GOT FOOD?
What exactly is food anyway? Take a moment and write down your first answer. I’ll wait…
When I once asked this question to a group of middle-school students, the first answer was “Whatever you put in your mouth to eat.” Then another student added that “it must provide energy.” Even with adults, most still hold these same two answers: the first, because our food choices are governed more by what is readily available that will stave off hunger than any other factor; the second, because most of us are concerned with the calorie (energy) component of food due to the perception that those calories are “bad” and “fattening.” The result is often a diet of fast, convenient, inexpensive, low-calorie foods eaten with guilt and remorse.
An accurate definition of food is “substance in the body that sustains growth, repair, and vital processes and provides energy.” When you are about to make a food choice, begin by asking yourself if what you are considering to put into your mouth is actually food. If you are holding a donut, for instance, you may ask, “What benefits do you offer me to increase my health or wellbeing; or will you rob me of energy and take me farther from my goals?” You may be surprised by how this impacts your dietary decisions. Of course, if it answers you at all, drop it and get as far away from it as possible.
"Precision Cuisine" is a term coined by Dr. Jack Barnathan to describe the lifestyle of eating quality, enjoyable foods that serve the body well. Here are some guidelines to help you create your own precision cuisine so that you can savor every meal and still enjoy a healthy life.
How many steps is the item from where it originally walked or grew in the field? All foods come from either animal or vegetable sources, so we are generalizing to say “field,” but you should get the idea that we want to know how many processing steps they went through from their origin to your table (or the drive thru). For instance, a chicken mcnugget may be made from chicken, but how far is it from its origin? Knowing that a chicken mcnugget is only 50% chicken, that distance is quite far off. Try to choose foods that are only three to four steps away from where they walked or grew. This practice leads you to food mostly found on the outer perimeter of your grocery store (though not always) and to more whole foods with fewer ingredients, preservative, and additives.
Read labels! Avoid the following like the plague:
When I once asked this question to a group of middle-school students, the first answer was “Whatever you put in your mouth to eat.” Then another student added that “it must provide energy.” Even with adults, most still hold these same two answers: the first, because our food choices are governed more by what is readily available that will stave off hunger than any other factor; the second, because most of us are concerned with the calorie (energy) component of food due to the perception that those calories are “bad” and “fattening.” The result is often a diet of fast, convenient, inexpensive, low-calorie foods eaten with guilt and remorse.
An accurate definition of food is “substance in the body that sustains growth, repair, and vital processes and provides energy.” When you are about to make a food choice, begin by asking yourself if what you are considering to put into your mouth is actually food. If you are holding a donut, for instance, you may ask, “What benefits do you offer me to increase my health or wellbeing; or will you rob me of energy and take me farther from my goals?” You may be surprised by how this impacts your dietary decisions. Of course, if it answers you at all, drop it and get as far away from it as possible.
"Precision Cuisine" is a term coined by Dr. Jack Barnathan to describe the lifestyle of eating quality, enjoyable foods that serve the body well. Here are some guidelines to help you create your own precision cuisine so that you can savor every meal and still enjoy a healthy life.
How many steps is the item from where it originally walked or grew in the field? All foods come from either animal or vegetable sources, so we are generalizing to say “field,” but you should get the idea that we want to know how many processing steps they went through from their origin to your table (or the drive thru). For instance, a chicken mcnugget may be made from chicken, but how far is it from its origin? Knowing that a chicken mcnugget is only 50% chicken, that distance is quite far off. Try to choose foods that are only three to four steps away from where they walked or grew. This practice leads you to food mostly found on the outer perimeter of your grocery store (though not always) and to more whole foods with fewer ingredients, preservative, and additives.
Read labels! Avoid the following like the plague:
1. High fructose corn syrup
2. Modified anything soy (soy isolates, for example)
3. Hydrogenated anything (i.e., trans fats), a.k.a. fractionated, the new term manufacturers are using
4. Artificial sweeteners (e.g., Aspartame)
5. Ingredients that are unfamiliar or hard to pronounce due to their long scientific names
6. Ingredients that are listed by abbreviations (e.g., BHT), as they are almost always chemical additives
7. Artificial colors (e.g., red 3, red 40, yellow 5)
2. Modified anything soy (soy isolates, for example)
3. Hydrogenated anything (i.e., trans fats), a.k.a. fractionated, the new term manufacturers are using
4. Artificial sweeteners (e.g., Aspartame)
5. Ingredients that are unfamiliar or hard to pronounce due to their long scientific names
6. Ingredients that are listed by abbreviations (e.g., BHT), as they are almost always chemical additives
7. Artificial colors (e.g., red 3, red 40, yellow 5)
Go Organic!
