Farida Gohil, Author at GOQii

November 9, 2017 By Farida Gohil 7 Comments

Sleep Deprivation linked to High-calorie food choices

Photo Credit: iStock

There is more science supporting that getting a good night’s is best for your health.

A new study published in the journal Food Product Design, by Author Colin Chapman, MSc, of Uppsala University says that obesity found in people who were deprived of one night’s sleep purchased more calories and grammes of food in a mock supermarket on the following day.

Sleep deprivation also led to increased blood levels of ghrelin, a hormone that increases hunger, on the following morning; however, there was no correlation between individual ghrelin levels and food purchasing, suggesting that other mechanisms such as impulsive decision making may be more responsible for increased purchasing.

The Uppsala University of Sweden is the oldest university of the Nordic countries and offers courses in Science and Technology, Medicine, Humanity and Social Sciences. Researchers at Uppsala University investigated whether sleep deprivation may impair or alter an individual’s food purchasing choices based on its established tendency to impair higher-level thinking and to increase hunger.

They hypothesised that sleep deprivation’s impact on hunger and decision making would make for the ‘perfect storm’ with regard to shopping and food purchasing-leaving individuals hungrier and less capable of employing self-control and higher-level decision-making processes to avoid making impulsive, calorie-driven purchases.

On the morning after one night of total sleep deprivation, as well as after one night of sleep, the researchers give 14 normal-weight men a fixed budget (approximately $50). The men were instructed to purchase as much as they could out of a possible 40 items, including 20 high-caloric foods and 20 low-caloric foods. The prices of the high-caloric foods were then varied to determine if total sleep deprivation affects the flexibility of food purchasing. Before the task, participants received a standardised breakfast to minimise the effect of Hunger on their purchases.

Sleep-deprived men purchased significantly more calories (+9%) and grammes (+18%) of food than they did after one night of sleep. The researchers also measured blood levels of ghrelin, finding that the hormone’s concentration was higher after total sleep deprivation; however, this increase did not correlate with food purchasing behaviour.

Their finding provides a strong rationale for suggesting that patients with concerns regarding caloric intake and weight gain maintain a healthy, normal sleep schedule.

This study supports a link between sleep loss and Obesity.

Findings from a study published in the journal Nature Communications that found losing sleep can make you more likely to crave junk foods rather than healthy foods. Other studies have linked poor sleeping habits to increased appetites.

Results from the study show that sleep deprivation significantly decreased activity in appetitive evaluation regions within the brain during food desirability choices, combined with increased activity in the amygdala. This change in brain activity is further associated with an increase in the desire for weight gain promoting high-calorie foods following sleep deprivation.

August 3, 2017 By Farida Gohil 1 Comment

Kid’s Salt intake linked to Obesity Risk & 5 ways to Use less Salt

Children who consume a high amount of salt are likely to consume more sugary beverages, putting them at risk of unhealthy weight gain and obesity, Says a new study published online in journal Pediatrics.

Researchers at Deakin University’s Centre for Physical Activity and Nutrition Research analysed data from the 2007 Australian National Children’s Nutrition and Physical Activity Survey, which collected diet and physical activity information from 4,283 children aged 2 to 16 years. The researchers looked at the children’s consumption of dietary salt, fluids and sugar sweetened drinks.

They found 62% reported consuming sugar-sweetened drinks. In this group, children who consumed more salt consumed more fluid and in particular more sugar-sweetened drinks. Children who consumed more than one sugary drink per day were 34% more likely to be overweight or obese. They also found that for every one gram of salt consumed per day, the children drank 46 grams more fluid, with those who reported consuming sugar sweetened drinks, drinking 17 grams more for every one gram of salt.

Previous Deakin research has shown children are eating around 6 grams of salt a day or four times more than is recommended. The researcher said, together with the results of this new study, it is becoming even clear that there is a need to keep a closer eye on how much salt our children eat to help ensure they lead long and healthy lives.

They also concluded that High salt diets not only put children at risk of serious long-term health problems, such as developing high blood pressure later in life which is a major cause of stroke and heart disease, they are likely to be contributing to the rates of overweight and obesity.

