Striving4Zen

Americans are spending more and more dollars each year on probiotic supplements, or so-called “friendly” bacteria. Studies have shown that probiotics—which you might purchase in the form of yogurt, capsules, miso, beverages, or powders—can treat a host of conditions, including irritable bowel syndrome, diarrhea caused by viral infection or antibiotics, vaginal yeast infections, hypertension, the common cold, and even acne. Over the past decade, consumer sales of probiotics in the U.S. have nearly quadrupled (growing from $115 million in 1998 to $425 million in 2008), according to Nutrition Business Journal.

But, according to a report released today, many of the most popular probiotic supplements don’t contain the amount of live bacteria listed on their labels. ConsumerLab, a private company that tests health and nutritional products at independent labs across the country, found that at the time a consumer buys a probiotic, it may contain as little as 10 to 58% of the amount of viable organisms listed on the label. “It’s shocking how many products really don’t have what they claim on their labels,” says Tod Cooperman, the president of ConsumerLab. “The buyer has to be careful.”

The highest quality probiotics that ConsumerLab tested included Advocare Probiotic Restore, GNC Nature Brand Best Super Acidophilus, and Jarrow Formulas Jarro-Dophilus. For the full report, click here.

Labels: bacteria, healthy diet, IBS, Probiotics, wellness, yogurt

* ALMONDS are high in vitamin E. They’re good sources of B vitamins, fiber, copper, iron, magnesium, potassium, riboflavin, and zinc. These nuts also contain healthy fats. Besides a reduced risk of coronary heart disease, diabetes, and certain cancers, almonds have potential prebiotic effects: They may stimulate growth of good bacteria in the intestinal tract. Eaten in moderation (about 22 nuts) almonds can help you manage weight; they provide satiety and may also increase excretion of fat from the body.

* BERRIES have a profound, positive impact on health and performance. All kinds of these flavonoid-rich gems are being studied for their antioxidant benefits. In addition to protecting against cancer, stroke, and heart disease, blueberries, cranberries, and strawberries have phytochemicals that appear to protect against age-related declines in cognitive functioning and may even help reverse them by counteracting oxidative stress and decreasing inflammation. In addition to disease-fighting substances, blackberries and blueberries offer vitamins C and K (which may help prevent osteoporosis). When berries are not in season, frozen varieties work well in smoothies.

* CABBAGES (bok choy, broccoli, Brussels sprouts, cauliflower, kale, and watercress) all offer an expansive array of nutrients and antioxidants. Most of us would do well to triple our intake of this family of veggies. The American Cancer Society recommends eating cabbage and its relatives to reduce the risk of cancer. These foods contain sulforaphane, an organic chemical compound shown to inhibit the growth of carcinogen-induced cancers as well as H. pylori bacteria, a cause of gastric infection.

* FISH (Alaskan halibut, bass, light tuna, herring, mackerel, sardines, and trout) are all part of a healthy diet. The American Heart Association recommends at least two servings of fatty fish a week to protect circulatory health, support cognitive functioning, and reduce inflammation implicated in arthritis, asthma, cardiovascular disease, and stroke.

* GREEN TEA has mild thermogenic properties that boost metabolism to burn calories. Research suggests it may also inhibit storage of new fat. Green tea’s main active ingredients are polyphenols that protect the body from free radicals and help prevent oxidative damage. In particular, ECGC has been found to lower cholesterol and may inhibit cancer cell growth. This polyphenol also helps regulate insulin, which plays an important role in weight regulation.

* LEAFY GREENS (arugula, endive, escarole, sorrel, spinach, and more) are super sources of many vitamins, minerals, and phytonutrients. Their combination of nutrients, phytochemicals, and soluble fiber make these powerful anticancer foods, according to research. One serving a day can lower your risk of coronary vascular disease, improve blood glucose metabolism, maintain healthy bowel function, and protect bone density.

* LEGUMES—all kinds of beans, fermented soy, lentils, and peas—are low in fat and calories but rich in protein, fiber, folate, iron, magnesium, potassium, selenium, and zinc. Legumes have more disease-fighting antioxidants than almost all other plants. Consumption has been linked to reduced risk for heart disease and diabetes in mildly insulin-resistant adults while lowering colon cancer incidence. An excellent source of complex carbohydrates and plant-based protein, legumes are high in fiber so you eat less. They’re the only food to earn the USDA’s inclusion in two food groups: meat and vegetable.

