Basics Of Nutrition

There are many things to learn about when it comes to nutrition. But the basic concept is ‘What goes in must come out.’ Your body is like a machine it takes what it needs from what you feed it and gets rid of the rest by urine and the bowels.

 

If you notice you have a problem about elimination, you should take it seriously, go see a doctor. Many people have this problem. Don’t be shy or anything, it can be very serous to your health. 

 

The first step, is finding out if there even is a problem. First you should see how many bowel movements you have daily (BM). If you have one per day it’s not a problem, however it is better to have 2 to 3 BM’s a day and more if you eat more often. But if you find you are having one per week or 2 per month, then you have a serious problem.

 

For some people they might say they don’t find the time. The reason could be they are out all day and would prefer to have their BM at home rather than a public bathroom. But let me tell you, you will keep your colon quite happy if you go several times for the day. If you are looking for a trick it would be to eat a lot of raw fruits and vegetables, steamed beets and using digestive enzymes with your meals. Do whatever you can; it will be beneficial to you. 

 

I have just lightly touched on the subject, but if you have a problem you should consult a doctor and seek help. Because this problem is not good for your health, take care of it today and look forward to tomorrow. May you live a healthy and prosper life.

Basic Meal & Menu Planning

As a basis for meals and menu planning, refer to the pyramid information mentioned earlier to make sure you have the basic food requirements met for all family members. Then cross check and plan by looking over basic food categories to target healthy foods to fit the lifestyles and health of everyone. For example, if someone has depression, add some foods mentioned above to his or her dietary plans that aid in the healing and prevention of depression. 

 

Meal planning also depends upon several factors like the number of people eating, meal times, special dietary concerns, budget, available foods, recipes on hand and likes and dislikes of everyone who will be eating. Begin by choosing foods and recipes that you like and know how to prepare well and that fit into everyone’s dietary plans. If one or more people have special needs, like diabetics, plan ahead for substitutions either in the food preparation or food substitution for that individual or for those individuals. 

 

There are a few things to note when making meal choices and menu planning. First, some foods may be advertised a certain way, but that doesn’t mean you can’t experiment. For instance, eggs and sausage can be served for dinner, not just breakfast. And waffles can be made from healthy wheat grains and eaten for lunch with fresh fruits instead of sugary syrup and heavy butter for breakfast.

 

Add variety, too. Have other family members jump in and prepare meals some nights and on weekends. Kids enjoy making macaroni and cheese, so host mac-n-cheese night on Wednesdays, for example. Then alternate different vegetable combinations, colors and textures to vary the menu on a weekly basis (no need to let boredom take over on Wednesdays with the same routine!) 

 

To help with family food budget concerns, clip coupons from newspapers, weekend inserts, and any place you can find them. Downloaded coupons from the Internet to save money, too, from places like CoolSavings.com and CouponCart.com. 

 

RefundingMakesCents offers an affordable subscription to a neat print magazine for coupon deals, trades and lots more, with a secret code to their website for Internet coupon-codes for lots of online companies like Amazon.com (cookware) and Barnes and Noble (cookbooks). 

 

Also note seasonal food selections for savings. Create menus and meals based upon what’s on special that week or month. Hint: stock up and store or freeze special-priced items and family favourites when possible and storage room and the budget allows. But don’t overdo it. With convenience stores and supermarkets for food shopping in practically every neighbourhood anymore, there is no need to hoard. An old saying, “Haste makes waste” might apply if you see a great buy, purchase multiple items, then let them become outdated and have to toss them out. 

 

One fun way to save is by trading coupons and working out food deals with friends, family, neighbours, your church group and anyone else who’d like to join in. Food cooperatives and farm markets available in your area may offer special pricing to groups or large purchases. So team up for better purchasing power and split everything up between group members. If you’re not into that much organization, go one-on-one with a neighbour, other friend or relative. Buy a huge bag of potatoes, onions, oats, and / or other foods, then share. 

