Many people eat genetically modified foods without being consciously aware of it. But the question is are genetically modified foods safe for human consumption? Many of the processed foods that we buy from the market have genetically changed ingredients. The most common genetically modified foods are derived from plants – soybean, corn, canola and cotton seed oil. So many foods unknowingly consumed by us like cereals, snacks, foods consisting of soybeans, cottonseed and canola oils may have genetically modified components. Even tomatoes and potatoes are genetically modified.

What does genetically modified food mean? Is it safe for us to consume? Also referred to as Biotech or genetically engineered food, it refers to food items that have had their DNA changed through genetic engineering. The plants are modified in the lab to improve their desirable qualities and food value. Here are some of the advantages and disadvantages of genetically modified food:

The disadvantages are:

Damage to health due to unnatural foods

Contamination of food and water supply due to use of chemicals on crops

The creation of herbicide-resistant weeds

Loss of bio-diversity in crops

The disturbance of ecological balance

The advantages on the other hand are few:

Resistance to pests and diseases

Increase in availability of food

We can see that the damage to health and environment caused by these genetically engineered foods far outweighs their advantages. Genetically engineered products carry more risks than traditional foods.So what is a better alternative? Organic food is a much better and healthier option. A raw vegetarian diet rich in fruits, nuts and vegetables is one of the safest and best ways to keep your immune system strong and prevent diseases. These super foods contain immune-boosting antioxidants – vitamins, minerals and other nutrients that protect and repair cells from damage caused by free radicals.

Some foods are higher in antioxidants than others. The three major antioxidant vitamins are beta-carotene, vitamin C and vitamin E. To get the maximum benefits of antioxidants, eat these superfoods which are power-packed with all the possible vitamins and minerals necessary for the body. Raw Cacao Bean has a very high antioxidant content, many times better than Green Tea, Red Wine and Blueberries. It has the highest Vitamin C content in its raw natural form and is rich in minerals. Raw Maca has fatty acids, 20 different amino acids and unique minerals. Marine Phytoplankton is a rich source of omega 3 fatty acids, amino acids, chlorophyll and minerals.

With a wide array of completely healthy vegetarian superfoods such as these and many more available in the market, why go for genetically modified foods?

Come learn about the greatest selection of Superfoods on The Planet. Please visit our site at http://www.superfoodliving.com and learn about Raw Chocolate Cocao Noni, Tibetan Goji Berries, Maca, Marine Phytoplankton, Sacred Heart Chocolate, Incan Berries and more….

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Green foods have recently become a focus of modern natural health practices across Texas and the United States. Juice bars and natural health food markets in Austin, Dallas, and Houston boast smoothies with spirulina, vegetable juices with chlorella, and power shots of wheatgrass. Naturopaths have been known to prescribe super green foods to aid in the treatment of diseases ranging from asthma, to HIV, to lupus. While the incredibly rich mossy color of these supplements don’t always look appealing, most of us think, “Well, it’s probably good for me anyway.” But just how good may prove surprising. Better yet, you don’t even need a health insurance policy to cover it.

One pound of wheatgrass is the nutritional equivalent of twenty-five pounds of quality vegetables. Blue-green algaes, such as spirulina, have not only high levels of vitamins and minerals, but, pound for pound, more protein than meat or soybeans, and in laboratory tests, have proven instrumental in increasing the survival rate of cancer-infected mice. Alfalfa, a common ingredient in livestock feed, actually contains all known vitamins. Most of the time, only a teaspoon or tablespoon is required to gain nutritional benefit, and, really, we’re just starting to figure out the health benefits of these super foods.

While consuming these power greens may make our health insurance companies and spouses happy, most of us have trouble enough just pronouncing their names. It can be a bit confusing to figure out which green food does what. To make life a little simpler, here is a basic overview of some of the most popular super green foods, which can be easily located in the supplement section of any major natural health food market in Texas:

(1) Alfalfa

Some would argue that alfalfa, though a green food, is not a “super green food.” Many practitioners disagree. This well-known, seemingly ordinary grass, often fed to livestock and horses across Texas, is one of the most mineral-rich foods on the planet. Its roots can grow as deep as 130 feet, and in addition to all known vitamins, contains chlorophyll (considered highly nutritious when processed correctly), calcium, magnesium, phosphorus, and potassium. The minerals are present in a balanced form, which allows for maximum absorption.

Alfalfa is available in liquid, capsule, tablet, powder, and, of course, as the plant itself. It has been used to treat diseases ranging from arthritis to anemia, to bleeding gums, to cancer, and, like all other green foods, is still under study to discover the extent of its healing properties.

