Cauliflower rice is a healthy and easy-to-make alternative to white rice

Cauliflower is anunderrated vegetable that belongs to the cruciferous vegetable family. Cruciferous vegetables or more popularly known as green leafy vegetables include lettuce, cabbage, spinach, broccoli, kale, and so on.

Unlike its counterparts, cauliflower is often considered less nutritive and unhealthy however that is incorrect. In fact, cauliflower is a superfood. Superfoods are foods that have an exceptionally high-nutrient content and are very beneficial to the body.

Here are some benefits of consuming cauliflower:

Nutrient-packed

Cauliflower is rich in nutrients such as vitamin C, vitamin B6, vitamin K, folate, potassium, magnesium, phosphorus, manganese, fibre and so in. Adding just 2 cups of cauliflower to your diet a few times a week can provide you with various nutrients and ensure better overall health.

Rich in antioxidants

Antioxidants refer to substances that protect our body's cells from damage. These damages may be caused due to harmful radicals present around us and may even cause various health complications. They also ensure the better health of our cells.

High in fibre

Cauliflower unlike other cruciferous vegetables is high in fibre. Fibre is integral in ensuring the better health of our body, especially our gut. In fact, about 120 grams (1 cup) of cauliflower can provide us with 10% of our daily fibre requirement.

Low-calorie

Cauliflower is much lower in calories as compared to other foods rich in fibre. Cauliflower is a low-calorie substitute for grains and legumes if consumed for fibre. Although, it may not provide as much protein and other nutrients as legumes and grains. Cauliflower may be a great filling addition to your diet if you wish to follow a low-calorie diet.

Boosts weight loss

As discussed above, Cauliflower is a low-calorie vegetable. In fact, 100 grams (one cup) of cauliflower only has 25 calories. Various fibre-rich foods are usually high in calories, unlike cauliflower. It also helps keep you feeling fuller for longer, reducing your chances of unhealthy snacking between meals.

How can I add more cauliflower to my diet?

Cauliflower rice

Cauliflower rice is a unique yet easy-to-make cauliflower recipe. You can make it by boiling the florets and then running them under cold water. Once cool, grind them into a mixer till they start replicating rice texture. This cauliflower rice is a nutrient-packed low-calorie substitute for rice and can be servedwith almost any dish you would consume rice with.

Cauliflower dip

Cauliflower dip is another great way to incorporate it into your diet. Add some boiled cauliflower florets, peeled garlic cloves, coriander, seasoning, and olive oil into a blender and blend into a dip-looking consistency.

Cauliflower crust

Cauliflower pizza crust has emerged as a great alternative to high-calorie unhealthy pizza. This crust can be prepared by incorporating cauliflower rice (follow the same steps as this recipe) into beaten eggs. Spread this doughy mixture on parchment paper and bake for a few minutes. You can also cook it on a stove like you would cook a roti for a few minutes. Top this crust as you would top a pizza and your cauliflower crust pizza is ready.

Cauliflower instead of potatoes

Cauliflower works as a great substitute for potatoes as well. Cauliflower can be used in various potato-oriented dishes such as mashed cauliflower, honey chili cauliflower, cauliflower and cheese bites, and so on.

Cauliflower cheese

Cauliflower may even be a great alternative to cheese if you wish to follow a plant-based diet or want to reduce your calorie intake. Cauliflower paste (boiled florets blended to a creamy texture) may work as a great alternative to cheese in dishes like Mac and cheese.

In conclusion, doing sufficient research if what you eat can help you better plan a healthy well-balanced diet. Along with this, creativity is the key. Eating healthy can appear boring if you cook the same dishes and meals. Trying to incorporate healthy foods into your diet is unique and different ways can help you in staying healthy.

Disclaimer: This content including advice provides generic information only. It is in no way a substitute for a qualified medical opinion. Always consult a specialist or your own doctor for more information. NDTV does not claim responsibility for this information.

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Cauliflower: 5 Benefits Of This Underrated Superfood & 5 Versatile Ways To Add It To Your Diet - NDTV

Whether you're headed to the bar after a long week at work or just want to pop open a bottle on a hot day, beer is an integral part of many people's regular routine. In fact, according to Beer Info, the average adult in the United States ages 21 and older consumes around 28.2 gallons per year. However, beer isn't for everyoneand it's not just those who don't like the taste who should pass up that bottle. Read on to discover six types of people who should never drink beer, according to a doctor.

RELATED: The #1 Best Juice to Drink Every Day, Says Science

When it comes to popping open a bottle of beer, one rarely ever considers the sugar content. While the ingredient list doesn't always list sugar as an ingredient, it is created naturally when the grains are fermented by yeast.6254a4d1642c605c54bf1cab17d50f1e

"Beer can rapidly induce an increase in patient blood sugar or in a fasting state can cause a rapid rise in insulin and can cause hypoglycemia which is also dangerous," says Dr. Jonathon Kung, MD, a gastroenterologist at Mount Sinai.

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If you're looking to shed a few pounds, you may want to stay away from this popular alcoholic beverage. "Beer is loaded with anywhere from 100 to 200 calories with little nutritional value," says Kung.

