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  Quotations - General  
[Quote No.53141] Need Area: Food > General
"[Poem: about improving your health.]

'The Five Best Doctors'

The five best doctors anywhere,
And no one can deny it,
Are Doctors Sunshine, Water, Air,
Exercise and Diet.

These five will gladly you attend,
If only you are willing;
Your mind they'll cheer, your ills they'll mend,
And charge you not one shilling.

" - O. S. Hoffman

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[Quote No.53585] Need Area: Food > General
"Better a morsel of dry bread and tranquility with it, than a house full of feasting with strife." - Bible
Proverbs 17:1
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[Quote No.53770] Need Area: Food > General
"[Here are the thirteen virtues that Benjamin Franklin set for himself throughout his life, in his own words, plus his added commentary, as he defined them in 1741 and wrote them in his autobiography for the edification and emulation of his children and those who read his autobiography:] --- Temperance. Eat not to dullness; drink not to elevation! --- Silence. Speak not but what may benefit others or yourself; avoid trifling conversation. --- Order. Let all your things have their places; let each part of your business have its time. --- Resolution. Resolve to perform what you ought; perform without fail what you resolve. --- Frugality. Make no expense but to do good to others or yourself; i.e., waste nothing. --- Industry. Lose no time; be always employ'd in something useful; cut off all unnecessary actions. --- Sincerity. Use no hurtful deceit; think innocently and justly, and, if you speak, speak accordingly. --- Justice. Wrong none by doing injuries, or omitting the benefits that are your duty. --- Moderation. Avoid extreams; forbear resenting injuries so much as you think they deserve. --- Cleanliness. Tolerate no uncleanliness in body, cloaths, or habitation. --- Tranquillity. Be not disturbed at trifles, or at accidents common or unavoidable. --- Chastity. Rarely use venery but for health or offspring, never to dulness, weakness, or the injury of your own or another's peace or reputation. --- Humility. Imitate Jesus and Socrates." - Ben Franklin
From his book, 'The Autobiography of Benjamin Franklin'.
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[Quote No.53787] Need Area: Food > General
"Gratitude Exercise [which can be used to start and end the day or as a way of saying grace before a meal]:

This ‘gratitude exercise’ will have a positive effect when you practice it at least 10 times a day. It is advisable to practice it at least once an hour for the first week. You'll be grateful you did.

[Touch forehead]
‘I am grateful for my mind to think good thoughts.’

[Touch near eyes]
‘I am grateful for my eyes to see good things.’

[Touch ears]
‘I am grateful for my ears to hear good things.’

[Touch near mouth]
‘I am grateful for my mouth to speak good things.’

[Raise hands]
‘I am grateful for my hands to do good things.’

[Move feet slightly]
‘I am grateful for my feet to walk to do good.’

‘I am grateful for all that I can be grateful for.’

" - Rabbi Zelig Pliskin
(© 2003 Zelig Pliskin. Permission is given to make as many copies as you wish.)
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[Quote No.53876] Need Area: Food > General
"[Healthy, natural nutrition and diet rather than the seafood diet:] I'm on a seafood diet - I see food, I eat it." - Dolly Parton

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[Quote No.54064] Need Area: Food > General
"[Healthy, natural diet:] To lengthen thy life, lessen thy meals." - Benjamin Franklin

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[Quote No.54860] Need Area: Food > General
"[Say grace:] Help us to be thankful for this day and every day and treat each one as a precious gem to be filled to the full with meaning and with love." - Norman Vincent Peale

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[Quote No.55004] Need Area: Food > General
"Better beans and bacon in peace than cakes and ale in fear." - Aesop

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[Quote No.55920] Need Area: Food > General
"Two ways to use your imagination to control your appetite when trying to keep on a healthy diet are: -1- imagining the good consequences of eating the right food and quantities - like staying trim and healthy - and imagining the bad consequences for eating the wrong food and quantities - like getting fat and unhealthy and; -2- imagining feeling queasy in the back of your throat and your stomach at the thought of the wrong food and quantities!" - Seymour@imagi-natives.com

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[Quote No.56563] Need Area: Food > General
"[Beware of eating and drinking because you are bored. Remember...] Television has opened many doors - mostly on refrigerators." - Mary H. Waldrip

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[Quote No.56727] Need Area: Food > General
"Did you know that the thirst and hunger signals are virtually identical? Instead of eating something when you feel hungry, have a glass of warm, plain water instead. Then wait 15 minutes and see if you're still hungry. Chances are you won't be! It's easy to think thirst is hunger. Also try this before having second servings or dessert, as it takes about twenty minutes for your stomach to register having had enough to eat or drink." - Anonymous

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[Quote No.56904] Need Area: Food > General
"[Imam (peace be upon him) was asked why the Almighty God made it compulsory to fast. He replied...] To make the rich taste hunger and be merciful towards the needy." - Imam Husayn
(626–680), Husayn ibn Ali was the son of Ali ibn Abi Ṭalib (fourth Rashidun Caliph of Sunni Islam, and first Imam of Shia Islam) and Fatimah Zahra (daughter of Muhammad) and the younger brother of Hasan ibn Ali. Quote - Manakib Aal Abi-Talib by Ibn Shahrashoob , Vol. 4 , P. 68. [http://eng.al-shia.org/page.php?id=1623&page=105 ]
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[Quote No.56938] Need Area: Food > General
"Eat not to dullness; drink not to elevation." - Benjamin Franklin

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[Quote No.57188] Need Area: Food > General
"Try to fill up on healthy food and drink - like vegetables and salad and water - before eating and drinking less healthy food and drink - like meat, bread, cakes and desert, and beer, wine and sugary soft drinks." - Seymour@imagi-natives.com

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[Quote No.57271] Need Area: Food > General
"[Toast:] To the bottle! In infancy, the milk bottle; in our prime, the wine bottle; in our dotage, the pill bottle." - Mary Roberts Rinehart
(1876 - 1958)
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[Quote No.57813] Need Area: Food > General
"Good [drinking and eating] habits are as addictive as bad [drinking and eating] habits, and a lot more rewarding." - Harvey Mackay

