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Parmesan

Parmesan is a well-known Italian cheese. It is very hard and aromatic. It is obtained from cow’s milk treated with rennet and temperature. Real Italian parmesan has a specific cheese scent, and adding it to selected dishes improves their taste and nutritional quality. Under the name Parmesan we can find in stores products that have nothing to do with the valuable Italian cheese. Read the article below and you will certainly know how to buy original high-quality cheese. You will find out what is its history, where it comes from, and what nutritional and health-promoting properties it characterizes.

Parmesan – history
The name Parmesan derives from the place where the production of cheese began – the regions of Italian Parma. Assigning dishes to names associated with their place of origin began just after the fall of the Roman Empire. This technique was a very convenient way to describe food products informing about the main place of their production. The inventors of Parmesan were medieval monks who were engaged in breeding farm animals and fed on what they had managed to prepare themselves. At the time, parmesan was known as Caseum paramensis. The recipe of Parma cheese is over 800 years old.

Currently, it exists under the full name of Conzorzio del Fromaggio Parmigiano-Reggiano, the abbreviation of which is simply Parmesan. To this day, the Parmigiano-Reggiano member is the only name tagged on a real block of Parma cheese.

Parmesan – composition and method of production
Parmesan is somewhat reminiscent of the Moldavian cheese, but it is slightly taller than it. The average size of parmesan cheese is 18-22 cm high, 35-65 cm wide. The pancakes of parmesan cheese are prominent and the sides are slightly convex. Parmesan pulp is yellowish, without discoloration. In most cases, there are no meshes, although there are also specimens with small holes.

The production of Parma cheese is not simple or fast. It requires a subtle approach and a good knowledge of the recipe. It is made from raw cow’s milk. Real parmesan cheese is made from the milk of Razza Reggiana or Vacca Ross cows. Cheeses made from the milk of other cows do not fit into the canon of the original recipe.

Many years passed before the perfect recipe of Parma cheese was developed. A breakthrough in production occurred when pure bacterial strains were introduced into the production of cheeses. It is believed that the presence of an isolated strain of lactic acid bacteria and acid-proteolytic bacteria is necessary for proper ripening of hard rennet cheeses. It is also important to comply with strict hygiene rules from the moment the cow is milked until the final cheese matures. If a bacterial infection occurs at any stage of production, the cheese will not be suitable for consumption.

The smallest amount of milk needed to make 1 medium-sized cheese is about 350-400 liters of milk. Collected milk is poured into the boiler and, after thorough mixing, its acidity is determined in order to calculate the sourdough production needed to produce it. The sourdough must contain the most abundant bacteria that in one day make physical and chemical changes to the milk. After acidifying procedures, the milk is heated to about 33-35 degrees Celsius. Then it is also seasoned with rennet. Milk coagulation under the influence of the enzyme takes about 20-30 minutes. The semi-hard curd is cut with a wooden spatula and then comminuted into a pea-sized seed. Stirring continues until the entire volume of the clot is dry. The whole is set aside for a half-hour break. Then the heating process begins, 1-4 grams of saffron is added to the cheese mass for every 100 liters of milk used. Then, the mass of cheese is pulled out of the boiler using a scarf and formed using a Swiss rim.

The cheese is left to ripen for 15-20 days. At this time, the cheese is moisturized and lubricated with salt so that they have the right taste, the process of sowing may take another 40-50 days. The next step is to wash the cheese and put it away in dry basements at 15 degrees, where they suck up and put on a hard, uniform mass. After this time the cheese is scraped off the outer layer, pressed and rubbed with linseed oil. This action protects the valuable product against damage and mechanical damage. Good quality Parmenan cheese ripen at least 4 years, but the best can mature even several dozen years.

Parmesan – nutritional value and pro-health properties
It is assumed that one portion of parmesan cheese is 5 g. It is an extremely aromatic cheese and is not consumed in large quantities. Parmesan is a high-calorie cheese, in the portion is 20 kcal. This means that 100 g of cheese is about 400 kcal. It is a very good source of protein (40 g / 100 g – for comparison, the same amount is found in 225 g of trout). In addition, it contains a lot of fat (30 g / 100 g) and large amounts of minerals, which include sodium, potassium, magnesium and phosphorus minerals, as well as vitamins A, B2, B6, B12.

