Nutrition Myths: 5 Food Rules to Break

 Don’t let your diet–or stomach–be held captive by these nutrition myths…

It goes like this: A client looking to lead a healthier life hires me, a nutritionist, to help him improve his diet. I analyze what he’s been eating, factor in his food preferences, and together we create an eating plan that fits his lifestyle and goals. Soon after, he’s noticeably leaner and more energetic–a happy customer.

That’s when the trouble starts. After a coworker asks him for the details of his diet, my client suddenly finds himself in a heated interrogation. Doesn’t your nutritionist know red meat causes cancer? And that potatoes cause diabetes? Shouldn’t he tell you to eat less salt, to prevent high blood pressure?

The upshot: Myths just made my job a lot harder. That’s because nutrition misinformation fools men into being confused and frustrated in their quest to eat healthily, even if they’re already achieving great results. Thankfully, you’re about to be enlightened by science. Here are five food fallacies you can forget about for good.

Myth 1: “High protein intake is harmful to your kidneys.”

The origin: Back in 1983, researchers first discovered that eating more protein increases your “glomerular filtration rate,” or GFR. Think of GFR as the amount of blood your kidneys are filtering per minute. From this finding, many scientists made the leap that a higher GFR places your kidneys under greater stress.

What science really shows: Nearly 2 decades ago, Dutch researchers found that while a protein-rich meal did boost GFR, it didn’t have an adverse effect on overall kidney function. In fact, there’s zero published research showing that downing hefty amounts of protein–specifically, up to 1.27 grams per pound of body weight a day–damages healthy kidneys.

The bottom line: As a rule of thumb, shoot to eat your target body weight in grams of protein daily. For example, if you’re a chubby 200 pounds and want to be a lean 180, then have 180 grams of protein a day. Likewise if you’re a skinny 150 pounds but want to be a muscular 180.

Myth 2: “Sweet potatoes are better for you than white potatoes.”

The origin: Because most Americans eat the highly processed version of the white potato–for instance, french fries and potato chips–consumption of this root vegetable has been linked to obesity and an increased diabetes risk. Meanwhile, sweet potatoes, which are typically eaten whole, have been celebrated for being rich in nutrients and also having a lower glycemic index than their white brethren.

What science really shows: White potatoes and sweet potatoes have complementary nutritional differences; one isn’t necessarily better than the other. For instance, sweet potatoes have more fiber and vitamin A, but white potatoes are higher in essential minerals, such as iron, magnesium, and potassium. As for the glycemic index, sweet potatoes are lower on the scale, but baked white potatoes typically aren’t eaten without cheese, sour cream, or butter. These toppings all contain fat, which lowers the glycemic index of a meal.

The bottom line: The form in which you consume a potato–for instance, a whole baked potato versus a processed potato that’s used to make chips–is more important than the type of spud.

Myth 3: “Red meat causes cancer.”

The origin: In a 1986 study, Japanese researchers discovered cancer developing in rats that were fed “heterocyclic amines,” compounds that are generated from overcooking meat under high heat. And since then, some studies of large populations have suggested a potential link between meat and cancer.

What science really shows: No study has ever found a direct cause-and-effect relationship between red-meat consumption and cancer. As for the population studies, they’re far from conclusive. That’s because they rely on broad surveys of people’s eating habits and health afflictions, and those numbers are simply crunched to find trends, not causes.

The bottom line: Don’t stop grilling. Meat lovers who are worried about the supposed risks of grilled meat don’t need to avoid burgers and steak; rather, they should just trim off the burned or overcooked sections of the meat before eating.

Myth 4: “High-fructose corn syrup (HFCS) is more fattening than regular sugar is.”

The origin: In a 1968 study, rats that were fed large amounts of fructose developed high levels of fat in their bloodstreams. Then, in 2002, University of California at Davis researchers published a well-publicized paper noting that Americans’ increasing consumption of fructose, including that in HFCS, paralleled our skyrocketing rates of obesity.

What science really shows: Both HFCS and sucrose–better known as table sugar–contain similar amounts of fructose. For instance, the two most commonly used types of HFCS are HFCS-42 and HFCS-55, which are 42 and 55 percent fructose, respectively. Sucrose is almost chemically identical, containing 50 percent fructose. This is why the University of California at Davis scientists determined fructose intakes from both HFCS and sucrose. The truth is, there’s no evidence to show any differences in these two types of sugar. Both will cause weight gain when consumed in excess.

The bottom line: HFCS and regular sugar are empty-calorie carbohydrates that should be consumed in limited amounts. How? By keeping soft drinks, sweetened fruit juices, and prepackaged desserts to a minimum.

Myth 5: “Salt causes high blood pressure and should be avoided.”

