Selected for you this week: how greek yogurt can beat bloating and flatten your Stomach. 

Source: Top Belly-slimming foods

Copyright: Joy Bauer

Among the US children (2 to 18 years old), frequent yogurt consumers (>1 time/week) had a higher Healthy Eating Index (HEI, 2005) than infrequent consumers.

Source: Zhu Y et al, Eur J Nutr, 2015, 54(4): 543-50

Ingredients (15, four-inch pancakes)

• 1 cup all purpose flour
• 1/2 cup whole wheat flour
• 1/4 teaspoon salt
• 2 teaspoon baking powder
• 1 teaspoon cinnamon
• 2 large eggs
• 1 cup milk
• 1 frozen banana, thawed (or very ripe banana, smashed)
• 2 tablespoons brown sugar
• 2 pouches (2/3 cup) Chobani Tots Greek Yogurt Banana and Pumpkin variety
• 1 teaspoon vanilla extract

  

Directions

1. In a large bowl add flours, salt, baking powder and cinnamon. Mix dry ingredients together to evenly distribute ingredients.
2. In a medium bowl mix eggs, milk, and frozen banana together. Break up any large pieces of frozen or fresh ripe banana–unless you like your pancakes chunky. Whisk brown sugar, yogurt and vanilla into the bowl.
3. Gradually pour wet ingredients into the dry and stir. Let the batter rest while you heat up your pan or griddle and the mixture will thicken slightly.
4. Heat a heavy frying pan over medium heat, or set an electric griddle to 375°F (190 °C). Lightly grease frying pan or griddle with oil or butter.
5. Add 1/4 cup of batter onto your lightly greased pan. Bake on one side until bubbles begin to form and break, about 2 minutes; then turn the pancakes and cook the other side until brown, about 1 1/2 to 2 minutes. Serve immediately.

Source: Christy Wilson Nutrition

Copyright: Christy Wilson

Selected for you this week: five experts are huge fans of Greek Yogurt and tell us why. Every week, we bring you valuable quotes from around the web on yogurt.

Have you heard of Greek yogurt? Of course you have. The stuff is so popular that if Greek yogurt were a band, it wouldn’t be cool to like them anymore. But these experts are still huge fans.
(more…)

My focus

It is the global awareness of low-level inflammation  and its contribution as the core cause of most illness, disease, faster-aging and weight gain.  As most individuals have silent inflammation and do not know it, I feel it is my mission and passion to educate the public on the toxic effects of certain dietary choices.

Why i’m interested in weight management

My mother was the powerful catalyst for my career choice.  She was  not only very overweight, smoked heavily, was addicted to sugar, but suffered with poor health and most of the memories I have of my wonderful mother are of her being ill with a constant stream of different health conditions.  I knew intuitively, even as a young child, that she could make different choices that would have a positive impact upon her health and her quality of life. Sadly, my mother died at the very young age of 36 leaving behind 3 young children with nowhere to go.  It was at her memorial service that I realized she did not have to die, that she could have made different choices… It was then I decided, I wanted to help other people make positive choices that have an impact upon their health . Our choices affect not just us, but others as well.

Why i’m excited about the upcoming YINI summit in San Diego

The most exciting part of this world-changing event in San Diego, is to connect with other experts and to expand upon health promotion with the exchange of ideas, information, and action. The core center of our optimal health and weight loss is our microbiome, of which yogurt is a key component.  It is an honor to be amongst such notable health professionals that globally, will help to change the health of many individuals.

Read here the full interview

Connect with Lori

http://drlorishemek.com/

https://twitter.com/LoriShemeK

https://www.facebook.com/DrLoriShemek

Book: http://drlorishemek.com/fatflammation-the-book/

Jordi Salas-Salvadó is a professor of Human Nutrition and Bromatology for the Faculty of Medicine and Health Sciences at the Rovira i Virgili University in Spain. He is well known for his expertise in obesity, type 2 diabetes mellitus, metabolic syndrome and cardiovascular disease. He will present an overview of cohort studies on yogurt consumption and the risk of developping type 2 diabetes.

Thomas Wolever, Professor and Graduate Coordinator in the Department of Nutritional Sciences at the University of Toronto in Canada, is well known for his work on the glycaemic index. He will discuss research findings on the association between fermented dairy consumption and changes in glycemia and insulinemia.

