Salt and Sodium, Are they the Same? Posted By : Michael C. Podlesny

Salt, some of us like the taste, some of us can't stand it, but like it or not it is required in your daily intake. But just how much do you need?

The amount of salt intake will vary depending on your physical activity as well as other factors. Runners for example, the recommended salt intake per day is less than 2,300 milligrams.

Salt has been liked to various forms of diseases and conditions, such as high blood pressure and even Dementia. In Therapy Today Magazine, research director Iain Ryrie said "that If people want to protect themselves against dementia, they should limit the amount of salt and saturated fat they consume and eat foods that contain essential B vitamins, Omega 3 and zinc."

Sodium which is found in salt, is big culprit when it comes to these conditions. The present average person intakes, approximately 3000-4500 mg/day of sodium That is very high, and is, 2-3-fold in comparison with the current Dietary Reference Intake (DRI) of 1500 mg.

According to Matthew Kadey of Muscle & Fitness, "Between checking labels for fat grams and counting carbs, who has time to think about sodium? You don't need to obsess over sodium intake, but you should probably work on ways to reduce it in your diet. Here's why: It's estimated that 25% of people with normal blood pressure and about 60% of those with high blood pressure are salt-sensitive, which means that as salt intake goes up, so does blood pressure. If you're salt-sensitive, you may be at a much higher risk for strokes and heart attacks, even though your blood pressure may ordinarily be normal."

Kadey continues, "The sodium in salt can raise your blood pressure in two ways. By causing the body to retain water, sodium increases blood volume and therefore blood pressure. Sodium also causes smooth muscle contraction and constriction of small blood vessels, which is associated with a greater resistance to blood flow. The common "cheat" day that's a part of many fitness enthusiasts' diets can produce an elevated heart rate and blood pressure in response to a sudden increase in sodium ingestion."

"With excessive sodium intake, there's more to worry about than just high blood pressure. When you consume too much sodium, your body retains water to dilute the sodium concentration in your blood to a healthier level. As a result, you urinate less and bloating can occur. So next time your pants feel a little snug, think about that soup you had for lunch -- a can of chicken noodle soup has 2,690 mg of sodium! But you also don't want to go too far in your efforts to avoid sodium. The extreme sodium restriction often employed by fitness competitors and bodybuilders can result in this same water retention as the body fights to retain sodium and, in turn, water," claims Kadey.

So what is the different between sodium and salt? Kadey says, "Sodium is an element found naturally in various foods, and it's essential that we get some in our diets because it regulates the body's fluid balance and blood pressure, helps the muscles relax and carries nutrients to the cells. Table salt (sodium chloride) consists of 40% sodium and 60% chloride; a teaspoon contains 2,300 mg of sodium. Sodium and salt are terms often used interchangeably."

So when choosing your foods read the labels and choose foods with 200mg or less of sodium. Do not just concentrate on reading the fat and carb contents. Remove the salt shaker from the table and use as little salt as possible when cooking. Chances are you are already getting enough in your diet, regardless of how good or bad it is.

By: Michael C. Podlesny

Source: http://www.articles-galore.com/Article/Salt-and-Sodium--Are-they-the-Same-/33246
Acne Skin Care Solutions

Healthy Soup Recipe Posted By : Spencer Hunt

A strong immune system is your first line of defense against allergies, colds, flu and other illnesses. There are many disease causing viruses and bacteria that invade our systems each day. Having a strong immune system can reduce your chances of becoming ill. There are many ways that you can reduce your risk of catching diseases, including washing your hands well and often, eating a healthy diet and exercising regularly. There are also many herbal infusions and foods that can also help to boost your immune system.

Your mother's chicken soup cure was right on the money. Make your own by boiling the chicken and seasoning it well to make your own stock. Add fresh vegetables and fresh herbs, such as basil or tarragon, for a soothing, mild flavor. Tip: Basil can be really easy to grow in a garden pot on your back porch!

To make your own soup to strengthen your immune system, follow these guidelines.

For each person you are serving add this per person:
Chop at least one half an onion.
Chop or slice at least two cloves of garlic.

