autoimmune-hepatitis-nutrition
Hepatitis Nutrition
The importance of good nutrition is nothing new. On this page you will be able to learn anything and everything about the practical aspects of nutrition, and why it is so important. Some of the things you will learn here are...
Nutrition is the assimilation by living organisms of food materials that enable them to grow, maintain themselves, and reproduce. It is the study of food and the way the body uses food to produce energy, build and repair the body. If nutrition is good, the diet provides all necessary components to maintain a healthy body. If nutrition is bad, the diet has a deficit or excess of one or more components, leading to less than optimal health. Where exactly does nutrition come from?Nutrition is supposed to come from our food. Simply put, if you wish to optimize your health, you must optimize the nutrition that you get in your daily diet. There are four essential categories of nutrition:
“Essential” means that we must have them to survive. Essential Fatty AcidsEssential fatty acids, or EFAs, are fatty acids that are required in the human diet. This means they cannot be synthesized by the body from other fatty acids and must be obtained from food. There are two closely related families of EFAs: omega-3 and omega 6. They were originally designated as Vitamin F when they were discovered as essential nutrients in 1923. Around 1930, it was realized that they are better classified with the fats than with the vitamins. Essential fatty acids play a part in many metabolic processes, and there is evidence to suggest that low levels of essential fatty acids, or the wrong balance of types among the essential fatty acids, may be a factor in a number of illnesses. Where do we get them? Some of the food sources of omega-3 and omega-6 fatty acids are fish and shellfish, flaxseed (linseed), soya oil, canola (rapeseed) oil, hemp oil, chia seeds, pumpkin seeds, sunflower seeds, leafy vegetables, and walnuts. Essential Amino Acids An essential amino acid or indispensible amino acid, is an amino acid that cannot be synthesized anew by the organism (usually referring to humans), and therefore must be supplied in the diet. Nine amino acids are generally regarded as essential for humans. They are: histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine. Where do we get them? Some of the food sources of Essential Amino Acids are eggs, fish, beef, chicken, pork, mutton, fruits such as bananas and grapes, cottage cheese, milk and milk products, yogurt, leafy vegetables, green peas, avocados, nuts (pistachios, almonds, cashew nuts, brazil nuts and peanuts), sesame seeds, and lentils. Vitamins-Minerals-Trace
Elements Vitamins are nutrients required in very small amounts for essential metabolic reactions in the body. The word "vitamin" was coined in 1911 by the Warsaw-born biochemist Casimir Funk (1884-1967). At the Lister Institute in London, Funk isolated a substance that prevented nerve inflammation (neuritis) in chickens raised on a diet deficient in that substance. He named the substance "vitamine" because he believed it was necessary to life and it was a chemical amine. The "e" at the end was later removed when it was recognized that vitamins need not be amines. The letters (A, B, C and so on) were assigned to the vitamins in the order of their discovery. The one exception was vitamin K, which was assigned its "K" from "Koagulation" by the Danish researcher Henrik Dam. Where do we get them? There are 13 vitamins essential for bodily functions: Vitamins A, C, D, E, K, and the B vitamins (thiamine, riboflavin, niacin, pantothenic acid, biotin, vitamin B6, vitamin B12, and folate). They all should be obtained from food, and vitamin D and vitamin K can be synthesized by the body. These can further be categorized into two groups: Fat soluble and water soluble. Fat Soluble Vitamins Vitamin A is usually found in milk, cheese, cream, liver, kidney, and cod and halibut fish oils. Because most of these sources are high in saturated fat and cholesterol, vegetable sources of a vitamin A precursor called beta-carotene may be a better choice. Beta-carotene comes from carrots, pumpkin, sweet potatoes, winter squashes, cantaloupe, pink grapefruit, apricots, broccoli, and spinach. The more intense the color of a fruit or vegetable, the higher the beta-carotene content. Vitamin D is usually found in cheese, butter, margarine, cream, fish, oysters, and fortified milk and cereals. The body can also synthesize vitamin D when the skin is exposed to sunshine. Vitamin E is usually found in wheat germ, corn, nuts, seeds, olives, spinach, asparagus, and other green leafy vegetables, vegetable oils, and products made from vegetable oils, such as margarine. Vitamin K is usually found in cabbage, cauliflower, spinach, soybeans, and cereals. Bacteria in the intestines normally also produce vitamin K. Water Soluble Vitamins Thiamine (vitamin B1) is usually found in fortified breads, cereals, pasta, whole grains, lean