Source : Ed Sykes / Article Emporium
Friday, August 29, 2008
Source : Ed Sykes / Article Emporium
Monday, August 25, 2008
Tackling Metal Braces
Source : Dana Whiteford / www.ezinearticles.com
Thursday, August 21, 2008
1. Look for the USP Seal of Approval
The USP (U.S. Pharmacopeia) is a reputable organization that tests vitamins and supplements to ensure that products: contain what is stated on the label, the supplement doesn't contain harmful contaminants, the supplement will actually break down and release ingredients into the body, and that the manufacturer uses good quality control practices when producing its supplements. If a supplement passes the rigorous testing of the USP, the manufacturer can add a "USP Verified" label on the supplement packaging.
2. Read the Supplement's Ingredient List
a. How much of a nutrient is in each serving
b. % DV (percent daily value)
c. Percentage of RDA (recommended dietary allowance)
d. Other herbs and phytochemicals included, listing quantity per serving and which part of the herb the ingredient is taken from (root, stem, leaf, etc.)
3. Check the Expiration Date
4. Avoid Supplements which Contain Megadoses
5. Beware of Medical Claims
Source : Jennifer Murray / www.suite101.com
Wednesday, August 20, 2008
The grains are pre-eminently nutritious, and when well prepared, easily digested foods. In composition they are all similar, but variations in their constituent elements and the relative amounts of these various elements, give them different degrees of alimentary value. They each contain one or more of the nitrogenous elements, gluten, albumen, caseine, and fibrin, together with starch, dextrine, sugar, and fatty matter, and also mineral elements and woody matter, or cellulose. The combined nutritive value of the grain foods is nearly three times that of beef, mutton, or poultry. As regards the proportion of the food elements necessary to meet the various requirements of the system, grains approach more nearly the proper standard than most other foods; indeed, wheat contains exactly the correct proportion of the food elements.
Being thus in themselves so nearly perfect foods, and when properly prepared, exceedingly palatable and easy of digestion, it is a matter of surprise that they are not more generally used; yet scarcely one family in fifty makes any use of the grains, save in the form of flour, or an occasional dish of rice or oatmeal. This use of grains is far too meager to adequately represent their value as an article of diet. Variety in the use of grains is as necessary as in the use of other food material, and the numerous grain preparations now to be found in market render it quite possible to make this class of foods a staple article of diet, if so desired, without their becoming at all monotonous.
In olden times the grains were largely depended upon as a staple food, and it is a fact well authenticated by history that the highest condition of man has always been associated with wheat-consuming nations. The ancient Spartans, whose powers of endurance are proverbial, were fed on a grain diet, and the Roman soldiers who under Caesar conquered the world, carried each a bag of parched grain in his pocket as his daily ration.
Other nationalities at the present time make extensive use of the various grains. Rice used in connection with some of the leguminous seeds, forms the staple article of diet for a large proportion of the human race. Rice, unlike the other grain foods, is deficient in the nitrogenous elements, and for this reason its use needs to be supplemented by other articles containing an excess of the nitrogenous material. It is for this reason, doubtless, that the Chinese eat peas and beans in connection with rice.
We frequently meet people who say they cannot use the grains, that they do not agree with them. With all deference to the opinion of such people, it may be stated that the difficulty often lies in the fact that the grain was either not properly cooked, not properly eaten, or not properly accompanied. A grain, simply because it is a grain, is by no means warranted to faithfully fulfil its mission unless properly treated. Like many another good thing excellent in itself, if found in bad company, it is prone to create mischief, and in many cases the root of the whole difficulty may be found in the excessive amount of sugar used with the grain.
