Soy isoflavones have two principal called genistein and daidzein, and have a structure very similar to estrogen, so you’ll have some estrogen-order actions, even to being referred to as phytoestrogens.

By acting as estrogen are very useful for times of menopause, but also are great cancer fighters are antioxidants and immune stimulators.

Apparently, then studies in several women, was found to be very effective against osteoporosis during menopause, due to its estrogenic action in just moments when estrogen decrease or become deficient.

Other studies also revealed that when isoflavones were consumed daily for six months, was able to reduce the loss of bone mass in the spine, so it becomes an element of hope to all those women who suffer from deformities or ailments associated with lack of strength in the bones.

Despite all this good news, still not considered to isoflavones, as part of a treatment for these bone problems, however, they are accepted as prophylaxis against osteoporosis while they continue investigating their potential effectiveness in these cases.

What I have found is that there is apparently some toxicity which could prejudice in any way to patients, but still must wait the final results and know what we can expect more of these items of plant origin.

This drink is supposed to be a healthy alternative for those who prefer to avoid drinks, but new research warns that too much iced tea can cause the formation of gallstones or kidney stones.

But what has that delicious and refreshing drink that damages our health? It turns out that the tea has high concentrations of oxalate, a chemical that contributes to the formation of kidney stones. And while the hot tea also has the same substance, it is rare that drink large amounts of it.

Did you know?
The kidney stones affect the urinary tract of about 10% of the U.S. population.

Crystals / stones / rocks are formed from mineral and salt and often can leave the body along with urine painlessly. But sometimes, these stones can grow too much and stay in the small tubes that drain urine from the kidneys to the bladder.

Men are four times more likely to develop these painful stones than women, and the risk increases in those who are over 40 years.

Also, women who are past menopause who have low estrogen levels or whose ovaries have been removed are likely to develop kidney stones.

A common cause of kidney stones is dehydration and lack of fluids. In combination with a high consumption of iced tea, increases the risk of disorder.

The United States consumes more than 2 billion gallons of iced tea a year, according to the Tea Association of the USA The drink is so popular because people think it is healthier than a soda or beer.

Other foods high in oxalate include spinach, chocolate and nuts.

Food and drinks rich in calcium will help your body reduce the amount of oxalate absorbed by your body. >> Consume calcium to live longer

It is true that in hot weather you should drink plenty of extra fluids to stay hydrated, but simple water fall you better than your bottles of iced tea.

Eggs long been regarded as a high-calorie foods and cause high cholesterol. Apparently calorie egg medium only 80 calories.

Eat an egg every day provide for 20 percent of the human daily consumption. After eating eggs so people do not need to over-consume any other food.

A team of researchers found that people who eat eggs have almost all the nutrients higher than those who do not consume eggs.

Health benefits of eggs looked very big. So probably not an exaggeration to call it a super food. Eggs are the most nutritious foods from all food there. Eggs can be considered ’super food’ because in addition to improving health can also fight obesity. And according to nutritionists, eating an egg a day can lower grain weight.

This study examined 71 studies and reference materials to check the nutritional composition of eggs and its role as a food.

Researchers found that eggs are not only low in calories, but also a rich source of protein and packed with essential nutrients for health, especially vitamin D, vitamin B12, selenium, and choline. Eggs are an ideal food at every stage of life and easy to cook and fun to eat.

A report also confirmed that among the protein food, eggs contain the essential amino acid mixture richest. This is very important for children, teens, young adults because the proper balance needed for growth and repair. In the egg is also high in antioxidants, which can help prevent age-related macular degeneration that causes blindness.

Certain groups who benefit by eating more eggs of the young, meat-lovers and those who avoid dairy.

A key finding is that the eggs are important food sources of vitamin D and can contribute significantly to increase the daily intake of vitamin D.

Low levels of vitamin D is associated with a number of medical conditions such as bone damage, cancer, heart disease, multiple sclerosis, immune disorders and problems of mental health.

That one or two eggs a day has no effect on total cholesterol for most people.

There is a real nutritional benefits when eaten eggs every day. Evidence suggests that eggs can be useful for filling, controlling weight and also for eye health.

Raw meat
Raw meat and raw meat as half roast beef, steak tartare, steak tartare and sausage you during your pregnancy better leave here. In (semi) raw meat is uncommon for a parasite that causes toxoplasmosis. This is an infectious disease that can lead to birth defects. This parasite can occur in the intestines of kittens and unwashed vegetables or fruits. Was it so good before you eat them and let the change of the litter box to your partner about. If you’re working in the garden, wear gloves.

Raw milk cheeses
Cheeses made from raw milk, such as farmer’s cheese, the Listeria bacterium contain. Healthy adults are rarely ill from this bacterium, but an unborn baby is sensitive to. If cheese is pasteurized, you can eat it with confidence. In principle, on the packaging or the product from raw or pasteurized milk is made. The Listeria bacterium is sometimes found in other raw products such as vegetables, chicken, fish and meat, which is long in the refrigerator. The bacterium develops best at temperatures between 4 and 7 ° C. Keep this as short as possible and buy products they prefer fresh.

