Nutrition & Fitness

Obesity tied to semi-frequent migraines

everyone should be aware that obesity is associated with an increased risk of episodic migraine and not wait until a patient has chronic migraine

Overweight and obese people are at higher-than-average risk of migraines, suggests a new study.

Researchers looking at so-called episodic migraines – headaches that occur less than every other day – found they were almost twice as common among obese people as among normal-weight adults.

“This suggests patients and doctors need to be aware that obesity is associated with an increased risk of episodic migraine and not wait until a patient has chronic migraine to address healthy lifestyle choices, such as diet and exercise, and to choose medications that impact weight with care,” lead researcher Dr. Lee Peterlin, from Johns Hopkins University School of Medicine in Baltimore, told Reuters Health in an email.

However, the researchers couldn’t be sure which came first – the extra weight or the headaches. And one migraine researcher not involved in the study said he would be cautious interpreting its findings.

“If this helps of course to make people believe they should lose weight, that’s great, but does it mean that reduction in weight will reduce migraine attacks, or treat migraines? That’s a question they haven’t addressed,” Dr. Tobias Kurth, of the French national research institute INSERM and the University of Bordeaux, said.

About 10 to 15 percent of people have episodic migraines, according to Peterlin.

Previous studies have linked obesity to chronic migraines, which by definition occur at least every other day. But there’s less evidence on whether weight also plays a role in less frequent migraines, researchers said.

To try to answer that question, Peterlin and her colleagues analyzed data on 3,862 people who participated in a national U.S. survey in the early 2000s, including 188 who reported having migraines an average of three or four times each month.

About 32 percent of people with episodic migraines were obese, based on their self-reported height and weight, compared to 26 percent of non-migraine sufferers.

After accounting for other differences between people with and without migraines, such as their age and smoking rates, the researchers found that being obese was linked to an 81 percent higher chance of having episodic migraines, they reported Wednesday in Neurology.

The obesity-migraine link was stronger among women and people under 50 years old but less clear for men and older adults, who have lower migraine rates in general.

Peterlin said there are a few possible explanations for the association, including that the same systems in the body that are activated during a migraine help regulate how much people eat. Also, people who get regular migraines may be less active because of the pain or take medications that influence weight gain, she said.

Kurth, who wasn’t involved in the new study, agreed lifestyle factors may play a role in both obesity and migraines. But he cautioned against drawing a direct link between weight and episodic migraines in the absence of more research.

“I’m just very careful, because I’m missing the big picture,” he told Reuters Health.

“If obesity would cause migraine, which is the suggestion of this study, we would expect to see an increase … in the prevalence of migraine, because we have such an epidemic of obesity in the United States,” he said. “And this is just not true.”

However, Peterlin said, rates of the two conditions wouldn’t necessarily be expected to go hand and hand on a larger scale – and that some studies have suggested episodic migraines are in fact becoming more common.

Source: fox news

 

Why chocolates, olive oil and tea are healthy for you

Researchers are focusing on the healthful antioxidant substances in red wine, dark chocolate, olive oil, coffee, tea, and other foods and dietary supplements.

Researchers are focusing on the healthful antioxidant substances in red wine, dark chocolate, olive oil, coffee, tea, and other foods and dietary supplements.

The American Chemical Society, the world’s largest scientific society, is holding a symposium on those substances during its 246th National Meeting and Exposition.

Reports in the symposium involve substances that consumers know best as ‘antioxidants,’ and that scientists term ‘ phenolic derivatives.’

These ingredients, found naturally in certain foods and sold as dietary supplements, have been linked with health benefits that include reducing the risk of heart disease and cance

5 habits of naturally slim people you should steal

If there’s one thing I’ve learned in more than 15 years of private practice, it’s that weight management is about far more than calories in, calories out. In addition to genetics, there are dozens of patterns that day after day, week after week, influence our shapes and sizes. Many of the habits of seemingly “naturally slim” people aren’t deliberate, but you can consciously adopt them. Over time, they’ll soon become second nature, and work for you too. Here are five I notice often, and how they can lead to diet-free weight loss.