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[Quote No.58410] Need Area: Food > General
"[Healthy, natural nutrition and diet:] We are not born knowing what to eat; as omnivores it is something we each have to figure out for ourselves. ...[and] we can change our palates to lead healthier, happier lives." - Bee Wilson
Quote from her book, 'First Bite: How We Learn to Eat'.
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[Quote No.58693] Need Area: Food > General
"[Natural, healthy diet:] There are all kinds of reasons to exercise that are good for your health. However, if you're trying to lose weight, the biggest problem I see is food. We need to cut back the food we're eating. [After all, 'You cannot outrun a bad diet - as it is easier and quicker to eat and drink more calories than you can exercise off'.]" - Diana Thomas
a Montclair State University obesity researcher. [http://www.vox.com/2016/4/28/11518804/weight-loss-exercise-myth-burn-calories ]
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[Quote No.58752] Need Area: Food > General
"[Healthy, natural nutrition and diet:] People tend to eat the same weight, or amount, of food each day, regardless of how many calories they take in. Since some foods are less energy dense than others - that is, they have fewer calories per gram - filling your plate [and stomach] with more of those means you'll be eating fewer calories without actually eating less food. Low-density foods, which are low in calories but high-volume, help you feel full and satisfied while dropping pounds. [For example] ...veggies are ideal, since they'll fill you up without breaking your calorie bank. (A pound of low-density carrots, for example, contains as many calories as an ounce of high-density peanuts.) Volumetrics [which is the name its originator, Barbara J. Rolls, Ph.D., called this diet based on this low density principle] is all about getting more mileage out of what you eat." - unknown
[http://health.usnews.com/best-diet/volumetrics-diet]
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[Quote No.58775] Need Area: Food > General
"[A healthy, nutritious diet: All taste, whether healthy or not, is learnt and so can be relearnt:] ...All the foods that you regularly eat are ones that you learned to eat. Everyone starts life drinking milk. After that, it's all up for grabs. From our first year of life, human tastes are astonishingly diverse. ... The main influence on a child's palate may no longer be a parent [who desires to help the child develop healthy eating habits] but a series of [profit-seeking] food manufacturers whose products - despite their illusion of infinite choice - deliver a monotonous flavour hit, quite unlike the more varied flavours of traditional cuisine. ... The danger of growing up surrounded by these endless sweet and salty industrial concoctions is not that we are innately incapable of resisting them, but that the more frequently we eat them, especially in childhood, the more they train us to expect [and desire] all food to taste this way. ... If we are going to change our diets, we first have to relearn the art of eating, which is a question of psychology as much as nutrition. We have to find a way to want to eat what's good for us. ... [For example -] The more people get advised to eat vegetables, the less it seems they wish to eat them. And it is quite a natural response. So I've said that the main way that we get to like food is through being exposed to them, but there's a second condition. We have to be exposed to them without feeling any sense of coercion. [And slowly in this way our eating and palate habits can change for the better, till we like healthy, nutritious food as much as if not more than the unhealthy high calorie, low nutrition density food.] ... " - Bee Wilson
Quote from her book, 'First Bite: How We Learn to Eat', published 2015.
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[Quote No.58776] Need Area: Food > General
"[A healthy, nutritious diet:] I eat unbelievable amounts of food but just very, very, very healthy food. [He was given some advice by NASA scientist Ray Cronise and began to follow a diet based on Dr. Fuhrman's Nutritarian diet, but slightly more strictly vegetarian. This means he consumes no animal products - while Nutritarians are allowed a little - no processed grains, and no added sugar, salt or oil and has daily large quantities of vegetables, especially salad and beans, some fruit and nuts and seeds.]" - Penn Jillette
Magician. He is writing a book called 'Presto!: How I Made More Than 100 Pounds Magically Disappear and Other Big Fat Tales', about this remarkably healthy eating lifestyle. [Refer http://greatideas.people.com/2015/04/08/penn-jillette-weight-loss-las-vegas-home/ and http://vegasseven.com/2015/06/11/penn-jillette-nothing-to-lose/ and https://www.drfuhrman.com/library/foodpyramid.aspx and http://www.vegkitchen.com/nutrition/6-basic-guidelines-for-the-nutritarian-diet/ ]
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[Quote No.58777] Need Area: Food > General
"[A healthy, nutritious diet:] The one question anybody on any diet needs to ask themselves — to know whether it's the right one for them — is 'Could I live like this happily for the rest of my life? If the answer is yes, it's a great choice.' " - Yoni Freedhoff
A family doctor and weight loss expert at the University of Ottawa in Canada. He authored 'The Diet Fix: Why Diets Fail and How to Make Yours Work' and founded of the Bariatric Medical Institute, a nutrition and weight management center in Ottawa.
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[Quote No.58781] Need Area: Food > General
"[A healthy, nutritious diet: We learn our food preferences and can relearn healthier preferences:] Putting favorite foods off-limits can make you crave them in the short-term, but the opposite may be true down the road. That's the conclusion of a study in the journal 'Obesity'. After sticking to a low-carb diet for two years, a group of overweight adults craved carbohydrates and starchy foods less. A second group following a low-fat diet reported fewer cravings for fatty foods." - webmd.com
Refer 'Change in Food Cravings, Food Preferences, and Appetite During a Low-Carbohydrate and Low-Fat Diet', by Corby K. Martin, Diane Rosenbaum, Hongmei Han, Paula J. Geiselman, Holly R. Wyatt, James O. Hill, Carrie Brill, Brooke Bailer, Bernard V. Miller-III, Rick Stein, Sam Klein and Gary D. Foster Published in the journal 'Obesity', Volume 19, Issue 10, pages 1963–1970, October 2011. [Refer http://www.webmd.com/diet/ss/food-cravings-diet-wreckers and 3dhttp://onlinelibrary.wiley.com/doi/10.1038/oby.2011.62/full ]
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[Quote No.58783] Need Area: Food > General
"[A healthy, nutritious, satisfying diet:] Eat more, weigh less [by filling up on big portions of healthy, nutritious, low calorie food and liquid]." - Dr. Dean Ornish
Refer his book, 'Eat More, Weigh Less: Dr. Dean Ornish's Life Choice Program for Losing Weight Safely While Eating Abundantly'.
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[Quote No.58795] Need Area: Food > General
"[A healthy, natural diet:] When one eats nutritarian-vegan or nutritarian, there is no need to count calories." - Ivan Blazquez
He is a drug-free champion pro bodybuilder, pro physique athlete, personal trainer, triathlete, ambassador/athlete and writes nationally for 'Onfitness' and 'Vegan Health and Fitness' magazines. [http://www.theplanteater.com/2015/09/29/how-to-be-a-lean-shredded-nutritarian-machine-interview-with-pro-bodybuilder-ivan-blazquez/ ]
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[Quote No.58796] Need Area: Food > General
"[We each learn our taste preferences and can relearn healthier choices:] Re-train your taste buds [palate]: Like developing any new skill, it takes practice to begin to enjoy new foods – you may have to try a new food 10-15 times before you begin to really like it, especially if your taste has been desensitized by the intense sweets and overly salted and processed foods that are the standard in the American diet. As you learn to enjoy the taste of healthy foods, your desire for unhealthy food will continue to lessen." - Dr. Joel Fuhrman
He developed the Nutritarian diet and has written numerous books about it. [http://www.drfuhrman.com/weightloss/8steps.aspx ]
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[Quote No.58802] Need Area: Food > General
