Natural Weight Loss For New Mothers by Paul Rodger
If you are a new mom who is struggling with the life changes of new motherhood, trying to take care of your new baby, feeling sleep deprived, and overwhelmed with your new responsibilities, your patience and tolerance will be stretched thin. Many women do not seek treatment because of the shame or guilt they feel about not enjoying motherhood at a time when there is tremendous societal and familial pressure to be a "perfect mother".
Women who have healthy babies gain varying amounts of weight during pregnancy. If you are at a desirable weight for your body size before you become pregnant, a weight gain of 24 to 27 pounds is recommended. If you are approximately 20 pounds or more above your desirable weight before pregnancy, a weight gain of 24 pounds is recommended. The average weight gain during pregnancy is between 25 to 35 pounds. The weight that you gain is a rough indication of how much nutrition is available to the fetus for growth. If a woman has 10 extra pounds, then taking two months to lose that weight is absolutely normal.
Believing that after giving birth the pre-pregnancy shape and weight will return immediately is a sure way to become frustrated. Most women will gain weight appropriately during pregnancy if they follow a healthy eating pattern according to Canada's Food Guide to Healthy Eating, maintain an active lifestyle and allow their appetite to guide their energy intake. But various medical conditions during pregnancy such as gestational diabetes and hypertension can add an additional 10 to 15 pounds to a pregnancy weight leaving more postpartum weight for Mom to lose. Many women mourn their inability to lose the weight, but the reasons behind these unsuccessful attempts are sometimes no fault of the women. Women whose gestational gain exceeds the recommended range are more likely to retain weight at one year postpartum than are women with gains within the recommended range.
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Low Cholesterol Diet
By Peter Emerson
Nowadays, cholesterol is becoming a real threat to many people. The main reason behind this is that people tend to consume more products that are rich in saturated fats, such as whole milk dairy products, poultry, and egg yolks.
Additionally, most people also rely on food chains for their daily diet or perhaps on processed foods, especially if their schedule is too hectic to accommodate home cooking. So if you are one of these people who love to eat these kinds of foods, it’s time to reassess your diet and start eating a low-cholesterol diet.
The low-cholesterol diet is a diet low in saturated fat, which helps lower your cholesterol level and protect you from various heart diseases. The foods that should be included in this diet are fat-free dairy products, lean meats, fish and shellfish, skinless poultry, and whole-grain foods. Fresh fruits and green vegetables, especially when combined with large quantities of olive oil and monostaturates, should also be included because these are rich in vitamins and minerals that are good for your body and reduce your risk for high cholesterol. In addition to these, certain foods that contain plant stanols or plant sterols such as cholesterol-lowering margarines and salad dressings can also be added to your diet to boost your body’s LDL-lowering power.
Meanwhile, foods that are high in cholesterol and saturated fats should only be eaten in moderation. If possible, these should not be included in your diet. Avoid liver and other organ meats, egg yolks, full-fat dairy products, high-fat processed meats, and fried foods. Limiting the intake of these foods can greatly reduce your cholesterol levels and decrease your chances of developing heart disease, as well as protect you from future heart attacks.
high blood cholesterol candidate for heart attack by Sulamita Berrezi
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Cholesterol, a yellowish fatty substance, is one of the essential ingredients of the body. Although it is essential to life, it has a bad reputation, being a major villain in heart disease. Every person with a high blood cholesterol is regarded as a potential candidate for heart attack, a stroke or high blood pressure. Cholesterol is a building block of the outer membrane of cells. It is the principal ingredient in the digestive juice bile, in the fatty sheaths that insulate nerves and in sex hormones, namely, estrogen and androgen. It performs several functions such as transportation of fat, providing defense mechanism, protecting red blood cells and muscular membrane of the body. Most of the cholesterol found in the body is produced in the liver. However, about 20 to 30 percent generally comes from the foods we eat. Some cholesterol is also secreted into the intestinal tract in bile and becomes mixed with the dietary cholesterol. The percentage of ingested cholesterol absorbed seemed to average 40 to 50 percent of the intake. The body excretes extra cholesterol from the system through bowels and kidneys. The amount of cholesterol is measured in milligrams per 100 millimeters of blood. Normal level of cholesterol varies between 150- 250 mg. per 100 ml. Persons with atherosclerosis have uniformly high blood cholesterol usually above 250 mg. per 100 ml. In blood, cholesterol is bound to certain proteins - lipoproteins which have an affinity for blood fats, known as lipids. There are two main types of lipoproteins : a low density one (LDL) and a high density one (HDL). The low density lipoprotein is the one which is considered harmful and is associated with cholesterol deposits in blood vessels. The higher the ratio of LDL to the total cholesterol, the greater the risk of arterial damage and heart disease. The HDL on the other hand plays a salutary role by helping remove cholesterol from circulation and thereby reduce the risk of heart disease. Cholesterol has been the subject of extensive study by researchers since 1769, when French chemist, Polutier de La Salle purified the soapy-looking yellowish substance. The results of the most comprehensive research study, commissioned by the National Heart and Lung Institute of the U.S.A. were announced about four years ago. The 