Looks like my hard work over the past few days have been worthwhile...
I'm currently thinking of ideas for a website I'm going to be setting up but in the mean time, I need some time to recover!
Thanks for reading my posts x
Showing posts with label body. Show all posts
Showing posts with label body. Show all posts
Wednesday, 12 February 2014
Tuesday, 11 February 2014
Nutrition - Artificial sweeteners & Food additives
So, artificial sweeteners are commonly found in foods aims at consumers who are looking to lower the number of calories they take in and also the diet industry. Excitotoxins is the name that experts use to call common sweeteners. These excitotoxins stimulate sensory areas of the brain and they can also stimulate appetite and craving sensations. However, a lot of these sweeteners are found to have potential side effects that are harmful. There are 4 different types of artificial sweetener. These are Aspartame (E951), Sucralose (E955), Acesulfame K (E950) and Saccharin (E954).
Aspartame has received more complaints about aspartame than any other additive. It's been linked to many different health conditions like numbness, depression, dizziness, aching muscles, seizures and high blood pressure. Aspartame is also sold under many different brand names such as Equal, Spoonful and NutraSweet. However, it's present in well over 6000 food products.
Sucralose is linked in to the shrinking of the thymus gland and the enlargement of the kidneys and liver as well as decreased red blood cell count, diarrhoea and reduced growth. Sucralose is also sold under the brand name Splenda.
Acesulfame K stimulates the insulin which then causes hypoglycaemia. This happens when a response higher than is necessary follows low calorie intake.
Saccharin is listed currently as an anticipated human carcinogen. In sensitive people, this can cause insomnia, irritability, diarrhoea, itching and headaches.
There are 5 main additive categories, these are E100's (colourings), E200's (preservatives mostly), E300's (acidity regulators, anti-caking agents and antioxidants), E400's (thickeners, stabilisers, gelling agents and emulsifiers) and E900's (sugars, sweeteners and waxes).
There are also other E numbers that are carrier solvents, bulking agents, glazing agents, flour treatment agents, anti-foaming agents, firming agents, flavour enhancers and raising agents or modified starches.
When it comes do additive safety, the majority have been shown to be safe when kept within the acceptable limits although 70 additives have been known in some people to cause reactions (allergic) and also intolerance. It's also been known that 150 additives overall have had concerns about them as in testing there have been some adverse reactions. It's also been known that 30 additives are harmful.
It's also worth noting that aspartame, saccharin and monosodium are extremely popular in the food market. These additives along with others should be minimised in ours diets.
Aspartame has received more complaints about aspartame than any other additive. It's been linked to many different health conditions like numbness, depression, dizziness, aching muscles, seizures and high blood pressure. Aspartame is also sold under many different brand names such as Equal, Spoonful and NutraSweet. However, it's present in well over 6000 food products.
Sucralose is linked in to the shrinking of the thymus gland and the enlargement of the kidneys and liver as well as decreased red blood cell count, diarrhoea and reduced growth. Sucralose is also sold under the brand name Splenda.
Acesulfame K stimulates the insulin which then causes hypoglycaemia. This happens when a response higher than is necessary follows low calorie intake.
Saccharin is listed currently as an anticipated human carcinogen. In sensitive people, this can cause insomnia, irritability, diarrhoea, itching and headaches.
There are 5 main additive categories, these are E100's (colourings), E200's (preservatives mostly), E300's (acidity regulators, anti-caking agents and antioxidants), E400's (thickeners, stabilisers, gelling agents and emulsifiers) and E900's (sugars, sweeteners and waxes).
There are also other E numbers that are carrier solvents, bulking agents, glazing agents, flour treatment agents, anti-foaming agents, firming agents, flavour enhancers and raising agents or modified starches.
When it comes do additive safety, the majority have been shown to be safe when kept within the acceptable limits although 70 additives have been known in some people to cause reactions (allergic) and also intolerance. It's also been known that 150 additives overall have had concerns about them as in testing there have been some adverse reactions. It's also been known that 30 additives are harmful.
It's also worth noting that aspartame, saccharin and monosodium are extremely popular in the food market. These additives along with others should be minimised in ours diets.
