Healthnotes Newswire (October 23, 2008)—A new study in the Journal of the American Medical Association suggests that staying physically active may help improve brain function in people at risk for Alzheimer’s disease.

Walk for your life

Because physically active people are less likely to experience cognitive decline later in life than sedentary people, the new study tested if a physical activity program could reduce the rate of decline in 170 older adults who were at increased risk for dementia.

The people were divided into two groups. One group received educational materials about memory loss, stress management, healthful diet, alcohol consumption, and smoking; the other group was encouraged to engage in at least 150 minutes of weekly moderate-intensity physical exercise for six months. Brisk walking was the most commonly recommended type of exercise.

People in the exercise group were walking about 9,000 more steps per week and had better cognitive function by the end of the six months than people in the group receiving usual care. The benefits of increased physical activity continued to be seen for another year after the study was completed.

“Unlike medication, which was found to have no significant effect on mild cognitive impairment, physical activity has the advantage of health benefits that are not confined to cognitive function alone,” commented the researchers.

What you can do to help prevent Alzheimer’s disease

Risk of developing Alzheimer’s disease advances with age, and increases when a family member has the disease. While you can’t do anything to change your age or genetic make up, there are some factors within your control.

• People who have sustained a serious head injury have a higher chance of developing Alzheimer’s later in life. Make sure to wear a helmet while biking or participating in high-impact sports, and always wear your seatbelt in the car.

• A healthy heart is vital for proper brain function. High blood pressure, heart disease, stroke, diabetes, and high cholesterol can increase the likelihood of developing Alzheimer’s. Maintain a healthy weight, aim for 30 minutes of moderate-intensity exercise on most days of the week, and see your doctor regularly to make sure that you are on a comprehensive plan to keep your heart and brain healthy.

Says David Peterson of Rhode Island, “As a person who has a family member with Alzheimer’s disease, I’m particularly interested in this study. It seems that more and more, good health comes down to responsible living.”

(JAMA 2008;300:1027–37)

Kimberly Beauchamp, ND, earned her bachelor’s degree from the University of Rhode Island and her Doctorate of Naturopathic Medicine from Bastyr University in Kenmore, WA. She cofounded South County Naturopaths in Wakefield, RI. Dr. Beauchamp practices as a birth doula and lectures on topics including whole-foods nutrition, detoxification, and women’s health.

Copyright © 2008 Aisle7. All rights reserved. Republication or redistribution of the Aisle7 content is expressly prohibited without the prior written consent of Aisle7. Healthnotes Newswire is for educational or informational purposes only, and is not intended to diagnose or provide treatment for any condition. If you have any concerns about your own health, you should always consult with a healthcare professional. Aisle7 shall not be liable for any errors or delays in the content, or for any actions taken in reliance thereon. Aisle7 and the Aisle7 logo are registered trademarks of Aisle7.    As subscribed to by Valley Natural Foods.

 Healthnotes provides you with information about common health concerns, homeopathic remedies, herbal remedies and drug interactions.  Click here to visit Healthnotes Website.

Preparation, uses, and tips

There are many ways to enjoy potatoes. Just about every preparation, including mashed, works well with the potato skin intact; keeping the skin on also retains nutrients. Here are some tips on some of the most popular preparation techniques.

Baked

Oven baked:

Heat oven to 425°F (220°C). Pierce potato in several places so the steam can escape. Place potato on oven rack or baking sheet. Bake 40 to 55 minutes or until tender when pierced with a fork.

Microwave-baked:

Pierce each potato several times so the steam can escape. Place in microwave oven and microwave on high until tender, turning potato over halfway. For medium-sized potatoes (about 5 ounces or 140g), microwave 3 1/2 to 4 1/2 minutes. For larger potatoes, (about 9 ounces or 255g), microwave 5 to 9 minutes.

Mashed

Stovetop preparation:

In a large saucepan, add cut-up potatoes to 2 inches (about 5cm) of boiling water, or just enough to cover them. Return to a boil. Reduce heat and cook, covered, about 12 minutes or until tender; drain. (If cooking whole potatoes, allow 30 to 40 minutes.) Using an electric hand-mixer or potato masher, mash potatoes. Mix in warmed milk, butter (if desired), salt, and pepper.

Microwave-oven preparation:

In a microwave-safe dish, combine 1 1/2 pounds (about 680g) quartered potatoes and 3 Tbsp (45mL) water. Cover and microwave on high 12 to 14 minutes or until tender. Mash potatoes as described above and stir in warmed milk, butter (if desired), salt, and pepper.

To reduce the fat and calorie content of mashed potatoes, try replacing the milk and butter with chicken or vegetable broth and buttermilk.

Roasted

Heat oven to 425°F (220°C). Toss cut-up potatoes with enough olive oil to coat lightly. Season with salt and pepper (or any seasoned salt). Arrange in an even layer on a lightly oiled shallow baking pan. Roast 20 to 30 minutes or until tender, moving them around occasionally.

