Jump for Joy and Juice!
Juice can actually be considered a natural water source and provides the body with protein, carbohydrates, essential fatty acids, vitamins, and minerals that can be absorbed quickly and efficiently. Fresh juice also contains necessary enzymes, and pigments such as carotenes, chlorophyll, and flavonoids.
Juicing fresh fruits and vegetables provides numerous nutritional advantages that are extremely important to weight loss. In addition, diets containing a high percentage of uncooked foods are significantly associated with weight loss, improved blood sugar control, and lower blood pressure.
Your appetite finds a raw foods diet more filling. Cooking can cause the loss of up to 97% of water-soluble vitamins A, D, E, and K. Since uncooked foods such as juices contain more vitamins and other nutrients, they are more satisfying to the body, so it does not feel starved for nutrients. This means the metabolism will keep running efficiently and keep your weight loss efforts headed in the right direction
Juicing kick-starts your body’s digestive process and enables quick absorption of high-quality nutrition, which can result in increased energy. This is one of the great advantages of achieving weight loss through improved nutrition. Fresh juices, combined with a well-balanced diet will provide you with the energy needed to burn more calories, fat, and provide you with the fuel you need for physical activity.
However, juicing does remove the fiber from these nutrient-dense foods. So be sure to include an appropriate amount of fiber-rich foods in your daily diet. Juicing should be a complement to a well-balanced healthy diet, not a substitute.
So with a little planning and creativity, juicing could enhance your well-balanced diet and add some zest. The internet is a great resource for juicing recipes and information, and with the realization that raw foods and juicing is a great health boost, books and magazine articles are touting the benefits and offering recipe ideas.
Food poisoning is an all-encompassing term involving the consumption of contaminated food, stomach flu, stress, drug interactions, nutrient deficiencies or their excess. It can come on rather suddenly after eating; diarrhea or vomiting can begin 30 minutes to one hour after eating foods that are chemically poisonous; within one to 12 hours with bacterial poisoning, and 12 to 48 hours with viral or salmonella poisoning.
Food poisoning can be serious and a medical professional should be contacted especially if it is accompanied by a difficulty in swallowing, speaking or breathing; if there is a fever of 100 degrees F; if the person can’t even hold down liquids; if there is severe diarrhea of more than two days. The best remedy is to curtail eating until all the symptoms have subsided and the toxins have had the chance to exit your system. Drink plenty of fluids – vitamin C and blackberry and peppermint teas can be taken then to strengthen the stomach, along with yogurt that contains acidophilus to recolonize the lost flora in the bowel. Diluted sweetened drinks can also be consumed to replace the body’s lost fluid and electrolytes, and the BRAT diet (bananas, apples, rice and toast) can also be helpful in getting the toxins cleared from the body.
As a precaution against food poisoning, great care should be taken when preparing foods. Avoid over-handling foods, and when in doubt, throw it out – don’t take a risk with leftovers if you’re just not sure how long they’ve been in your refrigerator. Mint, lemon, raspberry, chamomile or teas might also be helpful in easing the stomach pain associated with food poisoning or stomach cramping. Ginger tea is also good for settling an unsettled stomach, and promotes good digestion. Try to get plenty of rest as food poisoning can be an exhausting and nutrient-depleting chore for your body. Once you’re feeling better, be sure to eat a well-balanced healthy diet that includes foods rich in iron, zinc, vitamin C to help your body get back to its old self again.
We’ve all had the blues once in while. But when they happen on a more frequent basis, it becomes cause for concern. But there are ways to adjust your diet to help stabilize your mood. It’s imperative to eat meals at regular intervals in order to keep your serotonin levels in check, a chemical in the brain that has a calming effect. Good nutrition is your best defense for managing depression. Carbohydrates are linked to serotonin production and lack of carbohydrates may cause changes in your mood. Here are more food ideas to help you combat depression and kick those blues.
