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Nutrition in Children...
Good nutrition is important for good health, protecting against many diseases later in life. However, one important nutrient many kids and teens do not get enough of is calcium, found mainly in milk and dairy products and in dark green, leafy vegetables and foods with added calcium.
Calcium is a nutrient that helps to make bones and teeth strong and healthy. It is used in building bone mass and also helps to reduce the risk of bone fracture due to osteoporosis, a condition where bones become fragile and can break easily.
Our bodies continually remove and replace small amounts of calcium from our bones. If your body removes more calcium than it replaces, your bones will become weaker and have a greater chance of breaking. But by getting the recommended amount of calcium, you can help your bones stay strong... [continued]
Are Vitamins Necessary?...
Vitamins, minerals and 'essential' elements are substances we need in small amounts for normal metabolism, function and health. These substances are called micronutrients. Our body cannot produce many of them, so we must get them from the foods we eat and from supplements. We need them for normal body functions, mental alertness, resistance to infection, digestive processes, for the metabolism of carbohydrates, proteins and fat, etc.
Although they do not provide energy, they participate in metabolic functions that do; vitamins also help produce blood cells, genetic material, hormones and chemicals in our nervous system.
What Type and How many vitamins do we need?...There are fourteen vitamins we need, which are grouped as 'water soluble' and 'fat soluble', depending on their chemical characteristics. The water-soluble group has vitamin C, choline, biotin and the seven B vitamins: thiamin [B1], riboflavin [B2], niacin [B3], pantothenic acid [B5], pyridoxine [B6], folic acid [B9] and cyanocobalamin [B12].
The fat-soluble vitamins are A, D, E and K. They are stored in our body's fat. Vitamins A and D can accumulate in our body and reach toxic levels.
We also need minerals to enjoy good health; they include calcium, phosphorus, magnesium, sodium, potassium and chloride. Calcium, phosphorus and magnesium are important in the development and health of our bones and teeth. Sodium, potassium and chloride, also known as 'electrolytes', are important in regulating the water and chemical balance in our body. Chromium, copper, fluoride, iodine, iron, manganese, molybdenum, selenium and zinc, 'essential elements' are necessary for normal growth and good health... [continued]
How much water should we drink every day?...
How much water we need depends on many factors, including our health status, how active we are and where we live. Although there is no single answer for this question, there are a few guidelines that will help us estimate how much water we should drink every day.
Water is essential to your health; it makes up approximately sixty percent of our body weight. Insufficient intake of water may lead to dehydration, a condition that occurs when we do not have enough water in our body to carry on normal functions.
Even mild dehydration, as little as a one to two percent loss of our body weight, decreases our energy and make us feel tired and sluggish. Dehydration is a particular health risk for the very young and the very old.
The signs and symptoms of dehydration are thirst, dry mouth, fatigue, headaches, dizziness, diminished or absent urination and weakness.
How much water do we need to drink? We lose water every minute of our life through sweating, breathing, urinating and with bowel movements. For our body to function properly, we must replace the water we lose by consuming beverages and foods that contain water... [continued]
Eating Non-pasteurized Cheese...
In many Central, South American, Western European and Mediterranean countries, milk and its products are often distributed and sold without being pasteurized. This is a very risky habit, because it may cause severe illnesses, and even death, to those whose immune system has been weakened or who have not been exposed to the germs in those products: E. Coli, Salmonella, Brucella and many others.
Unfortunately, many tourists become sick when they consume dairy products bought at roadside stands or from street vendors, believing that what they eat or drink is 'natural' and 'healthier' than what is found at grocery stores back home...
We have to keep in mind that dairy products [milk, cheese and yogurt] are used to make yogurt-based drinks, ice creams, certain types of soft and 'cotton' candy, fruit shakes, some desserts and cocktails, etc.
What kinds of germs are found in non-pasteurized dairy products?... Probably too many to count. However, among the most common are E. Coli, Salmonella and Brucella. The first two bacteria are fairly well known in the US due to the occasional cases of beef contamination at fast food outlets.
