Eat Healthy Guide

Do you remember when food really did taste so good when we were cooking with pork fat and frying bacon for breakfast, frying eggs, making biscuits with fresh buttermilk, we did not know at the time that would be considered a eat healthy guide and we were all skinny as a rail. We lived on natural products. From what I have learned from my research, we would have to live on a farm, have a cow or two, our own beef and pork and most of all a big garden with fresh vegetables for freezing and canning. Our own well and lots of help to take care of all of the hard work. No more fast foods. Since so many of us live in big cities,fast foods is what we survive on!

We are so busy that grabbing a fast meal is the only option we have, running here and there that some times we forgot the taste of our last bite.
Low fat diets, low carbohydrates and exercise is the ticket to energy, health and and normal weight.
But does this theory work? It seems from my research that natural fats are the way to get your health back, along with organic vegetables! Listed below are some things we should incorporate into our diet t
to gain back out health and and energy
I have read some reports on results from using all natural fats and organic foods and the results have been all positive!

• Gluten Free
• Mostly Dairy Free
• Sugar Free
• Carbohydrate Controlled

Have you watched chef's on your favorite cook shows? How many of the Celebrity Chefs have normal weight! If you have watched them over the years, you have seen them start off looking much trimmer than they are today! They just seem to blossom more from day to day! Their fingers are so fat that it looks hard to make them work properly. They have no idea about healthy foods or nutrition.

We seem to be brain washed on how to be fashionable, gain weight and fat is beautiful! What if "almost everything you have been told about nutrition and weight loss is making us all fat, sick, depressed and diseased."
If you walk through the malls or the grocery stores, it is amazing how many people are obese and their children are on the same path., Obesity brings on high blood pressure, diabetics, high cholesterol and short life span.

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Top 10 Foods High In Protein 2016 [HD]

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Balanced Diet

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.

Article Source: 

22 High Protein Foods

If You Eat Hard boiled Eggs Daily, this is what happens to your body

7 Easy Breakfast Recipes - Healthy Breakfast in Less Than 5 Minutes

A healthy breakfast is the most important meal of the day, but many of us skip it because of time constraints. Well, now there's no more excuses!

There are several easy breakfast recipes that you can throw together in less time than it takes you to find your keys.

Did you know that numerous studies have found that people who eat breakfast are often slimmer than those who don't? One of the main reasons is this: When you sleep, you're obviously not eating for about 8 hours (unless you have some serious sleepwalking cravings). Your body is in a fasted state, so everything slows down. But, the sooner you eat upon waking, the sooner your metabolism is kicked back into gear for the day.

However, if you skip breakfast, then your metabolism is at a near standstill for all the hours you were asleep, plus the additional hours before your first meal. This is exactly the time when fat settles in and unpacks its bags (and rolls).

And to those who already eat breakfast everyday and are patting themselves on the back, you're not out of the woods yet! Even the most devoted breakfast eater has room for improvement, because a healthy breakfast is the key to weight loss, improved health, and prolonged energy.

Sure, Pop Tarts and bagels will get your metabolism going, but they certainly aren't the healthiest choices. You need a bigger breakfast (around 500 calories) with at least 20 grams of protein to get your body started the right way and keep you satisfied for longer.

OK, this is all getting a bit complicated now, right? How could you possibly have time to make a 500 calorie breakfast with enough protein, vitamins, and minerals to actually do some good?

7 Easy Breakfast Recipes: Healthy Breakfast in Less Than 5 Minutes

If any of these make your mouth water, just follow the easy instructions on how to whip them up before your windshield is defrosted:

