Cherries vs Dates – Which is Healthier?

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Our Verdict

When comparing cherries to dates, we picked the dates.

Why?

Cherries are great too! But…

In terms of macros, dates have more fiber and carbs, for a comparable glycemic index, making dates the more nutrient-dense option in the macros category.

In the category of vitamins, cherries have more of vitamins A, C, and E, while dates have more of vitamins B1, B2, B3, B5, B6, B7, B9, K, and choline—another win for dates.

Looking at minerals, cherries are not higher in any mineral*, while dates are higher in calcium, copper, iron, magnesium, manganese, phosphorus, potassium, selenium, and zinc. One more win for dates!

*Well, technically cherries are marginally higher in sodium, but it’s a tiny amount in both cases, so let’s disregard that as irrelevant.

When it comes to phytochemicals, it’s worth noting that cherries do have some beneficial properties beyond what dates have (see the link below for more about those).

Adding up the sections makes for an overall win for dates, but by all means enjoy either or both; they’re both very beneficial!

Want to learn more?

You might like:

Cherries’ Very Healthy Wealth Of Benefits!

Enjoy!

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    FDA redefines “healthy” food labels – now stricter on fat, sodium and added sugars. Will industry innovating spark real health gains or just clever loopholes?

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  • Breakfasting For Health?

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    Breakfast Time!

    In yesterday’s newsletter, we asked you for your health-related opinions on the timings of meals.

    But what does the science say?

    Quick recap on intermittent fasting first:

    Today’s article will rely somewhat on at least a basic knowledge of intermittent fasting, what it is, and how and why it works.

    Armed with that knowledge, we can look at when it is good to break the fast (i.e. breakfast) and when it is good to begin the fast (i.e. eat the last meal of the day).

    So, if you’d like a quick refresher on intermittent fasting, here it is:

    Intermittent Fasting: We Sort The Science From The Hype

    And now, onwards!

    One should eat breakfast first thing: True or False?

    True! Give or take one’s definition of “first thing”. We did a main feature about this previously, and you can read a lot about the science of it, and see links to studies:

    The Circadian Rhythm: Far More Than Most People Know

    In case you don’t have time to read that now, we’ll summarize the most relevant-to-today’s-article conclusion:

    The optimal time to breakfast is around 10am (this is based on getting sunlight around 8:30am, so adjust if this is different for you)

    It doesn’t matter when we eat; calories are calories & nutrients are nutrients: True or False?

    Broadly False, for practical purposes. Because, indeed calories are calories and nutrients are nutrients at any hour, but the body will do different things with them depending on where we are in the circadian cycle.

    For example, this study in the Journal of Nutrition found…

    ❝Our results suggest that in relatively healthy adults, eating less frequently, no snacking, consuming breakfast, and eating the largest meal in the morning may be effective methods for preventing long-term weight gain.

    Eating breakfast and lunch 5-6 h apart and making the overnight fast last 18-19 h may be a useful practical strategy.❞

    ~ Dr. Hana Kahleova et al.

    Read in full: Meal Frequency and Timing Are Associated with Changes in Body Mass Index

    We should avoid eating too late at night: True or False?

    False per se, True in the context of the above. Allow us to clarify:

    There is nothing inherently bad about eating late at night; there is no “bonus calorie happy hour” before bed.

    However…

    If we are eating late at night, that makes it difficult to breakfast in the morning (as is ideal) and still maintain a >16hr fasting window as is optimal, per:

    ❝the effects of the main forms of fasting, activating the metabolic switch from glucose to fat and ketones (G-to-K), starting 12-16 h after cessation or strong reduction of food intake

    ~ Dr. Françoise Wilhelmi de Toledo et al.

    Read in full: Unravelling the health effects of fasting: a long road from obesity treatment to healthy life span increase and improved cognition

    So in other words: since the benefits of intermittent fasting start at 12 hours into the fast, you’re not going to get them if you’re breakfasting at 10am and also eating in the evening.

    Summary:

    • It is best to eat breakfast around 10am, generally (ideally after some sunlight and exercise)
    • While there’s nothing wrong with eating in the evening per se, doing so means that a 10am breakfast will eliminate any fasting benefits you might otherwise get
    • If a “one meal a day, and that meal is breakfast” lifestyle doesn’t suit you, then one possible good compromise is to have a large breakfast, and then a smaller meal in the late afternoon / early evening.

    One last tip: the above is good, science-based information. Use it (or don’t), as you see fit. We’re not the boss of you:

    • Maybe you care most about getting the best circadian rhythm benefits, in which case, prioritizing breakfast being a) in the morning and b) the largest meal of the day, is key
    • Maybe you care most about getting the best intermittent fasting benefits, in which case, for many people’s lifestyle, a fine option is skipping eating in the morning, and having one meal in the late afternoon / early evening.

