Food Diet

The importance of salt in human body

2012-05-26T18:33:00.000-07:00

Halite is the mineral name for common salt – sodium chloride. Salt is essential for regulating bodily functions; the human body contains around 230g of salt.

Sodium is an unstable metallic element and chlorine is gaseous at normal temperatures.

Halite is also used as a food preservative, for seasoning and in agriculture e.g., salt licks for cattle, and in animal feed.

The 98 percent of the salt remains is basically pure sodium chloride, but many people feel that body responds differently to refined salt than of natural salts, probably because the trace minerals normally found in natural salt deposits are refined out of processed salt.

Nutritionally, the sodium in salt is vital to good health. Sodium regulates the fluids levels in the human body, and human could not survive without salt in their diet.

Salt is needed for nerve cell communication and processing information with brain cells. It strengthens bones, a osteoporosis is a result of salt an water shortage in the body.

Salt absorbed water. The circulation or distribution of water in the human organisms is due to the chemical action of the molecules of sodium chloride.

Humans do not actually need large amounts of sodium, and overconsumption can cause health problems.
The importance of salt in human body

Selenium containing food

2012-05-22T01:35:00.000-07:00

Many foods include (grain products, seafood, meat and poultry) are major sources of selenium. Seafood accounts for approximately 30% of the dietary selenium intake.

Drinking water has not been found to provide significant amounts of selenium in the diet.

The good news is there are some good dietary sources of selenium: Mushrooms, egg yolks, seafood, poultry and kidney, liver and muscle meats contain the mineral. Vegetables -- garlic, onions, broccoli, asparagus, tomatoes and others -- as well as whole grains and seeds can also be good sources of selenium.

Cereal products make a major contribution to intake because of the relatively large amount of them consumed in most diet.

However, because the amount of selenium in vegetables and grains depends on the selenium content in the soil in which they are grown.

Another good source of the element is nuts, particular Brazil nuts.

The selenium content of food is largely dependent on the content of volcanic ash in the soil on which the food was grown, with higher volcanic ash content yielding higher selenium levels. Soil that is irrigated by seawater, such as much of California's cropland, also contains higher levels of selenium.

Researchers also know that soil in the high plains of northern Nebraska and the Dakotas have very high levels of selenium.

Selenium from natural food sources has a higher bioavailability than functional foods or nutraceuticals and dietary supplements.
Selenium containing food

High legume diet for diabetics

2012-05-01T12:20:00.000-07:00

Legumes are the protein packed stable of a vegetarian diet. The legume family includes thousands of plants species, including beans, soybeans, lentils, peas and the beloved peanut.

The small quantities of fats in legumes are mostly unsaturated fats. Not only are legumes excellent sources of essential minerals, they are rich in dietary fiber.

The benefits that the fiber and protein provide, however, make them a better option than the usual carbohydrates such as bread, pasta or rice.

Legumes generally have low glycemic index values. This happened because legumes are high insoluble and insoluble fiber, they are metabolized more slowly than other foods. This puts them lower on the glycemic index, which supports blood sugar control.

Substituting legumes for high glycemic index foods lowers the glycemic loads of one’s diet.

Low dietary glycemic loads have been associated with reduced risk of developing type 2 diabetes mellitus in several research.

It decrease the risk of type 2 diabetes mellitus by improving blood glucose control, decreasing insulin secretion and delaying the return of hunger after a meal.

Many patients were able to reduce the insulin required daily, and some were even able to eliminate it.

Legumes have also been suggested to contribute in preventing cardiovascular disease and diabetes mellitus. For instance soy protein consumption has been associated with decrease in cardiovascular risk factors among type II diabetic patients.

In the study some legumes proteins may present anticarcinogenic and anti diabetic properties.
High legume diet for diabetics

Good Diet of Barley

2012-04-28T18:01:00.000-07:00

The major nutritional components of the mature kernel are carbohydrates (starch, sugars, and fiber), protein (amino acids), lipids (fatty acids), and ash (minerals).

The chief benefits of barley is provided by its fiber components. Like oat bran barley’s dietary fiber is high in beta-glucan, which helps lower cholesterol by binding to bile acids and removing them from the body via the feces.

The soluble fiber also helps manage blood glucose.

