Thursday, March 21, 2013

The Diet Solutions And Acceptable Dairy Products

For the most part it's my belief that you should try and avoid diary as part of the diet solutions. Dairy products interfere with the cleansing-healing process because their density and high saturated fats challenge both digestion and metabolism. Dairy foods are tremendous mucous producers that burden the respiratory, digestive, and immune systems. Cow's milk in particular has clogging properties for many folks. Pasteurized milk is a relatively dead food as far as nutrition is concerned. Even raw milk can be difficult to assimilate for someone with respiratory problems. However some dairy is ok. Let's take a look at some options.

What about butter? Surprise! Butter is okay in moderation. Although a saturated fat, butter is relatively stable, and like raw cream, it is a whole, balanced food, used by the body better than its separate components. When butter is needed, use raw, unsalted butter, not margarine or shortening. Don't let it get hot enough to smoke. If you want less saturated fat, use the new butter-yogurt blends or ghee, a body balancing food. Simply melt the butter and skim off the top foam. Let it rest a few minutes and spoon off the clear butter for use. Discard whey solids that settle to the bottom, and the foam. Soy margarine is a vegan alternative for baking.

There's good news about eggs, too! Experts are finally realizing what many folks in the whole foods world have long known. Although high in cholesterol, eggs are also high in balancing lecithins and phosphatides, so they don't add to the risk of atherosclerosis. In fact, phosphatidylcholine in eggs can actually help prevent cholesterol from entering your blood stream. Nutrition-rich fertile eggs from free-run chickens are a perfect food. The difference in fertile eggs and eggs from commercial egg factories is remarkable; the yolk color is brighter, the flavor fresher, the workability in recipes better. The distinction is most noticeable in poached and baked eggs, where the yolks firm up and rise higher. Cook eggs lightly for the best nutrition - poached, soft-boiled, hard boiled or baked, never fried. Eggs are concentrated protein; use them with discretion.

Is cheese OK? Americans eat over 28 pounds of cheese per person each year. Saturated fats in cheese make it hard for a diet solutions program to succeed. Commercial cheese, like milk, is poorly digested by many Americans. Commercial cheeses, even when labeled "natural" contain bleaches, coagulants, emulsifiers, moisture absorbents, mold inhibitors and rind dyes that visibly leak into the cheese itself. Many restaurant and pizza cheeses add synthetic flavors, colors and preservatives. Processed cheese foods (like Velveeta) get their texture from hydrogenated fats rather than natural fermentation. Even if you're not on a diet solution regimen, limit your cheese consumption to small amounts of low-fat or raw cheeses that provide usable proteins with good mineral rations. Low sodium, low fat cheeses are easy to find, and are a better choice for healing. Raw cheeses are superior in taste and health value to pasteurized cheeses, which have higher salts and additives.

Options to make your cheese choice healthier:

Rennet-free cheeses
Real mozzarella cheese
Raw cream cheese
Goat cheese and sheep's milk cheese
Rice cheese
Low fat cottage cheese
Yogurt cheese
Kefir cheese

For a long term diet solution, consider most dairy products as good for taste, but questionable for nutrition. A little is fine, a lot is not. Small changes in your cooking habits and point of view are all it takes - mostly a matter of not having dairy foods around the house, and substituting dairy-free alternatives in your recipes. Reducing your dairy intake will usually mean weight loss, with lower blood pressure and cholesterol levels. Soon, you won't feel deprived at all, just delighted.








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