Friday, October 12, 2007

Nutritional guidelines

There are guidelines that have been set done for people to follow so that they can have a balanced diet and ensure that their bodies have enough nutrients every day. There are many people who feel that they are unable to follow these guidelines since they have fast paced lives and simply don't have the time to sit down and create food that has sufficient portions of fruits and vegetables. This leads to these guidelines being disregarded and ever greater numbers of people suffering from malnutrition although few of those people realize that they are suffering from it. There are appliances that are capable of helping to stem this increasing tide of malnourished people. They are juicers that can process fruits and vegetables of any description or indeed any fresh produce so that you can have access to the juice that is created.

This juice can help to contribute towards the total amount of fresh fruits and vegetables that you consume each day. Since drinking fresh juice can be equivalent to eating a far larger amount of the whole produce it can help to greatly reduce the amount of time that is needed to create the equivalent amount of food that contains the same amount of nutrients. The type of juicer that you acquire can have an impact on the juice that you can create in your home since the functions that it can perform can be affected by its construction. This means that your requirements will be one of the greatest factors in determining which of the available products will provide you with the greatest benefits. Your tastes will also determine the taste of the juice that you drink and its nutritional content as well as which type of juicing product you are likely to get the most frequent use of. The use of a juicer can help to save a large amount of time that would usually be lost to the preparation of dishes with fruits and vegetables in them.

The consumption of fresh fruits and vegetables in their raw state can increase the amount of nutrients that you can receive as a result. The juice that you create can differ greatly from day to day and this allows your body the opportunity to gain access to a variety of different nutrients. Constantly varying the nutrients that the body receives through varying the produce that the juice is made from can ensure that no essential trace nutrients are overlooked. This can help to increase the health of the body and help to ensure that there is no degradation in the performance of the organs or the systems within the body. The variation also ensures that you do not get bored with the same tastes over and over again which can lead to a reduction in the use of your juicer and a lapse into a far less healthy lifestyle. This can lead to a point where a person can again become malnourished even though they eat sufficient amount of food every day.




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Olive Oil A Weight Loss Blessing

The following is an excerpt from the book The Sonoma Diet
by Dr. Connie Guttersen, R.D., Ph.D.
Published by Meredith Books; December 2005;$24.95US/$34.95CAN; 0-69622-831-9
Copyright © 2006 Dr. Connie Guttersen, R.D., Ph.D.

In Sonoma County each year, there's a special festival called the Blessing of the Olives. That's how central olive trees and the foods they yield are to the economy and the eating habits of the region.

Olive oil, the most treasured gift of these blessed trees, is just as central to The Sonoma Diet. There's probably no food choice you'll make that does more for your health and weight loss efforts than olive oil.

Which is good news for your taste buds, because no other vegetable oil comes close to olive oil's rich and pleasing flavor. It's at the heart of Mediterranean cuisine's appeal. A dish prepared with olive oil almost seems to announce to anyone who smells or tastes it, "I'm special."

Healthy Fat
The research is clear as can be that a major reason for southern Europeans' low rate of heart disease is their liberal use of olive oil as their main source of dietary fat. By adopting olive oil in the same way, you'll get the same benefits. And because you'll learn to enjoy olive oil in healthy amounts in place of the harmful fats you may be used to, you will lose weight.

To appreciate olive oil as a power food, banish from your mind the notion that it's the "least bad" fat. It is a heart-healthy food that is good for you. You need dietary fat to lose weight, but you need the right kind. Olive oil is one of the best. Choose extra-virgin olive oil and you'll also enhance the flavors of your food.

Put simply, the kind of fat that olive oil is mostly made of (monounsaturated fat) actually lowers your levels of the bad LDL cholesterol as well as blood fats called triglycerides. The fats you'll be avoiding (saturated fat) raise those levels. That right there qualifies olive oil as a power food par excellence.

A Wealth of Antioxidants
But there's more. Unique among vegetable oils, olive oil -- particularly extra-virgin olive oil -- is rich in the same family of antioxidant phytonutrients that make all the other power foods on the Top Ten list so effective in preventing heart disease. The same phenols that make olive oil taste so good also make up its main category of antioxidants. Olive oil also contains carotenoids (like beta-carotene) and vitamin E.

In addition, olive oil reduces two other heart disease risks -- high blood pressure and inflammation.

There's Fat and Then There's Fat

As the title tells us, not all fats were created alike. There are three naturally occurring types of fat: saturated, monounsaturated, and polyunsaturated, as well as one manufactured fat, known as hydrogenated oil (commonly referred to as trans fat).

