Carbonated water, also known as sparkling water, fizzy water, soda water, club soda, seltzer water, or pop water is plain water into which carbon dioxide gas has been dissolved, and is the major and defining component of most “soft drinks”. Carbonation is process which includes the dissolving of carbon dioxide gas into an aqueous medium. It results in the formation of carbonic acid (which has the chemical formula H2CO3).

In the past, soda water was produced in the home by “charging” a refillable seltzer bottle by filling it with water and then adding carbon dioxide. Club soda may be identical to plain carbonated water or it may contain a small amount of table salt, sodium citrate, sodium bicarbonate, potassium bicarbonate, potassium sulfate, or disodium phosphate, depending on the bottler. These additives are added to make the light salty taste of homemade soda water. In the UK Soda Water is nearly always made with Sodium Bicarbonate. The process can also occur naturally to produce carbonated mineral water, such as in Mihalkovo in the Bulgarian Rhodopes

The quality of carbonated beverages including soft drinks, seltzer and beer is affected by the amount of dissolved CO2 (the gas that causes carbonation) and the amount of carbonic acid in the drink. Carbon dioxide (CO2)has an infrared absorption wavelength of 4.27 micrometers and can be measured online using an infrared carbonation sensor.

In so many consumer beverages soft drinks like (famous examples include 7 Up, Coca-Cola, Pepsi and Fanta and), carbonation is used to give “bite”. Contrary to popular belief, the fizzy taste is caused by dilute carbonic acid inducing a slight burning sensation, and is not caused by the presence of bubbles.This can be proved by having a fizzy drink in a hyperbaric chamber at the equal pressure just what the beverage is having. This gives much the same taste, but the bubbles are completely absent.

And you’ll enjoy the fizziest seltzer on the planet. Unlike old fashioned soda siphons, you can make seltzer as fizzy as you like it with a Soda-Club home soda/seltzer maker. You can even make your own flavored seltzer with all-natural, unsweetened MyWater flavor essences.

You love seltzer … and even though you may pay sale prices, the cost of seltzer still adds up. Perhaps you buy one-liter bottles of seltzer on sale at the store for 50 cents each — or as low as 33 cents each ($4 for a 12-bottle case). Even at these store sale prices, if your household drinks one case of 12 one-liter bottles per week, you’ll spend over $2,000 on seltzer over the next 10 years!

With Soda-Club, you will slash your seltzer costs to as low as 18 cents per liter — that’s like paying just $2 per case! — and you’ll enjoy fresh, fizzy seltzer at the push of a button! And if you prefer the sophisticated light carbonation of imported sparkling water, you’ll love the Penguin, which makes fresh sparkling water in elegant cut glass carafes.  A large assortment of calorie free flavors to flavor sparkling water to great taste is sold at http://allfreightfree.com.

Here are several more reasons to get started with Soda-Club:
• No More Schlepping: Reusable, one-liter carbonating bottles save you from lugging (and storing) all of those cases from the store.
• Stay Fizzy Longer: Special bottle caps with hermetic seals will keep your seltzer much fizzier for longer than store-bought seltzer.
• Convenience: You will make seltzer in one-liter convenient bottles. Unlike those expensive, one and done soda siphon chargers, each one of our large, lightweight Alco2jet CO2 carbonators in our sleek home soda/seltzer makers contain enough C02 to carbonate up to 110 liters of fresh, fizzy seltzer. Empty carbonators are easily exchanged door-to-door, anywhere in the continental USA.
• Control Your Fizz: Whether you like a few light bubbles or serious, nose-tickling fizz, a Soda-Club home seltzer maker lets you make it the way you want it.
• Environmentally Friendly: Reusing your carbonating bottles will drastically reduce discarded and recyclable material in our environment. Also saves money on deposit fees!
• Better for You: Sodium free! Add a drop of one of Soda-Club’s all-natural, unsweetened MyWater flavor essences, or a fresh berry for a whisper of flavor. You will have a great-tasting, fresh beverage that is one hundred percent natural

        

When it comes to eating, or basically just the presence of food, almost everybody who is busy or has little time on their hands stops and takes a break and takes time to enjoy their favourite snacks.

We get accustomed to fast food such as burgers and French fries because they are fast and instant. However, they are not necessarily healthy especially for kids. Because of our busy lifestyle today, it is becoming increasingly difficult to cook at home, let alone a healthy meal.

Do you still have the time to cook something even if you are in the middle of a very busy day? Not just this scenario, but what if you come home from a very busy day at work, would you still have time to really open the fridge, get some meat and vegetables, clean them and whisk them on to the skillet or oven just so you and your family will have a proper and decent meal?

