Providing nutritional information to their patients is not something that your average General Practioner feels comfortable doing. Even if your doctor fully appreciates the role of nutrition in good health, a recent study by Lauren Ball of Griffith’s Menzies Health Institute Queensland (MHIQ) demonstrated that most doctors are not comfortable giving guidance in that area – although many of them will raise concerns about potential outcomes like obesity, high cholesterol and diabetes.
It would have a far more positive influence on most patients to talk about the importance of nutrition or even to refer the patient to a nutritionist or dietician, suggests Ball.
With funding from Australia’s National Health and Medical Research Council, Ball’s research will assess the knowledge of GPs and give them a ‘nutrition confidence’ score.
“This will then inform us in our design of an appropriate intervention and will probably involve a number of activities, including an educational workshop which will help GPs raise the topic with patients in a timely and appropriate manner. We can also use the score to track the progress of GPs, both before and after any interventions that may occur.
“Dietary advice is a pivotal part of any healthy lifestyle but sometimes issues such as time constraints in general practice prevent this from being successfully delivered,” says Dr Cris Beer, a GP registered with the Royal Australian College of General Practitioners. “Unfortunately, this is not something usually taught at medical school, but in reality more and more patients are seeking nutritional advice from their GP as their first point of reference.
“This research at Griffith will be very valuable in ascertaining how to best support GPs, and hopefully provide them with some new strategies to meet nutrition patients’ needs specific to their particular condition or situation.” Source: http://app.griffith.edu.au/
Griffith research examines GPs’ confidence in providing nutritional advice to patients
Nutrition Research Supports The Benefits Of Dried Plums
We used to call them prunes – at least until popular perception made the word prune synonymous with “laxative.” Since the growers, packagers and marketers want you to know that dried plum are good for much more than just constipation relief – the industry – especially in the US has taken to calling them “dried plums.”
The push to re-label them has become so ubiquitous and has been so effective that future dictionaries may start referring to the word “prune” as archaic.
Here then, are the latest findings about dried plums.
A diet containing dried plums is linked to lower risk of colon cancer in rats in new research by from Texas A&M University and the University of North Carolina. Dried plums appear to promote retention of beneficial microbiota and microbial metabolism throughout the colon, and, by doing so, reduce the incidence of colon cancer in rats.
“While additional research is needed, the results from this study are exciting because they suggest that eating dried plums may be a viable nutrition strategy to help prevent colorectal cancer,” says Nancy Turner, PhD, Research Professor, Department of Nutrition and Food Science, Texas A&M University. Colon cancer is the third leading cause of cancer-related deaths in the United States when men and women are considered separately, and the second leading cause when both sexes are combined.
A daily serving of dried plums is linked to preventing bone loss in postmenopausal women. Previous studies discovered that eating 100 grams (two servings; about 8-10 dried plums) of dried plums for one year was associated with increased bone mineral density (BMD) and improved indices of bone turnover in postmenopausal women. A current study indicated that a single serving of dried plums may be as effective in preventing bone loss in older, osteopenic postmenopausal women.
“A dried fruit that you can incorporate into your diet as a convenient snack that may help to prevent further bone loss is an incredible finding,” says Shirin Hooshmand, PhD, Researcher and Assistant Professor, Department of Exercise and Nutritional Sciences at San Diego State University. Dried plums are effective in increasing antioxidant capacity in the body, which may help reduce disease risk in smokers who are struggling to quit.
When eaten frequently, dried plums contribute to the overall intake of dietary fiber and many important vitamins, minerals and phenolic compounds, which function as antioxidants. Research results presented at the conference discovered that dried plums are effective in increasing antioxidant capacity for both smokers and nonsmokers and may give smokers some protection against oxidative stress associated with cigarette smoking.
“Choosing dried plums as a snack instead of a less nutritious option may be beneficial in reducing disease risks in smokers that are struggling to quit,” says Mark Kern, PhD, RD, CSSD, Researcher and Professor, Department of Exercise and Nutritional Sciences at San Diego State University.
