TABLE NUTRIZIONALE
per 100 grams of extra virgin olive oil
Calories 822
Protein 0 g
Carbohydrates 0 g
91.3 g fat
of which 14.1 g saturated
68.0 g monounsaturated
9.2 g polyunsaturated
Cholesterol 0 g
Fiber 0 g
Vitamin E 12 mg
mercoledì 13 maggio 2009
What is olive oil?
In addition to donating food to a taste and unmistakable aroma, extra virgin olive oil has many nutritional properties that make it a very special sauce.
E 'DİĞER
Its composition ensures excellent digeribilit fact, olive oil the only oil digestible food to 100% and thus is particularly suited to small children and the elderly. In addition to facilitating digestion, protects the mucous membranes and prevents the effects dell'ipercloridria, thus reducing the risk of gastric and duodenal ulcers.
CONTAINS GOOD FATS
The extra virgin olive oil rich in monounsaturated fatty acids, which are essential for proper development and good functioning of the body. Increase good cholesterol (HDL) and lowers bad (LDL), creating an effective coverage against the onset of diseases related to an excess of cholesterol, then linked to certain diseases like cardiovascular disease and atherosclerosis.
It 'an important food for our body, because a valuable source of triglycerides, which need to assimilate a certain ration every day. E 'must take small doses, an ounce of olive oil contains about 9.5 calories, it means that 40 - 60 grams of oil per day provide approximately 400 - 600 calories, compared with 2000 - 3000 required daily.
It 'an important source of energy of the highest quality, able to increase by 400 times the immune system.
PROTECT the digestive system
The extra virgin olive oil stimulates the contraction of the gallbladder, inhibits the formation of gallstones and is beneficial in cases of gastric and duodenal ulcer.
HAS MANY USEFUL FUNCTIONS
The oil consumed fasting exerts a laxative action lightly.
Encouraging the reduction of blood glucose, among the basic food of the anti-diabetes diet. Stimulates bone mineralization. Contributes to the formation of blood needed for the synthesis of antibodies and immune defense.
Consumed moderately constitutes an element of synthesis of multiple organs and systems, such as skin, brain, synthesis of hormones, cellular functions.
E 'a relief to the joints and the eyeball by reducing friction. Acts as a thermal protector of the body and has a calming and refreshing the skin irritated.
CONTAINS THE VITAMIN E
Extra virgin olive oil rich in vitamin E, a potent antioxidant that counteracts the action of free radicals responsible for aging cells.
Vitamin E also focusing in the mammary gland, which can grow up to babies through breast feeding. Through the action of vitamin E, also called the vitamin fertilit, promotes reproductive functions and in addition is anti.
A tablespoon of oil, about 16 mg, covers 15% of the recommended daily ration of vitamin E.
E 'DİĞER
Its composition ensures excellent digeribilit fact, olive oil the only oil digestible food to 100% and thus is particularly suited to small children and the elderly. In addition to facilitating digestion, protects the mucous membranes and prevents the effects dell'ipercloridria, thus reducing the risk of gastric and duodenal ulcers.
CONTAINS GOOD FATS
The extra virgin olive oil rich in monounsaturated fatty acids, which are essential for proper development and good functioning of the body. Increase good cholesterol (HDL) and lowers bad (LDL), creating an effective coverage against the onset of diseases related to an excess of cholesterol, then linked to certain diseases like cardiovascular disease and atherosclerosis.
It 'an important food for our body, because a valuable source of triglycerides, which need to assimilate a certain ration every day. E 'must take small doses, an ounce of olive oil contains about 9.5 calories, it means that 40 - 60 grams of oil per day provide approximately 400 - 600 calories, compared with 2000 - 3000 required daily.
It 'an important source of energy of the highest quality, able to increase by 400 times the immune system.
PROTECT the digestive system
The extra virgin olive oil stimulates the contraction of the gallbladder, inhibits the formation of gallstones and is beneficial in cases of gastric and duodenal ulcer.
HAS MANY USEFUL FUNCTIONS
The oil consumed fasting exerts a laxative action lightly.
Encouraging the reduction of blood glucose, among the basic food of the anti-diabetes diet. Stimulates bone mineralization. Contributes to the formation of blood needed for the synthesis of antibodies and immune defense.
Consumed moderately constitutes an element of synthesis of multiple organs and systems, such as skin, brain, synthesis of hormones, cellular functions.
E 'a relief to the joints and the eyeball by reducing friction. Acts as a thermal protector of the body and has a calming and refreshing the skin irritated.
CONTAINS THE VITAMIN E
Extra virgin olive oil rich in vitamin E, a potent antioxidant that counteracts the action of free radicals responsible for aging cells.
Vitamin E also focusing in the mammary gland, which can grow up to babies through breast feeding. Through the action of vitamin E, also called the vitamin fertilit, promotes reproductive functions and in addition is anti.
A tablespoon of oil, about 16 mg, covers 15% of the recommended daily ration of vitamin E.
But what does the garlic?
The Garlic and the immune system
The Garlic and its properties
The Garlic and its medicinal properties, cultivation, all types of garlic, recipes, benefits, AIDS and garlic, garlic and cancer, solve the problem of the all'aglio; circulation and hypertension, cardiovascular disease, diabetes, infections, candida and fungal high and much more in a book truly complete!
The raw garlic is not for everyone. More than one clove of raw garlic per day may cause irritation to the intestinal walls and eating too much raw garlic for long periods of time can damage blood cells and cause anemia. Moderation is the key to everything. Currently you can find in natural foods stores various products based on raw garlic without the irritating chemicals, while retaining the beneficial and therapeutic properties.
