Dried tomatoes

Tomatoes are at the forefront of the most commonly used vegetables in Europe. Only the potato, onion and lettuce are ahead of them. They owe their popularity to their availability, versatility and low price. Tomatoes can be bought in various forms. The most popular are purees, juices, concentrates, sauces and dried tomatoes. Especially the latter deserve our attention, they are extremely tasty, aromatic and can be an addition to many tasty dishes. They are a great source of lycopene, the properties of which we will tell you today.

Dried tomatoes – nutritional value
Tomatoes are vegetables appreciated almost all over the world. Tomato (Lycopersicon esculentum) came to Europe in the 16th century and it was brought from Central America. The beginnings of cultivating tomatoes on our continent were not easy – due to the intense red color, they were considered a highly poisonous plant and were only cultivated for ornamental purposes. Today, tomatoes are appreciated by consumers and are appreciated for their nutritional, health and dietary properties.

Dried tomatoes are obtained by drying purified and cut fresh tomatoes. Although they look less attractive than raw, they definitely outweigh them with nutritional values, including the content of lycopene. Dried tomatoes usually occur in two forms. The first one is tomatoes dried in oil, the second is dried without oil (in dry form). The observation shows that consumers more often choose tomatoes dried in oil. Such a product in 100 g contains about 213 kcal, including 20 g total carbohydrates (including 6.7 g dietary fiber), 13.3 g fat and 6.67 g protein. However, those dried without the addition of oil in 100 g contain about 257 kcal, including 55 g of carbohydrates (including 13 g of dietary fiber), 3.7 g of fat and 14.8 g of protein. Such disparities result both from the manufacturing method and, type and method of cultivation. When buying dried tomatoes, special attention should be paid to the type of oil that the vegetables are filled with. The best quality tomatoes are cold pressed rapeseed oil and olive oil. It is not recommended to buy tomatoes in a flood of sunflower oil due to the unfavorable ratio of omega-6 to omega-3 fatty acids, which can increase the inflammation in our body and have a bad effect on the cardiovascular system. For example, tomatoes in raw form in 100 g provide about 18 kcal, including 3.9 g carbohydrates (including 1.2 g dietary fiber), 0.2 g fat and 0.8 g protein.

Dried tomatoes are a real treasury of mineral salts and vitamins. 100 g of dried tomatoes contain as much as 39 mg of vitamin C. An adequate supply of vitamin C ensures beneficial effects of the immune system. Vitamin C also takes part in the collagen synthesis process and reduces the concentration of bad cholesterol. In addition to vitamin C, in dried tomatoes there are also significant amounts of vitamin A, 100 g of the product provides our body with about 833 IU of this vitamin. Proper supply of this compound ensures good skin condition, strengthens the eyesight and regulates the processes of creating new cells. In dried tomatoes we can also find vitamins from group B, including B1, B2, B3 and B6. Their appropriate level plays an important role in the prevention of diseases of the nervous system.

In addition to vitamins, dried tomatoes contain a large amount of necessary for the proper functioning of micro- and macroelements. The most important of these is potassium, which in the body is responsible for maintaining fluid and electrolyte balance and correct muscle spasms. Both fresh and dried tomatoes are a great source. Apart from potassium, we can also find sodium, calcium, iron, magnesium, phosphorus and selenium in them. The amounts of the elements listed above are however small. The healthiest and the tastiest dried tomatoes are those that come from natural crops (eg from our gardens and plots).

What properties do the dried tomatoes have?
Due to the low energy value, tomatoes are included in dietetic food. Conscious consumers who have knowledge about healthy eating use them daily as part of their meals. Over the past dozen or so years, tomatoes have gained a special position in the prevention of cancer. All this is due to lycopene, an organic compound from the carotene group. It exhibits strong pro-health properties, while its absorbability from dried tomatoes is definitely higher than from raw ones. Lycopene has a strong antioxidant effect, therefore it is well suited for the prevention of cardiovascular and cancer diseases. It is worth noting that lycopene scavenges free radicals twice as efficiently as beta-carotene and ten times more efficiently than alpha-tocopherol. Such a high content of lycopene makes real dried superfood tomatoes.