Be fidgety

Research shows that people who move more burn as many as 350 extra calories a day, the equivalent of talking a daily 60 minute walk at 4 miles per hour. If you’re not one of those people who is always tapping your toe, moving around in your chair, or talking with your hands, start building some purposeful non-workout activity into your day. Stand up while you talk on the phone or brainstorm, get up from your desk every hour on the hour to sip water, stretch , or just walk around the room, park in the furthest spot on the lot, and take escalators and stairs every chance you get. It may seem forced at first, but stick with it, and it will soon feel odd not to do these things. For one of my clients, this change not only resulted in weight loss, but also a surge in creativity, which makes sense, since movement enhances circulation. That may be why one recent study found that sitting less slashes the risk of chronic diseases , including cancer, heart disease, and type 2 diabetes .

Eat without distractions

We’ve become a nation of multi-taskers, including eating while driving, working, reading, walking, and well, just about any activity. The other day, I saw a woman strolling through Target, placing items into her card, while simultaneously eating and talking on the phone. While it may be efficient to do several things at once, people who eat mindfully and without distractions tend to eat less and feel more satisfied. Do you remember being a kid, eating an ice cream cone, and being so into it you couldn’t help letting out an “Mmmmmmm” as you savored every spoonful? Some adults maintain that kind of awareness, and according to the research, relearning it can result in naturally eating 300 fewer calories a day, enough to drop two sizes in a year’s time. start, commit to noshing without doing anything else, even just once a day. Take a few deep, relaxing breaths, then eat, while drawing all of your attention to the aromas, flavors, and textures of your food. Much like yoga  and meditation, this daily exercise can boost your overall awareness, a benefit that will likely translate to curbing your intake, and boosting your enjoyment.

Order unapologetically

I waited tables in college and grad school, so I appreciate kindness to servers, but these days, customizing your order when dining out is the norm, and in my experience, it’s a major habit of naturally slim people. The key is, they modify meals not to save calories, but to get what they really want, and to eat in a way that intuitively makes them feel best. I remember one regular customer who, long before carbs were considered evil, always ordered her turkey burgers bunless. She’d say things like, “If I have that bun, I won’t have room for popcorn at the movies” or “If I don’t skip the bun, I’ll feel like napping rather than shopping!” To her, ditching the bun wasn’t about dieting, it just made sense, and I advise my clients to take the same approach. One exercise I give clients is this: recall a recent meal that left you feeling stuffed and sluggish, then write down how you would modify your order to result in what I call the “Goldilocks effect” – not too little, not too much, just right. One hundred percent of the time, the imagined do-over meals are more balanced, far lower in calories, and much more “sensible.” Apply that logic every time you dine out, and you’ll end restaurant eater’s remorse.

Rethink waste

Through keeping food journals, one of my clients recently discovered that she nearly always finished her kids’ leftovers. When we talked about why (e.g. what was she thinking and feeling while doing this?), she realized it was because she couldn’t let the food go to waste. This mindset also resulted in frequently eating until she was uncomfortably full. She marveled at how thin people can push a plate away with food still on it, and take one bite of a free sample, then toss the rest in the trash. She knew this “rule” was ingrained in her as a child, and as an adult, she still felt bad about breaking it. But when I asked her to make a list of the pros and cons of continuing to follow this directive, it hit her like a ton of bricks that overeating, just to avoid throwing food away was even more wasteful. Not only would it not help others in need, but by eating more than her body needed, she was gaining “waste weight,” which she had to carry around 24 hours a day. That powerful realization led to paying attention to her body, eating when hungry, stopping when full, preparing more appropriate portions for the whole family, and effortlessly shedding pounds and inches.

Forego what’s so-so

One of the biggest insights many of my clients gain is just how often they eat things they don’t even really like, something naturally slim people rarely do. When you begin to eat more mindfully, the experience of eating something that’s not flavorful, or unsatisfying, is such a let down, it doesn’t make sense to keep eating. And eating something that doesn’t really do it for you often leads to overeating or prolonged eating, in an attempt to become satisfied, which typically results in feeling stuffed–and still unsatisfied. One of my clients recently experienced this while out to dinner with her hubby. They ordered a dessert that looked amazing, but after one bite she realized it was just meh. She put down her spoon, and decided to have a few squares of dark chocolate when she got home instead. This was not a restrictive move, but an it’s-not-worth-it-when-it’s-not-worth-it shift that has changed the way she eats, and resulted in a diet-free body transformation.

