Wellness Katie: Nutrition

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Showing posts with label Nutrition. Show all posts
Showing posts with label Nutrition. Show all posts
The foods we recommend below have a low Glycemic Index and are high in fibre, helping to control blood glucose levels. Including them in your diet is key to controlling diabetes, and if you are not diabetic they help prevent you from developing it.

Foods That Lower Blood Sugar Level


1. Sweet potato


Potatoes have a high glycaemic index, which raises blood sugar rapidly, but sweet potatoes have low glycaemic index and are equally nutritious.

In addition, sweet potato meat contains even more fiber than skin, so it's especially good if you have diabetes.

2. Rye bread


Bread is often a "forbidden" food for diabetics because it is rich in simple carbohydrates that immediately raise blood sugar. However...

Rye bread, spelt bread and 100% whole wheat bread have a Glycemic Index below 55, which gradually releases glucose into the blood and does not cause sharp peaks.

3. Apple


With the exception of pineapple and melon, most fruits have a low glycemic index, especially apples and blueberries.

This is due to its high water and fiber content that compensates for its natural sugar (fructose).

Keep in mind that, as fruits ripen, the Glycemic Index (GI) increases. Fruit juices also have a high GI because some of the fiber is removed. So when you make them at home, at least don't strain them and the loss will be less.

4. Oats


Oatmeal has a double advantage:

It has a GI below 55 and contains a type of fiber (beta-glucans), which helps maintain glycemic control by improving insulin sensitivity.

The best thing to do in case of diabetes is to save it. Your flour is also healthy, but should be consumed in small amounts because it is rich in carbohydrates (1 cup contains 28 g of carbohydrates).

5. Nuts


They are very rich in dietary fiber and their GI is reduced.

They are also a source of phytochemicals such as flavonoids, minerals such as potassium and magnesium, and antioxidant vitamins that help improve insulin resistance.

Ideally, nuts should be processed as little as possible. Those with flavorings or coatings have higher GI values.

6. Garlic


The medicinal virtues of garlic have been well known for centuries. In addition, it has been scientifically proven to contain compounds that help improve insulin resistance.

Research by the American Chemistry Society has shown that its antioxidants protect the heart from diabetes-induced heart disease.

You can take it raw, add it to salads, or use it as a dressing to flavor your dishes.


legumes


7. Legumes


Chickpeas, lentils, beans or peas have a reduced glycemic index and, above all, a lot of fibre.

Research has shown that the addition of legumes to the diet improves glycaemic control and reduces the risk of coronary heart disease in people with type 2 diabetes.

Ideally, 3 servings a week.

8. Cod


Fish, like meat, does not contain carbohydrates, so its GI is 0.

However, a 5-year study of Norwegian women found that eating cold water fish, especially cod, helps control and prevent diabetes, which is not the case with meat.

Whenever possible, it is best to choose fish as a source of protein in the diet.

9. Avocado


Consuming 100 g of avocado daily (a quarter of a large piece) helps reduce cholesterol and glucose levels.

The reason is that it contains 9 g of fiber per 100 g of food, which prevents blood glucose levels from rising rapidly.

Good avocado fats also help improve cardiovascular health.

10. Yogurt


Drinking yogurt daily helps reduce the risk of type 2 diabetes.

This was demonstrated in a large meta-analysis conducted in 2014, according to which yogurt is the only dairy that decreases the risk of this disorder.

Of course, yogurt must be natural. Sweetened or flavored yogurt contains sugar and sweeteners that should obviously be avoided if you have diabetes.

SEE ALSO: Foods That Can Prevent Cancer - Based on Studies

DO YOU KNOW WHAT THE GLYCEMIC INDEX IS?


This term is used to measure how quickly carbohydrates from a food pass into the blood as glucose after being digested. Logically, the faster this process takes place, the more sugar peaks are produced and the worse it is for your health.

The glycaemic index of a food can be low, medium or high and is measured with a numerical scale from 0 to 110. The higher this value is, the more glycaemic rises it causes by eating them:


  • The GI is high if it is greater than 70.
  • The GI is medium if the value is between 56 and 69.
  • The GI is low when it ranges from 0 to 55.


Remember that this term only refers to foods that contain carbohydrates.

The 10 Foods That Lower Blood Sugar Level

The 10 Foods That Lower Blood Sugar Level

A baby's delicate stomach can't take any food. The maturation process required by the digestive system means that the baby is not prepared to digest certain foods during the first months of life, when in addition only breast milk is sufficient to cover its nutritional needs.

However, from 6 months, the baby needs other nutrients and pediatricians give parents some tables or recommendations on how, when and in what order to introduce food in the baby's diet. watch out! A child under the age of 2 years old should never eat these foods.

Never Give These 7 Foods To a Baby Under 2 Years Old

Salt


You might find it crazy to cook without salt. When you prepare different porridge for your little one and try them, you will find them terribly unsavory. However, too much salt is very harmful to children. With the sodium in the food and the sodium in the milk, they have enough.

Beverages


If you're a fan of cola drinks or sugary soft drinks, it's possible that - when your little one sees you drinking them - he'll want some too. Don't give him! The amount of sugar they have, in addition to caffeine, artificial coloring and sweeteners will affect your sleep cycle, make you irritable, lose your appetite and can lead to obesity.

