Healthy with green beans

Wednesday, December 9, 2009

Green bean is one of the popular food in Indonesia, green beans you can find almost all of our society as one of the frequently consumed foods. Green beans can be processed in a variety of delicious foods. But be careful in processing of green beans so you do not lose the benefits of nutrients.

Green beans in a group including beans, different kinds of nuts. In Indonesia, green beans are very familiar. Various foods such as dumplings, compote, porridge can be made from green beans. More special green beans can be used as green pea flour or regular flour called hunkwe. Hunkwe flour used in making various kinds of cakes, ice cream, traditional, glass noodles and noodles. Green beans are also very easy to sprout, mung bean sprouts usually familiar with the bean sprouts. Mung bean sprouts in the form containing the active enzymes amylase one who helps in the metabolism of carbohydrates. In addition to the savory taste and delicious, green beans and kecambahnya has many health benefits.

Green beans Nutrient

* High protein
Green beans are an alternative source of vegetable protein. Green beans contain high protein as much as 7 gr/100 gr. Protein contained a complete amino acid. Protein in mung bean sprouts have reduced the number of gr/100 only 3 grams, but some of the amino acids in the free form of rapidly absorbed the body.

* High in fiber
Green beans have a high fiber content of about 7.6 grams gr/100. Fiber is sufficient for your daily fiber by 30%. Fiber is useful to help aid digestion and prevent constipation.

* Low-carb
Carbohydrates contained in green beans is 19 gr/100 gr. Low and good enough to be consumed in the diet and muscle building programs

* Contains essential fatty acids
Essential fatty acids contained in green beans are omega-3 (0.9 mg/100 g) and omega-6 (119 mg/100 g). Omega 3 fatty acids which are useful for lowering cholesterol in the blood.

* Low-fat
Very good for people who want to avoid high fat consumption. Low fat levels in the green beans causing food or drinks made from green beans rancid is not easy, because the green beans contain almost no fat.

* Rich vitamin
Green beans contain folic acid and vitamin B1 (thiamin) high. 159 of folic acid and thiamin μg/100 g of 0.2 mg/100 gr. It is also rich in other B vitamins such as riboflavin, B6, pantothenat acid, and niacin. Vitamins contained in it helps increase energy and metabolism.

* Rich mineral
Green beans are rich in minerals, in like 100 grams contain potassium (266 mg), phosphorus (99 mg), manganese (48 mg), calcium (27 mg), magnesium (0.3 mg), iron (1.4 mg) , zinc (0.8 mg), selenium (2.5 mcg).

* Rich active enzymes
Green beans are in the germination period. Rich in active enzymes such as amylase that improve the absorption and the formation of energy. Enzymes are destroyed at temperatures above 400 C, heating to avoid high temperatures.

* Rich antioxidant
Mung bean sprouts contain Phytosterol (15 mg/100 g) that functions as an antioxidant.


Benefits of Green Bean

* The growth and formation of new cells
Green beans contain complete proteins that help the formation of body cells, the cells of organs, muscle, and brain

* Improve nutrient absorption
Indirectly this role is related to the effect of improving the growth of the body. The study revealed that vitamin B1 deficiency caused gastric emptying time and intestinal two times slower to indicate the difficulty of digesting food happens that these foods may not be absorbed properly. In the green bean sprouts contain active enzymes that enhance the absorption of nutrition and metabolism.

* Improve the digestive tract and prevent constipation
Green beans, high fiber cleanse the digestive tract functioning, increase intestinal peristalsis, thereby reducing waste of time accumulated in the intestine, fiber also plays a role in lowering levels of bad cholesterol in the body.

* Sources of energy
Vitamin B complex is useful for helping the process of growth. Vitamin B deficiency may interfere with the digestion of food and then could be bad for growth. Vitamin B is part of the enzyme that plays an important role in the oxidation of carbohydrates to convert into energy. Without the presence of vitamin D the body will have difficulty in digesting carbohydrates.

* Assists the absorption of protein in the body
One theory is that vitamin B2 may help the absorption of protein in the body. The presence of vitamin B2 will increase the utilization of protein so that absorption becomes more efficient.

* Maximizing the nervous system works
The first signs of a deficiency of vitamin B1 is the decline in neural work. Disrupted neural activity cause is one of the blocked carbohydrate digestion. Research on a group of people who consume less vitamin B1 in a short time the symptoms appeared unable to concentrate and less enthusiastic.

* Assist the formation of bone cells
Green beans contains calcium and phosphorus for the regeneration of cells of bone and teeth.

* As an antioxidant
Green beans and kecambahnya contain antioxidants to prevent premature aging and various diseases degeratif. Also also contain mineral selenium functions as an antioxidant to prevent cancer.

