The benefits of coffee to prevent skin cancer

Coffee prevent skin cancer. Image: everydayluxurylife.com

As in the case of tea, the coffee was a drink of paradise that has tremendous benefits for human life, but we should not drink too much tea or coffee. There are many scientific studies or articles that prove that coffee has many benefits for our health, for example, coffee may prevent dementia or Alzheimer's, even the aroma of coffee also have uses attract the opposite sex, as well as a variety of other benefits.

 It was also found that coffee also contains antioxidants, so the caffeine in coffee can help you be fit and healthy throughout the day.

Coffee for your skin. Image: coffeerosexpress.com

There is a recent study suggests the latest facts about the benefits of coffee, as well as a mood booster for us to work all day. A study at the University of Washington found that the caffeine in coffee, apparently killing a small number of cells that have the potential to become cancerous (precancerous cells) caused by sun exposure. In the same study, also found that caffeine can kill cells that are in the process of division in our skin when exposed to sunlight.

 The research has been published in the AACR (American Association for Cancer Research) by Yao-Ping Lu, You-Rong Lou, Qing-Yun Peng, Paul Nghiem, and Allan H. Conney is suggested that their findings only valid in cases of basal cell skin cancer carcinoma. That is one of the three types of skin cancers are the most common skin cancer patients in the world, which caused DNA damage to the skin from the UVB rays of the sun.

How does it work?

Drink coffee wisely. Imge: inspirationcruises.com

The caffeine in coffee works by blocking a protein ATR (ataxia telangiectasia and Rad3-related enzyme) which gives the effect of UV exposure to the DNA that makes DNA replication is not perfect and even most of them were broken into early stage precancerous changes in cells that can sell continue to develop into cancer concomitant skin exposure to the sun.

The study was initially successful in these mice at the beginning of the year , it gives the same results in 110,000 participants with an average age of 22-24 years. Of the total participants , there are patients with variations in the number of skin cancer by type . is 22,786 basal cell carcinoma , squamous cell carcinomas 1,953 and melanomas 741 which then results were published back in the 10th Annual AACR International meeting in Boston, USA .

 With the advent of comparative reduction in the risk of basal cell carcinoma, 20 % in women and 9 % in men who drank more than 3 cups of coffee per day. But he also said that the accumulative drinking coffee can not be a reference, but a few moments before the skin is exposed to sunlight, then caffeine can work optimally kill damaged cells in the skin. So no doubt the usefulness of caffeine that can be added to the anti- sun lotion to increase its effectiveness against skin cancer, as will be proved later by Paul Nghiem and his team.

The benefits of coffee for skin care

Beyond these studies, coffee also has fruit acids, organic acids, fats, alkaloids, minerals, potassium, magnesium and iron that are beneficial to the health and beauty of skin on your face , even coffee is also useful to note the beauty of your hair. There is an example for you if you want to take advantage of the coffee to refresh your face, which is as follows:

 

Coffee for healthy life. Image: femalefirst.co.uk

Make a cup of coffee , then put in ice-cube trays, then freeze it in the freezer until frozen. After coffee iced coffee cut the opening, after the wipe to the face like wearing lotion. Rinse face with clean water, and feel the face will feel fresh again.

Special advice: Do not drink too much coffee , two cups or three cups of coffee is enough to make you keep the spirit and healthy every day. Reduce drinking coffee if you feel there are changes that affect your health. Immediately consult with your doctor so that you know your body condition.

If you want to get the right information about coffee or caffeine, then you can add your knowledge about various aspects of coffee on a blog titled "Coffee and Beyond", even you can learn about building a business that is related to coffee, so you can get fortune of coffee business.

Fat in your diet likely to give you colon cancer!

New genetic evidence could strengthen the link between the role of dietary fats with colon cancer progression. 

Because this cancer occurs in the digestive tract, scientists have often considered important links to diet. Now new evidence verifies a connection to dietary fats, such as those found in processed meats, butter, beef and pork fat, shortening, and margarine. Dr. Raymond DuBois, of Arizona State University, has identified a molecule, called peroxisome proliferator-activated receptor delta (PPAR delta), which, when deleted in mice with colon cancer, stopped the progression of tumor growth.
The study was published in the April 21 early online edition of the Proceedings of the National Academy of Sciences.

The DuBois research team has been in pursuit of uncovering the links between inflammation and colon cancer for the past two decades. Colorectal cancer is the second leading cause of cancer deaths in the U.S.

Diet and cancer
Known risks for colorectal cancers — tumors affecting the colon and the rectum are commonly grouped together as they affect the digestive tract — include family history, inflammatory bowel disease, smoking, and type 2 diabetes.
Foods high in saturated fats may also increase risk and so general advice to help you avoid colorectal cancer is to focus on your diet. Recent, large studies, for instance, suggest that fiber, especially from whole grains, may lower colorectal cancer risk. Doctors also recommend you limit your intake of red and processed meats, eat more vegetables and fruits, watch your weight (especially watch for gains around the midsection), avoid excessive alcohol and get recommended levels of calcium and vitamin D, which may work together to prevent these cancers.