The origin: In the 1940s, a Duke University researcher named Walter Kempner, M.D., became famous for using salt restriction to treat people with high blood pressure. Later, studies confirmed that reducing salt could help reduce hypertension.

What science really shows: Large-scale scientific reviews have determined there’s no reason for people with normal blood pressure to restrict their sodium intake. Now, if you already have high blood pressure, you may be “salt sensitive.” As a result, reducing the amount of salt you eat could be helpful.

However, it’s been known for the past 20 years that people with high blood pressure who don’t want to lower their salt intake can simply consume more potassium-containing foods. Why? Because it’s really the balance of the two minerals that matters. In fact, Dutch researchers determined that a low potassium intake has the same impact on your blood pressure as high salt consumption does. And it turns out, the average guy consumes 3,100 milligrams (mg) of potassium a day–1,600 mg less than recommended.

The bottom line: Strive for a potassium-rich diet, which you can achieve by eating a wide variety of fruits, vegetables, and legumes. For instance, spinach, broccoli, bananas, white potatoes, and most types of beans each contain more than 400 mg potassium per serving.

In Defense of Butter

Sure, butter is rich in fat–especially the saturated kind. But most of this fat is composed of palmitic and stearic acids. Research shows these saturated fatty acids either have no effect on your cholesterol or actually improve it. Not enough to convince you that butter–in moderation, of course–isn’t a dietary demon? Keep reading.

One pat of butter contains just 36 calories, and the fat it provides helps you feel full longer.

Butter is one of the top sources of conjugated linoleic acid (CLA), a natural fat that’s been shown to fight cancer.

Studies show the fat in butter improves your body’s ability to absorb vitamins A, E, D, and K. So a pat of butter on your vegetables actually makes them healthier (and tastier).

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An Apple A DayNew Evidence For An Apple A Day

 The old adage promoting an apple a day for better health just got a boost from science. A large Dutch study has found that eating apples and pears is associated with a lower risk of stroke.

The findings counter the widespread belief that the most healthful fruits and vegetables are those that come in deep, rich colors inside and out. The dark green of spinach and deep red of raspberries are produced by phytochemicals that are associated with better heart health and lower rates of cancer, prompting the common advice to “eat your colors.” Apples and pears, although red, light green or yellow on the outside, are typically considered “white” fruits because the inside of the fruit, which represents the largest edible portion, is white.

Researchers in the Netherlands decided to track fruit and vegetable intake based on the color of the largest edible portion of the food. The categories were green (broccoli, kale, spinach and lettuce), orange/yellow (oranges, carrots and peaches), red/purple (cherries, grapes, beets and tomatoes) and white (apples, pears, bananas and cauliflower).

The investigators analyzed data collected from 20,069 men and women who took part in the Dutch Morgen study, which stands for Monitoring Project on Risk Factors and Chronic Diseases. All the participants, ages 20 to 65, were healthy and free of cardiovascular disease at the start. The study subjects filled out food questionnaires detailing their eating habits.

During the next 10 years, the investigators documented 233 strokes among the study participants. There was no relationship between stroke risk and consumption of any of the brightly colored fruits and vegetables. However, people who consumed at least 171 grams of white produce daily — equal to about one medium to large apple — had a 52 percent lower risk of stroke than those who ate less than 78 grams of white fruit a day. On average, every 25 grams of white fruit eaten daily was associated with a 9 percent lower risk for stroke.

The findings were published on Thursday in Stroke: Journal of the American Heart Association.

Although the white category contained a number of foods, the investigators found that apples, pears and applesauce were the most common foods eaten in that category. When analyzed separately, apples and pears accounted for a 7 percent decline in stroke risk for every 25 grams eaten each day.

The strength of the research is that it analyzed a large, population-based study group. The downside is that eating habits were based on people’s own recollections of fruit and vegetable consumption, so the data may not be reliable. For instance, vegetables like onions or peppers that are often chopped and mixed in with foods are not as easy to remember when a person is filling out a dietary questionnaire, so it may be that those foods are underrepresented compared with apples, which are relatively easy to remember eating.

Why apples and pears might reduce stroke risk isn’t known, though both fruits are rich sources of dietary fiber, which is associated with lowering blood pressure. Both fruits also contain a number of nutrients and phytochemicals, including the flavonol quercetin, which may have anti-inflammatory properties.

The investigators noted that the findings should be replicated in other large studies before specific recommendations are made about consumption of white fruits.

“Previous prospective cohort studies found that high fruit and vegetable consumption lowers the risk of stroke,” Linda Oude Griep of the division of human nutrition at Wageningen University said in an e-mail. “This is the first study on color groups of fruits and vegetables and stroke, so yes, these results were surprising. However, these findings need to be confirmed in more prospective cohort studies before definite conclusions can be made.”