Barley is excellent food for the anemic and nervous on account of its richness in iron and phosphoric acid.

In Neolithic times the grain was cooked, crushed and pounded into a nutritious milk that built strong bones – barley is now recognized to be important for osteoporosis due to its high calcium and potassium content.

It is also useful in fevers and all inflammatory diseases, on account of its soothing properties. From the earliest times barley water has been the recognized drink of the sick.

In cooking barley meal is best used as a thickening base for soups. Barley meal may also be added to soups to thicken them. Races that lives on barley are noted for their health and vigor.
Good Diet of Barley

Good about avocado

2012-04-24T18:30:00.000-07:00

The attractiveness of the avocado as a subsistence and modern food is due to good vitamin and mineral content, high energy content derived principally from mono-unsaturated fats, and good supply of soluble and insoluble fibers, all of which make it one of the most nutritious fruit available.

Avocado contains a monosaturated fat called oleic acid, this is believed to lower total and LDL cholesterol levels and promote the good HDL cholesterol, it also protects against breast cancer.

Avocados can help to protect against high blood pressure, heart disease and stroke because of they have a high content of the mineral potassium which guards against these diseases.

Avocado also high in iron and magnesium.

The high concentration of carotenoids and tocopherols within avocados are known to protect against prostrate cancer.

The Aztecs used the avocado for its aphrodisiac qualities and believed or could improve sexual prowess when consumed. There was unconfirmed reports tell about the successful use of avocado an an aphrodisiac by lower Amazon Basin who prefer the fruit to more readily available marijuana.

Half of an average size avocado contains about 180 calories and can be used in salads, dips, garnishes, soups sandwiches or just eaten plain with a fork or spoon.
Good about avocado

Low Fat diet

2012-04-16T07:55:00.000-07:00

Eat low fat carbohydrate foods to calm down the nervous, anxious and jittery. Eat slowly and in just a few bites, a brain chemical called serotonin will begin to soothe the shattered nerves.

Fat is the large fat of most people’s diets. Average American consume about 40 percent of their calories from fat. Although some fat is necessary due good health, such as a high proportion of fat in the diets carries with it major problems.

Low fat diets were popular during the 1980s and 1990s encouraging people to eat foods low in fat or without fat altogether and instead eat foods high in carbohydrates.

Each gram of fat provides 9 calories and protein and carbohydrate provide only 4. In essence, the people can eat more food in a low diet because will consume fewer calories with each meal.

Most of the fat intake should come from unsaturated sources.

Fat is high in calories and so contributes to obesity, which in turn increases risk factor many disease.

A low fat diet is recommended because it is a diet likely to facilitate successful long term weight control, and it is the type of diet advocated for good overall health.

There are three key changes for people to follow low fat diet:
*Reduce fat consumption
*Increase consumption of foods such as bread, cereal rice and pasta
*Increase consumption of fruits and vegetables
Low Fat diet

Food sources of molybdenum

2012-04-14T19:03:00.006-07:00

Molybdenum s essential to both plants and animals. It is a lesser known trace mineral.

In human molybdenum is part of a complex called molybdenum cofactor, which is required for the three enzymes sulfite oxidase –involved in sulfur containing amino acid metabolism, aldehydes oxidase – catalyses the conversion of aldehydes into acids, and xanthine oxidase –participates in purine- uric acid compound- metabolism.

Molybdenum can protect against tooth decay and it plays an important role in and nitrogen metabolism. Molybdenum is found mainly in plant products such as cereals, whole grains and legumes.

Organ meat such as liver and kidney also are fairly rich sources, but other meats tend to be poor sources.

Milk and other diary products are good source of molybdenum. As the molybdenum content of plants depends on the soil molybdenum content and other environmental conditions, the molybdenum content of foods can vary considerably.

Foods that have vitamin C must contain molybdenum to activate the vitamin C.

Food sources of molybdenum

Vanadium in Human Diet

2012-02-28T18:25:00.000-08:00

In human, vanadium enters through diet drinking water or by inhalation. It is excreted primarily by kidneys.

Vanadium is an essential trace mineral. Vanadium is thought to play a role in metabolism of carbohydrates and may have functions in cholesterol and blood lipid metabolism.

In diabetics, vanadium supplement may have a positive effect in regulating blood glucose levels.

