* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
Download 1.3 Nutrition
Survey
Document related concepts
Fat acceptance movement wikipedia , lookup
Gastric bypass surgery wikipedia , lookup
Body fat percentage wikipedia , lookup
Low-carbohydrate diet wikipedia , lookup
Adipose tissue wikipedia , lookup
Vitamin D deficiency wikipedia , lookup
Abdominal obesity wikipedia , lookup
Diet-induced obesity model wikipedia , lookup
Saturated fat and cardiovascular disease wikipedia , lookup
Transcript
NUTRITION 1 Lipoproteins The bloodstream is water-based, so cholesterol and other lipids need to be transported by a protein carrier which has a region that is lipophilic. These protein carriers are called lipoproteins. There are four major groups of lipoproteins, which in order of size, largest to smallest, are – Chylomicrons – VLDL (very low density lipoproteins) – LDL (low density lipoproteins) – HDL (high density lipoproteins) 2 Low-density lipoprotein (LDL) LDL particles are formed when lipoprotein lipase breaks a triglyceride molecule off VLDL lipoproteins, which converts them into LDL, which is smaller and denser (fewer fat molecules with the same protein transport shell). Studies have shown that higher levels of LDL particles promote health problems and cardiovascular disease, so LDL are often informally called the bad cholesterol (L stands for lousy!). 3 Cholesterol Cholesterol is a waxy steroid of fat that is produced in the liver or intestines. It is used to produce hormones and cell membranes. It is an essential structural component of cell membranes and is required to establish proper membrane permeability and fluidity. In addition, cholesterol is an important component for the manufacture of bile, steroid hormones, and vitamin D. 4 Cholesterol Cholesterol is recycled. It is excreted by the liver via the bile into the digestive tract, and about 50% of it is reabsorbed back into the bloodstream. In the liver, cholesterol is converted to bile, which is then stored in the gallbladder. Bile contains bile salts, which emulsify fats in the digestive tract to aid in the intestinal absorption of fat molecules as well as the fatsoluble vitamins, A, D, E, and K. Cholesterol is an important precursor molecule for the synthesis of vitamin D and the steroid hormones, including the adrenal gland hormones cortisol and aldosterone, as well as the sex hormones progesterone, estrogens, and testosterone, and their derivatives. 5 Cholesterol When a cell requires cholesterol, it synthesizes the necessary LDL receptors, and inserts them into the plasma membrane. LDL particles which are carrying cholesterol in the blood stream bind to these extracellular LDL receptors and the cholesterol is brought into the cell and either used or stored. The LDL receptors are then removed from the plasma membrane. 6 LDL LDL particles can also transport cholesterol into the artery wall. When the cholesterol in the arterial wall becomes oxidized by a free radical (loses a H+ ion), it hardens and forms a plaque (atherosclerosis). Over time, a plaque can break off and travel in the bloodstream as a fat embolism, lodge in a smaller blood vessel, and block blood flow distal to that point. If this occurs in the brain, it causes a stroke. If it occurs in the coronary arteries, it causes a heart attack. Therefore, a high LDL level is a predictor of cardiovascular problems. 7 Medicines to lower LDL Statins reduce high levels of LDL particles by inhibiting cholesterol synthesis. To compensate for the decreased cholesterol availability, synthesis of hepatic LDL receptors is increased, resulting in an increased clearance of LDL particles from the blood. Ezetimibe reduces intestinal absorption of cholesterol, thus can powerfully reduce LDL particle concentrations when combined with statins. 8 Dietary control of LDL The most effective approach has been minimizing fat stores in the greater omentum in addition to minimizing total body fat. Fat stored in the greater omentum is mobilized before subcutaneous fat. Greater omentum fat also produces an enzyme called resistin, which increases insulin resistance (causing Diabetes Mellitus) and lowers circulating VLDL concentrations (which increases LDL levels). 9 Dietary control of LDL That is why it is better to have fat in your subcutaneous areas (junk in the trunk) than a fat belly. Having a large waistline measurement is an indicator of how high your LDL and triglyceride levels are, and therefore, is an indicator of cardiovascular health. Lowering blood triglyceride levels also reduces LDL. 10 Antioxidants and LDL Because LDL particles appear harmless until they are within the blood vessel walls and oxidized by free radicals, it is postulated that ingesting antioxidants and minimizing free radical exposure may reduce LDL's contribution to atherosclerosis, though results are not conclusive. 