The Garden School Tattler

We’ve had a wonderful week at school. It’s been a bit confusing with staff coming and going. Mr. Tom is on vacation this week with his family. Miss Kelly has been taking some early afternoons because of her spider bite, and Miss Amy had a sister visit who she got a few hours to spend with her. All necessary outs and covered expertly by the rest of us – with love and affection.

Today we will go to the nursing home in Booneville where my mother was a resident until she died. Then it’s on to Lincoln National park and a recheck of the farm to see how the summer has changed the baby animals and the garden. For the new kids, it’s a treat to go up there.

We have distributed medals this week, and the kids are finding that summer is really at an end. They can no longer get away with chaos. It’s quiet lines, no talking, and orderly bathroom routines. We are polite at the table, and to our teachers and to one another. Wednesday and Thursday about 50% of the kids lost medals. Next week, about 30% will lose them, and by September the token 10% who always lose them will be our “non believers.” It’s amazing how a Popsicle not given out will break the worst summer habits.

This is a pasta group at the table. Yesterday we had homemade macaroni and cheese and turkey strips. They loved it and ate 3 helpings. Every group is different, and this is a past group. Last year, the majority of kids hated pasta.

Next week our focus will be on “Following Directions.” Now that we’ve listened, we should be able to do.

A Favor for a Friend

One of the people who sends a lot of the cute stuff and a lot of the interesting stuff for the blog has asked if I would vote for her in a photo contest. It would be helpful if you did so too. Here’s the address: Pictures

Go to Summer Photo Contest and vote for the picture of the sunset by Susie E

Thanks,

Judy

Just for Fun



Comment: This is pure fun for a hot Wednesday in August. We can thank Mrs. St. Louis.

Will Rogers, who died in a plane crash with Wylie Post in 1935, was probably the greatest political sage this country has ever known.

Enjoy the following:

1. Never slap a man who’s chewing tobacco.

2. Never kick a cow chip on a hot day.

3. There are 2 theories to arguing with a woman..neither works.

4. Never miss a good chance to shut up.

5. Always drink upstream from the herd.

6. If you find yourself in a hole, stop digging.

7. The quickest way to double your money is to fold it and put it back in your pocket.

8. There are three kinds of men: The ones that learn by reading. The few who learn by observation. The rest of them have to pee on the electric fence and find out for themselves.

9. Good judgment comes from experience, and a lot of that comes from bad judgment.

10. If you’re riding’ ahead of the herd, take a look back every now and then to make sure it’s still there.

11. Lettin’ the cat outta the bag is a whole lot easier’n puttin’ it back.

12. After eating an entire bull, a mountain lion felt so good he started roaring. He kept it up until a hunter came along and shot him. The moral:

When you’re full of bull, keep your mouth shut.

ABOUT GROWING OLDER…

First ~ Eventually you will reach a point when you stop lying about your age and start bragging about it.

Second ~ The older we get, the fewer things seem worth waiting in line for.

Third ~ Some people try to turn back their odometers. Not me, I want people to know “why” I look this way. I’ve traveled a long way and some of the roads weren’t paved.

Fourth ~ When you are dissatisfied and would like to go back to youth, think of Algebra.

Fifth ~ You know you are getting old when everything either dries up or leaks.

Sixth ~ I don’t know how I got over the hill without getting to the top.

Seventh ~ One of the many things no one tells you about aging is that it is such a nice change from being young.

Eighth ~ One must wait until evening to see how splendid the day has been.

Ninth ~ Being young is beautiful, but being old is comfortable.

Tenth ~ Long ago when men cursed and beat the ground with sticks, it was called witchcraft. Today it’s called golf.

And finally ~ If you don’t learn to laugh at trouble, you won’t have anything to laugh at when you are old.

Garden School Tattler

This week our theme is Listening to Directions. Listening is perhaps the most important thing a child will learn in preschool and kindergarten. Children who listen well will be at the top of their classes. Listening skills are not “adult skills” because most adults don’t listen – they don’t want to. Listening means several things that most adults don’t like to do.

First, a good listener is able to be silent for the length of time it takes for someone else to speak. Second, a good listener is able to set his or her needs aside for the sake of the speaker. Third, a good listener cares enough about the other person that he or she is interested in what the speaker says without interrupting, changing the subject or simply walking out of the room. Did you ever have a friend who simply could not listen to what you said without becoming so bored and so immediately uncomfortable that you just stopped in mid sentence?

Sharing floor space with some people is impossible because as they say, “It’s all about me.”

That’s the one thing we try to suppress at school. It is all about “us” at school and everyone gets a turn and everyone will listen politely or be sent from the group.

Listening means to hear what the speaker said without molding it into something you want them to say. Interpreting a child’s remarks can go awry, because their words are not always clear and their needs are sometimes vague. Every effort is made to listen to our children and figure out what they mean and what they want. That takes a certain kind of effort that years of experience helps.

Good listening begins with a desire to understand. Building confidences in a child by focusing on them as individuals with achieving goals is important. Setting time aside for children to have the floor to say what they think in a group of peers helps build the kind of confidence they need to be successful in big school. It begins in little school.

Points for parents:

When you pick up your child, hang up your cell phone. That does not need an explanation.

When you drive your child home, turn off your radio. That also does not need an explanation.

Make a time to ask your child about his day. This is best achieved when both of you are sitting down.

Make eye contact with your child and smile. It sets a friendly stage.

Give your child more than the adult 1 second rule to respond. Children who are waited for for five seconds to respond usually do so.

Listen to your child play. You may be surprised. Listen to them chatter away at themselves in the bathtub or when they are very busy with something. It is very revealing.

Many parents think their child does not know hateful and dirty words. You would be surprised what we hear at school. Be aware of what you say at home because your child is listening, and there is power in words.

Speak to your child as often as he or she is in the room with you. Many parents find talking to a child about as interesting as making beds. Anytime you speak with a child, you learn something and the child learns a great deal.

Never ask a why question. Cognitive skills are not developed in children under five. They have difficulty with why, but can answer a what question with gusto. Instead of “Why did the grasshopper jump,” ask “What was the grasshopper doing,” or “What do you think the grasshopper was doing.”

Children who are not listened to won’t listen. It’s easy to see what children are never engaged in conversation with their parents. All behavior begins at home. Be the best parent you can be and talk and listen to your child. It will increase his skills a thousand fold.

Grapes

From World’s Healthiest Foods

Comment: Read this or even part of this. It’s an excellent article on Grapes. We are using our last home grown grapes this week. They are Concord.

The combination of crunchy texture and dry, sweet, tart flavor has made grapes an ever popular between meal snack as well as a refreshing addition to both fruit and vegetable salads. American varieties are available in September and October while European varieties are available year round.

Grapes are small round or oval berries that feature semi-translucent flesh encased by a smooth skin. Some contain edible seeds while others are seedless. Like blueberries, grapes are covered by a protective, whitish bloom. Grapes that are eaten as is or used in a recipe are called table grapes as opposed to wine grapes (used in viniculture) or raisin grapes (used to make dried fruit).hart


Food Chart
This chart graphically details the %DV that a serving of Grapes provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Grapes can be found in the Food Rating System Chart. A link that takes you to the In-Depth Nutritional Profile for Grapes, featuring information over 80 nutrients, can be found under the Food Rating System Chart.

Health Benefits

Grapes contain beneficial compounds called flavonoids, which are phytonutrients that give the vibrant purple color to grapes, grape juice and red wine; the stronger the color, the higher the concentration of flavonoids.

These flavonoid compounds include quercitin, as well as a second flavonoid-type compound (falling into the chemical category of stilbenes)called resveratrol. Both compounds appear to decrease the risk of heart disease by:

  • Reducing platelet clumping and harmful blood clots
  • Protecting LDL cholesterol from the free radical damage that initiates LDL’s artery-damaging actions

Grapes and products made from grapes, such as wine and grape juice, may protect the French from their high-fat diets. Diets high in saturated fats like butter and lard, and lifestyle habits like smoking are risk factors for heart disease. Yet, French people with these habits have a lower risk of heart attack than Americans do. One clue that may help explain this “French paradox” is their frequent consumption of grapes and red wines.

