The facts behind Egg Consumption

Monday, February 22, 2010

EGG does contain a fairly high cholesterol, 213 milligrams per egg. Therefore, the food sources of this protein had previously been declared as the main cause of heart disease. In fact, cholesterol from food is not the main cause of clogged arteries, but saturated fats and trans fats.
The risk of heart disease from a healthy breakfast is more likely caused by the mixture, especially butter, which has a saturated fat content is higher than the egg itself. Therefore, you can suppress the amount of saturated fat by eating boiled eggs.
The experts stated that the egg contains nutrients are generally healthy and safe if limited to one item per day. Also, try to reduce cholesterol from other food, like meat. You should consume no more than 300 milligrams of cholesterol per day.
Here are some interesting facts about eggs:

• Prevent visual impairment. Egg yolk contains lutein and zeaxanthin, two antioxidants that help prevent macular degeneration, the leading cause of blindness. Macular degeneration is a disorder of vision in the center of vision (macula) due to damage to the retina.
• Eggs contain salmonella bacteria. Therefore, it is better to avoid products containing raw eggs, including milkshakes and cake mix. To ensure the egg is free from bacteria, cook in 160 degree temperatures before consumption.
• Cholesterol is found only in egg yolk, egg white instead of.
• Eggs are a good source for protein, iron, and zinc. However, eggs contain less fiber.
• An egg provides 12 per cent (6 grams) of your daily protein recommendations.
• Green stain that has been boiled eggs are not dangerous and not a sign of poisoning bacteria.
• The more fresh eggs, the more difficult to peel.
• An egg contains about 75 calories.
• Content of eggs cholinedalam support the development of brain function and memory in fetuses and adults.
• Eggs contain vitamins A, B12, D and E, but does not contain vitamin C.

The National Academy of Sciences recommends that pregnant women should consume 450 grams of choline per day. This amount is equivalent to two eggs. One egg, including egg yolks, contains about 250 milligrams of choline. (IK/OL-08)

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