Health: L Glutamine

L Glutamine

Written by Stephen Taddei

Continued from page 1
use your muscles as a sources of energy, therefore deteriorating them. Some studies have shown that Glutamine slows of stops this process. Glutamine has also been shown to boost repparttar

immune system and improve protein synthesis.

by: Stephen Taddei For more supplement info visit http://www.supplementbuzz.com

We work to ensure accuracy in our articles but still always consult a medical professional before beginning any diet, exercise or supplement regiment.

FOCUS ON FIBER: How Much is Enough?

Written by Monique N. Gilbert, B.Sc.

Continued from page 1

Examples of Dietary Fiber:

1 cup cooked dry beans (navy, pinto, red, pink, black, garbanzo, etc.) = 9-19 grams of fiber

1 cup cooked lima beans = 13 grams of fiber

1 cup cooked peas = 9 grams of fiber

1 cup raisin bran cereal = 8 grams of fiber

1 cup canned pumpkin = 7 grams of fiber

1 cup cooked spinach = 7 grams of fiber

1/2 cup whole wheat flour = 7 grams of fiber

1/2 cup soy tempeh = 7 grams of fiber

1/2 cup soy flour = 6 grams of fiber

1/2 cup edamame (whole green soybeans) = 5 grams of fiber

1 cup cooked broccoli = 5 grams of fiber

6 Brussels sprouts = 5 grams of fiber

1 baked sweet potato = 5 grams of fiber

1 cup cooked brown rice = 4 grams of fiber

1 cup cooked old fashioned rolled oats = 4 grams of fiber

1 medium apple = 4 grams of fiber

1 medium orange = 4 grams of fiber

1 cup carrot strips = 4 grams of fiber

1/2 cup raspberries or blackberries = 4 grams of fiber

1 medium banana = 3 grams of fiber

5 dried plums (prunes) = 3 grams of fiber

1 ounce of nuts (almonds, peanuts, pistachios) = 3 grams of fiber

1 baked potato (russet) = 3 grams of fiber

1/4 cup dry roasted sunflower seeds = 3 grams of fiber

1 medium mango = 3 grams of fiber

1 medium tomato = 2 grams of fiber

1 cup pineapple juice = 2 grams of fiber

1/2 cup blueberries = 2 grams of fiber

1 cup romaine lettuce = 1.5 grams of fiber

1/2 cup tofu = 1 gram of fiber

Monique N. Gilbert, B.Sc. is a Personal Health, Nutrition & Lifestyle Coach; Certified Personal Trainer/Fitness Counselor; Recipe Developer; Freelance Writer and Author. She has offered guidance in natural health, nutrition, fitness, weight and stress management since 1989. Go to http://www.MoniqueNGilbert.com to learn more about Monique’s coaching.

References:

** “Legume consumption and risk of coronary heart disease in US men and women: NHANES I Epidemiologic Follow-up Study.” Bazzano, L. A., He, J., Ogden, L. G., Loria, C., Vupputuri, S., Myers, L., Whelton, P. K., Archives of Internal Medicine 2001 Nov 26;161(21):2573-2578.

** “A prospective study of dietary fiber intake and risk of cardiovascular disease among women.” Liu, S., Buring, J. E., Sesso, H. D., Rimm, E. B., Willett, W. C., Manson, J. E., Journal of repparttar American College of Cardiology 2002 Jan 2;39(1):49-56.

** “Virtues of Soy: A Practical Health Guide and Cookbook” by Monique N. Gilbert, Universal Publishers, 2001, pp. 11, 18, 24.

**********************

###

Monique N. Gilbert, B.Sc. helps people improve their well-being, vitality & longevity. Her personal coaching provides motivation, guidance and support to get healthy, fit, reduce stress & anxiety, strengthen the immune system, increase energy levels, lower cholesterol, improve sleep, and achieve your goals. For more information about Monique’s coaching, visit http://www.MoniqueNGilbert.com

<Back to Page 1