A Negative Calorie Food List

To make a negative calorie food list, we must be precisely clear on what we mean. There has been some confusion about this phrase. Some have thought that this kind of food contains no calories at all. This can't be right as long as all kinds of food contains at least some energy.

We're going to present you with a list of this kind of food. If you follow it, not necessarly without any other kinds of food, it will increase metabolism naturally, and the result will be weight loss - especially compared with eating a meal where these foods are not included.

Food

Now, it's time for a definition. When we say nagative calorie food, we mean foods which contain so little energy that the body actually uses more energy to digest and absorb the nutrients. So if you subtract calories you'll burn from the calories you eat, the result will be negative. Only by digesting the food you have eaten, there will be a net loss of energy or a negative energy balance. This is what must happen if you want to lose weight but with this food you don't have to do anything but eat it to accomplish that.

A Negative Calorie Food List

You can also eat protein in combination with such food. Good protein will help you control your appetite as well as increase your metabolism because the total amount of calories are not reduced too much.

Here is the list:

Vegetables

Fennel, aubergine, gourd, broccoli, leek, cabbage, lettuce, carrots, marrow, cauliflower, peppers, celery, radish, chicory, spinach, cress, tomato, cucumber, turnip.

Fruits

Apricot, mandarin orange, blackberry, melon canteloupe, blackcurrant, peaches, clementines, plums, damsons, raspberry, grapefruit. rhubarb, guava, strawberry, honeydew melon, tangerine, lemon, watermelon.

A Negative Calorie Food List

Terje Brooks Ellingsen is a writer and internet publisher of weight loss and fitness articles, such as how negative calorie food diets can give fast weight loss and related issues.

Potassium - How to Apply This Essential Nutrient To Your Garden Plants

Potassium is one of the three macro elements essential to plant growth and development. The macro elements, which together with potassium include nitrogen and phosphorus, are so called, not because they are more important than the micro elements, but rather because they are needed and consumed in large quantities. It is important to take note of three points here.

*Firstly, by being required and consumed in large amounts, available potassium is liable to be lacking in certain circumstances.

Nutrient

*On the other hand, high concentrations of potassium are liable to reduce the availability to the plants' roots of micro elements such as magnesium. This element by playing an essential role in photosynthesis is no less vital to plant physiology than potassium itself.

Potassium - How to Apply This Essential Nutrient To Your Garden Plants

*Thirdly, while potassium is easily leached from light sandy soils, it becomes attached to mineral clay particles in heavy soils, by virtue of its positive electrical charge. This means that uncontrolled applications of potassium fertilizer, can significantly increase soil salinity, the gravity of which should not be underestimated both for the health of the plants in the short term, and the soil in the long term.

The question for us gardeners therefore is how to ensure adequate supplies of potassium without affecting either the chemical balance of the soil or its salinity. The safest method is to feed the plants by regularly adding well-rotted organic matter to the soil like compost or commercially prepared humus. Compost as it breaks down to a mineral state, slowly releases nutrients in the soil, including potassium. Furthermore by improving the soil's aeration and expanding its micro biotic activity, mineral uptake of all essential elements is enhanced.

Before planting a new garden, carrying out a soil test will reveal the concentrations of potassium present. If these are below what's required, then adding compost may not by itself be enough to cover the shortfall. When I set up a garden I normally add slow release fertilizer to the compost and then rely exclusively on organic matter after a year or so. Slow release fertilizer is more expensive than readily soluble fertilizer, but much safer and less environmentally damaging.

Lawns under an intensive growing regime may also require additions of potassium in chemical form. From the point of view of root development, it is important to fertilize both in the autumn in Mediterranean climates, and in the early spring. Again I recommend the use of slow release fertilizer. Make sure, particularly in the autumn that the potassium value, marked by the chemical symbol K, is high relative to the N for nitrogen, and the P for phosphorus.

Potassium - How to Apply This Essential Nutrient To Your Garden Plants

My name is Jonathan Ya'akobi.