This article is originally appeared in Fox News

Are egg yolks good or bad for your health?

egg received a bad reputation with regard to cardiovascular health, as one large egg contains approximately 187 milligrams of cholesterol.

California stores of the supermarket chain unveiled a brand new product called Beyond Eggs – artificial eggs made with ground-up peas, sorghum and other plant ingredients.

 

According to Hampton Creak, the company that created the product, the main motivation behind the chicken-less egg was to provide a plant-based alternative for developing countries, in order to help increase their food supply.  And as global demand for eggs continues to increase, the manufacturers claim that more land and water are being used to raise chickens, therefore they wanted to find a way of reducing the environmental footprint created by egg production.

 

While the chicken-less egg was mostly created to address international food shortage concerns, the product is also potentially appealing to vegans, who don’t eat any animal-based products, and other consumers who are concerned that eggs are too high in cholesterol.

 

But are these concerns actually valid?  The nutritional value of the egg and its yolk has been debated by nutritionists for years.  Originally, the egg received a bad reputation with regard to cardiovascular health, as one large egg contains approximately 187 milligrams of cholesterol.

 

However, most research has shown that cholesterol found in foods isn’t fully to blame for increased LDL cholesterol in the body.

 

“Eggs are an animal product, and they do contain cholesterol,” Lisa Cimperman, a registered dietician for UH Case Medical Center, told FoxNews.com.  “But actually, cholesterol in foods doesn’t affect our blood cholesterol as much as saturated fat does.  Cholesterol in food, in general you do want to avoid, but it’s not necessarily the main culprit of high cholesterol.”

 

Compared to other animal products, the average egg actually contains relatively low amounts of saturated fats – approximately 1.6 grams per egg yolk.  Additionally, various studies from the Harvard School of Public Health and the British Nutrition Foundation have found that eggs have clinically insignificant effects on blood cholesterol, and are not associated with an increased risk of cardiovascular disease.

 

Regardless, many consumers are still concerned over the yolk’s fatty content, so rather than eat the full egg, they often eat the egg’s albumin – more commonly referred to as the egg white.  Since egg whites are considered pure protein, this dietary decision isn’t a bad move.  However, some dieticians argue it’s important to consume both the egg’s fat and protein, as the combination can have positive health benefits when it comes to blood sugar.

 

“You want the fat, because it not only satiates you, but also slows the absorption of your food,” Laura Cipullo a registered dietician in New York City, told FoxNews.com.  “So you stay fuller longer, and it won’t increase blood sugar.  A lot of people have toast with just egg whites, but it’s giving them a quicker rise in their blood sugar. But if you have the yolk with it or a different form of fat like avocado, your blood sugar won’t rise as quickly, because it takes longer to break (the food) down.”

 

Of course, all fat must be consumed in moderation, which is why many dieticians recommend eating only a few egg yolks each week.  And for patients with a history of vascular disease, keeping track of the eggs they eat each week is critical to their health.  A recent study from the National Institutes of Health found that patients with an increased risk for cardiovascular disease should limit their cholesterol intake from foods to about 200 milligrams a day.

 

“What I typically recommend for individuals who I see who have had heart disease or have high cholesterol, I recommend they eat no more than three egg yolks per week and then as much of the egg white as they want,” Cimperman said.  “Being conscious of the quantity they’re eating can be helpful.”

 

Despite their fat and cholesterol content, egg yolks are good source of vitamin A and iron, along with a host of other nutrients.

 

“Eggs, in general, are also good sources of B vitamin, thiamine is one example, and selenium, which is an antioxidant,” Cimperman said.  “And folate is a good vitamin, particularly for pregnant women.”

 

Cimperman noted that although eggs contain many health properties, egg preparation is critical, since the way an egg is made can completely alter its nutritional value. An egg fried in butter, for example, will wreak more havoc on a person’s blood cholesterol than a hardboiled egg.

