Subsections

Physiology

Research and intensive supervision of food has widened the knowledge about the physiology of nutrition. The activity of newspaper, broadcasting and television searching for sensational news have mobilized the food industry in order to optimize their products.
The interest of the industry on nutrition physiology developed a great know how in the sector of laboratory analysing methods, in processing technologies, in packaging material and in storage.
All these efforts resulted in better quality and safety.
The consumer, however needs more information. Many basic rules for healthy nutrition are not known and misleading information are spread by commercials seeking sales increase resulting sometimes in extreme reactions of certain groups of consumers.
Failure of nutrition is responsible for most of our diseases and rotten health. Diets are a wide field of incomprehensible efforts to correct mislead nutrition.

The classic function of diets are to reduce body weight.
A great number of women try diets to reduce their weight. They are looking for better health or want to improve aesthetics. Body culture is getting important in actual society.

Weight reduction should only be considered if there are clinical reasons. Body weight is genetically controlled. If one feels good with a certain weight everything no diet should be considered. Much outdoor exercise keeps you healthy. There are some ways to determine normal weight[69]:


The Broca normal-weight

The Broca normal weight is given in kg and is defined as body size in cm minus 100 for man.
For women the body size minus 100 minus 5 to 10% is used. Over- and underweight in relation to broca normal weight is given in percent. The Broca-Indexis the quotient of the actual weight and the Broca normal-weight.


Table of the American life insurance companies

With this table the actual weight is put in relation to the normal weight for the corresponding age and body size.


The Bodymass Index BMI

The Bodymass index is the quotient of the body weight and the square of the body size (kg/m$^2$). This index gives best informations about the mass of the body fat. It is less used as Broca because it is less informative for the patient.

Age Bodymass index (kg/m$^2$)
19 - 24 years 19 - 24
25 - 34 years 20 - 25
35 - 44 years 21 - 26
45 - 54 years 22 - 27
55 - 64 years 23 - 28
over 65 years 24 - 29


(National Research Council 1989)
  Grade of overweight BMI(kg/m$^2$) Broca-overweight(%)
       
Normal weight 0 20 up to 24,9 -
Moderate overweight I 25 up to 29,9 0 up to 20 (-40)
Strong overweight II 30 - 40 20 - 70 (-80)
Extreme overweight III $>$ 40 $>$ 70 ($>$80)


Classification of overweight in adults according to BMI

[1438]
Joint WHO/FAO Expert Consultation 2003
Classification BMI (kg/m$^{2}$) Risk of comorbidities
Underweight $<$18.5 Low (but risk of other clinical problems increased)
Normal range 18.5-24.9 Average
Overweight $\geq25.0$  
Pre obese 25.0-29.9 Increased
Obese class I 30.0-34.9 Moderate
Obese class II 35.0-39.9 Severe
Obese class III $\geq$40.0 Very severe


These BMI values are age-independent and the same for both sexes. However, BMI may not correspond to the same degree of fatness in different populations due, in part, to differences in body proportions.The interpretation of BMI gradings in relation to risk may differ for different populations. Both BMI and a measure of fat distribution (waist circumference or waist : hip ratio (WHR)) are important in calculating the risk of obesity comorbidities.

The consultation considered that, to achieve optimum health, the median BMI for the adult population should be in the range 21-23 kg/m$^{2}$, while the goal for individuals should be to maintain BMI in the range 18.5-24.9 kg/m$^{2}$.

Waist circumference:

Waist circumference is a convenient and simple measure which is unrelated to height, correlates closely with BMI and the ratio of waist-tohip circumference, and is an approximate index of intra-abdominal fat mass and total body fat.

Furthermore, changes in waist circumference reflect changes in risk factors for cardiovascular disease and other forms of chronic diseases, even though the risks seem to vary in different populations. There is an increased risk of metabolic complications for men with a waist circumference $\geq$102 cm, and women with a waist circumference $\geq$588 cm. [1430]

Dubious Pharmaceutical industry and flat magazines recommend all kind of diets. There are made increasing turnovers in this field, not always without damage of health of the consumer.
Advertising uses terms like"slim", "calorie reduced", "light", "Du darfst"(You may), "fat reduced" and others to promote selling of their products.
With great publicity campaigns in magazines, TV and radio appetite of the group of overeaters is stimulated rather then reduced. The result of these products are therefore negative.
Examples of diets lacking any scientific background[533]:


Lowcarb diets

Lowcarb diets are low in carbohydrates and rich in protein and fat. The most prominent lowcarb diets are the Atkins diet, the Southbeach diet, the Ketogen diet the Anabole diet and the LOGI diet (Low Glycemic Index) from Dr. Nicolai Worm.

Vegetarian food with animal ingredients

Many vegetarian labelled foods of industrial origin do contain animal ingredients such as bovine suet, lard, restaurants prepare their meals labelled as vegetarian with meat broth and marine oil. [554].

Psychology of diet plans

Diet plans and diet systems to be successful must observe some basic psychological rules:
  1. At the beginning of a diet plan the dangers of overweight are enumerated. This is the most dangerous part of the plan as those who do not succeed with the diet will later on create a deeper psychological conflict. Their real problems which took them to overeat will then be boosted. Such an introduction should always be banned from a diet plan as it frightens the reader, it increases the inferiority complexes. Instead of telling the reader how bad its life is, a diet plan should make its introduction enumerating the benefits.
  2. The promise that overweight can be reduced to normal values using a specific diet is not honest. As weight reduction is coupled to intake and output of calories over the whole life, the necessary modification of life style cannot be achieved in one or two weeks of sometimes strange procedures which lack any explanation of how it should work. The explanations should be short and come to the point precisely. If the principles are unknown this part should be omitted completely.
  3. Reference of people who were successful with the diet. Usually well known people of the public life and TV stars are cited. This increases the desire to participate of the life of these persons. Awaking from the fairy tales the monotony of the daily round will be more sad then before.
  4. Certainty that everyone can succeed with the diet is a claim which is untrue.
    Many people are unsuccessful and have great psychological distress failing in what is told to be easy for everyone.
  5. Explanation of the foundations of the diet should only be given based on well known statements. If there is no explanation available no comment suggesting miracles should be given.


