Junk food steals from nutrition integrity

Many 1/2 IMs and IM CDA last June. I always got sick in 1/2 IMs on the run…every time. I determined that part of my trouble was not consuming enough calories on the bike. I liked some of the info I got off GordoWorld..it helped me set up my system for IM. Pre race: Ensure Vanilla at 2 and then 4am. Very little to no solids on race day. I consumed 4 24 oz bottles of Cytomax with protein powder (5:1) and enduralytes mixed in. 600 calories per bottle. It was hot as hell out there so I washed this down with lots of water. 2 bottles on the bike and 2 bottles at bike special needs that I put into a soft thermos bag (this is a MUST) to keep from going bad in the heat. I also consumed about 400 GU calories (Vanilla).

 

This left me feeling good on the run (didn’t get sick). I was on gatorade and water for most of the time. I WISH I had started on the Coke earlier….hit that at mile 21. Next time I go on it at mile 15. I trained extensively with this system and tried various combo before settling in with Cyto. Training with the nutrition means doing long rides and then doing a transition run to see how you feel. I, and many others I know have tried Hammer/Sustained Energy products with horrible results. I can’t digest their products. You’ll have to try for yourself. I have also heard that a number of elite AG triathletes are using the Twinky program…..all sugar all the time…keep hammmering it down from start to finish…with no problems, and great results.

 

I’m going to try this system in training. I’m serious….it’s supposed to work very well (much to the chagrin of some high profit nutrition companies). Americans aren’t eating adequate amounts of needed vitamins and minerals – due, in part, to consumption of junk food. According to a recently published report in the American Journal of Clinical Nutrition, 31% of total calories from the average American’s diet comes from snack foods, alcohol, and condiments that are not nutrient-dense. Researchers from Queens College in NewYork utilized data from the third edition of the National Health and Nutrition Examination Survey (NHANES III), which examined eating patterns of among over fifteen thousand American adults. They analyzed dietary consumption of high calorie foods that are not included in the 5 major food groups promoted by the USDA’s Food Guide Pyramid: dairy, fruit, grains, meat and beans, and vegetables.

Encouraging childeren on good diet

Encouraging your children to eat healthfully and taking an active interest in what they do eat is the best thing you can do for them. I have a son who will soon be 3, and he has been a vegetarian since before he was born. I have encouraged him to at least try everything that I serve, and he eats just about everything happily (except grapefruit). He has a good appetite and I make sure to give him a wide variety of things to eat. In this way, he has grown into a vibrant, strong, healthy little boy (who is also big for his age, I might add).

 

If you plan on going to a totally Vegan diet, more careful planning of the diet would be in order, but a lacto-ovo vegetarian diet is relatively easy to maintain without lot of concern. As long as you and your kids get the required amount of calories from good foods (not junk food), you and they will get all the required protein. Eating a variety of foods helps to ensure that they get the needed nutrients.

 

Give your boys encouragement, love, a variety of healthy foods, and set a good example yourself, and in this way you shouldn’t have any problems. There are some good books out there that can help you with more detailed info. I have enjoyed Sharon Yntema’s books: “Vegetarian Baby” and “Vegetarian Children: A Supportive Guide for Parents “. They are packed with all kinds of useful information. You may be able to get them at your local library, or at least through Amazon.com Books.

Vets on dog nutrition

I don’t know what we’d do without you folks. You are the most helpful, caring, and dedicated professionals I have ever come across as a profession — across the board. My questions, comments, etc., are really intended for those dog owner who automatically assume a body of knowledge on a given subject just because the individual they’re asking has an advanced degree. I believe it’s important for all of us dog owners to recognize that each of us, in every field, has a range of specialities that do not necessarily qualify us as authorities on seemingly related subjects.

 

If you detected a hint of an emotion in my post, it may be my concern about the quality of commercial dog food and how it is represented through marketing efforts. “Meaty” flavor, “Crude” protein, and similar misnomers do a grave disservice to dogs and their owners. Thus, it also concerns me when some veterinarians — whom owners trust — are taken in by this hoopla. All too often, I have seen articles by veterinarians say, in effect, that a good quality commercial dog food is all any dog needs and than dogs do not need nutritional supplements.

