History of Probiotics
Use of live microbes in food has a long history. In early 1900, Elie Metchnikoff (Mr. immunology) writing the theory that people who drink a lot of Bulgarian yoghurt proved more youthful than those not drinking yoghurt. He mentions the “Bulgarian bacillus” in yogurt, which eventually known as Lactobacillus bulgaricus and used for the manufacture of yoghurt.
Metchnikoff concluded that “Dependence of microorganisms in the human body to a food will cause the microorganism can be modified and nasty microorganisms in the body can be replaced with a more rewarding.”
The term probiotic, which is derived from Greek and means “for life”, was first used by Lilly and Stillwell in 1965 to describe “substances released by a microorganism which stimulate growth”.
Experts WHO / FAO defines probiotics as live bacteria that, when given the appropriate amount would have beneficial effects on the human body.
Continue reading “Getting more with Prebiotics”
With the increasing need for human consumption, food industry food processing also looking for ways that will make it more durable and practically consumed, it gives birth to Trans Fatty Acids (trans fatty acids). However, not all manufacturers use the name, some use Namaa €?? Partially hydrogenatedâ €?? or shortening.
Trans fat is the result of a process of adding hydrogen to vegetable oil through a hydrogenation process. This process produces a more solid fat instead of oil, so it is also more durable. The use of these fats in the food manufacturing process will make the age of the food produced longer and reduce oily impression.
But in the era of 90s was found that when you eat trans fats, then akab effect other than increasing levels of LDL (bad) cholesterol, also lowers levels of HDL (good cholesterol). Currently, trans fats are found in vegetable oils, margarine, biscuits, pastries, donuts, french fries and fast food. Continue reading “Deal with Trans Fats”
Hoping to get a slim body does not mean you do not eat at all. If you are on a diet, nutrition or mean set of nutrients the body needs, also follow a good diet in terms of frequency, quantity, and quality, including the manner in makanan.lebih cultivate good if you choose foods that are processed without the fried, but boiled enough or burned.
Despite being on a diet, you still need a balanced nutrition, namely carbohydrates, proteins, vitamins, minerals and fat. All that in an amount corresponding to the needs of the body and not excessive, you may also need to replace or add some nutrient sources with more healthy foods.
Simple carbohydrates, such as sugar, bread flour, instant noodles, sweet beverages, and white rice are easily absorbed into the body and stored body fat. Replace with complex carbohydrates that are less sweet, but slowly absorbed by the body, such as brown rice (the old color as rich in fiber), oatmeal, whole wheat bread, corn, potatoes and pasta. Should not choose instant oatmeal because it usually contains a sweetener. Continue reading “Balanced Nutrition For Lean”
American Academy of Pediatrics (AAP) has issued new guidelines to prevent vitamin D deficiency in infants and children. This guide is issued in conjunction with the increasing number of children suffering from rickets disease, ie disease caused by a deficiency of vitamin D.
Those at risk include infants who drank milk less than 500 ml per day or who do not get enough vitamin D. Breast milk has vitamin D in low levels, which is about 25 IU per liter, while the recommended is 200 IU per day for infants, children and adolescents. Children and adolescents get vitamin D primarily from the sun, but they are often using sunscreen creams and dark-skinned risk to suffer from vitamin D deficiency because they are getting less vitamin D from sunlight. Likewise, they are rarely exposed to direct sunlight.
Therefore, APP issued guidelines for vitamin D supplementation of 200 IU a day for infants and children as follows: Continue reading “New Free Vitamin D Intake”
During the holidays arrive, many kinds of foods will be presented at the dinner table. Usually we start to worry because it could not resist the temptation to try it. Actually there are many ways to prevent excessive food we eat and maintain weight during the holiday feast.
The following tips should help us to regulate eating habits in order to maintain weight without losing the delicious dishes at the feast. Good work!
Save a few calories during the day
If the party or feast there are a lot of tempting foods, we should limit the number of calories we consume during the day in order to keep the calorie level remained normal. Try to choose a menu that fibrous vegetables, fruits, salads, and lean protein.
Consumption of snack before
If we suddenly hungry and easily tempted by high fat foods, we should eat a snack or drink a large glass of water before we approach the dinner table.
By taking a little bit of food that we want in the dish, then we have ourselves to avoid eating in the portion of the lot. Our traditions during this time may always be served by others, try to do it yourself.
Continue reading “Eating”
Nutrient content of the eggs have high enough, among others, contains the eight essential amino acids which is good for children’s growth and health. In addition, eggs also contain minerals Selenium (Se).