The facts about fat

There are numerous types of fat. Your body makes its own fat from taking in excess calories. Some fats are found in foods from plants and animals and are known as dietary fat. Dietary fat is a macronutrients, along with protein and carbohydrates, that provide energy for your body. Fat is essential to your health because it supports a number of your body's functions. Some vitamins, for instance, must have fat to dissolve and nourish your body.
But there is a dark side to fat. Fat is high in calories and small amounts can add up quickly. If you eat more calories than you need, you will gain weight. Excess weight is inked to poor health.
Research about the possible harms and benefits of dietary fat is always evolving. And a growing body of research suggests that when it comes to dietary fat, you should focus on eating healthy fats and avoiding unhealthy fats. Simply stated, fat is made up of varying amounts of fatty acids. It's the type and amount of fatty acid found in food that determines the effect of the fat on your health.

Harmful dietary fat

There are two main types of potentially harmful dietary fat — fat that is mostly saturated and fat that contains trans fat:

• Saturated fat. This is a type of fat that comes mainly from animal sources of food, such as red meat, poultry and full-fat dairy products. Saturated fat raises total blood cholesterol levels and low-density lipoprotein (LDL) cholesterol levels. Saturated fat may also increase your risk of type 2 diabetes and cancer.
• Trans fat. This is a type of fat that occurs naturally in some foods in small amounts. But most trans fats are made from oils through a food processing method called partial hydrogenation. By partially hydrogenating oils, they become easier to cook with and less likely to spoil than do naturally occurring oils. Research studies show that these partially hydrogenated trans fats can increase unhealthy LDL cholesterol and lower healthy high-density lipoprotein (HDL) cholesterol. This can increase your risk of cardiovascular disease.

Most fats that have a high percentage of saturated fat or that contain trans fat are solid at room temperature. Because of this, they're typically referred to as solid fats. They include beef fat, pork fat, butter, shortening and stick margarine.

Healthier dietary fat

The types of potentially helpful dietary fat are mostly unsaturated:

• Monounsaturated fat. This is a type of fat found in a variety of foods and oils. Studies show that eating foods rich in monounsaturated fats (MUFAs) improves blood cholesterol levels, which can decrease your risk of heart disease. Research also shows that MUFAs may benefit insulin levels and blood sugar control, which can be especially helpful if you have type 2 diabetes.
• Polyunsaturated fat. This is a type of fat found mostly in plant-based foods and oils. Evidence shows that eating foods rich in polyunsaturated fats (PUFAs) improves blood cholesterol levels, which can decrease your risk of heart disease. PUFAs may also help decrease the risk of type 2 diabetes.
• Omega-3 fatty acids. One type of polyunsaturated fat is made up of mainly omega-3 fatty acids and may be especially beneficial to your heart. Omega-3, found in some types of fatty fish, appears to decrease the risk of coronary artery disease. It may also protect against irregular heartbeats and help lower blood pressure levels. There are plant sources of omega-3 fatty acids. However, the body doesn't convert it and use it as well as omega-3 from fish.

Foods made up mostly of monounsaturated and polyunsaturated fats are liquid at room temperature, such as olive oil, safflower oil, peanut oil and corn oil. Fish high in omega-3 fatty acids include salmon, tuna, trout, mackerel, sardines and herring. Plant sources of omega-3 fatty acids include flaxseed (ground), oils (canola, flaxseed, soybean), and nuts and other seeds (walnuts, butternuts and sunflower).

Tips for choosing foods with the best types of dietary fat

So now that you know which types of dietary fat are healthy or unhealthy, and how much to include, how do you adjust your diet to meet dietary guidelines?
First, focus on reducing foods high in saturated fat, trans fat and cholesterol. Then emphasize food choices that include plenty of monounsaturated fats (MUFAs) and polyunsaturated fats (PUFAs). But a word of caution — don't go overboard even on healthy fats. All fats, including the healthy ones, are high in calories. So consume MUFA-rich and PUFA-rich foods instead of other fatty foods, not in addition to them.
Here are some tips to help you make over the fat in your diet:

• Use the Nutrition Facts label when selecting foods. Read food labels and look for the amount of trans fat listed. By law a serving of food containing less than 0.5 grams of trans fat can be labeled as 0 grams. Therefore, it is important to also check ingredient lists for the term "partially hydrogenated." It's best to avoid foods that contain trans fat and those that have been partially hydrogenated.
• Prepare fish, such as salmon and mackerel, instead of meat at least twice a week to get a source of healthy omega-3 fatty acids. Limit sizes to 4 ounces of cooked seafood a serving, and bake or broil seafood instead of frying.
• Use liquid vegetable oil instead of solid fats. For example, saute with olive oil instead of butter, and use canola oil when baking.
• Use olive oil in salad dressings and marinades.
• Use egg substitutes instead of whole eggs when possible.
• Select milk and dairy products that are low in fat.

Sources: http://www.eurekalert.org/, http://www.medicaldaily.com/, http://www.mayoclinic.org/

Sick Maintenance or Sick Prevention? | Which Would You Choose?

Would you rather spend your money on sick prevention or sick maintenance? 