(2) Barley Grass

Containing iron, all essential amino acids, chlorophyll, flavonoids, vitamin B12, vitamin C, minerals, and enzymes, barley grass, too, is an often overlooked green food. It is highly nutritious, has been used to help treat stomach and intestinal disorders, and acts as an effective anti-inflammatory.

(3) Chlorella

One of the few edible species of water-grown algae, chlorella is virtually a complete food in and of itself. Its massive quantities of chlorophyll and protein in ratio to its size make it a power-punch for those lacking protein, as well as a storehouse of nutrition, with high levels of all the B vitamins, vitamin C, vitamin E, amino acids, and rare trace minerals.

Chlorella offers more B12 than liver per serving, and speeds the cleansing of the bloodstream. Its high RNA and DNA content are also believed to be agents in the fight against the effects of ultraviolet radiation. A good chlorella source needs to be factory processed, however, as its tough cell wall makes it difficult for the body to access its nutrients.

(4) Chlorophyll

Chlorophyll, while available in many forms as a separate nutrient, is also listed as a powerful component within many green foods. At first this may seem odd. After all, most in Texas and across the United States were taught that chlorophyll is a plant food, bound within a tough cell wall, and of little use to humans. And while it is true that chlorophyll usually needs to be processed in order to be more easily accessible to our bodies, research reports great benefits when properly consumed.

A better understanding of the cell structure itself has shed light on the situation. Hemoglobin is the oxygen-carrying protein found in red blood cells, whose central metallic atom is iron. The main, and quite simple, difference between a molecule of hemoglobin and a molecule of chlorophyll is that chlorophyll’s central metallic atom is, instead, magnesium. The two may, in fact, be so similar as to someday justify treatments for certain types of anemia with chlorophyll; experiments on anemic animals reported a return to normal iron levels after four or five days of chlorophyll treatment.

(5) Kelp

Kelp may be a bit more familiar than other green foods, as it is a seaweed common in Asian cuisine, and is actually often used in toothpastes. It can be eaten raw, dried, granulated, or ground into powder. Granulated or powdered kelp is a tasty flavoring, and can be used as a salt substitute.

Like all green foods, kelp is a rich source of vitamins, minerals, and trace elements. It is especially useful for its high B-vitamin and iodine content, and has, consequently, been used to treat certain thyroid diseases — possibly a major contributing factor to the obesity epidemic seen in Dallas, Houston, and many other Texas regions. Kelp is thought to be additionally beneficial to brain tissues and their surrounding membranes, the sensory nerves, spinal cord tissue, nails, and blood vessels.

Iodine tablets are often given to those in high-risk jobs involving radiation to help protect against its effects in the event of an accident. Kelp, too, is believed to somewhat combat the effects of radiation, probably due to its high iodine content.

(6) Spirulina

One of the first microalgaes to gain public recognition, spirulina is considered by many to be a miracle food. This is one of the most popular green food supplements seen in Texas and across the United States. At 60-70% protein content, it produces twenty times more protein than soybeans on an equal area of land, and is unparalleled by any single grain, herb, or plant for its high nutrient content. Among its top nutrients are gamma-linolenic acid (GLA), linoleic and arachidonic acids, vitamin B12, essential amino acids, nucleic acids RNA and DNA, chlorophyll and phycocyanin — a blue pigment found only in blue-green algae and proven to increase the survival rate of laboratory mice with certain types of cancer.

Research is still underway, but many practitioners claim its power to enhance the immune system, reduce cholesterol, and aid in mineral absorption. With its high protein and nutrient content, spirulina is especially helpful to hypoglycemics and those who are fasting. The super food has been used to assist in the treatment of cancer and HIV, as well as many other serious diseases affecting nutrient absorption and the immune system.

(7) Wheatgrass

Its name makes wheatgrass sound a bit like a genetically-modified new addition to the ever-growing scheme of biological experimentation, but it is, in fact, nothing of the kind. Popularized by Dr. Ann Wigmore, founder of the Hippocrates Health Institute, wheatgrass is a growing international phenomena, with its great variety of vitamins, minerals, and trace elements. Doctors like Wigmore have been promoting wheatgrass for over a decade and, indeed, most would claim a definite boost of energy after a single serving. It has been used as an important part of therapies used to treat wide-ranging diseases, including cancer, immunological disorders, and mental health problems. Overall, it’s just a great supplement for anyone, providing a healthy shot of much-needed vitamins and a kick of natural energy. Who needs coffee?

Green foods of any kind – be they kale, broccoli, or arugula — are highly nutritious, highly beneficial, and do nothing but good things for your body. But this new era of discovering super green foods just may make nutrition on- the- go that much easier for super busy Americans, with little time to cook and prepare the nutritious meals we crave. The best recommendation is to start slowly. Mix a teaspoon of powdered super greens into a large, thick, sweet smoothie. This will help you acclimate to the taste while gaining that power-punch of vitamins. Or, like so many, just shoot it. Ask for a single serving of freshly juiced wheatgrass at your local juice bar, throw it down your gullet, and see what an energy kick you get for the day. After all, your nutrition is in your hands, and it may be just a teaspoon away.

