One Small Step for Transparency in Nutritional Labeling.

Great news! The House Committee on Agriculture has passed the Safe and Accurate Food Labeling Act. The bill aimed at establishing federal uniform labeling standards for foods made with genetically modified organisms (GMOs) and also for GMO free foods is gaining momentum and gathering support. 

The House Committee of Agriculture is hearing accolades from Pamela G. Bailey, president and CEO of the Washington, D.C.-based Grocery Manufacturers Association (GMA), Calling the committee's vote "further evidence of the growing support and momentum in Congress for this bill." And Claire Parker, spokeswoman for the Coalition for Safe Affordable Food (CFSAF), who states, "Today’s committee approval of this legislation is a strong sign of the support for national food labeling legislation that gives consumers the information they want in a truthful, consistent manner." 

This is great news for all of us, consumers and producers, as we move forward. transparency is a must when it comes to our nutrition, health and well being. Bravo House AG Committee. Bravo. One step in the right direction lets keep this ball rolling. 

Stay posted and stay informed. For more news on NonGMOs and why they are so important check out the NonGMO Project. 

The Benefit of Antioxidants - Infographics

We Love infographics, so when we found this one at 

Health Central about the benefits of antioxidants we had to repost. 

High Energy Breakfast - Type 2 Diabetes

I read a great article this morning proving the importance of a high energy breakfast for people with Type 2 Diabetes... Read on for more information about how to help control your blood sugar levels. 

High-energy breakfast with low-energy dinner helps control blood sugar in people with type 2 diabetes

 

A new study published in Diabetologia (the journal of the European Association for the Study of Diabetes) shows that, in people with type 2 diabetes, those who consume a high energy breakfast and a low energy dinner have better blood sugar control than those who eat a low energy breakfast and a high energy dinner. Thus adjusting diet in this fashion could help optimise metabolic control and prevent complications of type 2 diabetes. The authors of the study include Professor Daniela Jakubowicz and Professor Julio Wainstein, Wolfson Medical Center, Tel Aviv University, Israel, Professor Bo Ahren, Lund University, Sweden and Professor Oren Froy Hebrew University of Jerusalem, Israel.

Previous work by this group has shown that high energy breakfast with low energy dinner (the B diet) reduced post-meal blood glucose spikes (post-prandial glycaemia) in obese non-diabetic individuals, when compared with a low energy breakfast and high energy dinner diet (the D diet). This new randomised study included 18 individuals (eight men, 10 women), with type 2 diabetes of less than 10 years duration, an age range 30-70 years, body mass index (BMI) 22-35 kg/m2, and treated with metformin and/or dietary advice (eight patients with diet alone and 10 with diet and metformin). Patients were randomised to either the B diet or the D diet daily for 1 week. The B diet contained 2946 kilojoule (kj) breakfast, 2523 kj lunch, and 858kj dinner. The D diet contained the same total energy but arranged differently: 858 kj breakfast, 2523 kj lunch, and 2946 kj dinner. The larger of the two meals included milk, tuna, a granola bar, scrambled egg, yoghurt and cereal, while the smaller meal contained sliced turkey breast, mozzarella, salad and coffee.

Breakfast was taken at 0800H AM, lunch at 1300H PM, and dinner at 1900H PM. Patients consumed their diets at home for 6 days before the sampling day. On the 7th day (sampling day), each group consumed their assigned meal plan in the clinic, and blood samples were collected just before breakfast (0 min) and at 15, 30, 60, 90, 120, 150 and 180 min after eating commenced. Blood sampling was repeated at the same time points after lunch and dinner. Post-meal levels of glucose were measured in each participant, as well as levels of insulin, c-peptide (a component of insulin), and glucagon-like-peptide 1 hormone (GLP-1 and also known as incretin: an indicator of glucose metaobilsm that stimulates insulin release). Two weeks later, patients were crossed over to the other diet plan, and the tests repeated.

The results showed that post-meal glucose levels were 20% lower and levels of insulin, C-peptide and GLP-1 were 20% higher in participants on the B diet compared with the D diet. Despite the diets containing the same total energy and same calories during lunch, lunch in the B diet resulted in lower blood glucose (by 21-25%) and higher insulin (by 23%) compared with the lunch in the D diet.

"These observations suggest that a change in meal timing influences the overall daily rhythm of post-meal insulin and incretin and results in a substantial reduction in the daily post-meal glucose levels," says Professor Froy. "A person's meal timing schedule may be a crucial factor in the improvement of glucose balance and prevention of complications in type 2 diabetes and lends further support to the role of the circadian system in metabolic regulation."

