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Flavonoid Found In Hops Could Someday Treat Metabolic Syndrome

A U.S. study has identified specific intake levels of a natural flavonoid found in hops and beer that significantly improved the underlying markers of metabolic syndrome in laboratory animals and also reduced weight gain. The findings on xanthohumol suggest a possible new approach to issues such as human obesity, high cholesterol and elevated glucose. These problems are linked to some of the major health issues and causes of death, especially cardiovascular disease and type 2 diabetes. The study was conducted in obesee mice who were fed different levels of xanthohumol in a high-fat diet. Further research is needed to determine safety and effectiveness in humans.

"Xanthohumol improves dysfunctional glucose and lipid metabolism in diet-induced obese C57BL/6J mice. ", Archives of Biochemistry and Biophysics, May 18, 2016

Omega-3 Fatty Acid Reverses Fructose-Caused Genetic Damage

A U.S. study finds that the omega-3 fatty acid DHA (docosahexaenoic acid) reverses the harmful changes to hundreds of genes, especially in the brain, caused by consumption of the common sugar fructose. Diseases linked to fructose-induced genetic changes include diabetes, cardiovascular disease, Alzheimer's disease, and attention deficit hyperactivity disorder (ADHD). DHA, however, changes the entire gene pattern back to normal, researchers said, and strengthens synapses in the brain associated with learning and memory. DHA occurs naturally in brain cells, but there is not enough of it to ward off diseases. So it has to come through diet. It is abundant in wild (not farmed) salmon and some other fish and fish oil, as well as walnuts... More

"Systems Nutrigenomics Reveals Brain Gene Networks Linking Metabolic and Brain Disorders. ", EBioMedicine, May 18, 2016

Purveyors Of Nutrition Information Are Changing America’s Mind About Food

A survey of a thousand American adults discovered that many have changed their minds or behaviors about food and nutrition in the past year, to a great extent because of information obtained from news or other media. Sponsored by the Food Information Council, the survey found an average of 31 percent had changed their minds about at least one dietary component, “for better or worse.” Media information turned many people against enriched refined grains, saturated fat, added sugars, and low-calorie sweeteners. At the same time, the media helped persuade consumers of the healthfulness of whole grains, protein from plant sources, and natural sugars. Forty-four percent indicated that reading a book or article, or watching a movie or... More

"2016 Food and Health Survey", International Food Information Council Foundation, May 11, 2016

Vegan Creativity Leads To An Alternative To Egg Whites

Vegans have found it fairly easy to create substitutes for meat and other animal products. Their tinkering has led to almond milk, soy-based cheese, etc. Egg whites, however – an essential ingredient in so many baking delicacies, including meringues, macarons, angel food cake, etc. – were trickier to mimic, until last year’s discovery by a vegan software engineer of the wondrous abilities of chickpea water. Dubbed “aquafaba,” chickpea water and sugar can be whipped into a convincing substitute for egg whites. An instant Internet sensation ensued, spawning recipe books and websites. Now chefs all over the globe – and not just vegans, either – are using aquafaba in everything from pancakes to purées.

"Vegans Whip Up a Secret Weapon: Aquafaba", The New York Times, May 09, 2016

 
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