Diet And Nutrition
Diet, nutrient levels linked to cognitive ability, brain shrinkage
CORVALLIS, Ore. – New research has found that elderly people with higher levels of several vitamins and omega 3 fatty acids in their blood had better performance on mental acuity tests and less of the brain shrinkage typical of Alzheimer's disease – while "junk food" diets produced just the opposite result.
The study was among the first of its type to specifically measure a wide range of blood nutrient levels instead of basing findings on less precise data such as food questionnaires, and found positive effects of high levels of vitamins B, C, D, E and the healthy oils most commonly found in fish.
"Just Chill?" Relaxing Can Make You Fatter
50% more fat can be produced by sustained stretching, TAU researchers say
Tel Aviv - Thursday, December 1, 2011 - Conventional wisdom says that exercise is a key to weight loss — a no-brainer. But now, Tel Aviv University researchers are revealing that life as a couch potato, stretched out in front of the TV, can actually be "active inactivity" — and cause you to pack on the pounds.
Such inactivity actually encourages the body to create new fat in fat cells, says Prof. Amit Gefen of TAU's Department of Biomedical Engineering. Along with his Ph.D. student Naama Shoham, Prof. Gefen has shown that preadipocyte cells — the precursors to fat cells — turn into fat cells faster and produce even more fat when subject to prolonged periods of "mechanical stretching loads" — the kind of weight we put on our body tissues when we sit or lie down.
Can Eggs Be a Healthy Breakfast Choice?
TAU researcher says the answer is on a hen's plate
Tel Aviv - Tuesday, August 2, 2011 - Eggs, one of the most commonly consumed breakfast foods in the United States, have long been a subject of controversy. Are they healthy or are they a high-cholesterol trap? The answer depends on what the hen eats, says a Tel Aviv University researcher.
Dr. Niva Shapira of Tel Aviv University's Stanley Steyer School of Health Professions says that all eggs are not created equal. Her research indicates that when hens are fed with a diet low in omega-6 fatty acids from a young age — feed high in wheat, barley, and milo and lower in soy, maize and sunflower, safflower, and maize oils — they produce eggs that may cause less oxidative damage to human health. That's a major part of what determines the physiological impact of the end product on your table.
