Encodage utilisé (INPUT) : UTF-8 Forme recherchée : source _________________________________________________________________________________________________ * Ligne n°4 : IFRAME: http://as.webmd.com/html.ng/transactionID=1705901971&tile=805434395&tug=&site=2&affiliate=20&hcent=960&scent=&pos=101&xpg=1637&sec=&au1=2&au2=1&uri=%2ffitness-exercise%2fguide%2fgood-protein-sources&artid=091e9c5e80011198&inst=0&leaf=1032&cc=16&tmg=3 * Ligne n°184 : Resources * Ligne n°197 : Seafood is one of the best sources of protein because it's usually low in fat. Fish such as salmon is a little higher in fat but it is the heart-healthy kind: omega-3 fatty acids. * Ligne n°205 : Not only are dairy foods -- like milk, cheese, and yogurt -- excellent sources of protein but they also contain valuable calcium. Choose skim or low fat dairy to keep bones and teeth strong, prevent osteoporosis, and enhance weight loss. * Ligne n°225 : Lean beef has only one more gram of saturated fat than a skinless chicken breast. Lean beef is also an excellent source of zinc, iron, and vitamin B12. * Ligne n°255 : IFRAME: http://as.webmd.com/html.ng/transactionID=1705901971&tile=805434395&tug=&site=2&affiliate=20&hcent=960&scent=&pos=5000&xpg=1637&sec=&au1=2&au2=1&uri=%2ffitness-exercise%2fguide%2fgood-protein-sources&artid=091e9c5e80011198&inst=0&leaf=1032&cc=16&tmg=3 * Ligne n°257 : IFRAME: http://as.webmd.com/html.ng/transactionID=1705901971&tile=805434395&tug=&site=2&affiliate=20&hcent=960&scent=&pos=5001&xpg=1637&sec=&au1=2&au2=1&uri=%2ffitness-exercise%2fguide%2fgood-protein-sources&artid=091e9c5e80011198&inst=0&leaf=1032&cc=16&tmg=3 * Ligne n°313 : IFRAME: http://as.webmd.com/html.ng/transactionID=1705901971&tile=805434395&tug=&site=2&affiliate=20&hcent=960&scent=&pos=113&xpg=1637&sec=&au1=2&au2=1&uri=%2ffitness-exercise%2fguide%2fgood-protein-sources&artid=091e9c5e80011198&inst=0&leaf=1032&cc=16&tmg=3 * Ligne n°348 : IFRAME: http://as.webmd.com/html.ng/transactionID=1705901971&tile=805434395&tug=&site=2&affiliate=20&hcent=960&scent=&pos=131&xpg=1637&sec=&au1=2&au2=1&uri=%2ffitness-exercise%2fguide%2fgood-protein-sources&artid=091e9c5e80011198&inst=0&leaf=1032&cc=16&tmg=3 Encodage utilisé (INPUT) : UTF-8 Forme recherchée : source _________________________________________________________________________________________________ * Ligne n°138 : Face the Fats Restaurant Resources * Ligne n°145 : 7. Other Restaurant Resources * Ligne n°150 : Quitting Resources * Ligne n°158 : Fish is a good source of protein and, unlike fatty meat products, it’s not high in saturated fat. Fish is also a good source of omega-3 fatty acids. Omega-3 fatty acids benefit the heart of healthy people, and those at high risk of — or who have — cardiovascular disease. Research has shown that omega-3 fatty acids decrease risk of arrhythmias (abnormal heartbeats), which can lead to sudden death. Omega-3 fatty acids also decrease triglyceride levels, slow growth rate of atherosclerotic plaque, and lower blood pressure (slightly). Encodage utilisé (INPUT) : UTF-8 Forme recherchée : source _________________________________________________________________________________________________ * Ligne n°43 : The best food sources of easily absorbed iron are animal products, * Ligne n°47 : at a meal, you can improve absorption of vegetable sources of iron up * Ligne n°54 : iron content. Iron sources that have high iron availability include Encodage utilisé (INPUT) : UTF-8 Forme recherchée : source _________________________________________________________________________________________________ * Ligne n°51 : Is Spinach a good source of Iron? * Ligne n°58 : that spinach is a source of iron. However they are confused that * Ligne n°62 : Spinach - a source of Iron * Ligne n°64 : Spinach is a source of non-heme iron, which is usually found in * Ligne n°65 : vegetable sources. Unlike heme iron found in animal products, non-heme * Ligne n°238 : Exclusive Member Resources Encodage utilisé (INPUT) : UTF-8 Forme recherchée : source _________________________________________________________________________________________________ * Ligne n°22 : Sources of Iron: Plant-based sources vs. animal sources, * Ligne n°42 : Vegan foods can be wonderful sources of iron. The most * Ligne n°43 : concentratedsources of iron (top 52 items) are all plant-based foods! * Ligne n°60 : green leafy vegetables. Other good iron sources include * Ligne n°93 : source of milk-based iron for humans, which of course is intended for Encodage utilisé (INPUT) : UTF-8 Forme recherchée : source _________________________________________________________________________________________________ * Ligne n°45 : Salmon is a healthy source of protein because of the omega-3 fatty * Ligne n°60 : protein mostly depends on how the food source is prepared or what fats * Ligne n°94 : healthiest protein sources. * Ligne n°97 : source is prepared or what fats are naturally found with that protein. * Ligne n°98 : Fish, like salmon or tuna, is a terrific protein source because the * Ligne n°108 : Here are some tips for choosing healthy protein sources: Encodage utilisé (INPUT) : UTF-8 Forme recherchée : source _________________________________________________________________________________________________ * Ligne n°86 : Gelatin is one of the richest sources of this protein. This is why * Ligne n°98 : Sheep wool is considered an ideal source of functional keratin because Encodage utilisé (INPUT) : UTF-8 Forme recherchée : source _________________________________________________________________________________________________ * Ligne n°13 : + Press Resources * Ligne n°16 : + Resources for Researchers * Ligne n°31 : * Other Resources