Marvellous minerals

A mineral is a kind of micronutrient that is essential for good health. All minerals are inorganic substances absorbed from the earth by plants and cannot be produced by plants or animals.

The body utilizes over eighty of these chemicals. They are vital for the growth and production of bones, nails, hair, teeth, nerves, blood, vitamins, hormones and enzymes. In addition, they contribute to the healthy functioning of blood circulation, fluid regulation, nerve transmission, cellular integrity, muscle contraction and energy production.

Because the earth’s soil is now so nutrient depleted, even people who eat the healthiest foods often do not consume the required levels of minerals. This results in many kinds of illnesses, including energy loss, premature aging and degenerative diseases such as heart problems, bone disease and cancer.

Consequently, many people choose to take a supplement, which can provide some of the missing minerals. The risk of mineral deficiency can also be minimized through the consumption of a balanced diet that is rich in fruits and vegetables. Good sources of minerals other than fruits and vegetables include meats, nuts, beans and dairy products.

The following can serve as a rough guide for ensuring the adequate consumption of some of the most important minerals:

Calcium (Ca): This mineral is mainly found in dairy products, cereals, fruits and vegetables. Tinned fish such as sardines are excellent sources of Ca but are not eaten enough by most people. A sufficient intake of calcium may help to prevent osteoporosis.

Chromium (Cr): The richest dietary sources of Cr are spices such as black pepper and brewer’s yeast, raisins, mushrooms, prunes, nuts, beer, red wine and asparagus.

Copper (Cu): Foods high in Cu include kidney, liver, kidney, shellfish, nuts and wholegrain cereals.

Iodine: The condition of the soil contributes greatly to the concentration of iodine found in plants and animals across various regions of the world.

Iron: Meat provides one of the richest sources of iron. Vegetables and cereals also provide iron, but in low concentrations. A good iron intake is particularly important for menstruating women.

Magnesium (Mg): Mg is widely distributed in plant and animal foods, especially legumes, nuts, green vegetables, chocolate and cereals.

Manganese (Mn): Relatively high concentrations of Mn have been found in tea, brown bread, nuts, ginger and cereals. The concentration of Mn in crops depends largely on soil quality.

Selenium (Se): Cereals, seafood and meat products are the best sources of Se and are the main contributors to the daily Se intake. Most vegetables and fruits are relatively low in this mineral.

Zinc (Zn): The Zn content of foods varies from exceptionally high levels in oysters, to negligible in refined foods or those with a high fat content. The best animal source of Zn is found in lean red meat, which has at least twice that of chicken. Cereals and wholegrain foods also provide some zinc.

Without an adequate intake of minerals, the body ceases to function. Give your body the best possible chance to operate at an optimal level of health by making sure you consume plenty. Thankfully, the rainforest comes up trumps again. It seems that some rainforest fruits, like the acai berry, are packed full of minerals and are probably some of the best natural ways for people to boost their mineral intake. No wonder rainforest fruits like the acai are hailed as “super foods”!

Potential diet killer food high in carbohydrates

When it comes to maximizing your energy levels, carbohydrates are the best "go" food around. Think of carbohydrates as gas in your fuel tank. If you don't provide yourself with carbohydrates throughout the day, you simply won't have the energy to function. Now this would be a shame for new moms who definitely don't have much of an energy reserve and who have one or more little kids relying on them for just about everything.

Everything we eat is made up of some combination of protein, fat, and carbohydrate. Simple sugars, like table sugar, starches, like pasta, and fibre, like oat bran, are types of dietary carbohydrates. All carbohydrates deliver four calories per gram. Something to digest: All carbohydrates are not bad! Carbohydrates are vital because they provide the body with the energy it needs to support daily activities-from breathing and digestion to thinking and exercise. Consuming whole grain and high fibre carbohydrates, including fruits, veggies, dried beans, and whole grain cereals, breads and crackers will make you feel satisfied for longer periods of time than foods high in refined sugar and low in fibre (i. e. cakes, cookies, sugary candy, etc.). Foods high in fibre expand in your digestive tract making you feel full. To visualize how fibre can expand, put a piece of whole grain or bran cereal in a bowl with a little water then watch it swell to two to three times its original size. This makes it very clear how fibre can help make us feel fuller.