Protection Against Heart Disease

In a study in which blood samples were drawn from 20 healthy volunteers both before and after they drank grape juice, researchers found several beneficial effects from their juice consumption.

First, an increase occured in levels of nitric oxide, a compound produced in the body that helps reduce the formation of clots in blood vessels. Second, a decrease occurred in platelet aggregation, or blood clotting, by red blood cells. Lastly, researchers saw an increase in levels of alpha-tocopherol, an antioxidant compound that is a member of the vitamin E family, and this increase was accompanied by a 50% increase in plasma antioxidant activity.

These findings confirmed the benefits found in an earlier study, where researchers found not only an increase in blood antioxidant activity, but also discovered that grape juice protected LDL cholesterol from oxidation, a phenomenon that can turn LDL into an artery-damaging molecule. (Although LDL is often called the “bad” form of cholesterol, it is actually benign and only becomes harmful after it is damaged by free radicals or “oxidized.”

Additionally, investigators have found that phenolic compounds in grape skins inhibit protein tyrosine kinases, a group of enzymes that play a key role in cell regulation. Compounds that inhibit these enzymes also suppress the production of a protein that causes blood vessels to constrict, thus reducing the flow of oxygen to the heart. This protein, called endothelin-1, is thought to be a key contributing agent in the development of heart disease.

A study published in the journal Hypertension sheds new insight on the mechanisms of action through which resveratrol inhibits the production of the potent blood vessel constrictor, endothelin-1 (ET-1). Resveratrol appears to work at the genetic level, preventing the strain-induced expression of a gene that directs the production of ET-1. Normally, ET-1 is synthesized by endothelial cells (the cells comprising the lining of blood vessel walls) in response to free radicals formed as a result of strain or stress. Resveratrol prevents the expression of ET-1, at least in part, by significantly lessening free radical formation, thus preventing the production of the agents that, in turn, activate the signaling pathways that control the creation of ET-1.

Resveratrol Helps Keep the Heart Muscle Flexible and Healthy

A team of researchers led by Gary Meszaros and Joshua Bomser at the Northeastern Ohio Universities College of Medicine has shown that resveratrol not only inhibits production of endothelin-1, but also directly affects heart muscle cells to maintain heart health. Their research, published in the American Journal of Physiology: Heart and Circulatory Physiology, shows that resveratrol inhibits angiotensin II, a hormone that is secreted in response to high blood pressure and heart failure.

Angiotensin II has a negative effect on heart health in that it signals cardiac fibroblasts, the family of heart muscle cells responsible for secreting collagen, to proliferate. The result is the production of excessive amounts of collagen, which causes the heart muscle to stiffen, reducing its ability to pump blood efficiently.

In addition to inhibiting angiotensin II, and therefore the proliferation of cardiac fibroblasts, resveratrol also prevented the cardiac fibroblasts that were already present from changing into myofibroblasts, the type of cardiac fibroblast that produces the most collagen.

The Role of Grapes’ Saponins in Supporting Heart Health

Research presented at the 226th national meeting of the American Chemical Society provides yet another explanation for red wine’s cardio-protective effects-phytonutrients that help lower cholesterol called saponins. A plant protective agent found in the grapes’ waxy skin, which dissolves into the wine during its fermentation process, saponins are believed to bind to and prevent the absorption of cholesterol and are also known to settle down inflammation pathways, an effect that could have implications in not only heart disease, but cancer. The research team, led by Andrew Waterhouse, PhD, from the University of California, Davis, thinks that alcohol may make the saponins more soluble and thus more available in wine.

Currently, a hot research topic, saponins are glucose-based compounds, which are being found in an increasing number of foods including olive oil and soybeans. Waterhouse tested six varieties of California wines, four red and two white, to compare their saponin content, which varied among brands, but was found present in high concentrations in all the red wines tested. Red wines contained 3 to 10 times the amount of saponins found in white wines. The saponin content of red wine also showed a positive correlation with alcohol content, the stronger the wine, the more saponins. Among the red wines tested, red Zinfandel, which also had the highest level of alcohol-16%-contained the highest levels. Syrah came in second, followed by Pinot noir and Cabernet Sauvignon, which had a comparable amount. The white varieties tested, Sauvignon blanc and Chardonnay, contained much less.

“Average dietary saponin intake has been estimated at 15 mg, while one glass of red wine has a total saponin concentration of about half that, making red wine a significant dietary source,” Waterhouse said.

Strokes occur when blood clots or an artery bursts in the brain, interrupting its blood supply. In the U.S., where every 45 seconds, someone will experience a stroke, according to the American Stroke Association, strokes are the leading cause of disability and the 3rd leading cause of death.

Resveratrol, a flavonoid found in grapes, red wine and peanuts, can improve blood flow in the brain by 30%, thus greatly reducing the risk of stroke, according to the results of an animal study published in the Journal of Agricultural and Food Chemistry.

Lead researcher Kwok Tung Lu hypothesized that resveratrol exerted this very beneficial effect by stimulating the production and/or release of nitric oxide (NO), a molecule made in the lining of blood vessels (the endothelium) that signals the surrounding muscle to relax, dilating the blood vessel and increasing blood flow.

In the animals that received resveratrol, the concentration of nitric oxide (NO) in the affected part of the brain was 25% higher than that seen not only in the ischemia-only group, but even in the control animals.

Pterostilbene, Another Antioxidant in Grapes, May Lower Cholesterol

In addition to resveratrol and saponins, grapes contain yet another compound called pterostilbene (pronounced TARE-oh-STILL-bean), a powerful antioxidant that is already known to fight cancer and may also help lower cholesterol.

In a study using animal liver cells, scientists at the USDA Agricultural Research Service compared the cholesterol-lowering effects of pterostilbene to those of ciprofibrate, a lipid-lowering drug, and resveratrol, another antioxidant found in grapes with a chemical structure similar to pterostilbene that has been shown to help fight cancer and heart disease.

They based their comparison on each compound’s ability to activate PPAR-alpha (short for peroxisome proliferator-activated receptor alpha). The PPARs are a family of receptors on cells all throughout the body that are involved in the absorption of compounds into cells for use in energy production. PPAR-alpha is crucial for the metabolism of lipids, including cholesterol.

Pterostilbene was as effective as ciprofibrate and outperformed resveratrol in activating PPAR-alpha. In addition to grapes, pterostilbene is found in berries of the Vaccinium genus such as cranberries and blueberries. The take away message: turn up your cholesterol burning machinery by eating more grapes, blueberries and cranberries.

Grape Polyphenols Lower Key Factors for Coronary Heart Disease in Women

More evidence shows grapes and grape juice, not just red wine, offer considerable cardiovascular benefits. Consuming a drink made from adding just 36 g (1.26 ounces) of a powder made from freeze-dried grapes to a glass of water daily for 4 weeks resulted in a wide variety of cardioprotective effects in 24 pre- and 20 postmenopausal women, shows a study published in the Journal of Nutrition.

  • Blood levels of LDL cholesterol and apolipoproteins B and E dropped significantly. (These apolipoproteins are involved in the binding of LDL and VLDL cholesterol to blood vessel walls, one of the beginning steps in the development of atherosclerosis.)
  • Triglycerides dropped 15 and 6% in pre- and postmenopausal women, respectively.
  • Cholesterol ester transfer protein activity dropped 15%. (Inhibition of this protein has been shown to increase levels of HDL while decreasing LDL levels.)
  • Levels of urinary F(2)-isoprostanes (a marker of free radical damage in the body) dropped significantly as did blood levels of TNF-alpha (tumor necrosis factor-alpha, which plays a major role in the inflammation process).