    Take care!

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  • The Immune System Recovery Plan – by Dr. Susan Blum

    10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.

    The subtitle of the book is “A Doctor’s 4-Step Program to Treat Autoimmune Disease”, so we’ll not keep the four steps a secret; they are:

    1. Using food as medicine
    2. Understanding the stress connection
    3. Healing your gut and digestive system
    4. Optimizing liver function

    Each of these sections gives a primer in the relevant science, worksheets for personalizing your own plan to your own situation, condition, and goals, and of course lots of practical advice.

    This is important and perhaps the book’s greatest strength, since there are dozens of possible autoimmune conditions, and getting a professional diagnosis is often a long, arduous process. So while this book can’t necessarily speed that up, what it can do is give you a good head-start on managing your symptoms based on things that are most likely to help, and certainly, there will be no harm trying.

    While it’s not primarily a recipe book, there are also recipes targeting each part of the whole, as well as an extensive herb and supplement guide, before getting into lots of additional resources.

    Bottom line: if you are, or suspect you are, suffering from an autoimmune condition, the information in this book can make your life a lot easier.

    Click here to check out The Immune System Recovery Plan, and help yours to help you!

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  • Foods for Stronger Bones

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    It’s Q&A Day!

    Have a question or a request? You can always hit “reply” to any of our emails, or use the feedback widget at the bottom!

    This newsletter has been growing a lot lately, and so have the questions/requests, and we love that! In cases where we’ve already covered something, we might link to what we wrote before, but will always be happy to revisit any of our topics again in the future too—there’s always more to say!

    As ever: if the question/request can be answered briefly, we’ll do it here in our Q&A Thursday edition. If not, we’ll make a main feature of it shortly afterwards!

    So, no question/request too big or small

    Q: Foods that help build stronger bones and cut inflammation? Thank you!

    We’ve got you…

    For stronger bones / To cut inflammation

    That “stronger bones” article is about the benefits of collagen supplementation for bones, but there’s definitely more to say on the topic of stronger bones, so we’ll do a main feature on it sometime soon!

    Share This Post

Related Posts

  • Canned Tuna vs Canned Sardines – Which is Healthier?
  • 5 dental TikTok trends you probably shouldn’t try at home

    10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.

    TikTok is full of videos that demonstrate DIY hacks, from up-cycling tricks to cooking tips. Meanwhile, a growing number of TikTok videos offer tips to help you save money and time at the dentist. But do they deliver?

    Here are five popular dental TikTok trends and why you might treat them with caution.

    1. Home-made whitening solutions

    Many TikTok videos provide tips to whiten teeth. These include tutorials on making your own whitening toothpaste using ingredients such as hydrogen peroxide, a common household bleaching agent, and baking soda (sodium bicarbonate).

    In this video, the influencer says:

    And then you’re going to pour in your hydrogen peroxide. There’s really no measurement to this.

    But hydrogen peroxide in high doses is poisonous if swallowed, and can burn your gums, mouth and throat, and corrode your teeth.

    High doses of hydrogen peroxide may infiltrate holes or microscopic cracks in your teeth to inflame or damage the nerves and blood vessels in the teeth, which can cause pain and even nerve death. This is why dental practitioners are bound by rules when we offer whitening treatments.

    Sodium bicarbonate and hydrogen peroxide are among the components in commercially available whitening toothpastes. While these commercial products may be effective at removing surface stains, their compositions are carefully curated to keep your smile safe.

    2. Oil pulling

    Oil pulling involves swishing one tablespoon of sesame or coconut oil in your mouth for up to 20 minutes at a time. It has roots in Ayurvedic medicine, a traditional medicine practice that originates from the Indian subcontinent.

    While oil pulling should be followed by brushing and flossing, I’ve had patients who believe oil pulling is a replacement for these practices.

    There has been some research on the potential of oil pulling to treat gum disease or other diseases in the mouth. But overall, evidence that supports the effectiveness of oil pulling is of low certainty.

    For example, studies that test the effectiveness of oil pulling have been conducted on school-aged children and people with no dental problems, and often measure dental plaque growth over a few days to a couple of weeks.

    Chlorhexidine is an ingredient found in some commercially available mouthwashes.
    In one study, people who rinsed with chlorhexidine mouthwash (30 seconds twice daily) developed less plaque on their teeth compared to those who undertook oil pulling for eight to 10 minutes.

