You may love spicy foods while a friend prefers milder flavors. But we all have different taste sensitivities and perceptions. In the American diet, many of us have one taste in common: a preference for and high consumption of salty foods.
Limiting your sodium is important to reduce your risk for high blood pressure (and likely stomach cancer). You don’t have to sacrifice flavor when you cut back on salt! Here are seven tricks I’ve found that help:
1. Go Slow: Our bodies quickly become accustomed to salt so cut back slowly, starting with holding back on the salt shaker at the table. The American Heart Association recommends that all Americans aim for <1,500 milligrams of sodium per day. Slowly reducing your intake to this amount over the next month or two will allow your taste buds to adjust so you can enjoy the natural flavors of foods. Continue reading
New results published online today from the Physicians’ Health Study II (PHS II), showed that participants who took a daily multivitamin for 11 years had 8 percent fewer cancers compared to participants who took a daily placebo. The study is a large randomized controlled trial involving over 14,600 male physicians aged 50 and over.
The study is published in the Journal of the American Medical Association.
Though the reduction in incidence is relatively small, it is significant, and the PHS II is a large, rigorous and well-respected double-blinded randomized trial. (In the study, one group took a multivitamin and one group took a placebo; neither the subjects nor the doctors knew which was which.) Continue reading
A study by researchers at Stanford University which appeared in Monday’s issue of the Annals of Internal Medicine hit on one of the biggest hot-button issues in nutrition today: organic foods, and their merits. Much of the media coverage has centered on what this large study says about the relative benefits of organic vs. conventionally grown foods in human health.
But that’s not what this study is really about. In fact, only 17 of the 240 studies examined by the researchers involved humans at all (the rest examined the nutrient profiles and pesticide levels of various foods). And of those 17, only 3 involved human health outcomes (eczema, wheezing and atopy, or “hyperallergenic” reactions). And any conclusions about the nutrient profiles of various foods will always be hampered by the fact that, as this NPR piece points out, the profiles of any two tomatoes sitting in the same pile in your grocery’s produce aisle will vary widely, for a host of reasons, regardless of whether they’re organic or conventional.
So it’s not quite the slam-dunk “Organics Are Not Healthier For You!” study some in the media are portraying it to be. It’s simply a serious analysis of the available literature, and it should be welcomed.
After the jump, some key findings of Monday’s study — and a call for cooler heads. Continue reading