A Nutritional Food Supplement Can Be Used by Anyone

Even if you eat a fairly healthy diet still many people do not get the nutrition that they need for optimal health. A nutritional food supplement will fill in the gaps and you will not have to stress over food any longer. Many of the things that people need to eat for health do not taste the best and this can prevent a person from eating them. Instead of eating something that you think tastes awful, a supplement can be the replacement that you have been looking for.

You may want to research the different nutritional food supplements that are available and find the one that you think well suits your needs. You may be surprised at the choices and if you are having a specific health issue, there may be a supplement that can help you. This is where a little research can pay off in the long run and you will choose a supplement that fits you the best and this can help you achieve maximum results.

If you have been to your doctor lately and you are lacking a vitamin or mineral, you may want to discuss a nutritional food supplement with your doctor and find out what they recommend and advice on how to take them. Most supplements have a relatively low occurrence of side effects, but it is important to understand the side effects of any vitamin or supplement you may be taking so that you recognize this side effect if you experience it. Using a reputable company can help you ensure that you are getting the most potent product for your money. Many vitamins make outlandish claims and you want to find out what their product is made of and cut through the hype.

A nutritional food supplement can help you if your diet is lacking. You will never have to worry again that you are not getting all of the nutrients your body requires with a good food supplement.

Health, Nutrition and Easy Diet – The Basic Needs of Fats In Our Foods

The most important contribution to our preventive health program is to give our body its basic food needs to function well. Our fearfully and wonderfully made body has the capacity to heal and repair itself if we give it the right nutrients. Besides the basic water, protein and carbohydrates our body needs, health, nutrition and easy diet begin with giving our body its share of good fats. Let us take a look at this last one.

Fats are found in plant and animal foods. Like carbohydrates they contain carbon, hydrogen and oxygen. Fats are the most concentrated form of energy providing more than twice as many calories as carbohydrates and proteins. Fats contain 9 cal. per gram vs 4 for carbohydrates.

But there are bad fats and good fats. Meals without sufficient good fats will not sustain hunger. Good fats satisfy the stomach and reduce the rate of discharge; they are absorbed from the intestine at a slower rate than carbohydrates; this is desirable for the process of digestion. Good fat is needed in the structure and function of all tissues, especially of the nerves and brain. It pads body organs, blood vessels and nerves. Under the skin, fat serves as an insulator for conserving body heat.

A minimum of 10% of calories from fat is needed to ensure absorption of the fat-soluble vitamins and linoleic acid. But it should not exceed 30% of daily calories, in order to prevent cardiovascular disease and cancer.

It is important to understand the different types of fats that exist in our foods. Some families may find that their pattern of food purchases may consist of only the bad kind of fat. First of all, fats and oils (fatty acids) in our foods all contain a combination of saturated, monounsaturated and polyunsaturated fats; each one has one or the other in predominance.

For example, butter is called a saturated fat because its content of saturated fat is over 60%. In comparison, vegetable oils contain only about 15% or less saturated fatty acids with their predominant characteristics being in the monounsaturated category. Basically, the more saturated fats are the harder they will be at room temperature. The more mono- and poly-unsaturated they are the more liquid they will be. Fats that are hard at room temperature will clog your system more – except for good grass-fed butter and extra-virgin coconut oils in moderate quantity which are high in vitamin.

Oils that are hydrogenated undergo a process to stiffen their consistency for the use in baked goods and to increase shelf life. This process is known to produce a fatty acid that can be harmful if consumed in large quantity.

Here is an example showing basic groups in order of increasing saturated contents: Canola, safflower and corn oil – less than 15% saturated fats. The next group of olive oil, sesame seed, soybean, margarine and peanut oil contain between 15 and 20% saturated fats. Shortening, cottonseed oil, chicken fat are between 20-30% increasing respectively. The last group is lard, butter and coconut oil for 40-85% in saturated oil.

There are three natural types of fats: Saturated fats: from animal and palm and coconut oil; these are solid at room temperature. They raise cholesterol levels. Unsaturated fats: from plants; these tend to lower blood cholesterol levels. Essential fatty acids are found in all oil bearing seeds and nuts; best sources are: linoleic acid (safflower, sunflower, sesame, walnut, soy, primrose. Monounsaturated fats: from plants (olive oil, peanut oil). These do not affect the cholesterol levels in plaque buildup and are highly emulsify.

