8 Healthy Foods That Don't Deserve Their Bad Reputations

by Dr Alex Jimenez | Diets, Fitness

It’s hard to overcome a bad reputation — even for food! But some edibles once deemed to be health hazards have been vindicated by the ever-evolving science of nutrition.

“With new research emerging on these topics, our recommendations change,” says Kelly Pritchett, national media spokesperson for the Academy of Nutrition and Dietetics.

It happened with eggs. One of America’s most popular breakfast foods was branded a villain to heart health in the 1970s due to high levels of cholesterol. Now, experts are changing their tune. They’re even singing praise for the egg — yoke and all.

“The 2015 Dietary Guidelines gives the thumbs-up on having one egg per day,” says registered dietician Joy Dubost. “Eggs are an all-natural source of high quality protein and a number of other essential nutrients, all for 70 calories per large egg.”

In a 2013 study, participants who ate an egg breakfast were better able to control their food intake than those who a carbohydrate-heavy cereal breakfast. And don’t go the egg white-only route. The yolk is packed with three grams of protein as well as vitamins D and B12, riboflavin, folate, phosphorous, selenium and choline.

Here are seven other good foods with bad reps:

Whole milk: A 2015 review of 25 studies published in the European Journal of Nutrition found that people who ate full-fat dairy products were no more likely to develop cardiovascular disease or Type 2 diabetes than those who stuck with the low-fat versions. Even more surprising, the full-fat crowd reported less weight gain and obesity. Experts recommend drinking only organic milk from grass-fed cows.

Coconut oil: A high saturated fat content tarnished the reputation of coconut oil, but research reveals that much of it is medium-chain triglycerides, which are healthy fats that boost both immunity and metabolism. A study published in the journal Lipids found that coconut oil reduced abdominal fat. It’s also one of the healthiest oils for cooking because it can withstand high heat without oxidizing better than vegetable oils.

Potatoes: The carb-heavy spud was kicked to the curb due to its high glycemic index, meaning it can spike blood sugar. But pairing potatoes with protein or healthy oils slows down digestion of them. Furthermore, potatoes are low-calorie, very filling and rich in several nutrients, including potassium, fiber and vitamin C. Eat the skin and you’ll also reap powerful antioxidants. Just don’t deep fat fry them or slather a baked tater with gobs of butter, sour cream and bacon bits.

Popcorn: All bets are off if you eat this movie theater munchie bathed in unhealthy oils — or cooked in a microwaveable bag lined with toxic chemicals. But air-popping organic popcorn will deliver a 100-calorie whole grain treat, per three-cup serving, that also delivers three grams of fiber and more healthy phytonutrients than most fruit.

Coffee: Once blamed for stunting growth and contributing to various maladies including heart disease and cancer, coffee is now being hailed as healthy for most folks. In fact, research published in the journal Circulation found that people who downed three to five cups a day were 15 percent less likely to die from any cause than non-coffee drinkers. Credit the anti-aging flavonoids for protecting cells from deterioration. Just don’t go dumping a lot of fattening sugars and creams into your java.

Avocados: It’s hard to believe that the U.S. Food and Drug Administration only got around to declaring this superfood to be “healthy” in May 2016. The problem previously was its high fat content, but most of it is the healthy monounsaturated kind. Avocados are not only rich in nutrients but their fats also help you to absorb fat-soluble nutrients from other foods. So go ahead and order the guacamole, but nix the chips!

Beer: The sudsy stuff is a source of B vitamins and minerals, including potassium, magnesium and bone-building silicon. It’s also loaded with antioxidants. “Beer is not just empty calories,” declares Dubost. “In addition to the nutrients, large population studies consistently show that moderate alcohol consumption, including beer, reduces mortality.”

High-Fat, High-Carb Diet Causes Arthritis

by Dr Alex Jimenez | Diets, Fitness

Australian researchers have found that a diet high in saturated fat is a prime suspect in the onset of osteoarthritis after finding that it changes the composition of cartilage, especially in the weight-bearing joints of the hip and knee.

