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November 2nd, 2008

Detoxification Diet: How to Purchase Vibe Detox Machine

Posted in Mean And Lean: Fitness Infos, Nutrition Parlor, World Of Health

When free radicals come in contact with the body oxidation can occur. And lastly before you go to bed drink a cup of herbal tea. In detoxing your body and cleaning that unwanted garbage in your cells you should pay attention to elimination of the toxin in the organs. Other herbs used for detoxification include liver-supporting dandelion milk thistle and burdon. Learn more at about How To Purchase Vibe Detox Machine! One solution is to increase the fat content of the diet.

Can A Colon Cleanse Be Dangerous:
To do a proper cleanse we must start with the Colon cleanse first then cleanse the Liver and finally detoxify the blood. At the end of the process we can start a weight loss program and start eliminating those toxins stored in our fat layers. ” “Your ability to concentrate will also be dramatically reduced and your work performance is likely to suffer” she says. Make a lifestyle change that will allow your liver to function more efficiently. Do view more on How To Purchase Vibe Detox Machine. For example a person with a skin condition will benefit from a detox regiment that focuses on the liver intestines and skin. Even at that cost and fuss this therapy is far safer and more affordable than most emergency heart operations.

Detox Program Body Detoxification:
Your body will need to be properly primed and readied for the detox program so it can respond well. You simply can’t demand your body to cleanse itself immediately. Although the toxicity of a chemical may vary it is the job of the liver to reduce toxins into compounds that the body can safely handle and eliminate through the kidneys (as urine) skin (as sweat) lungs (as expelled air) and bowels (as faeces) as well as How To Purchase Vibe Detox Machine. They say that it can rob the body of vital nutrients and that any weight lost consists of fluid and muscle tissue rather than fat. Nature is letting go of things that will not hold out through the winter.

June 16th, 2008

Vegetables: Key to Fitness and Weight Control

Posted in Nutrition Parlor

I was a young child during World War II. To make up for food shortages the government asked citizens to plant Victory Gardens. Like other families on our block, we had a garden in a vacant field. Weeding our Victory Garden was more than a war time activity, it was a social activity.

Families caught up on news as they planted and harvested their crops. Picking vegetables - fat orange carrots, turgid Swiss chard, and giant potatoes - seemed miraculous to me. One day some older kids built a fire on a bare plot and we roasted potatoes. We ate the blackened potatoes without any butter or salt, and I can still remember how good they tasted.

Vegetables fed the nation during World War II. We were a fit nation then because people walked to conserve gas, ate little protein (steak was a rarity), and were restricted by food stamps. No obese people lived on my block. In fact, I didn’t know any obese people. How things have changed.

America is no longer a fit nation, it is a fat nation, and the obesity statistics are alarming. According to the President’s Council on Fitness and Sports 37% of Americans aren’t physically active. More than 108 million Americans are either obese or overweight. Teens and younger kids are developing type 2 diabetes, formerly an adult disease.

What can Americans do? We can eat more vegetables. The United States Department of Agriculture (USDA) has posted an article on www.MyPyramid.com titled “Why is it Important to Eat Vegetables?” The reasons include reducing the risks of type 2 diabetes, stroke, mouth, stomach, and colon-rectum cancer, and heart disease. In other words, eating vegetables is a way to protect your health.

Mayo Clinic has posted an article about the energy density of vegetables on its website. The article, “Energy Density and Weight Loss: Feel Full on Fewer Calories,” tells how energy density works. Many vegetables have low energy density, Mayo says, and you can eat large servings of them, feel full quickly, and because you feel full, consume fewer calories.

Green vegetables are a good example. One serving of green beans, asparagus, or broccoli contains about 25 calories, according to Mayo Clinic. This number refers to plain vegetables, not vegetables drenched in butter or smothered in cheese sauce. Lightly dressed salads also have low energy density.

The Centers for Disease Control (CDC) says most of the space on your dinner plate should be filled with vegetables, fruits, and whole grains. Eating lots of vegetables can help you reach and maintain a healthy weight, according to the CDC. To learn more log onto the CDC Homepage and print out “How to Use Fruits and Vegetables to Help Manage Your Weight.”

Vegetables and daily walking have helped me to keep a healthy weight. I love vegetables, probably because of my childhood Victory Garden experience. But many Americans grimace when they think about fixing vegetables or eating them. Why? It takes time to wash and slice vegetables and Americans are short of time.

Many of us don’t know how to cook vegetables. A serving of limp, gray-green beans is hardly appealing. Carrots cooked until they are mush are a turn-off. How can we get Americans to eat more vegetables? We can explain cooking techniques.

Steamed vegetables, for example, retain their color and crispness. The same is true of stir fried vegetables. I stir fry vegetables in a cast iron skillet. The skillet is so well seasoned that I need only a tablespoon (or less) of olive oil.