"[A healthy, natural diet:] Most vegetables are encouraged on low-carb diets [as a substitute for high-carb foods like refined flour breads, cakes, biscuits, cereals, spaghetti, noodles, etc and low-carb, low glycemic vegetables are preferred to high carb-starchy, high glycemic vegetables. It is possible to be a low-carb vegetarian-vegan, by cutting out sugars, starches and other high-carb foods. Normally low-carb diets, like Atkins and Paleo diets, increase the protein intake to increase satiety, and in the Atkins weight-loss phase reduce the carb intake to below 20g-50g daily to go into ketosis, but this is slightly different for low-carb vegetarians-vegans. Remember lacto-ovo vegetarians (or simply 'vegetarians') eat dairy products and eggs, but vegans do not eat any animal-derived foods]. ... ===== Low-Carb Vegetables ===== This list is roughly arranged from lowest to highest carbohydrate per serving, but most are non-starchy and generally low in carbohydrates. The exact carb count depends on serving size. Remember when counting carbs in vegetables that the fiber is not counted, and can be subtracted from the total. [This information can be found easily on the internet, including carbs, calories, glycemic index, fiber, fats, vitamins and minerals, etc.] = Sprouts, alfalfa and other small seeds (sprouted legumes have more carb) = Greens – lettuce, spinach, chard, etc. = Hearty Greens - collards, mustard greens, kale, etc. = Radicchio and endive count as greens. = Herbs - parsley, cilantro, basil, rosemary, thyme, etc. (you can usually count these as free foods) = Bok Choy = Bamboo Shoots = Celery = Radishes = Sea Vegetables (Nori, etc) = Mushrooms = Cabbage (or sauerkraut) = Jicama = Avocado = Asparagus = Okra = Cucumbers (or pickles without added sugars) = Green Beans and Wax Beans = Fennel = Cauliflower = Broccoli = Peppers - Green Bell Peppers, Red Bell Peppers and Jalapeno Peppers = Summer Squash = Zuchinni = Brussels Sprouts = Scallions or green onions = Snow Peas/Snap Peas/Pea Pods = Tomatoes = Eggplant = Tomatillos = Artichokes = Turnips = Pumpkin = Rutabagas = Spaghetti Squash = Celery Root (Celeriac) = Carrots = Onions = Leeks = Water Chestnuts (note: water chestnuts are starchy root vegetables, but usually used in smaller quantities than other root vegetables). ===== Starchy (High Carb) Vegetables ===== The main vegetables to be avoided when reducing carbohydrates are the starchier and sweeter vegetables: = Carrots (some diets flag carrots as a problem, though they are lower in carbs than others in this group) = Beets = Peas = Winter Squashes, such as acorn and butternut = Water Chestnuts = Parsnips = Potatoes in all forms = Sweet Potatoes = Corn = Plantains Most people double or triple the amount of vegetables they eat when they change to a low-carb diet. ... Part of the reason people who follow a low-carb way of eating eat so many vegetables is because they often eat vegetables instead of starch. For example...these low-carb substitutes for [high carb,] starchy foods: = Mashed Cauliflower [instead of high carb, starchy potatoes], = Cauliflower 'Rice' [instead of high carb, starchy rice], = Spaghetti Squash [instead of high carb, starchy spaghetti], = Zucchini Noodles [instead of high carb, starchy noodles], = Cauliflower 'Potato' Salad [instead of high carb, starchy potatoes]. People on low-carb diets also tend to eat more salads [instead of high carb bread sandwiches, etc]." - verywell.com
[https://www.verywell.com/low-carb-vegetables-list-2242530 and https://authoritynutrition.com/low-carb-as-a-vegetarian/ ]
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[Quote No.58861] Need Area: Food > General
"...nutrition is the master key to human health!" - T. Colin Campbell
Quote from his book, 'Whole: Rethinking the Science of Nutrition'.
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[Quote No.58862] Need Area: Food > General
"[A healthy, nutritious diet: How much protein should I eat daily?] - Protein is essential for your health as it's a structural component of enzymes, cellular receptors, signaling molecules, and a main building block for your muscles and bones. Proteins also perform transport carrier functions, and the amino acid components of proteins serve as precursors for hormones and vitamins. But, when it comes to how much you need on a daily basis, there is a wide variety of opinions. With advancing age, getting adequate amounts of high-quality protein is especially important, as your ability to process protein declines with age, as does the level of age-related muscle loss (sarcopenia), thereby raising your protein requirements. That said, you'd be wise to monitor your intake to make sure you're not overdoing it. Americans consume the most meat per capita in the world — more than 175 pounds of pork, poultry, and beef per year and evidence suggests this is far too much for optimal health. ... It's important to realize that there is an upper limit to how much protein your body can actually use. And, on the average, Americans consume anywhere from three to five times more protein than they need ... To understand why eating too much protein is a bad idea, consider the following: - When you consume more protein than your body needs, your body must remove more nitrogen waste products from your blood, which stresses your kidneys. Chronic dehydration can result, as was found in a study involving endurance athletes. - Excessive protein can have a stimulating effect on an important biochemical pathway called the mammalian target of rapamycin (mTOR). This pathway has an important and significant role in many cancers. It's also a significant regulator of the aging process. - Excessive protein also adversely impacts the GCN2 pathway, which like mTOR is involved in the aging process. ... The Recommended Daily Allowance (RDA) established by the Institute of Medicine (IOM), is 0.80 grams of high-quality protein per kilo (kg) of body weight (0.36 grams of protein per pound [lb] of body weight), or about 46 grams of protein per day on average for sedentary women, and 56 grams for sedentary men. That RDA has a built-in 'safety buffer,' which means most of us actually need even less than that for optimal health. Yet Americans eat on average about 100 grams of protein per day — about double, or more, the RDA. Considering the fact that the majority of Americans are overweight or obese, I prefer using a more precise formula, calculating your protein requirement based on lean bodyweight (i.e. muscle weight) only. For optimal health, I believe most adults need about 1 gram of protein per kilogram of lean body mass (not total body weight), or 0.5 gram of protein per pound of lean body mass. ... In this formula, you must first determine your lean body mass. To do that, subtract your percent body fat from 100. For example, if you have 30 percent body fat, then you have 70 percent lean body mass. Then multiply that percentage (in this case, 0.7) by your current weight to get your lean body mass in pounds or kilos. As an example, if you weigh 170 pounds; 0.7 multiplied by 170 equals 119 pounds of lean body mass. Using the '0.5 gram of protein' rule, you would need 59.5 or just under 60 grams of protein per day. 100 – % of body fat = % of lean mass X actual weight X 0.5 gm protein = total grams of protein recommended. (Example: A 170 lb individual with 30% fat mass = 100% total weight – 30% fat mass = 70 % lean mass : 0.70 X 170 = 119 X 0.5 = 60 grams of protein recommended) For comparison, following the current US dietary guideline, which is based on total body weight, a 170 pound individual (regardless of their fat to muscle ratio) would need about 61 grams of protein per day. At first glance, these recommendations appear to be close enough to dissuade arguing. The primary difference is that US guidelines do not take fat mass into account, which can vary wildly from one person to the next, even if they weigh the same. For example, if this theoretical 170-pound person has a fat mass of only 15 percent, his protein requirement would be just over 72 grams. To use myself as an example, I weigh 173 pounds and have 10 percent body fat, which means my lean body weight is just under 156 pounds. Using the above formula, my protein requirement is about 77 grams a day, although I typically don't go over 75 grams per day. I use MyFitnessPal to enter everything I eat and carefully calculate my protein requirement to the gram. You do not want to guess here, as it's simply too important. This is really the only nutrient you need to keep hard track of. Just be sure to enter the correct foods and amounts into the program, as the results will be inaccurate if you don't enter the correct details. ... Certain individuals and life circumstances do raise your protein requirements. This includes seniors, pregnant women, and those who are aggressively exercising (or competing). As a general rule, these individuals need about 25 percent more protein. Personally, even though I walk about 9 miles a day and work out for an additional hour a day, I still limit my protein to 75 grams per day. Some researchers argue that those over 50 may need to double the RDA of protein to prevent sarcopenia (age-related muscle loss), but based on everything we've already discussed, I would caution against arbitrarily increasing your protein intake if you're elderly. Consider it only if you're currently eating far below the RDA. Your best bet, I believe, is to use the formula detailed above, to calculate your protein requirement based on muscle weight (lean weight), and then add 25 percent to that figure. It's important to realize that protein in and of itself is not a magic solution against sarcopenia. You need strength training to actually build muscle and strengthen your bones. (If you have cancer, you'll want to be particularly cautious about stimulating the mTOR pathway with excessive protein). [Remember that protein can be found in meat, fish, vegetables, grains, beans, nuts, seeds, etc.] ... " - Dr. Mercola