 

Usually such articles have also made a scientific-sounding reference to the “risk” of an imbalance in the calcium-phosphorus ratio — as though that had credibility and as though that reference justified such a sweeping observation. I hate to see anybody duped — even medical professionals. We all know the incidence of many diseases and behavior problems in dogs (and people) is rising as we consume more additives, preservatives, emulsifiers, and other toxins — and as the sources of our foods become increasingly suspect. I’m sure you’d also agree that many diseases in dogs and humans can be found at sub-clinical levels where they’re not quite damaging enough to warrant aggressive therapy. We could also question the correlation between foods consumed and the alarmingly high upswing in allergies, asthma, and related diseases. And so on.

Articles on nutrition and nourishment

As long as the subject has turned to the relevance of nutrition in treating FM, I thought I’d change the subject heading. Perhaps the next person to respond will remove the [Was:...] portion and let’s discuss how nutrition can help or hurt PWF. I think it should be obvious to anyone with an open mind that there is no condition of the human body that cannot be made worse by faulty nutrition. It is equally obvious to me — and, I’m sure, to many others — that anyone’s physical condition can be improved by excellent nutrition. After all, what are our bodies made of if not of what we ingest? Our bones, muscles, nerves, body fluids and hormones — where can they come from if not from our food? If you don’t believe this, why waste money on food?

 

Surely there’s more to eating than just the pleasure of it. Until recently — and perhaps this is still true in some places — the conventional medical school curriculum devoted less than one hour over three years to the subject of nutrition. It is no wonder that many doctors think nutrition is of minor importance; they were taught that it is, which is one of the failures of modern Western medicine. Thus, many doctors tell their patients that if they eat a balanced diet there is no need for supplementary vitamins. However, if pressed to define a balanced diet, these doctors will either shrug or point to a pyramid chart on the wall that specifies a certain food groups and a certain number of servings of each.

 

What few doctors — or others who have never tried to grow their own food — know is that it is virtually impossible to obtain the same amount of nourishment from purchased food that one used to obtain when food was grown and consumed locally in soil that was fertilized with natural substances (that is, decomposed organic wastes.) Virtually all of the world’s soils have been so severely depleted today that the food that is harvested is already deficient in nutrients. Furthermore, shipping and storage techniques are rarely designed to preserve whatever nutrients are left in commercially produced food. So, while we may feed ourselves and our families the best food we can provide, the likelihood is still strong that we will not be nourished sufficient for robust good health.

Food Education Resources in Nutrition

“Selling Food for Fun and Profit: Doing It Safely”, is a 4 page booklet designed to help persons responsible for preparing food for festivals, fairs, reunions, church picnics, graduation parties to prepare and serve food safely. Specific directions for food handling are detailed with a checklist for operating a safe and clean temporary food service operation. Ask for Extension Bulletin E-2578 from Michigan State University Bulletin Office, 10-B Agriculture Hall, Michigan State University, East Lansing, MI 48824-1039. The cost is 50 cents each. Orders totaling less than $ 100 must be accompanied by payment.

 

Checks should be made payable to Michigan State University. What You Can’t See Can Hurt You and Your Kids E-2568 “What You Can’t See Can Hurt You and Your Kids” is for child care workers. This 17-page publication explains how to prevent food borne illness in a child care facility. The cost is $ 2.25 each and can be ordered from the MSU Bulletin office at the address indicated above. Nutrition Resources Guidebook 1995 (NRG95) gives you 200 pages of more than you ever wanted to know about food and nutrition resources. Fifty chapters on different topics include reviews, abstracts, references and ordering information for print, audio and video resources. Although Canadian resources are highlighted, important American materials are included.

 

American Dietetic Association publications are listed in the appropriate chapters. All proceeds from NRG95 sales (including writing fees) go to Dial-A-Dietitian Nutrition Information Society of B.C., a not-for-profit organization providing free information on food and nutrition to the public and food and health professionals. The aim is to have NRG95 in every library. You can help through personal contact with librarians in government agencies, universities, schools and in your community.

 

Associations Related to Nutrition & Food Telephone Information Services for Nutrition & Food Education Resources in Nutrition and Food Health-Related Associations and Community Resources General Nutrition and Health Promotion Dietary Standards, Guidelines and Recommendations Cultural and Ethnic Influences on Nutrition First Nations People and Nutrition; Health Promotion; Healthy Eating; Vegetarianism; Sports Nutrition; Dental Health; Bone Health; Vitamins & Minerals; Alternative Health; Weight Control; Eating Disorders.

Public health nutrition discussion

I had the distinct pleasure of working with Carolyn Gleason (DHHS) and Joyce Dougherty (WA DOH) on a grant last year. One of the products was a discussion group: PLNUTR-L. I had a great time working with these two professionals and recommend the experience to anyone. As you can see, I am the moderator of the list but technical nutrition questions should go to Carolyn or Joyce. We had originally thought to keep the list local to Washington State, but I suggested that we open it up to all public health nutritionists for maximum conversation.

