Found these digging around on the net … mostly from down under!

Glenn Cardwell: Getting kids to eat their veggies … Vegetables were probably never that big in the human diet. We evolved eating meat, seafood, nuts, seeds, fruits, tubers, fungi, berries and insects because that’s where the kilojoules are. When you need energy (kJs/Cals) each day to survive, why bother eating a leaf (lettuce), a flower (broccoli) or something else that is mainly water …

c: I don’t subscribe to the evolution theory, I’m more a creation girl – it makes me feel more special. And the people I have read about who lived 3-4000 years ago definitely knew their grandparents.  But I love the idea of talking positively to your children about vegetables! What about kids and meat?

Dieticians missed point on story: 60 Minutes – National – NZ Herald News … TV3′s 60 Minutes says criticism by nutrition experts on its report on the effects of food colouring on children was disappointing and failed to focus on the real issue – that Britain is phasing out some artificial colours while New Zealand is doing nothing….

c: Medical and other science experts such as dietitians get exasperated with some media reporters who either deliberately or out of ignorance use anecdoctal evidence or dubious ‘studies’ to sensationalise their story. Of course dietitians don’t condone artificial colours and, whether or not  they cause your kids to ‘lose the plot’, it would be good to see these unnecessary additives phased out.

Editorial: Don’t tinker with our daily bread – Health – NZ Herald News … It is not too difficult to see why many public health authorities support the mandatory fortifying of bread with folic acid. No one questions folate’s effectiveness in reducing the incidence of certain birth defects, notably spina bifida, if it is taken in sufficient quantity around the time a woman becomes pregnant …

c:Nice commentary but there are hints of negative effects on the US population -update today on kiwiblog and read my own folate posts.

Omega-3 deficiency causes 96,000 US deaths per year, say researchers … Omega-3 deficiency is the sixth biggest killer of Americans and more deadly than excess trans fat intake, according to a new study. The Harvard University researchers looked at 12 dietary, lifestyle and metabolic risk factors such as tobacco smoking and high blood pressure and used a mathematical model to determine how many fatalities could have been prevented if better practices had been observed …

c: This is really interesting but keep in mind it’s an analysis of numbers – and we all know how they can be manipulated! Still, I’ll be sure to keep up my weekly salmon dinner and salmon sushi snacks – delicious.

A rural town in Australia has voted overwhelmingly to ban the sale of bottled water over concerns about its environmental impact. … Campaigners say Bundanoon, in New South Wales, may be the first community in the world to have such a ban…

c: Good on them! Why pay for something you can get naturally. Bottled water has its place – it’s made it trendy to drink water – that’s got to be a good thing. But if you want to be even more ‘on trend’ and eco-friendly simply drink filtered tap water (see TIME mags megatrend on this).

Blood glucose control ranks high in US death causes

c: From the same mathematical analysis as the omega-3 story.  Blood glucose ranked 5th and omega-3 ranked 6th in preventable causes of death ie it doesn’t include accidents. I’m surprised at inactivity ranking 4th. I’d better go for that bike ride – even though it’s freezing cold outside and I’d rather sit inside and eat cake!

Price of milk too much for many families, study finds – Nutrition – NZ Herald News … Price increases for milk and other dairy products are having a detrimental effect on children’s health, University of Otago researchers say …

c: This means almost 2 out of 3 Kiwi kids don’t drink milk daily – that’s terrible! Instead of cereal with milk what are they eating for breakfast – toast and a can of fizzy? Perhaps we will have to re-introduce milk at schools. How about banana smoothies or Milo instead of sausage sizzles and lollies (see my article on toddlers healthy bones).

Glossy hair, strong nails and glowing skin are all signs of a great beauty regime – or is it a great diet? Food contains lots of beauty nutrients which people have used for thousands of years. Today we can wash our hair and moisturise our skin with honey, rosemary, rosehip, avocado or olives, to name a few. A French woman I know attributes her beautiful skin to the olive oil she rubs on her face and hands while cooking.

We can use all these super-foods on the outside but what about the inside? There’s no magic food that will keep us looking forever young but our diet (plus lifestyle and attitude) does affect how your skin looks and ages.

Take these eight food steps to healthy skin, hair and nails. In part 1, I discuss protein and seafood; look for the other six steps in Part 2.

1. Protein – the building blocks

Skin, hair and nails are mostly protein. These proteins – keratin, collagen and elastin – ward off wrinkles and provide strength and elasticity. Most of us eat plenty of protein from meat, chicken, fish, legumes, eggs and dairy foods. But remember the movie ‘The Devil Wears Prada’? Miranda Priestly’s assistant is desperately trying to lose weight and proudly describes her new diet: “Well I don’t eat anything and when I feel like I’m about to faint I eat a cube of cheese!” Chances are she was seriously low on protein and eventually her skin, hair and nails, the parts of the body she most wants to look perfect, will suffer.

If protein is so important, is more better? With serious burns or wounds, the body needs extra protein to repair the damage. And athletes in heavy training have higher protein requirements. But huge steaks and protein shakes don’t build bigger muscles or better skin. If we eat more protein than we need, our body converts it to fat and stores it – usually where we don’t want it!

2. Seafood – essential fat

Our body needs fat. Not the greasy pastry and pie type but the essential omega-3 and omega-6 fats. If you have a dry, itchy scalp or skin you may not be eating enough of these essential fats. They are called ‘essential’ because the body can’t make them – you have to eat them.

