nutrition

Commonly associated with people who do not eat meat, vegetarianism arises as part of a philosophy of life that is generated from the protection of animals and the non-consumption of products derived from them. Currently part of a lifestyle used to control the feeding and as an alternative to achieve a healthier diet.

However, often these goals are not achieved because people do not make a sound practice of it, and do not implement variety in the food or the wrong combination, causing health problems.

The benefits of Vegetarianism has become commodity, but with bad practice, because people become vegetarian for contralateral weight and suddenly stop using certain products without going to a specialist, to give them a balanced diet, causing your body unbalanced.

“This triggered serious problems of anemia and breaks the basic rule of nutrition, variety,” said Julieta Ponce, a nutritionist from the Food Guidance Center, COA.

Therefore, to be a healthy vegetarian and have no gaps in the body, look, with the help of a nutritionist, food supplements to achieve replacement of vitamins, proteins and minerals found in foods of animal origin.

“The products derived from animals are high in vitamin B12, iron and calcium, which is why vegetarians have none and have to use food or supplements containing them,” says nutritionist Zuniga Serralde Aurora National Institute of Medical Sciences and Nutrition.

By following these practices, becoming a vegetarian can be an ideal alternative for people who are between 20 and 50 years of age, as children, pregnant and elderly people is not recommended because your body needs more nutrients.

Print range
Vegetarian menus have become more versatile thanks to soy, which besides being the main energy source, is an element that gets along well with many foods and is found in many presentations.

“Soy is considered the queen legume because it is shown that its protein level is higher than any other, getting as many as 5 grams of protein (meat has 7) and their quality is so good that it is completely absorbed,” reports Juliet Ponce.

It is also versatile and can be processed into milk, tofu (called tofu) and soy meat, allowing different creations get, as meatballs, mince, Milan. Furthermore, when combined with foods such as wheat gluten dishes are achieved hardly associated with vegetarian diets, as hamburgers.

The variety in menus, as well as making it more attractive for vegetarianism, allows it to be considered a healthy alternative for people.

The taste is broken in vegetarians
Besides the four main types of vegetarians (pure, lacto vegetarian, ovo-lacto vegetarians and semi-vegetarians) there are other classifications.

Api-vegetarian: add honey to your diet

-Fruitarian: only eats fruit

-Ovo Vegetarian: eating eggs, but milk and dairy products

-Raw food: consume only raw vegetables

“Macrobiotic: their diet is balanced and based on vegetables, fruits, seeds and grains

Lacto-cereliano: their food is based on the consumption of milk and cereal

Types of vegetarians
Pure-vegetarians or vegans
They eat: vegetables fruits grain legumes oil
Avoid all products that are derived from an animal, even honey and refined sugar. Some have non-consumption of animal products to their clothing

Lacto-vegetarian
They eat: vegetables fruits grain legumes oil milk and dairy products
Avoid: meat, eggs and sausages, while consuming honey and refined sugar. Milk is their main source of protein

Ovo-lacto vegetarian
They eat: vegetables fruits grain legumes oil eggs milk and dairy products
Avoid: meat of all kinds and their main source of protein is egg

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The same protein that causes osteoporosis, i.e. the loss of calcium in bone, causes bone to form in the arteries, the discovery by the Renal Research Network (REDinREN) Institute of Health Carlos III, Ministry of Science and Innovation.

The results of this work, published in the latest issue of U.S. scientific journal ‘Circulation Research’, show that a protein called “RANKL” has a different effect on the cells of arteries in the bone.

While removes calcium from the bones, the protein “RANKL” increases bone formation in the arteries to trigger a mechanism that activates a bone-forming protein, called “Bone morphogenetic protein 4 (BMP4).

This can cause a great danger because the bone accumulate in the arteries or vascular calcification of arteries become more rigid, rather than remain flexible as they are usually to accommodate changes in blood pressure produced by the heart pumping.

This causes the pulse pressure rise producing a decompensation of blood pressure that causes malfunction of the heart and different organs and may ultimately even from death.

The research has been conducted by the staff of the Research Laboratory of Experimental Nephrology, University Hospital Arnau de Vilanova in Lleida (IRBLLEIDA), and was led by Dr. Jose Manuel Valdivielso and Elvira Fernandez.

The researchers observed in laboratory animals around the areas of the artery where arterial calcifications were located had an increased presence of the protein “RANKL”.

