Watermelon

Biological background: include the annual grape fruit squash and melon family. Watermelon originated in Africa and has been cultivated since ancient times in the Mediterranean region, Egypt and India.
Nutritional values: One slice watermelon (480 g) includes 3 g protein, 34.6 g carbohydrates, 2.4 g-fiber, 152 calories, 560 mg potassium, 176 mg vitamin A (RE), 47 mg vitamin C, 0.3 mg, thiamine, riboflavin 0.1 mg and 0.96 mg niacin.

Pharmacological activity: watermelon is rich in lycopene, glutathione and vitamin has great activity against cancer and some antibacterial, Anticoagulant activity c.Es.
Food tips: choose watermelon with deep red.
This entry was posted on Monday, September 8th, 2008 at 12: 20 pm and is filed under a healthy Essen.Trackback
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Food allergies and food intolerance

We are on the verge of the new health revolution. It is finally accepted by more and more people, many chronic disease, physical and spiritual, go often undiagnosed for years and suffered by thousands of people, caused by allergies and intolerances, food, that most of us, every day of our life.
Food allergy refers to a direct, often dramatic reaction as a miracle mouth, itchy red rash, an asthma attack, etc. Blood and skin tests for allergenic foods are positive. In this case, your immune system overreacted and incorrectly identified innocent connections such as cow's milk or nuts as enemies such as bacteria and viruses.This error triggers the immune system in a chain reaction of Warnung.Es antibodies produced immune globulin called E, or IgE to attacking the wrong threats (antigens), the release histamine and other chemicals, to provoke the symptoms of allergies.
Food intolerance in a way similar to as is the case which is classic food allergies, the body reacts unusually; may reactions to recognize subtle and more difficult.It takes much longer for the complaints come on.It needs to trigger more food to the reactions, and blood and skin tests for food can appear either positive or negativ.Das immune system produces no IgE.Essen intolerance wrath of maladies can cause:
This entry was posted on Saturday, June 9th, 2007 at 5: 44 pm and is filed under healthy eating.
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Health benefits of broccoli

Scientific name: Brassica aleracea
Biological background: broccoli is a dark green vegetables with small, narrow heads (Quark) mounted on stem-like buds and is a member of the Brassica family cruciferous Gem?se.Es is one of the most popular vegetables and originated in Italy.
Nutritional values: 1 cup chopped and boiled Broccoli (146 g) offers 46 calories, 4.6 g protein, 8.7 g carbohydrates, 6.4 g fiber, 178 g calcium, 1.8 mg iron, 220 RE 0.13 mg, thiamine, 0.32 mg riboflavin, vitamin A, 1.18 mg niacin, 98 mg vitamin c.
Pharmacological information: broccoli is a spectacular and unique package multifaceted disease fighter and contain abundant in many strong, well-known phytochemicals and antioxidants, including in doles, Quercetin, glutathione, beta carotene, vitamin, folic acid, lutein, Glucarate and Glutathione. Broccoli is extremely strong in anti cancer activity against lung, colon and breast cancer. Like other cruciferous vegetables accelerates the removal of estrogen in the body that help suppress breast cancer.Broccoli is rich in reduce cholesterol fiber with antiviral and antiulcer Ereignisse.Es super is one source of chromium that helps, insulin and Bloodsugar regulate.Broccoli is also a good source of calcium, so help fight osteoporosis.Brocoli however is one of the leading manufacturers of intestinal gas.
Food tips: heavy Cook and some destroy processing the anti oxidants and phytochemicals in doles and Glutathion.Essen raw or lightly cooked in microwave and stirring braten.Um gas production to reduce, eating broccoli with ginger and garlic.
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Choose red or black of colored grapes

