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Heartburn? Foods To Avoid!

Will eating this give me heartburn?

To answer this question, we first must understand what heartburn is. It is a burning discomfort usually in the center of the chest that continues up to the throat in some individuals. Stomach acid refluxes (flows upwards through a valve called the lower esophageal sphincter) into the esophagus and irritates its tissue. Certain foods trigger heartburn and you need to identify the foods that trigger your heartburn. This slideshow may help you identify foods that may trigger heartburn and offers suggestions about how the risk for heartburn can be reduced.

Heartburn Trigger: Too Much Food

In general, if a person eats a large volume of food – and it does not matter what type of food it is or how often you’ve eaten it in the past – this large volume of almost any food can trigger heartburn. Consequently, eating smaller portions can avoid volume–related heartburn.

Heartburn Trigger: Eating on the Go

Volume of food intake is not the only problem that can increase the risk of developing heartburn. Nutritionists suggest that eating on the run (grabbing fast food, eating it quickly, then going on to work or other activities) increases the risk for heartburn. To decrease the risk, slow down casually eat foods.

Heartburn Trigger: Fatty Foods

High-fat foods take longer to digest in the stomach and the longer foods remain in stomach, the higher the risk for heartburn symptoms to develop. The risk is much greater if you combine foods that are high in fat with a high volume of these fatty foods.

Heartburn Tip: Cut Back on Fat

Some people may have to give up their favorite foods to avoid heartburn. However, if some of your favorite foods such as shrimp are prepared broiled and not fried, wrapped in fatty bacon, or consumed in large quantities, they may be enjoyed without causing heartburn. Trimming the fat off meat, baking, grilling, broiling, or roasting some foods instead of frying them can help reduce the risk of heartburn.

Heartburn Trigger: Acidic Foods

Foods that contain a normally low pH (acidic foods such as tomatoes, citrus fruits such as oranges, grapefruits, and lemons, or vinegar found in salad dressings) have a risk of causing heartburn when eaten by themselves, or on an empty stomach.

Heartburn Tip: Limit Acidic Foods

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Trimming The Fat! 7 Helpful Tips

Tip No. 1: Drink Plenty of Water or Other Calorie-Free Beverages.

Drink a glass of water before you dive in to a calorie-laden snack. Sometimes thirst can be confused with hunger, so if you drink water first you may feel less hungry. Herbal tea (unsweetened) and flavored sparking water are good options if you’re craving more than plain water.

Tip No. 2: Eat Several Mini-Meals During the Day.

It’s hard to cut calories when you’re always hungry. People who eat four to five small meals a day report less hunger and are better equipped to control their weight. Divide your daily food consumption into small meals and snacks and spread them throughout the day. Try to eat more, earlier; make dinner the last time you eat in the day.

Tip No. 3: Eat Protein at Every Meal.

Protein is more satisfying than carbohydrates or fats, plus, it keeps you feeling full for a longer time. Protein is also important for maintenance of muscle mass. Choose healthy proteins such as lean meats, seafood, egg whites, soy, nuts, beans, or yogurt and lowfat dairy products.

Tip No. 4: Spice It Up.

Flavorful foods can also help you feel satisfied and full. You may not eat as much if the food is full of flavor. Spices or chilies can help season your food, or try eating a red-hot fireball candy if you’re craving a sweet.

Tip No. 5: Stock Your Kitchen With Healthy, Convenient Foods.

Stock up your kitchen with healthy snacks and ingredients in advance. If you know you have the makings of a quick, healthy meal at home, you can avoid the fast-food line. Some good staples to keep on hand include organic whole-grain pasta and breads, frozen vegetables (If you can’t get them fresh from local farms), low-fat cheese, beans and tomatoes, salad greens, and pasture raised chicken breasts.

Why Pasture Raised Chicken?

There are many reasons why Pasture Raised Chicken is better. But here are just a few!

Fat

In 1999, using a grant from the USDA’s Sustainable Agriculture Research and Education program, chicken farmer Barb Gorski compared the nutrition of her chickens to USDA data for conventionally raised poultry. Her pasture-raised poultry contained 21 percent less fat than conventional chicken, and 30 percent less saturated fat.

Vitamin A

Gorski’s study also revealed 50 percent more vitamin A in her pasture-raised chicken meat when compared to conventionally raised broilers. Removing the skin from the meat equalized vitamin A content between pasture- and conventionally raised birds, however.