Blueberry Smoothie With Toasted-Cheese Sandwich

Prep time: 4 minutes 2 slices whole-wheat bread 1/2 c Kashi Go Lean Crunch! cereal 1 c fat-free milk 1 c frozen blueberries 1 1-oz slice Cheddar cheese Pop the bread into the toaster. Dump the cereal, milk, and berries into a blender and liquefy. Stick a slice of Cheddar between the warm slices of toast and nuke the sandwich in a microwave for 15 seconds. It tastes grilled -- but isn't. Benefits: "The cheese and milk in this meal are essential for building and maintaining new muscle," says Christine Rosenbloom, Ph.D., R.D., a professor of nutrition at Georgia State University. "The whole grains in the bread and cereal will help lower cholesterol, and the minerals in the milk and cheese will help keep blood-pressure levels down." Per meal: 509 calories, 26 grams (g) protein, 75 g carbohydrates, 14 g total fat, 12 g fiber

Grab-and-Go Breakfast

Prep time: 1 minute 1 medium apple 1/2 pint fat-free milk 1 bran Vita muffin 1 pack Skippy Squeeze Stix peanut butter Slice the apple, grab the milk, muffin, and peanut butter, and go. Squeeze the peanut butter out of its pack onto your apple slices as you eat. Benefits: Vita muffins (vitalicious.com) contain 100 percent of your recommended intake of several important nutrients, including vitamins A, B6, B12, C, D, and E. Foods high in monounsaturated fats -- like peanut butter -- may boost testosterone levels. This meal should help you burn energy more efficiently and lift more weight at the gym. Per meal: 506 calories, 20 g protein, 87 g carbohydrates, 12 g total fat, 15 g fiber

Minute Omelette with Toast

Prep time: 2 minutes 1 egg 3/4 c frozen spinach, thawed 1 slice Canadian bacon, diced 2 slices whole-wheat bread 1 Tbsp almond butter 1 c Welch's grape juice Stir together the egg, spinach, and Canadian bacon and pour onto a plate coated with nonstick spray. Microwave for 1 minute or until the egg is fully cooked. Toast the bread and eat it with the almond butter. Chase everything with grape juice. Benefits: Monounsaturated fat in the almond spread will help prevent spikes and drops in blood sugar, which can leave you feeling tired or crabby. Grape juice gives you an antioxidant, called resveratrol, that not only helps lower LDL (bad) cholesterol levels but also helps improve bloodflow to the heart. Per meal: 540 calories, 25 g protein, 73 g carbohydrates, 19 g total fat, 8 g fiber

Two PB-and-Banana Wraps With Milk

Prep time: 2 minutes 2 Tbsp peanut butter 2 Eggo Special K waffles 1 medium banana 1/2 pint fat-free chocolate milk Spread a tablespoon of peanut butter over each (briefly microwaved) waffle. Divide the banana between them and roll each to make wraps. Wash down with chocolate milk. Benefits: Eggo's Special K waffles supply complex carbohydrates, which break down slowly in the body and stimulate the production of serotonin, a calming brain chemical. The banana is packed with potassium -- a heart protector. Per meal: 570 calories, 23 g protein, 90 g carbohydrates, 16 g total fat, 7 g fiber

The Santa Fe Burrito

Prep time: 4 minutes 2 eggs 1 c Santa Fe frozen mixed vegetables (black beans, peppers, and corn) 1 flour tortilla 1/2 c low-fat shredded Cheddar cheese 1/4 c salsa Mix the eggs and vegetables and spread the mixture on a plate coated with nonstick spray. Cook in the microwave for 1 minute, stir with a fork, and microwave again until the eggs are cooked and the vegetables warm. Pile onto a flour tortilla, top with shredded Cheddar cheese and salsa, fold, and eat. Benefits: "Without protein, guys can lose muscle mass quickly," says William J. Evans, Ph.D., a professor of geriatrics, physiology, and nutrition at the University of Arkansas. This meal is packed with it. Per meal: 530 calories, 36 g protein, 53 g carbohydrates, 18 g total fat, 6 g fiber