So here are 5 ways to Use less Salt

Sodium chloride (salt) is essential to the body. The Sodium in salt helps transmit nerve impulses and contract muscle fibres. Working with potassium, it balances fluid levels in the body. But, you only need a tiny amount of salt to do this, less than one-tenth of a teaspoon. The Average American gets nearly 20 times that much.

The body can generally rid itself of excess sodium. In some people, though, consuming extra sodium makes the body hold onto water. This increases the amount of fluid flowing through blood vessels, which can increase blood pressure.

Most of the salt that we consume comes from prepared and processed foods. The leading culprits include snack foods, sandwich meats, smoked and cured meat, canned juices, Canned and dry soups, pizza and other fast foods, and many condiments, relishes, and sauces-for starters. But enough comes from the salt shaker that it’s worth finding alternatives.

Here are 5 ways to cut back on sodium when cooking or at the table:

Use spices and other flavour enhancers: Add flavour to your favourite dishes with spices, dried and fresh Herbs, roots (such as garlic and Ginger), citrus, vinegar, and wine. From black pepper, cinnamon, and turmeric to fresh Basil, Chili Peppers, and lemon juice, these flavour enhancers create excitement for the palate – and with less sodium.

Go nuts for healthy fats in the kitchen: Using the right healthy fats – from roasted nuts and avocados to Olive, canola, soybean, and other oils – can add a rich flavour to foods, minus the salt.

Sear, sauté, and Roast. Searing and sautéing foods in a pan build flavour: Roasting brings out the natural sweetness of many vegetables and the taste of fish and chicken. If you do steam or microwave food, perk up these dishes with a finishing drizzle of flavourful oil and squeeze of citrus.

Get your whole grains from sources other than bread: Even whole-grain bread, while a healthier choice than white, can contain considerable Sodium. And bread contains salt, not just for flavour but to ensure that the dough rises properly. You can skip that extra salt when you use whole grains outside of baking. Try a Mediterranean-inspired whole-grain salad with chopped vegetables, nuts, and legumes, perhaps a small amount of cheese, herbs and spices, and healthy oils and vinegar or citrus. For breakfast, cook up steel-cut oats, or other intact whole grains with fresh or dried fruit, and you can skip the toast (and the extra sodium).

Know your Seasons, and, even better, your local farmer: Shop for raw ingredients with maximum natural flavour, thereby avoiding the need to add as much (if any) sodium. Shop for peak-of-season produce from farmers’ Markets and your local supermarket.

July 30, 2017 By Farida Gohil 1 Comment

Vegetables can boost enjoyment of meals!

Did you know vegetables can make you look like a hero and a better cook?

According to a new study published in the journal of Public Health Nutrition, smart preparation and presentation of a vegetable entree not only enhances the enjoyment of a meal but also boosts a diner’s perception of the person who prepared it.

Researchers at Cornell University explored the impact that adding a vegetable to the plate has on perceptions of both the meal and the person who prepared it. With the majority of vegetable consumption in the American diet taking place at dinner time but only 23% of those meals being served with a vegetable, the study explored what added psychological motivation to include vegetables in meals might exist.

The study consisted of two phases. Twenty -two laddering interviews were conducted, followed by a national survey of 500 American mothers with two or more children under age 18. The survey asked participants to evaluate meals served either with or without vegetables, as well as the cook who did or did not include a vegetable with the dinner time meal. Participants who were asked to choose from a list of 12 attributes, such as “selfish” or “loving” to describe the meal preparation. No respondent saw both versions of the meal or meal preparer. The survey also asked questions regarding children’s favourite vegetable.

Participants eating meals that included a vegetable gave significantly higher ratings to dishes such as chicken, steak and pasta on a variety of dimensions including “tasty” and “loving”.

Results showed that meals were favoured when a vegetable was included. For example, plain Steak versus Steak with broccoli (score of 7.00 as opposed to 8.08), but also received better descriptions such as “loving” for the same meal (7.00 vs. 7.92).

