healthbriefs
mango varieties most common in the United States: Ataulfo, Francine, Haden, Kent and Tommy Atkins, and found that the tropical fruit has anti-cancer properties. When exposed to a variety of cancer cells in the laboratory, mango turned
Why Mangos are Good for Us I
out to be especially effective against certain breast and colon cancers. The re- searchers attribute the cancer-fighting properties to the fruit’s polyphenolics, a class of bioactive compounds responsible for preventing or stopping cancer cells. As one might expect with an all natural anti-can- cer agent, normal cells were not affected by the mango, which targeted only cells that had gone bad, by interrupting their mutated division cycles.
Source: Texas A&M AgriLive Communications, 2010
FLAXSEED OIL STRENGTHENS BONES According to a report in the International Journal of Food Safety,
Nutrition and Public Health, numerous studies suggest that flaxseed oil benefits bone mineral density and reduces the risk of osteoporosis in post-menopausal women, as well as in women with diabetes.
Source: Inderscience Publishers, 2009
ncluding mangos in summer fruit salads adds both delicious sweetness and health benefits. A new study by Texas AgriLife Research food scientists examined five
A Perspective on Soy
the market today, from nuts and beans to energy bars and pow- dered drinks, choosing those that are most healthful can be con- fusing. Soy has received mixed reviews, even though it has been eaten in Asia for hundreds of generations without reported adverse effects and is a staple in vegetarian kitchens worldwide. In its natural state, the soybean has proved to be high in nutritional value as a non- animal source of essential amino acids, qualifying it as the only complete plant protein. The controversy centers on 20th-
W
century isolation of the soybean’s beneficial compounds, isoflavones, that in their natural state have been found to protect against breast, prostate and colon cancers, menopausal symptoms, heart disease and osteoporosis. Rather than use the whole food, the manufac- tured food industry instead has added these compounds in isolated form to various products. Concerns arise because the isolated
In a 2008 U.S. Food and Drug Administration survey, more than half (54 percent) of consumers said they now read the label the first time they buy a product. That’s a 10 percent improvement
since the 2002 survey.
~ FDA’s Center for Food Safety and Applied Nutrition, 2010
ANOTHER STRIKE AGAINST
SATURATED FATS
and beef does not behave like fats in other foods, suggests a study from the UT Southwestern Medical Center, in Texas. The researchers found that when brain chemistry gets hit with such fatty acids, it fails to signal the body to stop eating, even when it’s had enough.
S
aturated fat commonly found in ice cream, butter, cheese, milk
plant compounds act differently in the body when they lack the supporting vitamins, minerals and plant substances present in natural whole soy. Also, their amount and concentration in manufac- tured foods tend to exceed what is pres- ent in whole soy foods. To avoid the risk of overexposure
to isolated soy compounds and still reap soy’s many health benefits, look for organic, non-GMO (genetically modified organism) whole soy prod- ucts. Examples include tofu, tempeh, edamame and whole canned or frozen soy beans, as well as products pro- duced from whole soy, such as soy flour, soy milk, miso and soy sauces like tamari or shoyu.
Source: Research compiled by Monika Rice, who holds a master’s degree in holistic nutrition and is a regular con- tributor to Natural Awakenings.
18 Collier/Lee Counties
swfl.naturalawakeningsmag.com
ith many new soy foods on
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