Students Of Success

Vitamins are organic substances essential in small amounts for the body’s normal growth and activity. They are obtained naturally from plant and animal foods. Vitamins have two classifications, fat- or water-soluble, depending on the materials in which they dissolve.

Fat-Soluble Vitamins:
Fat-soluble vitamins include A, D, E and K. These vitamins are stored in the body’s fat tissues before they are absorbed in the blood stream. Because the body stores these vitamins, it is not always necessary to get a fresh supply each day. Caution should be used when taking fat-soluble vitamins to avoid the potential of harmful, toxic levels.

Fat-soluble vitamins are required for the maintenance of healthy bones, skin and hair and for bringing nourishment to the cells. Vitamin A is essential for vision, especially night vision. Vitamin K is essential for the formation of blood-clotting proteins.

The major dietary sources of these vitamins are green leafy vegetables, deep orange or yellow fruits and vegetables, cod liver oil, sardines, butter, egg yolks, fortified milk, almonds, wheat germ, peanut butter, corn oil, sunflower seeds, and liver.

Water-Soluble Vitamins:
Water-soluble vitamins include B1, B2, B3, B6, B12 and vitamin C, as well as folic acid and biotin. Water-soluble vitamins, unlike fat-soluble vitamins, are not easily stored in the body and are often lost from foods in the cooking process. It is therefore important to include these vitamins in a daily dietary regimen.

B vitamins are involved in fat and protein breakdown. The B vitamins are required for healthy nervous system function, healthy skin, hair, eyes and liver function. Some of the B vitamins require other B vitamins to work correctly in the body.

Vitamin C (ascorbic acid) is important to the body in the production of collagen, creating connective tissue and supporting our organs. Other functions include protecting the fat-soluble vitamins and preventing scurvy.

The major dietary sources of these vitamins are cereal grains, meat, poultry, eggs, fish, milk, legumes and fresh vegetables. Vitamin C is found in citrus fruits, guava, red bell pepper, papaya, orange juice, broccoli, green bell pepper, strawberries, cantaloupe, tomato juice, mango, potato,
cabbage, tomato, collard greens, spinach, Brussels sprouts, turnip greens, cauliflower, blackberries, and blueberries.

Laura LaGuardia is a contributing editor on www.teddycare.com/Vitamins/ to the Health Information Resources site at www.teddycare.com .
This article may be freely reprinted as long as the author’s resource box and url links remain intact.

Haven’t you always thought that meat protein was superior to plant protein, and that you had to eat meat protein to get “complete” protein for your health and fitness?

And the only way you could get so-called “complete” protein from plant foods was to mix and match certain plant sources of food?

This is certainly what we were all raised to believe, isn’t it? In fact, most Americans, to this day, still believe in the superiority and the absolute necessity of animal protein for health and fitness.

In spite of what the egg, dairy, and meat industries, along with our government and many experts, have told us all these years, meat protein is not superior to plant protein: protein is protein is protein is protein, no matter what source provides the protein.

Whether a certain essential amino acid, the building block of protein, is provided by a plant or animal, it is the same amino acid.

Furthermore, contrary to what many people accept as truth, we do not have to mix and match plant proteins to make a so-called “complete” protein.

If you have any doubts about getting enough protein through plant foods, just look at the animal kingdom.

How many elephants, cows, horses, giraffes, or apes eat cows, chicken, or fish to get enough protein?

How many of these large mammals mix and match plant sources of foods to get complete proteins?

If these animals with great, big strong muscles can eat a diet of plant foods, and not a large variety at that, and get plenty of protein, so can we.

When in doubt, look to nature for answers; not to those people or industries who have an economic interest in certain sources of food, such as the meat, egg, dairy, sugar, and cereal industries.
You may be familiar with the popular book from the 1970s, Diet for a Small Planet. This book promoted the theory that we have to mix and match plant proteins to get “complete” proteins, such as eating rice and beans together at the same meal.

Here is an interesting fact that you may not be aware of.

The author of this book, Frances Moore Lappe, rescinded her “mix-and-match” theory in the early 1980s. She herself said that she had unintentionally misled her readers. She acknowledged the fact that we do indeed get enough protein by eating a variety of plant foods, without consciously combining certain plant foods at one meal.

Do you wonder why you have never heard that plant sources of protein are complete in themselves? Perhaps it has something to do with the power of commercial interest groups.