What nutrients you put into your body will certainly affect your health as you age, and eventually your wallet as well. If you’re a young individual who tries to keep informed and maintain a healthy condition and lifestyle, you should take a look at the revolutionary, comprehensive and highly-affordable individual health insurance solutions created by Precedent specifically for you. Visit our website, [http://www.precedent.com], for more information. We offer a unique and innovative suite of individual health insurance solutions, including highly-competitive HSA-qualified plans, and an unparalleled “real time” application and acceptance process.

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The market trends in dietary supplements reflect current scientific research combined with current health conditions and trends. A look at the neutraceutical market today will show that there are specific products for supporting specific health conditions for the heart, lung, diabetes, pregnancy, supplements specifically for women, men and women over 40, for children and for the aging, those actively involved in sports, body building, for dieters, for skin and digestion, and for hair care. General health products for overall health and nutrition are still available categorized by age groups and gender.

Growing Research and Health Trends

As more studies are done on specific supplements, more customers are looking for health supplement manufacturers they can trust to withstand the rigor of scientific review. The medical community has grown more receptive to nutritional supplementation. The market is continually expanding. As a result, there is an increase in specialty formulations. Supplement manufacturers with high QC processes providing new and efficient solutions for growing manufacturing needs are in high demand.The demand for health supplements that provide preventive health and an alternative to pharmaceutical drugs with its related side effects will continue to grow.

Consider these facts:

• As an aging population continues to rise, there is a strong demand for products that help maintain aging health. These include antioxidant formulas, anti-inflammatories, products that support eye health and brain health, and cardiovascular support products
• There is a continued interest and growth in menopausal support products in reaction to the negative research surrounding hormone replacement therapy.
• The demand for exercise programs, diets and supplements to aid in weight management will continue.
• The glucosamine / chondroitin market is still very active and represents a significant portion of this industry. More people are interested in essential fatty acid (EFA) formulations.
• There is more research being performed on botanicals and the herbal segment of our industry is a hot, growing segment.
• Green foods are another very hot segment.
• The high-protein, low-carb trend is certainly influencing supplements in traditional and powdered forms. These can be found in meal replacement drinks and in mixes targeting the fitness industry.
• Men’s health is finally receiving increased attention. Multiple vitamin and mineral supplement designed to provide specific nutrient support for men is on the rise.
• Sales of vegetable capsules are on the rise. There are consumers who are very vegetarian oriented who like to stay away from animal-based products and prefer a vegetable-type capsule.
• There is even a demand for kosher nutritional supplements.

Some of these products are supported by truly excellent research that have demonstrable benefit and which are not only effective, but also safe and reasonably cheap too.

Easier Consumer Choice

With commercialization of products bombarding the public, the challenge of choice can be quite daunting. Supplement manufacturers can make the choice easier. For instance, in 1994 Bayer’s introduced a line of 8 major specialized health supplements. Jim Kindel, category director of nutritionals at Bayer said, “Consumers will no longer have to sort through a mind-boggling array of herbs and vitamins to try to figure out which ingredients to use to maintain their good health. We’re making it a lot more convenient for consumers. We’ve done the homework – and even the legwork – so they don’t have to.” Using a specific focus for maintaining specific health concerns made Bayer’s One-A-Day different than other vitamin brands that focused on overall total nutrition with a multivitamin.

Consumer Demand

Designer Nutrition is in. Years of research and understanding what consumers need, can help supplement manufacturers to produce supplements that are more specific to the needs of today’s health conscious public. Don Kendall, co-founder and CEO of GreenTree Nutrition said, “We are seeing an overwhelming demand from customers for a wellness solution that is personalized to meet their needs,”In 2000, Acumin’s began SmartSelect, an online system that evaluates the customer’s specific needs to formulate a set of vitamins, minerals, antioxidants and herbs designed specifically for that person. Customers’ needs are assessed, and they are given one of over 37 million formulation combinations personalized to meet their exact criteria. By providing more personal nutrition, more specific to their personal health needs, people who used to take a dozen pills a day can take just three or four. Along with the demand for more specialized nutritional supplements, manufacturers are seeing the need to empower consumers with comprehensive and personalized information they can trust to make informed choices about their health and nutrition. Their websites combine objective health information with the cost advantages and convenience of online shopping.

