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The Science of Sound: How Innovation and Nutrition Can Enhance Your Hearing

<p>To help his hearing-impaired wife, Hans Demant founded Oticon in 1904. Since then, <a href="https://www.oticon.co.nz/hearing-aid-users" target="_blank" rel="noopener">Oticon’s</a> legacy of care and cutting-edge technology has been transforming the experience of sound for 120 years.</p> <p>In real life, environments vary – some noisy, some quiet, some with speech, some without. But what you want to hear depends on your intentions, which could change in a moment. <a href="https://www.oticon.co.nz/hearing-aid-users/hearing-aids/products/intent" target="_blank" rel="noopener">Oticon Intent</a><sup>TM</sup> hearing aids are built to detect your listening intentions^ and provide personalised hearing support in any situation*. So, you can focus on sounds that matter and access the world around you. To do this, Oticon Intent is powered by 4D Sensor technology* and a full-time second-generation Deep Neural Network (DNN) that has learned from experience.</p> <p><img class="alignnone size-full wp-image-51713" src="https://oversixtydev.blob.core.windows.net/media/2024/10/Demant_History_Acousticon_Coronation_Device_1910_Model_RD_1908_Intent_120years_wide_1280.jpg" alt="" width="1280" height="533" /></p> <p><em>Today’s ground-breaking Oticon Intent alongside an historic “Acousticon” from 1910.</em></p> <p>Some hearing solutions are complex; others are incredibly simple. While it’s important to protect our ears against ear infections and loud noises, did you know diet can play a role in preventing age-related hearing loss?<sup>1</sup></p> <ul> <li>Foods rich in omega-3 fatty acids and Vitamin D, like tuna, can benefit the cardiovascular system and reduce inflammation that may damage sensitive ear tissue<sup>2</sup>.</li> <li>Foods containing antioxidants and folic acid, like spinach, may reduce risk of hearing loss by up to 20% by improving inner ear blood flow<sup>3</sup>.</li> <li>Fruit and veg rich in Vitamins C and E can strengthen the immune system, protecting blood vessels and nerves around the ears to help prevent infections.</li> </ul> <p>By working nutrient-rich foods into your diet, you can help safeguard your hearing health for years to come.</p> <p><strong>To help celebrate Oticon’s incredible 120-year milestone, we’re giving away a $400 Prezzee Gift Card! Using the information in this article, simply <a href="https://www.readersdigest.co.nz/contests/oticon-intent-120th-anniversary-giveaway" target="_blank" rel="noopener">answer the contest questions online</a> for your chance to win.</strong></p> <p><em>For more information visit </em><a href="http://www.oticon.co.nz/oticon-intent" target="_blank" rel="noopener"><em>www.oticon.co.nz/oticon-intent</em></a><em>, and to find your nearest </em><a href="https://www.oticon.co.nz/hearing-aid-users/find-audiologist" target="_blank" rel="noopener"><em>hearing centre</em></a><em> visit </em><a href="https://www.oticon.co.nz/" target="_blank" rel="noopener"><em>oticon.co.nz</em></a><em>.</em></p> <p><em>This is a sponsored article produced in partnership with Oticon.</em></p> <p><em>^4D Sensor Technology only available in Oticon Intent 1 & 2. <sup>#</sup>Bianchi/Eskelund et al. (2024). Oticon Intent<sup>TM</sup> – Clinical evidence. BrainHearing<sup>TM</sup> benefits of the 4D Sensor technology. Oticon whitepaper. Sponsored by Oticon. <sup1Rodrigo, L., Campos-Asensio, C., Rodríguez, M., Crespo, I., & Olmedillas, H. (2021). Role of nutrition in the development and prevention of age-related hearing loss: A scoping review, 2021, Science Direct. <sup>2</sup>Calder, P., Omega-3 Fatty Acids and Inflammatory Processes, <sup>3</sup>2010,National Library of medicine. Curhan, S. et al, Fish and fatty acid consumption and the risk of hearing loss in women, 2014.</em></p>

Hearing

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Why you should never take nutrition advice from a centenarian