Parmesan contains the largest amounts of calcium among all cheeses (1,109 g / 100 g of cheese). It is successfully used in dietotherapy of osteoporosis. It is important, however, to remember that parmesan (despite the high calcium content) also contains a large amount of sodium. As we well know, too much of this macroelement in the diet can have harmful effects on our health. However, if we are connoisseurs of cheeses, we must consume them in reasonable quantities.

Contained in parmesan, phosphorus is essential for the proper functioning of the skeletal system. It supports the development of bones and teeth. It also reduces the risk of kidney stones by acidifying urine. Multicenter studies have proven that the chromium contained in ripening cheeses has a beneficial effect on lipid metabolism. Reasonable amounts of rennet cheese in the diet lower total cholesterol and LDL cholesterol. They help regulate blood glucose and reduce tissue requirements for insulin. All these features indicate that parmesan (consumed regularly and in small amounts) can bring benefits in the prevention of civilization diseases such as atherosclerosis and diabetes.

Recent reports from the world of science indicate that parmesan cheese not only does not cause a faster increase in body weight, and can even inhibit the development of obesity in people with metabolic syndrome.

Parmesan – application in culinary art
The taste of real Parmesan cheese can not be confused with any other. It is distinctive, ripe, the cheese has a characteristic, quite intense smell. Against the background of other rennet cheeses it is distinguished by its constant and very hard consistency.

Starters Parmesan can be an addition to cold dishes such as salads, spreads, starters. Ideally also found as a complement to hot dishes of pasta, sauces, pizzas, casseroles and many, many more. The younger cheese is a dry addition to wines and cold meats. Because of its price and its unique origin, it is not a classic element of the French cheese board.

There is really no reason to not eat parmesan. It is a source of many valuable nutrients. The only limitation that should be introduced when using the benefits of Parma cheese is the preservation of moderation in its consumption. It must be remembered that the portion of this cheese is 5 grams. Therefore, it should not be exceeded. The disadvantage of Parma cheese is its price. For one kilo of such cheese you have to pay an average of 70-150 PLN depending on the producer and the time of ripening. There are, however, very old Parma cheese, the price of which reaches even several thousand euros.

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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

Components
– 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

Components
– 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.

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Healthcare

Beef

The World Health Organization (WHO) has placed red meat on the top of the list of carcinogenic substances with cigarettes and asbestos. The keyword in this report, however, is the processed expression. Yes, processed meat and ready-made dishes are not good for our health. I guess no one deludes that hot dogs or burgers from chains have more advantages than disadvantages. Even the hams liked by Poles hit this list – and we thought that only American bacon is bad. However, if we buy meat from a trusted seller who acquires them from an organic farm – in which cows are grazed on the grass – and we can make homemade steaks, hams, patties or even burgers ourselves, we can enjoy the advantages of beef without fear. The whole report refers more to chemical additives and preservatives than to meat itself.

The advantages of beef

Beef Protein

The value of beef is often assessed by color, consistency, smell and the amount of visible fat. Immediately after slaughter, the muscle tissue of bovine meat is unfit for consumption. It is hard, rubbery and above all ill-digested by the human body, and the nutritional value is low due to poor digestibility. Beef meat should mature before it can be eaten. This process takes place when the meat is stored at a temperature higher than the freezing temperature. The changes occurring at that time, both in the structure and in the properties, make the meat change its properties and is suitable for consumption as culinary meat. In 2012, the consumption of beef by one Pole amounted to approx. 2.1 kg per year, while in 2000, approx. 10.7 kg per year, as we can see it is a significant difference.

Beef meat is characterized by a high content of easily digestible protein for us. Its values ​​depend to a large extent on the amount of intramuscular connective tissue as well as race and age of the animal. The connective tissue of the animal consists mainly of collagen and less elastin. Beef meat has relatively low-fat content compared to other meat from slaughter animals. By eating 100 g of beef sirloin, we will provide 20.5 g of protein and 3.5 g of fat. It is worth mentioning that beef is a good source of vitamins A, E, cobalamin, thiamine, pyridoxine. It contains easily absorbable iron, so it is worth using them in the therapy of anemia. Beef meat is also a source of creatine. Creatine is designed to increase exercise capacity during training, so if we are very physically active, let’s introduce it to your menu.

Beef is oily?

