Showing posts with label minerals. Show all posts
Showing posts with label minerals. Show all posts

6 How to Make Strong Bones

Wednesday, December 23, 2009


New York, the threat of more bone loss experienced by women when started in old age. Women aged 35 years and over had to be selective when it comes to eat, especially foods that can build healthy bones.

Dr. Maoshing Ni, author of the book describes the Second Spring 6 easy ways to build strong bones that can be applied to anyone else before the bone density lost due to osteoporosis, such as the debut of MSN, Tuesday (22/12/2009).

1. Get calcium from whole grains

Most people choose the product derived from milk and beef for calcium needs. But Dr. Maoshing said protein and calcium content in cow's milk which causes high high acid levels in the blood. The effect is more calcium lost from the body than that obtained when drinking milk.

Protein molecules in milk was also greater than the human digestive molecules that the immune system sometimes rejected and considered a foreign body or cause allergies. That's why many people who have kelelehan, decreased ability to concentrate and have excess mucus when drinking milk.

Some people who do not have the enzymes, like lactase, which is used to digest milk sugar, while consuming milk causes stomach pain, diarrhea, abdominal carbonated up.

The safest way to get calcium than from milk is the taking of seeds, nuts, or green leaves.

2. Consumption of orange

Calcium and Vitamin D is good for bone health. Calcium is used to build and maintain bone density, while vitamin D is needed because the body can not absorb calcium without vitamin D.

Cow's milk is often heralded as the best food for strong bones. But new research suggests that the body can absorb calcium and vitamin D from milk as easy as orange juice. Orange juice is rich in vitamin C contains antioxidants that help the absorption of calcium into the body.

But be reminded that orange juice contains acetic acid which can erode tooth enamel, you should not brush teeth immediately, wait for an hour after drinking orange juice.

3. Sunbathing at the right time

Sunbathing before 9 o'clock in the morning or after 4 pm so the body needs to produce vitamin D. But it is also important to avoid exposure to sunlight is too much as it can cause premature aging and even the threat of skin cancer, so it is important to pay attention when sunbathing.

4. Reduce soda

Drinking carbonated beverages satisfy thirst is especially when the sun was blazing. Sometimes people choose diet sodas to avoid high calories in the hope not to gain weight.

But you know, the problem of soft drinks including diet is not merely a problem of calories you safe? Carbonated beverages can deplete calcium in the bones because they contain phosphoric acid.

If you really feel thirsty better carbonated drink mineral water with a slice of orange added a more secure for the bones.

5. Supplements correctly

When you've entered the age of 35 years began taking the right calcium supplements. Make sure you are taking supplements that easily absorbed by the size of 600 mg magnesium and 1200 mg of calcium. Please note also the amount of boron, copper, zinc, and Vitamin B3. Liquid calcium citrate-containing base is the right choice because it can be added to the juice drinks.

6. Sorting of minerals which can make bones stronger

Besides calcium, magnesium, and vitamin D, minerals are also important for bone formation. Unfortunately, the content of minerals such as boron, manganese, copper, zinc and vitamin K is often overlooked. And this mineral acts as a cofactor (essential element) in the process of bone development.

Boron reduces calcium loss in urine. Boron is found in fruits, vegetables, nuts and seeds. Vitamin K is found in green leafy vegetables which proved essential for protein building blocks of bone.

Daily intake of good minerals is 10 mg boron, manganese 5 mg, 5 mg copper, 25 mg zinc and 150 mg of vitamin K. Make sure your daily multivitamin containing these minerals.



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.



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