The same study in smokers conducted by researchers at San Diego State University discovered that eating dried plums may have a positive role in preventing the emphysema associated with smoking cigarettes. Research linked eating dried plums before smoking a cigarette with decreased signs of inflammation in lung tissue.
The Self-Regenerating Heart
A major goal of regenerative medicine is to develop therapies that can improve the recovery of heart muscle cells after a heart attack and restore normal heart activity to patients with heart failure.
Unlike the human heart, the heart of an adult zebrafish is able to regenerate even after extensive damage. After an injury, the remaining heart muscle cells divide to replace the lost heart muscle, but it is not clear how this works.
In a study published April 1, published in the online open-access journal eLife, researchers Matthew Gemberling, Ravi Karra, Amy L Dickson and Kenneth D Poss investigate this process in the zebrafish and look at whether – and how – any of it can be applied to humans.
They focused on a protein called Neuregulin1 (Nrg1) that can stimulate heart muscle cells to divide. Their experiments show that when the heart is injured, the gene encoding the Nrg1 protein is switched on in cells of the outer layer of the heart wall. When Nrg1 is deliberately activated in uninjured adult zebrafish hearts, it causes the muscle cells to divide, leading to many new layers of heart muscle forming over the course of several weeks. Along with promoting cell division, Nrg1 also makes the heart muscle cells return to an immature state more like stem cells. Gemberling et al.’s findings demonstrate that Nrg1 is sufficient to induce the growth of heart muscle growth in an adult animal, even in the absence of injury. To develop its therapeutic potential, future work will also need to identify how the gene that encodes Nrg1 is switched on by injury and identify the other molecules that interact with Nrg1.
The next generation of genome editing-inspired tools for zebrafish researchers should enable tests of cell-restricted, inducible genetic deletion of key Nrg1 components in multiple cell types. These experiments promise to dissect and define Nrg1 signaling requirements for regenerative responses within the complex cardiac milieu.
It will be critical to define the mechanisms by which Nrg1 is induced by injury in zebrafish and restricted in the absence of trauma, as well as downstream Nrg1 targets in the regeneration program. Such investigation of the endogenous regulation of Nrg1 after cardiac injury can help guide methodology to optimize its delivery and impact on heart regeneration in mammals.
Read the Full Study here: http://lens.elifesciences.org/05871/index.html?_ga=1.105521472.2107951736.1427907857#content/contributor_reference_2
International Naturopathic Cancer Research Project Announced
Canadian and American health-care professionals will work together to study the effectiveness of advanced integrative oncology (AIO) treatment for patients with late stage cancer. AIO treatment includes elements of conventional and naturopathic medicine.
The funding was announced by the Ottawa Integrative Cancer Centre (OICC) in Ottawa – an arm of the Canadian College of Naturopathic Medicine (CCNM), together with the Bastyr University Research Institute in Washington State.
The $3 million grant, provided by an anonymous Canadian foundation, will fund the Canadian/US Integrative Oncology Study (CUSIOS) the largest-ever North American observational study to assess integrative oncology for people with late stage cancer.
AIO therapies used by naturopathic doctors for late stage cancer are directed at multiple mechanisms to slow tumour progression, prevent metastatic spread and improve survival. The therapies are variable but may include intravenous vitamin C, intravenous artemisinin, intravenous dichloroacetate, mistletoe, hyperthermia, nutritional protocols and the use of immunomodulatory, anti-cancer, and anti-inflammatory natural health products.
“We are thrilled to have this opportunity to assess the effect advanced integrative oncology can have on survival rates in late stage cancer patients,” said Dugald Seely, ND, MSc, FABNO, Executive Director of OICC, Director of Research for CCNM, and Canadian lead investigator for CUSIOS. “The results of this study will provide valuable insight on the role of naturopathic medicine in cancer care and will lead to the conduct of more rigorous randomized controlled trials.”
New Marketing Director at St. Francis Herb Farm
St Francis Herb Farm has just introduced Cindy Ryland, their new Director Marketing & Sales Support, as the main contact at St. Francis for all things media.