11 Antioxidants An antioxidant is a molecule capable of inhibiting the oxidation of other molecules. Oxidation is a chemical reaction that transfers electrons or hydrogen from a substance to an oxidizing agent. Oxidation reactions can produce free radicals. In turn, these radicals can start chain reactions. When the chain reaction occurs in a cell, it can cause damage or death to the cell. Antioxidants terminate these chain reactions by removing free radical intermediates, and inhibit other oxidation reactions. They do this by being reduced themselves, so antioxidants are often reducing agents such as ascorbic acid. 12 Antioxidants Although oxidation reactions are crucial for life, they can also be damaging; plants and animals maintain complex systems of multiple types of antioxidants, such as glutathione, vitamin C, and vitamin E as well as enzymes such as catalase, superoxide dismutase and various peroxidases. Low levels of antioxidants cause oxidative stress and may damage or kill cells. As oxidative stress appears to be an important part of many human diseases, the use of antioxidants in pharmacology is intensively studied, particularly as treatments for stroke and neurodegenerative diseases. Moreover, oxidative stress is both the cause and the consequence of disease. 13 High-density lipoprotein (HDL) HDL particles are able to remove cholesterol from within arterial plaques and transport it back to the liver for excretion or re-utilization, which is the main reason why the cholesterol carried within HDL particles is called "good cholesterol" (H stands for healthy!). While high HDL levels might correlate with better cardiovascular health, increasing one's HDL does not increase cardiovascular health beyond normal limits. 14 HDL HDL transports cholesterol mostly to the liver or organs that use cholesterol such as adrenal glands, ovaries, and testes. The cholesterol delivered to the liver is combined with broken down hemoglobin and converted into the bile, which is then used to break down intestinal fats into small enough particles for digestive enzymes to work. The cholesterol delivered to adrenal glands, ovaries, and testes is used for the synthesis of steroid hormones. Another function of HDL is to inhibit oxidation, inflammation, and coagulation by platelets. These properties contribute to the ability of HDL to protect from atherosclerosis. 15 Medicines to increase HDL Niacin (vitamin B3) and magnesium increases HDL. Apo-A1 Milano, the most effective proven HDL agent, is in commercial production by a Canadian company, Sembiosys, may still be several years away from clinical availability. 16 Triglycerides (TG) A triglyceride is made of glycerol and three fatty acids. There are many triglycerides, depending on the oil source, some are highly unsaturated, some less so. They are the main constituents of vegetable oil (typically unsaturated) and animal fats (typically saturated). 17 Triglycerides (TG) Triglycerides are a mechanism for storing unused calories, and their high concentrations in blood correlates with the consumption of starchy and fatty foods. Triglycerides are too large to be absorbed by the small intestine, so the pancreatic enzyme lipase acts releases the fatty acids so they can be absorbed (lipolysis). 18 Triglycerides (TG) Triglycerides are broken down to fatty acids to be used as an energy source when glucose is not available. They contain more than twice as much energy as carbohydrates and proteins. They are also a component of VLDL and chylomicrons, so they are also important transporters of dietary fat. 19 Triglycerides (TG) When fatty acids from triglycerides are absorbed in the intestine, they enter the cells that make up the intestinal lining, where they are rebuilt and packaged with cholesterol and proteins to form chylomicrons. These are excreted from the intestinal cells and collected by the lymph system (lacteals in the intestinal villi), which transport them to the thoracic lymph duct, and are dumped into the subclavian vein to be mixed into the blood. 20 Triglycerides (TG) Various tissues can capture the chylomicrons, releasing the triglycerides to be used as a source of energy. Fat and liver cells can synthesize and store triglycerides. When glucose levels are low, the body requires fatty acids as an energy source. The hormone glucagon signals lipase to break down the triglycerides to release free fatty acids. When glucose levels are low, the brain cannot utilize fatty acids as an energy source, but the glycerol component of triglycerides can be converted into glucose by way of gluconeogenesis. It can also be converted into glucose by glycolysis. 21 Triglycerides (TG) Although there is no known mechanism by which triglycerides cause heart disease, there is a strong relationship between triglyceride level and LDL-cholesterol level, which does cause heart disease. 