Energy Drinks Are Risky Behavior in a Can
Marketers would have us believe that superpowers can be had by popping the top and guzzling a colorful can of "energy" with names like
Red Bull, Vitamin Water, Monster Energy and Guru.
However, while energy drinks flowed fairly easily from gyms to the club scene to the mainstream, new research has linked them to health risks. This is truly ironic given how the beverages are sold to the health-seeking set.
Nancy Appleton, PhD, a nutritional consultant based in La Jolla, California, and author of Stopping Inflammation (Square One), was asked whether or not there is any basis at all for claims that these drinks have positive attributes. In a word, she said "no,".
There's nothing to be gained by turning to artificial, chemical-laden products that are, in fact, actually harmful.
Dr. Appleton says the caffeine content of many energy drinks is uncomfortably high.
According to a report in the Journal of Analytical Toxicology, energy drinks contain as much as 141 milligrams (mg) of caffeine per serving, often more than an eight-ounce cup of coffee (about 83 mg to 135 mg -- and coffee also contains natural co-factors that counteract some of the stimulating effect of caffeine).
Energy drinks also exceed the .02% caffeine content generally recognized as safe by the US Food and Drug Administration (FDA) in its guidelines for colas.
In comparison, a 12-ounce Coca-Cola Classic contains 34.5 mg of caffeine... Pepsi contains 38 mg... and Tab has 46.5 mg. And, with energy drinks, as with colas and cups of coffee, many people don't stop with one.
RESEARCH PINPOINTS RISKS
In addition to excess amounts of caffeine, research conducted at Henry Ford Hospital in Detroit and presented at the American Heart Association's annual conference in 2007 found a link between consumption of energy drinks and elevated blood pressure and heart rate.
After abstaining from all caffeine for two days, healthy young adults drank two energy drinks, each containing 80 milligrams of caffeine and 1,000 milligrams of taurine, an amino acid thought to boost alertness that is found in protein foods like meat and fish.
Having taken baseline measurements before energy drink consumption, researchers measured blood pressure, heart rate and did an EKG following the drink -- at 30 minutes, an hour, two, three and four hours later. For the next five days, subjects consumed two energy drinks a day. On the seventh day researchers followed the same procedures as on the first day -- baseline measures for days one and seven were compared. After energy drink consumption, heart rates increased five to seven beats per minute, and systolic blood pressure increased by 10 mmHg. Though not raised to a degree that would be dangerous in healthy adults, researchers noted that this effect could be detrimental in people with health problems, including some who aren't aware of their increased risk.
Manufacturers of energy drinks are shrewdly pursuing the often sleep-deprived young adult marketplace. However, even though this group is considered relatively healthy and fit, they need to beware of health risks associated with excessive use of these products...
Exercise and sports
Caffeine is a diuretic, meaning it promotes the production of urine by the kidneys. Severe dehydration may result when you combine the effect of the caffeine in the drinks with the natural fluid loss that occurs with exercise and sweating. Because of this risk, the American College of Sports Medicine discourages high school athletes from drinking these stimulant-containing energy or sports drinks.
Energy drinks and alcohol. Some recent entries in the energy drink market contain alcohol. But whether purchased as an all-in-one product or with alcohol added separately, it's important to note that there are particular dangers to imbibing spiked energy drinks since they contain both stimulants and a depressant (the alcohol).
The stimulants mask the fatigue that normally serves to signal that you've had too much to drink and it's time to quit. They may also reduce perceived impairment, and lead inexperienced kids (adults too, for that matter) to believe that they are more sober than they actually are. That can lead to poor judgment... and sometimes serious accidents. The fact that these substances are combined can also affect how they are metabolized, leading to the potential for serious medical problems when done in excess, and/or by people who are vulnerable, including those on prescription or OTC medications.
Posing as "Natural."
To appeal to health-conscious consumers, many marketers pump their drinks full of vitamins, amino acids or herbs (such as carnitine, guarana, ginseng, bitter orange), and then slap a "natural" label on the bottles. Don't be duped by this ruse, since there's nothing wholesome about these beverages and anything "natural" added to them is in amounts too tiny to have any benefit whatsoever.