Are you feeling tired, under the weather, constant allergies or headaches? What are you doing to eliminate them? Sick maintenance? Meaning go to the doctor, fork out your co-pay, possibly get a prescription, maybe buy some OTC meds, experience the side effects, dealing with insurance deductibles, the list can go on and on!

What if...just what if...you started spending your time and energy on sick PREVENTION instead of maintenance? How do you think your health would be affected? How do you think your pocketbook would be affected?

If you're constantly sick or feeling bad, now may be the time to do a check on what's affecting you. Lack of sleep? Poor eating habits? Allergies? Is your gut unhealthy? And now think about how much you're spending each month to try to get healthy again, only to get sick AGAIN a few weeks later! Ugh! 

Trust me, we've been there. We were there for a long time.

We finally got sick of sick and decided to get healthier!

Now that we're using natural supplements and cleaning products, our allergies are BETTER, our gut health is WAY BETTER, this mama has TONS MORE ENERGY, my sweet husband has been sinus infection FREE, our son has been stomach virus FREE, and we're not spending money on sick maintenance. 

We're spending that money on sick PREVENTION. And we've reaped the rewards of changing our lifestyle by doing so!

Now, I'm not a doctor, I will NEVER prescribe something to you. I will ALWAYS tell you to ask the opinion of your own doctor first.

However, I'm happy to share with you what safe, natural remedies work for our family! After lots of research, our family chose to use Shaklee's products for a number of reasons, the top two I'll list. 

1) Their products are based on science, not fads. Shaklee's products go through rigorous quality testing before being put on the shelves. Check out Clinical Research and the Landmark Study for more information!  

2) Integrity. I don't know about you, but integrity is huge when it comes to choosing a company that's all about health and wellness. Shaklee is built on integrity and taking care of people; in fact, you won't find a recall from our products anywhere. They want their products to be SAFE!

There is no such thing as a miracle pill, miracle oil, miracle drink, get better in 3 days while you lose 30lbs in the process. Sorry folks, it just doesn't work that way. 

Building better health takes time and commitment; not a whole lot of time, but you've got to be invested in yourself and your family for their future health! And it's not that hard!

I've rediscovered my passion for HELPING OTHERS get healthier, happier and reap the rewards of this lifestyle. I want to help you too!

Feel free to comment, email me, or find me on Facebook and we'll connect and chat!

Here's to YOUR HEALTH!

Strawberry extract protects skin against UV rays

Strawberries and cream have long been a winning combination. But according to new scientific research, these two fabled constituents of summer could also come together in a more useful way - by protecting us from harmful UV rays.
The fruit has been discovered to work well against sunburn - and could be used to create more effective suntan lotions.

 "We have verified the protecting effect of strawberry extract against damage to skins cells caused by UVA rays," said Maurizio Battino, researcher at the Universita Politecnica delle Marche in Italy, who led the joint Spanish and Italian study. UVA and UVB are two types of ultraviolet radiation emitted by the sun, which penetrate the earth's atmosphere. They cause premature aging or wrinkling of the skin. Other damaging effects are cataracts, weakening of the immune system, and skin cancer, the Journal of Agricultural Food Chemistry reported.

The study
The research involved preparing human skin cell cultures and added strawberry extract in different concentrations. Using ultraviolet light, the samples were then exposed to a dose "equivalent to 90 minutes of midday summer sun in the French Riviera."
Data confirm that the strawberry extract, especially at a concentration of 0.5 mg/ml, had photoprotective properties in those skin cell cultures exposed to UVA radiation. It also increased cell survival and viability and decreased damage in the DNA.

"These aspects are of great importance as they provide protection for cell lines subject to conditions that can provoke cancer and other skin-related inflammatory and degenerative illnesses," said Battino. He said the results recognised that this was the "first step in determining the beneficial effects of strawberries in our diet or as a possible compound source for 'food integrators' or cosmetics for instance."

But what molecules give strawberries their photoprotective properties? Scientists suspect that it could be the anthocyanins, which are pigments that give leaves, flowers and fruits their red colour. Analyses have confirmed that extracts are rich in such substances.
"These compounds have important anti-inflammatory, antioxidant and anti-tumour properties and are capable of modulating enzymatic processes," explained another of the authors, Sara Tulipani from the University of Barcelona. She said: "At the moment the results act as the basis for future studies evaluating the ‘bioavailability’ and ‘bioactivity’ of anthocyanins in the dermis and epidermis layers of the human skin, whether by adding them to formulations for external use or by ingesting the fruit itself."


Ready to have fun at the seaside or at the swimming pool? Don't forget the cream and...a handful of strawberries! Here you find an easy recipe for a low calorie, yet delicious treat.

Skinny Strawberry Ice Cream

Total Time: 30-35 mins / Servings (1 cup)

 Ingredients

• 1 cup Almond milk or skim milk
• 1 1/2 cups Fat free Greek Yogurt, (plain or vanilla)
• 1 cup Strawberries, chopped
• 4 pkts Stevia
• Optional Topping: fat free whip cream

Directions
Combine all of the ingredients (except for 1/2 of the strawberries) in a blender, and blend until smooth. Pour mixture into ice cream maker. Let the ice cream churn for about 20-25minutes, or until it becomes a firm ‘frozen yogurt’ texture. Add the rest of the chopped strawberries in the last few minutes of churning. Scoop ice cream into individual dishes, and add toppings, if desired. Serve immediately and enjoy!