There are numerous scientific studies around the world that are looking for irrefutable evidence that lycopene contained in dried tomatoes has anti-carcinogenic properties. There are studies that showed a positive correlation between lycopene consumption and a decrease in the activity of breast cancer cells. Lycopene is responsible in this case for inhibiting the proliferation of cancer cells. Proper supply of this component ensures proper DNA synthesis and prevents its damage. Therefore, it is safe to say that currently conducted scientific research gives great hope to oncological patients. Unfortunately, to find unambiguous and indisputable evidence, research should be carried out constantly.

In addition to the potential use in the prevention of cancer, lycopene is also credited with a significant role in the prevention of bone diseases. When we talk about this type of illness, we think about the diet with an increased amount of dairy products, calcium supplementation and vitamin D. Of course, the above-mentioned ingredients are necessary to ensure good bone health, but let’s focus this time on the role of lycopene. Bone system diseases, including osteoporosis, go hand in hand with systemic inflammation and increased oxidative stress. The latter is particularly harmful. It directly affects the inhibition of bone formation and shortens the lifespan of osteoblasts. As mentioned before, lycopene is an extremely powerful antioxidant and it is this feature that makes it a substance extremely helpful in the prevention of bone diseases. , r

How to prepare dried tomatoes yourself?
The purchase of dried tomatoes is an expense of about 10 to 15 PLN for a small jar. Tomatoes bought in the store are quite tasty, but the label often does not provide us with enough information on how to produce them. We do not know if they were dried in the sun or in a drying room. We do not know what crops they come from and whether they meet our requirements. Despite the addition of fruit, seeds or various spices, bought tomatoes sometimes just simply tasteless. So if we want to get dried tomatoes of the highest quality, it is best to prepare them yourself. This is not so difficult, contrary to appearances, and can have a big impact on our health.

The first step is to chop the cherry tomatoes into quarters and remove the seeds with a spoon. The next is to put them on a baking tray lined with baking paper (a sheet skin). You need to gently salt them, then set the oven to about 90 ° C, preferably with the function of thermo-flow. Drying tomatoes at this temperature usually takes about 2 hours. The baking tray is pulled out of the oven only when the tomatoes are already heavily wrinkled. It then translates the dried tomatoes into a bowl, seasoning it according to your taste and arranges tightly in the jar. A few slices of garlic are put into each jar. The last step is pouring the jars into warm, slightly warmed oil and turning the jars upside down. Such a recipe for dried tomatoes is very simple to make and guarantees us the perfect taste for many, many weeks.

Recipes for dishes using dried tomatoes

Below are two ideas for delicious use of dried tomatoes in the kitchen.

Hummus With Dry Potatoes

– 200 g of chickpeas in brine,
– 100 g tahini (sesame paste),
– 3 cloves of garlic,
– lemon juice juice,
– 70 g of dried tomatoes (10 pieces),
– salt,
– pepper,
– 10 g olive oil.

In the bowl, put chickpeas, sesame paste, garlic cloves squeezed through the press, lemon juice and finely chopped dried tomatoes, salt and pepper to taste. The whole blends to a uniform mass. If the mass is too dry, add a small amount of water. Hummus can be served with crunchy or whole grain bread.

Nutritional value in the whole portion

– 1182 kcal,

– 42.2 g protein,

– 71.7 g fats,

– carbohydrates 81.8 g,

– fiber 32.1 g.

Mediterranean baguette

– 80 g wholemeal baguette,
– 40 g mozzarella cheese (half balls),
– 20 g arugula lettuce,
– 70 g of dried tomatoes (10 pieces),
– fresh basil leaves,
– 20 g walnuts (handful),
– 10 g olive oil – for spreading.

Nutritional value in the whole portion

– energy 722,9 kcal,

– 30,3 g protein,

– fats 34.4 g,

– 69.5 g carbohydrates,

– fiber 16.2 g.

