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A Few Quick, Easy And Tasty Ways to Lowering Fat in Your Food

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A Few Quick, Easy And Tasty Ways to Lowering Fat in Your Food

Posted on 11 April 2017 by admin

A Few Quick, Easy And Tasty Ways to Lowering Fat in Your Food

One way to eat healthily is to cut down on unhealthy or “bad” fat in your diet and thus in your cooking. It is important to differentiate between the 2  basic types of fat; “good”, (unsaturated fats), which, are part of a healthy diet and “bad”, (saturated fats), which are thought to cause high cholesterol.

Reducing fat for a healthy diet means cutting down on “bad” fat.

Here are some quick, easy and tasty ways to reduce bad fat.

Fried Food

Frying is not good for your health and there are many alternatives which are actually

easier and just as tasty. Don’t knock it until you have tried it!

Grilling meats is easier and cleaner. No more spitting fat all over the cooker. If you put the grill pan low in the oven there will hardly be a spit escape, and the heat of the grill element will burn it off in an instant if it does. If you set the meat on a wire rack, any excess fat from the meat will drop into the pan below and not be re-absorbed back into the meat. The meat is cooked evenly and is really tasty and yes, healthier too.

There are many “lean machines” available to buy at reasonable prices and this gives your meat a bar-b-que taste without the fuss of looking after the fire and worrying about rain.

You just switch it on, put your piece of meat inside, close the lid and it cooks, while removing the fat.

There are many microwave dishes for cooking in a variety of ways, including browning, and bacon cooked this way is actually more full of flavour, and just as crisp.

All these alternatives cut down on adding oil for frying and remove any excess fat from the meat. Cleaning up afterwards is much less painful too, and as taste is not compromised, there are lots of advantages with no disadvantages.

If you feel you can not live without fried food, use a non stick pan as this cuts down on the amount of oil needed for cooking. Try low fat oil sprays and olive oil as the more healthy ways of frying.

Dairy

Gone are the days when an alternative to “real dairy” tasted like the dogs dinner. So many valid alternatives are available, real dairy could be considered a luxury.

There is no doubt, some of the alternatives are not good, but plenty are. Simply try a few until you find what suits you and your family and they won’t know the difference.

Many people find soya milk very different to ordinary milk, but hardly anyone can tell the difference between soya cream and real cream. As for soya ice-cream – well it is just so rich and good it is much better than ordinary ice-cream. It also appears to bring out the other flavours much more, be they strawberry or chocolate or something else entirely. You can even make your own easily.

Why bother using half fat milk, where you are losing some fat but keeping some. Go for no fat and again you will find many on the market that you can’t tell apart in tea, coffee and for cooking. There are some hat are just as good on cereals too, but even if you only use no fat milk for drinks, you have cut your fat intake by over half, so the odd indulgence won’t matter so much.

The same applies to cheese. Go for low fat for cooking and wherever you can, then enjoy an occasional pieces of Brie on a cracker without worry.

Many spreads not only hold no bad fat, but actually reduce your cholesterol, rather than add to it. In a sandwich or for cooking and baking the difference is negliable if not indistinguishable – even on hot toast, spreads melt and taste great.

If you cut out as much fat as you can then some will be much less harmful and do remember that if you eat cookies, chocolate or bought cakes there is nearly certain to be dairy products in these.

Meat

It is not the meat that does the worst damage, it is the fat it contains. Low fat meat is obviously better, like chicken or pork, but if you want beef, buy cuts that only has fat at the edges so this can be removed before cooking. This eliminated the risk of it melting during cooking and then being reabsorbed into the meat during the rest of the cooking process and for the same reasons, remove the skin from any meat that has it, like chicken.

Anything that involves minced meat, hamburgers, sausages, lasagna etc. can also be improved.  Sausages and hamburgers cooked in the oven or in a lean machine will lose a lot of their fat content during cooking, but there are also vegetarian sausages that taste wonderful, so much so that in a blind test 9 out of 10 people mistook them for real sausages.

If you do not enjoy soya meat, try Mycoprotein meat. This looks like mince meat, acts like mince meat and tastes like mince meat, but is a fungus. This is great for making lasagna, hamburgers, chilli con carne and many other dishes. It is had a very low fat content, few calories, no cholesterol count and no trans fat, while being high in fiber and essential amino acids. The perfect meat in every way.

