Nutrition and Diet Tips

The replacement of some saturated fats in animal fats from plant sources may reduce LDL (bad cholesterol) and triglycerides, decreasing the risk of cardiovascular disease.

But not all animal fats are bad because the fish is synonymous with benefits for heart health, not only as a source of protein in the diet, but as a source of omega-3 fats that represent high quality nutrition, prevention of diseases.

Especially important for postmenopausal women and middle-aged and older men to be included in their diets, recommending up to 12 ounces per week to reduce risk of cardiovascular disease, according to the American Heart Association (AHA).

The AHA notes that some types of fish can have high levels of environmental pollutants such as heavy metals (mercury), and therefore recommends that children and pregnant women avoid the types of fish believed to have the highest levels of mercury ( example, makerel king, swordfish, shark, tilefish).

The AHA also recommends varying the type of fish you eat to minimize the effects of these pollutants.

The conclusion is that all require healthy fats diet in limited quantities, but it gives us the fish is recommended in the animal kingdom because it promotes the health of our heart.

Also related to the functioning brain, what is needed in older adults, who can also find omega 3 in nuts and flax seed, in the plant kingdom, to further supplement a natural diet.

Eating fish regularly can provide protection against type 2 diabetes, but eating shellfish might have the opposite effect, according to a study that evaluated a risk of about 25 percent.

They found that men and women who consumed amounts of seafood mainly shrimps, crabs and mussels, had about 36 percent higher risk of developing type 2 diabetes.

But “can not be the seafood which increased the risk of diabetes,” said Dr. Nita Forouhi, Addenbrooke’s Hospital, University of Cambridge.

Rather, cooking and processing methods used in the UK, would be responsible, as for example when frying oils or butter and mayonnaise served with seafood sauces, may increase cholesterol intake , which in turn may increase the risk of diabetes.

Forouhi and colleagues assessed weekly intake of seafood besides fish white fish like cod, haddock, sole and halibut, or fatty fish such as mackerel, salmon, tuna and salmon, about 12,183 men and 9801 women who participated in the study aged between 40 and 79 years old, who until now and had no history of diabetes.

During an average of 10 years, 725 of these men and women developed type 2 diabetes.

Both the lower risk associated with white fish and fish oil and the increased risk associated with seafood intake remained when the researchers evaluated a number of risk factors for diabetes including physical activity, obesity, alcohol consumption and consumption fruit and vegetables.

The introduction of fish in the diet of an infant before the age of nine months could lessen the chances of subsequently developing dermatitis or eczema.

Such an approach, the result of research published in Archives of Disease in Childhood (Archives of Disease in Childhood), is based at the increase of such disorders in Western countries due to dietary and environmental factors.

Characterized by inflammation and dryness with different injuries that include pruritus (itching), and scales, eczema or dermatitis is the most common skin condition very frequent in children.

(more…)

Eating sushi protects your teeth against cavities! This quality is not due to the raw fish itself, but the “mustard green that goes with the wasabi. This compound would also have anticancer properties and is effective against asthma … After the virtues of the Mediterranean diet, Japanese food is it the new benchmark for health?

According to a Japanese study presented in Honolulu at an international congress of chemistry, sushi protects your teeth from cavities! More precisely, the charge would be the wasabi, this “mustard green that accompanies the famous raw fish. This substance indeed contain molecules called isothiocyanates, which prevent the bacteria to stay inside the mouth. Unable to adhere to teeth, they can not cause tooth decay.

The miracle product?

The wasabi is a plant of the cruciferous family. This family includes among other broccoli, turnips, cabbage and radishes. All these plants contain the so-called isothiocyanates. Several studies attribute many virtues to this compound. This inhibits such growth tumor. He could also play a role in preventing allergic reactions and asthma. Nevertheless, we must be careful about these effects. The action of wasabi on the bacteria that cause cavities, for example, has been demonstrated only in vitro. Now it recents show that certain properties of isothiocyanates may disappear under the action of saliva or gastric juices …

Beware, you do not plan to eat only as much sushi! On the one hand, should accompany all your meals with high doses of wasabi, which is still a rather spicy condiment … Moreover, if the nutritional qualities of fish are well established, it must be well prepared when is thought to prevent possible ingestion of parasites (Anisakis).

Do not change your diet and wait rather than food manufacturers seize this discovery. If the toothpaste is not wasabi at once, odds are that the chewing gum taste radish or broccoli will soon be on everyone’s lips …

The fish has an incredible nutritional qualities! Good for your heart, tone or line … His praise is more to do! Overview of the qualities of this health food.

We eat more fish, and we have good reason! He is often portrayed as a “health food” that can protect us from heart disease. True, some fish anyway. But it would be a shame to forget its other nutritional qualities, just as real, and ultimately very valuable for the balance of our diet.

The fish is really good! In the food pyramid, the fish is classified in the same group as meat. Logic is like a steak, a very good source of protein: an average of 18 to 20 g per 100 g. And they have great biological value: they contain all essential amino acids and are therefore fully used by the body for growth and cell renewal.

Other asset-shaped fish: the iron of animal origin (such as meat, again), well assimilated by the body. Iron is often deficient in the diets of young children, women who follow a restrictive diet or vegetarian. And this can lead to fatigue, lack of resistance, or anemia in the most serious cases.

If you eat little (or no) meat or relish if you do not know that fish is an excellent alternative. A portion equal, it completely replaces the menus. For younger guests and the elderly, be very vigilant, even when you use nets: Make sure there is no edge.

It is no coincidence that many slimming regimes, are biased to fish! This is a food of high nutritional density. It is both low in calories, typically low in lipids (fats) and well supplied with protein and micronutrients useful.

The caloric intake of fish is directly related to its fat content. Now I eat lots of fish called “thin” (less than 3% fat) or “half-fat” (between 3 and 6% fat) makes no more 80 to 120 kcalories per 100 g (weight net). Even fish “fat” (6 to 10% fat in most cases less than a mid-fat meat!) Rarely exceed 130 to 150 kcalories.

Besides iron, already cited, fish provides significant quantities of minerals:

* From the phosphorus, an essential component of bone;
* Zinc and copper, which play a vital role in the organization;
* Calcium, albeit concentrated in the edges, but also present in the flesh;

and trace elements varied, fluorine, selenium, cobalt, manganese …

Finally, it is a true mine … vitamins: It includes all the B vitamins, particularly B2, B12 and PP in significant quantities.