Stella Metsovas Nutrition Expert & Gut Health Specialist | Global Nutrition Expert | Page 2

Resveratrol: Longevity in a Pill?

On February 7, 2012, In Nutrition, by Stella Metsovas

The myths of the health benefits of wine have long been advertised. And because we all enjoy indulging in a nice glass of wine after a long day at work, we all want to believe in these benefits. But is there really truth in these statements, or are they simply myths? 

Resveratrol & Sirtuin 1

A recent study by the University of Florida showed that resveratrol, which is found in red wine, grapes, and other fruits, may in fact decrease the negative effects of aging. So what is resveratrol? Resveratrol is a polyphenol compound that, according to University of Florida exercise psychologist Heather Hausenblas, has “anti-aging, anti-carcinogenic, anti-inflammatory, and antioxidant properties.” Further research on resveratrol’s effects on human health is critical in order to determine its long-term effects; however, the journal Cell recently uncovered a signaling pathway (cAMP) that is largely influenced by resveratrol. cAMP influences many biological pathways, such as: energy regulation, glucose and insulin production, as well as turning on longevity genes such as sirtuin 1.

Resveratrol’s effects were first explored as a result of the low levels of cardiovascular disease in French people despite the fact that their diets are rich in saturated fats and oils. Many believed the French were advantaged because of the high amounts of red wine they drink, and thus the high amounts of resveratrol they consume (the study is referred to as the French Paradox). Although the way in which resveratrol works is not yet fully understood, it is thought to suppress free radicals—one of the main causes of cell damage and disease. In clinical trials performed at the University of Florida, resveratrol has demonstrated its ability to prevent the growth of some cancers in mice, inhibit enzymes that cause inflammation, shrink tumors, and increase blood flow.

Another study at the University of Texas Health Center in San Antonio discovered resveratrol’s anti-obesity, anti-insulin resistance, and anti-aging properties. As said by Feng Liu, Ph.D., professor of pharmacology and member of the Barshop Institute of Longevity and Aging Studies at the Health Science Center, “Resveratrol stimulates the expression of adiponectin, a hormone…[that] has a wide range of beneficial effects on obesity-related medical complications.”

The best resveratrol, and thus my recommended product, is Life Extension CR Mimetic Longevity Formula. Much more research is yet to be completed on the potential benefits of resveratrol, but as Dr. Liu expressed, “Results from these studies should be of interest to those who are obese, diabetic, and growing older.”

Now, to read more about why alcohol could be sabotaging your weight-loss efforts, read my article on Why I Think Alcohol is Liquid Fat.  Your best bet is to include an occasional glass of wine, trying to supplement daily with a product like LE’s CR Mimetic.

Yours in Health,

Stella Metsovas B.S., CCN

 

 

 

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The Health Benefits of Butter

On February 1, 2012, In Health News, by Stella Metsovas

With products like “I can’t believe it’s not butter!” and other such substitutes lining grocery store shelves, it’s no surprise that butter has become taboo. We see saturated fat as the ultimate culprit in the fight against weight gain. However, recent scientific studies show that butter’s health benefits are numerous and may in fact help prevent coronary heart disease, a greatly increasing issue in American society with the drastic rise in adult obesity.

Ghee

According to studies compiled by the Weston A. Price Foundation, from the turn of the century to the 1950s, coronary heart disease, or CHD, jumped from causing less than ten percent of deaths, to being the leading cause, at more than thirty percent.  This was in part a result of the increase in myocardial infarctions (MIs), massive blood clots that lead to the blocking of a coronary artery. By 1960, MI had caused at least 500,000 deaths per year in the US, dramatically rising from the less than three thousand deaths per year in 1930. Based on data found by the Department of Agriculture, the main cause of this increase was the reduction of butter consumption in Americans’ diets. Consumption of vegetable oils, such as margarine, rose rapidly in order to replace butter. The obvious conclusion to return to normal levels of coronary heart disease would be to decrease the use of vegetable oils in foods and return to traditional products. However simultaneously, the Kritchevsky articles were published which proved that saturated fat and cholesterol from animal products, such as butter, developed fatty deposits throughout the body, namely in the arteries. For this reason, Americans remained convinced that polyunsaturated oils from vegetable sources were advantageous to their health and helped them to avoid heart disease—and that butter was a villain.

