Oct 1, 2010

Study finds that sorghum bran has more antioxidants than blueberries, pomegranates

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A new University of Georgia study has found that select varieties of sorghum bran have greater antioxidant and anti-inflammatory properties than well-known foods such as blueberries and pomegranates. Researchers measured polyphenolic compounds, which naturally occur in plants to help fight against pests and disease, and found that the black and sumac varieties of sorghum have significant levels of antioxidants. Many fruits also contain these compounds, they said, though sorghum bran may prove to be the richest and cheapest source.

"Since most human chronic disease states are associated with chronic inflammation and high oxidative stress, a food ingredient such as sorghum bran could potentially make certain processed foods better for a healthy diet," said study co-author Diane Hartle, director of the UGA Nutraceutical Research Laboratory and an associate professor in the College of Pharmacy.

Hartle and her colleagues, whose results appear in the current issue of the Journal of Medicinal Food, measured the degree to which extracts from four different varieties of sorghum reduced inflammation in mice. They found that black and sumac varieties showed significantly higher levels of polyphenolic content and antioxidant levels than the two low-tannin varieties tested, which did not reduce inflammation.

The authors found that levels of polyphenolic compounds in the high-tannin sorghum varieties ranged from 23 to 62 mg of polyphenols per gram. For comparison, blueberries contain approximately 5 mg of polyphenolics per gram, while pomegranate juice contains 2 to 3.5 mg per gram.

The U.S. is the largest producer of sorghum in the world. Most of the sorghum grown, however, is a low-tannin variety that is fed to cattle and poultry or used to manufacture ethanol to fuel cars. "High-tannin sorghums can be of greater economy to manufacturers because of the current cost of berry and fruit sources of similar plant-based chemicals," said study co-author Phillip Greenspan, associate professor in the UGA College of Pharmacy.

High-tannin sorghum bran products have not been available in supermarket foods until recently. The researchers said they hope to generate interest in sorghum bran or its extract as an additive to food and beverages. Sorghum bran extract could be added to a variety of foods and beverages as a liquid concentrate or dried powder. The Great Plains area of the U.S. is the largest worldwide producer of sorghum, and the researchers said that the combination of its low price and high antioxidant and anti-inflammatory properties will make it widely useful as an inexpensive and nutritional food additive.

The researchers have already experimented with adding the extract to apple juice to make it an affordable alternative to pomegranate juice and other antioxidant-rich products. "We're hoping that some company decides to extract this bran and pull these chemicals out and put the extract into a beverage that can help you fight disease rather than promote disease," Hartle said.

Study co-author James Hargrove, associate professor in the UGA College of Family and Consumer Sciences, added that high-tannin sorghum has more antioxidant phytochemicals than other brans such as rice, wheat and oats, whose phenolic content and antioxidant values are low. He and Hartle said that the use of sorghum can become a way to reintroduce a quality food to many products that now use bleached, refined flour.

"Sorghum bran not only provides the fiber but gives you a real medicinal punch at the same time because it delivers a lot of other chemicals that a berry would give you," Hartle said.

Sugar overload, danger

As kids our moms warned us that having too many sweets would rot our teeth. Well guess what, mom was right! A typical can of soda can contain as much as 10 teaspoons of sugar! And we all know that some Americans, especially teenagers, sure can guzzle their soda!

Do you know how much sugar you and your family drink every day? According to the American Dental Association (ADA), the consumption of soft drinks, fruit juices, and sports drinks has increased by 500% over the past 50 years in the United States. The ADA reports that Americans consume more than 53 gallons of carbonated soft drinks per person per year. Some people find it difficult to avoid these sugary drinks since there are nearly 450 different soft drinks available in the United States.

What’s alarming is that most people don’t realize how much sugar they, or their children, consume on a daily basis. A research project published in the Journal of the American Medical Association concluded that the average American eats the equivalent of 21 teaspoons of added sugar a day and that’s about 2 ½ to 3 times more sugar than recommended.

Excess sugar consumption is associated with obesity, diabetes, and other conditions linked to heart disease. The study warns that eating a diet that is extremely high in sugar can be as dangerous as having one that is high in fat.

The study showed that people who ate the most added sugar had the lowest HDL, or good cholesterol and people who ate the least amount of sugar had the highest HDL, or bad cholesterol. The study concluded that eating large amounts of added sugar more than tripled the risk of having low HDL, which is “a major risk factor for heart disease.”

