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Healthy Low Calorie Foods

'Calorie' is unit of measurement for energy. 1 calorie is the amount of heat needed to raise 1 kilogram of water 1 degree of centigrade. Which means, the higher the calorie contained in food, the more energy it will release when burned. Low calorie food is the main key to lower body weight.
The fact is, high calories are caused by high amount of fat in foods. The order of macronutrients of food is separated into 3 types (protein, carbohydrates, and fat). Out of these 3, for every gram of fat, 9 calories are produced while for every gram of carbohydrates and protein only 4 calories are produced. Fat itself are separated into 3 different types: saturated, polyunsaturated, and monounsaturated.

Fish is one example of low calorie foods. Many types of fish contain less than 1 gram of fat per 100g of meat. Chicken is another good low calorie food. Depending on how you cook it and part of chicken, 100grams of meat may contain as little as 1 to 2 grams of fat.
Did you know that for every time you dine in restaurant, you are eating easily 1000 - 2000 calories! Furthermore, this meal may contain up to 100 grams of fat.
Below is a list of foods that are low in calorie and fat.
Food#1: Nuts and seeds. For a protein boost, eat small unsalted serving. This food however, is nutritional dense.
Food#2: Dairy product. Parmesan cheese, low-fat milk, and yogurt are healthy option to get protein. However it is high in fat and should be consumed moderately.
Food#3: vegetables. Vegetables contain high protein and low in fat. Vegetables are healthy choice for low calorie diets.
Food #4: Tofu. Tofu contains little fat and up to 10 grams of protein per serving. It is also high in nutritional value.

Furthermore, here are some tips that will lower your food calories.
Tips #1: Replace butter, margarine, and hard fats with low fat spreads or polyunsaturated margarine.
Tips #2: Place meat on rack when grilling or roasting meat. This allows the fat to drain.
Tips #3: Use tofu or beans as alternate protein source. They are low in calorie and cheaper.
Tips #4: When cooking meats, always trim away visible fats and skins.
Tips #5: Eats out less often and eat more home cooked meals. Home cooked meals are healthier.

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Caloric Restriction Method

Calorie restriction is an effective method of reducing calorie intake to slow down the process of aging. It is also known as an anti aging diet plan. Recent research conducted into caloric restriction concludes that the life span of several animals like (monkeys, spiders, rats) is extended in case of calorie intake restriction. The problem with this anti aging process is that adequate nutrition must be included in your diet when you start the fasting.

How Does It Work

The purpose of calorie restriction with sufficient nutrition is to improve immunity while increasing the population of T-cells, lowering the level of triiodothyronine and cytokine interleukin-6. The connection between anti aging and calorie restriction may be a result of efficient immunity, which reduces the disease susceptibility. Some people call it fasting process in which they need to limit intake of dietary to an amount of 25-30 percent while eating the diet with adequate micronutrients and lean protein. Recent scientist research has proven that there are some pathways of molecular that influence the process of aging. Fasting also increases immunity performance and inhibit molecular pathways interfering with the process of aging. The reduction of fats, proteins and carbohydrates in caloric restriction may work well by reducing the amount of harmful proteins and glycation like protein molecules and sugar.

While following this anti aging program, nutrition diet should be taken. Nutrient dense, low calorie foods like fruits and vegetables are chosen over high carbohydrate, sugars and other items. A person should seek the assistance of the expert on nutrition and have a daily check-up with their anti aging expert.

Why We Need To Fellow Calorie Restriction Program

Research model on rats shows that such individuals who consume a lot of calories have a short life span. If people restrict their calorie intake over lifetimes, their life span increase from 3 to 7 percent or even up to 20 years achieved by following drastic calorie restriction. There are many benefits of calorie restrictions including improved function of immune system, low blood pressure, improve heath of cardiovascular, improve function of thyroid, increased hormone level and reduced risk of lymphoma, autoimmune disease, certain cancer and kidney disease.

Despite calorie restriction promise to increase life span, it remains a quite misunderstood lifestyle. Some people associated it with constant huger, fasting, near-starvation and malnutrition due to inadequate intake of nutrients. If the calorie restriction food is undertaken correctly, it gives you a healthy living accompanied by weight loss and other health benefits.

Robert Bernard is a antiaging expert who is conducting special anti-aging fasting and cleansing programs in Central Europe.





