Five Star Eating Sources & Research

Want to know more about healthy (and not-so-healthy) eating?  Here are the resources I used to create Five Star Eating.

Works Cited

Step 1

“All About the Vegetable Group.” Choose MyPlate, 26 July 2016, www.choosemyplate.gov/vegetables.

Duyff, Roberta L. The American Dietetic Association’s Complete Food & Nutrition Guide. Chronimed Pub, 1996.

Fahey, J. W., et al. “Broccoli Sprouts: An Exceptionally Rich Source of Inducers of Enzymes that Protect against Chemical cCrcinogens.” Proceedings of the National Academy of Sciences, vol. 94, no. 19, Sept. 1997, pp. 10367-72.

Kim, Dong-Kwan, et al. “Total Polyphenols, Antioxidant and Antiproliferative Activities of Different Extracts in Mungbean Seeds and Sprouts.” Plant Foods for Human Nutrition, vol. 67, no. 1, Mar. 2012, pp. 71-75, US National Library of Medicine. doi:10.1007/s11130-011-0273-x. Accessed 6 Dec. 2016.

“CDC – BRFSS Annual Survey Data.” Centers for Disease Control and Prevention, Center for Disease Control, www.cdc.gov/brfss/annual_data/annual_data.htm.

“Effect of Changes in the Intake of Weight of Specific Food Groups on Successful Body Weight Loss during a Multi–Dietary Strategy Intervention Trial.” Journal of the American College of Nutrition, vol. 30, no. 6, 2011, pp. 491-501.

Fuhrman, Joel. The End of Dieting: How to Live for Life. Australia, Hay House, 2014.

Klok, M. D., et al. “The role of Leptin and Ghrelin in the Regulation of Food Iintake and Body Weight in Humans: A Review.” Obesity Reviews, vol. 8, no. 1, Jan. 2007, pp. 21-34, US National Library of Medicine. doi:10.1111/j.1467-789X.2006.00270.x.

Li, Yanyan, and Tao Zhang. “Targeting Cancer Stem Cells with Sulforaphane, a Dietary Component from Broccoli and Broccoli Sprouts.” Future Oncology, vol. 9, no. 8, Aug. 2013, pp. 1097-1103, US National Library of Medicine. doi:10.2217/fon.13.108.

Manach, Claudine, et al. “Polyphenols: Food Sources and Bioavailability.” The American Journal of Clinical Nutrition, May 2004, ajcn.nutrition.org/content/79/5/727.full. Accessed 6 Dec. 2016.

May, Michelle. Eat What You Love: Love What You Eat : How to Break Your Eat-Repent-Repeat Cycle. Greenleaf, 2010.

“Nutrients and Health Benefits.” Choose MyPlate, www.choosemyplate.gov/vegetables-nutrients-health. Accessed 6 Dec. 2016.

Rosenberg, David. “Diet Advice from Israel: Eat Your Vegetables.” The Jerusalem Post | JPost.com, 7 Mar. 2012, www.jpost.com/Health-and-Science/Diet-advice-from-Israel-Eat-your-vegetables.

Taheri, Shahrad, et al. “Short Sleep Duration Is Associated with Reduced Leptin, Elevated Ghrelin, and Increased Body Mass Index.” PLoS Medicine, vol. 1, no. 3, Dec. 2004, p. e62, US National Library of Medicine. doi:10.1371/journal.pmed.0010062.

Step 2

Bjarnadottir, Adda. “How to Read Food Labels Without Being Tricked.” Authority Nutrition, authoritynutrition.com/how-to-read-food-labels/. Accessed 6 Dec. 2016.

Cordain, Loren, et al. “Origins and evolution of the Western diet: health implications for the 21st century.” American Journal of Clinical Nutrition, vol. 81, no. 2, Feb. 2005.

Duyff, Roberta L. “Functional Nutrition: Eat Your Omega -3s and -6s.” The American Dietetic Association’s Complete Food & Nutrition Guide, Chronimed Pub, 1996.

El-Wahab, H. M., and G. S. Moram. “Toxic Effects of Some Synthetic Food Colorants and/or Flavor Additives on Male Rats.” Toxicology and Industrial Health, vol. 29, no. 2, Jan.-Feb. 2012, pp. 224-232, 10.1177/0748233711433935.

Fallon, Sally, et al. Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and the Diet Dictocrats. NewTrends Pub, 1999.

“Fluid Milk Production.” MilkFacts.info, www.milkfacts.info/Milk%20Processing/Fluid%20Milk%20Production.htm. Accessed 6 Dec. 2016.

Food and Drug Administration. “Federal Register :: Final Determination Regarding Partially Hydrogenated Oils.” Federal Register, 17 June 2015, www.federalregister.gov/articles/2015/06/17/2015-14883/final-determination-regarding-partially-hydrogenated-oils.

