In the last 12 weeks I have learned so much about nutrition. As a result I now look at labels everytime before throwing anything in my cart. My daughter and I have been eating alot more fresh fruits and vegetables. I now keep organic soymilk in my refrigerater and hardly eat meat anymore. I have also changed my cooking habits and we do alot of stir fry these days.
I am looking forward to a healthier life for myself and my daughter as we take the next step in our spiritual growth through nutrition. This class has definately had a tremendous impact on us both. I am hoping I will be able to pass this knowledge on to many others seeking to improve thier lives and believe this will be a great tool to add with my other education for the benefit of helping others in achieving fulfillment.
Saturday, December 4, 2010
Saturday, November 27, 2010
Week 11
Deficiencies in minerals may result in a variety of heart problems. Some of these problems, such as a faster-than-normal heartbeat, are unpleasant but not necessarily dangerous. Others, such as congestive heart failure, can be life threatening. Magnesium (Mg) is a trace mineral that is known to be required for several hundred different functions in the body. A significant portion of the symptoms of many chronic disorders are identical to symptoms of magnesium deficiency. Studies show many people in the U.S. today do not consume the daily recommended amounts of Mg. A lack of this important nutrient may be a major factor in many common health problems in industrialized countries. Common conditions such as mitral valve prolapse, migraines, attention deficit disorder, fibromyalgia, asthma and allergies have all been linked to a Mg deficiency.
The top seven health problems linked to mineral deficiency are Cancer, Alzheimers, Arthritis, Depression, Diabetes, Heart disease, and Osteoporosis.
The top seven health problems linked to mineral deficiency are Cancer, Alzheimers, Arthritis, Depression, Diabetes, Heart disease, and Osteoporosis.
Week 11
There is overwhelming evidence that replenishment of minerals to croplands has reached a critical point in history. Our foods are nearly empty of nutrients dependent on minerals for synthesis in food. The fields we have grown our foods in for 150 years are depleted of micro nutrient mineral elements. The rate of depletion from 1900 to 1940 is almost 85% and this is evidenced by the rate of mineral deficient diseases increasing in the population as minerals were removed from the soil.
Simply put, nutrient deficient fields are producing a product of low value. The research conducted at major Universities and government agencies offer compelling findings that indicate an overall mineral deficiency condition in the soil of the nation's croplands. In recent years a growing number of reports have appeared which conclude that today's foods are not as nutritious as those eaten in the past.
1936. United States Senate document 264 documented the issue of depleted soil borne micro nutrient trace minerals and concluded that a national crisis was looming in the near future with the outcome a dramatic increase in mineral deficiency disease. To quote from this study: "Countless human ills stem from the fact that impoverished soil of America no longer provides plant foods with the mineral elements essential to human nourishment and health!"
1997. The US Department of Agriculture confirmed this prediction with the graphic depiction of the reduction of soil borne micro nutrient trace minerals coincidental with the increase in mineral deficiency disease.
2008. The Society of Chemical Industry's (SCI) Journal of the Science of Food and Agriculture. It reported that there is no significant difference in nutrient value in organically grown food compared to non organically grown food. [2] Both methods produce remarkably low nutrient values deficient in critical minerals due to past over harvesting practices.
University of Texas. Donald Davis, a senior researcher at the University of Texas, performed research into the disappearing nutrients in food. He compared Agriculture Department figures on nutrient content for 43 common fruits and vegetables. Davis says historical data spanning 50 to 70 years show apparent declines of 5 percent to 40 percent or more in minerals, vitamins and proteins in vegetables.
Washington State University professor Stephen Jones and researcher Kevin Murphy. Research showed that today's modern wheat has less nutritional value concluding that grains have been developed for baking qualities that are related to protein, not related to iron and zinc and selenium and other essential vitamins and minerals. "You would have to eat twice as many slices of modern bread as you would of the older variety to get the same nutritional value."
2001. The Journal of Complimentary Medicine pointed out that US and UK Government statistics show a decline in trace minerals of up to 76% in fruit and vegetables over the period 1940 to 1991.
