Your cancer risk increases with the amount of processed food—such as bread, cakes, snacks, sweets and sodas—you eat. Eating 10 per cent more of the foods every day raises the chances of developing cancer by 12 per cent, a new study claims.
'Ultra-processed foods' could be another risk for cancer along with smoking and obesity, say researchers from Sorbonne University in Paris.
They came to their verdict after tracking the health and diets of nearly 105,000 men and women with an average age of 43; 18 percent of the group was regularly eating ultra-processed foods.
During the five years of the study, there were 79 new cases of cancer every year per 10,000 people—so around 830 new cases a year in the study group—and the cases were more likely among those eating processed food. The researchers reckoned that a 10 percent increase in the amount of processed food being eaten would lead to nine extra cases of cancer per 10,000 people each year, or a 12 percent raised risk.
Processed foods are high in sugars, and in cancer-causing chemicals that are generated in the heat-treatment processes in their manufacture.
The researchers accept that in large population studies, it's hard to prove a direct-line cause, especially as other factors—such as smoking and lack of exercise—could be playing a part.
This video shows the reason why the Ankh Rah brand products stand out above the rest of Moringa brands.Why the products have received so many 5-Star Trustpilot reviews and video testimonies from satisfied customers.
Manufacturers of infant and toddler formula and drinks have been accused of misleading families into buying their "unnecessary and unsuitable" products in a damning new report.
Most make one or more health claims that are not true, and one product is described as "the number 1 brand recommended by paediatricians"—even though the paediatricians' professional body in the US, the American Academy of Pediatrics, recommends families feed their infants a "nutritious diet", and not use formula.
Researchers from New York University's College of Global Public Health say that the manufacturers' marketing practices "undermine the diets of very young children". The manufacturers have previously been accused of misleading young mothers into believing that formula was superior to breast milk. In the latest study, the researchers looked at products aimed at toddlers up to the age of three—for which manufacturers have recently increased their marketing spend—and found a similar pattern of misleading claims.
Almost all of the products that were tested by researchers were made up of powdered milk, corn syrup or other added sweeteners, vegetable oil, and contained more sodium and less protein than cow's milk.
The researchers are calling on America's food regulator, the FDA (Food and Drug Administration), to provide better guidance to parents, and regulate the claims made by manufacturers.
Israeli researchers have found a way to make a nutritious ‘superfood powder’ from apples that may have otherwise have been wasted for not meeting market specifications, website Jewish Press reports.
The discovery was their solution to the 15,000 metric tons (MT) – 10% of the country’s annual yield – discarded each year due to fruit appearance, size or falling to the ground before ripening.
The discarded apples have traditionally been sold to the juice industry for a fraction of their value or even just thrown away, leading to some NIS 25 million (US$7 million) in lost income each year.
Dr. Ofir Benjamin and Prof. Raffi Stern, from Tel Chai Academic College and the Galilee Development Authority respectively, created a powder that is first grated and then freeze-dried with the addition of a very small amount of milk powder to prevent crystallization.
With 600mg of vitamin C per 100 grams, the powder is intended as a healthy alternative to sugar to sweeten soft drinks and as a natural nutritional supplement.
Researchers say it also has a high percentage of antioxidants and nutritional fiber, making it a ‘superfood’.
“We began our research last September with the aim of looking at what we could do with the enormous quantities of apples that the industry discards every year,” Benjamin told Tazpit Press Service (TPS).
According to Binjamin, the powder has many advantages such as no preservatives, no food coloring, and 100 percent natural ingredients, but more importantly, he says, it is a major breakthrough for farmers.
“Now apple growers will be able to take advantage of fruit that otherwise would have gone to waste,” he was quoted as saying.
In Kevin Hart: What the Fit, a new YouTube original series created by the comedian and fitness enthusiast, Hart takes a humorous look at getting in shape as he tries out a series of ridiculous workouts with some of his celebrity friends.
“Fitness is about to get a whole lot funnier and I can’t wait for fans to see a side of me and my friends they haven’t seen before,” Hart said in a press release for the series, which will be exclusively airing on Hart and Lionsgate’s Laugh Out Loud Network on YouTube.
