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What exactly is herbal medicine?

Man, living in nature, has always benefited from its benefits. Primitive people, who were mainly struggling to collect, not only satisfied their hunger but also learned the world of plants in terms of their properties. It is well known that the development of medicine is based on the trial and error method. The man observed animals and their behavior towards plants and tested their actions on their skin, gained knowledge about their pro-health and poisonous properties. As we accumulated our experiences, our knowledge about the properties of flora was born. This knowledge has served people for centuries and has not lost its relevance until today, it is still used in medicine.

History of herbal medicine
The oldest information on medicinal applications of herbs dates back to ancient Egypt, where the first crops of medicinal plants were created, including flax, Ricinus. From India comes knowledge about the use of ginger, cinnamon or ginseng. In turn, the Greeks have discovered narcotic properties including bielunia, henbane or poppy, while in Rome the famous Galen systematized knowledge about medicines and herbs. Arabs, who dealt with not only the cultivation and distribution of medicinal plants but also their processing and obtaining medicines based on them by distillation, evaporation, and filtration of essential oils, contributed to the development of herbal medicine. It is impossible not to mention the role of the Church in the development of herbal medicine. It was at the monasteries that the gardens where the plants and herbs were grown were later supplied to the local population, for example in the form of dried tea or medicinal tinctures. A perfect example is the Order of Bonifratri, which still cultivates this tradition.

Herbal medicine today (herbs and synthetic medicines)
Herbalism, otherwise called phototherapy, is one of the branches of alternative medicine. This is a field of knowledge dealing with the use of plant preparations in the fight against many disease entities. Phytotherapy is a collection of knowledge about the healing properties of active substances contained in plants, their impact on living organisms and interactions between synthetic drugs and plant products.

Pau D'Arco Extract

The beginnings of the nineteenth century are characterized by the rapid development of analytical chemistry, which brought to medicine indisputably necessary products, which are synthetic drugs. Unfortunately, the growth of their popularity has largely contributed to the inhibition of the further development of herbal medicine. Synthetic drugs undoubtedly worked faster, more efficiently and despite many side effects were considered better than plant medicines.

Today we can observe an attempt to return to nature in many areas of life, including in medicine. According to the World Health Organization (WHO), currently, around 80% of the world’s population uses medicinal herbal products as part of healthcare. Herbal medicine is popular not only in less industrialized countries but also in more developed countries, not only economically but also scientifically. Consumers who choose plant preparations are motivated by motives such as the desire to stay healthy or improve their health, cure the disease, alleviate the unwanted symptoms of conventional medicine and the high price of synthetic medicines.

Thanks to the dynamic development of phytochemistry and pharmacology, the healing effects of many plants have been confirmed. What’s more, many new, unknown applications of plants have been discovered that are widely available, eg ginger rhizome used as a spice and digestive drug in recent years has found a new destination as an anti-emetic, anti-inflammatory, a hypoglycemic and cholesterol-lowering drug.

The use of herbs in the treatment of diseases of the digestive system
In Poland, nearly 230 species of plants are considered to be medicinal. The criterion that determines that they are considered as such is the presence of active substances that undoubtedly have an impact on human physiology. These include
– sluice and rubber,
– glycosides,
– alkaloids,
– tannins,
– essential oils,
– flavonoids,
– bitterness,
– phenols,
– coumarin,
– organic acids,
– saponin.

Also, herbs provide many vitamins and microelements such as potassium, zinc, sulfur, iron, calcium, magnesium, copper, silicon and many more.
Although herbs are used to treat diseases of many human organs or systems, this article will focus on their impact on the digestive tract. Although there are hundreds of medicinal herbs with medicinal properties, we will briefly discuss a few selected – generally available and commonly known plants. It is worth noting that most of them are used not only in medical practice but also in the kitchen as spices every day.

Common basil
Its composition contains essential oils – eugenol and 1.8 cineol, thanks to which basil has an activity that inhibits intestinal contractions.

Common savory
It is used not only in the kitchen but also in the treatment or alleviation of indigestion, cramps, nausea or other gastrointestinal complaints. It exhibits anti-diarrheal action.

Cinnamon, lavender, lemon balm
Recommended for severe indigestion, cramps and bloating – thanks to the ability to suppress gastrointestinal motility. Also, lemon balm and lavender have quite a strong sedative effect.

 

Pure Oregano Oil

Common yarrow
A well-known and appreciated plant in the treatment of digestive system diseases. Thanks to the spasmolytic action of the essential oil against the smooth muscle of the digestive tract, yarrow herb is often included in many herbal mixtures and preparations traditionally used in alleviating digestive disorders.

Cardamom and black cumin
These herbs are mainly antispasmodic.

St. John’s wort
Thanks to the content of many active ingredients (eg tannins, choline, flavonoids, pectins, phytosterols) St. John’s wort has been used, among others in inflammation and systolic biliary tract, initial symptoms of cholelithiasis, weakness of liver function, treatment of inflammation and digestive tract disorders.

Gold Standard Curcuminoids

Caraway
Caraway fruit contains, among other essential oils, organic acids, waxes, tannins, resins. The herb affects the smooth muscles of the intestines and bile ducts regulating the inflow of bile and pancreatic juice into the duodenum. It also increases the secretion of gastric juice, improves digestion. Cumin is also known for its carminative properties.

Coriander
It increases the secretion of gastric juices, removes contractions of smooth muscle and gastrointestinal tract, improves intestinal peristalsis and inhibits excessive bacterial growth in them, effectively eliminates the feeling of satiety, which significantly improves appetite, also has a calming and strengthening effect.

Fennel
It is mainly known for its digestive, carminative and diastolic properties.

Herbal Energy

Peppermint
Peppermint was well known in antiquity. It was grown widely in Greece and Arab countries. A plant-rich in essential oils, including menthol. Also, it contains flavonoids, bitterness, tannins, organic acids, pectins, provitamins A and C and mineral salts (including potassium, calcium, magnesium, phosphorus, iron, manganese, copper and molybdenum). The herb stimulates secretory functions of the stomach and liver, and increases the amount of gastric juice and bile, facilitates digestion and assimilation of food. It soothes the unpleasant feeling of bouncing over a hearty meal.

Stinging nettle
It contains m.in. formic acid, mineral salts, carotenes, vitamins C and K and very much chlorophyll. Nettle accelerates the digestion of hard to digest foods, works cholagogue and reduces the level of sugar in the blood. It is widely used in blood cleansing, including from cholesterol.

Plantain psyllid
It has a laxative effect. Used to treat constipation. The seeds soften the consistency of the intestinal mass and increase its volume. It intensifies pressure on the intestinal walls, which improves their peristalsis and facilitates and speeds up defecation.

Dandelion
In herbal medicine, not only plant inflorescences, but also its roots and leaves are used. The nuns are rich in bitterness, phytosterols, polysaccharides, resins, organic acids, tannins, provitamin A, vitamin C, vitamin E, and mineral salts. Nuns are characterized by a health effect on the digestive system, primarily the liver, bile, and duodenum. It has a strong sialagogic and choleretic action. Reduces fat intake, promotes cholesterol reduction and reduces constipation and bloating.

Common chamomile
The plant contains a lot of sulfur, potassium salts, calcium, sugars, wax, polyvalent iron, strong essential oils. Chamomile was already used in the stomach and intestines in antiquity. It regulates the work of all organs of the digestive system. It has a diastolic effect, thanks to which it is used to combat flatulence, excessive gas donation, and general dyspepsia, gastrointestinal catarrh, urinary tract infections.

