Archive for the ‘diet’ category

H1N1 Flu and Diet

August 1st, 2011

The H1N1 virus is still a huge concern – influenza viruses have 2 cycles, one in the fall and one in the spring. the H1N1 fall of 2009 in Idaho saw 821confirmed cases of H1N1, 378 hospitalised, 20 deaths and the spring flu season is just around the corner. If you haven’t had this strain of the flu, here are some tips to help you prevent it…

Wash your hands often and well – you should take at least 20 seconds wetting, soaping and rinsing under running water. When you get this routine down, teach the rest of your family! Did you know that 25% of people don’t wash their hands after they go to the bathroom…teach your kids to wash their hands and they will get sick less!

Cough or sneeze into the crook of your arm to prevent the spread of germs. If you cough into your hands, then touch a surface, you have contaminated that surface and everyone that comes in contact with that surface will pick up those germs and get sick or worse, mutate those germs and pass them on!

Keep your hands away from your face. Putting your hands on your face is an open invitation for illness and some forms of Acne!

Exercise. The more oxygen you get the less likely it is that an acid-based virus will survive in your system.

Eat at least 5 servings of Fruits and Vegetables a day, the healthier your diet the less likely you will get sick because of phytonutrients in your system.

Emerging science is also studying the effects of Prebiotics and Probiotics on the immune system. Studies have shown that friendly bacteria not only help digestion, but also improve the immune system.

Prebiotics are soluble and insoluble fibers that Probiotic bacteria use as food. Probiotic bacteria also feed on some forms of dairy sugars to make their colonies grow. The more Probiotics you have in your system that is healthy and growing, the healthier you will be.

Jamba Juice offers Yogurt and Fruit Blend menus along with Steel-Cut Oatmeal that will give you a Prebiotic and Probiotic boost to your immune system to help you prevent illness in this cold and flu season.

Glutamates

July 28th, 2011

Approximately 30 years ago, food manufacturers were competing against the American Homemaker for consumable dollars. Women, traditionally prepared food fed to the family and the food prepared came fresh and cheap!

Food scientists knew then that we have glutamate receptors on our tongues. Humans are driven to eat foods containing glutamates, even when we can’t taste them. Glutamates can enhance taste or the sensation of taste, but it also causes a chemical reaction soon after the glutamate receptors are activated.

Monosodium glutamate (MSG) and other glutamates (called free glutamates) can appear naturally in foods or may be included as additives by manufacturers in order, among other reasons, to increase the popularity of their products.

When glutamates are added to foods, they can release high levels of insulin, which cause changes in the metabolism. In a report written by Drs. N.A. Togiyama and A. Adachi and published in the medical journal Physiological Behavior, applying monosodium glutamate to the tongues of animals will release high levels of insulin within three minutes.

The hunger that follows such an insulin response could increase cravings, cause weight gain, and if repeated over tine, increase the likelihood of adult-onset diabetes.

Check you ingredient listing. Glutamates can go under a variety of names, including:

Anything enzyme modified

Anything fermented

Anything protein fortified

Anything ultra-pasteurized

Autolyzed yeast

Barley malt

Broth

Bouillon

Calcium caseinate

Carrageenan

Flavoring Gelatin

Hydrolyzed oat flour

Hydrolyzed plant protein

Hydrolyzed vegetable protein

Malt extract

Maltodextrin

Natural flavors (or natural flavoring)

Pectin

Plant protein extract

Potassium glutamate

Sodium caseinate

Soy protein

Soy sauce

Stock

Textured protein

Whey protein

Yeast extract

Yeast food

D.S. Epperson is the top formulator for Home Blend Gourmet / South Pacific Health, a leader in the functional food industry in the U.S. With 20 years of experience in Nutritional Biochemistry, she has written reference books on botanicals and manufacturing of medicines from botanicals, and published articles on health, fitness and foods. She has formulated over 240 formulas and inventions for health, the environment and agricultural uses, and continues to research and study microbial advantages in nutraceuticals and functional foods.