Vitamin E: properties, health benefits, deficiency symptoms, needs and the richest foods

Vitamin E, known as tocopherol less that would be one of the main compounds, is an essential vitamin for humans. E 'was discovered in 1922 by Herbert Evans, after vitamin D, the first experiments were conducted in laboratory rats. In 1936 he withdrew from wheat germ a factor with the same biological activity of vitamin E, which was isolated as tocopherol. The discovery that it was a beneficial element for humans occurred in 1968.

Vitamin E is found in various foods, but it can also be used as the integrator: the intestine absorbs all the fat-soluble compounds, which together are referred to as vitamin E, which are then transported into the liver.
Vitamin E: properties and health benefits

Let's see what are the main benefits and what is vitamin E:

•     has antioxidant properties, it counteracts the harmful effect of free radicals, counteracting the aging of cells;

•     opposes the development of cardiovascular and coronary heart diseases and blood clots, thus preventing the formation of blood clots;

•     opposes the development of cancers, such as breast cancer, lung and prostate cancer;

•     It strengthens the immune system;

•     It protects the body tissues from free radicals;

•     It protects the vitamin A from oxidation;

•     It protects against pollution damage;

•     It is useful for combating diseases of the skin such as acne and eczema;

•     It protects eyes from diseases like cataract;

•     It prevents hypercholesterolemia;

•     It protects the brain from diseases like Alzheimer's;

•     avoids the complications related to diabetes;

•     It helps to fight rheumatic diseases and cardiac complications;

•     It helps to counteract the pain in the legs and restless legs syndrome;

•     It helps to regenerate the skin and to heal burns, ulcers and abrasions;

•     counteracts headaches;

•     contrasts Parkinson's disease;

•     It is effective against gastrointestinal diseases;

•     is an excellent ally against premenstrual syndrome;

•     It proved to be effective in treating diseases such as multiple sclerosis, Huntington's disease and Crohn's disease;

•     It is involved in energetic processes as it improves the physical resistance of the person;

•     It improves respiratory infections and asthma;

•     It decreases the possibility of cerebral stroke;

•     It helps combat the kidney problems in children;

•     fights hypertension during pregnancy;

•     It helps maintain blood fluid and thus improves circulation.

Vitamin E: the richest foods

Where is Vitamin E? Foods rich in vitamin E are those of vegetable origin, in the first place:

•     seeds and oils extracted from them (sunflower, olive or wheat germ);

•     Cod liver oil;

•     Whole grains;

•     fruit;

•     vegetables;

•     hazelnuts, walnuts, almonds, pistachios, pine nuts;

•     avocado;

•     cow milk;

•     yogurt;

•     grain;

•     Provolone;

•     ricotta cheese;

•     buffalo mozzarella;

•     basil;

•     dried apricots;

•     olives;

•     spinach;

•     tomato sauce;

•     turnip greens;

•     margarine;

•     butter;

•     cashews;

•     chickpeas;

•     brown;

•     broccoli;

•     watercress;

•     tomatoes.

We see specifically which of these are the most rich in vitamin E as a percentage:

•     Oil, wheat germ 133 mg / 100g

•     Oil, sunflower 68 mg / 100g

•     Oil, maize 5 mg / 100g

•     Oil palm 1 mg / 100g

•     Almonds, sweets, dried 26 mg / 100g

•     Oil, extra virgin olive oil 4 mg / 100g

•     Oil, cod liver 8 mg / 100g

•     Oil, peanut 1 mg / 100g

•     Oil, oil 5 mg / 100g

•     Wheat germ 16 mg / 100g

•     Hazelnuts, dried 15 mg / 100g

•     Margarine, 1% plant 4 mg / 100g

•     Avocado 4 mg / 100g

•     Nuts, dried 4 mg / 100g

•     Pistachios 4 mg / 100g

•     Pecans 3 mg / 100g

•     Butter 4 mg / 100g

•     wheat bran 6 mg / 100g

•     Cashews 1 mg / 100g.

Care should be taken to the cooking of foods rich in vitamin E, as frying and baking will destroy the vitamin content and even freezing. E 'it was also discovered that selenium is an ally of the absorption of vitamin E.

Of course it is best to consume vitamin E directly from fresh foods, since vitamin E supplement derived primarily from the oil unrefined soy.
Vitamin E: the daily requirement

At the moment it is not able to determine a precise value of daily intake of vitamin E as it depends on the state of the body's antioxidant defenses and the amount of polyunsaturated fatty acids present in the diet.

•     For infants and children are recommended 4 mg up to 14 years.

•     Over 14 years are recommended 15 mg daily.

•     For adults, the requirement is 15 mg daily.

There is need to explain why it is be marked IU (international units) using this expression to express the amount of active vitamin. So 1UI = 1 mg.
Vitamin E deficiency symptoms

Since the liver a great store of vitamin E is difficult to grow a shortage. It 's very likely to occur in premature infant while in adults may be cases of vitamin E deficiency due to a problem in the absorption or a neurodegenerative syndrome.

Especially in infants may be cases of anemia and edema in the legs.

Generally manifests a fragility of red blood cells, the shrinkage of collagen, muscle atrophy, weakness, visual problems, diarrhea, loss of balance, oxygen debt and deposits of fat on the arms. It would compromise the absorption of iron and hemoglobin formation, also can cause damage to the kidneys and liver and heart complications.

In adults it is very common to develop gastrointestinal diseases, cystic fibrosis, chronic inflammation of the pancreas, biliary atresia syndrome of intrahepatic cholestasis, cirrhosis primary biliaria, abetalipoproteinemia, intestinal fibrosis, Whipple's disease, intestinal disease scleroderma, chronic pancreatitis and intolerance enteropathy gluten.

In pregnancy, a serious deficiency of vitamin E may be the cause of miscarriage.

But careful not to exceed: Vitamin E in high doses can cause high blood pressure in people who suffer from it and also diabetics should avoid high doses.

Vitamin F: properties, health benefits, deficiency symptoms, needs and the richest foods

It is referred to as "vitamin F" a complex of essential fatty acids comprising:

•      linoleic acid

•      alpha-linolenic acid

•      arachidonic acid

At first glance, perhaps it will seem foreign to this vitamin F but it is actually better known as Omega 3, Omega 6 and Omega 9.

Vitamin F can only be introduced into the body through food and supplements, and is soluble in fat (fat-soluble). It is a vitamin that is changed by heat, and light, and therefore the foods that contain it should be kept in cool.
Vitamin F: health benefits and properties

Vitamin F performs many important functions in the body, that's what you need:

•     It contributes to the construction of the cell membrane and maintains the fluid;

•     stable elasticity of the artery walls;

•     essential for the proper functioning of the thyroid, adrenal glands, nerves and mucous membranes;

•     It keeps the skin soft and supple;

•     It keeps hair healthy;

•     It keeps blood fluid;

•     regulates the function of the immune system;

•     It prevents heart disease;

•     It maintains a stable level of good cholesterol;

•     It keeps stable blood pressure;

•     It prevents asthma;

•     prevents rheumatoid arthritis;

•     hinders the triglycerides in the arteries deposit;

•     slows aging;

•     is a precursor of prostaglandins, hormones that are important for clotting, inflammatory reactions and function of the reproductive system;

•     prevents arteriosclerosis, coronary heart disease and thrombosis;

•     It prevents depression;

•     It prevents skin diseases;

•     anticarcinogenic;

•     positively stimulate embryonic development and on growth of the child;

•     preventing macular degeneration, and blindness.

See specifically the functions of fats omega 3 and omega 6.

Omega 6:

•      reduce blood cholesterol

•      reduce plasma levels of triglycerides

If you find any excess they are responsible for allergic and inflammatory reactions, platelet aggregation and increased blood pressure.
Omega 3:

•      reduce plasma levels of triglycerides;

•      reduce cholesterol in the blood by increasing the good cholesterol;

•      increasing blood flow, decrease platelet aggregation and the incidence of coronary heart disease

•      they then antiatherogenic, anti-inflammatory and antithrombotic

Vitamin F: the richest food and supply needs

Where is vitamin F? Here is what are the richest source of Vitamin F:

• oils: borage, sunflower, corn, olive, soybean, flax, sesame, wheat germ, canola, safflower, hemp, seeds;

•     blackcurrant;

•     green leafy vegetables;

•     oats;

•     seaweed;

•     saffron;

•     tofu;

•     nuts: walnuts, sesame, pistachios, peanuts, almonds, hazelnuts;

•     fish (salmon, mackerel, herring, tuna, anchovies);

•     cod liver oil;

•     shellfish;

•     caviar.

