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Raw vegan

Stefano Amoroso, Maria-Grazia Scarpa, Federico Poropat, Rita Giorgi, Flora Maria Murru, Egidio Barbi
No abstract text is available yet for this article.
May 14, 2018: Archives of Disease in Childhood
Domancar Orona-Tamayo, María Elena Valverde, Octavio Paredes-López
This review reported an updated survey on the molecular functional properties of bioactive peptides derived from different Latin American ancient grains such as Maize, common Bean, Amaranth, Quinoa and Chia seeds. Seed storage proteins ecrypt in their sequences diverse peptides associated with a wide range of beneficial effects on the human health and the most studied are antihypertensive, anti-cholesterolemic, antioxidant, anti-inflammatory, anticancer, antimicrobial and immunomodulatory properties. Additionally, in the last decades molecular properties have been also used for their characterization to understand their activities and it makes them highly attractive to be incorporated into food formulations and to complement or replace some conventional cereal grains...
February 1, 2018: Critical Reviews in Food Science and Nutrition
Fernanda Assumpção Fiorda, Gilberto Vinicius de Melo Pereira, Vanete Thomaz-Soccol, Sudip Kumar Rakshit, Maria Giovana Binder Pagnoncelli, Luciana Porto de Souza Vandenberghe, Carlos Ricardo Soccol
Sugary kefir beverage is produce by fermenting raw sugar solution with kefir grains, the latter consisting of polysaccharide and microorganisms. This beverage, with great consumption in countries such as USA, Japan, France, and Brazil, represents a promising market to functional cultured drinks. This paper reviews the microbial diversity and interaction, kinetics, safety, and bioactivities of sugary kefir fermentation. The literature reviewed here demonstrates that sugary kefir possesses a similar microbial association relative to traditional milk kefir fermentation, especially among lactic acid bacteria and yeast species, such as Lactobacillus, Leuconostoc, Kluyveromyces, Pichia, and Saccharomyces...
September 2017: Food Microbiology
Iveta Brožková, Veronika Dvořáková, Kateřina Michálková, Libor Červenka, Helena Velichová
Buckwheat cookies with various ingredients for raw food vegan diet are usually prepared by soaking them in water at ambient temperature followed by drying at moderate temperature. The aim of this study was to examine the temperature effect on the microbiological quality, antioxidant properties and oxidative stability of lipids of final dried samples. The mixture of ingredients was soaked for 20 h in distilled water, and then cookies were formed and dried in air-forced oven at constant temperature in the range from 40 to 60 °C...
December 2016: Plant Foods for Human Nutrition
Chelsea Chuck, Samantha A Fernandes, Lauri L Hyers
In this qualitative study, the process of developing a politicized identity around diet was explored through a social psychological lens. Applying one of the most influencial models of group identity development proposed by Cross (1978) in which an "encounter" experience spurs an awakening into a politicized identity, we asked 36 participants who followed alternative diets due to political reasons to describe their unique encounter experiences that brought them to their politicized awakening. Their self-identified diets included pescetarian, vegetarian, vegan, raw, non-GMO/organic, and reduced meat consumption...
December 1, 2016: Appetite
Sasha Mathieu, Géraldine Dorard
Vegetarianism is a food consumption pattern. Vegetarianism, at large, includes several diets depending on exclusion's degree (partial or total) of animal products (meat or dairy). Among them we distinguish, according to the restriction order, flexitarian, semi-vegetarian, pesco-vegetarian, lacto-ovo-vegetarian, vegan food, raw food and fruit diets. These three last modes can extend to a lifestyle called veganism, which is defined as the lack of use of animal products in daily life (cosmetics, clothing, materials, etc...
September 2016: La Presse Médicale
Ben J Callahan, Kris Sankaran, Julia A Fukuyama, Paul J McMurdie, Susan P Holmes
High-throughput sequencing of PCR-amplified taxonomic markers (like the 16S rRNA gene) has enabled a new level of analysis of complex bacterial communities known as microbiomes. Many tools exist to quantify and compare abundance levels or OTU composition of communities in different conditions. The sequencing reads have to be denoised and assigned to the closest taxa from a reference database. Common approaches use a notion of 97% similarity and normalize the data by subsampling to equalize library sizes. In this paper, we show that statistical models allow more accurate abundance estimates...
