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 deformities in children and weakness of muscles and bones in adults. Populations at high risk of vitamin D deficiency include the elderly, babies fed exclusively on breast milk, pregnant women and people with little exposure to the sun. There is strong scientific evidence that vitamin D may help reduce the risk of diseases such as psoriasis and rickets.

It is known that vitamin D insufficiency may lead to, or associated with, COPD, chronic renal failure, diabetes, heart failure, inflammatory bowel disease and osteoporosis. According to clinical research, adolescents with low vitamin D are at greater risk of developing metabolic syndrome. Supplementation with vitamin D may help prevent or treat vitamin D deficiency.

In a recent study, researchers evaluated 182 patients who had recently experienced COPD complications, including decreased immune response and lung inflammation. The team collected data on the rate of complications, hospitalizations and quality of life both before and after supplementation with vitamin D.
The scientists found that vitamin D supplements do not appear to reduce complications associated with COPD in most patients. However, people with severe vitamin D deficiency at baseline benefit most from supplementation.

The researchers concluded that vitamin D supplementation can reduce the risk of complications for patients with COPD with severe deficiency of vitamin D. More research is needed.

COPD is a type of lung disease that involves damage au obstruction of the airways of the lungs, making breathing difficult. “COPD” is a general term that refers to a group of chronic lung disease. The most common are chronic bronchitis and emphysema, and in some cases, asthma or asthmatic bronchitis. While chronic bronchitis and emphysema can occur separately, it is common that patients have both diseases simultaneously. The Centers for Disease Control (CDC, for its acronym in English) indicate that COPD affects 24 million Americans, according to the American Lung Association, is the fourth leading cause of death in the United States. Patients with COPD often die due to complications such as severe lung infections, heart problems or lung cancer.

- 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.
- Because of the damage that causes food poisoning in the intestinal flora, it is convenient to use drugs that regenerate to normalize the digestive process.
- If diarrhea is recommended to control it to avoid dehydration. To do this, can be used OTC antidiarrheal. – If you have diarrhea and are unable to drink fluids (due to nausea or vomiting), you may need medical attention and intravenous fluids, especially small children.
- It is advisable to control the fever with antipyretics and cold packs, or analgesics with exothermic action.
- Can be used to herbal teas, since there is some benefit to the digestive system and relieve symptoms.
- If you suspect infestation by intestinal parasites will use an anthelmintic.
- The headache can be controlled with a nonprescription analgesic.
- Not suspend the administration of drugs to treat other diseases, unless the doctor indicates (diuretics, which stimulate fluid loss through the urine, are the ones who most likely will consume).

Generally food poisoning is alleviated by itself, so only in very serious cases will require a stronger treatment, same should be prescribed only gastroenterologist.

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 analysis) to confirm the presence of bacteria, viruses or parasites.

Prevention

- Do not consume contaminated food or bad.
- Washing fruits and vegetables before eating disinfect.
- Drink bottled or boiled water.
- Avoid eating in the street.
- Do not eat canned goods if the container is inflated.
- Wash hands thoroughly before preparing and eating food.
- Keep clean dishes and utensils that come into contact with food and water.
- Promptly refrigerate any food you will not be consumed immediately.
- High temperature heat foods that have been stored in the refrigerator before eating.
- Do not place cooked meat or fish on the same plate or container that is stored when they were raw, unless it has been washed.
- Never use outdated foods, with broken packaging or expiration date accomplished. Nor do they have an unusual odor or bad taste.
- People with infectious disease should not prepare food.
- Drugs can be used to improve the status of the intestinal flora.

It is more common in hot weather, when conducting field visits, or eating local food and street vendors, because in such circumstances can handle food unrefrigerated for prolonged periods, in addition to the preparation techniques become unsanitary. Products typically pose a greater risk of food poisoning are often undercooked meats and dairy products (dairy) that have been outdoors for a long time.

The groups at greater risk for this disease are children, the elderly, pregnant women and patients with immune system (immune) weakened. Botulism, which can come from improper home canning is a very serious form of poisoning can be fatal.

Causes

Some of the microorganisms that are often associated with this problem are Escherichia coli, Salmonella (responsible for salmonellosis), Shigella, Staphylococcus aureus, Campylobacter jejuni, Vibrio cholerae (causes cholera), Clostridium botulinum (botulinum produces), Bacillus cereus and Yersinia pestis (causes bubonic plague).

Toxins that can generate these agents enter the body because:

- Consumption of spoiled food, contaminated or partially cooked.
- Drinking contaminated water.
- Unhygienic habits.
- Excessive intake of concentrated cheese, pate, eggs and some fresh fish.

Symptoms

Commonly begin in a period of 2 to 6 hours after eating the offending food, but it may occur after a couple of days, depending on the toxin or organism responsible for the poisoning. Symptoms may include:

- Nausea.
- Vomiting.
- Diarrhea (sometimes with blood and mucus).
- Severe abdominal pain.
- Sometimes a headache and fever.
- Dehydration.
- High temperature and chills.
- Weakness and malaise (weakness usually occurs in the legs).
- Headache.

