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Exploring Processed Foods, Whole Grains, Microwaves

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Title: Exploring Processed Foods, Whole Grains, Microwaves


1
Dietary Guidelines Food Combining Principles
for Ideal Wellness
  • Exploring Processed Foods, Whole Grains,
    Microwaves the Nutritional Facts Panel

2
5 Basic Food Combining Principles
  • Eat Fruit Alone
  • Every morning have a breakfast of fresh fruit.
  • Fruit is a powerful detoxifier.
  • It has the highest water content of all foods and
    travels through the body very quickly.
  • The fiber in fruit acts like a brush to keep the
    intestinal walls clean and clear.
  • The soluble fibers in fruit also help to lower
  • cholesterol in the blood.

3
5 Basic Food Combining Principles
  • 2. Do Not Combine Protein
  • with Starch Continued
  • When protein and starch are eaten together,
    ptyalin is not effectively produced in the
    saliva, and the starch is not predigested in the
    mouth. It enters the stomach and begins to
    ferment, producing gas.
  • Protein needs to be digested in an acidic
    environment and starch in an alkaline
    environment. When starches and proteins are
    combined, the acid and alkaline digestive juices
    neutralize each other.

4
5 Basic Food Combining Principles
  • 2. Do Not Combine Protein
  • with Starch
  • Protein foods and starchy foods require different
    digestive juices in order to be properly broken
    down and used by the body.
  • The digestion of starches begins in the mouth
    with the enzyme ptyalin, which is found in your
    saliva. Proteins are mainly broken down in the
    stomach by hydrochloric acid and the
    protein-splitting enzyme pepsin.

5
5 Basic Food Combining Principles
  • 3. Eat Protein Alone or with
  • Non-starch Vegetables
  • Non-starch vegetables are high in water content
    and are relatively easy to digest.
  • They can be broken down in either an acid or
    alkaline environment. Thus, they can be combined
    with proteins or starches.
  • The fiber contained in vegetables helps to move
    the non-fiber protein foods rapidly through the
    intestines.
  • Non-Starchy Vegetables Include Leafy greens,
    broccoli, asparagus, cauliflower, carrots, bok
    choy, cabbage, celery, lettuces, green beans,
    garlic, fennel, onions, chives, turnips, sprouts,
    red radish, yellow squash, zucchini, cucumber,
    beets

6
5 Basic Food Combining Principles
  • 4. When Eating Starches Grains,
  • Eat Them Alone or with Vegetables
  • Since vegetables do not require their own
    specific digestive juices, they can be digested
    in the alkaline environment required by starches.
  • Starchy vegetables include  Acorn and butternut
    squash, lima beans, peas, corn, water chestnuts,
    artichokes, sweet potatoes potatoes, yams

7
5 Basic Food Combining Principles
  • 5. Do Not Drink with Meals
  • Drinking water, tea, or any other beverage along
    with your meal dilutes the digestive juices
    needed to break down the food, therefore
    preventing it from being properly digested.
  • The best time to drink fluids is between meals,
    at least half an hour before or after eating.
  • Eating fruits and vegetables high in water
    content, or beans and grains prepared with water,
    then the food itself will provide plenty of
    fluid, and one should not feel thirsty after a
    meal.
  • Using too much salt in food preparation could be
    the cause of thirst.

8
9 Reasons to Avoid Processed Foods
  • They Ruin Your Taste Buds
  • Processed foods contain refined sugar, extra
    salt, and other flavor enhancers which
    desensitize taste buds from unnatural
    stimulation.
  • After eating processed foods, more processed
    foods are needed to get taste and natural foods
    will no longer be appreciated.
  • Taste buds are designed to seek out sweet, salty,
    and fatty flavors, processed food manufactures
    take advantage of this by making their products
    as unnaturally sweet, salty, and fatty as
    possible.
  • Taste buds have a life span of only about 2 weeks
    so if you stop exposing your taste buds with
    artificial stimulation for 2-3 weeks they will
    heal and become more sensitive.

9
9 Reasons to Avoid Processed Foods
  • 2. Deadly Additives
  • Harmful chemical additives are added to foods to
    keep a longer shelf life and to enhance taste and
    color.
  • Processed foods would taste like paper if it were
    not for the addictive and artificial flavorings
    that are added to them.

