Wednesday 19 October 2011

foods as medicine

Food
meaning : 
1.any nourishing substance that is eaten, drunk, or otherwise taken into the body to sustain life, provide energy, promotegrowth, etc.
2.more or less solid nourishment, as distinguished from liquids.
3.a particular kind of solid nourishment: a breakfast food.
4.whatever supplies nourishment to organisms: plant food.
5.anything serving for consumption or use: food for thought.

Gelatin
Divide into two :

Type A                                                                              
Gelatin Pork
Identifies the process of Acid treated raw materials Typically used on pork due to young age of animal. Processing in acid solution allows for faster breakdown of the pig skin collagen but is less efficient on beef.
                    Type B
Gelatin Beef
Identifies the process of Base treated beef hides.A saturated lime solution is typically used on beef hides instead of acid since it is more effective in breaking down beef collagen and gives a better yield. 

                                                    






This diagram shows the Healthy Eating Pyramid, built by the faculty in the Department of Nutrition at the Harvard School of Public Health.  Based on the latest science, this pyramid is a simple, trustworthy guide to choosing a healthy diet. 
It shows that you should eat more foods from the bottom part of the pyramid (vegetables, fruits, and whole grains such as brown rice and oats) and less from the top (red meat, potatoes, and refined grains such as white rice, bread and pasta).
It should be noted that brown rice flour has more fiber and nutrition than white rice flour. It is used in the bread recipe illustrated in the Creative Rice Baking video.
Below is a comparison of the various flours often used in gluten free baking with (celiac-forbidden) gluten flours.
  
Food Composition (per 100 grams)
Source - United States Department of Agriculture
Nutrient
Units
white rice
brown rice
crude rice
bran
white all-purpose enriched bleached
wheat
whole grain wheat
oats
Proximates

Energy
kcal
366
363
316
364
339
389
Protein
g
5.95
7.23
13.35
10.33
13.70
16.89
Carbohydrate, by difference
g
80.13
76.48
49.69
76.31
72.57
66.27
Fiber, total dietary
g
2.4
4.6
21.0
2.7
12.2
10.6
Ash
g
0.61
1.54
9.98
0.47
1.60
1.72
                         Minerals

Calcium, Ca
mg
10
11
57
15
34
54
Iron, Fe
mg
0.35
1.98
18.54
4.64
3.88
4.7
Magnesium, Mg
mg
35
112
781
22
138
1.77
Phosphorus, P
mg
98
337
1677
108
346
523
Potassium, K
mg
76
289
1485
107
405
429
Sodium, Na
mg
0
8
5
2
5
2
Zinc, Zn
mg
0.80
2.45
6.04
0.70
2.93
3.97
Copper, Cu
mg
0.130
0.230
0.728
0.144
0.382
0.626
Manganese, Mn
mg
1.200
4.013
14.210
0.682
3.799
4.916
Selenium
mg
15.1
0
15.6
33.9
70.7
34
                       Vitamins

Thiamin
mg
0.138
0.443
2.753
0.785
0.447
0.78
Riboflavin
mg
0.021
0.080
0.284
0.494
0.215
0.139
Niacin
mg
2.590
6.340
33.995
5.904
6.365
0.961
Pantothenic acid
mg
0.819
1.591
7.390
0.438
1.008
1.349
Vitamin B-6
mg
0.436
0.736
4.070
0.044
0.341
0.119
Folate
mg
4
16
63
154
44
56
Vitamin E
mg
0.13
0.720
6.05
0.06
1.23
0.700
USDA Nutrient Database for Standard Reference, Release 12 (March 1998)
www.ars.usda.gov/nutrientdata




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