Honey


Many people don't know it, but this food can cause botulism by containing the bacterium Clostridium botulinum. If - after eating honey - your little one gets intoxicated with it, you should take him immediately to a hospital because it can have deadly consequences. Some of the symptoms are: Seeing double or blurred, drooping eyelids, difficulty speaking or swallowing, dry mouth and muscle weakness.

Peanuts


Actually, any nut is totally forbidden. In addition to producing allergies, this food is one of the most frequent causes of child choking. Therefore, children should not consume it until at least their fifth birthday.

Candies


Actually any processed sugar or sweeteners. If you're going to give your little one a fruit dessert, you don't need to add any of these foods. In addition, sweets - in whatever format they come in - are full of empty calories (i.e. they don't provide any nutrients), and saturated sugars. Watch out! Kids can't eat chewing gum or snacks like Doritos, Chips, etc.

Sausages


Not only are they a source of processed meat, which means they are full of nitrates, sodium and fat, but they also make choking easier. Although they are easy to prepare and children love them, beware! If you give them to them, try to cut them into very small pieces and cook them only on special occasions.

Swordfish and bluefin tuna


they are fish with a high mercury content so the baby should not take them until the age of 3 years old.


SEE ALSO: Healthy Kids Thrive in the Kitchen


Watch out! Never Give These 7 Foods To a Child Under 2 Years Old

Watch out! Never Give These 7 Foods To a Child Under 2 Years Old

Apple vinegar is one of the two most recommended natural remedies and I use it almost everyday, along with coconut oil. I use it and celebrate it for several reasons, including detoxification, improved digestion and as a natural energizer.

In addition, it can be used as a key ingredient for personal care as a conditioner, to whiten teeth and as a household cleaner. There are several medical studies suggesting that the use of apple cider vinegar can help cure reflux or heartburn, blood pressure, improve diabetes, and support weight loss.

10 Reasons To Use Apple Vinegar Everyday


The benefits of apple vinegar come from powerful healing compounds, including acetic acid, potassium, magnesium, probiotics, and enzymes. Acetic acid has the ability to kill dangerous bacteria and at the same time promote the growth of beneficial bacteria. Because acetic acid kills unwanted bacteria, it essentially acts as a natural antibiotic. This leads to many benefits related to skin, digestion, immunity and health, and no side effects :).

In addition, apple cider vinegar is a good source of polyphenols. Research supports the role of polyphenols in the prevention of cardiovascular disease, cancer, neurodegenerative diseases such as Alzheimer's, osteoporosis, and diabetes. Be sure to buy raw apple vinegar with the "mother" which means it still contains the beneficial compounds including probiotics.

Here are the 10 Reasons why you should use apple cider vinegar everyday:

1. Detoxification of your body


Apple vinegar is a natural depurative of the liver and a lymphatic tonic that helps detoxify your body. It helps balance the body's pH and stimulates the cardiovascular system, intestinal mobility and lymphatic drainage.


SEE ALSO: NATURAL LIVER CLEANSING FOODS (NATURAL LIVER DETOX)

2. Natural conditioner and deodorant 


Can be used as a natural hair conditioner, and gives it a lot of shine. Take an empty bottle of shampoo, then fill it with 1 tablespoon of apple vinegar and 1 cup of water. Pour this into the hair after shampooing three times a week for best results. Bad bacteria and yeasts are a major cause of body odor. The armpit can remain moist which also makes it a breeding ground for bad bacteria. Simply rubbing a little apple vinegar on your fingers and running in the armpit can kill the yeast and neutralize the odors keeping it smelling fresh all day long.

3. Natural Tooth Whitener


One of the most common uses is as a natural tooth whitener. Use apple vinegar with a finger and rub it on your teeth for 1 minute. Then rinse the mouth with water. The pH of apple cider vinegar can remove stains from teeth that help naturally whiten.

4. Regulate PH and improve reflux, heartburn and heartburn


Some of the main causes of reflux, heartburn and heartburn are an unbalanced stomach pH and lack of enzymes and probiotics. Cider vinegar is full of all these nutrients. Add 1 tablespoon of apple vinegar in a glass of water and drink it five minutes before meals.

5. Strengthen bacterial flora and eliminate Candida overpopulation 


Millions of people around the world struggle with Candida and fungi. Side effects can be bad breath, lack of energy and digestive problems. Vinegar contains probiotics and a type of acid that promotes the growth of probiotics that help kill Candida. Remove sugar from your diet and consume 1 tablespoon of apple vinegar a day as part of a yeast cleanse.

6. Improve metabolism and help you lose weight


A study published in the Journal of Diabetes Care found that consumption of apple vinegar may promote weight loss. There are several reasons, it promotes fat loss, reduces sugar cravings, and improves detoxification. Another study found that acetic acid supplementation found in apple cider vinegar reduces body fat in mice by 10%.


SEE ALSO: HOW TO LOSE WEIGHT NATURALLY AT HOME IN A MONTH

7. All-Natural Household Cleaner and Flea Relief 


The anti-bacterial properties and balanced pH of apple vinegar make it a perfect household cleaner. Fill a spray bottle with 50% water and 50% vinegar then spray windows and surfaces for cleaning. Mix a 50/50 solution of vinegar and water to invite your pet to enjoy a tub. Do this once a day for several weeks to get rid of flea pests.

