Do You Know What is Food Labels

By learning to interpret and understand food labels, you will be able to make better and more informed choices about the food you eat.
1. On a food label, you should find: the Nutrition Facts table which contains the suggested serving size, number of servings per container, number of calories and calories from fat. The nutritional analysis of the food is provided: nutrients that are required on all food labels include total fat, saturated fat, cholesterol, sodium, total carbohydrate, dietary fiber, sugar, protein, vitamin A, vitamin C, calcium, and iron. The food label will also list the ingredients used to prepare the product, as well as any potential allergens. Each of these will be discussed in turn.
2. Start off by looking at the serving size at the top of the Nutrition Facts table as all the nutritional information on the label relates to the serving size. The nutrient amounts listed in the Nutrition Facts table are stated in grams (g) or milligrams (mg), and as a percentage (%) of the Daily Value (DV). The DV is based on a 2,000 calorie diet. So assuming you consume 2,000 calories a day and you ate one serving of this particular food, you would have consumed:
* 200 calories (of which 15 calories come from fat);
* 1.5 g total fat (2% of the daily value);
* No cholesterol or sodium (0 mg);
* 41 g total carbohydrate (14% of the daily value);
* 6 g dietary fiber (24% of the daily value);
* 2 g sugar and 7 g of protein (sugar and protein do not have a
percent daily value);
* 8% of the daily iron requirement, 15% of the daily phosphorus, and
15% of the daily magnesium, but no significant amounts of Vitamin A or C, or calcium. One serving of this food contains at least 28 g of whole grain.
3. So we know the nutritional information is based on the serving size, i.e. 2 oz (56 g) in this example. Say you eat double the serving size, i.e. 4 oz (112 g); then you need to multiply all the amounts listed on the Nutrition Facts label by 2, so you’ll consume 400 calories, 3 g total fat, 82 g total carbohydrate, 12 g dietary fiber, etc. If you are watching your weight, pay special attention to the serving size, especially for calorie-dense and high-fat foods.
4. At the bottom of this Nutrition Facts table, you’ll find a statement which reads, “Percent daily values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.” Underneath that you’ll find the daily values for total fat, saturated fat, cholesterol, sodium, total carbohydrate and dietary fiber based on 2,000 or 2,500 calories. If you consume 2,000 calories per day (look at the 2,000 calories column), then you should eat less than 65 g total fat per day, less than 20 g saturated fat, less than 300 mg cholesterol, less than 2,400 mg sodium, and aim to eat 300 g total carbohydrate, and 25 g of dietary fiber per day. Now look at the daily values listed under the 2,500 calorie column. All of them are higher except for cholesterol and sodium; the daily recommended amounts for cholesterol and sodium are always the same, regardless of the number of calories consumed per day.
Below that you will read, Protein 4.” The caloriesl Carbohydrate 4 l”Calories per gram: Fat 9 in food come from three sources – fat, carbohydrates and protein, so this means that 1 gram (g) of fat contains 9 calories, 1 g of protein contains 4 calories and 1 g of carbohydrates contains 4 calories. This indicates then, that the more fat you eat, the more calories you will consume.
5. Interpreting the list of ingredients: Ingredients in a food product are listed in descending order of weight (from most to least) according to the amount contained in the recipe. So the ingredient listed first occurs in the largest amount, followed by the next ingredient, and then the ingredient after that, and so on, until the last ingredient in the list, which is present in the smallest amount. In this particular example, the main ingredient in this food is whole durum wheat flour; the ingredient used in the smallest quantity is oat fiber (last ingredient on the list).
6. Allergens: An allergen is a substance that can cause an allergy. Examples include nuts, wheat, soy, milk and eggs. If you or anyone in your family has a food allergy, be sure to check the list of potential allergens or other warnings on the label which may alert you to other foods prepared on the same equipment. This food product contains wheat ingredients and is made on equipment that processes products that contain eggs.