I've been gardening in a professional capacity since 1984. I am the former head gardener of the Jerusalem Botanical Garden, but now concentrate on building gardens for private home owners. I also teach horticulture to students on training courses. I'd love to help you get the very best from your garden, so you're welcome to visit me on http://www.dryclimategardening.com

Nutrient Guide for Endurance Athletes

Body's nutrient need increases with the intensity of exercise or sport that the athlete takes up. In order to keep your performance optimum, make sure that you are fulfilling your nutrient needs as outlined by the following account:

Calcium's recommended dietary intake ranges from 1,000 mg to 1,500 mg daily, and it forms an integral part of the overall nutrient plan. However, in a survey conducted recently, fewer than half of the 10,000 male and female athletes questioned were found to be consuming 1,000 mg of calcium daily. Women who are not consuming adequate calcium are facing a grave threat of Osteoporosis. Research indicates that even male athletes can be affected by osteoporosis due to testosterone deficits, in cases of calcium deficiency.

Nutrient

Iron's importance as a nutrient has to be especially stressed. Low iron levels can be a persistent problem for athletes training for more than six hours per week. In severe cases, they may even experience anemia. Other side effects of low iron stores include an increase in muscle fatigue and a significant reduction in V02max. Iron stores are used up more readily by athletes than by sedentary persons. Nutritional experts recommend 20-25 mg of iron per day for endurance athletes. However, levels higher than 20-25 mg are shown not to be beneficial, and even toxic.

Nutrient Guide for Endurance Athletes

Drop in magnesium can lead to early fatigue, nausea, and muscle cramps. Magnesium salts are constantly lost through sweat and urine. Thus, arises the need for magnesium supplementation for creating a balance overall among all nutrients. Recommended daily intake is 500 to 800 mg for athletes.

Potassium is lost rapidly during exercise at an approximate rate of 200 mg per kilogram of weight lost during exercise. Nutrient supplementation immediately after exercise (less than 2 hours) is absolutely essential, to be administered at a rate of 435 mg for each hour of exercise, but limiting to 5 grams.

Selenium, a nutrient required only in small amounts, is shown to benefit athletes' immune response and help in the repair of cellular damage. 200 mg per day supplementation is considered safe and is crucial for athletes.

Sodium helps in water retention, and prevents dehydration. It also plays a role in ATP production. For extraneous exercises lasting longer than 5 hours, especially in hot weather, a dangerously low sodium level is an imminent threat. Athletes, when involved in such activities, should aim for a nutrient intake of 100 to 300 mg each hour. Most energy drinks can be used for this purpose. For events that are even longer, Electrolyte caps are a better source.

Zinc helps in tissue repair that occurs after exercise. Athletes have a lower serum zinc level as compared to the rest of the population. A fall in zinc levels leads to fatigue and decrease in endurance. Athletes should go for a nutrient intake of 30-60 mg of zinc daily.

Vitamin E is shown to decrease cellular damage in athletes. The daily requirements of vitamin E cannot be obtained through diet alone. A total intake of 400-1200 I.U. should be aimed for.

Studies prove protein needs rise during strenuous exercise. Endurance athletes basically use protein for the maintenance of oxidative metabolism, and for tissue repair. Protein intake that is inadequate, leads to a reduced recovery from exercise, and can hamper wound healing. It is generally recommended that endurance athletes should eat 1.2 to 1.4 g of protein per kg of body weight body. This means that a 55 lb. person should eat about 85-100 grams per day of protein.

Glutamine is an amino acid that helps in the fuelling process of the immune system. Prolonged exercise gradually lowers glutamine levels, which reduces the effectiveness of body's immune system. Glutamine supplementation, after exercise is linked to a lowered risk of infection in athletes. Experts recommend 2.5 grams of glutamine per day.

Nutrient Guide for Endurance Athletes

Saman Rashid is an experienced writer. She has been writing articles and web copies since 3 years. To contact her, kindy visit http://www.mscopywriters.com

Food for Diabetics - Good and Bad Food for Diabetics

If you are diabetic, finding the right balance of food can be hard. This article will cover the different foods you should eat and avoid when you have diabetes.

