Is collagen protein safe and effective?

Naomi writes:

When opening a new container of Vital Proteins Collagen I saw a warning about possible lead content. Should I change my choice of collagen or stop using it altogether?  I am 65 and thought it would be beneficial for my hair and skin.

It’s hard to know for sure without a chemical analysis, but this warning may just be a corporate cover-your-hiney thing. I don’t think you necessarily need to throw away your new (and probably fairly pricey) container of collagen protein. But I’m also skeptical about its benefits for joints, skin, hair, or nails. Continue reading “Is collagen protein safe and effective?” >

Can Your Diet Reduce Stress?

Kristin writes:

Can you talk about cortisol and how it affects our bodies? With all this COVID craziness, it feels like my stress levels are high all the time. What nutritional things can we do to help our stress levels? What can we do about the belly fat that being stressed makes us hang onto?

This article is also available as a podcast. Click to listen

Kristin is not the only one feeling more stressed in recent months. The American Psychological Association conducts an annual poll to gauge stress levels. The specific things that people are stressed about change from year to year but the overall level of stress remains fairly constant.

Even in the best of times, a majority of Americans report living with moderate to high levels of stress and also feel that their stress levels aren’t healthy. Not surprisingly, a new poll conducted in April and May of 2020 found that reported stress levels have jumped up considerably in response to the pandemic.

As many of us know all too well, reaching for sweets or other comfort foods is a typical coping mechanism when we’re stressed. With many people cooped up at home, stress and boredom eating is on the rise, leading to weight gain. And as if that weren’t bad enough, research suggests that when we’re stressed, those comfort calories may lead to weight gain more quickly.

Wouldn’t it be great if there were foods or nutrients that could defuse anxiety and ward off the negative effects of daily stress? No wonder that I see so many magazine and web articles about “stress-busting foods!”

Unfortunately, a lot of these are just puff pieces with little to no scientific basis. Sometimes, however, journalists interview actual scientists about their research. The problem is that researchers often use the word “stress” to mean something very different than what the general population thinks of as stress—and that often leads to confusion.

Physiological stress vs. psychological stress

When we say we’re stressed, we usually mean that we feel overwhelmed or anxious—too many demands, deadlines, and worries, and not enough time, money, and energy to get it all done.

Researchers, on the other hand, often measure physiological stress responses, which don’t necessarily correspond to our psychological experience. So, when they report that a food or nutrient has an effect on “stress,” that doesn’t necessarily mean that you’ll feel better or worse when you eat it.

Let me give you an example.

Do refined carbs cause stress?

In a story on the connection between diet and stress, researcher Robert Ludwig told NPR’s Morning Edition about an experiment he did on obese teenage boys in which the boys who ate highly-processed cereal for breakfast had higher levels of adrenalin (a stress hormone) than those who ate a high protein breakfast instead. The boys who ate more protein were also less hungry and ate fewer calories at lunch. Chalk one up for a high protein breakfast!

Unfortunately, no one asked the boys about their mood or perceived stress level, so we don’t know whether the different meals had any effect on whether they felt any more or less stressed. Nonetheless, if you heard the piece, you probably concluded (as did the reporter) that eating lots of refined carbs and sugar will make you feel more stressed and anxious.

Or do refined carbs calm you down?

But hang on! In her book The Serotonin Power Diet, Dr. Judith Wurtman claims that a big dose of refined carbohydrates is exactly what you should eat to feel more relaxed and happy. That’s because refined carbohydrates promote the production of serotonin, a “feel-good” neurotransmitter.

So which is it? Are we supposed to eat carbs or avoid them to beat stress?

The reason these two scientists seem to be contradicting one another is that they are measuring completely different things. Ludwig is looking at the effect of diet on adrenal hormones, and Wurtman is describing the effect of diet on neurotransmitters. Of the two, neurotransmitters probably have a closer relationship to our mood.

The reason these two scientists seem to be contradicting one another is that they are measuring completely different things.

Nonetheless, I think the disadvantages of Wurtman’s approach outweigh the benefits. Eating refined carbohydrates may temporarily boost serotonin levels. (After all, that’s probably why we crave them when we feel stressed!) But they also sent your blood sugar, insulin, energy, and appetite on a roller coaster ride. Riding that roller coaster on a regular basis is a good way to increase your risk of Type 2 diabetes and heart disease.

Fortunately, eating refined carbs is not the only way to boost those mood-enhancing neurotransmitters. A few minutes of aerobic exercise, exposure to sunshine, doing a nice favor for someone, or even simply smiling, are all proven ways to reduce your mental and emotional stress levels – without the negative effects of a carbohydrate binge.

Can probiotics reduce stress levels

There is one stress-reducing dietary strategy that might be worth a try. The bacteria that thrive in our guts appear to affect both our adrenal stress hormones and our neurotransmitters. Translation: Prebiotic and probiotic foods may help reduce anxiety and depression and improve our state of mind.

The more different kinds of beneficial bacteria in your gut, the better. So rather than put all of your probiotic eggs in the yogurt basket (as it were), try to branch out with other types of fermented and cultured foods—such as fermented soy products like tempeh, natto, and miso—and lacto-fermented vegetables (which is the fancy new name for old-fashioned pickles). But wait, it gets even better: Cheese, beer, and red wine are also sources of probiotic bacteria. (Enjoy them responsibly!)