White mulberry
A plant is well known to people on a reducing diet. The compounds contained in it reduce the absorption of carbohydrates, thus reducing the deposition of fat. Also, white mulberry promotes the lowering of cholesterol in the blood and is an anti-inflammatory agent. A clear effect of using white mulberry is reduced appetite, especially for sweets.

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Ordinary flax
The main task of flax is to protect the gastrointestinal tract from the harmful effects of harmful substances. It is effective in the treatment of constipation. Flax seeds swell in the intestine, irritate its walls and cause mild laxative reactions. Numerous studies have shown that flax helps in the treatment of stomach ulcers, duodenum, and intestinal ailments. It also helps to lower cholesterol.

Adverse reactions and interactions
Unfortunately, we can not uncritically approach the topic of herbal medicine. The use of plants in medicine brings with it a lot of positives, but we can not forget about the negative sides. Not all disease states can be treated with herbs. Just like synthetic medicines, herbs have their bad and good sides, which is why you need to keep common sense and keep in mind that they can cause mild side effects such as headaches, allergic reactions, but also show toxic effects, often leading to organ damage and death.
Herbal treatments should be carried out under medical supervision, as the active substances contained in plants may have antagonistic or synergistic effects with synthetic drugs.

A perfect example is St. John’s wort and its interaction with anticoagulants. Ingredients from St. John’s Wort increase the activity of liver enzymes that purify the body of medicines. Higher enzyme activity translates into lower concentrations of anticoagulants, which results in a reduced effect of drugs. Also, do not forget about the poisoning properties of some herbs. Even in ancient Greece, plants were known whose extracts were used as poisons. A well-known example of their use was the death sentence issued on Socrates, forced to drink poisonous hemlock, which deprived the famous philosopher of life.

Due to the dangerous properties of some plants, their use requires not only professional knowledge but also caution and experience. There are many contraindications to the use of herbs. It should be remembered that between the therapeutic dose and the toxic dose is often a thin line.

Guduchi

It is worth remembering the famous words of the German physician Paracelsus, who stated that everything is poison and nothing is poison. Only the dose makes the substance is not a poison.

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Chia seed

Chia seeds have already been used by the Aztecs and the Maya. They were extremely valuable ingredients for them, because the consumption of this product allowed for a long-lasting effort, and eating one spoon gave strength even for 24 hours of walking! In addition, these seeds are a valuable addition to the diet due to the high nutritional value and omega-3 content. Thanks to these properties, chia may be helpful in the prevention of cardiovascular diseases, overweight and certain cancers. Why is it worth to introduce this product into your diet?

Chia seeds – characteristics of the Spanish sage
Sage Spanish, also called chia, is a species of plant from the family jasnotowatych. This plant reaches up to one meter high, its flowers develop oval seeds with a size of 1.5-2.5 mm in white, brown, gray or black. It comes from the central and southern parts of Mexico and from Guatemala. The word chia is derived from the word chian, which means oully in Nahuatl.

Aztecs started to cultivate this plant already in pre-Columbian times, because they believed that it helps maintain a healthy physical and mental condition. For the Indians of south-west part of Mexico, Spanish sage was the basic food.

Chia seeds – nutritional value
Nutritional and energy values ​​in 100 g of chia seeds
Energy – 486 kcal
Protein – 16.54 g
Fat – 30.74 g
Carbohydrates – 42.12 g
Dietary fiber – 34.4 g
Calcium – 631 mg
Iron – 7.72 mg
Magnesium – 335 mg
Phosphorus – 860 mg
Potassium – 407 mg
Sodium – 16 mg
Zinc – 4.58 mg
Vitamin C, total ascorbic acid – 1.6 mg
Thiamine – 0.620 mg
Riboflavin – 0.170 mg
Niacin – 8.830 mg
Vitamin A – 54 IU
Vitamin E (alpha-tocopherol) – 0.50 mg
Saturated fatty acids – 3,330 g
Monounsaturated fatty acids – 2.309 g
Polyunsaturated fatty acids – 23.665 g
Trans fatty acids – 0.140 g

Chia seeds are rich in
– omega-3 acids – improve brain function, mood and concentration, contain three times more than Atlantic salmon;
– calcium, zinc, iron – affect the condition of hair, nails and skin, and strengthen the skeletal system;
– leptin – improves metabolism;
– fiber – cleanses the body of toxins;
– long-chain unsaturated fatty acids – prevent atherosclerosis;
– vitamins C, A, E, B1, B2, PP;
– antioxidants, including p-coumaric acid, gallic acid, epicatechin, rutin, apigenin.

Chia seeds – application and health-promoting effect
Chia seeds can be used in the prevention of many diseases, including diseases of the cardiovascular system, cancer and depression.

Omega-3 acids in chia seeds have a positive effect on the cardiovascular system.

They cause a decrease in the level of bad LDL cholesterol and triglycerides and increase HDL cholesterol. Similar effect is shown by dietary fiber contained in seeds of Spanish sage. It also prevents the formation of atherosclerotic plaque, which reduces the risk of atherosclerosis. Chia seeds contain potassium, which is responsible for regulating blood pressure and magnesium, calcium and sodium elements that support the work of the heart.

Chia seeds can reduce the risk of developing cancers, including breast and prostate cancer. The factor limiting the development of these diseases is alpha-linolenic acid present in large quantities in the Spanish sage.

Chia seeds improve memory and act prophylactically against the development of depression. The omega-3 acids contained in the seeds support the brain, improve concentration and have a calming effect. The use of this product may prevent the development of dementia and other diseases of the nervous system.

High content of dietary fiber (25%) improves the functioning of the digestive tract. The effect of stimulating the intestinal function influences the mitigation of constipation problems and supports the development of beneficial microflora.

Chia seeds should also be used in a slimming diet. Due to the large amount of fiber after eating this product, the feeling of satiety persists for a long time. The seeds swell and significantly increase their volume, which affects the effect of filling the stomach. Significant protein content also works positively by suppressing appetite.

Chia seeds – contraindications
Do not exceed the recommended doses, because a large amount of fiber may impair the absorption of many nutrients. Chia seeds can affect the effects of cardiac and antidiabetic medicines. People who take this type of preparation should contact their doctor before introducing Spanish sage into their diet. Chia are not recommended for older people, after surgeries, children, pregnant women and nursing women, because they cause blood thinning. Sage may cause allergy in people who are allergic to mustard due to the high similarity of the two proteins, but this is quite rare.

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Gluten

We already knew about the existence of gluten from 1728, but he was present in our diet for thousands of years, and maybe even longer. All products made from cereals of wheat, barley, rye and triticale are abundant in gluten. We also find it in some products that have nothing to do with cereals, for example in hams, sauces and sweets.

Structurally, gluten is included in the protein family, although in fact it is a combination of two other gliadin and glutenin proteins. Its name comes from the Latin word gluten and means glue – which should not come as a surprise, given that gluten is responsible for the cohesiveness of bread.

In recent years, we have been observing an increase in interest in diets that completely exclude this ingredient from the diet. Although there are conditions such as celiac disease, which evidently force people to exclude gluten – some people, without contacting a specialist, make the decision to switch to a gluten-free diet,

Emotions and beliefs not supported by specific information have led to the creation of many myths about gluten. Four of them will be explained in this article.

