| Weight Loss
Weight Loss Reduces
Losing weight could reduce men's risk of developing prostate cancer. A study
published in the journal Cancer Epidemiology, Biomarkers & Prevention
found that men who lost more than 11 pounds over a 10-year period had a lower
risk for an aggressive form of prostate cancer compared to men whose weight
stayed the same. While the link between obesity and prostate cancer risk
was already shown in earlier studies, this study suggests for the first time
that recent weight loss can affect prostate cancer risk.
Children who are still using a bottle by the age of 3 are more likely to
be overweight, setting the stage for obesity and related health problems
in the future. A study published in the American Journal of Public Health
looked at data on more than 2,000 3-year-olds in low income-families in 20
U.S. cities. They found that 32% of white and black 3-year-olds were overweight
or obese, while 44% of poor Hispanic preschoolers were. There was a link
between obesity and whether a child was taking a bottle to bed at age 3,
and 14% of Hispanics did this, compared to 6% of white kids and 4% of blacks.
Having an obese mother was also a major risk factor for childhood obesity.
The researchers also said cultural differences, such as a belief that a chubby
baby is healthier, could play a role.
Excess calories intake, be they fat or otherwise, are associated with cancer
risk. The first experiment ever to show that low-fat diets could help prevent
a return of breast cancer now reveals, with longer follow-up, that the benefit
was almost exclusively to women whose tumor growth was not driven by hormones.
The new results suggest that these women might be able to cut their risk
of dying by up to 66 percent with such diets. The study appears in the Journal
of the National Cancer Institute.
Many companies are starting to sound like moms: They're pushing employees
to eat their vegetables and go outside and play. And they're not being gentle
about it. Besides cost cutting, another factor behind the programs is the
amount of time employees spend at work. If workers don't have access to fruits
and vegetables on the job, they will need to consume between one and two
servings every waking hour after work to meet the goal of eating 5 to 9 servings
a day, according to the California Department of Human Services.
In the United Kingdom, well over half the population is overweight and more
than one in five adults is obese, write Naveed Sattar and colleagues. Obese
people are at high risk of multiple health problems, while the cost of obesity
to a country's health service is currently estimated at up to 9%, and the
overall social cost of the condition is seen as a major hindrance to economic
Government and Society Should be Involved
If nothing is done, the rising prevalence of obesity could bankrupt the health
system, warn doctors in BMJ. People clearly have some responsibility for
their health, but society and government also have a responsibility to make
the preferred, easy choices healthier ones. It is increasingly apparent that
most individuals are unable to make enough “proactive” changes to prevent
excess weight gain but are simply “reactive” to their environment. say the
What is provided is what is eaten so what is provided has to change, they
add. Thus education alone will fail to halt this obesity epidemic, and environmental
changes (physical, food, and fiscal policy) are urgently needed. The authors
believe that prevention is the only economic long-term solution to the problem
and recommend that:
- The food industry needs to take more responsibility for preventing
obesity. And governments, as custodians of public health, should create the
conditions for this to happen
-The advertising of energy dense foods needs to be substantially curtailed
-The basic principles of energy balance should be taught in primary schools,
and education should be provided at all levels to change attitudes and behaviour
towards diet and physical activity
-Obesity should be made a core part of all medical training
-Public health consequences should be considered for all decisions made in
Medical practice must adapt to the current epidemic of obesity and nutrition
related diseases, while society must also accept that many people now need
drugs (and in some cases, surgery) to cut risks of and disability from obesity,
and to limit its progression, they write. As the prevalence and costs of
obesity escalate, the economic argument for giving high priority to obesity
and weight management through a dedicated coordinating agency will ultimately
The only question is, will action be taken before it’s too late?
Have Low Risk of Cancer
Researchers studying a group of vegetarians who'd maintained a diet with
no animal protein and calories found that they had lower blood levels of
several hormones and other substances that have been tied to certain cancers.
A comparison group of distance runners also had lower levels of most of these
substances compared with sedentary adults who followed a typical American
diet, that is, relatively high in protein from meat and dairy. However,
the vegetarian group also had a potential advantage over the runners: lower
levels of insulin-like growth factor 1 (IGF-1), a body protein that helps
cells grow and multiply. High IGF-1 levels in the blood have been linked
to breast, prostate and colon cancers- says a report in the American Journal
of Clinical Nutrition.
