Healthy Living

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Obesity heritable

06/11/2011 2 Comments »

Identified a genetic region linked to obesity

Researchers at the Genetics Unit of the University of Badajoz complex, dedicated to the study of obesity. Published in the journal Obesity Journal the results of its study on obesity. Identified a genetic region "is inherited as a block and can create an obvious risk of developing this disease.

Childhood obesity, healthy living

These researchers conducted a massive analysis of genetic variants in over 200 patients suffering from obesity before 14 years and have at least three other family members suffering from severe obesity.

Patients were selected by experts working in Extremadura Obesity Observatory.

After the massive analysis of genetic variants of the people under study, responding to a representative of the entire population, they concluded the existence of a region generically involved in this "risk heritable and transferable", the development of obesity.

The researchers suggest the heritability of obesity and its relation to its appearance in childhood. They estimate that this risk reaches 34% of people who have inherited the combination of risk from their parents, noting that works best and is more harmful for women.

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Posted in Obesity and Overweight , Health

Tags: inheritance obesity childhood obesity healthy life

Flavonoids artificial antimicrobial effects

23/10/2011 Comment »

The microbes resistant to antibiotics

Microbes are increasingly resistant to existing antibiotics, which is why scientists try to continually develop new drugs. A new study reports on a potential family of antimicrobial molecules-artificial-flavonoids, and discovers that its therapeutic effect is comparable to many antimicrobial agents used today.

Most of the compounds studied in the research showed a broad activity against a wide variety of bacteria and fungi, without being toxic to mammalian cells, and thus open a new avenue for developing new antimicrobial treatments.

A team of researchers from the University of Buffalo, focused on flavonoid-related compounds, molecules found naturally in many plants and have shown to have several positive health effects. Instead of being limited to these compounds already exist, the researchers synthesized a variety of related molecules to generate a product with better antibiotic activity.

The study showed that many of these new molecules are effective against bacterial species such as 'Escherichia coli (Gram negative) and' Bacillus subtilis '(Gram positive) and also against fungal pathogens, such as' A. fumigatus 'and' C. neoformans'. According to lead scientist, Dr. Koff, "the plant polyphenols have been studied largely by its strong antioxidant properties, but little was known about the health benefits they may have. Our work clearly demonstrates its potential as an untapped source--of antimicrobials. "

One compound in particular showed a particularly promising and is likely to serve as a guide to the development of new antimicrobial treatments. In addition, researchers are creating a much wider range of compounds in order to identify even more potent antimicrobial properties.

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Posted in Health

Tags: anti-microbial bacteria flavonoids microbes

Differences between food poisoning and infection

20/10/2011 Comment »

In infections, food is the occasional car sickness, while the agent poisoning is common

Viruses, bacteria and parasites are the three main microbiological food safety hazards that end, sometimes in disease. They can cause infections such as poisoning. Although under both terms often means the same thing, the truth is not shared meaning. In an infection, the disease is caused by pathogenic microorganisms that reproduce inside the body, such as viruses, bacteria or parasites, while the poisoning is caused by the intake of naturally occurring toxins in food or added in a artificial. In infections, food is the vehicle occasionally. The agent poisoning is common.

- Picture: Bob Smith -

If the condition arises as a food contaminated with microorganisms, there is talk of infection. If change is due to toxins produced by germs present in the food, then it is understood that a poisoning occurs. The main pathogens or toxic substances each are:

Food poisoning: Bacteria - Salmonella, Listeria monocytogenes, Campylobacter jejuni - virus-hepatitis A, norovirus and rotavirus, and parasites - Trichinella spiralis, Anisakis simplex -.
Food poisoning: Clostridium botulinum, Staphylococcus aureus, Clostridium perfringens and Bacillus cereus. Chemicals that can cause food poisoning include chemicals, disinfectants, pesticides, and metals such as lead, zinc or cadmium. Plants, fungi and shellfish are foods that can cause poisoning.

The ingestion of food contaminated with pathogenic microorganisms or their toxins cause food poisoning. This concept refers to the pathogenic action of microorganisms, which can occur through two mechanisms: infection and intoxication. The symptoms of both are similar. Both can cause headaches, vomiting, abdominal pain, cramping, diarrhea or dehydration.

