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Breathing Space: Living and Working at a Comfortable Pace

Is the crushing burden of information and communication overload dragging you down? By day's end, do you feel overworked, overwhelmed, stressed, and exhausted? Would you like to be more focused, productive, and competitive, while remaining balanced and in control?

Author Jeff Davidson says, "If you're continually facing too much information, too much paper, too many commitments, and too many demands, you need Breathing Space."


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Recommended Reading
Jeff Davidson: Simpler Living

Jeff Davidson: Breathing Space

Jeff Davidson: Complete Idiot's Guide to Getting Things Done

Jeff Davidson: The Complete Idiot's Guide to Managing Your Time

Larry Rosen and Michelle Weil: Technostress

Mark Victor Hansen: Chicken Soup for the Parent's Soul

Sam Horn: Conzentrate

Patricia O'Gorman: Dancing Backwards In High Heels

James Davison Hunter: The Death of Character

John D. Drake: Downshifting

David Md Viscott: Emotional Resilience

Alan Lakein: How to Get Control of Your Time and Your Life

Scott Adams: The Joy of Work

Don Aslett: Keeping Work Simple

Jeff Davidson: The 60 Second Organizer

Jeff Davidson: The 60 Second Self-Starter

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Breathing Space Blog

Tuesday, July 10, 2007

Breathing Space from Junk Foods? - Breathing Space Blog

Julia Watson, writing for ScienceDaily.com reports that in cities where transfat has been banned "interesterified fats" are being introduced. "Food manufacturers loved trans fats. They were essential to baked goods and fried food. They prolonged a processed food's shelf life. They stabilized its flavor. What was not to like?"

"Well, what happened when vegetable oil was solidified by means of adding hydrogen to it -- the process behind the making of trans fats -- was that they raised our so-called bad cholesterol while diminishing the cholesterol that was good for our hearts. But if trans fats are withdrawn, something has to take their place if we're going to go on eating processed and fried foods."

"Enter interesterified fats. These are fats modified by procedures that include hydrogenation followed by the rearrangement of fat molecules through a process called interesterification. Already they are being introduced into a number of processed foods as the most popular substitute for hydrogenated oils. Watch out, though, and wait. Interesterified fats may be better for our cholesterol, but they could be bad for our blood glucose."

"Trans fats weren't too good for it either. But in a study just published in Nutrition and Metabolism, Dr. K.C. Hayes of Brandeis University in Massachusetts and T. Karupaiah and Kalyana Sundram from the Malaysian Palm Oil Board discovered that while trans fat 'has a weak negative influence on blood glucose,' interesterified fat appears even worse in that regard, raising glucose 20 percent in a month."

Oh brother!

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Jeff Davidson, MBA, CMC, Executive Director -- Breathing Space Institute  © 2014
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