Saut?hese well in olive oil until the onions are soft and translucent.

Add chopped fresh vegetables, whatever is in season is fine, or try these
Yellow Squash
Zucchini
Bell Pepper (red, green, yellow or orange)
Broccoli
Green beans
Corn
You can try any one or all of them together.

Also add a lot of seaweed, mushrooms and tonic roots. Add sea salt for flavor.

Use seasonings such as:
Tarragon
Basil
Oregano

Make your own vegetable stock by cooking the vegetables and seasonings in a pot of water. Alternatively, you can purchase vegetable stock or vegetable broth; just make sure that you get the low sodium kind.

Add your onions to your vegetables and seasonings, bring to a boil and simmer for about an hour. You can also add a little cooking sherry or white wine for a mild flavor. After your soup simmers, remove it from the heat and let it sit overnight in a cool place. This is called "mellowing." The next day you can serve the soup with hard, crusty bread.

Seaweed is very beneficial for removing radiation and heavy metals from the body's tissues. Mushrooms are great for strengthening the immune system. They also work to prevent cancer. Shitake mushrooms are most widely recognized for their medicinal properties and helping to prevent disease and cancer, but other mushrooms, including the button kind, work great too. Try different kinds of mushrooms, including Portobello's, porcinni or others.

Tonic roots, such as ginseng, dandelion, chicory, astragalus, burdock and yellow dock, help the liver, lymphatic system and the kidneys work efficiently. These are the organs that protect us from infection and by feeding them nutrients that optimize their capacity to do their jobs, you are protecting yourself from infection.

Seasoning herbs such as thyme, oregano, rosemary, basil, sage and marjoram are rich in antioxidants. Use them to season your soup as well as your favorite foods.

You can do a lot to prevent infection and illness, just remember that sometimes, despite our best efforts, we will become ill. In such cases, remember hydration and a healthy diet. This will help you heal faster.

Source: http://www.articles-galore.com/Article/Healthy-Soup-Recipe/32760
Weight Loss Diets

More green stuff in your diet increased nutrition, vitamins and well being Posted By : Robb Stark

Many health and diet columns praise greens but few have any imagination beyond mentioning salad and spinach. There and plenty of overlooked super healthy vegetables within the same category and there any many reasons to wolf them down because they are packed with nutrition and healthy ingredients. So skip the diet pills and read on for some tips and reasons on why you should go greener.

Vegetables are usually divided into two categories; fine vegetables and rough vegetables. Leaf vegetables belong to the fine category. The line between the two categories is distinguished by the amount of fibres they contain. Rough vegetables contain between two and three times more nutritious fibres than fine. In spite of the lower amount fibres in fine vegetables they are extremely healthy. This is because they contain many other favourable substances. Read on to learn about the four most important ones.

Chlorophyll is what makes leafs green. It also contains the mineral magnesium and is chemically reminiscent of haemoglobin. Haemoglobin is present in meat and your blood, where it binds and transports oxygen. The difference is that haemoglobin is based on iron and not magnesium. Because they are similar, a diet containing a lot of green leafs help prevent the cancerous effect meat can have on the lower intestines. This is why it is important to eat a lot of greens if you are a meat lover. Chlorophyll also prevents damage on the cells' DNA molecules when they are attacked by cancerous substances in the form of Alfa toxins. DNA damage can be prevented by fifty five percent by an intake of one hundred milligrams of chlorophyll three times a day. This equals a little more than half a cup of chopped raw spinach every day. All you have to look for everyday is the colour; the greener the leafs, especially dark green, the more chlorophyll they contain.

Folic acid is a vitamin B which is present in many leaf vegetables. Folic acid is an important vitamin for the brain. If you add a lot of it to your diet you will be able to keep your head sharp and prevent the increasing memory loss as you get older. Folic acid keeps the level of homocystein in your blood on the lower side. Homocystein increases the loss of brain cells and keeping the levels low helps improve your general brain functions.