“Our findings suggest that it’s not wear and tear but diet that has a lot to do with the onset of osteoarthritis,” said lead researcher Professor Yin Xiao.

In possibly the first study to investigate the link between osteoarthritis and common dietary fatty acids, scientists at the Queensland University of Technology studied the effects of diets rich in a variety of fatty acids, found in butter, coconut oil, palm oil, and animal fat, and simple carbohydrates. Simple carbs found in sugar, corn syrup, and high-fructose corn syrup and the combination of high-fat, high-carb foods are commonly known as “junk food.”

“The main function of cartilage is to seal the bone ends in a joint and absorb pressure on the bones during weight-bearing movement such as walking,” said Xiao.

“We found that a diet containing simple carbohydrates together with 20 percent saturated fats produced osteoarthritic-like changes in the knee.

“Saturated fatty acid deposits in the cartilage change its metabolism and weaken the cartilage, making it more prone to damage. This would, in turn, lead to osteoarthritic pain from the loss of the cushioning effect of cartilage.

“We also found changes in the bone under the cartilage on a diet rich in saturated fat.”

But when the team tested lauric acid, a saturated fatty acid found in coconut oil, their findings were different. “Interestingly, when we replaced the meat fat in the diet with lauric acid we found decreased signs of cartilage deterioration and metabolic syndrome so it seems to have a protective effect,” said researcher Sunder Sekar.

He said fatty acids could cause tissue inflammation throughout the entire joint. “We tested a variety of saturated fats and found that long term use of animal fat, butter, and palm oil could weaken the cartilage.

“Replacement of traditional diets containing coconut-derived lauric acid with palm oil-derived palmitic acid or animal fat-derived stearic acid has the potential to worsen the development of both metabolic syndrome and osteoarthritis,” Sekar said.

Other studies have found that coconut oil benefits the body in many ways, including reducing the deep abdominal fat that’s a risk for heart disease, and reducing the buildup of proteins in the brain associated with Alzheimer’s.

Are Body Fat Warnings Overblown?

by Dr Alex Jimenez | Diets, Fitness

One in three Americans is overweight and another third are obese, according to the Centers for Disease Control and Prevention. But while carrying too many extra pounds can increase your risk for heart disease, diabetes, and some cancers, health experts say a little bit of flab may actually be healthy.

But there is a kind of “Goldilocks Effect” — not too much, not too little — when it comes to body fat.

“Researchers have concluded that fat is actually a vital organ that releases hormones and sends special signals to the brain,” notes Dr. Holly Lucille, ND, RN. “Fat is an important macro nutrient and like any other macro nutrient, the quality makes a difference. Having the right kind of fat on your body is both protective and important.”

Jeffrey Friedman, a molecular biologist at Rockefeller University was among the first scientists back in the 1980s to discover that there was more to fat than merely storing calories. In his experiments with mice, he found that fat produces a hormone called leptin which is released into the bloodstream and binds with the areas in our brain that are responsible for appetite.

His lab’s obese mice had a genetic defect in their fat that prevented the manufacture of leptin which gave them the signal to stop eating. Humans with the same genetic defect can eventually eat themselves into obesity and premature death.

So, losing weight becomes a double-edged sword. When we lose fat, we lower our levels levels of leptin, the appetite off switch, and we become hungrier than before.

Leptin also affects our muscles and thyroid hormones so that lower levels of leptin slow down our metabolism. This combined effect drives us to regain weight. It may also explain why extreme dieters who lose vast amounts of weight in short periods of time nearly always gain it all back — and then some, scientists say.

Scientists also know that fat affects the size of our brains. People who are genetically leptin-deficient have smaller brain volume in some areas as do patients who are suffering from eating disorders such as anorexia which leave them malnourished. Leptin is also helpful in healing wounds and strengthens our immune system by activating T-cells.

