Diet guide news 2006

2006-08-03 Cattle Network - Connecting The Beef Industry Worldwide

Three other diets with similar themes the Fat Smash Diet ( no. 5 New York Times best seller among hardcover advice books), the Sonoma Diet ( no. 7 on the same list) and Ultrametabolism ( no. 13 on the same list) are gaining popularity. These diets feature several waves of dieting and an emphasis on lifestyle and exercise choices. The first wave of each diet is meant to purge bad eating habits and bad food choices. The second wave of each diet is designed to transition the dieter to slower, more gradual weight loss and the final wave is that of maintenance. Each diet has room for limited amounts of lean meats in each wave, though the initial waves in each call for less than later waves. Furthermore, most example recipes included with each diet feature fish or poultry examples rather than beef or pork. So, while none of these is

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Cattle and Beef Industry News - Cattle Beef Corn Energy soybeans wheat cow-calf cattle breeds seedstock

2006-07-10 The Herald

Professor Ratcliffe maintains the most important lesson to be learned from our ancestors is that a restricted diet is not desirable. "The main lesson is that as humans we need a huge variety of food from a range of different sources and food groups," he says. "We can see from early mans experience that it is not good enough to rely upon single sources and single groups of foods because they did not give them the nutrients they needed. (In the Iron Age) the diet was largely meat and cereal-based and would have been nutritionally deficient in vitamin C, and they would certainly have had problems with calcium and vitamin D. There would still have been deprivations, crops failures and famines resulting from those failures, and disease within animals. In other words, (farming man) had an existence that was full of supply problems,

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2006-07-19 Tufts researchers are keeping track of vitamin K: Research summary (press release)

Much of what is known about the content of vitamin K in the U. S. food supply comes from research conducted in the Vitamin K Laboratory at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University. Extensive databases now exist for the food content of one type of vitamin K, phylloquinone. Synthesized by plants, phylloquinone makes dark green leafy vegetables the richest source of vitamin K in the American diet. Lab Director Sarah Booth, PhD, and her USDA colleagues, for the first time reported data on the content of the two other major types of dietary vitamin K -- menaquinones and dihydrophylloquinone -- in more than 500 commonly consumed meats, dairy foods, fast-foods, grains, cereals and baked goods. Assessing the natural and synthetic forms of vitamin K content in foods is important because of its possible

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2006-06-16 Opinion and Letters: Better Living: Are you getting enough to eat?

Better Living: Are you getting enough to eat?

Unfortunately, the body is quick to store fat, but reluctant to use it - unless it experiences an extended food shortage or famine (usually an extreme diet). And then the body is even quicker to rebuild its fat stores after the food shortage is over, in case it is needed for an even longer famine. This is why frequent dieters have less success and more weight gain with each successive diet. I hear this all the time from people that dont understand why it was once so easy to lose weight on a diet, and now they cant seem to lose anything on a diet and are hitting their all-time high weight levels. They feel like they are failing at dieting. They arent failing. The diet is failing them. Diets are one of the primary causes of obesity; because they put the body into a starvation mode and ultimately accelerate

www.townonline.com

Has it ever occurred to you that you may not be eating enough food? The average American is under eating, which is a result of frequent dieting, fear of overeating, and busy schedules. This seems a bit bizarre, considering the average American is also overweight. Is there a correlation? I believe there.

2006-06-26 Opposing Food Behaviors Converge Toward Health and Wellness

Almost one out of five consumers has started buying gluten- and wheat-free foods because they feel it is better for their family, and product introductions are rapidly growing (Chart 4). Stronger attitudes are also beginning to form around the desire for glutenfree food options. A quarter of consumers want their store to carry more gluten-free foods (28 percent), with almost half of parents who have children with food allergies agreeing (48 percent). Almost a third of consumers (30 percent) wish restaurants would carry more glutenfree options, with double the number of parents with allergic children (59 percent) wanting restaurants to provide the option. (See page 67 to learn more about gluten-free foods. ) Whether consumers are trying to avoid negative foods or add positive nutrients to their diet, the end result is to

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2006-09-22 Satiety: The New Diet Buzzword

Satiety: The New Diet Buzzword

All of these new foods offer what dieticians refer to as "satiety," or satisfying hunger. "Satiety is the anti-diet, because when people think of diet, they think of deprivation," says Lara Jackle, chief executive of LightFull Foods. "These foods are about feeling full, satisfied, and not depriving yourself. " Indeed, satiety, as peculiar as it sounds, is becoming a buzzword in weight-management circles and might soon become as ubiquitous as "low-carb" and the "Atkins diet" were in their heydays.

www.businessweek.com

Several food companies claim their new low-calorie snacks and drinks can help keep the weight off by making you feel fuller.

2006-10-18 NOAA News Online (Story 2721)

An additional study to be released tomorrow in the Journal of the American Medical Association concludes that the benefits of eating seafood far outweigh perceived risks. Researchers with the Harvard School of Public Health conducted the study, "Fish Intake, Contaminants, and Human Health: Evaluating the Risks and the Benefits. " The paper points out that even modest consumption of fish reduces risk of coronary death by 36 percent and total mortality by 17 percent. Consistent with the Institute study, the Harvard authors recommend consumers vary the species of fish in their diets and limit intake of large predatory species, which are highest in mercury content.

www.noaanews.noaa.gov

2006-07-22 Stopping Aging and Looking More Beautiful with the Rawsome Diet

Even on the 100 pct. raw food diet, no one lives forever. For individuals who follow this diet for many years, aging comes a week or two before death. Deterioration takes place rapidly. Perennial youth is a perpetual dream. The raw food lifestyle is the closest anyone can come to reaching the maximum life span with the quality of life intact. The diet allows the body to mature gracefully. It produces an alliance of character and health. The Rawsome Diet allows everyone to live as long as God intended and look as God envisioned.

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2006-03-26 Want To Lose Weight - Then Dont Diet! - (Cave Junction Article)

We may have one reprieve but it will be sometime in the future, but not now. Science and technology is getting nearer and nearer to the possibility of a wonder drug with the ever-increasing understanding of the human genotype and genetic engineering. But in reality, who would ever wish or want to be dependent on diet drugs, potentially an ongoing daily basis, simply because of a lack of understanding about the relationship between the food our body has been designed for, and the food we eat. Why is it, we knowingly overeat when we know it is bad for us and that we are doing harm to ourselves. Why is it, that the only time we choose to ignore our food is the time when we are eating it!

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2006-09-04 Healthyeating

Innovative and cutting edge technology is being used in Lipgene to develop foods with modified fat compositions; for example, milks with a more unsaturated fatty acid profile and plant oils containing long chain omega-3 fatty acids. Such foods have the potential to play an invaluable role, in the future, in the battle against the rising tide of the metabolic syndrome, type 2 diabetes and cardiovascular disease, without consumers having to make major changes to their dietary habits. However, for novel foods to have an impact they must first be accepted by consumers. Acceptability of such food products will be explored. The cost implications of their production will be compared with the total costs to the EU economy of treating the metabolic syndrome and its complications.

www.50connect.co.uk

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