I bet, just by thinking about cooking and what to cook is enough to tire you. Good thing that nowadays, there are a lot of home meal delivery services.

There are a lot of companies who offer such services online. You see them advertised on the television or on the Internet or even hear them on the radio. One example is Bistro MD diet meal delivery.

There is a world of a difference between the foods from restaurants and the foods from these kinds of establishments or services. They´re not like the ones that you order for take out in a fast food restaurant or franchised stores.

Home diet meal deliveries give you food that are absolutely home cooked and are healthy. So, you don´t need to worry whether your family and kids are taking the necessary minerals and nutrients for a balanced diet. All of that is taken care of by the dieticians at home food delivery companies.

Although the cost is slight more expensive than fast food restaurants, it is more healthy and beneficial to you and your family in the long run.

If you are looking for the best gourmet diet food delivery service, i recommend BistroMD. Check out my BistroMD review for more information.

        

Back in the 1970s when “Dr. Atkin’s Diet Revolution” was published it became a big hit and many people got on the low carbohydrate diet bandwagon. The days of meat and butter were upon us. Then word got around that diet-induced ketosis caused nausea, stomach pains, and even kidney failure. The numbers of participants dwindled.

The idea behind the low carbohydrate diet is that carbohydrate consumption causes a rise in insulin, which triggers fat storage. By reverse logic, then, no carbs equal no insulin equals no fat storage.

One reason low carbohydrate diets catch on so easily is that there is an initial rapid weight loss. The thrill of success hooks many dieters who do not realize that the loss is primarily water. This may account for the drained look that many low carbohydrate dieters get after a while.  Decreasing carbohydrate intake can also result in glycogen depletion.

In the last ten years or so many different versions of low carbohydrate diets have been promoted. Dr. Atkins himself even released “Dr. Atkin’s New Diet Revolution.” The newer versions emphasize more vegetable consumption and proponents are explaining how ketosis is a good thing. (Ketones result from fat being broken down by the liver.)

Low carbohydrate diets do emphasize the importance of completely eliminating sugar and refined carbohydrates from the diet, which is advice we would all do well to follow. Sugar causes a spike in insulin, which does trigger fat storage among other things.

Refined carbohydrates create similar effects; however, complex carbohydrates such as those found in potatoes, sweet potatoes, brown rice, beans and other vegetables do not spike insulin levels but have a steadying effect on blood sugar and a high satiety factor, resulting in less hunger for a longer period of time.

Before embarking on a low carbohydrate diet, one would be wise to study up on the functions of carbohydrates and look into the nutritional benefits of all the good fruits and vegetables that you would be eliminating in favor of meat and butter.

what you just learned about low carbohydrate diet is just the begining. To get the full story and all the details, check us out at thedietsolutionprogram.com

        

Low fat diets have been promoted by the government and marketers of “low-fat” food products for decades, but are they really healthy? The food pyramid, as promoted by the United States Department of Agriculture (USDA) shows fats at the peak and notates “Fats, oils and sweets, USE SPARINGLY”.

Much confusion surrounds this issue. For one thing, there is no specific definition of a “low fat diet”. Plans with a dietary content lower than ten percent and up to 30 percent have been touted as low fat. This makes answering the “are they healthy” question impossible.

On a nutrient level, a gram of fat contains approximately twice as many calories as the same measure of carbohydrates or protein. Its calorie-dense nature is likely the cause of our attraction to fatty foods, existing as a holdout from our feast or famine days.

In our current society where “feast” is far more common that famine, those extra calories could prove to be detrimental; however, the important thing to remember is that fat is a vital nutrient and the body cannot function without it. It has also been found that the human body does not burn stored fat when no new fat is available.

Fat has been vilified as being a major cause for heart attacks, high cholesterol, and other less directly linked conditions, but medical studies have disproven each claim. There are a few medical conditions, such as pancreatitis that require a severe limitation of intake of dietary fats. For the most part, though, fat consumption should not be severely limited.

Many products marketed as being low fat are actually high in sugar, which has been proven to be the source of many negative effects, including weight gain. Eating good quality fats such as those found in olive oil, coconut oil, and fresh avocado is an essential part of a healthy diet.

what you just learned about low fat diets is just the begining. To get the full story and all the details, check us out at thedietsolutionprogram.com

        

In order to discuss healthy diet food, let’s first clarify what we mean by diet food. Generally speaking, when we say “I am on a diet”, we mean a program designed to produce weight loss.  However, diet also means the food and drink that provides our usual sustenance, such as when we refer to a vegetarian diet, an Asian diet, or a healthy diet.

So perhaps the question becomes, “Can I be on a healthy diet and a weight loss diet at the same time?” The answer: Absolutely!  There is no inherent contradiction between healthy diet food and weight loss food. The problem is simply in what some people promote for weight loss.

