On Health

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Soy Bean Side Effect

Mild, side effects include stomachaches, constipation, and diarrhea.

 

Soybeans also contain adequate amounts of a natural substance called purine. Consuming large amounts of purines can cause gout worse. Persons with gout should not eat a lot of soy products.

The Chinese did not eat unfermented soybeans as they did other legumes such as lentils because the soybean contains large quantities of natural toxins or "antinutrients ". First among them are potent enzyme inhibitors that block the action of trypsin and other enzymes needed for protein digestion.

These inhibitors tightly fold proteins that are not quite deactivated during ordinary cooking. They can cause severe gastric distress, reduced protein digestion and chronic deficiencies in amino acid uptake.

Soybeans also contain haemagglutinin, a clot-promoting substance that causes red blood cells to clump together.

Trypsin inhibitors and haemagglutinin are growth inhibitors. Growth-depressant compounds deactivated during the process of fermentation, so once the Chinese discovered how to ferment the soybean, they began to incorporate soy foods into their diets.

In precipitated products, enzyme inhibitors concentrate in the soaking liquid rather than in the curd. Thus, in tofu and bean curd, growth depressants reduced in quantity but not totally eliminated.

Soy also contains goitrogens - substances that depress thyroid function.

99% percentage of soy genetically modified, and it also has the highest percentages contaminations by pesticides than any other foods.

Soybeans are high in phytic acid, present in the bran or hulls of all seeds. It is a substance that can prevent the uptake of essential minerals - calcium, magnesium, copper, iron and especially zinc - in the intestinal tract.

Disadvantages of Soy Milk

Allergies

Soy as one of the most common products that cause the allergic reaction in children. Unfortunately, more and more processed food products contain some form of soy, making acquired soy allergies increasingly common.

Less Calcium

When compare soy milk with commonly used cow's milk, soy milk contains far less calcium, a vitamin crucial for nourishing bone strength. Unless the soy milk fortified with calcium, it is not an adequate substitute for cow's milk and, therefore, calcium must be found elsewhere.

Digestive Problems

Soy inhibits the enzymes needed to absorb proteins. This can cause severe gastrointestinal distress and a chronic inability to take in amino acids, which required to overall health.

Thyroid Disorders

Over-consumption of soy isoflavones can trigger a thyroid disease or worsen an existing thyroid problem. Soy foods claim that soy does not in any way contribute to an unhealthy thyroid.

Estrogen and Blood

Soy has large quantities of estrogen. Men or boys who ingest soy products experience suppression of testosterone. Soy said to reduce menopausal symptoms; no studies have gathered convincing evidence to support this claim. Soy milk linked to infertility, and giving an infant soy formula is equivalent to giving him five birth control pills per day. Soy linked to breast cancer in women. Finally, hemagglutinin causes blood clots by promoting red blood cells to the group and stick together, inhibiting oxygen and causing heart and vascular problems.

Nutrients

The nutrient-blocking characteristics of soy products, caused by phytic acid, block zinc, calcium, magnesium, copper, and iron from absorbed into the body. Zinc linked to brain function and cognitive development and functioning. When zinc not absorbed properly, it affects the immune system and causes mental breakdown and brain shrinkage. Zinc regulates the blood sugar, protein synthesis, and collagen formation in the body and for a healthy reproductive system. Soy milk also causes calcium to be leached from the bones. Soy products do encourage the absorption of aluminum, however.

Disease and Cancer

The trypsin inhibitors in soy products found to cause the enlargement of pancreas, and also linked to pancreatic cancer. Isoflavones, found in soy products, act similarly to hormones and disrupt the endocrine system, causing thyroid conditions by suppressing thyroid function. Isoflavones have even been linked to thyroid disease and cancer. Children severely affected by isoflavones.

 

 

 

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Surprising Benefits of Pumpkin This large orange ball is one of nature’s nutritional powerhouses -- it’s packed with more than 100 beneficial nutrients that can improve our beauty exercise and health, including skin-protecting beta-carotenes and disease-fighting antioxidants. Here, are the main reasons this gourd’s righteousness is a gift we should indulge in all year.


Get Glowing
Pumpkin packs powerful one-two strength when it comes to skin care. It contains potent alpha hydroxy acids, a natural fruit acid that helps clear off old skin cells to reveal a radiant complexion, plus vitamin A, which helps increase the rate of cell renewal to present younger-looking with softer skin.


Defend Against Disease
One of the most nutrient-rich foods out there, pumpkin is packed with disease-fighters, usually a turbo-charged combination of carotenoids. The National Cancer Institute estimates that up to 30 percent of all cancers can be prevented by eating the right foods, such as those rich in carotene, like pumpkin (just a 1/2 cup serving satisfies twice the recommended intake of alpha-carotene and 100 percent of beta-carotene).


Up Protection
There’s a reason why mom insist we complete our carrots: Like the pumpkin, they’re loaded with beta-carotenes, an antioxidant with serious oomph. Not only is beta-carotene responsible for pumpkin’s just, deep-orange color, it also provides effective protection against free-radical damage caused by the sun’s harmful rays. Applied topically, pumpkin extract can even improve the effectiveness of sunscreen and shield skin from other environmental factors, including air pollution, stress and secondhand smoke.


Think Faster and Better
Want a no-fuss, no-muss alternative to the sometimes-awkward gourd? Try pumpkin seeds; they’re renowned for being an excellent source of zinc and omega-3 fatty acids, both of which not only help promote healthy bone density but can also improve our cognitive skills.


Erase Years
Rich in essential fatty acids, pumpkin is an effective way to diminish fine lines and wrinkles. It’s also loaded with vitamin C, which has been proved to stimulate collagen production and prevent the collapse of elastin. Pumpkins are also packed with sodium hyaluronate to hydrate and chubby skin.


Improve Oral Care Looking to upgrade our dental care?
Try a little pumpkin seed oil when cooking; it’s used effectively to help with the prevention of cavities and tooth decay.






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DISADVANTAGES OF FOOD PROCESSING

Unless we live on a farm, unlikely that we eat only unprocessed food. Nearly all food purchased in the grocery store undergoes some processing, whether it preservative to improve a product's shelf life, spray to improve the appearance of a fruit or colouring get the food look attractive. Some processing, like pasteurization, obvious benefits in reducing disease risk, while other have no benefits besides adding higher sodium or sugar content to a product to make it taste better.

 

Decreased Nutrients
Processed foods lose a fair amount of the vitamin content. This also happens with fresh foods unless eaten quickly, but freezing, canning or otherwise altering foods, so they last longer results in nutrient losses. Just growing vegetables and fruits in fertilized soil can reduce the vitamin C content in the final product. Blanching foods before freezing also removes water-soluble vitamins like B complex and vitamin C. Milling grains removes the husk, which contains most of the vitamins, while peeling fruits and vegetables can also removes vitamins that lie close to the skin's surface.

 

Links Additives
Preservatives and additives enhance flavor, and taste rarely contain any nutritive value and in some cases, causes cancer or other diseases. Sodium nitrite gives processed meats such as hot dogs and lunch meat the characteristic pink color and prevents growth of bacteria that cause botulism. However, nitrites can also make nitrosamines, chemical that may increase the risk of cancer in animals and humans.
Food Additives
Processed foods have high levels of food additives, some are harmless, but many have undesirable health effects.

What are food additives?
They are substances that food manufacturers add to a wide variety of foods to preserve the flavor or improve the taste and appearance of processed foods. Artificial food colorings, added for the purpose of making food look more attractive, also been implicated as possible cancer-causing agents. They are commonly used to prolong shelf lives, and used widely in "diet" foods which require the flavor boost.

Some additives come from natural sources, but some are highly processing substances derived from unhealthy sources such as coal tar and peroxide.

 

Coloring Agents
Most processed foods colored with synthetic or other colouring agents, based on the idea that we "eat with our eyes", most food manufactures like to enhance a colour, even if the initial food is not as colourful.

A variety of colouring agents used, including many synthetic compounds. Besides the issues of ingesting compounds that are not natural, colourings often used to improve the colour of foods that have lost colour during storage or from heat. The coloured compounds in natural foods are some of the most notable phytonutrients, however, and this loss of colour can cause a loss of nutrient value, which may be masked by the introduction of synthetic compounds.

Some of these colouring additives were found to promote hypersensitivity reactions in people, especially children. In sensitive persons, consumption of these artificial colourings been linked to ADHD (attention-deficit-hyperactivity disorder), asthma, and inflammatory skin conditions such as urticarial and atopic dermatitis.

 

Preservatives
A major problem with processed foods is the use of preservatives. The most commonly used preservatives are butylated hydroxytoluene (BHT) and sulfites.

