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MEAT—PROTEIN EVALUATION & SUMMARY

MEAT—PROTEIN EVALUATION & SUMMARY Meat protein values are often considered to be the only source of the essential amino acids or what is commonly termed ‘complete protein’. This is certainly not true. Apart from the main groups of seafood, poultry and dairy foods, numerous other main food groups such as nuts, seeds, grains and legumes […] Read more

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IS MARGARINE A BENEFICIAL FOOD?

IS MARGARINE A BENEFICIAL FOOD? Margarine is often classed as polyunsaturated, however, most of the lipid content (45%) is in the form of monounsaturated. Margarine is processed via ‘hydrogenation’, which converts vegetable oils into a semi-saturated state. In addition, margarine usually contains additives such as colouring (160 A), food acid (330), antioxidant (306, 320), preservative […] Read more

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WHAT ARE THE MAIN FUNCTIONS OF OMEGA-3?

WHAT ARE THE MAIN FUNCTIONS OF OMEGA-3? The main function of the essential omega-3 is for the production of prostaglandins. These are the regulators of blood pressure, kidney function, blood clotting, inflammatory responses, nerve transmission and are also required for the production of hormones, cell maintenance, supple skin and various digestive functions. In addition, a […] Read more

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MEAT—SUBSTANCES/LOW CALCIUM

MEAT—SUBSTANCES/LOW CALCIUM Uric acid from meat is a problem as it builds up in the bloodstream, forming sharp crystals. The white blood cells attempt to rid the blood of the uric acid crystals; however, they are unable to digest the uric acid crystals and sadly the white blood cells are destroyed in the process. The […] Read more

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