Safe Weight Loss and Energy Drink

A recent study among 252 women followed over 20 months investigated the impact of different types and amounts of fibre on body weight and body fat.

Across the 20 month time frame, almost 50% of the women gained weight and body fat. Among the women who did not gain weight, each gram of dietary fibre consumed on top of their usual intake contributed to a 0.25kg decrease in body weight and 0.25% decrease in body fat. Different types of fibre appeared to contribute to the changes in body weight and body fat, most likely due to the fact that eating high fibre foods helps reduce the amount of energy (kilojoules) people eat over time.

It didn’t matter whether the women were active or how much dietary fat they ate – the effect of fibre on reducing weight and body fat was the same.

Take-home message: Adding wholegrain foods, fruits, vegetables, legumes and nuts can boost your daily fibre intake, which may in turn help keep your weight in check.

Source: Journal of Nutrition, March 2009

Eating a low GI (glycemic index) meal will keep you feeling fuller for longer, King’s scientists have discovered in what could be the key to how the GI diet works.

Researchers from the Department of Nutrition and Dietetics in King's College London have found that low GI (glycemic index) meals increase gut hormone production which leads to the suppression of appetite and the feeling of fullness. This is the first study to provide clues as to how a low GI meal produces satiety.

GI is a ranking assigned to carbohydrates according to their effect on the body’s blood sugar levels. A low GI meal takes longer to digest and releases sugar into the bloodstream more slowly than a high GI meal. A low GI diet is known to cause reduced appetite but the mechanisms behind this have so far remained unknown. To address this Dr Tony Leeds, Senior Lecturer in Nutrition and Dietetics, and Reza Norouzy at King’s College London looked at the effects of a single low versus high GI meal on gut hormone levels in 12 healthy volunteers.
 
Each participant ate an identical medium GI meal for dinner, fasted overnight, and was given either a low (46) or high (66) GI meal for breakfast. Blood samples were then taken every 30 minutes for 150 minutes, and levels of the gut hormone GLP-1 and insulin measured. GLP-1 is a hormone produced by the gut that has been shown to cause a feeling of fullness and suppression of appetite.

Volunteers who ate a low GI breakfast had 20 per cent higher blood plasma levels of GLP-1 and 38 per cent lower levels of insulin compared to those who had consumed a high GI breakfast. These results show for the first time that eating a low GI meal increases GLP-1 production and suggest a physiological mechanism as to why a low GI meal makes you feel fuller than a high GI meal.
 
Professor Peter Emery, Head of Department of Nutrition and Dietetics, and one of the paper’s author’s comments: "The findings of this study are an important first step in understanding how low GI foods can help to address issues of weight control and what part they should play in a balanced diet."

Source: King's College London Press Release 18 Mar 2009

Fox News.com
http://www.foxnews.com/story/0,2933,518608,00.html

Friday, May 01, 2009
Associated Press


WASHINGTON - Government health officials are announcing the recall of popular weight loss pill Hydroxycut, after reports of liver damage and other health problems.

Food and Drug Administration officials said Friday the manufacturer of Hydroxycut has launched a nationwide recall of the dietary supplement, used by people trying to shed pounds and by body builders to sharpen their muscles.

Hydroxycut is advertised as made from natural ingredients. It accounts for about 90 percent of the market for weight loss supplements, with sales of about 1 million bottles a year.

Dietary supplements are not as tightly regulated by the government as medications. Manufacturers don't need FDA approval ahead of time before marketing their products.

At a Glance

It is well known that diet plays an important role in the development of type 2 diabetes, but less is known about the influence of specific nutrients on non-Western populations. A report published in the March 2009 issue of the American Journal of Clinical Nutrition revealed a protective effect of calcium and magnesium against diabetes in a large group of Chinese women.

The study involved 64,191 women participated in the Shanghai Women's Health Study, living in Shanghai,China. Analysis of dietary questionnaire responses determined calcium and magnesium intake.

Women whose intake was in the highest group at an average of 649.6 milligrams per day had a 27 percent lower risk of diabetes than those whose intake was in the lowest group at 277.5 milligrams. Women whose intake of magnesium was highest at an average of 318.1 milligrams per day experienced a 20 percent lower risk compared with those in the lowest category of intake. Dairy intake was also related to a lower risk of type 2 diabetes.

The researchers did not have information on vitamin D intake, but the protective effect of dairy products could be partly due to their vitamin D content as well as calcium. The combination of vitamin D and calcium has been associated with a reduction in the risk of type 2 diabetes in previous research.

Source: Am J Clin Nutr 89: 1059-1067, 2009.

It is important to note that this was not paid advertising, it was free coverage based on the power of our products!

 

Given the global nature of the USANA brand, the benefits of such coverage transcend many countries.

USANA Nutritionals offer the highest quantity in the best combination

Sunday Telegraph, March 29, 2009, “The Expert”

"Ask the Scientist" forum on Products, ingredients, other company's product technology is available to ANYONE…not just Usana Associates.