It 'very important to introduce these in the diet of foods rich in vitamin F, in the proper needs of each:

•     men: 2.1% of the calories in the form of linoleic acid, 6 grams; 0.2-0.5% as linoleic acid, 1.5 grams.

•     Women: 2% of the calories in the form of linoleic acid, omega-6, 4.5 grams; 0.5% as linoleic acid, 1 gram.

To meet this requirement, it is recommended to eat fish at least twice a week.

Let's see what are the most rich in vitamin F (g / 100g):

•     Atlantic salmon 1.8;

•     European anchovy in oil, drained 7;

•     Pacific sardine 1.4;

•     Atlantic herring, pickled 2;

•     Atlantic Mackerel 1;

•     Rainbow trout, 1.

Why fish? Because it is easier to digest it contains good fats and is rich in minerals. Do not forget to integrate dietary vegetable oils and oil seeds. The types specified for cooking fish, so do not lose nutritional values, are: baked, steamed or grilled.
Vitamin F: deficiency symptoms

How do we know if we need the fateful Vitamin F? Just observe the signals of our body:

•     erythema;

•     flaking of the scalp;

•     fall of hair and hair;

•     hair and dry skin;

•     deficiency of prostaglandin production;

•     blood coagulation disorders;

•     hyperlipidemia;

•     high cholesterol;

•     cardiovascular diseases;

•     altered development of the central nervous system;

•     weak nails;

•     eczema;

•     dandruff;

•     dry eye;

•     attention deficit;

•     anxiety, irritability;

•     fatigue;

•     articolar pains.

Who is most at risk of low vitamin F?

•     premature infants;

•     pregnant women;

•     those with cardiovascular problems or high cholesterol;

•     Who does little balanced diets.

Beware though also too much vitamin F can cause imbalances: allergic and inflammatory reactions, increased blood pressure, platelet aggregation, easy bleeding, immune system problems, intoxication.

Here are some examples of diet to supplement vitamin F:

EXAMPLE 1:

BREAKFAST: freshly squeezed orange juice or a cup of soy milk, 70 grams of oat bread or 30 g of muesli with 40 grams of hazelnut cream or 15 grams of almonds;

SNACK: one low-fat yogurt with fruit 0 35 grams of whole wheat crackers over an apple;

Lunch: Spaghetti with meat sauce 80 grams, more salmon carpaccio and arugula dressed with olive oil and lemon;

SNACK: 1 fruit plus 15 grams of nuts;

DINNER: Grilled swordfish steak and green salad or tofu seasoned with olive oil and salad plus a fruit spinach.

EXAMPLE 2:

BREAKFAST: a cup of plus 30 grams of granola or whole grains soy milk;

SNACK: 15 hazelnuts, centrifuged 1 green;

LUNCH: risotto with seafood more tomato salad dressed with sunflower oil, lemon and balsamic vinegar, plus a portion of grilled turkey breast;

SNACK: 15 grams of almonds or walnuts as a yogurt or fruit;

DINNER: mackerel fillets in foil or sardines seasoned with olive oil, plus mixed salad with oil seeds and olives plus 30 grams of oat bread, plus a piece of fruit.

Palm oil: is bad for health and the environment? It is carcinogenic?

You may have heard of palm oil, basically what is known is that is bad for health, but that is all too often in snack foods, in bakery products and confectionery.

But this oil palm where it comes from? What is its history? It 's really a carcinogen? Because it is bad for your health and that damage creates? In what foods is it? And above all, because it is one of the most used oils in the food industry? We try to answer all these questions.
Palm oil: origins and history

Palm oil is derived from the fruit of the oil palm (Elaeis guineensis, Elaeis oleifera and Attalea Maripa); while from the seeds we get the palm kernel oil, both are saturated non-hydrogenated vegetable oils.

It is an oil that has spread from the West African countries where it was used as a cooking oil, were some European merchants to take him to Europe although with many difficulties because Africa was reluctant to trade it. When it spread to the west, the British used it to lubricate the machines and to make soap. In 1910, oil palm spread to Malaysia and plantations were managed largely by Scottish and British. Currently, Malaysia produces nearly 40% of imported oil in the world palm. In 2007, palm oil, becomes the second most popular edible oil, after becoming the main ingredient in soaps, also becomes a food ingredient and if it also uses as fuel. To date, palm oil is the most widely used vegetable oil in the world.

Palm oil: the machining process

From the palm fruit oil is obtained; initially this oil is reddish due to the high content of beta-carotene, it is solid at room temperature and hour of violets, also is sweetish. During refining, carotenoids and antioxidants are destroyed by boiling which also provides bleaching and deodorizing, oil becomes whitish-yellow and there are only saturated fats (so originally it is not harmful). At this point it is ready for the food industry.

From the seeds of the palm it is obtained instead of the palm kernel oil: the seeds are separated from the fruit, are dried and ground and then it yields a product from the top of lauric acid rate, of whitish yellow color, which is melted and used in the preparation industrial cakes, icings, etc ... and it's high in saturated fat than palm oil.

Both oils contain:

•      Saturated fatty acids;

•      glycerol;

•      Monounsaturated oleic acid;

•      Myristic acid;

•      Lauric acid (only the palm kernel oil, saturated fats);

•      Caprylic acid;

•      Capric acid,

•      Pentadecanoic acid;

•      Palmitic acid (saturated fats);

•      Palmitoleic acid;

•      Magarico acid;

•      Stearic acid (saturated fats);

•      Oleic acid;

•      Linoleic acid;

•      α-linolenic acid;

•      Arachidic acid. 

These components determine the uses for which the palm oil, seeds or fruit, is used as:

•      cosmetics (lauric and myristic acid to the surfactant);

•      food industry (confectionery, in particular);

•      saponification;

•      detergents;

•      lubricants for machines;

•      fuel;

•      feed production.

Palm oil is harmful to the environment?

Before delving into the topic that concerns us, we mark a well-known environmental impact of palm oil. In truth it is a renewable source of energy, particularly as a fuel. The problem lies in the fact that it must be a greater production, which would involve a substantial deforestation, also with the results of a significant carbon emissions. In some areas, before you can cultivate oil palm it had to drain the land and burn hectares of forest with considerable environmental and global warming impact, even causing 80-100% disappearance of animal species that lived .
Palm oil: is bad for health?

Here is the age-old question: palm oil which creates damage to our body? It 's really a carcinogen?

Do you ever read the ingredients of the products you buy? If you do not often time to do it (help with the app Edo which is terrific) and you'll discover that palm oil is found in many sweets, snacks and bakery products.

Because palm oil is used by the food industry? Because it is cheap (given that the price of butter is about 4 times higher), it has excellent flavor, is tasteless, has an 'excellent oxidation resistance, it is a solid fat such as butter and then makes the creamy foods without affecting the flavors, also used to preserve the food longer and gives strength to the product at room temperature.

Thus, the palm oil is bad for health? We will answer you right away saying it is not a poison, from the nutritional point of view is undoubtedly better than the hydrogenated fats, which were previously used very frequently in the food industry. But from there to think that the consumption does not present risks to the health of consumers up is long. Palm oil, just like butter, contains an amount of saturated fatty acids very high compared to other oils, for example, of the fat in 100 grams of palm oil, 47.1 grams are saturated, compared with 48, 8 grams of butter and just 16.3 grams of olive oil. So, if you take in large quantities it is harmful to the health of the heart, arteries and blood circulation. And given that palm oil is virtually everywhere and is easily combinable during the day, the risk that can cause damage to our health is very high. You can also say it is an unnecessary surplus of harmful fats that are best avoided!

Palm oil is carcinogenic? Several sources, including one of the Mario Negri study, show that to date there are no studies proving the link between palm oil and possible carcinogenic effects. The bond to be emphasized is that obesity-onset cancers, because the excessive consumption of saturated fats (palm oil, butter, lard, milk) without burning them with adequate exercise, tends to make you fat, and l ' obesity, as known, is a recognized risk factor of cancer.

As we said before, originally palm oil is red and it is not so harmful indeed, it contains:

•      co-enzyme Q10 (ubiquinone);

•      Vitamin E (tocopherols and tocotrienols);

•      betacarotene;

•      Vitamin K;

•      magnesium;

•      phytosterols;

•      glycolipids.

With the refining process instead just it keeps fat.

In addition, palm oil unrefined would healing and antimicrobial effects.
Palm oil: contraindications

What are the health risks as regards the refined palm oil consumption?