Food to Avoid

Food

Avoid food high in sugar, honey and artificial sweeteners. Use an alternative sweetener like stevia. Foods High in sugar include sweets and chocolate. If you need the occasional piece of chocolate (like most of us!) then try to eat Continental dark chocolate with at-least 75% cocoa solids.

Food for Diabetics - Good and Bad Food for Diabetics

You should also avoid certain types of vegetables including beans, parsnips, carrots and peas. All these are high in starch.
You should also avoid fruits including banana, grapes, strawberries and mangoes.

Avoid types of grains including pasta, rice, barley, corn, wheat and rye and foods that contain ingredients that end in ol or ose. These are mainly types of carbohydrates.

Foods to Eat

Foods you should eat should be high in fibre. A high fibre diet is very important for diabetics. This includes cereals, nuts, fruits, seeds and certain vegetables. Food with fibre in is good for diabetics as it reduces cholesterol and glucose levels.

You should also eat fruits that include grapefruit, peaches, lime and apples. Eat fruit and vegetables gradually throughout the day so your blood sugar level won't suddenly rise. You can also eat seafood of all types preferably boiled, steamed, baked or grilled - Not fried.

Eat white meats like chicken, fish and duck. Although you can eat lamb or beef once or twice a week. Eggs are fine for diabetics but try to avoid the yolk. Cheeses are also fine apart from cottage cheese.

Food for Diabetics - Good and Bad Food for Diabetics

Certain combinations of vitamins can help to control diabetes. For more information on vitamins for diabetics click here

Iron Deficiency - The Most Common Nutrient Deficiency?

Iron is a mineral nutrient present in plants and animals. It is crucial to the human body because it aids in transporting oxygen via the blood throughout all the tissues and cells. This form of iron is called hemoglobin, which is approximately 65 to 75 percent of the iron in the body. Hemoglobin is a protein that forms part of red blood cells. Any surplus iron is stored in your body as reserve. Since iron can only be obtained from the foods we eat, it is vital to consume iron rich meat and vegetables so that the body can absorb the iron from your diet.

When you are not consuming enough sources of iron, your body starts using your reserves. When the reserves are gone too, the blood does not have enough iron and hemoglobin to transport oxygen as necessary. This is called anemia. The World Health Organization flagged anemia as one of the most widespread nutrient deficiencies in the world. Worse, low iron is the number one nutrient deficiency in the United States. Low iron is caused by any or a combination of three factors: low iron in your diet, poor absorption, excessive loss of blood.

Nutrient

The most common low iron symptoms are irritability, short attention span, a constant feeling of fatigue and weakness resulting to fainting or decreased performance at work or school. The body is more susceptible to infection, the tongue swells, and the person is always feeling cold. Infants and young children unfortunately show delayed cognitive development. The above-mentioned symptoms seem generic and vague, so much so that these are often dismissed as laziness or symptoms of stress. The demographics that are at risk are children, teenagers, senior citizens, pregnant women, women of child-bearing age and athletes.

Iron Deficiency - The Most Common Nutrient Deficiency?

The body is not capable of producing iron. Instead, it sources its iron needs from food. There are two types derived from food, non heme iron and heme iron. The non heme type is found in plant-based foods, such as vegetables, seeds, fruits and grains, among others. Heme iron is present in meat, poultry, fish and other animal products.

The body does not absorb the entire iron content of the food you eat. There are three main factors, which affect the amount absorbed by your body. These are: type of iron, the level of your body's reserves and any factors that increase or decrease iron absorption.

The level of your body's reserves is the main determining factor when it comes to the amount of iron you absorb. Low reserves prompt the body to absorb more. With high reserves in place, the body reduces the amount of iron it absorbs.

The type of iron and the presence of absorption inhibitors and enhancers also affect overall absorption. Heme iron is absorbed more efficiently than the non heme type. Foods containing absorption enhancers like vitamin C, increase the absorption of non heme iron, while foods containing absorption inhibitors like tea or coffee reduce absorption.

There are many different ways to treat iron deficiency anemia. The type of treatment depends on the cause of the deficiency and the severity of the anemia. Some of the prescribed treatment may be one or more of the following:

• Strict diet plan of iron rich foods
• Medication to treat complications
• Iron supplementation
• Iron injections
• Intravenous iron therapy
• Blood transfusion

Iron Deficiency - The Most Common Nutrient Deficiency?