The importance of this finding is that makes it possible to develop a drug that would cancel out the harmful effects of the protein “RANKL”, i.e. create a drug that increases the calcification of bones for diseases such as osteoporosis and prevent the arteries to become rigid in diseases such as kidney disease, diabetes or just older people.

How prepare organic grass fed beef? So read this recipe:

Ingredients

* 500g beef fillet, chopped
* 1 tablespoon coriander
* 1 tablespoon parsley
* 1 tablespoon tarragon
* 1 tablespoon chervil
* 1 tablespoon soy sauce
* 1 teaspoon mustard
* 1 teaspoon Worcestershire sauce
* A few drops of Tabasco
* 1 onion
* 1 clove garlic
* Salt, pepper

Preparation

* Peel and chop the onion and garlic.
* Wash and chop fresh herbs.
* Put the meat in a bowl, add all ingredients and mix extensively.
* Book a free hour before serving.

The council chief
Arrange on individual plates with egg yolk in its half-shell on each tartare.

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Food preservation techniques is the method and some knowledge of the effects on nutrients. There are natural preservatives, and chemical processes such as dehydration, irradiation and vacuum packaging. A single goal for all these proposals, maintaining edibility and nutrient status of the food

Why are they food perishable?
Over time, the enzymes present in foods that digest the host cells and initiate their decomposition. Furthermore, most foods are rich in water and sugar, both of which promote the proliferation of micro-organisms (bacteria, fungi, yeasts, for example). Finally, the oxygen in the air can address food: fruit black and fats become rancid. Conservation aims several objectives, reduce the level of food water, neutralize the enzymes and micro-organisms and prevent the action of oxygen.

The three types of food preservation.
All foods have a limited shelf life. Industrial goods must display on their packaging with a use-by date. We distinguish between food conservation short, medium or long.

The short-preservation for perishable goods whose shelf life is between one and two weeks maximum, in the case of meat, sausages, milk and dairy products, eggs, cheese, fruit and vegetables. Most must be placed in refrigerator. Certain foods should be eaten the same day as fish, grated carrot and minced meat. Some may be frozen, allowing for longer storage.

The average retention for the fresh food can be stored in a cellar or storeroom, as some fruits and vegetables or salted and dried. It is imperative that the cellar is cool, dry and well ventilated. For potatoes, place of storage must be dark to prevent greening (related to the formation of solanine, a toxic substance) and germination.

Conservation-long case of dry foods, canned and frozen foods. Dry goods such as vegetables and fruits, pasta or rice are very resistant. Virtually insensitive to temperature, they remain a year or more. They must be placed to protect from moisture.

Cans are sterilized at a minimum temperature of 100 ° C in a container made of metal or glass. Their shelf life is at least one year. Canned glass should be stored away from light.

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What is a food additive?

Food additives are substances added to food in a specific technical purpose. They are classified according to the function they perform when added to foods: stabilizers, thickeners, gelling agents, anti-caking agents, coating agents, packaging gases and propellants. Only a substance not normally consumed as a food in itself and not used as a characteristic ingredient of food meets the definition of additive. In the European Union (EU), three directives specify the list of additives permitted for use (excluding any other), the list of foods to which these additives can be added and the maximum quantities permitted. When a food additive is permitted in Europe, it has a number E (E for Europe), which is also a way both simple and convenient to label permitted additives in the various languages of the European Union.

Stabilizers

Many foods contain emulsions of oil and water. The emulsions were prepared using substances called emulsifiers that allow water and oil mix. The stabilizers are used in the manufacture of products such as mayonnaise, salad dressings and ice creams to prevent separation of ingredients and preserve their texture and physical properties. The most common stabilizers are locust bean gum and alginate.

Thickeners

Thickeners are added to foods to increase fluid viscosity, they usually consist of carbohydrates such as hydroxypropylmethylcellulose. Thickeners based on carbohydrates allow heated liquid to thicken as a result of absorption of water by starch granules (which are composed carbohydrates) and therefore, their swelling. This process involves the trapping of water molecules in the starch granules and thickening fluid. The thickeners are added to a wide range of foods and sauces.

Gelling

Gelling agents are used to thicken and stabilize the liquid food, and thus give them more texture. Although their function is very similar to that of thickeners, such agents, as their name suggests, form a gel. Gelling agents are usually proteins or carbohydrates, which when dissolved in liquid foods form a three dimensional crosslinked network. The result is a unique aspect of food consisting of, but which is mainly composed of liquid such as jellies, jams and confectionery. The most common gelling agents are pectin and carrageenan.

