Fasting effects
A lot of energy is spent during the fast in the process of eliminating accumulated poisons and toxic waste materials. It is, therefore, of utmost importance that the patients gets as much physical rest and mental relaxation as possible during the fast. In cases of fasts in which fruit juices are taken, especially when fresh grapes, oranges or grapefruit are used exclusively, the toxic wastes enter the blood -stream rapidly, resulting in an overload of toxic matter, which affects normal bodily functions. This often results in dizzy spells, followed by diarrhoea and vomiting. If this physical reaction persists, it is advisable to discontinue the fast and take cooked vegetables containing adequate roughage such as spinach and beets until the body functioning returns to normal. The overweight person finds it much easier to go without food. Loss of weight causes no fear and the patient’s attitude makes fasting almost a pleasure. The first day’s hunger pangs are perhaps the most difficult to bear. The craving for food will, however, gradually decrease as the fast progresses. Seriously sick persons have no desire for food and fasting comes naturally to them. The simplest rule is to stop eating until the appetite returns or until one feels completely well.
Fibre in the Diet
Following diet does not mean that intake of food must be reduced but it actually means eat what does good to your body. Get to Know how Fibre in the Diet Lowers Cholesterol in the Blood. 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. Expect effects of 8 to 15 mg/dl after consuming 30 g of oat bran each day for 30 days. Fibre adds no fat to the body and also burns the fat that resides in the body. Fibre diet with exercise shapens your body.
Importance of Potassium
Potassium deficiencies are associated with breathlessness, fatigue, insomnia and low blood sugar. Potassium is essential for healthy heart muscles. Nuts and unrefined grains are good sources of potassium. Calcium is a natural sedative. Deficiencies can cause fatigue, nervousness and tension. Dairy products, eggs, almonds, and soyabeans are rich sources of calcium. Magnesium is known as nature’s tranquilliser and is associated with the prevention of heart attack. Deficiencies may lead to excitability, irritability, apprehension and emotional disorders. Magnesium is also necessary for absorption of calcium and potassium and is found in many fruits, vegetables, seeds, dates and prunes.
Diet to overcome tonsillitis
After the acute symptoms of tonsillitis are over, the patient should adopt an all-fruit diet for further three or four days. In this regimen, three meals of fresh, juicy fruits such as apples, grapes, grapefruit, oranges, pears, pineapple, peaches and melon may be taken. The juice of fresh pineapple is most valuable in all throat afflictions of this kind. After the all-fruit diet the patient may gradually embark upon a well-balanced diet on the following lines:
Breakfast: Fresh fruits, or grated raw carrot or any other raw salad, and milk. Prunes or other dried fruits may be added, if desired.
Lunch: Steamed vegetables, as obtainable, and whole wheat chapattis. Vegetables likes bitter gourd and fenugreek are especially beneficial.
Dinner: A good-sized raw salad of vegetables as obtainable, sprouts seeds as mung beans and alfalfa seeds, whole meal bread and butter or cottage cheese.
Raw vegetable juices are also valuable in the treatment of tonsillitis. Juice of carrot, beet and cucumber taken individually or in combination are especially beneficial. Remember to use three parts carrot juice to one part beet and one part cucumber.
Healthy juices
Natural and fresh juices are always good for health and no doubt their goodness improves when a mixture of fruit juices is consumed.
Carrot + Ginger + Apple – Boost and cleanse our system.
Apple + Cucumber + Celery – Prevent cancer, reduce cholesterol, and improve stomach upset and
headache.
Tomato + Carrot + Apple – Improve skin complexion and bad breath.
Bitter gourd + Apple + Milk – Avoid bad breath and reduce internal body heat.
Orange + Ginger + Cucumber – Improve skin texture and moisture and reduce body heat.
Pineapple + Apple + Watermelon – To dispel excess salts, nourishes the bladder and kidney
Apple + Cucumber + Kiwi – To improves skin complexion.
Pear & Banana – To regulates sugar content.
Carrot + Apple + Pear + Mango – Clear body heat, counteracts toxicity, decreased blood pressure and fight
oxidization.
