Types of Diet

There are several types of diet undertaken by people's today;

1. Meat-based Diet:
- Meat and fish are main components. This type of diet will contribute to excess protein and fat and has less carboydrate and fibre. Most of the time, Meat-based diet has negative impact on someone's health as it can contibute to the formation of Uric Acid, excess cholesterol, Intestinal degradation, and will give higher chances of contracting cardiovascular compications (heart attack, angina pectoris and cancer). This type of food is the basis for Atkin's Diet.

2. Omnivouros:
- This is a type of diet undertaken of most people. It involves the consumption of various types of food including but not limited to animal-origin and plant-origin source of food.

3. Ovolactovegetarian:
-Ovolactovegetarians do not eat meat, egg and poultry (chicken). It involves a lesser part of egg and milk. This type of diet prioritize vegetables, fruits, cereals, nuts and beans.
Adults however must limit the intake of egg to 3 eggs per week and milk-based food must be preferably less fat to avoid from high cholesterol intake.

4. Lactovegetarian:
-Lactovegetarians do not eat egg, but it does consume milk and dairy products as an animal-source of food. As ovolactovegetarians it emphasize on the intake of vegetables, fruits, nuts and beans. Protein from milk is quite complete and enriched with plant proteins. However, care should be undertaken for adults to consume less-fat dairy products.

5. Full Vegetarian:
-Full Vegetarians do not eat animal-based food at all. They limits their food to all Plant-origin foods such as vegetables, fruits, beans, nuts and many more. Vegetarians may need Vitamin B12 supplements.

This type of diet gives attractive advantage over omnivorous diet and gives a good alternative for preventing and treatment of many degenerative diseases such as arterioschlerosis, rheumatism and cancer.

A well-balanced vegetarian food must include combination of all other types of vegetables. It must not be limited to , say, raw food only or Beans and nuts only or certain types of vegetables only. A good combination of vegetables, nuts, beans and fruits is greatly needed as these types of food provides different nutritions for our body.

Before I end, I would like to say again "eat wisely, live wisely"

The Value of Eating

Eating is a habit that contribute to ones health, the most. Eating is an involuntary yet conscious action. That's why it can be shaped over time. Eating is  a freedom of everyone. Not like our ancestors in the past, where they were somewhat 'forced' or 'forbidden' to eat certain types of food. Nowadays, we can choose to eat to almost everything from everywhere, the only limit is of course choice and taste and of course to certain extent budget.

On the other hand, nutrition of the food we eat is beyond our control. It is a process whereby the food we eat is digested and assimilated until it is absorbed in our body.

There are at least Three important basic food qualities that we must taken into account when eating:

1. Our food must be clean and hygienic

The term clean must be noted, in which the food we eat must not contain pathogenic microorganisms. Salmonellosis, a form of serious gastroenteritis, is caused by the bacteria salmonella. Botulism caused by Clostridium botulinum, most frequently occurs from eating contaminated canned food. There are more causes of food-borne infection but the good news is that it can be traced and eventually treated. Therefore, cleanliness of food is very important but not a ticket for healthy body. Other factor we must take into account is calori.

2. Calories

The problem now in most developed countries is not the lack of calorie (of course still in cases of eating disorder) but due to the overintake of calorie. The quality and value of the diet is not only determined by the calories alone, but also to the nutritional value of the food eaten.

As an example, refined carbohydrates, may supply with the same calories as a complete diet, but the quality will be very low. (Imagine eating white bread all through the day).

White sugar may also give the same amount of calories as brown sugar or honey but of course the nutritional quality differs greatly, thus it is important to consider the nutritional value obtained rather than considering the calorie only.

3. Protein

We may have heard about the importance of protein. (that we must eat it as much as possible for our body), yet this claim had been studied over and over again. Lately, the WHO suggested that 0.75 gram of protein / kg of body weight is sufficient for daily consumption.

