Healthy Nutrition

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I don’t remember when I first heard the word “bioavilability” but I remember thinking, “Huh?  What does that mean?”  Simply put bioavailability means the ability of our bodies to utilize the nutrients we put into it.  For this post I thought I would specifically focus on the bioavailabilty of supplements that we consume.

There are a few things that can get in the way of supplements being fully available to our bodies:

  • Synthetic: Supplements that are created by synthetics rather than food sources are believed to be not nearly as effective.  This includes nutrients that are sprayed onto some breakfast cereals or added back in to an “enriched” product.  This also includes many supplements you will find in your neighborhood drug store.  If the supplement is the size of two aspirin and it is designed to give you all your nutrients for the day, it is likely synthetic.  Whole food vitamins tend to be bigger or you need to take more of them to get the benefit.
  • Tightly pressed: As was mentioned in the above example of vitamins being the size of two aspirins they are likely not only synthetic but also pressed tightly so they can be that small.  Our bodies need to be able to break down the supplement to be able to utilize it but if it is like swallowing a marble, there will be no nutrients absorbed, synthetic or not.
  • Coated: Supplement companies coat pills to make them easier to swallow.  Some coatings dissolve quickly in the stomach while others take longer (sometimes never).  Talk to someone who owns a porta-potty business and ask them about the “looks like new” supplements they find in the bottom of those things.
  • Not right combination: It has been learned through the years that some nutrients absorb better when combined with other nutrients.  For example, iron PLUS vitamin C or calcium PLUS vitamin D (and others too).  A reputable company will actually do the research to make sure they are providing the right combination for maximum absorption.
  • Not taken properly: Most vitamins have maximum absorption if taken with a meal.  Taking them on an empty stomach will not only likely result in nauseabut reduce absorption.  In addition, calcium and iron should not be consumed at the same time because there is reduced absorption for both of them.

You want to work with a supplement company that you trust is going to look out for you and your family, making sure that what you put in your bodies is not only safe but also will get absorbed so your body can utilize it.  As a friend of mine is fond of saying, “The most expensive supplement is the one that doesn’t work.”  Don’t waste your money on supplements that are passing right through you.  Choose a company that studies supplement bioavailability and provides you with the best possible research and nutrition.

Donna Copeland is an Independent Shaklee Distributor and one of the main reasons she chose Shaklee is because of their extensive research into creating the best supplements and then doing extra testing to make sure those nutrients are bioavailable.  There is a money back guarantee.  Donna will recieve a commission from Shaklee for any purchases made through her or her website.  www.DonnaCopeland.MyShaklee.com

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One day Keith and I went to see a nutritionist who is also an iridologist (she looks at our eyes to see what they show about health throughout our bodies) and I will never forget when she looked at my eyes she said, “Do you eat pretty quickly?  You need to slow down and chew your food more.”  It stunned me that she could tell this by looking at my eyes.

She was right.  I have a tendency to push my meals down.  I like to think it comes from being the youngest of four and wanting to get seconds of whatever the tastiest thing on the table was before my siblings ate it.  The school systems don’t help either…giving kids less than 20 minutes to consume a meal.

Regardless of where the habit came from, I was a speedy eater and Keith enjoyed having someone else tell me I should slow down while eating.  The nutritionist recommended chewing food until it was the consistency of baby food.  I thought she made an excellent point when she said, “Baby food is that consistency because they don’t have teeth to make it the right consistency before they swallow it.  The job of our teeth is to get food to the right consistency so our bodies can fully utilize the nutrients.”

You may also already know that digestion begins in our mouth and by chewing our food well the saliva mixes in and helps to break down the nutrients.  This is also true of drinking protein shakes and other liquid foods: if you swirl them around your mouth before swallowing they will break down better and be less likely to cause gas.

Since then I have made an effort to slow down while eating but I still find it easy to slip back into my old ways, especially when I am in a hurry.  I do find that I enjoy the food more and I have an opportunity to savor the flavors and texture as I am chewing.  I also notice I get full more quickly because I am giving my body a chance to send the signal that it is full so you may find that chewing your food more can help you to maintain a more healthy weight too.

As you eat your food today remember that our stomachs don’t have teeth.  Chew your food well and see how much better you feel.

Donna Copeland is an Independent Shaklee Distributor who enjoys sharing healthing living tips she picks up through her research and education.  You can visit her website at: www.DonnaCopeland.MyShaklee.com  She is paid a comission by Shaklee for any products that are purchased through her or her site.

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I like to call quinoa (pronounced “keen-wah”) gluten-free couscous.  It cooks about as fast, has a mild flavor that can go well with any number of seasonings, and goes with a variety of meals.  The two main differences between couscous and quinoa are:

  1. Quinoa is completely gluten-free and contains absolutely no wheat (I have never seen a “wheat-free” couscous).
  2. Quinoa is more rich in a variety of nutrients, including protein (it is considered a “complete” protein which means it has all the essential amino acids necessary for our bodies to fully utilize the protein).

There is one key difference in cooking quinoa and couscous and that is that it needs to be rinsed before cooking.  I have heard two different reasons for why this should happen.  One is to remove particles of dirt or grit (not pleasant to eat) and the other is to remove any traces of a bitter coating that grows naturally and is removed before being shipped to our stores but there may be traces remaining.

I have found two techniques for rinsing quinoa.

  1. Put the quinoa in a fine strainer and run water through it (this seems to be the easiest method however it took me several months to find a strainer that had small enough mesh at my local resell shops).
  2. Put the quinoa in a bowl of water and swirl it around.  Scoop out the quinoa using your hand or a small strainer.  It is practically impossible to get every last grain of quinoa with this method.

