Cassava starch is used extensively in industry because of its thickening properties, its high purity, low cost and its ability to form clear viscous pastes (Chatakanonda et al, 2012). However, native cassava starch has some limitations such as low shear resistance, thermal decomposition and high tendency towards retrogradation, limiting its use in some industrial food application
Low-carbohydrate/ high protein diets, such as the Atkins Diet, encourage dieters to consume foods that are proven to cause health problems, especially heart disease. These diets replace carbohydrates with high-fat and high-protein foods such as meats, eggs, cheese, and butter. The problem with this recommendation is that there are no restrictions on the amount or the type of fat contained in these foods; and this flaw in the diet can lead to a higher risk of heart disease. Low-carbohydrate/ high-protein diets neglect some important risk factors for heart disease. One of these factors is total dietary fat intake.
Yogurt itself is healthy and nutritionally rich in protein, calcium, riboflavin, vitamins B6 and B12. Those who are normally lactose intolerant can sometimes digest yogurt without side effect, because the lactose in the milk has been convert... ... middle of paper ... ...ing Greek yogurt helped me understand Chemistry better? I learned the process of creating yogurt and how that acid whey is harmful to the environment, but is being researched on how it can better be disposed of to meet the demand of the consumer diet. I also learned that there are many more benefits than just calcium and “good bacteria” to yogurt, like using it outside your body. I thought yogurt was just able to be eaten.
Carbohydrates consist of foods like starches, vegetables, fruits, dairy products, and sugars. Fats are foods such as butter, margarine, salad dressing, oil, nuts, meat, poultry, fish and some dairy products. Foods that provide protein include meat, poultry, fish, cheese, milk, dairy products, eggs, and dried beans. The Atkins and the Zone Diet both share the idea that the reduction of carbohydrates in one's diet will result in weight loss. Our bodies burn both fat and carbohydrates for energy, but carbohydrates are used first.
Contrary to public belief, not all fats that we consume are bad. Similar to our lesson in complex carbohydrates and added sugars, the key is to be able to distinguish the “good” from the “bad,” as well as to learn ways to select leaner food products more wisely and to moderate our total daily fat intake. The fats that are considered “bad” are the saturated and trans-fatty acids, which are both associated with raising LDL cholesterol (Whitney & Rolfes, 2005, pg 159). An elevated level of LDL cholesterol is linked with artherosclerosis, a plaque formation in arterial walls that causes stiffening and the loss of elasticity in their smooth muscle (Marieb & Hoehn, 2007, pg 980). Plaque formations not only pose increased risk for stroke and heart attack, but they also cause a narrowing of the blood flow through arterial vessels and raise blood pressure (Whitney & Rolfes, 2005, pg 159).
While healthy fats, particularly monounsaturated fats have been linked in reducing inflammation. Saturated fats are mostly found in animal products such as red meat, organ meats, cheese, sour cream, and whole milk. Trans fat can be found in some packaged foods such as cookies, pastries, and margarine. Try to limit the intake of both fats to minimize the symptoms of arthritis. Monounsaturated fats, which is also known as good fat can be found in olive oil, nuts, and avocados.
Calcium is another necessity for strong bones. Calcium can be found in (but not limited to) dark green vegetables such as broccoli, spinach, and kale; as well as red and white beans, almonds, and fruit juices. Additionally, protein sources are often a concern. Protein can be found in soy,other sorts of legumes, and various nuts and seeds (Vegan Food Guide 3). Iron can also be found in legumes such as chickpeas and lentils, as well as in tofu; but although it is found in these other sources, iron from plants isn’t absorbed as easily as it is from meat, therefore, the iron intake of a vegetarian should be higher than of one that would eat meat (Vegan Food Guide 3).
Instead, a healthful diet should consist of complex carbohydrates, and good proteins, to include fruits, whole grains, vegetables, and legumes. By eating these foods that are low in fat and simple carbohydrates, weight loss, healthy circulation, and overall health can be achieved. Diets consisting of a balance between complex carbohydrates and good proteins bring the best results in weight loss, despite a slower result than low carbohydrate diets such as the Atkins diet. Weight loss is accomplished by burning more calories than one consumes. With regards to calories, there are two approaches between the two diets being examined that lead to weight loss.
Soy is naturally high in essential fatty acids, proteins, fibre, vitamins and minerals. These nutrients provide energy and keep your body functioning at its optimum level. There are six health benefits you can gain from drinking soy milk. Improve lipid profile: The most important attribute of soy milk is its ability to improve your blood lipid profile. Unlike dairy milk, which is high in saturated fat and cholesterol, soy milk fat is mostly unsaturated with zero cholesterol.
A proper nutritious diet including proteins, healthy fats, foods rich in antioxidant and a tint of Indian spices and herbs can help us regulate hormones properly. One protein at each meal is good rule to follow. We all know proteins are the building blocks of the body. Good sources of protein include: Eggs, fish, lean meat, dairy, whole soybeans, tofu or tempeh. Healthy fats: A zero fat diet is a big “no-no”.