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IN THIS ISSUE:
  • Restricting Calories Boosts Immunity

    Studies have found that lower calorie diets may increase longevity and now research suggests fewer calories may help improve immunity too.

  • Diet Protects Sight As We Age

    Eating certain nutrients and a low glycemic index diet can help reduce the risk of age related macular degeneration.

  • Chocolate/Cocoa For Cardiovascular Health

    First-of-its-kind research suggests cocoa flavanols could be an important part of a healthy diet for people with cardiovascular disease New findings indicate that cocoa flavanols may be an important part of a healthy diet for people with cardiovascular disease, which affects more than 80 million Americans, according to research by a team of internationally-renowned researchers, [...]

  • Got Gas? Two Common Deficiencies Could Be To Blame

    Constipation… diarrhea… bloating… gas. No one likes to talk about it, but the truth is digestive trouble is one of the most common complaints, whether it involves an annoyance like excessive flatulence or a more serious gastrointestinal tract (GI) condition. In fact, irritable bowel syndrome (IBS), colitis and other chronic gastrointestinal disorders affect more Americans [...]

  • Vitamin K Quiz

    What do you know about vitamin K? Take this little quiz and see.

  • Simple Steps to Reduce Alzheimer’s Risk

    Many fear a diagnosis of Alzheimer’s disease, but there are steps you can take to help reduce your risk of developing this disease.

  • Summer Strawberry Ideas

    Fresh local strawberries are available in many parts of the country. Here are some cool ideas on how to use this bounty of summer berries.

Restricting Calories Boosts Immunity

Posted Jan 15, 2012

Scientists funded by the Agricultural Research Service (ARS) found that volunteers who followed a low-calorie diet or a very low-calorie diet not only lost weight, but also significantly enhanced their immune response. The study may be the first to demonstrate the interaction between calorie restriction and immune markers among humans.

The lead researcher, Simin Nikbin Meydani, is director of the Jean Mayer USDA Human Nutrition Research Center on Aging (HNRCA) at Tufts University in Boston, Mass., and also of the HNRCA’s Nutritional Immunology Laboratory.

The study is part of the “Comprehensive Assessment of Long-Term Effects of Reducing Intake of Energy” trial conducted at the HNRCA. As people age, their immune response generally declines. Calorie restriction has been shown to boost these immune responses in animal models.

In the study, 46 overweight (but not obese) men and women aged 20 to 40 years were required to consume either a 30-percent or 10-percent calorie-restricted diet for six months.

Prior to being randomly assigned to one of the two groups, each volunteer participated in an initial 6-week period during which measures of all baseline study outcomes were obtained. All food was provided to participants.

For the study, the researchers looked at specific biologic markers. A skin test used called DTH (delayed-type hypersensitivity) is a measure of immune response at the whole body level.

The researchers also examined effects of calorie restriction on function of T-cells–a major type of white blood cell–and other factors on the volunteer’s immune system.

DTH and T-cell response indicate the strength of cell-mediated immunity. One positive was that DTH and T-cell proliferative response were significantly increased in both calorie-restrained groups.

These results show for the first time that short-term calorie restriction for six months in humans improves the function of T-cells.

Details of this 2009 study can be found in the publication Journal of Gerontology, Biological Sciences. ARS is the U.S. Department of Agriculture’s principal intramural scientific research agency.

NewsService@ars.usda.gov WWW: http://www.ars.usda.gov/ne

Scientists funded by the Agricultural Research Service (ARS) found that volunteers who followed a low-calorie diet or a very low-calorie diet not only lost weight, but also significantly enhanced their immune response. The study may be the first to demonstrate the interaction between calorie restriction and immune markers among humans.

The lead researcher, Simin Nikbin Meydani, is director of the Jean Mayer USDA Human Nutrition Research Center on Aging (HNRCA) at Tufts University in Boston, Mass., and also of the HNRCA's Nutritional Immunology Laboratory.

The study is part of the "Comprehensive Assessment of Long-Term Effects of Reducing Intake of Energy" trial conducted at the HNRCA. As people age, their immune response generally declines. Calorie restriction has been shown to boost these immune responses in animal models.

In the study, 46 overweight (but not obese) men and women aged 20 to 40 years were required to consume either a 30-percent or 10-percent calorie-restricted diet for six months.

Prior to being randomly assigned to one of the two groups, each volunteer participated in an initial 6-week period during which measures of all baseline study outcomes were obtained. All food was provided to participants.

For the study, the researchers looked at specific biologic markers. A skin test used called DTH (delayed-type hypersensitivity) is a measure of immune response at the whole body level.