Li Wen holds the current position of Senior Research Scientist in Medicine (Endocrinology) and Director of Core Laboratory of Yale Center for Clinical Investigation (YCCI) in Connecticut, US. Being an expert in diabetes, she will evaluate the role of gut microbiota in the development of type 2 diabetes.

Constance Brown-Riggs, MSED, RD, CDE, CDN – is an award-winning registered dietitian, and a certified diabetes educator. She will focus on the importance of healthy eating, as part of an effective diabetes prevention strategy.

Angelo Tremblay is a PhD at the Department of Kinesiology at the Laval University in Canada. He is an international renowned expert in obesity research. He will focus on the role of yogurt consumption, as part of a healthy diet and lifestyle, in the prevention of type 2 diabetes.

Andrew M. Prentice (MRC International Nutrition Group, London School of Hygiene & Tropical Medicine, UK) has studied diet-disease relationships in low-income countries with the emphasis on the development of more effective public health interventions. At the symposium, he will present new data from the UK, regarding the influence of regular yogurt consumption on the reduction of type 2 diabetes from an economic point of view.

Find the full program here.

Jordi Salas-Salvadó is currently Professor of Human Nutrition and Bromatology of the Faculty of Medicine and Health Sciences at the Rovira i Virgili University in Spain and Head of Nutrition of the Internal Medicine Service, at Sant Joan University Hospital of Reus. He is also Vice-Dean / Head of Studies of the Degree in Human Nutrition and Dietetics of the Rovira i Virgili University.
In last years, expertise and research lines of Dr Salas are focused in human clinical trials evaluating the effect of diets and dietary compounds on obesity, type 2 diabetes mellitus, metabolic syndrome and cardiovascular disease. Since 2005, he is one of the leaders of PREDIMED STUDY, considerate the best clinical trial evaluating the effect of the Mediterranean Diet on cardiovascular diseases. He is the coordinator and member of the Steering Committee of the PREDIMED-PLUS STUDY, a multi-centre, randomised, primary prevention trial on 6000 overweight or obese participants (55-75 years) with metabolic syndrome. The project is aimed to determine the effect on adiposity, cardiovascular disease and mortality and quality of life, of an intensive weight loss intervention based on a traditional hypocaloric Mediterranean Diet, physical activity promotion and behavioural therapy compared to a less intensive program using Mediterranean diet (without energy restriction or physical activity). The recruitment started in September 2013 and will finish in June 2016. Final results will be available in 2020.

Since 1983 Dr. Salas has directed 18 research projects financed by public bodies and 23 projects in conjunction with the pharmaceutical or food industries. He has published more than 290 original articles in national and international journals, as well as numerous reviews and editorials. Editor of 6 books, he has also co-authored more than 50 books.

Read here more about his research.

In the context of the 4th Yogurt Summit in April 2016 in San Diego, we publish each week a key-study of one of the guest speakers. This week we introduce Jordi Salas-Salvadó: According to this Spanish study, yogurt consumption may help to reduce the incidence of Metabolic Syndrome in an elderly Mediterranean population.

A Spanish prospective study assessed the association between total dairy products and different subtypes (yogurt, milk and cheese) and the risk of Metabolic Syndrome (MetS) in an older Mediterranean population at high cardiovascular disease risk.

The researchers determined anthropometric variables, dietary habits by a 137-item validated food-frequency questionnaire and blood biochemistry determinations in 1.868 adults (55-80 years). The participants were free of MetS and recruited from several PREDIMED (Prevención con Dieta Mediterránea) centers.

Yogurt consumption: 22-27% reduced MetS risk

930 diagnoses of MetS were documented after a follow-up of 3,2 years. High consumption of yogurt was associated with a reduced risk of MetS: 27% for low-fat yogurt and 22% for whole-fat yogurt. Low-fat dairy and low-fat milk may reduce the risk with 28% and 20% respectively. Only cheese was correlated with a 31% higher risk of developping MetS.

Reference: Babio N. et al., Consumption of Yogurt, Low-Fat Milk, and Other Low-Fat Dairy Products Is Associated with Lower Risk of Metabolic Syndrome Incidence in an Elderly Mediterranean Population, The Journal of Nutrition August 2015.