The refined palm oil would cause:

•      cholesterol: Some studies indicate palm oil among those who advised against saturated fat should reduce the level of cholesterol;

     increases cardiovascular risk factors: says a search performed by the Center for Science in the Public Interest.

•      coronary artery disease;

•      pancreatitis;

•      diabetes ;

•      oxidative stress at the cellular level;

•      obesity. 

Let me clarify that, if it is occasionally consumed palm oil does not create serious damage to health, creates them, however, if consumed in large quantities, especially in children.

Let's say that at most, palm oil may be good for frying, because it stands up well to the temperature but otherwise is totally discouraged.
Where is palm oil?

The palm oil is present in many foods, especially in:

•      snacks;

•      snacks;

•      ice cream;

•      cookies;

•      confectionery;

•      margarine's;

•      bakery products;

•      and even in many children's foods, such as biscuits for babies and milk powder.

Attention, therefore, always check the ingredients of the products you bought, and avoid those that contain palm oil or otherwise consumers sporadically. They prefer the home-made snacks, avoiding even the butter, and using good fats for health. In any case, the best oil is the extra virgin olive oil.

The meat is bad for health? It is carcinogenic?

Hands up who has not heard these days the alarming cries of the mass media, about the fact that meat is bad for health and excessive consumption can cause cancer?

Yes, ladies and gentlemen, we discovered the hot water. It could have been worse? There 's been worse, after we discover why. In this mishmash of reassurance, media terrorism, alarming messages, carcinogenic nightmares we should keep in mind some fundamental point:

•     The media are also driven to create alarm and media terrorism today is the serial killer, tomorrow is the ISIS, the next day is an old disease 40 years ago that nobody knew more the existence and another day is the shift some food that inevitably will be our Executioner.

•     Chicken, beef, sheep, pigs ... who does not remember a scaremongering of some animal? Now it's up to the meat in general.

•     Eating too much meat is bad for your health, you do not need the media alarmism, you already knew!

•     Keep an eye on the news: in a few days we'll talk about natural disasters, ISIS, vaccines or tuberculosis. And the issue "meat is bad for health?" Or "meat causes cancer?" Will fall into decay.

•     The fish is polluted, even fruits and vegetables are not far behind (because we no longer speak of the fires of the earth?), Even confectionery and soft drinks in the long run are carcinogenic. The problem is not the meat itself, is just another reverse gusset evolution of our food chain. 

The reverse evolution of our food chain

The meat is bad for health? I would say yes, at least too much doubt. It is more or less evil than sixty years ago? From here the topic reverse evolution.

More than sixty years ago, meat was a food to be eaten on Sundays only mainly because expensive, but if we follow the trend of eating habits of our society we see that the meat from the Sunday passed virtually almost every day of the week: at the expense of the Mediterranean diet. And with all due respect to legumes, vegetables, rice, pasta and bread and we do a nice steak and go. Accomplices fast food and various fast burger, which sell meat stuffed buns approved by slurp in a second.

The West, but especially our country has evolved its own style food for the worse, worsening state of its polluting healthy food, altering the properties and flavor, and putting on the market the famous junk food that we like so much and hurts us three times as much meat.

The meat was hurting too sixty years ago? We face another issue: the meat we consume today is much more padded of medicines and hormones than once and sausages contain phosphates, nitrates, various preservatives and additives in greater quantities than the time to which we refer. We could never compare one product ham from a pig bred in the house that we buy at the supermarket. That's why the meat is bad for health.

WHO warning: cold cuts and meats are carcinogenic
The consumption of meats, sausages and all kinds of meat is carcinogenic and probably this also that of red meat: the alarm comes on WHO cancer research agency, the World Health Organization. The IARC (International Agency for Research on Cancer) - who has prepared a report on the basis of more than 800 studies on the link between a diet that includes animal protein and cancer - points out that the data confirms the current recommendations "to limit the consumption of meat. " The agency includes the pork in red meat, along with that of beef, veal, lamb, sheep, horses and goats. (Source: The Time)
But because the meat is bad for health?

Animal proteins that are modified by the meat processing undergo alterations, harmful for our body. In addition, the meat contains saturated fat and heme iron. Put simply excessive consumption of meat, especially the processed meat and the red entails:

•      hypercholesterolemia;

•      obesity;

•      increase in colorectal cancer;

•      high insulin levels in the blood;

•      inflammation of the intestines;

•      Alzheimer's disease;

•      cardiovascular diseases;

•      hypertension;

•      damage to the excretory organs;

•      Parkinson's disease.

Many of these diseases are caused by the heme iron, or iron content of animal meat. This type of iron, in contrast to the plant, is not disposed by the body, for so if there is an accumulation this can be harmful causing the above diseases, in particular cancers (colorectal, endometrial, gastric cancer, cancer of the ' esophageal squamous cell cancer of the esophagus and stomach, lung and breast cancers). Recent addition, studies have found that the heme iron causes bowel irritation, inflammation and the consequent production of cancer cells.

Red meat is bad for health? We draw conclusions.

After the bomb exploded, the media assure us that the alarmism is preventative, ie, only the excessive consumption of red meat and meat products (sausages, sausages and canned meat) may cause cancer and it is just a warning if thus far you were fans of sliced and charred steaks now you know are bad for your health and it is advisable to decrease the frequency with which you eat them.

How much red meat you can eat a week? Although excessive consumption of red meat is bad for your health, eliminate it altogether it from is not recommended because red meat is an excellent source of protein, essential amino acids, minerals such as iron, phosphorus, potassium and B vitamins So , red meat should be taken in moderation, the advice is not to consume doses greater than 500 grams per week.

The white meat is bad? As for the white meat (poultry and rabbits), experts say only that there are no sufficiently reliable studies and therefore can not comment on or in one way or another, even if the knowledge of the molecular mechanisms that make the red meat potentially carcinogenic (the presence of iron EME) allows us to say that the white meat (that do not contain this compound) are probably more secure.

What is right to do? Back in the old days, the good old Mediterranean diet varies where you consume a different food every day and never more than twice a week. Maybe introduce various foods, even oriental such as sushi, seaweed and soy.

He immediately spoke of insects and the ability to find them, not so soon, the counters of the supermarkets. Unfortunately I find it a nonsense, I'm not a food that is part of our cultural tradition, most of us do not find him attractive and sooner or later you would end up discovering that they are fed with growth hormones, so it is not a wise idea .

We have our food identity, we just have to rediscover it, watching with a benevolent eye on the food cultures of other countries (more towards the east and west). Do not you agree?

Probably if Mediterranean diet, if we started to be interested to powers of those long-lived populations that practically do not know the Western diseases, we can eliminate many of our, or at least reduce them, no longer create alarm by newsboys.

However in the near future we can expect that on the packaging of meat scribe: damages your health and consume with caution. Waiting for the next alarmism about insects.

In the meantime, do not drink alcohol, do not smoke, remove the peel the fruit, do not eat snacks or junk food, limit the consumption of coffee and make movement during the day, preferably outdoors.

Green Tea: properties, health benefits, uses and contraindications

Green tea has long been well known in the West, is mainly consumed for its beneficial properties, so as to be considered a true natural cure.

The typical Eastern drink, has its historical roots in a legend: one day the Emperor Shen Nung of China (2737 BC), was sitting by a tree while drinking a cup of hot water, when it fell a leaf in the cup was born tea, a drink which he found refreshing and invigorating. Since that time spread the cultivation of the plant, although originally this drink was reserved to high social classes, the poor must continue to consume "white tea" or plain hot water.

Following the spread of green tea, these passes from being a simple drink to a moment of conviviality and refreshment up to replace meals or assist the preparation of a meal (one typical of the poorer classes was the Ochazuke, or leftover rice immersed in boiling tea with the addition of what you could find, vegetables, a little 'fish or anything).

Over time we have created different mixtures with different qualities and strengths, among them there is green tea, made from the leaves of Camellia sinensis that during work does not undergo oxidation or fermentation, the leaves are subjected to roasting, then dried and rolled . The most valuable qualities can be traced back to the Pu-Erh and Tuocha dynasties and the Song and Ming dynasties.

The plant of green tea is not difficult to recognize: it is an evergreen shrub with oval leaves the serrated edge, of a glossy green, the flowers are small and white with a golden hue in the center date from the stamens. It prefers tropical and subtropical climates.

There are many varieties of green tea, too long to list, due to different zones of origin, different types of crop and variety of processes.

