Which diet is healthier?

Todays post is about which diet is healthier for us.

This weekend I read an article in the paper about the different diets that are getting press lately. This got me thinking. There are so many different opinions and studies regarding diet and health. Many conflict each other and it gets very confusing.

I have looked at few popular diets and found research both for and against.

The Paleo diet

Promoted by several nigh profile chefs and dieticians, this emulates the diet of our hunter-gatherer ancestors. It is based on the premise that they did not suffer from the same diseases as modern humans.

This diet advocates consumption of unprocessed animals and plants, including meat, fish, eggs, vegetables, fruits, nuts and seeds.

It shuns processed foods, sugar, dairy and grains, although some of the more modern “versions” of paleo do allow foods like dairy and rice.

5 human studies have been done on the paleo diet so far. All of these studies are done with humans and are published in respected, peer-reviewed scientific journals.

The results of these studies were positive in regards to health improvements and weight loss.

The Vegan diet

The vegan diet is growing in popularity. Advocates claim that it offers various health benefits, ranging from weight loss and reduced blood sugar to prevention of heart disease, cancer and premature death.

Vegetarian and vegan diets can be healthy, but they can lack certain nutrients. You may have to use a little creativity to ensure you get enough protein, calcium, iron, and vitamin B12.

The problem, however, is that no studies exist of populations where omnivores share similar genetic profiles, similar lifestyle patterns, and similar social and environmental factors with a significant number of vegans.

Therefore, most studies on vegan diets are observational. This makes it difficult to know if the benefits observed are actually caused by the vegan diet itself. Of the 16 human based studies that have been conducted. The results of these were positive in regards to health and weigh loss.

Low carb and Low fat diets

Few things have been debated as much as “carbohydrates vs fat.”

Some believe that increased fat in the diet is a leading cause of all kinds of health problems, especially heart disease.

This is the position maintained by most mainstream health organisations. These organisations generally recommend that people restrict dietary fat to less than 30% of total calories (a low-fat diet).

However… in the past 11 years, an increasing number of studies have been challenging the low-fat dietary approach.

Many health professionals now believe that a low-carb diet (higher in fat and protein) is a much better option to treat obesity and other chronic, Western diseases.

The authority Nutrition site looks at 23 studies that compare the 2 diets.

The majority of studies achieved statistically significant differences in weight loss (always in favour of low-carb).

Keep in mind that all of these studies are randomised controlled trials, the gold standard of science. These studies are scientific evidence, as good as it gets, that low-carb is much more effective than the low-fat diet that is still being recommended all over the world.

The 5:2 diet

Then there is the 5:2 fasting diet, which is actually very simple to explain. For five days a week, you eat normally and don’t have to think about restricting calories.

Then, on the other two days, you reduce your calorie intake to a quarter of your daily needs. This is about 500 calories per day for women, and 600 for men.

There are very few studies that test the 5:2 diet specifically. However, there are plenty of studies on intermittent fasting as a whole, which show impressive health benefits.

I have just put together a small sample of the information found on 2 websites. These sites did not have any articles stating that any of these diets were ‘bad’. However, several of these diets are, at the very least, conflicting with each other, eg; Paleo & Vegan.

It is very easy to find ‘bad’ press regarding any diet. At the end of the day, each of us is different and has different constitutions. Maybe the best way to determine which diet is best for us is to listen to our bodies and take note of how we feel after eating different food groups and go from there.

We have decided some time ago, that the best basis for our diet was to restrict our intake of processed foods. We try to consume mostly whole foods and foods that have had very little processing.

We also choose to restrict our intake of wheat and sugar, as we both find we feel better without it.

Till the next post,

Live clean n Prosper

Source – HealthlineNational Library of Medicine

Herbs, Spices and Weight loss

Todays post is about herbs, spices and weight loss, a topic suggested by one of my readers. There are several herbs and spices that are used in commercial weight loss formulas. The most popular or well known are green tea and cayenne pepper. However, there are many other herbs and spices that have been used for thousands of years.

History

The Ancient Chinese used remedies for weight loss. Traditionally, this was in the form of raw herbs that were boiled and then consumed. This method is still followed in most hospitals in China today. Ayurvedic medicine uses certain herbs alone or in synergistic combinations to increase the possibility of treating obesity. Ayurveda is one of the world’s oldest holistic healing systems. It was developed more than 3,000 years ago in India. Modern scientists have put some of these ancient herbs and spices to the test. In a study completed by the South China Agricultural University, the anti-obesity effect of eight common spices were reviewed and evaluated. They found a variety of naturally occurring bioactive ingredients in these spices have weight-loss effects. The spices put to the test were cinnamon, rosemary, ginger, pepper, saffron, garlic, onion and turmeric.

Cinnamon

This classic aromatic spice is rich in antioxidants and offers several health benefits. In regards to weight control, cinnamon is effective in stabilizing blood sugar, which may help reduce appetite and hunger. It also has an affect on the levels of certain digestive enzymes to slow the breakdown of carbohydrates.

Rosemary

A fragrant evergreen plant, which has been used for hundreds of years for its medicinal benefits. Rosemary is naturally rich in carnosic acid, a substance that inhibits the formation of fat cells. Scientific studies have concluded that rosemary extracts can be used as a preventive treatment against metabolic disorders.

Ginger

The results of several studies indicate that supplementing the diet with ginger significantly decreases body weight. It does this by increasing thermogenesis and increasing the breakdown of fats. It also suppresses the formation of fat, inhibits fat absorption, and controls appetite.

