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Benefits of Prebiotics and Probiotics (Part 2)
3. Prebiotics are found naturally in breast milk and some fruits and vegetables: bananas, garlic, leek, onion, artichokes, asparagus, tomato, chicory root, and so on.
Due to its beneficial effects, has started to add inulin and oligofructose in foods such as yogurt, ice cream, milk drinks, juices, breakfast cereals, bread, snacks, confectionery … without adversely affecting the taste of them. Yogurt and fermented milks are the most common foods that we find the probiotics.
As a result of their action, can be highlighted a number of beneficial effects on the body:
Prebiotics:
- Prevents constipation and diarrhea.
- Decrease blood pressure and plasma cholesterol.
- They promote bone mineralization.
- They have protective properties against cancer colorectal.
Probiotics:
- Are useful in the prevention and treatment of infectious diarrhea due to antibiotic use.
- Decrease lactose intolerance.
- Reduce the symptoms of intestinal inflammation.
- Reduce cholesterol levels.
- Prevent colon cancer and atopic disease.
Benefits of Prebiotics and Probiotics (Part 1)
Functional foods are those which, besides its nutritional, show that exert beneficial physiological effects in the body, thus improving the health and welfare of people and even reducing the risk of certain diseases. Prebiotics and probiotics are the two types of functional food ingredients that most well known and studied, being and acting in a different way, achieve a profit similar to “promote intestinal health.”
1. Functional foods
Functional foods are those with a healthy addition to our diet. In addition to foods that naturally contain functional ingredients, food is traditional to the food industry has added, deleted, increased or modified any of its components to contribute to improve the functionality of the organism as a whole (hence is his name).
Among the fortified functional foods that most often we are in the market include milk, yogurt, juices, cereals, eggs, margarine, bread, salt, etc. The components most often added to these products are minerals (calcium, magnesium, phosphorus, iron, selenium), vitamins (A, D, E, C, folic acid), fiber, fatty acids ( oleic acid, omega-3, or conjugated linoleic acid CLA), antioxidants (isoflavones, carotenoids, selenium, vitamin E), phytosterols (plant sterols and stanols), phytoestrogens, prebiotics, probiotics.
Types of Water (Part 2)
3.2. Spring waters
The spring waters are those drinking water from underground sources that flow naturally through a spring or are drawn by men. May require physical treatment to remove undesirable elements. It allows the addition or removal of carbon dioxide. But drinking is not allowed. Within this water stand that once obtained the designation of medicinal mineral waters.
- The medicinal mineral waters.
Are those that come from natural springs, do not require chemical manipulation and are packed in their place of origin, and have high mineralization which is what gives it its therapeutic properties. These therapeutic properties make regular consumption can be limited in certain cases.
Types of Water (Part 1)
The public drinking water fall into two groups that are bottled water and “tap water.” In turn are distinguished packaged mineral, spring and prepared. Each one has characteristics both in its origin and its distribution.
For drinking water can be classified into two main groups are the public drinking water and bottled drinking water, divided into water tables or natural mineral water, spring water and drinking water ready.
2. Public drinking water
The public drinking water is that water is not packaged for human consumption or incorporated into industrial food products. Is commonly known as “Tap water” and takes the supply to homes and local communities through public anbastecimiento network.
They must meet the health requirements of absence of microbiological contamination, parasitological and chemistry. It is extracted from reservoirs or groundwater through wells. Normally undergo purification processes using chlorine, ozone, etc..
Introduction and Causes of Iron Deficiency Anemia (Part 3)
Iron deficiency anemia is due to inadequate intake of iron is most common in our environment. A poor or monotonous food can help or through ignorance or lack of economic resources, a habitual low in iron.
The main treatment of iron deficiency anemia is oral administration of iron. The amount absorbed is not linearly related to the amount consumed.
Furthermore, the emergence of side effects (nausea, constipation or diarrhea?) With iron preparations limit the number manageable. Treatment should continue for several months to replenish the body.
Dietary therapy is complementary to drug treatment and is intended to be included in the daily diet foods rich in easily absorbed iron and other foods, their nutritional composition that favor iron absorption both contributed through food as pharmacologically administered iron .
Through food, absorption depends on the chemical form in which minerals are found in food. Thus, the iron content in foods of animal origin (meat, liver, fish and egg yolk) and heme iron is better absorbed than nonheme provided by plants (or enriched grains, legumes, vegetables) .
There are nutrients that promote the absorption of iron from foods such as vitamin C and proteins, among others. Similarly, there are substances present in greater amounts in certain foods that interfere with iron absorption (oxalic acid, tannins, phytates?), And that should be taken into account when planning the food.
