In the media of late there has been a number of articles published that I just have to share with you. There is so much information hitting the media on healthy eating, low carbohydrate diets, Ketosis, no sugar, low sugar, reduced sugar and new food products that I want to keep you up to date. To do this I’m going to start to post links to the latest information and articles that I think may be of interest to expand your knowledge.
It doesn’t matter what country you live in, the articles related to studies on health apply to us all. The information you learn about healthy eating provides knowledge and motivation to improve your own health, but will also provide knowledge to teach your children and help gift them with lifelong health and education on the correct food choices. The choices we make as parents for our own health influences our children and how they teach their children.
Here are a list of articles definately worth the read. I’ll be building this list over the coming months. I encourage you to look further into topics that you find most interesting or in my case disturbing as some of the articles listed below will challenge your thinking as the new research often conflicts with what we have been told growing up.
New articles for this week include the following article which discusses an area of science that is growing momentum and interest from researchers as we learn more and more about the types of flora found in our digestive system. The type of flora (includes viruses, bacteria, fungi and microbes), the quantity and the quality of the microbes present can impact a range of health issues including metabolism and weight gain. This article is about gut flora and it’s impact on your obesity and health. I’ll be talking more about this topic in future posts as it’s probably an area that we don’t think about very often but is something we should all consider.
This article talks about the impact of stress on gut flora.
And the last article, Nestle has used new science to manufacture a reduced sugar chocolate bar by modifying the structure of sugar.