Jonah Hill shocked the world when he showed up 40 lbs lighter while promoting the movie 21 Jump Street, but boy, times have changed. 

VIDEO: Channing Tatum Explains Why He Mounted Jonah Hill

The Oscar nominated Moneyball actor has once again found the weight he lost to film a movie. A plumper Jonah was spotted walking through downtown New York City a lot heavier than the Jonah we saw during awards season. It’s safe to say Jonah gained a bit of his weight back.

STORY Jonah Hill Admits He’s Getting A Little Bigger

Last month Jonah talked about his struggle with his weight and blamed it all on beer.

"I tried to be healthier. I still drink beer – that’s my Achilles’ heel I think. I went to a nutritionist and I said, ‘I’ll lose weight, I’ll eat healthier and whatever, but figure out how I can drink beer.

Honestly, I’m not perfect, but I’m trying to be a little healthier, that’s it." 

He joked around with his struggle: 

"It’s so annoying because if I don’t drink beer I get really thin, and then when I drink beer I get a little bigger. You should try beer, it’s really good."

Either way, we’ll ride with whichever Jonah we get. Slim Jonah or big Jonah, we love him either way. 

When University of Illinois researchers surveyed over 3,500 college applicants, more than a third couldn’t report their weight accurately, and overweight and obese men were more likely to underestimate their weight than women.

"This misperception is important because the first step in dealing with a weight problem is knowing that you have one," said Margarita Teran-Garcia, a U of I professor of food science and human nutrition.

The study is part of the Up Amigos project, a collaboration between scientists at the U of I and the Universidad Autónoma de San Luis Potos in Mexico. In physical exams, the height, weight, and body mass index (BMI) of 3,622 18- to 20-year-old applicants to the Mexican university were recorded; the aspiring students also completed surveys in which they reported their weight status.

Among the college-aged men, 33.6 percent were overweight or obese, but only 16.9 percent described themselves as being in those categories. For women, the gap between perception and reality was smaller; 27.8 percent of women were actually overweight or obese, but only 21.2 percent believed that they were.

"Heavier applicants were less likely to report their weight correctly," said Flavia Cristina Drumond Andrade, a researcher involved in the study.

Identifying weight problems at the beginning of adult life has important health consequences, Teran-Garcia said. "If these young people follow the wrong trajectory, continuing to accumulate weight, they are likely to develop heart disease and diabetes. It’s much better if they deal straightforwardly with the fact that they’re gaining weight while they’re young."

Why are the researchers focusing on Latino body image and behaviors? According to Teran-Garcia, Mexico has the highest rates of obesity and diabetes in the world, and Latinos, the fastest-growing immigrant population in the United States, bring their weight problems, cultural behaviors, and perceptions with them.

"It’s important to understand these cultural differences and be able to see things from the Latino perspective so we can create successful interventions," she said.

Andrade said that 18- to 20-year-olds are at the perfect age for intervention and education. "In Hispanic culture, young people often become parents in their early to mid-twenties. When women are at healthy weights, they have healthier pregnancies. When a pregnant woman is obese, there are long-term consequences for the baby."

Are same-age U.S. young people more or less likely to have an accurate body image? According to figures released by the Centers for Disease Control and the International Journal of Pediatric Obesity, American teens are even less likely to report their weights correctly.

Very few participants in the Mexican study overestimated their weight, but those who did were most often female, younger, had parents with less education, and watched more television. If a young woman believes she weighs more than she does, she is at risk for developing anorexia or bulimia, the researchers said.

Ideal body image changes with exposure to Western media, they noted. "The curvier female figure once appreciated in Latino culture is being replaced by the ultra-thin ideal promoted by Western advertisers," Teran-Garcia said.

The researchers plan to continue work in identifying genetic predispositions for obesity in the participants, then studying the interaction between those genetic markers and family environment, cultural beliefs, mental and physical health, and whether and how much the students exercise.

"We will be able to follow many of these students for some time. We expect to have an exit interview with at least a third of our study participants when they leave college," Andrade said.

• Additional
• References
• Citations

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The study conducted by researchers at the University of British Columbia in Canada included 86 women between the ages of 70 and 80 with mild cognitive impairment (problems with memory or other functions of the brain that were noticeable but not severe enough to interfere with their daily life). Researchers separated the women into groups that underwent resistance training, aerobic exercise, or balance/tone training twice a week for six months.

The group undergoing resistance training showed improvements in executive brain functioning and associative memory (one thought or memory triggering other thoughts or memories) based on cognitive tests .

MRI studies also showed increased blood flow to key areas of the brain associated with the improved performance on the cognitive tests.

Study co-author Teresa Liu-Ambrose, an assistant professor in the department of physical therapy at the University of British Columbia explained that although the aerobics group also showed improvement in their cardiovascular health they did not show the same results on the cognitive tests as the resistance training group:

“Most studies have looked at aerobic training, but this study compares both aerobic and strength training. And among people who don’t yet have dementia but are already at a high risk in terms of mild memory and executive function impairment, our study shows that strength training, but not aerobics training, does have benefits for cognition.”

