Posts Tagged ‘fiber’

Weight loss from the sea points to the fact that there are boundless opportunities to find a way to shed those pounds. Novel ingredients in an American diet is anything that is either dyed, fortified, flavor enhanced, preservative loaded, and sweetened to the point of covering any natural taste.

What would really be novel is to use whole foods from land and sea to combat obesity.

Seaweed

Seaweed could hold the key to tackling obesity. New research has found it reduces fat uptake by more than 75 percent.

A team of scientists led by Dr Iain Brownlee and Prof Jeff Pearson have found that dietary fibre in one of the world’s largest commercially-used seaweed could reduce the amount of fat absorbed by the body by 75 per cent.

Kelp

Kelp is a sea plant that has been an addition to many peoples diets. It supplies much needed iodine to the diet. Iodine deficiency can slow down your metabolism.

The benefits of kelp is that it helps control appetite, and is a natural energy producer.

Besides the weight management ability it lowers cholesterol levels, helps with digestion and helps boost immunity,

A Newcastle University team found that alginate – a natural fibre found in sea kelp – stops the body from absorbing fat better than most anti-obesity treatments currently available over the counter.

A team of scientists led by Dr Iain Brownlee and Prof Jeff Pearson have found that dietary fiber in one of the world’s largest commercially-used seaweed could reduce the amount of fat absorbed by the body by around 75 per cent.

Healthy Eating

Now the team at Newcastle University are adding seaweed fibre to bread to see if they can develop foods that help you lose weight while you eat them.”The aim of this study was to put these products to the test and our initial findings are that alginates significantly reduce fat digestion,” explains Dr Brownlee.

“We have already added the alginate to bread and initial taste tests have been extremely encouraging. Now the next step to to carry out clinical trials to find out how effective they are when eaten as part of a normal diet.”

“This suggests that if we can add the natural fibre to products we commonly eaten daily – such as bread, biscuits and yogurt – up to three quarters of the fat contained in that meal could simply pass through the body.

 We seem to forget that the normal diet is anything but normal.

Creative solutions that take naturally occurring raw materials and package it into a chemical concoction are destined to make a profit. However, that is progress for an industry that capitalizes on the cultural shift, which is food is business.

Weight Loss Tips

Real food produces real weight loss, and protects your health from the chemicals, preservatives, coloring, and other ingredients in manufactured substances.

Food has symbiotic relationship with us that can’t be duplicated in the lab.

Real weight loss tips, comes from advice that touts the benefits of using natural sources of nutrients. Using kelp instead of salt, is one way to cut down on water retention, and keep your metabolism in high gear.

Wellness comes into play when you use a natural source for the essential nutrients. Kelp helps digestion, and helps the body cleanse itself of radiation.

Fiber alone is the wrong answer for intestinal health. With all the information out there, it is still not easy to find the truth. We know that the Eskimos had good health on a low to no fiber diet. There have never been so many intestinal problems than here in the high fiber touting U.S.A.

Dietary Fiber

Most doctors, nutritionist, and food manufactures recommend a high fiber diet. Dietary fiber is considered not only good, but necessary. Fiber is in many whole foods. The American assumption is if this is true, than let us manufacture more.

This recommendation is based on the assumptions of Dr. Dennis Burkitt, a British surgeon working in Africa a half century ago. It was his theory that the barley bread eaten by his African patients was what made their digestion system work so well. The Englishmen living in Africa and England lived on a diet of refined food.

Inflammatory Bowel Disease

The real difference was in the diet. Inflammatory bowel disease wasn’t a fiber shortage, but a lack of good fats and whole foods.

The English ate large quantities of sugar. The Africans ate none.

The English ate large quantities of flour. The Africans ate none.

The English ate large quantities of breakfast cereals made from grain. The Africans ate none.

The English ate large quantities of potatoes. The Africans ate none.

The English ate salt cured meat when meat was eaten. The Africans ate no cured meats.

The English ate very little fresh meat or raw meat. The Africans ate a generous supply of both.

The English were most likely to be protein deficient. The Africans had a generous supply of protein from meat.

The English diet was deficient in omega-3 fatty acids. The Africans had omega-3 fatty acids in the fresh meat.

The English diet of processed food was deficient in vitamins and minerals. The Africans had an abundance supply.

The English diet caused tooth and gum problems.

The English drank large quantities of sugar sweetened soft drinks. The Africans drank none.

The English ate a significant amount of honey. The Africans ate none.

The English ate molasses and maple syrup. The Africans ate none.

The English ate a significant amount of canned fruit. The Africans ate very little fresh fruit and none canned.

Low-Carb Diet

Dr. Burkitt’s assumption that the fiber made the African’s so healthy. The real reason for their good health was from the benefits of eating a relative low-carbohydrate diet, which consisted of fresh meats, animal fats and some vegetables. The barley bread was a relatively small part of their diet.

They were not vegetarians; their diet had a large quantity of meat. They raised domestic cattle, sheep, and goats, while hunting and eating wild animals. The diet was high in protein and fat.

Eskimos

The Eskimos had good intestinal health with a diet of primary animal protein and fat. The Arctic Eskimos ate an all meat diet with almost zero fiber. They had very healthy digestive systems, and were without cancer of any kind in the entire population. The digestive health of the Eskimos was much better than that of Dr. Burkitt’s African patients who ate the higher fiber barley bread diet. Eskimo is an American Indian word which translates to “eaters of raw meat.”

Masai Tribe

Dr. Weston A. Price visited the Masai tribe in 1935, and noted that they had excellent health. They herded cattle, and ate little to no fiber.