According to research published in Nutrients, daily amounts of beer greater than or equal to 500 millilitersthat is, about 16.9 ouncesincrease the risk of not losing weight, particularly in men. For those trying to lose weight, beer consumption can prevent one from reaching a daily calorie deficit necessary for weight loss. Swap out the bottle of beer for a bottle of water to save those empty calories.

RELATED:10 Worst Beers to Always Leave on Grocery Store Shelves

Those who follow gluten-free diets should try to avoid drinking beer as it may contribute to future digestive problems. "Beer often contains gluten which can trigger an inflammatory response in the gut of many patients resulting in gastrointestinal symptoms," says Kung. There are gluten-free beers out there that may be better for those with food sensitivities.

Stomach issues aren't fun for anyone, especially those with irritable bowel syndrome. "Beer often causes bloating, gas, diarrhea, and sometimes abdominal pain by irritating the wall of the gut or causing fluid retention in some patients," says Kung.

RELATED:6 Best Foods to Eat for an Upset Stomach, Says Dietitian

While drinking beer might sound like a good idea after a long week, if you have liver disease or cirrhosis, you're going to want to stay away. "Beer is alcohol which when metabolized by an already irritated liver (often in the setting of cirrhosis, viral hepatitis, or autoimmune disease), can further hasten damage to the parenchyma of the liver and ultimately can result in a decline in liver function," says Kung.

You might know to avoid foods that are acidic or high and fat when it comes to preventing heartburn, but beer should also be added to that list according to Kung. "Beer is known to weaken the closing ability of the lower esophageal sphincter (which separates the stomach from the esophagus), resulting in more acid reversing into the esophagus resulting in heartburn symptoms."

RELATED:5 Surprising Effects of Giving up Energy Drinks, Says Dietitian

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6 People Who Should Never Drink Beer, According to a Doctor Eat This Not That - Eat This, Not That

Keeping a plant-based diet while traveling long distances can be a serious challenge. If you're driving,you can always try one of the manyvegan fast food options, butfrequent flyersstruggle to find veganmeals or snacks in the air.Now, United Airlines is adding t Impossible Foodsmenu items to select flights and airport lounges. The new plant-based menu itemsare a first step inUnited's mission to improve sustainable offeringsin the air.

We want our food offerings to evolve and change along with peoples preferences were proud to work with Impossible Foods and think our customers are really going to love these new options, United Managing Director of Hospitality and Planning Aaron McMillan said. To many travelers, the quality of food choices at the airport and in the sky are a really important part of the customer experience, so were invested in making sure our menu items exceed their expectations. This is the first of many updates we look forward to sharing in the months ahead.

Currently, the airline flies between 100 million and 200 million people a year, meaning that a significant portion of flyers is likely following plant-based, flexitarian, or fully vegan diets. United will provide an Impossible Meatball Bowl to all first-class customers on domestic flights more than 800 miles in the continental U.S. The bowl features three vegan meatballs with broccolini, couscous, and herb-infused tomato sauce.

United will also provide a specialty vegan meat option for breakfast at the Chicago OHare, Los Angeles, Newark, and San Francisco Polaris lounges. The Impossible Sausage will be available for diners as an omelet ingredient or as a breakfast patty in the buffet. Unite aims to provide its customers and flyer with healthier, more sustainable options as customer preference begins to veer into plant-based interests.

United is all about offering the highest quality customer experience, which is something we have in common here at Impossible Foods, Senior Vice President of Sales at Impossible Foods Dan Greene said. It's exciting to see the airline bring new options to consumers that are better tasting and better for the planet. We think United flyers are going to love having access to Impossible dishes in the air and in the lounge.

Vegantourism is on the rise. Last September, a report revealed that vegan-friendly tourism is becoming a far more important segment of the overall travel industry. Surveying 5,700 people globally, the report found that nearly 76 percent of respondents believed that ethical and environmental sourcing of food influenced their choices. Now, tourism is nearly back to pre-COVID-19 pandemic levels, and more people than ever desire plant-based options.

One app, Vegvisits, works to alleviate the stress of plant-based travel. The global travel platform provides a resource for vegan tourists to find vegan and plant-based experiences while in new cities. Now, the app is available in over 80 countries and the founders, Linsey and Nicholas Minnella, hope to expand further.

This March, Delta Airlines announced its new plant-based menu, featuring five plant-based menu items. The plant-based dishes became available for the month-long trial period on flights that travel 900 miles or longer. The meatless meals available to Delta One or First Class customers included meatless meatballs from Impossible Foods and vegan lamb from Black Sheep Foods.

This week United Airlines announced it is partnering with Impossible Foods to offer vegan and plant-based menu items on flights. More and more carriers and airports are beginning to cater to plant-based consumers.

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United Airlines Teams Up With Impossible Foods - The Beet

Andrew Maciver had always wanted to get into shape. For the better part of a decade, the 39-year-old from Sydney, Australia would constantly tell himself that "one day" he would do something and get fit, healthy, and most importantly, happy.

However, like many people in Maciver's shoes, the gym could seem like a cold, unwelcoming place that left him feeling intimidated. As a result, he avoided working out for most of his life and had never done any weightlifting prior to his transformation.