Many medicinal uses are attributed all'aglio. It has been said that can prevent colds, influenza, tuberculosis, bronchitis, boils, tumors and skin diseases. It seems reduce the risk of heart disease and cancer. All'aglio is also assigned the property in order to strengthen the natural immune system. Although some of these stories sull'aglio have revealed only the legends, researchers are discovering that the reputation of garlic Medicinally is greater than it seems.
......
The immune system has a specific function to protect us from disease and has been shown that garlic is able to stimulate immune function. The immune system is part of a broader defense, including the skin, which prevents many harmful substances and organisms to enter, tears, saliva and sweat, which contain chemicals that can destroy some bacteria and microbes; mucous membrane shielding the interior walls of the body toxins and germs.
Including tonsils, adenoids, spleen, appendix and thymic gland is part of the immune system, together with a host of white blood cells consist of different types of cells that attack and destroy foreign bodies and bacteria. A type of white blood cells, B lymphocytes, can be converted into cells that produce antibodies, the only organisms that destroy the human body and eliminate the virus.
One of the most important equipment of the immune system is the lymphatic system, a network of thin vessels and nodes that extends throughout the body and through which passes a liquid called lymph, which carries bacteria and other substances harmful to the lymph nodes for destruction. During an infection, the lymph nodes may appear enlarged and painful, especially in the throat under the jaw and nell'inguine.
The lymphatic vessels follow the blood vessels in the body, forming a parallel system.
Unlike the system of blood circulation, the lymphatic system does not have the heart to pump blood through the vessels, but receives the impulse from the muscle contractions during ol'attività physical exercise and breathing. White blood cells patrol the blood and lymph in an attempt to destroy any foreign particles and bacteria they encounter.
Do not cut the cord
The white blood cells, including neutrophils, monocytes and lymphocytes, are the immune system. It is a miraculous system of millions of white blood cells which protect us from attack tissues, bacteria and other microorganisms numerous strangers who invade the human body.
Wonder, but not surprised, if the body receives a "family" of different cells, such as white blood cells, derived from a cell called the main stem cell that is found primarily in bone marrow.
In 1987 Dr. Harold Broxmeyer was able to demonstrate that stem cells are present in abundance in the blood within the umbilical cords of newborns. The amount of blood is usually less than 3 dl, but it was enough to save the life of a child. A young child suffering from a degeneration of bone marrow is saved by a transfusion of this small amount of blood obtained from umbilical cord of his newly born sister. The new stem cells began to grow within the bones of the child, apparently by producing new bone marrow. After about a year, the hematopoietic system was completely replaced.
This discovery has obviously far-reaching implications for many diseases. Underlines once again the wisdom of Midwives "non-scientific" when insisted to cut the umbilical cord until it had stopped beating.
Remember the thymic gland!
Remember, not long ago when the scientific community and that of physicians told us that the thymic gland is not used much in adults? Remember those operators doctors "not science" that had left the cartel of pharmaceutical companies and were mocked when dared to distance themselves from this dogma? The truth always wins! Today, we know that an immature immune system cells that normally produce any tissue of the stick if it were not for the action of the thymic gland. It is in the thymus that the immune system learns to recognize the harmful cells, cells to distinguish between useful and useless. Researchers are beginning to realize that the thymic gland, for life, secerne called Timosine thymic hormones that directly influence the individual capacity to combat the disease.
Cytotoxic T lymphocytes
Lymphocytes, or white blood cells can be differentiated, as well as other features, according to the origin and function. Lymphocytes derived from bone marrow are called B lymphocytes, while those that come from the thymus are called T lymphocytes The more aggressive white blood cells called lymphocytes are cytotoxic T lymphocytes or T "killer". Their main function is to consider the other cells for signs of abnormal and destroy them with the appropriate enzymes. Since taking part in this incredible work of immunological surveillance of the immune system, not only found the foreign invaders such as viruses and bacteria, but also found and destroy malignant cells such as cancer.
On the horizon: the cleaners
The macrophages are a type of white blood cells that go in search of toxic substances in the body for elimination. Even their friends, the B lymphocytes (white blood cells that are formed in the bone marrow), ingest toxic molecules.
The macrophages cooperate with other active cells of the immune system such as B lymphocytes and T lymphocytes to generate antibodies, the only components of the immune system can capture and destroy the virus. Viruses are among the most dangerous particles that enter the human body. Antibiotics do not harm them and there is no drug that can destroy the virus without harming the body. It has been shown, however, that garlic is a potent stimulator of the immune system. Although the immunological effects of garlic are not yet fully known, it seems to act as a stimulator of the immune system aspecific. Increases phagocytosis through which the invading organisms and abnormal cells are eliminated by the body.
It also produces a sharp increase in activity of the cells "natural killer" and this explains in part the effects of anticancer, antiviral and antimicrobial.
Simplicity is an art
I have given you the basics of the immune system. But I know people who read these pages in search of answers to health problems that are important to them. Research sull'aglio has just taken the first steps and I think there's much more to learn, much more than garlic can do but we do not yet realize this.
You do not need to know everything sull'aglio to use it to improve our health. You have nothing to lose to consume garlic every day to protect your health and enhance your well-being.
Health is simple. Let us not make it too complicated. Learn the art of simplicity in everything we do. Always be researchers, students. Learn the basics and then, with joy, make the right choices to lengthen your life to the service of God and your like.
Sometimes we focus too much on the physical side of health. We must take care of the physical side but I have learned that the mind and body leads follows. Develop a positive attitude and cheerful, and you will be happy to have done.
The Garlic and its properties
The Garlic and its medicinal properties, cultivation, all types of garlic, recipes, benefits, AIDS and garlic, garlic and cancer, solve the problem of the all'aglio; circulation and hypertension, cardiovascular disease, diabetes, infections, candida and fungal high and much more in a book truly complete!