Professor Jakubowicz adds: "The mechanism of better glucose tolerance after high-energy breakfast than after an identical dinner may be in part the result of clock regulation that triggers higher beta cell responsiveness and insulin secretion in the morning, and both a lower rate of breakdown of insulin by the liver and the increase in insulin-mediated muscle glucose uptake in the morning. Thus, recommending a higher energy load at breakfast, when beta cell responsiveness and insulin-mediated muscle glucose uptake are at optimal levels, seems an adequate strategy to decrease post-meal glucose spikes in patients with type 2 diabetes."

She concludes: "High energy intake at breakfast is associated with significant reduction in overall post-meal glucose levels in diabetic patients over the entire day. This dietary adjustment may have a therapeutic advantage for the achievement of optimal metabolic control and may have the potential for being preventive for cardiovascular and other complications of type 2 diabetes.

Diabetologia. "High-energy breakfast with low-energy dinner helps control blood sugar in people with type 2 diabetes." ScienceDaily. ScienceDaily, 24 February 2015. <www.sciencedaily.com/releases/2015/02/150224182541.htm>.
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Oatmeal - And its health benefits.

In my daily search for health news, I came across this gem at MNT, highlighting the health benefits of Oats. I wanted to repost for your benefit here. Read on to see just how good oatmeal is for your daily nutrition.
Nutritional breakdown of oats

Dietary fiber - oats are rich in a specific type of fiber called beta-glucan. This particular type of fiber is known to help lower levels of bad cholesterol. One cup of oats contains 16.5 grams of fiber, which is roughly half of a person's recommended daily intake of fiber.12

Minerals - oats contain manganese, selenium, phosphorus, fiber, magnesium, and zinc. Oats are also rich in carotenoids, tocols (Vitamin E), flavonoids and avenanthramides - a class of polyphenols.
The health benefits of oats

The U.S. Food and Drug Administration claims that oats, as part of an overall heart healthy diet, could lower the risk of heart disease. The potential health benefits of oats include: reducing the risk of coronary artery disease, lowering levels of cholesterol, and reducing one's risk of colorectal cancer.

Oats may reduce the risk of coronary artery disease

A study titled "Oats at 10 Years", published in the American Journal of Lifestyle Medicine, found that eating foods rich in whole-oat sources of soluble fiber (oats, oat bran, and oat flour) may help reduce the risk of coronary heart disease.3

The Editor of the journal, Dr. James M. Rippe, said:

"This is an extremely important study. It tracked the value of oat-based products and showed the correlation between consumption and a healthier lifestyle. It is an outstanding benchmark."

Oats may help lower the risk of colorectal cancer

Researchers in Britain and the Netherlands pooled published evidence that covered nearly 2 million people to evaluate whether a high fiber diet (mainly from whole grains and cereals like oats) is linked to a lower risk of colorectal cancer.

The study found that for every additional 10g of fiber in someone's diet there is a 10% reduction in their risk of developing colorectal cancer.4

Oats may help lower blood pressure

An article published in the American Journal of Clinical Nutrition concluded that a diet which includes plenty of whole-grains (such as oats or wholemeal bread) is just as effective as taking anti-hypertensive medication in lowering blood pressure.5

Diet and Exercise Tips for Type II Diabetes

We came across this article by Dr. Chakravarthy Mazumbar this week and we needed to repost. The best way to manage diabetes Mellitus IS nutrition and exercise.  Stay educated and stay healthy! Thank you Dr. Mazumbar for the tips!

The best way to manage Type II Diabetes is strict Diet control, regular physical exercise and if required Hypoglycemic drugs (drugs that bring your blood sugar down). Hypoglycemic drugs usually are not prescribed in the initial 3 months of diagnosis of Diabetes Mellitus. The idea here is to attempt to control disease with diet restrictions and regular physical exercise. The way to monitor the control of blood sugar levels over the long term is through Glycosylated Haemoglobin levels (Hb1AC).

Diet tips in Diabetes Mellitus

1. Have shorter and frequent meals at regular intervals.
2. Strictly follow a diet chart which includes low carbohydrates, low fat, and limited amount of protein.
3. Have lots of vegetable salads before every meal to fill your stomach and satisfy your hunger.
4. Avoid food items which have high glycemic index like sugar candies, rice, sweet corn etc.
5. Avoid consumption of alcohol and smoking.

Exercise tips in Diabetes Mellitus

Any exercise which helps in burning the calories will help.

