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Antioxidants: food savers

A method by which to maintain the flavor and color of foods are known as antioxidants , which may be present in a natural or artificial. They allow the oxidation is slower.
Foods with antioxidants are maintained in good condition longer and allow them to be unfit for consumption, avoiding rancidity, unpleasant tastes and odors, discoloration of fruits and autoxidation.

Natural antioxidants ascorbic acid
The (vitamin C) is a natural antioxidant and is present in many citrus fruits and can be added to other foods to preserve them. For example, a simple way to keep apples and pears from turning brown is to add a few drops of lemon juice, its color will remain intact.
The tocopherols with other antioxidants and belong to the family of vitamin E, found primarily in nuts, sunflower seeds, corn and soybean sprouts. Are important for the conservation of vegetable oils and margarine.

artificial antioxidants
artificial antioxidants One of the most important is the gelato, which is added to vegetable oils and margarine to prevent them from going rancid .

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Probiotics, friendly bacteria

Probiotics are bacteria in the gastrointestinal tract and act to defend the body from harmful microorganisms. Hence they are known as "friendly."

Some of these special friends, to protect us from many diseases, are Lactobacillus acidophilus, Lactobacillus bulgaricus, Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium infantis and Lactobacillus casei.

We live with more than 400 different species of microorganisms in our intestines, weighing approximately than 1,600 grams, consumed mainly in the food and water consumed daily, so fecal excreted.

The lactic acid bacteria and probiotics are also characterized by its ease of preparation of lactic acid via sugar, able to survive in the digestive tract despite the heartburn.

This lactic acid functions as an antiseptic, digestive system and facilitates the absorption of calcium and phosphorus in milk and the production of vitamin B6 promoting and strengthening the immune system.

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I'm allergic to lactose: How do I eat calcium?

If you are allergic or lactose intolerant do not worry about calcium intake, as there are many foods that you can make this important chemical element for strengthening bones.
Many people from consuming milk or any of its derivatives are beginning to suffer from diarrhea, skin problems, constipation or other digestive distress, that means not tolerated, so intake should be avoided. Being intolerant
is not the same as being allergic, if your case is the second reaction before ingestion are different, such as itching, coughing, choking, mild or severe, the latter may suffer from an anaphylactic shock which could lead to death.
to not remove calcium intake is important to eat foods such as seaweed, wakame, seaweed, or arame Hizikia, dried fruit, figs, raisins and dates, seeds, sesame seeds, poppy seeds, walnuts, sunflower seeds, pistachios, hazelnuts and almonds ; sprouts, alfalfa, wheat and barley, vegetables, vegetables and cereals.
You can also go to the intake of milk or oat drinks, soy, almond, sesame, coconut, rice and hazelnut that provide good content of calcium, especially those that are fortified with this element.
Moreover, it is recommended that the intolerant and allergic to milk proteins and remove some refined foods and sugar, alcohol and salt, and that helps our pH acidification demineralization and calcium loss you have in your body.

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In Venezuela, the food pyramid replaced by the "trunk"

The National Nutrition Institute (INN) established the " Trompo food" in place of the "food pyramid" with the original purpose of including products from Venezuela.

This way of classifying foods used as a traditional game icon, which, when it over, you can combine the colors and get a balanced and varied diet, which should be supplemented with water intake and physical activity.

foods are classified by groups and according to a color in the spin, the identifying yellow grains, cereals, tubers and plantains, green for vegetables and fruits in blue are milk, meat and eggs, the gray color represents the sugars, while fats and vegetable oils are identified with orange. Finally, the rope or guaral the top, representing water and physical activity.

Source: INN

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out! Poor nutrition can increase stress

Today stress is a normal part of our life and therefore must learn to deal with it and fight it the best way. One form of coping is through good nutrition and a special diet for our health is not so affected.

nutrition is fundamental to address both physical and emotional stress, because they increase the need for nutrients, vitamins and minerals that the body requires, so it is important to recognize how to respond to this phenomenon:

* In a stressful situation, is active in the body the desire to fight or run, where the adrenal glands secrete adrenaline, which travels through the body by increasing blood pressure and heart rate and blood sugar and release of fat into the bloodstream.
* Stress causes psychological problems such as depression and anxiety, and eating disorders, abuse alcohol and drugs.
* Poor eating habits such as excessive intake of sugar, caffeine, alcohol, sodium and fat levels increase stress and the risk of developing various serious diseases like diabetes, heart disease or cancer.

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