AdvoCare – Science behind the Supplements

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Effects of Multi-nutrient Supplement on Exercise Performance and Hormonal Responses to Resistance Exercise
– By William J. Kraemer, Disa L. Hatfield, Barry A. Spiering, Jakob L. Vingren, Maren S. Fragala, Jen-Yu Ho, Jeff S. Volek, Jeffrey M. Anderson, Carl M. Maresh.

Dr. Stohs’ Gluten Intolerance and Celiac Disease
– By Sidney J. Stohs, Ph.D., FACN, FATS, CNS, FASAHP 

The Creative Use of Coffeccino
– By Sidney J. Stohs, Ph.D., FACN, FATS, CNS, FASAHP 

New Dietary Reference Intakes Replace the Old RDAs
– By Carl Keen, Ph.D. 

OmegaPlex – the Super Nutrient
– By Sidney Stohs, Ph.D. 

MNS®: Your Foundation for Superior Nutrition, Part 1 of 2
– By Robert M. Hackman, Ph.D. 

MNS®: Your Foundation for Superior Nutrition, Part 2 of 2
– By Robert M. Hackman, Ph.D. 

Exceptional Nutrition for Expecting Moms
– By Carl Keen, Ph.D.


HoAdvoCare Supplemental Scienceme About For More Information

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Are you keeping your portion sizes in check? As our calorie intake continues to grow year after year, so do our portion sizes. Here’s an example. These days, many restaurants are serving a steak that weighs anywhere from 10 ounces to a whopping 20 ounces. That’s a whole lot of meat, and it can’t be healthy. Did you know the average portion size for a piece of beef is just three to four ounces, or about the size of a typical deck of playing cards (according to the USDA)? So that steak mentioned earlier – that’s several servings of beef in just one sitting. What about grains or potatoes? Research shows a healthy portion size for a potato is a half cup. So how about that giant spud you ate last night – well, it was probably enough to share. So what exactly are the serving sizes for each food group? No need to weigh or measure your food, use this chart to figure out just how much you should be scooping onto that plate of yours. Grains, Beans, and Starchy Vegetables Group ½ cup cooked rice or pasta half of a baseball ½ cup cooked dry beans, lentils, or peas cupcake wrapper full ½ cup potatoes, corn, green peas level ice cream scoop Vegetable 1 cup green salad baseball ½ cup cooked broccoli half baseball or light bulb Fruit ½ cup of fresh fruit custard cup 1 medium size fruit baseball ¼ cup raisins large egg The Meat and Protein Foods 3 ounces cooked meat, fish, poultry deck of cards 1 ounce of cheese 4 stacked dice 2 tablespoons peanut butter ping-pong ball Fats, Oils and Nuts 1 teaspoon butter, margarine fingertip 2 tablespoons salad dressing ping-pong ball (Courtesy of the Missouri Department of Health and Senior Services) You’re at a restaurant and don’t have a ping-pong ball in your pocket or purse? No worries. Use your hand. Here are a few helpful guidelines to follow when figuring out your portion size. Your fist = one cup Your thumb = one tablespoon The tip of your thumb = one teaspoon The palm of your hand can hold = one ounce So next time you’re out and order a steak… it might be wise to ask for two plates.

Posted in Diet, Food, Health & Wellness | Tagged , , , |

Probiotics are “friendly” bacteria that are found in nature and our food and with which help maintain the natural balance of organisms (microflora) in the intestines. Probiotic bacteria are already part of the normal digestive system and are considered safe. These bacteria are found in a number of foods, including cultured dairy products such as cheeses and yogurt. By: Carl Keen, Ph.D. While the health benefits of probiotics have been touted by many for over a century, scientific debate over their value continues to rage on. However, in the past few years evidence has been accumulating that diet-induced change in the gut microflora can have some profound positive effects. In a particularly intriguing report by Marscham and coworkers (2008), it was observed that newborn infants who had a family history of allergy responded positively to six months of probiotics feeding. The children in the probiotics group were characterized by higher levels of plasma C-reactive protein (CRP), and select immunoglobulins and cytokines compared to infants that received a placebo. While an increase in CRP would often be viewed with some concern, in this case it was associated with a reduced risk of eczema in the infants at 2 years of age. The investigators postulated that the probiotics triggered a subtle stimulation of the immune system that resulted in a positive activation of the immune system. The above suggestion is consistent with the concept that the exposure of the intestinal track to bacteria during infancy is a critical factor in the maturation of the immune system. A second important paper was produced by McDade and colleagues (2009). These investigators made the observation that microbial exposure during infancy as associated with lower levels of C reactive protein (CRP) in adulthood (>20 years of age). The authors speculated that the lower CRP observed in this cohort of individuals was a consequence in part of the early microbial stimulation of anti-inflammatory pathways. Thus in both of the above human clinical studies, there is evidence that an early bacterial-induced stimulation of the immune system can have long-lasting beneficial effects. It is important to note that the gut microflora can be influenced by dietary factors other than probiotics. For example, it is now increasingly recognized that the consumption of a high fat diet, and its potential consequence of obesity, can be associated with the development of a gut microflora that can ultimately be proinflammatory, and influence energy utilization (Cani and Delzenne, 2009). Fortunately, with weight loss there can be a restoration of the gut microbiota to a healthier state (Ley 2010). That the gut microbiota may be playing an ever larger role in our health than is currently recognized is suggested by a recent provocative experimental animal study by Vijay-Kumar and coworkers (2010). These investigators first showed that mice that lack a component of their innate immune system (due to a genetic error) are characterized by a gut microflora that facilitates the development of hyperphagia (excessive appetite) metabolic syndrome. Significantly, when this microflora was transferred to the gut of wild type mice (mice that have a normal immune system), these mice also developed hyperphagia and signs of metabolic syndrome. The importance of this paper is that it strongly supports the hypothesis that an inappropriate gut microflora may be a implicated in the development of metabolic syndrome. References Marschan E et al. Probiotics in infancy induce protective profiles that are characteristic for chronic low-grade inflammation. Clinical and Experimental Allergy 38: 611-618 (2008) McDade TW et al. Early origins of inflammation: microbial exposures in infancy predict lower levels of C-reactive protein in adulthood. Proc. R. Soc. B (2009) Cani PD and Delzenne NM. The role of the gut microbiota in energy metabolism and metabolic disease. Current Pharm Des. 15: 1546-58 (2009) Ley RE Obesity and the human microbiome. Curr Opin Gastroenterol 26: 5-11, (2010) Vijay-Kumar M et al. Metabolic syndrome and altered gut microbiota in mice lacking Toll-like receptor 5. Science (March 2010)

Posted in Carl Keen, Health & Wellness, Infant Health, Nutrition, Probiotics, Sci/Med Board | Tagged , , , | Comments Off

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