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3 Diets That Are Healthier Than Paleo

3 Diets That Are Healthier Than Paleo
Many health-conscious Americans have taken a historically-oriented step back in dietary terms in an endeavor to incorporate a less-processed, healthier approach to food in their lives. This way of eating, known as going paleo, is something that
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Eating paleo: the science behind the diet and lifestyle
It's been called the caveman diet, but does it really replicate what people ate in the Paleolithic era? The Paleo diet has gained popularity in recent years for its focus on fresh, high-quality, unprocessed foods and its avoidance of grains, starches
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Women Lose More Than 100 Pounds Each After Years of Struggles With Weight

Women Lose More Than 100 Pounds Each After Years of Struggles With Weight
Menas, 35, lost 112 pounds in about three years. The women are now sharing the story of their struggles and triumphs inside People magazine&39;s latest 100-Pound Weight Loss special edition. In an interview with “Good Morning America,” Clarke talked about …
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Why exercise is important— even if you don&39;t need to lose weight
“Recent articles that say exercise is &39;not worthwhile&39; in regards to weight loss promote a dangerous misconception,” says Dr. Guy Mayeda, a cardiologist at Good Samaritan Hospital in Los Angeles. A June editorial in the British Journal of Sports
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Diet More Important Than Exercise When Trying To Lose Weight
If you&39;re looking to lose weight it might be time to put away your running shoes, skip the gym and get off your bike! More and more research is showing exercise might not have much to do with losing weight. Jay Berkenbilt says he used to hit the gym
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Runners On LowCarb Diets Burn 50% More Fat Than Those Who 'Carb up'

Runners On LowCarb Diets Burn 50% More Fat Than Those Who 'Carb up'
The debate has been raging for years over an important nutritional issue. Should runners carb up before a run, eat nothing at all or eat protein? New research has shown that a lowcarb diet, which is typically higher in protein and fat, may give
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Endurance Runners on LowCarb Diet Burn Fat
SAN DIEGO — Endurance runners adapted to a lowcarbohydrate diet can burn up to 1.54 g of fat per minute, which is at least 50% more than the highest previous estimate, researchers report. A new study provides evidence that endurance athletes can …
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Cheap oil has hurt more than helped

Cheap oil has hurt more than helped
The economy is thought to have shrunk in the January-March quarter and might barely grow for the first half of 2015 — thanks in part to sharp cuts in energy drilling. And despite their savings at the gas … It's like a tax cut that boosts their
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Top EnergyBoosting Vegan Bites to Power You Through the Week! (Recipes)
The key to choosing healthy snacks that also satisfy those cravings is to choose foods that boost your energy and contain naturally sweet ingredients and healthy fats, along with a bit of protein too (for the muscle and the blood sugar, of course
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Stonewall Kitchen Launches More Than 60 New Products for January 2014

York, Maine (PRWEB) January 17, 2014

Award-winning specialty food manufacturer, Stonewall Kitchen announces the launch of more than 60 new products, including a new line of premium organic pastas and a variety of Truffle products.

?This is an exciting launch for us as we expanded our product offering by adding a new line of organic pastas,? said Natalie King, Executive Vice President. Made in Italy, these artisanal organic pastas are made using a select variety of durum wheat. They are simply delicious when paired with our pasta sauces, like Truffle Marinara Sauce! Speaking of Truffle, this is the main flavor we featured across a variety of categories. Rare and unique, Truffle mushrooms add a distinct, intense earthy flavor to dishes. We added this wonderful flavor to a new aioli, ketchup, marinara sauce, oil and a spread.?

