The Macronutrient Balancing Act

By:Jim Duffy Date:2007-08-07

Finally, dieters and healthy eaters everywhere have reason to rejoice, for there is a clear understanding of which fats, and which carbohydrates should be eaten for optimal health.

For too long, healthy eaters with a range of diet or weight loss goals were provided with confusing, sometimes counterproductive information with respect to carbohydrates and fats. For example, one the one hand, many eaters were told that carbohydrates were unhealthy causes of weight-gain, and should be avoided. Yet on the other hand, these same people were provided with carbohydrate-laden nutritional supplements, or worse, nutritional supplements that were little more than containers for low quality, incomplete protein. And as for fats fats were seen as the enemy and to be avoided at all costs; this despite the fact that unsaturated fat is required by the body for optimal health.

But now, finally, there is clear and consistent scientific research that concludes carbohydrates and fats are essential parts of a healthy diet. After all, carbohydrates and fats are fully-fledged macronutrients, and along with protein provide the foundation for optimal body system functioning.

With respect to carbohydrates, researchers have discovered that low glycemic carbohydrates are exceptional sources of body fuel. Low glycemic carbohydrates do not cause the blood sugar to rise. Instead, the body gradually releases insulin to absorb these carbohydrates and transform them into useable energy. Dieters who have been convinced to give up carbohydrates entirely have been provided with the wrong information. Low glycemic carbohydrates provide the body with an excellent energy source without causing an insulin spike and the subsequent creation of permanent fat cells.

Speaking of fat cells, eaters around the globe have come to dread the word fat, and have been told to only choose foods that are low in fat. Yet while its generally wise to eat low-fat foods, there is a massive difference one might even say a life altering difference -- between unsaturated fats and saturated fats. Further, there are some highly nutritious unsaturated fats made up of Medium Chain Triglycerides or MCTs, which are shorter fatty acid chains; and as such, absorb and digest much more easily than longer chain saturated and unsaturated fats. This is an important distinction because just as how carbohydrates are essential for a healthy diet, so are fats.

So the verdict is in, after years of scientific research: carbohydrates and fats are good for health, provided that the right types of each are consumed. For carbohydrates, the right kind is the low glycemic kind, which the body absorbs gradually. For fats, the right is Medium Chain Triglycerides or highly nutritious unsaturated oils such as those derived from hemp seed, flax seed or borage.

Yet knowing the truth about carbohydrates and fats is one thing. Eating the right forms of each is quite another. And of course, there is protein as well; which is also another essential and sometimes elusive macronutrient. So where is a consumer supposed to find the right kind of proteins, the right kind of carbohydrates, and the right kind of fats?

Thankfully, there is an ideal solution called Isometric by Protica Research.

Isometric is a single-serving food source that offers the most nutritionally-correct proteins, carbohydrates, and fats. Just as importantly, based upon the renowned Isometric Diet, these macronutrients are delivered in the ideal 33%/33%/33% balance. Isometric delivers 25 grams of low-glycemic carbohydrates, 25 grams of complete protein, and 10 grams of highly nutritious unsaturated fats. Therefore, eaters are confidently ingesting a complete meal with every 300-calorie Isometric serving.

Isometric also provides essential vitamins and minerals, which fortify the nutritional value of each serving. Weighing less than three fluid ounces, Isometric is the smallest complete meal on the market.

Indeed, there are healthy carbohydrates and healthy fats, just as there are healthy proteins. And an even greater reason to celebrate is the fact that this awareness is captured by Isometric, a scientifically balanced food that provides a complete meals worth of nutrition in less than 3 fluid ounces.

ABOUT PROTICA Founded in 2001, Protica, Inc. is a nutritional research firm with offices in Lafayette Hill and Conshohocken, Pennsylvania. Protica manufactures capsulized foods, including Profect, a compact, hypoallergenic, ready-to-drink protein beverage containing zero carbohydrates and zero fat. Information on Protica is available at http://www.protica.com

You can also learn about Profect at http://www.profect.com

Copyright - Protica Research - http://www.protica.com

Nutrition Know-how: Seven Simple Ways to Eat Healthier (with Strawberry Orange S

By:Monique N. Gilbert Date:2007-08-07
he key to better health is learning the difference between healthy and unhealthy nutrients. The choices we make greatly affect our health. Making a few simple healthy and nutritious changes in our dietary choices can have a profound and positive impact on our health, well-being, energy levels and life span. For instance . . .

Healthy proteins provide the amino acids our bodies require to build and repair lean body mass (like muscles, skin, hair and nails), and are low in saturated fat, cholesterol and chemicals. Good sources include wild salmon, beans, legumes, soy products (tofu, tempeh, TVP), seeds (sunflower, pumpkin), nuts (walnuts, almonds, peanuts) and peanut butter.

Unhealthy proteins are loaded with saturated fat, cholesterol, hormones, or antibiotics (like beef, lamb, beacon and sausage). While they give your body the needed amino acids, they also clog arteries and compromise your immune system.