<p><em><a href="https://theconversation.com/profiles/bradley-elliott-1014864">Bradley Elliott</a>, <a href="https://theconversation.com/institutions/university-of-westminster-916">University of Westminster</a></em></p> <p>It’s a cliche of reporting on people who reach 100 years of age, or even 110, to ask them some variation of the question: “What did you do to live this long?”</p> <p>Inevitably, some interesting and unexpected answer is highlighted. <a href="https://www.theguardian.com/society/2024/apr/05/briton-says-becoming-worlds-oldest-man-at-111-is-pure-luck">Fish and chips</a> every Friday. Drinking a glass of <a href="https://news.sky.com/story/worlds-oldest-man-juan-vicente-perez-dies-aged-114-13107627">strong liquor</a> every day. <a href="https://www.businessinsider.com/susannah-mushatt-jones-loves-bacon-2015-10">Bacon</a> for breakfast every morning. <a href="https://apnews.com/article/health-france-nursing-homes-795c8273f66b61669e93103cc9c25cd0">Wine and chocolate</a>.</p> <p>While a popular news story, this is a relatively meaningless question that doesn’t help us understand why certain people have lived so long. Let me try to explain why, via beautiful buildings, fighter pilots and statistics.</p> <p>In the second world war, Allied statisticians were applying their skills to minimising the number of bombers being shot down by enemy fire. By studying the damage patterns of bombers returning from action, maps could be drawn up of the most frequently damaged parts of aeroplanes so that expensive, heavy armour could be added to these areas.</p> <p>Simple enough, right? Then, along comes statistician Abraham Wald who argues for the exact <a href="https://www.jstor.org/stable/2287454?origin=crossref">opposite point</a>. The planes that they’re studying are all those that did return from combat with extensive damage, but what about those that didn’t return?</p> <p>Wald argues that armour should be added to those places that are undamaged on all the returning planes, as any plane hit in these undamaged areas was shot down, never making it back to be surveyed.</p> <h2>Survivorship bias</h2> <p>This phenomenon is known as survivorship bias, or the cognitive and statistical bias introduced by only counting those that are around to count but ignoring those that haven’t “survived”.</p> <p>You can take these examples to the absurd. Imagine a group of 100 people, all of whom have smoked their entire life. As a group, the smokers would die earlier of cancers, lung disease or heart disease, but one or two might defy the odds and live to 100 years of age. Now imagine the intrepid journalist interviewing the lucky soul on their 100th birthday with that classic question: “What do you attribute your successful ageing to?”</p> <p>“Smoking a pack a day,” says the newly minted centenarian.</p> <p>It seems obvious but survivorship bias is everywhere in society. We can all think of that one famous actor or entrepreneur who succeeded despite adversity, who worked hard, believed in themselves and one day made it. But we never read about or hear about the countless examples of people who tried, gave it their all and never quite made it.</p> <p>That’s not a good media story. But this creates a bias, we primarily hear the successes, never the failures. This bias applies to our perceptions of architecture (mostly great buildings from a given period “survive”), to finances (we often hear examples of people who have succeeded in risky investments, those who fail don’t sell books or self-help plans) and to career plans (“If you work hard, and drop out of college now, you can be a successful athlete like me,” say those who have succeeded).</p> <p>I work with a variety of older people and often include extreme outliers who have lived to extreme ages. We’re currently studying over 65-year-olds who have maintained unusually high levels of exercise into older age and have maintained excellent health.</p> <p>They’re phenomenal examples of older humans, many of them are faster, fitter and stronger than me by many of the measures we perform in the lab, despite being almost twice my age.</p> <p>While we know that their lifelong exercise is associated with their unusually good health into older age, we can’t directly say one causes the other yet. It could be that highly active people are protected against chronic diseases such as cancers, diabetes and heart disease. But it also could be that these people are still active into older age as they’ve not been afflicted by cancers, diabetes or heart disease earlier in their lives.</p> <p>Conversely, there could be some unknown third factor that we’ve not yet identified about these people that both keeps them healthy and separately keeps them exercising.</p> <p>For clarity, there are things that scientists like me will say in carefully caveated, scientific language that will probably help you to live longer. Being very physically active, not eating too much and not smoking are all on that list, along with generally having a positive outlook in life, and of course, picking the right parents and grandparents.</p> <p>Correlation does not equal causation. That point is hammered home relentlessly to students in science degrees. It’s how our brain works, we see a pattern between two variables, and assume they’re linked in some way. But often, like in survivorship bias, we’re not looking at all the data, and so finding patterns where there are none.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/229159/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /></p> <p><em><a href="https://theconversation.com/profiles/bradley-elliott-1014864">Bradley Elliott</a>, Senior Lecturer in Physiology, <a href="https://theconversation.com/institutions/university-of-westminster-916">University of Westminster</a></em></p> <p><em>Image credits: Shutterstock </em></p> <p><em>This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/why-you-should-never-take-nutrition-advice-from-a-centenarian-229159">original article</a>.</em></p>

Retirement Life

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Ultra-processed foods: it’s not just their low nutritional value that’s a concern