The researchers also examined effects of calorie restriction on function of T-cells--a major type of white blood cell--and other factors on the volunteer's immune system.

DTH and T-cell response indicate the strength of cell-mediated immunity. One positive was that DTH and T-cell proliferative response were significantly increased in both calorie-restrained groups.

These results show for the first time that short-term calorie restriction for six months in humans improves the function of T-cells.

Details of this 2009 study can be found in the publication Journal of Gerontology, Biological Sciences. ARS is the U.S. Department of Agriculture's principal intramural scientific research agency.

NewsService@ars.usda.gov WWW: http://www.ars.usda.gov/ne

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Diet Protects Sight As We Age

Posted Aug 12, 2010

While 20/20 vision is a symbol of visual acuity, between now and the year 2020, more and more people will experience some extent of vision loss due to age-related macular degeneration (AMD) and other sight-robbing diseases.

Now, Agricultural Research Service (ARS)-funded scientists at the Laboratory for Nutrition and Vision Research are finding that healthy eating can reduce not only health care costs, but also the decline of quality of life due to these diseases. The laboratory, directed by Allen Taylor, is part of the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University in Boston, Mass.

One study indicated that regularly consuming a combination of protective nutrients and a low-glycemic-index, or “slow carb,” diet provided an AMD protective effect. A food’s glycemic index is an indicator of how fast the carbohydrate it contains will spike blood sugar levels. The macula is a 3-millimeter-wide yellow spot near the center of the retina responsible for the central field of vision.

For the study, the researchers analyzed dietary intake and other data from more than 4,000 men and women, aged 55 to 80, who had participated in the long-term Age-Related Eye Disease Study, or AREDS. Led by Chung-Jung Chiu, the researchers ranked intake of each of several nutrients consumed during the AREDS study, then calculated a compound score to gauge their combined dietary effect on the risk of AMD. The scoring system allowed them to evaluate associations between individual–and combined–dietary nutrients.

The nutrients that were found to be most protective in combination with the low-glycemic-index diet were vitamins C and E, zinc, lutein, zeaxanthin, and the omega-3 fatty acids known as DHA and EPA. The 2009 study was published in Ophthalmology.

Read more about this and other research related to improving health through nutrition in the July 2010 issue of Agricultural Research magazine, available online at: http://www.ars.usda.gov/is/AR/archive/Jul10/sight0710.htm.

ARS is the principal intramural scientific research agency of the U.S. Department of Agriculture (USDA).

WWW: http://www.ars.usda.gov/news

While 20/20 vision is a symbol of visual acuity, between now and the year 2020, more and more people will experience some extent of vision loss due to age-related macular degeneration (AMD) and other sight-robbing diseases.

Now, Agricultural Research Service (ARS)-funded scientists at the Laboratory for Nutrition and Vision Research are finding that healthy eating can reduce not only health care costs, but also the decline of quality of life due to these diseases. The laboratory, directed by Allen Taylor, is part of the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University in Boston, Mass.

One study indicated that regularly consuming a combination of protective nutrients and a low-glycemic-index, or "slow carb," diet provided an AMD protective effect. A food's glycemic index is an indicator of how fast the carbohydrate it contains will spike blood sugar levels. The macula is a 3-millimeter-wide yellow spot near the center of the retina responsible for the central field of vision.

For the study, the researchers analyzed dietary intake and other data from more than 4,000 men and women, aged 55 to 80, who had participated in the long-term Age-Related Eye Disease Study, or AREDS. Led by Chung-Jung Chiu, the researchers ranked intake of each of several nutrients consumed during the AREDS study, then calculated a compound score to gauge their combined dietary effect on the risk of AMD. The scoring system allowed them to evaluate associations between individual--and combined--dietary nutrients.

The nutrients that were found to be most protective in combination with the low-glycemic-index diet were vitamins C and E, zinc, lutein, zeaxanthin, and the omega-3 fatty acids known as DHA and EPA. The 2009 study was published in Ophthalmology.

Read more about this and other research related to improving health through nutrition in the July 2010 issue of Agricultural Research magazine, available online at: http://www.ars.usda.gov/is/AR/archive/Jul10/sight0710.htm.

ARS is the principal intramural scientific research agency of the U.S. Department of Agriculture (USDA).