Sure, it’s expensive; but it is like buying in bulk or in concentrate form. Wouldn’t you pay more per ounce for an item if it contained more of what you want than its alternative? Well, an organic, free-ranged egg contains as much as three times the nutritional benefits of an egg produced at a Concentrated Animal Feeding Operation (CAFO), but lacks the synthetic growth hormones and antibiotics. Organic free-ranged beef is beef fed its natural diet, that received sunlight, and that even used its muscles to move itself about the field. It also lacks the synthetic growth hormones, antibiotics, and corn-induced potential for E-coli. Since we are what we eat, we are also what we eat eats.
Regarding vegetables, two main concerns are shaping how they are grown by the large producers: how large their yield is and how far it can be shipped without damaging or spoiling. This is the main drive behind GMO foods, not the food’s nutritional or anti-oxidant value. These foods can be genetically modified to contain pesticides and fungicides in the plant and to produce larger fruits that can withstand greater stress when shipped. Since these defense mechanisms are artificially engineered into the plant, they do not develop their own resistance (much like our immune system if we rely heavily on antibiotics). This translates into lower anti-oxidant value delivered to us when we eat them. Much more can be said about the dangers of forcing the genes of one organism into the genes of another, especially when combining things that could never combine on their own, such as plants with humans or cows with humans—which is being done. But just consider how organics rely on the natural process of gene selection, a bio-diverse process that, by natural selection, results in the healthiest, and most nutritious, plants and animals. Additionally, they lack the toxic topical applications of pesticides, fungicides, and herbicides, which are oil based and do not wash off when you rinse them in your sink.
I mentioned that non-organic produce is engineered for size, but did I mention that this is furthered by the addition of the three main fertilizers Phosphorous, Nitrogen, and Potassium (commonly referred to as PNK)? These elements are being depleted from the soil where non-regenerative farming is practiced (virtually everywhere), so they are being added into the soil as fertilizer. If they are being depleted from the soil, then were does the PNK come from? The alarming answer is that industry waste produces them, only the form of PNK from industry waste is often toxic, even potentially radioactive, depending on its waste source. But it is far more cost effective for these companies to sell the waste to fertilizer companies than it is to dispose of it as toxic waste. To learn more about this deadly practice that is poisoning our land and food supply, read the book “Fateful Harvest: The True Story of a Small Town, a Global Industry, and a Toxic Secret” by Seattle Times investigative reporter Duff Wilson.
Sure, it’s expensive; but it is like buying in bulk or in concentrate form. Wouldn’t you pay more per ounce for an item if it contained more of what you want than its alternative? Well, an organic, free-ranged egg contains as much as three times the nutritional benefits of an egg produced at a Concentrated Animal Feeding Operation (CAFO), but lacks the synthetic growth hormones and antibiotics. Organic free-ranged beef is beef fed its natural diet, that received sunlight, and that even used its muscles to move itself about the field. It also lacks the synthetic growth hormones, antibiotics, and corn-induced potential for E-coli. Since we are what we eat, we are also what we eat eats.
Regarding vegetables, two main concerns are shaping how they are grown by the large producers: how large their yield is and how far it can be shipped without damaging or spoiling. This is the main drive behind GMO foods, not the food’s nutritional or anti-oxidant value. These foods can be genetically modified to contain pesticides and fungicides in the plant and to produce larger fruits that can withstand greater stress when shipped. Since these defense mechanisms are artificially engineered into the plant, they do not develop their own resistance (much like our immune system if we rely heavily on antibiotics). This translates into lower anti-oxidant value delivered to us when we eat them. Much more can be said about the dangers of forcing the genes of one organism into the genes of another, especially when combining things that could never combine on their own, such as plants with humans or cows with humans—which is being done. But just consider how organics rely on the natural process of gene selection, a bio-diverse process that, by natural selection, results in the healthiest, and most nutritious, plants and animals. Additionally, they lack the toxic topical applications of pesticides, fungicides, and herbicides, which are oil based and do not wash off when you rinse them in your sink.
