Weight loss cures

Therapeutic weight loss techniques

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The least intrusive weight loss methods, and those most often recommended by physicians, are adjustments to eating patterns and increased physical exercise. Usually, health professionals will recommend that their overweight patients combine a reduction of the caloric content of the diet with an increase in physical activity.

Other methods of losing weight include use of drugs and supplements that decrease appetite, block fat absorption, or reduce stomach volume. Surgery is another method. Bariatric surgery artificially reduces the size of the stomach, limiting the intake of food energy. Some of these treatments may have serious side-effects.

"Crash Dieting"

A crash diet (also known as "fasting") is where a person willfully restricts themselves of all nourishment (except water) for more than 12 hours. The desired result is to have the body burn fat for energy with the goal of losing a significant amount of weight in a short time. Crash dieting is not the same as flexible intermittent fasting, where dieters fast for 2 days each week and calories are cycled. Generally the weight lost in a crash diet returns when normal eating resumes.

Weight loss industry

In the developed world, there is a substantial market for products which promise to make weight loss easier, quicker, cheaper, more reliable, or less painful. These include books, CDs, cremes, lotions, pills, rings and earrings, body wraps, body belts and other materials, fitness centers, personal coaches, weight loss groups and food products and supplements. US residents in 1992 spent an estimated $30 billion a year on all types of diet programs and products, including diet foods and drinks.

Between $33 billion and $55 billion is spent annually on weight loss products and services, including medical procedures and pharmaceuticals, with weight loss centers garnering between six percent and 12 percent of total annual expenditure. About 70 percent of American's dieting attempts are of a self-help nature. Although often short-lived, these diet fads are a positive trend for this sector as Americans ultimately turn to professionals to help them meet their weight loss goals

Intentional weight loss

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Weight loss may refer to the loss of total body mass in an effort to improve fitness, health, and/or appearance.

Therapeutic weight loss, in individuals who are overweight, can decrease the likelihood of developing diseases such as diabetes. Overweight and obese individuals face a greater risk of health conditions such as type 2 diabetes, heart disease, high blood pressure, stroke, osteoarthritis and certain types of cancer. For healthy weight loss, a physician should be consulted to develop a weight loss plan that is tailored to the individual.

Weight loss occurs when an individual is in a state of negative energy balance. When the human body is spending more energy in work and heat than it is gaining from food or other nutritional supplements, it will catabolise stored reserves of fat or muscle.

Although weight loss may involve loss of fat, muscle or fluid, weight loss for the purposes of maintaining health should aim to lose fat while conserving muscle and fluid.^{[citation needed]}

It is not uncommon for people who are already at a medically healthy weight to intentionally lose weight. In some cases it is with the goal of improving athletic performance or to meet weight classifications in a sport. In other cases, the goal is to attain a more attractively shaped body. Being underweight is associated with health risks. Health problems can include difficulty fighting off infection, osteoporosis, decreased muscle strength, trouble regulating body temperature and even increased risk of death.

Blood type diet

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Blood type diet

From Wikipedia, the free encyclopedia

The blood type diet is a diet advocated by Peter D'Adamo and outlined in his book Eat Right 4 Your Type. Its basic premise is that ABO blood type is the most important factor in determining a healthy diet. The diet is widely derided by dieticians, physicians, and nutritional scientists as having no scientific basis.

The cornerstone of his theory is D’Adamo’s premise that lectins in foods react differently with each ABO blood type. Throughout his books he cites the works of various biochemists and glycobiologists who have researched blood groups, claiming or implying that their research supports this theory. In his book, Eat Right 4 Your Type, "Lectins: The Diet Connection", and in following chapters, "lectins" which interact with the different ABO type "antigens" are described as incompatible and harmful, therefore the selection of different foods for A, AB, B, and O types to minimize reactions with these lectins.

D'Adamo bases his ideas on the ABO classification of Karl Landsteiner and Jan Janský, and some of the many other tissue surface antigens and classification systems, in particular the Lewis antigen system for ABH secretor status. ^[2]

The evolutionary theory of blood groups, which is also used by D'Adamo, stems from work by William C. Boyd, an immunochemist and blood type anthropologist who made a worldwide survey of the distribution of blood groups. In his book Genetics and the races of man: An introduction to modern physical anthropology, published in 1950, Boyd describes how by genetic analysis of blood groups, human races are populations that differ according to their alleles. On this basis, Boyd divided the world population into 13 geographically distinct races with slightly different frequency distributions of blood group genes.

D'Adamo groups those thirteen races together by ABO blood group, each type within this group having unique dietary recommendations:

Blood group O is believed by D'Adamo to be the hunter, the earliest human blood group. The diet recommends that these supposedly muscular, active people eat a meat-rich diet.
Blood group A is called the cultivator by D'Adamo, who believes it to be a more recently evolved blood type, dating back from the dawn of agriculture. The diet recommends that individuals of blood group A eat a diet emphasizing vegetables and free of red meat, a more vegetarian food intake.
Blood group B is, according to D'Adamo, the nomad, associated with a strong immune system and a flexible digestive system. The blood type diet claims that people of blood type B are the only ones who can thrive on dairy products.
Blood group AB, per D'Adamo, the enigma, the most recently evolved type. In terms of dietary needs, his blood type diet treats this group as an intermediate between blood types A and B.

Criticism

D'Adamo's Blood Type Diet has met with several criticisms. The fundamental criticisms are, for one, that none of his hundreds of citations to others' research on blood groups directly support his claims of differential food tolerances and, secondly, that he provides no comparative clinical trials demonstrating efficacy of his diet.

Evidence

One criticism of D'Adamo's hypotheses and recommendations claims that he provided inadequate evidence. For example, his first book, Eat Right 4 Your Type, published in 1997, contains only a bibliography. Most of his subsequent books, however, have been thoroughly referenced as far as his general theory. However, despite his providing general reasons for the classifications of various foods within his established categories of "beneficials", "neutrals" and "avoids", his specific process for reaching these conclusions of classification remain undocumented.

Although D'Adamo claims there are many ABO specific lectins in foods, this claim is, for a number of his cited cases, unsubstantied by established biochemical research, which has not found differences in how the lectins react with a given human ABO type. A common criticism is that lectins which are preferential for a particular ABO type are not found in foods (except for one or two rare exceptions, e.g. lima bean), and that lectins with ABO specificity are more frequently found in non-food plants or animals.

Another criticism is that there are no clinical trials of the Blood Type Diet. In his first book Eat Right 4 Your Type, D'Adamo mentions being in the eighth year of a 10 year cancer trial, but no results of this trial have ever been published. In his book Arthritis: Fight It With the Blood type Diet, D'Adamo mentions an impending clinical trial of the Blood Type Diet in order to determine its effects on the outcomes of patients with rheumatoid arthritis, but no results of this trial have yet been published.

Blood type evolution

In the article "Genetic of the ABO blood system and its link with the immune system", Luiz C. de Mattos and Haroldo W. Moreira point out that D'Adamo's assertion that the O blood type was the first human blood type requires that the O gene evolved before the A and B genes in the ABO locus. Instead, phylogenetic networks of human and non-human ABO alleles show that the A gene was the first to evolve. The authors argue that, in the evolutionary sense, it would be extraordinary for normal genes (those for types A and B) to have evolved from abnormal genes (for type O).

Yamamoto et al. further note:

Although the O blood type is common in all populations around the world, there is no evidence that the O gene represents the ancestral gene at the ABO locus. Nor is it reasonable to suppose that a defective gene would arise spontaneously and then evolve into normal genes.

In May 2004, Transfusion published a study which concluded that: "Assuming constancy of evolutionary rate, diversification of the representative alleles of the three human ABO lineages (A101, B101, and O02) was estimated at 4.5 to 6 million years ago." This finding declares that ABO did not evolve in the near past, essentially contradicting that which D'Adamo suggests.

Inedia

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Inedia

From Wikipedia, the free encyclopedia

Jasmuheen

Jasmuheen (born Ellen Greve) was probably the most famous advocate of Breatharianism during the 1990s. She claimed "I can go for months and months without having anything at all other than a cup of tea. My body runs on a different kind of nourishment."Several interviewers found her house full of food, but she claimed the food was for her husband. In 1999, she volunteered to be monitored closely by the Australian television program 60 Minutes for one week without eating to demonstrate her methods Greve claimed that she failed because on the first day of the test she had been confined in a hotel room near a busy road, saying that the stress and pollution kept her from getting the nutrients she needed from the air. “I asked for fresh air. Seventy percent of my nutrients come from fresh air. I couldn’t even breathe,” she said. On the third day the test moved to a mountainside retreat where she could get plenty of fresh air and live happily. After Greve had fasted for four days, Dr. Berris Wink, president of the Queensland branch of the Australian Medical Association, urged her to stop the test.

According to the doctor, Greve’s pupils were dilated, her speech was slow, she was "quite dehydrated, probably over 10%, getting up to 11%." Towards the end of the test, he said, "Her pulse is about double what it was when she started. The risks if she goes any further are kidney failure. 60 Minutes would be culpable if they encouraged her to continue. She should stop now." The test was stopped. Dr. Wink said, "Unfortunately there are a few people who may believe what she says, and I'm sure it's only a few, but I think it's quite irresponsible for somebody to be trying to encourage others to do something that is so detrimental to their health She challenged the results of the program, saying, "Look, 6,000 people have done this around the world without any problem." [4] Though she claims thousands of followers,mostly in Germany,there is no evidence that any have lived for long periods of time without any food at all.

Jasmuheen was awarded the Bent Spoon Award by Australian Skeptics in 2000 ("presented to the perpetrator of the most preposterous piece of paranormal or pseudoscientific piffle"). She also won the 2000 Ig Nobel Prize for Literature for Living on Light. Jasmuheen claims that their beliefs are based on the writings and "more recent channelled material" of the Count of St Germain. She claims that her DNA has expanded from 2 to 12 strands, to "absorb more hydrogen". When offered $30,000 to prove her claim with a blood test, she said that she didn't understand the relevance

Deaths

The well-publicized deaths of 49-year-old Australian-born Scotland resident Verity Linn, 31-year-old Munich kindergarten teacher Timo Degen, and 53-year-old Melbourne resident Lani Marcia Roslyn Morris, while attempting to enter the Breatharian "diet," have drawn further criticism of the idea.^[1]^[2] Jim Vadim Pesnak, 63, and his wife Eugenia, 60, went to jail for three years on charges of manslaughter for their involvement in the death of Morris. Verity Lynn, the Scottish woman who inadvertently killed herself by choosing the Breatharian "diet" was a nominee for the 1999 Darwin Awards. She "took to the highlands", the article says, "with only a tent and her grit and determination." She died of hypothermia and dehydration, aggravated by lack of food. Jasmuheen claimed that her death was brought on by a psycho-spiritual problem, rather than a physiological one.

Jasmuheen has denied any involvement with the three deaths and claims she cannot be held responsible for the actions of her followers. In reference to the death of Lani Morris, she said that perhaps Morris was "not coming from a place of integrity and did not have the right motivation

Wiley Brooks

Wiley Brooks is a purported breatharian, and founder of the Breatharian Institute of America. He was first introduced to the public in 1981, when he appeared on the TV show That's Incredible!. Wiley has stopped teaching in recent years, so he can "devote 100% of his time on solving the problem as to why he needed to eat some type of food to keep his physical body alive and allow his light body to manifest completely." This comes after much controversy over the years. In 1983 he was allegedly spotted leaving a Santa Cruz 7-Eleven with a Slurpee, hot dog and Twinkies.

He told Colors magazine in 2003 that he periodically breaks his fasting with a Big Mac and Coke, explaining that when he's surrounded by junk culture and foods, consuming them adds balance. On his website Brooks goes on to explain that his future followers must first prepare by combining the junk food diet with the meditative incantation of the five magic fifth-dimensional words which appear on his website.Prospective disciples are asked after some time on this junk food/magic word preparation to revisit his website in order to test if they can feel the magic.^[5] He further mentions that those interested can call him on his fifth-dimensional phone number in order to get the correct pronunciation of the five magic words.^[5] In case the line is busy prospective recruits are asked to meditate on the five magic words for a few minutes and then try calling again.^[5] However he does not explain how anyone can meditate with words they cannot yet pronounce. Wiley Brooks' Breatharian Institute of America charges $15,000,000 US (minimum) to learn how to live without food.^[6] This charge is a limited time offer and it is scheduled to go up in November 2007 to 20,000,000 and in January 2008 it will reach 25,000,000 US dollars.^[6] A payment plan can be arranged but no refunds are offered currently.^[6] In addition all applicants must be pre-qualified by the Breatharian Institute.^[7]

Hira Ratan Manek

Hira Ratan Manek (born September 12, 1937) claims that since June 18th, 1995, he has lived exclusively on water, and occasional tea, coffee, and buttermilk. He says sunlight is the key to his health, citing the Jainist Tirthankara Mahavira, ancient Egyptians, Greeks, and Native Americans as his inspiration.

According to his website, three extended periods of his fasting have been observed under control of scientific and medical teams: the first lasting 211 days in 1995-96 in Calicut, India, under the direction of Dr C. K. Ramachandran. During that period he is reported to have lost 41 kg.[14]

The second study lasted 411 days in 2000-2001 in Ahmedabad, India, under the direction of a 21 member team of medical doctors and scientists led by Dr Sudhir Shah and Dr K. K. Shah, a past President of the Indian Medical Association and current Chairman of the Jainist Doctors' Federation. The latter group aims to "Promote scientific research and medical education based on principles of Jainism"[15]. Dr K. K. Shah said "Fasting is a method of curing the meditation of mind and body which has been proved by great jain monks, sanyasis and munis of ancient times. There is a need to propagate these methods during this age of increasing diseases of the body and mind due to overconsumptions and increasing with fasting would help maintain perfection."[16]. Dr Sudhir Shah was also involved in the study of Prahlad Jani.[17]

The paper[18] published by Dr Sudhir Shah makes it clear that dozens of people had access to Hira Ratan Manek during the study and he went on at least one excursion: "Most surprisingly, he had himself climbed the famous Shatrunjay mountain (Palitana hill) on 4.4.01, on 401st day of his legendary fasting along with 500 fellowmen without anybody’s help, within 1.5 Hrs. only". The paper reports that the subject lost 19 kg of weight during the study period. Neither the experiment, as described in the paper, nor the paper itself have been validated by any well-known Western scientific or medical journal.

The third study lasted 130 days in Philadelphia, Pennsylvania, at Thomas Jefferson University and the University of Pennsylvania under the direction of Dr. Andrew Newberg and Dr. George C. Brainard. Dr Sudhir Shah, who led the previous study, acted as an advisor and consultant to the USA team.[19]

However, Dr. Andrew Newberg said that Hira stayed at the University of Pennsylvania only for brain scans on studies of meditation, not his ability to fast indefinitely^{[citation needed]}. Newberg denied ever undertaking the 130-day study.^{[citation needed]}

Buddhism and vegetarianism

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Buddhism and vegetarianism

Buddhism, along with Jainism, recognizes that even eating vegetables could contribute to the indirect killing of living beings as animal life is destroyed as farmers plough land. Jainism consequently considers death by starvation as the ultimate practice of non violence, while Buddhism considers extreme self-mortification to be undesirable for attaining enlightenment.

Both Mahayana and Theravada theology generally hold that meat eating in and of itself does not constitute a violation of the Five Precepts which prohibit one from directly harming life. Pali/Sanskrit term for monks and nuns means one who seek alms. However, when monks and nuns who follow the Theravada feed themselves by alms, they must eat whatever leftover foods which are given to them including meat. Exception to this alms rule is when monks and nuns have seen, heard or known that animal(s) have been specifically killed to feed the alm seeker or guest, in which case, consumption of such meat would be karmically negative. This is also followed by lay Buddhists; and is known as the consumption of the 'triply-clean meat' (三净肉 sanjingrou). On the other hand, when lay communities specifically purchase meat for consumption of monks and nuns, permissibility of meat eating differ among different Buddhist sects. Theravada Pali Canon records instances of Buddha eating meat which were specifically purchased for Buddha. This act was deliberately performed by the Buddha to demonstrate that if need be, a Buddhist can bend the rules in times of emergency or inconvenience. Obstinately observing vegetarianism or Buddhist rules in times when you cannot, conflicts with Mahayana philosophy because obstinacy or attachment for anything, is considered to be 'stubborness' (执著 zhizhuo) which will become an obstacle to nirvana or enlightenment. However even then, if one undertakes a vow to be a Buddhist vegetarian, one is expected to follow this vow until it is humanly impossible to continue one's vegetarian diet.

Acceptance of authenticity of the Pali Suttas differ within Mahayana sects and Mahayana sutras do not record Buddha eating meat. While no Mahayana sects consider Pali sutras to be inauthentic, Chinese Buddhist sects tend to consider this particular part of writing in Pali suttas to be false. Japanese Buddhist sects generally accept that Buddha ate meat^[1].

Still, both Mahayana and Theravada Buddhists consider that one may practice vegetarianism as part of cultivating Bodhisattvas's paramita. Since Mahayana Buddhists recognise the consumption of meat to be cruel and devoid of compassion, many Mahayana Buddhists are vegetarians. Numbers of Mahayana sutra record Buddha praising the virtue of avoiding meat. However, Tibetan Buddhism believes that tantric practice makes vegetarianism unnecessary. All Japanese Kamakura sects of Buddhism (Zen, Nichiren, Jodo) have relaxed Mahayana vinaya, and as a consequence, do not practice vegetarianism but rather pescetarianism. Chinese Buddhism and part of Korean Buddhism strictly adhere to vegetarianism.

Buddhism and other food considerations

East Asian "Buddhist" cuisine differ from Western vegetarian cuisine in one aspect, that is avoidance of killing plant life. Buddhist vinaya for monks and nuns prohibit harming of plant. Therefore, strictly speaking, no root vegetables (such as potatoes, carrots or onion) are to be used as this will result in death of vegetables. Instead, vegetables such as beans or fruits are used. However, this stricter version of diet is often practiced only on special occasion. Some Mahayana Buddhists in China and Vietnam specifically avoid eating strong-smelling plants, traditionally garlic, Allium chinense, asafoetida, shallot, and Allium victorialis (victory onion or mountain leek), and refer to these as 五荤 'Five Acrid And Strong Smelling Vegetables' or 五辛 'Five Spices' as they tend to excite senses. This is based on teachings found in the Brahma Net Sutra, the Surangama Sutra and the Lankavatara Sutra (chapter 8). In modern times this rule is often interpreted to include other vegetables of the onion genus, as well as coriander.

An example of shōjin-ryōri taken in Kyoto, Japan at the zen temple of Ryuanji.

The food that a strict Buddhist takes, even if he/she is not a vegetarian is also specific. For many Chinese Buddhists, beef and the consumption of large animals and exotic species is avoided. Then there would be the aforementioned sanjingrou rule. One restriction on food that is not known to many is the abstinence from eating animal innards and organs. This is known as 下水 (xiashui), and is a Chinese term and is not to be confused with the Japanese term gesui (sewage).

Alcohol and/or other drugs are also avoided by many Buddhists because of their effects on the mind and "mindfulness". It is part of the Five Precepts which dictate that one is not to consume "addictive materials". The definition of "addictive" depends on each individual but most Buddhists consider alcohol and contraband drugs to be addictive. Stricter Buddhists consider tobacco to be addictive as well.

Common sources for Buddhist foods

Vegetarian restaurant buffet, Taipei, Taiwan. July 2003

Buddhist vegetarian chefs have become extremely creative in imitating meat using prepared wheat gluten, also known as "seitan" or "wheat meat", soy (such as tofu or tempeh), agar, and other plant products. Some of their recipes are the oldest and most-refined meat analogues in the world. Soy and wheat gluten are very versatile materials, because they can be manufactured into various shapes and textures, and they absorb flavourings (including, but not limited to, meat-like flavourings), whilst having very little flavour of their own. With the proper seasonings, they can mimic various kinds of meat quite closely.

Some of these Buddhist vegetarian chefs are in the many monasteries which serve wu hun and mock-meat (also known as 'meat analogues') dishes to the monks and visitors (including non-Buddhists who often stay for a few hours or days, to Buddhists who are not monks, but staying overnight for anywhere up to weeks or months). Many Buddhist restaurants also serve vegetarian, vegan, non-alcoholic, and/or wu hun dishes. Some Buddhists eat vegetarian only once per week or month, or on special occasions such as annual visits to an ancestor's grave. To cater to this type of customer, as well as full-time vegetarians, the menu of a Buddhist vegetarian restaurant usually shows no difference from a typical Chinese or far-Eastern restaurant, except that in recipes originally made to contain meat, a chicken flavoured soy or wheat gluten might be served instead (e.g. "General Tso's chicken" made with flavoured wheat gluten).

Mediterranean diet

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Mediterranean diet

From Wikipedia, the free encyclopedia

The Mediterranean diet is a modern nutritional model originally inspired by the traditional dietary patterns of some of the countries of the Mediterranean Basin. The most commonly-understood version of the Mediterranean diet was presented by Dr. Walter Willett of Harvard University's School of Public Health in the mid-1990's. Based on "food patterns typical of Crete, much of the rest of Greece, and southern Italy in the early 1960s", this diet, in addition to "regular physical activity" (e.g. farm labor), emphasizes "abundant plant foods, fresh fruit as the typical daily dessert, olive oil as the principal source of fat, dairy products (principally cheese and yogurt), and fish and poultry consumed in low to moderate amounts, zero to four eggs consumed weekly, red meat consumed in low amounts, and wine consumed in low to moderate amounts". Total fat in this diet is "<> 35%" of calories, with saturated fat at 8% or less of calories. The diet is often cited as beneficial for being low in saturated fat and high in monounsaturated fat and dietary fiber.

This diet is not typical of all part of the Mediterranean basin. In central Italy, for instance, lard and butter are commonly used in cooking, and olive oil is reserved for dressing salads and cooked vegetables. In North Africa, wine was traditionally not consumed by Muslims. In both North Africa and the Levant, sheep's tail fat and rendered butter (samna) are the traditional staple fats. In inland areas before refrigeration, fish was largely unknown, even in Greece and Southern Italy.

Although it was first publicized in 1945 by the American doctor Ancel Keys stationed in Salerno, Italy, the Mediterranean diet failed to gain widespread recognition until the 1990s. It is based on what from the point of view of mainstream nutrition is considered a paradox: that although the people living in Mediterranean countries tend to consume relatively high amounts of fat, they have far lower rates of cardiovascular disease than in countries like the United States, where similar levels of fat consumption are found. A parallel phenomenon is known as the French Paradox.

One of the main explanations is thought to be the large amount of olive oil used in the Mediterranean diet. Unlike the high amount of animal fats typical to the American diet, olive oil lowers cholesterol levels in the blood. It is also known to lower blood sugar levels and blood pressure. Research indicates olive oil prevents peptic ulcers and is effective in treatment of peptic ulcer disease, and may be a factor in preventing cancer. In addition, the consumption of red wine is considered a possible factor, as it contains flavonoids with powerful antioxidant properties.

Michael Pollan in his book "In Defense of Food" suggests the explanation is not any particular nutrient, but the combination of nutrients found in unprocessed food.^{[citation needed]}

Dietary factors may be only part of the reason for the health benefits enjoyed by these cultures. Genetics, lifestyle (notably heavy physical labor), and environment may also be involved.

Although green vegetables, a good source of calcium and iron, as well as goat cheese, a good source of calcium, are dommon in the Mediterranean diet, concerns remain whether the diet provides adequate amounts of all nutrients, particularly calcium and iron.^{[citation needed]}

Medical research

The Seven Countries Study found that Cretan men had exceptionally low death rates from heart disease, despite moderate to high intake of fat. The Cretan diet is similar to other traditional Mediterranean diets: consisting mostly of olive oil, bread, abundant fruit and vegetables, fish, and a moderate amount of dairy foods and wine.

The Lyon Diet Heart Study set out to mimic the Cretan diet, but adopted a pragmatic approach. Realizing that some of the people in the study (all of whom had survived a first heart attack) would be reluctant to move from butter to olive oil, they used a margarine based on rapeseed (canola) oil. The dietary change also included 20% increases in vitamin C rich fruit and bread and decreases in processed and red meat. On this diet, mortality from all causes was reduced by 70%. This study was so successful that the ethics committee decided to stop the study prematurely so that the results of the study could be made available to the public immediately.

Diet food

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Diet food

From Wikipedia, the free encyclopedia

Diet food (or dietetic food) refers to any food or drink whose recipe has been altered in some way to make it part of a body modification diet. Although the usual intention is weight loss and change in body type, sometimes the intention is to aid in gaining weight or muscle as in bodybuilding supplements.

Terminology

In addition to diet other words or phrases are used to identify and describe these foods including light or lite, low calorie, low fat, no fat, fat free, no sugar, sugar free, and zero calorie. In some areas use of these terms may be regulated by law. For example in the U.S. a product labeled low fat must not contain more than 3 grams of fat per serving; and to be labeled fat free it must contain less than 0.5 grams of fat per serving.

Process

The process of making a diet version of a food usually requires finding an acceptable low calorie substitute for some high calorie ingredient. This can be as simple as replacing some or all of the food's sugar with a sugar substitute as is common with diet soft drinks such as Coca-Cola. In some snacks, the food may be baked instead of fried thus reducing the calories. In other cases, low fat ingredients may be used as replacements.

Controversy

In diet foods which replace the sugar with lower-calorie substitutes, there is some controversy based around the possibility that the sugar substitutes used to replace sugar are themselves harmful. Even if this question is satisfactorily resolved (which remains unlikely at this time), the question still remains as to whether the benefits of caloric reduction would outweigh the potential harm.

In many low-fat and fat-free foods the fat is replaced with sugar, flour, or other full-calorie ingredients, and the reduction in caloric value is small, if any.