Green leaf vegetables also contain high levels of omega-3. Omega-3 is an essential acid, even more so if you do not have a lot of fish in your diet. Several researches have shown that a regular intake of omega-3 prevents heart and vascular diseases. It is probably important for everyone, fish eater or not, to remember to include omega-3 in their diet for a healthier life.

Vitamin K is also highly present in many green leaf vegetables. Vitamin K can probably decrease the deterioration of the skeleton, and is also able to bind the proteins in the skeleton which are responsible for the build up of calcium. Vitamin K is also a contributing factor when it comes to the blood's ability to clot properly. This means that a lack of vitamin K hinders the effect blood thinning medicines have.

Source: http://www.articles-galore.com/Article/More-green-stuff-in-your-diet---increased-nutrition--vitamins-and-well-being/31955
Weight Loss Diets

Consume Bright Colored Foods for Better Health

A plate of colored food is not only very pleasing to our eyes, but also very healthy. What looks good to eat is also very healthy for us and if you are finding it difficult to persuade your children to eat those boring old tired looking vegetables, then try brightening up their plates with some nice bright colors.

Kids love brightly colored pop and candy so it should not be a difficult thing to persuade them to eat some brightly colored vegetables like peppers, tomatoes, quashes and even thinly sliced carrots with a nice dip. The more intense the color the better for you they appear to be. Colored foods are normally packed full of anti-oxidants that help to prevent diseases of the cardiovascular system and to mop up free radicals present in our bodies. These antioxidants are all chemicals, and many of the naturally occurring antioxidants are highly colored. They are very good at destroying free radicals.

Free radicals are a form of chemical that destroy body cells, and not only accelerate the effects of aging, but also harm our heart. A free radical is a molecule with an unpaired electron. Electrons like to go around in pairs. Every atom has pairs of electrons, and one atom has an odd number then it pairs up with another atom with an odd number, so the two form a compound with an even number of electrons.

However, now and again, the body's metabolism throws up a molecule with an unpaired electron. That electron's first thought is to find a partner, and it does so by stealing one from a cell in your body. The result is the disruption and destruction of the cell. Free radicals can also be formed by environmental pollution, cigarette smoke, pesticides and so on.

Anti-oxidants destroy free radicals, and generally keep us healthier for longer. They do so by mopping up the extra electron, and there are many different types of antioxidant that form part of our normal diet. Among them are vitamins A, C and E, but there are others that are complex highly colored organic compounds. Among these are the anthocyanins, known to paint and ink manufacturers as strong red pigments.

Anthocyanins are the pigments or dyes that color red grapes, egg plant, plums and blueberries and they are very powerful antioxidants. However, it is not only for antioxidants that we should eat colorful foods. Some dark green foods, such as spinach, green peppers, peas, celery and dark leafy vegetables, contain what are known as lutein. Lutein works in combination with zeaxanthin to protect our eyes from cataracts and a condition known as macular degeneration, which can lead to blindness. Zeaxanthin is available from red peppers, oranges, egg yolk and corn.

Many people take folic acid supplements help maintain a healthy heart, and especially women to help prevent birth defects. However, the natural form of folic acid, folate is available from green foods such as lettuce, green beans, broccoli, peas, green grapes, and many other green foods. Broccoli and cabbage also contain indoles also known as indol-3-carbinol are believed to protect your from some cancers. So green is good!

Yellow is also good, and foods such as grapefruit, pineapple and melon help to boost the immune system and keep infections at bay, and also to provide energy and help maintain healthy eyes. Many antioxidants are yellow, although yellow might not a color that you would associate as being attractive to children, unless very bright. However, the yellow foods tend to be fruits rather than vegetables, and it is much easier to persuade a child to eat a pineapple than a squash.

Lycopene is another very powerful antioxidant that prevents the oxidation of low density lipoprotein (LDL) cholesterol that can damage the cardiovascular system through atherosclerosis. Lycopene is a red pigment very common in tomatoes, and is fat soluble. It is a member of the carotenoid family of antioxidants that are common in brightly colored foods such as carrots, red peppers and many yellow fruits and vegetables as described above. Lutein is also a carotenoid.

