Using fish as part of a healthy eating plan
Tony Robinson

It is hard to beat fish and seafood for high protein and low
fat. Fish has been shown in study after study to have a positive
impact on health, and to lower the risk of heart disease and
other diseases. In addition, fish is delicious and easy to
prepare.

Many nutrition experts recommend eating fish at least once or
twice every week. The most nutritious varieties of fish, and
those that contain the greatest amounts of heart protecting
omega-3 fatty acids, tend to be those that live in cold ocean
waters. These varieties of fish include salmon and sardines.

The benefits of a fishy diet Fish has long been thought to have
a positive benefit on the heart. So far the results of clinical
studies have been inconclusive, but research into the heart
healthy effects of fish continues. No matter what the benefits,
there is little doubt that fish is a healthy food, containing
significant levels of protein and smaller amounts of fat and
calories than other types of meat.

As a matter of fact, fish is one of the best sources of protein
there is. Everyone needs protein for building muscles and
repairing damaged body tissues. In addition, protein plays a
vital role in the growth of nails and hair, in hormone
production and in many other vital bodily processes.

In addition to fish, many other animal based products, such as
meat, eggs, poultry and dairy products, contain significant
amounts of protein. Plant based sources of protein exist as
well, in nuts, beans and lentils, among others.

The key to getting sufficient protein in the diet is to balance
the healthy effects of protein on the diet against the large
amounts of fat and cholesterol that protein rich foods often
contain. The combination of high protein and low fat is one of
the things that makes a diet rich in fish so appealing.

With the exception of salmon, almost all commonly eaten
varieties of fish are very low in fat, and even salmon contains
lower levels of fat than many varieties of meats. In addition,
fish is low in saturated fat, the type of fat that is most
associated with heart disease and clogged arteries.

Fish is low in unsaturated fat because of the nature of where
and how they live. Instead of storing energy in the form of
saturated fat as land animals do, fish store their fat in the
form of polyunsaturated oils. That adaptation allows their
bodies to function normally in the cool oceans and streams where
they swim. It also makes them a great choice for anyone seeking
to cut levels of saturated fat in the diet.

For all these reasons, fish remains an important part of any low
fat, heart healthy lifestyle. Substituting high fat, greasy
foods like hamburgers and ribs is a great way to make a change
for healthy living.

One note about fish and pollution, however. It is true that many
fish caught in polluted waters contain high levels of mercury.
While most commercially caught and grown fish is low in mercury,
it is important for fisherman to limit their consumption of
locally caught fish. Pregnant women are also advised to limit
their intake of fish, due to the potential harm to the baby.

Fitting fish into your busy lifestyle Many people avoid fish
because they do not know how to prepare and cook it. While it is
true that fish can present more of a challenge for the
inexperienced, there are many recipes and cookbooks that make
preparation easier. In addition, many packaged seafood products
contain cooking tips and serving suggestions that take some of
the mystery out of preparing a nutritious and delicious meal of
fresh fish.

Even those who do not cook, however, can enjoy the many benefits
of fish in the diet. There are a number of canned seafood
products on the market, including canned salmon, sardines and
the ever popular tuna. So there is no reason fish cannot fit
into your healthy eating plan.

About the author:

Tony Robinson is a Company CEO, webmaster husband and dad. In
his busy lifestyle he has placed importance on health and
fitness. Visit http://www.eat-healthily.com for good eating tips
and techniques to assist you maintain a healthy lifestyle.

Tags: 3 Fatty Acids, animal based products, Author, Best Sources Of Protein, Bodily Processes, Body Tissues, Building Muscles, canned seafood products, Cold Ocean Waters, Company CEO, dairy products;, Diseases, energy;, Fish And Seafood, fisherman, Healthy Eating Plan, Healthy Food, heart disease;, High Protein And Low Fat, Hormone Production, Lentils, Nutrition Experts, Omega 3 Fatty Acids, Protein In The Diet, Protein Plant, Protein Rich Foods, Risk Of Heart Disease, Sardines, seafood products, Sources Of Protein, Tony Robinson, webmaster, webmaster husband and dad —

TOFU —-HEALTHY FOOD AND DELICIOUS TOO
Chacko Nedumkallel

TOFU —-HEALTHY FOOD AND DELICIOUS TOO

Today people are more health conscious and food habits have undergone a tremendous change. These days meat ,dairy products , eggs etc are used in very limited quantities. This is a trend more common in the Western world. People are looking for a 100 per cent vegetarian healthy alternative to high fat -content and cholesterol producing non-vegetarian diet .