The American Heart Association recommends limiting added sugar in the diet to no more than 100 calories a day for most women and 150 calories a day for most men. That equals about 6 teaspoons of sugar a day for women and 9 teaspoons for men. Did you know, however, that just one 12-ounce can of regular soda can have up to 10 teaspoons of sugar!

Eating and drinking excessive amounts of sugar affects the health of your mouth, too. Consuming too much sugar may lead to oral health problems such as tooth decay and gum disease. Sugar weakens and erodes enamel, the protective outer surface of teeth, and this makes teeth more susceptible to harmful bacteria and decay.

Simply put, eating and drinking too much sugar can cause cavities. A cavity starts as a small hole in your tooth. The ADA explains on their website that when you eat or drink sugary or starchy foods, the sugars and plaque on your teeth mix together to make an acid. The acids in your mouth attack your teeth and can make cavities.

Cavities cannot be fixed by themselves. They can only be fixed by a dentist who will remove the decay and put a filling in the hole left in your tooth. So what can you do to prevent cavities? The American Dental Association (ADA) recommends brushing twice a day with fluoride toothpaste, flossing at least once per day, visiting the dentist regularly, and making nutritious food and beverage choices.

Bright Side Dental is a dental office with locations in Sterling Heights, Livonia, Canton, and Royal Oak, Michigan. Visit www.BrightSideDental.com for more information cavity prevention.
by: Josh Gershonowicz

10 Tactics Sweet Child Overcome picky eater


you do not easily upset or hurt, when facing toddler picky eater. Fatigue you already made food, but then did not eat. Ideally, this would make you up the challenge to be creative and varied menu of different ways of eating. Here are 10 tricks you can try telling that practice:

* Tray of different colors. Serve small pieces of different kinds of fruit, snack foods, cakes, etc. on a tray that interesting.
* Dipped. This is one way to eat your favorite child-ana. For example, a biscuit dipped in milk first before entering the mouth.
* Dabbed. Apply it first thing in the top surface of the food. For example, ajaridia butter, jam, fruit jam kacangatau on a piece of bread, biscuits or krekers.

* Straws. Encourage children to make different smoothies, fruit juice mixed with milk or cream wheep, and serve with a straw. Beep sruput suction caused a sensation that makes children enthusiastic.
* Mini is more. Cut a variety of foods in a variety of interesting shapes and sized mini. For example, a mini sandwich with triangles and rectangles, then given a toothpick ornaments
* Decorated. Every toddler, who at least hooked makanpun, would be tempted to taste when I saw the decorated food interesting.
* Dining together. Invite your friends Your Toddler, or nephew (what else is hooked to eat) to accompany children to eat. Usually, this will change the attitude of children who love food picky.
* Provide in small portions, because the stomach is small.
* Involve the cook (start of the process of shopping, preparation, to presentation). He will be more appetizing taste his own.
* Change menu. For example, the original fried rice for breakfast, exchanged for the dinner menu. Then, pizza for breakfast, and puddings and fruit juices for lunch. Importantly, the calorie needs are met.

Picky eater tips facing child
* Make sure children meikmati balanced nutrition with meals containing protein, carbohydrates, fats, vitamins and minerals.
* Vary the foods so that children do not get bored and get to know new foods.
* Make a habit of eating together for the child eat a good example moved from

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Acai Berry Diet – Adding meals to your Acai Berry Diet

Adding meals to your Acai Berry Diet
We have put together several tastey meals that include the acai berry in them. As every resource continues to talk about the benefitis of the acai berry its important that we use the information practically in our lives. This way we can help our children and familes maintain their health by just including the acai berry in their diets.
We have taken existing foods and modified the recipes to include the acai berry.
Acai Berry Shortcake
Ingredients
* 3 pints fresh Acai Berries
* 1/2 cup white sugar
* 2 1/4 cups all-purpose flour
* 4 teaspoons baking powder
* 2 tablespoons white sugar
* 1/4 teaspoon salt
* 1/3 cup shortening
* 1 egg
* 2/3 cup milk
* 2 cups whipped heavy cream
Directions
1. Slice the Acai berries and toss them with 1/2 cup of white sugar. Set aside.
2. Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
3. In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
4. Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
5. Slice partially cooled cake in half, making two layers. Place half of the Acai berries on one layer and top with the other layer. Top with remaining Acai berries and cover with the whipped cream.
source: healthinlife.com/