The amount of fat in beef depends to a large extent on its type. For example, beef popular in Poland, such as brisket, contains 15.7 grams of fat in 100g, for comparison 100 grams of beef sirloin will provide 3.5 grams of fat. So we see a significant difference. In beef, we find mainly saturated fats (44%) and monounsaturated fats (46%), in a smaller amount of polyunsaturated fatty acids.
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This ratio of fatty acids is not the most favorable for us, therefore it is recommended to use appropriate strategies that can improve this ratio. Such strategies involve changing the quality of fodder animals for slaughter. After the consumption of beef, we will also provide CLA, i.e. conjugated linoleic acid. It has a positive effect on human health and has an anti-carcinogenic effect. The amount of CLA in beef meat can also be increased by modifying the composition of animal feed.
Beef Liver
Beef liver – health itself

Beef liver, which is part of offal, we often treat as a slaughterhouse by-product. However, it can be a valuable resource that provides a lot of nutritional value. It contains large amounts of vitamins A and B12. Vitamin A is essential in visual processes, has antioxidant effects, promotes the ability to regenerate cells, protects the epithelium. The liver due to the high content of vitamin A is not recommended for consumption by pregnant women. The second main vitamin component of the liver, vitamin B12, is responsible for the normal state of the nervous system and erythropoiesis, i.e. the production of red blood cells. Its deficiency leads to anemia. It is worth to introduce it to your menu in case of problems with morphology.

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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.

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Healthcare

Trans fats

Among the most dangerous to healthy fats, we can mention two types – saturated and so-called. trans-unsaturated fatty acid isomers. And although the former is the enemy for our body, we must say clearly – trans fats in this area beat them on the head, causing our body even more serious damage.

How are trans fats formed? What products are there?

And are we able to protect ourselves from them today?

To understand the importance of the problem of excessive consumption of trans fats, one should know their effect on our body. The harmful effects of these fats are versatile and can lead to :

– heart and cardiovascular diseases, not only increase the level of bad LDL cholesterol but also lower the concentration of its good fraction, leading to atherosclerosis, coronary heart disease, and other serious diseases;

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– obesity, especially the abdominal, which in consequence may lead to heart disease or diabetes.

It is also believed that a high intake of trans fats increases the risk of type II diabetes, cancer, and depression, and moreover, it probably reduces fertility.

The dangers of excessive consumption of trans fat are so serious that in some countries legal regulations regarding the maximum content of trans fats were introduced in food products. Unfortunately, in Poland and many other countries, there are no such restrictions, so these fats are used by food producers in alarming quantities. For the sake of your health, it is worth eliminating highly processed products from the diet, thus limiting the intake of such harmful compounds like trans fats.

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B-group Vitamins Healthcare

Egg. What’s the truth

Every few years, scientists change the front, once proclaiming eggs with heart and vessel killers, again claiming to be the source of the most valuable substances.

What’s the truth? 

The fact is that eggs are a rich source of cholesterol, cholesterol is the main component of atherosclerotic plaques occluding vessels, leading to heart attack, stroke and organ failure. However, please do not draw too hasty conclusions from this! 

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Cholesterol level in the veins only slightly depends on how much we eat it, gobbling eg eggs or butter. Most (up to 80%) we produce … ourselves! During the day, we produce 700-800mg. Mainly in the liver (50%), skin (30%), intestines (15%), as well as in adrenal glands, skeletal muscles and brain (5%). This internal production is precisely regulated and sufficient for the proper course of metabolic processes. In addition, cholesterol is supplied with food (300-700 mg per day), of which in the European diet about 1/3 falls on eggs. During the day, the human body has to deal with the conversion of 1-1.5 g of cholesterol. Why do we make it when it hurts us? Well, although excess cholesterol can be fatal, its deficiency has equally catastrophic consequences. No cell of our body could work properly without cholesterol, because it is an indispensable component of cell membranes. As a compound with a large molecule consisting of as many as 74 atoms (C27H46O), and simultaneously hydrophobic (“disliking water”), it can separate from each other various water environments in which adverse chemical reactions take place. 

Mother! Eat eggs! 

