The Importance Of Food Elements
The purposes of food are to promote growth, to supply force and heat, and to furnish material to repair the waste which is constantly taking place in the body.
Every breath, every thought, every motion, wears out some portion of the delicate and wonderful house in which we live. Various vital processes remove these worn and useless particles; and to keep the body in health, their loss must be made good by constantly renewed supplies of material properly adapted to replenish the worn and impaired tissues.
This renovating material must be supplied through the medium of food and drink, and the best food is that by which the desired end may be most readily and perfectly attained. The great diversity in character of the several tissues of the body, makes it necessary that food should contain a variety of elements, in order that each part may be properly nourished and replenished.
The Food Elements.
The various elements found in food are the following: Starch, sugar, fats, albumen, mineral substances, indigestible substances.
The digestible food elements are often grouped, according to their chemical composition, into three classes; vis., carbonaceous, nitrogenous, and inorganic. The carbonaceous class includes starch, sugar, and fats; the nitrogenous, all albuminous elements; and the inorganic comprises the mineral elements.
Starch is only found in vegetable foods; all grains, most vegetables, and some fruits, contain starch in abundance. Several kinds of sugar are made in nature’s laboratory; cane, grape, fruit, and milk sugar. The first is obtained from the sugar-cane, the sap of maple trees, and from the beet root. Grape and fruit sugars are found in most fruits and in honey. Milk sugar is one of the constituents of milk. Glucose, an artificial sugar resembling grape sugar, is now largely manufactured by subjecting the starch of corn or potatoes to a chemical process; but it lacks the sweetness of natural sugars, and is by no means a proper substitute for them. Albumen is found in its purest, uncombined state in the white of an egg, which is almost wholly composed of albumen.
It exists, combined with other food elements, in many other foods, both animal and vegetable. It is found abundant in oatmeal, and to some extent in the other grains, and in the juices of vegetables. All natural foods contain elements which in many respects resemble albumen, and are so closely allied to it that for convenience they are usually classified under the general name of “albumen.” The chief of these is gluten, which is found in wheat, rye, and barley. Casein, found in peas, beans, and milk, and the fibrin of flesh, are elements of this class.
Fats are found in both animal and vegetable foods. Of animal fats, butter and suet are common examples. In vegetable form, fat is abundant in nuts, peas, beans, in various of the grains, and in a few fruits, as the olive. As furnished by nature in nuts, legumes, grains, fruits, and milk, this element is always found in a state of fine subdivision, which condition is the one best adapted to its digestion. As most commonly used, in the form of free fats, as butter, lard, etc., it is not only difficult of digestion itself, but often interferes with the digestion of the other food elements which are mixed with it.
It was doubtless never intended that fats should be so modified from their natural condition and separated from other food elements as to be used as a separate article of food. The same may be said of the other carbonaceous elements, sugar and starch, neither of which, when used alone, is capable of sustaining life, although when combined in a proper and natural manner with other food elements, they perform a most important part in the nutrition of the body. Most foods contain a percentage of the mineral elements. Grains and milk furnish these elements in abundance. The cellulose, or woody tissue, of vegetables, and the bran of wheat, are examples of indigestible elements, which although they cannot be converted into blood in tissue, serve an important purpose by giving bulk to the food.
With the exception of gluten, none of the food elements, when used alone, are capable of supporting life. A true food substance contains some of all the food elements, the amount of each varying in different foods.
Uses of The Food Elements.
Concerning the purpose which these different elements serve, it has been demonstrated by the experiments of eminent physiologists that the carbonaceous elements, which in general comprise the greater bulk of the food, serve three purposes in the body;
1. They furnish material for the production of heat;
2. They are a source of force when taken in connection with other food elements;
3. They replenish the fatty tissues of the body.
Of the carbonaceous elements, starch, sugar, and fats, fats produce the greatest amount of heat in proportion to quantity; that is, more heat is developed from a pound of fat than from an equal weight of sugar or starch; but this apparent advantage is more than counterbalanced by the fact that fats are much more difficult of digestion than are the other carbonaceous elements, and if relied upon to furnish adequate material for bodily heat, would be productive of much mischief in overtaxing and producing disease of the digestive organs.