The majority of the types of fat you should eat come mostly from plant oils. The healthiest are led by monounsaturated fats, such as extra-virgin olive oil, nuts, canola oil, and avocados. Other healthy oils are found in the polyunsaturated category, such as grapeseed oil, sunflower oil, and the omega-3 oils found in some cold-water fish, flaxseeds, and walnuts.

The kind of fat you must limit eating is the saturated fat found mostly in animal foods such as meats and dairy products, as well as those found in palm and coconut oils. This does not mean you can't eat meat or dairy. You can. But it does mean that you must seek the lean or nonfat versions of meat or dairy foods.

You can recognize saturated fat because it's solid at room temperature or lower -- the white rimming a steak, the marble in prime rib, the chicken fat that skims a soup in the fridge, a stick of butter. Its primary sin is raising the levels of bad LDL cholesterol in your arteries, inviting heart disease. In fact, saturated fat ups your blood cholesterol more than dietary cholesterol itself. Hydrogenated oils should be avoided because they have far worse effects on your health and heart than saturated fats.

Copyright © 2006 Dr. Connie Guttersen, R.D., Ph.D.

Dr. Connie Guttersen, R.D., Ph.D., a leading nutrition expert, has devoted her career to developing flavorful approaches to healthy eating and weight reduction.

A registered dietitian, culinary professional, and nutrition consultant to the world-famous Culinary Institute of America at Greystone, Dr. Guttersen delivers key nutrition messages to the food industry, media, and health professionals by bringing together the art and science of food. She has focused extensively on the health benefits of diets inspired by Mediterranean and other regional cuisines.

Dr. Guttersen's many accomplishments include developing the standards of care for a medical obesity treatment center in Bellevue, Washington, as well as serving as a nutrition consultant for a broad range of companies including Kraft, Nestle, Sodexho Marriott, Radisson Hotels, Hyatt Classic Residences, and Panera Bread.

Dr. Guttersen lives in the beautiful wine country of northern California with her husband and two children.



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Overproduction - the Greatest Challenges to the Wine Industr

Worldwide, overproduction has long been one of the greatest challenges to the wine industry.

In the last three years Spain, France and Italy's wine production has increased by over 24 million hectolitres. According to figures from the International Wine and Vine Organisation, a bumper crop in Australia, Argentina and Europe has put global wine production at an estimated 287 million hectolitres (the highest since 1992). Most of this increase is attributable to France, Italy and Spain – the world's three largest wine producing countries.

The European Union produces an astonishing 1.5 billion litres of unwanted of wine every year which equates to 4 bottles per person per year. EU spends half a billion euros every year turning wine we don't buy into spirit that's not needed, so that the vineyard owners can survive.

Since 1981, the EU has been distilling surplus wine into industrial alcohol which is a costly process. There is an annual budget of €220 million which can be used to distil 11 million hectolitres of wine.

Until the 2002 vintage, there had been a crisis distillation each year since the mid-eighties. The last crisis distillation, from the 2001 harvest, removed an extra 7 million hectolitres of wine from the market.

But this year, a combination of higher production, a weak dollar and declining domestic consumption in both Spain and Italy, spells trouble for the EU wine industry – and consequently the possibility of reigniting crisis distillations.

Denis Verdier, president of the CCVF said: "It is the first time in the history that the gravity of the crisis has led to AOC wines calling upon distillation". In addition to the distillation, Mr. Verdier asks for financial assistance in pulling up vines, including 10,000 hectares in the Bordeaux region.

Several reports suggested that half the vineyards in the EU are to be grubbed up. These proposed measures are still being discussed. So the earliest any proposals can become a reality is 2008, this combined with plans to stop buying and distilling surplus wines and relax constrictive winemaking and labelling rules means that Europe is set to continue producing more wine that we want to drink!



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Phtyochemicals For Your Immune Health

When you were growing up your mom may have fought to get you to eat your vegetables. Or maybe you're the parent fighting with your kids to eat the right foods. What many of us don't know is that our food also fights for us.

My mom used to dress the dinner plate in full matching regalia; yellow squash nestled next to green asparagus. Red and yellow peppers tossed around the salad added spectacular color. Now dear mom knew these foods were healthy and she loved to decorate my plate with the colors of the season, but did she know that these wholesome foods contain phytochemicals?

Phytochemicals are the active substances in plants that give them their color, flavor, odor, and protection against plant diseases. Phytochemicals work as powerful antioxidants, which can increase our resistance to disease and boost immunity.