2003. News Canada reported that today's fruit and vegetables contain far fewer nutrients than they did 50 years ago. Potatoes, for example, had lost 100 % of vitamin A content, 57% of vitamin C and iron, and 28% of calcium. The report examined data from the US Department of Agriculture involving vegetable quality. Over the entire 20th century the average mineral content in cabbage, lettuce, spinach and tomatoes, declined from 400mg to less than 50mg.
2004. The Journal of the American College of Nutrition examined food composition changes from 1950 to 1999 recorded in the USDA food composition tables. Forty-three crops were examined showing statistically reliable declines for 6 nutrients. The declines were observed in protein, calcium, phosphorous, iron, riboflavin and ascorbic acid; 6% in the case of protein and 38% for riboflavin.
Simply put, nutrient deficient fields are producing a product of low value. The research conducted at major Universities and government agencies offer compelling findings that indicate an overall mineral deficiency condition in the soil of the nation's croplands. In recent years a growing number of reports have appeared which conclude that today's foods are not as nutritious as those eaten in the past.
1936. United States Senate document 264 documented the issue of depleted soil borne micro nutrient trace minerals and concluded that a national crisis was looming in the near future with the outcome a dramatic increase in mineral deficiency disease. To quote from this study: "Countless human ills stem from the fact that impoverished soil of America no longer provides plant foods with the mineral elements essential to human nourishment and health!"
1997. The US Department of Agriculture confirmed this prediction with the graphic depiction of the reduction of soil borne micro nutrient trace minerals coincidental with the increase in mineral deficiency disease.
2008. The Society of Chemical Industry's (SCI) Journal of the Science of Food and Agriculture. It reported that there is no significant difference in nutrient value in organically grown food compared to non organically grown food. [2] Both methods produce remarkably low nutrient values deficient in critical minerals due to past over harvesting practices.
University of Texas. Donald Davis, a senior researcher at the University of Texas, performed research into the disappearing nutrients in food. He compared Agriculture Department figures on nutrient content for 43 common fruits and vegetables. Davis says historical data spanning 50 to 70 years show apparent declines of 5 percent to 40 percent or more in minerals, vitamins and proteins in vegetables.
Washington State University professor Stephen Jones and researcher Kevin Murphy. Research showed that today's modern wheat has less nutritional value concluding that grains have been developed for baking qualities that are related to protein, not related to iron and zinc and selenium and other essential vitamins and minerals. "You would have to eat twice as many slices of modern bread as you would of the older variety to get the same nutritional value."
2001. The Journal of Complimentary Medicine pointed out that US and UK Government statistics show a decline in trace minerals of up to 76% in fruit and vegetables over the period 1940 to 1991.
2003. News Canada reported that today's fruit and vegetables contain far fewer nutrients than they did 50 years ago. Potatoes, for example, had lost 100 % of vitamin A content, 57% of vitamin C and iron, and 28% of calcium. The report examined data from the US Department of Agriculture involving vegetable quality. Over the entire 20th century the average mineral content in cabbage, lettuce, spinach and tomatoes, declined from 400mg to less than 50mg.
2004. The Journal of the American College of Nutrition examined food composition changes from 1950 to 1999 recorded in the USDA food composition tables. Forty-three crops were examined showing statistically reliable declines for 6 nutrients. The declines were observed in protein, calcium, phosphorous, iron, riboflavin and ascorbic acid; 6% in the case of protein and 38% for riboflavin.
Saturday, November 20, 2010
Wk. 10 comparisons
This is my comparison of how my nutrition has changed from when I started the nutrition class 10 weeks ago.
First I would like to say that now 10 weeks later there is a lot of difference in the type of foods I keep in my house. There is no longer any milk in my refrigerator, instead there is organic soy milk. I have alot more fruits and vegetables around all the time. I've cut down on my meat intake. And I'm cooking things alot differently.
