Moyers Nutrition (formerly DietitianPro®)
Translating the science of nutrition into practical solutions for individualized success with achieving your health goals
According to this study, Vitamin D deficiency increased risk of Dementia by 53%! Good nutrition continually proves to have a vital role in our health and prevention of disease. Vit D Deficiency Ups Dementia by 53%
See more about Vitamin D here: Got Vitamin D?
This recent review on grilling meat gives us some insight on the cancer causing agents associated with grilling. Bottom line still remains: moderation is the key…while it isn’t a good idea to grill daily, once a week or twice a month seems to be the recent consensus. Ways to decrease amount of carcinogens produced during grilling are: 1) marinate meat prior to grilling (especially effective if using Rosemary spice in marinate), and 2) flipping burgers frequently and taking care not to char or burn meat (while also cooking it enough to avoid the health risks of under-cooking). See the full report here
Researchers question the safety of food dyes in our food – many have shown an association with consuming food dye causing increased hyperactivity and negative behaviors in children, and have also suggested that they cause allergies and cancers. For these reasons, it’s a good idea to decrease or eliminate intake of food dyes.
According to the publication “Seeing Red” (published by CSPI – Center for Science in the Public Interest) that reviewed the negative affects of food dyes in our food supply, the following companies deserve honorable mention for beginning to eliminate dyes from some or all of their products:
Take a look at the ingredient labels on foods in your kitchen…how many food dyes do they contain? (Red 40, Yellow 5, Green 3, Blue 1…to name a few?)
You may already know that our bodies make vitamin D upon skin exposure to the sun (ultraviolet-B rays from the sunlight on our skin allows our body to make Vitamin D). However, research indicates that the majority of us are not exposed enough to sunlight to make enough Vitamin D. Factors other than low exposure to the sun that impede the amount of Vitamin D we make are darker skin color, northern latitude, and older age. Research has also shown a link between low levels of Vitamin D and cancer. More recent research by Adrian Gombart, Ph.D., is indicating Vitamin D supplementation may boost the immune system to help our bodies naturally defend against MRSA (a bacteria that is resistant to antibiotics and an increased health concern). Research on Vitamin D Hopefully we will find more answers regarding the amount of Vitamin D supplementation needed to combat our illnesses.
In the meantime, exposing the face and hands to about 10 minutes of sunlight a day is recommended produce enough vitamin D in the body. Food sources of vitamin D include vitamin D fortified foods (milk, some orange juices and cereals), cheese, eggs, salmon, tuna, and sardines.
According to the National Institutes of Health (NIH), the daily Adequate Intake of Vitamin D for adults under 50 years old is 200 IU day, 50-70 years old 400 IU day, and those over 70 should get 600 IU/day. Some researchers are suggesting supplementing with 2,000 IU day. Translation: If you aren’t out in the sun daily, or eating Vitamin D containing foods, you may want to consider a supplement. Your physician can test your vitamin D levels to see if it is low…if you decide to take a supplement, look for D3 (cholecalciferol) rather than D2 (ergocalciferol), and prior to taking supplements, always discuss with your physician.
Choosing Organic foods means paying more for groceries…it is excellent if you are able to afford to buy all organic…but if you can’t, think about choosing the organic version of the foods listed by the EWG (Environmental Working Group). The EWG tests our produce and lists the top worst they call the dirty list…meaning the foods that contain the most pesticide. Take a look at the dirty dozen list for 2017, and try to buy the organic version of those foods to decrease your pesticide intake this year. They also list the top clean list, which have the least amount of pesticide. EWG Pesticides in Produce List 2017 The full list of 48 produce items, ranked from 1 to 48, with 1 being the worst, and 48 having the least amount of pesticide. List of Pesticides in Produce for 2017
Researchers with Linus Pauling Institute have developed new treatment approaches using specific types of copper compounds for ALS. The researchers feel that this may also have potential to be useful for diseases other than ALS, such as Parkinson’s and Alzheimer’s disease. More info here: LPI-Possible future tmt of Lou Gehrig’s Disease-ALS
Cancer researcher Emily Ho, Ph.D., has found evidence that a compound from broccoli and cauliflower, called sulforaphane, helped slow the growth of breast cancer cells in women. Read more here: LPI-Broccoli Research
Getting closer to helping those with Type 1 Diabetes combat it…without medication…excellent breakthrough. If you have Type 1 Diabetes, or know someone that does, please share:
https://medlineplus.gov/news/fullstory_165424.html
Find out more about the symptoms of listeria at the following website:
a) 500 calories
b) 750 calories
c) 1,000 calories
d) 1,200 calories
e) 1,500 calories
Moyers Nutrition (formerly DietitianPro®) 