 

But as long as consumers are conscientious about how many eggs they consume and the way they’re consuming them, they shouldn’t be overly concerned about their cardiovascular health.

 

“Even if you’re eating something like a nut – that also has saturated fat in it,” Cipullo said. “You have to look at the benefits, and the benefits of eggs providing overall protein and vitamins and being easy to eat, that outweighs the fact that it has a few grams of saturated fat.”

 

Read more : Fox News/health

Get the most nutrition from your apple

Next time you grab an apple be sure to eat it skin and all. Along with the tangy sweet fruit you definitely want the nutrients you’ll get in the peel.

Vitamins

An apple’s skin is loaded with vitamin A, which promotes healthy vision and cell growth, and vitamin C, which supports a strong immune system and boosts collagen production for healthy skin. The peel also contains Vitamin K, which helps the blood coagulate, and folate, which the body uses in the formation of new cells.

Minerals

According to the University of Illinois, apple peels are an excellent source of important minerals, including calcium, potassium, and phosphorus. Calcium and phosphorus promote strong bones and teeth, while potassium supports healthy cell, heart and digestive function.

Fiber

Apple peels contain both soluble and insoluble fiber, and about two-thirds of the fiber in an apple is in the skin. Fiber has many health benefits, from lowering cholesterol and aiding digestion to promoting satiety that helps with weight control.  An average-size apple with its skin contains 4.4 g of fiber and you’ll lose half if you peel it.

Antioxidants

The skin of an apple is packed with powerful phytochemicals like flavonoids and phenolic acids that help the body fight free radicals that damage cells and contribute to disease.  Eat your apple with the skin and you benefit from compounds called triterpenoids that help fight cancers, such as liver, colon and breast cancer.

Did you know? 

Biting and chewing an apple is good for your smile?  The fiber in apple skin stimulates the production of saliva, which helps fight tooth decay by lowering bacteria levels in your mouth.  Another plus: the malic acid in apples helps dissolve stains
Read more: http://www.foxnews.com/health/2013/09/10/get-most-nutrition-from-your-apple/#ixzz2eYxZUoYo

 

Magic ‘mushroom diet’? Experts scoff at weight-loss claim

A new diet fad claims that replacing one meal a day with mushrooms will help women shed fat, but only in certain parts of the body — the waist, hips and thighs — but not the bust.

The two-week diet, called the M Plan, according to the Daily Mail, has been touted by celebrities such as Kelly Osbourne and Katy Perry.

Experts say that there’s nothing magical about mushrooms — replacing one meal a day with any vegetable would help a person lose weight, said Katherine Tallmadge, a registered dietitian, and op-ed contributor to LiveScience.

And the claim about selective weight loss doesn’t hold up to science. “There’s no evidence that any diet … will help you lose weight in a particular spot,” Tallmadge said.

How people lose, and also gain, weight is determined largely by genetics, Tallmadge said, but factors such as age and smoking habits also play a role.

Studies show older women are more likely to gain weight around their belly, likely due to changing hormone levels, Tallmadge said. Smoking has also been linked to an increased risk of gaining weight in the midsection.

However, studies suggest that certain exercises may help people lose weight selectively: there’s evidence that walking is an effective exercise for helping people lose belly fat, Tallmadge said.

 

Is there an anti-inflammatory diet?

foods-for-inflammation

When inflammation is out of control—as in rheumatoid arthritis—it can damage the body.

Inflammation is part of the body’s immune response; without it, we can’t heal. But when it’s out of control—as in rheumatoid arthritis—it can damage the body. Plus, it’s thought to play a role in obesity, heart disease, and cancer.

Foods high in sugar and saturated fat can spur inflammation. “They cause overactivity in the immune system, which can lead to joint pain, fatigue, and damage to the blood vessels,” says Scott Zashin, MD, clinical professor at the University of Texas Southwestern Medical Center in Dallas.

Other foods may curb inflammation. Add these items to your plate today.