Factors influencing the development of infections and intoxications

Food, time and temperature are the three elements involved in the poisoning and infections, if given the right conditions. Among the factors contributing to foodborne diseases, both infections or poisoning include:

Food preparation well in advance.
Keeping food at room temperature rather than in the refrigerator.
Cross-contamination between raw and cooked.
Poor hygiene, both hands as utensils and surfaces.

How to Avoid Them

The key to preventing food-borne diseases is prevention, which begins to avoid pollution, destruction of pollutants and the spread of pathogens. According to the World Health Organization (WHO), the 10 basic rules for safe food preparation are:

Choose foods that have been treated with hygiene techniques.
Apply proper cooking treatments.
Consume cooked food immediately.
Keep refrigerated.
Uniformly reheated.
Avoid contact with raw food cooked.
Wash hands thoroughly before handling food and between food and.
Wash surfaces and utensils that come into contact with food.
Avoid insects.
Use water for any uses.

SYMPTOMS

The most common symptoms of food poisoning are nausea and vomiting. The start time, or time between food consumption and the first signal is shorter than in the case of infection. This is because, in essence, the body reacts faster when experiencing a chemical poisoning (usually develop within two hours after consumption).

The most common symptoms of food infection are diarrhea, stomach cramps, fever and chills (the latter two are most unusual in the case of poisoning). The reaction time is greater because microorganisms need time to grow and attack the body.

In food poisoning, one of the involved pathogens is Salmonella, which can grow in the intestine. The main sources of infection are the people and warm-blooded animals. The pathogen comes to food contamination by food handlers or in the case of eggs and poultry, may be present and in the animal.

In food poisoning, microorganisms that are found in food produce a toxin that in most cases is not eliminated by cooking. It is very difficult to detect because it does not alter either the taste or appearance or odor. The only prevention is to keep germs out of food and these, at adequate temperature.

By MARTA CHAVARRIA

Published in: Consumer.es

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Posted in Nutrition , Health

Tags: food infection, food poisoning salmonella

The feeding of children in summer

18/06/2011 Comment »

How to adapt the feeding of children in summer

In the hot season is a change in appetite of children. Almost all children like food beverages. We must address this change needs to be aware of food during warm weather.

Photo eating watermelon

Cooling foods

Detail, by way of example, some foods and suggestions for this time of summer:

The fruits of the season. Although some children are reluctant to eat fruit is necessary to suit your preferences. Fruit smoothies and taken as refreshments. Various pieces of fruit in fruit salad, mixed with yogurt, mixed with milk or orange juice. They are well suited because they contain lots of vitamins and minerals.

Seasonal vegetables. Vegetables are a great workhorse in feeding children. Should be adapted to your preferences. In a cold puree, garnished with a trocar vegetables, cheese, ... in the form of gazpacho (more liquid)

Natural fruit Photo

Juices and smoothies, although covered by seasonal fruits, it is good to insist on the convenience of these products, which should be natural, homemade, with fresh fruit and trying not to add sugar. At present there are utensils with very comfortable and quick to prepare juices or smoothies, and also are always well received by children.

Water. Care must be water intake, in greater numbers than at other times of year. The juices and smoothies can help in this regard.

Photo with raspberry granita

Ice cream and sorbets. They should be home with natural products with good nutrients. This can serve juices and fruit shakes and time. Some are consumed directly and the other is stored in the freezer. If given shapes are more pleasing to the eye, and this is an important factor in children.

Tips for Good Nutrition

In summer you have on hand plenty of natural foods, fresh and great variety.

Fruits and vegetables in season, are an excellent choice, even for its variety, and has already been mentioned above that are easy to use and enjoyable for children.

The summer schedule, should be careful. In summer it is very easy to skip the hours, but it is not appropriate for children. Routines must be followed that are accustomed to children, it also helps your appetite.

Breakfast is important to start the day. Must contain juice, milk or yogurt and cereal.

Photo of natural gelatins

Avoid fried foods, which are typically the least healthy. The use of iron is important. They also serve stews (with caution), stews and roasts.

Respect digestion, especially before the bathrooms. Be careful to avoid cuts digestion, which have bad consequences.

Snacks, very easy with a simple snack and some juice or liquid. The sandwiches are preferable to the bakery.

Foto: desayuno con lácteos, frutas y cereales

Photo: breakfast with milk, fruits and cereals

Composition of diet

Must obtain a good balance in the composition of the diet, children's meals. Here are some facts:

Fats should not exceed 30% of daily calories. Care fats contain lots of calories. Note that in this chapter are oils, butter, eggs, margarine and animal fats.