While most research focuses on the anti-carcinogen effects of phytochemicals, the results are equally important to those who just want to boost their immune system or help reverse the aging clock.

Scientists at the Human Nutrition Research Center on Aging (HNRC) rated 60 fruits and vegetables for potency of antioxidants, which stabilize cells and help fight the damaging effects of free radicals, molecules that weaken the immune system. Antioxidants can help keep cancer, heart disease and other degenerative conditions at bay.

The top scoring fruit in the HNRC study was blueberries followed by strawberries, prunes, black currants and boysenberries. The deeper the color, the better for you. Many of these antioxidants also have anti-inflammatory properties, and some naturally reduce blood cholesterol.

It's important to fill your diet with all the colors of the food rainbow. Eat the blues, reds, purples, oranges, yellows, and greens.

Fresh or Frozen Produce?

It's okay if you don't have time to steam your own fresh veggies, studies by the FDA and the University of Illinois show that frozen fruits and vegetables are nearly as nutritious because they can wait to be picked until they're at the peak of freshness.

Fresh produce is usually picked early, before it's ripe and fully nutritious, so that it ships well.

But if you're lucky enough to grow your own fruits or vegetables, or you can buy straight from a farm - then that's where you'll find the most nutritious fruits and vegetables!!!

What about supplements?

The value of most supplements is, at best, ineffective. The power of phytochemicals seems to be lost when removed from food, except if you're fortunate enough to find a high quality 'greens drink'.
Drinking one glass of a quality 'greens drink' supplies more than 5 servings of powerful, phytochemical rich nutrition.

Other Phyto Foods :

Phyto foods come in many varieties and for all palates. Among the most common sources are:

FRUITS: Apples, apricots, avocados, bananas, berries, cherries, citrus fruits, grapes, kiwi fruit, lemons, mangoes, melons, nectarines, oranges, papayas, peaches, pears, plums. GRAINS: Barley, cornmeal, whole grain, quinoa, brown rice, wheat germ. NUTS and SEEDS: Flaxseed (a small brown seed used in cooking), macadamia, pecans, sesame seeds, walnuts. VEGETABLES: Asparagus, beans, beets, broccoli, brussel sprouts, cabbage, carrots, celery, cauliflower, corn, eggplant, dark leafy greens and lettuces, mushrooms, onions, green and dried peas, sweet and hot peppers, white and sweet potatoes, pumpkin, soybeans, watercress, winter squash, tomatoes, and a host of others.



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Phytochemical (phytonutrient) Can Save your Life

"Phyto" comes from the Greek word "phuton" meaning "plants" hence the chemical/nutrient found in plants are called phytochemical or phytonutrient. They refer to the compounds found in plants that were originally classified as vitamins. Later it was found that phytochemicals are not vitamins at all.

Even though phytochemical is not a necessity to our body function, it has been proven over and over again, to be beneficial for human health. Not only does it help to prevent diseases, it also amazingly helps reverse many disorders.

It is estimated that there are tens of thousands of phytochemicals. However, only about 1,000 of these were identified and only about a hundred were actually analyzed and tested.

An astounding fact that proves an amazing Creator is that in each plant, it is believed there are hundreds of different phytochemicals. A simple tomato not only has lycopene, but has several hundreds of other phytochemicals which cannot even yet be identified by mere man.

Studies after studies have shown that individuals with high intake of the four plant-based food groups—fruits, vegetables, whole grains and legumes—have a much lower risk of degenerative diseases such as cancer, diabetes, heart disease, hypertension, etc.

When free radicals run rampant in our body, through the air we breathe, the pesticides or chemicals in the food we eat, or merely from stress, they cause deterioration and destruction of our healthy cells. This process ultimately results in degenerative diseases in the weakest parts of our body that succumb to the attack.

When we eat food that has phytonutrient, it will quickly activate a group of enzymes that go around cleaning up the free radicals before they cause any harm to the body. Many phytonutrients are anti-oxidant.

As I mentioned above, phytonutrient is not a necessity for our body, but yet we must eat much of it for all its health benefits. You get a variety of phytonutrient from a variety of fruits and vegetables for their different protections of diseases and cancers.

How much phytonutrient you need depends very much on your environment and your lifestyle. We cannot prevent the formation of free radicals but we can reduce them and minimize their destruction potential to our body.

If you think that you are in the high risk group, plan to increase your fruits and vegetables intake to counter the damaging effect.

Generally, take at least five servings (five cups) of high quality fruits and vegetables daily. If you are in the high risk group, take between eight to twelve servings.

