Every adult of average size needs 80 – 120 gram of protein daily. Rich protein sources are: legumes, nuts, seeds, eggs, cheese and flesh foods (flesh is not recommended).

Nutritionally, a vegetarian diet is superior above all else. However, if you have been eating
meat all your life, it may be hard to change your eating habits for physiological reasons. You will require some protein from animal sources.
People who do eat flesh may still do well provided they watch two requirements:
a) Be sure not to overeat protein from any source, by keeping within the right quantities of
total protein food.
b) compensate for the lack of fiber by having plenty of vegetables.

People who like to switch to vegetarian eating but are having difficulties adjusting to plant foods may benefit by including moderate amounts of deep-sea fish, or free range, organic white or red meat to their diet, once or twice a week.

A vegetarian diet may be strict vegetarian (or vegan) or one including small amounts of
unprocessed cheese and free-range eggs (lacto-ovo-vegetarian). These foods may provide some ‘nutritional assurance’ against vitamin B12 deficiency.

CARBOHYDRATES

Carbohydrates come in two forms: simple and complex.

Simple carbohydrates are sugars that don’t need to be broken down further, so the body can use them for quick boosts of energy. Honey, maple syrup, soda, cookies, candy, table sugar and cakes are all sources of simple sugars, but since they are also high in calories, they should only be eaten occasionally.

Instead, it is important to eat healthy sources of simple sugars, like fruit and fat-free or low-fat milk. These alternatives to sugary sweets offer vitamins, minerals and fiber as well.
Complex carbohydrates are larger, digest more slowly and provide longer-lasting energy. Foods like bread, pasta, rice, oatmeal, corn and starchy vegetables (like potatoes and carrots) contain the highest amounts. Sources you should choose most often are vegetables, beans and whole-grain, high-fiber breads and cereals. The right carbohydrates are either complex carbohydrate or fiber and generally
supply additional healthy trace elements and phytonutrients, as well as energy and should have a low-glycemic index.

Select unrefined carbohydrates – sugary and starchy foods – for energy (plus their minerals, vitamins and fibre).

Sugary Foods
Besides high-water content fresh fruits, natural sugar comes in concentrated form dried fruit or
sparing quantities of honey, pure maple syrup, rice syrup, etc. or black/brown sugar.
Limit concentrated sugary foods to around 60 grams per day for a person of average size –
or at least no more than this amount at any one time, so as not to upset blood sugar level.
For honey, etc. the amount would only be a small portion of this.

Starchy foods
Include vegetables like potatoes, sweet potato, pumpkin and sweet corn.
also grains like wheat, rye, oats, barley, rice, millet, buckwheat etc.
With a sedentary lifestyle, limit grain foods to about 120 grams/day in total,
which is equivalent to about four slices of bread. It is better on some days
to have starchy vegetables instead of grains. As the vegetables contain less starch
than the grains, they can be eaten in much larger quantities.

Starchy foods, being ‘heating’ foods, are more suitable for cold weather,
while sweet, succulent fruits are more compatible with hot weather.

FATS
While excess fat is dangerous, some fats are essential and are good for you.
Your body needs it for proper brain development, like 0mega-3 and omega-6,
to bring certain vitamins through the brain barrier.

There are two types of fat: saturated and unsaturated.
Beneficial fats are high in essential fatty acids and low in saturated fatty acids.
Unsaturated fats is found in fish like salmon, tuna, also in nuts, seeds, avocados,
and most vegetable oils and plant fats. These are fats in liquid form.
Saturated fat may increase your risk of heart disease.
We normally get all the fat we need from protein rich foods, provided they are mainly from
plant origin.

We don’t need butter, cream or other highly saturated animal fats. Coconut and palm oils
are also high in saturated fat and can be found in many store-bought baked foods.
However, for those who like to use them, a small amount should be tolerated, provided there is not a blood-triglyceride problem. Treed these concentrated fats (including any oil) only as a garnish and limit them to a total of around 30 grams a day for a person of average size.

Select cold pressed and unrefined oil if possible – for example ‘extra virgin, cold-pressed olive oil. Unsalted butter appears to be less harmful than margarine because of the damaging trans fatty acids in the hydrogenated oils in most margarines. In any case, butter is less processed than margarine. Watch for processed foods containing added fat, especially if he fat is saturated or hydrogenated.

