Tag Archives: metabolism

Dogs Nose Their Water

Dogs Prefer Kangen Water. Why do dogs and cats love Kangen water?

Dogs as compared to us humans have a very fast metabolism and thus react much better and faster to Kangen Water®.
It has been observed that dogs and cats alike prefer a bowl of Kangen water® over a bowl of tap water when placed side by side. Animals have an innate ability to differentiate what they need.
Most pet owners are unaware the damage they are doing to Fido when they serve them tap water or in many cases even bottled water.
In the case of tap water, chlorine, chloride, fluoride, heavy metals and many damaging chemicals are present in our tap water. Filtering our tap water with a quality three-phase filter would help dramatically.
With Kangen, this water, first filtered, supplies your pets with alkaline, anti-oxidizing water that your pets will love and actually crave.

Find out more about Kangen Water go to http://www.lifechanging-water.com

Advertisements

Leave a comment

Filed under Articles

Metabolism Needs A Boost? – Here Are The Signs

metabolismgraphic

Leave a comment

December 30, 2016 · 10:59 AM

Weight Loss and Cold Potatoes go Hand in Hand

potatoes-su-635660-x

I know amazing isn’t it. We have been told for years that “eat potatoes and you will get fat”. Well new studies say “No”. I guess technology has just got that much better that these sort of studies come out with results that we never dreamed of.

Potatoes were imported into Europe in the 16th century. 150 years later they became the staple crop of Europe. Central and Eastern Europe now have become the biggest consumers of potatoes.

Now researchers have found that cold cooked potatoes are virtually fat free and provide an excellent source of fiber. Potatoes also provide vitamin C, vitamins B1 and B6 and are a significant source of potassium.

The central benefit of eating cold cooked potatoes is in resistant starch.
A tasteless form of fiber, resistant starch aids in weight loss due to its slow absorption rate in the small intestine.

This causes most of the dietary bulk of RS to pass as excrement. When potatoes are cooked, then cooled, resistant starch forms tight crystals. These crystals are broken up when the potato is reheated. This slow absorption also gives you the feeling of satiety for a longer period, reducing food intake.
A 2004 “Nutrition and Metabolism” study showed an increase in fat oxidation from eating the meal. It was further shown that the oxidation is sustained by a daily diet containing resistant starch, suggesting that a diet including high resistant starch foods may help you manage your weight.
Source

Another source Mendosa.com

Potatoes are scorned for being so high glycemic. It is true that baked Russet Burbank potatoes (noted Baked) have a GI of about 85, which is considerably higher than that of table sugar.

Among potatoes, new and some white potatoes have the lowest indexes. The reason that new potatoes have a lower GI is probably because most of the amylopectin (It is one of the two components of starch, the other being amylose.) is less branched — it is more like amylose at this immature stage.
New Research shows cooled potato resulted in a significantly lower postprandial [after meal] blood glucose and area under the glucose curve than hot potatoes.

A great way to take advantage of this, according to Professor Jennie Brand-Miller, is to make a potato salad the day before and toss it a vinaigrette dressing. “There are a couple of simple reasons for this,” she writes. “The cold storage increases the potatoes’ resistant starch content by more than a third and the acid in the vinaigrette — whether you make it with lemon juice, lime juice, or vinegar — will slow stomach emptying.”

Sooooo for those who are afraid to eat cold potatoes – “Go for it” It will not make you fat. 

exps146067_TH2379797B11_14_4b

Ingredients

  • 3 pounds red potatoes, cut into 1-inch cubes
  • 1/2 cup olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons minced fresh basil
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon red wine vinegar
  • 1 teaspoon grated lemon peel
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 small onion, finely chopped

Directions

  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Meanwhile, in a small bowl, whisk the oil, lemon juice, herbs, vinegar, lemon peel, salt and pepper.
  2. Drain potatoes. Place in a large bowl; add onion. Drizzle with vinaigrette; toss to coat. Serve warm or chill until serving. Yield: 12 servings (3/4 cup each).

Source

Leave a comment

Filed under Articles

Did You Know – 10/14/2014

yoghurt_poster

1. Yoghurt bacteria help tame inflammation in arthritis, and suppress the bacterium H.pylori that triggers ulcers.

pineapple
2. Derived from pineapples, the enzyme bromeliad promotes circulation, reduces swelling and helps you body reabsorbs the by-products on inflammation. ‘Go Pineapples’

images

3. Vitamin D deficiency in kids may be due to their parents’ taking statins during their fertile years, because these drugs impact vitamin D metabolism.

butterflies-in-stomach-1

4. The ‘head brain’ works things out on a logical basis, while the ‘gut brain’ links us with our emotional and instinctive side. In my personal view women have a much superior ‘gut brain’ than men as I believe women are far more instinctive than men. ‘Just saying’

images-1

5. Raisins, bananas, dates and grapes contain fast-releasing sugars, whereas berries, cherries and plums release their sugars slowly, thereby avoiding spikes.