22 Triglycerides (TG) Diets that have carbohydrates accounting for more than 60% of the total energy intake can increase triglyceride levels. This correlation is stronger for those with a Body Mass Index (BMI) greater than 30 kg/m2. The correlation is also stronger in those with insulin resistance (more common among overweight and obese). When a high carbohydrate diet causes high levels of triglycerides in the blood, the condition is called carbohydrate-induced hypertriglyceridemia. This also causes a high glycemic index, which causes overproduction of insulin. 23 Glycemic index (GI) The glycemic index is a measure of the effects of carbohydrates on blood sugar levels. Carbohydrates that break down quickly during digestion and release glucose rapidly into the bloodstream have a high GI (example is simple sugar); carbohydrates that break down more slowly, releasing glucose more gradually into the bloodstream, have a low GI (example is starch). Foods with a lower GI are better for diabetics since they have slower rates of digestion and absorption and cause a lower insulin demand. 24 Body Mass Index (BMI) Body mass index estimates body fat based on an individual's weight and height. BMI does not actually measure the percentage of body fat. To get an exact measurement of body fat, you have to be weighed under water. Body mass index is defined as the individual's body weight divided by the square of his or her height, recorded as kg/m2. 25 BMI 26 BMI 27 Triglycerides (TG) Triglyceride levels are also reduced by exercise and omega-3 fatty acids from fish, flax seed oil, and other sources. Recommendation in the U.S. is that one ingest up to 3 grams a day of such oils. 28 29 Omega 3 Fatty Acids Omega 3 Fatty Acids: Essential Fatty Acids Essential means they are not made by the body and need to be in our foods. Omega 3 Fatty Acids are essential to normal growth in young children. There are other benefits: rheumatoid arthritis, cardiovascular disease, cancer. 30 Omega 3 Fatty Acids Fish Oil is being publicized as being a good source of Omega 3 Fatty Acids. Unfortunately, fish oils contain high levels of vitamin A and E. Excess vitamins A and E are very toxic and stored in the liver. Try to get Omega 3 Fatty Acids without the concentrated fish oil products being advertised. 31 Natural Sources of Omega 3 Fatty Acids Fish: salmon, herring, mackerel, anchovies and sardines Flax (linseed) and its oil (15 g) is six times richer than most fish oils. Eggs produced by chickens fed a diet of greens and insects Grass-fed beef Grain-fed chicken Milk and cheese from grass-fed cows 32 Botanical sources of Omega 3 Fatty Acids sage Kiwifruit Chinese gooseberry Raspberry Butternuts Walnuts Pecan nuts Hazel nuts Flax Seeds 33 Iron, omega-3s tied to different effects on kids' brains http://www.foxnews.com/health/2012/11/08/iron-omega-3s-tied-to-different-effects-on-kids-brains/ Study finds 33 percent of nation's seafood mislabeled, http://fxn.ws/YLU6Pm 34 OLD FOOD PYRAMID 35 NEW FOOD PYRAMID 36 New Food Pyramid 37 38 Impressionist Food Pyramid 39 Carbohydrates The quickest, most readily available source of energy for the body is glucose. Carbohydrates are broken down to glucose. Between eating periods, the blood glucose level should be maintained properly. If there is not enough glucose available, amino acids can be broken down to glucose. The best place to find amino acids are in proteins. The best place to find proteins is muscle, including heart muscle. Most body cells can use other things for energy, but the brain can only use glucose. Therefore, the body needs carbohydrates in the diet, or it will start breaking down muscle, including cardiac muscle. 40 Carbohydrates Simple carbohydrates (e.g., sugars) are “empty calories” because they contribute to energy needs and weight gain without supplying any other nutritional requirements. Examples of simple carbohydrates are fatfree ice cream, cakes, and cookies. Plain white sugar from a box (called refined sugar) has no vitamins or minerals. Dietary carbohydrates should be complex and not simple carbohydrates. Complex sources of carbohydrates include whole grain pasta, rice, bread, and cereal. Less desirable complex carbohydrates (to be avoided by overweight people) are potatoes and corn, since they have a lot of carbohydrates in them. 41 42 Proteins Foods rich in protein include red meat, fish, poultry, dairy products, legumes (i.e., peas and beans), nuts, and cereals. When you eat protein it is broken down into amino acids and turned into tissues like muscles, skin, hair, and nails. It’s also used to make proteins such as hemoglobin, plasma proteins, enzymes, and hormones. 43 Proteins Protein formation requires 23 different types of amino acids. Of these, nine amino acids are required from the diet in adults because the body is unable to produce them. These are called the essential amino acids. 