I mentioned that non-organic produce is engineered for size, but did I mention that this is furthered by the addition of the three main fertilizers Phosphorous, Nitrogen, and Potassium (commonly referred to as PNK)? These elements are being depleted from the soil where non-regenerative farming is practiced (virtually everywhere), so they are being added into the soil as fertilizer. If they are being depleted from the soil, then were does the PNK come from? The alarming answer is that industry waste produces them, only the form of PNK from industry waste is often toxic, even potentially radioactive, depending on its waste source. But it is far more cost effective for these companies to sell the waste to fertilizer companies than it is to dispose of it as toxic waste. To learn more about this deadly practice that is poisoning our land and food supply, read the book “Fateful Harvest: The True Story of a Small Town, a Global Industry, and a Toxic Secret” by Seattle Times investigative reporter Duff Wilson.
The Whole Truth about Grains
Grains are the seeds of grasses that we eat, often called cereals, that haven’t had their bran or germ removed through refining or milling. Most of the grains nutritional value is contained in the bran and germ. Bran and germ is also more fibrous, making grains a good source of sustainable energy.
Refined grains are grains in which the bran and germ is removed, leaving us with a nutritionally depleted calorie source that converts quickly to sugar. The reason that grains are refined is that they store longer and are more palatable. When manufacturers refine these grains into consumer products, such as white bread, the government mandates that they “fortify” or “enrich” these products with a handful of the vitamins and minerals depleted by processing. This is why Fruit Loops is touted by its manufacturer as “part of a complete breakfast,” when in reality it was only fortified because it could not be sold otherwise. For that "complete breakfast," considering the addition of sugar, artificial color and preservatives, you’d be better off adding that synthetically engineered thiamine, riboflavin, niacin, and iron directly into your bowl of milk and skipping the cereal altogether.
The benefits of eating whole grains are numerous. To name a few, whole grains reduce the risk of pancreatic cancer, stroke, heart disease, and type 2 diabetes. Additionally, they help lose weight.
As knowledge of these benefits spread to consumers, manufacturers are also fortifying their advertising with labels that boast “100% wheat,” “stone ground,” or “multi-grain.” But these words don’t always deliver the wholesomeness they suggest. When shopping for whole grains, the best approach is to look for the words “whole grain” as the first item on the ingredients label.
Grains are the seeds of grasses that we eat, often called cereals, that haven’t had their bran or germ removed through refining or milling. Most of the grains nutritional value is contained in the bran and germ. Bran and germ is also more fibrous, making grains a good source of sustainable energy.
Refined grains are grains in which the bran and germ is removed, leaving us with a nutritionally depleted calorie source that converts quickly to sugar. The reason that grains are refined is that they store longer and are more palatable. When manufacturers refine these grains into consumer products, such as white bread, the government mandates that they “fortify” or “enrich” these products with a handful of the vitamins and minerals depleted by processing. This is why Fruit Loops is touted by its manufacturer as “part of a complete breakfast,” when in reality it was only fortified because it could not be sold otherwise. For that "complete breakfast," considering the addition of sugar, artificial color and preservatives, you’d be better off adding that synthetically engineered thiamine, riboflavin, niacin, and iron directly into your bowl of milk and skipping the cereal altogether.
The benefits of eating whole grains are numerous. To name a few, whole grains reduce the risk of pancreatic cancer, stroke, heart disease, and type 2 diabetes. Additionally, they help lose weight.
As knowledge of these benefits spread to consumers, manufacturers are also fortifying their advertising with labels that boast “100% wheat,” “stone ground,” or “multi-grain.” But these words don’t always deliver the wholesomeness they suggest. When shopping for whole grains, the best approach is to look for the words “whole grain” as the first item on the ingredients label.
The Skinny on Fats
Not all fats are created equal. Fat is classified into saturated fats, polyunsaturated fats, and monounsaturated fats. Though the term “fat” is generally associated with being fat, there are actually good fats. Some of these good fats are produced by the body while others are not. The ones that are not are referred to as essential fats, since we need them but don’t produce them. To get them, we must eat them. These good fats are commonly found in fish, nuts, seeds and cooking oils in the form of monounsaturated and polyunsaturated fats.
