All discoveries into the world of herbs, supplements and foods
that are vegetarian and demonstrated to improve physical and physiological performance
are a part of the
on a Budget
College of Sports Medicine Guidelines on
Exercise and Physical Activity in Older Adults
Medical School names 11 Cholesterol lowering foods
and sheep dairy are preferred over cow dairy products.
protein is the preferred form of dairy.
should be low fat or full fat fermented
is recommended for athletes
capsules should state Suitable for Vegetarians.
in doubt-take the product out of the capsule.
cheeses are generally safe and free of animal
whites and protein powders are preferred over whole eggs.
For those who are vegan
or vegetarian for ethical reasons-Apiarian Nutrition is a
concept that must be studied. Every religious text gives praise
to the Bees and the Products of the Bee Hive. Without Bees
there would be very little pollination of fruits and vegetables.
From the perspective of Philosophy of Divine Nutrtion-Bees
are animals who have a symbiotic and essential relationship
with pollination and vegetation. One should still avoid these
products if they are allergic
the Honey bees die off
click on image to enlarge
are consumed for their essential
fatty acid content.
Frying can be done with an
oiled pan, not an oil pan.
Trans Fatty Acids should be avoided
Maximum intake of oils should
be 2 tablespoons/day.
Macadamia nut oils highly recommended
Jump Swing Omega Blend
parts macadamia nut oil, 2 parts hemp seed oil, one part coconut oil.
to sodium ratio:
2:1 or higher
Current CDC recommendations
for 2/3 of Americans
mg. of salt per day
1 gram of
sodium/day = 1 teaspoons/day of salt)
African Americans, people over 40 yrs. old and those with hypertension
of a teaspoon of salt or less/day
about high blood pressure
possible, revisions to ones ethnic foods should be made so that the transition
to vegetarianism and Veganism becomes easier for both the individual and the people
that they live with.
And how to determine if you're at a healthy weight
Body-mass index (BMI) is a good indicator of whether you are
at a healthy weight. It does not however, take into consideration fat to muscle
It is still used by insurance
companies, the US Social Security Administration as well as medical facilites.
US National Library of Medicine says
is calculated by
your weight in pounds by 703,
dividing that number by your height in inches.
3-Then divide the result again by your height in inches.
agency offers the following ranges for interpreting BMI:
* A score below 18.5 indicates being underweight.
* Between 18.5 and 24.9
means a healthy body weight.
* Between 25 and 29.9 means you are overweight.
* Between 30 and 39.9 indicates obesity.
* A score of 40 or higher indicates
the glycemic index
Using the glycemic index is easy: choose foods
in the low GI category instead of those in the high GI category (see below), and
go easy on those in between.
Low glycemic index (GI of 55 or less):
Most fruits and vegetables, beans, minimally processed grains, pasta, low-fat
dairy foods, and nuts.
Moderate glycemic index (GI
56 to 69): White and sweet potatoes, corn, white rice, couscous, breakfast
cereals such as Cream of Wheat and Mini Wheats.
glycemic index (GI of 70 or higher): White bread, rice cakes, most crackers,
bagels, cakes, doughnuts, croissants, most packaged breakfast cereals.
can see the values for 100 commons foods and get links to more at
are the biggest contributors of
added sugars to the US diet?
By Elaine Watson+, 29-Jul-2014
foods within this nutritional program that are allergenic to the individual or
proscribed for religious or philosophical reasons should be avoided.
The FDA's food allergen awareness programs currently targets
eight common foods that cause serious allergic reactions, including milk, fish,
eggs, tree nuts, wheat, legumes (particularly peanuts and soybeans), crustaceans
(such as shrimp and lobster), and mollusks (including mussels, clams, and oysters).
The Most Common Food Allergies
The new guidelines appear in the
issue of the Annals of Allergy, Asthma & Immunology.
allergies occur when a sensitive person eats, inhales, or comes into contact with
even tiny amounts of foods or food additives. These allergic reactions can be
very mild or may be life-threatening.
allergies are becoming more and more common. There has been an increase in severe
food allergy cases in the last 10 years, mostly driven by peanut and tree nut
children, the most common food allergies are:
In children, the foods most
likely to cause severe allergic reactions -- anaphylaxis --
are peanuts, other legumes, tree nuts, fish, shellfish, milk,
adults, the most common food allergies are:
Crustaceans (such as shrimp, crabs, and lobster)
Mollusks (such as clams, oysters, and mussels)
adults, the foods most likely to cause anaphylaxis are peanuts, tree nuts, fish,
to occur just after eating. They may include reddening of the skin, hives, itchy
skin, swollen lips or eyelids, tightness of the throat, wheezing, difficulty breathing,
coughing, vomiting, or diarrhea.
