Health Supplements and Vitamins » Food Groups

Herbs and Uses in Cooking

admin — Wed, 14 Jul 2010 23:25:52 +0000

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”.

Minerals and Vitamins in Fruits (I)

mzPOTTER — Mon, 03 May 2010 00:00:09 +0000

The composition of fruits varies widely depending on the type of fruit and its degree of maturation. Water is the major component in all cases.

It is, in general, more than 80% by weight of the edible portion, ranging from 82% in grapes, 90% in strawberries and up to 93% in the watermelon.

Power Value

Fruit Calories depend almost exclusively on its carbohydrate content, except in the case of avocado and coconut, fruits in which the fat content determines its energy.

Carbohydrates: The sugars or simple carbohydrates (fructose, glucose, sucrose …) give the sweet taste of ripe fruits and represent a 5-18% by weight of the edible portion.

Apples and pears are rich in fructose. The fruits are also other mono and disaccharides such as xylose, arabinose, mannose and maltose. Plums and pears contain relatively high amounts of sorbitol, a substance closely related to sugars, which has a known laxative effect.

Have less complex carbohydrates (starch). The unripe fruits have between 0.5-2% of starch, but as they get older this percentage decreases to almost nothing, except for ripe bananas, in which the starch can exceed 3% of its total weight.

Fats: the content is almost negligible (0.1-0.5%), except avocado, which contributes 14% of fat, especially oleic acid, healthy (72% fat) and coconut, with 35% fat, mainly saturated (88.6% of total fat), less healthy.

Artistic Value

Is given in terms of their protein content, usually less than 1% of fruit fresh weight. Proteins are composed of amino acids, ten of which (leucine, isoleucine, valine, threonine, tryptophan, methionine, lysine, phenylalanine, histidine and arginine) are essential for humans.

The essential term refers to the body can not produce itself and therefore must necessarily obtain the daily diet. A protein containing, in quantity and quality, the ten essential amino acids is considered complete or high biological value.

In fruits, proteins are of low biological value. In citrus, strawberries abound simple nitrogenous substances such as glutamine and asparagine and aspartic and glutamic acids. In apples and pears abound asparagine and oranges are rich in proline.

Source: www.alimentacion-sana.com.ar
photo source: www.irishhealth.com

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Nougat Properties

Bernard Schaffer — Thu, 22 Apr 2010 12:21:17 +0000

Nougat Properties

At these parties , nougat are one of the most used Christmas treats, and while it might cost to integrate them into the category of healthy foods, no one would deny that it is delicious food. But things could go beyond their favor, because a recent study by the technology center Aini has studied the properties of nougat, indicating that they are healthy foods that could prevent other diseases such as natural preventive agent.

As researchers have pointed out, nougat contains antioxidant properties that help to stop the action of free radicals and thus prevent the onset of cardiovascular disease and cancer. In addition, nougat contain phytosterols, which reduce the extent of absorption of cholesterol in our body. The properties of meringue as also becoming a very nutritious food that gives us a significant amount of proteins, some of them very useful in preventing vascular disease.

We are in the meantime the party this year, and this is the right time to give an opportunity to demonstrate your nougat properties. That it avoids give you a bellyful, as well as its high in calories may provoke an undesirable indigestion.

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More Benefits in Garlic

Bernard Schaffer — Mon, 19 Apr 2010 12:13:37 +0000

More Benefits in Garlic

Are well known positive properties that garlic has on our health, and I have spoken more than once for them. Already there are several known properties, but a study has provided further, concluding that garlic helps to regulate the operation of our circulatory system and blood pressure.

Scientists at the University of Alabama at Birmingham have found that garlic components interact with our red blood cells, thereby releasing hydrogen sulphide H2S, which works by relaxing our blood vessels. In fact, experiments showed that the arteries were relaxed by 72% of cases in which the H2S acted.

The H2S appears to have a positive effect on our health, not only is garlic which is produced by interacting with our bodies. This element is not only present in garlic, but in a few foods, so this research opens the door to future research to investigate the properties of these foods and their interactions with our bodies.

Benefits of Fiber for Health

Clay Hillary — Mon, 15 Feb 2010 12:16:56 +0000

Broccoli contains the most fiber. This shows a test of the Consumers in 15 vegetables. Three large spoonfuls broccoli contains 4.5 grams of fiber, followed by carrots, red cabbage and green beans. Fibers include ensuring that you can reach the toilet and can not get short of constipation. An adult has 30 to 40 grams of fiber per day. That is much more than a serving of broccoli or red cabbage. What are fiber-rich foods? How do you get inside that you have enough fiber?