8. Blood Sugar Levels, Diabetes and Blood Pressure Problems


Medical research has shown that the acetic acid found in apple cider vinegar can balance blood sugar and improve diabetes. Put apple cider vinegar in salads or consume 1 tablespoon dissolved in water before meals. In a 2009 12-week study they found that consumption of apple vinegar lowered triglycerides and blood pressure significantly.

9. Seasonal allergies, colds, and skin problems 


Another miracle cure is for allergy. Vinegar helps break down the mucus in your body and support lymphatic drainage. Apple cider vinegar is the ultimate remedy to cure a quick cold and malaise in general! Because it is loaded with vitamins and acetic acid boosting probiotic is a great natural remedy. Take 2 tablespoons of apple vinegar in a glass of water 3 times a day.

10. Fungi, warts and skin problems


The pH of apple vinegar makes it an excellent remedy for skin problems. Rub apple vinegar in an area or use it to wash an area then put coconut oil and essential oils in the area to further support healing. The anti-bacterial and anti-fungal compounds in apple cider vinegar make a great natural cure for skin and nail fungus. Simply rub on the area of 2x mushroom daily. In addition, the use of a mixture of coconut oil and oregano oil is ideal for killing the fungus.
Put apple cider vinegar typically on the wart and then cover in band aid or bandage. Leave to act overnight and remove in the morning. You can see the results in a week or it could take longer. Thousands of people have sworn that apple cider vinegar cured warts and other skin problems.

This is just some of the many uses of apple vinegar, it has been consumed for about 5,000 years! Historical records show that apple juice has been fermented in vinegar since before 5000 BC. Throughout the ages, apple cider vinegar has been used to stimulate circulation, aid in liver detoxification, to purify the blood, cleanse lymph nodes, and improve immune system response.

In fact, Hippocrates often prescribes it for coughs and colds when mixed with a touch of honey. Vinegar is produced in a similar way to other fermented drinks Kombucha, Kefir and Wine. Like all fermented products, apple cider vinegar is made using an active yeast that is combined with the natural sugar of crushed apples. The yeast actually consumes the sugar and uses it to grow healthy bacteria, which is how fermentation takes place.

The best apple vinegar for more therapeutic use should be made from certified organic apples, no pasteurization is necessary. The acidity of vinegar is sufficient to prevent unhealthy bacteria (including E. coli) from developing. After the fermentation process is complete, the result is the formation of acetic acid, the main beneficial compound in apple vinegar. Sometimes it may seem cloudy or have "cobwebs", but this is a good thing. This cloudy brown appearance of LCA, as well as the yeast strands that may be present, are actually a sign of the fact that the cider is of good quality. These filaments are living yeast fragments, and they are actually living. Although fructose is used, the sugar is consumed during fermentation, so almost none of that is ingested in the finished product. It has about 5.3 calories per tablespoon, and a little usually goes a long way. So they end up with a very beneficial drink and practically no calories or sugar. In fact, one of the biggest benefits of consuming vinegar is that it has a positive effect on blood sugar levels, helping to keep them stable and reducing the risk of diabetes or hypoglycemia.

Where to buy apple vinegar? It is important to keep in mind that not all apple vinegar is created equally! To get the most out of using LCA, be sure to buy raw and with the "mother" intact, which means it still contains the beneficial compounds including probiotics. It is imperative that you select organic apple cider vinegar, unfiltered, unpasteurized and reap its many health and beauty benefits. Rule number 1? Look for cloudy vinegar; this is the sign that the friendly enzymes and bacteria that promote healing have not been eliminated. Yeast strands is what is known as the "mother" (the mother of probiotics). One of the best brands of local and organic production is Saludix Flora.

After seeing all these benefits that apple vinegar brings to your health you should not hesitate to start consuming and using it. Don't wait any longer.

10 Reasons To Use Apple Vinegar Everyday

10 Reasons To Use Apple Vinegar Everyday!


Although the health community mostly defends the glass of milk as an example and good practice of a healthy diet and nutritional quality (for example with campaigns such as Get the Glass), the milk and dairy is a food group harshly punished by the new nutritional trends. The lactose intolerance of a good part of human beings has contributed to reinforce this black legend. Or books like "Your life in your hands", written by geochemistry teacher Jane Plant, have fanned the flames against them, as the author thinks she was cured of breast cancer by stopping drinking milk and dairy products.

Are Milk and Dairy Healthy? Do They Cause Cancer?


Also the latest trends in the so-called paleolithic diets, especially those more in line with Loren Cordain's guidelines, restrict them significantly, since according to these approaches did not appear in the diet of our ancestors. This argument is usually reinforced by the possible presence of antibiotics or hormones that industry uses on livestock (something that can really be a problem) and by the supposed nutritional degradation that occurs during pasteurization. Specifically, this process in which the product is heated to high temperatures for a very short time in order to eliminate microorganisms, is one of the most criticized, being blamed for a good number of drawbacks that, according to some, surpass its more than interesting sterilizing efficiency.