Gluten consumption leads to the deposition of adipose tissue
When any nutrient is demonized, it is only a matter of time before someone gives a password. That’s it! and then the rumor is spreading in the crowd – and no one ever really knows where it came from.

In this case, the intake of gluten has been associated with a very specific type of adipose tissue, namely a visceral variant that is accumulated around the organs.

Reliable scientific research does not confirm this belief. Dr Nicola Kewnow conducted an analysis in 2010, which included a series of studies comparing the consumption of low- and highly-processed bread and their effect on visceral obesity. The results indicated that only the consumption of white bread is associated with the accumulation of adipose tissue, whole wheat bread has the opposite effect, however, both fractions are a rich source of gluten.

Gluten affects our brain and works drugfully
This myth is a bit more difficult because there is a grain of truth in it.

During the digestion and absorption of gluten, gluten peptides are formed – small substances, of which we distinguish 5 varieties. They have been classified as exorphins, ie compounds that can penetrate the blood-brain barrier and affect opioid receptors, resulting in our behavior. The above translation is theoretically true, but there are a few that put a question mark over the practical side of this argumentation

– studies showing the possible impact of gluten peptides on opioid receptors have been carried out either in the laboratory on isolated cells or on rats. Although studies on rats are valuable, they used ready-made gluten peptides, not gluten alone. It’s a bit like comparing wine and grapes, and then saying that they have the same effect on our body. Worse yet, in these studies in rats, gluten peptides were often given not orally, as logic would require, but intravenously. Under these conditions changes in behavior were indeed observed, e.g. rats receiving a dose of peptides after training showed … better learning abilities;

– a perfect study would show that in humans after consuming products with gluten, the concentration of gluten peptides increases, which have a significant negative impact on behavior and cognitive abilities. However, such a study has not been carried out;

– similar exorphins are produced not only after consumption of products with gluten, but also dairy, rice, spinach and meat. Should we also avoid them?

Gluten leads to weakening of bones
In people with celiac disease, gluten actually induces an inflammatory response that eventually leads to an attack on bone structure. However, healthy people do not have to be afraid of it.

As Dr. A. Jenkins showed, in the study, where one of the groups was fed with a large amount of bread enriched with gluten, even an increase in the balance of minerals was shown, which indicates their greater accumulation in the body. The researchers concluded that a diet rich in protein and gluten does not have a negative effect on the calcium balance.

A gluten-free diet is healthy and has no shortages
Exclusion from the diet of gluten for many people means a large castling of the menu, as well as throwing out products rich in vitamins from the kitchen and minerals. Unfortunately, often the result is a diet that does not provide all the micronutrients.

Of course, this is not a rule, and a gluten-free diet can be arranged so that it is healthy and nutritious. However, people who engage in unsupervised specialists commit numerous nutritional errors. This was demonstrated by a study carried out in 2010 in Warsaw. 42 women were examined using a gluten-free diet, the content of nutrients was checked and compared to the currently recommended consumption.

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Chia seeds

Chia seeds belong to products known as functional foods. Although they were known already in the pre-Columbian period, they have only recently returned to favor. It is hard to find a more nutritious product that is also a source of antioxidants and fiber. Check why you should include chia seeds in your diet.

Chia seeds – basic information
Chia seeds are actually the fruit of a herbaceous Salvia plant. Salvia hispanica, commonly called chia, is a plant native to Mexico. The name hispanica arose from the mistake of Charles Linnaeus, who on the new land mistook it for another plant found in Spain. She was cultivated by the Aztecs and the Maya. In pre-Columbian times, chia seeds were one of the basic elements of the then diet, alongside maize, amaranth and beans. They are inseparable from their denominations. People sacrificed them to their gods. As an element of religious worship, they were condemned to oblivion by European conquistadors.

It was not until the twentieth century that they returned to favor. Salvia hispanica is currently grown in Mexico, Bolivia, Peru, Argentina, Australia, Colombia, Guatemala, Africa and Europe. Chia seeds can be completely black or interspersed with white spots. Today, they are available in almost every supermarket, and we will pay for them from a dozen to thirty zlotys per kilogram. They will work as an interesting addition to many dishes. However, it is not the culinary aspect that is the essence of this article. No less interesting is the rich composition of these inconspicuous seeds.

Vitamin Code Raw Prenatal

Chia seeds – composition
Chia seeds are a rich source of many ingredients that vary depending on the variety and conditions in which the plant is grown. Nevertheless, it seems that some components constitute a permanent core. What is extremely valuable to us is mainly polyphenols and flavonoids. About 500 kcal, 31 g of fat, 42 g of carbohydrates, 34 g of fiber, 17 g of protein, 400 mg of potassium, 1.6 mg of ascorbic acid, 7.7 mg of iron, 335 mg of magnesium are contained in 100 g of chia seeds. , 631 mg of calcium, 54 IU of vitamin A. Because it is a plant product, we do not even find a milligrams of cholesterol.

The high calcium content also attracts attention. Although we know that the best absorbed calcium can be found in dairy products, it is worth thinking about the use of chia seeds as a supplement to this element in the daily diet. This is particularly beneficial for vegans who are constantly looking for a good alternative to animal milk. It can not be concealed that due to the high content of fiber calcium will not be so well absorbed. At the same time, it does not detract from the benefits that Salvia hispanica offers us.

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Chia seeds contain both soluble and insoluble fiber. It is the soluble fraction that is responsible for the formation of a jelly-like consistency after the contact of chia seeds with water. This property is eagerly used by food producers. At home, we can also use it. If the problem of painful erosion on the stomach mucous membrane afflicts us, help in soothing the symptoms may bring a drink on an empty stomach. Remember to keep at least 1.5 hour away from taking medication, so as not to interfere with their absorption.

We know for a long time that fiber is an indispensable element of nutrition. It does not change the fact that in the so-called the Western diet is still not enough. This is a serious problem, considering how important it is in maintaining health. Soluble fiber thanks to the formation of gels delays the absorption of glucose from the intestines, reduces the absorption of cholesterol, increases the feeling of satiety. Insoluble fraction provides adequate peristalsis and prevents the development of pathogenic bacteria in the intestine. In the prevention of cardiovascular diseases, it is recommended to include approx. 30 grams of fiber per day in the diet! 3 tablespoons of chia seeds will provide us with over 1/3 of this amount. However, this is not the only argument for the fact that it is worth taking them into account when arranging the daily menu.

Chia seeds – a source of antioxidants
The coffee acid present in chia seeds belongs to the group of phenolic acids. It is a cinnamic acid derivative. We will also find him, among others in apples, pears, plums, tobacco leaves. Its operation is multifaceted. It is famous above all for its antioxidant properties. It also protects cells lining blood vessels against the adverse effects of LDL cholesterol (the so-called bad cholesterol).

Chia seeds are rich in flavonoid compounds. In the largest amount (a lot depends on where it comes from) we will find kemferol and quercetin. They are mainly responsible for the antioxidative action of chia seeds. These compounds are able to scavenge free radicals. Why are antioxidants so important? There are many reasons. They reduce the risk of chronic diseases such as cancer, cardiovascular disease, and neurodegenerative diseases such as Alzheimer’s or Parkinson’s.

