How would you feel if the food cost of unhealthy foods increased?
For a study published in The Milbank Quarterly, researchers looked at price and energy/nutrient density of foods, food consumption, and price changes via tax or subsidy. It was found that raising the price of less healthy foods and lowering the price of healthy foods being linked to reduced body weight and decreased obesity. However, it should be noted that small price changes were not likely to result in substantial weight improvements.
So, would you be in favor of taxing less healthy food options and subsidizing healthy food costs to lower the price?
If you have high blood pressure, your MD has probably discussed with you sodium, potassium, and calcium as part of your treatment plan; however, the role of magnesium is often overlooked.
Magnesium is a critical player in maintaining normal blood pressure levels, as well as muscle and nerve function, blood sugar regulation, bone health, and immune system maintenance.
How Magnesium Regulates Blood Pressure
Magnesium is used in the production of prostaglandin E1, which is a powerful vasodilator. Typically, blood pressure rises as blood vessels harden and narrow, which causes the heart to exert increased force to circulate blood to body tissues. A vasodilator causes your blood vessels to relax and widen, allowing for easier blood flow and results in a lower blood pressure.
Magnesium also regulates the level of sodium, potassium, and calcium within cells. Sodium and potassium work together to maintain normal blood pressure levels and must be properly balanced. Too much sodium with too little potassium leads to high blood pressure, while the opposite – too little sodium with too much potassium – can result in low blood pressure. As far as calcium, individuals with adequate calcium levels tend to have lower blood pressures.
Research Findings
Research has shown an inverse relationship between magnesium and blood pressure. In other words, individuals with a high magnesium intake, typically have a low blood pressure. I’m not referring to supplements, but actual magnesium rich foods that provide 500-1000 mg of magnesium daily.
Supplemental magnesium of ~500 mg can effectively lower blood pressure. Some studies have found magnesium supplements to reduce systolic blood pressure 2.7 mm Hg and diastolic 3.4 mm Hg.
Magnesium Sources
Magnesium is readily available in foods, such as peas, beans, whole grains, nuts, seeds, lima beans, squash, broccoli, spinach, and seafood. Assess your diet for sources of magnesium and make adjustments to maximize your dietary intake of this mineral, and then determine if a magnesium supplement is needed. Magnesium is most effective when calcium and potassium levels are adequate. For the best results, make sure your intake of all three minerals – calcium, potassium, and magnesium – are at ideal levels and follow a low sodium diet.
Always speak with your MD about any supplements you take. Oftentimes, a basic multivitamin will meet your mineral needs without adverse interactions with medications. Steer clear of mega doses!
You’ll receive regular heart health and weight loss tips from dietitian Lisa Nelson when you sign up for The Heart of Health ezine along with the free report “Stop Wasting Money – Take Control of Your Health!” You may also be interested in the free e-course How to Lower Cholesterol in 8 Simple Steps.
A study from the National Cancer Institute found individuals consuming the most red and processed meats at greater risk of death from cancer and heart disease versus those eating lower levels.
The ten year study began in 1995 and evaluated the dietary intake of over 500,000 men and women between the ages of 50 and 71. The study divided types of meat into three categories – red meat, white meat, and processed meat.
Red meat was defined as beef, pork, ham, bacon, hamburger, hot dogs, liver, pork sausage, and steak. As well as meats found in foods like pizza, stews, and lasagna.
White meat was classified as fish, chicken, and turkey.
Processed meat included white or red meats that were cured, dried, or smoked, such as bacon, chicken sausage, lunch meats, and cold cuts.
Individuals eating red meat at the highest levels consumed ~4.5 ounces per day based on a 2,000 calorie/day diet. This is equal to approximately 2 pounds of beef or pork each week. Compare this to the group with the lowest intake of red meat at 5 ounces per week or ~ 0.5 ounce per day.
Those with the highest intake of processed meat consumed approximately 1.5 ounces per day versus the lowest intake group at 0.11 ounces per day.
Men eating red meat at the higher levels each day had a 31% greater risk of dying and women 50% greater risk of dying due to heart disease. The study found that 11% of all deaths in men and 16% of all deaths in women could’ve been prevented by consuming the lower levels of red meat. Looking at just heart disease, death due to heart disease could have been reduced 11% in men and 21% in women if red meat intake was reduced from the highest level to the lowest.
A high intake of processed was linked to a 16% increased risk of dying for men and 25% increased risk for women.
This doesn’t mean you need to switch to a vegetarian diet. Individuals eating white meat had a slightly lower risk of death.
Possible reasons for the increased risk of death linked to eating red meat and processed meat maybe due to the carcinogens formed during cooking, iron in red meat causing oxidative cell damage, and/or saturated fat in red meat increased cancer risk and elevated cholesterol levels.