* WHOLE GRAINS (brown rice, bulgur, buckwheat, kamut, oats, quinoa, teff, and more) may protect against chronic disease, including cardiovascular disease, diabetes, obesity, and various cancers. These unrefined grains have hundreds of phytochemicals including lignans, plant stanols and sterols, phytoestrogens, and saponins that protect cells from damage linked to cancer. Thanks to their fiber, whole grains also help you maintain a healthy weight. Eat at least three servings daily for energy and long-term health.

* YOGURT AND KEFIR have all of milk’s nutrition, plus billions of probiotics—healthy bacteria that fight lactose intolerance, constipation, diarrhea, and infections while enhancing immunity. The benefits of these probiotic foods are linked to their live active cultures, which can reduce the risk of allergies, irritable bowel syndrome, hypertension, elevated cholesterol, certain cancers, and some infections. Yogurt and kefir are also excellent sources of dietary calcium, which may play a role in weight control, as well as muscle and bone health.

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Labels: almonds, berries, cabbage, fish, green tea, kefir, leafy greens, legumes, Whole grains, yogurt

Apples

Nutrients: Vitamin C, potassium
How they help control weight: Low-fat apples contain pectin, a soluble fiber that helps carry dietary fats and cholesterol out of the body as waste.
Serving size: One apple
Notes: Research shows that eating three small apples a day promotes weight control. Eat apples raw, including the fiber-rich peel. Red apples contain pyruvate, a metabolism-boosting antioxidant (see page 29 for details).

Lentils
Nutrients: Vitamin B6, folate, magnesium, iron, zinc
How they help control weight: High fiber content fills your stomach quickly with a small amount and helps you feel full for a long time.
Serving size: 1/2 cup
Notes: Try lentil soup or baked lentil "meatloaf," accompanied by steamed vegetables and rice. To alleviate flatulence, add kombu (a sea vegetable) to lentils during cooking.

Oatmeal
Nutrients: B vitamins, iron, potassium
How it helps control weight: Low-fat, high-fiber complex carbohydrate that is digested slowly and has a long satiation factor.
Serving size: 1/2 cup
Notes: Eat whole oats cooked or uncooked, served with 1/2 cup of low-fat milk and fresh fruit; or one slice of whole-oat bread with 1 tablespoon of natural (no sugar added) peanut butter.

Spinach
Nutrients: Vitamins A and C, folate, potassium, calcium, iron How it helps control weight: High in dietary fiber and 91 percent water, making it a super "low-energy-density" food that provides satisfaction at a low calorie count.
Serving size: 1/2 cup
Notes: Eat fresh in a salad, or lightly steamed.

Yogurt
Nutrients: Vitamins A, B, and D; calcium
How it helps control weight: Studies show that the calcium and protein derived from yogurt and other low-fat dairy products may help to burn fat.
Serving size: 1 cup
Notes: Yogurt is a high-protein snack at less than 100 calories per serving. Look for brands that contain acidophilus and lactobacillus, "good" bacteria that promote digestion and immunity.

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Labels: apples, eating healthy, healthy food, lentils, nutrition, oatmeal, spinach, yogurt

There's a new yogurt in town: True Yogurt.

• It's no phony. The natural yogurt is made with 100% organic milk from a Vermont farm. Plus the peach and strawberry options contain real fruit and no artificial colors. (Vanilla is also totally pure.)

• You can trust your gut. The milk in True Yogurt is lactose free, and the yogurt is packed with five powerful probiotics along with the prebiotic inulin (a dietary fiber). Together, they work to help with digestion.

• It's full of flavor. Even the the plain has a subtle sweetness from the natural sugar in milk. And at less then 100 calories per container, it will get along well with your diet.

Intrigued? Discover true love at Whole Foods, Eli's Manhattan or Westerly Natural Market.

Thanks!

Labels: healthy food, new product, organic milk, prebiotics, Probiotics, True Yogurt, yogurt

LONDON - A daily probiotic drink, such as yogurt, may help keep hay fever away, researchers said yesterday.