Low Fat-Diet

Between the high carbohydrates, low-fat, high fiber diet that is recommended we still are not healthy. It must be the opposite low carbohydrates, high good fats, and hold the industrial type fiber. Manufacturers of high fiber cereal, and potent fiber over the counter laxative type products, don’t get it. Everything is in a whole food diet, which includes plenty of Omega 3 fatty acids, brings good intestinal health.

Conclusion

Fiber is known to make inflammatory bowel diseases worst. It actually encourages pathogenic bacteria and produces bowel diseases. Many times fiber expands and gets impacted in the intestines.

Fiber fermentation inside the intestines produces gases. The acidity from the fermentation causes intestinal inflammation. Avoiding dietary fiber isn’t easy. It is hidden behind names like cellulose, pectin, guar gum, cellulose gum, Carrageen, agar-agar, frutooligoaccharides, psyllium, and others.

These are factory-made ingredients. The sources for them are wood-pulp, cotton, husks, seeds, tubers, and other plants that may not be for human consumption unless they are processed. These add texture and volume to our faux foods. If you need these items for fiber, your diet consists of pre-packaged manufactured foods.

The human mouth is not meant to grind indigestible fibers. That is why fiber is milled or ground first so it will require little or no chewing. Manufactured fiber is not fit for human consumption.

Kale has one of the highest levels of antioxidants of any vegetable. Kale is nutrient dense, and light on calories. Kale is a dark green leafy vegetable that belongs to the Brassica family of vegetables. These include cabbage, collards, Brussels sprouts, and broccoli, cauliflower, bok choy, spinach, and Kohlrabi.

Phytonutrients

These vegetables have sulfur-containing phytonutrients. Kale’s sulfur-containing phytonutrients are known to help prevent cancer. Sulforaphane is formed when cruciferous vegetables are chopped or chewed. This triggers the liver to produce enzymes that detoxify cancer-causing chemicals. Sulforaphane is a compound that also exhibits anti-diabetic and antimicrobial properties.

Sulforaphane is also found in Brussels sprouts, cabbage, cauliflower, bok choy, collards, turnip, radish, arugula, and watercress.

Protection

Sulforaphane may also offer special protection to those with colon cancer-susceptible genes, suggests a study conducted at Rutgers University and published online in the journal Carcinogenesis.

Sulforaphane, which is formed when cruciferous vegetables such as kale are chopped or chewed, triggers the liver to produce enzymes that detoxify cancer-causing chemicals, it inhibits chemically-induced breast cancers in animal studies, and it induces colon cancer cells to commit suicide.

Vitamins and Mineral Content

Kale is a great source of vitamin A, vitamin E vitamin C, vitamin K, vitamin B6, vitamin B1 (thiamine) and manganese; it also contains dietary fiber, calcium, copper, and potassium, Magnesium, iron, zinc and selenium.  Kale is a source of beta-carotene. It is a powerhouse of nutrients, that helps the body get rid of free radicals.

All this comes with 2.47 grams of protein, and 2.6 grams of fiber in a one cup serving. For calories it is a modest 36 in a one cup serving. It has half the iron of beef liver. One cup of kale contains just 36.4 calories, but provides 192.4% of the daily value for vitamin A.

Chlorophyll

Chlorophyll has anti-oxidant, and anti-inflammatory properties. Sources of chlorophyll are green leafy plants. Its molecular structure is just about identical to hemoglobin. When vegetarians need to build up their iron supply they turn to green leafy vegetables, kale is on top to the list. Chlorophyll helps to rebuild and replenish our red blood cells. This is what we depend on for energy.

Chlorophyll is known to eliminate bad breath. It does this in two ways it deodorizes odors in the mouth and throat. More importantly it promotes a healthy digestive track which is usually the cause of bad breath.

Fiber

Kale is known as an intestinal broom for very good reasons. It provides 10.4% the daily value for fiber. Fiber is known to reduce high cholesterol levels. It also helps regulate blood sugar levels. Kale is a cruciferous vegetable and this group of vegetables is associated with a lower incidence of cancer. Kale’s fiber binds to cancer-causing chemicals keeping them away from the lining of the colon.

Calcium

Kale is also a very good source of calcium. The debate going on is that the calcium from dairy products is not being utilized. When the absorption of calcium was compared kale was absorbed 40.9% and milk was 31.2%. Kale has the nutrients that make calcium available for use in the body. The most healthful calcium sources are green leafy vegetables. Dark greens are loaded with highly absorbable calcium and a host of other healthful nutrients. They are a source of magnesium which is needed to work with the calcium.

We are a country that has a huge appetite for dairy products. We also have a large portion of the populations on pharmaceuticals for osteoporosis. The United States has a diet based on dairy products; it has one of the highest rates of osteoporosis.

Many societies that did not use much in the way of pasteurized dairy products had strong healthy adults without signs of osteoporosis. A cup of kale supplies 93.6 mg of calcium. With two cups of kale you would get a nice daily dose of calcium. Image, the hunter-gatherers were robust without dairy products.

The most healthful calcium sources are green leafy vegetables. Dark greens are loaded with highly absorbable calcium and a host of other healthful nutrients. They are a source of magnesium needed to work with calcium. Kale does not contain oxalic acid which prevents the absorption of calcium. Spinach and chard contain oxalic acid.

Conclusion

Kale cooked or raw on your plate or in a glass, delivers superb health. It is known to make wonderful green smoothies. You can blend it with some of your favorite fruit. All it takes is a good blender, water and fruit. You thought vitamins and minerals come out of a bottle, they come out of a pan or a drinking glass. This is a must if the health of your family is a priority. Kale is a super food that delivers health.