Monounsaturated and polyunsaturated fats –Some fats are essential for brain function and normal growth and development of your body, such as the polyunsaturated omega-6s and omega-3s. These are essential fats and, therefore, must be eaten. Until recent generations, we used to eat them in a ration of about 2:1, omega-6 to omega-3, respectively. Within the last 50 years, due largely to the increased commercialization of food, we eat them in a ratio of about 10-20:1. A primary source of omega- 6 is in oils (such as corn oil, safflower oil, cottonseed oil, peanut oil, soybean oil) extracted from plants and used for cooking and in prepared foods. In terms of cooking oils, olive oil and coconut oil are among the healthiest.
Omega 3s are richest in whole grains, legumes, fish, certain nuts, seeds, and vegetables.
Eating too much omega-6 and too little omega-3 increases the risk for heart attacks, causes inflammation which worsens arthritis, and aggravates the skin disease called psoriasis. It may also block a person's ability to respond to insulin, causing high insulin and blood sugar levels and obesity. Additionally, it increases levels of certain cancer-causing hormones of insulin-like growth factor-1.
Saturated fats – animal-based sources of fat found in meat and dairy products. They are abundant in fatty cuts of meat and whole-fat dairy products such as ice cream, whole milk, creams, and butter. If you still scream for ice cream, double churned ice cream has smaller fat globules and fewer ice crystals, so it feels and tastes richer than it actually is. One way to identify saturated fats is by how it appears at room temperature. Saturated fats are solid, unlike mono and polyunsaturated fats, which are liquid. Saturated fats have been long blamed for clogging arteries. But like ratios of omega-6 to omega-3, some researchers now believe that it is not the saturated fats per se but imbalance of the average American diet, whereby the vegetables are being pushed off the plate by the increasingly larger cuts of meat. Meat is the body's preferred source of protein, so I don't recommend cutting it out altogether. However, meat should be considered a flavor enhancer to meals rich in vegetables, whole grains, seeds, nuts, and legumes. And consider more organ meats. These nutritionally dense sources used to make a large portion of the American diet, but now we have become so conditioned by prepackaged and processed animal products that we lost our taste for the genuine thing. Just ask yourself, if you had to survive on a farm without any outside food brought in, could you?
Trans fats – man-made fats typically found in fried foods and store-bought snacks and backed goods (though some do occur naturally). They are often listed as trans fats or hydrogenated oil, such as hydrogenated vegetable oil. They were created in an effort to replace the amount of saturated fats under the pretense that saturated fats were responsible for the increased occurrence of heart disease in America. A simpler answer would have been to advice consumers to eat less red meat, but the beef industry wasn’t keen on that approach. They were also found to increase the shelf life of food, another reason why manufacturers preferred its use. Instead of aiding our health, however, heart disease increased the more. Today, it is known that trans fats lower your good cholesterol (LDL) and raise bad cholesterol (HDL), leading to increased risk of heart disease, stroke, and diabetes. As a product that does not occur naturally, the body does not recognize it or know how to metabolize it, therefore it is a toxin and must be avoided. These fats are also solid at room temperature.
Not all fats are created equal. Fat is classified into saturated fats, polyunsaturated fats, and monounsaturated fats. Though the term “fat” is generally associated with being fat, there are actually good fats. Some of these good fats are produced by the body while others are not. The ones that are not are referred to as essential fats, since we need them but don’t produce them. To get them, we must eat them. These good fats are commonly found in fish, nuts, seeds and cooking oils in the form of monounsaturated and polyunsaturated fats.
Monounsaturated and polyunsaturated fats –Some fats are essential for brain function and normal growth and development of your body, such as the polyunsaturated omega-6s and omega-3s. These are essential fats and, therefore, must be eaten. Until recent generations, we used to eat them in a ration of about 2:1, omega-6 to omega-3, respectively. Within the last 50 years, due largely to the increased commercialization of food, we eat them in a ratio of about 10-20:1. A primary source of omega- 6 is in oils (such as corn oil, safflower oil, cottonseed oil, peanut oil, soybean oil) extracted from plants and used for cooking and in prepared foods. In terms of cooking oils, olive oil and coconut oil are among the healthiest.
Omega 3s are richest in whole grains, legumes, fish, certain nuts, seeds, and vegetables.
Eating too much omega-6 and too little omega-3 increases the risk for heart attacks, causes inflammation which worsens arthritis, and aggravates the skin disease called psoriasis. It may also block a person's ability to respond to insulin, causing high insulin and blood sugar levels and obesity. Additionally, it increases levels of certain cancer-causing hormones of insulin-like growth factor-1.