 

Here is one special item to note with regards to dietary planning. It’s unfortunate, but fast foods, especially those that are high in fat content (fried, greasy foods), are often cheaper than good, healthy food choices. For example, lean beef costs more than high-fat beef; cereals high in nutritional value are often priced much higher than the low-cost, sugary brand names. And low income and homeless people are particularly victims of this situation, many times needing to turn to the less healthier food choices for survival. So whenever possible, your plans might want to include donating a portion to homeless shelters and churches who would probably be more than willing to take extras off your hands.

Ayurveda and The Raw Food Diet

The word, Ayurveda, is from the ancient Indian language, Sanskrit, and literally means "Knowledge of Life".

 

The Ayurvedic approach to life involves listening to and addressing the unique needs of your body, recognizing and balancing your mental and emotional states and deepening your connection with your spirit, your essential self.

 

The raw food diet is based around the principle that eating a diet high in raw food will normalise and alkalise your body. This, in turn, connects the mind with the body; thus, Ayurveda and the Raw Food diet are very similar.

 

This article will hopefully provide a brief guidance on how you could connect the two in a way that is optimal to your health.

 

In Ayurveda, the idea is that you eat according to your ‘dosha’: vata, pitta and kapha.

• Vata is composed of the elements of air and ether
• Pitta is composed of the elements of fire and water
• Kapha is composed of the elements of water and earth

 

Vata types are generally thin and find it hard to gain weight. Vatas need to get sufficient rest and not overdo things, as they can tire easily.

 

Pitta types are generally medium sized and well proportioned. They also tend to be intelligent, with a sharp wit. 

 

Kapha types tend to have sturdy, heavy frames. They are prone to gain weight easily. They often tend to have a positive outlook on life.

 

So, what does this mean, and how does it apply to you?

 

In Ayurveda, it is believed that each person is governed by one dominant dosha and you should eat according to that dosha. However, this article is concerned with Ayurveda and Raw Food, so I will only mention the foods that coincide with both these diets.

 

Vata

 

Balances: Sweet fruits, apricots, avocado, bananas, berries, grapes, melons, asparagus, beets, cucumber, garlic, radishes, zucchini.

 

Aggravates: Dried fruits, apples, cranberries, pears, watermelons, broccoli, cabbage, cauliflower, raw onions.

 

Pitta

 

Balances: Sweet fruits, avocado, coconut, figs, mango, prunes, sweet and bitter vegetables, cabbage, cucumber, okra, potatoes.

 

Aggravates: Sour fruits, berries, bananas, plums, oranges, lemon, pungent vegetables, garlic, onions.

 

Kapha

 

Balances: Apples, apricots, berries, cherries, cranberries, mangos, peaches, pungent and bitter vegetables, broccoli, celery, garlic, onion.

 

Aggravates: Sweet and sour fruits, bananas, coconut, melons, papaya, sweet and juicy vegetables, potatoes, tomatoes.

 

There are many suggestions in Ayurveda, which are very easily translated to a Raw Food Diet. 

 

Such suggestions are:

 

• Eat mainly seasonal fruit, vegetables, nuts, seeds and grains
• Eat according to your constitution, or dosha
• Fast for one day every two weeks
• Establish a regular eating routine
• Eliminate or limit caffeinated, carbonated and alcoholic beverages from your life
• Drink herbal tea, fruit and vegetable juices

Apples - Crunch Your Way to Healthy Nutrition

Apples are high in fibre, vitamins, minerals, and antioxidants. They're fat-free, cholesterol-free, and low in sodium. In short, eating apples is a smart part of a healthy lifestyle.

There's no easier way to add a dose of nutrition to your day than by crunching on a tasty apple. You probably first experienced its delightful flavour as a baby, when applesauce introduced you to real food. And now, whether it's a Granny Smith, a McIntosh, or a Red Delicious, you think of apples as old friends. Grown throughout the world, apples are high in fibre, vitamins, minerals, and antioxidants. They're fat-free, cholesterol-free, and low in sodium. In short, eating apples is a smart part of a healthy lifestyle.