“I’m always looking to switch things up,” he said. “Everybody thinks that fitness is tough and because of that some people won’t even give it a chance … I wanted to show the fun side of fitness.”
The series will begin airing on March 8 with new episodes airing twice a week on Thursdays and Fridays.
Great news for those who are looking for gluten-free food and non-dairy alternatives! Tiger nuts can serve as the base for flour and plant-based milk. In fact, they have been used to make the popular Spanish drink horchata de chufa for many years. Refreshing and naturally sweet, tiger nuts make for the one snack you don't have to feel guilty about eating.
Hops and crafting beer are synonymous. The flowers of the plant are rarely used for anything else above and beyond the brewing process; thus much focus of breeders, researchers, and growers has been on developing new varieties, increasing yield, and disease resistance in production primarily for the brewing industry. However, the versatility of hops runs much deeper than your average frosty mug.
Besides bitterness and aroma, hops also provide antimicrobial properties against gram-positive bacteria, helping to increase storage, stability, and sterilization of beer. Hop residues also enrich and stabilize beer foam and encourage foam lacing, which gives beer aromatic and aesthetic qualities as foam brings volatile compounds out of the beer solution to the surface for more proximate interaction with olfactory senses — all before your first sip!
Among the Suds
Hop alpha acids, beta acids, and essential oils are principally the key compounds of interest for brewers, growers, and researchers; but, within beer are trace amounts of a medicinally significant compound known as xanthohumol, the most abundant prenylated chalcone present in lupulin glands (1).
Xanthohumol was first isolated from hops in 1913 and is the only known naturally occurring methylated hop resin. Although xanthohumol is the most abundant prenylated chalcone in lupulin glands, accounting from 0.1% up to 1% of dry cone weight, it is lost in substantial amounts during the brewing process due to thermal isomerization into flavones and becoming isoxanthohumol.
Xanthohumol content in beer varies upon the beer style, recipe design, and hopping rate. More hop-forward beers such as India Pale Ales have high hop usage and therefore show a larger content of xanthohumol than pilsner or lager beers.
Secretion of xanthohumol by lupulin glands takes place in female cone bracts and in less concentration on leaves. The precursor of xanthohumol is desmethylxanthohumol and in the brewing process is converted into 8-prenylnaringenin, a highly potent phytoestrogen molecule with a wide range of potential health related benefits. In the gastrointestinal tract, isoxanthohumol is converted by microorganisms into 8-prenylnarigenin. However, a small percentage of people contain the gut biota with the ability to do the conversion. Consequently, 8-prenylnaringenin content is dependent upon xanthohumol, isoxanthohumol, and desmethylxanthomol concentrations.
Little is known of the native biological activity of xanthohumol, but like many flavonoids, it is thought that production of the compound is to protect the hop plant and the female cones from herbivory by insects, as an oxidant against stress, and roles in plant growth and development (2).
Lab studies have shown positive results from xanthohumol as a dietary supplement. One evaluated the effect of xanthohumol on the cognitive ability of young and old mice as a possible method to mitigate age-related metabolic syndrome and memory loss (3). Young mice treated with xanthohumol showed an increase in cognitive flexibility and spatial learning but did not significantly improve in older mice, though both sets of mice showed a reduction in fatty acids of the brain.
Hops and their phytoceutical properties have long been used in traditional medicine as a treatment for anxiety, stress, and insomnia. Interest in xanthohumol has grown because of its many pharmacological properties, which include anti-cancer, chemoprevention, cardiovascular protection, anti-inflammation, antiobesity, antioxidation, antiviral, and as treatments for menopause and osteoporosis. These health benefits seem likely since xanthohumol is a chalconoid, which are compounds known for their positive health attributes. Today, hop powders, extracts, and teas are found in health and nutrition stores throughout the world promoting these benefits.