The fact that nature has made a much more ample provision of starch and sugars than of fats in man’s natural diet, would seem to indicate that they were intended to be the chief source of carbonaceous food; nevertheless, fats, when taken in such proportion as nature supplies them, are necessary and important food elements.
The nitrogenous food elements especially nourish the brain, nerves, muscles, and all the more highly vitalized and active tissues of the body, and also serve as a stimulus to tissue change. Hence it may be said that a food deficient in these elements is a particularly poor food.
The inorganic elements, chief of which are the phosphates, in the carbonates of potash, soda, and lime, aid in furnishing the requisite building material for bones and nerves.
Proper Combinations of Foods.
While it is important that our food should contain some of all the various food elements, experiments upon both animals and human beings show it is necessary that these elements, especially the nitrogenous and carbonaceous, be used in certain definite proportions, as the system is only able to appropriate a certain amount of each; and all excess, especially of nitrogenous elements, is not only useless, but even injurious, since to rid the system of the surplus imposes an additional task upon the digestive and excretory organs. The relative proportion of these elements necessary to constitute a food which perfectly meets the requirements of the system, is six of carbonaceous to one of nitrogenous.
Scientists have devoted much careful study and experimentation to the determination of the quantities of each of the food elements required for the daily nourishment of individuals under the varying conditions of life, and it has come to be commonly accepted that of the nitrogenous material which should constitute one sixth of the nutrients taken, about three ounces is all that can be made use of in twenty-four hours, by a healthy adult of average weight, doing a moderate amount of work. Many articles of food are, however, deficient in one or the other of these elements, and need to be supplemented by other articles containing the deficient element in superabundance, since to employ a dietary in which any one of the nutritive elements is lacking, although in bulk it may be all the digestive organs can manage, is really starvation, and will in time occasion serious results.
It is thus apparent that much care should be exercised in the selection and combination of food materials. Such knowledge is of first importance in the education of cooks and housekeepers, since to them falls the selection of the food for the daily needs of the household; and they should not only understand what foods are best suited to supply these needs, but how to combine them in accordance with physiological laws.
Is Hoodia All Hooey
So forgive my skepticism when a friend emailed me a BBC article (BBC. Tom Mangold. May 30, 2003) about a “Kalahari cactus diet.” I read it. I did a little more research. I’m convinced!
Even starving people don’t eat themselves to death because within the hypothalamus there are nerve cells that sense glucose sugar. Food consumption puts sugar into the blood stream. The sugar converts to glucose. The hypothalamus senses the change in glucose and eventually tells your brain that immediate survival is assured and that it’s OK to stop eating.
Well, this Kalahari cactus, called hoodia, has a molecule which scientists have named p.57 that is about 10,000 times more active in the hypothalmus than glucose.
That means that hoodia fires those glucose sugar nerve cells which makes your brain think you are full. You may not have eaten anything at all. And now you don’t even want to.
Lesley Stahl of 60 Minutes (CBS) traveled to the Kalahari to do a show about hoodia. Stahl tried it. Said it tasted like cucumber and, most importantly, did not have any desire to eat or drink for the rest of the day. She reported there were no after effects or side effects.
Big pharma has jumped on this and maybe some day they will be able to synthesize p.57. But for now Mother Nature has not given up her secrets and the only way to benefit from what the BBC call “an organic pill that kills the appetite and attacks obesity” is to get natural hoodia from the Kalahari. There are plans to farm the plant but nobody knows for sure if commercially grown hoodia will have the same properties as the wild plant.
