Tag Archives: DIET

Brain Health: The Benefits Of Intermittent Fasting

Although intermittent fasting is most widely known as a weight-loss strategy, emerging research suggests that it could have benefits for brain health and cognition. But does it actually work, are there any drawbacks and how long would you have to fast to see benefits?

WSJ’s Daniela Hernandez breaks down what’s known and what’s not about the neuroscience of intermittent fasting.

Video Timeline: 0:00 Could intermittent fasting help our brains work better and longer? 0:31 How long would you have to fast to see any potential cognitive benefits? 1:04 How intermittent fasting could affect your ability to focus 2:27 Potential mood-related benefits of intermittent fasting 2:48 How intermittent fasting can affect brain health 4:03 Potential drawbacks of intermittent fasting

NUTRIGENOMICS: HOW DIET CAN REPROGRAM OUR DNA

The burgeoning field of “nutrigenomics” claims that the food we eat can alter our genetics. Dietitians, scientists and lifestyle companies have all hopped on the bandwagon.

Nutrigenomics (also known as nutritional genomics) is broadly defined as the relationship between nutrients, diet, and gene expression. The launch of the Human Genome Project in the 1990s and the subsequent mapping of human DNA sequencing ushered in the ‘era of big science’, jump-starting the field of nutrigenomics that we know today.

Diets: Southern Foods Up Risks Of Chronic Disease

Warmer weather brings more opportunities for picnics, barbecues and gatherings around food. But before you reach for a second helping, consider if what you’re eating may be increasing your risk for chronic disease. Dr. Ivan Porter II, a nephrologist at Mayo Clinic. Dr. Porter explains dietary changes can have a significant impact on their blood pressure and overall health.

Inflammation: How To Treat Ulcerative Colitis

Since ulcerative colitis (UC), a condition that causes inflammation in the colon and rectum, is never medically cured, certain lifestyle behaviors can help you manage symptoms and better cope with your condition. In addition to managing stress, paying attention to what you eat can have a big impact on your quality of life.

There is no single diet that works best for managing UC. In fact, no studies have shown that any specific diet improves symptoms or that any specific foods cause UC flare-ups. The best approach is to avoid or reduce the foods that aggravate your symptoms.

You should eat a well-balanced, healthy diet rich in fresh fruits and vegetables, such as a Mediterranean style diet. Avoid preservatives and emulsifiers, such as carrageenan, carboxymethylcellulose, and polysorbate-80.

Diet News: Tufts Health & Nutrition Letter (Mar ’22)

This month, read about:
Spring Greens!NEWSBITES: Vitamin B12 and
depression; vegetables for bone healthChrononutritionYour Amazing Digestive SystemDiet and Your ThyroidAsk Tufts Experts: Nutrition Label Nutrients … Diet and Diverticulitis

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DR. C’S JOURNAL: IT PAYS TO BE KIND TO YOUR STOMACH

This whipping boy of humanity is regularly insulted by all sorts of concoctions dictated by our taste buds and psyche, not to mention the many drugs required to treat our poor health. It is amazing how much abuse it can absorb with minimal complaint.

The stomach has evolved as a “fiery pit” of high acid content to intercept various bacterial invaders. Fortunately a few escaped to populate our intestinal tracts, where they are mostly beneficial. One bacterium in particular evolved to tolerate the high acidic conditions of the stomach, like extremophile bacteria tolerate the “smoking vents” underneath the sea. This is the famous helicobacterium pylori, which caused most gastric ulcers in the early days of my medical career. Ulcers were then treated by an ongoing special diet. Now they are treated by a simple course of antibiotics.

The stomach evolved a special lining to tolerate the acid, and a valve to keep it in place. Over time this valve may weaken, allowing the acid to reflux back into the swallowing tube, the esophagus. This produces the familiar heartburn that most of us have experienced, and if chronic, can produce inflammation and the condition called Barrett’s esophagus, which frequently leads to gastric cancer.

Gastric cancer comprises only about 1.5% of cancers in the United States, but in Korea it is the most common cancer. This may be because of the Korean diet, Which often finds nitrites in close proximity to proteins, which donate an amine group to form the carcinogen nitrosamine.

I have begun a time restricted eating program, where I eat my entire days food within a six hour window. My stomach has seemed to tolerate this, but I have noticed that when I eat a lot of fat late in the day (I like half-and-half on my oatmeal) my stomach will object. Alcohol does the same thing, and when I was in medical school we used to give a dose of alcohol to stimulate stomach acid production, as a test.

If you have a lot of pain in the area of the stomach (the epigastrium), chronic heartburn or trouble swallowing chunks of meat, you may well need to see a gastroenterologist, who will look into the esophagus and stomach to check for problems.

Please check the following Mayo clinic articles for more information.

—Dr. C.

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HARVARD STUDY: VITAMIN D LOWERS THE RISK OF YOUNG-ONSET COLORECTAL CANCER

COMMENTARY:

Vitamin D has many beneficial effects, but my comments will be restricted to the effect of vitamin D on cancer.

Interest in this association was started by the observation that certain cancers are less common near the equator, where there is more sunlight exposure, and therefore more natural vitamin D generation in your skin.
The most information on cancer in humans Is available on colorectal, breast, prostate, and pancreatic cancer. Colorectal cancer, highlighted DWW our posting, is the only cancer that apparently is affected by vitamin D.

Several studies have suggested that vitamin D can decrease cancer cell growth, stimulate cell death, and reduce cancer blood vessel formation. Increasing cell death, or apoptosis, is what interests me the most, since this is one of the factors which increases inflammation in aging.

The infographics stated that only 300 international units of vitamin D is necessary to produce a 50 Percent reduction in cancer, and that a healthy diet generally supplies this.

I personally take 5000 international units vitamin D. This produces a blood level of about 60 ng/mL, and what the NFL recommends to keep their players healthy, and well within the maximum recommended level of 120 ng/milliliter.

Excessive vitamin D can produce an elevated calcium blood level, and mine is within normal limits. I take the higher dose because of vitamin D’s other effects, such is benefiting the immune system in a time of Conid-19.

I suggest that you get a vitamin D blood level, and also a calcium blood level if you elect to take more of this useful vitamin.

–Dr. C

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