Nowadays and probably what they already knew back then, yogurt is considered nutritious and important for our health. Why is this and is yogurt really that good for you? To answer that question, one must understand what yogurt is, and why it is touted as a health food. Let’s begin with the primordial: bacterial fermentation. Without it, we wouldn’t have bread, wine, beer!, sauerkraut (which I could live without), dried sausages (also what I could live without, sorry spain), kimchi, vinegar ecetera, ecetera. Fermentation is key to yogurts’ health properties so it seems.

Wikipedia defines fermentation as:
Fermentation in food processing typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts,bacteria, or a combination thereof, under anaerobic conditions. Fermentation in simple terms is the chemical conversion of sugars into ethanol. The science of fermentation is also known as zymology, or zymurgy.

Fermentation has been studied for centuries, probably starting with animal sciences and what happens in the “gut” of a ruminant. The tradition of fermenting foods still carries on today. By buddy Jeremy, is a connoisseur of fermentation and uses his mastery in such things as homemade breads and pickles (all done in his mini-Rome cucina). He has a great post on bread up today. I am still trying to convince him to start making beer…but alcohol consumption has been toned down a bit in my household as of late.

In recent years, numerous studies have been published on the health effects of yogurt and the bacterial cultures, also known as lactic acid-producing bacteria or LAB, used in the production of yogurt. The two main LABs are Lactobacillus and Streptococcus species and are also known as “probiotics.”

One review outlined the beneficial effects of LAB consumption as well as rationale for how they exert their effects including modifying the acid/basic properties of the gut, inhibiting pathogens and those foreign bodies one is often exposed to when traveling to exotic lands (this is up for interpretation) from wreaking havoc in your delicate intestinal system by competing with them or having antimicrobial properties. Also, these probiotics can stimulate immunomodulatory cells (keep your immune system strong), and producing lactase which all help to fight infections.

Another study stated that “The benefits of yogurt consumption to gastrointestinal function are most likely due to effects mediated through the gut microflora, bowel transit, and enhancement of gastrointestinal innate and adaptive immune responses.”

Some of the overall benefits include:

• improving intestinal tract health;
• enhancing the immune system, synthesizing and enhancing the bioavailability of nutrients;
• reducing symptoms of lactose intolerance, decreasing the prevalence of allergy in susceptible individuals;
• reducing risk of certain cancers.

The benefits of yogurt and LAB on gastrointestinal health specifically have also been shown to have promising health benefits including constipation, diarrheal diseases, colon cancer, inflammatory bowel disease, Helicobacter pylori infection, and allergies. Culturing of yogurt increases the absorption of calcium and B-vitamins. The lactic acid in the yogurt aids in the digestion of the milk calcium, making it easier to absorb.

Of course large variations in the health properties of yogurt is dependent on the strains of LAB used and how often consumed. As always, and sorry to disappoint, studies do conflict on its immunogenic properties and the idea of the “hygiene hypothesis.” More human studies need to be done to truly understand the role of yogurt on human health. As again as always, this proves to be difficult research to do in humans because we eat more than just yogurt in our diets…its all about causality. Sigh…

What other nutritional benefits besides those little bugs can be found in “yoğurt”? It is rich in calcium. An 8-ounce serving of most yogurts provides 450 mg. of calcium, 30% of the adult RDA for calcium. Yogurt is a good source of protein with approximately 10-11 grams of protein in one serving (20% of the daily requirement), often in the predigested form (again thanks to those little bugs).

The new obsession is Greek Yogurt, which is basically like eating cream cheese. It is strained through a bag to remove the whey and well, it is delicious. Dairy and yogurt producing companies have realized this – Danone, Stonybrook, etc – have all jumped on the bandwagon and are making greek yogurt, because well, you know, we are all of greek origin if you go back far enough…And who else can sell yogurt by having a zebra sing a song called “any little fish” with a cow and spoonbill being the backup band? Greek yogurt companies can! But I digress…

I saw a recent blog that people have become obsessed with greek yogurt because instead of going out and eating a pint of Ben and Jerry’s and feeling guilty about it, you can mow down 150 grams of creamy rich grecian yogurt and get the same culinary pleasure while being “healthy” and letting people know that you strictly stick to the Mediterranean diet…Sound like the dark chocolate justification? It is. Greek yogurt is still fattening and heavy in calories. One 150g single serving is 25% of your day’s fat intake, and that is if you are a 175 pound man consuming 2000 kcal. If you don’t care about calories, then dig in. But if you do care and reach for the greek, go for the lower fat options that are readily available.