Already at the stage of fetal development, cholesterol participates in the processes of tissue and organ differentiation. When it is not enough, serious disturbances may occur, for example cyclops (monocularity). The brain and nervous system can not grow without cholesterol, because this compound is the main component of the myelin that protects nerve fibers and ensures proper conduction of stimuli. In the presence of cholesterol deficiency, the hormonal economy is also limiting, because the synthesis of steroid hormones (such as cortisol – stress hormone, aldosterone – regulating blood pressure, and female and male sex hormones) decreases. The production of vitamin D3, which “hardens bones” is also weak. Cholesterol is also necessary for proper digestion as a raw material for the production of bile acids, through which we absorb food fats. Cholesterol, which does not form membranes, bile acids or nerve sheaths, circulates in the blood, looking for a job. His “chauffeurs are proteins called lipoproteins. Some, called “bad cholesterol” (so-called low-density lipoprotein – LDL), carry it with blood to the liver, and – what’s worse – to other tissues that have so-called. apoB receptor, including arterial walls. The second – high density lipoprotein (HDL), commonly referred to as “good cholesterol”, take the excess of this compound from peripheral tissues and blood and transport it to the liver, where it can be, among others, converted into bile acids and removed with faeces. Thus, they prevent the accumulation of cholesterol in the walls of the vessels. The more HDL circulates in the blood, the lower the risk of coronary heart disease and heart attack. In healthy people HDL concentration should not be lower than 40 mg / dl, and LDL concentration not higher than 100 mg / dl (maximum ratio 52). 

We’re guilty 

If there is more LDL in our blood, and less HDL, then the risk of atherosclerosis, heart disease and stroke increases. Here we come to the heart of the cholesterol riddle. Well, this risk is associated not with cholesterol alone, but with the concentration, more precisely – the ratio of concentrations of binding proteins. These, however, depend not on the amount of cholesterol consumed, but on the fat consumed. The unsaturated ones (from oil, olives, oils, nuts, avocados and fish) lower the LDL concentration, and increase the HDL. They therefore protect the heart and vessels. The saturated ones (from butter, milk, cheese, ice cream, red meat, chocolate and coconut) increase the concentration of both proteins. The worst are the so-called. trans fats generated in the hardening of oils. They are found in margarines (the harder, the more) and frying fats, in fries, fried ready-made dishes and most industrial baked cakes. They only increase the level of unhealthy LDL lipoproteins, and with it the risk of heart attack, stroke and hypertension. 

Egg rehabilitated 

When there is too much LDL in the blood, the body tries to get rid of these compounds. First, it increases the production of bile acids and removes cholesterol from them with faeces. When this method fails, it tries to store the excess where it is less harmful – in the skin (in the form of the so-called yellows), in the membranes of red blood cells and finally – in the walls of the blood vessels. The latter process leads to a reduction in the flexibility of the vessels and the narrowing of their light, i.e. to atherosclerosis. And here again comes the “egg motif. Each egg (specifically a yolk) is a real cholesterol bomb. It contains about 200 mg on average. This cholesterol must also be removed from the body, otherwise it will be harmful. No wonder that the eggs were stigmatized when the relationship between cholesterol and atherosclerosis and heart attacks was discovered. Only that later tests did not confirm that the removal of eggs from the diet had an effect on lowering cholesterol in the blood. On the contrary, from Harvard research conducted on about 80,000 nurses show that in healthy women, increasing the intake of cholesterol by 200 mg (one egg) for every 1000 kcal of daily diet did not increase the risk of heart disease. Paradox? It was explained by three researchers Sung I. Koo, Yonghzhi Jiang and Sang K. Noh. They showed that the cholesterol contained in eggs does not contribute to the development of atherosclerosis, because the accompanying compound – phosphatidylcholine – reduces its absorption in the intestine. Only a small portion of the cholesterol from the egg is absorbed into the blood. But she also becomes harmless to the walls of the blood vessels, because the lecithin absorbed with it acts as an emulsifier. It connects with cholesterol molecules, prevents them from sticking to the walls of the vessel, and even removes some of those that have stuck there earlier. It can be said that it works anti-atherosclerotic. In other words, the egg is a cholesterol guard. Because at the same time it is a treasure trove of nutrients, vitamins, minerals and trace elements, including those that act antiatherogenic (vitamins D and B12, riboflavin, folic acid), we can easily afford an egg a day. Only people who already have elevated cholesterol or other health problems, such as diabetes or hypertension, should limit themselves to two yolks a week (proteins can be eaten without restrictions). 

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You can read also: Egg or whey – that’s the question!

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Healthcare

Holiday cholesterol

Holiday is a time that is inseparably associated with greed. Easter dishes are usually neither easily digestible nor low-calorie. The consequence of a few days’ feast may be not only the increase in body fat, but also the deregulation of the lipid economy, which may manifest itself in abnormalities in the level of cholesterol and its individual fractions. The dependence is quite interesting and it is worth looking at it deeper, because it encourages a few interesting reflections. 