7. Read the labels on your favorite food stuffs in your grocery cupboard, you might be surprised at what you find! Now that you know how to interpret and understand food labels, you can use this information to compare similar products to choose those foods which best suit your needs.
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Antioxidants for you Skin

Article by Sarah
Want a younger, fresher, glowing complexion? Isn’t that what every girl wants. Well now there is an all-natural way to get it, and stay healthy at that. The key is antioxidants. Antioxidants inhibit oxidation. Oxidation is a chemical reaction that produces free radicals. Free radicals damage cells, which cause disease, illness, and infection. Antioxidants remove the free radicals from the body therefore decreasing the chance of disease occurrence. Antioxidants can be taken through supplement or can be found within our food supply. The list of antioxidants includes vitamin C, vitamin E, pholyphenolic or flavonoids, and vitamin A or carotenoids. Most of the foods that these antioxidants are found in are fruits and vegetables. That is why it is so important and continually stressed to eat several servings of fruits and vegetables throughout the day. The daily recommended serving of fruits and vegetables from the US department of Agriculture is 2-4 servings of fruits and 3-5 servings of vegetables. In addition to the antioxidants, the nutrients we receive from food is more readily broken down and absorbed within the body. Supplements are not always completely broken down and most often remain in the digestive tract or are excreted out of the body. The recommended daily allowance (RDA) of most antioxidants can be maintained by eating 1 fruit or vegetable that corresponds to each antioxidant group. Thus preventing the body from the damage of free radicals. When we reduce and remove free radicals from our bodies we are eliminating the most vital threat to our skin. Our bodies have more skin cells than any other type of cells, because we are covered entirely externally. So when free radicals attack it is easiest to cause damage to our skin because of the huge number of skin cells that exist. Therefore ultimately by making sure we eat a healthy dose of antioxidants on a daily basis we can actually help our skin and body look healthier and younger. So now you understand why antioxidants are good for our body and how they help us improve our skin. But I’m sure you’re wondering what types of foods do these antioxidants occur in and how much do I need on a daily basis. By breaking it down by each antioxidant, the daily recommended amount, what foods they occur in and how much needed per day you can easily and accurately see you daily sources of rich antioxidant foods. Vitamin C: (RDA’s will change depending upon age and gender) RDA 60 mg, 1/2 cup of orange juice = 70mg, 1 cup broccoli = 51mgMost people think of oranges when they hear vitamin C, which is absolutely correct. Actually any of the citrus fruits will give you a healthy dose of vitamin C, in addition to tomatoes, broccoli, green peppers and leafy greens. Avoid juices in glass containers and heat pasteurized juice because light and heat destroy some of the vitamin C. Vitamin E: RDA 8mg for women, 10mg for men, 1 TBSP of canola oil = 9mgGood sources of vitamin E are nuts, seeds and their oils. The oils to use when cooking include canola, olive or vegetable. Fatty fishes such as salmon, mackerel, halibut and trout are also good sources of vitamin E. Vitamin A (synthesized from Beta Carotene): 5000 IU or 3mg, 1 carrot = 12 mgDark green, orange and yellow vegetables and leafy greens are a good source of vitamin A. Fruits such as cantaloupe, peaches and apricots are also good sources. Polyphenolic antioxidants (resveratrol, flavonoids): No RDA, recommended at 500mg Tea, coffee, soy, fruit, olive oil, chocolate, cinnamon, oregano and red wine all contain flavonoids. In addition great sources of flavonoids are onions, apples, citrus fruits, green tea, soy, seeds and nuts.
If you don’t feel that you are getting enough of your antioxidants through your food, then it may be time to change your diet. I don’t recommend you go out and buy the first supplement you find at the store. Bring a list of antioxidant rich foods to the store on your next shopping day and fill your cart with as many of the items as you can. If you still feel like you are missing some of the vital antioxidants on the list then ask your doctor if he/she can recommend a therapeutic brand of vitamin supplements. Therapeutic grade supplements are better for the body because they are made with higher quality ingredients for the body’s absorption. Plus there is research and testing to back up the use of these supplements. Not all supplements in stores have high quality ingredients and may have additives that you don’t necessarily need. If you look at the ingredient list on the back of a supplement bottle and can’t tell what the ingredients are then steer clear of that supplement. Never ingest supplements that have artificial flavoring or additives (such as Red-6 or Yellow-5).
