1. YOU & YOUR HEALTH FOOD SUPPLEMENTS FGBMFI AKURE 5TH
MARCH, 2015 2. And God said, Behold, I have given you every herb
bearing seed, which is upon the face of all the earth, and every
tree, in the which is the fruit of a tree yielding seed; to you it
shall be for meat.- Gen1:29 3. The pursuit of health has never been
more informed. We know more about the fields of medicine and
nutrition than ever. Technological advances now allow scientists
and clinicians to predict ones susceptibility to certain diseases
or conditions by analyzing the DNA in cells obtained from a cheek
swab. We know that the conditions a foetus is exposed to in utero
can influence the risk of disease in adulthood. Weve come so far in
understanding the biology of our bodies and the biochemistry of the
nutrients and other substances we ingest. The United States is
recognized among the leaders of the world in technology and
medicine. And yet, despite all these advances, Americans are more
unhealthy, more overweight or obese, more prone to chronic disease
than ever. 4. Look at these WHO figures 5. GOD DID NOT CREATE
MEDICINE Man developed medicine as a result of his indiscriminate
eating habits; Mans food is to serve as his medicine; Gods word
says man has been fearfully and wonderfully made (Ps. 139:14) God
designed a mechanism in the human body to heal itself. 6. Mans
discovery of fire, complicates matters: He could now experiment
with cooking his ready made food; He started eating all kinds of
animals, cooking and roasting them for food; Man became an omnivore
and could eat just about anything that catches his fancy from
worms, insects, all kinds of eggs, milk of every animal and flesh!
7. What are the effects of that shift? His body finds it difficult
to absorb the complex meat, cooked food, chemicals and toxins; Man
started grappling with sicknesses and diseases ravaging his body;
Man started searching for remedies in herbs and roots he initially
jettisoned for meat; His lifespan has substantially become
shortened. 8. Carnivores, Herbivores or OmnivoresWhere do humans
fit it in? Human have eaten meats for ages. Is it good for us?
(Culled from The Hallelujah Diet) Consider these biological and
physiological traits of carnivores and herbivores Claws and teeth:
Carnivores have sharp claws and teeth to catch their preys, yet
have no flat molar to chew. Herbivore have no sharp claws or teeth
to subdue their prey but do have flat molars for chewing and
grinding. Humans have the same characteristics as herbivores;
Saliva: The saliva of Carnivores is acidic in order to begin
digestion immediately but that of herbivores is alkaline which
helps pre-digest plant foods. Human saliva is alkaline; Stomach
acidity: Carnivores stomachs secrete digestive acids which are 20
times more powerful than the stomach acids of herbivores. The
powerful hydrochloric acid is needed to quickly break down fleshy
food on its short journey through their intestines. Human stomach
acidity matches that of herbivores, and we suffer reflux when our
stomach acids are overloaded; 9. Length of Intestinal track;
Carnivores intestinal tracks are relatively sh0rt so that food does
not have time to rot. Herbivores on the other hand have intestines
that are 10 - 12 times their body length, so the plants they eat
can slowly break down in their milder digestive juices. Humans have
the same intestinal tract ration as herbivores Intestinal shape;
Carnivores bowels are smooth walled like a pipe, without bumps or
pockets, so fleshy food are eliminated quickly. Herbivores
intestines are bumpy, with many pockets, pouches, twists and turns,
so plant food pass through slowly to help absorb nutrients. Humans
have the same bowel characteristics as herbivores 10. Fibre:
Carnivores dont need fibres to help move food through their short,
smooth intestines. Herbivores however need fibres to broom out
their convoluted bowels of rotten food. Humans have the same
dietary fibre requirements as herbivores Cholesterol: Cholesterol
is found in animal based foods only and not a problem for
carnivores which can handle large amount of cholesterol in their
diet. The plant based diet of an herbivore is cholesterol free.
Humans have zero dietary need for cholesterol because our bodies
manufacture all we need; and we have serious health problems when
we consume it in excess. 11. People have suggested that because we
see a tradition of meat eating behaviour in humans, we must be
omnivores. But the physiological and biological evidences show in
clear terms that: HUMAN BEINGS ARE MADE BY GOD TO BE HERBIVORES 12.