44 Proteins Some protein sources, such as meat, provide all 23 types of amino acids. But a diet of only a few types of vegetables and grains supply us with only a few of the essential amino acids. If just one amino acid is missing from the body, none of the other 23 work right. It’s like trying to paint a picture when you are missing one color. Therefore, you should combine foods to acquire all the essential amino acids. For example, the combinations of cereal with milk give a good balance of proteins. So does combining rice with beans or peas. 45 Proteins Amino acids are not stored in the body, and a daily supply is needed. However, it does not take very much protein to meet the daily requirement. Two servings of meat a day (equal in total quantity to a deck of cards) is usually enough. Some meats (e.g., hamburger) are high in protein but also high in fat. Everything considered, it is probably a good idea to depend on protein from plant origins (whole-grain cereals, dark breads, and legumes) to a greater extent than is often the custom in the United States. Those who get most of their protein from meat are getting about 42% fat. 46 Proteins Protein and/or amino acid supplements are not good because they are not digested as well. They can also give you an excess of one amino acid or another. An excess of just one amino acid causes a deficiency in absorption of the other amino acids. 47 3 things you need to know about eating protein, http://fxn.ws/OFWbeQ 48 Lipids Fat and cholesterol are both lipids. Fat is present not only in butter, margarine, and oils, but also in animal meats (even chicken and turkey has some fat). Not only does it cause weight gain, but it also increases the risk of cancer and cardiovascular disease. 49 Lipids Saturated fats, whether in butter or margarine, can raise LDL (bad) cholesterol levels, while polyunsaturated fats lower LDL cholesterol levels. Examples of good polyunsaturated fats are olive oil, canola oil, corn oil, and safflower oil. Notice that these are all liquid at room temperature and come from plants. Pure, non-hydrogenated palm and coconut oil is also good, but not partially hydrogenated (that is dangerous “trans” fat). If you overheat (deep fry) a good oil, it will become hydrogenated (cloudy), so you turn it into a bad oil. Saturated (bad) fats, are solids at room temperature, usually have an animal origin. Red meats, although high in protein, also have a lot of saturated fats; that’s why chicken, turkey, and fish are better sources of protein. 50 Weight Loss A woman who is about 5 feet 4 inches tall, and exercises lightly, requires about 2,100 Calories per day. For a man 5 feet 10 inches tall, who exercises lightly, the requirements are about 2,900 Calories a day. Those who wish to lose weight need to reduce their calories and/or increase their exercising. One pound of fat requires about 3,500 calories to be burned off. Therefore, how many days will it take to lose one pound of fat if you eat 500 calories less per day? 7 days. If you lose more than that, it’s probably just water loss. Every 30 mins of aerobic exercise burns off 500 calories. Every 3.5 hours, you can burn off one pound of fat. 51 Exercise treats depression better than medicine 52 Weight Loss Low-Carbohydrate Diets The dramatic weight loss that occurs with a lowcarbohydrate diet is not due to a loss of fat; it is due to a loss of muscle mass and water. When a normal diet is resumed, so is the normal weight. Liquid Diets Muscle is still broken down to provide energy. A few people on this regime have died, probably because even the heart muscle was not spared by the body. Single-Category Diets These diets rely on the intake of only one kind of food, either a fruit or vegetable or rice alone. However, no single type of food provides the balance of nutrients needed to maintain health. Some dieters on strange diets suffer the consequences—in one instance an individual lost hair and fingernails. 53 Vitamins Vitamins are needed for metabolism because they make a lot of the body’s enzymes. An enzyme is what breaks a complex molecule down into a smaller one. To break down a carbohydrate into a sugar requires enzymes. Vitamins can have other functions, too. For example, vitamin A makes the visual pigment that prevents night blindness. Altogether there are 13 vitamins, which are divided into those that are fat soluble and those that are water soluble. 54 Vitamins There are four fat-soluble vitamins: A, D, E, and K. All the other vitamins are water soluble. The reason this is important is that excess fat-soluble vitamins will be stored in the body’s fat cells and can easily get to a toxic level. Water soluble vitamins can be excreted in the kidney, and as long as the person has been drinking a good amount of water during the day, the excess water soluble vitamins will just flush out. However, if the person is not well hydrated (urine is yellow, not colorless), those vitamins can cause problems, too; the kidneys can burn out from the excess acids. The liver is also a place where excess vitamin A is stored. As a matter of fact, if you eat one polar bear liver, you will die of vitamin A poisoning! 