Healthy fats are unsaturated fats (mono and poly), omega 3 and omega 6 fatty acids. Good sources of these fats include extra virgin olive oil, canola oil, ground flax seeds and walnuts. They help your body absorb fat-soluble antioxidant micronutrients like vitamins A, E, D, and K, and lycopene.

Unhealthy fats are saturated fats and trans fatty acids (trans fats), like butter and margarine. These fats contribute to heart disease, stroke, high cholesterol and triglyceride levels, hypertension and obesity.

Healthy carbohydrates are high in fiber and are considered complex carbohydrates. Good sources include rolled oats, brown rice, whole wheat, broccoli, squash, green leafy vegetables, sweet potatoes, beans and whole fruit. These help lower cholesterol, aide digestion, regulate blood sugar and insulin levels, and reduce caloric intake.

Unhealthy carbohydrates are high in sugar and are called simple carbohydrates, like candy, white bread, sodas, ice cream, cake and cookies. These spike blood sugar and insulin levels, and increase caloric intake (they are considered empty calories).

Eating nutrient-dense foods that are high in antioxidants, phytochemicals and fiber help the body function optimally, promote overall well-being and improve digestion. These nutrients also help fight and prevent heart disease, cancer and diabetes, strengthens the immune system, slows the aging process, increases energy and improves cognitive performance.

Additionally, as we age our appetite lessens, making it even more critical to choose foods wisely. When every bit counts, picking foods with the highest nutritional profile is more important than ever.

An easy way to make your nutritional choices is to look for foods that are bright in color, for they usually contain more beneficial vitamins, minerals and phytochemicals. For example, red and pink grapefruit have the heart-healthy cancer-fighting antioxidant phytochemical called lycopene while white grapefruit does not. Here are seven more simple ways to start eating healthier.

1. Switch from iceberg lettuce to romaine lettuce. Romaine lettuce has more vitamins and minerals like vitamins A and C, thiamine, riboflavin, calcium and potassium. It also has more fiber than iceberg lettuce.

2. Eat brown rice instead of white rice. Brown rice naturally has more fiber and riboflavin, and less sugars than white rice. It is digested slower and is more filling.

3. Switch from white bread to whole-wheat or whole-grain bread. Whole-wheat and whole-grain breads have more fiber, iron and potassium. Slice per slice, they are more filling and satisfying than white bread.

4. Drink iced teas (black, green and herbal) instead of sodas. Black, green and herbal teas provide antioxidants and phytochemicals that enhance your health. Unlike sodas, you can control the sugar content when brewing your own iced teas.

5. Choose whole-grain or whole-wheat cereals with bran instead of sugar-coated cereals. Whole-grain cereals and whole-wheat cereals with bran naturally have more protein, fiber, calcium, iron, vitamin A, thiamin, riboflavin, and niacin than sugar frosted cereals. Besides having less sugar, they are metabolized slower and are more filling. So you have more energy during the day and you will not get hungry right away.

6. Switch from cows milk to fortified soymilk. Soymilk contains no cholesterol or hormones, and is extremely low in saturated fat. It also provides isoflavones and other beneficial phytochemicals that promote good health. Fortified soymilks also contain easy to absorb calcium, vitamins D and B6, and some even add extra antioxidants (like vitamins A, C, and E), folate and omega-3.

7. For dessert, have frozen fruit sorbet instead of ice cream. Frozen fruit sorbet is fat and cholesterol free and has more fiber. It is also loaded with antioxidant vitamins A and C, and contains beneficial phytochemicals.

To get you started, try Monique N. Gilbert's deliciously nutritious homemade sorbet recipe. It's cholesterol-free, and high in antioxidants, phytochemicals and fiber.

Strawberry Orange Sorbet

1-1/2 cups frozen strawberries

1/3 cup orange juice

1/3 cup fortified soymilk

2 tablespoons canned pumpkin

1 tablespoon honey

Blend in a food processor or blender for 1-2 minutes, until smooth and creamy. Place in the freezer until ready to serve. Makes about 2 servings

Copyright Monique N. Gilbert. All rights reserved.

Monique N. Gilbert, B.Sc. is a Health, Nutrition, Weight-Loss & Lifestyle Coach; Certified Personal Trainer/Fitness Counselor; Recipe Developer; Freelance Writer and Author of Virtues of Soy: A Practical Health Guide and Cookbook. She has offered guidance in natural health, nutrition, fitness, weight-loss, and stress management since 1989.

Monique N. Gilbert, B.Sc. has received international recognition for helping people get healthy, manage stress, lose weight and keep it off. Through her coaching program and writings, Monique motivates and teaches how to improve your well-being, vitality, and longevity with balanced nutrition, physical activity, and healthy living. For more information or to contact Monique, visit her website - http://www.MoniqueNGilbert.com/

Foods Can Lower Cholesterol and C-reactive Protein

By:William Davis Date:2007-08-07
f you have high cholesterol, the American Heart Associations low-cholesterol, low-saturated fat diet will fail you. Even when applied conscientiously, it achieves a disappointingly modest reduction in LDL cholesterol of approximately 7%. Starting at an LDL cholesterol of 150 mg/dl, for instance, you would drop to 139. Its no surprise that many people turn to alternative diets (Ornish, Pritikin, Zone, etc.) to get a bigger bang. And no surprise that many physicians go directly to statin agents for their nearly effortless 35% or greater reduction.