Detox diet

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Detox diet

From Wikipedia, the free encyclopedia

A detox diet is a dietary regimen involving a change in consumption habits in an attempt to "detoxify" the body, by removal of "toxins" or other contaminants. Proponents claim it improves health, energy, resistance to disease, mental state, digestion, as well as aiding in weight loss. Many scientists, dietitians, and doctors, however, regard 'detox diets' as less effective than drinking a glass of water, and view 'detox diets' as generally harmless but a waste of money.^[1]

"Detox" diets usually suggest that fruits and vegetables compose a majority of one's food intake. Limiting this to unprocessed (and sometimes also non-GM) foods is often advocated. Limiting or eliminating alcohol is also a major factor, and drinking more water is similarly recommended.

Detox diets

An incomplete list of methods to modify the diet for the purpose of detoxification includes:

Eliminating foods that are hard on metabolism, such as caffeine, alcohol, processed food (incl. any bread), pre-made or canned food, salt, sugar, wheat, red meat, pork, fried and deep fried food, yellow cheese, cream, butter and margarine, shortening, etc., while focusing on pure foods such as raw fruits and vegetables, whole grains (excluding white rice), legumes, raw nuts and seeds, fish, vegetable oils, herbs and herbal teas, water, etc.
Raw foodism
Fasting, including water fasting and juice fasting
Increased consumption of fish such as salmon
Food combining
Calorie restriction
Herbal detox
Master Cleanse also known as the lemonade diet, terms coined to refer to the fasting paradigm penned by Stanley Burroughs

Some proponents of detox diets would emphasize it as a lifestyle, rather than a diet. Literary references include "Ultimate Lifetime Diet" by Gary Null advocating veganism as a (lifestyle) method of detoxification.

Criticism

Professor Alan Boobis OBE, Toxicologist, Division of Medicine, Imperial College London states that "The body’s own detoxification systems are remarkably sophisticated and versatile. They have to be, as the natural environment that we evolved in is hostile. It is remarkable that people are prepared to risk seriously disrupting these systems with unproven ‘detox’ diets, which could well do more harm than good."

There is also criticism that detox diets in general are unhealthy due to the possibility of a greater amount of natural toxic chemicals in fruits and vegetables than in animal products.^{[citation needed]} It is argued by advocates of this perspective that the liver has evolved to do its job without assistance from such diets. However, this argument does not take into account the main focus of most detox diets, which is the sheer excess of difficult to metabolize foods that is consumed in the present day. Thus, this argument does not consider the resulting larger quantity of toxic metabolic by-products that the liver and other body systems must process.^{[citation needed]}

The potentially high mercury content in some fish is cited to argue against increased fish consumption. If one is considering eating more fish, it is therefore important to choose fish that have low mercury levels.

Sudden changes in diet have been linked to fainting and other medical issues. It is therefore of utmost importance to gradually introduce the dietary changes, especially if they are extreme compared to the present diet. Fasting should never be undertaken without a proper understanding of its procedures, and long-term changes to the diet should always include a balance of the nutrients needed for the sustenance of the human body - carbohydrates, protein, unsaturated fat, vitamins, minerals and water. The same is adviseable for any diet, cleansing or otherwise, in order to maintain optimal health.

Highly restrictive detox diets such as Water fasting or the Master Cleanse are not the safest form of weight loss. These diets, if done improperly or for too long, may result in nutrient deficiencies. Of particular concern is lack of protein, which may result in wasting of muscle tissue, due to insufficient amino acids for repair. With less lean muscle tissue, the body's metabolic needs decrease, which hampers weight loss efforts unless calories are lessened further in the diet.

While many people have provided testimonials to their health improvements in following a "detox" diet lifestyle, some of these people may have started the detox diet after coming off an unhealthy diet high in sugar and processed food that may lack nutrients. Any improvements cited from such people would only prove the effectiveness of a detox diet over an average diet, and not that it is the ideal diet that doesn't carry its own unique health risks. It is therefore necessary to investigate whether or not the diets advocated provide sufficient nutritional value for optimal physical functioning.

Some of the changes recommended in certain "detox" lifestyles are ones that agree with mainstream medical advice, such as consuming a diet high in fruits and vegetables. Separating the beneficial effects of such changes from the rest of the recommendations made in a "detoxifying" diet is difficult.

Diet of Finland

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Diet of Finland

From Wikipedia, the free encyclopedia

The Diet of Finland (Finnish Suomen maapäivät, later valtiopäivät; Swedish Finlands Lantdagar), was the legislative assembly of the Grand Duchy of Finland from 1809 to 1906 and the heir of the powers of the Swedish Riksdag of the Estates.

Åbo Lantdag

The first States of Finland were held in Helsinki in 1616.^[1] Other assemblies (Åbo lantdag) where held in Turku for example in 1676. The assembly was called together by Axel Julius De la Gardie. The estate of peasants was chaired by Heikki Heikinpoika Vaanila.

The Porvoo Diet

Main article: Diet of Porvoo

During the Finnish War between Sweden and Russia, the four Estates of occupied Finland (Nobility, Clergy, Burghers and Peasants) were assembled at Porvoo (Borgå) by Tsar Alexander I, the new Grand Duke of Finland, between March 25 and July 19, 1809. The central event at Porvoo was the sovereign pledge and the oaths of the Estates in Porvoo Cathedral on March 29. Each of the Estates swore their oaths of allegiance, committing themselves to accepting the Emperor and Grand Duke of Finland as the true authority, and to keeping the constitution and the form of government unchanged. Alexander I subsequently promised to govern Finland in accordance with its laws. This was thought to essentially mean that the emperor confirmed the Swedish Instrument of Government from 1772 as the constitution of Finland, although it was also interpreted to mean respecting the existing codes and statutes. The diet had required that it would be convened again after the Finnish War, which separated Finland from Sweden, had been concluded. On September 17 of the same year, the conflict was settled by the Treaty of Fredrikshamn, but it would be another five decades until the Finnish Estates would be called again.

The Estates convene again

Not until June 1863, after the Crimean War had taken place, did Alexander II call the Estates again. On September 18 the opening ceremony was held and the Emperor made his declaration where he promised to introduce changes to the constitution. The changes included making the diet a regularly convening body, a promise which was kept by the Emperor when the diet convened again in January 1867, where it established an act on the working order of the diet. The diet was to convene at least every fifth year but in practice it would come to convene every third year. The act on Freedom of the Press was seen to have been rejected by the diet in 1867, and as a consequence censorship was introduced. The diets of the 1860s created a working and regularly convening Finnish parliament, but it also spelled an end to further promised constitutional reforms.

In the elections for the diet of 1872, members of the two language-based parties, the Fennomans and Svecomans, gained more ground at the expense of the liberals. After the assassination of Alexander II the special position of Finland in the Russian empire was in danger. Alexander III announced that the Finnish monetary, customs and postal systems were to be incorporated into their imperial counterparts. At the diet of 1882 the Governor-General gave the Emperors announcement that the diet would have the right to submit bills, but he would be the only one to initiate changes regarding the constitution and military issues.

The first period of oppression

Main article: Russification of Finland

In 1899 Emperor Nicholas II signed what was come to be known as the February Manifesto. The powers of the diet regarding Finland's internal affairs were weakened and transferred to the Russian ministers. The legal committee of the diet of 1899 adopted the opinion that the manifesto was not legally valid in Finland.

Reform

The unrest during the Russo-Japanese War resulted in a general strike in Finland in October 1905. The most immediate result was the Emperor's manifesto that cancelled all illegal regulations. A parliament based on universal and equal suffrage was also promised. An extraordinary session of the diet in December 1905 was called to implement the parliamentary reforms. The proposal was presented to the Emperor on 15 March 1906 and after his approval it was submitted to the estates on 9 May. The reforms came to force on 1 October 1906. The diet was reformed from a legislative assembly of four Estates into a unicameral parliament of 200 members. At the same time universal suffrage was introduced, which gave all men and women, 24 years or older, the right to vote and stand for election. Acts on the right of parliament to monitor members of the government, on the Freedom of Speech, Assembly and Association, and Freedom of the Press were also introduced. These reforms established the hallmarks of today's Parliament of Finland.

Composition in 1869–1906

From 1869 to 1906 the Diet of Finland was composed as follows:

Nobility: 201 seats; the heads of noble families had the right to sit in person or name a family member as a representative.
Clergy: 40 seats; included priests, university personnel and other senior teachers who elected their representatives.
Burghers: 30–70 seats; these were the representatives of the people living in cities, only men with taxable wealth were eligible to vote. The number of seats rose when the population of the cities grew.
Peasants: 70 seats; elected through indirect election in which only peasants that owned their own land (4.5% of the rural population in early 1900s) could vote.

All chambers debated separately and there were no joint sessions. Three chambers had to pass the bill before it could be approved by the Emperor.

South Beach diet

2008-04-09T05:43:00.000-07:00

South Beach diet

From Wikipedia, the free encyclopedia

The South Beach diet is a diet plan started by Miami, Florida, area cardiologist Arthur Agatston which emphasizes the consumption of "good carbohydrates" and "good fats". Dr. Agatston developed this diet for his cardiac patients based upon his study of scientific dieting research. The diet first appeared in a book of the same name published by Rodale Press.

Dr. Agatston believes that excess consumption of so-called "bad carbohydrates", such as the rapidly-absorbed carbohydrates found in foods with a high glycemic index, creates an insulin resistance syndrome—an impairment of the hormone insulin's ability to properly process fat or sugar. In addition, he believes along with many physicians that excess consumption of "bad fats", such as saturated fat and trans fat, contributes to an increase in cardiovascular disease. To prevent these two conditions, Agatston's diet minimizes consumption of bad fats and bad carbohydrates and encourages increased consumption of good fats and good carbohydrates.

The diet has three phases. In all phases of the diet, Dr. Agatston recommends minimizing consumption of bad fats.

Phase I

The diet begins with Phase 1, which lasts two weeks. Dieters attempt to eliminate insulin resistance by avoiding high or moderately high-glycemic carbohydrates, such as dairy, sugar, candy, bread, potatoes, fruit, cereals, and grains. During this phase, Dr. Agatston claims the body will lose its insulin resistance, and begin to use excess body fat, causing many dieters to lose between 8 and 13 pounds. For the first two weeks, dieters eat normal-size helpings of meat, fish, vegetables, eggs, cheese, and nuts. This phase includes three meals a day, plus snacks, encouraging the dieter to eat until their hunger is satisfied. No alcohol is allowed (though red wine will be introduced later in small amounts). The dieter loses weight, changes body chemistry, and ends cravings for sugars and starches.

Phase I: Authorized foods

Beef: Lean cuts, such as sirloin (including ground), tenderloin, top round

Poultry: Cornish hen, turkey bacon (two slices per day), turkey and chicken breast

Seafood: All types of fish and shellfish (Shrimp,clams,oysters)

Pork: Broiled ham, Canadian Bacon, Tenderloin

Veal: Chop, cutlet, leg; top round

Lunchmeat: Fat-free or low-fat only

Cheese (fat-free or low fat): American, cheddar, cottage cheese (1–2% or fat-free), cream cheese substitute (dairy free), feta, mozzarella, Parmesan, provolone, ricotta, string

Nuts: Almonds (15), peanut butter (2 tbsp), peanuts (20 small), pecan halves (15), pistachios (30)

Eggs: The use of eggs is not restricted unless otherwise noted by your physician. Use egg whites and egg substitute as desired

Tofu: Use soft, low-fat or lite varieties

Vegetables: Artichokes, asparagus, beans (black, butter, chickpeas, green, Italian, kidney, lentils, lima, pigeon, soy, split peas, wax), broccoli, cabbage, cauliflower, celery, collard greens, cucumbers, pickles (dill, or those sweetened with Splenda), eggplant, lettuce (all varieties), mushrooms (all varieties), snow peas, spinach, sprouts (alfalfa), turnips, water chestnuts, zucchini, radishes

Fats: Canola oil, olive oil

Dairy: Two cups of nonfat milk or nonfat or lowfat plain yogurt are to be consumed daily

Spices and seasonings: All spices that contain no added sugar, broth, extracts (almond, vanilla, or others), horseradish sauce, I can't Believe It's Not Butter! spray, pepper (black, cayenne, red, white)

Sweet treats (limit to 75 calories per day): Candies (hard, sugar-free), chocolate powder (no-sugar-added), cocoa powder (baking type), sugar-free fudgsicles, sugar-free gelatin, sugar-free gum, sugar-free popsicles, sugar substitute.

Hot Sauce
Salsa - Limit to 2 TBS during phase 1
Soy Sauce - 1/2 TBS
Steak Sauce - 1/2 TBS
Worcestershire Sauce - 1 TBS
Whipped Topping (Light) - 2 TBS

Phase I: No-No foods

Beef: Brisket, Liver, other fatty cuts
Poultry: Chicken wings and legs, duck, goose, poultry products (processed)
Pork: honey-baked ham
Veal: breast
Cheese: Brie, edam, non-reduced fat
Vegetables: beets, carrots, corn, potatoes (white),potatoes (sweet),
Fruit: Avoid all fruits and fruit juices in Phase 1 including: Apples, apricots, berries, cantaloupe, grapefruit, peaches, pears
Starches and Carbohydrates: avoid all starchy foods in Phase 1 including: bread (all types), cereal, matzo, oatmeal, rice (all types), pasta (all types), pastry and baked goods (all types)
Alcohol of any kind, including beer and wine
No regular ketchup or cocktail sauce
No pork rinds - too high in saturated fat
No jerky - too high in sugar content
Limit Caffeine-Containing Beverages to 1-2 servings per day

Phase II

After two weeks, Phase II begins. Whole grain foods, fruits and dairy products are gradually returned to the diet, although in smaller amounts than were likely eaten before beginning the diet, and with a continued emphasis on foods with a low glycemic index. Sweet potatoes are also now permissible, as is red wine, both in moderate amounts.

Phase III

After the desired weight is obtained, the diet calls to move into Phase III, a maintenance phase. In Phase III the diet expands to include three servings of whole grains and three servings of fruit a day.

The diet distinguishes between good and bad carbohydrates, and good and bad fats.

"Good carbohydrates" are high in fiber or high in good fats, and have a low glycemic index, that is, they are digested and absorbed slowly. Other preferred carbohydrates are those with more nutritional value than the alternatives. For instance, brown rice is allowed in moderation, but white rice is discouraged. When eating any carbohydrates, Dr. Agatston recommends also eating fiber or fat to slow digestion of the carbohydrates.
"Good fats" are polyunsaturated and monounsaturated fats, especially those with omega-3 fatty acids. Saturated and trans fats are bad fats.

The diet emphasizes (1) a permanent change in one's way of eating, (2) a variety of foods, and (3) ease and flexibility. Eating whole grains and large amounts of vegetables is encouraged, along with adequate amounts of mono- and polyunsaturated fats, including omega-3 fatty acids, such as are contained in fish. It discourages the eating of overly refined processed foods (particularly refined flours and sugars), high-fat meats, and saturated fats in general.

The diet does not require counting calories or limiting servings; Agatston suggests dieters eat until they are satisfied. Dieters are told to eat 6 meals a day: breakfast, lunch, and dinner, with small snacks between each meal. This is different from The Zone diet in that The Zone recommends (1) a proper ratio of carbohydrates, proteins, and fats, (2) "good" carbohydrates, proteins, and fats over "bad" ones, and (3) eating portion sizes that are right for your body.^[1]

South Beach Living packaged foods

Main article: South Beach Living

In 2004, Kraft Foods licensed the South Beach Diet trademark for use on a low-carb line of packaged foods called South Beach Diet. These have been renamed South Beach Living. These products are designed to meet the requirements of the diet.

Scientific studies

A 2004 study of the South Beach Diet by Agatston, et al., reviewed a 1998–1999 trial completed by 54 participants over the course of a year. A 2005 study of the South Beach Diet conducted by Kraft Foods was completed by 69 subjects over the course of just under three months. Both studies showed favorable results for the groups using the South Beach Diet.

Ketogenic diet

2008-04-09T05:38:00.000-07:00

Ketogenic diet

From Wikipedia, the free encyclopedia

The ketogenic diet is a high fat, adequate protein, low carbohydrate diet, primarily used in the treatment of difficult-to-control (refractory) epilepsy in children. The diet mimics aspects of starvation by forcing the body to use fat rather than carbohydrate as an energy source. The body produces excess ketone bodies, a state known as ketosis. The "classic" ketogenic diet contains a 4:1 ratio by weight of fat to combined protein and carbohydrate. To achieve this, a number of foods are effectively eliminated (for example, starchy fruits and vegetables, bread, pasta, grains and sugar). A variant known as the MCT diet uses a form of coconut oil that is very high in medium-chain triglycerides (MCT; most dietry fat contains long chain triglycerides). This oil has a strong ketogenic effect, which allows some relaxation of the regime.

Developed in the 1920s, its popularity waned with the introduction of effective anticonvulsant drugs. In the mid 1990s the Hollywood producer Jim Abrahams, whose son's severe epilepsy was effectively controlled by the diet, created the Charlie Foundation to promote it. Publicity included an appearance on NBC's Dateline programme and ...First Do No Harm (1997), a TV movie starring Meryl Streep. The foundation funded a multicentre study that was published in 1996, which marked the beginning of renewed scientific interest in the diet.

The efficacy of the diet has not been tested in a large, double-blind, randomised controlled trial. Such a trial is regarded as unfeasible and possibly unethical as meta-analysis of the many uncontrolled prospective and retrospective trials provides sufficient evidence to recommend clinical use. In children with refractory epilepsy, the ketogenic diet is more likely to be effective than trying an alternative anticonvulsant drug. There is some evidence that adults may benefit too, and that a less strict diet (such as a modified Atkins) might be effective.

History

The ketogenic diet is a mainstream therapy that was scientifically developed to improve on the success and limitations of the non-mainstream use of fasting to treat epilepsy. Discarded as irrelevant in a world with numerous anticonvulsant drugs, the diet has once again found a role in the effective treatment of refractory epilepsy (epilepsy that cannot be brought under control after adequate trials of different drugs) in children.

The ancient Greek physicians employed dietetic regimens to treat disease, including epilepsy, but the treatment of seizures by fasting was not a popular therapy. In the Hippocratic collection, the author of On the Sacred Disease recommends diet and drugs over supernatural therapies. In the same collection, the author of Epidemics describes the case of a man whose epilepsy is cured as quickly as it had appeared, through complete abstinence of food and drink. Galen wrote, "one inclining to epilepsy should be made to fast without mercy and be put on short rations". He believed an "attenuating diet" might afford a cure in mild cases and be helpful in others.^[8]

The first modern study into fasting as a treatment for seizures was in France in 1911.^[9] Around this time, the exponent of physical culture, Bernarr Macfadden, popularised the use of fasting as a means of restoring health. His disciple, the osteopath physician Hugh Conklin, of Battle Creek, Michigan, began to treat his epilepsy patients by fasting. Conklin believed that epileptic seizures were caused when a toxin, secreted from the Peyer's patches in the intestines, was discharged into the bloodstream. A fast would allow this toxin to dissipate and typically lasted for 18 to 25 days. Conklin probably treated hundreds of epilepsy patients with his "water diet" and boasted of a 90% cure rate in children (a rate that steadily declined with patient age). Later analysis of Conklin's records show 20% achieved seizure freedom and 50% had improvement.

Conklin's ideas were adopted by neurologists in mainstream practice. In 1916, a Dr McMurray wrote to the New York Medical Journal claiming to have successfully treated epilepsy patients, since 1912, with a fast and then a starch- and sugar-free diet. In 1921, prominent endocrinologist H. Rawle Geyelin reported his experiences to the American Medical Association convention. He had seen Conklin's success first-hand and attempted to reproduce the results in 36 of his own patients. He had similar results, but there was no long-term follow-up. Further studies in the 1920s indicated that seizures generally returned after the fast. John Howland, professor of paediatrics at Johns Hopkins Hospital, received a gift of $5000 from his brother Charles, whose son had been successfully treated by Conklin. The money was to be used to scientifically study "the ketosis of starvation", a task undertaken by neurologist Stanley Cobb and his assistant William G. Lennox.

Diet

Rollin Woodyatt, reviewing the current research on diet and diabetes, reported in 1921 that "acetone, acetic acid and beta-hydroxybutyric acid appear … in a normal subject by starvation, or a diet containing too low a proportion of carbohydrate and too high a proportion of fat." Russel Wilder, at the Mayo Clinic, built on this research and coined the term ketogenic diet to describe a diet designed to produce ketonemia through an excess of fat and lack of carbohydrate. The idea was to maintain the benefits of fasting over a much longer period. His trial, in 1921, on a few epilepsy patients was the first use of the ketogenic diet as a treatment for epilepsy. Wilder's colleague, paediatrician Mynie Peterman, formulated the "classic" diet, with a ratio of one gram of protein per kg of body weight in children, 10–15 g of carbohydrate per day, and the remainder of calories from fat. Peterman's work, in the 1920s, established the techniques for induction and maintenance of the diet, as well as documenting both positive and negative side-effects. Meanwhile, the Massachusetts General Hospital, under Fritz Talbot, established their own ketogenic diet programme, which is very similar to the current one at Johns Hopkins Hospital. Talbot discovered that the ideal therapeutic ratio of fat to combined protein and carbohydrate was 4:1 and first used urine testing to monitor the level of ketosis.

Anticonvulsants

In the 1920s and 1930s, the only anticonvulsant drugs were the sedative bromides (1857) and phenobarbital (1912). The ketogenic diet was seen as an important and mainstream therapy, and widely used. This changed in 1938 when H. Houston Merritt and Tracy Putnam discovered phenytoin (Dilatin), and the focus of research shifted to discovering new drugs. With the introduction of sodium valproate in the 1970s, neurologists had drugs that were effective across a broad range of epileptic syndromes and seizure types. The use of the ketogenic diet, already restricted to difficult cases such as Lennox-Gastaut syndrome, declined further.

The ketogenic diet's severe carbohydrate restrictions made it difficult to produce palatable meals, leading to problems with compliance. During the 1960s, the properties of medium-chain triglycerides (MCT) were discovered: these oils are are considerably more ketogenic than normal dietary fats (which are mostly long-chain triglycerides); they are rapidly absorbed and have a high caloric value. In 1971, Peter Huttenlocher devised a diet with sufficient MCT oil to induce ketonuria and tested it on a dozen children and adolescents with intractable seizures. The oil was mixed with at least twice its volume of skimmed milk, chilled, and sipped during the meal or incorporated into food. About 60% of the diet's calories came from the MCT oil, and this allowed more protein and up to three times as much carbohydrate as a 3:1 classic diet. Most children improved both in seizure control and alertness; results were similar to the classic ketogenic diet. Gastrointestinal side-effects were a problem, which led one patient to abandon the diet, but meal preparation was easier and compliance generally good. The MCT diet replaced the classic ketogenic diet in many hospitals, though some devised diets that were a combination of the two.

Revival

The ketogenic diet achieved national media exposure in October 1994 when NBC's Dateline television programme reported the case of Charlie Abrahams, son of Hollywood producer Jim Abrahams. The 2-year-old had intractable epilepsy that remained undefeated by mainstream and alternative therapies. Abrahams discovered a reference to the ketogenic diet in an epilepsy guide for parents and brought Charlie to the Johns Hopkins Hospital, which was one of the few institutions to still offer the therapy. Under the diet, Charlie's epilepsy was rapidly controlled and his developmental progress resumed. This inspired Abrahams to create the Charlie Foundation to promote the diet and fund research. A multicentre prospective study began in 1994 and was presented to the American Epilepsy Society in 1996. There followed an explosion of scientific interest in the diet. In 1997, Abrahams produced a TV movie, ...First Do No Harm, starring Meryl Streep, in which a young boy's intractable epilepsy is successfully treated by the ketogenic diet.

As of 2007, the ketogenic diet is available from around 75 centres in 45 countries. The form of classic or MCT ketogenic diet offered varies with the hospital and also culturally. Less restrictive variants, such as the modified Atkins diet, have emerged as alternatives, particularly among older children and adults. The ketogenic diet is also under investigation for the treatment of a wide variety of disorders other than epilepsy.

Efficacy

Early studies showed high success rates: in one study in 1925, 60% of patients became seizure free, 35% had a greater than 50% decrease in seizure frequency. These were retrospective studies, that only report on patients who stuck with the diet. Recent studies show that patients and their carers give up if the diet is not effective. Therefore, even modern retrospective studies show a high success of around 29% seizure freedom. The patient group in older studies is also different; modern patient groups tend to study children with refractory epilepsy. Older protocols generally had a much longer initial fast (with the aim of losing 5–10% body weight) and had restricted calorie intake.

The biggest modern study with intent-to-treat prospective design was published in 1998. The Johns Hopkins Hospital studied 150 children for at least 12 months. By three months, 25 patients had dropped out, 26% had a good reduction in seizures (50–90% reduction), 31% had an excellent reduction (90–99% reduction) and 3% became seizure free. By twelve months, 67 patients had dropped out, 23% had a good reduction, 20% had an excellent reduction and 7% were seizure free. In the same year, a multicentre study of 51 children showed similar efficacy, proving that the results could be repeated by other institutions.

A meta-analysis of studies for the Blue Cross and Blue Shield Association in 2000confirmed that about half the children starting the diet will achieve at least a 50% reduction in seizure frequency. About half drop out by twelve months, and these are overwhelmingly patients who had less than 50% reduction.

The success of the diet is measured clinically by reported seizure reduction. Although urinary ketone levels are checked daily, the levels do not correlate with seizure effect. They are useful in detecting that ketosis has been achieved, and for spotting issues with compliance. Electroencephalogram (EEG) changes are also not a reliable indicator of seizure protection. There is no relationship between outcome and age, sex, principle seizure type or initial EEG. Adults can benefit too, though adherence to the regime becomes more difficult with adolescence. Despite this, if the patient achieves a good reduction in seizure frequency, they will stick with it. For patients who benefit, half will achieve a seizure reduction within five days (if the diet starts with an initial fast of one to two days), three quarters achieve a reduction within a fortnight and 90% achieve a reduction within 23 days. If the diet does not begin with a fast, the time for half of the patients to achieve an improvement is longer (a fortnight) but the long-term seizure reduction rates are unaffected. The initial fast has been likened to an intravenous loading dose of anticonvulsant, and may be particularly beneficial where there is some medical urgency that outweighs the increased risk of acidosis and hypoglycemia. If no improvement is seen within two months, it is likely that the diet has failed.