WWW: http://www.ars.usda.gov/news

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Chocolate/Cocoa For Cardiovascular Health

First-of-its-kind research suggests cocoa flavanols could be an important part of a healthy diet for people with cardiovascular disease

New findings indicate that cocoa flavanols may be an important part of a healthy diet for people with cardiovascular disease, which affects more than 80 million Americans, according to research by a team of internationally-renowned researchers, including scientists from Mars, Incorporated.

The breakthrough study conducted at the University of California San Francisco and published in the prestigious Journal of the American College of Cardiology (JACC) found that daily cocoa flavanol consumption more than doubled the number of circulating angiogenic cells (CACs) in the blood. These cells have been shown to have vessel repair and maintenance functions, which can contribute to healthy blood vessels. Poor blood vessel function is recognized as an early stage in the development process of cardiovascular diseases (CVD), including coronary artery disease. Increasing levels of CACs have also been associated with a decreased risk of death from cardiovascular causes, according to a 2005 study published in the New England Journal of Medicine.

Other cutting-edge research has demonstrated that physical activity and experimental drug therapy can increase CAC levels, however the study published in JACC is the first to demonstrate such benefits from a dietary intervention. In this randomized, double-masked, controlled dietary intervention trial, study participants drank either a high-flavanol cocoa drink, containing cocoa made with the Mars Cocoapro process (which guarantees a consistent flavanol level), or a low-flavanol nutrient-matched control cocoa drink, twice a day for 30 days.

The study also showed that drinking high-flavanol cocoa significantly reduced systolic Blood Pressure, an important risk factor for heart disease and stroke, and improved blood vessel function by 47% compared to low-flavanol consumption in optimally-medicated adults with severe cardiovascular disease. This research supports findings previously published by Mars scientists and their academic collaborators, who have found a positive correlation between cocoa flavanols consumed and subsequent improvements in flow-mediated dilation (FMD), a measure of vessel health, i.e. the ability of a vessel to relax.

"It’s the best of both worlds. It’s not often that we’re able to identify a natural food compound that can demonstrate a benefit on top of traditional medical treatment," said Carl Keen, PhD, Professor of Nutrition and Internal Medicine at University of California Davis and one of the study authors. "And perhaps most importantly, for the first time, we found that cocoa flavanols might even directly mobilize important cells that could repair damaged blood vessels. The benefits are substantial, without any observed adverse effects," added study author Christian Heiss, MD, Heinrich-Heine University.

"Together with academic partners, Mars Incorporated has been studying cocoa flavanols for nearly two decades," said Hagen Schroeter, PhD, Mars, Incorporated scientist and study co-author. "This is one of the most fascinating and potentially far-reaching findings we’ve uncovered in recent years, opening a completely new avenue of research to understand how cocoa flavanols might benefit human health. Of course, more research is needed to confirm and build upon these observations, but we’re intrigued by the potential for flavanols in the context of dietary and pharmaceutical strategies for the prevention and treatment of cardiovascular diseases."

Cocoa Flavanols: The Body of Evidence A number of previously published studies already suggest that the consumption of cocoa flavanols can have important beneficial effects on the function of the body’s network of blood vessels. Yet, contrary to statements often made in the popular media, the collective research demonstrates that the cardiovascular effects of cocoa flavanols are independent of general "Antioxidant" effects that cocoa flavanols exhibit in a test tube, outside of the body. The body of research not only suggests that these cocoa flavanols may provide a dietary approach to maintaining cardiovascular function and health, but also points to new possibilities for cocoa flavanol-based interventions associated with age-related blood vessel dysfunction and vascular complications of type 2 diabetes.

Mars Commitment to Cocoa Research The research on cocoa and cocoa flavanols is substantial, and Mars, Incorporated has led in this effort, holding more than 80 patents and publishing or supporting more than 100 scientific publications resulting from work with institutions around the world including the University of Dsseldorf in Germany and the University of California, Davis. While the research is clear on the link between cocoa flavanols and human health, these plant compounds are easily destroyed during normal processing. Building off of years of scientific research and manufacturing experience, Mars, Incorporated scientists have perfected a process to reduce the cocoa bean’s exposure to high temperatures, helping protect the cocoa flavanols inside.

First-of-its-kind research suggests cocoa flavanols could be an important part of a healthy diet for people with cardiovascular disease

New findings indicate that cocoa flavanols may be an important part of a healthy diet for people with cardiovascular disease, which affects more than 80 million Americans, according to research by a team of internationally-renowned researchers, including scientists from Mars, Incorporated.