Cut the bun in half. We lubricate with olive oil. Dried tomatoes are cut in half. Slices of mozzarella, tomatoes and half of basil leaves are placed on a whole-grain baguette. Place the buns in the oven heated to 180 ° C, bake them until the mozzarella dissolves. After removing from the oven, place the nuts and fresh basil leaves on them.

Dried tomatoes are not only a tasty addition to Mediterranean cuisine. They have health properties that many of us have not heard of yet. Due to the high content of vitamins, minerals and antioxidants should often appear on our tables.

Health & Beauty Healthcare

Vegetarian diet

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, yogurts, 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. In addition, 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. In addition, 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.


Helicobacter pylori – what causes and how to cure it

Helicobacter pylori is a gram-negative bacterium belonging to the rods, inhabiting the surface of the epithelium covering the antrum-like part of the stomach. 

Helicobacter pylori causes an infection that can have fatal health effects. According to estimates collected by the WHO, up to 70% of the population of developing countries and about 30% of the developed paradise population may face an infection. The presence of Helicobacter pylori significantly increases the risk of gastritis type B, which can cause gastric cancer. Helicobacter pylori also increases the risk of developing stomach ulcers. At the same time, doctors calm down – in the majority of patients who have been diagnosed with Helicobacter pylori, the disease does not develop. 


Here you can find probiotics supporting your health – CLICK 


Bacteria discovered in 1875. 

The Helicobacter pylori bacterium was discovered by German scientists in 1875. In 1893, the Italian scientist Giulio Bizzozero described the bacteria living in the acidic environment of the dog’s stomach. In 1899, Valery Jaworski observed characteristic bacteria at the Jagiellonian University – he called them Vibrio rugula. He was the first scientist who began to see connections between stomach diseases and the presence of these characteristic bacteria. For the first time, the bacteria were bred in 1982. In 1989, bacteria were classified as Helicobacter. After identifying the microbes, another important question arose – whether they are harmful to health. A group of volunteers decided to drink a suspension containing a bacterial culture. Shortly thereafter, there were symptoms suggestive of acute gastritis. The discovery of Helicobacter pylori and its impact on human health is attributed to pathologists from the University of Perth B. Marshall and R. Warren. For their discoveries, they received the Nobel Prize in Medicine in 2005. 

The main bacterium of gastric flora 

In the light of current medical knowledge Helicobacter pylori is the most important bacterium belonging to the human stomach flora. In mammals and birds, there are other Helicobacter bacteria that can be infected by humans. Recent reports from scientists indicate that modern humans have been infected with H. pylori before the migration of African people. 

What do we know about Helicobacter pylori? 

The bacterium Helicobacter pylori is morphologically similar to Campylobacter. It does not produce spores and occurs on the surface of the gastric and duodenal mucosa. The esophagus appears very rarely on the membrane lining. The battery is characterized by sensitivity to external conditions. He’s doing well in a sour environment. Helicobacter pylori can break the protective barriers of the immune system, because it produces a lot of urease, which breaks down urea into ammonia – the latter neutralizes the hydrochloric acid of the stomach. As a result, the environment near the colony of H. pylorii has a slightly lower pH. 

Helicobacter pylori has six cilia that allow the bacteria to move and penetrate under the mucous layer. The bacterium also has a pump pumping out H + ions from the cells, which raises the pH in the stomach and an antioxidant system neutralizing free radicals produced by neutrophils (cells of the immune system fighting microbes). Helicobacter pylori produces cytotoxins, such as a vacuole toxin that facilitates the free passage of urea into the stomach. It increases the adhesion of bacteria to the damaged epithelium. 

How do we get infected with this bacterium? 

For infection with Helicobacter pylori, it is most common in food, early childhood and lasts a lifetime. However, some children may have spontaneous resolution of their infection. Researchers are investigating whether infection can occur through gastro-oral, oral-oral and faecal-oral routes. The infection most often occurs when drinking from shared bottles, eating without first washing your hands. 

