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fresh goji berryWeight Loss and Fucoxanthin - Here's the Truth

Brown Seaweed contains Fucoxanthin. This is a pigment that gives the seaweed its brown color. It helps the seaweed to make chemical energy. Fucoxanthin is being studied for the purposes of weight loss and cancer fighting ability. It is used in Asian cuisine such as sushi, soups and salds.

Fat Burning?*

Rat studies have shown that Fucoxanthin may increase a protein in rats that causes fat to burn at a faster rate. The result is that these laboratory animals have a rapid loss of weight (fatty tissue). This protein is referred to as UCP1. It increases fat oxidation or fat burning.

Added advantage (An Antioxidant)

Fucoxanthin is an antioxidant. It helps to neutralize free radicals in the body. Free radicals are charged particles that the body generates in disease states (e.g. high blood pressure, obesity, atherosclerosis, cancer, etc.) and stress states. Free radicals promote aging and tissue damage in blood vessels and organs.

Added advantage (Omega-3 Fatty Acid)

In laboratory animals fed it with soybean oil, omega-3 fatty acid levels rose in the liver. Omega-3 fatty acids are thought to be heart friendly and protective against heart disease.

Final Words

Fucoxanthin is a promising nutritional supplement. Research continues in the areas of weight loss and omega-3 fatty acid levels. The studies involving fat-burning involves it raising the level of a protein called UCP1 that can burn fat at a faster rate in animal studies. Fucoxanthin is an excellent antioxidant.

*Read the Report: American Chemical Society's 232nd National Meeting & Exposition, San Francisco, Sept. 10-14, 2006. News release, American Chemical Society.

Fucoxanthin is used in Asian cuisine such as soups, salds, ans sushi. Brown Seaweed contains Fucoxanthin which is a pigment that gives the seaweed its brown color. There is some laboratory evidence that Fucoxanthin may induce weight loss. Fucoxanthin is contained in Fucoidan.

Get quality Fucoidan now: http://www.healthandwellnessmarketing.com/10.html

Orville Campbell, MD is an internist and nephrologist educated at Emory University. He is board certified by the American Board of Internal Medicine. His expertise include: health and wellness, hypertension, diabetes, vitamin D, and kidney diseases.

http://www.ClaimWellness.com

Health - Description of Dietary Guidelines for Americans

In response to criticism of the American diet, the US department of Agriculture (USDA) and department of health and human services (DHHS) established the following recommendations that are the basis for the dietary guidelines for Americans.

Eat a Variety of Foods

The best way to plan a nutritionally balanced diet is to eat a variety of foods according to the food guide pyramid . This helps to ensure that the recommended dietary allowances (RDAs) of essential nutrients-substances that cannot be made by the body and must be supplied through the diet are provided. Rdas represent sufficient amounts of the more than 50 essential nutrients necessary to meet the needs of nearly all healthy people in the population . The food guide pyramid is helpful for determining how many servings from each food group should be included in your diet.

The foundations of good nutrition are variety and moderation. No one food or food group provides all essential nutrients in adequate amounts. Furthermore, you should consume a variety of foods within each food group. Potatoes are a good example of how foods within a group vary in nutrients and calories: ounces of baked potato yield 98 calories, whereas 3 ounces of potato chips yield 470 calories. Similar examples within food groups include skim milk and ice cream, beans and bologna, olive oil and butter, and whole-wheat bread and doughnuts.

Balance Food Intake With Physical Activity: Maintain or Improve Weight

The achievement and maintenance of a desirable body weight or composition are complex issues and are treated separately in this text. For a complete discussion of principles for maintaining desirable composition by balancing food intake with physical activity.

Choose a Diet Low In Fat, Saturated Fat, and Cholesterol

Perhaps the greatest shortcoming of the American diet is the abundance of fat. The dietary guidelines call for no more than 30% of total daily calories in the form of fat, of which no more than 10% comes from saturated fat. A good percentage ratio is 10: 10: 10 for saturated, monounsaturated, and polyunsaturated fat.

Choose a Diet With Plenty of Grain Products, Vegetables, and Fruits

Starch and fiber belong to the carbohydrate family of nutrients. Carbohydrates are the primary energy source for the brain and nervous system, and they are necessary for burning of fat at rest and during physical activity in other tissues. Dietary guidelines recommend that complex carbohydrates make up at least 45% of the diet. A 2000 calorie diet that meets the DRV of 300 grams achieves the even higher level of 60% of calories from carbohydrates.

Americans seem to be getting a message that carbohydrate intake needs to be increased. Ten year comparisons show that consumption of fresh vegetables, fresh fruit, and canned vegetables are in a long-term upward trend. During the past 20 years, consumption of fresh fruit has increased from 91 pounds per person per year to 120 pounds; fresh vegetables (excluding potatoes) increased from 80 to 103 pounds; and canned vegetables increased from 97 to 111 pounds. Potato consumption has also increased from 68 to 77 pounds; the downside of this trend is that one third of potatoes end up frozen that means high fat french fries.

Carbohydrates supply energy in the form of sugar, or saccharides. The simplest form of carbohydrate is the monosaccharide, which includes glucose and fructose (fruit sugar). Fructose is the sweetest of simple sugars. Disaccharides are double sugars, meaning that they are pairs of monosaccharides chemically linked. Included in this group of sugars are sucrose, or table sugar; lactose, or milk sugar; and maltose, or malt sugar. The last group of sugars is the polysaccharides, which are composed of many single monosaccharides. Polysaccharides are also called complex carbohydrates. They include starch and several forms of fiber.

Author writes about health care information He also writes about bodybuilding exercises and fitness and nutrition

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Did You Eat Your Superfoods Today?

Fri, 06 Oct 2006 23:52:05 EDT
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