"I was at the heaviest weight I had ever been and was mentally and emotionally 'flat', which was slowly affecting almost every aspect of my life," he says. "My 40th birthday was fast approaching, as was the impending birth of our second child, and it was then I felt that I had to make a change."

Courtesy of Andrew Maciver

That change would come in the form of a transformation with his local Ultimate Performance gym. Spurred by the motivation to be the best father and husband he could for his growing family, Maciver made it his goal to go all-in on becoming the fittest he had ever been.

He worked out at the gym three days a week with each session lasting around 45 minutes and led by a personal trainer. The sessions included resistance training across six exercises broken down into three different supersets. This routine helped Maciver build muscle fast while also teaching him how to deal with difficult exercises.

"The Atlantis Strength Pendulum Squat broke me every single time," he says. "Yet, it produced the best quad exercise you can get. Every bit of pain on that machine was worth it in the end."

Maciver's trainer, Zach, made sure he stayed on track with his workout technique but also on track in the kitchen, too.

"Each week, I had weight and fat loss numbers to hit," he says. "And, Zach was with me every step of the way ensuring that I continued to progress. He checked in with me every day to make sure I was comfortable with my food plan and calorie deficit."

Like any authentic weight-loss transformation, strict and healthy dieting is required to get the results you'll want to write home about. Before Maciver began his journey, a typical day would involve cereal or toast for breakfast, fast food for lunch and a dinner of pasta or rice. Plus, throughout the day he would find himself snacking on sweets.

During his transformation, a typical day's diet would involve:

Breakfast: Ham, Mushroom, Spinach and Egg white omelette

Lunch: 150 grams of Rump Beef Steak with steamed vegetables

Dinner: 150 grams of 5% fat Beef Mince bolognese with zucchini noodles

Shakes: Whey protein shake

Snacks: Rice cakes with low fat jam or peanut spread

It's no surprise that this strict diet mixed with a consistent workout routine allowed Maciver to get the body he'd always wanted. In a little over 3 months, he lost nearly 30 pounds and 14 percent body fat. However, not every change was purely physical. Maciver is now also able to finally be the father and husband he's always wanted to be.

"The changes in my state of mind and confidence are almost immeasurable," he says. "Feeling fitter, stronger and healthier can do nothing but make you happy. I can now keep up with our two little girls and am in the right shape to handle their neverending levels of energy."

His journey also had the unexpected consequence of helping him overcome lower back pain that had plagued him for years. Maciver would go on to learn that this was due to the developing and strengthening of his core musclesthus, removing the stress off of his back.

Courtesy of Andrew Maciver

Maciver's transformation occurred during the wave of COVID-19 lockdowns in Australia, so he was unable to immediately show off his hard work to his friends and colleagues. When the time came, they were amazed.

"When I did finally get to see them in person their reaction was instant and they couldn't believe how much I had changed physically," he says. "Experiencing the changes yourself is one thing but seeing the reactions of friends and family really hit it home for me on how successful my transformation was."

Despite feeling better than ever with his progress, Maciver isn't quite done with his fitness journey yet. He's locked in a marathon for later in the year and will be returning to UP to continue training with some enhanced strength goals in mind.

When asked what advice he has for someone considering a similar journey, he says it's most important to just get started.

"It doesn't matter how small the first step is, you just have to take that first step. Be it going to a gym, a fitness class or a run, as long as you get out there doing something, it will spark something in your brain that will leave you wanting more. The first few weeks might seem hard, but once you have the ball rolling and momentum behind you, the rest will fall into place."

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How This Guy Dropped Nearly 30 Pounds in 3 Months and Lost His Dad Bod - Men's Health

The best compliment Nick Boyle mightve gotten this offseason is that he doesnt look like Nick Boyle anymore. Or at least not like the Nick Boyle of recent memory.

Said offensive coordinator Greg Roman: He looks like a completely new guy this year. Its unbelievable what hes done, the hard work hes put in.

And first-year tight ends coach George Godsey: You can obviously tell, looking at him, hes physically different.

And coach John Harbaugh: He does look like a new guy.

The further Ravens tight end Nick Boyle gets from the misery of the past two seasons, the better. Injuries have limited him to just five games since he underwent what he called the worst surgery of my life, a 2020 knee operation that repaired his meniscus, PCL, MCL and fracture damage. (Kevin Richardson / Baltimore Sun)

The further the Ravens tight end gets from the misery of the past two seasons, the better. Injuries have limited Boyle, 29, to just five games since he underwent what he called the worst surgery of my life, a 2020 knee operation that repaired his meniscus, PCL, MCL and fracture damage. A clean-up procedure last summer delayed Boyles comeback, and he remained hobbled after returning to action last season.

At the Ravens organized team activities, however, his limp is barely noticeable. Any concerns about the November 2020 injury that derailed his career are mostly gone, too. Boyle said Wednesday that he feels really, really good right now, and hes played like it in Owings Mills.

Theres days where I dont feel as good, and theres days where I feel like a million bucks, he said after Wednesdays voluntary practice. And thats still kind of working through it at this point. But its not like anywhere near last year. I feel so much better and Im just ready to go. Really excited to be out there and participating.

