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nutritional information

When most people eat, they may not consider the food they put into their bodies is not only fuel for energy, its nutritional value helps ward off chronic systemic diseases like cardiovascular disease and diabetes, prevents deficiencies and curbs issues like obesity and weight gain and metabolic syndrome. There are seven major classes of nutrients we must consume or face serious illness and even death. They are vitamins, minerals, carbohydrates, proteins, fats, water and fiber. Let’s break down the nutritional information available.

Today’s food labels list the nutritional information of the product inside to help you better evaluate the nutrient content in a single serving of a food item. It is provided by law and uses established daily values to compare foods from product to product on a consistent basis, as well as providing the nutrient and energy information of the food.

Fats

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nutritionist

A colorful and varied diet may have something more than taste behind it. It has antioxidant nutrition. Antioxidant is an encompassing term for vitamins, minerals, polyphenols and carotenoids that shield the body from free radical damage. Well known antioxidants include Vitamins A, E, C and the mineral selenium. Beta-carotene, lutein and lycopene are carotenoids and they contain high levels of antioxidants. They give many fruits and vegetables like pumpkins and carrots, their color. Lutein is important for eyesight and is found in green leafy vegetables. Lycopene colors fruits and vegetables like tomatoes, red.  A colorful diet is a healthy diet with great nutritional value.

So why are they called antioxidants? The name represents the mechanism by which they help prevent disease. In humans, a small but significant percentage of oxygen molecules in the body will become electrically charged due to natural cellular activity and/or exposure to environmental factors like tobacco smoke and radiation. The oxygen molecule becomes a “free radical” as it undergoes this process of oxidation. Free radicals are highly reactive as they try to steal electrons from other molecules, including DNA and cellular membranes. This chain reaction of free radicals can damage cells, which may play a role in the development of certain conditions like heart disease and cancer. Antioxidants, however, stop the chain-reaction by giving up electrons and neutralizing free radicals so that they cannot induce any more oxidative damage.

Some studies have shown the link between many degenerative diseases associated with aging and free radicals. Since antioxidant nutrition stops the chain-reaction of oxidation, antioxidants may be effective in treating and reducing the incidences of cognitive impairment, Alzheimer’s disease, immune dysfunction, stroke, cataracts, cancer, cardiovascular disease and macular degeneration.

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