Hazelnuts are very important for skin cell renewal and development, say researchers in nutrition today.
Hazelnuts are rich in vitamin E and essential fatty acids, which are stored in the cells under the skin, revitalizing and preventing the appearance of wrinkles.
Nuts are a healthy alternative, such as hazelnuts consume eight four times a week is more than enough to enjoy its health benefits.
The skin is the largest organ of the body and fulfills vital functions that go beyond aesthetics, so care must be a priority for our overall health care.
Learning about herbs and uses in cooking helps a person create not only delicious food, but herbs can be used to promote a healthy diet and treat common ailments. Herbs are very versatile and can be used in a wide variety of foods to enhance the taste. If you follow recopies, try adding just a pinch more of a certain herb and see if the dish tastes better.
Herbs are the secret of any great chefs, they not only add flavor, they add color and texture. Imagine a pizza, then look at the same pizza with oregano on top. It looks and smells more delicious, doesn’t it? It tastes better too. The addition of oregano makes the pizza more visually appealing.
Certain herb have been used to prevent maladies for centuries. Herbs and uses may have been more common in our grandparents time, but they are making a comeback. Think about all the ginkgo biloba supplements on the market today. Ginkgo is an herb that has been around for thousands of years, it is just now becoming an everyday item.
Not all medicinal herbs need to be taken in a supplement. Two common herbs,garlic and oregano, are thought to ease the symptoms of the common cold. Both together in a pasta dish are delicious. Your grand mom was right when she old you “eat, it’s good for you”.
Fats, also called lipids, together with carbohydrates represent the major source of energy for the body. As in the case of proteins, fats are essential and nonessential. The essentials are those that the body can not synthesize, and are linoleic acid and linolenic acids, but typically are not absent from the body and are contained in meat, cold meats, fish, eggs. Biochemically, fats are non polar substances and are therefore insoluble in water. This is nonpolar because their molecules have many carbon and hydrogen atoms covalently bound to pure and therefore do not form dipoles that interact with water. We conclude that lipids are excellent insulators and separators. Fats consist of fatty acids. Overall call triglyceride oils of vegetable origin, and correspond to derivatives containing predominantly unsaturated fatty acids which are liquid at room temperature. (vegetable oils for cooking, and fish, see table). In the case of fats, these are composed of triglycerides consisting of animal saturated fatty acids, solid at room temperature. (butter, fat, chicken skin, in general: dairy, meat, chocolate, avocado and coconut).
In biochemistry, fat is a generic term for several kinds of lipids, but generally refers to the Glyceride, esters in which one, two or three fatty acids attached to a glycerol molecule to form monoglycerides, diglycerides and triglycerides respectively. Fats are present in many organisms, and have both structural and metabolic functions.
The most common type of fat is one in which three fatty acids are attached to the glycerol molecule, receiving the name of triglycerides or triacyl glycerols. Triglycerides are solid at room temperature as fats, while those who are known as liquid oils. Through a technological process called hydrogenation, the oils are processed to obtain fats or hydrogenated fats. Although currently have reduced the adverse effects of this process, the technological process still has the drawback fatty acid formation whose unsaturation (double bonds) are of trans configuration.
All fats are insoluble in water having a density significantly lower (floating in the water).
Chemically, fats are generally triesters of glycerol and fatty acids. Fats may be solid or liquid at room temperature, depending on their structure and composition. Although the words “oils”, “fat” and “lipids” are all used to refer to fats, the word “oil” is usually used to refer to lipids that are liquid at room temperature, while the word “fat” is used to refer to fats that are solids at room temperature. The word “fat” is used to refer to both liquid and solid. The word “oil” is used for any substance that does not mix with water and fat, such as oil and cooking oil, regardless of their chemical structure.
Fats form a category of lipid, distinguished from other lipids by their chemical structure and physical properties. This category of molecules is important for many forms of life, serving both structural and metabolic functions. These constitute a very important part of the diet of most heterotrophs (including humans).
Examples of edible fats are butter, margarine, butter and cream. Fats or lipids are degraded in the body by enzymes called lipases
Carbohydrates (or carbohydrates) are usually divided between sugars (monosaccharidas such as glucose, galactosa or fructose) and saccharides, which are polymers of sugars (polysaccharides). Disaccharidas (Disaccharide), such as sucrose or lactose, and polysaccharides (polysaccharides or polysaccharides) are part of the latter category. Only Monosaccharidas and disacharidas have a sweetness. Polysaccharides, like starch, are insipid.