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According to the current state of knowledge, disturbances in lipid metabolism are a risk factor for the development of cardiovascular diseases, such as peripheral atherosclerosis. In practice, with regard to these abnormalities, the term – dyslipidemia, which can have various forms, is used. Recognized specialists dealing with this issue Fredrickson et al. In the 1970s specified five phenotypes of dyslipidemia, introduced into the medical vocabulary the concept of hyperlipoproteinemia, which differs in lipid composition, clinical picture and response to various treatments. In later years, the adopted specification met with criticism, which resulted in another change. In 1992, the European Society of Cardiology (ESC) proposed a new division of dyslipidemia 

Hypercholesterolaemia – total cholesterol> 190 mg / dl (5 mmol / l), bad cholesterol> LDL-C 115 mg / dl (3 mmol / l). The goal of treatment is to reduce the risk of developing cardiovascular disease. 

Hypertriglyceridemia – TG> 150 mg / dl (1.7 mmol / l) 

TG 150-199 mg / dl (1.7-2.3 mmol / l) – is not a direct goal of treatment,

TG 200-499 mg / dl (2.3-5.6 mmol / l) – the primary goal of treatment is to reduce the risk of developing cardiovascular disease, 

TG> 500 mg / dl (5.6 mmol / l) – the main goal is the prophylaxis of acute pancreatitis. 

Hyperlipidemia – TC> 190 mg / dl (5 mmol / l), LDL-C> 115 mg / dl (5 mmol / l) and TG> 150 mg / dl (1.7 mmol / l) rarely exceed 500 mg / dl (5.6 mmol / l) – the main goal of treatment is to reduce the risk of developing cardiovascular disease. 

Low HDL – in men <40 mg / dl (<1 mmol / l), in women <45 mg / dl (<1.2 mmol / l) – the main goal of treatment is to reduce the risk of developing cardiovascular disease 

If the LDL-C concentration is not determined by direct method, its value is calculated using the Friedewald formula, which is reliable if the level of triglycerides does not exceed 400 mg / dl (<4.5 mmol / l). At higher concentrations of TG, the algorithm significantly lowers the LDL-C values. 

From the point of view of the risk of developing cardiovascular disease, not only the level of total cholesterol is important, but also the level of individual lipoprotein fractions and the amount of triglycerides. Currently, more and more attention is paid to the proportions between the abovementioned factions and it is increasingly said that the study of the level of total cholesterol is insufficient in the diagnosis of lipid disorders or in particular when prescribing certain pharmaceuticals. 

Of course, we will not now consider the aspect of clinical dyslipidemia more widely. We are only interested in the fact that lipid metabolism disorders may be associated with the risk of cardiovascular disease, and the most important is that one of the factors affecting the body’s ability to metabolize lipids is our lifestyle, especially diet. Meanwhile, the Christmas diet is governed by its laws and is rarely healthy and low-calorie. So should we be concerned about its impact on metabolic health? Can a few days of greed affect the functioning of the lipid economy? Which Christmas dishes should be considered as high-risk foods? 

Theoretically, a few days’ feast should not hurt our health or our body in any particular way. However, this assumption is very hypothetical, because as you know – greed may have a different form and different severity. Completely different effects are caused by eating a little more eggs than usual, and other all-day feasting and crossing the limits of propriety. Thus, the first factor to consider is the qualitative aspect. Lack of restraint in eating and drinking is in itself unhealthy. Overeating with valuable foods can be dangerous. If these products are saturated with refined sugars and fat, the effects may turn out to be much more severe. And here we come to the qualitative aspect. The more processed and sugared foods we eat, the more havoc (this is not a very strong word), they do in our lipid economy. 

Of course, nobody will get atherosclerosis in two or three days, nevertheless, in such a short period, you can really harm the overloading and digestive system and circulatory system, especially if you are already struggling with some problems (even if they do not exist) we know). With this issue, it is worth stopping for a moment and calling them accordingly. Well, the current metabolic condition of the body is one of the factors that is responsible for whether the festive gluttony will affect health. Let me say that the relationship is simple and hits people with existing disorders such as excess fat. The higher the level of fatness of the body, the greater the activity of the endocrine adipose tissue and the worse the metabolic condition of the body and – attention – the lower the resistance to various food antics, such as Christmas greed. Similarly, the less fat and more muscle tissue the less severe are the negative effects of a few days of letting the belt pass. 

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You can read also: How to lower cholesterol?

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Healthcare

Truth and myths about the harmfulness of eggs

There are many articles about eggs, many outdated ones, the questions are still the same, so I renew the topic about the myths of egg harm. 