The cause of failure of diet plans and how to do it better

Mislead diets are not caused by alteration of the basic metabolism. The real cause is the lack of learn effect to adapt the life Style to a healthy way of life and to correct the bad habits.
Wolfgang Stabel [558], during a course to get rid of smoking habit said:
"Mankind can live 170 seconds without air, 12 days without water and 46 days without food. Without tobacco it can live a whole life."
To this statement one can add: one can live without chocolate, without candies and hamburgers.
The essential message of diet plans should be to change the life habits: How to to it better[561]:
  1. Drink 2 litre of water per day, eat fibre rich food.
  2. Do not bother about calories, but spare fat and alcohol.
  3. Eat on regular hours, do not eat in between.
  4. Eat enough vitamins, minerals and proteins
  5. Noting is forbidden, you can eat everything, but always without excesses
  6. Enjoy a small dish. Eat always with attention.
  7. Act against stress with physical activity and relaxation exercise and not with eating junk food
  8. Stay realistic. Set small scores. Distrust crash-diets and miracle-diets. Do it the safe way changing food habits.
  9. Activate the fat break down with physical activity. The more muscles you activate more calories are burned.
  10. Money back guarantee in case of failure of the diet is a bad trick. Less than 10% complain in case of failure. The majority does not dare to do it. Who wants to admit to have failed when it is being told that all other do succeed ?
The National Weight Control Registry (NWCR)[559]
The National Weight Control Registry (NWCR), is a research study from the University of Colorado that seeks to gather information from people who have successfully lost weight and kept it off for long periods of time.

The findings of this study are:
A little over one-half of the sample lost weight through formal programs (such as Weight Watchers, or professional assistance, such as Overeaters Anonymous, a psychologist or a registered dietitian; the remainder lost weight on their own.

Both groups reported having used both diet and exercise to lose weight and nearly 77% of the sample reported that a triggering event had preceded their successful weight loss. Mean (+/-SD) current consumption reported by registry members was 5778 +/- 2200 kJ/d, with 24 +/- 9% of energy from fat, Members also appear to be highly active: they reported expending approximately 11830 kJ/wk through physical activity.

Surprisingly, 42% of the sample reported that maintaining their weight loss was less difficult than losing weight. Nearly all registry members indicated that weight loss led to improvements in their level of energy, physical mobility, general mood, self-confidence, and physical health. [560]

Diet pills and powders

[561]
Many pills and powders are sold in super market in health stores and in pharmacies. They promise wonders for much money without success:


L-carnitin:

Bodybuilder were the first to use L-carnitin as fat-burner.
L-carnitin works only with long time persistent muscle training, together with fat reduced food. L.carnitin under these condition can act as a biocarrier in the energy system of the mitochondria of the muscle cells.
Without physical activity fat is not burned. Even carnitin cannot change that. Oxygen must burn the fatty acids and the resulting energy must be used.
L-carnitin can be obtained by the body through synthesis using methionine and lysin in liver and kidneys.
Carnitin is present in bovine and in sheep meat. That is the etymology of carnitin (Carne-latin=meat).
Vegetarians could get an undersupply of carnitin. However there are no signs of over weight because vegetarians eat less fat. The use of pills containing carnitin is therefore unnecessary.


Tyrosine

Tyrosine is an hormone of the thyroid gland. It is supposed to stimulate burning of food components. Tyrosine is sometimes prescribed by physician to compensate an insufficient function of the thyroid gland gland. In normal persons the use of tyrosine can lead to hyperfunctioning of the thyroid gland gland causing insomnia, restlessness, heart throbbing, tachycardia, trembling, fear and overexcitability as well as intensive sweat.
Instead of using tyrosine normal persons should have more activity.


Genistein

Genistein is a phytoestrogen (plant hormone) found in soybeans being of great importance in human and in animal nutrition. The fertility of sheep and birds were found to be reduced by high amount of genistein. It may be a natural defence of plants against natural enemies.
Genistein has reduced affinity to estrogen receptors and thus a reduced activity compared with estrogen.
As the use of soy beans in nutrition is increasing high levels of genistein in blood stream is to be expected. Importance has the nutrition in Asia which has 50 times in normal nutrition and 400 times more genistein in baby food with soy bean diet than European baby food and normal nutrition respectively. It is however interesting that there have been no reports on negative activities with these nutrition. A certain protection against women Breast cancer is brought into combination with an interference of genistein in the hormone household of hormones which enlarges the menstrual cycle of Asiatic women. [923]

Genistein stimulates the enzyme which regulates the vascular tone and reduces hipertension

[562]
Hongwei Si and Dongmin Liu studied the effect of genistein, an isoflavone from soy. They found that dietary supplementation of this phytoestrogen may increase levels of endothelial nitric oxide synthase (eNOS)wich is an enzyme linked to higher endothelial-derived nitric oxide (NO) which regulates the vascular tone and atherogenesis, improving vascular health in hipertensive rats.

Hypertension, blood pressure higher than 140 and 90 mmHg, is a major risk factor for cardiovascular disease Nitric oxide NO is a messenger molecule by which the endothelium of blood vessels communicates with the vessel's muscles to relax. Blood pressure and the risk of infarction and strokes are reduced.

The authors concluded that genistein improves hypertension by excerting direct genomic effects on the vascular wall leading to increased synthesis of enzyme eNOS improving vascular health and reducing hypertension.

New animal model to evaluate drug efficacy of genistein

[563]
Raymond Bergan and colleagues found that genistein inhibits prostata cancer cell detachment and cell invasion in vitro by blocking activation of p38 MAP kinases molecules.

The authors developed and animal model to evaluate the antimetastatic drug efficacy of genistein. Usind this model genistein was found to decreased metastases by 96%, but did not alter tumor growth. Dietary concentrations of genistein can inhibit prostata cancer cell metastasis. Studies of antimetastatic efficacy in man are warranted and are under way.

Natural dietary approaches to menopause disorders: The natural hormone replacement therapy concepts came about as a result of population studies in Asia. The outcomes of these studies were that many menopausal disorders of Western civilisation (1 to 5 mg/day of soy isoflavones) were absent in the East due to large amount of soybean products (daily soy isoflavone intake of estimated 50 mg/day) associated with a low fat intake.

Entering menopause a diet is being recommended being moderate in protein and complex carbohydrates, with 15 to 20 % of the calories coming from fat. Saturated fat from animal products should be low, unsaturated fats should come from cold water fish (salmon, tuna, mackerel and herring). A good portion of the diet should come from soybean products, such as tofu. To keep bowel bacteria in balance Lactobacillus acidophilus should be included in the program.

Isoflavone intake amounts: The US National Guideline Clearinghouse (NGC) suggests the following isoflavone intake amounts: [2195]

Optimal cholesterol reduction seems to require approximately 50 mg/day of isoflavones; this amount would be found in approximately 25 g/day of soy protein.

For effects of arterial compliance amounts of 40-80 mg/day isoflavones are needed.