The raw garlic is not for everyone. More than one clove of raw garlic per day may cause irritation to the intestinal walls and eating too much raw garlic for long periods of time can damage blood cells and cause anemia. Moderation is the key to everything. Currently you can find in natural foods stores various products based on raw garlic without the irritating chemicals, while retaining the beneficial and therapeutic properties.
Many medicinal uses are attributed all'aglio. It has been said that can prevent colds, influenza, tuberculosis, bronchitis, boils, tumors and skin diseases. It seems reduce the risk of heart disease and cancer. All'aglio is also assigned the property in order to strengthen the natural immune system. Although some of these stories sull'aglio have revealed only the legends, researchers are discovering that the reputation of garlic Medicinally is greater than it seems.
......
The immune system has a specific function to protect us from disease and has been shown that garlic is able to stimulate immune function. The immune system is part of a broader defense, including the skin, which prevents many harmful substances and organisms to enter, tears, saliva and sweat, which contain chemicals that can destroy some bacteria and microbes; mucous membrane shielding the interior walls of the body toxins and germs.
Including tonsils, adenoids, spleen, appendix and thymic gland is part of the immune system, together with a host of white blood cells consist of different types of cells that attack and destroy foreign bodies and bacteria. A type of white blood cells, B lymphocytes, can be converted into cells that produce antibodies, the only organisms that destroy the human body and eliminate the virus.
One of the most important equipment of the immune system is the lymphatic system, a network of thin vessels and nodes that extends throughout the body and through which passes a liquid called lymph, which carries bacteria and other substances harmful to the lymph nodes for destruction. During an infection, the lymph nodes may appear enlarged and painful, especially in the throat under the jaw and nell'inguine.
The lymphatic vessels follow the blood vessels in the body, forming a parallel system.
Unlike the system of blood circulation, the lymphatic system does not have the heart to pump blood through the vessels, but receives the impulse from the muscle contractions during ol'attività physical exercise and breathing. White blood cells patrol the blood and lymph in an attempt to destroy any foreign particles and bacteria they encounter.
Do not cut the cord
The white blood cells, including neutrophils, monocytes and lymphocytes, are the immune system. It is a miraculous system of millions of white blood cells which protect us from attack tissues, bacteria and other microorganisms numerous strangers who invade the human body.
Wonder, but not surprised, if the body receives a "family" of different cells, such as white blood cells, derived from a cell called the main stem cell that is found primarily in bone marrow.
In 1987 Dr. Harold Broxmeyer was able to demonstrate that stem cells are present in abundance in the blood within the umbilical cords of newborns. The amount of blood is usually less than 3 dl, but it was enough to save the life of a child. A young child suffering from a degeneration of bone marrow is saved by a transfusion of this small amount of blood obtained from umbilical cord of his newly born sister. The new stem cells began to grow within the bones of the child, apparently by producing new bone marrow. After about a year, the hematopoietic system was completely replaced.
This discovery has obviously far-reaching implications for many diseases. Underlines once again the wisdom of Midwives "non-scientific" when insisted to cut the umbilical cord until it had stopped beating.
Remember the thymic gland!
Remember, not long ago when the scientific community and that of physicians told us that the thymic gland is not used much in adults? Remember those operators doctors "not science" that had left the cartel of pharmaceutical companies and were mocked when dared to distance themselves from this dogma? The truth always wins! Today, we know that an immature immune system cells that normally produce any tissue of the stick if it were not for the action of the thymic gland. It is in the thymus that the immune system learns to recognize the harmful cells, cells to distinguish between useful and useless. Researchers are beginning to realize that the thymic gland, for life, secerne called Timosine thymic hormones that directly influence the individual capacity to combat the disease.
Cytotoxic T lymphocytes
Lymphocytes, or white blood cells can be differentiated, as well as other features, according to the origin and function. Lymphocytes derived from bone marrow are called B lymphocytes, while those that come from the thymus are called T lymphocytes The more aggressive white blood cells called lymphocytes are cytotoxic T lymphocytes or T "killer". Their main function is to consider the other cells for signs of abnormal and destroy them with the appropriate enzymes. Since taking part in this incredible work of immunological surveillance of the immune system, not only found the foreign invaders such as viruses and bacteria, but also found and destroy malignant cells such as cancer.
On the horizon: the cleaners
The macrophages are a type of white blood cells that go in search of toxic substances in the body for elimination. Even their friends, the B lymphocytes (white blood cells that are formed in the bone marrow), ingest toxic molecules.
The macrophages cooperate with other active cells of the immune system such as B lymphocytes and T lymphocytes to generate antibodies, the only components of the immune system can capture and destroy the virus. Viruses are among the most dangerous particles that enter the human body. Antibiotics do not harm them and there is no drug that can destroy the virus without harming the body. It has been shown, however, that garlic is a potent stimulator of the immune system. Although the immunological effects of garlic are not yet fully known, it seems to act as a stimulator of the immune system aspecific. Increases phagocytosis through which the invading organisms and abnormal cells are eliminated by the body.
It also produces a sharp increase in activity of the cells "natural killer" and this explains in part the effects of anticancer, antiviral and antimicrobial.
Simplicity is an art
I have given you the basics of the immune system. But I know people who read these pages in search of answers to health problems that are important to them. Research sull'aglio has just taken the first steps and I think there's much more to learn, much more than garlic can do but we do not yet realize this.
You do not need to know everything sull'aglio to use it to improve our health. You have nothing to lose to consume garlic every day to protect your health and enhance your well-being.
Health is simple. Let us not make it too complicated. Learn the art of simplicity in everything we do. Always be researchers, students. Learn the basics and then, with joy, make the right choices to lengthen your life to the service of God and your like.