Recently, similar work has found xanthohumol was able to reduce body weight gain, insulin resistance, and lipids in the bloodstream of mice (4). One of the more important applications of xanthohumol is its use as a wide range cancer chemopreventative that inhibits the metabolic activity of procarcinogens and early-stage tumor growth (5).
Unfortunately, xanthohumol exists in such extremely small amounts in beer, that in order to achieve the positive health-related benefits a person would have to consume large quantities of beer, putting an individual’s health at risk because of the negative attributes of high alcohol consumption. However, investigations of the biosynthesis pathway of xanthohumol production in hops are being studied. These investigations highlight much of the work that still needs to be accomplished such as understanding xanthohumol content of different hop varieties, the influence of various production methods, postharvest storage, extraction, and recipe design on xanthohumol concentrations.
Have you heard about the many benefits of flaxseeds? The health benefits are overwhelming!
Flaxseeds are loaded with omega-3 fatty acids; in fact, they're one of the top sources. Flaxseeds primarily have alpha-linolenic acid (ALA), which makes them a good source of omega-3 fatty acids to add to baked goods. ALAs are able to withstand high temperatures that occur during baking.
Because of the high omega-3 content, flaxseeds can be helpful to the cardiovascular system. ALA and the lignans flaxseeds contain can help protect the blood vessels from inflammatory damage and help reduce stress. With the high content of omega-3 fatty acids, flaxseeds can definitely help us increase our overall omega-3 intake, and by doing that, we will then help regulate and possibly lower our risk of high blood pressure. Because of the high fiber content, flaxseeds can also help reduce the ratio of LDL (the "bad" fat) to HDL (the "good" fat) cholesterol.
Another benefit of flaxseeds is that they contain lignans. Lignans are like fiber, but you're getting much more than just fiber. They also provide antioxidant protection through their unique structure, which gives them even more health support. For example, oxidative stress (often related to lack of antioxidant intake) and excessive inflammation are common risk factors for a variety of health issues (insulin resistance, arthritis, cancer, asthma, obesity, etc.) and lignans have been shown to reduce this stress. The antioxidant and anti-inflammatory benefits of flaxseeds also make them a good candidate for cancer prevention. How is this possible? Chronic inflammation and chronic oxidative stress are risk factors for cancer development. Cancer risk reduction is strongest for breast, prostate and colon cancer. Breast and prostate cancer are included in the list of hormone-related cancers, meaning our hormones are directly related to how often these types of cancer cells multiply.
Thirdly, flaxseeds also have high fiber content (about 4 grams in 2 tablespoons) and mucilage gum content. Mucilage gum is a water-soluble fiber that is gel-forming and can provide great support for the intestinal tract. This type of fiber prevents food from going through the digestive tract too quickly. This improves the absorption of nutrients. The fiber content of flaxseeds helps delay gastric emptying and improve absorption of nutrients. Flaxseed fibers also help to steady passage of food in the intestines. It is known that a high-fiber diet can help reduce the risk of colorectal cancer, and because of the high content of fiber in flaxseeds, this is a good way to get fiber into your system.
The combination of these three benefits - omega-3 fatty acids, high lignan content and mucilage gums - is what makes flaxseeds so great for our health. Now, how can you incorporate more flaxseeds into your diet? Finding creative ways can always be fun. Adding ground flaxseeds to muffins, cookies and bread is a good way to do this. As mentioned earlier, the particular omega-3 fatty acid they contain is able to withstand high temperatures for a good amount of time. This means they will not lose their benefits. Grab some ground flaxseed for your baked goods, smoothies or yogurt.
Brittany Buchanan graduated from Texas Tech with a degree in nutrition and dietetics. She works for Victoria Independent School District.
Kalonji also called black cumin or Nigella is a natural remedy for many health problems. Its scientific name is Nigella sativa and it belongs to the buttercup family of flowering plants.
The seeds, contained inside fruit have medicinal potential. These seeds are used in many recipes. For centuries, kalonji plant is a treatment for bronchitis, diarrhea and many other health problems.
Following are the beneficial things that you must know about Kalonji.
