Are Heart Attack, Stroke “Foodborne” Illnesses?

A growing consensus says “yes” — yet doctors remain ill-prepared to advise patients on how to eat healthy to protect patients from cardiovascular and other diseases.

http://articles.chicagotribune.com/…/ct-met-heart-nutrition…

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Protein Why do we need it? Proteins are a basic building block of the body. We need protein to keep our bodies in good working order, to repair body cells as they wear out, and for protecting us from bacteria and viruses. This essential nutrient can also make you feel full, so include protein with each meal. How much do we need? Adult men and women usually need 2-3 servings of protein, or 5- to 6-ounce equivalents, per day. Any extra protein will be stored in the body as fat. Protein recommendations: Go lean with protein. • Choose lean meats and poultry. Lean beef cuts include round steaks (top loin, top sirloin, and top round) and roasts (round eye, top round, and bottom round, round tip, arm, and chuck shoulder). • When selecting beef, choose cuts labeled “Choice” or “Select,” instead of “Prime.” “Prime” usually has more fat. Choose cuts with the least amount of visible fat (marbling). Even then, trim any visible fat before preparing the beef. Choose extra-lean ground beef. The label should say at least 90% lean; 93% or 95% is even better

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Nutrition is the Key to A Good Night’s Sleep

Having trouble sleeping? Most likely your diet is the problem.

http://www.huffingtonpost.com/fir…/food-sleep_b_6762920.html

Apples: The Perfectly Engineered Fruit

During the 19th century there were more than 14,000 varieties of apples grown in the U.S. Today there are 90. Apples, the second most-popular fruit in the U.S., have been genetically engineered for bright colors, disease resistance, sweetness, easy picking and slower decaying – without a thought to nutritional value. Is this really the same fruit that nature intended?

http://www.bbg.org/garde…/article/the_apple_in_north_america
http://www.wsj.com/…/notable-quotable-low-hanging-fruit-145…

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There are many important reasons to drink water, especially when working on weight loss. Water is an essential component in your body. You lose water through normal activities. Drinking water is important for weight management and overall health. Here are some tips: • Sometimes, we feel hungry when we are actually thirsty. • Always keep a water bottle with you. • Don’t wait for thirst! Sip throughout the day. • Drink water with meals. • Don’t skip the water fountain – always take a sip. How much water do we need? • The average adult loses about 2 ½ quarts (about 10 cups) of water each day. Therefore, drinking approximately 8–12 cups throughout the day is sufficient. • Heat (hot outside), activity (physically active), and diet (high protein intake, caffeine, or alcohol) increase your need for water.

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Your body needs less than one gram of sodium a day. That’s under half a teaspoon of table salt. But if you are like most Americans, you consume up to four times that amount. The result? Increased risk of high blood pressure, heart disease, and stroke.

As for added sugar, most of us consume more than twice the recommended daily amount, increasing the risk of obesity, diabetes, and even depression.

In Reducing Sugar and Salt, the doctors at Harvard Medical School give you the know-how to successfully monitor and effectively control the amount of sugar and salt you and your family take in each day.

The report exposes dozens of foods with “hidden” sodium and sugar. For example, a tuna salad sub sandwich can have up to 1,300 milligrams of sodium — more than the daily recommendation — while a bowl of raisin bran delivers 19 grams of added sugar (the equivalent of five teaspoons!)

Reducing Sugar and Salt will give you the facts about how a high-sodium diet can lower bone density, why “lactose-free” does not mean ”sugar-free,” and whether you’re wasting your money on sports drinks when water will do. It also brings you up to date on sugar substitutes, and why you might want to cut back on diet soda.

The report offers strategies for cutting back on sugar and salt at home or dining out. You’ll learn smart shopping and cooking tricks that make meals delicious while limiting sodium. You’ll find out which fruits are lowest — and highest — in sugar, seven ways to spice up your meals without salt, and satisfying ways to retrain your taste buds to low-salt, low-sugar eating.

Reducing Sugar and Salt also gives you a host of flavorful recipes that minimize or eliminate sugar and salt, from delectable breakfast treats to wholesome lunches and dinners, not to mention perfect-ending desserts and even late-night snacks.

Be good to your body — and yourself. Order your copy of this timely Special Health Report today.

