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goji berries in the ukSimple Carbs Versus Complex Carbs
We have all seen the ads for no carb and low-carb foods and diets, but kids and adults need carbohydrates Most foods contain carbohydrates, which the body breaks down into simple sugars, which is the major source of energy for the body. However not all carbohydrates are created equal, there are 2 major types of carbs, simple and complex. Simple carbs are the bad carbs and should be avoided. Complex carbs are actually goo for you and your body needs them.
Simple carbs are for the most part refined sugars with few vitamins and nutrients. The body quickly converts this into glucose which goes into the bloodstream causing an energy rush. You also get an insulin spike to combat the sugar and if you ingest too many simple carbs you most likely are on your way to diabetes. Now not all simple carbs are bad, there are fruits and vegetables that are okay since they contain fiber, vitamins and nutrients. You should stay away from refined processed foods, white bread and pasta, sugary beverages and the like.
Complex carbs are complex sugars and are packed with vitamins, nutrients and fibers, They take longer for the body to digest and do not raise the blood sugar quickly. They are used as fuel or stored as a useful energy source in the body. These include vegetables, whole grains and cereals.
Now you can eat bread and paste but you need to eat whole wheat/whole grain bread and pasta. Whole grains are what you want but the food industry is taking advantage and putting that on labels but it is minimal in the food. It may say whole grain and then when you read the label it has enriched/bleached flour in it as a main ingredient, followed by your grain. So what you are getting is mostly simple carbs instead of the good complex carbs that you think you are getting. Always check the label and look at the main ingredients in cereals and bread. You will also notice that whole grain is being added to childrens cereal boxes, but they are full of sugar which is a simple carb.
The ads concerning carbohydrate diets should not be no carb or low carb but more appropriately the right carbs. Not all carbs are not bad and your body needs them for energy. Most of your carbs should come from complex ones, while the simple ones should come from the ones that your body can use like orange juice. Your body can use the vitamin C and if your buy the one with added calcium you get an added benefit. Make sure you read the labels on items you are buying to make sure the are whole grain/whole wheat. Stay away from items that contain enriched and bleached flour. Choosing the right carbs will put you on the way to a healthy diet.
Theresa Stauffer is a successful internet marketer who is concerned about the environment and the nutrition in the food we eat today. http://www.getgbgvitamins.com
What Are Calories and Why Do We Care?
Calories are simply units of measure. They aren't actually things in and of themselves; they are labels for other things, just like how an inch really isn't anything, but it measures the distance between two points.
So what do calories measure?
Easy: they measure energy.
Yes, the evil calorie - the bane of the dieter's existence - is really just a 3-syllable label for energy.
And it's important to highlight this, because the body itself, despite its vast intelligence (much of which medical science cannot yet understand, only appreciate in awe) does not really do a very intelligent job of distinguishing good energy from bad.
Actually, to be blunt, the body doesn't care about where the energy comes from. Let's explore this a little more, because it's very important to the overall understanding of how to boost your metabolism, particularly when we look at food choices.
In our choice-laden grocery stores, with dozens of varieties of foods - hundreds, perhaps - there seems to be a fairly clear awareness of what's good food, and what's bad or junk food.
For example, we don't need a book to remind us that, all else being equal, a plum is a good food, whereas a tub of thick and creamy double-fudge ice cream is a bad food.
Not bad tasting, of course; but, really, you won't find many fit people eating a vat of ice cream a day, for obvious reasons. So what does this have to do with calories and energy?
It's this: while you and I can evaluate our food choices and say that something (like a plum) is a healthy source of energy, and something else (like a tub of ice cream) is an unhealthy source of energy, the body doesn't evaluate. Really.
It sounds strange and amazing, but the body really doesn't care. To the body, energy is energy. It takes whatever it gets, and doesn't really know that some foods are healthier than others. It's kind of like a garbage disposal: it takes what you put down it, whether it should go down or not.
So let's apply this to the body, and to weight gain. When the body receives a calorie - which, as we know, is merely a label for energy - it must do something with that energy.
In other words, putting all other nutrients and minerals aside, if a plum delivers 100 calories to the body, it has to accept those 100 calories. The same goes for 500 calories from a (small) tub of ice cream: those 500 calories have to be dealt with.
Now, the body does two things to that energy: it either metabolizes it via anabolism, or it metabolizes it via catabolism. That is, it will either convert the energy (calories) into cells/tissue, or it will use that energy (calories) to break down cells.
Now the link between calories/energy, metabolism, and weight loss becomes rather clear and direct.
When there is an excess of energy, and the body can't use this energy to deal with any needs at the time, it will be forced to create cells with that extra energy. It has to.