Good Business Strategy

Besides providing the consumer with a more informed and personalized nutritional supplement choice, from a business perspective, having a specific demographic or a specific health product for a specific health condition is imperative to sell a product. A company must know who will be buying the product so that it can market specifically to those consumers. Advertising and marketing becomes more specialized and targeted and more importantly, advertising is more likely to succeed when geared to a specific target consumer audience.

The Future

No two people are alike in their supplementation needs. A one-size-fits-all dietary solution cannot be universally applied. Biological individuality calls us to look for an integrated supplementation approach, one which addresses metabolism, lymphatic function, blood circulation, skin health, detoxification capacity, digestive function, immune function not excluding genetics and heredity, exposure to environmental toxins, and even culture. Other causes of nutritional deficiencies are traced to psychological and physical stressors, activity levels, age, weight, gender, lifestyle, habits and sensitivities.

Therefore, a personalized approach is necessary, which will result in prescribing a combination of dietary supplements for individual needs.During the past several years, the focus of nutritional sciences has shifted from deficiency disease prevention to optimizing health and chronic disease prevention. This research, along with the expectations of the increasingly health-conscious consumer, is leading to more highly tailored food choices and nutritional recommendations to meet individuals’ specific needs. The challenge for neutraceuticals in the near future will be to provide tailored choices for specific health conditions.

Nutricap Labs is a full service vitamin supplement manufacturing service. We primarily manufacture nutritional tablets, capsules, powders, liquids and creams, but we also offer label and packaging design services and order fulfillment services to our customers.

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Gelatin – what is it?

Gelatin is pretty much translucent, tasteless and odorless and is commonly used in foods, cosmetics and pharmaceuticals. The culinary gelatin is used mostly as a thickening or emulsifying agent and can be purchased in powder or sheet form. It can also be found in a host of prepared foods, from desserts, ice cream, jellies and yoghurt to cream cheese, marshmallows, gummy bears, aspic and margarine.

Gelatin is a high-grade protein derived from animal collagen by a process known as hydrolysis. Typically it is made from bovine or pork products, specifically skin or bones. Less common, but important for a kosher or halal diet, is gelatin made from fish.

For a vegetarian diet try agar-agar, pectin, carrageen or gum arabic as alternative gelling agents.

Nutritional Value & Health Benefits

Gelatin contains 18 amino acids, of which 9 are essential for humans. It is an especially good source of the essential amino acid Lysine. And though it would be incomplete as a single protein source, gelatin makes a nutritious addition to your everyday diet. It contains no fat, cholesterol or carbohydrates, is free of any additives and easy to digest.

An increasing number of studies suggest that gelatin not only promotes healthy hair and nails, but it may also improve bone and cartilage health. In particular 2 of the amino acids found in gelatin (Glycine and Proline) are needed to produce collagen, the primary component of connective tissues such as cartilage. Thanks to the Lysine, Gelatin also appears to be beneficial to athletes for muscle growth and metabolism.

Quality Concerns – Go Organic!

So, you are a conscious consumer, determined to avoid eggs from chicken factories and meats that are loaded with growth hormones and antibiotics; But what about the quality of the gelatin products on the market?

In fact the quality varies greatly and is influenced by the filtration and purification processes during production. But more importantly the quality is determined by the initial ingredients used for the gelatin production. To end up with a high quality product you have to start out with high quality ingredients, in this case healthy animals, raised in a pure environment. If you are trying to avoid meat from inhumane mass production factories, it only makes sense to set the same standards for all other animal products and by-products.

For a product such as gelatin to receive the organic certification, organic standards have to be followed from the start by the farm that raises the animals to the end of the production lines of the producer and packer.

Since the supply of organic meats has been growing steadily, one could easily assume that organic gelatin would also be readily available – which has been true for some parts of Europe, but not for Canada and the US. Amazingly, it was not commercially available in North America until recently.

It is very good news that this has changed: Certified Organic Gelatin is now commercially available under the brand name GoBIO!. You can purchase it online, at http://www.gobiofood.ca, but it is also starting to pop up in local health food stores and coops around Canada and hopefully soon in the US as well.

There have been some concerns about gelatin derived from cow collagen, due to BSE, also known as ‘mad cow disease’. Though studies have demonstrated that the gelatin production process destroys most of the BSE that may be present in the raw material, some concerns remain. This issue can easily be avoided by using exclusively pork based gelatin, such as the GoBIO! brand.

Consumers, we now have a choice! We can feel good about jellin’ away, reaping the health benefits while enjoying the characteristic jiggly consistency that only it has to offer.

To learn more about pork based Organic Gelatin go to http://www.gobiofood.com

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The battle for constipation is undoubtedly furious since it is said to be one of the major causes of having colon cancer. Nowadays, many individuals are shifting from the meaty lifestyle to a healthier dish which entails eating organic food and high fiber diet and this includes yogurt. They say that one of the major causes of constipation is unbalanced and unhealthy diet which includes over consumption of meat, fatty foods, soda, chocolates and other foods that can give you a problem in terms of the entire digesting process.

