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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
New Jump Swing Sports Nutrition
Program
PDN Vegetarianism
Vegetarian
Athletes
Living
on a Budget
American
College of Sports Medicine Guidelines on
Exercise and Physical Activity in Older Adults
Vitamin
B-12
Meat
protein sources
PDN Lacto-Ovo Vegetarianism
Dairy-Whey
protein is the preferred form of dairy.All dairy should
be low fat
Goat
and
sheep dairy are preferred over cow dairy products.Low
fat products always preferred
Colostrum
is recommended.
All capsules should state
Suitable for Vegetarians.
When in doubt-take the product
out of the capsule.
Kosher
and Halal cheeses
are generally safe and free of animal
rennet
Egg
whites and protein powders are preferred over whole eggs.
Animal
Ingredients List
Sugar
Apiarian
Nutrition
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
Oils
are consumed for their essential
fatty acid content.
Omega-3
Frying can be done with
an oiled pan, not an oil pan.
Saturated
and Trans
Fatty Acids should be avoided
How
much Omega-3
Maximum intake of oils should
be 2 tablespoons/day.
Flax
seed, Hemp,
Walnut,
Olive,
Macadamia nut oils highly recommended
..
Potassium
to
sodium ratio: 2:1 or higher
Current CDC recommendations
for 2/3 of Americans
is 1,500 mg. of salt per
day
1 gram of sodium/day = 1 teaspoons/day
of salt)
For
African Americans, people over 40 yrs. old and those with
hypertension
2/3 of a teaspoon of salt
or less/day
Misconceptions
about high blood pressure
Whenever 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.
..
Calculating
Your BMI
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.
The US National Library
of Medicine says
BMI is calculated by
1-multiplying your weight
in pounds by 703,
2-and dividing that number
by your height in inches.
3-Then divide the result
again by your height in inches.
The 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 morbid obesity.
Any 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
March 2006
issue of the Annals of Allergy, Asthma & Immunology.
Food 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.
Food 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 allergies.
In
children, the most common food allergies are:
Cow's milk
Hen's eggs
Peanuts
Tree nuts
Soybeans
Wheat
In
adults, the most common food allergies are:
Peanuts
Tree nuts
Fish
Crustaceans (such as shrimp, crabs, and lobster)
Mollusks (such as clams, oysters, and mussels)
Fruits
Vegetables
In children, the foods most
likely to cause severe allergic reactions -- anaphylaxis --
are peanuts, other legumes, tree nuts, fish, shellfish, milk,
and eggs.
In adults, the foods most
likely to cause anaphylaxis are peanuts, tree nuts, fish,
and shellfish.
Symptoms tend 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.
Fruits
and Vegetables least and most likely to be high in pesticides
Least
Asparagus, Avocados, Bananas,
Broccoli, Cauliflower
Corn, Kiwi, Mangoes, Onions,
Papayas, Peas, Pineapples
Most
Apples, Celery, Cherries,
Grapes, Nectarines, Peaches
Pears, Potatoes, Raspberries,
Spinach, Strawberries, Sweet Bell Peppers
Guideline
to Food Labeling
The USDA green and white
Organic Seal means
- Ingredients were grown without synthetic
herbicides and pesticides
- Not genetically engineered nor irradiated
- Not fertilized with sewage sludge
Organic
packaged foods have three classifications
- 100% Organic-ALL of the ingredients
in the food must be organic
- Organic-95% must be organic with the
remaining 5% coming from an approved list
- Made with Organic ingredients-70% organic
with the remaining 30% from an approved list.List developed
by the National Organic Standards Board
Harvard
Medical School names 11Cholesterol lowering foods
FOOD
SAFETY
Some 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 — it’s more difficult to cure than it
was in years past.
Campylobacter. 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
to antibiotics.
Handling food safely
You 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 at home.
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. Don’t wipe your
hands on a dishtowel without washing them first.Use separate
utensils.
Don’t prepare meat
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.
Use 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.
Cooking. Cook all meat, poultry,
eggs, and freshwater fish. Don’t 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. It’s 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.
Here 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 clear
* Steak: medium rare: 145
* Steak: medium: 160
* Steak: well done: 170
Poultry thighs, breasts, or wings: 170, or until juices
run clear
Grill meat until it is cooked, but not charred—some
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 meat.
Storing. Don’t 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.
Red
Meat eating and Breast Cancer
Red
Meat and Longevity
PDN Canine Nutrition Program
Dedicated to
Breaking the record
for Canine Longevity
(29 years-5 months)
Ms. Frankie
My first vege dog was a Lab/Greyhound
mix who died at the age of 7 from a tick disease Ehrlichiosis
that was improperly treated by her vet. She reached the
weight of
96 pounds.During her entire life, she was seen by Veterinarians,
who performed routine tests on her, and with the exception
of a skin allergy to certain grasses, never had any health
problems. Her loss has inspired me to research canine health
and longevity.
As the owner of four dogs( three female
and one male-mixed Lab breeds),I've found myself increasingly
committed and concerned about their health and longevity.
Being the developer of a Vegetarian program,
I questioned whether the vegetarian
diet could improve canine health like it does for humans.