When herbivore eat meat The animal product moves sluggishly through
his long digestive tracts and takes about 16 to 20 hours to clear
out of the body whereas raw fruits and vegetables will digest in 30
to 60 minutes!; The body temperature heats up the meat and they get
rotten in your belly for days. The saturated fat in the animal
products goes into your artery system and starts clogging it up 38%
Americans will die of a cardiovascular disease; 23% will die of
cancer, a significant remainder will die of complication from
Alzheimers disease to autoimmune disorders to diabetes. These are
man made, preventable, diet related diseases. We are creating them
in epidemic proportions by improper diet and lifestyle 13. But meat
and animal is just one of the terrible things we put in our bodies
that get us very sick. Some are White Sugar: has no vitamins,
mineral or fibres, no calories, robs the body of vit b, depletes
energy, affects the heart, increase blood pressure, causes calcium
loss, leading to bone decay etc Salt: experts suggest 5gm/day for
an adult Coffee and tea: caffeine drains your energy, raises
cholesterol, sleep disturbance, increases acidity, headache etc,
Tobacco: tar, carcinogenic, peptic ulcer, respiratory problems,
nicotine poisoning, osteoporosis (weakening of bones) Alcohol:
kidney problems, fatigue, headache, nausea, destroys vitamins B and
C, depression and many other ailments. Refined cereals: increases
blood sugar, depletes energy Fatty foods: too much leads to
obesity, Fried foods Acidic foods 14. BODY SYSTEMS ORGANS TISSUES
CELLS 15. NUTRIENTS THE BODY NEEDS TO BE HEALTHY Nutrients =
elements in food that are required for the growth, repair, and
regulation of body processes 1. Carbohydrates 2. Fats 3. Protein 4.
Vitamins 5. Minerals 6. Water 7. Fiber 16. VITAMINS Vitamins are
chemical compounds required by the body in small amounts. They must
be present in the diet as they cannot by synthesized in the body.
Vitamins are essential for numerous body processes and for
maintenance of the structure of skin, bone, nerves, eye, brain,
blood and mucous membrane. They are either water-soluble or
fat-soluble. 17. Vitamins A, D, E, and K are fat-soluble, while
vitamin C and the B-complex vitamins such as thiamin (B1),
riboflavin (B2), niacin, pyridoxine (B6), folic acid and
cyanocobalamin (B12) are water soluble. Provitamins like
beta-carotene are converted to vitamins in the body into vitamin A.
Fat-soluble vitamins can be stored in the body while water-soluble
vitamins are not and get easily excreted in urine. Vitamins
B-complex and C are labile vitamins are easily destroyed by heat,
air or during drying, cooking and food processing. 18. MINERALS
Minerals are inorganic elements found in body fluids and tissues.
The important macrominerals are sodium, potassium, calcium,
phosphorus, magnesium, and sulphur, while zinc, copper, selenium,
molybdenum, fluorine, cobalt, chromium, and iodine are
microminerals. They are required for maintenance and integrity of
skin, hair, nails, blood and soft tissues. They also govern nerve
cell transmission, acid/base and fluid balance, enzyme and hormone
activity as well as blood-clotting processes. 19. FATS Oils and
fats such as butter and ghee constitute dietary facts. Fats are a
concentrated source of energy providing 9 Kcal/g, and are made up
of fatty acids in different proportions. Dietary fats are derived
from two sources viz. the invisible fat present in plant and animal
foods, and the visible or added fats and oils (cooking oil). Fats
serve as a vehicle for fat-soluble vitamins like vitamins A and E
and carotenes and promote their absorption. 20. CARBOHYDRATES
Carbohydrates are sugar. Provide Energy Provide energy for daily
activity Provide energy to allow proper organ function Provide the
energy of life There are two types of carbohydrates Simple
Carbohydrates Consist of monosaccharides, the most basic unit of a
carbohydrate. Simple sugars Complex Carbohydrates Consist of
polysaccharides Starches (Gavin, 2008) Simple carbohydrates Refined
sugars Fruit Milk. Complex carbohydrates Grain products (Gavin,
2008) 21. 31 PROTEIN Protein are large complex organic molecules
which play diverse roles in living organisms. Proteins made up of
such elements as carbon, hydrogen, oxygen, nitrogen, sulphur and
phosphorus. Protein sources: egg, meat, milk, yoghurt and etc. 22.
WATER AND FLUIDS Drink at least 2 litres of water daily Average
adult loses about 10 cups of water per day Urination, bowel
movements, breathing, perspiration Functions: Provide medium for
nutrients, waste transport, temperature control For every pound of
body weight, you need about 0.5 ounce of fluid Sources: Beverages,
fruits, vegetables Transportation: Nutrients Wastes Hormones
Enzymes Platelets Blood cells 23. Dietary fiber Dietary fiber is
the portion of plants that our body cannot digest and absorb and
they are made up of the following components: Soluble fibers
Insoluble fibers Soluble fibers slow down our digestion and they
help in delaying the emptying of the stomach. They make you feel
full and can aid in controlling weight. Because this procedure
affects blood sugar levels, they reduce the risk of diabetes. Most
vegetables like cabbage, broccoli, celery, onions, cucumbers are
rich in insoluble fibers. Likewise, these dietary fibers are also
present in whole grains, corn bran, nuts, barley, rice, and grapes.
24. Sources of FREE RADICALS Processed Food Stress Air Pollution
Unhealthy LifestyleChemical Pollution Medicinal Side Effects Water
Pollution 25. Free radical damage CANNOT be prevented or cured by
any conventional drugs. In fact, most prescription drugs are
sources of MORE free radical generation in the body. D. Harmon, L.