A diet rich in carotenoids is very good for keeping the effects of aging at bay and protecting you from heart problems. Lycopene is contained in the liver, colon, skin and prostate gland, and can occur at higher concentrations than most other carotenoids. People that suffer from HIV infections, high cholesterol diseases and inflammatory conditions such as osteoarthritis, are generally found to have low levels of lycopene in their blood.

Many of the so-called 'superfoods' are also brightly colored, and useful not just for their antioxidant properties. Take cranberries for example. These bright red berries contain proanthocyanadins that prevent some bacteria such as e-coli from adhering to the walls of the urinary tract and cause urinary tract infections such as cystitis, and also from adhering to the gums. Cranberries can therefore be used in the treatment of some gum diseases. However, they also possess strong antioxidant properties that help to protect the body against some cancers and also heart disease.

Blueberries are high in vitamin C, potassium and antioxidants with strong anti-inflammatory properties. Pomegranates have exceptionally high antioxidant content and are excellent for a healthy cardiovascular system while strong green broccoli contains not only vitamin C and antioxidants but also folate (the natural form of folic acid) and the phytochemical sulforafane that is believed to protect against certain cancers.

The color of your food, therefore, not only makes it look pretty on your plate and attractive to children, but also indicates the presence of strong antioxidants and other chemicals that help to protect you from specific medical conditions. It is no coincidence that the vast majority of the so-called superfoods is vegetable in origin rather than animal, and also tastes good. You should eat as many of them as you can, and certainly at least five portions every day.

Some can also be used as a remedy for specific conditions in addition to being used for their preventative properties, such as cranberries are used in the treatment of diseases of the urinary tract, and specific diets can help to reduce the amount of LDL cholesterol in the body. Eating with your eyes is not always a bad thing. Some may find it hard to consume enough colorful fruits and vegetables to be beneficial so what is a person to do? Your local health food store has available powdered vegetable and fruit concentrates that supply all the needed nutrients in one simple drink.

--
more information on fruit and vegetable concentrates at http://vitanetonline.com/ where one can find a large selection of powdered supplements to help improve health.
Source: http://www.iffizpartners.com/index.php?page=article&article_id=8409
Breast Enlargement Results

Salt and Sodium, Are they the Same? Posted By : Michael C. Podlesny

Salt, some of us like the taste, some of us can't stand it, but like it or not it is required in your daily intake. But just how much do you need?

The amount of salt intake will vary depending on your physical activity as well as other factors. Runners for example, the recommended salt intake per day is less than 2,300 milligrams.

Salt has been liked to various forms of diseases and conditions, such as high blood pressure and even Dementia. In Therapy Today Magazine, research director Iain Ryrie said "that If people want to protect themselves against dementia, they should limit the amount of salt and saturated fat they consume and eat foods that contain essential B vitamins, Omega 3 and zinc."

Sodium which is found in salt, is big culprit when it comes to these conditions. The present average person intakes, approximately 3000-4500 mg/day of sodium That is very high, and is, 2-3-fold in comparison with the current Dietary Reference Intake (DRI) of 1500 mg.

According to Matthew Kadey of Muscle & Fitness, "Between checking labels for fat grams and counting carbs, who has time to think about sodium? You don't need to obsess over sodium intake, but you should probably work on ways to reduce it in your diet. Here's why: It's estimated that 25% of people with normal blood pressure and about 60% of those with high blood pressure are salt-sensitive, which means that as salt intake goes up, so does blood pressure. If you're salt-sensitive, you may be at a much higher risk for strokes and heart attacks, even though your blood pressure may ordinarily be normal."

Kadey continues, "The sodium in salt can raise your blood pressure in two ways. By causing the body to retain water, sodium increases blood volume and therefore blood pressure. Sodium also causes smooth muscle contraction and constriction of small blood vessels, which is associated with a greater resistance to blood flow. The common "cheat" day that's a part of many fitness enthusiasts' diets can produce an elevated heart rate and blood pressure in response to a sudden increase in sodium ingestion."

