Hello. My name is Charles Stuart Platkin, I’m the founder of DietDetective.com, I  have a syndicated column that’s in more than 165 daily papers, I’ve also written 5 books on health and behavior. As far as academic background: I received my undergraduate degree from Cornell University, a Juris Doctorate from Fordham University, and a Masters in Public Health from Florida International University. I’m also a certified personal trainer and I’m currently completing my Ph.D. in Public Health. Ok. A few points, just so we’re clear. This blog will NOT be investigative stories, or well written, heavily edited articles. It will be from my mind, to keyboard, to computer. There WILL be typos, grammatical errors, and run on sentences. But that’s fine, because you’ll get the point.
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by Charles Stuart Platkin
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Wednesday, 16 May 2007 |
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 As always keep in mind this is only one study. Although many of us suspect that cooking does do something to our foods. According to a recent science release: Researchers at the University of Warwick have found that the standard British cooking habit of boiling vegetables severely damages the anticancer properties of many Brassica vegetables (examples: broccoli, Brussel sprouts, cauliflower and green cabbage.)
Past studies have shown that consumption of these type of vegetables decreases the risk of cancer. This is because of the high concentration of substances known as glucosinolates which are metabolized to cancer preventive substances known as isothiocyanates. However before this research it was not known how the glucosinolates and isothiocyanates were influenced by storage and cooking of Brassica vegetables. |
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by Charles Stuart Platkin
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Tuesday, 15 May 2007 |
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 Just in time for 2007 summer BBQ season. Wonder Made With Whole Grain White Hamburger and Hot Dog Buns are the newest additions to Wonder's growing menu of whole grain bun and sliced bread options, but who want the benefits of whole grain Good source of whole grains per serving - 8 grams. And it's a good source of Calcium, Folic Acid and Vitamin D.
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by Charles Stuart Platkin
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Monday, 14 May 2007 |
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Hmmm. Wonder if this is a health food restaurant. I saw this  in the 30s in New York City the other day. |
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by Charles Stuart Platkin
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Thursday, 10 May 2007 |
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 A diet high in whole grain foods is associated with a significantly lower risk of developing cardiovascular disease, including heart disease and stroke, according to an analysis conducted by researchers at Wake Forest University School of Medicine. [Read more about Whole Grains here ]
"Consuming an average of 2.5 servings of whole grains each day is associated with a 21 percent lower risk of cardiovascular disease compared to consuming only 0.2 servings," said Philip Mellen, M.D., lead author and an assistant professor of internal medicine. "These findings suggest that we should redouble our efforts to encourage patients to include more of these foods in their diets."
These results were published on line in Nutrition, Metabolism & Cardiovascular Diseases.
The findings are based on an analysis of seven studies involving more than 285,000 people. By combining the data from these seven studies, researchers were able to detect effects that may not have shown up in each individual study. The studies were conducted between 1966 and April 2006. |
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by Charles Stuart Platkin
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Thursday, 10 May 2007 |
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More interesting research about omega-3s. [ Read the everything guide to omega-3s here. ] A research team led by Carole Thivierge, from Universite Laval's Institute of Nutraceutics and Functional Foods, shows that omega-3 fatty acids from fish oil have a positive effect on the metabolism of muscle proteins. This finding, published in a recent edition of the Journal of Physiology, could have significant implications in the fields of animal farming as well as human health.
In mammals, the ability to use nutrients from food and convert them into muscle proteins decreases with age. Though the exact cause of this phenomenon is still unclear, insulin resistance of aging muscle cells has been suggested as a possible answer.
Since omega-3 fatty acids are known to improve glucose metabolism in people and animals showing insulin resistance, the researchers decided to test whether omega-3's could also influence protein metabolism. |
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