NUTRIENT ESSENTIALS: Polyunsaturated Fats: Omega 6's + 3's, Omega 6:3 Ratios, ALA, EPA, DHA; SFA, MUFA, High to Low; Amino Acids, Vitamins B; Calories, ... Carbohydrate, Fiber, and Fat by the Oz.

Twenty six tables deliver nutrient facts, allowing a reader to weigh components in common foods. Scientific results allow the reader to review key research outcomes. The Fatty Acids chapter presents an overview of fifty one common dietary fats. The focal points of this chapter are the naturally occurring Monounsaturated (MUFA), Polyunsaturated (PUFA), Saturated (SFA), and Trans Fatty Acids (TFA) in common foods. Separate tables provide the details for each type fat and its components. Those foods with the greatest amount of each type of fat or component are at the top of their own table. Foods with the least amount of that type of fat or component are at the bottom of the table. Additional tables further break out the amounts and components of the essential polyunsaturated fats (PUFA’s). You’ll discover the amounts of Omega 6's and Omega 3's, the Omega 6:3 Ratios, Alpha Linolenic Acid, EPA and DHA in each of our common dietary fats. Separate tables detail the amounts of each Polyunsaturated Fatty Acid (PUFA) component. Foods with the greatest amount of a particular PUFA component are at the top of their own table. Foods with the least amount of that particular PUFA component are at the bottom of the table. In the Protein chapter we review the essential amino acids. The reader learns those that are essential, what they do for us, and how to calculate their own personal daily requirements for each of them. We review the essential vitamins B. The reader discovers how B vitamins work together, and how to recognize a deficiency in any one of them. The Vegetables, Grains, and Fruits chapters highlight scientifically demonstrated choices shown to assist those with any degree of insulin resistance. Tables also present the calories, protein, carbohydrate, fiber, and fat in each vegetable, grain, and fruit. The reader also learns a simple way to increase the digestibility of legumes, nuts, and seeds by lowering the phytic acid content. In the Perspectives chapter, a set of five special tables profile nutrients by point of interest. A reader interested in Calories finds foods listed from low to high by the number of calories they contain. A Protein table lists foods by the amount of protein they contain, from high to low. A Carbohydrate table lists foods by the amount of carbohydrate they contain, from low to high. A Fiber table lists foods by the amount of fiber they contain, from high to low. A Fat table lists foods by the amount of fat they contain, from low to high. The final chapter Dairy & Alternatives provides resources for the lactose intolerant (over 60% of the population). Tables list foods that contain lactose, as well as “other names for lactose” that product marketers frequently use on ingredient lists. A Strong Bones Recipes section reveals healthy aging and longevity strategies to assure the intake of essential minerals and vitamins. This is especially important for those with osteopenia or osteoporosis. The book also looks at menopause and some bioidentical hormone replacement therapy options for women. Simple, scientifically validated exercises disclose how anyone at any age can strengthen their bones and increase balance. Just click “Search” inside this Print Replica, enter the name of whatever you are looking for, and you'll get your food facts fast! Read more