This may sound like a lot but is easily achievable if you juice and make fruits and vegetables part of your daily diet, cutting down on meat, to a vegetables and meat ratio of 5:1. If you have to take meat, opt for fish instead.

Decide to make this new dietary a lifelong commitment, especially if you are eating to reverse a certain condition. You will definitely see an improvement.



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Pomegranate power!

Affectionately known as the ‘jewel of winter', the pomegranate is receiving growing acclamation for its disease-fighting abilities, largely due to its staggering antioxidant potency. Traditional medicines of the Middle East and India have used the pomegranate for centuries - leaves, skin and rind included - to cure everything from conjunctivitis and sore throats to baldness and hemorrhoids.

This mystical fruit, a symbol of birth, death and eternal life owing to its brimming seeds and blood-like juice, is steeped in mythology. The prophet Mohammed encouraged his followers to eat the fruit to purge their systems of envy and hatred. In the tales of Ancient Greece, Persephone, daughter of Demeter the goddess of agriculture, was offered this fruit by Hades, god of the underworld. In succumbing to the temptation she condemned herself to spend time each year with Hades in the underworld. To modern day Greeks the pomegranate is often a feature at weddings to symbolize fertility, and in China, a sugared version of the pomegranate seed is eaten on the wedding day to bless newlyweds.

The juicy, tangy flesh of the fruit's ruby seeds is delicious and every bit worth the patience required to extract them from their pith. Today you can readily buy pomegranate juice such as pomwonderful or pomegreat from general and health food stores. The soaring sales of pomegranate juice in the UK reflects the growing popularity of this fruit, with RJA Foods reporting a sale increase of their Pomegreat brand from 50,000 to 500,000 litres per month in 2005.

Pro-Heart

Pomegranates are a superfood hugely beneficial to the heart, and by neutralising damaging free-radicals prevent the oxidation of ‘bad' LDL cholesterol that is associated with plaque build up in blood vessel walls. Pomegranate juice has also been shown to preserve nitric oxide in the body, a key chemical responsible for regulating blood flow and maintaining blood vessel health.

One study on 19 elderly people with atherosclerosis, where plaque was already built-up to a dangerous level, found that drinking just 8 oz. of 100 per cent pure pomegranate juice a day for a one year period decreased the thickness of the lining in their arteries by 30 per cent, where controls experienced an actual rise of 9 per cent. Further more, those who drank the pomegranate juice also had a 21 per cent decrease in blood pressure (Aviram et al. 2004; Clinical Nutrition). Pomegranate juice also decreases the activity of an enzyme in the body known as ACE (angiotensin converting enzyme) that can lead to high blood pressure resulting in atherosclerosis.

Anti-Cancer Properties

Research at the Technion-Israel Institute of Technology led by Dr. Ephraim Lansky (2001) found that pomegranate seed oil triggered cell death (apotosis) in breast cancer cells. A recent study at the University of Wisconsin Medical School (2005) also revealed anti-cancer effects, discovering pomegranate juice to killed human prostate cancer cells in laboratory tests and significantly slowed the progression of prostate cancer in mice (published in the Proceedings of the National Academy of Sciences).

Aid for Arthritis

Researchers from the Case Western Reserve University found that extract of pomegranate inhibited the stimulation of certain enzymes that contribute to the cartilage degradation in osteoarthritis, a condition that currently lacks perspective for treatment. This is reassuring when one considers the vast and growing numbers of those who suffer from the disease.

As well as heart-health, anti-cancer, and arthritic protection, pomegranates offer all-round protection against aging and disease due to their antioxidant potency. Studies suggest pomegranate juice may contain almost three times the antioxidant power of green tea and red wine due to their content of flavonoids. They also provide substantial amounts of potassium, iron, folic acid and vitamin C, as well as vitamins A and E, niacin, and fibre.



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Pure Water and Fine Tea

Tea originated in China 5,000 years ago and the selection and brewing of tea has been refined to an art with health and spiritual aspects emerging as part of the process.

Experienced tea drinkers throughout the world generally follow established guidelines for infusion or brewing of tea and the infusion process is often as important as the initial selection of tea. For many tea enthusiasts, brewing tea is the most soothing and spiritual part of their day. Brewing a good tasting cup of tea releases tensions for many and has a definite comforting effect.

It is a fact that since 99% of tea is water, better water makes better tea and water is critical to the final outcome of tea preparation. Brewing tea can be complex or simple. For many tea enthusiasts the brewing process is an important part of the tea experience that culminates in the preparation of a satisfying beverage and a way of life. Fine teas are especially sensitive to the nature of water for infusion.