[http://articles.mercola.com/sites/articles/archive/2015/12/21/excessive-protein-intake.aspx ]
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[Quote No.58864] Need Area: Food > General
"[A healthy, natural diet:] 'What's on Your Fork Now Determines Your Health Later' - Baseball legend Mickey Mantle once said, 'If I'd known I was going to live this long, I'd have taken better care of myself.' Like all memorable quotes, it's a mix of clever wording and a universal truth: the poor diet and lifestyle choices of our youth start to catch up with us as we age. But the good news is that embracing a healthful lifestyle, including a nutrient-dense, plant-rich diet, can allow us to maintain optimal health and achieve enhanced longevity. We get older with every tick of the clock. But we have the power to decide how we want to age: with vitality, living life with gusto, full of energy and with our faculties intact; or in pain, beset by chronic (and preventable) diseases such as arthritis, atherosclerosis, hypertension, diabetes and dementia. Aging itself is not the primary cause of these common illnesses; the cause is predominately one's diet. Those types of diseases develop over many years of eating a less-than-ideal diet. In the United States, as in other developed countries, too much of the food that is consumed has almost no nutritional value. I am talking about highly processed foods that are often refered to as 'empty calories' because they are so low in micronutrients. These are products, not whole foods. Eating commercial baked goods, snack foods, luncheon meats, ice cream, soda, and oils, is dangerous. They are usually made with sweeteners, white flour or loaded with sodium. Our addiction to these high-calorie, low-nutrient foods have led to astronomically high rates of obesity, cancer, heart disease and type 2 diabetes. But it doesn't have to be this way. Heart disease, dementia, diabetes, and even cancer do not have to be the inevitable consequence of aging. It is possible to live a long life, free from disability and chronic disease if we eat a nutrient-dense, plant-rich diet, with little if any refined foods and minimal amounts of animal products. I call this way of eating a Nutritarian diet, to represent the healthiest way to eat in the world. There are many advantages to adopting the Nutritarian eating style: --- When you eat low-calorie, high-nutrient foods, you can eat abundantly. --- A diet based on greens, vegetables, beans, nuts, seeds, and fruit defends against cancer. --- Eating a nutrient-dense, plant-rich diet can keep you slim. Eat big salads that contain lots of leafy greens, and include tomatoes, raw onions, dressed with a nut-seed based dressing. Chew your foods thoroughly to breakdown its cellular walls to release as many of the nutrients as possible. Avoid excessive amounts of oils and animal products – if you do use them, don't eat them often — only in small amounts, like a condiment, a few times a week, or two or three times a month. My primary goal, throughout my career as a physician and nutritional researcher, has been to help people recognize the direct connection between food and health. We have a unique opportunity to live longer and more healthfully than ever before. We can age gracefully, free of the common diseases associated with aging. Thousands of scientific studies have been published to support eating this way. By utilizing these advances in nutritional science, I have enabled thousands of people to reverse their chronic disease, lower their weight, blood pressure and cholesterol to normal, without drugs, and to restore their health and vitality. Today is the day for you to begin if you have not already. I urge everyone to learn the principles of this style of eating. This is not about deprivation. It is a delicious, satisfying and sensible way to enjoy eating as we increase our ability to live a fuller, healthier and longer life. Commit to taking better care of yourself today. You'll not only reap immediate rewards – you'll also give yourself the chance to enjoy a long and healthy future." - Dr Joel Fuhrman
May 20, 2016. [https://www.drfuhrman.com/lifestyle/eat-to-live-blog/2/whats-on-your-fork-now-determines-your-health-later ]
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[Quote No.58866] Need Area: Food > General
"[A healthy, natural diet:] 'The Calorie Density Approach to Nutrition and Lifelong Weight Management' - Calorie density is the simplest approach to healthful eating and lifelong weight management. This common sense approach to sound nutrition allows for lifelong weight management without hunger; more food for fewer calories, and is easy to understand and follow [Refer also Volumetrics and Nutritarian diets which are similar volume and nutrition per calorie density based diets]. In addition, by following the principles of calorie density, you will also increase the overall nutrient density of your diet. The basic principles of calorie density are simple and outlined below. Remember, these are just guidelines expressing the principles and not exact recommendations. --- The Calorie Density Approach: Calorie density is simply a measure of how many calories are in a given weight of food, most often expressed as calories per pound. A food high in calorie density has a large number of calories in a small weight of food, whereas a food low in calorie density has much fewer calories in the same weight of food. Therefore, one can consume a larger portion of a low-calorie dense food than a high-calorie dense food for the same number of calories. On a day-to-day basis, people generally eat a similar amount of food, by weight. Therefore, choosing foods with a lower calorie density allows us to consume our usual amount of food (or more) while reducing our caloric intake. Foods low in calorie density also tend to be higher in satiety [the feeling of fullness and not being hungry] so by consuming foods lower in calorie density, one can fill up on much fewer calories without having to go hungry and without having to weigh, measure or portion control our food. In addition, the foods that are lower in calorie density (fruits, veggies, starchy vegetables, intact whole grains and legumes) are also the foods highest in nutrient density [Refer Nutritarian diet]. Therefore, by following a diet lower in calorie density, one also automatically consumes a diet higher in nutrient density. --- Principles of Calorie Density: = Hunger and Satiety. Whenever hungry, eat until you are comfortably full. Don't starve and don't stuff yourself. = Sequence Your Meals. Start all meals with a salad, soup, and/or fruit. = Don't Drink Your Calories. Avoid liquid calories. Eat/chew your calories, don't drink or liquefy them. Liquids have little if any satiety so they do not fill you up as much as solid foods of equal calories. = Dilution is the Solution: Dilute Out High Calorie Dense Foods/Meals. Dilute the calorie density of your meals by filling 1/2 your plate (by visual volume) with intact whole grains, starchy vegetables, and/or legumes and the other half with vegetables and/or fruit. = Be Aware of the Impact of Vegetables vs. Fat/Oil. Vegetables are the lowest in calorie density while fat and oil are the highest. Therefore, adding vegetables to any dish will always lower the overall calorie density of a meal, while adding fat and oil will always raise the overall calorie density of a meal. = Limit High Calorie Dense Foods. Limit (or avoid) foods that are higher in calorie density (dried fruit; high fat plant foods; processed whole grains; etc). If you use them, incorporate them into meals that are made up of low calorie dense foods and think of them as a condiment to the meal. For example, add a few slices of avocado to a large salad, or add a few walnuts or raisins to a bowl of oatmeal and fruit.