For antioxidant effect on lipids 10 mg/day may be effective.

For bone health a minimum of 50 mg/day of isoflavones are needed.

For hot flashes and vasomotor symptoms 40-80 mg/day of isoflavones were used in studies.

More evidence that soy isoflavones and proteins reduce cholesterol levels

[2196]
In eleven studies selected for a meta-analysis Kyoko Taku and colleagues 2007 found that soy isoflavones significantly reduced serum total and LDL cholesterol but did not change HDL cholesterol and triacylglycerol. The authors concluded that soy protein containing enriched or depleted isoflavones also significantly improved lipid profiles. Reductions in LDL cholesterol were larger in hypercholesterolemic than in normocholesterolemic subjects, but no significant linear correlations were observed between reductions and the starting values.


Iodine and algae

Algae (Fucus vesiculosus)are sometimes used to increase the supply of iodine. and are sometimes added to diet pills and diet powders.
Iodine is needed for the synthesis of thyroid gland hormones which regulate the energy household. Iodine can be obtained from marine fish, iodised kitchen salt, and food prepared with iodinated salt.
The daily intake of 180 to 200 mcg is recommended. Increasing the intake over this value no further activity on the fat burning machine is takes place.


Appetite depressant

Ephedrine, Norephedrine, Fenfluramine can cause heart throbbing, restlessness, insomnia, and hypertension. They can cause addiction.


Laxatives

Long time use of laxatives leads to an important loss of potassium ions which on its turn increases the intestinal inactivity.
Laxatives increase the problems. More physical activity and enough water during meals can solve it.


Cynarine

The bitter constituent and enzyme of chicory can promote the production of biliary acids which act on the digestion of fatty acids.
Cynarine does not destroy fat as often is being told. Physical training is better than cynarine.


Bromelain and papain

These enzymes are found in tropical fruits such as pineapple, papaya and mango.
They help the digestion of food increasing the absorption. In this way these enzymes do not reduce or destroy fat. As a matter of fact the assimilation of the food is optimized. This has nothing to do with weight reduction.


Herbal metabolism boosters:

Some herbal metabolism boosters can temporarily cause weight drop. However, they do not eliminate excess of fat. Most of them contain stimulants which increase the central nervous system and decrease appetite. They are mild diuretics . They can cause unpleasant side effects such as dizziness, nausea, and frequent urination. As soon the administration of these drugs is ended the weight returns to its original height.

How to avoid diet pills:


The separation diet of Dr. Howard Hay

Dr. Howard Hay was during his life attacked by a renal insufficiency. To help himself Dr. Hay studied the composition of the body noting that it was built of 80% of alkaline material and 20% of acid material. Starting from this hypothesis Dr. Hay divided food in alkaline generator and in acid generators. He introduced the following modification in his nutrition:
Acid generators : Great part of the proteins and part of carbohydrates.
Alkaline generators: Vegetables, fruits and salads. According to Dr. Hay the the alkaline generators may neutralize acid elements, helping their excretion.
Dr. Hay augmented the amount of vegetables being half cooked and the other half raw.
Dr. Hay says that the failure of balance between the acid generator food and the alkaline generator food is responsible for diseases like obesity, insomnia and depression.
Dr. Hay separated the protein rich food from the carbohydrate rich food, putting them in different meals. This gave the name to his diet.
Dr. Hay established the rules to his diet:

Good diets

Low Fat - 30 Diet: It is a weight reduction program for all who want to reduce their weight together with a group. Participation is for the time being limited to Germany.
The most important facts about low fat nutrition is given in small groups. Meals should not contain more than 30% of calories coming from fat. You should eat only when feeling hungry. At the first sign of satiation one should finish the meal. The diet is based on points. Minimum amounts of foods are given. Once a week brochures on special topics are given.
A long-lasting modification of the nutritional habits are essential in order to avoid overweigh
Natural Weight Program: This program was developed by Dr. Doris Wolf She herself had been overweighted and tried to amend it using here knowledge as a psychologist and psychotherapist developing the Natural Weight Program.

Putting on weight because of emotional problems and stress are the main reasons for many people to skip all good intentions of an healthy nutrition. Frustration, anger and other negative emotions are compensated by eating. Alternatives to get emotionally balanced other than overeating are strategies of modern psychology. How to to handle one's emotions and how to accept one's own body not as an enemy, but as a fried, are important subjects of the Program. The negative attitude towards their body must be changed.

According to Dr.Doris Wolf all kind of diets are unsuitable for the majority of persons. There are biological and psychological reasons which are responsible for the fact that only 2 to 5 per cent of those who follow a diet register lasting weight reduction.

Dr. Wolf uses four principles as basis for her Program:

The four principles:
1 - Eat only when you are physically hungry and not when mental hungry.
2 - Eat what you like for the moment.
3 - Eat consciously, being aware of what you eat and how your body reacts.
4 - Stop eating when you feel satisfied

The risks of bad diets


The potential risks of low-carbohydrate diets

The American Heart Association, the American Dietetic Association and the American Kidney Fund warn about the potential risks from the long-term use of low-carbohydrate, high-protein diets.
Low-carbohydrate diets, like Atkins diet avoid carbohydrates (starches or sugar) reducing or even eliminating the intake of fruit, fruit juices, starchy vegetables, beans, bread, rice, cereals pasta and other grain products. This leads to a nutrition consisting mainly of fat and proteins. Permitted are meat, cheese, non-starchy vegetables. Everything else is limited to a minimum. Later on the carbohydrate restriction is reduced but high fat and proteins persists. Despite initial weight loss higher than rob obtained with other diets, low-carb diets however have a net weight loss after one year which is not significantly different from other diets in comparison.

Many nutritionists attack the Atkins weight loss regime for its high fat content, increasing the risk of clogged arteries heart attack, diabetes, stroke and several types of cancer in the long term.

Deleterious effects on cardiovascular disease risk factors were demonstrated by Larosa [2049] in a study of 24 obese individuals who followed the Atkins diet for 3 month. Caloric Intake declined, but LDL cholesterol levels rose despite the weight loss. Most of the weight loss occurred in the first few weeks, which suggests the combined effects of fluid loss and potential anorectic (reduction of desire to eat) effects of induced ketosis.

The American Heart Association does not recommend high-protein diets because they restrict foods that provide essential nutrients. An undersupply of vitamins and minerals, as well as potential cardiac, renal, bone and liver abnormalities may result.