The Adult Treatment Panel-III (ATP-III) is a committee of experts charged with developing guidelines for cholesterol treatment for Americans. The latest ATP guidelines suggest the use of fibers for a nutritional advantage in lowering cholesterol. Despite the ATP-IIIs endorsement, however, there has been no real-world data that documents the LDL-lowering effectiveness of combinations of fibers and other foods added to an AHA Step II low-fat diet (fat 30% of calories). Dr. David Jenkins from the Clinical Nutrition & Risk Factor Modification Center at St Michael's Hospital, Toronto has therefore explored such a multi-ingredient program, reported in the Journal of the American Medicine Association1. He calls this program the dietary portfolio, highlighting the inclusion of several different healthy foods combined to achieve the goal of lowering cholesterol.

The study enrolled 46 adults (25 men, 21 post-menopausal women) with a mean age of 59 years. All participants were free of known heart disease, diabetes, and none were taking any cholesterol-lowering agents. Baseline LDL cholesterol was 171 mg/dl for all participants. Three groups were designated: 1) Viscous fiber, phytosterols, and almond diet, the so-called dietary portfolio; 2) Control diet (AHA Step II); and 3) Control diet with lovastatin 20 mg/day (a cholesterol-lowering statin drug). Cholesterol panels were reassessed after a four week period in each arm. All diets had equal calorie content.

The dietary portfolio provided 1.0 g of phytosterols (a soy bean derivative) per 1000 kcal; 9.8 g viscous fibers (as oat bran and oat products, barley, and psyllium seed) per 1000 kcal; 21.4 g soy protein per 1000 kcal; and 14 g (around 12 almonds) per 1000 kcal. A typical 2400 kcal diet would therefore provide 2.4 g phytosterols (2 tbsp Take Control or Benecol), 24 g viscous fiber, 51 g soy protein, and 34 g of almonds (around 34 almonds). Average fiber intake for participants was an impressive 78 g/day. (The average American takes in a meager 14 g/day.)

The control diet was also abundant in fiber at 57 g/day, but contained little of the viscous variety, as the primary fiber sources were whole wheat products which lack viscous fibers. The diet was otherwise very similar to the dietary portfolio in fat and cholesterol content, protein, and total calories.

The dietary portfolio achieved an impressive 28% reduction in LDL cholesterol. Unexpectedly, there was also a 30% reduction in C-reactive protein (CRP), a popular measure of inflammation. The results achieved with the dietary portfolio were virtually identical to the results obtained with lovastatin. The control diet achieved a paltry 8% reduction in LDL and a 10% reduction in CRP. Interestingly, a third of the participants in the dietary portfolio group reported that there was too much food (given the satiety-effect of fiber rich foods). This was the group that lost the most weight, though only a modest 1 lb.

Conclusion:

Dr. Jenkins portfolio of fiber-rich foods had the same effects on LDL cholesterol and CRP as a moderate dose of lovastatin. This is quite remarkable, given the relative failure of the diets usually prescribed to improve cholesterol values. Conventional diets, in fact, have been so ineffective that some physicians have abandoned the use of dietary recommendations in their practices.

The fiber-rich foods used in the dietary portfolio are readily available and inexpensive. Though the specific components used in the study have each been shown to lower LDL cholesterol when used independently, the combination has not been examined. Many would likely have predicted that, in view of the similar mechanisms of LDL-reduction among the various components of the portfolio, the LDL lowering effect would not exceed 15%. (Soy protein is the only component with a significantly different mechanism of actionsuppression of liver synthesis of cholesterol.)

Instead, this powerful combination achieved an impressive 28% reduction, as good as the prescription agent lovastatin. (In our experience with this approach, LDL cholesterol typically drops 30 to 50 points, sometimes more.)

The high-fiber approach of the dietary portfolio significantly exceeds the fiber intake of the average American. As a practical matter, people who elect to follow this program should introduce each component gradually and drink plentiful water, as constipation can result if hydration in inadequate.

To reproduce the LDL and CRP benefits of the dietary portfolio, a practical combination would be:

Oat bran1/4 cup (uncooked) + 3 tsp psyllium seed
Soy protein powder6 tbsp/day
Almonds34 or approximately 2 handfuls/day
Take Control or Benecol 2 tbsp/day

Jenkins DJA, Kendall CWC, Marchie A, et al. Effects of a dietary portfolio of cholesterol-lowering foods vs. lovastatin on serum lipids and c-reactive protein. JAMA. 2003 290:502-10.

William Davis, MD is a practicing cardiologist, author and lecturer. He is author of the book, Track Your Plaque: The only heart disease prevention program that shows you how to use the new CT heart scans to detect, track, and control coronary plaque. He is author of the soon-to-be released new book, What Does My Heart Scan Show?, available by May, 2005 at http://www.trackyourplaque.com