Black-Cherry Smoothie and Peanut-Butter Oatmeal
Prep time: 4 minutes 1 c R.W. Knudsen black-cherry juice 1 c frozen strawberries 1 c frozen unsweetened cherries 2 Tbsp protein powder 2/3 c oatmeal 1 Tbsp peanut butter 1/2 c fat-free milk Blend the cherry juice, frozen fruit, and protein powder until smooth. Microwave the oatmeal according to the directions on the package. Stir in the peanut butter and milk. Benefits: Men who ate at least one serving of whole-grain cereal (like oatmeal) a day had the lowest risk of dying of any cause, including heart disease, according to a 5-year study of 86,000 doctors. Cherries and strawberries are natural sources of salicylates -- the active ingredient in aspirin -- making them ideal for relieving stress-induced morning headaches. Per meal: 600 calories, 27 g protein, 100 g carbohydrates, 11 g total fat, 10 g fiber

Almond-Butter-and-Raisin Sandwich With Smoothie

Prep time: 1 minute 2 Tbsp almond butter 2 Eggo Special K waffles 1 Tbsp raisins 1 Stonyfield Farm smoothie Spread the almond butter on the waffles. Sprinkle the raisins over one waffle and top with the other. Wash down with the smoothie. Benefits: Whole-grain waffles help lower cholesterol and blood pressure, and improve your body's processing of insulin and glucose, a benefit that can reduce your risk of becoming diabetic. Per meal: 600 calories, 21 g protein, 86 g carbohydrates, 22 g total fat, 7 g fiber

Of course, you can combine parts of these, opting certain ingredients in and out. Just make sure you are staying close to the same macronutrient breakdown in terms of protein, carbs, vitamins, and minerals.



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Healthy Tacos Recipe - Low Carb High Protein

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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Food To Body, Nutrition To Health

Health depends to a large extent on nutrition, and nutrition on food. Food, in fact, is the most important single factor in connection with the attainment and maintenance of health. Every drop of blood in the body is conditioned by the food we eat and it is on blood that every tissue, every organ, every gland, and indeed every function of the body fundamentally depends.

By food is meant any material taken into the system that serves to sustain normal bodily processes. It is fallacy of our times to regard that anything and everything called food is good for health.

For any substance to be properly regarded as human food it must be capable of supplying the body with the material needed for the repair of body tissues and maintenance of various functions, while at the same time doing no harm to the body and in no way interfering with its activities. Food in order to replenish the body, therefore, must be food, so in selecting food make sure first that it is really food. We must live on truly nutritious food and not on anything generally considered as food.

To be healthy and in good condition, it is imperative to eat natural, wholesome food making sure that the food supply is in proper proportion and of a character or quality suitable for protecting the body. The chemical elements of the body combine to make brain, muscles, nerve, blood, skeletal tissue and body secretions. The elements of food are spoken of as nutrients such as proteins, carbohydrates, fats, mineral salts and water. These are often called foodstuffs, indicating that they are stuff from which food is made.

One of the really difficult problems for the present generation is that much of our food no longer reaches us from the field, garden or orchard in the normal state as nature prepared it, to meet man's nutritional needs. Such foods are now very largely collected and taken on the large commercial centres, where they are altered, preserved, pickled, denatured, cooked, sterilized, pasteurized - thus deprived of their most vital elements. Whatever is left which will stand over long distances transportation and keep indefinitely is sold to us in place of the original things which nature provided as food. Such denatured substances have no nutritive value and are far from being satisfactory substitute for natural foods.

By natural food we mean food as provided by Nature containing all the elements, and not flavoured or doctored or devitalized by man. No form of life can be supported wholly upon laboratory products and man is no exception to the fundamental law.

Few people understand the true meaning of natural foods. For they have been fed from childhood on unnatural, artificially prepared and manufactured foodstuffs which are detrimental to the normal functioning of the digestive organs and gradually impair our health. Our food is generally spoilt even before it is gathered.

Plants and trees often suffer from deficiency or excess of certain elements in the soil. Apart from growing mineral starved food we find that much of it is totally altered in composition. Millers have learnt to take from our grain the surrounding skin, the bran, which is extremely rich in health-giving elements, in mineral substances and vitamins.

