Vitamins and Minerals - Spring Onions

Vitamins and Minerals - Spring Onions


Besides delicious taste, onions detoxifying properties, anticancer, lowers the risk of cardiovascular disease and help us fight against skin problems.

Vitamins:

Vitamin A: 997 IU
Vitamin B3: 0.525mg
Vitamin B9: 0.64mg
Vitamin C: 18.8mg
Vitamin E: 0.55mg
Vitamin K: 0.207mg

     Minerals:

Calcium: 72mg
Copper: 0.083mg
Iron: 1.48mg
Magnesium: 20mg
Manganese: 0.160mg
Phosphorus: 37mg
Zinc: 0.39mg

Raw onions 100g contains about 30 calories, 2.6g fiber and 1.83g protein.

Spring onions - why should not miss in your diet!

Spring onions, more than a tasty vegetable


When we think of green onions, fresh taste of spring, the strong flavor, tender and delicious on its leaves .... But did they think of the valuable health properties? It certainly would be, for onions, rich in potassium, calcium, iron, magnesium, phosphorus, vitamin A, C, E and K can help us improve and prevent many conditions ... and more!

Spring onions - the most important properties:


- Spring onions - strong purifying properties: frequent consumption of green onions is a diuretic and depurative, help regulate the endocrine activity and stimulates the body's overall regeneration. Due to the allicin, green onion has antibacterial and expectorant properties is extremely beneficial in treating respiratory diseases.

- Spring onions - against cardiovascular diseases regular consumption of onions regulate cholesterol levels and reduces the risk of cardiovascular disease and anticoagulant properties due to content of allicin prevent thrombosis formation and improve blood flow.


- Spring onions - hormonal impotence and sterility: it seems that daily consumption of green onions over a extended period of time can improve hormonal problems related to impotence or sterility.


- Spring onions - valuable anticancer properties: rgulat consumption of onions reduces the risk of cancer, especially the prostate or lung because of its composition of sulfur compounds that is also found in the garlic.


- Spring onions - antiacne properties: green onion included in the diet often successful fight against skin diseases, clean skin and is recommended especially teenagers suffering from acne, helping to improve hormonal disorders.


- Spring onions - strong hypoglycemic: consumption of onions is recommended especially for people with diabetes, regulating blood sugar and showing beneficial effects especially with radishes and tarragon.


Spring onions in salads full of health!


Should we be happy, so, for all the wonderful spring vegetables and make a fresh salad and delicious colors!

Vitamins and Minerals - Guava

Vitamins and Minerals - Guava


If you have not tried Guava, never hesitate: this delicious fruit protects us from colds or flu, is a wonderful source of fiber and improves digestion, helps us to get off extra pounds and makes the skin more beautiful and more bright. A delight!

Vitamins:

Vitamin A: 1030 IU
Vitamin B1: 0.111 mg
Vitamin B2: 0.066mg
Vitamin B3: 1.789mg
Vitamin B6: 0.181mg
Vitamin B9: 81mcg
Vitamin C: 376.7mg
Vitamin E: 1.2mg
Vitamin K: 4.3mcg

     Minerals:

Potassium: 688mg
Phosphorus: 66mg
Magnesium: 36mg
Calcium: 30mg
Sodium: 3mg
Iron: 0.43mg
Selenium: 1mcg
Manganese: 0.247mg
Copper: 0.38mg
Zinc: 0.38mg

One cup contains approximately 112 pieces of Guava calories, 8.9g fiber and 4.21g protein.

Vitamins and Minerals - Lime

Vitamins and Minerals - Lime


In a delicious cocktail or a composition refreshing lemonade, lime is a fruit could not be more aromatic and healthy!

Vitamins:

Vitamin A: 34 IU
Vitamin B3: 0.134mg
Vitamin B6: 0.029mg
Vitamin B9: 5mcg
Vitamin C: 19.5mg
Vitamin E: 0.15mg

  Minerals:

Potassium: 68mg
Phosphorus: 12mg
Magnesium: 4mg
Calcium: 22mg
Sodium: 1mg
Iron: 0.4mg
Selenium: 0.3mcg
Manganese: 0.005mg
Copper: 0.044mg
Zinc: 0.07mg

A medium lime fruit contains about 20 calories, 1.9g fiber and 0.47g protein.

Slow Food or the joy of eating

Take a lunch break: slow food


The food ... a pleasure for some, a profession for others, a disease for most of us today. Not only what contains but also how we eat leaves traces on our body .

Eating is one of those things you should do at length, some even say that you should chew a bite of 30-50 times (while the average is about 10 times), and when you eat is well there are no sources of distraction around you, such as TV, computer or general rush ... we take the existence.

In other words, you should just eat when we eat.


Taking advantage of the rhythm of life, fast food industry has flourished, fast food restaurants have multiplied like mushrooms after the rain (alongside churches and casinos), but not delayed any reaction to occur: slow food movement.



Slow food - when we got tired of speed


What is slow food? Slow Food is a movement founded by Carlo Petrini in 1986 to combat fast-food, today, Slow Food is an international eco-gastronomic, which advocates for healthy eating to local culinary traditions, for educational taste and, in general, a slower pace of life (even promoting the concept of slow cities, that allow cities to "breathe" their inhabitants).



Slow Food organization has over 100,000 members worldwide and undertake activities to raise awareness regarding eating habits, meetings between producers and consumers, support organic agriculture, fight against genetically modified food and quality improvement act of eating.