It is known now that the excess of protein in the diet can cause Rheumatic diseases, osteoporosis, kidney damage, and excess uric acid (that eventually lead to gout).

Protein does not mainly comes from animal source alone. Nowadays, doctors will often suggest that protein be taken from plant-sources such as beans (soy beans) and nuts. Therefore we must limit the intake of animal-source protein.


Excess protein leads to faster development?

Oh yes, sure! but have you noticed that the faster you grow, the faster you will die. It is very unwise to go against the law of nature. If we take food just as enough for the day, it will make our life less complicated. studies have noted that modern food contributed to early puberty among children in developed nation. This will cause social problem, health problem, physical problem and emotional problems to them. Therefore, food may give you a better physique but not always a better mind.

Therefore,  please judge your food before you eating.

Eat wise and live wisely

Omega-3-Fatty Acids

In the early 1980s, studies showed that the Inuit had low rates of heart disease despite their high-fat diet rich in fish. It turns out the omega 3 fatty acids in the fish may be what protects their hearts, along with other health benefits.

Dietary sources of omega-3 fatty acids include fish oil and certain plant/nut oils. Fish oil contains both docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), while some nuts (e.g., English walnuts) and vegetable oils (e.g., canola, soybean, flaxseed/linseed, and olive oil) contain alpha-linolenic acid (ALA).

Evidence from several studies has suggested that amounts of DHA and EPA in the form of fish or fish oil supplements lowers triglycerides, slows the buildup of atherosclerotic plaques ("hardening of the arteries"), lowers blood pressure slightly, as well as reduces the risk of death, heart attack, dangerous abnormal heart rhythms, and strokes in people with known heart disease. However, high doses may have harmful effects, such as an increased risk of bleeding. Although similar benefits are proposed for alpha-linolenic acid, scientific evidence is less compelling, and beneficial effects may be less pronounced.

Some species of fish carry a higher risk of environmental contamination, such as with methylmercury.

Benefits of Omega 3 Fatty Acids in Heart Disease and Cholesterol

Omega 3 fatty acids are poly-unsaturated fatty acids. Studies show that a diet rich in omega 3 fatty acids may help lower triglycerides and increase HDL cholesterol (the good cholesterol). Omega 3 fatty acids may also act as an anticoagulant to prevent blood from clotting. Several other studies also suggest that these fatty acids may help lower high blood pressure.

It is a good decision to consume Omega 3 fatty acids as it can:

• reduce inflammation
  
• reduce blood triglyceride levels
  
• reduces the risk of non-fatal heart attacks
  
• a good source of nutrition for patients with Crohn's disease or for those who need to be tube fed after abdominal surgeries.
  
• important for healthy pregnancies
  
• improvements in morning stiffness and joint tenderness
  

Omega 3 fatty acids can be found in fish such as salmon, herring, mackerel, anchovies and sardines, Flaxseed oil, Eggs and some nuts.

Reference:
http://www.nlm.nih.gov/medlineplus/druginfo/natural/patient-fishoil.html
http://en.wikipedia.org/wiki/Omega-3_fatty_acid
http://www.healthcastle.com/omega3.shtml
http://www.mayoclinic.com/health/fish-oil/NS_patient-fishoil

Chlorella - A rival to Spirulina?

Chlorella is a genus of single-celled green algae, belonging to the phylum Chlorophyta. It is spherical in shape, about 2 to 10 μm in diameter, and is without flagella. Chlorella contains the green photosynthetic pigments chlorophyll-a and -b in its chloroplast. Through photosynthesis it multiplies rapidly requiring only carbon dioxide, water, sunlight, and a small amount of minerals to reproduce.

The name Chlorella is taken from the Greek word chloros meaning green and the Latin diminutive suffix ella meaning "small." German biochemist Otto Heinrich Warburg received the Nobel Prize in Physiology or Medicine in 1931 for his study on photosynthesis in Chlorella. In 1961 Melvin Calvin of the University of California received the Nobel Prize in Chemistry for his research on the pathways of carbon dioxide assimilation in plants using Chlorella. In recent years, researchers have made less use of Chlorella as an experimental organism because it lacks a sexual cycle and, therefore, the research advantages of genetics are unavailable.

