POTASSIUM AND SODIUM

Potassium and sodium exist in important ratios, potassium concentrated inside the cell and sodium remaining outside.  They regulate water balance in the body and their equilibrium enables them to stimulate nerve impulses for the heart  and other muscle contractions. Depletion of either element would depress cell response. The typical American diet of  processed and convenience foods do not contain sufficient amounts of potassium creating an imbalance between the  two minerals.

Diuretics can cause an excessive urinary loss of potassium. An excess of sodium is related to high blood pressure and fluid retention which taxes the heart and kidneys.

SELENIUM

Selenium is a natural antioxidant and appears to preserve the elasticity of tissues by delaying oxidation of  polyunsaturated fatty acids. It supports the immune system, protects against cancer, is a factor in fertility, and is  necessary for the production of prostaglandin, a substance that affects blood pressure.
Selenium content of foods depends on the extent of its presence in soil whether directly as plant food or indirectly as animal products when selenium levels are derived from feed. Sulfur content in commercial fertilizers inhibits plant absorption of the mineral. Refining, processing, and cooking of foods reduce selenium levels.
High doses are toxic and no more than 300 mcg a day are recommended.

Benefits of Water

Benefits of water are easy to guess. Respiration, digestion, assimilation, metabolism, elimination, waste removal, and temperature regulation are bodily functions that can only be accomplished in the presence of water. Water is essential in dissolving and transporting nutrients such as oxygen and mineral salts via the blood, lymph, and other bodily fluids. Water also keeps the pressure, acidity, and composition of all chemical reactions in equilibrium.

Only oxygen is more essential than water in sustaining the life of all organisms. Human beings can live around 5 weeks without protein, carbohydrates, and fats but just 5 days without water in a moderate climate. Its circulation between the blood and bodily organs is perpetual and always maintained in proper balance; however, a certain amount is eliminated daily through evaporation or excretion and must be replaced.
Most of this water is removed by the kidneys, through which the entire blood supply passes and is filtered 15 times each hour. Whenever the body becomes overheated, two million sweat glands excrete perspiration which is 99% water.  The heat of the blood evaporates the sweat, cooling the body and keeping the internal organs at a constant temperature. A minimal but consistent loss of water occurs during the processes of breathing and tearing. Moisture is breathed out from the water-lined nasal passages and the lungs. Dry air draws off more water than humid air. Tiny tear
ducts carry a liquid solution to the upper eyelids, which lubricate the eyes 25 times every minute. The tears then pass down to the nose where they evaporate.

To replace lost water, approximately 3 qt is needed by the body each day under normal conditions. More strenuous activity, a high climate temperature or a diet too high in salt may increase this requirement. The sense of thirst is controlled by a part of the forebrain called the hypothalamus. Metabolic water is produced as a by-product of the food combustion process yielding as much as a pint per day. Foods can provide up to 11⁄2 qt. For example, fruits and vegetables are more than 90% distilled water. Even dry foods like bread and crackers are 35 and 5% water, respectively. Drinking water is the other source of replenishment. Municipal water treatment systems are mainly concerned with disinfection and do not remove most chemicals. Because of environmental pollution, there is probably not a water source that is not contaminated to some degree. The most efficient removal and reduction of the widest range of contaminants is in bottled water, purified by ozone, reverse osmosis, and distillation, or a combination.
Needed minerals do not have to be obtained from drinking water as they are found in a wide range of foods in a varied and wholesome diet.

Don’t forget the benefits of water if you want to have a nice and healty skin and body.

Calcium

Calcium is the most abundant mineral in the body. Ninety-eight percent is found in the bones, 1% in teeth, and 1% in other tissues. When the body is at rest, calcium is pulled out of the bones to be used elsewhere, establishing the importance of daily adequate intake of the mineral and of exercise. Calcium helps regulate nerve transmissions and  along with magnesium, is important for cardiovascular health. If muscles do not have enough calcium, they cannot  contract or if contracted, do not relax, which results in cramps.
The mineral is good for relaxation and improves the quality of sleep. During the hormonal shifts of menopause, the dominance of the parathyroid hormone causes calcium to be removed from bone resulting in osteoporosis.
Requirements for calcium may vary depending on how much each individual absorbs and retains. Pregnant women need to ingest at least 1200 mg a day, especially in the last two months because over half of the calcium in an infants body is deposited at that time. Moderate amounts of protein, lactose, and butterfat enhance absorption of calcium, therefore, low-fat rather than nonfat milk products should be part of the diet, especially for children.
Excess protein in the diet causes a urinary loss of calcium. High intakes of calcium interfere with the absorption of  other minerals including iron, zinc, and manganese, disrupt the functioning of the nervous and muscular systems, and may prevent blood coagulation.