The World Health Organization recommends that our diets consist of 5% proteinthat’s all.

Oranges have plenty of protein8%. Romaine has plenty of protein34%. Oatmeal has plenty of protein15%. Brown rice (8% protein), cantaloupe (9%), carrots (10%), cucumbers (24%), tomatoes (16%), spinach (49%), broccoli (33%)all of our fresh fruits and vegetables, whole grains, and beans have plenty of protein for human health and fitness.

The fact is, sometimes it’s hard to hear the truth above the roar of the egg, milk, and meat industries, the cultural norm, and our own attachment to the foods we have learned to love to eat.

But, if you listen closely with an open mind, you will become more and more skilled at sorting fact from fiction.

More importantly, as you become more aware, you will consciously make healthier food and lifestyle choices for the lifetime reward of health and fitness, comfort, mobility, joy, hope, and purpose.

Dr. Leslie Van Romer is a health motivational speaker, writer, and lifestyle coach. Visit http://www.DrLeslieVanRomer.com for more inspiration.

Commonly referred to as vitamin B complex, these are water soluble vitamins, several of which are deemed extremely important for carbohydrate metabolism. The most important types, their functions and sources are:-

B1 or Thiamine helps in the conversion of carbohydrate into energy. Thiamine also regulates the functioning of the heart and formation of healthy nerve cells. Lack of this vitamin can cause beri beri. Although many foods have thiamine, few provide it in the concentrated amounts required by the body. Rich sources of Thiamine are pork, liver, heart and kidney meat, brewer’s yeast, eggs, green leafy vegetables nuts, berries and legumes. The consumption of enriched wheat germ and cereal can eliminate Thiamine deficiency.

B2 or Riboflavin, like Thiamine, helps in the release of energy and in conjunction with the other B vitamins assists in the growth of the body and production of red cells. Its deficiency can cause skin lesions and sensitivity to light. It is commonly found in liver, milk, meat, dark green vegetables, whole grain and enriched cereals, pasta, bread and mushrooms.

B3 or Niacin helps maintain healthy skin and nerves. It also helps in the release of energy from foods like carbohydrates. A deficiency of Niacin causes pellagra. The best sources of niacin are liver, poultry, meat, canned tuna and salmon, whole grain and enriched cereals, dried beans and peas, and nuts. Niacin is also made by our body from the amino acid tryptophan.

B6 or Pyridoxine helps in the absorption of proteins. It also plays a role in the formation of red blood cells and the maintenance of the brain functions. Lack of Pyridoxine can cause skin problems, dizziness, nausea and even kidney stones. Foods like whole grains, cereals, bread, liver, avocadoes, spinach, green beans, and bananas are rich in this vitamin.

B12 or Cobalamin is essential in minute amounts for proper metabolism and formation of red blood cells. Since it is primarily found in meat products, vegetarians are advised to take vitamin B12 supplements.

Other B Vitamins

Folate works in conjunction with Vitamins B12 and is required by our body for the formation of body proteins and hemoglobin. It is also necessary for the synthesis of DNA which manages heredity as well as tissue growth and cell function. Pregnant women are advised to have supplements of folic acid to avoid birth defects like spina bifida. Dietary sources are organ meats like liver, kidney and heart, leafy green vegetables, legumes, nuts, whole grains, and brewer’s yeast.

Pantothenic acid, is another B vitamin. It plays an important role in the metabolism of food, synthesis of hormones and cholesterol. It is found in abundance in a variety of foods and also manufactured by intestinal bacteria

Biotin, another B vitamin is essential for the formation of fatty acids and the release of energy from carbohydrates. It is commonly found in all food types and is produced by intestinal bacteria.

Jack Smith writes about various topics. This article is free to re-print as long as nothing is changed, all links remained intact, the bio remains in full and the rel=”nofollow” tag is not added to any of the links. Thank-you - Please visit anorexia-help

Recent findings have concluded that a majority of our illnesses; mental and physical, can be traced back to the way we eat. In two words: “Junk Food”.
Most people know this. So why do we do it to ourselves?
Do we all have a long a painful death wish? Why?

I believe in a majority of cases this has to do with exposure to these foods throughout our lifetimes. They become habit. A habit that seems to be the most difficult to break as we have to eat, and they do seem most convenient in our fast paced world.