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The Food Sextet

It is curious fact, that although there are thousands of different substances which go to make up food in as many different shapes, sizes and colors, yet they may all be grouped into six simple kinds of materials. Under these six headings, sometimes knowns as the Food Sextet, all foods can be classified. They are (I) Proteins (II) Carbohydrates (III) Fats (IV) Cellulose (V) Salts or food minerals and (VI) Vitamins.

CHEMICAL CONSTITUTIONS

Food, in general may be grouped into two classes, those which are nutritive, that is, supply heat and energy to the body, and those which are non-nutritive, providing per-se no energy but necessary in infinitesimal amounts for the proper maintenance of bodily functions. The former consists of the essential food elements viz. proteins, carbohydrates and fats. The latter include water, mineral salts and vitamins.

PROTEIN

Composed of carbon, hydrogen, oxygen, and nitrogen and often termed as Nitrogen foods, protein is that element of the food which is used for the construction and repair of the highly-vitalized living tissues of the body; that is, the essential vital machinery - the muscles, glands, verves and other parts concerned in the various functions of the body, consist of proteins.

Some of the principal foods containing a large amount of protein are: meat, eggs, fish, cheese, beans, pulses, milk, nuts and soyabeans.

Between the periods of infancy and maturity, protein is required both for growth and repair. After maturity, the sole use of protein is for repair. Unless one is doing outdoor work or taking active exercises, the protein ration should be small, because protein, when taken in excess of the actual needs of the body for its tissue building, is not only useless - not being necessary to satisfy any bodily need, but causes positive damage to the body, because it imposes upon the eliminative organs, especially the liver and the kidneys, a heavy burden of unnecessary work, the inevitable effect of which must be the wearing out of these organs prematurely and the interference with their normal functions of destroying and eliminating the natural body wastes and then keeping the blood and tissue fluids free from obstructing poison, leading to what is known as auto-intoxication with its attendant evils.

THE CARBOHYDRATES

Composed of Carbon, Hydrogen and Oxygen in varying proportions supply energy for work, play and other forms of vital activity, and furnish fuel to maintain heat. This element of food consists mainly of starches and sugars. Starches are derived principally from cereals or grains in all forms, potatoes, sweet potatoes, bananas, peanuts, carrots, turnips, cassava or yam.

Roughly about two-third of the body's energy is normally derived from the Carbohydrates class.

An overconsumption of starch, has a tendency to cause constipation, flatulence, digestive disorders, enlarged tonsils, colds, etc.

The food sweets of all kinds are: maple sugar, syrups, candies cane sugar, fruits like grapes, sweet apples, and ripe bananas.

Candy and cane sugar taken in excess tend to produce gastric catarrh, hyperacidity, diabetes and torpid liver.

FATS

Like the starches and sugar fats supply fuel for the body heat, and serve as a source for the expenditure of energy. As fuel, fats differ from starches and sugar in that while the latter substances may be termed quick burning fuels, fats instead of being burned at once, are for future use in the form of depose tissue, sometimes known as residual or reserve tissue. As heat producer fats have double the value of starches and sugar but fats are more difficult of absorption.

The principal foods rich in fats are butter, cream, animal fat, olive oil, cod-liver oil, and oil of nuts.

An excessive amount of fats tends to cause digestive disturbances, derangement of the biliary function and acidosis. Whereas great excess of fat is highly detrimental to health and prejudicial to longevity. In a normal diet about 3 to 4 ozs. of fats are required daily.

CELLULOSE

Cellulose is supplied principally by vegetables and fresh fruits. It gives to the intestinal contents the bulk necessary to stimulate peristaltic action. For this reason a certain amount of it is necessary each day in the diet. When the roughage is lacking, constipation, digestive troubles and auto-intoxication are usually the result. Bran is excellent roughage. It can be used raw baked or in the form of bread, or muffins or chapatties.

The curse of the age is the over-refinement of foods by which they are deprived of the most essential of their constituents; processes have been devised and machinery invented to remove husks, skin, shells, integuments and external parts so that only the soft, internal and least valuable parts were offered to the public.

We have for years concentrated in analyzing food into Protein, Carbohydrates, Fats and Cellulose. No attention was paid to anything else. Many decades we have been throwing away and wasting the most essential constituents of foods, namely VITAMINS AND MINERALS.