1. Brisk walking: It’s considered as one of the best exercises. For best results, walk at a speed of five kilometers per hour or 12 minutes per kilometer. Start with 15 minutes per day and gradually increase it to an hour.
2. "We need people with diabetes up and moving," Dr. Griffing (MD, professor of endocrinology at the Saint Louis University School of Medicine in St. Louis) says. "If you can finish your exercise in one 30 minute stretch, fine. But if not, break it up into increments you can manage and the increments should add up to at least 30 minutes a day."
3. Warm up for 5 minutes before the exercise and cool down for 5 minutes after exercise. This will help in increasing blood flow and warming up your joints.
4. Drink plenty of water before and after the exercise to stay hydrated.
5. Take care of your feet by wearing shoes and clean socks. Check if the shoes fit you well and are comfortable. Check for any blisters, redness or signs of inflammation before and after the exercise.
6. Increase the activity in general – such as climbing stairs, cleaning furniture. However, don't rely on housework or other daily activity as your sole exercise. Too often, people overestimate the amount of exercise they get and underestimate the amount of calories they consume.
7. Have a friend or mentor who is going to motivate you regularly and set attainable goals.
8. Check blood sugar levels regularly and note them in a diary.

National Coffee Day. What Coffee Brings to the Table

In honor of NATIONAL COFFEE DAY, and our Marketing Director's addiction to the cozy brew, we thought we would highlight some of the health benefits that coffee can add to your morning. 

According to WEBMD coffee drinkers vs. non-coffee drinkers are less likely to have type 2 diabetes, Parkinson's disease, and dementia and have fewer cases of certain cancers, heart rhythm problems, and strokes. 

Coffee can also help you burn fat, by boosting your metabolism. 
It also boosts your energy and makes you smarter. (Caffeine blocks an inhibitory neurotransmitter in the brain, which leads to a stimulant effect. This improves energy levels, mood and various aspects of brain function.*)
Caffine increases adrenal levels which boosts your physical performance. 
A single cup of coffee is filled with the following essential nutrients.

• Riboflavin (Vitamin B2): 11% of the RDA.
• Pantothenic Acid (Vitamin B5): 6% of the RDA.
• Manganese and Potassium: 3% of the RDA.
• Magnesium and Niacin (B3): 2% of the RDA.

AND Drinking coffee might even make you happier: Coffee appears to lower the risk of developing depression and may dramatically reduce the risk of suicide. *

Cheers to a breakfast tradition that proves to be more than just a morning fix. Happy National Coffee Day from your breakfast lovers at Serious Oats!

OATMEAL Promotes Milk Production in Breastfeeding Mothers.

The Serious Oats Family has been growing rapidly this year starting with the arrival of Lucia Rose in June. Now, Congratulations to Dr. Scharper on the newest - most handsome - member of the family, Philip III!
Keeping within the spirit of new life, did you know that oatmeal can promote milk production in new mothers? It is not know exactly why, but many moms report more milk production on the days they begin with a bowl of oat meal. 

Here is what KELLY MOM has to say about it. 

Eating a bowl of oatmeal, if nothing else, is healthy for mom. At best, it may be a simple way to increase milk supply.

Eating a bowl of oatmeal for breakfast each morning is a frequently heard recommendation for increasing milk supply. Although there is no scientific evidence regarding oatmeal and milk supply, oatmeal does seem to work for some. Many working moms have noticed that on the days they eat oatmeal for breakfast, they can pump more milk than on the days they eat something else. In some countries, “traditional wisdom” recommends eating oatmeal as a way to increase milk supply. A number of lactation consultants recommend eating oatmeal as a way to increase supply.

Some possible explanations:

• Oatmeal is is a good source of iron. It is known that maternal anemia/low iron levels can result in a decreased milk supply, so it makes sense that eating something high in iron might increase milk supply in some women.
• Oatmeal is a comfort food for many women. Anything that increases relaxation in mom can encourage let-down, and hence also influence milk supply.
• A use that some of the milk-increasing herbs share is that of decreasing cholesterol levels. Herbs used for both increasing milk production and decreasing cholesterol levels include fenugreek and alfalfa. Oat bran, which is in oatmeal, is also known to help lower cholesterol.

Suggested dosage:	One bowl of hot oatmeal (any type) every day. Some moms say that they see an increase in supply when they eat anything made with oats, including instant oatmeal and oatmeal cookies.
Side effects:	Oats are not associated with any adverse effects Those with gluten sensitivity (celiac disease) should eat oats with caution

Not that you need any more reasons to LOVE Serious Oats. 

Memory Boosting Foods!

This morning we found this great infographic on twitter thanks to @dailyhealthtips. 

We love how food can effect so many areas of your health. 

Plant Based Protein

We found this great #infographic at MIND BODY GREEN and just had to share it.

What a great way to beef up on your protein sources!

SEEDS - What are they good for?