Carbohydrates

Carbohydrates are the chief source of energy for all body functions and muscular exertion. They are necessary for the digestion and assimilation of other foods. They help regulate protein and fat metabolism, and fats require carbohydrates to be broken down in the liver.

Carbohydrates are carbon, hydrogen, and oxygen molecules arranged structurally in the form of rings. Simple carbohydrates like glucose, fructose (fruit sugar), and galactose (milk sugar) are composed of one single ring and are called monosaccharides.

Sucrose from sugar cane and sugar beets, maltose (which is a component of grains), and lactose (in milk) are composed of two rings linked together and are called disaccharides. The two rings in sucrose are made up of glucose plus fructose; maltose is glucose plus glucose; and lactose is glucose plus galactose. When individuals are said to be lactose- intolerant, it means that they lack the enzyme necessary to break the disaccharide links into a monosaccharide, an action necessary for further metabolism. Fiber is a carbohydrate but consists of very large molecules that are resistant to enzymatic action.

Zinc

Zinc is a constituent of at least 25 enzymes involved in digestion and metabolism. It is a component of insulin and essential in the synthesis of nucleic acids which control the formation of different proteins in the cell. Zinc is important for the proper development of the reproductive organs and normal functioning of the prostate gland.

The mineral speeds the healing of wounds and bone fractures, keeps the skin healthy, and is involved in the formation of keratin, a substance in hair and nails. It supports the immune system and protects against free radicals.

Zinc content of foods depends on soil content. Chemical fertilizers impair its absorption into plants. The milling process removes substantial amounts of the mineral. Although moderate doses enhance immunity, excessive amounts depress it. It is recommended that no more than 100 mg be taken daily.

Benefits of cherries

What eat cherries? Please find bellow a list with benefits of cherries

• help children with poor growth
• for anemic
• have a strong detoxifying action and purification
• recommended for rheumatic
• are good for people who have kidney and biliary lithiasis
• recommended for hepatics in regulating liver function
• recommended in an advanced state of fatigue
• regulate the digestive functions, especially intestinal fermentation
• increase the visual acuity
• remove toxins from the body
• cherry stems have medicinal properties recommended for urinary diseases
• are recommended in the diets
• for external use in cosmetics, are used as a mask against dry and tired complexions

Quince

One of the most fragrant and delicious fruits of autumn is Quince. Rich in vitamins, it stimulates appetite, nausea cut has tonic and stimulant. Also, the quinces are cooked the most delicious jams, jams, marmalade, pies, juices, fruit dishes and baked chicken.


Historians say quince dates back over 4000 years. Of ancient Greece have spread rapidly throughout Europe and Asia. Fruit, leaves and seeds were used in teas and cough preparations for combat, to heal the skin, diseases of heart and liver.

Quince is considered a long lost relative with apple and pear, therefore part of the same family. Although it is less stifling, quince is a rich source of vitamins and minerals: provitamin A, vitamin B1, B2, B6, C, E, PP, calcium, phosphorus, iron, sodium, potassium.

What for is good the quince?

– First has a great effect on the psyche, giving a good mood. It is used successfully in case of digestive and combat diarrhea, especially children. Because quince taste is right to remove nausea.
– Effect on the circulatory system, especially in lowering blood pressure. Also, in ear diseases and improve asthma problems. Do not forget anti-inflammatory properties, astringent, analgesic, antispasmodic, emollient (especially seeds), expectorant. Quince is useful in pulmonary diseases, even in tuberculosis.
– Natural fruits are designed to stimulate appetite. Juice is prepared from ripe quinces well and is used for its antiseptic properties, hemostatic, astringent and diuretic. As for external use, is good in treating anal fissures and improve skin irritations. Quince shells are used to combat wrinkles.
– Because it is rich in fiber, quinces is recommended in diets of people who want to lose weight.