Many people believed Chlorella could serve as a potential source of food and energy because its photosynthetic efficiency can, in theory, reach 8% comparable with other highly efficient crops such as sugar cane. It is also an attractive food source because it is high in protein and other essential nutrients; when dried, it is about 45% protein, 20% fat, 20% carbohydrate, 5% fiber, and 10% minerals and vitamins. However, because it is a single-celled algae, harvest posed practical difficulties for its large-scale use as a food source. Mass-production methods are now being used to cultivate it in large artificial circular ponds.

It was believed in the early 1940s that, unlike most plants, Chlorella protein was “complete,” for it had the ten amino acids then considered essential, and it was also packed with calories, fat, and vitamins

Heavy metal removal using chlorella

Chlorella is a powerful detoxification aid for heavy metals and other pesticides. Numerous research projects in the U.S. and Europe indicate that chlorella can also aid the body in breaking down persistent hydrocarbon and metallic toxins such as mercury, cadmium and lead, DDT and PCB while strengthening the immune system response. In Japan, interest in chlorella has focused largely on its detoxifying properties - its ability to remove or neutralize poisonous substances from the body.

This detoxification of heavy metals and other chemical toxins in the blood will take 3 to 6 months to build up enough to begin this process depending on how much chlorella a person is taking. Chlorella is a food. As such, it is almost impossible to take too much chlorella. It is also this fibrous material which greatly augments healthy digestion and overall digestive track health.



How Does Chlorella Detoxify Your Body?

Chlorella is comprised of a fibrous, indigestible outer shell (20%) and its inner nutrients (80%). It is the fibrous material which has been proven to actually bind with the heavy metals and pesticides - such as PCBs - which can accumulate in our bodies.

A clean bloodstream, with an abundance of red blood cells to carry oxygen, is necessary to a strong natural defense system. Chlorella's cleansing action on the bowel and other elimination channels, as well as its protection of the liver, helps keep the blood clean. Clean blood insures that metabolic wastes are efficiently carried away from the tissues.

Chlorella gets its name from the high amount of chlorophyl it possesses. Chlorella contains more chlorophyl per gram than any other plant. Chlorophyl is one of the greatest food substances for cleansing the bowel and other elimination systems, such as the liver and the blood.

Green algae are the highest sources of chlorophyl in the plant world. And of all the green algae studied so far, chlorella has the highest, often ranging from 3 to 5% pure natural chlorophyll.

Chlorella:


Chlorella has been touted as the perfect whole food. Aside from being a complete protein and containing all the B vitamins, vitamin C, vitamin E, and the major minerals (with zinc and iron in amounts large enough to be considered supplementary), it has been found to improve the immune system, improve digestion, detoxify the body, accelerate healing, protect against radiation, aid in the prevention of degenerative diseases, help in treatment of Candida albicans, relieve arthritis pain and, because of its nutritional content, aid in the success of numerous weight loss programs.

- Earl Mindell's Vitamin Bible

Reference: 
http://www.healingdaily.com/oral-chelation/health-benefits-of-chlorella.htm
http://www.chlorellafactor.com/chlorella-spirulina-06.html
http://en.wikipedia.org/wiki/Chlorella 

Spirulina - a Supplement Miracle?

Spirulina is the common name for human and animal food supplements produced primarily from two species of cyanobacteria (also known as blue-green algae): Arthrospira platensis, and Arthrospira maxima. These and other Arthrospira species were once classified in the genus Spirulina. There is now agreement that they are distinct genera, and that the food species belong to Arthrospira; nonetheless, the older term Spirulina remains the popular name. Spirulina is cultivated around the world, and is used as a human dietary supplement as well as a whole food and is available in tablet, flake, and powder form. It is also used as a feed supplement in the aquaculture, aquarium, and poultry industries.