Omega-3 Fatty Acids

Two 2008 studies out of Portuguese universities and published in “Poultry Science” found that pasture-fed chicken contained significantly higher levels of omega-3 fatty acids than chickens raised without access to fresh forage. One study found significantly higher levels of eicosapentaenoic acid, one of the omega-3 fatty acids. The second study found higher levels of four different omega-3 fatty acids in grass-fed birds.

Tip No. 6: Always Eat Breakfast.

Skipping breakfast is a bad idea for those seeking to lose weight. Some studies show that skipping breakfast makes weight loss more difficult, since it leads to hunger and potential overeating later on in the day. Healthy breakfast choices include high-fiber grain cereals, lowfat milk and dairy products, and fruit.

Tip No. 7: Eat More Fruits and Vegetables.

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4 Food Truths and Myths Go Head-to-Head

In our information-loaded world, it’s difficult to know what’s true and what isn’t—especially when it comes to food choices.

In many case, people are basing their assumptions on either pure myth or the latest diet fad. A perfect example is: Gluten is bad for you. Listening to these ever-changing “rules,” however, can be risky.

“Food myths are dangerous because they can deprive you of the benefits of a healthy diet,” says Tara Gidus, MS, R.D., who’s the team dietician for basketball’s Orlando Magic.

The following are a few myths that deserve to be debunked:

  (1) MYTH: All yogurt is good for you. If you smother anything with enough sugary fruits and toppings, it’s no longer a snack, but dessert.

(2) MYTH: Fresh veggies are more nutritious than frozen or canned. According to the Academy of Nutrition and Dietetic’s Melissa Joy Dobbins, veggies and fruits “are canned as soon as they’re picked so they’re at peak nutrition.”

There’s also research showing that ◊canned tomatoes [www.hunts.com]◊, in particular, contain more of the heart disease-protective carotenoid pigment lycopene than fresh ones. Since statistics indicate that adding tomatoes to your diet is related to increased consumption of healthy vegetables of all kinds (just ask the U.S. Department of Agriculture why), maybe we should all consider stocking up on cans of, say, Hunt’s tomatoes (www.hunts.com). So remember  when it comes to nutrition unless your buying your fruits and veggies from local farmers, frozen will always be better than fresh.

Check out this 2 min video giving you the break down on fresh vs frozen

  (3)  MYTH: Gluten-free diets are healthier. Like trends before them, chalk this up to another diet fad. Without even really knowing what gluten is (a protein found in wheat, barley, and rye), people assume that the 99 percent of Americans who do not have celiac disease should also avoid it. The problem is that such whole-grain foods happen to be rich in vitamin B, calcium, iron, zinc, magnesium, and fiber, and may even help lower the risk of heart disease, Type 2 diabetes and some forms of cancer. That explains, says Peter H.R. Green, the director of the Celiac Disease Center at Columbia University in an interview with WebMD, that going gluten-free “isn’t something anyone should do casually.”

(3.5) What about organic wheat?

In a recent study, researchers at the Organic Center found powerful reasons to stick with organic wheat: Grown without pesticides, it may develop more robust chemical defenses against environmental stresses and predators—and many of the protective compounds act as antioxidants, says Erin Smith, senior science consultant with the Organic Center. Deeper root systems also allow the plants to draw more minerals from the soil, and organic farmers tend to plant older or native varieties, which are frequently more nutritious.

Plus, when it comes to bread, going organic means side-stepping the monster that’s known as frankenwheat—the shorter, stockier “dwarf wheat” that now, after decades of cross-breeding and hybridization, makes up almost all of the wheat we consume. “Frankenwheat codes for a much larger variety of gluten proteins, or ‘super gluten,’ ” says Mark Hyman, MD, author of the New York Times best-selling book The Blood Sugar Solution. “It also contains high levels of a ‘super starch’ called amylopectin A, which excels at making both Cinabons and bellies swell.”

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Effects Of Alkaline Water!

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5 Tips for Healthy Eating as We Age Through Our 20's

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What Is Micro-Clustered Water, and Why Is It Different

We know that water is essential for life. After all, our bodies are made up of 70 percent to 80 percent of this much needed liquid. Yet, we are just now beginning to grasp the complexity of this natural resource.

To understand this necessary component for survival, we must look at its chemical properties and how it works in and with our bodies.

The water molecule is made up of two hydrogen atoms and one oxygen atom to form the famous H2O molecule. However, something you might not know is that water comes in clusters of molecules (not single molecules), and tap water contains very large clusters—approximately 15 molecules per cluster. It’s as if these large groups of water are essentially holding hands.

Translated, that means that when you drink tap water, you will feel fuller longer because of the amount of water molecules that need to be processed by your body for hydration.