Living in Italy for the last year and half has justified my addiction. To not go to the bar and have a café in the morning, or after a meal, is sac religious in Italy. Cappuccino consumption is only acceptable before 11 am, never, ever after. Fourteen billion espresso coffees are consumed each year in Italy and to Italians, coffee is the essence of life, their water. But they are not the biggest consumers of coffee. Interestingly, the Nordic countries consume the most, with Italy being around the 10th highest consumption per capita. Did you know that coffee is the leading worldwide beverage after water?

coffee consumption around the world

So now onto the health impacts. Once a month, you see something in the news letting us know that coffee is bad for our health, and then the next month, it is the opposite. So what is the deal? Is it good or bad? What does the science really tell us on consuming this brew that originated in Ethiopia?

The good news:

The health-promoting properties of coffee are due to the chemicals within – including caffeine, chlorogenic acid, caffeic acid, and hydroxyhydroquinone. One recent review stated that many studies have shown that with increased coffee consumption, there is decreased risk of type 2 diabetes, some cancers, Parkinsons and Alzheimer’s disease. Several mechanisms for this:

• caffeine helps in proper cognitive functionality.
• coffee lipid fraction containing cafestol and kahweol act as a safeguard against some malignant cells

Other benefits include a reduced risk of gallstones, colon cancer, and liver disease such as cirrhosis. Coffee has also been shown to improve endurance performance with long bouts of exercise.

The bad news:

Those lipids found in coffee mentioned above can raise serum cholesterol, posing a possible threat to coronary health, for example, myocardial and cerebral infarction, insomnia, and cardiovascular complications. However, some studies have NOT found coffee consumption to be associated with significantly increased cardiovascular disease risk. These fats are more prominent when you just boil coffee, so it is recommended to have filtered coffee if you want to decrease the cardiovascular risks.

Also, as I know all too well, caffeine, coffee’s main ingredient, is a “mild” addictive stimulant. I actually don’t find it mild. Have you ever tried to ween yourself off coffee? It is beyond painful – headaches, muscle fatigue, a profound feeling of helplessness, and in my case, the temptation to want to kill myself. Caffeine affects the adenosine receptors that can make withdrawal very difficult…

Data has shown that for adults consuming moderate amounts of coffee (3-4 cups/d providing 300-400 mg/d of caffeine), there is little evidence of health risks and some evidence of health benefits.

So, drink up and drop in to have a cup of coffee, friend.

Evidence shows that maternal undernutrition can influence a child’s chances in life by increasing risk of death, but also the child’s growth and development. There is also an increased risk of non-communicable diseases such as cardiovascular disease and diabetes for children. Scary stuff.  So if a women herself is undernourished, and she gets pregnant, the chances of her child being undernourished, and developing heart disease as an adult are high. Talk about a terrible double misfortune, that is, if the child can survive past her fifth birthday.

But not only is the child at risk. Women who are malnourished are also more susceptible to cancer, diabetes and cardiovascular disease risk. This is not just a situation of the undernourished where small women who are undernourished give birth to small babies and the cycle continues. This also happens for women who are overweight. Overweight pregnant women can also influence a child’s future fate. Much of this fate occurs in utero before a child is even born (termed programming). There is even a body of evidence linking this programming to the placenta. Again, scary stuff.

If the evidence holds up that maternal malnutrition strongly influences infant health, there is a need for a shift in the way nutritionists and health practitioners do their work and who they are working for.