In other words, slow food is a warning signal designed to stop us for a moment, in our mad race with the life, and enjoy the taste of life.


Slow food, literally: why we should eat slowly


But leaving out what does this organization, the concept of slow food should be applied literally, because eating quickly the body has many negative consequences, including:


-delayed satiety, making you eat more. The result: we gain weight without knowing why;


- forcing digestion and the occurrence of problems such as indigestion or heartburn;


-no longer absorb nutrients as they should, so that very quickly feel the need to go to the toilet;


-digestion is a "hasty" and a poor digestion leads to a weakened immune system and lower resistance to disease.


Slow food, a way of life


Whether you adopt the philosophy that we discussed above, whether we like to enjoy simply, the food and its taste, it is time to condition. After all, eating is not only a necessity but a pleasure, and pleasures to be enjoyed ... in this case, literally!



The concept of "slow food" can be applied in all areas of life because, you know, hurry hurt job!

Honey Boosts Healthy Gut Bacteria

Their early findings were presented at Apimondia in 2009 and it's great to finally read what they were so excited about. Honey bees protect their pollen and bee bread with healthy bacteria, good for them, good for humans...

Healthy Lactic Acid Bacteria in Wild Honey Bees Can Fight Bacterial Infections

PLoS One, March 15, 2012

The stomachs of wild honey bees are full of healthy lactic acid bacteria that can fight bacterial infections in both bees and humans. A collaboration between researchers at three universities in Sweden - Lund University, the Swedish University of Agricultural Sciences and Karolinska Institute - has produced findings that could be a step towards solving the problems of both bee deaths and antibiotic resistance.

The researchers have now published their results in the scientific journal PloS ONE and the legendary science photographer Professor Lennart Nilsson from Karolinska Institutet has illustrated the findings with his unique images.

Today, many people eat healthy lactic acid bacteria that are added to foods such as yogurt.

"In our previous studies, we have looked at honey bees in Sweden. What we have now found from our international studies is that, historically, people of all cultures have consumed the world's greatest natural blend of healthy bacteria in the form of honey", says Alejandra Vasquez, a researcher at Lund University.

In wild and fresh honey, which honey hunters collect from bees' nests in high cliffs and trees, there are billions of healthy lactic acid bacteria of 13 different types. This is in comparison with the 1-3 different types found in commercial probiotic products, she explains.

The honey bees have used these bacteria for 80 million years to produce and protect their honey and their bee bread (bee pollen), which they produce to feed the entire bee colony. The researchers have now also shown that the healthy lactic acid bacteria combat the two most serious bacterial diseases to affect honey bees…

"As humans have learnt to use honey to treat sore throats, colds and wounds, our hypothesis is that the healthy bee bacteria can also kill harmful disease bacteria in humans. We have preliminary, unpublished results which show that this could be a new tool to complement or even replace antibiotics", says Alejandra Vasquez…

Propolis Helps Treat Middle Ear Infections

Propolis and its powerful, naturally-ocurring ingredient, CAPE (caffeic acid phenethyl ester) is well-known to aid human and animal species...

Effect of Caffeic Acid Phenethyl Ester (CAPE) on H(2)O(2) Induced Oxidative and Inflammatory Responses in Human Middle Ear Epithelial Cells

Int JPediatr Otorhinolaryngol, 2012 Feb 25

OBJECTIVE:

Acute otitis media (OM) is a common pediatric disease. Recent research into the pathogenesis of OM has focused on oxidative damage, induced by oxygen free radicals, to the middle ear mucosa along with inflammation. Caffeic acid phenethyl ester (CAPE) is a biologically active ingredient of propolis honey bees, with antioxidative and anti-inflammatory activities. The effect of CAPE on hydrogen peroxide (H(2)O(2))-induced inflammatory and oxidative reactions in the middle ear is still not known. The aim of this study was to evaluate the anti-inflammatory and antioxidative effects of CAPE on cultured human middle ear epithelial cells (HMEECs).

METHODS:

The inflammatory injury of H(2)O(2) and the anti-inflammatory effect of CAPE were determined by measuring levels of pro-inflammatory cytokines (tumor necrosis factor (TNF)-α and COX-2) with real-time reverse transcription polymerase chain reaction and Western blot analysis. Oxidative stress induced by H(2)O(2) and antioxidative effects of CAPE were evaluated directly by reactive oxygen species (ROS) production using flow cytometric analysis of 5-(and-6)-chloromethyl-2',7'-dichlorodihydrofluorescein diacetate, acetyl ester (CM-H(2)DCFDA), and indirectly by the expression of superoxide dismutase (SOD) using Western blot analysis. The effect of CAPE was compared with N-acetyl cysteine (NAC) which has well-known antioxidative and anti-inflammatory effects.

RESULTS:

CAPE significantly inhibited H(2)O(2)-induced upregulation of TNF-α and COX-2 expression in a dose and time dependent manner. ROS accumulation induced by H(2)O(2) stimulation was decreased by CAPE pretreatment. Induced SOD expression after H(2)O(2) stimulation was diminished by CAPE pretreatment. The anti-inflammatory and antioxidative effects of CAPE were similar to those of NAC.

CONCLUSIONS: 

These findings suggest that inflammation induced by H(2)O(2) can be inhibited by CAPE via inhibition of the expression of pro-inflammatory cytokines such as TNF-α and COX-2. Furthermore, CAPE has antioxidative effects, which decreases the need for endogenous SOD expression.