VITAMINS

Nothing in the field of dietetics has created such widespread and genuine interest as the "discovery of the vitamins." It is true that vitamins are of primary importance in the processes of nutrition. "The Vitamins" mean "life substances" or "life elements" and every naturopath is acquainted with the life elements in foods as preached by an eminent naturopath, Dr Lindlahr and a world renowned physical culturist Bernar Macfadden in their books on dietetics and drugless healing.

Vitamins are undoubtedly essential to life and are builders of our bodies. However it does not matter how many vitamins there are, provided we remember that all the vitamins we need are present in the foods which Nature supplies for our use and provided we eat them as Nature supplies and do not spoil them by removing or destroying the vitamins by wrong cooking and processing.

Vitamins are generally categorized into the following types:

Water Soluble
Fat Soluble
WATER-SOLUBLE VITAMINS
Vitamin B1 (Thiamine): Water soluble Vitamin B1 helps in proper functioning of the digestive system, heart, nerves and muscles.
Sources: Pork, oatmeal, brown rice, vegetables, potatoes, liver, eggs.
Deficiency Diseases: Beriberi, Wernicke-Korsakoff syndrome.

Vitamin B2 (Riboflavin): Riboflavin keeps the skin healthy.
Sources: Dairy products, bananas, popcorn, green beans, asparagus
Deficiency Diseases: Skin disorders, Ariboflavinosis, glossitis, angular stomatitis.

Vitamin B3 (Niacin): Niacin seems to occur in mushrooms, asparagus, peanuts, brown rice, corn, green leafy vegetables, sweet potato, potato, lentil, barley, carrots, almonds, celery, turnips, peaches, chicken meat, tuna, salmon
Lack of Niacin results in dermatitis, diarrhea, dementia, and stomatitis.
Vitamin B5 (Pantothenic acid): Pantothenic acid seems to occur in broccoli, lentils, split peas, avocado, whole wheat, mushrooms, sweet potato, sunflower seeds, cauliflower, green leafy vegetables, eggs, squash, strawberries, liver.
Nausea, heartburn and diarrhea may be noticed with high dose supplements.
Deficiency: Very unlikely. Only in severe malnutrition may one notice tingling of feet. Paresthesia

Vitamin B6 (Pyridoxine): Pyridoxine seems to occur in Whole wheat, brown rice, green leafy vegetables, sunflower seeds, potato, garbanzo beans, banana, trout, spinach, tomatoes, avocado, walnuts, peanut butter, tuna, salmon, lima beans, bell peppers, chicken meat.
High doses of supplemental vitamin B6 may result in painful neurological symptoms.
Lack of Pyrodoxine results in chelosis, glossitis, stomatitis, dermatitis (all similar to vitamin B2 deficiency), nervous system disorders, sleeplessness, confusion, nervousness, depression, irritability, interference with nerves that supply muscles and difficulties in movement of these muscles, and anemia. Prenatal deprivation results in mental retardation and blood disorders for the newborn.

Vitamin B9 (Folic acid): Folate is the naturally occurring form found in foods and Folic acid is the synthetic form used in commercially available supplements and fortified foods. Inadequate folate status is associated with neural tube defects and some cancers.
Sources: Leafy vegetables, pasta, bread, cereal, liver.
Lack of Folic acid results in anemia (macrocytic/megaloblastic), sprue, Leukopenia, thrombocytopenia, weakness, weight loss, cracking and redness of tongue and mouth, and diarrhea. In pregnancy there is a risk of low birth weight and preterm delivery.

Vitamin B12 (Cobalamin): Found in Fortified cereals, liver, trout, salmon, tuna, haddock, egg.
Lack of Vitamin B12 results in pernicious anemia, neurological problems and sprue.
Vitamin C (Ascorbic acid): Water soluble Vitamin C is supposed to increase the resistance of our body to infections and helps fight diseases.
Sources: Citrus fruits (especially oranges, grapefruits, lemons, and limes). Vegetables and sprouting grains.
Lack of Vitamin C results in bleeding and ulcerated gums, scurvy, tooth decay, loss of weight.

