Healthy eating nutrition

Healthy eating nutrition


It is a state of arousal in the nervous system responds in an exaggerated or disproportionate to stimuli considered normal.

All the drugs act on the nervous system and cause or exacerbate anxiety. However, in some cases may give the impression that the momentary calm, but the effect past reappears with greater force. The consumption of snuff, and alcohol or coffee or other stimulant drinks are the most common cause of nervousness and lack of balance in the nervous system.

Tags: nervousness, nervousness cause, Nervousness treatment


January 27th, 2009 by admin No comments Filed on Properties of food


Description: Leaves of spinach ( “Spinacia olerácea ‘L), herbaceous plant of the family of Quenopodiáceas.

Nowadays, as clinical research laboratory have confirmed that Popeye, the famous marine cartoons, was right to eat spinach for many physical strength. In addition, new applications have been discovered this excellent dietary vegetables, as its protective action on the retina and vision.

January 27th, 2009 by admin No comments Filed on Properties of food

Synonymy Hispanic: damascus, damasquillo, vulgar, albarillo, albérchigo, shelter, Prisca.
Description: The fruit of apricot ( ‘Prunus armeniaca’ L), the family tree of the Rosaceae that reaches 10 m in height.

The apricot has a reputation for being one of the trees more passengers are known. Its origin lies in northern China, which is still in the wild and natural vegetation.
He was taken to Greece by Alexander the Great to the return of their conquests in India. Greece went to Rome, where its cultivation spread throughout the Mediterranean region. In the eighteenth century was brought to America, where acclimatized in California and the states bordering the Mississippi. And his long journey does not end here, as the astronauts took him to the moon in one of his space travel.

January 27th, 2009 by admin No comments Filed on Properties of food

Synonymy Hispanic: azanoria, chop vegetables, bufanaga, sinoria, forage.
Description: Following the carrot plant ( ‘Daucus carota’L), herb of the family of the Umbelliferae which reaches up to a meter in height. Usually orange, but there are varieties of color bruised or yellow.

The carrot is by far (along with alfalfa leaves), food rich in provitamin A, which makes it an authentic food-medicine. In the Encyclopedia of medicinal plants as described in more detail its medicinal action.
Properties and indications:
Carrots contain a small but significant proportion of protein (1.03%), about half the potato or potatoes. Fats are virtually absent (0.19%), and carbohydrates accounting for 7.14% of their weight. It’s a pretty good source of B vitamins and vitamin C and E. Minerals and trace elements are all present, including iron (0.5 mg/100 g).
Highlights three substances in the composition of the carrot:
Carotenoids, including the beta-carotene, which the body converts into vitamin A. Carotenoids are essential for the proper functioning of the retina, especially for night vision or low light. We also encourage the good of the skin and mucous membranes.

Fiber: Contains 3%, most of which is in the form of pectin. Normalized transit and soothes the intestinal mucosa.

Essential oil: It is active against intestinal parasites.

The carrot is very useful in the affections of the retina of the eye in general and in skin disorders, gastritis and in excess of acidity in the colitis, and cancer prevention

January 27th, 2009 by admin No comments Filed on General

For a living organism proteins are like a brick house. Proteins, and to integrate and regenerate tissues, play many roles, as assimilate nutrients, transporting oxygen and iron in the blood, fight the foreign organisms and inactivate toxic substances. The DNA, which contains the genetic identity of each individual, is composed of protein
To form new tissues require four basic elements: oxygen, carbon, hydrogen and nitrogen. The first three are found in carbohydrates and fats, while the fourth is only present in the proteins.
Proteins are large molecules that are integrated from amino acids. There are about twenty different amino acids that are combined in every possible way to form these long linear chains that are proteins. Of these twenty amino acids are thousands of different proteins, each comprising an average of about one hundred or two hundred amino acids.

