Index foods high glycemic (simple sugars, little or no dietary fiber), trans fat, and the exploitation of our diets a lot more than the amount of lead in our diet today, and have caused and continue to cause cause more deaths and illnesses that more or never. Obesity, atherosclerosis, heart disease, cancer and diabetes are the result of the high glycemic index foods and trans fats. Ironically, the high glycemic index contain processed foods less lead than complex carbohydrates and whole grain foods. We all know that it is important to focus on a healthy diet of fruits, vegetables and whole grain products, and we must continue to focus on these foods. The reason for the health of whole-grain foods contain more lead than processed foods because the plants from minerals, including lead, from the ground. And, whole grains, with shallow roots, which found the head in a few inches from the ground. Most unprocessed foods (eg whole-grain products) that contain more lead, it can. However, the levels in general are far from being poisonous!

In no way can I say that lead is safe or not a health problem. It is obvious. But lead has decreased gradually because of the cleanup effort in the United States and other countries, the level of contamination and the amount of lead in our food, drinks and water included decreased to levels associated with death or illness.

Another important source of lead is smoking. Five hundred micrograms of lead is given with each inhalation of cigarette, and 1,000 micrograms of lead is in a single pack of cigarettes are included. Most of the lead that is inhaled by smoking, is now expired, but of course, is a relative amount is absorbed through the lungs. A smoker can smoke absorb more lead daily than all combined their food and beverage sources. Although lead exposure to smoke, death and disease is much more realized by all the other toxins in cigarette smoke (which cause oxidative damage) and the toxicity of lead.

For 2500 years people have been working with lead. Utensils, cups, plates and pottery are from historically been manufactured or contain lead. We now know that this is dangerous. Ancient China, dishes and ceramics are lead, which provided a unique brightness glazed. However, the food is absorbed on items such as lead. The food is in contact with these products that contain lead than lead in the food chain. Heat food in jars containing lead increases the absorption of lead. Therefore, what are dishes and plates used to eat and tend to heat.

The actual pollution of our planet came during the 20th Century. From 1920 to 2000, more than 300 million tons of lead was mined and distributed in our environment. It was in the atmosphere by the combustion of leaded gasoline, the burning of fossil fuels (coal distributed), burning rubber, metal (copper and steel) to maintain plants, paint, and the production of improper disposal of batteries, lead pipes, through which our drinking water flows lead in solder used in the manufacture of gaskets keep our food boxes, … and as already mentioned, our kitchen utensils, and glassware.

Tetra-ethyl lead Tetra-and began to put methyl in gasoline in 1923, with billions of tons of lead released into the air exhaust from cars and trucks in all countries of the world. A layer set to lead the entire surface of the earth, sea and land a few inches of the soil contains more lead, with the most contaminated areas of soil along roads and factories. leaded gasoline was removed in 1971 in the United States and in most other countries. Some countries have significantly reduced the level of lead in their essence, and in some countries, particularly in Africa, have no changes and continue to use leaded gasoline.

Plants absorb minerals from the soil. Plants with shallow roots, such as grass, including cereals, to absorb the minerals found within a few inches, where most of the hot metal. It is important, not for food in the vicinity of roads, mines, landfills, land old town or the nearby gardens of old houses, recycling and ammunition factories, because they are grown to eat lead richest soils.

In the last three decades in the United States and many other countries have greatly reduced pollution by lead and cultures are grown in “safe ground.” In 1951, the use of lead paint has set. (Again, it was used because the coating is cheap gloss, lead-free provided it. Some countries such as China, even with lead paint, for this reason.) Although not 100%, plants and grains grown in the United States and other countries responsible for containing “acceptable” or non-toxic levels of lead. The concern driving the contaminated plants remain in countries still using leaded paint and gasoline.

Dirt and soil are 10-100 times the amount of lead that occurs naturally in food. Children under 5 years are more likely to drive because they put objects in their mouths, which have been on the field or in the mud. And all too often the child will be dirt in the mouth. In fact, this habit “dirty”, which led to the discovery that lead was neurotoxic. It was the child that permanent neurological deficits after consumption of large quantities of chips, which coincided with lead paint from the wall and has developed into the mud that can alert the medical community, lead to health risks.

