Asparagus And Its Effect On Cancer

Posted on October 29, 2013 by admin

Everyone knows that fruits and vegetables are a good source of nutrition and good health. Asparagus is a vegetable that offers numerous benefits, especially disease fighting abilities. There are some people who use asparagus for cancer prevention and treatment. Here are some ways that asparagus can increase health.

Healthy Foods: Asparagus

Asparagus can be used to detox the body. It is high in fiber, so it cleans out the digestive system. This vegetable contains no sodium, no fat, no cholesterol, and is low in calories. It is a great way to get rid of built up toxins in the body.

Since asparagus is rich in potassium, vitamin A, and folate, it can help to turn back the hands of time. This vegetable contains luthathione, an amino acid that has great antioxidant properties. This will eliminate free radical damage that leads to premature aging.

Asparagus can also reduce pain and inflammation because it contains folate. This makes it helpful to people who suffer from arthritis. Folate also lowers the risks of developing heart disease as well.

Finally, this vegetable may be able to prevent osteoporosis. Asparagus contains vitamin K, which is vital to bone formation. This will keep bones strong and healthy.

Asparagus And Cancer

Recently, the Internet has been bombarded with rumors that asparagus is a natural cure for cancer. As previously discussed, this vegetable does bring many health benefits. This vegetable contains vitamin B and folate, two important nutrients that do fight cancer. However, when taken in massive amounts, certain cancers may actually be made worse.

There are many studies that have been done concerning asparagus and cancer. In 2010, The Journal Of The American Medical Association uncovered that combining asparagus and vitamin B6 can lower the risk of lung cancer by 67 percent. Also, a Chinese study identified that asparagus contains asparanin. This slows the growth of liver cancer cells. Asparagus also contains glutathione, an antioxidant linked to keeping cancer away.

Besides these positive studies, there are some negatives regarding consuming asparagus for cancer treatment. Asparagus contains asparagine. Normal cells in the body make this naturally, Leukemia feeds on asparagine in the surrounding normal cells. When leukemia cells are kept from asparagine, they will die. Therefore, a person with leukemia should not eat asparagus and limit the amount of asparagine in the body.

In the end, there is no magic cure for cancer. Even though asparagus contains nutrients that may prevent certain forms of cancer, it would be necessary to ingest massive amounts of the vegetable to see positive results. When a person is trying to stay healthy, it is essential to eat a balanced diet filled with multiple fruits and vegetables. Consuming a normal amount of asparagus will certainly bring many health benefits and will contribute to good health. However, if a person has a cancer that responds well to L-asparaginese, it is wise to limit this vegetable in the diet.

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What is a Food Scientist?

Posted on August 7, 2013 by admin

Food Scientist- Is This the Career for You

A food scientist is defined as one who applies basic science and engineering to study the chemical, physical and biochemical character of foods as well as understanding the standards of processing food. They need to have a good understanding of nutrition, chemistry and biology as well as knowledge of food packaging, processing, preservation, and distribution.

A food scientist can be employed by manufacturing companies, government agencies or colleges or universities. In manufacturing companies they often work in the product development area or in quality control. They work on improving methods for food preparation and storage. This could include canned, microwaveable and frozen foods. They can work on improving the flavor, color, texture, or nutritional value of a food product. Food scientists working in quality assurance oversee product safety of all manufactured foods that are sold in the marketplace.

State, local and federal governments employ food scientists to both develop and enforce food processing regulations. This includes the manufacturing processes, sanitation and waste management. They also do inspections to look for food contamination or the potential for contamination. They visit large manufacturing facilities, small mom and pop operations, dairies, or any other place that processes and packages food.

In a university setting a food scientist can be a professor or researcher. They may research a specific food or process. Their research findings are often published in scientific journals.

In the workplace a food scientist may be called different names such as a cereal scientist, dairy products specialist, flavor chemist, quality assurance technician, food chemist, food engineer, food inspector, packaging specialist, public health officer, or sensory evaluation specialist depending on their distinct job position.

Requirements to be a Food Scientist

To earn a food science degree a student must take classes in food manufacturing and processing, food safety and distribution, food preparation and serving. They also need courses in biology, chemistry, physics, calculus, English, and statistics. There are also specialized courses depending on the university they attend and the area of food science they choose to work in. Entry level jobs as a food scientist require at least a bachelor’s degree, but many working in research disciplines need a master’s or even a doctorate degree.

