Protein That Prevents Catabolism When Sleeping at Night

When going to bed at night, you will be embarking on a six to eight hour journey of repair and rest. During this time, the body is not being fed; we call it the post-absorptive period. In the day, the one or two hours after eating are known as the post-prandial period. During this time, the body is digesting and absorbing nutrients. When a person eats and during the post-prandial period, the maintenance needs for energy and blood glucose in the body are met. The body at this time then begins to manufacture glycogen and proteins in the muscle and liver. Once this period is over, the post absorptive period sets in.
During the day, the first hour or two after eating is known as the post-prandial period. At this time, the body is digesting and absorbing nutrients. When a person eats and during the post-prandial period, the needs for blood glucose and maintenance needs are met. At the time, the body starts to synthesize glycogen and proteins in the muscle and liver. Then the post-absorptive period sets in. The body starts using the stored nutrients in the body for energy. The liver and muscle start producing and sending amino acids and glucose out to the blood in order to maintain tissue and blood glucose metabolism. Eating frequently in the day sets in a long post-absorptive period. That is why after a fast overnight and long post-absorptive period, muscle protein and muscle carbohydrate will have been depleted. After an overnight fast, muscle protein breakdown exceeds synthesis of muscle protein. What comes out clearly here is that at night, the muscle is broken to feed the liver/gut etc and other tissues.
How do you then keep out of the post absorptive period and prevent loss of muscle overnight? The secret is to understand the handling of amino acids and protein by the body. Net muscle protein status called catabolism is determined by equation protein synthesis minus protein breakdown. Protein meals containing at least 20-30 grams of fast digesting protein will prevent catabolism when one is sleeping. Food protein such as eggs, cheese, and quality protein drink minimizes or prevents any catabolism when one is sleeping. These food types are ideal for increased protein synthesis but do nothing to avoid protein breakdown. Milk protein contains about 80% casein and 20% whey. The whey and casein in milk are absorbed separately. Ingestion of milk produces rapid rise of amino acids in an hour in the body.

Mohamad's expertise is in the health and exercises for women you can visit his site. He also writes about other health related topics such as back exercises for women

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Light and Healthy Cooking Made Simple

Cooking light is all relative to what it is your diet already consists of. However, it is a change that can have drastic health benefits for you and your family. Things like switching from butter to olive oil, complex carbohydrate items to whole grains, and red meat to fish are simple ideas but have been proven to increase overall health and well-being.
These methods all encompass the Mediterranean Diet and style of cooking. Cooking light and healthy can be easy as long as you know what types of foods to be cooking in the first place! Here are the staples of the Mediterranean diet as a reference for your future cooking endeavors:
•Oilve Oil - "The ultimate fat." Contains monosaturated fats, antioxidant and anti-inflammatory agents, Omega-3 fatty acids, and can help decrease the risk of heart disease.
•Vegetables - Full of antioxidants, vitamins, fiber, potassium, calcium, B-carotene, folate. Things like peppers, tomatoes, spinach, eggplant, artichokes, broccoli, rabe, and dark leafy greens are some of the best.
•Fruits - Any color, any shape, any form. Apples, grapes, pomegranates, bananas are super fruits.
•Legumes/Grains - Contain high fiber, magnesium, vitamins E & D, protein, calcium, iron, zinc, and folate. Some of the best are chickpeas, lentils, and whole grain products.
•Fish/Shellfish - Fantastic sources of protein, high in Omega-3 fatty acids. Stick with things like tuna, salmon, bass, squid, and shrimp.
•Red Wine - In moderation (one or two small glasses daily), has proven to have a ton of health benefits. Increases HDL, helps digestion and absorption of nutrients, and can help regulate blood sugar.
•Nuts - Perfect snack! Monosaturated fats, high in amino acids, protein, and fiber. Vitamins E, folate, calcium, and magnesium all present in these super snacks.
•Low/Non Fat Dairy - Feta and goat cheeses, yogurts, skim milk, cottage cheese, other reduced or non fat dairy items.
•Red Meat - IN MODERATION....Consume lean cuts of meat like lamb or veal.
To make the change in your diet to that of the Mediterranean style is really simple. This is because the food types, cooking methods, and even tastes are very much familiar to most, if not all of us. The changes needed should be small, gradual yet deliberate and must be sustainable to ensure comfortable success for the long term.
Stick to these super foods and healthy cooking will become easier than you thought. It doesn't take a huge change, just a different way of thinking about foods to make a big difference.