Despite the shift from butter to vegetable oils, heart disease continues to be a problem, mainly as a result of the dramatic increase in obesity in the United States. Studies done by the Centers for Disease Control and Prevention state that about one-third, or 34%, of adults in the U.S. are obese. According to collected data, “In 2000, no state had an obesity prevalence of 30% or more. The number of states with an obesity prevalence of 30% or more has increased to 12 states in 2010.” And trends show that the numbers will only continue to grow if dramatic changes to American consumption are not made.

The American public tends to avoid saturated fats, replacing them with vegetable oil substitutes; however, scientific data reveals many key benefits from these fats. The

Weston A. Price Foundation notes several of these benefits: “saturated fats…enhance the immune system, are necessary for healthy bones, provide energy and structural integrity to the cells, protect the liver and enhance the body’s use of essential fatty acids. Stearic acid, found in beef tallow and butter, has cholesterol lowering properties and is preferred for the heart. As saturated fats are stable, they do not become rancid easily, do not call upon the body’s reserves of antioxidants, do not initiate cancer, [and] do not irritate the artery walls.” In addition, vitamin A only exists in animal foods, thus in order to obtain its benefits, one must consume animal products, like butter. What are the benefits of vitamin A? Vitamin A is essential for white blood cells, which increase the body’s immunity to infection. Furthermore, it is vital for healthy eyes, bones, and teeth. It is also a powerful antioxidant, helping to fight disease and cancer.

In order to reverse trends in obesity while still maintaining the health benefits of saturated fats, I recommend replacing vegetable oil-based products with clarified butter. What is clarified butter? It is milk fat rendered from butter to separate the milk solids and water from the butterfat. How do you clarify butter? Typically, it is produced using direct evaporation, which allows all the different components to separate from the melting butter—the water evaporates and the milk solids settle at the bottom. All the benefits of butter, which I have listed above, can be preserved through the consumption of clarified butter, which is why it is my top recommendation. Furthermore, calories in butter and margarine are relatively comparative, so the health benefits should not be overlooked in an effort to cut calories.

Butter has always been viewed as off-limits to the health conscious; however, by utilizing its close-substitute, clarified butter, the many health benefits can be gained.

Yours in Health,

Stella Metsovas B.S., CCN

Staff Writer: Clement Tran

 

 

 

 

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Rise in Obesity Motivates Big Business: Be Cautious, Take Preventative Measures

On January 23, 2012, In Health News, by Stella Metsovas

As we kick off a New Year people are always wondering how to lose those holiday pounds, how to jump back on track and become a healthier version of ourselves. Resolutions encompass weight loss goals and lifestyle transformation objectives, but to complement these aims the business world frequently has opposing motives. The realm of commerce is constantly thinking “supply and demand” or of ways to increase traffic of a particular product or service for their own maximal benefit. And the truth is… unfortunately most businesses aren’t going to have public health and well-being as a top priority at all.

Obesity: Open for Business

Take for instance the health care industry here in the United States.We spend more annual GDP on health care expenditures than any other country in the world says a 2007 study, with private expenditures over 8%! A popular misconception always floating around is that “Americans” have the best health care in the world and this may be trueif you can afford it. In terms of who actually has access to this health care, the usage of “Americans” seems like a bit of a stretch. It’s no secret that obesity rates have been on the rise for the past 20+ years but this doesn’t make sense if there is a whole industry dedicated to doctoring people to good health. A study from 2009 showed that adults in the U.S. had the highest %BMI leading by 4% over those in Mexico who ranked 2nd. Without this customer base the health care industry would not have been able to project such a high growth profile. The U.S. Department of Labor had predicted that health care related occupations are among the fastest growing economy and that salary in this field will have a 24% increase through 2014! The numbers can be a little overwhelming, but what we have to understand is that looks can be deceiving. With an increase in national obesity the market for health care will also grow and businesses might play this to the advantage of their own bank account before prioritizing your health. Extremely important is the ability to select reputable sources of information or advice to trust, check multiple sources when you are unsure of answers or do your own research, it will help you decide what works best for you. Don’t be afraid of asking questions!