Found out all you need to know about Iron Rich Foods and how to beat Low Iron Symptoms or recover from Iron Deficiency Anemia at http://www.ironrichfoods.info

The History Of Italian Food

While some of the most popular dishes associated with the Italian culture include a tempting slice of pizza and a heaping plate of pasta, there is much more to the world of Italian cooking. Throughout the many regions in Italy, the distinctive cuisine of the Italians shines through in a wide-range of eating habits, styles of cooking, and selection of local ingredients. The changing of the times has also influenced Italian food, as the meals served in the pre-Roman era possess both similarities and differences in the cuisine of today.

The culinary history of Italy established a reputation more than 2,000 years ago, which includes an illustrious movement during the Roman Empire. Culturally, food preparation was quite important in the past where flashes of significance have been captured in the only surviving cookbook (Apicius), which dates back to the first century BC.

Food

The spread of Italian food diversity began after the fall of the Roman Empire when individual city states began to uphold separate identities and traditions. Each region began to display its own unique way of cooking, right down to the formation of a meatball to the characteristic cheeses and wine produced in a locale. The north developed Tuscan beef, while black truffles were very popular in Marches. Provolone and mozzarella cheeses developed in the south, as well as a host of interesting citrus fruits.

The History Of Italian Food

Diverse types of bread, variations in pasta, and varying food preparation techniques also differed according to region. The southern regions of Italy embrace hard-boiled spaghetti, while the north often prefers a soft egg noodle. Milan is known for their risotto, while Bologna has a deep history regarding tortellini, and Naples is famous for their pizzas.

Over the years, Italian cuisine has greatly evolved in part because of a wealth of outside influences that have added to its characteristic flavor and appeal. In the beginning, ancient Greek cookery became an integrated part of Italian cuisine. Eventually, a wealth of imports found their way into the kitchens of early Italians, who sent Roman ships to collect a variety of important foods, including wheat, wine, exotic ingredients, and fine spices from around the world. Some ships even traveled to faraway locations, such as China, to bring back edible resources that catapulted the depth and variety of Italian cooking styles.

Coastal regions are known for their developments in delicious fish and seafood dishes. For example, the island of Sardinia supplies a more traditional and simple style of cuisine, which often incorporated delicacies, associated with the sea. Swordfish, lobster, anchovies, sardines, and other Mediterranean treats represent Italian cooking of the area. In Sicily (another island region), a great deal of the cooking drew heavily from North African influences. An Arab influence also affected cuisine on the island and within the rest of the south, especially with the introduction of various spices and sweets, such as the Sicilian ice cream cake called cassata.

As for one of the most popular Italian dishes, while the history books often state that pasta was a product of the Chinese brought back by Venetian merchant, Marco Polo, it was actually a rediscovery of a food item eaten during Etruscan and Roman times. It is believed that the first pasta in Italy was made similar to the noodles of today - from the same durum wheat - which was cooked in ovens instead of boiled in water.

Today, the differences in Italian cooking still show through in the distinctions between the north and the south. Each region still carries their own traditions in cooking that reflects deep history and culture with a never ending supply of main courses, appetizers, and desserts that continuously tempts the taste buds.

The History Of Italian Food

Are you ready to jump in and cook some wonderful Italian recipes? Then visit http://www.cookrestaurantrecipes.com for a cookbook that includes some all-time restaurant favorites including Olive Garden's Chicken Marsala.

The Fungus-Cancer-Sunlight Connection

Could cancer be related to a fungus infection, similar to Candida Albicans?

Microzymes, or microzymas are small moving particles that are indestructible and pervasive, according to Pasteur's rival, Antoine Bechamp. They form the basis for all living tissues in plants, animals and humans and, as Bechamp discovered, they are also the source from which bacteria spring forth, which can destroy the body through illness and disease.

Nutriment

Royal Raymond Rife, like Bechamp before him, also discovered that bacteria and viruses are pleomorphic, that viruses can break apart -- into bacteria-sized particles -- to pass through otherwise impermeable membranes, and then come back together once again. Rod shaped bacteria, Bechamp found, could change form into spheroid and other shapes, depending on the requirements of the local environment.

