Tag Archives: folate

Health Advantages of Mediterranean Diets

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Although the cases of heart disease in the United States were staggering during the early 1960s, heart disease rates from people in Greece were some of the lowest in the world.
But what was most remarkable about this fact was that they were enjoying this excellent health, although their diet contained nearly 40% of its calories of fat. In addition, they had one or two glasses of wine with their meal.

Scientists discovered while searching along the Mediterranean Sea that not only the Greece people enjoyed a long life, but also neighboring countries, like France, Italy and Spain.

Christopher Gardner, PhD, assistant professor of medicine at the Stanford Prevention research Center in Stanford, California stated:
“For one thing, the traditional Mediterranean diet includes a lot of
vegetables and legumes, along with fruits, fresh whole-grain breads, dates and nuts.
Meats like lamb and chicken were consumed sometimes and in small portions, and the main source of fat in their diet is monounsaturated fat from olives and olive oil, rather than the saturated fats from animal food. In addition, physical activity plays a big part in their daily routine”, he adds.

But how healthy is the traditional Mediterranean diet ? you may ask.
In one study, French researchers looked at 600 men who recently had a heart attack. They gave half of the men a traditional Mediterranean diet and half of them a low-fat, low cholesterol diet that was usually advised to people with heart disease to follow. Those who followed the traditional Mediterranean diet had a 70% lower rate off recurring heart problems than those who followed the prudent low-fat diet.

Similar results were found with other studies. After examining the diets and disease rates of people in seven different countries, researchers found that, taking in account the 46% of death rates of middle- aged men in America, only 4% of men on Creta, had similar problems. In fact, the death rate from all causes on Creta during this 15 year study was lower than that of the other countries.

Researchers in 2006 reviewed 35 experimental studies of the Mediterranean diet and found that the diet had a positive effect on cholesterol and insulin resistance. They also found that the diet lowers the risk of metabolic syndrome, heart attack and heart disease. And also the risk of cancer in obese patients who have had a heart attack.

The Fat Factor
Olive oil is the most important factor in the Mediterranean diet.
The total fat intake is 25% to 35% of total calories. Although people in Mediterranean countries eat as much fat as we do (or more), they eat relatively little meat. They eat red meat only a few times a month, but fish and poultry are eaten every week.

As a result they consume only very small amounts of artery-clogging saturated fat. “The big difference comes from limiting saturated fat and replacing it with monounsaturated fat, like olive oil.” Dr. Gardner says. Besides the fact that olive oil is a monounsaturated fat, it also contains antioxidants compounds that help prevent chemical changes in the body that can cause the law-density lipoprotein (LDL) cholesterol to stick to the lining of artery walls. Sweet desserts made with sugar and saturated fat are consumed only a few times a week.

Nuts and seeds are the second-most common source of fats in the Mediterranean diet. Nuts contain alpha-linolenic acid, which is converted by the body to the same kind of heart-healthy fats we find in fish (which is also part of the Mediterranean diet). Studies have proved that people who eat the most of these fatty acids are the ones least likely to get heart disease.

The omega-3 fatty acids in fish that people in the Mediterranean countries eat have proved to reduce clotting and inflammation of the arteries, which decrease the risk of heart disease and stroke.
Following reports from the American Heart Association, clinical trials have shown that cases of cardiovascular disease decreases, when people consume omega-3 fatty acids, especially when it comes
from fish and plant foods, rather than from supplements.

Physical Activity
People in Mediterranean countries also take plenty of exercise, in the form of walking, hard physical labor, and stay active in general. They usually keep their weight under control, although they take in a lot of calories.

Five-a-Day Protection
The people at the American Heart Association would be happy if they could get us to eat the five servings of fruits and vegetables that people in the Mediterranean countries eat every day.
The Mediterranean diet prefers seasonally fresh and locally grown fruits and vegetables rather than highly processed foods that don’t contain as many micro nutrients and antioxidants.
Studies have shown that people who eat the most fruit and vegetables have lower rates of heat disease.