Sometimes we focus too much on the physical side of health. We must take care of the physical side but I have learned that the mind and body leads follows. Develop a positive attitude and cheerful, and you will be happy to have done.
mercoledì 6 maggio 2009
Importance of Tuna
Tuna is rich in proteins, protects the sight reduces the risk of heart attack and help prevent arthritis. Once the samurai considered bad tuna to eat, but now is one of the most consumed fish Giappone.Era in 1903 when the shortages forced a sardine cannery in the canning albacore tuna, a species of tuna without commercial value, but since then the tuna canned food divvenne a popular opening the way to the tonno.I dolphins are often caught and killed along with tuna and why in 1972 the Congress promulgated the Marine Mammal Protection Act (MMPA), the decree for the protection of marine mammals, to protect dolphins from fishing types dannose.Questa protection policy has yielded good results, so that mortality dolphins because tuna fishery has decreased by 97% in 'est Pacifico.Molte brands of tuna in fact affix on the packaging, the slogan "The dolphins were not killed in the tuna fish." However, the union of consumers in the U.S. has stated that this is not a guarantee because there is no way you can make checks by a super partes.
Nutritional properties
Composition: Tuna is an excellent source of Omega 3, protein, potassium, selenium and vitamin B12. It also contains good amounts of niacin and phosphorus
Glycemic Index: In a study that has measured the glycemic index of different types of food, the tuna is risultsto have a GI of zero.
Protein: Tuna is an excellent source of protein, and, while in the process of canning are lost vitamins and minerals, protein values remain intact.
Prevention of cancer: In a study of 61,433 women has been shown that consumption of fatty acids in fish reduce the likelihood of getting sick of breast cancer. Xhe Preliminary research shows omega-3s inhibit the growth of breast cancer and the cancer ward of St Thomas' Hospital in London has offered to women of childbearing age who haan over 40 years, which are subject to higher risk of contracting breast cancer a supplement to their diet with greater quantities of tuna.
Alzheimer's disease: Many studies have shown that the increase in consumption of fatty acids EPA and DHA content in fish and tuna in particular, may delay the cognitive degclino the elderly. Another study showed that a diet rich in fish is associated with better memory and mental capacity. The Cardiovascular Health Cognition Study has shown that people who consume fish twice a week reduces the risk of dementia by 28% and 41% for Alzheimer's disease than those who eat less than one time. The data collected during several studies have shown that the increase in consumption of fatty acids EPA and DHA content in fish and tuna in particular, may delay the cognitive decline of elderly people. Another study showed that a diet rich in fish is associated with better memory and mental capacity. The Cardiovascular Health Cognition Study has shown that people who consume fish twice a week reduces the risk of dementia by 28% and 41% for Alzheimer's disease compared to those eating less than once a month.
Blood pressure: An international research on 4680 men and women of different ages, showed that consumption of omega 3 fats (mainly from fish) may be helpful in preventing hypertension.
Vista: The results of some studies showed that omega 3 fatty acids and the habitual consumption of fish reduces the risk of macular degeneration of the retina, a disease related to age. Also a frequent consumption of omega 3 helps in dry eye syndrome
Heart: Several studies and clinical trials have shown clear evidence that even a modest consumption of omega 3 and fish oil (1 / 2 doses per week of fish oil, aprrossimativamente 250mg / d of EPA + DHA) substantially reduces the risk of coronary heart disease and cardiac deaths
Arthritis: In clinical trials with double blind, that is made with a proportion of patients subjected to placebo stao has shown that the increase in consumption of omega 3 via fish oil can have beneficial effects in art arthritis
Disclaimers
Large predatory fish like tuna may contain high levels of mercury, which is known as a toxic substance at neurologico.In some tests on the safety of food, tuna, or albacore tuna, canned albacore tuna, and fresh or frozen, were found significat mercury levels higher than in canned tuna chunk light varieties of Pregnant women, breastfeeding and children should avoid eating fish with high content of blue fin tuna mercurio.Il, c he is used especially for the sushi, the risks 'extinction for the fish too it is decimating, and for this reason it would be good not mangiarne.Sebbene many industries will declare "dolphin-friendly" on their boxes, it should be noted that the fishing of tuna longlines with strikes indiscriminately, sharks, turtles and seagulls.
Nutritional properties
Composition: Tuna is an excellent source of Omega 3, protein, potassium, selenium and vitamin B12. It also contains good amounts of niacin and phosphorus
Glycemic Index: In a study that has measured the glycemic index of different types of food, the tuna is risultsto have a GI of zero.
Protein: Tuna is an excellent source of protein, and, while in the process of canning are lost vitamins and minerals, protein values remain intact.
Prevention of cancer: In a study of 61,433 women has been shown that consumption of fatty acids in fish reduce the likelihood of getting sick of breast cancer. Xhe Preliminary research shows omega-3s inhibit the growth of breast cancer and the cancer ward of St Thomas' Hospital in London has offered to women of childbearing age who haan over 40 years, which are subject to higher risk of contracting breast cancer a supplement to their diet with greater quantities of tuna.
Alzheimer's disease: Many studies have shown that the increase in consumption of fatty acids EPA and DHA content in fish and tuna in particular, may delay the cognitive degclino the elderly. Another study showed that a diet rich in fish is associated with better memory and mental capacity. The Cardiovascular Health Cognition Study has shown that people who consume fish twice a week reduces the risk of dementia by 28% and 41% for Alzheimer's disease than those who eat less than one time. The data collected during several studies have shown that the increase in consumption of fatty acids EPA and DHA content in fish and tuna in particular, may delay the cognitive decline of elderly people. Another study showed that a diet rich in fish is associated with better memory and mental capacity. The Cardiovascular Health Cognition Study has shown that people who consume fish twice a week reduces the risk of dementia by 28% and 41% for Alzheimer's disease compared to those eating less than once a month.