10
9 Reasons to Avoid Processed Foods
  • 3. Hidden Harmful Ingredients
  • Processed foods often contain hidden sugar, salt
    and harmful fats. All three of these contribute
    to health problems.
  • Additives to Avoid aluminum silicate, artificial
    colors, artificial flavorings, Bisulfite, BHA,
    BHT, BVO, caffeine, carrageenan, EDTA,
    metabisulfite, propyl gallate, salt, sodium
    benzoate, sodium sulfite, sorbitol, sulfur
    dioxide, sodium propionate.
  • Food Colorings to Avoid Red 3 40, Blue 1 2,
    Green 3, Yellow 5 6 have all been linked to
    cancer.

11
9 Reasons to Avoid Processed Foods
  • 4. Mystery Ingredients,
  • Hair, Bugs and Sand, Just to Name a Few
  • Human Hair CNN has reported that most
    human-derived L-cysteine (an amino acid used to
    condition dough for baking) comes from Chinese
    women who help support their families by selling
    their hair to small chemical-processing plants.
  • Sand is often added as an anti-caking agent to
    processed beef and chicken to prevent clumping.
  • Beetle juices are a natural food dye used for
    red food coloring that comes from the dried,
    crushed bodies of female scale insects called
    cochineal.

12
9 Reasons to Avoid Processed Foods
  • 5. Generally Recognized As Safe (GRAS)
  • All food additives and chemical ingredients are
    considered to be GRAS by the FDA, research has
    not been conducted on the long term effects and
    quantitative damage that can be done from a long
    term diet of processed foods.

13
9 Reasons to Avoid Processed Foods
  • 6. Fortified with Synthetics
  • To make up for the loss of nutrients during
    processing, synthetic vitamins and minerals are
    added.
  • These may appear healthy, but our bodies are not
    built to process synthetic nutrients.
  • Synthetic ingredients are stored in fat cells and
    make weight loss difficult.

14
9 Reasons to Avoid Processed Foods
  • 7. Supporting the Wrong Industry
  • Spending money on processed foods, encourages
    growth in this market.
  • Money spent on organic fruits and vegetables
    instead, encourages others to enter this market,
    therefore bringing prices down.

15
9 Reasons to Avoid Processed Foods
  • 8. Money
  • Although fruits and vegetables often appear to be
    expensive, they are often less expensive than
    processed foods.
  • The hidden expense of processed foods are
    included in the costs of prescription
    medications, sick days lost at work, doctor
    visits, and other detrimental health effects
    experienced from nutritional deficiency.
  • Eating well helps prevent disease and the
    associated costs that come with it.

16
9 Reasons to Avoid Processed Foods
  • 9. They Are Dead So Are We
  • The nutrients are cooked or processed out of
    manufactured foods.
  • We do not benefit from the enzymes and nutrients.
  • Consuming processed foods reduce your ability to
    enjoy life in the moment due to increased
    fatigue, low-grade health complaints,
    obesity, depression and other health complaints.

17
Whole Grains
  • Whole grains are good sources of fiber.
  • Whole grains are excellent sources of folate, B
    vitamins, magnesium, iron, copper, zinc,
    chromium, selenium, phosphorus and vitamin E.
  • Folate helps decrease blood levels of the amino
    acid homocysteine. High levels of homocysteine in
    the bloodstream are associated with an increased
    risk of heart disease.
  • Whole grains are naturally low in fat.

18
Types of Whole Grains
  • Amaranth Seeds
  • Often used as a cereal grain.
  • Once a staple of Aztec royalty.
  • Amaranth is an excellent source of protein,
    calcium, fiber, iron, potassium and vitamins A
    and C.
  • The seeds can be used whole, toasted, popped,
    flaked or ground into flour and used in most
    types of baking and pasta.

19
Types of Whole Grains
  • 2. Millet
  • A small, round, yellow, gluten-free, grain-like
    seed.
  • Common ingredient in bird seed mixes.
  • A staple in India, Europe, Asia and northern
    Africa.
  • Its nutritionally similar to other grains, and
    its bland flavor makes it perfect for use in
    pilaf, as a cooked cereal, or even baked into
    bread.