“What’s important is the quantity and quality of your stored fat,” Lucille tells Newsmax Health. “The ‘good’ type of fat is called subcutaneous and is found directly under our skin in places such as our abdomen thighs, buttocks, and arms.”

Subcutaneous fat is easy to grab with your hand and tends to shift as the body changes position.

The so-called “bad” type of fat is visceral fat which is stored under the stomach wall, nestled against our internal organs. This type of fat can become inflamed and lead to diabetes and heart disease. It tends to be firmer and dense.

But experts warn that excess body fat of either kind is unlikely to be health-promoting. It’s important to keep fat levels at their optimal levels which can vary according to age and sex.

In general, women with more than 30 percent body fat are considered to be overweight and for men, the threshold is more than 25 percent.

Dr. Cate Shanahan, author of “Deep Nutrition: Why Your Genes Need Traditional Food,” tells Newsmax Health that women, especially need a body composition of at least 10-12 percent fat in order to produce enough estrogen to cycle regularly and to maintain normal libido.

And as we age, a little more fat can enhance our looks.

“As we age we lose that facial body fat and our hormones simultaneously fall,’ she says. “Body fat helps support normal estrogen levels and therefore contributes to normal bone density — a critical factor in healthy aging after the age of 65.

“But that minimum percentage must be subcutaneous fat. When the visceral fat reaches more than 2 percent of our body composition it can lead to poor insulin sensitivity and potentially the beginnings of diabetes.”

The good news is that the “good” fat can fight the “bad” fat. By making a substance called adiponectin, subcutaneous fat helps take circulating fats out of your veins and into the subcutaneous tissues where they belong.

This hormone also reduces visceral fat. Exercise helps release adiponectin which is why sumo wrestlers can be both fat and fit. They exercise seven hours daily which keeps their visceral fat under control.

Experts say we should embrace the new science of fat, and Shanahan quotes an old French proverb that praises fat more poetically: “After a certain age a woman must choose between guarding her figure at the price of a hollow face.”

“I think the take away message of the new research is that we must keep a healthy level of fat to reduce our risk of disease while maintaining optimal body function,” notes Shanahan. “But don’t rationalize and run with the theory that eating bad fats are good for your health. You still need to choose your fats wisely and keep them within healthy levels.”

Water Bottles: More Germy Than Toilet Seats?

by Dr Alex Jimenez | Diets, Fitness

You may be doing your body good by taking that morning run or working up a sweat at the gym. But when you also work up a thirst and take a swig from your trusty refillable water bottle you may actually taking a swig of harmful germs.

New research shows that an incredible amount of bacteria — including E. Coli and salmonella — may be lurking in and on your water bottle.

Laboratory tests by Treadmill Reviews, a Minneapolis-based firm, analyzed 12 water bottles used by athletes and not washed for a week and found they had such high levels of bacteria that drinking from them would be like “licking a toilet seat.”

They tested four types of reusable bottles: A slide-top, screw-top, squeeze-top and straw-top. The researchers evaluated the amount of contamination in terms of “colony forming units,” or CFUs, of bacteria per square centimeter. Here are their findings:

• The bottles contained an average of 300,000 CFU of bacteria. That’s six times as much bacteria as you’d find on your pet’s food bowl. And much of the bacteria was the kind that makes you sick.
• The slide-top bottles contained the highest amount of bacteria: A whopping 933,340 CFU. They also had the most gram-positive germs which have been linked to skin infections, pneumonia and blood poisoning.
• Squeeze-top bottles were next with 162,000 CFU followed by screw-top vessels with 160,000 CFU. These also housed 99 percent of the harmful bacteria.
• Straw-top bottles were the clear winners with only 25 CFU. But that’s only 2 CFU less than the average home toilet seat. It is thought that these are safer because water drips down to the bottom of the straw rather than hang out at the top attracting moisture-loving germs.