- Monosaccharidas (simple sugars) are simple molecules, nonhydrolyzable, forming crystals.
- Aldoses are carbohydrates with an aldehyde function on the first carbon.
- Ketoses are carbohydrates with a ketone function on the second carbon.
- Sacharide (complex sugars), are hydrolysable polymers of monosaccharides linked by a saccharide.
Holosidas are polymers of only dare :
- Oligoholosidas (oligosaccharidas) are an index of polymerization less than 10.
- Polysaccharides (polysaccharides) have an index of polymerization greater than 10 (eg amylose, amylopectin, cellulose, glycogen).
- Homopolyosides are carbohydrates whose hydrolysis gives only one kind of dare.
- Heteropolyosidas are carbohydrates which hydrolysis did not give a single type of monosaccharides.
Glycosides are polymers of monosaccharides and molecule (s) not the carbohydrate Aglycone:
- O-glycosides in which an alcohol (-OH) of the aglycone involved in sacharide binding.
- N-glycosides in which an amine (-N =) of the aglycone involved in sacharide binding
- S-glycosides in which a thiol (-SH) of the aglycone involved in saccharide binding.
Fructose Ketohexose, is Cyclized by reaction between carbon 1 and 4, this form is derived from furan, furan is the form (Figure 3). Glucose but also the D-glucofuranose is not stable and is rapidly becoming D-glucopyranose. The dare is cyclizing furan form (furanose) are:
- The ribose giving ribofuranose.
- The 2-deoxyribose 2-giving desoxyribofuranose.
- Fructose giving fructofuranose.
- Generally, it is Ketohexose.
The dare is cyclizing pyran form (Pyranose) are:
- Glucose giving glucopyranose.
- Galactose giving galactopyranose.
- Generally, it is Aldohexose.
Decide for child
The mother must have confidence in her and not to be unduly influenced by the media and her child, which is itself influenced by the media. This is the mother who must say what it considers good for the child. This concept is the opposite of what has been developing for twenty years when the child becomes the decision maker. Parents must regain their role as educators in regard to meals. Thus they allow the child to build his personality food.
Healthy foods available
Another important principle is to continuously provide the child with adequate food, including fruits and vegetables.
If on reserve family found only food too rich and too caloric, are those that children will eat. However, if available fruits and vegetables, in every day, the child will eat, and to the detriment of other Junk Food.
The food availability is very important. It is perceived today when, for example sweets and sodas are replaced by fruit and water fountains in schools.
While it is important to maintain a good balance between energy intake and energy expenditure, public opinion researchers is that people who have a diet rich in carbohydrates are less likely to accumulate body fat than those who have a diet low in carbohydrates and high in fat. Here are some of the reasons underlying these observations:
- The energy density of diets rich in carbohydrates is lower because they contain, weight for weight, fewer calories than fat. In addition, foods rich in fiber also tend to be bulky, so nourishing.
- Studies have shown that carbohydrates cause a rapid feeling of fullness, therefore, people who have a diet rich in carbohydrates are less likely to overeat.
- It was also suggested a very low proportion of carbohydrates in food is converted into fat in the body, mainly because it is a process in which the body does derive little benefit. Instead, the body tends to use preferably the carbohydrates in an energy goal.
Regarding oral health, research in recent years allow a more rational approach to the role of sugars and other carbohydrates in dental caries. It is now strongly recommended that programs to prevent dental caries no longer be solely focused on the absorption or non-absorption of sugars, but rather the intake of fluoride, on good oral hygiene and a varied diet
While stressing the benefits of specific organic components, this report makes several recommendations for use by health professionals, researchers and consumers. The most important messages for the general public concerning the following:
- The recognition and promotion of the many benefits of carbohydrates from food on health. We have to realize that these organic elements are not content to provide energy.
- For anyone over the age of two years, the optimal scheme must contain at least 55% of calories from carbohydrates.
- It is vital to consume a wide variety of foods containing carbohydrates so that the system is composed of a sufficient amount of nutrients and dietary fiber.
Whatever their forms, all carbohydrates are good for your health and is recommended for those who want to stay active and fit have a well balanced diet rich in carbohydrates.