What's Eating You? Day 5: Vitamins and Minerals

Vitamins are organic substances found in foods that are essential for growth and development of the human body. They are classified as water-soluble and fat-soluble. Water-soluble vitamins dissolve in water and can easily be transported through the bloodstream. The B vitamins, vitamin C, and choline fall into this category. Since the body stores very little of these vitamins in the body, they must be consumed regularly. Fat-soluble vitamins, however, do not dissolve easily in water and require fat for absorption in the intestines as well as for transport through the bloodstream. The fat-soluble vitamins A, D, E, and K are stored in bodyfat, the liver, and in other organs of the body in smaller amounts. Consuming excess amounts of fat-soluble vitamins, especially through vitamin supplements, can lead to a toxic build-up in the body.

Minerals are inorganic elements which contain no calories, are required by the body in small amounts, and are essential to a variety of system functions. They are classified as major minerals and trace minerals. If the body requires more than 100 milligrams per day, it is considered a major mineral. Conversely, a trace mineral is required in amounts less than 100 milligrams per day. Examples of major minerals include: calcium, phosphorous, magnesium, sodium, chloride, potassium, and sulfur. Trace minerals include: iron, zinc, chromium, fluoride, copper, manganese, iodine, molybdenum, and selenium. Minerals are stored in the body. Excess mineral supplementation may lead to toxic levels in the body.

The human body cannot survive without vitamins and minerals. Depending on one's age, gender, health condition, and level of physical activity, the required amounts of each will vary. Vitamin and mineral deficiencies will lead to rapidly declining health. Therefore, a healthy, well-rounded diet is a must for optimal health.

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What's Eating You? Day 4: Fats~ The Protectors

Fats are molecules otherwise known as lipids. Lipids are defined as, "...organic, carbon-containing compounds that are hydrophobic (water-insoluble), lipophilic (fat-soluble), and have a physical characteristic of feeling greasy to the touch." (Fink, Burgoon, Mikesky 2009) Fats fall into one of three major categories: triglycerides, phospholipids, and sterols. Triglycerides are the most commonly found fats in the body, foods, and drinks. Phospholipids are found in animals and plants with a molecular structure which makes them both fat and water-soluble. The third class of lipids, sterols, are the smallest percentage of fats. The best-known sterol is cholesterol which is produced by the human body in the liver. While consuming fats has been attributed to a myriad of health problems, they are still a necessary part of the daily diet. The key is to choose the right kinds from the best sources in the right portions.

Fats perform many critical functions in the body:

• They provide 60-80% of the body's energy needs at rest.
• Fats are an abundant energy reserve.
• They protect and insulate vital organs.
• Fats provide proper cell structure, especially in nerve and brain tissue.
• Fats help produce vitamin D in the body.
• Fats form steroid hormones.
• They carry vitamins A, D, E, and K through the bloodstream. 
• Fats enhance the flavor and add satiety to meals.

Foods that contain fats include oils, grains, meat, dairy, beans, certain vegetables (like avocados and olives), nuts, and seeds. Generally speaking, fruits and vegetables contain minimal to no fat. Some of the foods with the highest cholesterol (fat) content are whole milk, cheddar cheese, beef, chicken, turkey, pork, and butter and whole eggs (which contains the highest amount of cholesterol).

The guidelines for fat consumption vary, but recommendations range from 20-35% of the daily caloric intake. If you consume 2,000 calories per day, fats should be 400-700 of those calories. It is thought best to aim at the lower end of this spectrum and to choose non-animal based sources for optimal heart health.

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What's Eating You? Day 3: Protein: The Building Block

Protein is a macronutrient that is made of of amino acids. An amino acid is a molecule that serves as the building block of proteins. Each amino acid is comprised of carbon, hydrogen, oxygen, and nitrogen atoms. There are 20 amino acids that the human body uses. Nine of them are considered essential amino acids because the body cannot produce them, and must therefore be included in the diet. The remaining eleven amino acids are considered nonessential because they are produced by the human body.

There is critical role played by protein in virtually every major bodily system. It provides structure to muscle and tissues, it regulates cell functions, it helps to maintain fluid and acid-base balance, it assists with circulation, and it is a backup source of energy in the absence of carbohydrates. Protein enables proper functioning of the nervous system and the immune system.

Protein is found in a variety of foods. These foods are classified as complete and incomplete proteins. Complete proteins supply the body with all of the essential amino acids in very high amounts. Incomplete proteins must be combined with other protein-containing foods to meet daily dietary needs. Generally speaking, complete proteins are animal-based foods like meat and dairy while incomplete proteins are plant-based like fruits, vegetables, grains, and beans/legumes.

Of the total calories consumed daily, 12-20% should be protein. For example, if 2,000 calories are consumed, 240-400 calories should contain protein. Because complete proteins contain animal fat which could elevate cholesterol levels in the body, it is wise to look to plant-based proteins. Here are some examples of foods which are high in protein: navy beans, lentils, black beans, brown rice, quinoa, spinach, sunflower seeds, and broccoli.

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