Here comes the unique significance of soybeans and Tofu, a paneer like processed food . Tofu is made exclusively from health giving soyabeans . Therefore from the health point of view Tofu stands out as a complete protein which has all the eight amino acids.

Tofu is exceptionally popular world over and almost one billion people eat it often. No doubt it is free from saturated fat and cholesterol and thousands of people consider it as the primary source of protein.

Tofu is not just a new product.
For hundreds of years it was in use made exclusively from soybeans.
The manufacturing process is this: Soybeans are cooked and crushed to make a rich soyamilk. It is allowed to solidify and later cut into blocks.

Reputed Tofu making demands good packaging. Proper care is being taken to avoid contamination and spoilage. Modern packaging systems are followed by Tofu manufactures . This is essential for protecting the nutrition and flavour of soyabean. It also helps to increase
Tofus shelf lifewithout the use of preservatives and irradiation.
Regular Tofu consumers are aware of all these and that answers the increasing popularity of tasty Tofu .

..Genetically modified ( organism ) soybeans are not used in the manufacture of Tofu. And good quality Tofu is being made from wholesome soyabeans.

High health potential

Tofu is a food with unbelievably high health potential. If a person takes in 25 grams of soya proteins per day it provides complete cardiovascular health. On an average one serve of Tofu provides 6 grams of soya protein.
Several delicious preparations are made of Tofu. For example freeze it for several days for a chicken-like texture. Afterwards it can be grilled or baked
fit to be served as a delicacy that equals any tasty chicken dish.

Like other wholesome food Tofu too is good in fat calories but at the same time it is a low calorie source of protein .
Heart patients are advised to replace animal protein with plant protein and Tofu is considered in this connection as a good source of it.
Tofu has many food qualities. It is a good source of calcium too. And dietitians say that calcium found in Tofu is equally good in comparison to milk or cheese calcium.

Children love it
All children like Tofu because it does not have a flavour of its own. It takes the flavour of other things added to it while being cooked.
Some people replace eggs in their diet with Tofu. Tofu can be used in so many different types of dishes. People prepare fish-free and meat-free
dishes using Tofu and at the same time they taste like meat and fish. —

END
—

About the Author

1982 -1997
Oman Daily Observer
Muscat
1975- 1981
Economic Times India

Tags: Amino Acids, Author, Cardiovascular Health, dairy products;, Fat Content, Food Habits, food qualities, food;, Health Point, Healthy Food, High Health, Hundreds Of Years, India, Limited Quantities, Manufacturing Process, Muscat, No Doubt, Oman, One Billion, Packaging Systems, Paneer, Processed Food, Soyabean, Soyamilk, Soybeans, Spoilage, Tofu, Vegetarian Diet, wholesome food —

The Solution to Healthy Weight Loss
Marilyn Pokorney

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————————————————————

The overweight and obesity epidemic is a worldwide problem.
There are no official statistics for spending on diet
products, but estimates vary from $40 to $100 billion in the
US alone, much of that on scams and fad diets that promise
the impossible.

Research shows that 95% of people who have lost weight find
that they regain it back when they return to their normal
eating habits.

According to the Center for Disease Control’s Chronic
Disease Center, in 1991 in the United States, only four
states had an obesity prevalence of 15 percent to 19
percent. In 2003, 15 states had an obesity prevalence of
15 to 19 percent, 31 states had an obesity prevalence of 20
to 24 percent, and four states had a prevalence of 25
percent or more.

Major medical problems associated with obesity include
gallbladder disease, high blood pressure, high blood
cholesterol, diabetes, and osteoarthritis.

If that isn’t incentive enough to lose that excess weight
statistics show that overweight people are usually given
lower paying jobs, get lower salaries, receive little in
raises, and are, as a whole, looked down upon by 40 percent
of fellow employees and employers.

In 2002 The American Heart Association reported that more
than 10 percent of US children ages 2 to 5 are overweight.
That is up from 7 percent in 1994. The situation is
probably even worse now, said Dr. Robert H. Eckel,
president-elect of the heart association and professor of
medicine at the University of Colorado.

The obesity problem among children has increased with
school-age children as well. Four million children ages 6
to 11 and 5.3 million in age group 12 to 19 have increased
by 75 percent from 1991.

Food habits adopted in childhood can be hard to change. As
a result hypertension and high cholesterol leading to heart
disease, strokes, and diabetes are going to become the
nations top health problem with people of all ages within 10
to 30 years. These are ailments that usually afflict the
middle age to elderly population. More than a million new
cases of diabetes are already being diagnosed each year,
says the American Diabetic Association.