The studies showed that vanadium prevents heart attack. It inhibits the formation of cholesterol in blood vessels. It regulates sugar metabolism.

In animal studies it shows that vanadium also involved in building bones and teeth, formation of erythrocytes and thyroid functions.

This trace element in human body with concentration in human blood is about 100 ug/mL.

The major dietary sources of vanadium are sea foods oil and fats, vegetables, dairy products, meat, cereal and grains, fruits and nuts.

It includes black pepper, dill seed, mushrooms, shellfish and spinach.

It has been found in animal studies that vanadium deficiency to be associated with stunted growth impaired reproduction, altered red blood cell formation and iron metabolism.
Vanadium in Human Diet

Food sources of calcium

2012-02-23T18:03:00.003-08:00

Calcium is found in varying amounts in a wide range of foods.

Food sources of calcium include milk, milk products, sardines, clams, oysters, turnip greens, broccoli, legumes and dried fruits.

Some research suggest that the calcium in many plant foods is absorbed by human body better than the calcium in cow’s milk. Dairy foods such as milk, cheese and yoghurt are outstanding sources of calcium.

The product generally contribute about half of the calcium to American diets. Calcium in milk is readily absorbed because milk is fortified with vitamin D, which facilitates calcium absorption.

Fresh as well as dried fish, especially small fresh fish, if the bones are also eaten, provide substantial quantities of calcium in the diet.

When substantial amounts of grains are consumed, for like breads or as maize, these can be important sources, although the calcium in cereals rends to be less bioavailable than that in dairy products.

Food sources of calcium

Pasta: Source of Carbohydrate

2012-02-13T18:31:00.000-08:00

Pasta is an excellent source of carbohydrate. As pasta is made from flour it is high in starch which makes it a carbohydrate food.

Human get energy from carbohydrate and pasta is particularly healthy source.

If we eat a large plate of pasta at lunch, most of us will hardly be able to stay awake at 3.30 pm.

The carbohydrates in the past have triggered a rapid release of insulin into bloodstream, which drives blood glucose levels down.

We are sleepy because of a significant drop in brain function that resulted form a diminished supply of blood glucose.

Carbohydrate are made solely of rings of carbon, oxygen and hydrogen. The number and structure of the rings determine the type of carbohydrate.

Simple carbohydrates contain one or two rings, and complex carbohydrate contain many. And pasta is a concentrated source of complex carbohydrate.
Pasta: Source of Carbohydrate

Food sources of magnesium

2012-02-11T18:28:00.000-08:00

Magnesium is require by seven key enzymes for glycolysis pathway. Magnesium also participates in muscle contraction and blood clotting.

Magnesium supports the heart, increases brainpower, causes strong peristalsis, and also help build storing bones.

Magnesium is available in many foods. However, most people in the United States probably do not get as much magnesium as they should from their diet.

Magnesium is ubiquitous in foods. This mineral enters human diet mostly from plants. Whole grains, many vegetables, legumes, tofu, and some seafood are good sources, and chocolate contains modest amounts.

Foods with highest magnesium content include milk and other dairy products, meats, seafood, and blackstrap molasses.

Beverages rich in magnesium are coffee, tea and cocoa. Cocoa seems to be the number one source of magnesium.

Magnesium also can be found in whole unprocessed foods in the diet. However, different methods for calculating amounts of magnesium in foods have often lead to conflicting results.

Food sources of magnesium

Goat milk nutritional value

2012-02-02T17:44:00.000-08:00

Although the date of first milking and milk utilization is unknown, the first deliberately soured goat milk probably was prepared before 2000 BC.

Goat’s milk is used for drinking and making cheese and yoghurt.

Goat milk differs from cow or human milk in higher digestibility, distinct alkalinity, higher buffering capacity and certain therapeutic values in human medicine and nutrition.

The chemical composition of goat milk varies with breed and other factors, but goat milk contains approximately 11-0-13.0 % total solids, 3.0-5.5 % fat, 2.9-4.6 % proteins, 3.8-5.1 % lactose and 0.69-0.81 % ash (mineral matter).

It is naturally homogenized, with smaller fat molecules evenly suspend throughout the milk.

