Posts Tagged ‘diabetic’

Flavor Concentrates With 0 Carbs, A New Development For Nutritionist And Dieticians

Wednesday, October 27th, 2010

Discover Low Carb Dieticians and Nutritionists recently conducted their annual conference and expo in Denver in October. Over 800 of these professionals were sampled with natural flavor concentrates that contain just a hint of stevia and 0 carbs. Their response was truly overwhelming. Not only did they think they delivered on flavor, but they loved the idea they contained no carbs.

The Dieticians and Nutritionists that were surveyed at the expo practiced in the areas of weight loss and diabetics. This group of practitioners appreciates the storyline that we’re drinking more calories than ever. About four hundred and fifty calories a day, that’s a tremendous twenty nine pounds yearly consumers have to work off. Collectively, they know the value in a 0 carb, 0 calorie flavor concentrate used to enhance the flavor of water while promoting hydration.

Dieticians and Nutritionists are challenged in the treatment of weight loss and diabetics when it comes to beverages. Their patients are not able to drink high caloric beverages so they have very limited options for beverages and soft drinks. Natural flavor drops and concentrates with 0 carbs were a welcome recommendation for these professionals.

Here’s the problem with most soft drink beverages. Juices, sodas and pops are loaded with high fructose corn syrups, which are typically nothing more than sweetened water. Some of these beverages also contain artificial sweeteners that stimulate insulin, so they are not recommended for diabetics either.

Here’s a huge benefit to using natural flavor concentrates. They promote hydration. When water tastes better, people are more likely to drink more water. The better H2O tastes, the more they will drink, it’s as simple as that.

For the1st time, Dieticians and Nutritionists have a go to solution that serves as low cost alternative and no carb product to recommend to their clients. Flavoring drops and concentrates are natural flavorings of fruit, berry or citrus and have a hint of stevia to enhance the flavoring, not sweeten it. Some natural flavor drops contain low carbs and low calories, others on the market contain 0 Calories, 0 Carbs, 0 Fats.

Stevia is a natural sweetener that is great for diabetic patients. Stevia is 200-300 times sweeter than sugar and is heat stable to 390 degrees. Natural stevia is a prefect sweetener to enhance any flavoring application- hot or cold.

Check with your dietician or nutritionist to understand about natural flavor drops for flavoring water, teas, dairy products and desserts. Flavoring concentrates are best to flavor almost any beverage or food products.

Natural concentrates are available at your local weight loss or diabetic clinics and health food stores. You can easily find these products in the market and they are also available for purchase online. Search natural flavoring concentrates or flavored waters and look for 0 carbs, 0 calories.

Natural flavor concentrates are a tremendous value and typically make gallons of flavored water per bottle. Some products claim up to 5 gallons of flavored water out of one bottle. Typical serving size is four to six drops per 8 oz and a half oz bottle contains 600 drops.

Next time you need to quench your thirst, reach for plain tap water and a natural flavoring drop to make your own flavored waters. Flavor concentrates are pennies a serving, easy to carry and even easier to use. Best of all, you control the strength of flavoring by the number of drops you use letting you blend the perfect tasting flavored waters each and every time.

George Napoli is CEO of yumdropsflavoring.com and has researched stevia and flavoring concentrates since 2004. GRAS stevia is a basic component for his new stevia liquid sweetener and line natural flavoring concentrates used to flavor water, coffee, tea, dairy and dessert products.

Looking to find the best deal on flavored concentrates, then visit www.yumdropsflavoring.com.com to find the best advice on weight loss waters available.

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Vegetarianism And Diabetes

Sunday, July 4th, 2010

I come from a family of diabetics which made me decide to live healthy early on. Last month I decided to turn vegetarian. The transition is not easy. Below are the things you can expect when you do decide to transition. Other people recommend that anyone who is transitioning should take it slowly by cutting down meat consumption in small portions to avoid inconvenience but I recommend that you do a cold turkey. The adjustment may be drastic but it is faster. In less than a week, you are guaranteed to be 100% free of meat.