Saturated fats – animal-based sources of fat found in meat and dairy products. They are abundant in fatty cuts of meat and whole-fat dairy products such as ice cream, whole milk, creams, and butter. If you still scream for ice cream, double churned ice cream has smaller fat globules and fewer ice crystals, so it feels and tastes richer than it actually is. One way to identify saturated fats is by how it appears at room temperature. Saturated fats are solid, unlike mono and polyunsaturated fats, which are liquid. Saturated fats have been long blamed for clogging arteries. But like ratios of omega-6 to omega-3, some researchers now believe that it is not the saturated fats per se but imbalance of the average American diet, whereby the vegetables are being pushed off the plate by the increasingly larger cuts of meat. Meat is the body's preferred source of protein, so I don't recommend cutting it out altogether. However, meat should be considered a flavor enhancer to meals rich in vegetables, whole grains, seeds, nuts, and legumes. And consider more organ meats. These nutritionally dense sources used to make a large portion of the American diet, but now we have become so conditioned by prepackaged and processed animal products that we lost our taste for the genuine thing. Just ask yourself, if you had to survive on a farm without any outside food brought in, could you?
Trans fats – man-made fats typically found in fried foods and store-bought snacks and backed goods (though some do occur naturally). They are often listed as trans fats or hydrogenated oil, such as hydrogenated vegetable oil. They were created in an effort to replace the amount of saturated fats under the pretense that saturated fats were responsible for the increased occurrence of heart disease in America. A simpler answer would have been to advice consumers to eat less red meat, but the beef industry wasn’t keen on that approach. They were also found to increase the shelf life of food, another reason why manufacturers preferred its use. Instead of aiding our health, however, heart disease increased the more. Today, it is known that trans fats lower your good cholesterol (LDL) and raise bad cholesterol (HDL), leading to increased risk of heart disease, stroke, and diabetes. As a product that does not occur naturally, the body does not recognize it or know how to metabolize it, therefore it is a toxin and must be avoided. These fats are also solid at room temperature.
White Carbs
White bread, white rice, processed sugar, white pastas, skinless white potatoes, etc., are high glycemic, which means that they break down into sugars quickly. Eating high glycemic foods increases insulin levels, causing you to store more fat and leaving you with an energy crash afterwards. Doing this consistently leads to insulin burn out. Eating these simple carbs in the morning increases your insulin levels all day long. Eating them with fats (even good fats) increases the amount of fat you store. White carbs are also nutritionally depleted, so much so that the FDA required manufacturers to “fortify” them with vitamins and minerals—albeit, only a handful, most of which are synthetic. The dangers of white carbs was previously covered in the above section titled, “The Whole Truth about Grains.”
White bread, white rice, processed sugar, white pastas, skinless white potatoes, etc., are high glycemic, which means that they break down into sugars quickly. Eating high glycemic foods increases insulin levels, causing you to store more fat and leaving you with an energy crash afterwards. Doing this consistently leads to insulin burn out. Eating these simple carbs in the morning increases your insulin levels all day long. Eating them with fats (even good fats) increases the amount of fat you store. White carbs are also nutritionally depleted, so much so that the FDA required manufacturers to “fortify” them with vitamins and minerals—albeit, only a handful, most of which are synthetic. The dangers of white carbs was previously covered in the above section titled, “The Whole Truth about Grains.”
Energy Drinks
Many of these products overdrive your metabolism, which overall, wreaks havoc on your health. They have been linked to cardiovascular problems, and some brands have been banned in other countries. A study in Australia suggests that they can increase the risk of blood clots, heart attack, and stroke. Red Bull, the #1 soft drink in the U.S., thickens the blood consistent of someone having a stroke. We cannot trick or fool the body. Efforts to do so will always backlash in time. If you lack energy, you might need more sleep, more water, less stress, and/or better dietary habits. If you find these changes difficult to incorporate into your lifestyle, then the honest truth is that your lifestyle is not one that promotes good health. In short, energy drinks don't give you more energy, they simply overdrive your adrenal system, which leads to adrenal burnout.