Butylated Hydroxytoluene (BHT)
BHT is controversial in 1978, a government-sponsored review of safety data indicated that no direct toxicity observed at the permitted levels in a food however, this report also determined that more studies needed to assess the safety. Since then, BHT been shown to induce tumors in the stomach and liver in animals, when used at high levels. Again, although this allowed in foods at a low level per each food, it is one of the most common preservatives and is available in many processed foods. The amount in the best diet may be higher than the "permitted" amount per food and remains a concern by many scientists.

BHT and butylated hydroxyanisole (BHA) investigated for their ability to damage genetic material. In addition, research has shown that these compounds can rupture and remove red blood cells as well as develop symptoms of chemical sensitivity.

 

Added Fats and Sugar
Processed snack foods, dinners and side dishes mostly all contain added sugar, sodium and fats to enhance the flavor of dehydrated or frozen meals. All three associated with serious health risks: excess sodium can increase the blood pressure, excess sugar can worsen diabetes and lead to weight gain and excess fats, particularly Tran’s fats, can raise cholesterol levels and increase the risk of heart disease. Processed foods introduce high levels of salt, preservative and Tran’s fats. These are all detrimental to one diet in the levels that they are available in processed foods. Also, many processed foods stripped of their nutritional qualities during processing. Processed food has lesser dietary fibre, more salt, sugar, fat and fewer nutrients as nutrients sometimes lost during processing. The downside processed food contained lesser nutritional by lowering their nutritional values and adding chemicals and colouring which can cause cancer or obesity. Processed foods at the top of the food pyramid for a reason: they are dangerous and should be consumed in small quantities. That the high availability, of processed foods, directly conflicts with the nutritional recommendations but, unfortunately, people continue to enjoy eating processed foods. Consuming these foods contributes to obesity and cardiovascular disease, two of the most serious health disorders.

Sodium
Processed foods contribute as much as 75 percent of sodium in the diets. Manufacturers include sodium in their processed products because it slows the growth of bacteria and other organisms and prolongs shelf life, disguises the metallic taste of aluminum in soft drinks and canned foods, and accentuates flavor in cookies and cakes. A diet high in sodium eventually causes high blood pressure and cardiovascular complications. The beginning of grain cultivation began 12,000 years ago, which markedly changed the nutrition of humans who once hunted food and gathered fruits and vegetables. Average height decreased by several inches after grains integrated into the diet because grains produce fewer nutrients compared with other whole foods. Today, grains not only contribute significantly to the standard diet, but many of them refined, which means that manufacturers remove the outer portion than contains essential fatty acids and nutrients to extend product shelf life. These foods often provide only empty calories that contribute to obesity.

 

Contamination
Salmonella outbreaks often traced back to manufacturing plants, where contamination with the bacteria can sicken large numbers of people who eat a food product. Since many processed meats such as hamburger now contain beef from cows, a single sick cow can contaminate a large amount of processed meat.

Processed Foods
Modern diets consist of over-processed foods and lifeless foods which require little enzyme activity and contain little or no fibrous material. We are eating devitalized foods that are not fresh, with fewer nutrients.

All the natural fiber, such as grain peels, been removed in the refining stages. Because of this diet is lacking in fiber, digestion is slow, and the waste materials remain in the body longer. This sets up the right place for toxic materials to develop. Also, processed foods can accommodate large amounts of chemicals and toxins which added in the processing.

We are eating lots of chemicals like colouring agents, artificial flavors and preservatives that can make the food look attractive and taste fresher.

Even non-processed foods like fresh fruits and vegetables, dairy products, whole grains and meats frequently contain chemical residues from pesticides, herbicides, hormones and other products used to make them grow. All of these substances reduce the amount of Vitamin E available for biochemical and physiological processes.

 

Why is the food processed?
Preservatives used to extend the life of foods by controlling the spread of unwanted molds, yeast, and bacteria in food which might otherwise cause spoilage and subsequently illnesses. Most food processed and packed to stop it from going bad. Most food contains microbes which are harmless little creatures in small amounts. They can multiply rapidly if environmental conditions are right. They eat the food by breaking it down, which causes it to taste and smell awful. The microbes are dangerous in large quantities because their waste products are toxic. Preserving either kills or slows the growth of these microbes. Here, are some methods of preserving:

Drying
Drying is an ancient way of preserving foods. Dried food is hard on the outside, so microbes find it hard to penetrate. Drying does remove most of the vitamins, but can lead to a higher preference concentration.

 

Salting, Pickling & Smoking
These are the traditional ways used all over the world to preserve food. Meat covered in salt then hung to dry. This called curing. The salt draws a lot of the moisture out of the meat and also protects against microbes. Sugar used to preserve fruits. Thus, we have jam and sweet pickles. The sugar stops the microbes left after the preserve boiled from growing. Vinegar used to maintain vegetables. The vinegar retards microbe issue because it is so acidic and stops exposure to oxygen, which the microbes need to survive. Smoking involves hanging meat over wood fires and allowing the hot gas to preserve the meat. This also gives it a distinctive flavor. Most of the "smoked" products on the market today, however, have just had the "Smokey" flavors added to them.

 

Modern Methods
Various methods of food preservation, such as drying, smoking, pickling, curing and sugaring been used over the years to preserve food and prevent wastage. More recently, these procedures been replaced by other methods of preservation such as pasteurization, sterilization, irradiation, freezing, canning and the use of other chemical preservatives.

 

Freezing:
Microbes breed in hot environments. Freezing renders most of the microbes inactive. Refrigeration slows the growth of some microbes. Before food frozen, it had plunged into boiling water to drain off as many microbes as possible, so the food can stay longer.

 

Canning
Canning is a common way to preserve food. First it heated through to kill any microbes. Then it sealed in air tight cans usually lined with tin. Although some foods lose their nutrients, heating activates some (especially tinned tomatoes).

Never leave unused foods in cans as they can become contaminated with metals as food/metal oxides combine. This is not a problem when ignore the remaining contents into an air tight, non-metal container.

We should never buy dented cans or bulging cans because bacteria might be able to get in.

 

Irradiation:
This is a highly controversial use of preserving foods.

 

Pasteurization
This is the process of heating a liquid, particularly milk, in order to kill harmful bacteria without changing the rules, flavor, or nutritive value of the liquid. French chemist Louis Pasteur devised the system in 1865. Milk pasteurized by heating at a temperature of 63° C (145° F) for 30 minutes, rapidly cooling it, and then storing it at a temperature below 10° C (50° F).

 

Sterilization
The time and temperature required for the sterilization of foods influenced by several factors, including the microorganisms found on the food, the size of the container, the acidity or pH of the food, and the process of heating.

What are problems with processed foods?
Some of the various additives included in processed foods thought to have the ability to harm the body's structure and function and suggested related to the development of skin, pulmonary and psycho-behavioral conditions. Butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) currently investigated for their potential to damage genetic material and thus develop cancer. Sulfites were found to aggravate asthma (hypertext) in certain children and adults. Artificial colourings been noted to cause hypersensitivity reactions in hypersensitive persons promoting conditions such as ADHD (attention-deficit-hyperactivity disorder), asthma and skin conditions such as urticarial and atopic dermatitis. Therefore, avoiding foods that contain these and other chemical additives may significantly contribute to health.

 

Artificial Sweeteners
One of the most commonly used sweeteners is the controversial compound aspartame. Aspartame gains its case because animal studies have shown that it can lead to accumulation of formaldehyde after consumption, and one of the breakdown products of aspartame in the intestine is the toxic compound methanol. However, low levels of aspartame have not shown immediate symptoms in humans, so it presumed safe in food products.

There is a problem with this assumption, though, because so many food processed products contain aspartame, and therefore people who consume processed foods may be taking in relatively high levels of aspartame.

Few reliable data been collected to look at the level of aspartame the average person consumes and how this section may affect the health, or the long-term effects in humans. 

 

Sulfites
Sulfites are also a common preservative. Sulfites prohibited to be used in foods that supply the nutrient vitamin B1 because it can remove this vitamin. Furthermore, some people are sensitive to sulfites and respond with adverse reactions. The FDA banned the use of sulfites on fruits and vegetables in 1986 due to the reports of adverse reactions, and is still reviewing whether it should be banned from other uses. Sulfites been found to aggravate asthma in children and adults. Between five and ten percent of chronic asthmatics thought to be sulfite sensitive.

 

Pesticides
Organic foods offer a healthier alternative to conventionally grown foods, as they not grown with any of the synthetic chemical pesticides or fertilizers that suggested posing serious threats to one health. The Environmental Protection Agency considers a number of herbicides and fungicides to be potentially carcinogenic and therefore, able to cause genetic damage leading to the development of cancer and most pesticides known to cause some risk to humans. Examples of pesticides include organophosphates, organochlorines, thiocarbamates, and organ arsenic compounds.