Green Tea: properties and health benefits

The findings on green tea never cease to amaze us. They have millenarian his studies on the beneficial properties of green tea, taken by the monks who have written about this drink books and treatises praising the healing benefits.

In trials it was found that has more antioxidant properties of black tea; that contains less caffeine; It is able to inhibit the proliferation of tumor cells; which can be useful as a natural remedy for various ailments and that it is able to preserve youth and therefore has always been considered a true elixir

We see the chemical composition of green tea:

•      vitamins B, K, E and C;

•      flavonoids, flavonols and flavonglycosides (kempferolo, quercetin, mirecitina, and their glycosides);

•      polyphenols (catechins, epigallocatechin, epicatechin gallate, and epicatechin);

•      alkaloids (caffeine, theophylline, theobromine or protein);

•      phenolic acids;

•      hydrolysed;

•      saponins;

•      minerals and trace elements (zinc, aluminum, manganese);

•      amino acids.

Among the most important substances contained in green tea we include:

•     tannins, catechins but especially epigallocatechin substances that would help to prevent cancer and various types of viruses;

•     saponins which help control the level of cholesterol in addition to protecting the gastrointestinal tract from cancer and strengthen the immune system;

•     vitamins, especially the high content of vitamin C which helps the body to defend itself from attack by viruses and tumor cells, while vitamin B protects nerves and brain, favoring relaxation and focus at the same time, helps the proper functioning of metabolism, promotes normal cell growth by strengthening skin and hair while vitamin E fights the spread of free radicals and vitamin K helps blood clotting and the proper functioning of the liver and kidneys.

Let's see a summary of the beneficial properties of green tea:

•     fights cholesterol and balances the blood sugar, therefore, is to prevent diabetes and arteriosclerosis, protects and stimulates the functioning of the pancreas;

•     It protects the heart, as mentioned above helps to keep clean the arteries from bad cholesterol obstructions;

•     It protects the brain, helps brain cells to repair and protect against neurodegenerative diseases and disorders of the nervous transmission;

•     It slows the aging of the whole organism, because its components are fighting the spread of free radicals and promote the repair and cell multiplication;

•     it prevents the formation of stones, thus consuming green tea is an important gesture that facilitates purifying the diuresis and helps the excretory organs in their task and protects them from diseases;

•     It protects and stimulates the immune system, thus avoiding exposure to the virus and hinder their development;

•     effects Gastrointestinal benefits, green tea aids digestion, regulates metabolism, it contributes to the elimination of fat and protects against cancer; 

• diminishes the sense of fatigue, it helps relieve stress and tension and has an invigorating effect on body and mind;

•     anti-inflammatory properties, in fact green tea helps fight inflammatory processes in the bones and joints;

•     anticancer properties, green tea prevents the formation of dependent tumors of the lung, breast, colon, stomach, ovary and prostate;

Green Tea: preparation, uses and contraindications

Tips to prepare a good cup of green tea:

•     First, the most important advice is to use a ceramic tea pot that already has been boiled tea, because it will be able to appreciate more aroma and flavor. Then you should warm up both the cup teapot and then proceed to water heating.

•     Secondly, when you prepare a cup of green tea, the water should not boil, but when heat radiates steam is ready. It is left standing for two minutes without burning.

•     Then proceed to the infusion of green tea in the teapot, it seems that if you leave for more than five minutes, the tannins prevail on caffeine making tea less "exciting" unfortunately I have tried it and it does not seem to be true, but it may depend the nerves of everyone, my parents would not tolerate neither tea nor coffee. In fact the infusion should not exceed two minutes.

 'preferable to use the leaves arranged in a filter, but also the sachets are fine.

Olive oil: properties, health benefits, uses and contraindications

The olive oil, main food of the Mediterranean diet, has always been known for its extraordinary beneficial properties for health and used as a dressing or for cooking, but also as a natural remedy in many situations and against different ailments.

Tradition, mostly religious, wants that this tree is on Earth by about seven thousand years and that it was used symbolically but that even if they were to consume the fruits on the table. It is supposed to be native to the Eastern Mediterranean, in the region of Israel precisely.

Later they were introduced the first squeezing methods, thanks to the Greeks, to gain from the olive oil that was used as fuel for lamps, and the table. The Romans and Greeks to facilitate its dissemination in our continent. With in-depth knowledge also he was begun to use olive oil as a medicine and cosmetics.

As time has evolved the press method, getting different refining oil. The best is the extra virgin olive oil that is obtained from the first pressing, without refining although in fact in all of this there is the hand of the ancient Romans who already at that time had clear ideas about the distinction of the various types of oil who were unable to obtain:

•     Oleum ex albis ulivis: the highest quality from green olives.

•     Oleum viride: made from freshly ripened olives.

•     Oleum maturum: obtained from already ripe black olives.

•     Olei flos (flower oil): the first pressing.

•     Oleum sequens: second pressing.

•     Oleum cibarium: ordinary oil.

•     Oleum caducum: mediocre, too ripe olives.

•     Oleum cibarium: poor quality, made from olives attacked by parasites. 

Curiosity and advice on olive oil

Many believe it is fattening, however in small doses, though calorie, helps in weight loss as it helps the metabolism, has an anti insulin and prevents abdominal fat storage.

It 's true that olive oil should be eaten raw to take advantage of its benefits and maintain its properties, but it is also true that it is good for frying because of its high smoke point than other oils. Not to alter the properties it is good to store it in dark glass bottles or in steel drums in cool dark place.

olive oil Features:

•      the flavor is mainly due to the degree of ripeness of the olives, bitter and slightly spicy flavor is a sign of green olives;

•      the color also varies depending on the degree of maturation, a gold color indicates mature olives;

•      It must have the smell never closed but of olives;

•      the density should be checked by pouring a drop on a plate, if you quickly expands the oil is not good.

Extra virgin olive oil: properties and health benefits

The extra virgin olive oil is part of the category of good fats because it is a monounsaturated fat, composed of triglycerides, fatty acids such as oleic, linoleic and palmitic.

So let's take a look at the chemical composition of this oil:

•      fatty acids such as oleic, linoleic and palmitic acid;

•      polyphenols;

•      Vitamin E;

•      carotenoids;

•      beta-carotene;

•      chlorophyll;

•      phytosterols.  

Among the beneficial properties of olive oil are:

•     emollient properties, in fact makes the skin soft and shiny hair;

•     anti-aging properties, it slows aging, the oxidation of cells and prevents the action of free radicals;

•     cardioprotective properties, namely due to its being monounsaturated fat helps to control cholesterol and arteries clear;

•     of body growth properties, useful in childhood for the development of bones and brain;

•     hepatoprotective properties, which supports and protects the liver in its functions;

•     gastrointestinal properties, regulates intestinal function and fight constipation;

•     anti-inflammatory properties, which prevent the organic and bone inflammation;

•     anticancer properties, recently it was discovered that olive oil would be useful for combating the proliferation of cancer cells.

It also helps to reduce the risk of diabetes, prevents dermatitis and regulates blood pressure.

Extra virgin olive oil: uses and natural remedies

There are so many uses that can be used as extra virgin olive oil. For example, in cosmetics, for the welfare of nails, skin and hair.

The masks for the hair with olive oil feed them, make them less frizzy and shinier. No need to go overboard if you have oily hair.

The extra virgin olive oil is also recommended for dry skin suffering from dermatitis or sensitive (eg for shaving operations it is advisable to massage it on the skin before and after.

It 'also very useful to combat fungal infections of the nails and fragility, just soak your nails in a little olive oil and lemon juice and leave.

It happened to have dry lips and not be able to use chap stick? Get yourself a bit 'of olive oil and sprinkle on the lips so soft return.

This perhaps know, or maybe not, I put to the test: the extra virgin olive oil can be used as make-up remover? The answer is yes. In case of emergency, a few drops on a cotton disc solve the problem.

According to the remedies of the grandmother, a sip of olive oil profited two disorders: constipation and snoring, the first is confirmed but the second? To try!

To clean the ear, or in case of otitis, let cool extra virgin olive oil (attention should be warm not hot to burn yourself!) And lower it gently in the ears, holding her head tilted on his shoulder.

Redness diaper? No problem, after cleaning the baby massaged a bit 'of olive oil.

If the sea we have the misfortune of walking on a sea urchin, we bathe the area with the olive oil to more easily extract the quills.

And 'finally useful to remove traces of color from hair and hands and even in the unlikely event that a chewing gum from sticking to the foliage or to eradicate lice.