The important thing is not to judge these alternatives before you have tried them, and also to try more than one type. They are not all the same and not all taste nice, so just be patient and give them a fair chance. Just as you tried a few packets of bacon before finding the one you likd best, try a few alternatives to minced meat to see if one will suit you.

Chips , French fries or crisps

Chips, French fries and crisps are something we always associate with deep frying, but this does not mean they have to be totally eradicated from your diet. Simply substitute oven chips for fried ones, not only are these healthier and easier to make, (just put them in the over for 20 minutes and forget about them), but they cleaner too – no hot fat smells hovering over every room in the house to say nothing of your clothes and hair.

Oven chips are not the same as deep fried ones, but if you stick o the healthy version most of the time you can indulge in fried ones as a treat from time to time without worry.

Crisps are bad for you in other ways, apart from the fat for cooking, as the starch from the potatoes can badly damage your teeth, so swaping them for corn snacks cooked in the oven will benefit you in many ways. These can be just as tasty, or even more so.

If you feel you can not live without srisps, go for the low fat ones which are increasing in number and flavour every day.

Baked potatoes are another tasty, healthy option for replacing chips.

Remember the bigger they are the less oil they absorb.

Plants

Most people only think of the above mentioned food stuffs when thinking about fats, but there are some plants to add to this list, and you probably eat one or more of them without realising it.

These plants can contain large amounts of saturated fat. Among the ones with the highest levels of bad fats are; coconut oil and coconut milk, palm oil and palm kernel oil, and cocoa butter.

A few examples of these plant products in normal food stuffs are; most chocolate containe cocoa butter, both coconut and palm oils are used in coffee creamers and non-dairy toppings and in many biscuits and cakes.

These substances can be found in many products available to buy in supermarkets and shops and a reasonable number of pre-pared foods conatin one or more of them.

Cooking oil

The type of oil you choose to cook with will have a bearing on how healthy the finished meal is. Obviously any oil will contain fat, but is a question of how much and what type. Olive oil, (extra-virgin is the best in every way, including taste), and sunflower oil are better than vegetable or corn and also than the increasilgly popular sesame and peanut oils.

A few hints

Vegetarian meals are beneficial to good health and even if you enjoy meat and dairy,

 the odd totally vegetarian meal will be a welcome change. (Pasta with a tomato or pesto sauce is a good example of a vegatarian meal.)

Herbs and spices generally are beneficial and add a lot of  flavour which by eliminating certain fats  you may feel are lacking.

While it is better to avoid processed, prepared food, if you are buying any – read the

label. Many manufacturese make the same food stuffs, but not in the same way, so one make will be healthier than another. Know what you are eating.

Most meals will freeze well, so you can make double without adding much time to the preparation, and then you have your own, healthy, convience food.

Salads dressed with Balsamic vinegar are tasty, light and healthy.

Cut down slightly on portions of fatty meat and add to the vegetables to keep the same quantity of food but reduce fat.

Reading the label will not only tell you what fat content is, but also all the other ingredients, including sodium, chemicals and many more.

If you remove a lot of bad fat from your cooking you can then enjoy treats – be it fried chips, chocolate, cake or a glass of real milk, without worry. A little is not harmful, it is a lot that does damage and remember you eat much more that you think in food bought outside the house.

Written by jillou

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Healthy Food

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Healthy Food

Posted on 03 April 2017 by admin

Healthy Food

Health food

Foods contain different chemicals, commonly known as food sources. Decomposed by the digestion and the body absorbs them. Provide the energy necessary for life and are the building blocks of our body.
Between food resources contained in food include: organic compounds, carbohydrates, or sugars, proteins, fats, vitamins, fiber and inorganic compounds, ie mineral salts and water.
Energy is measured in kilocalories (kcal). Amount of energy that the body needs for one day, varies according to age, physical activity, body weight and other factors. To maintain correct body weight must be between diet and energy expenditure balance. So it’s good track information about the energy they contain a variety of dishes and foods.