We are living in a “throw away society” where our values seem to be forgotten. The best foods for our bodies are vegetables and fruits. How easy is that? They come without fancy expensive wrapping, they are environmentally friendly, people are not dying from consuming them over a course of years, and at the end of the week, they don’t leave piles of garbage and recycling at the end of your driveway.

However it is easier to drive up to a window and mindlessly stuff a fried burger down your cake hole, and drive away with no thought or dishes to clean up.

Our bodies seemingly take on the role of garbage can, all because of convenience and the constant media push.

Very similar to drugs or alcohol, Junk Food becomes habitual. The solution sounds easy enough “eat close to nature”. You need five to ten servings each day of fruits and vegetables. It takes a little bit of time to prepare your own meals but once you get used to it, you start turning your nose down to all those packaged foods. Once you get back to a natural way of eating, then you can start to be picky about organic foods including meats.
Here is a very easy recipe for a healthy meal.

Enjoy!

Chef’s Veggie Burger

1 cup mushrooms and onions

1/2 cup corn and peas

1/2 cup diced peppers

1 cup cooked wild rice

1 cup cooked brown long grain rice

whole wheat bread crumbs

4 eggs; egg beater equivalent

cornstarch

pepper

garlic

olive oil

Saute vegetable and rice together and season to taste. Brown, then place in bowl.
Add liquid egg and mix thoroughly.
Dust with bread crumbs and cornstarch until a very thick burger like consistency.
Season with pepper and garlic to taste. If you like fresh herbs, you can add them too.
Form into patties about 1/2″ thick and grill or pan fry them (with little oil in the pan) in a nonstick pan.
Add tomatoes, lettuce, onions and whatever other condiments you like.

Kate Woods is an athlete, a mother of three, and an award winning entrepreneur. She resides in Canada. Her web page is http://optimumhealth.blogodyne.com

We should eat more vegetables. But knowing doesn’t translate into doing.

So let’s keep it simple. How can we get more of those wonderful veggies into our wonderful bodies?

Adopt a vegetable of the week or month. Experts say it take us that long to form a habit.

Start with an easy vegetable, say the carrot.

Consider the carrot’s statistics: Carrots are crunchy like potato chips, but without the salt. And you definitely can’t “inhale” an entire bag of carrots like you can with chips because carrots fill you up much sooner! That’s a good thing, right?

Next time you’re at the grocery store, buy a bag of carrots. Try the bite-size baby ones. No prep time!

When you get home, divide the big bag into smaller, sandwich-size bags and put them in the refrigerator. Take one with you to work each day. Need a snack? Reach for a carrot bag.

Then progress to other veggies–cucumbers, spinach, cauliflower.

Sure, you’ll have to get creative with some of them. A little dip goes a long way toward making some vegetables more palatable.

Got a salad shooter? Haul it out, dust it off, and run broccoli, zucchini, and spinach through it. Any vegetable will do. A food processor works, too, just put the appliance in a spot where you can use it easily on a regular basis.

Once you’ve shredded or julienned your vegetables, add a couple spoonfuls of your favorite dressing and you’ve got a tasty salad. Throw in some mandarin oranges or a diced apple for a little sweetness and zip. Chopped nuts or sunflower seeds add extra flavor.

Be sure not to go overboard with the salad dressing. A couple spoonfuls should coat all of your vegetables.

Eat a vegetable salad every day for a month and see how good you feel!

Try some shredded veggies in a sandwich and decrease the amount of meat.

Do you need to consume the vegetables in their raw state? No, not at all. Cooking enhances the nutrition of many vegetables, including carrots, and often aids digestion.

So why not cook up a delicious, nutritious pot of vegetable soup. Great news for the culinary-challenged: Making delicious vegetable soup doesn’t require “Iron Chef” status. Just add the vegetables of your choice, some seasoning, and water, then let it simmer.

Traditional soup vegetables include onions, carrots, and potatoes, but experiment with different, more exotic varieties.

Put the soup in a crock pot or slow cooker in the morning and come home to a delicious supper.

Add a small amount of beef or chicken for flavor if you prefer, maybe an ounce or two.

Leftovers make a quick, nutritious lunch the day next. Pack in a thermos to take with you and skip the cholesterol burger and fat fries.

Start your own Veggie of the Month Club. It’ll be a healthy tradition!

Looking for diet and weight loss tips? Kathy Ferneau has created an excellent resource for information on diets, healthy eating, and exercise. Click here: http://www.lose-weight-diets.com

As one of the essential nutrients, minerals have an influence on your children’s growth and development as well as their health.

