Berries are rich in antioxidants that are crucial for anyone, especially those who exercise. During exercising, whether it be weightlifting, spinning, or running, free radicals are created in the body. Free radicals are created due to the stress that is being put on the body during exercise.
While the ketogenic diet is more focused on keeping carbs below a certain range, those following a low-carb diet will also need to limit their daily carb intake. The three macronutrients are protein, fat and carbs. Coming from a standard diet you’re greatly reducing your carb intake, and unless you track, it can be easy to over eat carbohydrates in the beginning.
Magnesium is one of my favourite minerals. Our bones readily take up magnesium at a high rate, so it’s no surprise that 60% of the magnesium in your body is found in your bones. Energy production, lactic acid removal, and immune function all rely on optimal magnesium intake. Athletes deficient in dietary magnesium intake may have a significant reduction in exercise performance when compared to their peers. Excessive alcohol intake, gastrointestinal problems, anorexia, and certain medications may predispose an individual to insufficient magnesium status.
It’s important. Every time you eat out or buy premade garbage, you outsource your food choices. You relinquish your power and give it to someone else. When you make your food at home, you have total control of what goes in your body, and that is a powerful thing. People tend to forget that. So please, get in the kitchen and start cooking!
Given the many news reports of published studies showing much benefit from the use of Vitamin D, people might reasonably conclude that a consensus had emerged favouring its use. Vitamin D has been around for decades. Official bodies like Health Canada have found sufficient evidence to rule on its efficacy, safety and side-effects. At the official Eat Right Ontario website it states “recently, the recommended amounts for Vitamin D increased for people of all ages”. For older children and adults from 600 I.U. to 4000 I.U. per day.
Vitamin B12 is well known for its many health benefits but scientists at the University of Manchester have found this nutrient is additionally of great value lowering the toxicity of many noxious pollutants that humans are regularly exposed to. After many years a research team at the Manchester Institute of Biotechnology have pinpointed how Vitamin B12 is valuable in neutralizing some of the worst toxins.
Led by Professor David Leys, researchers realized that certain organisms manage to lower the toxicity of pollutants. The secret lies in their ability to use Vitamin B12 to deal with the tricky halogen atoms found in common pollutants.
We already know that some of the most toxic pollutants contain halogen atoms and that most
Raw foods NHPs are characterised by containing ingredients that have not been subjected to heat above 48 degrees centigrade (115 to 120° Fahrenheit) during manufacture. Subjecting nutrients to cooking or heat destroys their enzymes which are essential for their therapeutic benefit. Without the presence of these enzymes, we simply do not get the full, life-supporting, health-promoting potential from our food. Further, cooking at high temperatures causes a drastic loss of vitamins and minerals and produces various carcinogens to appear in our food.
provide far larger quantities of vitamins, minerals, antioxidants, fiber, probiotics and enzymes. So in essence, raw foods are much closer to their living state: full of energy, growing and thriving. I