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.
Diverticulosis refers to a gastrointestinal disorder that causes small pouches, or diverticula, to form on weak spots along the inner lining of your colon, or large intestine. When these pouches are irritated or inflamed, this acute disorder is known as diverticulitis.
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Diverticulosis is a chronic gastrointestinal disorder that affects 1 in 10 Americans over the age of 40, and half of those over 60 years of age. Diverticulosis represents the chronic phase of diverticular disease and diverticulitis is the acute inflammatory phase of diverticular disease.
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One in 10 Americans over the age of 40 develops a chronic gastrointestinal disorder known as diverticulosis, according to the National Institute of Diabetes and Digestive and Kidney Diseases.
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Carrots, like other vegetables, contain a complex carbohydrate known as fiber. When you eat a high-fiber food like carrots, the fiber passes through your gastrointestinal tract without being digested and absorbed.
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Prunes, otherwise known as dried plums, are rich in both soluble and insoluble fiber. The dietary fiber from prunes remains inside your intestines, serving a number of functions as it passes through the bowels. The amount of fiber varies, depending on how the plums are dried and processed.
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Diverticular disease is a chronic gastrointestinal disorder with two distinct phases. Diverticulosis, the chronic phase of the disorder, causes small pouches to bulge outward at weak points along the inner lining of your large intestine, or colon.
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Kiwifruits, also known as Chinese gooseberries, have a fuzzy brown outer coating that hides the bright emerald color of the sweet fruit inside. When you cut open a kiwifruit, you immediately see numerous small seeds that are high in fiber.
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A kernel of wheat grain contains three parts: the germ, endosperm and bran. The endosperm, which makes up about 83 percent of the kernel, is typically ground into white flour. The tiny, high-fat germ portion contains the plant embryo, and is usually removed during processing to extend the shelf life of the flour.
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