Chia seed oil
Traditionally used in medicine since antiquity. It was used for eye infections and stomach ailments. The oil is 20-50% of seed content. It contains many valuable ingredients, such as tocopherol or carotenoids. In addition, it abounds in polyunsaturated fatty acids (WKT) from the omega-3 family. Already a portion of 7 g of seeds satisfies one hundred percent of the daily demand for the FFA! You do not have to remind people how important they are in their daily diet.

They have anti-inflammatory, anti-arrhythmic and anti-sclerotic effects. Chia seed oil is easily available. We find it in health food stores. The price of this product is around a dozen or so zlotys per 100 ml. Chia joined the group of products known as functional foods. Functional food in addition to nutritional properties brings other benefits to the human body.

Chia seeds – recipes

No doubt, it’s worth turning the chia seeds into your daily diet. Below are some recipes for their use.

Chia fresca
Components
– 2 glasses of water or coconut water, 500 ml,
– 1.5 tablespoons of chia seeds, 15 g,
– a spoon of lemon juice, 10 g,
– sugar to taste, 5 g.

Nutritional value for the whole portion
calories – 166.9 kcal,
protein – 3.6 g,
fats – 4.6 g,
carbohydrates – 22.9 g,
fibers – 5.4 g.

The way of making
Chia seeds should be thrown into water and mixed thoroughly. Set aside for about 10 minutes. After the indicated time, you can add lemon juice and sugar to taste. This inconspicuous drink with a sticky consistency is an excellent source of omega-3 fatty acids, magnesium, calcium, fiber and antioxidants. It is hard to underestimate its advantages.

Smoothie with pineapple and chilli
Components
– 1 glass of pineapple juice, 250 ml,
– 2 tablespoons of chia seeds, 20 g,
– 1/4 papaya diced, 75 g,
– 1/3 of sliced ​​green cucumber, 60 g,
– ½ seedless serrano peppers, 30 g,
– 1 and ½ tablespoon of lemon juice, 20 g,
– 1 tablespoon of avocado oil, 8 g,
– 1 tablespoon of fresh grated ginger, 10 g,
– pinch of salt.

Nutritional value for the whole portion
calories – 375 kcal,
protein – 6.3 g,
fat – 14.9 g,
carbohydrates – 44.4 g,
fiber – 10.7 g.

The way of making
Pineapple juice should be mixed thoroughly with chia seeds and allowed to stand for 20 minutes. Form the gel together with papaya, cucumber, paprika, lemon juice, oil, ginger and salt. Drink the spill into two glasses.

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Halibut

A balanced and varied diet is the foundation of health. This variety of diet consists of using food from each group of products. One of the most important groups is fish. They are a great source of high-quality protein, healthy fats, and some rare vitamins. The general nutritional recommendations indicate that we should consume two portions of fish during the week. Unfortunately, in our country (despite the access to the sea), too few fish are consumed, which is a pity, because they are extremely tasty. Among many species from this group, halibut deserves particular attention. His meat is extremely tasty and delicate, it also contains a very small amount of bones. It’s called fish for demanding people – why? You will find the answer below.

Halibut – description of the species and occurrence
Halibut (Hippoglossus hippoglossus) is a predatory sea fish in our country, also known as a saddle. Halibut is the largest representative of fish from the flounder family, some halibut specimens are up to 3.5 m long and weigh over 200 kg. However, halibut from other fish differs not only in its size, because its shape differs significantly from the shape of the fish that we know. The halibut’s body is asymmetrical, flat and ovally elongated, covered with tiny scales of black color, less likely to fall into a dark blue or olive shade. The bottom part of the halibut’s body is light and quite delicate compared to the back.

The specific body structure, contrary to appearances, does not hinder hunting halibut. Convex eyes provide fish with a wide field of view. An additional advantage is a large mouth with sharp teeth. These two characteristics make Halibut a dangerous underwater predator.

Halibut is deep-water fish, it means that they live at very large depths. They are best found at a depth of 200-1600 meters, although also living and hunting individuals have been documented at a depth of 2,200 meters. These fish feel good in cold water areas. They live mainly in the northern areas of the Atlantic Ocean, coastal waters of Canada, Greenland, and Iceland. You can also find them in the waters of the North Sea and the White Sea.

An interesting fact is that a small population of halibut lives in the waters of our native Baltic Sea. The most desirable species on the market is the Atlantic halibut that achieves considerable size. However, you can often find halibut black and navy blue. Another type of fish is Pacific halibut, rarely imported into our country.

Halibut – nutritional values
Fish and their products play a very important role in human nutrition. They are not only a good source of healthy fats and vitamins soluble in them. Fish are also a great source of highly digestible protein. In 100 grams of halibut, we can find 20.1 grams of protein, for comparison in salmon 19.9 grams, and trout 18.0 grams. These values ​​do not differ much from each other, however halibut as a skinny fish differs from the above mentioned low energy value, 100 g of fish is around 90 kcal (two times less than in salmon). This feature makes halibut a fish recommended in particular to people who observe energy balance in their diet. In addition to high protein content and low calorie content, halibut contains a lot of potassium (435 mg / 100 g), phosphorus (236 mg / 100 g) and selenium (45.6 μg / 100 g). Halibut is also a source of vitamins B6, B12, A, E, PP, and D.

Halibut is a fish valued for its characteristic taste, its meat is white, fragile and extremely juicy. It is said to be one of the tastiest fish you can get on the market today. After all, fresh fish (not frozen before buying) is a real rarity, even in specialist fish stores. Fresh fish can be obtained on request. Here, however, there is another problem – the price. A kilogram of fresh halibut fillet currently costs about PLN 120. However, the case looks different when it comes to frozen fillets, prices start at PLN 40. Although the price is relatively high, it is worth to introduce halibut once in a while (below you will find some interesting recipes). An additional advantage of halibut fillets is a small number of bones.

 Halibut – health properties and contraindications
Like most marine fish, halibut is a good source of polyunsaturated fatty acids, 100 g of meat contains 0.29 g of FFA belonging to the omega-3 family. The presence of these compounds in the diet has a special health significance. The omega-3 fatty acids actively participate in the formation of the nervous system and its proper functioning from the time of fetal life. It has been proven that women who consume the right amount of omega-3 fatty acids give birth to children with a higher intelligence quotient than those who have deficits of this ingredient.

Omega-3 fatty acids also play an important role in the proper functioning of the eyes, as they are components of the retina of the eye. Long-term omega-3 deficiency in the diet may contribute to the development of eye dysfunctions (myopia, hyperopia, astigmatism, and others). The main omega-3 dietary source in the diet is marine fish.

Cross-sectional studies of the intake of these fish have proven that the smallest quantities are consumed by people over 60 years of age. It so happens that in this group also the most common eye defect called macular degeneration. This disease is one of the most common causes of blindness in adulthood. Therefore, it can be safely stated that an adequate supply of marine fish, including halibut, can contribute to reducing the incidence of sight defects in adulthood.

Fatty acids from the omega-3 family contained in halibut are also used as a remedy for degenerative diseases of the joints. Research has proven that a diet rich in omega-3 fatty acids reduces pain episodes in osteoarthritis. Omega-3 fatty acids contained in meat and oil from halibut have a strong anti-inflammatory effect.

The anti-inflammatory activity of fatty acids from the omega-3 family works well for cardiovascular diseases. Omega-3 reduces the risk of blood clots, maintains good blood vessels, reduces triglycerides and total cholesterol in the blood serum. In short, they have anti-material effects.