1.Kalonji is rich in antioxidants
Kalonji is naturally rich in antioxidants. The antioxidants are helpful to neutralize the harmful free radicals inside the body which otherwise causes oxidative damage to cells. As per research, antioxidants are generally good for health. They protect the body against certain conditions such as cancer, diabetes, cardiac diseases and obesity.
There are certain compounds inside kalonji that includes thymoquinone, carvacrol, t-anethole, and 4-terpineol. These compounds make up most of the antioxidant potential. However, more research is required to determine the mechanism by which these antioxidant compounds influence human health.
2. Kalonji can help to lower cholesterol
3. Kalonji may help to treat cancer
Kalonji has a high content of antioxidant compounds that help to neutralize the free radical damage. The diseases like cancer are mostly affected by free radical damage, which increases the spread of the cancerous cells. If the free radical damage is under control, the disease can be managed in a better way.
Kalonji has been studied for the potential anticancer potential. Thymoquinone, its active compound that is of significant importance. It induces cell death of cancer-causing cells in the blood.
However, there is no evidence of the use of Kalonji in treating cancer in humans. More studies are required to determine the exact way and method to use kalonji against cancer.
4. Kalonji has antibacterial effect
Bacteria are the long-term enemy of humans which cause an infection whenever possible. Disease-causing bacteria have a long list of infections for humans. It ranges from minor ear infections to deadly pneumonia.
The research suggests that kalonji has a natural antibacterial potential. It can fight against certain strains of bacteria that otherwise cause infection in humans. When topically used, it is helpful against bacteria, which cause skin infections i.e. staphylococci.
This role of kalonji as an antibacterial agent is, however, dosage dependent.
5. Kalonji reduced inflammation
Inflammation looks like a minor thing but when it occurs at a cellular level, it can cause various problems. Inflammation is not a disease itself but just an immune response by the body. It can occur due to multiple reasons i.e. injury, infection etc.
Chronic inflammation is said to be indicating a number of underlying health conditions such as cancer, diabetes and heart diseases. Kalonji is proven by research as a natural anti-inflammatory agent.
It is even effective in severe disease i.e. rheumatoid arthritis. The same compound thymoquinone helps to reduce the inflammation. Even after the proven effective results of kalonji, the human usage of kalonji needs a clear guideline.
6. Kaloji protects the liver from damage
The liver plays an extremely important role in the human body. It removes the toxins, metabolizes drugs, processes nutrients and produces certain proteins and chemicals, which are otherwise damaging for health.
Kalonji protects the liver from damage and injury, which is proven by research. The main reason, which gives kalonji its distinctive properties, is against the oxidative stress.
7. Kalonji regulates the blood sugar level
High blood sugar brings numerous health problems. The major symptoms of having high sugar level include increased thirst, unintentional weight loss, fatigue, and difficulty concentrating.
If it is ignored for long and untreated, high blood sugar can result in serious complications such as nerve damage, vision changes and delayed wound healing. The research records suggest that kalonji regulates the blood sugar.
8. Kalonji prevents the risk of stomach ulcers
Stomach ulcers are very painful which are formed when stomach acid wash the mucus layers of the stomach. These mucus layers are protective in nature. When this layer is distorted, the result is painful ulcers inside the stomach.
Kalonji is helpful to preserve the internal lining of the stomach. In this way, it prevents the stomach ulcers to form. Research says that kalonji and its compounds are helpful to prevent the development and protection of stomach lining, even after effects of alcohol.
All these types of research are only limited to animal models. They are not tested on humans. It suggests that you can use kalonji as a health supplement but it is not the medicine for stomach ulcers
Extra benefit- Kalonji is easy to use in routine
Kalonji is easily accessible and you can find it everywhere. There are so many ways to use kalonji in the diet. Usually, the taste of kalonji is not very admirable. It is somewhat bitter. It tastes like a mix of oregano and onions.
Kalonji is a major part of Middle Eastern and South Asian recipes. When used it recipes, it is lightly toasted. It is either used as whole or ground as a fine powder in curry or baked dishes.