Sugar is not needed with grains to increase their alimentary value. The starch which constitutes a large proportion of their food elements must itself be converted into sugar by the digestive processes before assimilation, hence the addition of cane sugar only increases the burden of the digestive organs, for the pleasure of the palate. The Asiatics, who subsist largely upon rice, use no sugar upon it, and why should it be considered requisite for the enjoyment of wheat, rye, oatmeal, barley, and other grains, any more than it is for our enjoyment of bread or other articles made from these same grains? Undoubtedly the use of grains would become more universal if they were served with less or no sugar. The continued use of sugar upon grains has a tendency to cloy the appetite, just as the constant use of cake or sweetened bread in the place of ordinary bread would do. Plenty of nice, sweet cream or fruit juice, is a sufficient dressing, and there are few persons who after a short trial would not come to enjoy the grains without sugar, and would then as soon think of dispensing with a meal altogether as to dispense with the grains. Even when served without sugar, the grains may not prove altogether healthful unless they are properly eaten. Because they are made soft by the process of cooking and on this account do not require masticating to break them up, the first process of digestion or insalivation is usually overlooked. But it must be remembered that grains are largely composed of starch, and that starch must be mixed with the saliva, or it will remain undigested in the stomach, since the gastric juice only digests the nitrogenous elements. For this reason it is desirable to eat the grains in connection with some hard food. Whole-wheat wafers, nicely toasted to make them crisp and tender, toasted rolls, and unfermented zwieback, are excellent for this purpose. Break two or three wafers into rather small pieces over each individual dish before pouring on the cream. In this way, a morsel of the hard food may be taken with each spoonful of the grains. The combination of foods thus secured, is most pleasing. This is a specially advantageous method of serving grains for children, who are so liable to swallow their food without proper mastication.
Source : Jack Sands / www.GoArticle.com
Monday, August 18, 2008
The Facts You Should Know About High Blood Pressure And Lowering It Naturally.
Alvin Hopkinson had published many hypertension articles online previously and this is the first time he has compiled some of his best written and highly-read articles into a simple-to-read ebook. Here are some of the contents you will find in his ebook:
- What Are The Symptoms Of High Blood Pressure?
- Understanding Blood Pressure Readings - Easy Reading
- Common High Blood Pressure Medications - Know These 8 Types
- Diets To Control High Blood Pressure
- Natural Cures for High Blood Pressure - 5 Simple and Effective Steps
- Natural Remedies For High Blood Pressure - 7 Effective Ways
Source : www.getfreeebooks.com
Saturday, August 16, 2008
The ebook can be downloaded here
Friday, August 15, 2008
Do you have a "slow" metabolism?
The truth is, no one has a slow metabolism the way you might think. But there's good news - anyone can speed up their metabolism! (Keep reading to find out how you can give your metabolism a boost)
The metabolism is one of the most understood processes of the human body. You may have even made the mistake of thinking it was a body part! (It's not) And the lack of information is leaving people confused.
Each year, tens of millions of people attempt to retake control over their health and the shape of their body; and each year, tens of millions of people feel that they've "failed" because, try as they might, they just can't speed up their metabolism.
This book is the antidote to that way of thinking and feeling, because the perceived failure is not a failure in any of these hard working dieters and exercisers (of which you may be one). The failure is with the medical and nutritional sector as a whole, which has simply not provided people with the information that they need to know in order to speed up their metabolism!
Who Else Wants To Boost Their Metabolism To Levels Never Experienced Before And Shed Pounds At A Rapid Pace?
The best time to start changing your financial habits for the better is when you are faced with a lack-of-cash emergency. Suddenly your faced with the fact that something needs to change if you are ever going to be financially free.
Within my 51 page guide, "How To Boost Your Metabolism," you'll discover the truth on how to speed up your metabolism with simple changes to exercise, diet, and daily life. The report is 100% downloadable and you can be reading in just minutes from now...
...here is just SOME of the information you will find inside:
* What metabolism is and what metabolism isn't. (Page 8)
* How metabolism helps you (in ways you've never thought of). (Pages 8-11)
* The truth behind calories and how your body deals with them (it's the same with fruit as with ice cream). (Pages 11-14)
* How anyone can speed up their metabolism by making changes in these 3 areas of their life. (Page 18)
* The place to start when trying to boost your metabolism through exercise. (Page 19)
* Why jogging isn't enough to boost your metabolism and lose weight by itself. (Page 20)
* The secret to burning more calories while you sit around doing nothing. (Page 21)
* Interval training as your secret weapon for fitness (and burning extra calories). (Pages 22-25)
* How the most health-conscious add variety to their fitness routines (for better results). (Pages 25-28)
* How wine with dinner can help you lose the battle over your metabolism. (Pages 29-30)
* Why getting just the right amount of sleep can help your metabolism grow strong (Plus 6 tricks for getting to sleep on time). (Pages 30-32)
* Will learning to relax turn into one of your best weapons for fighting a slow metabolism? The truth is revealed... (Pages 32-33)
* Why most people are wrong about how they look at calories. (Pages 35-37)
* How to stay within your calorie limit and still get the proper nourishment. (Page 37)
* The secret to eating more to weigh less. (Pages 37-38)
* Experts choose to eat early in the day for this reason. (Page 39)
* Breakfasts that will only make you more hungry later - and you should avoid. (Page 40)
* This type of food takes more energy to breakdown (burning more calories) - and you should get your hands on some. (Page 41)
* Why a trip to the grocery store can be an adventure even for the health conscious. (Page 41)
* The truth about carbohydrates (once adored by weight watchers)! (Pages 42-43)
And there's MUCH more - guaranteed!