Many people live largely on denatured, artificial foods. In ever increasing numbers people live on preserved foods. In order to make these artificial foods more attractive to consumers they are dyed with chemical dyes and flavours added. Thus men are made to subsist on scientific abominations totally unfit for the consumption of man or beast. We eat these foods because they are attractive to the eyes and to the palate and are very convenient because they can easily be prepared for the table.

These devitalized and demineralized foods lower the vitality and sap the health of the people who thereby fall a prey to various diseases and epidemics.

On top of it refrigerated, devitalized, denatured and manufactured foodless foods are relished and consumed day in and day out. Yet another menace is pesticides and spraying of vegetables, fruits, and in farms has been taking a heavy toll in the form of organic and blood diseases and even cancer.

We are living in a polluted world. There is poison in the air we breathe, poison in the food we eat and poison in the water we drink. Where does it all lead to? "Back to nature" is obviously not the solution to this tragic problem. A revision to the diet of primitive man is not a viable proposition but we could try and give preference to foodstuffs which retain their full natural properties and elements without which one cannot expect radiant health and resistance to external influences and diseases.

Natural food properly selected, scientifically combined, and judiciously administered has true remedial value and can cure disease by supplying the proper saline elements in organic form. These organic mineral elements in food preserve the tissues from disorganization and form putrefaction. These vitalizing minerals, salts and vitamins are vital to health, ward off disease and premature old age.

The degeneration of the human race has been brought about by the departure from its natural foods. The only basis of possible regeneration is a return to it.

It is undoubtedly true that our eating habits depend upon our economic status as well as the availability of foods. But it is equally true that beliefs, customs, traditions and prejudices influence our food habits much more than we realize. The general food beliefs of any community are a social product deeply entrenched in the minds of the community and practiced almost like a faith. These beliefs, therefore, significantly influence the nutritional status of these population groups, and become a force to reckon with in any nutrition programme.

Sir Robert Mc Carrison said, "The single factor in the acquisition and maintenance of good health is perfectly constituted food which consists particularly milk, milk products, whole grain cereals, nuts, fresh fruits and vegetables." These are called protective foods as they protect you against disease and epidemics. He adds that most people do not get enough of protective foods and their diet is therefore incomplete and results ultimately in disease.

Science today is finding in its researches a conglomeration of the truths uttered by Nature Cure pioneers many decades ago.

When studying and discussing food in its relation to the basic or fundamental principles:

We must know what primary elements enter into the composition of the body.
We must have knowledge of the chemical contents of our food.
We must know how to combine food correctly in a meal from the standpoint of the chemistry of digestion.
We must have a correct understanding of the relation food actually has to the body.
We must understand the principles of alkaline and acid forming foods in their chemical reaction on the body.
We must have a correct conception and understanding of the function of metabolism or the "science of nutrition."
My firm belief is: "Finding a cause leads the way to find a cure". So, it is basically important to understand everything from its deepest core. 



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Weight Loss and Health Tips: Powerful Legumes

We live in a society where eating has become more of a pleasure than real need. Maintaining a healthy body weight has become a problematic task. When starting out a diet, the first thing we should take care is our nutrition. If we fix this, everything will fall into place sooner or later.

In this weight loss and health tips, I will speak about a very nutritional food;the legumes. Legumes are seeds, or pods of leguminous plants. They are known since antiquity, and are among the most nutritious natural foods. There are currently 600 types of legumes, and 13, 000 varieties. Some of the most popular are: soy beans, black beans, kidney beans, lentils, chick peas, black eye beans, red beans, peas. Legumes are low in calories, have 0 cholesterol, and are very inexpensive, making them an ideal part of a healthy diet.

All legumes are rich in essential nutrients including; protein, fiber, fatty acids, antioxidants, iron, potassium, b vitamins, folic acid. They are good substitutes to animal protein. Soya beans are the legumes with the most protein. Thanks to the protein, legumes can help repair cells from free radical damage, build muscle, burn fat, and assist digestion in the body.

A meal with legumes will fill you fast, and for longer without the insulin levels go up, because they contain a lot of fibre. According to recent studies, people who consume often legumes have low risk to develop a heart disease, and colon cancer. Other studies have shown that legumes have strong anti-aging elements.