20
Types of Whole Grains
  • 3. Quinoa
  • Native to South America and was considered sacred
    by the Inca Indians.
  • Is a complete protein, and also contains larger
    amounts of iron, copper, magnesium and fiber.
  • Includes antioxidants, phytonutrients and can
    help balance blood sugar levels.

21
Types of Whole Grains
  • 4. Wheat berries
  • Wheat berries resemble other grains such as
    barley.
  • Wheat berries are an excellent source of fiber,
    vitamins and minerals.
  • Crushed wheat berries are known as cracked wheat.
  • Wheat berries may be sprouted, which makes them
    sweeter cracked and added to salads cooked as a
    grain or side dish and/or ground into a flour to
    be used in breads or other baked goods.

22
Types of Whole Grains
  • 5. Farro
  • Has a nutty flavor and a chewy texture.
  • High in fiber, protein, magnesium, and vitamins
    A, B, C, and E.
  • Farro grain must be soaked before use and takes
    hours of cooking to become tender.
  • Farro can be purchased in flour form and used to
    make baked goods and pasta.

23
Types of Whole Grains
  • 6. Spelt
  • Available in whole grain or flour form with a
    nutty flavor.
  • Spelt is a nutrient-rich grain that can be used
    in preparing baked goods or purchased already
    packaged in the form of spelt pasta, tortilla and
    bread.
  • Spelt is rich in manganese, fiber, phosphorous,
    niacin, and protein.

24
Good Fats Bad Fats
  • Eating excess amounts of certain fats, notably
    saturated fat, can increase risk of chronic
    disease.
  • Unsaturated fats have important functions in the
    body that promote health and well-being.
  • Fats help to maintain skin and hair, store and
    transport fat soluble vitamins A, D, E, and K,
    protect cell walls, keep the body warm, and
    protect vital organs.

25
Saturated Fats
  • Saturated fats are amongst the most common and
    also the most harmful fats in our diet.
  • They are found in animal foods like meat,
    poultry, dairy products and certain tropical
    oils.
  • Diets high in saturated fats are associated with
    higher risks of heart disease, certain cancers,
    and stroke.

26
Unsaturated FatsPolyunsaturated
Monounsaturated Fats
  • Found mostly in nuts, vegetable oils
  • and fish.
  • Monounsaturated fatty acids (MUFA) are found
    mostly in vegetable oils such as olive, canola,
    and peanut.
  • Polyunsaturated fatty acids (PUFA) are found in
    nuts and vegetable oils such as safflower,
    sunflower, and soybean, and in fatty fish.
  • Our bodies cannot manufacture all the fatty acids
    we need.

27
Essential Fatty Acids (EFAs)
  • Alpha-linolenic acid (ALA)
  • ALA is part of the omega-3 family
  • Is the precursor to docosahexaenoic acid (DHA)
    and eicosapentaenoic acid (EPA)
  • DHA is important for development of the brain and
    eyes
  • Fatty fish such as salmon, mackerel, herring and
    the marine plants they feed on
  • Linoleic acid (LA)
  • LA is part of the omega-6 family
  • Used to make another omega-6 fatty acid,
    arachidonic acid (AA)
  • Important for infant growth

28
Microwaves-Radiation Ovens
  • How do microwaves work?
  • Every microwave oven contains a magnetron, a tube
    in which electrons are affected by magnetic and
    electric fields to produce micro wavelength
    radiation at about 2450 Mega Hertz (MHz) or 2.45
    Giga Hertz (GHz).
  • Microwaves interact with the molecules in the
    food and change the polarity from positive to
    negative with each cycle of the wave. This
    happens millions of times each second.

29
Microwaves-Radiation Ovens
  • How do microwaves work?
  • As these microwaves generated from the magnetron
    bombard the food, they cause the polar molecules
    to rotate at the same frequency millions of times
    per second.
  • This agitation creates molecular friction, which
    heats up the food.
  • The friction causes damage and deforms the
    molecules of the food.

30
Microwaves-Radiation Ovens
  • Microwave ovens use an alternating current (AC)
    to create frictional heat.
  • Radiation, as defined by physics terminology, is
    the electromagnetic waves emitted by the atoms
    and molecules of a radioactive substance as a
    result of nuclear decay.
  • Radiation causes ionization, which is what occurs
    when a neutral atom gains or losses electrons.
  • A microwave oven decays and changes the molecular
    structure of the food by the process of
    radiation.