The lack of randomised controlled trials meant that a Cochrane review in 2003 concluded that the diet was merely "a possible option" in the treatment of intractable epilepsy. Long-term blinding is made difficult by to the nature of the diet. However, a short-term blinded study is possible, by spoiling the ketogenic diet with the use of a glucose-sweetened drink. Children may be randomised to receive a drink containing glucose or one containing an artificial sweetener. Other study options being trialled include a controlled parallel-group where patients are randomised to receive the diet after a short interval (4 weeks) or a long interval (16 weeks). A long-term randomised placebo-controlled trial is not feasible and may be unethical, as meta-analysis of the many uncontrolled prospective and retrospective trials indicates sufficient evidence to recommend clinical use. Children with refractory epilepsy are more likely to find the ketogenic diet to be effective than trying an alternative anticonvulsant drug.

Indications and contra-indications

The ketogenic diet is indicated as an adjunctive treatment in children with drug-resistant epilepsy.^[16]^[17]^[18] The ketogenic diet is endorsed by national guidelines in Scotland,^[18] England and Wales^[16] and by US insurance companies.^[14]^[19]^[20] The ketogenic diet is a first-line therapy for patients with seizures due to pyruvate dehydrogenase (E1) deficiency and glucose transporter 1 deficiency syndrome. Both these disorders prevent the body using carbohydrate as fuel, resulting in a dependency on ketone bodies.

In the UK, the National Institute for Health and Clinical Excellence state that the diet should not be recommended for adults with epilepsy due to insufficient evidence of efficacy. The conditions pyruvate carboxylase deficiency and porphyria are absolute contraindications to the ketogenic diet. Other conditions that generally contraindicate are defects in fatty acid oxidation, certain mitochondrial cytopathies, and known carnitine deficiencies.

Interactions

Most children who start the ketogenic diet have already tried six or seven anticonvulsants and are typically taking two. There are no harmful or beneficial interactions between anticonvulsant drugs and the ketogenic diet. A trial in 2007 of 30 children studied the combination of ketogenic diet and the vagus nerve stimulator (VNS). About half the children were already on the ketogenic diet and had the VNS added to their therapy; the other half had the opposite sequence. About two thirds of the children had a greater than 50% reduction in their seizures as a result of combining these therapies. Those who responded well, generally did so within a month. No significant side effects were noted and as with other studies, the children who did not respond well tended to be the ones who subsequently discontinued the diet.

Adverse effects

The ketogenic is not a benign holistic or natural treatment for epilepsy; as with any serious medical therapy, there may complications. These are generally less severe and less frequent than with anticonvulsant medication or surgery. Common but easily treatable side effects include constipation, lack of appropriate weight gain for age, low-grade acidosis, and hypoglycemia if there is an initial fast. Cholesterol may increase by around 30%.

About 1 in 20 children on the ketogenic diet will develop kidney stones (compared with 1 in several thousand for the general population). A class of anticonvulsants known as carbonic anhydrase inhibitors (topiramate, zonisamide) are known to increase the risk of kidney stones, but the combination of these anticonvulsants and the ketogenic diet does not appear to elevate that risk. The stones are treatable and do not lead to discontinuation of the diet. Oral potassium citrate is preventative and had no clear disadvantages; its routine use is under investigation. Kidney stone formation (nephrolithiasis) occurs on the diet for four reasons. Excess calcium in the urine (hypercalciuria) occurs due to increased bone demineralisation with acidosis (bone phosphate acts as an acid buffer) as well as increased calcium excretion by the kidney. There is an abnormally low concentration of citrate in the urine (hypocitraturia), which normally helps to dissolve free calcium. The urine has a low pH, which stops uric acid from dissolving, leading to crystals that act as a nidus for calcium stone formation. Many institutions restrict fluids on the diet to 80% of normal daily needs.

Initiation

The best documented protocol for initiating the diet is the one practised at the Johns Hopkins Hospital (JHH). At initial consultation, patients are screened for conditions that may contraindicate the diet. Dietary history is obtained and the parameters of the diet selected: the ketogenic ratio, the calorie requirements, and the fluid intake. The day before admission to hospital, carbohydrates are decreased and the patient begins fasting after their evening meal. On admission, they may drink but not eat until dinner, which consists of an "eggnog" restricted to one-third of the usual calories for a meal. The following breakfast and lunch are similar, and on the second day, the dinner is increased to an "eggnog" with two-thirds of the usual calories. By the third day, dinner contains the full calorie quota and is a standard ketogenic meal (not "eggnog"). After a ketogenic breakfast on the fourth day, the patient is discharged.

During their stay in hospital, the patient has their glucose levels checked and is monitored for signs of symptomatic ketosis (which can be treated with a small quantity of orange juice). Lack of energy and lethargy are common but disappear by two weeks. The parents attend classes over the first three full days, covering nutrition, managing the diet, preparing meals, avoiding sugar and handling illness. Medicines are exchanged for carbohydrate-free formulations, where possible.

Deviations from the Johns Hopkins protocol are common. If there is no initial fast, the time to reach ketosis is longer (but still achieved within five days), and there were fewer initial complications. The initiation can be performed using outpatient clinics rather than requiring a stay in hospital. Fluid restriction may be relaxed, leading to fewer cases of dehydration. Rather than increasing meal sizes over the three day initiation, some institutions maintain meal size but alter the ketogenic ratio from 2:1 to 4:1.

Maintenance

At Johns Hopkins Hospital, outpatient clinics are held at 3, 6, 12, 18 and 24 months. Throughout the diet, telephone contact with the nutritionist helps with fine tuning. A short-lived increase in seizure frequency may occur during illness or if ketone levels fluctuate. The diet may be modified if seizure frequency remains high, or the child is losing weight.

Discontinuation

About 10% of children on the ketogenic diet achieve seizure freedom and many of them also manage to reduce or discontinue anticonvulsant drugs. At around two years on the diet, or after six months of seizure freedom, the diet may be gradually discontinued over a two to three month period. This is done by lowering the ketogenic ratio until urinary ketosis is no longer detected, and then lifting all calorie restrictions. Children who discontinue after achieving seizure freedom have about 20% recurrence risk of seizures. The length of time until recurrence is highly variable but averages two years. This recurrence risk compares with 10% for resective surgery (where part of the brain is removed) and 30–50% for anticonvulsant therapy. Of those that have a recurrence, just over half regain their seizure freedom either with anticonvulsants or by returning to the ketogenic diet. Recurrence is more likely if, despite seizure freedom, an EEG shows epileptiform spikes, or if an MRI shows focal abnormalities (for example, children with tuberous sclerosis). Such children may remain on the diet longer than normal, and it has been suggested that children with tuberous sclerosis who achieve seizure freedom could remain on the ketogenic diet indefinitely.

Variants

Classic

The ketogenic diet is calculated by a dietician for each child; age, weight, activity levels, culture and food preferences all affect the meal plan. A computer program may be used to help generate meals. A typical day of food for a child on a 4:1 ratio, 1500 calorie ketogenic diet:

Breakfast: egg with bacon

28 g egg, 11 g bacon, 37 g of 36% heavy whipping cream, 23 g butter, 9 g apple.

Snack: peanut butter ball

6 g peanut butter, 9 g butter.

Lunch: tuna salad

28 g tuna fish, 30 g mayonnaise, 10 g celery, 36 g of 36% heavy whipping cream and 15 g lettuce.

Snack: keto yogurt

18 g of 36% heavy whipping cream, 17 g sour cream, 4 g strawberries and artificial sweetener (e.g., Splenda).

Dinner: cheeseburger

22 g minced (ground) beef, 10 g American cheese, 26 g butter, 38 g cream, 10 g lettuce and 11 g green beans.

Snack: keto custard

25 g of 36% heavy whipping cream, 9 g egg and pure vanilla flavouring.

A ketogenic "eggnog" is used during induction and is a drink with the required ketogenic ratio. For example, a 4:1 ratio eggnog would contain 60 g of 36% heavy whipping cream, 25 g egg, vanilla and saccharin flavour. This contains 245 calories, 4 g protein, 2 g carbohydrate and 24 g fat (24:6 = 4:1).

MCT oil

Normal dietary fat contains long-chain triglycerides (LCT). Medium-chain triglycerides are more ketogenic than LCTs. Their use allows the fat content to be lowered and consequently greater protein and carbohydrate intake. The MCT ketogenic diet is identical in efficacy to the classic diet; abdominal bloating and diarrhoea are more common, but constipation is less of a problem. A combination of the classical and MCT diet may be used, which aims to avoid the disadvantages of either.

Modified Atkins

A modified Atkins diet is effective in children and adults. The diet consists of 60% fat, 30% protein and 10% carbohydrate by weight; calories are not restricted. Carbohydrate is limited to 10 g per day for at least one month, and gradually increased to 10% if this limitation is not tolerated. Consistently strong ketosis is more difficult to achieve than on the ketogenic diet; patients with wildly fluctuating urinary ketones have unfavourable seizure outcomes. Achieving the balance of fat, protein and carbohydrate can be difficult; patients may consume the appetising protein (meat) and leave or vomit the fat. Older children and adolescents who refuse the ketogenic diet's restrictions may tolerate the modified Atkins diet.

Prescribed formulations

Infants, or patients fed via a gastrostomy tube can also be fed a ketogenic diet. A prescribed powdered formula, such as KetoCal, can be made up into a feed that has none of the palatability issues. KetoCal is a nutritionally complete feed containing milk protein and supplemented with amino acids, fat, carbohydrate, vitamins, minerals and trace elements. It is used to administer the 4:1 ratio classical ketogenic diet in children over 1 year. Each 100 g of powder contains 73 g fat, 15 g protein and 3 g carbohydrate, and is typically diluted 1:5 with water. The formula is available unflavoured or in an artificially sweetened vanilla flavour and is suitable for tube or sip feeding.

Mechanism of action

Many hypotheses have been put forward to explain how the ketogenic diet works; it remains a mystery. Disproven hypotheses include systemic acidosis, electrolyte changes and hypoglycemia. Changes in neurotransmitter levels occur and cerebral energy state is improved. Although many biochemical changes are known to occur in the brain of a patient on the ketogenic diet, it is not known which of these has an anticonvulsant effect. The lack of understanding in this area is not dissimilar to the situation with anticonvulsant drugs.

On the ketogenic diet, carbohydrates are severely restricted so cannot provide for all the metabolic needs of the body. Most energy is instead produced by a high rate of fatty-acid oxidation in the cell mitochondria. This produces large amounts of acetyl-CoA, which the liver uses to synthesize the three ketone bodies ß-hydroxybutyrate, acetoacetate and acetone. The brain is normally fueled solely by glucose; fatty acids do not cross the blood-brain barrier. Ketone bodies can enter the brain but they are not used preferentially to glucose. The ketone bodies are converted to acetyl-CoA and subsequently to adenosine triphosphate (ATP) as part of the Krebs cycle within brain mitochondria.

The ketone bodies are possibly anticonvlusant in themselves; acetoacetate and acetone protect against seizures in animal models. The ketogenic diet results in adaptive changes to brain energy metabolism that increases the energy reserves; ketone bodies are a more efficient fuel than glucose, and the number of mitrochondria is increased. This may help the neurons to remain stable in the face of increased energy demand, and may also confer a neuroprotective effect.

The ketogenic diet has been studied in at least 14 rodent animal models of seizures. It is protective in many of these models and has a different protection profile to any known anticonvulsant. This, together with studies showing its efficacy in patients who have failed to achieve seizure control on half a dozen drugs, suggests a unique mechanism of action.

Anticonvulsants suppress epileptic seizures but they neither cure nor prevent the development of the inherent seizure susceptibility. The developement of epilepsy (epileptogenesis) is a process that is poorly understood. A few anticonvulsants (valproate, levetiracetam and benzodiazepines) have shown antiepileptogenic abilities in animal models of epileptogenesis. However, no anticonvulsant has ever achieved this in clinical trial in humans. The ketogenic diet has been found to have antiepileptogenic properties in rats.

Other applications

A number of rare metabolic disease may benefit directly from the ketogenic diet. Case reports on indicate a possible use in treating brain tumours (astrocytomas). Migraine headaches, autism and depression have been shown to benefit in small case studies. Animal models of Alzheimer's disease and amyotrophic lateral sclerosis (ALS) show benefit.

Diet Pepsi

2008-04-09T05:29:00.000-07:00

Diet Pepsi

From Wikipedia, the free encyclopedia

Diet Pepsi is a low-calorie carbonated cola, introduced in 1964 as a variant of Pepsi-Cola with no sugar. Its current formula in the United States contains only the artificial sweetener aspartame. The current Canadian formulation contains both aspartame (124mg/355ml) and acesulfame potassium (32mg/355ml)^{[citation needed]}. Pepsi does not list on its United States labeling the exact amount of aspartame/Nutrasweet present.

In some countries, Diet Pepsi is known as Pepsi Light. This is not to be confused with an earlier U.S. product of the same name which was essentially 1970s Diet Pepsi with lemon flavoring.

Although Diet Pepsi contains caffeine, another version is available without caffeine. Additional variations of Diet Pepsi have been introduced over the years, wherein other flavors (such as wild cherry, vanilla, lemon, and lime) have been added to the cola. Their availability and brand identification vary by country.

Diet Pepsi's current slogan is "Light.Crisp.Refreshing."

Test Marketing

Diet Pepsi was first introduced as Patio Diet Cola in 1963. After the drink received positive reviews, it was re-introduced as Diet Pepsi in 1964.

Marketing

In the United States Diet Pepsi is marketed as calorie-free, as FDA guidelines allow products with less than five calories per serving to be labeled as containing zero calories.

PepsiCo also markets low-calorie colas known as Pepsi Max and Pepsi ONE.

When Diet Pepsi was introduced, it originally contained one calorie (just like Pepsi ONE) until the late 90's. Then it was marked to having zero calories.

Diet Pepsi in popular culture

In 1985, immediately following Super Bowl XIX, the game's respective quarterbacks, Joe Montana and Dan Marino, meet in a hallway of what appears to be a football stadium. Montana of the winning team, buys Marino a Diet Pepsi, and Marino promises to buy the drink the next year^{[citation needed]}.

During the early-1990s, blues singer Ray Charles was featured in a series of Diet Pepsi ads featuring the jingle, "You Got the Right One, Baby" followed by "Uh huh!".

In the United States a Diet Pepsi commercial features a Diet Pepsi Machine (simply called Machine) being drafted into the NFL by the 3-time Super Bowl champion New England Patriots. The machine cannot be tackled because of its size compared to the human players, therefore leading to many touchdown catches as a wide receiver. In a recent commercial, Machine now plays for the New Orleans Saints, competing with running back Reggie Bush. Other commercials feature Diet Pepsi (the can) as an entertainer, represented by "agent" Jay Mohr, in a music video produced by Diddy ("Brown and Bubbly"), and an action film featuring Jackie Chan (Diet Pepsi is replaced by a "stunt double", a rival Diet Coke can, which is squashed by the villains)^{[citation needed]}. Diet Pepsi (the can) has also been portrayed as a great poker player winning hand after hand against Poker Champs Daniel Negreanu, Phil Hellmuth, and Scotty Nguyen.

A futuristic diet Pepsi bottle can be seen in the background of the Cafe '80s in Back to the Future Part II.

Health concerns

Diet Pepsi contains the artificial sweetener aspartame, which has been the subject of a vigorous public controversy regarding its safety and the circumstances around its approval. A few studies have recommended further investigation into the possible connection between aspartame and diseases such as brain tumors, brain lesions, and lymphoma. These findings, combined with alleged conflicts of interest in the approval process, have engendered vocal activism regarding the possible risks of aspartame.

Diet Pepsi is acidic; drinking acidic drinks over a long period of time can erode the tooth enamel, particularly when they are sipped throughout the day rather than consumed with food. Drinking through a straw is often advised by dentists as the drink is then swallowed from the back of the mouth and does not come into contact with the teeth. It has also been suggested that brushing teeth right after drinking soft drinks should be avoided as this can result in additional erosion to the teeth due to the presence of acid.

Paleolithic diet

2008-04-09T04:56:00.000-07:00

Paleolithic diet

From Wikipedia, the free encyclopedia

Paleolithic-style dish: A traditional seafood stew (Bouillabaisse served without bread).

The Paleolithic diet (or Paleolithic nutrition), also popularly known as the paleo diet (paleodiet), caveman diet, Stone Age diet and hunter-gatherer diet, is a dietary regimen which emulates the diet of wild plants and animals that humans and their close relatives habitually consumed during the Paleolithic (the Old Stone Age), a period of about 2.5 million years duration that ended around 10,000 years ago when Homo sapiens developed agriculture.^[1] Based upon commonly available modern foods, the Paleolithic diet consists mainly of lean meat, fish, vegetables, fruit, roots and nuts, and excludes grains, legumes, dairy products, salt, refined sugar and processed oils.^[1]^[2]

First popularized in the mid 1970s by a gastroenterologist named Walter L. Voegtlin,^[3] this nutritional concept has been expounded and adapted by a number of authors and researchers in several books^[4]^[5]^[6] and academic journals.^[7] Building upon the principles of evolutionary medicine,^[8] it is based on the premise that modern humans are genetically adapted to the diet of their Paleolithic ancestors and that human genetics have scarcely changed since the dawn of agriculture, and therefore that an ideal diet for human health and well-being is one that resembles this ancestral diet.^[9]^[10]

This dietary approach is a controversial topic amongst nutritionists^[11]^[12] and anthropologists.^[13]^[14] Advocates argue that modern human populations subsisting on traditional diets similar to those of Paleolithic hunter-gatherers are largely free of diseases of affluence,^[15]^[16] and that such diets produce beneficial health outcomes in controlled medical studies.^[17] Supporters point to several potentially therapeutic nutritional characteristics of preagricultural diets.^[10] Critics of this nutritional approach have taken issue with its underlying evolutionary logic,^[18]^[19] and have disputed certain dietary prescriptions on the grounds that they pose health risks^[18]^[20] and may not reflect real Paleolithic diets.^[19]^[21] It has also been argued that such diets are not a realistic alternative for everyone,^[22] and that meat-based diets are not environmentally sustainable.^[23]

History

Gastroenterologist Walter L. Voegtlin was one of the first to suggest that following a diet similar to that of the Paleolithic era would improve a person's health. In 1975, he published a book^[3] in which he argued that humans are carnivorous animals and that the Paleolithic diet was that of a carnivore—chiefly fats and protein, with only small amounts of carbohydrates.^[24]^[25] His dietary prescriptions were based on his own medical treatments of various digestive problems, namely colitis, Crohn's disease, irritable bowel syndrome and indigestion.^[26]

In 1985, Melvin Konner and S. Boyd Eaton, an associate clinical professor of radiology and an adjunct associate professor of anthropology at Emory University, published a key paper on Paleolithic nutrition in the New England Journal of Medicine.^[7] Three years later, S. Boyd Eaton, Marjorie Shostak and Melvin Konner published a book about this nutritional approach,^[4] which was based on achieving the same proportions of nutrients (fat, protein, and carbohydrates, as well as vitamins and minerals) as were present in the diets of late Paleolithic people, not on excluding foods that were not available before the development of agriculture. As such, this nutritional approach included skimmed milk, whole-grain bread, brown rice, and potatoes prepared without fat, on the premise that such foods have the same nutritional properties as Paleolithic foods.^[24]^[27] In 1989, these authors published a second book on Paleolithic nutrition.^[28]^[29]

Since the end of the 1990s, a number of medical doctors and nutritionists^[30]^[31]^[32] have started to advocate a return to a so-called Paleolithic (pre-agricultural) diet.^[14] Proponents of this nutritional approach have published books^[5]^[6]^[33] and created websites^[34]^[35] to promote their dietary prescriptions.^[36]^[37]^[38]^[39]^[40] They have synthesized diets from commonly available modern foods that would emulate the nutritional characteristics of the ancestral Paleolithic diet, some allowing specific foods that would have been unavailable to preagricultural peoples, such as certain processed oils and beverages.^[5]^[6]^[41]^[34]^[42]

[edit] Practices

Paleolithic-style dish: A raw tomato sauce with olives, celery, spinach and walnuts on courgette 'pasta' noodles.

The Paleolithic diet is a modern dietary regimen that seeks to mimic the dietary practices of Paleolithic hunter-gatherers.^[1] Based upon commonly available modern foods, it includes cultivated plants and domesticated animal meat as an alternative to the wild sources of the original preagricultural diet.^[1]^[2]^[43] The ancestral human diet is inferred from historical and ethnographic studies of modern-day hunter-gatherers as well as archaeological finds and anthropological evidence.^[10]^[44]^[45]

The Paleolithic diet consists of foods that can be hunted and fished, such as meat, offal and seafood, and that can be gathered, such as eggs, insects, fruit, nuts, seeds, vegetables, mushrooms, herbs and spices.^[1]^[2] Practitioners are advised to eat only the leanest cuts of meat, free of food additives, preferably wild game meats, such as quail, rabbit, and venison, as well as grass-fed beef, since they contain relatively high levels of omega-3 fats compared with grain-produced domestic meats.^[1]^[2]^[43]^[46] Food groups that were rarely or never consumed by humans before the Neolithic revolution are excluded from the diet, mainly grains, legumes (e.g. peanuts), dairy products, salt, refined sugar and processed oils,^[1]^[2] although some advocates consider the use of oils with low omega-6/omega-3 ratios, such as olive oil and canola oil, to be healthy and advisable.^[43] Practitioners are permitted to drink mainly water, and some advocates recommend tea as a healthful drink,^[43] but alcoholic and fermented beverages are restricted from the diet.^[2]^[43] Furthermore, eating a wide variety of plant foods is recommended to avoid high intakes of potentially harmful bioactive substances, such as goitrogens, which are present in certain roots, vegetables and seeds.^[1]^[44]^[47] Unlike raw food diets, the Paleolithic diet does not limit the consumption of cooked foods.^[1] Cooking is widely accepted to have been practised by at least 250,000 years ago, in the Middle Paleolithic.^[48]

Loren Cordain, a professor in the Department of Health and Exercise Science at Colorado State University, recommends that practitioners derive about 56–65% of their food energy from animal foods and 36–45% from plant foods. He advocates a diet high in protein (19–35% energy) and relatively low in carbohydrates (22–40% energy), with a fat intake (28–58% energy) similar to or higher than that found in Western diets.^[43]^[49]^[50] Moreover, according to Cordain, root vegetables that exhibit high glycemic indices, such as potatoes, should be excluded from the diet.^[2] Staffan Lindeberg, an associate professor in the Department of Medicine at the University of Lund, advocates a Paleolithic diet without recommending any particular proportions of plants versus meat or macronutrient ratios.^[1]^[44] According to Lindeberg, calcium supplementation may be considered when the intake of green leafy vegetables and other dietary sources of calcium is limited.^[1]

Scientific basis

Over 70% of our dietary calories come from foods that our Paleolithic ancestors rarely, if ever, ate, such as grains, dairy products and cooking oils.^[10] (USDA's Food Pyramid)

According to S. Boyd Eaton, "we are the heirs of inherited characteristics accrued over millions of years; the vast majority of our biochemistry and physiology are tuned to life conditions that existed prior to the advent of agriculture some 10,000 years ago. Genetically our bodies are virtually the same as they were at the end of the Paleolithic Era some 20,000 years ago."^[51]

Paleolithic nutrition has its roots in evolutionary biology and rests on the principles of evolutionary medicine.^[8]^[52] The reasoning underlying this nutritional approach is that natural selection had sufficient time to genetically adapt the metabolism and physiology of the various human species living during the Paleolithic to the varying dietary conditions of that era. But in the 10,000 years since the invention of agriculture and its consequent major change in the human diet, natural selection has had too little time to make the optimal genetic adaptations to the new diet.^[1] Physiological and metabolic maladaptations result from the suboptimal genetic adaptations to the contemporary human diet, which in turn contribute to many of the so-called diseases of civilization.^[9]

Loren Cordain argues that "today more than 70% of our dietary calories come from foods that our Paleolithic (Stone Age) ancestors rarely, if ever, ate. The result is epidemic levels of cardiovascular disease, cancer, diabetes, osteoporosis, arthritis, gastrointestinal disease, acne, and more."^[35] According to Staffan Lindeberg, the "Paleolithic diet", basically meat, fish, vegetables, fruit and nuts, prevents heart disease, stroke and some forms of cancers and it has a beneficial effect on overweight, digestive problems and more;^[34] it may have benefits even compared with prudent diets based on whole-grain cereals and low-fat milk.^[53]

Interpretation of medical research

Based on the subsistence patterns and biomarkers of hunter-gatherers studied in the last century, advocates argue that modern humans are well adapted to the diet of their Paleolithic ancestors.^[54] The diet of modern hunter-gatherer groups is believed to be representative of patterns for humans of 50 to 25 thousand years ago,^[54] and individuals from these and other technologically primitive societies,^[55]^[56] including those individuals who reach the age of 60 or beyond, seem to be largely free of the signs and symptoms of chronic disease (such as obesity, high blood pressure, nonobstructive coronary atherosclerosis, and insulin resistance)^[B] that universally afflict the elderly in western societies (with the exception of osteoarthritis, which afflicts both populations).Moreover, when these people adopt western diets, their health declines and they begin to exhibit signs and symptoms of "diseases of civilization".^[15]^[54] In one clinical study, stroke and ischaemic heart disease appeared to be absent in a population living on the island of Kitava, in Papua New Guinea, where a subsistence lifestyle, uninfluenced by western dietary habits, was still maintained.

