In-Office Nutrition Sessions

The Prevention and the Treatment of diseases with Healthy Nutrition is one of the most important goals in providing good healthcare to our patients.

We are challenged by many Environmental and Lifestyle forces, including marketing and the easy availability of many processed foods, that today play a very important role, as we make our daily living and eating choices.

Healthy Nutrition is recognized, by many individuals, as the most significant factor to help reduce morbidity and mortality, and to prolong longevity, for our patients, as we promote the prevention of disease.

The questions we need to ask today are

(1) What Is Healthy Nutrition?
(2) How can we make better Food choices?
(3) With which Nutrition tool can one recognize Healthy Nutrition?

Currently the Calorie Unit of the Macronutrients (Carbohydrate, Fats/Oils, Proteins) is the basic Nutrition tool most often used.

Since the 1940s, Western society has been taught to identify Foods in terms of the quantity of Calorie Units or Energy. The Calorie unit is not a measure of Healthy Nutrition. It is a measure of Energy. The use of the Calorie unit is confusing and too often provides us with misinformation. As a result, this artificial tool of Calories and Calorie units have, for the past 80 years, failed to provide a clear understanding of the quality of the Foods, the invisible or hidden ingredients either found or not present within Foodstuff.

Processed and unprocessed foods too often look alike when identified by the Calorie Units. But they are different.

Despite the ever present Calorie Unit being used by our Nutrition specialists, we are facing a major and growing epidemic of health care crises and disease states. In fact, today in the 21st century, in the USA there is a rapidly growing population of individuals with Obesity, Constipation, Heart Disease, Cancer, Bowel Disorders and Diabetes.

We ask Why?

Modern Health Care professionals today recognize that diet can and does influence the prevention and plays a major role in the treatment of many illnesses.

We recognize that there is a need for a new or better Nutrition tool to help the consumer recognize and make better daily choices from the available Foods on our daily Menu. This tool should help consumers see the light and to understand how to make better choices for a diet that provides more Healthy Nutrition and provides for better health and better outcomes.

BULKORIE

It was over 30 years ago that Dr Moskowitz first introduced the concept of Fiber Nutrient Density for Carbohydrates. Recognizing that Carbohydrates are the major Macronutrient in the average daily Western diet, he developed the Bulkorie Unit in order to measure the Fiber density of Carbohydrate Foodstuff.

In addition, the Bulkorie Unit is used to calculate the Bulkorie Unit Energy or the B.U.E. of Carbohydrate Foodstuff. This B.U.E. replaces or supplements the commonly used Calorie concept of Energy, that is still being used in Nutrition. Using these new Nutrition tools, the consumer can begin to recognize and choose healthier foods.

Carbohydrate Foodstuff is now identified on the basis of their Fiber Density, choosing High Fiber or High Bulkorie Unit Foodstuff, over Low-Fiber or Low Bulkorie Unit Carbohydrate Foods. In addition the Bulkorie Unit Energy for each Carbohydrate, more correctly recognizes the Nutrient value of High Fiber versus Low Fiber Carbohydrate Foodstuff.

As our understanding of Nutrition and the relationship between Health and Disease has grown, over the past ten years, Dr. George Moskowitz has evolved his original concept to include additional new Nutrition/ Nutrient tools to help facilitate this process for each patient, to be discussed elsewhere.

In addition to Fiber Nutrient Density or the Bulkorie Unit, patients learn how to optimize the daily use of other Micronutrients, including Water and the Gut Flora or Microbes, in maximizing both their General Physical and Mental health, as well as with improving their specific digestive health.

BULKORIE UNIT ENERGY

The current Energy concept in Macronutrients is based on the Calorie Units, a value of Energy, since the 1940s, derived with the use of a machine called the Bomb Calorimeter. The value of Energy in Foods has been and today continues to be the Calorie Unit. This Calorie Unit, or Energy standard, continues to serve the public as the primary tool in defining the Nutrition value within all Foods.

However it is not an accurate Nutritional value when applied to living organisms, for example, animals or human beings. The Bomb Calorimeter, is a technical machine, that ignores the inherent value of Fiber and other Micronutrients, to the living organism. The relative Energy of the natural unprocessed High Fiber Carbohydrate ingested by the living organism is not the same value as the Calorie Energy unit of the Carbohydrate Macronutrient as determined by the Bomb Calorimeter.

It has been scientifically shown that the presence of Fiber in the Carbohydrate Foodstuff , gives it a different Energy value. This has a direct impact, lowering the response of the pancreas to the release of insulin and resulting in a delay in a spike of blood sugar levels.