<p>In countries such as the UK, US and Canada, ultra-processed foods now account for <a href="https://pubmed.ncbi.nlm.nih.gov/30744710/">50% or more</a> of calories consumed. This is concerning, given that these foods have been linked to a number of different health conditions, including a greater risk of <a href="https://pubmed.ncbi.nlm.nih.gov/33167080/">obesity</a> and various chronic diseases such as <a href="https://nutritionj.biomedcentral.com/articles/10.1186/s12937-020-00604-1">cardiovascular disease</a> and <a href="https://pubmed.ncbi.nlm.nih.gov/35896436/">dementia</a>.</p> <p>Ultra-processed foods are <a href="https://pubmed.ncbi.nlm.nih.gov/30744710/">concoctions of various industrial ingredients</a> (such as emulsifiers, thickeners and artificial flavours), amalgamated into food products by a series of manufacturing processes.</p> <p>Sugary drinks and many breakfast cereals are ultra-processed foods, as are more recent innovations, such as so-called <a href="https://www.sciencedirect.com/science/article/pii/S2213453019301144,">“plant-based” burgers</a>, which are typically made of protein isolates and other chemicals to make the products palatable.</p> <p>The intense industrial processes used to produced ultra-processed foods destroy the <a href="https://pubmed.ncbi.nlm.nih.gov/35067754/">natural structure</a> of the food ingredients and strip away many beneficial nutrients such as fibre, vitamins, minerals and phytochemicals.</p> <p>Many of us are well aware that ultra-processed foods are harmful for our health. But it’s been unclear if this is simply because these foods are of poor nutritional value. Now, two new studies have shown that poor nutrition may not be enough to explain their health risks. This suggests that other factors may be needed to fully explain their health risks.</p> <h2>The role of inflammation</h2> <p>The <a href="https://www.bmj.com/content/378/bmj-2022-070688">first study</a>, which looked at over 20,000 health Italian adults, found that participants who consumed the highest number of ultra-processed foods had an increased risk of dying prematurely from any cause. The <a href="https://www.bmj.com/content/378/bmj-2021-068921">second study</a>, which looked at over 50,000 US male health professionals, found high consumption of ultra-processed foods was associated with a greater risk of colon cancer.</p> <p>What’s most interesting about these studies is that the health risks from eating a diet high in ultra-processed foods remained even after they had accounted for the poor nutritional quality of their diets. This suggests that <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8747015/">other factors</a> contribute to the harms caused by ultra-processed foods.</p> <p>It also implies that getting the right nutrients elsewhere in the diet may not be enough to cancel out the risk of disease from consuming ultra-processed foods. Similarly, attempts by the food industry to improve the nutritional value of ultra-processed foods by adding a few more vitamins may be side-stepping a more fundamental problem with these foods.</p> <p>So what factors may explain why ultra-processed foods are so harmful to our health?</p> <p>The Italian study found that inflammatory markers – such as a higher white blood cell count – were higher in groups that ate the most ultra-processed foods. Our bodies may trigger an inflammatory response for any number of reasons – for example, if we catch a cold or get cut. The body responds by sending signals to our immune cells (such as white blood cells) to attack any invading pathogens (such as bacteria or viruses).</p> <p>Usually, our inflammatory response resolves quite quickly, but some people may develop chronic inflammation throughout their body. This can cause tissue damage, and is involved in many chronic diseases – such as <a href="https://pubmed.ncbi.nlm.nih.gov/25859884/">cancer</a> and <a href="https://pubmed.ncbi.nlm.nih.gov/28744020/">cardiovascular disease</a>.</p> <p>Many studies have found that poor diets can increase inflammation in the body, and that this is linked to <a href="https://pubmed.ncbi.nlm.nih.gov/28744020/">higher risk</a> of chronic diseases. Given that signs of inflammation were seen in participants of the Italian study who ate the most ultra-processed foods, this could suggest that inflammation may contribute to why ultra-processed foods increase disease risk. Some food additives common in ultra-processed foods (such as emulsifiers and artificial sweeteners) also increase inflammation in the gut by causing <a href="https://pubmed.ncbi.nlm.nih.gov/29899036/">changes to the gut microbiome</a>.</p> <figure class="align-center ">Some researchers have theorised that ultra-processed foods increase inflammation because they are recognised by the body as foreign – much like an invading bacteria. So the body mounts an inflammatory response, which has been dubbed “<a href="https://pubmed.ncbi.nlm.nih.gov/24939238/">fast food fever</a>”. This increases inflammation throughout the body as a result.</figure> <p>Although the US colon cancer study did not establish if inflammation increased in the men consuming the most ultra-processed foods, inflammation is strongly linked with an <a href="https://pubmed.ncbi.nlm.nih.gov/27821485/">increased risk of colon cancer</a>.</p> <p>Research shows that other mechanisms – such as <a href="https://www.bmj.com/content/378/bmj-2022-070688">impaired kidney function</a> and <a href="https://pubmed.ncbi.nlm.nih.gov/19502515/">toxins in packaging</a> – may also explain why ultra-processed foods cause so many dangerous health problems.</p> <p>Since inflammatory responses are hard-wired in our bodies, the best way to prevent this from happening is by not eating ultra-processed foods at all. Some plant-based diets high in natural, unprocessed foods (such as the <a href="https://pubmed.ncbi.nlm.nih.gov/36039924/">Mediterranean diet</a>) have also been shown to be anti-inflammatory. This may also explain why plant-based diets free from ultra-processed foods can help ward off <a href="https://pubmed.ncbi.nlm.nih.gov/26148921/">chronic diseases</a>. It’s currently not known to what extent an anti-inflammatory diet can help counteract the effects of ultra-processed foods.</p> <p>Simply reducing your intake of ultra-processed foods may be a challenge. Ultra-processed foods are designed to be hyper-palatable – and together with persuasive marketing, this can make resisting them an enormous challenge for <a href="https://pubmed.ncbi.nlm.nih.gov/33153827/">some people</a>.</p> <p>These foods are also not labelled as such on food packaging. The best way to identify them is by looking at their ingredients. Typically, things such as emulsifiers, thickeners, protein isolates and other industrial-sounding products are a sign it’s an ultra-processed food. But making meals from scratch using natural foods is the best way to avoid the harms of ultra-processed foods.<!-- Below is The Conversation's page counter tag. Please DO NOT REMOVE. --><img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/189918/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: https://theconversation.com/republishing-guidelines --></p> <p><a href="https://theconversation.com/profiles/richard-hoffman-221275">Richard Hoffman</a>, Associate lecturer, Nutritional Biochemistry, <em><a href="https://theconversation.com/institutions/university-of-hertfordshire-799">University of Hertfordshire</a></em></p> <p>This article is republished from <a href="https://theconversation.com">The Conversation</a>. Read the <a href="https://theconversation.com/ultra-processed-foods-its-not-just-their-low-nutritional-value-thats-a-concern-189918">original article</a>.</p>

Food & Wine

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Nutrition experts bust 10 myths about hydration