Hash browns

In a large nonstick skillet, heat butter (or olive oil) over medium heat. Add coarsely shredded potatoes; cover, and cook until bottom is golden brown, adjusting heat as necessary. Turn potatoes over carefully to brown opposite side. Season with salt and pepper. Note: Turn only once for crisper potatoes.

Buying and storing tips

Choose potatoes that are firm and free of sprouts, green skin, or spots. Prolonged storage in light can cause uncooked potatoes to turn green. Green potatoes may contain a substance called solanine, which can have a bitter flavor and can be toxic. If you’ve purchased potatoes that have turned green, be sure to trim off the green areas before using. To prevent potatoes from greening, they should be stored in a dark, cool place that is well ventilated. Such storage will prevent potatoes from “sprouting,” too, but avoid storing potatoes with onions. Always trim sprouts before cooking potatoes.

Once cut, uncooked potatoes can take on bluish or dark tints. Potatoes that become discolored in this way are safe to eat, and the color usually disappears when the potato is cooked. To prevent cut potatoes from discoloring, immerse them in cold water until ready to use, for up to two hours. However, extended storage in cold water is not recommended as it can result in loss of some of the potatoes’ water-soluble nutrients.

Cooked potatoes are subject to discoloration, too. Sometimes, a gray-blue or blackish area develops as the cooked potato cools. This is harmless, and any discolored area can simply be cut away.

Varieties

Some of the most popular types of the many varieties of potatoes are described below.

Russet

This is the most popular potato in the United States. It is also known as the Idaho or baking potato. Most are grown in the Northwest, and they are available year-round. These potatoes are high in starch and are characterized by netted brown skin and white flesh. Russets are light and fluffy when cooked, making them ideal for baking and mashing. They are good for frying and roasting, too.

Round white

Round whites are grown and used most often in the eastern United States. They are available year-round. Round whites are medium in starch level and have smooth, light tan skin with white flesh. These potatoes are creamy in texture and hold their shape well after cooking. Regarded as an all-purpose potato, round whites are very versatile and work well in just about every potato preparation.

Long white, or white rose

These are grown primarily in California and are most readily available spring through summer. Long whites are oval-shaped, medium in starch level, and have thin, light tan skin. They have a firm, creamy, almost waxy texture when cooked, and hold their shape well. These all-purpose potatoes are very versatile, and work well in just about every potato preparation.

Round red

These potatoes are available mostly in late summer and early fall. They are easy to recognize with their red skin and white flesh. Red potatoes have a firm, smooth, and moist texture, making them well suited for salads, roasting, boiling and steaming. They are often referred to as “new potatoes”; however, technically, “new” refers to any variety of potato that is harvested when its skin is reddish, before reaching maturity.

Yellow flesh

These potatoes are very popular in Europe and increasingly popular in the United States, although they are still not grown in large quantities. Yukon gold is a variety of yellow-flesh potato available in late summer and early fall. These potatoes have a dense, creamy texture. With their golden color, you can be fooled into thinking that they are already buttered. They are a good choice for mashed potatoes.

Blue and purple

These potatoes originated in South America and are not widely cultivated in the United States. Blue and purple potatoes are most commonly available in the fall. In the United States, they are often seen on the snack shelves of natural foods and grocery stores as chips. These relatively uncommon potatoes have a subtle nutty flavor and flesh that ranges in hue from dark blue or lavender to white. Microwaving preserves the color the best, but steaming and baking also work well.

Potatoes are sold fresh, dehydrated, canned, frozen (mostly as French fries or hash browns), and, of course, there’s the familiar potato chip. Potato flour, also known as potato starch, is also available, and can be used as a binder in meat or vegetable patties.

Dehydrated potato flakes and granules are used most often to make mashed potatoes. Some products require the addition of water, milk and butter; others only require the addition of water. Dehydrated shredded, sliced, and diced potatoes are also available. These can be found in packaged convenience potato products, such as potatoes au gratin mixes.

Nutrition Highlights

Potato (baked, w/skin), 1 potato (202g)
Calories: 220
Protein: 4.6g
Carbohydrate: 51g
Total Fat: 0.2g
*Excellent source of: Niacin (16mg), Vitamin B6 (.7mg), and Vitamin C (26mg)
*Good source of: Fiber 4.8 g, Iron (2.75mg), Magnesium (55mg), Pantothenic acid (1.12g), and Thiamine (.22mg)

*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.

Copyright © 2008 Healthnotes, Inc.  All rights reserved.  www.healthnotes.com

The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2009.

As subscribed to by Valley Natural Foods.

 Healthnotes provides you with information about common health concerns, homeopathic remedies, herbal remedies and drug interactions.  Click here to visit Healthnotes Website.