July 2011 Nurse Licensure Examination Result - July 2011 Nurse Board Exam Result

We just can't get enough of food can't we...

But what we don't know is that there are culprits hidden in the ingredients in the food that we eat. These culprits give us a higher risk for getting a number of degenerative chronic diseases including cardiovascular and cerebrovalscular diseases, diabetes, cancer, malabsorption of healthy oils, and many many more...

But there's one way that we can lessen the risk, if we could just look at the labels on the food packages that are stored in our fridge, food cabinets, and in everything that we consume at the grocery store. (at least taking a look at it for a second won't hurt if it's our health we're talking about)... And we would be so shocked to know that our populace is being poisoned by many ingredients deliberately added to our food supplies.

Here are just some of the ingredients that aren't good to consume everyday..

Partially hydrogenated oils make you gain weight the same way that saturated fats do -- by making you consume even more fat to get the the essential fatty acids you need. But partially hydrogenated fats are even worse. Not only do they produce disease over they long term, but they interfere with the body's ability to ingest and utilize the good fats. They are used by manufacturing companies to enhance the taste of their foods, add calories to their foods and extend the shelf life and shelf stability of those foods. Even “Girl Scout Cookies” have this...(Shame on you girls!)

Until the 1970s most of the sugar we ate came from sucrose derived from sugar beets or sugar cane.Then sugar from corn—corn syrup, fructose, dextrose, dextrine and especially high fructose corn syrup (HFCS)—began to gain popularity as a sweetener because it was much less expensive to produce, sweet and easy to store. It’s used in everything from bread to pasta sauces to fruit juices to bacon to beer as well as in "health products" like protein bars and "natural" sodas. High fructose corn syrup can be manipulated to contain equal amounts of fructose and glucose, or up to 80 percent fructose and 20 percent glucose. Thus, with almost twice the fructose, HFCS delivers a double danger compared to sugar. It gives us risk for elevated blood cholesterol levels and the creation of blood clots. It has been found to inhibit the action of white blood cells so that they are unable to defend the body against harmful foreign invaders.

Animal fats are generally considered unhealthy due to their association with high cholesterol levels in the blood. Animal fat contains some cholesterol, but saturated fat (a large component of animal fat) stimulates cholesterol production in humans and so animal fat contributes in two ways to cholesterol levels. While elevated blood cholesterol levels have been linked to heart disease, there is no necessary relationship between cholesterol intake and blood cholesterol level. A properly functioning liver regulates the blood cholesterol level by storing and releasing as well as producing and excreting cholesterol as appropriate - primarily as bile. Even vegans, whose dietary intake of cholesterol is by definition essentially zero, have cholesterol in their blood.
Lard is an animal fat produced from rendering the fat portions of the pig. Lard was a commonly used cooking oil though its use in contemporary cuisine has been diminished due to the health concerns posed by saturated fat and cholesterol.