Bloated with sugar and calories. Like soft drinks, energy drinks can make you fat. Dr. Appleton warns that they are loaded with sugar -- equivalent to three or more teaspoons per can or bottle -- and empty calories. They might seem less "bad for you" than sodas... for example, one serving of green tea flavored Vitamin Water contains 50 calories and 13 grams of sugar, while one 12-ounce Coca Cola Classic has 140 calories and 39 grams of sugar. But a more careful reading of the Vitamin Water label reveals that one serving consists of eight ounces and the beverage comes in 20-ounce bottles... so a bottle contains 125 calories and 32.5 grams of sugar. Additionally energy drinks are often made from fructose -- crystalline fructose or high fructose corn syrup. Some experts believe these sweeteners are damaging and may do more harm to your liver and endocrine system than table sugar or glucose.
What is the best sports energy drink?
A cool, clear, clean glass of water. It's more refreshing and it's better for your health. Be sure to drink good water avoid plastic bottles if at all possible!
Want too know more about water?
Read- Your bodies many cries for water
Source(s):
Nancy Appleton, PhD, nutritional consultant based in La Jolla, California, and author of Lick the Sugar Habit (Penguin Putnam) and Stopping Inflammation (Square One).
Showing posts with label joint pain vegetables fish cold water fish. Show all posts
Showing posts with label joint pain vegetables fish cold water fish. Show all posts
Tuesday, September 21, 2010
Saturday, May 29, 2010
Asparagus: It' s Hidden Secrets
Asparagus a vegetable with long, tender shoots. It comes in several types,generally categorized as white, purple or green varieties. Asparagus is related to the lily family and a cousin to onion and garlic. Asparagus is one vegetable that still needs to harvested by hand,hence the cost being higher than most other vegetables. The color of the asparagus is determined by the amount of exposure to sunlight. Green asparagus is traditionally the most common variety we see in our local stores, while purple or white asparagus is available on a limited basis in specialty markets. White asparagus is the type that is most popular in Northern Europe. The white variety has less flavor then the green or purple. The purple variety is generally harvested when the stalks reach a height of approximately 3 inches. Once cooked purple asparagus provides a distinctive fruity flavor. Try it for some variety in your dinner, it is loaded with phytonutrients.
Uses:
Asparagus can be boiled, steamed, sautéed, grilled, pickled, or served cold. It makes an enjoyable appetizer, or a good complement to salads, vegetable dishes, and soups. Asparagus can also be pureed and used for soups and soufflés.
At Their Best:
Asparagus is best when in season in your area, which in our begins in April and runs through June.
Asparagus is harvested throughout the year some where in the world, making it available year round. It is best when eaten within a couple of days of harvesting so if purchasing in the off season prepare it as soon as purchased to maintain the flavor. When it is in season in your local area prepare it within 1-3 days from purchase date, for the best taste.
Purchasing Asparagus
Select asparagus with stalks that are firm, crisp,with full heads and tightly closed without any discolored tops. Check the aroma of the asparagus it should not give off an fowl odor. The ends of the asparagus that have been cut should be moist and fresh in appearance, not dried or cracked. When dried or cracked you may be purchasing old asparagus.
Storage;
Asparagus perishes easily. Fresh asparagus will last about 3 to 4 days while blanched asparagus can last for 9 months in the freezer. Do not wash asparagus before storing. Wash it just before using. To store fresh asparagus, wrap the stalks in a damp cloth or paper towel and place in a plastic bag that is not airtight. Airtight bags will trap moisture, causing the asparagus to become soggy and it begins to rot. Fresh asparagus can be stored by trimming an inch off the stem end, wrapping ends with a wet paper towel,then stand the spears upright in a glass container filled with a couple of inches of water. Place a loose plastic bag over the spear tips and store in the refrigerator.
Preparation is key to good tasting Asparagus.