    Ultimately, it’s unlikely you will experience measurable gain to your oral health by adding oil pulling to your daily routine. If you’re time-poor, you’re better off focusing on brushing your teeth and gums well alongside flossing.

    3. Using rubber bands to fix gaps

    This TikTok influencer shows his followers he closed the gaps between his front teeth in a week using cheap clear rubber bands.

    But this person may be one of the lucky few to successfully use bands to close a gap in his teeth without any mishaps. Front teeth are slippery and taper near the gums into cone-shaped roots. This can cause bands to slide and disappear into the gums to surround the tooth roots, which can cause infections and pain.

    If this happens, you may require surgery that involves cutting your gums to remove the bands. If the bands have caused an infection, you may lose the affected teeth. So it’s best to leave this sort of work to a dental professional trained in orthodontics.

    4. Filing or cutting teeth to shape them

    My teeth hurt just watching this video.

    Cutting or filing teeth unnecessarily can expose the second, more sensitive tooth layer, called dentine, or potentially, the nerve and blood vessels inside the tooth. People undergoing this sort of procedure could experience anything from sensitive teeth through to a severe toothache that requires root canal treatment or tooth removal.

    You may notice dentist drills spray water when cutting to protect your teeth from extreme heat damage. The drill in this video is dry with no water used to cool the heat produced during cutting.

    It may also not be sterile. We like to have everything clean and sterile to prevent contaminated instruments used on one patient from potentially spreading an infection to another person.

    Importantly, once you cut or file your teeth away, it’s gone forever. Unlike bone, hair or nails, our teeth don’t have the capacity to regrow.

    5. DIY fillings

    Many people on TikTok demonstrate filling cavities (holes) or replacing gaps between teeth with a material made from heated moulded plastic beads. DIY fillings can cause a lot of issues – I’ve seen this in my clinic first hand.

    While we may make it look simple in dental surgeries, the science behind filling materials and how we make them stick to teeth to fill cavities is sophisticated.

    Filling a cavity with the kind of material made from these beads will be as effective as using sticky tape on sand. Not to mention the cavity will continue to grow bigger underneath the untreated “filled” teeth.

    I know it’s easy to say “see a dentist about that cavity” or “go to an orthodontist to fix that gap in your teeth you don’t like”, but it can be expensive to actually do these things. However if you end up requiring treatment to fix the issues caused at home, it may end up costing you much more.

    So what’s the take-home message? Stick with the funny cat and dog videos on TikTok – they’re safer for your smile.The Conversation

    Arosha Weerakoon, Senior Lecturer and General Dentist, School of Dentistry, The University of Queensland

    This article is republished from The Conversation under a Creative Commons license. Read the original article.

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  • How we treat catchment water to make it safe to drink

    10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.

    Most of us are fortunate that, when we turn on the tap, clean, safe and high-quality water comes out.

    But a senate inquiry into the presence of PFAS or “forever chemicals” is putting the safety of our drinking water back in the spotlight.

    Lidia Thorpe, the independent senator leading the inquiry, says Elders in the Aboriginal community of Wreck Bay in New South Wales are “buying bottled water out of their aged care packages” due to concerns about the health impacts of PFAS in their drinking water.

    So, how is water deemed safe to drink in Australia? And why does water quality differ in some areas?

    Here’s what happens between a water catchment and your tap.

    Andriana Syvanych/Shutterstock

    Human intervention in the water cycle

    There is no “new” water on Earth. The water we drink can be up to 4.5 billion years old and is continuously recycled through the hydrological cycle. This transfers water from the ground to the atmosphere through evaporation and back again (for example, through rain).

    Humans interfere with this natural cycle by trapping and redirecting water from various sources to use. A lot happens before it reaches your home.

    The quality of the water when you turn on the tap depends on a range of factors, including the local geology, what kind of activities happen in catchment areas, and the different treatments used to process it.

    Aerial view of a dam next to a forest.
    Maroondah dam in Healesville, Victoria. doublelee/Shutterstock

    How do we decide what’s safe?

    The Australian Drinking Water Guidelines define what is considered safe, good-quality drinking water.

    The guidelines set acceptable water quality values for more than 250 physical, chemical and bacterial contaminants. They take into account any potential health impact of drinking the contaminant over a lifetime as well as aesthetics – the taste and colour of the water.

    The guidelines are not mandatory but provide the basis for determining if the quality of water to be supplied to consumers in all parts of Australia is safe to drink. The guidelines undergo rolling revision to ensure they represent the latest scientific evidence.

    From water catchment to tap

    Australians’ drinking water mainly comes from natural catchments. Sources include surface water, groundwater and seawater (via desalination).

    Public access to these areas is typically limited to preserve optimal water quality.

