They cover all aspects of the health sciences but they have a comprehensive A-Z index allowing you to filter out just news on ‘nutrition’, ‘gluten’ or even specific conditions. One downside is that some of the stories are sponsored by commercial firms, but this is declared so you can make your own mind up.
Lets take a look at a few of the recent stories that caught my eye:
- New study to explore impact of vitamin K supplement on cardiovascular health of obese children (1st Nov)
An under-studied vitamin important for proper functioning of vitamin D and calcium, as well as blood clotting.
- Researchers call sun avoidance an emerging health problem in the U.S. (21st Nov)
nice to see the importance of sun exposure making its way up the health agenda without the usual kibosh put on it by the dermatology boffins.
- Omega-3 fatty acids can stimulate activation of brown and beige adipose tissues, study finds (21st Nov)
suggesting improved metabolic health via increased thermogenesis and brown & beige adipose signalling. Bet you didn’t know we had beige fat!
- Magnesium deficiency can cause sleep deprivation, say health experts (24th Nov, sponsored)
UK has worst sleep problems in Europe. Does magnesium have a role?
- Scientists discover important link between immune system, gut bacteria and glucose metabolism (14th Nov) and Pasteurised intestinal bacterium could stop progression of obesity and diabetes in mice
Two articles about an important gut bacteria Akkermansia muciniphila. I know you will find it hard to pronounce, but it’s worth getting your tongue round!
- Gut bacterial composition affects metabolism, study finds (21st Nov)
This flags up another function of the gut, modulating metabolic rate.
- Study finds 1 in 5 pediatric celiac disease patients on gluten-free diet sustain persistent intestinal damage (30th Nov)
Interestingly it also found that levels of anti-tissue transglutaminase (the best biomarker for coeliac) did not correlate well with recovery.
On that last article: I feel terribly sorry for people diagnosed with coeliac disease by their doctor as they are invariably directed to the ‘gluten-free’ alternatives in the ‘gluten-free’ aisle in supermarkets. The problem with this is these foods are often not only highly processed but are not free from gluten, even though the labels would have you believe otherwise. Many are made with grains from the same family as wheat (the Poacea or ‘grass’ family) none of which should truly be considered gluten free. It is not only wheat, barley and rye that contain gluten, indeed each of these has their own, species specific gluten (secalin in rye and hordein in barley). And oat gluten has its gluten, called avenin, corn/maize has its gluten, called zein and even rice has its form of gluten which is called oryzeinin. I see patients who are sensitive to this whole family, so they have no chance at regaining their health if the information given is so inadequate, through the ignorance of their doctors and dieticians.
Some patients are even reactive to plants that have evolved similar proteins but are not in the grass family, such as buckwheat or amaranth. They simply cannot eat any of these products. And even those ‘foods’ that do not include any substances derived from the Poaceae family can be contaminated with gluten. There was a recall of so-called ‘gluten free’ foods recently due to contamination. And, to top it all, the law allows for one part per million of actual gluten to be in the so-called gluten-free ‘foods’ which is certainly enough to set off some people. So my advice is AVOID ANYTHING CLAIMING TO BE GLUTEN FREE. Instead eat things that do not have an ingredients list at all. Fish, meat, eggs, vegetables, nuts, fruit. These should have no labels at all. Then you know you are safe.