Nearly 30 percent of American adults are overweight and
another 30 percent are obese, according to University of
Minnesota researchers. Obesity is usually described as a
weight 20 percent greater than the persons desirable weight.

A study by the Obstetrics and Gynecology department at the
Fred Hutchinson Cancer Research Center in Seattle revealed
that 60% of overweight women, and 70% of obese women, are
likely to become pregnant while taking the pill. The
researchers suggest that a higher metabolism is the reason,
causing the medication to be effective for a shorter length
of time. Or, that the drug interacts with the body’s
hormones in a way that the drug becomes trapped in the body
fat instead of circulating in the bloodstream.

Studies with obese pregnant women show they are 50% more
likely to die during pregnancy than those of normal weight.
Complications such as miscarriage, gestational diabetes,
hypertension, pre-eclampsia, pre-term labor, and stillbirth
are also more common. Preliminary evidence shows that
babies are also adversely affected, and are more likely to
be obese themselves in later life.

Fast foods: Studies show that people who frequent fast food
outlets twice a week or more gained 36 pounds over the
course of 15 years compared to 26 pounds for those that
frequented them once a week or less.

A major factor for the obesity crisis is a sedentary
lifestyle, not enough exercise, and the eating of high
calorie fast foods in place of nutritious natural food
products.

Fast food is designed to promote consumption of the maximum
number of calories in the minimum amount of time. This
upsets the body’s normal metabolism. One solution is to eat
smaller, more nutritious, meals more frequently throughout
the day.

Physical activity reduces the effects of being overweight,
but healthy eating habits have to be followed to prevent
disease associated with poor nutrition according to an
expert of nutrition and epidemiology at the Harvard School
of Public Health.

The new diet guidelines set by the Health and Human Services
and the U.S. Department of Agriculture is basically a
balanced diet and good old fashioned exercise. They stress
more fruits, vegetables, whole grains and limit fats, sugar,
alcohol, and salt.

Many supermarkets are open 24 hours a day making a choice of
healthy food available at all times.

For more tips on how to lose weight safely see The Secret to
Weight Loss at:
http://www.apluswriting.net/diettips/diettips.htm

*****************************************
Author: Marilyn Pokorney
Freelance writer of science, nature, animals and the
environment.
Also loves crafts, gardening, and reading.
Website: http://www.apluswriting.net
*****************************************

About the Author

Author: Marilyn Pokorney
Freelance writer of science, nature, animals and the
environment.
Also loves crafts, gardening, and reading.
Website: http://www.apluswriting.net

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Organic Food: As healthy as you can get
Barbara Camie

Healthy food grown without the use of synthetic fertilizers, pesticides, antibiotics, hormones, chemical preservatives or genetically engineered DNA is Organic. It is more labor intensive. Organic farming doesn’t use herbicides and other chemicals. So the yield is much smaller and to buy, more expensive. But organic foods are high in vitamins and minerals, tempting a good population to include these diets in their lifestyle.

Benefits of Organic food
No pesticide, fungicides residues on food
No synthetic residuals built into plants
No genetically engineered organisms
Realistic flavors
High in vitamin
High in minerals
Higher in anti oxidants

The ‘Organic-certified produce’ is grown, harvested, stored and transported without the use of any synthetic chemicals or fumigants. They are processed according to uniform standards and USDA accredited organizations verify it.

Organic farming vs. Conventional farming
Traditional farmers use chemical fertilizers in the soil to grow crops. Organic farmers build soil with natural fertilizer
In traditional farming, insecticides are used to kill the insects and diseases. Organic farmers use insect predators and barriers
Traditional farmers control weed growth by applying synthetic herbicides but crop rotation, tillage, hand weeding and mulches control weeds in Organic fields

Organic foods are not completely chemical free, but the pesticide residues will be much lower than those found in produce manufactured with synthetic chemicals.

About the Author

Barbara Camie
Agriculture Organic Food Specialist
Phentermine Weight Loss ManagmentGroup

Tags: Author, Barbara Camie, Camie, Chemical Fertilizers, Chemical Preservatives, chemicals;, Control Weeds, Crop Rotation, Fertilizers Pesticides, Food Specialist, food;, Healthy Food, Insect Predators, Lifestyle Benefits, Natural Fertilizer, Organic Farmers, Organic Farming, Organic Food Specialist Phentermine Weight Loss ManagmentGroup, Pesticide Residues, Synthetic Chemicals, Synthetic Fertilizers, Synthetic Herbicides, Traditional Farmers, Traditional Farming, USDA;, Vitamins And Minerals, Weed Growth —