CARBOHYDRATES

There are two types of carbohydrates: sugars and starches. Starches are also known as polysaccharides. They are found in cereals, in bread, in pasta, on rice, the potatoes and legumes. Sugars are broken down into monosaccharides and polysaccharides, ie simple and compound sugars. Monosaccharides are part of the food and are found mainly in fruits and vegetables. Compound carbohydrates found in sugar, honey, sweets etc. Carbohydrates are an essential source of energy for our body. Only the brain needs about 100 grams per day of glucose. 60% of total energy intake consists of carbohydrates.
 

FATS

Fats or lipids are an important source of energy and building materials our body. Fats from food remain long in the stomach and intestine, because they are hard to digest. Once absorbed, the energy surplus and unusable fats stored in fat cells, creating caloric reserve.

Fats are classified by fatty acids (saturated and unsaturated) on the solid, which are of animal origin such as butter, bacon, ointment and liquid, which have a predominantly vegetable origin, such as olive oil, seed oil and fish oil.

Unsaturated fatty acids are divided into monounsaturated fatty acids (fats of vegetable origin, for example. Olive oil) and polyunsaturated (vegetable fats and animal origin, eg. Seed oil and some fish oils). In addition, fats are divided into “visible” (olive oil and seed oil, butter, margarine, bacon, lard) and the “invisible” (contained in meat, cheese, eggs, fish and milk).

There are harmful and healthy fats. Monounsaturated and polyunsaturated fatty acids have a protective effect against atherosclerosis and heart disease. Fats of animal origin, with the exception of fish oil contain saturated fatty acids, which when consumed to excess are harmful to health. Foods containing fats are three types of fatty acids, but in different proportions. For example, butter contains no more than saturated fats, but the proportion of monounsaturated and polyunsaturated fats.
 

PROTEIN

Proteins are the building materials needed for body growth and human development, knowledge creation and regeneration of old cells (mainly muscle) and control all functions of the human body. Proteins perform many other tasks where not all fats or carbohydrates.

Proteins are organic compounds consisting of very simple units (ie amino acids), linked together in chains of varying length, depending on the number of amino acids present. Amino acids are further divided into essential and nonessential. Nonessential amino acids the body produces itself, the essential body can not produce and therefore we need to take in the diet.

Digestion of proteins, which are among the substances with a high satiety index, starting in the stomach and continues in the duodenum. If the amino acids get into the intestine, absorption and begin their transition directly into the blood. Unused amino acids pass through the kidneys and excreted in the urine. Therefore, in the case of kidney disease need to reduce protein intake. Each gram of protein supplies 4 calories. Protein, which receive a diet in excess of our need to be converted into glucose and supply energy.

Protein “first class” containing all eight essential amino acids. Are animal or soy and are found in meat, dairy products, fish, eggs and soy products.
Protein “second class” are of plant origin, containing all amino acids (except soy) and located mostly in legumes. Protein should constitute 10% of our daily energy intake.
 

FIBRE

Fibers are known in particular in plants, undigested food coming into the intestines, where bacteria are subject through the fermentation process.

Fiber is divided into water-soluble and insoluble. A large part of plant contains two kinds of fiber. The water-soluble fiber, such as those found in citrus, apples, beans, barley, oats and Rye, help reduce LDL cholesterol. In addition, soluble fiber, regulate blood sugar levels and limit fat absorption in the gastrointestinal tract.

Insoluble fiber is mainly cellulose and in all plants, particularly vegetables, pulses, rice and grains. Cellulose is an important anti-jam, accelerates passage of intestinal contents through the intestine may prevent colon cancer, diverticulitis and inflammatory bowel disease. If you eat fiber along with fluids, facilitating satiety. Starches, such as contained in the potatoes or cereals, pass undigested into the intestine and assist in unloading.
 

VITAMINS

Vitamins are organic substances essential for human life in small quantities (1 gram or even 1 microgram per day). The organism can not synthesize them itself, therefore the body must be supplied by diet. They have no energy value (such as proteins), but play the role of regulator of all organic functions – control the correct course of metabolic processes. Each vitamin has a different role. The most important vitamins are:

Folic Acid
It is essential for creating cells. Its deficiency leads to problems during pregnancy and the rise of cardiovascular disease. The recommended daily amount may not exceed 1 mg. Located in legumes, leafy vegetables, liver, brewer’s yeast and fish.

