Nutrition and Diet Tips

The recent research supports previous findings that indicate that consumption of cruciferous vegetables including broccoli reduces the risk of developing bladder tumors.

Cruciferous vegetables such as broccoli, cauliflower and cabbage, contain isothiocyanates (ITC), substances that have anticancer properties and therefore its protective effect against bladder cancer. Also influences the bladder is particularly sensitive to these natural chemicals, as stated by the principal investigator.

The study was to evaluate the effects of broccoli sprouts extract freeze-dried in rats which were given a substance that induces bladder cancer. After comparing the effect in rats that received no extract and with rats receiving lower doses of the extract.

The results show that 96% of rats not given the broccoli extract about two tumors developed, however, rats that received low doses of the extract developed in 74% of the cases an average of 1.39 tumors. The group that received higher doses of the extract development only an average of 0.46 tumors in 38% of the animals.

We used extract of broccoli sprouts because of the cruciferous sprouts contain about 30 times more than ITC fresh broccoli and sprouts extract contains about 600 times that amount. However, the researchers say it is likely that humans consume cruciferous vegetables, broccoli in its fresh form may be sufficient to prevent bladder tumors.

The amount of ITC that human beings need is probably much lower than that used in the study to be applied to rats.

Nutrition is one of the main bases to maintain lasaluden the body, a healthy and balanced diet and provide all the nutrients, help maintain energy and vitality, optimum physical conditions and the right mood.

You must bear in mind that more than half of the food you eat should be raw, at least possible to alter their nutrition, the diet should have 80% of 20% alkalinity and acidity,

Enter in your diet at least five portions of fruit and two vegetables daily and one cooked a raw, a protein and starch varied form. Avoid sugary drinks during the meal.

Eat moderately, by dividing the intake into five meals: breakfast, lunch, dinner, snack and dinner is not recommended to eat until you feel full.

Opt for lean meat and fat, preferably poultry, red meat, avoiding excess and opts mostly for fish, always accompanied by a fresh salad vegetables. Avoid fried foods and choose the oven or steam, are healthier and miss fewer properties. (more…)

Beets are an excellent source of various antioxidants and nutrients. Both beets and their greens can be juiced

Vitamins and Caloric Content

Beet roots and greens are rich with vitamins A, B1, B2, B6 and C. One cup of beet or beet juice with no additives yields 74 calories, making it an excellent low-calorie part of a diet.

Minerals
Beet greens are rich sources of calcium, magnesium, copper, phosphorus, sodium and iron. The beet root contains smaller amounts of these minerals and is also an excellent source of source of chlorine, folic acid, iodine, manganese, organic sodium and potassium. The iron found in beets tends to be of excellent quality, which can maximize absorption.

Cancer-Fighting Betacyanin
Beets are rich in the phytochemical known as betacyanin, which has been found to be particularly effective preventing and fighting colon cancer.

Other Nutritional Factors
Beet root juice is also a good source of fiber and carbohydrates in the form of natural digestible sugars.

Considerations and Caution
Most beet juice is made only from the beet root; you can reap all the benefits by making juice yourself and adding the greens.

Those who suffer from oxalate-containing kidney stones should limit consumption of beets and beet juice. Beet juice is very potent, so consume it in moderation, especially if your body is not used to it.

There is talk of varied diet when selecting foods from the different basic groups (cereals and meats vegetables, fruits, beans, meat, poultry, fish, eggs, dairy, fats, sugar and sweets), always prioritizing natural foods. It should be borne in mind that any food is capable of providing the body all the nutrients necessary for their development and operation.

To remain healthy you need to consume more than 40 different nutrients, fiber and other compounds such as phytochemicals, which have demonstrated a protective role in various diseases. This is only possible to obtain through diet.

Diets with a predominance of plant foods are bulky and contain a low concentration of nutrients. Moreover, diets with a high proportion of animal foods promote the risk of certain diseases.

There is no food that by itself provide all the nutrients the body needs. For example, milk is one of the most complete foods, is good source of protein and calcium, but not of iron and vitamin C.

The simultaneous intake of various foods also facilitates the assimilation of different nutrients.

For example:

• The consumption of foods rich in vitamin C enhances the absorption of iron in the egg, vegetables and beans.
• The consumption of fat promotes the absorption of carotenoids from vegetables and fruits.

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The chicken egg is one of the most important foods for humans. Few foods have the properties of the egg, both the diversity of dishes that we make and the ease to prepare, alone or combined with other foods.

For a child, or a person recovering old should consume three to four eggs per week, while a stout person, or physically active, could ingest up to seven in the same period. Healthy people should eat four to five eggs per week either directly: fried egg, hard tortilla or indirect: in sauces, creams, desserts.

Both the variety of nutrients it contains, as its high degree of use by our body, the egg is one of the most complete foods for humans. The egg is rich in proteins of high biological value and easy to digest. Egg protein is so good that scientists used as standard by comparing the protein quality of other foods.

Although for years maintained the view that a diet rich in egg damages health, recent studies have determined that a healthy person can consume up to two eggs a day. Other similar studies have provided evidence about the positive effects of lecithin or phosphatidylcholine present in the egg yolk, which, besides being an excellent source of choline and act on developing brain function and memory, limits cholesterol absorption that contains the egg.