Go to http://www.usana.com

Click on Company

Click on Science

Click on Ask the Scientists (be sure to choose the country…there are two options)

Click on the blue link in the middle of the page and another page will open

For example, a question about the use of non-dairy creamer in the Nutrimeal, as well as the guidelines or recommendations for chilidren using Reset, Phase 1 or Phase 2.


This is the reply from "Ask The Scientist"

Thanks for your question.  It is understandable that you are concerned about the creamer due to the type of information that is often written in popular books and passed around on the internet. 

I would guess, though, that very few people understand the function of a creamer and the purpose for the ingredients.  I am not sure what your particular
concern is, but there are huge variations in creamer formulas.  They are not all the same.  Assuming all creamers are "bad" is a little like designating all meat as nutritionally "bad."  The nutritional content and health benefits of fish, eggs or poultry are obviously much
different than sausage, bacon or hamburger.  Even the same meat varies nutritionally depending on its form and use (i.e. grilled fish versus fish sticks).

The non-dairy creamer in the Usana Nutrimeals is both functional and nutritional.  It is nutritional in that the healthy fat that was added to the Nutrimeals to increase calories and fat content is an ingredient of the creamer.  We use a monounsatured high oleic sunflower oil which is low in saturated fat and contains no trans-fats.

The creamer is also essential to the function of the drink mix.  Its main function is as an emulsifier.  Without an emulsifier, the various ingredients in the drinks would be quite an unappetizing mixture of
fats, proteins, water and fiber (these ingredients do not naturally mix together well).

The emulsion also contributes mouthfeel. By making the connection between fat, water and protein, oiliness is reduced, resulting in enhanced texture and mouthfeel.

Most of a creamer's ingredients, if not taking part in the emulsion itself, help keep it together. Caseinates contribute opacity, solubility, heat stability, a mild dairy flavor and rich mouthfeel, and - most importantly - the superb water- and fat-binding characteristics
that make them common creamer emulsifiers.

In powdered creamers, lecithin acts as an instantizer, making them soluble even in lukewarm or cold drinks.

Emulsifiers wouldn't have much of a job were it not for a non-dairy creamer's fats - ingredients that substitute for dairy fat and contribute texture, flavor and opacity. Low- and nonfat formulas aside, most non-dairy creamers contain a generous amount of fat - normally
between 35% and 50%. However, a creamer's relatively small serving size makes getting large doses of fat from amounts normally used pretty unlikely.

Regardless of whether a company lists the creamer ingredients together as a single ingredient (as we do in the current formula) or lists them separately thoughout the ingredient label (making it less obvious), they
are important to the function, quality, and nutritional aspects of our product.  All products similar to ours that have the mixture of nutrients we do, contain some variation of the creamer and/or its constituents.

The foods in the Usana Foods line could all be used occasionally and moderately in children as a snack or supplement.  In children, we do not advise using the products as a meal replacement or weight loss program
except on the advice of their pediatrician.

Best regards,

Russ Barton, M.S., C.N.S.
USANA Science Information Services


If you can't find the answers, just submit your questions to me so that I can ask "Ask the Scientist" and get back to you with the answer from them.

Let me if you can assist you in any way.

To Your Health and Success
Jackie Khor
"Enabling people to achieve their Vision"
Brisbane, AUS
Mob: +61 413 342 967
Tel: +61 7 3890 1167
 

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Korean Ginseng (Panax Ginseng) is an adaptogenic herb that has been used as potent energy tonic for thousands of years in Traditional Chinese Medicine.  Although we do not yet fully understand the mechanism for many of Ginseng’s medicinal benefits, modern science using controlled clinical trials began to unravel scientific evidence on the health benefits of Ginseng supplementation.  Single doses of the traditional herbal treatment Panax ginseng have recently been shown to lower blood glucose levels and elicit cognitive improvements in healthy, overnight-fasted volunteers.

These young adults then consumed capsules containing either a Panax ginseng extract or a placebo, and 30 minutes later a drink containing glucose or placebo. A further 30 minutes later (i.e. 60 minutes post-baseline/capsules) they completed the "cognitive demand" battery six times in immediate succession.  The participants were divided into four groups: Placebo (0mg Ginseng/0 mg glucose); Ginseng (200mg Ginseng/0 mg glucose); Glucose (0 mg Ginseng/25 g glucose); or Ginseng/Glucose (200 mg Ginseng/25 g glucose).  Blood glucose levels were measured prior to the day's treatment, and before and after the post-dose completions of the battery.

These results confirm that Panax Ginseng may possess glucoregulatory properties and can enhance cognitive performance. The author further hypothesized that the cognitive improvements may be related to the glycemic properties of Panax Ginseng.

USANA has utilised the health benefits of good quality cocoa in its new Chocolate Fusion Nutrition Bar and Chocolate Whey NutrimealTM, which provide optimal macronutrition with a delicious chocolate taste. It’s the perfect way to indulge in chocolate everyday.

