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healthbriefs


Sweet Medicine B


efore digging into that next stack of French toast or waffles, pour on some real, pure maple syrup. New research attests to its surprising medicinal value. Scientists at The University of Rhode Island have identified more than 20 com- pounds in Canadian maple syrup that can be linked to human health—eight of which have been found in the maple family for the first time. It turns out that the syrup contains not only many naturally occurring vita- mins and minerals such as


zinc, thiamine and calcium, but also substances reported to have anti-bacterial, anti-cancer and anti-diabetic properties.


Maple syrup is made from the sap located just inside the bark of the sugar maple tree, which is constantly exposed to the sun. Scientists speculate that when the sugar maple is tapped to extract the sap, it secretes phenolics—a ben- eficial class of antioxidants also found in berries—as a defense mechanism; these wind up in the sap and ultimately concentrate in the syrup, giving this sugary treat its stamp of health.


Why Sugar Isn’t So Sweet W


THE STICKY SIDE OF NON-STICK COOKWARE


e can likely cut the risk of de- veloping cardiovascular disease by cutting down on the added sugars used in many processed and prepared meals, suggests a study in the Journal of the American Medical Association, based on National Health and Nutri- tion Examination Survey data. The food industry often defines such added sugars as sweeteners—foods that pro- vide energy, but have few micronutri- ents or phytochemicals—which is why aware consumers read labels.


In recent decades, total sugar consumption in the United States has in- creased substantially, resulting in higher risk for cardiovascular disease due to associated lower levels of HDL (high-density lipoprotein), or “good” cholester- ol, and higher levels of triglycerides. Today, the average U.S. daily consump- tion of added sugars averages 3.2 ounces, or about 18 teaspoons, which rep- resents 15.8 percent of total adult caloric intake. This is a substantial increase from the late 1970s, when added sugars contributed only 10.6 percent of the calories consumed by adults. This study is the first to examine the direct link between sugar consumption and its impact on cholesterol and heart disease.


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Compounds in non-stick cookware may be associated with elevated levels of cho- lesterol in children and teens, according to West Virginia University School of Medicine research published in Ar- chives of Pediatrics & Adoles- cent Medicine. An earlier national survey had found a near universal presence of perfluoroalkyl acids (PFOA) in Americans’ blood serum; these chemicals are used in the manufacture of fluoropolymers, which facilitate non-stick heat resistance for cookware and breathable, waterproof prop- erties for clothing fabrics, carpet and upholstery. In the university study, which examined 12,476 Ohio River Valley youth exposed to PFOA-contaminated drink- ing water, one in five not only had significantly higher PFOA levels than the national average, but relatively higher total cholesterol levels, including LDL (low-density lipoprotein), or “bad” choles- terol, as well. More research is needed.


Source: JAMA and Archives Journals


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