Nutrition - Digestion
Digestion has 2 very important uses: Digestion and the absorption of nutrients. The body has to break down large food molecules into smaller amounts which make them more manageable. The job of the digestive system is done though chemical and mechanical digestion.
Enzymes help to speed up the digestive process by breaking down unabsorbable, large macronutrient molecules. Many parts of the digestive system produce these enzymes.
The GI tract (gastrointestinal tract) is where the digestion and absorption of all the nutrients take place.
The GI tract runs through from the mouth to the anus and comes in the form of a hollow tube. The mouth, pharynx, oesophagus, stomach, small and large intestines, anus are what makes up the GI tract. All of these parts have a direct use.
Mouth, salivary amylase, carbs
Stomach, pepsin, proteins
Small intestine, lipase, fats
Small intestine, pancreatic amylase
Small intestine, trypsin, proteins
Carbs result in the end product of glucose, proteins result in the end product of amino acids and fats result in the end product of free fatty acids and glycerol.
Starting with the mouth - mastication is the mechanical chewing, saliva helps to dampen food and protects the teeth against rotting and also contains an enzyme, salivary amylase which begins to break down the larger carb molecoles.
The oesophagus contains peristalsis which helps the food to travel down and into the stomach.
The stomach has gastric juices that hold enzymes and acid, the hydrochloric acid also kills bacteria and pepsin helps to break down the proteins into peptides.
The pancreas has pancreatic juices that contain enzymes, lipase that helps to break fat and into fatty acids, amylase that turns carbs into glucose and trypsin that turns the proteins into amino acids.
Next is the liver although food doesn't enter the liver. It does however produce bile acids which emulsifies fats or mixes them with water.
The gall bladder is a storage place for the bile acids.
The small intestine is the key site of digestion and absorption, the pancreas and the gall bladder empty into the 1st section and duodenum villi helps to absorb the nutrients into blood.
The large intestine has colon that helps to absorb any of the water that's still there that also applies to vitamins and minerals, the bacteria then produces some vitamins and helps to fight any infection that occurs in the intestine, the rectum also stores faeces.
Lastly, the anus is the opening for the elimination of waste!
Next up: Food labelling!
Enzymes help to speed up the digestive process by breaking down unabsorbable, large macronutrient molecules. Many parts of the digestive system produce these enzymes.
The GI tract (gastrointestinal tract) is where the digestion and absorption of all the nutrients take place.
The GI tract runs through from the mouth to the anus and comes in the form of a hollow tube. The mouth, pharynx, oesophagus, stomach, small and large intestines, anus are what makes up the GI tract. All of these parts have a direct use.
Mouth, salivary amylase, carbs
Stomach, pepsin, proteins
Small intestine, lipase, fats
Small intestine, pancreatic amylase
Small intestine, trypsin, proteins
Carbs result in the end product of glucose, proteins result in the end product of amino acids and fats result in the end product of free fatty acids and glycerol.
Starting with the mouth - mastication is the mechanical chewing, saliva helps to dampen food and protects the teeth against rotting and also contains an enzyme, salivary amylase which begins to break down the larger carb molecoles.
The oesophagus contains peristalsis which helps the food to travel down and into the stomach.
The stomach has gastric juices that hold enzymes and acid, the hydrochloric acid also kills bacteria and pepsin helps to break down the proteins into peptides.
The pancreas has pancreatic juices that contain enzymes, lipase that helps to break fat and into fatty acids, amylase that turns carbs into glucose and trypsin that turns the proteins into amino acids.
Next is the liver although food doesn't enter the liver. It does however produce bile acids which emulsifies fats or mixes them with water.
The gall bladder is a storage place for the bile acids.
The small intestine is the key site of digestion and absorption, the pancreas and the gall bladder empty into the 1st section and duodenum villi helps to absorb the nutrients into blood.
The large intestine has colon that helps to absorb any of the water that's still there that also applies to vitamins and minerals, the bacteria then produces some vitamins and helps to fight any infection that occurs in the intestine, the rectum also stores faeces.
Lastly, the anus is the opening for the elimination of waste!
Next up: Food labelling!