Pepper – Cayenne and Black

Cayenne contains capsaicin, which has multiple benefits for metabolic health, especially for weight loss in obese individuals. Capsaicin plays a critical role in the regulation of metabolic health for the whole body, including body weight and glucose metabolism. Cayenne also raises body temp, increasing thermogenesis and helping to boost metabolism. Adding red peppers to your diet can suppress energy intake and reduce appetite. Cousin to cayenne pepper, black pepper is rich in piperine, which gives black pepper its unique flavour. Piperine creates anti-obesity activity without any change in appetite. The spice has also been shown to block the formation of new fat cells.

Saffron

Saffron is the stigma (the female organ) of an autumn flowering crocus (Crocus sativus). It has been used in both in Iranian medicine and modern medicine to reduce appetite. In a study using rats on a high fat diet, saffron extract significantly decreased food consumption. It also significantly reduced the rate of body weight gain.

Garlic

Garlic is traditionally used to treat infection, colds, diabetes and heart disease. Clinically, it has been evaluated for lowering blood pressure, cholesterol, and glucose concentration. Recently is has been linked with weight loss in a study that fed garlic to mice. After 7 weeks the mice had reduced body weights and fat stores. The garlic had also reduced the effects of an unhealthy diet on their blood and protected the liver from damage.

Onion

Onion stimulates bile acid production by the liver. Bile and bile acids play a major role in fat digestion and absorption. A study by the Korea Institute of Oriental Medicine concluded that Welsh onion extracts have potential for weight control in obesity.

Turmeric

This spice is already known for fighting inflammation but it may also help the body burn fat. Turmeric contains a highly beneficial compound called ‘curcumin’. This increases body heat, which, in turn, can boost metabolism. Over 20 scientific studies have been conducted to assess the influence of curcumin intake on weight among patients with metabolic syndrome and related disorders. The results showed that Curcumin intake significantly reduced body mass index. 

(Sources – https://www.ncbi.nlm.nih.gov, https://www.sciencedirect.com, https://www.hindawi.comhttps://www.researchgate.net )
I hope that this information has given you some ideas on how you can spice up your diet for weight loss.

Till the next post,

Live clean n prosper.

Green Banana Flour

This week’s post is about Green Banana flour.

It’s relatively new to Australia, but it’s already getting a lot of attention due to its many health benefits.

What is it?

Banana flour is a powder made from un-ripe (green) bananas. Historically, banana flour has been used in Africa and Jamaica as early as the 1900’s, as a cheaper alternative to wheat flour. The flour is generally produced using green bananas that are peeled, chopped, dried, and then ground.

Is Banana flour healthy?

The flour is gluten free, high in potassium, magnesium, dietary fibre and vitamin E. It is now often used as a gluten-free replacement for wheat flours. It is also one of the richest sources of resistance starch in the world.

However, not all resistant starches are made equal. Of the handful of foods that contain resistant starch, the quantity is low and it can be destroyed through cooking or it comes from genetically modified sources. The cooking process does not destroy the resistant starch in the banana flour.

In 2013 Robert Watkins, a Queensland Banana Farmer, discovered the richest source of resistant starch in a variety of bananas known as Lady Fingers. While regular bananas (they must be green) consumed by the mass market such as Cavendish still contain resistant starch, they only contain approximately half the amount found in Lady Fingers.

The starchy unripe Lady Finger bananas are also low in sugar. As a result, the milled flour can help people better control their blood glucose. It also provides a range of digestive benefits, making it a powerful new gut health ingredient. Nutritional studies in the area of resistant starches have revealed enzyme-resistant starches produce important metabolites in the colon. These metabolites appear to have important biological effects, which can lead to improved physical and mental health.

Health benefits

The flour contains 3 different fibres

– Resistant starch, a fermentable fibre
– Inulin, soluble fibre and
– Dietary Fibre or insoluble fibre

These fibres work like a prebiotic. When the fibres enter your digestive system they encourage production of digestive enzymes that nourish the good gut bacteria and in turn heals your gut.

These fibres also increase the absorption and capacity of antioxidants and minerals. They improve colon health and aide in the prevention of colon cancer. Together the fibres also aide in the treatment of diabetes, lower cholesterol and triglyceride levels, a well as reduce the incidence of gallstones.
Resistant starch can also assist with weight loss, as you feel quite full after consuming a small amount. Resistant Starch in this form also increases metabolism and removes aflatoxins and inflammation. (Sources – www.ncbi.nlm.nih.gov www.naturalevolutionfoods.com.au www.wikipedia.org   www.thesourcebulkfoods.com.au )

Repurposed “waste”

There is approximately 500 tonne of Lady Finger bananas going to waste every week in Australia. This is due to being considered ‘unsuitable’ according to supermarket guidelines. The fruit are perfectly good for eating and packed full of nutrients yet “unwanted” by the supermarket giants because they were too straight, too bendy, too big or too small.

Rather than disposing of the tonnes of “waste” bananas, Robert Watkins developed a manufacturing process to turn the bananas into flour.

What began as a purpose and use for tonnes of wasted bananas each week has evolved into a new market for all growers. Mr Watkins is continuing to research how the nutrient dense green bananas can be utilised in different ways.

It’s fantastic to see how one farmer can have such a positive impact on a whole industry.

Till the next post,

Live clean n prosper