As you can imagine, for a server the argument "we are the only animal that continues to drink adult milk" is not enough. We are the only animal that does many things, without having to be bad or negative because of it. Although some of the advocates of these anti-dairy theories propose different mechanisms and studies to justify them, the most direct way we have to check if all these fears really make any sense is through epidemiological studies. If dairy products cause breast cancer, we will find a higher prevalence of this disease among women who consume it in greater quantity. Or if its intake affects the cells of our pancreas, the increased incidence of diabetes will also be evident.

Fortunately, extensive reviews and meta-analyses have recently been published on the subject, so we won't have to go study by study because many experts have done so before:

Nutrients


- A systematic review and meta-analysis of the effects of pasteurization on milk vitamins, and evidence for raw milk consumption and other health-related outcomes was published in 2011, in which it was concluded that although the process causes some decrease in the concentration of some vitamins, they are not many nor is it a particularly important reduction. Regarding the consumption of raw milk, the review did not identify solid studies that found neither clear advantages nor disadvantages.

- The publication of "Unpasteurized Milk: A Continued Public Health Threat" (2009) also highlighted the large number of risks involved in consuming unpasteurized milk and the lack of scientific evidence regarding the accusations of nutrient loss after this process. The following table included described in detail how little various nutrients were affected.

Cancer


- In 2011 the meta-analysis "Dairy consumption and risk of breast cancer: a meta-analysis of prospective cohort studies" was published, reviewing studies on breast and dairy cancer and concluded that higher consumption correlates with lower incidence of this type of cancer (inverse relationship).

- In 2012 in the meta-analysis "Dairy products and colorectal cancer risk: a systematic review and meta-analysis of cohort studies" the researchers also concluded that a higher total consumption of dairy and milk was associated with a lower rate of colorectal cancer. The 2004 study "Dairy foods, calcium, and colorectal cancer: a pooled analysis of 10 cohort studies" reached similar conclusions.

The 2008 meta-analysis "Dairy products, dietary calcium and vitamin D intake as risk factors for prostate cancer: a meta-analysis of 26,769 cases from 45 observational studies" also found no correlation between dairy consumption and prostate cancer. On the other hand, the global review Evaluating the links between intake of milk/dairy products and cancer published in 2012 analyzed the studies that have investigated during the last years the relationship between dairy and cancers of the gallbladder, prostate, breast and colon. The authors found no clear evidence of any association with prostate cancer and found an inverse relationship (more dairy - less cancer) in the rest.

- The research "Milk and dairy consumption and risk of bladder cancer: a meta-analysis" (2011) found no solid scientific evidence associating the consumption of milk or dairy products with gallbladder cancer.

Diabetes


- In the 2009 article "Milk products, insulin resistance syndrome and type 2 diabetes" the inverse correlation (more dairy - less diabetes) between dairy consumption and diabetes and the metabolic syndrome was highlighted and references from studies confirming this were included. Similar conclusions were reached in the 2010 review "The consumption of milk and dairy foods and the incidence of vascular disease and diabetes: an overview of the evidence".

- Similarly, in the 2012 review of which we spoke in an earlier article "The relationship between high-fat dairy consumption and obesity, cardiovascular, and metabolic disease" in the different included studies no relationship was found between dairy and diabetes, or the one found was an inverse relationship.

Mortality and Other Diseases


- These are the meta-analyses on cardiovascular diseases, all of them with favourable or neutral results for dairy products:
- In 2015 the meta-analysis "Dairy products consumption and metabolic syndrome in adults: systematic review and meta-analysis of observational studies" concluded that higher dairy consumption was associated with lower risk of metabolic syndrome.

- The review A systematic review and meta-analysis of elevated blood pressure and consumption of dairy foods" (2012) concluded that higher consumption of skimmed dairy products is associated with lower blood pressure and that whole dairy products have no association with this pathology.

- The 2008 meta-analysis "The survival advantage of milk and dairy consumption: an overview of evidence from cohort studies of vascular diseases, diabetes and cancer" analyzing studies that investigated the correlation between dairy and mortality in relation to cardiovascular disease, diabetes and cancer, concluded that there is a correlation between increased survival and increased dairy intake.

Conclusion: Dairy products are associated with better health and lower mortality

It seems to me that the evidence is strong. If you do not have any kind of intolerance, dairy and milk do not seem to be bad at all, quite the contrary, your usual consumption has a lot of benefits and the most reasonable decision is to take them after pasteurization. The hypotheses and theories against them may be interesting or sound good, but for the moment the epidemiology contradicts them categorically.

However, drink milk, cheese and yogurt as naturally as possible and avoid added sugars and high processing, which result in products more similar to soft drinks or sweets than real food. A drinkable one of those given to children at snack time is much less recommended than a normal glass of milk. And even a glass of water.

It is true that much of the research on dairy products has been funded by industry, but there are also many independent studies and the review "Relationship between funding sources and outcomes of obesity-related research" (2012) found no evidence that there were differences between the results depending on their funding.

Are Milk and Dairy Healthy? Do They Cause Cancer?

The egg is a particularly attractive food to delve into. It is full of nutrients and yet has been demonized for decades because of its high cholesterol and fat content and its unfavorable results in relation to cardiovascular disease in various studies. Although in recent years the stringent restrictions of yesteryear (which were almost banned) have been relaxed to some extent, there is much confusion about the appropriateness of their consumption.

