You have probably heard the saying ‘you are what you eat’. This is especially true with regard to living a healthy lifestyle. It isn’t actually as difficult to live a healthy way of life as you might think. Here are some tips to help you to choose the right types of food for keeping yourself fit and healthy.
Green is Good
At the top of your shopping list should be fresh fruits and green leafy vegetables. A large number of the nutrients and vitamins that a person needs for keeping their body …

Research supporting the health benefits of fish oil is overwhelming. The first study, conducted decades ago, linked the low incidence of heart disease among Greenland’s Inuits to that population’s diet of fatty marine animals and fish. More recently, study results presented at the 2009 Experimental Biology annual meeting indicate that fish oil protects against neurodegenerative diseases. In between, scientists from around the globe have linked the long-chain omega-3 fatty acids in fish oil—docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA)—to a range of benefits from head to toe.
Ever-emerging benefits
“Omega-3 fatty acids …

For years antimicrobials have been used by the ethanol industry to control bacteria breakouts during the process and according to Tom Slunecka, vice president of marketing for PhibroChem Ethanol Performance Group, antimicrobials – both antibiotics and chemicals – are used by many facilities and are vital for good strong economic production of ethanol.
Recently, the Institute for Agriculture and Trade Policy released a report that called for the ethanol industry to stop using necessary antibiotics in the production process. (Read “Report: Ethanol industry moving away from antibiotic use.”)
According to Phibro, through …

High-pressure processing (HPP) technology has been developed by Australian researchers to extend shelf-life of chilled perishable products without the use of preservatives. The benefits of HPP are that it kills yeast, mould and bacteria but does not affect freshness, flavour, colour, texture or nutritional value of food, according to the Food Science Australia (FSA), a food, health and nutrition research organisation.
The technology used commercially for the first time in the Melbourne plant involves using pressures of about 6,000 times average air pressure to pasteurise the food. It could replace the …

When FDA gave the GRAS green light to stevia-based sweeteners late last year, the sweetener world felt a bit of a tremor. Now, for the first time, the industry had an approved, zero-calorie, all-natural sweetener at its disposal.
With stevia in their arsenals, product developers can now delve into a newly developed niche: low-calorie, all-natural functional foods. The body does not metabolize the sweet glycosides from the stevia leaf or any of its processed forms, so there is no caloric intake. Also, stevia doesn’t adversely affect blood glucose levels and may …