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Nutrition Part 2

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  • pullikattil
    Date: January 18, 2006 Author: P.C. Simon e-mail: psimon@alumni.ubc.ca Subject: NutritionPlease consider this free-reprint article written by: Dr. P.C. Simon
    Message 1 of 1 , Jan 25, 2006
      Date: January 18, 2006
      Author: P.C. Simon
      e-mail: psimon@...
      Subject: NutritionPlease consider this free-reprint article written
      Dr. P.C. Simon

      IMPORTANT - Publication/Reprint Terms

      - You have permission to publish this article electronically in
      free-only publications such as a website or an ezine as long as
      the bylines and resource box are included.

      - You are not allowed to use this article for commercial
      purposes. The article should only be reprinted in a publicly
      accessible website and not in a members-only commercial site.

      - You are not allowed to post/reprint this article in any
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      - You are not allowed to use this article in UCE (Unsolicited
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      - If you distribute this article in an ezine or newsletter, we
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      - We request that you ask permission from the author if you
      want to publish this article in print


      This publication is being distributed with the expressed and implied
      understanding that the author and publisher are not engaged in
      rendering legal, accounting or other professional advice.

      If legal advice or other expert assistance is required, the services
      of a competent professional should be sought. While the author has
      made every effort to be factual, your results may vary.



      If you can save enough money to buy a small second hand freezer, it
      will pay for itself in a year.
      When fruits and vegetables are on sale, look at their physical
      condition and if the condition is somewhat reasonable and the price
      is low, buy a small quantity to try. If the taste and quality are
      acceptable, buy a larger quantity and freeze them. In the freezer,
      food can be kept for nearly two years without much loss of quality.

      Price varies according to the freshness of the product. One day old
      vegetables and bread and one week old fruits can be bought at a
      much lower price than the fresh product and still give good
      nutritional value. For example, day old bread usually costs 20% less
      than fresh bread but the nutrients that day old bread will lose is
      less than 1%.

      Always look at the date of expiry. If there are two or three days
      left before expiry, buy the product and store in the freezer.
      Frozen food loses very few nutrients during storage.

      Become familiar with the price of items you use daily. Most stores
      advertise articles on sale and usually there will be one or two
      items at a reduced price to attract customers. Find out those items
      each week and buy and stock for four to eight weeks to last until
      the next sale. If bulk buying is cheaper, consult with friends and
      share the bulk purchase.

      Except when on sale, don't buy canned goods, t.v. dinners, etc
      because you pay the cost of processing.

      Locally grown food will be cheaper than imported food. Shop around
      and compare prices at least in two places

      Buy produce during its harvest season. Even the price of grains
      changes during the harvest season. Most grains have equal food
      value. Therefore buy the cheaper grain at the lower price. For
      example, corn products are cheaper than rice or wheat products.
      Energy value is almost the same for all. It is the personal
      preference and taste that sells each item. Fifteen percent of rice
      or wheat can be replaced with cheaper corn products.

      Similarly, root vegetables such as parsnips, carrots, beets,
      turnip, have almost the same nutritional value. Leafy vegetables
      such as romaine, lettuce, cabbage, leek , etc. also have nearly
      the same nutritional value. But the cost per pound varies
      according to season and availability.
      If cabbage and carrots cost 50 cents per pound and cauliflower
      costs $1.00 a pound buy large portions of the cheaper product and
      mix with some quantity of other varieties of food. This will
      balance the diet. For example, large portions of cabbage with a
      small portion of other vegetables will satisfy the bodily needs.

      This also applies to fruits such as citrus, grapes, orange,
      pineapple, papaya, bananas, avocado, Kiwi etc. which have almost
      the same nutrients except for one or two elements. Most food items
      have protein, carbohydrates, fats and minerals. Therefore, select
      the cheaper fruit.

      Mix two or three varieties of edible roots, leafy vegetable,
      grains, and fruits to provide a balanced average daily intake and,
      for variety, change every three or four days if possible.

      The rule is, buy what is cheapest when available and preserve by
      freezing, drying, or canning.

      Always remember that a greater number and variety of cheap items is
      much better than the costly few food items.

      THE END


      see:- http://www.interchange.ubc.ca/psimon/book2.htm


      Dr. Simon is a retired research microbiologist with many scientific,
      motivational, and philosophic publications to his credit. He is also
      co-author of a prestigious four volume text book on diseases of
      animals. His recently published philosophical work, The Missing
      Piece to Paradise, has received outstanding reviews.

      He has contributed greatly to the community by founding and acting
      as president of the Hatfield Society which operated a half-way house
      to educate and modify the nature of prison parolees and by
      establishing the Chacko and Lize Simon Scholarship Fund which gives
      scholarships to students from impoverished families in his home
      state of Kerala, India. Thus far, he has awarded scholarships to
      over 800 such students.
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