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Archive for the ‘Food and Nutritions’ Category

We are in full season of rich and healthy food. The Carrot is the family of Umbelliferae. It is very rich in carotene, an antioxidant with effective anti-cancer properties. Conventional wisdom is considered very good for the eyes, healing intestinal
diuretic and astringent. To cure hoarseness also boiled carrots, mixing with water is squeezed and honey (a sort of carrot tea).

Both raw and cooked food is excellent, they are rich in carotene (source of vitamin A) and high in fiber. It is one of the few vegetables that lose very little value even cooked. Even some of its components are more digestible food for our body when we eat raw.

Carrots have beta carotene (hence the name carota) which is the substance that is converted to vitamin A in the human body. In fact, most people get vitamin A from a few vegetables, as well as carrots, potatoes, cabbage, spinach, broccoli and squash, which enter the carrot is between 10 and 100 times more.

Beta carotene is also a powerful antioxidant effective in fighting against some forms of cancer, especially lung cancer. Recent research suggests that it may also protect against stroke and heart disease. Research also shows that the beta carotene in vegetables supplies this protection, not vitamin supplements.

Carrots (uncooked) also often served as appetizers and are good for anorexics, help lower cholesterol because pectins are good for regular bowel movement (both diarrhea and constipation); is good for the eyes , skin, nails and hair, and teeth and gum inflammation.

Many times with the arrival of the cold we are confident that the food put up a little and we risk eating food that might be more convenient to discard and which could harm our health. The truth is that sometimes we find it difficult to identify how long a food support without rotting. So today we give you the basic keys to help you identify it. We will be very useful!

We should note that at the time to preserve the nutritional and organoleptic properties (taste, color, texture) of food is essential you are well preserved. Therefore, it is convenient take the least amount of time possible home from the supermarket for fresh food does not increase its temperature. Moreover, we cold frozen foods, this can make it through isothermal bags, which can be purchased at your own super.

On the other hand, it is good apart from each other in the bag, cold isolating others, so as not to “contaminate” the smell or taste. For example, it is important not to mix with meat, leafy vegetables. We must also know the approximate time of conservation of each one, then we leave a list that will surely be of great help:

- 1 day: fresh fish and meat.

- 2 to 3 days, cooked meat, cooked fish and raw meat.

- 3 to 4 days: milk pasteurized or sterilized previously opened, cooked vegetables and homemade desserts.

- 4 to 5 days: raw vegetables and preserves open.

- Up to 5 days: dishes.

- 2-3 weeks: eggs

as for the caves, the time depends on the variety, remember that they are more perishable fruits such as strawberries, which it is best to consume the same day they are purchased.

As we have seen in the week during the fall and winter we tend to get sick either a flu or something smaller but just as annoying as a cold. Fortunately, there is a way to prevent this by strengthening our immune system. So today we’re going to tell you how to do, pay close attention!

To strengthen our immune system are some nutrients that cannot miss in our daily diet because they are essential to increase our defenses, today we will explain what they are. We highlight two key minerals: selenium and zinc, we both help stimulate production of immune cells, which in turn helps protect our body against infections naturally.

In the case of zinc, it increases the production of lymphocytes, as well as helps treat the flu when we suffer, the recommended daily amount is between 15 to 45 mg. a day.

On the other hand, selenium increases the production of white blood cells, while active against certain viruses. It is recommended to take 100 mcg. Selenium daily, but not exceed 200 mcg good.

Tofu cake cake of tofu and nuts can be a great food for people who have high cholesterol. It is to be consuming many nutrients good against hypercholesterolemia, in addition to the plate something that can be served with ease. Simply follow this simple recipe and eat it either hot or cold.

Ingredients:

* 200 grams of tofu
* Half cup of oats
* Half cup of broth
* Half cup chopped walnuts
* Some tablespoons bread crumbs
* Chives chopped
* Celery, chopped
* Parsley
* Olive oil
* Salt, pepper and spices

Preparation:

Shred the tofu with a fork and place in bowl. There you will add the oats, broth, nuts, scallions, celery and parsley. Spice adds a splash of olive oil and incorporates the breadcrumbs. Must stay a couple and something solid mass.

Place in a baking dish sprayed with vegetable spray beforehand and bake for 30 minutes. Then unmold and enjoy this cake warm tofu and nuts with salad or vegetables, or leads to the refrigerator and eat cold with a tomato and basil sauce.

Brown rice is always a good resource when it comes to food for anti-cholesterol diet. While providing the same amount of calories as refined rice, it is true that their fiber and nutrients are of superior quality. Hence, start using it regularly in its place is a smart move for the agency. This simple recipe combines it with some delicious dried tomatoes and a little saffron. A test.