Eat, Drink, and BE Mediterranean!
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The Fast and The Delicious: Tokyo Swift

Living, working, and even traveling in Japan could be quite hectic. You'll see that you turn to fast food pretty much everyday in Japan just to keep up with the pace of life there. The truth is, though, that any restaurant food in Japan, even at what you would call sit-down restaurants, is fast. I don't think I've ever waited more than 10-15 minutes for my food in Japan. Japanese fast food is a bit different from your synthetic McDonald's hamburger (though there's plenty of that too). There are plenty of casual and inviting places where you can get great food at great prices and unbelievably quickly.
The most notorious fast food restaurants in Japan (and now in the US as well) are the beef bowl - "Gyudon" - restaurants. These include 24-hour chains such as "Yoshinoya," "Matsuya," and "Sukiya." Yoshinoya is the largest chain of beef bowl restaurants in Japan. The first one was opened in Tokyo's fish market in 1899. These chains compete heavily for customers, leading to price wars that have brought down the cost of a beef bowl to about $3. Although the beef bowls are prepared primarily with American beef, an import ban from 2004 to 2006 caused a slowdown in production, and either Australian beef or Japanese beef was used instead. Today beef bowl lovers are able to once again enjoy the original taste. Beef bowl chains serve much more than the beef-on-rice delight; you can choose from a variety of beef bowls prepared with different sauces and toppings, or you can go for something completely different like curry-rice. Everything is prepaid for using automatic ticket vending machines at the entrance.
With the influence of Western culture on Japan, burgers have started dominating the country's fast food industry. McDonald's does, however, not have a monopoly over the burger and fries market, as chains such as "Mos Burger" serve very respectable grub. Both in McDonald's and the Japanese chains, the originally American delicacies are served with a unique Japanese twist to them. The chicken teriyaki burger at Mos is to die for.
"First Kitchen" is another fast food joint in Japan where you can not only find burgers, but also soups, pizza, pasta, floats and ice cream. This chain serves fries in eight different flavors!
If you are using the trains to travel around in Japan, which you probably are, you will come across "soba" or buckwheat noodle stands at almost every station. These places offer simple noodle-soup dishes with various toppings. Ordering and payment are usually settled at the entrance with automatic vending machines here as well. Ramen noodle restaurants, though not always located next to train stations, are just as fast and delicious.
Noodles, burgers, and beef bowls have been long recognized as fast food items, but the recent fast food craze in Japan is "Takoyaki," which are round grilled octopus dumplings. There is nothing new about the food itself, as it's consumed regularly at festivals and other occasions, but many Takoyaki specialty stores have started popping up around the country, one of them being the "Gindaco" chain.
And when all else fails, there's always that 24/7 convenience store around the corner.

Josh Shulman, Author of "All-You-Can Japan: Getting the Most Bang For Your Yen" http://www.allyoucanjapan.com/

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Sprouts Nutrition - Health Benefits of the Most Common Sprouting Seeds

Growing your own sprouting seeds at home can be a gratifying and beneficial means to have fresh produce on hand all year long. Discover the benefits of sprouts nutrition from 4 of the most well-liked seeds for sprouting, Alfalfa, Clover, Radish, and Broccoli.
Alfalfa sprouts from alfalfa sprouting seeds presented a generation of Americans to the joys and health benefits of sprouting and eating sprouts. And the love affair still rages today. Alfalfa sprouts are simple to produce and packed with nutrition. They're a wonderful addition to any healthful meal.
Alfalfa sprouts are a nutrition powerhouse containing a substantial source of phytoestrogens that are associated with the prevention of the discomforts of menopause, osteoporosis, as well as cancer and heart disease.
Saponins found in alfalfa sprouts could help to reduce cholesterol. Alfalfa sprouts are also a high-quality source of vitamin K as well.
If you like alfalfa sprouts you'll love the sweet mild flavor of red clover sprouts from clover sprouting seeds. These sprouts are in fact larger and more savory than alfalfa sprouts. They are also slightly crunchy and are a terrific supply of superfood nutrition. Clover sprouts are of course simple to produce and the hulls are simpler to wash off than with alfalfa sprouts. They are a wonderful add-on to sandwiches and salads.
Clover sprouts nutrition has the biggest food source of isofavones of any of the various sprouts you are familiar with. Isoflavones are proven to have incredibly powerful anti-cancer qualities. They are also helpful in the prevention of the symptoms of menopause as well.
If you like radishes you will of course love the zesty crunch of radish sprouts. They are also very visually appealing as well. If you'd like to add a little excitement you can add them to your alfalfa or clover sprouting seeds to give them a good little kick.
Radish sprouts grown from high quality sprouting seeds have an abundance of nutrition offering twenty nine times more vitamin C than milk and four time more vitamin A. Radish sprouts also have ten times more calcium than potatoes and have more vitamin C than pineapple too.
Broccoli sprouting seeds are very common for growing broccoli sprouts particularly since it has been revealed that they have an remarkable amount of the cancer-fighting phytochemical, sulforaphane. You can learn a good deal more about sulforaphanes at Wikipedia.com.
Research studies at Johns Hopkins University have shown that broccoli sprouts grown from broccoli seeds have fifty times more sulforpohane than a fully grown head of broccoli. Besides that sprouting broccoli seeds contain glucosinolates and isothiocyanates, substances that protect cells from becoming malignant, at 10-100 times greater levels than in fresh broccoli.
A new study performed by a research group led by Bernhard Juurlink at the University of Saskatchewan has revealed eating sprouted broccoli seeds during pregnancy may give your kids with life-long protection against cardiovascular disease.
In addition, broccoli seeds for sprouting are sources of plant estrogens, similar to human estrogen, and so are effective in cases of PMS, menopause, hot flashes and fibrocystic disease.
Delicious healthful broccoli sprouts are a rich source of nutrition including vitamins A, B, C, E and K, anti-oxidants, the minerals calcium, iron, magnesium, phosphorus, potassium and zinc. Also carotene, chlorophyll, amino acids, trace elements and antioxidants. Broccoli seeds for sprouting contain as much as thirty five% protein.
As you can see sprouts are a powerhouse of nutrition. They are easy to grow in your home all year round and are a fantastic addition to any meal.