"With excessive sodium intake, there's more to worry about than just high blood pressure. When you consume too much sodium, your body retains water to dilute the sodium concentration in your blood to a healthier level. As a result, you urinate less and bloating can occur. So next time your pants feel a little snug, think about that soup you had for lunch -- a can of chicken noodle soup has 2,690 mg of sodium! But you also don't want to go too far in your efforts to avoid sodium. The extreme sodium restriction often employed by fitness competitors and bodybuilders can result in this same water retention as the body fights to retain sodium and, in turn, water," claims Kadey.

So what is the different between sodium and salt? Kadey says, "Sodium is an element found naturally in various foods, and it's essential that we get some in our diets because it regulates the body's fluid balance and blood pressure, helps the muscles relax and carries nutrients to the cells. Table salt (sodium chloride) consists of 40% sodium and 60% chloride; a teaspoon contains 2,300 mg of sodium. Sodium and salt are terms often used interchangeably."

So when choosing your foods read the labels and choose foods with 200mg or less of sodium. Do not just concentrate on reading the fat and carb contents. Remove the salt shaker from the table and use as little salt as possible when cooking. Chances are you are already getting enough in your diet, regardless of how good or bad it is.

By: Michael C. Podlesny

Source: http://www.articles-galore.com/Article/Salt-and-Sodium--Are-they-the-Same-/33246
Affect Acne

A Meal Replacement to Start Your Day: Rice-n-Shine

Rice n Shine is a delicious, all natural, heart healthy energy shake made from stabilized rice bran. Studies have shown that rice bran, a portion of brown rice, has many uses in improving your health. Although natural rice bran decays very quickly, the patented stabilized rice bran in Rice n Shine give it a shelf life of 2-3 years. Rice n Shine not only promotes higher energy levels but it also provides essential daily nutrients such as amino acids, fatty acids, phystosterols, vitamin E, vitamin B and natural antioxidants. This is the essential key to any weight management program.

This revolutionary natural product has shown numerous benefits, the most important of which is its preventative nature against chronic diseases such as cancer, heart disease, fibromyalgia, and arthritis. Nutritionist and health food specialist Patricia MacPeak (nicknamed "Rice Patty") has spent a great deal of time ensuring that Rice n Shine is of the highest quality and provides the greatest health benefits. The end result of this tireless research is this very product.

Rice n Shine allows the user to partake of the valuable nutrients in three simple ways. Rice n Shine can be served by itself as a drink or with a small breakfast, you can make Rice n Shine into a shake with other ingredients, or you can use the powder as an ingredient in many recipes.

The last two options permit you to enjoy the many benefits of the nutrients and vitamins in Rice-n-Shine while also including the utility provided by the portability of a smoothie or muffin. This product is naturally at is best when used every day so be sure to follow the directions and recommended quantities.

A serving of this exciting new product contains 10% of daily advised amount of soluble and insoluble fibers, 8 grams of whey protein, no saturated fat or cholesterol, and only 2 grams of net carbs, as well as much more.

Rice 'n Shine is unlike other meal replacement shakes. Other systems are inferior in that they don't have the same delicious taste and nutrient content of Rice 'n Shine. Other meal replacements are also high in sugar or other unhealthy artificial sweeteners, and have tons of potentially harmful unnatural additives, while Rice-n-Shine is all natural. The benefits of rice and rice bran are available at an unbeatable price in this delicious, high-powered energy drink.

Source: http://www.classicarticles.com/Article/A-Meal-Replacement-to-Start-Your-Day--Rice-n-Shine/22193
Natural Weight Loss Tips

Salt and Sodium, Are they the Same? Posted By : Michael C. Podlesny

Salt, some of us like the taste, some of us can't stand it, but like it or not it is required in your daily intake. But just how much do you need?

The amount of salt intake will vary depending on your physical activity as well as other factors. Runners for example, the recommended salt intake per day is less than 2,300 milligrams.

Salt has been liked to various forms of diseases and conditions, such as high blood pressure and even Dementia. In Therapy Today Magazine, research director Iain Ryrie said "that If people want to protect themselves against dementia, they should limit the amount of salt and saturated fat they consume and eat foods that contain essential B vitamins, Omega 3 and zinc."