<h2>Myth: If you’re thirsty, you’re already dehydrated</h2> <p>Actually, your thirst sensations are a pretty sensitive gauge of your fluid levels. “Dehydration is the body’s natural loss of water through sweat, tears and breathing. The kidneys control the water balance in the body, and when they sense the need for more water replacement, it sends a message to our brains to drink more water by making us feel thirsty,” explains kidney specialist Dr Dara Huang.</p> <h2>Myth: Drink eight glasses of water every day</h2> <p>No question that drinking enough water is important. But the eight glasses advice is a myth, says Dr Huang, and it can be dangerous. “If your heart or kidneys is compromised, drinking too much water can cause congestive heart failure, pulmonary edema, or water intoxication. In these cases, fluid intake should be limited,” she explains.</p> <p>To figure out the magic millilitre-count of aqua that your body needs, you should take many factors into consideration, according to nutritionist Dr Roger E. Adams. “This number may be too much for some and not even close for others, especially if you are a heavy sweater, or simply larger. The larger you are, the more water you need for every function in your body, not to mention replacing sweat. However, if you are smaller or don’t sweat a lot, even less than eight glasses may suffice to maintain water balance,” he notes.</p> <p>When in doubt, talk to your doctor for their expert opinion.</p> <h2>Myth: Always drink water first thing in the AM</h2> <p>You’ve heard it before: “Start your day with a full glass of water.” While you might be thirsty and you might naturally reach for that, Dr Huang says it’s not necessary. “If you have normally functioning kidneys, it may be refreshing to reach for water, but it’s not vital,” she notes. “Some people think that if you go to sleep at midnight and wake up at 8am, you’ve gone at least eight hours without hydrating, so you have to drink water. This isn’t the case. And your urine can give a glimpse too: Your urine is clear because it’s diluted. If your urine is dark, it’s because your kidneys are doing their job to conserve water and it’s concentrated. The first void of the day is usually the darkest,” she notes.</p> <h2>Myth: Coconut water is the best recovery drink</h2> <p>Yes, it’s trendy, and it’s supposed to replenish you after a night on the town or a tough workout. It does contain fewer kilojoules than other potassium-rich fluids – but it’s not always your best option, says Dr Huang: “To prevent dehydration, drinking plain water is just fine. And it’s important to know that coconut water is not for everybody. It can cause dangerously high potassium levels in those who have kidney disease and should be avoided.” When in doubt, start with water and then speak with your doctor if you still feel dehydrated.</p> <h2>Myth: You can’t overhydrate</h2> <p>You know what they say about too much of a good thing, right? It actually becomes a bad thing, and the same is true for H20. People tend to think that you can’t drink too much water – especially novice runners, says Adams. The truth is you can, and it can be lethal. “A condition called hyponatremia, is a result of ingesting too much water thusly causing a decreased concentration of sodium in the body. This can lead to confusion, convulsions, and even death, especially when running,” he shares.</p> <h2>Myth: Water is all you need</h2> <p>You can go longer without food than you can without water, but Adams is quick to note that sometimes good ole’ fashion H20 doesn’t give your system all it needs. Take into consideration how much activity you’re doing, he says, how hot it is outside and how much you’re sweating. “Water is a great fluid replacer for most people, but it isn’t the perfect way to regain water balance for everyone and in every situation,” he says. “Higher amounts of electrolytes are lost when sweat rates increase during longer events or activities in hotter climates. A 10K run in a hot area of the country demands more electrolyte replacement than a walk in chilly temperatures.”</p> <h2>Myth: Electrolyte-enhanced drinks are best</h2> <p>Ever wondered where Gatorade comes from, especially now that this electrolyte sports drink and its ilk have cornered the rehydration market? It’s an interesting story, but you may want to think twice before reaching for these popular beverages, according to Dr Tania Dempsey. You don’t always need one after light activity, and some of the ingredients can be questionable.</p> <p>“The hydrogenated oils they use – particularly brominated vegetable oil, which was taken out of Gatorade but is still present in Powerade – can be harmful to the thyroid,” she explains. (Note that most manufacturers have removed or are planning to remove the ingredient.) “Also, the sugars found in these sports drinks are unhealthy. Powerade still contains high fructose corn syrup, which has been linked to type 2 diabetes. Gatorade recently switched to sugar and dextrose, which might sound better than HFCS but is equally problematic in causing the blood sugar to rise drastically.”</p> <h2>Myth: Caffeine causes dehydration</h2> <p>That daily cup of coffee in the am might be the only thing that ensures you get to your morning planning meeting, but is it drying out your system before you’ve even had a bite of breakfast? According to Adams, the commonly-held belief that coffee makes you dehydrated is plain wrong, especially for the casual coffee or tea drinker. Although large doses of caffeine alone can dehydrate, the water in your coffee and tea more than make up for any dehydrating effects, he explains.</p> <h2>Myth: Only drink extra during exercise</h2> <p>If you think sipping on a diet coke or tea is enough to keep you hydrated because you don’t work out frequently, you might be missing out on some much-needed H2O-induced nutrition – and make sure you know the subtle signs of dehydration. Adams says that many people think they only need water when they’re working up a sweat, but this habit can lead to mild dehydration during the day. Instead, he suggests drinking water throughout the day to make it your go-to beverage: “This is a simple way to ensure you are getting water all day long; not just when exercising. You need water for daily functions, so provide for that and you will ensure hydration the rest of the day,” he says.</p> <h2>Myth: The colour of your urine is the best hydration check</h2> <p>Yes, says Adams, the colour of your urine can be an indicator you need to chug, but there are other important indicators. Plus, if take multivitamins or are on a high-protein diet, the colour could be dark for reasons other than dehydration. “Instead of just looking at the colour, look at volume. The more you put in your body, the more that should come out. If you seldom go to the restroom, that’s a sign you are probably not consuming enough fluids,” he explains. “On the other hand, if you are running to the restroom every 15 minutes, you may be over-consuming fluids.”</p> <p><strong>This article originally appeared on <a href="https://www.readersdigest.co.nz/healthsmart/nutrition-experts-bust-10-myths-about-hydration" target="_blank" rel="noopener">Reader's Digest</a>.</strong></p> <p><em>Image: Shutterstock</em></p>

Body

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New food database to help consumers understand nutrition