Vitamin A and Beta-carotene
It is important for the eyes, promotes growth, protects the skin. Excess vitamin A accumulates in the liver and can damage the liver or bones. Daily intake should not exceed 7.5 mg for women and 9 mg for men. Located in foodstuffs of animal origin such as liver, milk, butter, eggs, cheese, oily fish. The organism can be transformed beta-carotene contained in carrots, in fruits and green vegetables in vitamin A. Beta-carotene is a vitamin contributing to the prevention of cancer and also has an antioxidant effect. The recommended daily amount of beta-carotene is 6 mg (equivalent to five portions of fruit and vegetables per day).

B vitamins (B1, B2, B3, B6, B12)
Six water-soluble vitamins that are involved in many biological processes inherent to life. Are important for growth, proper functioning of the digestive system, mucous membranes and epithelium. In addition, ensure the integrity of the nervous system and support the processing of glucose. As they may accumulate in the body, their income must be regulated. These vitamins tend to degrade during the preparation, cooking or canning foods. It is generally recommended to take a large number of only one vitamin.

Vitamin B1 is found in sunflower seeds, pork, nuts, whole grain pasta Vitamin B2 is found in meats, dairy products, liver, bran, eggs, venison. Vitamin B3 is found in poultry and turkey meat, meat, tuna, swordfish, anchovies from, cereals containing bran. Vitamin B6 is found in meats, eggs, cereals, fish, bran, lentils. Vitamin B12 containing different types of meat, dairy products, mussels, oysters, scallops, sardines, oily fish and eggs.

Vitamin C
This important antioxidant is important in slowing down the aging process of tissues. Participates in maintaining immune system function, increases protection from infection, accelerates the healing of wounds and fractures, controlling cholesterol, which prevents its accumulation in the blood and tissues. Vitamin C can cause bleeding gums and nosebleeds, increased susceptibility to infection and if this shortage continues, it can cause scurvy. Increased intake of this vitamin may result in diarrhea and stomach discomfort. Vitamin C contains mainly fruit and vegetables. This vitamin is easily canceled for cooking and for preserving food.

Vitamin D
It is also important because it promotes absorption of calcium and phosphorus in bone. In children is a prerequisite for good development of the spine, in the elderly is the prevention of osteoporosis and osteoarthritis. Lack of this vitamin causes rickets in young and adult weakness and joint pain. Excess can cause kidney damage and calcium deposition in different organs. The primary source of vitamin D is sun (daily sun to expose just thirty minutes), cod liver oil, milk, dairy products, oily fish and eggs.

Vitamin E
A powerful antioxidant that protects cell membranes and prevents thrombosis. Increases immunity, maintains healthy skin, helps the healing process of damaged tissues. Excess of this vitamin in general does not cause problems. The recommended daily dose ranges from 70 mg to 540 mg daily. This vitamin is found in cereals, nuts, avocados, sunflower oil, olive oil, almonds and liver.
Vitamin K
Counteracts bleeding. Its lack of disturbances caused by blood clotting and bleeding. Found in many foods, especially in dark green leafy vegetables, fruit peel and in the liver.
 

MINERALS

They are inorganic substances and their supply depends on many vital functions of the organism. The minerals that are essential for our body include:

Calcium
It is used

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Land O’Lakes Uganda Food For Progress video

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Land O’Lakes Uganda Food For Progress video

Posted on 02 April 2017 by admin

This 10-minute video provides a thoughtful overview of the tremendous impact that Land O’Lakes was able to make in Uganda through 16 years of dairy development programs.

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Understanding Food Labels at the Supermarket

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Understanding Food Labels at the Supermarket

Posted on 22 March 2017 by admin

dairy products
by jpeepz

Understanding Food Labels at the Supermarket

Many terms that we know the meaning of from a dictionary, do not have the dictionary definition or even the common language meaning we might be familiar with when they appear on a food label. The words used in advertising can actually be bought and patented to mean whatever they need to mean. Manufacturers could legally call bleached or lye-soaked black beans “purified beans” or “white beans” in the product name.