Carbohydrates should represent 60% of daily calories from the diet. In this chapter are the bread, cereals, pasta, rice, legumes and nuts.

Photo: cold carrot puree

Proteins are essential for the development and growth of children. They should represent 30-35% of daily calories. In this chapter include meat, fish and eggs. Plant proteins need to be complemented by other foods (beans, rice, fruit, ...)

You have to take care of feeding the children and meet the requirements provident heat and vacation time.

Jaume Borredà

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Posted in Nutrition , Healthy Practices

Tags: summer feeding feeding children summer diet

Strawberries and heart

22/05/2011 1 Comments »

Strawberries, folate and heart health

Spring, natural season for strawberries is the best time to eat these fruits, with an extraordinary composition of antioxidant phytochemicals

A growing number of epidemiological studies suggest a consistent association between the consumption of a diet rich in vegetables and a lower incidence of chronic diseases. The latter include cardiovascular disease, neurodegenerative diseases and various cancers. The great variety of fruits and vegetables available and their complex composition makes it difficult to explain the potential health benefits of these foods. Equally difficult is to identify chemical compounds and the mechanisms of action directly involved in the health effects detected. In recent decades, we have considered vegetable subgroups specifically to evaluate its association with health and / or prevention of disease. (también frambuesas, arándanos, moras, grosellas), son uno de los grupos estudiados. Red fruits, including strawberries (also raspberries, blueberries, blackberries, currants), are one of the groups studied. In addition to other fruits common nutrients, like fiber, vitamin C or folic acid have been identified in the composition range of substances with interesting biological activities. This invites us to consider strawberries as a fruit very attractive both for its taste and culinary possibilities, as being excellent source of antioxidants. From March through June extends an ideal time to savor these sweet fruits, tasty, aromatic, refreshing and delicate.

Increased folate and increased protection of the heart

- Picture: La.blasco -

We have investigated the possible effects of prolonged consumption of strawberries (6-8 units per day) in plasma folate, homocysteine and C reactive protein (CRP). A folate deficiency can lead to elevated blood homocysteine (hyperhomocysteinemia). Recent research has linked this increase homociesteína plasma and PCR with an increased risk of stroke, myocardial infarction and other cardiovascular diseases. These studies suggest that moderate consumption of strawberries may involve a significant increase in plasma folate levels, thereby protecting the health of the heart.

One serving of 250 grams of strawberries provides half the daily requirement of folate

Different analytical studies reveal that the levels of folates in strawberries varies from 30 to 99 mg per 100 g fresh weight, so it is estimated that the average is around 65 mg. In the concentration of this and other nutrients as factors affecting the diversity of genetic variability, environmental conditions, the analytical method, and even crop year, according to warnings from the studies. Dietary Reference Intakes of vitamin D to a healthy adult is estimated at 300 mg daily, 200 mg for children between 6 and 9 years and 150 mg for children 4 and 5. For smaller, 1 to 3 years, which may begin in the consumption of strawberries, the reference amount is 100 mg.

Harnessing the consumption of strawberries during the months that reveals interesting season and dietary intake of folate. One serving of 250 grams of strawberries provides about 50% of the recommended daily intake. Are excellent sources of vitamin A consumption, in general, fresh or minimally processed, unlike other vegetables lose vitamins during cooking or in previous preparations (soak, cut ...).

Vitamin C and antioxidants

It takes just 100 grams of strawberries to cover 100% of the reference intakes of vitamin C, which is estimated at 60 milligrams, with the added bonus of providing a multitude of compounds with potent antioxidant power, as ellagic acid and certain flavonoids : Anthocyanins give color-characteristic-, catechin, quercetin and kaempferol, among others.

Strawberries, plus vitamin C, antioxidant compounds have many biological activities with numerous healthy

Many studies show a wide range of biological activities of natural antioxidant phenolic compounds in strawberries, antioxidant capacity from the modulation and control of cell growth in cancer prevention. Another mechanism of action of phenolic compounds in strawberries refers to the ability to inhibit cyclooxygenase enzymes as responsible for the development of inflammation, a common mechanism in the development of many chronic diseases.