 

6 Ways Apples Keep You Healthy

 

1. Regulates your day. 

 

You don't have to worry about staying regular anymore. Whether your problem is visiting the bathroom too often or not often enough, apples can help.

 

A British researcher, Dr. D.P Burkitt, believes one of the easiest ways to prevent all sorts of illnesses, is to avoid constipation. He calls the diseases caused by chronic constipation "pressure diseases." Appendicitis, diverticular diseases, haemorrhoids, hiatal hernias, and even varicose veins can all be caused by straining to pass small, hard stools.

 

Just one apple with its skin contains 4 to 5 grams of fibre - the most important nutrient in keeping your bowels working like a well-oiled machine. Keeping yourself regular without relying on harmful laxatives could be as easy as replacing that afternoon snack of potato chips or cookies with a crisp, delicious apple. And think of the calories you'll save. The average apple has about 80 calories while a serving of chips weighs in at 150 calories and you'll get about 200 from just a few cookies.

 

But that's not all apples can do. They're also good for diarrhoea, thanks to an ingredient called pectin. This carbohydrate has a congealing effect in your intestines that helps firm things up and return you to normal. Applesauce is actually the best apple product for diarrhoea, since it's made without the high-fibre skin. But watch out for extra sugar. Some brands of applesauce dump a truckload of sweeteners into an otherwise healthy food, and too much refined sugar could make your diarrhoea worse.

 

2. Keeps your body young. 

 

By now you know antioxidants can protect you from many of the diseases that seem to be a part of aging. In fact, so many people are taking supplements for antioxidant protection that it's become a multibillion-dollar industry. But the evidence is mounting that whole foods can do more for you than pills.

 

When scientists compared a 1,500-milligram vitamin C supplement to one small apple, the results were astounding - the antioxidant values were equal. That means a fresh apple has more than 15 times the antioxidant power of the recommended daily dose of vitamin C. And that's just for starters. The researchers also found an ordinary apple was able to stop the growth of colon and liver cancer cells in test tubes. Unpeeled apples were especially effective. The question you need to ask yourself: Why waste money on flavourless supplements when you can get better antioxidant firepower from a sweet, crunchy fruit?

 

3. Cuts your risk of heart disease. 

Sometimes it's hard to remember which food is good for which part of your body. The next time you pick up an apple, examine it carefully. It's shaped a bit like a heart - and that should help you remember apples are good for your heart.

 

It's the magnesium and potassium in apples that help regulate your blood pressure and keep your heart beating steadily, and it's the flavonoid quercetin, a naturally occurring antioxidant, that protects your artery walls from damage and keeps your blood flowing smoothly.

 

In fact adding flavonoid-rich foods like apples to your diet has been scientifically confirmed to lower your risk of heart disease. There's proof of this in a study of Japanese women who ate foods high in quercetin. They were less likely to get coronary heart disease than other women and they had lower levels of total and LDL, or bad, cholesterol.

 

4. Strikes at the heart of strokes. 

 

Apples are even a smart choice for helping avoid strokes. Scientists aren't sure which ingredient in this multi-talented fruit to credit, but the connection is clear - people who regularly eat apples are less likely to have strokes than people who don't.

 

5. Protects your joints. 

 

In areas of the world where fruits and vegetables make up a large part of the diet, very few people get arthritis. Compare this to modernized countries where fruits and vegetables have been replaced with fast, processed food and you'll find up to 70 percent of the population suffers from some form of arthritis. Just a coincidence? Not according to nutrition experts. They link this trend in part to boron, a trace mineral many plants, including apples, absorb from the soil.

 

If you eat like most people, you'll get about 1 to 2 milligrams (mg) of boron a day, mostly from non-citrus fruits, leafy vegetables, and nuts. Experts believe, however, you need anywhere from 3 to 10 mg a day to affect your risk of arthritis. To boost your boron intake to this level, you'd have to eat more than nine apples a day.

