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,

https://jrcuff.myyevo.com/

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.

The 43 essential nutrients consist of 14 vitamins, 14 minerals, 2 essential fats, 12 amino acids, and water.

What are the 43 essential nutrients?

The 43 essential nutrients are listed below. Next to each is:

• Nutrient category (e.g., vitamin, mineral)
• Amount needed each day
• How the essential nutrient is presented on the label (e.g., Daily Value)
• Authoritative scientific body that determined the amount of the essential nutrient needed

DV = Daily Value; FDA = Food and Drug Administration AI = Average Intake; IOM = Institute of Medicine; RDA = Recommended Dietary Allowance

*     Based on the daily needs of an adult male.
**  Amino acid amounts are based on the milligrams required for an average person (160 pounds or around 72.7 kg of body weight).
*** The WHO recommends 1,820 mg per day of tyrosine and phenylalanine for the average person. We assumed that the recommendation was equal for each amino acid (910 mg each).
**** Daily arginine recommendations assume that people: eat 4-6 grams, make 2.2 grams, and recycle 14 grams (based on Luiking, 2012). From this, we determined that 500 mg of arginine is required each day to assure adequacy.

This yields: 14 vitamins, 14 minerals, 2 essential fatty acids, 12 essential amino acids and water, which is added to most Yevo products during preparation.

References

1. Luiking YC, Have Ten GA, Wolfe RR et al. Arginine De Novo and Nitric Oxide Production In Disease States. American Journal of Physiology-Endocrinology and Metabolism. 2012; 303: E1177-E1189.
   http://ajpendo.physiology.org/content/303/10/E1177
2. Choline. Chapter 12. IOM; page 390. www.nap.edu/catalog/6015
3. Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids. IOM. September 5, 2002; pages 594, 608, 697, and 1324.
   http://www.nap.edu; http://www.nap.edu/catalog/10490/dietary-reference-intakes-for-energy-carbohydrate-fiber-fat-fatty-acids-cholesterol-protein-and-amino-acids-macronutrients
4. Guidance for Industry: A Food Labeling Guide. FDA. January, 2013.
   http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/LabelingNutrition/ucm064928.htm
5. Harper AE. Chapter 1 Defining the Essentiality of Nutrients. Eds: Shils ME, Olson JA, Shine M, Ross CA. Modern Nutrition in Disease. Lippincoott Williams & Wilkins:Philadelphia, 1998.; pages 3-10.
6. Protein and Amino Acid Requirements in Human Nutrition. WHO Technical Report Series 935, United Nations University, 2002; pages 141-150.
   http://www.who.int/nutrition/publications/nutrientrequirements/WHO_TRS_935/en/
7. Role of Protein and Amino Acids in Sustaining and Enhancing Performance, The. IOM. 1999; page 201.
   http://books.nap.edu/openbook.php?record_id=9620&page=201
8. USDA Scientific Report of the 2015 Dietary Guidelines Advisory Committee, February 2015.
   http://www.health.gov/dietaryguidelines/2015-scientific-report/
9. Dietary reference intakes for calcium, phosphorus, magnesium, vitamin D, and fluoride / Standing Committee on the Scientific Evaluation of Dietary Reference Intakes, Food and Nutrition Board, Institute of Medicine. http://www.nap.edu;http://www.nap.edu/catalog/5776/dietary-reference-intakes-for-calcium-phosphorus-magnesium-vitamin-d-and-fluoride
10. Dietary reference intakes for vitamin C, vitamin E, selenium, and carotenoids: a report of the Panel on Dietary Antioxidants and Related Compounds, Subcommittees on Upper Reference Levels of Nutrients and of Interpretation and Use of Dietary Reference Intakes, and the Standing Committee on the Scientific Evaluation of Dietary Reference Intakes, Food and Nutrition Board, Institute of Medicine. http://www.nap.edu; http://www.nap.edu/catalog/9810/dietary-reference-intakes-for-vitamin-c-vitamin-e-selenium-and-carotenoids
11. Dietary reference intakes for vitamin A, vitamin K, arsenic, boron, chromium, copper, iodine, iron, manganese, molybdenum, nickel, silicon, vanadium, and zinc: a report of the Panel on Micronutrients, Standing Committee on the Scientific Evaluation of Dietary Reference Intakes, Food and Nutrition Board, Institute of Medicine. http://www.nap.edu;http://www.nap.edu/catalog/10026/dietary-reference-intakes-for-vitamin-a-vitamin-k-arsenic-boron-chromium-copper-iodine-iron-manganese-molybdenum-nickel-silicon-vanadium-and-zinc
12. Institute of Medicine (U.S.). Panel on Dietary Reference Intakes for Electrolytes and Water. Dietary reference intakes for water, potassium, sodium, chloride, and sulfate / Panel on Dietary Reference Intakes for Electrolytes and Water, Standing Committee on the Scientific Evaluation of Dietary Reference Intakes, Food and Nutrition Board. http://www.nap.edu;http://www.nap.edu/catalog/10925/dietary-reference-intakes-for-water-potassium-sodium-chloride-and-sulfate
13. Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids / Panel on Macronutrients, Panel on the Definition of Dietary Fiber, Subcommittee on Upper Reference Levels of Nutrients, Subcommittee on Interpretation and Uses of Dietary Reference Intakes, and the Standing Committee on the Scientific Evaluation of Dietary Reference Intakes, Food and Nutrition Board. http://www.nap.edu;http://www.nap.edu/catalog/10490/dietary-reference-intakes-for-energy-carbohydrate-fiber-fat-fatty-acids-cholesterol-protein-and-amino-acids-macronutrients