Olive oil: contraindications

The extra virgin olive oil has no particular side effects, it would be good not to assume a high dosage waves incur in dysentery or hypervitaminosis vitamin E.

Flaxseed: properties, health benefits, uses and contraindications

The seeds of flax, which now can be found in any supermarket, have become known thanks to the spread of their properties and their health benefits.

The real name of the plant is "Linum usitatissimum" and belongs to the Linaceae family, there are 20 species, but the most famous varieties are brown and golden yellow. Flax blooms between April and September, and the seeds can be harvested between July and September when they are ripe, are oval-shaped, smooth, shiny and sharp.

It is assumed that the first crops were localized in Ethiopia and Egypt, about six thousand years ago, arriving in our continent pre-Roman era. Linen has always been cultivated in order to obtain textile fiber but also for the oil, much appreciated for its beneficial qualities and the flour made from it. Later it was discovered that the seeds have properties good for the body and whether it has spread consumption.

One of the curiosities of the flax need to know that the Egyptians used it mainly for the manufacture of bandages with which he covered the body from mummify.

WARNING: This article has been prepared for informational purposes only, it is not therefore a prescription. For instructions for use, dosage and in case of side effects or interactions with drugs you should contact your GP.
Flaxseed: properties and health benefits

The use of flaxseed in the medical field was conceived in Greece, where Hippocrates became aware of the healing properties of these seeds that were used to treat coughs and intestinal disorders.

Flax seeds contain:

•     Lipids: omega-3, omega-6;

•     proteins;

•     vitamins B, C and E;

•     minerals: phosphorus, magnesium, copper, sodium, calcium, iron, zinc, potassium and manganese;

•     linoleic acid;

•     stearic acid;

•     oleic acid;

•     palmitic acid;

•     amino acids: glutamic acid and aspartic acid, arginine, glycine, histidine, cystine, leucine, isoleucine, methionine, proline, serine, threonine, tryptophan, tyrosine and valine.

Among the beneficial properties of flaxseed are:

•     anticancer properties, in fact there has been a lower incidence of colon cancer, breast and prostate cancer at the taking of these seeds;

•     anti-aging properties, among the benefits encountered there is a better oxygenation of cells and therefore a lower appearance of wrinkles and less hair loss;

•     beneficial properties for the heart, being rich in omega 3, flax seed prevent clogging of the arteries and plaque formation caused by excess cholesterol also keep active and well-functioning circulation;

•     laxative properties, flax seeds help fight constipation, improve bowel function, peristalsis and detoxification;

•     anti-inflammatory properties, are referred to as herbal remedy for fighting inflammation species, dermatitis, inflammation of the urinary tract and bowel and rheumatic pains;

•     hypotensive, it is recommended the consumption of flax seeds to those who suffer from high blood pressure;

•     carminative properties, linseed improve gastric functions and thus digestion;

•     re-mineralizing, they are given to prevent osteoporosis and other bone disorders;

•     toning and reinforced, linseed tone muscles and strengthen the immune system;

•     protective properties of the brain, due to brain lecithin and nervous system are well protected against damage and disease;

•     purifying properties, the regular consumption of flax seed helps the body excrete waste and toxins;

The consumption of flaxseed is also recommended during pregnancy, but only on medical advice, prevents hemorrhoids and helps to facilitate proper development of the cerebral cortex of the fetus.

You are studying other properties of flaxseed: how to improve kidney function in patients with systemic lupus erythematosus, the lower the level of blood sugar in people with diabetes, to improve the symptoms of menopause, like hot flashes, to soothe mastalgia or sore breasts.

Flaxseed: uses and contraindications

It 'important to note that, despite the many health benefits, must not exceed in the consumption of these seeds.
Contraindications linseed

WARNING: although they can be consumed during pregnancy, it must be the doctor's opinion.

Excessive intake of flaxseed can cause:

•     bowel obstruction;

•     flatulence;

•     nausea;

•     swelling;

•     dysentery;

•     stomach cramps.

The intake of silt seeds is also not recommended for those suffering from diverticulitis and irritable bowel syndrome.

As for the administration in children you need the advice of a pediatrician.

It may interact with diabetes medications such glimipirida (Amaryl), gliburida (Glynase Setpoint, Micronase), insulin, pioglitazone (Actos), rosiglitazone (Avandia), clorpropamida (Diabinese), glipizida (Glucotrol), tolbutamide (Orinase) and anticoagulants aspirin comne , clopidogrel (Plavix), diclofenac (Voltaren, Cataflam), ibuprofen, naproxen, dalteparin (Fragmin), enoxaparin (Lovenox), heparin, warfarin (Coumadin), consult your doctor.

In case of side effects cease immediately the assumption.
Doses and applies

It is recommended that flax seeds sparingly, no more than three teaspoons of raw seeds and chopped accompanied by plenty of fluids, water or herbal teas, juices or centrifuged. You can also pay directly in water or centrifuged.

The seeds of flax can also be served in soups, cereals, salads, bread (in baked goods but also in wanting biscuits), in yogurt. You can also prepare a tea against constipation for example, by boiling one or two teaspoons of crushed seeds. It is boiled for a few minutes, filtered and drinking.

Flax seeds can also be used for nourishing masks and emollient for the skin and hair: just leave a glass to soak in water overnight, then boil for half an hour, drain and blend, then add the ingredients that are needed for masks or wraps. Alternatively you can use the oil directly.
Flaxseed: tips and recommendations

As regards the flax seed oil, it is generally not recommended for internal use but external. Both the seeds that the oil should be stored in dry and dark places. In the case in which the oil purchases a nauseating odor should be discarded, in the case in which the seeds are mature or are damaged not be consumed.

alkaline foods (alkalizing foods): what they are and what they do

They define alkaline foods, those containing residues which are not metabolized by the body. The alkaline foods have, also, a basic-type pH.

alkaline foods: what are

Among the alkalizing foods we find the fruits and all kinds of vegetables: apples, pears, melons, spinach, endives, carrots, lettuce, cherries, etc. Specifically, also constitute excellent alkaline foods cereals intact which, in place of refined grains that are acidifying foods, contributing to alkalize the impeccably body. To avoid refined flours and all the products that come from the mixture of bran and refined flours, as well as animal proteins, coffee, alcohol, sugar, precooked foods and all foods with high content of pesticides and chemical additives.

Other elements alkalizing, however, are potatoes (as long as you eat with the peel), dried fruit, almonds and cashews, mineral water, sea salt and baking soda.

Specifically, there are foods that contain more alkaline power to those mentioned above, they are: broccoli cabbage, umeboshi plums, seaweed, pumpkin seeds, molasses, persimmons, watermelon, soy sauce, chestnuts, cinnamon, kohlrabi, asparagus, parsley, endive, peppers, arugula, green mustard, broccoli, ginger, pineapple, nectarines, blackberries and mangos. Overall, in a kind of alkalizing diet, you need to either expand the daily use of these foods but also go to reduce all those foods to acid forming nature. Among the latter there are the animal protein (meat, chicken and fish), dairy products, eggs, starchy foods but low in fiber, non-natural sweeteners, etc. Finally, among the high alkalizing power cereal we find quinoa and millet, accompanied by precious elements such as fennel seeds, cumin, rosemary, sage and curry.

Finally, where none should remember all the foods that we have indicated, it is worth noting that in principle all vegetables are alkalizing while animal foods are acidifying.

The objective to be asked, however, is not to eliminate entirely the acidifying products such as animal proteins, but to moderate and reduce consumption, balancing the latter with alkalizing foods. In short, not prohibitive the pleasure of a juicy hamburger rather targeted to accompany him with a large portion of vegetables, preferably raw, for both lunch and dinner.

alkaline foods: what they do and what are the benefits for our health

In order for the human organism preserve their health status and maintain a proper balance of acids in it, it is good practice that it profit on alkaline foods. Specifically, what it is explained by the fact that our body is structured according to specific processes of life that to be completed, require a stable and slightly alkaline pH. Where the pH of your tissues remains steadily on acid-type values, it indicates that there is an abnormal accumulation of acidic toxins or, conversely, a sudden loss of basic elements. Among these you are, for example, sodium and calcium.

When our biological substrate undergoes an acidification process, it becomes a primary or secondary cause of a wide range of symptoms and disorders. Among the best known is the rise of chronic and degenerative diseases, as well as the development of obesity. Finally, an excessively acidic biological terrain, promotes and accelerates the aging of our cells, together with the gradual reduction of immune system function.
What are the elements that cause acidification?