Thats the worst thing youre in there [the facility], just watching out the window like a little kid. Sitting out there, Im like, Man, I just want to go out there. And to be able to go back out there and feel good while being out there is a blessing.

The Ravens hope is that a lighter Boyle could be a better Boyle, a more available Boyle. When he emerged as the versatile hammer in the Ravens record-breaking rushing attack four years ago, he weighed about 280 pounds. Boyle had to be strong enough to scrap with edge rushers on play-action drop-backs and nimble enough to take on linebackers and safeties in space.

With mandatory minicamp less than a week away, Boyle estimated that he weighs about 262 pounds but I feel good, and Im way stronger than I was. He wanted less stress on his left knee, so he changed his diet. He committed to eating four prepared meals a day, with no room for snacking.

My wife would cook stuff and I wouldnt eat it, he said. She would hate that. Shed be like, Im just cooking for our kids now, and theyre like 2 [years old and] 1 [year old]. So it was really, I want to say, satisfying to see that work kind of pay off and to continue it to get back on the field the way I want to.

Theres days where I dont feel as good, and theres days where I feel like a million bucks, Ravens tight end Nick Boyle, right, said after Wednesdays voluntary practice. And thats still kind of working through it at this point. But its not like anywhere near last year. I feel so much better and Im just ready to go. Really excited to be out there and participating." (Kevin Richardson / Baltimore Sun)

Little about Boyles offseason was conventional. Eager for a change of scenery, he reached out to his agent and ended up relocating with his family to Arizona, not far from friend and fellow tight end Mark Andrews home. For two months, Boyle worked to rehabilitate every day, fueled by the uncertainty of whether hed ever look like the player who, in 2019, had commanded a three-year, $18 million contract extension.

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He even ended up working out with former Pittsburgh Steelers outside linebacker James Harrison, who was also working out in Arizona. Boyle didnt approach Harrison at first It was kind of like, He was a Pittsburgh Steeler. No one really likes him but after a couple of days together, they started talking and training together.

That dudes super strong, Boyle said of Harrison, one of the NFLs elite defenders during his playing career. I feel like an eighth-grader next to him half the time when Im out there.

Boyle returned to Baltimore better prepared for the rigors of the season ahead. He recalled how demoralizing last season was; his wife compared his emotional journey to a roller coasters, the highs of one day undercut by the lows of another. Boyle wanted to play, even as his banged-up body (and then the coronavirus) told him he wasnt quite ready. After playing 32 offensive snaps in his 2022 debut, a Week 10 win over the Chicago Bears, Boyle was limited to 63 snaps over the next four games.

Ravens tight end Nick Boyle returned to Baltimore better prepared for the rigors of the season ahead. He recalled how demoralizing last season was; his wife compared his emotional journey to a roller coasters, the highs of one day undercut by the lows of another. (Kevin Richardson / Baltimore Sun)

Last year, he just wasnt the same guy, Harbaugh said. I mean, that injury was a bad injury. Certainly, we all hoped hed come back last year and be ready to go, but he just couldnt do it. And then he did have a setback or two in there along the way. Now its just all clicked. And he looks like Nick, but I would say he looks a little faster and a little quicker than he did before.

Even with the Ravens investment in tight ends and fullbacks this offseason general manager Eric DeCosta re-signed Pro Bowl selection Patrick Ricard and drafted Isaiah Likely and Charlie Kolar in the fourth round there should be a spot for a healthy Boyle on the teams 53-man roster this summer. Hes the best in-line blocker among the Ravens tight ends, a skill that allows Andrews to line up in the slot, where the All-Pro is most dangerous.

Boyle said Wednesday that hes on a good path. He also knows he still has to get to the end of it.

He feels good, Godsey said. And were monitoring that as we go. Mentally, hes there for the young guys, but physically, he feels good. Its early, like I said. [When] we put the pads on, well see how that situation goes when we get there.

Continued here:
Ravens TE Nick Boyle changed his diet and worked out with a former Steelers star. Now he's 'a completely new guy.' - Baltimore Sun

A growing body of literature ties the gut microbiome to symptoms of depression in a seemingly circular relationship where each affects the other. However, many of the studies on this relationship merely link certain bacterial populations or diets to major depressive disorderleaving open critical questions about the underlying mechanisms of how the gut microbes might influence depression.

Research published last month (May 3) in Cell Metabolism takes an important step toward filling such gaps, demonstrating in multiple animal species that there is likely a causative relationship between depression severity and serum levels of the nonessential amino acid proline, which the study finds depend on both diet and the activity of proline-metabolizing bacteria in the gut.

To the best of my knowledge, this is the first time that a team actually demonstrates a causal relationship between proline intake and depressive behavior, Kings College London metabolism researcher Sandrine Claus, who didnt work on the study and is also chief scientific officer of the microbiome therapeutics company YSOPIA Bioscience, tells The Scientist over email. I am unaware of a proline-mediated gut-brain axis. This is therefore a completely novel mechanism of action.

Previous research had found that proline, among other dietary compounds, seems to play a role in major depressive disorder, but we found increased levels not only [in] major depression but also in subjects with moderate depression, study coauthor Jos Manuel Fernndez-Real, a researcher at the Girona Biomedical Research Institute and Dr. Josep Trueta Hospital, both located in Spain, explains. Indeed, the severity of the symptoms correlated with the subjects circulating proline.

