Healthy with Jodi

appetite

Curb Carb Cravings! Healthy Glucose Control

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    Control Pre-Meal CapsulesTM
    30 servings $38.95

    Self-control now comes in a capsule

    Benefits:
    * Can help curb cravings and reduce appetite
    * Neutralizes starches found in processed carbohydrates
    * Can support stabilized blood glucose
    * May enhance mental alertness, endurance and stamina

    * Helps you feel satisfied faster and takes the edge off your cravings
    Purium`s CONTROL Pre-Meal CapsulesTM are specifically designed to help you eat less and reduce the impact of simple carbohydrates and sugars, lessening the possibility that your body will convert them into fat. It is a great addition to any weight loss regimen.
    Instructions: Take two capsules three times per day (approximately one hour prior to meals) with 8oz of water or, take two to three capsules prior to any fatty meal or dessert followed by 8oz of water.
    Interesting Facts:
    * Nopal (Opuntia Streptacantha): promotes weight loss by absorbing water and providing a feeling of satiety. It has a positive effect on blood sugar and helps reduce the appetite and control carbohydrate cravings. It can also reduce cholesterol by promoting the excretion of fats from the body, and aids digestion by absorbing toxins from the bowel as well as increasing the rate at which food passes through the system.
    * Garcinia Cambogia (fruit): inhibits the synthesis of fatty acids in the liver and promotes an increased availability of glycogen in the liver, thus sending a “full” signal to the brain sooner.
    * Green Tea Extract: Extract: research has found that green tea increases the amount of energy spent by the body and holds promise as a treatment for obesity and other weight problems.
    * American Ginseng (Panax quinquefolius): Dr Lin Yutang, a Chinese research scientist who spent a lifetime learning about ginseng, summed up his work by saying that, “The magic tonic and building qualities of ginseng are the most enduring, the most energy-giving, restorative qualities known to mankind, yet it is distinguished by the slowness and gentleness of its action.”
    * White Kidney Bean Extract (Phaseolus Vulgaris):

    Final word from Dave:
    Drawing from the wisdom of ancient culture, we have put together a product for the ages. From the shaman we take Opuntia, from Chinese medicine – Green Tea, from Ayurvedic – the garcinia cambogia, and the power of White American Ginseng and the newly discovered effect of the amazing white kidney bean. Brought together to give you the ultimate in CONTROL, self control, appetite control, glucose control, energy and most importantly, your weight.
- Dave Sandoval

    WHAT IS THE GLYCEMIC INDEX?

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      WHAT IS THE GLYCEMIC INDEX?
      Carbohydrates are an essential part of our diets, but not all carbohydrate foods are equal. The Glycemic Index (GI) is a relative ranking of carbohydrate in foods according to how they affect blood glucose levels. Carbohydrates with a low GI value (55 or less) are more slowly digested, absorbed and metabolised and cause a lower and slower rise in blood glucose and insulin levels.

      There are three ratings for GI:

      Low = GI value 55 or less
      Medium = GI value of 56 – 69 inclusive
      High = GI 70 or more

      So why do we need good quality Low GI carbohydrates?
      You need carbs as they break down into glucose in your body providing the main fuel for our brains and nervous systems, the preferred source of fuel for most organs and our muscles during exercise.

      To help make healthy low GI choices quick and easy when you’re shopping, the Glycemic Index Foundation developed the GI Symbol. It guarantees that
a food has been tested by independent experts to be low GI and meets strict nutrient criteria.
      Source: http://www.gisymbol.com/about/glycemic-index/

      Source: http://www.glycemicindex.com
      The glycemic index (GI) is a ranking of carbohydrates on a scale from 0 to 100 according to the extent to which they raise blood sugar levels after eating. Foods with a high GI are those which are rapidly digested and absorbed and result in marked fluctuations in blood sugar levels. Low-GI foods, by virtue of their slow digestion and absorption, produce gradual rises in blood sugar and insulin levels, and have proven benefits for health. Low GI diets have been shown to improve both glucose and lipid levels in people with diabetes (type 1 and type 2). They have benefits for weight control because they help control appetite and delay hunger. Low GI diets also reduce insulin levels and insulin resistance.

      Recent studies from Harvard School of Public Health indicate that the risks of diseases such as type 2 diabetes and coronary heart disease are strongly related to the GI of the overall diet. In 1999, the World Health Organisation (WHO) and Food and Agriculture Organisation (FAO) recommended that people in industrialised countries base their diets on low-GI foods in order to prevent the most common diseases of affluence, such as coronary heart disease, diabetes and obesity.

      Herb Vs. Spices

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        Herb Vs. Spices
        The difference between the two is where they are obtained from a plant.

        Herbs come from the leafy and green part of the plant.
        Spices are parts of the plant other than the leafy bit such as the root, stem, bulb, bark or seeds.

        We often hear the term “herbs and spices”. As any amateur chef knows, herbs and spices are vital ingredients in many dishes. They add flavor, aroma, color, texture and even nutrients.

        Both spices and herbs are parts of plants (fresh or dried) that are used to enhance the flavor of foods. They’ve also been known to preserve foods, cure illness and enhance cosmetics.

        Herbs are usually grown in more temperate areas than spices and have great medicinal value and are also used in the preparation of cosmetic products.

        Spices are usually dried before being used to season foods. Unlike herbs, they are grown in more tropical countries. They’ve also been known to preserve foods and some have medicinal value, such as turmeric with its anti-inflammatory, anti-fungal properties.

        Despite the above clarification, according to the American Spice Trade Association, spices are defined as “any dried plant product used primarily for seasoning purposes”. This really broadens the definition of spices, allowing it to include herbs, dehydrated veggies, spice blends and spice seeds.

        Here are a few example of herbs and spices, along with their reported nutritional/health benefits.

        Spice Nutrition
        Cinnamon
        Lowers blood sugar levels, LDL (bad) cholesterol and triglycerides especially in people with type 2 diabetes

        Ginger
        Can stop nausea and may also relieve heartburn

        Cloves
        Have antibacterial, antiviral, antifungal and antiseptic properties; they are known for relieving flatulence and can actually help promote good digestion as well as metabolism

        Chili
        Contains capsaicin which puts the heat in chilies, may lower the risk of skin and colon cancers, shown to suppress appetite and boost metabolism

        Mustard seeds
        Contain phytonutrient compounds that protect against cancers of the gastrointestinal tract; believed to reduce the severity of asthma

        Herb Nutrition
        Basil
        Rich in Vitamin A and K. Assists with combatting bowel inflammation and rheumatoid arthritis

        Oregano
        Assists with inflammation

        Mint
        Helps with digestion and asthma

        Parsley
        Protects against rheumatoid arthritis, antioxidant-rich, fights cancer, high in vitamin C and iron.

        Thyme
        Contains the oil, thymol, especially helpful for chest and respiratory problems, also acts as an antiseptic and disinfectant.