Life Force Food

Rich in high quality proteins, complex carbohydrates, Fibers and healthy fats. We need to grow 100% substances to recover from the foods we eat. In addition to eating healthy, taking supplements can help ensure that our muscles have ready access to everything they need for the recovery process, which ultimately results in less inflammation.

Refined starches, salt, sugar, saturated fats and trans-fatty acids are poor in natural antioxidants. Food that were low in fiber from fruits, vegetables, and whole grains were poor in omega-3 fatty acids which may cause an activation of the barriers that keep harmful materials from entering your body.

Chronic joint inflammation inhibits mobility and causes pain, which bring your daily activities to a screeching, painful halt. It can increase your risk of developing serious and potentially

deadly diseases and conditions including diabetes, heart disease, Alzheimer’s

disease and certain types of cancer.

Metabolic systems express their displeasure with our nutritional choices. And when we continue to supply our bodies with poor nutritional foods, the inflammation can become widespread and chronic. chronic joint inflammation can take years and years to develop,

• Mono-unsaturated Fat found in a variety of foods, oils and have for the most part, been considered the ‘good’ fats that provide the most health benefits such as improving blood cholesterol levels.
• Poly-unsaturated Fat found mostly in plant-based foods, oils and considered to be a ‘good’ fat that lowers blood cholesterol and reduces the risk of heart disease. Omega-3 is a polyunsaturated fat.
• Saturated Fat comes mainly from animal sources of food such as meats. It helps reduce the levels of a substance called lipoprotein that correlates strongly with risk for heart disease. It has also been shown to help calciums effect on making your bones stronger, improves overall liver health, helps create healthier lung function as well as improving brain function and boosting your immune system.
•  Trans Fat is un-healthy and comes naturally in some foods, especially foods from animals. But most trans fats are made during food processing through partial hydrogenation of unsaturated fats.

• Omega-3 and omega-6 fatty acids are PUFAs and omega-9 fatty acids are usually MUFAs. The omega numbers simply reference how many carbons away from the methyl end of the fatty acid chain that the first carbon-carbon double bond appears. If the double bond is three carbons away, it’s called an omega-3 fatty acid. 
• Omega-3s and omega-6s, omega-9 fatty acids are usually monounsaturated and can be made in the body, making them nonessential fatty acids.
• Foods highest in omega-9 fatty acids are some of the healthiest. Top sources for omega-9’s in our diets are canola and olive oils, and almonds.
• The one group of fatty acids that we are really deficient in is the marine omega-3’s: EPA and DHA. It makes the most sense to increase one’s intake of fatty fish and/or take a fish, krill, or cod liver oil supplement

• Short- and medium-chain fatty acids are important substrates of the energy metabolism and anabolic processes in mammals. SCFAs are mostly generated by colonic bacteria and are predominantly metabolized by enterocytes and liver, whereas MCFAs arise mostly from dietary triglycerides, among them milk and dairy products.
• Long-chain triglycerides are the most important dietary lipids. Their digestion depends on an intricate interplay among pancreatic lipase, colipase, and bile acids. Pancreatic lipase hydrolyzes a triglyceride molecule to two fatty acid molecules and 2-monoacylglycerol
• Long chain polyunsaturated fatty acids found in aquatic (fish, crustaceans, and mollusks), animal sources (meat, egg, and milk), plant sources including 20 plants, most of which were weeds having a good amount of LC-PUFA, fruits, herbs, and seeds; cyanobacteria; and microorganisms (bacteria, fungi, microalgae, and diatoms).