Is it Bad To Eat Lots of Eggs? How Many Eggs Is It Safe To Eat Per Day?


The egg is a cheap food, easy to obtain, which provides a large quantity and variety of proteins and fats (saturated, monounsaturated and poinnsaturated), cholesterol and many vitamins. With regard to cardiovascular risk, many analyses have been carried out depending on how it affects cholesterol levels, but this type of assessment is not very useful. Firstly, because it has been repeatedly demonstrated that the intake of eggs does not usually affect colestrol in blood in most people (not to mention the discrepancies that there are in some circles regarding the levels of cholesterol most recommended by studies such as this). Secondly, because it is more practical to skip the intermediate step of cholesterol and analyze directly what the studies say about its relationship with cardiovascular disease.

It is relatively simple to analyze the short-term effect of eating eggs frequently. Intervention studies show that they are mostly positive. If we refer to the long term, decades ago several researches were carried out that related their intake with an increase in cardiovascular risk. An article like this has even been published recently: Dietary cholesterol and egg yolks: Not for patients at risk of vascular disease in 2010 (it is an opinion-review, not epidemiological) alerting of the risks of eating eggs, with the consequent subsequent discrepant responses (so that they later say that there is scientific consensus).

The problem with old epidemiological studies is that they did not isolate the effect and possible influence of other foods. That is, the increased risk could be caused by the egg, bacon, coffee or butter toast that usually accompanies eggs. Or by any other factor. This is highlighted by the probably best reviews that have been made on the subject and which I strongly recommend reading: A Review of Scientific Research and Recommendations Regarding Eggs (2004) and Egg Consumption and Coronary Heart Disease: An Epidemiologic Overview (2000).

As the methodology of the studies was refined, especially by separating in more detail the influence of different foods, the risk disappeared. It occurred most dramatically in the famous massive 1999 study "A Prospective Study of Egg Consumption and Risk of Cardiovascular Disease in Men and Women," which followed nearly 120,000 people for 14 years. No increased cardiovascular risk was found among people who ate more than one egg a day (although it was found among people with diabetes).

How Many Eggs Is It Safe To Eat Per Day


Since then and over the last ten years most studies have reached similar conclusions.
On the other hand, in an analysis of what these risks socially mean, the 2009 review "A comparison of egg consumption with other modifiable coronary heart disease lifestyle risk factors: a relative risk apportionment study" calculated that limiting the number of eggs would, at best and for most people, reduce the risk by less than 1%. A really negligible impact.

A number of positive results that have been obtained among people with diabetes remain to be clarified. Let us hope that future research will shed light on this.

Is it Bad To Eat Lots of Eggs? How Many Eggs Is It Safe To Eat Per Day?


In conclusion, my view is that there is no compelling evidence that eating eggs is a health risk, and they are an exceptional and affordable nutritional option. As I have said on other occasions, I think it is much more important to eliminate factors with a demonstrated increased risk: stress, sedentary lifestyle, smoking, obesity, refined carbohydrates, alcohol and so on. If you are very prudent, you can limit yourself to one egg a day, as all the most recent and rigorous studies do not find any risk up to this amount. It will be enough for you to watch your usual blood indicators and results to monitor how your body responds and if, as expected, you do not see anything out of the ordinary, you will even be able to increase this amount considerably without any problems.

You also don't need to emulate Margaret Tatcher, with her 28 eggs a week.

Is it Bad To Eat Lots of Eggs? How Many Eggs Is It Safe To Eat Per Day?

Why do you have to be careful in summer when eating eggs or mayonnaise? In the summer months, mothers often repeat ad nauseam that you have to be careful with certain foods, especially if you eat away from home. The reason is simple, during this time food poisoning increases due to eating foods that contain toxic microorganisms.

What To Do in Case of Food Poisoning


Summer poisonings are more frequent for two main reasons.

"On the one hand, because natural causes favor it, since bacteria, which are present in the soil, air or water, grow faster in the hot months (they need temperatures between 36 and 37 degrees Celsius to live and reproduce) and on the other hand, there is a greater tendency to eat outdoors (barbecues, picnics, swimming pools, travel, etc.), where security controls are not the same as in a home kitchen."

Among the main mistakes that are made to increase the risk of intoxication, the specialist points out maintaining inadequate storage temperatures, undercooking food, improper hygiene and leaving products cooked at room temperature for several hours.

The severity of a poisoning and the symptoms a person has will depend on the amount of contaminated food ingested, the person and the type of organism causing the contamination.

The first symptoms usually appear between 2-6 hours after ingestion. The most common are stomach upset, diarrhea, fever, vomiting, abdominal cramps, dehydration, general weakness and headache. "The people who are most susceptible to this type of illness are children, pregnant women, the elderly and individuals with weakened immune systems, so we must pay special attention to these groups," he adds.

The foods that cause the most poisoning


Among the foods that most often cause food poisoning, we highlights:


Eggs
This food may contain the bacteria Salmonella, which causes diarrhea, vomiting and fever. The risk of intoxication is greater when consumed undercooked, with the yolk soft, or raw, in the case of mayonnaise preparation.

"A good option is to opt for pasteurized eggs, since this process eliminates possible bacteria."