Asparagus is one of the more underrated, as well as misunderstood, vegetables. Many people say they don't like it, myself included. Most often it is served over-cooked which makes it mushy, slimy and tasteless. This is how I recall asparagus tasting as a child. It was even worse when we ate it from a can,it was defiantly over cooked. I had a few opportunities in my life to have it prepared properly. I now enjoy it a great deal, as does my family. The bottom line is most people don't know how to purchase it, store it or prepare it.
Asparagus used as medicine: It has been used since early times as both a vegetable and a medicine. Asparagus has a long history of medicinal help for liver, kidney and heart disorders. It has been known to aid patients who suffer from kidney stones. It also has anti-inflammatory benefit which is great for those who suffer from arthritis. It works to detoxify the liver as well.
We can eat ourselves sick now lets try a new road and started a road to wellness through eating healthier. Juicing asparagus is a great way to get alot of detox and flood your body with rich nutrients. Remember organic is best!
Asparagus is low in calories, contains no cholesterol and is very low in sodium. And it's loaded with nutrients; a great source of the B vitamins (B1, B2, B3, and B6), high in calcium, magnesium and zinc, and a very good source of dietary fiber and protein along with other vitamins (A,C, E and K) and minerals (iron, phosphorus, potassium, copper, and selenium).
High Antioxidants benefits, like spinach and turnip greens. As well as a great source of folate and potassium. Research suggests folate is key in taming homocysteine, a substance implicated in heart disease. Several studies indicate that getting plenty of potassium may reduce the loss of calcium from the body. Green asparagus is an especially good source of vitamin C. Vitamin C helps the body produce and maintain collagen, the major structural protein component of the body's connective tissues.
Folate is a great anti cancer supplement beware avoid folic acid as a supplement, it may create some cancers. Look for future posts on folic acid and cancer.
COOKING ASPARAGUS: Asparagus should be cooked: "fast." Cooking time will vary depending on the thickness and age of the asparagus. Fresh asparagus requires less cooking. The asparagus should be cooked for only 2 to 6 minutes, just to a point where it's tender inside yet still crispy on the outside. Steaming will retain the most nutrients. It takes only a few minutes for those stalks to turn a bright green, showing that they are ready. You can also grill, sauté or roast asparagus. Any of those methods will bring out a unique sweet nutty flavor.
Check out a few websites on preparing asparagus before you cook it again.You can grill,saute,steam,roast or even make it in the oven. remember keep it simple and quick 2-6 min is the maximum cook time for perfect asparagus.
Uses:
Asparagus can be boiled, steamed, sautéed, grilled, pickled, or served cold. It makes an enjoyable appetizer, or a good complement to salads, vegetable dishes, and soups. Asparagus can also be pureed and used for soups and soufflés.
At Their Best:
Asparagus is best when in season in your area, which in our begins in April and runs through June.
Asparagus is harvested throughout the year some where in the world, making it available year round. It is best when eaten within a couple of days of harvesting so if purchasing in the off season prepare it as soon as purchased to maintain the flavor. When it is in season in your local area prepare it within 1-3 days from purchase date, for the best taste.
Purchasing Asparagus
Select asparagus with stalks that are firm, crisp,with full heads and tightly closed without any discolored tops. Check the aroma of the asparagus it should not give off an fowl odor. The ends of the asparagus that have been cut should be moist and fresh in appearance, not dried or cracked. When dried or cracked you may be purchasing old asparagus.
Storage;
Asparagus perishes easily. Fresh asparagus will last about 3 to 4 days while blanched asparagus can last for 9 months in the freezer. Do not wash asparagus before storing. Wash it just before using. To store fresh asparagus, wrap the stalks in a damp cloth or paper towel and place in a plastic bag that is not airtight. Airtight bags will trap moisture, causing the asparagus to become soggy and it begins to rot. Fresh asparagus can be stored by trimming an inch off the stem end, wrapping ends with a wet paper towel,then stand the spears upright in a glass container filled with a couple of inches of water. Place a loose plastic bag over the spear tips and store in the refrigerator.
Preparation is key to good tasting Asparagus.