Fernndez-Real and his colleagues uncovered this when they compared peoples responses on an 80-item food intake questionnaire with scores on the Patient Health Questionnaire-9 (PHQ-9), a common clinical survey for diagnosing and measuring the severity of a persons depression. Out of all the dietary nutrients in the questionnaire, Fernndez-Real says, the one most associated with depressive traits was precisely proline. Blood tests in the same participants solidified the correlation between proline and depressive traits.

However, some discrepancies emerged within the data that demanded a closer look. Not all subjects with increased proline in the diet had increased proline in the plasma, hinting that some yet-undiscovered factor was involved, Fernndez-Real explains. In search of that explanation, he and the other researchers determined the microbiome compositions of the human participants.

The paper notes that most previous studies attempting to do the same failed to achieve bacterial species-level resolution and have reached inconclusive and conflicting findings. But Fernndez-Real and colleagues employed a multi-omics approach that allowed them to link microbial function to the specific biological pathways associated with depression, granting their study a level of resolution that Fernndez-Real says was lacking from what he describes as underpowered previous studies.

In the study participants, plasma proline levels were associated with the presence and activity of specific gut bacteriapeople with high proline consumption and higher plasma proline levels had different microbiome compositions than those who consumed the same amount of proline but had less circulating in their blood. Furthermore, the team found that the microbial communities of the former were associated with more severe depression.

To determine whether theres a direct link between proline and depression, the researchers revisited and modified mouse and Drosophila melanogaster models that theyd previously used to study how the microbiome influenced cognitive abilities.

The researchers fed 10 mice a standard diet and another 10 a proline-supplemented diet, then subjected them to stressors typically used to trigger depression-like behaviors. After six weeks, the experimental group had significantly higher proline levels circulating in their plasma and exhibited more signs of depressive behaviors, such as a disinterest in sugar water and decreased mobility during a tail suspension test.

To see how the microbiome factored in, the researchers took fecal samples from 20 human volunteers (nine of whom had high proline levels and all of whom demonstrated a direct correlation between their PHQ-9 score and circulating plasma proline) and put them into antibiotic-treated mice, effectively transferring the human microbiomes into the animals. When the mice were subjected to another test meant to induce depressive behaviors, the researchers found that the mices behavior correlated with the PHQ-9 scoresand therefore circulating proline levelsof their donors as well as the mix of microbes now residing in their guts.

The data demonstrated that a particular microbiota metabolizes proline and is critical to develop more or less depressive symptoms, says Fernndez-Real.

The researchers also conducted RNA sequencing of the animals prefrontal cortex, a region of the brain associated with cognition. That revealed that genes related to depressive behaviors had been upregulated following fecal transplantationand that expression of the proline transporter gene Slc6a20 in the brain correlated with the mices behavior and their microbe donors PHQ-9 scores.

The microbiota from subjects with the highest depression scores induced emotional traits in the mice, says Fernndez-Real. Interestingly, the prefrontal cortex of transplanted mice showed increased expression of genes . . . that we also found in the intestine of subjects with increased proline intake.

From there, the researchers moved on to Drosophila experiments, subjecting both wild type control flies and those with downregulated CG43066the Drosophilaversion of sl6a20to stressors to see if the transporters affect whether the animals exhibit depressive behaviors. They then ran the same tests on Drosophila colonized with the bacteria found to increase or decrease proline metabolism in the prior experiments. Downregulating the proline transporter gene or colonizing the Drosophila with specific bacteria, especially certain Lactobacillus species, seemed to protect the flies from depressive behavior, the study found.

The researchers werent able to conduct similar experiments in people, which they concede limits the conclusions that can be drawn from their work. Going forward, Fernndez-Real says it will be important to test, for example, whether diets with different proline contents influence depressive traits and depressive symptomology.

Chrysi Sergaki, a microbiome researcher at the Medicines & Healthcare products Regulatory Agency in the UK who did not work on the study, tells The Scientistover email that using these [animal] models is a start. They can help us understand the impact of the microbiome on brain function, but that doesnt necessarily mean that it will work the same way in humans. Still, she says that because similar experiments cant be performed on humans, the animal models used in the new study can grant researchers a deeper understanding of how the microbiome can influence the functions of the organism they live in, adding that that knowledge can be valuable in the way we think about the microbiome when we move to humans.

Claus expresses similar sentiments. Modeling depressive behaviors in animals is . . . very challenging, she writes. I actually thought that the drosophila model was interesting despite the fact that we cannot directly translate behavioral observations from drosophila to humans. These are useful to study mechanisms of action though.

Still, Claus adds that a lack of data on circulating proline levels in the mouse model, combined with repeated reanalysis of the same cohort of people, make it difficult to draw definitive conclusions about the mechanism of microbial proline metabolism and its link to depression.

The authors keep reanalyzing the same cohort, insisting that they always find a consistent microbial signature with PHQ-9 and proline, Claus writes. But this is not surprising since proline is correlated to PHQ-9 score in this cohort, and PHQ-9 score is correlated with a microbial signature.

