Weight Loss :: New oat-based fat substitute – Oat Z-Trim
A new fibre-based fat substitute that can reduce the fat content of baked goods by 50 per cent is to be launched in Europe by Swiss marketing group DKSH.
Food
Vitamin :: Merck offering nature identical folate
A chemically produced folate, said to be several times more bioavailable than folic acid and recently approved for food use in Europe, gives premium supplement makers a chance to differentiate from the commonly marketed form of the vitamin, says manufacturer Merck Eprova.
Vitamin B :: Vegetarians, older folk advised to get enough B12
Vitamin B12 deficiency is more common than doctors once thought, and experts advise that those most at risk — vegetarians and older adults — be sure to take supplemental forms of the vitamin.
Low Carb Diet :: Low-carbohydrate diets or low carb diets
Low-carbohydrate diets or low carb diets, are food diet programs for weight loss and dietary health that advocate restricted carbohydrate consumption, based on research that ties carbohydrate consumption with increased blood insulin levels, and increased insulin with obesity.
DHA :: Healthy new future for omega-3 grains
In a world first CSIRO Food Futures Flagship has developed plants that produce DHA, a healthy omega-3 oil component normally only available from fish sources, and vital for human health.
Atkins Diet :: Four phases of the Atkins diet
There are four phases of the Atkins diet:
GI Diet :: Glycaemic index or GI
The Glycemic Index (also glycaemic index, GI) is a ranking system for carbohydrates based on their immediate effect on blood glucose levels. It compares carbohydrates gram for gram in individual foods, providing a numerical, evidence-based index of postprandial (post-meal) glycemia. The concept was invented by Dr. David J. Jenkins and colleagues in 1981 at the University of Toronto.
Atkins Diet :: Nature of the diet
The Atkins represents a radical departure from prevailing theories. He claimed there are two main unrecognised factors about Western eating habits, arguing firstly that the main cause of obesity is eating refined carbohydrates particularly sugar, flour, and high-fructose corn syrups; and secondly that saturated fat is overrated as a nutritional problem, only trans fats from sources such as hydrogenated oils need to be avoided. Consequently, Dr. Atkins rejects the advice of the food pyramid, instead telling us the tremendous increase in refined carbohydrates is responsible for the rise in metabolic disorders of the 20th century, and the focus on the detrimental effects of dietary fat has actually contributed to the obesity problem by increasing the proportion of insulin inducing foods in the diet.
GI Diet :: Glycemic Index of Foods
GI values can be interpreted intuitively as percentages on an absolute scale and are commonly interpreted as follows:
Atkins Diet :: Atkins Nutritional Approach
The Atkins Nutritional Approach, popularly known as the Atkins Diet or just Atkins, is a way of looking at nutrition, perhaps the most marketed and well-known of the low-carbohydrate diets. It was popularized by Dr. Robert Atkins (1930-2003) in a series of books, starting with Dr. Atkins’ Diet Revolution in 1972. There are many outspoken advocates and critics of the diet, and in his revised book, Dr. Atkins’ New Diet Revolution, Atkins updated some of his ideas, but remained faithful to the original concepts.