The breakthrough study conducted at the University of California San Francisco and published in the prestigious Journal of the American College of Cardiology (JACC) found that daily cocoa flavanol consumption more than doubled the number of circulating angiogenic cells (CACs) in the blood. These cells have been shown to have vessel repair and maintenance functions, which can contribute to healthy blood vessels. Poor blood vessel function is recognized as an early stage in the development process of cardiovascular diseases (CVD), including coronary artery disease. Increasing levels of CACs have also been associated with a decreased risk of death from cardiovascular causes, according to a 2005 study published in the New England Journal of Medicine.

Other cutting-edge research has demonstrated that physical activity and experimental drug therapy can increase CAC levels, however the study published in JACC is the first to demonstrate such benefits from a dietary intervention. In this randomized, double-masked, controlled dietary intervention trial, study participants drank either a high-flavanol cocoa drink, containing cocoa made with the Mars Cocoapro process (which guarantees a consistent flavanol level), or a low-flavanol nutrient-matched control cocoa drink, twice a day for 30 days.

The study also showed that drinking high-flavanol cocoa significantly reduced systolic Blood Pressure, an important risk factor for heart disease and stroke, and improved blood vessel function by 47% compared to low-flavanol consumption in optimally-medicated adults with severe cardiovascular disease. This research supports findings previously published by Mars scientists and their academic collaborators, who have found a positive correlation between cocoa flavanols consumed and subsequent improvements in flow-mediated dilation (FMD), a measure of vessel health, i.e. the ability of a vessel to relax.

"It's the best of both worlds. It's not often that we're able to identify a natural food compound that can demonstrate a benefit on top of traditional medical treatment," said Carl Keen, PhD, Professor of Nutrition and Internal Medicine at University of California Davis and one of the study authors. "And perhaps most importantly, for the first time, we found that cocoa flavanols might even directly mobilize important cells that could repair damaged blood vessels. The benefits are substantial, without any observed adverse effects," added study author Christian Heiss, MD, Heinrich-Heine University.

"Together with academic partners, Mars Incorporated has been studying cocoa flavanols for nearly two decades," said Hagen Schroeter, PhD, Mars, Incorporated scientist and study co-author. "This is one of the most fascinating and potentially far-reaching findings we've uncovered in recent years, opening a completely new avenue of research to understand how cocoa flavanols might benefit human health. Of course, more research is needed to confirm and build upon these observations, but we're intrigued by the potential for flavanols in the context of dietary and pharmaceutical strategies for the prevention and treatment of cardiovascular diseases."

Cocoa Flavanols: The Body of Evidence A number of previously published studies already suggest that the consumption of cocoa flavanols can have important beneficial effects on the function of the body's network of blood vessels. Yet, contrary to statements often made in the popular media, the collective research demonstrates that the cardiovascular effects of cocoa flavanols are independent of general "Antioxidant" effects that cocoa flavanols exhibit in a test tube, outside of the body. The body of research not only suggests that these cocoa flavanols may provide a dietary approach to maintaining cardiovascular function and health, but also points to new possibilities for cocoa flavanol-based interventions associated with age-related blood vessel dysfunction and vascular complications of type 2 diabetes.

Mars Commitment to Cocoa Research The research on cocoa and cocoa flavanols is substantial, and Mars, Incorporated has led in this effort, holding more than 80 patents and publishing or supporting more than 100 scientific publications resulting from work with institutions around the world including the University of Dsseldorf in Germany and the University of California, Davis. While the research is clear on the link between cocoa flavanols and human health, these plant compounds are easily destroyed during normal processing. Building off of years of scientific research and manufacturing experience, Mars, Incorporated scientists have perfected a process to reduce the cocoa bean's exposure to high temperatures, helping protect the cocoa flavanols inside.

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Got Gas? Two Common Deficiencies Could Be To Blame

Constipation… diarrhea… bloating… gas. No one likes to talk about it, but the truth is digestive trouble is one of the most common complaints, whether it involves an annoyance like excessive flatulence or a more serious gastrointestinal tract (GI) condition. In fact, irritable bowel syndrome (IBS), colitis and other chronic gastrointestinal disorders affect more Americans than cancer and heart disease combined.1 And yet, as widespread as chronic digestive disorders are, the key to supporting the health of people who suffer from them involves recognizing two of the potential culprits behind poor intestinal function: a low supply of digestive enzymes by the pancreas and a dangerous imbalance of essential GI-health-promoting, "friendly" colon bacteria.

