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Showing posts from July, 2011

Plant based diet study debunks eating for your blood type for weight loss, health

You may have read that it's important to eat certain foods based on your blood type. Depending on whether your blood type is O, A, B or AB, proponents of the blood type diet say there are foods to eat and foods to avoid for optimal health and a longer life.  Can eating certain foods based on blood type really help you live longer? The blood type diet was first introduced in 1996 by a naturopathic physician, Peter D'Adamo who alleges that even the spices you put on your food could contribute to better health and should be individualized for your specific blood type.  The theory is that certain foods and even the type of exercise you do should be individualized.  For instance, if you have type O blood you should eat plenty of meat and fish protein, vegetables and fruits but stay away from legumes - at least so the dietary guidelines say.  Recommendations for weight loss include avoiding dairy, corn and wheat and filling up on red meat, broccoli, spinach and olive oil.  Type A ind

Second-hand smoke implicated for adolescent hearing loss

Image credit: Morguefile Secondhand smoke linked to teen hearing loss Secondhand (SHS) smoke has received a significant amount of attention for harming health. Now a study shows adolescents exposed to SHS are at increased risk for hearing loss, in addition to other health issues that include respiratory ailments, behavior problems and low birth weight.  The finding, published in   the July issue of  Archives of Otolaryngology–Head and Neck Surgery , one of the JAMA/Archives journals, cites statistics that 60 percent of children are exposed to secondhand smoke in the United States. How second hand smoke leads to hearing loss in youth The link is seen from recurrent ear infections, or otitis media. The chance of ear damage and sensorineural hearing loss (SNHL) increased with higher levels of exposure to secondhand smoke in adolescents studied. The authors says hearing loss may occur from "suppression or modulation of the immune system" or from "i

Stored blood for transfusion becomes less safe with aging, finds new study

Image Credit: Bing.com Stored blood can cause complications, finds new study New research shows current methods of storing blood may be unsafe. Findings from scientists at  Wake Forest University and the University of Pittsburgh School of Medicine found some complications associated with blood transfusion comes from the breakdown of red blood cells that happens during storage. The finding means it may be necessary to find new ways to preserve blood for transfusion. According to background information from the study, someone in the United States needs a blood transfusion every two seconds. The finding, published in the journal    Circulation, found nitric oxide (NO) interacts with stored red blood cells, breaking down blood flow. For transfusion recipients, vital tissues can be damaged from blood stored for long periods of time. Higher rates of infection risk, kidney, lung or multi-organ failure and death have been observed among patients given transfusions from blood store

Study: Bigger forks stop diners from ‘pigging out’

Image credit: Morguefile.com When it comes to the battle of the bulge, new research shows simply using a bigger fork stopped restaurant diners from 'pigging out'. Using a bigger fork helped diners eat less in an experiment. According a July 14. 2011 news release, putting a bigger bite of food on your fork leads to less eating from important visual cues that otherwise seemed to be overlooked by food consumers. The finding, which appears in the Journal of Consumer Research , is an interesting note for women who may not find a big fork so delicate. But for weight loss, a bigger fork gives visual cues that could help with setting goals . The study authors, from University of Utah, Salt Lake City, write: "The fork size provided the diners with a means to observe their goal progress. The physiological feedback of feeling full or the satiation signal comes with a time lag. In its absence diners focus on the visual cue of whether they are making any dent on