Americans also need to learn how to season vegetables. Though I rarely cook with salt, sometimes I sprinkle light salt on vegetables. Most of the time I season vegetables with lemon pepper or fresh lemon juice. I also season them with fresh thyme, rosemary, basil, and garlic.

Involving kids in meal preparation is another way to get Americans to eat vegetables. Older kids can cut the tips off of string beans, peel and slice carrots, or slice mushrooms. Younger kids can get pans out of the cupboard, measure ingredients, and set the table.

Trying new vegetables, such as jicima, may also help Americans to eat more of them. Fresh vegetables add sparkle to any meal. We don’t have Victory Gardens any more, but we can eat vegetables to prevent disease and maintain a healthy weight. Put vegetables at the top of your grocery list today!

Copyright 2006 by Harriet Hodgson

http://www.harriethodgson.com

Harriet Hodgson has been a nonfiction writer for 27 years and is a member of the Association of Health Care Journalists. Before she became a health writer she was a food writer for the former “Rochester Magazine” in her home town of Rochester, MN.
Her 24th book, “Smiling Through Your Tears: Anticipating Grief,” written with Lois Krahn, MD, is available from http://www.amazon.com. A five-star review of the book is posted on Amazon. You will also find another review on the American Hospice Foundation website under the “School Corner” heading.

April 29th, 2008

Many ‘Healthy’ and Vegetarian Foods Contain MSG in the form of Yeast Extract

Posted in Nutrition Parlor

There’s a great deal of deception in the labeling of food products found at your local grocery store and even at many health food stores. A disturbing trend I’ve noticed is that many vegetarian products and grocery items billed as “healthy” or “natural” are using chemical additive taste enhancers found in an ingredient listed right on the label.

The taste enhancer is MSG monosodium glutamate a chemical that has been associated with reproductive disorders, migraine headaches, permanent damage to the endocrine system leading to obesity, and other serious disorders. MSG is a chemical compound that simply does not belong in the body in the concentrations provided by these foods. It is used by food manufacturers as a taste enhancer something to cover up the bland tastes of these foods and make them more appealing to consumers. But food manufacturers don’t want to list MSG on the labels, especially when they know that consumers will avoid purchasing products that list MSG.

So what do they do instead? They hide the ingredient in another ingredient called “yeast extract,” then they put yeast extract in the product and list “yeast extract” right on the label. So this is the scam: all sorts of natural health products and vegetarian products are using chemical taste enhancers in the form of yeast extract, but are failing to disclose to consumers that they actually contain MSG. And if you look around at the natural health products in health food stores and grocery stores, you’ll find that yeast extract is a rather prominent ingredient. It’s used in soups, in vegetarian mixes, in some tofu mixes, and even so-called natural frozen foods.

I can personally verify that yeast extract has the same effect as MSG, because I am an individual who is extremely sensitive to MSG. Upon consuming even a small amount of MSG, I experience a severe headache that lasts for 6 to 8 hours. Consuming yeast extract causes precisely the same effect as consuming MSG.

In fact, food manufacturers don’t deny that yeast extract contains MSG it’s something that’s well-known in the food manufacturing industry. What’s going on here is a blatant deception, an attempt to mislead consumers by essentially renaming dangerous ingredients with harmless sounding names such as “yeast extract.” I believe this practice to be irresponsible and unethical, and I strongly urge you to not only avoid purchasing products made with yeast extract, but avoid products from companies that use yeast extract in any of their products. It is simply a dishonest practice, and we should not reward companies that engage in such practices by purchasing any products they manufacture.

Unfortunately, many of these food manufacturers are creating products for the so-called health foods industry. In a way that is sadly all too real, traditional grocery products and processed foods will list MSG right on the label. At the same time, so-called healthy products will use yeast extract, so they can avoid mentioning MSG on the label. Yet, both products contain MSG, and both products carry the risk of toxic side effects associated with MSG.

So, are you any safer by purchasing health foods rather than traditional grocery store foods? The answer is that you should avoid purchasing processed foods at all, regardless of what health claims are made on the label. Processed foods are unhealthy foods, period. If you want optimum nutrition, and foods for which the human body was designed, you need to purchase and consume raw ingredients, such as vegetables, fruit, nuts, whole grains, and healthy oils. It’s also a good idea, as you’ve often heard me recommend on NewsTarget.com, to supplement your diet with whole food supplements, organic vitamins, and superfoods, such as chlorella, spirulina, broccoli sprouts and sea vegetables. This is the way to achieve optimum nutrition, not by purchasing processed foods that are disguised as healthy foods, even though they contain ingredients known to induce toxic side-effects in the human body.