Once the quinoa is cooked you simply put it in a saucepan on the stove with water.  Here are quinoa cooking tips:

  • Use two times as much water as quinoa (so if you have one cup of quinoa, add two cups of water).
  • Bring the quinoa and water to a boil then reduce to simmer until all water is absorbed.
  • Quinoa expands when it cooks and it looks like a little “tail” comes out of each grain.  It is supposed to do that and your quinoa is just fine.
  • Seasonings can be added before, during, or after cooking.  I will often include a seasoning blend that appeals to me, pinenuts, salt, or olive oil.    
  • Use quinoa for a healthy warm breakfast cereal and add a little honey, milk, fruit and nuts as you desire.

So the next time you are in a hurry for dinner and you want a healthy, whole grain that can be cooked in a jiffy, pull out your quinoa and let your imagination soar!

Donna Copeland is an Independent Shaklee Distributor who enjoys sharing tips and tricks that she has learned to live a healthier and more satisfying life.  You can learn more about Shaklee at www.DonnaCopeland.MyShaklee.com.  Donna is paid a commission by Shaklee for products purchased through her or her website.  She is not paid to endorse quinoa.

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I’m sure you have heard the big hu-bub about the lead in toys and maybe you have heard about the lead in lipstick and some other cosmetics (and not just by the cheap brands either). Have you heard about lead in vitamins?

Yep, lead in vitamins. Even trusted national brands have been found to have lead in them. Lead doesn’t leave your body when you ingest it. It builds up and becomes even more dangerous over time. The FDA is not overly concerned because they say these vitamins are all at “acceptable levels” but that is something I can’t agree with.

Originally the FDA had a post on their website listing the results.  They have since pulled it off and the information cannot be found on their website.  The government found lead in all but four of their samples (and they sampled over 300 vitamins!).

You can read a summary of the research at this blog: http://www.thedailygreen.com/environmental-news/latest/lead-vitamins-082803

I love being part of a company where you can trust they are putting products out iwith integrity. If they can’t get the pure raw ingredient they hold the product until they can. I actually had to wait six months for a particular supplement because they didn’t have the quality they needed. I don’t mind waiting if it means what I am putting in my body is ALWAYS SAFE.

So start by considering what you put in your body (and your children’s bodies). If you need a hand with good vitamins, contact me through my e-mail keithdonnacopeland@sbcglobal.net and I would be happy to lend you a hand navigating the field of nutritional supplements.

Donna Copeland is an Independent Shaklee Distributor who is paid by Shaklee for purchases made through her or her website.  You can find more information at: www.DonnaCopeland.MyShaklee.com

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I have mentioned in previous posts agave nectar as an optional sweetener to use in place of regular sugar.  It is supposed to metabolise slower in our bodies and create less of an issue for our pancreas (good news for diabetics AND anyone trying to avoid diabetes…all of us).  It also has a delightfully sweet flavor and can be used in everything from coffee to baking. 

Having said all of that, recently some things have come to light about agave and how it is produced that is causing me to rethink my own family’s use of agave and I thought you may appreciate the same information.  I don’t know how well-founded in fact this information is so before you make your decision, please do some of your own research.  Google “Agave” and then do a little digging into articles and see for yourself.

For me, here are my two primary concerns:

  1. Agave plants take 20 years to mature and they are destroyed in the process of creating agave nectar.
  2. Agave syrup is not as natural as it seems to be because of the manufacturing processes it must go through to create it; it may be closer to high fructose corn syrup because of the unnatural nature of this processing.

Let’s address the first one which is pretty straight-forward.  If an almond tree took 20 years to mature and then it had to be cut down to harvest the almonds, I would probably stop eating almonds.  It is why Keith and I only harvest dead trees for our firewood.  I will tell you I have heard this from a couple different sources (although I can’t tell you where and I apologize for that). 

Looking at the second consideration gets a lot more into science which is not my strong suit (if you went to school with me, you already know this!).  Some people are really anti-corn syrup.  I am only anti-high-fructose corn syrup.  Regular corn syrup I put in the same category as white sugar or confectioners sugar (to be used sparingly and infrequently because of the major zap it gives our pancreas PLUS the processing it goes through to make it that sweet and white).

The main difference that I understand between high-fructose corn syrup and corn syrup is that to make the syrup “extra” sweet they alter it chemically.  I am not a big fan of chemically modified food.  Have you ever tasted straight corn syrup?  That ought to be plenty sweet enough for anyone!  So for me, there are enough concerns about chemically altered food to make me avoid high fructose corn syrup (and yes, I do consume it sometimes because it is in ketchup or when I enjoy the occasional Dr. Pepper); I just think before I eat and I make a conscious choice before consuming.

So my concern with agave is how much chemical modification is it going through to make it that sweet?  I think it would be a kick to figure out how to create my own sugar out of sugar cane (which will grow in Tennessee) or with sugar beets (which will grow in Michigan) just to find out how much processing needs to be done to create sugar as we enjoy it. 

Don’t you think if everyone needed to make their own sugar we would use a lot less of it?

I still have some agave nectar in my pantry that I purchased before I became more informed.  I haven’t used it recently and I will likely continue to hold it in reserve.  I’m sure it will get used eventually, some day when I run out of turbinado (a less processed version of sugar that I prefer these days) or honey.  In the meantime, please feel free to share any sources you have about agave with me.  I appreciate the education and your thoughts on the subject.

Donna Copeland is an Independent Shaklee Distributor who enjoys sharing information she picks up in her research and daily living with you here so you can be healthier and think before you eat.  You can visit her Shaklee website and see the diversity of healthy living products available at: www.DonnaCopeland.MyShaklee.com  If you make a purchase at Donna’s website she is compensated by Shaklee.

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