Eggs are the source of the most valuable substances, and yet some blame them for heart problems and atherosclerosis. Chicken egg is a complete material needed for the life of the future organism. This means that in egg yolk and protein we have all the high-quality substances essential for a chicken’s life, including cholesterol. 

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What is cholesterol? 

Cholesterol is essential for the proper functioning and development of every organism. Without it, the brain and nervous system can not grow. This compound is the main component of myelin that protects nerve fibers and ensures proper conduction of stimuli. In the case of deficiency of cholesterol, the hormonal economy also lowers, the synthesis of steroid hormones (such as cortisol – stress hormone, aldosterone – regulating blood pressure, and female and male sex hormones) decreases. The production of vitamin D3, which “hardens bones” is also weak. Cholesterol is also necessary for proper digestion. It is processed into bile acids, thanks to which we absorb dietary fats. 

Cholesterol circulates in the blood and binds with special proteins called lipoproteins. Some, called “bad cholesterol” (so-called low-density lipoprotein – LDL), spread it with blood to the liver, and – what is worse – to other tissues, including the walls of the arteries. The second – high density lipoprotein (HDL), commonly referred to as “good cholesterol”, take the excess of this compound from peripheral tissues and blood and transport it to the liver, where it can be transformed into bile acids and removed from the faeces. Thus, they prevent the accumulation of cholesterol in the walls of the vessels. The more HDL circulates in the blood, the lower the risk of coronary heart disease and heart attack. 

Each egg (specifically a yolk) is a real cholesterol bomb. It contains about 200 mg on average. However, cholesterol in the veins only slightly depends on how much we eat it. Almost 80% of cholesterol (about 700-800mg) is made by ourselves, mainly in the liver (50%), skin (30%), intestines (15%), as well as in adrenal glands, skeletal muscles and brain (5%). In addition, cholesterol is supplied with food, of which about one third in the European diet is on eggs. However, the risk of atherosclerosis, heart disease and stroke is associated not with cholesterol alone, but with the concentration – and more specifically the ratio of concentrations – of proteins binding it. These, however, depend not on the amount of cholesterol consumed, but on the fat consumed. The unsaturated ones (from oil, olives, oils, nuts, avocados and fish) lower the LDL concentration, and increase the HDL. They therefore protect the heart and vessels. These saturated (from butter, milk, cheese, ice cream, red meat, chocolate and coconut) increase the concentration of both proteins. 

The worst are the so-called fats formed in the hardening of oils. They are found in margarines (the harder, the more) and frying fats, in fries, fried ready-made dishes and most industrial baked cakes. They only increase the level of unhealthy LDL lipoproteins, and with it the risk of heart attack, stroke and hypertension. 

What too much is not healthy

When there is too much LDL in the blood, the body tries to get rid of these compounds. First, it increases the production of bile acids and removes cholesterol from the faeces. When this method fails, it tries to store the excess where it is less harmful – in the skin (in the form of the so-called yellows), in the membranes of red blood cells and finally – in the walls of the blood vessels. The latter process leads to a reduction in the flexibility of the vessels and the narrowing of their light, i.e. to atherosclerosis. And here comes the “egg problem. 

This cholesterol must also be removed from the body, otherwise it will be harmful. Paradoxically, epidemiological studies have not confirmed that the removal of eggs from the diet had an effect on lowering cholesterol in the blood. Scientists have shown that the cholesterol contained in eggs does not contribute to the development of atherosclerosis, because the accompanying compound – phosphatidylcholine – reduces its absorption in the intestine. Only a small portion of the cholesterol from the egg is absorbed into the blood. But she is also harmless to the walls of the blood vessels, because the lecithin absorbed with it acts as an emulsifier. It connects with cholesterol molecules, prevents them from sticking to the walls of the vessel, and even removes some of those that have stuck there earlier. It can therefore be said that the eggs act antiatherosclerotic. 

Eat or not eat? 

Scientific data on the harmfulness of eggs are often divergent. Although most scientists say that eating eggs raises the risk of heart disease, studies published in the Journal of the American Medical Association have undermined this belief. For a long time, about 40,000 men aged 40-75 and 80,000 women aged 34-59 were examined. The subjects were not burdened with any serious medical conditions, such as diabetes, cancer or cardiovascular disease. It was found that people relatively healthy, eating 1 egg a day, are not particularly at risk of coronary artery disease. In this way, the previous opinion was once again denied that eggs are the main culprit in the formation of so-called bad cholesterol and that eliminating them from the diet is the most effective way to avoid atherosclerosis and cardiovascular disease. 