How does H. pylori infection work? 

The bacterium penetrates the mucous layer of the stomach and adheres to the surface of the cells. Using urease, it produces ammonia from urea, neutralizing gastric acid. Without it, it could not survive in an acidic environment. In the next stage of infection, the bacterium multiplies and moves. It destroys the mucosa on the occasion, initiates the inflammatory process and causes necrosis of the mucosa cells, which leads to gastric ulceration. 

From infection to inflammation 

After the bacteria enter the stomach, Helicobacter pylori causes an acute phase of inflammation damaging the epithelium of mucous membrane with ammonia, cytotoxin A, proteases and phospholipases. Infection with this microorganism causes changes in the mucosa of the stomach type B. In about 80% of cases, no visible symptoms of this disease appear. However, studies of the gastrin level and the secretion of hydrochloric acid do not always show abnormalities. In some patients, when the stomach produces large amounts of hydrochloric acid, inflammatory changes occur in the gastrointestinal region of the stomach (so-called antrum gastritis). Then, gastrin and hydrochloric acid are excessively secreted, and the risk of developing gastric and duodenal ulcers increases significantly. About 5% of infected Helicobacter pylori develop inflammatory changes around the hearth and bottom of the stomach. Studies show an increase in gastrin level and hypochlordhydria. The third type of infection is associated with a high risk of developing stomach cancer. 

The H. pylori bacterium can cause not only acute but also chronic gastritis. In its course, the mucous membrane atrophy and the occurrence of intestinal metaplasia occur. Helicobacter pylori infection is also closely related to peptic ulcer disease. About 80-95% of cases of peptic ulcer disease can be caused by Helicobacter pylori infection. 

H. pylori as a cause of peptic ulcer disease 

H. pylori infection is very often the main cause of peptic ulcer disease in the duodenum and stomach. Eradication of the microorganism contributes to the cure of the disease and effectively prevents the recurrence of the disease. Disease of defensive mucosal processes, inflammatory reactions, gastric metaplasia and increased production of gastric juice contribute to the development of the disease. 

Infection and cancer 

Helicobacter pylori causing chronic infection can contribute to the development of the type of gastric intestinal cancer. Researchers also recognized a correlation between Helicobacter pylori infection and the development of early gastric cancer. Worse, stimulation of the immune system by this microorganism increases the risk of developing gastric mucosal lymphomas (up to about 90% of lymphoid tissues of the gastrointestinal tract). If the vacA gene is found in the bacterial genome, the risk of developing this lymphoma is higher. 

Diagnosis of H. pylori 

The infection can be diagnosed with endoscopy. Before testing, you need to stop taking proton pump inhibitors, H2 blockers, and antibiotics for about 1-2 weeks. They could distort the results of the study. The invasive diagnostic examination of H.pylori consists in performing gastroscopy with a biopsy. The obtained material can be tested for the production of urease, histopathological examination or cultivation assumption. Outside Europe a test called String test is used. It involves taking a capsule hanging on a string and holding it in the gastrointestinal tract for several hours. After removing it, the culture is made on a selective medium. This method is less uncomfortable than a biopsy gastroscopy, but less accurate. 

Diagnosis of H. pylori bacteria can also be done using non-invasive tests such as 

– urea breath test 

– urine test 

– saliva examination 

– blood test 

– faeces examination 

An antibody test can also be performed to detect IgG antibodies against H. pylori in blood serum. A PCR test can be performed. It involves the multiplication of a specific bacterial fragment of DNA encoding toxins. Usually, a sample of faeces is tested. The microbial genome is also present in saliva, but due to the low diagnostic value, this study is not likely to be performed. H. Pylori can be detected by immunochemical method (eg by the Giemsa method, by the Genta method). 

H. pylori treatment methods 

H. pylori treatment is directed towards the complete removal of bacteria that has nested in the gastric mucosa (eradication). If a patient develops a peptic ulcer, removal of bacteria from the system helps to prevent the recurrence of the disease and will enable permanent cure. Eradication also provides regression in the case of MALT lymphoma developing against H. pylori infection. 