Liu-Ambrose continues by adding:

“I am already convinced of the positive effects of exercise on aging but we need to refine the prescription for exercise through evidence. We need to be able to say who will benefit from what specific forms of exercise.”

Zaven S. Khachaturian, President of the Campaign to Prevent Alzheimer’s Disease by 2020, finds the research promising but believes more research is needed in larger studies to confirm these findings.

Check out the following video for more information on the exercises and benefits in dementia prevention.

It doesn’t sound very glamorous, but there’s no getting around this one salient fact of life: If you want to lose weight, the most effective method is regular exercise combined with eating less fat.

A new study once again proves that this completely unsensational combination is the ultimate way to reduce your size. What’s more, the study found, other methods — such as popular diets and dieting products — were not associated with weight loss.

A team of researchers from the Beth Israel Deaconess Medical Center and Harvard Medical School contacted more than 4,000 obese Americans who participated in the National Health and Nutrition Examination Survey between 2001 to 2006, which was conducted by the Centers for Disease Control and Prevention. The participants were all age 20 or older and had body mass indexes (BMIs, a ratio of weight to height) of 30 or more — a clinical definition of obesity — in the year before they were interviewed by the researchers.

During the interviews, they were asked whether or not they were actively trying to lose weight and, if so, how well they were doing. They were also asked about their methods, like whether they dieted, used supplements, exercised, or employed another weight-loss strategy.

Researchers found that about 63 percent, or 2,523 of the participants, were actively trying to lose weight. Of those, 60 percent had already lost a substantial amount of weight at the time of the interview: 40 percent had shed 5 percent of their initial body weight and 20 percent had lost 10 percent or more of their initial body weight.

So what was the best indicator of how successful a study subject was?

"Those who exercised more and ate less fat were significantly more likely to lose weight," said the authors in a statement. By contrast, "self-reported use of popular diets, liquid diets, nonprescription weight loss pills and diet foods/products were not associated with weight loss," they added.

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When University of Illinois researchers surveyed over 3,500 college applicants, more than a third couldn’t report their weight accurately, and overweight and obese men were more likely to underestimate their weight than women.

"This misperception is important because the first step in dealing with a weight problem is knowing that you have one," said Margarita Teran-Garcia, a U of I professor of food science and human nutrition.

The study is part of the Up Amigos project, a collaboration between scientists at the U of I and the Universidad Autónoma de San Luis Potos in Mexico. In physical exams, the height, weight, and body mass index (BMI) of 3,622 18- to 20-year-old applicants to the Mexican university were recorded; the aspiring students also completed surveys in which they reported their weight status.

Among the college-aged men, 33.6 percent were overweight or obese, but only 16.9 percent described themselves as being in those categories. For women, the gap between perception and reality was smaller; 27.8 percent of women were actually overweight or obese, but only 21.2 percent believed that they were.

"Heavier applicants were less likely to report their weight correctly," said Flavia Cristina Drumond Andrade, a researcher involved in the study.

Identifying weight problems at the beginning of adult life has important health consequences, Teran-Garcia said. "If these young people follow the wrong trajectory, continuing to accumulate weight, they are likely to develop heart disease and diabetes. It’s much better if they deal straightforwardly with the fact that they’re gaining weight while they’re young."

Why are the researchers focusing on Latino body image and behaviors? According to Teran-Garcia, Mexico has the highest rates of obesity and diabetes in the world, and Latinos, the fastest-growing immigrant population in the United States, bring their weight problems, cultural behaviors, and perceptions with them.

"It’s important to understand these cultural differences and be able to see things from the Latino perspective so we can create successful interventions," she said.

Andrade said that 18- to 20-year-olds are at the perfect age for intervention and education. "In Hispanic culture, young people often become parents in their early to mid-twenties. When women are at healthy weights, they have healthier pregnancies. When a pregnant woman is obese, there are long-term consequences for the baby."

Are same-age U.S. young people more or less likely to have an accurate body image? According to figures released by the Centers for Disease Control and the International Journal of Pediatric Obesity, American teens are even less likely to report their weights correctly.

Very few participants in the Mexican study overestimated their weight, but those who did were most often female, younger, had parents with less education, and watched more television. If a young woman believes she weighs more than she does, she is at risk for developing anorexia or bulimia, the researchers said.

Ideal body image changes with exposure to Western media, they noted. "The curvier female figure once appreciated in Latino culture is being replaced by the ultra-thin ideal promoted by Western advertisers," Teran-Garcia said.

The researchers plan to continue work in identifying genetic predispositions for obesity in the participants, then studying the interaction between those genetic markers and family environment, cultural beliefs, mental and physical health, and whether and how much the students exercise.