Fat in goat milk is high of short chain and medium chain triglycerides therefore goat milk more rapidly digested than cow milk because lipase attacks ester linkages of short or medium chain fatty acids more easily than those of longer chains.

Goat milk contains slightly less total casein but higher non-protein nitrogen than the cow counterpart.

Milk from goats is also high in vitamin A and niacin. Goats milk is one of the best fluorine sources, nearly ten times higher than cow’s milk. Dietary fluorine helps build immunity, protect teeth, and strengthen bones; however, fluorine is lost in pasteurization.

Goat milk taste varies a great deal by bred, by feed stuffs, by stage of lactation, by the age of the milk and especially by the way it’s handled.

This milk may be the milk of choice for children who are allergic to cow’s milk. The difference in the proteins mean that goat’s milk doesn’t cause an allergic response.

Goat milk nutritional value

Health Advantages of Juice

2012-01-05T20:32:00.000-08:00

Nothing is more nutritious than juice. The benefit of juice is that it is comparable to fresh fruit in terms of the nutrients it provides. Also it is sometimes easier for a child to drink juice that its is to eat fruit.

Drinking fresh fruit and vegetable juice, drinking something tastes great and is nutritious is benefit enough.

Raw juice, when extracted from originally grown fresh vegetables and fruits, provides the easiest way to the body to ingest a high percentage of the vitamins and minerals found in these foods.

Raw juice fats are great for losing weight and for cleansing the organs, cells and tissues of the body.

Juices have an effective cleansing effect and also have the additional benefit of providing enzymes for detoxification that our stressed livers may require in extra amounts.

The concentration of pounds of valuable foods into a single glass of juice maximize digestion and is the major benefit of fresh of squeezed juice.

For optimal benefits the juice must be prepared fresh daily.

Health Advantages of Juice

Sources of of vitamin E

2011-11-22T00:22:00.000-08:00

Vitamin E is present in human tissues and it is necessary for normal metabolism. It is found to be widely distributed in foods.

Much of the vitamin E in the diet comes from vegetable oils and products made from them, such as margarine and salad dressings.

Among vegetable oils, the content of vitamin E isomers differs vastly. Some vegetable oils such as olive, safflower and sunflower are rich in alpha-tocopherol, while other oils such as sesame seed, soybean, maize and rapeseed oil are rich in gamma-tocopherol.

Wheat germ oil is especially rich in vitamin E. While major sources of vitamin E in Japan are fish and shellfish.

Vitamin E also can be found in sweet corn, cashews, almonds and peanuts. Avocadoes are another good sources of vitamin E.
Sources of of vitamin E

Mineral in Avocado

2011-11-02T19:01:00.000-07:00

The avocado is a native American exotic fruit unlike any other.

They contain no starch and little sugar but are an excellent source of usable food energy.

Avocado includes necessary minerals like potassium, calcium and sodium. These are used to provide the mineral necessity of the body.

Potassium regulates pressure of blood. They can decrease the risk of stroke, lower high blood pressure, relieve heartburn, prevent ulcers and speed the recovery from diarrhea.

Sodium reduces the risk of high blood pressure and stroke.

Sodium and potassium, give avocado a high alkaline reaction.

Avocado also contain iron and copper which are so necessary in building red blood cell and the prevention of nutritional anemia.
Mineral in avocado

Healthy Diet with Honey

2011-11-02T18:30:00.000-07:00

Honey is produced from the nectar in flowers gathered by bees to feed young bees. Honey also used as energy source for their workers.

Honey bees collect nectar, a sugary solution form nectarines in blossoms and sometimes for nectarines on the leaves or stem of plants.

It has been long recognized as one of the finest of nature’s energy foods.

Nectar may consists of 50 to 80 percent water . Most of the water in the nectar evaporates, when converted, resulting in honey, which is thirty five to forty percent fructose, thirty to thirty five percent dextrose, water 16 to 18 percent and small amounts of enzymes, etc.

The finest and most prized honeys, deliciously sweet and white are likened to fat in color, consistency and sweetness.

Researchers have found that honey is a rich source of disease fighting antioxidants and recommended honey as a healthful sugar substitute.

Honey can be very useful in treating diabetic in many cases: as a means of preventing acetonaemia, for which sugar always has to be a prescribed diet, as a nutritious diet to the diabetic and as sweet taste substance.

