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Archive for the ‘Food and Nutritions’ Category

All we ever heard it live a healthier is varied and balanced diet combined with exercise to keep fit and, although based on hearing about this, and we knew what it is, there are still many doubts about how much we take of each food that prevent us from carrying out an optimal way. And, although we provide to our body all the nutrients you need, eat much or little weight can cause problems either by excess or defect, or a lack of nutrients.

The daily intake depends on several factors including age and physical activity that is done, but there is a rule based on the amounts suggested by the National Nutrition Institute. Thus, each person must ingest on average 2000 calories a day (1800 in the case of the woman and man in 2200 approximately) spread over five meals.

But what dose of each food group is recommended to take a day?

The daily dose of raw pasta is 80 grams, while if it becomes fresh 120 grams. Can be alternated with 70 grams of rice, 150 grams of bread or 200 grams of potatoes.
The daily dose of meat, in the case of meat, would be 100 grams, while the white would become 150 grams. Must not consume more than three or four times a week.
The fish, like white meat, would be 150 grams per day.

Both meat and fish can be substituted for a couple of eggs and a piece of cheese (50 grams if cured, twice if fresh). Or a mixture of legumes (such as lentils, chickpeas or beans) with rice in a dose of 100 grams between the two foods being cooked or half if they are dry.

A daily dose of 250 grams of vegetable oil and 150 grams of fruit guarantees us a minimum of vitamins and minerals that our bodies need

the Ministry of Education and the Ministry of Health are developing joint measures to promote health in schools. This is an initiative undertaken by the Spanish Agency for Food Safety and Nutrition, organ of the Ministry of Health, Social Affairs and Equal.

Recently, both institutions have launched a program of monitoring and assessing the diets of school canteens. Through this program of action aims to increase the quality of the menus offered in primary schools, while engaged in activities to spread among students a healthy lifestyle, including a balanced diet and healthy lifestyles.

This program is part of the so-called ‘European Initiative for monitoring children’s growth’ will serve to promote health and wellbeing of children in primary schools, while used to develop improvements in school health programs.

Participation in this initiative is voluntary and confidential, affects a number of pupils aged between six and ten years and menus are supervised by expert nutritionists and establish various conditions such as the prevalence of Mediterranean diet, increasing the proportion of fruits and vegetables, reduce fats and fried foods in diet, introduction of more fish and less meat and a significant reduction in bakery products.

as it grows covered with earth, a white asparagus, and that does not give the sun. If it is green cover.
White asparagus is milder flavor and texture but the green asparagus has more nutrients through the action of the sun.
Properties of asparagus

* they have rejuvenating properties, thanks to folic acid. This acid contributes to the creation of new cells and also with the iron, the formation of red blood cells.
* Also involved in the creation of the amino acid methionine, necessary for healthy hair, skin and nails.
* Asparagus is a source of beta carotene or provitamin A, constituting a potent anticancer cleanser.
* Asparagus contains many minerals and vitamins, which are well suited to spring clean as the body and avoid the appearance of weakness.
* They are suitable for retention. This capability makes diuretic indicated for people with hypertension.
* The studs are 90% water, are low in calories and provide lots of fiber. So are recommended to the diets.

Nutritional Information

* Vitamins: Vitamin A (view, nails, hair), vitamin C (teeth, bones), vitamin E, folic acid, and to a lesser extent B1, B2, B6.
* Minerals: Potassium, Phosphorus, Calcium, Magnesium, etc.
* Fiber.
* They have moderate oxalate content.

Culinary uses

* Water that has been cooked asparagus takes a delicious taste and is excellent for nutrients it contains. Can be used to make soup or cook vegetables.
* Asparagus can be eaten raw, steamed, boiled, grilled, roasted or incorporated into cooked meals casseroles or salads. Tall, thin pots are ideal for cooking asparagus, where the heads are steamed. The key to cooking asparagus is cooked briefly (briefly)
* the flavor of asparagus goes well with many ingredients, but is also delicious with olive oil, lemon juice, salt and pepper.
* When using asparagus salad, always wait until serving time to add the dressing, because the high acidity of most dressings put asparagus yellow. Add fresh chives, basil, thyme, and tarragon to enhance the flavor of cooked asparagus.

The preferred snack of 25 percent of Spanish serrano ham is the tomato, which makes it the “sandwich” most popular, ahead of tortilla chips (24 percent), according to a study prepared for the campaign “daily bread”.

