Q: I have read that when buying bread and cereals, one should look for...
Answer :Whole wheat is one type of whole grain, which simply means any grain that retains the entire kernel-bran, germ and endosperm. White flour and bread are made from only the endosperm of the wheat, and contain only a quarter of the fiber of whole-wheat products. In Canada, however, cautions Cynthia Harriman, director of food and nutrition strategies for the Whole Grains Council www.wholegrainscouncil. org, whole wheat can be missing up to 5% of the whole…
Q: Ive heard a lot about arthritis sufferers consuming ginger to reduce inflammation and...
Answer :Although ginger seems to be effective against nausea and vomiting, especially that related to pregnancy, the jury is still out on the medicinal use of this popular cooking ingredient against arthritis symptoms. One 2005 study did show anti-inflammatory effects for ginger. But a 2007 review of the medical literature concluded that the results on ginger for the treatment of arthritis are mixed. The National Center for Complementary and Alternative Medicine (NCCAM), which is currently…
Q:I have been hearing about cinnamon as a cure or at least a treatment...
Answer :A 2003 study of 60 people with type 2 diabetes did find that intake of one to six grams of cinnamon daily improved blood glucose levels, as well as lipid factors (such as cholesterol) important to cardiovascular disease. Subsequent research on possible benefits for diabetics from the popular spice, however, have been disappointing. Most recently, two reviews of the scientific literature both came to similar negative conclusions: Based on the currently available evidence, cinnamon…
Q: I am enclosing an article from a local newspaper warning people to avoid...
Answer :The article in question warns about the dangers of mercury and other contamination in tuna and other fish, concluding that Fish is anything but health food. While its wise to be wary of potential toxins in fish, the consensus of scientists who have examined the evidence-as opposed to taking an ethical stand, as PETA does, that animals are not to eat-is that fish is in fact one of the healthiest foods you can include…
Q: How does tapioca rate nutritionally? Does it fall under the refined food category?...
Answer :People have been eating tapioca at least since the heyday of the Mayans, who first figured out how to process the root of the cassava plant (also called manioc or yuca) to eliminate its naturally occurring cyanide. Technically, yes, tapioca is a refined food in the sense that the packaged tapioca you buy is made from reconstituted, processed root; being a root starch, rather than a grain, however, theres no such thing as whole…
Q: I read a report recently indicating that all nuts contain monosaturated fat. I...
Answer :All popular nuts contain both types of fat- and the good news is that both mono- and polyunsaturated fat are heart-healthy compared to saturated and trans fats. According to the American Heart Asso ciation, Monounsaturated fats and polyunsaturated fats appear to not raise LDL cholesterol; some studies suggest they might even help lower LDL cholesterol slightly when eaten as part of a low-saturated and trans-fat diet. Each type of nut does differ in its…
Q: When nutritionists talk about walnuts, do they mean black or English walnuts?
Answer :According to the California Walnut Board, a trade association, the walnuts you buy in stores-and those most commonly touted for nutritional benefits-
Q: My eczema has become worse over the last few years. Are there any...
Answer :Eczema is a chronic skin disorder due to a hypersensitivity reaction-similar to an allergy-in the skin.
Q: What can you tell me about the possible toxic effect of peanut oil...
Answer : We tracked down one of the original researchers in those 1998 studies, David Klurfeld, PhD, who is now a national program leader in human nutrition with the USDAs Agricultural Research Service. He replies:
Q: How does microwaving affect the nutritional value of food?
Answer : We posed this question to Helen Rasmussen, PhD, RD, senior research dietitian at Tufts Jean Mayer USDA Human Nutrition Research Center on Aging.