GREEN

Go green

A potent antioxidant, green tea has been found in studies to boost longevity and the immune system, cut risk of heart disease and reduce inflammation. Antibacterial and antiviral, it also helps stimulate the burning of calories according to researchers at the University of Geneva. Drinking more than two cups a day keeps mind and memory sharp with age. Japanese women who drink green tea also have lower risk.

• Nettle tea helps maintain strong bones and is an antioxidant.

• Lemon balm tea refreshes in summer heat and stimulates brain and memory.

• Ginger tea gives instant zing and keeps joints mobile and circulation moving. Grate 1 in (2.5 cm) fresh ginger into a cup, pour over boiling water and steep for 10 minutes; sweeten with honey.

Proteins

Proteins are known as the building blocks of the body. They are essential for growth, for building body tissues, and for basic body functions. They can also be used for energy if the diet does not contain enough carbohydrates and fats.

Proteins consist of substances called amino acids. The body is able to manufacture many of them, but there are nine amino acids it cannot manufacture and must get from foods. A food protein that contains all nine essential amino acids is called a complete protein. Meats, poultry, fish, eggs, and dairy products contain complete proteins.

Proteins that lack one or more of these essential amino acids are called incomplete proteins. Foods high in incomplete proteins include nuts, grains, and dried beans and other legumes. Foods that, if eaten together, supply all the amino acids are called complementary proteins. For example, cornmeal tortillas topped with chili beans supply complete protein because the corn supplies the amino acids lacking in the beans. Beans and rice is another example of a food combination supplying complementary proteins.

Complementary proteins are especially of interest to vegetarians, especially vegans.

The average adult needs about 50 to 60 grams of protein a day. For most North Americans, getting enough protein daily is not a problem; most get about twice as much as they need. Greatly excessive protein in the diet can lead to a variety of health problems, including kidney and liver damage.

[source: professional cooking sixth edition]

Vitamins and Minerals

Vitamins are present in foods in extremely small quantities, but they are essential for regulating body functions. Unlike proteins, fats, and carbohydrates, they supply no energy, but some of them must be present in order for energy to be utilized in the body.

Also, lack of certain vitamins causes deficiency diseases. Vitamins are classified as water soluble and fat soluble.The water-soluble vitamins (the B vitamins and vitamin C) are not stored in the body and must be eaten every day. Foods containing these vitamins should be handled so the vitamins are not dissolved into the cooking water and lost.

Minerals, like vitamins, are consumed in very small quantities and are essential for regulating certain body processes. Minerals that must be consumed in relatively large amounts—more than 100 milligrams daily—are called major minerals. These include calcium, chloride, magnesium, phosphorus, sulfur, sodium, and potassium. Minerals that must be present in smaller amounts are called trace minerals. These include chromium, copper, fluoride, iodine, iron, manganese, molybdenum, selenium, and zinc. Less is known about the functions of some of the trace minerals. It is important to understand, however, that although small quantities are needed by the body, too much of any of them can be harmful.

Sodium, a component of table salt, is well known as a health problem. Too much sodium is thought to contribute to high blood pressure. Health authorities try to convince people to reduce the sodium in their diets, primarily by salting foods less.

[source: professional cooking sixth edition]

Balanced Diet - II

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5. Manage Consumption of Fats

Keep total fat intake between 20 and 35 percent of calories, with most fats coming from sources of polyunsaturated and monounsaturated fatty acids, such as fish, nuts, and vegetable oils. This means that for a diet of 2,000 calories daily, calories from fat should be between 400 and 700.

Why not lower than 20 percent? Remember that some fatty acids are essential nutrients, and fats also carry fat-soluble vitamins. Consuming less fat than 20 percent of daily calories could be unhealthy. Keep consumption of saturated fats, especially trans fats, as low as possible. Consume less than 10 percent of calories from saturated fatty acids. Consume less than 300 mg of cholesterol per day. When selecting and preparing meat, poultry, dry beans, and milk or milk products, make choices that are lean, low-fat, or fat-free.

Remember: High fat intake, especially of saturated fats and cholesterol, is associated with such conditions as heart disease and high blood pressure. Although other factors contribute to these diseases, such as heredity and smoking, following this dietary recommendation should increase the chances of staying healthy.

6. Manage Consumption of Carbohydrates

Choose fiber-rich fruits, vegetables, and whole grains. These foods are the sources of the most healthful carbohydrates. Avoid prepared foods high in added sugars. Reducing refined sugars and starches in the diet has the added benefit of helping reduce tooth decay.

7. Manage Consumption of Sodium and Potassium

Consume less than 2,300 mg (approximately 1 tsp or 5 ml of salt) of sodium per day. Sodium, as noted earlier, appears to contribute to high blood pressure. For people who already have high blood pressure, it is especially important to cut down on sodium in the diet. The best ways to do this are to decrease the use of salt in the kitchen and at the table and to limit the intake of prepared foods that are high in salt, such as potato chips, salted nuts, pretzels, pickled foods, cured meats, and salty condiments like soy sauce. Reduce the harmful effects of sodium by eating potassium-rich foods, such as fruits and vegetables.

8. Manage Consumption of Alcoholic Beverages

People who choose to drink alcoholic beverages should do so sensibly and in moderation— defined as the consumption of up to one drink per day for women and up to two drinks per day for men.

Alcoholic beverages are high in calories while providing few other nutrients. Heavy drinking may cause a variety of serious diseases. Moderate drinking—one or two drinks a day—appears to do little harm and may, in fact, be of some benefit. Many people, including children and adolescents, pregnant and lactating women, people taking medications that interact with alcohol, and people with certain medical conditions, should avoid alcohol completely. In addition, alcoholic beverages should be avoided by people engaging in activities that require attention, skill, or coordination, such as driving or operating machinery.

[source: professional cooking sixth edition]