Nutrition facts per serving: calories 125; Fat 2g; Carbohydrate 12g; Fiber 2g; Sugar 10g; Protein 16g

Sources: http://www.medicalnewstoday.com/, http://www.eurekalert.org/, http://www.dailymail.co.uk/, http://www.totallyliving.co.uk/, http://wonderwoman.intoday.in/, http://dashingdish.com/

How Food Texture Affects Your Calorie Intake

Creamy butter or ice cream versus a crunchy granola bar: a new study suggests that the texture of foods influences people’s dieting choices.

“We studied the link between how a food feels in your mouth and the amount we eat, the types of food we choose, and how many calories we think we are consuming,” wrote study authors Dipayan Biswas and Courtney Szocs, both from the University of South Florida, and others.

The study

In one experiment, participants were asked to sample foods that had soft, smooth, hard or rough textures and then estimate their calorie amounts.

In another test, volunteers were asked to watch and rate a number of television ads, thinking that was the test. But they were also given cups with bite-sized brownies as a “thank you” for their time. Half of the participants were also asked about the amount of calories in the brownies.

Some of the participants received softer-textured brownies while the other half got crunchier brownies. People who had been asked about the calories in the brownies which forced them to focus on caloric intake — ate more of the crunchy brownies than soft. On the other hand, those whose minds weren’t focused on calories tended to eat more of the soft brownies, the investigators found.

The researchers believe this is due to "oral haptics–calorie estimation," which is the relationship between how much you chew a food and how you perceive the calories. The more you chew, the fewer calories you believe a food has.

Bottom line

As a general rule most people would agree that raw veggies, i.e. a hard food, are low in calories. But maybe the reason you find it difficult to put down your fork (or spoon) down when eating mashed potatoes or ice cream isn’t only the taste that does it, but also the texture.

Interesting, but not all soft foods are high in calories. For example, oatmeal and yogurt are excellent meal choices. Similarly, not all hard foods are low in calories—pretzels, rock candy, and licorice all come to mind for me. As a general rule, though, people eat slower when consuming hard foods, which could lead to less consumption and fewer calories by default.

Really, this area of research needs to be further explored. As the study authors conclude, "Understanding how the texture of food can influence calorie perceptions, food choice, and consumption amount can help nudge consumers towards making healthier choices."

Here you find the recipes to bake crunchy or chewy brownies: try to guess the calories before reading them!

Chewy peanut butter brownies

Time: 40 mins - Makes 1 9x9 inch pan

Ingredients

• 1/2 cup peanut butter
• 1/3 cup margarine, softened
• 2/3 cup white sugar
• 1/2 cup packed brown sugar
• 2 egg
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Directions
Preheat oven to 350 degrees F (175 degrees C ). Grease a 9x9 inch baking pan. In a medium bowl, cream together peanut butter and margarine. Gradually blend in the brown sugar, white sugar, eggs, and vanilla; mix until fluffy. Combine flour, baking powder, and salt; stir into the peanut butter mixture until well blended. Bake for 30 to 35 minutes in preheated oven, or until the top springs back when touched. Cool, and cut into 16 squares.


Nutrition facts per serving: Calories: 177; Cholesterol: 26mg; Total fat: 8.5g; Total carbs: 22.8g; Sodium: 158mg; Fiber: 0.7g; Protein:3.7g

Marshmallow crunch brownies

Prep time: 30 mins - Cook time: 30 mins - Cuts into 16 squares

Ingredients

• 75g (3oz) unsalted butter, chopped, plus extra to grease
• 150g (5oz) dark chocolate (70% cocoa solids), chopped
• 2 medium eggs
• 150g (5oz) granulated sugar
• 75g (3oz) plain flour
• ½tsp baking powder

For the topping

• 100g (3½oz) white mini marshmallows
• 25g (1oz) unsalted butter
• 200g (7oz) milk chocolate, melted
• 40g (1½oz) Rice Krispies

Directions

Preheat oven to 180°C (160°C fan) mark 4. Lightly grease and line a 20.5cm (8in) square tin with baking parchment. Melt the chocolate and butter together in a pan over a low heat, stirring occasionally. Set aside to cool for 5min. Meanwhile, beat eggs and sugar in a large bowl with a handheld electric whisk until pale and moussey – about 5min. Fold through melted chocolate mix. Sift over flour, baking powder and a pinch of salt, then fold through. Scrape into tin, then level and bake for 15-18min or until just set. In a clean pan, melt marshmallows and butter over low heat until smooth, stirring frequently. Scrape over hot brownie (still in tin), and spread to level. Set aside for 30min. When the marshmallow has set, spread melted milk chocolate over the top. Scatter over Rice Krispies and press in lightly. Chill to set. Allow to soften at room temperature for 10min before cutting into squares.