Apparently not all hoodia is equal. Only Hoodia gordonii has p.57. Other Kalahari cactus plants are…cactus. The US government and the South African government regulate the importation and harvesting of Hoodia gordonii. Only companies licensed by the Western Cape Conservation Authority of South Africa, and who have the Certificates to prove it, are selling the genuine article. As you would expect with something this valuable there are lots of exploiters so that Certificate of authenticity is important.
For populations where obesity is a legitimate national health concern, a natural, safe and effective appetite suppressant can’t be anything other than a good thing. You have to wonder about the longevity of the supply however.
For individual use there are other considerations. Your body needs a daily supply of protein and other nutrients to function normally and to stay healthy. Is Hoodia gordonii so powerful that you won’t eat even the minimal amounts? Or drink a healthy volume of water?
High Blood Pressure In Children
Though it is estimated that 4.5% of kids have high blood pressure. High blood pressure is very common among adults but it is also increasing in children these days, a trend that researchers link to the increase in childhood obesity.
The only way to know whether your kid has hypertension is to get it checked regularly. Doctors usually start measuring blood pressure during routine check-ups when a child is about 3 years old.If it remains untreated, high blood pressure can eventually lead to damage to the heart, brain, kidneys, and eyes. But if it’s caught early, monitored, and treated, a child with high blood pressure can have an active, normal life.
Long-Term Complications of High Blood Pressure
When a kid has high blood pressure, the heart and arteries have a much heavier workload. Heart has to work against great force, The heart must pump harder and the arteries are under greater strain as they carry blood. If high blood pressure continues for a long time, the heart and arteries may no longer work as well as they should. Having high blood pressure puts a child at a higher risk for stroke TIA, CVA, heart attack, kidney failure, loss of vision, and atherosclerosis (hardening of the arteries).
Though child may not show symptoms of high blood pressure, it still affects the body and puts the child at risk for those long-term health problems. In rare cases, severe hypertension can cause headaches, dizziness, nosebleeds, heart palpitations, visual changes and nausea. If your child has severe high blood pressure and experiences any of these symptoms, contact your doctor immediately.
When you go to a doctor with your children, It’s not unusual for a first blood pressure reading to be high because the child is nervous, so the doctor will likely take three or four readings – and use an average to determine whether your child has high blood pressure or is at risk for developing hypertension.
Causes of High Blood Pressure
The causes of high blood pressure differ, depending on the age of the child. The younger the child, the more likely the high blood pressure is due to some other condition. High blood pressure among infants most commonly occurs in premature babies. Some newborns have high blood pressure because of problems with the heart, or vascular system, kidneys and lungs. Often, these problems are due to bronchopulmonary dysplasia, an immaturity of the lungs in premature babies, or problems of vessels like coarctation of the aorta, a narrowing of part of the major blood vessel that transports blood away from the heart to the body parts. Among school-age kids and teens, hypertension is usually linked to obesity. Over weight is very common among school age children these days. In some cases it’s due to a problem with the kidneys, although other conditions – like abnormalities in the blood vessels and hormonal disorders – can also be responsible. Some medications (such as steroids or oral contraceptives) can lead to high blood pressure, as can over consumption of alcohol and illegal drugs.
Diagnosing Hypertension in Children
As high blood pressure usually doesn’t produce any symptoms, diagnosing the condition in children can be difficult. The only reliable way to find out if your kid has high blood pressure is to have it regularly measured at routine check ups. So it’s important not to miss those appointments, particularly if your child is obese or if there’s a family history of hypertension. There is also a new test called ambulatory blood pressure monitoring in which a child wears a blood pressure cuff all day. Some consider it more accurate than blood pressure tests in the doctor’s office because the child is less likely to be affected by any stress from visiting the doctor and blood pressure is monitored over a considerable period.