Scientific name: Vitus spp.
Biological background: grape is a pulpy, smooth skin Berry in clusters on vines was domesticated wachsen.Traube before 5,000 BC and is one of the oldest cultivated fruits.
Nutritional values: Ten seedless grapes (50 g) nearby, is 35 calories, 0.3 g protein, 8.9 g carbohydrate, 1.0 g fiber, 105 mg potassium, 5.4 mg vitamin C, 0.05 mg, thiamine, 0.03 mg riboflavin and 0.15 mg niacin.
Pharmacological activity: grape is a rich repository of the antioxidant and anti cancer connections including flavonoids (anthocyanins), Quercetin and Resveratol (grape skin) .Trauben can Blood platelet clumping and consequently blood clots to inhibit education and increase work good way HDL Cholesterin.Rote grapes antibacterial and antiviral.It has strong activity against cancer.
Food tips: select red or black colored grape instead of white or green and food with grape skin to the most health benefits.
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Carrots of recipes

Cook the carrots with salt, sugar and garlic 15 minutes. Drain you and with vinegar, a little more salt and hot red pepper to taste. Perfume with cumin. Decorate with parsley and little coriander.
Place carrots and garlic in a large casserole dish or microwave Bowl. Add, a little water and cooking just done up, about 6 minutes. Add olive oil and spices to coat stirring.Remove the cover, and cooking, until all the liquid evaporates and carrots are beautiful glazed. Add spices.
This entry was posted on Wednesday, August 22, 2007 at 1: 51 pm and is filed under a healthy Rezepte.Trackback
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Terrific tomatoes

Arrange tomatoes on a plate. Mix garlic, shallots, parsley, salt and pepper. Sprinkle over tomatoes. Cover tightly with plastic wrap and marinate in the refrigerator several hours. Prepare dressing by mixing oil, vinegar and oregano. Drizzle serve over sliced tomato on time.
This entry posted on Tuesday, January 15th, 2008 at 4: 33 pm and is filed under a healthy Rezepte.Trackback
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Brain power foods

Brain power is characterized by your brain in response to a task is alert, energetic and focused. In your brain neurotransmitters through information by nerve cells produced by raw materials. Different effects have different neurotransmitters in your brain activity. Serotonin is the calming neurotransmitter, which makes generally more relaxed, sleepy and fuzzy headed. During dopamine and norepinephrine neurotransmitters that more attentive, motivated more alert and make mentally energetic.
Food affects your brain power by acting on the production of neurotransmitters in your brain. By providing of amino acids used as feedstock for the production of neurotransmitters and by acting on the entry of amino acids in brain foods can have on your brain activity significant effect. High carbohydrate foods, brain activity tend in General to submit to.Protein foods, can on the other hand, carbohydrate foods, the induced inertia counteract. Moreover, foods and herbs can affect brain activity, by affecting the blood circulation - the supply line of oxygen and nutrient hormone to the brain.
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Preventing kidney stones

Kidney stones are rock-hard collection of Crystal deposits usually consisting of calcium and oxalates can grow and impede the flow of urine by the kidneys. Approximately one million Americans are taken each year for the treatment of kidney stones in the hospital. Men are three times as prone to kidney stones than women. Once you have kidney stones, are the chances of a recurrent stone, about forty percent over the next five years and eighty percent over the next 25 years. Whether you develop stones, depends on many factors, including inheritance, metabolic disorders, infections, medications and diet.
Your diet is affected the formation of kidney stones. Crystals of minerals including calcium food deliveries and oxalates, be resolved in the urine passes through the kidney. Urine is supersaturated, is the crystals fall and accumulate in small sizes to accumulate the hard stones. What you can eat, Crystal content and Crystal saturation of urine to determine. All pieces suffering people in developed countries consist approximately 80% of calcium oxalate.How do you use your diet as a weapon, to fight kidney stones? the answer is to eat, the urine keeps high calcium and carbonating out.
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Asparagus vegetable with succulent shoots