Undoubtedly, all of us have already heard yogurt but it is only this early 2004 that businessmen made it so popular and made the frozen yogurt or better known as froyo to many. Although the only difference of Froyo from the regular yogurt is that it is frozen and looked like an ice cream however the benefits are still the same. Frozen yogurt has been a mysterious food to different scores of individual because it does not taste that good at all but not known to all, it has been giving great effects to people with constipation.

Basically, the main ingredient of yogurt is milk specifically fermenting milk with bacteria or also known as lactobacillus. However, there is good news. Although its base ingredient is milk, it can usually be enjoyed by people who are lactose intolerant. Moreover, these kinds of bacteria are considered to be the good one because it aids digestion problem and one of which is constipation. Yogurts may also have the content of stabilizers. They are being used to perk up the body and texture by escalating steadfastness. The often used stabilizers in yogurt are carageenan, gums, gelatin, starch and pectins. Additionally, there are yogurts that offer full fat, low-fat or nonfat yogurt at all to aid the needs of diet conscious consumers. In some yogurt products, other dairy ingredients are added to adjust its major composition such as cream to regulate its fat contents as well as nonfat dry milk to fiddle with its solid content. However, today, manufacturers add sweeteners, flavors and other fruit selections to the original taste of yogurt in order to provide assortment of taste to their different consumers worldwide. Some of the fruit selections that are popular would be strawberry, raspberry, mango, cherry, apricot and many others.

There are actually so much goodness found in eating yogurt. The fact that many people enjoy eating yogurt is a good indication that it gives so many benefits. A lot of them are also claiming that it really improves other gastrointestinal conditions that may include gas, bloating, diarrhea and the infection that causes gastric ulcers.

In some advertisements, they say that “Yogo every day keeps you healthy every day” which is actually true. The good bacteria known as the lactobacillus keeps the body in good shape. In addition, it does not only keep your body healthy but it can also benefit it for having a good shape. Today, choosing the right foods to eat are quite difficult because we are being presented by so many delectable dishes but as they say, it is just a matter of balance. So, if you are suffering from constipation, try eating yogurt every day, it does not only give you a good disposition in terms of your digestive problem but it can also make you healthy and increase your immunity. The health benefits of yogurt are proven and you should to try it if you still haven’t.

For more information on Constipation Treatment go to: http://www.constipationcenter.com – wood porch swings

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This article is not intended to be the solution to each persons dietary needs. Consult your physician if you wish to change your nutrition intake and begin exercise. Some information contained in this article has been gathered through workshops of the American Diabetes Association.

Diets, Fads and Healthy Eating

The word diet has taken on a meaning other than what humans eat to fulfill nutritional requirements. The word diet has come to mean deprivation, and in some cases, it has come to connotate obesity, fads and weight loss via instant gratification.

Appallingly, for all of the Americans who say they are on diets, instances of type II diabetes, heart attack and stroke, obesity and general poor health are increasing each year.

It is estimated that most Americans consume an astonishing two to three pounds of sugar each week, which is not surprising considering that highly refined sugars are being processed into so many foods. Sources of these sugars are bread, breakfast cereal, mayonnaise, peanut butter, ketchup, spaghetti sauce and a plethora of microwave meals.

In the last 20 years, we have increased sugar consumption in the USA from 26 pounds to 135 pounds of sugar per year! Prior to the 20th century, the average consumption was only 5 pounds per person per year.

(source: http://www.healingdaily.com/detoxification-diet/sugar.htm )

“Sugar consumption is off the charts,” said Michael F. Jacobson, executive director of the Center for Science in the Public Interest. “Added sugars – found largely in junk foods such as soft drinks, cakes, and cookies – squeeze healthier foods out of the diet. That sugar now accounts for 16 percent of the calories consumed by the average American and 20 percent of teenagers’ calories.”

A government study found that in 1977-78 added sugars provided only 11 percent

of the average person’s calories.

(source: http://www.cspinet.org/new/sugar.htm )

Sugar is not the sole reason for the rise in type II diabetes across the globe. The rise in type II diabetes can be attributed to over eating, or eating larger portions of food at any one meal than are needed to produce energy. The consumption of carbohydrates in general, which include raw and refined sugar, is increasingly going up as more and more people rely on fast foods, prepared and packaged foods and sweets for their sustenance.

Type 2 diabetes can be controlled by some individuals without the use of insulin and other drugs. Making healthy food choices, reducing portion sizes and improving lifestyle are the first steps in controlling type II diabetes. The other factor for health as well as control of diabetes and weight loss is daily exercise. With exercise, good food choices and by losing only 8% of total body weight, many people with diabetes can avoid taking insulin and the family of drugs* available to control diabetes.