Introduction and Causes of Iron Deficiency Anemia (Part 2)
What is iron deficiency anemia?
The main cause in the development and occurrence of iron deficiency anemia is a decrease in organic iron stores, causing a parallel reduction in the number of red blood cells.
The human body contains about 4 g of iron of which the majority (about 2.5 g) are attached to a protein (transferrin) to form hemoglobin.
Thus, iron is essential for the formation of hemoglobin. In the liver, spleen and bone marrow is stored as ferritin is the iron in the body.
Every day, an adult loses about 1 mg of iron through the skin, mucous, feces and urine. Fertile women have higher losses through menstruation.
During pregnancy there is a degree of anemia caused by an increase in demand for iron by the fetus accompanied by an increased volume of circulating blood.
In adults the most common cause is usually chronic blood loss or decrease in the absorption of this mineral from diseases affecting the duodenum, part of the intestine near the stomach that produces the absorption of iron (ulcers, inflammatory bowel disease , hemorroidesl?).
Children often have this type of anemia during periods of rapid growth and development by increased requirements due to the constant growth of tissues.
Introduction and Causes of Iron Deficiency Anemia (Part 1)
Anemia is characterized by a decrease in hemoglobin concentration or the capacity to carry oxygen in the blood. Hemoglobin is the molecule that transports oxygen from the lungs to all body cells.
Hemoglobin deficiency may be due to a decreased number of red blood cells, also called red blood cell, blood volume or a reduction of hemoglobin content within them.
Red blood cells live approximately 100 days and is in the bone marrow where they are constantly producing new ones. To this end, the bone needs certain nutrients like iron, folic acid, vitamin B12 and protein among others.
Different types of anemias are classified according to their etiologic basis, ie the cause that provokes it.
The anemia caused by inadequate intake of nutrients involved in erythropoiesis are often called nutritional, although its appearance can also be related to a suboptimal use of these nutrients.
The symptoms coincide in most cases of anemia: fatigue, fatigue, weakness, irritability, pallor, anorexia or loss of appetite, nausea, diarrhea, mouth sores and hair loss, etc. The onset is usually insidious.
The skin, mucous membranes and nails are pale by the decrease of circulating hemoglobin. If anemia is long standing can be found atrophy of the taste buds of the tongue and other changes more pronounced.
The Importance of Drinking Water (Part 2)
The optimal amount to drink to be sure of being well hydrated is to quench our thirst, but add a little more. There is a convenient way to know whether we are replacing body fluids properly and is to observe the color of your urine.
If urine is dark and low, it means that the concentration of waste is high and therefore we should drink more water. When it is clear and abundant our water balance is adequate.
It is valid to clarify that if we are taking any medications or vitamin supplementation on urine color varies, and in that case the only indicator is the volume or amount of urine.
Deshidatración Other symptoms include fatigue, headache and exhaustion.
These sensations often occur in the summer. The following are symptoms that occur with heat stroke:
• cramps
• headache
• nausea, vomiting
The Importance of Drinking Water (Part 1)
The importance of drinking water during high temperatures
Both the high temperatures and with exercise, body temperature rises, and so does our body to regulate it and keep it constant is through sweat.
As sweat begins to be generated, the skin is cooling, which in turn cools the blood and the inside of our body.
The constant internal body temperature is 37 º C. When it is above 41 º C our cells are injured, but after the 42 º C the cell dies by coagulation of proteins.
During intense exercise performed in hot weather, we should not go beyond our own boundaries. We must always be hydrated and as mentioned above, the sweat is who will regulate our optimal performance while preserving the proper body temperature.
Anti Aging and Nutrition
Aging is a natural process and occurs at all. However, when you start aging as a process differs from person to person.
People who have healthy lifestyles and eating a regular diet without having habits like smoking or drinking was seen more young people to look for a longer period of time.
What does it take for the skin and young look to last longer? Many people think that anti-aging drugs do wonders for your skin and remove wrinkles away in the moment they start to use them.
However, all these notions are false and can not do miracles as far as aging is concerned. Aging depends on the person himself and can easily control or delay the process, making lifestyle changes easier.
Too much sun exposure is bad and that is why people should protect your skin when outdoors. Human skin is the largest organ in the body and covers the entire body.
The skin needs a lot of nutrients in the day to stay healthy. Vitamins such as vitamin E and vitamin A, estrogens, and other important minerals play an important role in maintaining healthy skin.
A deficiency in any of these could cause the death of skin cells. Furthermore, the skin maintains the development of new cells and must find a sufficient number of nutrients in order to do this. The best way to support the skin and its complex structure is to have a healthy diet.