The Fungus-Cancer-Sunlight Connection

At first Pasteur refused to admit the truth of these observations and deductions, however Madame Victor Henri of the Pasteur Institute found confirmation that Bechamp was right in 1914. Pasteur stubbornly refused to budge until, on his deathbed, he finally confessed: "Bernard is right. The microbe is nothing. The environment is all important."

Claude Bernard, a French physiologist who died in 1878, believed in a cause and effect relationship between deadly germs, infectious microbes, and the inner terrain or environment of the body. Only when the internal terrain was defective in some way, Bernard and later Bechamp believed, could these organisms -- ever-present in even the healthiest people -- take control, causing sickness, ill-health and finally death.

Today, Italian oncologist Tullio Simoncini states unequivocally that "Cancer is a fungus" (in his book by the same name) because he has discovered that a fungus infection similar to candida albicans always forms the basis for every neoplastic (cancerous) formation. And Simoncini has found a very simple, inexpensive and effective therapy for all sorts of cancer, including but not necessarily limited to:

Cancers of the oropharynx, stomach, liver, intestines, spleen, brain, lungs, breasts and skin, peritoneal carcinosis, and tumors of the pancreas, bladder, prostate. pleura and limbs.

The treatment?

Simple baking soda (sodium bicarbonate), which effectively lowers acidity in the body and promotes a more alkaline state, because cancer thrives in an acidic environment, and also is anaerobic (thrives under low-oxygen conditions). Raise the oxygen content in the blood, with fresh air, exercise and sunshine -- which contributes "vitamin" D, an essential hormone necessary for producing or increasing lymphocytes in the blood, which produce interferon -- and cancer cannot thrive.

Sunlight also promotes serum cholesterol, needed by all parts of the body for repairs and tissue creation, lowers bad cholesterol and blood sugar, increases insulin sensitivity, and the oxygen-carrying ability of the blood. It can also increase muscle strength, prevent multiple sclerosis, reduce the risk of heart attack, strengthens bones, prevents osteoporosis, and can even cure tuberculosis, improves mood, reduces cavities, prevents hearing loss, eliminates back pain, regulates hormones, increases libido and boosts fertility in both sexes.

Sunlight alone can also eliminate bacteria from the air, water, and skin, and strengthens the immune system by stimulating neutrophils in the blood -- by exposure to ultraviolet light -- to attack and destroy bacteria. Sunlight also lowers blood pressure, strengthens the immune system and increases oxygen in bodily tissues, all of which helps lower the incidence of cancer. Inhibiting the immune system, on the other hand (which such orthodox treatments as chemo, radiation and surgery all tend to do), increases the incidence of cancer formation.

All of this has been known, and published, since the 1970s in such groundbreaking works as: Health and Light by John N. Ott (1973), Dr. J.H. Tilden's Toxemia Explained (1976), and Sunlight Could Save Your Life, by Dr. Zane R. Kime (1980), among others.

As Tilden said:

"The medical world is struggling to find the cause of cancer. It is the distal [terminal] end of an inflammatory process whose proximal [nearest] beginning may be any irritation. The end is degeneration from a lack of oxygen and nutriment, and, in degenerating, the septic material enters the circulation, setting up chronic septic poisoning called cancer cachexia." (Toxemia Explained, 1981 ed., p. 12).

Cachexia is a condition of weakness of body or mind associated with chronic disease (Reader's Digest Oxford Complete Wordfinder).

Natural activated "vitamin" (hormone) D can convert cancerous cells into normal cells (cellular differentiation), prevents the spread of cancer, regulates cell growth and apoptosis (cellular destruction or death), and suppresses genes responsible for cell reproduction.

The entire scare over sunlight exposure and cancer risks is entirely overblown and misleading. In fact, many serious, fatal forms of cancer, according to many studies (including: cancers of the bladder, colon, breasts, ovaries, pancreas, prostate, testicles, stomach, uterus, esophagus, gall bladder, cervix, including renal, gastric and oral cancers and even Non Hodgkin's lymphoma), are far less prevalent in sunnier climes than northern areas of the country.

