All posts by: editor

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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

IS MARGARINE A BENEFICIAL FOOD?_38.jpg

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 IS CHOLESTEROL AND WHAT DOES IT DO?

WHAT IS CHOLESTEROL AND WHAT DOES IT DO? Cholesterol is described as a waxy fat-like substance. Cholesterol is part of every living cell in the human body, an essential component of cell membranes. Cholesterol is produced by the liver—approx.1000mg per day. It is required for functions such as the manufacture of hormones like oestrogen, cortisone […] Read more

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WHAT ARE THE 3 MAIN GROUPS OF LIPIDS?

WHAT ARE THE 3 MAIN GROUPS OF LIPIDS? Mono-unsaturated lipids have one space in the chain of carbon atoms and this allows for two carbon atoms to share two bonds with each other. Polyunsaturated lipids have four or more ‘free carbon atoms’ forming two or more double bonds, which gives them the ability to transport […] 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

IS BUTTER BETTER THAN MARGARINE?_25.jpg

IS BUTTER BETTER THAN MARGARINE?

IS BUTTER BETTER THAN MARGARINE? Butter is a natural food, it contains no trans fatty acids in the natural state. Margarine does contain trans fatty acids. Once heated, butter is no better than margarine as the fats will be converted into free radicals. Butter is made from cream and milk, a rich source of saturated […] Read more

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WHAT IS THE MAIN FUNCTION OF THE THREE GROUPS OF LIPIDS?

WHAT IS THE MAIN FUNCTION OF THE THREE GROUPS OF LIPIDS? Mono-unsaturated lipids, such as olive oil, hazel nuts, almonds and macadamia nuts, are used by the body for energy, for the breakdown of cholesterol and they are also stored as body fat in the adipose tissues. Mono-unsaturated oils are the best to use in […] Read more

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MEAT—OBESITY, BACTERIA & FREE RADICALS

MEAT—OBESITY, BACTERIA & FREE RADICALS The ideal balanced diet requires 75% fresh foods and 25% cooked foods. Nearly all cooked foods are acid forming. Meat is one of the most acid forming foods. When the blood is in an acid state it can lower the immune system’s ability to protect and heal the body. Excess […] 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