meats, fish, dried beans, peas, and soybeans. Dairy products, fruits, and vegetables contain some thiamine as well. Niacin (vitamin B3) is usually found in dairy products, poultry, fish, lean meats, nuts, and eggs. Legumes and enriched breads and cereals also supply some niacin. Folate is usually found in green, leafy vegetables and many foods are now fortified with it as well. Vitamin B12 is usually found in eggs, meat, poultry, shellfish, and milk and milk products. Pantothenic acid and biotin are usually found in eggs, fish, dairy products, whole-grain cereals, legumes, yeast, broccoli and other vegetables in the cabbage family, white and sweet potatoes, lean beef, and other foods. Vitamin C (ascorbic acid) is usually found in citrus fruits and their juices, strawberries, tomatoes, broccoli, turnip greens and other greens, sweet and white potatoes, and cantaloupe. Most other fruits and vegetables contain some vitamin C; fish and milk contain small amounts. Minerals Minerals known as Macrominerals (also known as macroelements or bulk minerals) are macronutrients that are chemical elements. They include calcium, magnesium, sodium, potassium, and phosphorus. They are dietary minerals needed by the human body in high quantities (generally more than 100 mg/day) as opposed to microminerals (trace elements) which are only required in very small amounts. Where do we get them? They can usually be obtained from food. Some are listed here. Calcium- Dairy products are the most concentrated, well-absorbed sources of calcium. Few other foods are rich sources of calcium. Foods which can contribute to dietary calcium include firm tofu (chemically set with calcium), dried beans, kale, broccoli, and bok choy. Magnesium- Good dietary sources of magnesium include legumes, whole grain cereals, nuts, dark green vegetables, and cocoa. Hard water and mineral water may be important sources of magnesium. Sodium- Sodium added to processed foods accounts for the majority of sodium (75 %) in the US diet. The remainder comes from discretionary salt (15 %) and the sodium that occurs naturally in foods (10%). A substantial portion of sodium in foods is hidden in the sense that it occurs in foods that are moderate in sodium content and that are not thought of as salty foods, e.g., processed grain and cereal products, but which are consumed regularly. Other contributors to high sodium intake are foods with high amounts of salt. High amounts of salt are found in table salt and soy sauce, followed by foods in brine such as pickles, olives and sauerkraut. Salty or smoked meats and fish, salted snack foods, bouillon cubes, bottled sauces, processed cheeses, and canned and instant soups also contain significant levels of sodium. Potassium- Most foods contain potassium. The best food sources are fruits, vegetables and juices; potassium also is present in meats and cereals. Phosphorus- Phosphorus is found widely distributed in foodstuffs. In the United States, the average daily intake is about 1600 mg for males and 1000 mg for females. In general, food sources rich in protein (milk, meat, eggs, legumes and grains) are also high in phosphorus. The relative contributions of food groups to phosphorus intake are: 60% from milk, meat, poultry, fish, and eggs; 20% from cereals and legumes; 10% from fruits and fruit juices; 4% from alcoholic beverages; and 3% from soft drinks and other beverages. Trace Elements Microminerals (also known as trace elements) are micronutrients that are chemical elements. They include boron, chromium, cobalt, copper, fluorine, iodine, iron, manganese, molybdenum, selenium, silicon, tin, vanadium, and zinc. They are dietary minerals needed by the human body in very small quantities (generally less than 100mg per day) as opposed to macrominerals which are required in larger quantities. Where do we get them? They can usually be obtained from food. Some are listed here: Boron-The main sources of boron in the diet are drinking water (which varies considerably between geographical locations), milk and dairy products, and juices and beverages. On a wet weight basis, fruits, vegetables, legumes and nuts (dicotyledonous plants) contain much more boron than grains, breads, and cereals (monocotyledonous plants). Animal products (meats, poultry, fish, etc.) contain very little boron but milk and dairy products are major contributors to total boron intake because of the large quantities consumed. Chromium-Meat, poultry, fish and dairy products are generally low in chromium. Fruits, vegetables whole grains and seeds are better sources but have variable concentrations. Processing foods with stainless steel equipment may increase their chromium concentration, especially if the foods are acidic. In addition, there are differences in bioavailability and biological activity of the different complexes found in foods. Copper-Copper is found in foods such as nuts [0.2 to 0.5 mg/28 g (1 Tbsp.)], shellfish (1.0 to 3.7 mg/serving), organ meats (3.8 mg/serving of beef