Whether youre hosting or attending a holiday meal, chances are that one or more guests are restricting something from their diets. Watching salt intake is one of the more common dietary restrictions, according to an online poll of American households. But, a good portion of people limit or avoid items like lactose (natural milk sugar), meat, refined carbohydrate/sugar, gluten (a protein in certain grains) or commonly-allergenic items like milk (dairy), peanuts and tree nuts. So, how can you all come together to enjoy a meal?
Tea (from the Camellia sinensis plant) is a rich source of flavonoid phytonutrients, which function as antioxidants. The amount and relative proportion of these compounds in tea leaves depends on a variety of factors, including growing conditions, post-harvest processing (including the fermentation that converts green tea to oolong and black teas) and storage time before brewing. The form of tea, whether as loose leaf or the broken leaf (pekoe) and even smaller particles (fannings or dust) in bags, is not a clear determinant of its antioxidant capacity.
Q. Is it a good idea to soak raw nuts before eating them?
Q. How do heating and freezing affect antioxidant levels in food?
Q. Does it matter when I eat fruit? Should I eat fresh fruit before lunch and before dinner or after lunch and after dinner?
Q. How long can you store tea before it starts to lose its taste and nutritional benefits?
While both a Mediterranean-style diet and the DASH eating plan are associated with brain benefits, a hybrid dietary pattern that combines the best of both with the latest cognitive research may protect memory and thinking even better. A new study reports that the MIND (Mediterranean-DASH Intervention for Neurodegenerative Delay) diet was associated with a slower rate of cognitive decline-equivalent to 7.5 years of younger age. Those with the highest MIND diet scores were 53% less likely to develop Alzheimers disease than those with the lowest scores.
Chocolate lovers are turning their candy wrappers into celebratory confetti over recent headlines (The More Chocolate, the Better) linking chocolate consumption to lower risk of cardiovascular disease and stroke. While previous studies have suggested the flavonoid compounds in dark chocolate might have heart benefits, the findings also associated milk-chocolate consumption with reduced risk.However, this result is not unexpected, says Jeffrey Blumberg, PhD, director of Tufts HNRCA Antioxidants Research Laboratory, because milk chocolate does contain flavonoids (about 75 milligrams per 100 grams)-more than found in a comparable amount of red wine or tea, though less than dark chocolate (170 milligrams per 100 grams). Flavonoids in milk versus dark chocolate vary markedly by brand, however; these values are averages.
A newly published followup to findings from a study of the so-called Mediterranean diet adds to the evidence that such an eating pattern, especially when it includes nuts and olive oil, may help protect the aging brain. Results from a subgroup of the Spanish PREDIMED study showed that those assigned to a Mediterranean diet held steady in cognition while a control group declined. While previous observational studies have linked a traditional Mediterranean-style dietary pattern to cognitive protection, this is the first such evidence from a large randomized clinical trial.
Q. Is there a recommended ratio of omega-3 fatty acids to omega-6, which I read can cause inflammation?