Mayonnaise
According to the specialist, homemade mayonnaise is the ideal way to avoid poisoning, the problem is that the risk of contamination is great if there is a lack of hygiene and handling.

"You should never eat mayonnaise in packages or containers outside the refrigerator," he says. "It is preferable to take mayonnaise, served in individual disposable airtight bags."

Green leafy vegetables
Green leafy vegetables offered in buffet restaurants may contain hidden bacteria. The expert points out that in these cases it is not enough to wash them with water (unlike at home, where the product can be sanitized in this way), it is necessary to disinfect to eliminate microorganisms.

"Soak the vegetables for about 15 minutes in a solution of water and sodium hypochlorite. For every liter of water we need a spoonful of hypochlorite of good origin and without smell", he adds.

Meat
Meats may also contain bacteria such as Clostridium perfringens. The meat must always be kept at a temperature of less than 5ºC and, at the moment of consumption, it must be eaten well done.

What To Do in Case of Food Poisoning - Seafood


Seafood
Raw or improperly cooked shellfish may contain harmful viruses and bacteria. To avoid intoxication it is necessary to follow some handling and hygiene measures.

Thus, we should make sure that they have a good smell and a bright appearance (although the colour of the mussels does not always reflect the quality, but indicates whether they are female or male). In addition, the shells of clams, cockles, mussels and oysters must be hermetically sealed. If they are not closed it means that the animal is no longer alive. The liquid that sometimes comes out of the shells must be clear, abundant and smelling of the sea.

Sausages
The sausages must be removed from the original packaging and stored in containers with lids.

"When serving, use a fork to pick up individual slices, avoiding handling the food with your hands," he says before adding that it is best to eat it within two days after opening. "If you see that the sausage has a change in coloring, this is a sign that the bacteria are already present", he insists.

Canned products
Canned products have an internal varnish that preserves their contents; however, small bumps can break this protection. When opening a can, make sure there are no bubbles, as if it were fermenting.

"If we open a can and do not want to consume all its contents, it is best to remove it from the packaging and store it in another container with a tightly closed lid and consume it in up to three days," he says.

Hot Dog
Finally, the specialist points out that hot dog sausage can carry the bacterium Listeria monocytogenes. To avoid eating sausages that are not refrigerated, they need to be cooked for five minutes.



How to treat food poisoning


In most cases, the poisonings are mild and symptoms disappear within two to three days, when contaminated food is completely eliminated.

"However, food poisoning can be aggravated, even leading to the death of the affected person, although these extreme and very rare cases are caused by Clostridium botulinum poisoning, which causes botulism, for example".

In general, the following steps can relieve symptoms of food poisoning and prevent dehydration in adults:

  • Drink plenty of fluids such as fruit juices, caffeine-free drinks, and broths to replace fluids and electrolytes.
  • Drink small sips of clear liquids or crushed ice if there is still a problem with vomiting.
  • Gradually reintroduce foods. We can start with soft, easily digestible foods such as rice, toast or bread, cereal, lean meat, applesauce and bananas and avoid fatty, sugary, dairy, caffeine and alcohol foods until full recovery.
  • Infants and children have special concerns. They are likely to become dehydrated more quickly from diarrhea and vomiting, so consult your pediatrician.
RELATED: Foods That Boost The Immune System and Help Your Defenses

What To Do in Case of Food Poisoning

Are you looking for an effective diet that allows you to lose weight quickly? There are many diets that promise to help you regain your ideal weight without much effort

Experience has taught us that espresso diets don't work, but these ten breakfasts will help you lose weight quickly.

Easy to prepare, nutritious breakfasts, Want to Know More, Stay till the end Remember to Share This With Your Friends.

10 Low-Calorie Breakfasts To Speed up Metabolism and Lose Weight


Ten low-calorie breakfasts that will make you lose weight quickly


Here are ten recipes to help you prepare delicious low-calorie breakfasts that will speed up your metabolism and make it easy to lose weight.

1. Eggs with sautéed vegetables: In a frying pan with a little oil, place the vegetables of your choice with thyme and salt, sauté them and add 2 eggs at the end.

2. Melon with yogurt and cereals: To prepare this recipe, cut a melon into small pieces which you will mix with a glass of yogurt and 30 grams of cereals.

3. Yogurt, strawberries, banana and almonds: In a blender place a banana, eight almonds, fifty grams of strawberry and a glass of yogurt; beat everything and enjoy this delicious drink.

4. Cinnamon and quinoa apples: Cook the quinoa until it is al dente, then add two caramelized apples and sprinkle them with cinnamon powder, a delight for the palate!

Avocado and eggs


5. Avocado and eggs: This recipe only requires that you take some boiled eggs and combine them with half an avocado. Season with lemon, salt and a little olive oil.

6. Asparagus with salmon: This is a real low calorie but very nutritious breakfast, combining 100 grams of salmon with 150 grams of asparagus in a dish.

7. Super complete breakfast: Add in a bowl thirty grams of oats, two tablespoons of chia, one hundred and fifty grams of hazelnut milk, goji berries and honey.

8. Tofu and eggs: Take the chopped tofu and fry it with oil, onion, garlic, mushrooms, corn and peas. Then, beat the eggs and pour them on top; stirring constantly.