Despite the reduction of lead in our environment and the removal of dirt in our diet as we age, as have a toddler, we eat or drink, breathe and lead all day. The majority of lead in the body is food. But we do all day eliminated. Lead is not absorbed is excreted in the stool ours. Lead is absorbed, eliminated that in the urine, sweat, skin, binds, hair, nails, and gallbladder by the degradation of hemoglobin, which is leading to. For the vast majority of us, the quantity of lead absorbed each day is matched only by the amount of lead removed bets. Toxicity occurs when the amount ingested, the body’s ability to eliminate it exceeds.

Lead is present in our body. It is in our skin, muscles, organs, blood and other soft tissues, but mostly it is in our bone mineralization. We all lead us, the question is, is it poisonous? As we most of our food as well, and how much is acceptable.

As the environment has been cleaned, has reduced the amount of lead in our food and water. In controlled (SAFE) Drinking water lead level is currently limited in the United States to 0.015 ppm (0.010 in California). This is the acceptable level for water, which comes mostly from lead in the plumbing run (and a little that was leached from the soil). However, our food, meat and plants, especially grain products, with the head. Fortunately, the amount of lead in food is now “safe”, it is thought not to cause injury or illness means.

There are some names to measure the lead content, a proportion of lead on all other components of each material, … in terms of parts per million (ppm). One part per million corresponds to one milligram per gram (one thousandth of a gram) or micrograms per gram (1 / 1, 000,000) of equipment. The other unit overall lead in grams or micrograms available depending on quantity. There are also measures for the amount of lead in air and in blood (micrograms per deciliter).

The World Health Organisation (WHO), the “tolerable weekly intake, from food to 1.5 mg (1500 micrograms), corresponding to an intake of lead per day more than 0.2 mg of lead derived set (200 micrograms). Although many parts of the world have not met those standards, most countries like the United States. Therefore, a non-pregnant adults who may consume less than 200 micrograms of lead per day is assured that their food safe.

In the United States, the levels in food range from 0.1 ppm to 0.3 ppm, and therefore the consistent food safety standards of the WHO. An adult American consumes about 1 kg of food (the average), with a lead content of 0.1 to 0.3 ppm in the ‘healthy food’, consumes between 0.1 to 0.3 mg (100 to 300 micrograms) per day. This is our current base, and should not hurt.

As our environment continues to be cleansed, the future of “acceptable level” of lead will be reduced to less than 50 micrograms per day for nonpregnant adults, less for pregnant women, and even less for children.

Meanwhile, it is normal and “safer” than most fruit, vegetables and whole grain products, is consumed more lead. The junk food and sweet drinks (simple carbohydrates) is consumed the least amount of lead is consumed, but the cost of health is more important for those who eat later. The fact is, you are not afraid to eat your fruits, vegetables and whole grains, cereals or meal replacement drinks contain complex carbohydrates and fiber. Your health is of great use to eat these foods, despite the relatively small amount of lead.

The adult body can eliminate 300 micrograms (or more) of lead per day, making it difficult to focus and direct cause harm. Only the high lead exposure leads to neurological problems in children (and fetuses), and blood pressure in adults.

What meal replacement drinks? Health drinks meal replacement have complex carbohydrates and proteins from cereals. This meal replacement beverages with caloric beverages should not improve (no simple sugars and fiber), which are used to increase the weight to be confused in the old and sick people. The same sugars (simple carbohydrates standard) drinks can stress to weight gain, glucose intolerance, and oxidative. It is always best to concentrate on the meal replacement drinks contain complex carbohydrates, fiber, protein and healthy. Meal replacement drinks, which are used to lose weight or maintain include, naturally, a certain amount of lead. This is no different from food. The good quality meal replacement drink is made that less lead than that which contain a normal meal included.

Low-glycemic carbohydrates, whether in food or drinks are caloric increase in trade less fiber, and consequently to a rapid rise in blood sugar and insulin levels. Repeated doping blood sugar and insulin, insulin and glucose intolerance, diabetes, obesity and heart disease. Focus on healthy foods rich in fiber, complex carbohydrates, healthy proteins, will do the opposite. The drink that all the high glycemic carbohydrates-sweet (not fiber) is most likely to fat production and oxidative damage, which incorporates by spiking insulin levels of lead. But what is best for safe levels of lead (less than 100 micrograms per day) by eating low glycemic foods high in fiber and eat a diet high in glycemic index foods? Other foods, smoking, obesity and high glycemic index of the largest share of almost all major chronic degenerative diseases, and today most of the deaths. Lead is not a major factor in the disease process today (except in areas of high contamination).