Even though the body needs only a little amount of minerals, compared to carbohydrates for example, they have an important role in our body. Without minerals, carbohydrates, proteins, and the other nutrients can hardly carry out their functions. Let’s find out where the minerals come from.

Just as vitamins, the body needs minerals to run the process of children’s growth & development. They are also needed to take care of health, including shaping strong bones, producing hormones and maintaining heart pulses.

There are some kinds of minerals required in more than 100 mg per day like calcium. Though, the body only needs a little amount of zinc (less than 100 mg per day), for example.

The body needs the minerals everyday. Among so many important minerals for children, let’s see some of them and how they give benefits to our children.

1. Calcium (Ca)

Benefits:
- good for teeth and bones development
- avoids children from osteoporosis in the future
- controls blood coagulation and muscle contraction
Sources: milk and its processed products, like cheese, butter, yoghurt, and ice cream. Calcium is also available in soy bean and salmon.

2. Iron (Fe)
Benefits:
- helps forming hemoglobin (the color substance in red blood which functions in transferring oxygen from the lung to the whole body)
- important for energy forming and enhancing body immune system
Sources: beef, egg yolk, fruits, bread

3. Magnesium (Mg)
Benefits:
- has an important role in the process of energy metabolism
- controls the vital function of the body, like heart pulse, muscle relaxation, and avoids blood coagulation
- forms bones and teeth together with calcium
Sources: nuts, avocado, meat, milk, chocolate

4. Potassium/Kalium (K)
Benefits:
- produces energy
- controls heart pulse
Sources: banana, avocado, vegetables, cereals

5. Phosphor (P)
Benefits:
- with calcium, phosphor avoids bones and teeth calcification
- controls energy transfer in metabolism
Sources: beef, fish and poultry, egg, cheese, milk, and nuts

Our body, just the same as our children’s, needs a sufficient amount of minerals everyday. It requires a different quantity from every mineral.

For instance, your toddler has to consume at least 500 mg calcium per day, while he or she just needs about 75-100 mg of magnesium per day.

You really need not to file and calculate each mineral whenever you feed your children. How to tell if the children get the sufficient amount of the minerals then?

No need to be confused. The key is in the feeding pattern. Arrange your children’s menu so that they get various kinds of food, which are rich in numerous important nutrients, by giving them alternately.

There’s no food contains complete nutrients. However, one kind of food can contain more than one essential substance. For example, cheese is a great source of calcium and phosphor, besides protein and fat. Though, it doesn’t contain potassium/kalium.

Therefore, as long as your children obtain a great variety of nutritional food in a balanced quantity, just believe that the minerals needed by their body are accomplished.

Adwina Jackson is a wife and mother of a young boy. She’s also the editor of Inspiring Parenting, an online source of valuable parenting information. Please visit Inspiring Parenting for helpful and free parenting info.

A gluten-free, casein free diet is recommended for Asperger’s Syndrome children and adults. Often parents feel rather overwhelmed with such a restrictive diet, and only opt to embrace it as a last resort. The results produced by the diet varies markedly - but the keyword here is RESULT. You can expect some result.

Children with autistic spectrum disorders usually have gastointestinal problems as well, such as reflux, constipation, diarrhoea, vomiting and hiccups. It is know that the proteins found in wheat, rye, oats, barley and dairy products (gluten and casein) aren’t completely broken down in children with Autistic Spectrum Disorders. These undigested proteins can leak into the bloodstream, potentially interfering with neurological processes by having an opiate-like effect upon their systems.

It’s suggested that these undigested proteins (peptides) can reach toxic levels, with the Asperger child seeming to “crave” milk and wheat products. Symptoms of gluten/casein intolerance include red cheeks and ears, dry skin, runny nose, headaches, hyperactivity, tantrums and malformed bowel movements. Does this sound familiar?

So what results can the diet produce? Parents report a variety of outcomes, including - improved sleep patterns, improved speech and communication, improved focus or attention span, improved social skills, improved personal hygiene habits, improved fine motor skills, improved intestinal function, increase in affection shown, reduction of tantrums and irritability.

So a gluten-free, casein-free diet is definitely worth considering for your Asperger child. You don’t have to feel overwhelmed by the restrictive nature of the diet. I suggest simply starting slowly and eliminating one group (either gluten or casein) at a time. Once you’re comfortable without wheat or dairy products, the you can tackle the next element. If you see a desirable result from eliminating one component, you may decide not to go any further.