Studies also singled out honey as a key nutrient to be used in endurance exercise, providing blood sugar restoration and extra staying power.

Honey also found to contain an anti-hemorrhaging factor, which suggest the presence of vitamin K.

Hippocrates was said to have prescribed honey for longevity and general good health.

The Romans also believed that honey belonged in the diet of those who desire a long and healthy life.

Honey is specially useful in providing energy and heat to the body in old age.

Honey is best taken in a water solution, because in this form its component are easily absorbed and reach the blood stream and thence are transport into the tissues and cells of the body.
Healthy Diet with Honey

Diet with passion fruit

2011-10-11T19:07:00.000-07:00

Passion fruit is a popular fruit in many subtropical and tropical countries. Yellow and purple passion fruit are good sources of pro-vitamin A, niacin, riboflavin and ascorbic acid.

Ripe passion fruit yields to gentle pressure and is loaded with nutritional values.

Purple passion fruit have plenty of nutrients with only low moderate calories. They contain no fat or cholesterol. Lots of vitamin C and some vitamin A means better immunity and possible cancer protection.

Passion fruit contains about 70-89% water, 6-23% carbohydrates and 2-3% proteins.

Passion fruit juice and in particular the edible seeds are considered an excellent source of dietary fiber. Passion fruit contains about average 10-16%, while its edible seeds may contain more than 65% dietary fiber.

A good source of iron. Although passion fruit are higher in sodium than most fruit, there’s nice amount of potassium to help offset the sodium and potassium also helps prevent stroke.
Diet with passion fruit

Nutrition of Phospholipids

2011-09-28T02:02:00.000-07:00

Like triglycerides, phospholipids contain glycerol and fatty acids. However, phospholipids also contain other substances that give them entirely different properties and functions.

All fats and oils and fat containing food contain a number of phospholipids. The phospholipids used by the food industry as emulsifiers.

Phospholipids occur naturally throughout the plant and animal world, albeit is small amount compared with triglycerides.

The lowest amounts of phospholipids are present in pure animal fats such as lard and beef tallow.

In some crude vegetable oil, such as cottonseed, corn and soybean oils, phospholipids may be present at levels of 2 to 3 percent. Fish, crustacea, and mollusks contain approximately 0.7 percent of phospholipids in the muscle tissue.

Naturally occurring phospholipids are often lost when foods are processed, but other phospholipids are frequently used as food additives.

Phospholipids are surface active, because they contain a lipophilic, and hydrophilic portion.

Since they can easily be hydrated, they can be removed from fats and oil during the refining process.

Overall, a typical diet contains only about 2 grams per day, However, phospholipids are not dietary essential because the body can readily synthesize them from available raw materials.

Because of phospholipids are soluble in both water and fat, they can help fat soluble substances including vitamins and hormones to pass easily in and out of cells.

The phospholipids also can act as emulsifiers in the body, helping to keep fats suspended in the blood and body fluids.
Nutrition of Phospholipids

Health Benefits of Fiber in Oats

2011-09-24T22:02:00.000-07:00

Oats is a good source of soluble fiber. Soluble fiber absorbs cholesterol from the blood and carries it away.

Higher fiber oats aid in food digestion and may help with the memory performance.

It helps slow digestion and absorption of foods and promotes a feeling of fullness.

It also promote a slower and more sustained release of glucose into bloodstream.

In addition, high fiber oats seem to improve insulin sensitivity by keeping blood sugars stable and reduce your risk factors of cardiovascular disease by lowering LDL cholesterol.

Beta glucan is the soluble fiber in oats. It has been shown to help lower cholesterol.

To help reduce blood cholesterol, one must consumed 3 grams a day of soluble fiber. Rolled provides 4 grams of total fiber in a cup serving. It means that 3 grams of soluble fiber from oats daily is equivalent to about 1.5 cups of cooked oatmeal.

Oatmeal or rolled oats, oat flakes are high in soluble fiber and low in gluten. Regular rolled oats are higher in fiber than instant oatmeal.