<p><em>Image: Shutterstock </em></p> <p>A new food data base to help consumers understand the nutritional value of food they eat is currently in the works and will simplify understanding the nutritional value behind foods we love to eat. </p> <p>Do we really know and understand what is healthy and what isn’t when filling up the cart during your weekly shop?</p> <p>Food Standards Australia New Zealand (FSANZ) has begun developing a database to help consumers understand the nutritional value of the food they consume.</p> <p>FSANZ General Manager of Science and Risk Assessment, Christel Leemhuis, says the new Branded Food Database will work alongside the Health Star Rating system (HSR) and was requested by the department of Health.</p> <p>"It will allow us to track changes in the nutrient profile of foods over time, the database is targeted at providing a reliable source of information for modelling any future HSR changes."</p> <p>Consumers will be able to access the database online by entering a barcode to see the product’s health information. No scanning app will be available as of yet, but FSANZ hoped to add this consumer friendly feature to the database in time.</p> <p>Despite FSANZ's goal to include 85 per cent of food products available in Australia by 2023, it was up to food producers to opt-in, Ms Leemhuis said.</p> <p>"But by providing information to the database manufactures and retailers will contribute to industry transparency," she said.</p> <p>"We will compare that to our existing food composition databases, so that will allow us to identify if there are any products with a nutrient profile that doesn't look quite right [if we suspect a company is supplying inaccurate information]."</p> <p>Recent changes to the HSR system that prioritise sugar content as an assessment criteria have received harsh criticism from those who grow fruit, as juices are now ranked below diet soft drinks in terms of high sugar content.</p> <p>Agriculture Minister David Littleproud had also previously dubbed the labelling process as “madness” due to the emphasis on sugar content. Ms Leemhuis promises the new database will provide a more thorough breakdown of food’s nutrients.</p>

Food & Wine

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10 nutrition myths you need to stop believing

<p>Your nutrition needs change with age, as it becomes critical to incorporate healthy habits to better support your physical and cognitive health.</p> <p>Dietitian Ngaire Hobbins debunks the top myths when it comes to your diet.</p> <p><strong>1. Your stomach shrinks as you get older</strong><br />Although your appetite and your capacity to eat may change, your stomach doesn’t shrink as you get older. In fact, not eating well enough only accelerates the ageing process.</p> <p><strong>2. Weight loss is healthy</strong><br />Unfortunately, this is not always the case when we are older. Instead, dieting or unintentional weight loss should be avoided in our later years, with any weight loss a natural result of combining good exercise with an eating plan rich in protein.</p> <p>In fact, a bit of extra padding is beneficial to support your body and brain in the years ahead.</p> <p><strong>3. You need to eat less as you get older</strong><br />Whilst your metabolism slows and your energy output decreases, food and eating is what protects and fuels you — it is your key to ageing well.</p> <p>As you age, you may need to eat less of some things, and your body will need more of others, particularly foods rich in protein, vitamins, and minerals.</p> <p><strong>4. Only eat what you feel like</strong><br />The ageing process can play tricks on our appetite and the triggers that tell us if we are hungry or full. As a result, you might eat less than what your bodies really need. It’s important to realise the vital importance of continuing to eat despite the tricks, so your body gets the energy and nutrients it needs to function.</p> <p>An outright loss of appetite is not normal and could be symptomatic of an underlying health problem. If you are having trouble eating enough, try to eat small meals regularly throughout the day, even if you don’t always feel like it.</p> <p><strong>5. You need a low-fat diet</strong><br />Contrary to deeply entrenched popular opinion, a low-fat diet is not always the best, especially as you get older. Fat is an important source of calories and some people might need to eat a bit extra to maintain weight.</p> <p>For most, however, eating foods that contain mostly unsaturated fats is best for heart, body, and brain health. Fats found in foods such as olive oil, nuts, seeds, avocado, and oily fish are ideal.</p> <p><strong>6. Eat more vegetables</strong><br />Whilst nutrient-rich vegetables continue to be essential in your diet, protein needs to be at the centre of your plate, with the vegetables surrounding it from now on. That’s because you need more — not less — protein as you get older.</p> <p>Protein keeps our muscles, immune system, organs, and brains — all our systems — working and renewing minute by minute. Vegetables are always important, but if your appetite is small, ensure you get the protein in first, then enjoy the vegetables.</p> <p><strong>7. You only need to drink water when you’re thirsty<br /></strong>If you feel thirsty, you are already a bit dehydrated. That’s a problem because neither your body nor your brain can function at peak capacity if you are dehydrated. Dehydration can cause confusion and delirium, hampers kidney function, and worsens a multitude of other conditions. As you get older, you may not sense thirst as efficiently, putting them at greater risk of dehydration and making fluid intake an essential element of overall nutrition.</p> <p><strong>8. Supplements are sufficient</strong><br />Of course, we can’t live off vitamins and supplement tablets alone. Your body works best when it is working — that means eating and digesting food. What’s more, most supplements promoted to help you live longer, boost memory, fight off dementia and more, fail to live up to their claims.</p> <p>And there’s another problem — many interact with common medications or just don’t work the way they would if you ate them in the foods, they are naturally found in.</p> <p>You could spend a lot of money for no gain when you could do better by simply eating. Not only that, but you would miss out on one of life’s greatest pleasures — cooking and eating with family and friends.</p> <p><strong>9. You must always eat a "proper meal"</strong><br />Making sure you eat regularly is essential to help you live well and remain independent. However, eating three full meals a day can be a struggle if you have a loss of appetite, or find cooking too difficult or time-consuming.</p> <p>You can opt for pre-packaged meals, frozen dinners, or takeaway foods, but some of these don’t contain the protein and other nutrients necessary to support ageing bodies and brains; others are high in sodium or saturated fats. If three good meals are too much of a challenge, five to six small meals or well-chosen snacks can be just as beneficial.</p> <p><strong>10. Malnutrition is part of getting older</strong></p> <p>Malnutrition can affect anyone — at any age — and is not a normal part of the ageing process. However, with age comes a greater risk of malnutrition and it’s important that you don’t dismiss the warning signs as being a part of "old age".</p> <p>For more information on healthy habits for eating well, read the <a href="https://homeinstead.com.au/resources/nutrition-seniors">full nutrition guide</a>.</p> <p>What healthy habits have you tried to incorporate into your life?</p> <p><em>Written by Ngaire Hobbins. Republished with permission of <a href="https://www.wyza.com.au/articles/health/nutrition/10-nutrition-myths-to-ignore.aspx">Wyza.com.au</a>.</em></p>