Thanks @DailyHealthTips for the Seeds Breakdown. 

SERIOUS OATS packs a healthy dose of both Flax and Sesame Seeds!

Healthy Fats

Not all FATS are created equal. Chose wisely. 

Use our guide above to help guide your snacking choices this fall. 

Here is more information from HelpGuide

Types of dietary fat: Good fats vs. bad fats

To understand good and bad fats, you need to know the names of the players and some information about them. There are four major types of fats:

• monounsaturated fats (good fats)
• polyunsaturated fats (good fats)
• trans fats (bad fats)
• saturated fats (bad fats)

Monounsaturated fats and polyunsaturated fats are known as the “good fats” because they are good for your heart, your cholesterol, and your overall health.

GOOD FATS
Monounsaturated fat	Polyunsaturated fat
Olive oil Canola oil Sunflower oil Peanut oil Sesame oil Avocados Olives Nuts (almonds, peanuts, macadamia nuts, hazelnuts, pecans, cashews) Peanut butter	Soybean oil Corn oil Safflower oil Walnuts Sunflower, sesame, and pumpkin seeds Flaxseed Fatty fish (salmon, tuna, mackerel, herring, trout, sardines) Soymilk Tofu

Saturated fats and trans fats are known as the “bad fats” because they increase your risk of disease and elevate cholesterol.

Appearance-wise, saturated fats and trans fats tend to be solid at room temperature (think of butter or traditional stick margarine), while monounsaturated and polyunsaturated fats tend to be liquid (think of olive or corn oil).

BAD FATS
Saturated fat	Trans fat
High-fat cuts of meat (beef, lamb, pork) Chicken with the skin Whole-fat dairy products (milk and cream) Butter Cheese Ice cream Palm and coconut oil Lard	Commercially-baked pastries, cookies, doughnuts, muffins, cakes, pizza dough Packaged snack foods (crackers, microwave popcorn, chips) Stick margarine Vegetable shortening Fried foods (French fries, fried chicken, chicken nuggets, breaded fish) Candy bars

Eat your breakfast!

Great Information Up on the Johns Hopkins Site. 

We had to Repost - Breakfast is so Important!

Vegetable Proteins

In Serious Oats we use VEGETABLE PROTEINS to provide you with the maximum 

protein and the best flavor yo keep you full and energized throughout your busy day. 

If you are looking for ways to amp up your protein intake at home, here is a great chick 

pea hummus recipe from the web. 

Daily Protein Consumption Can Lower Your Risk of Stroke.

An interesting article posted by The Telegraph reported on a new study that found that eating just one chicken breast a day could lower your risk of stroke by 20%. 

So is it the chicken that does the trick? No, its the protein - or more specifically 20g of protein a day that lowers your risk of stroke. And you know our Serious Oats Team is a hugh fan of protein and it's health benefits, so we had to repost. Check out the article below. 

Eating a high protein diet significantly lowers the risk of stroke and could prevent 10,000 deaths in Britain every year, a study has suggested.
Consuming as little as one chicken breast, or a salmon fillet – the equivalent of 20g – reduces the risk of stroke by 20 per cent. And for every additional 20 grams per day of protein that people ate, their risk of stroke decreased a further 26 per cent.
"If everyone's protein intake were at this level, that would translate to more than 1.4 million fewer deaths from stroke each year worldwide, plus a decreased level of disability from stroke, “ said study author Dr Xinfeng Liu, of Nanjing University School of Medicine in Nanjing, China.
"The amount of protein that led to the reduced risk was moderate — equal to 20 grams per day.”
Researchers followed 254,489 people for an average of 14 years and monitored their diets and health.
Dr Liu said that people should avoid red meat, which has been associated with increased stroke risk.
Two of the studies were conducted in Japan, where people eat less red meat than westerners do and more fish, which has been associated with decreased risk of stroke.
"These results indicate that stroke risk may be reduced by replacing red meat with other protein sources, such as fish," Liu said.
Protein has the effect of lowering blood pressure, which may play a role in reducing stroke risk.
The reduced risk of stroke was stronger for animal protein than vegetable protein.
The research was published in the journal Neurology.

This Summer Head to the Produce Isle to find some High Protein Veggie Options!

We at Serious Foods are serious about our protein so we were delighted to come across this post at Women's Health Magazine. This summer don't feel pressured to crush that hamburger in order to get your protein fill. Check out these veggies that boost high amounts of protein along with great taste and nutrient content!

Peas 
Each half-cup contains three and a half grams of protein. 

Spinach
You'll find three grams of protein in a half cup of spinach. 

Baked Potato
Another stealth source of protein? Potatoes! A medium-sized one contains three grams. Try one with some fun healthy and delicious toppings - Double your protein intake with some Broccoli and Cheese on top! 