In addition to their potential to cancer, pesticides thought to cause health threats to children, so the benefits of organic foods may be of paramount importance in safeguarding their health. Many children exposed to levels of pesticides in their food that exceed limits co nervous system which is why, they may be particularly harmful to children. In addition, some researchers believe that children and adolescents may be particularly vulnerable to the cancer-causing effects of certain pesticides since the body is more sensitive to the impact of these chemicals during periods of high growth and development.

 

Trans-Fats
Trans-fatty acids are an example of what can happen to essential nutrients when a food processed.

Also, called hydrogenated fats, these fatty acids, found in margarine, vegetable shortenings, crackers, cookies, snack foods and various other processed foods. Trans-fats produced by a chemical process in which hydrogen’s added to an unsaturated fatty acid. The food industry uses trans-fats to chemically prolong the shelf life of processed foods, such as cookies, chips, fast foods and margarine. This process changes a liquid fat to a soft solid form, like margarine, and thus increases the shelf-life for fats. In this process, however, the fatty acid molecule shifts structures to a structure that not found in the body; that is, the fats in the body occur in what called a "cis" 3-dimensional structure, and trans-fatty acids are the opposite of that, and are a "trans" structure. Chemically, they are different. They are monetarily inexpensive but harmful to long-term cardiovascular health.

The body notices this difference. Although we might be eating fat, and think that the fat will help one body's functioning, it rather is a separate structure than the one that the body needs and has a different response to these fats. Consuming trans-fats been shown to increase LDL cholesterol or bad cholesterol (the one associated with increased risk of heart disease) and lower HDL or good cholesterol, the "protective" cholesterol. So obvious is the promotion of high LDL cholesterol levels by trans-fats and the resultant association with increased risk for heart disease that the FDA been prompted to buy these trans-fats be labeled separately on foods, so consumers can see when they are available? Trans-fats have also been linked to certain cancers, including breast cancer, and labeling them will allow us to see how often they used in processed foods and let us ignore these foods.

In some cases, food processing accomplished in that it helps counteract the natural toxins in food before they consumed. A continuous diet of junk food will certainly have an impact on long term, risk of disease.

Foods such as pastured, grass fed meats, eggs and poultry, fresh organic vegetables and fruit, wild caught seafood, tropical oils, clean, raw dairy products and properly prepared nuts and grains support the development and maintenance of the muscles and organs.

Stick with these types of foods for the majority of one diet, and will go a long way toward avoiding the health problems associated with non-nutritive, processed junk foods.

Certain pesticides known neurotoxins, cause harm to the developing brain and nervous system which is why they may be particularly harmful to children. In addition, some researchers conclude that children and adolescents may be particularly vulnerable to the cancer-causing effects of certain pesticides since the body is more sensitive to the impact of these chemicals during periods of high growth and development.

 

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Unless we live on a farm, unlikely that we eat only unprocessed food.  Some processing, like pasteurization, obvious benefits in reducing disease Nearly all food purchased in the grocery store undergoes some processing, whether it preservative to improve a product's shelf life, spray to improve the appearance of a fruit or coloring get the food look attractive.risk, while other have no benefits besides adding higher sodium or sugar content to a product to make it taste better.

 

Decreased Nutrients
Processed foods lose a fair amount of the vitamin content.

This also happens with fresh foods unless eaten quickly, but freezing, canning or otherwise altering foods, so they last longer results in nutrient losses. Just growing vegetables and fruits in fertilized soil can reduce the vitamin C content in the final product. Blanching foods before freezing also removes water-soluble vitamins like B complex and vitamin C. Milling grains removes the husk, which contains most of the vitamins, while peeling fruits and vegetables can also removes vitamins that lie close to the skin's surface.

Links Additives
Preservatives and additives enhance flavor, and taste rarely contain any nutritive value and in some cases, causes cancer or other diseases. Sodium nitrite gives processed meats such as hot dogs and lunch meat the characteristic pink color and prevents growth of bacteria that cause botulism. However, nitrites can also make nitrosamines, chemical that may increase the risk of cancer in animals and humans.

 

Food Additives
Processed foods have high levels of food additives, some are harmless, but many have undesirable health effects.

 

 

What are food additives?
They are substances that food manufacturers add to a wide variety of foods to preserve the flavor or improve the taste and appearance of processed foods. Artificial food colorings, added for the purpose of making food look more attractive, also been implicated as possible cancer-causing agents. They are commonly used to prolong shelf lives, and used widely in "diet" foods which require the flavor boost.

Some additives come from natural sources, but some are highly processing substances derived from unhealthy sources such as coal tar and peroxide.

 

Coloring Agents
Most processed foods colored with synthetic or other colouring agents, based on the idea that we "eat with our eyes", most food manufactures like to enhance a colour, even if the initial food is not as colourful. A variety of colouring agents used, including many synthetic compounds. Besides the issues of ingesting compounds that are not natural, colourings often used to improve the colour of foods that have lost colour during storage or from heat. The coloured compounds in natural foods are some of the most notable phytonutrients, however, and this loss of colour can cause a loss of nutrient value, which may be masked by the introduction of synthetic compounds.

Some of these colouring additives were found to promote hypersensitivity reactions in people, especially children. In sensitive persons, consumption of these artificial colourings been linked to ADHD (attention-deficit-hyperactivity disorder), asthma, and inflammatory skin conditions such as urticarial and atopic dermatitis.

 

Preservatives
A major problem with processed foods is the use of preservatives. The most commonly used preservatives are butylated hydroxytoluene (BHT) and sulfites.

 

Butylated Hydroxytoluene (BHT)
BHT is controversial in 1978, a government-sponsored review of safety data indicated that no direct toxicity observed at the permitted levels in a food however, this report also determined that more studies needed to assess the safety. Since then, BHT been shown to induce tumors in the stomach and liver in animals, when used at high levels. Again, although this allowed in foods at a low level per each food, it is one of the most common preservatives and is available in many processed foods. The amount in the best diet may be higher than the "permitted" amount per food and remains a concern by many scientists.

BHT and butylated hydroxyanisole (BHA) investigated for their ability to damage genetic material. In addition, research has shown that these compounds can rupture and remove red blood cells as well as develop symptoms of chemical sensitivity.

 

Added Fats and Sugar
Processed snack foods, dinners and side dishes mostly all contain added sugar, sodium and fats to enhance the flavor of dehydrated or frozen meals. All three associated with serious health risks: excess sodium can increase the blood pressure, excess sugar can worsen diabetes and lead to weight gain and excess fats, particularly Tran’s fats, can raise cholesterol levels and increase the risk of heart disease. Processed foods introduce high levels of salt, preservative and Tran’s fats. These are all detrimental to one diet in the levels that they are available in processed foods. Also, many processed foods stripped of their nutritional qualities during processing. Processed food has lesser dietary fibre, more salt, sugar, fat and fewer nutrients as nutrients sometimes lost during processing. The downside processed food contained lesser nutritional by lowering their nutritional values and adding chemicals and colouring which can cause cancer or obesity. Processed foods at the top of the food pyramid for a reason: they are dangerous and should be consumed in small quantities. That the high availability, of processed foods, directly conflicts with the nutritional recommendations but, unfortunately, people continue to enjoy eating processed foods. Consuming these foods contributes to obesity and cardiovascular disease, two of the most serious health disorders.

 

Sodium
Processed foods contribute as much as 75 percent of sodium in the diets. Manufacturers include sodium in their processed products because it slows the growth of bacteria and other organisms and prolongs shelf life, disguises the metallic taste of aluminum in soft drinks and canned foods, and accentuates flavor in cookies and cakes. A diet high in sodium eventually causes high blood pressure and cardiovascular complications. The beginning of grain cultivation began 12,000 years ago, which markedly changed the nutrition of humans who once hunted food and gathered fruits and vegetables. Average height decreased by several inches after grains integrated into the diet because grains produce fewer nutrients compared with other whole foods. Today, grains not only contribute significantly to the standard diet, but many of them refined, which means that manufacturers remove the outer portion than contains essential fatty acids and nutrients to extend product shelf life. These foods often provide only empty calories that contribute to obesity.

 

Contamination
Salmonella outbreaks often traced back to manufacturing plants, where contamination with the bacteria can sicken large numbers of people who eat a food product. Since many processed meats such as hamburger now contain beef from cows, a single sick cow can contaminate a large amount of processed meat.

 

Processed Foods
Modern diets consist of over-processed foods and lifeless foods which require little enzyme activity and contain little or no fibrous material. We are eating devitalized foods that are not fresh, with fewer nutrients.

All the natural fiber, such as grain peels, been removed in the refining stages. Because of this diet is lacking in fiber, digestion is slow, and the waste materials remain in the body longer. This sets up the right place for toxic materials to develop. Also, processed foods can accommodate large amounts of chemicals and toxins which added in the processing.

We are eating lots of chemicals like colouring agents, artificial flavors and preservatives that can make the food look attractive and taste fresher.