In the case of H. pylori, the use of one antibiotic is ineffective. In 1997 in Maastricht, it was established that effective treatment of H. pylori infection consists of using a combination of three drugs for 7 days 

– proton pump inhibitor 

– metronidazole or tnidazole 

– amoxicillin 

In 1999, clarithromycin was used interchangeably with amoxicillin and metronidazole. Since 2000, pharmacotherapy has two stages. The first one uses triple therapy (bismuth salts, or an inhibitor, clarithromycin, metronidazole or amoxicillin, while the second drugs are bismuth salts, metronidazole, an inhibitor and tetracycline.) Pharmacological agents currently used to treat H.pylori infection cause unpleasant side effects, m. Diarrhea, vomiting. 

Diet against H. pylori 

Many unprocessed products support the treatment of H. pylori infection. Garlic contains polysulphides with proven antibacterial activity. Broccoli and their sprouts are rich in anti-oxidants with antibacterial properties (sulforaphane and isothiocyanate). Cranberry juice contains proanthocyanidins. Green tea rich in catechins may inhibit the action of urease. An important role is also played by probiotics, which are present not only in pickled products and milk probiotic products, but also supplementation of probiotics such as Sacharomyces Boulardii, Lactobacillus and Bifidobacterium strains. 

The active ingredients of herbal preparations against H. pylori include black cumin oil, oregano oil, grapefruit seed extract, cabbage head juice, wasabi, vitamin C and E, selenium, curcumin, quercitin and apple cider vinegar. It should be remembered that the treatment should be under the supervision of a doctor. Using such measures on your own may be harmful. Popular natural treatments for H. pylori infection should also be supplementation with N-acetylcysteine (destroys known. Biofilm H. pylori. Biofilm ensures the survival of the bacteria in the stomach while biofilm causes they are resistant to antibiotic treatment), and licorice deglicyryzowaną. Conventional treatment can also be supported with vitamin and mineral supplementation. 

An inadequate diet can make treatment difficult. Therefore, patients are advised to avoid simple sugars that increase inflammation. It is worth eating products with high fiber content, including fruits and vegetables that are rich in antioxidants. Patients suffering from H. pylori infection should avoid high-fat products. However, wholegrain products are highly recommended. In the diet should also be defatted products rich in protein. 

The methods of cooking that should be used by patients include steaming and baking. Non-recommended techniques for preparing meals include grilling and frying. According to doctors, some products may irritate the stomach (such as tomatoes and their products, citrus juices, milk, dairy products, spicy foods, spicy spices). Therefore, doctors recommend that you limit their intake. It is also necessary to limit the consumption of salt, alcohol, mint, coffee, cocoa and tea. Paradoxically, citrus fruits provide valuable anti-bacterial ingredients – similarly green tea. This shows that there are not natural methods of treatment for everyone, it is not worth using them without consulting a doctor and should be approached with reserve. 


You can read also: How to choose the best probiotics?


What to choose sugar or sweetener?

Table sugar and sugared products can quickly lead to problems with health and excessive body weight.

For many years, we have been looking for an alternative to popular sucrose, which would have its advantages (sweet taste), and whose consumption would not bring negative consequences. 


Here you can find sweeteners – CLICK 


For some time now, synthetic and natural substances called circulatory sweeteners have been growing in popularity, the most popular of which are aspartame, acesulfame potassium, sodium saccharin, sucralose, and more recently also xylitol and stevia. Unfortunately, more and more often talk about the potential risks associated with their consumption, which according to selected sources can be even greater than those resulting from the use of sugar

Countless contradictory data often creates a kind of chaos, and in the informational noise it is difficult to make unambiguous conclusions. Therefore, in this article I will try to answer the question about what drinks are best sweetened, and I will also refer to several popular circulating theories regarding the health consequences of using sugar and other sweeteners.

