Low Carb Tips

Lately it would seem that fats and carbohydrates have both gotten a bad rap. First it was fat that was the culprit in all dietary ills, and low fat diets were all the rage. Then the two switched places, with carbohydrates being the bad guys and fat reigning supreme.

As with most extremes, the truth lies somewhere in the middle. There is no such thing as a bad food, only bad dietary choices. While some foods are naturally better for you than others, there is no reason that all foods cannot be enjoyed in moderation. After all, the most successful diet is not one that you can follow for a day, a week or even a year. On the contrary, the only successful diet and nutrition program is one that you will be able to follow for a lifetime.

Both fats and carbohydrates play an important role in nutrition, and both are important to a healthy diet. It would be impossible and unwise to eliminate all fat from the diet, since fat is important for the production of energy, and for carrying valuable fat soluble vitamins like vitamin D, vitamin E and vitamin K, throughout the body. In addition, fat plays a vital role in regulating various bodily functions.

Even though some fat is essential to a healthy body, too much fat can be harmful. Excessive levels of dietary fats have been implicated in heart disease, stroke, high cholesterol levels and even some cancers. Most nutritionists recommend limiting daily fat intake to less than 20% of calories, although taking that level lower than 10% is not recommended.

Of course not all fats are created equal, and some fats are more harmful than others. Saturated fats and trans fats are generally understood to be more harmful in the diet than polyunsaturated and monounsaturated fats. These lighter fats, like canola oil and olive oil, should form the basis of cooking a healthier diet.

Keeping saturated fats and trans fats to a minimum is important to a healthy diet. Trans fats, which are solid at room temperature, are most often found in highly processed foods like cookies, cakes and other baked goods. In addition, trans fats are often found in fried foods and in salty snacks like potato chips. While these foods are fine in moderation, it is best to avoid large quantities of such snacks.

One additional word here about good fats – yes there are such things, and one of the most powerful of these are the so called omega-3 fatty acids. These fats are most often found in fish, and they have shown great promise in preventing and even reversing heart disease and high cholesterol levels.

When limiting your daily intake of fat and cholesterol, it is good to have an understanding of nutritional labels. These government mandated labels can be a huge help to those who take the time to read and understand them. Not only do nutritional labels provide valuable information on calories, fat content and sodium, but they provide valuable information about the most important vitamins and minerals as well.

Like fats, carbohydrates are found in a variety of different foods, some healthier than other. For instance, both Twinkies and whole wheat bread are sources of carbohydrates, but while one can form the basis of a healthy diet, the other is best used as an occasional snack.

In addition to cereals and breads, carbohydrates are also present in fruits and vegetables and in milk and other dairy products. Carbohydrates and fats are both important to a healthy, varied diet.

As with many products, less is often more when it comes to choosing foods rich in carbohydrates. For instance, less refined whole grain bread is generally more nutritious than white bread which has gone through a greater amount of refining. That is because the refining process tends to reduce nutrient content over time.

Of course, there are some elements in the diet that should be limited. Two of these elements are sugar and salt. Most Americans consume too much salt and sugar, and this has led to epidemics of obesity, diabetes, heart disease and other ills. Limiting sugar and salt, while choosing good fats and unrefined carbohydrates, is a great way to maximize the nutritional value of the foods you eat.

About the author:

Tony Robinson is a webmaster, international author and fitness guru. Come check out his website at http://www.1stbetterhealth.com

Written By: Tony Robinson

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A person starting a low carbohydrate diet needs to know which types of food he or she should consume and which ones to shun. Getting a list of low carb foods sometimes fools people into thinking that the diet is a hard thing to do. Instead of thinking “What can’t I eat?” you would be better off with a mindset that asks “What CAN I eat?” You will then discover that natural, low carb foods are in abundance everywhere! And you might just discover that you’re not missing the food that you were regretting giving up a short time ago.

Once you start your low carb diet, you will be pleased to discover the many things that you can keep on (and add to!) your shopping list. As a general rule, most high protein foods are allowable on your diet. So push your grocery cart to the meat section and feel free to plan meals that feature pork, beef, lamb, venison, and veal dishes. But be careful when it comes to processed meat; many of them are cured with chemicals or sugar, which can pack on the carbs.

