Health Benefits Of Pineapple

By: Irene Eapen

Pineapples have exceptional juiciness and a vibrant tropical flavor that balances the tastes of sweet and tart. They are second to bananas as America's favorite tropical fruit. Pineapple is one of those foods that it is heaven to eat. A good, juicy ripe pineapple can satisfy a sweet craving as well as any chocolate bar.

Nutritional Value:
Pineapple's nutrients include calcium, potassium, fiber ,and vitamin c It is low in fat and cholesterol. Vitamin c is the body's primary water soluble antioxidant, against free radicals that attack and damage normal cells. It is also a good source of vitamin B1, vitamin B6, copper and dietary fiber.

Health Benefits:
Pineapple is a digestive aid and a Natural Anti-Inflammatory fruit. A group of sulfur-containing proteolytic enzymes in pineapple aid digestion. Fresh pineapples are rich in bromelain. Bromelain has demonstrated significant anti-inflammatory effects, reducing swelling in inflammatory conditions such as acute sinusitis, sore throat, arthritis and gout, and speeding recovery from injuries and surgery. Pineapple should be eaten alone between meals.
Pineapple enzymes have been used with success to treat rheumatoid arthritis and to speed tissue repair as a result of injuries, diabetic ulcers and general surgery. Pineapple reduces blood clotting and helps remove plaque from arterial walls. Studies suggest that pineapple enzymes may improve circulation in those with narrowed arteries, such as angina sufferers.
Pinapples are used to help cure bronquitis and throat infections. It is efficient in the treatment of arterioscleroses and anaemia. Pineapple is an excellent cerebral toner; it combats loss of memory, sadness and melancholy.

Pineapple Strengthens Bones:
Pineapple helps to build healthy bones.

Health: Start the day with whole grains

The recommendation for consumption of whole grains varies between countries. In the US, it’s three servings of 60g of whole grains a day.

Cereals are great for breakfast, especially for children, as they contain essential nutrients, discovers KASMIAH MUSTAPHA.

IT has been said often enough — breakfast is the most important meal of the day. It is even better if breakfast consists food that provides vitamins and minerals to boost energy. The right food can even help curb obesity.

For children, the best breakfast is cereals. It is easy to prepare, healthier than nasi lemak or roti canai, and can be just as tasty.

Cereal Partners Worldwide (CPW) director of nutrition John Athanatos says children need food that gives them vitamins and minerals to boost energy and provide health benefits.

Breakfast cereals can be a part of the strategy to reduce obesity. Studies have found that children who eat cereals daily have better nutrient intake than those who do not and are more likely to have healthier body weight.

“This is why it is important for parents to make sure their children eat a healthy breakfast. Since children are fussy about eating, parents can make cereals more interesting and fun to eat. Add fruit such as strawberry, mango or banana,” suggests Athanatos.

While a healthy breakfast is important to help reduce obesity among children, parents also need to ensure kids exercise.“Doing only one thing will not help them manage their health. Children need variety in their diet and more physical activities,” says Athanatos.Since 2008, CPW has changed its products to whole grains for added nutritional values.

“Studies have shown that people who eat more whole grain products are at lower risks of heart disease, diabetes and obesity. This has motivated us to use whole grains instead of refined grains. That also sets our products apart from the rest.

“All our breakfast cereal boxes are printed with the whole grain tick, highlighting that if you eat a serving of the cereals, you will get 8g of whole grains,” says Athanatos.

CPW, formed in 1990, is a joint venture between Switzerland-based Nestle S.A. and American food company General Mills.

In Malaysia, Nestle breakfast cereals for children are Koko Krunch, Koko Krunch Duo, Honey Stars, Cookie Crisp, Milo Cereal and Snow Flakes. Except for Snow Flakes, the other products are made from whole grains.“There are no specific regulatory requirements of the content of whole grains in the products but we decided to make it 100 per cent whole grains.

“We preserve the nutritional value of the grains through the milling process. Previously, milling removes the bran and germ which contain fibre, vitamins, minerals and nutrients. In the end, only the endosperm remains.