10-year study, considered most elaborate and most expensive research project in medical history, indicates that heart disease is directly linked to the level of cholesterol in the blood and that lowering cholesterol significantly reduces the incidence of heart attacks. It has been estimated that for every one per cent reduction in cholesterol, there is a decrease in the risk of heart attack by two per cent. Causes Hyperchjolsterolaemia or increase in cholestrol is mainly a digestive problem caused by rich foods such as fried foods, excessive consumption of milk and its products like ghee,butter and cream,white flour, sugar, cakes, pastries, biscuits, cheese, ice cream as well as non-vegetarian foods like meat, fish and eggs. Other causes of increase in cholesterol are irregularity in habits, smoking and drinking alcohol. Stress has been found to be a major cause of increased level of cholesterol. Adrenaline and cortison are both released in the body under stress. This, in turn, produces a fat metabolising reaction. Adrenal glands of executive type aggressive persons produce more adrenaline than the easy going men. Consequently they suffer six to eight times more heart attacks than the relaxed men. The Cure To reduce the risk of heart disease, it is essential to lower the level of LDL and increase the level of HDL. This can be achieved by improving the diet and changing the life style. Diet is the most important factor. As a first step, foods rich in cholesterol and saturated fats, which lead to increase in LDL level, should be reduced to the minimum. Cholesterol -rich foods are eggs, organ meats and most cheese, butter, bacon, beef, whole milk, virtually all foods of animal origin as well as two vegetable oils, namely coconut and palm, are high in saturated fats and these should be replaced by polyunsaturated fats such as corn, safflower, sobayeans and sesame oils which tend to lower the level of LDL. There are monosaturated fats such as olive and peanut oils which have more or less neutral effect on the LDL level. The American Heart Association recommends that men should restrict themselves to 300 mg. of cholesterol a day and women to 275 mg. It also prescribes that fat should not make up more than 30 per cent of the diet and not more than one third of this should be saturated. The Association, however, urges a somewhat strict regimen for those who already have elevated levels of cholesterol. The amount of fibre in the diet also influences the cholesterol levels and LDL cholesterol can be lowered by taking diets rich in fibres. The most significant sources of dietary fibre are unprocessed wheat bran, whole cereals such as wheat , rice, barley, rye; legumes such as potato, carrot, beet and turnips; fruits like mango and guava and green vegetables such as cabbage, lady's finger, lettuce and celery. Oat bran is especially beneficial in lowering LDL cholesterol. Lecithin, also a fatty food substance and the most abundant of the phospholipids, is highly beneficial in case of increase in cholesterol level. It has the ability to break up cholesterol into small particles which can be easily handled by the system. With sufficient intake of lecithin, cholesterol cannot build up against the walls of the arteries and veins. It also increases the production of bile acids made from cholesterol, thereby reducing its amount in the blood. Egg yolk, vegetable oils, whole grain cereals, soyabeans and unpasteurised milk are rich sources of lecithin. The cells of the body are also capable of synthesizing it as needed, if several of the B vitamins are present. Diets high in vitamin B6, cholin and inositol supplied by wheat germ, yeast, or B vitamins extracted from bran have been particularly effective in reducing blood cholesterol. Sometimes vitamin E elevates blood lecithin and reduces cholesterol presumably by preventing the essential fatty acids from being destroyed by oxygen. Persons with high blood cholesterol level should drink at least eight to 10 glasses of water every day as regular drinking of water stimulates the excretory activity of the skin and kidneys. This in turn facilitates elimination of excessive cholesterol from the system. Regularly drinking of coriander (dhania) water also helps lower blood cholesterol as it is a good diuretic and stimulates the kidneys. It is prepared by boiling dry seeds of coriander and straining the decoction after cooling. Regular exercise also plays an important role in lowering LDL cholesterol and in raising the level of protective HDL. It also promotes circulation and helps maintain the blood flow to every part of the body. Jogging or brisk walking, swimming, bicycling and playing badminton are excellent forms of exercise. Yogasnas are highly beneficial as they help increase perspiratory activity and stimulate sebaceous glands to effectively secrete accumulated or excess cholesterol from the muscular tissue. Asanas like ardhamatsyaendrasana, shalabhasana, padmasanaand vajrasana are useful in lowering blood cholesterol by increasing systemic activity. Hydrotherapy can be successfully employed in reducing excess cholesterol. Cold hip baths for 10 minutes taken twice every day have proved beneficial. Steam baths are also helpful except in patients suffering from hypertension and other circulatory disorders. Mud packs, applied over the abdomen improve digestion and assimilation. They improve the functioning of the liver and other digestive organs and activate kidneys and the intestines to promote better excretion.
Fitness - Is Non-Vegetarian Food Unhealthy by Franchis Adam
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If you are a pure non-vegetarian, you will probably raise a hue and cry at the thought of turning vegetarian! But the truth is that meat of any kind is tough on your smart cells. If Nature intended you to be a non-vegetarian, she would have equipped you with claws, and sharp pointed teeth to tear into any flesh; given you acidic saliva to digest the animal protein; a round stomach with the capacity to produce plenty of hydrochloric acid, fewer intestines to shorten the process of digesting the meat so that you could expel it before it putrefies inside; a liver that could dispel more uric acid than it does.
