5110 Kali Era, Sarvadhari
Vikramarka Era, Sarvadhari
Phytochemical-rich foods, such as blueberries, are effective at reversing
age-related deficits in memory, according to a study to be published in the
science journal Free Radical Biology and Medicine. The researchers working
at the Schools of Food Biosciences and Psychology in Reading and the Institute
of Biomedical and Clinical Sciences at the Peninsula Medical School in Exeter
supplemented a regular diet with blueberries over a 12-week period, and found
that improvements in spatial working memory tasks emerged within three weeks
and continued throughout the period of the study.
Blueberries are a major source of flavonoids, in particular anthocyanins
and flavanols. Although the precise mechanisms by which these plant-derived
molecules affect the brain are unknown, they have been shown to cross the
blood brain barrier after dietary intake. It is believed that they exert
their effects on learning and memory by enhancing existing neuronal (brain
cell) connections, improving cellular communications and stimulating neuronal
The enhancement of both short-term and long-term memory is controlled at
the molecular level in neurons. The research team was able to show that the
ability of flavonoids to induce memory improvements are mediated by the activation
of signalling proteins via a specific pathway in the hippocampus, the part
of the brain that controls learning and memory.
A team found adding five tablespoons of tomato paste to the daily diet of
10 volunteers improved the skin's ability to protect against harmful UV rays.
Damage from these rays can lead to premature ageing and even skin cancer.
The study, presented at the British Society for Investigative Dermatology,
suggested the antioxidant lycopene was behind the apparent benefit.
This component of tomatoes - found at its highest concentration when the
fruit has been cooked - has already been linked to a reduction in the risk
of prostate cancer. Now researchers at the universities of Manchester
and Newcastle have suggested it may also help ward off skin damage by providing
some protection against the effects of UV rays.
Bananas for Male
Women who eat bananas would give birth to boys! What is the connection?
Having a hearty appetite, potassium-rich foods including bananas, and not
skipping breakfast all seemed to raise the odds of having a boy. The
British research is billed as the first in humans to show a link between
a woman's diet and whether she has a boy or girl. It fits with evidence
from test tube fertilization that male embryos thrive best with longer exposure
to nutrient-rich lab cultures. Hopefully, this may put an end to barbaric
practice of female feticide by certain cultures.
Diet-DASH Prevents heart Attack
A large study offers the strongest evidence yet that a diet the government
recommends for lowering blood pressure can save people from heart attack
and stroke. The plan, called the DASH diet, favors fruits, vegetables,
whole grains, low-fat milk and plant-based protein over meat. Women
with those eating habits were 24 percent less likely to have a heart attack
and 18 percent less likely to have a stroke than women with more typical
About two in five U.S. women at age 50 will eventually develop cardiovascular
disease, which includes heart attacks and strokes.
Also, people with high cholesterol in their early 40s are more likely to
develop Alzheimer's disease than those with low cholesterol, according to
research presented at the American Academy of Neurology 60th Anniversary
Annual Meeting in Chicago, April 12–19, 2008.
Cereals Less Healthy
Children’s breakfast cereals are still higher in calories, sugar, and salt
than in an equal amount of adult cereals, according to a study by Yale’s
Rudd Center for Food Policy and Obesity. One in five middle school
students and one in three high school students do not eat breakfast. There
are a number of public health and food industry initiatives to encourage
children to eat breakfast, particularly cereal, so the nutritional content
is important. Researchers found that when comparing nutrients per gram,
children’s cereals were higher in calories, sodium, carbohydrate, and sugar,
but significantly lower in fiber and protein. They also found that the majority
of children’s cereals, 66 percent, failed to meet national recommended nutritional
standards for foods sold in schools.
Oral Diabetic Medication
A widely used class of diabetes medications appears to be associated with
an increased risk for fractures, according to an article in Arch Intern Med.
2008;168:820-825. "The insulin-sensitizing thiazolidinediones are
a relatively new and effective class of oral antidiabetic agents that have
gained wide use in clinical conditions characterized by insulin resistance,"
the authors write as background information in the article. Two drugs in
this category, pioglitazone and rosiglitazone, account for 21 percent of
oral diabetes medications prescribed in the United States and 5 percent of
those in Europe. Recent studies have suggested that these therapies may have
unfavorable effects on bone, resulting in slower bone formation and faster
Chemical in Plastic
The federal National Toxicology Program said that experiments on rats found
precancerous tumors, urinary tract problems and early puberty when the animals
were fed or injected with low doses of the plastics chemical bisphenol A.
More than 90 percent of Americans are exposed to trace amounts of bisphenol,
according to the CDC. The chemical leaches out of water bottles, the lining
of cans and other items made with it.
Recently, Edna Parker, the world’s oldest living person, turned 115.