Scientific name: Asparagus officinalis
Biological background: asparagus is a vegetable with succulent shoots and scale-like leaves, the lily of the Valley family include. it knew the ancient civilizations of Egypt and Rome.
Nutritional values: Four medium Spears (cooked, 60 g) containing 315 calories, 1.6 g protein, 2.6 g carbohydrate, 1.1 g fiber, 0.4 mg iron, 186 mg potassium, 50 RE 16 mg vitamin C, vitamin A, 0.63 mg niacin and small amount of other vitamins.
Pharmacological activity: asparagus is an excellent source of glutathione and a good source of flavonoids, saponins, folic acid, vitamin C and Ballaststoffe.Diese food components in asparagus great power to fight on various types of cancer and heart disease.Asparagus is also known for its antifungal, diuretic and antiviral activity.Furthermore, the low-calorie content of asparagus makes it a good meal for weight control.
Food tips: asparagus worsened and loses its vitamin C below ambient temperature schnell.Schwere can cook asparagus disease-fighting makes some his healing Komponenten.Um using most to get, for the health of asparagus reduce by destroying food you it fresh or lightly cooked.
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Gluten-free fad

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Because gluten-free is what low-carb was a decade ago: The "it" diet discussed on daytime talk shows, promoted by hyper-slim actresses and adopted by masses. Grocery aisles are stocked with the likes of gluten-free pasta, crackers, cereal and beer.
Americans are enthusiastically exiling a dietary staple that wasn't even in most people's vocabulary a decade ago.
But why?
Unlike some other dietary boogeymen like trans-fats, gluten is not inherently bad to eat. Only a small percentage of people can't tolerate the protein, which occurs naturally in wheat, barley and rye. Plus, banning gluten from your diet can be really hard.
Not only is gluten an essential element of traditional breads and pastas (it's the protein that gives them their structure), it often is used as a thickening agent in processed foods, such as ketchup and ice cream. And cutting out gluten is no guarantee of weight loss.
The fad seems to be partly fueled by the celebrity factor: Paltrow talks it up on her website, Clinton stirred online chatter this summer when she ordered a gluten-free cake for her big day, and the muscular guy on the funny Old Spice commercials recently told Jay Leno gluten is one of the things he cut from his diet.
Then there are the claims that going "G-free" makes you feel more energetic.
"I feel better when I don't do it. If I go out to a restaurant with friends and I have a beer and a plate of pasta I'm going to feel it the next day. No one wants a gluten hangover," said Silvana Nardone, former editor-in-chief of Every Day with Rachael Ray magazine.
Nardone, the mother of a teenage boy with a gluten intolerance, just released a cookbook of gluten- and dairy-free recipes titled "Cooking for Isaiah."
These sort of claims are common, if hard to prove. But that hasn't slowed the industry's growth.
U.S. sales of gluten-free food have more than doubled since 2005 to more than $1.5 billion, according to the market research company Packaged Facts. And the growth spurt is expected to continue at least through 2012.
Gluten does affect some people, notably people with celiac disease. But celiacs, who suffer an immune reaction if they eat food with gluten, such as bread or pasta, are estimated to represent less than 1 percent of the population.
Some other people have less severe gluten allergies or sensitivities. Dr. Alessio Fasano, director of the Center for Celiac Research at the University of Maryland School of Medicine, figures that up to 7 or 8 percent of the U.S. population have some kind of sensitivity to gluten.
Yet about a quarter of U.S. adults are either trying to reduce or completely avoid gluten in their diets, according to the marketing firm NPD Group's Dieting Monitor. That means most of the people eating gluten-free foods probably don't have to, but want to.
"Some of the people we're talking about most are people who are dabbling in raw foods and dabbling in vegan and dabbling in different things and they see gluten-free as part of that world," said Shauna James Ahern, better known as the popular blogger "Gluten-Free Girl."
Ahern, diagnosed with celiac at age 38 after feeling "low-level lousy" her whole life, said that even as dabblers drop the diet, they build awareness of gluten-free, which leads to more people getting diagnosed. That's why she thinks the diet will still be around in a decade.
Many of these gluten watchers are people like Akiia James, a 33-year-old news producer from Durham, S.C., who already was healthy and fit before she decided to cut out gluten and dairy several months ago.
"The main thing is just feeling better after you eat, not feeling the weight of eating," James said. "I mean, I never anymore feel like I'm stuffed ... I think I still eat the same amount, but the ingredients play a big part."
Why people report feeling better is not totally clear. And the connection may be indirect. People who eliminate gluten-rich foods may eat more produce, and therefore have a healthier diet overall, said Dee Sandquist, a spokeswoman for the American Dietetic Association.