The results of controlled medical studies on the Paleolithic diet have also been interpreted as evidence of the health benefits of such diets.^[60]^[61]^[62] The first animal experiment on a Paleolithic diet suggested that this diet, as compared with a cereal-based diet, conferred higher insulin sensitivity, lower C-reactive protein and lower blood pressure in domestic pigs.^[62] Subsequently, a short-term intervention with such a diet in healthy volunteers showed some favourable effects on cardiovascular risk factors.^[63] In the first controlled human trial on a Paleolithic diet, researchers found that the diet improved glucose tolerance more than a Mediterranean diet in individuals with ischaemic heart disease.^[17]

Nutritional factors

The novel foods introduced as staples during the Neolithic and Industrial Eras, namely dairy products, beans, cereals, refined cereals, refined sugars, refined vegetable oils, alcohol, salt and fatty domestic meats,^[C] are believed to have fundamentally altered several key nutritional characteristics of the human diet since the Paleolithic period, and these dietary compositional changes have been implicated as risk factors in the pathogenesis of many of the so-called "diseases of civilization",^[9]^[10]^[64]^[65] including obesity, cardiovascular disease,^[66] diabetes, osteoporosis,^[67]^[68] autoimmune-related diseases,^[69] certain cancers,^[70]^[71] and acne, as well as many diseases related to vitamin and mineral deficiencies.

According to Cordain et al., seven crucial nutritional characteristics of ancestral hominin diets that have been fundamentally altered by food staples and food-processing procedures introduced during the Neolithic and Industrial Periods serve to inhibit the development of diseases of affluence in modern-day hunter-gatherers:

Glycemic load: Unrefined wild plant foods like those available to contemporary hunter-gatherers typically exhibit low glycemic indices.^[77] Moreover, their diets are devoid of dairy products, such as milk, yoghurt, and cottage cheese, which have low glycemic indices, but are highly insulinotropic, with an insulin index similar to that of white bread.^[78]^[79] These dietary characteristics may lower risk of diabetes, obesity and other related syndrome X diseases by placing less stress on the pancreas to produce insulin, and preventing insulin insensitivity.^[80]

Fatty acid composition: Hunter-gatherer diets generally maintain relatively high levels of monounsaturated and polyunsaturated fats, moderately low levels of saturated fats (10–15% of total food energy^[81]) as well as a low omega-6:omega-3 fatty acid ratio. Moreover, they are devoid of artificial trans fat. These nutritional factors may serve to inhibit the development of cardiovascular disease.^[10]

Macronutrient composition: Dietary protein is characteristically elevated (19–35% of energy) at the expense of carbohydrate (22–40% of energy).^[49]^[50] High protein diets may have a cardiovascular protective effect and may represent an effective weight loss strategy for the overweight or obese.^[10] Furthermore, carbohydrate restriction may help prevent obesity and type 2 diabetes,^[82]^[83] as well as atherosclerosis.^[66]

Micronutrient density: Fruits, vegetables, lean meats, and seafood, which are staples of the hunter-gatherer diet, are more nutrient-dense than refined sugars, grains, vegetable oils, and dairy products. Consequently, the vitamin and mineral content of the diet is very high compared with a standard diet, in many cases a multiple of the RDA.^[2]

Acid-base balance: Because of the absence of cereals and energy-dense, nutrient-poor foods, foods that displace base-yielding fruits and vegetables, the diet produces a net base load on the body, as opposed to a net acid load. Net acid producing diets may contribute to the development of osteoporosis and renal stones, loss of muscle mass, and age-related renal insufficiency.^[67]^[84]

Sodium-potassium ratio: Since no processed foods or added salt are included the sodium intake (~726 mg) is lower than average U.S. values (3,271 mg) or recommended values (2,400 mg). Further, since potassium-rich fruits and vegetables comprise ~30% of the daily energy, the potassium content (~9,062 mg) is nearly 3.5 times greater than average values (2,620 mg) in the U.S. diet.^[2] Diets containing high amounts of salt induce and sustain increased acidity of body fluid, which may contribute to the development of osteoporosis and renal stones, loss of muscle mass, and age-related renal insufficiency. Moreover, the inverted ratio of potassium to sodium in the U.S. diet compared with preagricultural diets adversely affects cardiovascular function and contributes to hypertension and stroke

Fiber content: Contemporary diets devoid of cereal grains, dairy products, refined oils and sugars, and processed foods have been shown to contain significantly more fiber (~42.5 g/d) than either current or recommended values.^[2]

Objections to the Paleolithic diet

Comparative life expectancy

One of the most frequent criticisms of this nutritional approach is that it is unlikely that Paleolithic hunter-gatherers suffered from the diseases of modern civilization simply because they did not live long enough to develop these illnesses, which are typically associated with old age.^[12]^[16]^[86]^[87]^[88] Advocates state in response that human populations with lifestyles resembling that of our pre-agricultural ancestors have no or little diseases of affluence, despite sufficient numbers of elderly.^[16]^[89]

Criticism of evolutionary logic

The evolutionary assumptions upon which the Paleolithic diet is based have been disputed.^[13]^[19]^[27] According to Alexander Ströhle, Maike Wolters and Andreas Hahn,^[19] with the Department of Food Science at the University of Hannover, the statement that the human genome evolved during the Pleistocene (a period from 1,808,000 to 11,550 years ago) is resting on an inadequate, but popular gene-centered view of evolution. They argue that evolution of organisms cannot be reduced to the genetic level with reference to mutation and that there is no one to one relationship between genotype and phenotype.

They further question the notion that 10,000 years since the dawn of agriculture is a period not nearly sufficient to ensure an adequate adaptation to agrarian diets. Ströhle et al. argue that the number of generations that a species existed in the old environment is irrelevant, and that the response to the change of the environment of a species would depend on the hereditability of the traits, the intensity of selection and the number of generations that selection acts. They state that if the diet of Neolithic agriculturalists had been in discordance with their physiology, then this would have created a selection pressure for evolutionary change and modern humans, such as Europeans, whose ancestors have subsisted on agrarian diets for 400–500 generations should be somehow adequately adapted to it. In response to this argument, Wolfgang Kopp states that "we have to take into account that death from atherosclerosis and cardiovascular disease (CVD) occurs later during life, as a rule after the reproduction phase. Even a high mortality from CVD after the reproduction phase will create little selection pressure. Thus, it seems that a diet can be functional (it keeps us going) and dysfunctional (it causes health problems) at the same time."Moreover, S. Boyd Eaton and colleagues have indicated that "comparative genetic data provide compelling evidence against the contention that long exposure to agricultural and industrial circumstances has distanced us, genetically, from our Stone Age ancestors."^[According to Kopp, the implementation of high-glycemic and high-insulinogenic food, like refined cereals and sugars, into human nutrition only about 200 years, or 10 generations, ago, occurred too recently on an evolutionary time scale for the human genome to adjust.

According to Ströhle et al. "whatever is the fact, to think that a dietary factor is valuable (functional) to the organism only when there was ‘genetical adaptation’ and hence a new dietary factor is dysfunctional per se because there was no evolutionary adaptation to it, such a panselectionist misreading of biological evolution seems to be inspired by a naive adaptationistic view of life."

No evidence of adaptation to Paleolithic diets

Katharine Milton, a professor of physical anthropology at the University of California, has also disputed the evolutionary logic upon which is based the Paleolithic diet. She questions the premise that the metabolism of modern humans must be genetically adapted to the dietary conditions of the Paleolithic.^[13] According to Milton,^[13] "there is little evidence to suggest that human nutritional requirements or human digestive physiology were significantly affected by such diets at any point in human evolution."^[95]^[96]^[97]^[98]

Food energy excess causes diseases of affluence

According to Geoffrey Cannon, science and health policy advisor to the World Cancer Research Fund, humans are designed to work physically hard to produce food for subsistence and to survive periods of acute food shortage, and are not adapted to a diet rich in energy-dense foods.^[99] These are, in his view, the crucial evolutionary principles that underly the diseases of affluence. Similarly, William R. Leonard, a professor of anthropology at Northwestern University, states that the health problems facing industrial societies stem not from deviations from a specific ancestral diet but from an imbalance between calories consumed and calories burned, a state of energy excess uncharacteristic of ancestral lifestyles.^[100]

Objections to low-carbohydrate and high-protein versions

The high protein and low-carbohydrate diet^[A] recommended by Loren Cordain and colleagues based on worldwide modern hunter-gatherer diets has attracted a number of criticisms, including the following:

No superior therapeutic merits

It has been argued that relative freedom from degenerative diseases was, and still is, characteristic of all hunter-gatherer societies irrespective of the macronutrient characteristics of their diets. Katharine Milton states that "hunter-gatherer societies, both recent and ancestral, displayed a wide variety of plant-animal subsistence ratios, illustrating the adaptability of human metabolism to a broad range of energy substrates. Because all hunter-gatherer societies are largely free of chronic degenerative disease, there seems little justification for advocating the therapeutic merits of one type of hunter-gatherer diet over another."

Marion Nestle, a professor in the Department of Nutrition and Food Studies at New York University, states that based on research relating nutritional factors to chronic disease risks, and to observations of exceptionally low chronic disease rates among people eating vegetarian, Mediterranean and Asian diets, plant-based diets are most associated with health and longevity.

According to Ströhle, Wolters and Hahn,^[19] hunters like the Inuit, who traditionally obtain most of their dietary energy from wild animals and therefore eat a low-carbohydrate diet,seem to have a high mortality from coronary heart disease and many populations of horticulturists, pastoralists and simple agriculturists living today are ingesting a high-carbohydrate diet without having signs and symptoms of CHD.In response to this criticism, Wolfgang Kopp states that "carbohydrate food, consumed by hunter-gatherers, is high in fiber and low-glycemic in effect, eliciting small amounts of insulin only. [...] Are high-carbohydrate diets atherogenic per se? Not if they have a low glycemic load. In this point, Stroehle et al. are right. However, it is the question, whether diets high in low-glycemic plant food (which is relatively high in indigestible fiber and relatively low in carbohydrate) should be labeled as “high-carbohydrate” diets." Kopp also says that it is very likely that diets with only a moderately increased glycemic load are atherogenic to some degree.

At odds with evidence of Paleolithic diets

It has also been argued that there are insufficient data to identify the relative proportions of animal and plant foods in the diets of Paleolithic humans.

Furthermore, according to Katharine Milton, "data from ethnographic studies of nineteenth and twentieth century hunter-gatherers, as well as historical accounts and the archeological record, suggest that ancestral hunter-gatherers enjoyed a rich variety of different diets. Thus estimates of nutrient proportions for "the Paleolithic diet" are hypothetical, at best."Echoing Milton's criticism, Ströhle et al.^[19] argue that it is questionable if all hunter-gatherers living between 150,000 and 10,000 years ago in different geographical regions ate a low-carbohydrate diet.^[ They indicate that, because the plant–animal subsistence ratios of contemporary hunter-gatherers vary in a remarkable manner (0–90% food from gathering; 10–100% food from hunting and fishing), it is likely that the macronutrient intake of preagricultural humans varied enormously.

They also refer to a hypothesis (the 'Plant underground storage organs hypotheses') that suggests that carbohydrate tubers were eaten in high amounts by our preagricultural ancestors.^[113]^[119]^[120]^[121] They add: "Provided that humans are incapable of metabolizing high amounts of dietary protein and given the fact that wild African mammals are relatively low in fat, a diet supplemented with carbohydrates from tubers seems to be more efficient in meeting the energy requirements of early hunters and gatherers than a diet based on lean meat."

Ströhle et al. further mention that Staffan Lindeberg, an advocate of a "Paleolithic diet", has accounted for a plant-based diet rich in carbohydrates as being consistent with the human evolutionary past.

Comparative life expectancy

According to Geoffrey Cannon, "relatively carnivorous diets high in fat, and extremely high in protein evolved with physically very active populations who usually did not live long enough to suffer from chronic diseases. This does not mean us." In response to this argument, S. Boyd Eaton and colleagues state that while Paleolithic humans did have a shorter average life expectancy than we do, studies of modern hunter-gatherer populations suggest that ancestral foragers that reached the age of 60 or beyond were almost completely free from manifestations of most chronic degenerative diseases.

Possible contraindications

According to Erica Frank, professor of health care at the University of British Columbia, eating an animal also involves absorbing the toxins stored in its body fat. She quotes the EPA: "The average American intake is between 300 and 500 times the safe daily dose of dioxin."She argues that dioxin, which is stored in animal fat, is a cancer-causing substance and disrupts hormones and the immune system. "People would be in error if they think they're doing themselves a service by eating bison."

Sustainability concerns

The Paleolithic diet has been criticized on the grounds that it cannot be implemented on a worldwide scale. According to Loren Cordain, if such a diet was widely adopted, it would compromise the food security of populations dependent on cereal grains for their subsistence. However, he says that where cereals are not a necessity, as in most western countries, reverting to a grain-free diet can be highly practical in terms of cutting long-term healthcare costs. Barry Bogin, a professor of anthropology at the University of Michigan, argues that less intensive farming techniques, such as pasture-grazed cattle, will not produce sufficient meat to feed the world’s population.

Concerns have also been raised about the detrimental effects of meat-based diets on the environment.According to Anthony J. McMichael, director of the National Centre for Epidemiology and Population Health at the Australian National University, "in order to achieve a world nutritional state that is health-supporting, equitable and ecologically sustainable, we can learn much from consideration of the interplay between the evolutionary, environmental and ecological realms." He further indicates that the level of per-person meat consumption need only be moderate for dietary optimisation in accordance with human evolutionary biology.

Healthy diet

2008-04-09T04:55:00.000-07:00

Healthy diet

From Wikipedia, the free encyclopedia

A healthy diet is the practice of making choices about what to eat with the intent of improving or maintaining good health. This usually involves consuming nutrients by eating the appropriate amounts from all of the food groups, including an adequate amount of water. Since human nutrition is complex, a healthy diet may vary widely, and is subject to an individual's genetic makeup, environment, and health. For around 20% of the human population, lack of food and malnutrition are the main impediments to healthy eating.^{[citation needed]} Conversely, people in developed countries have the opposite problem; they are more concerned about obesity.^{[citation needed]}

Nutritional overview

Generally, a healthy diet is said to include:

Sufficient calories to maintain a person's metabolic and activity needs, but not so excessive as to result in fat storage greater than roughly 30% of body mass. 2,000 is the recommended daily allowance of calories for most people, but it depends on age, gender, height, and weight. (see Body fat percentage)
Sufficient quantities of fat, including monounsaturated fat, polyunsaturated fat and saturated fat, with a balance of omega-6 and long-chain omega-3 lipids. 65 grams is the recommended daily allowance of fat.
Maintenance of a good ratio between carbohydrates and lipids (4:1): four grams of the first for one gram of the second.
Avoidance of excessive saturated fat (although the "evidence" for this claim is forever in debate after the testimony of results provided by the Framingham Heart Study of 1948-1998)
Avoidance of trans fat.
Sufficient essential amino acids ("complete protein") to provide cellular replenishment and transport proteins. (All essential amino acids are present in animals. Some plants together give all the essential acids ex. rice and beans which have limitations.)
Essential micronutrients such as vitamins and certain minerals.
Avoiding directly poisonous (e.g. heavy metals) and carcinogenic (e.g. benzene) substances;
Avoiding foods contaminated by human pathogens (e.g. e.coli, tapeworm eggs);
Avoiding chronic high doses of certain foods that are benign or beneficial in small or occasional doses, such as
- foods or substances with directly toxic properties at high chronic doses (e.g. ethyl alcohol);
- foods that may interfere at high doses with other body processes (e.g. refined table salt);
- foods that may burden or exhaust normal functions (e.g. refined carbohydrates without adequate dietary fibre).

Governmental guidance

People eat foods and not nutrients; as few people know which foods supply which nutrients, allowing people to self-regulate their diets means that they run the obvious risk of deficiency. Due to past difficulties of educating people about nutrient intake, governments have opted to counsel on what foods to eat rather than on what nutrients to ingest.

Most states set guidelines for a healthy diet -- these usually vary slightly from country to country based upon demographics. These guidelines do however usually share the same recommendations of eating less fried or fatty foods to reduce cholesterol. Many guidelines suggest replacing certain foods with healthier alternatives that supply an abundance of nutrients, for instance using legumes or beans within a salad or pasta.

As BMI and weight changes from person to person, the general Reference Nutrient Intakes (RNI) set by governmental institutions may be somewhat lacking for some people, despite the fact that the RNI is generally calculated as higher than the average nutrient intake. It is even thought^[who?] that some people may have needs above that of the RNI, meaning even if a person ate the recommended amount of nutrients, they would still suffer deficiency. The only real way to know the RNI for many people is to monitor the intake of nutrients and amount of exercise.

Examples of specific recommendations include:

The Dietary Reference Intake system, used to set recommended amounts of various nutrients on food labels in the United States and Canada.
MyPyramid, formerly food guide pyramid, a graphical recommendation from the United States Department of Agriculture.
Canada's Food Guide

Some groups have been critical of the U.S. pyramids, alleging poor scientific basis, and influence from food producers. Harvard School of Public Health researchers have proposed their own healthy eating pyramid.

A high-level summary of Government Guidance is:

Make sure that you eat five different types of fruit and vegetables every day. Every day also make sure that you eat at least one thing from each of the different food groups: Carbohydrates, Fruit and vegetables, Protein, Dairy, and Fats. Remember to eat the most fruit and vegetables, and the least fats.

Too much salt gives you high blood pressure; a high fat diet will give you hard and narrow arteries that could lead to heart attacks and strokes, possibly even death.

Fruit and vegetables contain antioxidants which will keep you healthy as long as you team them up with regular daily exercise. Your efforts to eat healthily will go to waste if you do not take part in regular daily exercise.

Having fiber in your diet will keep your digestive system going strong.

Detrimental eating habits

In specific individuals, ingesting foods containing natural allergens (e.g. peanuts, shellfood) or drug-induced triggers (e.g. tyramine for a person taking an MAO inhibitor) may be life-threatening.

Some foods have low nutritional value, and if consumed on a regular basis will contribute to the decline of human health. This has been demonstrated by various epidemiological studies that have determined that foods such as processed and fast foods are linked to diabetes and various heart problems.

When improperly cut or prepared, a small number of foods (such as fugu) can result in death.

The ingredient usually cited as being most crucial to good health, water, has even been known to result in death when consumed in extraordinary quantities.

Cultural and psychological factors

From a psychological perspective, a new healthy diet may be difficult to achieve for a person with poor eating habits. This may be due to tastes acquired in early adolescence and preferences for fatty foods. It may be easier for such a person to transition to a healthy diet if treats such as chocolate are allowed; sweets may act as mood stabilizers, which could help reinforce correct nutrient intake.

It is known that the experiences we have in childhood relating to consumption of food affect our perspective on food consumption in later life. From this, we are able to determine ourselves our limits of how much we will eat, as well as foods we will not eat - which can develop into eating disorders, such as anorexia, bulimia, or orthorexia This is also true with how we perceive the sizes of the meals or amounts of food we consume daily; people have different interpretations of small and large meals based on upbringing.

While plants, vegetables, and fruits are known to help reduce the incidence of chronic disease, the benefits on health posed by plant-based foods, as well as the percentage of which a diet needs to be plant based in order to have health benefits is unknown. Nevertheless, plant-based food diets in society and between nutritionist circles are linked to health and longevity, as well as contributing to lowering cholesterol, weight loss, and in some cases, stress reduction.

Indeed, ideas of what counts as "healthy eating" have varied in different times and places, according to scientific advances in the field of nutrition, cultural fashions, religious proscriptions, or personal considerations.

Public policy issues

Fears of high cholesterol were frequently voiced up until the mid-1990s. However, more recent research has shown that the distinction between high- and low-density lipoprotein ('good' and 'bad' cholesterol, respectively) must be addressed when speaking of the potential ill effects of cholesterol. Low-density lipoprotein is often prevalent in animal products, such as bacon and egg yolks, whereas high-density lipoprotein is more common in plant and fish tissues, such as olive oil and salmon.

Media coverage of mass-produced, processed, "snack" or "sweet" products directly marketed at children has worked to undermine policy efforts to improve eating habits. The main problem with such advertisements for foods is that alcohol and fast food are portrayed as offering excitement, escape and instant gratification.

Particularly within the last five years government agencies have attempted to combat the amount and method of media coverage lavished upon "junk" foods. Governments also put pressure on businesses to promote healthy food options, consider limiting the availability of junk food in state-run schools, and tax foods that are high in fat. Most recently, the United Kingdom removed the rights for McDonald's to advertise its products as the majority of the foods that were seen to have low nutrient values were aimed at children under the guise of the "Happy Meal". The British Heart Foundation released its own government-funded advertisements, labeled "Food4Thought," which were targeted at children and adults displaying the gory nature of how fast food is generally constituted.

Low-carbohydrate diet

2008-04-09T04:50:00.000-07:00

Low-carbohydrate diet

From Wikipedia, the free encyclopedia

Low-carbohydrate diets or low-carb diets are dietary programs that restrict carbohydrate consumption usually for weight control. Foods high in digestible carbohydrates are limited or replaced with foods containing a higher percentage of proteins and fats.

The precise definition of low-carbohydrate diets varies greatly. The term is most commonly used to refer to ketogenic diets, i.e. diets that restrict carbohydrate intake sufficiently to cause ketosis like the Atkins diet, but some sources consider less restrictive variants to be low-carbohydrate as well.

Apart from obesity low-carbohydrate diets are often discussed as treatments for some other conditions, most notably diabetes and epilepsy, although these treatments still remain controversial and lack widespread support.

History

Beginnings

In 1863 William Banting, an obese English undertaker and coffin maker, published "Letter on Corpulence Addressed to the Public" in which he described a diet for weight control giving up bread, butter, milk, sugar, beer and potatoes. His booklet was widely read, so much so that some people used the term "Banting" for the activity usually called "dieting."

In 1967, Dr. Irwin Stillman published The Doctor's Quick Weight Loss Diet. The "Stillman Diet" is a high-protein, low-carbohydrate and low-fat diet. It is regarded as one of the first low-carbohydrate diets to become popular in the US. Other low-carbohydrate diets in the 1960's included Air Force Diet^[ and the Drinking Man’s Diet Austrian physician Dr Wolfgang Lutz published his book 'Leben Ohne Brot' (Life Without Bread) in 1967.However it was hardly noticed in the English speaking world.

In 1972, Dr. Robert Atkins published Dr. Atkins Diet Revolution which advocated a low-carbohydrate diet he had successfully used in treating patients in the 1960s (having himself developed the diet from an unspecified article published in JAMA)The book met with some success but, because of research at that time suggesting risk factors associated with excess fat and protein, it was widely criticized by the mainstream medical community as being dangerous and misleading, thereby limiting its appeal at the time. Among other things critics pointed out that Dr. Atkins had done little real research into his theories and based them mostly on anecdotal evidence.

The concept of the glycemic index was invented in 1981 by Dr. David Jenkins. This concept evaluates foods according to their insulin demand -- with fast digesting simple carbohydrates having a high insulin demand and slower digesting complex carbohydrates such as grains having a lower insulin demand

Low carb craze

In the 1990s Dr. Atkins published Dr. Atkins New Diet Revolution and other doctors began to publish books based on the same principles. This has been said to be the beginning of the "low carb craze."During the late 1990s and early 2000s low-carbohydrate diets became some of the most popular diets in the U.S. (by some accounts as much as 18% of the population was using a low-carbohydrate diet at its peak and spread to many countries. These were, in fact, noted by some food manufacturers and restaurant chains as substantially affecting their businesses (notably Krispy Kreme^[22]). This was in spite of the fact that the mainstream medical community continued to denounce low-carbohydrate diets as being a dangerous trend. It is, however, valuable to note that many of these same doctors and institutions at the same time quietly began altering their own advice to be closer to the low-carbohydrate recommendations (e.g. eating more protein, eating more fiber/less starch, reducing consumption of juices by children) The low-carbohydrate advocates did some adjustments of their own increasingly advocating controlling fat and eliminating trans fat. Many of the diet guides and gurus that appeared at this time intentionally distanced themselves from Atkins and the term low carb (because of the controversies) even though their recommendations were based on largely the same principles (e.g. the Zone diet). As such it is often a matter of debate which diets are really low-carbohydrate and which are not. The 1990s and 2000s also saw the publication of an increased number of clinical studies regarding the effectiveness and safety (pro and con) of low-carbohydrate diets (notably a 2006 NEJM paper by Halton et al. describing a 20-year study).

After 2004 the popularity of this diet trend began to wane significantly although it still remains quite popular. In spite of the decline in popuarlity this diet trend has continued to quietly garner attention in the medical and nutritional science communities.

Practices and theories

The term low-carbohydrate diet today is most strongly associated with the Atkins Diet. However, there is an array of other diets that share to varying degrees the same principles (e.g. the Zone Diet, the Protein Power Lifeplan, and the South Beach Diet). Therefore, there is no widely accepted definition of what precisely consistutes a low-carbohydrate diet. It is important to note that the level of carbohydrate consumption defined as low-carbohydrate by medical researchers may be different than the level of carbohydrate defined by diet advisors. For the purposes of this discussion, we focus on diets that reduce (nutritive) carbohydrate intake sufficiently to dramatically reduce or eliminate insulin production in the body and to encourage ketosis (production of ketones to be used as energy in place of glucose).

Although originally low-carbohydrate diets were created based on anecdotal evidence of their effectiveness, today there is a much greater theoretical basis on which these diets rest. The key scientific principle which forms the basis for these diets is the relationship between consumption of carbohydrates and their effects on blood sugar (i.e. blood glucose) and hormone production. Blood sugar levels in the human body must be maintained in a fairly narrow range to maintain health. The two primary hormones related to regulating blood sugar levels, produced in the pancreas, are insulin, which lowers blood sugar levels, and glucagon, which raises blood sugar levels. In general, most western diets (and many others) are sufficiently high in nutritive carbohydrates that virtually every meal causes substantial insulin production and avoids ketosis, thus causing excess energy in the diet to be stored as fat (discussed in the next section). By contrast, low-carbohydrate diets, or more properly, diets that are very low in nutritive carbohydrates, discourage insulin production and tend to cause ketosis. Some researchers suggest that this causes excess dietary energy and body fat to be eliminated from the body. Although these diets remain controversial, clinical studies show that "Participants on a low-carbohydrate diet had more favorable overall outcomes at 1 year than did those on a conventional diet."