Smooth digestion hinges on the sequential production of a variety of digestive enzymes. First, you have the enzyme amylase, which is responsible for breaking down starch. Not surprisingly, type 1 diabetics are known to have a higher incidence of blood amylase deficiency-and experimental animals fed a vegetarian diet low in tryptophan (an amino acid abundant in protein-rich food) were lacking in this important enzyme indicating that vegetarians may also have a similar deficiency.2-3

Protease, on the other hand, is responsible for severing peptide bonds in dietary proteins, allowing your body to make use of the amino acids they contain. Research indicates that, among animals subsisting on grain- and soy-based diets, protease supplementation can improve both nutrient utilization and growth performance.4 Lipases, as the name suggests, break down fats-and a study of HIV-infected patients suffering from fat malabsorption showed that lipase enzyme combinations can relieve gas, pressure, nausea and post-meal pain in the stomach in up to 96 percent of subjects.5 Meanwhile, lactase digests milk-based sugar (lactose), and cellulase breaks down plant-based foods.

If you find yourself struggling with digestive disorders on a regular basis, pre-meal supplementation with a blend of digestive enzymes may prove to provide you with significant benefits.

The other piece of this distressing puzzle, however, calls for a healthy ratio of probiotic ("friendly") bacteria to the putrefactive or potentially harmful bacteria in your digestive tract-a balance that you can achieve by supplementing with probiotics like Lactobacillus GG (available here as Culturelle). While common factors such as poor diet and antibiotic use can promote disruptions in the ecological balance of the bacterial population in your gut, extensive research has shown that supplementation with probiotics can reduce the risk of some complications (such as antibiotic-associated diarrhea) while helping to maintain remission of others (such as ulcerative colitis).6-7

Of course, Lactobacillus GG doesn’t just replenish "friendly" bacteria in your digestive tract-it also fends off dangerous strains, including H. pylori and potentially deadly strains of pathogenic E. coli. Research shows that regular probiotic use fosters lower levels of H. pylori in the upper small intestine/duodenum, and in some cases, may even help to eradicate it-while in vitro studies suggest that Lactobacilli not only reduce the presence of pathogenic E. coli in the colon, but also help to block it from adhering to the cells that line the colon.8-10

In combination, both supplements – Digestive Enzymes and Culturelle - form the cornerstones of any successful, daily digestive health protocol. And you can find them both available now from Vitamin Research Products.

References:
1. Johns Hopkins Bayview Medical Center. JHBMC: Motility and Digestive Disorders: Statistic. Available from: http://www.jhbmc.jhu.edu.
2. Swislocki A, Noth R, Hallstone A, Kyger E, Triadafilopoulos G. Secretin-stimulated amylase release into blood is impaired in type 1 diabetes mellitus. Horm Metab Res. 2005 May;37(5):326-30.
3. Kushak RI, Drapeau C, Winter HS. Pancreatic and intestinal enzyme activities in rats in response to balanced and unbalanced plant diets. Plant Foods Hum Nutr. 2002 Fall;57(3-4):245-55.
4. Omogbenigun FO, Nyachoti CM, Slominski BA. Dietary supplementation with multienzyme preparations improves nutrient utilization and growth performance in weaned pigs. J Anim Sci. 2004 Apr;82(4):1053-61.
5. Carroccio A, Guarino A, Zuin G, Verghi F, Berni Canani R, Fontana M, Bruzzese E, Montalto G, Notarbartolo A. Efficacy of oral pancreatic enzyme therapy for the treatment of fat malabsorption in HIV-infected patients. Aliment Pharmacol Ther. 2001 Oct;15(10):1619-25.
6. Szajewska H, Ruszczynski M, Radzikowski A. Probiotics in the prevention of antibiotic-associated diarrhea in children: a meta-analysis of randomized controlled trials. J Pediatr. 2006 Sep;149(3):367-372.
7. Zocco MA, dal Verme LZ, Cremonini F, Piscaglia AC, Nista EC, Candelli M, Novi M, Rigante D, Cazzato IA, Ojetti V, Armuzzi A, Gasbarrini G, Gasbarrini A. Efficacy of Lactobacillus GG in maintaining remission of ulcerative colitis. Aliment Pharmacol Ther. 2006 Jun 1;23(11):1567-74.
8. Hamilton-Miller JM. The role of probiotics in the treatment and prevention of Helicobacter pylori infection. Int J Antimicrob Agents 2003 Oct;22(4):360-6.
9. Gotteland M, Brunser O, Cruchet S. Systematic review: are probiotics useful in controlling gastric colonization by Helicobacter pylori? Aliment Pharmacol Ther. 2006 Apr 15;23(8):1077-86.
10. Horosova K, Bujnakova D, Kmet V. Effect of lactobacilli on E. coli adhesion to Caco-2 cells in vitro. Folia Microbiol (Praha). 2006;51(4):281-2.

