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Diabetes rate to double, cost to triple

May 16, 2010 By Lori Drummond, RD, LD Leave a Comment

 

WASHINGTON (AFP) – The number of Americans with diabetes will nearly double over the next 25 years, rising from 23.7 million in 2009 to 44.1 million in 2034, according to a study by the University of Chicago.

In the same period, medical costs associated with treating the disease will triple from 113 billion dollars to 336 billion dollars, even without a rise in the incidence of obesity, according to the study published in the December issue of Diabetes Care.

“If we don’t change our diet and exercise habits or find new, more effective and less expensive ways to prevent and treat diabetes, we will find ourselves in a lot of trouble as a population,” said lead author Elbert Huang.

The study said its projections, despite being significantly higher than other recent estimates, may be too conservative because they assume the rate of diabetes and obesity, a risk factor for the disease, will remain stable. [Read more...]

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Filed Under: Medical conditions, Nutrition Tagged With: Clinical nutrition, Diabetes, Nutrition, Obesity, Shop/cook

Processed food feeds depression

May 16, 2010 By Lori Drummond, RD, LD Leave a Comment

 

Can healthy eating habits combat depression? According to recent research from the University College London it’s very possible.

Many people eat diets that are high in fat, but are comprised mainly of trans fat or saturated fat from fried or fast foods. Not good, says Dr. Martinez-Gonzalez.

“The membranes of our neurons are composed of fat, so the quality of fat that you are eating definitely has an influence on the quality of the neuron membranes, and the body’s synthesis of neurotransmitters is dependent on the vitamins you’re eating,” Martinez-Gonzalez said.

It’s important to eat fats, but choosing the right type of fats is key. In simple language, fats are essential for the utilization of vitamins that assist with proper brain function. Our brains use fatty acids from fat to create the specialized cells that help us to think and feel.

We need a balance of fats so that our diets are comprised of 20% of total fats, with only 10% of total fat coming from the saturated kind like milk, coconut oil, butter or fats that are solid at room temperature. (Read more by Lori on this topic after the article below).

LONDON (AFP) – A diet heavy in processed and fatty foods increases the risk of depression, according to British research published on Monday.

Researchers at University College London also found that a diet including plenty of fresh vegetables, fruit and fish could help prevent the onset of depression. [Read more...]

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Filed Under: Digestion, Nutrition Tagged With: Cholesterol, depression, Digestion, Nutrition, Shop/cook

Beans do more than you think

May 16, 2010 By Lori Drummond, RD, LD Leave a Comment

 

One thing I’ll never forget and often share with clients is a line from one of my college professors. She would always say, “A day without a bean is a bad day.” Our student dietetic association even used this line for our T-shirts!

Tip of the week — A New Twist on an Old Saying

Beans, beans, the magical fruit! The more you eat, the more you … may reduce your cholesterol.

It may not be as catchy as the popular children’s rhyme, but beans (that are actually vegetables) may indeed be magical for your health. Rich in protein, calcium, phosphorus, folate and iron, popular dried beans include black beans, chickpeas, kidney beans, pink beans and pinto beans.

The 2005 U.S. Dietary Guidelines for Americans recommend eating 3 cups of dried beans per week to reduce your risk of heart disease by up to 16 percent. Most Americans eat about a third of this amount. Recent research shows eating one-half cup of pinto beans daily can reduce serum cholesterol by 8 percent.

Full of complex carbohydrates yet fat-free, beans can play a role in weight management by making you feel full without a lot of calories.

Beans are a great source of insoluble and soluble fiber, with 6-8 grams in a half-cup. They promote a healthy digestive tract, may reduce your risk of some types of cancer and can help control diabetes and maintain healthy blood glucose levels.

Produced by American Dietary Association

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Filed Under: Education, Shop/cook Tagged With: Digestion, Shop/cook, Vegetables

Recipes for success: Healthy chicken salad

May 16, 2010 By Lori Drummond, RD, LD Leave a Comment

Try something different for your favorite outdoor event with this healthy twist on a game time favorite suggested by the American Institute for Cancer Research. Hot sauce and creamy dressing top this chicken and potato-based recipe, but they don’t drive up the fat totals like breaded wings.

2 medium red or white potatoes
2 1/2 cups diced skinless roast chicken breast, in 1″ pieces
1 large celery rib, cut in 3/4″ pieces
1/2 cup diced red onion
4 inch piece seedless cucumber, peeled
1/4 cup low-fat buttermilk
2 Tbsp. canola-based mayonnaise
5-6 drops hot sauce
1/8 tsp. ground black pepper
Salt, to taste
4 cups chopped romaine lettuce
1/4 cup (1 oz.) crumbled blue cheese
Place potatoes in deep saucepan and cover to a depth of 2 inches with cold water. Cook potatoes over medium-high heat until thin knife easily penetrates center of potatoes, about 15 minutes. Drain and set potatoes aside until cool enough to handle. Peel potatoes and cut into 1-inch pieces.

Place potatoes in mixing bowl. Add chicken, celery and onion. Cut cucumber lengthwise into 4 pieces. Cut each piece crosswise into 3/4-inch chunks and add to salad.

For dressing, whisk together buttermilk, mayonnaise, hot sauce, black pepper and salt. Pour dressing over salad and toss with fork to combine.

On serving plate, arrange bed of lettuce. Mound salad on top of lettuce. Sprinkle on blue cheese. Serve immediately.

Makes 4 servings.

Per serving: 250 calories, 8 g. total fat (2 g. saturated fat), 14 g. carbohydrate,
31 g. protein, 2 g. dietary fiber, 330 mg. sodium.

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Filed Under: Shop/cook Tagged With: Cancer, Chicken, picnic, Shop/cook

Keep your produce safe

May 16, 2010 By Lori Drummond, RD, LD Leave a Comment

With fruits and vegetables playing such a big role in healthful eating, it is important to practice proper buying, storing and preparation techniques to ensure the safety of your food. Most health risks that are linked to produce can be eliminated with proper food preparation like thorough cleaning.

Below are more tips from the American Dietetic Association on safely shopping for, storing and preparing your fresh produce.

Buying

* If you go to a farmers’ market, go early to avoid produce that has been sitting out all day long.
* Buy most produce in season when possible.
* If you are not satisfied with the store’s selection, ask the produce manager if there is more available.
* Buy loose produce rather than packaged. You have more control over what you select.
* Don’t purchase produce with mold, bruises or cuts.
* Buy only the amount of produce that you will use within a week.
* Buy only pasteurized juices.

[Read more...]

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Filed Under: Shop/cook Tagged With: Nutrition, Shop/cook, Vegetables
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