A new study carried out at the University of Oxford demonstrates a direct affect on the heart caused by this diet. The results were presented at the American Heart Association conference in November 15, 2005, in Dalas.
According to this study, the energy stores in the heart were reduced by an average of 16 per cent as a result of the Atkins diet recommendations. One of the authors , Dr. Damien Tyler says that similar patterns in a more severe form in patients with heart failure, and type 2 diabetics also suffer from low energy stores.

Evaluation of High-Protein Diets

[2048] Evaluation of high-protein diets must be done ensuring that the American Heart Association Dietary Guidelines regarding eating patterns [2050] and the primary prevention for coronary Omega 6 from the National Cholesterol Education Programme [2051] are observed:

1 - Total Protein intake should not be excessive (average 50 to 100 g/d) and should reasonably proportional (around 15% of kilocalories per day) to carbohydrate (around 55% of kilocalories per day) and fat (around 30% of kilocalories per day) intake.

2 - Carbohydrates should not be omitted or severely restricted. A minimum of 100 g carbohydrate per day is recommended to ensure overall nutritional adequacy through the provision of a variety of healthful foods.

3 - Selected protein foods should not contribute excess total fat, saturated fat, or cholesterol.

4 - The diet should be safely implemented over the long term, i.e. it should provide adequate nutrients and support dietary compliance with a healthful eating plan to prevent increases in disease risk.

The AHA summarises: "Successful weight loss occurs most frequently when a nutritionally adequate diet that allows for caloric deficits (around 500 kcal/d for each 1 lb lost per week) is tailored according to individual food preferences.

A minimum of 1200 kcal/d for women and 1500 kcal/d for men should be provided.

Total energy deficit has the greatest overall impact on weight reduction, especially when coupled with increased physical activity and behaviour modification to maintain negative energy balance. Over the long term, diet composition should be consistent with a balanced eating plan that supports weight maintenance and lowers chronic disease risk.


Fit for Live

The book "Fit for Life " describes a separation diet like that of Dr. Atkins.
It gives an additional recommendation not to eat simultaneously products rich in proteins together with dietary fibres.

Arguments against the diet of Dr. Atkins and the book "Fit for Live"

Traditional physiology does not agree with the diet of separation of Dr. Atkins. Meat does not have dietary fibres. It is therefore necessary to eat meat together with vegetables and fruits. The fibres absorb rests of digestion.
Protein digestion starts in the stomach with chloridric acid, together with pepsin. In the intestines there are proteases such as produced by the pancreas and by the gall bladder.
Important proteasesare: trypsin peptidase elastase ribonuclease and others.
As the external layer of the intestines is also composed by proteins the danger of proteases to digest his own meat. Nature protects against an own digestion secreting a protective layer of mucus made of mucopolysaccharides . This is the origin of the denomination"mucous membrane" which is not attacked by proteases.
Sometimes however particles of enzymes get through the mucus barrier. damaging mucous cells which can regenerate rapidly.With protein rich nutrition there are more proteolytic enzymes secreted as in case which should of a normal nutrition.
Fibres of vegetables, fruits and cereals absorb excesses of enzymes.Fibres also accelerates passage of not digestible material through the intestines.
The diet of Dr. Hay advises the ingestion of proteins at night when the body rests permitting the enzymes to stay longer in the intestines.
The danger of intestinal cancer and other gastric malfunctions are possible.

Other low-carbohydrate diets

Zone diet: The Zone Diet was developed by Barry Sears, a former researcher in biotechnology at the Massachusetts Institute of Technology.
It is based on the control of insulin by balancing protein and carbohydrate at each meal (1-4). The American Heart Association notes that food must be eaten in required proportions of protein (40), fat (30), carbohydrates (30). Menues are not appealing. Vegetable portions are very large. Food is low in copper. Theories and long-term results are not validated. Couuld result in weight maintenance if carefully followed. [2048]

Protein Power: The Protein Power diet was developed by Michael R. Eades, M.D., and Mary Dan Eades, M.D. The principle of Protein Power is the restriction of carbohydrates - in particular refined ones.[2052]
The American Heart Association notes that this diet is not practical for long term. Rigid rules must be observed. The diet is low in calcium, fibre, pantothenic acid, copper, manganese. It has limited food choice and is not practical for long term. It is high in total fat and saturated fat. No long term, validated studies are published.[2052]

Low-Carbohydrate diets, like the Atkins diet may reduce beneficial gut bacteria

[2063]
Sylvia Duncan and colleagues 2007 found in a study that prolonged use of very low-carbohydrate weight-loss diets may decreased concentrations of butyrate and butyrate-producing bacteria (mainly bifidobacteria) in faeces.

According to the authors butyrate production is determined by the content of fermentable carbohydrate in the diet. Other studies had found that butyrate stops cancer cells from growing, and so helps prevent colorectal cancer.

The authors stress that plenty of sources of fibre found in fruit and vegetables are important to provide the right sort of carbohydrates for the beneficial bacteria if low carbohydrate diets are to be consumed for long periods of time.
Other critics concerning this type of diet is the higher risk of clogged arteries and heart attack in the long-term.

Sugar Busters:[2064] Sugar busters involves eating high fibre vegetables and whole grains. Fruits are encouraged and discourages saturated fats and transfats. It is important to eat three regular meals daily. Moderation in portions size is most important. Exercise is also on the program.
The American Heart Association notes that Sugar Buster eliminates many carbohydrate foods. Discourages eating fruit with meals. It is low in calcium, vitamin D, vitamin E, pantothenic acid, copper, potassium. [2052]

Stillman Diet[2065] It is a severe form of ketogenic diet. Nothing is permitted if it is not mentioned in a list. The american Heart Association notes that Stillman diet is low in fibre, vitamin A, thiamine, vitamin C, vitamin D, folate, pantothenic acid, calcium, copper, magnesium, manganese, potassium. There are no long-term, valid studies published. There are extreme limitations in food choice, and very little variety. [2052]

Study comparing the Atkins, Zone, Ornish, and LEARN diets the A to Z Weight Loss Study recommends Atkins diet for weight loss

[2053] [2054]
Gardner and colleagues 2007 compared Atkins, Zone, Ornish and LEARN weight-loss diets representing a spectrum of popular low to high carbohydrate intake for effects on weight loss and related risks. These diets have challenged recommendations advising a low-fat, high-carbohydrate diet for weight loss. The authors report weight loss was greater for women in the Atkins diet group compared with the other diet groups at 12 months: Atkins, -4.7 kg , Zone, -1.6 kg , LEARN, -2.6 kg , and Ornish, -2.2 kg. The metabolic effects of Atkins diet were comparable or more favourable than those found in the other diets.

The researchers recommend a low-carbohydrate, high-protein, high-fat diet such as Atkins diet for weight loss. However, long-term effects and mechanisms are still unknown.