Blood pressure: An international research on 4680 men and women of different ages, showed that consumption of omega 3 fats (mainly from fish) may be helpful in preventing hypertension.
Vista: The results of some studies showed that omega 3 fatty acids and the habitual consumption of fish reduces the risk of macular degeneration of the retina, a disease related to age. Also a frequent consumption of omega 3 helps in dry eye syndrome
Heart: Several studies and clinical trials have shown clear evidence that even a modest consumption of omega 3 and fish oil (1 / 2 doses per week of fish oil, aprrossimativamente 250mg / d of EPA + DHA) substantially reduces the risk of coronary heart disease and cardiac deaths
Arthritis: In clinical trials with double blind, that is made with a proportion of patients subjected to placebo stao has shown that the increase in consumption of omega 3 via fish oil can have beneficial effects in art arthritis
Disclaimers
Large predatory fish like tuna may contain high levels of mercury, which is known as a toxic substance at neurologico.In some tests on the safety of food, tuna, or albacore tuna, canned albacore tuna, and fresh or frozen, were found significat mercury levels higher than in canned tuna chunk light varieties of Pregnant women, breastfeeding and children should avoid eating fish with high content of blue fin tuna mercurio.Il, c he is used especially for the sushi, the risks 'extinction for the fish too it is decimating, and for this reason it would be good not mangiarne.Sebbene many industries will declare "dolphin-friendly" on their boxes, it should be noted that the fishing of tuna longlines with strikes indiscriminately, sharks, turtles and seagulls.
Importance of anchovy
The anchovy, also called alice, a fish is widespread throughout the Mediterranean, the Atlantic and the Baltic. Sardine-like body has a more subtle and spindly reaching adulthood in the 15-20 cm in length. Anchovies belong to the category of blue fish with which they share the shape, size and color of the body. The back of anchovies is crossed by a blue stripe with green shades, the scales of the sides and belly are silvery.
Anchovies live in flocks, feeding on crustaceans and small fish. Their meat is fresh preserved, are particularly tasty and laid especially for the fry. Famous are the anchovies preserved in oil or salt, like the anchovy paste used to flavor tarts, sauces and various dishes.
Another cool recognized the perfume (delicate and not as ammonia), which looks (body brilliant with boiled meat and scales member), the color of the gills (tending to pinkish red) and the eye (live and protruding with black pupil, not red).
Very similar to anchovies but less valuable, the Sardinellas is often marketed as alice. To discover the deception is enough to observe the cutting of the mouth that, while the anchovy goes over the ear base, nell'alaccio does not reach the eye.
Besides having a large culinary use, the anchovies are a food recommended by health point of view. Like all fish blue anchovies also are rich in omega-three fats, protein, riboflavin, niacin, calcium, iron, phosphorus and selenium.
When you buy anchovies preserved in salt is good rinse thoroughly under running water so as not to take excessive quantities of sodium, particularly dangerous for those suffering from hypertension.
Anchovies preserved in oil should be selected according to the type of oil used. Preferable those in olive oil, to avoid those stored in a package containing "vegetable oil" has not been specified in the label the type of oil used.
People with gout should absolutely avoid the consumption of anchovies.
Frequently the anchovies are eaten fried, making a healthy choice questionable. Granted from time to time a dish of fried fish is not so dangerous, subject to some important rules. First you should choose an oil with high smoke point such as extra-virgin olive oil, peanut oil or refined palm. The fry of anchovies should not occur at temperatures too high (below 180 ° C) and, in cooking, should be drained thoroughly and placed on a double layer of absorbent paper.
During the spring and summer anchovies spawn from which arise the famous and much sought whitebait, culinary specialties indicated especially for the preparation of canapés, appetizers and pancakes.
Anchovies live in flocks, feeding on crustaceans and small fish. Their meat is fresh preserved, are particularly tasty and laid especially for the fry. Famous are the anchovies preserved in oil or salt, like the anchovy paste used to flavor tarts, sauces and various dishes.
Another cool recognized the perfume (delicate and not as ammonia), which looks (body brilliant with boiled meat and scales member), the color of the gills (tending to pinkish red) and the eye (live and protruding with black pupil, not red).
Very similar to anchovies but less valuable, the Sardinellas is often marketed as alice. To discover the deception is enough to observe the cutting of the mouth that, while the anchovy goes over the ear base, nell'alaccio does not reach the eye.
Besides having a large culinary use, the anchovies are a food recommended by health point of view. Like all fish blue anchovies also are rich in omega-three fats, protein, riboflavin, niacin, calcium, iron, phosphorus and selenium.
When you buy anchovies preserved in salt is good rinse thoroughly under running water so as not to take excessive quantities of sodium, particularly dangerous for those suffering from hypertension.
Anchovies preserved in oil should be selected according to the type of oil used. Preferable those in olive oil, to avoid those stored in a package containing "vegetable oil" has not been specified in the label the type of oil used.
People with gout should absolutely avoid the consumption of anchovies.
Frequently the anchovies are eaten fried, making a healthy choice questionable. Granted from time to time a dish of fried fish is not so dangerous, subject to some important rules. First you should choose an oil with high smoke point such as extra-virgin olive oil, peanut oil or refined palm. The fry of anchovies should not occur at temperatures too high (below 180 ° C) and, in cooking, should be drained thoroughly and placed on a double layer of absorbent paper.
