Seaweed could hold the key to tackling obesity after it was found it reduces fat uptake by more than 75 per cent, new research has shown.

Now the team at Newcastle University are adding seaweed fibre to bread to see if they can develop foods that help you lose weight while you eat them.

A team of scientists led by Dr Iain Brownlee and Prof Jeff Pearson have found that dietary fibre in one of the world’s largest commercially-used seaweed could reduce the amount of fat absorbed by the body by around 75 per cent.

The Newcastle University team found that Alginate — a natural fibre found in sea kelp — stops the body from absorbing fat better than most anti-obesity treatments currently available over the counter.

Using an artificial gut, they tested the effectiveness of more than 60 different natural fibres by measuring the amount of fat that was digested and absorbed with each treatment.

Presenting their findings at the American Chemical Society Spring meeting in San Francisco, Dr Brownlee said the next step was to recruit volunteers and study whether the effects they have modelled in the lab can be reproduced in real people, and whether such foods are truly acceptable in a normal diet.

“The aim of this study was to put these products to the test and our initial findings are that alginates significantly reduce fat digestion,” explains Dr Brownlee.

“This suggests that if we can add the natural fibre to products commonly eaten daily — such as bread, biscuits and yoghurts — up to three quarters of the fat contained in that meal could simply pass through the body.

“We have already added the alginate to bread and initial taste tests have been extremely encouraging. Now the next step to to carry out clinical trials to find out how effective they are when eaten as part of a normal diet.”

The research is part of a three year project being funded by the Biotechnology and Biological Sciences Research Council. It addresses the new regulations set out by the European Food Safety Authority that any health claims made on a food label should be substantiated by scientific evidence.

“There are countless claims about miracle cures for weight loss but only a few cases offer any sound scientific evidence to back up these claims,” explains Dr Brownlee.

Alginates are already commonly used at a very low level in many foods as thickeners and stabilisers and when added to bread as part of a blind taste test, Dr Brownlee said the alginate bread actually scored higher for texture and richness than a standard white loaf.

“Obesity is an ever-growing problem and many people find it difficult to stick to diet and exercise plans in order to lose weight,” explained Dr Brownlee.

“Alginates not only have great potential for weight management — adding them to food also has the added advantage of boosting overall fibre content.”

What is a dietary fibre?

Dietary fibre would be scientifically classified as a group of carbohydrates of plant origin that escape digestion by the human gut.

“Actually, there’s still quite a lot of confusion about fibre,” says Dr Brownlee. “I think most people would describe it as roughage — the bit of your food that keeps you regular and is vital for a healthy gut.

“Both of these facts are true but the notion that all fibre is the same and that it simply goes through your system without having an effect is wrong.”

Fibre is made up of a wide range of different molecules called polysaccharides and although it is not digested by the human gut, it both directly and indirectly affects a number of bodily processes.

Dr Brownlee adds: “These initial findings suggest alginates could offer a very real solution in the battle against obesity.”

You may already know that vitamin D can help build strong teeth and bones, but wait until you hear what else it can do for the rest of your body. D can keep you trim, boost your mood, ward off sniffles, drastically cut your risk of cancer, and more.

“We could prevent 150,000 cases of cancer annually if we could just increase vitamin D to optimal levels,” says Cedric Garland, a doctor of public health, a leading vitamin D researcher, and a professor of family and preventive medicine at the University of California, San Diego.

That’s great news, right? Yes, except for one huge problem: A startling report found that more than a third of all women fail to get enough D for healthy bones—and more than 75% of us lack the higher amounts needed for the vitamin to do its disease-fighting best.

Downing a daily glass of milk is a smart way to get more D. But the most significant source is sunlight, and that’s where the trouble lies. Our bodies produce D with exposure to ultraviolet radiation, but as we’ve gotten smarter about dodging skin cancer—staying out of the sun and slathering ourselves with mega-SPF sunblock—our vitamin D levels have plummeted. Fortunately, there are smart and safe ways to boost your intake while you enjoy all the benefits that vitamin D can deliver.

Lower your risk of cancer
Vitamin D may substantially cut the risk of breast, colon, prostate, and ovarian cancers, according to a growing body of research. In fact, Dr. Garland found that women with D blood levels that were more than double the current national average of 25 nanograms per milliliter (ng/ml) had a 50% lower risk of breast cancer than those with the lowest blood levels. Scientists believe that D helps regulate genes in a way that protects healthy cells and stops the growth of cancerous ones.

There are receptors for vitamin D in virtually all of the body’s cells, and to “feed” them you need an adequate blood level of the vitamin. That depends not only on how much time you spend outside and what you eat but also on where you live. People living at higher latitudes, for example, soak up fewer UVB rays from November through March, which means they’re more likely to have low blood levels of vitamin D and a higher risk of cancer. In fact, studies have shown twice as many colon cancer deaths and 50% more breast cancer deaths in the far North compared with the sunnier South, Dr. Garland says. So how much sun is enough (link) to lower the risk of cancer without upping your risk of skin damage?

Fight off winter weight gain
Cold weather may seem a long way off right now, but more indoor time and fewer hours of sunlight can lead to a decrease in D production for many women. Researchers think that may explain why some women bulk
up a bit when the temps fall: Low levels of D can cause a dip in leptin, a hormone that regulates appetite. When this happens, your brain may not send the signal that you’re full and should stop eating. Overweight women are especially at risk because excess fat can absorb vitamin D, making it unavailable to the body.