But don’t take my word for it check it out yourself. Next time you go to a health food store, look at the product boxes and cans on the shelves, and see just how many you can find that contain yeast extract. It’s especially easy to find with vegetarian foods, which just goes to show you that just because a product says “vegetarian” on the label doesn’t mean it’s good for you (or that the company making it gives a hoot about your health).

Copyright 2006 Truth Publishing

Mike Adams, “The Health Ranger,” is chief contributor and editor of the NewsTarget Network, a leading independent news source for natural health, nutrition, medicine and other wellness topics. NewsTarget and Webseed.com are dependable information resources for consumers seeking independent information on natural health and nutrition. More than 12,000 searchable articles are available at http://www.newstarget.com.

April 5th, 2008

The Importance of Protein as a Sports Nutrition Supplement - Part One

Posted in Nutrition Parlor

PROTEIN - THE POWERHOUSE

The importance of protein - and the question of whether extra protein is necessary for sports performance is one of the most hotly debated topics among sports scientists, coaches and athletes and has been contended ever since the time of the Ancient Greeks. Protein has long been associated with power and strength, and as the major constituent of muscle, it would seem logical that an increased protein intake would increase muscle size and strength.

Traditionally, scientists have held the view that athletes do not need to consume more than the RDA for protein and that consuming anything greater than this amount would produce no further benefit. However, research since the 1980s has cast doubt on this view. There is considerable evidence that the protein needs of active individuals are consistently higher than those of the general population.

This chapter will help to give you a fuller understanding of the role of protein during exercise, and enable you to work out how much you need. It will show how individual requirements depend on the sport concerned and the training program, and also how they are related to the carbohydrate intake. An example of a daily menu is given to show how to meet your own protein requirements, and to provide a basis for developing your own menu. As more athletes are giving up meat and choosing a vegetarian diet, this chapter explains how you can obtain sufficient protein and other nutrients for peak performance on a meat-free diet.

WHY DO I NEED PROTEIN?

Protein makes up part of the structure of every cell and tissue in your body, including your muscle tissue, internal organs, tendons, skin, hair and nails. On average, it comprises about 20% of your total body weight. Protein is needed for the growth and formation of new tissue, for tissue repair and for regulating many metabolic pathways, and can also be used as fuel for energy production. It is also needed to make almost all of the body enzymes as well as various hormones (such as adrenaline and insulin) and neurotransmitters. Protein has a role in maintaining optimal fluid balance in tissues, transporting nutrients in and out of cells, carrying oxygen and regulating blood clotting.

What are amino acids?

The 20 amino acids are the building blocks of proteins. They can be combined in various ways to form hundreds of different proteins in the body. When you eat protein, it is broken down in your digestive tract into smaller molecular units - single amino acids and dipeptides (two amino acids linked together).

Twelve of the amino acids can be made in the body from other amino acids, carbohydrate and nitrogen. These are called dispensable, or non-essential, amino acids (DAAs). The other eight are termed indispensable, or essential, amino acids (IAAs) meaning they must be supplied in the diet. All 20 amino acids are listed in table 3.1. Branched-chain amino acids (BCAAs) include the three IAAs with a branched molecular configuration: valine, leucine and isoleucine. They make up one-third of muscle protein and are a vital substrate for two other amino acids, glutamine and alanine, which are released in large quantities during intense aerobic exercise. Also they can be used directly as fuel by the muscles, particularly when muscle glycogen is depleted. Strictly speaking the body’s requirement is for amino acids rather than protein.

These are then re-assembled into new proteins containing hundreds or even thousands of amino acids linked together.

What types of protein are there?

There are four types of protein commonly used as protein supplements.

1. whey protein

2. casein

3. soy protein

4. egg protein

Whey protein is one of the two major types of protein found in milk (the other is casein). It is formed when milk is curdled (as in cheese manufacture), separating the curd (which contains mainly casein) from the whey (which contains lactalbumin protein, lactose and fat).

Casein is the other major milk protein. It is basically the curd, formed when milk is separated into curds and whey. Low-fat cottage cheese is mostly casein protein together with a little lactose and calcium.

Soy protein is extracted from soybeans.

Egg Protein refers to the proteins found in whole egg.

Protein metabolism

Tissue proteins are continually broken down (catabolised), releasing their constituent amino acids into the “free pool”, which is located in body tissues and the blood. For example, half of your total body protein is broken down and replaced every 150 days. Amino acids absorbed from food (IAAs) and dispensable amino acids (DAAs) made in the body from nitrogen and carbohydrate can also enter the free pool. Once in the pool, amino acids have four fates. They can be used to build new proteins, they can be oxidised to produce energy and they can be converted in glucose via gluconeogenesis or they can converted into fatty acids. During energy production, the nitrogen part of the protein molecule is excreted in urine, or possibly in sweat.

Paul Jordan is a sports nutrition consultant for the Sports Nutrition Company. SNC is a UK based sports nutrition supplements supplier.

http://www.sncdirect.com