Provide your body the benefits of sprouts nutrition and purchase the lowest cost highest quality sprouting seeds online at OrganicSproutingSeeds.com and begin growing your own scrumptious, so fresh they're alive sprouts at home.

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Breakfast Treats: Pancakes And Fillings

The idea of having pancakes for breakfast is a fantastic one. The reality is that we don't often have time to actually have them. In the mornings we have to shower, dress, prepare lunch, sort the children out, get them to school and get to work - we often don't have time to mix up a batch of pancakes and concoct a delicious, healthy topping to go with them.
There is an answer, however, in the form of Aunt Jemima Pancake Mix. This easy to make mix requires only milk (or water) and eggs to create the perfect pancake mix every time. All you need to do is combine all the ingredients and mix with a wire whisk just until the lumps disappear. That's it! It doesn't take long at all and can easily be incorporated into a morning schedule. The question then is what do you have with your pancakes?
There are a variety of options for a healthy and hearty breakfast. Try these apple crepes out to start with.
Prepare the pancake mix normally and pour about a quarter of a cup of the mixture into a hot skillet. Allow to cook for about 30 seconds or until the top looks dry and then flip the pancake and cook for another 30 seconds. Repeat for the rest of the mixture, occasionally remixing if the liquid become too thick or lumps start to form.
That's your pancakes prepared. To make the apple filling you need to melt some butter in a large frying pan over a medium heat. Add peeled and sliced apples and cook in the melted butter for about six minutes until softened. Add about a quarter of a cup of Aunt Jemima Syrup, half a teaspoon of cinnamon and a dash of salt. Stir for about three minutes or until it starts to thicken. Your apples are now ready. The best thing about this is that you can prepare them the night before and just warm them through in the morning to save time.
Place approximately a tablespoon full (or as much as you think your pancakes can take!), fold over both edges to create the crepe and sprinkle with powdered sugar or more syrup if you prefer. Delicious and healthy.
Fancy something a little bit sweeter and a bit more American? How about Peanut Butter and Chocolate Chip pancakes?
All you need is the Aunt Jemima pancake mix, one and a half cups of Aunt Jemima Syrup, half a cup of peanut butter (Jif Peanut butter is recommended), half a cup of chocolate chips (Hershey's Semi-Sweet Chocolate Chips are good) and a cup of water.
Warm your syrup in the microwave for two minutes, add your peanut butter and stir thoroughly with a small whisk. Now combine the pancake mix, water and half a cup of the peanut butter and syrup mix and stir until the large lumps disappear. stir in the chocolate chips and cook on a hot griddle or pan as per the pack instructions or until golden brown. Turn out onto a plate and top with the remaining peanut butter and syrup mixture.
Great for the winter, this will give you loads of energy to get you through to lunch time!
There a lot more pancake mixtures you can experiment with for breakfast (or lunch or dinner!). Give them all a try and don't be afraid to experiment. At the very least, by the end of it you will be able to make the perfect pancake!

Ben Greenwood is writing on behalf of American Soda, importers of American breakfast foods including Aunt Jemima Pancake Mix and Aunt Jemima Syrup.

