Weight Loss and body mechanism

WEIGHT DOES MAKE A DIFFERENCE 

It would be a fallacy to say that obesity is ever the one and only cause of a death. But the association between overweight and excessive death rates is unmistakable. Among overweight men, mortality from all causes is 150 percent that for other men; among overweight women, 147 per- cent that for other women. 

As for individual diseases, insurance statistics show that overweight men and overweight women, respectively, have these excesses of mortality as compared with the general population: 142 and 175 percent for heart attacks; 159 and 162 percent for cerebral hemorrhage; 191 and 212 percent for chronic nephritis (kidney disease); 168 and 211 percent for liver and gallbladder cancer; 383 and 372 per- cent for diabetes; 249 and 147 percent for cirrhosis of the liver; 154 and ) percent for hernia and intestinal obstruction; 152 and 188 percent f or non -cancerous gallbladder diseases. Obvert is associated with many diverse types of health hazards. There are breathing difficulties, since the greater the weight in the chest.

wall, the greater the work involved in breathing. With their increased difficulty in breathing, obese people have less tolerance for exercise. They have a higher rate of respiratory infection than do people of normal weight. They may experience two complications related to their breathing problem: lethargy may develop because of accumulation of carbon dioxide in the blood from decreased ventilation; and as the result of reduced levels of oxygen in the blood, the body, trying to compensate, may produce increased amounts of red blood cells. 

The latter condition, called polycythemia, often is responsible for the ruddy complexion of obese people. It may lead to blood-clotting problems. Heart enlargement and congestive heart failure attributable to obesity have been reported. Many studies have established that more hypertension, or high blood pressure, exists among the obese than among the non-obese, that the obese hypertensive experiences a greater risk of coronary heart disease than the non-obese hypertensive, and that mortality rates for obese hypertensive persons are greater than for others with obesity alone or hypertension alone. Obese people often have impaired carbohydrate tolerance that may be sufficient in degree to be classified as diabetes.

Difficulties during anesthesia and surgery have been associated with obesity. In women with significant degrees of obesity, menstrual abnormalities and abnormal hair growth (hairsutism) have been observed with some frequency. For pregnant women, obesity can be a hazard in several ways: it is associated with a greater incidence of toxemia, of complications during delivery, and of stillbirths. Some skin problems are related to obesity. Thus, the extra surface area of the skin in the obese person may lead to excessive perspiration, and the juxtaposition of moist skin areas in adjacent folds may lead to boils, fungal infections, and other inflammatory conditions.

It has been well established that in many health problems, significant benefits often follow loss of weight. Among such conditions are hyper- tension, angina pectoris, congestive heart failure, varicose veins, rupture of intervertebral disks, osteoarthritis, and many other varieties of bone and joint disease. And certainly not to be omitted from even a partial list, many foot aches and backaches may be relieved to a significant extent, sometimes even completely, by weight loss.

FADS AND FALLACIES, Vitamins nutrition, fish and celery for body health and prevention of diseases

According to Food and Drug Administration studies involving regular market basket sampling, foods available at ordinary groceries and supermarkets contain ample quantities of vitamins. Many food additives are now in use. Times and distances involved in getting products from farm to consumer are often great, and additives are used by processors to maintain quality. In some cases, they are used to improve quality or add some advantage not found in the natural state. Thus, some foods are fortified with vitamins and minerals.

Flavoring agents may be employed to add taste appeal. Preservatives have to be used for some foods that would otherwise be spoiled by organisms or would undergo undesirable chemical changes before use. Emulsifiers may be added to bakery goods to achieve fineness of grain; and stabilizers and thickeners, such as pectin and vegetable gums, may be used for maintaining texture and body. A federal food additives law requires that additives be tested and proved safe for consumption before they may be used. Much remains to be learned about additives-and much, too, about safe use of pesticides, but on a realistic basis, with a growing population, we need both additives and pesticides and must learn to use them to best advantage.