High Density Lipoproteins
Men have a higher risk of coronary artery disease than women, and they develop
angina and heart attacks about 10 years earlier than their female counterparts.
One reason for the gender gap is HDL, the "good" cholesterol: Women have
higher levels of this protective form of cholesterol. For decades, scientists
have known that high levels of HDL cholesterol protects you from cardiovascular
A study published in the Journal of the American Medical Association found
that "brain training" sessions can keep older people's minds fit and improve
their ability to do everyday activities.
From Diana Rattray, Your Guide to Southern U.S. Cuisine.
INGREDIENTS: 1 3/4 cups flour (stir before sifting), 1/2 cup cornstarch,
1/4 teaspoon salt, 1 1/2 teaspoons ground cinnamon, 8 ounces (1 cup) unsalted
butter, at room temperature, 1/2 cup dark brown sugar, packed, 1 1/2 teaspoons
PREPARATION:Measure the flour, cornstarch, salt, and cinnamon into a bowl.
In another bowl, beat butter with sugar and vanilla extract until smooth.
With a wooden spoon, stir the flour mixture into the creamed mixture just
until blended. Shape the dough into a disk shape and wrap in plastic wrap.
Chill for 1 hour. Line baking sheet with parchment paper or a silicone baking
sheet. On a lightly floured surface, roll out the chilled dough to a thickness
of about 1/4-inch. Cut into rounds, squares, or other shapes. Arrange the
cut-outs on prepared baking sheets, sprinkle with cinnamon sugar, and refrigerate
for about 10 minutes. Heat oven to 350°. Bake the cookies for 8 to 10
minutes, or until cookies are set and lightly browned. Transfer the cookies
to a rack to cool completely.
Vegan Fudge Recipe
From Jolinda Hackett, Your Guide to Vegetarian Cuisine.
INGREDIENTS: 6 tablespoons margarine, 3 1/2 cups powdered (confectioners)
sugar, 1/2 cup cocoa, 1 tsp vanilla extract, 1/4 cup soymilk, 1 cup chopped
PREPARATION: Lightly grease a 5x9 inch loaf pan using a little of the margarine.
Place the remaining margarine, sugar, cocoa, vanilla and soy milk in a heatproof
mixing bowl or the upper part of a double broiler. Place the bowl or broiler
over simmering water and stir until smooth. Add the nuts if desired.
Pour the mixture quickly into the prepared pan. Chill thoroughly and cut
From Jolinda Hackett, Your Guide to Vegetarian Cuisine.
Jambalaya is a spicy southern rice dish with tomatoes and veggies. This recipe
is Creole style, which means that the rice is simmered in tomato paste, rather
than just water. Although this recipe calls for zuchinni and okra, the veggies
that you use are really up to you. Eggplant, mushrooms or yellow squash would
also work great. This recipe cooks up a generous amount, so plan on having
INGREDIENTS: 1 onion, chopped; 3 cloves garlic, minced; 2 ribs celery, chopped;
1 green bell pepper, chopped; 1 1/2 cups uncooked rice; 1 6 oz can tomato
paste; 5 cups vegetable broth; 2 zuchinnis, sliced; 1 1/2 cups okra, fresh
1 can diced tomatoes OR 4 large tomatoes, diced; 1 cup mock meat, such as
Gimme Lean or Morningstar Farms Crumbles (optional); 1 tsp oregano; 1/2 tsp
paprika; 1/2 tsp cayenne (or to taste); 1/2 tsp black pepper; 1 tsp dried
parsley; 1/2 tsp seasoned salt.
PREPARATION: In a large bowl, mix tomato paste with broth until smooth and
set aside. In a large pot, sautee onion, garlic, celery and green pepper
until slightly soft, about 5 minutes. Add uncooked rice and allow rice to
toast for one minute, stirring. Add tomato and broth mixture. Reduce heat,
cover and simmer for about 10 minutes, stirring occasionally. In a separate
skillet, sautee the okra, zuchinni and mock meat until just barely cooked,
about 3-5 minutes. After the rice has cooked about 10 minutes, add the sauteed
mock meat and veggies, spices and diced tomatoes, stirring well. Cover, and
allow to simmer 10-15 more minutes, stirring occasionally, until veggies
are fullly cooked and rice is soft. Serve with hot sauce if desired, and
This material contains
only general descriptions and is not a solicitation to sell
any insurance product or security, nor is it intended as any financial,
tax, medical or health care advice. For information about specific
needs or situations, contact your financial agent or physician.
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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