Vitamin H (Biotin): Water soluble Biotin seems to occur in green leafy vegetables, most nuts, whole grain breads, avocado, raspberries, cauliflower, carrots, papaya, banana, salmon, eggs.
FAT-SOLUBLE VITAMINS
Vitamin A (Retinoids): Fat soluble Vitamin A maintains healthy eyesight, proper growth and healthy skin.
Sources: Cod-liver oil, milk, dairy products, fruits and leafy vegetables.
Lack of Vitamin A results in lowered resistance to eye infections, lack of full growth, Night blindness, hyperkeratosis, and keratomalacia.

Vitamin D: Fat soluble Vitamin D controls the metabolism of calcium and phosphorus in bone-building and teeth formation.
Sources: It can be had from cod-liver oil, milk, egg-yolk, and sunshine (prepared in the body when the skin is exposed to sunlight).
Lack of Vitamin D results in rickets, bending and softening of the bones, deformities, failure of calcium metabolism.

Vitamin E (tocopherol): Fat soluble Vitamin E is essential for normal functioning of muscles and protection of liver.
Sources: lettuce, watercress, beans. The richest source yet found of Vitamin E is the germ of the wheat kernel.
Deficiency is very rare; sterility in males and miscarriage in females, mild hemolytic anemia in newborn infants.

Vitamin K: Fat soluble Vitamin K is necessary for normal clotting of blood.
Sources: Green leafy vegetables like spinach and cabbage, soya bean oil, liver, tomato.
Deficiency diseases: Bleeding diathesis

It follows, therefore, that the chief foodstuffs necessary to ensure good health should be selected mainly from fruits and vegetables (preferably uncooked), milk, and grains.

Dr. Casimin Funk, who first investigated the nature of the vitamins, is of opinion that the public would do well to curb its tendency towards making a fad of artificially supplying in various preparations. This is what he says: "What would be the use in preparing all our foods artificially, so long as nature is producing her own foods in sufficient abundance to supply an increasing population. It would be folly even to think of turning ourselves into domestic manufacturers and consumers of self-made food so long as nature gives enough."

We are not wrong in saying that there is only one way to secure our daily supply of vitamins. Eat simple natural foods, whole grain products, and you will be well nourished without the addition of vitamin tablets to your dietary.

From this we see that poor nutrition, or wrong feeding of our bodies, is an almost universal cause of disease. There are other factors of course, but the failure of proper nutrition is the basic and most prevalent cause.

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The Worst Foods That Make You Gain Weight

In your quest for responsible weight loss, knowing what to eat and what not to eat are essential. Aside from physical activity, diet is the second most important thing. In the previous post, I discussed the top foods for weight loss. I also promised that I would let you know the worst foods that make you gain weight.

The list of food below are terrible for two reasons, they have very little or no nutritional value and they are high calorie. Without further delay, here are the worst foods that make you gain weight with an explanation of why they are not good.

Worst Food #1- Avoid any processed foods. There are chemical and preservatives, which the body considers foreign. In many cases, the preservatives are not broken down in your digestive system and actually throws it out of whack.

Worst Food #2 - Refined sugar. This is not to say that you can't have a slice of pie or candy. But be aware that for the same amount of calories, you could eat a much larger quantity of "non- junk food" that actually gives your body more than just a short sugar rush.

Worst Food #3 - Stay away from foods with high sodium content. It doesn't matter if its pizza, pudding, or a steak dinner. Be watchful of any food with a lot of sodium because not only does it swell up the size of the fat cells and it makes you retain water. Not to mention, a high sodium diet also increases your chances of developing high blood pressure.

Worst Food #4 - These next few are certainly no surprise to most of you. High fructose corn syrup, trans-fat and hydrogenated oils. You also want to avoid saturated fats as well. The high fructose corn syrup, trans- fat and hydrogenated oils throw your metabolic system into chaos and can cause you to actually feel hungrier, making you eat more. Saturated fats clogs up your arteries and are total waist busters.

Worst Food #5 - Avoid full fat foods and drinks such as bacon and whole milk. They are loaded with saturated fat and needless calories. Find substitutes for these traditionally high fat foods like turkey bacon, low-fat cheeses or low-fat milk.

Worst Food #6 - Limit your intake of salad dressing and sauces. They are full of useless calories, not to mention that they are loaded with salt and sugars. If you have to have condiments, make sure they are served on the side and not plopped on your food.