14 foods that fight Inflammation

Beetroot

This vegetable’s brilliant red color is a tip-off to its equally brilliant antioxidant properties: Beets (and beetroot juice) have been shown to reduce inflammation, as well as protect against cancer and heart disease, thanks to their hearty helping of fiber, vitamin C and plant pigments called betalains.

Fatty Fish

Oily fish, like salmon, mackerel, tuna and sardines, are high in omega-3 fatty acids, which have been shown to help reduce inflammation. To get the benefits, however, you need to eat fish several times a week, and it should be cooked in healthy way

Whole Grains

Consuming most of your grains as whole grains, as opposed to refined, white bread, cereal, rice, and pasta can help keep harmful inflammation at bay. That’s because whole grains have more fiber, which has been shown to reduce levels of C-reactive protein, a marker of inflammation in the blood, and they usually have less added sugar.

Dark Leafy Greens

Studies have suggested that vitamin E may play a key role in protecting the body from pro-inflammatory molecules called cytokines—and one of the best sources of this vitamin is dark green veggies, such as spinach, kale, broccoli, and collard greens. Dark greens and cruciferous vegetables also tend to have higher concentrations of vitamins and minerals—like calcium, iron, and disease-fighting phytochemicals—than those with lighter-colored leaves.

Nuts:

Another source of inflammation-fighting healthy fats is nuts—particularly almonds, which are rich in fiber, calcium, and vitamin E, and walnuts, which have high amounts of alpha-linolenic acid, a type of omega-3 fat. All nuts, though, are packed with antioxidants, which can help your body fight off and repair the damage caused by inflammation. Nuts (along with fish, leafy greens, and whole grains) are a big part of the Mediterranean diet, which has been shown to reduce inflammation in as little as six weeks.

Soy:

Several studies have suggested that isoflavones, estrogen-like compounds found in soy products, may help lower CRP and inflammation levels in women—and a 2007 animal study published in the Journal of Inflammation found that isoflavones also helped reduce the negative effects of inflammation on bone and heart health in mice.

Low fat Diary:

Milk products are sometimes considered a trigger food for inflammatory diseases like rheumatoid arthritis, because some people have allergies or intolerances to casein, the protein found in dairy. But for people who can tolerate it, low-fat and nonfat milk are an important source of nutrients. Yogurt can also contain probiotics, which can reduce gut inflammation.

Peppers:

Colorful vegetables are part of a healthier diet in general,” says Dr. Costenbader. “As opposed to white potatoes or corn, colorful peppers, tomatoes, squash, and leafy vegetables have high quantities of antioxidant vitamins and lower levels of starch.” Bell peppers are available in a variety of colors, while hot peppers (like chili and cayenne) are rich in capsaicin, a chemical that’s used in topical creams that reduce pain and inflammation.

Tomatoes:

Juicy red tomatoes, specifically, are rich in lycopene, which has been shown to reduce inflammation in the lungs and throughout the body. Cooked tomatoes contain even more lycopene than raw ones, so tomato sauce works, too

Ginger and Turmeric

These spices, common in Asian and Indian cooking, have been shown in various studies to have anti-inflammatory properties. “While the evidence in terms of RA inflammation is not very strong, they are vegetables—and part of a healthy, vegetable-rich diet,” says Dr. Costenbader.

Garlics and onions

There’s a good reason why these pungent vegetables are known for their immunity-boosting properties. In test-tube and animal studies, garlic has been shown to work similarly to NSAID pain medications (like ibuprofen), shutting off the pathways that lead to inflammation. Onions contain similar anti-inflammatory chemicals, including the phytonutrient quercetin and the compound allicin, which breaks down to produce free radical-fighting sulfenic acid.

olive oil:

“Anything that fits into a heart-healthy diet is probably also good for inflammation—and that includes healthy, plant-based fats like olive oil,” says Dr. Zashin, author of Natural Arthritis Treatment. In fact, a 2010 Spanish study found that the Mediterranean diet’s myriad health benefits may be largely due to its liberal use of olive oil, especially the extra-virgin kind. The compound oleocanthal, which gives olive oil its taste, has been shown to have a similar effect as NSAID painkillers in the body.