Other snacks most preferred by respondents are the loin and cheese (10 percent), the calamari (6 percent) and bobby veal (4 percent).

The study shows that nearly seven out of ten Spanish eat “sandwiches” during the days of beach, pool, field excursions and sightseeing. In addition, more than half of consumers say that this year “eat more snacks” that last year.

Women are more likely than men to eat snacks, and while 73 percent of the Spanish eat “sandwiches” usually in the case of men this share reaches 65 percent. In terms of age, are young people between 18 and 24 consume the most (80 percent), followed by those between 25 and 34 years (74 percent).

By autonomous community, the more they eat sandwiches are the Navarre and Basque, as acknowledged by 76 percent of respondents in each of these regions. At the opposite end of Catalans, Aragonese and Extremadura, with 62 percent. However, the inhabitants of the latter two communities, most plan to increase the consumption of “sandwiches” this year.

NO FAT BREAD
Meanwhile, the head of the Clinical Nutrition Unit and Dietetics, University Hospital La Paz, Madrid, Carmen Gómez Candela, stressed that the sandwiches are “a very good option” when you eat out for their important nutritional value.

The study also aims to break the “false myth” that bread is fattening. “There is no scientific basis for excluding or reducing the bread of ordinary food, or thin people, or those who are overweight or obese. In fact, weight loss diets are recommended consumption of about 100 grams per day, almost the amount that represents a snack, “says Professor of Preventive Medicine and Public Health at the University of Las Palmas, Lluis Serra Majem.

The so-called “milk” are a food group that should be present in our diet to provide nutrients necessary for proper functioning of our body. I show these below are the most important nutrients that provide:

*High biological value protein, essential for regeneration tejidos.Imagen
*Vitamins A, B and D, which are essential for calcium absorption, the proper functioning of the eye, skin or bones.
*Calcium for bone formation and regeneration.

Also bacteria in fermented dairy products are beneficial because of its favorable activity on the intestinal flora.

These products are suitable for people suffering from menopause, for older people (in both cases for the strengthening of the most bone) for children and adolescents (foods are essential for their development) and for pregnant women (whose calcium needs are older).

In short, these are foods that do not belong in our table; although people with lactose intolerance should be careful when choosing them and make sure they are suitable for them.

Caution Conservation and Summer Food Cooking
In the summer you have to be careful with the food we eat. The Ministry of Health, through the Food Standards Agency is conducting a campaign to advice citizens about the importance of extreme caution in preserving and cooking food during these months. This campaign, which is held every year to avoid the appearance of diseases related to food consumption, is reinforced this year by distributing pamphlets and posters.

During this summer, will be completed to distribute 100,000 leaflets and 25000 posters have been prepared, entitled: Prevention of foodborne disease: Five Keys to Food Safety. They are listed and five simple reason avoiding compliance with which means the majority of foodborne diseases.

The five key recommendations are:

1 – Keep clean: wash hands before preparing food and after using the toilet, wash carefully all surfaces and utensils, protecting food from insects and other animals in closed containers.

2 – Separate raw and cooked foods to prevent cross contamination and not use the same utensils (knives, tables) when handling or cutting raw and cooked foods.

3 – Cook and cooking food thoroughly, avoiding remains raw on the inside, especially meat, poultry, eggs and fish. Ensure boiling in soups and stews. Reheat cooked food thoroughly.

4 – Keep food at safe temperatures: Do not leave cooked foods at room temperature. Store refrigerated as soon as possible cooked food and perishables. The baby food should be consumed immediately. Do not thaw at room temperature, but in the bottom of the fridge.

5 – Use safe water and food, potable water to wash fruit and vegetables. Do not eat after its expiration date, or raw milk (pasteurized or sterilized better).

In addition, the Ministry has taken particular interest in reforming the information on the Anisakis. Has distributed 50,000 posters and 200,000 leaflets produced to inform prevention. The recommendations in this case are: Buy clean and gutted fish or remove them immediately. Using traditional preparations (cooking, frying, baking, iron) in the case of consuming raw fish, had to be previously frozen at -20 º C or below for at least 24 hours.

A considerable part of the world’s population can surely say that you’ve ever slimming regime. Concerned about ourselves generous in some important event or to wear the bathing suit you want, we often embark on the most varied diets and often without getting the results longed.

to combat excess weight is most appropriate to pursue a balanced diet, physical activity and steadily progressive and sustaining a positive mental attitude, without the excesses. Excessive dieting is an eating plan that cannot sustain for its thoroughness and excessive physical activity involves an effort that our body is not ready to perform.