"We will be able to follow many of these students for some time. We expect to have an exit interview with at least a third of our study participants when they leave college," Andrade said.

• Additional
• References
• Citations

The study conducted by researchers at the University of British Columbia in Canada included 86 women between the ages of 70 and 80 with mild cognitive impairment (problems with memory or other functions of the brain that were noticeable but not severe enough to interfere with their daily life). Researchers separated the women into groups that underwent resistance training, aerobic exercise, or balance/tone training twice a week for six months.

The group undergoing resistance training showed improvements in executive brain functioning and associative memory (one thought or memory triggering other thoughts or memories) based on cognitive tests .

MRI studies also showed increased blood flow to key areas of the brain associated with the improved performance on the cognitive tests.

Study co-author Teresa Liu-Ambrose, an assistant professor in the department of physical therapy at the University of British Columbia explained that although the aerobics group also showed improvement in their cardiovascular health they did not show the same results on the cognitive tests as the resistance training group:

“Most studies have looked at aerobic training, but this study compares both aerobic and strength training. And among people who don’t yet have dementia but are already at a high risk in terms of mild memory and executive function impairment, our study shows that strength training, but not aerobics training, does have benefits for cognition.”

Liu-Ambrose continues by adding:

“I am already convinced of the positive effects of exercise on aging but we need to refine the prescription for exercise through evidence. We need to be able to say who will benefit from what specific forms of exercise.”

Zaven S. Khachaturian, President of the Campaign to Prevent Alzheimer’s Disease by 2020, finds the research promising but believes more research is needed in larger studies to confirm these findings.

Check out the following video for more information on the exercises and benefits in dementia prevention.

vince delmonte workout

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When University of Illinois researchers surveyed over 3,500 college applicants, more than a third couldn’t report their weight accurately, and overweight and obese men were more likely to underestimate their weight than women.

"This misperception is important because the first step in dealing with a weight problem is knowing that you have one," said Margarita Teran-Garcia, a U of I professor of food science and human nutrition.

The study is part of the Up Amigos project, a collaboration between scientists at the U of I and the Universidad Autónoma de San Luis Potos in Mexico. In physical exams, the height, weight, and body mass index (BMI) of 3,622 18- to 20-year-old applicants to the Mexican university were recorded; the aspiring students also completed surveys in which they reported their weight status.

Among the college-aged men, 33.6 percent were overweight or obese, but only 16.9 percent described themselves as being in those categories. For women, the gap between perception and reality was smaller; 27.8 percent of women were actually overweight or obese, but only 21.2 percent believed that they were.

"Heavier applicants were less likely to report their weight correctly," said Flavia Cristina Drumond Andrade, a researcher involved in the study.

Identifying weight problems at the beginning of adult life has important health consequences, Teran-Garcia said. "If these young people follow the wrong trajectory, continuing to accumulate weight, they are likely to develop heart disease and diabetes. It’s much better if they deal straightforwardly with the fact that they’re gaining weight while they’re young."

Why are the researchers focusing on Latino body image and behaviors? According to Teran-Garcia, Mexico has the highest rates of obesity and diabetes in the world, and Latinos, the fastest-growing immigrant population in the United States, bring their weight problems, cultural behaviors, and perceptions with them.

"It’s important to understand these cultural differences and be able to see things from the Latino perspective so we can create successful interventions," she said.

Andrade said that 18- to 20-year-olds are at the perfect age for intervention and education. "In Hispanic culture, young people often become parents in their early to mid-twenties. When women are at healthy weights, they have healthier pregnancies. When a pregnant woman is obese, there are long-term consequences for the baby."

Are same-age U.S. young people more or less likely to have an accurate body image? According to figures released by the Centers for Disease Control and the International Journal of Pediatric Obesity, American teens are even less likely to report their weights correctly.

Very few participants in the Mexican study overestimated their weight, but those who did were most often female, younger, had parents with less education, and watched more television. If a young woman believes she weighs more than she does, she is at risk for developing anorexia or bulimia, the researchers said.

Ideal body image changes with exposure to Western media, they noted. "The curvier female figure once appreciated in Latino culture is being replaced by the ultra-thin ideal promoted by Western advertisers," Teran-Garcia said.

The researchers plan to continue work in identifying genetic predispositions for obesity in the participants, then studying the interaction between those genetic markers and family environment, cultural beliefs, mental and physical health, and whether and how much the students exercise.

"We will be able to follow many of these students for some time. We expect to have an exit interview with at least a third of our study participants when they leave college," Andrade said.

• Additional
• References
• Citations

It doesn’t sound very glamorous, but there’s no getting around this one salient fact of life: If you want to lose weight, the most effective method is regular exercise combined with eating less fat.

A new study once again proves that this completely unsensational combination is the ultimate way to reduce your size. What’s more, the study found, other methods — such as popular diets and dieting products — were not associated with weight loss.