Making Herbal Remedies (Herbology At Home)
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So you know that rosemary and sage are good for dark hair and that fair hair benefits from chamomile, mullein and marigold and you want to make an infusion to add to your shampoo base or to use as a hair rinse.
How much herb do you use?
How much water?
How long do you let it infuse for?
Your favourite women’s magazine told you that a comfrey ointment is great for back pain and sprains, but they didn’t give the recipe of how to make an ointment?
When you already know what herbs you want to use and what herbal product you want to make you need a resource that covers the base formulas. Something that provides you with the ratios and the method of how to make your desired remedy.
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Calcium: important subtance for bones

Article by Edmund Figueroa
Milk is one of dairy products that can strengthen bones since it contains much calcium. In this case, calcium is most important component of bones. Thus, it is important for you to have healthy intake of calcium to ensure the healthy of your bones. Instead of calcium, milk also contains vitamin D. This component is very important to regulate the absorption and the processing of vitamin D. This means that the calcium that you have consumed will not be absorbed and used without the presence of vitamin D. Also, this contains magnesium.
When your body has absorbed the calcium from milk that you drink, this will be mixed together with phosphate which is another important component of bones. The basic of bones will be formed by the mix of calcium and phosphate.
Furthermore, the bones of human being are constantly remodeled by two types of cells: osteoblasts and osteoclasts. The osteoclasts will break down the matrix of the bone while the osteoblasts will reform it. Since many other parts of body use calcium, calcium in the bones is often used as a backup source of calcium. When the body lacks of calcium, the osteoclasts become more active to break down the bones in order to release the calcium. Thus, this can make the bones are weaker.
You will find that the calcium in the bones are very useful for body. When the level of your calcium in your body is low, the bones will be broken down so that the calcium they store can be used. This can cause osteoporosis. When this condition occurs, the bones will be easily to frail and brittle. Osteoporosis often suffered by the elderly people. Meanwhile, the condition of frail and brittle bones can cause Rickett’s syndrome. This is a syndrome in which he bones that are long and weight bearing become bent and warped. You will find that this can cause other symptoms such as tingling in hands and feet, small spots in skin and changes in their EKG if the needs of calcium are not being corrected.
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C Vitamin

C-vitamin
C-vitamin. It is a universal vitamin.
Unfortunately, for many people unclear, that when and how much C-vitamin the organization needs. Right, not easy to find one’s way in the topic, since the officially X-rated daily one 60 mg and Nobel laureate by way of our scholar, Szentgyörgyi Albert accepted 1000 mg, there is an enormous difference because of that.
Fair enough so the question:
When and how much C-vitamin advisable to serve?
Onto the first half of the question the answer it, that: ALWAYS. His second party though it, that: A LOT.
C-vitamin has two capital tasks in our organization. One it immunvédelem, the other one though stabilizing the psyche. C-vitamin starts the production of the happiness hormones and the beta endorphin. We need C-vitamin since he drains of the organization very quickly steadily. It is not necessary to be afraid of the bigger quantities though. We may levy it calmly, nothing will be our trouble from him. Chiefly in stressful situations, with anxiety, a panic illness, depression for fighters, infections, in case of a fever, after operations, at the time of the usage of medicines, under the time of a pregnancy and breastfeeding, and for sportsmen, smokers and ones eating alcohol recommended.