Pasta Line Includes: Fusilloni, Penne Lisce, Sedani, Spaghetti, Spaghettoni

Truffle Products: Truffle Aioli, Truffle Ketchup, Truffle Marinara Sauce, Truffle Spread, White Truffle Oil

Additional Products for January 2014 include:

Pasta Sauces: Fra Diavolo, Puttanesca

Simmering Sauces: Butter Chicken, Tikka Masala

Grille Sauces: Classic Stir Fry, Harissa, Jamaican Jerk

Dipping Oils & Vinegar: Maine Sea Salt & Black Pepper, Maple Balsamic Vinegar

Aioli: Honey Mustard, Sriracha

Condiments: Barbecue Ketchup and Sweet Dill Relish

Dessert Sauces: Bourbon Pecan Caramel, Sea Salt Caramel

Baking Mixes: Chocolate Chip Cupcake Mix, Lemon Pound Cake, Oatmeal Coconut Chocolate Chip Cookie Mix

Other introductions: Cheese Bites: Cheddar Asiago, Romano Herb, Rosemary Cheddar; Classic Italian Grab &Go; Gluten Free Cornbread Mix; Island Punch Mixer; Mussel Seasoning; Roasted Garlic Mushroom Risotto; Sea Salt Flatbread Crisps; Yellow Tortilla Chips, Wild Maine Blueberry Travel Case Gifts (12.5 oz. and 3.75 oz.).

Fine Home Keeping: Unscented, and seasonal White Lilac. Each Fine Home Keeping Scent includes: Caddy (1 Dish Soap and 1 Hand Soap), Dish Soap, Hand Lotion and Hand Soap. Seasonal White Lilac also includes a Soy Candle. Also, two new products to seasonal Coastal Breeze: Travel Set (1 Antibacterial Hand Gel & 1 Mini Hand Lotion) and Room Deodorizer.

Seasonal Gifts and Accessories: Lemon Batter Bowl; Stainless Steel Colander and 13 tea towels.

To view these products and download the Stonewall Kitchen Press Kit, please visit: http://www.stonewallkitchen.com/newsandawards.html.

About Stonewall Kitchen

Headquartered in York, Maine, the nationally recognized manufacturing, retail and wholesale distribution company has been owned and operated by founders Jonathan King and Jim Stott since 1991. As one of the most awarded companies in the industry, Stonewall Kitchen is known for its innovative product development, beautiful packaging, extraordinary retail spaces and exceptional customer service. For more information on Stonewall Kitchen, please visit http://www.stonewallkitchen.com.







More Gluten Free Cornbread Press Releases

Organically Grown Foods May Offer Greater Health and Safety than Foods Conventionally Grown

Kansas City, MO (PRWEB) September 30, 2014

Scientists have long recognized the dangers of cadmium (Cd) exposure to the human body. This heavy metal is emerging as a major cause of vascular disorders, common cancers, osteoporosis, and kidney disease, and can also cause damage to the body?s reproductive and neurological systems. While tobacco smoke can be a significant source of exposure for smokers, the primary source of cadmium exposure for nonsmokers is through consumption of contaminated plant-based foods.

A survey of all previous pertinent research (meta-analysis), appearing recently in the British Journal of Nutrition, concluded that organically grown foods are on average 48 percent lower in Cd than conventionally grown foods. Now, in an invited commentary appearing in the same journal, Saint Luke?s Mid America Heart Institute cardiovascular research scientist James J. DiNicolantonio, Pharm.D., and Mark F. McCarty, B.A., place this finding in the context of the growing epidemiology linking Cd exposure to adverse health outcomes, and conclude that consistent consumption of organic foods over a lifetime could be expected to favorably influence health and mortality risk.

?For years, nutritionists and consumers have struggled with the question, ?is organic really better??? said Dr. DiNicolantonio. ?What analysis of this research reveals is that, due to the serious health impacts of cadmium exposure and the markedly lower levels of Cd in organically grown foods, the long-term consumption of such foods is likely to be notably protective with respect to a wide range of common pathologies.?

Citing previous studies, DiNicolantonio and McCarty suggest that Cd contamination of chemical fertilizers may be primarily responsible for the higher Cd content of conventionally grown foods.