2016: F1000Research
Izabela Strużycka, Ewa Rusyan, Agnieszka Bogusławska-Kapała
During the last decades, an increasingly greater interest in dental erosion has been observed in clinical dental practice, in dental public health and in dental research because prevalence of erosive tooth wear is still increasing especially in young age group of population. Erosive tooth wear is a multifactorial etiology process characterized by progressive loss of hard dental tissue. It is defined as the exogenous and/or endogenous acids dissolution of the dental tissue, without bacterial involvement. In the development of dental erosive wear, interactions are required which include chemical, biological, behavioral, diet, time, socioeconomic, knowledge, education, and general health factors...
February 2016: Polski Merkuriusz Lekarski: Organ Polskiego Towarzystwa Lekarskiego
Alexei Gonzalez-Estrada, Lyda Cuervo-Pardo, Bitan Ghosh, Martin Smith, Foussena Pazheri, Katrina Zell, Xiao-Feng Wang, David M Lang
BACKGROUND: Asthma affects >300 million people globally, including 25 million in the United States. Patients with asthma frequently use the Internet as a source of information. YouTube is one of the three most popular Web sites. OBJECTIVE: To determine the educational quality of YouTube videos for asthma. METHODS: We performed a YouTube search by using the keyword "asthma." The 200 most frequently viewed relevant videos were included in the study...
November 2015: Allergy and Asthma Proceedings:
Jenna M Lang, Jonathan A Eisen, Angela M Zivkovic
Far more attention has been paid to the microbes in our feces than the microbes in our food. Research efforts dedicated to the microbes that we eat have historically been focused on a fairly narrow range of species, namely those which cause disease and those which are thought to confer some "probiotic" health benefit. Little is known about the effects of ingested microbial communities that are present in typical American diets, and even the basic questions of which microbes, how many of them, and how much they vary from diet to diet and meal to meal, have not been answered...
2014: PeerJ
Deborah M Waters, Alexander Mauch, Aidan Coffey, Elke K Arendt, Emanuele Zannini
In this review, we aim to describe the mechanisms by which LAB can fulfil the novel role of efficient cell factory for the production of functional biomolecules and food ingredients to enhance the quality of cereal-based beverages. LAB fermentation is a safe, economical, and traditional method of food preservation foremost, as well as having the additional benefits of flavor, texture, and nutrition amelioration. Additionally, LAB fermentation in known to render cereal-based foods and beverages safe, in a chemical-free, consumer-friendly manner, from an antinutrient and toxigenic perspective...
2015: Critical Reviews in Food Science and Nutrition
Roman Leischik, Norman Spelsberg
Endurance sport requires a healthy and balanced diet. In this case report we present the findings of an ultra-triathlete (three times Ironman, means 11.4 km swim, 540 km bike, 125 km run in 41:18 h as a whole) living on a raw vegan diet and having finished the competitions under these nutritional conditions. To this end, the vegan ultra triathlete and a control group of 10 Ironman triathletes of similar age living on a mixed diet were investigated, using echocardiography and spiroergometry. In addition, blood samples were taken from the vegan athlete both in the sporting season and in the off-season...
2014: Case Reports in Cardiology
Toni Meier, Olaf Christen, Edmund Semler, Gerhard Jahreis, Lieske Voget-Kleschin, Alexander Schrode, Martina Artmann
Nutrition is considered as one of the main drivers of global environmental change. Dietary patterns in particular, embedded in the international trade of foods and other biomass based commodities, determine the dimension of beneficial or harmful environmental impacts of the agri-food sector - both domestically and abroad. In this study we analysed different dietary scenarios from a virtual land flow perspective, based on representative consumption data for Germany in the years 2006 and 1985-89. Further we identified the consumer groups that would have to adapt most to balance Germany's virtual land import and analysed the impact reduced food wastage...
