http://www.ars.usda.gov/is/AR/archiv.../clues0301.htm

New Clues About Carotenes Revealed
The rich yellow of a mango or deep orange of a carrot are the work of nutrients called carotenes. Our bodies can convert some carotenes-namely, alpha-carotene, beta-carotene, and beta-cryptoxanthin-into vitamin A, a nutrient essential for proper growth and reproduction as well as for good eyesight. What's more, new evidence further supports the value of carotenes as antioxidants that may reduce our risk of cancer, stroke, arteriosclerosis, and cataracts.

Dozens of familiar, brightly colored, yellow, orange, or dark-green vegetables and fruits provide carotenes. Perhaps most studied to date is beta-carotene. Scientists have long suspected that individuals differ in their ability to absorb beta-carotene and convert it to vitamin A. Early beta-carotene studies with humans gave researchers a glimpse of this variability. But a series of investigations over the past 5 years, led by ARS chemist B

American Academy of Neurology

After gastric bypass surgery, important to check vitamin B1 deficiency A deficiency in vitamin B1 can be a serious complication following a popular surgery to treat obesity, according to a case study published in the December 27, 2005 issue of Neurology, the scientific journal of the American Academy of Neurology. If untreated, vitamin B1 deficiency can lead to Wernicke encephalopathy, a severe neurological condition.

A Whey Protein Introductionhttp://www.wheyprotein.com/sec_intro.html PurposeThis Whey Protein Report provides complete, substantiated information about an important component of milk: whey protein. Whey protein comprises a full range of elements scientifically researched and clinically demonstrated to have a beneficial impact upon the well-being of people of varying ages, lifestyles, levels of physical activity and overall health.Virtually every whey protein component promotes biological activities. Some components are more active than others.


Moreover, some recorded reports of this activity are more fully substantiated than others. In certain cases - e.g., the control of intestinal microflora - a whey protein component's benefits have been demonstrated in clinical trials on humans (in the aforementioned case with both infants and adults). In several instances, biological activity in humans has not yet been substantiated with clinical trials. Judging by the recently heightened pa

Some facts about lactose Lactose is a disaccharide; that is, two simple sugar molecules bound together. The body needs an enzyme called lactase to break down the lactose. Left undigested, lactose ferments in the gut, producing stomach bloating and associated negative effects. Asian- and African-American adults do not produce enough lactase to fully digest lactose. Infants of all ethnicities possess lactase in greater abundance than adults because it is needed to digest mothers' milk.


As people age, they lose the ability to produce sufficient quantities of lactase. Even if it were easily digested, lactose has other negative traits. In particular, it tends to raise triglyceride levels, which can lead to high blood cholesterol problems. Different treatment processes yield far different productsRemoving lactose, was a giant step in the right direction, however it was simply not enough. Why? Because the untreated whey was still full of fat. Beginning in the 1980s, whey protein manufac

Net Carbs and Sugar Alcohols
By Paul Bruns, Ph.D.
Not so long ago, anyone doing Atkins had to make a commitment to shun one of life’s little pleasures—sweets. To keep carb counts low and blood sugar in control, it was necessary to make a clean break from candy, cookies and ice cream. The good news is, those days are gone.
Advances in food science technology have made it easier and more enjoyable than ever to do Atkins. In fact,

IRON ISSUES
Here are a few groups specifically for iron/vit issues
http://health.groups.yahoo.com/group/ossg-anemia/
http://health.groups.yahoo.com/group...mins-minerals/
http://health.groups.yahoo.com/group...ronDeficiency/

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I am not sure exact number/% of wlsers who become iron deficient. What I have in front of me reads 30-50% (for proximal and distal RNYers). Iron is usually absorbed in the duodenum & 1st part of jejunum so either surgery bypasses this (prox or distal) ...RESEARCH ON PARTIALSUBTOTAL GASTRECTOMIES OF OLD OVER 20 YRS AGO SHOWS SAME THING... 50% DEVELOP IRON DEFICIENCIES (oops sorry cap lock which is similar to a GBP in essence. I can't see the research data so ca

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