Men need selenium intake for the formation of the quality and quantity of sperm. One egg can produce 10% of the total needs of the body selenium.
Eggs also contain vitamin D which can help the absorption of calcium for bone formation. In addition, eggs also contain vitamin E. The combination of selenium and vitamin E acts as an antioxidant that may reduce the risk of damage to the body’s cells from free radicals.
Eggs are also known as a source of vitamin B12, vitamin B6, and folate is needed for a healthy body and protects nerve cells. Vitamin B12 deficiency may result in damage to nerve cells. Pregnant women are at risk of vitamin B12 deficiency will experience damage to their nervous system.
However, sometimes eggs also contain Salmonella bacteria so it is not recommended to be eaten in a raw state, especially for people who have a high risk such as pregnant women, the elderly, and children. Eggs should be consumed after cooking until cooked beforehand.
Selenium is an essential mineral that is needed by our bodies. This mineral is an essential part of the antioxidant enzyme that protects our cells against the negative effects caused by free radicals. Selenium works as a cofactor for enzymes involved in fatty acid oxidation and amino acid destruction.
The body develops the ability to fight free radicals because free radicals destroy cells and contributes to the development of various chronic diseases. Therefore, selenium supposedly able to withstand the pace of aging and hardening of tissues due to the oxidation process.
In addition to fighting free radicals, selenium also play a role in the immune system (immune system) and a well functioning thyroid gland. In addition, the involvement of selenium to prevent cancer (including skin cancer due to sun exposure) increase the prominence as a valuable mineral.
Continue reading “selenium”
Watermelon originated from the tropical and subtropical regions of Africa. The fruit is grown on land spread and climb with tendrils. This fruit has a variety of skin tones, such as dark green, whitish yellow, light green striped white. Flesh color also varies, ranging from red, pink, orange, yellow, even some that are white. There were seeded and seedless.
Watermelon seeds that have been processed can be watermelon seeds. After washing watermelon seed collection, drying, after a cold soak in salt water all day, basking in the hot sun again. And pumpkin seeds are ready to be enjoyed. In addition to seeds, bark and fruits contain anthocyanins, which is cool. Watermelon efficacious as:
Stimulate the release of urine, so good for you that impaired urination
Anti-inflammatory, fever, and thrush
Intestinal lubricant Continue reading “Watermelon”
In various scientific reports, stated that the content of Sphingomyelin in Mother’s Milk (ASI) is 29% of the total phospholipids in breast milk. This number is higher than that of cow’s milk is only 24%. In a review conducted by Vesper et al. (1999), animal products contain sphingolipid relatively higher than vegetable products. Exceptions to soy, it has a fairly high sphingolipid content.
Still in the review, sphingomyelin of the food turned out slightly hydrolyzed primarily in the stomach and small intestine and colon section. However, not all of the sphingolipid, including sphingomyelin in it, which is ingested can be absorbed by the body, about 10% is not absorbed and excreted through the large intestine (colon).
Because sphingolipid still relatively lipid group, then the process of transport and distribution follows the pattern of fat distribution, meaning that after decomposed into its constituent metabolites, and some have merged back in sphingolipid molecules. Together with other lipid components, all collected as chylomicrons and subsequently distributed to tissues in need. Even known that sphingomyelin alone abundant in LDL cholesterol (low density lipoprotein) and HDL (high density lipoprotein). Continue reading “Sphingomyelin and Food”
If prices soar milk, soy milk may be used as a substitute for protein content in soy milk is similar to cow’s milk protein content. In addition, two glasses of soy milk meets the needs of 30% of protein in a day.
The composition of soy milk is similar to cow’s milk composition. Therefore, soy milk can be used as a substitute for cow’s milk. Soy milk is very well taken by those who are allergic to cow’s milk and those who suffer from lactose intolerance (ie those with less or do not have the enzyme lactase in the digestive tract is unable to digest the lactose in cow’s milk).
Lactose milk cow who made it to the large intestine are digested by intestinal microbes. As a result, those who are lactose intolerant will suffer from diarrhea every time consuming cow’s milk. These events usually occur in adults who do not drink milk since childhood and generally come from Asia, Africa, and Latin America.
For toddlers, two glasses of soy milk has been able to meet the 30% requirement of protein in a day. The composition of amino acids in the protein soy milk compared to cow’s milk is the number of amino acid methionine and sisteinnya less. However, soy milk contains the amino acid lysine which is quite high. In general, soy milk has a content of riboflavin, niacin, pyridoxine, vitamin B and other categories were high, as well as vitamin E, and vitamin K.
Continue reading “Milk Soy Milk Cow With No Losers”