Among countless others, the pharmaceutical industry also uses obesity as a huge benefactor to their business. Patients with chronic illnesses are their prime customers since they will need to be lifelong consumers of any given drug to sustain a manageable health on a daily basis. Billions of dollars are poured into the pharmaceutical industry for research in hopes to create pills for inflammation reduction, cancer prevention, weight loss, you name it! What isn’t always advertised is that drugs are often only treating symptoms. So while pharmaceutical companies are stacking up their profits regardless of the outcome of patients, illness and disease are still rampant in society. Americans are obsessed with being able to have a pill for everything which teaches that we don’t need preventative measures, instead we can wait until things get bad and pay someone for the cure. This isn’t reality.

Paula Deen, Food Network show host and cook recently made public announcement of her diagnosis of diabetes mellitus type 2. She coincidentally also made public announcement of her endorsement of a Novo Nordisk, a drug company that is to release a drug that will help people with type 2 diabetes. Stories like this don’t get any farther from promoting preventative measures and ironically her son has publically taken a stand to this. Bobby Deen has aired a new show called “Not My Mama’s Meals” on the cooking channel where he whips up healthier versions of Paula’s meals. This illustrates the understanding that in order to see a health change among a population or generation, it is the quality of ingredients that go into the food that matter. Although quality is a significant concept to embrace, we must also consider the idea that what Bobby deems “healthy” may not necessarily be the healthiest alternative. This is another instance where the individual is responsible for having an intelligence to be conscious of false information and research. Just because we see or hear something through the media does not indubitably make it valid. The source in which information is accessed is always a good place to start when questioning the accuracy of a message. Bobby Deen advocates using less butter, but butter is a healthy fat! Over a year ago I mentioned that “for the past 30 years Americans have been told to lower fat intake to lose weight. But the message to avoid fat has backfired, since we have turned to carbohydrates as the alternative. Carbohydrates, especially those with refined flour and sugar may be to blame for the rise in type 2 diabetes and heart disease.”

Diabetes Epidemic: 2025

Food quality is a property of the agricultural industrywhich is anothermarket typically only focused on business gain. The mass amount of processing that goes into food today results in unhealthy and “low-fat” alternatives that have dangerous effects on the population not limited to gene interaction and mutation. Last July I blogged about a study from 2009 that showed the beneficial effects of a Paleolithic diet as compared to a standard Diabetes diet. Yet 3 years after the study we are still seeing a rise in obesity related sickness and disease. Again, the theme of business growth> disease/illness prevention is witnessed.

These are just a few brief examples of how gaining weight is profitable for business. Hopefully they have opened up your frame of view to be more cautious of health claims promoted by the mass media and big business corporations. A healthy diet and lifestyle are some of the best preventative measures an individual can take to dominate his or her well-being.

Yours in Health,

Stella Metsovas BS., CCN

Staff Writer:  Liz Lang

 

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Paleo-Mediterranean Cooking at Bloomingdales, South Coast Plaza

On January 12, 2012, In News, by Stella Metsovas

Orange County, California (PRWEB) January 06, 2012

Join top Nutritionist Stella Metsovas as she heats up the kitchen at Bloomingdales, South Coast Plaza. Metsovas will be demonstrating how one can please their palate and improve their health, with an authentic and delicious Paleo Diet Mediterranean meal.

Named “One of America’s Health Experts” by Woman’s Day magazine, Metsovas is regularly featured in top media outlets such as People, Shape, Glamour, AOL, New York Times and more. Through eight years of research in her private practice, Metsovas has created an entirely unique diet method – the Paleo Mediterranean diet. It is the first of its kind as it stems from the roots of human DNA and incorporates Mediterranean principles that are essential for health.