Broccoli
Broccoli's not just filled with fiber (2.6 grams per half cup)—it's also a great source of protein, with two grams per serving.   

Brussels Sprouts
These little green guys get a bad rap, but they're actually nutritional superstars: Each half cup packs two grams of protein, along with 247 milligrams of potassium and 110 micrograms of vitamin K.  

Corn
OK, we know that corn is technically a grain. But you can find it in the produce aisle—and you'll be glad to know that half a cup of kernels provides two grams of filling protein. 

What is the connection between food and disease?

It is becoming increasingly clear that food, diet and disease walk together hand and hand. Knowledge about how your food is functioning inside of your body gives you the power to make educated and preventative decisions that can effect your health and your future. 

At Serious Foods we are committed to spreading awareness and knowledge of nutrition via a mix of nutrient education and anatomy and physiology. It is our belief that good health requires an understanding of both topics. Stay tuned for more blog posts regarding FOOD as MEDICINE. 

For now, here is an exceprt from an article posted by the University of Minnesota to raise awareness of the connection between food and disease. 

As a society we are facing significant health problems.

·       The United States ranks ninth in life expectancy among nations in the developed world.

·       We have a workforce plagued with absenteeism and reduced productivity because of chronic health problems, including depression.

·       78 percent of healthcare expenditures are for the treatment of chronic disease.

Many researchers now believe that these problems are partly related to diet. While they used to believe that diseases-such as type II diabetes, obesity, heart disease, stroke, and certaincancers - were caused by a single gene mutation, they are now generally attributing these conditions to a network of biological dysfunction. And the food we eat is an important factor in that dysfunction, in part because our diets lack the necessary balance of nutrients (Proceedings of the Nutrition Society, 2004).

To prevent the onset of these diseases, we need to know how multiple nutrients in a diet interact and affect the human body's functions, 

according to the Nutrition Society, Europe's largest nutritional organization.

Not All Fats Are Created Equal - Good Fats

Not all fats are created equal.

Keeping up with our good fats theme here is a nice cheat sheet to help guide you through understanding where to find good fats and the benefits that good fats have for your body. 

The Good Fat

I came across this article posted by WebMD news and I found it very interesting. General knowledge about human anatomy and physiology is hugely important when it comes to understanding your own health. And being about the apply that knowledge to your nutrition decisions puts you in the power seat. For example: Did you know our bodies had, White and Brown Fat?

Check out this new advance in obesity research. 

By Robert Preidt

HealthDay Reporter

THURSDAY, April 17, 2014 (HealthDay News) -- In a possible advance for obesity research, an MRI scan has pinpointed "good" brown fat in a living adult for the first time.

The researchers say their success could help efforts to fight obesity and diabetes.

Unlike white fat, brown fat is considered good because it burns calories and helps control weight. Learning more about brown fat could lead to new ways to improve people's health, the scientists said.

"This is an exciting area of study that requires further research and discovery," study author Dr. Thomas Barber, at the University of Warwick Medical School, in Great Britain, said in a university news release.

"The potential is there for us to develop safe and effective ways of activating this brown fat to promote weight loss and increase energy expenditure -- but we need more data to be able to get to that point," Barber said.

The first successful use of MRI to detect brown fat in living adults is important because "it allows us to pursue MRI techniques in future assessments and gather this required information," he explained.

Currently, positron emission tomography (PET scan) is used to detect brown fat, but can only do so when the fat is "active." MRI can detect brown fat whether it's active or not, thereby providing a more complete picture of where it is found in the body, the study authors said.

This information could assist efforts to develop treatments meant to activate brown fat deposits, according to the authors of the study in the current issue of theJournal of Clinical Endocrinology and Metabolism.

"The MRI allows us to distinguish between the brown fat and the more well-known white fat that people associate with weight gain, due to the different water-to-fat ratio of the two tissue types. We can use the scans to highlight what we term 'regions of interest' that can help us to build a picture of where the brown fat is located," Barber said.

The next step in this research is to confirm MRI's ability to detect brown fat in a larger group of adults.

Meal Swap Cheat Sheets - For Good Health

Just as promised! Here are our Meal Swap Cheat Sheets. 

These images show you some really great low glycemic index meal swaps to help 

you keep your blood sugar in check and maintain your over all wellness. 

What Makes Breakfast the Most Important Meal of the Day?

The benefits of eating a nutritional breakfast are numerous. 

In fact eating a healthy breakfast jump starts your metabolism

and helps you shed pounds. 

Use this guide as a helpful reminder, next time you think about skipping breakfast.