Posts Tagged ‘Energy’
Posted by nepeht on April 1, 2010
Way #41: Get a Little Obsessed for a While with ENERGY in order to faciliate your journey to Gluten-Free Simplicity
Posted by nepeht on July 9, 2009
Way #41: Get a Little Obsessed for a While with ENERGY in order to facilitate your journey to Gluten-Free Simplicity
BUT what could Gluten-Free Energy look like?
This is about getting a little obsessed with this issue for a while so that you can learn about:
- Your own energy needs;
- The vast variety of G-F energy options that are healthy; and
- About which ones of these healthy energy options work for you individually.
To start out, one might construct a chart to monitor one’s experiences of energy in her/his own life over the next month. This can be a really simple qualitative, journal-type thingee where one simply notes what they consumed (including supplements) in the left column and how they felt in the hours afterward in the right column.
Do this for about a month and it can be revealing for almost anyone. I have tried it and it really helps.
I have researched and written about some of this before in several postings. Just type in the word “energy” in the “search” box on this page (look up and to your right) and you will find some of them.
For now… just think… what would my world look like if I had more good energy?
Posted by nepeht on January 10, 2009
Braised Sweet-and-Sour Pork Loin with Cabbage
(Serves 4-to-6 hungry Adults)
- A 10-12 inch Cast Iron Skillet or stove-to-oven skillet with high sides (at least 1 & 1/2 inches)
- 2 to 3 Lbs of either Pork Loin or Pork Loin Grilling Strips
- 3 Tablespoons of Vegetable Cooking Oil
- Salt, Black Pepper, and Garlic Salt in shakers
- 1/2 Cup Brown Sugar
- 1/2 Cup White Distilled Vinegar
- 1/4 Cup Margarine
- 1/2 Cup Water
- 1 to 2 Lbs of Fresh Cabbage, thinly sliced
- 1 Medium yellow Onion, thinly sliced
- 1 Cup of Fresh julienne (Matchstick) carrots
- Heat large cast iron or stove-to-oven skillet over medium heat.
- Add oil and heat oil over medium until hot
Add pork loin to skillet with as much of the meat as possible directly touching the oil.
Cook uncovered for 10 minutes.
Sprinkle Salt, Pepper, and Garlic Salt over each side of meat as if to taste.
Turn Meat, season again and cook another 10 minutes.
Add Water to skillet.
Spread sliced Onion over meat.
Spread sliced Cabbage over onion and meat.
Pre-heat oven to 350 degrees Fahrenheit.
Mix together Vinegar, Sugar, and Margarine until Margarine is in very small lumps.
To the liquid mixture, add seasoning of salt, pepper and garlic salt as if to taste.
Pour mixture over ingredients in skillet.
Cover skillet and place in middle of oven for 15 minutes.
Add carrot sticks to ingredients in skillet, Cover and place in middle of oven for another 15 minutes.
Uncover and place in middle of oven for 15 minutes.
Slice pork loin and serve with cabbage/onion/carrots and sauce on top.
Note: 1.If using pork loin, it might be best to cut the loin into two or three long pieces.
2. If using pork loin grilling strips, it might be smart to trim some of the bulky fat off of the loins prior to serving.
* Be sure to use Gluten-Free versions of this ingredient.
Posted by nepeht on December 13, 2008
So what can a person with Celiac Disease and a need for a Gluten-Free Diet eat that will make her/him feel healthy also well as give her/him lots of good energy?
The energy from food that we need to function is referred to as calories. And calories come from proteins, carbohydrates and from fats. According to Medline:
“Technically, 1 calorieis the amount of energy required to raise the temperature of 1 gram of water 1 degree Centigrade. The calorie measure used commonly to discuss the energy content of food is actually a kilocalorie or 1000 real calories. This is the amount of energy required to raise 1 kilogram of water (about 2.2 pounds) 1 degree Centigrade.
Different foods contain different amounts of energy — which is why a small piece of chocolate can have many more calories than a similarly sized piece of lettuce.