They are numerous and varied, try to mention the most important: the drugs, the lack of vitamins and various trace elements, the presence of contaminants in the environment in which you live, excessive physical inactivity adopted by the subject, the presence of dysfunction both endocrine that at the metabolic level, a very long period of physical and psychological stress level period, the production of thoughts that lead to experience negative emotions such as anger, fear, anger, sadness or panic.

The human body responds perfectly when body fluids are neither too acidic nor too alkaline. Specifically, the ideal pH of our body varies between 7 and 7.4, however, is not easy to stay in this medium range. The human being is equipped with a compensation system that buffers the acidity using minerals such as calcium, magnesium and potassium.
What are the health benefits derived from alkaline foods?

Carry out proper nutrition with the use, at least once a day, of alkalizing foods, you can preserve the health of our body and consequently to improve our well-being. Specifically, alkaline foods should be consumed increasingly relying on the diet of a dietitian or a nutritionist in order to avoid sudden changes in the pH of our body. The principle that the alkalizing foods are good for our health, is that most diseases are caused by an alteration of the pH which, basically, is too acidic.

Our organism lives and develops always keeping a proper balance between acidic elements and basic elements. Where this balance is not maintained, the human body can give rise to diseases such as the common cold, to cancer, as well as developing diseases in the cardiovascular system. However, all these benefits have not been confirmed by the scientific studies, because to make an alkaline diet, no changes in blood pH. There are, in fact, hordes of fanatics who believe that this is the only diet you can follow to stay healthy. Overall, choose to eat inside their diet many fresh vegetables, an excellent habit to make a change to your diet.

In addition, taking alkaline foods helps to counteract any risks from poor nutrition as that of fast-food and the very office of fat.

Black tea: properties, health benefits, uses and contraindications

Black tea is known, the most loved and the most used among infusions always on the market. Specifically, black tea is made from the leaves from the Camellia Sinensis (also known as Thea sinensis). The latter is the same plant of green tea, which differs from that black only for the machining process of its leaves. Those of black tea, in fact, after being collected and sent to the maceration process, are placed to dry. In fact, they are rolled up and then chopped: the latter process causes the release of polyphenols occurs and various enzymes. Subsequently, the mixture passes to the phase of fermentation at very high temperatures for a very short time, and then proceed to final drying.

For centuries men know that black tea has endless properties, both therapy is useful for weight loss. See specifically what they are. First, the black tea can also be taken two or three times a day, it helps to maintain a good health of the organism. Black tea, in some cultures as British ones, often alternating water consumption even during meals. This set of steps causes the tea, once infused, acquired a particularly intense flavor and possesses a high rate of caffeine in its interior.
Te 'black: the health benefits

Regular consumption of black tea is good especially the teeth and bones, its elements also favor an excellent dilation of large blood vessels going to have a positive impact on the health of our heart. Another element contained in black tea is theobromine, it is like a natural heart tonic which also has diuretic properties. Finally, the presence of theophylline in black tea, helps not only to combat diseases such as asthma and bronchitis but, acting as a bronchodilator, also favors the action of the muscles of the lungs and those with diaphragms.

Black tea has many natural healing properties, its tannins and polyphenols are very useful to block sudden attacks of diarrhea. Specifically, polyphenols act as antioxidants, fighting aging and preventing all diseases of the cardiovascular system. The black tea also possesses numerous antioxidant properties, thanks to the presence in its interior of flavonoids which fight the oxidation of bad cholesterol, in turn due to the formation of plaques on the walls of blood arteries. The flavonoids, in addition, also improve the inner part of the cells .

Other properties of black tea are those that favor the density of minerals inside the bones, so its infusion is useful for menopausal women that undergo arthrosis and arthritis.

Recent research also found that the consumption of black tea is also able to slow the progression of Alzheimer's disease, fighting colds and by increasing the body's immune defenses.

recent studies also claim that it's not just green tea to have diuretic properties, but also black tea. The latter, in fact, would limit both the increase in weight, that of masses of adipose tissue, favoring the reduction of fat content in the liver. The benefits of black tea also reach the field of cosmetics because it counteracts all the damage created by exposure to ultraviolet rays and prevents the formation of melanoma.
The use of black tea

The black tea, in addition to being used in infusions, possesses many other uses. In Anglo-Saxon cultures, but for some time even in northern Europe, it is used to make sweets such as cakes and frozen desserts, typical for black tea scent that accompanies the meals. Besides that in this way, once drank your black tea, the tea bags not necessarily be thrown away. In fact, they can be stored in the refrigerator for three to four hours and then resting on the eyes to eliminate dark circles, bags under the eyes and prevent the appearance of so-called expression wrinkles.

Even in the case of important sunburn, they are excellent to moisturize and cool the affected part, as well as in case of redness, small cuts due to shaving, which will go to heal much faster.

Finally, a black tea infusion, is also useful as a natural mouthwash by purifying and refreshing. If you wanted to make a perfect tonic for the face, just make a mixture with two tablespoons of black tea and some organic lemon juice: the solution, by nature with antioxidant properties, can be used both morning and evening, patting the face with a cotton ball.

The contraindications to Black Tea

As each substance present in nature, black tea has its contraindications. They, albeit few, should be considered. Given the high levels of caffeine present in black tea, it is strictly advised against its use by those suffering from insomnia or by people suffering from hypertension diseases.

Being black tea, a stimulant, it can be taken before breakfast or in the afternoon, but best not to consume it before going to bed. In addition to the high caffeine content, it must be remembered that black tea significantly slows down the process of absorption of iron by the body. Therefore, individuals who suffer from anemia, those who lead a vegan type diet or vegetarian, should be limited to consume black tea between meals.

The black tea, also, as previously mentioned, improves the contraction of the arteries and their expansion, preventing the formation of clots and the outbreak and various inflammations. This plant, roughly miraculous, also helps fight the vices of smoking and bad eating habits that lead to a state of obesity. Being also a very poor drink in calories, it is ideal for those who want to lose weight. Much appreciated by students, black tea promises to improve their concentration going to constantly stimulate the brain because it contains a protein rate more more than other varieties of tea.

Propolis: properties, health benefits, uses and contraindications

Propolis is an antibacterial of natural origin, not very well known in traditional medicine. It is produced by bees, and is constituted as a substance very similar to the resin which is collected by these insects. Specifically, the bees collect propolis from the buds and bark of certain trees such as poplar, fir, elm and birch. Collecting substance is then mixed with saliva, pollen and wax.

 The word "propolis" comes from greek and consists of "pro" and "polis" meaning respectively front and town. The sense of the word is retrievable in the fact that bees use propolis to defend their hive (their "cities") from predators or diseases that can put the same in serious danger. One of the Latin authors who speaks it is Pliny the Elder. Propolis, in fact, was discovered about six thousand years ago, it is described since the Egyptian rites. The priests of this culture, in fact, used the propolis to mummify the bodies of their pharaohs, doctors, however, used it to treat epidermis and bronchial-respiratory tract infections or wounds for faster healing and disinfecting .
Propolis: on what is the natural antibacterial compound par excellence

Propolis is composed for the most part from resins, balsams and waxes. However, these three elements vary between the different collection provenances. At three main components, you are always added aromatic acids, essential oils, mineral substances, vegetable substances and pollen, all present in a percentage of at least 15%. For every one hundred grams of propolis, the human body assumes only fifteen k cal.
Propolis: the health benefits

Propolis is a therefore contains a very high number of antibacterial natural minerals rich in polyphenols and flavonoids, substance such as iron, manganese, copper, calcium and vitamins belonging to the group B. In particular, the flavonoids contained in it are galanin and pinocembrin. Thanks to this composition, propolis brings numerous benefits to the human body.

First propolis plays a powerful anti-inflammatory action: thanks to the composition in caffeic acid and flavonoids, propolis ensures effects against mild inflammation and not, accompanied by additional effectiveness in people who suffer from asthma and bronchial problems. This miraculous substance, has been scientifically proven, which has also healing effects, antifungal, antiviral and protective vessel. Indeed, it is used in cases of burns or irritated skin, in rare cases it applied on very large pimples.

In addition, the intake of propolis in an exceptional way strengthens the entire immune system. Propolis can be defined, no half measures, a real natural broad spectrum antibiotic because boasts the action of different types of pathogens.

Finally, it seems that the propolis also possesses properties useful for the improvement of the secretion of gastric juices, promoting a diuresis and the absorption of vitamin C.
What are the uses of propolis?