A team of researchers from the Beth Israel Deaconess Medical Center and Harvard Medical School contacted more than 4,000 obese Americans who participated in the National Health and Nutrition Examination Survey between 2001 to 2006, which was conducted by the Centers for Disease Control and Prevention. The participants were all age 20 or older and had body mass indexes (BMIs, a ratio of weight to height) of 30 or more — a clinical definition of obesity — in the year before they were interviewed by the researchers.

During the interviews, they were asked whether or not they were actively trying to lose weight and, if so, how well they were doing. They were also asked about their methods, like whether they dieted, used supplements, exercised, or employed another weight-loss strategy.

Researchers found that about 63 percent, or 2,523 of the participants, were actively trying to lose weight. Of those, 60 percent had already lost a substantial amount of weight at the time of the interview: 40 percent had shed 5 percent of their initial body weight and 20 percent had lost 10 percent or more of their initial body weight.

So what was the best indicator of how successful a study subject was?

"Those who exercised more and ate less fat were significantly more likely to lose weight," said the authors in a statement. By contrast, "self-reported use of popular diets, liquid diets, nonprescription weight loss pills and diet foods/products were not associated with weight loss," they added.

vince delmonte fitness

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Beans, pulses and legumes can be classified as either vegetables or proteins under the new USDA dietary guidelines, giving them an important role in a person’s daily diet, an expert panel said at the Institute of Food Technologists’ Wellness 12 meeting.

The 2010 Dietary Guidelines for Americans, which highlights the messages behind the MyPlate food icon, recommend half a person’s plate be vegetables and fruit, the other half grains and protein, and a serving of dairy be included with the meal. In the guidelines, beans, pulses and legumes are permitted to go on either side of the plate, although not both, at each meal. This does not include green beans, which are grouped with other vegetables.

During the panel, Joanne Slavin, PhD., RD, professor at the University of Minnesota and a member of the committee that wrote the guidelines, said beans, pulses and legumes are a good source of protein, fiber and nutrients such as potassium and folate. However, most Americans do not get nearly enough of them in their diets, and when they do report eating beans, the most common form is refried.

"It’s an exciting time, with the huge emphasis on plant products as a healthier way to eat," Slavin said. "There are lots of opportunities to increase consumption."

Brian Larson, Ph.D., vice president of research and development for JG Consulting Services, LLC, gave examples of how specialty grain legumes, such as sweet white lupin, pigeon peas and heirloom/heritage beans, could add nutritional value to bakery products and frozen waffles and pancakes, as well as act as a meat substitute, a soup thickening and fortification agent and act as a potato substitute or side dish in frozen entrees.

These specialty grains add protein, resistant carbohydrates and healthy fiber without adding gluten, he said.

• Additional
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Alveo

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Public release date: 24-Apr-2012

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Contact: Egg Nutrition News Bureau
info@eggnutrition.org
312-233-1211
Edelman Public Relations

Egg nutrition research reveals positive impact on metabolic syndrome and satiety

Lessons from Experimental Biology 2012

Park Ridge, IL (April 24, 2012) This week at Experimental Biology (EB) 2012 in San Diego, experts are convening to discuss the latest science in a variety of health and disease-related areas, including nutrition. Research on whole egg consumption in individuals with metabolic syndrome as well as the positive effects of a higher-protein breakfast is further revealing the potential benefits of including eggs in the diet.

Whole Egg Consumption May Improve Markers of Metabolic Syndrome

A University of Connecticut study presented this week suggests that eating eggs may actually have favorable effects on HDL metabolism in men and women with metabolic syndrome.(i) Participants in the study followed a carbohydrate-restricted diet with some individuals eating three whole eggs per day and others eating an equivalent amount of egg substitute. After 12 weeks, the group eating whole eggs experienced an improvement in HDL measures showing significantly greater increases in the number and size of HDL particles. HDL or "good" cholesterol scavenges for fat throughout the bloodstream and returns it to the liver, making it less likely that fatty deposits will build up in the blood vessels and lead to atherosclerosis.

Related findings were also presented in separate sessions that suggest that consuming whole eggs as part of a carbohydrate-restricted diet may help to further improve markers indicative of inflammation, such as tumor necrosis factor-alpha, in individuals with metabolic syndrome.(ii)

Higher-Protein Breakfast Reduces High-Fat Snacking

A study by researchers at the University of Missouri found that teen girls reported greater feelings of satiety and experienced improved hormone responses related to hunger and satiety after consuming a higher-protein breakfast, containing about 35 grams of protein from egg or beef-based foods. Teen girls who consumed a high-protein breakfast also ate fewer snacks, especially those higher in fat, later in the day.(iii) These findings build on past research showing the benefits of high-quality protein on satiety, further supporting the science behind what makes eggs such a satisfying breakfast choice.(iv)

Clarifying Cholesterol Confusion

Many Americans avoid the dietary cholesterol found in eggs for fear of raising their risk of heart disease, but more than 40 years of research has shown that healthy adults can enjoy eggs without concern for increasing their risk for heart disease. Additionally, an analysis from the United States Department of Agriculture’s Agricultural Research Service showed that eggs have 14 percent less cholesterol (down from 215 mg to 185 mg) than previously measured.(v) Established research also has shown that saturated fat intake may be more likely to raise a person’s blood cholesterol than dietary cholesterol intake and eggs contain relatively little saturated fat.(vi) The findings presented at this week’s meeting in combination with the decades of science demonstrating the health benefits of eating eggs further support the role of eggs in a nutritious diet.

