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.
Iron is a naturally occurring mineral found around the world. It dissolves in ground water when water filters through surrounding rock. The presence of iron in drinking water does not create a health hazard; according to the Environmental Protection Agency.
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The electrolyte disorder hyperkalemia, or high potassium, is a serious and potentially life-threatening condition. The kidneys, with the help of the hormones renin and aldosteron, maintain the balance of potassium in the body.
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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.
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Sucralose is the main ingredient in the artificial sweetener Splenda. Unlike sugar, your body does not metabolize sucralose and so eating it does not affect blood glucose levels. If you are using the diabetic exchange diet plan, up to 8 tsp. of Splenda Granulated counts as a free food.
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An ingredient in personal hygiene products since the 1940s, sodium lauryl sulfate (SLS) is a surfactant. As a surfactant, SLS increases the cleaning and foaming action of shampoos, bubble bath, body washes and toothpaste.
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You can test fruit at home to determine the amount of vitamin C it contains by using the vitamin C titration protocol. In this experiment, iodine is the indicator. Iodine is a strong oxidant that reacts with both vitamin C and starch.
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