Spirulina is believed to have been a food source for the Aztecs and other Mesoamericans until the 16th-century; its harvesting from Lake Texcoco and subsequent sale as cakes.

Most cultivated spirulina is produced in open-channel raceway ponds, with paddle-wheels used to agitate the water. The largest commercial producers of spirulina are located in the United States, Thailand, India, Taiwan, China, and Myanmar.

Nutrient Contents

Protein

Spirulina contains unusually high amounts of protein, between 55 and 77% by dry weight, depending upon the source. It is a complete protein.

Essential fatty acids

Spirulina is rich in gamma-linolenic acid (GLA), and also provides alpha-linolenic acid (ALA), linoleic acid (LA), stearidonic acid (SDA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and arachidonic acid (AA).

Vitamins

Spirulina contains vitamin B1 (thiamine), B2 (riboflavin), B3 (nicotinamide), B6 (pyridoxine), B9 (folic acid), B12 (cyanocobalamin), vitamin C, vitamin D, and vitamin E.


Minerals

Spirulina is a rich source of potassium, and also contains calcium, chromium, copper, iron, magnesium, manganese, phosphorus, selenium, sodium, and zinc.

Photosynthetic pigments

Spirulina contains many pigments including chlorophyll-a, xanthophyll, beta-carotene, echinenone, myxoxanthophyll, zeaxanthin, canthaxanthin, diatoxanthin, 3'-hydroxyechinenone, beta-cryptoxanthin, oscillaxanthin, plus the phycobiliproteins c-phycocyanin and allophycocyanin.

So far, there is no any direct evidence that spirulina can cure certain diseases. 
It is only the amout of nutrients that are responsible for the possible health effects.
It is a choice of consumers whether to consume it or not.

Strawberries

The strawberry (Fragaria) is a genus of plants in the family Rosaceae and the fruit of these plants. There are more than 20 named species and many hybrids and cultivars. The most common strawberries grown comercially are cultivars of the Garden Strawberry. The strawberry is an accessory fruit; the seeds are the actual fruits of the plant and the flesh of the strawberry is modified receptable tissue. It is whitish-green as it develops and in most species turns red when ripe.

The Health Benefits of Strawberries

Strawberry is one of the most delicious and nutritious fruit. It has the ability to remove harmful toxin in the blood.

Strawberries are low in calories and a good source of many vitamins and nutrients that a healthy body needs. Strawberries are high in iron and Vitamin C; hey also have less than 60 calories per cup. eight strawberries will provide 140 percent of the recommended daily intake of Vit C for children. Strawberries are also a good source of folic acid, fibre, potassium and cancer fighting anti-oxidants.

It is also recommended for sluggish liver, gout, rheumatism, constipation, high blood pressure, catarrch and even skin cancer.

It is highly rated as  skin-cleansing food, even though the skin eruptions may appear at first in some cases.

It has been reported to help cases of syphillis.

The strawberry, when cut in half and rubbed on the teeth and gumes, removes tartar from the teeth and strengthens and heals the gums. The juice should be allowed to remain on the teeth for as long as possible to dissolve the tartar. The mouth may then be rinsed with warm water.

In addition to being consumed fresh, strawberries are a popular addition to dairy products, as in strawberry flavoured ice-cream, milkshakes and yoghurts. Strawberry pie is also popular. Strawberries can also be used as a natural acid/base indicator.

Strawberries may be the most effective of the five most commonly-consumed berries at eliminating cancer cells, according to a recent study conducted at the UCLA Centre for Human Nutrition. The researchers tested extracts of Six berries - strawberries, blueberries, raspberries, black raspberries, blackberiies and cranberries - to determinetheir ability to induce cancer cell death.

Strawberries and other berries contain high levels of the phyto-chemicals that are believed to be responsible for the protective effects of diets high in fruits and vegetables against chronic ilnesses.

