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.
You might like the taste of regular sausage, but it’s high in fat, cholesterol and sodium. Two cooked brown and serve sausage links have 9 grams of fat, 18 milligrams of cholesterol and 209 milligrams of sodium, according to the U.S. Department of Agriculture.
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Too much soda can rob your body of the potassium it needs to function normally. Potassium plays a crucial role in muscle contraction, including your heart and digestive tract. A lower-than-normal level of potassium is called hypokalemia. A small drop in potassium can be asymptomatic, while a bid drop can be fatal.
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Calcium is the most abundant mineral found in the body, with 99 percent stored in bones and teeth. Calcium helps your body perform essential functions including muscle and blood vessel contraction, as well as hormone and enzyme secretion, explains the Office of Dietary Supplements.
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Prepare beetroot juice with fresh beets and your vegetable juicer. Beetroot juice promotes brain health and lowers blood pressure, according to a study from Wake Forest University and published in a 2010 issue of the journal “Nitric Oxide: Biology and Chemistry.” Beet juice contains a high amount of nitrates.
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A whole filet mignon – also called a beef tenderloin roast – is a lean cut of premium beef and one of the most tender cuts of beef you can cook. Lean cuts of meat have less than 10 percent fat and are ideally suited for dry cooking methods like roasting.
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Set your oven to broil when you want to cook flank steak; broiling is a dry-heat cooking method. Flank steak is one of 29 lean cuts of beef available on a cow and is one of America’s favorite pieces of meat, according to the California Beef Council.
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