 

This is probably an unreasonable amount for most people, but don't despair. Pair an apple with other boron-rich foods like a few tablespoons of peanut butter and a large handful of raisins, and you'll not only have a delicious afternoon snack, but you'll make your joint-saving quota of boron at the same time.

 

6. Helps you breathe deeply. 

Your lungs are assaulted every day by cigarette smoke, air pollution, pollen, and other air-borne nasties.

 

On top of that perhaps you suffer from asthma, emphysema, or similar lung condition. If all you want to do is take a deep breath, then grab an apple.

A five-year study of more than 2,500 men from Wales found those who ate five or more apples per week were able to fill their lungs with more air than men who didn't eat apples. Experts believe you might be getting some special protection from the antioxidant quercetin. Unfortunately, eating apples can't reverse a lung condition you already have, but you just might add a new line of defence against further damage.

 

Pantry Pointers

 

Buy apples that are unbruised, firm, and have good colour. Take them out of their plastic bag and store them in your refrigerator - loose in the produce bin or in a paper bag is best. And since they will absorb odours, keep them away from strong-smelling foods like garlic and onions.

Antioxidants: Eat All Your Colours!

By now everyone knows the blueberry contains very high levels of antioxidants.  But, don't ignore all the other colourful foods out there loaded with antioxidants.

Antioxidants are all the rage today. And, justifiably so. Antioxidants help neutralize free radicals which cause cell damage, which ultimately can lead to diseases of the heart and cancer. It seems everywhere you go its blueberry this and blueberry that.  You have your choice of wild blueberry juice, blueberry-pomegranate juice, blueberry-cranberry juice and so on and so on.  

 

Now, don’t get me wrong. I love blueberries. But, in our rush to embrace the latest antioxidant food craze (blueberries, cranberries, pomegranates) we’re ignoring some very high-antioxidant foods that are probably sitting ignored in our cupboards.

 

“What?”  You ask, “What could possibly be higher in antioxidants than my beloved wild blueberry?” Well, how about the small red bean? That’s right, I said “bean”. The small red bean actually has more antioxidants per serving size than the wild blueberry. And the red kidney bean and pinto bean have more antioxidants per serving size than a serving of cultivated blueberries.  

 

What other foods are high in antioxidants? For starters, there are artichoke hearts, blackberries, prunes, pecans, spinach, kale, russet potatoes and plums. And, no, that’s not a mistake. Russet potatoes are on the list of foods high in antioxidants.  

 

The truth is, there are many common foods high in antioxidants and you should not just restrict yourself to one particular food source. Why? Well, have you ever heard the expression, ‘eat your colours?’ That refers to the fact that foods are in different colour ‘families’ containing different types of antioxidants which have different benefits. For example, the yellow-orange colour family of peaches and nectarines help our immune systems. The purple-red colour family of foods (pomegranates, plums, berries) helps reduce inflammation. It’s important to eat foods from all colour groups to reap the full benefits of antioxidants.

 

The good news is that you can eat healthy foods high in antioxidants (by eating them raw, cooking them, or juicing them yourself) without having to pay a high price for the ‘flavour of the month’ antioxidant juices being peddled in the supermarkets.  

 

So, give your blueberries some company at the dinner table. Invite some beans, spinach, potatoes and artichoke hearts and enjoy your antioxidants!

Antioxidant

An antioxidant is a chemical that reduces the rate of particular oxidation reactions in a specific context, where oxidation reactions are chemical reactions that involve the transfer of electrons from a substance to an oxidising agent.

 

Antioxidants are particularly important in the context of organic chemistry and biology: all living cells contain complex systems of antioxidant chemicals and/or enzymes to prevent chemical damage to the cells' components by oxidation. The importance and complexity of antioxidants in biology is reflected in a medical literature of more than 142,000 scholarly articles.