Ketosis and the ketogenic diet [2055]
Elevated levels of ketones in the blood is called ketosis. It can occur during fasting, during a very high fat diet or during a long lasting deficiency in carbohydrate supply. This is the principle of the ketogenic diet. Atkins diet, which is used basically as low-glycemic index diet, may also cause ketosis. There are three ketones formed under hunger (also called " ketone bodies"): acetoacetate, acetone and beta-hydroxybutyrate (BHBA). [2056]

The fatty acids with participation of glucagon are digested in the liver to ketone compounds in order to liberate the needed energy. This is to see in opposition to the formation of D-glucose from carbohydrates to liberate energy. Ketones are burned in muscle and other tissues. High levels of ketones in tissue reduce the pH level. This is called ketoacidosis. One ketone is acetone which may cross the blood/brain barrier and, if in high concentration, causes central nervous disorders.

Deficiency of insulin in diabetics may lead to ketosis.

It seems that fasting or high fat diet known as ketogenic diet is appropriate to induce ketosis for medical treatment of a specific neurological disorder. It should not be used as a body weight reducing diet.

Triglycerides used in ketogenic diets
Medium-chain triglyceride ketogenic diet for adults is being suggested by Schiff and colleagues. The researchers recommend a therapeutic trial of the ketogenic diet in intractable epilepsy for all ages. [2057]
Foods used in the diet include high - triglyceride dairy products (e.g., butter, cream), mayonnaise and peanut butter. Carbohydrates, found in bread and starches, are eliminated in the diet, and liquid and calorie intake are often restricted as well in order to aid ketone accumulation.

Dr. Richard Veech at NIH in a study, concludes that ketone bodies increase metabolic efficiency, while decreasing production of free radicals, may treat neurological diseases such as Alzheimer's and Parkinson's disease, and the heart and brain operate 25% more efficiently using ketones as a source of energy. [2058] [2059]

Alternative sources of ketones to avoid high fat diet for Alzheimer's and Parkinson's patients [2060]
Richard Veech and colleagues (2000) found that the elevation of ketones may offer neuroprotection in the treatment or prevention of both Alzheimer's disease, where therapy is lacking, and Parkinson's disease, where therapy with L-dopa is time limited. The researchers recommend alternative sources of ketones, produced biotechnologically to overcome the atherogenic potential of the high-fat ketogenic diet used in childhood epilepsy.

The Mayo diet

The Mayo diet has no connection with the famous Mayo-Clinic of USA. It is a protein rich and fat reduced diet (1.000 to 1.500 kcal)
The diet includes 3 eggs every day, meat, fruits and vegetables.
The diet is not well balanced. It is very high in cholesterol, and even for short time not suitable.


Ovo-lacto-vegetarian diets


Bircher-Benner diet

It is the ovo-lacto-vegetarian diet from Dr. Max Bircher-Benner which according to Dr. Bircher-Benner

The diet contains minimal amount of food

The diet contains lacto-vegetable food, at least 70% food of vegetable origin as muesli, fresh fruits, vegetable, salads, only moderate heat is used to prepare food. All ingredients should be of ecological origin.
No potatoes and no fish is allowed
The Birchner-Benner diet avoids meat and meat products being therefore low in animal fatty acids, cholesterol and purine. This is positive in case of gout, coronary diseases and disorder of the fatty acid metabolism.
Like every lacto-vegetarian diet undersupply of iodine and iron can take place.


Evers diet from the physician Josev Evers

The Evers Diet was at first developed to be applied in case of Multiple sclerosis.
It is a moderate ovo-lacto-vegetarian diet with germinated cereals (containing high level of polyunsaturated fatty acids.) Ingredients should be of natural, unmodified origin. " Denaturated" food resulting from industrial processing was considered as being the reason for diseases of industrial era.
The diet has different levels to be applied on different diseases:

Comment

The ban of potatoes is unreasonable. Potatoes are low in calories, and dietary fibres and vitamin rich.
Ground, unheated meat is a danger to weak patients because of possible bacterial hazard.


Waerland diet, Waerland, Sweden

This diet was established to clean intestines, to balance acid and base metabolism.
Regulate the intestinal flora. Useful bacteria from milk and plants are in confrontation with harmful bacteria from meat, eggs and fish. The diet has low amount of food. Raw vegetable meals are followed by cereals meals. Milk, fruits and vegetables are considered as alkaline food. Instructions about sleeping and working time are given. In the morning 1/2 litre of potato-vegetable soup is taken followed by warm bed rest lying on stomach.
The Waerland diet cannot be explained. Meat, eggs and fish cannot be considered as harmful and many claims are not true.

Danger of sudden changes of nutrition
Increasing Salads and other vegetables increase intake of certain vitamins like folate, vitamin A and K.

Decreasing high caloric foods like dairy products, red meat, salad oil or eggs reduces intake of minerals such as calcium zinc and selenium, vitamin D, E, B12 and essential fatty acids.


Anthroposophical nutrition

It was established by Rudolf Steiner. It should develop consciousness, to live in reconciliation with nature, nutrition as part of the holistic doctrine.
Ovo-lacto-vegetable nutrition with low content of meat. Avoid potatoes as they destroy instinct and promote materialism. Ban of use of pressure cooking and frozen food as they are "enemies of life".

Comment

Many of the doctrines of anthroposophy cannot be followed. The ban of potatoes, pressure cooking and frozen food is not tenable.


Macrobiotic nutrition according M.Kushi

Macrobiotic nutrition was founded by G.Ohsawa, Japan. His nutrition was dangerous and some people died using this diet. In USA macrobiotic nutrition according Ohsawa was prohibited.
M.Kushi modernized the content of macrobiotic nutrition. A short use of this nutrition is harmless. It is harmful and not indicated to be followed for a log period. Macrobiotic nutrition is a part of Zen-Buddhism a kind of philosophy of life.
Life energy comes from vegetable nutrition, cereals in the highest form.
Contrast from passive to active, from night to day, from feminine to masculine, is the principle of Yin and Yang which were transferred to food by Kushi. No milk, and milk products, no meat and tea are consumed.

The Jo-Jo effect reviewed

Two important studies recently reviewed the knowledge about the Jo-Jo effect, following a diet. These studies received much attention in 2007 following the effort to tackle the obesity problem in large parts of the population of developed countries.