Since there is a “non-injurious substance” of lead in all foods, quit to not eat fruit, vegetables and cereals (other than in contaminated soil grown) and low glycemic index, high-fiber meal replacement drinks. Suppose that a certain healthy meal replacement drink was 6-7 microgram of lead per serving, and if that person is consuming this drink three times daily for a daily total of 21 micrograms of lead, which is much lower intake of lead as 100-300 micrograms per day average lead again in the average adult American diet. In addition, the same amount of lead, which are easily removed daily, so no harm, and all the benefits!

replace A new way of viewing, a small amount of lead in drinking water, a meal is a relative protection you get higher levels of lead by eating your normal foods!

You can further reduce the intake of lead through the consumption of special allowances. Calcium and vitamin C, but two of the nutrients, the intake of lead blocks in your gut. So make sure you take a good supplement to a healthy level of calcium (at least 1000 mg daily) and vitamin C (at least 1000 mg / day), supplemented with a complete range of pharmaceutical quality nutritional activity guaranteed.

There are three essential components of the diet, protein, carbohydrates and fats. Since carbohydrates a rich source of primary fuel of the body (glucose), they have the greatest impact on the levels of blood sugar. (Glucose is what the body uses energy.)

Carbohydrates are divided into two groups:

Simple carbohydrates are simple natural sugars such as glucose and fructose. Table sugar, honey, natural fruit sugar and molasses are also simple carbohydrates. Processed foods such as biscuits, white flour and white rice, such as sugar act in the body. After consumption of these foods have a devastating effect on the body is in the blood sugar. Simple carbohydrates in the release of their sugars too quickly during digestion, leading to a rapid rise in blood sugar levels can lead to prolonged and obesity, insulin resistance and diabetes.

Complex carbohydrates are rich in starch, which are found primarily in plants. These include whole grains, legumes, vegetables and fruits. Complex carbohydrates are more slowly than simple carbohydrates, digested enables a sustained rate and the amount of sugar (and other nutrients) in the blood.

All carbohydrates are ultimately break down into glucose, which broke directly absorbed into the blood, but the complex carbohydrates slowly. Complex carbohydrates also a good source of fiber. A diet rich in fiber has been shown to improve disposal and help to detoxify the body, balancing the sugar in the blood, increase energy and improve immunity.

A number of factors can influence the digestion and absorption of food. The glycemic index of foods can contain very strongly influenced by a variety of factors such as type of starch or sugar in the diet, the extent to which food is prepared and processed, how long the food is cooked the acidity of the food and so on. In general, anything that will increase the speed with which a food digested and absorbed their glycemic index accelerated.

Examples of food produced is higher than the interest rate on the glycemic index of products made from white flour such as bread and bakery products, processed cereals, snacks such as potato chips and pretzels, baked potatoes and mashed, French fries, rice and short grain. Some examples of foods that are low glycemic index are the most fruits and vegetables, legumes, sweet potatoes, potatoes and whole grain products.

In clinical settings control the glycemic index is caused by assessing the increase in the level of glucose in the blood by the ingestion of certain (up to) 50 grams of a food with carbohydrates compared to the increase in blood glucose that results from consuming the same amount of glucose. (Sometimes a slice of white bread is used.) Increased blood glucose levels are measured and presented graphically and the results are indexed. The index rates foods on a scale of 100 points. Foods that most rapid rise in blood sugar levels lead to higher values. Foods with a GI of 70-100 are considered “high” on the index, foods with a GI 56-69 years will be as “medium” and foods with a GI 0-55 years as a “weak”.

Just because some foods have a high glycemic index does not mean that they can not be achieved as part of a balanced diet. Some high-GI foods are good sources of nutrients. But for people trying to control or prevent type 2 diabetes and reduce the impact of insulin resistance should be addressed eating habits to a selection of mainly low GI foods.