Egg is a treasure trove of nutrients, vitamins, minerals and trace elements, including those that are anti-atherosclerotic (vitamins D and B12, riboflavin, folic acid). Therefore, we can afford one egg a day without worry. Only people who already have elevated cholesterol or other health problems (diabetes or hypertension) should limit themselves to two yolks a week (proteins can be eaten without restrictions). 

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Egg and tradition 

*) An egg is first and foremost a symbol of life. 

*) According to the tradition of the Koran, a young couple during the marriage ceremony must eat eggs half. Thanks to this, the young will not leave happiness and health. 

*) The old Jewish custom tells the bride to hide a fresh egg into the cupboard. It will be so easy to give birth to the children, as the hen lays the eggs. 

*) Although many people are afraid of eating eggs because of cholesterol, nothing will stimulate a lover, like a kogel-mogel. In the yolk is the vitamin of youth (ie E), niacin (it adds energy and improves mood), lecithin (increasing male fertility), zinc and selenium. 

*) It was once believed that bull kernels are more effective aphrodisiacs, but eggs also had their lovers. Charlemagne ate 12 of them every day, and Bismarck ate 16 for breakfast. 

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You can read also: Egg or whey – that’s the question!

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Healthcare

Diet after a heart attack – what and how to eat to support a sore heart?

For people who have undergone myocardial infarction, proper nutrition is just as important as taking regular medication.What and how to eat so that the heart will recover after the heart attack?

The diet for a person after a heart attack depends primarily on the stage of its treatment and convalescence.And so, on the first day after the attack, when the patient may feel nausea and vomit, he usually uses a liquid diet.It is gentle to the digestive system and maintains adequate hydration important for the proper functioning of the heart.In the following days after the infarction an easily digestible diet is introduced, which relieves the tired organism and provides it with nutrients.Finally, the patient is advised a low-calorie cardiological diet.

The post-infarction diet so that it does not weaken or overload the heart and the entire cardiovascular system must be matched to the degree of patient’s physical activity.The caloric value of meals for people after a heart attack will therefore vary.For less active it will be 20 kcal per 1 kg of body in one day, for more efficient – approx. 30 kcal.The exception are overweight and obese people who have had a heart attack.In their case, the daily energy value of meals should be reduced.To what level – the doctor decides about it.

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Post-infarction diet – what are the tasks?

A properly arranged cardiological diet for people after a heart attack has to fulfill two main tasks.First of all, it is supposed to improve the lipid profile, i.e. lower the level of cholesterol and its LDL and HLD fractions and triglycerides.And secondly, the products that the patient eats after a heart attack are to contribute to the reduction, over time, of the removal of atherosclerotic lesions in the vessels that bring blood to the heart.

Diet after a heart attack – step by step

Detailed recommendations in the cardiodological diet differ from each other.When determining the diet, the doctor takes into account not only the condition of the heart and its vessels after a heart attack, but also other diseases of the patient, e.g. hypertension, type 2 diabetes, overweight or obesity.Therefore, if you are having a heart attack, systematically use consultations in the diet counseling center to change your diet along with the progress in treatment

However, there is a certain set of universal nutritional advice that should be followed by every sowling.

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Read also: How to lower cholesterol?

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  1. Do not overeat.

Plan 5-6 meals for the whole day at regular intervals, every 3-4 hours.Meals should be small, and their calorific value evenly distributed throughout the day.Avoid additions and snacks between meals.A well-filled stomach will make it difficult for you to breathe and properly oxygenate the heart.It will also force the organism to work harder while transforming food into energy.

  1. Forget about caffeine.

Especially in the first period after a heart attack.Exclude from the diet all drinks that raise blood pressure, so coffee, black tea, carbonated beverages with caffeine and energy, and even caffeine caramels.If you are having a heart attack, caffeine can be a threat to your heart.And if you have failed to refrain from drinking a few small black people and you notice such symptoms as eg nervousness, vomiting, tremor, rapid heartbeat – immediately report to the doctor.

  1. Change the cooking technique.

Pans and dishes for deep frying or breading and stewing will not be needed anymore.Pull out the cooking pots, steam cookers and grill pans on top.