“But now we mill the grains and reconstitute and preserve the content, bake them and add flavour to the cereals. So consumers are getting whole grains in our products,” says Athanatos.

Grain comprises bran, germ and endosperm. The endosperm in refined products such as white bread and rice, contain carbohydrates, which if eaten in huge portions, leads to obesity and diabetes. Bran contains vitamins B and C, minerals, zinc and fibre while the germ has minerals, vitamins B and E and antioxidants.

“In most countries, the whole grain intake is lower than the recommendation level. Even in countries such as Germany, where breakfast cereals are a staple, studies show that the consumption of whole grains is still below the recommended level,” says Athanatos.

“It is not easy for people to eat whole grains regularly because sometimes the products are tasteless, difficult to cook and textures may be tough. So there is a role for industry to use technology to make the products more palatable.”

The recommendation for consumption of whole grains varies between countries. In the United States, it’s three servings of 60g of whole grains a day while in Denmark, it’s at least 75g.

CPW has also reduced the sugar and salt content in its cereals. Since 2001, 5,000 tonnes of sugar and 850 tonnes of salt have been removed from its products.

“In most European countries, which have higher consumption of breakfast cereals, the meal only contributes about five per cent of total sugar intake for the day.

“At the end of the day, breakfast cereals with milk contain 180 calories, so they are not a significant contributor to calorie intake.” Athanatos says he has been eating cereals from young and now if he does not eat it in the morning, he tends to snack on something unhealthy and then overeat at lunch. So he never skips breakfast.“

It helps me get through at least the first part of the day without feeling hungry. Studies have found that people who skip breakfast record lower physical and cognitive performance compared to those who eat. My sons, aged 2½ and 6 months, eat cereals.”

Article extract from: http://www.nst.com.my/nst/articles/Health_Startthedaywithwholegrains/Article/

Cool it!: Keep cool while exercising

Cool it!: Keep cool while exercising

Food: Eat right to sleep well

Food: Eat right to sleep well

Milk Matters cont.2

Are there any special recommendations for populations with high rates of lactose intolerance?

The American Academy of Pediatrics (AAP) recommends that population groups with high rates of lactose intolerance should not be encouraged to avoid milk and milk products.9 They should try the calcium consumption strategies to get dietary calcium.

Should children take calcium supplements?

Experts suggest that the preferred source of calcium is through calcium-rich foods.10 However, if calcium cannot be obtained dietarily, calcium supplements can be given to children.

What can I do to help my patients?

There are many things you can do as a health care provider to help your patients get enough calcium, including:

*If you have patients who are lactose intolerant, share the "calcium consumption strategies" with them so they know how they can still get calcium without discomfort.

*Provide parents with copies of the Milk Matters booklet, For strong bones…For lifelong health…Milk Matters.
To order free copies of the booklet, call 1 800 370 2943 or visit http://www.nichd.nih.gov/milk.

*Encourage patients ages 9 to 18 to consume 1,300 mg of calcium a day. If a patient does not want to add milk or milk products to his or her diet, suggest non-dairy sources of calcium and calcium-fortified foods.

*Learn more about discussing calcium consumption with patients and their parents in the fact sheet Building Strong Bones: Calcium Information for Health Care Providers.

*For more information, visit the Milk Matters Web site at http://www.nichd.nih.gov/milk.

Milk Matters cont.1

Most people with lactose intolerance do not require a completely lactose-free diet.

Is self-diagnosis of lactose intolerance accurate?

In some cases, self-diagnosis of lactose intolerance may be the result of culturally based attitudes toward or misinformation about milk and its effects on health. Consequently, many people may be unnecessarily limiting or depriving themselves of the best source of calcium and other nutrients, to the detriment of their overall health.

