Grinding whole grains into flour: what gets lost?

Susan writes:

“I’m trying to get to the truth about grains.  After losing more than 30 pounds by cutting out pretty much all starches (i.e., bread, pasta, potatoes, rice, etc.), I thought I’d add back a modest amount of whole grains, including whole grain breads.  We even bought a grinder, grain, and a bread maker.  Now I’m reading that whole grains are only healthful if they aren’t milled – i.e., not turned into flour.  Is that true?  Will I ever eat bread again??”

Thirty pounds? Good for you!! Who are these kill-joys trying to take that hard-won slice of home-baked whole grain bread out of your hand? Continue reading “Grinding whole grains into flour: what gets lost?” >

Myths About Microwaves

Talk about your Nutrition Zombies!  There’s an apparently unkillable myth that microwaving destroys nutrients or “denatures” food in some particularly harmful way. Every time I think we’ve driven a stake through its heart, it pops up again. (Wait, stakes are for vampires, not zombies. Maybe that’s the problem.)

Just this morning, I received an email from Julie, who wrote:

“A holistic clinician said it is best to avoid microwaves because they  change the molecular structure of food and renders in unabsorbable in the body.”

 

zombie

Let’s take these one at a time: Continue reading “Myths About Microwaves” >

Why you shouldn’t be overly impressed by antioxidant claims

super-foods[1]I was recently corresponding with Paul, who had run into someone extolling the virtues of a Russian mushroom extract. Among this mushroom’s many virtues is that it (allegedly) has ” thousands of times more antioxidants than anything else natural on the planet.”

Neither Paul nor I were inclined to believe that this mushroom was quite as magical as advertised. (It also supposedly cures cancer and HIV.) But claims about extraordinary antioxidant powers–whether true or not–are often trotted out as proof a food’s superpowers.

We’ve been trained to believe that a food with greater antioxidant capacity is clearly better for you.  But is it, really?

The antioxidant arms race really took off with the development of the ORAC assay, a lab test that measures Oxygen Radical Absorbance Capacity. I talked more about ORAC values in this episode of the Nutrition Diva podcast, where I pointed out that there’s a limit to how many antioxidants the body can utilize at a given time. One antioxidant researcher estimates that limit to be about 5,000 ORAC units per day.  If you’re eating five servings of fruits and vegetables a day, you’ve almost certainly got this covered. (And none of them even needs to be goji berries!)

So, don’t be too dazzled by claims that a given fruit (or tea or mushroom or shake mix) has an ORAC of 52 kabillion. It’s just not that big a deal.  In fact, there’s some evidence that too many antioxidants can actually be harmful. See also: Can you get too many antioxidants?

Diet soda vs regular soda? There’s a third option

Jill sent me a link to this New York Times article asking for my take.

strawman

The author’s friends are engaged in what he feels to be a nonsensical debate over whether artificial sweeteners are better or worse for you than sugar. “There appears to be a correlation between sugar consumption and health problems,” he states. “None can be detected with artificial sweeteners.” Continue reading “Diet soda vs regular soda? There’s a third option” >

Is Shakeology all it’s cracked up to be?

Michelle writes:

“I would love to hear your thoughts on the popular drinks Shakeology and Vega One. I really like drinking a smoothie on my way to work.  I usually put in things like hemp seed, flax seed, Greek yogurt, almond milk, and frozen fruit. But recently, a friend of mine was touting the benefits of Shakeology and telling me that I couldn’t possibly be getting the same nutrition in my morning smoothie as she gets from hers. What’s your take? Is Shakeology all it’s cracked up to be?”

I get three or four questions a week about Shakeology, which promises “a world of superfood nutrition in every glass.” You’ll pay about $5 a serving for this shake mix, which is a protein powder fortified with additional nutrients, herbs, and other goodies. “There’s nothing out there that can supply you with all the nutrients, vitamins, proteins, and minerals in these amounts,” they claim.

Your morning smoothie recipe sounds a lot like mine, Michelle.  We’re getting plenty of protein, fiber, probiotics, prebiotics, and a variety of vitamins, minerals, and antioxidants. But are we getting as many nutrients from our whole food smoothies as your friend is getting from her processed shake powder? Probably not.

The real question, however, is whether your friend is getting any additional benefit from those additional nutrients.

I’m sure she thinks she is—why else would she be spending $5 bucks a pop? And the website is over-flowing with testimonials from enthusiastic users. But there’s not a lot of solid evidence to back this up.