As the number of calories, the amount and type of fat and sodium content is listed on the nutrition information on packaged food labels important to choose healthy foods should IM information is just as essential in choosing the right type of carbohydrate. The United States, Britain, Australia and New Zealand allow and encourage identification GI. Perhaps in the near future, here in Canada we are the glycemic index of foods, the nutritional values on the label as well. The GI factor is certainly helpful to know when you decide to healthy food.

Basically, a diet low in saturated fat with well controlled blood sugar levels, weight control, exercise, and less refined sugar contains is recommended. Control of blood glucose with diet and medication in some cases, is the key. To maintain the level of sugar in the blood, a diabetic diet a balance between carbohydrates, fat and protein you take in. In addition, a diet of 1,500 calories diabetes restricts calories and fat. These fruits helps to control blood sugar levels. Because of their low glycemic index, they promote a gradual increase of sugar in the blood, which is very beneficial for diabetics.

Carbohydrates are a variety of foods, including sugar, fruits and vegetables and cereals such as rice and wheat. Carbohydrates (be it potato or take cane sugar) is usually two fifty-five hours to digest, whereas protein takes three minutes to six hours and fat can take eight hours or longer. Therefore, different foods have different effects on blood sugar, such as why ice cream (more fat) the level of sugar in the blood increases more slowly than potatoes. Decisions should come from carbohydrates, whole grain breads or cereals, pasta, brown rice, beans, fruits and vegetables. Increasing dietary fiber is a general guide for the entire population, rather than specifically for people with diabetes. Avoid simple, processed carbohydrates and concentrated. Highly processed carbohydrates in packaged foods like fast food, white bread and white flour products have a high glycemic index that causes spikes in blood sugar. Sugar and refined carbohydrates are undeniably linked to diabetes.

Beware of sugar-free biscuits and other products for diabetics. Even if it sugar free, they may contain trans fat or fat have more sweet than their colleagues. Sugary foods are fattening. Many foods have a lot of sugar table, are very high in calories and fat. sugar-free candies and other products with the term “sugar” must be for the entire carbohydrate content can be assessed. Sugar alcohols, assessed by their weight content in food than in the Nutrition Facts panel shown, are not metabolized (broken down and used for energy), such as sugar are true.

If you have alcohol on an empty stomach, it can make your blood sugar too low. Alcoholic beverages may also increase your blood fats. Many people do not realize?, that milk can raise the blood sugar level because it does not taste sweet, but it contains lactose, which is converted into glucose. A container of sugar free, fat-free yogurt is also equal to one carbohydrate choice.

Eat good quality food that can help rich in nutrients and fiber are to normalize blood sugar. Working with a doctor and is vigilant about diet can make a difference in the long-term health of a person living with diabetes. Eating five portions of fruit and vegetables may satisfy sugar cravings without sugar levels to dietary fiber in fruits, vegetables and cereals can regulate the speed of the added sugar in the bloodstream.

The ideal diet for people with diabetes aims to maintain a balance between sugar, fiber, fat and salt. No food is absolutely forbidden, but certain foods, including sugar, fat and salt should be consumed in limited quantities. Learn more about diabetes and make the right lifestyle changes can help keep blood sugar and blood fat levels as normal as possible and a reasonable weight. All these factors will contribute to the risk of serious complications of diabetes. Fat must be removed before cooking.

Foods rich in carbohydrates are not alike! Total carbohydrate-rich foods such as vegetables have low GI values, while foods that are processed flour and sugar, high values of GI. A donut increased blood sugar levels much faster and much higher than with a cup of broccoli.

And then? Excess sugar causes to your system that secrete the pancreas to produce insulin. Insulin brings down blood sugar levels primarily through the conversion of sugar stored in excess fat. This means that the ring to grow not only because of the high calories, but also your spikes insulin levels and causes your body to ‘Fat-memory go “mode. In fact, the sugar-shock donut in your system so fast that your pancreas can secrete too much insulin, leading to a crash energy and the increase of hunger! (If your insulin levels too low, the supply of the cells is inhibited, making a release of hormones hunger).

