10 High Vitamin B1 (Thiamin) Foods

This video shares what is vitamin B1 (aka thiamine), its functions, and 10 high B1 foods.

This video is the first of a seven part series about essential B vitamins.

In this video:

• What is vitamin B1? 00:54
• B1 functions. 1:59
• B1 deficiency. 2:20
• B1 RDA 3:28
• 10 High vitamin B1 foods (trout, black beans, mussels, tuna, acorn squash, oatmeal, sunflower seeds, beef, yogurt). 4:02

Metabolic Syndrome

This video provides an overview of metabolic symptom, its risk factors, symptoms and how to prevent and minimize your risk for developing it.

In this video:

• What is metabolic syndrome? 00:40
• Metabolic risk factors. 1:14
• Risks of having metabolic syndrome. 3:52
• What causes metabolic syndrome. 4:40
• Symptoms of metabolic syndrome. 6:16
• Treatment. 7:10

Kidney Stones Facts & Myths

This video shares facts and myths about kidney stone formation and if eating a low oxalate diet will prevent stone formation.

In this video:

• What are kidney stones? 00:44
• What are oxalates? 3:05
• Risk factors for having kidney stones. 3:56
• Reducing the risk of having kidney stones. 4:24
• When eating a low oxalate diet is justified. 8:25
• Sample high oxalate foods. 9:56
• Sample low oxalate foods. 10:45

Best Essential Dietary Nutrient Foods Part VI – Water

Many people neglect or ignore the need to be hydrated throughout the day.

Water is essential for good health and hydration. A healthy person can go weeks or months without food, but can only survive a few days without water. Becoming dehydrated in a hot, arid climate can result in heat exhaustion or heat stroke in only a few hours. Untreated, heat stroke can cause death.

The video shares why water is an ignored essential nutrient and that food is a major source of dietary water.

Best Essential Dietary Nutrient Foods Part V – Minerals

How most healthy people can obtain all essential minerals from their diet without taking dietary supplements. This video shares which foods are the best sources of essential minerals, essential macro and trace minerals, their functions, USRDA and sample high mineral foods.

In this video:

• Why are minerals essential? 00:38
• Which minerals are essential? 1:00
• Food vs. dietary supplement minerals. 1:38
• Mineral RDA and best food sources. 2:58

Related Videos
Calcium: https://youtu.be/afc7ts3ApCY
Iron: https://youtu.be/bGMSLAm0eLE
Iodine: https://youtu.be/tPVZ_Gc2DXU
Magnesium: https://youtu.be/CVys_UnLwNk
High Potassium: https://youtu.be/5fJdQyGdlNE
Low Potassium: https://youtu.be/tUSkdc5AsE4

Best Essential Dietary Nutrient Foods Part IV – Vitamins

This video shares why vitamins are essential, the USRDA for essential vitamins and best food sources. Most healthy adults cam obtain all essential vitamins eating a balanced diet of carbohydrates, fats and protein.

In this video:

• Why are vitamins essential? 00:43
• Why you need vitamins. 1:13
• Fat vs water soluble vitamins. 1:52
• Food vs. dietary supplement vitamins. 3:15
• Vitamin RDA and best food sources. 4:53

Related Videos
Vitamin B12 Foods: https://youtu.be/ndRxIbUFCZI
Vitamin C Foods: https://youtu.be/-pNf06HYwEM
Vitamin D Foods: https://youtu.be/aQyqwJyqXW8
Vitamin K foods: https://youtu.be/iYV05XMORRM

Best Essential Dietary Nutrient Foods Part III – Carbohydrates

Why carbohydrates from plant foods are essential. Plant foods are a natural source of fiber and 100s of micronutrients like polyphenols.

In this video:

• What are carbohydrates? 00:43
• Why carbs are essential. 2:12
• Good carbs, bad carbs. 3:30
• How many carbs do you need? 5:48
• Fiber, vitamins, minerals & phytochemicals. 12:03
• Carbs, food allergies and anti-nutrients. 14:49

Related Videos

Good Carbs vs Bad Carbs Part I: https://youtu.be/0YVvhQHSLHg
Good Carbs vs Bad Carbs Part II: https://youtu.be/Poc5aT1HJkU
Calculating Net Carbs: https://youtu.be/tXIv33zCKlo
Carbs, Sugar & Diabetes: https://youtu.be/dsk9OA5nF6k
27 High Fiber Foods: https://youtu.be/wwW7ZB3IDNA

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.

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.

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.

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