Nutritional properties of fresh milk

Milk can be defined as a whitish liquid containing milk proteins, fats, lactose, and various vitamins and minerals, produced by the mammary glands of all adult female mammals after childbirth and serves as food for their young.

Milk is a major source of dietary energy, protein and fat, contributing on average 134 kcal of energy/capita per day, 8 g of protein/capita per day and 7.3 g of fat/capita per day.

The inclusion of milk in the diet of a person and especially a child is directly related to a healthy life. Milk is directly related to maternal affection and care.

The nutritional value of milk is particularly high due to the balance of the nutrients that compose it. The composition varies among animal species and breeds within the same species, and also from one dairy to the other, depending on the period of lactation and diet.

The chemical composition of milk is influenced by various daily factors, such as the age of the animal, lactation (milking stages), reproduction, time of year, ambient temperature, diet, health status and gestation period of the animal.

Various species of animals are used to produce milk. Cow’s milk has the highest consumption. Its share in world milk production is 90%. They are followed by buffalo milk with 5%, goat milk with 3% and sheep milk with 2%.

For instance, goat milk is 88% water and 11.4% solids; it contains 3.2% fat and 8.13% of fat solids. It is also comprised of calcium (0.11%), phosphate (0.08%) and magnesium (0.21%).

In general, the gross composition of cow's milk in the U.S. is 87.7% water, 4.9% lactose (carbohydrate), 3.4% fat, 3.3% protein, and 0.7% minerals (referred to as ash).

The main carbohydrate is lactose, which is involved in the intestinal absorption of calcium, magnesium and phosphorus, and the utilization of vitamin D. Lactose also provides a ready source of energy for the neonate, providing 30 percent of the energy in bovine milk, nearly 40 percent in human milk and 53–66 percent in equine milks.

Milk also comprises functional elements, such as traces of vitamins, enzymes and dissolved gases, and contains dissolved salts, especially in the form of phosphates, nitrates and chlorides of calcium, magnesium, potassium and sodium.

It also contains dissolved gases (5% by volume), mainly carbon dioxide (CO2), nitrogen (N) and oxygen (O2).
Nutritional properties of fresh milk

Brown rice: unpolished whole grain rice

Brown rice is unpolished whole grain rice that is produced by removing only the hull or husk using a mortar and pestle or rubber rolls. It is whole grain rice with intact bran layer and the inedible outer hull removed.

Brown rice consists of the outer layers (pericarp, seed-coat), and the nucleus (bran), the germ or embryo; and the endosperm. The endosperm consists of the aleuronic layer and the endosperm proper (sub aleurone layer and the starchy or inner endosperm). The aleuronic layer encloses the embryo. Pigment is confined to the pericarp which gives the color to brown rice.

The dark color of brown rice is due to the bran layer and is rich in vitamins like thiamine, niacin, pyridoxine, and minerals like manganese, phosphorus, and iron.

It has a mild nutty flavor, is chewier than white rice and becomes rancid more quickly, but is far more nutritious.

Brown rice is produced by de-husking the hull. The first step of the milling process removes the husk from the whole rice grain or paddy to obtain the whole brown rice grain that contains the outer bran layer with commonly brown color. The second step removes the outer bran layer to obtain the polished or white rice.

Brown rice is a highly nutritious food. It is a whole grain that is relatively low in calories (216 calories per cup), high in fiber, gluten-free and can be incorporated into a variety of dishes. The USA Rice Federation notes that brown rice contains no trans-fat or cholesterol. It has only trace amounts of fat and sodium.

The whole brown rice grain and its derived extracts were found to contain several bioactive compounds, which are commonly linked to its potential health benefits. Phenolic compounds are the major bioactive found in the whole brown rice grain. Also, brown rice is a good source of γ -oryzanol, an ester of ferulic acid and varying phytosterols, and GABA (γ-aminobutyric acid).

It is known that brown rice has the lower GI index than white rice. Therefore, brown rice is more suitable for patients susceptible for type II diabetes.
Brown rice: unpolished whole grain rice

Diet with raw food

Here are a few of the many reasons:

Raw Food tastes better.
If you're into gourmet and blessed with sensitive taste buds, Raw Food is the only way to satisfy your true commitment to decadent dining. After Raw Food, cooked food tastes like cardboard.

Raw Food is a massive time saver.
Once you get the hang of Raw Food Diet planning/preparing, you'll be amazed at the time you save cooking and cleaning. Since Raw Food is easier to digest, you'll sleep better and sleep less, giving you more productive hours. Your big win is your increased quality of life and longevity.

Raw Food is a massive money saver.
Raw Food is nutrient dense which means you'll eat less, so you'll buy less. Raw Food dramatically transforms mental ability, so you'll be on a faster track to turning your $1,000,000 ideas into a lifetime of $1,000,000 cashflows.

Raw Food is enzyme rich.
Enzymes are the spark of life. Bodies work on priorities revolving first around enzymes. As an example, the pancreas can produce either metabolic enzymes to fight Cancer or digestive enzymes to break down cooked food. When cooked food is present, the pancreas stops producing Cancer fighting enzymes and shifts it's entire energy to producing digestive enzymes. A sobering thought, if you're planning a long, comfortable life.