Low-carbohydrate diet advocates in general recommend reducing nutritive carbohydrates (commonly referred to as "net carbs," i.e. grams of total carbohydrates reduced by the non-nutritive carbohydrates)to very low levels. This means sharply reducing consumption of desserts, breads, pastas, potatoes, rice, and other sweet or starchy foods. Some recommend levels as low as 20-30 grams of "net carbs" per day, at least in the early stages of dieting (for comparison, a single slice of white bread typically contains 15 grams of carbohydrate, almost entirely starch). By contrast, more standard nutrition guides typically recommend consumption levels in the neighborhood of 225-325 grams of carbohydrate per day (based on a 2000 calorie a day diet).Low-carbohydrate diets often differ in the specific amount of carbohydrates allowed, whether certain types of foods are preferred, whether occasional exceptions are allowed, etc. Generally they all agree that processed sugar should be eliminated, or at the very least greatly reduced, and similarly generally discourage heavily processed grains (white bread, etc.). They vary greatly in their recommendations as to the amount of fat allowed in the diet although the most popular versions today (including Atkins) generally recommend at most a moderate fat intake.

As a related note, there is a set of diets known as low-glycemic-index diets (low-GI diets) or low-glycemic-load diets (low-GL diets), in particular the Low GI Diet by Brand-Miller et al. In reality, low-carbohydrate diets are, literally speaking, low-GL diets (and vice versa) in that they specifically limit what contributes to the glycemic load in foods. In practice, though, "low-GI"/"low-GL" diets differ from "low-carb" diets in the following ways. First, low-carbohydrate diets treat all nutritive carbohydrates as having the same effect on metabolism and generally assume that their effect is independent of other nutrients in food. Low-GI/low-GL diets base their recommendations on the actual measured metabolic (glycemic) effects of the foods eaten. Second, as a practical matter, low-GI/low-GL diets generally do not recommend diets with glycemic loads low enough to minimize insulin production and induce ketosis, whereas low-carbohydrate diets generally do.

Another related diet type, the low-insulin-index diet, is very similar except that it is based on measurements of direct insulemic responses (i.e. the amount of insulin in the bloodstream) to food rather than glycemic response (the amount of glucose in the bloodstream). Although the diet recommendations mostly involve lowering nutritive carbohydrates, there are some low-carbohydrate foods that are discouraged as well (e.g. beef).

In contrast to these diets, based on evidence for risk of heart disease and obesity, the Institute of Medicine recommends that American and Canadian adults get between 40-65% of dietary energy from carbohydrates.The Food and Agriculture Organization and World Health Organization jointly recommend that national dietary guidelines set a goal of 55-75% of total energy from carbohydrates, but only 10% should be from Free sugars (their definition of simple carbohydrates).

Ketosis and insulin synthesis: what is normal?

At the heart of the debate about most low carbohydrate diets are fundamental questions about what is a "normal" diet and how the human body is supposed to operate. These questions can be summarized as follows. Nutritive carbohydrates (starches and sugars) in the diet tend to break down very easily into glucose in the bloodstream (blood sugar) when consumed. Glucose in the blood is used by the cells in the body for energy for their basic function. Excessive amounts of glucose in the blood are toxic to the human body (the reason diabetes causes such serious health problems). In general, unless a meal is very low in starches and sugars the level of glucose will tend to rise to potentially dangerous levels. When this occurs, the pancreas automatically produces insulin to cause the liver to convert glucose into glycogen (glycogenesis) and triglycerides (which can become body fat), thus reducing the blood sugars to safe levels.Diets with a high starch/sugar content, therefore, cause sharp spikes in insulin production. As such the blood sugar levels are highly variable with every meal.

By contrast, if the diet is very low in starches and sugars (low-carbohydrate diets) the blood sugar level can fall so low that there is insufficient glucose to fuel the cells in the body. This state causes the pancreas to produce glucagon.Glucagon causes the conversion of stored glycogen to glucose and, once the glycogen stores are exhausted, causes the liver to synthesize ketones (ketosis) and glucose (gluconeogenesis) from fats and proteins, respectively. Most cells in the body can use ketones for energy instead of glucose, and since ketones are easier to produce, only a small amount of glucose is created (in other words, ketosis is the more significant process in this case). Because diets low in starches and sugars do not tend to directly affect blood sugar levels significantly, meals tend to have little direct effect on insulin levels (and so such diets tend to discourage insulin production in general).

The diets of most people in modern, so-called western nations, especially the United States contain significant amounts of starches (and, frequently, significant amounts of sugars). As such, the metabolisms of most westerners tend to operate outside of ketosis and tend to involve significant insulin production. This has been regarded by medical science in the last century as being "normal." Ketosis has generally been regarded as a dangerous (potentially life-threatening) state which unnecessarily stresses the liver and causes destruction of muscle tissues. The view that has been developed is that getting energy more from protein than carbohydrates causes liver damage and that getting energy more from fats than carbohydrates causes heart disease and other health problems. This view is still the view of the majority in the medical and nutritional science communities.

Most advocates of low-carbohydrate diets (specifically those that recommend diets similar to the Atkins Diet) argue that this metabolic state (using primarily blood glucose for energy) is not normal at all and that the human body is, in fact, supposed to function primarily in ketosis.They argue that high insulin levels can, in fact, cause many health problems, most significantly, fat storage and weight gain. They argue that the purported dangers of ketosis are unsubstantiated (some of the arguments against ketosis result from confusion between ketosis and ketoacidosis which is a related but very different process). They also argue that fat in the diet only contributes to heart disease in the presence of high insulin levels and that if the diet is instead adjusted to induce ketosis, fat and cholesterol in the diet are not a major concern (although most do not advocate unrestricted fat intake and do advocate avoiding trans fat). Further, whereas insulin in the bloodstream causes storage of food energy, when the body is in ketosis, excess ketones (which contain excess energy) are excreted in the urine and the breath.

This debate is on-going and no consensus currently exists.

Scientific research

Main article: Medical research related to low-carbohydrate diets

Because of the substantial controversy regarding low-carbohydrate diets and even disagreements in interpreting the results of specific studies it is difficult to objectively summarize the research in a way that reflects scientific consensus.Although there has been some research done throughout the twentieth century, most directly relevant scientific studies have occurred in the 1990s and early 2000s and, as such, are relatively new. Contrary to popular belief that low-carbohydrate diets damage the heart, one study found that women eating low-carbohydrate, high-fat/protein diets had the same or slightly less risk of coronary heart disease, compared to women eating high-carbohydrate, low-fat diets. Other studies have found possible benefits to individuals with diabetes, cancerand autism. The ketogenic diet, with 90% of energy from fat and much of the remaining from protein, has been used since the 1920s to treat epilepsy. The introduction of modern anticonvulsant drugs, however, substantially restricted its use. Interestingly, there has very recently been renewed interest in use of the diet, especially in children.

A study conducted in 1965 at the Oakland (California) Naval Hospital used a diet of 1000 calories per day, high in fat and limiting carbohydrates to 10 grams (40 calories) daily. Over a ten-day period, subjects on this diet lost more body fat than did a group who fasted completely. (Benoit et. al. 1965). Some subsequent studies have shown similar results. Many advocates of low-carbohydrate diets have termed this the metabolic advantage of such diets although many experts dispute whether this is truly a general phenomenon. Among others, recent studies from Stanford University (2007) and Duke University (2005) comparing various diets seem to favor low-carbohydrate diets for both weight loss and health indicators.

Criticism and controversies

Water-related weight loss

In the first week or two of a low-carbohydrate diet a great deal of the weight loss comes from eliminating water retained in the body (many doctors say that the presence of high levels of insulin in the blood causes unnecessary water retention in the body. However, this is a short-term effect and is entirely separate from the general weight loss that these diets can produce through eliminating excess body fat.

Exercise

Some critics argue that low-carbohydrate diets can inherently cause weakness or fatigue giving rise to the occasional assumption that low-carbohydrate dieting cannot involve an exercise regimen. Advocates of low-carbohydrate diets generally dispute any suggestion that such diets cause weakness or exhaustion (except in the first several days as the body adjusts) and indeed most highly recommend exercise as part of a healthy lifestyle.

Micronutrients and vitamins

The major low-carbohydrate diet guides generally recommend multi-vitamin and mineral supplements as part of the diet regimen which may lead some to believe that these diets are nutritionally deficient. The primary reason for this recommendation is that if the switch from a high-carbohydrate to a low-carbohydrate, ketogenic diet is rapid, the body can temporarily go through a period of adjustment during which the body may require extra vitamins and minerals (the reasons have to do with the body's releasing excess fluids that were stored during high-carbohydrate eating). In other words, the body goes through a temporary "shock" if the diet is changed to low-carbohydrate dieting quickly just as it would changing to a high-carbohydrate diet quickly. This does not, in and of itself, indicate that either type of diet is nutritionally deficient. Some critics have argued or implied that "carbohydrates contain vitamins" and mineralsbut this suggestion is strictly false (by definition). While it is true that many foods that are rich in carbohydrates are also rich in vitamins and minerals, there are many low-carbohydrate foods that are similarly rich in vitamins and minerals.Also, the important vitamin B12 is only available in significant quantities from animal sources and not from vegetable sources.

It should be noted that, contrary to the recommendations of most diet guides, some individuals may choose to avoid vegetables altogether in order to minimize carbohydrates. It is more likely that such a diet could be nutritionally deficient (some would dispute this based on cases like Vilhjalmur Stefansson).

Other controversies

In 2004, the Canadian government ruled that foods sold in Canada could not be marketed with reduced or eliminated carbohydrate content as a selling point because reduced carbohydrate content was not determined to be a health benefit, and that existing "low carb" and "no carb" packaging would have to be phased out by 2006.

Some variants of low carbohydrate diets involve substantially lowered intake of dietary fiber which can result in constipation if not supplemented. For example, this has been a criticism of the Induction stage of the Atkins diet (note that today the Atkins diet is more clear about recommending a fiber supplement during Induction). Most advocates today argue that fiber is a "good" carbohydrate and in fact encourage a high-fiber diet.

It has been hypothesized that a diet related change in blood acidity can lead to bone loss through a process called ketoacidosis, as mentioned earlier in this article. However ketoacidosis, which is often confused with ketosis, is an acute medical condition caused by extreme fasting or as a symptom of untreated diabetes, and is not likely to be induced by a proper low-carbohydrate diet.

One of the occasional side effects of a ketogenic diet is a noticeable smell of ketones in the urine, perspiration, and breath. This is caused by the temporary metabolism of fatty-acid derived acetyl-coa into the ketone form, so that it may be released from the liver into the blood stream. The ketones are then re-assembled when they reach various body tissues to form acetyl-coa again, which is used as the precursor to energy.

Diet soda

2008-04-09T04:44:00.000-07:00

Diet soda

From Wikipedia, the free encyclopedia

Diet sodas (also diet pop, diet, sugar-free, or light soft drinks, refreshments, or carbonated beverages) are sugar-free, artificially sweetened, non-alcoholic carbonated beverages generally marketed towards health-conscious people, diabetics, athletes, and other people who want to lose weight or stay fit.

Sweetening

Different artificial sweeteners are used instead of sugar to give diet soda a sweet taste and some are often used simultaneously. Opinion is mixed as to the taste of these beverages: some think they lack the taste of their sugar-sweetened counterparts, others think the taste is similar. Some also note an unusual non-sugary aftertaste. Some feel the opposite—that diet soda has no aftertaste and that soda sweetened by high fructose corn syrup has a gritty, over-sweet aftertaste.

Aspartame

Aspartame, commonly known by the brand name NutraSweet, is one of the most commonly used artificial sweeteners. It had the great commercial advantage of not being linked in the public mind with cancer, and by the mid-1980s, American manufacturers were switching en masse from saccharin to aspartame. The 1982 introduction of aspartame-sweetened Diet Coke accelerated this trend. Today, at least in the United States, "diet" is nearly synonymous with the use of aspartame in beverages.

Cyclamates

The first artificial sweeteners used in diet soda were cyclamates (often synergistically with saccharin). While many say these cyclamate-sweetened soda had a more pleasant taste than the diet soda that followed them, in 1970 the Food and Drug Administration banned cyclamates in the United States on evidence that they caused cancer in lab rats. Cyclamates are still used in many countries around the world, including for diet soda.

Saccharin

Once cyclamates were banned, American producers turned to saccharin. Saccharin alone was often criticized for having a bitter taste and "chemical" aftertaste. Some manufacturers, such as Coca-Cola with Tab, attempted to rectify this by adding a small amount of sugar. In 1977, the FDA was petitioned to ban saccharin, too, as a carcinogen, but a moratorium was placed on the ban until studies were conducted. The ban was lifted in 1991, but by that time, virtually all diet soda production had shifted to using aspartame. Perhaps the most notable holdout is Tab, which nevertheless also uses some aspartame in its formula.

Sucralose and acesulfame potassium; "sugar-free" sodas

Recently two other sweeteners, sucralose (marketed as Splenda) and Acesulfame potassium ("Sunett" or "Ace K", which is usually used in conjunction with aspartame, sucralose, or saccharin rather than alone) have come into growing use, particularly by smaller beverage producers (e.g. Big Red). Diet Rite is the non-aspartame diet soda brand with the highest sales today; it uses a combination of sucralose and acesulfame potassium.

Advocates say drinks employing these sweeteners have a more natural sugar-like taste than those made just with aspartame and do not have a strong aftertaste. The newer aspartame-free drinks can also be safely consumed by phenylketonurics, because they do not contain phenylalanine. Critics say the taste is not better, merely different, or note that the long-term health risks of all or certain artificial sweeteners is unclear.

The widespread, though not universal, agreement that the newest formulations taste much more "normal" and sugar-like than the older diet sodas have prompted some producers, such as Jones Soda, to abandon the "diet" label entirely in favor of "sugar-free soda," implying that the taste is good enough to drink the soda even when not trying to lose weight. (This idea was first floated by Diet Coke in 1984, with the tagline, "Just For the Taste of It.")

In 2005, the Coca-Cola Company announced it would produce a new formulation of Diet Coke sweetened with sucralose, to be called Diet Coke with Splenda, but it would continue to produce the aspartame version as well. There were also rumors that a sugar-free version of Coca-Cola Classic, also sweetened with sucralose, was being formulated as well. This formulation was eventually called Coca-Cola Zero, though it is sweetened with aspartame.

History

The beginning of the diet soda or refreshment era was in 1952, when Kirsch Bottling in Brooklyn, New York launched a sugar free ginger ale called No-Cal. It was designed for diabetics, not dieters, and distribution remained local. Royal Crown Cola placed an announcement in an Atlanta newspaper in 1958 announcing a diet soda product, Diet Rite. In 1963, the Coca-Cola Company joined the diet soda market with Tab, which proved to be a huge success. Tab was originally sweetened with cyclamates and saccharin.

Tab, Diet Rite, and Fresca (a grapefruit-flavored soda introduced by Coca-Cola) were about the only well-known diet refreshment on the markets until Pepsi released Diet Pepsi in the 1960s (initially as Patio Diet Cola). Coca-Cola countered by releasing Diet Coke in 1982. After the release of Diet Coke, Tab took a backseat at the Coca-Cola production lines; Diet Coke could be more easily identified by consumers as associated with Coca-Cola than Tab. Also, a study was released revealing that saccharin was a possible carcinogen, leading to Coca-Cola's decision of pushing Tab's production numbers down. During the middle 1980s also, the alcohol industry began to follow lead to the refreshment industry, with some beer companies putting sugar-free beer on the market.

By the start of the 1990s, a wide array of different companies had their own diet refreshments on supermarket shelves. Tab made a comeback during the late 1990s, after new studies demonstrated that saccharin is not an important factor in the risk of cancer. Nevertheless, the Coca-Cola Company has maintained its 1984 reformulation, replacing some of the saccharin in Tab with NutraSweet.

By 2002, some soda companies had diversified to include such flavors as vanilla and lemon among their products, and diet sodas were soon begun to be produced with those flavors too (see Diet Vanilla Coke, Diet Pepsi Vanilla). By 2004, several alcohol companies had begun to release sugar-free or "diet" alcoholic products too.

Health concerns

Along with possible health concerns of sugar substitutes and caffeine overuse, the effectiveness of diet soda as a weight loss tool should also be considered.

Changing the food energy intake from one food will not necessarily change a person's overall food energy intake, or cause a person to lose weight. One study, at the University of Texas Health Science Center at San Antonio, reported by Sharon Fowler at the ADA annual meeting, actually suggested the opposite, where consumption of diet soda was correlated with weight gain. While Fowler did suggest that the undelivered expected calories from diet soda may stimulate the appetite, the correlation does not prove that consumption of diet soda caused the weight gain. The weight gain may have caused the consumption of diet soda. The ADA has yet to issue an updated policy concerning diet soda, and may face a conflict of interest in doing so, as they are now in partnership with candy and soda companies.

An independent study by researchers with the Framingham Heart Study in Massachusetts, has turned up results which indicate that the consumption of diet soda correlates with increased metabolic syndrome. Of the 9,000 males and females studied, findings stated that 48% of the subjects were at higher risk for weight gain and elevated blood sugar. The researchers also acknowledged that diet soda drinkers were less likely to consume healthy foods, and that drinking diet soda flavored with artificial sweeteners more than likely increases cravings for sugar flavored sweets.

Individuals who drink excessive amounts of regular soda may experience weight loss if they switch to diet soda.

Nomenclature

For cultural reasons, in some countries outside the United States and Canada, the term "light" is often used instead of "diet". The word diet in these countries typically refers to the programs given by doctors to patients who need to lose weight, and not as a way to describe food products.

Reduced-calorie soda

In an effort to cash in on the surging popularity of low-carbohydrate diets, in 2004 both Coca-Cola and Pepsico released reduced-calorie versions of their flagship sodas that contain approximately half the sugar of the regular version. The Pepsi variant, Pepsi Edge, is sweetened with sucralose and corn syrup. The sweetening of the Coca-Cola variant, Coca-Cola C2, is a combination of corn syrup, aspartame, acesulfame potassium, and sucralose. In May of 2005, Pepsi announced that they will abandon the market by the end of the year, citing lackluster sales. It is rumored that Coke is soon to follow suit.

Half the sugar of a can of regular cola is still more sugar than many people on popular low-carbohydrate diets are permitted to have in a day. It is possible that these sodas are targeted, instead, at so-called "carb-conscious consumers" who are paying attention to, but not trying to drastically reduce, their carbohydrate intake.

Incomplete list of major diet soda brands or brands with diet versions, with sweetener(s)

Product	Aspartame	Sucralose	Acesulfame potassium	Saccharin	Xylitol	Stevia
7 Up Plus (multiple flavors)		Y	Y
AriZona Diet Green Tea		Y
Blenheim's Diet Ginger Ale	Y
Boylan's Diet (multiple flavors)		Y	Y
Coca-Cola C2 (contains corn syrup)	Y	Y	Y
Coca-Cola Zero	Y		Y
Cricket Diet Cola		Y
Crystal Light (bottles)		Y
Diet 7 Up	Y		Y
Diet A&W Root Beer	Y
Diet Barq's Root Beer	Y
Diet Big Red	Y		Y
Diet Black Cherry Vanilla Coke	Y		Y
Diet Canada Dry	Y
Diet Cherry Coke	Y		Y
Diet Cherry Vanilla Dr Pepper	Y
Diet Coke	Y
Diet Coke with Lemon	Y		Y
Diet Coke with Lime	Y		Y
Diet Coke with Splenda		Y	Y
Diet Dr Pepper	Y
Diet Dr Pepper Berries & Cream	Y		Y
Diet Kist	UNKNOWN	UNKNOWN	UNKNOWN	UNKNOWN
Diet Kola Champagne (Puerto Rican soda)	UNKNOWN	UNKNOWN	UNKNOWN	UNKNOWN
Diet Materva (with mate)	UNKNOWN	UNKNOWN	UNKNOWN	UNKNOWN
Diet Mountain Dew	Y	Y	Y
Diet Mug Root Beer	Y
Diet Orange Crush (available in Canada)		Y
Diet Orange Tropicana Twister Soda	Y		Y
Diet Pepsi	Y
Diet Pepsi Jazz (multiple flavors)	Y		Y
Diet Pepsi Lime	Y		Y
Diet Pepsi Vanilla	Y		Y
Diet RC Cola		Y
Diet Red Bull	Y		Y
Diet Rite (multiple flavors)		Y	Y
Diet Rockstar		Y	Y
Diet Safeway Select	UNKNOWN	UNKNOWN	UNKNOWN	UNKNOWN
Diet Schweppes Ginger Ale	Y
Diet Slice (orange flavor)	UNKNOWN	UNKNOWN	UNKNOWN	UNKNOWN
Diet Sprite Zero	Y		Y
Diet Sunkist	Y		Y
Diet Vanilla Coke	Y		Y
Diet Wild Cherry Pepsi	Y		Y
Dr. Brown's Diet (multiple flavors)	Y
Fresca (multiple flavors)	Y		Y
Hansen's Natural Soda		Y	Y
Pepsi ONE		Y	Y
Sierra Mist Free	Y		Y
Slice ONE (multiple flavors)		Y	Y
Soda Club (multiple flavors)		Y	Some
Stewart's Diet Root Beer	Y
Sugar Free Full Throttle		Y	Y	Y
Sugar Free Full Throttle Fury		Y	Y	Y
Sugar Free Jones Soda		Y
Sugar Free Mountain Dew MDX	Y	Y	Y
Tab	Y			Y
Vault Zero	Y		Y
Virgil's Diet (multiple flavors)					Y	Y

Diet of Japan

2008-04-09T04:37:00.000-07:00

Diet of Japan

From Wikipedia, the free encyclopedia

The National Diet of Japan (国会, kokkai^?) is Japan's bicameral legislature. It is composed of a lower house, called the House of Representatives, and an upper house, called the House of Councillors. Both houses of the Diet are directly elected under a parallel voting system. As well as passing laws, the Diet is formally responsible for selecting the Prime Minister. The Diet was first convened as the Imperial Diet in 1889 as a result from adopting the Meiji constitution. The Diet took its current form in 1947 upon the adoption of the postwar constitution and is considered by the Constitution to be the highest organ of state power. The National Diet Building is located in Nagatachō, Chiyoda-ku, Toky

Composition

See also: Elections in Japan and List of members of the Diet of Japan

Both houses of the Diet are elected under a parallel voting system. This means that the seats to be filled in any given election are divided into two groups, each elected by a different method; the main difference between the houses are in the sizes of the two groups and how they are elected. Voters are also asked to cast two votes: one for an individual candidate in a constituency, and one for a party list. Any citizen of Japan at least twenty years of age (the age of majority in Japan) may vote in these elections. Japan's parallel voting system is not to be confused with the Additional Member System used in many other nations.

House of Representatives: Of 480 members, 300 are elected from single seat constituencies under the Single Member Plurality ('First-past-the-post') system, and 180 are elected from eleven separate electoral blocs under the party list system of proportional representation (PR).
House of Councillors: Of 242 members, 146 are elected from 47 prefectural constituencies by means of the Single Non-Transferable Vote. The remaining 96 are elected by party list PR from a single national list.

The Constitution of Japan does not specify the number of members of each house of the Diet, the voting system, or the necessary qualifications of those who may vote or be returned in parliamentary elections, thus allowing all of these things to be determined by law. However it does guarantee universal adult suffrage and a secret ballot. It also insists that the electoral law must not discriminate in terms of "race, creed, sex, social status, family origin, education, property or income".

Generally, the election of Diet members is controlled by statutes passed by the Diet. Because the Liberal Democratic Party has controlled Japan for most of its postwar history, and gains much of its support from rural areas, rural areas generally have more representation in the Diet than do urban areas. The Supreme Court of Japan began exercising judicial review of apportionment laws following the Kurokawa decision of 1976, invalidating an election in which one district in Hyōgo Prefecture received five times the representation of another district in Osaka Prefecture. The Supreme Court has since indicated that the highest electoral imbalance permissible under Japanese law is 3:1, and that any greater imbalance between any two districts is a violation of Article 14 of the Constitution.

Powers

Article 41 of the Constitution describes the National Diet as "the highest organ of state power" and "the sole law-making organ of the State". This statement is in forceful contrast to the Meiji Constitution, which described the emperor as the one who exercised legislative power with the consent of the Diet. The Diet's responsibilities include not only the making of laws but also the approval of the annual national budget that the government submits and the ratification of treaties. It can also initiate draft constitutional amendments, which, if approved, must be presented to the people in a referendum. The Diet may conduct "investigations in relation to government" (Article 62). The prime minister must be designated by Diet resolution, establishing the principle of legislative supremacy over executive government agencies (Article 67). The government can also be dissolved by the Diet if it passes a motion of no confidence introduced by fifty members of the House of Representatives. Government officials, including the prime minister and cabinet members, are required to appear before Diet investigative committees and answer inquiries. The Diet also has the power to impeach judges convicted of criminal or irregular conduct.

In most circumstances, in order to become law a bill must be first be passed by both houses of the Diet and then promulgated by the Emperor. This role of the Emperor is similar to the Royal Assent in some other nations, however the Emperor cannot refuse to promulgate a law and therefore his legislative role is merely a formality.

The House of Representatives is the more powerful chamber of the Diet.While the House of Representatives cannot usually overrule the House of Councillors on a bill, the House of Councillors can only delay the adoption of a budget or a treaty that has been approved by the House of Representatives, and the House of Councillors has almost no power at all to prevent the lower house from selecting any Prime Minister it wishes. Furthermore, once appointed it is the confidence of the House of Representatives alone that the Prime Minister must enjoy in order to continue in office. The House of Representatives can overrule the upper house in the following circumstances:

If a bill is adopted by the House of Representatives and then either rejected, amended or not approved within 60 days by the House of Councillors, then the bill will become law if again adopted by the House of Representatives by a majority of at least two-thirds of members present.
If both houses cannot agree on a budget or a treaty, even through the appointment of a joint committee of the Diet, or if the House of Councillors fails to take final action on a proposed budget or treaty within 30 days of its approval by the House of Representatives, then the decision of the lower house is deemed to be that of the Diet.
If both houses cannot agree on a candidate for Prime Minister, even through a joint committee, or if the House of Councillors fails to designate a candidate within 10 days of House of Representatives' decision, then the nominee of the lower house is deemed to be that of the Diet.