The third one, Brucella, is not well known because it affects fewer people. However, the disease it causes is not often diagnosed, since its symptoms may mimic Lyme disease, because of fever, fatigue, joint soreness and pain. Probably the most serious complication with brucellosis is the inflammation of the tissues lining the heart chambers [endocardium]; this may affect the heart's function. Other complications are hepatitis and damage to nervous tissues.
Brucellosis is an infectious disease caused by a bacterium, Brucella, that may be present in cows, deer, pigs, sheep, goats, dogs, and many other animals. We could be infected when coming in contact with contaminated bodily fluids from these animals; hunters are at higher risk, particularly when handling animal organs.
Dogs can easily acquire brucellosis and could be infectious for several weeks, they must be kept away from patients who suffer from cancer or HIV, as well as from those who have undergone organ or tissue transplantation.
It is possible that brucellosis could be spread between humans by sexual contact, breast feeding, open wounds, tissue transplantation and, although extremely rare, inhalation.
Although brucellosis could clinically mimic several other diseases, it is diagnosed by blood and bone marrow tests. Its treatment with antibiotics could be difficult and last for several months. Unfortunately, a human vaccine is not available at this time.
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Is It Safe to Eat Fish During Pregnancy?...
It is not entirely safe to eat fish, or seafood, during the first months of pregnancy, because of their contamination with heavy metals and other dangerous toxins. These pollutants have the potential to cause damage to nervous tissues, including the brain, during their developmental period. The results of several studies done in the past five years in Europe, the Far East and the US are conflicting at this time.
There is scientific evidence that eating ocean fish is healthier and less risky than eating fish from rivers or even farm-raised, particularly during pregnancy. There are several reasons: ocean fish, although generally more expensive and species sometimes difficult to find at certain times of the year, is leaner, have more 'omega' oils. Also, they are less likely to have toxic chemicals or antibiotics, as opposed to farm-raised species. Some ocean species such as swordfish and shark may be contaminated with mercury, particularly if caught close to land.
According to recent studies conducted at the University of Rochester, ocean fish, even when they have low levels of mercury, pose no significant risks for either children or for pregnant women. These studies, done in the Indian Ocean islands of Seychelles, where fish is the main component of the diet, show that its inhabitants may have an amount of mercury in their bodies close to ten times the amount found in the US population. There is the possibility that other components of their diets may have a protective effect against pollutants. The islanders eat over ten fish-based meals every week; although their catch may have up to seven times as much mercury than the amount allowed by law in the US.
Follow up studies in children from birth until age five have shown no signs of mental impairment or behavioral and learning capabilities due to mercury. In some cases, improved performance may indicate the benefits of eating fish... from the ocean. These observations are not valid at present for fish caught in rivers and lakes in the US, where the contamination with mercury and other toxic elements could be quite high.
So, can we eat all the fish we want?... Unfortunately, the answer is no, because other studies do indicate serious consequences from eating mercury-contaminated ocean fish species, such as whales. Industrial contamination is a significant problem all over the world, not only because of mercury but also some of its derivatives and other heavy metals.
At this time, the sensible approach for pregnant women, particularly in the first trimester, is to stay away from fish, either fresh or canned. The same would apply to toddlers, since as consumers, we would rarely be certain as to the actual origin of the fish we eat...
Do We Need Color Additives in Food?...
They are in shampoos, toothpaste, deodorant, contact lenses, lipstick, eyeliner, mascara, juice, cereal, pastry, coffee creamer, vitamins, and many, many other products we use daily...
Two categories make up the FDA's list of permitted colors: those the agency certifies by batch [derived primarily from petroleum and coal sources] and the ones exempt from batch certification, those obtained largely from plant, animal, or mineral sources: fruit juice, carmine, and titanium dioxide, for example.