[The Calorie Density Scale (Refer Nutritarian Food Pyramid):
- FOOD (CALORIES PER POUND);
- Vegetables (65 to 195);
- Fresh Fruits (135 to 420);
- Potatoes, pastas, brown rice, sweet potatoes, corn, hot cereals (280 to 650);
- Legumes: peas and beans, such as pinto, garbanzo, black, and lentil beans (400 to 750);
- Nonfat dairy foods (180 to 450);
- Seafood, lean poultry, lean red meat (400 to 870);
- Dried fruit, jams, fat-free muffins and breads, including sourdough rolls, bagels, pita breads, and baguettes (1,200 to 1,400);
- Dried cereal, pretzels, fat-free cookies, fat-free potato chips (1,600 to 1,750);
- Regular salad dressing (1,800 to 2,000)
- Chocolate bars, croissants, doughnuts (2,200 to 2,500)
- Nuts and regular potato chips (2,500 to 3,000)
- Butter, margarine (3,200)
- Olive oil, corn oil, lard (4,010)]

Research has shown that people can eat freely of foods that are 300 calories per pound or less and not gain weight. People can consume relatively large portions of foods that are between 300 and 800 calories per pound and still lose or maintain their weight depending on their individual activity levels and metabolism. The intake of foods with a calorie density of 800-1800 should be limited as these can contribute to weight gain and interfere with efforts to lose weight. Additionally, the intake of foods over 1800 calories per pound should be extremely limited as these foods can very easily contribute to weight gain and obesity and can also greatly interfere with efforts to lose weight. The 2007 report from the American Cancer Institute and the World Cancer Research Fund recommended lowering the average calorie density of the American diet to 567 calories per pound. One can easily do this by following the above principles of calorie density, which allows us to eat freely of unrefined, unprocessed fruits, veggies, starchy veggies, intact whole grains and legumes without the addition of salt, sugar and/or fat/oil. --- Summary: Calorie density really is a common-sense approach to sound nutrition and is the cornerstone of good health. It is the simplest way to lose and/or manage your weight for life. By following a few simple principles, you will increase the amount of food on your plate while decreasing your overall caloric intake, all without ever having to go hungry. At the same time, you will be optimizing your overall nutrient intake." - Jeff Novick, MS, RD
Jeff Novick, MS, RD, serves as VP of health promotion for EHE International and lectures at the McDougall Program. For almost a decade, Jeff served as the director of nutrition at the Pritikin Center in Aventura, Florida and as VP of the board of directors for the National Health Association. Published June 19, 2012. [http://www.forksoverknives.com/the-calorie-density-approach-to-nutrition-and-lifelong-weight-management/ ]
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[Quote No.58879] Need Area: Food > General
"[A healthy, nutritious diet:] 'Exploring 'The Great Cholesterol Myth' - I have a strong interest in the prevention of heart disease. I believe healthy nutrition and lifestyle are the key to our health and well being. In my early career as a cardiologist, working in the hospital setting, I was fascinated by the diagnosis and treatment of heart disease. Don't misunderstand me, I still am. However, as the years have passed I have become more and more interested in disease prevention. Helping people stay healthy and avoid disease is very different from diagnosing and treating. Nonetheless, although prevention is important, it is not always easy to practice. It's time consuming, results are hard to measure and it deserves both patience and persistence. Therefore, it's not surprising that doctors are often less interested in prevention than treating and curing. Let me quote Dr. Bernard Lown from his blog, The Lown Conversation: 'Diligent prevention unfortunately plays second fiddle to heroic cures.' I believe the most powerful tool to cut the burden of heart disease in our community is education. The remarkable Maya Angelou said: 'When you know better you do better'. One of the most important roles for doctors and other medical professionals is educating people about healthy lifestyle, nutrition, exercise and other measures to prevent disease. All things considered, education is a double-edged sword. Bad education is often worse than no education. A huge number of books and articles have been written on lifestyle, exercise, diet and nutrition, and there is an overflow of information on the internet. Obviously, some of it is good and some of it is bad. In many cases, education and information is driven by a product line designed to enrich the bank account of the author. Obviously, such information may be misleading. Much has been said and written about the role of cholesterol in heart disease. Elevated cholesterol is considered a risk factor for cardiovascular disease. Lowering cholesterol, low density lipoprotein (LDL) cholesterol in particular, is of key importance. Recently however, the role of cholesterol in heart disease has been debated. A few weeks ago a ran into a new book on the subject, called 'The Great Cholesterol Myth' written by nutritionist Jonny Bowden, PhD, and cardiologist Stephen Sinatra, MD. At first sight I wasn't interested in the book. There are so many similar books I thought: 'The Cholesterol Myths' by Uffe Ravnskog, 'The Great Cholesterol Con' by Malcolm Kendrick, 'The Great Cholesterol Con' by Antonio Colpo and 'The Great Cholesterol Lie' by Dwight Lundell. Sounds pretty boring. However I decided to give Bowden's and Sinatra's book a chance. --- Cholesterol and Heart Disease – Can We Ignore Contradictory Evidence? The role of cholesterol in atherosclerosis and cardiovascular disease is often debated. In my opinion, the so-called lipid hypothesis is an oversimplification of a complex disorder. Sometimes we debate because we disagree on how to simplify complex mechanisms. Cholesterol is just one of many players in the atherosclerotic process. The main reason it has become such a popular player is that it is easy to measure, not because it plays the main role. However, medical debates are often quite interesting, and they may actually have some positives. They often provoke lively discussions, and they may stimulate scientific research. The downside is that if you have already chosen a side, you run the risk of neglecting, or not choosing to accept scientific results or arguments that don’t support your own opinion. There are different ways for authors to present a hypothesis they believe is true. You can choose to present all available data, and then make an argument for the data you believe support your hypothesis. Such a balanced, informative approach is honest, and it gives the reader a chance to make up his own mind. However, it doesn't necessarily catch the attention of the news media or make the headlines. If you believe you've found the truth, you may prefer to select data that reinforce your own beliefs. We could call this the preacher's approach. There is no reason to discuss any contradictory evidence. That's just confusing. In my opinion, the recent book by Bowden and Sinatra is a good example of the preachers approach. Somehow the authors believe they've managed to unlock the hidden truth. In fact you may admire how fearlessly they expose, what they call the misinformation fed by the scientific community. Let me quote the first sentence of the first chapter: 'The two of us came together to write this book because we believe that you have been completely misled, misinformed, and in some cases directly lied to about cholesterol'. Interesting and provoking. Conspiracy theories are likely to get media attention. I presume that's a part of the procedure. Somehow, we like to read about how we have been cheated and mislead. Consequently, if you manage to convince people they've been cheated, they're more likely to listen to your theories and arguments. While reading 'The Great Cholesterol Myth', I had this strong urge that I had to play the devil's advocate. It's not necessarily because I dislike the book or disagree with everything the authors write. On the contrary, I think they have some great tips on healthy lifestyle and diet. It's just because I believe people have the right to hear both sides of the story, and then make up their own mind. I'm not a book critique, so whether I liked the book or not is irrelevant. However, taking on the role of the devil's advocate I want to bring forward some of my thoughts while reading the book. --- 'Cholesterol Does Not Cause Heart Disease' – The Main Arguments: In the first two chapters the role of cholesterol in heart disease is discussed. The authors believe that cholesterol numbers are a poor predictor of heart disease. They point out that more than half of the people hospitalized with heart attacks have what they call 'perfectly normal cholesterol levels'. The importance of cholesterol for different bodily functions is underlined. The message is; because cholesterol is