You can buy them raw, frozen, or in cans. Preparation and cooking methods vary, but usual cooking time is between 30 to 60 minutes. Some of them, you might need to soak them into the water for a few hours before cooking. If you choose to eat them straight from the can, rinse them once to get rid of the extra sodium. You can make many different meals all nutritious and delicious; salads, dips, soups, and stews.

Legumes have a bad reputation because of the gasses they produce, the reason for that, maybe is the lack of enzymes in the digestive system, to avoid these problems, start introducing them into your diet slowly, and in moderate portions, or pick a legume that is not as gas producing as others, i. e black eye beans;and don't forget to drink lots of water.

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The Health Benefits of Peas

Peas are not a poor man's meat or a cheap restaurant side-dish that puts 'green' on your plate! Peas not only add flavour to food but are also used in various dishes and salads. Actually these are little powerhouses of nutrition and a boon to your health. It's a starchy vegetable, which is a good source of energy, protein, essential vitamins, fibre, antioxidants and anti-inflammatory properties. Including peas as one of your vegetable choices adds a number of benefits. Let's have a look.

Good for your eyes

Lutein and Vitamin A present in peas protect your eyes. Lutein is a natural plant pigment that's concentrated in the eye, and its antioxidant activity protects you from both cataracts and macular degeneration by preventing oxidation. Vitamin A helps to keep the surface of your eyes healthy.

Prevents heart disease

The formation of plaque along your blood vessel walls starts with chronic, excessive oxidative stress and inflammation. Antioxidants and anti-inflammatory compounds support healthy blood vessels. The generous amounts of vitamin B1 and folate, B2, B3, and B6 reduce homocysteine levels which are the risk factors for heart disease.

Prevents stomach cancer

Peas contain high amounts of a polyphenol called coumestrol. A study says that consuming 2 milligrams per day of this phytonutrient prevents stomach cancer and a cup of peas has at least 10. So, you see how healthy it is!

Avert constipation and bad cholesterol

The high fibre content in peas improves bowel health and peristalsis. The niacin in peas helps to reduce the production of triglycerides and VLDL (very low-density lipoprotein, which results in less bad cholesterol, increased HDL ("good") cholesterol, and lowered triglycerides.

Antioxidants work like magic

As mentioned earlier, peas contain high levels of anti-oxidants. They include flavonoids like catechin and epicatechin, carotenoids like alpha-carotene and beta-carotene, phenolic acids like ferulic and caffeic acid, and polyphenols like coumestrol. These boost your energy level and immunity and also helps to fight ageing signs.

Needed for healthy bones

One cup of peas contains 44% of Vitamin K which helps to anchor calcium inside the bones. Its B vitamins also help to prevent osteoporosis and promote healthy bones.

Benefits of anti-inflammatory elements

Peas have strong anti-inflammatory properties. These properties include anti-inflammatory phytonutrients like Pisumsaponins I and II and pisomosides A and B, Vitamins C and E, zinc and omega-3 fat in the form of alpha-linolenic acid (ALA). These prevent wrinkles, arthritis, bronchitis, candida, osteoporosis and Alzheimer's.

Manage your weight

A cup of peas has less than 100 calories but lots of protein, fibre and micronutrients. This keeps you full for a longer time and helps you to manage your weight.

Peas provide you iron

The iron you consume can be found in haemoglobin, the protein responsible for carrying oxygen throughout your body. Inadequate intakes of iron decrease oxygen delivery, which makes you feel tired, decreases your ability to concentrate and increases your risk of infection. A 1/2-cup serving of peas contains 1.2 milligrams of iron which can solve the problem of iron deficiency.

Regulates blood sugar

All carbohydrates are natural sugars and starches with no white sugars or chemicals to worry about. High fibre and protein slow down the digestion of sugars. The anti-oxidants and anti-inflammatory properties prevent or reverse insulin resistance (type 2 diabetes).