Gerontol, 2005 American Cancer Society 26. What are Antioxidants?
Specific nutrients in our food that prevent or slow the oxidative
damage to our cells Acts as free radical scavengers Prevent and
repair free radical damage Phytonutrients act as antioxidants to
help the bodys defense against free radical damage 27. Strong
Immune System Take MORE ANTIOXIDANTS to neutralize free radicals
KEY AGAINST FREE RADICAL 28. Take high-quality NUTRITIONAL
SUPPLEMENTS Optimizes natural defence against diseases Boosts the
IMMUNE SYSTEM Provide nutrients, vitamins and minerals at optimal
levels Have a MEGADOSE of ANTIOXIDANTS 29. Foods naturally rich in
antioxidants are often called superfoods or superfruits 30.
BENEFITS OF NUTRITIONAL SUPPLEMENTS 31. HEALTHY DIET World Health
Organization (WHO) 5 servings of FRUITS and 5 servings of
VEGETABLES DAILY 32. Nutrient shortfalls have health consequences
that could impact daily life and overall wellbeing. National
nutrition surveys show shortfalls in intakes of many nutrients. For
instance, research have shown that most adults fail to get their
average daily requirement for vitamin C, even though vitamin C is
relatively easy to obtain from foods; low intakes can lead to poor
energy levels and weakness. 33. Even the most conscientious
consumers find it difficult to get all the nutrients they need from
food alone. While dietary improvement is a desirable goal, changing
dietary patterns is extremely difficult. On the assumption that it
is better for people to obtain recommended amounts of vitamins and
minerals than to limp along with low intakes, a multivitamin with
minerals which can be purchased, is an inexpensive and effective
way to fill a number of known nutrient gaps. 34. Supplement use
should be seen as one component of the search for a healthier
lifestyle, including improvements in overall food habits and
engaging in physical exercise. While much of the current research
on nutrition and health focuses on the prevention of chronic
disease, the primary reason most people use multivitamins and other
nutritional supplements is to support overall wellness. 35.
Nutritional supplements are similarly helpful in addressing a
womans increased nutrient needs during pregnancy. Prenatal
multivitamins with minerals are commonly prescribed to ensure that
both the babys and the mothers needs are met. In addition to
meeting normal nutritional needs during pregnancy, a multivitamin
can also play a critical role in protecting against some birth
defects. An abundance of data shows that women who get 400 mcg of
supplemental folic acid per day for one to three months prior to
conception and one to three months after conception can
substantially lower the risk of having a baby with a neural tube
defect such as spina bifi da. In most studies demonstrating these
results, the protective amount of folic acid was consumed in the
form of a multivitamin supplement. 36. While adequate nutrient
intake is critical for all age groups, it may have particular
significance for the elderly. Antioxidant supplements have been
shown to have a positive impact on eye health and cognitive
function. Adequate nutritional status also affects the condition of
the skin and supports lung and muscle function. Calcium and vitamin
D supplements can have a powerful impact on bone health, 37. Acid
versus Alkaline foods All foods have a level of acidic or alkaline
content. It is referred to as the pH. Your body pH affects
everything... Balancing the pH is a major step toward well-being
and greater health. Human blood pH should be slightly alkaline (
7.35 - 7.45 ). Below or above this range means symptoms and
disease. A pH of 7.0 is neutral. A pH below 7.0 is acidic. A pH
above 7.0 is alkaline. 0 1 2 3 4 5 6 7 healthy 8 9 10 11 12 13 14
An acidic pH can occur from, an acid forming diet, emotional
stress, toxic overload, and/or immune reactions or any process that
deprives the cells of oxygen and other nutrients. The body will try
to compensate for acidic pH by using alkaline minerals. If the diet
does not contain enough minerals to compensate, a build up of acids
in the cells will occur. 38. An acidic balance will: decrease the
body's ability to absorb minerals and other nutrients, decrease the
energy production in the cells, decrease it's ability to repair
damaged cells, decrease it's ability to detoxify heavy metals, make
tumor cells thrive, and make it more susceptible to fatigue and
illness. A blood pH of 6.9, which is only slightly acidic, can
induce coma and death. To maintain health, the diet should consist
of 60% alkaline forming foods and 40% acid forming foods. To
restore health, the diet should consist of 80% alkaline forming
foods and 20% acid forming foods. Generally, alkaline forming foods
include: most fruits, green vegetables, peas, beans, lentils,
spices, herbs and seasonings, and seeds and nuts. Generally, acid
forming foods include: meat, fish, poultry, eggs, grains, and
legumes. 39. There are many of them in the market today 40.
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[email protected] Rich Adeyinka Arifalo : Facebook BBM Pin:
7A1448DA Phone 08035838281 In the age of information, ignorance is
choice STAY HEALTHY, REMAIN BLESSED! THANK YOU
