Food Data Charts, Vitamins, Elements and more....

Quick reference...

http://www.healthyeatingclub.org/info/books-phds/books/foodfacts/html/data/data1a.html

Measure your waist...

Measure your waist.

 

Take a measuring tape and put it around your belly button.

 

You want your waist circumference to be one half your height or less.

 

This is true for any gender and any age.  Try it! :-)

Sea salt vs. table salt: Which is healthier?

Is sea salt better for your health than table salt?

Sea salt and table salt have the same basic nutritional value — both mostly consist of two minerals — sodium and chloride. However, sea salt is often marketed as a more natural and healthy alternative. The real differences between sea salt and table salt are in their taste, texture and processing, not their chemical makeup.

Sea salt is produced through evaporation of seawater, usually with little processing, which leaves behind some trace minerals and elements depending on its water source. These insignificant amounts of minerals add flavor and color to sea salt, which also comes in a variety of coarseness levels.

Table salt is mined from underground salt deposits. Table salt is more heavily processed to eliminate trace minerals and usually contains an additive to prevent clumping. Most table salt also has added iodine, an essential nutrient that appears naturally in minute amounts in sea salt.

By weight, sea salt and table salt contain about the same amount of sodium chloride. Your body needs only a couple hundred milligrams (mg) a day to stay healthy, but most people get far too much — mostly from sodium in processed foods. So regardless of which type of salt you prefer, keep sodium consumption between 1,500 and 2,300 mg of sodium a day if you're a healthy adult. People with high blood pressure, African-Americans and anyone middle-aged or older should aim for the low end of that range.

How much protein do we need?

How much protein do we need? Healthy protein is an essential component of our daily diets. Here's how to figure out how much protein you need and where to get it.

By Dr. Joey Shulman

 

 

How much protein is enough?  

In the athletic world, there is no greater debate than how much protein you require on a daily basis. There are a number of varying recommendations and calculations when it comes to how much protein you should be consuming. On closer inspection, the daily intake of protein depends on age and activity level. For example, weight trainers and teenagers require more protein than a sedentary individual.

 

There are a few calculations that can be used in terms of protein recommendations. You can go by total percentage of calories per day. In other words, it is safe and within normal limits to consume 20 to 30% of your total daily calories from optimal protein sources such as lean meats, eggs and dairy products (including whey). In other words, if you are a female consuming 1,800 calories per day and 20% of the calories are derived from protein, the calculation would be:

 

1800 x 0.20 = 360 calories from protein

Since 1 gram of protein = 4 calories, divide protein calories by 4

= 90 grams of protein daily

 

Another method of calculation

An alternative calculation is to go by your current body weight. The recommended daily allowance (RDA) for protein is to consume 0.8 grams of protein for every kilogram of body weight. On average, based on the RDA, the average male who weighs 154 pounds should consume approximately 56 grams of protein per day, while the average female who weighs 110 pounds should consume approximately 40 grams of protein per day.

 

The RDA increases by 30 grams per day during pregnancy and 20 grams per day during lactation. During growth, different amounts are needed. For example, 2.2 grams of protein are needed per kilogram of body weight each day in the first six months of life, and 2.0 grams per kilogram for the next six months.

 

Many nutritional experts (like Pawel :-) ) feel the RDA for protein is far too low and is only suitable for sedentary adults. For those who are active, insulin sensitive, overweight or seeking weight loss, muscle gain or are in their teenage years, the amount of protein should be higher. If this is the case, you will likely need to increase your protein intake from the RDA's recommendation of 0.8 g/kg to 1.2-1.8 g/kg. The calculation would be:

 

1. Weight in pounds divided by 2.2 = weight in kg

2. Weight in kg x 0.8-1.8 gm/kg = protein gm

 

If you are pregnant, recovering from an illness, stuck in a metabolic rut, under stress or work out intensely, I recommend using a number between 1 and 1.8. The calculation would be:

 

Example: 150 lb female who is a regular exerciser and lifts weights

 

150 lbs/2.2 = 68kg

68kg x 1.5 = 102 gm protein/day

 

 

What type of protein should we eat?

 

Proteins are not as "grabbable" as carbohydrates and needs a bit more thought and planning. As a general rule, it is important to have a protein source at most meals. The following list below highlights the foods that contain significant amounts of protein (beef, chicken, fish, turkey, eggs, soy and dairy), and other foods that contain less such as nuts and seeds.

 

Beef

• Hamburger patty, 4 oz – 28 grams protein

• Steak, 6 oz – 42 grams

• Most cuts of beef – 7 grams of protein per ounce

 

Chicken

• Chicken breast, 3.5 oz - 30 grams protein

• Chicken thigh – 10 grams (for average size)

• Drumstick – 11 grams

• Wing – 6 grams

• Chicken meat, cooked, 4 oz – 35 grams

 

Fish

• Most fish fillets or steaks, 3-1/2 ounces – 22 grams of protein  

• Tuna, 6-oz can – 40 grams of protein

 

Pork

• Pork chop, average – 22 grams protein

• Pork loin or tenderloin, 4 oz – 29 grams

• Ham, 3 oz serving – 19 grams

• Ground pork, 1 oz raw – 5 grams; 3 oz cooked – 22 grams

• Bacon, 1 slice – 3 grams

• Canadian-style bacon (back bacon), slice – 5 to 6 grams

 

Eggs and dairy

• Egg, large – 6 grams protein

• Milk, 1 cup – 8 grams

• Cottage cheese, 1/2 cup – 15 grams

• Yogurt, 1 cup – usually 8 to 12 grams, check label

• Soft cheeses (Mozzarella, Brie, Camembert) – 6 grams per oz

• Medium cheeses (Cheddar, Swiss) – 7 or 8 grams per oz

• Hard cheeses (Parmesan) – 10 grams per oz

 

Beans (including soy)

• Tofu, 1/2 cup – 20 grams protein

• Tofu, 1 oz – 2.3 grams

• Soy milk, 1 cup – 6 to 10 grams

• Most beans (black, pinto, lentils, etc.) – about 7 to 10 grams protein per half cup

• Soy beans, 1/2 cup cooked – 14 grams protein

• Split peas, 1/2 cup cooked – 8 grams

 

Nuts and Seeds

• Peanut butter, 2 tablespoons – 8 grams protein

• Almonds, 1/4 cup – 8 grams

• Peanuts, 1/4 cup – 9 grams

• Cashews, 1/4 cup – 5 grams

• Pecans, 1/4 cup – 2.5 grams

• Sunflower seeds, 1/4 cup – 6 grams

• Pumpkinseeds, 1/4 cup – 19 grams

• Flaxseeds, 1/4 cup – 8 grams

 

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Dr. Joey Shulman is author of the best selling book The Natural Makeover Diet (Wiley, 2005). For more information, visit www.drjoey.com.