Mosey along over to the poultry section and think about recipes for chicken, turkey, duck, and pheasant. These are rich in protein and other nutrients (but not carbs) and can be cooked and served in many attractive and great-tasting ways. Want to take advantage of the bounties of the ocean and lakes? Choose from among fish and other seafood, which are also high in protein and fatty acids that are good for your heart.

Feel like serving a salad as a side dish? You’ll be pleased to know that most salad vegetables are allowed on low carb diets. And this is a good thing because you should be getting your carbohydrate quota from vegetables, not from junk food, not from starchy goodies. Although the intake of a number of fruits should be kept to a minimum, fruits like berries can be enjoyed without guilt. What about snack food? Snacks exist in a reduced-carbohydrate diet, too, but not the processed kind. Go au naturel – nuts are perfect for something to munch on in between meals. They’re high in protein and contain the much-praised good oils and fats.

But what if you’re the type of person who’s all thumbs in the kitchen and can’t even scramble some eggs? You’ll be glad to know that there exist a wide variety of low carb convenience foods that will make your dieting life much easier. You can choose from juices, shakes, protein bars, morning cereals, pancakes and pancake syrup, baking mixes, cookie mixes, low carb bread and related products, even low carb chocolate cake and cheesecake!

Dairy products are encouraged in low carb diets. Most cheeses can be enjoyed either by themselves as a snack or as an ingredient in dishes. But keep in mind that cheese contains carbohydrates, so you should limit your portions. Eggs are perhaps one of the main staples of the controlled-carb dieter; they are high in protein, have no carbs, and are very versatile. Plus, they’re inexpensive, too! Drinking milk is also a good idea; it’s a good source of calcium. But if you are lactose-intolerant, it would be a good idea to drink milk in small quantities periodically until you find that you no longer have any adverse reactions to it.

Eating out also used to be a problem for low carb dieters. Restaurant staff didn’t have a clue about the carb content of food. Today however, many dining establishments have taken measures to accommodate carb-counting consumers. A number of them even list what type of low carb foods they offer and the nutritional information of each dish. Do you want a hamburger without the buns? A salad with low carb dressing? All of these and more are possible today.

As you have perhaps realized, finding low carb foods is not at all that hard, especially the natural ones. In fact, it’s entirely likely that you have been consuming these foods all your life without realizing that they are suitable for weight loss or weight maintenance. And if you concentrate on these foods, you’ll probably find that you won’t have time anymore to bemoan and worry about carbohydrate-rich foods that you have had to give up.

About the author:

Carb-club.com provides you with information on all kinds of issues like low carb foods and diets like the Atkins diet, the South Beach diet, the Zone diet, and more. Come take a look at http://www.carb-club.com/

Written By: Trevor Mulholland

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CARB COUNTS ON SPICES, 1 TBSP USDA Nutrient Values

A carbohydrate free or low-carb diet involves restricting your intake of carbohydrates, initially to less than 20g per day. The big baddies are “refined” carbohydrates such as white bread, rice and flour. To make up for the carbohydrate deficit, foods high in protein and fat are used as replacements.

Please keep in mind that these counts are based on 1tbsp of spice, which in most cases is far more than would actually be used in most recipes.

Carbohydrate by difference means that they subtract the water, ash, fat and protein–and the rest is legally considered carbs.

ALLSPICE, GROUND Carbohydrate, by diff. Gms : 4.327 Total dietary fiber Gms : 1.296

ANISE SEED Carbohydrate, by diff. Gms : 3.351 Total dietary fiber Gms : 0.978

BASIL, GROUND Carbohydrate, by diff. Gms : 2.743 Total dietary fiber Gms : 0.796

BAY LEAF, CRUMBLED Carbohydrate, by diff. Gms : 1.349 Total dietary fiber Gms : 0.473

CARDAMON, GROUND Carbohydrate, by diff. Gms : 3.971

CARAWAY SEED Carbohydrate, by diff. Gms : 3.343 Total dietary fiber Gms : 2.546

CELERY SEED Carbohydrate, by diff. Gms : 2.688 Total dietary fiber Gms : 0.767

CHERVIL, DRIED Carbohydrate, by diff. Gms : 0.933 Total dietary fiber Gms : 0.215

CHILI POWDER Carbohydrate, by diff. Gms : 4.099 Total dietary fiber Gms : 2.565

CINNAMON, GROUND Carbohydrate, by diff. Gms : 5.430 Total dietary fiber Gms : 3.692