Sergaki applauds the study authors for describing the limitations of their work, adding that microbiome studies are notoriously difficult to reproduce and therefore validate. I think all microbiome scientists look at these studies with a critical eye, she tells The Scientist. The authors mention certain limitations of their study which are quite important. The biggest question is always this: correlation or causation? Due to the complexity of the system, this is very difficult to answer.

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Study Links Depression with High Levels of an Amino Acid - The Scientist

Jeffrey Boakye is right to think that the stories we tell our children are the moulds that cast their future values (Why are books on the English school curriculum still in the grip of straight, white men?, 7 June). Recent research from the End Sexism in Schools Campaign has also established that children in the UK are still living off a worryingly limited diet of white, male authors and white, male protagonists.

Our research confirms that the novels Boakye mentions are in the top five most taught in years 7 to 9. But boys need to be taught to listen to and respect female voices as authoritative, and to be empathic to the viewpoints of women and girls. This is essential in tackling one of the root causes of male violence against women and girls. And girls need to be taught that our expectations of them are not tied to life-denying gender stereotypes.

Parents challenge your schools to change. Teachers you have the agency to make these changes. It is our duty as their parents, educators and carers to teach children more books by women, and more books with female protagonists and if this means leaving out some of the so-called classics, so be it!Debbie Brazil and Rachel FennEnd Sexism in Schools Campaign

Jeffrey Boakye stresses the need for a broader choice of literature in the school curriculum in our diverse culture. I have to say that when I taught, we did study a broad range. And even if colonial shackles are present, an enlightened teacher will debate these with pupils without necessarily damning the book.

Yes, some books were regular old chestnuts on the literature syllabus, but they have much more relevance to today than Boakye allows. Of Mice and Men illuminates what it is to have a learning disability; Animal Farm tackles gang culture; and An Inspector Calls criticises a white, class-ridden society.

Most teachers of literature do study, with their A-level and GCSE pupils, books such as Toni Morrisons Beloved, Mildred Taylors Roll of Thunder, Hear My Cry, Khaled Hosseinis A Thousand Splendid Suns and Arundhati Roys The God of Small Things, which portray the lives of African Americans, Afghans and Indians, yet are not chosen just because of that. They inspire because of the art of fiction involved, which makes any book expand beyond itself to become universal, teaching children from diverse cultures about themselves and worlds both familiar and unfamiliar.

Skin colour or the sexual identity of the author should not matter. It is the work that should stand on its own to challenge and inspire.Patricia McCarthyEditor, Agenda

The answer to Jeffrey Boakyes question what should be on the [English] curriculum? is simpler than is often thought. Nothing should be specified by exam boards or governments. Whole classes, year groups or national cohorts need not study the same few texts.

English literature could be taught by allowing teachers and students to decide together, exploring relevant and important themes, including those Boakye identifies. The techniques of reading, analysing and understanding can be taught with examples, but all students need not answer the same questions on the same books, in class or in exams. The current system is more convenient for teachers and markers, but its also deeply repetitive. Let the kids choose their own texts: itll be less boring and we might just learn something.Gavin BaileyKeele, Staffordshire

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Children need more than this limited literary diet of white, male authors - The Guardian

image:Scientists find a new link between fructose and diabetes aggravated by dietary fat view more

Credit: Cell Metabolism

(LOS ANGELES) June 9, 2022 - Those who are habitually inclined to consume burgers, fries and soda may think twice about their dietary choices following scientists latest findings about high-fat, high-fructose diets.

As reported in their recent publication in Cell Metabolism, a collaborative team, led by Xiling Shen, Ph.D., Chief Scientific Officer at the Terasaki Institute for Biomedical Innovation (TIBI), discovered that a high-fat diet can increase fructose metabolism in the small intestine, leading to release of a fructose-specific metabolite called glycerate into circulation. Circulating glycerate can subsequently cause damage of the insulin-producing pancreatic beta cells, increasing the risk of glucose tolerance disorders, such as Type 2 diabetes mellitus (T2DM).

Although T2DM is typically found in older people, it has been occurring more and more in younger people. In the past two decades alone, T2DM has doubled in prevalence. Equally concerning are the health risks associated with T2DM, including heart disease and stroke.

In T2DM, there are insufficient levels of insulin, a hormone that regulates movement of glucose into peripheral cells; this usually occurs due to insulin resistance, a condition in which peripheral tissues do not respond normally to insulin and take in less glucose. To compensate for this, the pancreas overworks to secrete additional insulin, with eventual loss of this ability. The result is an unhealthy accumulation of glucose in the blood.

Much research has been conducted about the influence of high fructose and fat diets on the development of TD2M. Past research has shown that fructose produces deleterious effects in the liver. However, additional research has shown that these effects are normally avoided by fructose metabolism in the small intestine; the liver only joins in the metabolic process when fructose levels are excessive.

These paradoxical observations prompted Dr. Shens group to explore fructose metabolism in the small intestine to determine its role in the development of T2DM. Experiments with mice fed a high-fat diet (HFD), along with matched quantities of sugar, resulted in higher fructose metabolism in the small intestine. Higher amounts of the fructose metabolic intermediate, glycerate, were produced in the small intestine and released into the systemic blood circulation. These observations suggest that a HFD can elevate fructose metabolism in the small intestine and increase production of circulating glycerate.