Even non-processed foods like fresh fruits and vegetables, dairy products, whole grains and meats frequently contain chemical residues from pesticides, herbicides, hormones and other products used to make them grow. All of these substances reduce the amount of Vitamin E available for biochemical and physiological processes.

 

 

Why is the food processed?
Preservatives used to extend the life of foods by controlling the spread of unwanted molds, yeast, and bacteria in food which might otherwise cause spoilage and subsequently illnesses. Most food processed and packed to stop it from going bad. Most food contains microbes which are harmless little creatures in small amounts. They can multiply rapidly if environmental conditions are right. They eat the food by breaking it down, which causes it to taste and smell awful. The microbes are dangerous in large quantities because their waste products are toxic. Preserving either kills or slows the growth of these microbes. Here, are some methods of preserving:

 

Drying
Drying is an ancient way of preserving foods. Dried food is hard on the outside, so microbes find it hard to penetrate. Drying does remove most of the vitamins, but can lead to a higher preference concentration.

 

Salting, Pickling & Smoking
These are the traditional ways used all over the world to preserve food. Meat covered in salt then hung to dry. This called curing. The salt draws a lot of the moisture out of the meat and also protects against microbes. Sugar used to preserve fruits. Thus, we have jam and sweet pickles. The sugar stops the microbes left after the preserve boiled from growing. Vinegar used to maintain vegetables. The vinegar retards microbe issue because it is so acidic and stops exposure to oxygen, which the microbes need to survive. Smoking involves hanging meat over wood fires and allowing the hot gas to preserve the meat. This also gives it a distinctive flavor. Most of the "smoked" products on the market today, however, have just had the "Smokey" flavors added to them.

 

Modern Methods
Various methods of food preservation, such as drying, smoking, pickling, curing and sugaring been used over the years to preserve food and prevent wastage. More recently, these procedures been replaced by other methods of preservation such as pasteurization, sterilization, irradiation, freezing, canning and the use of other chemical preservatives.

 

Freezing:
Microbes breed in hot environments. Freezing renders most of the microbes inactive. Refrigeration slows the growth of some microbes. Before food frozen, it had plunged into boiling water to drain off as many microbes as possible, so the food can stay longer.

 

Canning
Canning is a common way to preserve food. First it heated through to kill any microbes. Then it sealed in air tight cans usually lined with tin. Although some foods lose their nutrients, heating activates some (especially tinned tomatoes).

Never leave unused foods in cans as they can become contaminated with metals as food/metal oxides combine. This is not a problem when ignore the remaining contents into an air tight, non-metal container.

We should never buy dented cans or bulging cans because bacteria might be able to get in.

 

Irradiation:
This is a highly controversial use of preserving foods.

 

Pasteurization
This is the process of heating a liquid, particularly milk, in order to kill harmful bacteria without changing the rules, flavor, or nutritive value of the liquid. French chemist Louis Pasteur devised the system in 1865. Milk pasteurized by heating at a temperature of 63° C (145° F) for 30 minutes, rapidly cooling it, and then storing it at a temperature below 10° C (50° F).

 

Sterilization
The time and temperature required for the sterilization of foods influenced by several factors, including the microorganisms found on the food, the size of the container, the acidity or pH of the food, and the process of heating.

 

 

What are problems with processed foods?
Some of the various additives included in processed foods thought to have the ability to harm the body's structure and function and suggested related to the development of skin, pulmonary and psycho-behavioral conditions.

Butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) currently investigated for their potential to damage genetic material and thus develop cancer. Sulfites were found to aggravate asthma (hypertext) in certain children and adults. Artificial colourings been noted to cause hypersensitivity reactions in hypersensitive persons promoting conditions such as ADHD (attention-deficit-hyperactivity disorder), asthma and skin conditions such as urticarial and atopic dermatitis. Therefore, avoiding foods that contain these and other chemical additives may significantly contribute to health.

 

Artificial Sweeteners
One of the most commonly used sweeteners is the controversial compound aspartame. Aspartame gains its case because animal studies have shown that it can lead to accumulation of formaldehyde after consumption, and one of the breakdown products of aspartame in the intestine is the toxic compound methanol. However, low levels of aspartame have not shown immediate symptoms in humans, so it presumed safe in food products. There is a problem with this assumption, though, because so many processed products contain aspartame, and therefore people who consume processed foods may be taking in relatively high levels of aspartame. Few reliable data been collected to look at the level of aspartame the average person consumes and how this section may affect the health, or the long-term effects in humans.

 

Sulfites
Sulfites are also a common preservative. Sulfites prohibited to be used in foods that supply the nutrient vitamin B1 because it can remove this vitamin. Furthermore, some people are sensitive to sulfites and respond with adverse reactions. The FDA banned the use of sulfites on fruits and vegetables in 1986 due to the reports of adverse reactions, and is still reviewing whether it should be banned from other uses. Sulfites been found to aggravate asthma in children and adults. Between five and ten percent of chronic asthmatics thought to be sulfite sensitive.

 

Pesticides
Organic foods offer a healthier alternative to conventionally grown foods, as they not grown with any of the synthetic chemical pesticides or fertilizers that suggested posing serious threats to one health. The Environmental Protection Agency considers a number of herbicides and fungicides to be potentially carcinogenic and therefore, able to cause genetic damage leading to the development of cancer and most pesticides known to cause some risk to humans. Examples of pesticides include organophosphates, organochlorines, thiocarbamates, and organ arsenic compounds.

In addition to their potential to cancer, pesticides thought to cause health threats to children, so the benefits of organic foods may be of paramount importance in safeguarding their health. Many children exposed to levels of pesticides in their food that exceed limits co nervous system which is why, they may be particularly harmful to children. In addition, some researchers believe that children and adolescents may be particularly vulnerable to the cancer-causing effects of certain pesticides since the body is more sensitive to the impact of these chemicals during periods of high growth and development.

 

Trans-Fats
Trans-fatty acids are an example of what can happen to essential nutrients when a food processed. Also, called hydrogenated fats, these fatty acids, found in margarine, vegetable shortenings, crackers, cookies, snack foods and various other processed foods. Trans-fats produced by a chemical process in which hydrogen’s added to an unsaturated fatty acid. The food industry uses trans-fats to chemically prolong the shelf life of processed foods, such as cookies, chips, fast foods and margarine. This process changes a liquid fat to a soft solid form, like margarine, and thus increases the shelf-life for fats. In this process, however, the fatty acid molecule shifts structures to a structure that not found in the body; that is, the fats in the body occur in what called a "cis" 3-dimensional structure, and trans-fatty acids are the opposite of that, and are a "trans" structure. Chemically, they are different. They are monetarily inexpensive but harmful to long-term cardiovascular health.

The body notices this difference. Although we might be eating fat, and think that the fat will help one body's functioning, it rather is a separate structure than the one that the body needs and has a different response to these fats. Consuming trans-fats been shown to increase LDL cholesterol or bad cholesterol (the one associated with increased risk of heart disease) and lower HDL or good cholesterol, the "protective" cholesterol. So obvious is the promotion of high LDL cholesterol levels by trans-fats and the resultant association with increased risk for heart disease that the FDA been prompted to buy these trans-fats be labeled separately on foods, so consumers can see when they are available?Trans-fats have also been linked to certain cancers, including breast cancer, and labeling them will allow us to see how often they used in processed foods and let us ignore these foods.

In some cases, food processing accomplished in that it helps counteract the natural toxins in food before they consumed. A continuous diet of junk food will certainly have an impact on long term, risk of disease.

Foods such as pastured, grass fed meats, eggs and poultry, fresh organic vegetables and fruit, wild caught seafood, tropical oils, clean, raw dairy products and properly prepared nuts and grains support the development and maintenance of the muscles and organs.

Stick with these types of foods for the majority of one diet, and will go a long way toward avoiding the health problems associated with non-nutritive, processed junk foods.

Certain pesticides known neurotoxins, cause harm to the developing brain and nervous system which is why they may be particularly harmful to children. In addition, some researchers conclude that children and adolescents may be particularly vulnerable to the cancer-causing effects of certain pesticides since the body is more sensitive to the impact of these chemicals during periods of high growth and development.

Above are all the disadvantages of processed food, it is advisable to take more whole food.

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Okra, also known as "lady finger" or "gumbo", is a highly nutritious green edible, pod vegetable. Botanically, this lasting flowering plant belongs to the mallow family. Okra (lady finger) has been well-accepted in diet arena due to its high alkalinity compound that helps the body to alkalinize in so many ways. Let us recall that alkaline foods are required to be part of one daily diet because over acidification of the body can lead to the underlying cause of various diseases, especially when the alkaline-acid ratio of one body drops to 3-1. Okra (lady finger) has no harmful effects to the body if reasonably eaten, fat-free, non-toxic, and non-habit forming.