CLOVES, GROUND Carbohydrate, by diff. Gms : 4.040 Total dietary fiber Gms : 2.257

CORIANDER LEAF, DRIED Carbohydrate, by diff. Gms : 0.935 Total dietary fiber Gms : 0.187

CORIANDER SEED Carbohydrate, by diff. Gms : 2.749

CUMIN SEED Carbohydrate, by diff. Gms : 2.654 Total dietary fiber Gms : 0.630

DILL SEED Carbohydrate, by diff. Gms : 3.641 Total dietary fiber Gms : 1.393

DILL WEED, DRIED Carbohydrate, by diff. Gms : 1.730

FENNEL SEED Carbohydrate, by diff. Gms : 3.033

FENUGREEK SEED Carbohydrate, by diff. Gms : 6.477

GARLIC, FRESH RAW Carbohydrate, by diff. Gms : 2.778 Total dietary fiber Gms : 0.177

GARLIC POWDER Carbohydrate, by diff. Gms : 6.108 Total dietary fiber Gms : 0.160

GINGER, GROUND Carbohydrate, by diff. Gms : 3.822 Total dietary fiber Gms : 0.675

MACE, GROUND Carbohydrate, by diff. Gms : 2.677 Total dietary fiber Gms : 1.071

MARJORAM, DRIED Carbohydrate, by diff. Gms : 1.029 Total dietary fiber Gms : 0.308

MUSTARD SEED, YELLOW Carbohydrate, by diff. Gms : 3.913 Total dietary fiber Gms : 0.739

NUTMEG, GROUND Carbohydrate, by diff. Gms : 3.450 Total dietary fiber Gms : 1.456

ONION, DEHYDRATED FLAKES Carbohydrate, by diff. Gms : 4.164 Total dietary fiber Gms : 0.460

ONION POWDER Carbohydrate, by diff. Gms : 5.243 Total dietary fiber Gms : 0.371

ONION, RAW FRESH Carbohydrate, by diff. Gms : 0.863 Total dietary fiber Gms : 0.180

OREGANO, GROUND Carbohydrate, by diff. Gms : 2.899 Total dietary fiber Gms : 0.675

PAPRIKA Carbohydrate, by diff. Gms : 3.846 Total dietary fiber Gms : 1.442

PARSLEY, DRIED Carbohydrate, by diff. Gms : 0.672 Total dietary fiber Gms : 0.134

PEPPER, BLACK Carbohydrate, by diff. Gms : 4.148 Total dietary fiber Gms : 1.696

PEPPER, RED OR CAYENNE Carbohydrate, by diff. Gms : 3.001 Total dietary fiber Gms : 1.325

PEPPER, WHITE Carbohydrate, by diff. Gms : 4.871

POPPY SEED Carbohydrate, by diff. Gms : 2.085 Total dietary fiber Gms : 0.080

POULTRY SEASONING Carbohydrate, by diff. Gms : 2.427 Total dietary fiber Gms : 0.418

PUMPKIN PIE SPICE Carbohydrate, by diff. Gms : 3.880 Total dietary fiber Gms : 0.829

ROSEMARY, DRIED Carbohydrate, by diff. Gms : 2.114

SAFFRON Carbohydrate, by diff. Gms : 1.373 Total dietary fiber Gms : 0.082

SAGE, GROUND Carbohydrate, by diff. Gms : 1.215 Total dietary fiber Gms : 0.360

SAVORY, GROUND Carbohydrate, by diff. Gms : 3.024

TARRAGON, GROUND Carbohydrate, by diff. Gms : 2.411 Total dietary fiber Gms : 0.355

THYME, GROUND Carbohydrate, by diff. Gms : 2.749 Total dietary fiber Gms : 0.800

TURMERIC, GROUND Carbohydrate, by diff. Gms : 4.415 Total dietary fiber Gms : 1.435

About the Author

Joe Johnson is a founding partner with Caroline’s Rub – Fine Spice Creations , where he is in charge of product promotion and development, and where he serves as the executive chef.

Written By: Joe Johnson

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This has got to be the biggest controversy in modern bodybuilding. Bodybuilders will say you’ve got to consume loads of protein to pack on quality muscle mass and increase strength. Nutrition experts say that you must eat a high carbohydrate diet, particularly complex carbs, to improve strength and size, and say that a high protein is of no benefit.