Also, fruits, vegetables and beans, which are a part of the Mediterranean diet, are one of the best sources of folate, a B vitamin that plays a big part in the prevention of heart disease.
Folate helps decrease the levels of amino acid called homosysteine. There is a link between too much homosysteine and heart disease. According to research, healthy people with high levels of homosysteine increase their change of getting heart disease about 14 times.

High Fiber
To add to all this is the fact that the Mediterranean diet is very high in fiber.High-fiber foods not only assist you by keeping your weight down by making you feel full without to much fat and calories, they also help
by blocking the absorption of certain fats and cholesterol. In other words, some of these harmful substances are flushed away before they can reach the bloodstream.
The powerful effects of fiber are shown by a study of almost 44,000 men, aged between 40 and 75 years, who added only 10 grams of fiber a day to their diet and lowered their risk of heart disease by almost 30%.

A Healthy Drink
The fact that wine, and especially red wine, is also included in the typical Mediterranean diet, also contribute to a healthy heart. Wine contains compounds, called phenols, that help prevent LDL cholesterol from sticking to artery walls It also keeps platelets in blood from sticking together and causing clots.
“In moderation, wine can be a nice addition to a healthy diet,’ says Robert M. Russell, MD, director and senior scientist at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University in
Boston.

Final Thoughts
Although the Mediterranean diet is most renowned for the fact that it helps to keep your heart healthy, it also appears to lower the risks of other health threats, like breast- and colon cancer. Studies showed
that compared with women elsewhere in the world, women in Mediterranean countries have less than half the risk of getting breast cancer. The reason for this could be the low intake of saturated fat and high intake of monounsaturated fat in fruits and vegetables.

“The message here is simple,” says Dr. Gardner, “For optimal health, choose a plant-based diet, which is naturally rich in vitamins, minerals, fiber, and antioxidants, low in saturated fat, cholesterol, and sodium.”

Make the Onion Family part of Your Family

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Onions and other members of the allium family – such as leeks,shallots, and scallions, contain dozens of compounds that provide protection from cancer, high blood pressure, heart disease, high cholesterol, and asthma. Flavonoids are the first family in onions which promote a healthy heart. I have written about these in my previous articles. Flavonoids are compounds with potent antioxidant powers to prevent the harmful action of free radicals.

One particular flavonoid called quercetin has proved to prevent heart disease in two ways.
Firstly, it helps to keep the dangerous low-density lipoprotein (LDL) type of cholesterol from oxidizing, a process that makes it stick to the lining of artery walls.
Secondly, it helps to prevent platelets in the blood from sticking together and forming harmful clots.

The second group of protective compounds in onions are those that make you cry: they are called the sulfur compounds.
According to experts, these compounds can raise your level of beneficial high-density lipoprotein (HDL) cholesterol, which help plaque from sticking to artery walls. At the same time, they can lower levels of dangerous blood fats, called triglycerides, which help to make blood thinner, while keeping your blood pressure normal.
You don’t need to eat a lot of onions to benefit from these protective compounds. All you need is just one medium onion, raw or cooked, a day.

Protection from Cancer
According to experts, onions may be a key player in cancer protection, especially cancers of the gastrointestinal tract.It’s the flavonoid called quercetin that stops the progression of tumors in the colons of animals, according to Michael J. Wargovich, PhD, professor of pathology and microbiology at the University of South Carolina School of Medicine.
This means that onions perform a double task in surpressing tumors, because the sulfur compounds also fight cancer.

In the Netherlands,researcher in a large study observed the diets of nearly 121,000 men and women.
They found that the more odoriferous bulbs these onion loving Dutch people included in their daily diets,the lower their risk of stomach cancer.

According to scientists, onions prevent cancer not only by putting the brakes on the development of tumors, but also by killing harmful bacteria that may start stomach cancer.

Onions have proved to protect against other forms of cancer as well. Researcher found, after studying a group of 471 men in China, that men who ate the largest number of onions had a much lower risk of prostate cancer.