and Vegetables least and most likely to be high in pesticides
Apples, Celery, Cherries,
Grapes, Nectarines, Peaches
Pears, Potatoes, Raspberries,
Spinach, Strawberries, Sweet Bell Peppers
Avocados, Bananas, Broccoli, Cauliflower
Kiwi, Mangoes, Onions, Papayas, Peas, Pineapples
Are Biggest Culprit in Fatal Allergic Reactions
to Food Labeling
USDA green and white Organic Seal means
- Ingredients were grown without synthetic herbicides and
- Not genetically engineered nor
- Not fertilized with sewage sludge
packaged foods have three classifications
- 100% Organic-ALL of the ingredients in the food must be
- Organic-95% must be organic with
the remaining 5% coming from an approved list
with Organic ingredients-70% organic with the remaining 30% from an approved list.List
developed by the National Organic Standards Board
of the problematic bacteria you want to protect your family from include:
E. coli. This bacterium,
found mainly in ground beef, causes an estimated 25,000 cases of food poisoning
in the United States each year and kills about 100 people. Some people infected
with E. coli suffer permanent kidney damage. Contamination occurs during meat
processing, when E. coli from the animals intestines becomes mixed in with
the meat. E. coli contamination has prompted massive recalls of millions of pounds
of ground meat.
Salmonella. This bacterium
is found mostly in meat and eggs. But it spreads to other foods, such as ice cream
and fruit, when they are shipped with contaminated meat or eggs.A study in the
New England Journal of Medicine in 2001 showed how alarmingly prevalent it is:
20% of 200 samples of ground chicken, beef, turkey, and pork contained salmonella.
Of particular concern, 84% of the salmonella samples were resistant to at least
one antibiotic, and 53% to at least three antibiotics. This means that when animals
carry salmonella and when people get salmonella food poisoning its
more difficult to cure than it was in years past.
This bacterium is especially common in poultry. Antibiotic-resistant strains are
becoming more prevalent because of the widespread use of antibiotics in chicken
feed. In a 2001 report in the New England Journal of Medicine, 17% of chickens
sampled in supermarkets in four states had Campylobacter strains that were resistant
Handling food safely
can prevent most cases of food poisoning in your household by preparing and storing
your foods safely. These precautions will help kill germs that are present in
the meat and eggs you buy and help you avoid introducing new bugs to your food
Rinse foods. Rinsing can wash
off some germs from meat, poultry, and fish and pesticide residues from produce.
Rinse all meat, poultry, and fish under running water before cooking.
Rinse all fruits and vegetables under running water before cooking or serving
them.Wash your hands. Frequent handwashing helps prevent you from passing germs
from one food to another. Use soap and water to wash your hands each time you
handle a raw food. Dont wipe your hands on a dishtowel without washing them
first.Use separate utensils.
and fish on the same surface that you use for other foods otherwise, you
risk contaminating those foods with bacteria from the meat and fish.
one cutting board for meats and fish and a second one for produce. Be sure to
wash the cutting boards with soap and water after each use. Use different knives
to cut different foods to prevent cross-contamination.
Cook all meat, poultry,
eggs, and freshwater fish. Dont rely on color alone to indicate whether
meat is fully cooked. The USDA recommends that everyone use a meat thermometer.
Different temperatures are required to kill off germs in different kinds of meat.
Its also important to cook hot dogs and other precooked meats and fish,
to destroy bacteria that may have contaminated them in the processing plants.Use
a meat or "instant-read" thermometer to ensure accuracy.
are some target temperatures in degrees from the American Dietetic Association:
Ground meat products: 160, or until the inside is no longer pink and juices run
* Steak: medium rare: 145
* Steak: medium: 160
* Steak: well
Poultry thighs, breasts, or wings: 170, or until juices run clear
Grill meat until it is cooked, but not charredsome studies have suggested
that possible cancer-causing compounds (called heterocyclic aromatic amines) are
formed when meat is charred. Scrape off any charred areas before you eat the barbecued
Storing. Dont leave any foods,
before or after cooking, at room temperature for more than two hours (one hour
if the air temperature is above 90° F). Put them in the refrigerator or freezer.
The temperature inside your refrigerator should be 40° F or below; your freezer
should be at 0° F or below. If you have large amounts of leftovers, divide
them into small batches when you put them away in the refrigerator or freezer.
That way, the temperature of each batch will reach a safe level faster. Keep in
mind that freezing does not necessarily kill bacteria; wash meats and poultry
thoroughly after thawing, and handle them the same as you would fresh meats.
Meat eating and Breast Cancer
Meat and Longevity
is your greatest Wealth
Mind and Body
Program for the 21st Century"
Currently this program is available
through lecture by