Nutrition facts per serving: Calories: 255; Total fat: 12g; Saturated fat: 7g; Total carbs: 33g; Sugars: 26g; Fiber: 0.7g; Protein: 3g

Sources: http://medicalxpress.com/, http://www.webmd.com/, http://www.shape.com/, http://news.health.com/, http://www.goodhousekeeping.co.uk/, http://allrecipes.com/

Compound in spinach may help people feel "fuller" and eat less

Mom was right when she said to eat spinach to be healthier and now researchers in Sweden find an extract from the green plants may make people thinner.
Professor Charlotte Erlanson-Albertsson at Lund University in Sweden said thylakoid, a compound in spinach and other green leaves, slows down food digestion and therefore makes people feel fuller.

How it works
Erlanson-Albertsson and colleagues said thylakoids are believed to slow down fat digestion, meaning the whole intestine has time to get involved. Once food enters the distal intestine, satiety hormones are released and sent up to the brain, telling people they are full. However, processed food tends to only utilize the upper intestine, so the key hormones are not released.
"I like to say our intestines are unemployed," Erlanson-Albertsson said in a statement.

Thylakoids are essentially small pouches located in the chloroplasts of green leaves that have the ability to trigger satiety signals in us. However, eating spinach fresh as is doesn’t necessarily release the thylakoids. First, it must be crushed, filtrated, and centrifuged, which would release the compounds from the cells, turning it into a natural water extract of sorts. "Our bodies can't break it down from fresh spinach directly," the university said. It may be time to make some spinach smoothies --find a recipe below.

The findings
In her research, Erlanson-Albertsson discovered that when humans were given a shot of the spinach water extract in the morning, they experienced less hunger and fewer food cravings throughout the day. The participants who received the shot had higher satiety hormones in their blood, in addition to more stable blood glucose levels.
In another Swedish study conducted by Dr. Rickard Kohnke at the Department of Experimental Medicine at Lund University, eleven health participants were given a high-fat meal. Some of the pesto sandwiches contained thylakoids, and some did not. According to the results, the people who had eaten the pesto sandwiches containing thylakoids showed a reduction in ghrelin, which is an appetite signaling hormone. There was also an increase in leptin, another satiety signal, and lower insulin levels. What this showed was that thylakoids were able to suppress people’s appetites for longer, which could be useful for those who are trying to lose weight while battling constant hunger pangs.

Popeye’s super-food
Erlanson-Albertsson said the powerful effect of thylakoids couldn't be traced to just one active ingredient. "It contains hundreds of substances -- galactolipids, proteins, vitamin A, E, K, antioxidants, beta-carotene, lutein, and so on," she said.

Interestingly enough, though Popeye made healthy foods popular and spinach sales rise, spinach nutrition facts - based off during the early 1900s - were not entirely accurate. In the late 1800s, a German chemist by the name of Erich von Wolf incorrectly wrote down the amount of iron in spinach in his notes. He recorded that spinach had 35 milligrams of iron per 100-gram serving, when it really only has 3.5 milligrams. This tiny decimal misplacement led to the belief that spinach was the top super-food for almost 70 years, and it’s how Popeye’s favorite food came to be.
Even though the amount of iron spinach contains is much lower than previously believed, it’s still highly rich in antioxidants and nutrients. One cup of spinach contains only 27 calories, but it is made up of protein, calcium, iron, magnesium, potassium, vitamin A, and folate. Magnesium assists in maintaining heart rhythm, a solid immune system, and blood pressure along with muscle and nerve function. Spinach has also been shown to lower blood pressure, improve bone health as well as skin and hair.


Need an idea for a low-calorie smoothie to curb hunger pangs? Here's a delicious one...

Berry Spinach Smoothie Recipe

Makes 1 serving

Ingredients

• 2 cups spinach leaves
• 3/4 cup water or milk (unsweetened almond milk, rice milk, dairy, etc)
• 1/2 cup frozen berries
• 1 banana

Directions
Blend together spinach and water until all the spinach is thoroughly blended. (an important step so you don’t get spinach chunks in your smoothie). Next add remaining ingredients and blend until smooth and creamy.

Nutrition facts per serving: 140 calories, 0 g total fat, 0 g saturated fat, 50 mg sodium, 35 g total carbohydrates, 6 g fiber, 3 g protein



Sources: http://www.lunduniversity.lu.se/, http://www.theaustralian.com.au/, http://www.medicaldaily.com/, http://www.upi.com/Health_News/, http://reneeclerkin.com/

Do you want your food to taste better ? Put on the right music

Comfort foods get even more comforting if you eat them with the right kind of musical ambiance, according to a new study on the effects of different background music on the taste of foods. Similar earlier research showed genres of music can also elicit different emotions and some foods can be more enjoyed with emotions.

The recent study has taken one more step ahead and tries to find out how the music can affect the perception of food.
“Little has been known about the influence of background music genre on food perception,” explained Han-Seok Seo of the University of Arkansas. “Most of the studies investigating influences of background music have focused on eating and shopping behaviors.” 

Seo is the co-author of the study that is published in the Appetite journal. He mentioned in the paper when German or French music was played in a wine store, it was seen wines from the same country outsold other.

