Title : 10 Food Facts That May Surprise You
link : 10 Food Facts That May Surprise You
10 Food Facts That May Surprise You
1. Orange Tomatoes may be healthier than redUsually, a deep color in fruits and vegetables indicates abundant antioxidants - compounds that have been linked to heart health and brain - so it makes sense to consume produce deeper nuances.
However, a study by researchers at Ohio State University, published in the Journal of Food agriculture and chemistry found that a variety of tomatoes orange called tangerine provided more made readily available lycopene than red tomatoes.
Lycopene is an antioxidant that has been shown to reduce the risk of cancer, cardiovascular disease and macular degeneration. tangerine tomatoes are not available in grocery stores, but the researchers suggested that the advantage could spread to other orange and golden tomatoes.
2. The gelatin is made from cattle hides and pork skins
Gelatin is used to make many desserts such as jelly powder, marshmallows and cakes frozen . Gelatin is made from animal skin collagen and bone.
Gelatin melts to a liquid when heated and solidifies when cooled. You can see the form of gelatin if animal bones used to make your own broth and cool the broth.
Gelatin is the main ingredient in gelatin powder. On its website, Kraft Canada states that the gelatin used in Jell-O only extracted from cattle hides and pork skins , and only from the skins of healthy animals that have passed strict controls and are fit for human consumption consumption.
You do not recognize the flavor of gelatin as a product of animal origin, since, as Kraft says, "during the manufacture of gelatin, chemical changes take place so that the end product, composition and the identity of the original material completely eliminated. "
If you have chosen to follow a vegetarian or vegan diet, you may prefer to avoid eating products made with gelatin.
3. Regularly egg consumption does not increase cardiovascular risk
urged Americans to reduce egg consumption in the belief that high cholesterol levels 'eggs contribute to heart disease. We seem to have gotten the message: in 1943, per capita consumption was 402 eggs per year; in 2007, it had been reduced to 253, a drop of 38 percent.
However, several studies indicate that anxiety large egg is unfounded.
In particular, a 1999 report of the School of Public Health at Harvard (published in the Journal of the American Medical Association) that followed 110,000 US adults up to 14 years found no increased risk of coronary heart disease or stroke among healthy men and women who ate seven eggs a week compared to those who ate less than one per week.
He did not, however, appears to be a correlation between high egg consumption and heart disease among men and women with diabetes who "deserves further investigation," the authors concluded.
Many groups have also been against eggs due to allergies, especially for children. However, Arash pediatrician Fatima, M. D., says that a high percentage of children may eliminate allergic sensitivities incremental allergen exposure, especially eggs.
"Under proper supervision, nearly 70 percent of egg allergy can invest in children before the age of eight gradually exposing the immune system to gradually taming the defense mechanism and no it reacts to antigens with violence, "he said.The only way to ensure you are buying a healthy egg is to visit the farm. Practices ensure farms are free of synthetic, free of genetically modified organisms in their food and soils are improved biological activity producing chemicals of any kind.
not rely in the organic label USDA, which has no interest in organic farming, soil improvement, product quality, or factors that pollute the environment.
4. Many decaffeinated coffees and teas are made using carcinogenic solvents
Most countries allow three food additives for decaffeinated tea and coffee: dioxide carbon, ethyl acetate and methylene chloride.
The last two are chemical solvents to remove caffeine from green coffee beans or tea leaves. Green Tea labeled "naturally decaffeinated" may have been decaffeinated using carbon dioxide, while methylene chloride is used most often to remove the caffeine of black tea or coffee.
methylene chloride or dichloromethane is recognized as a possible carcinogen, and for this reason, many manufacturers have started using carbon dioxide or Swiss water change process.
Of course, the methylene chloride is removed from coffee or tea before being packaged and sold, but knowing your tea or coffee has been processed using a carcinogenic solvent can influence their buying decisions .
The bottom line is if you plan to drink coffee, it caffeinated .
5. Drinks containing hibiscus are highest in antioxidants
The tea made from hibiscus flowers is known by many names in many countries around the world and served hot and cold.
The drink is well known for its color, intense flavor and taste. A study conducted in Portugal found that drinks containing hibiscus showed the highest antioxidant activity compared to other beverages.
The results were published in Food Science and Technology Journal . A study in Food Research Journal showed that anthocyanins are an important source of antioxidant capacity in the hibiscus extract.
A 2008 USDA study shows consuming hibiscus tea lowers blood pressure in a group of adults with mild hypertension and prehypertension.
Three cups of tea a day resulted in an average drop of 8.1 points in their systolic blood pressure, compared with a 1.3 point drop in the volunteers who took the placebo drink. Study participants with readings higher blood pressure (129 or higher) had a greater response to hibiscus tea: their systolic blood pressure dropped 13.2 points.
These data support the idea that drinking hibiscus tea in an easily incorporated into the diet may play a role in controlling blood pressure, although more research is needed amount.
6. Crush garlic, then wait 10 minutes before cooking, to maximize health benefits
Argentine researchers reported in Journal of Agriculture and Food Chemistry crush the garlic releases an enzyme, alliinase, which catalyzes the formation of allicin, which then breaks down to form a variety of organic compounds of sulfur heart healthy.
it crushed or chopped garlic So, they reported, was potentially better for heart health than cloves.
Even more surprising, they said that allowing crushed garlic to stand for 10 minutes before cooking appeared to further enhance formation of those compounds.