In addition to having a degree a food scientist needs other qualities. Communication skills are crucial as they often work in a team and report findings to others in their work group. They also need to have critical thinking skills as well as decision making skills. Being able to analyze data is also important. Good observation skills are essential to accurately observe test samples and data. Excellent computer skills are critical for data analysis and communication.

Job Outlook for a Food Scientist

In 2010 the US Bureau of Labor Statistics reported the average annual food scientist salary was $58,450. The top 10% of food scientist salaries were over $100,000 annually. It is expected the job outlook to increase by 10 percent between 2010 and 2020. At the time of this report 35% of the food scientists were employed by food manufacturing companies, 13% by research and development corporations and 8% by universities, government, or private agencies.

A food scientist job description varies depending the company or agency where they are employed. If they work for a government agency it would describe duties such as visiting facilities, enforcing regulations, taking test samples, and evaluating data. They would also be responsible for writing reports and communicating with their superiors and quality assurance personnel from the manufacturing facilities they visit.

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What is Ghrelin

Posted on July 24, 2013 by admin

Ghrelin – The Hunger Hormone

Ghrelin is a hormone manufactured in the stomach lining and its job is to stimulate the brain to know when to eat. It is also known as the “hunger hormone.” The hormone arouses the portion of the brain known as the anterior orbital frontal cortex. Ghrelin is considered to be a counterpart to the hormone leptin. Leptin is made by fat tissue and increases when the body satisfies hunger.

The levels of ghrelin in the body continually rise and fall throughout the day. It increases in the body prior to eating and then declines after eating. High levels of ghrelin hormone in the body make you crave high calorie food. This is because ghrelin affects how the body views the pleasure of food and high calorie foods tend to be more pleasurable than lower calorie food.

Scientific Studies

Surprisingly, obese people tend to have lower levels of ghrelin in the blood than non-obese people. People suffering from anorexia have higher levels of the ghrelin hormone. This leads scientists to believe that ghrelin is inversely related to caloric intake. One study showed that as people lost weight their ghrelin levels increased so although ghrelin may prevent starvation it does not play a role in obesity.

Diet also plays a role in ghrelin levels. Research has indicated that eating a diet high in protein keeps the ghrelin hormone levels low while high carbohydrate and fatty diets increase the levels.

A study compared people who were given ghrelin hormone before eating a buffet meal. Those given the hormone ate 30 percent more than those who were not injected with ghrelin. Another study showed that if a person is injected with ghrelin immediately after eating their brain tells them they are hungry even though they are full.

Ghrelin Blocker

Pharmaceutical companies are hopeful they can develop a ghrelin blocker. Researchers have been able to successfully block ghrelin in mice and pigs, but are still studying how to do it in humans. One of the problems they are running into is how the ghrelin affects the pleasure center in the brain. If they block this, they may end up affecting mood regulation which will result in bad side effects.

An important aspect to blocking ghrelin is to not skip meals. Missing meals results in higher ghrelin levels which tend to lead to higher calorie eating to make up for the missed meal.

Watching what you eat and exercising are perhaps the best way to block ghrelin levels. The decision making part of the brain is able to override the stimulation of the portion responsible for ghrelin activity. What this means is a person can choose to eat the lower calorie foods even if the brain is telling it them to eat the more pleasurable higher calorie foods. If you can practice restraint, you can fight what the hormone wants your body to do.

Performing 60 minutes of aerobic exercise has been found to suppress the production of ghrelin. This was discovered in a study performed on university students where they did either aerobic or resistance exercise and had their hormone levels checked before, during and after exercising. They also indicated their hunger levels after exercising. Anaerobic or resistance exercise did not have the same effect of lowering ghrelin as the aerobic exercise did.

There are several nutritional supplements available on the market that claim to be ghrelin blockers. Some of these supplements include herbs that strengthen the hypothalamus such as alfalfa, parsley, and seaweed. Phenylalanine is also suggested as a ghrelin blocker as it stimulates cholecystokinin, which is another substance that tells the brain it is full.