Activities

Under the constitution at least one session of the Diet must be convened each year. Technically only the House of Representatives is dissolved before an election but while the lower house is in dissolution the House of Councillors is usually 'closed'. The Emperor both convokes the Diet and dissolves the House of Representatives but in doing must act on the advice of the Cabinet. In an emergency the Cabinet can convoke the Diet for an extraordinary session, and an extraordinary session may be requested by one quarter of the members of either house.^[8] At the beginning of each parliamentary session the Emperor reads a special speech outlining the government's plans for the coming year from his throne in the chamber of the House of Councillors.^[9]

The presence of one third of the membership of either house constitutes a quorum^[8] and deliberations are in public unless at least two-thirds of those present agree otherwise. Each house elects its own presiding officer who exercises the casting vote in the event of a tie. Members of each house have certain protections against arrest while the Diet is in session and words spoken and votes cast in the Diet enjoy parliamentary privilege. Each house of the Diet determines its own standing orders and has responsibility for disciplining its own members. A member may be expelled, but only by a two-thirds majority vote. Every member of the Cabinet has the right to appear in either house of the Diet for the purpose of speaking on bills, and each house has the right to compel the appearance of Cabinet members.

History

Japan's first modern legislature was the Imperial Diet (帝國議会; Teikoku Gikai) established by the Meiji constitution in force from 1889 to 1947. The Meiji Constitution was adopted on February 11, 1889 and the Imperial Diet first met on November 29, 1890 when the document entered into operation. The Diet consisted of a House of Representatives and a House of Peers (貴族院; Kizokuin). The House of Representatives was directly elected, if on a limited franchise; universal adult male suffrage was introduced in 1925. The House of Peers, much like the British House of Lords, consisted of high ranking nobles.

The word diet derives from Latin and was a common name for an assembly in medieval Germany. The Meiji constitution was largely based on the form of constitutional monarchy found in nineteenth century Prussia and the new Diet was modeled partly on the German Reichstag and partly on the British Westminster system. Unlike Japan's modern constitution, the Meiji constitution granted a real political role to the Emperor, although in practice the Emperor's powers were largely directed by a group of oligarchs called the genrō.^[11]

To become law or bill, a constitutional amendment had to have the assent of both the Diet and the Emperor. This meant that while the Emperor could no longer legislate by decree he still had a veto over the Diet. The Emperor also had complete freedom in choosing the Prime Minister and the Cabinet, and so, under the Meiji constitution, Prime Ministers often were not chosen from and did not enjoy the confidence of the Diet. The Imperial Diet was also limited in its control over the budget. While the Diet could veto the annual budget, if no budget was approved the budget of the previous year continued in force.

The postwar Constitution of Japan, adopted in 1947, created a more democratic system and renamed the legislature the National Diet. Under the document the franchise was extended to women for the first time and the House of Peers was abolished and replaced with the directly elected House of Councillors. The Emperor was reduced to his current, purely ceremonial role, and the Diet declared the "highest organ of the state power" (Article 41). All Diet elections occurred under the single non-transferable vote system.

The proportional representation system for the House of Councillors, introduced in 1982, was the first major electoral reform under the postwar constitution. Instead of choosing national constituency candidates as individuals, as had previously been the case, voters cast ballots for parties. Individual councillors, listed officially by the parties before the election, are selected on the basis of the parties' proportions of the total national constituency vote. The system was introduced to reduce the excessive money spent by candidates for the national constituencies. Critics charged, however, that this new system benefited the two largest parties, the LDP and the Japan Socialist Party, which in fact had sponsored the reform

Dieting

2008-04-09T04:34:00.000-07:00

Dieting

From Wikipedia, the free encyclopedia

Dieting is the practice of ingesting food in a regulated fashion to achieve or maintain a controlled weight. In many cases the goal is weight loss, but some athletes aspire to gain weight (usually in the form of muscle) and diets can also be used to maintain a stable body weight.

Types of dieting

There are several kinds of diets:

Weight-loss diets restrict the intake of specific foods, or food in general, to reduce body weight. What works to reduce body weight for one person will not necessarily work for another, due to metabolic differences and lifestyle factors. Also, for a variety of reasons, most people find it difficult to maintain significant weight loss over time — among individuals that have lost 10% or more of body weight, only 20% are able to maintain that weight loss for a full year.

Many professional athletes impose weight-gain diets on themselves. American football players may try to "bulk up" through weight-gain diets in order to gain an advantage on the field with a higher mass.

Individuals who are underweight, such as those recovering from anorexia nervosa or from starvation, may undergo weight-gain diets which, unlike those of athletes, has the goal of restoring normal levels of body fat, muscle, and stores of essential nutrients.

Many people in the acting industry may choose to lose or gain weight depending on the role they're given.

As more cultures scrutinize their diets, many parents consider putting their children on restricted diets that actually do more harm than good. This is extremely deleterious to a young child's health because a full and balanced diet (fats, carbohydrates, protein, vitamins, minerals, fiber, etc.) is needed for growth. A doctor should be consulted before putting any child on a specialized diet.

Research also shows that putting children on diet foods can be harmful. The brain is unable to learn how to correlate taste with nutritional value, which is why such children may consistently overeat later in life despite adequate nutritional intake. ^[2]

In children and young adults

Receiving adequate nutrition through a well-balanced diet is critical during childhood and adolescence. Unless a doctor says otherwise, low-carb, low-fat, or other specialty diets for children who are not heavily obese are unhealthy because they deprive the body of the building blocks of cells (namely energy and lipids in the above examples).

Children who diet could actually be doing worse things for themselves and their bodies. Alison Field from Harvard Medical School stated that "Our study found that dieting was counterproductive- children who dieted gained more, not less, weight than non-dieters." Scott,R.,Jennifer "Dieting Kids May Gain Weight" 12,July,2006 [1] Children who diet tend to develop habits of overeating, or binge eating as a result of attempting to casually diet. It is suggested that children should just attempt to eat healthy instead of trying to casually diet.

Thermoregulation

According to the principles of thermoregulation, humans are endotherms. We expend energy to maintain our blood temperature at body temperature, which is about 37 °C (98.6 °F). This is accomplished by metabolism and blood circulation, by shivering to stay warm, and by sweating to stay cool.

In addition to thermoregulation, humans expend energy keeping the vital organs (especially the lungs, heart and brain) functioning. Except when sleeping, our skeletal muscles are working, typically to maintain upright posture. The average work done just to stay alive is the basal metabolic rate, which (for humans) is about 1 watt per kilogram of body mass (0.45 W/lb). Thus, an average man of 75 kilograms (165 lb) who just rests (or only walks a few steps) burns about 75 watts (continuously), or about 6,500 kilojoules (1,440 calories) per day or 1 calorie each minute.

Physical exercise

Physical exercise is an important complement to dieting in securing weight loss. Aerobic exercise is also an important part of maintaining normal good health, especially the muscular strength of the heart. To be useful, aerobic exercise requires maintaining a target heart rate of above 50 percent of one's resting heart rate for 30 minutes, at least 3 times a week.^{[citation needed]} Brisk walking can accomplish this.

The ability of a few hours a week of exercise to contribute to weight loss can be somewhat overestimated. To illustrate, consider a 100-kilogram (220 lb) man who wants to lose 10 kilograms (22 lb) and assume that he eats just enough to maintain his weight (at rest), so that weight loss can only come from exercise. Those 10 kilograms (22 lb) converted to work are equivalent to about 350 megajoules (84,000 calories). (We use an approximation of the standard 37 kilojoules or 9 calories per gram of fat.) Now assume that his chosen exercise is stairclimbing and that he is 20 percent efficient at converting chemical energy into mechanical work (this is within measured ranges). To lose the weight, he must ascend 70 kilometers. A man of normal fitness (like him) will be tired after 500 meters of climbing (about 150 flights of stairs), so he needs to exercise every day for 140 days (to reach his target). However, exercise (both aerobic and anaerobic) would increase the Basal Metabolic Rate (BMR) for some time after the workout. This ensures more calorific loss than otherwise estimated.

The minimum safe dietary energy intake (without medical supervision) is 75 percent of that needed to maintain basal metabolism. For our hypothetical 100-kilogram man, that minimum is about 5,700 kilojoules (1,300 calories) per day. By combining daily aerobic exercise with a weight-loss diet, he would be able to lose 10 kilograms in half the time (70 days). Of course, the described regime is more rigorous than would be desirable or advisable for many persons. Therefore, under an effective but more manageable weight-loss program, losing 10 kilograms (about 20 pounds) may take as long as 6 months.

There are also some easy ways for people to exercise, such as walking rather than driving, climbing stairs instead of taking elevators, doing more housework with fewer power tools, or parking their cars farther and walking to school or the office.

Fat loss versus muscle loss

Weight loss typically involves the loss of fat, water and muscle. A dieter can lose weight without losing much fat. Ideally, overweight people should seek to lose fat and preserve muscle, since muscle burns more calories than fat. Generally, the more muscle mass one has, the higher one's metabolism is, resulting in more calories being burned. The exact figure is 14 calories burned per pound of muscle at rest. Since muscles are more dense than fat, muscle loss results in little loss of physical bulk compared with fat loss. To determine whether weight loss is due to fat, various methods of measuring body fat percentage have been developed.

Muscle loss during weight loss can be restricted by regularly lifting weights (or doing push-ups and other strength-oriented calisthenics) and by maintaining sufficient protein intake. According to the National Academy of Sciences, the Dietary Reference Intake for protein is "0.8 grams per kilogram of body weight for adults."

Those on low-carbohydrate diets, and those doing particularly strenuous exercise, may wish to increase their protein intake which is necessary. However, there may be risks involved. According to the American Heart Association, excessive protein intake may cause liver and kidney problems and may be a risk factor for heart disease.^[4] There is no conclusive evidence that moderately high protein diets in healthy individuals are dangerous, however; it has only been shown that these diets are dangerous in individuals who already have kidney and liver problems.

Energy obtained from food

The energy humans get from food is limited by the efficiency of digestion and the efficiency of utilization. The efficiency of digestion is largely dependent on the type of food being eaten. Poorly chewed seeds are poorly digested. Refined sugars and fats are absorbed almost completely. Chewing does not compensate for the calorie content of a food that is eaten; even celery, which is primarily indigestible cellulose, contains enough sugars to easily compensate for the cost of chewing it.^{[citation needed]}

Proper nutrition

Food provides nutrients from six broad classes: proteins, fats, carbohydrates, vitamins, dietary minerals, and water. Carbohydrates are metabolized to provide energy. Proteins provide amino acids, which are required for cell, especially muscle, construction. Essential fatty acids are required for brain and cell membrane construction. Vitamins and trace minerals help maintain proper electrolyte balance and are required for many metabolic processes. Dietary fiber is another food component which influences health even though it is not actually absorbed into the body.

Any diet that fails to meet minimum nutritional requirements can threaten general health (and physical fitness in particular). If a person is not well enough to be active, weight loss and good quality of life will be unlikely.

The National Academy of Sciences and the World Health Organization publish guidelines for dietary intakes of all known essential nutrients.

Sometimes dieters will ingest excessive amounts of vitamin and mineral supplements. While this is usually harmless, some nutrients are dangerous. Men (and women who don't menstruate) need to be wary of iron poisoning. Retinol (oil-soluble vitamin A) is toxic in large doses. As a general rule, most people can get the nutrition they need from foods (there are specific exceptions; vegans often need to supplement vitamin B12). In any event, a multivitamin taken once a day will suffice for the majority of the population.

A sensible weight-loss diet is a normal balanced diet; it just comes with smaller portions and perhaps some substitutions (e.g. low-fat milk, or less salad dressing). Extreme diets may lead to malnutrition, and are less likely to be effective at long-term weight loss in any event.

How the body gets rid of fat

All body processes require energy to run properly. When the body is expending more energy than it is taking in (e.g. when exercising), the body's cells rely on internally stored energy sources, like complex carbohydrates and fats, for energy. The first source the body turns to is glycogen (by glycogenolysis). Glycogen is a complex carbohydrate (in total about 2000 kcal). 65% is stored in skeletal muscles and the rest in the liver. It is created from the excess of injested makronutrients, mainly carbohydrates. When those sources are nearly depleted, the body begins lipolysis, the mobilization and catabolism of fat stores for energy. In this process, fats, obtained from adipose tissue, or fat cells, are broken down into glycerol and fatty acids, which can be used to make energy. The primary by-products of metabolism are carbon dioxide and water; carbon dioxide is expelled through the respiratory system.

Fats are also secreted by the sebaceous glands (in the skin). When losing weight one must be careful as to not begin to burn muscle. When the body runs of out of fats and carbohydrates to burn, it will begin to burn muscle which will be harmful for the body.

Psychological aspects of weight-loss dieting

Diets affect the "energy in" component of the energy balance by limiting or altering the distribution of foods. Techniques that affect the appetite can limit energy intake by affecting the desire to overeat.

Consumption of low-energy, fiber-rich foods, such as non-starchy vegetables, is effective in obtaining satiation (the feeling of "fullness"). Exercise is also useful in controlling appetite as is drinking water and sleeping. (Extreme physical fatigue, such as that experienced by soldiers and mountain climbers, can make eating a difficult chore.)

The use of drugs to control appetite is also common. Stimulants are often taken as a means to suppress (normal, healthy) hunger by people who are dieting. Ephedrine (through facilitating the release of adrenaline and noradrenaline) stimulates the alpha(1)-adrenoreceptor subtype, which is known to act as an anorectic. L-Phenylalanine, an amino acid found in whey protein powders also has the ability to suppress appetite by increasing the hormone cholecystokinin (CCK) which sends a satiety signal to the brain.

Weight loss groups

There exist both profit-oriented and non-profit weight loss organizations who assist people in their weight loss efforts. An example of the former is Weight Watchers; examples of the latter include Overeaters Anonymous, as well as a multitude of non-branded support groups run by local churches, hospitals, and like-minded individuals.

These organizations' customs and practices differ widely. Some groups are modelled on twelve-step programs, while others are quite informal. Some groups advocate certain prepared foods or special menus, while others train dieters to make healthy choices from restaurant menus and while grocery-shopping and cooking.

Most groups leverage the power of group meetings to provide counseling, emotional support, problem-solving, and useful information.

Dangers

Extreme calorie restriction, medication or unusual patterns of eating (i.e. restricting food consumption to a single fruit or meal) can be dangerous. This can indicate Anorexia Nervosa and/or Bulimia which are common eating disorders and can even be fatal.

Medications

Certain medications can be prescribed to assist in weight loss. Some, like amphetamines, are dangerous and are now banned for casual weight loss. Some supplements, including those containing vitamins and minerals, may not be effective for losing weight.

Diuretics

Diuretics induce weight loss through the excretion of water. These medication or herbs will reduce the amount that a body weighs, but will have no effect on an individual's body fat. Diuretics can thicken the blood, cause cramping, kidney and liver damage.

Stimulants

Stimulants such as ephedrine (now illegal in the United States due to an FDA ban) or synephrine work to increase the basal metabolic rate and reduce appetite.

Dangers of fasting

Lengthy fasting can be dangerous due to the risk of malnutrition and should be carried out under medical supervision. During fasting, low-carbohydrate or very low calorie diets lack blood glucose, the preferred energy source of the brain, causing the body to metabolize sugars from protein, which over a prolonged fast can lead to muscle wasting.

Wikipedia

Diet (nutrition)

2008-04-09T04:32:00.000-07:00

Diet (nutrition)

From Wikipedia, the free encyclopedia

In nutrition, the diet is the sum of food consumed by a person or other organism.Dietary habits are the habitual decisions an individual or culture makes when choosing what foods to eat. Although humans are omnivores, each culture holds some food preferences and some food taboos. Individual dietary choices may be more or less healthy. Proper nutrition requires the proper ingestion and equally important, the absorption of vitamins, minerals, and fuel in the form of carbohydrates, proteins, and fats. Dietary habits and choices play a significant role in health and mortality, and can also define cultures and play a role in religion.

Traditional diet

"Traditional diet"the diet of native populations such as the Native Americans, Khoisan or Australian Aborigines.

Traditional diets vary with availability of local resources, such as fish in coastal towns or grains in farming towns, as well as with cultural and religious customs and taboos. In some cases, the crops and domestic animals that characterize a traditional diet have been replaced by modern high-yield crops, and are no longer available. The slow food movement attempts to counter this trend and to preserve traditional diets.

Religious and cultural dietary choices

Some cultures and religions have restrictions concerning what foods are acceptable in their diet. For example, only Kosher foods are permitted by Judaism, and Halal foods by Islam.

Diet and life outcome

A study published in the British medical journal The Lancet demonstrated that those who had been well-fed soon after they were born earned almost 50% more in average salary than those who had not. The study was performed by giving a high-nutrition supplement to some infants and a lower-nutrition supplement to others, with only the researchers knowing which infants received which supplements (see double-blind study.) The infants that received the high-nutrition supplement had higher average salaries, proving that infant nutrition affects cognitive development independant of other factors such as class or parental income.

Individual dietary choices

Many individuals choose to limit what foods they eat for reasons of health, morality, environmental impact, or other factors. Additionally, many people choose to forgo food from animal sources to varying degrees; see vegetarianism, veganism, fruitarianism, living foods diet, and raw foodism.

Diets for weight management

Main article: Dieting

A particular diet may be chosen to seek weight gain, weight loss, sports training, cardio-vascular health, avoidance of cancers, food allergies and for other reasons. Changing a subject's dietary intake, or "going on a diet", can change the energy balance and increase or decrease the amount of fat stored by the body. Some foods are specifically recommended, or even altered, for conformity to the requirements of a particular diet. These diets are often recommended in conjunction with exercise.

Eating disorders

An eating disorder is a mental disorder that interferes with normal food consumption. Eating disorders often affect people with a negative body image.

Diet table

Food Type	Carnivore	Omnivore	Vegan	Vegetarian	Halal	Kosher	Hunter-gatherer
Vegetables
Poultry
Fish (scaled)
Seafood (non-fish)
Beef
Pork
Dairy

Diet Coke

2008-04-09T04:22:00.000-07:00

(sometimes known as Diet Coca-Cola, Coca-Cola Light or Coke Light) is a sugar-free soft drink produced and distributed by The Coca-Cola Company. It was introduced in the United States in 1985 as the first new brand since 1886 to use the Coca-Cola trademark. The product quickly overtook Tab in sales.

Diet Coke was sweetened with aspartame after the sweetener became available in the U.S. in 1985; however, to save money, this was originally in a blend with saccharin. After Diet Rite cola advertised its 100 percent use of aspartame, and the manufacturer of NutraSweet (then, G.D. Searle & Company) warned that the NutraSweet trademark would not be made available to a blend of sweeteners, Coca-Cola switched the formula to 100 percent NutraSweet, later switching back and doing without the NutraSweet trademark. Diet Coke from fountain dispensers still contains some saccharin (to extend shelf life).

In other countries, where cyclamates are not banned (as they were in the U.S. and the United Kingdom in 1970), Diet Coke or Coca-Cola Light may be sweetened with a blend containing cyclamates, aspartame, and acesulfame potassium.

In 2005, under pressure from retailer Wal-Mart (which was impressed with the popularity of Splenda sweetener), the company released a new formulation called "Diet Coke sweetened with Splenda." Sucralose and acesulfame potassium replace aspartame in this version. Early sales were weaker than anticipated; however, Coca-Cola did little advertising for the brand, investing money and advertising in Coca-Cola Zero instead. The introduction of the Splenda-sweetened version of Diet Coke resulted in complaints to bottlers, with store shelves often holding very little of the normal version of Diet Coke.^{[citation needed]}

Diet Coke does not use a modified form of the Coca-Cola recipe, but instead an entirely different formula. The controversial New Coke, introduced in 1985, used a version of the Diet Coke recipe that contained high fructose corn syrup and had a slightly different balance of ingredients. In 2004, Coca-Cola introduced Coca-Cola C2, which it claims tastes much closer to Coca-Cola but contains half the carbohydrates. In 2005, the company introduced Coca-Cola Zero, a sugar-free variation of regular Coca-Cola.

When Tab was released in 1963, the Coca-Cola Company refused to release a diet soda with the Coca-Cola name, fearing that its flagship brand might suffer. Its rival Pepsi had no such qualms, and after the long-term success of its sugar-free Diet Pepsi (launched in 1964) became clear, Coca-Cola decided to launch a competing sugar-free brand under the Coca-Cola name, which could be marketed more extensively than the more anonymous Tab.

Diet Coke and Diet Pepsi have capitalized on the markets of people who require low sugar regimens, such as diabetics, athletes, and people concerned with calorie intake. In the UK, a 330 ml can of Diet Coke contains around 1.3 calories (5 kilojoules) compared to 142 calories (595 kJ) for a regular can of Coca-Cola.

Diet Coke
Wikipedia

Health care, Healthcare

2008-04-09T04:20:00.000-07:00

Health care

Main article: Health care. See also Public health, below

Health care is the prevention, treatment, and management of illness and the preservation of mental and physical well being through the services offered by the medical, nursing, and allied health professions. According to the World Health Organization, health care embraces all the goods and services designed to promote health, including “preventive, curative and palliative interventions, whether directed to individuals or to populations”.^[6] The organized provision of such services may constitute a health care system. This can include a specific governmental organization such as the National Health Service in the UK, or a cooperation across the National Health Service and Social Services as in Shared Care.

Natural health

Main article: Natural health

In alternative medicine, natural health is an eclectic self-care system of natural therapies concerned with building and restoring health and wellness via prevention and healthy lifestyles. Natural health includes breathing Buteyko Method,diet, exercise, chiropractic, naturopathy, herbalism, homeopathy, massage therapy, relaxation techniques (e.g. Yoga, Tai Chi), accupuncture, sauna, aromatherapy, ayurveda medicine, and Kneipp therapy.

Workplace wellness programs

Main article: Workplace wellness

Workplace wellness programs are recognized by an increasingly large number of companies for their value in improving the health and well-being of their employees, and for increasing morale, loyalty, and productivity. Workplace wellness programs can include things like onsite fitness centers, health presentations, wellness newsletters, access to health coaching, tobacco cessation programs and training related to nutrition, weight and stress management. Other programs may include health risk assessments, health screenings and body mass index monitoring. Mostly overseen or not mentioned is a group of determinants of health which could be called coincidence, hazard, luck or bad luck. These factors are quite important determinants of health but difficult to calculate.

Wikipedia

Healthy Lifestyles, Surf, Turf, Fruit & Some Berries - Bliss Can Be Guided

2008-04-01T15:47:00.000-07:00

Healthy Lifestyles, Surf, Turf, Fruit & Some Berries - Bliss Can Be Guided

As I had talked about the importance of omega three fish oils being in our bodies, along the the freshest dark fruits and vegetables, along with harmony in the village and progress being seen, poor people can come to feel, with each small advance, a bit little more rich.

So comes this easy to remember term to eat Surf and Turf, such as cold water fish and dark fruits and veggies, to fight against cancers add who cancer fighting champions with the new power cohort champs.

Science has again confirmed that two powerful antioxidant foods, when combined, magnify their cancer fighter power by more than double. What began as party talk between two scientists resulted in them combining their research to how how there might be any unexpected additional good effects. So, Allan Conney, Ph.D from Rutgers and George C. Wagner, Ph.D realized while one was looking at health benefits of caffeine on Parkinson's Disease, the other was studying green tea and skin-cancer protection.

Their discovery was that the combination of caffeine and exercise may shield you from skin cancer. It is always a good feeling to send good news out, and then to see further research confirms or not. And so we move forward, and are living longer, as we learn to live more healthy lifestyles and care of ourselves.

We know we need to combine eating fish and any dark vegetable or fruit. Tuna and halibut (and other fish) contain selenium, a mineral that raises your levels of a cancer-fighting enzyme called thioredoxin reductase (TR-1). Likewise, broccoli provides sulforaphane, a plant chemical that also boosts TR-1. When British researchers combined these two nutrients, they noticed that the mixed team was 13 times more effective at slowing the growth of cancer cells than each was on their own.

The scientists believe that as selenium concentrations in your cells rise, the ability of sulforaphane to elevate TR-1 increases. Eat a handful sized piece of meat with vegatables regularly. As well as fish, foods such as beef, turkey, Brazil nuts, and mushrooms are excellent sources of selenium. And cruciferous vegetables such as broccoli, cauliflower, Brussels sprouts, cabbage are also loaded with sulforaphane.

Other good combinations are Salsa and Avocado. The healthiest bright vegetables are rich in carotenoids, powerful plant pigments that reduce your risk of cancer, heart disease, and cataracts.

But we love our secret that you now know. As well as vigorous exercise, you can pump yourself with a delicious cup of coffee. And, to fully benefit from these disease-fighting compounds, you need to eat them with fat. In fact, Ohio State University researchers found that people who ate a salad with half an avocado over it absorbed 5 to 10 times more beta-carotene and lutein-carotenoids found in carrots and spinach, than those who ate salad without the fatty avocado.

In addition, the salsa added to the mix boosted the absorption of lycopene, a carotenoid in tomatoes, by almost five times. Fatty acids are needed to help carotenoids dissolve in the intestines, says lead study author Steve Schwartz, Ph.D. These lipids are also an essential part of creating lipoproteins, which transport the carotenoids in the bloodstream.

So for a tighter bottom line: any time you eat colorful vegetables, whether raw or lightly cooked, have some healthy fat too. It does not have to be an avocado, it could be one ounce of cheese, two pats of butter, or two tablespoons of full fat ranch dressing will fill the bill.

So, yes, we do need some fat a day. Two Tablespoons full. And a good long walk, or remember science says all that cold water is sludging fats and grease along your artery walls. Cup of Coffee or tea, will help un stick that goo from your linings. Here is to clean living, clean thoughts, clean linings. And we will savor the joys of life, do good some smile, and smile within the rest of the day. Enjoy your cuppa.

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Weight Loss Success: The Secret Ingredient is a Kick in the Butt

2008-04-01T15:46:00.001-07:00

Weight Loss Success: The Secret Ingredient is a Kick in the Butt

Losing weight feels great and can help prevent serious health issues like diabetes and heart disease. But with so many weight loss diets to choose from, it's hard to know which program is right for you.

To put this in perspective, let's look at just some of the different diets that are on the market today.