 

A diet containing antioxidants from plants are required for good health since plants are an important source of organic antioxidant chemicals. Antioxidants are widely used as ingredients in dietary supplements that are used for health purposes such as preventing cancer and heart disease. However, while many studies have suggested benefits for antioxidant supplements, several large clinical trials have failed to clearly demonstrate a benefit for the formulations tested, and excess supplementation may be harmful.

 

Antioxidants are chemicals that reduce oxidative damage to cells and biochemicals. Researchers have found high correlation between oxidative damage and the occurrence of disease. For example, LDL oxidation is associated with cardiovascular disease. The process leading to atherogenesis, atherosclerosis, and cardiovascular disease is complex, involving multiple chemical pathways and networks, but the precursor is LDL oxidation by free radicals, resulting in inflammation and formation of plaques.

 

Research suggests that consumption of antioxidant-rich foods reduces damage to cells and biochemicals from free radicals. This may slow down, prevent, or even reverse certain diseases that result from cellular damage, and perhaps even slow down the natural aging process.

 

Since the discovery of vitamins, it has been recognized that antioxidants in the diet are essential for healthful lives. More recently, a large body of evidence has accumulated that suggests supplementation of the diet with various kinds of antioxidants can improve health and extend life.

 

Many nutraceutical and health food companies now sell forms of antioxidants as dietary supplement. These supplements may include specific antioxidant chemicals, like resveratrol (from grape seeds), combinations of antioxidants, like the "ACES" products that contain beta carotene (provitamin A), vitamin C, vitamin E and Selenium, or specialty herbs that are known to contain antioxidants such as green tea and jiaogulan.

 

Disclaimer

The information presented here should not be interpreted as medical advice. If you need more information about Antioxidants, please consult your physician or a qualified specialist.

 

Permission is granted to reprint this article as long as no changes are made, and the entire resource box is included.

An Overview of the B5 Vitamin

The B5 vitamin is also known as Pantothenic Acid. The B5 vitamin is the most prolific of all the vitamins and is found in every type of food. In fact, it is impossible for a person to consume less B5 vitamin than they need. That means that there is no little possibility that a person can have a B5 vitamin deficiency. For this reason, there is actually no recommended daily amount that health professionals can state as everyone obtains more than enough from their normal food consumption. However, even though there is no need to calculate a recommended daily allowance it does not mean that the B5 vitamin is not vital for a healthy body and mind. In fact, the B5 vitamin is essential for turning food into energy amongst other functions. The B5 vitamin is responsible for taking the fats and carbohydrates into energy.

 

Some B5 vitamin can be found in almost every food whether it is animal or vegetable. Obviously there are some sources of the B5 vitamin that are better than others but a balanced diet will provide more than enough. The foods with the highest B5 vitamin content are organ meats, salmon, eggs, beans, milk, and whole grains. It is worth noting that the B5 vitamin is lost when grains are milled into flour and tends not to beaded back in. Therefore, processed grain foods such as bread, pasta, rice, breakfast cereal, and baked goods are not good sources of the B5 vitamin.

 

The B5 vitamin is the most effective when it is combined with other B vitamins especially thiamine or B1, riboflavin or B2, niacin or B3, pyridoxine or B6, and biotin. Along with these other B vitamins, the B5 vitamin is an integral part in a number of processes. The most important of these is the production of energy from food that is consumed and this is known as the Krebs cycle. The B5 vitamin is also required for releasing energy from fats. 

 

Interestingly, the B5 vitamin is also considered to be helpful in reducing stress. This is chiefly due to the fact that during periods of stress, the body produces more of certain hormones such as adrenalin and these require the B5 vitamin. There are many theories as to the benefits of the B5 vitamin but there is no need for the majority of people to actively seek out foods that are high in B5 as they are likely to be consuming far more than is needed already. There are no adverse effects to consuming too much B5 vitamin.

Amazing Antioxidants

Antioxidants are being recognized by the medical profession as one of the best supplements to help the body fight off the ravages of free radical damage. Though most fresh fruit and vegetables contain antioxidants, some are far superior then others, and fruits from the rainforest seem especially blessed. The acai berry for example is packed so full of antioxidants it is rightly called a superfood! Read on!