tab icon * Ligne n°42 : Green vegetables such as spinach are good sources of magnesium because the center of the chlorophyll molecule (which gives green vegetables their color) contains magnesium. Some legumes (beans and peas), nuts and seeds, and whole, unrefined grains are also good sources of magnesium [5]. Refined grains are generally low in magnesium [4-5]. When white flour is refined and processed, the magnesium-rich germ and bran are removed. Bread made from whole grain wheat flour provides more magnesium than bread made from white refined flour. Tap water can be a source of magnesium, but the amount varies according to the water supply. Water that naturally contains more minerals is described as "hard". "Hard" water contains more magnesium than "soft" water. * Ligne n°43 : Eating a wide variety of legumes, nuts, whole grains, and vegetables will help you meet your daily dietary need for magnesium. Selected food sources of magnesium are listed in Table 1. * Ligne n°44 : Table 1: Selected food sources of magnesium [5] * Ligne n°76 : *DV = Daily Value. DVs are reference numbers developed by the Food and Drug Administration (FDA) to help consumers determine if a food contains a lot or a little of a specific nutrient. The DV for magnesium is 400 milligrams (mg). Most food labels do not list a food's magnesium content. The percent DV (%DV) listed on the table above indicates the percentage of the DV provided in one serving. A food providing 5% of the DV or less per serving is a low source while a food that provides 10-19% of the DV is a good source. A food that provides 20% or more of the DV is high in that nutrient. It is important to remember that foods that provide lower percentages of the DV also contribute to a healthful diet. For foods not listed in this table, please refer to the U.S. Department of Agriculture's Nutrient Database Web site: http://www.nal.usda.gov/fnic/cgi-bin/nut_search.pl. * Ligne n°152 : "Epidemiologic evidence suggests that magnesium may play an important role in regulating blood pressure [4]." Diets that provide plenty of fruits and vegetables, which are good sources of potassium and magnesium, are consistently associated with lower blood pressure [31-33]. The DASH study (Dietary Approaches to Stop Hypertension), a human clinical trial, suggested that high blood pressure could be significantly lowered by a diet that emphasizes fruits, vegetables, and low fat dairy foods. Such a diet will be high in magnesium, potassium, and calcium, and low in sodium and fat [34-36]. * Ligne n°158 : The Nurses' Health Study (NHS) and the Health Professionals' Follow-up Study (HFS) follow more than 170,000 health professionals through questionnaires the participants complete every 2 years. Diet was first evaluated in 1980 in the NHS and in 1986 in the HFS, and dietary assessments have been completed every 2 to 4 years since. Information on the use of dietary supplements, including multivitamins, is also collected. As part of these studies, over 127,000 participants (85,060 women and 42,872 men) with no history of diabetes, cardiovascular disease, or cancer at baseline were followed to examine risk factors for developing type 2 diabetes. Women were followed for 18 years; men were followed for 12 years. Over time, the risk for developing type 2 diabetes was greater in men and women with a lower magnesium intake. This study supports the dietary recommendation to increase consumption of major food sources of magnesium, such as whole grains, nuts, and green leafy vegetables [43]. * Ligne n°160 : The Women's Health Study was originally designed to evaluate the benefits versus risks of low-dose aspirin and vitamin E supplementation in the primary prevention of cardiovascular disease and cancer in women 45 years of age and older. In an examination of almost 40,000 women participating in this study, researchers also examined the association between magnesium intake and incidence of type 2 diabetes over an average of 6 years. Among women who were overweight, the risk of developing type 2 diabetes was significantly greater among those with lower magnesium intake [45]. This study also supports the dietary recommendation to increase consumption of major food sources of magnesium, such as whole grains, nuts, and green leafy vegetables. Encodage utilisé (INPUT) : UTF-8 Forme recherchée : source _________________________________________________________________________________________________ * Ligne n°12 : potassium and magnesium in your daily diet. Listed below are sources * Ligne n°17 : for all the organs present in the body. Before we turn towards sources * Ligne n°42 : us find out the best sources of potassium. * Ligne n°85 : Here is the list of other sources of potassium. * Ligne n°164 : I hope this article on sources of potassium and magnesium, helps you Encodage utilisé (INPUT) : UTF-8 Forme recherchée : source _________________________________________________________________________________________________ * Ligne n°26 : food sources available naturally for you to take advantage of. To give * Ligne n°36 : sources of zinc include beef, lamb, pork, crabmeat, turkey, chicken, * Ligne n°39 : those who have meat-based diets. Good zinc food sources aside from * Ligne n°43 : one of the most concentrated non-meat food sources of zinc. * Ligne n°48 : zinc food source, the food must contain a substantial amount of the * Ligne n°66 : non-meat zinc food sources. Dietary fibers and phytic acid in bran * Ligne n°70 : better source of zinc than refined grains as they have the ability to * Ligne n°89 : have enough zinc food source intake to complete your dietary needs. * Ligne n°129 : Free Resources