Worst Food#7 - Stay away from white flour products because they are refined carbohydrates. They are just another form of sugar. So when you eat them, they will only serve to skyrocket your insulin levels, which leaves you craving for more sugar when you crash. Avoid this endless cycle like the plague.

Worst Food #8 - Anything fried is simply not good. There's tons of fat and breading. A potato, chicken or a zucchini can be just as bad as a red velvet cake if you throw it in the fryer. Enough said on that one.

Worst Food #9 - Alcohol and soft drinks. Aside from giving you a quick flavor thrill and maybe a buzz, it is best to limit these as well. Beer especially is full of calories, fat and carbs and soft drinks are high sugar and high on calories. A special note be careful with diet sodas and fruit juices. In regards to diet sodas, the artificial sweeteners have been known to spike hunger cravings. Fruit juices for the most part tend to be high in sugar and carbs. If you have time, get a juicer and make your own juice or just eat the piece of fruit.

Well, there you have it, the worst foods that make you gain weight. Perhaps, all of these you may have know these. But if you are actually serious about losing weight, it is important that you take this knowledge and apply it to your daily life.

Be healthy and have a fantastic day.





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Weight Loss - Is Calorie Counting As Straightforward As It Seems?

If you are on a mission to lose weight, one thing you are very likely doing is trying your hand at calorie counting. You have heard before counting calories are critical to success, and there is nothing closer to the truth. If you do not have the right energy balance as you go about your goal to shed fat, you are not going to see the results you are hoping.

But, is counting calories as simple as adding up numbers? It turns out; it isn't. Here are a few points to remember about counting calories...

1. Calories Are Not Always Reported Accurately. First, note calories are not always reported accurately on food labels. For instance, there can be a 10% difference either way in how many calories are presented as being in the food and how many calories are actually in the food.

While this may not seem like too big of a deal - 10% should not amount to much, but if it is occurring often, it can sway your numbers.

Remember you are only ever getting an estimate of how many calories you are taking in. It is impossible to get 100% accuracy.

2. Your Body Processes Calories Differently. The next point to remember is your body will burn and process calories differently, depending on the foods you eat. For instance, if you eat food high in protein, you are going to expend more calories just breaking it down compared to food high in carbs.

Likewise, if the food is natural and contains more dietary fiber, this too will net you fewer calories than if the food is processed. Natural food breaks down very quickly in the body as the fiber is part of the food the body can't break down so speeds up digestion. While again, this won't amount to a huge difference, over time it can add up and sway your results and is yet another reason why it is critical you are focusing on wholesome and natural foods as you go about your diet plan.

3. Your Exercise Habits Make A Difference. Finally, note your exercise habits can also influence your total calorie intake. While most people think exercise only impacts the output side of the equation, this isn't the case.

The more you exercise, the higher your insulin sensitivity will be and the better you will be able to process the carbohydrates you eat leading to a lower risk of converting those carbs to body fat stores. Instead, the carbohydrates will convert to energy and be stored in your muscles.

Those who exercise tend to utilize their foods better, so this can influence their body weight and composition.

Keep these points in mind and remember, a calorie is not just a calorie. While tracking your calories is certainly critical for optimal results, it is not the entire picture for optimal success.

Although managing your disease can be very challenging, Type 2 diabetes is not a condition you must just live with. You can make simple changes to your daily routine and lower both your weight and your blood sugar levels. Hang in there, the longer you do it, the easier it gets.

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More Superfoods For Your Fitness Journey

A beautifully sculpted sand castle is the color of our first superfood, oats. Oats, usually eaten as oatmeal, are rich in manganese, magnesium, zinc and fiber. The health benefits of oats include lowering blood cholesterol, stabilizing blood sugar, and lowering risk for type 2 diabetes. The high content of manganese in oats is responsible for stabilizing blood sugar while the fiber rich content of oats helps to lower blood cholesterol. Eating whole grains like oats, as opposed to eating processed carbohydrates, helps lower risk for type 2 diabetes due to the content of magnesium. The benefits of oatmeal don't end here. The high fiber content of oatmeal helps protect against breast cancer and reduce the risk of cardiovascular disease. One serving of oatmeal provides 24 grams of carbohydrates in only 150 calories. This provides a good amount of energy to start the day. Adding milk to a bowl of oatmeal makes it higher in protein and calcium, adding even more nutrients and flavor to an already nutrient rich food.