FADS AND FALLACIES

 Perhaps no other area of human concern is as surrounded with fads and fallacies as nutrition. We have had blacks trap molasses and wheat germ offered as virtual panaceas and, more recently, vinegar and honey. Although no food has any special health virtue all its own, it would be hard to find any that at some time or other has not been touted as such. Do oysters, raw eggs, lean meat, and olives increase a man's potency?

Hardly, they have their nutrient values but confer no special potency benefits. Are fish and celery brain foods? The idea could have arisen because brain and nerve tissue are rich in phosphorus, and fish provides phosphorus-containing materials. But so do meat, poultry, milk, and eggs. And celery, it turns out, has relatively little phosphorus. 

Are white eggs healthier than brown? The fact is that the breed of hen determines eggshell color, and color has nothing to do with nutritive value. Some magical powers once attributed to foods have been explained by scientific research. For example, lemons and limes were once considered panaceas for scurvy; it is their vitamin C content, of course, which did the work. Rice polishing was indeed fine for preventing beriberi, but solely because of their vitamin B1 content. 

Goiter was once treated with sea sponge, and the seeming magic stemmed not from something unique about sponge, but from its content of iodine. Food myths arise, too, from distortions of scientific fact. Thus, carrots considered to be good for the eyes.

They are-in cases of vitamin A deficiency. The yellow pigment of carrots, carotene, is converted by low body into vitamin A, which is needed to produce a pigment for the retina of the eye. Incidentally, carotene is plentiful, too, in green vegetables where the yellow color is masked by chlorophyll. Food fads and fallacies might be amusing were it not for the danger that they can interfere with the selection of a proper diet. 

VEGETARIAN DIETS AND NATURAL FOODS

VEGETARIAN DIETS 

There are three types. The strictest excludes all animal products as well  animal flesh and organs. The second allows use of such animal produce milk, cheese, and eggs. The mildest allows fish and shellfish in.

Some people adhere to them and may be lean, but there is no scientifically discernible special virtue in vegetarian diets. There are vegetarians who attribute their long life and healthy old age to their diet, but there are equally healthy old people who credit daily meat eating. One possible hazard in vegetarian diets, particularly the strictest, may be lack of sufficient protein. We learned recently of a 78-year-old physician-patient who developed a huge enlargement of the liver, estimated to weigh 15 pounds instead of the usual 3. Biopsy showed cirrhosis.

 He had never used alcohol but from the age of 10 had never eaten meat and had reduced other sources of the complete proteins (see page 49). Specialists in liver disease who were called in finally concluded that the many years of a diet inadequate in rich, complete proteins had caused damage to the liver. The prescription: beefsteaks, filet mignonette, roast beef. The patient is having the time of his life at meals.

NATURAL FOODS 

Many health food and natural food stores in the country offer a wide range of "unprocessed" or "organic" foods. The foods, for the most part, are good and nutritious. They often cost more than foods available at regular food stores and supermarkets. Claims made in their behalf are that they are grown in soil that has not been impoverished and they are not spoiled by processing. As arguing against the idea, that generally available foods are grown in poor soil. nutritionists’ note that commercial agriculture in this country treats soil as a precious commodity and keeps it rich through crop rotation and fertilization.

Even if soils were widely impoverished, they add, this would not necessarily mean that foods grown in them would be nutritionally inferior. Infertile soil may lead to reduced yield per acre but no inferiority in the makeup of the plant grown. Many nutritionists also observe that the nutritive value of a given crop, such as corn or wheat, is influenced more by the kind of seed planted than by the fertility of the soil. 

Thus, corn can be bred to contain more niacin or more starch, tomatoes to contain more vitamin A or vitamin C, through development of new strains and seeds. As for food processing, leading nutritionists argue that commercially canned and frozen foods-in terms of practical nutrition if not of taste -are not inferior to fresh. 

How much and What foods we have to take?

Cereals and breads

4 servings of enriched or whole grain cereals and breads

One serving equals 1 slice of bread; 1 small biscuit or muffin; 1 cup of potatoes, pasta, or rice; 3/4 to 1 cup of flaked or puffed cereal; or 1/2 cup of cooked cereal.