The propolis is present on the market, generally, in propylene glycol solution or alcohol. In some cases, it is also sold in effervescent tablets, soluble sachets .The latter is the most used if the recipients are children of tender age. It is applied on sores, small blisters inside the mouth or abscesses. Especially on the teeth particularly sore, it has decongestant action, therefore it is very useful also for the treatment of serious gingivitis. In the latter case it is preferred the application of the brine solution.

As for the treatment of states affected characterized by inflammation in the throat or the tonsils, propolis is a real cure. If brushed on the affected part, propolis in propylene glycol solution immediately relieve the pain and inflammation. Even if you are not in a state influenza, take the propolis is good because it is a preventive natural substance against the onset of colds and seasonal influences.

Finally, we note that propolis is an excellent natural medicine for our small animal friends. It has always been used to treat laryngitis of dogs and cats that occur most often in the winter cold periods.
Where to buy propolis?

It where he wanted to be used in pure form, is sold only by beekeepers. In herbal stores or pharmacies, you can find the propolis in different sizes with many different formulations: from dyeing to oils, from tablets to ointments. However, in these cases, the percentage of propolis is not always the same. Therefore, we recommend the purchase of formulations which have a percentage of the substance is at least 50%, perhaps with a small percentage of alcohol and without any dye.

Propolis: contraindications and side effects

Despite almost all possess contraindications, it can be said that propolis itself has no significant side effects. As it provided by the Ministry of Health, all packs that contain bioflavonoids within them, as well as propolis, should only report the warning that the product should not be taken by women who are pregnant.

Propolis, finally, it is also not recommended during breastfeeding, immediately following the completion of the pregnancy. In very rare cases, they have been reported side effects in the measurement of specific reactions to the level of the skin or in terms of disturbances in the gastrointestinal tract level.

Very few cases of subjects reported discomfort within the oral cavity. All side effects that disappear immediately after the suspension of propolis treatment.

Overall, we can say that in some types of subjects, more prone to allergic states, propolis can trigger reactions of this type. In any case, however, there are several toxicological tests that can demonstrate how the propolis is not at all a toxic product type, although it is assumed in very high doses and for a rather long period. The use of propolis, also following a drug therapy, have no contraindication.

However, there are in the literature, as previously said, episodes of clear tolerability. In all other cases, propolis not only strengthens the immune system and provide the body with a better response to the ills of the season and at very low temperatures.

Himalayan pink salt: properties, health benefits, uses and contraindications

The pink Himalayan salt is a very different substance from the usual cooking salt used always for our food preparations. The latter, the sea salt, is composed mainly of the sodium chloride. The Himalayan pink salt, however, is rather old and is especially pure. The pink salt does not contain toxins or pollutants such substances, differently from all types of sea salts that come from open seas and oceans to harmful substances.

Himalayan pink salt: what is it and what are its properties

As always, the pink Himalayan salt is also known as "white gold", as it constitutes a truly valuable resource. Highly rich in minerals, almost completely absent in the old table salt, pink salt contains more than eighty different. The main one is just the iron. A mineral latter is due to the characteristic pink color of the element, together with the fact that the pink Himalayan salt is not subjected to any kind of treatment aimed at whitening. The pink salt, in fact, not being refined, is not treated with any chemical process, it is natural to one hundred percent. We can define the pink Himalayan salt as a product entirely untouched. It, in fact, at the time of extraction is pure as it was filed within the soil hundreds of decades earlier.

The use of pink salt in cooking, in recent years, has had considerable success. This type of salt, in fact, is much less absorbed by our intestines and its particular taste helps to enhance the intrinsic flavor of food without cover.

The benefits due to the assumption of Himalayan pink salt

According to recent scientific studies, the intake of Himalayan pink salt in spite of what marine classic, brings numerous benefits to the human body. First, use the pink salt for their preparations, limits by far the risk of developing fluid retention or serious problems of hypertension. These benefits are due to the fact that, as previously mentioned, the pink Himalayan salt has a percentage of actually reduced sodium chloride. Let's see, here, all the beneficial actions that the food use of Himalayan pink salt can make:

•     Check water levels in the human body and consequently adjusts the same. In this way, it ensures the proper functioning of the sodium potassium pump;

•     It promotes the creation of a stable pH balance in intra- and extra-cellular level, including the organ of the brain;

•     Helps to reduce the presence and the appearance of the first signs of aging, the most common ones like wrinkles and cell depletion;

•     It ensures a great improvement in the ability of the body to absorb nutrients. This process is related in a particular way to the nutritional elements present in the food assimilated along the intestine;

•     It supports those which are all in the respiratory tract functionality and facilitates the blood circulation;

•     It reduces cramps, especially in people who suffer from diseases related to poor absorption of iron;

•     Increases bone strength, thus very useful for premenopausal women and menopause, tend to be subject to arthrosis and arthritis;

•     It promotes and does not hinder the proper functioning of the kidneys and urinary tract, unlike the common salt from sea food;

•     It helps to rest at night, favoring a more regular sleep;

•     It offers a real help in increasing the natural type sex drive. 

Himalayan pink salt: the uses for feeding and personal well-being

The use of Himalayan pink salt is indeed very large. However, before describing the uses, remember that it may be bought in all major hypermarkets, usually placed next to table salt or near the spices. Also, if your supermarket does not be provided, the pink Himalayan salt is sold in the shops of biologically derived products, in fair trade shops, or it can be ordered on many Internet sites.

The Himalayan salt is present either in the form in order to be that big, just like the sea salt which we are accustomed, but certainly less harmful. In addition to use within the preparations of culinary and food type, Himalayan pink salt has other purposes. One of the most common uses is the one starring the item inside the preparation of a scrub for the body.

A further use of beauty is to dissolve a large amount in a hot bath. This practice, in fact, helps to reduce the annoying pain in the joints.

Another use of Himalayan pink salt is the one that provides the realization of a suitable saline liquid solution to disinfect, albeit loosely, the oral cavity and in the case of cold that in case of sore throat.
Himalayan pink salt: contraindications and side effects

As many of you know the pink Himalayan salt can not be called a product at zero kilometers. Being very distant mining areas of our country, the product costs are often very high. This salt, in fact, comes from natural mines placed on the Himalayas. The process which led to the formation of the salt in object lasted about 250 million years. On the other hand, the pink Himalayan salt has a longer life than sea salt, since it only takes a very small amount to give to your meal that bit of extra flavor.

The disadvantages due to the extraction of salt, however, are not a few. The product would be carried on the shoulder for several kilometers, heavy bags, by women. That would bring an increase in undeclared employment, and the triggering of harsh working conditions. Finally, many fear that uncontrolled extraction can lead to the destruction of a real natural heritage, in addition to the pollution produced by the transportation since the East up to the Western countries.

Overall, the pink Himalayan salt has no particular types of contraindication for health, although it is always a good rule not to exaggerate in the use because, as is often forgotten, each packaged food already contains within it the salt. The use of both nullifies the beneficial effects of Himalayan pink salt.

Onion: properties, health benefits, uses and contraindications

Onion is an aromatic plant, rich in vitamins and minerals. It is one of three major odors, along with celery and carrot, used for vegetable broth. The plant, however, besides being an element of flavor to many of our dishes, has many therapeutic properties and plays a fundamental role in the aesthetic treatments.

How it is made to his seemingly very simple inside this vegetable? The onion is a bulb of garlic belongs to the same family, chives and leeks, namely the lily family. Percent grams of onion, our body takes only 25 k cal. Here is what are the nutritional values ​​for 100 g of raw onion: 92.2 g water, 5.5 g of carbohydrates, 1 g protein, 0.1 g fat, 1 gram of fiber, 5.7 g soluble sugars , 10 mg sodium, 140 mg of potassium, 0.4 mg of iron, 25 mg of calcium, 35 mg of phosphorus and 5 mg of vitamin C.
Onion: the nutritional properties

Onion is a very rich in vitamins vegetable. Specifically it contains vitamins A, B, C, E and minerals such as potassium, magnesium, iron, calcium and phosphorus. The head of the classical weeping eyes when you cut the onion is the sulfoxide,  the sulfur oxide. From this comes also the characteristic smell of the onion, generally quite unpleasant and responsible of bad breath. To overcome this problem simply dip the onion in vinegar and water an hour before using, or arrange to have breakfast cooked.