Further support for glycerates role in diabetes was obtained when the scientists examined information from patients with a rare disease called D-glycerate aciduria; these patients exhibit abnormally high levels of circulating glycerate. The teams analysis revealed that this abnormality posed a significant and independent risk factor for diabetes among these patients. Additional experiments were conducted to test the effects of circulating glycerate and fructose given to normal and HFD mice. The results indicated that the observed glucose impairments in the glycerate-injected mice were due to a decrease in circulating insulin, rather than insulin resistance. Histologic data confirmed reduced numbers and elevated deaths of the insulin-producing beta cells in pancreatic islet regions in glycerate-injected mice, resulting in decreased levels of insulin.

Collectively, the scientists findings suggest that a prolonged exposure to high levels of glycerate due to excessive consumption of western diets rich in dietary fructose and fat poses the risk of damage to the pancreatic islet cells and development of diabetes.

Elucidating the processes for metabolizing the foods that we eat is a crucial component in optimizing our nutritional health, said Ali Khademhosseini, Ph.D., TIBIs Director and CEO. Understanding these processes also allows us to develop more targeted and personalized treatments for increasingly prevalent diseases like diabetes.

Authors are: Yanru Wu, Chi Wut Wong, Eric N. Chiles, Allyson L. Mellinger, Hosung Bae, Sunhee Jung, Ted Peterson, Jamie Wang, Marcos Negrete, Qiang Huang, Lihua Wang, Cholsoon Jang, David C. Muddiman, Xiaoyang Su, Ian Williamson, and Xiling Shen.

This work was supported by funding from the National Institutes of Health (R35GM122465, R01DK119795, T32DK007568-30S1, R01GM087964, and R01AA029124), Department of Defense (DOD grant W81XWH1910676), National Research Foundation of Korea (2021R1A6A3A-14039681 and 2021R1A6A3A-14039132), an AASLD Foundation Pinnacle Research Award in Liver Disease, and an Edward Mallinckrodt, Jr. Foundation Award.

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Stewart Han, shan@terasaki.org, +1 818-836-4393

Terasaki Institute for Biomedical Innovation

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The Terasaki Institute for Biomedical Innovation (terasaki.org) is a non-profit research organization that invents and fosters practical solutions that restore or enhance the health of individuals. Research at the Terasaki Institute leverages scientific advancements that enable an understanding of what makes each person unique, from the macroscale of human tissues down to the microscale of genes, to create technological solutions for some of the most pressing medical problems of our time. We use innovative technology platforms to study human disease on the level of individual patients by incorporating advanced computational and tissue-engineering methods. Findings yielded by these studies are translated by our research teams into tailored diagnostic and therapeutic approaches encompassing personalized materials, cells and implants with unique potential and broad applicability to a variety of diseases, disorders and injuries.

The Institute is made possible through an endowment from the late Dr. Paul I Terasaki, a pioneer in the field of organ transplant technology.

Experimental study

Not applicable

Glycerate From Intestinal Fructose Metabolism Induces Islet Cell Damage and Glucose Intolerance

9-Jun-2022

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Western diets rich in fructose and fat cause diabetes via glycerate-mediated loss of pancreatic islet cells - EurekAlert

When you look at a bowl of your favorite pasta, do you see a pile of unhealthy carbs? Or an opportunity to eat a dish full of healthy protein-rich, fiber-filled antioxidant-packed whole grains? Now your bowl of pasta can also be a health food! If you eat sorghum pasta.

Unlike regular refined wheat pasta, or even whole wheat pasta, which are both high in carbs and can cause a spike in blood sugar, spaghetti made from sorghum is one of the healthiest and most fiber-filled pasta you can eat. But what does it taste like? I set out to find out.

Sorghum is one of the most prevalent crops in the world, but unlike elsewhere in the world, in America it is mostly used to feed livestock and farm animals used as work animals since it's a reliable and steady form of fuel. Sorghum has not been considered human food, until now. But that is fast changing, since the nutritional profile of sorghum makes it one of the most healthy superfood options you can put on your plate, or into your body.

An ancient grainthat originated in Africasorghum is now grown in many countries, including the US.It isnaturally gluten free and Non-GMO and is known as an environmental superstar since it grows using fewer natural resources such as water.

Adding to sorghum's growing status as a her food sorghum is also efficient at pulling CO2 out of the atmosphere and replacing it into the soil, something that is being studied with a Bezos Earth Fundgrant at Salk Institute'sHarnessing Plant Initiative, to see if a hearty form of the plant could be bred to help reverse CO2 emissions and slow down climate change.

Read More: If you are someone who shops and eats with the climate in mind, these are the Best and Worst Whole Grains for the Environment.

Sorghum is packed with health benefits: High in protein, fiber and antioxidants. Just to start, it has 10 grams of protein in a half a cup of sorghum, along with 6 grams of fiber and a host of healthy nutrients such as: Potassium, Niacin, Thiamin, Vitamin B6, and Magnesium, and Maganese. Sorghum's benefits reads like a multivitamin of whole foods.

