10 Nutrigenomics Breakthroughs

Tart Cherry Juice Lowers Blood Pressure

‘You are what you eat’ is a phrase that might strike fear into your heart depending on what is in your mouth at the time! 

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Tart Cherry Juice Lowers Blood Pressure

10 Nutrigenomics Breakthroughs from ten years of research (2008-2018)

By Aidan Connolly

If our genes are the blueprint that defines who we are, it is how they express themselves in the presence of nutrition, to produce proteins. ‘Gene expression’ patterns caused by food, also called nutrigenomics, tell us if we are sick, how we will react if we get sick, and if what we are eating or doing can make us better.

That’s the basic idea. We can see this play out in the way thoroughbred horses or zoo animals are fed. They’re given the highest quality food, it’s measured to the ounce and fed to the animals at specific times. There is a great deal about nutrigenomic data that has been gleaned from animal studies.

The Alltech Nutrigenomics Center has been studying animal nutrition’s impact on gene expression. This allowed scientists to determine in hours what outcomes to expect from feeding specific foods, feeds and dietary supplements to animals without waiting months or even years for results typical in farm trials.

Over the past ten years, nutrigenomics has now been used to

a)    Understand how specific foods change gene expression

b)    Quickly screen for new nutrients with similar benefits

c)     Predict responses to nutrients or foods.

What are the top 10 Highlights in Nutrigenomic research? Read more of Aidan Connolly’s article and be amazed at how much more we know now that we did ten years earlier.

→  Read full article

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Mediterranean 5-grain Salad with Sunchokes, Beets & Mozzarella

Our friends at Green Kitchen Storie  created this salad in collaboration with Swedish/Italian family company Zeta. They are launching a new range of organic whole grain mixes . Since grains can be a little colourless, they asked Green Kitchen Stories for a delicious recipe that looked stunning (no pressure, right). Luise and Elsa share a deep love for Italy and Italian flavours and they truly indulged in that while creating this salad.

The grains add a nourishing base for this salad and they are tossed in pesto for extra flavor. They add sunchokes that are roasted until buttery soft  and mix with thinly sliced raw, crunchy chioggia beets (aka candy cane or polka beets) and radishes. Of course they threw in some mozzarella and pine nuts (influenced by Italy!), and added red grapes for sweetness. All in all, it’s a real beauty of a salad, it is very nourishing and tastes just as good as it looks.

The idea of mixing chioggia beets with radishes for a colourful kick is shamelessly inspired by some of the salads in Erin Irelands instagram feed (worth checking out btw!).

Mediterranean 5-grain Salad with Sunchokes, Beets & Mozzarella
Serves 4–6

1 bag (250 g / 1 1/2 cup) Zeta organic 5-grain mix (Farro, Barley, Kamut, Brown Rice and Oat Groats), or grains of choice
500 g / 1 lb sunchoke/jerusalem artichoke
2 chunks mozzarella di bufalo
4 polka beets (chioggia) or yellow beets, peeled
1 bunch radishes, rinsed
200 g / 7 oz red grapes, halved
1 handful pine nuts, lightly toasted
2 handfuls rucola/arugula
1 bunch fresh basil

Pesto dressing
5 tbsp green pesto
2 tbsp cold-pressed olive oil
juice from 1/2 lemon

Preheat the oven to 200°C / 400°F. Rinse and brush the sunchokes (don’t bother peeling them) and cut them in 5-10 mm (1/4-inch) slices. Place the slices in a bowl, drizzle over olive oil and toss them until everything is covered in oil. Spread out the slices on a baking sheet covered with baking paper. Roast for 30-40 minutes or until soft with crispy edges.

Meanwhile, cook the grains in a large sauce pan filled with salted water, following the cooking time on the package. Drain any excess water and scoop the grains back into the sauce pan.

Stir together the pesto dressing and pour over the grains in the sauce pan. Make sure they are all covered and then pour the grains out onto a wide plate or salad bowl.

Layer with sunchoke slices and torn mozzarella chunks. Use a mandolin (or sharp knife) to shave the polka beets and radishes very thinly and spread on top of the salad together with pine nuts, grapes, rucola/arugula and basil.

Big Fat Lies Fifteen Years Later

Nutrition News Big Fat Lies Cover Fifteen Years Ago
Nearly fifteen years ago to the date, we published an interview with Ann Louise Gittleman. Back then Ann Louise was the one calling a flag on the play about cutting fat from our diets. There was a frenzy about high cholesterol rates and fat became the focus. Almost overnight, processed foods manufacturers took out coconut and palm oil, butter, all the saturated fats. They substituted less nutritionally dense oils (safflower) and increased the amount of sugar to make the new formulations palatable. We all know where that got us. This month we’re revisiting the Big Fat Lies  conversation with another interview with Ann Louise. Watch for details.

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Fabulous Foodie Friday – April 11.2014

Chew On This
Easy homemade granola bars
 
Cherry-Almond Granola Bars
Erin McDowell
Granola bars–fast, convenient, purse-sized. Just do yourself a favor and don’t read the nutrition info. Lucky for us gals on the go, a healthy version is achingly easy to make at home. Toast up some oats, add a drizzle of honey, a spoonful of almond butter and a handful of your favorite mix-ins, and you’ve got your own granola bars in less than 30 minutes. And they’re good for you too, but that won’t stop us from drizzling a little chocolate on top next time…
Cherry-Almond Granola Bars
A PureWow Original Recipe
Makes 12 bars
Start to Finish: 25 minutes
Ingredients
1 tablespoon unsalted butter3 cups quick oats1½ cups almonds, coarsely chopped1 cup dried cherries

3 tablespoons brown sugar

⅓ cup honey

1½ cups almond butter

½ teaspoon vanilla extract

DIRECTIONS
1. Line a 9-by-13-inch baking pan with parchment paper, leaving an overhang on both sides.2. Melt the butter in a large sauté pan over medium heat. Add the oats and toast until fragrant, 1 to 2 minutes.3. In a large bowl, combine the oats with the remaining ingredients and mix well to combine. (This can be done by hand, but it’s especially quick in the bowl of an electric mixer fitted with the paddle attachment.)4. Press the oat mixture evenly into the prepared pan. Pop the pan into the refrigerator or freezer to let the mixture set for 5 to 10 minutes. Cut into 12 evenly sized bars and serve. The bars will keep in an airtight container or wrapped in plastic for up to five days.
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