    Filtration and purification of water occurs naturally in catchments as it passes through soil, sediments, rocks and vegetation.

    But catchment water is subject to further treatment via standard processes that typically focus on:

    • removing particulates (for example, soil and sediment)
    • filtration (to remove particles and their contaminants)
    • disinfection (for example, using chlorine and chloramine to kill bacteria and viruses)
    • adding fluoride to prevent tooth decay
    • adjusting pH to balance the chemistry of the water and to aid filtration.

    This water is delivered to our taps via a reticulated system – a network of underground reservoirs, pipes, pumps and fittings.

    In areas where there is no reticulated system, drinking water can also be sourced from rainwater tanks. This means the quality of drinking water can vary.

    Sources of contamination can come from roof catchments feeding rainwater tanks as well from the tap due to lead in plumbing fittings and materials.

    So, does all water meet these standards?

    Some rural and remote areas, especially First Nations communities, rely on poor-quality surface water and groundwater for their drinking water.

    Rural and regional water can exceed recommended guidelines for salt, microbial contaminants and trace elements, such as lead, manganese and arsenic.

    The federal government and other agencies are trying to address this.

    There are many impacts of poor regional water quality. These include its implication in elevated rates of tooth decay in First Nations people. This occurs when access to chilled, sugary drinks is cheaper and easier than access to good quality water.

    What about PFAS?

    There is also renewed concern about the presence of PFAS or “forever” chemicals in drinking water.

    Recent research examining the toxicity of PFAS chemicals along with their presence in some drinking water catchments in Australia and overseas has prompted a recent assessment of water source contamination.

    A review by the National Health and Medical Research Council (NHMRC) proposed lowering the limits for four PFAS chemicals in drinking water: PFOA, PFOS, PFHxS and PFBS.

    The review used publicly available data and found most drinking water supplies are currently below the proposed new guideline values for PFAS.

    However, “hotspots” of PFAS remain where drinking water catchments or other sources (for example, groundwater) have been impacted by activities where PFAS has been used in industrial applications. And some communities have voiced concerns about an association between elevated PFAS levels in their communities and cancer clusters.

    While some PFAS has been identified as carcinogenic, it’s not certain that PFAS causes cancer. The link is still being debated.

    Importantly, assessment of exposure levels from all sources in the population shows PFAS levels are falling meaning any exposure risk has also reduced over time.

    How about removing PFAS from water?

    Most sources of drinking water are not associated with industrial contaminants like PFAS. So water sources are generally not subject to expensive treatment processes, like reverse osmosis, that can remove most waterborne pollutants, including PFAS. These treatments are energy-intensive and expensive and based on recent water quality assessments by the NHMRC will not be needed.

    While contaminants are everywhere, it is the dose that makes the poison. Ultra-low concentrations of chemicals including PFAS, while not desirable, may not be harmful and total removal is not warranted.

    Mark Patrick Taylor, Chief Environmental Scientist, EPA Victoria; Honorary Professor, School of Natural Sciences, Macquarie University; Antti Mikkonen, Principal Health Risk Advisor – Chemicals, EPA Victoria, and PhD graduate, School of Pharmacy and Medical Sciences, University of South Australia, and Minna Saaristo, Research Affiliate in the School of Biological Sciences, Monash University

    This article is republished from The Conversation under a Creative Commons license. Read the original article.

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  • Can Saturated Fats Be Healthy?

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    Saturated Fat: What’s The Truth?

    We asked you for your health-related opinion of saturated fat, and got the above-pictured, below-described, set of results.

    • Most recorded votes were for “Saturated fat is good, but only some sources, and/or in moderation”
      • This is an easy one to vote for, because of the “and/or in moderation” part, which tends to be a “safe bet” for most things.
    • Next most popular was “Saturated fat is terrible for the health and should be avoided”
    • About half as many recorded votes were for “I’m not actually sure what makes saturated fat different”, which is a very laudable option to click. Admitting when we don’t know things (and none of us know everything) is a very good first step to learning about them!
    • Fewest recorded votes were for “Saturated fat is the best source of energy; we should get plenty”.

    So, what does the science say?

    First, a bit of physics, chemistry, and biology

    You may be wondering what, exactly, saturated fats are “saturated” with. That’s a fair question, so…

    All fats have a molecular structure made up of carbon, hydrogen, and oxygen atoms. Saturated fats are saturated with hydrogen, and thus have only single bonds between carbon atoms (unsaturated fats have at least one double-bond between carbon atoms).

    The observable effect this has on them, is that fats that are saturated with hydrogen are solid at room temperature, whereas unsaturated fats are liquid at room temperature. Their different properties also make for different interactions inside the human body, including how likely or not they are to (for example) clog arteries.