Dietary Cd is found primarily in grains, green vegetables, root vegetables, tubers, organ meat, and shellfish; hence, in nonsmokers, most Cd exposure derives from plant foods usually thought to be healthful. Although tiny amounts of Cd are excreted in the urine, the human body has no physiological mechanism for regulating its Cd levels, so levels tend to accumulate over time, with a half-life of 10-30 years. Clinically available chelation therapies are not helpful for coping with chronic Cd exposure, as most Cd accumulates in the interior of cells where chelating drugs cannot reach. Fortunately, research has shown that dietary zinc functions to counteract Cd toxicity. Cd is an important inducer of oxidative stress, and rodent studies suggest that the antioxidant activity of spirulina may also lessen the adverse health impact of Cd already in the body.

Nonsmokers who consistently choose organic foods throughout life, as compared to nonsmokers who rely on conventional agriculture, could be expected to experience about half the Cd exposure. By surveying recent epidemiological findings correlating body Cd levels with mortality risk, DiNicolantonio and McCarty estimate that consistent use of organic foods could result in a 20 percent reduction in total mortality.

?Choosing organic foods, avoiding tobacco smoke, and preventing or correcting iron deficiency, are three smart strategies for keeping your body burden of Cd relatively low,? DiNicolantonio notes. ?Iron deficiency increases the intestines? absorption of dietary Cd, and this probably explains why women tend to have higher body levels of Cd than men.?

The recent meta-analysis of organic foods also found that such foods tend to be about 30 percent higher in antioxidant phytochemicals, likely because many of these phytochemicals function to protect plants from pests; crops treated with pesticides may have less need for this protection. DiNicolantonio and McCarty point to research suggesting that higher dietary intake of polyphenolic antioxidants such as flavonoids may provide some protection to the vascular system.

The original paper and corresponding commentary may be found at : http://journals.cambridge.org/bjn/organic and http://journals.cambridge.org/bjn/organicSep14.

About Saint Luke?s Mid America Heart Institute

Saint Luke?s Mid America Heart Institute, a member of Saint Luke?s Health System and a teaching affiliate of the University of Missouri-Kansas City, is one of the preeminent cardiovascular programs in the country. Its legacy of innovation began more than 25 years ago when it opened as the nation?s first heart hospital. Since then, the Heart Institute has earned a world-wide reputation for excellence in the treatment of heart disease, including interventional cardiology, cardiovascular surgery, imaging, heart failure, transplant, heart disease prevention, women?s heart disease, electrophysiology, outcomes research, and health economics. With more than 50 full-time board-certified cardiovascular specialists on staff, the Heart Institute offers one of the largest heart failure/heart transplant programs in the country, has the largest experience with transcatheter aortic valve replacement in the Midwest, and is a global teaching site for the newest approaches to opening challenging blocked arteries using minimally invasive techniques.







Why you are failing at your diet – Graphic Example – You are eating more than you think

http://www.talltrainer.com http://www.healthclubwithoutwalls.com — Blog Bo Krop takes us through one of the most common diet errors. He shows us two differ…
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Following a 1500-calorie diet works for most people if you’re trying to lose weight. Here’s a 1500-calorie diet plan: for breakfast, eat 300 to 350 calorie…
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More Americans Choosing Foods, Beverages Based on HealthfulnessSurvey Also Shows Fewer Than 1 in 4 Having ?Emotional? Conversations About Food

Washington, DC (PRWEB) May 15, 2014

The number of American consumers who consider healthfulness when purchasing their food and beverages has shown a significant uptick in the past two years. That is among the findings of the IFIC Foundation?s 2014 Food and Health Survey.

Given the perceived volume and intensity of conversations and debates about food, the Foundation also asked whether consumers had had an ?emotional conversation? about food in the preceding six months. Fewer than one in four respondents (23 percent) said that they had.

Healthfulness

American consumers? perceptions and behaviors regarding the healthfulness of their diets and level of physical activity are among the survey?s most encouraging findings. While taste and price consistently have been the top two factors that impact consumers? food and beverage purchases (90 percent and 73 percent respectively), healthfulness in 2014 almost entirely closed the gap with price, rising from 61 percent of consumers in 2012 to 71 percent this year, a 10 percentage-point increase.