So what to do? Well, one good starting point is to work with adolescent girls. In many places where there are huge inequities and poverty, girls tend to drop out of school because of household and community demands and sometimes get married off too early. By keeping girls in school and providing nutrition throughout their growth and life cycle, the potential to delay early marriage and pregnancies is greater. And we know that the chance of having a child who is stunted decreases 5% for every year a girl stays in school.

So, as the old adage goes, “A human being is not attaining her full heights until she is educated.”

citrus season

An hour later, the traditional dive off the Ponte Cavour into the river took place, led by “Mr. OK”, a burly tattooed gent who seems to bask in the glory of his 30 seconds of fame, once a year.  Video recorded by 5cense.

Here’s an excerpt:

The concert hall at the Syndey Opera House holds 2,700 people. This blog was viewed about 10,000 times in 2011. If it were a concert at Sydney Opera House, it would take about 4 sold-out performances for that many people to see it.

Click here to see the complete report.

Just a bit delinquent at keeping up on my blog these days…

Not sure why, but haven’t felt a real motivation to write much about our global food system. Maybe it is because the world is just so messy right now. Maybe it is because I can’t find anything positive to write about – just the same ol’ same ol’ being written and discussed over and over like a hamster on a wheel. Maybe it is because blogging is overrated, overhyped, and overdone. Or maybe it is because I just haven’t had time to organize my thoughts as 2012 fast approaches. Let’s go with the last option.

So, 2011 is out the door like a lion. North Korea’s supreme leader is dead, the Arab Spring is looking more like a long December, and there are still close to a billion hungry with the Famine in the Horn of Africa’s dried up tears no longer on the front pages. We hit 7 billion. Let me say it again – 7 billion. And we are feeling the squeeze. The Occupy was/is a good effort but we say we want a revolution. But we’d all love to see the plan…

I do think that 2011 had some real downers, but also some glimmers of hope as well.

First, we have the Scaling Up Nutrition movement that is gaining true momentum. I agree with Lawrence Haddad’s prediction, that the emphasis on nutrition on the global development agenda isn’t going to slow up in the near future. We now have 22 countries that have signed on to end undernutrition in their respective countries. That is something in itself. In 2012, we will have to see deeper commitments and plans from countries and donor backing. International organizations will have to be ever present, to backstop and support countries as they scale up nutrition interventions. We need all three working together: government, international and local organizations and donors. We also have the 1000 days initiative that not only is keeping everyone abreast via twitter but also pushing the agenda for children under two years of age.

Second, there have been many debates in food security, challenging the “way we were.” The undernourishment indicator, long maintained by FAO, has come into question and is under review on how to improve it. The multi-sectoral approach (or whatever else you want to call it – multidisciplinary, interdisciplinary, integrated or maybe “holistic daydreaming”) that everyone is calling for in global food and nutrition security is not well understood and perhaps not necessary, all the time. And the ways we measure impact on the ground, in communities, impacting people’s lives and how we ‘measure’ the quality of their “life” and we had something to do with it (egads!)…has come under serious scrutiny. The idea of Randomized Control Trials as the golden standard of scientific certainty is in need of a makeover, particularly for large-scale sustainable development projects.

Third, journalists continued to be the leaders in letting the world know that something is wrong with our global food system. Mark Bittman took off his NYTimes chef hat, and delved into the deeper issues. He along with Pollan, Nestle (yes, she is a professor, but rolls with the media), Alice Waters, Raj Patel, Anne Lappe, et al are fighting the good fight – one that the academics, technocrats and beaurocrats have failed to do.

But we still have not done enough – a situation of 1 billion hungry and over 1 billion overweight and obese isn’t a situation, its a tragedy. But as someone else recently said to a large audience at a nutrition conference: “So we have 1 billion on one end, another 1 billion on the other, the other 5 billion are doing okay. That is a lot of healthy people.” Not too shabby! But two billion people burdened and challenged with malnutrition is not okay.

Let’s hope 2012 moves beyond rhetoric and we see some positive changes, not only in the food security arena but globally.

Gee, Officer Krupke, 
We’re down on our knees, 
‘Cause no one wants a fellow with a social disease. 
Gee, Officer Krupke, 
What are we to do? 
Gee, Officer Krupke, 
Krup you!