Also, eating onions has proved to reduce the risk of cancers of the oral cavity and pharynx, esophageal cancer, colorectal cancer, breast cancer, and renal cell cancer in southern Europe.

The sulfur in onions helps protect against cancer by damaging cancer cells and slowing down their growth, according to the National Cancer Institute.

Researchers at the University of Cornell have discovered that four types of onion: shallots, western yellow, pungent yellow, and northern red, are filled with more ant-cancer compounds than other varieties.

Another advantage of the sulfur compounds in onions is that they inhibit the allergic, inflammatory response like that seen in asthma.
Although we need more research about the ability of onions to attack asthma, you can check the anti-inflammatory effect for yourself. The next time you get an insect bite or other type of minor inflammation on your skin, rub a cut onion on it.
This should help reduce the inflammation.

You only need to eat a few servings of onions a day to keep your breathing passages free and clear.Unlike some foods, where it’s just not conceivable that you could eat enough to produce a significant effect, you can with onions. If you like onions, you can consume them in pretty large quantities. And there is good evidence that you should.

A bundle of Benefits
Either you eat onions for good health or good taste, use onions plentiful. Scallions, shallots, and other allium vegetables not only contain the same sulfur compounds and flavonoids as there bigger brother, they also have a few of their own typical nutrients that can help protect against disease and boost your immunity.

Scallions, also called spring or green onions, are basicly just underdeveloped onions. But they contain more nutrients, in particular the B vitamin folate and vitamin C, than the adult ones.
Folate is essential for normal tissue growth and may protect against cancer, heart disease and birth defects.

Shallots, another member of the allium family, have their own benefits. Just one tablespoon of chopped shallots contains 600 IU of vitamin A, or 12% of the DV. This essential nutrient helps to keep your immune system strong and also guards against vision problems associated with aging, like cataracts and night blindness.

In order to get most nutrients from the onions, eat a variety of onions, like red and yellow onions and shallots, which contain more flavonoids than the white onions.

To keep your breath fresh, eat a spring of fresh parsley. This will help to neutralize the sulfur compounds before they turn bad breath.

A kitchen note.
A delicious way to enjoy onions is to put them on the grill. Put chunks of sweet onions on a skewer along with other vegetables, such as eggplant and squash, and grill them till they’re lightly browned and tender. Brush the onions and veggies with heart-healthy olive oil before putting them on the grill.

Avocados – No longer a Forbidden Fruit

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The well known characteristics of fruit, which is light, low-calorie, and fat free, does not apply to the avocado. An avocado contains a lot of calories -360 or more. And it is also one of the few fruits with a measurable fat content, about 30 gr. each. That’s almost half the daily recommended amount for an adult.

If you have doubts about the fact that a food that contains so much fat could be good for you, ask a dietitian. He will tell you that adding some avocado to your diet, could actually improve your health.

Avocados have high folate and potassium content. They are also rich in fiber and monounsaturated fat, both are important for people who are concerned about diabetes and heart health.

A favorite part of a Diabetes Diet
People with diabetes have always been told to eat more carbohydrates and cut back on fat. In general that’s good advice, but it hasn’t to be the best advice for everyone.

Doctors have discovered that when some people with diabetes eat a lot of carbohydrates, they tend to develop high levels of triglycerides, a type of blood fat that may contribute to heart disease. However, when people replace some of those carbohydrates with fat that’s found in avocados, the dangerous fats in the bloodstream tend to decline.

The monounsaturated fat in avocados are called oleic acid. They have found that this type of monounsaturated fat control fat levels in the body and help control diabetes.

Scientists in Mexico put 16 women with diabetes on a relatively high fat diet, with about 40% of calories coming from fat. Most of the fat coming from avocados. The result was a 20% drop in triglycerides. Women on a higher carbohydrate plan, by contrast, had only a 7% drop in triglycerides. Someone on a 2000-calorie-a-day diet might be advised to eat 33 gr of monounsaturated fat. You can get about 20 gr. from just one avocado.

Lowering High Cholesterol
Apart from people with diabetes, people with high cholesterol levels can also benefit from
the oleic acid in avocados.