It doesn't necessarily want to, but after figuring out that the energy can't be used to do anything (such as help you exercise or digest some food), it has to turn it into cells through anabolism.
And those extra cells? Yes, you guessed it: added weight!
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Good Resume Karma for Hospitality Workers
So, you've done your turn in the trenches. You've been a busperson, head waiter, bartender, host, and what-not. After ten to twenty years, many hospitality workers, feeling burned-out at the late shifts and long hours, yearn to break into the ranks of higher management. Yet they find themselves in a kind of 'glass ceiling' situation. They can't get a recruiter to look twice at their resume, even when the qualifications are more than a match for the job.
The place where hospitality is at a disadvantage is the job titles. The hospitality industry being as pinched for profits as it is, someone hired as a waiter or bartender will find themselves performing management functions: balancing books, being in charge of the staff, purchasing, ordering, overseeing the operation of the establishment, and on and on. All of these skills are transferable to higher-salary jobs, but because they were done under the job title of "hostess" or some such, they mean zip as far as an interviewer is concerned.
This is a shame, as the person who knows the business the best is the one who worked their way up through the ranks. The computer age has also sealed the fate of many poorly-considered resumes, as human resource departments search resumes in electronic form, including and excluding keywords and only pulling up those resumes that meet the search criteria.
The recruiter's ultimate responsibility is to the restaurants, hotels, casinos, and clubs which they are hired to represent. This is not to say that they don't also have your best interests at heart; it just means that recruiters have to comply with the job description and qualifications set forth by their clients. So they are unable to present candidates that do not match those requirements - no matter how much a candidate calls back.
So this should tell you something: there are good and bad keywords and phrases. Words like "restaurant, hotel, hostess, waitress, bartender, cook, chef" tend to get you stuck in a rotating cycle of those positions forever. What they fail to address is that you have done work far outside the scope of your job title, and are ready for a meatier career. A broad majority of hospitality job seekers have job titles unrelated to their current career goals.
You are much better off using skill headings rather than job titles, if your goal is to land higher salaries and increase your interview rates. For example, if you were quite practiced in enhanced selling at your business, a handy leading line might be: "A versatile and skilled sales and marketing professional with excellent hands-on experience in developing and improving sales for wholesale and retail operations in the hospitality industry." You did it, why not flaunt it?
Or if you were eventually saddled with overseeing the restaurant staff when all you started out as is a line cook, it's high time you boasted: "An assertive manager with outstanding interpersonal people management skills, experienced in communications, negotiations, operations, and scheduling." Again, your title may not have been manager, but that's still the job you did, and the one you're seeking now!
Bartenders are another catch-all position. The head office sees a bartender as somebody who washes glasses and pours. But the best of all outcomes is when your bar business expands so that now you're booking entertainers, arranging bachelor parties, expanding to include a kitchen, purchasing and warehousing the stock, hiring and firing help, placing advertisements, and generally overseeing the day-to-day operations. You've been promoted in everything but title!
How better to highlight some bullet points:
- Recruited and trained X-number servers and kitchen employees in full service dining.
- Assisted in the X-number% reduction of labor costs through better selection of staff.
- Reduced labor and cost of goods sold by X-number%.
- Carried out a demographic study that pin-pointed the establishment's market.
- Developed and oversaw the new catering program.
- Analyzed and upgraded kitchen equipment to achieve greater efficiency.
- Improved cost control by eliminating waste.
- Consistently ran low-overhead costs throughout seasonal highs and lows.
- Prepared the annual budget for the branch location.
- Directed the development of a new line of appetizers.
To your ears, this may sound like "laying it on thick", and you may be right, but you have to understand that head-hunters think this way. To them, there is no "we switched to a cheaper brand of vodka in our martinis". There is only "efficiently oversaw a new product strategy that reduced price of goods sold".
Chefs are another career category with a few roadblocks in advancement. The publicity of the Celebrity Chefs of the Food Network has helped the chef career gain new stamina in recent years, but maybe that casino manager with the hospitality manager position doesn't watch the Food Network. Many people think 'chef' and are unable to picture anything but a line cook in front of a grill, flipping steaks.
If you engaged in anything involving creativity, such as pastry, planning a menu, designing a new side dish, experimenting with a new recipe, or coming up with a new line of beverages, there's room in marketing and design arts for you. After all, if your endeavors were successful, then that shows that you know your target market and what they like. If your restaurant started hosting banquets and providing catering services, then your responsibilities grew with the business.
Whatever the situation, it's hard not to find examples where you expanded your job experience to fulfill higher duties. The trick, then, is to focus on your newly gained skills, which, after all, you undertook in the first place hoping for advancement, did you not? By phrasing things in a more general way, it makes it evident that your skills are easy to transfer to a new job category.
Freelance writer for over eleven years.
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