What is apparent from this? It, that advisable quasi for everybody C-vitamin to collect, since one fall into a category certainly. We cannot satisfy it with the food unfortunately this direction our needs, since the content of the vitamin decreased for all fruit and a vegetable already nowadays. So the replacement inescapable. Under the time of the pregnancy and the breastfeeding 50%-kal, for diabetic ones though 30%-kal a bigger amount c- they need a vitamin naponta…és the smokers have to take more C-vitamin, than their not smoking fellowmen, with what smoking a piece of cigarette 25-100 mg C-vitamin subtracts from the organization. The medicines, the aspirin, the tetraciklinek are there next (antibiotics) and the contraceptives, that it is emptied likewise from the organization C-vitamin.
How large is the recommended quantity?
Additional quantity recommended universally 200 mg of circle yes. But the illnesses, changed does not do harm in case of health conditions if we charge our depositories. Facilitating our organisation’s function so.
In this case the recommended quantity there are 500 and 1000 mg of circle. If you are somebody tired patient, may serve continuously 1000 mg C-vitamin, mainly if he smokes. You would eat a bigger quantity then worthy to serve, if the man is having a cold, feverish, there is inflammation in his organization you are caught some kind infection, he went through operation concerned.
What worthy to know about him yet?
C-vitamin in a bigger quantity can be found in the undermentioned ones: rose-hip, citrus, paprika, feketeribiszke, strawberry, broccoli. The rose-hip C-vitamin content a multiple implies so much compared to the lemon, approximately ten times. It important to can, that the C- vitamin exceptionally sensitive one, which means that the moistness breaks up,, due to light, air and a temperature. The food is deteriorating during cooking for example so C-vitamin content. C-vitamin the input of his continuous picking and a constant because of that proposed, dissolves in water because the organization does not store it and the excess, of what the organization does not make use inside a couple of clocks empties. To buy C-vitamin with a worthy natural origin with an effect provided because of this.
What is C-vitamin absorption hampered by?
C-vitamin absorption is hampered by the plain sugars (pl. the honey), they compete with C-vitamin quasi in the system carrying a load
The carbohydrate input even through 6 clocks 50%-al C-vitamin may reduce it absorption
The alcohol ties it C-vitamin big part
When is there need for the input of more C-vitamin?
The smoking binds the big part of C-vitamin taken in, C-vitamin raised for smokers because of this input necessary
The aspirin 3-szorosára accelerates the purging of the vitamin from the organization (so C-vitamin empties under 1 clock), we have to replace C-vitamin often at the time of the picking of aspirin because of this.
There is need for more C-vitamin in case of tumourous diseases
Decreases in a winter-vernal period the foods C-vitamin content, the resistance capacity decreases because of this. In the form of a dietary supplement recommended for the prevention of this to substitute
The carbon monoxide ruins C-vitamin, let living persons increase the input in the city because of this
The physical load increases C-vitamin purging. For sportsmen especially important C-vitamin replacement, mainly before competitions
When decreases our foods C-vitamin content?
Strong light, and C-vitamin is decaying quickly as a result of a tall heat effect and humidity
At the time of cooking and due to lyes C-vitamin quasi in full whole one’s decays
With peeling C-vitamin content cca. 60%-a gets lost
In the course of freezing C-vitamin 25%-a gets lost
A fresh vegetable loses it storing the content of all C-vitamin on room temperature through some days quasi
The apple after 2-3 months of storage 60% loses C-vitamin
100 g of fresh potato in autumn, after a harvest yet 30 mg C-vitamin contains, in spring already only 8, in summer already quasi nothing.
Recommendation:
It is necessary to keep an eye on the storage! Fresh fruit, vegetable, after the harvest at what soon consume and we store it cooled only!
In as much we replace C-vitamin with a some kind of food accessory, let us take it in during a dining so. Disappears at this time from him most.
The consumption of recommended artefacts being absorbed continuously, which ones they disappear through 6-8 clocks even following the income.
Let us look at the facts.