55 Vitamins A pregnant woman has to be especially careful about taking in too much of vitamins A, D, E, and K because they will cross the placenta and reach the baby’s body and intoxicate it. Where on a fetus is fat? A fetus doesn’t have any fat until it is in the last month or two of pregnancy. Until then, the only fat is on the myelin sheath that surrounds the nerve cells. If these vitamins lodge here, they will interfere with nerve conduction in the brain. The corpus callosum is the white area (myelinated) in the brain. It allows the right and left sides of the brain to communicate. Autism is a problem with this structure. 56 Vitamin A toxicity Excessive vitamin A consumption can lead to nausea, irritability, anorexia (reduced appetite), vomiting, blurry vision, headaches, hair loss, muscle and abdominal pain and weakness, drowsiness, and altered mental status. In chronic cases, hair loss, dry skin, drying of the mucous membranes, fever, insomnia, fatigue, weight loss, bone fractures, anemia, and diarrhea can all be evident on top of the symptoms associated with less serious toxicity. 57 New USDA for Vitamins Vit A : 3000 IU Vit D: 400 IU Vit E: 30 IU Vit K: 100 IU 58 Vit A : 3000 IU Vit D: 400 IU 59 Vit E: 30 IU Vit K: 100 IU Vit A : 3000 IU Vit D: 400 IU Vit E: 30 IU60 Vit K: 100 IU Vit A : 3000 IU Vit D: 400 IU Vit E: 30 IU Vit K: 100 IU 61 Caplique Prenatal Vitamins Vit A : 3000 IU Vit D: 400 IU Vit E: 30 IU Vit K: 100 IU You DO need folic acid, B12, iron and calcium 62 Vitamins Vitamin C Vitamin C is found especially in citrus fruits, such as oranges, tangerines, lemons, etc. Vitamin D Skin cells contain a molecule that is converted to vitamin D after UV exposure. Vitamin D promotes the absorption of calcium by the intestines. The lack of vitamin D leads to rickets in children. Rickets, characterized by a bowing of the legs, is caused by defective mineralization of the skeleton. Most milk today is fortified with vitamin D, which helps prevent the occurrence of rickets. 63 Antioxidants As a cell is functioning, it generates molecules that have an extra electron, which is called a free radical. These free radicals want to run around and get rid of their extra electron (this is called reducing the recipient molecule), but none of the other molecules want one, either. The parts of a cell that usually get stuck with a free radical include DNA, proteins, enzymes, and cell membranes. This leads to damage there, and can even lead to cancer. 64 Antioxidants Substances that can deactivate this extra electron are called antioxidants. Vitamins C, E, and A are believed to defend the body against free radicals, and therefore they are termed antioxidants. These vitamins are especially abundant in fruits and vegetables. We should eat at least five servings of fruits and vegetables a day. 65 Antioxidants It is not wise to take vitamin supplements instead of improving intake of fruits and vegetables. There are many beneficial compounds in fruits that cannot be obtained from a vitamin pill. The fiber helps to prevent colon cancer. In addition, excess vitamins can cause damage, especially the ones that are stored in fat, which are A, D, E, and K. 66 How Certain Vegetables Combat Cancer Breast cancer, the second leading cause of cancer deaths in women, can be protected against by eating cabbage and near relatives of cabbage such as broccoli and cauliflower. They contain compounds called isothiocyanates which have cancer-preventive and anticarcinogenic activities. Broccoli and broccoli sprouts have the highest amount of the isothiocyanates. 67 Minerals In addition to vitamins, various minerals are required by the body. For example, calcium is needed for bones, teeth, nerve conduction, and muscle contraction. Phosphorus makes up nucleic acids and ATP, which is the body’s main energy molecule. Iodine is needed for thyroid hormone. Sodium and chloride regulate the body’s water balance and blood pressure. 68 Minerals Potassium and sodium are important in muscle contraction and nerve conduction. High-potassium foods: cantaloupe, avocados, potatoes, beans, bananas, fish, raisins, apricots, dates, and cocoa powder (think chocolate). Magnesium, zinc, and copper are needed for enzymes to work. Magnesium helps muscles relax (counters the effects of calcium) and is critical in most enzymes in the body. Foods with magnesium include seeds, brans (wheat, rice, and oat), spinach, and cocoa. Any leafy greens have a high amount of magnesium because the center of the chlorophyll molecule is magnesium. 