* Increased activity physiology
Minerals contained in the green beans a role in improving the balance of enzymes in the body. Function of iron minerals produce red blood cells, prevent anemia blood. Zinc helps to form the balance of hormones & lymph system. Manganese as a supporter of the enzymes work to digest carbohydrates.


Tips

* Sajikanlah green beans boiled way, do not be mixed with coconut milk. For those of you who consume green beans boiled manner or as a porridge try these simple tips. Green beans take a long time to soft boil. Soak the green beans during the first night, then boiled peanuts to boil over low heat, then lift. Set aside some time to cool slightly. After it boiled again for the second time with a small fire. Drink boiled water along with green beans to get all the nutrients.

* To sprouts from mung beans should be washed clean and then served raw, because the active enzymes in the sprouts are susceptible to damage caused by cooking treatment.

Choose Milk Packaging in a darker place

Is milk packaging you buy in the supermarket or department feels like wet cardboard when drunk? If so, then it is the result of bright light in the room where the milk at the supermarket shelf or the supermarkets.

"Milk is packaged transparent or semi-transparent placed within a few inches of fluorescent bulb (fluorescent) or TL lights will usually feel like oxidized mempuyai in 2 to 4 hours and will taste even worse within 12 hours," said Prof. Robert Marshall, professor of food science from the University of Missouri, the United States.

Bright light or a fluorescent bulb that illuminates TL milk packaging will cause damage due oksidasinya milk taste. The usual food expert called it "burnt". The closer and longer a milk packaging is exposed to bright light source, the more severe it is also the level of damage, added Prof. Marshall in an official statement.

Although the oxidation due to light only a small impact damage nutritional value of milk and did not cause the growth of bacteria, but the incandescent light will inactivate the riboflavin (vitamin B2) and ascorbic acid (vitamin C). On the whole milk will only be slightly damaged due to the high fat content which could hinder long-wave from outside the damage.

Milk in clear glass bottles will be damaged faster than milk in plastic bottles transaran or semi-transparent, and opaque instead of cardboard boxes will be able to prevent the negative effects of the incandescent light.

So according to Prof. Marshall, if you want to buy milk in containers, choose packaging that are most in line and back on the shelves. "Take that are in the dark back row, never chose to be in the front row," added Prof. Marshall.

Benefits of Drinking Milk To Lower Risk of Breast Cancer

Monday, December 7, 2009

Benefits of milk had no doubt. Almost all the nutrients contained in milk of good quality. Protein and milk fat has a high ketecernaan properties. Vitamins and minerals are also relatively complete milk.

Milk can be consumed in various forms. There is something fresh or processed form, such as milk powder or sweetened condensed milk. Humans are also consuming milk from food products containing milk, such as cheese, ice cream, and yogurt.

However, there are still differences of opinion about the consumption of this milk. There are groups who claim that consume milk every day is not good for health, especially vascular diseases such as narrowing of blood vessels. The argument is, milk increases blood cholesterol levels are risk factors for heart disease. Second, the existence of a positive relationship between milk production average per capita with deaths from heart disease in some countries.

Other groups supporting the role of milk at a reduced risk of various degenerative diseases, such as heart disease, hypertension, and cancer. Recent studies in Norway to support it.

Hjartäker with colleagues from the Institute of Community Medicine, University of Tromso, Norway, through its publication in the International Journal of Cancer, show that mengonsumi three or more glasses of milk every day can reduce the risk of breast cancer in women pramenopause.

Through the study cohort Norwegian Women and Cancer Study, they studied 48,844 women for six years and two months. Milk consumption was measured with a history of submitting to the respondents' food consumption. During this period, the team found 317 cases Hjartäker breast cancer patients.

It turned out that the consumption of milk since childhood negatively associated with breast cancer at the time they were age 34-39 years (pramenopause). That means that the consumption of milk since childhood can reduce the risk of breast cancer.

Milk consumption in adulthood as well as reduce the risk of breast cancer after being corrected by hormonal factors, body mass index, physical activity, and alcohol consumption. Women who do not consume milk run the risk of breast cancer 2 times greater than women who consumed 3 glasses of milk or more of milk every day.

Source: Kompas.com

Drinking Milk It caused Osteoporosis?

Friday, December 4, 2009

National Osteoporosis Day 2009 was commemorated thousands of residents in Bundaran Hotel Indonesia, Jakarta, on 25 October. As an event, the event was quite successful in attracting attention, which of course can not be separated from the role of a private company who markets milk products, especially for adults.

The show also seems to be the antithesis or the refutation of the notion that drinking too much milk actually causes osteoporosis. This last opinion referred to in this best-selling works of Prof. Dr. Hiromi Shinya, The Miracle of enzyme-Self-Healing Program, which in 2008 had been translated into Indonesian and published Qanita, a subsidiary of Mizan.