Just as I was about to extol the many virtues of Peter Kaminsky’s new book, brilliantly titled Culinary Intelligence: The Art of Eating Healthy (and Really Well), I happened upon a dose of Culinary Insanity in the food pages of today’s New York Times. In an article about an exemplary initiative to teach doctors about nutrition, a recipe appears that is so unhealthy as to render the project questionable.

Who’s in charge here? Who makes the decisions about what is healthy? And why would anyone choose a drink that contains more sugar than a Coke to illustrate the idea behind healthful food consumption? Not only does the simple recipe for limeade contain 24 grams of refined white sugar per serving (that’s 90 calories worth of sugar alone), but it is made with peanuts, which may trigger a bout of allergies for some. Really, what were they thinking? It reminds me a bit of the book Why French Women Don’t Get Fat, where the premise is certainly laudable — eat small portions of delicious things — but, alas, there was not a nutritional analysis in sight and many of the recipes that looked healthy were not, even in petit portions.

That said, as I have written several books on healthy eating, Healthy 1-2-3, Low Carb 1-2-3 (the only book with recipes that are low carb and low cal), and Eat Fresh Food: Awesome Recipes for Teen Chefs, I know the many vicissitudes in creating recipes that are healthy and delicious. It comes with decades of experience working with nutritionists, clinical herbalists, and creating one of the country’s first "spa cuisines" at the Rainbow Room many years ago. The program extolled in the New York Times today — a joint effort of the Harvard School of Public Health, the Culinary Institute of America, and Healthy Kitchens/Healthy Lives created by Dr. Eisenberg eight years ago, to teach young medical professionals about healthy cooking, is certainly worthwhile. It is a good idea for doctors to know something about the relationship between food and nutrition. Yet it is incumbent upon anyone who invokes the BRAND of healthy cooking to define its terms and make sure the public gets the right information.

That said, there’s a wonderful juncture of ideologies in Peter Kaminsky’s Culinary Intelligence (published next month by Alfred A. Knopf) and Dr. Eisenberg’s approach to healthy food. It’s all about flavor. Dr. Eisenberg says "flavor is a health issue," and Mr. Kaminsky unfurls a culinary marker called FPC, or flavor per calorie. If we satisfy our cravings with fresh foods that maximize flavor, then we might be sated with less and enjoy our food more. Many studies have shown that processed foods, full of unpronounceable additives, do not satisfy us either gastronomically or spiritually, and actually create the desire for more, and more, of the unhealthy stuff. Mr. Kaminsky, a well-known food writer and critic, was rejected from a life insurance policy because he was pre-diabetic. And that is what led him to write his treatise. It is not a diet book, but a book about pursuing the pleasures of the table as the path to good health. I think Dr. Eisenberg would agree. But they depart here: Mr. Kaminsky says the three most important foods or ingredients to avoid are sugar, refined (white) flour, and trans fats, while Dr. Eisenberg eschews butter (note: butter can be used with culinary intelligence as it is a terrific flavor carrier and a little goes a long way), and seems to be okay with sugary drinks (i.e. today’s recipe for Peanut Limeade.) Culinary Intelligence also pursues the deep complex flavors imparted by umami (a flavor-enhancing glutamate that exists in many foods — known as the "fifth taste"), and the soul-satisfying approach to healthy food by the simple notion of mindfulness and pleasure and, of course, using great ingredients.

Needless to say, good health is also about good exercise. I just learned this morning that after 28 days in "boot camp" my son lost 10 pounds, 1 percent of body fat, and 3 inches off his waistline!

The bottom line is that not only should doctors know about healthy recipes, and nutritionists should know how to cook, but most importantly the chefs who promote healthy food must know something about nutrition.

Rozanne Gold is an award-winning chef and author of "Eat Fresh Food: Awesome Recipes for Teen Chefs;" "Healthy 1-2-3," and "Radically Simple."

Rozanne can be found on Facebook at www.facebook.com/RozanneGold.

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Public release date: 24-Apr-2012

[

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| Share

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Contact: Egg Nutrition News Bureau
info@eggnutrition.org
312-233-1211
Edelman Public Relations

Egg nutrition research reveals positive impact on metabolic syndrome and satiety

Lessons from Experimental Biology 2012

Park Ridge, IL (April 24, 2012) This week at Experimental Biology (EB) 2012 in San Diego, experts are convening to discuss the latest science in a variety of health and disease-related areas, including nutrition. Research on whole egg consumption in individuals with metabolic syndrome as well as the positive effects of a higher-protein breakfast is further revealing the potential benefits of including eggs in the diet.

