HealthWise at 5 From 11.6 - KCBD NewsChannel 11 Lubbock


HealthWise at 5 From 11.6

  • Bilingual Brain

While many parents feel early exposure to a second language is better, some have long argued that two languages just confuse a child's developing brain. Dartmouth researchers studied 15 bilingual children who were exposed to two languages, at different ages, from birth up to nine years. The study found that kids exposed to dual languages as early as the first year of life develop the same milestones in each language with no risk of confusion that the developing brain can house two separate language centers. But, the study also found that kids who mastered one language first then attempted another later in childhood did not develop the same fluency in both.

The finding coincides with the November 5th election where continuing or abolishing bilingual education is a ballot question in mass.

  • Bread Bonus

The best thing since sliced bread may be the crust. Earlier studies have touted the health benefits of fiber in bread, but now German researchers say there's evidence the crust may be full of a cancer fighting antioxidant, called Pronyl-lysine, that shows up in the process of baking bread but not in the original flour.

This is good news if you use bread crumbs for stuffing a turkey because researchers say the antioxidant is likely to be more abundant when bread is broken down into smaller pieces and baked, as with stuffing, because the smaller pieces contain more surface area on which these reactions can occur.

By the way, researchers add that darker breads like wheat and pumpernickel contain higher amounts of the antioxidants than white bread. Strong over-browning of bread, however, reduces the level of these antioxidants.the researchers are now conducting animal studies to better understand the potential of this crusty supplement.

The research findings were conducted by researchers at the German research center of Food Chemistry in Garching, Germany and the University of Munster, Germany. They are scheduled to appear in the Nov. 6th print issue of the Journal of Agricultural and Food Chemistry, a peer-reviewed publication of the American Chemical Society.

Powered by Frankly