The starting point is to maintain the correct acid/alkaline balance in the body.
This is the absolute foundation of sound nutrition. If we get this right and keep it right, most of our health falls into place. While the bloodstream is strongly buffered to be slightly alkaline at a pH close to 7.4 and works very hard to maintain the 7.4 level, tissue fluids can vary in their acidity, and if they are forced to depart far from the optimum (being close to neutral), we are in deep trouble.
A body that is very acidic – and therefore in a toxic state – is prone to inflammatory conditions like colds and eventually degenerative illnesses like arthritis and worse.

The acid/alkaline balance depends mainly on what we eat. Because foods are either acid –
or alkaline forming. Generally speaking, the foods that leave an alkaline residue in the body are the fresh, ripe fruits and green, yellow and red vegetables. But foods that increase acidity are almost all the rest, like meat, cheese, eggs, nuts, legumes, seeds, grains (such as bread, pasta, rice and cakes), refined sugar, coffee, tea and so on.

Because fruits and vegetables have a high-water content, we need much more of them to balance the concentrated foods. They need to comprise three-quarters to four-fifths of total food intake (by weight), with the concentrated foods that supply protein, carbohydrate and fat comprising only one-quarter to one-fifth.

Most Australians consume nowhere near this proportion of fruits and vegetables, paying the way for illnesses ranging from colds to arthritis or possibly cancer.

One of the greatest mistakes in nutrition is the assumption that acid fruits, including citrus,
pineapples and tomatoes, are acid forming. But they are not, they are alkaline forming.
During the metabolic process in the body, their weak organic acids are broken down to release energy, and the acidic end product, carbon dioxide, is breathed out, living a residue of alkaline minerals. We get rid of the acidic part and are left with the alkaline part. So acid fruits, like other fruits, are alkaline forming.

Understanding Toxemia
 Orthodox medicine tends to look for a germ as the cause of a particular disease (though not always for chronic or degenerative diseases). Where no germ can be found, the cause may be given as unknown. Natural health looks at a completely different picture. Realizing that almost all illnesses today are diseases of civilization – which means diseases of lifestyle- the underlying causes of our vast range of health problems, plus premature aging, become perfectly clear. We find the basic causes of illness in daily living: our modern diet, stress, lack of exercise, and man-made chemicals are the four key areas. The progression from modern lifestyle…to deterioration within the body… to disease is almost in- avoidable. When we understand this, it enables us to gain control of our physical and mental well being. This understanding is increased by three basic principles, which are considered natural laws that support human health and provide the key to the means of restoration and maintenance of our health. We can distinguish three Fundamental Natural Health Principles:

1. Good health is a normal state and should continue from birth until death. Illness and premature aging will not occur, unless we do something to cause them to occur.

2. Broadly speaking, disease is not an attack on the body by some foreign agent. Rather it is the body’s defenses at work attempting to preserve the status quo of good health.

3. The human body, given the right conditions, is an efficient, self-healing organism. We all know that a cut on the skin will heal, but damage to internal organs is another matter. They have just the same ability to heal. When we consider the phenomenal health of populations that were isolated from the Western world, it is easier to accept the first principle, which is fundamental. Arthritis, obesity, heart disease, stroke, osteoporosis, colds, flu, skin disease, etc. rarely occur because of defects in the human body: they occur because we unwittingly make them happen. Principle No. 2 depends on an understanding of the natural relationship between germs and humans. They are not the primary cause of disease. Principle No. 3 is explored in the following subject.

We will now have a look at what (according to Natural Health theory and experience),
is the cause of illness – or better still, what causes health – and look at how diet, stress, exercise and chemicals affect body and mind.

Toxemia from food and chemicals.
The typical modern way of eating is at the top of the list for most individuals.
It is usually too concentrated, containing excess fat, protein and refined carbohydrates.
It is lacking fiber, vitamins and minerals, and contains food additives, pesticides and
stimulants such as coffee, tea, salt, pepper and alcohol.

The unavoidable result of this type of eating is that toxic waste products of metabolism are
formed quicker than the body can eliminate them by the liver and kidneys, resulting in
a build-up in the body. This condition in Natural Health is called ‘toxemia’ or ‘acidosis’-
because the wastes are acidic and so tissue fluids become more acidic that they should be.

Synthetic chemicals, including air and water pollutants, pesticides, food additives and
drugs, are often toxic and contribute to toxemia.

Because of lack of exercise, circulation is sluggish and doesn’t get the r5egular boost that is
needed to flush waste products out of the tissues and for detoxification and elimination from the body.