Rena Wing and James Hill of the University of Colorado started in 1994 " The National Weight-Control Register". [2062]

In Germany Joachim Westenhöfer of the Hamburger Hochschule für Angewandte Wissenschaften started years ago the "Lean Habits Study". [2061]

The strategy: Both studies agreed with foregoing studies in the strategy to counter overweight: The physiology of overweight and Jo-Jo effect
The authors stress the fact that a variety of reasons account for overweight and a jo-jo effect following a diet. The body reacts to weight loss due to famine or diet with defence mechanisms such as increased hunger and reduced energy consume.This makes weight-reduction and to keep it down so difficult,
The studies clearly state that overweight is not bound to a genetic code, what is settled is the individual energy output. Seven strategies are recommended:

1 - Stay mobile: Sport and mobility during work reduces the risk of overweight. The main goal of sport and mobility is to keep, or build muscle mass. Walking, swimming or biking are recommended by the authors. 2 - Never say "never": Trying to avoid everything brings frustration the moment you make a small error. You may have a nice fatty dinner as long you compensate it the next day with vegetables or you insert an extra sport session.

3 - Don't loose the rhythm: Eat always at the same time. Take your time for your meals. Do not eat in a hurry. Do not miss your breakfast.

4 - Control is necessary: Weigh yourself once a day or at least once a week, so you can take countermeasures as soon as your weight rises.

5 - Be stingy with fat: You can do without butter, fatty cheese, heavy sauces and fatt pork. Instead of this you can eat vegetables and fruits instead.

6 - Fresh vegetables:You can eat as much vegetables and salad. as you wish. You get enough dietary fibre and have a low calorie intake. Eat small portions of fruits spare with banana, raisins, grapes and dates.

7 - Join a weight club: You may feel strong in company of kindred spirit in a weight club. Avoid people who seduce you to eat the wrong foods.

Special nutrition


Adventists of 7 Days

Nutrition of Adventists is reduced in proteins and may chose between 3 types:
  1. Rigid vegetable nutrition (veganism)
  2. Ovo-lacto-vegetable nutrition (approximately 50% of adventists follow this nutrition)
  3. Conventional nutrition low in meat, avoiding completely the intake of pork and his derivatives, molluscs and blood.
    Every meal should have many grains of cereals, fruits and vegetables. Strong spices are avoided,
    Old cheese and spicy cheese such as roquefort as well as alcoholic beverages or caffeine are not allowed.
    There are only three meals each day without any coffee break.
It is interesting that there is a smaller number of cancer of adventists and Mormons as found in other groups. There is no doubt that the different nutrition of adventists and Mormons is one important factor of lower cancer rate.


Batiste

They have moderate meals and negation of alcohol.


Buddhists

Nutrition generally veganic, no bulb vegetables are eaten(onions, garlic etc). Ban of alcohol and caffeine.


Hare Krishnas

Vegetarian nutrition, raw meals. Veganic nutrition is seldom followed. Ban of alcohol and caffeine.


Hindus

  1. Lower castes: Mixed nutrition with little meat, sheep, lamb, goats, pork, chicken and fish. Bovine and buffalo meat are not eaten
  2. High castes (Brahmans): Lacto-vegetal nutrition with exclusion of any kind of meat and fish, often exclusion of eggs. The nutrition avoids bulb vegetables (onions, garlic and leek). Alcohol is forbidden.


Mormons

Mormons are moderate in nutrition. They eat fruits and vegetables and have a moderate consumption of meat.
Such moderate nutrition is reduced in fat, albumin, cholesterol and purines. Vitamins and dietary fibres are higher as found in normal nutrition.
Mormons and adventists have lower cancer rate as other groups. There way of life and their nutrition seems to be the reason for favorable statistics.


Jews

Jews try to avoid any kind of excesses. There are detailed rules concerning consume of meat. The animals are chosen and killed ritualistic by a butcher which is determined by the community. Bovine meat is permitted, as well as goats, lamb, poultry (excluding carnivorous birds) fish with scales and fins.
Forbidden is pork, meat of horses, camels, rodents, carrion eating animals, bird of prey, eel, octopus, Crustacea, milk and eggs of forbidden animals, blood and meat with rests of blood, fatty acids from organs such as kidneys, sciatic nerve.
Supply of meat and derivatives is made by communities.
Milk and meat are not consumed together. Milk has to be taken immediately before meals containing meat, or 5 to 6 hours after. Milk substitutes of vegetable origin have no restriction.
Milk and milk products in soups, margarine, ice cream and chocolate must always be taken in consideration.
Food containing milk are to be kept and handled separated from food containing meat and their derivatives. This refers also to utensils such as pots, knifes, forks and spoons, plates, napkin have to be used only for one type of food. Dish washing of both types of food must be separately.
Fish, eggs and vegetable food can be consumed together with meat. There is no restriction.
During Passah (the Jewish eastern) unleavened bread is eaten.


Kosher Foods

The food scares in Europe and in US shows a great need of further food quality control through official governmental ruled authorities.
Industry and retail service are engaged in a catastrophic price war in the struggle for might and power. That is why the level of assessment between good and evil in the practice of business world is being lowered and gives chances to outlaw practices in food industry.
In this struggle ethics are put aside, unfortunately also by governments such as the case of BSE meat being forced to be sold in the European Community by directives of the Commission of the European Community. It is that why US consumer starts to buy kosher foods in the hope to get food produced under strictly controlled environmental technologies.

In US the market of kosher food is growing by over 10% each year and even over 40% of all grocery items are kosher certified in the Northeast America. Religion is not the only motivation for these customers.
Over 60 % of kosher food buyers are not Jewish. Muslims, Seventh Day Adventists, vegetarians, people with specific allergies and consumer seeking extra quality look for food labelled as kosher[739].

What is Kosher Food ? Kosher means "fit" and is regarded as prepared in accordance with Jewish food laws.
The laws are biblical in origin coming from the five books of the Bible. Interpretation and extentions were made by rabbits in order to include new foods and new processes such as new technologies.

Slavery of desires and emancipation of animal inclinations an the role of moral laws such as kosher dietary laws

[978] Rabbi Grunfeld wrote in 1972 an essay about why Jews follow kosher dietary laws: ''Holiness or self sanctification is a moral term; it is identical with moral freedom or moral autonomy. Its aim is the complete self-mastery of man.''
''To the superficial observer it seems that men who do not obey the law are freer than law-abiding men because they can follow their own inclinations. In reality however, such men are subject to the most cruel bondage; they are slaves of their own instincts, impulses and desires. The first step towards emancipation from the tyranny of animal inclination in man is , therefore, a voluntary submission to the moral law. The constraint of law is the beginning of human freedom...Thus the fundamental idea of Jewish ethics, holiness, is inseparably connected with the idea of law; and the dietary laws occupy a central position in that system of moral discipline which is the basis of all Jewish laws.''
''The three strongest natural instincts in man are the impulses of food, sex, and acquisition. Judaism does not aim at the destruction of these impulses but at their control and indeed their sanctification. It is the law which spiritualises their instincts and transfigures them into legitimate joys of life.''

