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Carbohydrates, Or Starches And Sugars
Superior carbohydrates are supplied by root vegetables, whole-grain breads and cereals, and fresh fruits and juices. Though all starch is easily changed into sugar in the intestine, this conversion is sufficiently gradual that sugar is released slowly and can thus give a sustained energy pickup. Refined sugar over stimulates the production of insulin and alkaline digestive juices, interferes with the absorption of proteins, calcium, and many other minerals, and retards the growth of valuable intestinal bacteria; hence it should be used sparingly and only to increase palatability.
If sufficient calories are not obtained, body protein and/ or the proteins supplied in foods are used for calories. When the calorie needs are high, ,such foods as bananas, dried fruits, baked yams, cooked whole-grain cereals, root vegetables, and a variety of breadstuffs made of nutritious ingredients can be emphasized. Frozen undiluted fruit juices served over yogurt as a sundae or added to milk drinks can supply natural sugar as well as other nutrients in concentrated form.
To decrease the destruction of body protein and prevent acidosis, some carbohydrate should be obtained six times daily, though the amount need not be large. The more ill the person, the more important it becomes to give a little carbohydrate every hour or two, otherwise vomiting, headache, and the unpleasant symptoms of acidosis occur. If vomiting has already set in, a few teaspoons of concentrated fruit juice or honey taken every 15 minutes, preferably with vitamin B6, usually rectify the situation.
The 2 tablespoons of vegetable oil needed daily to supply essential fatty acids can be obtained from salad dressings, mayonnaise, nuts, sunflower seeds, avocados, and "old-fashioned" (un-hydrogenated) peanut butter or other nut butters, most of which average 1/3 to1/2 fat. Because oil can be used for cooking and seasoning vegetables, it seems to me ridiculous to take it directly from the spoon or to purchase linoleic-acid capsules.
Safflower, sunflower-seed, sesame-seed, walnut, and soy oils contain more linoleic acid than corn, peanut, or cottonseed oil, and many times more than olive oil. Other essential fatty acids can be made in the body from linoleic acid provided several minerals and vitamins are present.
Since even slight rancidity can destroy many nutrients, oils, salad dressings, and lecithin should be kept refrigerated after being opened. It is said that margarines, hydrogenated cooking fats, and highly refined commercial vegetable oils–usually extracted with hexane, or a sort of cleaning fluid–are often prepared from rancid oils. Though the unpleasant odor can be gotten rid of, deleterious chemical changes can never be reversed. The odor of rancidity can be detected for blocks around a vegetable-oil refining company not far from our home. For this reason, I recommend only pressed unrefined oils and have become fearful of using margarines. Modified butter having an excellent flavor and more essential fatty acids than margarines or butter alone can be prepared as follows: Allow a pound of butter to warm to room temperature and blend it in a liquefier with 1 cup of pressed soy, safflower, or peanut oil, or of several oils combined; mold in an ice tray.
Fats are needed to improve the flavor of foods, to satisfy the appetite, and to stimulate bile flow. Butter, cream, gravies, rich cheeses, and other natural fats rarely need to be restricted provided weight permits and the diet includes all nutrients that assure adequate absorption and utilization.
About The Author
David Crawford is the CEO and owner of a Penis Enlargement Pills company known as Male Enhancement Group which is dedicated to researching and comparing male enhancement products in order to determine which male enhancement product is safer and more effective than other products on the market. Copyright 2010 David Crawford of Vigrx Plus Reviews This article may be freely distributed if this resource box stays attached.
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