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Chlorella Review - Choosing The Right Chlorella

Chlorella is an organism that many of us have now heard of. It's a single celled algae that's part of the blue/green family of algae and it's loaded with benefits. Before modern times, chlorella's nutrients weren't very accessible to the human body. This is due to the hard outer cell wall surrounding each chlorella algae cell. This thick cell wall kept the body from being able to access all of the wonderful nutrients locked away inside the chlorella cell. But in modern times, methods have been discovered that allow manufacturers to actually crack the cell wall of the chlorella algae, giving us access to the nutrients locked within, nutrients like chlorophyll and trace minerals and vitamins that aren't readily present in the modern diet. But this "cracking" of the cell wall of the chlorella algae can pose a few problems. So finding a brand of chlorella that's safe and has a high quality control standard is key. There are a lot of makers of chlorella out there, and not all of them have the same quality standards.
Processing chlorella in such a way that the nutrients and nutritional value of the cell is kept intact can be a somewhat difficult task. For one thing, it's difficult to destroy a part of the cell without damaging the rest of the cell. Chlorella's nutrients wouldn't be very valuable to the human body if, in the process of cracking or destroying the cell wall, the rest of the nutrients were either contaminated or destroyed along with the cell wall. So what you're really after is a manufacturing process that's not only safe, but powerful enough that it destroys or cracks the cell wall of the chlorella, yet not so powerful that it damages the valuable nutrients locked inside the cell. A lot of manufacturers of chlorella use sound waves in order to accomplish this. Sometimes referred to as ultrasonic, they'll target the chlorella with a specific sound frequency which is able to crack the cell wall, but doesn't damage the other nutrients present within the cell. There is more than one method that manufacturers use to unlock the nutrients hidden inside the chlorella algae, so before buying a brand, you might want to do a little bit of research to see what methods the different companies use to crack or pulverize the cell wall of the chlorella algae.
But what of the inherent dangers that come with how chlorella is processed. It's a general rule among nutritionists that foods which are closer to their raw or natural state are generally more useful and nutritious to the human body. The more something is processed, the less useful it generally is to the body. With chlorella, because of the harvesting and manufacturing process, it's easy for contaminents to sneak into the chlorella mixture, especially after the cell has been made vulnerable by cracking the cell wall. In years past, chlorella algae has been shown to experience contamination that happens during one or more stages of its processing. This is why, when you're buying chlorella, it's a very good idea to do some research to find out if the brand you're wanting to buy uses high quality control standards that have been proven over a period of time. There are many manufacturers of bulk chlorella in the world, so you need to be somewhat careful about which brand you intend to purchase. Not only is it easy for fillers to be added to chlorella powder, the quality control standards for some brands is not as high as with other brands. So be careful.

Thanks for checking out this general chlorella review. If you're wanting a more full spectrum green powder with lots of different ingredients besides just algae, check out this green superfood review.

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Earth Friendly Food Storage Containers

Food Storage Containers That Are Earth Friendly
Any food storage container can be considered earth friendly as long as it cuts down on the use of plastic wrap or foil. Plastic wrap or foil tend to be discarded when all food packed in them are removed, and this contributes to garbage - most of which is not immediately degradable - and thus remain as a pollutant for a long time. A container, on the other hand, can be cleaned and used again and again and properly made ones can keep food fresh for just as much time as in foil or wrap. There may be some disadvantages in that you cannot put these containers in a microwave unless they are specifically designed as such, but this is a minor irritant that is not as much as producing garbage from foil and plastic wrap.
Earth friendly food storage containers are those that can be used over and over again for years and are made in these modern times using various materials. There are safety concerns, however, about Bisphenol A (BPA), which is a plasticizer that has raised issues about health issues, including cancer. This has led to many companies clearly differentiating their products to specify those that have BPA and those that are free of BPA, leaving the customer to make a choice.
The best food storage containers are however still the glass and stainless steel ones that are really green products, because apart from the use they have made of energy and the earth's resources for their manufacture, they can go on for years and even passed down from generation to generation. Glass is normally microwavable and is also very easy to clean. It will never get stained or retain odors as some plastic containers are known to do. Glass containers do require careful handling as they are fragile. Stainless steel has almost the same properties, except that it cannot be put into a microwave. And it scores over glass in that it does not break even if dropped by mistake.
Biodegradable Containers
Food storage containers are now available made of 100 percent biobase which is cornstarch that has not been genetically modified. These are biodegradable and thus would eminently fit the label of being earth friendly. They have also no wax or plastic lining that can be objectionable. They biodegrade in about four months so even if you dispose of them in the garbage you can rest easy.
Similar food containers are also made from sugarcane bagasse. They can be put in the microwave or freezer to hold food for consumption. A lot of companies making food products have chosen to use these biodegradable based products to market their products in, which are a popular choice at take-out counters.
Paper is another material used to make such containers. The liners that these containers have are made from cornstarch. Plastics have also now been developed which have an additive that makes the material biodegradable. The time period for this is 3 years compared to the couple of months for agricultural product based material.

Writing is a hobby which I have picked up again after being away from it for a couple of decades. Four decades actually while I was busy with a career as a civil engineer. Whether I will be successful and be able to earn some money from writing I do not know. But one thing is certain. The hours of the day go by quite easily when I am writing and reading, and that is how I would like the rest of my life to be. I write on almost any topic that interest me, and my articles are on view on the web.

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