Metabolism and Losing Weight
We have heard of it before, people claiming to have always had difficulty losing weight because they have a very slow metabolism. The truth behind that statement is actually more complicated than I can explain. It is true that metabolism can work against you just as it can work for you. It is also true that different people have different metabolism rates. Some people are simply blessed with the skinny gene. That, I will not argue. However, we can do something about.

Metabolism is a biochemical process and just like everything else in our body, we can control it. For us to finally drill down the way around it, we must understand it and how it works.

What is Metabolism?
Metabolism, in literal terms, means change from the Greek word metabole. According to Medterms Dictionary, scientifically, it refers to an internal motion in our body that allows us to live. This refers to the activities of our body tissues that make us grow, reproduce, repair damage and respond to external influences. There are two kinds: Anabolism and Catabolism.

Losing Weight
After three weeks, you will lose at least five pounds. It could be more depending on your weight but this is also the right time when you have to make that final decision because this is about the time your body will make the complete transition.

Now, when our body produces more energy that what we use, our body converts the energy to fats.
When it becomes fat, it becomes lazy. Unlike other things in the body, all you fat has to do is not move and it will survive.

Want to know more about Diabetic Cookbooks ? Visit Abel Alexander’s site http://www.diabetic-cookbooks.org .

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Everything You Should Know About To The Glycemic Index Weight Loss

Monday, June 14th, 2010

Whenever folks sense they are having a “sugar crash”, probably do not get the whole process it’s taking place inside their system. When someone’s blood sugar drops too low, the body responds by causing a general tiredness. The human body performs at its best when it is provided with a constant supply of blood sugar.

When people choose foods using the Glycemic Index, insure a constant supply of glucose into their bloodstream which in turn provides the even flow of energy throughout the day.

To rank foods accordingly, the Glycemic Index calculates the impact that each food has on a person’ blood sugar levels; especially in regards to carbohydrates. To maintain the minimum number of spikes in your blood glucose, select foods that are part of a protein high diet and with some content of fat or essential oils. It measures how much a 50-gram portion of carbohydrates raises the blood-sugar levels compares with a control; either white bread or pure glucose.

The called Glycemic response, it’s the temporary raise of someone’s blood glucose, usually by carbohydrates, although some carbohydrates act more drastically than others. it has to be considered the quantities of food eaten, the type of carbohydrates selected, and the method of cooking or preparing the food, all affect the glycemic response.

Each food in the glycemic index weight loss, is assigned a number that ranges from 1 to 100. 100 is the reference score for pure glucose. Foods that are considered high, score greater than 70, moderate foods rates from 56 to 69 on the index and foods are considered low if they score less than 55. Surprisingly a pretzel for example, scores 81 and on the glycemic index, consequently would be listed as high. A fruit cocktail is considered medium with a rate of 55 and broccoli is considered low with a rate of 15.

The slower someone’s body processes the food, the slower the insulin is released allowing a healthier effect on the body. So, the trick is to eat little of the foods with a high glycemic index and more of the foods with a low index. Weight gain is controlled because, by eating foods that raises blood sugar slowly, you keep that full feeling for a longer period of time.

The Glycemic Index is about quality of carbohydrates, not about quantity. Quantity does matter in regards to the glycemic load values but, the measurement of the glycemic index of food is not related to the size of the portion. Whether you eat 10 grams or 1000 grams, it remains the same.

When people use the Glycemic Index to prepare healthy meals, it helps to keep their blood glucose levels under control.

Researcher assumed in the 1980’s that the human body absorbed and digested simple sugars quickly, producing rapid increases in blood glucose level leading to the assumption to avoid sugar. But now scientists understand that simple sugars don’t cause the blood glucose to rise any more rapidly than some complex carbohydrates do. But, simple sugars are still empty calories and should still be minimized.

With regular exercise, little saturated or trans fat, and a high-fiber diet the Glycemic Index helps keep the average person at a healthy weight.

George Plaza is a known epicurean chef and well known writer of books on health, nutrition and diets. For a limited time it’s been arranged so you would get your free guide and recipes to better eating Foods with Lower Glycemic Index and improve your health while you lose weight. Visit his site and learn the best way to lose fat now!

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