In other words, the more optimal your natural sunlight-exposure generated "vitamin" D levels, the lower your risk factor is for all fatal cancers! You won't be hearing this any time soon from all the sun block manufacturers whose profitable sunlight as "killer villain" fiction propaganda sells Americans on avoiding the very thing that could help them most in the fight against the #1 killer disease (cancer), for all those below age 85 (according to the Centers for Disease Control's own annual published statistics).

The less healthful sunlight exposure, the greater the incidence of fatal cancers, which have been growing in numbers and severity every year for the past three decades, while heart disease has steadily declined every year during the same period. Mere coincidence, or is there a direct cause and effect connection between the two?

The Fungus-Cancer-Sunlight Connection

Hank Scott is the author of Cancers Answers Revealed (available now through Amazon: https://www.createspace.com/3456623), Exploring the Riddle and Real Solutions to All Cancers. You can subscribe to a free email course and learn more about America's REAL #1 killer disease now at: http://CancersAnswersRevealed.com

(c) Copyright - Hank Scott. All Rights Reserved Worldwide.

Racing Pigeon Feed - What You Should Be Adding To Your Pigeon Feed To Increase Their Speed

Water and Honey in Racing Pigeon Feed

There is honey... and more honey.

Nutriment

First of all, we have the ordinary imported honey, which in our country, is mixed with sugar. Then, we have the pure bee-honey which we can get from bee-keepers. Years ago, it was easier to get honey from the bee-keepers than it is to-day. Of late, the number of bee-keepers has declined tremendously. Today, men no longer care to look after the hives, where they have to work daily wearing a mask and heavy gloves!

Racing Pigeon Feed - What You Should Be Adding To Your Pigeon Feed To Increase Their Speed

Actually, we prefer the honey which we obtain from a bee-keeper. In this case, we consider honey a cure, containing excellent qualities. Honey is especially good for improving the breathing, and for the nervous system. It aids digestion, and is a nutriment for people with stomach troubles. Persons who suffer from rheumatism and gout should use honey. The antacid it contains is an excellent source for healing. Honey is free of microbes and contains all the vitamins, which the bees gather together with the pollen of the flowers. Honey does wonders for colds, sore throat, enteritis and the flu - it is not just useful as racing pigeon feed! It is a natural food - healthful, energy-giving, and healing. Not only is it good for children, but also for adults; prevention is better than cure, and with this saying, honey certainly plays an important role.

Being good for humans, it must also be good for pigeons, and we advise all fanciers to give it to their birds as part of their racing pigeon feed, because we ourselves do well with its use. We use it all year round, one teaspoonful in a quart of water. Dissolve the honey first, in a glass of water. Never pour hot water on honey, since this may ruin the vitamins and may also cause fermentation. After a long, hard race, our widowers get all they want to drink of this... one tablespoonful in 500 cc. of water. At least two days a week, and two days before basketing, the honey brew should be in all pigeon lofts. As the well known saying goes: "Try it... you might like it!"

Water and Sugar in Racing Pigeon Feed

Every fancier who wishes to keep up with the modern advances in racing pigeon feed, will make use of glucose-sugar. Glucose - the food for the muscles before the season and after the race, helps the birds to recuperate faster. If the birds are basketed on Friday, then on Wednesday and Thursday add 2 teaspoons full of glucose-sugar to each quart of drinking water. On their return from the race, for one day, add two or three teaspoons full of glucose-sugar to each quart of their drinking water every time your racing pigeons feed. On the next day, clean the drinkers and serve fresh water. When we use tea, after it has cooled off, you may add some glucose-sugar to it.

Some fanciers use sugar cubes (6 to a quart of water), or crystal sugar, using one tablespoonful to a quart of water.

We prefer glucose as part of their racing pigeon feed because it is easier to use, and with us, it has given the best results.

Racing Pigeon Feed - What You Should Be Adding To Your Pigeon Feed To Increase Their Speed

For more information on pigeon feed and the common mistakes that can make your birds seriously unwell, visit PigeonsAndRacingPigeons.com. You will also be able to find our highest rated pigeon feed mixes along with regularly updated pigeon and racing pigeon articles.