The rich mixture of phytonutrients found in grapes-which includes flavans, anthocyanins, quercetin, myricetin, kaempferol, as well as resveratrol-is thought to be responsible for these numerous protective effects on cholesterol metabolism, oxidative stress (free radical activity) and inflammation.

Wine Protective for Persons with Hypertension

If you have high blood pressure, a glass of wine with your evening meal may be a good idea, according to research published in the American Journal of Clinical Nutrition. In persons with high blood pressure, the risk of death from cardiovascular disease is much higher in northern Europe and the United States than in Mediterranean countries. When French researchers tested the hypothesis that drinking wine reduces the risk of hypertension-related death, they found that, in persons with hypertension, moderate regular wine drinking reduced the risk of death from all causes, not just coronary artery disease.

Grapes Provide Many of the Cardioprotective Benefits of Red Wine

While studies show red wine offers numerous protective benefits, grape juice also provides the majority of these effects without the risks of alcohol consumption, which, if excessive can lead to accidents, liver problems, higher blood pressure, heart arrhythmias-and alcoholism.

In addition, red wine causes migraines in some people and may bring on an attack of gout in others. Wine often contains added preservatives, colors and flavors, which are not listed on the label and may cause adverse reactions. Sulfur dioxide, for example, is an additive frequently found in red wine that can trigger an asthma attack in individuals sensitive to this chemical.

If consumed by pregnant women, any alcoholic beverage including wine, can cause fetal alcohol syndrome.

If you prefer not to consume alcoholic beverages, take heart-grapes may still provide many of the cardioprotective benefits attributed to red wine.

Resveratrol, which is concentrated in red wine but only appears in very small amounts in grapes, has been touted as the main agent responsible for the “French paradox,” i.e., the health benefits associated with drinking red wine. But, Lawrence M. Szewczuk and Trevor M. Penning from the University of Pennsylvania, in a study published in the Journal of Natural Products, point out that other constituents found in far greater amounts in grapes as well as red wine, namely grapes’ catechins and epicatechins, might be due the most credit.

One of the primary ways in which resveratrol is reported to have its cardioprotective effects is its ability to modify activity of cyclooxygenase enzymes. Two forms of cyclooxygenase (COX-1 and COX-2) have been closely studied in the research literature (often by drug companies developing new prescription medications). These cyclooxygenase enzymes have many roles in metabolism, including roles in triggering the body’s inflammatory response. COX-2 appears to be the more important of these two enzyme forms when it comes to inflammatory response. Resveratrol appears to help block COX-2 activity indirectly, through changes in another system of messaging molecules called NF-kappaB and I-kappaB kinase. It also appears to directly block activity of COX-1. Unfortunately, the average wine drinker appears to absorb resveratrol in quantities too small to significantly lower cyclooxygenase activity. Catechins and epicatechins are present in much greater amounts in grapes as well as red wine, and smaller amounts of these compounds appear to be needed for reduction of cyclooxygenase activity.

To receive comparable benefits as those gained from drinking a glass of red wine, however, you need to drink more grape juice. A recent study found that six glasses of grape juice produced the same beneficial effect as two glasses of red wine in reducing platelet aggregation, the clumping that leads to blood clots, heart attacks and strokes.

Another option is to drink dealcoholized red wine. A study published in the American Journal of Clinical Nutrition suggests the alcohol-free alternative provides comparable cardioprotective benefit. In this six month study, female laboratory animals with an inbred susceptibility to develop cardiovascular disease were given a normal diet along with red, white or dealcoholized red wine to compare their effects on atherosclerosis development. Dealcoholized red wine provided effective protection comparable to that of either white or red wine, significantly decreasing the development of atherosclerosis. Researchers credit the polyphenolic compounds found in the wine, rather than alcohol, with these beneficial effects.

So, if you want to avoid alcohol and protect your heart, toast your health with at least three daily glasses of red or purple grape juice.

Resveratrol for Optimal Health

Recently, several studies have also identified resveratrol as an excellent candidate for use as a cancer-preventive agent in prostate, lung, liver and breast cancer. Resveratrol has demonstrated striking inhibitory effects on the cellular events involved in cancer initiation, promotion, and progression, and its safety in animal studies of cancer development resulting from exposure to chemical toxins is excellent.

One of the most exciting studies, published in the Journal of Applied Toxicology, suggested that resveratrol can provide protection against benzopyrene, a major environmental carcinogen involved in the development of lung cancer. Resveratrol works its protective magic by inhibiting a receptor on cells called the aryl hydrocarbon receptor (AhR) to which benzopyrene (and other carcinogens called polycyclic aromatic hydrocarbons) bind. The AhR turns on a whole battery of genes that is involved in carcinogenesis. In this study, significant DNA damage was found in laboratory animals exposed to benzopyrene, but when they were also given resveratrol, their DNA damage was less than half, plus, in those cells whose DNA was damaged, resveratrol also caused a significant rise in apoptosis (the self-destruction sequence the body uses to eliminate cancerous cells).Other studies suggest that resveratrol can also inhibit the growth of liver and breast cancer cells.

French scientists have discovered a potent anti-cancer agent, acutimissin A, in red wine that has been aged in oak barrels. A member of a class of polyphenols called ellagitannins, acutimissin A develops when a grape flavonoid called catechin combines with a phenol in oak called vescalagin. Discovered 16 years ago in the sawtooth oak, acutimissin A blocks the action of an important enzyme whose activity is essential to the development of cancerous cells. In preliminary tests, acutimissin A has been shown to be 250 times more potent than the clinical anti-cancer drug VP-16.

Promote Lung Health

Red, but not white wine, may offer protection against lung cancer, suggests a study published in Thorax by Professor Juan Barros-Dios and his team at the University of Santiago de Compostela, Spain, who reported the results of their hospital-based case-control study. While a daily glass of white wine was associated with a 20% increased risk of lung cancer, a daily glass of red wine lowered risk an average of 13%. No association was noted between lung cancer and the consumption of beer or spirits.

What might explain these different effects seen in individuals drinking red and white wine? Most likely, red wine’s concentration of the phytonutrient, resveratrol. Another study published in the American Journal of Physiology: Lung, Cellular and Molecular Physiology found that resveratrol has a number of anti-inflammatory effects on human airway epithelial cells-the cells lining the lungs and nasal passages.

Resveratrol blocked the release in these epithelial cells of a number of inflammatory molecules including IL-8, inducible nitric oxide synthase and NF-kappaB, inhibiting the latter more effectively than the powerful glucocorticosteroid drug, dexamethasone.

Resveratrol’s anti-inflammatory actions also inhibited the production of COX-2 in these epithelial cells. COX-2 is the pro-inflammatory compound whose production the non-steriodal anti-inflammatory drugs Vioxx and Celebrex were developed to prevent. While these drugs are now being pulled off the market due to the increased risk of heart attack and death associated with their use, resveratrol’s anti-inflammatory actions pose no such risks.

In fact, the researchers concluded their report by saying, “This study demonstrates that resveratrol and quercetin have novel nonsteroidal anti-inflammatory activity that may have applications for the treatment of inflammatory diseases.” Louise Donnelly, lead researcher in the study, was so impressed with resveratrol’s broad anti-inflammatory effects that she has begun investigating its use in an aerosol spray to treat chronic obstructive pulmonary disease and asthma.

Grapes Enhance Women’s Health

Red grape skins and seeds contain recently isolated compounds that a study published in Cancer Research has shown reduce the size of estrogen-dependent breast cancer tumors. In breast cancer, local estrogen production has been demonstrated to play a major role in promoting tumor growth. An enzyme called aromatase, which converts other hormone substrates (specifically, androgens) into estrogens, is present in greater amounts in breast cancer tissue compared to normal breast tissue and is thought to play a crucial role in breast cancer initiation and progression. Grape skins and seeds contain compounds called procyanidin B dimers that can inhibit aromatase, and in this study, were used to significantly reduce the size of mammary tumors in laboratory animals. Lead researcher, Shiuan Chen, of the City of Hope Cancer Center in Los Angeles, believes these phytonutrients in grape skins and seeds, while not as powerful as drugs used to inhibit aromatase (e.g., anastrozole, letrozole and exemestane), could play an important role as cancer preventive agents. If you drink wine, choose red. And next time you buy grapes, consider choosing red grapes with seeds.