The Paleolithic diet consists of grass-fed meat, free-range fowl or wild-caught fish, seasonal fruits and vegetables, and generous portions of healthy fats – including nuts, seeds, avocados, olive oil and coconut oil. Grains, legumes, dairy products, sugar, vegetable oils and processed foods are absent from this diet. In essence, it’s what man ate millions of years ago before the dawn of agriculture.

The Paleo diet has been shown to have a host of heath benefits; including it’s proven success in patients with type 2 diabetes. During a 3-month study comparing a Paleolithic diet and a Diabetes diet, the Paleo diet better improved glycemic control and several cardiovascular risk factors in patients with type 2 diabetes.

Join Stella on January 14th at Bloomingdales, South Coast Plaza, as she demonstrates how to create her phenomenal low-carb Paleo Moussaka. It is sure to be an afternoon of culinary education and delightful surprises; attendees will also have the chance to win a free FDA Approved Metabolic Test.

About Stella Metsovas
Stella Metsovas is a clinical nutritionist, based in Los Angeles and Orange County California. An expert in Food Science and Human Nutrition, Stella has over 15 years of experience in the health and fitness industries. http://www.stellametsovas.com.

About Bloomingdales, South Coast Plaza
Bloomingdale’s is America’s only nationwide, full-line, upscale department store and a division of Macy’s, Inc. Bloomingdales South Coast Plaza is located at 3333 South Bristol Street, Costa Mesa, CA 92626. For more information visit http://www.bloomingdales.com or call 714.824.4600.

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What the Authorities Won’t Tell You: “Why We Get Fat”

On December 19, 2011, In Nutrition, by Stella Metsovas

People are more commonly overweight and obese today versus years ago and though it seems like a mystery as to why, Gary Taubes explains a view of why this issue has become out of hand in his book “Why We Get Fat”. Taubes is a renowned science writer and has been awarded several times for scientific journalism. Nutrition can be a controversial topic as he explains, since the general population will typically believe “the authorities” as he calls them referring to organizations such as the American Heart Association, the World Health Organization, the American College of Sports Medicine, local physicians, etc. Readers are asked to acknowledge a different set of nutritional advice, one that is supported more heavily by science and clinical trials (dating back to the early 1900s!) and strays from the common Western diet. Taubes presents an array of research to reinforce his belief that carbohydrates have driven Western society into a place of Western disease.

                  I’ve written about the “Westernized diet is pretty much devoid of fresh foods that naturally contain living enzymes. When you’re filling up on processed foods (they naturally contain no living particles because of processing and pasteurization), the body will work in overtime trying to digest these foods” in my blog here, Apr 11, 2011. In “Why We Get Fat” Taubes focuses on the common misconceptions about nutrition that are promoted by health organizations nationwide. As Americans we are advised to detach ourselves from our typical “sedentary and gluttonous behavior” since these are the proposed causes of our poor health. Taubes introduces his point of view with a thorough explanation of how fat regulation works within our cells to communicate the falsehoods of the “calories-in/calories-out” logic which doctors continuously abide by in their daily practice. He stresses that we are “not fat because we overeat, we overeat because we are fat”. Enzymes and hormones carefully regulate the way fat storage in our bodies yet “we’re putting the ultimate blame on a mental state, a weakness of character, and we’re leaving human biology out of the equation entirely” (Taubes, 85).

                  Taubes urges the reader to open up to the idea that metabolism of food is a complex process that has often been ignored among modern health advisors. He clears up the myth on the health benefits of carbohydrates and rationalizes that the “reason nutritionists like to think (and like to tell us) that carbohydrates are somehow the preferred fuel for the body, which is simply wrong, is that your cells will burn carbohydrates before they’ll burn fat” to keep your blood sugar levels in check (Taubes, 114). What he is referring to is the difference in fed-state and fasted-state metabolism as described in this article by the American Diabetes Association. When we have just ingested a meal we are entering the fed-state of metabolism as opposed to the resting state known as the fasting-state. During fed-state metabolism there is a net secretion of insulin in response to increased blood glucose which Taubes agrees is the primary culprit to fat accumulation. He gives numerous accounts of studies done on various populations that show how any amount of processed carbohydrate intake will generally lead to weight gain since carbohydrates are metabolized into glucose. Insulin prevents your body from burning up its fat for energy and instead burns blood sugar and stores fat.  His research gives insight to imperative European medical history documented before World War II that has lost its standing in today’s American medical community.

