Archive for the ‘Health’ Category
Will you walk away from the table with fewer calories if you start your meal with a salad? It depends on the salad.
Researchers had 42 women eat as much pasta as they wanted for lunch, with or without one of several salads before the pasta. The women ate 12 percent fewer calories when they were given a large salad (3 cups) with low calorie density (veggies plus fat-free dressing and light cheese) than when they ate pasta alone.
Even after a small (1 1/2-cup) salad, they ate seven percent fewer calories than when they were offered pasta alone.
However, when the women ate either a large or small calorie-dense salad (with regular dressing and cheese), they ended up consuming more calories than when they ate only pasta.
What to do: Start dinner with a salad that’s mostly vegetables. If you aren’t a fan of fat-free dressing, try reduced-fat (as little as possible) and skip the cheese, croutons, Chinese noodles, and other calorie-dense salad trimmings.
Want to give your body a boost in health and healing? Then you may want to add some fresh pineapple and pineapple juice to your diet. Pineapples are nutritionally packed members of the bromeliad family. This delightful tropical fruit is high in the enzyme bromelain and the antioxidant vitamin C, both of which plays a major role in the body’s healing process.
Bromelain is a natural anti-inflammatory that has many health benefits and encourages healing. According to Dr. Andrew Weil, bromelain is very effective in treating bruises, sprains and strains by reducing swelling, tenderness and pain. This powerful anti-inflammatory effect can also help relieve rheumatoid arthritis symptoms and reduce postoperative swelling. Additionally, the bromelain contained in fresh pineapple can relieve indigestion. This enzyme helps break down the amino acid bonds in proteins, which promotes good digestion. more
Pineapples provide an ample supply of vitamin C too, a commonly known antioxidant that protects the body from free radical damage and boosts the immune system. Vitamin C helps build and repair bodily tissue and promotes wound healing. The body uses vitamin C to help metabolize fats and cholesterol, absorb iron, and synthesize amino acids and collagen. Collagen is one of the primary building blocks of skin, cartilage and bones. Vitamin C also decreases the severity of colds and infections.
Furthermore, due to its high vitamin C content, pineapples are good for your oral health as well. A study conducted at the State University of New York at Buffalo found that vitamin C can reduce your risk of gingivitis and periodontal disease. Besides increasing the ability of connective tissue to repair itself, vitamin C also increases the body’s ability to fight invading bacteria and other toxins that contribute to gum disease. Periodontal disease, which destroys gum tissue and underlying jaw bones, has been linked to heart disease, stroke and type 2 diabetes.
So if you want a natural way to enhance your body’s healing mechanisms, promote overall good health and tantalize your taste buds, pineapples are the way to go. Choose the fresh fruit because it has the most healing properties. Unfortunately, most of the bromelain in canned pineapple is destroyed due to the heat used in the canning process.
When choosing a fresh pineapple, do not judge ripeness solely based upon color. There are several varieties on the market that range from green to golden yellow. The most important factor in determining ripeness is smell, let your nose help you decide. Ripe pineapples give off a sweet, fresh tropical smell. Avoid pineapples that give off an unpleasant odor or have any soft spots or areas of dark discoloration. Once home, let the pineapple sit on your counter at room temperature until ready to use. This will preserve its sweet and tangy flavor.
To prepare pineapple, you need to peel it, remove the eyes (the thorny protrusions within the puffy squares of the skin) and the fibrous center. First, cut off the top and bottom of the pineapple with a sharp knife. Place the pineapple upright on a cutting board and carefully slice off the outer skin. With a sharp paring knife or the end if a vegetable peeler, remove the eyes. Don’t cut too deep, just enough to lift out the section that contains the eye. Then, remove the fibrous core. One way to do this is to cut the pineapple lengthwise into 4 wedges (quarter it) and cut around the fibrous center core. Another popular way is to slice the pineapple crosswise and remove the cores individually with a cookie cutter. Once the fruit is prepared, it can be diced and eaten fresh, added to salads and entrees for an exotic flavor, or made into tasty tropical drinks.
Five a day of fruit and vegetables is considered the minimum necessary for healthy eating. But five a day of what, and what constitutes a portion for the five a day diet?
Five a Day
‘Five a Day’. That’s the slogan that’s being promoted to encourage us and our children to eat more healthily. Five a day refers to the number of portions of fruit and vegetables that each person, whether adult or child, needs to eat to keep themselves in good shape.
What Does Five A Day Mean?
While the slogan is one that most people are now aware of, what does it actually mean in practice? To put the issues into two simple questions, “If you need five a day, what is that five of?” and, “If you need five a day, how much makes one?”.
Five A Day of What?
The requirement for five a day refers to any vegetable or fruit. It doesn’t really matter whether its raw, cooked, tinned,frozen,pureed, sautéed, steamed, mashed or turned into a smoothie. They’re all good. That’s good news for parents who have difficulties persuading their children to move beyond burger and fries.more
What is important to remember, however, is that any one type of fruit or vegetable can only be counted as ‘one’ of the five a day once during the day. It’s no good drinking five bottles of strawberry smoothie (probably the nicest single way of eating fruit!) and thinking ‘that’s my five a day’. Because different fruits and vegetables bring different benefits, and contain different minerals, amounts of ruffage and vitamins, the body (and the mind) needs a variety of fruit and veg to keep it working at full efficiency. So, remember, mix up the fruit and vegetables and makes sure that everyone in the family gets a ‘real’ five a day.
