Edwin Loh: Tips on Healthy Weight Loss: Low Fat Diet and Organic Food (Part 2)
http://www.yogic-slim.com/index.htm?aff=y/89 Top 6 Benefits of a Whole Foods Diet
Increased Fiber Consumption:
Whole foods such as broccoli, brown rice, almonds and oatmeal are great sources of fiber – with six to fifteen grams per serving. Compare this to most animal products which contain no fiber.
Fiber aids in moving wastes from the body and keeping the digestive system clean and functioning properly.
Less Fat Intake:
A whole foods diet includes foods, such as fruits, vegetables and grains, that contain far less fat than a diet which includes animal foods. In fact, even low-fat meals can often have twice as much fat as a whole foods meal.
A lower fat, whole foods diet can help keep cholesterol levels down, reduce the number of calories consumed and help increase your health and vitality.
Decreased Sugar Consumption:
A whole foods diet, which includes a variety of natural complex carbohydrates, is typically more filling and will decrease your desire to eat processed sugar products – which will also decrease your overall food intake.
More Nutrients:
A whole food diet contains plant foods that are a richer source of nutrients than animal products.
Variety of Foods:
The variety of fruits, vegetables, grains, seeds and nuts that are available on a whole foods diet is almost endless. This variety leads to a greater consumption of vitamins, minerals and other nutrients that perform health-promoting functions in the body.
Great Satisfaction and Less Overeating:
The whole food diet includes a wide variety of foods that are dense in nutrients and fiber. These whole foods require more time to properly chew and eat, which results in the consumption of fewer calories. More satisfying meals leads to less overeating, which in turn leads to an optimal level of health and longevity.
It’s evident that the benefits of this type of diet far outweigh any benefits that may be derived from a diet which includes predominantly animal products. In addition, a whole foods are less harmful to the human body.
Nutrient Balance
Carefully planned nutrition must provide an energy balance and a nutrient balance.
The nutrients are:
* Proteins – essential to growth and repair of muscle and other body tissues
* Fats – one source of energy and important in relation to fat soluble vitamins
* Carbohydrates – our main source of energy
* Minerals – those inorganic elements occurring in the body and which are critical to its normal functions
* Vitamins – water and fat soluble vitamins play important roles in many chemical processes in the body
* Water – essential to normal body function – as a vehicle for carrying other nutrients and because 60% of the human body is water
* Roughage – the fibrous indigestible portion of our diet essential to health of the digestive system
What are the daily energy requirements?
Personal energy requirement = basic energy requirements + extra energy requirements
Basic energy requirements (BER) includes your basal metabolic rate (BMR) and general daily activities
* For every Kg of body weight 1.3 Calories is required every hour. (An athlete weighing 50Kg would require 1.3 × 24hrs × 50Kg = 1560 Calories/day)
* For a calculation of your BMR, see the calculator on the Resting Daily Energy Expenditure (RDEE) page
Extra energy requirements (EER)
* For each hours training you require an additional 8.5 Calories for each Kg of body weight. (For a two hour training session our 50Kg athlete would require 8.5 × 2hrs × 50Kg = 850 Calories)
An athlete weighing 50Kg who trains for two hours would require an intake of approximately 2410 Calories (BER + EER = 1560 + 850)
Carbon Dioxide
A colorless, odorless, incombustible gas, CO2, formed during respiration, combustion, and organic decomposition and used in food refrigeration, carbonated beverages, inert atmospheres, fire extinguishers, and aerosols. Also called carbonic acid gas.
Carbon dioxide in its gas form is an asphyxiant, which cuts off the oxygen supply for breathing, especially in confined spaces. Exposure to concentrations of 10 percent or more of carbon dioxide can cause death, unconsciousness, or convulsions. Exposure may damage a developing fetus.
Exposure to lower concentrations of carbon dioxide can cause hyperventilation, vision damage, lung congestion, central nervous system injury, abrupt muscle contractions, elevated blood pressure, and shortness of breath. Exposure can also cause dizziness, headache, sweating, fatigue, numbness and tingling of extremities, memory loss, nausea, vomiting, depression, confusion, skin and eye burns, and ringing in the ears.
You may be more affected by exposure to carbon dioxide if you have a cardiac, lung, or blood disease or condition.
Duration : 0:8:10
Andrea and Randy meet with Naturally Savvy’s very own Nutritionist, Lisa Tsakos, to discuss the benefits of fiber and sugar alternatives.
Aspartame (E951) is an artificial sweetener, used in