Who is right? You could say both are right. Only a few studies have been carried out looking into high protein intake and improvements in strength and muscle size. The results are inconclusive. Study design was poor, often only having very few subjects, who may be over-training or under-training. Other aspects of diet were often overlooked and most were only carried out on novice weight trainers who may not know how to train correctly. Also, the topic of anabolic steroids is avoided which does increase demand for protein.

Protein

Muscle consists mainly of two proteins, actin and myosin. The turnover rate of amino acids in these proteins is high, and increases upon stimulation such as exercise. If the muscle is worked to maximum effort like during a correctly executed bodybuilding workout, turnover is extremely high. Hence, there is a large demand from the body’s pool of amino acids. High carb fans say this demand can be met by only a moderately higher than normal protein intake. High protein fans argue very high levels of protein are needed to meet demand. Bodybuilders who have plateaued in their gains for long periods, have dramatically increased their protein intake and started making gains. Also anabolic steroids increase the rate of protein synthesis within muscle cells, further increasing demand for protein.

Carbohydrate

The argument for a high carb intake comes from the fact that we need energy to fuel our workouts and to recuperate and grow. This is certainly the case for athletes who may need as much as 60% of their energy intake from carbs. High carb advocates also say that a normal intake of high protein foods should be eaten, as starchy carbohydrate foods also contain some protein, which will increase protein intake sufficiently. The type of carbs that should be consumed is high fiber starchy ones like whole meal bread, brown rice, whole wheat breakfast cereals, etc.

Using Both Protein and Carbs

Dietitians and nutritionists too often look at the percentage of total energy intake for proteins and carbohydrates. It would be better to look at actual intake levels. Both protein and carbs are needed in high amounts in order to gain muscle for all the reasons discussed above.

The problem in giving general advice is that we are individuals and therefore our requirements for different nutrients vary. If you are trying to gain muscle at the same time as trying to lose body fat, your carbohydrate intake will need to be reduced. If you are a beginner bodybuilder who is very skinny, your protein intake will need to be high and you will need to consume high carb foods regularly to gain weight.

Remember, you will not make good gains unless your protein intake is sufficient. Any successful bodybuilder will tell you this, no matter what so-called experts say and clinical trials show. A reasonably high intake of quality carbs is also required to train on and for recuperation. Eat complex carbs regularly throughout the day.

It is hard to give you figures of how much is required, as we are all so different. But as a general rule for any bodybuilder who is trying to gain muscle size and strength and does not wish to gain bodyfat, the following would be a good guide:

Protein: 1.0-1.5g of protein per pound bodyweight, depending on whether you use anabolic steroids. The intake must be staggered throughout the day at regular intervals.

Carbohydrate: Approximately 2g per pound bodyweight, and eat regularly through the day. As well as the above, remember to eat a balanced healthy diet, which is reasonably low in fat and high in fruit and vegetables.

About the Author

Jeff Bedeaux
Your guide to building muscle and getting fit. http://www.dr-natural-bodybuilding.com

Over the past 16 years I have read 100s of magazines, almost 100 books, attended about a dozen seminars and consumed any other type of information on the topic of bodybuilding to advance my knowledge in this area. I also have a Bachelors of Science degree in Biochemistry from Colorado State University, 1998.

Written By: Jeffrey Bedeaux

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Copyright 2006 Paul Costelo

To help with weight issues and for overall improved health, many people turn to diets. In fact, government statistics show that while about 65 percent of Americans are overweight, 38 percent are actually doing something about it. That leaves 27% who aren’t !

And according to a recent survey by the National Health Institute, about a third of overweight Americans who are trying to lose weight, are doing so by eating less carbohydrates (carbs) largely because of the huge popularity of fad diets like Atkins Diet and the South Beach Diet.

Although there have certainly been other low-carb or low-sugar diet plans before, and more will come out in the years ahead, let’s take a look at the basics behind many of the major plans.

And let’s take a look at how they fit into the real world today. Because while it might be great to lower the body’s sugar content and be healthier wouldn’t it be great to learn how to do that quickly ??

In the world of instant messaging, quick Internet interaction and the already multi-faceted day-to-day hectic schedules, dietary food budgeting, planning, preparing and shopping are issues that can become major sources of stress and reasons for dieting failure. Dual income families on-the-go and other super-busy wage earners and dieters often already suffer from more than their share of everyday stresses like fears of being laid off, their jobs being relocated or terminated, juggling more than one job, dependents and trying to fund and juggle continuing education into their lives, budgets, and daily routines.