The prefix 'anti' means against, in opposition to, or corrective in nature. In this case, the 'anti' in antioxidant describes the effect these chemicals have against oxidants.  

 

Oxidants, usually referred to as 'free radicals' are produced as a natural by-product of the millions of biochemical processes undertaken by the body every minute. The same life-giving oxygen that supports all the functions of the body creates these harmful by-products which cause cell damage, usually to DNA, fats and proteins.  

 

Free radicals also enter the body through external influences such as exposure to the sun, pesticides and other kinds of environmental pollution. In addition, their levels are increased by mental and physical stress, the consumption of alcoholic beverages, unhealthy foods, and cigarette smoke. 

 

In much the same way as oxidation causes rust on cars, oxidation inside the body causes a breakdown of cells. If the amount of free radical oxidation in the body is allowed to rise to an unhealthy level, it can result in extensive damage to cellular components and can accelerate the ageing process.  

 

More importantly, it may contribute to a wide range of degenerative illnesses and reduce the body's ability to deal with other problems, including cardiovascular malfunction, eye disease, and cancer. 

 

Additionally, it may result in a compromised immune system, leading to immunological disorders and a lessening of the body's ability to heal wounds and overcome infections. Some studies indicate possible links to arthritis and similar chronic conditions.  

 

Antioxidants counter these effects by binding with free radicals before they can cause damage. They then convert them into non-damaging biochemical substances, assisting enormously with the reparation of cellular damage.  

 

Certain antioxidant enzymes are produced within the body. The most well-known of these are catalase, superoxide dismutase and glutathione: 

 

Catalase coverts hydrogen peroxide into water and oxygen.  

 

Superoxide dismutase breaks antioxidants down into hydrogen peroxide. 

 

Glutathione is a detoxifying agent, changing the form of toxins so that they are easily eliminated by the body.  

 

Other antioxidants can be consumed through the diet. Some of the better known include the antioxidant vitamins beta-carotene, vitamin B6, vitamin C and vitamin E.  

 

Minerals such as selenium, zinc, glutathione and co-enzyme Q10 may also have antioxidant properties, and so may flavonoids such as cranberry, some amino acids, plus organic extracts from milk thistle and the tree known as ginkgo biloba.  

 

A diet rich in fresh fruits and vegetables provides a large supply of these anti-oxidants, to help eliminate damaging free radicals. The highest concentrations are found in fruits and leafy green vegetables, such as carrots, orange and red peppers, spinach and tomatoes. 

 

Cooking can destroy some antioxidants and interfere with the body's ability to absorb them, so eating raw vegetables and fruit, and including sprouts in the diet can help. Steaming vegetables as opposed to frying, microwaving or boiling is also a good idea. 

 

Antioxidants are best taken in combination, since single antioxidants, such as vitamin E, need other vitamins in order to work as an effective antioxidant. Food and natural supplements may therefore provide the most bio-available source of antioxidants. Natural products from the rain forests of the world are some of the best sources of natural antioxidants ever found. Fruits like the acai berry are amazing the health world because of the wide range and high number of antioxidants they contain, making them a perfect source of antioxidants. It’s no wonder that the acai berry has been dubbed one of the top 10 superfoods in the world.  To read more about the marvellous acai berry and other natural rain forest health products visit 

http://www.natural-health-from-the-rainforest.com/acai-berry.html.

Advices about Diet to Reduce Rheumatic Pain and Inflammatory Conditions

Inflammation is a major component in most Rheumatic pain conditions or rheumatic diseases, therefore it is advisable to eat a good amount of food that reduces inflammation and reduce  the consumption of food that contains  inflammatory agents. Here are some simple dietary advices that may help reduce rheumatic conditions:

 

Things You Should Eat To Reduce Rheumatism

 

Fish, especially fat fish, fish oil, olive oil, walnut oil and raps oil should be a part of your diet. The fat in these types of food, omega-3-poly-unsaturated fat or omega-9-poly-unsaturated fat, reduces inflammation. However, if you add these type of oils to your diet, you should reduce the intake of other types of fat, so that you do not get too much fat.