Okra (lady finger) appears to have originated from the West Africa and well known for its enormous health benefits. The plant cultivated throughout the tropical and warm temperate regions of the world for its fibrous fruits or "pods". Okra (lady finger) grows most fertile and well-drained soils which support the, soil ph because it grows in soils which slightly acidic to slightly alkaline. Okra (lady finger) can stand the heat of warm weather. The immature pod of okra (lady finger) plant considered the edible part with a size of 3-5 inches long. It takes about 45-60 days to produce ready-to-harvest fruits. Internally, the pods feature small, round, mucilaginous white colored, seeds arranged in vertical rows. The pods harvested while immature and eaten as a vegetable.

Best Way to Eat Okra (Lady Finger) the highly nutritious edible green is one portion of Okra (Lady Finger) accumulates 25 calories.

It is worth remembering, to limit the consumption per serving, any excess or too much of everything in proper diet can be deleterious also for health. Eat it fresh to achieve maximum benefits of vitamins and antioxidants.

Okra (Lady Finger) is much better eating half-cooked to retain nutrients and enzymes. A simple approach in preparing okra meal is by boiling into 10 minutes in water until it becomes tender and ready to serve. Some people also fancy okra with tomatoes. Some are adding okra in their fresh green salads. If some people do not like the sliminess of okra, they can stir-fry with citrus or vinegar. To preserve the nutrients present in Okra (Lady Finger), it should be cooked as little as possible with low heat or lightly steamed. One can even eat it raw.

Okra (Lady Finger) the highly nutritious edible green powder or pounded leaves periodically added to broths and soups as it contains sodium compound.

Okra (Lady Finger) Health Benefits and How It Alkalize the Body Many people lured with the superficial production of food without bothering to see if this can provide some benefits from their health. There are also health conscious people who opted to eat the food which is best for them, regardless of what it looks and tastes like.

Okra (Lady Finger) the highly nutritious edible green counteracts many illnesses as the result of too much acid food intake.

Considered as high alkaline food, okra is a storehouse of many vitamins such as Vitamin A, B6, B9, C, fiber and folic acid. Okra (Lady Finger) also has an excellent source of potassium, magnesium, and calcium. The high content in sodium helps to replenish the sodium deficiency. Another healthy properties of Okra (Lady Finger) are the high polysaccharide (complex carbohydrate made up of sugar molecules), that can be found in pods this point for the highly sticky solution with slimy appearance.

The Vitamin C of Okra (Lady Finger), as known for its powerful antioxidant can prevent the spread of asthma symptoms. Study shows, result of taking ½ cup of cooked okra (Lady Finger) with 13 mg of vitamin C by young children with asthma experience, show significant changes on them by reducing the wheezing or panting of an asthma attack. Likewise, Vitamin C can also increase the formation of capillaries.

The high soluble and insoluble fiber found in Okra (Lady Finger) aid stabilize blood sugar, binds cholesterol and bile acid responsible in carrying toxins by the filtering liver which we need to remove. The 50% soluble fiber of Okra (Lady Finger) can effectively reduce the risk of heart attack and the other 50% of the benefits of okra decreases the risk of any cancer. The fiber works to absorb water and improves the constipation for easy removal of waste from one body. It protects the intestinal tract with its fiber compound and feeds beneficial bacteria.

On the other hand, Okra (Lady Finger) is also essential vegetable for people feeling exhausted and suffering from depression as it is common for stimulating the nervous system.

Daily calories intake must include healthy foods in the presence of enough alkaline reserves, like Okra (Lady Finger), to maintain the correct balanced, chemistry of one body. It is necessary to know what nutrients, vitamins, and minerals one get from a certain food. Otherwise, one may suffer the consequences of not knowing which are beneficial to one well-being and which health claims of manufacturers from their foods and products are true and superficial.

 

Okra (Lady Finger) Health Benefits
As part of a well-balanced diet, Okra (Lady Finger) is a nutritious food choice as a vegetable. It provides a strong alternative to most of the vegetables usually served. The low calorie count of Okra (Lady Finger) makes it an obvious choice in weight management and other significant diets. Its rich fiber content also aids in digestion by aiding smooth peristalsis and eliminating constipation.

 

Okra (Lady Finger) and Fiber
Okra (Lady Finger) soluble fiber helps to lower serum cholesterol, reducing the risk of heart disease. Okra (Lady Finger) insoluble fiber which helps to keep the intestinal tract healthy, thus reduce the risk of some forms of cancer, especially colon cancer. Colon-Rectal Cancer is the third common form of cancer and the second cause of cancer-related death in the Western world. Okra (Lady Finger) superior fiber helps to prevent diabetes and constipation. Okra is a rich source of many nutrients, including vitamins A, B6, C, iron and calcium. Half cup of cooked Okras (Lady Fingers) has close to the recommended 10% levels of vitamin B6, and folic acid demand by the body. Okra (Lady Finger) also reported being beneficial to those suffering from diabetes as it helps to stabilize the blood sugar. Some people have claimed to cure their diabetes or their health significantly improved with the daily consumption of water that been soaked with Okra (Lady Finger).

Okra (Lady Finger) seeds contain a high amount of oil which is rich in unsaturated fats such as oleic acid which is a, healthy source of fat. Found also in olive oil, avocados, almonds and cashews, oleic acid helps to lower level of cholesterol and lower blood pressure in the body.

 

Okra (Lady Finger) and Glutathione
Okra (Lady Finger) also contains glutathione, a protein molecule that naturally produced in the body. Glutathione is a powerful antioxidant that helps the body against the harmful effects of germs and bacteria that cause cancers and other diseases. It helps to improve liver, heart and lung functions and boost the immune system. The levels of glutathione produced in the body decrease as a person ages.

Since Okra (Lady Finger) has so many health benefits and if one is aware of one well-being, one should start eating Okra (Lady Finger) regularly in one diet.

Okra (Lady Finger) Nutrition Facts and Calories Okra (Lady Finger) had surprisingly few calories only has approximately 20 calories per half cup serving and contains no saturated fats or cholesterol. Also, half cup of Okra (Lady Finger) contains 22 percent of the daily value for vitamin C and 40 percent for vitamin K. Okra (Lady Finger) had vitamin A, thiamin, riboflavin, niacin, and vitamin B6, foliate, vitamin E, pantothenic acid and choline. Okra (Lady Finger) contains manganese, magnesium and calcium with small amounts of copper, zinc potassium, phosphorus and iron. In addition, Okra (Lady Finger) is an excellent source of natural plant fiber, recommended in cholesterol controlling and weight reduction programs.

 

Okra (Lady Finger) and Vitamin A
Okra (Lady Finger) contains healthy amounts of vitamin A, and flavonoid antioxidants such as beta carotenes, xanthin and lutein. It is one of the green vegetable with highest levels of these antioxidants. These compounds have antioxidant properties and are ideal for vision. Vitamin A also required for maintaining healthy mucus membranes and skin. Consumption of common vegetables and fruits rich in flavonoids helps to protect from lung and oral cavity cancers.

 

Okra (Lady Finger) and Vitamin C
Okra (Lady Finger) had excellent source of anti-oxidant vitamin, vitamin-C; provides about 36% of daily recommended levels. Consumption of foods rich in vitamin-C helps body develop immunity against infectious agents, reduce episodes of cold and cough and protects the body from harmful free radicals. The high vitamin C content of Okra (Lady Finger) aids in protecting the body from infections and virus outbreaks. A bowl of chicken gumbo soup may be the best aid for someone with a cold.

 

Okra (Lady Finger) and Folate
Fresh Okras (Lady Fingers) are a significant source of folates; provide about 22% of RDA per 100 g. Consumption of foods rich in folates, especially during the preconception period helps reduce the incidence of neural tube defects in the offspring. Pregnant women or women considering conception should include Okra (Lady Finger) in their diet because of the folate content. Eat Folate rich food before conception decreases the potential for birth defects.

 

Okra (Lady Finger) and Bones
Okra (Lady Finger) high in vitamin K content, it is a co-factor aid in blood clotting enzymes and required for the strengthening of bones. The B-complex in okra aids in protecting the nervous system as well as improving the skin, hair and nails. Okras (Lady Fingers) are also excellent source of many valuable minerals such as iron, calcium, manganese and magnesium. One simply boils the Okra (Lady Finger) sliced in the middle until it is mushy and slimy. Add a few drops of lemon juice and let it chill. When one washes the hair, cover one’s head with the mixture. Rinse with warm water and will find that having more volume and bounce in one’s hair.

Okra (Lady Finger) and Controls Blood Sugar Probably the biggest health benefit of Okra (Lady Finger) is its ability to assist in the control of blood sugar levels. The fiber and mucilage, the substance that looks like thick glue, helps with this process by regulating the absorption rate in the intestinal tract. Okra (Lady Finger)'s high fiber content is also useful for lowering blood cholesterol. This makes it a heart healthy food.