Hydrogenated fats are found in shortenings and margarines and are similar to saturated fats in their effects. Over-consumption of animal and hydrogenated fat causes an overload on the body’s metabolism. There are other classes of fats which are beyond the scope of this article. You can do a search on the Internet.

Although we need fats, we simply get too much of it because of our western way of eating. The over-abundance of these fatty substances clog up the free flow in the bloodstream, clumping together and forming plugs in tiny blood vessels that prevent nutrients and oxygen from getting to cells.

What about cholesterol? What is it and what is its use? Cholesterol is a lipid fat that is produced by the liver and is also present in animal tissues. It supplies no calories and is not burned for energy. However, excess cholesterol can be harmful to the body and cause certain heart diseases and atherosclerosis. Foods such as meat, butter, cheese, milk, eggs and other cholesterol-bearing foods should be eaten in moderation.

There is good and bad cholesterol. Low-density lipoprotein, or LDL, is known as “bad” cholesterol. High-density lipoprotein, or HDL, is known as “good” cholesterol. Cholesterol is not dissolve in the blood, it is rather transported to and from the cells by carriers called lipoproteins. Cholesterol is part of the bile acids and salts. It acts as a conductor of nerve impulses. It is needed for proper formation and function of brain and nerve cells and is found in every cell in the body. As you can see it is essential for body function.

There is another type of fat known as the Essential Fatty Acids or EFA that are necessary for health and that cannot be manufactured by the body. It must therefore be supplied through the diet. These are also referred to as vitamin F. They are found in high concentration in the brain and play a part in the transmission of nerve impulses.

These fats are as essential to good health as vitamins. They influence every part of the body. They are vital components of the structures of all membranes. They are the biologically active components of the polyunsaturates which are recommended for the prevention of cardiovascular diseases.

There are two basic categories of these essential fatty acids: one is omega-3 which are found in fresh deep water fish, fish oil and some vegetable oils such as canola, flaxseed and walnut. The other is omega-6 which are found primarily in raw nuts, seeds, legumes, and in unsaturated vegetable oils such as borage, grape seed, primrose, sesame and soybean.

I began to improve my own diet around the mid-eighties, when I read a book on fats. I eliminated a lot of extra saturated fats that I was not even aware existed in my then normal way of eating. I used to have difficulty losing weight. That’s because I was eating over the amount of fat grams allowed per day. This never allowed my body to rid itself of the accumulating fats from day to day.

Once I got my diet to include under 35 grams of good fats, I began to lose effortlessly. It just meant substituting a few things that were high in fat for other lower products – for example, sour cream for yogurt. A baked potato ladened with seasoned yogurt is just as delicious as the sour-cream smothered spud. A bowl of cut-up veggies spiked with non-salt seasonings is just as much entertaining as popcorn or chips while watching a movie.

Health, nutrition and easy diet begin with giving our body what it needs to function well. That includes giving it good fats and cutting out the bad./dmh

Diane M. Hoffmann is a certified nutritional consultant and an entrepreneur of offline and online businesses. Diane offers a page on health and stress management for business people on her web site at [http://www.build-your-internet-business-now.com/health-stress-management.html] because if anyone needs to keep healthy it’s a business owner who can’t just call in sick when he/she is! Articles copyright(c)2010 Diane M. Hoffmann. You may reprint this article without any changes, making sure to include this bio.

Health, Nutrition and Easy Diet – The Basic Food Needs of Our Body

The most important contribution to our health and preventive health program is to read our body signs. To do this we need to understand our body system in order to make corrective action. Our fearfully and wonderfully made body has the capacity to heal and repair itself if we give it the right nutrients. Health, nutrition and easy diet begin with giving our body its basic needs.

The basic needs of our body are: water, protein, carbohydrates, fats, vitamins and minerals. Let us look at them individually to understand their importance in our body system.

Water. This is a very basic but essential constituent of all living matters. Yet most people don’t drink enough of it by itself. A large percentage of all foods is water. The water content in the body is approximately 70-80%. Water regulates the body temperature, bathes the cells and tissues, including cartilages, and is the basis of all our vital fluids and secretions. Many chronic ailments and illnesses can be cured simply by drinking our eight glasses of water daily.

