Category Archives: Foods and Nutritions
Supplements of Vitamin D and Complications of COPD
According to a new study, supplementation with vitamin D can help reduce the risk of complications in patients with chronic obstructive pulmonary disease (COPD). Vitamin D is a vital nutrient that helps the body absorb calcium. It is found in sources such as fish, fortified milk and eggs. Deficiency of this vitamin can cause skeletal [...]
Food Poisoning: Treatment
People usually recover from the most common types of food poisoning in a couple of days, thanks to measures of attention include: – Drink plenty of water and oral rehydration. Will prevent the consumption of milk or caffeinated beverages, it may delay recovery. – Do not eat solid foods until the diarrhea has passed. – [...]
Food Poisoning: Diagnosis and Prevention
Diagnosis This is done by observing the symptoms described before. The doctor asks about the food consumed in the last 24 hours, even in the last 2 or 3 days. In more severe cases (when the discomfort lasts more than a week), it is customary to analyze a stool sample (sometimes also vomiting and blood [...]
Food Poisoning: Causes and Symptoms
Food poisoning occurs after eating food or water contaminated with toxins produced by microorganisms (bacteria, viruses or parasites), thus causing vomiting and diarrhea. Some estimates indicate that this problem affects 60 to 80 million people worldwide each year, accounting for approximately 6 to 8 million deaths. It is more common in hot weather, when conducting [...]
Ideal Food for Children
Food should be a balance between fats, carbohydrates, vitamins and minerals. In children, the development process is even more important. Listed below are compounds that should not be missed in children, and what happens if this comes to pass. Let’s start by vitamin A, found in carrots, bananas, spinach, egg yolk, beans, liver, cheese and [...]
Tomato and Its Contribution to Health (II)
How to eat When being served raw, it is desirable to remove the skin, as it can be upsetting to some people, as well as sometimes the flakes are unattractive. To this must be put tomatoes in boiling water, just a few seconds, a procedure that follows the skin easily without damaging the fruit. It [...]
Tomato and Its Contribution to Health (I)
It has been known for centuries that the tomato has great contributions to health, but in recent years has aroused great interest among the scientific community for reasons that are innovative, recent studies focused on the prevention of certain cancers, particularly in the colon, prostate, and apparently the results are encouraging. Another study in Italy [...]
Green Nutrients (IV)
9. Spirulina. Primitive blue-green algae that grows in some lakes in Mexico. One of the most nutritious foods available, it contains vitamin B12, 20 times more beta carotene than carrots, iron, zinc, manganese, copper, vitamin E, calcium, phosphorus and magnesium and 5% of unsaturated fats (avoid the accumulation of blood cholesterol). Lower cholesterol because of [...]
Green Nutrients (III)
8. Lett. Overall we can say that its different variants containing vitamins C, B1, B2, B3, B5, B6 and E, are rich in calcium, magnesium, phosphorus, potassium and sodium, and small amounts of copper, iron and zinc are low in calories, promote digestion, are refreshing and rejuvenating, as well as to help detoxify the blood [...]
Green Nutrients (II)
3. Celery. Effective diuretic that helps eliminate excess uric acid (a compound that facilitates the movement of joints, but in excess produces inflammation and pain), blood regenerates, antirheumatic and slightly laxative, it also aids digestion, removes gas bowel and helps the formation of tooth enamel. Improves memory and health of the liver, is a good [...]