Another Way Grapes Promote Optimal Health

Research published in Cancer Letters provides one reason why diets high in fruit help prevent cancer: raspberries, blackberries and muscadine grapes inhibit metalloproteinase enzymes. Although essential for the development and remodeling of tissues, if produced in abnormally high amounts, these enzymes play a significant role in cancer development by providing a mechanism for its invasion and spread.

Grapes’ Resveratrol May Lower Risk of Alzheimer’s Disease

Population studies indicate a link between moderate consumption of red wine and a lower incidence of Alzheimer’s disease. A laboratory study published in the Journal of Biological Chemistry helps explain why.

Resveratrol, a naturally occurring polyphenol found mainly in grapes and red wine, greatly reduces the levels of amyloid-beta peptides (Abeta). Plaques containing Abeta are a hallmark finding in the brain tissue of patients with Alzheimer’s disease.

In this study, cells treated with resveratrol had significantly lower levels of Abeta than untreated cells. Resveratrol lowers Abeta levels by promoting its rapid breakdown by proteasomes, protein-digesting “machines” inside our cells that dismantle a variety of proteins into short polypeptides and amino acids that can then be used to make new protein the cell needs.

Each human cell contains about 30,000 proteasomes, which mainly digest proteins made within the cell, such as enzymes and transcription factors, so their parts can be recycled to make new proteins.

Resveratrol-An Anti-Aging Agent?

In recently published research, resveratrol has been identified as a potent activator of Sir2-an enzyme researchers have now discovered is responsible for the extension of life span seen in many species when placed on calorie restricted diets.

In the yeast Saccharomyces cerevisiae, not only does calorie restriction extend longevity through a pathway that requires the enzyme Sir2, but overproducing this enzyme can prolong the life of yeast even when grown under normal nutrient conditions. Similarly, in the evolutionarily more advanced worm Caenorhabditis elegans, increased expression of the worm’s version of Sir2 has also been shown to extend lifespan.

The Sir2 enzyme belongs to a large family of molecules called sirtuins, found in virtually all life forms. In mammalian cells, sirtuins regulate cell maturation (differentiation) and programmed cell death (apoptosis).

Building on the knowledge that caloric restriction prolongs longevity through Sir2, researchers (Howitz et al.) searched for a small molecule that could activate this enzyme directly. They discovered two related compounds that stimulate Sir2 activity, both of which belong to the family of molecules called polyphenols-active compounds products by plants. Of all the polyphenols tested, resveratrol was the most potent by far. The researchers found that this compound prolonged the lifespan of yeast by approximately 70%, and that the extension of longevity was entirely dependent on resveratrol’s activation of Sir2. Yeast strains deficient in this enzyme did not benefit from resveratrol treatment.

Could plant polyphenols such as resveratrol hold the secret of the elixir of youth sought by Ponce de Leon? Perhaps, but the research indicates that figuring out the way to apply their life extending effects will be complicated. At relatively low doses, resveratrol was found to stimulate sirtuin activity, but higher doses have had the opposite effect. While not an ideal characteristic for a pharmaceutical drug, this suggests that the appropriate dosage could be supplied by enjoying a daily glass of grape juice or red wine. More importantly, however, much more research must be done before we understand how sirtuins function in mammalian aging. Extending longevity in a yeast is a long way from life extension in higher organisms. Till scientists figure this out, a daily dose of resveratrol-rich grapes in all their delicious forms might add years to your life as well as delight to your years.

An Effective Anti-Microbial Agent

Researchers at Erciyes University, Turkey, have found that an agent made from grape pomace extract (grape seeds, skin and stems) is an effective anti-microbial agent. When tested against 14 bacteria including Escherichia coli and Staphylococcus aureus, the grape extract inhibited all the bacteria tested at extract concentrations of 2.5, 5, 10 and 20%, except for Y enterocolitica, which was not inhibited by the 2.5% concentration.

Purple Grape Juice, Red Wines Protective against Food-Borne Illness

If you get a food-borne illness, drink purple grape juice or a glass of red wine. Commonly used antibiotics destroy the body’s health-promoting intestinal bacteria, but red wines, particularly Cabernet, Pinot noir and Merlot, inhibit food borne pathogens without harming beneficial probiotic bacteria. Research presented at the Institute of Food Technologists’ annual conference tested four food borne pathogens and four probiotics. The probiotics weren’t inhibited by red wines; the pathogens were.

The most promising results were those found for H. pylori, the bacterium that causes most stomach ulcers, but red wines also inhibited E. coli, Salmonella Typhimurium, and Listeria monocytogenes. E While purple grape juice was also effective, white wine was not, suggesting that inhibitory effects against pathogens may be due to the catechin and resveratrol found in grape skins and red wines. (Grape skins are removed when making white wine.) Ethanol (the alcohol in wine), pH levels and resveratrol were separately found have similar protective effects. Das A, Institute of Food Technologists’ Conference, Chicago, July 31, 2007, Food Microbiology, Presentation# 142-13)

Red Wine Greatly Cuts Colorectal Cancer Risk, Reduces Risk of All-Causes of Mortality

Drinking at least three glasses of red wine a week could cut the risk of colorectal cancer by almost 70%, researchers reported at the 71st Annual Scientific Meeting of the American College of Gastroenterology in Las Vegas. Colorectal cancer accounts for 9% of new cancer cases every year worldwide, occurring primarily in the United States and Europe. Fortunately, if diagnosed early, it remains one of the most curable cancers.

Joseph Anderson and colleagues from the Stony Brook University in New York looked at the drinking habits of 360 red and white wine drinkers with similar lifestyles and found that, while white wine consumption had no association with colorectal cancer occurrence, regularly drinking red wine was linked to a 68% reduced risk of the cancer.

The active component in wine thought to be largely responsible is resveratrol, a natural anti-fungal that grapes-especially organically grown red grapes- produce under their skin. The concentration of resveratrol is significantly higher in red than white wine because the skins are removed earlier during white-wine production.

Nearly all dark red wines-merlot, cabernet, zinfandel, shiraz and pinot noir-contain resveratrol, although the amount in a bottle can range from 0.2 to 5.8 milligrams per litre, varying among types of grapes and growing seasons.

Also, grapes and wine are reported to contain more than 600 different phytonutrients, including many with antioxidant activity, so it’s likely that a number of compounds in grapes, including resveratrol, work synergistically to protect against colorectal cancer.

In support of this hypothesis, a recent animal study by researchers from Tuft’s University reported brain-protecting effects from Concord grape juice resulting from synergistic activity among grape polyphenols. “It may be that the whole is greater than the sum of its parts,” wrote lead author of this study, Barbara Shukitt-Hale, in the journal Nutrition.

In other research-a meta-analysis of 34 studies involving over a million people published in the Archives of Internal Medicine-investigators at the Catholic University of Campobasso in Italy concluded that moderate drinking is associated with a reduction in all-cause mortality.

Although excessive alcohol consumption was shown to increase mortality, drinking 2 to 4 drinks per day was associated with a reduction in deaths from all causes in men. For women, the protective effect ended above 2 drinks per day.

It’s been proposed that the protective effect of moderate drinking may be due to associated lifestyle factors, but lead author of this study, Di Castelnuovo noted, “We’ve carefully examined this aspect. Our data suggest that, even considering all main confounding factors (as dietary habits, physical activity or the health of people studied), a moderate consumption of alcoholic beverages keeps on showing a real positive effect.”

The review also determined that the protective benefit of alcohol is greater for European than American men, which could be explained by the way in which alcohol is consumed: European men are likelier than Americans to drink wine and to enjoy it with a meal.