It might be a good idea to check the situation of the water supply in your area. Is it adequate or unsatisfactory? In most localities, it is heavily chlorinated. There are many contaminants in drinking water, therefore it should be carefully filtered for drinking. What are the best filtration systems? The ultimate is distilled of course. Then, experts tell us the next best thing is reverse osmosis. And there are several other systems that can be thoroughly investigated for their capacity to eliminate the most dangerous metals and bacterial elements.

Proteins. These are the fundamental structural elements of every cell of the body. They are used in tissue building and repair. The word comes from the Greek meaning “of first importance”. Next to water, protein is the most essential constituent of cell metabolic component. Yet few people eat adequately in this area — either not enough, or over-cooked.

Proteins deliver or help form enzymes, anti-bodies and hormones; they can be broken down and joined to other body chemicals to make neurotransmitters and neuroinhibitors which are vital to brain and nerve functions.

Proteins are an organic compound and complex combination of amino acids. Each gram of weight protein produces 4 calories. However it is not to be taken as a sole dietary style. All-protein diets are out of balance with the rest of the food elements needed by the body in the carbohydrate category.

Amino acids. These are compounds made up of carbon, hydrogen, oxygen and nitrogen; some also contain sulphyr, iron, phospherous, zinc, copper. There are about 22 amino acids that can be produced in the body through raw foods. Eight of these the body does not produce and therefore have to be obtained through foods that are protein or complimentary proteins. About 1/2 of the amino acids can be broken down to produce heat and energy.

For the body to manufacture protein, all of the necessary amino acids must be present at the same time. Complete protein or a combination of complementary proteins must be eaten at every meal or at least everyday. Surplus amino acids are used to produce carbon skeleton molecules or are broken down into carbon dioxide, water, energy, nitrogen-based radicals for elimination or excretion or utilization in other compounds.

Examples of best sources of proteins are: complete protein such as fish, poultry, meat, milk, eggs, dried yeast, wheat germ, whole wheat, soy beans, grains, lentils, peanuts, cornmeal, oats.

Incomplete protein such as fruits, vegetables, legumes, seeds, rice, nuts, etc.

Complimentary protein are foods like, rice/legumes, wholewheat/legumes (wheat bread/peanut butter), grains/dairy (brown rice/tofu), rice/dairy, wholewheat/soy, rice/soy, sesame/legumes, legumes/seeds, cornmeal/beans, legumes/corn (beans/corn). Concentrated protein are brewer’s yeast, powdered skim milk, wheat germ, soy flour, cottonseed flour, etc.

Carbohydrates. These are the healthiest sources of sugar and starch energy. They are the most efficient and easily digestible. All foods contain carbohydrates except meats. Carbohydrates are made of carbon, hydrogen and oxygen. They are the same amount of calories as protein – 1 gram of weight = 4 calories of energy.

There are two kinds of carbohydrates: starches (complex, unrefined – good food) and sugars (simple, refined – empty calories).

Complex, unrefined starches take longer to digest therefore the blood sugar is kept stable and energy reaches the brain, nervous system and muscle tissue in steady amounts. When eating starches, it is important to have water-carrying foods along with them such as vegetables and fruits. We are told that eaten in abundance carbohydrates can create excessive carbons in the body which slows down the metabolism. Much oxygen then is required to handle these carbons. Excessive carbon in the system leads to obesity and cause other problems.

Dietary carbohydrates are the principle and preferred source of energy for all body functions including digestion and absorption. Best sources of carbohydrates are: Complex, unrefined (good, nutritious) – fruits, vegetables, whole grains, nuts, seeds and legumes, fiber, etc. Simple, refined (empty, non-nutritious) – sugars, sweeteners, white flour, processed grain flour and rice, candies, cakes, pies, white bread, pizzas, lasagnas, macaronis, spaghettis, etc.

Fiber. This is a carbohydrate from plants. Fiber cannot be completely digested. It goes from mouth to the large intestine relatively intact. In the past century, there has been an increase of incidences of constipation, diverticulosis, colon cancer and gastrointestinal disorders, because people have been eating less fiber-rich foods.

Fiber increases the ability of fecal stools to bind large amounts of water, making their passage easier and quicker. According to experts in the field, most serious organic diseases of the colon are linked to low-fiber and high-saturated fat diets — which show up first as constipation. To improve our dietary habits, we must reduce saturated fats from animals and increase fiber foods such as cereal grains, vegetables, legumes.

