A new study has concluded that when we eat our supper is an important factor in reducing risk of certain cancers. The researchers monitored people’s eating times and noticed that prostate and breast cancer risk was connected to later dinners. Your final meal of the day should ideally be before 9pm and two hours before you go to sleep. What’s really neat about this research is that doctors may start considering cancer treatment via diet in addition to modern therapies.
“Our study concludes that adherence to diurnal eating patterns is associated with a lower risk of cancer,” explained ISGlobal researcher Manolis Kogevinas, lead author of the study. The findings “highlight the importance of assessing circadian rhythms in studies on diet and cancer”, he added.
If the findings are confirmed, Kogevinas noted, “they will have implications for cancer prevention recommendations, which currently do not take meal timing into account”. He added: “The impact could be especially important in cultures such as those of southern Europe, where people have supper late.”
Eat more yogurt to help reduce inflammation inside your body. Yummy yogurt is also good for your tummy. Some recent research has concluded that yogurt can help reduce inflammation while also helping those with obesity. Be careful though and check the sugar content of popular yogurt brands since the sugar content can eliminate the other health gains.
If yogurt isn’t your thing you can ingest the following bacteria strains Streptococcus thermophilus, Lactobacillus bulgaricus, and Lactobacillus acidophilus.
But now, a pair of new studies suggest there might be something about yogurt after all. In the female subjects, at least, it appears to help with markers of inflammation—and that, in turn, can keep other types of diseases at bay.
Inflammation, the body’s immune response to invaders, can be a good thing—it’s how our wounds heal, for example. But a steady, low-level simmer of inflammation in the body is associated with diseases like asthma and arthritis, as well as obesity, metabolic syndrome, and heart disease.
“People who are obese have chronic inflammation, which is why there are diseases associated with obesity, like cardiac disease,” says Caroline Childs, a lecturer in nutrition at the University of Southampton. “So if you can reduce the inflammation, you might have less associated diseases.”
Trans fats are really bad for you and governments around the world are starting to ban them. Canada just announced that they too will be banning trans fats alongside the United States next year. The ban is expected to improve the health of the nation, the Heart & Stroke foundation claims that 12,000 heart attacks will be prevented in the next 20 years thanks to the ban.
Eat well everyone!
The oils are the main source of trans fats in foods that raise levels of low-density lipoprotein (LDL), or “bad” cholesterol and lower “good” cholesterol, which can take a toll on our heart health.
It will apply to all foods sold in the country, including imported products and foods prepared and served in restaurants and food service establishments.
Heart & Stroke said it will reduce the number of heart attacks in Canada and save lives.
Heart & Stroke co-chaired a task force with Health Canada in 2006 that first recommended the ban.
If Americans started eating beans in place of beef the country would be able to meet its greenhouse gas (GHG) reduction goals by 2020. The report, title, “Substituting beans for beef as a contribution towards U.S. climate change targets,” builds off of previous work. The new report that makes this conclusion is similar to the conclusions from other papers; however, this report directly connects an easy dietary change to being able to avert catastrophic climate change. Previously we’ve seen how easy and beneficial it is to be vegetarian, but this diet change doesn’t require a complete shift to vegetarianism. Just reduce the consumption of flesh from dead animals.
It’s simple: the easiest thing you can do today to help the people of tomorrow is to eat less meat.
“The nation could achieve more than half of its GHG reduction goals without imposing any new standards on automobiles or manufacturing,” Sabate said.
The study, which was conducted while Harwatt was an environmental nutrition research fellow at Loma Linda University, also found that beef production is an inefficient use of agricultural land. Substituting beans for beef would free up 42 percent of U.S. cropland currently under cultivation — a total of 1.65 million square kilometers or more than 400 million square acres, which is approximately 1.6 times the size of the state of California.
Harwatt applauds the fact that more than a third of American consumers are currently purchasing meat analogs: plant-based products that resemble animal foods in taste and texture. She says the trend suggests that animal-sourced meat is no longer a necessity.
Cities have a problem with food: they waste a lot of it. The current food distribution setup encourages bulk deliveries via trucks which means that when that large amount of food goes bad – a lot of it does all at the same time. Governments have looked into this problem and are addressing it at the city level by finding novel ways to use the nearly-expired food. Some places are using food that can’t be sold in grocery stores for charity while others use it for entirely other reasons. It’s great to see food waste decrease a little more each year!
And giving food to hungry people—surprise surprise—makes society a lot better. One of the best examples is in the English former industrial town of Leeds, where food that would be thrown away from supermarkets goes to a big state school in a poor neighborhood. The school gets enough to feed all 600 pupils a nutritious breakfast and lunch for no extra cost to itself or to parents. Because the pupils aren’t hungry or coming down off sugar rushes, there’s less truancy, they behave better, and their exam scores have gone up.
But food banks and charities also end up with leftovers, so there’s been an explosion in organizations, like Les Confitures de Dominique in Bordeaux, that turn unwanted fruit and veg into jams, smoothies, chutneys, and soups. In fact, there’s a whole new industry of turning food waste into other food, like Toast Ale in London, which takes the unwanted bread ends that can’t be used for prepackaged sandwiches and turns them into beer.
Thanks to Delaney!