In Mexico, where guacamole is considered almost a food group, researchers compared the effects of two low-fat diets. The diets were the same, except that one included avocados.
While both lowered levels of dangerous low density lipoprotein (LDL) cholesterol, the aocado diet raised levels healthy high-density lipoprotein, (HDL)cholesterol, while slightly lowering triglycerides.

Avocados also help in another way to lower bad cholesterol. They contain large amounts of fiber, Fiber adds bulk to the stool, causing it with the cholesterol it contains, to be excreted from the body quicker. One avocado contains more fiber than a bran muffin-10 gr or 40% of the Daily Value for fiber.

Support the Heart
Avocados are also a rich source of potassium. Half an avocado provides 548 mgr of potassium. 16% of the DV for this mineral. That’s more than you’d get from a medium banana or a cup of orange juice. Studies prove that people with a potassium rich diet, like avocados, have a significantly lower risk of high blood pressure and related diseases like heart attack and stroke.

In addition, some research has shown that oleic acid can reduce markers of inflammation in your body. Inflammation plays an important role in the development of artery-clogging atherosclerosis.

Rich in Folate
Another benefit from avocado is that it’s rich in folate, a B vitamin that helps prevent the threatening birth defects of the brain & spine. Many women don’t get enough folate in their diets, but avocados can go a long way towards fixing that problem. One avocado contains 114 micro grams of folate, which is 28% of the recommended Daily Value, or nearly 20% of the 600 micro grams that pregnant women need daily.

Minerals for your Bones
Avocado can help you to keep your bones healthy. A cup of mashed avocado contains 120 mgr of phosphorus, which is 12% of the DV. This mineral is a major component for your bones and teeth, and having plenty of phosphorus on hand also helps your body produce energy from the foods you eat.

Zinc for Good Nutrition
You’ll also find 1.47 mgr of zinc swimming in the green depth in a cup of mashed avocado.
That’s just under 10% of the DV. Zinc conducts countless activities in your body.
The mineral helps keep your immune system working properly, for example, and plays a role in wound healing.

Zinc also aids in your senses of smell and taste, which are necessary to be able to enjoy the food you eat.

Shopping for Avocados
If you live in the US, get your avocados from Florida. They provide all the nutrients without all the fat. They have about 2//3 of the calories and half the fat of Hass avocados. The best time to buy avocados is between November and March.
They may have one-third the fat of those picked in September or October.

Warning for Drug Users
People who are taking warfarin should take care when eating avocados. Researchers in Israel found that eating between one half and one avocado could make the drug work less efficient. While the effects didn’t last long,- when people stopped eating avocados,the drug started working better again – this could be dangerous for some people. So, if you’re taking warfarin,check with your doctor before adding avocados to your meals.

Help them ripen
Like bananas, avocados ripen better off the tree, so they are picked and sold unripe.
Once you get them home, leave them on the counter for several days until the fruit is
slightly soft. Or if you’re in a hurry toeat them, place them in apaper bag with an apple
or banana to soften. Never place hard avocados in the refrigerator, then they will ripen
too slowly.

The Great Disease Stopping Power of Brussels Sprouts

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Have you ever wondered how Brussels Sprouts are growing on a farm?
Brussels Sprouts grow in bunches of 20 to 40 up and down the sides of a central stalk that is several feet tall. You may have some other misconceptions about Brussels Sprouts.

You may have unpleasant memories about Brussels Sprouts from your childhood as having a strong and bitter taste, but today their taste has changed.
It’s time to have a fresh look at this vegetable with its undeserved bad reputation.
Today’s Brussels Sprouts taste better than they used to do in the past, and researchers have discovered that they may contain great disease stopping power.

Brussels sprouts are related to cabbage, cauliflower, and broccoli. In recent years, Brussels sprouts growers have developed varieties that are sweeter and milder than those you may remember from your childhood. Also, if you are careful to store and cook them properly,you can maximize their tastiness.

