A scientific ‘go’ for commercial production of vitamin-D enhanced mushrooms

A new commercial processing technology is suitable for boosting the vitamin D content of mushrooms and has no adverse effects on other nutrients in those tasty delicacies, the first study on the topic has concluded. The technology, which involves exposing mushrooms to the same kind of ultraviolet light that produces suntans, can greatly boost mushrooms’ vitamin D content.

Researchers claim drinking beer prevents osteoporosis

(NaturalNews) Researchers from the University of California, Davis, recently published a study claiming that beer helps to prevent osteoporosis. Published in the Journal of the Sciences of Food and Agriculture , the study found that certain kinds of beer are rich in dietary silicon that keeps bones strong and wards off bone diseases like osteoporosis. Charles Bamforth, lead author of the study, noted that not all beers have the same levels of silicon. “Beers containing high levels of malted barley and hops are richest in silicon,” he said. After studying 100 different commercial beers, Bamforth and his team found that beers made from wheat and corn had the lowest levels of dietary silicon. “Wheat contains less silicon than barley because it is the husk of the barley that is rich in this element,” he noted, adding that beers brewed with the grain husks extract silicon into the beer. According to researchers, the type of silicon present in beer is highly bioavailable, meaning that it is easily absorbed into the body. Many dietary supplement companies sells natural forms of silicon, also called silica, for improving hair, nail, and bone health. The National Osteoporosis Society offered further clarity on the issue, emphasizing that while this element in beer may help prevent bone problems, there are other nutrients that work better. Dr. Claire Bowring explained that the study confirms previous ones that found benefits to moderate alcohol consumption but noted that too much alcohol can have a reverse effect. “While low quantities of alcohol may appear to have bone density benefits, higher intakes have been shown to decrease bone strength, with an alcohol intake of more than two units per day actually increasing the risk of breaking a bone.” Bowring also believes that silicon plays a very minor role in bone health. There are no established daily intake recommendations for silicon so it is difficult to identify whether or not people are deficient in it. Since it is found in varying levels in water and certain anti-caking agents, it is also difficult to distinguish how much each person is consuming on a daily basis and how those levels affect long-term bone health. For now, many experts are continuing to recommend proven nutrients such as calcium and vitamin D for maintaining healthy bones and preventing bone disease. If one decides to take silicon as well, it is best to find other natural sources of it rather than in alcohol. Sources for this story include: http://www.guardian.co.uk/lifeandstyle/2010/feb/08/drinking-beer-prevent-weak-bones

Fried, Grilled and Pasteurized Foods Cause Degenerative Disease, Concludes New Study

(NaturalNews) Toxic chemicals produced when foods are cooked in certain ways encourage oxidation and inflammation in the body, increasing the risk of cardiovascular disease and other chronic conditions, according to a study conducted by researchers from the Mount Sinai School of Medicine and published in the Journal of Clinical Endocrinology and Metabolism . Advanced Glycation End Products (AGEs), produced when food is fried, grilled, dried, smoked or pasteurized, have been linked to increased oxidation and inflammation in the body. These conditions are well-established risk factors for a number of chronic conditions such as cardiovascular disease, diabetes, Alzheimer’s disease and other age-related health problems. “Even though the AGEs pose a more immediate health threat to older adults, they are a similar danger for younger people, including pregnant women and children, and this needs to be addressed,” researcher Helen Vlassara said. “AGEs are ubiquitous and addictive, since they provide flavor to foods. But they can be controlled through simple methods of cooking, such as keeping the heat down and the water content up in food and by avoiding pre-packaged and fast foods when possible. Doing so reduces AGE levels in the blood and helps the body restore its own defenses.” Researchers conducted the study on 40 healthy people who were either between the ages of 18 and 45 or over the age of 60, plus nine people who suffered from kidney disease. Participants were assigned to eat either a regular Western diet or a diet designed to contain the same amount of calories and other nutrients but with half the AGE content. This second diet was achieved by poaching, stewing or steaming foods rather than using other cooking methods. After four months, participants in the low-AGE group had blood levels of AGEs, lipid peroxides, and markers of inflammation and blood vessel damage as much as 60 percent lower than those of people in the control group. “What is noteworthy about our findings is that reduced AGE consumption proved to be effective in all study participants, including healthy persons and persons who have a chronic condition such as kidney disease,” Vlassara said. Sources for this story include: www.foodnavigator-usa.com.