A lot is said about the fact that sugar is needed for us to function properly, it is mentioned that it adds energy, improves brain function etc … Of course, the nervous system requires constant delivery of certain doses of glucose, but it does not mean that it will work better if we will sweeten more. In fact, the daily demand of the brain for glucose can be fully satisfied by eating a solid bowl of oatmeal with fruit for breakfast, and in the next meals without consuming carbohydrates anymore! And if necessary, the body is able to produce an additional portion of sugar from non-sugar sources in a process called gluconeogenesis. The situation is similar in the case of physical effort. A sweet candy bar can give us energy during a long-lasting effort such as running a marathon, and a walk in the park or a half-hour walk are no indication to consume extra carbohydrate doses, especially in refined form! 

The fact is that refined sugars hidden under the names such as sucrose, glucose-fructose syrup, as well as glucose itself and – considered to be dietetic – fructose are definitely undesirable components of our diet. Their regular consumption may lead to disturbances in insulin-glucose and lipid metabolism and dysregulation of mechanisms responsible for the control of appetite. As a result, we are more hungry, eat more and more often we feel like low-quality products, and also easier to succumb to culinary temptations. The result is not only the increase in body fat leading to overweight and obesity, but also an increased risk of diseases such as atherosclerosis, diabetes, gout or some forms of cancer! 

It is worth remembering not only by reaching for a confectioner’s spoon, but also by eating sweets and sugar-sweetened beverages, jams, fruit mousses or even buying instant dishes and sauces, breakfast products and many, many other foods in which sugar is hidden … . The list of tangible benefits resulting from the elimination of any sources of refined sugars from the diet is very long


You can read also: Artificial sweeteners are curing cancer?


Not only tomatoes, but also carrots protects against prostate cancer

Not only tomatoes, but also carrots protect against prostate cancer.

Men who consume several products a week like sauces or tomato juices significantly reduce the risk of cancer. This is not a novelty, but it turned out that carrots also have a protective effect. The diet of 244 men aged 64-75 with prostate cancer was examined, as well as 408 without cancer (control group). Men eating more carrots or tomatoes were less likely to develop cancer. It turned out that it is enough to eat more than a few grams of carrot per day or more than 16.5 grams of tomato per day. It was discovered that lycopene is behind the protective effect. 


Here you can find supplements supporting health – CLICK


It is enough to consume more than 1.2 mg of lycopene per day to significantly reduce the risk of cancer. Carrots contain 0.65 – 0.78 mg of lycopene in 100 g of the product.

Lycopene content in mg per 100 g of product

Of course, many other extensive studies are needed to finally confirm the protective effects of carrots on health. The message should be interesting for bodybuilders who are often more exposed to prostate cancer by using SAA.


You can read also: 10 Ways to protect yourself from cancer


  Obesity causes cancer!

Obesity is a factor affecting many health aspects, including issues related to some types of cancer (eg colon, pancreas and breast). Studies have shown that it interferes with defense mechanisms against cancer and promotes the growth and spread of the tumor. 


Here you can find supplements supporting health – CLICK



Obesity is usually associated with cardiological diseases and type II diabetes, and in the meantime is the second factor that increases the risk of disease immediately after tobacco. The research shows that people with normal body mass are much less exposed to cancer, than people with BMI suggesting high overweight or obesity. 

The way in which excess fat affects the development of cancer has been the subject of research for many years. These are very complex mechanisms and really different for each organ. Fat tissue produces various substances, including estrogen, and its high level increases the risk of breast cancer, uterus and several other cancers. So if we have too much body fat, we also expose ourselves to high levels of other substances, which has consequences. In obese people, insulin levels and IGF growth factor also increase. They also favor the development of tumors. In addition, fat cells produce adipokines – these are the hormones responsible for regulating, among others, inflammatory processes, which in turn increase the risk of developing tumors. 

Our organs are lined with epithelial cells that have a protective function. They also have the ability to remove potentially malicious cells from inside them. Speaking in a simplified language – healthy cells detect those harmful and try to remove them. 