Certification of kosher food
In USA an organization makes an audit on the production line of the food which is going to be certified as kosher. Ingredients and technology is examined in order to see if it is in accordance to the Jewish law. With a contract the producer signs an obligation to avoid any change.
European certification is done by a rabbi which visits the plant. He alone decides if the product is kosher. There is no contract being made and the company can therefore change its produce after the rabbi has gone. This is a matter of ethics. A good company will maintain the rules imposed by the rabbi. Bad ethics will follow the way which is the best to it.
In London the Beth Din companyis specialized in certification of kosher food plants all over Europe.

Kosher laws
Jewish religion laws are the basis of kosher laws. It seems that the rules based on the Old Testament of the Holy Bible developed from experiences such as diseases coming from pork which was contaminated by Trichinella spiralis. Eating pork with trichinosis could cause disease thus proving that pigs were impure animals.


Kashrus

The Kashrus magazine lists foods and ingredients which are certified as kosher, as well all kosher certification agencies of the world down to single Rabbis

Kosher Status Of Mars Products

[979]
According London Beth Din Kashrut Division Announcements articles in the UK press in 2007 say that whey derived from animal rennet is contained in Masterfoods (Mars) confectionery. Whey can be a by product of cheese-making and animal rennet can be used in cheese manufacture. Since whey derived from this source contains only trace amounts of rennet, it is permitted according to halacha.

There is therefore no problem with any of the Masterfoods (Mars) products that are currently on the London Beth Din approved list.


Kosher laws

First law: Allowed animals
Allowed are mammals which chew their cud and have a split hoof. So cows are permitted. Pigs and horses are forbidden.
Birds: Chicken, ducks and goose are allowed. Ostrich and Emu are forbidden.
Fish: All fish with fins and easily removable scales ( without tearing the skin ) are allowed.
Molluscs and crustaceans: This includes shrimps lobsters and oysters are forbidden, such as lard, chitin and porcine lipase.
Ingredients: All ingredients derived from not kosher foods are forbidden. Ingredients such as gelatin, tallow or lard, chemicals derived from animal fat such as glycerol or monoglycerides are prohibited.
Emulsifiers such as used in the production of margarine containing mono and diglycerides are of great concern as their plant or animal origin are often unknown.

Second law: Animal blood Blood is considered to be a special fluid inherent to life. Consumption is forbidden. Slaughter must be performed by a trained person in a way to eliminate the blood from the remaining meat. Slaughter must therefore follow a specific procedure.
Heat, hot water and various acids to prevent microbial contamination are forbidden at this stage of processing. Inspection of the meat must guarantee that there are no specific defects. After that the meat is soaked and salted to remove last remains of blood. The second law does not apply to fish.

Third law: Separation of dairy products from meat products and equipment used
The third law says that all kosher foods, ingredients and equipment are classified in three categories:
1.- Dairy products
2.- Meat products
3.- Pareve: Here are included all vegetable foods fish, eggs and honey. Pareve food and their ingredients must be dairy free.
People with allergies to milk and their derivates, allergies to egg proteins and vegan vegetarians welcome the third law as they can find the separation of these three categories which are not being observed by any other food laws. Pareve may contain a certain amount of milk and their derivates as it is sometimes not to be avoided. This may be tolerated for religious purposes but should be kept in mind of those who are very sensitive.

Ingredients allowed for pareve foods: Agar-agar, Carrageen, dextrose, gum arabic (Acacia), lecithin Chocolate may also contain milk and milk derivates. The technical equipment used for milk chocolate must be cleaned carefully before producing pareve chocolate. European chocolate may have up to 5% of other fats than cocoa fat. These fats can be of vegetable and of animal origin.

Fourth law: Ban of leavened products made from grains of wheat, oats, rye, barley and spelt during the Passover week
Permitted is matzo which is a specifically prepared unleavened bread, matzo meal and matzo cake flour.
Many baked products are available completely grain free giving persons with grain allergies such as coeliac disease to get foods which are free of certain allergens.

Grain-like materials

Rabbis in Europe have extended the prohibition of the grain rules to other grain-like materials such as legumes, corn, rice mustard and sesame seeds.
Sugar and corn syrup are avoided as ingredients of many products during Passover The third rule supports the theory that the deep roots of the Jewish religious laws regarding kosher foods were unconciously based on veterinary and epidemiological experiences which had summed over centuries under the classification " this is good and that is bad".

Kosher technology

The production and marketing of kosher food require: 1.- A reputable rabbinical supervision agency (or a single Rabbi in Europe) must be contacted.
2.- All ingredients are checked are included in the Kashrus. The equipment and their material must be examined to be kosher. There are restrictions on account of parts made of rubber ceramics and some plastics.
3.- All ingredients must be completely labelled on kosher food thus providing a complete information for sensitive people, whereas normal food regulation use class names and exceptions allowed to hide some of the ingredients.

Ingredients which require kosher supervision: Casein, emulsifiers fats, fatty acids, lipids and whey.


Moslems

\includegraphics[width=260.00bp,height=250.00bp]{library/Stadt5.ps} Mosque in Kuwait city

Halaal food:
Halaal food means permitted, allowed lawful or legal for Muslims. The opposite of Halaal is Haraam meaning prohibited, not allowed, unlawful, illegal. Halaal is a set of Islamic dietary laws guided by the Qur'an the Holy Book and the teachings of Allah's profet Muhammad, may peace and blessing be upon him. Nutrition of Muslims differs from one region to another. There is a strong negation of pork and his derivates, gelatine, meat of dogs, birds of prey, frogs and snails.
Killing of animals are ritually. Alcohol is forbidden. Consume of blood is not allowed. The use of animal fat in baking is forbidden. Gelatine is not allowed.
Exceptions are allowed only in emergencies.
The rules for Halaal are very similar to those of kosher foods
The most important rules for Halaal are:
1.- Meat must be slaughtered in a particular way.
2.- Only certain animal products are allowed
3.- Technological processing , like Processing aids, cleaning materials and equipment used in production must be free from prohibited food traces.
These restrictions are based on the Quran (The revealed book)and Sunna
The Islamic dietary laws which rule the production of Halaal foods is a religious matter which can be handled only by a Muslim expert. The Quran is the holy book of Muslims, being the last testament and revealed from God (Allah) as the Holly bible.