Sodium which is found in salt, is big culprit when it comes to these conditions. The present average person intakes, approximately 3000-4500 mg/day of sodium That is very high, and is, 2-3-fold in comparison with the current Dietary Reference Intake (DRI) of 1500 mg.

According to Matthew Kadey of Muscle & Fitness, "Between checking labels for fat grams and counting carbs, who has time to think about sodium? You don't need to obsess over sodium intake, but you should probably work on ways to reduce it in your diet. Here's why: It's estimated that 25% of people with normal blood pressure and about 60% of those with high blood pressure are salt-sensitive, which means that as salt intake goes up, so does blood pressure. If you're salt-sensitive, you may be at a much higher risk for strokes and heart attacks, even though your blood pressure may ordinarily be normal."

Kadey continues, "The sodium in salt can raise your blood pressure in two ways. By causing the body to retain water, sodium increases blood volume and therefore blood pressure. Sodium also causes smooth muscle contraction and constriction of small blood vessels, which is associated with a greater resistance to blood flow. The common "cheat" day that's a part of many fitness enthusiasts' diets can produce an elevated heart rate and blood pressure in response to a sudden increase in sodium ingestion."

"With excessive sodium intake, there's more to worry about than just high blood pressure. When you consume too much sodium, your body retains water to dilute the sodium concentration in your blood to a healthier level. As a result, you urinate less and bloating can occur. So next time your pants feel a little snug, think about that soup you had for lunch -- a can of chicken noodle soup has 2,690 mg of sodium! But you also don't want to go too far in your efforts to avoid sodium. The extreme sodium restriction often employed by fitness competitors and bodybuilders can result in this same water retention as the body fights to retain sodium and, in turn, water," claims Kadey.

So what is the different between sodium and salt? Kadey says, "Sodium is an element found naturally in various foods, and it's essential that we get some in our diets because it regulates the body's fluid balance and blood pressure, helps the muscles relax and carries nutrients to the cells. Table salt (sodium chloride) consists of 40% sodium and 60% chloride; a teaspoon contains 2,300 mg of sodium. Sodium and salt are terms often used interchangeably."

So when choosing your foods read the labels and choose foods with 200mg or less of sodium. Do not just concentrate on reading the fat and carb contents. Remove the salt shaker from the table and use as little salt as possible when cooking. Chances are you are already getting enough in your diet, regardless of how good or bad it is.

By: Michael C. Podlesny

Source: http://www.articles-galore.com/Article/Salt-and-Sodium--Are-they-the-Same-/33246
Beauty Supplements

Healthy Soup Recipe Posted By : Spencer Hunt

A strong immune system is your first line of defense against allergies, colds, flu and other illnesses. There are many disease causing viruses and bacteria that invade our systems each day. Having a strong immune system can reduce your chances of becoming ill. There are many ways that you can reduce your risk of catching diseases, including washing your hands well and often, eating a healthy diet and exercising regularly. There are also many herbal infusions and foods that can also help to boost your immune system.

Your mother's chicken soup cure was right on the money. Make your own by boiling the chicken and seasoning it well to make your own stock. Add fresh vegetables and fresh herbs, such as basil or tarragon, for a soothing, mild flavor. Tip: Basil can be really easy to grow in a garden pot on your back porch!

To make your own soup to strengthen your immune system, follow these guidelines.

For each person you are serving add this per person:
Chop at least one half an onion.
Chop or slice at least two cloves of garlic.

Saut?hese well in olive oil until the onions are soft and translucent.

Add chopped fresh vegetables, whatever is in season is fine, or try these
Yellow Squash
Zucchini
Bell Pepper (red, green, yellow or orange)
Broccoli
Green beans
Corn
You can try any one or all of them together.

Also add a lot of seaweed, mushrooms and tonic roots. Add sea salt for flavor.

Use seasonings such as:
Tarragon
Basil
Oregano

Make your own vegetable stock by cooking the vegetables and seasonings in a pot of water. Alternatively, you can purchase vegetable stock or vegetable broth; just make sure that you get the low sodium kind.