Although halibut is a very valuable and tasty fish, it is not recommended in the diet of pregnant women. It is caused by the possibility of accumulating significant amounts of heavy metals in the body of the sea fish. The most common here is mercury, which is easily stored in halibut tissues. Under the Regulation of the European Union Commission No. 1881/2006 of December 19, 2006, it is acceptable to consume the meat of fish in which the concentration of mercury is less than 0.050 mg/kg. As previously mentioned, it is a fish that reaches a large size and mature age, which promotes the storage of dangerous heavy metals. Pregnant women are therefore advised to exclude halibut from the diet for other equally tasty fish.

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Spring piccata with halibut
The recipe is perfect for a light spring dinner, although it does equally well as a main course for a romantic dinner for two. It’s light, tasty and very easy to prepare – try it yourself, and you’ll find out.

Ingredients for 2 servings
– 300 g fillet of halibut,
– 3 spoons of lime juice,
– 200 ml of fish broth,
– 4 teaspoons of butter (82% fat content),
– 4 tablespoons of green pickled olives,
– 3 cloves of garlic,
– 1 bunch of chopped chives,
– 1 bunch of chopped dill,
– lemon salt and pepper spices.

A method of preparing
Prepare the fish with steam or bake for a short time in paperwork. Pour the finely chopped leek and pressed garlic through the press on a hot and greased frying pan. Add the fish broth, lime juice, butter, stew until the part of the broth evaporates – it is recommended to reduce it halfway before adding the previously baked fish. After adding the halibut fillets, add the finely chopped greens, salt, and pepper. The dish can be served with bread or brown rice depending on preferences.

Halibut on spinach with spicy lemon sauce
It is a dish that will not take more than 20 minutes to prepare, it is delicious light and thanks to its chili note very expressive.

Ingredients 2 servings
– 400 g fillet of halibut,
– 150 g of fresh spinach,
– 1 lemon,
– ½ garlic head,
– 6 teaspoons of butter (82% fat content),
– 1 or 2 small chili peppers (depending on preferences),
– 1 tablespoon of rapeseed oil,
– salt and pepper spices.

A method of preparing
We cut the chili pepper in half and get rid of the seeds, peel the garlic and cut into thin slices. Fry both vegetables in a well-heated pan on rapeseed oil – on low heat so that they do not burn (this can spoil our entire efforts). Put the washed spinach in the pan, add a pinch of salt and mix thoroughly. In the meantime, we prepare fish, seasoning it only with salt and pepper. Fry the fish delicately in butter, then reduce the heat and cook for a while undercover. After preparing the fish, we lecture it on previously prepared spinach. We sprinkle everything gently with lemon juice and decorate the dish with a grilled slice of lemon. The dish is ready to serve.

Halibut is a demanding fish – delicious, very valuable and healthy, and at the same time hard to reach and relatively expensive. However, it is worth to prepare it once in a while in your kitchen. Its taste will surely appeal to you. We encourage you to try our recipes. Remember that eating fish is a very important element of a healthy and varied diet.

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Barley groats

Barley groats are among the most common groats in Poland. On its basis, you can prepare many tasty dishes. It works well as an addition to soup or cabbage rolls. Pearl barley also has a lot of valuable nutritional values. It is a rich source of fiber, phytochemicals, vitamins, and micronutrients, thanks to which it has a beneficial effect on health. It is, therefore, worth introducing it to our everyday menu.

Kinds of barley groats
Barley’s groats, as the name suggests, is a type of groats made from barley grain. According to the standards applicable in Poland, barley porridge should be light gray with a yellowish shade. It should also have a specific smell and taste.

The barley groats can also be divided into several types. We stand out among others
– pearl barley – whole grain without husk,
– kaszawski pearl barley kashas – whole grain without husk, rolled and polished,
– broken barley (rural) barley – obtained from purified, dehulled and sliced ​​grain, here we also distinguish small, medium or thick groats,
– pearl (Masurian) cereal – obtained from barley groats, p \\ additionally subjected to polishing, here also distinguish small, medium or thick groats,
– roasted pearl barley.

Of all the above-mentioned groats, the most popular pearl (Masurian). Unfortunately, the barley still wrongly is considered to be a product of inferior sort, waste, and it is the whole grains of pearl barley that are the starting raw material for the production of other types and contain the most nutritional values.

Nutritional values ​​of barley groats
Barley groats are characterized by very good nutritional values. In 100 g of this product is among others
– 354 kcal,
– 148 g of protein,
– 30 g fat,
– 748 g of carbohydrates,
– 17.30 g fiber,
– 9.44 g of water.

Barley groats are also a very good source of vitamins and minerals
– calcium – 300 mg / 100 g,
– iron – 60 mg / 100 g,
– magnesium – 1300 mg / 100 g,
– phosphorus – 2600 mg / 100 g
– potassium – 4500 mg / 100 g,
– sodium – 100 mg / 100 g,
– zinc – 77 mg / 100g,
– vitamin B1 – 0.646 mg / 100 g,
– vitamin B2 – 0.285 mg / 100 g,
– vitamin B3 – 604 mg / 100 g,
– vitamin B6 – 0.318 mg / 100 g,
– folic acid – 19.00 μg / 100 g,
– vitamin A – 200 IU / 100 g,
– vitamin K – 2 μg / 100 g.

Regardless of the type of barley, each is an excellent source of both soluble and insoluble fiber. You can also find phytochemicals that are responsible for lowering blood cholesterol levels. To preserve the best nutritional value of barley porridge, its storage time should not be longer than 9 months. A particularly important fact, mainly for people intolerant to gluten, is that barley is its source.

Health benefits resulting from eating barley groats
Consuming groats obtained from barley grain brings many health benefits. First of all, grits
– it improves the functioning of the excretory system,
– is diuretic and helps in painful urination,
– it has a beneficial effect on the gallbladder,
– strengthens the stomach’s work,
– has antiviral activity,
– thanks to the high content of B vitamins, it acts as an aid to memory and concentration,
– it is filling and quickly fills the stomach,
– cleanses the body by removing unnecessary metabolites,
– acts anti-cancer,
– helps in combating stress,
– thanks to the high content of antioxidants help in removing free radicals from the body, which has a positive effect on the appearance of the skin, hair, and nails,
– due to the high content of fiber binds in the intestines ions of some heavy metals,
– helps in the removal of factions of bad LDL cholesterol due to the presence of fiber and niacin,
– it has a beneficial effect on the production of platelets, thus preventing the occurrence of anemia,
– strengthens the functioning of the nervous system,
– helps in the treatment of constipation and diseases associated with disorders of the digestive system,
– improves lactation,
– thanks to the starch content act as a so-called energy shot,
– helps in combating ischemic heart disease and atherosclerosis,
– because of its high calcium content, it strengthens the skeletal system,
– thanks to the content of vitamin K, it positively influences blood clotting processes, prevents the formation of blockages, clots, and bruises.

The method of preparing barley groats
It is recommended to avoid barley groats packed in a bag. Such groats are subjected to additional treatment, which reduces the content of nutritional values. You should also avoid cooking porridge in a large amount of water because then all the minerals and vitamins get into the water, which is then poured. Undoubtedly a healthier and tastier solution is to cook porridge in a properly selected portion of water until the water is completely absorbed by the grits.