The fundamental basis of any treatment to lose weight (or retain if we have a healthy weight) is in the incorporation of the nutrients our body needs to function properly.

This is precisely orthomolecular nutrition is concerned, a branch of medicine that investigates the nutrient deficiencies in each agency and how to reverse it. From studies by these specialists is clear that if what we seek is a rapid decline should not be scarce in our diet, carnitine, chromium picolinate, fiber or jamaica rose.

These substances work together in the process of using stored fat and waste disposal. The first two are found in all meats, eggs and milk. Fiber is found in vegetables and fruits, especially in the shell of the latter. Jamaica flower encapsulated sold for home preparation is rather cumbersome.

Adequately nourished deal should not be a momentary only loses weight but something permanent for a better quality of life.

Broccoli belongs to the crucifer family and has a composition similar to the Brussels sprouts, though less caloric and less mineralization. Noted for its vitamin A in the form of beta carotene, vitamin C, folate, and minerals such as iron, potassium and phosphorus, but more important is the presence of phytochemicals, which make it an excellent food-medicine.

It is a food that has more properties to defend against cancer, whose properties are due to the presence of glucosalinatos, which are very beneficial to the body. This phytochemical, prevents the growth of tumor cells precancerosas.La vitamin A derived from beta carotene is an antioxidant function, so it also prevents degenerative diseases such as cancer. It also contains vitamin C, but in the process of cooking lost more than 60% and 20% when steamed.

In addition to preventing cancer antioxidant properties, they also detoxify the body in general, so that eating broccoli stimulates the activity of the liver and purifies the blood of toxins, which can be improvements in skin condition. Consuming three servings per week, help, skin, nails and hair to be healthier and prevent diseases that cause hair loss, acne, wrinkles and spots among others.

Broccoli also has the capacity to prevent infections, and thanks to its components, such as vitamin A and C, boost the immune system and prevent diseases of the respiratory and digestive systems. Contains iron, which is a food suitable for people with anemia, pregnant, lactating or those who suffer from heavy periods.

It is very rich in magnesium, appropriate for the proper functioning of nerves and muscles, maintain regular heart beat and causes blood to remain fluid, prevents stress, atherosclerosis and cardiac arrhythmia. Involved in the synthesis of protein and carbohydrate metabolism. It is rich in potassium, which helps to regulate sodium levels, thus preventing fluid retention, obesity and hipertención. Contains glutathione, making it suitable for inclusion in the diet of people with arthritis.

For its wealth of calcium, is suitable for women with osteoporosis, menopause, children growing up, people suffering from insomnia and smoking, for its rich in folate, prevents heart disease. Has large amounts of vitamin B and is suitable to treat constipation and hyperthyroidism.

Chinese medicine herbal (CHM) is one of the traditional forms of health care with a documented history that goes back many centuries. The oldest Chinese medicine herbal book was written 2000 years ago and was entitled to herbal Classic Shen Nong was written 2000 years ago.

In this article we will discuss four of the most important herbs in Chinese medicine based on ancient books written by Chinese doctors.

Jioagulan belong to the Cucurbitaceae family plant and had appeared in the southern part of China, but now also grows in northern Thailand and Japan. China also known as the herb of immortality. It contains up to three times more saponins of Panax Ginseng root, is known as a medical plant adaptogen. The most important features of saponins Are the regulation of the nervous system and the curative Influence on the blood circulation. Jioagulan also used as an anti-oxidant of plants to remove toxins from the body, such as lowering cholesterol and blood glucose and liver as a stimulator. Read the rest of this entry »

Salty foods can be called the jewel of all the larvae that are most hungry mouths here’s the whole world through. They are like drugs for drug addicts and bullets for the trigger-happy-mind, but are rather living in the happiest and most cheerful of the League of eating a meal. For those who love to eat, it will be difficult and almost impossible for them to get all the delicious food trace of such license.

Salty foods have no limit in the definition, since the whole world, but mean different types of larvae of different people. A culture or ethnic group itself may have an entirely different concept of what defines a good meal from another culture or ethnic group who live just a couple of oceans away.

If you are a chef, cooking, or even just a simple person whose favorite food is the time time. You must keep an open mind and be constantly looking for new and interesting flavors and odors that may be lurking just around the next block so you can expand your knowledge on the subject of compliance with a request from the belly hunger. This will help avoid a burning sensation to prepare any meal you to creep into the belly of his client, family member, or even your own. Read the rest of this entry »