For example, packaged, branded foods that are sold by a particular diet program, such as Medi-Fast or Jenny Craig are highly processed and can contain preservatives and artificial sweeteners; neither of which are healthy.  On the other hand, think of typical healthy foods and what comes to mind? Apples, nuts, salad, yogurt…all the things we know we should eat whether we want to lose weight or not.

For an overweight person, losing weight is a natural result of maintaining proper nutrition. The right foods in the right quantities will naturally fuel your metabolism and assist your body in self-regulating fat storage/burning as well as energy production and muscle building.

What does a healthy diet consist of? Natural, unprocessed foods are most easily digestible and contain the most available nutrients. Nature provides a broad range of tastes and flavors.
Fruits are especially good for you because of their high-water-content in addition to their vitamins and taste appeal. Most fruits are also ready-to-eat, which is important since most other convenient quick-eats are processed and sugary.

Raw vegetables are also quick and easy, although the taste is too strong for some people. Lightly steaming vegetables produces a much milder flavor while maintaining most of the nutrients.

Fresh fruits and vegetables are preferred over canned versions, not only because of the processing involved, but because salt is used as a preservative in most canned goods. Sodium is an important nutrient, but eating processed foods raises your intake way above the necessary and healthy amount.

In addition to the basic fruits and veggies, healthy diet foods also include nuts and nut butters, lean meats, legumes, whole grains and more.

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One of the more recent concepts to make headlines in the ever-changing field of nutrition and healthy eating is the gluten free diet. Natural food stores and even regular groceries have sections of gluten free products and more and more product labels proclaim the contents to be gluten free. What’s the big deal? To solve this mystery, we’ll first examine what gluten is and then delve into the issues associated with it.

Gluten is a protein found in wheat (including spelt), barley, rye, farina, graham flour, semolina, Durham, bulgur, kamut, matzo meal and triticale along with other lesser known grains. It is the gluten content that gives dough its elasticity. Gluten is also an ingredient in some food additives used for flavoring and thickening foods so may not show up on ingredient lists.

Gluten is not inherently bad for you; however, it has been found to have serious effects in children with celiac disease which is known by several names, non-tropical sprue, endemic sprue, gluten enteropathy and gluten intolerance.

Celiac disease is caused by a reaction to gluten protein and results in inflammation of the small intestine, which in turn results in decreased nutrient absorption. Symptoms include fatigue, chronic diarrhea and, in children, failure to thrive, but the disease has also been found in cases affecting other organs, and manifesting none of the usual symptoms.

There is no “cure” for the condition; people with celiac disease must simply not ingest gluten. While celiac disease does affect adults, the effects of the condition are most significant in children.  So, it is particularly important that those children with the condition be given a gluten free diet.

It’s also noted that if you think you have celiac disease, you should consult your physician for testing, before going with a gluten free diet because reducing gluten consumption makes the condition harder to document and positively identify.

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Despite the myriad diet plans available today, there are a few general principles governing how to eat healthy. First and foremost, your food should be whole and unprocessed. Fresh fruits, vegetables, and meat are readily available and simple to prepare. Most of these foods are available frozen in a relatively unadulterated form if fresh is not available.

Canned foods tend to contain a lot of salt and other preservatives. Frozen entrees are filled with all sorts of chemical additives, both for flavor and preservation. If you can’t read the ingredients, you probably don’t need to be putting them in your body.

Eating a healthy diet requires a good balance of protein, carbohydrates and fat. Do not worry about needing to eat low fat or low carb as long as you are eating a good balance and getting all your nutrients; however, that’s not a license to free-for-all in carbs or fat. Good fats include nuts, olive oil, avocados, etc. When attempting to eat healthy, fat consumption does need to be somewhat limited, but not extremely restrictive. The USDA recommends 20 – 35 percent of your daily calories be from fat.

Healthy carbohydrates include mainly fruits and vegetables. Starchy vegetables such as potatoes provide high carb content and are filling and provide a high level of satiety. If you just want to chew on a lot of something, vegetables such as green beans, celery, and asparagus are nutritious, yet low enough in carbs that you really can eat all you want and not worry about gaining weight.

People who know how to eat healthy avoid processed carbohydrates as a healthy diet priority. Foods such as pastries and white pastas not only have been stripped of nutrition, but are high in calories and trigger cravings for more.  Protein should also be consumed to provide the amino acids required for many cellular functions, and DNA production.

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Raw food recipes produce foods that are completely uncooked or cooked at a very low temperature, always below 120 degrees Fahrenheit. The majority of raw foodists follow a vegan diet, one that includes no animal-derived products; however, there are raw foodists who include raw meat in their diets and of course all kinds of variations in between the two extremes.