Add your onions to your vegetables and seasonings, bring to a boil and simmer for about an hour. You can also add a little cooking sherry or white wine for a mild flavor. After your soup simmers, remove it from the heat and let it sit overnight in a cool place. This is called "mellowing." The next day you can serve the soup with hard, crusty bread.

Seaweed is very beneficial for removing radiation and heavy metals from the body's tissues. Mushrooms are great for strengthening the immune system. They also work to prevent cancer. Shitake mushrooms are most widely recognized for their medicinal properties and helping to prevent disease and cancer, but other mushrooms, including the button kind, work great too. Try different kinds of mushrooms, including Portobello's, porcinni or others.

Tonic roots, such as ginseng, dandelion, chicory, astragalus, burdock and yellow dock, help the liver, lymphatic system and the kidneys work efficiently. These are the organs that protect us from infection and by feeding them nutrients that optimize their capacity to do their jobs, you are protecting yourself from infection.

Seasoning herbs such as thyme, oregano, rosemary, basil, sage and marjoram are rich in antioxidants. Use them to season your soup as well as your favorite foods.

You can do a lot to prevent infection and illness, just remember that sometimes, despite our best efforts, we will become ill. In such cases, remember hydration and a healthy diet. This will help you heal faster.

Source: http://www.articles-galore.com/Article/Healthy-Soup-Recipe/32760
Natural Beauty Products

More green stuff in your diet increased nutrition, vitamins and well being Posted By : Robb Stark

Many health and diet columns praise greens but few have any imagination beyond mentioning salad and spinach. There and plenty of overlooked super healthy vegetables within the same category and there any many reasons to wolf them down because they are packed with nutrition and healthy ingredients. So skip the diet pills and read on for some tips and reasons on why you should go greener.

Vegetables are usually divided into two categories; fine vegetables and rough vegetables. Leaf vegetables belong to the fine category. The line between the two categories is distinguished by the amount of fibres they contain. Rough vegetables contain between two and three times more nutritious fibres than fine. In spite of the lower amount fibres in fine vegetables they are extremely healthy. This is because they contain many other favourable substances. Read on to learn about the four most important ones.

Chlorophyll is what makes leafs green. It also contains the mineral magnesium and is chemically reminiscent of haemoglobin. Haemoglobin is present in meat and your blood, where it binds and transports oxygen. The difference is that haemoglobin is based on iron and not magnesium. Because they are similar, a diet containing a lot of green leafs help prevent the cancerous effect meat can have on the lower intestines. This is why it is important to eat a lot of greens if you are a meat lover. Chlorophyll also prevents damage on the cells' DNA molecules when they are attacked by cancerous substances in the form of Alfa toxins. DNA damage can be prevented by fifty five percent by an intake of one hundred milligrams of chlorophyll three times a day. This equals a little more than half a cup of chopped raw spinach every day. All you have to look for everyday is the colour; the greener the leafs, especially dark green, the more chlorophyll they contain.

Folic acid is a vitamin B which is present in many leaf vegetables. Folic acid is an important vitamin for the brain. If you add a lot of it to your diet you will be able to keep your head sharp and prevent the increasing memory loss as you get older. Folic acid keeps the level of homocystein in your blood on the lower side. Homocystein increases the loss of brain cells and keeping the levels low helps improve your general brain functions.

Green leaf vegetables also contain high levels of omega-3. Omega-3 is an essential acid, even more so if you do not have a lot of fish in your diet. Several researches have shown that a regular intake of omega-3 prevents heart and vascular diseases. It is probably important for everyone, fish eater or not, to remember to include omega-3 in their diet for a healthier life.

Vitamin K is also highly present in many green leaf vegetables. Vitamin K can probably decrease the deterioration of the skeleton, and is also able to bind the proteins in the skeleton which are responsible for the build up of calcium. Vitamin K is also a contributing factor when it comes to the blood's ability to clot properly. This means that a lack of vitamin K hinders the effect blood thinning medicines have.

Source: http://www.articles-galore.com/Article/More-green-stuff-in-your-diet---increased-nutrition--vitamins-and-well-being/31955
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