Many of these products overdrive your metabolism, which overall, wreaks havoc on your health. They have been linked to cardiovascular problems, and some brands have been banned in other countries. A study in Australia suggests that they can increase the risk of blood clots, heart attack, and stroke. Red Bull, the #1 soft drink in the U.S., thickens the blood consistent of someone having a stroke. We cannot trick or fool the body. Efforts to do so will always backlash in time. If you lack energy, you might need more sleep, more water, less stress, and/or better dietary habits. If you find these changes difficult to incorporate into your lifestyle, then the honest truth is that your lifestyle is not one that promotes good health. In short, energy drinks don't give you more energy, they simply overdrive your adrenal system, which leads to adrenal burnout.
Artificial Sweeteners
There remains much debate over the concern that these products may cause cancer. Stevia and Agave are natural alternatives, as are honey (especially enzyme-rich raw honey), date sugar, and molasses. The so-called "sugar alcohols" such as xylitol, erythritol, mannitol, and sorbitol, actually are neither a sugar nor an alcohol. They are promoted as "natural" by manufacturers because they do occur naturally, but in amounts as much as 1,000 times less than the amount found in products wherein they are used as sweeteners. Furthermore, the FDA has granted them GRAS status (Generally Recognized as Safe), but the body does not recognize them as anything but a foreign, non-food source that cannot be absorbed, a.k.a., a toxin. Evidence is massing that these substances are linked to cancer, neurological conditions, and, most notably, leaky gut. In fact, leaky gut is believed to be the mechanism that leads to the cancer and neurological damage associated with sugar alcohols.
A sneaky, deceptive marketing practice is to advertise a product to contain stevia but to primarily rely on sugar alcohol as the sweetener and add just enough stevia to be able to list it among the ingredients. My tip is to never rely on the front label and to always read the ingredients list.
There remains much debate over the concern that these products may cause cancer. Stevia and Agave are natural alternatives, as are honey (especially enzyme-rich raw honey), date sugar, and molasses. The so-called "sugar alcohols" such as xylitol, erythritol, mannitol, and sorbitol, actually are neither a sugar nor an alcohol. They are promoted as "natural" by manufacturers because they do occur naturally, but in amounts as much as 1,000 times less than the amount found in products wherein they are used as sweeteners. Furthermore, the FDA has granted them GRAS status (Generally Recognized as Safe), but the body does not recognize them as anything but a foreign, non-food source that cannot be absorbed, a.k.a., a toxin. Evidence is massing that these substances are linked to cancer, neurological conditions, and, most notably, leaky gut. In fact, leaky gut is believed to be the mechanism that leads to the cancer and neurological damage associated with sugar alcohols.
A sneaky, deceptive marketing practice is to advertise a product to contain stevia but to primarily rely on sugar alcohol as the sweetener and add just enough stevia to be able to list it among the ingredients. My tip is to never rely on the front label and to always read the ingredients list.
Water
Symptoms of dehydration usually begin with thirst and progress to more alarming manifestations as the need for water increases. The initial symptoms and signs of mild dehydration in adults appear when the body has lost about 2% of its total fluid. These mild dehydration symptoms are often (but not limited to):
Thirst
Loss of Appetite
Skin Flushing
Dark Colored Urine
Dry Skin
Dry Mouth
Fatigue or Weakness
Head Rushes
Chills
If the dehydration is allowed to continue and the total fluid loss reaches 5%, the following effects of dehydration are normally experienced:
Increased heart rate
Increased respiration
Decreased urination
Decreased sweating
Increased body temperature
Muscle cramps
Extreme fatigue
Headaches
Nausea
Tingling of the limbs
When the body reaches 10% fluid loss, emergency help is needed immediately! Ten percent fluid loss and above is often fatal! Symptoms of severe dehydration include:
Confusion
Muscle spasms
Vomiting
Shriveled skin
Racing pulse
Dim vision
Painful urination
Difficulty breathing
Chest and Abdominal pain
Seizures
Unconsciousness
Since our bodies of composed of almost 80% water, it is not difficult to accept that many diseases are caused by dehydration. In this light, diseases such as bronchitis, asthma, infertility, lupus erythematosus, scleroderma, multiple sclerosis, Parkinson’s disease, Alzheimer disease, colitis, arthritis, and cancer could conceivably be cured simply by drinking more water.
Drinking “beverages” is not the same thing as drinking water. Many “sports drinks” are useless, high in sugar, or down-right dangerous. When it comes to plain water, filtered water is better than tap. Some authorities believe distilled water and reverse osmosis water can absorb nutrients from the body—a bad thing, if you were wondering. Spring water is generally the best choice short of ionized water, which can be difficult to obtain, but not impossible.