Evidence for the effectiveness of fiber in the control of other disease appears equivocal; however, populations with higher fiber intakes have a lower incidence of gastrointestinal disorders, heart disease and breast and colon cancers.
Health Benefits of Fiber in Oats

Guar gum and diabetes

2011-09-24T18:01:00.001-07:00

Guar gum is a vegetable gum derived from the Indian cluster bean. It is mostly used in food products. They have many food applications, including ice cream, frozen desserts, low-fat cheese products, bakery goods, sauce and dressings.

It is a low viscosity water soluble dietary fiber that has been used to treat diabetes because it slows the absorption of glucose from the gut. It also slows down gastric emptying.

It was known has the ability to reduce the levels of cholesterol, triglycerides and low density lipoproteins in the blood and binds with toxic substance and carries them out.

According to research in Finland guar gum can reduced after meal blood glucose, insulin requirements, and total blood cholesterol in type 1 diabetics.

Guar gum can be consumed for an extended period by type 2 diabetics without compromising mineral balance, according to researchers at the Beltsville Human Nutrition Research center and Sinai Hospital. Guar gum is an effective aid to glycemic control and its use might have a role in the treatment of type 2 diabetes.

People whose diet naturally contain high proportions of food with high glycemic scores are more likely to develop cardiovascular disease, to be obese, to be insulin resistant and to develop Type 2 diabetes.

Guar gum also have been reported to reduce fasting hyperglycemia and postprandial blood glucose response in type 1 diabetes, One of the mechanism accepted is that guar gum inhibit absorption of glucose from the small intestine by slowing the rate of gastric emptying and intestinal transit.
Guar gum and diabetes

Protein consumption

2011-08-18T03:53:00.000-07:00

Protein consumption
Protein seems to have more positive image than the other macronutrients. Unlike carbohydrates and fats, protein is usually associated with promoting good health and increasing one’s strength and vitality.

Athletes often choose high protein foods or take protein supplements with the promise of increasing muscle mass, strength and endurance.

But does dietary protein deserve such a positive reputation? Does it really increase a person’s strength and vitality? Should we be concerned about eating to much protein?

First, as an essential nutrient, protein is required in the diet to replace body proteins that degraded as part of normal metabolism.

Most people in developed countries consume about twice as much protein as the body needs.

Second, the body uses only what it needs, so excess dietary protein in mostly “burned” for energy. Consuming excess protein doest not automatically make muscles larger or become stronger – only exercise will do that.

Finally, consuming high protein diets does have some risks. The processing of protein in the body requires lots of water.

Consequently, dehydration is a common problem, particularly for people who exercise and lose even more water through sweat and evaporation.

Also, the kidneys arte the only organs that can process the waste products metabolism for elimination in the urine.

An excess of dietary protein over time can overwhelm the kidneys and cause permanent damage.

Like all nutrients, protein should be consumed as part of an overall balanced diet that contains adequate - but not excessive - amounts of protein.

Overconsumption of protein can easily occur in economically developed countries where both animal and plant foods containing protein are readily available.
Protein consumption

Role of Sodium in Human Body

2011-07-15T01:38:00.000-07:00

The human body contains approximately 1.3 g of sodium. About a third is found in our bones. The rest is our body fluids. It ensures a proper fluid and electrolyte or pH balance in our body, together with chlorine and potassium.

Sodium in the form of sodium chloride is ingested directly though food and many food materials contain this material.

Sodium helps our body retaining the body’s water and pH. It enables our cell walls to draw in nutrients. It plays a role in nerve function and muscle contraction. Sodium works in close association with chlorine and potassium.

Sodium also plays a special role in controlling the heartbeat by helping in its origin and maintenance.

Food sources of sodium including salt, smoked, pickled or refined foods, crisps, condiments such as tomato sauce, bread and breakfast cereals.

Many dieticians say that adding any salt to our food means we’re having too much in our diet. High levels of sodium in the body are associated with high blood pressure and hypertension.

Salt tablets may be recommended for dehydration and low blood pressure. Any active sport participation leads to a considerable loss of water.

Sufficient quantities of water should therefore be consumed during and after exercising. Drinking at least eight glasses of water a day will also reduce cravings for sweet and savory things.

Daily requirement is about 3-5 g for a normal adult. It is absorbed nearly completely from diet in the intestinal tract. Normally kidney excretes the excess if the sodium and deregulate the sodium content in the body.