People want and need simpler solutions. And they need simpler dieting plans. Forget spending mega bucks on gourmet, hard-to-find items. Forget spending hours just to prepare meals. And forget counting, measuring, and weighing ingredients. Either a low-carb plan fits into the real-world , or it doesn’t.

So are there any differences in types of low carbs– you bet !! In a nutshell, there are two kinds of carbohydrates, simple and complex. Some refer to them as bad and good carbs, fastand slow digestion carbs and other possibly confusing lingo. Here’s the difference.

SIMPLE CARBS

Foods with simple or refined carbohydrates most often have a low nutrient content and a high-glycemic index. They are quick to digest and can cause blood sugar to soar then fall dramatically within a short span of time. In order to keep the body running more healthy and stable, health advisors recommend that these type foods be limited.

Examples of these simple carbs are white bread, potatoes, bananas, and sugary treats like cookies, candy, cupcakes and cakes, and soda beverages like popular cola products.

COMPLEX CARBS

Foods with complex carbohydrates contain many nutrients and have a low- to moderate-glycemic index. Higher fiber content in these foods means slower digestion, which is healthier for the body. And these foods are considered good choices by health advisors.

Examples of these complex carbs are whole grains, most fruits and vegetables. Legumes, plants of the pea or bean family, are also in this category.

WHICH IS BEST????

While studies like one from the University of Arkansas for Medical Sciences in January of 2004 show that low-carb diets can help with weight loss;the carbs need to be of the complex, low-glycemic type.

But don’t avoid simple carbs altogether !! You need a balance!

In other words a treat now and then, in moderation (and approved per your dietary advisor or in accordance with your health practitioner), should be fine.

As a side note, your teeth will also be healthier without the build up of sugar decay from simple carb foods. So a healthier smile really will mean a healthier body !!

In my next article I’ll be looking at some other terms to help explain the science and health issues behind low-carbohydrate dietary planning solutions.

About the author:

Paul Costelo is a High School vice Principal who became interested in healthy eating and diets when both his children were diagnosed as suffering from food intolerances and allergies . Paul is proud to publish the ultimate healthy French food book. find it at: http://www.a1frenchfoodrecipes.com

Written By: Paul Costelo

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The latest buzz word for todays diet scams and prepackaged food rip-offs is “low carb”. “Eat all the fat and meat you want and still lose weight.” Yeh, when your cold dead body starts to dry up!

Let’s make one thing clear, without carbohydrates you die. Carbohydrates; fruits, vegetables, and grains provide the fiber, sugar, and electrolytes your body needs to survive. Without these vital nutrients, you die.

How did this carbohydrate stupidity get started? It started as the result of confusion about a new discovery called the glycemic index.

When you eat carbohydrates, your blood sugar level rises. Excessive blood sugar is not good for your body. To clear the sugar from your bloodstream, your pancreas releases insulin. This causes the sugar to be stored in your fat cells.

The fact is that you need some sugar in your blood because thats where your energy comes from. Without blood sugar, neither your muscles nor your brain will work. But excess blood sugar is a problem.

New research has discovered that eating certain refined carbohydrates causes your blood sugar to rise much higher and stay high longer than eating whole carbohydrates.

Note: As you age, your pancreas becomes less efficient at producing insulin. As a result, sugar is not effectively cleared from the bloodstream, resulting in diabetes.

The gylcemic index uses the blood sugar rise caused by eating pure sugar as a guide for rating other foods. Pure sugar has a glycemic index of 100. To stay thin and healthy, you need to avoid foods with a gylcemic index higher than about 50.

The gylcemic index of thousands of foods has been measured by monitoring thousands of peoples blood sugar after eating the food, and then calculating an average. The results have been published and you can find gylcemic tables on the Web.

What are the offending foods?

1. Any food made of refined flour; bread, cake, cookies, cereal, crackers, donuts, etc.
2. White rice.
3. Potatoes.

The above foods will cause your blood sugar to rise rapidly and stay high for a long period. If the above foods are a regular part of your diet, you will be gaining weight uncontrollably. Avoid these foods and your weight will gradually fall back to a normal weight zone.

What are the good carbohydrates?

