FOOD, FACTS and FADS

Exploring the sense and nonsense of food and health


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The Importance of Vitamin B12

Vitamin B12, a water-soluble  vitamin is stored and reused more efficiently that it does other water-soluble vitamins. A deficiency is therefore caused more by poor absorption rather than by a low intake alone.

A deficiency can cause pernicious anemia that is best treated by B12 injections instead of megadoses of vitamin B12 supplements or dietary means. Deficiencies are rare but there can be marginal vitamin B12 status, particularly in older adults and/or vegetarians who consume no animal products.

A deficiency also interferes with the maintenance of myelin  that coats the nerves, spinal cord, and brain. When the myelin degenerates, neurological symptoms of numbness and tingling, abnormalities in walking, memory loss, and disorientation occur. If not treated, this eventually causes paralysis and death.

FYI: Please do not take vitamin B12 supplements without getting your vitamin B12 levels checked. No toxic effects have been reported with excess intakes up to 100 ug/day but there is insufficient data to establish an Upper Tolerable Intake. The RDA for adults of all ages is  2.4 ug/day.

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Glyphosate: Benefits and Concerns?

Problem: Little data, lots of confusion as to its safety.

Maybe if Monsanto would share their research, it would help to clarify since according to the following article, the results have not been made public.

Is it carcinogenic or not???? Would be nice to know the unbiased facts due to its wide use in all types of agriculture, including food crops. Glyphosate is the active ingredient in the best known herbicide, Roundup.

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CLICK HERE. for more information about safety


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Sweet Potatoes: Revisited

 

There is so much conflicting  information about carbohydrates  these days. The simple message is: Cut carbs, but wait- all carbohydrates are not equal. An example is easily shown between a comparison of a sweet potato with a white potato, both of which are common starchy vegetable choices.   A previous post shows us why nutrient density can be more important than simply noting just the calories and carbohydrate grams.

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Of “Cabbages and Kings”

“The time has come,” the Walrus said,
“To talk of many things:
Of shoes–and ships–and sealing-wax–
Of cabbages–and kings–
And why the sea is boiling hot–
And whether pigs have wings.”

A  poem called “The Walrus and the Carpenter” recited by Tweedledum and Tweedledee in the book “Through the Looking Glass” by Lewis Carroll in 1871. Some interpretations suggest the walrus is supposed to be a caricature of the Buddha while the carpenter symbolized Jesus Christ.  Others think they were political. From Wikipedia.   Interesting!

Now I know why this poem came to mind when I decided to find out more about the lowly cabbage and if it added any healthy benefits  to our diets. Frankly, I have never thought much about cabbages; however, it seems that cabbage is beginning to be used more in recipes as research continues to unravel its benefits.

So the time has come.

Cabbage evolved along the Mediterranean coast from the wild mustard plant. The Greeks and Romans used them for medicinal purposes. Cabbage is part of the royal family of vegetables – Brassica, that also includes broccoli, kohlrabi, cauliflower, bok choy, Brussels sprouts and chard. This group is also referred to as cruciferous vegetables. The most common is green, but other kinds include red or purple in color. Savoy is type of green but with a pale green ruffled leaf. But it is much more than just a pretty plant.

Cabbage is an excellent source of vitamins C and K. It also is good sources of vitamin B6, folate, fiber, magnesium, and potassium-all this in a package of very low calories. One cup of cooked cabbage is only 34 calories with about 4 grams of fiber. It can be boiled in some chicken broth or lightly sautéed in extra virgin olive oil.

In terms of price per edible cup, a report by the Economic Research Service at the U.S. Department of Agriculture (USDA) has shown cabbage to be the second most economical cooked vegetable.  Only potatoes came out slightly less expensive.

Perhaps more important than its list of vitamins and minerals, its claim as a superstar involves its potential as a potent cancer fighter. This ability is reflected in its array of compounds known as phytochemicals.

One specific  “phyto” (for short) in cabbage is named indole-3-carbinol. It raises the levels of what is considered to be a protective or benign metabolite of estrogen compared to two others that are more apt to be carcinogenic increasing the risk of breast cancer in women or even men (they have estrogen, too)  and can get breast cancer.

The second “phyto” is sulphorophane that is a member of the orthothiocynate group. It increases compounds known as phase-3  enzymes that fight  free radical  damage of cell membranes and DNA. To date and according to the American Institute for Cancer Research (AICR), sulphorophane is considered one of the most powerful disruptors of  the carcinogenesis process.

If you consume red cabbage, you may reap the benefits of another group of “phyots” called anthocyanins, a pigment also found in blue and purple fruits and vegetables like berries and red grapes. They are found within another group called flavonoids that act as antioxidants to fight free radicals. They are also considered to be anti-inflammatory compounds.

It is still under debate as to whether phytochemical supplements are safe or effective.  There have been some reports that some antioxidant supplements alone or in combination may increase the risk of some cancers. To be on the safe side, get your “phytos” from whole foods and always inform your doctor of all prescription and over-the-counter supplements you consume. Some diet recommendations suggest we consume 3/4 cup of cruciferous vegetables on a daily basis. This amount is equivalent to approximately 5 cups per week. Bon apetit!!