Stress and inadequate sleep devour vital nerve energy and leave insufficient available for
normal activities that include digestion, assimilation of nutrients and elimination of waste.
As a result, waste products build up even more quickly and the toxemia increases further.

The effects of negative attitudes like anger, resentment, bitterness, intolerance, and greed
works like putting grit in the bearings of an engine: our system wear out sooner.
However, positive attitudes such as love, kindness, tolerance and generosity works like
oil on the bearings for smooth running. Negative attitudes indirectly contribute to toxemia.

While coping with the demands of everyday living – plus the toxins – overworked organs
and tissues become exhausted, or better still, enervated (depleted in nerve energy).
Enervation diminishes elimination, which further increases the toxemia.
So a vicious cycle is created. The combination of toxemia and enervation is the basic
cause underlying most diseases.

How do we know if we are toxic?
Toxemia comes in many shades of grey, ranging from a little to a lot.
And the first thing you want to know is – how toxic am I?
Unfortunately, there is no easy way to find out. In fact, it is possible to be in quite a ‘polluted’ state and be unaware of anything wrong. Probably the most reliable indication is provided by iridology (analysis of the iris of the eye), conducted by a skilled practitioner.

But there are signs you can look for to get an idea. Any of the following signs may be present:

*  Constantly feeling unwell, off color, a bit ‘crook’.
*  Always tired, like your batteries are flat. The extreme case is chronic fatigue syndrome.
*  Repeated minor ailments, like colds and headaches. You ‘pick up’ infections easily.
*  It’s an effort to drag yourself out of bed in the morning and you need coffee to get going.
*  The breath is off and it’s not due to problems with teeth.
*  There is body odor that returns soon after showering.
*  The tongue is coated, especially first thing in the morning.
*  Wound healing is poor; the smallest cuts become inflamed and remain so for days.
*  You feel persistent aches and pains, not due to physical injury or muscle or joint strain.
*  There is degenerative disease.  

.

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ALL-IN-ONE-SOLUTION
FFX is a comprehensive fuel treatment.
Other products may have one or two of our
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PROLONGS ENGINE LIFE & REDUCES WEAR
FFX uses a combination of ingredients that
work together to keep your engine clean
and running smoother.
INCREASE FUEL ECONOMY
Reduces fuel consumption, resulting
in increased miles per gallon.
REDUCES HARMFUL
EMISSIONS & POLLUTANT
Reducing harmful pollutants from the exhaust
pipe helps result in a cleaner environment.
IMPROVES VEHICLE
PERFORMANCE & HORSEPOWER
Burns more of the available British Thermal Units
(BTUs) in the fuel, resulting in better performance.
USE FFX WITH EVERY FILL-UP.
SAFE FOR ALL COMBUSTION ENGINES
AND FUEL OILS, GAS OR DIESEL
THE UNIQUE FFX FORMULA CONTAINS
MULTIPLE INGREDIENTS, EACH DESIGNED
FOR A SPECIFIC PURPOSE. IT’S LIKE
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PROPRIETARY FORMULA INCLUDES:
ORGANOMETALLIC COMPOUND
A catalyst that ignites fuel at a lower temperature, providing
a longer, more complete burn of the fuel. This causes the fuel
to be used more efficiently, providing improved fuel economy
and less wasted fuel out through the exhaust, which reduces
emissions. The organometallic compound burns more of
the available BTUs of the fuel. Reduces friction from pistons,
pumps, and injectors, which would ultimately wear down the
engine, therefore prolonging the engine’s working life.
DETERGENTS
Cleans and maintains injectors, as well as the rest of the
fuel system, so the engine works as efficiently as possible.
POLYMERIZATION RETARDANTS
Reduces solids that form in the fuel tank and keep the
engine clean, prolonging the life of all engine parts.
RUST & CORROSION INHIBITORS
Removes and prevents rust in the fuel system, keeping
it running efficiently.
DEMULSIFIERS
Helps separate water from fuel. A single drop of water can
cause an injector to fail and damage the entire engine.
FUEL STABILIZER
Stabilizes fuel to keep it from breaking down or
deteriorating and gives fuel a longer shelf life.
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• Use 1/4oz to treat up to 20 gallons
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Anemia is the Greek word for “no blood”. But that’s exaggerated.
People with anemia have plenty of blood, but they don’t have the
required number of red blood cells, or these cells are not containing
their usual payload of oxygen to give them energy.