Strawberry Nutrition information (based on 1 cup (8-10) fresh strawberries)

Calories: 50
Protein: 1g
Fat: 0.6g
Carbohydrates: 11g
sugar: 7g
Fibre: 3.5 g
Iron: 0.6mg
Sodium: 2 mg
Calcium: 22mg
Phosphate: 30mg
Riboflavine: 0.1mg
Vitamin C: 85mg
Potassium: 240mg
Zinc: 0.2mg
Niacin: 0.4mg
Vitamin B6: 92mcg
Folate: 34mcg

Olive oil

Olive oil is a fruit oil obtained from the olive (Olea europaea), a traditional crop of the mediterannean basin. it is commonly used in cooking, cosmetics, pharmaceuticals and soaps, and as a fuel or traditional oil.

Olive oil is healthier than other sources of alimentary fats because of its high content of monounsaturated fat (mainly oleic acid) and polyphenols.

The International Olive Oil Council (IOOC) is an inter-governmental organisation based in Madrid, Spain, with 23 member states. It promotes olive oil around the world by tracking production, defining quality standards and monitoring authenticity.

Types of olive oil:

• Extra virgin: Considered the best, least processed, comprising the oil from the first pressing of the olives; contains no more than 0.8% of the acidity, and is judged to have a superior taste. There can be no refined oil in extra-virgin olive oil.
  
• 
  
• Virgin: From the second pressing; has an acidity of less than 2%, and judged to have  a good taste. There can be no refined oil in virgin olive oil.
  
• 
  
• Pure: undergoes some processing, such as filtering and refining; usually a blend of refined olive oil and one of the above two categories of virgin olive oil.
  
• 
  
• Extra light: Undergoes considerable processing and only retains a very mild olive flavour.
  
• 
  
• Olive-Pomace: A blend of refined pomace olive oil and possibly some virgin olive oil. It is fit for consumption, but it may not be called olive oil. It is rarely sold in grocery store and used in some exotic cookings in restaurant.
  
• 
  
• Lampante Oil: it is used as fuel in oil-burning in lamps and not to be eaten. it is mostly used in the industrial market.
  

Health Benefits of Olive oil:

The beneficial effects of olive oil are due to its high content of monounsaturated fatty acids and anti-oxidative substances. Most people do quite well with olive oil since it does not upset the critical omega-6 to omega-3 ratio and most of the fatty acids in olive oil are actually and omega-9 oil, which is monounsaturated.

Studies have shown that olive oil offers protection against heart disease by controlling LDL ("bad") cholesterol levels while raising HDL ("Good") levels. No other naturally-produced oil has as large an amount of monounsaturated as olive oil - mainly oleic acid.

Olive oil is very well tolerated by stomach. In fact, Olive oil's protective function has a beneficial effect on ulcers and gastritis. Olive oil activates the secretion of bile and pancreatic hormones and much more naturally than prescribed drugs. Consequently, it lowers the incidenc of gallstone formation.

While all types of olive oil are sources of monounsaturated fat, EXTRA VIRGIN olive oil contains higher levels of anti oxidants, (vit E and Phenols), because it is lessed processed.

Spanish researchers suggest that including olive oil in your diet may also offer benefits in terms of colon cancer prevention.

Medicinal Uses of Olive oil

Olive oil is unlikely to cause allergic reactions, and as such is used in preparations for lipophilic drug ingredients. It does have demulcent properties, and mild laxative properties, acting as a stool softener.

Olive Oil is also a potent blocker of intestinal contractions, and is used to treat excessive Borborygmus. Oleocanthal from olive oil is a no-selective inhibitor of cyclooxygenase (COX) similar to classical non-steroidal anti-inflammatory drugs (NSAIDs) like ibuprofen.

Care for Your Olive Oil



Light and heat are the NO.1 enemy of olive oil. Keep olive oil in a cool and dark place, tightly sealed. Oxygen promotes rancidity. Olive oil is like other oils and can easily go rancid when exposed to air, light or high temperatures.