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Youthful diet
Youthful diet
13 March 2019
We are what we eat

Every highly aware person has known it for a long time: we are what we eat. Every time we design our meals we programme our mood and health. After all, the intestine is our second brain and its population —called microbiota— has a very strong influence on many processes associated with our health and emotional disposition. A healthy metabolism, the maximum absorption of nutrients, vitamins and microelements together with the effective elimination of waste, building immunity and protection from inflammatory processes... Everything is controlled by microbiota, a large and friendly family of microorganisms that live in our intestines. How can we make sure that the state of our microbiota is normal? I suggest starting by getting acquainted with its main assistants, pro and prebiotics. Probiotics are useful bacteria that work hard to benefit of your body, while prebiotics (indigestible fibers) simply serve as food for probiotics. In this post I will talk about ten foods that nourish microbiota and neutralize the negative effects of stress in our modern lifestyles and the unhealthy environment in large cities. Your brain, skin, and other organs will thank you if you include in your menu the following simple foods:   1. Sauerkraut Sauerkraut provides the body with a large number of useful bacteria. The high fibre content in cabbage reduces bloating and enables the digestive system to work faultlessly. Look for fresh sauerkraut, not canned.   2. Asparagus Asparagus works as a prebiotic. It contains a high amount of inulin, an indigestible fibre which nourishes healthy bifidobacteria and lactobacilli (components of our microbiota). Asparagus is rich in B vitamins and antioxidants that actively fight inflammation. Eat it raw or slightly stewed to maintain most of its …

Youthful diet
22 December 2017
Should you give up salt?

Everyone knows that sodium chloride, aka table salt, has a serious influence on the processes inside the human body. We recommend getting acquainted with the latest research and analysing its contradictory information and the harm and benefits of salt based on data received from leading medical institutes in the world. Scientists are talking about the possible harm in low-fat and low-sodium diets. They have concluded that moderate sodium content in food can reduce the risk of death from cardiovascular disease and liver disease. Sodium Level and Cardiovascular Diseases   Dr Michael H. Alderman and his colleagues at the Albert Einstein College of Medicine (Bronx, New York) noted a highly positive effect of sodium on the human body, specifically on the heart. The study examined the relationship between sodium intake, total mortality and mortality from cardiovascular diseases. According to the data, mortality was higher in people with low sodium intake. 11,346 Americans aged 25 to 75 years took part in the study. 25% of those who consumed a significant amount of sodium showed a decrease in total mortality (–18%) and mortality from cardiovascular diseases (–20%).   However, the same study proved that a high share of salt in food (for example, in a low-calorie, low-fat diet), as well as its complete absence, has a negative effect on the human cardiovascular system. Therefore, a moderate amount of salt is advisable to prevent cardiovascular diseases.   Laboratory experiments   The data obtained during laboratory experiments on animals confirmed that a diet high in sodium increases life expectancy, while sodium deficiency reduces it.   For example, a …

Youthful diet
22 December 2016
Red meat and cancer

Bad news for red meat lovers. Sausages and smoked meats are officially recognized as carcinogenic. In October 2015 the International Agency for Research on Cancer (IARC, Lyon, France), part of the World Health Organization, released a report on the effects of red and processed meat consumption and the probabilities of their causing cancer. To identify the relationship between the consumption of meat and meat products and cases of cancer, more than 800 studies carried out over the past 20 years have been analysed. The report is the result of the collaboration of 22 specialists from 10 different countries. A link has been established between the consumption of processed and red meat and the development of cancer. Because of this connection, meat has been classified as “carcinogenic to humans”. The study focused on colon cancer and, to a lesser extent, kidney and prostate cancer. Meat-processing technologies involve salting, canning and smoking in order to increase shelf life or enhance flavour. They apply to sausages, ham, corned beef, bacon, canned meat, etc.   Meat consumption and its consequences  Daily meat consumption differs greatly from country to country. From just a small percent of the total population to 100%, meat products are more or less popular. Experts concluded that daily consumption of 50 grams of processed meat increases the risk of colorectal cancer by 18%, and 100 grams of red meat, by 17%. This refers to increasing the probability of cancer in people who already have a heredity predisposition or are affected by other risk factors, such as poor environment. “For …

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