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Alcohol, asthma and allergies are not a good combination
If you mix a little wine with some allergies and asthma get a bit of a drink can cause explosive reactions hazardous to health. We’re not talking about the effects that can cause a glass too many, but the impact of alcohol trigger other allergies such as food. This holiday season, before giving, make sure no one has allergies and offers alternatives.
Alcoholic beverages such as wine and beer are never lacking in family gatherings or with friends, especially in these times in which mostly festive gatherings and celebrations. However, it is possible that not all can provide alcohol nor eat whatever is served. Why? Why are there people with allergies. Read the rest of this entry »
Characteristics of Minerals (III)
Cobalt. Involved in the formation of red blood cells and is present in meat, fish, milk, onion, lentils and figs. If there is deficiency may develop anemia.
Copper. Hemoglobin becomes stored iron in the body and can assimilate is contained in food is also essential for bone development and tissue formation. Can be found in cocoa, grains, vegetables and pepper. Its deficiency can cause anemia and damage to bones and tissues.
Zinc. It is vital for growth, regulates sexual development, epidermal and hair, and is required for insulin production. Obtained by eating red meat, milk, eggs, seafood, vegetables, yeast, nuts, peanuts and sunflower seeds. When this nutrient is insufficient growth is damaged, the immune system (one that defends the body against infection) is weakened, there are weight loss, skin problems and conditions in taste and smell. Read the rest of this entry »
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Tags: Characteristics of Minerals, chromium, cobalt copper, lithium, mineral, minerals characteristics, molybdenum, nickel, selenium, silicon, Zinc | 
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Characteristics of Minerals (II)
Sulfur. Part of the structure of skin, nails, hair and cartilage, is responsible for neutralizing toxins and helps the liver in bile secretion. It is found in beans, cabbage, onion, garlic, asparagus, fish and egg yolk. If there is a shortage of this element can be problems in the liver and intoxication.
Iron. It is a mineral necessary for the production of hemoglobin (a substance contained within red blood cells and carry oxygen in the blood) and myoglobin (oxygen to muscles). It is essential for the proper use of vitamin B complex Naturally found in liver, lean meat (fat), sardines, egg yolk, green leafy vegetables, dates, dried figs and fortified cereals. When presented insufficient fatigue, difficulty breathing, depression, palpitations, low resistance to infection and anemia. Read the rest of this entry »
Posted in Food and Nutrition | Tags: Characteristics of Minerals, fluoride, iodine, iron, manganese, mineral, minerals characteristics, sulfur | No Comments »
Zinc
What is Zinc?
Information on the zinc
Food sources of zinc
Zinc is not manufactured by the body, it is made exclusively from food. His daily recommended intake is 10 to 20 mg per day.
The food that contains more zinc is oysters, but most of the meat, some shellfish, wheat germ, sesame seeds and pumpkin and cooked legumes also contain good quantities.
Physiological interest, deficiency and zinc supplementation
Zn is involved in all phases of anabolism.
It is necessary to perform 300 metallo-enzymes and gene expression of multiple growth factors and steroid receptors.
It also falls within the structure of certain proteins. Zinc deficiency, even mild, has a particularly negative impact on immune function and healing, the repair tissue
and growth.
The main signs of zinc deficiency are:
- Immune deficiencies,
- Disturbances of wound healing,
The weakening of hair.
Some population groups are at risk of deficiency for the following reasons:
- Of the increase of their needs in times of growth (children, adolescents),
- During pregnancy
- In malabsorption: For people suffering from alcoholism,
- During the aging
- Traumatic stress or infection: During intense sporting
If smoking
Carbohydrate Supplement.
Food (a dish from each group):
- Rice, pasta (preferably integral with a minimum cooking), pulses, potatoes (2 or 3 times a week and best mixed with vegetables or vegetables), vegetables, soups or salads defated.
- Turkey, chicken, beef, low fat cheese, egg, tuna, mackerel, squid, any oily fish, salmon, sardines, trout or shellfish.
By mid-afternoon (like mid-morning).
Dinner (created variations with foods from each group):
- Salad (artichoke, eggplant, broccoli, zucchini, onions, cabbage, asparagus, spinach, leeks, garbanzo beans, lentils, or mushroom).