The Quran says:
Sura five ( The table) ( Al - Maida ) verse 4 to 5. "(4) It is forbidden to eat: From which has died by himself, blood and meat of swine and of that by whose slaughter another name as Allah has been invoked, and of that which has been suffocated dead by beating or which has fallen to death or which has been killed by the horns of other animals or have been killed by other wild animals, (except the animal which has been wounded by wild animal came to your hands still alive and you have finally killed it by yourself), and this what has been slaughtered in honour to wrong idols."
Other quotations are:
The Hadith (sayings of the last Prophet, Muhammad
The figh (jurisprudence) of the Muslim Jurists Hanafi, Shafii, Maliki and Hanbali.
The Muslim Food Board ( UK ) is one company which investigates and certifies Halaal foods.Heat, hot water and various acids to prevent microbial contamination are permitted.
Technology and science has deeply changed production, ingredients and packaging enhancing shelf life, food colour and texture. Global spread of exotic foods and rapid changing of nutritional habits make it important to verify the lawfulness of food in compliance with the commands of the Islam.
Muslims are allowed to eat food prepared by people who are of other beliefs ( 5:5) and Muslim food is permitted to be eaten by them, on condition that these foods are pure and permitted foods. (5:88). This permits an interchange and living together of Muslims with other groups all over the world. This is very important for the functioning of our global world.

However some precautions should be made:
'Do not eat unless Allah's name has been taken and this (not taking Allah's name) practice is transgression' (Qur`an 6:121)
The Ahlul-kitaab of today are recognized by name, less faith. There is no guarantee that they take the name of Allah/God when slaughtering an animal. Furthermore, they cannot be anymore trusted in matters pertaining to Halaal/haram. Unless there is certainty that the Ahlul-kitaab read the 'Tasmiyah' i.e. take the name of God when slaughtering an animal, only then the meat will be permissible. It was suggested that the Muslims in the U.S.A. and U.K. slaughter the animals themselves. This will make them independent from Christian/Jewish sources.
The meat sold on the market such as supermarkets should be packed, sealed and stamped by a Muslim organisation consisting of reliable scholars and Úlama who have proper Islamic knowledge of the principles pertaining to Halaal/haram.
Intoxicants, such as alcohol are forbidden because they are harmful substances.(2:219) (5:91) Consume of blood is not allowed. The use of animal fat in baking is forbidden.
Exceptions are allowed only in emergencies, such as being forced by hunger, without intention to practice sin (2:175, 5:5)
The classification of new foods and their ingredients in Halaal and haram, based on the commandments of the Qum`ran the Holy Book can only be done by an Muslim expert. The Islamic religion does not have a central religious head which dictates latest findings but some authorities are accepted in their leadership, such as the mufti of the Al Azhar University of Cairo. Due to different translations of the Koran the local interpretation of its content differs from country to country.
Some experts which can classify food as Halaal or haaram are: halalexplorer.com; muslimconsumergroup.com;somalitalk.com; Joe M. Regenstein, Cornell University, USA; M. Chaudri, IFANCA International: Masood Khawaja, The Halaal Food Authority.

Haram ingredients:
Any product or by-product (including any product used temporarily as a substitute) which contains any one or more of haram products in however minute quantity, whether as an ingredient or sub-ingredient or as a processing aid or as a releasing agent or as a glazing agent or as an additive or as a colour or in any other form, is haram.

HALAAL          
INGREDIENTS -A-          
Acacia gum E414 Ammonium carrageenan   Antioxidants (BHA and BHT)  
Acetic acid   Ammonium chloride   Arachidonic acids  
Adipic acid (acidulant) E355 Ammonium sulfate   Artificial colour  
Agar E406 Amylase   Ascorbic acid E300  
Algin/calcium alginat E404 Amylose   Aspartame  


HALAAL          
INGREDIENTS -B-          
Baking soda   BHT Butylated hydroxytoluene E321 Sparrow, emu  
Benzoate of soda E211 Bird, exclude bird of prey   Ostrich  
Benzoic acid E210 Chicken, duck, turkey, goose   Butyric acid  
BHA Butylated Hydroxyyanisole E320 Pigeon, dove, partridge, quail      


HALAAL          
INGREDIENTS -C-          
Calciferol (Vitamin D$_{3}$)   Calcium sorbate E203 casein  
Calcium acid phosphate   Carbohydrates (natural)   Cellulose E460  
Calcium carrageenan   CMC Carboxymethylcellulose E466 Cellulose gum  
Calcium disodium EDTA   Carotenoid   Cholecalciferol  
Calcium carbonate   Carrageenen E407 Choline from yeast, soy  
Calcium propionate E282 Carrot oil   corn meal,corn starch  
Calcium saccharin E954 Carrageenin E407 Corn syrup  
Calcium silicate E552 Carotene E160a Cultures,living microbes  


HALAAL          
INGREDIENTS -D-          
Dextrin E1499 Diglyceride (plant)   Disacharides  
Dextrose   Dipotassium phosphate      
Dicalcium phosphate   Disodium inosinate E631    


HALAAL          
INGREDIENTS -E-          
Erythorbic acid E315 Ergosterol   Enzyme (plant)  
Ergocalciferol          


HALAAL          
INGREDIENTS -F-          
Farina   Ferrous sulfate   Fructose  
Fatty acids (plant)   Fibre   Fumaric acid E297  
Ferric orthophosphate   Ficin   Fungal protease enzyme  
Ferrous gluconate E579        


HALAAL          
INGREDIENTS -G-          
Galactose   Glutamic acid   Glyceerol/Glycerin (plant) E422
Gallic acid   Gum acacia   Glycine, sodium salt (plant) E640
Gliadin/ Gluten   Glyceride (plant)   Guar gum E412
Glucose       Gum arabic E414


HALAAL          
INGREDIENTS -H-          
Hemicellulose   Honey   Hydrogenated oil  
Hormones (plant)   Horse meat (sometimes)   Hydrolysed vegetal protein  


HALAAL          
INGREDIENTS -I-          
Inulin   Invertase   Isopropyl citrate  
Invertase   Iodine      


HALAAL          
INGREDIENTS -L-          
Lactic acid (synthetic)   Lactostearia   Lecithin (soy or plant) E322
Lactose   Leavenings   Lysin  


HALAAL   INGREDIENTS -M-      
Malt   Mannitol   Monocalcium phosphate  
Malic acid E296 Mannosan   Monoglycerides (plant) E471
Malt diastase   Methionine   Monosaccharides  
Maltic acid   Methylcellulose E461 MSG (monosodium  
Maltodextrin   Me