Asparagus is one of the more underrated, as well as misunderstood, vegetables. Many people say they don't like it, myself included. Most often it is served over-cooked which makes it mushy, slimy and tasteless. This is how I recall asparagus tasting as a child. It was even worse when we ate it from a can,it was defiantly over cooked. I had a few opportunities in my life to have it prepared properly. I now enjoy it a great deal, as does my family. The bottom line is most people don't know how to purchase it, store it or prepare it.
Asparagus used as medicine: It has been used since early times as both a vegetable and a medicine. Asparagus has a long history of medicinal help for liver, kidney and heart disorders. It has been known to aid patients who suffer from kidney stones. It also has anti-inflammatory benefit which is great for those who suffer from arthritis. It works to detoxify the liver as well.
We can eat ourselves sick now lets try a new road and started a road to wellness through eating healthier. Juicing asparagus is a great way to get alot of detox and flood your body with rich nutrients. Remember organic is best!
Asparagus is low in calories, contains no cholesterol and is very low in sodium. And it's loaded with nutrients; a great source of the B vitamins (B1, B2, B3, and B6), high in calcium, magnesium and zinc, and a very good source of dietary fiber and protein along with other vitamins (A,C, E and K) and minerals (iron, phosphorus, potassium, copper, and selenium).
High Antioxidants benefits, like spinach and turnip greens. As well as a great source of folate and potassium. Research suggests folate is key in taming homocysteine, a substance implicated in heart disease. Several studies indicate that getting plenty of potassium may reduce the loss of calcium from the body. Green asparagus is an especially good source of vitamin C. Vitamin C helps the body produce and maintain collagen, the major structural protein component of the body's connective tissues.
Folate is a great anti cancer supplement beware avoid folic acid as a supplement, it may create some cancers. Look for future posts on folic acid and cancer.
COOKING ASPARAGUS: Asparagus should be cooked: "fast." Cooking time will vary depending on the thickness and age of the asparagus. Fresh asparagus requires less cooking. The asparagus should be cooked for only 2 to 6 minutes, just to a point where it's tender inside yet still crispy on the outside. Steaming will retain the most nutrients. It takes only a few minutes for those stalks to turn a bright green, showing that they are ready. You can also grill, sauté or roast asparagus. Any of those methods will bring out a unique sweet nutty flavor.
Check out a few websites on preparing asparagus before you cook it again.You can grill,saute,steam,roast or even make it in the oven. remember keep it simple and quick 2-6 min is the maximum cook time for perfect asparagus.
Sunday, November 8, 2009
Joint pain, arthritis pain, could it be my diet?
Readers,
It's getting colder and winter is on her way! If you are one of the many
joint pain sufferers you may have already have noticed a increase in your joint pains.
Research has made a direct link to pain and diet. We should all know that "Junk Food" is off the list.
Processed sugars and other high-glycemic starches increase inflammation, as they raise blood sugar, according to an article in the March 2002 American Journal of Clinical Nutrition
Chronic inflammation almost always is connected with diabetes and excess weight. You can't see or feel inflammation, but this type of inflammation increases the risk of coronary heart disease, the leading cause of death among people with diabetes. Cancers and coronary diseases are also on the rise.
Good News!
I have 11 foods that will be greatly beneficial in reducing your joint pain and decreasing the inflammatory process
Here are several simple food practices that you can add to your diet in support of better vascular health.
1.Salmon and cold water fish, contain anti-inflammatory fats called omega-3s. Wild salmon has more of these super-healthy fats than does farmed salmon. Farm raised fish is more toxic. Fish raised in a fish farm is mostly corn fed which will also increase your joint pain.
2.Grass-fed beef and other animal foods are your best sources of meat products. As opposed to traditional grain-fed livestock, meat that comes from grass fed animals also contains anti-inflammatory omega-3s but in lower concentrations than cold water fish. Free-range livestock that graze in pastures build up higher levels of omega-
3's. Meat from grain-fed animals has virtually no omega-3s and plenty of saturated fat. Remember, to choose organic meat. We do not want meat with antibiotics and other medications.
Cooking tip: Unless it's ground, grass-fed beef may be tougher, so cook it slowly for best results.