Low Carb: This type of diet combines high protein (and high fat) with a minimal amount of carbohydrates and is very successful, at least in the short term, for many people.

Portion Control: This diet teaches moderation in meal sizes and often focuses on adding larger portions of fruits and vegetables with moderate amounts of protein and minimal intake of starchy carbs like potatoes and white bread.

Points System: Assigning different point values to foods helps these dieters meal plan by the numbers. No food is off limits here, but a piece of full-fat cheesecake might take most of your points for the whole day!

Calorie Counting: This could be thought of the old fashioned way to lose weight. A specific daily calorie intake is set and you count the calories consumed throughout the day in order to meet, but not exceed, this number.

High Fiber: This approach to weight management focuses on eating a high fiber diet filled with whole grains, beans/legumes and fruits and vegetables. The general theory here is that, if you focus on eating high fiber foods, you will naturally eat fewer empty calories that contribute to obesity.

Exercise / Muscle Building: Using aerobic exercise and muscle building techniques is yet another approach to weight loss that involves less focus on what you eat and more on what you do with your body.

Diet Pills / Supplements: Diet pills and weight loss supplements are available in many different formulas, with or without stimulants such as caffeine, and can be used alone (with healthy eating and exercise) or in conjunction with a structured weight loss program.

The truth is, ANY diet that combines healthy eating with exercise has the potential to promote successful weight loss. Yet many dieters fail time and time again - no matter what program they choose.

The Reason Why Diets Fail

Although most diets have solid nutritional elements that result in weight reduction, they are missing the secret ingredient to permanent weight loss success: personalized SUPPORT.

The best way to understand how support can help you succeed at losing weight is to look at the reality television show, "The Biggest Loser." Why are the candidates on this show so successful at achieving life-changing weight loss? Because they aren't just put on diets and exercise programs, they also have a personal coach working with them side-by-side, day-after-day to keep them motivated and on course!

The journey to lasting weight loss is filled with pitfalls, distractions and plateaus. In fact, many people give up before ever reaching their goal weight (and gain every pound back - and more!). That's why it's so important to have someone supporting you every step of the way. Someone that will keep you on track when the going gets rough, talk you through weak moments, provide encouragement and motivation when you're ready to quit and to share your joy as you reach each milestone.

Finding the Best Support

Your best support system will be a friend, spouse, parent or other loved one who is willing to provide motivation and encouragement as you lose weight - and provide tough-love (or a kick in the butt) when needed!

However, many of us don't have someone who can offer that kind of support. The good news is that there are online resources that allow you to connect with a personal mentor that will keep you on task and make you a success at weight loss.

Any diet can help you lose weight. When choosing a program, make your choice based on the foods you enjoy and the lifestyle you lead - and make sure you add personalized support to ensure your success.

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Brittle Nails – Causes, Symptoms and Healthy Nutrition Tips

2008-04-01T15:44:00.000-07:00

Brittle Nails – Causes, Symptoms and Healthy Nutrition Tips

Brittle nails are usually not associated with a medical disease. Brittle fingernails are a common condition, occurring in about 20% of people; more women than men develop brittle nails. Brittle nails usually break or peel off in horizontal layers, starting at the nail's free end.

The signs and symptoms of brittle nails include:

• peeling at the nail tips
• easy breaking
• inability to grow the nails out

What Causes Brittle Fingernails?

Everyone has brittle nails to some extent, some more than others. Aging can cause slowed nail growth and dull, brittle, or yellowish nails as the flow of moisture and natural oils to the nail bed declines. A lack of moisture or too much moisture can worsen an already brittle condition. Dry heat, detergents, nail polish remover, or harsh chemicals encourage cracked and dry brittle nails. On the other hand, too much moisturizer, hand lotion and a lot of time underwater leaves nails too soft for tearing.

The nutrition for dry, brittle nails includes the establishment of a healthy diet and ways that continuously enhance the condition of the brittle nails of the person and the increasing desire to stay away from fatty, junk foods.

Dry, brittle nails is a problem that thousands of women face. Nails dry-out in the winter time because of intense hand washing to stay healthful and because of all the dry air that is around generated as a result of heaters. Health Nutrition aids to control your fingernail health and provide a cure for dry, brittle nails. A inadequacy of B-complex vitamins, specifically biotin, will create ridges along the nail bed. A diet deficient in calcium inflicts to dry, brittle nails. Quite a number of vitamins and minerals have been proposed for the prevention of brittle nails.

The nutrition for dry, brittle nails and hangnails through a diet rich in vitamin C, folic acid and omega-3 can be classified into four major elements: the efficacy of the nutrition control and management procedures, the level of involvement of the people concerned, the guidelines and policies for nutrition control and management, and lastly, the control of potential dangers and hazards linked with the nutrition management.

For people with mild or intermittent brittle nails, a cosmetic moisturizer may be enough to keep the skin from feeling dry. Use a glass file or an emery board instead of a metal nail file. Also, make sure you file only in one direction. Therapeutic moisturizers, which have been shown to act as a barrier that keeps water from evaporating from the nails. Calcium-rich foods include all dairy foods, especially yogurt, dark green leafy vegetables, almonds, beans, and sardines.

Refrain from biting your nails. To help, kick this habit keep nails short, and paint them with a dark coloured polish. (Every-time you bite you'll be conscious of chipping the polish).

Nail polish remover. Using nail polish remover more than once a week, especially one containing acetone, can cause your nails to become dry.

Nails, should be neatly filed and shaped on a regular basis. For under the nail cleanliness use a nail brush and for smooth and shining nails use a nails buffer. Try a cuticle softener, for it might prove worthy.

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Can Stress Be A Cause of Sudden Hair Loss Problems

2008-04-01T14:52:00.000-07:00

Can Stress Be A Cause of Sudden Hair Loss Problems

Most people recognize that stress can affect their overall health but they fail to recognize that stress can also affect the health of their hair, and even cause hair loss.

Hair loss occurring due to severe stress is called Telogen effluvium. During severe stress, a person's hair sheds pushing the hair follicles to prematurely undergo resting phase. The resting phase is one of the three phases that makes up the hair cycle. The other two phases are the anagen (growth phase) and catagen (shedding phase). The resting phase immediately precedes the shedding phase and lasts for a couple of weeks. Every hair on your head will go through this normal cycle. However, under normal conditions, only about 10% of the hairs on your head will be in the resting or shedding phase. This means that normal shedding is about 100 hair per day. Telogen effluvium can cause losses of 300 to 400 hairs per day. It may manifest its symptoms within 2 or 3 months after experiencing heavy stress. You should not panic if you experience hair loss due to stress since in most cases the hair loss is only temporary. Still there are cases that this problem persists unless stress is relieved.

There are ways of treating sudden hair loss like medicines and hair products but probably the best way to deal with it is to go the natural way. This article provides some tips on alleviating stress using natural methods.

Do some relaxation and get enough rest.

Getting enough shut-eye will not only help you feel relaxed but will be good for your physical health too. Sleeping for at least 6 to 8 hours will help ease stress. In sleeping, your body gets the rest it needs to regenerate its energy.

Relaxing doesn't need special techniques because all you need is a place where you can be peaceful. It can be anywhere like your bedroom. The only thing you have to do is sit up properly, take slow deep breaths and concentrate on positive thoughts. If you are in the office, you can do this during short breaks. You can do this technique for at least 5 to 20 minutes. Surely you will notice that you become more relaxed and feel better once you start doing this simple relaxation technique.

Exercise.

Exercising regularly reduces the adrenaline levels in the body. Adrenaline is a hormone secreted by the adrenal glands in response to stressful situations. This hormone is also called the fight-or-flight response and its actually good for the body but when secreted in excess amounts, it causes more stress and hair loss. Another positive effect of doing physical exercise is helping your mind and body become more relaxed.

Consume nutritious and adequate food.

Having a proper diet will ensure that your body gets all the nutrients it needs to be able to function well. This will also help your hair become healthier reducing the occurrence of hair loss. You should consume foods rich in proteins, essential vitamins and minerals. Examples of foods rich in proteins are dairy products, meat, poultry, fish and beans. Foods that have sufficient amounts of vitamins and minerals are green-leafy vegetables and fruits.

Although stress can cause many physical and emotional problems, it can also sometimes have positive effects. For example, it may make a person become more focused towards his decisions in life, work, etc. Some people even perform better when they are stressed. Stress can be good up to a certain level, but too much stress can lead to illnesses such as depression, physical problems and sudden hair loss. Following the tips in this article will not only help you relieve stress and solve your hair loss problems but it will also help maintain a healthy body.

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Benefits of Foods That Lower Cholesterol

2008-04-01T14:51:00.000-07:00

Benefits of Foods That Lower Cholesterol

There are many benefits to knowing foods that lower cholesterol. You will known what to avoid and what to stock up on. Health should be a primary concern, so you should be careful of the food you eat, since they affect you. With the rise of more processed food full of unsaturated fat, it is no wonder that more people have high cholesterol levels. This could lead to health problems.

To ensure that you are safe from cholesterol-related problems, be aware of the food that can harm you and those that can lower the level. The following are three examples of foods that can help you in your quest to lower cholesterol levels.

- Almonds, Walnuts, and More

Almonds and walnuts are full of polyunsaturated fatty acids that keep the blood vessels elastic and healthy. Eating them for a period of four weeks will greatly improve your health. Instead of cheese or meat that are full of unsaturated fat in your salads, use nuts instead. However, since nuts are rich in calories, you have to be careful not to go overboard.

- Fish and Omega-3 Fatty Acids

Omega-3 fatty acids are known for their triglyceride-lowering effect but other than that, they reduce blood pressure and lower the risk of blood clots. People who are suffering from heart attacks can also find that omega-3 fatty acids or fish oil can reduce the risk of sudden death.

Two servings of fish a week is recommended by doctors. You can eat baked or grilled albacore tuna, herring, lake trout, mackerel, salmon, and sardines.

Omega-3 fatty acids are not found in fish alone. You can get them from canola oil, flaxseed, soybean oil, and walnuts, too.

- Oat Bran and Oatmeal

Oat bran and oatmeal contain soluble fiber that can lower low density lipoprotein (LDL), which is a bad type of cholesterol. Soluble fiber reduces the absorption of cholesterol in the intestines and binds bile and dietary cholesterol for the body to excrete later.

Besides oats, soluble fiber can also be found in apples, barley, Brussels sprouts, kidney beans, pears, prunes, and psyllium.

Foods that lower cholesterol are good for you, but you do not have to take too much of them, lest you develop other ailments. While some of them do reduce the levels of cholesterol in your body, they can also increase the fat, like nuts and other types of oil.

Before you subject yourself to a different diet than the one you are used to, consult a doctor first. Medical opinion is always important, if ever anything goes wrong or if your new diet won't work on you.

It you plan to take foods that lower cholesterol, make sure your body can handle the change. Do not starve yourself and do not deprive yourself of most foods just because they contain a few fats. Moderation is key.

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An Effective Diet to Lower Cholesterol

2008-04-01T14:50:00.000-07:00

An Effective Diet to Lower Cholesterol

You do not have to spend too much just to reduce your cholesterol levels. There are cost-effective and less strenuous ways to go on a diet to lower cholesterol.

- Complex carbohydrates like pasta, potatoes, and whole grains are good sources of energy minus the negative effects of fats. However, baked goods that have been commercially prepared to be watched out for since then can contain hydrogenated fats and saturated fats like coconut or palm oils.

- Eat more fish. Have at least two servings per week. Fish like albacore tuna, herring, lake trout, mackerel, and salmon contain omega-3 fatty acids, a certain type of oil that can lower levels of low-density lipoprotein (LDL), or bad cholesterol.

- Go vegan for a while-that is, try taking 20 to 30 grams of dietary fiber or fruits and vegetables every day. Soluble fiber is present in apples, barley, brown rice, carrots, legumes, oats, and strawberries, to name a few. Soluble fiber can lower blood cholesterol levels.

- High sodium intake is not healthy. Majority of the people who have high cholesterol levels also suffer from high blood pressure. This ailment can be aggravated with the intake of food rich in sodium or table salt, and processed food. Even antacids, cough remedies, and laxatives contain sodium. If you must take these medications, read their labels first and determine if there are more than 300 mg of sodium per serving. Avoid using those that exceed the limit. Salt can be replaced by herbs and spices.

- Limit your intake of alcohol and sugar. Both do not give the nutrients you will need, but they do contain many calories. They not only increase cholesterol levels, but they can also lead to gastrointestinal problems and diabetes.

- You don't have to avoid meat in your diet to lower cholesterol. But you do have to choose them carefully. Meats are commonly graded by their fat content as Choice, Good, or Prime. Prime grades have the most fat. You can also check the marbling, or the threads of white fat present through a cut of meat. The greater the marbling, the more fat. If you want to be more precise, avoid meat with more than three grams of fat per ounce.

To further aid you in your ideal, couple the tips with exercise and by kicking certain habits like smoking and drinking. These vices can increase your risk of heart diseases and higher cholesterol levels. However, doing exercise, especially aerobic exercise, for at least 30 minutes for three times a week can lower your cholesterol and strengthen your body.

A diet to lower cholesterol is not your only solution to a healthier lifestyle, because even if you change your eating patterns but remain physically inactive, you will not feel the changes you are hoping for.

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A Guide to Foods High in Cholesterol

2008-04-01T14:49:00.000-07:00

A Guide to Foods High in Cholesterol

Most of what we buy, cook, and eat are foods high in cholesterol, saturated fats, and calories. From processed goods to baked pastries, we may be unaware that we have exceeded our limit of cholesterol intake.

Some food products have been known to be nutritious and good for our health, but there are always setbacks. Did you know that while dairy products like milk and cheese are good sources of calcium, they also have a lot of cholesterol?

- Dairy Products

Dairy products like milk, cheese, ice cream, and yogurt are foods high in cholesterol and saturated fat, but they are also sources of important nutrients. Fortunately, there are low fat and nonfat dairy products available for people who do not want the extra cholesterol.

You can get cheeses that are fat free, low fat, part skim, or reduced fat. Basically, choose cheese that has 3 grams or less of fat per ounce. If you want soft cheeses, try getting the low fat (one percent) or nonfat cottage cheese, farmer cheese, or light ricotta or part skim. Additionally, watch out for cheese that have too much sodium in them.

Instead of whole or two percent milk, try skim or one percent milk. The latter are just as nutritious and rich in calcium as whole milk, but with less fat and cholesterol.

- Eggs

The whole egg is not high in cholesterol. It is the yolk, which contains around 213 milligrams of dietary cholesterol. If you cannot avoid eating egg yolks, then at least limit your intake to two per week. The limit extends to the yolks in baked and processed goods. Before buying or eating these types of food, check their labels and see how much cholesterol it has or if it uses whole eggs.

You do not have to stop eating eggs, though. Egg whites have no cholesterol in them. You can even use two egg whites to substitute one whole egg.

- Fats and Oils

By their names alone, you can tell that fats and oils pack cholesterol and calories. But that does not mean that they are completely bad for your health. With substitutes and a limit to the total fats and oil intake, you can continue to enjoy your meals.

There are vegetable oils you can use instead of those full of unsaturated fats. Choose canola, sunflower, corn, soybean, olive, sesame, peanut, and safflower oils instead. For margarine, go for the soft tub or the liquid kind. Salad dressings and mayonnaise also come in light or nonfat kinds.

Minimize using butter, fatback, lard, and solid shortenings because these are high in fat and cholesterol.

Even though most of what we eat are foods high in cholesterol, it does not necessarily mean that we have to drastically change our diet. We can continue to enjoy our meals but we do have to be careful and vigilant of what we take in. The labels on the containers of the food you buy are there for a reason. Check them and see if you are going to be eating too much calories, fat, or cholesterol. You do not have to avoid them, but you can eat them in moderation.

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Why Vitamin B6 Is Important

2008-04-01T14:47:00.002-07:00

Why Vitamin B6 Is Important

Vitamin B6 is one of eight water-soluble B vitamins. It was discovered in the 1930s during nutrition studies on rats. Vitamin B6 is exists in three major chemical forms: pyridoxine, pyridoxal, and pyridoxamine. Vitamin B6 performs as a coenzyme to carry out metabolic processes that affect the body’s use of protein, carbohydrates, and fat. Vitamin B6 also is involved in metabolism of protein and carbohydrates, the production of insulin, red and white blood cells.

Vitamin B6 is an especially important vitamin for maintaining healthy nerve and muscle cells. It is also take part in the production of DNA and RNA, the body's genetic material. Vitamin B6 is necessary for proper absorption of vitamin B12 and for the production of red blood cells and cells of the immune system. It also helps to convert tryptophan to niacin, and may be found in nuts, meat, fish, eggs, wheat germs, milk, and whole grain foods.

Vitamin B6 can be found in, avocados, bananas, carrots, fortified cereals, green bean, hazelnuts (filberts), lentils, potatoes, salmon, shrimp, soybeans, spinach, sunflower seeds.

The daily Recommended Dietary Allowance (RDA) of vitamin B6 is various depend on age. For men and women between 19-50 years old can take 1.3 mg. Women over 50 years old need 1.5 mg, while men need 1.7 mg. An additional between 0.1-0.7 mg is needed during the pregnancy and lactation period. High amounts (100–200 mg per day or even more) may be recommended for certain conditions.

Deficiency of vitamin B6 is rare, since most foods eaten contain this vitamin. Signs of a Vitamin B6 deficiency include peeling skin (dermatitis), cracked and sore lips, inflamed tongue and mouth, neuropathy, depression, anxiety, loss of libido, insomnia, water retention, inability to process glucose, itchy, body weight loss/gain, weakness, mental confusion, irritability, nervousness, inability to sleep, hyperactivity, anemia, skin lesions, and kidney stones. It is important to have a physician evaluate these symptoms so that appropriate medical care can be given.

Vitamin B6 is usually safe, at intakes up to 200 mg per day in adults. However, sustained periods of large doses may cause irreversible nerve damage. The excess of vitamin B6 may also lead to kidney stone formation. Although vitamin B6 is a water-soluble vitamin and is excreted in the urine, very high doses of vitamin B6 over long periods of time may result in painful neurological symptoms known as sensory neuropathy. Symptoms of a pyridoxine overdose may include poor coordination, staggering, numbness, decreased sensation to touch, temperature, and vibration, and tiredness for up to six months.

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America's Food Supply - Are Offshore Bargains Mitigating All-American Quality?

2008-04-01T14:47:00.001-07:00

America's Food Supply - Are Offshore Bargains Mitigating All-American Quality?

I was recently stunned by some disturbing news about the "Hostess Twinkie" snack cake. It turns out that the deliciously sweet and tasty staple of the baby boomer generation is no longer All-American. "Can you believe that?" It turns out that along with many other non-traceable imported additives, it now contains a really wholesome sounding ingredient called thiamine mononitrate - a product that comes from petroleum. Chinese petroleum to be precise. Produced in Chinese refineries and repackaged in Chinese factories. "Is anything sacred anymore? Do you think we could get an RDA from the FDA on that important non-nutrient?"

As it turns out, my ignorance of such matters in all likelihood parallels that of the typical American consumer. It seems we've simply been 'asleep at the wheel'. While most of us have been snoozing, the Chinese have gradually chipped away at the world's industrial and manufacturing markets gaining an ever-increasing share of production and profits. Ingenuity, quicker product delivery and lower prices have all contributed to their remarkable growth. Now, I'm certain it's been a win-win situation in many markets, but I can't help expressing concern when price and production capacity begin to compromise or threaten food safety and consumer health.

The recent and tragic events surrounding the contamination of pet food was a much-needed wake-up call for most Americans. It exposed the startling reality of a food system at risk and a bureaucratic infrastructure that's ill equipped to provide the necessary checks and balances for food safety and quality assurance. In the current state of poorly regulated and inspected food additives and products, we can be assured that the more we outsource, the less control we have over quality or safety.

A recent headline remarked, "if you pop a vitamin C tablet in your mouth, it's a good bet it came from China". Not surprisingly, many of the world's vitamins are indeed now manufactured in China. Statistics also show that during the past ten years, China has captured an estimated 90 percent of the U.S. market for vitamin C. Additionally, it supplies America with the bulk of its vitamins A, B12 and E, while quietly driving nearly everyone else out of business.

Chinese pharmaceutical companies have also taken over much of the world market in the production of antibiotics, analgesics, enzymes and primary amino acids. According to industry estimates, China makes about 70 of its aspirin and 35% of its acetaminophen (Tylenol).

Fortunately for everyone, most of China's industry is highly skilled, self-regulating and consistently producing high quality products. However, the lower tiers of Chinese industry are quite a different story. Many factories are dirty with older machinery and have no system for regulating sanitation or quality. Inspectors have little interest in public health or safety since many either work for the same company they're inspecting or they're employed by the city governments which are in fact, part owners of the companies they're allegedly "regulating".

The big problem for consumers, who may wish to avoid certain products from sources known to be risky is that, at present, U.S. laws don't require food and drug sellers to label products with the country of origin of ingredients, which makes it impossible for consumers to know where food or supplements are coming from, not to mention which factory produced them. I think it's fair to say that proper nutrition and food safety is difficult enough for us consumers when the system is working properly. What makes it easy for the bad guys is that we Americans tend to take an awful lot for granted by assuming that everyone is doing their job properly to protect us. But, how can we expect quality control when so few distributors and manufacturers know the true source of their ingredient.

While it may be a little too late for the "Twinkie" we can only hope that our members of Congress will finally take the necessary action to put proper controls in place that will ensure the safety and security of our vulnerable food supply.

For additional information and important resources, please visit New Day Nutrients

Copyright 2007 Harry Monell. All rights reserved. Please feel free to share the entire contents of this article with your friends or post it on your site as long as it is left intact with all links unchanged, including this notice.

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Our Body Cannot Synthesize the Powerful Vitamin C

2008-04-01T14:46:00.001-07:00

Our Body Cannot Synthesize the Powerful Vitamin C

Vitamin C - a very potent antioxidant which can defend us from harmful free radicals, cannot be synthesized by our body.

Some mammals like rats, have their own manufacturing plant for Vitamin C. No wonder they can live in dirty places because they have a ready supply of this potent vitamin. The immune system of humans will not be adequate for the exposure to harmful microorganisms that rats are subject to.

As an Antioxidant

Vitamin C is water soluble and it could stay in the body until it is excreted through the urine as waste. Unlike fat soluble vitamins like vitamin E which can be stored in the fats for future use.

The antioxidant properties of Vitamin C operate in the water regions of our body. Free radicals which come near Vitamin C are easily neutralized.

Depending on the antioxidant needs of an individual, a 500 mg intake of Vitamin C can be consumed from 3 to 5 hours or a bit more. That's why you hear nutritionists recommend that you eat fruits on several servings spread throughout the day.

As an immune booster

Our immune system is the first level of defense against harmful foreign invaders. With a weak immune system, our bodies would easily be attacked by harmful invaders.

A friend of mine was once diagnosed to have this thyroidism. Laboratory results showed that her immune system was attacking the T4 cells in her body. The doctor tried to correct the problem by prescribing a pill to lower the activity of her immune system. Less than 24 hours later, she contracted several diseases. Rashes, tonsillitis and high fever manifested.

This just goes to show how important our immune system is. This example demonstrates that harmful microorganisms are always attacking us and our immune system is constantly doing its job defending the attacks.

Vitamin C is required for the proper function of leukocytes as well as raising the production levels of our immune system. Boosting our immune system with Vitamin C can make their functions more efficient.

As a prevention for arthritis

Bodily structures such as bones and cartilages requires a protein called collagen to hold them together and keep them in optimum condition. Vitamin C is a requirement for the synthesis of collagen making it a preventive measure for degenerative diseases like arthritis.

Where can you get Vitamin C?

The best way to get Vitamin C into your body is to eat foods which contain Vitamin C, especially fruits and vegetables. Four to seven servings of fruits spread throughout the day can get you the antioxidants you need for the day.

Another way is to take supplements with Vitamin C. You'll achieve a more healthy life if you add this vitamin daily to your body.

Why humans cannot manufacture Vitamin C while other mammals can remains to be a mystery. Scientists have proven with extensive research that Vitamin C is vital to our well being.

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Coral Calcium - Natures Wonder Mineral

2008-04-01T14:45:00.000-07:00

Coral Calcium - Natures Wonder Mineral

While some people may dismiss this phenomenon as a chance observation, there are new scientific and medical discoveries that give credible, scientific basis for the use of coral calcium for health. One key constituent of coral calcium is readily absorbable calcium and magnesium, but other factors within coral, including its highly balanced mineral content and the occurrence of microbes, may account for observed benefits. Oprah Winfrey recently had "experts" on her show that said that the reason for the longevity and good health of the Okinawans was the good food they eat and their lifestyles. Although this sounds acceptable, it does not stand the test of scientific scrutiny or even simple logic. Only a short distance away from Okinawa there are islands where the people eat the same food, have the same lifestyle and yet they are diseased and have a much shorter life expectancy. Also, prestigious Japanese scientists have concluded that the reason for the good health and longevity of the Okinawan people is their consumption of 'calcium rich coral water'.

However, despite recent findings, for a great many years, Japanese and American scientists and researchers attributed longevity in Okinawa Prefecture to the climate and diet of the people. This is an obvious misconception that can be proven. In Okinawa, the one thing that we are certain of is that for many years Okinawans have used coral in inventive ways and even when not added in their food preparation, its habitual presence enriches the environment largely through its presence in water. Then in the 1950's Professor Jun Kobayashi revealed his "ground breaking" work that showed "a direct relationship between the 'hard water' that is consumed by Okinawans and their long and healthy life span." The work of Professor Kobyashi was published in the Sokai Journal of Okinawa under the loosely translated title "The secret of health and longevity in Okinawa, where many people live to an advanced age and where the incidence of all diseases is low". Also, in 1985, Dr. Jun Sato, Professor of Okayama University presented his research at the academic society where his investigation concluded that the lower rate of disease and the longevity of the Okinawans "was due to the calcium enriched coral water". Finally, Professor Jun Kobayashi of the University of Okayama presented a paper in 1990 where "he concluded that there was a correlation between longevity and good health and the calcium rich coral water in Okinawa".