Anti-caking

Food powder or pellets readily absorb moisture, causing the clumping of particles and lumps. These clots make it difficult to use food powder or granules because they can not be weighed, toast or mixed uniformly. The anti-caking coat food particles and absorb excess moisture. By preventing moisture from reaching the surface of foods, these agents help prevent clotting and to maintain the fluidity of the product. An anti-caking agent most commonly used is calcium silicate, which is used to prevent clumping of table salt or baking powder.

Coating agents

The coating agents give an appearance of both bright and smooth foods and provide a protective coating. They are used for confectionery, fruit and baked goods. The coating agents are the most common beeswax, carnauba wax and fatty acids.

Gas packaging

The packaging gases are used to change the atmosphere in which food is packaged to control ripening, prevent chemical changes and avoid harm. For this, we use a technique known as the modified atmosphere packaging (CAM) which involves replacing the air in contact with food by a mixture of pure gases such as oxygen, carbon dioxide and nitrogen. According to the feed and the desired effect, different preparations of gas are “powered” in the package. Thus, a mixture of carbon dioxide (30-60%) and nitrogen (40-70%) can inhibit the growth of many micro-organisms and halt microbial spoilage of meat and fish, while a mixture of carbon dioxide (20-30%) and oxygen (70-80%) can prevent the red meat discoloring.

Propellants

The pressurized aerosol containers are used to present food fluids as liquid, foam or droplets (or spray). The use of propellants provides the necessary pressure to expel the liquid from the aerosol container. The propellants most frequently used are nitrogen, nitrous oxide and carbon dioxide. Nitrous oxide and carbon dioxide are usually used for products in the form of droplets or foam like whipped cream, cheese and mustard. This is because these agents are dissolved in the liquid food and expand upon the expulsion of the container, resulting in the formation of droplets or foam. Nitrogen does not have the same properties; it is rather used for liquid foods such as oils and syrups.

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The tea especially green and red varieties is a great ally to lose weight. They are beneficial owners of properties and qualities beneficial to the organism. On the one hand detoxify and cleanse the body, promoting diuresis, also stimulate the secretion of digestive glands and facilitate the digestion of fatty foods. In fact many diet pills include them within their basic ingredients.

Green tea for its part is a powerful antioxidant that prevents oxidation of cholesterol.

It has two active ingredients: polyfenoles and tannins, among which stands out caffeine. These substances stimulate the oxidation of fat and slow the absorption of certain nutrients like fats and sugars. For its part, the caffeine helps break down fat in the body into simple elements, which can be easily burned. The action of these substances increases the calorie expenditure through thermogenesis.

Green tea is also hypolipidemic, i.e. has the ability to reduce levels of LDL-cholesterol and plasma triglycerides while increasing HDL-cholesterol, good cholesterol.

Red tea, also known as the “tea of the emperors” or Pu-Erh, is considered by traditional Chinese medicine as “health drink”. It has also been the subject of numerous studies in that country, with results really motivating.

One example is the study by the Institute of Chinese Medicine, Kunming, which showed that people who are slightly overweight, can lose three kilos if you eat three or four cups of red tea a day. And considerably overweight people can lose up to nine kilos and five cups a day. Other tests show that red tea is low in tannic acid, allowing its use to people with weak stomach.

Another of the great benefits of red tea is:
* Has diuretic properties. Favors the regulation of intestinal transit.
* Enables the production of enzymes that accelerate cleansing the liver metabolism and help remove toxins and waste from the body.
* Turns digestion, improve intestinal laziness
* Stimulates the kidney to the elimination of liquids.
* Increases and accelerates fat metabolism and the secretion of digestive glands.
* Reduce fat levels, cholesterol and uric acid.
* This is an excellent liver detoxifier, which helps eliminate toxins and waste from the body.
* Stimulates the gallbladder, emulsifying fats better.
* It is an excellent antioxidant, therefore helps cell renewal.
The red tea can perfectly accompany any diet to lose weight, take 4 cups of red tea per day, and increase the weight loss and detoxification.

It should be noted that although the benefits are many, it is always best to consult a physician before taking any product to ensure fat burning, no matter whether they are herbal or natural. Always anticipate the risks and health care.