  1. Use salt only in minimal amounts.

The best daily dose of salt for you is 3.5 grams, or one flat teaspoon.How to achieve such a result, or better – even smaller?Here are some simple ways.Rice, pasta, groats or potatoes, ie carbohydrate salt products, always after half a normal serving.They will keep salty taste like when cooking.Do not put on the dishes that are already cooked.Do not use spices and bouillon cubes composed of many ingredients, including salt.And it is best to replace the salt with aromatic spices such as, for example, oregano, basil, thyme, and rosemary.

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You can read also: Coconut oil and cholesterol

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Healthcare

Are the eggs healthy?

The taste and nutritional value of eggs depend to a large extent on the way the hens are fed. The best are rural eggs from chickens kept in natural conditions.

Eggs were once thought to be very nutritious and healthy, and they lost their reputation because of cholesterol, but recent studies show that if a man likes eggs, he can eat them, though not at will. Check what nutritional values ​​and how many calories (kcal) have eggs.

In the 1970s, dieticians declared war on them, whether it was healthy or not. There was a food cholesterol in the egg yolk. Scientists saw the connection between the amount of eggs eaten and the high level of cholesterol in the blood and as a result of atherosclerosis .

Today’s views have changed a bit: it turned out that the greater relationship with atherosclerosis is to provide the body with saturated fatty acids than cholesterol, but that does not mean that we are allowed to eat eggs completely without restrictions.

Eggs are primarily a source of wholesome protein, easily digestible by the body.This is a standard protein, containing all the amino acids, including essentials, which the body can not produce itself, and in the right amounts.Therefore, in 1965 the World Health Organization (WHO) considered them as a model for measuring the proportion of amino acids in products.

Egg weighing 56 grams provides as much as 7.03 grams of protein. Paradoxically, the yolks contain more proteins than chicken egg whites.

Eggs are also a rich source of vitamins A, E, D and K and B vitamins and minerals, phosphorus, potassium, sodium, calcium, iron, magnesium, copper, zinc, selenium.

In yolk is beta-carotene and lutein, which protects eyes from harmful UVA and UVB rays, prevents macular degeneration and improves vision.

Eggs have a beneficial fat composition. For 5 g of fat contained in one egg (yolk) only 0.1 g are bad saturated fatty acids, but many essential fatty acids in the body, including omega-3 fatty.

You can read also: Is Eating Raw Eggs Safe and Healthy?

Eggs and blood cholesterol levels

It is widely believed that eating eggs increases the level of cholesterol that contributes to the development of atherosclerosis. Also, in 100g eggs there are up to 372 mg of cholesterol.1 However, in eggs you will find a whole range of vitamins, minerals, essential fatty acids and lecithin. They will work advantageously on the level of good HDL and reduce the bad effect of LDL.

Eggs, however, are a unique product in this aspect. Other sources of cholesterol in foods such as

livers, sausages, salami, cheese, cheese, and blue cheese no longer carry all these beneficial ingredients. On the contrary – they are also a source of saturated fatty acids, of which our liver will produce this cholesterol.

Eggs can be allergic

Eggs are the most common cow’s food allergen, which may even cause anaphylactic shock, so you should not feed them before the age of 1 (especially for babies prone to allergies and genetically burdened with the disease).

There is a perception that a boiled egg is safe for allergy sufferers, because proteins contained in it during the long heat treatment are denatured.

It’s a myth! The most allergenic proteins – ovalbumin and ovomucoid – do not change their structure, the yolk itself also contains allergenic proteins, only slightly differently constructed, so the risk of sensitization is lower.

The healthiest eggs – from green-legs

“Zielononożki” is an old Polish breed of chickens, once popular because of the ease of breeding. At the end of the 20th century, when hen farms appeared, partridge green-legs were growing less and less for economic reasons.

They only carry 140-180 eggs a year, while leghounds – every day.In addition, this second breed can be grown in cages, and green-legged must have a catwalk in the open air.

They are therefore only suitable for organic farming. Currently, the interest in eggs from these happy backyard cockches is growing, because they contain 30%.less cholesterol. That is why you can buy them not only at the market or at the farm, but also at some stores. Unfortunately, they are more expensive.

Eggs help hangover and strengthen bones

Eggs relieve hangover symptoms because they contain cysteine ​​- an amino acid that speeds up metabolism and removal of toxins.

Egg shells are a rich source of easily digestible calcium, which is why they were parboiled and ground to a powder used in the prevention of osteoporosis. To this day, some still use this method of strengthening bones and teeth, adding 1 g of crusted crusts to dishes daily.