Read Nutrition Labels For Better Health

In today's hurried, harried world of food shopping, many people take the claims on the fronts of food packages -"healthy," "low carb" or "low fat" - as the final word on nutrition.

But by failing to read the small print, particularly the "Nutrition Facts" panel and the ingredients list, consumers may not be aware of what else they are getting, namely added sugars and trans fats. For example, did you know that a chocolate peanut butter PowerBar Performance Bar has 20 grams of sugar? That's twice the amount of sugar in a Krispy Kreme original glazed doughnut.

Reading labels, particularly if you are following a controlled-carbohydrate lifestyle, is one of the best ways to take control of what you buy and eat.

"We believe - and emerging science confirms - that a high- carbohydrate diet, particularly one that includes a significant amount of added sugars in a variety of forms, contributes to many health-related concerns," said nutritionist Colette Heimowitz, vice president of education and research for Atkins Health & Medical Information Services. "Thus, it's crucial to read the labels on all packaged foods."

Always look at the serving size, for instance, to ensure that the portion will be able to satisfy your appetite. In many cases, it is smaller than you might assume. If you don't read the label, you may never realize that the smoothie you just drank is actually two servings, not one. Also, look for an adequate amount of fats, fiber and protein, all of which assure satiety.

Knowing what ingredients should not be in products is equally crucial. The front of the package may say "no trans fats," but the ingredients list might reveal trace amounts of hydrogenated or partially hydrogenated oils. A product that contains less than 1 gram of these oils is not required to include them on the Nutrition Facts panel. The only way you can be sure that a product is free of these unnatural, harmful fats is if there is no mention of them in the detailed ingredients list.

Avoiding added sugars also is important. Natural sugars in milk and fruit are fine, while added processed sugars, such as sucrose (table sugar) or corn syrup, should not be part of any healthy diet. Intake of sugar alcohols, which often are used in low-carb products to replace sugar and add bulk, also should be monitored.

A controlled-carb approach requires strict monitoring of the total carbohydrate content of any product. Atkins products do the work for the consumer, omitting added sugars and trans fats and providing a Net Atkins Count, based on clinical testing, that displays only the number of carbs that will have an impact on blood sugar.

Other products may require carb-conscious consumers to do this work themselves. In this case, subtract fiber, sugar alcohols and glycerine from the total carbohydrate count. - NU

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Fishing for Better Health: The Benefits of Fish and Other Food Sources High in Omega 3 Fatty Acids

Spring is well under way and summer is fast approaching. It's time for kids to take out their roller blades for carefree treks down boardwalks and sidewalks. Dads will rummage through closets for dormant baseball caps and to see if last year's uniform still fits. If not playing ball he'll watch from the sidelines, or from the comfort of his favorite chair. Moms, time to don old jeans, stock up on sunscreen, and get out the fishing poles. You heard me, ladies. Fishing poles! It's time to fight back!

According to the American Heart Association (AHA), stroke is the third leading cause of death in women. Every year an estimated 97,000 American women will die as a result of stroke. Statistically, every 53 seconds stroke will victimize someone in America. Of an estimated 600,000 stroke victims each year about 160,000 die as a result. There is, however, an easy way to drastically reduce these statistics.

Findings in a 14-year-long study of nearly 80,000 American women indicate that eating a 3.5 ounce serving of fish, two to four times a week, lowers stroke risk by 27 percent. The more fish consumed, the more impressive the percentages. Although few large-scale studies have examined this particular issue in men, experts say there is no biological reason results of such studies would differ.

The American Medical Association (AMA) published the study results in their January journal, 2001. There is conclusive evidence that consumption of fish high in omega 3 fatty acids hold significant health benefits, including reduced thrombotic infarction -- a type of stroke where a blood clot blocks an artery in the brain, resulting in destroyed brain tissue. (Blood clots are responsible for more than 80 percent of all strokes.)

Fish are a high source of omega 3 fatty acids, nutrients that help prevent the formation of clots, or 損latelet clumping.?They do this by making blood less 搒ticky.?As a result, risk of thrombotic stroke is lessened, as well as risk of embolic stroke, where the clot forms elsewhere in the body before traveling to the brain.

