More nitrite from food information
Nearly every vegetable tested contained measurable amounts of nitrates, with averages varying from 1 to 4,800 ppm. For example, average levels were:
arugula 4,677 ppm
basil 2,292 ppm
butterhead lettuce 2,026 ppm
beets 1,279 ppm
celery 1,103 ppm
spinach 1,066 ppm
pumpkin 874 ppm
This compares to standard hotdogs or processed meats with average nitrite levels of 10 ppm.
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Friday, August 19, 2011
Information about nitrate sources of food.
From the California Extenstion program. Link to source
The average daily intake of nitrate is around 100 mg and about 12 mg for nitrite. Vegetarians have a much higher daily intake (about 250 mg) because of the high nitrate content of vegetables. Less than 10 percent of the nitrates we ingest come from our drinking water; most are found in our food. Approximately 9 percent of the nitrates we ingest come from processed meats where it is used as a preservative and as a coloring agent. The greatest amount of nitrates we encounter come from vegetables like lettuce and spinach. A little over one-fifth of the nitrites we ingest come from cured meats. The highest levels originate in our own saliva, where bacteria in our mouths change nitrates to nitrites.
Vegetables and cured meats are the main source of nitrates in our diet. Vegetables with high levels of nitrates include lettuce with averages of 850 parts per million (ppm), celery at 2340 ppm, spinach at 1860 ppm, beets at 2760 ppm, and broccoli at 780 ppm. There are many factors which affect the nitrate levels in plants. The species and variety of plant are very important. Nitrate levels also vary with the part of the plant (leaf, stem, root, etc.) and maturity of the plant. Environmental factors include; drought, high temperature, shading, nutrient deficiencies, excessive fertilizers, and plant damage from insects and herbicides. The average American ingests 86 mg of nitrate a day from vegetables alone; 18.9 mg from lettuce, 16 mg from celery, 4.2 mg from spinach, 5.5 mg from beets, and 14.2 mg from potatoes. Although it would appear that vegetables would be a high risk factor in nitrate poisoning, very few cases have ever been documented. This could be because of the ascorbic acid content of most vegetables, which have protective effects against nitrate poisoning.
Cured meats account for 15.5 mg of nitrate in the American daily diet. They also account for about 4 mg of nitrite a day. Nitrates and nitrites are used on cured meats to give it the distinctive pink color, to prevent rancidity, and to prevent the growth of Clostridium botulinum spores. Nitrate and nitrite levels in cured meats have been set by the FDA at 120 ppm. The FDA also recommends 550 ppm ascorbate or sodium erythorbate which have similar effects as ascorbic acid in vegetables.
From the California Extenstion program. Link to source
The average daily intake of nitrate is around 100 mg and about 12 mg for nitrite. Vegetarians have a much higher daily intake (about 250 mg) because of the high nitrate content of vegetables. Less than 10 percent of the nitrates we ingest come from our drinking water; most are found in our food. Approximately 9 percent of the nitrates we ingest come from processed meats where it is used as a preservative and as a coloring agent. The greatest amount of nitrates we encounter come from vegetables like lettuce and spinach. A little over one-fifth of the nitrites we ingest come from cured meats. The highest levels originate in our own saliva, where bacteria in our mouths change nitrates to nitrites.
Vegetables and cured meats are the main source of nitrates in our diet. Vegetables with high levels of nitrates include lettuce with averages of 850 parts per million (ppm), celery at 2340 ppm, spinach at 1860 ppm, beets at 2760 ppm, and broccoli at 780 ppm. There are many factors which affect the nitrate levels in plants. The species and variety of plant are very important. Nitrate levels also vary with the part of the plant (leaf, stem, root, etc.) and maturity of the plant. Environmental factors include; drought, high temperature, shading, nutrient deficiencies, excessive fertilizers, and plant damage from insects and herbicides. The average American ingests 86 mg of nitrate a day from vegetables alone; 18.9 mg from lettuce, 16 mg from celery, 4.2 mg from spinach, 5.5 mg from beets, and 14.2 mg from potatoes. Although it would appear that vegetables would be a high risk factor in nitrate poisoning, very few cases have ever been documented. This could be because of the ascorbic acid content of most vegetables, which have protective effects against nitrate poisoning.