Heid, Markham. “Why Full-Fat Dairy May Be Healthier Than Low-Fat.” TIME.com, 5 Mar. 2015, time.com/3734033/whole-milk-dairy-fat/. Accessed 6 Dec. 2016.

Huth, P. J., and K. M. Park. “Influence of Dairy Product and Milk Fat Consumption on Cardiovascular Disease Risk: A Review of the Evidence.” Advances in Nutrition: An International Review Journal, vol. 3, no. 3, May 2012, pp. 266-285, US National Library of Medicine. doi:10.3945/an.112.002030.

News desk. “WHO: Eating Processed Meats Increases Chances of Developing Certain Cancers.” Food Safety News, 26 Oct. 2015, www.foodsafetynews.com/2015/10/who-report-eating-processed-meats-increases-chance-of-developing-cancer/#.V-VCLzUZTEY. Accessed 6 Dec. 2016.

PubMed. “Monounsaturated Fat – National Library of Medicine.” PubMed Health Glossary, www.ncbi.nlm.nih.gov/pubmedhealth/PMHT0015648/. Accessed 6 Dec. 2016.

Shanahan, Catherine, and Luke Shanahan. “The Man Who Brought Us the Low-Fat Campaign.” Deep Nutrition: Why Your Genes Need Traditional Food, Big Box Books, 2009, pp. 167-170.

Siri-Tarino, P. W., et al. “Meta-analysis of Prospective Cohort Studies Evaluating the Association of Saturated Fat with Cardiovascular Disease.” American Journal of Clinical Nutrition, vol. 91, no. 3, 25 Nov. 2009, pp. 535-546, doi:10.3945/ajcn.2009.27725. Accessed 6 Dec. 2016.

Smith-Howard, Kendra. “Uses for Skim Milk Before It Was Marketed As a Nonfat Diet Product: Hog Slop and Wool.” Slate Magazine, 2 Feb. 2014, www.slate.com/articles/health_and_science/food/2014/02/uses_for_skim_milk_before_it_was_marketed_as_a_nonfat_diet_product_hog_slop.html. Accessed 6 Dec. 2016.

USDA. U.S. Sugar Production. 2016. www.ers.usda.gov/topics/crops/sugar-sweeteners/background.aspx. Accessed 6 Dec. 2016.

—. “Scientific Report of the 2015 Dietary Guidelines Advisory Committee: Advisory Report to the Secretary of Health and Human Services and the Secretary of Agriculture.” Scientific Report of the 2015 Dietary Guidelines Advisory Committee: Advisory Report to the Secretary of Health and Human Services and the Secretary of Agriculture, USDA, 2015, health.gov/dietaryguidelines/2015-scientific-report/pdfs/scientific-report-of-the-2015-dietary-guidelines-advisory-committee.pdf. Accessed 6 Dec. 2016.

Wilder, Russell M. “A Brief History of the Enrichment of Flour and Bread.” Journal of the American Medical Association, vol. 162, no. 17, Dec. 1956, p. 1539.

Willett, Walter C., and Rudolph L. Leibel. “Dietary Fat is Not a Major Determinant of Body Fat.” The American Journal of Medicine, vol. 113, no. 9, 2002, pp. 47-59, www.amjmed.com/article/S0002-9343%2801%2900992-5/abstract. Accessed 6 Dec. 2016.

Step 3

American Diabetes Association. “Glycemic Index and Diabetes: American Diabetes Association®.” American Diabetes Association, 14 May 2014, www.diabetes.org/food-and-fitness/food/what-can-i-eat/understanding-carbohydrates/glycemic-index-and-diabetes.html. Accessed 6 Dec. 2016.

Attia, Peter. The Eating Academy, M.D, 27 June 2016, www.eatingacademy.com. Accessed 6 Dec. 2016.

Barclay, A. W., et al. “Glycemic Index, Glycemic Load, and Chronic Disease Risk–A Meta-analysis of Observational Studies.” The American Journal of Clinical Nutrition, vol. 87, no. 3, Mar. 2008, pp. 627-37, US National Library of Medicine. www.ncbi.nlm.nih.gov/pubmed/18326601. Accessed 6 Dec. 2016.

De la Monte, S. M., and J. R. Wands. “Alzheimer’s Disease is Type 3 Diabetes–Evidence Reviewed.” Journal of Diabetes Science and Technology, vol. 2, no. 6, Nov. 2008, pp. 1101-1113.

Domonoske, Camila. “50 Years Ago, Sugar Industry Quietly Paid Scientists To Point Blame At Fat.” NPR.org, The Two-Way : NPR, 13 Sept. 2016, www.npr.org/sections/thetwo-way/2016/09/13/493739074/50-years-ago-sugar-industry-quietly-paid-scientists-to-point-blame-at-fat. Accessed 6 Dec. 2016.