It should be noted that the highest percentage of these interesting findings come from studies "in vitro" laboratory, and little is known about the health effects of phytochemicals, once ingested as part of the fruit itself, absorbed and metabolized. However, it is postulated that the synergy between these antioxidant compounds, which are only seen when the fruit is eaten (and not its isolated components in supplement form), explain the potential protective effects and health promoters. For this reason, and because they are the benefits of consumption of strawberries contraindications (allergy and local reactions in people allergic to aspirin because it contains salicylates), natural strawberry season turns into an extraordinary opportunity to taste this sweet and benefit.

STRAWBERRIES WITH TASTY RECIPES

- Picture: Keith Williamson -

Strawberries, being a delicate fruit, deserve special care in the kitchen. His presentation will prevail with simple elaborations, requiring minimal handling in order to preserve as much as possible their interesting nutritional value.

One serving of strawberries provides a healthy dose of nutrients regulators, such as vitamin C and folate, trace elements (potassium and magnesium) and fiber, with the added value of its low energy intake, only 30 kcal per 100 grams. In developing the recipes, think of the right combination of nutrients to the plate, as well as being tasty, dietary fulfill its function. , kiwi o zumo fresco de ciruelas , en brocheta . This is done to serve strawberries natural, whole, broken or mixed with other fruits in the form of juice, and orange, kiwi, plums or fresh juice in skewer. It is desirable that cream is just a decorative element. , a las cuales aporta el contrapunto dulce. You can give an original touch to the recipes if you add the strawberries into thin slices to a salad of lettuce, carrots and golden apple or a chicory with anchovies and strawberry vinaigrette, which brings the sweet counterpoint.

o como elemento decorativo de una tarta de requesón . Tips strawberries delicatessen snacks will be reserved for exceptional cases are the recipes of cold glass of strawberries and cream, delicate strawberry bavarois snacks or as a decorative element of a cottage pie. , polos y sorbetes. Also used to decorate many desserts and ice cream and jam are made from them, jams, jellies, mixed with yogurt, and sorbet poles.

SOFT FRUIT

Strawberries are delicate fruits, so to be consumed soon after harvest to prevent the physical deterioration and nutritional value. If you do not be consumed immediately, they can keep up to three days if stored in the warmest part of the refrigerator, spread (not overlapping) to avoid damaging each other with their own weight. Before serving, wash with water to remove impurities and prevent potential health risks. The best time to eat strawberries is spring. If possible, choose thick, bright, fresh, with the stems intact, and a distinctive color and aroma.

Author: By MAITE Zudaire
Posted in Eroski

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Posted in Nutrition , Health

Tags: antioxidants, folate strawberries heart health

Plan healthy meals

24/06/2010 3 Comments »

Planning is the key to preparing healthy meals

Planning healthy meals can be difficult, especially if cooking for a family that is accustomed to a routine of unhealthy foods. With some knowledge of basic nutrition, however, you can get your family eating healthy without even realizing it.

The key to creating healthy meals is to plan

Planning meals for a week and make sure that each week has all the necessary ingredients. Avoid leaving the healthy meals because it has a tomato, because it lacks an element. Plan your meals before going out to purchase, prepare a list of ingredients. The purchase is important to purchase only the foods on your list and avoid impulse buying temptations of unnecessary products and inconvenient, do not get excited about the sales techniques, the appearance of products by advertising. This provision also helps keep food costs at a minimum, it will buy natural foods, less costly, rather than processed foods.

Currently has a good variety of items that can save cooking time such as slow cookers, useful for steaming, cooking tools and programmable microwave are also useful, and not everything that passes through the microwave has to be unhealthy . A programmable slow cooker will cook food all day while at work. When you get home, have a delicious and healthy food, waiting and ready for the whole family.

On the weekends you can prepare meals in advance and store in secure containers. When you are busy or occupied by the afternoon to accompany their children in sports games or practices, extension education, which can be used is a healthy meal and prepared in advance. There is a variety of wholesome foods prepared at home and saved the rest of the week. This is not only applicable in a family home but also in a single house.

When you are planning meals for the week, prepare a program of daily meals and daily routine. This will help decide which days are best for certain foods. For example, perhaps you have time to cook something extra and special on Friday night, but the rest of the week is so hectic, it is not known whether it will be possible. You can plan these special recipes that you want to try for Friday and for the other days busy preparing other simple but healthy meals.