A glass of barley groats should be rinsed in a sieve. In a pot, boil two and a half glasses of salted water with a teaspoon of oil. Then pour the rinsed porridge into the water and cook it over low heat for about 20 minutes. Now and then you should check whether the grits have absorbed all the water, then the cooking time may be slightly longer or shorter. When cooking porridge, avoid mixing it too. When the porridge absorbs all the water, it is worth a few minutes to let it rest on the gas to rest. An exception is the pearl barley. While cooking, you should proceed in the same way, but for one glass of water, there are three glasses of water.

The use of barley
Barley groats are perfectly suited as an addition to dry dishes. It goes very well with goulash, mushroom sauce and various kinds of meat. It can also be used in conjunction with minced meat as stuffing for dumplings or stuffed cabbage. One of the most popular dishes prepared on its basis is soup. Because the barley porridge has a slightly earthy aftertaste, it perfectly blends with traditional Polish dishes. On its basis, also modern dishes are prepared, an example of which is a risotto of barley groats. Undoubtedly, care should be taken that the porridge is cooked properly. More and more often, barley groats are also appreciated by people who are on slimming diets. A properly balanced diet with the addition of barley porridge can bring satisfactory results, its consumption is a great way to keep a slim body.

Contraindications to eating barley groats
Unfortunately, there is also a group of people who should not eat barley.

These are among others
– people suffering from celiac disease and intolerant gluten,
– people suffering from peptic ulcer disease, duodenum, and gastro-oesophageal reflux mainly due to the fact that barley porridge contains large amounts of phosphorus, sulfur, and chlorine,
– fat and heavy dishes with barley groats should also be avoided by persons suffering from cancer,
– negative symptoms may also occur in young children who can not cope with the digestion of barley groats.
ProbioBalance Bifidobacterium Balance Forte NO FOS

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Go vege!

Vegetarianism is a way of feeding, which in both India and the Middle East, where it originated, has been known for many years. Recently, it has become more and more popular all over the world. People interested in healthy eating often choose vegetarianism as a healthy lifestyle. Is it right? What exactly does vegetarianism consist of? What are its types? Is it safe? What should especially pay attention to people who are already on a vegetarian diet or wanting to start their adventure with this way of nutrition?

 Vegetarian diet – characteristics and types

A vegetarian diet is an alternative way of eating, which excludes from the menu products of animal origin such as meat, fish or seafood, and in some of its types also dairy products, eggs, honey and any food products that may contain even traces of these ingredients.   There are many varieties of vegetarianism. There can be distinguished lacto-ovo-vegetarianism, lactovegetarianism, lacto-ovo-vegetarianism and strict vegetarianism, veganism. The group of vegetarian diets also includes the macrobiotic diet, raw vegetarianism, and fruitarianism, while they are much less frequently used and because of the huge restrictions that they have, it would be more appropriate to determine their dietary habits of vegans. Each of the above-mentioned diets has a different food scheme. The table below presents the table of products consumed and eliminated in particular types of vegetarian diets.   In this article, when talking about a vegetarian diet, I will refer to the lacto-vegetarian diet.

Vegetarian diet – what to eat?

A healthy, well-balanced vegetarian diet should primarily be based on whole-grain cereal products such as bread, whole-grain pasta, wholegrain rice, thick cereal, quinoa, as well as all kinds of oatmeal, buckwheat, barley or millet. It is estimated that they should be consumed in the amount of 6-10 portions during the day.   The next extremely important food products in the vegetarian diet are, of course, vegetables and fruits. The vegetarian diet should include vegetables in the amount of 4-7 portions per day, with 2-3 portions should be green leafy vegetables. Fruit, however, as in the case of the classic model of nutrition, it is recommended to consume in slightly smaller quantities than vegetables.

Vegetarians should consume 1-2 portions of fresh fruit and 1-2 portions of dried fruit. In the diet of people excluding meat and fish, the basic source of protein is dairy products and legume seeds. This diet should include 3 portions of dairy products, which include, for example, milk, kefir, yoghurts, cottage cheese, cheese or fortified vegetable milk and 2-3 servings of such products such as chickpeas, beans, lentils, peas, broad beans, tofu, peanut butter or almond butter.   The last on the list of products necessary in the vegetarian diet are nuts, seeds, and fats. No vegetarian can forget to include 1-2 servings of nuts and seeds in a daily diet and 2-3 servings of fat, which may come, among others from olive oil, linseed oil, rapeseed oil or sunflower oil. For each vegetarian, supplementation is extremely important, but more precisely in the further part of the article.

Vegetarian diet – slimming

A vegetarian diet scheme is chosen for a variety of reasons. Some decide to use the diet for ideological reasons, while others decide on health, and still, others want to get rid of unnecessary kilograms. Exactly – is the vegetarian diet a good way to reduce body weight? Of course. Reports indicate that people using a vegetarian diet have a lower body mass index and are leaner.   Properly balanced vegetarian diet provides less cholesterol or saturated fatty acids. Also, vegetarians consume more vegetables and fruits and are based on whole-grain cereal products, which provide much larger amounts of fiber than people using the classic model of nutrition. The fiber ensures a feeling of fullness for longer, full-grain helps to stabilize the blood sugar level, which in turn prevents the wolf hunger, and vegetables and fruit, as everyone knows, are characterized by low energy value, and also abound in precious vitamins and minerals, which is extremely desirable in weight reduction. However, it should be remembered that vegetarian dishes can also be very caloric. Falafels, fries, pizza or even cereal bars can also be vegetarian. Be careful of this type of trap and remember to balance the vegetarian menu correctly.

Vegetarian diet – safety

The only thing the vegetarians might be afraid of is shortages. Anyone who chose a vegetarian nutrition model should remember to supplement the B12 and D3 vitamins. Deficiencies are also often found in calcium, zinc, iron, selenium and omega-3 fatty acids. However, in this case, one should not worry and it should be remembered that an insufficient supply of calcium and omega-3 acids concerns people who eat meat, and supplementation with vitamin D3 is recommended for the majority of society. Besides, the shortage problem disappears when the diet is repeatedly mentioned. The following statement confirms the safety of the vegetarian diet.

The American Dietetic Association states that properly planned vegetarian diets, including strictly vegetarian or vegan diets, are healthy, meet dietary needs and can provide health benefits in the prevention and treatment of certain diseases. Well-planned vegetarian diets are suitable for people at all stages of life, including pregnancy and lactation, infancy, childhood, adolescence, and athletes.

Vegetarian diet – recipe

Tripe With oyster mushrooms

INGREDIENTS – oyster mushrooms – (500 g), – onions – 1 piece (50 g), – carrots – 2 pieces (about 100 g), – parsley – 2 pieces (about 100 g), – celery – ½ pieces (about 100 g), – tomato passata – 2 glasses (400 g), – oil – 2 tablespoons (20 g), – bay leaves – 3 pieces, – allspice and pepper – 5 grains each, – marjoram – 2 teaspoons, – ginger – 1 teaspoon, – chili – a pinch, – smoked pepper – 2 teaspoons, – lovage – 1 teaspoon, – herbal pepper – a pinch, – nutmeg – 1/4 teaspoons, – soy sauce – 2 tablespoons (20 g), – vegetable broth – 2 liters, – salt to taste, – wholemeal rye bread.