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The Nutritional Value of Fish

Posted on July 14, 2013 by admin

Fish is an excellent nutritional choice and part of eating a healthy diet. Fish is a major source of long-chain Omega-3 fats and rich in nutrients like selenium and Vitamin D. Being low in saturated fat and high in protein, it is a perfect part of any meal. Eating one to two 3-ounce servings a week reduces the risk of heart disease by 36 percent. The nutritional value of fish extends to the actual fish oil. Eating fish oil in the form of the actual fish or taking tablets is helpful for maintaining a healthy heart and blood vessels. Fish oil improves blood vessel function and lowers triglycerides while easing inflammation. Studies have shown that the nutritional value of fish may even reduce the risk of stroke, Alzheimer’s, and some types of depression.

Calories in fish varies depending on the fish and how it is cooked. Most 3-ounce servings of fish contain 76-100 calories. However, the calories in fish can increase if the fish is fried or marinated in buttery sauces. To maintain a healthy level of calories in fish, opt for broiled or grilled versions at restaurants. If you cook at home, it is easier to control the calories in fish dishes by using healthy ingredients. Be sure to forgo the less healthy side dishes that often come with the healthy dish. It is easy to underestimate the nutritional value of the meal when just considering the fish nutrition facts. Baked potatoes with lots of butter, rich creamy pasta dishes, or French fries can throw the balance off the low calories in fish you are consuming.

The key to adding fish to your diet and enjoying it, is to find various herbs and spices that really jazz up the flavor. Butter and breading are rarely needed when the recipe calls for delicious flavor-enhancing spices. If you must use oil, consider using olive or sunflower oil. Both have monounsaturated fats that are naturally healthy when consumed in small portions.

Choosing fish instead of other types of fattening proteins is a great way to eat healthy and keep your meals low in calories.

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What is Chlorella?

Posted on July 1, 2013 by admin

Chlorella is a freshwater alga that has been used for centuries as a food supplement in the Far East, and has been available to Westerners for nearly three decades. Most chlorella products on the market are produced in Taiwan and Japan. This single-celled algae is rich in vitamins and minerals including Vitamins C and A, iodine, iron, zinc, potassium, magnesium, calcium and phosphorous. This combination of nutrients work to improve vision, support normal thyroid functioning, aide the delivery of oxygen throughout the body and promote the rebuilding of damaged cells. Chlorophyll, found in concentrated levels in Chlorella, is believed to work as a detoxifier in the body.

Individuals suffering from diverticulitis, Crohn’s disease and colitis find that chlorella aids in digestion by increasing the levels of probiotics in the digestive tract. Chlorella is also used to alleviate the side effects of radiation treatments and boost the white blood cell count in individuals with cancer and HIV. The magnesium in Chlorella promotes mental health, reduces the incidents of asthma attacks and relieves premenstrual symptoms.

The chlorella cell reproduces rapidly with the ability to quadruple itself every 24 hours. This rapid growth is attributed to a unique complex of substances found in the cell nuclei, chlorella growth factor (CGF). Researchers have found that the nucleic acids found in CGF promote rapid cell grown in animals and children, and enhance tissue repair functions in adults without any negative side effects. These nucleic acids strengthen the body’s ability to fight cell damage, and they improve the ability of cell walls to rid the body of toxins.

A 2008 chlorella weight loss study, conducted at the Kyung Hee University in Yongin-si, Korea, found that derivatives of the algae are effective in reducing fat cells. Other studies support this finding, which indicates that chlorella tablets or algae powders may be beneficial as part of a weight control program.

While inclusion of chlorella tablets or algae powder in a diet is generally considered safe, some users have experienced stomach-cramping, diarrhea, nausea, flatulence, and discolored stools. A few instances of severe allergic reactions have been reported with chlorella use. Individuals with autoimmune disease should avoid chlorella as it may aggravate their condition. Chlorella contains iodine, and those with iodine sensitivity should not use this supplement.

Chlorella is available in powder, tablet and capsule form. It is best taken in several small doses throughout the day. Capsules and tablets may be taken with meals. Powders may be blended with water, juice or yogurt. Heat will destroy the nutritional value of chlorella powder, so it should not be added to hot beverages or foods. When adding chlorella to a diet, it is best to begin with low doses to allow the body time to adjust.

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