Environmental Health Nutrition

http://www.heartmonitron.com/hm_meddigest_journals_on_nutrition-_heart_and_diabetes-_cholesterol_and_healthy_weight_033.htm How to make healthy spaghetti, pasta and other mediterranean recipes. Three versions are explained. One for weight loss diets and weight maintenance, one for heart care and one for diabetes patient care. Recipe software, such as Cook’n, is used to find nutrition facts and plan best dishes, best menus and meals. Emphasis is put on healthy properties of the recipes. Vegetarian meatless and non-vegetarian meaty versions. The nutritional and health guidelines that we use to make the hM Journals recipes are a compilation, a sort of average of the recommendations of major health institutions. We are strongly inspired by the American Heart Association, The American Diabetes Association, The Mayo and the Cleveland Clinic, The USDA (United States Department of Agriculture) or the NIH ( National Institutes of Health ), by the recommendations of The American Medical Association (Guide to Preventing and Treating Heart Disease, publishers: Wiley & Sons Inc.). For the control of cholesterol, we adhere to the nutrition guidelines of The Harvard Medical School Guide to Lowering Cholesterol (publishers: McGraw-Hill). For healthy weight loss and maintenance, we use the USDAs Food Pyramid as a safety reference to come up with balanced and low-calorie recipes. The hM Journals readers and patients are encouraged to speak with their Doctor, Registered Dietitian or nutritionist regarding their meal or menu planning, some degree of professional supervision is always best. Mediterranean Spaghetti and pasta recipes can be more than just enjoyable, yummy and delicious. They can also be very healthy. When prepared in a healthy way, Mediterranean diet recipes are not only good for you, they are the very best recipes in the world for the purpose of health improvement, prevention or even the reversal of disease and also for caring for chronic diseases consequent to our Western World very bad eating habits. We advocate meals that are free of trans-fats, low in total fat and very low in saturated fats, meals that use lean protein sources, use unrefined and complex cereals or carbohydrate sources, including beans and other legumes, that include lots of fiber-rich and phytonutrient or antioxydant-rich fresh vegetables and fruits and meals that favor a low glycemic index or glycemic load.

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