Leave a comment

Filed under Articles

Did You Know – 04/28/2014

 

If you have margarine in you kitchen and the family use it, you need to read this. I did not know this about margarine (It just so happens I don’t use it) so I was wondering “Did You Know”?

Polyunsaturated margarine became a major part of the Western diet and had overtaken butter in popularity in the mid-20th century. Despite their best efforts, the margarine lobby has failed to convince most people that their synthetic concoctions are healthy. So what is not obvious to most of the people who consume it? The manufacturing process of course, which is very similar to the way plastic is produced.

Do People That Eat Margarine Really Know How It’s Manufactured?

Did you know that numerous types of margarine carry the approved recommendations and seal of agencies that also promote cardiovascular health, such as heart and stroke foundations?

These days there are other con artists such as Earth’s Balance deceiving consumers and convincing perhaps millions of unsuspecting vegetarians and vegans into thinking they have the next best spread to replace butter when all they contain is genetically modified ingredients and more toxic oils like Canola.

Many consumers are also now choosing a particular imitation buttery spread because its label says it contains omega-3, not realizing the fatty acid is inferior compared with omega-3 from fish oil. For instance, Unilever Canada has been actively promoting the health aspects of margarine, particularly with its Becel line of products. Nearly all Becel products contains omega-3 derived from plant oils and usually through toxic extraction.

The problem is most consumers don’t have the nutrition savvy to know or understand how omega-3s are extracted and that they are not all the same.

Many of these spreads are only accentuating the all too pervasive imbalance that vegetable oils are causing with our omega-6 to omega-3 ratios. That imbalance has been linked to an increased risk for heart disease and may contribute to cancer, asthma, osteoporosis, inflammation, depression and other ailments. A growing body of evidence suggests the overconsumption of omega-6 needs attention.

Toxic GMO Soybean oil alone is now so ubiquitous in fast foods and processed foods that an astounding 20 percent of the calories in the American diet are estimated to come from this single source.

The ideal ratio between these two fatty acids is 1:1 and the nutritional habits of most people in developed nations has this ratio soaring more than 15:1 (omega 6: omega 3). So unless you are consuming reasonable amounts of omega 3 in your diet, you should stay away from any type of spread or oil saturated with omega 6. Omega-3 and omega-6 compete for the same metabolic enzymes. The dietary imbalance that exists in rice bran oil can create all sorts of problems to body processes, including a tendency towards inflammation.

margarinefw-428becel.jpg 428×380 pixels

Manufacturing Process

The basic method of making margarine today consists of emulsifying a blend of vegetable oils and fats, which can be modified using fractionation, interesterification, and/or hydrogenation of plant fats, chilling the mixture to solidify it and working it to improve the texture. Those fats that are liquid at room temperature are oils.

The oils are hydrogenated by passing hydrogen through the oil in the presence of a nickel catalyst. The addition of hydrogen effectively increases the melting point of the oil and thus “hardening” it. Margarines made in this way contain hydrogenated fat. If some of the chemical bonds aren’t hydrogenated during the process, they will still be present in the final margarine in molecules of trans fats the consumption of which has been shown to be a risk factor for cardiovascular disease.

To boost its health profile, modern margarines are making their products from wide variety of animal or vegetable fats, mixed with skim milk, and emulsifiers, such as soy lecithin to help disperse the water phase evenly throughout the oil, and preservatives are also commonly added.

The margarine industry has also taken to promoting the fact it’s low in saturated fat, a thinly veiled jab at butter. But growing evidence is now firmly establishing that saturated fat may not be a problem at all. A false interpretation of scientific studies has led to millions being “over-medicated” with statin drugs due to the proliferation of myths in the medical community regarding the role of saturated fat in heart disease.

Certainly if saturated fat was a problem, then coconut oil would be the unhealthiest oil on Earth, yet it’s the healthiest.

Actually butter contains many nutrients that protect us from heart disease. First among these is vitamin A which is needed for the health of the thyroid and adrenal glands, both of which play a role in maintaining the proper functioning of the heart and cardiovascular system. Abnormalities of the heart and larger blood vessels occur in babies born to vitamin A deficient mothers. Butter was and is still is recognized by many as the most easily absorbed source of vitamin A.

Butter contains lecithin, a substance that assists in the proper assimilation and metabolism of cholesterol and other fat constituents.
Butter also contains a number of anti-oxidants that protect against the kind of free radical damage that weakens the arteries. Vitamin A and vitamin E found in butter both play a strong anti-oxidant role. Butter is a very rich source of selenium, a vital anti-oxidant—containing more per gram than herring or wheat germ.