Safeguard your healthy heart
Vitamin D is thought to help lower blood pressure and regulate hormones that affect blood vessels and the muscles of the heart. Studies suggest that people with the highest D levels may have up to a 50% lower risk of heart disease. And researchers from Harvard Medical School reported a 62% increased risk of heart attacks or strokes among adults with the lowest blood levels of vitamin D, compared with those who have the highest levels of D. “We’ve also noticed that deaths from cardiovascular events are highest in the winter months, when vitamin D is generally at its lowest,” Dr. Garland says.

Say good-bye to seasonal blues
Low vitamin D levels may be linked to yet another winter bummer: seasonal affective disorder, a type of depression that is more common in northern states. Researchers believe that vitamin D helps keep the brain flush with the “happy hormone,” serotonin, which plays a critical role in regulating mood.

The nutrient also seems to offer a lifetime of brain-health benefits, from aiding development in infants to keeping adults sharp in their later years. “Vitamin D receptors in the brain seem to turn on several genes that are important for normal neurological function,” says Bruce Hollis, PhD, a vitamin D researcher and professor of molecular biology at the Medical University of South Carolina.

Boost your defenses against colds and flu
Research shows that colds and the flu are worst when vitamin D levels decline, and they tend to hit hardest in countries at higher latitudes, where D levels tend to be lowest. So should we pitch out the C and hail the “sunshine vitamin” as the cure for the common cold? Experts aren’t making that claim just yet, but there’s compelling evidence that keeping your D level high may slash your chances of picking up the bug that’s going around the office. In one study, women who took 800 IU of vitamin D daily were three times less likely to develop colds or the flu—and those who popped 2,000 IU reported even fewer symptoms. Small wonder some scientists have started calling D the “antibiotic vitamin.”

Prevent autoimmune disorders
Vitamin D seems to interact in a protective way with genes that raise the risk for diseases like multiple sclerosis (MS), a debilitating nerve illness that strikes mostly young women. In one Harvard University study, researchers found a 40% lower risk of MS in women who took a daily supplement of at least 400 IU of vitamin D. In fact, some studies suggest that vitamin D may help prevent many other autoimmune disorders—including rheumatoid arthritis, type 1 diabetes, and Crohn’s disease. Even in healthy women, low levels of vitamin D may lead to increased inflammation, a negative response of the immune system.

Build stronger bones
The work that D does with calcium to keep bones healthy may be old news, but it’s no less important, especially for women. Osteoporosis and fractures due to bone weakness strike up to half of all females, according to the National Osteoporosis Foundation, and loading up on calcium-rich foods may not help much if you’re D-deficient. The nutrient helps your body absorb calcium and phosphorus, minerals that enhance bone strength. A supplement can help: A recent study found that, regardless of their calcium intake, women who added 482 to 770 IU of vitamn D slashed their risk of fractures by up to 20%.

TUESDAY, Nov. 18 (HealthDay News) — Although commonly taken to improve memory, new research suggests that the herb ginkgo biloba won’t help prevent dementia, including Alzheimer’s disease.

“We found that giving a standardized dose of ginkgo biloba over a period of time does not slow down the incidence rate of dementia or Alzheimer’s disease,” said the study’s lead author, Dr. Steven DeKosky, who was chair of the department of neurology at the University of Pittsburgh School of Medicine and Medical Center at the time of the study.

The findings were published in the Nov. 19 issue of the Journal of the American Medical Association.

Dementia, including Alzheimer’s disease, currently affects about 5 million people in the United States, according to background information in the article. Dementia is a significant cause of age-related disability and the need for long-term nursing home care, the study reported.

There are currently no medications that have been approved for the primary prevention of dementia or Alzheimer’s disease. However, previous small, short-term clinical trials have suggested there might be a small benefit from ginkgo for people with dementia. Sales of ginkgo biloba are almost $250 million each year in the United States, according to the study.

The current study included almost 3,100 community-dwelling adults aged 75 or older. Most had normal cognition at the start of the study, while 482 had mild cognitive impairment when the study began.

The study volunteers were randomly assigned to receive either a twice-daily dose of 120 milligrams of ginkgo biloba extract or a twice-daily placebo. The study participants were assessed for signs of dementia every six months, and the average length of study participation was just over six years.

During the study period, 523 people developed dementia, and 92 percent of those cases were classified as possible or probable Alzheimer’s disease.

Overall, the dementia rate for those taking ginkgo was 3.3 per 100 person-years of follow-up versus 2.9 per 100 person-years for the placebo group.

“If you’re in your 70s or 80s, and you’re contemplating taking ginkgo to prevent Alzheimer’s or dementia, the idea that it can prevent these is not true,” said DeKosky, who is vice president and dean of the University of Virginia School of Medicine in Charlottesville.

But, said DeKosky, the good news from this study is that there appear to be “no major problems for safety” where ginkgo is concerned.

However, the author of an accompanying editorial in the same issue of the journal, Dr. Lon Schneider, director of the State of California Alzheimer’s Disease Research and Clinical Center at the University of Southern California in Los Angeles, pointed out that for people with a history of cardiovascular disease, there was an increased risk of hemorrhagic stroke in the group taking ginkgo, though the difference didn’t reach statistical significance. Eight people in the placebo compared to 16 in the ginkgo group had a hemorrhagic stroke, Schneider noted.

He also pointed out that at least one smaller trial found an increased risk of the more common type of stroke, ischemic stroke, and transient ischemic attacks, in people taking ginkgo.

“In the absence of efficacy, people should be fairly careful about taking a drug anyway, and here, we’ve seen no evidence for potential gain, and there’s some reason to be concerned about its use in the long term,” said Schneider.