Nutrition

Glycemic index is the measure of how fast a food raises blood glucose. The rates at which different foods raise blood sugar levels are ranked in comparison with the absorption of 50 grams of pure glucose. Pure glucose is used as a reference food and has a GI value of 100. The three GI ratings are low with a value of fifty-five or lower. From fifty-five to sixty-nine is considered medium. Seventy and above is high on the glycemic index scale. Foods with a low GI value are the preferred choice. They’re slowly digested and absorbed, causing a slower and smaller rise in blood sugar levels.

Hundreds of thousands of people across the world cope with depression. This is typically accompanied by a lack of energy and inability to maintain concentration or interest in life. Foods eaten daily could affect a person’s state of depression. There are foods that are beneficial in helping manage depression.

Fat is a basically a glycerol molecule with fatty- acid chains added. These fatty-acid chains can be saturated with hydrogens or not. This means that all carbons in the fatty-acid chain have all the hydrogen atoms possible. A fatty acid is not saturated and has carbons with double bonds. Polyunsaturated fatty acids can have many double bonds. Monounsaturated fatty acids have a single double bond.

One afternoon, I had my face plastered against a computer screen to view information for I see very poorly. I had already completed a cardiovascular plan and a nutritional breakdown. I was writing out meal plans and using Nutrigenie as my database. I used this and two other types of nutrition software with a little frustration. At this point, Dr. Sass who I had given a plan before walked into the gym and said “I need a program that does what you do. “TPN was now born but needed much nurturing.