Many people get less than the recommended amount of fiber will. The average is between 20 and 25 grams. Consequence: slow stool, hemorrhoids and so on. You therefore need enough fiber to get no complaints. Some fibers also have a positive effect on blood pressure and cholesterol. This reduces the risk of cardiovascular disease.

Saturating effect
Did you know that fiber to help tackle obesity? They contain just under calories, but give a feeling of fullness. If you after a couple of wholemeal bread will pull less than white bread.

Rich Fiber Products
Fibers are except bread and vegetables, legumes and vegetables also. Did you know a berry bowl 8 and 3 grams of dried figs contain 11 grams of fiber? Pulses are also real biggies fiber. What products are high in fiber, dietary fiber found in our table.

Fiber Table
This table shows the average fiber size per household (tablespoon, cut etc.). The dietary fiber table lets you compare foods. So is pasta or rice in little or no fiber, unless you opt for the wholemeal version. Potatoes and wholemeal bread are however high in fiber.

How do you eat fiber?
Eat at least 2 grams of vegetables, 2 fruit, about 6 slices of wholemeal bread and potatoes 2 ounces / whole grain pasta or rice / pulses per day. Variety is important. Agree with such potatoes Exchange off lentils. Dine berries in a bowl instead of a “standard” apple or orange.

Disc Five
If you eat the recommended amounts of the pyramid, you get enough fiber will.

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Factors That Influence the GI

west baby — Sun, 10 Jan 2010 12:15:36 +0000

Factors that influence the GI

The GI of a depends primarily on the nature and proportion of carbohydrates it contains simple carbohydrates, complex carbohydrates, fiber.
Attention: rich in starch does not necessarily low GI as was long believed. The effects of starch depend on the proportion of amylopectin and amylose. The higher the amylose content is high (grain 15 to 30%, tubers from 17 to 22%, pulses 30 to 66%) plus a low GI.
The fibers are slow on the uptake of glucose (soluble fiber decreases the action of digestive enzymes).
The IG also depends on the presence of other nutrients such as lipids and proteins (they tend to reduce the GI).
Finally IG depends on various mechanical treatments undergone by the food and cooking.

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Classification of Carbohydrates

west baby — Tue, 22 Dec 2009 13:06:34 +0000

It ranks carbohydrates according to their glycemic index that is to say according to their hyperglycaemic effect. Indeed, if all the carbohydrate source is glucose, they do not increase blood glucose equivalent. Overall, the simple carbohydrates tend to raise blood sugar quickly, as the complex carbohydrates it varies.
The glycemic index (GI) of food used to evaluate the rate of absorption of the glucose.
To calculate a GI is given to volunteers 50 g glucose dissolved in water (glucose is the carbohydrate of reference, you can also take the starch in white bread). Blood glucose is then measured every 30 minutes for 2 to 3 hours. This operation is repeated with a portion of the test food containing 50 grams of carbohydrates. By dividing the area under the curve of blood glucose test food by the area under the curve obtained with glucose, we obtain the IG. Below 55 we talk about low GI between 55 and 70 IG moderate and over 70 high GI. More GI of a food is, the more it increases rapidly and the brutal blood sugar.

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Carbohydrates What’s the Point?

west baby — Mon, 21 Dec 2009 12:58:14 +0000

The main function of carbohydrates is to provide energy. They release 4 kcal / g. The human body uses carbohydrates as glucose (all carbohydrates we eat are converted to monosaccharides during digestion to pass into the blood. Assimilated monosaccharides other than glucose are then converted into glucose by the liver).
Glucose is distributed in the body to be directly used by all cells (muscle, heart ) and especially nerve cells. Glucose is the sole source of energy in the brain (the latter can not utilize fat for this purpose). For this reason, the blood glucose (or glucose) must be maintained above a minimum level.
Glucose can also be converted into glycogen, a polysaccharide similar to starch, which is stored in the liver and muscles and provides an energy reserve immediately available.

The fibers are not treated, they do not provide energy. However they have an important role in the mechanical action of digestion. They increase the volume of stool and stimulate transit.

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Sources of Carbohydrates

west baby — Sat, 19 Dec 2009 12:38:21 +0000

Carbohydrates are found in many foods. They are found mostly in foods of plant origin. There was very little in foods of animal origin except for milk which is a source of lactose.
Simple carbohydrates

Glucose is rarely encountered in this simple form in nature. Fructose is naturally present in fruits, corn, honey. Sucrose is composed of one molecule of glucose and one fructose molecule. This disaccharide is a carbohydrate reserve of plant species such as sugar beet or cane sugar. It is the white sugar, our table sugar. Lactose is composed of one glucose and one galactose molecule: the milk sugar. The maltose present in the malt combines two molecules of glucose.

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Fats are Non Polar Substances

west baby — Wed, 16 Dec 2009 05:59:37 +0000

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).

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