The study was financed by several Dutch and European public health agencies, although a portion of the cost was paid by an unrestricted grant from the Dutch Product Board for Horticulture, which promotes agricultural interests in the region

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potatoesPotatoes Are The Largest And Most Affordable Source Of Potassium Of Any Vegetable Or Fruit

 Potato consumption leads to higher overall diet quality…

A frequently expressed concern in the ongoing public health debate is that fresh fruits and vegetables, particularly those that are nutrient dense, are not affordable to the average consumer. Research presented today at the American Dietetic Association’s (ADA) Food and Nutrition Conference and Expo (FNCE) demonstrates that potatoes are one of the best nutritional values in the produce department, providing significantly better nutritional value per dollar than most other raw vegetables. Per serving, white potatoes were the largest and most affordable source of potassium of any vegetable or fruit.

Dr. Adam Drewnowski and colleagues from the University of Washington merged nutrient composition data from the USDA Food and Nutrition Database for Dietary Studies (FNDDS 2.0) with the USDA Center for Nutrition Policy and Promotion (CNPP) national food prices database. Frequency of consumption data was obtained from the National Health and Nutrition Examination Survey (NHANES 2003-4). The Affordable Nutrition Index (ANI) was the metric used to assess nutritional value per dollar for potatoes and for other vegetables.

Potatoes were the lowest cost source of dietary potassium, a nutrient identified by the 2010 Dietary Guidelines as lacking in the American diet. The high cost of meeting federal dietary guidelines for potassium, 4,700 mg per person per day, presents a challenge for consumers and health professionals, alike. However, the cost of potassium-rich white potatoes was half that of most other vegetables.

“Potatoes deserve credit for contributing to higher diet quality and increasing vegetable consumption,” said lead researcher Adam Drewnowski, PhD. “Potatoes also play an important role in providing affordable nutrition to Americans. You CAN afford to meet key dietary guidelines IF you include potatoes in your diet.”

Further analyses of NHANES dietary intake showed that putting potatoes on the plate did improve overall diet quality. Individuals who consumed potatoes (baked, boiled and roasted) had higher intakes of potassium and vitamin C and consumed more total vegetables in a day compared to those who did not consume potatoes.

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Foods that Promote Hair GrowthFoods That Promote Hair Growth In Men

 A healthy diet is not only good for your health, but also helps to grow your hair. Hair is made of keratin, which is a type of protein that needs to be in sufficient levels for proper grow hair.

Hair loss affects both men and women and there are many factors that cause hair loss such as genetics, hypothyroid, insufficient scalp circulation, hormonal changes and vitamin inadequacies, aging, diabetes, and chemotherapy.

Improper hair care can also cause of hair loss. There are plenty of foods that promote hair growth. By consuming a healthy balanced diet containing lot of proteins, vitamins, essential fats and oils, fruits and vegetables help to increase hair growth and repair your damaged hair.

Here are some foods that promote hair growth:

Protein:

Protein is an important part of the human diet and can help to boost your body’s energy. Protein also improves the formation of blood cells that carry oxygen and nutrients to the hair follicles.

So include high-protein food in your daily diet such as salmon, chicken, eggs, lean meat, liver, tofu, cottage cheese, yogurt, beans, spinach, lamb, collard greens and other many legumes like kidney beans, lentils and split peas. These foods will help to promote healthy keratin productions that are building blocks of hair.

Vitamin B:Vitamin B plays an important role in preventing hair-loss. Many nutritionists suggest biotin supplements for hair growth.

Instead of taking a vitamin capsule, you can get vitamin B from the foods such as oats, soybeans, green peas, brown rice, walnuts, bananas, potatoes, whole gram, avocado, tuna, garlic and sunflower seeds, which help to keep the roots of the hair strong and healthy. These are the most important foods that promote hair growth.

Iron:One harmful effect of iron deficiency to the body is hair-loss. It is very important to consume adequate levels of iron that helps to promote re-growth after hair-loss. You can found an iron-rich diet in liver, dark green, leafy vegetables, red meat, egg yolk and dry fruits like raisins.

Fatty acids:Essential fatty acids are important for your overall health, but they also keep the hair hydrated and help to maintain its natural shine. They are found in walnuts, fish, nuts, olive oil, wine, soy, fruits and vegetables.

Vitamin K:Vitamin K helps to maintain the damaged hair and to prevent breakage. Good sources of vitamin k are Brussels sprouts, green beans, broccoli, asparagus, carrots, avocados, olive oil and nuts. These foods help to prevent hair-loss and encourage hair grows much faster.

Vitamin C:Lack of vitamin C can cause dry hair, dull hair and the hair prone to breakage. So maintaining good levels of vitamin C is essential for hair growth. Excellent food sources of vitamin C such as cauliflower, mustard, cabbage, spinach, celery, parsley, tomatoes, rasp berries, papaya, orange, water melon, pineapples, lemon and kiwifruit.

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