Flavour of the Week


  • Greater nutritional education and support is required for youth and their families who have immigrated to a new country. A study looking at body weight in native and non-native adolescents, in several different European countries, finds that overall those who were not native to the country had increased body weight and behavioural patterns associated with obesity including: consuming more sugary drinks, skipping breakfast, increased screen time and reduced sleep and physical activity.
  • Another reason why fat-free salad dressings may be doing more harm than good…..decreased nutrient absorption. Some of the nutrients found in vegetables are better absorbed in the presence of fat. Remember to use small amounts of the healthy fats high in mono and polyunsaturated fats NOT the trans or saturated fats. This is just another example of our nutrition 180 turnarounds. Check out last week’s post and stay tuned this week for part 2.
  • Genetically modified foods are a controversial topic; historically with people expressing their opinions rather than scientific facts. Check out the GMO Myths and Truths report. Note: this is not an unbiased report but it is still worth reading if you are interested.  As Marion Nestle states “Please let’s just label it” that way consumers have a choice.
  • Vitamin D and calcium supplements linked to LOWER mortality in older adults. This didn’t quite make the same media splash as “calcium supplements increase CVD” despite using higher-level evidence from pooling results from RCTs: “Although our study does not rule out such effects, we found that calcium with vitamin D supplementation to elderly participants is overall not harmful to survival, and may have beneficial effects on general health.”
  • New study from Stanford University demonstrates sustained heart disease risk reduction up to seven years after gastric-bypass surgery – Framingham Risk Score dropped an average of 40%! In addition to an average weight loss of ~ 80 lbs, surgical patients had 40% increase in HDL, 60% reduction in insulin levels and 55% decline in triglycerides, as well as 80% drop in CRP (C-reactive protein), a marker of inflammation.

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