The study
Seo and his team rearranged one music piece (Air on the G string) into four different genres: classical, jazz, hip-hop and rock. Each version was arranged as a solo performance and with multiple performers. A total of 99 study participants were seated in individual sensory booths and given headphones. Each participant listened to either the solo performances or the group performances of all four genres of music. At 45 seconds into each song, the participants were presented with either chocolate or bell pepper and asked to rate the flavor and intensity of the food from 0 (extremely unpleasant or weak) to 15 (extremely pleasant) or strong.

Among their findings was the discovery that jazz made the chocolate taste measurably better and hip hop did not. The same effect wasn't seen on the bell peppers. Classical music didn't change the participants' impressions at all.

But Seo cautions restauranteurs from rushing to switch music stations.
“This study showed that background music genre can modulate flavor pleasantness and overall acceptability of chocolate,” Seo explained.

They also found that the background music-induced food perception varies by music performer, type of food, consumers’ demographics, experience and culture. “Thus, to strengthen the current findings, further studies with diverse musical and food stimuli must be conducted.”

Bottom line
The study underscores how much more there is to eating than just putting food in your mouth. “When we eat it is clearly not only the palate that determines what we eat and how much we eat,” said Thomas Hummel of Technische Universität in Dresden, Germany. “The acoustic environment also plays a big role, it let's us eat faster, leaves us hungrier, changes the pleasantness of foods, turns regular food into something special. I also can imagine that this may change the depth of our social contacts.”

Sources: http://news.discovery.com/, http://www.thealmagest.com/, http://www.reuters.com/

Eating rice boosts diet quality, reduces body weight

Want to improve your diet? Just add white or brown rice to your daily meal. Eating rice can boost diet quality, reduce body weight and improve markers for health, a new study has found.

The study
In a study published online in the journal Food and Nutrition Sciences, lead author Theresa Nicklas, DrPH, of Baylor College of Medicine, analyzed the National Health and Nutrition Examination Survey datasets from 2005-2010 and evaluated the association of rice consumption with overall diet quality and key nutrient intakes in a nationally representative sample of 14,386 U.S. adults.

"Our results show that adults who eat rice had diets more consistent with what is recommended in the U.S. Dietary Guidelines, and they showed higher amounts of potassium, magnesium, iron, folate and fiber while eating less saturated fat and added sugars," said Nicklas. "Eating rice is also associated with eating more servings of fruit, vegetables, meat and beans," she added.

The truth about rice
Americans enjoy some 27 pounds of enriched white and brown rice per person per year with the majority (70%) of rice consumption coming from enriched white rice. Americans eat a variety of grain-based foods, but rice stands out because it is eaten primarily as an intact grain that is naturally sodium free and has only a trace amount of fat, with no saturated fat. Consumers can control adding fat, salt and flavors at their discretion.

This research builds on two previously published studies that showed the positive contribution of rice to diet quality. A 2009 observational study found that rice eaters consumed significantly less fat and saturated fat and consumed more iron, potassium, fiber, meat, vegetables and grains.
A follow-up study in 2010 included children in the study group and further confirmed that rice consumption was associated with greater intake of a range of healthier foods and nutrients. The majority of rice consumed is white rice, indicating that rice, when consumed with other foods, such as fruit, vegetables, meat and beans, can provide valuable nutrients and boasts beneficial effects on consumer diets.

In addition to the positive results in cross-sectional studies linking rice consumption with healthier diets, a human clinical trial found that having white or brown rice at a meal increased satiety and feelings of fullness more than a calorically equivalent glucose solution control.

Considering the cross-sectional and clinical findings, both enriched white rice and whole grain brown rice should be recommended as part of a healthy diet. 

Rice is a nutrient-rich carbohydrate
Rice is a quality carbohydrate. Rice is a naturally nutritious grain that provides about 100 calories per half-cup cooked serving and is naturally free of gluten. Brown rice is a 100% whole grain food and white rice is enriched with important nutrients, including folic acid and iron. 

Both enriched white rice and whole grain brown rice are considered nutrient-rich quality complex carbohydrates and can be part of a sustainable, plant-based diet that promotes optimal health.

Enriched white rice contributes more than 15 vitamins and minerals, including folate and other B vitamins, iron and zinc to the diet. Brown rice is slightly higher in dietary fiber, magnesium and phosphorus, but lower in B vitamins and iron than enriched, fortified white rice. Rice is naturally low in sodium and cholesterol free and contains traces of fat and no saturated or trans fats.

The research was supported by the United States Department of Agriculture and the School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, and it was funded in part by The Rice Foundation.

Looking to replace high fat, low nutrition picnic salads with a healthier option? Try this...