Constipation... diarrhea... bloating... gas. No one likes to talk about it, but the truth is digestive trouble is one of the most common complaints, whether it involves an annoyance like excessive flatulence or a more serious gastrointestinal tract (GI) condition. In fact, irritable bowel syndrome (IBS), colitis and other chronic gastrointestinal disorders affect more Americans than cancer and heart disease combined.1 And yet, as widespread as chronic digestive disorders are, the key to supporting the health of people who suffer from them involves recognizing two of the potential culprits behind poor intestinal function: a low supply of digestive enzymes by the pancreas and a dangerous imbalance of essential GI-health-promoting, "friendly" colon bacteria.

Smooth digestion hinges on the sequential production of a variety of digestive enzymes. First, you have the enzyme amylase, which is responsible for breaking down starch. Not surprisingly, type 1 diabetics are known to have a higher incidence of blood amylase deficiency-and experimental animals fed a vegetarian diet low in tryptophan (an amino acid abundant in protein-rich food) were lacking in this important enzyme indicating that vegetarians may also have a similar deficiency.2-3

Protease, on the other hand, is responsible for severing peptide bonds in dietary proteins, allowing your body to make use of the amino acids they contain. Research indicates that, among animals subsisting on grain- and soy-based diets, protease supplementation can improve both nutrient utilization and growth performance.4 Lipases, as the name suggests, break down fats-and a study of HIV-infected patients suffering from fat malabsorption showed that lipase enzyme combinations can relieve gas, pressure, nausea and post-meal pain in the stomach in up to 96 percent of subjects.5 Meanwhile, lactase digests milk-based sugar (lactose), and cellulase breaks down plant-based foods.

If you find yourself struggling with digestive disorders on a regular basis, pre-meal supplementation with a blend of digestive enzymes may prove to provide you with significant benefits.

The other piece of this distressing puzzle, however, calls for a healthy ratio of probiotic ("friendly") bacteria to the putrefactive or potentially harmful bacteria in your digestive tract-a balance that you can achieve by supplementing with probiotics like Lactobacillus GG (available here as Culturelle). While common factors such as poor diet and antibiotic use can promote disruptions in the ecological balance of the bacterial population in your gut, extensive research has shown that supplementation with probiotics can reduce the risk of some complications (such as antibiotic-associated diarrhea) while helping to maintain remission of others (such as ulcerative colitis).6-7

Of course, Lactobacillus GG doesn't just replenish "friendly" bacteria in your digestive tract-it also fends off dangerous strains, including H. pylori and potentially deadly strains of pathogenic E. coli. Research shows that regular probiotic use fosters lower levels of H. pylori in the upper small intestine/duodenum, and in some cases, may even help to eradicate it-while in vitro studies suggest that Lactobacilli not only reduce the presence of pathogenic E. coli in the colon, but also help to block it from adhering to the cells that line the colon.8-10

In combination, both supplements - Digestive Enzymes and Culturelle - form the cornerstones of any successful, daily digestive health protocol. And you can find them both available now from Vitamin Research Products.

References:
1. Johns Hopkins Bayview Medical Center. JHBMC: Motility and Digestive Disorders: Statistic. Available from: http://www.jhbmc.jhu.edu.
2. Swislocki A, Noth R, Hallstone A, Kyger E, Triadafilopoulos G. Secretin-stimulated amylase release into blood is impaired in type 1 diabetes mellitus. Horm Metab Res. 2005 May;37(5):326-30.
3. Kushak RI, Drapeau C, Winter HS. Pancreatic and intestinal enzyme activities in rats in response to balanced and unbalanced plant diets. Plant Foods Hum Nutr. 2002 Fall;57(3-4):245-55.
4. Omogbenigun FO, Nyachoti CM, Slominski BA. Dietary supplementation with multienzyme preparations improves nutrient utilization and growth performance in weaned pigs. J Anim Sci. 2004 Apr;82(4):1053-61.
5. Carroccio A, Guarino A, Zuin G, Verghi F, Berni Canani R, Fontana M, Bruzzese E, Montalto G, Notarbartolo A. Efficacy of oral pancreatic enzyme therapy for the treatment of fat malabsorption in HIV-infected patients. Aliment Pharmacol Ther. 2001 Oct;15(10):1619-25.
6. Szajewska H, Ruszczynski M, Radzikowski A. Probiotics in the prevention of antibiotic-associated diarrhea in children: a meta-analysis of randomized controlled trials. J Pediatr. 2006 Sep;149(3):367-372.
7. Zocco MA, dal Verme LZ, Cremonini F, Piscaglia AC, Nista EC, Candelli M, Novi M, Rigante D, Cazzato IA, Ojetti V, Armuzzi A, Gasbarrini G, Gasbarrini A. Efficacy of Lactobacillus GG in maintaining remission of ulcerative colitis. Aliment Pharmacol Ther. 2006 Jun 1;23(11):1567-74.
8. Hamilton-Miller JM. The role of probiotics in the treatment and prevention of Helicobacter pylori infection. Int J Antimicrob Agents 2003 Oct;22(4):360-6.
9. Gotteland M, Brunser O, Cruchet S. Systematic review: are probiotics useful in controlling gastric colonization by Helicobacter pylori? Aliment Pharmacol Ther. 2006 Apr 15;23(8):1077-86.
10. Horosova K, Bujnakova D, Kmet V. Effect of lactobacilli on E. coli adhesion to Caco-2 cells in vitro. Folia Microbiol (Praha). 2006;51(4):281-2.

