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.
Oranges offer a bonanza of nutrition -- a single medium-sized orange can provide you with 120 percent of your daily vitamin C requirement, along with valuable fiber and other vitamins and minerals. Unfortunately, though, oranges also provide plenty of acid, and that can irritate people with sensitive stomachs.
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Urinary tract infections and inflammation of the bladder wall can cause frequent urination, discomfort and pain and even incontinence in severe cases. Although it's not always clear why these conditions occur, in some cases food triggers take some of the blame.
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If you've already had gallbladder disease or gallstones, you may wonder if your diet might affect your risk of developing the condition again. If you consume too much sugar each day -- perhaps in the form of sugar-sweetened soft drinks -- you might be increasing your risk.
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Although it's not entirely clear what causes gallbladder problems, eating an unhealthy diet full of saturated fat and refined flour seems to raise your risk of gallstones and gallbladder inflammation. Fish oil, on the other hand, seems to protect against gallbladder problems, not cause them.
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If your hair suddenly begins to fall out -- especially if you're a woman or if you're a man whose hair isn't following the established contours of male pattern baldness -- it can be tough to determine why. You probably wouldn't think to consider your digestive system as a potential cause of this hair loss.
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Soybeans, a staple of the Japanese and Asian diet for more than 5,000 years, contain plenty of protein and little fat, making them a healthy addition to your diet. They also may help prevent certain chronic diseases, such as high cholesterol, and they may protect against certain cancers, as well.
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As you get older, your body experiences physiological changes that likely will affect how you eat, what you eat and how your body processes it, according to Colorado State University. Foods you loved as a 20-year-old may not appeal to you as an 84-year-old.
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