‘Multivitamins and Nutrition’

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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Vitamin B6

Friday, January 22nd, 2010

Vitamin B6
1. Functions

  • Participates in the formation of antibodies and hemoglobin.
  • It participates in the synthesis of DNA and RNA.
  • Maintain the functioning of nerve cells.
  • It is necessary for the conversion of tryptophan to niacin.

Vitamin B6  found in wheat germ, meat, vegetables, whole grains, legumes, egg yolks, potatoes, and nuts.

The recommended daily intake is 1.3 mg / day.

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Benefits of Omega-3 Fatty Acid DHA

Thursday, January 21st, 2010

Omega-3 Fatty Acid DHA

It is a polyunsaturated fatty acid long chain, which belongs to the family of Omega-3.
The Omega-3 fatty acids are present naturally in foods like oily fish (tuna, mackerel, sardines …) and play important roles in humans, related to the prevention of cardiovascular diseases, among others.
The Omega-3 DHA is found in the membranes of the junctions between neurons (brain cells) and cells (photoreceptors), which are in the eye and are responsible for vision.

Baby foods including Omega-3 fatty acid DHA in proportions similar to breast milk were positively correlated with the growth in various studies (Carlson et al., 2000). They suggest that Omega-3 fatty acid DHA may be one of the factors that promote childhood.

DHA influences the development of cells in the retina, and thus has an important role in the development of visual acuity (Sangiovanni et al., 2000, Simmer, 2000), but has not been demonstrated in diseases with refraction. A diet rich in Omega-3 DHA seems to affect positively to visual acuity, mainly influences the speed of development.

All studies seem to demonstrate the importance of including Omega-3 fatty acid DHA in the diet of children and the sooner the better. As documented in clinical trials, may positively affect the central nervous system development, and therefore, in their learning ability, cognitive development and improvement of visual acuity, although more studies are needed to confirm these findings.

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Myths About Nutritions (I)

Wednesday, January 13th, 2010

myths

Myth: Organic food is more nutritious.

Fact: Organic food is produced from crops or animals that have developed farming systems that exclude the use of fertilizers, growth regulators and feed additives. Studies of consumer behavior show that organic food consumption in Europe is part of a lifestyle, which derives from an ideology and is related to a particular system of values. The idea that organic foods are ‘healthier’ than conventionally produced food is based on the belief that the former has superior organoleptic qualities contain fewer pesticides and synthetic fertilizers, and are richer in nutrients and protective phytochemicals. However, studies to date neither confirm nor deny the fact that organic foods are more nutritious than food produced in the conventional way because the nutrition and taste depend to a large extent on the variety and conditions growth (such as soil, climate, etc.)..

Myth: A vegetarian diet is healthier than an omnivorous diet.

Fact: Vegetarian diets vary greatly and involve from not eating meat until more rigorous diet which excludes all food of animal origin. Studies show that vegetarians suffer less heart disease, some cancers, hypertension and Type II diabetes and tend to live longer than meat eaters. However, it is likely that the beneficial effects are due also in part to that vegetarians tend to keep a healthy lifestyle in general: often, do not smoke and do more exercise.

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Carbohydrates

Tuesday, January 12th, 2010


There has been much publicity in recent years on the carbohydrate or carbohydrates. It has been said time and again that this food group produces energy and reduces obesity and cardiovascular problems, among others. While it is true that we need and should be part of a healthy diet is important that we know how to use it as a diet high in carbs (carbohydrates) may be responsible for many of our current health problems, including obesity , excess cholesterol and triglycerides, diabetes, menstrual problems, arthritis and other

Carbohydrates or carbs include fruit, vegetables, cereals and grains and their derivatives such as bread, pasta, flour, and to some extent, vegetables. No doubt we need carbs (carbohydrates) to live. For example, the brain uses glucose from carbohydrates (carbohydrates) as its main energy source. The body has a “pantry” to keep the glucose (once saved renamed glycogen). These are the liver and muscles. But the reserves available to the body are limited and sell out after certain hours.

This is why it is essential that we eat regularly during the day. If, on the contrary, we eat too many carbs (carbohydrates) or they have a high glycemic index (how quickly the glucose from carbohydrates (carbohydrates) into the blood), reservations will be filled soon and the rest of glucose that float around in the blood should become fat to be stored. Conclusion, carbs (carbohydrates) we gain weight more easily than we think.
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The Importance of Multivitamins and Nutrition for Children

Monday, January 11th, 2010


Most parents think their children are eating pretty healthy and do not throw your hands in the air and give up. Next, provide their children with multivitamins.

Before you buy vitamins know that there are conflicting views regarding vitamins iron in children. One school of thought is that, in fact, should be given vitamins and iron. Another school of thought says under no circumstances should vitamins with iron is given to children. In my own experience of my son showed signs of low iron in infancy. On the advice of his doctor put him on fortified with iron and vitamins that are healthy. Always consult your doctor about this.

The excess iron in the blood can cause a disease called hemochromatosis. The body becomes unable to utilize iron and does not wash out of the body with ease. It is a disease almost always fatal and can cause serious health problems and even death.

Calcium is an important part of your child’s diet to help strengthen bones and muscles strong. Calcium is a mineral. Children who eat ice cream, yogurt and cheese or drink milk that usually get enough calcium from their diet. Some people do not like milk products or who do not like. It’s easy to help these kids get what they need, giving them calcium fortified juices, cereals and vitamins.

Most children get enough fluoride in treated drinking water fluoride or fluoride bottled water, and / or toothpaste. Do not give your child fluoride supplements without consulting your child’s physician. Too much fluoride can stain teeth permanently from his son. This totally defeats the purpose of water treatment and use of fluoride toothpaste that are designed to protect your child’s teeth.

Children Multivitamins are available in liquid form and is administered with a dropper. These drops usually contain vitamins A, C and D. You can also have added iron. They may also contain other vitamins and minerals such as thiamin, riboflavin, niacin and vitamin B-12.

Multivitamins for children are also commonly present in chewable forms and shapes of cartoon characters or animals. They are also now in the form of gummi candy and gum. If it is difficult to get your child to take a vitamin try getting one that is like your favorite character or in a gum. Monitor your child while you are taking your vitamins. I, personally, my son of the vitamin rather than let you do on your own. You can not take it or can take too much. Vitamins for children can be a very good thing but too much of a good thing can be fatal. Keep out of reach of children.

Your child may not always eat what is right and give vitamins may offset some of which, however, it is better to err on the side of caution and consult with your pediatrician before making any adjustments to your child’s diet. Fun shapes are fine but his son could not believe they are “sweet” and therefore should be out of reach or locked in a cabinet.

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