“The core of this study is not just about alcohol,” Catholic University Research Laboratories director Giovanni de Gaetano stated. “It is also the way we drink that makes the difference: little amounts, preferably during meals, this appears to be the right way. This is another feature of the Mediterranean diet, where alcohol, wine above all, is the ideal partner of a dinner or lunch, but that’s all: the rest of the day must be absolutely alcohol-free. The message carried by scientific studies like ours is simple: alcohol can be a respectful guest on our table, but it is good just when it goes with a healthy lifestyle, where moderation leads us toward a consumption inspired by quality not by quantity.”

Recent Harvard research (the Northern Manhattan Study and the Cardiovascular Health Study) also suggest that moderation in alcohol consumption is key: lowest risk of stroke was seen in those who had one, or maybe two, drinks a day.

If you’re inspired to try a daily glass of red wine as part of your healthy way of eating, you may want to look for red wine from southwestern France or Sardinia. Research published in Nature suggests that the protective polyphenols in red wine are present at higher concentrations in wines from southwestern France and Sardinia, where traditional production methods ensure these compounds are efficiently extracted during wine production.

In this study, researchers evaluated red wine samples from Australia (14), France (11), Greece (16), Italy (3), Spain (1), Sardinia (15), Argentina (33), Chile (9), Bolivia (5), Uruguay (4), and the USA (14 from California), along with various other wines from Southwest France, Georgia and South Africa.

They also looked at human aging patterns using data from the 1999 French census. The data showed six regions in Southwest and Central France with >25% higher level of men aged 75 or more, compared to the national average. Men living in Nuoro province in Sardinia also had higher longevity. (The analyses focused on men because they have been shown to benefit more than women from regular wine consumption.) Wines produced in areas of increased longevity (e.g., the Gers area of France and Nuoro province in Sardinia) were found to have 2-4-fold more polyphenol (oligomeric procyanidins or OPCs) content and biological activity than wines from other regions. These are areas where traditional wine making methods are still used, plus the Tannat grape used in these regions is also particularly high in OPCs.

Concord Grape Juice Ranked among the Highest in Antioxidant Activity

Not all fruit juices are the same. They differ markedly in the variety of phenolic compounds and antioxidant activity, according to Alan Crozier, Professor of Plant Biochemistry and Human Nutrition, who, with colleagues at the University of Glasgow, evaluated 13 commercially available popular juices.

Concord grapes came out on top with the highest and broadest range of polyphenols and the highest overall antioxidant capacity. (The main components in purple grape juice were flavan-3-ols, anthocyanins, and hydroxycinnamates, together accounting for 93% of the total phenolic content.)

Other top scorers were cloudy apple juice, cranberry juice and grapefruit juice.

Results for the red grape juice were said to be equal to those for a Beaujolais red wine. Interestingly, however, white grape juice, mainly containing hydroxycinnamates, had the lowest total phenolic content.

The products analyzed were: Spray Classic Cranberry; Welch’s Purple Grape; Tesco Pure Pressed Red Grape; Pomegreat Pomegranate; Tesco Pure Apple (clear); Copella Apple (cloudy); Tesco Pure Grapefruit; Tesco Value Pure Orange (concentrate); Tropicana Pure Premium Smooth Orange (squeezed); Tropicana Pure Premium Tropical Fruit; Tesco Pure Pressed White Grape; Tesco Pure Pineapple; Del Monte Premium Tomato.

Dr. Crozier’s findings come shortly after those of the Kame project, which indicated that long-term fruit juice consumption can provide protection against Alzheimer’s disease (Dai et al., Am J Med), and suggest that, since each fruit juice contains its own array of protective phenols, drinking a variety may offer the best protection. Practical Tip: “The message is to mix these juices during the week. That way you will get all the compounds with anti-oxidant activity. If you drink only one juice you risk missing out on the compounds in the others,” explained Crozier.

Description

Grapes are small round or oval berries that feature a semi-translucent flesh encased by a smooth skin. Some contain edible seeds, while others are seedless. Like blueberries, grapes are covered by a protective, whitish bloom.

Grapes that are eaten from the vine are called table grapes, as opposed to wine grapes (used in viniculture) or raisin grapes (used to make dried fruit). While there are thousands of varieties of grapes, only about 20 constitute the majority of table grapes consumed.

Color, size, taste and physical characteristics differ amongst the varieties. Grapes come in a variety of colors including green, amber, red, blue-black, and purple. In general, whole grapes have a slightly crunchy texture and a dry, sweet and tart taste.

There are three main species of grapes:

European grapes (Vitis vinifera):

Varieties include Thompson (seedless and amber-green in color), Emperor (seeded and purple in color) and Champagne/Black Corinth (tiny in size and purple in color). European varieties feature skins that adhere closely to their flesh.

North American grapes (Vitis labrusca and Vitis rotundifolia):

Varieties include Concord (blue-black in color and large in size), Delaware (pink-red in color with a tender skin) and Niagara (amber colored and less sweet than other varieties). North American varieties feature skins that more easily slip away from their flesh.

French hybrids:

These were developed from the vinifera grapes after the majority of grape varieties were destroyed in Europe in the 19th century.

History

Grapes have a long and abundant history. While they’ve grown wild since prehistoric times, evidence suggests they were cultivated in Asia as early as 5000 BC. The grape also played a role in numerous biblical stories, being referred to as the “fruit of the vine.” Grapes were also pictured in hieroglyphics in ancient Egyptian burial tombs.

During the ancient Greek and Roman civilizations, grapes were revered for their use in winemaking. They were planted in the Rhine Valley in Germany, a place of notable wine production, in the 2nd century AD. Around this time, over 90 varieties of grapes were already known.

As European travelers explored the globe, they brought the grape with them. Grapes were first planted in the United States in the early 17th century at a Spanish mission in New Mexico. From there, they quickly spread to the central valley of California where climate, and absence of grape-preying insects, best supported their production.

In the late 19th century, almost all of the vinifera varieties of grapes in France were destroyed by an insect that was unintentionally brought from North America. Fortunately, agriculturists crossbred some of the vinifera variety with the American labrusca variety and were able to continue the cultivation of grapes in this region, one that is famous for its grapes and wine.

Today, as researchers continue to investigate the health-promoting polyphenolic compounds found in grapes, this fruit is gaining even more attention. Currently, Italy, France, Spain, the United States, Mexico and Chile are among the largest commercial producers of grapes.

How to Select and Store

Choose grapes that are plump and free from wrinkles. They should be intact, not leaking juice, and firmly attached to a healthy looking stem.

One way to evaluate the sweetness of grapes is by their color. Green grapes should have a slight yellowish hue, red grapes should be mostly red, while purple and blue-black grapes should be deep and rich in color.

For the most antioxidants, choose fully ripened grapes:

Research conducted at the University of Innsbruck in Austria suggests that as fruits fully ripen, almost to the point of spoilage, their antioxidant levels actually increase.

Key to the process is the change in color that occurs as fruits ripen, a similar process to that seen in the fall when leaves turn from green to red to yellow to brown— a color change caused by the breakdown and disappearance of chlorophyll, which gives leaves and fruits their green color.

Until now, no one really knew what happened to chlorophyll during this process, but lead researcher, Bernard Kräutler, and his team, working together with botanists over the past several years, has identified the first decomposition products in leaves: colorless, polar NCCs (nonfluorescing chlorophyll catabolytes), that contain four pyrrole rings – like chlorophyll and heme.

After examining apples and pears, the scientists discovered that NCCs replace the chlorophyll not only in the leaves of fruit trees, but in their very ripe fruits, especially in the peel and flesh immediately below it.

“When chlorophyll is released from its protein complexes in the decomposition process, it has a phototoxic effect: when irradiated with light, it absorbs energy and can transfer it to other substances. For example, it can transform oxygen into a highly reactive, destructive form,” report the researchers. However, NCCs have just the opposite effect. Extremely powerful antioxidants, they play an important protective role for the plant, and when consumed as part of the human diet, NCCs deliver the same potent antioxidant protection within our bodies. . Angew Chem Int Ed Engl. 2007 Nov 19;46(45):8699-8702.