Cancer protection
As Brussels sprouts belong to the family of crusiferous vegetables, they are loaded with natural plant compounds called phytonutrients, which may help protect against cancer.
These compounds may be particularly effective against common cancers, like breast and colon cancers.

One of the key protective compounds in Brussels sprouts is sulforaphane. Research from test tubes to lab animals to humans shows that this component can interfere with cancer at many stages of its development. It can keep cancer-causing chemicals from becoming activated in your body; it may trigger cancer cells to spontaneously die; it can prevent new blood vessels from growing to a tumor to feed it; an it may help prevent cancer from metastasizing, or spreading to new locations.

A study which reviewed 80 studies looking at the relationship between consumption of brassica vegetables (such as Brussels sprouts0, found that most showed a link between higher consumption of these vegetables and a lower risk of cancer. The results were most consistent with cancer of the lungs, stomach, colon, and rectum.

Brussels sprouts contain another protective phytonutrient called indole-3- carbinol, or I3C.
This compound works as an antiestrogen, that means it helps break down your body’s estrogens before they contribute to the growth of cancer cells. It also helps boost the production of certain enzymes that help clear cancer-causing toxins from the body.

Lab tests have shown that I3C inhibits the growth of a variety of types of cancer cells, including breast, prostate, endometrial, colon, and leukemia.

In one small study, researchers in the Netherlands found that people who ate more than 10 ounces of Brussels sprouts (about 14 sprouts) a day for one week had levels of protective cancer-fighting enzymes in their colon that were, on average, 23% higher than people who did not eat Brussels sprouts.

There are also well-known vitamins, minerals and other substances that can help fight off cancer, heart disease, high cholesterol, and a host of other health problems.
Topping this list is fiber. Brussels sprouts are a decent source of fiber, with about 3 grams in a half-cup serving.That’s more than you get in a slice of whole-grain bread.

When you eat your daily portion of Brussels sprouts it will help you to avoid all the conditions that a diet rich in fiber is known of to prevent : constipation, hemorrhoids, and other digestive complains.

A half-cup of Brussels sprouts also provides 48 mgs of vitamin C, more than 80% of the DV for this vitamin. It also provides 47 mgs of folate, about 12% of the DV. Folate, a B vitamin, is essential for normal tissue growth, and studies show that it may protect against cancer, heart disease, and birth defects. Women who are on birth control pills often have low levels
of this important vitamin.

Tips on how to cook Brussels sprouts.
To allow the tough stems to cook as quickly as the leaves, make an “X” on the bottom of each stem, using a sharp knife. Then steam them for 7 to 14 minutes, until they’re just tender enough to poke with a fork.

The big sulfur smell thrown off by these little cabbages discourages some people from taking advantage of their healing power. Add a celery stalk to the cooking water, it will help to neutralize the smell.

Use them quickly.
Although you can keep them for a week or longer in the refrigerator, they start to get bitter after about three days, Which may discourage you and your family from eating them and reaping their benefits. Buy only as many as you need in the next couple of days.

The Mediterranean Diet – A Model for Good Health

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When the heart disease rate in the United States was skyrocketing during the early 1960s, people in Greece had some of the lowest heart disease rates in the world. But the most remarkable fact about this is that they were enjoying this robust good health even though their diet racked up nearly 40% of its calories from fat plus they generally washed down their meals with a glass or two of wine.

Scientist searched the shores of the Mediterranean Sea and they discovered that it was not only the Greece people who were living longer but also in neighboring nations like France, Italy and Spain. Clearly, these folks were onto something, but what?

Here is what Christopher Gardner, PhD, assistant professor of medicine at the Stanford Prevention research Center in Stanford, California has to say about it:
“For one thing, the traditional Mediterranean diet includes a lot of vegetables and legumes, along with fruits,
fresh whole-grain breads, dates, and nuts. Meats like lamb and chicken are consumed infrequently and in small portions,
and the main source of fat in the diet is monounsaturated fat from olives and olive oil, rather than the saturated fat
from animal foods.
In addition, physical activity is a big part of their daily routine”, he adds.