Fasano suggests that gluten is generally harder to digest, perhaps because it was only introduced to the human diet about 10,000 years ago. In evolutionary terms, that's not a lot of time to adapt to digesting a new protein.
Dr. Brian Bosworth, associate director of the Gastroenterology Fellowship Program at New York Presbyterian Hospital/Weill Cornell Medical Center, noted that while gluten can certainly be an irritant to some people, he wouldn't make a blanket statement that it's harder to digest for everyone.
"I don't think that, in general, that there's a reason to strictly avoid it," said Bosworth, who has celiac disease.
Sandquist says there's no harm in avoiding gluten, as long as you eat a balanced diet. But she said it can be a challenge to eat a nutritionally sound without gluten, despite the recent proliferation of products.
And watch out: just because a product is labeled gluten-free doesn't mean it's low in calories. And some gluten-free prepared meals can run high in both calories and salt.
"There are just as many calories, if not more, depending on the food choices," Sandquist said. "It's all about the food choices."
To keep the first batch of cakes warm while the second cooks, place them in a 200 F oven. A wasabi-spiked mayonnaise or sour cream would make an excellent dipping sauce for these fried cakes.
PAN-FRIED SHRIMP AND CARAMELIZED SCALLION RICE CAKES
Start to finish: 3 hours 45 minutes (45 minutes active)
Makes 8 cakes
? 5 tablespoons extra-virgin olive oil, divided
? 6 scallions, trimmed and coarsely chopped
? 1 tablespoon sugar
? 2 tablespoons balsamic vinegar
? 1 cup Arborio rice
? 2 cups vegetable or chicken broth
? 1/2 cup water
? 8 ounces medium shrimp, peeled, deveined and cut into 1/4-inch pieces
? 1 teaspoon hot sauce, or to taste
? Salt and ground black pepper
? 2 large eggs, lightly beaten
Heat the oven to 375 F.
In a small ovenproof pot, heat 1 tablespoon of the olive oil over medium. Add the scallions and sugar and cook, stirring occasionally, until caramelized, about 10 minutes. Stir in the vinegar and let cook for 1 minute. Transfer to a plate.
Wipe out the pot and heat another 2 tablespoons of the olive oil over medium. Add the rice and cook, stirring, until the rice is toasted, about 3 minutes. Stir in the broth and water.
Transfer the pot, uncovered, to the oven and bake for 30 minutes.
Remove the risotto from the oven and stir in the scallions, shrimp, hot sauce, 1 teaspoon salt and 1/2 teaspoon pepper. Let cool to room temperature. Stir in the eggs and refrigerate for about 1 hour.
Shape the cooled rice mixture into 8 cakes, each about 1/2 inch thick. Refrigerate for about 1 hour.
In a large skillet, heat 1 tablespoon of olive oil over medium-high. Add 4 rice cakes and cook without moving them for 4 minutes. Flip the cakes and cook for another 4 minutes, or until golden and firm to the touch. Transfer to paper towels to drain. Repeat with the remaining 1 tablespoon olive oil and rice cakes.
Nutrition information per serving (values are rounded to the nearest whole number): 245 calories; 101 calories from fat (45 percent of total calories); 11 g fat (2 g saturated; 0 g trans fats); 97 mg cholesterol; 25 g carbohydrate; 11 g protein; 1 g fiber; 360 mg sodium.
[ Recipe from Silvana Nardone's "Cooking for Isaiah," Sprig, 2010) ]
Most grocers now offer a wide variety of gluten-free pastas; experiment until you find a favorite. To accommodate diners who don't have gluten sensitivities, make the sauce and meatballs as directed and serve with regular and gluten-free pastas.
SPAGHETTI AND MEATBALLS WITH GARLIC CRUMBS
Start to finish: 1 hour (30 minutes active)
Servings: 4
? 1 pound ground beef chuck
? 1 small yellow onion, grated
? 5 cloves garlic (2 grated, 2 smashed and 1 chopped)
? 1 cup rice cereal crumbs, divided
? 1/2 cup rice milk
? 1 large egg
? 6 tablespoons chopped flat-leaf parsley, divided
? Salt
? 2 tablespoons extra-virgin olive oil, divided
? Two 28-ounce cans crushed tomatoes
? 12-ounce package corn or rice spaghetti
? 1/2 teaspoon red pepper flakes, or to taste
In a large bowl, combine the beef, onion, chopped garlic, 1/2 cup of the rice cereal crumbs, milk, egg, 2 tablespoons of the parsley and 1 teaspoon salt. Shape into eight 2-inch balls.
In a large saucepan, heat 1 tablespoon of the olive oil over medium. Add the smashed garlic and cook until golden, about 2 minutes. Add the tomatoes and bring to a simmer, stirring occasionally. Submerge the meatballs in the sauce. Bring to a simmer and cook, covered and stirring occasionally, for 20 minutes. Season with about 1 teaspoon salt.
Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente, about 15 minutes. Drain and toss with the sauce.
To make the garlic crumbs, heat the remaining 1 tablespoon of olive oil in a small skillet over medium. Add the grated garlic, remaining 1/2 cup of rice cereal crumbs, red pepper flakes and 1/4 teaspoon salt. Cook until toasted, 1 to 2 minutes. Let cool, then stir in the remaining 4 tablespoons parsley.
To serve, divide the spaghetti among shallow bowls and top with meatballs and garlic crumbs.
Nutrition information per serving (values are rounded to the nearest whole number): 664 calories; 135 calories from fat (21 percent of total calories); 15 g fat (4 g saturated; 0 g trans fats); 114 mg cholesterol; 100 g carbohydrate; 35 g protein; 7 g fiber; 641 mg sodium.
[ Recipe from Silvana Nardone's "Cooking for Isaiah," Sprig, 2010) ]
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Isoflavones Botanicals