Fruits and vegetables contain other factors that inhibit various types of cancer. These also include trace minerals, vitamins, fiber, inositol and other food factors found to reduce the incidence of cardiovascular disease, and they are low in saturated fats.

Too much dietary fiber can reduce the absorption of trace minerals and irritate the intestinal lining. Experts recommend a diet containing 37 grams of fiber which will provide enough roughage without causing damage to the intestinal mucosa. There are various types of fiber but there is no time in this article to cover them. But the best sources of fibers are: fruits and vegetables and complex carbohydrate foods.

The other basic needs of our body in our list above are the fats and vitamins and minerals. There is too much about these to cover in this article. But, suffice it to say here that there are good fats and bad fats and good cholesterol and bad cholesterol. A search on the internet will give you the information you need in order to know which to keep and which to cut out of your diet.

As for vitamins and minerals, I always tell my clients to start with a good brand of multi vitamin, multi mineral and B-Complex. Only after you give your body these basic supplements should you start adding isolated vitamins and herbs. Always check with your doctor or health professional before undertaking any major health or diet program./dmh

Diane M. Hoffmann is a certified nutritional consultant and an entrepreneur of offline and online businesses. Diane offers a page on health and stress management for business people on her web site at [http://www.build-your-internet-business-now.com/health-stress-management.html] because if anyone needs to keep healthy it’s a business owner who can’t just call in sick when he/she is! Articles copyright(c)2010 Diane M. Hoffmann. You may reprint this article without any changes, making sure to include this bio.

Health, Nutrition and Easy Diet – Understanding Our Digestion System

The most important contribution to our preventive health program is to read our body signs. To do this we need to understand the different parts of our body system. Health, nutrition and easy diet begin with understanding our digestion system. It will help us realize the critical importance of nutrient deficiencies and why we need to make corrective changes in our food habits and diet intake.

Before undertaking any major alternative health program and adding supplements to your diet, check any matters of concern that you may have within your body. Your doctor or health professional will help to create a beneficial program for your individual need.

One of the main contribution to our food intake is our digestive system. The human digestive tract was designed to process the enzymes delivered by our foods. It was not designed for the unnatural influx of complex varieties of foods to which we have subjected our body today. Most abdominal distress is caused by complex and multiple-course meals, simultaneous varieties, improper foods combination which end up in undigested and putrified foods left in our digestive system.

When we do not digest our foods well, we render the digestive enzymes ineffective which leaves petrified foods and poisons. This causes allergic effects and creates gastric problems that require relief antacids. Indigestion causes chronic abdominal distress, bloating, gas, stomach and colon discomfort, aches and pains, vomiting, diarrhea and headaches.

Digestion consists of basically two different processes. One is mechanical which begins in the mouth and involves the chewing, swallowing and then the churning of our foods. The other is physiological as it passes through the digestive tract which includes the chemical changes undergone by foods.

What are those enzymes you might ask and why are they important? An enzyme is a physiological protein molecule that breaks down and splits up foods into chemicals in preparation for assimilation into the bloodstream. It is then delivered for specific usage by the living cells in our body. The elimination of other foods substances then takes place through the large, the ascending, the transverse and the descending colons, the sigmoid and finally the rectum.

This is not a lesson on enzymes, etc., but it helps to look at their parts played in the digestive system, in order to point out the importance of eating right. There are specific types of enzymes. For example, experts in the field tell us that amylase is an enzyme that acts upon carbohydrates and breaks down starches into sugars. It is present in the saliva where it begins its digestive process.

Another type of enzyme is lipase which acts upon fats. Pepsin acts upon proteins, reducing them to peptides; it can initiate digestion in all kinds of proteins and in different stages of protein digestion; pepsin acts only in an acid medium and is destroyed by alkali, cold drinks and alcohol.

Erepsin, found in the intestinal and pancreatic juices take action only on the peptids (pepsin-reduced proteins) and polypectids. These are then reduced to amino acids. (Amino acids = nitrogen containing acids. Acid = a sour substance water-soluble chemical compound which reacts with a base to form a salt). Ptyalin is found in the mouth saliva (saliva is an alkaline fluid).

Why go into all this sample detail? Simply because it sometimes takes this to make us realize the critical importance of eating the right foods. Since enzymes are found in protein and complex carb foods like fresh fruits, raw vegetables, and legumes, it goes without saying that if we do not eat enough of these foods, we will interfere, obstruct, impede and hinder our digestive system.