For our family simply substituting gluten-free flour in all recipes I used was a simple but highly effective action. I’m a home-baker, so in any cakes, biscuits, slices and desserts I just substituted gluten-free flour in my usual recipes. I didn’t add any extras like Xantham gum, and didn’t have any failures.

Finding an alternative to bread was our biggest obstacle. The gluten-free varieties just weren’t the same, so instead we excluded bread altogether. The gluten-free pastas on the market are excellent, but do tend to cook slightly quicker.

I suggest you email all the major distributors of snack foods, such as muesli bars and fruit slices and ask for a list of their gluten-free products. This helps with easy identification at the store. Eating out is difficult at first, but if you mention you’re gluten-free most restaurant or cafe chefs will gladly prepare something gluten-free. (Of course, this rules out the fast food chains who aren’t so obliging!)

For our family the diet finally eliminated all our son’s known trigger foods such as peanut butter, chocolate and caffeine in sodas. We stayed on the diet strictly for 10 months before gradually reintroducing gluten. We have seen no return of the eliminated characteristics in our son (all of those mentioned above). We have continued to use gluten-free pasta and flour in our cooking.

I believe that the gluten-free diet had a detoxifying effect not only on our Asperger Syndrome child, but on all of us, and the benefits have been obvious. So be adventurous and try a gluten-free/casein-free diet for your Asperger child….you may be nicely surprised!

©Nelle Frances

Nelle Frances is the mother of a 15 year old with Asperger’s Syndrome, a Special Needs Educator and Author of the Ben and His Helmet series of books for Asperger children. She is also an active member of 5 Asperger’s Syndrome Support and Advocacy Groups. For more information and Support Strategies visit http://www.nellefrances.com.

Despite the fact that accurate nutrition information can be accessed by almost anyone with an Internet connection or a library card, the 21st century has picked up where the last one left off: one dominated by poor eating habits.

The reason for this national dietary deficiency is not due to any single source or kind of nutrition misinformation. Nor can it be said that a lack of interest or effort on the part of health-conscious Americans is to blame. Actually, there are more health-conscious Americans than ever before. The problem of poor eating habits is not a strategic, idealistic, or tactical one it is a logistical dilemma.

Americans of all ages live such busy, fast-paced lifestyles, that eating nutritious meals is seen as something of a luxury to be enjoyed on special occasions or when one rarely has a few hours to prepare a complete meal. Seldom is this healthy eating challenge more pressing, however, than for the typical business traveler[i].

The second biggest source for unhealthy food in the life of a typical business traveler begins at the airport. The vast majority of these hubs of transit activity offer travelers a selection of fast foods or snack foods that are usually very high in carbohydrates, unsaturated fats, and loaded with calories.

Yet if the airport or station is the second biggest source of unhealthy eating, then what is the first? Without doubt, it is on the airplane itself.

In the past, the criticism levied against airline food was its sheer tastelessness and lack of variety. Yet as the overall awareness of nutrition - and lack of nutrition - in some food sources has grown over the past decade, a related distress has grown over the nutritionally flawed food that most business travelers are subjected to while en route.

Indeed, according to a study by the American weight-loss program organization Nutricise[ii], the average meal served by airlines in all service classes tops 1000 calories. This high number for a single meal is more than half the daily total number of calories for “average eaters”. Yet this problem goes beyond calorie counting. Almost 45% of the 1000+ calories in an airline meal come from fat which is a full 15% more than some experts recommend as the 30% optimum daily fat-from-calorie level[iii].

In response to this challenge, some airlines are offering more eating options for business travelers, including vegetarian and vegan meals that are typically (though not always) lower in saturated fat, calories, and sodium. However, a 2003 study[iv] by the Physicians Committee for Responsible Medicine (PCRM) regrettably noted that of the 10 airlines surveyed, only 1 of the 10 was observed to provide easily available healthy eating choices. 3 of the 10 airlines offered some degree of healthy eating options, though planning ahead was necessary — something that is not always feasible for business travelers. The remaining 6 airlines surveyed were criticized for providing little or no effort at offering vegetarian (i.e. low-fat, low sodium, low calorie) in-flight eating options.