St. Francis Herb Farm® has come a long way since their early years, when they grew many of the herbs used in production right on site near the tiny rural hamlet of Cormac, Ontario. While they no longer grow their own herbs, their commitment to sourcing the finest and highest quality raw materials has remained steady. All their herbs are imported or purchased from certified organic growers, or from conscientious wildcrafters who harvest herbs naturally occurring in the unspoiled and unpolluted “wilds” of the Canadian countryside. When they source their herbs, they support and encourage both agricultural sustainability and fair trade practices.
In her new role, Ms. Ryland is sure to reflect those values, that pride in the business and the St. Francis commitment to “Rediscover the Wisdom.”
Hippie Butter Just Got Better
The CHO (Chief Hemp Officer) and founder of Hippie Butter LLC, Brad Ervin, discovered the glory of hemp seeds while touring the world as a sound engineer for acts like Paul McCartney, George Strait and Bette Midler. When he got back home, the 25 year old started his company Hippie Butter LLC and has never looked back.
Hippie Butter has just signed a joint venture agreement with American Seed & Oil, a subsidiary ofAlgae International Group, Inc. – which will supply organically certified hemp, including hemp seeds, hemp oil and CBD oil for use in the Hippie Butter line of consumer products.
American Seed & Oil is also providing marketing and investment support to expand the already recognized Hippie Butter brand. Hippie Butter is a premier, online grocer with a full-line of nutritious and delicious gourmet hemp seed food and skin/ hair care products legal in all fifty U.S. States and “great for the entire family.”
An early mover in the emerging state-legalized Hemp and Medical Marijuana cultivation markets, American Seed & Oil Company has previously announced two hemp consumer product launches complimentary to the Hippie Butter product line:
- They got together with startup, World Hemp Oil, to supply domestically grown and refined hemp CBD oil to produce and market the EpiVape(C) for seizure disorders. Their vaporizer is legal in all 50 states
- DuBe Hemp Energy Shot – a berry flavored all natural, zero calorie, sugar free, gluten free, GMO free energy shot infused with Hemp Pro 70 Protein Powder providing smooth energy for hours. Again, they boast that it is 100 per cent legal.
Crazy for Coconut
Pacific Foods’ new Organic Coconut Non-Dairy Beverage offers two layers of authentic coconut flavor with the healthy richness of coconut milk, and the refreshing taste of coconut water. The beverage comes in three flavors: Original, Unsweetened Original and Unsweetened Vanilla.
The first full line on the market without carrageenan and cane sugar, Pacific’s new offerings are made using the whole coconut – both the cream and the water – to create the most authentic flavor possible.
“All of our non-dairy beverages are crafted to showcase the true flavor and nutritional benefits of their featured ingredients,” said Kevin Tisdale, vice president of marketing for Pacific Foods. “For this line, we were determined to let the flavor of organic coconuts shine through. The key ingredient was right in front of us – coconut water. It not only gives the drink a hint of sweetness, it increases its nutritional content and enhances the coconut flavor naturally.”
As for nutrition, the new collection of coconut non-dairy beverages is an excellent source of vitamin D and vitamin B12. As a result of using coconut water, when compared to the category leader, Pacific’s Original variety contains six times as much potassium – a natural hydrator and electrolyte – (240mg vs. 40mg) and less than half the amount of sugar per serving (3g vs. 7g).
All of Pacific’s new coconut beverages are certified organic and free of GMOs, as well as vegan, dairy-free, soy-free and gluten-free. Like all of Pacific’s products, they’re packaged in BPA-free, shelf-stable cartons. They’ll hit shelves at natural food stores and conventional grocers this April.
Pacific Foods’ products are sold throughout the U.S. and Canada in mainstream grocery and natural food stores.
Retail Sales Cool Off Like the Winter Weather
Canadian retail sales dropped 1.7 per cent in January, performing even below consensus expectations. Sales decreased in 7 of 11 sub-sectors, including autos/parts dealers (1.4 per cent). Other areas suffering losses include gasoline, general merchandise, sporting goods, health/personal care products, furniture and food/beverages. Modest increases in electronics, clothing, building materials, and miscellaneous items weren’t enough to compensate.
