SweetAdditions

Toddlers are notoriously picky eaters and easily grab the attractive food. A baby needs all kinds of nutrients in his growing days. For the first 6 months the baby gets its necessary dose of iron from their mother’s breast milk. The struggle gets stronger for moms as the child grows because they have to feed their babies with terms applied by their kids. According to the Centers of Disease Control and Prevention, iron deficiency is seen often between six months and three years of age. A deficiency can lead behavioral problems and delay in development. To guard against iron deficiency parents should take care that there is always iron rich foods frequently available at each meal of their kid.

For strong and healthy body, iron is necessary by the body. The demand of iron increases during time of growth and development. Iron is very important for production of red blood cells, which carries oxygen around the body. They also help in release of energy and development of nerves as well as neurotransmitters in the brain. The deficiency of iron will result in anemia, which causes tiredness and listlessness. Toddlers need an average of 6.9mg of iron per day. To start talking and walking iron is very important for the baby. There are two types of iron heme iron, the most easily absorbed iron and non-heme iron; it is not easy for the intestines to absorb. Eating both sources of iron is good for health. Heme iron helps to improve the absorption of non-heme iron. Read the rest of this entry »

Psyllium husks, also known as ‘isabgol‘ or ‘isphagula’, are portions of the seeds of the plant Plantago ovata, (genus plantago). They are indigenous to India and Pakistan. Psyllium husk is the outer shell of the seeds from this plant that frequently ground to extract a clear, glue-like substance called mucilage. This mucilage contains a high-level of soluble fiber and other beneficial constituents that are frequently used to treat a variety of ailments. A psyllium husk was introduced to the United States as herb to relieve constipation. Psyllium husks are extremely rich source of fibers and so now they are considered as an effective fiber supplement.

Oat bran, a good source of fiber, provides about five grams of fiber per 1/3 rd cup while psyllium husk provides up to 71g of fiber for that same one-third of a cup. So, the psyllium husks are the favorite of many manufacturers who make dietary fiber supplements and powders. Psyllium husk are soluble in water and expands and becomes mucilaginous on wetting. Also, they are indigestible which makes it useful to promote healthy bowels, and other gastrointestinal functions. Nowadays, people are interested in using psyllium husk for purpose of weight loss.

Appropriate intake of daily dietary fiber can help to improve your digestive health. After the ingestion of psyllium husks, they travel through the human digestive system and absorb water and toxins. On coming to contact to water, psyllium seeds swell 10-20 times their size. This results in bulkier as well as softer stool that leads to fewer problems with passing stool. It is recommended to drink adequate amount of water if you are taking a fiber supplement. It is beneficial for those people who suffer from obesity, high cholesterol and diabetes. The main focus of this article is on how psyllium husk is used for weight loss. Read the rest of this entry »

People have a variety of options to select while they are looking for a spread for cooking or to enjoy on freshly baked rolls. Also, these options are expanding rapidly from dairy based margarines to vegan margarines to real butter. Regarding the health concern, you may be confused whether to select butter or margarine to place on morning toast. Some research come out proving that butter is a healthier choice while some other researches prove that margarine is healthier. It is necessary to see the fat content of both butter and margarine to determine which one is better for heart health.

Butter:

Butter is an animal product and also high in both dietary cholesterol and artery-clogging saturated fat. Thus, it raises the risk of heart disease and stroke. However, many people prefer the taste of butter over margarine. Regarding butter, some concerns are also there that butter contains traces of hormones and antibiotics.  Butter is a good source of fat-soluble vitamins A, D, E and K which is the plus side of butter. Read the rest of this entry »

Brown bread is the bread that made from whole wheat grains. The bran and germ of the wheat flour are not removed and left whole in the process of making brown bread. Bran includes most of the dietary fiber along with many essential vitamins, so it is considered as a healthy food for everyone. There are lots of health benefits of brown bread given below.

Among health conscious individuals, the popularity of brown bread has been growing. Whole wheat is often touted as one of the cornerstones of a nutritious diet. The most common way to get it is by choosing whole wheat bread instead of white. White bread is in fact white flour. Obesity and digestive problems can be led by consuming white bread over a period of time. Whole wheat bread is a good source of vitamins B and E, as well as iron and fiber. Brown bread is also rich in anti-oxidants like magnesium, iron, selenium etc. Brown bread rich fiber content acts as a bowel stimulant and prevents digestive problems and constipation. Brown bread has zero calories and it is very good for health. Read the rest of this entry »

Sugar is generally one of the main ingredients in baking sweets. But, sugars that can be used in sweets are of few types. For many types of recipes, white sugar and brown sugar are used but white sugar is most frequently used for baking recipes. Many people believe that all sugars are of same types but this is not necessarily true. When it comes to taste and texture of each sugar type, there is a marked difference between them. What’s the difference between white and raw sugar and which is good? To get detail information about, read full article.