69 Minerals Iron is needed for hemoglobin, which transports oxygen around the body in the red blood cells. Adult females need more iron in the diet than males since they lose some hemoglobin each month during menstruation. If males take vitamins with iron, they can get constipated from too much iron. 70 Minerals Calcium Many people take calcium supplements to counteract osteoporosis, a degenerative bone disease that many people get as they age. Calcium supplements and vitamin D foods in addition to exercise is the best way to avoid osteoporosis because the stimulation from using the bones will cause the body to absorb the calcium supplement better. The best source of calcium is from dairy products and green leafy vegetables. Calcium supplements have added vitamin D, so you might want to take Tums for calcium instead of a 71 supplement. Calcium supplements are bad because of the added vitamin D Note the toxic level of vitamin D 72 Best Calcium Product You still need another 200 mg of calcium per day. 73 Minerals Sodium You only need 500 mg a day of salt, but the average American takes in 4,000 mg every day. Excess salt can cause high blood pressure. About one-third of the salt in out diet is from the food; another one-third is added during commercial processing; and we add the last one-third either during home cooking or at the table in the form of table salt. 74 Glucosamine Glucosamine is an amino sugar and a prominent precursor in the synthesis of certain proteins and lipids. Glucosamine is part of the structure of chitin, which compose the exoskeletons of crustaceans and other arthropods, cell walls in fungi and many higher organisms. Glucosamine is one of the most abundant monosaccharides. It is produced commercially by the hydrolysis of crustacean exoskeletons or, less commonly by fermentation of a grain such as corn or wheat. In the US it is one of the most common non-vitamin, nonmineral, dietary supplements used by adults. 75 Glucosamine Oral glucosamine is a dietary supplement and is not a pharmaceutical drug. It is illegal in the US to market any dietary supplement as a treatment for any disease or condition. Glucosamine is marketed to support the structure and function of joints and the marketing is targeted to people suffering from osteoarthritis. Commonly sold forms of glucosamine are glucosamine sulfate, glucosamine hydrochloride, and n-acetyl glucosamine, but only glucosamine sulfate is given a "likely effective" rating for treating osteoarthritis. 76 Glucosamine Since glucosamine is a precursor for glycosaminoglycans, and glycosaminoglycans are a major component of joint cartilage, marketers advertise glucosamine to help to prevent cartilage degeneration and treat arthritis. It is safe to use within recommended guidelines, but is not necessarily effective. If you eat cartilage, it does not mean you will grow new cartilage. Beyond recommended dosages, glucosamine may damage pancreatic cells, possibly increasing the risk of developing diabetes. 77 Energy Drinks F.D.A. has confirmed a total of 18 filings involving fatalities and over 150 others involving injuries that mentioned one of four top-selling energy drinks — Red Bull, Monster Energy, Rockstar and 5-Hour Energy. Another federal report found over 13,000 emergency room visits in 2009 cited an energy drink as a possible cause. The New York Times reported that it had received more than 90 filings about 5-Hour Energy, including ones that cited its possible involvement in 13 fatalities. In October 2012, the agency said it had received five fatality reports that cited Monster Energy. 78 Red Bull Swedish officials are investigating the deaths of three young people (two age 15 and one age 18) who were drinking Red Bull. The two younger boys who died had used Red Bull as a mixer with alcohol, while the third drank several cans of the energy drink after a strenuous workout and later died of massive kidney failure. Alcohol and caffeine are both diuretics, and combined with activities that cause sweating, the kidneys can go into failure. France, Denmark and Norway allow Red Bull to be sold only in pharmacies. Greek officials last week recommended that the drink not be used after strenuous exercise or be mixed with alcohol. 79 Excess Vitamin B6 Overdosage of pyridoxine causes destruction of the dorsal root ganglia. Although vitamin B6 is a water-soluble vitamin and is excreted in the urine, doses of pyridoxine in excess of the RDI over long periods of time result in painful and ultimately irreversible neurological problems. The primary symptoms are pain and numbness of the extremities, and in severe cases difficulty walking. Sensory neuropathy typically develops at doses of pyridoxine in excess of 1,000 mg per day. However, there have been a few case reports of individuals who developed sensory neuropathies at doses of less than 500 mg daily over a period of months. None of the studies, in which an objective neurological examination was performed, found evidence of sensory nerve