The best water for successful tea infusion is low in mineral content, free of contamination and additives and high in oxygen content.

Water Quality and Brewing Tea

Good tasting tea requires good tasting water. A simple test is that if the water tastes good by itself, the resulting brewed tea will also have a good flavor. Because a brewed cup of tea is mostly water, the quality of the water is often as important as the quality of the tea leaves. The water must be free of contaminants and minerals and contain enough oxygen to enhance the natural tea flavor. Moreover, there are a number of additional factors that will affect the taste of the infusion. These include water temperature, the mineral content of the water used and the continued presence of a sufficient quantity of oxygen in the water.

If one is using tap water, filtration is often required. Many tap water suppliers use chlorine to kill bacteria and chlorine in tap water combined with mineral and chemical deposits can significantly affect tea taste and the tea drinker's overall health. The brewer will want to remove chlorine and other chemicals as well as sediment from the water. It is best to check the composition of tap water on EPA or AMWA websites. Frequently there are also local water quality analysis data available.

Chlorinated tap water for example destroys the flavor of tea. No matter how skillful the preparation or spectacular the tea, bad water will make a bad cup of tea.

Water Temperature

Most experts recommend that one never boil water for a prolonged period or re-boil a previously used supply. The more that the water boils, the more oxygen that is driven out of the water .When water is boiled, oxygen evaporates, and the crisp taste in the brew is lost..

Fresh cold water is important. In areas with poor tap water, use bottled or filtered water that is free of contaminants. Never use water from the hot water tap. If only tap water is available, run the water until it is cold and has a chance to aerate and infuse oxygen.

Poor quality tap water, containing mineral content and other contaminants, even if it is very cold, should be avoided since its chemical treatment imparts undesirable flavors and odors which interfere with the delicate aromatics of tea.

Mineral Content - Soft vs. Hard Water

Water described as "hard" is high in dissolved minerals, specifically calcium and magnesium. These minerals accumulate in the water, adversely affect the taste and clarity of the tea and accumulate in teapots and infusers. Teas brewed with pure water containing no minerals produce a crisp flavor and a clear brew that is aesthetically agreeable.

Hard water can also affect the appearance of tea by making it dark and murky. Hard water often results in an undesirable chalky taste and can also reduce the aesthetic portion of the tea brewing process by bleaching the color of the leaves.

High mineral content bottled water has the same negative impact on tea as hard water particularly when bottled water does not include significant oxygen.

Oxygen and Water

Oxygen plays an important role in brewing because it helps to release the best flavors of tea. As a result, one must use water that is aerated (full of oxygen).It is an established fact that the presence of oxygen in water is required to maximize tea flavor. Aeration is particularly important when brewing fine teas.

Avoid re-heating water because previously boiled water will have lost much of its dissolved oxygen which is important to bring out the tea flavor Always use freshly drawn water that has not previously been boiled to maximize the oxygen content of the brew.

Water Quality, Purity and Taste for Tea Drinkers in the United States

Historically, in China, great attention was give to supplying high quality water from a reliable source. The emperors of China appointed royal springs reserved for use in tea brewing and developed special messengers that would guarantee the freshness and availability of supply. This procedure was repeated throughout history and in other tea drinking areas of the world. Supply of water was an integral part of the tea experience.

In the United States utilizing a pure water supply is also critical to proper brewing but the water supply generally comes form one of three sources: Municipal water, spring and well water and bottled water.

Municipal water is the predominant form of water supply and is controlled by standards set by the Environmental Protection Agency. It is important to note that EPA Regulations do not eliminate the presence of harmful minerals from water but merely set upper limits on the presence of contaminants. In addition, chlorine is often added to municipal water to kill bacteria but this chlorine has a distinctly undesirable taste.

Spring and well water are a major source of water in rural areas but it is unregulated and subject to serious contamination from organic, chemical and human sources. Individual wells and springs must be tested to determine the source and level of contamination.

Bottled water is the best for brewing flavorful tea but care should be taken to determine the source of the bottled water. Bottled water from springs is subject to contamination while mineral water often contains the minerals that are most detrimental to good tasting tea. Of the various sources for bottled water only purified water is best for the brewing of good tasting tea.

Purified water means that all minerals and contaminants are filtered and removed from the water using a purification process but that is only the first step. For tea brewing purposes purified water must also be infused with oxygen to guarantee the best flavor. Only those companies that use a multi-step process of filtration, purification and oxygenation should be considered as a reliable source for the brewing of good tasting fine tea.



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