This new Bulkorie Unit Energy value is a simple Nutrient tool for Carbohydrates, that helps the consumer identify this impact. The Bulkorie Unit value, as a tool, clearly separates Calories from Nutrient Density in choosing and recognizing the Nutritional differences within the family of Carbohydrate Foodstuff.

DIET TIPS

The Empty Calories and Excess Energy, found in the low Fiber Carbohydrates in the common American diet, leads directly to excess body fat. This is a medical fact.

With the Bulkorie Unit, we have a simple Nutrient tool to identify and help the consumer recognize Carbohydrate Foodstuff that are healthy and to separate them from the less healthy Foods.

By simply reviewing the average American diet we learn that the major source of our Daily Nutrition is the presence of low Fiber, High Caloric Density, Carbohydrate Foods.

Today, almost 60% of the American daily diet is from eating these low Fiber, High Caloric Density Carbohydrates, most often described as processed Foods.

From childhood to adulthood we gradually have become addicted to these Carbohydrate Junk Foods. They are full of Empty Calories which simply spikes your blood sugar levels. The resulting extra sugar that floats in your body are then stored as extra empty calories, to be converted, as storage, into body fat.

Soon after eating a low Fiber High Caloric Density Carbohydrate, usually a processed Food, such as a slice of white bread, the body’s blood sugar level quickly spikes or rises. This immediate sugar rush causes a higher dose of insulin to be released from the pancreas, reducing your blood sugar level, and soon after, leaving one with a hunger pain.

This often becomes a vicious cycle; you increase your intake of these empty calories, by eating the processed low Fiber Carbohydrates, because they are easily available and usually less expensive, but then shortly after eating them, you feel hungry again, and you continue to eat more of the same.

Choosing these low-Fiber Carbs will not make you satiated or feel full ; more often you will crave and seek more Foods to eat. These Junk and often processed Foods are the crucial and critical factor in the high prevalence and incidence of many of our modern disease, including the epidemic of Diabetes.

Natural unprocessed Carbohydrate Foodstuff, like raw or steamed vegetables, is at the opposite end of the Empty Calories listed on the Food chain. They are the High Fiber, High Bulkorie Unit Carbohydrates, with the additional bonus of being low Calorie Density Foodstuff.

By having a handy and simple tool, like the Bulkorie Unit, we can more easily recognize the Nutrient or Fiber Density of each Carbohydrate Foodstuff. We can learn how to make better and healthier choices, for our menu and our personal health, on a daily basis.

Comparing Calories, Nutrient Density and Bulkorie Units

To get a better idea of how to recognize and compare the two Carbohydrate Foodstuff, please see the example shown below:

One Food shown is a Low Fiber Low Bulkorie (High Calorie Density Carbohydrate) Food – PASTA. This is being compared to another Foodstuff – a High Fiber High Bulkorie Unit (Low Calorie Density Carbohydrate).Foodstuff . – BROCCOLI.

Let us look at the following descriptions:

Each of the two Carbohydrates below are measured in terms of a uniform serving weight of 100 Grams.

B.U. = Bulkorie Unit as related to Carbohydrates
B.U.E. = Bulkorie Unit Energy as related to Carbohydrates

100 grams Calories Carbs Fiber Bulkorie Unit Bulkorie Unit Energy
Broccoli 34 7 gr 3 gr 3 gr 9
Pasta 131 25 gr 0 gr 1 gr 100

As we examine and compare the Calories in a fixed weight of Carbohydrate Foods we become aware of the Calorie Density of the Food. This is an Energy value, and not a Nutrient value.

100 Grams of the Carbohydrate Broccoli has 34 Calories and delivers only 9 Bulkorie Units Energy (9 B.U.E.)

100 Grams of the Carbohydrate PASTA has 131 calories and delivers 100 Bulkorie Units Energy (100 B.U.E.)

The fact that 200 Calories is found in less than 200 grams of the Carbohydrate Pasta while an equal 200 Calories is found in 600 grams of the Carbohydrate Broccoli is often confusing to the average Consumer.

The Bulkorie Unit in Foodstuff unlocks the door to recognize the natural phenomenon of the FIBER Nutrient Density that exists within Carbohydrate Foodstuff.

Furthermore with an increased Fiber Nutrient Density, as noted by the Bulkorie Unit value, the specific carbohydrate Foodstuff has an inverse relationship to the Bulkorie Unit Energy.

Questions
As noted eating 100 Grams of Broccoli delivers approximately 9 Bulkorie Units Energy ( 9 B.U.E.), as compared to 100 Grams of Pasta that delivers 100 Bulkorie Units Energy (100 B.U.E.) to the Body.