What is made from quinces?

The fruit can be boiled, baked or dried. Important is that the fruit retains its majority and by preparing thermal properties. Baked quince is more aromatic if they put a teaspoon of honey on top of each slice.
For foods quince is indicated in preparations with chicken, chicken or turkey: roast chicken with quince, quince sauce turkey, soup quince.
Let’s not forget the sauce, jam, jelly, jelly, marmalade and jam. Used alone or as ingredients in pancakes, pies, cakes, sandwiches. For infants quince purée is delicious.
Prepare skilled housewives and caramelized quince (with flan) and different quince cakes that are in combination with other fruits, apples, with pears, oranges.

WARNING!
– Do not eat seeds in large quantity because it can become poisonous to the body.
– Not leave children to bite the quince is very hard. Cut them into thin slices and let them Grater.

Digestive problems

digestive problemsThe causes which lead to digestive problems such as to irritable bowel syndrome (SCI) is not enough known.

Experts believe the disease could be triggered by a variety of other diseases, such as fungal infections, gastroenteritis, antibiotics, food allergies or stress. Symptoms occurring mainly in young women (about 30) and are different from one person to another.

Some digestive problems may include: abdominal pain, bloating, flatulence, nausea, constipation or diarrhea (often alternating), need urgent defecation – with incontinence in serious cases. A third of us have had these symptoms at some point in life and one in ten people I needed emergency care and medical treatment for their improvement, but about the common symptoms that occur almost daily.

Methods for improvement of digestive problems:

– better chew food,

– drink at least two liters of water per day,

– not eating too late and too much tonight,

– do not skip meals

– out sweet and fatty foods menu

Honey

Energy and nutritional virtues of honey are well known.

It contains the most essential elements for human body:

– carbohydrates,

– organic acids,

– mineral salts

– trace elements (calcium, chlorine, iron, manganese, magnesium, phosphorus, potassium, selenium, sodium, etc. .)

– B-complex vitamins,

– enzymes,

– substances with antiseptic and antibacterial properties.

Honey should not be heated to over 40C, because enzymes are destroyed. If crystallized, can be returned to the initial state with a steam baths.

Recent statistics show that 80% of people over 100 years based on an eating honey. The action of honey on longevity is due to the effects of its energy, but especially vitamins and trace elements they contain.

Eat Healthy Food

“Eat healthy food!”. This is a good advice that I received a long time ago and now I see the results. Not only I lost weight (not too much, but exactly the weight that makes me feel better), but also I feel fool of energy and optimistic.

So, I say it again, for everybody who wants to listen: Eat healthy food!”

Give your body the whole range of substances necessary for daily consumption
– 50-55% carbohydrates
– 15-20% protein
– Unsaturated fats
– Fiber
– Vitamins
– Mineral
– Lots and lots of water
Vegetables, fruits and cereals must be over 60% of your daily menu.
Recommended unsaturated fat comes from nuts, seeds, cold pressed oils, fish or avocado.
Give yourself a balanced diet every day, in exchange for drastic diets, which after a while becomes imbalance in the body and bring excess fat as soon as they are interrupted.

Uses as many fresh foods as you can eat, without additives and preservatives, as natural as possible.

Try to respect the advice and eat healthy food each day, don’t let yourself influence by the smell or taste, think that is more important to eat healthy food so you have a better life and a longer one.
Other advice regarding what to eat, or what diet to fallow you can read at Diet and Nutrition Category.

Grapefruit

GrapefruitEveryone how wants to start a diet has to learn more about grapefruit. Grapefruit occupies a good place among the citrus flavor because of their properties. Are refreshing and qualities. They vary in color, the color of the shell can be from a yellow to pale pink.

Nutritive value

The fruit is nutritious and have almost the same properties as orange or lemon. Variant without seeds is better because it contains a larger quantity of sugar, calcium and phosphorus.

Values for 100 g of fruit:
– Water 92.0%
-Protein 0.7%
– Fat 0.1%

– Minerals 0.2%

– Carbohydrates 7.0%

– only 42 calories.

Grapefruit contains: Calcium 20 mg, Phosphorus 20 mg, Iron 0.2 mg, Vitamin C 31 mg.

Read more about Benefits of Grapefruit on a new article.

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