Difference between white sugar and raw sugar:

When raw sugar is first produced from sugar cane it comes out looking a bit brown, a distinctive color due to the presence of molasses. For the formation of white sugar, the raw sugar is bleached to take away the brown color of the sugar. Brown sugar is also produced from white sugar by adding back the molasses, about one teaspoon per cup of sugar. As compared to brown sugar, the taste of white sugar is easily noticed with just a small taste. Brown sugar is sweeter and richer in taste than white sugar. As a texture wise, white sugar is grainy and dry where as brown sugar is moist and clumps together. Read the rest of this entry »

Sometimes, it is very difficult to diagnose and treat some medical conditions. An eating disorder, bulimia is a critically dangerous sickness that is flattering increasingly popular among young women. As a way to be thin and beautiful, many young girls refer to extreme diets with the added pressures of society and even family members. These diets have severe effects on their mental and bodily health. This disorder involves a cycle of binging and purging and the side effects of this behavior can be devastating. It frequently develops slightly later in life, from mid to late teens or the early twenties. Studies have shown that 0.5 per cent to 2 per cent of young women in the UK have bulimia. Bulimics have an irresistible passion with food, weight and body image.

Bulimia is a psychological condition in which the individual may frequently eat a lot and then vomit it. The bulimic person may often exercise hard to oppose the effect of gaining weight because of heavy eating. Bulimics may suffer from periods of overeating, followed by efforts to rid the body of the excess calories by self-induced vomiting, misuse of laxative or enemas, compulsive exercise or calorie restriction. It is important to know side effects of bulimia so that the gravity of this problem can be realized. Side effects of anorexia and bulimia are related. Read the rest of this entry »

Sports drinks are beverages which are designed to help athletes to rehydrate, as well as restore electrolytes, carbohydrates, and other nutrients, which can be depleted after training or competition. Nowadays, sports drinks are gaining in popularity among people as they give an increase to the stamina level. Sports drinks are recommended on the basis of number of factors like type of sport the person is engaged in, its intensity and duration, athlete’s nutritional status and many more. By electrolyte replacement, these beverages promote proper rehydration, which is important in delaying the onset of fatigue during exercise.

Presently, many electrolyte sports drinks are available in the market. Amongst all the marketing and publicity, it can become perplexing to know which sports drinks are the best and what you should be searching for when selecting the right sports drink, and when and why you should employ one. Athletes and non-athletes both type of individuals have the same basic nutrient requirements. For adequate calorie and energy replenishment, they require minerals, vitamins and over 40 other nutrients. The only difference for sports and exercise nutrition is in the quantities and the timing of the nutrient and food intake for balanced eating. Read the rest of this entry »

The carrot is one type of root vegetables which is considered to be nutritious and good for health. Generally, it is orange in color and purple, red, white, or yellow varieties are also available. Many people are unfamiliar to the purple carrot; its roots date back 5,000 years ago in the area now known as Afghanistan. Although the purple carrot may be the precursor in the carrot world, it is still widely undervalued. This is a disgrace as this darker colored carrot is highly nutritious and promotes many healthy benefits to consumers. Also, it is widely flattering more popular as substitute for chemical and synthetic coloring as the purple of this carrot makes a natural dye product.

Purple carrot is indigenous to North Africa and this exotic relative of the conventional carrot is a very interesting variety because of its high anthocyanin content which is responsible for the dark color of the root. The red pigments in plants, anthocyanins belong to the secondary plant products, the flavonoids or polyphenols. Flavonoids do have powerful antioxidant properties and epidemiologic research has signified that there is a possible relationship between the intake of flavonoids and resistance to cardiovascular disease. The tap-root of this vegetable is a rich source of many different nutrients and the chemical known as beta-carotene makes it an important food source in fighting several health problems. Particularly, purple carrots have more added benefits than orange carrot. Read the rest of this entry »

Chinese food has something that attracts the people like magnets. To turn a normally bland vegetable or meat into a colourful, flavoursome dish Chinese cooking works like magic. The sesame chicken is a Chinese dish that’s popular throughout the world. The sesame chicken is said to have originated from the Hunan region of southern China. It is also recognized as Chinese sesame seed chicken. It is a prepared dish and in this article there are nutrition facts and health benefits of sesame chicken.

Sesame chicken is magnificent to eat, as it is sweet and salty, luscious but hard and crunchy yet loving. Usually this dish is made of thigh pieces of chicken that are deep fried and served with thick sauce along with rice and broccoli or such vegetable stems. Sesame seeds have been a tack in Chinese food. There is a strong faith in the nutritional value of these seeds among Chinese. Sesame seeds are said to be a great source of calcium, proteins and essential minerals. This dish is not perfect for weight watchers they need to calculate its nutritional value. Read the rest of this entry »

Picky eating is an eating disorder that prevents the consumption of certain foods. It is also known as selective eating disorder (SED) and frequently viewed as a phase of childhood that is generally overcome with age. In the afflictions of picky eating, babies, toddlers, and latency age children are more common. In children, feeding problems are characteristically mistaken for the more benign picky (preference) eating behaviors. Also, they are hard-wired and neurological. Picky eating is responsible for some far-reaching effects including nutritional, interpersonal, behavioral and developmental, altering the sense of self and self-esteem, family relations, sociability, as well as academic and professional performance.

Almost one out of twenty children between the ages of birth and 10 refuse to eat or only eat limited numbers of selected foods. Picky eating leaves its victims at risk for malnutrition and failure to grow normally. Some diverse clusters of personality can also be taken place in some problem feeders, covering a spectrum of broader, more pervasive, neurologically-based dysfunction which compromises the person’s existence; these might include sensory integration disorder (SID), Non-Verbal Learning Disability (NVLD), Asperger’s Disorder, and/or Pervasive Developmental Disorder (PDD.) Read the rest of this entry »