But just how healthy is the traditional Mediterranean diet? In one study French researchers looked at 600 men
who recently had a heart attack.
They put half of the men on a traditional Mediterranean diet and half of them on a low-fat, low cholesterol diet
that people with heart disease are typically told to follow. Those who followed the traditional Mediterranean diet
had a 70% lower rate of recurrent heart problems than those following the prudent low-fat diet.

Other studies showed similar results. When researchers examined the diets and disease rates of people
in seven different countries, they found that, while heart disease accounts for 46% of deaths of middle-aged men
in America, only 4% of men on Creta, an island in the Mediterranean Sea,had similar problems.
In fact, the death rate from all causes in Creta during this 15 year study was lower than that of the other countries

In 2006, researchers reviewed 35 experimental studies of the Mediterranean diet and found that the diet had
a positive effect on cholesterol and insulin resistance. Researchers also found that the diet also lowers
the risk of metabolic syndrome, heart attack and heart disease, and the risk of cancer
in obese patients and patients who have had a heart attack.

One study found that, in addition to the health benefits. people find it easier
to stick to a Mediterranean diet compared with a low fat diet.
A group of 772 older adults in Spain who had diabetes or three or more
risk factors for heart disease were assigned to one of three groups.
Two groups followed a Mediterranean diet, and the third followed a low-
fat diet. In addition to the Mediterranean diet contributing to lower blood
pressure, cholesterol and blood sugar levels after three months, it also made
it easier for the study participants to maintain the diet, researchers say.

The Fat Factor
The most important factor in the Mediterranean diet is that it uses fat
from olive oil, with total fat intake of 25 to 35 percent of total calories.
Even though people in Mediterranean countries eat as much fat as we do
(or more), they eat relatively little meat. Red meat is eaten only a few times
a month, while fish and poultry are eaten every week.

This means that they consume only minuscule amounts of artery-clogging
saturated fat. “The big difference comes from limiting saturated fat and
replacing it with monounsaturated fat, like olive oil,” Dr Gardner says.
Besides olive oil being a monounsaturated fat, it also contains antioxidant
compounds that help prevent chemical changes in the body that can cause
the dangerous low-density lipoprotein (LDL) cholesterol to stick to the
lining of artery walls.
Sweet desserts made with sugar and saturated fat are consumed no more
than few times a week.

The second-most common source of fats in the Mediterranean diet is nuts
and seeds. Nuts contain alpha-linolenic acid, which the body converts to
the same kind of heart-healthy fats we find in fish ( which is also part of
the Mediterranean diet). Studies have proved that people who eat the most
of these fatty-acids are the ones least likely to get heart disease.

The fish that people in the Mediterranean eat contains omega-3 fatty acids,
which have been shown to reduce clotting and inflammation in the arteries,
and thus significantly reducing the risk of heart disease and stroke.
The American Heart Association reports that epidemiological and clinical
trials have shown that cardiovascular disease incidence decreases when
people consume omega-3 fatty acids, especially when it comes from fish
and plant foods as apposed to supplements.

Physical activity
People in Mediterranean countries also take plenty of exercise, in the form
of walking, hard physical labor, and generally stay active.
So even though they take a lot of calories from fat, they’re usually able to
keep their weight under control.

Five-a-Day Protection
The folks at the American Heart Association would be delighted if they
could get us to eat the five servings (or more) of fruits and vegetables
that people in the Mediterranean region eat every day.
The Mediterranean diet emphasizes seasonally fresh and locally grown
fruits and vegetables over highly processed foods that don’t contain
as many micro nutrients and antioxidants.
Studies have shown that people who eat the most fruit and vegetables
have fewer problems with heart disease. Presumably this is due to the
antioxidant vitamins and healing compounds in these foods.