For instance:
• Ethnic minorities may consume less calcium in their diets because they believe that their ethnic group as a whole is lactose intolerant.
• Many people believe, incorrectly, that all milk and milk products are fattening.6 Among adolescents, particularly females, claims of lactose intolerance may be attempts to avoid the calories in milk.
• Children and teenagers may also maintain that they have lactose intolerance because advertising suggests that milk isn’t "cool."7

What are calcium consumption strategies for patients with lactose intolerance?
Although the degree of lactose intolerance varies, most people with lactose intolerance do not require a completely lactose-free diet. Milk and milk products should not be completely eliminated because they provide key nutrients such as calcium, vitamins A and D, riboflavin, and phosphorus. Studies indicate the following strategies can diminish symptoms in people who have lactose intolerance:

• Drink low-fat or fat-free milk in servings of 1 cup or less.
• Consume low-fat or fat-free milk with other food, such as breakfast cereal.
• Consume other dairy products, such as low-fat or fat-free hard cheeses or cottage cheese, or low-fat or fat-free ice cream or yogurt. These foods contain a lower amount of lactose per serving compared with milk and may cause fewer symptoms.8
• Choose lactose-free milk and milk products, which have an equivalent amount of calcium as regular milk.
• Use over-the-counter pills or drops that contain lactase, which can eliminate symptoms altogether.
• Consume calcium-fortified foods such as orange juice with added calcium, soy beverages with added calcium, and some fortified breads and breakfast cereals.

Some non-dairy foods, such as spinach and broccoli, are also healthy sources of calcium. However, the body absorbs much less calcium from these foods compared to milk or milk products.

Milk Matter

Lactose Intolerance:
Information for Health Care Providers

Most tweens* and teens are not getting the recommended 1,300 mg of calcium a day they need to build strong bones—in fact, fewer than one in 10 girls and just more than one in four boys ages 9 to 13 are at or above their adequate intake of calcium.1 And adolescents who may be lactose intolerant are even less likely to get enough calcium.

As you know, pediatric bone development plays a considerable role in osteoporosis prevention. The tween and teen years are critical for bone development because most bone mass accumulates during this time. In fact, by the time teens finish their growth spurts around age 17, 90 percent of their adult bone mass is established.

As a health care provider, you can help your patients get the calcium they need by talking with them and their parents to determine if they have trouble digesting lactose and by providing guidance about how they can get enough calcium each day in spite of this condition.

Note: Tweens are kids ages 9 to 12.

Are there different types of lactose intolerance?

Individuals with lactose intolerance are unable to digest significant amounts of lactose due to an inadequate amount of the enzyme lactase.2

Research shows that lactase is high at birth in all infants regardless of race or ethnicity, but wanes by age 5 to 7 in non-Caucasians and other populations that don't traditionally include dairy products in their diets.3

There are three main types of lactose intolerance:
• Primarily lactose intolerance, in which individuals who were able to digest lactose previously begin experiencing symptoms of digestive discomfort with no history or signs of underlying intestinal disease, is the most common form of lactase deficiency.
• Secondary lactose intolerance is the result of a gastrointestinal disease, such as severe gastroenteritis.
• Congenital lactose intolerance, such as galactosemia, is a lifelong complete absence of lactase, and it is relatively rare. However, it is not uncommon for secondary lactose intolerance to be misdiagnosed during the newborn period as congenital lactose intolerance.

Clinical symptoms of lactose intolerance can include abdominal pain, diarrhea, flatulence, and bloating. The severity of symptoms differs, often depending on the amount of lactase remaining in the body and how much lactose has been consumed.

Individuals vary in their degree of lactose intolerance, but even children and teenagers with primary lactose intolerance can usually consume 8 to 12 ounces (1 to 1 1/2 cups) of milk without experiencing symptoms. Some patients with lactose intolerance may believe they are allergic to milk or milk products. A milk allergy, however, is related to the proteins in milk rather than the lactose.

How common is lactose intolerance?

An estimated 30 million to 50 million American adults are lactose intolerant.4 The pattern of primary lactose intolerance appears to have a genetic component, and specific populations show high levels of intolerance, including approximately: 95 percent of Asians, 60 percent to 80 percent of African Americans and Ashkenazi Jews, 80 percent to 100 percent of American Indians, and 50 percent to 80 percent of Hispanics. Lactose intolerance is least common among people of northern European origin, who have a lactose intolerance prevalence of only about 2 percent.5

Most people with lactose intolerance do not require a completely lactose-free diet.