Since grapes tend to spoil and ferment at room temperature, they should always be stored in the refrigerator. Loosely wrap unwashed grapes in a paper towel and place them in a plastic bag. This way, they’ll keep fresh in the refrigerator for several days.

While freezing detracts from some of their flavor, frozen grapes are a wonderful snack and particularly intriguing to children. To freeze grapes, wash and pat them dry, then arrange in a single layer on a cookie sheet and place in freezer. Once frozen, transfer grapes to a heavy plastic bag and return them to the freezer.

Cucumbers

From World’s Healthiest Foods;

Comment: Another excellent food we will be trying out at school this week.

To be “cool as a cucumber” add them to your menus during the warm summer months when they are in season. Although slicing cucumbers are available year round, they are at their best from May through July.

Cucumbers are scientifically known as Cucumis sativus and belong to the same family as watermelon, zucchini, pumpkin, and other types of squash. Varieties of cucumber are grown either to be eaten fresh or to be pickled. Those that are to be eaten fresh are commonly called slicing cucumbers. Cucumbers such as gherkins that are specially cultivated to make pickles are oftentimes much smaller than slicing cucumbers.


This chart graphically details the %DV that a serving of Cucumbers provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Cucumbers can be found in the Food Rating System Chart. A link that takes you to the In-Depth Nutritional Profile for Cucumbers, featuring information over 80 nutrients, can be found under the Food Rating System Chart.

Health Benefits

The flesh of cucumbers is primarily composed of water but also contains ascorbic acid (vitamin C) and caffeic acid, both of which help soothe skin irritations and reduce swelling. Cucumbers’hard skin is rich in fiber and contains a variety of beneficial minerals including silica, potassium and magnesium.

A Radiant Complexion

The silica in cucumber is an essential component of healthy connective tissue, which includes muscles, tendons, ligaments, cartilage, and bone. Cucumber juice is often recommended as a source of silica to improve the complexion and health of the skin, plus cucumber’s high water content makes it naturally hydrating—a must for glowing skin. Cucumbers are also used topically for various types of skin problems, including swelling under the eyes and sunburn. Two compounds in cucumbers, ascorbic acid and caffeic acid, prevent water retention, which may explain why cucumbers applied topically are often helpful for swollen eyes, burns and dermatitis.

An Easy Way to Increase Your Consumption of Both Fiber and Water

Trying to get adequate dietary fiber on a daily basis is a challenge for many Americans. Adding a crunchy cool cucumber to your salads is an especially good way to increase your fiber intake because cucumber comes naturally prepackaged with the extra fluid you need when consuming more fiber. Plus, you get the added bonus of vitamin C, silica, potassium and magnesium.

High Blood Pressure? Cucumber Can Help You Cool Down

When people who participated in the DASH (Dietary Approaches to Stop Hypertension) Study added foods high in potassium, magnesium and fiber, their blood pressure dropped to healthier levels. Those people in the study who ate a diet rich in these compounds in addition to the other foods on this diet (low fat dairy foods, seafood, lean meat and poultry) lowered their blood pressure by 5.5 points (systolic) over 3.0 points (diastolic).

Garden School Tattler

First Tattler for the new school year! Wow, it’s really here! We’re back! It was a very quick summer. Glad the kids had a good time, but now it’s school time, and for the most part the kids have been remarkably interested. First week, of course, is spent on rules. Most of the older children are well versed and are spectacular in making and keeping lines, bathroom routines, and lunch routines. Some have forgotten and some are just learning.

For parents who want to help out, please remind your child that lines are quiet places, that only three children belong in a bathroom at one time, and we don’t touch our neighbor during lunch. Here is the reasoning:

When we take the children out in public, lines are important safety feature. If lines are quiet, children will be focusing on the adult and not on the child near him. He will be listening instead of talking, and the line will be able to move steadily. When children play with neighbors, they don’t remain in line.

When children don’t have a toilet or a sink, the bathroom becomes a party zone and the next activity waits and waits while children talk and talk. The girls begin to use the bathroom as a gym hanging on the bars and balancing on the toilet seats and worse! And the boys use the bathroom as a punching arena. So the rule continues: If you don’t have a sink or a toilet to use, you don’t belong in the bathroom.

The state requires that children eat as germ free as possible. The are required to wash their hands before they sit down. They are required to sit at bleached tables, and they are asked not to paw one another during meals. Most children will pick off one another’s plates, drink one another’s milk and fight with food. Even when a teacher is looking, sitting with a child or monitoring a group, the children in that group have little respect for food and will use it as a weapon or a game.

Other rules include no running indoors, and stop look and listen when the bell rings. It’s always interesting to watch children respond to rules. Truly if a child behaves poorly at school, you can bet he is behaving poorly at home. If he is behaving poorly at home, his home needs rules and structure. Children love structure. They love being told what to do and how to do it. Then once they have mastered how to, they are ready to actually accomplish something on their own.

There is a terrible child care theory that children should be allowed to do anything they want any time they want. When this theory is in place, the natural outcome is a child who never learns to listen and is always resistant about learning. He is stuck in the self rearing mode of fear and frustration, and he usually becomes a block head – one of those children a teacher can’t teach. Guidance, rules, and routine are the badges of parenthood, and these badges go with a child to school.

Children can learn a great deal at school, but if they return to homes that are lax and filled with chaos, they will nearly always revert to a lesser behavior.

Today we will go off to Audubon Park for a walk in the woods and a picnic. It should be a beautiful day. We will practice lines and listening skills. Next week – it’s on the calendar – we will be working on listening skills.

Broccoli

Broccoli can reverse diabetic heart damage, say researchers

Comment: This is the kind of article every food provider should read.

08-Aug-2008 –

A UK study has found consuming broccoli can reverse damage caused to the heart blood vessels of diabetics due to the presence of a sulfur compound.

Researchers from the University of Warwick concluded the compound could function as a “dietary activator”, and therebyprevent biochemical dysfunction and related functional responses of endothelial cells induced by hyperglycemia”.

Endothelial cells are those that form a thin layer on the interior of blood vessels. Their dysfunction is a major cause of morbidity and mortality among diabetics and has also been linked to problems such as kidney disease.

Hyperglycemia is the condition of having elevated blood sugar levels.

Findings

Lead researcher Professor Paul Thornalley and his colleagues found the compound – sulforaphane – provoked production of a protein called nrf2 that was beneficial to blood vessel health, even those damaged by hyperglycemia.

Thornalley’s team observed a 73 per cent reduction of Reactive Oxygen Species (ROS), which are commonly known as free radicals. ROS levels have been known to increase by as much as 300 per cent in diabetics.

“Our study suggests that compounds such as Sulforaphane from broccoli may help counter processes linked to the development of vascular disease in diabetes,” said Thornalley.

“In future, it will be important to test if eating a diet rich in Brassica vegetables has health benefits for diabetic patients. We expect that it will.”

A free-radical reducing, antioxidant effect was observed among the incubated human endothelial cells kept in low and high glucose concentrations (five and 30mM). Activation of nrf2 was assessed by nuclear translocation.

The presence of sulforaphane doubled the activation of nrf2.

Sulforaphane prevented hyperglycemia-induced activation of the hexosamine and protein kinase C pathways, and prevented increased cellular accumulation and excretion of the glycating agent, methylglyoxal,” the researchers wrote.

The study adds to a small but growing body of evidence demonstrating the potential for Brassica vegetables such as broccoli, Brussels sprouts, suedes, turnips and cabbages to benefit diabetic conditions.

Other studies have shown their consumption can ward off the onset of diabetes.

One such study conducted at the Tulane University School of Public Health and Tropical Medicine in New Orleans found increased intake of green leafy vegetables may reduce the risk of women developing type-2 diabetes.

Published in the journal Diabetes Care, the epidemiological study of 71,346 female nurses found for every additional serving of green leafy vegetables, the risk of developing diabetes may be reduced by almost 10 per cent.