Not at all! Chronic high insulin levels were associated with the lives of others at risk of diseases such as diabetes, heart disease, kidney damage, liver damage and high blood pressure – just to name a few-all. Chronic high levels of insulin, the insulin resistance. This is a big problem. Think of insulin as a key to the door of your cells. It opens the door, so that cells absorb nutrients. If your cells do not respond to insulin can not receive the nutrients they need to function.

WHY chronic lead high insulin levels insulin resistance? Desensitization. Think fresh walk into a room with a Christmas tree. You’ll be inundated with the smell of the tree. But it does not take long for you to become numb to the smell. Soon you stand next to the tree of the smell. Then you need to feel your face buried in the tree, you deaf. It’s the same with insulin and your cells. The cells become insensitive to insulin when insulin is still high in the system. If the numbness is dangerous, it is called Type II diabetes.

Back to overview glycemic Whole Foods are naturally balanced and lead less insulin spikes that processed foods. Fiber helps slow the absorption of glucose in the body. Nature usually fiber of sugar in the food related. Vegetables and fruits have sugar, but they also contain lots of fiber. Therefore, all food is processed carbohydrates have a low glycemic load carbohydrates then.

The glycemic load? What? The fiber slows the absorption of glucose, the higher the fiber content relative carbohydrate content of low glycemic effect of foods on the body. The actual effect is called the glycemic load (GL) of foods: GL = GI/100 x (Total carbohydrates – dietary fiber).

A cup of oatmeal has a glycemic index of 58, but his GL is only 9, because 21g net carbs. 4 ounces of potato chips has a low GI of 55, but greater than 30 GL, because it has 55 net carbs. You already knew that oats are healthier than chips, but what is a potato? A potato has a medium GI of 85 and a GL of 28. That is three times the GL of oatmeal. The lesson? A potato is more likely to make you fat, and probably more hungry earlier than a bowl of porridge.

CVD! THE double strike! Combine a high-GI diet GL of foods with trans fats and you have a recipe for disaster. Chronic high insulin levels can damage the vessel walls. Add to that trans fats and you get fat deposits on the walls of the vascular system and an increased likelihood of heart failure. Yikes!

In this article you will learn why the risk of foods high in sugar and low in fiber, you get fat and sick, especially when combined with trans fat.

The moral of the story:

1st EAT WHOLE FOODS-carbohydrate foods have at least 3 grams of fiber per serving
2nd PLANS foods rich in fiber with high-quality protein and good fats
3rd If sugar – in whatever form – in the first three ingredients, it’s a dessert
4th SHOP The size of the food

1st Carbohydrates should never be mixed with acidic foods. Because acidic foods is necessary for the action of saliva for the digestion of carbohydrates. Saliva can actually act only in an alkaline environment.
2nd Large amounts of protein and large amounts of carbohydrates should not be taken in the same meal. Both types of food are digested in different parts of the intestine and are digested in a different environment (carbohydrates, either in the mouth or in the small intestine in an alkaline medium, proteins are digested in the stomach).
3rd Large quantities of proteins should not be taken simultaneously with large amounts of fat (such as dal and ghee). The reason for this is the same as the above rules.
4th Protein foods should not be taken with fruit acids. For example, if the lemon juice or tomatoes are added to Dal, the acids in these fruits caused secretion of digestive juices, which makes digestion decreased less efficient.

Components of different types of food:

Protein: legumes, milk, meat, fish, eggs, etc.

Carbohydrates: wheat, rice, millet and other cereals, various roots, tubers, etc., can be made below with vegetables.

Vegetables: Green leafy vegetables, cucumber, pumpkin, melon, bitter, cabbage, cauliflower, tomatoes, eggplant, ladies finger, peas, sweet squash, etc.

Fruit Sweet and Sour Orange, Mozambique, apple, grapes, pomegranates, Myrobalan, mango, plum, blueberry, raspberry, lychee, cherry, pear, pineapple, etc.

Sweet fruit: figs, papayas, bananas, dates, sugarcane, sweet fruit, Peru, raisins, etc.

Combinations of health:

The protein * with vegetables
Plant Carbohydrates *

Unsafe combinations:

* Proteins with sweet and sour fruit
* The proteins and carbohydrates
* Carbohydrates with a sweet fruit
* The protein with fat
* Vegetables with sweet fruits