Low temperature cooking and more

Before step foot in the Anaheim Convention Center to attend Natural Products Expo West, I formulated an introduction to all the exhibitors and representatives I plan to meet. First I should introduce myself. Then I’d explain what my site is all about. Finally, I see my main goal – to learn about the most advanced developments in the natural health industry, so I might give them to my readers and subscribers. I knew this was the right approach for me because it fits with my overall strategy for this site. Simply put, I want to share power, “under the radar” medical information with you and those whose lives you touch. Every Monday you can count on me at least five natural health items that specifically fit into this category. According to my calendar, today is Monday, so here goes!

 

A fascinating study was recently published in the American Journal of Clinical Nutrition. A group of French researchers propose to determine whether a high heat cooking would affect various health markers associated with cardiovascular disease and diabetes. “A randomized, crossover, controlled dietary intervention study” in which 62 men and women was again over the course of several months. During a segment of the study were healthy volunteers with a diet aimed at best steamed food (low heat processed). In a separate time, a diet designed to foods cooked at high temperatures, administered one month. The main difference between the two diets were the respective levels of potentially harmful Maillard reaction products (MRP), substances that are formed during high heat cooking conditions associated with a variety of ailments such as diabetes, cardiovascular disease, neurodegenerative disorders and kidney damage.

  • 1 month in the high heat-diet resulted in a decreased sensitivity to insulin.
  • A decrease in plasma concentrations of omega-3-(-17%), vitamin C (-13%) and E (-8%).
  • An increase in cholesterol (+5%) and triglycerides (+9%).

Noted the changes are indicative of a higher risk of developing blood sugar problems and heart complications. The conclusion of the study states: “The replacement of a high thermal techniques for the treatment of mild cooking techniques can help to positively modulate biomarkers associated with an increased risk of diabetes mellitus and cardiovascular disease.” Based on this finding, it seems what you eat is only part of the story. How do you prepare your food is also a serious consideration for anyone truly interested in maintaining good health. (1)

I have long ago discovered that it’s important not to overly idealistic and promoting natural health concepts. Matters related to enjoy life and practical should be incorporated in the final equation. A recent study conducted at UCLA and partially funded by the National Institutes of Health may help those who will continue to cook with a higher heat. One of the most popular forms of high temperature cooking barbecue. If you enjoy cooking meat this way, consider adding mixtures of herbs and spices to the meat before cooking. In this present experiment, an oregano herbs-rich mixture is lowered to the level of malondialdehyde, another adverse byproduct of the processing of high heat, in hamburgers cooked by 71%. There was also a 49% reduction in urinary malondialdehyde in a group of volunteers that the Spice-enhanced versus non-spicy hamburgers hamburgers eaten. Like the first study, this finding can be applied to reduce exposure to chemicals that are correlated to cancer and heart disease incidence to minimize. (2)

I discovered the following abstract while finishing a cup of organic coffee. A new screening program, based in Japan, was recently published in the Journal of Nutrition. Researchers at the Tohoku University Graduate School of Medicine, the effects of coffee consumption assessed in a group of 37,742 middle-aged men and women. In the course of about 10 years, 2454 of the first group deceased. Of these 426 of the mortality from cardiovascular disease (CVD) and 724 were allocated to cancer.

  • In women, mortality from all causes decreased by 12% who drank coffee occasionally.
  • Women who consumed 1-2 cups / day and more than 3 cups / day had a 18% and 25% lower hazard ratio, respectively.
  • The figures relating to cardiovascular disease were more impressive with up to a 55% lower risk of CVD.
  • It is remarkable that men do not exhibit a similar “strong inverse relationship” with regard to cardiovascular mortality.

The female participants also demonstrated that the risk of colorectal cancer according to the authors of the study. They eventually concluded that, “Our results suggest that coffee may have beneficial effects on mortality from all causes and cardiovascular diseases, especially heart disease have, in women.” (3)

The Alexander Technique manages pain effectively and cheaplySource: BMJ 2008-337: a2656 (a)

Dairy products and meat are often implicated as risk factors in several common cancers. There is no doubt that the way some cattle are raised and how these foods are processed may be inhumane, environmentally damaging and harmful to human health. But to offer a blanket statement that such food is dangerous just flat out does not comply with all the research that is presented in the scientific literature. Thus, a form of vitamin K known as menaquinone or vitamin K2 has been associated with a statistically lower risk of several malignancies. The richest dietary sources of menaquinones are grown and fermented dairy products such as cheese and meat. New evidence from the German Cancer Research Center in Heidelberg, Germany reveals the latest evidence of a vitamin K2/cancer connection. A 10-year follow-up study, involving 24,340 men and women with ages ranging from 35 to 64 found a 14% reduction in the overall incidence of cancer and a 28% reduction in cancer mortality in those with the highest intake of vitamin K2. Both men and women seemed to benefit equally with lung and prostate cancer with the greatest response. It should be noted that plant sources of vitamin K (phylloquinone) is not displayed on the same preventive value afford. (4,5)

The Alexander Technique (AT) is a gentle form of physical therapy that uses specific movements to correct posture. Like Tai Chi and yoga, the aim is generally to improve both the mental and physical functioning. A new evaluation presented in the journal Family Practice suggests that this alternative modality may very well suited for people with chronic back pain. This conclusion is not based on a series of rigorous laboratory tests. Rather, it comes straight from the mouths of those who actually know best – patients. A recent comparison of 359 patients with back pain enrolled in a 3-month program of The Alexander Technique versus an “exercise prescription” indicates that those who participate in the program “feel they can improve back pain to manage. ” A large part of the study volunteers also reported “many barriers to the exercise.” That was not the case with the AT enrolled. This is an important observation, because the durability of a treatment protocol is crucial for long term success. (7)

To review: Low-heat cooking is probably the best way to go if possible. Add an anti-oxidant-rich herbs and spices to meat which is prepared with the aid of higher heat. The case for coffee’s health benefits is even stronger for women in particular. The next time someone tells you that dairy and meat are dangerous, let them know about vitamin K2 link to cancer protection. Finally, if you know someone who is struggling with a sore back and is cautious about the use of exercise o
r medication order to address it – tell them about the Alexander Technique to consider. It’s a fun conversation. It usually starts something like this – “Alexander who”.

 

Posted in Alternative Therapies, nutrition.