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 butter. It is essential in the development and growth of the body, plus it helps in the healing of infectious diseases and the strengthening of the retina of the eye so that no difficulty seeing at night. However, not being present, lost significant support in the recovery of skin diseases, the reconstruction of tissues and wound healing.

For its part, vitamin C promotes the formation of antibodies, increases resistance to infection and iron helps prevent anemia act, among other functions. However, their prolonged absence causes that weaken the body’s tissues (scurvy) and joint pains. Is your relationship with your skin?, Helps in the generation of collagen (essential in the consistency of the skin and hair), prevents gum bleeding and spontaneous bruising. Vitamin C is present in most fruits and vegetables, tuna, milk and egg yolk.

Another vitamin essential in bone growth in children is D, which unlike the above is not ingested, but is formed in the skin by the effects of ultraviolet rays. For this reason it is very important for children to take sun baths regularly. When it does not, can give rise to a condition called rickets, in which the skull bones soften and can affect normal development.

The lack of minerals such as iron can cause anemia that may endanger the development of physical and intellectual capacities. Others such as phosphorus, potassium and sodium influence the formation and strengthening of teeth and bones, protein synthesis and help maintain proper water balance in the body. Therefore, eat the small fish, seafood, rice, vegetables and fruits.

It is also important to consume amino acids, proteins essential compounds, such as L-lysine, because it is not present in the diet, the child will be prone to skin lesions, have poor musculature, your hair will be brittle and thin , in addition to manifest growth retardation.

The proper development of children rests with their parents. Do not neglect and become part of their healthy growth.

credit to: Regina Reyna

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 is also advisable to remove the seeds by running water, especially when served raw, cut into slices or wedges.

In sauces and stews are often roasted or boiled, to which should soften completely, because if your heart is hard, the taste will remain raw. If the tomato is too acidic, this can be corrected by adding a few grains of sugar, which can help people with heartburn and dyspepsia (stomach gas).

The tomato is one of the main vegetables in some countries. Among the different varieties produced are the Sinaloa, saladette, cherry tomato and green, which the former is more important, producing one million tons.

Finally, it is worth saying that in some countries, tomatoes are grown transgenic (genetically engineered engineered to improve its kind) for export, which speaks of how it has walked hand in hand science. Now, can you imagine life without tomatoes?

credit to: Olga Silva

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 showed that one ingredient, lycopene (which incidentally is only found in tomatoes), anti-aging properties. It has also been studied the protection afforded to the heart, it is known to decrease the risk of attacks on this body.

However, the above refers to recent studies, but we know that the tomato is consumed since pre-Columbian times for its health benefits, which will emphasize the following:

Calcium. Essential in the formation of bones and teeth and further strengthening; essential in blood clotting.
Iron. Involved in the transport of oxygen to the blood, its deficiency can cause anemia.
Magnesium. Participates in the formation of bones and teeth.
Potassium. Prevents dehydration of the cells, essential to nerve and muscle activity, and contributes to better utilization of protein and carbohydrates.
Vitamin A (retinol). Indispensable to the eye, protects skin and mucous membranes and helps in the formation of teeth.
Vitamin B1 (thiamin). Useful to convert carbohydrates into energy.
Vitamin B2 (riboflavin). Brings freshness to the face and combat fatigue.
Vitamin B3 (niacin). Help the proper functioning of the nervous and digestive system.
Vitamin B5 (pantothenic acid). It promotes hair growth and pigmentation, and helps the optimal use of fats and cholesterol.
Vitamin B6 (pyridoxine). Assists in the formation of red blood cells and hemoglobin, being very important for growing children.
Vitamin B9 (folic acid). Strengthens cell growth, its deficiency causes anemia.
Vitamin C (ascorbic acid). Prolong the life of the cells (to avoid oxidation), prevents infections, stimulates the immune system, accelerates the healing of fractures and injuries, and strengthens the maintenance of tissues (including bone and cartilage).
Vitamin K (phylloquinone). Very important in blood clotting.
Zinc. Join the best use of carbohydrates and proteins, and strengthens the cells, its absence is a factor for suffering from dwarfism.

credit to: Olga Silva

Lower cholesterol because of its high chlorophyll content and fiber, and combats anemia because it contains six times as much iron as whole grains and 10 times more than spinach. It can be taken in capsules of 10 grams per day or additional powdered soups, also sold already mixed with the pasta.

10. Parsley. Mediterranean origin herb is now cultivated worldwide, contains large amounts of vitamin C and A and minerals like iron, calcium, phosphorus and manganese. Is strong diuretic, helps eliminate flatulence to regulate digestion, improve liver conditions, low blood pressure, besides that restores and prevents infection calculi (stones) urine. After delivery the uterus works return to its original state and promotes breast milk production, prevents anemia and intestinal parasites removed. Locally used in insect bites, to relieve toothache, wounds and bruises.

