Cobblestone  Healthy Soups

Cobblestone Healthy Soups

Ingredients to BLOG about

Nut Consumption and the Relationship to Inflammation

If ingredients in Cobblestone's soups are examined, you will see powerhouse foods that support good health and longevity.  Making Cobblestone vegan soups with nuts rather than dairy or thickening agents (such as gluten) is not by accident.  Much scholarly research has been done on the health benefits of nuts. 

In the July Issue of The American Journal of Clinical Nutrition (2016), study findings revealed an association between nut consumption and inflammation.  Using 5013 participants that included men and women in the United States, the study investigated habitual nut consumption and the relationship to inflammation; subjects substituted 3 servings of nuts/wk for 3 servings of red meat, processed meat, eggs, or refined grains/wk. Findings revealed that a greater intake of nuts was associated with lower amounts of inflammation.  

Source: Am J Clin Nutr ajcn134205; First published online July 27, 2016. doi:10.3945/ajcn.116.134205. Accessed 7/28/16 from http://ajcn.nutrition.org/search?fulltext=nuts%2Binflammatory&submit=yes&x=12&y=9

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Nuts linked with lower pancreatic cancer risk

Posted: 11/10/2013 10:38 am EST

“Researchers from Brigham and Women's Hospital and Harvard Medical School found an association between nut consumption and decreased risk of pancreatic cancer in women. Specifically, eating a one-ounce serving of nuts at least twice a week was associated with a lower risk of pancreatic cancer; the "reduction in risk was independent of established or suspected risk factors for pancreatic cancer including age, height, obesity, physical activity, smoking, diabetes and dietary factors," study researcher Ying Bao, M.D., Sc.D., from the Department of Medicine at Brigham and Women's Hospital and Harvard Medical School, said in a statement.… The study is based on data from 75,680 women … Researchers analyzed their nut consumption, including tree nuts such as hazelnuts, macadamias, pecans, walnuts, cashews, pistachios and almonds. In addition to the decreased cancer risk, nut-eaters also tended to weigh less than the non-nut-eaters, researchers found. Tree nut consumption has also been associated with decreased risks for heart disease, metabolic syndrome and Type 2 diabetes….”  

References: Read full article at the following site:

http://www.huffingtonpost.com/2013/11/10/nuts-pancreatic-cancer-risk_n_4234906.html

http://hms.harvard.edu/news/nuts-linked-lower-pancreatic-cancer-risk-11-10-13

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Lowering Heart Risk - nuts could reduce heart disease risk by nearly a third according to an HSPH study

A Harvard School of Public Health (HSPH) study has found that replacing just one serving of red meat a day with a packet of nuts could reduce heart disease risk by nearly a third.

Kit Chellel and Todd Datz

September 3, 2010

Replacing just one serving of red meat a day with a packet of nuts could reduce your risk of heart disease by nearly a third. Researchers at HSPH have found that women who consumed higher amounts of red meat had a greater risk of coronary heart disease (CHD), but those who replaced red meat with protein-rich foods like fish, poultry or nuts had a lower risk of developing the condition. Eating one serving per day of nuts in place of red meat was linked to a 30 percent lower risk of CHD; substituting a serving of fish showed a 24 percent lower risk; poultry, a 19 percent lower risk; and low-fat dairy, a 13 percent lower risk.

“The few previous studies of red meat and heart disease largely looked at increasing red meat intake while decreasing all other, or at least unspecified, foods,” said Adam Bernstein, a researcher in the HSPH Department of Nutrition and lead author of the study. “We used a different approach to understand how replacing one protein-rich food with another was associated with heart disease risk.”

The findings, which appeared online Aug. 16 in Circulation, are the result of following more than 84,136 women in the Brigham and Women’s Hospital–based Nurses’ Health Study for 26 years. The women, aged 30 to 55, filled out a questionnaire every four years about what sort of food they ate and how often.

After adjusting for age, smoking and other known cardiovascular-disease risk factors, the researchers found that higher intakes of red meat that is processed (such as bacon and salami) and unprocessed (such as steak and pork) and high-fat dairy were significantly associated with an elevated risk of CHD. Higher consumption of fish, poultry and low-fat dairy was significantly associated with a lower risk of CHD.

Several factors may account for the link between red meat intake and higher risk of heart disease.

“When we eat red meat, we get a large dose of saturated fat, cholesterol and a form of iron that can override our control mechanisms,” said Walter Willett, chair of the Department of Nutrition at HSPH and senior author of the study. “If instead we eat nuts as a protein source, for example, we get unsaturated fats that reduce our blood cholesterol, no cholesterol itself, and lots of fiber, minerals and vitamins.”