Conversely, micro-clustered water, or water that contains only five or six molecules per cluster, will be that much more hydrating, soluble and permeating for the cells and the body. In essence, it’s wetter water, and because there are fewer molecules, more water will be absorbed into the cells at a faster rate.

If it’s confusing, think of it this way: Imagine micro-clustered water as a handful of BB’s compared to a softball. If you throw a softball at a chain link fence, it won’t pass through. However, if you throw the BB’s at a wire fence they will pass through. Micro-clustered water is like that. It permeates the cells of your body, much like the BB’s through the fence, hydrating your body within seconds of drinking it, leaving you less bloated and more comfortably hydrated.

By drinking water that contains fewer molecules, or micro-clustered, alkaline, ionized water like Alkame Water, you can hydrate your body more quickly and efficiently, enhance your energy levels, improve your aerobic capacity and health, and boost your immune system through added antioxidants in the water.

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The Science of Water: What You Drink and Your Immune System

Most people know that their bodies are made up of a great deal of water, but may be surprised to learn that number is about 70 percent—and yet studies show we don’t drink enough to replenish what we need.

Other drinks to be sure, but water? Not even close.

Emphasizing this point is a study conducted by Dr. Alyson Goodman for the Centers of Disease Control and Prevention that suggests one in 10 Americans drinks no water every day.

Zero.

She calls these results “mindboggling.”

“Water is vital for life,” says Goodman. “Many health risks decrease when you drink plain water.”

Goodman believes that the non-water drinkers are getting their water from coffee, sodas, food and other sources, which might theoretically be okay, except for the calories that are associated with those other liquids.

According to Dr. Theodore A. Baroody, in order for a body to function well, it must have water, and in order for it to function properly, it must continuously work to maintain a proper pH or chemical balance.

To this end, the benefits of drinking water can’t be measured (preventing dehydration chief among them), however, adding alkaline water to a diet already rich in nutrient dense foods can help maintain a body’s pH balance, as well as aid in avoiding cancer, weak bones, premature aging and fatigue.

“An unbalanced pH can force your body to borrow important minerals from your vital organs and bones in order to remove excess acid,” Baroody says.

Water such as Alkame Water not only helps regulate these important pH balances in the body, but can boost the immune system, improve cardio-respiratory function and enhance energy levels. It even fights oxidative stress and free radicals.

Unlike its tap and bottled counterparts, Alkame Water goes through a process called “micro-clustering,” in which the molecules that make up water are broken up into smaller “clusters,” allowing body cells to absorb the water much faster, and in turn hydrate you more efficiently.

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What You Should Know About Natural Food Coloring

When you walk down the aisles of your local grocery store, there’s a good chance you’ll see a parent or two scrupulously reading packaging for buzzwords, like healthy, organic and natural — the list goes on. Maybe you’re one of those parents. When making food decisions for your family, you might be looking for healthy, delicious options that your children will want to eat. Notorious for being picky eaters, however, kids won’t eat something unless it looks good. So, you must add one more element to your shopping criteria: visual appeal — namely coloring. Yogurt needs to have a pretty pastel hue. Fruit juices need to have sweet shades. And each cereal flake needs to look as inviting as the box promises — like more than, well, just oats. The big question: How can this happen naturally? “Natural colors are derived from all the active ingredients responsible for colors found in nature, like plants, fruits and vegetables,” says Tammi Higgins, Natural Colors Commercial Development Manager at FMC. “They’re used in food and beverages as an alternative to artificial colors made from coal tar and petroleum. Nature is able to provide bright and vivid colors in every shade of the rainbow.” Think of grapes and red beets — likely items in your fridge. Anthocyanins, derived from grapes and other fruits and vegetables, impart vivid pink to red to purple hues in a wide range of foods, including fruit chews and fruit-based beverages. And the beetroot helps intensify the color of tomato paste or achieve that familiar red in red velvet cake. Annatto is also one of those beautiful color sources found in nature. It is the seed of the tropical bush Bixa Orellana — known as the lipstick tree — which is a plant native to Central and South America. In addition to being used as a spice in traditional cooking, annatto seeds can deliver a bright yellow to orange color, a hallmark of macaroni and cheese — a perennial family favorite. Foods with natural coloring offer a cleaner label with recognizable, non-chemical ingredients. Natural colors are derived from sustainable sources and adhere to vegan, Halal and Kosher standards. They can even be certified organic. So, as you comb the grocery aisles for healthy alternatives for your family — or the occasional candy-coated chocolate treat — look for foods enhanced with colors from nature. Remember, anytime something is added to food, like a natural color to enhance its hue or salt, to preserve it, it’s considered an additive. But when that additive comes from Mother Nature, you can feel confident that you’re making a smart choice.