31
Public Warnings of Microwave Ovens!!
  • Young Families, the Minnesota Extension Service
    of the University of Minnesota, published the
    following in 1989 Heating the bottle in a
    microwave can cause slight changes in the milk.
    In infant formulas, there may be a loss of some
    vitamins. In expressed breast milk, some
    protective properties may be destroyed.
  • In 1991, a lawsuit was filed in Oklahoma
    concerning a hip surgery patient who died from
    blood warmed in a microwave oven. Blood is
    routinely warmed for a transfusion, but never in
    a microwave oven. In the case of Mrs. Levitt, the
    microwaving altered the blood and it killed her.
    This tragedy makes it very apparent that theres
    much more to heating with microwaves than weve
    been led to believe.

32
Public Warnings of Microwave Ovens!!
  • 3. Dr. Hans Ulrich Hertel published a research
    paper that appeared in issue 19 of the Journal
    Franz Weber indicating that food cooked in
    microwave ovens could pose a greater risk to
    health than food cooked by conventional means.
    The article stated that the consumption of food
    cooked in microwave ovens had cancerous effects
    on the blood. The scientific conclusion showed
    that microwave cooking changed the nutrients in
    the food and that harmful changes took place in
    the participants blood analysis.

33
Summary of the Russian Investigations on
Microwaves Published by the Atlantis Raising
Educational Center
  • Free radicals were formed in microwaved plants,
    especially root vegetables.
  • 60 90 decrease in food value of all foods
    tested.
  • Among the changes observed were decreased
    bio-availability of vitamin B complex, vitamin C,
    vitamin E, essential minerals and lipotropics
    factors in all food tested.

34
Summary of the Russian Investigations on
Microwaves Published by the Atlantis Raising
Educational Center
  • Microwaving prepared meats sufficiently to
    consume caused formation of d-Nitrosodienthanolami
    nes, a well-known carcinogen.
  • Microwaving milk and cereal grains converted some
    of their amino acids into carcinogens.
  • Thawing frozen fruits converted their glucosides
    and galactosides into carcinogenic substances.
  • Extremely short exposure of raw, cooked or frozen
    vegetables converted their plant alkaloids into
    carcinogens.

35
The Facts On Sugar
  • Sugar consumption has risen 1,500 in the last
    200 years.
  • The average American consumes 150 lbs. of sugar
    annually compared to the 12 pounds consumed in
    the early 1800s.
  • According to the U.S.D.A., that is equal to 52
    teaspoonful's of added sugars per person per day.
  • Sugar hinders the bodys immune system and
    predisposes people to allergies and infections,
    including cancer.

36
The Facts on Sugar
  • Health conditions associated with the
    over-consumption of sugar
  • allergies, obesity, eating disorders, eczema,
    cardiovascular disease, high blood pressure,
    kidney stones and failure, learning disabilities,
    diverticulosis, irritable bowel syndrome,
    depression, candida, anxiety, hyperactivity in
    children, dental cavities, adult-onset diabetes,
    atherosclerosis, and countless others.

37
Sugar with Another Name
  • Agave, Amazake, Barley malt, Birch syrup, Beet
    sugar, Brown sugar, Buttered syrup, Cane-juice
    crystals, Cane sugar, Caramel, Caramel Coloring,
    Carob syrup, Corn sugar, Corn syrup, Date sugarm,
    Diastatic malt, Diglycerides, Ethyl maltol,
    Fructose, Fruit juice, Fruit juice concentrate,
    Glucose, Glucose solids, Golden syrup, Grape
    sugar, Grenadine, Dextran, Dextrose, Diastase,
    High-fructose corn syrup, Honey, Lactose, Malt
    syrup, Maltodextrin, Maltose, Mannitol, Molasses,
    Raw sugar, Refiners syrup, Rice sugar, Sorbitol,
    Sorghum syrup, Sucrose, Turbinado sugar, Xylitol

38
Nutritional Labels
  • Label Teases
  • Fortified, enriched, added, extra, and plus
    Nutrients, minerals and fiber have been removed
    and vitamins added back in the processing.
  • Fruit drink Little or no real fruit and a lot
    of sugar.
  • Natural The manufacturer started with a natural
    source, but once it's processed the food may not
    resemble anything natural. Look for "100 All
    Natural" and "No Preservatives.