Rich in omega-3 fatty acids, salmon and mackerel are always a great choice for dinner. Omega-3 fatty acids also help prevent heart disease and stroke and may help prevent some cancers. Plus, salmon contains selenium, an important antioxidant mineral. Be sure to choose wild salmon at the grocery store or local fish market, since it contains more omegas than farmed, or Atlantic, salmon. A recent study indicated that people who suffer from depression also have lower levels of the antioxidant vitamin E. So, though oil is high in fat and should be consumed in strict moderation, canola oil is rich in vitamin E. It’s a healthier alternative for sautéing foods and vegetables.
Dark green vegetables like spinach and peas are high in folate, a key player in the production of serotonin. They’re also an excellent source of vitamin C and fiber. Fresh is always the best option, as canned versions tend to have lower nutritional value. Legumes are also high in folate and protein and low in fat, and are an excellent option for those who are vegetarian or meat-restricted diets.
Chickpeas are rich in fiber, iron, and vitamin E. For a simple snack, combine a can of drained and rinsed chickpeas with some minced garlic, fresh lemon juice, and olive or canola oil in your blender or food processor. Add salt, pepper and other spices as you wish. The resulting hummus makes a healthy and hearty vegetable dip. Chicken and turkey are both rich in vitamin B6, which plays a role in serotonin production in the body. They are both a good source of selenium and other vitamins and minerals, too. And please, if you’ve been dealing with the symptoms of depression for a while, please contact your doctor to discuss available treatment options and medication that may be available to you.
Organic foods have become easier and easier to obtain in recent years. Still, many consumers wonder if this type of food is healthy enough to be worth the often extra cost. Many of the benefits of organic foods have come to consumers through word of mouth and the promotions put on by advocates of organic eating. Fortunately, there has been research and several solid arguments supporting the use of organic foods in everyday eating.
Several recent studies on farms which produce organic foods determined that organic farms don’t release synthetic pesticides into the ground, the air and, most importantly, the water table. Some of the inorganic, chemical pesticides are known to be harmful to wildlife and other animals. Organic farms also are superior to conventional farms when it comes to maintaining surrounding natural ecosystems. This includes, maintaining healthy populations of natural plants, insects and indigenous animals. They also rotate crops more often to maintain a healthy soil.
When researchers calculated the energy use per unit area or per unit of yield of organic food-producing farms, it was found that organic farms used less energy and generated less packaging and chemical waste than conventional produce farms. The yield in organic produce farms is about 20 percent less when those farms used half the fertilizer and 97 percent less pesticide than conventional farming. Others feel that organically-used soil is of a higher quality and maintains higher water retention than farms that raise produce conventionally. This factor may improve the yield of organic farms during years when rainfall is less than average.
In one study on organic farming techniques, a comparison of an organic farm and a conventional farm during a drought season, the yields of soybeans were between 50 and 90 percent better than the regular farms. Organic corn yields were mixed but, on average, the farms were on par with conventional farms.
Consider the risk of pesticide exposure on farm workers. Farm workers on organic farms are spared the health risks of being exposed to pesticides, which are great, even when used correctly. Pesticides made from organophosphates, in particular, can cause serious acute health problems with over-exposure. Long term exposure, unfortunately, is associated with breathing problems, memory problems, skin conditions, cancer, miscarriages and birth defects.
To make matters worse, those who eat food not grown in an organic fashion can be exposed to both pesticides and herbicides that remain on the food. This is why all produce from conventional farms should be washed carefully. Exposure to certain herbicides is known to cause birth defects, even in small doses. Sadly, one recent study showed that the greatest source of pesticides in babies is through the dietary consumption of food not grown in an organic fashion.
On a happier note, another study found that a group of children who were switched from a regular diet to an organic diet dramatically reduced their levels or organophosphate pesticide exposure. In addition, studies have shown that organic food actually tastes better in taste tests than conventional food.
If you want to keep your family as healthy as possible, consider making the switch to organic foods. The benefits to the environment and likely to your family’s health are considerable.
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