January 27th, 2009 by admin No comments Filed on Nutrition tips, Pregnancy

Pregnant women nutrition

Few stages of life have so many adjustments and changes such as pregnancy. From conception, the female body is preparing for a new life and provide the conditions necessary for uterine development. These changes are the body’s response to the increased maternal energy demand imposed by the fetus. Both ovulation and menstruation were inhibited, breast and uterus increase its size, the energy required to perform the vital functions is greater, are nausea and vomiting and swelling of the hands and feet, increasing the need to urinate and want to sleep. Pregnancy induced greater skin of areolas and nipples, armpits and pubic region in most women. The frequency of heart rate increases and the requirement of oxygen. Regarding the bones, the possibility of bone loss during pregnancy if the requirements of calcium have not been balanced. An important role is played by the placenta in training, because not only is the production of various hormones that regulate fetal growth, but also the conduit for the exchange of nutrients between the mother and fetus.
These and other changes in pregnant women should respond with an adequate supply of nutrients. This does not mean that the mother is eating for two, but must ensure the food and nutrition own baby. Food during these nine months should not be subject to “fashion”, but the food properly and professional guidance for this stage of life.
Continue reading »

Tags: pregnant women diet, pregnant women nutrition

January 26th, 2009 by admin No comments Filed on Nutrition tips, Questions

Indeed, for those with deficiencies of nutrients, dietary supplements are absolutely essential to restore the healthy balance, but the accessibility of these products enables consumers to take the decision on their own to supplement their diet with a expenditure of resources that is useless in many cases and in others it may even be dangerous to your health.

Who should use dietary supplements?
People who consume them have to seek a study to see really what nutrients are deficient, is not just consuming any medications or supplements because they feel mareados because they say “I passed out.” No. There is definitely see why they feel bad. However, there are young, young children, thin, thin, which is not eaten all the food groups, the group they would be more appropriate to use a supplement that will open a little appetite. Those adolescents who have a problem, they do not like this or that or eat very little indeed, a way of opening the appetite to see what they are poor and give them a supplement. Another group would also be the candidate for the elderly, they stop eating food, so we must identify what really go wrong, giving them supplements for a short time under medical surveillance and then, if already in its proper weight, withdrawal, but always supervised by an expert, a nutritionist.

Tags: nutritional supplements, supplements

January 26th, 2009 by admin No comments Filed on General

Every day there is more scientific evidence on the importance to incorporate the health of fish meat in our daily food, but most people prefer to consume red meat are high in saturated fat and cholesterol, which, together Similar to other foods, to increase the number of overweight individuals with chronic diseases or who die prematurely due to cardiovascular problems.
It has become important to get at each meal the widest range of fresh fruits and vegetables in season, including the melon.
Vitamin C, carotene and melon fatty acids from fish combine to enhance and complement its antioxidants, which counteracts premature aging and strengthens the immune system of individuals in all age groups. Similarly, potassium melon, combined with the type of fatty fish, improves cardiovascular function and protects against various diseases.
Including these foods in the diet of young and old and enjoying the great benefits that you provide.
Continue reading »

January 26th, 2009 by admin No comments Filed on Recipes

Each serving provides:
Carbohydrates: 142.8 grams
Protein: 1.2 grams
Fat: 03 grams
Kilocalories: 147.87


  • 4 lemons
  • 200 grams of sugar
  • 3 / 4 liters of water
  • 2 egg whites
  • 6 mint leaves
  • 1 pinch of salt

Tags: Lemon sorbet, lemon sorbet recipe

January 26th, 2009 by admin No comments Filed on Recipes

Each serving provides:

Carbohydrates: 14.2 grams
Protein: 7.78 grams
Fat: 3.03 grams
Kilocalories: 115.28


  • 3 cans of tuna in water
  • 1 onion, finely
  • 2 cloves garlic, finely
  • 3 tablespoons
  • olive oil 2 cups tomato puree
  • 1 / 2 pound of cooked potatoes, peeled and cut in squares
  • 2 canned red pepper cut into julienne
  • 100 grams of olives
  • 3 branches of finely chopped parsley 3 chiles güeros
  • 1 cup water
  • salt

Tags: tuna recipe