                  This has left many to believe that the obesity epidemic “poses a challenge to public-health programs” where as the evidence Taubes presents seems to pose a challenge to the individual’s beliefs. Though authorities continue to claim the health risks of high fat foods and advocate the health benefits of carbohydrates, Taubes suggests a transition from our typical lifestyles if we are expecting any type of healthy results. I indefinitely agree that “going to the gym regularly will often not be enough—it takes conscious daily changes in order to lead a fully active lifestyle.” (SM Aug 12, 2011) With his studies, Taubes is pushing the reader to make use of their own instincts rather than to blindly absorb health advice that has been circulating simply because it was believed by “respected people”. After all, there is no such thing as an “essential carbohydrate”. To conclude his piece Taubes offers an alternative to the common Western diet, one that allows you to eat as much as you’d like! He explains that this creates a “cognitive dissonance” but we should be aware of this and make a decision not because he tells us to, but because the scientific evidence speaks louder than any health organization’s claims.

 In Health,

Stella Metsovas B.S., CCN

Staff Writer: Liz Lang

 

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Why I Think Alcohol is Liquid Fat!

On November 30, 2011, In News, by Stella Metsovas

Although alcohol does not contain any fat itself, it is filled with calories. There’s a reason why a beer belly is named as such, and this is it. Alcohol is a source of “empty calories” because it has no nutritional value, but it sure has the calories. And calories from alcohol tend to be stored directly in the gut, causing increased body fat in the last place we’d ever want it!

One beer every night adds 1,036 additional calories per week, or 15 pounds to your stomach per year. While at the time it might just seem like one casual beer, its effects really add up.

In addition to the high caloric intake, there are several other negative affects of drinking alcohol on the body.
Here are just a few:

  • According to recent medical studies, alcohol consumption causes the body to cease the maintaining of healthy blood glucose levels. Over time, excessive alcohol consumption can decrease insulin’s effectiveness, resulting in high and often, unhealthy, blood sugar levels.
  • A further study revealed at the American College of Gastroenterology showed that just one drink per day for women, or two for men, could lead to small intestinal bacterial overgrowth, which causes bloating, gas, abdominal pain, constipation, and diarrhea.
  • Scientists have found that this bacterial overgrowth influences metabolism and weight. How? The different types of bacteria found within our intestines function together to affect how many calories we extract from our food and whether we make or burn fat—two key factors in establishing a healthy weight. So, drinking alcohol can throw off the body’s natural balance and ability to metabolize food properly.

If those aren’t enough reasons to make you think twice about having a casual drink, don’t forget the calorie content. One glass of wine, whether red or white, packs in around 120 calories; and with about four glasses of wine per bottle, that brings a bottle’s calorie total to around 480 calories, nearly as many as in a Big Mac!

Mark Sisson from Marks Daily Apple did a great job breaking down the question: Is alcohol good for you?  The response can be found here.

Yours in Health,

Stella Metsovas

Staff Writer: Katie Husa

 

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The Truth About Turkey

On November 20, 2011, In Nutrition, by Stella Metsovas

With the holidays just around the corner, turkey will be the staple food on millions of American’s tables. But what many of us are not aware of are the many distinctions between the manner in which turkeys are raised. The mainstream industry raises turkeys in extremely unnatural ways; according to PETA, turkeys are “genetically manipulated to grow as large as possible as quickly as possible to increase profits.”