The Nutrition Facts Panel

The Nutrition Facts product label was developed by the Food and Drug Administration (FDA) to alert consumers to nutrients and calories in foods and beverages. It must list the amount of calories, fats, cholesterol, carbohydrates, sodium, fiber, sugars, protein, vitamins, and minerals per serving, as well as the serving size, and the number of servings per container. The FDA, USDA, Health and Human Services (HHS), and other governmental agencies say they update the Nutrition Facts panel to regulate health claims based on scientific research and consensus panels. The following phrases explain what is in a food item:

Calories and Calories From Fat. This wording indicates the number of calories in a serving, and how many of the calories come from fat. This information is for one serving as defined on the label, regardless of how many items are in the package.

Ingredients. Items in foods are listed on the labels in top down order of their amounts present. In the list, they show up by percentage of the whole with the greatest amount at the top of the list. Fruit drinks, for instance, start with filtered water, sugar, apple (one of the cheapest fruits so it often comprises the majority of many fruit drinks, generally in concentrate form). A good rule to follow is that the fewer the ingredients, the better.

Minerals and Vitamins. Minerals and vitamins are listed by their percentage of daily value (%DV) only and are usually synthetic. Note the dietary amounts of important vitamins like D, A, C, calcium, and magnesium. Make a conscious effort to get natural sunshine for vitamin D, carrots and green vegetables (organic and raw are best) for vitamin A, peppers for vitamin C, and a multi-mineral supplement for calcium and magnesium.

Nutrients by Weight and %DV. This shows how much of each nutrient is in one serving by its weight in grams and by %DV. The %DV is similar to the recommended daily allowance (RDA) of a nutrient, based on a 2,000-calorie diet. Sugars and protein aren’t nutrients and aren’t listed by %DV. Fats are listed as Total Fat and new labeling guidelines now also require that it be separated into saturated fat and trans fat. Of the two, trans fat is the one to be most avoided.

Serving Size. Reading this information clarifies that the size of a portion may not coincide with consumers’ ideas. Pastries may be packaged separately four to a box. The label may indicate that one serving is 400 calories – but that’s for only one.

Meat and Poultry Labeling

Other than for infant formula or baby food, there’s no uniform standard for food dating in America. It is not required by the USDA and state regulations vary. For labels on meat and poultry, wording is provided, such as fresh, organically raised, or raised without hormones, as well as a Sell By date, Best if sold by date, and Best if used by date.

Product date labels refer only to the quality of food, and consumers must determine for themselves when food may have become unsafe. According to the USDA, some common date labels that manufacturers use are defined this way:

The Sell By date indicates how long the store should display the product for sale. Manufacturers generally recommend a product not be sold after its Sell By date, but it is more about flavor than a safety date. Still, if the flavor is thought to degrade by that date, it’s a good assumption the product should no longer be considered fresh after that.

The Best If Used By (or before) date is the last date recommended for product use at peak quality. This is the last day for product use for the best flavor, but is not a purchase or safety date.

Labels may provide guidelines for handling raw meat and poultry, and unless a product is labeled fully cooked, it should be handled and prepared as if raw. Some products that appear pre-cooked, are raw and not ready to eat.

For those who hate to waste food and can accept bland taste, researchers indicate meats can often be soaked in hydrogen peroxide, either as an indicator of or a treatment for bacterial contamination. Profuse foaming indicates considerable bacteria. But since peroxide kills bacteria, if several treatments or soaks no longer induce foaming (as bacteria is concentrated on the exposed exterior) the item may then be safe to eat, although not necessarily flavorable. This is not a recommended practice.

Read and Decipher Supermarket Food Labels

How to decipher the label information on supermarket foods and groceries has become a challenge. The following list of terms contains advertising adjectives used on labels to describe the processing of canned and packaged products so they will appear desirable. This is intended to help them sell better than if the uncolorful truth were printed. Here’s what they really mean:

Fortified, Enriched, Added, Extra, and Plus
These words are generally applied to breads, cookies, crackers, and packaged substances, and mean that during their processing, nutrients (minerals, fiber, etc.), have been removed and vitamins, usually synthetic, have been added. The best quality foods have labels stating 100% of the product you expect to be buying is in it, such as 100% whole-wheat bread, crackers, cookies, and high-fiber, low-sugar regarding cereal. Food labels must list the amounts of macronutrients (fat, protein, and carbohydrate, including fiber) and the vitamin and mineral content of the product.