God Bless you,

https://jrcuff.myyevo.com/

What are Essential Nutrients?

Inflammation is your body’s natural immune response to harmful or irritating stimuli such as wounds, infection, bacteria, and other foreign invaders. It’s a built-in form of self-protection, a way for your body to heal itself.

When the 37 trillion cells that make up your body don’t get the right amounts of 43 essential nutrients in the right balance, your cells compete for the limited supply of nutrients. More important organs such as the heart and brain win out, while the lesser organs such as the liver, kidneys and pancreas suffer and eventually become inflamed.

God bless,

Web site

Incidences of obesity, diabetes, heart disease, Alzheimer’s/dementia, hypertension and other chronic illnesses are at all-time highs, and half of adults in the United States are diagnosed with one or more chronic disease. The cost of treatment is shocking — 86 percent of the $2.9 trillion spent on healthcare in the U.S. is tied to treatment of chronic diseases. Sadly, so much of this personal and financial misery can be avoided.

God bless,

https://jrcuff.myyevo.com/

Tips for decreasing harmful fats in your diet:
• Read food labels and avoid trans fats and hydrogenated/
partially hydrogenated oils.
• Avoid fried products.
• Avoid fast food.
• When eating out, ask that foods be prepared with
olive oil

Be Bless today

DESIGNED ITS UNIQUE B2C2
MODEL FOR 3 REASONS:

Not Associated with Junk
Traditional food outlets deliver junk –
we don’t want any part of that
More to Share
By working directly with our customers
we have more to share
Easier for Customers
We want to make it easy – complete
nutrition delivered to your door
(and shipping is free!)

Check it out: https://jrcuff.myyevo.com/become-nutrition-advocate/#

Besides the lack of essential nutrients, perhaps the next biggest challenge facing today’s diet is the over consumption of sugar. Yevo recommends people limit their sugar consumption but we understand people have different palettes and preferences. Thus, when possible, Yevo provides three Go43 options for consumers to make their own sugar decisions:

No Sugar Added – for those who do not have a sweet tooth
Lightly Sweetened – for those who do not mind artificial sweeteners, and
Regular – for those that have a sweet tooth