Nutritional health is achieved through the therapeutic use of whole foods, safe culinary preparation, and understanding the metabolic impacts of specific dietary frameworks and ingredients.
Salt is a mineral composite of sodium and chloride. According to a report from the Massachusetts Department of Health and Human Services, the only difference in different types of salt is the size of the grain and how they are processed.
Read more →
Also known as sweet root, licorice has been used for centuries for medicinal, health and beverage purposes. Licorice root is used in modern times, as well, for conditions such as peptic ulcers, canker sores, eczema, indigestion, colds and coughs, according to the University of Maryland Medical Center.
Read more →
The terms glucosamine and glutamine may sound and look similar, but they are very different organic compounds that perform different roles in your body. Both are often sold as dietary supplements to help with exercise recovery.
Read more →
The human body needs sodium and potassium to remain healthy. These two electrolytes have many functions including maintaining nerve and muscle function.
Read more →
Not all macronutrients are created equal. This family, including carbohydrates, fats and proteins, are the chemicals needed to sustain life. Proteins stand out amongst this group in that they contain nitrogen in addition to hydrogen and carbon atoms.
Read more →
Adult women are encouraged to one and one half cups of fruit everyday and males should have two cups. Dried fruits like apricots are a good source of fiber and can be included in a healthful diet as a fruit serving, with 1/2 cup of dried fruit equal to one cup of fresh fruits.
Read more →
Most people probably would not take the time to classify a fruit as citrus or non-citrus unless they have gastrointestinal problems and should avoid citric acid. Popular citrus fruits include oranges, grapefruit and lemons and are known for being loaded with vitamin-C and detoxifying agents.
Read more →
Sorbic acid is a natural compound that is also made synthetically. First isolated from berries in the 1800s, it became commercially available for use as a food preservative in the 1940s and 1950s.. Due to its antimicrobial properties, it's added to a variety of foods to preserve freshness.
Read more →
Nothing rivals the snap of a bar of chocolate and the rich, milky taste on your tongue. Unfortunately, some medical conditions may make it difficult to enjoy the sweet treat. Eating too much of anything -- including chocolate -- will give you a stomachache, so exercise moderation in your indulgence.
Read more →
Gastritis is the inflammation of the lining of the stomach and may be acute or chronic. Gastritis is mainly caused by a bacterium known as helicobacter pylori.
Read more →
You need the same vitamins in your golden years that you needed when you were younger. But you should focus on certain vitamins as you age, since your body is a bit more fragile and susceptible to age-related illnesses.
Read more →
Serotonin is a brain neurotransmitter well known for its role in mood regulation, and it's also responsible for breathing and regulation of body temperature.
Read more →
One of the most common uses for peppermint oil is as a flavoring for various types of candies, including mints, candy canes, peppermint sticks and chocolate confections.
Read more →
Proper nutrition is essential to your child’s health. Three well-balanced meals each day that include lean meats, fruits and vegetables, and low-fat dairy products may prevent your 5-year-old from developing health conditions such as osteoporosis later in life.
Read more →
If you’re looking for a healthy protein source that won’t break the bank when it comes to fat, look no further than the easy-to-obtain egg white. The scientific term for the goopy, clear part of a raw egg is albumen, according to Exploratorium.
Read more →
Eggs are known for their high protein content, as well as their high cholesterol content. Those with high cholesterol are advised to eat egg whites only, as they are cholesterol-free. When considering eating food raw or cooked, the main concerns are health risks and nutritional value.
Read more →
The branched-chain amino acids -- leucine, isoleucine and valine -- are three of the eight essential amino acids you must obtain through your diet. They share a similar branched shape, which sets them apart from other amino acids, but they’re still used to produce proteins in your body.
Read more →
Tie guan yin, also referred to as ti kuan yin and called "yinyun" in Chinese, is a type of oolong tea set apart by its flowery fragrance reminiscent of orchids.
Read more →
Alfalfa sprouts are a member of the pea family and are therefore classified as legumes. Alfalfa sprouts are nutrient-dense and are rich in vitamins and minerals including vitamin A, B vitamins, zinc, calcium, magnesium and folic acid.
Read more →
Leaves from the stevia plant are a diabetic-safe, low-calorie sweetener that is 100 to 300 times sweeter than sucrose. Stevia is consumed around the world and has no safety concerns regarding its use, according to Drugs.com. It is a zone 9 perennial herb, perfect for your windowsill garden.
Read more →