Archive for the ‘Soybeans’ Category

Milk Hazelnut

Monday, May 3rd, 2010

Milk Hazelnut

Provides significant amounts of magnesium, phosphorus and calcium, making it ideal for people who need food to help your skeletal system or have greater need for these minerals: children, adolescents and elderly people, pregnant women undiscounted or nursing.
Also note the contents of l-arginine and monounsaturated oils, which are compounds that help prevent injury in veins and arteries.

It is also rich in vitamin B9 (folic acid), useful to prevent defects in the baby during pregnancy, as well as including significant amount of soluble fiber, which stimulates the bowels and prevents constipation, without forgetting that regulates absorption of fats and sugars, to be adequate in cases of diabetes, high cholesterol and high blood pressure.

Properties
* Helps prevent cardiovascular disease.
* Help to combat hypertension.
* It will help you reduce your cholesterol levels.
* It will help fight constipation.

How does it benefit us?
If the addition of hazelnut milk in your diet, your body will be bringing items such as essential amino acids, calcium, phosphorus, iron, folic acid, fiber, fat, protein, magnesium, potassium, vitamin A, vitamin E, oleic and linoleic acid among others.

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Soybeans

Thursday, January 28th, 2010

judul gambar

It is a legume family of papilionaceous which originates in Southeast Asia and is essential in the Oriental diet as a protein source. It has been documented to be used, for culinary purposes, at least since the year 2800 BC.

Soy is rich in isoflavones, diphenol compounds structurally similar to estrogen, which have shown some estrogenic effects in menopausal women, possibly to join estrogen receptors. There have been many studies to determine whether these estrogen effects also include cardiovascular protective aspect.

Clinical studies are not definitive in this regard, although in vitro have shown that soy isoflavones have great potential anti-inflammatory, improves endothelial cell function and have antiplatelet activity.

Numerous clinical studies show that soy isoflavones have hypotensive and vasodilator effect, and it is possible that prolonged intake improves elasticity of blood vessels, constituting a factor antiateroesclerótico. This effect has been empirically demonstrated in primates. In animals, soy intake reduces the extent of atherosclerotic lesions. In humans, isoflavones reduce the oxidative susceptibility of LDL cholesterol and decrease the production of thrombin.

Moreover, there is abundant evidence of the protective effect of soy protein on cardiovascular risk factors, which may isoflavones, genistein and daidzein, play an active role. The demonstrated effects to soy protein are: low plasma levels of cholesterol and triglycerides and significant antioxidant capacity.

Soy also is recommended for cancer prevention. It is a food that is recommended to incorporate into the diet to avoid the appearance of cancer cells although no studies, reliable, to support this trend.

The preparations of isoflavones on the market contain between 60 and 90 mg. newspapers, most recently being incorporated soy isoflavones in staple foods (canned food, milk, bread, etc.) making them in functional foods.

Soy is especially recommended calorie and vegetarian diets. In health food stores there are several proposals, very tasty soy burgers and other dishes prepared and only need to pass through the pan or the microwave to be heated.

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