Alberta retail spending plummeted for the fourth month in a row. Nationwide, our GDP may have shrunk as much as 0.4 per cent in January. Some of this may have been due to the abnormally wintery weather – so perhaps there will be a bit of bounce back in sale over the coming months as people make the purchases they put off earlier in the year. But with the poor start, it looks like the annualized first quarter GDP growth could be under 1 per cent.
Sales were down in 14 of 21 broad industries, resulting in a 1.7 per cent drop in manufacturing shipments. The 3.1 per cent slump in wholesale sales more than negated December’s gain of 2.8 per cent.
Job vacancies rose in December to 1.7 per cent in finance/insurance and an impressive 2.7 per cent in health care. but vacancy rates plunged in other sectors bring the overall vacancy rate to just 1.5 per cent.
Fitness Market Achieves Runners High
The world market for sports and fitness nutrition products (including foods & drinks) is moving from a niche segment to a mainstream market. The global market for Sports and Fitness Nutrition Foods and Drinks is projected to reach US $60.8 billion by 2020. The customer base that began with high endurance athletes has turned into a large scale healthy lifestyle movement – gripping everyone from bored teenagers to business people stepping up their sedentary lifestyles to boomers struggling to keep their mojo working. This divergence in customer profile and its usage of nutritional food and drinks highlights the need for marketers to adopt tailor-made strategies for targeting such varied groups of consumers to gain even greater penetration in the market.
Going forward, expect the market for sports and fitness nutrition foods and drinks to exercise continued growth. As attitudes towards exercise change, the definition of sports and fitness nutrition products has started changing as well. While the newer customers, including amateur, recreational and casual athletes, gym-goers and weekend fitness enthusiasts use such products to increase stamina and enhance physical and mental performance or as a preventive measure against illness, the traditional group uses the products to gain targeted benefits such as muscle enhancement or for post-workout recovery.
All of this is laid out in a new research report titled “Sports and Fitness Nutrition Foods and Drinks: A Global Strategic Business Report” announced by Global Industry Analysts, Inc. The report provides market estimates and projections for product segments including Sports/Energy Foods; and Sports/Energy Drinks. Geographic markets analyzed include the US, Canada, Japan, Europe (France, Germany, Italy, UK, Spain and Rest of Europe), Asia Pacific, Latin America and Rest of World.
The sports nutrition market witnessed exponential growth over the years due to new innovations, novel packaging and marked changes in consumer preferences. Sports supplements and sports nutrition functional foods are among the leading categories exhibiting strong growth. Latin America represents the fastest growing regional market displaying a CAGR of about 8.5% over the analysis period. Despite accounting for a small portion of the world’s food and beverage market, Latin America is expected to emerge as the hotspot in the coming years. The market for sports and energy drinks in Latin America is expected to surge in the near future primarily due to rising income levels, increased focus on health and wellness and willingness of consumers to spend on the category. For more details about this comprehensive market research report, click here
Tea Entrepreneur Steven Smith Dies
The American Botanical Council (ABC) sent out the news that Steven Smith, co-founder of such well known tea brands as Tazo and Stash passed away March 23rd, in Portland, Oregon at the age of 65 from complications due to liver cancer.
Calling him “a philanthropist as well as a tea visionary,” the remembrance talked about Smith’s tireless work creating unique blends like Awake breakfast tea and Zen green tea – even while giving back to the Indian communities where ingredients were sourced. Sold to Starbucks in 1998 for a reported $9.1 million dollars, Tazo is now said to be worth in excess of one billion dollars.
After the sale, Smith kept producing high-end tea – most notably the blend known as Steven Smith Teamaker.
ABC’s MarkBlumenthal concluded his eulogy with, “Steve was truly one of the most remarkable, passionate, compassionate, and genuine people I’ve ever met in the herb community. He was a good friend and great supporter of ABC’s nonprofit educational mission. All of us in the herb community have lost a true friend and brilliant champion for tea and many other herbs.”