March 2014: Appetite
B Koletzko, C-P Bauer, P Bung, M Cremer, M Flothkötter, C Hellmers, M Kersting, M Krawinkel, H Przyrembel, R Rasenack, T Schäfer, K Vetter, U Wahn, A Weißenborn, A Wöckel
Nutrition, physical activity and lifestyle in pregnancy influence maternal and child health. The "Healthy start - Young Family Network" supported by the German Government with the national action plan IN FORM developed recommendations on nutrition in pregnancy. Folic acid supplements (400 µg/day) should be started before pregnancy and continue for at least the first trimester. Iodine rich foods and salt and an iodine supplement (100-150 µg/day) are recommended. Long-chain omega-3 fatty acids should be provided with ≥ 1 weekly portion of oily sea fish, or a DHA-supplement if regular fish consumption is avoided...
June 2012: Deutsche Medizinische Wochenschrift
Lilli B Link, Najeeb S Hussaini, Judith S Jacobson
OBJECTIVE: The purpose of this study was to explore changes in quality of life (QOL), anxiety, stress, and immune markers after a stay at a raw vegan institute. DESIGN: Prospective observational study. SETTING: English-speaking attendees at Hippocrates Health Institute (Florida, US), a raw vegan institute, were recruited on arrival and typically stayed 1-3 weeks. MAIN OUTCOME MEASURES: Participants completed questionnaires assessing overall QOL (SF-36), dietary QOL (QOL related to dietary change), perceived stress (Perceived Stress Scale), anxiety, and depression (Hospital Anxiety and Depression Scale) upon arrival and 12 weeks later...
June 2008: Complementary Therapies in Medicine
Lilli B Link, Judith S Jacobson
The purpose of this study was to evaluate adherence and identify predictors of adherence to a raw vegan diet (i.e., uncooked plant foods) following a stay at a raw vegan institute. In this cohort study of guests at a raw vegan institute, subjects completed written questionnaires upon arrival and 12 weeks later. Of 107 eligible guests, 84 participated. Mean age was 54 years, 23 were male, and 73 white. Fifty-one completed the 12-week follow-up. Eight (16%) reported their diet to be 80% raw vegan at baseline and 14 (28%) at follow-up...
February 2008: Complementary Therapies in Clinical Practice
Luigi Fontana, Timothy E Meyer, Samuel Klein, John O Holloszy
BACKGROUND: Western diets, which typically contain large amounts of energy-dense processed foods, together with a sedentary lifestyle are associated with increased cardiometabolic risk. We evaluated the long-term effects of consuming a low-calorie low-protein vegan diet or performing regular endurance exercise on cardiometabolic risk factors. METHODS: In this cross-sectional study, cardiometabolic risk factors were evaluated in 21 sedentary subjects, who had been on a low-calorie low-protein raw vegan diet for 4...
June 2007: Rejuvenation Research
Suzanne Havala Hobbs
OBJECTIVE: Describe dietary practices of U.S. raw foods leaders, examine diet rationale, attitudes and health practices of raw foodists. DESIGN: Nonexperimental, descriptive, using semistructured qualitative interview data. PARTICIPANTS: Purposeful (nonrandom) sample of 17 U.S. raw foods leaders, including 11 males and 6 females. Leaders were targeted to provide insights into practices modeled for larger community. PHENOMENA OF INTEREST: Attitudes, practices, and beliefs of individuals consuming a raw foods diet...
July 2005: Explore: the Journal of Science and Healing
David K Cundiff, William Harris
BACKGROUND: Parents of six children are facing a trial on charges of aggravated manslaughter in the care a 5 1/2 month old infant who died suddenly and neglect of their four older children for causing them to be malnourished by feeding them all an exclusively raw foods vegan diet. Both parents declined plea bargains and plan to defend themselves in court. CASE PRESENTATION: The fifth child born to a married couple was breast-fed until 2 1/2 months. Subsequently, the parents fed the baby an exclusively raw foods diet prepared in a blender at home...
2006: Nutrition Journal
M S Donaldson
BACKGROUND: Pure vegetarian diets might cause cobalamin deficiency due to lack of dietary intake. It was hypothesized that a population following a vegan diet consuming mostly raw fruits and vegetables, carrot juice, and dehydrated barley grass juice would be able to avoid vitamin B12 deficiency naturally. METHODS: Subjects were recruited at a health ministers' reunion based on adherence to the Hallelujah diet for at least 2 years. Serum cobalamin and urinary methylmalonic acid (MMA) assays were performed...
2000: Annals of Nutrition & Metabolism
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