http://www.trajansucks.com Complete Reviews of Supplements and Vitamins Mon, 06 Sep 2010 01:00:01 +0000 en hourly 1 http://www.trajansucks.com/fruit-therapy-i.htm http://www.trajansucks.com/fruit-therapy-i.htm#comments Fri, 21 May 2010 00:00:31 +0000 mzPOTTER http://www.trajansucks.com/?p=255 In all studies there have been a high correlation between the high consumption of fruits and vegetables and low incidence of disease.

A good habit is to start the day with fruit in natural juice or in part. The water, antioxidant vitamins, minerals, enzymes and fiber that contains the fruit helps to hydrate, purify and revitalize our body. Are low in calories and no cholesterol. All fruits and vegetables we consume are few.

Fruits have the advantage of being eaten raw, so taking advantage of all its nutrients. Is rich in vitamins, minerals, trace elements and nutrients such as bioflavonoids help regulate the immune system. They have detoxifying properties: stimulates liver and kidney function and helps improve intestinal laziness due to its fiber content.The energy value of fruit is generally very low due to its high water content (80-90%). Provide about 50 calories per 100 grams, which are derived primarily from complex carbohydrates, almost all in the form of fructose. Its concentration increases as more mature fruit. They contain trace amounts of unsaturated fats that are always and have no cholesterol, except the coconut which has a large amount of saturated fat.

The banana has a caloric value of about 85 calories per 100 gr. and contains carbohydrates, mainly in the form of sucrose, which is not recommended for diabetics.

The sour taste of the fruits is another feature. This is because a number of organic acids are not essential nutrients for our body and in fruits. In citrus, we find citric acid, malic acid in apples, plums, tomatoes and tartaric acid in grapes. None of these acids is harmful to the body or harmful to the stomach, since it does not reach the acidity of gastric juice.

Source: http://www.alimentacion-sana.com.ar/informaciones/novedades/frutoterapia.htm
photo source: www.indoindians.com

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fruit therapy]]> http://www.trajansucks.com/fruit-therapy-i.htm/feed 1 http://www.trajansucks.com/generic-term-for-several-kinds-of-lipids.htm http://www.trajansucks.com/generic-term-for-several-kinds-of-lipids.htm#comments Tue, 15 Dec 2009 06:08:04 +0000 west baby http://www.trajansucks.com/?p=117 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

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