During the spring and summer anchovies spawn from which arise the famous and much sought whitebait, culinary specialties indicated especially for the preparation of canapés, appetizers and pancakes.
olive oil
We never tire of repeating: the extra-virgin olive oil is good! It could do even better if you use regularly in the kitchen, accompanied by a live sound, from a physical and mental activities. The extra olive oil, raw or heated, the grease is more suitable for feeding, not only for its aroma and its flavor, but also for all of its properties, among which in particular its acid composition with predominance of monounsaturated fatty acids and a perfect balance of polyunsaturated, its content of vitamin E, protovitamina of A and antioxidants, the protective effect on salute.Persino Americans, few producers, have recognized the high value food and therapeutic. In 1977 Professor Kelsen Angel (University of Minnesota) recognizes the acid linoleic, contained in 'olive oil a high degree of effectiveness prior to and dell'infarto of arteriosclerosis. In over two decades, studies have revealed other interesting benefits of extra virgin olive oil in daily life.
Apparatus circolatorioL'alimentazione rich in animal fat increases the amount of cholesterol in the blood, one of the main risk factors in cardiovascular disease. Vegetable oils have protective action. One can rightly say that view and in particular extra virgin olive oil has, in comparison to other vegetable oils, the more effects benefici.Non only for its features, but also because the extra virgin olive oil is the only produced by simply pressing and crushing the fruit, without further chemical and physical manipulation. The seed oil is produced through the use of special equipment and chemicals such as butane, propane, hexane. We specify: not all cholesterol is harmful. Conveyed by the fraction of high density lipoprotein (HDL) activates the elimination of cholesterol in the bile. The consumption of extra olive oil lowers total cholesterol and increases the assay of cholesterol Hdl, where its benefits to health and the increases in life expectancy for those who consume it. The risk of coronary heart disease is much higher among residents of countries not consumers of olive oil, compared with that of Mediterranean populations whose diet contains a high consumption.
AntiossidantiLa presence of tocopherols and polyphenols give extra virgin olive oil an important role in antioxidant and anti radical limiting cellular aging. Let us never forget that olive oil is all the fat, a function of energy.
DigeribilitàUn role Dall'Olio that everyone can appreciate, is the particular fragrance that it gives the plates, increasing the palatability of food and promoting the digestive secretory stimuli, thereby inducing a better digestibility.
Apparatus digerenteGli foods prepared with extra virgin olive oil with an excellent gastric and intestinal tolerance. In fact, olive oil protects the mucous membranes and prevents the effects dell'ipercloridria, thus reducing the risk of gastric and duodenal ulcers. Action laxatives, fasting more effective, and helps to correct the chronic constipation. Cistifelea stimulates and inhibits the secretion of bile. He has also protective effect against the formation of gallstones, due to activation of the bile flow and the rise of high-density lipoprotein (HDL). The incidence of biliary lithiasis is lower in regions with high consumption of olive oil.
Phases of vitaL'olio delicate extra virgin olive oil has a balanced composition of polyunsaturated fatty acids similar to that of milk. It is a good food source of fatty acids that the body can not synthesize. It is therefore very suitable for the nutrition of infants and children weaned. E 'recommended for the feeding of the elderly because of its high digestibility and to facilitate the assimilation of minerals and vitamins. Eventually stimulates mineralization of bones and prevents calcium loss.
Other aspects terapeuticiL'olio extra virgin olive oil by its composition plays a safe protective effect on arteries, the stomach and liver. In recent years there have been familiar with the properties of diets rich in monounsaturated fatty acids (oleic) they act:
in diabetics, reducing blood glucose levels
lowering blood pressure, so that distolica (maximum) as the systolic (minimum)
decreasing the secretion of gastric acid of the small intestine, which is important for those who are suffering from ulcer (stomach or duodenum) or dyspepsia
improving the emptying of the bag by preventing bile formation calculations
producing less active secretion by the pancreas, which is important in diseases such as pancreatitis The extra virgin olive oil has always been considered a middle way between food and medicine. In rural communities is still used to extract the thorns from the skin to treat pain in the belly, to soften the Duron, etc. .. As the grandmothers used it to ensure smoothness and shine to hair. Today, medicine has come back to seriously reconsider the therapeutic properties of the oil.
Recent medical research suggests that olive oil may also be useful in the treatment of psoriasis is provided to a mild to moderate stage. Psoriasis is a skin disease. In areas affected by this disease the skin becomes red, or silver color and form scaly plaques in these areas because there is inflammation and overproduction of skin. The plaques are most often on the elbows and knees, but this disease can affect any part of the body. It is not contagious and is often aggravated by a stressful lifestyle and a little healthy behaviors including smoking el'eccessivo consumption of alcohol. About 90 percent of all cases of psoriasis are entity mild to moderate. Unfortunately, the treatments for psoriasis have many side effects and are used for this reason especially in serious cases. It is not yet developed any medical treatment for people with psoriasis mild to moderate, but a solution could be the olive oil. A few years ago, Dr. Fujio Numano, a Japanese researcher of cardiovascular disease, found that a specific preparation of olive oil had a positive effect on a patient with psoriasis to plates. A discovery totally random because Numano was evaluating the effects of olive oil on cuore.Uno of his patients, 71 years, with severe psoriasis, which was in medical therapy, had a 80% reduction in plaque after only two mesi.I results have been confirmed in a clinical trial involving more patients with psoriasis and other inflammatory skin diseases. The results were excellent with clear improvements in all patients after a few months of treatment. Those who benefit, as the doctor who conducted the study, Dr. Patrick Massey, Director of 'Alexian Brothers Hospital Network, are due to the presence of biophenol that, in fact have anti-inflammatory properties, going to inhibit some metabolic processes and amplify the inflammatory response of our body. "I think - we said Dr. Massey - that many of our diseases are due to our lifestyle. The Americans often have a messy life: sleep deprivation and unbalanced nutrition. Rather than focus on drugs - Massey insists - that would be useful to show more interest to us and perhaps find that nature has given us some of the best "medicines" existing. "