Conducted at the Brigham and Women's Hospital in Boston, Massachusetts, the study revealed that women who ate fish once a week reduced stoke risk by 22 percent; two to four times a week by 27 percent, and five or more times a week by 52 percent. Unfortunately, the average American woman only consumes about 1.3 servings of any type seafood weekly, at an average of 3.5 ounces per serving. Women are not eating enough fish!

Penny Kris Etherton, Ph.D., a heart disease researcher at the State University in Pennsylvania, has long extolled the virtues of eating fish for health purposes. 揑 clearly tell people to eat fish and shellfish regularly to lower the risk of heart disease.?

National Fisheries Institute (NFI) President, Richard E. Gutting, Jr., agrees. 揟he benefits of eating fish continue to mount as more studies are conducted,?he noted. Gutting also said that women of all ages 搒hould enjoy the variety and great taste of fish and seafood on a regular basis.?

How the fish is prepared is important, as omega 3 fatty acids can be destroyed by heat, air, and light. NFI recommends not overcooking the meat and the use of low fat cooking methods: baking, broiling, poaching, steaming, stir-frying, grilling, or saut閕ng. Cook just until the point of doneness for maximum benefit. Avoid deep-frying, as it not only destroys more omega 3, but also adds to the total fat content.

If eating fish isn't your cup of tea, you might try fish oil supplements. Most experts do not advise the routine use of fish oil supplements, however, for two reasons:
1.) possible side effects -- fishy breath, gastrointestinal upset, and easy bruising. 2.) a false sense of security derived from taking fish oil for heath purposes, when the diet itself may be unhealthy.

Besides fish and fish oil supplements, other good omega 3 fatty acid sources include canola oil, flaxseed oil, soybean oil, certain nuts and vegetables, and tofu. However, one would have to eat at least several times the normal amount of any of these other sources to gain the same benefit from one regular size serving of fish.

Institute of Food Technologist, Joyce Nettleton, D. Sc., R.D. suggests that because eating fish alone won't compensate for unhealthy eating habits, 揻ish and other shellfish should be eaten as part of a low fat diet that includes plenty of fruits and vegetables.?

Besides boasting stroke resistant benefits, the fatty acids of omega 3 act as 揾ealth heroes?against hypertension, breast cancer, and depression. Other benefits include: less chance of developing heart disease, lower risk of heart attack even where heart disease does exist, lower blood pressure, possible improvement of kidney function in severe diabetes, and possible improvement of certain inflammatory conditions such as arthritis, psoriasis, and kidney disease.

In addition, nutrients found in healthy, uncontaminated fish help to insure proper development of fetal brain, eye, and nervous tissue during pregnancy. But, caution should be taken.

According to the U.S. Food and Drug Administration (FDA) in a recent consumer advisory, pregnant women should not consume shark, swordfish, or king mackerel or should limit consumption to not more than once a month.

These large predator fish could contain higher levels of methyl mercury than the FDA limit for safe human consumption -- 1 part per million (1ppm). Over consumption risks damage to the fetal nervous system. Even fresh water predator species such as pike and walleye have been found to have methyl mercury levels in the 1ppm range.

While it's true nearly all fish contain trace elements of mercury, larger, older and predator fish accumulate the highest levels and pose the greatest threat, while younger fish caught after only one season in polluted water have less. Even so, a variety of fish and other seafood that offer a naturally low fat source of protein can be an important part of a balanced diet for mothers-to-be.

According to one FDA advisor, pregnant women can consume up to 12 ounces of cooked fish each week: shellfish, canned fish, smaller ocean fish or farm raised fish. Farm raised rainbow trout are most likely fed high protein foods containing a combination of soy and fish meal which make them an even better source of omega 3 fatty acid. Seven ounces of canned tuna can be safely consumed each week by pregnant women and nursing mothers if no other fish containing mercury is eaten.

