Food and Nutritions
Vitamin D has recently made headlines with the discovery of several new ways by which this vitamin health benefits and as a result, scientists recommend further intake.
It is well known that vitamin D helps with calcium absorption and helps keep bones strong. In addition, there is evidence that vitamin D helps reduce the risk of some common types of cancer, muscle or joint, and perhaps multiple sclerosis. Among recent studies, one published last year in the Journal of the American College of Cardiology (Journal of the American College of Cardiology), discovered a link between low vitamin D levels and increased risk of heart attack, stroke, hypertension, diabetes and obesity.
In the same study, researchers looked at data on the prevalence of vitamin D deficiency and found that half of the adult population in the United States could suffer. Read the rest of this entry »
According to a new study, supplementation with calcium and vitamin D may reduce stomach fat.
Vitamin D is found in many food sources such as fish, eggs, fortified milk and cod liver oil. Vitamin D aids in calcium absorption, contributing to the formation and maintenance of strong bones. Calcium is the most abundant mineral in the human body and has several important functions.
In several studies, diets with high calcium density (ie, with high levels of calcium in proportion to total calories) have been associated with a lower incidence of overweight or obese. Although more research is needed to understand the relationship between calcium intake and body fat, these results emphasize the importance of maintaining an adequate calcium intake when trying to diet or lose weight. Read the rest of this entry »
A distribution of nutrients throughout the day
Usually, 3 meals a day are sufficient to meet their caloric needs of individuals who are not athletes, but for these, is not enough. Need at least 5 to 6 times daily meals, which means: Breakfast, lunch, dinner and snacks between meals. A snack or nutritious snack may help maintain adequate glucose level at the same time, meet the high requirements of calories that most demand.
The key is to guide the athlete on how to consume the foods according to their dietary habits, creating menus pleasing to the eye and delicious to the palate, in a manner appropriate to their individual needs. Read the rest of this entry »
The amounts of each nutrient vary in people according to age, sex, height, weight, texture, type of sport practiced, among others.
1. Carbohydrate (CHO): These are the most important source of glucose. The amount of CHO to ingest a person, dictate the amount of stored glycogen and hence its resilience during the exercise, but this means that food should contain CHO in excess.
It is recommended that 55 to 60% of the daily requirement of energy comes from CHO, however, depends on the type of exercise can increase up to 70%. The best sources are rice, pasta, potatoes, cassava, sweet potatoes, breads, crackers, grains (beans, lentils and chickpeas) and fruit, but also in the honey, jams and sweets, which must be consumed in moderation. There must be a balance between them in each day to ensure good sources of energy and glucose. Read the rest of this entry »
A good fitness and proper nutrition, enhance the development of an individual sport. Balanced diet provides the body with nutrients for their operation and training well done, enables the body to the proper use of their fuel reserves. The energy required for muscle movement, comes from the use of fatty acids and glucose storage.
Glucose is stored in the liver and muscles as glycogen. Liver glycogen is used to maintain stable blood glucose (“sugar”) levels, whereas muscle glycogen is a reserve power par excellence, for them. To be diminishing glycogen stores, begins to deteriorate the effectiveness and performance of the athlete, causing fatigue. Read the rest of this entry »
BHA is a chemical compound that is unknown to most people. In many foods sold in the United States, is used as a preservative. In particular, this compound helps to retard oxidation of fats. This is important because in meat, the fatty parts are often the first parts to go rancid. BHA Add meat, helps prevent or delay the deterioration of the place.
BHA stands for the chemical BHA. This compound was first used as an antioxidant agent in the final decade of the 19 forty. The key to its effectiveness is simple. It is highly competent to respond to oxygen. In fact it is so good that most of the oxygen in the feed will react to the compound rather than the food itself. In this way the food is protected.
This compound used to retard oxidation in foods other than fat. It is used in many processed foods, as well as instant mashed potatoes, breakfast cereals and so on. And you’ll find in many baked deserts, sold in stores such as cakes, cookies and the like. Also found in many alcoholic drinks like beer. Read the rest of this entry »
Did you know?:
1. Coffee is a natural energizer.
Coffee delay the onset of tiredness in regard to intellectuals or repetitive activities. It promotes greater retention of short-term memory.
This occurs because the coffee helps move fatty acids in your blood and converted into energy.
2. Drinking coffee reduces the likelihood of developing diseases.
Drinking coffee reduces the likelihood of developing Parkinson’s disease. Reduce the risk of gallstones. Caffeine helps to fight flare-ups because it causes dilation of the bronchi.
Coffee contains tannin and antioxidants that are good for the heart and arteries. Read the rest of this entry »
The role of caffeine
Everything seems to indicate that caffeine is not the only substance responsible. Klanzy team of Kaiser Permanent Medical Care Program, did not identify which component of coffee would be playing this protective role observed in his research.
In order to dispel this doubt, the Statistics Department Chair of Statistics in Medicine and Epidemiology, University of Milan-Bicocca, to evaluate the effects of consumption of different beverages containing caffeine on the risk of liver cirrhosis. Their findings suggest that coffee is the only filing this protective property and not tea or other beverages with caffeine.
As one of nature’s most consumed beverage around the world, coffee is a mixture of many chemicals, carbohydrates, lipids, amino acids, vitamins, minerals, alkaloids and other bioactive components such as caffeine, diterpenes and chlorogenic acid with antioxidant activity . The latter has been associated with caffeine to inhibit the generation of liver cancer in laboratory animals. Read the rest of this entry »
One or more components of coffee may reduce up to 22% risk of cirrhosis, study finds
Numerous investigations arising from the inverse relationship between coffee consumption and the development of liver cirrhosis. One of the most relevant in this regard has been done since the Divisions of Research and Gastroenterology, Department of Medicine, Kaiser Permanente Medical Care Program in Oakland (California).
Researchers say that one or more components of coffee that can reduce up to 22% the risk of serious liver disease. In fact, coffee drinkers in the family history cirrhosis have low levels of liver enzymes (transaminases), compared to those who do not drink coffee. Is caffeine responsible? Are there any other compound that produces this protective effect? Read the rest of this entry »
Only humans and a few species of primates have trichromatic color vision, ie they can distinguish red from green. An evolutionary hypothesis of this visual ability is that human beings have this advantage to distinguish red fruits green fodder. Today, colors are used to promote food choices and the contrast of colors has proven to be a key factor in the choice made by consumers of food.
Phytochemicals are chemical compounds containing the fruit, like other plants, which give it its color and thereby make its physiological role. All phytochemicals that absorb light in the visible spectrum have antioxidant properties. Read the rest of this entry »