Egg and spinach omelette


9. Egg and spinach omelette: You must cook the fresh spinach first for five minutes and then add two whipped egg whites. Stir until well cooked.

10. Cottage cheese: This is an excellent choice for breakfast. All you have to do is spread a hundred grams of this cheese on a slice of bread. You'll be more than satisfied.


RELATED: Low Carb Desserts - Low Carb Coconut Chia Pudding with Goji Berries

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10 Low-Calorie Breakfasts To Speed up Metabolism and Lose Weight

This recipe was created in honor of the Russian dancer Anna Pavlova during her tour in New Zealand and Australia. Who is the creator of this deliciously refined dessert is controversial - but we don't care about that, as long as it tastes good. And it does, very much so!

Pavlova - Divine Dessert, deliciously crispy and fluffy at the same time


INGREDIENTS

MERINGUE

3 egg whites
1 cup sugar
1 teaspoon cornstarch
1 teaspoon white vinegar
1 teaspoon vanilla extract
1 pinch of salt

CHANTILLY CREAME

1 package whipped cream
2 tablespoons powdered sugar

FRUITS

2 cups of different fruits: Kiwis, raspberries, peaches, grapes, etc. and cut into portions

PREPARATION

STEP 1

Beat the egg whites until snowy and slowly add the sugar. Carefully fold in the cornstarch, the vinegar and the vanilla extract. To one third of the meringue spread on a baking sheet laid with baking paper with a diameter of about 20 cm. Using a pastry bag, sprinkle the other two thirds on the "bottom" to make a crown and bake at 100 degrees (or less) for 2 hours. He is done as soon as the outer shell is hard. Turn off the oven and leave it for a few minutes with the door halfway open. Then remove from the oven and let cool.

STEP 2

Beat the cream and add the sugar.

STEP 3

Put the meringue on the plate, top with cream and garnish with fruit.

Pavlova meringue-based dessert


If you already buy a finished "Chantilly Creame" and contain this vanilla, you do not need to add extra vanilla extract in the meringue itself!

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Pavlova: Divine Dessert, deliciously crispy and fluffy at the same time

Although it seems that a hot chicken soup helps during a flu, there are foods that contain essential nutrients for our defenses. Ingesting them in correct amounts can save us from more than one aversion.

Foods That Boost The Immune System and Help Your Defenses - Brazil nut


It is well known that what we eat has important and profound effects on our health, from the density of our bones to the performance of our brain. One of the fundamental principles is to provide our immune system with the ability to defend itself against bacterial, fungal and viral attacks. You can follow a "healthy" diet, have a good figure, strong teeth and, at the same time, defenses that defend nothing. Indian physician and researcher Ranjit Chandra of Memorial University of Newfoundland, Canada, published a study describing the relationship between food and our defenses: "Nutrition is a fundamental factor in the immune response, and malnutrition is one of the most common causes of immunodeficiency in the world. "The three nutrients that play a major role in maintaining a good immune system are selenium, zinc and vitamin B6 (although they are not the only ones, for example iron is also involved, but to a lesser extent).

Selenium in nuts, mushrooms and cod

Why are Spanish farmers a bull? Higher genes? Maybe. Another option may refer to this habit of eating garlic as someone who eats pipes, raw and everything. This food is a good source of selenium, a chemical element of the nonmetals group. In a study published in "The Journal of Nutrition" by researcher John R. Arthur and his team, the Rowett Reseach Institute, explains that "selenium has great potential to influence our immune system. But in the scientific world, getting answers inevitably leads to new questions. John Arthur explains that "only when all the functions of selenoproteins are described will we be able to fully understand their role in maintaining optimal immune function. There are many foods (that we love) that are good sources of selenium. Here are some examples from data from the United States Department of Agriculture (USDA):

  • Garlic It contains 14.2 micrograms per 100 g. One third of the recommended daily amount.
  • Brazil nuts. These are selenium queens by far. 100 grams contain 1,917 micrograms (or almost the same, 2 milligrams), which is equivalent to 3,485.4% of the recommended daily amount.
  • Atlantic cod, dry and salty. It contains 147 micrograms of this nutrient, which far covers our daily needs.
  • Shiitake mushrooms. These Asian mushrooms, typical of Japanese cuisine, contain 46 micrograms (per 100 g), which practically covers the daily needs of our body.

Foods That Boost The Immune System and Help Your Defenses - Garlic


All are important, but B6 is fundamental

All nuts are appreciated for their nutritional values, more now that fats have lost that reputation for "bad" they had. Pistachios are distinguished among all nuts, not only for their taste (and price), but also for their high vitamin B6 content. One of its functions is to play an important role in the creation of antibodies. For this reason, as explained in his book "Let's buy lies" José Manuel López Nicolás, the European Food Safety Authority (EFSA) believes that you can advertise a product containing at least 15% vitamin B6 per day. with slogans like "help your defenses" or "help the immune system". Peppers are one of the kings of this vitamin, specifically a characteristic of Mexico, Chile pasilla (named for its dry, raisin-like appearance), but it is not the only one. 100 grams of these foods will provide us with all the vitamin B6 we need:

  • Salvia This spice is rich in this nutrient, since it contains 2.69 mg.
  • Spearmint Typical of some gastronomies... and mojito. It contains 2.58 mg, more than enough for our daily lives.
  • Piquillo pepper It contains 2.54 mg.
  • Pistachios Those already mentioned contain 1.70 mg, which exceeds 1.4 mg of the recommended daily amount.