The latest addition to USANA’s Nutriton Bar range, the Chocolate Fusion Bar is a low GI snack that is formulated without gluten. It contains 12g of protein and 3g of fibre for sustained energy, health and weight management.

USANA Chocolate Whey Nutrimeal is a healthy meal replacement shake made without soy protein or gluten. Low GI of 28, with 15g of high quality protein per serve and 8g of dietary fibre, it is ideal for those who are sensitive to soy protein or gluten, or those looking for a great tasting, healthy meal replacement.

Whey protein also has a high bioavailability rating, which means that more protein is absorbed by the body and used for growth, repair, and energy production.

By the way, update taste and look - Peanut Butter Crunch Nutrition Bars

The Peanut Butter Crunch Nutrition Bar now has an improved formula. Updated with a smoother, creamier filling and an even better peanut butter flavour! With great-looking new packaging and these tasty improvements, this is one healthy snack that you should purchase today.

Usana Energy Drink REV3 contains Korean Ginseng and Rhodiola Rosea.

What is Rhodiala Rosea?

Rhodiala Rosea is a herbal plant that grows in the cold regions of the world, and has been widely known as an adaptogen.  Numerous studies have demonstrated that Rhodiola rosea enhances cognitive and physical performance.

Recently a 12-wk German study evaluated the efficacy and safety of a commercially available Rhodiola rosea extract (200mg) that also contains supportive nutrients including vitamins E, B6, B12, folate, and magnesium.

120 adults with physical and cognitive deficiencies participated in this study.  Two different dosage regimens were used. One group of 60 (group 1) took 2 capsules orally in the morning after breakfast, and the other group (group 2) took 1 capsule after breakfast and 1 after lunch. Three medical examinations were performed during the course of the study (at baseline, after 6 wk, and after 12 wk). The evaluated symptoms were divided into physical disturbances such as exhaustion, decreased motivation, daytime sleepiness, decreased libido, sleep disturbances, and cognitive complaints (eg, concentration deficiencies, forgetfulness, decreased memory, susceptibility to stress, irritability).

A statistically highly significant improvement in physical and cognitive deficiencies was observed at the end of the study in both groups, as well as in the separately evaluated groups 1 and 2.  Improvements in group 1 were more pronounced than in group 2.  Improvements in physical performance were observed for 86% of participants in the combined overall group, 92% in group 1, and 79 % in group 2.  Improved cognitive performance was demonstrated in 77% of participants in the overall group, 90% in group 1, and in 64% in group 2.

Although the exact mode of action of Rhodiola rosea extract remains unknown, the results of this study are very promising.  The positive effect of Rhodiola rosea is supported by the other ingredients: vitamins E, B6, B12, magnesium, and folate. The study author further suggests that such nutritional regime can be recommended as a supportive treatment option for adults with physical and cognitive deficiencies; however, placebo-controlled clinical trials are still needed to confirm these promising findings.

Source: Advances In Natural Therapy, 2007, Vol 24 (4): 929-39

http://www.mediherb.com.au/pdf/6047.pdf

You will hear the argument that we need to supplement our diet because of the depleted nutrients in our food today. This is true; however, it is not the main reason to supplement your diet. The main reason is because of the tremendous number of free radicals we produce. 

There are a certain number of free radicals produced when you simply metabolize your food. However, there are many things that increase the number of free radicals you produce:

 

Excessive Stress

Excessive Exercise

Pollutants in our air, food, and water

Sunlight

Radiation

Medication

Cigarette smoke

 

Our stressful lifestyles, polluted environment, and over-medicated society causes this generation to handle more free radicals than any previous generation. This is called oxidative stress. Remember, it is about balance. You need enough antioxidants available to manage the number of free radicals you produce.

 

Our body has the ability to make some of its own antioxidants. We are also able to get additional antioxidants from the foods we eat, especially from our fruits and vegetables.   This is why you will usually see the recommendation of consuming 6 to 10 servings of fruits and vegetables each day. However, there is solid evidence that our food supply is depleted in nutrients. Because of our depleted soils, green harvesting, cold storage, processing, and food preparation methods, our foods have a significant decrease in nutritional value. This is certainly true of the micronutrients, especially the antioxidants. The decreased nutritional value of food is definitely a good reason to supplement your diet.

 

The medical literature now shows us that the optimal level of the antioxidants and their supporting nutrients needed to prevent or decrease the risk of chronic degenerative diseases is much greater than the amount we can obtain from our depleted food supply. Our best option to prevent or slow down this process of oxidative stress is to take high-quality, complete and balanced nutritional supplements the rest of our lives.

 

Today we are now able to get optimal levels of antioxidants by supplementing a healthy diet. Remember it is all about balance. To avoid oxidative stress, you want enough antioxidants to handle the free radicals produced.