Olive oil, fine Italian food, has yet another beneficial property, un po 'particular decreases the feeling of hunger, deceiving the human body due to oleic, a fat that contains in abundance. To give food to the appointment of "crook" is a biological research recently appeared in the journal Cell Metabolism.A say it, the concept is not as innovative: other field studies had revealed that while nutrition is stimulated the production of oleoiletanolamide ( or OEA, the hormone that oleic acid is converted when it reaches the intestine) and that the pharmacological administration of this hormone decreased the frequency of meals by calling into question receptors called PPAR (peroxisome proliferator-activated receptors a). The new research is divided into two main points. First, it remains dell'OEA function as a defender in a position to mitigate or to eliminate the spasms of hunger. Second, the infusion of fat in the small intestine stimulates the release of OEA, whereas that is not the case with carbohydrates and proteins, not only to produce the AEO is used oleic acid introduced dieta.Mettendo together with the data collected, the scientists involved say that as the activation of the release of OEA in the small intestine serve as sensor link between consumption of fats and satiety. According to the researchers, the results of their work, the fact that the OEA is a physiological activator of the sense of satiety, open new perspectives drug nutrizionistiche. For example, this hormone could be included in therapies to combat obesity and other diseases alimentari.Positivo subject commented Alfredo Vanotti, professor of dietetics, nutrition and dietitian at the Faculty of Medicine, University of London: "Without doubt the news is important and adds an element of the pyramid of the fundamental qualities which is the olive oil. For some time the scientific research, drug miraculous acting antifame (fortunately now much less pressing!), You are directing towards foods with properties that act nutriceutiche filling: some fatty acids, variously handled, are already appearing on the pharmaceutical market. Discovering that a fatty acid naturally present in one of the healthiest food of the Mediterranean diet may stimulate the feeling of satiety was certainly a sensational effect. We are careful, however: hunger and satiety are not only the chemical stimulus. The intake of food responds to stimuli, emotional, social, visual, tactile, and the ability of self lies at the root of everything! And the self-part, first, by the knowledge and awareness that, olive oil, although the sauce more healthy food is the most energy, and that the moderation has to be implemented before you can verify the beneficial effect filling '.
Apparatus circolatorioL'alimentazione rich in animal fat increases the amount of cholesterol in the blood, one of the main risk factors in cardiovascular disease. Vegetable oils have protective action. One can rightly say that view and in particular extra virgin olive oil has, in comparison to other vegetable oils, the more effects benefici.Non only for its features, but also because the extra virgin olive oil is the only produced by simply pressing and crushing the fruit, without further chemical and physical manipulation. The seed oil is produced through the use of special equipment and chemicals such as butane, propane, hexane. We specify: not all cholesterol is harmful. Conveyed by the fraction of high density lipoprotein (HDL) activates the elimination of cholesterol in the bile. The consumption of extra olive oil lowers total cholesterol and increases the assay of cholesterol Hdl, where its benefits to health and the increases in life expectancy for those who consume it. The risk of coronary heart disease is much higher among residents of countries not consumers of olive oil, compared with that of Mediterranean populations whose diet contains a high consumption.
AntiossidantiLa presence of tocopherols and polyphenols give extra virgin olive oil an important role in antioxidant and anti radical limiting cellular aging. Let us never forget that olive oil is all the fat, a function of energy.
DigeribilitàUn role Dall'Olio that everyone can appreciate, is the particular fragrance that it gives the plates, increasing the palatability of food and promoting the digestive secretory stimuli, thereby inducing a better digestibility.
Apparatus digerenteGli foods prepared with extra virgin olive oil with an excellent gastric and intestinal tolerance. In fact, olive oil protects the mucous membranes and prevents the effects dell'ipercloridria, thus reducing the risk of gastric and duodenal ulcers. Action laxatives, fasting more effective, and helps to correct the chronic constipation. Cistifelea stimulates and inhibits the secretion of bile. He has also protective effect against the formation of gallstones, due to activation of the bile flow and the rise of high-density lipoprotein (HDL). The incidence of biliary lithiasis is lower in regions with high consumption of olive oil.
Phases of vitaL'olio delicate extra virgin olive oil has a balanced composition of polyunsaturated fatty acids similar to that of milk. It is a good food source of fatty acids that the body can not synthesize. It is therefore very suitable for the nutrition of infants and children weaned. E 'recommended for the feeding of the elderly because of its high digestibility and to facilitate the assimilation of minerals and vitamins. Eventually stimulates mineralization of bones and prevents calcium loss.
Other aspects terapeuticiL'olio extra virgin olive oil by its composition plays a safe protective effect on arteries, the stomach and liver. In recent years there have been familiar with the properties of diets rich in monounsaturated fatty acids (oleic) they act:
in diabetics, reducing blood glucose levels
lowering blood pressure, so that distolica (maximum) as the systolic (minimum)
decreasing the secretion of gastric acid of the small intestine, which is important for those who are suffering from ulcer (stomach or duodenum) or dyspepsia
improving the emptying of the bag by preventing bile formation calculations
producing less active secretion by the pancreas, which is important in diseases such as pancreatitis The extra virgin olive oil has always been considered a middle way between food and medicine. In rural communities is still used to extract the thorns from the skin to treat pain in the belly, to soften the Duron, etc. .. As the grandmothers used it to ensure smoothness and shine to hair. Today, medicine has come back to seriously reconsider the therapeutic properties of the oil.