Cured meats account for 15.5 mg of nitrate in the American daily diet. They also account for about 4 mg of nitrite a day. Nitrates and nitrites are used on cured meats to give it the distinctive pink color, to prevent rancidity, and to prevent the growth of Clostridium botulinum spores. Nitrate and nitrite levels in cured meats have been set by the FDA at 120 ppm. The FDA also recommends 550 ppm ascorbate or sodium erythorbate which have similar effects as ascorbic acid in vegetables.
Monday, August 15, 2011
Autism risks for siblings higher than thought
Chicago • A new study suggests nearly one in five children with an autistic older sibling will develop the disorder too — a rate much higher than previously thought.
Researchers followed 664 infants who had at least one older brother or sister with autism. Overall, 132 infants or about 19 percent ended up with an autism diagnosis, too, by their third birthdays. Previous smaller or less diverse studies reported a prevalence of between 3 percent and 14 percent.
“We were all a bit surprised and taken aback about how high it is,” said lead author Sally Ozonoff, a psychiatry and behavioral sciences professor with the Mind Institute at the University of California at Davis.
Well lets see you don't need to be a rocket scientist to figure the out, quite frankly you don't even need to be a scientist just an individual with a little common sense. Dr. John Cannell is one medical doctor that has been shouting at the top of his lung the problem is Vitamin D...or the lack there of.
Patient friendly summary
Dr. John Cannell of the Vitamin D Council has studied the link between autism and lower levels of sunlight. There is increased prevalence of autism in regions of greater cloud cover and rainfall.
According to many studies, more children with autism are born during the spring. March is the time of lowest vitamin D levels in northern mid-latitudes. These areas are further from the sun and get less light. This corresponds to brain damage around the sixth month of pregnancy.
AND
Vitamin D is Synthesized From Cholesterol and Found in Cholesterol-Rich Foods
Since cholesterol is a precursor to vitamin D, inhibiting the synthesis of cholesterol will also inhibit the synthesis of vitamin D. Since sunlight is required to turn cholesterol into vitamin D, avoiding the sun will likewise undermine our ability to synthesize vitamin D. And since vitamin D-rich foods are also rich in cholesterol, low-cholesterol diets are inherently deficient in vitamin D.
Chicago • A new study suggests nearly one in five children with an autistic older sibling will develop the disorder too — a rate much higher than previously thought.
Researchers followed 664 infants who had at least one older brother or sister with autism. Overall, 132 infants or about 19 percent ended up with an autism diagnosis, too, by their third birthdays. Previous smaller or less diverse studies reported a prevalence of between 3 percent and 14 percent.
“We were all a bit surprised and taken aback about how high it is,” said lead author Sally Ozonoff, a psychiatry and behavioral sciences professor with the Mind Institute at the University of California at Davis.
Well lets see you don't need to be a rocket scientist to figure the out, quite frankly you don't even need to be a scientist just an individual with a little common sense. Dr. John Cannell is one medical doctor that has been shouting at the top of his lung the problem is Vitamin D...or the lack there of.
Patient friendly summary
Dr. John Cannell of the Vitamin D Council has studied the link between autism and lower levels of sunlight. There is increased prevalence of autism in regions of greater cloud cover and rainfall.
According to many studies, more children with autism are born during the spring. March is the time of lowest vitamin D levels in northern mid-latitudes. These areas are further from the sun and get less light. This corresponds to brain damage around the sixth month of pregnancy.
AND
Vitamin D is Synthesized From Cholesterol and Found in Cholesterol-Rich Foods
Since cholesterol is a precursor to vitamin D, inhibiting the synthesis of cholesterol will also inhibit the synthesis of vitamin D. Since sunlight is required to turn cholesterol into vitamin D, avoiding the sun will likewise undermine our ability to synthesize vitamin D. And since vitamin D-rich foods are also rich in cholesterol, low-cholesterol diets are inherently deficient in vitamin D.
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