Whole grains like sorghum are a dieter's friend. As with other whole grains that are minimally processed, sorghum supports a healthy digestive system, by helping slow down absorption of calories, whichkeeps you feeling full longer than refined simple carbs that spike blood sugar, releasing insulinthat messages to the cells that, unless they can useall that surging glucose, the body willstore it, as fat, to be used later.

Read More:5 Reasons to Add Sorghum to Your Diet, Starting with Protein

Because it is gluten-free, sorghum is now used in more than350 productsinthe US market, including pasta, syrup and an alcohol that helps fill out the nutritional value of other foods.

When you look for pasta and read labels, if choosing the noodles with the most protein is a priority, you may also want to try edamame pasta,red lentil pasta, or chickpeapasta which have 43 grams, 22 grams and 21 grams of protein per serving, respectively. For a complete list of healthy high-protein pasta options, check out Healthy Pastas With the Most Protein.

When I tried sorghum pasta, I expected it to taste and act like other gluten-free noodles I had tasted, which were nothing special and always lacked that perfect pasta "bite" when cooked. And while these sorghum noodles are indeed gluten-free (since they are not made from wheat flour but from sorghum flour) they actually tasted more like chewy, al dente whole wheat pasta,with a mild nutty flavor, which liked.

The Sorghum Spaghetti from Gundry MD promises to be one of the healthiest organic sorghum superfoods on the planet, but it tastes as good as your favorite pasta, only a little tougher. Dr. Steven Gundry is known as the doctor who helps solve "leaky gut syndrome" by helping people change their diets and avoid lectins. He has written several best-selling books on the topic, includingThe Plant Paradox,The Longevity Paradox, andThe Energy Paradox.

My sorghum experiment started when I added olive oil, minced fresh garlic cloves, pepper corn, pine nuts and salt into a sauce pan and heated it up as a way of creating a "pure" taste test and not smothering the sorghum noddles with red sauce. I wasn't following any specific recipe, just winging it and adding more garlic than a person should, which is always my go-to.

In a separate pot, I boiled the water and added the Sorghum Spaghetti from Dr. Gundry, whose write up promises that sorghum is not only gluten-free and better for you but will also help with digestion. Since it is lectin-free, anyone with an allergic reaction or sensitive to lectin foods will appreciate this pasta option.

After the oil mixture began to slightly burn and the pasta was al dente, I combined the noodles into the sauce and mixed them around. Because they were still sticking together, the pasta started to smoke and slightly crisp up, like a nest of potatoes, but this one of spaghetti. I added shaved dairy-free parmesan (but if you are not trying to be plant-based regular would do) and the dish began to take on a life of its own.

Once cooked through, the noodles were slightly crisp and brown on the outside, and the whole dish was more of a hardened hash brown like (but you could call it pasta-browned) meal than I had anticipated. In other words I may have burned the noodles but instead of getting soggy they became crisp, which I love.

I sat down with a glass of rose and "cut" the pasta into small fork-fulls and it was absolutely delicious. Perhaps because I didn't need the noodles to taste exactly like the ordinary while pasta variety, I actually preferred the sorghum pasta to my usual fare.

Despite all the health benefits of sorghum, what most people don't realize (and the nutrition labels won't tell you) is that many of the beneficial ingredients in the sorghum pass right through you and are not absorbed by the body. That's because the way the protein, specifically, is encased in the shaft is virtually impossible for the body to break down.You might as well be eating it still wrapped in its cardboard box.

According to a food scientist at Purdue, Sorghum offers unique properties that make it healthier than wheat pasta, such as the fact that it's full of antioxidants, fiber, protein and trace minerals your body needs. Yet it also has such a solid fiber wall surrounding the protein that most of these nutrients pass through the body unabsorbed only an estimated 46 percent of the sorghum protein you eat gets absorbed, the Purdue report says. (The Purdue work led to the development ofa type of sorghum variety that is 87 percent digestible in laboratory tests.)

But if low or steady blood sugar is a goal, then avoiding the spikes that follow a heaping bowl of regular refined wheat pasta can make sorghum the perfect choice for your spaghetti, since the very fact that sorghum is hard for humans to digest means you can eat more of it and your body holds onto fewer calories that you're consuming.

According to one source, the glycemic index of white pasta is between 42 and 45, while whole grain barley has a GI score of 25. Whole wheat pasta has a GI score of about 37.

The GI index of sorghum is in the medium low range but the actual number depends on the product, since sorghum itselfis in the medium to low range.

In a study of the glycemic index or load of sorghum products versus those made with other flour sources, including pasta, the GI of sorghum-based foodswas "significantly lower than that of their respective control (wheat/rice-based) foods. All sorghum-based foods showed significantly lower than their respective control (wheat/rice-based) foods."

When it comes to pasta, everyone gets to make the choice whether they want to indulge in their favorite regular wheat version, or try to lower their GI impact with whole wheat, or go even further and increase their fiber and protein intake with pasta made from sorghum flour. The taste and texture will be similar, if you cook it just to your liking.

Read more from the original source:
"I Tried Sorghum Pasta and Here's What It Tasted Like" - The Beet