They also choose much more positive descriptors for the meal preparer that served a vegetable, including a much more frequent selection of “thoughtful”, “attentive” and “capable” accompanied by a decrease in the selections of “neglectful”, “selfish” and boring.

Overall, vegetables “made the meal” not only in terms of enhancing expectations of the main dish but in terms of creating a better perception of the cook as well.

The researchers also uncovered a number of interesting insights concerning children’s favourite vegetables.Most participants easily recalled their children’s favourite vegetable, with over a dozen different vegetables receiving multiple mentions.Vegetable preference also changed with age; broccoli was the overall favourite for older children, while the carrots and corn topping the list for the younger kids.

Go ahead and do not forget to include a variety of veggies in your meal!

June 20, 2017 By Farida Gohil 5 Comments

5 foods that fight high CHOLESTEROL

Image Credit: prevention.com

It’s easy to eat your way to an alarmingly high cholesterol level. The reverse is true too – changing what you eat can lower your cholesterol and improve the armada of fats floating through your bloodstream. Fresh fruits and vegetables, whole grains, and “good fats” are all part of a heart-healthy diet. But, some foods particularly are good at helping bring down cholesterol.

How? Some cholesterol-lowering foods deliver a good dose of soluble fibre, which binds cholesterol and its precursors in the digestive system and drags them out of the body before they get into circulation.Others provide polyunsaturated fats, which directly lower LDL. And, those with plant sterols and stanols keep the body from absorbing cholesterol. Here are a 5 of those foods:

OATS: An easy way to start lowering cholesterol is to choose oatmeal or a cold oat-based cereal like cheerios for breakfast. It gives you 1 to 2 grammes of soluble fibre. Add a banana or some strawberries for another half -gramme.
BEANS: Beans are especially rich in soluble fibre and take a while to digest, meaning you feel full for longer hours after a meal. That’s one reason beans are useful food for folks trying to lose weight. With so many choices from navy and kidney beans to lentils, garbanzos, black-eyed peas, and beyond, there are also many ways to prepare them. Beans a very versatile food.
NUTS: A bushel of studies shows that eating almonds, walnuts, peanuts, and other nuts are good for the heart. Eating 2 ounces of nuts a day can slightly lower LDL, on the order of 5%. Nuts have additional nutrients that protect the heart in other ways.

If you are allergic to any kind of nuts like peanuts, Walnuts or cashew nuts; you can go for pistachios or just almonds or if nothing works then you can just quit this food group and try to include the other four foods.

Foods fortified with sterols and stanols: Sterols and stanols extracted from plants gum up the body’s ability to absorb cholesterol from food. Companies and adding them to foods ranging from margarine and granola bars to orange juice and chocolate. They are also available as supplements.Getting 2 grammes of plant sterols or stanols a day can lower LDL cholesterol by about 10%.
FATTY FISH: Eating fish two or three times a week can lower LDL in two ways: by replacing meat, which has LDL -boosting saturated fats, and by delivering LDL -lowering Omega- 3 fats. Omega -3 s reduce triglycerides in the bloodstream and also protect the heart by helping prevent the onset of abnormal heart rhythms.

BUT STAY AWAY FROM…

As you consider eating more of the foods that can help lower down cholesterol, keep in mind that avoiding certain foods can improve your results. To keep cholesterol levels where you want them to be, limit intake of:

SATURATED FATS: The saturated fats found in red meat, milk and other Dairy Foods, and coconut and palm oil directly boost LDL. So one way to lower your LDL is to cut back on saturated fat. Try substituting extra- lean ground beef for regular; Low-fat or skim milk for whole milk; olive oil or a vegetable oil margarine for butter; baked fish or chicken for fried.

TRANS FAT: Trans fats are a by-product of the chemical reaction that turns liquid vegetable oil into solid margarine or shortening and that prevents liquid vegetable oils from turning rancid. Trans fats boost LDL as much as saturated fats do.They also lower protective HDL and increase the tendency for blood clots to form inside blood vessels. Although Trans fats were once ubiquitous in prepared foods, many companies now use trans- free alternatives. Summer restaurants and fast-food chains have yet to make the switch.