 

If you know folks in public health or MCH or others who have an interest in public health nutrition, please forward this message to them. Once again, I remain in your debt for helping me (re)distribute useful and relevant information. You are invited to join us in learning and sharing to improve the nutritional health of our communities! is an open, unmoderated discussion list designed to provide discussion and exchange of information among professionals who provide public health nutrition services, and other interested parties.

 

This list will encourage productive and informative dialogue on specific topics such as: perinatal nutrition; breast-feeding; child nutrition; children with special health care needs; adolescent nutrition; women’s health; chronic disease prevention and health promotion; and aging. role of nutrition in community systems development for specific population groups (e.g., migrant health; minority health; children with special health care needs); development of nutrition in managed care systems; relationships and future of existing programs such as WIC, School Breakfast and Lunch Programs; Child and Adult Care Feeding Programs; CDC initiatives; AIDS projects; cancer prevention; diabetes programs; feeding programs for the elderly; etc.

Tons of nutrition software

This file contains an updated list of nutrition shareware downloadable from various ftp sites and online services. Description for each product is from its author. Nutrition analysis; the program has two main parts. You can choose your foods and than find out the nutritional composition or you can let the program select a diet suited for you and your nutritional needs. All of this is done on a daily basis. A very good shareware product. NUTRIMAN is a management and tracking application for those who want to lose weight, restrict dietary cholesterol or sodium intake, or maintain good nutritional health. The program provides an accurate and reliable source of nutritional information on everyday foods as well as a convenient method of planning and tracking daily nutritional intake that can be tailored to individual eating habits.

 

Use WRA to determine the nutritional content of your favorite recipes, or to see how the nutritional analysis changes with different ingredients. After compiling your recipe, the screen display (or optional printout) displays calories and quantity of protein, carbohydrates, total fats, saturated fat, cholesterol, sodium, potassium and dietary fiber, and percentages of adult US RDA for protein, Vitamins A, C and E, the B vitamins, calcium, folacin, and iron. The completed recipe may also be saved, either separately or in one of the permanent libraries so that you can use it as a building block in future recipes. Nutrition Wizard/Quick-Test is a member of the Nutrition Wizard ™ family of products.

 

It runs from either a Windows icon or the DOS command line. This is delightfully easy and fast health and nutrition-improvement software for everyone. Smart nutrition is crucial to a long life and good health. Achieving it no longer requires solving the mysteries of the USDA food pyramid or baffling nutrition labels on products. In 5 minutes you get an instant big-picture view of calories and nutrition in a clear Low/OK/High “colored light” display. Get detailed reports, too. This is professionally-created, fully-functional software. The large food database encompasses all common food types. Winner of Home PC Top 100 Products of the Year Award. Also other nutrition software products: Atkins Diet, Zone Diet Meal Planner, Diabetes Meal Planner, Magical Dietitian, Renal Diet, Pregnancy Nutrition, Fat to Fit, etc. Evaluation software downloadable from web

The phycological effects of wrong nutrition

Seeing how others have extensively answered your question about different trends in dieting / nutrition, I’d only like to post my 2 cents worth: The Spanish smoke more and drink more alcohol than any other European people. Yet they seem to live longer than the rest. Their breakfast is a cup of espresso, with a dash of brandy and a donut. Or a piece of toast with olive oil and salt sprinkled on top. They have big dinners at ten at night. All of this sounds like cardiac hell, but works. On nutritional requirements, yes. See, for example, “Who Goes First?” by Lawrence K. Altman, M.D. The chapter on “Dietary Deprivations” lays out some of the classic experiments that were done in this area. On the physiological effects of prescribed diets, yes.

 

Many diabetics are able to control their symptoms by carefully planning their intake of sugars and carbohydrates. Also, the effect of an extremely low-fat diet, in conjunction with a regimen of exercise and stress-reduction therapy, on clogged coronary arteries was studied by a Dr. Ornish some years back. Since then, however, I’ve heard rumblings to the effect that he’s gotten a bit inflexible on the issue of whether modifications of his approach might also be effective. As to “fad diets”, though, they suffer from the basic fallacy of being conceived as temporary measures, to be followed just long enough to “get the excess weight off” or whatever.