Whole Egg Consumption May Improve Markers of Metabolic Syndrome

A University of Connecticut study presented this week suggests that eating eggs may actually have favorable effects on HDL metabolism in men and women with metabolic syndrome.(i) Participants in the study followed a carbohydrate-restricted diet with some individuals eating three whole eggs per day and others eating an equivalent amount of egg substitute. After 12 weeks, the group eating whole eggs experienced an improvement in HDL measures showing significantly greater increases in the number and size of HDL particles. HDL or "good" cholesterol scavenges for fat throughout the bloodstream and returns it to the liver, making it less likely that fatty deposits will build up in the blood vessels and lead to atherosclerosis.

Related findings were also presented in separate sessions that suggest that consuming whole eggs as part of a carbohydrate-restricted diet may help to further improve markers indicative of inflammation, such as tumor necrosis factor-alpha, in individuals with metabolic syndrome.(ii)

Higher-Protein Breakfast Reduces High-Fat Snacking

A study by researchers at the University of Missouri found that teen girls reported greater feelings of satiety and experienced improved hormone responses related to hunger and satiety after consuming a higher-protein breakfast, containing about 35 grams of protein from egg or beef-based foods. Teen girls who consumed a high-protein breakfast also ate fewer snacks, especially those higher in fat, later in the day.(iii) These findings build on past research showing the benefits of high-quality protein on satiety, further supporting the science behind what makes eggs such a satisfying breakfast choice.(iv)

Clarifying Cholesterol Confusion

Many Americans avoid the dietary cholesterol found in eggs for fear of raising their risk of heart disease, but more than 40 years of research has shown that healthy adults can enjoy eggs without concern for increasing their risk for heart disease. Additionally, an analysis from the United States Department of Agriculture’s Agricultural Research Service showed that eggs have 14 percent less cholesterol (down from 215 mg to 185 mg) than previously measured.(v) Established research also has shown that saturated fat intake may be more likely to raise a person’s blood cholesterol than dietary cholesterol intake and eggs contain relatively little saturated fat.(vi) The findings presented at this week’s meeting in combination with the decades of science demonstrating the health benefits of eating eggs further support the role of eggs in a nutritious diet.

Public release date: 24-Apr-2012

[

| E-mail

| Share

]

Contact: Egg Nutrition News Bureau
info@eggnutrition.org
312-233-1211
Edelman Public Relations

Egg nutrition research reveals positive impact on metabolic syndrome and satiety

Lessons from Experimental Biology 2012

Park Ridge, IL (April 24, 2012) This week at Experimental Biology (EB) 2012 in San Diego, experts are convening to discuss the latest science in a variety of health and disease-related areas, including nutrition. Research on whole egg consumption in individuals with metabolic syndrome as well as the positive effects of a higher-protein breakfast is further revealing the potential benefits of including eggs in the diet.

Whole Egg Consumption May Improve Markers of Metabolic Syndrome

A University of Connecticut study presented this week suggests that eating eggs may actually have favorable effects on HDL metabolism in men and women with metabolic syndrome.(i) Participants in the study followed a carbohydrate-restricted diet with some individuals eating three whole eggs per day and others eating an equivalent amount of egg substitute. After 12 weeks, the group eating whole eggs experienced an improvement in HDL measures showing significantly greater increases in the number and size of HDL particles. HDL or "good" cholesterol scavenges for fat throughout the bloodstream and returns it to the liver, making it less likely that fatty deposits will build up in the blood vessels and lead to atherosclerosis.

Related findings were also presented in separate sessions that suggest that consuming whole eggs as part of a carbohydrate-restricted diet may help to further improve markers indicative of inflammation, such as tumor necrosis factor-alpha, in individuals with metabolic syndrome.(ii)

Higher-Protein Breakfast Reduces High-Fat Snacking

A study by researchers at the University of Missouri found that teen girls reported greater feelings of satiety and experienced improved hormone responses related to hunger and satiety after consuming a higher-protein breakfast, containing about 35 grams of protein from egg or beef-based foods. Teen girls who consumed a high-protein breakfast also ate fewer snacks, especially those higher in fat, later in the day.(iii) These findings build on past research showing the benefits of high-quality protein on satiety, further supporting the science behind what makes eggs such a satisfying breakfast choice.(iv)

Clarifying Cholesterol Confusion

Many Americans avoid the dietary cholesterol found in eggs for fear of raising their risk of heart disease, but more than 40 years of research has shown that healthy adults can enjoy eggs without concern for increasing their risk for heart disease. Additionally, an analysis from the United States Department of Agriculture’s Agricultural Research Service showed that eggs have 14 percent less cholesterol (down from 215 mg to 185 mg) than previously measured.(v) Established research also has shown that saturated fat intake may be more likely to raise a person’s blood cholesterol than dietary cholesterol intake and eggs contain relatively little saturated fat.(vi) The findings presented at this week’s meeting in combination with the decades of science demonstrating the health benefits of eating eggs further support the role of eggs in a nutritious diet.

