Health Tips

Fat is the body’s major energy storage system. When the energy from the food you eat and drink can’t be used by your body, the body may turn it into fat for later use. Your body uses fat from foods for energy, to cushion organs and bones, and to make hormones and regulate blood pressure. Some fat is also necessary to maintain healthy skin, hair and nails, so you shouldn’t cut all fat out of your diet. But in general, most people in the United States consume too much fat – which can lead to heart disease, obesity, diabetes and many other health problems.

Types of Fats
Not all fats are created equal. Saturated fats, which are generally solid at room temperature, are the least healthy and tend to increase the level of cholesterol in your blood. Foods that contain saturated fat include butter, cheese, some margarines, shortening, tropical oils such as coconut and palm oil and the fats in meat and poultry skin, so you should try to limit your consumption of those oils and foods.

Unsaturated fats reduce blood cholesterol when they replace saturated fats in the diet. There are two types of unsaturated fat - monounsaturated fat and polyunsaturated fat. Monounsaturated fats have been shown to raise the level of HDL, the ‘good’ cholesterol that protects against heart attacks, in the blood, so in moderation they can be part of a healthy diet. Olive and canola oils, peanut butter and nuts are particularly high in monounsaturated fats. The American Heart Association (AHA) recommends that you limit calories from monounsaturated fat to no more than 15% of your total calorie intake.

Although polyunsaturated fats come from plants and fish, but they may be more likely to form free radicals and lead to tissue damage. Good sources of polyunsaturated fats include most other vegetable oils and high-fat fish such as salmon and tuna. The AHA also recommends that saturated and polyunsaturated fats should make up less than 10 percent of your calorie intake.

Partially hydrogenated vegetable oils, such as those used in many margarines and shortenings, contain unsaturated fats called trans-fatty acids. Trans-fatty acids may raise blood cholesterol levels, although not as much as saturated fat.Adjusting Fat Intake for Weight Loss or Gain
If you want to lose body fat, limit your intake of high-fat foods. This will not only improve your metabolism, it will allow you more food for your calorie expenditure because fats have more than twice the calories per gram as proteins (which contain 4 calories per gram) and carbohydrates (also 4 calories per gram).

But just because a food is low in fat doesn’t mean you can eat all you want and not gain weight. Low-fat and no-fat foods still contain calories, so it’s possible to gain weight from eating too many low-fat foods. Keep your serving sizes and calories under control while monitoring your fat intake, and you’ll be better able to manage your weight. It’s also a good idea to choose foods for their nutrient content - not just fat-free or low-fat versions of low-nutrient foods such as cookies, cakes and candy. Fruits, vegetables and whole grains contain plenty of vitamins and minerals, while being naturally low in fat.

To use up your body’s fat storage, you need to exercise regularly. Moderate aerobic exercise, which raises your heart rate, is especially important. And any exercise that builds muscle mass can also help you burn more calories because muscle burns more calories than fat.

If you’re trying to gain weight, you may want to add more high-calorie, high-fat foods. But try to limit the saturated fats in your diet. Exercise is also important because it will help to ensure that the weight you gain is more muscle and less fat.

Along with carbohydrates and fat, your body needs protein, a nutrient made up of essential and nonessential amino acids, for good health. Your body manufactures 13 nonessential amino acids, which aren’t available from food. For the body to process protein properly, the foods that you eat must contain the nine essential amino acids that are available only from dietary sources.Protein helps to maintain and replace the tissues in your body, and it’s found in almost every living cell and fluid. Your muscles, organs and many of your hormones are made up of protein, and it is also used in the manufacture of hemoglobin, the red blood cells that carry oxygen to your body. Protein is also used to manufacture antibodies that fight infection and disease and is integral to your body’s blood clotting ability. Both children and adults need plenty of protein to grow and develop.

Good Sources of Protein
Good low- or nonfat sources of protein include:

• Beef, poultry, pork and lamb
• Fish and shellfish
• Dairy products, including cottage cheese, cheese, yogurt and milk
• Eggs, egg whites or egg substitutes
• Dry beans, peas, oats and legumes
• Tofu and soy products
• Nuts and seeds

Proteins are considered either complete proteins (which supply enough essential amino acids) or incomplete proteins (which lack adequate essential amino acids). Meat, eggs and dairy products are considered complete proteins, but vegetables, beans and other plant products are considered incomplete proteins. However, some incomplete proteins can be combined to create a complete protein - rice and beans, peanut butter and jelly, and corn and beans are examples of complete-protein meals.The Role of Protein in Special Diets
Although many good sources of protein are found in meat or animal products, vegetarians can still consume adequate amounts of protein. Vegetarians who eat dairy products and eggs can still choose from a variety of plant and animal protein sources. Vegans who eat only plant sources of food can still rely on tofu, soy products, oats, beans, lentils and peanut butter for protein.

People who eat too much protein may be at risk for high cholesterol or gout, a joint disorder. High-protein diets, such as the Atkins Diet and Protein Power, have also been implicated in kidney problems because of the extra effort the body must expend to process large amounts of protein. High-protein diets may also be high in fat and may lead to heart disease, according to the American Heart Association.

If you are concerned that you aren’t getting enough protein in your diet, consult your physician or a registered dietitian for dietary help.