For one thing, there’s not a linear relationship between how much of a nutrient you take in and the benefit you get from it. Taking twice as much of a nutrient doesn’t necessarily do you twice as much good.

Secondly, nutritional supplements almost never provide the same benefits as getting your nutrition from whole foods.

See also: Can I Get My Vegetables in a Pill?

I’m not convinced that any proven benefits come close to justifying the hefty price tag. Personally, I think I’d rather spend that money on food!

This post originally appeared at Quickanddirtytips.com

Is the link between cholesterol and heart disease bogus?

Q. High cholesterol runs in my family. At 17, my cholesterol was high, and my doctor told me to cut back on saturated fat and foods that contain cholesterol (like eggs and shrimp). Sure enough, my cholesterol came down.  But I keep seeing articles arguing that the conventional wisdom on diet, cholesterol, and heart disease is all wrong. What’s the real consensus now?

A. That’s just it: There is no consensus.  The American Heart Association continues to tell folks that they should avoid saturated fat and cholesterol-containing foods in order to keep their cholesterol low and reduce the risk of heart disease. But, as you’ve discovered, there is a whole lot of research that seems to contradict this. In fact, virtually every link in the argument appears suspect.

First of all, the impact of dietary cholesterol on blood cholesterol is far less than expected.  More to the point, cholesterol levels are a very poor predictor of who will develop or die of heart disease.  Although reducing saturated fat intake can somewhat reliably reduce blood cholesterol, it doesn’t seem to reduce the risk of heart disease. In fact, lowering high cholesterol by any means doesn’t reduce deaths from heart disease.

Most of this data, however, is based on large population pools and doesn’t predict an individual’s experience.  For example, people with familial hypercholesteremia (genetic factors that affect how their bodies process cholesterol) have a dramatically increased risk of heart disease.  For these folks (unlike the population at large), reducing blood cholesterol can greatly reduce the risk of mortality–and reducing dietary cholesterol has a greater impact on blood cholesterol.

The fact that high cholesterol “runs in your family” does’t necessarily mean that you have familial hypercholestermia.  But the fact that you had high cholesterol at a very young age could be another tip-off. Your doctor can screen you for the genetic mutation so that she can tailor her advice to your particular situation.

This week: garcinia, red wine, juicing, chlorophyll, insect protein, and more!

Does Red Wine Block Cholesterol?Nutrition myths were crumbling left and right this week. In this podcast, I look at the research on garcinia cambogia for weight loss. (Short answer: Save your Money)  In another show, I looked into rumors that drinking red wine blocks cholesterol in red meat. As it turns out, no red meat was involved in this research!

While I was at it, I tackled the urban legend that chlorophyll strengthens your blood. And speaking of blood, this episode discusses whether juicing is a healthy habit or a blood sugar bomb.

It wasn’t all myth-busting though. It’s a fact that certain nutrients can help protect your eyes as you age. Here are the best food picks for  healthy eyes.  And for those who are easily distracted in the kitchen, here’s reassuring news about the effect of overcooking on protein. (No promises on taste or texture, though.)

Finally, here’s one of the most, ah, interesting stories I’ve reported on this year:  a movement to shift the world toward insects as a safe and sustainable source of protein. No crickets were harmed in the writing of this story. At least, not by me.

 

This week: prostate health, protein myths, bulletproof coffee, high tech health, and more

coffee beans and brewedWilll adding butter to your coffee render you “bullet-proof”?  In this week’s podcast, Ryanne Gallagher and I attempt to get to the bottom of this hot new trend.

The Nutrition Diva newsletter has info on foods that act as natural blood-thinners. You can also  listen in as WYPR’s Tom Hall and I hash out the pros and cons of vitamin supplements.

This discussion of wheat grass as a protein source led to a (much more interesting) discussion on stastistics and easy it is to manipulate them to mislead unwary consumers. And for men and those who love them, here’s diet and nutrition tips for a healthy prostate.

In this month’s STYLE magazine, I’ve got some kind words to say about sugar. Sometimes, nothing but the real thing will do!

And from my ongoing series for Intel on technology and health:

The Quantified Self
More and more people are using wearable computers to tally their biostats. What can you gain from jumping on the bandwagon? Find out here.

The Power of Tracking
If you’re not ready to commit to change, simply commit to keeping track. What happens next might surprise you