Instead, we have hands with moveable fingers that can delicately pluck and peel fruits; blunt teeth and molars that crush and grind; alkaline saliva to digest plant protein; a stomach that produces small quantities of hydrochloric acid; more intestines that hold on to the food and give time for your smart cells to extract the required nutrients, a liver that can expel small amounts of uric acid.
Look around at your circle of friends. If you find one of them is suffering from gout, you can be sure he is a heavy red-meat eater. You can almost bet that he eats salami or sausages for breakfast, a steak for lunch and meat for dinner. Then, one day, after a leisurely weekend of imbibing an overdose of scotch-on-the-rocks and liberal helpings of cold cuts as hors d' oeuvres, and a plate piled with Mutton Moghlai, he would have slept feeling well-dined and content. Only to be jolted awake with his big toe pounding with pain. The gout had struck!
What happened? His prolonged meat-eating habit had put an overload on his liver. The excess uric acid had no place to go in his system, so it turned into crystals and settled in the joint of his big toe - and, pow! (What does his doctor recommend? To stay off meat and eat only vegetables, at least until the inflammation recedes.)
The onset of gout is only one side of the unhealthy coin. Meat is so high in indigestible fat content that it clogs up your arteries and can lead to a heart problem. It gives you no energy because though it contains carbohydrates, its also has undigestible animal protein and a high content of fat. That's the reason you feel heavy after a meaty meal. In fact, your smart cells sweat working overtime to digest the meat and use up all the carbohydrates and energy in knocking the meat into digestible shape!
Meat also has neither fibre nor healthy plant protein. The animal protein is tough on your smart cells and turns toxic - turning your insides into mess. You get indigestion, bad breath and a heartburn. The toxies load your immune system and also make you vulnerable to disease.
Lastly, look at your mental make-up. When you see a plump goat, do you get that predatory gleam in your eye that makes you stalk and kill it? Or if you've been to a sea-food restaurant which has a large aquarium filled with lobsters and are asked to pick one for dinner haven't you turned away with a shudder? Okay, you might argue, I don't see the live specimen when eating it.
Of course, you don't. You are just habituated to eating meat. But, remember, ultimately meat is dangerous to your health. However, if you just cannot do without it, we suggest avoid red meats - beef, mutton, pork Âcompletely and go in for lean meats like chicken and fish. This way, at least you won't be overstraining your smart cells while satisfying your taste buds. Even a chicken cooked in an oil-less masata, however, has enough fat to knock your smart cells out and make you put on weight. So, cook your chicken curry the previous day and refrigerate it overnight. The next afternoon skim the thick layer of fat that has coagulated on the surface and then heat it before serving. This way, at least, you are reducing your fat intake, Along with your non-vegetarian dish, pile your plate with plenty of vegetables so that you don't gorge on the meat alone. And eggs? They are not really worth including in your meals, for the yolk is high in fat and cholesterol. Which means that eating only the white albumen is best. In any case, they contain enough sulphur to strain your liver and kidneys. So, if you must. have an egg only once in ten days so as not to 'eggsasperate' your taste buds!
The culture of eating cooked food is deeply embedded in us. But we cannot ignore the value of raw foods. Make sure that your thali has plenty of salad and sprouts. For, the time taken by the body to digest and absorb various foods is:
13 hours - raw vegetables, fruits, sprouts.
24 hours - cooked vegetables and pulses.
72 hours - non-vegetarian and fried food.
Next to the - raw state, steaming is best. So is boiling, provided you do it in minimum water. Deep frying damages the nutritional value and the oil makes you fat, and raises your blood cholestrol level. Finally, the word 'vegetable' springs from the Latin vegetus meaning fresh and full of life. It is what our scriptures called pranic shakti, meaning life-force, depicting strength and energy.
Do ring in these little changes in your lifestyle. The two Es - exercising and eating right - will promote more than health. When you feel good about yourself, you will enjoy healthy relationships, a richer life. Fine-tune your mental dynamics. Don't ask yourself "Will this taste good?" Rather, ask, 'Will this taste good to my body's smart cells?" In that question lies your best answer.
Slimming Tea (ObeXlim) helps to lose weight by Mr.Lee
1
vote
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How many times have you caught yourself thinking, "I can never lose ten pounds?" No matter how positive you believe you are being, no matter how often you congratulate yourself for the great job you are doing, those lingering doubts and mental negativisms are sabotaging you. Overcoming them is not a silver bullet that will make it all work out, but at least you would not be fighting your own inner voices when you face those last ten pounds, or that piece of cheesecake.
A healthy rate of weight loss is about one to two pounds each week. Many people want to lose much more than that and much faster. Maybe they are getting married soon or their high school reunion is around the corner and they have waited till the last minute to try and shed a few extra pounds.
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