Okra (Lady Finger) on Digestive System and Constipation The rich fiber and mucilaginous content in Okra (lady finger) pods helps smooth peristalsis of digested food particles and relieve constipation condition. Okra (Lady Finger) is an excellent source of beneficial bacteria called the probiotics in the colon. Probiotics helps in the biosynthesis of vitamin B. They also assist in proliferation just like the yoghurt. Probiotics is beneficial bacteria. They not only aid in the digestion of food and the release of nutrients, they also fight fungi and harmful bacteria. It contains a number of amino acids and aids in gastrointestinal health.

 

Side Effects of Okra (Lady Finger)
There are no side effects of Okra (Lady Finger) the highly nutritious edible green excess quantities may cause a problem if one is on a blood thinner. Always consult with the doctor. Since Okra (Lady Finger) contains high amounts of vitamin K, a known clotting factor, be safe, and checking is always the smartest move.

 

Okra (Lady Finger) Health Info
Okra (Lady Finger) is an extremely useful vegetable and affordable cure, as it is available almost round the year Okra (Lady Finger) the highly nutritious edible green help to stimulate sexual vigour and reduce excessive menstrual blood. Its sweet taste, cold potency, vata-pitta pacifier nature, strength promoting aphrodisiac qualities, it is an exceptionally useful to ladies close to menopause. It also found useful in leucorrhoea and dysuria. In general, most anti-diabetic herbs increase fertility diabetes is an anti-fertility disease.

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Burdock root in burdock root tea cleanses our blood reduces fat by regulating blood sugar levels in our body.

Burdock improves fat metabolism and acts as a diuretic. Active ingredients include inulin, polyphenolic acids, and non-hydroxy acids. Is an excellent herbal blood purifier that help in detoxifies the blood and lymphatic system. It is high in iron, can help to form blood during times of low hemoglobin. Burdock also considered a mild laxative. Burdock aids in the elimination of uric acid.

Burdock root can help to reduce cravings and hunger and thus assist in weight loss. The best way to use burdock root for weight loss is as a standard decoction: Pour about an ounce of dried burdock root in boiling water, gently simmer for 10 -20 minutes, allow to cooling and drink between meals.

Burdock root efficacy in clear bowel aperient, aid in bowel protecting stomach.

 

What are Burdock Root and How Can It Help with Weight Loss?

Burdock root eaten as a root vegetable and it can make a difference in our weight loss plan. Often eaten in Asian dishes, it not accepted everywhere. However, this vegetable or herb can make a difference in our weight loss.

 

What Burdock Root Can Do?

Burdock root is ideal for weight loss plan, can add a lot of benefits.

This is because of the fiber in burdock root that also fills us up and makes it so that we do not feel hungry as fast or as often. Finally, it reduces cravings and makes it easier to avoid the foods we should not be eating. This is because it has nutrients that help level out the blood sugar and keep it level.

Burdock Improves and speed up the fat metabolism also acts as a diuretic. This makes possible to lose extra weight while we are at rest. It used in most of the herbal supplements in the Market for Weight Loss. Active ingredients include inulin, polyphenolic acids, and non-hydroxy acids. It is an excellent herbal blood purifier that detoxifies the blood and lymphatic system. It is high in iron, and can help to form blood during times of low hemoglobin. Burdock also considered a mild laxative. Burdock aids in the elimination of uric acid. Burdock root can also help to reduce cravings and hunger and thus assist in weight loss.

 

Select Burdock Roots.

Burdock can have a sweet flavor however; if it gets too old then it becomes bitter. When Shopping for burdock roots make sure that are 1 inch or less in width and those that not bruised or cut.

Burdock is a powerful diuretic, and is safe to be taken internally, externally, or as food. However, it is necessary to make sure that the herb is pure. Some reports have indicated that burdock could have toxic properties, since cases of illness reported that involved burdock tea. However, further analysis showed that the adverse effects were the result of contaminated burdock root. Some belladonna, which contains atropine, had contaminated the burdock root. It is necessary to look at source and purity of burdock root before obtaining it.

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Almonds provide high quality, highly absorbable protein. All protein, with the exception of gelatin, contains all of the essential or indispensable, amino acids. However, some protein sources are low in one or more IAA. This referred to the limiting amino acid. Meaning, when the recommended amount of protein consumed in the form of a protein that has a limiting amino acid, because while the protein may be low in one or more IAA, it is a complete protein because it contains all the IAAs.

The two most widely accepted measures of protein quality, which focus on digestibility, are the True Protein Digestibility (TPD) and the Protein Digestibility Corrected Amino Acid Score (PDCAAS).

TPD measures the amount of nitrogen that absorbed from protein sources. The higher the score, the nitrogen been absorbed and retained. One barrier to TPD is that it measures nitrogen, which may or may not come directly from amino acids.

The most limiting amino acid used to determine the outcome and that multiplied by the protein's digestibility to obtain the PDCAAS. Together these measures provide a complete picture of protein quality.

Almonds have High Quality Protein contain six grams of protein per ounce, making them a reliable source of protein. With a TPD of about 88% and a PDCAAS of about 0.44, almonds provide a highly digestible and quality protein. However, the protein is incomplete so combining almonds with legumes and vegetables is an excellent way of enjoying a variety plant-based protein along with essential vitamins and minerals such as vitamin E, zinc, manganese, magnesium and calcium.

Almonds Are a Nutrient Dense Protein Source

Almond Protein per Ounce: Almonds are a rare combination of nutrients – a good source of protein (6 grams per one ounce) along with dietary fiber, phosphorus, calcium, potassium, magnesium, manganese, copper, zinc, iron and vitamin E. In fact, one ounce of almonds provides about 7.4 grams of alpha-tocopherol vitamin E, 50 per cent of the RDA. Almonds have High Quality Protein, are the only reliable source of protein that is also an excellent source of vitamin E.

As high quality protein almonds are rich in arginine and low in lysine. Diets rich in arginine, low in lysine thought to reduce the risk of coronary disease. Almonds are an ideal source of arginine in the absence of lysine, hence reducing the likelihood of competing amino acids. Also, eating a varied diet that includes almonds and other protein sources can provide lysine in fair and sufficient quantities.

Traditionally, Almonds have High Quality Protein and plant proteins been regarded as inferior to animal protein. In the past, experts have expressed concern over the use of plant sources of protein. Current knowledge indicates that plant-based proteins are incomplete or are missing at least one of the essential amino acids. However, research suggests that a general varied, diet provides the complementary range of amino acids. Almonds as part of a healthy diet rich in a variety of foods, contribute to the overall protein level of the diet and provide complete and high quality protein.

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Body Chemistry, Fast Oxidizer or Slow Oxidizer and Body Weight: The metabolism of carbohydrates, proteins and fats into energy referred to as oxidation. Energy formed and released at different stages during two cycles - glycolysis and the citric acid cycle. To get most of the energy out of foods, both cycles need to work at the right rate. If carbohydrates and amino acids oxidized too slowly ("slow oxidation") in one cycle or too fast in another cycle ("rapid oxidation"), energy production reduced. Both fast and slow oxidizers suffer from inefficient energy production but for different biochemical reasons. The most common symptoms of a fast or slow oxidative rate are FATIGUE, EMOTIONAL DURESS of some type, LOWERED RESISTANCE to infections, a LOW BODY TEMPERATURE, GALL BLADDER or LIVER PROBLEMS, and being over or under WEIGHT. One’s oxidation rate influenced by both genetics and the food. Thus, what one eats affects the rate of oxidation and energy production which in turn affects one mental, emotional, behavioral, and in some cases, physical characteristics.

THE SLOW (KETOGENIC) OXIDIZER

The characteristics of slow oxidation tend to be of the alkaline, hypo-active quality. Slow oxidizers tend to have remarkably little appetite, an aversion to rich proteins and fats, low but steady energy levels, depression, digestive problems due to lack of hydrochloric acid production, calcium deposits, poor fat metabolism, apathy, lethargy, repressed emotions, introversion, belching, premature aging, and often feel cold. A slow oxidizer often finds he/she thinks and feels better if after a heavy dinner, he/she does not eat anything after arising the next morning. For this reason, he/she should not eat a substantial breakfast. High intensity, short duration exercise, poorly tolerated and for the slow oxidizer needs to be of low intensity and long term (aerobic).

Slow oxidizers have problems metabolizing carbohydrates and tend to have higher blood sugar levels (hyperglycemia) after an oral glucose tolerance test. Slower oxidizers have lower levels of blood lipid (cholesterol, triglyceride) and citric acid cycle intermediates and higher levels of pyruvate and lactate. They tend to be able to keep their breath for a relatively long time and have a slightly lower pulse rate.