Berries;

All fruits can help fight inflammation, because they’re low in fat and calories and high in antioxidants. But berries, especially, have been shown to have anti-inflammatory properties—possibly because of anthocyanins, the powerful chemicals that gives them their rich color.

Cherries:

In a 2012 presentation, Oregon Health & Science University researchers suggested that tart cherries have the “highest anti-inflammatory content of any food.” Studies have found that tart cherry juice can reduce the inflammation in lab rats’ blood vessels by up to 50%; in humans, meanwhile, it’s been shown to help athletes improve their performance and reduce their use of anti-inflammatory pain meds.

 

 

Arsenic levels in rice not dangerous in short term, FDA says

The samples cover most types of rice grain and rice-based foods and beverages consumed in the United States,” the agency said.

The U.S. Food and Drug Administration said on Friday that after testing 1,300 samples of rice and rice products, it has determined that the amount of detectable arsenic is too low to cause immediate or short-term negative health effects.

The next step, the agency said, will be to use new tools that provide greater specificity about different types of arsenic present in foods, to analyze the effect of long-term exposure to low levels of arsenic in rice.

The FDA’s review comes after Consumer Reports urged the government in 2012 to limit arsenic in rice after tests of more than 60 popular products – from Kellogg’s Rice Krispies to Gerber infant cereal – showed that most contained some level of inorganic arsenic, a known human carcinogen.

The consumer watchdog group said some varieties of brown rice – including brands sold by Whole Foods Markets Inc and Wal-Mart Stores Inc – contained particularly significant levels of inorganic arsenic.

In response to the FDA report, Urvashi Rangan, Consumer Reports’ director of consumer safety and sustainability, said the FDA’s interest in the subject was “great news” and that the agency’s findings mirrored its own findings.

“It doesn’t mean consumers need to throw out all the rice in their cabinets, but they should be aware that the problem is important,” she said.

The FDA said on Friday that the samples it tested came from various types of rice grains, including white, jasmine and basmati. They also included samples from rice products including infant cereals, pasta, grain-based bars, cookies, pastries and drinks such as beer, rice wine and rice water.

“Taken together, the samples cover most types of rice grain and rice-based foods and beverages consumed in the United States,” the agency said.

The average levels of inorganic arsenic – the most toxic kind – ranged from 2.6 to 7.2 micrograms per serving of rice grains. Instant rice came in at the low end of the range and brown rice at the high end.

In foods, arsenic may be present as inorganic arsenic or organic arsenic, the FDA said. Together they are referred to as total arsenic.

Among rice products the level of inorganic arsenic ranged from 0.1 to 6.6 micrograms per serving, with infant formula at the low end and rice pasta at the high end. The levels are not high enough to cause any short-term health effects, the agency said.

The average amount of inorganic arsenic among 99 samples of brown rice was 7.2 micrograms, with some samples originating in the United States running as high as 10 micrograms. The average amount in instant rice was 2.6 micrograms.

The FDA declined to name specific products among the samples it tested, saying that while the total number of samples was large enough to accurately measure average levels of arsenic, it was not large enough to evaluate specific brands.

Some companies source their rice from different locations, which may result in samples from the same brand having different levels of arsenic over time, the agency said. It will conduct a risk assessment to consider how much arsenic is consumed from rice products and whether there are variations in health effects for certain segments of the population.

Once complete, the assessment will help the agency determine whether further action is necessary, the FDA said. It is also conducting additional sampling to broaden its data on infant and toddler products.

In the meantime, the FDA recommends that consumers eat a well-balanced diet to minimize the potential negative effects of consuming too much of any one food. It said wheat, barley and oats are among the nutritious grains that consumers can eat to vary their diet.
Read more: http://www.foxnews.com/health/2013/09/06/arsenic-levels-in-rice-not-dangerous-in-short-term-fda-says/#ixzz2eBWnYqBT

 

Gut bacteria ‘may be obesity weapon’

Obese man

A study showed that transplanting gut bacteria from obese people into mice led to the animals gaining weight, while bacteria from lean people kept them slim.

Bacteria living in our guts seem to be affecting our waistlines and harnessing them could lead to new ways of shedding the pounds, US research suggests.