There are many forms of anemia, but the most common is iron-
deficiency. When you are not getting enough iron in your diet or
you are losing blood, for example as a result of menstruation,
the oxygen carrying capacity of your blood can drop rapidly.

You wilt, when deprived of oxygen.  Anaemia can make you sluggish
and weak. Your brain feels fuzzy and you’re always cold.

It is estimated that about 20 percent of women in the US, and 3 percent
of men have a low iron problem, and consequently are at risk of Anemia.

The Daily Value (DV) for iron is 18 milligrams, but pregnant women
need 30 milligrams a day, which is a much higher amount.
Obstetricians may prescribe supplements for pregnant women, because
it’s difficult to get that much iron from the diet.

For other people, it’s not too hard to get the required amount of iron
from the diet, just eat meat, fish, and poultry daily. These foods contain
a substantial amount of iron.
However, if you eat little or no meat, you must pay more attention to
your diet. Vegetables also have some iron. For example, a cup of pumpkin
has 3.4 milligrams of iron. Kidney beans and lentils have about 3 milligrams
in a half cup. The bio-availability of iron isn’t the problem with these foods.

How to increase Absorption
Bio-availability means how well our bodies absorb the nutrients we eat.
There are two forms of iron with completely different levels of bio-availability.
The iron found in meat, fish, and shellfish, called heme iron, is readily absorbable.
The iron found in plant foods, called nonheme iron, is less absorbable.

For example, of the 6 milligrams of iron in 3 ounces of mussels, about 15 percent
will be absorbed by your body. However, only 3 percent of the 3 milligrams of iron in a half-cup of lentils will be absorbed.
But it’s possible to boost the bio-availability of iron with clever eating.
For example, when you eat a food that contains vitamin C with a food that contains iron, you will definitely get a lot more iron into your bloodstream.
Iron is best absorbed in an acidic environment, particularly ascorbic acid.

Similarly, when you combine meat with vegetables in the same meal
makes it easier to get more iron. The heme iron in meats “potentiates”
the iron in vegetables, making it easier to absorb. Mixing heme iron from
meats with nonheme iron from beans and vegetables will increase
absorption of the nonheme iron by 10 to 15 percent.
Coordinating it all does give the most benefits. But if a woman is iron
deficient, the absorption of iron will be much more avid.
So, the more iron she eats, the more she absorbs.

How to get more iron
If you think that you have Anemia, a complete check-up by your doctor
may be necessary to make sure that you have nothing serious.
When it shows that you don’t have enough iron in your diet, it’s easy
to correct. There are ways you can mix iron with vitamin C.
You can get vitamin C by drinking orange juice. Or you can eat
baked potatoes. One baked potato with skin contains 17 milligrams
of vitamin C, which is 28 percent of the Daily Volume, as well as
1.9 milligrams of iron. Eating the potato with the skin will provide
more than triple the amount of iron.

However, don’t combine calcium with iron. Especially when you’re
taking iron supplements. “They compete with the same receptor sites
on your cells,” according to Fergus Clydesdale, PhD, distinguished
professor and head of the department of food science at the
University of Massachusetts in Amherst. The calcium and iron in
foods also compete, but not as much as when you’re taking
supplements. Dr. Clydesdale suggests taking your calcium and iron
three hours apart.

The same happens with coffee and tea. Both beverages contain
tannins, those chemicals have some blocking effect on iron supplements.
So don’t take your pills with your coffee.
When you have breakfast, take half a cup of cooked Cream of Wheat.
It is loaded with 6 milligram of iron. Instant oatmeal contains less,
about 3 milligrams in half a cup.  

Problem with being vegetarian
Anemia is much more a common problem in vegetarians than in
meat eaters. The reason is because they lack vitamin B12, which
is mostly found in meat. This nutrient is needed for cells to divide
and mature properly. As a result, strict vegetarians may get little or
no vitamin B12 in their diets.

The condition called pernicious anemia, doesn’t develop immediate.
The body uses only a little of vitamin B12.
Most people have enough in store to last about 6 years.
Because of this, strict vegetarians probably don’t feel the symptoms
of B12 deficiency, which is fatigue and tingling in the hands and feet
for a very long time.

However, as with iron deficiency, having a lack of vitamin B12 is easy
to correct. Strict vegetarians who eat no meats, dairy food, or eggs
have probably to take B12 supplements or brewers’ yeast.
Ask your doctor to find out what’s best for you.