One of the most precious gems is the blood red ruby and it's also the color of apples. But these precious dietary gems come in a wide range of colors and flavors. Green apples, which are a bit sour to the taste and yellow apples which are sweeter. As compared with other superfoods, apples seem relatively tame. They have a very high content of fiber and Vitamin C. The more commonly known nutrients are absent from this fruit. But, there are some hidden treasures stored in apples. Phytonutrients or phytochemicals are found in abundance in apples. These phytonutrients work in synergy with vitamins, minerals and fiber to help us stay healthy. Phytonutrients stimulate the immune system, affect the hormones in good ways and act as antiviral and antibacterial agents to help us fight disease. Apples contain pectin fiber which is responsible for maintaining digestive health and acts as an appetite suppressant. Averaging around 70 calories per apple with 21 grams of carbohydrates, these portable gems give a lot of energy at a low caloric cost.


Tulips, daffodils, baby's breath, carnations, and daisies are flowers that captivate us with their beauty for their myriad of colors as do the colorful array of our next superfood, beans. Beans offer a host of health benefits from protein, B vitamins, fiber, copper, and molybdenum. Molybdenum is an essential mineral that is necessary for several processes in the body. Molybdenum works in conjunction with copper to control the movement and release of iron in the body. It also prevents some types of cancer and asthma. One serving of beans provides with 1/3 the daily recommended intake of protein, with very low amounts of fat. One study showed that eating a cup of beans daily for 6 months reduced dietary cholesterol by 10 percent. It contains more than half the amount of daily recommended intake of fiber. The song that goes, beans, beans are good for your heart, the more you eat the more you f... well, it's a small price to pay for the benefits derived from eating beans.


In your mind's eye, picture the earth and it's fertile soil and you'll have the color of our next superfood, walnuts. These little brown orbs are filled with Omega-3 fatty acids, derived from Alpha Linolenic Acid, and Omega-6, from Linoleic Acid. Essential Fatty Acids are responsible for a wide array of health benefits. They help hair grow faster and reduce body inflammation, lower arthritis risk, fight depression, heart disease and some types of cancers. Only a quarter cup of walnuts, containing 160 calories provides us with 95 percent of the recommended daily allowance of Omega-3 fatty acids and 67 percent of Omega-6 fatty acids. Add to that high levels of manganese and copper and you have a darned powerful combination of nutrients in a meager amount of calories.


These are just a few of the foods that provide us with lots of nutrients and low calories. We could add sardines, yogurt and kefir, strawberries, barley, the list is long. We simply have to make the right choice most days. Ask yourself, will I continue to have fast foods every day for lunch or dinner or will I have superfoods for lunch and dinner and lower my risk for cancer, improve my hair and skin, increase my energy levels and lose weight? Superman is a fictional character that is the epitome of goodness, helping people whenever he could. Let the goodness contained in superfoods help you every day of your life.


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Organic Food Diet - Colorful Food and Healthy Carbs

Switching to an organic food diet need not be complex. Keeping things simple is enough and making things complicated is not necessary. Fruits and vegetables are always present when talking about healthy eating. This is because they have minimal calories which everybody wants to avoid. They also have high levels of desirable nutrients such as vitamins, minerals, antioxidants and fiber. Fruits and vegetables also help prevent the development of cancer and other chronic diseases. It is often best that they are present in every meal. They can also serve as your primary means of having a snack. It is recommended that you consume at least five portions of fruits and vegetables daily.

In an organic food diet quality is generally the most important. This also applies to fruits and vegetables. There are several ways to determine the quality of fruits and veggies and the easiest one of them is through color. How bright and how deep the color of a fruit or vegetable has direct correlation to how concentrated its vitamin, mineral, and antioxidant contents are. Green fruits and vegetables are generally rich in calcium, magnesium, iron, potassium, zinc, and vitamins A, C, E and K. These nutrients help reinforce the respiratory and circulatory systems of the body. Sweet vegetables on the other hand are very useful in containing your desire to eat sweets. Buying fruits and vegetables is best performed locally because the produce will be fresher and cheaper.

