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many diets promoted by companies and individuals rely on calorie restriction or the complete elimination of certain food groups in the quest to lose weight. additionally, the unhealthy reliance on appetite suppressants and artificial sweeteners is promoted. diets do not generally work in the long term and can even be dangerous. proteins, fats and carbohydrates should be correctly chosen for optimum health and ideal weight.

consuming a diet with a high glycaemic index (gi) may increase the risk of fatty liver, a condition linked to liver failure, suggests a new study with mice. researcher from children's hospital boston indicate that if the findings of the study are confirmed in humans, consumption of low gi foods may offer an easy prevention for fatty liver, a condition on the increase as obesity levels rise.

the government is telling half of the u.s. population to drastically cut their daily salt intake. that\'s the advice to consumers - and the food industry - as the government issues new dietary guidelines, which are the recommendations behind the popular food pyramid.

so you have decided it`s time to try for a baby. congratulations! your head is swimming with thoughts about the future, and whether you are mom or dad this is an exciting time. but let`s pause for a moment and consider: good nutrition is more vital than ever now that you are trying to conceive. a healthy diet should be a regular part of life, but if it`s not currently, now is the time to start. for both mom and dad it is ideal to start improving your diet at least 3-12 months before conception.

the american diet is anything but balanced. the mass consumption of meat, grains and processed foods causes the body to become overly acidic, which strips it of minerals. over the long haul, those who do not balance their diet with alkaline foods (fruits and veggies, primarily) become prone to weak bones, joints and muscles, heart disease, diabetes, kidney disease, and a host of other health problems.

fat substitutes have been in the news a lot in the last few weeks, and rarely has the news been good. just yesterday danisco issued a statement reiterating the safety of its salatrim fat replacer after a damning report in the danish press, while a week earlier procter & gamble concluded the sale of the plant where it makes its olestra substitute after the ingredient failed to live up to expectations.

anyone interested in healthy and nutritious foods has probably heard that whole grains are far better for you than the processed variety like white bread and sugar-laden cereals. there are several reasons for this, including the fact whole foods tend to be richer in fiber and they also have low glycemic indexes. that means they keep blood sugar and insulin levels steady without wide fluctuations. but a new study published in the journal of the american college of cardiology concludes there's another important reason to avoid high glycemic foods like white bread and corn flakes.

anyone interested in healthy and nutritious foods has probably heard that whole grains are far better for you than the processed variety like white bread and sugar-laden cereals. there are several reasons for this, including the fact whole foods tend to be richer in fiber and they also have low glycemic indexes. that means they keep blood sugar and insulin levels steady without wide fluctuations. but a new study published in the journal of the american college of cardiology concludes there's another important reason to avoid high glycemic foods like white bread and corn flakes.

individual variations in the glycaemic index (gi) of white bread, stated as 70 in the literature, may range from 44 to 132, says new research that questions the utility of the index. in an attempt to better understand the glycaemic index, researchers from the jean mayer usda human nutrition research center on aging at tufts university (usda hnrca) used a simple test food, white bread, to show that a relatively high level of inter-individual (among different individuals), and intra-individual (within the same individual) variability occurs on consumption of white bread.