Beneath the surface, certain subpopulations saw greater relative increases than others. Consumers aged 18-34, who cite healthfulness as a driver of food and beverage purchases, increased from 55 percent in 2013 to 66 percent in 2014, significantly narrowing the gap with other age groups.

The nine-point increase among men from 56 percent last year to 65 percent this year was a significant gain, as was the increase among those who are not college graduates, 67 percent of whom reported that their purchasing decisions were impacted by healthfulness, up from 61 percent in 2013.

As in previous years, consumers report other areas where they are trying to improve the healthfulness of their diets. More than four out of five (83 percent) report that they?ve tried to eat more fruits and vegetables either within the past year or for more than a year. Seventy-nine percent say they have cut calories by drinking water or low- and no-calorie beverages. Seventy-two percent are eating more whole grains. In addition, four in five report that they are trying either to lose weight (54 percent) or maintain their weight (25 percent).

Topping the list of what respondents believe to be the most effective weight-management strategy is tracking and increasing the amount of time of physical activity at 27 percent, followed closely by eating smaller portions at 26 percent, and eating smaller and more frequent meals or snacks at 23 percent.

Consumers also evaluated which sources they trusted most for information about nutrition, physical activity, and weight loss. Health professionals were far and away the top choice (50 percent, 53 percent, and 59 percent respectively). Health-focused websites follow behind (15 percent, 17 percent, and 14 percent), and scientific journals (11 percent, 11 percent, and 9 percent). No other source rated in double digits. Social media, news media, and TV personalities were in the low single-digits across all three information categories.

When consumers rated their priorities in life, the importance of a healthful diet often ranked either the same as or more important than other major priorities. The percentage of consumers who said the following priorities were ?about the same as? or ?less important than? than a healthful diet: spending time with loved ones (48 percent), minimizing stress (58 percent), having a healthy financial situation (62 percent), getting enough exercise (67 percent), feeling fulfilled in their jobs (73 percent), and having an active social life (82 percent).

?While people?s attitudes about healthfulness in their food and beverage purchases and consumption alone don?t necessarily mean we are a healthier country today than we were a year or two ago, it could signal that we are moving in the right direction,? said Marianne Smith Edge, MS, RD, LD, FADA, senior vice president for nutrition and food safety at the International Food Information Council Foundation. ?If perceptions translate into actions, the impact on the health and wellness of our nation could be significant and long-lasting.?

Emotional Conversations

The 2014 Food and Health Survey attempted to gauge the level of emotions in conversations around food.

Public dialogue reviews conducted by the IFIC Foundation (independent of the Food and Health Survey) suggest growing intensity both online and in traditional media in conversations about food and the food production system, particularly among those with negative perceptions.

However, given that only 23 percent of respondents report having had an ?emotional conversation? about food in the past six months, it could suggest that those who are dominating the discussions and perpetuating negativity about food are a distinct minority. Half of respondents (50 percent) report having conversations about food that are not emotional.

?While it is a classic example of the most sensational and entertaining reports getting attention, our data show the vast majority of consumers are not swayed by the rhetoric,? said David B. Schmidt, president and CEO of the IFIC Foundation. ?Most consumers are making health a conscious decision and trust those experts and organizations with the most authoritative training and expertise.?

Additional findings from the IFIC Foundation?s 2014 Food and Health Survey:

Confidence in food safety: While a solid majority remain confident in the safety of the U.S. food supply, there nevertheless has been a steady erosion since 2012. This year, 66 percent of consumers are at least somewhat confident in the food supply, while 30 percent are not too confident or not at all confident. In 2012, the former figure stood at 78 percent, while the latter stood at 18 percent, an overall negative swing of 24 points over three years.

When it comes to information about food safety, food ingredients, and the way foods and beverages are farmed and produced, government agencies are consumers? go-to source, chosen as most trusted by 39 percent, 26 percent, and 28 percent respectively. Social media and TV personalities were considered the most-trusted resource for all three information categories by only 2 percent or fewer consumers. The news media rated 5 percent, 3 percent, and 12 percent respectively.