Monday, 10 February 2014
Nutrition - Minerals
So, minerals helps our bodies to function on a daily basis. Although they don't provide energy, they help to unlock the energy that is in our diet. Minerals are mostly in the skeletal system and account for around 4% of ours body mass. If we have a varied diet, we can ingest minerals as plants extract them from soil. There are 7 macrominerals that are needed in bigger amounts. These are as follows: Calcium, chloride, magnesium, phosphorus, potassium, sodium and sulphur.
Calcium is found in dairy products, green leafy vegetables and fish like salmon with soft bones.
Chloride is found in coconut flesh and natural unprocessed sea salt.
Magnesium is found in fish, dairy produce, nuts and natural unprocessed sea salt.
Phosphorus is found in animal produce, nuts/legumes and whole grains.
Potassium is found in nuts, vegetables and natural unprocessed sea salt.
Sodium is found in zucchini, meat broths and natural unprocessed sea salt.
Sulphur is found in eggs, cruciferous veg and dairy products.
Now for the purposes...
Calcium helps muscle contractions, bone growth and also regulates the acid-alkali balance.
Chloride regulates fluid balance as well as acid-alkali balance. It also helps carbohydrate/protein digestion.
Magnesium helps to form bones, absorb other minerals, nerve transmission, metabolism of carbs and tooth enamel.
Phosphorus helps kidneys to function, and also helps bones and cells to grow.
Potassium helps cellular chemistry and fluid balance.
Sodium helps to stimulate nerves, water balance and cellular fluid distribution.
Sulphur helps to protect from infection, form cartilage/skin and also helps to protect against pollution and radiation.
Lastly, there are 20 trace minerals. These are also necessary to help the body function but they are needed in much smaller amounts. These are boron, iron, nickel, copper, cobalt, zinc, silicon, selenium, manganese, iodine, molybdenum and chromium.
Next up I'll be talking about Phytochemicals!
Calcium is found in dairy products, green leafy vegetables and fish like salmon with soft bones.
Chloride is found in coconut flesh and natural unprocessed sea salt.
Magnesium is found in fish, dairy produce, nuts and natural unprocessed sea salt.
Phosphorus is found in animal produce, nuts/legumes and whole grains.
Potassium is found in nuts, vegetables and natural unprocessed sea salt.
Sodium is found in zucchini, meat broths and natural unprocessed sea salt.
Sulphur is found in eggs, cruciferous veg and dairy products.
Now for the purposes...
Calcium helps muscle contractions, bone growth and also regulates the acid-alkali balance.
Chloride regulates fluid balance as well as acid-alkali balance. It also helps carbohydrate/protein digestion.
Magnesium helps to form bones, absorb other minerals, nerve transmission, metabolism of carbs and tooth enamel.
Phosphorus helps kidneys to function, and also helps bones and cells to grow.
Potassium helps cellular chemistry and fluid balance.
Sodium helps to stimulate nerves, water balance and cellular fluid distribution.
Sulphur helps to protect from infection, form cartilage/skin and also helps to protect against pollution and radiation.
Lastly, there are 20 trace minerals. These are also necessary to help the body function but they are needed in much smaller amounts. These are boron, iron, nickel, copper, cobalt, zinc, silicon, selenium, manganese, iodine, molybdenum and chromium.
Next up I'll be talking about Phytochemicals!
Nutrition - Hydrogenation, Trans Fats and Cholesterol
Hydrogenation and trans fats is where amounts of vegetable oils (unsaturated) are made into more solid fats e.g. margarine and shortening. The formation of saturated fatty acids occurs when the heating, catalysing and the pumping of hydrogen happens. Single bonds replace the double bonds which are again full of hydrogen. A very waxy hard substance is made when vegetable oil is fully hydrogenated. Although there are some amounts of vegetable oil that still contain unsaturated double bonds, they will have been converted into trans fatty acids.
The following foods contain trans fats - pies and pastries, cakes, crackers, biscuits, margarine (many), pre-prepared food, low fat processed foods (many) and take away foods.
Cancer, diabetes, obesity, birth defects and low birth weight babies, sterility, lactation difficulties, atherosclerosis, difficulties with tendons and bones and also decreased visual acuity are diseases that have been linked in with the consumption of hydrogenated fats. It can also affect blood lipid levels as well as decreasing healthier HDL cholesterol and increasing LDL cholesterol. The effect is double that of saturated fat. Lastly, it has been shown that 30,000 premature CHD deaths per year could be linked in to the consumption of trans fatty acids.