Some people also eat raw kalonji seeds mixed with honey, yogurt or water. They can be added to breakfast in oatmeal or smoothies. Kalonji oil is also available in the market which is used after dilution. It can be applied topically for growing hair, reducing inflammation and on different skin conditions.
Kalonji is also available in the form of supplements, which can be used directly. Among all these forms, a user can select any that suits him.
Don’t forget that Kalonji is not suitable for everyone
While reading all these benefits, remember that kalonji is not suitable for everyone. It truly depicts the famous quote that not everything is for everyone. Despite the benefits of kalonji, there are many people who cant use kalonji.
Kalonji is safe for everyone when it is used as spice or seasoning food recipes. But when you take kalonji supplement or kalonji oil, it comes with a number of precautions and risks.
For example, you can’t randomly use kalonji on skin before testing it. it may interact with your skin and cause an adverse reaction. For the safe side, do a patch test by using a small amount of kalonji oil on the skin. If it doesn’t itch or burn, you can prolong the use.
Also, it is not suitable for pregnant and breastfeeding mothers. It is better to consult your doctor before using kalonji in these situations.
Kalonji is the seed from Nigella sativa plant, which is famous for their diverse benefits. They have a high medicinal property due to the rich antioxidant content. Traditionally kalonji is used in a number of food recipes and home remedies.
Kalonji has many health benefits, most of which are proven by research. However, it is not evident how and how much kalonji should be used to treat these health conditions naturally. It suggests that more research should be done on safe usage guideline of kalonji.
Not as a medicine but you can use kalonji to season your food recipes or to use it as a supplement. It brings many health advantages if used in accordance with safe usage practice.
The packaging paper and carton will have antioxidant and antimicrobial properties.
Researchers from Argentina’s National Scientific and Technical Research Council (Conicet) have developed a bioactive paper with antioxidant and antimicrobial properties to solve the storage and transport issues that cause food to decay and threaten human health.
The project won an annual prize funded by food company Arcor and the National Agency for Scientific and Technological Promotion on Tuesday. The award includes a cash component of US$7,600. Dr. Raquel Martini, one of the researchers, said the prize “is an incentive to move forward and bring scientific work closer to society because these are projects that apply to people’s daily life.”According to researchers, in most cases, packaged foods are damaged by micro-organisms such as molds, yeasts, and bacteria that can be harmful to humans. The research aims to provide solutions to this problem by developing a new type of paper or carton packaging where specific natural molecules are injected into the surfaces’ cellulose.
According to the Food and Agriculture Organization of the United Nations (FAO) packaging of food is one of the factors that affect the loss of food, together with the collection, transport, infrastructure or market and prices mechanisms, as well as institutional and legal frameworks. This means that up to a third of all food is spoiled or wasted before being consumed by people.
Dr. Martini said “the objective is to continue expanding and consolidating the bioactive packaging research and other related projects” to optimize food conservation.
A couple who drink even one can of cola or soda a day reduce their chances of starting a family—and the impact on fertility of energy drinks could be even greater.
A woman drinking at least one sugar-sweetened soda every day is 25 per cent less fertile, and it has an even bigger effect on the man, whose fertility levels drop by an average of 33 per cent.
Researchers from Boston University School of Medicine fear that energy drinks could be having an even bigger effect, although they say the study group size was too small to definitively draw that conclusion.
They surveyed 3,828 women, aged from 21 to 45, and 1,045 of their male partners, and they analysed lifestyle factors, including the number of sugar-sweetened sodas they drank.
Even after allowing for other factors that could affect fertility—such as obesity, caffeine intake, alcohol, smoking and diet—the researchers found that soda drinks were directly linked to fecundity, defined as an ability to conceive in any 30-day cycle.
Around 15 per cent of couples in the US have difficulty conceiving, and the researchers suggest that one simple remedy could be to stop drinking soda drinks. It could be an inexpensive remedy compared to the $5 bn that is spend every year on fertility treatments.
Sodas and colas reduce semen quality and start early menstruation, according to other studies, and they've also been linked to weight gain and type 2 diabetes.