Respecting our fearfully and wonderfully made body and changing our eating habits from junk foods to wholesome nutritious foods will heal us from many a disease, illness and ailment. We’re talking about phyto-nutrients that affect every cell in the body; the difference between foods full of chemicals and foods full of natural enzymes do indeed affect the system in a big way./dmh

Diane M. Hoffmann is a certified nutritional consultant and an entrepreneur of offline and online businesses. Diane offers a page on health and stress management for business people on her web site at [http://www.build-your-internet-business-now.com/health-stress-management.html] because if anyone needs to keep healthy it’s a business owner who can’t just call in sick when he/she is! Articles copyright(c)2010 Diane M. Hoffmann. You may reprint this article without any changes, making sure to include this bio.

Health, Nutrition and Easy Diet – The 4 Basic Groups of Foods Essential For Life

Our foods for life consist of water, proteins, carbohydrates, fats, minerals, vitamins and fibers. These raw materials essential for basic healthy nutrition, incorporate into our body cells and fluids and become part of these life-sustaining elements.

North Americans have guidelines provided by their national Health Departments, the RDA or the Recommended Daily Allowance guidelines. These guidelines do not seem to be adequate since most people already eat these foods and, apparently, are not getting enough vitamins and minerals to keep the immune system strong and safe from rampant diseases, illnesses and ailments. As our environment increasingly strips our foods of nutrients, we need increasingly more supplements to compensate.

The four groups of products given to us make it easier to understand what family of foods each product belongs to. These seem simple enough to follow, being what most households cover already. Here they are:

1. milk & milk products;
2. breads and cereals;
3. fruits and vegetables;
4. meats and alternatives.

When changing diet pattern, one must learn to use the proper combination of these four groups and watch for allergic reactions in order to adjust to the new way of eating. For example, some people may be allergic to milk. Switching to soya milk may eliminate the problem, but it may also show another reaction to it. In order to reduce fats in their diets, many people have gone to using skim milk or 1-2%. But by taking out the fat, the content of the milk increases in lactose. It may be that if they drank the whole milk, they would not have the same symptoms.

As you can see there can be many varieties and combination of causes to every symptom. One must pay attention to the body response and reaction — try different products for one or two weeks at a time and make notes. This way one gets to know his/her own body for ultimate individual health maintenance.

In Canada, the Food Guide recommends the number of servings for each age group and gives the nutrients in each of these groups. If you live in a different country, call your local Health Department branch to obtain a current copy of the suggested guidelines and use it as your basic source.

As an example, here is a partial list for adults:

For milk & milk products: recommended: 1 serving = 300 milligrams of calcium. Equivalent to 300 mg of calcium. It can be 1 cup (250 ml) of: skim milk; buttermilk; reconstituted dry skim milk; partially skimmed milk; whole milk; reconstituted evaporated milk; cocoa made with milk; flavored milk; yogurt; 1-1/2 oz (45g) firm cheese.

For bread & cereals: Recommended: 3 to 5 servings. Some of these are: 1 slice enriched or whole grain bread; 1/2 to 1 cup; (125-250 ml) cooked or ready to eat cereal; 1 roll, tea biscuits or bran muffin; 1/2 to 3/4 (125-250 ml) cooked rice, macaroni, spaghetti, noodles; 1/2 hamburger bun. Number and size of serving is a matter of individual choice according to energy needs and personal preference.

Fruits & vegetables: Recommended: 4-5 servings to include at least 2 vegetables, such as 1/2 cup (125 mil) cooked vegetable, fruit or their juices; medium size potato, carrot, green pepper, tomato; medium size peach, apple, orange, banana. Vegetables particularly dark green, yellow and orange are a major source of carotene which converts into Vitamin A in the body.

Meats and alternatives: Recommended: 1 serving = 17 to 22 grams of protein — 2 servings per day such as 2 to 3 oz (60-90 grams) after cooking of meat, poultry, liver, fish. This is not including skin, bone or fats; 4 tbs peanut butter (60 ml); 1 cup (250 ml) baked beans, cooked dried peas, lentils; 2 oz (60 g) cheese; 2 eggs; 1/4 cup (80 ml) canned tuna or salmon; 1/4 to 1 cup (80-250 ml) nutmeats or seeds; 4 tbs (60 ml) vegetable protein pieces.