Recent medical research suggests that olive oil may also be useful in the treatment of psoriasis is provided to a mild to moderate stage. Psoriasis is a skin disease. In areas affected by this disease the skin becomes red, or silver color and form scaly plaques in these areas because there is inflammation and overproduction of skin. The plaques are most often on the elbows and knees, but this disease can affect any part of the body. It is not contagious and is often aggravated by a stressful lifestyle and a little healthy behaviors including smoking el'eccessivo consumption of alcohol. About 90 percent of all cases of psoriasis are entity mild to moderate. Unfortunately, the treatments for psoriasis have many side effects and are used for this reason especially in serious cases. It is not yet developed any medical treatment for people with psoriasis mild to moderate, but a solution could be the olive oil. A few years ago, Dr. Fujio Numano, a Japanese researcher of cardiovascular disease, found that a specific preparation of olive oil had a positive effect on a patient with psoriasis to plates. A discovery totally random because Numano was evaluating the effects of olive oil on cuore.Uno of his patients, 71 years, with severe psoriasis, which was in medical therapy, had a 80% reduction in plaque after only two mesi.I results have been confirmed in a clinical trial involving more patients with psoriasis and other inflammatory skin diseases. The results were excellent with clear improvements in all patients after a few months of treatment. Those who benefit, as the doctor who conducted the study, Dr. Patrick Massey, Director of 'Alexian Brothers Hospital Network, are due to the presence of biophenol that, in fact have anti-inflammatory properties, going to inhibit some metabolic processes and amplify the inflammatory response of our body. "I think - we said Dr. Massey - that many of our diseases are due to our lifestyle. The Americans often have a messy life: sleep deprivation and unbalanced nutrition. Rather than focus on drugs - Massey insists - that would be useful to show more interest to us and perhaps find that nature has given us some of the best "medicines" existing. "
Olive oil, fine Italian food, has yet another beneficial property, un po 'particular decreases the feeling of hunger, deceiving the human body due to oleic, a fat that contains in abundance. To give food to the appointment of "crook" is a biological research recently appeared in the journal Cell Metabolism.A say it, the concept is not as innovative: other field studies had revealed that while nutrition is stimulated the production of oleoiletanolamide ( or OEA, the hormone that oleic acid is converted when it reaches the intestine) and that the pharmacological administration of this hormone decreased the frequency of meals by calling into question receptors called PPAR (peroxisome proliferator-activated receptors a). The new research is divided into two main points. First, it remains dell'OEA function as a defender in a position to mitigate or to eliminate the spasms of hunger. Second, the infusion of fat in the small intestine stimulates the release of OEA, whereas that is not the case with carbohydrates and proteins, not only to produce the AEO is used oleic acid introduced dieta.Mettendo together with the data collected, the scientists involved say that as the activation of the release of OEA in the small intestine serve as sensor link between consumption of fats and satiety. According to the researchers, the results of their work, the fact that the OEA is a physiological activator of the sense of satiety, open new perspectives drug nutrizionistiche. For example, this hormone could be included in therapies to combat obesity and other diseases alimentari.Positivo subject commented Alfredo Vanotti, professor of dietetics, nutrition and dietitian at the Faculty of Medicine, University of London: "Without doubt the news is important and adds an element of the pyramid of the fundamental qualities which is the olive oil. For some time the scientific research, drug miraculous acting antifame (fortunately now much less pressing!), You are directing towards foods with properties that act nutriceutiche filling: some fatty acids, variously handled, are already appearing on the pharmaceutical market. Discovering that a fatty acid naturally present in one of the healthiest food of the Mediterranean diet may stimulate the feeling of satiety was certainly a sensational effect. We are careful, however: hunger and satiety are not only the chemical stimulus. The intake of food responds to stimuli, emotional, social, visual, tactile, and the ability of self lies at the root of everything! And the self-part, first, by the knowledge and awareness that, olive oil, although the sauce more healthy food is the most energy, and that the moderation has to be implemented before you can verify the beneficial effect filling '.
Oil and breast cancer
Olive oil could become an excellent 'dressing' for the chemotherapy to combat breast cancer, while improving their efficiency and preventing the creation of resistance farmacologiche.E 'the new perspective offered by the therapeutic results of experiments Javier Menendez of Northwestern University Feinberg School of Medicine in Chicago have revealed that the mechanism of action of anti-cancer. According to the Annals of Oncology, the fats of the oil drop by 46 percent the levels of one of the major oncogenes cause of breast cancer and enhance the operation of a drug that targets this oncogene.Cio 'explains the lower risk for this cancer typical of women in Mediterranean countries, as demonstrated in the past with many epidemiological investigations on samples of the female population. The researchers arrived at these first biochemical explanation, now aiming to set new epidemiological investigations to see if the sick women who use the extra table to respond better to treatment oncologiche.In a second time you can 'even think to include molecules base oil as adjuvant therapy stesse.Gli scholars have wanted to investigate why the protective effects of traditional golden sauce of the Mediterranean countries to find the reason for the lower spread of breast cancer in the south of Europe. Cosi 'experts have studied the effect of oil, the main molecule dell'extravergine on diseased cells grown in the laboratory. Oleic acid is effective against cancer cells because 'reduces by 46% the activity' of the gene HER-2/neu, an oncogene that 'ruinous hyperactive in one out of five cases of breast cancer and whose hyperactivity' and ' linked to cancer prognosis with most 'delicata.Inoltre researchers have discovered that oleic acid interacts with the drug' Herceptin ', a monoclonal antibody that recognizes and binds, trapped, the protein produced from its HER-2/neu. And, if it 'were not enough to place the confidence of extra charge on Cancer, the oleic acid stimulates the activity' of a tumor gene, or a brake of the natural growth of the tumor used to produce the protein p27Kip1. Molecule and this' in turn important because 'prevents the patient to become resistant all'erceptina. Oleic acid, and then, and' protection for women, acting on several 'fronts. So now the researchers aim to determine whether the presence of oil in the diet of the patient enhances the effectiveness of cancer therapies which it undergoes and away the risk of resistance all'herceptin. At a later time, researchers have concluded, with animal testing may be developed providing for the addition of oleic in drug therapies against breast cancer, to make themselves more therapies' effectiveness and reduce the risk of drug resistance.
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