Despite FDA warnings for pregnant women, the results of the survey hold wonderful news, and women should be greatly encouraged. We now have scientific proof that there is a positive step available toward reducing the risk of stroke. Even if you don't like fish, consuming just one 3.5 ounce serving one or two times a month can reduce risk of stroke by 7 percent.

Certain kinds of fish are more beneficial than others. For instance, because Alaska is relatively unpopulated there is little industry to pollute the streams and ocean. Lack of pollution combined with the earth's water and air circulation patterns make Alaska's pristine waters, and consequently its seafood among the cleanest in the world.

Numerous studies support this assertion. In 1998 the Environmental Protection Agency (EPA) did a survey of seafood from the waters of Cook Inlet, located near Anchorage, Alaska. Results indicate that fin fish and shellfish caught in Cook Inlet were cleaner than any the EPA had ever tested. In addition, plentiful Alaska Salmon, one of the richest natural sources of omega 3 fatty acid available, are not among the publicized 揺ndangered?varieties of salmon.

Although light meat fish such as perch, flounder, and whiting have only about 0.5 grams of omega 3 fatty acid per 4 ounce serving, fish varieties with dark meat such as salmon, mackerel, sardines, and bluefish contain roughly three times the amount of protective stroke reducing omega 3 fatty acid. Fresh tuna, striped bass, and rainbow smelt are also rich sources. So if you're going to limit fish intake, a dark meat fish is your best choice.

Whether for purposes of hobby or health, fishing is relaxing and something the whole family can enjoy together. This fun 搒port?has the potential to enhance your health and your marriage.

So, go ahead! Get a fishing license, grab a pole, and hit the shoreline. Eat 搕he fruits of your labor?five times a week to reduce stroke risk by as much as 52 percent. Then brag about the 揵ig one?that got away!

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Study Says Eating Fish Leads To Better Health

Eating more fish is good for your health. That's the finding of research conducted by the Harvard Center for Risk Analysis (HCRA) at the Harvard School of Public Health.

The study, "A Quantitative Analysis of the Risks and Benefits Associated with Changes in Fish Consumption," analyzed the potential impact of consumer reactions to federal advisories that warn about the effects of mercury exposure from fish. Advisories could be misinterpreted and keep people from eating fish and seafood.

On average, Americans consume less than half the weekly intake of fish recommended by the federal government, in part due to fears of mercury exposure. However, the immense health benefits of fish and seafood far outweigh the minute risk of mercury contamination from commonly consumed fish.

"Fish are an excellent source of omega-3 fatty acids, which may protect against coronary heart disease and stroke, and are thought to aid in the neurological development of unborn babies," said Joshua Cohen, lead author and senior research associate at HCRA. "If that information gets lost in how the public perceives this issue, then people may inappropriately curtail fish consumption and increase their risk for adverse health outcomes."

Since the body cannot manufacture omega-3 fatty acids, people rely on fish to provide this essential compound.

Eating less fish was also linked to a significant increase in the risk of heart disease and stroke.

The study concluded that pregnant women, who are at far greater risk for mercury exposure, could increase the cognitive development benefits for their unborn child by eating the recommended servings of fish per week and choosing from a variety of fish and seafood low in mercury. The benefit from fish consumption during pregnancy could amount to an increase in IQ level for the newborn.

"There is no debate within the scientific community that the fatty acids in fish are essential for human health. Study after study demonstrates that from birth to old age, omega-3 fatty acids confer important health benefits, from optimal brain function and the reduced risk of heart attack and stroke to improved eye health," said Joyce Nettleton, D.Sc., R.D., author of "Omega-3 Fatty Acids and Health." "Fish is a healthful food for people of all ages."

Clear messages resulting from studies such as this encourage people to continue to enjoy fish and seafood as part of a healthy diet.

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If Sugar is bad for you, Are Sugar Substitutes Better Instead?

Everyone knows that sugar is not a good part of a healthy diet and so many people are turning to sugar substitutes in order to get their sweet tooth fulfilled, but, are these substitutes in reality better than sugar or are there more things hidden under the surface of these 揾ealthier?alternatives than meets the eye?
Let抯 take a closer look at some of these substitutes and see which ones are better and which ones may be better to avoid.