 

So of course, on the order of 90% of people who “diet” to lose weight, will GAIN BACK all the weight they lost, and sometimes more besides, as soon as the quit “dieting”. If you think you weigh too much, and want to do something about it, you’ve got to adopt a change of habits that you’re willing to stick with *for the rest of your life*. A REAL “weight loss” diet is one you NEVER “go off of”. A lifetime commitment is serious business, and a significant change in the way you live your life is not something to be entered into suddenly or lightly. The human body is far too complicated a mechanism to admit a “quick’n'easy” adjustment. I would therefore suggest the following “reality check” for any “miracle diet” you see touted: “Is this something I’m willing to follow for the rest of my life?”

Essential and beneficial nutrition

Plants use inorganic minerals for nutrition, whether grown in the field or in a container. Complex interactions involving weathering of rock minerals, decaying organic matter, animals, and microbes take place to form inorganic minerals in soil. Roots absorb mineral nutrients as ions in soil water. Many factors influence nutrient uptake for plants. Ions can be readily available to roots or could be “tied up” by other elements or the soil itself. Soil too high in pH (alkaline) or too low (acid) makes minerals unavailable to plants. FERTILITY OR NUTRITION The term “fertility” refers to the inherent capacity of a soil to supply nutrients to plants in adequate amounts and in suitable proportions. The term “nutrition” refers to the interrelated steps by which a living organism assimilates food and uses it for growth and replacement of tissue.

 

Previously, plant growth was thought of in terms of soil fertility or how much fertilizer should be added to increase soil levels of mineral elements. Most fertilizers were formulated to account for deficiencies of mineral elements in the soil. The use of soilless mixes and increased research in nutrient cultures and hydroponics as well as advances in plant tissue analysis have led to a broader understanding of plant nutrition. Plant nutrition is a term that takes into account the interrelationships of mineral elements in the soil or soilless solution as well as their role in plant growth.

 

This interrelationship involves a complex balance of mineral elements essential and beneficial for optimum plant growth. Essential and beneficial The term essential mineral element (or mineral nutrient) was proposed by Arnon and Stout (1939). They concluded three criteria must be met for an element to be considered essential. These criteria are: 1. A plant must be unable to complete its life cycle in the absence of the mineral element. 2. The function of the element must not be replaceable by another mineral element. 3. The element must be directly involved in plant metabolism.

 

These criteria are important guidelines for plant nutrition but exclude beneficial mineral elements. Beneficial elements are those that can compensate for toxic effects of other elements or may replace mineral nutrients in some other less specific function such as the maintenance of osmotic pressure. The omission of beneficial nutrients in commercial production could mean that plants are not being grown to their optimum genetic potential but are merely produced at a subsistence level. This discussion of plant nutrition includes both the essential and beneficial mineral elements.

Jorunal on nutrition

The Organic Consumers Association contacted The Journal of Nutrition and asked them to reveal the names and funding histories of the reviewers for the journal who accepted the study for publication despite the difference between the data and the conclusion. Following is the Journal’s response: The response from The Journal of Nutrition to a letter from OCA requesting the names and funding histories of the reviewers of the Monsanto article: Thank you for your recent letter regarding an article published in The Journal of Nutrition in 1996.

 

It is the policy of the Journal of Nutrition to have submitted manuscripts handled by an Associate Editor who selects one reviewer from our Editorial Board and one ad hoc reviewer for his/her expertise in the research area. As with all scientific journals, the names of the reviewers are confidential. One important aspect of the safety assessment of genetically engineered crops destined for food and feed uses is the characterization of the consumed portion of the crop. One crop currently under development, glyphosate-tolerant soybeans (GTS), was modified by the addition of a glyphosate-tolerance gene to a commercial soybean cultivar.

 

The composition of seeds and selected processing fractions from two GTS lines, designated 40-3-2 and 61-67-1, was compared with that of the parental soybean cultivar, A5403. Nutrients measured in the soybean seeds included macronutrients by proximate analyses (protein, fat, fiber, ash, carbohydrates), amino acids and fatty acids. Antinutrients measured in either the seed or toasted meal were trypsin inhibitor, lectins, isoflavones, stachyose, raffinose and phytate. Proximate analyses were also performed on batches of defatted toasted meal, defatted nontoasted meal, protein isolate, and protein concentrate prepared from GTS and control soybean seeds. In addition, refined, bleached, deodorized oil was made, along with crude soybean lecithin, from GTS and control soybeans. The analytical results demonstrated the GTS lines are equivalent to the parental, conventional soybean cultivar.