Execution

Cut sauteed strips into sautéed oil with sweet smoked chili peppers, marjoram, herbal pepper, lovage, peppercorns, ginger, laurel leaves, allspice, and nutmeg for about 3 minutes. Add the diced onion and grated carrots, parsley, and celery in a thick mesh – stew about 10 minutes. Add tomato passata and salt, simmer for 5 minutes. Finally, add the vegetable broth and soy sauce – simmer for about 10-15 minutes. Replace if necessary. Serve with bread.   A portion of flaps and 2 slices of bread contain   There are many alternative diets. However, not everyone can be said with a clear conscience that it is completely safe. This is not the case with the vegetarian nutrition model. This can be successfully used both to change eating habits for healthier as well as to prevent diseases related to civilization and diet-dependent, such as diabetes, obesity, atherosclerosis or hypertension.   So if you are considering going on a vegetarian diet, you can do it without fear. Remember that it is always worth using the help of a dietitian who, at the beginning of the shift, will help to properly balance the diet and protect against shortages.

Vegetarian DHA 200mg

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Gluten

Recently, store shelves with gluten-free products are experiencing a real siege, and the Internet is full of information about the harmfulness of gluten and the products in which it is located. Does gluten hurt everyone and is the cause of the epidemic of diseases of civilization, or is it just another dietary fashion? Answers to these questions can be found in the article below.

What is gluten?
Gluten is a mixture of various proteins (including gliadin) found in cereal grains. Gluten occurs in wheat, rye, and barley. For food processing, it has very valuable properties because it gives the bread the desired ductility, making bread and rolls flexible and compact.

Why can gluten be harmful to the body?
From a biochemical point of view, gluten is a very interesting molecule because it has a high content of the sequence of the same amino acids – glutamine and proline. As a result, gluten is resistant to digestion by gastric juice and digestive enzymes. Incomplete digestion of gluten by the body makes it a protein that can over-activate the immune system.

It is also suggested that the increase in gluten intolerance in man results from the gradual increase in its content in cereal grains. However, the research carried out by DD Kasard in 2013 did not confirm this thesis. Similarly, it is not true that wheat is genetically modified.

Does gluten harm anyone?
Currently, there are no scientific grounds to prove that gluten is harmful to everyone and should be eliminated from the diet. Unfortunately, many people opt for such a step and treat the exclusion of gluten from the diet as an element of a healthy lifestyle. However, it should be remembered that eliminating gluten on your own may be harmful to your health and lead to deficiencies of vitamins and mineral salts.

HELP IN GLUTEN DIGESTION

Gluten-dependent diseases
Currently, three gluten-dependent diseases are described – celiac disease, allergy to wheat and non-aberrant hypersensitivity to gluten (NCGS). It is estimated that gluten-dependent diseases may affect up to 10% of the population.

Celiac disease
Celiac disease, or celiac disease, is an autoimmune disease induced by gluten in genetically predisposed individuals. This means that some people with specific genetic changes may develop celiac disease under the influence of various environmental factors. Such predispositions have been described within the genes coding for the HLA core histocompatibility complex proteins. This system is responsible for the proper presentation of various molecules to the cells of the immune system, including gluten.

People with unfavorable variants of HLA-DQ2 and HLA-DQ8 are predisposed to celiac disease because their immune system recognizes gluten as something foreign. As a consequence, there is the secretion of pro-inflammatory molecules, the production of immune proteins (antibodies), the emergence of chronic inflammation and destruction of the intestinal mucosa. Antibodies are produced against gluten proteins (gliadin) and their tissues (tissue transglutaminase) and they are a very important part of the diagnosis of celiac disease.

Celiac disease is present in 1 in 3345 cases, however, studies have shown that in 1 out of 100-300 people the disease may show no symptoms (latent Celiac Disease). It is also emphasized that the disease is increasingly diagnosed in adults, and not so far only in children. Celiac disease, like other autoimmune diseases, is more common in women than in men.

Symptoms of the celiac disease occur after weeks or even years after consumption of gluten and include
– absorption disorders and related deficiencies of iron and B group vitamins,
– iron-deficiency anemia,
– stomach pain,
– chronic diarrhea,
– vomiting,
– weight loss,
– slow growth or its inhibition (in children),
– migraines,
– depression,
– muscular weakness,
– fertility disorders,
– osteoporosis,
– arthritis,
– dermatitis herpetiform (Duhring’s disease),
– gluten-like ataxia (balance and coordination disorders).

Allergy to gluten
Allergy to wheat proteins, including gluten, occurs in 2-9% of children and 0.5-3% of adults. Allergy to gluten takes place with the participation of the immune system and class E (IgE) antibodies. It is easy to recognize based on the symptoms themselves, because after a few minutes or minutes after eating wheat, there are symptoms from the digestive, respiratory or skin system. In rare cases, life-threatening anaphylactic shock may occur.

Non-erosive hypersensitivity to gluten (NCGS)
NCGS is a mysterious disease described relatively recently, which differs in clinical presentation from other gluten-dependent diseases. The symptoms of NCGS are similar to the symptoms of celiac disease, but they occur more quickly because of hours or days after the consumption of gluten. In contrast to celiac disease, there is no damage to the intestinal mucosa, although the symptoms are very similar. Due to the lack of diagnostic markers, it is very difficult to identify this disease in a patient. Therefore, NCGS diagnostics is based mainly on the exclusion of celiac disease and allergy to wheat, and then the patient is introduced for at least a six-week gluten-free diet and monitors its symptoms. If the patient does not respond to a gluten-free diet, NCGS is excluded.

Does gluten damage the nervous system?
Scientific research links gluten with the occurrence of diseases such as autism, schizophrenia and bipolar disorder. This mechanism may be similar to celiac disease. We know that the phenomenon of intestinal barrier permeability and the occurrence of the transmissible intestinal syndrome (PGI) may play an important role in the pathomechanism of celiac disease. This may result in the passage of gluten into the intestinal mucosa and the activation of the immune system. It has been shown that people with autism and ASD have elevated levels of gliadin IgG. Similar observations have been made in adults with schizophrenia and bipolar disorder. It is also known that gliadin in its biochemical structure resembles endorphins, hormones affecting the nervous system. Therefore, it was hypothesized that gluten, and more specifically gliadin, may combine with opioid receptors in the brain and stimulate it adversely. Very often, proteins like gluten are called exorphines in this context. Although this hypothesis is extremely interesting and could to a certain extent explain the nervous system symptoms that are often complained to persons with celiac disease and NCGS, it still requires further research.

What products contain gluten?
As already mentioned, gluten occurs in wheat, rye, and barley as well as all varieties of these cereals. Therefore, even spelled, perceived as healthier, will be a source of gluten.

We include natural non-gluten grains
– buckwheat,
– rice
– maize,
– tapioca,
– quinoa,
– amaranth,
– millet (millet).

The grain is controversial when it comes to gluten content, it is oats. Therefore, it is best to consume certified oats. Also, products that may appear gluten-free at first glance may contain it. Examples include cold cuts, canned meat, and fish, yogurts, melted cheese, and cream. Gluten in food processing is ubiquitous, so if we have to follow a gluten-free diet, we should look very carefully at the labels. To ensure that your product does not contain gluten, you should look for products with a crossed-out earmark.