The study followed the women, none of whom had diabetes, heart disease or cancer at the start of the study, for 18 years.

An estimated 19 million people are affected by diabetes in the EU 25, equal to four per cent of the total population. This figure is projected to increase to 26 million by 2030.

In the US, there are over 20 million people with diabetes, equal to seven per cent of the population. The total costs are thought to be as much as $132 billion, with $92 billion being direct costs from medication, according to 2002 American Diabetes Association figures.

Autism

From Food Navigator

Research targets dairy autism fears

New US research hopes to determine whether anecdotal concerns over the presence of dairy and gluten-containing products on the behaviour of children with autism are justified.

The double-blind clinical study, which is being carried out by researchers at the University of Texas Medical School in Houston, is part of a number of trials looking to shed light on the true impacts that some foods may have on the neurobehavioral disorder.

According to specialist UK-based charity, the National Autistic Society (NAS), many parents of children with the disorder have considered turning to diets free from either gluten or dairy produce, with reports of varying levels of success.

With the dairy industry increasingly keen to play up the health and nutrition benefits of their products, the research could have major impacts on current nutritional advice for consuming such goods and has been welcomed by some of its members.

Most of the studies conducted to date in this area have not been well controlled and have not provided the strength of evidence needed to justify removing two nutrient rich food groups important in children’s growth and development,” stated Judith Bryans of the UK-based Dairy Council.

“The recommendation to remove dairy and gluten from the diets of autistic children has not been approved by the medical community who to date do not believe that there is enough evidence to show overall that elimination diets are an effective treatment for autism.”

Dietary uncertainty

According to the researchers, previous studies have found differences in the central nervous systems of those diagnosed with the disorder to those without the condition. However, the cause of autism remains unknown and is suspected to be the result of a mixture of genetics and environment some studies have said.

Lead researcher Fernando Navarro said that a better understanding of the causes of the disorder, which has been linked in some cases to negatively affecting brain development, was vital.

Navarro said that an estimated six in every thousand children were currently affected by autism.

“There’s a lot of misinformation, so that’s why this study is so important,” he stated. “Hundreds and hundreds of parents think this works, but we need serious evidence.”

Katherine Loveland, co-researcher on the project and a professor of psychiatry and behavioural sciences, said that links have been previously made between children with autism and gastrointestinal problems like constipation and diarrhoea.

Loveland added that the full impact of these problems on brain development was uncertain particularly in terms of being detrimental or beneficial to behaviour.

“There are neurotransmitters and neuroreceptors in the gut that correspond with those in the brain,” she stated. “There are some scientific reasons to think that some kids may benefit from this diet.”

Proposed methodology

The four week-long project, funded in part by the Department of Paediatrics, will draft 38 children diagnosed with autism between the ages of three and nine to test the impacts of both gluten and milk proteins on intestinal function.

Before testing is expected to commence, the subjects will be required to cut gluten and dairy products from their diets. Gluten, which is a protein in wheat, and casein and whey proteins in milk in the respective form of gliadomorphin and casomorphin peptides are thought to impact behaviour, the researchers claim.

To test this, intestinal permeability, also known as leaky gut, will be measured by urine collection, and behaviour responses will be recorded through psychometric testing.

News of the research has been welcomed by the NAS, which claims that there is currently insufficient evidence on the impact of diet on autism, which has led to uncertainty over causes of the disorder.

The organisation’s director of communications said that there had been cases where concerns over children’s bowel problems were being dismissed as hysteria or an untreatable result of autism.

“It is vital that any suspected gut or bowel problems are investigated thoroughly and promptly, and where necessary referred on for specialist advice and treatment,” stated Benet Middleton.

Middleton added that when it came to dietary intervention, people with autism responded in unique and varied ways and research could not be generalised.

In a previous year-long trial into the impact of casein and gluten free diets on people with autism, it was suggested that there was a link between consumption and urinary peptide abnormalities.

These abnormalities, according to the same research, could be linked to behaviour in cases of diagnosed autism. However, the researchers claimed that further research was needed to find what types of people may actually benefit, if at all, from such diets.

Diet, nutrition & weight loss

Eat safe — six simple ways to enhance the quality of your food

by Marcelle Pick, OB/GYN NP

Comment: An excellent article from an excellent site: Women to Women. As we get back to school, our focus on nutrition and food continues.

It’s hard to miss the food headlines these days — E. coli on our spinach and now salmonella in tomatoes and jalapeños. I’m always telling my patients to eat fresh veggies, but with press like this it’s no wonder women are frustrated! I read a quote the other day from a former FDA official who said that “produce is produced in a very complicated system… making it very, very difficult to trace a given tomato back to its source.”

Since when did growing and selling vegetables become so complicated? Not to mention the antibiotics and hormones in our eggs, beef and chicken, or the mercury in our fish. Believe me, I know it can be overwhelming to decide what to eat. It’s sometimes enough to throw your hands up in defeat. But please don’t give up — there are ways to navigate through these complicated everyday food choices. And many times the answers come by simply following your instincts.

With simple choices you can lessen the burden of contaminated food on your system or avoid it altogether. And it doesn’t have to cost you a fortune in organic groceries. Let’s take a look at six easy choices that can enhance the quality of your food and get you back to nourishing your body without worry.

1. Know where your food is coming from — the closer to home, the better.

In a perfect world, we could all grow our own vegetables and raise our own animals in the best of conditions. But the reality for many women is that life is too complicated to start and tend a garden, let alone raise our own cattle or chickens!

Pesticide residues in common fruits and vegetables

Pesticide amounts vary from one vegetable to the next. Here’s an alphabetical list of items that are consistently highest and lowest.

High pesticide produce:

  • Apples
  • Bell peppers (sweet)
  • Celery
  • Cherries
  • Grapes (imported)
  • Lettuce
  • Nectarines
  • Peaches
  • Potatoes
  • Spinach
  • Strawberries

Low pesticide produce:

  • Asparagus
  • Avocados
  • Bananas
  • Broccoli
  • Cabbage
  • Corn (sweet)
  • Eggplant
  • Kiwi
  • Mangos
  • Onions
  • Papaya
  • Pineapples
  • Peas (sweet)

*Adapted from data gathered by the Environmental Working Group.

So if you can’t get food in your own back yard, the next best thing is your local farmers market. Vegetables grown locally do not have to sit on trucks for days on end or change as many hands. Nor do they endure the factory-like growing conditions now standard on industrial farms. Local farms are often smaller and can tend to their crops in a way that is impossible on large industrial farms. Not to mention the fact that local veggies are also fresher and may be more inexpensive because they don’t have to travel very far. Just remember to ask if their crops have been treated with herbicides or pesticides.

The same goes for your meat. Buying from a nearby farm or getting to know your butcher at the grocery store to ask where your meat is coming from will give you the chance to ask about the health of your chicken, beef, or other meat before you buy it. I’ve found that my patients who ask questions about the history of their food tend to make healthier choices. In this case, knowledge is not only power, but it’s also healthy!

2. Learn which vegetables are high and low in pesticides.

Anyone who’s ever planted a garden or just grown a few sprigs of basil on the kitchen windowsill knows that bugs like our veggies as much as we do, and it takes careful tending to keep them away. So it’s not surprising that pesticides are so commonly used on larger farms. It’s much easier for large industrial farms to spray than to strategically plant marigolds, or purchase ladybugs to keep critters away.

Thankfully, there are some crops that don’t need as much protection from pests, and these are the ones you might consider buying conventionally grown rather than organic — especially if your budget is tight (see the list at right). And for those vegetables that are highest in pesticides, choosing organic or locally grown options will lessen the chemical burden on your system.

My patients have also found produce washes or soaks helpful in removing excess pesticides, bacteria or residue from their fruits and vegetables. Here are some easy recipes we ourselves use at the clinic:

Veggie spray:

  • 1 tablespoon of fresh lemon juice
  • 1 tablespoon of baking soda
  • 1 cup of water

Put all the ingredients into a spray bottle and shake gently to mix. Be careful because the mix may foam up. Spray on veggies and fruit and allow it to sit for 2-5 minutes, then rinse produce under cold water. Keep the spray refrigerated when not using it. It will stay fresh for about a week.