Reading Food Labels

The US Food and Drug Administration (FDA) instituted a policy of requiring food manufacturers to list the percentages of fats, carbohydrates, fiber, sodium, vitamins, minerals and other substances at least 15 years ago. While most of us can look at a label and chose a product based on its’ claims of “Lower Fat” or “Sugar Free”, few of us really understand how to read the labeling on food products, and how those facts relate to what our bodies need daily.

Food labels list their contents in grams. Most Americans can not, or do not know how, to convert those grams into serving information, and food manufacturers probably wouldn’t want you to know how.

While this article does not claim expertise on this, or any subject, it does draw from information provided by the American Diabetes Association (ADA) and various other sources. The ADA provides training, often free, to individuals who are diagnosed with diabetes. In the ADA workshops, registered nutritionists and nurses work with diabetics to help them control their diabetes, as well as lose weight and find the proper exercise limits for themselves.

Carbohydrates and Fiber

To lose weight, a woman is allowed 2 to 3 carbohydrate choices per meal. A man who wishes to lose weight is allowed 3 to 4 carb choices per meal. To maintain body weight, a woman can consume 3 to 4 carb choices per meal, while a man can easily consume 4 to 5 carb choices.

But, what is a “carb choice”? The following short table will illustrate how to read the labels on foods and convert the grams listed to carbohydrate choices.

1. Read a label to determine the serving size of a portion.

2. Find the total carbohydrate grams, which are usually listed for each serving.

3. Using the below guidelines, turn the ‘grams’ into ‘choices’.

Carbohydrate Grams Carbohydrate Choices

0 – 5 0

6 – 10 1/2

11 – 20 1

21 – 25 1 1/2

26 – 35 2

36 – 40 2 1/2

41- 50 3

51 – 55 3 1/2

56 – 65 4

66 – 70 4 1/2

71 – 80 5

An example of how to determine carb choice per serving:

Serving size is 1/2 cup

Total carbohydrate is 16 grams per serving

Equals 1 carb choice.

(“Carb Choice” table source: ADA )

While carbohydrate and fat consumption is a large part of controlling weight, fiber can be another factor that a person can use to reduce the impact of carbs. Fiber grams can be directly subtracted from carbohydrate grams if the fiber is more than 5 grams. If a serving of toasted muffin is 36 grams of carbs, but the fiber content is 17 grams, the total carb grams can be reduced to 19, or 1 carb choice.

What is a Carbohydrate?

Carbohydrates are any of various chemical compounds of carbon, hydrogen, and oxygen, such as sugars, starches, and cellulose. They are also the most efficient means of delivering energy to the human body. Carbohydrates are stored in the muscle and liver as glycogen and in the blood as glucose. Carbohydrates are found predominantly in breads, cereals, fruits, and vegetables.

The human body needs carbohydrates to produce the energy that keeps us healthy, and keeps all of our organs functioning at maximum and peak levels. As with all other food and energy giving substances, there are good carbs and less than good carbs. Carbohydrates that are found in vegetables and fruits also contain large amounts of fiber and are processed by the body at a more efficient rate.

The simplest carbohydrates are sugars, also classified by source as follows:

Table sugar: Sucrose

Milk sugar: Lactose

Fruit sugar: Fructose

Complex carbohydrates include the starches found in grain and cereals, and are classified as polysaccharides.

For diabetics, if the body does not have enough insulin or cannot use the insulin it produces, the body will not be able to use carbohydrates for energy the way it should. The result is blood sugar that is too high, or too low.

Fats

When asked what makes a certain food taste good, most people will say that it is the salt (sodium) they like in a food, or the sweetness (carbohydrates), or the richness (fat content). Foods that lack sweetness, saltiness or fat content generally are not appealing to most people. It is too much of those things that make us fat or make us ill.

There are many sources for fat in foods, and there is “good” fat and “bad” fat. Many people who have had their cholesterol checked have been told that they need more “good” cholesterol and less “bad” cholesterol. What exactly does this mean?

Unsaturated fats are better choices than are saturated and trans-fats. It is a misconception that all saturated and trans-fats are manufactured or found in processed foods. Saturated and trans-fats are found in processed foods, but they also occur naturally in meats, dairy foods, and some nuts (coconut and palm oils). While unsaturated fats are mostly unprocessed, it is also a misconception that unsaturated fats are found only in healthy foods. Liquid and soft margarine are processed polyunsaturated fats. Following is a list of sources of fat.