Fallon, Sally, and Mary G. Enig. “Be Kind to Your Grains…And Your Grains Will Be Kind To You.” Weston A Price Foundation, 1 Jan. 2000, www.westonaprice.org/health-topics/be-kind-to-your-grains-and-your-grains-will-be-kind-to-you/. Accessed 6 Dec. 2016.

Fuhrman, Joel, and Chris Sorensen. The End of Dieting: How to Live for Life. 2014.

Gupta, Raj K., et al. “Reduction of Phytic Acid and Enhancement of Bioavailable Micronutrients in Food Grains.” Journal of Food Science and Technology, vol. 52, no. 2, Feb. 2015, pp. 676-84, US National Library of Medicine. doi:10.1007/s13197-013-0978-y.

Haard, N F. Fermented Cereals: A Global Perspective. Food and Agriculture Organization of the United Nations, 1999, www.fao.org/docrep/x2184e/x2184e00.htm. Accessed  1999.

Hilmantel, Robin. “56 Different Names for Sugar.” Women’s Health, 3 Nov. 2014, www.womenshealthmag.com/food/different-names-for-sugar. Accessed 6 Dec. 2016.

Kearns, Cristin E., et al. “Sugar Industry and Coronary Heart Disease Research.” JAMA Internal Medicine, vol. 176, no. 11, Nov. 2016, pp. 1680-1685, JAMA . doi:10.1001/jamainternmed.2016.5394.

Perlmutter, David, and Peter Ganim. Grain Brain. Hachette Audio, 2013.

WebMD. “Sugar Addiction Facts: Cravings, Hidden Sugar, and More in Pictures.” WebMD, www.webmd.com/diet/ss/slideshow-sugar-addiction. Accessed 6 Dec. 2016.

Step 4

Attya, Mohamed, et al. “Effects of Conventional Heating on the Stability of Major Olive Oil Phenolic Compounds by Tandem Mass Spectrometry and Isotope Dilution Assay.” Molecules, vol. 15, no. 12, 1 Dec. 2010, pp. 8734-46.

Boyle, Marie A. Personal Nutrition. 6th ed., Wadsworth/Thomson Learning, 2007.

Chilton, Floyd H, and Laura Tucker. The Gene Smart Diet: The Revolutionary Eating Plan That Will RewriteYour Genetic Destiny-and Melt Away the Pounds. Rodale, 2009.

Chinnadurai, Kathirvelan, et al. “High Conjugated Linoleic Acid Enriched Ghee (Clarified Butter) Increases the Antioxidant and Antiatherogenic Potency in Female Wistar Rats.” Lipids in Health and Disease, vol. 12, no. 1, Aug. 2013, p. 121, US national Library of Medicine. doi:10.1186/1476-511X-12-121.

Cicerale, Sara, et al. “Influence of Heat on Biological Activity and Concentration of Oleocanthal-a Natural Anti-inflammatory Agent in Virgin Olive Oil.” Journal of Agricultural and Food Chemistry, vol. 57, no. 4, 2009, pp. 1326-30, US National Library of Medicine. doi:10.1021/jf803154w.

Colquhoun, James. “9 Herbs & Spices That Fight Inflammation.” Daily Health and Wellness Inspiration, FOOD MATTERS®, 15 June 2016, www.foodmatters.com/article/9-herbs-and-spices-that-fight-inflammation?vero_conv=dnT8jR-If8l1wxgHF44mlIExnPyuQgyyXcHvROiVAqOpha_cWnMOeoJGrfrSL7bi7Aos9GWk7yszfMH_aHT0mlp22rhGuQWo&vero_id=joan%40joyfulhealthcompany.com. Accessed 6 Dec. 2016.

Duyff, Roberta L. The American Dietetic Association Complete Food and Nutrition Guide. John Wiley & Sons, 2002, US National Library of Medicine. www.ncbi.nlm.nih.gov/pubmed/12442909. Accessed 6 Dec. 2016.

European Food Safety Authority. “Analysis of Occurrence of 3-Monochloropropane-1, 2-Diol (3-MCPD) in Food in Europe in the Years 2009-2011 and Preliminary Exposure Assessment.” EFSA Journal, vol. 11, no. 9, 2013, pp. 3381-425.

Feeds for Aquaculture. NOAA, http://www.nmfs.noaa.gov/aquaculture/faqs/faq_feeds.html.

Fuhrman, Joel, and Chris Sorensen. The End of Dieting: How to Live for Life. 2014.

Gerster, H. “Can Adults Adequately Convert Alpha-linolenic Acid (18:3n-3) to Eicosapentaenoic Acid (20:5n-3) and Docosahexaenoic Acid (22:6n-3)?” International Journal for Vitamin and Nutrition Research, vol. 68, no. 3, 1998, pp. 159-73, US National Library of Medicine. www.ncbi.nlm.nih.gov/pubmed/9637947.