 

You should also eat much vegetables, since also these make a body chemistry that reduce inflammation.

 

Things You Should Not Eat Too Much Of

 

Do not consume much soya oil and corn oil, since these types of fat increase inflammation. Most food you buy that is ready to eat from the factory or restaurant contain these types of fat. You should therefore reduce the consumption of food you do not cook yourself.

 

Bread, cereals and products  made of corn or cereals also increase the inflammation response, especially if they contain wheat. Wheat causes a special type of inflammation in the intestines called celiac disease in some individuals, but may also trigger inflammation  of non-celiac type. However, full-corn cereals and full-corn bread are valuable types of food, so you should not stop eating them. But if you eat bread or corn products at every meal, you should reduce your intake of these and eat more potatoes, beans and peas.

 

Things You Should Ideally Not Eat At All

 

You should absolutely not consume fat that has been chemically altered to give it another consistence. This type of fat has a very negative effect on the health and may be very potent inflammatory agents. Margarine, snacks, fast food and ready-made cakes or cookies often contain this kind of fat. Unfortunately this type of fat is also often added to bread. A good idea could be to bake your bread yourself.

Addictive Foods and their Harmful Consequences

Most of us are fond of at least one product that has the effect of a stimulant and that eventually becomes an addiction. These products include exercise stimulant drinks (they come in cans and look like cola), fizzy aerated drinks, tobacco, betel nut, betel leaf, strong coffee, strong tea, mahuang (an ephedrine-like compound consumed in china), and alcohol.

 

Before I tell you why we shouldn’t consume these products, I’d like to deal with the question of why we do consume them in the first place.

 

There’s no one who doesn’t know that products like these, consumed in excess, can severely harm our bodies. Yet, we still find them hard to resist. The need to eat stimulant food is a simple human weakness that has existed for ages: humans (and many animals) have always indulged in foods that give a sort of emotional high. In clinical terms, this means rapid heartbeat, a little sweating, dilation or constriction of the pupils of the eye, a warm flush on the face, and a sense of greater sensitivity, concentration and perception.

 

These sensations of ‘high’ die down within a few hours, and we are left feeling listless and low. This leads to a craving for that food again, to experience the high one more time. And there we are going round and round in a vicious circle.

 

The physiology of addictions is as follows:

 

When you eat an addictive food, it stimulates the hormone like substances found at the end of your nerves, which triggers an avalanche of similar stimulatory substances and you experiences a high. As the substances near the nerves are depleted, you get into the low phase, which leads you to crave that food again. This yo-yo phase of nerve stimulation and depletion leads to a pattern of addiction.

 

Consuming addictive foods is one of the oldest unhealthy food practices and, despite a revolution in health consciousness; it shows no signs of dying out.

 

Below are some side effects of certain addictive foods.

 

Alcohol Addiction: Erosion of stomach and intestinal lining, liver damage, nutritional deficiency.

 

Tobacco: Erosion of gum and tongue can lead to cancer of the buccal mucosa.

 

Betel nut: Leads to the discoloration of teeth, erosion of the lining of the mouth, and cancer of the mouth and upper tract. It also leads to heart problems among people who already have a weak heart.

 

Ma huang: It contains ephedrine and leads to heart problems.

 

Aerated drinks: High doses of caffeine.

 

Caffeine and xanthine: Found in tea, coffee. These become harmful only in very high doses; don’t consume more than five cups a day.

 

Mixed drug reactions: People who consume medications for the heart, hypertension and asthma have to be very careful about the interactions of the drugs with stimulant foods, as mixing the two can be fatal. After years of experience, all doctors know how difficult it is to break the food addictions of their patients. So like them, I can only advise a good compromise. If you can’t break the addiction, then at least you should practice moderation.