Fructose Facts & Myths

https://youtu.be/6ejZS6AOW0c

This video shares some facts and myths about the sugar fructose and its affect on weight gain, obesity, type 2 diabetes and metabolic syndrome.

In This video:

• What is fructose? 00:43
• How your body uses fructose. 1:00
• Fructose intolerance. 2:29
• Major sources of fructose. 3:14
• Fructose facts & myths. 4:27
• Fructose fears. 7:07

Best Essential Dietary Nutrient Foods Part II – Protein




Protein is an essential nutrient. The human body does not use protein directly, it uses nine essential amino acids in protein to produce proteins like muscle cells and hemoglobin.

Many prepared foods emphasize their protein content and protein supplements including powders, bars and beverages may provide more protein them most people need.

In this video:

• Protein, energy, and muscles. 00:42
• Protein and amino acids. 2:53
• How much protein do you need? 4:37

This is the second video in a six part series about essential nutrients.

Best Essential Dietary Nutrient Foods Part I – Fats




Dietary fat is an essential nutrient. This video shares why dietary fat is essential and risks associated with eating diets high in fat especially saturated fat from meat, dairy, butter, and coconut oil.

This video is part I of a six part video serious about obtaining essential nutrients from natural, low calorie foods.

Added Sodium Versus Natural Sodium




Sodium is an essential mineral found in most foods. The most common source of sodium is salt. Diets high in prepared foods including restaurant foods provide too much added sodium. High sodium diets can increase the risk of high blood pressure in people who are sodium sensitive or have kidney disease.

In this video:

• What is sodium?
• Added versus natural sodium.
• RDA for added sodium.
• High natural sodium foods.
• Low natural sodium foods.
• High added sodium foods.

Added Sugar Versus Natural Sugar




Sugar is a leading contributor to weight gain and type 2 diabetes. Some low carb diets eliminate many foods providing natural sugars without providing any scientific evidence. Some people believe anyone with type 2 diabetes should not eat sweet fruit. Research shows people eating high plant food diets including sweet fruit are less likely to develop type 2 diabetes.

For many overweight Americans, the problem is not foods providing natural sugars, the problem is diets high in processed foods with added sugars.

In this video:

• What is sugar?
• Added versus natural sugar.
• Dietary sugar and blood sugar.
• Dietary sugar and diabetes.
• Dietary sugar and weight gain.
• Recommended limits for added sugars.

Is A2 Milk More Digestible Than A1 Milk?




Can switching from A1 to A2 cow’s milk prevent gastrointestinal discomfort? Included in this video:

• What is A2 cow’s milk?
• Are your symptoms caused by protein or sugar (carb)?
• A2 milk and lactose intolerance.
• A1 versus A2 milk self-help.
• Nutrition information.

Cooking And Baking By Weight Versus Volume




American home cooks measure recipe ingredients by volume (cups, spoons) versus weight (ounces, pounds). This is partly due to the U.S. being the only country using imperial units of measure instead of metric. American restaurants and bakers use weight.

Some old home cooked recipes used weight like the pound cake. The recipe called for one pound each of eggs, flour and sugar. Of course, to cook using weights instead of cups requires owning an accurate kitchen scale. Most kitchen scales are now digital instead of analog and can display units in ounces or grams.

For many recipes measuring using cups works fine. But, in some cases, using weights is more accurate and contestant. Measuring a cup of chopped broccoli is not as accurate as weighing 160 grams (5.6 oz) of broccoli. The same with measuring pasta using cups.

This video shares some advantages of measuring ingredients by weight instead of volume (cups) for more consistent results especially making cakes, muffins, pancakes, and biscuits.

Should You Eat A High Or Low Potassium Diet?




Potassium is an essential nutrient. Depending on your source of information, the recommended amount of daily potassium is between 2,500 to 4,700 milligrams. Since potassium deficiency is so rare in the U.S., there is no official recommend dietary allowance (RDA). Many food manufacturers use 4,000 mg a day to calculate the daily value (DV) listed on nutrition facts labels.

RDA’s and DV’s apply to healthy people. People with chronic kidney disease (CKD) must restrict potassium and other minerals because their kidneys cannot remove excess amounts. And in many cases, including potassium, high blood levels can be as dangerous as low levels.

One Interest rumor is that people with CKD must avoid high potassium foods. That is a myth. People with CKD must limit total daily potassium to essential amount. Whether the potassium comes high or low potassium foods is up to each individual.

In this video:

• How much dietary potassium do you need?
• Blood potassium levels.
• Low and high potassium symptoms.
• Who should limit potassium?
• High and low potassium foods and diets.

Related videos:

Phytochemicals: https://youtu.be/pJK5dB-0_pg
High Antioxidant foods: https://youtu.be/o5_2uPZ5gdg

15 Home Cooking Money And Time Saving Tips




This video shares 15 simple tips to save time and money eating healthier home cooked meals with less calories, sodium, and chemical additives compared to prepared and restaurant foods.

Unlike home cooked foods, prepared and restaurant foods can have artificial colors and flavors, preservatives, and chemical flavor enhancers. This allows food makers to use less expensive, lower quality ingredients.

Wax Paper vs. Parchment Paper




Many many decades wax paper was used for home cooking and baking. Higher cost parchment paper was primarily used by professional chefs and balers.

Today, rolls and sheets of parchment paper are available in most stores or can be ordered online.

Both have advantages and disadvantages. One disadvantage is the higher cost of parchment paper. But unlike wax paper, parchment paper can be reused for some applications like baking cookies.

In fact, many brands of wax paper now come with a warning to not use for high heat applications like baking cookies and cakes.

This video shares:

• What is wax paper? 00:34
• What is parchment paper? 1:07
• Wax and parchment paper differences. 1:55
• Wax paper advantages and disadvantages. 5:34
• Parchment advantages and disadvantages. 6:19

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