Cholesterol has no calories, it can't be used as energy in the body and it is a large lipid molecule though it is used in the tissues. This is for essential functions and structure.
Cholesterol produces steroid hormones, is the synthesis of vitamin D and bile acids whilst being an essential part of cell membranes.
75-80% of the body's own supply of cholesterol is synthesised by the liver though dietary cholesterol plays only a small part of meeting a persons daily needs. The amount the body synthesises increases when dietary cholesterol intake is low. Cholesterol production falls as the dietary intake increases.
The following foods contain trans fats - pies and pastries, cakes, crackers, biscuits, margarine (many), pre-prepared food, low fat processed foods (many) and take away foods.
Cancer, diabetes, obesity, birth defects and low birth weight babies, sterility, lactation difficulties, atherosclerosis, difficulties with tendons and bones and also decreased visual acuity are diseases that have been linked in with the consumption of hydrogenated fats. It can also affect blood lipid levels as well as decreasing healthier HDL cholesterol and increasing LDL cholesterol. The effect is double that of saturated fat. Lastly, it has been shown that 30,000 premature CHD deaths per year could be linked in to the consumption of trans fatty acids.
Cholesterol has no calories, it can't be used as energy in the body and it is a large lipid molecule though it is used in the tissues. This is for essential functions and structure.
Cholesterol produces steroid hormones, is the synthesis of vitamin D and bile acids whilst being an essential part of cell membranes.
75-80% of the body's own supply of cholesterol is synthesised by the liver though dietary cholesterol plays only a small part of meeting a persons daily needs. The amount the body synthesises increases when dietary cholesterol intake is low. Cholesterol production falls as the dietary intake increases.
Tuesday, 4 February 2014
The Appendicular Skeleton: Part 1
Hello, I'm back!
Today we'll be covering part of "The Appendicular Skeleton"
If you've been following my blog then you'll know that the areas going to be covered are the: shoulders, arms, hands, pelvis, legs and feet.
We have 17 different sorts of bones in these areas and 130 in total! A lot of bones...
Lets start with the shoulders! We have 2 different types of bones here called the Scapulae and the Clavicle or in other words the shoulder blade and the collar bone. There are 2 of each of these in the human skeleton...
The Scapulae is located at back whilst the Clavicle is located at the front. The Clavicle actually helps to maintain the correct position of the Scapulae keeping it a distance from the chest wall. Whilst the Scapulae is situated at the back, it is held on by muscular attachments to the ribcage.
That's the shoulders out of the way! We will now move onto the arms...
So here in our arms, there are 3 different bones! The Humerus, Radius and the Ulna! Again, there are 2 of each of these in the human skeleton...
The Humerus is located in the upper arm whilst the Radius is located in the forearm.
So that's it for today! I'll probably continue with the rest of "The Appendicular Skeleton" over the next couple of days. :)
Hope you're all well x
Today we'll be covering part of "The Appendicular Skeleton"
If you've been following my blog then you'll know that the areas going to be covered are the: shoulders, arms, hands, pelvis, legs and feet.
We have 17 different sorts of bones in these areas and 130 in total! A lot of bones...
Lets start with the shoulders! We have 2 different types of bones here called the Scapulae and the Clavicle or in other words the shoulder blade and the collar bone. There are 2 of each of these in the human skeleton...
The Scapulae is located at back whilst the Clavicle is located at the front. The Clavicle actually helps to maintain the correct position of the Scapulae keeping it a distance from the chest wall. Whilst the Scapulae is situated at the back, it is held on by muscular attachments to the ribcage.
That's the shoulders out of the way! We will now move onto the arms...
So here in our arms, there are 3 different bones! The Humerus, Radius and the Ulna! Again, there are 2 of each of these in the human skeleton...
The Humerus is located in the upper arm whilst the Radius is located in the forearm.
So that's it for today! I'll probably continue with the rest of "The Appendicular Skeleton" over the next couple of days. :)
Hope you're all well x
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