Features,  Health Matters,  Red Cross,  Calendar,

West Nile Virus,  Honors & Awards,  Announcements

Health & Fitness News Elsewhere  (fresh daily from the Web)

Features

Whole foods provide more
than dietary supplements

[FEB. 15, 2003]  URBANA -- Although it may seem easier, quicker and less fattening to pop a few dietary supplements every morning rather than eating a plate of real food, you may be missing out on more than you think. "Dietary supplements represent just one component from a food," said Elizabeth Jeffery, nutritional scientist at the University of Illinois. "But there may be hidden benefits gained from the way multiple components in a single food work together."

Jeffery explained that vegetables and fruits contain natural metabolites that appear to prevent a number of chronic diseases, particularly cardiovascular disease and cancer. "Scientists are trying to find ways to create healthful dietary supplements that contain these bioactive components," she said, "but we haven't identified all the healthful components yet and can't afford to ignore the whole food."

Jeffery used vitamin C as an example, citing the old story about British sailors being given a ration of limes in order to avoid getting scurvy while on board ships for long periods of time.

"Notice that in our thinking we went right from the whole food -- the lime -- to an isolated compound -- vitamin C," said Jeffery. "In thinking that limes were solely a source of vitamin C, we overlook the existence of other bioactive compounds not yet identified."  For example, today we know that limes and other citrus fruits contain a number of additional antioxidants. Taking a vitamin C supplement is certainly good for your health but will not provide some of these other factors present in limes -- and may risk overuse.

"Nutritional scientists carefully isolated vitamin C and worked out how much is needed on a daily basis to maximize the benefit of C on white blood cells' ability to fight disease while minimizing the loss of C in urine," said Jeffery. Most Americans eat a diet that contains enough C to avoid getting scurvy, but it's not so easy to see if the white cells are working well, so people take supplements to be on the safe side.

[to top of second column in this article]

Jeffery cautioned that taking too much C can cause diarrhea and "over a prolonged period, people sometimes experience more dangerous side effects such as kidney stone formation and excess iron absorption."

When choosing to take a supplement, it's important to keep in perspective what it claims to do. In the United States, proof of efficacy of dietary supplements is not required, since the products are not legally sold with the intended use of treating a disease. Legally one can describe a dietary supplement as supporting normal physiological function (calcium builds strong bones) but not as treating a disease (calcium rebuilds bone in post-menopausal women with osteoporosis).

Jeffery said that no single food contains all of the necessary fats, carbohydrates, proteins, vitamins and minerals that we need to maintain a healthy body. So, until true food concentrates are developed, dietary supplements cannot replace the need to eat a balanced diet made up of whole foods.

[University of Illinois press release]

New cookbook features soy

[FEB. 1, 2003]  URBANA -- A new cookbook presents the many ways textured soy protein can be used as a healthy and delicious ingredient in the average American kitchen. The illustrated, full-color publication from the Illinois Center for Soy Foods at the University of Illinois is entitled "Textured Vegetable Protein in the American Kitchen." It is the second in an ongoing series of soy foods cookbooks.

"Textured soy protein can best be looked at as a typically American soy food," said Barbara Klein, editor of the book and co-director of the soy foods center. "It is a quick-cooking food with the texture and nutritional value of meat. It can serve as a valuable addition to the kitchens of people who are looking for a quick and inexpensive source of protein and a way to cut back on fat in their diets."

Textured soy protein is generally made from whole or defatted soybeans that have been texturized and then ground into granules or chunks of varying sizes. Consumers can buy this product under a variety of names -- textured soy protein, textured vegetable protein, textured soy flour, TSP (a registered trademark of PMS Foods LP), and TVP (a registered trademark of Archer Daniels Midland Company). For simplicity, the term "TVP" was used in the cookbook.

"TVP provides a complete protein that includes all the essential amino acids," Klein said. "It is virtually fat-free and has no cholesterol. It is also very low in sodium and high in dietary fiber. TVP also retains soy's isoflavones, which are special components in soy that contribute to its ability to prevent disease."

Klein notes that this new book fits well with the goal of the center, which is to encourage consumers in the U.S. to eat more healthy products made from soy.

"With this book, we hope to inspire a broad range of people to use and enjoy this American soy food," Klein said. "We show step-by-step how average consumers can cook with TSP and still enjoy the same tastes and textures that they have grown up with."

The book contains a wide range of tasty recipes ranging from appetizers to desserts, as well as many appealing entrees. All the recipes were developed by Cheryl Sullivan, M.A., R.D., and extensively tested by the staff at the center.

[to top of second column in this article]

"With this new cookbook, we can show everyone just how easily this healthy ingredient can be added to the kinds of foods that all of us are used to eating," Klein said. "TSP is especially adaptable for use in many of our favorite comfort foods, such as chili, meatloaf and calzones. We also have recipes for everything from carrot bread to cookies. And, most importantly, it all tastes good."

