The word protein comes from the Greek term meaning “of prime importance”, which indicates its role in nutrition. Protein is the body’s primary building material, making up nearly one fifth of it’s structure. Since, as part of normal life, body tissue is constantly being lost and damaged (like skin and hair for example), we need a constant supply of protein in our diet to replace this loss. Protein is essential to the metabolic activities of every cell.
There are many popular misconceptions about protein. For example, many people believe that excess protein will not make them fat. In reality a gram of protein contains four calories (the same as carbohydrates or starches) and any excess calories from protein are converted to fat and stored. Read more on Importance of Protein in Nutrition…
Filed under Uncategorized on Feb 25th, 2010. Comment. 
The first bite that starts the journey
When you put food on your fork (you actually start eating with your eyes before your mouth) you smell the lovely aroma, you then put the food in your mouth. During this very pleasant process your mouth begins to salivate. The salivary glands draw on the bloods alkaline reserves to bring your pH up to 7.0 – 7.2 ranges. This is the optimum performance for the enzyme amylase in the saliva. This enzyme begins digesting starch (if the body’s and livers alkaline reserves are low, you may find saliva pH staying below the 7.0 mark – this is even while eating. This is key to your ph status.)
The journey continues…
Filed under Stomach/Digestion Health on Jan 20th, 2010. Comment.
Heart Disease
At the turn of the twentieth century, heart attack did not exist – this is according to the medical books. It is stated that at the time coronary thrombosis was not heard of. The first reported heart attack occurred in 1896. They didn’t have a name for it then. Some time later the journal of medicine write about this new and curios rare condition. They called it myocardial infarction.
Today half the population is at risk from cardiovascular disease. What has happened in over a hundred years that makes the picture so different? Could it be:
1. the consumption of transfats
2. the increase of dairy products
3. increased animal protein
4. cooked enzyme-less foods
5. exposure to chemicals, preservatives in foods
6. aluminium in deodorants, cans of drinks and foods
7. contamination of Read more on Heart Disease and Diet…
Filed under Heart & Circulation on Dec 23rd, 2009. Comment.
During all acute and chronic illnesses, enzymes are used up much more quickly than normal. Taking enzymes would be very beneficial in any chronic health condition. People with hypoglycaemia, endocrine (any hormonal gland deficiencies), obesity, anorexia nervosa and any stress –related problem would all benefit from enzyme supplementation.
Filed under Liver on Dec 8th, 2009. Comment.
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