essential for life it can't be bad. Let me quote the book: 'Both of us became skeptical of the cholesterol theory at different points in our careers, traveling different pathways to arrive at the same conclusion: Cholesterol does not cause heart disease.' The second chapter is called 'Cholesterol is harmless'. In this chapter the people who write the special reports and guidelines, meant to help doctors make treatment decisions get a fierce amount of critique. A quote from the book: 'When the National Cholesterol Education Program lowered the optimal cholesterol levels in 2004, eight of the nine people on the panel had financial ties to the pharmaceutical industry, most of them to the manufacturers of cholesterol-lowering drugs who would subsequently reap immediate benefits from these same recommendations'. Atherosclerosis is the underlying cause of cardiovascular disease. It leads to the building of plaques within the walls of our arteries. These plaques are composed of several substances, among them is cholesterol. Atherosclerosis typically affects the coronary arteries, the vessels supplying blood to the heart muscle. In medical school I was taught that the exact cause of atherosclerosis was unknown. However, there were certain risk factors, which if present increased the likelihood of developing atherosclerosis and coronary artery disease. The main risk factors were family history of heart disease, smoking, high blood cholesterol, high blood pressure, diabetes and obesity. None of these risk factors was considered to be the cause of heart disease. However, by modifying the risk factors, the likelihood of developing heart disease could be reduced. I have never believed that cholesterol is the sole cause of heart disease. However, it is certainly involved, and it is quite clear that cardiovascular disease as we know it would not exist if cholesterol was not present. Is a tsunami caused by water? No, but it won't happen without it. Is heart disease caused by cholesterol? No, but it won't occur without it. The fact that cholesterol is a very important biologic substance and essential to life, does not prove that high levels may not promote a disease process. There are many examples of this phenomenon. Iron for example has important biologic functions. However high levels of iron in the body can cause a disease called haemochromatosis. Although insulin is essential for our metabolism, research indicates that high levels are undesirable and may promote obesity. A certain level of blood glucose is essential for life. If we don't get glucose through our diet, the body produces it. However, high blood levels of glucose are undesirable and associated with the disease we call diabetes. So, although cholesterol is an important biologic substance, high levels could certainly be associated with disease. In animal models, atherosclerosis does not occur in the absence of greatly elevated blood cholesterol. Furthermore, heart attacks have been shown to be uncommon in humans with very low plasma levels of LDL cholesterol due to a sequence variation in the PCSK9 gene. In cell cultures, according to Nobel prize winners Brown and Goldstein, cellular needs for cholesterol can be met with an LDL [Low Density Lipoprotein as opposed to HDL High Density Lipoprotein] cholesterol level of 25 mg/dl (0.65 mmol/L). Human newborns have an LDL cholesterol in the range of 40-50 mg/dl (1.1-1.3 mmol/L). Healthy adult levels are 3-4 times higher. The normal LDL cholesterol range is 50 to 70 mg/dl (1.3-1.5 mmol/L) for native hunter-gatherers, healthy human newborns, free-living primates, and other wild mammals, all of whom do not develop atherosclerosis. Randomized trial data suggest atherosclerosis progression and coronary heart disease events are minimized when LDL is lowered to <70 mg/dl (1.8 mmol/L). No major safety concerns have surfaced in studies that lowered LDL to the range of 50 to 70 mg/dl. Familial hypercholesterolemia (FH) is a disorder characterized by high cholesterol levels, specifically levels of LDL-cholesterol. Many individuals with this disorder die prematurely of atherosclerotic cardiovascular disease. I have found no mention of this disorder in Bowden's and Sinatra's book. The most common problem in FH is the development of coronary artery disease at a much younger age than would be expected in the general population. So, try telling a thirty year old woman with FH, and an acute heart attack that cholesterol is harmless. Statin drugs have improved prognosis and quality of life in patients with FH. It is important to emphasize, that it is lipoproteins that interact with the arterial wall and initiate the cascade of events that leads to atherosclerosis. Cholesterol is only one of many components of lipoproteins. LDL, the major carrier of cholesterol in the circulation, is the most atherogenic lipoprotein. High levels of LDL in the blood may lead to increased transport of this substance into the vessel wall. When inside the arterial wall, LDL can undergo a variety of modifications including oxidation, uptake by white blood cells called macrophages, formation of so-called foam cells and the initiation of inflammation. This cascade of events may ultimately result in an atherosclerotic plaque within the vessel wall. Obviously, cholesterol is not the cause of all this, but it is always involved. So, could it be that atherosclerosis is more likely to occur if plasma concentration of LDL-cholesterol is high than if it is low. The answer is yes. A number of scientific studies indicate that this is definitively the case. However, this does not mean that cholesterol causes heart disease. That's an oversimplification. --- What Else Is Important? The authors claim that inflammation is the true cause of heart disease. Let me quote the book: 'So if cholesterol isn't the cause of heart disease, what is? The primary cause of heart disease is inflammation'. The authors point out that chronic inflammation is a significant component of virtually every single degenerative condition, including heart disease, Alzheimer's, diabetes, obesity, arthritis, cancer, and many other diseases. They believe oxidation is an important contributor to inflammation and atherosclerosis. Bowden and Sinatra consider the size of the atherogenic LDL particles to be important. Thus, the more of the large fluffy particles, the better. The more of the small dense particles, the higher your risk. They even suggest these parameters may be considered the 'new good and bad' cholesterol, instead of the traditional HDL [good] and LDL [bad] cholesterol. Nature is complex and so are biological mechanisms that control bodily functions. A disease often occurs during specific conditions that involve many different biological pathways. Of course environmental and genetic factors play a role as well. So, why should there be a one simple cause of heart disease such as chronic inflammation or cholesterol? Isn't it more likely that lipoproteins, cholesterol, oxidation, inflammation and many other factors are all involved at the same time? So, again, we may disagree because our methods of simplifying complex mechanisms are different. An association between LDL particle size and cardiovascular risk has been found in some studies. However, measurements reflecting the number of LDL particles appear to be a stronger predictor of risk than particle size in itself. LDL-P and apolipoprotein B reflect the number of LDL-particles. Interestingly, patients with FH usually have large LDL-particles, but their risk of heart disease is very high, and so is their LDL-particle number. It is likely that the association between small LDL and heart disease reflects an increased number of LDL particles in patients with small particles. Therefore, particle size in itself may be unimportant. Bowden and Sinatra say the benefits of statin drugs have been widely exaggerated. Furthermore, they believe the side effects of these drugs to be much more common than previously thought. They point out that statin therapy may be associated with cancer and diabetes. Other common side effects may be memory problems, lack of energy and sexual dysfunction. They believe that much of the side effects of statin therapy may be traced to depletion of coenzyme Q-10. Dr. Sinatra only uses statin drugs for high risk middle aged men. I share some of the authors thoughts on statin therapy. I think side effects are underreported and doctors should be much more alert on the possible adverse effects on muscle, diabetes risk, energy, memory and cognitive function. However, most people tolerate statin therapy quite well. Furthermore, I believe these drugs certainly reduce cardiovascular risk in patients with documented cardiovascular disease, and in many high risk individuals without disease. However, in my opinion statins are used too often in low risk patients. We, doctors should take time to inform these low risk individuals about possible alternatives to statin therapy, such as diet, exercise and healthy lifestyle. Interestingly, the chapter on statin therapy ends with a final cautionary note, let me quote: 'Look, there's not much doubt that statin therapy can significantly reduce the incidence of coronary morbidity and mortality for those who are at great risks of developing coronary artery disease'. Here I definitively agree with Dr. Bowden and Dr. Sinatra, but I have to wonder if they disagree with themselves. --- How About the Supplements? The seventh chapter of the book is called 'Help your heart with these supplements', and deals with different nutritional supplements. There are a number of supplements the authors believe improve the health of our hearts. Among these are coenzyme Q10, which the authors call the spark of life, D-ribose, L-carnitine, magnesium, niacin, vitamin E, fish oils and Omega-3. Interesting list, but somehow I could not help thinking that, if the authors owned companies that were selling these products on-line [which they do, as can be confirmed by a simple internet search], it would seriously affect the credibility of the book and reduce its educative value. However, keeping in mind the they believe that the lipid hypothesis is kept alive by medical professionals getting paid by pharmaceutical companies, I will have to assume that Dr. Bowden and Dr. Sinatra have no conflict of interest." - Dr. Axel F. Sigurdsson
