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Showing posts with label Meat. Show all posts

10 Foods To Avoid With Acid Reflux

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An estimated 25 million American adults have acid reflux, or a severe form of heartburn, and experience the issue on a daily basis. More than 60 million suffer from heartburn once a month. And while simple overeating can be to blame, there are several foods that only exacerbate the condition and make it worse. Here you will learn of many foods to avoid with acid reflux.
Heartburn isn’t something to take lightly. In addition to the almost unbearable pain, the acid consistently irritating the esophagus can lead to lasting damage and increase your risk of esophageal cancer.
Interestingly, health professionals prescribe medications known as proton pump inhibitors to reduce the amount of acid build up when the condition is actually caused by too little acid in many cases, not too much acid. In some cases, the disorder is caused by a faulty valve between the stomach and the esophagus. However, in others, it is only made worse by diet.
“After food passes through your esophagus into your stomach, a muscular valve called the lower esophageal sphincter (LES) closes, preventing food or acid to move back up. Gastroesophageal reflux occurs when the LES relaxes inappropriately, allowing acid from your stomach to flow (reflux) backward into your esophagus.”
Foods to Avoid with Acid Reflux
In addition to utilizing these 5 natural remedies for acid reflux, here are some foods to avoid when heartburn and acid reflux are a common problem:
·         Chocolate - Apparently chocolate works to relax the sphincter muscle, allowing acids to flow back into the esophagus. But that isn’t the only reason it’s bad for acid reflux—it also contains the next thing on our list:
·         Caffeine - Whether you get your daily jolt from coffee or soda, caffeine is a known contributor to acid reflux.
·         Soda - The bubbles in soda can expand in the stomach, causing acids to back up. Sodas that are caffeinated are doubly bad.
·         Alcohol - Like chocolate, alcohol relaxes the sphincter, allowing acid to flow freely. One drink may not be a problem, but when paired with other heartburn culprits, you’re only asking for greater pain.
·         Citrus fruits - The acid content in these fruits are especially problematic when consumed on an empty stomach or when paired with other acidic foods.
·         Tomatoes - While they are otherwise good for you, tomatoes are very acidic too.
·         Spicy foods - Among other foods to avoid with acid reflux, hot and spicy foods can make heartburn a problem. Simply swap out milder alternatives for the spicy dishes you like.
·         Fried and other high fat foods - Fried foods are a common heartburn culprit, but even high fat dairy and meat products can be problematic for some sensitive people.
·         Meat – Meat is one of the hardest foods to digest. Limit consumption and try to choose non-fatty meats like chicken or turkey.
·         Dairy – Dairy may provide temporary relief, but it could also cause problems.
If acid reflux is a problem for you, learn your triggers and how best to avoid them. In the end, you will have to find out exactly which foods are OK, and which foods to avoid with acid reflux. Learn to know your body.

Source : TruthTheory.com

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Plant Protein For Vegetarians

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 Every cell in our body needs protein to stay alive. Protein is necessary for tissue repair and for the building of new tissues. >Your muscles, hair, nails, skin and eyes are made from proteins. So are the cells that make up all the organs in your body system – nerves, lungs, liver, kidneys, heart, brain and your sex glands. >Amino acids are thebuilding blocks of protein. When you consume protein, it is broken down into various amino acids and transported throughout your body through your blood. Your cells then pick and choose the amino acids that they need to construct new body tissues, blood cells, enzymes, hormones, etc.

Here are some examples of plant protein suitable for vegetarians. Do include them in your juicing and diet, instead of meat protei
n.




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Green vegetables are all rich in protein, and relatively low in calories. They provide generous amounts of most micronutrients with no cholesterol and virtually no fat. Meat on the other hand, is relatively low in micronutrients. Remember whole grains, beans and seeds are also high in protein and should be utilized to achieve adequate protein on a diet with no or minimal animal products. But the point in this example was to illustrate how weight-loss favorable green vegetables are and that no matter how many green vegetables you eat, you still cannot take in too many calories. If you fill up on greens, they will reduce your desire and ability to overeat. 