Sodium deficiency results in muscle cramps. Headache. Poor appetite and dehydration, but the main sign is fatigue.
Role of Sodium in Human Body

Fat in our body

2011-07-12T17:05:00.000-07:00

Fat is the name given to a broad category of substances we get from our food or make in our bodies.

Fat is an essential nutrient, which contributes approximately 30-45% of food energy in western diets.

In technical they are referred to as lipids.

Fat along with proteins and carbohydrates, one of the three nutrients are used as energy sources by the body.

Energy is one of the principal nutritional requirements of man and fat is a principal source of the energy.

Each grams of fat consumed supplies the body with 9 calories worth of energy.

Total fat: the sum of saturated, monounsaturated and polyunsaturated fats. Cholesterol is from another lipid family called sterols.

Intake of monounsaturated and polyunsaturated fats can help reduce blood cholesterol when substituted for saturated fats in the diet.

In chemistry, a compound formed from chemicals called fatty acids. These fats are greasy, solid materials found in animal tissues and in some plants.

For most part, human di not require fat sources in their diets because the body can synthesize most of the fatty acids it needs from other constituents, including carbohydrate and protein.

The brain needs saturated fats, polyunsaturated fat, cholesterol, and a number of other fats.

Fats are also a component of cell membranes, vitamin D and sex hormones.

Some types of fats give cell membranes flexibility and help regulate the transfer of nutrients into and out of cells.

While others serve as precursors to vitamin D and sex hormones, such as estrogen and testosterone.

Most saturated fats come from animal products. Unsaturated fats are prominent in both animal and vegetable foods.

The importance of dietary fat is underscored by the fat that 35% of the weight gain of an infant in early is accounted for by fat.

Most of the dietary fat is in the form of triglyceride formed by the three fatty acids esterified to a glycerol backbone.

The role of fat in the diet is both physiological and psychological. In its psychological aspect, it is important to appearance and taste of foods.
Fat in our body

Gout and Uric Acid

2011-07-10T21:27:00.000-07:00

There is small but significant association between incidence of gout and increased consumption of seafood.

What is gout? Gout is considered a form of arthritis that may benefit from anti-inflammatory diet that restricts saturated fat and sugar and includes omega-3 fatty acids.

People with gout suffer from joint pain caused by a buildup of uric acid.

Uric acid is the end product of the degradation of chemical called purines. The diet most often recommended for gout restricts purines.

Purine is one of uric acid component. Seafood rich purines especially sardines and anchovies.

Most of our own purines are recycled for re-use by our cells. The problem is that our food contributes to purines, which are broken down immediately in the gut membranes to create uric acid before transported in the blood to the kidney.

If the level of uric acid raised in the blood due to purine rich food and drink is taken rapidly where no more can be dissolved, crystal will form.

Crystal will be deposited in joints and soft tissue, where they cause local mechanical pressure and acute or chronic inflammation.

In the early stages, gout is characterized by episodic attacks of joint inflammation, which are usually monoarticular (affecting one joint) and begin abruptly with intense pain, swelling, warmth and redness of the affected joint.

What are the symptoms of gout?
*Pain and swelling within joint
*Often, an initial episode that occurs at night.
*Red skin around the affected joint.
*Extreme tenderness around the joint
Gout and Uric Acid

Sources of Manganese

2011-07-01T17:28:00.000-07:00

The largest quantities of manganese are found in avocados, nuts and seeds, seaweeds and whole grains.

Refined grains are a poor source of manganese, as milling removes 73 percent of the manganese content and the enrichment process does not put it back.

Manganese may also be found in blueberries, egg yolks, legumes, dried peas, pineapples and green leafy vegetables.

Vegetable products contribute almost 75 percent of the manganese consumed by the average adult human male.

Meat, dairy products, poultry, fish and refined foods are poor sources: they contain little manganese.

Herbs that contain manganese include alfalfa, burdock root, catnip, chamomile, chickweed, dandelion, eyebright, fennel seed, fenugreek, ginseng, hops, horsetail, lemongrass, mullein, parsley, peppermint, raspberry, red clover, rosehips, wild yam, yarrow and yellow dock.

Other sources included tea and coffee. Some estimates suggest that coffee or tea supplies as much as 20 to 30 percent of our daily manganese intake.
Sources of Manganese