Why do people count carbs? In general, carbohydrates cause blood sugar levels to rise quickly while fat and protein cause blood sugar to rise more slowly. In response to a rise in blood sugar, the body releases insulin, the hormone required to bring blood sugar into cells or fat tissue. If one eats excessive amounts of carbohydrates, the insulin cycle can become imbalanced, resulting in continually raised insulin levels. High insulin levels have been associated with obesity as well as increased risk for heart disease and blood sugar imbalances. Controlled carb diets may promote a gradual rise and fall of insulin and are therefore more satiating. In high protein/controlled carb diets, it is thought that weight loss occurs through consumption of fewer calories resulting from increased satiety. Weight loss also occurs because very low carb intake triggers a condition called ketosis, which forces the body to burn fat stores, but ketosis can be unhealthy if continued for a long period of time.

The glycemic index measures how quickly a carbohydrate digests, enters the bloodstream, and raises blood sugar levels. High glycemic index foods, such as refined flours and high sugar beverages, are quickly digested, causing a rapid rise in blood sugar and insulin levels. Such effects have been linked to diabetes, overeating, and obesity. Low glycemic index foods, in general, foods high in fibre and protein, contribute to a steadier blood sugar level and have been shown to lower cholesterol levels and decrease the risk of diabetes. Many controlled carb diets recommend eating low glycemic index foods, such as beans, dairy products, fruits, and vegetables. Keep in mind that the glycemic index of a food may be balanced in the context of a meal where several foods of varying glycemic levels are consumed.

Remember, many theories exist about what constitutes a "perfect" diet. We believe a good foundation for any diet consists of a mix of fresh, minimally processed foods from all food groups, including: lean proteins; fresh fruits and vegetables; whole grain-based breads, cereals, and pastas; and heart-healthy fats such as olive oil, nuts, and avocado. And, just as important, a good diet contains delicious foods you enjoy and is one that you can maintain as an ongoing lifestyle choice

Food combining learn the tips on this necessity for better health today part 1

Eating is one of the many sources of enjoyment given to us by Nature. Though it was intended for this activity to be a source of nourishment for the body, since most modern day dietetic innovations avoid proper food combining methods, they tend to do the exact opposite.

In a traditional diet, everything is mixed together in every possible way. Ease of digestion is not the goal, but rather the excitement of the senses in one meal. Dr. Tilden used to say that Nature never produced a sandwich-a modern dietetic abomination. Such protein-starch combinations are of recent origin and like most modern meals today, instead of feeding the body, they actually poison it.

Bad Food combining creates indigestion, fermentation and gas. Food is fermenting and putrefying in the intestines, which is one of the main causes of constipation, a clogging up of the bodily tissues.

Therefore, simplicity of a meal should be the goal when eating for health. This includes first and foremost, proper food combining principles, consuming the right quantity at a time and eating only when truly hungry.

Certain foods take longer to digest than others and therefore should not be eaten at the same time as ones that would leave the stomach quicker. Ideally, eating one kind of food (fruit or vegetable) at a time would be the most ideal, but granted, we live in a society where success at certain things might hinge on enjoyment of the practice.

Variety is one sure way of increasing enjoyment but when it comes to food, especially for the health seeker, this should be approached with care.

Food combining: Classification of Foods

Foods (when eating for health) can be classified as follows.

-Fruit:

1. Sweet Fruits: Tropical fruits, Bananas, Mangoes, Papaya, Dates, Dried fruits, Sweet apples.

2. Acid Fruit: Citrus, Lemon, Tomatoes, Berries, Pineapples.

3. Sub-Acid Fruit: Most tart apples, Pears, Grapes,

4. Melons: Cantaloupe, Honey-Dew, Water Melon etc

5. Fatty: Avocadoes, Olives, Durian, Young coconuts

-Nuts and Seeds

1. Non-Starchy Foods:

Green leaves, Carrots, Fruit Vegetables e. g. Cucumber, Bell Peppers, Zucchini

2. Starchy: Cooked Vegetables (roots), Grains (if necessary)

3. Lettuce and Celery:

Listed above are foods in their various categories, in the next part of the article on:

“Food combining: Learn the tips on this necessity for better health today.”

I will ensure to go over the details of food combining principles for eating right.

Boy, would it have been easier if we just ate like apes eh? Eat a mono-meal of fruit and a few leaves and call it a day. Well, in this present age, that is close to impossible for most people, hence the need to at least learn better food combining methods for health.

See you in part 2 of this article.