1. 100% stone ground whole wheat bread.
2. Whole grain wheat bran cereal.
3. Surprisingly, pastas like spaghetti, macaroni, and ravioli have glycemic indexes lower than 50.
4. Even more surprising, chocolate has a glycemic index less than 50.

Most fruits and vegetables have a low glycemic index, but there are some exceptions. Oranges and grapefruits have a low glycemic index but turn them into juice and the glycemic index zooms up. Beans and nuts have a low glycemic index, but watch those calories! Plain baked beans have 240 calories per cup and walnuts have 190 calories per ounce. And just because a product contains a food with a low glycemic index doesnt mean the product’s recipe has a low glycemic index.

Locate a good glycemic index table and use it to select low glycemic index carbohydrates to replace the high glycemic index foods in your diet.

Dont be fooled by listening to the low carbohydrate stupidity. Dont eat only fat and meat. That would cause health problems that will eventually lead to your death.

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Written By: Stephen Bucaro

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Fats and carbohydrates are two building blocks of a healthy diet, but many people do not understand their role in proper nutrition. While the daily intake of fats and oils should be limited, these elements are still a vital part of the diet. The key is to make smart choices when it comes to fats and oils. That means substituting saturated fats with unsaturated fats, and using healthier, lighter oils in cooking. Let’s look at the role fats and oils play in the diet. Fats are necessary for supplying energy to the body. In addition, fats supply essential fatty acids and act as carriers for fat soluble vitamins like vitamin A, vitamin D, vitamin E, vitamin K and the carotenoids. In addition, fats have an important role to play as building blocks for various tissues and membranes, and they also play a key role in regulating numerous bodily functions.

Dietary fat is available from a variety of plant and animal sources, and most diets do contain adequate amounts of fat. Most nutrition experts recommend keeping the intake of fat to less than 20% of calories, but studies have shown that severely limiting fat intake can be dangerous. Extreme low fat diets should only be undertaking with a doctor’s approval and oversight.

The type and amount of fat in the diet makes all the difference. A diet high in saturated fats, trans fats and cholesterol has been associated with a variety of ills, including heart disease, stroke and other associated diseases. In addition, many long term chronic problems, such as obesity, are associated with high levels of dietary fats.

The greatest risk of complications from excessive fat intake appears to lie with saturated fats and trans fats (fats that are solid at room temperature). One of the best ways to keep levels of saturated fat low is to limit the amount of animal fats that are consumed. These animal based fats include meats like bacon and sausage, as well as butter and ice cream. Dietary cholesterol can be limited by watching the consumption of eggs, organ meats and other foods high in cholesterol.

Food labels do make the complicated process of choosing the right fats somewhat easier. For instance, trans fats will be listed on the ingredient list of foods that contain them. In general, trans fats are found mainly in processed foods.

Some fats, such as polyunsaturated fats and monounsaturated fats, are better choices for healthy eating. Examples of these fats include canola oil and olive oil. Cooking with these lighter oils can be a big step toward a healthier diet. Polyunsaturated and monounsaturated fats are liquid at room temperature, and they have been found to have heart protecting qualities.

Many types of fish have also been found to be sources of good fat. Fish are excellent sources of omega-3 fatty acids. These omega-3’s have been found to promote good health, and they may even lower cholesterol levels.

Carbohydrates are an important part of a healthy diet as well, and carbs are necessary for providing energy and many essential nutrients. Carbohydrates are found in fruits and vegetables, in grains and in milk and dairy products. It is important to choose carbohydrates carefully, however, since not all are equally healthy.

When choosing breads and cereal, for instance, try to select those made with whole grains, while avoiding the more highly refined varieties. It is also important to limit the intake of sugars, such as soda, candy and highly processed baked goods. Consuming large amounts of such high calorie, low nutrient foods, can make it very difficult to stay on a healthy diet without gaining weight.

Most Americans tend to have too much of certain elements in their diet. Sugar is one such element and salt is the other. While a basic level of sodium in the form of salt is important to proper nutrition, most people consume too much salt in their daily diet. Excess salt consumption can lead to water retention, high blood pressure and other complications. Choosing low sodium foods, and limiting the use of the salt shaker, can go a long way toward cutting levels of excess salt in the diet.

About the Author

Zaak O’Conan discovers and presents useful information on how to enhance and/or repair your life, body and relationships. You’ll find his other articles on eating better and other ways how to improve your life at http://your-health-center.com

Written By: Zaak OConan

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