- Turkey, chicken, beef, low fat cheese, egg, tuna, mackerel, squid, any oily fish, salmon, sardines, trout or shellfish. Recommended time for a whey protein shake (Whey).
RECOMMENDATIONS : absolutely Avoid refined sugar, sweets in general, pork, cholesterol-rich foods, alcohol, salt, and all foods that produce heavy digestions. It is important that fluid intake is high, to prevent accumulation of toxic metabolic and fluid retention. Between meals should be a separation of 3 hours (maximum 4) and consume most of the liquid between those hours. ! Never skip a meal! As condiments can use lemon, tomato or mustard. All meals can be used as source of fat in olive oil, soybean oil, evening primrose, peanut, almond, avocado, etc. Before training there must be sufficient separation from the last meal, or otherwise, that the food was light. If sufficient time must be taken in these cases fruit, juice or a carbohydrate supplement.
Finally, you should eat the amount of food they can digest, and not all fit in the stomach.
Varied Food to Operate Properly,
It is well known that the food we should be varied to operate properly, both for athletes and those who do not. To be effective it must also be given to the assimilative capacity, and if this fails we will be wasting nutrients and causing intestinal problems that can lead to vitamin deficiency, fluid retention, general fatigue, liver damage, weight loss, muscle. Here, we feature a range of foods that are combined in every meal. It is necessary to avoid monotony in the diet and also mixtures of undigested food that well together. Be very attentive to how your body reacts against the various foods.
Breakfast (creat combinations between the two points):
- Whole grain cereal, wholemeal bread, oats or sesame crackers, fruit acid mature honey or low calorie jam, fruit juice.
- Bios, nonfat yogurt, soy yogurt, soy milk, egg white omelet (with one yolk). This is a recommended time for a whey protein shake.
By midmorning (choose one of the following items):
- Ripe fruit acid, bios, soy yogurt, oatmeal cookies or sesame grains.
- Bread sandwiches turkey, chicken, low fat cheese, tuna or mackerel. Recommend a whey protein shake (Whey).
- Salads rice, pasta, potatoes & turkey, chicken, beef, low fat cheese, egg, tuna, mackerel, squid, any oily fish, salmon, sardines, trout or shellfish.
Posted in Supplements and Vitamins | Tags: athletes, Bios, bread, cereal, egg, nonfat yogurt, oats, soy milk, soy yogurt | 2 Comments »
Shellfish would raise diabetes risk
Eating fatty fish regularly whites and protect type 2 diabetes, but a study in the UK suggests that seafood would have the reverse effect.
The authors of the investigation noted a 25 percent lower risk of developing type 2 diabetes in men and women who consumed one or more weekly servings of fatty fish or white.
But, unexpectedly, found that people who ate the same amount of seafood (especially shrimp, crab and mussels) had a 36 percent increased risk of type 2 diabetes.
But “it would be the seafood itself that increases the risk of diabetes,” said Dr. Nita Forouhi, Addenbrooke’s Hospital, University of Cambridge.
Rather it will be cooking and preparation used, for example, in Britain: the oil or butter used to fry sauces and mayonnaise served with seafood. All this would raise the consumption of cholesterol and, therefore, the risk of diabetes.
The team evaluated Forouhi weekly consumption of seafood white fish (like cod, haddock and fish anon butter) or fatty fish (like mackerel, herring, tuna and salmon) in 9801 men and 12,183 women.
The participants were between 40 and 79 years and showed no diabetic history. In 10 years, 725 developed type 2 diabetes.
Both the low risk associated with consumption of white and fatty fish, such as high risk associated with seafood consumption is kept to consider several risk factors for diabetes such as physical inactivity, obesity, alcohol intake and low consumption of fruits and vegetables.
The team insists that the relationship between seafood consumption and the risk of diabetes requires more research in other populations. That relationship, Forouhi said, “does not mean that one causes the other.”
The results on the consumption of white fish and fatty “strengthen the public health message of eating fish regularly, while the findings associated with seafood consumption should be studied further.
Posted in Diabetes Mellitus | Tags: Diabetes, Diabetes Mellitus, diabetes risk, fatty fish, Shellfish, type 2 diabetes | No Comments »