Anyway I picked what looked to be my best day in week one and found that my sugars have dropped to about a fourth of what they were. I also found that my vitamin intake has just about doubled. I seem to be more energetic even though I am actually getting a little less sleep (yes I know sleep important also, but so is my school which seems to be more than it was in week 1). I have also become more of a grazer. I seem to be having bowel movements more often, but smaller, and sometimes a little colorful (like green). Seems funny to be talking about this where everybody can read it, but this is what was in my class assignment. Oh and my moods seem about the same (I love life), which is good with less sleep.
First I would like to say that now 10 weeks later there is a lot of difference in the type of foods I keep in my house. There is no longer any milk in my refrigerator, instead there is organic soy milk. I have alot more fruits and vegetables around all the time. I've cut down on my meat intake. And I'm cooking things alot differently.
Anyway I picked what looked to be my best day in week one and found that my sugars have dropped to about a fourth of what they were. I also found that my vitamin intake has just about doubled. I seem to be more energetic even though I am actually getting a little less sleep (yes I know sleep important also, but so is my school which seems to be more than it was in week 1). I have also become more of a grazer. I seem to be having bowel movements more often, but smaller, and sometimes a little colorful (like green). Seems funny to be talking about this where everybody can read it, but this is what was in my class assignment. Oh and my moods seem about the same (I love life), which is good with less sleep.
Saturday, October 30, 2010
Ph test
Ok I'm a little confused on this one. I didn't know what to look for so I trusted the pharmacist to help me. Told him I needed ph strips and he gave me the ones called Ketone care test strips. I tested in the morning and again in the evening. I have done this for a couple of days. These do not have the same numbers as specified on our directions. Instead the numbers are 0, 5, 15, 40, 80, and 160. I matched the colors and it was 0 everytime. I'm not sure if I'm doing something wrong or if I need to convert these numbers somehow. Anyway I did the assignment and not sure what I was supposed to happen.
SO CONFUSED :(
STEVE
SO CONFUSED :(
STEVE
Tuesday, October 19, 2010
Interesting Facts About Fiber
One of the facts I found interesting about fiber is that cooking does not affect the dietary fiber content of food. The reason I found this interesting is because it seems that cooking affects the nutritional value of most other foods. I guess the significant role would be that when we eat any fiber we know that when we believe we are consuming a certain amount of fiber, that's what we really are consuming.
Another fact is that fiber helps lower cholesterol levels by combining with acids made from cholesterol to remove them from circulation. Soluble fiber also could reduce the amount of cholesterol made by the liver. I would say that this would help with the problem of high cholesterol.
The fact that fiber slows the rate at which food leaves the stomach is interesting also. It does this by delaying the absorption glucose following a meal. These helps to normalize blood sugar levels which can help prevent and treat diabetes. Also the fact our food is slower at leaving the stomach means we stay fuller longer which helps prevent over eating and obesity.
Another fact is that fiber helps lower cholesterol levels by combining with acids made from cholesterol to remove them from circulation. Soluble fiber also could reduce the amount of cholesterol made by the liver. I would say that this would help with the problem of high cholesterol.
The fact that fiber slows the rate at which food leaves the stomach is interesting also. It does this by delaying the absorption glucose following a meal. These helps to normalize blood sugar levels which can help prevent and treat diabetes. Also the fact our food is slower at leaving the stomach means we stay fuller longer which helps prevent over eating and obesity.
Thursday, October 14, 2010
1. Protein is an essential component of the diet and helps your body repair muscle, grow tissue, regulate hormones, control metabolism, defend against illness, and more.
Protein is what makes up your ligaments, tendons, muscles, hair, nails, skin, teeth, tissue, organs, and bones. About half of the non-water mass of your body is made up of protein.
Since most of the body's proteins are continually broken down, the body needs to manufacture thousands of proteins every day to replace them. The more active you are the faster your proteins break down, and more protein you need to replenish them
2.Protein consists of smaller units of amino acids. These amino acids, formed of carbon, nitrogen, hydrogen, and oxygen atoms, are literally the building blocks of the human body. From these amino acids, your body can make hundreds of different proteins that perform different functions.