Why You Should Avoid Margarine, Shortening and Spreads

There are a myriad of unhealthy components to margarine and other butter imposters, including:
Trans fats: These unnatural fats in margarine, shortenings and spreads are formed during the process of hydrogenation, which turns liquid vegetable oils into a solid fat

Trans fats contribute to heart disease, cancer, bone problems, hormonal imbalance and skin disease; infertility, difficulties in pregnancy and problems with lactation; and low birth weight, growth problems and learning disabilities in children.

A U.S. government panel of scientists determined that man-made trans fats are unsafe at any level. (Small amounts of natural trans fats occur in butter and other animal fats, but these are not harmful.)

Free radicals: Free radicals and other toxic breakdown products are the result of high temperature industrial processing of vegetable oils. They contribute to numerous health problems, including cancer and heart disease.

Synthetic vitamins: Synthetic vitamin A and other vitamins are added to margarine and spreads. These often have an opposite (and detrimental) effect compared to the natural vitamins in butter.

Emulsifiers and preservatives: Numerous additives of questionable safety are added to margarines and spreads. Most vegetable shortening is stabilized with preservatives like BHT.

Hexane and other solvents: Used in the extraction process, these industrial chemicals can have toxic effects.

Bleach: The natural color of partially hydrogenated vegetable oil is grey so manufacturers bleach it to make it white. Yellow coloring is then added to margarine and spreads.

Artificial flavors: These help mask the terrible taste and odor of partially hydrogenated oils, and provide a fake butter taste.

Mono-and di-glycerides: These contain trans fats that manufacturers do not have to list on the label. They are used in high amounts in so-called “low-trans” spreads.

Soy protein isolate: This highly processed powder is added to “low-trans” spreads to give them body. It can contribute to thyroid dysfunction, digestive disorders and many other health problems.

Sterols: Often added to spreads to give them cholesterol-lowering qualities, these estrogen compounds can cause endocrine problems; in animals these sterols contribute to sexual inversion.

I don’t eat much butter myself but I would select it as an option on any opportunity over these chemical and so-called healthier spreads. If you really want to use a healthy spread, try coconut butter or one of many healthy nut or hemp butters available. The further you stay away from chemical and genetically modified spreads made with GMO oils, the healthier your diet will be.

Natasha Longo has a master’s degree in nutrition and is a certified fitness and nutritional counselor. She has consulted on public health policy and procurement in Canada, Australia, Spain, Ireland, England and Germany.

Source
http://preventdisease.com/news/14/041514_Do-People-That-Eat-Margarine-Know-How-Its-Manufactured.shtml

Leave a comment

Filed under Articles

Did You Know – 05/09/2013

Moderate-drinking_0

1. Love this one – According to the British Medical Journal, Women who had more that three alcoholic drinks a week over 10 years reduced their rheumatoid arthritis risk by about half – Drink on ladies

color-theory-yellow-swatch

2. Cheerful sunny yellow is an attention getter. While it is considered an optimistic color, people lose their tempers more often in yellow rooms and babies will cry more. It is the most difficult color for the eye to take in, so it can be overpowering if overused. Yellow enhances concentration hence its use for legal ads. It also speeds metabolism.

Source

bird

3. A bird’s heart beats 400 times per minute while resting and up to 1000 beats per minute while flying.

Source

55c0f8e295

4. At the height of its power, in 400  BC , the greek city of Sparta had 25,000 citizens and 500,000 slaves.

Source

a4a4e0aacbbc71740f72b121c484abf1

5. In medieval France cheating wives were made to chase a chicken through town Naked.

Source

mr_zip_650x300_a01_101201_e

6. The “Zip” in the Zip code stands for Zone Improvement Plan.

source

1 Comment

Filed under Articles

Did You Know – 1/10/2012

Here is some information that I read in the Latest Mens Health magazine.


1. Sharpen the memory – When you find yourself struggling to remember, close your eyes. Research from England’s University of yorkreveals that doing this can significantly enhance your recall because it reduces your cognitive load. Your brain then can focus on retrieving the information you need or forgot. (I will need to close my eyes most of the day )


2. Meals at their desk – According to the American Dietetic Association and ConAgra Foods 83% of U.S. workers eat their meals at their desk. That is considered a health risk if it is not cleaned regularly.


3. Increase your metabolism – According to the Journal of Endocrinology and Metabolism there will be an 24% increase in your metabolism in 60 minutes after you drink 16 ounces of water


4. Stop Tweeting – The NFL players and coaches must stop tweeting 90 minutes before the game.


5. Super Bowl vs Sex – 7 in 10 women would rather watch the Super Bowl than have sex. (The boys are probably to busy watching the game anyway)


6. Priciest beer – Cost of a beer at the Edward Jones Dome in St. Louis is $9.

Leave a comment

Filed under Articles