damage at intakes of pyridoxine below 200 mg/day. This condition is usually reversible when supplementation is stopped. Excess Vitamin B12 Cardiovascular Problems People who take too much vitamin B12 may experience cardiovascular problems. Excess vitamin B12 can interfere with blood flow to the heart and lungs, resulting in congestive heart failure or peripheral vascular thrombosis, a condition that occurs when a blood clot forms in a blood vessel. Too much vitamin B12 can also cause pulmonary edema, a condition that arises when air sacs form in the lungs. Symptoms of a B12 overdose may include loss of breath and pain and numbness in the arms and legs. Excess Vitamin B12 Gastrointestinal Problems Nausea, upset stomach, indigestion, vomiting and mild diarrhea. Skin Rashes Severe inflammatory facial acne, mild itchy skin, body rashes or folliculitis of the hair follicles. One person experienced acne rosacea after ingesting 100mcg of B12 and 100mg of B6 on a daily basis. Tips for making healthy lunches fun to eat http://fxn.ws/Ou4dYf Calorie Calculator: http://www.scoobysworkshop.com/caloriecalculator.htm 85 Eating Disorders Obesity Bulimia Anorexia Nervosa 86 Obesity Obesity is about 50 pounds over the ideal weight. Moderate obesity is about 75 pounds overweight, and severe obesity is 100 pounds overweight. Morbid obesity (danger of causing death) would be about 200 or more pounds over weight. 87 Obesity During childhood, some of our cells have not differentiated into specialized cells yet. If a child eats a lot of food during infancy and childhood, most of those “blank” cells will become fat cells. For the rest of their life, that person will have more fat cells than average. When you lose weight, the fat cells just shrink; they don’t disappear. It’s very important to start infants and children out in life without too much fat in their diets. The risk of heart disease and diabetes is higher in obese individuals. 88 Obesity For people who are more than 100 pounds overweight, they may have a surgery that staples the stomach into a smaller pouch so they feel full after just a few tablespoons of food. They still need to watch their diet and make sure they get enough nutrients. They also have to be careful about not jamming excess food in deliberately, because the stomach can stretch out again. 89 90 Bulimia People with this condition have the habit of eating to excess (called binge eating) and then purging themselves by some artificial means, such as selfinduced vomiting or use of a laxative. Bulimic individuals are over-concerned about their body shape and weight, and therefore they may be on a very restrictive diet. A restrictive diet may bring on the desire to binge, and typically the person chooses to consume sweets, like cakes, cookies, and ice cream. Then, a feeling of guilt most likely brings on the next phase, which is a purging of all the calories that have been taken in. The problem is, vomiting or diarrhea causes loss of electrolytes. 91 Bulimia Bulimia causes an abnormal heart rhythm, and damage to the kidneys can result in death. Vomiting up the food causes the stomach acids to eat away at the pharynx, esophagus, and teeth. Dental problems are frequent, and the esophagus and stomach may even rupture and tear due to strong contractions during vomiting. 92 Anorexia Nervosa In anorexia nervosa, a morbid fear of gaining weight causes the person to be on a very restrictive diet. Athletes such as distance runners, wrestlers, and dancers are at risk of anorexia nervosa because they believe that being thin gives them a competitive edge. No matter how thin they have become, people with anorexia nervosa think they are overweight, so they may not seek medical help. 93 Anorexia Nervosa Their symptoms of starvation include low blood pressure, irregular heartbeat, constipation, being cold, and they tend to get stress fractures. Menstruation ceases in females; the internal organs including the brain don’t function well, and the skin dries up. Eventually, the digestive tract doesn’t function properly, so the food they do eat cannot provide nutrients. When death is imminent, the only recourse may be hospitalization and force-feeding. One psychological reason behind anorexia is that it makes people feel like they have some control over their lives. 94 95 96 97 98 Isabelle Caro 99 Isabelle Caro French model Isabelle Caro died at age 28 on Nov. 17, 2010. She was 5’5” and weighed 59 pounds. “I had a very complicated childhood, very difficult, very painful. My mother's big phobia was that I would grow. She spent her time measuring my height. She wouldn't let me go outside because she'd heard that fresh air makes children grow, and that's why I was kept at home. It was completely traumatic.” Caro's mother killed herself the following week, unable to cope with guilt as she blamed herself for Caro's death. 100 The Pink Method Diet 101