She points out that adding TSP to the diet also represents an easy way to gain the many health benefits from soy protein. The U.S. Food and Drug Administration has recently approved a health claim for soy foods that acknowledged the connection between consuming soy and decreasing the chance of developing cardiovascular disease.

"Extensive research has confirmed that eating 25 grams of soy protein per day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease," Klein said. "This fact provides another example of how using TSP and other soy foods can add affordable, flavorful and healthful components to the diet."

The cookbook was designed in an easy-to-use format, with a spiral binding that allows it to lie flat for efficient use in the kitchen. Nutritional information, including calorie, fat, carbohydrate and protein counts, is provided for each recipe. It also contains helpful general information on buying, storing and efficiently using TSP.

The book can be ordered at a price of $15 per copy by calling toll-free (800)345-6087. Additional information, sample recipes and an online order form for the cookbook and the other title in the series, "Tofu in the American Kitchen," are also available on the Web at www.soyfoodsillinois.uiuc.edu.

[University of Illinois news release]

Health Matters

A monthly feature from  Logan County Health Department

Red Cross

West Nile Virus

West Nile virus links

LDN articles

• Local authorities watching WNV

Federal websites

• CDC WNV home page

State websites

• State WNV website

• Protect your home against mosquitoes
• State surveillance site
• Logan County surveillance site

Honors & Awards

Announcements

Free bone density screenings

[FEB. 17, 2003]  Logan County Health Department will offer free bone density screenings Friday for women over 50 years of age.

The procedure is performed using a Sunlight Omnisense Bone Sonometer. It is a painless, noninvasive ultrasound of the bone mineral density of the wrist or finger and takes only a few minutes to perform.

The screenings will be done by appointment only from 8:30 to 11:30 a.m. on Feb. 21. Please call Logan County Health Department, (217) 735-2317, for an appointment.

[News release]

CICBC blood drives monthly at paramedics' building

Schedule for 2003 announced

Blood supplies across the nation are critical. In some areas, there is less than a one-day supply. Fortunately, thanks to the dedicated donors in central Illinois, these tremendous shortages have not yet touched our hospitals. However, the blood supply is a resource that must be renewed. Every three seconds someone needs a blood transfusion of some kind. To accommodate this constant usage, community members must continually help replenish the supply. Since a donor can donate whole blood only every eight weeks, Central Illinois Community Blood Center needs community members to come forward and help with this lifesaving effort.

Central Illinois Community Blood Center provides all of the blood and blood products for 12 area hospitals, including those in Lincoln, Hopedale and Springfield. No other organization provides blood in these hospitals. CICBC is a community-based blood center whose mission is to provide a safe and adequate blood supply for patients in local hospitals in a cost-effective manner.

When you donate blood through CICBC, you help to keep a safe and adequate blood supply for your community. You also help keep local medical costs under control. Regularly scheduled blood drives are on the first Monday of each month (except Labor Day) at the Logan County Paramedics Association building, 1300 N. Postville Road. (See 2003 schedule below.) Please help by donating blood.

[to top of second column in this article]

CICBC will also bring its automated double red cell machine, and if donors are interested in platelet apheresis, information will be available. If there is enough interest, CICBC will bring apheresis machines to Lincoln.

CICBC also provides other services for the communities served, such as therapeutic phlebotomy at no charge for patients with hereditary hemochromatosis.

For more information, call Terry Bell at 753-1530.

[CICBC press release]

• March 3, noon-6 p.m., at Logan County Paramedics Association building

• March 12, hours and location to be announced

• April 7, noon-6 p.m., at Logan County Paramedics Association building

• April 11, at Lincoln Community High School

• May 5, noon-6 p.m., at Logan County Paramedics Association building

• May 14, hours and location to be announced

• June 2, noon-6 p.m., at Logan County Paramedics Association building

• July 7, noon-6 p.m., at Logan County Paramedics Association building

• July 15, hours and location to be announced

[to top of second column in this section]

• Aug. 4, noon-6 p.m., at Logan County Paramedics Association building

• Sept. 8, noon-6 p.m., at Logan County Paramedics Association building

• Sept. 24, hours and location to be announced

• Oct. 6, noon-6 p.m., at Logan County Paramedics Association building

• Nov. 3, noon-6 p.m., at Logan County Paramedics Association building

• Nov. 12, hours and location to be announced

• Dec. 1, noon-6 p.m., at Logan County Paramedics Association building

The Rural Health Partnership has announced the schedule for its mobile health unit for 2002.

For more information on the mobile health unit schedule and services, contact Dayle Eldredge at (217) 732-2161, Ext. 409.

Community resource list

This family resource list to save and use is provided by the Healthy Communities Partnership and the Healthy Families Task Force, 732-2161, Ext. 409.         

(updated 2-15-02)

Back to top