In order to investigate how obesity influences the disappearance of the defense mechanism, researchers from the University of Hokkaido for this purpose have mice with cells predisposed to produce a RAS marker, appearing at the colon cancer. Epithelial cells are usually able to remove cells changed by RAS. 

Mice were on a high-fat diet that led them to acute obesity and it was then examined that their defense mechanisms were heavily suppressed, and the cells changed by RAS increased their numbers. This process was observed in the pancreas and intestine and also a tumor appeared in these areas after a month . This result confirmed that obesity affects the increasing risk of cancer. 

The defense mechanisms of our body are suppressed not only because of the presence of fat cells, but also by inflammation. 

When mice fed a high-fat diet were treated with aspirin, the defense mechanisms improved significantly. What does it mean? And that the defense mechanisms of epithelial cells can be strengthened with drugs and used to counteract the formation of cancer cells. 

Yasuyuki Fujita from the University of Hokkaido, who led the entire study, said that obesity and chronic inflammation can affect the correlation between healthy and transformed cells. It also means that factors such as infections, smoking, inadequate hygiene of life, aging processes can also affect this state of affairs and it is worth looking into these mechanisms. 


You can read also: 10 Ways to protect yourself from cancer


Muscles prolong the lives of cancer patients

An interesting discovery was made by oncologists from America, which they described in Clinical Cancer Research. They described the issue where the amount of muscle mass was related to the life span of people affected by an incurable cancer. What’s more, the amount of muscle mass also influences how they survive treatment with chemotherapy. 


Here you can find supplements supporting muscle mass – CLICK




Researchers studied 40 women with an average age of 55 who had impossible breast cancer metastases. They were treated with chemotherapy (taxanes) to prolong their lives, and for this purpose the treatment seemed to be effective. More than 60% of women found sarcopenia as a result of the study (it is a medical term used to determine the loss of muscle mass as a result of aging). 



Women who had significant losses in muscle mass encountered more problems in the course of the chemotherapy process than people with more muscle mass. More often they appeared in the hospital due to poisoning of the body of the 3rd degree, than women with more muscle mass.

What’s more, women with sarcopenia died within one year of starting chemotherapy, and women with normal muscle mass survived for two years and more. 


The data obtained allow scientists to calculate a suitably adjusted dose of chemotherapy calculated on the amount of muscle mass, which will more effectively lead to a therapy that supports the length of survival. 

What’s more, the researchers also received valuable information on the fact that the length of survival is related to how much muscle mass the patients have. Therefore, the priority should be to maintain as much muscle mass as possible, which will determine the patient’s survival. 

The current methods of preventing sarcopenia are focused on supplementation with omega 3 acids, a properly balanced diet as well as a matched resistance training. 


You can read also: 10 Ways to protect yourself from cancer


Plants that fight cancer?

Cancer is not a new phenomenon, it was already described in V / IV in BC by Hippocrates (460-370 BC) 1 Contrary to popular beliefs and “knowledge from the Internet has not been able to prove that vitamin C fights cancer. Perhaps administering vitamin C may be helpful in chemotherapy. In 2012, there were 8.2 million deaths related to cancer and about 14 million new cases. 


Here you can find vitamins and minerals – CLICK 



The number of new cancers is expected to increase by around 70% over the next two decades. In men, lung, prostate, colon, stomach and liver were diagnosed most frequently. In women, breast, colon, lung, cervix and stomach. 2 


Probably the most well-known anti-cancer drug of plant origin is Paclitaxel (Taxol®). The cytotoxic activity of this taxane diterpene is known at least since the 1970s (first scientific descriptions). The active ingredient is found in the bark extracts of Taxus brevifolia (short-stem Cis). Taxol was approved for use by the FDA only in 1992, initially for the treatment of metastatic ovarian cancer. It is one of the best-selling medicines. In 2002, the sale of taxol and camptothecin (known in Poland as topotecan), a topoisomerase I DNA inhibitor, amounted to over 2.75 billion dollars. 