In addition, fruits, vegetables and beans, which are another Mediterranean
staple, are among the best sources of folate, a B vitamin that may work
hard in the fight against heart disease, says D. Gardner.
Folate helps decrease levels of an amino acid called homosysteine.
There is a link between too much homosysteine and heart disease.
Research has shown that healthy people who have high levels of
homosysteine have about 14 times more change of having heart disease

High Fiber
On top of all that, the Mediterranean diet is extremely high in fiber.
High-fiber foods not only help to keep your weight down by filling you up
without a lot of fat and calories, they also help block the absorption of
certain fats and cholesterol. This means that some of these harmful
substances are flushed away before they can make it into the bloodstream.
How powerful the effects of fiber are shows a study of nearly 44,000 men,
aged between 40 and 75, who added just 10 grams of fiber a day to their
diet decreased their risk of heart disease by almost 30 percent.

A Drink for Good Health
Another factor that contribute to a healthy heart is the fact that wine,
and especially red wine, is also included in a typical Mediterranean diet.
Whine contains compounds called phenols that help prevent LDL
cholesterol from sticking to artery walls. It also keeps platelets in blood
from sticking together and causing clots. “In moderation, wine can be
a nice addition to a healthy diet,” says Robert M. Russell, MD, director
and senior scientist at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University in Boston.

Final Thoughts
Although the Mediterranean diet is most renowned for its role in helping
to keep the heart healthy, it also appears to reduce the risks of other
health threats, among them cancer of the breast and colon.
Studies show that compared with women elsewhere in the world, women
in some Mediterranean countries half half the risk (or less) of getting breast
cancer. This could be due to their low intake of saturated fat and high intake
of monounsaturated fats, fruits and vegetables.

Indeed, Italian researchers have found that people in the Mediterranean region
who follow the traditional diet – that is, those who eat lots of fruits and
vegetables and not much fat and protein – are less likely to get cancer than
those who eat more modern, less-healthful diets.

“The message here is simple,” says Dr. Gardner. “For optimal health,
choose a plant-based diet, which is naturally high in vitamins, minerals, fiber,
and antioxidants, and low in fat, cholesterol, and sodium.”

Boost Your Health with Asparagus

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The name Asparagus comes from the Ancient Greeks and Romans, and its name in English evolved from “sperage” to “sparrow grass”, and then back to its original name. The slim green rods with its “braised” tips give you a great health boost.

Asparagus contain compounds that can help fight birth defects, heart disease, cancer, support a healthy skin and strengthen your immune system.

Charged with Folate
One of the most important medical discoveries of the 20th century was that the incidence of brain and spiral cord birth defects (called neural tube defects), could be cut in half if women who were of childbearing age, got 400 micro grams of folate a day.

Asparagus are charged up with folate, a B vitamin that is essential to regenerate cells.Five asparagus spears contain 110 micro grams of folate, about 28% of the essential daily value. (DV)  If you’re pregnant, you may want to enjoy a double serving of those green spears.

Pregnant women need 600 micro grams daily, and women who are breastfeeding need 500 micro grams, according to the national Institutes of Health.

Apart from the health benefits for pregnant women, folate also fight heart disease in anyone. Folate may act as a flood gate, controlling the amount of homocycteine, that’s in the bloodstream. Homocycteine is an amino acid that appears to damage the linings of the arteries.) When your folate levels drop, your homocysteine levels rise, which can cause damage to the arteries, supplying blood to your heart and brain.

Research is showing possible connections between folate intake, homocycteine, and the risk of cognitive problems, particularly signs Alzheimer’s disease.

One study on a large group of people found that their risk of Alzheimer’s was
doubled if they had elevated homocysteine levels.

The amount of folate in your diet is also associated with a lower risk of cancer. Studies have shown that people with the most amount of folate in their blood were the ones least likely to develop colon cancer. Asparagus offer powerful protection against cancer.
It contains a number of compounds that essentially double-team cancer-causing substances before they do harm.

Another protective compound in asparagus is glutathione, one of the antioxidants, which is most powerful. It helps to neutralize free radicals, responsible for the development of cancer.
In an analysis of 38 vegetables, freshly cooked asparagus ranked first for its glutathione content.