On its own, the body can manufacture 14 of the 22 amino acids it needs. But the other 8 cannot be made by the body and must be obtained from the diet. In order for protein synthesis to take place, all 8 of the essential amino acids must be present. All 8 must be at the cell at the same time; otherwise protein cannot be made. These eight amino acids are called "essential amino acids" and include:
3. Daily protein/amino acid intake is required to maintain or normalize cellular turnover and optimize the body's protein synthesis. Without sufficient protein, the body either lets cells die or breaks down other muscles and tissues to get the protein it needs for repair and other functions.
The body may actually "eat itself" to acquire the necessary amino acids, or borrow the amino acids from the immune system or body functions to meet its protein needs.
4. Seafood is an excellent source of protein and is rich in omega-3 fatty acids. The consumption of seafood has been linked to a reduced risk of many diseases. Seafood is low in caloric content and also has less saturated fat and cholesterol than meat that comes from land. For example in a 4 oz. piece of salmon our %DV in
• Tryptophan 103.1%
• Omega-3 Fatty Acids 83.6%
• Protein 58.3%
• B3 56.7
• B12 54.2
• B6 26 %
The consumption of Omega-3's and protein reduce the risk of many diseases.
5. Legumes a another excellent source of protein, vitamins, minerals and Phytonutrients. They are a great substitute for meat. You get the protein and nutrients while avoiding saturated fat and cholesterol. This means you will avoid putting on extra unnecessary weight. They also have more protein (amino acids) than any other type of plant. Soybeans are a good example of this. For a one cup serving they contain a high level of the amino acids, B vitamins 1,2,3, and 6, and minerals such as copper, iron, magnesium, phosphorus, and zinc. Soybeans promote heart health.
Protein is what makes up your ligaments, tendons, muscles, hair, nails, skin, teeth, tissue, organs, and bones. About half of the non-water mass of your body is made up of protein.
Since most of the body's proteins are continually broken down, the body needs to manufacture thousands of proteins every day to replace them. The more active you are the faster your proteins break down, and more protein you need to replenish them
2.Protein consists of smaller units of amino acids. These amino acids, formed of carbon, nitrogen, hydrogen, and oxygen atoms, are literally the building blocks of the human body. From these amino acids, your body can make hundreds of different proteins that perform different functions.
On its own, the body can manufacture 14 of the 22 amino acids it needs. But the other 8 cannot be made by the body and must be obtained from the diet. In order for protein synthesis to take place, all 8 of the essential amino acids must be present. All 8 must be at the cell at the same time; otherwise protein cannot be made. These eight amino acids are called "essential amino acids" and include:
- Isoleucine
- Leucine
- Lysine
- Methionine
- Phenylalanine
- Threonine
- Tryptophan
- Valine
3. Daily protein/amino acid intake is required to maintain or normalize cellular turnover and optimize the body's protein synthesis. Without sufficient protein, the body either lets cells die or breaks down other muscles and tissues to get the protein it needs for repair and other functions.
The body may actually "eat itself" to acquire the necessary amino acids, or borrow the amino acids from the immune system or body functions to meet its protein needs.
4. Seafood is an excellent source of protein and is rich in omega-3 fatty acids. The consumption of seafood has been linked to a reduced risk of many diseases. Seafood is low in caloric content and also has less saturated fat and cholesterol than meat that comes from land. For example in a 4 oz. piece of salmon our %DV in
• Tryptophan 103.1%
• Omega-3 Fatty Acids 83.6%
• Protein 58.3%
• B3 56.7
• B12 54.2
• B6 26 %
The consumption of Omega-3's and protein reduce the risk of many diseases.
5. Legumes a another excellent source of protein, vitamins, minerals and Phytonutrients. They are a great substitute for meat. You get the protein and nutrients while avoiding saturated fat and cholesterol. This means you will avoid putting on extra unnecessary weight. They also have more protein (amino acids) than any other type of plant. Soybeans are a good example of this. For a one cup serving they contain a high level of the amino acids, B vitamins 1,2,3, and 6, and minerals such as copper, iron, magnesium, phosphorus, and zinc. Soybeans promote heart health.