700 Calorie a Day Diet - Plan Your Nutrient Rich 700 Calorie Diet to Lose 3 to 4 Pounds a Week

All dieters look for quick & easy weight loss diets. But very few diets are actually healthy & nutrient rich. The most common saying to lose weight is 'eat less and move more.' So you may restrict yourself to a low calorie diet in order to have a flat belly. A 700 calorie diet can actually help you lose 3 to 4 pounds in a week quite healthily.

Here are some diet tips to lose weight healthily:

Nutrient

Shop wisely. : Read through the labels of the food you purchase properly. Chart even a chewing gum that you eat. The key is to know the calories you have eaten. You must distribute your meals in away that you land up eating not more than 700 calories in a day. This amount of calories is low but sufficient for your body. It is not deficient diet any which ways.

700 Calorie a Day Diet - Plan Your Nutrient Rich 700 Calorie Diet to Lose 3 to 4 Pounds a Week

Watch that you take all essential nutrients.: We must take a balanced diet in order to keep fit. Even fat & cholesterol are important to taken in the food. But you must check that you take good cholesterol and avoid unsaturated fat. A nutrient rich food in case of weight loss must have a high content of fibers. The best source of fibers is raw fruits & vegetables.

Exercise: Along with a proper diet, you must exercise for at least 30 minutes daily. It is not necessary to do intense workouts. Even simple cardio workouts like walking, jogging and swimming.

Water: Along with 700 calories, you must take at least 10 glasses of water every day.

Balanced Diet: You must take 6 short meals in place of 2 major ones. Take these on time and make sure that you do not skip them ever. The food items that are considered nutrient rich and healthy are whole grains, nuts, juices, salads & lean meat. Use honey and apple in place of sugar as sweeteners. Next avoid rice, potatoes, white flour, processed food, junk foods, etc.

Avoid Smoking & Drinking.: The impact of your 700 calories diet would almost double if you avoid smoking & drinking.

Avoid caffeine. : Avoid tea & coffee. In stead take green & white tea. They have low calorie and are very rich in nutrients. This would help in weight loss.

Acai Diet: Use weight loss supplements like Acai Berry pills & capsules. It would increase your metabolic rate and hence aid in reducing 3 to 4 pounds every week.

700 Calorie a Day Diet - Plan Your Nutrient Rich 700 Calorie Diet to Lose 3 to 4 Pounds a Week

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Harmful Effects Of Junk Food

Listed below are some important health complications caused due to sumptuous consumption of junk food.

Lack of energy:

Food

Junk foods do not contain any nutrients that are beneficial to the human body. In most cases, these foods are filled with harmful carbohydrates, fats and cholesterol that do not provide any useful energy. As a result, somebody consuming junk food has reduced level of essential nutrients thereby causing weakness in the body.

Harmful Effects Of Junk Food

Poor Concentration:

One disadvantage of consuming junk food is that it contains high amount of oil and fat. As a result, human body finds this food difficult to digest and needs to spend high amount of blood and enzymes. When a person consumes junk food in excess, a major portion of blood in the body is diverted to the intestine. As a result, the person feels drowsy and suffers with reduced concentration.

Heart Diseases:

Junk foods have been identified as a major cause of heart diseases including myocardial infraction, cardiac arrest and atherosclerosis. This is due to the fact that junk food contains excessive amount of low-density lipoproteins and cholesterol that get deposited on the inner linings of blood vessels. This result in formation of plaques and the heart is required to put an extra effort for pumping blood through the arteries. Presence of fat in the blood also causes reduced oxygen levels. Another harmful factor present in junk foods is excess concentration of sugars and salt. Excessive concentration of sodium ions causes an increased heart blood pressure.

Liver Failure:

Even liver gets damaged due to presence of ingredients such as fat, cholesterol and salt inside the junk foods.

Diabetes:

Junk foods also cause damage to the pancreas resulting in insulin-dependent diabetes mellitus (IDDM).

Harmful Effects Of Junk Food

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