SUCRALOSE, sold under the name splenda, is useful as a one to one substitute for sugar. Sucralose is made from sugar and is used to make splenda which tastes like sugar. Sucralose has no calories but does not measure, look or act like sugar. Sucralose is 600xs sweeter than sugar so much less is needed for the same sweetness. Sucralose is bulked up with maltodextrin, a carbohydrate derived from corn, giving it some calories and making it look and act like sugar. This combination makes splenda. Splenda has 1/8 to 1/4 the calories of sugar. We are told that all the sucralose consumed will be excreted unused but despite the manufactures claims, sucralose is absorbed and metabolized by the body. The FDA抯 揻inal rule?report says that 11% to 27% of sucralose is absorbed in humans and the Japanese food sanitation council says as much as 40% is absorbed.

SUCROSE is made from sugar beets or sugar cane. Not only does sucrose taste good, but it also gives you quick energy as well. However, the downside to this quick energy burst is that when it抯 gone, your body wants another dose of sugar to keep the energy going. Taking in too much sucrose leads to excessive insulin responses, which causes the excess carbohydrates to be stored in your fat cells. Because sucrose is a high-glycemic (rapid release) sugar, you should substitute other sweeteners. Here are some other forms of sucrose to avoid when looking at labels: raw sugar, brown sugar, invert sugar, turbinado, confectioner抯 sugar, cane sugar, crystallized cane juice.

ASPARTAME is about 200xs sweeter than sugar and there is a lot of concern over the safety of this sweetener. It is made from two amino acids, aspartic acid and phenylalanine. Aspartame is marketed under the names NutraSweet and equal and is found in a wide variety of prepared products. This sweetener is not useful for cooking or adding to hot beverages.

MALTITOL, like all sugar alcohols does not promote tooth decay and has a taste and sweetness like sugar. It does not raise blood sugar levels or insulin levels and is useful for diabetics. Like all sugar alcohols, maltitol can have a laxative effect in some people.

SACCHARINE has been around for almost 100 years and is 200xs sweeter than sugar. It is produced from a substance found in grapes. The human body cannot break it down, so it does not produce an insulin response. It is most commonly found in soft drinks and sweeteners like sweet n low.

SORBITOL is a sugar alcohol which is found in numerous products, especially those that need to become dry or hardened like candies or confectionaries. Sorbitol is often used in reduced calorie or light products.

HIGH FRUCTOSE CORN SYRUP is made from corn starch and has a high glycemic value which means it will cause a large insulin response. There is some controversy over the safety of using large amounts of this sweetener over time. High fructose corn syrup is found in numerous products and is not the same as a product that contains fructose.

FRUCTOSE, also known as fruit sugar, is sweeter than table sugar and only 1/3 is needed as a sugar substitute. Fructose is low on the glycemic index (slow release sugar) and so it helps control insulin responses, keeping them low, which means it is good for diabetics.

DEXTROSE OR GLUCOSE, has a higher glycemic value than table sugar and on most glycemic indexes, glucose is used to compare the value of other 揻oods?as glucose (which is actual blood sugar) has a faster release into your system than most any other sugar or food item which will result in a very sharp rise in your insulin levels. Diabetics should not use this sweetener. On labels it can also be called corn sugar.

LACTOSE, also known as milk sugar is about half way between sucrose and fructose on the glycemic index. It is made from whey and skim milk and is used largely by the pharmaceutical industry.

HONEY, is an invert sugar formed by an enzyme from nectar. It is a combination of fructose, sucrose, glucose and maltose and is a high glycemic sweetener so it should be avoided by diabetics who need to control insulin. Unlike popular belief抯, honey only contains trace amounts of vitamins and minerals.

As you can see, some sugars and substitutes can be fine to use in place of table sugar but certainly NOT all of them. For diabetics or people trying to control their insulin for fat loss, careful consideration must be taken when using sweeteners or sweetened products. As for the rest of us, well, still we need to be aware of what kind of sweeteners we consume as you cannot always rely on claims made by manufactures of some sweeteners or products which contain sweeteners regarding there safety or health benefits.

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