A nutritionist specialising in Aboriginal health is warning of the need for urgent practical measures to reduce the life expectancy gap between Aboriginal Australians and the rest of the population.
People who drink diet soda in an effort to lose weight may be doing more harm than good according to a recent study conducted by the Ingestive Behavior Research Center at Purdue University. 
In the study, rats given yogurt sweetened with zero calorie saccharin later gained more weight and put on more body fat than rats who ate yogurt sweetened with glucose (a simple sugar comparable to table sugar).
The study surmised that by breaking the connection between a sweet sensation and high-calorie food, the use of saccharin changes the body’s ability to regulate intake. Problems with self-regulation might explain in part why obesity has risen in parallel with the use of artificial sweeteners. Because people have different experiences with artificial and natural sweeteners, human studies that don’t take into account prior consumption may produce a variety of outcomes. Three different experiments were conducted to explore whether saccharin changed lab animals’ ability to regulate their intake using various assessments, the most obvious being caloric intake, weight gain and compensation by cutting back.
Carrots Have Been ‘Kicked Up A Notch’
By MedHeadlines • Jan 19th, 2008 • Category: Diet
One of nature’s most nutritious foods has just been “kicked up a notch” according to researchers at the University of Baylor College of Medicine in Texas. The study, which was reported in the recent issue of the National Academy of Sciences, resulted in a genetically engineered carrot that provides extra calcium. Researchers hope that adding this “super carrot” to a normal diet could help ward off conditions such as brittle bone disease and osteoporosis.
According to the study, someone who eats the new carrot will absorb 41 percent more calcium that if they ate a “traditional” carrot. The calcium charged vegetable still needs to go through many safety trials. “These carrots were grown in carefully monitored and controlled environments,” said Dr. Kendal Hirschi, a member of the research team at Baylor. “Much more research needs to be conducted before this would be available to consumers.”
The scientists hope the new carrot could ultimately offer a healthier way of consuming sufficient quantities of calcium. Dairy foods are the primary dietary source of calcium but many people are lactose intolerant or simply need to avoid consuming too much fat. The beta-carotene in carrots has long been heralded as an important antioxidant that can combat free radicals that contribute to conditions such as cancer, heart disease and macular degeneration.
Baylor’s research team is also working on a reengineered version of broccoli that will contain more sulforaphane, a chemical which may help ward of cancer. One researcher noted that consumers are moving away from their fears of “Frankenstein food” and are starting to appreciate the health benefits that can come from genetically engineered foods.
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Cooked Vegetables More Nutritious
By MedHeadlines • Jan 1st, 2008 • Category: Diet, Prevention
MedHeadlines - A new study done by Italian researchers has challenged an age-old notion by revealing that the nutrient content present in vegetables goes up if they are either boiled or cooked. Study results contradict traditional belief that eating raw veget