The recommended grams of protein above may be over the recommendation limits from health experts on proteins from meats. Also for protein sources other than vegetables, fish should be the first and foremost choice, then poultry, then meat, in that order. And vegetables should be lightly cooked or raw.

If you are interested in optimum health, nutrition and easy dieting, getting familiar with these 4 groups of foods and expanding on the varieties and combinations within them will go a long way to reach your desired and permanent well-being./dmh

Diane M. Hoffmann is a certified nutritional consultant and an entrepreneur of offline and online businesses. Diane offers a page on health and stress management for business people on her web site at [http://www.build-your-internet-business-now.com/health-stress-management.html] because if anyone needs to keep healthy it’s a business owner who can’t just call in sick when he/she is! Article copyright(c)2010 Diane M. Hoffmann. You may reprint this article without any changes, making sure to include this bio.

Fitness Health Nutrition Tips

There are times when even the most fitness and health conscious diner succumbs to the temptations of the buffet and calorific sweet meats. But is pigging out occasionally a harmless indulgence or a real health worry? Here are some fitness health nutrition tips to lose weight healthily.

Firstly we need to stay clued in. Knowledge is power. In other words, we have to arm ourselves with the facts about fitness, health and nutrition. For instance we need to know what a healthy diet is and ignore the fads. This way we are more likely to build confidence in our abilities and achieve our fitness goals. Long term weight control is about being realistic, and enjoying healthy eating and exercise habits for life and reaping all the benefits.

It is absolutely important to have clear motivation. It will be better to write down the reasons for wanting to achieve fitness by following a nutritious and healthy eating pattern .It definitely helps our feeling of commitment. We have to include reasons that are not just about appearance. For instance, will it help us feel fit enough to do more things that we want to do or will it cure the back pain etc.It can be a useful motivator if the going gets tough.

It helps us to become more aware of our eating habits and problem areas if we write down what we eat and drink. It is a powerful way to kick off planning and bringing changes to the diet and put us in control as it paves way to recognize what is going on and understand more about our self. Keeping a food diary helps to stay on track and see the great progress made.

Another important fitness health nutrition tip is to set realistic goals. Losing five to ten percent of the weight is an ideal target. Losing modest amounts of weight are not just easier to keep off but bring big health benefits. If the goals are realistic they are likely to be achieved and we stick with them and feel successful, which in turn boosts our self confidence.

We need to work out as to how to achieve the goals. Writing the goals and action plans helps enormously. Much of the eating we do when we are not hungry is a habit like response to a variety of triggers. We need to plan ways to avoid these triggers like keeping the binge foods out of the house or joining an evening class instead of watching TV etc.

One of the main fitness health nutrition tips is to be a conscious eater and make choices about what we eat. It will not only help us feel in control and achieve our goals, it will stop us from feeling deprived. If unwanted food cravings do strike, acknowledge them and distract oneself with a chore or a more involving task.

Finally eat regular meals, starting with the breakfast. It helps us to regulate how much we eat by stabilizing blood sugar levels and allowing us to recognize natural feelings of hunger and fullness. They also stop us from worrying about hunger as we know our next meal or snack is not far away.

All of the above fitness health nutrition tips are the latest tricks of the trade which helps one lose weight healthily. So get real and be specific, remember the first few days are always the hardest. But with perseverance, you can outwit your weight.

Pet Health Dog Food – The 5 Tips You Can’t Afford to Miss

We all want our dogs to be healthy, but how can we ensure they’re getting adequate nutrition? Dogs are carnivores by nature, so typically most dog food has meat in it. However the quality of the ingredients and how you give your dog the food makes a huge difference. Read on to discover the five tips you can’t afford to miss about pet health dog food.

Portion Control. Approximately half of dogs are overweight. This can affect their health considerably…so it’s important that we watch what our dogs eat. Make sure to follow the feeding guidelines on the dog food bag. The portion will depend on your dog’s weight and activity level.

Help your Dog Eat Fresh. We all know the benefits of humans eating fruits and vegetables, but what about your dog? You may be surprised that fresh fruits and veggies are good for your canine! Give him a small amount every day. The only thing you should avoid is raw onions.

Read the Dog Food Labels. When you’re buying dog food, look for the best used by date (just like you would for human foods). If the dog food bag doesn’t have a recognizable code, call the manufactor and ask them to explain their code. This will help you to always make sure your dog is getting fresh food.