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Public release date: 24-Apr-2012

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Contact: Egg Nutrition News Bureau
info@eggnutrition.org
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Edelman Public Relations

Egg nutrition research reveals positive impact on metabolic syndrome and satiety

Lessons from Experimental Biology 2012

Park Ridge, IL (April 24, 2012) This week at Experimental Biology (EB) 2012 in San Diego, experts are convening to discuss the latest science in a variety of health and disease-related areas, including nutrition. Research on whole egg consumption in individuals with metabolic syndrome as well as the positive effects of a higher-protein breakfast is further revealing the potential benefits of including eggs in the diet.

Whole Egg Consumption May Improve Markers of Metabolic Syndrome

A University of Connecticut study presented this week suggests that eating eggs may actually have favorable effects on HDL metabolism in men and women with metabolic syndrome.(i) Participants in the study followed a carbohydrate-restricted diet with some individuals eating three whole eggs per day and others eating an equivalent amount of egg substitute. After 12 weeks, the group eating whole eggs experienced an improvement in HDL measures showing significantly greater increases in the number and size of HDL particles. HDL or "good" cholesterol scavenges for fat throughout the bloodstream and returns it to the liver, making it less likely that fatty deposits will build up in the blood vessels and lead to atherosclerosis.

Related findings were also presented in separate sessions that suggest that consuming whole eggs as part of a carbohydrate-restricted diet may help to further improve markers indicative of inflammation, such as tumor necrosis factor-alpha, in individuals with metabolic syndrome.(ii)

Higher-Protein Breakfast Reduces High-Fat Snacking

A study by researchers at the University of Missouri found that teen girls reported greater feelings of satiety and experienced improved hormone responses related to hunger and satiety after consuming a higher-protein breakfast, containing about 35 grams of protein from egg or beef-based foods. Teen girls who consumed a high-protein breakfast also ate fewer snacks, especially those higher in fat, later in the day.(iii) These findings build on past research showing the benefits of high-quality protein on satiety, further supporting the science behind what makes eggs such a satisfying breakfast choice.(iv)

Clarifying Cholesterol Confusion

Many Americans avoid the dietary cholesterol found in eggs for fear of raising their risk of heart disease, but more than 40 years of research has shown that healthy adults can enjoy eggs without concern for increasing their risk for heart disease. Additionally, an analysis from the United States Department of Agriculture’s Agricultural Research Service showed that eggs have 14 percent less cholesterol (down from 215 mg to 185 mg) than previously measured.(v) Established research also has shown that saturated fat intake may be more likely to raise a person’s blood cholesterol than dietary cholesterol intake and eggs contain relatively little saturated fat.(vi) The findings presented at this week’s meeting in combination with the decades of science demonstrating the health benefits of eating eggs further support the role of eggs in a nutritious diet.

Just as I was about to extol the many virtues of Peter Kaminsky’s new book, brilliantly titled Culinary Intelligence: The Art of Eating Healthy (and Really Well), I happened upon a dose of Culinary Insanity in the food pages of today’s New York Times. In an article about an exemplary initiative to teach doctors about nutrition, a recipe appears that is so unhealthy as to render the project questionable.

Who’s in charge here? Who makes the decisions about what is healthy? And why would anyone choose a drink that contains more sugar than a Coke to illustrate the idea behind healthful food consumption? Not only does the simple recipe for limeade contain 24 grams of refined white sugar per serving (that’s 90 calories worth of sugar alone), but it is made with peanuts, which may trigger a bout of allergies for some. Really, what were they thinking? It reminds me a bit of the book Why French Women Don’t Get Fat, where the premise is certainly laudable — eat small portions of delicious things — but, alas, there was not a nutritional analysis in sight and many of the recipes that looked healthy were not, even in petit portions.

That said, as I have written several books on healthy eating, Healthy 1-2-3, Low Carb 1-2-3 (the only book with recipes that are low carb and low cal), and Eat Fresh Food: Awesome Recipes for Teen Chefs, I know the many vicissitudes in creating recipes that are healthy and delicious. It comes with decades of experience working with nutritionists, clinical herbalists, and creating one of the country’s first "spa cuisines" at the Rainbow Room many years ago. The program extolled in the New York Times today — a joint effort of the Harvard School of Public Health, the Culinary Institute of America, and Healthy Kitchens/Healthy Lives created by Dr. Eisenberg eight years ago, to teach young medical professionals about healthy cooking, is certainly worthwhile. It is a good idea for doctors to know something about the relationship between food and nutrition. Yet it is incumbent upon anyone who invokes the BRAND of healthy cooking to define its terms and make sure the public gets the right information.