According to Dr. William Campbell Douglass II in his September 2009 health newsletter Daily Dose , “Fortification is a deceitful practice that tricks people into thinking it’s safe to eat lousy food — not to mention the fact that these foods are usually fortified with only small amounts of shoddy low-quality nutrients, not nearly enough to help someone get what they truly need.”

Made with Wheat, Rye, or Multigrain
Products labeled this way may have very little real whole grain. If you’re looking for a 100% whole-grain product, look for “whole” before “grain”, and “100%”, to ensure you’re getting the healthy food you want.

Natural
This simply means that the substance came from a natural source, but after it’s processed, there are no guarantees it will resemble anything natural unless labeled “100% All Natural” and “No Preservatives.” Unlike “organic,” a word which is legally regulated, “natural”, when found in a local supermarket, can mean just about anything.

Organically Grown, Pesticide-free, or No Artificial Ingredients
The Agricultural Marketing Service at USDA is responsible for how the term “organic” is used. Organic meat, poultry, eggs, and dairy products come from animals that should receive no antibiotics or growth hormones. To be labeled organic, a Government-approved certifier must inspect farms where the food is grown to ensure all operations comply with USDA organic standards. Trust only labels that say “Certified Organically Grown” or “100% Organic.”

Under standards adopted by the U.S. Agriculture Dept. (USDA) in 2000 and fully effective in 2002, synthetic or sewer-sludge fertilizers, pesticides, antibiotics, hormones, and medicated feed may not be used in the raising of organic foods or animal products; nor can irradiation, biotechnology (genetic modification), chemicals or petrochemicals be used in food processing, . Food made up of ingredients that are at least 95% organic by weight may carry the “USDA Organic” label; but products using the “100% Organic” label must contain nothing but organic ingredients. [See “organic food.” The Columbia Encyclopedia, Sixth Edition. 2008. Encyclopedia.com. (September 25, 2009)].

The Organic Crop Improvement Association, a member-owned, nonprofit organization that provides research, education, and certification services to organic growers, processors, and handlers around the world, is the Midwest’s leading certification agency for organic produce. Their stipulations are that anything to be labeled “organic produce” must be grown on fields that have not been sprayed with insecticides, herbicides, or fungicides, .

Fruit drink
This term generally means there’s little or no real fruit in it unless it is labeled “100% Fruit Juice.”

Sugar-free or Fat-free
This label terminology does not indicate a product is low-calorie or will help with weight loss. The manufacturing process may have replaced sugar with unhealthy ingredients that don’t even taste very good. And it can be labeled this way and still have no fewer calories than the original.

Allergy Labeling

In January of 2006, the FDA set out new requirements for food manufacturers to clearly indicate on product labels the presence of any possible consumer allergens in a product. Even though food processors are supposed to clean machines thoroughly before beginning a new run with different product, manufacturers must state if a product might contain proteins from any of eight major allergenic foods, assuming that traces from a previous substance processed on the same machine might ‘contaminate’ the product enough to

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What Kind of Food Causes Acne?

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What Kind of Food Causes Acne?

Posted on 14 March 2017 by admin

What Kind of Food Causes Acne?

While there is no scientific evidence that there are foods that directly cause acne, there have been studies showing that certain foods can indirectly make acne skin conditions worse by influencing other factors within the body.

For instance, diet directly affects the body’s insulin level. Insulin is the master hormone that influences all other hormones including androgens (male hormones). Higher androgen levels result in more oil/sebum secretion which can lead to worse acne. Therefore, it makes sense that diets that cause insulin spikes may ultimately worsen acne skin.

So what are the foods that cause acne? While diet might not be the specific cause for acne skin, there are certain foods that have been targeted as more problematic than others when it comes to acne.

Foods to Avoid:

   1. Dairy:
      If there is just one food you remove from your diet in order to reduce acne, make it dairy products! Dairy products are considered to be one of the main foods that cause acne. Dairy products (including cow’s milk, cheese, cream, and yogurt) can aggravate acne for a number of reasons. Many people are lactose intolerant without realizing it and even a mild intolerance can result in acne. Dairy products are also acid-forming in the body. Our bodies need to be slightly alkaline and over-acidity can lead to acne. Consuming dairy, especially non-organic dairy products, can increase the levels of hormones in the body because there are hormones in milk. An increase in hormone production often results in increased sebum secretion, clogged pores, and more acne.