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10 nutrition myths to ignore

<p>Your nutrition needs change with age, as it becomes critical to incorporate healthy habits to better support your physical and cognitive health.</p> <p>Dietitian Ngaire Hobbins debunks the top myths when it comes to your diet.</p> <p><strong class="bigger-text">1. Your stomach shrinks as you get older</strong><br />Although your appetite and your capacity to eat may change, your stomach doesn’t shrink as you get older. In fact, not eating well enough only accelerates the ageing process.</p> <p><strong class="bigger-text">2. Weight loss is healthy</strong><br />Unfortunately, this is not always the case when we are older. Instead, dieting or unintentional weight loss should be avoided in our later years, with any weight loss a natural result of combining good exercise with an eating plan rich in protein.</p> <p>In fact, a bit of extra padding is beneficial to support your body and brain in the years ahead.</p> <p><strong class="bigger-text">3. You need to eat less as you get older</strong><br />Whilst your metabolism slows and your energy output decreases, food and eating is what protects and fuels you — it is your key to ageing well.</p> <p>As you age, you may need to eat less of some things, and your body will need more of others, particularly foods rich in protein, vitamins, and minerals.</p> <p><strong class="bigger-text">4. Only eat what you feel like</strong><br />The ageing process can play tricks on our appetite and the triggers that tell us if we are hungry or full. As a result, you might eat less than what your bodies really need. It’s important to realise the vital importance of continuing to eat despite the tricks, so your body gets the energy and nutrients it needs to function.</p> <p>An outright loss of appetite is not normal, and could be symptomatic of an underlying health problem. If you are having trouble eating enough, try to eat small meals regularly throughout the day, even if you don’t always feel like it.</p> <p><strong class="bigger-text">5. You need a low-fat diet</strong><br />Contrary to deeply entrenched popular opinion, a low-fat diet is not always the best, especially as you get older. Fat is an important source of calories and some people might need to eat a bit extra to maintain weight.</p> <p>For most, however, eating foods that contain mostly unsaturated fats is best for heart, body, and brain health. Fats found in foods such as olive oil, nuts, seeds, avocado, and oily fish are ideal.</p> <p><strong class="bigger-text">6. Eat more vegetables</strong><br />Whilst nutrient-rich vegetables continue to be essential in your diet, protein needs to be at the centre of your plate, with the vegetables surrounding it from now on. That’s because you need more — not less — protein as you get older.</p> <p><em>Eating protein-rich foods such as meat, eggs and legumes is incredibly important as we age</em></p> <p>Protein keeps our muscles, immune system, organs, and brains — all our systems — working and renewing minute by minute. Vegetables are always important, but if your appetite is small, ensure you get the protein in first, then enjoy the vegetables.</p> <p><strong class="bigger-text">7. You only need to drink water when you’re thirsty</strong><br />If you feel thirsty, you are already a bit dehydrated. That’s a problem because neither your body nor your brain can function at peak capacity if you are dehydrated. Dehydration can cause confusion and delirium, hampers kidney function, and worsens a multitude of other conditions. As you get older, you may not sense thirst as efficiently, putting them at greater risk of dehydration and making fluid intake an essential element of overall nutrition.</p> <p><strong class="bigger-text">8. Supplements are sufficient</strong><br />Of course, we can’t live off vitamins and supplement tablets alone. Your body works best when it is working — that means eating and digesting food. What’s more, most supplements promoted to help you live longer, boost memory, fight off dementia and more, fail to live up to their claims.</p> <p>And there’s another problem — many interact with common medications or just don’t work the way they would if you ate them in the foods they are naturally found in.</p> <p>You could spend a lot of money for no gain when you could do better by simply eating. Not only that, but you would miss out on one of life’s greatest pleasures — cooking and eating with family and friends.</p> <p><strong class="bigger-text">9. You must always eat a "proper meal"</strong><br />Making sure you eat regularly is essential to help you live well and remain independent. However, eating three full meals a day can be a struggle if you have a loss of appetite, or find cooking too difficult or time-consuming.</p> <p>You can opt for prepackaged meals, frozen dinners, or takeaway foods, but some of these don’t contain the protein and other nutrients necessary to support ageing bodies and brains; others are high in sodium or saturated fats. If three good meals are too much of a challenge, five to six small meals or well-chosen snacks can be just as beneficial.</p> <p><strong class="bigger-text">10. Malnutrition is part of getting older</strong><br />Malnutrition can affect anyone — at any age — and is not a normal part of the ageing process. However, with age comes a greater risk of malnutrition and it’s important that you don’t dismiss the warning signs as being a part of "old age".</p> <p>For more information on healthy habits for eating well, read the<span> </span><a rel="noopener" href="https://homeinstead.com.au/resources/nutrition-seniors" target="_blank"><span>full nutrition guide</span></a>.</p> <p>What healthy habits have you tried to incorporate into your life?</p> <p><em>Written by Ngaire Hobbins. Republished with permission of <a href="https://www.wyza.com.au/articles/health/nutrition/10-nutrition-myths-to-ignore.aspx"><span>Wyza.com.au</span></a>.</em></p>

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Does microwaving food kill its nutritional value?

