Nutrition News by Charlyn Fargo

Have you heard about the "miracle fruit" that tricks the tongue into perceiving sour foods as sweet? The latest issue of the Journal of the American Dietetic Association explores the possibility of the fruit helping cancer, obese and diabetic patients. The tiny fruit, called Synsepalum dulcificum, is the color of a cranberry. According to a March 25, 2009 article on CNN's website, the berry is native to West Africa and has inspired "taste tripping" parties where people can experience tart lemons that suddenly taste like candy or hot sauce that tastes like honey barbecue sauce.

CNN reported that Mount Sinai Medical Center in Miami began studying whether the berry's sweetening effects could restore the appetite of cancer patients whose chemotherapy treatments have left them with dulled taste buds. Researchers found that the majority gave feedback that the berry did improve taste. The hospital plans additional studies. In addition to cancer patients, other researchers are looking into how the berries could help people with diabetes and obesity.

Linda Bartoshuk, a professor at the University of Florida's Center for Smell and Taste, advises restraint in hailing the "miracle fruit" as a miracle cure. More research is needed before any claims for real health benefits can be made. Stay tuned. — Journal of the American Dietetic Association, June 2009.

RESEARCH

Soccer players and exercise enthusiasts now have another reason to reach for low-fat chocolate milk after a hard workout, according to a new study from James Madison University that was presented at the American College of Sports Medicine's annual meeting. Post-exercise consumption of low-fat chocolate milk was found to provide equal or possibly superior muscle recovery compared to a high-carbohydrate recovery beverage with the same amount of calories.

In the study, 13 male college soccer players participated in "normal" training for one week, then were given low-fat chocolate milk or a high-carbohydrate recovery beverage daily after intense training for four days. After a two-week break, the athletes went through a second round of "normal" training, followed by four-day intensified training to compare their recovery experiences following each beverage.

All of the athletes increased their daily training times during the intensified training, regardless of post-exercise beverage, yet after two and four days of intensified training, chocolate milk drinkers had significantly lower levels of creatine kinase — an indicator of muscle damage — compared to when they drank the carbohydrate beverage. There were no differences between the two beverages in effects on soccer-specific performance tests, subjective ratings of muscle soreness, mental and physical fatigue and other measures of muscle strength. Researchers say the results indicate that low-fat chocolate milk is effective in the recovery and repair of muscles after intense training for these competitive soccer players.

Milk may be just as effective as some commercial sports drinks in helping athletes recover and rehydrate.

Chocolate milk has the advantage of additional nutrients not found in most traditional sports drinks. Studies suggest that when consumed after exercise, milk's mix of high-quality protein and carbohydrates can help refuel exhausted muscles. The protein in milk helps build lean muscle, and recent research suggests it may reduce exercise-induced muscle damage. Milk also provides fluids for rehydration and minerals like calcium, potassium and magnesium that recreational exercisers and elite athletes alike need to replace after strenuous activity. — Medicine & Science in Sports & Exercise.

Q & A

Q: How old should children be when I start making vegetables a regular part of their meals?

A: Don't wait. When children give up baby food, they should not stop eating vegetables and fruits. In fact, research suggests that new foods are often better accepted at ages 2 to 4 than at ages 4 to 8. Experts say that the low level of fruit and vegetable consumption in the diets of teens and adolescents is probably related to habits and tastes that developed when they were very young.

To improve the nutrition of your children and help establish good health habits for life, include one or two vegetables or fruits at each meal. These foods make great snacks, too. Obviously, portion sizes for children must be suited to their size. About a quarter of a cup is a suitable serving for preschoolers. Toddlers should have less. Don't be disappointed if your children reject foods. Most children need to see a food between eight and 15 times before they begin to accept it. — American Institute for Cancer Research.

RECIPE

Pork has taken a hit recently with concern over swine flu (no, you cannot get swine flu from eating pork). This recipe for Grilled Pork with Blackberry-Sage Sauce, from Cooking Light's June 2009 issue, will renew your faith in the healthy, tasty aspects of pork tenderloin.

Grilled Pork with Blackberry-Sage Sauce

Cooking spray

2 tablespoons minced shallots

3 cups fresh blackberries (about 1 pound)

1/2 teaspoon chopped fresh sage

1 (14-ounce) can fat-free, less sodium chicken broth

2 tablespoons balsamic vinegar

1 1/2 teaspoons sugar

1 tablespoon butter

3/4 teaspoon kosher salt, divided

1 teaspoon black pepper

1 (1 1/2 pound) pork tenderloin, trimmed

Sage sprigs (optional)

Prepare grill to medium heat. Heat a medium saucepan over medium heat. Coat pan with cooking spray. Add shallots to pan; cook 3 minutes or until tender, stirring occasionally. Add blackberries, sage and broth; bring to a boil. Reduce heat and simmer 20 minutes or until blackberries break down. Press blackberry mixture through a fine sieve over a bowl; discard solids. Return liquid to pan. Stir in vinegar and sugar; bring to a boil. Cook until reduced to 3/4 cup (about 9 minutes); remove from heat. Stir in butter and 1/4 teaspoon salt, stirring until butter melts. Keep warm. Sprinkle remaining 1/2 teaspoon salt and pepper over pork. Place pork on grill rack coated with cooking spray; cover and grill 20 minutes or until a thermometer registers 155 degrees. Let stand 10 minutes. Cut crosswise into 1/4-inch-thick slices. Serve with blackberry sauce; garnish with sage sprigs. Yield: 6 servings (serving size: about 3 ounces pork and 2 tablespoons sauce).

Per serving: 199 calories, 25.3 g protein, 10 g carbohydrate, 6.1 g fat, 79 mg cholesterol, 4 g fiber, 439 mg sodium.

Charlyn Fargo is a registered dietitian in Springfield, Ill. For comments or questions, contact her at charfarg@aol.com. To find out more about Charlyn Fargo and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com.

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