The easiest way to monitor your hydration is to monitor your urine color. If it begins to darken, you are getting low on H20.
Symptoms of dehydration usually begin with thirst and progress to more alarming manifestations as the need for water increases. The initial symptoms and signs of mild dehydration in adults appear when the body has lost about 2% of its total fluid. These mild dehydration symptoms are often (but not limited to):
Thirst
Loss of Appetite
Skin Flushing
Dark Colored Urine
Dry Skin
Dry Mouth
Fatigue or Weakness
Head Rushes
Chills
If the dehydration is allowed to continue and the total fluid loss reaches 5%, the following effects of dehydration are normally experienced:
Increased heart rate
Increased respiration
Decreased urination
Decreased sweating
Increased body temperature
Muscle cramps
Extreme fatigue
Headaches
Nausea
Tingling of the limbs
When the body reaches 10% fluid loss, emergency help is needed immediately! Ten percent fluid loss and above is often fatal! Symptoms of severe dehydration include:
Confusion
Muscle spasms
Vomiting
Shriveled skin
Racing pulse
Dim vision
Painful urination
Difficulty breathing
Chest and Abdominal pain
Seizures
Unconsciousness
Since our bodies of composed of almost 80% water, it is not difficult to accept that many diseases are caused by dehydration. In this light, diseases such as bronchitis, asthma, infertility, lupus erythematosus, scleroderma, multiple sclerosis, Parkinson’s disease, Alzheimer disease, colitis, arthritis, and cancer could conceivably be cured simply by drinking more water.
Drinking “beverages” is not the same thing as drinking water. Many “sports drinks” are useless, high in sugar, or down-right dangerous. When it comes to plain water, filtered water is better than tap. Some authorities believe distilled water and reverse osmosis water can absorb nutrients from the body—a bad thing, if you were wondering. Spring water is generally the best choice short of ionized water, which can be difficult to obtain, but not impossible.
The easiest way to monitor your hydration is to monitor your urine color. If it begins to darken, you are getting low on H20.
Q. What is closer to being a food: soda or diet soda?
A. The best answer is that there is no significant difference. Neither is a good source for sustaining the body’s growth, repair, or vital processes. You may think that they will provide energy, but first, the quality of energy provided by either soda is not sustainable. So, actually, it will quickly leave you with a sugar crash. Secondly, the amount of sugar in a regular serving of soda is greater than your body can use, so the rest of it goes into storage. But that doesn’t make regular soda worse than diet soda. The body cannot differentiate between sugar and artificial sweetener in terms of the body’s taste response. This means that both drinks will raise your insulin levels in anticipation of excess sugar. Also, both the high fructose corn syrup (HFCS) of regular soda and the Aspartame of diet soda are not natural substances. They have to be manufactured. In real terms, this makes them both toxins. And when the body receives any toxin into the body, the liver tries to filter out what it can, but the rest gets “bubble wrapped” in fat and stored for later disposal. At the rate at which these toxins enter the body, later may never come, so these stores build up until they are essentially nothing less than toxic waste dumps. Initially, we call them “love handles,” but we soon often address them with far less affectionate terms.
A. The best answer is that there is no significant difference. Neither is a good source for sustaining the body’s growth, repair, or vital processes. You may think that they will provide energy, but first, the quality of energy provided by either soda is not sustainable. So, actually, it will quickly leave you with a sugar crash. Secondly, the amount of sugar in a regular serving of soda is greater than your body can use, so the rest of it goes into storage. But that doesn’t make regular soda worse than diet soda. The body cannot differentiate between sugar and artificial sweetener in terms of the body’s taste response. This means that both drinks will raise your insulin levels in anticipation of excess sugar. Also, both the high fructose corn syrup (HFCS) of regular soda and the Aspartame of diet soda are not natural substances. They have to be manufactured. In real terms, this makes them both toxins. And when the body receives any toxin into the body, the liver tries to filter out what it can, but the rest gets “bubble wrapped” in fat and stored for later disposal. At the rate at which these toxins enter the body, later may never come, so these stores build up until they are essentially nothing less than toxic waste dumps. Initially, we call them “love handles,” but we soon often address them with far less affectionate terms.