Of course, the first argument people
are going to have is that
"dogs are carnivores".
DOGS... OMNIVORES OR CARNIVORES?
According to Rebecca Remillard, DVM,
a Specialist in Veterinary Nutrition:
"Canines are in the order Carnivora, but I think their
feeding behaviors are best described as omnivorous. The
term carnivore applies to their taxonomic classification,
not their feeding behavior. Taxonomically, dogs are members
of the order Carnivora, a very diverse group, that includes
12 families of more than 260 species, some of which are
herbivorous mammals (the panda). There are three types of
feeding behavior (omnivorous, herbivorous and carnivorous)
all of which can be found among different members of the
order Carnivora." (From an email response to the question
of dogs being looked upon as carnivorous or omnivorous in
the newsletter of the American Academy of Veterinary Nutrition.)
-
The domesticated
canine does NOT, hunt down it's food and eat it,blood,bones
and all.In fact, the domesticated canine can and is
trained to bring dead animals to the feet of it's
master(hunter) without eating it
- The dental structure of the domesticated
canine is in fact, capable of chewing both vegetable
matter and meat tissue.A fact presented on several documentaries
about the development of Dogs
-
The domesticated
canine is completely dependent upon human beings for
it's food. The commercial dog food industry by it's
very nature, is UNNATURAL for dogs, if you want to discuss
the concept of the natural diet of dogs.One could
easily argue that the teeth and claws of dogs did not
develop due to an evolutionary need to tear into bags
of kibble.With the exception of some larger breeds,the
domesticated canine does NOT have claws capable of opening
metal cans- which is what much of it's food is stored
in at this point in it's evolution as an animal
- The majority of dog BREEDS, are the
creation of MAN. Designed to suit the purposes and needs
of MAN.
-
February 6, 2005
(Fisher Center for Alzheimer's Research Foundation)
-- Aging beagles supplied with a diet rich in nutrients
found in fruits and vegetables, given exercise, and
social and environmental stimulation remained more youthful
and smarter than canines given run-of-the-mill treatment,
a new study from the National Institute of Aging (NIA)
reports
-
-
Interesting that
the things that are being shown to improve human and
canine performance are NOT from dead meat but instead
from living
Highlights of Pet Product Sampling
HealthyStuff.org
tested over 400 pet products, including beds, chew toys,
stuffed toys, collars, leashes, and tennis balls. Since there
are no government standards for hazardous chemicals in pet
products, it is not surprising that toxic chemicals were found.
* 45% of pet products tested had detectable
levels of one or more hazardous chemicals, including:
* One-quarter of all pet products had detectable levels of
lead.
* 7% of all pet products had lead levels greater than 300
ppm -- the current CPSC lead standard for lead in children's
products.
* Nearly half of pet collars had detectable levels of lead;
with 27% exceeding 300 ppm -- the CPSC limit for lead in children's
products.
* One half (48%) of tennis balls tested had detectable levels
of lead. Tennis balls intended for pets were much more likely
to contain lead. Sports tennis balls contained no lead.
Rather than get into any
long arguments regarding a vegetarian diet for dogs, let me
simply state the following.
We now have 4 Vegedogs-3 since they
were 2 months old
Ms. Johnnie Mae-10 years old
Ms. Frankie II-6 years old
Throughout their lives
their diet has consisted of one
of two
commercially prepared Vegetarian dog foods-designed to meet
the standards of the AAFCO for adult dogs.
By adding chlorophyll
to their diet and water as puppies, they become very accustomed
to the taste of greens.
At no time, have I divulged
to their veterinarians that they are Vegedogs. I just bring
them in for their regular checkups and initial vaccinations
and let the practitioner make their UNBIASED assessment
regarding their health. When asked what diet they are on
I usually state Science Diet.
Our dogs have never
had ANY health problems associated with poor diet. Vets
always comment on their soft coat and bright eyes. No
hip problems have ever been detected.Nor are they suffering
from any sort of anemia, calcium deficiency or muscle
weakness.
For the record-While
I have never engaged them in any type of hunting, given
the opportunity, all four dogs chase and have killed rats
and birds. The idea that somehow putting them on a vegetarian
diet has altered their instinctive nature is laughable
Vegetarian Canine Longevity
Champions
Bluey-29 years-5 months-diet
not found
Current Guinnness Record
Oldest Living Dog
That ANY dog has lived past 20 years
of age demonstrates how poorly the domesticated canine has
been cared for as a group and why the total concept of life
expectancy among canines needs to be completely reevaluated
That there are documented
cases of Vegedogs living past the age of 20 years old, demonstrates
that the vegetarian diet for dogs can be just as beneficial
for health and longevity as any other proposed canine diet
That a
Vegedog came within a year and a half of being the Oldest
Living documented dog, speaks for itself.
Whether as a human being
or dog owner you decide to become a complete vegetarian or
not, if health and longevity are of importance to you, then
you must incorporate vegetarianism into your lifestyle
Health
is your greatest Wealth
|
Mind and Body
Fitness Program for the 21st Century"
|
Currently this program is available
through lecture by
Donald
Thomas
copyright 1977,1986
LINKS
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