Dietary recommendations for the slow oxidizer:

ALLOWED

PROTEINS: low fat, low purine type such as selected fish, chicken, turkey, eggs, low fat dairy CARBOHYDRATES: vegetables,

SUPPLEMENTS: Emphasize activated vitamin B1, B2, and B6, niacin. and potassium citrate, magnesium citrate and chloride, copper, manganese aspartate, and iron. PABA, vitamin C and D, and chromium recommended.

Eat a light breakfast (that contains protein) and check calcium.

ALLOWED IN MODERATION

Whole fruits, lean beef, lamb, natural and whole grains, breads and cereals, cold-processed non-hydrogenated vegetable oil (ex: olive is the preferred source).

AVOID

HIGH FAT or HIGH PURINE PROTEINS: fatty red meat, salmon, tuna, herring, anchovies, high purine proteins such as liver, caviar, meat concentrates, artichoke hearts, and inexpensive purine containing foods such as beans, peas, lentils, cauliflower, spinach, and asparagus.

FATTY FOODS: lard, butter, oils, fatty meats, nuts, avocado, high fat pastries low in flour such as cheese cake, Danish, and torts. High fat content DAIRY products like cheese and cream.

CARBOHYDRATES: sugars, fruit juices, alcoholic beverages, and meals consisting mainly of starches and sugars.

THE FAST (GLUCOGENIC) OXIDIZER

The characteristics of fast oxidation tend to be of the acid, hyper-active quality. Most women tend to be fast oxidizers. Fast oxidizers tend to have healthy appetites, crave and do well on rich proteins and fatty foods, tend to get hyper yet feel exhausted underneath, feel anxious, nervous, jittery, have serious emotional ups and downs, feel too warm, irritable, impatient, are competitive and usually extroverted.

Fast oxidizers tend to have low blood sugar (reactive hypoglycemia) and higher levels of blood cholesterol and triglyceride and citric acid cycle intermediates. Bilirubin commonly found in the urine. They tend to be unable to hold their breath a long time (one can consider the fast oxidizer functionally anemic due to low oxygen capacity in the blood) and have a slightly faster pulse rate. Exercise should be of high intensity and short term (anaerobic) if normal or underweight but aerobic (walking, biking, etc.) if overweight.

FOODS RECOMMENDED for a Fast Oxidizer

FATS/PROTEINS: all meats (especially beef, lamb, and venison), fish (especially tuna and salmon) and fowl, especially high fat, high purine (adenine) types: such as anchovies, brains, meat gravies, soups, heart, herring, caviar, kidney, liver, sweetbreads, mussels, sardines, tuna, and meat extracts. Foods with low purine ideas include meat, shellfish (clams, crabs, lobster, oysters, and shrimp), asparagus, cauliflower, spinach, lentils, yeast, whole grain breads and cereals, beans, peas and mushrooms.

NUTS & SEEDS: almonds, walnuts, sunflower seeds

CARBOHYDRATES: cauliflower, beans, peas, lentils, broccoli, barley, corn, sprouted grains (sprouting destroys the phytates that bind calcium)

SUPPLEMENTS: Should include vitamin A, vitamin C, vitamin E, vitamin B12, niacin amide, calcium pantothenate, bioflavonoids, choline, inositol, calcium, phosphorus, iodine, and zinc. Carnitine.

Eat a full breakfast. Eat frequently

ALLOWED IN MODERATION

PROTEINS: milk, buttermilk, cottage cheese, eggs VEGETABLES: root vegetables (carrots, beets, yams, potatoes, radishes, and onions), lettuce, green peppers, cabbages, pickles, cucumbers, and tomatoes

AVOID

SWEETS & STARCHES: - simple carbohydrates like glucose, maltose, fruit juices, honey, corn syrup, highly glycemic foods like white bread, white rice, soft drinks, catsup, and meals consisting mainly of starches and sugars.

MISCELLANEOUS: spices, gravy, alcohol, and caffeinated drinks such as coffee, colas or tea. SUPPLEMENTS: limit vitamin B1 (thiamine) and vitamin B3 (niacin) because they grow Coenzyme A and increase carbohydrate oxidation; vitamin B2 (riboflavin) and vitamin B6 (pyridoxine) because they increase the breakdown of amino acids leading to a faster citric acid cycle activity and more CO2 generation; glucogenic amino acids (Alanine, Glycine, and Serine), and citrates.

NOTE:

Body Chemistry, Fast Oxidizer or Slow Oxidizer & Body Weight: ABOUT either a SLOW or FAST OXIDATIVE RATE Never eat a meal that is mostly carbohydrates. Avoid all "trans" fats (hydrogenated vegetable oils).

Any sharp shift in the weather tends to further disturb one's metabolism in the way it usually tends. Fast oxidizers go faster, and slow oxidizers go slower.

Common pesticides, paints, and chemicals can distract the energy producing abilities of tissues.

In addition to knowing what foods to use sparingly and what foods to emphasize - make sure the status of your diet contains enough of the correct protein at every meal (about 1 gram per kilogram/2.2 pounds of ideal body weight a day).

The metabolites of protein-derived sugar stored in the liver as glycogen and converted to glucose when sugar derived directly from carbohydrates in the diet runs out. The gradual digestion of protein keeps a reasonable and running glycogen (and therefore blood sugar) reserve. That is not to mention protein can be substituted for sugar and starch in the diet, for without available glucose, protein cannot be converted into glycogen.

Alcohol depletes glycogen storage in the liver causing an increase in blood sugar. Alcohol also increases the demand for carbohydrates (by directly broken down into acetyl CoA of the Tricarboxylic Acid Cycle) and the resultant nutrients needed to metabolize it.

If think the "need of a drink," do not. One need energy (ATP derived from oxidation)! Eat animal products limited or natural; avoid overcooked animal products since heat destroys essential amino acids (Phe, Lys, Thr, His, Tryp) and beneficial enzymes.

An easy way to calculate the amount is to divide one ideal body weight by 15 to get the number of ounces of cooked meat to be consumed per day. Ex: 150 pound Ideal Body Weight = 10 ounces).

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Healthy Lifestyle topic for today is Bitter Melon (Gourd) and Health.

Momordica charantia or karela or Bitter Gourd is a tropical vegetable. The vegetable skin is warty in nature like that of a crocodile. It is bitter to taste. The plant is slender and is a climber. It bears yellow flowers. The bitter gourd is available in many sizes.

Bitter gourd is rich in vitamin A, B1, B2 and c and contains minerals like calcium, phosphorous, iron, and copper, potassium and beta-carotene. It aids purify blood tissue, enhances digestion, and stimulates the liver. Pregnant women and nursing mothers should avoid eating bitter gourd. Since ancient times, the extracts of Bitter gourd have been used in natural medicine. Bitter gourd is a blood purifier, activates spleen and liver. It is a purgative, appetizer and digestive. All parts of the plant, the seeds, leaves and vines, are used for medicinal purposes. Like most bitter fruits and vegetables it promotes digestion. Primarily Asians used bitter gourd to treat malaria. It is said to have a positive effect in controlling the blood sugar level and is termed as 'Plant Insulin'. Three active constituents in bitter melon know as steroidal saponins (charntin, insulin-like peptides, and alkaloids) are believed to be responsible for the blood-sugar lowering. Rich in iron, bitter melon has twice the beta carotene of broccoli, twice the calcium of spinach, twice the potassium of bananas. It is used to treat blood disorders like blood boils, scabies, ring worm etc.

Nutrients present in the bitter gourd include phosphorus, manganese, magnesium and zinc. It is also among the best-known sources of thiamine, foliate and riboflavin.

There are many health reasons why you should take this bitter vegetable seriously. Here are a few:

Alcoholism

It is an antidote for alcohol intoxication, and helps purify, restore and nourish liver. Its juice is also beneficial in the treatment of a bad hangover.

Blood Purification

It has blood-purifying properties. As a result, the juice is used in the treatment of blood disorders like blood boils and itching due to blood poisoning. Have it little by little on an empty stomach daily, in 4-6 months you will see enhancement in your state.

Cholera

Fresh juice of leaves of bitter gourd is also a useful medication in early stages of cholera.

Diabetes

The bitter gourd is particularly used as a remedy for diabetes because of its hypoglycemic action. It contains insulin-like peptides, alkaloids and charantin, all of which act together to lower blood and urine sugar levels without increasing blood insulin levels. These compounds activate a protein called AMPK, which is well known for regulating fuel metabolism and enabling glucose uptake, processes which are impaired in diabetics. You can take the juice of 4-5 bitter gourds every morning on an empty stomach, add seeds in powdered form to food or prepare a decoction by boiling the pieces of this fruit in water. If you are taking medications to lower your blood sugar, adding bitter gourd might make your blood sugar drop too low. Monitor your blood sugar carefully.