<p>The rumour: Microwaving food removes its nutritional value.  </p> <p>The verdict: If you do it right, microwaving food is one of the best ways to retain your food’s nutritional value.</p> <p>“Microwaving is actually one of the better food-heating methods, alongside steaming and stir frying, compared with boiling, as nutrient loss is less,” Helena Gibson-Moore, a nutrition scientist at the British Nutrition Foundation, told Women’s Health.</p> <p>Catherine Adams Hutt, a dietician and food scientist, adds: “Whenever you cook food, you'll have some loss of nutrients.”</p> <p>She says, “The best cooking method for retaining nutrients is one that cooks quickly, exposes food to heat for the smallest amount of time and uses only a minimal amount of liquid.”</p> <p>And as microwaving food does exactly that, you can go forth and create bulk meals to eat later.  </p> <p>Do you like the convenience of microwaving food or do you prefer other methods to reheat food? Share your tips with us in the comment below. </p> <p><strong>Related links: </strong></p> <p><span style="text-decoration: underline;"><strong><a href="/health/body/2016/05/tricks-to-make-healthy-supermarket-choices/"><em>4 super simple secrets to make healthy supermarket choices</em></a></strong></span></p> <p><span style="text-decoration: underline;"><strong><a href="/lifestyle/home-garden/2016/04/kitchen-tricks-that-that-will-save-you-money/"><em>8 kitchen tricks that that will save you money</em></a></strong></span></p> <p><span style="text-decoration: underline;"><strong><a href="/lifestyle/home-garden/2016/04/14-essential-kitchen-secrets/"><em>14 essential kitchen secrets</em></a></strong></span></p>

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What foods to eat over 60 to maximise nutritional intake

<p><em><strong><img width="126" height="125" src="https://oversixtydev.blob.core.windows.net/media/7264761/1_126x125.jpg" alt="1 (48)" style="float: left;"/>Dr Vincent is a world-renowned clinical nutritionist, food scientist and expert on antioxidants.</strong></em></p> <p>Diet is perhaps the most crucial contributing factor to the health of people over 60.</p> <p>As with most physiological functions, our digestive function and efficiency inevitably slow down as our age advances. This makes it even more important to make sure that the food we eat nourishes our ageing body, maintains and strengthens our bones, keeps our heart healthy, ensures our mobility and maintains our cognitive function.</p> <p>Life over 60 in this day and age is very different to what it used to be. There are plenty more activities, more accessible public spaces and more time for over-60s to enjoy their lives without having to stick to a schedule. But the only way you’re going to enjoy all this free time is by maintaining your health.</p> <p>Here are my five tips when it comes to eating healthy for people over 60.</p> <p><strong>1. Watch your calorie intake and indulge in moderation</strong></p> <p>As our age advances and as our physical activity decreases, our body needs less calorie intake than when we were younger. We need to make sure that we do not over-eat, as these excess calories will be deposited as fat and ultimately this causes weight issues.</p> <p>Snack smartly and wisely. Instead of going for a pack of biscuits, a brownie or a pastry, it would be better to reach for a handful of almonds, pistachios or some slices of apple.</p> <p>This is not to say that we should stop enjoying life, however. Let’s face it – cake, ice cream, biscuits, pastries and chocolate make us happy, and as long as we don’t have any health issues that prevent us from having them, we are allowed to indulge once in a while – the key is moderation. Remember that foods such as rich, creamy pasta dishes, potato bakes and bacon and eggs are high in calories and fat, so try to eat lean meats and avoid dishes laden with butter and cheese.</p> <p><strong>2. Fats and oils can be good, embrace them</strong></p> <p>As we know, recent studies have shown that fats and oils are not the bad guys they have been portrayed all this time. Healthy amounts of good fats and oils may help to maintain our skin health, cardiovascular health as well as brain functions. Foods like avocado, olive and olive oil, nuts, coconut oil and fish are good sources of healthy fats and oils.</p> <p><strong>3. Limit your sugar intake</strong></p> <p>As we age, our insulin response becomes less effective and if we don’t watch our sugar intake, it may cause a spike in our blood sugar level.</p> <p>In a Mayo Clinic study of 940 seniors aged 70 and older, it was observed that seniors with a diet high in carbohydrates and low in fat and protein were nearly four times as likely to develop mild cognitive impairment. High sugar intake was also associated with a greater risk of mild cognitive impairment.</p> <p>High sugar intake also negatively impacts our digestive health and in turn decreases the efficiency of our body to absorb nutrients.</p> <p><strong>4. Fruit and vegetables do wonders for your gut</strong></p> <p>Fresh fruit and vegetables are important not only for their fibre and vitamin C content but also for their antioxidants.</p> <p>Vegetables such as spinach and bok choy are also good sources of minerals such as iron and calcium.</p> <p>As we age, our digestive system slows, and we become more prone to constipation. Increasing your intake of fruit and vegetables will help keep you regular, not to mention providing important nutritional benefits.</p> <p><strong>5. Protein is truly one of life’s building blocks</strong></p> <p>Protein is extremely important for our aging body because it helps to maintain lean body mass.</p> <p>Lean meat such as chicken, turkey and pork are excellent sources of protein. While I like to recommend fish, we need to be careful about the presence of nasties such as lead and mercury – which is an increasing problem.</p> <p>What do you eat to stay healthy? Share your tips with us in the comments below.</p> <p> </p>

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The truth behind 5 common nutrition myths