Eating healthy carbs and whole grain is another great way to improve the quality of your Organic Food Diet. Carbohydrates are one of the primary contributors to weight gain as well as the biggest hindrance in weight loss. Carbohydrates however cannot be fully eliminated from the diet because they serve as the primary energy giving nutrients of the body. They are required so that the body can fully perform its functions. The most effective way of eating healthy without experiencing the lack of energy is through the consumption of purely healthy carbohydrates supplemented with fiber. These help lower the risks of heart illnesses, diabetes, and certain types of cancers.

Healthy carbs are also known as complex carbs because they need to be broken down into simpler components first before they can be absorbed by the bloodstream. While they are still being broken down you will continue to feel full. Their absorption is also gradual which helps maintain the balance in bodily nutrients. Unhealthy carbs on the other hand are otherwise known as simple carbs because they are almost immediately absorbed by the bloodstream. Hence you will feel hunger sooner and they can also disrupt the nutritional balance of your body.

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Superfood Called Blue Green Algae - An FAQ

"Superfood" is a term used to describe any of nature's foods that nutritionists and health professionals widely consider as being a nearly "perfect food." While there is no uniformly-accepted definition for the term, in general it refers to any food that contains proportionately large amounts of high-nutrition elements like vitamins, minerals, and phytochemicals.

Phytochemicals, incidentally, are chemicals that have disease-fighting properties. (A commonly-known phytochemical is beta-carotene, for example). Fresh fruits and vegetables containing phytochemicals have been shown to reduce the risk of cancer and inflammation, while strengthening the immune system.

Examples of Superfoods:

Some foods that are widely considered to be superfoods are relatively common foods that are well-known to most people. Meanwhile, others are relatively rare and a bit harder to find.

Some superfoods that can commonly be found at a supermarket are beans, blueberries, red grapes, papaya, pink grapefruit, broccoli, oats, oranges, pumpkin, salmon, soy, spinach, tea, tomatoes, and walnuts.

Meanwhile, there are other superfoods that are a bit more rare, such as spirulina, flax seed, guinoa, chlorella, maca, noni, mangosteen, goji berry, acai, camu camu, wheat grass, barley grass, acerola cherry, and blue-green algae - just to name a few. Most or all of these can be easily found at local health food stores and websites.

Spotlight on Blue-Green Algae:

One of the most interesting is the superfood called blue-green algae. The scientific name for it is aphanizomenon flos-aquae. In its natural state, it is a simple aquatic plant that can be found naturally in rivers, lakes and ponds. Despite being called algae, it is actually a type of bacteria called cyanobacteria.

Blue-green algae is one of the few superfoods listed above that is generally not consumed "as is", but rather is taken in pill form or as a powder, blended with other nutrient-rich foods.

This superfood is nutrient-rich and very digestible. It contains high-quality protein, nucleic acids, carbohydrates, and enzymes. It is also a great source of beta-carotene, vitamins, minerals and chlorophyll.

Like its distant cousin spirulina, the superfood is thought to boost the immune system, helping the body to fight infection. Some studies show that it can increase the growth of friendly bacteria in the intestines. The chlorophyll in blue-green algae may aid in the healing of wounds and burns.

It is easy to see why blue-green algae is referred to as a superfood: it contains so many nutrients.

Ways to Consume Blue-Green Algae

Incorporate the superfood into your diet by using the powder form in:

* shakes: try blending with natural ingredients such as fresh fruits, hemp seeds, flax seed oil, and honey.

* smoothies: mix blue-green algae with coconut meat and water for a real treat.

* tonics: blend into water and add a touch of lemon, sea salt, and cayenne pepper.

* with oatmeal: mix the blue-green algae with oatmeal, raw almond butter, maple syrup or agave nectar for a delicious treat.

This superfood contains a host of dynamic proteins, phytochemicals, nucleic acids, enzymes and carbohydrates that boost the immune system. When the powder is mixed into shakes, smoothies and other natural foods, it can be not only an extremely nutritious treat, but also a very delicious one, as well.

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Healthy Dinner Ideas | Protein & Veggies

What Exactly Is the Paleo Diet Program?

The paleo diet program has become popular recently thanks to the amount of beneficial results folks have had, where no other diet would work. The paleo diet is a form of a low-carb diet that is actually implemented as more of a way of living than a diet.