Both these fats produce hormone-like substances called prostaglandins which then change into other substances that have immune and inflammatory effects. Omega-3 fats suppress inflammation, immune responses and blood clotting. Omega 6 fats are also essential for healthy skin, but too much causes inflammation and allergic responses. For healthy skin we need a balance of both types of fat. Eating some fish each week, especially oily fish such as salmon, sardines and tuna, increases omega-3’s to give you a good balance.

If you can’t eat fish, try flaxseed. Flaxseed (linseed) oil is a rich source of alpha-linolenic acid – an omega-3 fat which converts, not very efficiently, to EPA and DHA (the best types of omega-3 fats). It’s not as potent as fish oil but if you eat enough of it, it will have the same blood thinning effect as fish oil.

What about fish oil tablets? When I took them regularly I noticed how if I had a cut or scratch it would bleed a lot longer so a word of caution about taking fish oil supplements: if on any type of blood thinning medication such as aspirin. It’s like a double blood thinning effect. If you do take fish oil supplements make sure you stop them at least a week before any surgery or dental treatment where you may bleed.

Studies using large doses (3-4 grams) of fish oil found it improved dermatitis and psoriasis in some, but not all, people. It also helped protect skin against sunburn but was not as effective as sunscreen. What’s interesting is that with these mega-doses of fish oil the higher amounts of omega-3 fats in the skin were prone to oxidation – just like oil going rancid when exposed to light. Therefore, rather than mega-dosing on fish oil tablets, eat a few fish and vegetable meals each week – fish for the fat and vegetables for antioxidants.

Fish is fantastic but there’s no need to give up your steak. In fact if you have spoon shaped nails, you may be iron-deficient– and red meat may be just what your body is missing.

Part 2 of this series is to follow on my next post…

Info and related articles:

• Kids Don’t Get Enough Omega-3 (blisstree.com)
• Omega-3 fatty acids, low glycemic index diet protects against age-related macular degeneration (eye.taragana.net)
• Eating fish, nuts and olive oil may be good for your eyes (eye.taragana.net)
• Omega-3 centre  Australia

My parents came to stay a few weeks ago, bearing bags of kiwifruit from their orchard. “We’ve got so much!” my mum exclaimed as she dumped three or four bulging bags in the front hall. “The fruit shops at home are giving them away.” Her face became more serious, “And the pack house want to pay us to mulch our kiwifruit into the ground. There’s so much around that it’s cheaper to mulch the poorer quality fruit than pick and pack it. They say the orchard manager hasn’t been doing his job properly and the kiwifruit just don’t last well for export. A week later a fierce hail-storm decimated heaps of kiwfruit orchards around Tauranga and Te Puke – an economic disaster for those poor orchardists. Mum phoned me: “They have lost so many orchards that now they want our fruit”.” It was a bitter-sweet moment.

Kiwifruit has been in my mouth and on my mind a lot lately. Green and gold varieties fill my fruit bowl and every day we eat them with breakfast, as snacks, in the lunch-box, and after dinner. Most children I know prefer the gold variety. It has less of that puckered mouth zing to it and they love its sweet flavour and bright colour. If any Kiwi family isn’t eating kiwifruit at the moment they are missing out on a cheap and incredibly healthy food. And because now is kiwifruit season it’s most likely that we are getting the optimum amounts of all the nutritional goodies they contain.

Kiwifruit is one of the most nutrient dense fruits around. That’s why it’s been called a ‘super-fruit’. It’s packed with vitamin C, and the gold ones are also rich in vitamin E. But that’s not all: it has plenty of other phyto (plant) chemicals, especially carotenoids which cause the gorgeous green and gold colours and protect our precious DNA from damaging oxidation.

As kiwifruit ripen, their cell walls (that’s the fibre) swell to three or four times their unripe size. It’s sort of like a sponge full of water and it’s sure to help swish things through. In 2002 around 40 people aged over 60 ate two or three green kiwifruit a day for three weeks to see if it would reduce constipation – a common problem in older people. The study really just confirmed what anyone who’s pigged out on kiwifruit knows: you end up on the toilet and there is definitely no straining!

Both green and gold have plenty of fibre but the green also has an enzyme that stimulates gut motility. Leave some green kiwifruit on your steak for a while and it will soon be as though you had clobbered it with a meat mallet! It’s the same enzyme: it tenderises meat and it gently gets your gut moving.

Green kiwifruit also have lots of fructo-oligosaccharides – called FOS’s for short. These act as a pre-biotic which means they are food for the good bugs already in your gut. It’s sort of like ‘grow-your-own’ bacteria!

I recently chatted to Vital Foods – a New Zealand company that has worked out how to put pure kiwifruit pulp into a pill. It’s sold in chemists as a supplement for gut health, and the studies they have conducted on it have had good results. They have even managed to extract the oil from kiwifruit seeds. Just like flaxseed oil, it’s rich in alpha-linolenic acid which converts to omega-3 fats in the body. Vital Foods say that kiwifruit oil is 65% ALA compared with flaxseed oil’s 55% but there’s just one problem – they can only produce a small amount.

So if you don’t like kiwifruit or think you need a concentrated dose of it, you can try the supplement – Phloe (Info and Reuters 2008 press release here).

Me? I’m off to the fruit shop – Bye!

LINK: http://www.phloe.co.nz/

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