Honeydew + Grape + Watermelon + Milk – Rich in vitamin C + Vitamin B2 that increases cell activity and Strengthen body immunity.
Papaya + Pineapple + Milk – Rich in vitamin C, E, Iron. Improve skin complexion and metabolism.
Banana + Pineapple + Milk – Rich in Vitamin with nutritious and prevent constipation.
How to moderate fatty foods and drinks?
In order to get a flat stomach, doing all the above without get a flat stomach won’t get you very far. There are certain foods and drinks that you should eat in moderation. For women it is not as important if you are only concerned about your stomach, because these foods will affect your hips and thighs. For men, however, read closely! Number one: beer? yes guys, I know, but it bloats and the long-term affect is a pot-belly. So if you are serious about a flat stomach, you have to drink beer in moderation. More specifically, once a week. Foods that will counter-act your flat stomach are foods that are high in bad fat: potato chips, pies, most fast food brands, Indian food. Instead of eating these unhealthy foods, think of healthy alternatives. Instead of potato chips you could eat crackers and dip, pies can be replaced with a stew, and ditch the fish and fries and make baked fish with home made oven fries instead. You shouldn’t have to pay anymore to have healthy food, it may just make a little more effort to prepare? but really that just makes it all the more satisfying.
Dietary messages for all types of diabetes mellitus
Eat regular meals. Include starchy carbohydrate foods at each meal e.g. cereals, bread, potato, pasta, rice. Encourage carbohydrate foods which are naturally high in fibre. Include at least five portions of fruit or vegetables per day. Spread fruit intake out throughout the day. Encourage intake of oily fish, aim for 1-2 portions per week. Fish oil supplements are not recommended. Keep sugar to a minimum especially in the overweight. Dietary fat should be limited. Where used, monounsaturated fat should be encouraged. Try to achieve ideal body weight (i.e. BMI 20-25), or a realistic and achievable intermediate goal. Limit added salt to meals and food in preparation, keep highly processed foods to a minimum. Special diabetic foods are unnecessary and are not recommended. Alcohol is acceptable in moderation. Avoid drinking on an empty stomach. Alcohol should be limited to 3-4 units per day for males and 2-3 units per day for females with 1-2 alcohol free days per week. The weeks allocation should not be consumed at once. Patients on sulphonylurea or insulin should be advised that >3 units in one session can have a significant effect on blood glucose especially if combined with exercise.
Diet for people with diabetes
The eating habits of people with diabetes play a major role in controlling their condition. The principles of the dietary recommendations for the treatment of diabetes mellitus are as follows. When giving dietary advice to patients, assessment of willingness to change should be considered. A suitable energy intake is required to meet energy demands and to achieve a reasonable weight for height and age. All adults with diabetes should aim to optimise body weight. Ideal body mass index (BMI) is 20-25kg/m2. Carbohydrate should make up 45-60% of dietary energy intake, the majority of this coming from complex sources, preferably foods naturally high in dietary fibre, e.g. wholegrain bread, wholegrain breakfast cereals, brown rice, whole-wheat pasta, jacket potato, pulses, vegetables and fruit. Carbohydrates like sugar, sweets, chocolate, jam, honey, syrup, sugary drinks, sweet puddings, biscuits, cakes and pastries should be minimised in the overweight and advice given about when this can be consumed. The fat intake should be reduced to less than 35% of energy intake with no more than 10% from saturated fat and trans fatty acids (mainly from animal sources e.g. dairy produce, fatty meats and meat products and bakery goods) and the rest from mono and polyunsaturated fatty acids (mainly from plant sources e.g. olive, soya, corn and sunflower oils and also from oily fish such as sardines and mackerel). People should be encouraged to eat at least 5 portions of vegetables or fruit per day to ensure a plentiful intake of vitamins and anti-oxidants. Protein intake should be no greater than 1g/kg ideal body weight and will provide the remaining 10-15% of energy. Ideally from fish, lean meats, beans, pulses & poultry. It is recommended that salt should be limited to 6g per day. Up to 10% energy from added sugar over the course of a day is acceptable, provided it is eaten in the context of a healthy diet i.e. part of a low fat and high fibre diet.
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