So when a dish containing garlic is done, crush the teeth of the first, and leave in the table for at least 10 minutes, while in other preparatory work.
7. The salt is beneficial to human health
The pharmaceutical industrial complex has had great influence in scientific journals, medical literature and therefore doctors in the promoting the idea that salt is a baddy.
Contrary to public perception, the reason the slogan "eat less salt" has been advocated so strongly in past decades was due to the increased risk associated with cardiovascular disease, which increased the profits of pharmaceutical drugs .
Even report [recent commissioned by the Center for Disease Control (CDC) indicated that salt is no longer considered a danger to health. What the CDC study reported explicitly is that there is no benefit, and can be a danger from reducing salt intake below 1 teaspoon per day.
A recent study by researchers at the University of Glasgow, has revealed that low levels of chloride in the blood is an independent indicator of mortality risk in people with hypertension.
key is knowing the difference between a good and bad salt salt. Table salt was recrystallized from a brine solution is treated with chemicals that precipitate more magnesium and trace elements.
During the drying process, an anti-caking to the brine and these agents often use sodium ferrocyanide, tricalcium phosphate, calcium or magnesium carbonates, fatty acid salts (salts of acid) compound is added, magnesium oxide, silicon, calcium silicate, sodium aluminosilicate and calcium aluminosilicate dioxide.
The ferrocyanide and aluminosilicate compounds give the most cause for concern. And the iodization of salt, especially as used in processed foods, poses real problems for those who are sensitive to iodine.
The problem is not salt, which is the kind of salt we use. It takes only half an hour for a meal high in table salt to significantly impair the ability of the arteries to pump blood around the body, research has shown alarming . Blood flow temporarily becomes more restricted between 30 minutes and one hour after the food has been consumed.
8. Vanilla is mildly addictive and Blocks Bacterial Infections
Consumption of natural vanilla causes the body to release catecholamines (adrenaline included) -. For this reason, it is considered mildly addictive
Maya centuries they used to flavor chocolate drink before Spanish first established his foot in Mexico. The ancient Maya believed that drinking vanilla is supposed to have aphrodisiac qualities.
When vanilla plants were exported for the first time from Mexico to other tropical climates, bloomed but not produce vanilla beans. It was discovered that a native bee Mexico was the only thing that could pollinate the flowers vanilla (Vanilla comes from a special species of orchids).
Attempts to move the bee to other countries they failed and it was not until a child slave discovered a method of artificial pollination Mexico lost its monopoly on vanilla. Besides being slightly addictive, vanilla has also been found to block bacterial infections.
natural vanilla extract contains numerous antioxidants, including vanillic acid and vanillin. Antioxidants protect your body against damage from harmful components such as free radicals and toxins.
Researchers in a 2007 study published in the Journal of Agricultural and Food Chemistry found that vanilla extract contains 26 to 90 percent of antioxidants vanilla raw, depending on the antioxidant type and concentration of the extract.
They concluded that vanilla showed great potential as a health supplement and as a food preservative.
9. Chicken contains 266% more fat than it did just 40 years ago
The research team, using long-term data are from a study diets of mothers, examined the content of poultry meat from 1970 compared to today. They found the fat content is now almost three times higher. The protein has been reduced by almost a third.
In 1970 there was an average 8.6grams of fat per 100 grams of meat. Today there 22.8grams average. Protein levels were 24.3grams 1970 per 100 grams. Today it is a mere 16.5grams.
Organic Buy gives only a slight protection against excess fat, but protects consumers from animals fed genetically modified feed and injections of antibiotics or hormones chickens.
A typical organic chicken has 17.1 grams of fat per 100 grams. Like their counterparts barn, organic chickens are likely to live a relatively sedentary lifestyle compared with birds in the 1950s, 60 or 70 years.
In the 1950s, the chicken was considered a luxury reserved for special occasions. Before 1976, nutritionists praised for its low fat and high in protein.
In the 1980s, sales of pork, lamb and beef fell as the message came, and as conscious health consumers chose chicken industry began farming techniques factory producing chickens as much as possible to feed the demand.
10. Long before carrots were domesticated, they were purple
Carrots were originally recorded was cultivated in today's Afghanistan about 1,000 years ago and was purple. carrot cultivation spread to Spain in the 1100s through the Middle East and North Africa.
purple, white and yellow carrots were brought into southern Europe in the 14th and 16th century purple and white carrots are widely grown in Europe in the century still grow wild in Afghanistan today in the which they are used by some members of the tribe to produce a strong alcoholic beverage.
During the following centuries, orange carrots and carrots came to dominate other colors were preserved only by producers in remote regions of the world.
Nature then took a natural hand and mutants and hybrids produced through both cultivated and wild varieties.
It is considered that the purple carrots were brought to the west, where it is known today through modern genetic research, the yellow varieties were developed to produce orange. Then they took some Dutch growers motivated these "new" orange carrots under their wings and horticultural developed to be sweeter, consistent and more practical.
By Karen Foster preventing disease ; | Daily Mail ; preventing disease ; Drweil ; Carrot Museum ;
Thanks for Reading 10 Food Facts That May Surprise You
Thank you for reading this 10 Food Facts That May Surprise You, hopefully can give benefits to all of you. well, see you in posting other articles.
You are now reading the article 10 Food Facts That May Surprise You Url Address https://healthnbeautyarticles.blogspot.com/2014/10/10-food-facts-that-may-surprise-you.html
0 Response to "10 Food Facts That May Surprise You"
Post a Comment