39
Nutritional Labels
  • Label Teases
  • Organically grown, pesticide-free, or no
    artificial ingredients. Trust only labels that
    say "Certified Organically Grown."
  • Processed products that contain at least 70
    percent organic ingredients can use the phrase
    "made with organic ingredients." 
  • Products labeled "organic" must consist of at
    least 95 percent organically produced ingredients
    (excluding water and salt).
  • Sugar-free or fat-free The manufacturer
    compensated with unhealthy ingredients that don't
    taste very good and the product may not have
    fewer calories than the real thing. Check the
    calories per serving.

40
Low, Good High Source Labels
  • Low 5 or less, can be labeled as low
  • Examples low-fat, low sugar, low sodium
  • Good Source 10-19 can be labeled as a good
    source
  • Examples good source of calcium, good source of
    iron
  • High 20 or more can be labeled as high
  • Examples high in fiber, high in vitamin C

41
Nutritional Facts Panel
  • Nutrients by Weight and Percentage of Daily Value
    (DV) This symbol refers to the recommended
    daily allowance for a nutrient based on a
    2,000-calorie diet. Moderately active women or a
    sedentary male. DV make it easy to compare
    products.
  • Serving Size Check here for the portions sizes,
    generally it is smaller than you think. For
    example one can of tuna is 2.5 servings.
  • Calories per serving 40 or less is considered
    to be low, 100 is moderate, 400 is high

42
Nutritional Facts Panel
  • Calories from Fat It should not be over 30 of
    the total calories per serving.
  • Saturated Fat Trans Fat linked to raising LDL
    and cholesterol, increasing the risk of heart
    disease. Code words to watch out for include
    hydrogenated or partially-hydrogenated. Less
    than 65 grams daily, with less than 20 grams
    saturated fat.
  • Carbohydrates this is a large category and can
    include anything from healthy such as whole
    grains to unhealthy such as sugar. It is
    recommended to get 300 grams.
  • Protein .45 per lb. of body weight (68 grams for
    150 lb. person). DV recommends 50 grams.

43
Nutritional Facts Panel
  • Sugar the label doesn't distinguish between
    natural sugars, such as those found in fruit, and
    added sugar.
  • Sodium is linked to high blood pressure, keep
    this as low as possible. Recommended daily limit
    is 2,300 mg, low sodium is less than 140 mg
  • Calcium 1,000 mg 100 DV
  • Potassium 4,700 mg100 DV
  • Dietary Fiber Try to get 25-35 grams, a good
    rule is to purchase breads and cereals that have
    at least 3 grams
  • Ingredients listed in order from the greatest
    amount to the least.
  • /

44
Food Facts at a Glance
  • 3 Quick Tips for Grocery Shopping Quickly
  • 1. Take a quick glance at the daily value
    percentages.
  • 2. Then check serving size, if you eat twice the
    amount, then double the DV for accuracy.
  • 3. Compare 2-3 items and pick the best one.

45
References
  • Breyer, M. (2012, February 12). 8 Creepy Mystery
    Ingredients in Fast Food. Mother Nature Network.
    Retrieved June 21, 2012, from http//www.mnn.com/f
    ood/healthy-eating/stories/8-creepy-mystery-ingred
    ients-in-fast-food
  • Food Combining The Little-Understood Secret to
    Optimal Health Weight Revealed. (2007, March
    12). The Body Ecology. Retrieved June 21, 2012,
    from http//bodyecology.com/articles/food_combinin
    g_optimal_health_and_weight.php
  • Global College of Natural Medicine (2010).
    Dietary Guidelines. The Global College of Natural
    Medicine.

46
References
  • Hyman, M. (2009, August 14). Why Quick, Cheap
    Food Is Actually More Expensive. Huffpost Healthy
    Living. Retrieved June 21, 2012.
  • The Whole Grain Council (2011). What are the
    Health Benefits. The Whole Grain Council.
    Retrieved June 21, 2012, from http//www.wholegrai
    nscouncil.org/whole-grains-101/what-are-the-health
    -benefits
  • Disclaimer The information in the educational
    products is not intended to replace medical care
    or advice. Please refer to medical providers for
    medical follow-up.
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