Which of these two Carbohydrates might fill you up quicker?

Which Carbohydrate has an excess of Empty Calories or higher Calorie Density?

Explain, Why?

Broccoli – 200 Calories

broccoli
image from Wisegeek.com

Vitamin A  25%
Vitamin C  297%
Calcium     9%

Weight 600 grams
Fiber 3 grams per 100 gram

Bulkorie Energy Units (B.U.E.) = 9 per 100 gram

Cooked Pasta – 200 Calories

pasta
image from Wisegeek.com

Vitamin A   0%
Vitamin C   0%
Calcium      1%

Weight approx. 200 grams
Fiber 0 grams per 100 gram

Bulkorie Units of Energy(B.U.E.) = 100 per 100 gram

NUTRIENT DENSITY OF CARBOHYDRATES IN FOODSTUFFS, PER 100 GRAMS
Food Calorie Carb Fiber/BU BUE
Avocado 160 9 7 5.1
Pecans 691 14 10 5.6
Sesame Seeds 573 23 12 7.7
Collards 30 6 4 6
Celery 16 3 2 6
Radish 16 3 2 6
Banana Peppers 27 5 3 6.7
Mustard Greens 26 5 3 6.7
Cauliflower 25 5 3 6.7
Hazelnuts 628 17 10 6.8
Almonds 575 22 12 7.3
Walnuts 654 14 7 8
Raspberries 52 12 6 8
Blackberries 43 10 5 8
Serrano Pepper 32 8 4 8
Cabbage 25 6 3 8
Spinach 23 4 2 8
Asparagus 20 4 2 8
Swiss Chard 19 4 2 8
Artichokes 47 11 5 8.8
Sunflower Seeds 584 20 9 8.9
Mushrooms – Maitake 37 7 3 9.3
Broccoli 34 7 3 9.3
Green Beans 31 7 3 9.3
Okra 31 7 3 9.3
Cranberry Beans 335 60 25 9.6
Cranberries 46 12 5 9.6
Rhubarb 21 5 2 10
Sweet Green Pepper 20 5 2 10
Beans – Navy 337 61 24 10.2
Kumquats 71 16 6 10.7
Sugar Snap Peas 42 8 3 10.7
Rutabagas 36 8 3 10.7
Peas 81 14 5 11.2
Guava 68 14 5 11.2
Sweet Red Peppers 31 6 2 12
Lemons 29 9 3 12
Turnips 28 6 2 12
Summer Squash 16 3 1 12
Lettuce 15 3 1 12
Soybeans 446 30 9 13.3
Beets 43 10 3 13.3
Carrots 41 10 3 13.3
Parsnips 75 18 5 14.4
Limes 30 11 3 14.7
Strawberries 32 8 2 16
Tomatoes 18 4 1 16
Beans – Kidney 337 61 15 16.3
Black Beans 341 62 15 16.5
Beans – Pinto 347 63 15 16.8
Pumpkin Seeds 541 18 4 18
Celeriac 42 9 2 18
Onion 40 9 2 18
Pomegranates 83 19 4 19
Pears 58 15 3 20
Kale 50 10 2 20
Papaya 39 10 2 20
Apricots 48 11 2 22
Grapefruit 42 11 2 22
Oranges 47 12 2 24
Sweet Yellow Peppers 27 6 1 24
Eggplant 24 6 1 24
Corn 86 19 3 25.3
Figs 74 19 3 25.3
Tangerines 53 13 2 26
Sweet Potato 86 20 3 26.7
Yams 118 28 4 28
Leeks 61 14 2 28
Blueberries 57 14 2 28
Apples 52 14 2 28
Bananas 89 23 3 30.7
Potatoes – Red 70 16 2 32
Cherries 63 16 2 32
Honeydew 36 9 1 36
Cantaloupe 34 9 1 36
Quinoa 368 64 7 36.6
Acorn Squash 40 10 1 40
Peaches 39 10 1 40
Pineapple 50 13 1 52
Grapes 67 17 1 68
Potatoes – Russet 79 18 1 72
Watermelon 30 8 0.9 35.6
Cucumbers 15 4 0.9 17.8

Animal products listed below are all 0 BUE.

NUTRIENT DENSITY OF COMMON ANIMAL BASED FOODS, PER 100 GRAMS
Food Calorie Total Fat Saturated Fat Protein
Chicken Breast – Skinless 165 4 1 31
Egg – Whole 143 10 3 13
Salmon – Chinook 179 10 3 20
Beef – 90% Lean Ground 214 11 4 27