Be Aware of Allergies. When your dog starts itching, you may immediately think…it must be fleas! This may be the case…but you should also rule out food allergies. Some dogs are allergic to beef, milk, wheat, soy or other artificial food additives. Your vet can help you determine the specific problem with your canine.

Think Carefully about Dog Supplements. There isn’t currently a standard for quality control of canine supplements. So what does this mean? If you’re considering giving your dog a supplement, you may want to check out a couple consumer resources first.

Preventive Health Nutritional Supplements

The effectiveness of nutritional supplements in preventing certain diseases and disorders from developing is still being researched today, so any claims or miracle statements that guarantee the prevention of certain diseases is generally considered fraudulent. Certain vitamins, however, do contain antioxidants that protect the body from free radical damage, making them potent and therefore legitimate preventive health nutritional supplements.

1. Antioxidant preventive health nutritional supplements

Antioxidant preventive health nutritional supplements include vitamins C, E, and beta-carotene– a compound of vitamin A. Mineral antioxidants include zinc, selenium, and manganese. While it is likely improbable to rid the body from all free radicals, together, these vitamins and minerals help defend the body from oxidative stressors, working to increase the immune system.

2. How preventive health nutritional supplements work

Preventive health nutritional supplements can be packaged and sold as a sole-vitamin or mineral, or can be compounded together as complete multi-vitamins and minerals.

Each vitamin and mineral has its own function in fighting free radicals: vitamin C protects and aids the utilization of proteins in the body; vitamin E protects fat in cell membranes; beta-carotene protects against free radicals formed by ultraviolet light; zinc guards against free radicals that may have slipped by other antioxidants; and selenium enzymes guard the energy producing part of the cells.

3. Diseases and free radicals

A combination of antioxidant vitamins is important (taken in the right amount and dosage per day) because free radicals are known to be connected to an array of diseases such as cancer, heart disease, arthritis, cataracts, and even early aging, to name a few. It is speculated that a regular and complete intake of these preventive health nutritional supplements can greatly lower the chances of acquiring such diseases, as well as slow down the degenerative process.

The problem with preventive health nutritional supplements is that it is hard to know for sure if a certain disease would have occurred if a person was not taking the supplements in the first place, or the other way around. At this point, science cannot conclude that supplements are “cures” for many diseases. However, supplements have been proven to prevent deficiencies, such as scurvy. Preventive health nutritional supplements, therefore, should be seen as a health insurance for the body with no absolute guarantees.

Important reminder

Preventive health nutritional supplements are not regulated by the Food and Drug Administration Board, and therefore, it is safer to go with a manufacturer that is GMP-compliant to assure the ingredients and product claimed in the label contain the right amount and dosage. GMP compliance also assures that the product does not contain any contaminants.

Choosing a Nutritional Food Supplement

How Do You Choose the Right Nutritional Supplement?

Firstly you should only ever take a supplement at the recommendation of a health care professional. Some supplements can have drug interactions or adverse effects if used irresponsibly so always act on professional advice.

Choosing a Brand

With such a wide range of brands to choose from it can sometimes feel like you are spoilt for choice, but not all manufacturers are the same. Brands that manufacture their own products are often the best; they care about and can control the quality of their products.

Look for a brand that manufactures according to current Good Manufacturing Practices (cGMP) or that has any other accreditation such as ISO:9001.

Look for a brand that manufactures to a high standard in a clean room facility. If you are a health care professional yourself and use supplements in practice you might even like to request a visit to the manufacturing facility. Any brand that manufactures a quality product will be pleased to show you around.

Capsules vs Tablets

Nutritional food supplements can come in a range of forms; most commonly capsules, tablets, oils and liquid solutions. A liquid product can be a great way to get a child or elderly person to take a supplement, as liquid vitamin or mineral supplements are often tasteless and can be added to a glass of juice. When using liquid supplements always be very careful when using a dropper or pipette as it can be easy to lose track of the number of drops applied. This can lead to over or under dosing.

Capsules are often considered to be better than tablets for several reasons but mainly because tablets are held together with “binders”. These are glue-like ingredients that make the tablet stick together and hold its shape. Very sensitive individuals may not tolerate these additives well and many people think they detract from the quality of the product.

Capsules are often made from several materials but the main ones include fish gelatin, bovine gelatin and plant cellulose. Most people prefer a plant cellulose capsule.