Raw Food, when ripe, is alkalizing.
If blood and lymph become even slightly acidic, bodies transition into emergency mode. First Calcium is leeched from bone. If this fails, over production of cholesterol begins and cells pack cholesterol in cell walls to cut off fluid exchange with the acid. The familiar cycle begins - Insomnia, Arthritis and finally full blown Cancer. Continuous emergency mode operation creates adrenal/thyroid exhaustion and sets the stage for Insomnia. Calcium leeching sets the stage for Arthritis. Cholesterol packing sets the stage for Cancer by cutting off nutrient uptake and toxin elimination.

Raw Foods protect against protein poisoning.
Many people have fallen prey to the "to little protein myth". They continually focus on and over eat protein which results in acidosis (highly acid body fluids). During our life cycle we mature fastest between birth and 18 months when our only food should be mother's milk which is 3-5% protein. When we are mature, we require even less protein as we've finished building on our primary bone and tissue. The abundance of high quality, protein in greens, nuts and seeds is perfect to keep our body running at peak performance without the protein poisoning problems of fish, foul, meat, dairy, rice, grains and soy.

Raw Foods retain nutrient integrity.Heat denatures (renders toxic) even the highest quality food nutrients. Denatured nutrients setup small imbalances which accumulate and amplify over entire lifetimes. When you hear someone has died of "natural causes", this usually means one imbalance has intensified so far, death has resulted

Raw Food promotes ethical treatment of animals.
Visit any commercial farm, fishery, hatchery or meat packing plant and if you have a conscience, you'll be a Raw Fooder for life. Nothing like the torture of small animals to put you on the Raw Food Diet for life.
Diet with raw food

The good of papaya fruit for diet

There are many varieties of papaya; the fruit can be yellow to strong orange. The ideal market size is approximately 750 grams to 1 kilo for freight.

The papaya (carica papaya) is a spherical or pear shape fruit. The fruit is also known as pawpaw, is not only delicious but is also a favorite for it is digestive, medicinal and nutritional value.

Papaya, like most fruit derives most of it calories from simple carbohydrates, with the remaining calories coming for protein and fat.

Among the health benefits of papaya include:
*It boosts the immune system. Papaya is particularly high in vitamin C, A and E all powerful immune boosting antioxidant vitamin.

Together with it natural dose of vitamin E, beta carotenes, and lycopene, papaya protects skin from signs of sun damage, like wrinkles and brown sports.

*Papaya is high in anti-oxidants, flavonoids and carotenes. Papaya helps antioxidants slow down the aging process by providing human body with lots of free radical scavengers.  Papaya helps the body to properly digest food and when the body digest all the nutrients it needs the body will remain vital for a long time.

*The papaya providing protective benefits against cancer, heart disease, and other diseases associated with free radical damage.

*Papayas contain two enzymes: papain and chympapain that have been shown to help reduce inflammation and to increase the rate of healing from burns.

*Papain helps to breakdown protein. It is used to treat digestive system disorders.  Papain breaks down protein in food, allowing for better digestion.

*Papaya is an ideal fruit for smokers as it replaces the lost levels of vitamin C.

*Papaya seeds also have hidden health benefit; it is to cleanse the intestines.
The good of papaya fruit for diet 

Nutrition of the starfruit

Starfruit is the native Asia. It is also known as carambola – is low in calories and high in vitamin C. This pale-green fruit is shaped like a football, with deeply scored ridges. When slices cross wise, the fruit resembles a five pointed star.

It flavor is a cross between plum, pineapple and lemon.

It’s also a great source of polyphenols, antioxidants that fight cardiovascular inflammation.

Starfruit composition per 100g:
Water: 91.4 g
Calorie: 31 kcal
Protein: 1 g
Fat: 0.3 g
Carbohydrate: 6.7 g
Fiber: 2.8 g
Ash: 0.5 g
Calcium: 3 mg
Fe: 0.1 mg
Mg: 10 mg
P: 12 mg
K: 133 mg
Na: 2 mg
Zn: 0.1 mg
Cu: 0.1 mg
Se: 0.6 ug

Starfruit contain more antioxidants than avocados and pineapples. And antioxidants are a great weapon against age-related illnesses such as cancer, cardiovascular disease and diabetes.
Nutrition of the starfruit

Corn: essential food for dieters

Corn also known as maize, botanically name Zea mays is a high carbohydrate cereal grain.

An ear of corn has just 85 calories and is a good source of fiber. Corn provides a small amount of protein, phosphorus and potassium.

Cornmeal contains good amounts of iron, important for healthy blood, and magnesium, which helps regulate blood pressure and play a role in nerve and muscle function.

Cooking increased the antioxidant in sweet corn by up to 53 percent. In addition to its antioxidant benefit, cooked sweet corn releases ferulic acid, and aromatic compound, which provides health benefits such as battling cancer.

Corn and beans a good combination. Corn is low in the amino acid lysine but high in methionine, while beans are low in methionine but high in lysine.