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Sweet Potatoes Vs. White Potatoes

People tell me that they know that sweet potatoes are healthier than white potatoes as if it's an accepted fact. Whenever I'm not aware of something that's apparently an established fact, I feel the need to either get caught up on this obvious information or else to find out why this commonly held belief is actually not true.

In order to do this, I decided to do some research.

I needed to find out which potato was actually healthier.

It seemed the easiest way to compare the two types of potatoes was to make a chart to compare them side by side; so here's a handy chart I made to compare the two:

Nutrients... White Potatoes... Sweet Potatoes

Calories... 94... 90

Protein... 2.1g... 2.01g

Carbs... 21.08g... 20.71g

Fiber... 2.1g... 3.3g

Iron... 0.64mg... 0.69mg

Potassium... 544mg... 475mg

Vitamin C... 12.6mg... 19.6mg

Vitamin A... 10 IU... 19,218 IU

Oh, by the way, this is comparing a 100 gram serving of white baked potato with its skin on, to a 100 gram serving of baked sweet potato with its skin on. This information is from the USDA website (Basic Report, Potatoes, white), (Basic Report, Sweet).

You have to be really careful if you're trying to compare these two types of potatoes by the size of the actual whole potato because a medium sized sweet potato weighs 114 grams and a medium sized white potato weights 173 grams. Instead of using size to compare, it's better to use weight.

Breaking it down:

Let's start with the two numbers people want to know first: calories and carbs. As you can see, the calories are almost identical. There are about 3500 calories in a pound of stored body fat so a difference of 4 calories isn't going to matter much either way. How about carbs? One gram of carbohydrates equals about 4 calories, so again, either potato will give you about the same amount.

Now here are the two biggest differences. The first is potassium. If you think of potassium, you probably think of bananas. Well, get this: 100 grams of banana has 358 mg of potassium. Sweet potatoes top bananas with 475 mg of potassium and white potatoes go a step higher with 544 mg! However, most people get enough potassium just from eating a variety of healthy foods so you'll probably get enough of this vital mineral without having to rely on eating potatoes all the time.

And now for the biggie! Vitamin A! What an incredible difference between white potato's 10 IU of vitamin A and sweet potato's 19,218 IU of vitamin A! What does vitamin A do, exactly? It supports your growth and development, helps your immune system, and aids your eye health/night vision. You know how you're supposed to eat carrots for night vision? Well, 100 grams of boiled carrots has 17,033 IU of vitamin A, so it actually has less than sweet potatoes. But before you put them on your list of foods to eat every day, here's something you should know. Most people already get enough vitamin A just from eating a variety of healthy foods. So, with both potassium and vitamin A, if you eat healthy foods, you should be getting all the nutrients you need without having to resort to eating huge amounts of either type of potato. (Vitamin A and Bone Health, 2012).

The Bottom Line:

The calorie, carb, and protein amounts are almost the same in both potatoes. While white potatoes have more potassium and sweet potatoes have more vitamin A, you can get sufficient amounts of these nutrients from eating other healthy foods too. So, don't worry about which one to choose. Both of these potatoes are healthy! Enjoy them both.

References:

NIH Osteoporosis and Related Bone Diseases. (2012, January). Vitamin A and Bone Health. Retrieved from http://www.niams.nih.gov/Health_Info/Bone/Bone_Health/Nutrition/vitamin_a.asp

USDA. Basic Report: 11357, Potatoes, white, flesh and skin, baked. Retrieved from http://ndb.nal.usda.gov/ndb/foods/show/3132?fg=&man=&lfacet=&format=&count=&max=25&offset=25&sort=&qlookup=potatoes

USDA. Basic Report: 11508, Sweet potato, cooked, baked in skin, without salt. Retrieved from ndb.nal.usda.gov/ndb/foods/show/3255?fg=&man=&lfacet=&format=&count=&max=25&offset=75&sort=&qlookup=potatoes



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Healthy Foods - Legumes Are Amazing Health Foods

What is a legume? Any food that develops a seed pod that will split on both of its sides when it is ripe is in the legume food group. Grasses, alfalfa and clover are legume foods that are fed to animals because of their high nutritional value. Legumes have two times more protein than grains; contain vitamin B and high iron content. These are easy foods for your digestive system and contain no cholesterol. We know them in our diet as lentils, peanuts, soybeans, beans and peas.