Planning what we eat: When it comes to what consumers use on a regular basis to help plan what they eat, shopping lists ranked the highest at 59 percent, followed by coupons (53 percent), in-store discounts (49 percent), recipes (45 percent) and meal plans (24 percent).

Checking the label: Between 2013 and 2014, there were decreases?some of them substantial?in the categories of information consumers say they look for on the label of a food or beverage. ?Expiration date? still leads the list at 66 percent, returning to traditional levels after a spike last year to 82 percent. The percentage of consumers who check the Nutrition Facts Panel was relatively unchanged this year at 65 percent, along with the ingredients list at 52 percent and calorie/nutrition information at 42 percent.

Significant decreases in label-reading behavior were found with serving sizes and amount per container (44 percent in 2014 vs. 55 percent in 2013), brand name (35 percent in 2014 vs. 53 percent in 2013), cooking instructions (32 percent vs. 45 percent), and statements about nutrition benefits (30 percent vs. 43 percent).

Consumption of nutrients and food components: The survey also revealed what nutrients or food components consumers are trying to limit or increase consumption of. The components and the number of respondents who are trying to get a certain amount or as much as possible of them are: fiber (53 percent), whole grains (53 percent), protein (50 percent), calcium (36 percent), omega-3 fats (21 percent), potassium (19 percent), and probiotics (18 percent).

In terms of those nutrients or components consumers are trying to limit or avoid entirely: sodium/salt (53 percent), sugars in general (50 percent), calories (48 percent), fats/oils (29 percent), caffeine (31 percent), and mono/polyunsaturated fats (26 percent).

Dining out: About half of all consumers (51 percent) use nutrition information such as calorie counts when eating out at restaurants, while 23 percent have noticed such information but don?t pay attention to it, and 26 percent haven?t noticed such information at all.

Sugars in our diets: While still a majority, significant declines were seen among respondents who believe moderate amounts of sugar can be part of an overall healthful diet (74 percent in 2014 vs. 84 percent in 2013) and those who believe people with diabetes can include some foods with sugar as part of their total diet (54 percent in 2014 vs. 71 percent in 2013). Half of consumers (51 percent) report that they are getting ?pretty close to? or less than what they believe is the appropriate amount of sugars in their diets.

Caffeine: Three out of five consumers (60 percent) agree at least somewhat that they know the amount of caffeine in the foods and beverages they consume. On the other hand, when asked if they believe an 8-ounce cup of home-brewed coffee has roughly the same amount of caffeine as an 8-ounce energy drink, only 18 percent correctly answered ?true,? while 45 percent answered ?false.?

Sustainability: Over the past year, 62 percent of respondents say they have given at least a little thought to the environmental sustainability of their foods and beverages, with 35 percent giving it no thought. That?s down slightly from both 2012 and 2013 when 66 percent gave sustainability at least a little thought and 30 percent gave it no thought.

?Natural,? ?organic,? and ?local?: More than a third of consumers report regularly buying food that is labeled as ?natural? (37 percent) or ?local? (35 percent), with 32 percent who regularly buy products advertised as ?organic.?

The 2014 Food and Health Survey was fielded by Greenwald & Associates of Washington, D.C., between March 26 and April 7, 2014, and involved 1,005 Americans aged 18 to 80. Results were weighted to match the U.S. Census based on age, education, gender, race/ethnicity, and region to be nationally reflective.

Media or assets including the full survey, and executive summary, a PDF of this news release, infographics, a ?Person on the Mall? video, and more can be found at http://www.foodinsight.org/foodandhealth2014.aspx. For more information, contact the Foundation media team at 202-296-6540, Raymond(at)ific(dot)org or Matthews(at)ific(dot)org.

The International Food Information Council Foundation is dedicated to the mission of effectively communicating science-based information on health, nutrition and food safety for the public good. The IFIC Foundation is supported primarily by the broad-based food, beverage and agricultural industries. Visit http://www.foodinsight.org.