Unfortunately, cannabis (Cannabis sativa L. var. Indica) and cannabis (Cannabis sativa L. var. Sativa) – they promise a lot, and they do not really do much. There is a lot of in vitro research on this subject, and very few show that cannabis helps fight cancer. Rather, it is suggested that smoking marijuana may promote lung cancer. 5-6 It is estimated that the risk of lung cancer increases by 8% for each subsequent year of marijuana smoking and by 7% for each subsequent year of smoking. 

For now, there are many reports of the treatment of cancer by these or those plants, but in fact most of these observations come from in vitro studies and often find no reference to the human system. 


You can read also: 10 Ways to protect yourself from cancer


Sugar, and the risk of cancer

High intake of sugar may increase the risk of cancer by disturbing the regulation of insulin and glucose levels, inducing oxidative stress, inflammation and body obesity, but epidemiological evidence is unclear. 


Here you can find sweeteners – CLICK 



The meta analysis included 37 prospective cohort studies (1990-2017) reporting multivariate adjusted risk estimates for dietary sugars for cancer. 


In summary, most studies indicate a low link between the consumption of various sugars and tumors, but the consumption of sugary drinks may be related to the occurrence of cancer. 


You can read also: Sugar – yes or no?


Myths and facts about the role of nutrition in oncological disease

There are many myths about nutrition in oncological disease, the existence of which may negatively affect the treatment process.

There are many myths about nutrition in oncological disease, the existence of which may negatively affect the treatment process.These myths function not only among the patients themselves, but also in social awareness, as shown by the SMG / KRC study commissioned by Nutricia Medyczna.We refute the most common ones.


Here you can find some antioxidant supplements – CLICK


  1. MIT. Losing weight and malnutrition is a natural condition that accompanies the disease

77% of respondents believe this1.As a result of illness and therapy, eating problems may occur (lack of appetite, dysphagia, or problems with swallowing, nausea), but this does not mean that the weight loss always applies to every patient.Knowing about the occurrence of such side effects is all the more worth asking a doctor or dietitian, how to prevent malnutrition of the body.Deep malnutrition and cachexia are often independent factors of poor prognosis.An intensive nutritional treatment should be undertaken because an undernourished patient develops complications more often and may tolerate the treatment poorly.Often it is not able to carry out the therapy in full doses and at appropriate intervals of time, which can ultimately lead to worse results of oncological treatment.Prompt consultation with a doctor or dietitian in advance, diet change and / or addition of medical nutrition may positively influence the degree of nutrition, thus limiting its adverse effect on the therapy.Therefore, experts agree that medical nutrition should be an integral part of oncological treatment.


Read also: The influence of blood sugar on weight loss


  1. TRUTH AND MIT The best and most nutritious are home-made meals.

In the course of oncological treatment, for many oncological patients, the time comes when the traditional diet is unable to meet the increased demand for energy, protein and other nutrients.It is not without reason that many experts emphasize that one of the integral elements of treatment should be medical nutrition, that is the inclusion of specialized nutritional preparations (such as the Nutridrink type), which make it possible to supplement nutritional deficiencies.These preparations are in liquid form, are properly balanced, contain all the necessary nutrients and the right amount of energy in a small volume.As long as the patient can eat, it is possible to use them as a supplement to a normal diet and should be taken between meals.However, if necessary, some of these preparations can completely replace a normal diet or individual meals, for example when the patient has problems biting or swallowing.

  1. MIT Cancer can be starved.

28% of respondents agree with the statement that during cancer should be reduced intake of high-calorie products, vitamins and minerals, because they can accelerate the development of the disease.A fasting does not inhibit the development of cancer, but it can significantly worsen the patient’s condition.Malnutrition in the patient leads to the fact that the body has no fuel necessary to live and fight the disease.In order to obtain energy, the body uses its own supplies not only of body fat, but also of muscle tissue.As a consequence, it may result in extreme weakness, increased anorexia, lower pain threshold, and may lead to failure of many organs.The consequence of starving cancer may be postponing subsequent stages of therapy or even preventing treatment.


You can read also: Artificial sweeteners are curing cancer?