Juicing is one of the best ways to compensate for the toxins, and ever diminishing nutrient value of our food. For some people, whipping fresh fruits and vegetables through a juicer and extracting a glassful of vitamin-packed nectar ensures that they get the recommended five to seven servings of these foods every day. Others like juicing to get more carotenoids and flavonoids, which are healing compounds that can fight major diseases like cancer, and heart disease. Still others see juicing as a way to get rid of the toxins in the body, boost immunity and help to treat a variety of diseases, like anemia, constipation and arthritis.

Juices are a multivitamin/mineral supplement for people who don’t want to take pills and capsules. Your body absorbs the nutrients much better than it does from pills. Although plants are full of vitamins, minerals, and other healing compounds, these substances are bound to vibrous tissue and contained within cellulose walls. When you grind up vegetables or fruits to make juice, you break down the cellulose, releasing these compounds and making them available for absorption.

Unless you chew very, very well, you won’t get all the nutrients from food that you get from juice. In fact, juice is one of the most powerful whole foods that you can put in your body. It takes very little energy to digest it, so you maintain almost all of the energy and nutrients that it gives. Plus, it takes a whole lot of vegetables to get the same amount of nutrients found in one glass of juice.

A 6-ounce glass of carrot juice contains large amounts of beta-carotene, which, when it’s converted to vitamin A in the body, 948% of the Daily Value. The same glass of juice also contains 16 milligrams of vitamin C, 27% of the Daily Value. 0.4 milligram of vitamin B6, or 20% of the Daily Value; 537 milligram of potassium, or 15% of the DV, and 0.2 milligram of thiamin, or 11%of the Daily Value.

Juicing can even help to control your weight. Drinking juices helps the body iron out its nutritional deficiencies, which leaves you more satisfied from a healthy diet and less likely to overeat.

Despite their nutritional goodness, juices should be used to supplement fresh fruits, vegetables, and grains in your diet, not to replace them. Juices don’t contribute much toward the 20 to 35 grams of fiber that adults need each day. For example, eight carrots provide 17 grams of fiber, while a 6-ounce glass of juice contains a measly 2 grams.

Fresh juices supply more than the necessary vitamins and minerals. They also contain a variety of phytonutrients. If you have read my article: “Phytochemicals, compounds to cut cancer and heart disease, you would know it already. Perhaps the best-known of the phytonutrients is beta-carotene, a plant pigment that gives the orange color on sweet potatoes and carrots and the red on tomatoes.

Fruit and vegetables also contain flavonoids, compounds that have strong antioxidant power and prevent low-density lipoprotein (LDL) cholesterol. You can read all about flavonoids in my article:” Flavonoids, Powerful Antioxidants to prevent Cancer and Heart Disease. Also:” Healthy for Life with Digestive Enzymes.”

In a large study of more than 100,000 people, researchers found that adding one serving of fruits and vegetables to the diet each day lowered the risk of ischemic stroke, a stroke in which the artery to the brain is blocked. By 6 percent. The best protection came from citrus fruits, dark green leafy vegetables and cruciferous vegetables, which include broccoli, cauliflower, and cabbage.

The Global Celery Juice Movement

For decades a grassroots global healing movement has been building: drinking 16 ounces of straight celery juice on an empty stomach every morning. Today, millions of people around the world are participating and experiencing the benefits for themselves.

Why? Because celery juice, when consumed in the right way, is a powerful and miraculous healing remedy and people are noticing the benefits it provides, such as clearer skin, improved digestion, less bloating, sustained energy, better mental clarity, weight loss, and stable moods, just to name a few.

People are healing from all kinds of acute and chronic illnesses, including Hashimoto’s thyroiditis, eczema, psoriasis, acne, SIBO, constipation, chronic fatigue syndrome, blood sugar issues, migraines, acid reflux, high blood pressure, addictions, adrenal issues, gout, allergies, autoimmune conditions, and countless others, from drinking plain celery juice daily.

“Celery juice is one of the most profound ways, if not the most profound way, to restore digestive health. It is that powerful.”– Anthony William, Medical Medium: Secrets Behind Chronic & Mystery Illness and How to Finally Heal

Hi, my name is Adrian Joele and I became interested in nutrition and weight management while I was an associate with a nutritional supplement company. Since 2008 I wrote several articles about nutrition and weight loss and achieved expert status with Ezine Articles.com. I have been involved in nutrition and weight management for more than 12 years and I like to share my knowledge with anyone who could benefit from it. I enjoy helping people solve their problems.

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