video conferencing cookbook |
||||
|
News for 01-Apr-25 Source: MedicineNet High Blood Pressure General Source: MedicineNet High Blood Pressure General Source: MedicineNet Diabetes General Source: MedicineNet High Blood Pressure General Source: MedicineNet Diabetes General Source: MedicineNet Diabetes General Source: MedicineNet Diabetes General Source: MedicineNet High Blood Pressure General Source: MedicineNet Diabetes General Source: MedicineNet Diabetes General |
The Best video conferencing cookbook websiteAll the video conferencing cookbook information you need to know about is right
here. Presented and researched by http://www.mdnewscast.net. We've searched
the information super highway far and wide to provide you with the
best video conferencing cookbook site on the internet today. The links below will
assist you in your efforts to find the information that you are looking
for about
video conferencing cookbook
If you have struggled to find the wealth of information you need about video conferencing cookbook, then breath a sigh of relief because you have arrived at a web site that contains an abundance of video conferencing cookbook information. We consider ourselves experts in the field of video conferencing cookbook, we have a great interest in the subject and have dedicated a great amount of our own time sourcing good solid video conferencing cookbook information. Once we had our database of video conferencing cookbook web sites we sifted through it closely and came to the conclusion most of the entries were just rubbish. However we did find several which we are sure will provide you with exactly the video conferencing cookbook info you are looking for and invite you to click one of the links here. video conferencing cookbook
If you want specific information, such as information about video conferencing cookbook Web directories are the way to go, because they search all the contents of a website. Indexes use software programs called spiders and robots that scour the Internet, analyzing millions of web pages and newsgroup postings and indexing all of the words, including video conferencing cookbook. Indexes like AltaVista and Google find individual pages of a video conferencing cookbook website that match your search criteria, even if the site itself has nothing to do with what you are looking for. You can often find unexpected gems of information this way, but be prepared to wade through a lot of irrelevant information too. Our video conferencing cookbook information is apposite. Search results may be ranked in order of relevancy eg the number of times your video conferencing cookbook search term appears in a document or how closely the video conferencing cookbook document appears to match a concept you have entered. This is a much more thorough way to locate what you want. Alternatively you can go with our video conferencing cookbook recommendations and save a lot of time. Carbohydrates: Why Size Matters by: Laura Turner
If I collected a dime for each time I've seen or heard the word "carbohydrate" - or picked up a book on the subject, for that matter - I'd be a wealthy woman. And of course we've all heard the buzzwords: simple carb; complex carb; high carb; low carb; no carb. But do we really know what a carbohydrate is? And are carbs really as bad and fattening as we're told they are? In this article, I'll make my best attempt to unveil the mystery of the carbohydrate - and why it's gotten such a bad rap. After all, it's the molecule both scientists and nutritionists know is the main source of the body's energy. BASIC CHEMISTRY: First the boring stuff. The basic chemistry of a carbohydrate. I'll keep it brief: Carbohydrates contain a carbon atom attached to water molecules. This is important because it's the structure and size of a carbohydrate which influences the speed by which it's converted into glucose (sugar) and then into energy. WHY ARE CARBS USEFUL? Before we take a look at the different "sizes" of carbohydrates, let's look at why they are useful to us. Aside from supplying the body's energy, carbs are also useful for the proper functioning of internal organs, as well as proper function of the muscles and nervous system. The most exciting feature of a carbohydrate, in this writer's opinion, however, is it's ability to aid in protein and fat metabolism.So as it turns out, when used wisely, carbohydrates are actually useful in burning fat. THE THREE PRINCIPAL CARBS FOUND IN FOODS: Next let's take a look at the three basic carbohydrates found in foods (Still boring but stay with me). They are: simple sugars, starches and fiber. Simple Sugars come in two varieties. The monosaccharide (meaning one sugar) are quickly digested and almost immediately utilized by the body due to their "simple" structure (think fruits, fruit juices and honey). The second, disaccharides, act in almost the same way and are one molecule larger. The disaccharides, however, tend to be more of the refined sugars are very sweet to taste (think white sugar, candy etc.) The second basic type of carb is the starches or what we would consider complex carbs (the polysaccharides): foods such as potatoes, wheat, rice, corn. These carbs are slow to break down and take some time to be converted into energy. Finally, there's the fibers (think bran). Fibers don't have a lot of energetic value, however, they do lend some support to the body. Because they don't add much sugar to the system, they make it further through the pipeline to help with intestinal function and elimination. Moreover, they reduce cholesterol and slow fat absorption. WHY SIZE MATTERS The theory behind low carbohydrate diets is, when the body consumes too many carbohydrates the excess will become stored by the body as fat. This is true. When the body ingests a carbohydrate, it aims to convert it to glucose as soon as it can, so that it can be utilized by the body. If there is some excess, no problem, it will get stored as glycogen in the limited space of the muscles. The trouble arises, when the stores exceeded capacity: the remaining molecules are stored as fat in fat cells that can infinitely expand (horrors!). Yet, what if there was a way to outsmart this system by using the different "sizes" of carbohydrate molecules to your advantage? What if you could keep the body burning carbs at a steady rate according to the speed of your metabolism and your activity level? Enter the glycemic index. The glycemic index is a scale which tells you (on a food-by-food basis) the rate at which a carbohydrate is converted into glucose. The scale is calibrated by glucose itself (which is rated at 100). The higher the number the faster the conversion. First used by diabetics to prevent flux in blood sugar, the glycemic index (GI) has become a popular way to get all the benefits of carbohydrates without the threat of fat storage. Here's what the scale looks like:
HOW IS THE GI HELPFUL? If weight loss or weight maintenance is your goal (isn't it everyone's?), creating a diet around lower GI foods will decrease peaks in glucose levels. It's as simple as that. You can implement this eating pattern by scanning the low glycemic foods and aiming to consume a serving at each meal (Be sure to see the article on food combining in this issue). This will also help you avoid both the "highs and lows" of the refined sugar rush. Higher glycemic foods can be useful, too, and are considered the "recovery" foods. Medium and high GI foods should be consumed for up to two hours after exercise to recover lost carbohydrates and maintain steady blood-sugar levels. Because metabolism varies from person to person, it would be well worth your time and effort to continue a personal study of the glycemic index. Enjoy your carbs by checking in on your favorite foods and decide when it's best to consume them. Where to get this information: You can get the skinny on the glycemic indexes of all your favorite carbohydrate foods. Check out the searchable data base at: www.glycemicindex.com In closing, here's a few guidelines to help you put your carbs to good use: Aim to eat several small meals during the day. Choose one serving of carbs for each, preferably low GI. When in doubt choose carbohydrates that are naturally occurring such as vegetables and fruits. Minimize refined sugars whenever possible. When consuming breads aim for wheat instead of white. Try to substitute white potatoes with sweet and substitute brown rice for white.
|
|||
|
http://www.medmeet.com/ |
||||
| Drugestore On-the-Net Law Meet Medical Newscast |