Veggie soak:

Fill a clean sink or bowl with water. Add ½–1 cup of white vinegar and 1 tablespoon of salt. Swish the mixture around with your hands. Allow your produce to soak for 20 minutes, then rinse well when finished.

3. Choose fish low on the food chain.

Your seafood choices make a difference

Here is some seafood shown to have relatively low mercury and/or PCB levels, along with some seafood that is usually best to avoid. Keep in mind that information on mercury contamination in seafood can change depending on the agency collecting the research. And this is by no means an exhaustive list! For more healthy seafood options and recipes, visit the Environmental Defense Fund’s page on eco-best fish.*

Good seafood choices

  • Anchovies
  • Farmed arctic char
  • Atlantic mackerel
  • Catfish
  • Mussels
  • Farmed oysters
  • Wild Alaskan salmon
  • Pacific sardines (US)
  • Farmed rainbow trout

Seafood to avoid

  • Chilean sea bass
  • Grouper
  • Farmed Atlantic salmon
  • Monkfish
  • Orange roughy
  • Swordfish (imported)
  • Bluefin & yellowfin tuna
  • Canned albacore

* Adapted from data collected by the Environmental Defense Fund.

A few years ago I had a patient come to see me from New York. She was experiencing memory problems, fatigue, hormonal imbalance, and, on top of all this, her hair was falling out. She was devastated, and the doctors she’d been seeing couldn’t figure out what was wrong. During one of our conversations she told me she was eating canned tuna every day. I decided to test her for heavy metals and found that her mercury levels were extremely high. Once we got her off of tuna and limited her exposure to other mercury sources, her hair grew back and many of her health problems resolved.

While this was an extreme case, and we cannot say for sure that tuna was the source of her problems, the sad reality is that in today’s world, eating tuna daily can pose a hazard to your health.

Most women know that fish is low in saturated fats, high in omega-3 fatty acids, and generally a great choice when it comes to healthy protein. The down side to seafood is mercury and PCBs — as well as the general sustainability of our fisheries industry! Because of industrial and municipal discharge, stormwater runoff, and modern farming practices, contaminants like mercury and PCB’s are entering our oceans, lakes and rivers, and in a process called biomagnification, building up in fish.

Mercury (specifically, methylmercury) binds to protein, so it can be found throughout fish tissue, while PCB’s tend to build up largely in fatty tissue. Nowadays, most fish has some mercury in it. But the good news is that you can limit the amount in your system by eating fish low on the food chain and by limiting how much fish you eat per month. Smaller species, with their shorter life cycles, and those that feed off of the “bottom” of the ocean don’t accumulate as much mercury in the short amount of time that larger predatory fish can. So it’s wise to eat fish like sardines and catfish rather than swordfish and sea bass, for example. Take a look at the chart above for healthy seafood options.

You probably noticed that I haven’t included shrimp in the chart above. This is because depending on where it comes from, shrimp can be a really good choice or a seafood choice to avoid. The best choices for shrimp are US farmed shrimp, spot prawns from Canada and Oregon pink shrimp (small cocktail shrimp). The problem is, 90% of the shrimp eaten in this country is imported from Southeast Asia and Latin America, where environmental regulations aren’t as stringent. And this imported shrimp can be high in contaminants. Middle-of-the-road choices include northern shrimp from the US and Canada, spot prawn from the US, and wild shrimp from the US. As for scallops, good options are farmed bay scallops or sea scallops from New England and Canada. Avoid sea scallops from the Mid-Atlantic. Also be sure to check with your fish market to make sure the scallops you’re buying are indeed scallops and not skate. To maximize profits and avoid the rubbery texture, some markets are selling skate in place of scallops.

There are better choices than others when it comes to canned tuna as well. Since albacore (or white tuna) is much larger in size than chunk light tuna (consisting of the smaller skipjack), it accumulates mercury faster. It eats larger fish, who have consumed fish as well, so the contaminants can add up quickly. If you’re making a decision in the grocery store, choose the chunk light instead of albacore. It’s lower in mercury — and less expensive.

4. Enhance your gut flora with healthy bacteria.

Another way to prevent contaminated food from making you sick is by working with your body’s innate defenses. From our earliest days following birth, we each acquire a complement of organisms that quietly cohabit nearly every crack and crevice of our bodies, especially our digestive systems. These tiny guests pay us back by helping our bodies with digestion, metabolism, detoxification, and our immune response. We can in turn boost their function by taking probiotic supplements — and having a good source of probiotics on board is always a good idea when concerned about contaminated food or enhancing your nutrition.

Many of my patients have had success with a high-quality probiotic blend like the one we offer in the Personal Program. Research shows this a great way to support a healthy gut and a strong immune system. You might also consider adding more naturally fermented foods to your diet, like yogurt, kefir, homemade pickles or “natural” sauerkraut, kimchee or even natto. These foods are recognized in other cultures as essential to strong digestion — and longevity.

I recently read about a related controversy surrounding this topic in a fascinating article in Harper’s on raw milk. This details the question as to whether pasteurizing milk, that is, heating it to 161°F to kill its bacterial content — is a health measure that is doing us more harm than good. Some scientists are hypothesizing that we may even have become so “sanitary” about our food that we lack the biological immune defenses that milk’s natural bacterial content afforded us in the past. Obviously, this is a highly controversial subject, and raw milk is illegal in many states. Yet many believe it can be a wonderful health food when obtained from a farm where cows are well cared for, allowed to eat grass instead of grain, and graze naturally.

Thankfully, there are many simple ways for us to accumulate healthy bacteria, and in the end they can protect you from more harmful bacteria and toxins that may enter your system.

5. Be generous with antioxidants.

You’ve probably heard that antioxidants prevent aging and cellular damage, but many of my patients don’t realize that they can also help get rid of toxins and boost immune function. Antioxidants protect us from the molecules called free radicals becoming overzealous, where they can do damage to cells and lead to disease. Free radicals appear in the body whenever there is an oxidation going on, which includes many natural, everyday body processes like breaking down foods, but also when we’re exposed to environmental toxins.

Sulfides, or thiols, are a group of antioxidants that may enhance our ability to detoxify harmful compounds in the body , lessening the burden from potential pesticides or mercury in food. Foods rich in sulfides include garlic, onions, scallions, broccoli, cabbage, bok choy and collards. Try a stir-fry or a simple nourishing soup made with kale, onions, and chicken broth. Sliced thin and cooked down in chicken broth, kale loses its bitter flavor and makes a great antioxidant-rich meal. You can also add soy milk, cream or butter, and put it in the blender to make a creamier texture. I fed this to my kids when they were younger and they ate it happily.

Simply adding antioxidants to your diet will not only help rid your body of the harmful heavy metals or chemicals we can consume in our food, but it will also help preserve the body’s ability to fight off bacteria like E. coli or salmonella if we are exposed to a bad tomato every now and again.

6. Finally — savor your meals!

This may be the most important choice on the list. And it’s one we often forget to do with our busy schedules and overwhelming responsibilities. In many countries around the world, people sit down together to eat. They enjoy their food with family and friends in a comfortable space, without talking on their cell phones, trying to drive, or eating next to their computers at work. In the rush of day-to-day activities, we often forget that eating is a pleasure, a time to sit and relax, to indulge our senses and feed our bodies.

Relaxing while eating might not prevent you from getting salmonella poisoning or inactivate the pesticides that may have been sprayed on your lettuce, but it will lower your stress and allow your immune system to better serve and protect you in the long run.

The purpose of this list is not for you to take every word and follow it exactly every day — you’ll drive yourself crazy! — but my hope is for you to stay aware of what you’re eating, and to make small but smart choices wherever you can that can make all the difference to your health.