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Period: May 15, 2016 to June 1, 2016
Comment & Opinion or Companies, Organizations or Consumers or Controversies & Disputes or Deals, M&A, JVs, Licensing or Earnings Release or Finance, Economics, Tax or Innovation & New Ideas or Legal, Legislation, Regulation, Policy or Market News or Marketing & Advertising or Other or People & Personalities or Press Release or Products & Brands or Research, Studies, Advice or Supply Chain or Trends

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

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 documentary, had altered their beliefs about diet.

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

Dietitian Recommends P&G Probiotic Product For Gut Health

Procter & Gamble’s Align probiotic supplement brand announced it is partnering with a registered dietitian to teach people with occasional digestive imbalance how to avoid “triggers.” Ashley Koff said summer activities tend to prompt changes that can disrupt the natural balance of good gut bacteria. To mitigate the problem, she recommends Align, which contains the probiotic strain Bifantis, to add good bacteria to the digestive system for intestinal balance. She also recommended staying hydrated, avoiding excess salt, eating potassium-rich foods, and shunning junk food.

"Align Probiotic Teams Up with Registered Dietitian Ashley Koff to Offer Helpful Tips to Bolster Your Digestive Wellness This Summer", News release, Procter & Gamble, May 11, 2016

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, flaxseed, fruits, and vegetables.

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

Dark Chocolate Linked To Reduced Risk Of Insulin Resistance, Diabetes

A multinational study of health data from 1,153 adult participants in Luxembourg found that eating about 100 grams (3.5 ounces) of dark chocolate a day was associated with reduced risk of diabetes and insulin resistance. Eighty percent of participants claimed to eat an average of 24.8 g of chocolate a day. Those who claimed to eat chocolate daily tended to be younger, more physically active and had higher levels of education than those who did not. The researchers said they adjusted their data to take into account those factors.

"Daily chocolate consumption is inversely associated with insulin resistance and liver enzymes in the Observation of Cardiovascular Risk Factors in Luxembourg study. ", British Journal of Nutrition, May 25, 2016

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