Nutty Brown Rice Salad

Prep Time: 20 Minutes - Cook Time: 50 Minutes - Servings: 6
Ingredients

• 1 cup uncooked brown rice
• 1 1/2 cups water
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1/4 cup chopped red onion
• 1/4 cup sliced fresh mushrooms
• 1/4 cup bite-size broccoli florets
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped yellow bell pepper
• 2 tablespoons chopped raw almonds
• 1/4 teaspoon coarse black pepper
• 2 tablespoons fat free Italian-style dressing
• 1 tablespoon extra-virgin olive oil

Directions
Combine the rice and water in a small saucepan; bring to a boil over high heat. Cover, and reduce the heat to medium-low. Simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes. Remove from heat and allow to cool. Place cooled rice in a large bowl. Stir in the kidney beans, red onions, mushrooms, broccoli, bell peppers, and almonds; season with pepper. Toss salad with the Italian dressing and olive oil. Chill for at least one hour before serving.

Nutrition facts per serving: calories  223 kcal; cholesterol 0mg; fibre 6.3g; sodium 203mg; carbo 39.2g; fat 4.5g; protein 7.1g

Sources: http://www.prnewswire.com/, http://www.news-medical.net/, http://www.business-standard.com/, http://allrecipes.com/

How To Make Grilled Meats Better And Healthier - A Beer Marinade

Rather than simply enjoying a good beer alongside the BBQ this summer, we should be using our cans to marinade the meat, scientists have said.
As well as adding some extra taste, basting the meat in beer before it hits the grill reduces the chance of potentially cancerous chemicals being formed during cooking, researchers suggest. They say pilsner and black beer are most effective, halving the amount of Polycyclic aromatic hydrocarbons, which have been linked to colorectal cancer.

The study
To carry out the study, researchers marinated pork for four hours (by which time chemical reactions on the surface of the meat had stopped) in three different types of beer - lager, non-alcoholic lager and a black beer.
The meat was then cooked to well done on a charcoal grill.
The results found that all of the beers reduced the levels of eight types of polycyclic aromatic hydrocarbons (PAH), a chemical linked with cancer which forms when meat is cooked at very high temperatures.
The black beer proved most effective, cutting the levels by more than half, the researchers said. The non-alcoholic beer was the least effective, although it did still reduce levels.

Bottom line
“Thus, the intake of beer marinated meat can be a suitable mitigation strategy,” the team concluded, suggesting that the antioxidants in the beer make the surface of the meat resistant to PAHs.

Past studies have shown an association between consumption of grilled meats and a high incidence of colorectal cancer.
Polycyclic aromatic hydrocarbons (PAHs) are substances that can form when meats are cooked at very high temperatures, like on a backyard grill. And high levels of PAHs, which are also in cigarette smoke and car exhaust, are associated with cancers in laboratory animals, although it's uncertain if that's true for people. Nevertheless, the European Union Commission Regulation has established the most suitable indicators for the occurrence and carcinogenic potency of PAHs in food and attributed maximum levels for these compounds in foods. Beer, wine or tea marinades can reduce the levels of some potential carcinogens in cooked meat, but little was known about how different beer marinades affect PAH levels, until now. The results of this study were published in the Journal of Agriculture and Food Chemistry.



Here is a healthy, delicious, low-calorie recipe for your BBQ!

Beer & BBQ-Marinated Grilled Chicken Wings 

Time: prep: 25 min - total: 1 hr 5 min  /  Makes: 32 servings

Ingredients

• 1 bottle  (18 oz.) BULL'S-EYE Original Barbecue Sauce, divided
• 1 bottle  (12 oz.) dark beer
•  1/4 cup bottle olive oil
•  2 Tbsp. Worcestershire sauce
•  1 Tbsp. minced garlic 
•  1-1/2 tsp. onion powder 
• 5 lb. chicken wings split at joints, tips removed

Directions
MIX 1 cup barbecue sauce with next 5 ingredients until blended; pour over chicken in large bowl; toss to evenly coat chicken. Refrigerate 30 min. to marinate.
HEAT grill to medium-high heat. Remove chicken from marinade; discard marinade.
GRILL chicken 20 min. or until done, turning occasionally and brushing with remaining barbecue sauce for the last 10 min. Garnish with 1 sliced green onion just before serving.

Nutrition facts per serving: kcal 120; total fat 7g; saturated fat 2g; cholesterol 25mg; sodium 150mg; carbs 5g; fiber 0g; sugars 4g; protein 8g; iron 2%DV.

Sources: http://phys.org/news/2014, http://www.science20.com/, http://www.sciencedaily.com/, http://www.dailymail.co.uk/, http://www.independent.co.uk/, http://www.kraftrecipes.com/

Stop sipping coffee! Gulp it down to best savour the flavour - study found

Coffee lovers who want to get the best flavour from their favourite brew should gulp the drink down rather than sip it.

Scientists say taking big slurps of a coffee releases much more aroma compared to merely drinking it slowly. They said: ‘The findings could be useful to understand the factors which contribute to attract consumers to the pleasant aroma of coffee.’
However, the advice goes against that for other drinks, such as wine, where people are advised to take small amounts in their mouth to get the maximum flavour and aroma.

The study
The study looked at ‘sip volume’ when drinking coffee and found larger sips have a ‘higher aroma release’.

It also considered different sipping amounts and the impact they had on the smell of coffee. It was found that different coffee brewing techniques appeared to affect aroma release and that the bigger the sip taken, the more fragrance was released.