3.Salads, made with dark-green lettuce, spinach, and veggies that are rich in vitamin C, other antioxidants and nutrients dampen inflammation.
Choose olive oil-and-vinegar for your salad dressing (vinegar helps moderate blood sugar). Skip the croutons! Grains are pro-inflammatory foods.
4.Cruciferous vegetables include broccoli, cauliflower, brussels sprouts and kale. They are loaded with antioxidants. They provide one other ingredient, sulfur what the body needs to make its own high-powered antioxidants.
5.Cherries another great food. A study in the April 2006 Journal of Nutrition showed that eating cherries daily can significantly reduce inflammation. Cherries are packed with antioxidants and relatively low on the glycemic index. Be sure to eat only organic cherries.
Tip: Frozen cherries are available all year long and make a tasty dessert with a little plain yogurt or cheese.
6. Blueberries are delicious fruits. They are packed full of natural compounds that reduce inflammation. Researchers think that blueberries may protect the brain from many of the effects of aging. Frozen berries are usually less expensive than fresh and just as good for you. Remember buy organic because you do not need the pesticides!
7. Turmeric spice contains a powerful, natural anti-inflammatory compound. According to a report in the August 2007 Biochemical Pharmacology, Turmeric is part of curry spice blends which is used in Asian cuisines. To use: Buy powdered curry spice which contains turmeric or plain curry spice and use it as a seasoning.
Experiment with it in squash and pumpkin soups.
8. Ginger is a relative of tumeric, and it is also known for its anti-inflammatory properties. Some research suggests that it might also help control blood sugar.
Add ginger to your diet in the form of raw ginger or as a tea. Brew your own ginger tea.
Remove the skin of a fresh ginger root from the super market using a peeler. Add several thin slices to a cup of hot water and let steep for a 3-5 minutes. Drink warm or chilled, it is nice with lemon or orange rind.
9. Garlic, the verdict is still out on this one. The research isn't consistent, but garlic is said to have some anti-inflammatory and glucose-regulating benefits, and it may also help your body fight infections. It won't hurt you, and it makes for a tasty addition to foods.
10. Green tea contains natural anti-inflammatory compounds as does fruits and vegetables. It may even reduce the risk of heart disease and cancer.
Recommendation is one cup a day, brew it like sun tea, refrigerate, and serve. Keeps about 3 days in the refrigerator.
11.Olive oil is a great source of oleic acid, another anti-inflammatory oil. Researchers wrote in the October 2007 Journal of the American College of Nutrition that those who consume more oleic acid have better insulin function and lower blood sugar.
Shopping Guide: Choose extra-virgin olive oil, which is the least processed, and use it instead of other cooking oils. Other "cold-pressed" or "expeller-pressed" oils can be good sources as well, but some oils cause imflammation such as sunflower and soy oils.
As you noticed, anti-inflammatory eating is right in line with healthy lifestyle and diabetic friendly diets. This is the way we all should eat, whether we have disease or not. It is easier to be well than to get well once you have a disease. Seek to add lots of plant foods and eliminate or limit animal foods, as unaltered and unprocessed as possible. If everyone ate this way, we would be living Life Long Health and Wellness.
Please contact me if you need further help with an antiimflammatory diet.
Till next time,
Dr. Kulp
It's getting colder and winter is on her way! If you are one of the many
joint pain sufferers you may have already have noticed a increase in your joint pains.
Research has made a direct link to pain and diet. We should all know that "Junk Food" is off the list.
Processed sugars and other high-glycemic starches increase inflammation, as they raise blood sugar, according to an article in the March 2002 American Journal of Clinical Nutrition
Chronic inflammation almost always is connected with diabetes and excess weight. You can't see or feel inflammation, but this type of inflammation increases the risk of coronary heart disease, the leading cause of death among people with diabetes. Cancers and coronary diseases are also on the rise.
Good News!
I have 11 foods that will be greatly beneficial in reducing your joint pain and decreasing the inflammatory process
Here are several simple food practices that you can add to your diet in support of better vascular health.