However, since calories are a measure of energy, there cannot be, as some diet books claim, different types of calories. A fat calorie has the same amount of energy as a protein or carbohydrate calorie.” From Medline.
On the other hand, calories from different sources seem to effect and cost the body differently. There are various arguments over which sources of calories are best for people and which sources of calories contribute most to weight gain and health problems. “When it comes to weight gain or loss, a calorie is a calorie regardless of its source, says Edith Howard Hogan, a registered dietitian in Washington, D.C.” (from USA Today).
- “Carbohydrates contain about 4 calories per gram
- Proteins contain about 4 calories per gram
- Fats contain about 9 calories per gram (2.25 times more energy than carbohydrates or proteins) and
One pound of body fat contains about 3,500 calories.” from http://www.webdesignpros.net/wellness/calories.html.
Moving on, we notice that the source of the calorie (ie., from fat, protein or carbohydrates) is of importance.
“A calorie is the energy value of food. Foods that have more calories provide more energy, foods with fewer calories provide less energy.”
“CHO, fat and protein are called the “energy nutrients” because they are the only nutrients that provide energy directly to the human body. Your body obtains energy by the breakdown and utilization of these three nutrients. Each of the foods that we eat, have some combination of the energy nutrients.”
“Some foods, like an apple, contain mostly CHO. Other foods, like a hamburger patty, contain mostly fat. Milk contains some of each of the three energy nutrients.”
“The energy value of each food depends on how much CHO, fat and protein it contains. This information can be easily obtained using the information provided on most food labels.”
“If you choose more of your foods from CHO sources (as suggested by the Food Pyramid), you can actually eat more food without risking eating too many calories. On the other hand, you do not have to eat much fat to equal quite a few calories because fat calories accumulate more than twice as fast.” from Whole Health.
From the Medline and NIH come some basic Diet recommendations FOR NORMAL’s (NOT written for persons with Celiac Disease or Gluten-Sensitivity):
- ” Do not eat meat more than once a day. Fish and poultry are recommended instead of red or processed meats.
- Avoid frying food because food absorbs the fats from cooking oils and this increases dietary fat intake. Bake or broil food instead. If you do fry, use polyunsaturated oils, such as corn oil.
- Include adequate fiber in your diet. Fiber is found in green leafy vegetables, fruit, beans, bran flakes, nuts, root vegetables, and whole grain foods. Fiber often makes you feel full without having to eat excess calories.
- Do not eat more than 4 eggs per week. Although they are a good source of protein and low in saturated fat, eggs are very high in cholesterol, and should be eaten in moderation for that reason.
- Choose fresh fruit for desserts rather than cookies, cake, or pudding.
Cut down on salt, whether it be table salt, or flavor intensifiers that contain salt such as mono sodium glutamate (MSG).
- Too much of anything has its drawbacks, whether it be calories, or a particular type of food. A well-balanced diet with creativity and variety are best suited to your needs” from MedlinePlus.
This is of particular interest because if one studies these basics and fits them into the need for being Gluten-Free as well as the need for more calories/energy from protein rather than from fats, one might get closer to a personally valuable understanding of their own diet.
Simply glancing over the list above, one can see that:
- with number 3, one needs to become aware of foods that are high in fiber yet absent of Gluten.
- regarding number 5, it seems that one needs to avoid Gluten-containing desserts and go for the fruits which are all Gluten-Free.
- Also regarding number 5 it is recommended that one skip MSG-containing flavourings as well as salt as much as possible.