11. Purslane. Popularly known qualities to treat constipation, problems in genital regions as cystitis (inflammation of the female urinary bladder) and urethritis (inflammation of the urethra, part of which vacates the urine through the penis), fluid accumulation in tissues ( edema), colds, bronchitis, gastroenteritis, diabetes and intestinal parasites. It is also used as a laxative, diuretic, lowers blood sugar levels (hypoglycaemia).

To drink

It is worth noting that many of the nutritional and medicinal qualities of green leaves also have been lost through improperly preparing them, especially the cooking too. Therefore, as stated by chefs, gourmets and nutritionists worldwide, is best eaten raw and fresh, for example, appetizing salads.

However, an interesting option is to prepare juice, a combination of different greens, fresh and raw, so do not lose their qualities. It is very important to thoroughly clean one by one under running water to remove dust or dirt, and disinfected with antibacterial solutions to let them free of germs. The next step is to put in a blender or juicer to make as many combinations as your imagination allows, even incorporating fruits and vegetables.

Imagine you fresh green pineapple juice, alfalfa and celery, which help to cleanse our body of toxins. Or, apple, lettuce and celery before bed to rest pleasantly, that this, romaine, endive and carrot to strengthen the entire skeletal system. In short, you have the tools necessary to prepare a veritable feast dyed green, bon appetit!

credit to: Olga Silva

Among its most popular varieties are:

Endive. Originally from Belgium, but also occurs in Spain. His amount of chlorophyll is lower because it is grown in total darkness, so that its leaves are white with slight yellow edge, which becomes more green as the light gives. It has a slightly bitter taste that combines well with cheese, especially blue cheese, walnuts and raisins. Red endive has characteristics similar to the white, but its edges are red. Endive. Its leaves are very curly and slightly bitter taste. It has good amounts of vitamins A, C and K along with iron and calcium. It is a good choice for salads or as part of sandwiches and hamburgers and the taste is somewhat bitter, which improves when eaten with other vegetables or vegetable salad.
French or Trocadero. It is round, light green leaves and little tight, whose texture is very soft, so it is called a head of butter goes with everything.
Iceberg. Round and compact (like cabbage) with light green leaves that are grouped around a very tight trunk.
Lollo Rosso. Of Italian origin, its leaves are curly and red edges, are very decorative. It has soft texture that blends in with everything.
Romaine. Its flavor is stronger, the central stem is bitter, but very tasty. Nutrients, including vitamin C, iron and potassium, help to boost the immune system (which protects us from infections). It is an essential element in the Caesar salad, along with golden bread, olive oil and parmesan cheese.
Romana. It has wavy leaves at their tips, is round and bought, you should dispose of them feel loose. It has good amount of vitamin C, along with large proportions of beta-carotene, an important antioxidant, namely, preventive of premature aging of cells. How do you eat? Mixing it with pictures of fried bread (croutons), sliced ??tomato, avocado and onion, adding seasoning to taste, fresh cheese and some black olives.

credit to: Olga Silva

Improves memory and health of the liver, is a good healing, fighting infections and kidney stones. It is rich in potassium, magnesium, iron, sulfur, phosphorus, manganese, copper, aluminum and zinc, plus vitamins A, C, E and Group B. Contains lots of water and cellulose (fiber).

4. Watercress. Function efficiently as a filter air purifier particles harmful to the body and contain a chemical that prevents cigarette smoke and other air-borne pollutants that can cause lung cancer. Eaten raw, alone, as part of a mixed green salad with red onion, watermelon, cantaloupe and almonds.

5. Broccoli. It is a variety of kale. Is known to have cancer fighting properties, plus it is rich in vitamin C and fiber, which helps lower cholesterol, control diabetes and improve digestion. There must be purchased if it is yellow, indicating it is old, should be green or purple. Eaten steamed, although some people prefer raw.

6. Cilantro. It is also known as coriander and is medically used to improve the digestive process, also used in the convalescence of infections where there was fever, and when the person feels weak and physical and mental strength. In excess dizzy. Its leaves are used fresh in sauces (especially hot), soups and stews.

7. Spinach. Popeye’s favorite food because it has high concentration of vitamins A, B and C, iron, calcium, phosphorus, magnesium and potassium, which keeps away the anemia is an important source of lutein and zeaxanthin, two powerful antioxidants that protect cells from premature aging caused by environmental pollutants compounds. Abundantly contain folic acid (very important for the health of the blood), besides being very rich in fiber, so it is very good that consume people with constipation. Aid in digestion and lower blood pressure also combat fatigue in the elderly. Consumption is encouraged especially in pregnant and women who bleed a lot in her menstruation. Helps heal wounds and increase the defenses.

Do not lose their nutritional value, should be steamed or low water, for 4 to 5 minutes, but one of the best ways to take advantage of is eating the leaves raw, for example in salads. Once cooked, it should not keep them for more than 24 hours, as they contain toxic substances that can be activated.

credit to: Olga Silva