Most foods contain several different kinds of fat. Some are better for your health than others. It is wise to choose healthier types of fat, and enjoy them in moderation. Keep in mind that even healthier fats contain calories and should be used sparingly for weight management. Here is some information about healthy and harmful dietary fats. The four major types of fats are: • Monounsaturated fats • Polyunsaturated fats • Saturated fats • Trans fats Monounsaturated and polyunsaturated fats are known as “healthy fats” because they are good for your heart, cholesterol levels, and overall health. These fats tend to be “liquid” at room temperature. Consider beneficial polyunsaturated fats containing Omega-3 fatty acids found in fatty fish, flaxseed, and walnuts.

God bless,

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A little fat goes a long way. One teaspoon of butter or oil has 5 grams of fat and about 45 calories. Check out these tips to cut fat and add flavor: • When eating out, ask for the topping or sauce to be put on the side. Ask for lower-fat options like salsa, mustard, or ketchup. Also, be mindful of serving sizes. • With salads, choose fat-free or reduced-fat dressings, flavored vinegar, or lemon juice. Ask for the dressing to be served on the side. • Pick lean cuts of meats, poultry, and seafood. Trim away any fat or skin. • Cook foods without adding fat. Use non-stick cooking spray instead of butter, margarine, or oil when grilling, frying, or sautéing. Use non-stick cookware. You can sauté in a small amount of broth. If you do add fat, use a small amount of olive or canola oil, as these are healthier fats. Remember, however, that all fats add calories. • Choose to bake, roast, grill, steam, poach, or sauté instead of fry. If roasting or baking in the oven, use a rack to raise the food up off the bottom of the pan to allow the fat to drip away.

God bless,

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GMOs: What The Experts Actually Said

By Scott Faber, Vice President of Government Affairs

WEDNESDAY, MAY 25, 2016

After an expert panel convened by the National Academy of Sciences issued a long-awaited report on genetically engineered foods, much of the news coverage said it gave GMOs an unqualified seal of approval. In fact, the report pointed to an array of concerns and unanswered questions. Here are the top ten findings of the report that most traditional and social media missed – or got plain wrong.

1. You can’t generalize about GMOs. The panel was careful to say you can’t generalize about genetic engineering, and we should instead be looking at each product (or new trait) to assess the benefits and costs, not the process.  The report warns against making sweeping generalizations, such as assuming all GMOs are safe.
2. Some traits may not be safe. While the report found no evidence that a handful of currently commercialized traits pose food safety risks, the panel was careful to say other traits could pose risks.
3. Allergens are hard to detect. In particular, the panel found that technology providers and regulators could miss potential allergens and called again for post-market testing.
4. The GMO regulatory process is broken. The report found many flaws in the GMO regulatory process and called for regulatory reforms as well as more research.
5. GMO crops do not increase crop yield. The panel explained why GMOs don’t – and never were designed to – increase yields, and also found no evidence that GMO crops are actually increasing yields.
6. Herbicide use is up and headed higher – Although insecticide spraying has gone down on Bt corn and cotton, the use of herbicides on GMO crops (some of which are engineered to withstand applications of glyphosate, the active ingredient in Monsnto’s Roundup) has been going up and will keep increasing. In recent years, farmers have been forced to turn to mixtures of weed killers as weed resistance spreads.
7. Herbicides may be dangerous. Though the panel said herbicide toxicity is more important than volume, the panel punted on the question of whether glyphosate or other weed killers increase the risk of cancer and other health problems.
8. Regulators should have more power. To address rising herbicide use and help manage weed resistance, the panel said regulators should be able to impose requirements on farmers to address unforeseen risks.
9. GMO labels make sense. Without GMO labels, consumers can not make food choices that reflect their values, the panel found. The consumer’s right-to-know is ample reason to require a mandatory GMO label.
10. Environmental impacts could be big. Are GMO crops affecting monarch butterflies and other species? More research is needed, including a life-cycle analysis of the monarch butterfly. Future GMO crops could also lead farmers to plow up grasslands, increasing carbon pollution.

 

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The 43 essential nutrients are needed inside and outside the body to support all of its needs for growth, regeneration and healing. Missing out on just one essential nutrient leaves the body in a bad state — it’s like a house of cards that falls apart at the softest touch.

What do essential nutrients affect?

Essential nutrients affect every cell in the body, both inside and out.

You need all 43 essential nutrients each day for all parts of the body to function optimally.