Scientists have found several genetic mutations in centenarians that may
play a role in either slowing the aging process or boosting resistance to
age-related diseases. The secret to a long life is now believed to
be a mix of genetics and environmental factors such as health habits. The
research on about 1,500 centenarians hints at another factor that may protect
people from illnesses such as heart attacks and stroke: they appear not to
dwell on stressful events and seem to manage their stress better than the
rest of us.
|Egg-free Vegan Matzo (Matzah)
INGREDIENTS: 1/4 cup soft (silken) tofu, 4 tbsp olive oil, 1 tsp salt, 1/2
cup water, 1/2 tsp black pepper, 1/8 tsp cumin, 1 1/2 cups flour, 2 tsp Ener-G
Egg Replacer, 4 sheets egg-free flat bread, crumbled fine, vegetable broth
PREPARATION: In a medium bowl, mix tofu and oil together until smooth.
Set aside. Combine remaining ingredients (except vegetable broth) in a mixing
bowl. On low speed, blend in the tofu mixture for 1 minute. Scrape
sides and mix another 3 minutes at medium speed. Let it sit for 5 minutes.
In a saucepan over medium or medium-low heat, place matzah ball mixture in
broth by the tablespoonfuls. Let the broth boil for 35 minutes, covered.
Fettucine Alfredo with Tofutti Cream Cheese
INGREDIENTS: 1 package silken (soft) tofu; 1 tbsp soy margarine; 1/4 cup
Tofutti Sour Supreme vegan sour cream; 2 tbsp Tofutti Better Than Cream Cheese
vegan cream cheese; 1/4 cup vegan Parmesan cheese; 1 tsp garlic powder; salt
and pepper to taste; 1/2 cup soy milk; pasta.
PREPARATION: Place all ingredients (except pasta) into a blender. Blendy
to a creamy sauce, adding more soy milk to achieve desired consistency.
Heat gently until hot, but do not boil. Serve over fettucini pasta.
Vegetable and Hoisin Stir-Fry
INGREDIENTS: 3 tbsp hoisin sauce; 1 tbsp sesame oil+ 2 tbsp; 2 tbsp soy sauce
+ 2 tbsp; 1 tbsp rice vinegar; 2 tbsp sugar or liquid sweetener; 3/4 cup
vegetable broth; 2 cloves garlic, minced; 1 tsp fresh ginger, minced; 1 tbsp
corn starch; approx. 1 cup seitan, chopped into 1 inch pieces; 3-4 green
onions, chopped; 1 red or yellow bell pepper; approx 2 cups broccoli, chopped.
PREPARATION: In a small saucepan, whisk together hoisin sauce, 1 tbsp sesame
oil, 2 tbsp soy sauce, rice vinegar, sugar, vegetable broth, garlic, ginger
and corn starch over medium heat. Allow to simmer until mixture thickens,
about 5-7 minutes, then remove from heat and set aside. In a large
wok or skillet, stir-fry seitan in 2 tbsp sesame oil and 2 tbsp soy sauce
until lightly browned, about 3 minutes. Add onions, pepper and broccoli and
stir-fry another 2-3 minutes. Add sauce mixture to the stir-fry and combine
well, allowing to cook another 2-3 minutes, until broccoli is done cooking.
Serve your Chinese vegetable stir-fry over cooked rice or noodles, if desired.
Tofu and Vegetable Stir-Fry
INGREDIENTS: 3/4 cup soy sauce, 1/2 cup lemon juice, 1 tbsp fresh ginger,
grated or minced, 1 block firm or extra-firm tofu, well pressed and cut into
1 inch cubes, 2 tbsp vegetable or olive oil, 1/2 cauliflower, chopped; 1
bunch broccoli, chopped; 2 carrots, sliced; 1 onion, chopped; 1 bell pepper,
any color, sliced; 1 cup snow peas; 1 cup mushrooms, sliced (any kind); 3
green onions (scallions), sliced; rice, pre-cooked
In a large shallow bowl, whisk together the soy sauce, lemon juice and ginger.
Marinade the tofu in this sauce for at least one hour. In a wok or
a large skillet, cook the cauliflower, broccoli, carrots, onion, bell pepper
and tofu over high heat, stirring frequently. Add the snow peas, mushrooms,
green onions and marinade from the tofu. Allow to cook for just a few more
minutes. Vegetables should be tender but not soft. Add the rice and
cook just until heated through and well mixed. http://vegetarian.about.com/od/stirfries/r/simplestirfry.htm
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|Source: The primary
sources cited above,
New York Times (NYT), Washington Post
(WP), Mercury News, Bayarea.com,
Chicago Tribune, USA Today, Intellihealthnews,
Deccan Chronicle (DC), the
Hindu, Hindustan Times, Times of
India, AP, Reuters, AFP, womenfitness.net, about.com