Here are some tips for making wise meat selections.
Select lean cuts of meat, such as your “loins” and “rounds”.
Choose cuts of meat with the least amount of marbling (visible fat).
Trim visible fat before cooking.
Marinate before grilling. May decrease formation of carcinogens if marinated in beer or wine prior to cooking.
Broil versus frying or roast large cuts and skim off the fat.
Drain oil and rinse ground beef in hot water to decrease fat.
The largest ever controlled trial of weight loss plans found when it comes to weight loss, the bottom line always comes down to calories.
The study was completed by researchers at Harvard and Pennington Biomedical Research Center in Louisiana. Researchers evaluated the results of four different diets providing different levels of fat, carbohydrates, and protein, including a diet similar to the low fat Ornish diet and high protein/low carb Atkins plan. The dieters were encouraged to reduce caloric intake 750 calorie, exercise 90 minutes/week, and keep a food journal.
Weight loss results ranged from a 50 pound loss to a 5 pound gain. The bottom line was reducing caloric intake and sticking with the weight loss plan. Whether the diet was low fat or high protein or whatever, did not have an have an influence.
So, if you want to lose weight you need to find a plan you can stick with for the long term. If you’ve been following my posts, you know I’m “pro” making healthy lifestyle changes and “anti” dieting. I’d love to help you by evaluating your current dietary habits and providing a customized weight loss plan you can move through step by step to achieve your weight loss goals. Learn more here – Customized Weight Loss Plan.
Your risk of heart failure is increased by a variety of factors, such as coronary artery disease, obesity, diabetes, insulin resistance, and hypertension. What you eat has a major impact on these risk factors.
A new study was recently released in the Journal of the American Dietetic Association that supports eating whole grains to reduce heart disease risk.
The 13 year study evaluated the association between seven different food categories (fruits/vegetables, whole grains, eggs, high-fat dairy, nuts, fish, and red meat) and heart failure risk in over 14,000 adults. During the study, 1,140 adults were hospitalized for heart failure. The study found that heart failure risk was significantly reduced in individuals with a high whole grain intake. Heart failure risk was significantly higher in individuals with increased intake of eggs and high-fat dairy.
A much smaller scale survey of 800 American adults shows promising changes. The first diet and exercise survey conducted by the American Dietetic Association was in 1991 and the most recent in 2002. The goal of the survey is to measure current attitudes and behaviors toward diet and health and identify behavior changes over time.
Findings of the 2008 survey show that consumption of whole grains, vegetables, and fruit has increased, while trans fat, beef, pork, and dairy consumption has decreased.
The survey divided participants into three groups based on diet and exercise habits. Here are the divisions:
I’m already doing it – 43% (5% increase from 2002)
I know I should – 38% (8% increase from 2002)
Don’t bother me – 19% (13% decrease from 2002)
So, overall it looks like American’s are wising up. However, what’s important is you. Where do you fall? Are you increasing your whole grain intake, eating more fruits/veggies, and cutting back on trans fats? Are you doing what you need to, in order to reduce heart failure risk?
If you would like one-on-one help, please sign up for The Heart of Health ezine to stay up-to-date on the latest programs from dietitian Lisa Nelson. You’ll also receive the free report “Stop Wasting Money – Take Control of Your Health”.
Barley contains the same soluble fiber and beta-glucan as oats. Individuals who regularly consume barley have lower LDL cholesterol, triglycerides, and total cholesterol.
A review of studies found the beta glucan in barley linked to decreased total cholesterol of 13 mg/dl, decreased LDL cholesterol of 10 mg/dl, and a reduced triglyceride level of 12 mg/dl. The review found no relationship between barley intake and HDL cholesterol. Beta-glucan is a type soluble fiber.
There are two types of dietary fiber – soluble and insoluble. You want to include between 25-35 grams of dietary fiber in your diet everyday. Of this, soluble fiber should make up 15 grams. Soluble fiber promotes lower total cholesterol and LDL cholesterol levels.
Barley nutrition is unique in that it contains fiber throughout the entire grain kernel. For most grains, when the outer bran layer is removed you’ve also removed the fiber. This isn’t the case with barley. Pearled barley is the easiest form of barley to find. Even though the grain is processed to remove the hull, bran, and some of the inner layer, it still provides 3 grams of dietary fiber in a half cup serving. Other varieties of barley include scotch or pot barley, barley flakes, quick-cooking barley, and hulled or hull-less barley.
Including barley as a regular part of your diet is a nutritious and simple way to promote heart health, lower LDL cholesterol, and lower total cholesterol levels.