Liver Products
In liver and other organ meat is high in vitamin A. Too much vitamin A can adversely affect your unborn baby. Eat prefer not more than once a day product delivery, such as liver sausage or liver pate.

Vitamins
If you eat healthy, you get basically all the necessary nutrients. Only vitamin D and folic acid during pregnancy, you need extra. There are special supplements on the market that the correct amounts of vitamins for pregnant women. In these supplements have been taken into account the amount of vitamin A. Also there is folate, the risk of a baby with spina bifida (spina bifida) decreases.

Also, keep in mind this advice:

* Comes to nutrition there is no “magic wand“. Short-term diets may help you lose weight but are difficult to follow and may even be unhealthy in the long term.
* Good nutrition does not come in a vitamin pill. You can take a vitamin pill to make sure you are getting enough vitamins and minerals, but your body benefits the most from eating healthy foods.
* Eat a variety of foods is best for your body. Learn to try new foods.
* The stories that people have used a diet program or product, especially in television commercials and news programs-which are really long-commercial are advertisements. Remember that the weight re-gain and other problems that occur after someone has completed a program is something he never talked about in those ads.

What changes in my diet I do now?

Almost everyone can benefit from cutting the amount of fat you eat. If today you eat enough fat, try doing only one or two of the following changes:

* Eat 3 to 4 daily servings of dairy products with low fat content. You can use cheese with a reduced fat and nonfat yogurt. For example, if you make a pizza at home try to use part-skim mozzarella cheese on pizza.
* If you eat meat, eat it baked, broiled, grilled or baked in the oven instead of fried. Take the skin off before eating chicken. Eat fish at least once a week.
* Limit the amount of added fat such as butter or margarine on bread, sour cream on baked potatoes and salad dressings.
* Eat plenty of fruits and vegetables at meals and as snacks.
* When eating away from home, watch in the “hidden” fats in foods like salad dressings and desserts and also look at lots of larger meals.
* Before purchasing read food labels nutrition information. If you need help understanding the labels, ask your doctor or nutritionist.
* Drink milk. Milk is important because it is a source of calcium. However, if you are still taking whole milk is probably getting too much fat. Sometimes people try once skimmed milk and do not like the taste or the way this is seen in the coffee. Then come back to drink whole milk. You can help make a change gradually: starting with 2% milk. After 3 to 6 months switch to 1% milk. You can try mixing whole milk and 2% milk or 2% milk and 1% milk for a few weeks. Soon you can enjoy taking skimmed milk.
* Drink no-calorie or low calorie such as water, unsweetened tea or diet soda.

Balanced nutrition and regular exercise are good for your health even if your weight does not change ever. So try to set goals you have a good chance of reaching, such as making one of the small changes listed above or walking one more day per week.

In fruits and vegetables, the most common colors are red, white, yellow / orange, blue or purple and green. Researchers tell us that these colors contained in fruits and vegetables are sources of vitamins, essential minerals, dietary fiber and phytochemicals or phytonutrients that your body needs to promote health, and people feel good. But have you ever asked: How do fruits and vegetables their colors and health?, What are the colors of health, What fruits and vegetables are included in each color? And what could you eat fruits and vegetables to complete your healthy rainbow?

1. Red
The red color is very common in nature and full of optimism and vitality of our food. If we think for a moment about the different colors that fruits and vegetables may have, if you look you can get to make a rainbow with them.

Like all warm colors, red is very common among our kitchen, is often preferred by people. This is because the power of this color excites the taste and appetite. The usually red foods are those that bring more energy.

2. What are red foods?
We will find the color red:

- Vegetables such as bell peppers, radishes and tomatoes.
- Fruits such as cherries, watermelon, red apple, strawberry, pomegranate, raspberry.
- Other red foods. In our markets and our table we find this color among other foods in:

• The rich salmon omega-3 fatty acids, which reduce levels of triglycerides in the blood, protecting against cardiovascular disease.
• Beef (sections lean) and pork are both excellent sources of protein and iron.
• We can not ignore red wine, which contains flavonoids, which act to protect our circulatory system, thus preventing blood clots that are causing cardiovascular accidents. It was also found that wine has resveratrol, which protects us from cancer.

3. What’s in these foods?
These foods contain:

- A pigment called lycopene and is considered by scientists as one of the most potent antioxidants identified today, being our main source of tomatoes in this phytochemical. Studies in Aviano cancer center, show that people who eat raw tomatoes at least 7 times a week reduced by 50% the risk of developing cancer of the stomach, bladder and colon.

- Betacyanins antioxidants that are very beneficial to the body and that we find among the plants like beet red and between red fruits such as pomegranates and cranberries.