This brings us to a need to better understand Nutrients. According to the Brian Mac Sports Coach Site, the Nutrients are:
- “Proteins – essential to growth and repair of muscle and other body tissues
- Fats – one source of energy and important in relation to fat soluble vitamins
- Carbohydrates – our main source of energy
- Minerals – those inorganic elements occurring in the body and which are critical to its normal functions
- Vitamins – water and fat soluble vitamins play important roles in many chemical processes in the body
- Water – essential to normal body function – as a vehicle for carrying other nutrients and because 60% of the human body is water
- Roughage – the fibrous indigestible portion of our diet essential to health of the digestive system”
Mac writes that, “Energy is Like fuel for a car, the energy we need has to be blended. The blend that we require is as follows:
- 57% Carbohydrates (sugar, sweets, bread, cakes)
- 30% Fats (dairy products, oil)
- 13% Protein (eggs, milk, meat, poultry, fish)”
Just from this, a person with Gluten-Sensitivity has to ask, so where am I going to get my Carbs? And if you are like me, you increased both your Fat and Protein intake. it does not take a Dietitian to know that Neither of these options is going to be good in the long run.
It seems a valuable idea here would be that of finding more Gluten-Free sources of Carbohydrates. But at the same time being careful NOT to over do anything. BUT NOT SO FAST!!! Then we run into this:
“The facts tell us that higher-carb diets are harder to stick with
than with lower-carb diets, that low-carb diets do better to
improve blood tests reading including increased “good”
cholesterol levels, while low-fat diet decrease “good”
cholesterol; that lower-carb, higher-fat diets increase energy
expenditure through the day by enhancing body heat production
so you can consume extra 300 Cal. and still be losing weight,
“On the other hand, medical statistics shows that higher-carb
diets are OK if you are a very physically active person, don’t have
emotional eating problems, or your metabolic makeup allows
you to easily burn calories, at rest or/and through exercising.”
Please read more about it following these URLs:
Calorie Intake On Atkins and Low Carb Diets
Why you should never drop below 1,200 calories
The Glycemic Impact Diet
secrets-of-gi-diet.html” from Diet Expert Tanya Zilberter, Ph.D..
So clearly there is much more to learn about this, but hopefully you are getting something out of this as am I.
Gluten-Free Energy Diet (part 1): Energy Levels with Celiac Disease and Its Partner, Gluten-Sensitivity
Posted by nepeht on December 9, 2008
How is your energy level these days? If you are like me then you are possibly looking for various ways to boost your energy because Celiac Disease (CD) and its Gluten-Sensitive (G-S)partner tend to take just about all I got sometimes.
There are always the standard recommendations for boosting energy such as eating right (woopssss!!! right there…. bang bang bang bang… “problem sir”!!!!)..
Even with the best information in the world, it can be difficult to “eat right” when one has CD or G-S. First of all, the energy to follow such advice is already lacking from the start. Then, there are other issues such as adverse cravings etc…
I am not meaning to poo poo it all. Just to be realistic… at least being true to my reality.
OK… wait a minute. I am NOT trying to bring you down. I’m just trying relate ya see???
I remember hearing about an early French scientist who proposed the idea that energy never really goes away, it just changes form or phase. Well, if that is so, then where does it come from one has CD and/or a G-S problem? Perhaps supplements could help kind of like little pieces of kindling for a fire.
Then there is the idea of getting plenty of sleep… man sleeping is also irregular (at best) these days.
But no kidding, I do try to eat enough veggies, fruits, proteins, dairy etc…, but it never seems to be enough to boost my energy level. I even take B-12 injections sometimes.
I have been curious about supplements. I found a site that gives some specific recommendations about CD and Vitamin supplements. Exploring this can help clue one into the various related vitamins if nothing else. But first I need to quote from the site:
“Claims made on line about specific vitamins formulas or individual health supplements on or through this site have not been evaluated by the FDA and Vitamins on line custom vitamins, custom multivitamins, herbal supplements and health supplements are not approved to diagnose, treat, cure or prevent disease.”
Now, I can say that this site is at http://www.mitamins.com/formulation/showFormulaDetail.do?AT=showOutDetail&actionType=formulator&dformulaID=966&diseaseName=Celiac .
It is interesting to see the various vitamins that a person with CD or G-S might need as a supplement to her/his diet.
I am not recommending that anyone try this. But it is food for thought. And I hope it is food that gives energy instead of that which taketh away.
To be Continued … as soon as I get the energy.