Unsaturated Fats Saturated and Trans Fats

Vegetable Oils: Animal Fats in:

Monosaturated beef

olive oil pork

canola oil poultry

peanut oil Dairy Fats in:

Polyunsaturated milk

corn oil cheese

soybean oil butter

sunflower oil sour cream

coconut or palm oil Trans Fats:

cocoa butter margarine, shortening and processed foods

Nuts

Avocados

olives

Liquid Margarine

Soft margarine in tubs

Oil-based salad dressings

When chossing foods to improve your fat conscious diet, some basic rules are good to follow. Choose lean meats like grilled chicken and fish or roasted turkey. For beef or pork, try filet mignon, sirloin, loin chops or baked ham. Keep meat portions to the size of the palm of your hand, a deck of cards or a computer mouse. That will equal about 3 ounces. Choose meats that are baked, broiled, grilled or steamed without added sauces. Remove skin from poultry and trim visible fat from other meats. Omit added cheeses.

Consider serving or ordering condiments on the side. Salad dressings, mayonnaise, butter, margarine and sour cream can all be brought to table separately, allowing you to add them at your discretion. Keep portion sizes small: salad dressing in an amount the size of the tip of your thumb is about 1 teaspoon. While a serving which is the size of a golf ball is equal to 2 tablespoons. When eating out, it is important to remember that vegetables in restaurants almost always have added fat. For weight loss, it is recommended that people not only be cautious with carbohydrates, but also follow basic guidelines for consumption of vegetables, meat and meat alternatives, and fats daily.

For women to lose weight For men to lose weight

Vegetables At least 3 At least 3

Meat/Alternatives 4 – 6 ounces 6 – 8 ounces

Fat 3 – 4 “choices” 4 – 5 “choices”

Fat caloric intake can be figured in the same manner as carb intake. The following chart shows the conversion for fat grams to fat choices, or servings.

Total Fat (in grams) # of Fat Servings (choices)

0 – 3 no fat servings

4 – 6 1 fat serving

7 – 8 1 1/2 fat servings

9 – 11 2 fat servings

12 – 13 2 1/2 fat servings

14 – 16 3 fat servings

17 – 18 3 1/2 fat servings

19 – 21 4 fat servings

22 – 23 4 1/2 fat servings

24 – 26 5 fat servings

27 – 28 5 1/2 fat servings

29 – 31 6 fat servings

Exercise

Daily exercise is essential to maintaining a healthy body and mind. People who exercise daily generally sleep better, feel better, have more stamina and increased

thought processes. Public school systems know this and for a time, meals which were healthy or provided essential elements for strong bodies and minds, were offered in schools for breakfast and lunch. Since the reduction of social services available to lower income neighborhood school districts, eating habits among school children (and staff) have worsened each year.

In the early 1960s President John Kennedy instituted a health regimen for public schools. Physical fitness in students was not only stressed, but also paid for and administrated by social service administrators within the US government. However, today these programs are met with lack of funding for the general student population, while athletic programs favoring those students with skill in one sport or another have been receiving funding.

Daily exercise regimens, especially for adults who are pressed for time can be boring or just plain difficult to accomplish. Each of us have physical activities that we find enjoyable. Some of us like to walk, others like to swim, while still others enjoy team sports such as basketball. All of these activities are good cardiovascular exercise and should be incorporated into a healthy lifestyle. A simplified explanation for good, daily exercise is that if you can not hold conversation while engaged in exercise, you are working at it ‘too hard’. However, if you can sing while exercising, you are not working hard enough.

Dining Out

We all like to dine out. Many of us find that with jobs, family and other activities, dining out is the only way we can find the time to eat. But what we eat and the places we chose to dine can make or break our health and satisfaction with what we eat.

The trend in dining out has been to offer more food for less money. However, anyone who shops knows that the less costly food is, the more often it contains ingredients which are less healthy. When eating out it is helpful to keep in mind your personal meal plans. As many restaurants offer menus online, it is a good idea to check to see if a particular restaurant offers meals that you consider healthful. When ordering from menus, keep your ‘choice’ numbers in mind; order leaner meats or alternatives, keep portions in correct ratio. A lovely trick many diabetics use is to ask for a ‘to go” container at the same time their meal is delivered to the table.

It is then possible to put aside that portion of the meal which is ‘too much’ or not in their “choices”.

Still, it is sometimes necessary to simply avoid establishments which do not offer good food sources. If you can not practice self control when confronted with french fries, then avoid places which serve them as a mainstay of the meal.

Self control is often the hardest thing to put into practice. Recently, a funny theory was made into a book addressing “How French Women Stay Thin”. The idea behind this ‘diet’ is that one can eat anything, as long as one takes no more than 3 bites of everything. 3 bites of salad, 3 bites of vegetable, 3 bites of meat (or substitute), 3 bites of dessert. In theory this sounds like a great idea, and perhaps it is. However, what happens to the rest of the meal or serving after the 3 bites have been taken?