The more different kinds of beneficial bacteria in your gut, the better.

On the prebiotic side of things, you can further encourage diversity by providing your gut bacteria with lots of different types of fiber. So, instead of relying on a single fiber supplement to meet your fiber quota, try to get your fiber from a variety of different grains, legumes, nuts, fruits, and vegetables. As is so often the case, eating a variety of whole foods offers more benefits than a diet made up of a short list of superfoods

How to beat stress belly

Finally, is there anything we can do to fend off stress-related belly fat? It’s true that chronically high cortisol levels may trigger the body to store fat preferentially around the middle. Talk about adding insult to injury!

Expecting food, which is a source of energy, to burn fat, which is a form of stored energy, is a little like expecting an ice cube to warm up your coffee.

But despite what you’ll see online, there aren’t any foods that specifically burn belly fat. Expecting food, which is a source of energy, to burn fat, which is a form of stored energy, is a little like expecting an ice cube to warm up your coffee.

The best way to prevent stress-related belly fat is to reduce your stress levels. I know that’s easier said than done these days. A certain amount of stress during a global pandemic and economic crisis is inevitable. But some of it is optional.

Here are a few ways that I’ve been keeping my stress levels as low as possible:

  • Limit consumption of news to the absolute minimum needed to stay informed
  • Choose books, movies, music and friends that you find uplifting and avoid those that you find draining or depressing
  • Get offline and get outside every day
  • Move your body—ideally, in ways you enjoy !
  • Get enough sleep

Your body perceives a lack of sleep as stress. Those who skimp on sleep tend to have higher cortisol levels, which may help explain why under-sleeping is consistently linked with weight gain.

If you’re too stressed to sleep, a guided meditation or yoga Nidra practice can be a great way to calm your mind and body and help you relax into restorative sleep. Check out one of the many meditation or mindfulness apps, such as Headspace, Calm, or my favorite, Insight Timer.

Even when the current crisis has abated, life will continue to be stressful. So learning how to keep stress from damaging your health (or your diet) will not be wasted effort!

Originally published at QuickandDirtyTips.com

Should you throw out your nonstick pans?

 

I’ve been getting lots of questions relating to the documentary Dark Waters.

For example, Dannette wrote:

“I just  watched the movie “Dark Waters” which makes the case against Teflon.  I immediately threw away my nonstick pans. I’m concerned about ALL nonstick surfaces now. I’m not sure if I need to be. I’d love it if you watched it and then let me know what you think. I love having a good nonstick pan, but it isn’t worth my family’s long term health. I just want to figure out what my best options are for being completely safe cooking for my family.”

7/5/20 UPDATE: In my original response (posted here on June 25th), I disclosed that I had not seen the movie Dark Waters.  Unfortunately, that did not keep me from making some false assumptions about it.   In response to valid criticisms, I’ve removed my original comments about the movie Dark Waters, which included some inaccuracies.  (See the comments for several thoughtful descriptions of the movie).

This doesn’t change my answer to Dannette’s question. Although I don’t personally use it, I don’t think users of modern nonstick cookware need to be concerned about chemicals leaching into their food.  But let me add some additional context:

Although PFOA persists in the environment,  it is no longer used in nonstick cookware.  And even when it was used in Teflon cookware, the primary threat was not due to exposure from use of the pans but from industrial dumping of the chemical into the water supply.

Although I’m not afraid of poisoning myself or my family by using nonstick cookware,I prefer to use stainless steel, cast iron, glass, and silicone. I use a little oil or cooking spray when necessary.  I sometimes have to clean a pan.

But the choices that we make individually about which products we use do not necessarily protect us from industrial chemicals that may be harmful to the environment in which we all live.

There are ongoing, legitimate concerns about the process by which industrial chemicals are tested and approved for safety and impact on the environment, including downstream effects on wildlife and human life.

Thank you to all who helped clarify this issue.

Dangers of powdered milk and other things you probably don’t need to worry about

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The problem with fake sugar

When health experts told us we were eating too much sugar, industry had an answer for us: artificial sweeteners.  All the sweetness (and then some!), none of the problems.  Only it turned out there WERE problems.

Although they don’t directly affect our blood sugar, artificial sweeteners indirectly affect our ability to metabolize sugar.  I review the latest research on this in this week’s Nutrition Diva podcast (below).

And even though artificial sweeteners don’t have any calories, they promote the growth of intestinal bacteria that are linked with obesity. (More on that in the second episode below.)

When artificial sweeteners started to seem like a bad idea, industry had an answer for us: natural non-caloric sweeteners like stevia and monkfruit.  (See also: Is stevia an artificial sweetener?)

And although they don’t seem to cause as many problems as the artificial sweeteners, they still encourage us to eat sweet foods and beverages–to the detriment of our overall diet quality. (That’s the topic of the third episode below.)

The real problem here is not that sugar is so bad for us. It’s that we want to eat it in quantities that are not good for us.

And the problem with noncaloric sweeteners (even the natural ones) is that we mistake them as a free pass to consume sweet foods and beverages in unlimited quantities.  (See also: What’s a moderate amount for noncaloric sweeteners?)

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