That said, there’s a wonderful juncture of ideologies in Peter Kaminsky’s Culinary Intelligence (published next month by Alfred A. Knopf) and Dr. Eisenberg’s approach to healthy food. It’s all about flavor. Dr. Eisenberg says "flavor is a health issue," and Mr. Kaminsky unfurls a culinary marker called FPC, or flavor per calorie. If we satisfy our cravings with fresh foods that maximize flavor, then we might be sated with less and enjoy our food more. Many studies have shown that processed foods, full of unpronounceable additives, do not satisfy us either gastronomically or spiritually, and actually create the desire for more, and more, of the unhealthy stuff. Mr. Kaminsky, a well-known food writer and critic, was rejected from a life insurance policy because he was pre-diabetic. And that is what led him to write his treatise. It is not a diet book, but a book about pursuing the pleasures of the table as the path to good health. I think Dr. Eisenberg would agree. But they depart here: Mr. Kaminsky says the three most important foods or ingredients to avoid are sugar, refined (white) flour, and trans fats, while Dr. Eisenberg eschews butter (note: butter can be used with culinary intelligence as it is a terrific flavor carrier and a little goes a long way), and seems to be okay with sugary drinks (i.e. today’s recipe for Peanut Limeade.) Culinary Intelligence also pursues the deep complex flavors imparted by umami (a flavor-enhancing glutamate that exists in many foods — known as the "fifth taste"), and the soul-satisfying approach to healthy food by the simple notion of mindfulness and pleasure and, of course, using great ingredients.

Needless to say, good health is also about good exercise. I just learned this morning that after 28 days in "boot camp" my son lost 10 pounds, 1 percent of body fat, and 3 inches off his waistline!

The bottom line is that not only should doctors know about healthy recipes, and nutritionists should know how to cook, but most importantly the chefs who promote healthy food must know something about nutrition.

Rozanne Gold is an award-winning chef and author of "Eat Fresh Food: Awesome Recipes for Teen Chefs;" "Healthy 1-2-3," and "Radically Simple."

Rozanne can be found on Facebook at www.facebook.com/RozanneGold.

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Electric car startup Fisker Automotive (which is not open source at all) has struggled in recent months partly because of software glitches, leading to some of its early adopter customers venting online, and a variety of negative press. The equivalent of Google launching a beta project onto the web, and the ecosystem of developers playing with and perfecting the tool, doesn’t really work for a mainstream car.

Yes, in a niche DIY community, open sourcing ideas about cars and electric cars is great, but I’m talking about the future of the mass produced electric car. The Nissan all-electric LEAF and GM’s extended range electric Volt are about the most mainstream, standard cars we have out there. I’ll also clarify that I’m talking about the design and creation of the car, not the ecosystem around the car’s data, which I think will eventually be an interesting and growing platform.

Secondly, for the electric car to go mainstream, it can’t continue to be pushed by the DIY, plug-in community, which is the equivalent of the open source tinkerer in the car world. Through our Green:Overdrive Show we’ve championed the DIY electric car folks, from putting a plug on a Prius, to stripping down funky cars and filling them up with batteries. And about four years ago former Intel Chairman Andy Grove compared the grassroots plug-in hybrid vehicle movement to the 1970s-era Northern California Homebrew Computer Clubs that paved the way for the personal computer.

But I hope the electric vehicle movement has finally started to move beyond that homebrew stage. Nissan has sold 27,000 LEAFs worldwide, with 11,000 of those in the U.S. GM hopes that it will soon start selling 3,000 Volts per month, with a record month of sales of 2,289 Volts in March.

Tesla is the electric car company that most resembles Apple’s model — make an electric car and a high-end brand with a cult-like following (yes, the following is still small) and try to protect the brand as it moves into the mainstream. Tesla held a successful IPO in the Summer of 2010, and its stock traded as high as $40 per share last month.

Related research and analysis from GigaOM Pro:
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Larry Page’s tenure as Googler-in-chief has heralded the death of many ambitious experiments, but even he refuses to kill the self-driving car. His project head, Anthony Levandowski, has now asked the car makers of Detroit to sign up with Mountain View for hardware testing, saying that if driverless cars are not ready by the next decade, then it’s "shame on us as engineers." There’s still some way to go before the tech is road-worthy, but Google is already working with insurers to work out how your car is going to handle making that call to Geico when things go wrong.

You’ve seen slow-mo footage of crash tests before. For some weird reason, auto makers love to show its cars being demolished. This awesome short shows all of the preparation that goes into recreating the chaos and carnage at moment of impact.

Filmed and edited by Jay Gillespie, "Point B" shows you everything about a crash test you don’t see on car commercials. The whole procedure is weirdly reminiscent of both a shuttle launch and a surgery. Surreal. [Reddit]

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