Similarly other studies have confirmed that eggs are a source of carotenoids, readily available, and that these components, which are antioxidants, may help to delay cataracts. The energy content of eggs is relatively low, therefore, not conducive to cy.

Beets and their leafy greens are among the healthiest foods in the world. Unknown to some, the beet and the greens each have their own health benefits and nutritional content.

Nutrients
1. The naturally occurring nutrients in beets include natural sugars, sodium, copper, and vitamins B1, B2 and C. The beets’ leafy greens are just as healthy and contain iron, vitamin A, potassium, and calcium.

Fiber
2. Beets also contain fiber, which helps aid the digestive process, treat constipation and helps digestive muscles move materials through the large intestine.

Antioxidants
3. Several studies have shown that the antioxidants in beets have potential cancer-fighting qualities. These antioxidants appear to be especially helpful against colon cancer.

Low fat
4. Beets contain hardly any saturated, monosaturated and polysaturated fats. In addition, beets are a low-calorie food.

Sugars
5. Beets have a high-sugar content, which accounts for most their calories. As a result, beets are used to produce refined sugar.

The apparent progressive aging of the population facing contemporary Western society the elderly requires ensuring specific services to help raise their quality of life. This work can only be carried out by professionals specializing in geriatrics and gerontology fields.

Among them, notably, the figure of geriatric dietician responsible for preparing a proper and healthy diet plan for each patient in particular. This specialization program covered by this objective and highlight specific benefits including:

* Understand the process of aging from the perspectives of biochemistry, social and psychological order to prepare the appropriate food plan changes characteristic of this stage of life.
* Learn the basics of nutrition, and the main needs of the elderly in this regard, as the result of the assessment of nutritional status.
* Learn to balance the daily diet of each patient, depending on their individual characteristics and based on the standard nutritional recommendations.
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A user of our forum, left us an interesting recipe to which entitled as “juice of health and youth.” It consists of a mixture of vegetables and fruits to improve the quality of life. We also states that is ideal for fasting and recharge the batteries as soon as the day begins. You can find the recipe in this article.

One of the users of our forum, kindly sent us an interesting recipe which he called “juice of youth and health.” Its purpose is exactly its name says: combine fruit and vegetables to keep the body healthy and young.

Ingredients:

* A glass of water
* Seven slices of carrot
* Five slices of cucumber
* Three slices of beets (beets, beets)
* A slice of pineapple
* Spinach and celery to taste

Preparation:

To prepare this juice you should begin by thoroughly wash all vegetables, cut the slices for each (thin) and peel the pineapple only. Then put everything in the blender or processor and drink it without having to drain them.

Since we underscores its author, the juice is purifying, mineralizing, oxygenate, detoxify the blood thinner is energetic and well as working with the process of fat and prevents fluid retention. An interesting proposal, which is ideal for drinking on an empty stomach.

As we know represent molecules of triglyceride fat in the blood, the excess of which befall a group of diseases that can result in serious, for control there are various medical treatments, but there are also herbal medicine from herbs or herbal remedies proven effective for achieving reduction.

Thus a mixture of ketonic steroids obtained from the oleoresin contained in the gum of Commiphora mukul, used in approved treatment of hyperlipidemia in India and has been a mainstay of the Indian traditional medicine, which uses herbal approaches for the prevention of atherosclerosis.

Clinical trials indicate that this type of treatment is effective in reducing serum TG reaching 30.3%, however, these results have not been confirmed by large controlled clinical trials in the West.

Reports on many clinical trials on garlic plants chosen another for treating high triglycerides, carried out to 1998 suggest that it is capable of reducing by an average of 8.27% and cholesterol by 9-12% in a treatment period ranging from one to four months.

Most of these trials used 600 to 900 mg per day of a standardized garlic supplement with high allicin potential and, more recently, has found that garlic is moderately successful in lowering triglycerides and cholesterol.

The tincture of Achilles Wilhelmine, an herb used in traditional Persian medicine, also showed that treatment with 15-20 drops of tincture twice daily for six months, resulting in significant reductions in triglycerides compared with those taking placebo . No adverse effects were reported.

Broccoli is high in sulforaphane, a substance that help keep arteries clear, going to add in its many health claims prevent a heart attack or stroke, according to new study.

The chemical found in vegetables and particularly in the cruciferous family or cabbages, cauliflowers, broccoli, etc., enhance the body’s defense system as well as cleaning the arteries.

The discovery by scientists at Imperial College London, was finally able to crack the code, to use the vegetable ingredient in the treatment of cardiac patients.

Professor Peter Weissberg, medical director of the British Heart Foundation, which funded the research, revealed in this investigation that could lead to more specific dietary and medical approaches to prevent or lessen the disease that leads to heart attacks and stroke vascular.

The researchers found arterial branches (double) that are more susceptible to disease because they lack a protein called NRF2, in contrast to the straight sections of the artery which are protected by the protein, which prevents cells swell, an indication early development of heart disease.

When Nrf2 is disabled in areas of arterial branches, the protection disappears, but the reactive sulforaphane restored the ability of arteries to take care of themselves.

The compound is found naturally in broccoli, for what our next steps include testing whether simply eating broccoli and other vegetables from his family, has the same protective effect.