On top of this, business travelers are faced with yet another eating challenge that those not in the air are not forced to address. Whereas most people “on the ground” can physically leave a restaurant or deliberately choose to purchase food that conforms to a healthy eating regimen, those “in the air” are often forced to accept what they are given. Most business travelers are typically short of time and running from meetings to airports and back again. Therefore, the decision to eat the high-fat, high-calorie, high-sodium, and altogether unbalanced airline meal is often better than the alternative of not eating at all.

While some awareness is creeping into the world of business traveler nutrition, thanks in part to the work of the PCRM and others, this awareness is not spreading quickly enough. Business travel in the US comprises over 200 million person-trips per year[v] and this means that a lot unhealthy meals are awaiting a lot of business travelers who, quite frankly, need more nutritious food.

There have been some attempts to respond to this massive business traveler need, including a halfhearted effort by most airlines to revise menus. There have also been several “nutritional supplement” options, typically in fluid or bar form, that have proposed to help fill this business traveler nutritional gap.

Unfortunately, like the revised airline meal effort, the vast majority of these supplements fall short of providing a high-protein, low-calorie, low-carbohydrate nutrition that travelers need. Furthermore, the handful of products that have in some sense met these protein, calorie, and carbohydrate requirements are usually devoid of essential nutrients.

However, a small number of nutritionally wise products are generating positive feedback from business travelers, both for nutritional value content, and for traveler-friendly fluid containers that can take a great deal of airport bag handler abuse. Furthermore, since these products are liquid, they can be ingested easily without needing to be diluted, mixed, or taken with large amounts of water or other fluid.

Taken as either a supplement or a meal on its own, these intelligent and scientifically validated nutritional products - which offer a complete range of essential vitamins - help business travelers stay healthy in ways that fit into their busy, time-conscious lives.

About Protica

Founded in 2001, Protica, Inc. is a nutritional research firm with offices in Lafayette Hill and Conshohocken, Pennsylvania. Protica manufactures capsulized foods, including Profect, a compact, hypoallergenic, ready-to-drink protein beverage containing zero carbohydrates and zero fat. Information on Protica is available at www.protica.com. You can also learn about Profect at www.profect.com.

References

[i] Source “Tips for Eating Healthy Away from Home”. BetterHeathUSA.
http://www.betterhealthusa.com/public/267.cfm

[ii] Source: “Healthy Eating on the Road”. Business Traveler Center Magazine.
http://www.businesstravelerusa.com/articles.php?articleID=291

[iii] Source: “Fat Lowering Tips”. Ask The Dietician.
http://www.dietitian.com/fatlower.html

[iv] Source “Doctors Rate Airline Food for Healthy Options”. The Physicians Committee for Responsible Medicine.
http://www.pcrm.org/news/health031117.html

[v] Source: “Travel Statistics and Trends”. The Travel Industry Association of America.
http://www.tia.org/Travel/traveltrends.asp

Copyright 2004 - Protica Research - http://www.protica.com

Does your kid refuse to eat his greens? Does he or she love gummy bears more than the fruits and veggies you want him to eat everyday? You are not alone. Many parents face the same problem.

Most children are fussy eaters. They love all kinds of junk food and processed food. They would hardly take a look at all those fruits and veggies you put on their tables, but they will gobble up gummy bears with gusto. Responsible parents have always fretted over their children’s affinity for junk food. A growing child needs proteins and vitamins. Lack of these in their daily diet can affect their immunity to diseases. Children fed on a diet of junk and refined foods tend to be frailer and may also do badly in their studies. It can also affect their behavior.

This last point is not been given as much importance as it should be. When the Appleton Central Alternative High School replaced vending machines with water coolers and started offering fresh vegetables, fruits, whole-grain bread and a salad bar in place of the hamburgers and french fries, vandalism among the students nosedived!

The question is how will you make your child eat more nutritional food. In any case, pushing fruits and vegetables down their throat is not an answer. Not just because of the unpleasantness it will cause, but because pollution and other factors have reduced the quantity of vitamins and other nutrients in those foods. You may cram your child’s stomach with fruits, but he or she may still not get the right quantity of nutrients needed daily.

Children’s food supplements containing a revolutionary new class of sugars called glyconutrients could be the answer to the problems faced by parents.

What are glyconutrients. Essentially these are a class of sugars that have been found to be of immense importance in the body’s fundamental process of cell building. A lot of research is currently going on about the effect eight sugars from this class of saccarides have on the body. Two of these, glucose and galactose, are abundant in our diet. The remaining six — mannose, fucose, xylose, N-Acetylglucosamine, N-Acetylgalactosamine, and N-Acetylneuraminic acid - are mostly missing from our food. Glyconutrients strengthen our immunity, and help the body fight many diseases.