The researchers, from the University of Naples, said it was well known that smell and taste are related and that one can have a significant impact on the other. They said the varying levels of aroma from different sized sips or gulps could be explained by the amount of saliva in drinkers’ mouths.

The researchers tested four different types of coffee brews - American, Neopolitan, moka and espresso. Espresso coffee - the one type of coffee usually sipped - was identified as giving off the most aroma when bigger rather than smaller sips were taken.

The findings of the study have been published in the latest edition of the journal 'Food Research International'.

So, while gulping down your coffee, read also how many health benefits this super-beverage can give its lovers: Health Benefits of Coffe

Sources: http://www.dailymail.co.uk/, http://www.worldcoffeepress.com/, http://www.business-standard.com/

Green tomatoes may help build bigger, stronger muscles

Want to grow bigger, stronger muscles? Eat green tomatoes!

Natural compound from green tomatoes stimulates muscle growth, improves muscle strength and endurance and protects against muscle wasting, research reveals.

Using a screening method, University of Iowa scientists discovered that tomatidine, a compound from green tomatoes, is potent for building muscle and protecting against muscle atrophy.

Muscle atrophy, or wasting, is caused by ageing and a variety of illnesses and injuries, including cancer, heart failure, and orthopedic injuries, to name a few. It makes people weak and fatigued, impairs physical activity and quality of life, and predisposes people to falls and fractures.

"Muscle atrophy causes many problems for people, their families, and the health care system in general. Exercise certainly helps, but it is not enough and not very possible for many people who are ill or injured," said Christopher Adams, an associate professor of internal medicine and molecular physiology and biophysics.

The study

In the study -published online in the Journal of Biological Chemistry-, Adams searched for a small molecule compound that might be used to treat muscle atrophy. He zeroed in on tomatidine using a systems biology tool called the Connectivity Map.

Adams discovered that tomatidine generates changes in gene expression that are essentially opposite to the changes that occur in muscle cells when people are affected by muscle atrophy.

After identifying tomatidine, Adams and his team tested its effects on skeletal muscle. They first discovered that tomatidine stimulates growth of cultured muscle cells from humans.

"That result was important because we are looking for something that can help people," said Adams.

Their next step was to add tomatidine to the diet of mice.
They found that healthy mice supplemented with tomatidine grew bigger muscles, became stronger and could exercise longer.
And, most importantly, they found that tomatidine prevented and treated muscle atrophy.

"Interestingly, although mice fed tomatidine had larger muscles, their overall body weight did not change due to a corresponding loss of fat, suggesting that the compound may also have potential for treating obesity," Adams noted.

Bottom line
"Green tomatoes are safe to eat in moderation. But we still do not know how many green tomatoes a person would need to eat to get a dose of tomatidine similar to what we gave the mice. We are working hard to answer this," Adam explained.

 Sources: http://now.uiowa.edu/, http://www.redorbit.com/, http://timesofindia.indiatimes.com/, http://www.thehindu.com/

Why Eating Less May Make You Live Longer

Australian scientists have claimed that eating sporadically, like animals in the wild, could make people healthier and live longer.

Scientists know an extreme diet does not appeal to many people but say their discovery could lead to ways of mimicking its effects and pave the way for an "anti-ageing pill".

Evolutionary biologist Dr Margo Adler, who led the research, said that cutting back on food leads to increased rates of "cellular recycling" and repair mechanisms in the body.

Dr Adler, of the University of New South Wales in Australia, believes this evolved to help animals continue to reproduce when food is scarce. Their bodies adapt by recycling and reusing nutrients stored in the cells.

She said: "This is the most intriguing aspect from a human health standpoint. Although extended lifespan may simply be a side effect of dietary restriction, a better understanding of these cellular recycling mechanisms that drive the effect may hold the promise of longer, healthier lives for humans."

Low nutrient diet restores cells

Researchers have indentified pathways that respond to nutrients, and particularly protein, by dialling up cell growth rate and reproduction, and turning down some important cellular recycling processes.

"One of them is called autophagy, which is literally means self-eating. What they do is they allow the animal to recycle nutrients that are stored within its own cells," Dr Adler said.
"And so an animal that's dietarily restricted might increase its rates of cellular recycling mechanisms so that it can get more of its own stored nutrients, so it needs fewer nutrients from the environment."

However, she says the diet may allow the body to reproduce more in the short-term.

"But the benefit is that these cellular recycling mechanisms actually kind of clean up the cells and they reduce rates of cancer and reduce rates of cellular deterioration and so animals live longer and they have lower rates of cancer when they have higher rates of cellular recycling processes," she said.

Bottom line
Dr Adler says while the development of the drugs for human use is still a fair way off, further study of cellular recycling mechanisms may help find interventions for humans.
"The best suggestion is have a fairly low-protein diet, do exercise and you're probably doing well," she said.

In 2012, a study found that a low calorie diet can slow down ageing and ward off diabetes, cancer and dementia. Other studies have pointed to the need to cut food intake by about 40% to live 20 to 30% longer.

Sources: http://www.abc.net.au/news/, https://au.news.yahoo.com/, http://timesofindia.indiatimes.com, http://www.express.co.uk/