Thus, these men of science in Japan have all concluded that the good health and longevity of the Okinawans is due to the calcium rich coral waters, which means that vitamin d (produced though significant exposure to sunlight), working in biological tandem with calcium due to its assistance in its absorption in the intestine, also plays a crucial role in the fountain of youth

Bobs Products are brought to the public to supply everyone with the same minerals that the Okinawas use by http://www.coralsupreme.com

Source: Free Articles

Natural Sweeteners: Which One Should You Take?

2008-04-01T14:43:00.000-07:00

Natural Sweeteners: Which One Should You Take?

There are many natural sweeteners to choose from if you want to avoid sugar, but don't want any of the artificial sweeteners over which there are a few questions. You can choose from xylitol, luo han, stevia and others, but before discussing these, let's have a look at the problems with sugar, artificial sweeteners and the American sugar industry.

Sugar as most people know it originates either from sugar cane or sugar beet, though by far the biggest American industry is in the cane. There are many different types of sugar, though that obtainable from cane sugar is sucrose. Sucrose is a disaccharide and carbohydrate, stored by plants as a reserve energy source to be used when needed. Humans cannot directly use sucrose, and it is metabolized in the body to glucose which needs the hormone insulin to help convert it into energy.

Insulin is produced in the pancreas, and a lack of it, or the body's failure to use it properly, is referred to as diabetes. There are two types of diabetes:

Type 1: A total lack or deficiency of insulin due to the pancreas producing insufficient quantities of insulin, or even none at all. This is often seen in young people and is generally cause by the immune system attacking the insulin-producing sells in the pancreas. The treatment for type 1 diabetes is to introduce insulin to the blood, normally by means of injections, plenty exercise and the adoption of a high carbohydrate low fat diet.

Type 2: This is strongly associated with obesity and weight, and is due either to insufficient insulin production by the pancreas (but not as deficient as for Type 1 diabetes) or an inability of the cells of the body to properly use insulin. Type 2 diabetes does not always require insulin injections, and can be treated by exercise, diet and weight control. However, there are occasions where insulin injections are also required. It tends to affect people older than those with Type 1 diabetes and 90% of cases are of this type.

Both types, however, are connected with an excess of glucose in the blood, into which most sugars are converted. A diet low in sucrose will go a long way towards helping people that suffer from either type of diabetes, and control of carbohydrate intake should include a reduction in the intake of sucrose in the form or beet or cane sugar. This accepted, then if you need a sweetener, a saccharide free natural sweetener would appear to be the logical choice.

You could opt for a synthetic sweetener, but they also have their problems. There is evidence that saccharin could be a carcinogen, and 'aspartame' disease is not a myth. The other artificial sweeteners also have sufficient questions that natural sweeteners would appear to be the obvious choice. But which? That is the question. Let's have a look at some and check out their pros and cons.

The first is Stevia. This is a South American herb that is 400 times sweeter than sucrose and yet is very low in calories and does not affect diabetics. Used throughout most of the world, it has not been approved by the FDA as a food additive due mainly, it would appear, to lobbying by the American sugar corporations. This is understandable, since mass substitution of sugar by stevia in processed foods is entirely possible, but would cost the sugar corporations billions.

However, it is available to purchase from health food stores, and does not appear to possess the problems that aspartame does. Unlike that sweetener, it can be used in baking and cooking, and is ideal for diabetics and people suffering from yeast infections such as candida. Such infections are aggravated by sugar in the colon, since yeasts love sugar, but they cannot survive on stevia. The safety of stevia has been proven through hundreds of years of popular use without any problems.

However, there are others. Luo Han Guo is a sweet Chinese fruit of which extracts are marketed as a natural sweetener. The plant it comes from is the Momordica grosvenori, a member of the cucumber squash family that grows in the mountainous areas of southern China. The sweeteners it contains are called mogrosides that are terpene glycosides, of which there are five different forms, the main one being termed mogroside-5.

The extract is available in the form of a powder consisting of around 80% mogrosides, and possesses around 250% of the sweetness of sucrose. This, too, can be used in cooking; because it is stable to heat and contains about 2% of the calories of ordinary sugar (one half teaspoon is equivalent to 25 teaspoons sugar). You can help 50 medicines go down for the same calories of getting one down using sugar!

Not only that but, like stevia, there are no known side effects. It has been used for many centuries in Chinese medicine in the treatment of gastrointestinal conditions and conditions of the respiratory tract. Unlike natural sweeteners, luo han has been found to be useful in helping to manage diabetes since it does not cause insulin levels to rise and are not involved in energy production, so have no effect on your weight. The mogrosides from luo han are also under study as inhibitors of certain tumors, and might be able to inhibit skin tumor growth. Other possible medical advantages include helping to reduce atherosclerosis and heart disease, so would appear to be a useful sweetener to use in your coffee!

Finally, xylitol. It was during World War II that Finnish scientists rediscovered xylitol that had been previously used in Germany as a sweetener in the late nineteenth century. The sugar shortage resurrected this substance that can metabolize without the need for insulin.

Xylitol is a substance that is found in some fruits and vegetables and also in corn cobs. In fact, it is a product that appears in animal metabolism, and so is perfectly safe. It is known to help support the immune system, and to help reduce the effects of aging. It possesses antibacterial properties due to its 5-carbon ring and has been approved by the FDA. Xylitol can replace sugar in most of its domestic uses, including in baking and as a natural sweetener. It is also used extensively in chewing gum as a sweetener that does not cause dental cavities due the acid caused by bacterial attack on the sugar.

However, one use to which xylitol cannot be put, nor any of the other natural sweeteners mentioned here, is in fermentation. Try these for your wine or beer and you will be very disappointed at the low alcohol level of your brew! This is also, however, one of the benefits of xylitol: it cannot feed the yeasts that cause candida or any other yeast infection. Although it is a saccharide, it is the same as the others in this respect.

So, which of these natural sweeteners should you take? The choice is yours since each has its own benefits with very few disadvantages and certainly no recorded side effects that we know of. Use stevia for superior sweetening effects, and make up a concentrated solution of it in water for your cooking. Use luo han if you have gastrointestinal problems, and use xylitol if you want fresher breath and to protect your teeth.

Use none for brewing or winemaking, and use any of them if you are diabetic. The choice is yours. These sweeteners are available at your local or internet health food store.

Source: Free Articles

Vitamins And Minerals For Optimal Health

2008-04-01T14:42:00.000-07:00

Vitamins And Minerals For Optimal Health

Health is a major concern in the United States, from vitamins and minerals, to the proper nutrition and intake, it is hard to get the proper amount of nutrition you need everyday from just the regular foods you intake.

Vitamins and minerals are naturally occurring substances necessary for many processes in the body. Vitamins and minerals are substances your body needs in small but steady amounts for normal growth, function and health. They are necessary for virtually all reactions to occur in the body.

Vitamins and minerals are in many foods you eat, but you can also take a supplement to make sure you get all the nutrients you need. Vitamins and minerals are not present in typical diet we eat at the level they were a couple of generations ago.

Vitamins and minerals are used by our bodies and if we do not get enough of the right ones it can affect us mentally and physically. Vitamins and minerals are two completely different things: minerals help the vitamins work. Vitamins and minerals are considered necessary because they may partake in the chemical reactions within the body that allow humans to actually burn the fuels or build new tissues.

Supplements

Dietary supplements aren't meant to be food substitutes, as they can't replicate all of the nutrients and benefits of whole foods, such as fruits and vegetables. But dietary supplements can still play a role in your health by complementing your regular diet if you have trouble getting enough nutrients. If you depend on dietary supplements rather than eating a variety of whole foods, you miss the benefits of these substances. Although for some people, including those on restrictive diets, dietary supplements can provide vitamins and minerals that their diets often don't.

Dietary supplements can lose potency over time, especially in hot and humid climates. Store dietary supplements in a dry, cool place. Also, store supplements out of sight and away from children.

Health

Your body needs larger amounts of some minerals, such as calcium, to grow and stay healthy. Vitamin C is used to keep many different types of tissue healthy. Calcium along with vitamin D helps to keep your bones healthy. Vitamin E : its usefulness in health and in curing diseases. Even for those who eat a healthy diet, there appears to be difficulty in obtain enough folic acid.

Scientists and researchers know the roles the following vitamins and minerals play in our bodies, and this group may have heart–healthy effects:Three of the B–vitamins: vitamin B6, vitamin B12 and folic acid. Calcium Magnesium Another group of supplements, the antioxidants are still being tested at this time for their benefits in heart disease and cancer prevention.

Nutrients

Your body can't make most micronutrients, so you must get them from the foods you eat or, in some cases, from dietary supplements. A lack of any of the essential micronutrients from the diet may lead to deficiencies, compromising the ability to function and impairing health. These nutrients are needed for a variety of biological processes, among them growth, digestion and nerve function. These nutrients are the main components in your teeth and bones, and they serve as building blocks for other cells and enzymes. Many people don't receive all of the nutrients they need from their diet because they either can't or don't eat enough, or they can't or don't eat a variety of healthy foods.

Supplements can be an inexpensive way to make sure you get all the vitamins and minerals you need, even if you get most of them from the foods you eat. It may be important for you to take certain amounts of some vitamins and minerals in the form of supplements. Vitamins and minerals are vital for human function, each one playing a different role. Vitamins and minerals are essential to our survival. They are generally considered to be the most important aspect of maintaining optimal health.

Article Written By J. Foley

http://tinyurl.com/3ap2zn

Vitamin D - Getting To Know This Important Nutrient

2008-04-01T14:41:00.000-07:00

Vitamin D - Getting To Know This Important Nutrient

Vitamin D, the sunshine vitamin, is a fat-soluble nutrient that is found not only in natural foods, but is also manufactured by the body when the skin is exposed to ultraviolet (UV) rays from the sun. And, it may come as a surprise to many to know that this single vitamin has the potential to not only strengthen our bones and teeth, but is also known to protect against cancer, TB, diabetes, arthritis, the flu and even the common cold.

It's ironic however, that despite accessibility to the outdoors, most people aren't getting sufficient quantities. Variations in blood concentrations can result through seasonal conditions, where cold weather protective clothing and the sun's angle in the winter sky limit the amount ultraviolet light that actually reaches the skin. Additionally, skin color and dietary intake, through balanced nutrition or vitamin supplements all affect vitamin D levels in the body.

Amazingly, when the sun's rays hit the skin, the body converts a cholesterol-type compound into vitamin D. And, it only takes 10 to 15 minutes of exposure on the arms or legs to synthesize an adequate daily dose of the nutrient. However, the place where a person resides will have a significant effect on the skin's exposure to the more direct UV rays.

Inhabitants of the more tropical regions will typically have sufficient levels of vitamin D. However, studies reveal that people throughout the industrial world aren't so fortunate. Individuals in more temperate and colder climates aren't reaching the levels currently recommended to protect the health of bones and teeth, much less the even higher concentrations that research has indicated can provide the additional health and cancer prevention benefits.

It's not too difficult to get the required levels if you happen to be white skinned with your body exposed to the sun wearing nothing more than a bathing suit at mid-day in mid-summer, no matter where you happen to be located. Truth is, the human body can generate 10,000 to 12,000 international units (IU) of vitamin D from a half-hour of summer-sun exposure.

Unfortunately, when heeding dermatologists' warnings about preventing skin cancer, by limiting sun exposure and using a sunscreen, not to mention wearing a hat, long sleeve and long pant clothing, most individuals aren't able to take advantage of this least expensive and most efficient source of this important vitamin.

Recommended food and other nutritional sources of vitamin D include dairy products, predominantly fortified milk, the meat of oily fish, such as tuna, salmon, sardines and mackerel, dark green leafy vegetables, including spinach and broccoli, dry cereal or cereal grain bars as well as, a variety of nutritional supplements.

When vitamin D deficiencies do occur they are usually the result of inadequate dietary availability or intake, increased bodily requirement, increased losses through bodily excretion, impaired absorption and/or utilization by the body where the kidneys cannot convert vitamin D into its active hormonal form. Or, in cases where someone is unable to adequately absorb vitamin D from within the digestive tract, and of course, in situations where there is limited exposure to sunlight.

Daily diets that are deficient in Vitamin D are generally associated with milk allergies, lactose intolerance, and strict vegetarianism. Even infants who are fed only breast milk will also receive insufficient amounts of vitamin D, unless they otherwise receive appropriate levels of vitamin D supplementation.

In children, vitamin D deficiency causes the condition known as rickets, which is a bone disease characterized by a failure to properly mineralize bone tissue. Rickets results in soft bones and skeletal deformities. Surprisingly, prolonged exclusive breastfeeding without vitamin D supplementation is one of the most significant causes of the reemergence of rickets. Additional causes can include extensive use of sunscreen products or even increased utilization of day-care facilities, which can result in decreased outdoor activity and lack of sun exposure among younger children.

In adults, vitamin D deficiency can lead to osteomalacia, which results in muscular weakness in addition to a weakened skeletal structure. Low levels of vitamin D may also increase the risk of developing all forms of cancer.

Unfortunately, obtaining sufficient levels of vitamin D from natural food sources is no easy chore. The established RDA is 200 IU, but many researchers agree the number should fall somewhere between 1,000 IU and 2,000 IU, to lower the risk of cancer and strengthen the immune system. So, for most people, maintaining healthy blood concentrations of this important vitamin will require consuming a balance of vitamin D fortified foods, as well as, ensuring adequate exposure to sunlight.

For additional information and important resources, please visit The Healing Power Of Vitamins And Nutrients

Copyright 2007 Harry Monell. All rights reserved. Please feel free to share the entire contents of this article with your friends or post it on your site as long as it is left intact with all links unchanged, including this notice.

Weight loss groups - diete

2008-04-01T08:05:00.000-07:00

Weight loss groups - diete

Most groups leverage the power of group meetings to provide counseling, emotional support, problem-solving, and useful information.

Psychological aspects of weight-loss dieting

2008-04-01T08:03:00.000-07:00

weight-loss dieting - diete

How the body gets rid of fat

2008-04-01T08:02:00.000-07:00

How the body gets rid of fat

All body processes require energy to run properly. When the body is expending more energy than it is taking in (e.g. when exercising), the body's cells rely on internally stored energy sources, like complex carbohydrates and fats, for energy. The first source the body turns to is glycogen, which is a complex carbohydrate stored in the liver, created from the excess which is ingested. When that source is nearly depleted, the body begins lipolysis, the mobilization and catabolism of fat stores for energy. In this process, fats, obtained from adipose tissue, or fat cells, are broken down into glycerol and fatty acids, which can be used to make energy. The primary by-products of metabolism are carbon dioxide and water; carbon dioxide is expelled through the respiratory system.

Proper nutrition diete - weight lose

2008-04-01T08:01:00.000-07:00

Proper nutrition diete - weight loss

The National Academy of Sciences and the World Health Organization publish guidelines for dietary intakes of all known essential nutrients.

Wikipedia.org

Energy obtained from food - fat loss

2008-04-01T07:59:00.000-07:00

Energy obtained from food - fat loss

The energy humans get from food is limited by the efficiency of digestion and the efficiency of utilization. The efficiency of digestion is largely dependent on the type of food being eaten. Poorly chewed seeds are poorly digested. Refined sugars and fats are absorbed almost completely. Chewing does not compensate for the calorie content of a food that is eaten; even celery, which is primarily indigestible cellulose, contains enough sugars to easily compensate for the cost of chewing it.

Fat loss versus muscle loss

2008-04-01T07:58:00.000-07:00

Fat loss versus muscle loss

Those on low-carbohydrate diets, and those doing particularly strenuous exercise, may wish to increase their protein intake which is necessary. However, there may be risks involved. According to the American Heart Association, excessive protein intake may cause liver and kidney problems and may be a risk factor for heart disease. There is no conclusive evidence that moderately high protein diets in healthy individuals are dangerous, however; it has only been shown that these diets are dangerous in individuals who already have kidney and liver problems.

wikipedia.org

Diete - Physical exercise

2008-04-01T07:57:00.000-07:00

Diete - Physical exercise

Thermoregulation diete

2008-04-01T07:55:00.000-07:00

Thermoregulation diete

Types of dieting

2008-04-01T07:54:00.000-07:00

There are several kinds of diets:

Weight-loss diets restrict the intake of specific foods, or food in general, to reduce body weight. What works to reduce body weight for one person will not necessarily work for another, due to metabolic differences and lifestyle factors. Also, for a variety of reasons, most people find it difficult to maintain significant weight loss over time — among individuals that have lost 10% or more of body weight, only 20% are able to maintain that weight loss for a full year.

Many professional athletes impose weight-gain diets on themselves. American football players may try to "bulk up" through weight-gain diets in order to gain an advantage on the field with a higher mass.

Individuals who are underweight, such as those recovering from anorexia nervosa or from starvation, may undergo weight-gain diets which, unlike those of athletes, has the goal of restoring normal levels of body fat, muscle, and stores of essential nutrients.

Many people in the acting industry may choose to lose or gain weight depending on the role they're given.

Weight loss

2008-04-01T07:52:00.000-07:00

Weight loss, in the context of medicine or health or physical fitness, is a reduction of the total body weight, due to a mean loss of fluid, body fat or adipose tissue and/or lean mass, namely bone mineral deposits, muscle, tendon and other connective tissue.

Unintentional weight loss

A significant loss of total body weight is a serious, chronic illness. Substantial, unintentional weight loss is a symptom of acute or chronic illness, especially if other evidence is present.

Weight loss, for example, accompanied by insatiable thirst and hunger and fatigue may indicate diabetes mellitus, a chronic disease characterized by an abnormal accumulation of carbohydrates in the bloodstream due to insufficient production of insulin, a hormone produced in the pancreas that, when secreted into the bloodstream, permits cellular metabolism and utilization of glucose.

Poor management of type 1 diabetes mellitus, also known as insulin-dependent diabetes mellitus (IDDM), leads to an excessive amount of glucose and an insufficient amount of insulin in the bloodstream. This triggers the release of triglycerides from adipose (fat) tissue and catabolism (breakdown) of amino acids in muscle tissue. This results in a loss of both fat and lean mass, leading to a significant reduction in total body weight. Note that untreated type 1 diabetes mellitus will usually not produce weight loss, as these patients get acutely ill before they would have had time to lose weight.

Myriad of additional scientific considerations are applicable to weight loss, including but not limited to: physiological and exercise sciences, nutrition science, behavioral sciences, and other sciences.

One area involves the science of bioenergetics including biochemical and physiological energy production and utilization systems, that is frequently evidence of diabetes, and ketone bodies, acetone particles occurring in body fluids and tissues involved in acidosis, also known as ketosis, somewhat common in severe diabetes.

In addition to weight loss due to a reduction in fat and lean mass, illnesses such as diabetes, certain medications, lack of fluid intake and other factors can trigger fluid loss. And fluid loss in addition to a reduction in fat and lean mass exacerbates the risk for cachexia.

Infections such as HIV may alter metabolism, leading to weight loss.

Hormonal disruptions, such as an overactive thyroid (hyperthyroidism) , may also exhibit as weight loss.

Intentional weight loss

Weight loss may refer to the loss of total body mass in an effort to improve fitness, health, and/or appearance.

Therapeutic weight loss, in individuals who are overweight, can decrease the likelihood of developing diseases such as diabetes. Overweight and obese individuals face a greater risk of health conditions such as type 2 diabetes, heart disease, high blood pressure, stroke, osteoarthritis and certain types of cancer. For healthy weight loss, a physician should be consulted to develop a weight loss plan that is tailored to the individual.

Weight loss occurs when an individual is in a state of negative energy balance. When the human body is spending more energy in work and heat than it is gaining from food or other nutritional supplements, it will catabolise stored reserves of fat or muscle.

Although weight loss may involve loss of fat, muscle or fluid, weight loss for the purposes of maintaining health should aim to lose fat while conserving muscle and fluid.^{[citation needed]}

Physical Activity

Aerobic exercise

Anaerobic exercise

Strength training

Dieting

Carbohydrate restriction

Protein restriction

Fat restriction

Combination restriction

Therapeutic weight loss techniques

Main article: Bariatrics

Weight loss industry

Wikipedia.org

Natural Cures - fast weight lose

2008-04-01T07:48:00.000-07:00

Natural Cures "They" Don't Want You To Know About is a book written by Kevin Trudeau promoting a variety of non-drug and non-surgical cures for many diseases. Trudeau accuses pharmaceutical companies and the United States government of censoring these products and methods on the basis that it would cut into their profit-margin.

The book has been the focus of much controversy since its publication, with widespread accusations of fraud. The New York State Consumer Protection Board issued a warning in 2005 that the book "does not contain the 'natural cures' for cancer and other diseases that Trudeau is promising." It asserted that "Trudeau is not only misrepresenting the contents of his self-published book, he is also using false endorsements to encourage consumers to buy Natural Cures They Don’t Want You to Know About." The Board also alleged that Trudeau is selling the consumer's contact information to other marketers without their consent and hitting purchasers with unauthorized charges.

Treatment plans

A repeated criticism of the first edition of the book was the lack of treatment plans for any illnesses within its pages, instead containing references to Trudeau's subscription-based website where the actual 'cures' were supposedly posted. Trudeau himself acknowledges that "if you are looking for a particular cure for a particular disease, you are missing the point to this book." He says that people have been "brainwashed" by the drug industry to think that a cure is a chemical compound which, when ingested, causes disease to simply disappear; according to Trudeau, this form of cure does not exist and never will. Instead, the cures he promotes are actually "lifestyle changes" which "help the body to heal itself."

He says that almost all diseases are caused by either nutritional deficiencies, toxins in the body (such as pesticide, herbicides, artificial colors from food, sweeteners, and preservatives, or fluoride and chlorine in conventional tap water), electromagnetic chaos ("I've been able to cure men of infertility by having them stop using laptop computers"), or stress; this weakens the body, making one vulnerable to infection and disease. Treating the causes will result in eliminating the disease. For example, he advocates organic homemade juice fasts for the purpose of getting nutritional benefits without ingesting the chemical additives found in conventional processed food.

Natural Cures has sold more than 3 million copies and remained on The New York Times best-seller list for over nine weeks.

The Weight-Loss Cure "They" Don't Want You to Know About

2008-04-01T07:43:00.000-07:00

The 2007 book titled The Weight Loss Cure "They" Don't Want You to Know About, a weight lose book authored by controversial author Kevin Trudeau, was released in April 2007 (through publisher: Alliance Publishing).Trudeau is a convicted felon with no certified medical training. The controversial book describes a plan to change activity in the hypothalamus gland, linked to the pituitary gland, with the intention to control hunger and regulation of fat cells, by using herbal supplements and repeated use of the hCG hormone.

The book follows up his two other bestselling but critically panned books, Natural Cures "They" Don't Want You to Know About and More Natural Cures Revealed: Previously Censored Brand Name Products That Cure Disease. Weight Loss Cure has appeared on the bestseller's lists of the Wall Street Journal, USA Today, Publishers Weekly, and the The New York Times.

The FTC has filed a contempt of court action against Trudeau and the companies that market his book alleging that Trudeau is in contempt of a 2004 court order by "deceptively claiming in his infomercials that the book being advertised establishes a weight-loss protocol that is "easy" to follow. The action was filed in the U.S. District Court for the Northern District of Illinois on September 17, 2007. According to a FTC Press Release, Trudeau claims that the weight loss plan outlined in the book is easy, can be done at home, and readers can eat anything they want. When consumers buy the book, they find it describes a complex plan that requires intense dieting, daily injections of a prescribed drug that is not easily obtainable, and lifelong dietary restrictions.

On November 16, 2007, Trudeau was found in contempt of the 2004 court order for making "patently false" claims in his weight loss book. U.S. District Court Judge Robert W. Gettleman ruled that Trudeau “clearly misrepresents in his advertisements the difficulty of the diet described in his book, and by doing so, he has misled thousands of consumers.” A penalty will be determined at a later hearing.

Complaints about Kevin Trudeau's weight loss system and business practices can be found at the Consumer Affairs website. In summary, the complaints tend to refer to a problem of unsubscribing from the website and its monthly fees as well as the inability to follow the protocol, detailed by Trudeau, in the United States due to product availability and legal reasons.

Book diet plan

The book's diet has been compared to a diet plan by British endocrinologist A.T.W. Simeons in the 1950s. The book prescribes a multi-month, 3-phase plan that involves changing to all organic foods, with repeated colonic cleansing and liver cleansing, followed by a 2nd-phase period of daily use of HCG (or hCG: human chorionic gonadotropin), typically injections, under the direction of a healthcare provider (or doctor). The use of hCG has been found for men to increase testosterone linked to muscle growth, for burning fat; however, in some clinical studies with women, testosterone levels did not rise, leaving the possibility that hCG would be in a diet plan for men only, and taking hCG could be inappropriate for women (also see: hCG). For men, hCG can have some potential side-effects, including: gynecomastia (growing female breasts), water retention, increase in sex drive, mood alterations, headaches, and high blood pressure. Of course, these side effects are known to those who have taken hCG in much larger quantities (5000iu at one time)than what is being recommended in this diet plan (200iu at the most). Due to such side effects, others warn to limit hCG to 3-week periods (with 4-week breaks) and recommend professional guidance from a physician. Also, herbs, such as tongkat ali ("longjack"), might be used rather than risk hCG.

In Phase 3, use of hCG stops, but food must continue to be 100% organic, or the plan will fail. Other recommended activities include walking an hour a day or more, eating organic grapefruit, and doing breathing exercises. Critics have noted that scheduled doctor visits, buying organic foods and hCG can be very expensive for the average consumer, but also note that wealthy people have paid to follow the plan, and the critics do not deny that the plan might work for people who can afford it. Those critics did not address if taking hCG would be inappropriate for women.

Other critics note that as early as 1962, the Journal of the American Medical Association warned against the Simeons Diet. Others note that in 1976, the FTC ordered clinics and promoters of the Simeons Diet and hCG to cease making false claims about the effectiveness of hCG and its approval status by the FDA for weight loss. Clinical research trials published by the Journal of the American Medical Association and the American Journal of Clinical Nutrition have shown that hCG is ineffective as a weight-loss aid.

Wikipedia.org