By — Randy Dotinga

Drinking more than two sweetened sodas a day boosts risk of hypertension, study finds

FRIDAY, Oct. 30 (HealthDay News) — Here's a new reason to put down that sugary soft drink: Research suggests that a diet high in fructose, a common sweetener, boosts the risk of high blood pressure.

High-fructose corn syrup is found in many processed foods and beverages. Americans consume 30 percent more fructose now than 20 years ago, and researchers have linked higher fructose consumption to the growing obesity epidemic. But scientists weren't sure if a connection existed between fructose consumption and high blood pressure.

In a new study, Dr. Diana Jalal, of the University of Colorado Denver Health Sciences Center, and colleagues studied 4,528 adults without a history of high blood pressure. They examined their fructose intake and found that those who consumed more than 74 grams of fructose per day — that's the equivalent of the amount in 2.5 sweetened soft drinks — boosted their risk of high blood pressure by 28 percent to 87 percent, depending on the level of hypertension.

"These results indicate that high fructose intake in the form of added sugars is significantly and independently associated with higher blood pressure levels in the U.S. adult population with no previous history of hypertension," the study authors wrote, adding that future research is needed to determine if lowering fructose intake will also lower blood pressure.

The study findings were scheduled to be presented at the American Society of Nephrology's annual meeting, held Oct. 27 to Nov. 1 in San Diego.

More information

Learn about high blood pressure from the American Heart Association.

SOURCE: American Society of Nephrology, news release, Oct. 29, 2009

Posted via email from chironews4u’s posterous

Posted on 10/30/2009, 14:00
By –Randy Dotinga

Age-old folk remedy may lead to new antibiotic therapy, study finds

FRIDAY, Oct. 30 (HealthDay News) — As you carve your Halloween jack-o-lantern, consider this new finding: That pumpkin holds potential as a treatment for yeast infections in adults and babies.

Korean researchers, reporting online recently in the Journal of Agricultural and Food Chemistry, examined whether proteins extracted from pumpkin rinds might stop yeast-infection fungus from growing.

Pumpkins have long been used as folk medicine in some regions of the world, and researchers have suggested they might have antibiotic powers.

In the laboratory, one of the proteins stopped the growth of a fungus called Candida albicans that causes vaginal yeast infections, diaper rash and other conditions. No side effects were evident.

The researchers report that the protein found in pumpkins could hold promise as a treatment for people and also help fight fungus that attacks crops.

More information

Learn more about yeast infections from kidshealth.org.

SOURCE: Journal of Agricultural and Food Chemistry, news release, Oct. 29, 2009

Posted via email from chironews4u’s posterous

Posted via email from chironews4u’s posterous

Posted via email from chironews4u’s posterous

via Integrative Nutrition Blog by Joshua Rosenthal on 9/30/09

What comes to mind when you hear “leafy green vegetables”? Kale? Bok choy? Or, does iceberg lettuce count? Any which way you cut it, leafy greens are lacking in the American diet. Sure, they can be a bit intimidating at first, but once you learn how to prepare and cook them, you’ll find it easier to incorporate them into your daily meals.

Greens are high in calcium, magnesium, iron, potassium and vitamins A, C, E and K. They’re great sources of fiber and filled with folic acid, chlorophyll and other nutrients to keep our bodies healthy and strong. Looking to boost your immunity for cold and flu season? Greens strengthen our circulatory and respiratory system. You can improve your body’s resistance naturally by piling your plate with greens.

The next time you’re in your local farmer’s market or the produce section of your grocery store, pick out a new green for the week. Mix spinach or arugula into salads, toss some collards or cabbage into soups, steam kale or broccoli for a tasty side-dish and add bok choy to your favorite stir-fry.

Here are some tips for making your green veggies more exciting and flavorful.

• After cooking, add 1 tablespoon olive oil or toasted sesame oil to every 2 cups of veggies
• Add 2 bay leaves or 1 teaspoon cumin seeds to the cooking water
• Sprinkle cooked veggies with toasted pumpkin, sesame, flax or sunflower seeds
• Sprinkled greens with fresh herbs: mint, dill, basil, parsley, cilantro or scallion
• Use tamari soy sauce or umeboshi vinegar to add extra flavor
• Squeeze fresh lemon juice over steamed veggies
• Stir-fry veggies with a pinch of sea salt, olive oil and garlic

What green will you try this week? Need help getting started? Check out this week’s recipe on Facebook.

Posted via email from chironews4u’s posterous