Fruits and vegetables

4 servings, including one of citrus fruit or tomatoes and one of dark green or leafy vegetable

One serving equals 1/2 cup of canned or cooked fruit; 1 fresh peach, pear, etc.; 1 cup of fresh berries or cherries; 1/2 cup of cooked vegetables; or 1 cup uncooked leafy vegetables.

Meat and protein rich foods- 2 servings of meat, fish, poultry, eggs, or cheese

 Occasionally nuts, dried beans, peas may be substituted for the meats. 

One serving equals 3 oz. of lean, cooked meat; or 3 eggs; or 3 slices (ounces) of cheese. Foods selected each day from each of the four groups provide balance; and by varying the choices within each group, you can expect to achieve a desirable averaging of intake of trace elements as well as other essential nutrients. 

For the same reason, it is a good idea, we suggest, for you to sample unusual foods whenever you can-internal organs such as liver, kidney, heart, sweetbreads, sea-foods, Italian and Chinese vegetables, and other national dishes. 

WHAT IS A BALANCED DIET?

Understanding Balanced Diet

Nearly 50 nutrients; including amino-acids (the constituents of proteins), carbohydrates, vitamins, and minerals are now known to be essential for health. A balanced diet is one that can supply all the essentials. It is almost certain that as time passes still other essential elements in foods will be isolated. This is added reason why a balanced and varied diet makes sense; if it is balanced and varied, it can supply all known requirements and others still unknown. 

The currently known essential nutrients have their specific functions. Briefly, because muscles, heart, liver, kidney, and other organs are composed chiefly of proteins, proteins are needed for development and growth of these organs during childhood and adolescence. After growth is over, body tissues, which are continually being worn out, must be   replaced by new materials, So ample dietary protein is essential at all times. 

Meat, fish, milk, and eggs are among the main sources of protein. Bones are composed chiefly of mineral substances such as calcium and phosphorus which are required both for original bone formation and for maintenance. Milk-fresh, canned, dried, skim, or whole-is a major source. Calcium also is supplied by American and Swiss cheese, molasses, turnip tops, dandelion greens.

And cereals, meat, and fish contain phosphorus. 

The fuel of life-what the body burns for energy-is sugar. Carbohydrates, which include both sugars and starches, provide the fuel most readily, for in the body starches are quickly converted to sugar. Fats and proteins also supply the fuel for metabolism-not as quickly, but they can be stored by the body as reserves, for use as needed. Vitamins help to convert foodstuffs into body tissues-skin, bones, muscles, nerves. Although required only in minute amounts, their role is obviously vital, and it is suspected that trace elements and perhaps still other materials yet to be isolated may perform similar functions.

A well-balanced diet-for young and old, active or sedentary, tall or short-can be supplied daily from four basic food groups: Milk and milk products- 2 servings for adults; 3 to 4 for children; 4 or more for teen-agers. One serving equals an 8-oz. glass of whole or skimmed milk; 1 oz. (1 slice) of hard cheese; or 1/2 cup of cottage cheese. 

Minerals Causes on our health

Investigations on Minerasls

Currently, scientists are investigating the influence on human health of many other trace elements, including chromium, manganese, cobalt, cadmium, copper, selenium, molybdenum, vanadium, nickel, and fluorine. Some preliminary evidence suggests that a deficiency of chromium may play a part in diabetes and, on the other hand, an excess of cadmium may adversely affect blood pressure. 

Even arsenic may be needed by the human body in these trace amounts. Trace materials occur in water and in soils, find their way into foods, and may be present in relatively large amounts in some foods, relatively small amounts in others.

Existing knowledge is still inadequate; there is enough to suggest the importance of trace materials but far from enough yet to provide a reliable guide to how much of them the body needs, how much of them can be dangerous, and their concentrations in various foods. Earlier, the discovery of the role of vitamins in human health under- scored the need for a balanced diet that would provide the vitamins. Now the work with trace materials underscores the need even more.