<p>Is agave really better than white sugar? Will cleansing help my body detoxify? We all hunger for nutrition advice, but not all the advice you hear is worth believing. Here are the truths behind five common nutrition myths, as told by registered dietitian Cara Rosenbloom.</p> <p><strong>1. Processed meat causes cancer</strong></p> <p>Remember last year's scary headline? World Health Organisation says processed meat causes cancer. Turns out, the science was not as dire as the headline made it sound.</p> <p>The WHO report said that eating 50 grams of processed meat every day (about one hot dog) increased the relative risk of colorectal cancer by 18 per cent. That's not the same as "causing cancer". </p> <p>To put it into perspective: The average person has a five per cent risk of developing colon cancer; those who eat a lot of a processed meat increase their risk to six per cent.</p> <p>Meats that are not processed - such as steak, veal and fresh pork (like pork chops or loin, not bacon or ham) are less strongly linked to colorectal cancer than processed meats.</p> <p>So what does this mean for your dinner plate? The American Institute for Cancer Research suggests avoiding processed meat and limiting red meat to no more than 18 ounces per week (about 500g). Steaks and pork chops are better choices than sausages, deli meats or bacon.</p> <p><strong>2. Natural sweeteners are better than regular sugar</strong></p> <p>Let's face it: If you bake cookies using a cup of sugar, it really doesn't matter what type you use if you eat all of the cookies, right? Whether it's date sugar, agave or evaporated cane juice, when it comes to sugars, the quantity you consume matters more than the type.</p> <p>Guidelines recommend no more than six (for women) to nine (for men) teaspoons of any type of added sugar daily. Higher consumption is linked to an increased risk of heart disease, obesity and diabetes.</p> <p>Maybe you prefer coconut sugar because it's less refined or may cause less of an insulin spike than white sugar. That's fine, but you still need to watch portion size.</p> <p>Despite the different colours, textures and flavours, all sugars contain a similar number of calories (10-20 per teaspoon) but scant amounts of vitamins, minerals and fibre. Enjoy a spoonful in your coffee or in that bite of dessert, but don't believe any sugar is a health food.</p> <p><strong>3. Sea salt is healthier than table salt</strong></p> <p>Much like natural sugars, the health halo over sea salt is also undeserved. Although it's often marketed for its content of trace minerals, like copper and manganese, they're in such tiny quantities that they contribute very little to the body. Plus, we already get enough of these nutrients from the foods we eat daily.</p> <p>The truth is that sea salt and table salt contain the same amount of sodium by weight, and that's the nutrient of most concern. Consumed in excess (more than 2300 mg/day), sodium may put you at higher risk of stroke, kidney disease and high blood pressure.</p> <p>From a culinary point of view, however, the type of salt matters. Different varieties will change the flavour profile and texture of a dish. For example, flaky Maldon adds a terrific crunch, while Hawaiian sea salt imparts an earthy flavour. So choose a pinch of a particular salt for its culinary characteristics, not because you're sprinkling health onto your meals.</p> <p><strong>4. Quinoa is super-high in protein</strong></p> <p>Quinoa is often listed alongside poultry and meat as a stellar source of protein, so it's time to set the record straight. Quinoa has eight grams of protein per cup, but a three-ounce serving of meat or poultry has around 25 grams of protein - hardly comparable.</p> <p>The confusion lies in the terminology. Quick science lesson: Protein is made up of smaller units called amino acids. A "complete" protein contains all nine essential amino acids - and quinoa is one of relatively few plant-based foods in this category. But being a complete protein isn't the same as being high in protein.</p> <p>Quinoa is delicious and does add some protein to your meals, but with 40 grams of carbohydrates per cup, its culinary use is as a grain, not a protein. When compared with other grains, quinoa has a moderate amount of protein - not as much as wheat, but more than brown rice or oats.</p> <p><strong>5. Cleansing helps removes toxins from the body</strong></p> <p>Cleansing involves using laxatives, juices or herbal remedies to remove "toxins" from the body to accelerate weight loss or boost energy. But there is little scientific research on the effectiveness of cleansing, simply because most "detox diets" don't identify the specific toxins they aim to remove.</p> <p>Some people report feeling "energetic" after cleansing, but that may be because most detox diets involve eliminating processed foods. The downside to detoxing? Expensive supplements, possible nutritional deficiencies and false hope from unsubstantiated claims.</p> <p>You can skip the extravagant juice concoctions and costly supplements, since your body self-cleanses daily. We all have built-in detox systems: the skin, intestines, liver and kidneys effectively remove waste from your body through sweat, urine and faeces.</p> <p>So, a good workout (to sweat), some water (to pee) and a high fibre diet (to poo) will cleanse you naturally. And of course, you'll have less to "cleanse" if you don't drink too much alcohol, smoke or rely on a diet filled with processed foods.</p> <p>Are there any nutrition “myths” you would like to know more about? Let us know in the comments below.</p> <p><em>Written by Cara Rosenbloom. First appeared at <a href="http://Stuff.co.nz" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz.</span></strong></a></em></p> <p><strong>Related links:</strong></p> <p><a href="/health/body/2016/09/foods-that-relieve-pain-naturally/"><em><strong><span style="text-decoration: underline;">5 foods that relieve pain naturally</span></strong></em></a></p> <p><a href="/health/body/2016/08/why-you-should-always-eat-skin-on-fruit-and-veggies/"><strong><em><span style="text-decoration: underline;">Why you should always eat skin on fruit and veggies</span></em></strong></a></p> <p><a href="/health/body/2016/09/simple-ways-to-boost-your-immune-system/"><strong><em><span style="text-decoration: underline;">7 simple ways to boost your immune system</span></em></strong></a></p>

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