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Vitamin K Quiz

Posted July 8, 2010

Clearly, vitamin K needs a new agent. It simply doesn’t garner the attention of those media-absorbing nutrients, vitamins C, D and E. Today, we help rectify that by devoting our quiz to all things K.

1. From which German word does the “K” in vitamin K come?

a) Kerngesund

b) Koagulation

c) Krapfen

2. In addition to promoting blood clotting, vitamin K (according to recent studies) helps protect against what condition in older men?

a) Diabetes

b) Sciatica

c) Gout

3. Which leafy-green vegetable has the highest amount of vitamin K?

a) Spinach

b) Kale

c) Collard greens

4. Which specific population group is particularly susceptible to vitamin K deficiency?

a) Octogenarians in cold-weather climates

b) Bodybuilders who use human growth hormone

c) Newborns who are breast-fed

5. Adequate intake of vitamin K for adult males is 120 micrograms per day (90 for adult females). How many raw carrots would you have to eat to reach that level?

a) 1

b) 9

c) 27

ANSWERS: 1: b (German for coagulation); 2: a (reduces the risk of insulin resistance); 3: b (1 cup, 1,062 micrograms); 4: c (human milk is relatively low in vitamin K compared with formula); 5: c

Sources: www.nal.usda.gov; lpi.oregonstate.edu; tuftshealthletter.com

——

Call The Bee’s Sam McManis, (916) 321-1145.

—–

To see more of The Sacramento Bee, or to subscribe to the newspaper, go to http://www.sacbee.com/.

Copyright © 2010, The Sacramento Bee, Calif.

Distributed by McClatchy-Tribune Information Services.

Clearly, vitamin K needs a new agent. It simply doesn't garner the attention of those media-absorbing nutrients, vitamins C, D and E. Today, we help rectify that by devoting our quiz to all things K.

1. From which German word does the "K" in vitamin K come?

a) Kerngesund

b) Koagulation

c) Krapfen

2. In addition to promoting blood clotting, vitamin K (according to recent studies) helps protect against what condition in older men?

a) Diabetes

b) Sciatica

c) Gout

3. Which leafy-green vegetable has the highest amount of vitamin K?

a) Spinach

b) Kale

c) Collard greens

4. Which specific population group is particularly susceptible to vitamin K deficiency?

a) Octogenarians in cold-weather climates

b) Bodybuilders who use human growth hormone

c) Newborns who are breast-fed

5. Adequate intake of vitamin K for adult males is 120 micrograms per day (90 for adult females). How many raw carrots would you have to eat to reach that level?

a) 1

b) 9

c) 27

ANSWERS: 1: b (German for coagulation); 2: a (reduces the risk of insulin resistance); 3: b (1 cup, 1,062 micrograms); 4: c (human milk is relatively low in vitamin K compared with formula); 5: c

Sources: www.nal.usda.gov; lpi.oregonstate.edu; tuftshealthletter.com

------

Call The Bee's Sam McManis, (916) 321-1145.

-----

To see more of The Sacramento Bee, or to subscribe to the newspaper, go to http://www.sacbee.com/.



Copyright © 2010, The Sacramento Bee, Calif.



Distributed by McClatchy-Tribune Information Services.

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Simple Steps to Reduce Alzheimer’s Risk

Posted July 5, 2010

— DRINK green tea: it protects your memory, a Japanese study has found.