Eye problems

The high beta-carotene and other properties in bitter gourd make it one of the finest vegetable-fruit that help alleviate eye problems and improving eyesight.

Good for stomachimmune syatw

It contains cellulose which is a very good source of fiber thus preventing constipation. It also good digestive agent and helps in stimulating the secretion of gastric juices. This can be very helpful for people with dyspepsia. However, sometimes it may worsen heartburn and ulcers.

 

Immune booster

A glass of bitter gourd juice in the morning can help to strengthen your immune system and increase your body's fighting power against infection. Researchers hypothesize that bitter melon is as an immunomodulator. One clinical trial found limited evidence that bitter melon might improve immune cell function in people with cancer.

Improved Stamina and Energy

Bitter gourd has proved to be a best source for enhancing stamina and energy. Consuming bitter gourd daily improves the energy levels and stabilizes sleeping patterns.

Piles

Fresh juice of bitter gourd is good for patients suffering from piles. Take a mixture of bitter melon juice and buttermilk every morning for about a month and you will see an improvement. A paste of the roots of bitter gourd plant can also be applied over piles to get a favorable result.

Skin care

Bitter gourd is also effective in treating skin diseases or skin infections, eczema and psoriasis. It also helps in keeping the skin free from blemishes and keeps the skin glowing. The blood purifying properties make sure that you don't get acne.

Weight Loss

It stimulates liver for secretion of bile juices that are very essential for metabolism of fats. Thus, if you want to have a perfect, slim figure, then bitter gourd can help you.

 

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Oatmeal and Health.
Reasons to eat Oatmeal, a whole grain, contains both insoluble and soluble fiber. Soluble fiber offers these potential benefits for people with diabetes. Oatmeal is suitable for lowering cholesterol, as it is rich in betaglucan, which is a soluble fiber helps to lower cholesterol also keeps the digestive system function normal. Oatmeal has many health benefits. The main benefits appear to be due to its high levels of dietary fiber and beta-glucan, which helps lower blood glucose, insulin response and lower cholesterol. It shows that including wholegrain oats in one food may reduce the risk of coronary heart disease.

Good reasons to eat Oatmeal, easiest way to get whole grains into your diet is to eat a bowl of oatmeal per day. Recommended eating 3 grams of oat soluble fiber daily in eating whole-grain foods may also help reduce your risk of heart disease.

1. MAINTAINS BLOOD SUGAR CONTROL by slowing down food digestion and smoothing out blood glucose levels.
2. SATISFIES APPETITE by helping one feels fuller longer!

Reasons to Eat Oatmeal is an excellent source vitamins and minerals, vitamin B complex. Vitamin B is ideal for running nervous system normal. Beside oatmeal also contain nutrients like vitamin E, iron, phosphorous, magnesium, calcium, thiamine, protein, silicon, copper and zinc. Thus, it helps in development of bone, teeth and muscle.

Oatmeal contains valuable micro nutrient zinc. Zinc is an essential component of many enzymes and need for metabolism and stabilization of nucleic acid. Zinc also associated with healing of wound, growth, reproduction and glucose tolerance of the human body.

Thiamine is essential for metabolism of branched-chain amino acid, helps in carbohydrate metabolism.

The Benefits of Oatmeal
Reasons to Eat Oatmeal is appropriate for one full digestive system health, body weight, heart, blood sugar levels and insulin levels. People with diabetes are at an increased risk for heart disease. Including Oatmeal each day can help one achieve these nutrients rewards:

• MAINTAIN A HEALTHY BLOOD PRESSURE: For healthy blood pressure levels, eat more oatmeal along with a diet rich in fruits, vegetables, and low fat dairy, may help to maintain healthy blood pressure ranges and reduced risk for high-blood pressure.

• One of the richest sources of silicon, which helps restore bones and connective tissue, as well as strengthening hair and nails

• Oats contain compounds may prevent rapid hardening of arteries. Oats contain avenanthramides which include original anti-inflammatory properties for healthier arteries. This may help with disorders such as atherosclerosis.

• High-protein means that helps increase energy levels

• Sooth bloating, indigestion, nervous stomach and other digestive tract problems

• Good food for those who wants to lose weight, because it satisfying and filling and is low in fat

• Relieve itchy skin or insect bites - fill a sock with warm, cooked oatmeal and apply in the affected area.

• Excellent face cleanser and skin softer. Place a small amount of oatmeal in a bowl. Mix with warm water to make a paste and gently rub in a circular motion and rinse off.

• Fiber
Oats are an excellent source of fiber, recommended intake of about 25-30g per day, which is a need to maintain healthy digestive and colon health. It will also help to maintain a healthy weight by keeping one sense fuller for longer, and will also ensure that to have B.E.E.P. Help in ease constipation

• B-Vitamins
Oats are an excellent source of B-vitamins including thiamin, niacin and folate. These micro nutrients are essential for DNA replication and the breakdown of carbohydrate into energy. Having high levels of vitamin B are essential for brain and nervous system functioning

• CARBOHYDRATE
Carbohydrate represents the amount of starches, fiber, and sugars in the product. Being complex carbohydrates oats digested and absorbed by the body more slowly, helping with weight loss. Oats make one feel full after eating them, so one is less likely to overeat, again, helping with weight loss. Oats have a lower GI (glycemic index) than other carbohydrates. High GI foods are rapidly digested and increase blood sugar and insulin to high levels. High GI foods to avoid including white bread and anything with high-sugar content.

• Gluten-Friendly
Although oatmeal contains a small amount of gluten, is well tolerate by both adults and children with celiac disease.

• Beta-glucan
Oats contain a compound called beta-glucan, is a soluble fibre. Beta-glucan content is suitable for one heart. This is true. Beta-glucan reduces cholesterol re-absorption in the stomach and thus reduces total and LDL (bad) cholesterol levels in the blood. This is ideal for reducing your risk of cardiovascular disease.
• Lowers Cholesterol
Oatmeal contains a significant amount of fiber called beta-glucan that shown to reduce levels of bad cholesterol—and as high cholesterol is a significant risk factor associated with heart disease and strokes, a daily oatmeal could be a life saver! A daily dose of three grams of fiber can lower cholesterol and reduce the risk of heart disease by almost half. Oatmeal is a cholesterol-free food that is low in total fat and saturated fat. Proven that as part of a healthy diet, oatmeal can help reduce the “bad” LDL cholesterol levels in one blood. It is one of the best cholesterol lowering foods. BONUS IS IN THE FIBER: Oat-soluble fiber helps to remove the cholesterol from one body. A diet low in saturated fat and cholesterol may reduce one risk of coronary heart disease.

• Phytochemicals
Oats contain health-promoting compounds called phytochemicals. Phytochemicals have a number of health promoting rolls in the body and in particular they can help lower blood pressure. This is another area that regular consumption of oats can help reduce your risk of cardiovascular disease. Oats also provide certain phytochemical, avenanthramides (avns) that no other cereal grain contains. Avns has antioxidant and anti-inflammatory effects and may also reduce one risk of colon cancer.

• If one is looks to lose weight and lower one risk of heart disease or diabetes, consuming oats as a part of a sensible weight loss diet will have a greater impact on one blood pressure and cholesterol than consuming a weight loss diet without oats.

• Boosts Immune System
Oatmeal’s beta-gluten fiber does more than keep one heart. Beta-gluten can also amp up one immune systems and help fight bacterial infections by helping nonspecific immune cells called neutrophils (one body’s first line of defense against pathogens) quickly locate and repair infected tissues.

• Special Antioxidants for Heart Protection
Oatmeal not only lowers bad cholesterol but protects good cholesterol! Oatmeal contains antioxidants called avenanthramides that prevent free radicals from attacking good cholesterol, which also helps reduce the risk of cardiovascular disease. Contains natural antioxidants that can reduce the risk of heart disease

• Stabilizes Blood Sugar
Oatmeal is so rich in fiber, eating it help stabilize the blood sugar, throughout the day and keep those mid-morning or mid-afternoon “crashes”, that results from eating refined sugars and carbs.

• Lowers Risk of Diabetes
Blood sugar, eating oatmeal can also help reduce the risk of developing type 2 diabetes. Oatmeal contains high amounts of magnesium, which help the body to use glucose and secrete insulin. The type 2 diabetes risk in women with a magnesium-rich diet and risk reduction in women who regularly ate whole grains, rated as a low glycemic food, it helps diabetics manage their blood glucose levels.

• Prevents Breast Cancer
A diet rich in fiber can protect against breast cancer, particularly if the fiber comes from whole grains. It found that premenopausal women who ate fiber, from whole grains had less chance of developing breast cancer than those who sources fiber from fruit only.

So we have identified a lot of reasons to eat oatmeal. Healthy Lifestyle will love readers to leave their feedback, comment and share on this article.