Factory Farmed Poultry

Factory Farmed Poultry

 

So, in order to protect and protest the unnatural treatment of turkeys, try instead purchasing from organic turkey farms, like Mary’s. Mary’s Certified Free-Range Organic Turkeys are the raised with the most humane farming practices used on the market. The turkeys have freedom to move around and are raised with a premium diet void of any chemical stimulators. The turkey feed used does not contain any animal byproducts, genetically modified organisms, antibiotics, pesticide treated grains, grains grown with chemical fertilizers, or synthetic amino acids.

Although free-range, all natural, and pasture-raised turkeys are a step up from farm-raised, they are not organic (more on the differences between free range and organic can be found here).  They are raised on healthful grains and allowed to roam in larger areas, but still are not USDA certified organic. Another type of turkey that is raised more naturally than the farm-raised turkeys that overwhelm the turkey industry is the free-range heritage turkey.

Hertiage Turkey

The heritage turkey is based on the first breed of turkeys that existed in the United States and is bred naturally in order to insure running and flying abilities. These extra activities result in larger thigh meat, superior taste, and less cooking time. So this holiday season, instead of buying the typical farm-raised turkey, think about protecting animal rights and try purchasing online organic turkeys. These turkeys are not only raised under more natural circumstances, but also have a much richer, more enjoyable taste!

Additional links to help find your organic turkey!

- Applegate Farms Organic Turkey

- Williams Sonoma Willie Turkey

- Diestel Ranch

- Good Earth Farms

- Local Harvest

 

Staff Writer: Katie Husa

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Stella’s Low Carbohydrate Moussaka

On November 4, 2011, In Recipes, by Stella Metsovas

Stella's Low Carb Moussaka

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Stella’s Lavender Roasted Chicken La Provence

On October 26, 2011, In Recipes, by Stella Metsovas

Oh Provence, how I love thee! Each time I visit your beautiful countryside, I’m always inspired. Lavender abounds in this area making use for body care products and my favorite spices Herbes de Provence. Dean & Deluca carries one of my favorite blends– you can find the link here.

There’s always that “wow factor” when incorporating lavender in anything chicken.  Enjoy my ‘Lavender Roasted Chicken’ recipe below!

Stella’s Lavender Roasted Chicken

Stella's French Herbes de Provence


 

  1. 1 Whole Organic Chicken
  2. 1 Cup Dry White Wine
  3. 1 Tablespoon Butter
  4. 3 Tablespoons Herbes de Provence
  5. (Optional) 2 Tablespoons Fresh Lavender
  6. 1 Garlic Clove Crushed
  7. 2 Shallots Chopped Thin
  8. Fingerling Potatoes

 

  1. Dress the chicken by rubbing crushed garlic around the flesh & gently glaze with olive oil. Place in a roasting dish (Le Crueset is my favorite). Add the spices into a bowel with the butter, embedding the spices into the butter. Gently stuff the chicken with the butter mixture and around the exterior. I like to add fresh thyme and lavender inside the bird as well. Add the potatoes and shallots around the chicken, mixing 1 cup of white wine. Finally, spice with a generous amount of sea salt and pepper.

Preparation time: 10 minute(s)

Cooking time: 1 hour(s) 15 minute(s)

Diet tags: Reduced carbohydrate, High protein, Gluten free

Number of servings (yield): 6

Culinary tradition: Irish

5 :  ★★★★★ 1 review(s)

P.S., my favorite chickens to purchase are those that are pasture raised and air chilled, like Mary’s California Bronze Chicken

Mary's California Bronze Pasture Raized Chicken

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New Favorite Product: Trader Joe’s South African Smoke

On October 17, 2011, In Recipes, by Stella Metsovas

Nothing could be better than smokey-flavored, roasted root vegetables in the Fall.  Or how about the perfectly roasted turkey breast?  Run to your nearest Trader Joe’s and pick up their South African Smoke in the spice section–I’m addicted!

Favorite uses for South African Smoke:

  • Baked sweet potato spiced with SAS and topped with Ghee
  • Roasted turkey breast
  • White fish and SAS

 


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