Monday, October 4, 2010
Food Inc. Movie
I'm not really sure what was the most shocking. Wow what an eye opener. I think the most shocking thing had to do with the little boy that died. And then the on going fight to try and keep our foods safe for us.
Things that really shocked me were the fact that 90% of our foods on the market today are related to corn, or the fact that if these cow were fed grass for 5 day it would remove 80% of ecoli and they continue to feed them corn, or the fact that the chickens couldn't even walk because they were too fat. I don't know, I guess I could go on with this list, but don't think I need to. I think this is a movie everyone should watch.
My daughter watched this with me and immediately went to the freezer and wanted to throw the Tyson Hot wing nuggets into the trash, and these were something she insisted on buying. She started looking at labels for high fructose corn syrup, and almost immediately came up with 5 or 6 things. She has vowed to start eating better with me. We will be making quite a few changes around here from checking labels to looking for locally grown eggs and meat, probably even asking how they were fed.
I'm amazed at how little I knew about the foods I eat, and I'm only three weeks into the class. I'm almost afraid of how much more there is.
Things that really shocked me were the fact that 90% of our foods on the market today are related to corn, or the fact that if these cow were fed grass for 5 day it would remove 80% of ecoli and they continue to feed them corn, or the fact that the chickens couldn't even walk because they were too fat. I don't know, I guess I could go on with this list, but don't think I need to. I think this is a movie everyone should watch.
My daughter watched this with me and immediately went to the freezer and wanted to throw the Tyson Hot wing nuggets into the trash, and these were something she insisted on buying. She started looking at labels for high fructose corn syrup, and almost immediately came up with 5 or 6 things. She has vowed to start eating better with me. We will be making quite a few changes around here from checking labels to looking for locally grown eggs and meat, probably even asking how they were fed.
I'm amazed at how little I knew about the foods I eat, and I'm only three weeks into the class. I'm almost afraid of how much more there is.
Sunday, September 19, 2010
Dinner 9/19/10
Saturday, September 18, 2010
Weekly journal
Still trying to get the hang of this technology thing. I didn't let that stop me though.
I learned some interesting things this week. Never really knew that vegetables for instance had different nutrients that actually have to work together to be fully effective. I always thought as long as I ate vegetables, that's all I really needed to do. I also learned that different parts of our cells (which are way to many to count by the way) need different nutrients to function. With the right nutrition being put into our bodies, we have a lot better chance of fending off diseases such as heart problems, cancer, diabetes, arthritis, and many more. Also eating right, water, and good air increases our longevity.
I have started taking a look at what kinds of foods I have around my home and how I can gradually make a change in it. Thing is I am really enjoying myself and love life, so my thought is why wouldn't I want to live longer.
Love & Light, Steve
I learned some interesting things this week. Never really knew that vegetables for instance had different nutrients that actually have to work together to be fully effective. I always thought as long as I ate vegetables, that's all I really needed to do. I also learned that different parts of our cells (which are way to many to count by the way) need different nutrients to function. With the right nutrition being put into our bodies, we have a lot better chance of fending off diseases such as heart problems, cancer, diabetes, arthritis, and many more. Also eating right, water, and good air increases our longevity.
I have started taking a look at what kinds of foods I have around my home and how I can gradually make a change in it. Thing is I am really enjoying myself and love life, so my thought is why wouldn't I want to live longer.
Love & Light, Steve
Foods
As you can see I always keep a lot of food in my house. I have plenty of good drinking water, lots of juices, lots of green teas, we love milk, canned fruit, fresh fruit, frozen fruit, canned veggies, frozen veggies, and fresh veggies, different kinds of canned beans, canned tomatoes, oat meal, eggs, clam chowder, lots of tuna (about 40 cans right now), Chicken, steaks, salmon. Reality is though that my daughter and I only eat healthy about half the time. We also have a lot of junk food, Ramen, ravioli's, mac and cheese, cereals, corn dogs, ect..... And I just realized I missed a couple of cupboards.
Friday, September 17, 2010
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