Eating Well and Not “Dieting”

Many fad diets have and do claim that a person can lose large amounts of weight by eliminating carbohydrates from the diet. In the short term, this generally is true. However, the long term results of eating a zero carb diet are detrimental to the overall and future health of a person. Quick weight loss may be gratifying, but it is not healthy and it is almost always followed by increased weight gain.

By making wise and informed food choices, a person can lose 2 to 3 pounds per month, without a risk to his or her internal organs, organ function and with a better chance of maintaining the weight loss.

Much is said about each of our ‘carbon footprint’ on this planet. Many of us attempt to live in a manner which decreases our dependancy on fossil fuels for delivering to us our daily needs. Increasingly, it is obvious that by controlling the amounts we eat, the foods we eat, and considering the source of our foods, we can also decrease our ‘carbon footprint’.

A “diet” need not be a period of deprivation at the end of which we might fit into a coveted dress or pair of pants. A diet should be how we eat to live, not live to eat.

And a good diet can bring us pleasure as we enjoy the fruits of this planet all the while nourishing our bodies and spirits.

* “The family of drugs”; including, but not limited to Sulfonylureas, Secretagogues, and Biguanides.

“Do we Eat to Live, or Live to Eat?”, © Copyright by L. Jody Kuchar, 2006.

Copyright is property of the above author. Reproduction in whole or part is strictly prohibited.

Jody Kuchar is an artist, writer of poetry, fiction and essay, is founder and managing editor of [http://www.ScribeSpirit.org], another contribution to the glut of eZines. Jody has been writing since the Jurassic period, and is now owned by a demanding and loquacious parrot (whose favorite word is “Wanker”). Jody currently lives in the armpit of north America, Indiana. She is slowly moving south in search of warmth, sunshine and fried catfish.

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For most vegans I know, their motivations lie primarily in the animal-activism arena. They are animal lovers themselves, most have a pet or four, and all have seen the undercover videos released by PETA and other Animal Rights groups.

I whole-heartedly support the work and efforts of these groups, as well as my fellow vegan’s right to use the atrocities of the beef, poultry, pork, and dairy industries as deciding factors in their dietary choices. But for me, the journey began differently.

As the daughter of a scientist, specifically a biologist and zoologist, I too have a great love for animals of all kinds. I was raised with a variety of pets and even spent my first year of college in pursuit of a biology degree, with intentions of becoming a large-animal veterinarian. But with that love, came a healthy dose of objectivity and a calloused attitude toward the factory farm industries as we know them.

Eventually I came to readjust this attitude, and am now highly conscious of the devastating effect of the industry, but originally, it wasn’t about that for me.

I make most of my decisions regarding diet and nutrition based upon scientific evidence and research. The decision to follow a plant-based whole foods diet was easy after I read The China Study by T. Colin Campbell.

Campbell’s book was the culmination of twenty years of dedicated careful research and surveyed 6500 people over rural China and Taiwan, as well as extensive lab-based research on rats-yes-animal testing is sometimes necessary my PETA friends.

This Study conclusively demonstrated a direct link between nutrition and heart disease, diabetes, and cancer, all diseases that are primarily localized in Western or Westernized countries. With chapter names such as “Turning off cancer,” “Diseases of affluence,” “Science – the dark side,” “The “science” of industry,” and “Big medicine: whose health are they protecting?” one can tell at a glance that this book is making some major claims.

The book is clearly written in language that is easily understood by any intelligent person. For me, it was a gripping read and forever changed the way I think about food, nutrition, and especially disease. I cannot imagine anyone reading this book and choosing to continue to consume animal products as a part of their regular diet. The evidence was irrefutable.

The book even addresses the reasons that this type of information is still so little known. Big business politics and very powerful industry lobby groups have a heavy hand in what kind and how much information is distributed in mass forms to the public. Imagine the damage to the dairy industry if it were widely understood that consuming dairy products has been conclusively linked to cancer? Of course the dairy farmers will be working hard to mass-publish all the apparent benefits of consuming their products, otherwise a large number of dairy professionals will be out of work, and out big money.

Campbell’s book gave me the exact fuel and information I needed to make an informed decision, as well as adequate ammunition for the inevitable fire I would take from friends and family.

If you are serious about health, serious about disease prevention, and serious about learning and understanding the truth about nutrition, this book is a must read. But I caution you: it will change your life. There is no “unknowing” of information once learned.

For more information about veganism, please visit my blog at http://www.vegangwen.blogspot.com We are basically just a local farmers market blog, but we have lots of great info on veganism and some interesting links! Stop by and learn about what it means to be a vegan!

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