Colors found to be potentially hazardous have been purged from the list of permissible additives. What remains is a wide color spectrum approved for use in foods, over-the-counter and prescription drugs, cosmetics and in medical devices such as surgical sutures and contact lenses.
Seeing yellow: It is FD&C Yellow No. 5, listed as tartrazine on medicine labels, a color found widely in beverages, desserts, processed vegetables, drugs, makeup, and many other products. The FDA certifies more than 2 million pounds of it yearly.
In 1986, an FDA advisory committee concluded that Yellow No. 5 may cause itching or hives in a small number of individuals. This kind of skin reaction usually is not a serious one and is considered 'hypersensitive' in nature.
Nonetheless, since 1980, for drugs, and 1981, for foods, the FDA has required all products containing Yellow No. 5 to list the color on their labels so consumers sensitive to the dye can avoid it. As of May 8, 1993, labels must list all certified colors as part of the requirements of the Nutrition Labeling and Education Act of 1990.
The FDA requires domestic and foreign certifiable color manufacturers to submit samples taken from every batch of color produced. The agency has listed each certifiable color based on a specific chemical formula shown to produce no harmful effects in laboratory animals.
Each color has chemical specifications that place restrictions on the levels of impurities allowed in the additive. In some cases, these limitations are designed to ensure that the color contains no cancer-causing substances. Using chromatography and other sophisticated analytical techniques, FDA scientists probe sample compositions to confirm that each batch is within these limitations.
With certifiable colors, a shift in composition can mean rejection of an entire batch. The FDA regularly inspects color manufacturers and end users such as candy makers. The federal agency is especially vigilant in monitoring products from foreign countries, which may contain color additives that are illegal domestically. Occasionally, entire shipments that contain prohibited colors are seized... [continued]
Red Meat, Dairy and Human Tissues...
According to a study from the University of California, San Diego School of Medicine, molecules from animals are absorbed into human tissues as a result of eating red meat and milk products. These foreign substances may generate immune responses that could potentially lead to inflammation in human tissues.
Previous studies have linked ingestion of red meat to cancer and heart disease, and possibly to some disorders involving inflammation. Most studies have focused on the role of red meat saturated fats and on products that arise from cooking. This study is the first to investigate human dietary absorption of a cell-surface molecular sugar called N-glycolylneuraminic acid [Neu5Gc], which is found in animals.
Not produced in humans, Neu5Gc occurs naturally in lamb, pork and beef; levels are very low or undetectable in fruits, vegetables, eggs, poultry and fish [except salmon].
Laboratory studies have proved that people who ingest this molecule, absorb some of it into their tissues. In addition, many humans generate an immune response against it, which the body sees as a foreign invader.
It is not likely that the ingestion of Neu5Gc alone would be primarily responsible for any specific disease; gradual Neu5Gc incorporation into the cells of the body over a lifetime, with subsequent binding of the circulating antibodies against it, the immune response, could contribute to the inflammatory processes involved in various diseases. These findings may be important in organ transplantation, because of the increasing use of animal organs, particularly from pigs, an animal in which this foreign molecule happens to be very common. Recipients' immune systems might recognize it and precipitate an early rejection.
Some studies have shown that this molecule may be found in some human cancers, as well as in some healthy tissues such as blood vessels and mucous membranes... Which, in reality, should not be surprising since we ingest it with almost every meal we eat. Because of its ubiquity in food, most of us have antibodies that react with it, potentially causing inflammatory immune responses.
Limited studies have shown that after ingestion of purified Neu5Gc, it can be found in many human tissues, but most of it is eliminated in about eight days. At this time, it is not clear that this substance is harmful or that it is a factor in the development of any disease. We do know that it is incorporated in very small amounts to the surface of many cells in different organs.
It is a reasonable assumption that all of us are exposed to Neu5Gc, and many other molecules, because it is found in foods that we consume every day. The lowest concentration has been found in chicken and turkey, and the highest in beef and beef fat. Fish and dairy products also have it...
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