National Osteoporosis Day 2009 was commemorated thousands of residents in Bundaran Hotel Indonesia, Jakarta, on 25 October. As an event, the event was quite successful in attracting attention, which of course can not be separated from the role of a private company who markets milk products, especially for adults.

The show also seems to be the antithesis or the refutation of the notion that drinking too much milk actually causes osteoporosis. This last opinion referred to in this best-selling works of Prof. Dr. Hiromi Shinya, The Miracle of enzyme-Self-Healing Program, which in 2008 had been translated into Indonesian and published Qanita, a subsidiary of Mizan.

Until this year, the book has been reprinted several times. No less than employers believe Ciputra highly of the book, to ever hold a seminar for the elderly at home with the speaker describing a doctor points Shinya book.

In his book, a professor Shinya Medicine Albert Einstein School of Medicine in the United States writes: "One of the biggest public misconceptions about milk is that milk helps prevent osteoporosis. Because the amount of calcium in the body decreases with age, we are told to drink lots of milk to prevent osteoporosis. However, this is a big mistake. Drinking too much milk actually causes osteoporosis. "

What argument against the opinion that Shinya "against" public opinion, including some doctors clinic nutritionist? According to Shinya, levels of calcium in human blood is usually pegged at 9-10 mg. "However, when drinking milk, the concentration of calcium in your blood suddenly increased. Although at first glance this might seem like a lot of calcium has been absorbed, increasing the amount of calcium in the blood has a bad side. When the concentration of calcium in the blood suddenly increased, the body tries to restore this abnormal situation becomes normal again by removing calcium from the kidneys through the urine, "said Shinya opinion.

He added, "If you try to drink milk in the hope of getting calcium, the results were ironic, that is decreasing the amount of calcium in your body as a whole. Of the four major dairy state-Americans, Swedish, Danish, and Finnish, which consume a lot of milk every day, in many cases of hip fractures and osteoporosis. "

Makes sense

Responding to the opinion of this Shinya, clinical nutritionist Faculty of Medicine, University of Indonesia, Prof. Dr. Waloejo Soerjodibroto, when contacted said that the opinion was reasonable. Waloejo admitted Shinya has not read the book, but he was not convinced that the excessive levels of calcium intake by drinking milk instead to encourage the disposal of calcium from the kidneys through the urine, including calcium from bone mass. "No matter how much milk is a source of protein, so in the right context, milk remains useful to the body," he said.

However, agree with most Waloejo Shinya opinion that the cow's milk is best suited for calves, not for human children, especially adult men. "In the development of modern society, breast milk is replaced by milk formula or breast milk substitutes to the mother can actively work. Humans have to engineer the brain, including creating a breast milk substitute are approaching or similar breast milk, although the same can not exactly, "he added.

We will remember the slogan of nutrition "Four Healthy, Five Perfect" which created a national nutrition figures, the late Prof. Dr. Poorwosoedarmo, about four decades ago, which mentioned that the consumption of milk "refine" the four other food components (carbohydrates, proteins and fats of vegetable / animal, vegetables, and fruits). According to Waloejo, the slogan is good and very useful during the 1960s, when the nutritional condition of Indonesian society is still not good because it provides an easy guide the public mind.

"But now we can question whether it was true without our nutritional intake of milk less than perfect. This guide is then replaced with the term 'balanced diet' (balanced diet), which is also not right. The right to the context of Giza or Indonesia is a complete nutrition (wholesome diet). All components there, no excess, no shortage, "said Waloejo.

Fish Consumption

According to Prof. Errol Fortunately Hutagalung, Indonesia Chairman Osteoporosis Society (PEROSI), peak bone mass (peak bone mass) occurs in people age 20 to 30 of the year. The number of people with osteoporosis continue to rise and it is feared the burden of health problems in Indonesia 40 years. One of the prevention effort is to maximize calcium when the age of 20-30 years. Reduction of calcium began to happen at the age of 40 years and increasing after the age of 50 years, he said (Kompas, 26/10). When contacted last night, Hutagalung said Shinya has not read the book so can not comment on that milk consumption can actually increase the rate of osteoporosis.

Prof. Waloejo otherwise agreed with the opinion of Prof. Shinya that calcium intake is not solely to the milk. Small fish and seaweed, which for centuries eaten by the Japanese, it contains calcium which is not absorbed too fast (slow release) that it can increase the amount of calcium in the blood.

Waloejo stressed, which is important to prevent the mass loss of calcium in bone tissue is not just calcium intake, but also the availability of vitamin D3, which is made from the core of cholesterol.

At the beginning of evolution, early humans are not easy to find fat. In its development, the environment and changing patterns of human life, but the mechanism of the intestine and the human enzymes was not different from ancient to modern humans.

"That is why we now find that many cases of obesity, excess cholesterol and triglycerides. Prof. Shinya criticism has a point, "he said.