The reason for the raw diet is that the heat involved in cooking destroys enzymes, amino acids, and some vitamins, in addition to other possible bad effects.

Staples of the raw food diet include fruits, vegetables, nuts and to a lesser degree, beans and grains. Grains and beans are not eaten as whole dried beans or grains, but as sprouted seeds. Nuts are soaked and fruits may be dried. Many fruits, which are consumed regularly in their fresh raw form, can also be dried and incorporated in to recipes to increase sweetness and provide concentrated flavor.

In order to prepare raw food recipes one of the primary tools you will need is a good juicer. The preferred juicers are expensive, but they are robust and efficient. Juicing with these machines provides a drinkable meal that keeps the entire food rather than filtering out all the fiber and some other nutrients that will be lost by the more inexpensive juicers available. A blender and maybe a food dehydrator will also prove to be useful kitchen appliances.

Almost any collection of raw recipes will contain salads and green smoothies, but they usually also contain desserts. The least expected and most intriguing of the sweet treats is the chocolate cake that keeps popping up. Often it has carob listed as an alternative, or chocolate may be an alternate in what is billed as a carob specialty.

In either case, the item in question is a sweet and rich indulgence. Despite being made of “health food” ingredients, raw cake is still cake and must be respected as such. Even when made from raw food recipes, very rich, sweet foods should be consumed in moderation.

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Whether your goal is weight loss, weight gain, or simply maintaining a healthy lifestyle, an organic food diet offers many benefits. Even if going fully organic isn’t possible for you, it is still beneficial to eat organic food whenever possible.

What exactly is organic? Organic foods are produced without the use of most synthetic chemical pesticides, herbicides or fungicides. Organic meats come from animals that were raised without being given growth hormones or routinely being treated with antibiotics. Animals raised organically are also generally treated more humanely.

The United States Department of Agriculture (USDA) controls organic certification in the U.S. In order to be certified as organic, the land on which the food is produced has to be documented as being free from chemicals, usually for at least three years. Sewage sludge is not allowed as fertilizer in organic fields, and genetically modified organisms do not qualify as organic.

Local farms and farmers’ markets are great sources for organic foods. Grocery stores and even Wal-Mart stores have begun to carry organic foods, including produce. It is particularly important in these venues to verify that only certified organic foods are represented as organic.

Foods that are processed can be labeled as organic if the required percentage of ingredients is organic. This means that while the organic version would be desirable over its nonorganic counterpart; wise shoppers still must read labels.

There may be additives in processed foods that not only are not organic, but also not desirable for other reasons as well. The USDA has produced a seal that shows either 100% organic content, or simply, USDA Organic, which means the contents must be at least 95% organic.

Like all things mass produced, commercially grown foods are less expensive than organics, but have less nutritional content, in addition to having the harmful additives that in most cases cannot be completely removed even with thorough washing attempts.

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In a sense, any successful weight loss diet would be a fat burning diet. After all, losing pounds in the form of fat is what it’s all about, right? However, there are really two main types of diet plans being promoted as fat burning diets.

Diets that claim certain foods make you burn more calories than they provide have been around for at least 30 years. Grapefruit and celery are usually included and one can easily see why. A lot of work goes into eating those very low calorie foods. (Note: using celery as a vehicle for transporting ranch dressing negates any possible benefits.)

The second type of fat burning diet that has come on the scene targets the metabolic cycle. The idea is that you must avoid the starvation response that is triggered by low calorie diets, and stimulate the metabolism to keep the fat burning process going.

Alternating high and low calorie days is one way this is done. The traditional premise has been that to lose weight, you need to eat less and exercise more. This has resulted in many people attempting to lose weight by skipping meals, refusing to eat between meal times, and eating very low calorie diets. Many of these people are not getting much exercise, and who could blame them, without proper fuel, their energy levels could not possibly be good.

The idea of alternating calorie levels between high and low days is based on the idea that your metabolism functions on a primitive feast or famine level. When you have plenty of food, your body stores some fat in order to prepare for leaner times, but also burns calories to produce energy.

During times of famine, which a low-calorie diet simulates rather well, the metabolism slows down and is very conservative about using its energy stores.  Fat is conserved and not burned.

Eating high calories, with the right nutritional content, gets the metabolism in high gear and then suddenly lowering caloric intake causes the body to burn fat when it has used up the newly consumed fuel.

Before the metabolism can adjust back down to conservation mode, the intake is raised and energy processing continues at the higher rate, thus burning stored fat the next time the intake is lowered.  Try to pick a fat burning diet that encourages weight loss and high energy levels.

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