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Egg

     Egg are naturally nutrient dense food, which mean they have a high proportion of nutrient to calories. One large egg has only 75 calories and provides 13 essentials nutrients in varying amounts. Egg an excellent source of choline and good source of the highest quality protein and riboflavin. Many of egg's incredible nutrient are found in the egg yolk, including choline, folate, lutein, zeaxanthin, and vitamin D. The yolk also includes healthy mono-saturated and polyunsaturated fats and almost half of the high quality protein found in egg.




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4 good nutrition for prevent heart disease

Try to take the meter, measure the circumference of the abdomen through the navel. Obesity is most at risk of heart attack is the accumulation of fat in the abdomen. Be careful if your abdomen circumference exceeding 102 cm for men and more than 88 cm for women. Even more so if you have high blood pressure or high cholesterol levels.

Likewise, among others warning Dr.dr. Siti Fadilah Supari, Sp.JP of Harapa We Heart Hospital, now the Minister of Health, in the archives seminar "Ways of Healthy Living With Heart Disease and Diabetes". In order to shrink the risk of heart disease, lower your weight. Set fiisk activities, thought patterns, and diet. Reproduce the following foods, according to David Edelberg, MD from Holistic and Internal Medicine at Illinois Masonic Medical Center, USA, to help reduce risk of heart disease.

1. Soluble fiber

Lots contained in the oatmeal (oats); brown rice; wheat bread (whole wheat bread); fruit eaten with skin such as apples, pears, guava; berpektin fruits such as papaya high; beans and legumes such as boiled peanuts ari-skinned, red beans, green beans, peanuts Tolo, soybeans. Soluble fiber cut the risk of heart disease by binding to LDL bad cholesterol (low density lipoprotein).

2. Folate

The main sources are green leafy vegetables. Including the local green vegetables, such as cassava leaves, papaya leaves, pumpkin leaves, bean leaves, leaf melinjo, fern leaves, kale, mustard greens / caisim. Legumes were abundant folate, including red beans, green beans, peanuts Tolo, soybeans. Folate reduced homocysteine levels in the blood, one type of amino acids that potentially increase the risk of heart disease.

3. Omega-3

Lots contained in fish, especially fish-rich sea in fat, such as salmon. If fresh or brackish water rich in fat, such as cork fish, catfish, milkfish fish, also contain omega-3, although there were not many. Besides the fish, omega-3 also found in nuts, such as peanuts, cashews, walnuts. But walnut is nuts omega-3 source of the best. In conclusion a number of research results mentioned omega-3 able to loosen the blockage of the arteries and make him relax. In addition, omega-3 also reduced bad cholesterol is VLDL (very low density lipoprotein), which contribute to the risk of cardiovascular disease.

4. Unsaturated fats (Fat monounsaturated)

Can be found in olive oil, olives, seeds (especially white and black sesame), and peanut oil. Unsaturated fats can lower heart disease risk, by way of reduced blood cholesterol levels. Unlike the highly unsaturated oils (polyunsaturated fat), efficacy of unsaturated oils are not easy to drop because of the oxidation process by reacting with hot air and cooking. To distance themselves from the threat of heart disease, should stay away from or avoid foods rich in saturated fats, such as meat, chicken, butter, fat cheese. Exacerbate saturated fat clot caused by the buildup of cholesterol. (idionline / NeT)

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Brain Nutrition

Nutrition influences brain function in a variety of ways. The brain disturbances of an alcoholic, unstable diabetic, pellagra victim, or elderly patient with vitamin B12 and/or folic acid deficiency are all recognized examples of nutritional mental illnesses. Vitamin deficiency is always a concern with brain dysfunction, and the risk of deficiency increases as mental disorder increases. B-vitamins play a critical role in brain function. Vitamin B12 deficiency is a notable cause of numbness, tingling, in coordination, and impaired cognitive function. Niacin deficiency presents as dementia, dermatitis, and diarrhea. Thiamine deficiency causes cognitive dysfunction and is fully expressed in malnourished alcoholics as Wernicke's psychosis. Vitamin-mineral supplementation is always a desirable component of nutritional therapy, although high doses of individual nutrients are only desirable in acute deficiency states.

Our emphasis is always on correct proportioning of nutrient intake - the right molecules at the right place at the right time. Sodium, potassium, calcium and magnesium are the key mineral ions in the brain and must be maintained in critical balance. Low calcium levels produce, painful muscle contractions with dizziness, confusion, and even seizures. Hyperventilation causes a sudden drop in blood calcium levels that produces tetany.

Magnesium can reduce brain irritation and block seizures during alcohol withdrawal and toxemia during pregnancy. Extra calcium and magnesium tend to have a calming effect and are safe to take in supplemental form. Potassium intake is often deficient and increased potassium intake is desirable. Sugars and sodium salts are used in moderation.

Protein intake is carefully considered because of the many possibilities for ingested protein to cause nervous system disease through biochemical and immune misadventures. Most food-input problems can be avoided by replacing food with an elemental nutrient formula ( Alpha ENF). We can expect brain function to settle into a more stable, more functional state within 10 days.

(Source from brain center)

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Nutrigenomic

Nutrigenomics is the study of learning about the influence of genes in the body with nutrients, explaining about how human DNA is transcribed into RNA and proteins that are components of the body in the conduct of biological activity. Nutrigenomics also been explained by the influence of genetic variation nutrition by linking gene expression or single nucleotide polymorphisms with nutrient absorption, metabolism, elimination or biological effect. Thus, rational Nutrigenomics aims to develop tools to optimize nutrition, in relation to genotype.
Right now, the study of nutrigenomic being developed and researched by scientists of nutrition in the hope that humans can know the effect of genes and diet in health so that the fore expected to find genes that fit the food to be consumed. However, science does not only discuss nutrigenomik about it but also applied sciences genomics, transcriptomics, proteomics and metabolomics of human nutrition to understand the relationship between nutrition and health.
Nutrigenomics knowledge of this will help us to know what foods and beverages that are suitable for disease genes kita.sehingga body obesity, diabetes, heart disease, cancer, osteoporosis, Alzheimer's, aging and disease can be avoided. Nutrigenomikmemberitahu food science what we need and what foods should we avoid. Because chemicals in food can alter gene expression or alter the structure of genes.
Studying composition with the nutritional needs of our genes will memberian based on our knowledge of the types of food appropriate anything for our consumption. This knowledge is important to maintain our health and keep us from potential chronic diseases that may attack so we need the drug can also be reduced.
The effect of this genetic variation influenced by the location of these genes and gene effects on genes other. Changes in gene also provides a different impact on the population (race) is different. Specific DNA composition also has a resistance to certain diseases. Therefore, the development of science is nutrigenomik a crucial moment to revolutionize human understanding of what is eaten (Assyaukani)