Portland State University. “Typical Fatty–Acid Compositions of Some Common Fats.” web.pdx.edu/~wamserc/C336S12/fat.pdf. Accessed 6 Dec. 2016.

Seafood & Human Health. NOAA, http://www.nmfs.noaa.gov/aquaculture/faqs/faq_seafood_health.html#4how.

Shanahan, Catherine, and Luke Shanahan. Deep Nutrition: Why Your Genes Need Traditional Food. Big Box Books, 2009.

Simopoulos, A.P. “The Importance of the Ratio of Omega-6/omega-3 Essential Fatty Acids.” Biomedicine & Pharmacotherapy, vol. 56, no. 8, Oct. 2002, pp. 365-79, US National Library of Medicine. www.ncbi.nlm.nih.gov/pubmed/12442909. Accessed 6 Dec. 2016.

Simopoulos, Artemis P. “Essential Fatty Acids in Health and Chronic Disease.” The American Journal of Clinical Nutrition, vol. 70, no. 3, Sept. 1999, pp. 560-69, ajcn.nutrition.org/content/70/3/560s.full.

“Toxicological Profile for n-Hexane.” ATSDR’s Toxicological Profiles, July 1999.

WebMD. “About Inflammation.” WebMD, 1 Sept. 2016, www.webmd.com/arthritis/about-inflammation#1.

Załęski, Andrzej, et al. “Butyric Acid in Irritable Bowel Syndrome.” Gastroenterology Review, vol. 8, no. 6, 30 Dec. 2013, pp. 350-53, US national Library of Medicine. doi:10.5114/pg.2013.39917.

Zribi, Akram, et al. “Quality Control of Refined Oils Mixed with Palm Oil during Repeated Deep-frying uUsing FT-NIRS, GC, HPLC, and Multivariate Analysis.” European Journal of Lipid Science and Technology, vol. 118, no. 4, 7 July 2015, pp. 512-523, Wiley Online Library. doi:0.1002/ejlt.201500149.

—. “Monitoring of Quality and Stability Characteristics and Fatty Acid Compositions of Refined Olive and Seed Oils during Repeated Pan- and Deep-Frying Using GC, FT-NIRS, and Chemometrics.” Journal of Agricultural and Food Chemistry, vol. 62, no. 42, 2014, pp. 10357-67, doi:10.1021/jf503146f.

Step 5

Aubrey, Allison. “Is Organic More Nutritious? New Study Adds To The Evidence.” NPR.org, 18 Feb. 2016, www.npr.org/sections/thesalt/2016/02/18/467136329/is-organic-more-nutritious-new-study-adds-to-the-evidence. Accessed 6 Dec. 2016.

Bradberry, SM, et al. “Glyphosate Poisoning.” Toxicological Reviews, vol. 23, no. 3, 2004, pp. 159-67, US National Library of Medicine. www.ncbi.nlm.nih.gov/pubmed/15862083.

Coleman, Hannah, et al. “Medium-chain Triglycerides and Conjugated Linoleic Acids in Beverage Form Increase Satiety and Reduce Food Intake in Humans.” Nutrition Research, vol. 36, no. 6, June 2016, pp. 526-33.

Daley, Cynthia A., et al. “A Review of Fatty Acid Profiles and Antioxidant Content in Grass-fed and Grain-fed Beef.” Nutrition Journal, vol. 9, no. 1, 10 Mar. 2010, US National Library of Medicine. doi:10.1186/1475-2891-9-10.

Dhiman, T.R., et al. “Conjugated Linoleic Acid Content of Milk from Cows Fed Different Diets.” Journal of Dairy Science, vol. 82, no. 10, Oct. 1999, pp. 2146-56, Science Direct. doi:10.3168/jds.S0022-0302(99)75458-5.

Fallon, Sally, et al. “About Pasteurization.” Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and the Diet Dictocrats, NewTrends Pub, 1999, pp. 30-5.

Johnson, David, and Siobhan O’Connor. “Genetically Modified Foods: What Is Grown and Eaten in the U.S.” TIME.com, 30 Apr. 2013, time.com/3840073/gmo-food-charts/. Accessed 6 Dec. 2016.

McEvoy, Miles. “Organic 101: What the USDA Organic Label Means.” USDA, 22 Mar. 2012, blogs.usda.gov/2012/03/22/organic-101-what-the-usda-organic-label-means/. Accessed 6 Dec. 2016.

Shanahan, Catherine, and Luke Shanahan. “More about Milk Processing.” Deep Nutrition: Why Your Genes Need Traditional Food, Big Box Books, 2009, p. 155.

Sisson, Mark. “Choosing Chicken: A Primal Purchasing Guide.” Mark’s Daily Apple, 19 July 2010, www.marksdailyapple.com/chicken-labels/. Accessed 6 Dec. 2016.