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Cooking for Diabetes Prevention
Published in Nicole M. Farmer, Andres Victor Ardisson Korat, Cooking for Health and Disease Prevention, 2022
Andres Victor Ardisson Korat, Grace Rivers
Fresh beans are picked when immature as green beans, string beans, or snap beans and normally consumed in their edible pod. The most common categories include American green beans, French haricot vert, and yellow wax. Before cooking, the strings along the seams must be removed. The pods may be cooked whole or cut into various shapes and sizes and cooked by steaming, sautéing, or simmering. When simmering, place the cleaned green beans into boiling water and adjust heat to a simmer. Cook for 3–5 minutes, drain, and run under cold water to chill. Green beans may be seasoned or dressed or used in soups or salads. Sugar snap peas can be sautéed uncovered for 1–2 minutes under medium heat and then finished covered under low heat for 3–5 more minutes.
Intestinal Failure
Published in Praveen S. Goday, Cassandra L. S. Walia, Pediatric Nutrition for Dietitians, 2022
Rashmi Patil, Elizabeth King, Jeffrey Rudolph
Patients with intestinal failure often benefit from dietary fiber supplementation. Soluble fiber slows gastric emptying and decreases intestinal transit time, thereby reducing diarrhea and allowing more time for absorption. It is fermented by colonic bacteria, creating SCFA that may be utilized for energy salvage by colonocytes. SCFA, by nature of their absorption, stimulate the re-uptake of sodium and water in the colon, thereby decreasing fluid loss and resulting in improved tolerance of EN in patients with an intact colon. Fiber should be considered, especially when feeding advancement is hindered by increased stool losses. Pectin, pureed green beans, and guar gum are all sources of soluble fiber.
Optimal Nutrition for Women
Published in Michelle Tollefson, Nancy Eriksen, Neha Pathak, Improving Women's Health Across the Lifespan, 2021
Kayli Anderson, Kaitlyn Pauly, Debra Shapiro, Vera Dubovoy
Dietary fiber is a type of carbohydrate that is neither digested nor absorbed in the small intestine. Fiber is found exclusively in plant food or can be synthesized and added to food products. It is characterized by its level of solubility in water. Soluble fiber dissolves in water, forming a gel-like material that helps to sweep cholesterol from the intestine and slow the speed of digestion which can lower blood glucose. It is found in oats, peas, beans, apples, carrots, barley, citrus fruits, and psyllium. Insoluble fiber does not dissolve in water and increases stool volume, allowing movement of fecal matter through the digestive tract. It is known for its ability to help with constipation and feed the bacteria of the gut. Whole wheat foods, bran, nuts, beans, cauliflower, green beans, and potatoes all contain insoluble fiber. Higher intakes of dietary fiber are associated with reduced risk for several chronic diseases, including cardiovascular disease, cancer, type 2 diabetes, and obesity.29 More recently, dietary fiber and its relationship with gut microbiome diversity demonstrate its anti-inflammatory and immunomodulatory effects, which bolster support about its important role in the human diet. The Dietary Reference Intake (DRI)s use 14 g of fiber per 1,000 kcal as a reference for adequate intake.23
The Potential Effects of Caffeinated Beverages on Insulin Sensitivity
Published in Journal of the American College of Nutrition, 2018
E. Paul Cherniack, Natalie Buslach, Heather F. Lee
Reducing the temperature to which coffee beans are heated, which creates “green bean” coffee or extract, may alter insulin sensitivity. Mice consuming a proprietary decaffeinated derivative of green coffee beans on a high-fat diet for 5 months lowered serum glucose concentrations following an oral glucose load (39). In a human trial, however, 10 men ingested a different proprietary decaffeinated green coffee bean extract, caffeine, or a placebo before a glucose tolerance test (40). Insulin sensitivity did not significantly vary despite substance consumed. A rodent study suggests that individual components of green bean coffee might alter insulin sensitivity. In this study, mice ingested several different diets including a regular diet, high-fat diet, and high-fat diets with several different concentrations of a decaffeinated coffee green bean extract (41). In addition, one group of mice consumed an individual substance found in the extract, 5-caffeoylquinic acid. Mice on a high-fat diet receiving higher doses of the extract and 5-caffeoylquinic acid significantly enhanced their insulin sensitivities (p < 0.05).
Food and beverages promoting elderly health: six food-based dietary guidelines to plan good mixed meals for elderly South Africans
Published in South African Journal of Clinical Nutrition, 2021
Sanjoy Saha, Upasana Mukherjee, Makenzie Miller, Li-Ling Peng, Carin Napier, Heleen Grobbelaar, Wilna Oldewage-Theron
Legumes can be broadly classified according to the edible lipid content. Legumes with a high lipid content are termed oilseeds compared with those with a low lipid content that are harvested as dry grains, called pulses. Dry beans, dried peas, chickpeas and lentils are classified as pulses whereas soy is classified as an oilseed.70 The legume food group also contains alfalfa, clover, lupin and peanuts. Examples of dry beans include kidney, haricot, sugar beans, broad beans, lima, navy and pinto beans. Fresh green beans and peas are also legumes but are nutritionally categorised as vegetables, whilst the dried forms are categorised as pulses.71
Issues currently complicating the risk assessment of synthetic amorphous silica (SAS) nanoparticles after oral exposure
Published in Nanotoxicology, 2021
Walter Brand, Petra C. E. van Kesteren, Ruud J. B. Peters, Agnes G. Oomen
In biological samples, including food, often total-Si is measured rather than SiO2 particles. Part of the detected Si in food could result from other sources than added E 551. Si can be also present in food originating from other additives such as silicate particles (e.g. E 552). And Si can also be naturally present in food in the form of orthosilicic acid, SiO2 (quartz or diatomaceous earth, also called kieselguhr), and silicates. Higher levels of naturally present Si are found in plant-based foods compared to foods of animal origin (Sadowska and Świderski 2020). Major sources of naturally present Si in the diet are cereals, such as barley, oats, wheat, and rice, which contain up to 425mg Si/100 g (Jugdaohsingh et al. 2002; Pennington 1991; Powell et al. 2005; Prescha, Zabłocka-Słowińska, and Grajeta 2019; Robberecht et al. 2008). Fruits and vegetables vary in Si content, with higher amount in green beans (raw up to 44mg Si/100 g), bananas (4.8–6.2mg Si/100 g) and raisins (10–14mg Si/100 g) (Jugdaohsingh et al. 2002; Pennington 1991; Powell et al. 2005; Prescha, Zabłocka-Słowińska, and Grajeta 2019; Robberecht et al. 2008). Also alcoholic beverages, especially beer, contribute with a considerable Si content (1–6mg/100ml) (Jugdaohsingh et al. 2002; Pennington 1991; Powell et al. 2005; Prescha, Zabłocka-Słowińska, and Grajeta 2019; Robberecht et al. 2008). Drinking water (0.02–1.5mg/100ml) may also be an important source of Si (i.e. as orthosilicic acid), because of its daily consumption and wide spread use in other dietary products. Overall, cereals seem to be the major source of naturally present Si intake via food, followed by vegetables, (dried) fruits, beverages and nuts (Sadowska and Świderski 2020).