“Based on our test results, we suggest opting for a straw-top bottle, both for the prevalence of bacteria and the lack of harmful germs,” says the fitness Website. They suggested that stainless steel water bottles are a better choice than plastic which may also contain Bisphenol A, otherwise known as BPA, a chemical that can lead to cancer, diabetes, and other illnesses.

But by far the best option, says the website Aquasana.com, is to use glass water bottles and run them through the dishwasher or wash thoroughly by hand after every use.

By comparison, other household germy hot spots include:

• Toothbrush holder, 331,848 CFU.
• Pet bowl, 47,383 CFU.
• Kitchen sink, 3,191 CFI.
• Cutting board, 6.8 CFU.

“Harmful bacteria and viruses lurk in moist locations such as the kitchen and bathroom and can be easily transported into your mouth by using an old toothbrush, sponge or other common household item,” Dr. Donald Marks tells Newsmax Health.

The New Jersey-based infectious disease expert, who also holds a Ph.D. in microbiology and immunology, makes the following recommendations to avoid home contamination:

Sponges and wash clothes. You may think you are cleaning cups and saucers with these items but they can contain thousands of bacteria per square inch so you’re just spreading germs around. Put wash clothes in the washing machine and run the sponges through the dishwasher. Better still, replace sponges every two weeks,

Kitchen drain. Your kitchen drain contains more germs than your bathroom toilet. With the hot water running, pour a little baking soda down the drain daily.

Kitchen towels. A recent study showed that 7 percent of kitchen towels were contaminated with MRSA (methicillin-resistant Staphylococcus aureus). Wash them in hot water twice weekly.

Refrigerator water filters. These filters collect bacteria and mold over time. The rule of thumb is to change them twice annually. If you have a large family of water drinkers, every three months is a better time frame.

Toothbrush. Your toothbrush is a magnet for bacteria that can come from toilet spray, splashes from the sink when you wash your hands, or from your own mouth. Replace it every three or four months and never share a toothbrush. You may consider soaking it in an antibacterial solution after every use.

Did Trans Fats Ban Lead to Healthier Hearts?

by Dr Alex Jimenez | Diets, Fitness

Local bans on artery-clogging trans fats in restaurant foods led to fewer heart attacks and strokes in several New York counties, a new study suggests.

The study hints at the potential for widespread health benefits from an upcoming nationwide ban, the authors and other experts say. The U.S. Food and Drug Administration in 2015 gave the food industry until next year to eliminate artificial trans fats from American products.

New York City enacted a restaurant ban on the fats in 2007 and several counties in the state did the same. Hospital admissions for heart attacks and strokes in those areas declined 6 percent starting three years after the bans, compared with counties without bans. The results translate to 43 fewer heart attacks and strokes per 100,000 people, said lead author Dr. Eric Brandt, a Yale University cardiology fellow.

His study was published Wednesday in JAMA Cardiology.

Trans fats, also called partially hydrogenated oils, enhance food texture and structure. They were once commonly used to make restaurant fried chicken, French fries, doughnuts and other foods and found in grocery items including cookies, crackers and margarine.

These fats can boost blood levels of unhealthy cholesterol, increasing risks for heart problems. The FDA in 2006 required them to be listed on food labels and the food industry has been switching to healthier oils.

The researchers examined hospital admissions data from 2002 to 2013 in 11 New York counties that adopted bans and in 25 counties that did not. Admissions for heart attacks and strokes declined in all counties, going from more than 800 to less than 700 per 100,000 people, but the drop was steeper in counties that enacted bans.

Alice Lichtenstein, a heart and nutrition specialist at Tufts University’s Boston campus, said the results are encouraging but that other changes could have contributed, such as smoking bans and mandatory calories on menus.

Dr. Mark Creager, former American Heart Association president, said the results echo previous studies “and are consistent with the thinking of most scientists” on potential benefits of these bans.

“Policies such as these when adapted on a nationwide level will be good for our entire population,” said Creager, director of Dartmouth-Hitchcock Medical Center’s heart center in Lebanon, New Hampshire.