Isoflavones Botanicals with potential anti-cancer effect is a class of not nutrient. Isoflavones occur in relatively high concentrations in soy products. The content varies with the variety, the time of harvest and geographical location. Isoflavones are part of the General class of flavonoids; have complex ring structures with oxygen atoms attached. Genistein and Daizein are two examples of isoflavones. Its general form is similar to the steroid hormone estrogen, a large female hormone. It is possible that isoflavones block estrogen from the binding targets, a necessary step in hormone-dependent cancers such as cancers of the breast, ovary and endometrium. You could also stimulate the production of estrogen binding protein in the blood, or block could liver enzymes that enable connections to carcinogenic agents. Vegetarians who are enriched their diets in soy products and tofu have a lower risk of cancer.
This entry was posted Friday, August 31st, 2007 at 8: 08 pm and is stored under healthy Ern?hrung.Trackback
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Compulsive overeating disorder

Compulsive overeating or binge eating is a common Essst?rung where people eat food, even after you are completely full. Often so much that you can stop literally feel "out of control" with food, do not eat Compulsive overeaters. This issue differs from bulimia nervosa (where people binge, but try then "clean food from your body" by vomiting or otherwise). "Compulsive overeaters cleaning not" "."
Why does this happen?
The reasons for this error are not completely well understood. Some people seem to rely on food as a way to deal with stress or emotional problems. Overeating can give you a feeling of comfort.Most Compulsive overeaters think a lot about food and weight, which often leads to a cycle of bingeing and diets.While the diet you feel hungry and the next binge f?hren.Einige see people disadvantaged helps compulsive overeating as one looks much like a dependency on Drogen.Was whatever reasons that bingeing not good for the body.
What are the symptoms of compulsive overeating?
Symptoms include:
Often bingeing and RepeatedlyFeeling, history of the "failed" DietsFeelings of shame on BingeingMay not be able to stop the SecrecyA EatingEating as you, overweight and depressed
What are the results of the compulsive about food?
The most obvious result is Gewichtszunahme.Wenn people binge, binge you usually healthy food, but high calorie "junk" foods therefore causes weight gain. excessive food can result in serious health problems if you are already overweight, such as an increased risk of heart attacks.
More information: overeaters anonymous.
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