Although corn is popular as sweet corn in various forms, fresh, frozen and canned sweet corn represent only a portion of the food items that may be made from corn.
Corn: essential food for dieters

Benefits Associated with Nutrients from Seafood

Benefits Associated with Nutrients from Seafood
The high nutritional quality of seafood makes it an important component of a healthy diet.

While protein is an important macronutrient in the diet, most American already consumes enough and do not need to increase their intake.

Fats and oil are also part of a healthy diet, but the type and amount of fat can be important - for example, with regard to cardiovascular disease.

Many Americans consume greater than recommended amounts of saturated fat as well as cholesterol from high-fat protein foods such as beef and pork.

Many seafood selections are lower in total and saturated fats and cholesterol than some more frequently selected anima protein foods such as fatty cuts of beef, pork and poultry and are equivalent in amount of fat to some leaner cuts of meat.

Since it is lower in saturated fats however by substituting seafood more often for other animal foods, consumers can decrease their overall intake of both total and saturated fats while retaining the nutritional quality of their protein food choices.

Seafood is also a primary source of EPA and DHA in the American diet.

The contribution of the nutrients to improving health and reducing risk for certain chronic disease in adult has not been completely elucidated.

There is evidence however, to suggest there are benefits to the developing infants such as increasing length of gestation, improved visual acuity and improve cognitive development.

In addition, there is evidence to support an overall benefit to the general population for reduced risk of heart disease among those who eat seafood compared to those who do not, and there may be benefits from consuming EPA and DHA for adults at risk for coronary heart disease.
Benefits Associated with Nutrients from Seafood

Juice Fasting

Juice Fasting
Juice fasting is a safe and easy way to detoxify the body. Fasting is not harmful. If it were, mankind would not have evolved as a civilization.

Fasts have been recorded in ancient history and have been a part of virtually all religious. For example, in the orthodox Christian church, fasts have been practiced for centuries and are still a way of church life today.

We do not recommend water fasts because they are too hard on the body. Such fasts release too many stored-up toxins without supplying the nutrients needed to detoxify them.

These nutrients, especially the antioxidants (beta-carotene, vitamins C and E and the mineral selenium) supplied in abundance in the juices, bind with harmful toxins and carry them out of the body.

Some word of caution are in order regarding juice fasting. Children under seventeen should not follow a strict juice fast. But fruit and vegetable juices are a great supplement to a healthful diet for your child or adolescent.

Diabetics should seek a doctor’s approval before trying a juice fast. Hypoglycemics may benefits from using protein powder as a supplement during the fast. Whenever you are sick, your body is sending you a signal that it needs rest – both from strenuous work and from foods that are hard to digest – along with plenty of immune supporting nutrients.

Juices offer great quantities of nutrients that support immune system, and the juice fast is a powerful healing tool. But don’t wait until sick then fasting. There is a suggestion that juice fast several times a year. You can fast from one t0 five days any time you like. Some people fast from one to five days any time you like.
Juice Fasting

Diet with Cruciferous Vegetables

Diet with Cruciferous Vegetables
Eat cruciferous vegetables daily, or eat at least five servings per week. Cabbage, broccoli, brussels sprouts, cauliflower, kale, collards, turnips and radishes are among the most common. It is best not to eat them raw, because in their raw form they contain high amounts of goitrogens, thyroid suppression agents that are removes during the cooking process. Since many people with cancer have slightly underactive thyroids, it’s a good idea to avoid goitrogens when possible.

In addition to having special anticancer compounds called indoles and isothiocynates, cruciferous vegetables are also high in vitamins A, C, and E; some contain anticancer minerals, and most are high in fiber. In experiments, indoles were added to the diets of mice before and during the administration of carcinogens; the indoles stopped the growth of tumors developing in the stomach and lungs. In some way not yet clear, indoles deactivate carcinogens or block them from damaging cells, acting at several different stages of carcinogens to stop both cancer promoters and initiators. It may be that indoles buttress the enzymes systems responsible for metabolizing carcinogens, and in all probability, they increase the antioxidant action of glutathione compounds. However this works, cruciferous vegetables have proved to be terrified anticancer nutrients.

Another component in broccoli, called sulforaphane, also appears to block tumor formation in animals and presumably in humans as well. Organically grown broccoli produces a much greater amount of sulforaphane than the commercially grown variety. Sulforaphane is a potent inducer of phase II cellular enzyme activity, which is known to deactivate cancer-causing agents though detoxification.

Broccoli sprouts, which taste something like alfalfa sprouts, contain up to one hundred times more sulforaphane than does broccoli itself. Broccoli sprouts are available in some supermarkets and health food stores or you can sprout your own. Sprouting seeds are very nutritious and cost effective and provide a relatively easy way to acquire many vitamins, minerals and important cancer inhibiting phytonutrients. Besides mung bean sprouts, found in many Asian dishes, and the recently popular broccoli sprouts, other seeds and legumes that sprouts well include red clover, buck wheat, chickpea, radish and sunflower.
Diet with Cruciferous Vegetables