Treating High Blood Pressure
If an underlying illness is causing hypertension, treating that illness may be enough to get the blood pressure back to normal levels. For example treating coarctation of aorta can significantly improve blood pressure. If there’s no underlying illness, your child’s doctor will try to control Blood pressure with natural measures and he may recommend weight loss, increased intake of fruits and vegetables, decreased salt intake, increased exercise, and even relaxation techniques. Kids with hypertension should also quit or never start smoking, which can worsen the long-term associated heart problems as smoking is one of major risk factor for heart attack. Most doctors prefer not to prescribe medication for children with mild hypertension. However, in cases in which lifestyle changes do not improve the condition, then doctor may give medication .
Doing Exercise and participation in organized sports is encouraged for all children whose hypertension is not severe or is well-controlled. In fact, staying fit is the key to both weight and blood pressure control. If your kid is overweight, an ongoing weight-loss program monitored by your child’s doctor and a minimum of 30 minutes of aerobic exercise every day may play very important role in controlling blood pressure. Kids who have severe hypertension should not, however, participate in weight- and power-lifting, bodybuilding, or strength training until their blood pressure is under control and a doctor OKs it.
Remember, earlier you get high blood pressure, earlier you will face its complications. So try to control your blood pressure with in normal limits to stay healthy and enjoy normal life.
Atkins And Unprocessed Foods
One of the key things to remember about the Atkins diet is its focus on raw, unprocessed foods. The center of diet, as shown by the Atkins diet food pyramid, is fresh vegetables and fresh meats. Added into the mix are natural cheeses, a selection of fruits and, eventually, whole unprocessed grains. There aren’t any packaged meats, canned vegetables or instant anything.
There is a reason that the Atkins food pyramid shows these foods in their raw states. There are great health benefits in minimally processed foods. Raw, whole foods retain more vitamins and nutrients than foods that have been through chemical and industrial processing. Manufactured foods are more likely to be tainted with chemical additives that can cause a whole host of problems.
Raw, fresh food ingredients provide the best basis for a healthy diet. Many dieters rely on foods that are technically allowed on the plan, but not good for health. One example is bacon. Many people on the Atkins diet consume lots of bacon. In fact, many use it as a daily part of their protein foods. However, bacon contains high amounts of sodium nitrite, an ingredient that is known to cause cancer. The more bacon they eat, the more they expose themselves to this chemical and many others.
The Atkins pyramid, and the Atkins diet books, recommends unprocessed, unrefined and non-manufactured foods for a reason. If people follow these recommendations, they will lose weight and experience health transformations. By eating fresh and natural foods you’ll be providing your body with the nutrients that you need to have optimum health.
Back to those packaged and processed low-carb foods. Technically, they are part of the low-carb program. They can be used in moderation as substitutes for your favorite carbohydrate heavy foods. In a pinch, low-carb bread and baked goods can help you get over cravings and add variety to your Atkins diet plan. However, one look at the labels of these products shows how chemically processed these items can be.
It is recommended that you use these products sparingly. In some individuals, low-carb packaged items cause carbohydrate cravings. This can make staying on the diet even more difficult. If you find that low-carb processed foods make you want to binge on carb-heavy foods, then its best that you stay away from these products. These products may also have hidden carb counts that will increase your daily carbohydrate level without you realizing it.
If you are experiencing a stall in your weight loss on the Atkins plan, re-evaluate your commitment to unprocessed and unrefined foods. If you’ve been eating too many low-carb processed foods, you may be consuming hidden carbs and eating more than necessary. Try eliminating these products and refocusing your diet on unprocessed and unrefined foods, like those seen on the Atkins diet pyramid. When you go grocery shopping, spend time along the outer rim of the store where the fresh, unprocessed foods are. This will help you avoid the temptation of packaged foods that can lead your diet astray.
You may need to rely on packaged meats, vegetables and fruits from time to time. We lead busy lives and convenience foods are part of life. It’s understandable that you may need to use some canned soup, bacon or canned vegetables in your daily life. However, make an effort to concentrate your dietary efforts on a wide variety of fresh, unprocessed foods. Your health and weight loss efforts will be greatly rewarded.
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