Prebiotics, which is a dietary supplement in the form of non-digestible carbohydrate that favors the growth of desirable microflora (plants that can be seen only under a microscope) in the large bowel, is found in legumes, as well as in bananas, asparagus, garlic, leeks, sunchokes, onions and the list goes on. Lentils which are legume have a naturally large quantity of dietary fiber and prebiotics. Instead of eating a lot of red meat in your diet which is very hard for your body to digest you can get high quantities of iron and protein by eating lentils especially when you cook them along with foods that are rich in vitamin C like tomatoes.

Yogurt without added sugar is also an excellent prebiotic. Like the legume, yogurt that has either active or live ingredients listed, especially if there is added fiber, is a culture that works wonders for your intestinal bacteria. This is good bacteria that promote health and immunity. Yogurt without added sugar promotes the growth of these good bacteria that aid digestion. Besides aiding the intestinal track these foods can also assist the body in absorbing important minerals like iron, zinc, magnesium and calcium.

The following is a detailed list of legumes:

Adzuki beans (Asian cooking)
Anasazi beans (Southwestern cooking)
Black-eyed peas
Butter beans
Chick peas or garbanzo beans
Green beans (snap or string)
Kidney beans
Lentils
Mung beans (sprouted beans that can be made into noodles)
Navy beans
Peas (dried or split)
Pinto beans
Soy beans
Licorice (Used to flavor or sweeten products, such as candies, beverages, and medicine)
Peanuts

Peanuts are legumes and actually are not technically nuts. They do come from a split pod and seed which is part of the leguminosae family of foods. The plant does bear flowers so there is a confusion of which family it should be classified as, the nut or the legume. The very name indicates there is a confusion, pea-nut. Bottom line, is the peanut has the nutritional values of the legume family of foods but is used in cooking like nuts, besides the flavor is nutty.

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Pork - A Different Perspective

Pork is one of the most patronized food products worldwide. You can find different pork cuisines in every culture which are commonly presentable in various cuts. It can be enjoyed grilled, fried, stewing and many other cooking methods. But because pork mainly lacks in fiber, it became a primary suspect in various known diseases such as cardiovascular diseases and cancer.

If you are a health advocate, you probably preferred promoting vegetables and fruits instead of meat products especially pork meats. Although people sees pork as a food that gives higher health risks, there are still a number of positive health benefits that pork products are known for. Let me site some information about pork's important health benefits.

To change your perspectives about pork, let me give you some of the nutrients that pork offers which less people are aware of. First thing you should know is that pork contains less salt and a perfect source of protein. As you know, protein is a very important component to produce body energy and for building muscles and strength.

This food also contains important minerals and vitamins that our body needs. It includes the following.

1. Fats
Pork fats depends on the meat cuts. A 100 grams lean meat contains six grams of fats. If the meats are cut well, you can enjoy more unsaturated fat that saturated fat which are more beneficial to health.

2. Iron
Iron is abundant in various meat products especially in pork. A 100 grams of pork can give you 15% of your daily iron needs.

3. Vitamin B12
100 grams of pork meat can give you 70% of your daily needs of vitamin B12 which promotes better nerve health.

4. Zinc
Pork is also a good source of zinc than any other foods. A regular dose of pork can give you adequate body requirements of zinc.

The only thing that makes pork bad is the lack of fiber. This is the reason why pork should be taken in moderation to prevent serious diseases. It is wise to apply a balanced diet in your daily meals.

So the next time you dine-in to your favorite restaurants, it is okay to choose a pork dish from the menu because not all things are bad when it comes to pork. Just make sure that you consume meat moderately and never indulge too much in its fats because that can give you more health problems. So in summary, avoid fats and it is considered safe to eat pork!

