Thanks to Women’s Health
for these ofter overlooked health and fitness tips
If you’re like 99.99% of women in America, you probably own an amazingly comfy pair of workout pants. These tights or capris are so wonderful, in fact, that you wish you could wear them to work, but since you’re not looking to have an HR meeting anytime soon, you settle for wearing them to work out. And then, you know, for 3 hours after your workout, because they’re so comfy that YOU CANNOT TAKE THEM OFF. EVER.
Well, hate to burst your bubble, but not showering right away, a.k.a. keeping your workout clothes on after you exercise for as long as humanly possible, is actually really bad for you—it can cause yeast infections, much like keeping on a wet bathing suit for too long, explains Trina Warren, a certified personal trainer and Pilates Instructor at AYC Health & Fitness in Kansas City. And it doesn’t even matter if you exercise inside a toasty gym or the chilly outdoors—both are bad. “It’s the overall dampness of your workout gear plus the sweaty undergarments that trigger the infections,” Warren explains.
Her advice? Take a shower immediately after your sweat session. This is extra important if you worked out outside and you have environmental allergies, like grass allergies or hay fever, because pollen (an allergen) sticks on your clothes and hair.
Or, if you know you’re going to be running errands afterward and won’t have access to a shower ASAP, at least opt for workout clothes made from synthetic fabrics that are specifically designed to get rid of sweat and keep you cooler and drier. That is, stay away from cotton—that material is the worst because it actually retains sweat and moisture, keeping you sticky and stinky for longer until you shower.
New evidence is emerging for how important it is for pregnant women to eat good, nutritious food. Expecting mothers who eat vegetables every day seem to have children who are less likely to develop type 1 diabetes, is revealed in a new study from the Sahlgrenska Academy at the University of Gothenburg, Sweden.
The study was performed in collaboration with Linköping University, which is conducting a population study called ABIS (All Babies in Southeast Sweden). The results have been published in the journal Pediatric Diabetes.
“This is the first study to show a link between vegetable intake during pregnancy and the risk of the child subsequently developing type 1 diabetes, but more studies of various kinds will be needed before we can say anything definitive,” says researcher and clinical nutritionist Hilde Brekke from the Sahlgrenska Academy.
Blood samples from almost 6,000 five year-olds were analyzed in the study. In type 1 diabetes, certain cells in the pancreas gradually get worse at producing insulin, leading to insulin deficiency. Children at risk of developing type 1 diabetes have antibodies in their blood which attack these insulin-producing cells.
Of the 6,000 children tested, three per cent had either elevated levels of these antibodies or fully developed type 1 diabetes at the age of five. These risk markers were up to twice as common in children whose mothers rarely ate vegetables during pregnancy. The risk was lowest among children whose mothers stated that they ate vegetables every day.
“We cannot say with certainty on the basis of this study that it’s the vegetables themselves that have this protective effect, but other factors related to vegetable intake, such as the mother’s standard of education, do not seem to explain the link,” says Brekke. “Nor can this protection be explained by other measured dietary factors or other known risk factors.”.
The term “Vegetables “in this study included all vegetables except for root vegetables.
Type 1 Diabetes
Around 50,000 Swedes have type 1 diabetes, a chronic disease which normally emerges before the age of 35. It is not yet known what causes type 1 diabetes, but some of the factors believed to play a role are:
- various immunological mechanisms,
- environmental toxins and
- genetic variations.
Type 1 diabetes is found throughout the world but is most common in Finland and Sweden.
FOLSOM, Calif., Feb. 27, 2013 /PRNewswire/ — Recent research published online by the Journal of Nutrition, found an inverse relationship between walnut consumption and risk of type 2 diabetes in two large prospective cohorts of U.S. women: the Nurses’ Health Study (NHS) and NHS II. The researchers from the Harvard School of Public Health followed 58,063 women (52–77 years) in NHS (1998–2008) and 79,893 women (35–52 years) in NHS II (1999–2009) without diabetes, cardiovascular disease, or cancer at baseline. They found two or more servings (1 serving= 28 grams) of walnuts per week to be associated with a 21% and 15% lower risk of incident type 2 diabetes before and after adjusting for body mass index (BMI) respectively.
Diabetes is estimated to affect 12.6 million women in the United States and 366 million people worldwide, and the numbers are expected to rise to approximately 552 million globally by 2030. Diet and lifestyle modifications are key components in fighting this epidemic, and recent evidence suggests that the type of fat rather than total fat intake plays an important role in the development of type 2 diabetes. Specifically, a higher level of polyunsaturated fatty acids (PUFAs), found significantly in walnuts, has been associated with a reduced risk of type 2 diabetes.
“The findings here- the kind often seen with powerful pharmaceuticals- are robust, and remarkable.”
Compared with other nuts, which typically contain a high amount of monounsaturated fats, walnuts are unique because they are rich in PUFAs which may favorably influence insulin resistance and risk of type 2 diabetes. Walnuts are different among nuts specifically in that they are uniquely comprised primarily of PUFAs and are the only nut with a significant amount of alpha-linolenic acid – the plant-based omega-3 fatty acid (2.5 grams of ALA per 1 ounce/ 28 gram serving).
Diabetes and obesity expert David Katz, MD considers walnuts to be a nutritious ingredient that should be a staple in the American diet. “Observational studies can’t prove cause and effect, but when associations are seen in large populations, and occur in a well established context- cause and effect may reliably be inferred,” states Dr. Katz. He continues, “The findings here- the kind often seen with powerful pharmaceuticals- are robust, and remarkable. They strongly indicate the importance of consuming whole foods, such as walnuts, in the fight against diabetes.”
Registered dietitian and certified diabetes educator Andrea Dunn believes this new research is good news especially considering walnuts are tasty and simple to include daily. “In this study two or more servings of walnuts per week seemed to make a difference and is so easy to incorporate,” says Dunn. She suggests adding walnuts to your morning oatmeal or yogurt, grabbing a handful as an afternoon snack or trying them as a coating for fish or as a topping to your vegetable stir-fry.
We’ll no doubt be seeing lots more recipes with walnuts after the latest news about the Mediterranean diet which features walnuts among other great foods.
For more industry information, health research and recipe ideas, visit www.walnuts.org
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About California Walnuts:
The California walnut industry is made up of more than 4,000 growers and more than 80 handlers. The growers and handlers are represented by two entities, the California Walnut Board (CWB) and the California Walnut Commission (CWC).
California Walnut Commission
The California Walnut Commission, established in 1987, is funded by mandatory assessments of the growers. The Commission is an agency of the State of California that works in concurrence with the Secretary of the California Department of Food and Agriculture (CDFA). The CWC is mainly involved in health research and export market development activities.