Paleo Diet

It calls for dedication. It demands change. It yields results. You have to find paleo diet recipes. You need to eat a paleo breakfast, a paleo lunch, and a paleo dinner. I don't always snack, but when I do, its paleo. The key rule of the paleo diet is to eat like our ancestors, the cavemen. Cavemen didn't have farming and constantly had to hunt and gather for their meals. They survived on a diet of meat, fish, berries, fruit, roots, nuts, and vegetables. They were furthermore active and had to be physically in good shape to safeguard themselves and their families. There were no guns (the great equalizer) or even crossbows. The paleo diet seeks to imitate the cavemen by foregoing carbs, eating a couple large meals every day, consuming a lot of animal fat, and ideally eating lots of organic produce. While typically animal fat is demonized as a cause of being overweight, a month or two eating as a caveman will teach you that carbohydrates are the real primary cause. The main difference between this diet and previous low-carb diets, such as the Atkins, is that this is a way of living in addition to a diet. You can still eat fruits with this diet, even the ones with lots of natural sugar. It is all right if you slip-up every now and then. The key is to follow an 80%/20% principle; stay rigid to the program 80% of the time and don't worry if you slip up in the other 20%. The diet works by schooling your body to begin digesting your body fat for your energy instead of using carbohydrates as in a normal American diet.

Carbohydrates are not evil, it is just in our present state of civilization where many of us work in careers that call for little or no physical exercise, we don't need them. Eating more than half of your daily calorie consumption in carbohydrates when you are not an endurance athlete and asking yourself why you are obese is like wearing a winter coat to Miami and asking yourself why you are sweaty. By getting rid of carbohydrates from the diet and instead consuming your calories from animal fat and produce, your body is taught to break down fat instead of carbohydrates for energy. So where to get started? For some people this diet is a substantial change to the status quo, and if you've been eating a particular way for most of your adult life it is not easy to switch at the flip of a coin. Here are a couple steps to help get you on the right path:

1. Discard all of your processed foods This is an absolute must. It doesn't matter if you are getting with the paleo plan or if you are on a standard calorie-counting diet, processed foods are the most detrimental thing you can put into your system food-wise. They have chemical substances used to make manufacturing easier and faster, usually too much salt, low quality ingredients, virtually no nutritional value, and are often strictly simple carbohydrates. You ever ask yourself why most coupons are marketed only for this junk? Because it's trash and everyone knows it. 2. Get rid of fast food. This may be challenging for people who live on a tight schedule, but you got to take care of yourself. Have you read recently that McDonalds just now eliminated a pink slime chemical (some form of ammonium) from their burgers because someone ratted them out to the press? Think about that for a moment. Pink slime. Makes me gag. They use the lowest quality meat at these places to make it cheap and quick to cook.

Paleo Diet Recipes

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Eating Salads For Weight Loss

People have been eating salads as a health precaution for some time now in the United States. Salads offer the most nutritional value by giving the body a healthy source of fuel to produce energy required to live and grow. Eating salads as a method for weight loss is also an extremely popular method of watching calories and carbohydrates.

One way in which salad can help in a person losing weight is by using it to cut out other bad pieces of the diet. Salads are notorious for being low in caloric intake which can directly reduce fat cell build up in the body. Most salads are also organic, which cuts out many harmful preservatives found in other types of foods.

When eating salad to lower body weight, one important tip to keep in mind is to never drown the dish in dressing. Salad dressings are a pitfall to eating salad for weight loss because they add calories to the meal. If someone is eating a salad that has too much dressing, they are really negating the nutritional value of the meal.
By cutting out dressing, eating salad can cut the major sources of calories from the meal. Other foods can be added to the lettuce in a salad to replace the tastes of different dressings. Some examples of healthy toppings to a salad are beets, peppers, carrots, tomatoes, cucumbers, mushrooms, peas, and onions. They will enhance taste while maintaining lower caloric intake in the salad.

Choosing to use salad as a weight loss method is a healthy way to monitor someone's personal health. By adding salads into one's diet and cutting out other harmful higher calorie meals, a person will be able to feel instant results. Just always try to remember that when eating salad as tool in weight loss, that salad dressing is the enemy.


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Do This Instead of Exercise to Burn the Most Belly Fat