As a multipurpose vitamin:
the connective tissue holding the organization together (the collagen) plays a role in his healthy function
one of the important components of the enzymes
the red one repairs it vértestek vasbinding his ability
the adrenalin increases his function, which supports the organization, the stress in the treatment of states
it protects the vitamins loosening in the single fat from oxidation, than pl: Vitamin A, E-vitamin and single Vitamin B’S
encourages the production of the leucocytes (immune system)
the proteins set up with the development of the allergies, the histamines reduce his production
helps in the iron absorption
Beside all these several of his other positive effects known:
Has salutary effect on the brain, just like the vitamin B’S
He plays a role in preceding the Alzheimer disease
The allergen (pollen, animal hairs) catching fire took it out wake up prevents the effects of substances from a big quantity serving
Moderates the allergic symptoms
The asthma precedes his symptoms and can heal it
B12 motivates the ripening of the red blood cells together with a vitamin and the folic acid
The thymus (thymus) increases his function
Takes a part in osteogenesis
Works with a vitamin E together
Increases the recovery of the burning lesions
Activates enzyme
To the function of the leucocytes indispensable
Increases the physical efficiency
Alleviates the gums bleeding
The carcinogenic nitrozaminok prevents his formation in the stomach (stomach cancer)
HDL cholesterol level (one with a good type) raises it
His liberation is hampered by the histamine, provides protection for aged ones in the respiratory diseases hereby
Enhances the effect of the urine road medicines
Strengthens the immune system
It raises the level of interferon in the blood, which plays a role in overcoming the virus infections and the cancer,
Alleviates a pain in case of arthritises
Reduces the cholesterol level in the blood
Collagen in formation has bought part
It LDL in the prevention of the oxidation of cholesterol especially efficient
The adrenal gland takes a part in the synthesis of hormones
Increases the wound recovery after the operations
The cold relieves his symptoms and hurries the recovery, but cannot prevent the illness
Slows down the ageing processes
Takes a part in cartilage formation
Extends protection by the carcinogens in an eye
Increases the wound recovery
He plays an important role in the cell breathing
The scurvy prevents his development
Provides protection against a stress
Provides protection against the free radicals
The cataract lodges a protest because of his development
The iron helps in his absorption
Reduces the frequency of the blood clots, the heart attack and the development of the embolism decrease so
A virus and bacterium infections helps to overtake a car
Interest:
Dr. Tinus Smits Dutch homoeopath a doctor cures autistic children with homoeopathy and diet with a supplement, and with the alteration of their nourishment. C-vitamin, the zinc and the fish oil prescribe his picking among other things.
C-vitamin plays an important role in the stopping of the cerebral oxidative stress state fundamentally, but the copper furthers it beside this, the mercury, the lead, the cadmium and nickel selection, the enzyme functions and the folic acid metabolism. The human organization is not capable of C-vitamin production, on the other hand – in particularly stress states – uses very much. ‘
Dr. Smits all suggests C-vitamin dosage with a tall dose therapeutic, all because of prevention viewpoints. His opinion at the autistic ones C-vitamin zsír-it is necessary to get it into the organization in a form which can be relieved, because the brain blood gets to the brain cells getting through a dam so.
Literature of which use was made: Tinus Smits diet accessories recommended to go with the treatment of spectrum illnesses
Earl Mindell: Vitamin Biblia
Be My Friend – www.myspace.com The Truth about Vitamins and Supplements Should you take vitamins and supplements? Vitamins, minerals, amino acids, supplements, Omega fatty acids; protein powders; what’s the truth about taking these. Should you get your nutrients through food and diet or should you take vitamins to supplement your nutrition? Here’s the truth about vitamins. Dr. Vincent Bellonzi BS,DC,CCN, CSCS, ACSM H/FI Dr.Vincent Bellonzi is a chiropractor and a Certified Clinical Nutritionist. He has been in practice for over 12 years. He received his Doctorate from Los Angeles College of Chiropractic in 1991. Since 1998, Dr. Bellonzi has practiced in the Austin area. He works with athletes at every level to provide sports conditioning and rehabilitation. Visit Dr. Bellonzi’s website at www.bewellrx.com http This video was produced by Psychetruth www.myspace.com www.youtube.com © Copyright 2007 Austin Wellness Institute. All Rights Reserved.