There are, to date, different varieties of onions. They are distinguished according to the exterior color of the peel and based on the period in which they are grown. Let's see the different types in detail:

•     Yellow bulb onions: this category includes the onion  which owns the pulp white and the outer yellow / golden tunic. It has a very sweet taste and a strong aromatic flavor;

•     White bulb onions: they are part of this category onions. This variant of the plant is not very aromatic, but very sweet;

•     Red onion bulb: example of this type is represented by the red onion. This is the species most aromatic and very sweet taste. The red color is present in the outer skin but also in the sheets. This color characteristic is the presence of anthocyanins, a type of antioxidant flavonoids that have immense power, especially if the onions are eaten raw.

•     Finally, there are the spring onions - summer which are sown during the summer, transplanted around September / October and then collected in spring and autumn - winter onions are planted in winter, are transplanted in the spring and harvested in the fall. 

 The onion health benefits of our body

The onion, as previously mentioned, it has many beneficial properties for our health. Let's see in detail what are:

• diuretic and purifying function: when the onion is consumed regularly in their diet, it performs the function of improving diuresis and cleanse the body of accumulated toxins. As a result, this food, rich in glycolic acid and potassium, helps to eliminate excess fluid in the body, reducing symptoms due to water retention. For these characteristics, the onion proves to be a perfect ally to combat cellulite, adding slimming effects thanks to its draining capacity;

•     digestive function: the onion helps the digestive mechanisms and stimulates the secretion of bile due to its composition chlorogenic acid and caffeic acid;

•     expectorant and decongestant function: the onion juice, even more onion eaten in pieces, it helps reduce the symptoms of the bronchi sick like cough and accumulation of mucus. Also very useful for colds and sore throats. The properties of the sulphurous substances present in the interior have a salutary effect even on allergic reactions such as asthma. This is because the substances in the onion inhibit the strong inflammatory reaction that arises in this type of pathologies;

•     hypotensive action: the onion acts on the levels of bad cholesterol and triglycerides in the blood, contributing to the decrease of the same. In this way, the blood becomes more fluid and the blood pressure tends to lower. Consequently decreases the risk of developing cardiovascular disease and thrombosis;

•     anti-inflammatory action: as previously mentioned, the onion has qualities that make it a natural antibiotic, with a strong anti-inflammatory action. The substance that allows what is inulin. Moreover, it also intervenes on the stimulation of the immune system;

•     aphrodisiac: since Ovid's time, the onion is fully part of the list of aphrodisiac food par excellence. Although there is no scientific evidence about it, it seems that the extract of onion go to increase the man's reproductive cells;

•     antibacterial and antiparasitic action: the sulfur substances contained within the plant have proven to be more effective in combating pests, especially those of the gut. 

What are the uses of the onion?

The onion can be eaten either raw or cooked and then in fresh salads or sauteed, but the use of onion is not only what everyone knows, namely culinary. Always the healing and beneficial properties of this plant have also broadened the field of beauty. It is effective in the following cases:

•     Hair loss: thanks to its content of sulfur, the onion is useful for preventing and combating the early stages of hair loss. Sulfur is a mineral contained in high concentrations in hair and is a major contributor to the growth;

•     Acne, chilblains and scars: thanks to its anti-inflammatory action, the onion is an excellent antimicrobial and purifying. In fact, it seems to be a useful remedy for pimples and scars very obvious;

•     dried and treated skin wraps made with onion juice provide the skin with proper hydration and proper healthy glow.

Onion: All contraindications

Despite the onion is a vegetable rich in beneficial properties for health, there are some situations where it is strongly recommended for use.

Among these there are the cases where it is suffering the chronic acidity of the stomach, heartburn or presence of ulcers and gastritis. Onion, in fact, it is not easy to digest, therefore not recommended for use in the evening.

Even in case of colitis or Gastroesophageal reflux  is better not to eat onions not to worsen the symptoms of gastrointestinal disorders.

Garlic: properties, health benefits, uses and contraindications

Garlic is a bulbous plant grown, especially used in our preparations. Its flavor is distinctive and particularly strong, however, in addition to this aspect it has numerous healing properties is both beneficial to health. Garlic, from the scientific name of "Allium sativum", contains six to fourteen segments covered each by a thin membrane inedible.

Garlic: the different varieties that are found in nature

There are, today, different varieties of this bulb, each of them with different beneficial properties for the health. There is, for example, the white garlic ; red garlic, generally produced in Nubia or in Sulmona and pink garlic of Naples. The difference between these different types is in the way of cultivation: red garlic has a shorter cycle, producing more bulbs size but have a shelf life significantly lower than white garlic. There is, then, the wild garlic (also known as wild garlic) in every aspect of our Peninsula, except in Sardinia. The bulbs produced from garlic Ramson are more elongated and have a taste similar to that of the leek.
Garlic: all the beneficial properties

The beneficial properties of garlic can be traced back to its unique composition. The substance that prevails in it is the allicin that, arising from the sulfur, is responsible for the strong smell that is felt at the opening of a clove. Garlic has only 41 k cal per 100 grams and has an infinite number of vitamins and mineral salts. Among the most important are vitamins A, C, E and the vitamins belonging to Group B, minerals such as calcium, phosphorus, sodium and potassium iron. Given its nutritional values, garlic is also recommended for those who are following a diet to lose weight. It seems, in fact, that the intake of garlic best lipolysis, namely the dissolution and the consequent elimination of fats.

The healing properties of garlic are numerous, we see in order of importance:

•     Natural Antibiotic: Garlic is one of the strongest and most powerful natural antibiotic. What does it mean? Means that performs an antibacterial and natural anti-infectious, like a medicine. Garlic goes to strengthen the immune system and enhances the action of natural killer cells and phagocytes. Its action is also very strong on microorganisms at the base of colds and influences thanks to the vitamin C contained in it;

•     Antioxidant: garlic has an important antioxidant power, thanks to the content of selenium, vitamins B and C and sulfides. This bulb acts against free radicals and is also a valuable ally in the prevention of cancer;

•     Anti-parasitic: anti-parasitic Garlic functions are known since ancient times. Specifically, the bulb is very useful to fight the worms that infest the intestines of children due to the presence within it of allicin and ajoene.

Garlic: what are its uses?

Garlic is used mainly in the kitchen, either raw or cooked, either in dried form. However, to keep its nutritional qualities it is recommended to take it in raw form. We should take garlic for up to 4 grams a day, both in dried / raw form both in cooked form.

Given its infinite properties, garlic is also used in many preparations, both aesthetically and herbal, and in herbal medicine. Garlic contains sulfur and derivatives, which allows him to be one of the main natural elements used in cosmetic. The compounds have the power to fortify hair and nails, reducing the fall of the first. Garlic also fights the impurities present on the skin and dandruff on the scalp. Taken together with a teaspoon of honey in the diet, it helps to prevent wrinkles by lowering the concentration of sugars in the blood and counteracting the aging of cells due to its antioxidant power.

The garlic benefits for our health

The benefits of garlic, for our health, they are really a lot. Garlic provides aid in numerous apparatuses of our body including:

•     Respiratory system: the extract of garlic oil has expectorant properties useful in fighting asthma and bronchitis, colds and simple;

•     Liver: the garlic purifying action helps the liver to break free from harmful substances and therefore is ideal for the treatment of liver diseases nature and prevents the same;

•     Cholesterol: the intake of garlic, according to recent clinical studies, reduces blood cholesterol in the body as it goes to inhibit the action of enzymes capable of producing cholesterol;

•     Blood Pressure: Garlic is constituted as a powerful natural anti-hypertensive since it reduces blood pressure and performs an action of vasodilator;

•     Heart: consumption of garlic reduces the risk of thrombosis and prevents the formation of platelet aggregates dangerous. It is extremely effective against all cardiac pathologies affecting;

•     Diabetes: allicin contained in garlic reduces the concentration of glucose in the blood and can be used during treatments to treat and control diabetes;

•     Toothache: The antibacterial properties of garlic bear immediate relief from toothache. To get the benefit, it must be chewed in the aching tooth area, or reduced to a pulp and put in contact between the tooth and the gum so that it can slowly release all the beneficial substances contained in it;

•     Nose and throat: the garlic is also good for sore throat, just suck a clove soon as you feel the first mild symptoms. It is also useful against headaches and migraines. 

Garlic: contraindications

Although garlic is present as a food from the numerous and remarkable healing properties, it has some drawbacks. Its intake is not recommended in individuals who suffer from gastrointestinal problems such as gastritis and peptic ulcers. Furthermore, the bulb has negative effects even to those who have thyroid problems as it has an action that inhibits the absorption of iodine. For those who are pregnant, consumption of garlic is not recommended because it makes particularly unpleasant milk for the baby. The most known side effects, resulting ingestion of garlic, remain bad breath and the smell of sweat.