Ingredients:

* One cup of brown rice
* Two cups of vegetable broth defatted
* Dried tomatoes
* Chopped parsley
* Olive oil
* Salt, pepper and saffron

Preparation:

Boil over medium heat, brown rice with two cups of broth. By then, you already have sun-dried tomatoes finely chopped and pre-hydrated. Adding them to the cooking liquid from soaking. Add a few strands of saffron also.

When the rice is cooked, you will not only finish the dish with a drizzle of olive oil and a little chopped parsley. Rectify salt and pepper and enjoy this delicious dish, completely free of cholesterol and ingredients that are good to lower it.

Want to make a simple and delicious side dish for your meal? Then, these potatoes with garlic and parsley may be what you were looking for. You can choose to boil or just for baking. Then, the sauce of these plants will eventually give a touch necessary to keep it beautiful. Perfect for anti-cholesterol diet, and that accompany any lean cut of meat or veggie burgers too.

Ingredients:

* Two potatoes
* A small bunch parsley
* Two cloves garlic
* Olive oil
* Salt and pepper

Preparation:

In this step of the recipe you choose to bake the potatoes or simply boiled. Always do your skin. When you are ready, simply cut them in half and Season with some salt and pepper.

Then, should already have the sauce ready. This oil is prepared simply by crushing in a mortar or blender with parsley, with garlic and olive oil. Salsea potatoes with it and serves well as an accompaniment or eat them alone or with other vegetables that are delicious.

Quinoa, this superfood that has many nutrients to his credit, can also be used to fight cholesterol with soluble fiber. The good thing is that it can easily be used in recipes of all kinds, like rice or some type of pasta. This, combining with vegetables sautéed in soy sauce and some other ingredients, is delicious and ideal for healthy eating to combat high cholesterol.

Ingredients:

* Half cup of quinoa
* A cup of vegetable broth
* Middle pepper
* Half onion
* Half carrot
* Medium zucchini
* Chopped chives
* Sesame seeds
* Soy Sauce
* Spray plant
* Salt and pepper

Preparation:

Wash the quinoa and boil the broth together long enough to double in size and absorb the liquid completely. Meanwhile, cut onion into thin strips, carrots, zucchini and peppers.

Saute these plants with a little vegetable spray and soy sauce. When you are ready, serve with quinoa, not forgetting to finish the dish with a good dose of chopped chives and sesame seeds or toasted sesame. Season with salt and pepper and enjoy this delicious recipe against cholesterol.

The pumpkins are always a great choice at any type of diet because they provide good nutrients, are low in calories and does not assume any complications for people with high cholesterol. That’s why they can be incorporated into the habitual diet in different ways. These are perfect for battered zucchini served with other vegetables, cooked or whether salad.

Ingredients:

* A zucchini
* Amount needed egg substitute
* Bread crumbs
* Sesame seeds
* Almonds ground
* Spray plant
* Salt and pepper

Preparation:

Cut the zucchini into lengthwise slices about half a centimeter thick. Season with salt and pepper and set aside. Meanwhile, prepare the egg substitute as indicated in the proposed link in the ingredients.

Then you will no longer be dipped zucchini slices in egg substitute and coat with a mixture of bread crumbs, ground almonds and sesame seeds. Then bake in a dish sprayed with vegetable spray on both sides until golden. They will be ready to serve.

One of the most important plant nutrients to lower cholesterol are unsaturated fatty acids, so it is important to choose foods that contain them, such as acorn ham. A food can be consumed not only for its properties against high cholesterol, but also against cardiovascular disease.

The cured ham is a ham that comes from special Iberian pig, whose diet is based solely on the consumption of acorns. Therefore, this ham has about 65% oleic acid.

The fatty acid of this type of ham that resembles olive oil brings. Moreover, the Iberian pig living freely in the field, so its cholesterol content is reduced.

For all these reasons, the acorn ham is a food that can be included in a diet to lower cholesterol and protect the cardiovascular system. The appropriate portion to achieve these benefits would be between 2 to 3 servings of 100 grams per week and as a substitute for other meats.

COOKIES
The consumer organization in Chile, CONADECUS the first study of 84 types of cookies are sold in major supermarkets in Santiago with the aim of the nutritional content and guide the population in the consumption of healthy foods. The methodology of the study was based on analysis of the values that appear labeled in the nutrition label.

The study showed that the vast majority of products tested contain high amounts of fat, saturated fat and Tran’s fat, salt (sodium) and added sugar labeled. The dietary fiber containing high levels prsent fat, salt or sugar which prevents places them as healthy foods. The holistic view of fat, salt and sugar in each product is not allowed any of the products qualify as healthy because they always discussed some of the nutrients in amounts above were considered high.

The classification of high, medium or low for fat, saturated fat, salt and sugar was based on the criteria contained in the bill currently being discussed in the Senate Health Committee and among other things also proposes to limit advertising unhealthy foods to children and also proposes to increase the hours devoted to sports and physical activity.