Moreover, many gluten-free products offered on the food market are highly processed, contain food additives, conditioners, etc. Therefore, if we run a gluten-free diet, we should look for naturally gluten-free products such as buckwheat or millet. They will be rich in vitamins, mineral salts, and dietary fiber. This is very important because an improperly conducted a gluten-free diet can cause serious nutritional deficiencies. Therefore, if you do not have any of the gluten-dependent diseases, you should not go on a gluten-free diet without consulting a specialist!Digestive Enzymes + Probiotic

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Sushi

Sushi – a traditional dish from South Asia, which is increasingly found on the menu of Europeans. The research conducted in 2005 shows that there were about 400 sushi-serving premises in Poland, including 300 in the capital itself. The observed trend is growing, which is why, given this data, the question arises why do we value sushi?

 Sushi – what is under this name
Currently, sushi is nothing but a rice dish, which is popular especially because of the speed of its preparation. Once, this dish was prepared for many months because it required a long-lasting fermentation process. The basis of sushi is rice, but for its preparation, we also need seaweed nori, fish, seafood, which can be heat-treated, and various types of vegetables. The most popular additions to sushi are marinated ginger and sauce prepared based on wasabi and soy sauce. Traditionally, the dish is eaten with chopsticks or fingers.

Nutritional value of sushi
Followers of sushi emphasize that they value this dish, especially for the taste, aesthetic and sensory values. It is also worth noting that this dish is characterized by the high nutritional value. The rice used to prepare it provides complex carbohydrates, which are the basic energy component of our diet. Fish, seafood, and seaweed are a source of protein of high biological value. Besides, these products are a source of unsaturated fatty acids from the omega-3 group, which are particularly important in the prevention of cardiovascular diseases. These acids are influenced, among others to inhibit lipogenesis, suppress appetite or increase the rate of fat oxidation. Vegetables are a very good source of fiber and vitamins or minerals.

Of particular note is the sauce with which sushi is served. Wasabi, commonly called Japanese horseradish, is a cruciferous plant belonging to the family of cruciferous plants. It is naturally found in Japan, however, wasabi cultivation is also found in the United States, Canada, and Australia. Particularly appreciated for the spicy taste that comes from the high content of the volatile compound – isothiocyanate. This compound has antimicrobial and antineoplastic activity. Wasabi is often served with soy sauce.

Another ingredient of sushi, which is worth noting due to the content of phytonutrients, is ginger. It has antiemetic properties, facilitates digestion, stimulates the secretion of saliva and gastric juice. It has a diastolic, cholagogic and antiatherogenic effect.

Fucoxanthin

Is sushi always healthy
Due to its popularity, sushi is more and more often served in quick service bars, but does it mean that it is unhealthy? The answer to this question is simple – it all depends on the ingredients used to prepare it. Unfortunately, our disadvantage was the addition of vinegar-based rice vinegar to rice, which gives it a distinctive flavor. There would be nothing wrong with that if it were not for the fact that usually a lot of sugar is added to this mortar, which significantly reduces the nutritional value of the product. Besides, attention should be paid to pollution, especially pathogenic microorganisms. Therefore, it is extremely important to ensure the quality of the raw material, its storage and transport conditions.

Also, as many dishes of Far Eastern cuisine, sushi has been slightly modified by Europeans. On the menu, we can often find sushi with mayonnaise, a large amount of avocado or Philadelphia cheese, which significantly increases the calorie content of the dish by increasing the amount of fat in it. Europeans also got a taste for tempura (a kind of Asian fried deep-fried breading). Fish or vegetables in tempura will also increase the amount of fat in the meal. Always keep moderation and if you like sushi for hot, we can alternate with tempura to choose grilled or baked suggestions.

How to make homemade sushi
If we want to make sure that the sushi we eat has a high nutritional value, we should prepare it ourselves. Below is a recipe for homemade sushi.

Ingredients (2 servings)
– smoked salmon – 120 g (4 servings),
– bee honey – 6 g (1/4 tbsp),
– cucumber – 80 g (2 pieces),
– red pepper – 70 g (½ pieces),
– brown rice – 120 g (8 tablespoons),
– salt – 1 g (pinch),
– chives – 15 g (3 teaspoons),
– nori seaweed (sheets) – 12 g (4 pieces),
– dark soy sauce – 40 g (4 tablespoons),
– rice vinegar – 21 g (7 teaspoons).

A method of preparing
1. Mix vinegar with honey and salt.
2. Boil the rice and mix it with the vinegar mixture.
3. On the bamboo mat, place the nori with a rough part up.
4. Divide the rice into 4 parts so that each part is spread on nori seaweed.
5. Cut the peppers and cucumber into strips. Chop the chives.
6. Put the ingredients on rice. Collapse as completely as you can. You can moisten the edges with water to make them stick together.
7. Cut rolled up sushi with a sharp knife into pieces with a width of approx. 1-1.5 cm.
8. Serve with soy sauce.

Nutritional value in the whole portion
– energy value – 695.7 kcal,
– protein – 43.3 g,
– fats – 13.3 g,
– carbohydrates – 95.8 g,
– fiber – 18.3 g.

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Garlic

Garlic is a vegetable commonly used as a condiment for many dishes. It is known for its beneficial properties in the case of colds or flu. What other pro-health properties do you have?

Rich chemical composition
Garlic has a rich chemical composition. This vegetable is 60% water. The average garlic clove weighs approx. 3 g and its nutritional value is as follows
– energy value of 4 kcal,
– 0.2 g protein,
– fat 0 g,
– total carbohydrates 1 g,
– dietary fiber 0.1 g.

Moreover, garlic contains in its composition vitamins and minerals, among which you can distinguish
– vitamin B1 (0.2 mg / 100 g),
– vitamin B2 (0.1 mg / 100 g),
– vitamin B3 (0.7 mg / 100 g),
– vitamin B6 (0.1 mg / 100 g),
– folic acid (5 μg / 100 g),
– vitamin C (31 mg / 100 g),
– potassium (400 mg / 100 g),
– magnesium (25 mg / 100 g),
– sodium (17 mg / 100 g),
– iodine (2.7 μg / 100 g),
– phosphorus (153 mg / 100 g),
– calcium (41 mg / 100 g),
– zinc (1 mg / 100 g),
– selenium (14.2 μg / 100 g).

Garlic is also a source of organic compounds such as anthocyanins, glycosides, co-ordinates, polyphenols and sulfur compounds. It also contains selenium, which protects all body cells from the harmful effects of free radicals and neutralizes aflatoxins.

 

Garlic Oil

The source of sulfur
2.3% of garlic dry matter is organic sulfur compounds. Among them, the most important role is played by cysteine ​​sulfoxide, and more precisely alliin. Due to the damage of the garlic clove, this substance is transformed into allicin, which is responsible for the majority of health-promoting properties of garlic. It has strong anti-thrombotic, anti-atherosclerotic, anti-bacterial and anti-cancer properties.

Health-promoting properties
Garlic supports the work of the immune system, thereby strengthening the body’s immunity. It has antiparasitic, antifungal, antiviral and antibacterial effects, even against antibiotic-resistant bacteria. Also, the active substances contained in the garlic act negatively to Helicobacter pylori bacteria, which is responsible for the formation of erosions and ulcerations within the stomach wall and, as a consequence, cancer of this organ. Besides, it stimulates the growth and growth of health-promoting bacteria from the genus Lactobacillus.

Prevention of cardiovascular diseases
The hydrogen sulfide present in garlic has anti-atherogenic and antioxidant properties. It enhances the synthesis of nitric oxide, thus preventing aggregation of platelets and reduces the risk of hyperlipidemia. Besides, it helps to lower blood pressure.