Eat the Right Nutrients when Aging

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When we age, we have to eat well and adjust our eating habits. As we get older, our needs for certain nutrients will change significantly. We produce less saliva, and our swallowing reflexes slow down.
As a result, food may not be as easy to digest and to swallow. Many of us experience changes in taste and appetite as we get older, so we may eat less.
We also have less stomach acid, that means, we don’t digest foods or absorb some nutrients as well as we used to.

An Israeli study that looked at 414 elderly patients in hospitals found that less than 20%
were well nourished. The study also found that those with poor dietary habits had less successful outcomes from their visit to the hospital. But even with this information and other studies available, doctors don’t always think to check for nutritional deficiencies in older adults.
This is unfortunately, because a simple lack of nutrients can easy be mistaken for a more serious illness. Nutritional deficiencies in older people can even be misdiagnosed as dementia.

Vitamin B12 is essential for maintaining healthy blood and nerve function. It’s also one of
the nutrients that requires adequate amounts of stomach secretions in order to be absorbed.
when acid levels decline, getting enough vitamin B12 can be a problem.
This is of particular concern for people who use antacids. You can get plenty of vitamin B12 from meats and other animal foods. Clams are the best source of vitamin B12.
One small steamed clam provides an astonishing 9 micrograms of vitamin B12, more than
100% of the DV.

Apart from vitamin B12 deficiency, many people in their late fifties and older may be deficient in vitamin B6. Chickpies and potatoes are good sources of vitamin B6.
One cup of chickpeas contains 1.1 milligrams, slightly more than halve of the DV.
A baked potato provides 0.6 milligram, or about 1/3 of the DV.

Another B vitamin that’s important for protecting the cardiovascular and nervous systems
is folate, which is found in green vegetables, beans and whole grains. A cup of canned pinto beans, for example, provides 144 milligrams of folate, or more than 33% of the DV.
Asparagus is also a good source of folate. One cup of cooked asparagus contain
263 milligram of folate.

As your bones get older, it’s essential to get extra calcium and vitamin D to prevent them
from becoming brittle. Many older people think that they can’t eat dairy foods because they are ‘lactose tolerant’, but in fact, most people can eat moderate amounts of dairy without trouble.
Low-fat and fat-free (skim) milk, cheese, and yogurt are your best sources of calcium.
One cup of fat-free yogurt contains 415 milligrams of calcium, or 41% of the DV.
One glass of fat-free milk provides 302 milligrams or 30% of the DV.

Iron is one of several minerals that can be hard to get in the correct amount. Some people
don’t get enough, while others get too much. Women’s need for iron declines in their later years after they stop menstruating.

To ensure that you’re getting the right amount of nutrients for your particular needs, i
t’s best to talk to your doctor to find out whether or not you need to take supplements of certain nutrients, such as iron, calcium, vitamin D and vitamin B12.

Even though we may need to eat more of certain foods in order to live longer, researchers
are finding that the opposite can also be true: people who eat less may live more years.

A Louisiana State University study followed 48 people for 6 months as they either followed
a normal diet or different types of calorie restricted diets. It found that prolonged
calorie restriction can lower people’s fasting insulin levels and their body temperature,
which are both markers of longevity.

Experts think that calorie restriction “resets” your metabolism so it works more efficiently,
and your body shifts its focus from growth and reproduction to long term survival.
and when you take less calories, your body produces less free radicals as it turns food
into energy.

However, it’s hard for humans to reap the benefits from calorie reduction that lab animals
have shown. For those among us who like to eat, it’s probably not a viable strategy.
In addition, drastically reducing your calories without medical supervision can leave you
malnourished.

While life can throw many challenges at us, health and independence are possible to the very end of our days. However, it requires an understanding of how our nutrition and health needs change in our later years.
https://www.compass.info/featured-topics/health-wellbeing

For now, a good way to get some benefit from calorie reduction is to make sure that you
eat a “prudent” diet that provide the nutrients you need without excessive calories.
If you do decide to restrict your calories, talk to your doctor to make sure your diet
meets your nutritional needs. See also my article about Flavonoids