The problem is how to get the children to eat these glyconutrients. Glyconutritionals or food supplements containing glyconutrients are now available that resemble and taste like the junk food your children would like to snack on. So if you child loves gummy bears, it would be easy to get him to eat those scrumptious, delicious, colorful gummy-bear shaped glyconutritionals made from natural ingredients. For once, you won’t disapprove of your child chewing on those gummy bears!

Lisa Hyde-Barrett, a registered nurse and wellness advocate, knows the value of good nutrition and its relationship with good health. She’s become passionate about the new research behind sugars, specifically glyconutritional products.
Know more about gummy bears with glyconutrients.

Jack was climbing up the beanstalk and ran into Fiberlady. She was heartily munching on some beans. He asked her what’s with the high fiber food. She wiped the bean juice from her chin and replied that she was fulfilling her daily quota of 25 grams of fiber. Her handful of beans was worth about 8 or 9 grams alone. For the rest of the day, she had planned a menu that included plenty of whole grain breads, veggies, and fruit. She told Jack how simple it was to reach her fiber count for each day. Foods high in fiber are commonly grown and easily found at the local village market.

Fiberlady noticed how the beanstalk was bending unnaturally from Jack’s weight, so she told him how a high fiber diet can help him lose some unwanted pounds. A fiber-rich meal is processed more slowly, which makes us feel satisfied sooner. Guess what? You eat less and lose weight.

Apparently, Jack had been consuming the classic Westernized diet of an excess of overly processed grains, sugars, and fats. At least he was getting some good exercise by climbing and climbing. He complained about the latest results of his cholesterol count. It was evident that he was unaware of the benefits of a high fiber diet. To his amazement, he learned that dietary fiber binds cholesterol and bile in the digestive tract, preventing their reabsorption and re-circulation. If less cholesterol is absorbed, the level goes down.

He discreetly mentioned that the giant was constipated causing much noisy effect around the castle. Fiberlady told him that a well-balanced diet of fiber-rich foods such as unprocessed bran, whole-grain bread, fresh fruits, and vegetables can lessen the chances of constipation. High-fiber diets increase stool size which naturally helps prevent constipation. She cautioned that without a good deal of fluids, fiber might stall and bring about constipation. He said he would share this information with the giant’s great, big, tall wife who was in the habit of serving boys broiled on toast.

Fee-fi-fo-fum,
I smell the blood of an Englishman,
Be he alive, or be he dead,
I’ll have his bones to grind my bread.

If the giant must, Fiberlady suggests the following tasty high fiber recipe for this semi-sweet, dark, hearty bread. Race you to the top of the food pyramid, Jack.

Molasses Oat Bran Bread
yield: 2 round loaves/15 servings

Ingredients:

1 (.25 ounce) package active dry yeast
1 pinch white sugar
1 cup warm water
2 tablespoons butter, melted
1/3 cup molasses
1 cup oat bran
3 cups whole wheat flour
1/2 teaspoon salt
1 tablespoon oat bran

Preparation:

1. In a large bowl, dissolve yeast and a pinch of sugar in warm water. Set aside to rest for about 5 minutes.

2. Mix butter or margarine and molasses into yeast. Add 1 cup oat bran, 2 cups flour, and salt. Stir, and add flour as needed to make dough stick together. When dough forms a ball, turn out onto a lightly floured surface. Knead for 8 to 10 minutes, adding flour as needed to make a slightly sticky and moist dough. Place in a buttered bowl, and turn to coat the surface. Cover with a damp cloth, and let rise until doubled in bulk, about 1 1/2 to 2 hours.

3. Punch down, and form into two round or oval loaves. Place on a greased baking sheet, and allow to rise 1 hour, or until loaves have doubled in size. Sprinkle 1 tablespoon oat bran on top of the loaves.

4. Bake in a preheated 350 degrees F oven for 35 to 45 minutes, or until the tops are a nice dark brown and the bottoms of the loaves sound hollow when tapped.

Per serving: Calories: 132; Total Fat: 2.5 grams
Fiber: 4.1 grams

Stephanie Shank aka Fiberlady has studied nutrition for many healthy years which prompted her commitment to a high fiber lifestyle and the development of her informative website High Fiber Health.