Foods That Boost The Immune System and Help Your Defenses - Pistachios


A scarce and fundamental metal for us

Although with cheaper types starting to arrive from distant shores, oysters have traditionally been exclusive to the larger portfolios. Turns out their flavor and texture aren't the only thing special. It is one of the largest known food sources of zinc. Researcher Pamela J. Faker and her team at Michigan State University in the United States published a study in 2000 looking at the relationship between zinc deficiencies and immune system activity and how it affected the human body to restore normal levels of this micronutrient. "The results of more than three decades of work indicate that zinc deficiency causes a rapid decrease in the response of antibodies and immune system cells," says his research.

This makes it clear that a deficiency of this metal can cause us more than one headache. So much so that, in this study, the researcher says that "a lack of zinc in the diet can lead to an increase in the prevalence of opportunistic infections and mortality rates". To avoid these harmful consequences, we can resort to the following foods (per 100 g):

  • Raw oysters: contain 39.30 mg of zinc, almost 4 times more than the recommended daily amount.
  • Veal: it is very rich in this nutrient, containing the ribs, for example, 11.49 milligrams.
  • Pumpkin seeds. They contain 10.30 mg or, in other words, the total daily requirement.
  • Sesame flour. They cover our needs with 10.70 mg.

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A balanced diet must include everything, not only the 'healthy' foods that cause visible effects in the mirror, but also those that really help us in times of need.

Foods That Boost The Immune System and Help Your Defenses


Although there was a suspicion that a high consumption of fruits and vegetables would be beneficial for cardiovascular health, it has been a study published in the prestigious European Heart Journal, which has been able to demonstrate this sufficiently. However, despite the forcefulness of their results, reasonable doubts about the nutritional properties of these foods with regard to their cardioprotective effect have not been dispelled.

Fruits and Vegetables Protect the Heart


The objective of the European Prospective Study on Nutrition, Cancer and Cardiovascular Disease (EPIC) was to verify a possible relationship between fruit and vegetable consumption and the incidence of ischemic cardiovascular disease and stroke.

For 8.4 years, 313,074 people of both sexes were monitored and observed in several European countries, including Spain. Participants were invited to consume at least eight daily servings of fruit and vegetables of 80 grams each. At the end of the study, it was found that the subjects, without a history of stroke or cardiovascular ischemic disease, had managed to reduce by 22% the risk of suffering a clinical episode affecting the coronary arteries (angina or infarction) or the cerebral arteries (ischemic or hemorrhagic stroke) in relation to another group of subjects with similar clinical characteristics in which the consumption of fruit and vegetables was significantly lower (less than three portions per day). It was concluded that for each piece of fruit and vegetable consumed per day, weighing 80 grams, a cumulative risk reduction of 4% was achieved.

How fruits and vegetables reduce cardiac and cerebrovascular events

The facts show that a high intake of fruits and vegetables does not reduce total cholesterol levels, nor does it lower LDL (bad cholesterol) or raise HDL (good cholesterol) levels, nor does it have any direct action on triglycerides. Consequently, it is not through a reduction in cholesterol that a diet rich in fruits and vegetables lowers rates of cardiovascular or cerebrovascular clinical episodes. This lack of causal link has led researchers to speculate on other factors that are enhanced by this type of food. Thus, a diet rich in fruits and vegetables increases potassium and magnesium concentrations, which protect against heart rhythm disorders, while reducing the intake of sodium whose association with high blood pressure is well established. In addition, the high concentration of antioxidants may play a protective role against ischemic vascular disease. On the other hand, the rich fibre content provided by this type of food favours intestinal transit and therefore reduces the chances of developing inflammatory phenomena, while competing with intestinal fat absorption. If this type of food is supplemented with nuts, rich in omega-3 and 6 acids, the protective factor of the vegetable diet is enhanced.

In short, although it is not clear what the mechanisms of action derived from the Mediterranean diet (rich in fruits and vegetables) are, the consequences are not only well known, but there is growing clinical and epidemiological evidence that these healthy eating habits provide undeniable protection against cardiovascular disease.


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Indispensable food in the daily diet

Other good health campaigns recommend eating at least five pieces of fruit a day, as well as a vegetable or salad plate and about 40-50 grams of nuts (walnuts, hazelnuts or peanuts).

Let's accept as excellent these advices that, in addition, are easy to carry out in a country like Spain where the vegetable garden is so rich in this kind of products. However, it would be necessary to obtain financial aid from the health authorities in order to reduce prices and make fruit and vegetables into basic necessities so that they would be within the reach of the entire population. Similarly, it is highly desirable that vending machines for snacks, in which industrial bakery predominates, were replaced or supplemented with fresh fruit, and this is also mandatory in those dispensers near schools or children's areas.


Reference

Fruit and vegetable intake and mortality from ischaemic heart disease: results from the European Prospective Investigation into Cancer and Nutrition (EPIC)-Heart study

Fruits and Vegetables Protect the Heart