A small study by the Institute of Food Research in Norwich, England, reported in the journal Clinical and Experimental Allergy, showed that probiotic, or "good," bacteria in a daily drink can change the immune system's response to grass pollen, a common cause of allergies, and balance antibodies in a way that may provide relief to people with hay fever.

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Labels: allergies, hay fever, Probiotics, study, yogurt

Probiotics are the new the cure-all craze. If you believe some food labels, they can solve everything from bad digestion to acne to obesity to a bad attitude. To help further their health claims, the marketing team at Dannon, which makes Activia, took things a step further. Banking on the power of suggestion, they came up with new names for two strains of bacteria found in their yogurt: bifidus regularis, which supposedly helps regulate your digestive system and L. casei immunitas, which, you guessed it, supposedly strengthens your immune system. Probiotics may have some benefits, but most yogurts contain them—the reason why there is a class action lawsuit accusing Dannon of a false advertising campaign promoting the benefits of their yogurt over others. The suit charges that the claims merely convince consumers to pay more. But how else would the marketing team get paid?

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Labels: Dannon, deceit, health trend, lawsuit, Probiotics, yogurt

Labels: bacteria, digestion, fermented, flora, healthy diet, kimchi, sauerkraut, yogurt

Traditional Greek yogurt, made from sheep or cow’s milk, is strained to remove much of the whey (liquid), which makes it thicker than regular yogurt. It doesn’t need the pectin or other thickeners found in many yogurts. Some Greek yogurt is imported, but domestic “Greek-style” yogurts are increasingly available.

Greek yogurt has about 50% more protein than regular yogurt: 20 vs. 13 grams per 8 ounces in nonfat versions (all numbers here are averages). And it’s lower in carbohydrates and thus lactose, the milk sugar that some people have trouble digesting. Greek yogurt tends to have less calcium than regular yogurt—150 to 200 milligrams vs. 300 to 450 milligrams per 8 ounces—but it is still a good source.

Compared to regular whole yogurt, whole Greek yogurt has significantly more fat (20 vs. 7 grams per 8 ounces) and more calories (280 vs. 140), so be sure to select nonfat (120 calories) or lower-fat versions (130 to 150 calories). Because they are all thick and creamy, you may not notice the difference.

Plain Greek yogurt is classically paired with honey and nuts or used to make tzatziki (a yogurt and cucumber sauce). It’s a good substitute for sour cream on top of a baked potato. And because there’s less whey, it stays fresh longer and is less likely to separate or curdle when heated. You can make something like Greek-style yogurt by straining plain yogurt through a cheesecloth or coffee filter for a couple of hours, stirring occasionally. Further straining will produce even thicker “yogurt cheese.”

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Labels: greek yoghurt, health food, nutrition, yogurt

For a product where wholesomeness is part of its attraction, the fact Red Mango is real yogurt is a selling point, Kim says. Rival Pinkberry has been sued twice by consumers alleging the company shouldn't call its product yogurt because it doesn't have an adequate level of active cultures. Spokeswoman Lundy says, "Pinkberry has a policy not to discuss its formulation. It is a proprietary formula that is being aggressively sought by many competitors." As for the lawsuits, one has been settled and the terms are confidential, Lundy says. The other is pending.

But what is the concept?
The first key ingredient is the product itself, the yogurt. It's real yogurt, meaning it's fermented in much the same way that beer or cheese is made. Most desserts called frozen yogurt are made by mixing powder, milk and sugar.

Red Mango's process leaves behind living organisms called live and active cultures. These cultures give the yogurt probiotics, or organisms believed by some to have health benefits that continue to be studied, says Jeff Blumberg, professor of public health at Tufts University.
Probiotics are thought to assist digestion and the immune system. "It's better for you than ice cream," he says.

Unlike most products served by its competitors, the yogurt at Red Mango meets the National Yogurt Association's criteria for live and active culture yogurt.
Red Mango yogurt also has less sugar than many other frozen yogurt desserts. A half-cup serving of Red Mango contains 90 calories, about 18% fewer than a similar serving of TCBY's yogurt.
The next thing that sets Red Mango apart is the setting of the stores. Red Mango stores are designed to encourage lingering and feature comfortable stuffed chairs and hip music, much like a Starbucks.

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Labels: Fro-yo, innovative, Pinkberry, Probiotics, Red Mango, yogurt