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Therefore, we start to analyze the nutritional value of this natural drink and count the calories in coconut water for readers calorie conscious among you. Here are some nutrition facts of coconut water.

Here is a clinical analysis of calories in coconut water for weight loss (a cup of GM) 240 coconut water. The amount of other key nutrients is given in grams. The calories in coconut water of this amount only 46 of which comes from only 4 g fat! Coconut water, obviously consists of more than 95% water! I mention only the foods that are high in proportion here.

Health Value of Coconut Water

Coconut water is a beverage pure and unadulterated as you may have, since it is hermetically sealed by nature. You do not have to be concerned about the calories in coconut water, the amount of benefits you get from it far exceeds the number of calories! Here are some of the important health benefits of coconut water.

The best is coconut water, which contains no cholesterol! It contains minerals like calcium, manganese, magnesium, phosphorus, sodium and potassium! It also contains vitamins such as riboflavin, thiamine and vitamin C. These nutrients make coconut one powerful health drink. It is more nutritious than milk, as it has less fat and no cholesterol.

Coconut water is better than most processed dairy products baby as it contains lauric acid, which is an important ingredient in breast milk.

Coconut water is used as a saline fluid intravenously in many developing countries and has saved many lives! The reason for its ability to be used as such is its composition, which is absolutely identical to human blood plasma!

Coconut water can effectively treat bowel disturbance in children. It can also be used as oral rehydrant in cases of dehydration in children. Coconut oil is also a versatile type of oil, with a variety of medicinal properties.

Coconut water, by its very nature, is an isotonic drink. That includes the perfect balance of electrolytes in it, which is good for our body due to their correct levels of pH.

It’s a great energy drink for the elderly and the sick, who are difficult to process solid foods. It is a liquid designed to maintain natural life! Read more about the benefits of coconut Water.

All these health benefits of coconut water are testimony to the versatility of coconut water as a natural health drink. I hope this article – coconut water and weight loss – has served its purpose and not only has information on calorie coconut water, but also intrigued to taste this natural drink! Try to make a regular part of your diet because it is a natural elixir of life!

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Coconut is the one of the most cultivated plants and the world, such as the palm.
The palm has several crops such as desiccated coconut, copra and raw latter being newly appointed, coconut (dry or water from the same canned) which is mainly exported to Asia, North America and Europe.

Being grown all year round in tropical or subtropical coconut is divided into three groups in turn have subdivisions. The groups just mentioned are: hybrid coconuts, coconut dwarf and giant coconut.

For their nutritional value of coconut water can be noted that the same varies according to the state of maturation of the coconut, since fat is the main component out of the water, besides being large container of saturated fat, this fruit makes it the highest amount of calories there.

In addition to these elements can be highlighted:

Low intake of protein and carbohydrates.

Large amounts of mineral salts and potassium that help in the mineralization of bone phosphorus, calcium and magnesium.

Coconut water has beneficial to the digestive system and their amounts of fiber are very beneficial in diseases such as intestinal disorders.

The proper functioning of the nervous system, muscular and digestive systems will be regulated by the amounts of magnesium contribute.

The nerve impulse and water balance in the cell are fundamental objectives of potassium.

Small amounts of phosphorus allow proper functioning of energy metabolism as well as the antioxidant vitamin E serve with water-soluble vitamins of group B.

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Every day we provide products of minerals, vitamins and nutrients to obtain adequate nutrition and dehydration. One such product, well known since ancient times in tropical countries but unknown to many of us and is slowly gaining a foothold in the market is the coconut water. This serves to maintain the correct levels of food and fluid in the body as well as refreshed and rehydrated. The following review of coconut water nutrition that you will get:

1. A drink with fewer calories and fat

The coconut meat is very rich in calories and saturated fat (354 kcal. Per 100 deer from food).

However coconut water in addition to being delicious, pure and clean is characterized by a low calorie and fat.

Coconut water provides only 20 calories per 100 ml and 0.05 grams of fat per 100ml.
This water, low calorie, maintains fluid levels in the body, in addition to refresh and rehydrate.

2. Azúcaeres Source

Young coconut water contains natural sugars as glucose, fructose (reducing sugar) and sucrose (not reducible). It is observed that the concentration of glucose and fructose increased from 1.5% to about 5 to 5.5% during the first months of growth, while the maturity of the coconut tend to decline.