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Coffee Beans Buying Guide

For centuries, coffee has been one of the most beloved drinks worldwide. Whether in a coffee shop, a restaurant or at home, People around the world drink it and enjoy it. Coffee has many varieties and tastes. One drink of coffee does not always resemble another.

Coffee beans make a huge difference when it comes to the taste of coffee. Good quality beans are the first and most important step to achieving a great quality drink. But with so many varieties on offer, it might be a daunting experience to make your selection. Thats why while choosing coffee beans you should have at least a basic knowledge about the subject and make sure your supplier is a professional and only offers good quality ingredients.

The main types of coffee beans come from Coffea Arabica and Coffea Robusta. Coffea Arabica is considered a higher quality ingredient, but Robusta may also produce a decent drink. Other species like Coffea Liberica and Coffea Stenophylla are less commercially successful.

Another important factor to consider when buying beans is their geographic origin. Coffea Arabica growing in India may produce a totally different flavor than the ones raised in Central America. Even within those regions you may find sub-regions that will produce various flavors. So consult your supplier as to the source of the ingredients and their respective flavors.

The roasting process is also a very important influencer on the ingredients quality. While you can find good commercial coffee beans, artisanal coffee roasters produce the best quality ones. Blends potentially produce better flavors.

Once you have established the source and types of coffee beans that you want to buy make sure you follow these steps, which will help you ensure you buy good quality ingredients:

1.Predetermine what kind of flavor you enjoy: mild or full-bodied, floral-tasting, nutty or winy, and so on, and select the products accordingly

2.Buy freshly roasted beans, for the best quality drink

3.Smell them Good quality beans look and smell appetizing

4.Taste before you make your purchase You can tell which ingredients taste well even in their raw shape.

5.Check whether they are broken or splintered Damaged ingredients will also damage the quality of the drink they make

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Candied Salmon W/ Sweet Potato

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Spinach for Muscle Growth

Spinach contains antioxidant phytochemicals and is a good source of many nutrients that are important for muscle building and strength. The leafy green is rich in the amino acid glutamine, and also contains octacosanol , a compound that has the ability to increase muscle strength. In addition, spinach is one of the richest sources of 20-beta-ecdysterone, a phytochemical that protects the plants from insects, but has powerful anabolic properties in humans.

A 10oz bag of spinach(eating raw or juicing is best) will provide close to 1 g of glutamine, and only about 65 calories, 8 g of protein, 6 g of fiber, almost 300 mg of calcium, 8mg of iron, 80 mg of vitamin C, 16 mg of beta carotene and 35 mg of lutein and zeaxanthin.

SUPER FOOD?

All information was gathered from Muscle and Body Magazine issue March 2013

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Spinach for Muscle Growth

Spinach contains antioxidant phytochemicals and is a good source of many nutrients that are important for muscle building and strength. The leafy green is rich in the amino acid glutamine, and also contains octacosanol , a compound that has the ability to increase muscle strength. In addition, spinach is one of the richest sources of 20-beta-ecdysterone, a phytochemical that protects the plants from insects, but has powerful anabolic properties in humans.

A 10oz bag of spinach(eating raw or juicing is best) will provide close to 1 g of glutamine, and only about 65 calories, 8 g of protein, 6 g of fiber, almost 300 mg of calcium, 8mg of iron, 80 mg of vitamin C, 16 mg of beta carotene and 35 mg of lutein and zeaxanthin.

SUPER FOOD?

All information was gathered from Muscle and Body Magazine issue March 2013

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Spinach for Muscle Building

Spinach contains antioxidant phytochemicals and is a good source of many nutrients that are important for muscle building and strength. The leafy green is rich in the amino acid glutamine, and also contains octacosanol , a compound that has the ability to increase muscle strength. In addition, spinach is one of the richest sources of 20-beta-ecdysterone, a phytochemical that protects the plants from insects, but has powerful anabolic properties in humans.

A 10oz bag of spinach(eating raw or juicing is best) will provide close to 1 g of glutamine, and only about 65 calories, 8 g of protein, 6 g of fiber, almost 300 mg of calcium, 8mg of iron, 80 mg of vitamin C, 16 mg of beta carotene and 35 mg of lutein and zeaxanthin.

SUPER FOOD?

All information was gathered from Muscle and Body Magazine issue March 2013

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Have You Ever Tried A Sweet Potato And Peanut Butter Tapa?

Simply Recipe:

- Boil Sweet Potato

- Slice Boiled Sweet Patoto in 2″ slice

- Sautee in Coconut oil