liver) and legumes (0.2 mg/serving). Grains, grain products and chocolate have appreciable levels of copper. While these food items are good to excellent sources of copper, the absolute amount of copper absorbed may be influenced by other dietary components. Fluoride-The major source of fluoride is drinking water. Seafood, some teas, and foods made with mechanically separated chicken (baby food, canned meats, luncheon meats, and frankfurters) contribute to total fluoride intake. Otherwise, most foods are very low in fluoride. Iodine-Iodine content of food and water depends primarily on the supply of iodine in the soil. Glaciated, mountainous or heavy rainfall areas are likely to be low in iodine placing human and animal populations at risk. Thus, individuals can not usually improve iodine intake by diversifying their diet. Some plants, including cabbage, Brussels sprouts, legumes, and cassava contain goitrogenous substances that interfere with iodine absorption. This is of public health concern only where these foods are regularly consumed in large amounts and dietary iodine is low. Iron-In the US, grain products are a principal source of dietary iron, followed by meat, poultry and fish, then vegetables, then legumes, nuts, and soy. Red meat is a rich source of iron that is well absorbed. Manganese-sources of manganese (>1 mg/serving) include pecans, peanuts, pineapple fruit and juice, oatmeal, shredded wheat and raisin bran cereal. Good sources (> 0.5 mg/serving) are beans (pinto, lima, navy), rice, spinach, sweet potato, and whole wheat bread. Molybdenum-Rich sources of molybdenum include legumes, cereal products, and leafy vegetables. The amount in foods depends on the soil molybdenum content. Selenium-The most important sources in American diets are meats, fish and grains. Brazil nuts can have relatively high selenium concentrations. Tin-A significant source of tin is canned foods. Vanadium-The best food sources include parsley, black pepper, dill, mushrooms and shellfish. Zinc-Zinc is highly abundant in red and white meat and shellfish. Carbohydrates There are basically two types of carbohydrates: simple and complex. Simple carbohydrates are the sugars, mainly table sugar. Fructose is found in fruit and lactose is found in dairy products. Both types of carbohydrates break down into glucose for the body to use as fuel. Where do we get them? The best sources of carbohydrates are fruits, vegetables, and whole grains. They come from a wide array of foods - bread, beans, milk, popcorn, potatoes, cookies, spaghetti, corn, and cherry pie. They also come in a variety of forms. The most common and abundant are sugars, fibers, and starches. The digestive system handles all carbohydrates in much the same way - it breaks them down (or tries to break them down) into single sugar molecules, since only these are small enough to cross into the bloodstream. It also converts most digestible carbohydrates into glucose (also known as blood sugar), because cells are designed to use this as a universal energy source. Are Carbohydrates Really Essential? We are currently scapegoating carbs as the culprit for the ongoing obesity epidemic - and for the diseases we associate with obesity. Fashionable diet gurus have us believing that carbs are not essential nutrients and therefore should be severely restricted or even spared. Low-carb diet advocates argue that the hormone insulin promotes fat gain and should therefore be tightly controlled by chronically restricting carbs. Given the current popularity of low carb diets, it seems as if carbs are indeed the enemy. Nothing could be further from the truth... For disease to start and then worsen, it must outmaneuver the many mechanisms of one of the most highly advanced systems ever designed....the human immune system. The immune system remains as both your first and last defense against disease. On a more personal note... In June of 2004, my wife LaDonna was diagnosed with autoimmune hepatitis after blood tests, a liver scan, and a liver biopsy revealed 85% damage. Her doctor recommended that she should consider a liver transplant as soon as possible. In March of 2005, we were introduced to some new information related to nutrition that changed our lives forever. This information led to a safe, and effective treatment plan for LaDonna. This treatment plan led to a complete reversal of her autoimmune hepatitis as indicated by a more recent biopsy.Important! This site is Not Intended for and Does Not Give Medical Advice. This web site is here for general purposes only. Nothing on it should be considered as medical advice, which can only be given to you by your own medical doctor. Some information you read on this site may be inappropriate for your own situation, or you may interpret or misinterpret something in a way that could be distressing or harmful to you. For advice about your own situation, ask your doctor! Return from Hepatitis Nutrition to Home Page
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