1.Salmon and cold water fish, contain anti-inflammatory fats called omega-3s. Wild salmon has more of these super-healthy fats than does farmed salmon. Farm raised fish is more toxic. Fish raised in a fish farm is mostly corn fed which will also increase your joint pain.
2.Grass-fed beef and other animal foods are your best sources of meat products. As opposed to traditional grain-fed livestock, meat that comes from grass fed animals also contains anti-inflammatory omega-3s but in lower concentrations than cold water fish. Free-range livestock that graze in pastures build up higher levels of omega-
3's. Meat from grain-fed animals has virtually no omega-3s and plenty of saturated fat. Remember, to choose organic meat. We do not want meat with antibiotics and other medications.
Cooking tip: Unless it's ground, grass-fed beef may be tougher, so cook it slowly for best results.
3.Salads, made with dark-green lettuce, spinach, and veggies that are rich in vitamin C, other antioxidants and nutrients dampen inflammation.
Choose olive oil-and-vinegar for your salad dressing (vinegar helps moderate blood sugar). Skip the croutons! Grains are pro-inflammatory foods.
4.Cruciferous vegetables include broccoli, cauliflower, brussels sprouts and kale. They are loaded with antioxidants. They provide one other ingredient, sulfur what the body needs to make its own high-powered antioxidants.
5.Cherries another great food. A study in the April 2006 Journal of Nutrition showed that eating cherries daily can significantly reduce inflammation. Cherries are packed with antioxidants and relatively low on the glycemic index. Be sure to eat only organic cherries.
Tip: Frozen cherries are available all year long and make a tasty dessert with a little plain yogurt or cheese.
6. Blueberries are delicious fruits. They are packed full of natural compounds that reduce inflammation. Researchers think that blueberries may protect the brain from many of the effects of aging. Frozen berries are usually less expensive than fresh and just as good for you. Remember buy organic because you do not need the pesticides!
7. Turmeric spice contains a powerful, natural anti-inflammatory compound. According to a report in the August 2007 Biochemical Pharmacology, Turmeric is part of curry spice blends which is used in Asian cuisines. To use: Buy powdered curry spice which contains turmeric or plain curry spice and use it as a seasoning.
Experiment with it in squash and pumpkin soups.
8. Ginger is a relative of tumeric, and it is also known for its anti-inflammatory properties. Some research suggests that it might also help control blood sugar.
Add ginger to your diet in the form of raw ginger or as a tea. Brew your own ginger tea.
Remove the skin of a fresh ginger root from the super market using a peeler. Add several thin slices to a cup of hot water and let steep for a 3-5 minutes. Drink warm or chilled, it is nice with lemon or orange rind.
9. Garlic, the verdict is still out on this one. The research isn't consistent, but garlic is said to have some anti-inflammatory and glucose-regulating benefits, and it may also help your body fight infections. It won't hurt you, and it makes for a tasty addition to foods.
10. Green tea contains natural anti-inflammatory compounds as does fruits and vegetables. It may even reduce the risk of heart disease and cancer.
Recommendation is one cup a day, brew it like sun tea, refrigerate, and serve. Keeps about 3 days in the refrigerator.
11.Olive oil is a great source of oleic acid, another anti-inflammatory oil. Researchers wrote in the October 2007 Journal of the American College of Nutrition that those who consume more oleic acid have better insulin function and lower blood sugar.
Shopping Guide: Choose extra-virgin olive oil, which is the least processed, and use it instead of other cooking oils. Other "cold-pressed" or "expeller-pressed" oils can be good sources as well, but some oils cause imflammation such as sunflower and soy oils.
As you noticed, anti-inflammatory eating is right in line with healthy lifestyle and diabetic friendly diets. This is the way we all should eat, whether we have disease or not. It is easier to be well than to get well once you have a disease. Seek to add lots of plant foods and eliminate or limit animal foods, as unaltered and unprocessed as possible. If everyone ate this way, we would be living Life Long Health and Wellness.
Please contact me if you need further help with an antiimflammatory diet.
Till next time,
Dr. Kulp
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