   2. “Bad” fats: Saturated fats and Trans fats.
      Saturated fat is found in animal products, many dairy products, and tropical oils such as coconut and palm kernel oils. Too much saturated fat is hard for the body to break down and can contribute to high cholesterol and heart disease. Not to mention clogged pores. Trans fat should be avoided at all costs! Trans fats are found in processed and packaged foods such as chips, donuts, cookies, and a multitude of other snacks in order to extend their shelf life. All of these processed foods are potential foods that cause acne skin conditions. Trans fats can lower HDL (good cholesterol) and increase LDL (bad cholesterol) and are the worse type of fat for your health. So stay away from processed and packaged foods as much as possible if you are trying to avoid foods that cause acne. *Side Note*: Monosaturated and polyunsaturated fats are the good fats and you want them in your diet. They are found in olive oil, avocados, nuts, seeds, and fish. They help attract moisture into cells and keep skin lubricated.

   3. Refined carbohydrates and sugars:
      Eating refined carbohydrates and sugar (white rice, pasta, white flour, sweets, etc) leads to a surge in insulin levels. This in turn leads to an increase in the production of androgens (male hormones), which then encourage the skin to excrete large amounts of sebum. The end result can be clogged pores and zits. The overproduction of insulin can also lead to weight gain and diabetes. Unfortunately, sugar is found in many foods. It may also go by the names of high-fructose corn syrup, corn syrup, maltose, and dextrose. If you are a sugar lover, try using raw sugar instead of refined sugar or you can use real maple syrup, honey, agave nectar, or brown rice syrup as substitutes for sugar. Most importantly, avoid processed foods and simple carbohydrates, such as sucrose (table sugar), fructose, and lactose (milk sugar).

   4. Fatty meats:
      Fatty meats such as beef and pork should be avoided in order to achieve clear, glowing skin. Cooked animal protein is difficult to digest and often takes several days to get through the digestive system. During this time, it putrefies and creates toxins in the body. These toxins can manifest in acne. As with dairy products, meat is acid-forming in the body and non-organic meats often contain synthetic hormones. If you want to eat meat, the best options are organic poultry (chicken, turkey, etc.) and organic fish. Tofu is a good substitute and if you are worried about not getting enough protein, try eating nuts, seeds, chickpeas, etc. These all contain high amounts of protein.

   5. Excess Salt:
      Salt, or sodium, is a necessary part of our diet because it retains fluid in the body’s cells and plasma, among other things. If you have too little sodium in your diet, you can become dehydrated; however, too much sodium can cause the body to retain fluid. This results in bloating, weight gain, and possible kidney damage. According to the American Heart Association, we should only consume about 2.5 grams (about a teaspoon) of sodium per day! This is far less than the average American consumes on a daily basis. Salt is also rich in iodine which has been linked to acne. If you use iodized salt, consider switching to alternate products such as celtic sea salt which you can find at gourmet or health food stores.

   6. Caffeine:
      Caffeine stimulates hormone production, which, as described earlier, can lead to overproduction of sebum and ultimately clogged pores and zits. Caffeine can also increase some people’s anxiety and stress levels which can also aggravate acne.
 

Written by pagman13

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Recent Controversies in Food Safety and Nutrition 1990-2012

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Recent Controversies in Food Safety and Nutrition 1990-2012

Posted on 11 March 2017 by admin

Follow on Twitter ► twitter.com Information from wikipedia *** Bovine spongiform encephalopathy (BSE), commonly known as mad-cow disease, is a fatal neurodegenerative disease in cattle that causes a spongy degeneration in the brain and spinal cord. BSE has a long incubation period, about 30 months to 8 years, usually affecting adult cattle at a peak age onset of four to five years, all breeds being equally susceptible.[1] In the United Kingdom, the country worst affected, more than 180000 cattle have been infected and 4.4 million slaughtered during the eradication program. *** Genetically modified foods (or GM foods) are foods derived from genetically modified organisms. Genetically modified organisms have had specific changes introduced into their DNA by genetic engineering techniques. These techniques are much more precise[1] than mutagenesis (mutation breeding) where an organism is exposed to radiation or chemicals to create a non-specific but stable change. Other techniques by which humans modify food organisms include selective breeding; plant breeding, and animal breeding, and somaclonal variation. *** Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning
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