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Celery Drink Recipes

This is the Fruit That Will Make Your Liver 20+ Years Younger!

Grass Fed Beef Versus Grain Fed Beef

The recent growing popularity of organic products has sparked a debate about grass-fed beef benefits versus the price you pay for it. Is the 2 - 3x supermarket price markup worth it? The bigger issue is more likely the overall health benefits of eating grass fed beef over the conventional grain or corn fed beef. This article will discuss the differences in how the grass fed and grain fed meats are created, processed and ultimately affect your health.

Definition

How cattle are raised will determine the quality and specific makeup of the meat. There are three phases to the process:

Phase 1. This is the infant stage - the calf is born, consumes only milk from its mother and eventually eats grass for the first time in a pasture at 7 - 9 months of age.

Phase 2. This stage is where the type of feeding methods change in the process. This phase will last from the end of phase 1 to just before the slaughter to yield the meat. grass fed beef eat grass from the ground while grain fed will eat a variety or different grains in a lot of cases in an enclosed environment.

Phase 3. This finishing stage is just before harvest which involves rapid growth. Some producers will use grain at this stage even though the cattle have been fed exclusively grass up to this point. This is the time when the cattle increase in weight faster than any other time frame. How they are fed will drastically change the finished product in both weight and quality of meat.

Your local supermarket or butcher shop will offer four types of meat which will vary in exposure to grain.

1. Veal - this is calf meat from phase 1 above. It has never been fed grain and will be predominantly males as they do not produce milk so are of lower value as adults.

2. Organic or 100% grass fed - cattle that have spent their whole lives in a pasture.

3. Initially grass fed beef but finished in phase 3 with grain.

4. Grain fed beef that have been raised in the conventional manner and have not eaten grass in a pasture at all.

This list (not surprisingly) is also in order of most expensive to least expensive.

The Benefits

Unfortunately the research on this topic is fairly limited as it is not a really popular concern to the public. With limited data, we will compare only the two extremes - 100% grass fed and 100% grain fed beef.

One research group did a comparison of grass fed and grain fed beef using samples from different farms in the continental USA. Having samples collected in this way takes into account the different regions of the country with differing quality of both grass and grains as feed. The meat tested is the same beef that you would find in a supermarket. All of the farms are the suppliers of meat to the local grocery stores, restaurants, burger joints, etc.

The results were not overly surprising - the nutrient profiles of the two types were very similar.

- the fat in grass fed meat is a darker yellow color possibly due to larger amounts of vitamin A and carotenoids

- slightly less marbling (lines of fat in the meat) in grain fed which makes it a little leaner

- a little less unsaturated fats but more omega-3's and saturated fats in grain fed beef (but not by very much)

- the ratio of omega-6 fats to omega-3 fats is much lower in grain fed beef at 2.45 compared to 9.6 for grass fed meat. Omega fats are known to have anti-inflammatory properties so the high ratio is much better.

There was a different study that looked at the effect of using grain in the last two months of cattle development. The findings showed that the longer grain was used, the more saturated fats were produced. This is the opposite of the previous research. The other results were the same.

Overall, the findings make the two types of meat very similar with only omega fats being better in grass fed beef.

Human Benefits

We have taken a look at the research involving the meat itself but what about feeding it to humans and seeing the result? Another group did a 4 week test where they fed two groups of people beef that was either grass fed or grain fed in the final phase of growth. The subjects underwent blood analysis which showed the grass fed beef group had significantly better levels of omega-3 fats, lower omega-6/omega-3 fat ratio and higher levels of DHA (docosahexaenoic acid). DHA is a fish fatty acid that has been shown in research to improve memory and slow the progress of Alzheimer's disease.

Based on these findings, anyone who does not eat very much fish to obtain DHA would benefit from grass fed beef to obtain it, even if the amount is not as significant.

Commercial grain fed beef is notorious for containing antibiotics and artificial hormones as the cattle are treated in captivity. Grass fed beef would help lower the risk of exposure. Testing in this area is quite limited so some of it is speculation.

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