People who drank one cup daily were 37 per cent less likely to suffer agerelated cognitive illnesses. This is because a compound found in the tea — EGCG — helps prevent the build-up of plaque on brain cells, which can lead to Alzheimer’s.

Scientists are developing a tea with a high concentration of EGCG.

Tea drinkers should steep their tea for at least three minutes — any less results in lower amounts of EGCG, scientists say.

— EAT more curry: despite being criticised by healthy-eating fans, this fast food can protect against Alzheimer’s.

Having a few curries a week may help prevent the onset of Alzheimer’s by a fifth, U.S. researchers have found.

The interaction between the curcumin in the spice turmeric and a form of vitamin D stimulates the immune system to clear the amyloid plaques in the brain, which are linked to memory loss.

-- DRINK green tea: it protects your memory, a Japanese study has found.

People who drank one cup daily were 37 per cent less likely to suffer agerelated cognitive illnesses. This is because a compound found in the tea -- EGCG -- helps prevent the build-up of plaque on brain cells, which can lead to Alzheimer's.

Scientists are developing a tea with a high concentration of EGCG.

Tea drinkers should steep their tea for at least three minutes -- any less results in lower amounts of EGCG, scientists say.

-- EAT more curry: despite being criticised by healthy-eating fans, this fast food can protect against Alzheimer's.

Having a few curries a week may help prevent the onset of Alzheimer's by a fifth, U.S. researchers have found.

The interaction between the curcumin in the spice turmeric and a form of vitamin D stimulates the immune system to clear the amyloid plaques in the brain, which are linked to memory loss.

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Summer Strawberry Ideas

Posted July 4, 2010

You may not need a reason to eat fresh strawberries, but the health benefits certainly sweeten the deal.

Just consider: Out of more than 1,000 foods, the berries were ranked third highest in antioxidant content per serving by the American Journal of Clinical Nutrition, behind blackberries and walnuts. Loaded with Vitamin C, strawberries are also a good source of potassium, manganese, and fiber. Now is the time to enjoy them at their prime.

Strawberry gelatin

This refreshing strawberry gelatin has a kid-friendly texture that’s a cross between jam and pudding. Mix 3 cups strawberries, 1/2 cup sugar, and 1 tablespoon lemon juice in a blender. Strain the mixture and pour the liquid into a small saucepan (discard the solids). In a bowl, pour 2 packets unflavored gelatin over 1 cup cold water and let the mixture stand for 5 minutes. Heat the strained liquid until it’s just starting to boil, then stir it into the gelatin mixture. Pour the gelatin into an 8- by 8-inch glass pan and chill for at least 4 hours before serving.

Frozen yogurt

Here’s an easy way to make your own strawberry frozen yogurt. Freeze 2 cups fresh strawberries. Combine the berries with 6 ounces nonfat French vanilla yogurt in a food processor, then blend until smooth. Serve immediately.

Did you know?

One cup of strawberries offers 140 percent of the RDA of Vitamin C for adults and kids ages 5 and up.

—

© 2010, Disney FamilyFun. http://familyfun.go.com/

Distributed by McClatchy-Tribune Information Service

You may not need a reason to eat fresh strawberries, but the health benefits certainly sweeten the deal.

Just consider: Out of more than 1,000 foods, the berries were ranked third highest in antioxidant content per serving by the American Journal of Clinical Nutrition, behind blackberries and walnuts. Loaded with Vitamin C, strawberries are also a good source of potassium, manganese, and fiber. Now is the time to enjoy them at their prime.

Strawberry gelatin

This refreshing strawberry gelatin has a kid-friendly texture that's a cross between jam and pudding. Mix 3 cups strawberries, 1/2 cup sugar, and 1 tablespoon lemon juice in a blender. Strain the mixture and pour the liquid into a small saucepan (discard the solids). In a bowl, pour 2 packets unflavored gelatin over 1 cup cold water and let the mixture stand for 5 minutes. Heat the strained liquid until it's just starting to boil, then stir it into the gelatin mixture. Pour the gelatin into an 8- by 8-inch glass pan and chill for at least 4 hours before serving.

Frozen yogurt

Here's an easy way to make your own strawberry frozen yogurt. Freeze 2 cups fresh strawberries. Combine the berries with 6 ounces nonfat French vanilla yogurt in a food processor, then blend until smooth. Serve immediately.

Did you know?

One cup of strawberries offers 140 percent of the RDA of Vitamin C for adults and kids ages 5 and up.

---

© 2010, Disney FamilyFun. http://familyfun.go.com/

Distributed by McClatchy-Tribune Information Service

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