The ebook can be downloaded here
Source : Lynn Zingel / www.ArticleBiz.com
Thursday, August 14, 2008
What's going on
Perhaps what's even more remarkable than visible changes is the extensive changes that are taking place inside of your breasts. The developing placenta stimulates the release of estrogen and progesterone, which will in turn stimulate the complex biological system that helps to make lactation possible.
Before you get pregnant, a combination of supportive tissue, milk glands, and fat make up the larger portions of your breats. The fact is, your newly swollen breasts have been preparing for your pregnancy since you were in your mother's womb! When you were born, your main milk ducts had already formed. Your mammary glands stayed quiet until you reached puberty, when a flood of the female hormone estrogen caused them to grow and also to swell. During pregnancy, those glands will kick into high gear.
Before your baby arrives, glandular tissue has replaced a majority of the fat cells and accounts for your bigger than before breasts. Each breast may actually get as much as 1 1/2 pounds heavier than before!
Nestled among the fatty cells and glandular tissue is an intricate network of channels or canals known as the milk ducts. The pregnancy hormones will cause these ducts to increase in both number and size, with the ducts branching off into smaller canals near the chest wall known as ductules. At the end of each duct is a cluster of smaller sacs known as alveoli. The cluster of alveoli is known as a lobule, while a cluster of lobule is known as a lobe. Each breast will contain around 15 - 20 lobes, with one milk duct for every lobe. The milk is produced inside of the alveoli, which is surrounded by tiny muscles that squeeze the glands and help to push the milk out into the ductules. Those ductules will lead to a bigger duct that widens into a milk pool directly below the areola.
The milk pools will act as resevoirs that hold the milk until your baby sucks it through the tiny openings in your nipples.
Mother Nature is so smart that your milk duct system will become fully developed around the time of your second trimester, so you can properly breast feed your baby even if he or she arrives earlier than you are anticipating.
Source : Jodi Siena / www.goarticle.com
Tuesday, August 12, 2008
Tuesday, August 5, 2008
It is possible to have the best of both worlds though. Since most coffee shops offer plenty of selection you don't have to struggle too much to get something that can meet your needs. As the staff behind the counter what they would recommend if you are having trouble figuring it out on your own.
One of the easiest ways to choose something that is low in fat and low in calories is to simply switch to regular coffee. This may be quite a change if you have been enjoying flavored drinks and cappuccino each morning for quite some time. You don't want to get regular coffee though and then load it up with flavors, creamer, and sugar. That is going to defeat what you are attempting to accomplish.
You will find though that many coffee shops offer delicious premium coffee. It is going to be much better than what you can make on your own at home. They may have some specialty blends they offer as well so you can get some variety. Ask about low fat creamers and sugar substitutes so that you can still have something that tastes good to drink. Very few people enjoy their coffee plain.
There are plenty of options for you so don't get stuck on just one. If you try one type of coffee to cut calories and it doesn't meet your standards, try another one. You may struggle initially because these drinks don't taste as sweet as what you have become accustomed to. However, it a short span of time you will get used to the change and even start to enjoy it.
How many times a day do you order a drink from a coffee shop? You may find you need to cut out a few of those stops each day. It can become quite a habit if you have a coffee shop in walking distance of your home or your office. Even if you are drinking low fat or low calorie drinks, the number of them will certainly add up rapidly.
The size of the cups of your coffee need to be taken into consideration as well. You will notice that most coffee shops offer several sizes for your convenience. Cutting back one size can really make a difference over the course of a week and a month. Some people like to go with the bigger size as it is only a few cents more but do you really need it?
If you aren't sure what all is going into the drinks you order at a coffee shop, take the time to ask. Be respectful though and don't do this during a busy rush time of the day for them. This will affect their ability to serve other customers waiting in line. Going to the coffee shop is very common but make sure you are making good choices there if you are concerned about your weight.
Source : Karyn Lewis / www.isnare.com
Saturday, August 2, 2008
Source: Bob Held / http://www.ArticleBiz.com