On the contrary, saccharose only can be found in the later stages and tends to increase as the coconut matures.

The content carbohydrates in Coconut water is 5.5 grams per 100ml.

3. Source of amino acids

Coconut water contains small amounts of Protein (0.1 gram per 100 ml

It so happens that the percentage in certain amino acids (alanine, arginine, cysteine, and serine) in coconut water is greater than that found in cow’s milk.

Thus the percentages of amino acids contained in the total protein for the above statements are respectively: (2.41), (10.75) (0.97-14.5) (0.59 to 0.91).

4. A natural isotonic beverage

Has the same electrolyte balance our blood.

This made during the Pacific War (1941-1945) used the coconut milk extracted from the fruit, to apply plasma transfusions in an emergency of wounded soldiers.

5. Very moisturizing

Its mineral concentration is determined by the environment in which coconut palms grow.

Coconut water contains many important minerals for our body.

These can include calcium (5 grams per 100 ml), sodium (25 mg per 100 ml), potassium (160 mg per 100 ml) copper, iron, phosphorus (0.4 mg per 100 ml) magnesium (0.45 mg per 100 ml) chlorides and sulfates.

Amongst them the potassium providing more than half the concentration of coconut water.

In short we have a drink rich in minerals, which makes it very moisturizing.

6. Very suitable for athletes

Society today places great emphasis on fitness. That is why people tend to exercise. With exercise the body loses water to perspire, the sweat contain small amounts of electrolytes and minerals, whose loss can cause fatigue.

Usually to avoid these losses has been used the water, but since the 60 sports fans are a multitude of energy drinks.

Coconut water is a sports drink to have a mineral composition similar to those with sports drinks but presents great advantage of being a drink “ligt” with low carbohydrates, low in sodium, rich in potassium, calcium, magnesium, iron and phosphorus.

7. An extra supply of vitamin

Coconut water contains ascorbic acid, which reaches a value from 2.2 to 3.7 milligrams per milliliter.

It so happens that these values tend to decrease gradually as a marrow that revolve around the water begins to harden.

This vitamin also help heal the wounds is a potent antioxidant that helps to protect us from cancer.

Also this gives us water B group vitamins (Except B6 and B12) the cualess are necessary for the nervous system. A cup of coconut water contains 6μg of Folic acid.

The fact that the products do not contain the elements that claim to have not necessarily mean they can harm the body, but rather not have the pure coconut water and content can not provide the desired results from energy drink. You can get the benefits of coconut water if you drink straight from the coconut fruit

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A fashionable product is bottled coconut water. It is a natural electrolyte fluid and promoted as a healthy alternative from the Gatorade. Although I must say that I am disappointed with certain brands that have added variety to offer other flavors (mango, blueberry, pina colada) and sugar. For me, natural coconut water is my favorite, I avoid the addition of flavor or sugar so that the original flavor is lost.

Coconut oil, coconut and coconut sweets are also fashionable. We have seen that the Asian companies and Brazil have put the battery in this area, as the producer of this fruit and take advantage of the logistics.

I had recommended 3 brands of coconut water:

O.N.E.™ is 100% natural coconut water, which is the water inside a young green coconut. It is naturally filtered for nine months through the dense fibers of the coconut creating a nutritious, pure and refreshing isotonic beverage.

ZICO Natural is 100% pure water from young coconuts. We hand-harvest our coconuts when the water inside reaches a peak level of potassium and the perfect balance of electrolytes. Captured 100% pure in this convenient, environmentally friendly package, ZICO is simply the best tasting and most nutritious coconut water this side of the tropics.

ZICO Natural has more potassium than a banana, four other naturally occurring electrolytes, only 60 calories per 14 oz serving, and zero fat, zero added sugar and zero cholesterol. It is low in acidity and high in potent antioxidants.

By K Sprite – We drink this coconut water every day in our house. It’s become somewhat of an obsession. We used to have a subscription to the 12 pack of vitacoco and when that ran out we tried this instead. I like it better. It tastes cleaner though I can’t describe what’s different about it, I just feel better after drinking this than drinking the vitacoco. Coconut water in general has an odd taste to it but it’s still really sweet and feels SO refreshing when you drink it. If I’m really hungry I drink this between meals and it’s kind of like a protein shake or energy drink. It settles my stomach and gives me a fantastic burst of energy.

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