Medical and Health Congress

Archive for the ‘Food and Nutrition’ Category

Asparagus, Asparagus officinalis, is native to the Mediterranean basin of the Tigris and Euphrates and was consumed by the ancient Egyptians and Greeks. Asparagus was introduced into Spain by the Romans during the occupation.
Class’s asparagus

* the most popular types of asparagus are: white asparagus, green asparagus and wild asparagus. White asparagus (Asparagus officinalis), which is achieved by protecting them from light by covering them with soil until it is cut.
* Green asparagus. Are left unfilled when asparagus comes to surface, chlorophyll load.
* Asparagus and wild asparagus (Asparagus Asparagus acutifolius or aphyllus), are prized by collectors because they have much more flavor.

* When working with strength training: to help a smaller loss of muscle, to prompt recovery and combat muscular fatigue, “brain.”
* Surgical operations or cancer patients: In both cases the protein catabolism is high, which helps control muscle loss.

How often sell?

The most common presentation of branched amino acids is usually in the form of:

* Capsules.
* They are present in protein powders used for milkshakes.
* In powder form in a synthesized (only BCAAs)

Precautions branched amino acids

an excess of branched amino acids can cause elevated levels of blood ammonia, toxic effects on the body and / or alter the intestinal absorption of water, and produce possible injury to the kidney.

Branched amino acids are well known within the world of fitness but, as discussed in this article have many other benefits.
What are branched chain amino acids?

Branched amino acids are amino acids containing a branched structure that differs from the linear form of rest. Are classified in the core group, so the only way to obtain the branched amino acids is through food.

Three types of branched amino acids: leucine, isoleucine and valine, the combination is almost a third of the human body’s skeletal muscles.
Most important functions of branched amino acids

* Regulatory role of protein synthesis: Help stop the catabolism (destruction) of skeletal muscles, promoting protein synthesis and helping to greater muscle regeneration.
* Precursor of glutamine and alanine, branched amino acids help to create these amino acids that are part of the muscles of our body.

The general secretary of the Fund Regulation and Organization of the Fish and Mariculture (FROM), Isabel Hernandez, insisted during a presentation today in Madrid “Cookbook fish like your children,” the importance have fish consumption in infant feeding.

FROM The secretary explained that with this recipe concluded a campaign in which more than 2,000 children during the months of March and April this year, 20 schools of the Community of Madrid, Valencia and Andalusia.

Hernandez expressed his confidence that this cookbook “help” parents to develop menus, where the main component is the fish, and thus to bring children into the world of fish.

It reaffirmed the commitment to encourage FROM fish consumption in a simple and fun among families with children, and this time have become the biggest food critics.

Hernandez explained that the recipe, which consists of creations of chefs Koldo Royo, Angel Leon and Nando Jubany, includes contributions from the Spanish Federation of Nutrition (FEN), which has developed the Guide to Nutrition Fish, Seafood and canned with which information is intended to provide input and offer nutritional equivalence seafood.

In this sense, the general manager of the NPS, José Manuel Avila explained with fish, especially with children, look for recipes that are attractive, as this food, well known nutritional contributions “is a product it has very good price.”

Meanwhile, the chef Koldo Royo, acknowledged that the experience with kids “has been great,” although it is always difficult to incorporate fish, accompanied by other foods such as vegetables in the diet.

He noted that parents have an important job and not have to “give up” when putting a fish in the child’s plate.

The recipe comes after a gastronomic organized by the FROM and children conducted in March and April this year at 20 schools in the three communities, in which three chefs recipes were submitted to the trial more than 1,000 schoolchildren.

In which women spend their menstrual period is important to eat properly to avoid discomfort and fluid retention.

VITAMIN B AND CARBOHYDRATES

During this process should take account of psychological disorders, which invite to increasing the consumption of foods rich in these nutrients, to improve levels of serotonin, a brain chemical that positively influences mood.

• Sources of vitamin B complex, wheat germ, whole grains, dairy, and fish, liver.

• Sources of carbohydrates: breads, pastas.

MORE IRON

to prevent anemia due to blood loss, is recommended to increase consumption of foods rich in this mineral.

LESS SALT

Another factor that may affect dietary needs during menstruation is the accumulation of fluids. To avoid it is advisable to reduce consumption of sodium (salt) in foods, without reducing the water.

Protein is necessary for the body to function effectively. It makes up 45 percent of the body and 20 percent of muscle. It is important to get a proper amount of protein in your diet. It is best not to assume that you are eating enough foods with protein. Instead, learn how to accurately assess your protein consumption.

1. Become aware of the foods that contain protein. Proteins are found in meats, fish and dairy. They are also found in some grains, vegetables, legumes, seeds and nuts. Consume more of these food items if you are not currently eating enough protein.

2. Figure out the amount of protein you need to consume. The U.S. Recommended Daily Allowance (RDA) of protein is about 10 to 15 percent of total calorie intake.

3. Learn how to find out the amount of protein in your foods. Look at a food nutrition label. This will list protein amount per serving in grams. To figure out how many calories of protein in that food, multiply the amount of grams of protein by four. You can then figure out what percentage of the total calorie count is the protein.

4. Keep a reference list of the amount of protein in foods when you do not have access to a label. For instance, it is helpful to know that one ounce of meat, fish, or poultry has seven grams of protein, or that bread usually has three grams of protein. A good basic list that you put on an index card in your wallet can be helpful. You can find the information online and continually update this list as you obtain new information.