Flowing Agents

When manufacturing dietary supplements it is common practice to add “flowing agents” to a powder that is to be encapsulated. These are commonly in the form of Magnesium Stearate and Silicon Dioxide.

These ingredients aren’t added for any nutritional benefit, they are simply added to enable the manufacturer to make their product more cheaply. By adding the flowing agents the powders flow more easily into the capsules when being made and production rates can be increased. Again, many people looking for a high quality product look for one that doesn’t contain any flowing agents.

It is often easy to see whether or not your product contains a flowing agent. A simple test is to find a product that is often easily water soluble such as Vitamin C. Break the capsule open and stir it into a glass of water. After allowing the water to settle, if a film is visible across the top of the water, it is likely that the product contains a flowing agent as the film is indicative of the waxy properties that give the flowing agents their use.

Claims

When choosing a supplement, look for a brand that makes responsible claims about their products. There are lots of less scrupulous brands that make unsupportable claims about their products so check the science behind the supplement.

Bioavailabilty

Look for a manufacturer that focuses on “bioavailabilty”. Taking a mineral supplement for example; there are lots of different forms of minerals used in the manufacture of food supplements, however, research has shown that they are not all as bioavailble as each other. The higher the bioavailabilty of a product, the more of it you are likely to absorb into your body and benefit from once it is consumed. In some cases a lower quality, less bioavailable product may offer far less of the mineral in question then a highly bioavilable product. This can become a false economy because several of the poor quality capsules may be required in order to offer the same benefit of one capsule of the higher quality, more bioavailble product. Manufacturers often use less bioavailable materials when manufacturing nutritional food supplements because they are usually cheaper and return a higher profit.

Price

As with all things; you get what you pay for. There are as many budget brands available as there are expensive ones but you should never pay more for something than you are comfortable with.

Whilst this isn’t a comprehensive guide it should give the discerning consumer a good starting point.

Skin Cancer Nutrition – Foods That Fight Skin Cancer

It is becoming more widely established that our power mode plays a considerable role in cancer prevention. Even if proven illness, dietary anti-cancer (= plan anti-cancer) contributes to healing, but it would, of course by no means follow appropriate medical treatment.

What is meant by “anti-cancer diet?

The anti-cancer foods are clearly not food that will at once stop the cancer. There is not a miracle product to heal, but there are several factors to consider in our diet and that will help us better protect us against disease and cancer.

In general, we know, food plays an important role: people who eat too many fatty, too sugary, too salty is more likely than others to risk cancer but also to diseases such as diabetes, the blood pressure, cardiovascular disease, obesity, etc..

Many studies, here and there point their noses and we demonstrate that such food protects against cancer risk(berries, mushrooms, garlic, cabbage…), than another is not good to the contrary (sausage, fries,…), candy etc.. And he stands little bit of a “list” of anti-cancer foods.

So, the trick is to know:

What is good for our body, will strengthen our immune system, will give us the fishing will satisfy our body will fight against cancer cells, etc..?
What we must avoid or remove from our diet because weweakens, sickens us and helps the cancer to live quietly?
How to change your diet if you have cancer, or if we already had, to help our body to effectively fight against the disease? (In addition to medical treatment, it goes without saying)
How to prevent the cancer risk and minimize our chances of having the diet?
The anti-cancer diet is one factor that will help prevent cancer, but there are lots of others that we should not forget exercise, no stress, tobacco and alcohol, be good about yourself, away from sources of pollution, not to ingest synthetic chemicals, waves, etc..Do a little attention to each of these factors helps us greatly: all together, each will be more effective.

The power supply has a prominent place in our lives: we eat three times a day and this has a significant impact on our health.

The 5 key things to reduce or eliminate in our diet:

processed foods (foods low quality)
fatty foods (meats, excess meat and milk)
sugary foods (candy, cakes, soft drinks)
salty foods (dishes)
alcohol
The 5 food groups anti-cancer to be favored in your diet:

the organic food and / or farm as natural as possible
Fruits
vegetables
whole grains (pasta, brown rice, grains that we know less)
legumes
This section is therefore an introduction to various articles [http://estheticnplastic.com/hair-and-hair-removal-what-are-the-different-techniques-of-hair-removal-temporary-or-permanent.html] that will help you understand what’s the perfect anti-cancer diet: what foods that can be called “anti-cancer” and those that are best avoided, what type plan to adopt a daily basis, how to change his eating habits, etc..