Dr. Sigurdsson is a cardiologist at the Department of Cardiology at The Landspitali University Hospital in Reykjavik Iceland. He also practices cardiology at Hjartamidstodin (The Heart Center) which is a private heart clinic in the Reykjavik area. He is a Fellow of the American College of Cardiology (ACC), The Icelandic Society of Cardiology and the Swedish Society of Cardiology. Dr. Sigurdsson is a specialist in internal medicine and cardiology. He did his cardiology training at the Sahlgrenska/Östra University Hospital in Gothenburg, Sweden and at the Royal Jubilee Hospital in Victoria BC, Canada between 1988 – 1996. He is past president of the Icelandic Cardiac Society. Dr. Sigurdsson main interest has been in the field of coronary heart disease and heart failure. He has published more than 100 scientific abstracts, articles and book chapters in international journals and text books. Published January 28, 2013. [http://www.docsopinion.com/2013/01/28/the-great-cholesterol-myth/ and http://www.drsinatra.com/shop-vitamins-supplements-1/ ]
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[Quote No.58882] Need Area: Food > General
"[A healthy, natural diet, satiety and effective weight loss and maintenance - refer Calorie Density diets like Pritikins, Volume Density diets like Barbara Rolls' Volumetrics and Nutrient Density diets like Dr. Joel Furhman's Nutritarian:] 'Link between Food Energy Density and Body Weight Changes in Obese Adults' - Abstract: Regulating the energy density of food could be used as a novel approach for successful body weight reduction in clinical practice. The aim of this study was to conduct a systemic review of the literature on the relationship between food energy density and body weight changes in obese adults to obtain solid evidence supporting this approach. The search process was based on the selection of publications in the English language listed in public databases. A meta-analysis was performed to combine individual study results. Thirteen experimental and observational studies were identified and included in the final analysis. The analyzed populations consist of 3628 individuals aged 18 to 66 years. The studies varied greatly in terms of study populations, study design and applied dietary approaches. The meta-analysis revealed a significant association between low energy density foods and body weight reduction, i.e., 0.53 kg when low energy density foods were eaten (95% CI: 0.88, 0.19). In conclusions, this study adds evidence which supports the energy density of food as a simple but effective measure to manage weight in the obese with the aim of weight reduction." - mdpi.com
Authored by: Marta Stelmach-Mardas, Tomasz Rodacki, Justyna Dobrowolska-Iwanek, Anna Brzozowska, JarosławWalkowiak, Agnieszka Wojtanowska-Krosniak, Paweł Zagrodzki, Angela Bechthold, Marcin Mardas and Heiner Boeing. Published by Multidisciplinary Digital Publishing Institute in the professional magazine 'Nutrients' 2016, 8, 229; doi:10.3390/nu8040229 (Received: 13 March 2016; Accepted: 13 April 2016; Published: 20 April 2016) [www.mdpi.com/2072-6643/8/4/229/pdf ]
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[Quote No.58883] Need Area: Food > General
"[A healthy, nutritious diet:] There are more people who have quit being vegan [which means they don't eat any animal products including meat, poultry, fish, seafood, eggs, dairy, animal fats/oils, etc] than there are those who are actual vegans. It's tough. It's also easy to become deficient in Vitamin B12, Vitamin D, Iron, Zinc, Calcium, and Omega 3s without proper attention and care. Many vegans have to turn to supplements which are expensive and not always easy to keep up with." - Jorge Cruise
He's internationally recognized as a leading celebrity fitness trainer and is the #1 best selling author of over 20 books in 16 languages. [Refer http://www.amazon.com/Tiny-Full-Discover-Eating-Breakfast/dp/1942952481/ref=asap_bc?ie=UTF8 ]
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[Quote No.58884] Need Area: Food > General
"[A healthy, natural, nutritious diet:] The Modern Average Diet is MAD. It is the biggest preventable cause in the lifestyle disease crisis that disables and kills more people in the world currently than anything else. Literally, we are slowly poisoning ourselves with what we eat and drink. We are 'digging our graves with our mouths!' I am not trying to blame the victims, just alert people to some of the nutrition problems and possible solutions, to empower their freedom to choose, before it is too late for them and those they love." - Ben O'Grady
Founder and CEO of www.imagi-natives.com
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[Quote No.58885] Need Area: Food > General
"[A healthy, natural, nutritious diet: pure, whole foods:] I must say if I could summarise everything I know about nutrition in one sentence it would be, 'Stop eating refined, processed and manufactured food.' It's that simple. And you want to eat an abundance of fruit and vegetables because these are sources of highly protective, phytonutrients that strongly enhance our body's defences against cancer and other chronic, degenerative diseases." - Dr. Andrew Weil
American physician and author. [http://www.drweil.com/drw/u/PAG00361/anti-inflammatory-food-pyramid.html ]
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[Quote No.58886] Need Area: Food > General
"[A healthy, natural diet:] A whopping 90% of the foods that Americans purchase every year are processed foods. ... [but] ... You will pay a heavy price for consuming a terrible diet. The over consumption of these fake, overly processed foods is one of the major causes of a slew of chronic diseases in the United States. ... [In particular, processed foods are full of sugar] which has been shown to have devastating effects on overall health in the form of insulin resistance." - Dr. Joseph Mercola
Quote from his book, 'Effortless Healing: 9 Simple Ways to Sidestep Illness, Shed Excess Weight, and Help Your Body Fix Itself'.
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[Quote No.58887] Need Area: Food > General
"[A healthy, natural diet:] I have seen the healing power of food (the right food) and know what it will do for your health and well-being. My belief is that many common health problems started when we moved away from the eating and lifestyle habits of our long-ago ancestors. Chronic obesity, cardiovascular disease and other health related issues are more a result of the modern [highly processed and sugar, salt and refined grain rich] diet than anything else." - Dr. Joseph Mercola
Quote from his book, 'Take Control of Your Health'.
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[Quote No.58889] Need Area: Food > General
"[A healthy, natural diet:] Epigenetic research reveals that our lifestyle choices - the foods we eat, the supplements we take, the exercise we pursue, and even the emotional content of our daily experiences - are all involved in orchestrating chemical reactions that activate or deactivate parts of our genome that will either code for outcomes that threaten health and pave the way for disease or create an internal environment conducive to longevity and disease resistance." - Dr. Joseph Mercola
Quote from his book, 'Effortless Healing: 9 Simple Ways to Sidestep Illness, Shed Excess Weight, and Help Your Body Fix Itself'.
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[Quote No.58902] Need Area: Food > General