In the chart below, an equal caloric amount (100 calories) of porterhouse steak is compared to broccoli, romaine lettuce and kale. Broccoli provides the greatest amount of protein per calorie. 

Green vegetables are all rich in protein, and relatively low in calories. They provide generous amounts of most micronutrients with no cholesterol and virtually no fat. Meat on the other hand, is relatively low in micronutrients. Remember whole grains, beans and seeds are also high in protein and should be utilized to achieve adequate protein on a diet with no or minimal animal products. But the point in this example was to illustrate how weight-loss favorable green vegetables are and that no matter how many green vegetables you eat, you still cannot take in too many calories. If you fill up on greens, they will reduce your desire and ability to overeat. 


Broccoli, frozen,
chopped boiled
Romaine
Lettuce
Kale,
cooked
Beef Short Loin,
Porterhouse Steak,
separable lean & fat,
1/8 “ fat, broiled
Beef short Loin,
Porterhouse Steak,
separable lean & fat,
1/4” fat, broiled
Calories100100100100100
Weight (g)357 (12.6oz)588 (20.7oz)358 (12.6oz)34 (1.2oz)30 (1.0oz)
Protein (g)11.17.26.88.06.5
Fat (g)0.41.81.47.47.7
Carbohydrate (g)19.219.420.200
Fiber10.812.47.200
Cholesterol00024.121.6
Calcium (mg)1181942582.72.4
Iron (mg)2.25.73.20.90.8
Magnesium (mg)468264.47.86.0
Potassium (mg)5071453816.210976.5
Vitamin C (mg)14323.5146.800
Thiamin (mg)0.20.40.200
Riboflavin (mg)0.30.40.300
Niacin (mg)1.61.81.81.41.2
Vitamin B6 (mg)0.50.40.50.10.1
Folate (mcg)20080046.52.42.1
Vitamin A (IU)3609512534876300
Vitamin K (mcg)315603292400
Source: Data was obtained from Nutritionist Pro Nutritional Analysis Software, Version 4.7, Axxya Systems , Stafford TX, 2012.

Please note that 100 calories of steak is only about one ounce, which is not much meat to fill you up. More typically, 4 – 8 ounces is eaten, supplying too many calories and too much animal protein without the lifespan enhancing micronutrients. Bottom line—eat more greens and less meat to get more micronutrient bang per caloric buck and to suppress your calorie intake.


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7 Anti inflammatory foods

  Our cells and tissue react to harmful agents with a critical defensive response which known as inflammation.  Inflammation in the body is not always a bad thing.  Unfortunately, since our environment is so toxic, many people suffer from excessive inflammation, diminishing their quality of life.  Here are some natural anti inflammatory foods to look for the next time you are in the produce section.


Remember that processed foods and meat can cause inflammation throughout the body and that fresh fruits and veggies can reduce inflammation and may be the way to go for you.


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Natural Cures Not Medicine
Nutrition is nature's health insurance.

Something You Should Know About Your Meat Products!!

What is in your meat? 
Thrombian, or Transglutaminase (TG), otherwise  known as "Meat Glue" is an enzyme that catalyzes covalent bonds between free amine groups, like glutamine. These bonds are pretty durable and resist degradation once the food has been formed. Thrombin is made from a pig or cow's blood. Basically, the enzyme enables food processors to stick various scraps of meat together and sell it to you as a regular cut. Food processors    do this primarily to make uniform portions that "cook evenly", look good and reduce waste. They also use this practice to bind meat mixtures like sausage without casings. Basically, any meat product that has been formed into almost identical shapes contain TG. The "wonders" of this product can also be found in Tofu, Bread, Yogurt, Milk & even Cosmetic Products. According to the Food and Drug Administration, Transglutaminase is classified as a GRAS product (generally recognized as safe) when used properly. Some studies have shown that stomach enzymes have difficulty breaking down proteins after they have been bonded by TG. Other studies have been shown that these bonded proteins are absorbed and broken down in the body into normal products as though they had never been bonded. This is one of many problems with the meat industry. Ultimately, it is up to you to choose what you put in your body. With cancer & other crippling diseases on the rise, one would wonder if this could be a contributing factor?  


                                               

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