The Size of a Portion
Now that the mix of five a day is determined, what makes an appropriate five a day portion? Basically, a portion of fruit or vegetable should be about the size of a fist. So,
• if it’s peas, cooked cabbage, turnip or carrot, two or three heaped tablespoons should do the trick
• an apple, orange or grapefruit is very handily sized being about the size of a fist, so one of those constitutes a portion
• plums are a little smaller, so two or three will fit the bill
• for smaller berries, a third of a breakfast cereal bowl is about right
• if it’s a mixture of salad leaves, the lower density means that a portion constitutes a larger volume.
Staying Healthy Through a Good Diet
Five a day is both a slogan and something people should aspire to. (There are those who suggest that people need more than five a day, something closer to eight.) For those who don’t already have many fruit and vegetables in their diet, it’s something to work towards. For parents, thinking about how to get the kids interested in eating healthily can provide a lot of mental stimulation (also good for you)! There are lots of interesting ways of preparing fruit and veg to make them appealing to kids. The internet is awash with recipes and many can be found here at Suite101. Take a look around. Five a day can and should be enjoyable and fun and it constitutes an essential part of a healthy lifestyle.
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Without proper nutrition, bones can become weak and brittle and joints can become damaged.
The health related benefit of a high consumption of fruit and vegetables on a variety of disease has been gaining increasing prominence in the literature over a number of years. A number of observational experimental clinical and intervention studies over the past decade have suggested a positive link between fruit and vegetable consumption and the skeleton (or bones). The skeleton itself has been referred to as “a giant ion exchange column loaded with an alkali buffer,” as 80% of body carbonate, 80% of body citrate, and 35% of body sodium are contained in solution within the hydration shell of bone and are released in response to metabolic acid.more
A variety of population based studies published in the later part of the 1900s and more recently between 2001 and 2003 have demonstrated a beneficial effect of fruit and vegetable potassium intake on indices of bone health in young boys and girls, premenopausal women, perimenopausal women, postmenopausal women and elderly men and women.
Calcium can be found in foods such as low-fat milk and yogurt, dark green, leafy vegetables such as kale and broccoli, carrots, yams and fruits such as oranges.
Acid – base homeostasis is critical to health and it is well documented that extracellular fluid pH remains between 7.35 and 7.45. A major requirements therefore of our metabolic system is to ensure that hydrogen ion concentrations are maintained between 0.035 and 0.045 m Eq/L. Acid-forming foods (protein and carbohydrates) drain calcium from the bones; alkalizing foods (fruits, vegetables, seaweeds) neutralize the acids and prevent calcium drain.
• Effect of dietary acidity:
On a daily basis, humans eat substances that both generate and consume protons and, as a net result adult humans on a normal western diet generate approximately 1 mEq per kg body weight of acid per day. Of course, the more acid precursors a diet contains, the greater the degree of systemic acidity. We know that as humans becomes older their overall renal function declines which include their ability to excrete acid. Hence with increasing age humans become slightly but significantly more acidic, leading to negative calcium balance. Furthermore, osteoclasts and osteoblasts appear to respond independently to small changes in pH in the culture media in which they are growing. There is evidence that a small drop in pH close to the physiologic range, causes a tremendous burst in bone resorption.
• Role of potassium carbonate:
From a clinical point of view the study by sebastian and colleagues in 1994, which demonstrated that potassium bicarbonate administration resulted in a decrease in urinary calcium and phosphorus, with overall calcium balance becoming less negative or more positive is a very important study in the investigation as to whether alkali is important for bone health. Changes were also seen in markers of bone metabolism with a reduction in urinary excretion of hydroxyproline (bone resorption) and an increased excretion of serum osteocalcin (bone formation). Long-term studies looking at alkali administration on indices of bone health throughout the lifecycle are now urgently required.
• The DASH Diet:
Further support for a positive link between fruit and vegetable intake and bone health can be found in the results of the DASH (Dietary Approaches to Stopping Hypertension) and DASH sodium intervention trials. DASH diets rich in fruit and vegetables were associated with a significant fall in blood pressure compared with baseline measurements. However of particular interest to the bone field were findings that increasing fruit and vegetable intake from a 3.6 to 9.5 daily servings decreased the urinary calcium excretion from 157 mm/d to 110 mg/d.
Foods for improving bone health:
• Dairy foods provide the major, readily absorbed sources of calcium. Women aged 40 and over should consume 3-4 serves of low fat dairy food daily. Other, non-dairy sources of calcium include fortified breakfast cereals, canned fish with edible bones, some nuts, seeds and green vegetables.
• If calcium supplements are required, the best absorption rate is from a dose of 500-600mg of calcium once or twice daily.
• Avoid salty foods and adding salt to meals and during cooking.
• Vitamin D supplements may be necessary for elderly women with inadequate sun exposure