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News for 17-Oct-25 Source: MedicineNet Prevention and Wellness General Source: MedicineNet Senior Health General Source: MedicineNet Senior Health General Source: MedicineNet Senior Health General
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The Best race websiteAll the race information you need to know about is right
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Internet Shopping for raceInternet shopping enables us to access many race stores and view their offerings from the comfort of our own home. One of the biggest misconceptions about shopping on the Internet for race is that it is unsafe and insecure, this is far from the truth. Even if your credit card number is stolen and used to make unauthorized purchases you are not responsible and most credit card companies insure race purchases with fraud protection insurance, at no additional cost to you. It is a hassle if your card number is ever stolen but in all actuality you have more of a chance having your card number stolen at a real race store than on the Internet. Below are several steps you can take to help ensure safe and secure lg raceping. It's always good to be familiar with the reputation of any race company you're dealing with. To find out more about a company most race websites have an ABOUT US section which will tell a little about the organization. Government agencies also monitor the activities of lg race to ensure that the goods and services they provide are acceptable to consumers. When you decide to purchase race online check out the CONTACT US section of the race website to ensure that you can actually contact them by phone, fax or email. Reputable firms will most certainly carry this information. It also pays to check out their returns policy. Many race websites offer a no obligation period with a guarantee of full refund of the purchase price if you return the goods in a satisfactory condition. Internet shopping for race is rapidly growing and this means high competition between sites selling and marketing race goods or services. This competition is good for you because it means everyone selling race has to operate their business to high ethical and professional standards. race
If you have not already done so, we invite you to click on the link above and take a look at the best race you will find. We are not trying to sell you but to provide you with the information you need to make a quality decision on your race purchase. Just in the event you want to research other race options then click the links on the left side of this page. We are quite sure you will find exactly what you need and your satisfaction is guaranteed. Focus on Trans Fat by: Jon Gestl
There's no doubt--carbohydrates have taken center stage in public discourse about dietary practices. You can't turn on the TV, open a newspaper or walk past the office water cooler these days without hearing a debate about this nutrient du jour. Recently, however, increasing attention is being given to an all but forgotten part of our diet. Move over, carbohydrates: fat is making a comeback in the headlines. More specifically, trans fat. Of the four types of dietary fat (monounsaturated, polyunsaturated, saturated and trans), the focus recently has been on trans fat. Abundant in margarine, shortening, packaged baked goods and French fries to name a few, trans fat is a widely used ingredient for food manufacturers because it is cheap and contributes to increased shelf life. It is listed as "partially hydrogenated vegetable oil" and "vegetable shortening" on product ingredient lists. Hydrogenation is the process of heating an oil and passing hydrogen bubbles through it. The fat's density is increased, and food manufacturers use it frequently because it gives products a richer butter flavor. Saturated butter is much more expensive to use, so manufacturers reduce costs by using partially hydrogenated oils. Partially hydrogenated oils, however, have a much different effect on the body than even the demonized saturated fats. We all know that we need to limit saturated fat in our diets, but specific amounts, although small, have been deemed acceptable, and even help to facilitate a variety of processes for the body. Trans fat, however, provides no positive effects whatsoever. Studies have consistently shown that trans fat raises LDL (bad) cholesterol and lowers HDL (good) cholesterol. It contributes to clogging of the arteries and type 2 diabetes. Trans fat has also been linked to an estimated 30,000 or more premature heart disease deaths each year. In March 2004, the Food and Drug Administration updated their website pages concerning trans fat and regulations concerning labeling laws. Although the FDA first proposed trans fat labeling in 1999, it wasn't until July 2003 that Health and Human Services Secretary Tommy Thompson announced the new trans fat ruling. Even then, the guidelines proved to be less than acceptable to health experts who were pushing for immediate regulations: the ruling gave manufacturers until January 1, 2006 to comply. Some food manufacturers, however, have already started listing the ingredient on their nutritional labels, and the FDA has responded to these changes for consumers with trans fat info and guidance to understanding the new labels. See the FDA website at http://www.cfsan.fda.gov/~dms/transfat.html#unhide). Issues of further contention exist, most notably because the FDA is choosing not to list a % Daily Value (%DV) for trans fat. Although it admits that scientific reports show a link between trans fat and coronary heart disease, the FDA states that none of these studies have provided a specific reference value. This has enraged anti-trans fat advocates, who consider the decision not to list daily values a cop-out due to pressure from the food industry, not to insufficient evidence of harm (check out http://bantransfats.com/ for a comprehensive and excellent review of the latest trans fat advocacy issues). Unlike the FDA's specific daily requirements for both saturated fat and cholesterol already in place, some experts feel this lack of specificity for trans fat allotment in our diet is akin to allowing the consumer to believe that any amount is acceptable. Thus, the possibility of a veritable free-for-all on trans fat consumption is feared. The race is now on for food manufacturers to produce foods free of trans fat In April 2004, Kraft Foods announced the introduction of three new brands of the popular Oreo cookie containing zero grams of trans fat. Other manufactures will surely follow suit and it is likely that we will be seeing an explosion of trans fat-free (although not necessarily nutritious) products, particularly snack foods. Since we have a while to wait until all manufacturers are required to change their product labels, consumers need to know how to recognize trans fat in products to reduce intake. Read every ingredient label before a product is purchased. If the list contains the words "partially hydrogenated," you know it contains trans fat. Shortening and margarine almost always contain trans fat. This knowledge is particularly important with regard to processed foods, since they usually contain a large amount of ingredients, most with long, odd looking and hard to pronounce names. For further guidance on how to avoid trans fat in products, check out Dr. Gabe Mirkin's website (http://www.drmirkin.com/nutrition/N185.html), an excellent resource on nutrition and trans fat info. Conflicting as it may be, we'll always be inundated with media attention on the latest focus on nutrition. But we still need to be aware of the facts concerning our health. Coverage on fats was all the rage in the 80's, for the last decade all we've heard about is carbs. What's next? Well, there's always protein.
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