The researchers say the findings are likely to apply to men, as well.

“Our research adds to the growing and convincing body of evidence that red meat intake should be minimized or excluded from the diet in order to maintain cardiovascular health,” said Bernstein.

For more information, students may contact Adam Bernstein at abernste@hsph.harvard.edu.

Conflict Disclosure: Co-author Frank Hu reported receiving an unrestricted research grant from the California Walnut Commission.

Funding Sources: The National Institutes of Health; co-author Qi Sun was supported by a postdoctoral fellowship from Unilever Inc.; the authors are solely responsible for the content of this work.

Reference: Harvard Medical School, http://hms.harvard.edu/news/lowering-heart-risk-9-3-10, accessed 6/20/14

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The spice of life - Organic Turmeric Root

Cobblestone Food's Healthy Soups are reduced sodium and they taste great.  The secret is lots of organic spices and herbs; our vegan bouillon base is made from scratch so we can control the quality and freshness.  One of our most prized spices is organic Turmeric root – it’s in every soup; not only does it add to the flavor and color of our soups, but Turmeric has amazing health benefits as discussed in the article below.
 
Adv Exp Med Biol. 2007;595:1-75.

Curcumin: the Indian solid gold.

Abstract

"Turmeric, derived from the plant Curcuma longa, is a gold-colored spice commonly used in the Indian subcontinent, not only for health care but also for the preservation of food and as a yellow dye for textiles. Curcumin, which gives the yellow color to turmeric, was first isolated almost two centuries ago, and its structure as diferuloylmethane was determined in 1910. Since the time of Ayurveda (1900 Bc) numerous therapeutic activities have been assigned to turmeric for a wide variety of diseases and conditions, including those of the skin, pulmonary, and gastrointestinal systems, aches, pains, wounds, sprains, and liver disorders. Extensive research within the last half century has proven that most of these activities, once associated with turmeric, are due to curcumin. Curcumin has been shown to exhibit antioxidant, anti-inflammatory, antiviral, antibacterial, antifungal, and anticancer activities and thus has a potential against various malignant diseases, diabetes, allergies, arthritis, Alzheimer's disease, and other chronic illnesses. These effects are mediated through the regulation of various transcription factors, growth factors, inflammatory cytokines, protein kinases, and other enzymes. Curcumin exhibits activities similar to recently discovered tumor necrosis factor blockers (e.g., HUMIRA, REMICADE, and ENBREL), a vascular endothelial cell growth factor blocker (e.g., AVASTIN), human epidermal growth factor receptor blockers (e.g., ERBITUX, ERLOTINIB, and GEFTINIB), and a HER2 blocker (e.g., HERCEPTIN). Considering the recent scientific bandwagon that multitargeted therapy is better than monotargeted therapy for most diseases, curcumin can be considered an ideal "Spice for Life"."

PMID:
17569205
[PubMed - indexed for MEDLINE]
Reference: http://www.ncbi.nlm.nih.gov/pubmed/17569205, accessed 6/12/14

Nutritional Food Yeast - why we add it to our healthy soups

Inquiries are common about the use of Nutritional Food Yeast in our seasoning and soups.  The article below explains a little about Nutritional Food Yeast and why you may consider adding it to your diet. 

Nutritional Yeast

"Just the name of this ingredient will most likely cause you to instantaneously dismiss it. Nutritional yeast doesn't sound like something you want to willingly eat; and it doesn't sound like it could possibly contribute to a tasty meal. But despite your first reaction to this little known ingredient (outside of the vegetarian and vegan world, that is), you should know about nutritional yeast. Trust us, you'll want to buy it and eat it, and you'll most likely love it.

Nutritional yeast doesn't taste like yeast (you know, that strong, beer-like flavor). It comes in both powdered and flaked forms, and tastes nutty, cheesy and delightfully creamy. Many vegans use it as a cheese flavoring substitute, adding it to gravies, sauces, and mac n' cheese dishes. Vegetarians also take advantage of its great nutritional profile.

Nutritional yeast is an excellent source of protein, containing essential amino acids; it's full of vitamins, especially B-complex vitamins (and is often times fortified with vitamin B-12), and it's low in fat and sodium."

Read more at: http://www.huffingtonpost.com/2012/04/12/nutrional-yeast-not-just-for-vegans_n_1420734.html

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