    See also: Could fat in your bloodstream cause blood clots?

    Saturated fat is the best source of energy; we should get plenty: True or False?

    False, in any reasonable interpretation, anyway. That is to say, if your idea of “plenty” is under 13g (e.g: two tablespoons of butter, and no saturated fat from other sources, e.g. meat) per day, then yes, by all means feel free to eat plenty. More than that, though, and you might want to consider trimming it down a bit.

    The American Heart Association has this to say:

    ❝When you hear about the latest “diet of the day” or a new or odd-sounding theory about food, consider the source.

    The American Heart Association recommends limiting saturated fats, which are found in butter, cheese, red meat and other animal-based foods, and tropical oils.

    Decades of sound science has proven it can raise your “bad” cholesterol and put you at higher risk for heart disease.❞

    Source: The American Heart Association Diet and Lifestyle Recommendations on Saturated Fat

    The British Heart Foundation has a similar statement:

    ❝Despite what you read in the media, our advice is clear: replace saturated fats with unsaturated fats and avoid trans fats. Saturated fat is the kind of fat found in butter, lard, ghee, fatty meats and cheese. This is linked to an increased risk of heart and circulatory disease❞

    Source: British Heart Foundation: What does fat do and what is saturated fat?

    As for the World Health Organization:

    ❝1. WHO strongly recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake

    2. WHO suggests further reducing saturated fatty acid intake to less than 10% of total energy intake

    3. WHO strongly recommends replacing saturated fatty acids in the diet with polyunsaturated fatty acids; monounsaturated fatty acids from plant sources; or carbohydrates from foods containing naturally occurring dietary fibre, such as whole grains, vegetables, fruits and pulses.❞

    Source: Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

    Please note, organizations such as the AHA, the BHF, and the WHO are not trying to sell us anything, and just would like us to not die of heart disease, the world’s #1 killer.

    As for “the best source of energy”…

    We evolved to eat (much like our nearest primate cousins) a diet consisting mostly of fruits and other edible plants, with a small supplementary amount of animal-source protein and fats.

    That’s not to say that because we evolved that way we have to eat that way—we are versatile omnivores. But for example, we are certainly not complete carnivores, and would quickly sicken and die if we tried to live on only meat and animal fat (we need more fiber, more carbohydrates, and many micronutrients that we usually get from plants)

    The closest that humans tend to come to doing such is the ketogenic diet, which focuses on a high fat, low carbohydrate imbalance, to promote ketosis, in which the body burns fat for energy.

    The ketogenic diet does work, and/but can cause a lot of health problems if a lot of care is not taken to avoid them.

    See for example: 7 Keto Risks To Keep In Mind

    Saturated fat is terrible for the health and should be avoided: True or False?

    False, if we are talking about “completely”.

    Firstly, it’s practically impossible to cut out all saturated fats, given that most dietary sources of fat are a mix of saturated, unsaturated (mono- and poly-), and trans fats (which are by far the worst, but beyond the scope of today’s main feature).

    Secondly, a lot of research has been conducted and found insignificant or inconclusive results, in cases where saturated fat intake was already within acceptable levels (per the recommendations we mentioned earlier), and then cut down further.

    Rather than fill up the newsletter with individual studies of this kind here’s a high-quality research review, looking at 19 meta-analyses, each of those meta-analyses having looked at many studies:

    Dietary saturated fat and heart disease: a narrative review

    Saturated fat is good, but only some sources, and/or in moderation: True or False?

    True! The moderation part is easy to guess, so let’s take a look at the “but only some sources”.

    We were not able to find any convincing science to argue for health-based reasons to favor plant- or animal-sourced saturated fat. However…

    Not all saturated fats are created equal (there are many kinds), and also many of the foods containing them have additional nutrients, or harmful compounds, that make a big difference to overall health, when compared gram-for-gram in terms of containing the same amount of saturated fat.

    For example:

    1. Palm oil’s saturated fat contains a disproportionate amount of palmitic acid, which raises LDL (“bad” cholesterol) without affecting HDL (“good” cholesterol), thus having an overall heart-harmful effect.
    2. Most animal fats contain a disproportionate amount of stearic acid, which has statistically insignificant effects on LDL and HDL levels, and thus is broadly considered “heart neutral (in moderation!)
    3. Coconut oil’s saturated fat contains a disproportionate amount of lauric acid, which raises total cholesterol, but mostly HDL without affecting LDL, thus having an overall heart-beneficial effect (in moderation!)

    Do you know what’s in the food you eat?

    Test your knowledge with the BHF’s saturated fat quiz!

    Enjoy!

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