"[A healthy, natural diet: avoid blood glucose spikes to avoid possibly developing insulin resistance and the host of metabolic syndrome lifestyle diseases:] I'm still not comfortable recommending that people eat saturated fat with abandon, but it's clear to me that [the bad carbs - especially the highly processed and refined] sugar, flour and oxidized seed oils create inflammatory effects in the body that almost certainly bear most of the responsibility for elevating heart disease risk. [These claims, including that saturated fats may not be as unhealthy and fattening as thought - in the late 20th century - but that sugar and refined flour that spike blood glucose and raise insulin resistance certainly are bad for obesity and health, are now - in the early 21st century - made regularly for example by Gary Taubes and the primal/paleo diet community. Further large, long-term, carefully constructed studies will need to be undertaken to refine the currently not well understood processes and consequences.] " - Dr. Andrew Weil
American physician, author, spokesperson, and broadly described 'guru' for holistic health and integrative medicine, whose names also constitute an emerging brand of healthcare services and products in these fields.
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[Quote No.58905] Need Area: Food > General
"[A healthy, natural diet: begin as early as possible to get into good healthy habits:] It does kids no favors, and sets them up for a potential lifetime of poor health and social embarrassment, to excuse them from family meals of real food. Everyone benefits from healthy eating, but it is particularly crucial at the beginning of life." - Dr. Andrew Weil
American physician, author, spokesperson, and broadly described 'guru' for holistic health and integrative medicine, whose names also constitute an emerging brand of healthcare services and products in these fields.
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[Quote No.58918] Need Area: Food > General
"[A healthy, natural diet:] You can't afford to get sick, and you can't depend on the present health care system to keep you well. It's up to you to protect and maintain your body's innate capacity for health and healing by making the right choices in how you live." - Dr. Andrew Weil
American physician, author, spokesperson, and broadly described 'guru' for holistic health and integrative medicine, whose names also constitute an emerging brand of healthcare services and products in these fields.
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[Quote No.58919] Need Area: Food > General
"[A healthy, natural, nutritious diet: 'bad' carbs:] The more easily digestible and refined the carbohydrates, the greater the [negative, harmful] effect on our health, weight and well-being." - Dr. Andrew Weil
American physician, author, spokesperson, and broadly described 'guru' for holistic health and integrative medicine, whose names also constitute an emerging brand of healthcare services and products in these fields.
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[Quote No.58924] Need Area: Food > General
"[A healthy, natural diet: taking responsibility and self-discipline:] The false belief that a safety net of sophisticated drugs and machines stretches below us, permitting risky or lazy lifestyle choices, has undermined our spirit of self-reliance." - Dr. Andrew Weil
American physician, author, spokesperson, and broadly described 'guru' for holistic health and integrative medicine, whose names also constitute an emerging brand of healthcare services and products in these fields.
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[Quote No.58935] Need Area: Food > General
"[A healthy, nutritious diet:] If we could give every individual the right amount of nourishment and exercise, not too little and not too much, we would have found the safest way to health." - Hippocrates
(460 BC - 370 BC), Hippocrates of Kos, also known as Hippocrates II, was a Greek physician of the Age of Pericles, and is considered one of the most outstanding figures in the history of medicine and is sometimes called 'the father of medicine'.
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[Quote No.58946] Need Area: Food > General
"[A healthy, nutritious diet:] Let food be thy medicine and medicine be thy food!" - Hippocrates
(460 BC - 370 BC), Hippocrates of Kos, also known as Hippocrates II, was a Greek physician of the Age of Pericles, and is considered one of the most outstanding figures in the history of medicine and is sometimes called 'the father of medicine'.
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[Quote No.58948] Need Area: Food > General
"[A healthy, nutritious diet:] All health begins in the gut!" - Hippocrates
(460 BC - 370 BC), Hippocrates of Kos, also known as Hippocrates II, was a Greek physician of the Age of Pericles, and is considered one of the most outstanding figures in the history of medicine and is sometimes called 'the father of medicine'.
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[Quote No.58953] Need Area: Food > General
"[A healthy, nutritious, natural diet: stay away from processed food:] ... I'd been investigating a surge in deadly outbreaks of E. coli in meat when an industry source, a microbiologist, suggested that if I wanted to see an even bigger public health hazard, I should look at what food companies were intentionally adding to their products, starting with salt. And sure enough, when I looked at this - by gaining access to high level industry officials and a trove of sensitive, internal records - a window opened on how aggressive the industry was wielding not only salt, but sugar and fat, too. These are the pillars of processed foods, the three ingredients without which there would be no processed foods. Salt, sugar and fat drive consumption by adding flavor and allure. But surprisingly, they also mask bitter flavors that develop in the manufacturing process. They enable these foods to sit in warehouses or on the grocery shelf for months. And, most critically to the industry's financial success, they are very inexpensive. ... The food processing industry is more than a century old - if you count the invention of breakfast cereals - so it's been steady growth. But things really took off in the 1950s with the promotion of convenience foods whose design and marketing was aimed at the increasing numbers of families with both parents working outside the home. ...The most alluring products - those with the highest amounts of salt, sugar and fat - are strategically placed at eye-level on the grocery shelf. You typically have to stoop down to find, say, plain oatmeal. (Healthier products are generally up high or down low.) Companies also play the better-nutrition card by plastering their packaging with terms like 'all natural,' 'contains whole grains,' 'contains real fruit juice,' and 'lean,' which belie the true contents of the products. Reading labels is not easy. Only since the 1990s have the manufacturers even been required to reveal the true salt, sugar, fat and caloric loads of their products, which are itemized in a box called the 'nutrient facts.' But one game that many companies still play is to divide these numbers in half, or even thirds, by reporting this critical information per serving - which are typically tiny portions. In particular, they do this for cookies and chips, knowing that most people can't resist eating the entire three-serving bag. Check it out sometime. See how many 'servings' that little bag of chips contains." - Michael Moss
He is an investigative reporter with the New York Times; he won a Pulitzer Prize in 2010 for his investigation of the dangers of contaminated meat. This quote is about his book, 'Salt Sugar Fat: How the Food Giants Hooked Us', published 2013.
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[Quote No.58956] Need Area: Food > General
"[A healthy, nutritious, natural diet: the low calorie density diet called 'Volumetrics'...] A 2012 best weight loss diet, best diet for healthy eating, and easiest diet to follow." - U.S News And World Report

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[Quote No.58959] Need Area: Food > General
"[A healthy, natural diet:-] During the past two to three decades, we have acquired substantial evidence that most chronic diseases in America can be partially attributed to bad nutrition. Expert government panels have said it, the surgeon general has said it and academic scientists have said it. More people die because of the way they eat than by tobacco use, accidents or any other lifestyle or environmental factor." - T. Colin Campbell
(1934 - ), an American biochemist who specializes in the effect of nutrition on long-term health. He is the Jacob Gould Schurman Professor Emeritus of Nutritional Biochemistry at Cornell University. He has become known for his advocacy of a low-fat, whole foods, plant-based diet. He is the author of over 300 research papers and three books, 'The China Study' (2005, co-authored with his son, Thomas M. Campbell II, which became one of America's best-selling books about nutrition), 'Whole' (2013) and 'The Low-Carb Fraud' (2014). Campbell featured in the 2011 American documentary 'Forks Over Knives'.
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