Carbohydrate-rich foods are the primary source of energy for all body functions. Your body breaks down carbohydrates, or carbs, into fuel for use by your cells and muscles - that’s why eating a moderate amount of carbohydrates is necessary for most people. There are two types of carbs - sugars and starches. Sugars are simple carbohydrates that can be easily digested by your body and include foods like cake, soda, candy, jellies and fruits. Starches are complex carbohydrates that take longer to be digested and include foods such as breads, grains, pasta, tortillas, noodles, fruits and vegetables.

Many carbohydrate-rich foods are loaded with other nutrients. Fruits and vegetables are not only great carbohydrate sources, they’re also excellent suppliers of vitamins A and C and many other vitamins and minerals. Most dairy products are also great sources of carbohydrates.

Some foods rich in carbohydrates have fewer nutrients. Some foods rich in carbohydrates have fewer nutrients. Foods made from sugar (white, brown, powdered and raw) as well as corn syrup, honey and molasses are simple carbohydrates that provide little to the diet except extra calories, and too many extra calories in the diet can lead to excess body fat. Use the top layer of the Food Guide Pyramid as your guide, and limit your consumption of sugary foods - even if they do contain carbohydrates.

Quality Carbohydrate Choices
Do most of the carbs in your diet come from cookies, cakes and sugary foods? You don’t necessarily need to cut back on the number of carbohydrates you eat, but you should try to eat foods that provide your body with more nutrients and less fat and sugar. Here are a few tips for making better carbohydrate choices:

• If you eat white bread, switch to bread made with stone ground whole-wheat flour. You can use it for sandwiches or French toast or you can grind it into breadcrumbs.
• If you like to snack on crackers that are high in fat and sodium, switch to whole-wheat crackers. For example, Triscuits are made with whole wheat, and come in reduced-fat and low-sodium varieties.
• Drinking milk is a great way to load up on quality carbs, but whole milk has a high fat content. Choose 1%, skim or skim milk fortified with calcium instead. Begin weaning yourself off whole milk by using skim for cooking and baking first before using it on cereal.
• Learn how to use sugar and oil replacements in your cooking. Instead of oil, use applesauce or pureed prunes in muffins and cakes. Instead of sugar, Splenda and stevia are sweet-tasting replacers that can be used to prepare your food and drinks.Focus on Fiber
  Fiber is an important kind of carbohydrate that comes only from plant-based foods such as fruits, vegetables and grains.

  The two types of fiber are soluble and non-soluble. Soluble fiber helps control blood sugar and may also lower cholesterol. Non-soluble fiber doesn’t appear to lower blood sugar or cholesterol but may help reduce the risk of colon cancer. It also helps maintain bowel function.

  When choosing packaged breads, grains and cereals, use food labels to determine how much fiber a food contains. The fiber content of manufactured foods is listed on the Nutrition Facts label.

  Adults need between 20 and 35 grams of fiber every day, according to the American Dietetic Association (ADA). The organization reports that Americans currently are only eating between 12 and 17 grams a day.

  Good sources of soluble fiber include:

  • Oat bran (although many commercial oat bran muffins and waffles actually have little fiber)
  • Oatmeal
  • Beans and legumes
  • Peas
  • Carrots
  • Sweet potatoes
  • Rice bran
  • Barley
  • Citrus fruits
  • Strawberries
  • BananasGood sources of non-soluble fiber include:

    • Whole-wheat breads
    • Wheat cereal
    • Wheat bran
    • Rice (except for white rice)
    • Barley
    • Cabbage
    • Beets
    • Brussels sprouts
    • Turnips
    • Cauliflower
    • Fruits and vegetables with skin

    Carbohydrate Counting for People With Diabetes
    The three main nutrients–protein, carbohydrate and fat–affect blood sugar differently. Because carbohydrates contain both sugar and starch, they have the biggest impact on blood sugar. All of the carbohydrate you eat gets changed into blood glucose within five minutes to three hours after the food is eaten. For people with diabetes, knowing carbohydrates’ effect on blood sugar is important for good health.

    How much carbohydrate you eat (whether it’s sugar or starch) will determine your blood sugar level after a meal or a snack, so keeping track of your carbohydrate intake is important. Many people with diabetes have maintained good blood sugar control with a technique called carbohydrate counting. Carbohydrate counting not only contributes to better blood sugar control, it also provides more variety in food choices.

    There are two ways to count carbs: the simple way and the more advanced method. With the simple method, you work with a certified diabetes educator/registered dietitian to figure out how many grams of carbohydrate to eat at your meals and snacks. For example, if your nutritionist estimates that you need 75 grams of carbohydrates for breakfast each day you have the information you need to vary your food choices. A breakfast of cereal, milk, yogurt and blueberries will add up to 72 grams. But you might choose a breakfast of bagel, low-sugar jelly and non-fat milk for a total of 78 grams.

    The advanced method of carbohydrate counting involves matching your insulin dose to the amount of carbohydrate you eat. You will need to work with professional diabetes educators to determine your ratio of carbohydrate to insulin. In both types of carbohydrate counting, however, knowing serving sizes and reading food labels are both necessary in order to count carbohydrates.