The human body is teeming with thousands of species of microbes that affect health.

A study showed that transplanting gut bacteria from obese people into mice led to the animals gaining weight, while bacteria from lean people kept them slim.

The findings were published in Science.

Researchers at the Washington University School of Medicine, Missouri, took gut bacteria from pairs of twins – one obese, one thin.

The bacteria were then put into mice which had grown up in completely sterile environments and had no gut bacteria of their own.

Mice with the obese twin’s bacteria became heavier and put on more fat than mice given bacteria from a lean twin – and it was not down to the amount of food being eaten.

There were differences in the number and types of bacteria species from the lean and obese twin.

Overall it seemed those from a lean twin were better at breaking down fiber into short-chain fatty acids. It meant the body was taking up more energy from the gut, but the chemicals were preventing fatty tissue from building up and increased the amount of energy being burned.

One of the researchers, Prof Jeffrey Gordon, told the BBC’s Science in Action program: “We don’t dine alone, we dine with trillions of friends – we have to consider the microbes which live in our gut.”

However, the diet was also important for creating the right conditions for the lean twin’s bacteria to flourish. A bacterial obesity therapy seems unlikely to work alongside a a diet of greasy burgers.

Keeping both sets of mice in the same cage kept them both lean if they were fed a low-fat, high-fiber diet. Mice are coprophagic, meaning they eat each other’s droppings, and the lean twin’s bacteria were passed into the mice which started with bacteria that should have made them obese.

However, a high-fat, low-fiber diet meant the mice still piled on the pounds.

Human therapies

A human obesity treatment is unlikely to use transplants of thousands of species of bacteria from lean people’s guts as it carries the risk of also transferring infectious diseases.

Instead a search for the exact mix of bacteria which benefit weight – and the right foods to promote their growth – is more likely.

Prof Gordon said the next steps in the field would be “trying to figure out how general these effects are, what diet ingredients may promote their beneficial activities and to look forward to a time when food and the value of food is considered in light of the microbes that live in our gut – that foods will have to be designed from the inside out as well as from the outside in.”

Commenting on the research, Prof Julian Parkhill, from the Welcome Trust Sanger Institute, said he expected a future when manipulating bacteria was a part of obesity treatment.Gut bacteria

“There’s a lot of work to do, but this is proof of concept that bacteria in the gut can modulate obesity in adults, but it is diet-dependent,” he said.

He added that changing bacteria was a promising field for other diseases.

He told the BBC: “It’s an exciting new area, but I think we need to be careful in promoting it as a cure-all.

“It’s clear in specific areas – inflammatory bowel disease, obesity, Crohn’s – the microbiome is going to be important.”

 

What proteins should you eating?

Our body is made up mostly of protein that is constantly being broken down, so it’s vital to replace it by eating high protein foods that are lean, low fat or fat free

Poultry: Chicken or turkey is great choices – just skip legs and thighs and go with skinless breasts.

Beef: Lean cuts include round steaks and roasts, top loin and sirloin, chuck shoulder and arm roasts, and extra lean ground beef.

Pork: For flavor and leanness go with pork loin, tenderloin, center loin cuts.

Eggs: The yolk holds about 80 percent of an egg’s calories. Stick to just the whites and you can eat more. Two whole eggs have 150 calories and 10g fat versus 10 egg whites which have 140 calories and zero fat.

Fish: Canned salmon and tuna are convenient protein choices; of the two salmon is higher in omega 3’s and calcium.

Nuts: A single serving of nuts is about 1.5 ounces; the number of nuts you get depends on  the nut you choose:  Pistachios 47-49; Almonds 20-24; Cashews 16-18; Walnuts 10-14 halves; Macadamias 10-12; Brazil nuts 6-8.

Tofu: This low-fat, low-calorie protein is super-versatile because it absorbs flavors easily. Go with tofu steeped in a low-calorie, low-sodium marinade and stir-fry with your favorite vegetables.
Read more: http://www.foxnews.com/health/2013/09/03/what-proteins-should-be-eating/#ixzz2du2ry5Ns