- The so-called anthocyanins, very effective anticancer agents.

Furthermore, these foods are high in vitamin C, insoluble fiber (thus preventing constipation and colon cancer) and pectin soluble fiber that acts by controlling the blood cholesterol levels. All this can be found in the berries (cherry, strawberry, raspberry, etc.) and red apples.

- Beta-carotene with anticancer properties, as these have a protective effect against lung tumors, breast, uterus, and prostate coleorectal in addition to guard against solar radiation. This can be found in red peppers and strawberries.

- Flavonoids

- Omega 3 in fish like salmon and iron in meat.

4. How do we help?
Ultimately red foods help us to:

- To have better cardiovascular health.
- Maintain an excellent memory.
- Reducing the suffering urinary system.
- Reducing the risk of cancer.

5. Curiosities of these foods

- Raspberry contains insoluble fiber (5%) has diuretic and laxative effect as well as serving to cure rheumatism.

- The red pepper has a high concentration of antioxidants such as selenium, vitamin C and carotene.

- The tomato is given the name of its high concentration SuperCom lycopene.

- The fruit has more water than is the watermelon (95%), so it stimulates the kidneys to function efficiently, facilitating the elimination of toxins and waste.

- Cherry gives a cherry wine, which when distilled provides a delicious liqueur called kirsch. In addition, sour and sweet cherries are also preserved, if desired, in spirit.

- Strawberries due to its high content of salicylic acid may cause allergic reactions, these are manifested by urticaria and itching. Thus, people allergic to aspirin to strawberries usually are and vice versa.

- If you want to lose a few kilos without going hungry every time you want to snack between meals, eat an apple. Quench, brings energy and non-fattening.

- Red peppers provides over twice the vitamin C found in fruits such as oranges, strawberries or kiwi. In fact, 60 grams of peppers contain the recommended daily allowance of this vitamin.

6. Healthy Tips

- To maintain a balanced and healthy diet, you eat 5 servings of fresh fruits and vegetables a day.

- Vary the food and how to prepare it.

- One serving of vegetables (150-200 grams) is equivalent to a large tomato.

- One serving of fruit (120-200 grams) is equivalent to a medium piece of fruit (apple, orange, banana, pear ..), a cup of strawberries or a cup of cherries or a big slice of watermelon.

- When preparing raw tomatoes or juice, do not do well in advance, otherwise you will lose its nutritional properties (especially vitamin C).

- When preparing salads with tomatoes, do not peel, as their skin is rich in vitamins, minerals and fiber.

Adequate food and proper food choices in everyday play an important role in the prevention of influenza A and any seasonal flu. Moreover, in case of contracting, helps to improve their symptoms and recover quickly.

A good diet can help prevent flu-like feeling. What is a good diet? You should consider the needs of the body, protein and caloric needs should strengthen some minerals commonly found away from what we consume daily. This power must be sufficiently harmonious and appropriate to the time course of the member of the family and provide all the nutrients for our immune system is protected against the threat of the virus.

We can find certain foods that help strengthen the immune system. They are those that contain vitamins and minerals, calcium-in all forms of consumption milk, yoghurt, desserts, seeds) daily intake should exceed 800 mg, and vitamin B complex and folic acid.

Has also been shown that foods such as garlic and onions contain allicin, an efficient antiviral, antibacterial and antioxidant that stimulates the immune system.

It is important to know that beyond that feeding during the period of the disease must be balanced, is much more important to a healthy diet daily, which is the best way to prevent. It is very important that every family is cared and protected with proper selection of fresh and rich in vitamins, minerals and proteins; trying to schedule the daily menu, ordering food intake, doing the 4 meals and, if possible, a snack midmorning or midafternoon. This, coupled with a good rest and the consumption of copious amounts of fluid are key recommendations to facilitate the proper functioning of our immune system.

Ultimately, treatment is based on prevention. Being healthy and well nourished brings therefore less impact on the symptoms of influenza. What to eat? Here are some clues to know where to find minerals, vitamins and protein.

Vitamin C is the best known antioxidant and is blamed for several immunological functions, can relieve flu symptoms, helps to preserve natural barriers against infection, increases the production of various substances such as interferon (a natural antiviral agent) and collagen. Where did you find? In citrus (orange, tangerine and grapefruit) the dark green leafy vegetables, kiwi, mango, pineapple, strawberries, and broccoli and cauliflower.

Vitamin E: it has been shown that repeated use of this vitamin increases the immune response. We found in wheat germ oil, soybean oil, olive oil, nuts (walnuts, almonds and hazelnuts).

Vitamin A is another ally, plays an essential role in infection and maintenance of the natural barriers against infection. It’s in the beef liver, butter, eggs, milk and its derivatives. Beta carotene is the precursor of vitamin A (from the plant kingdom) who after being ingested are converted into vitamin A, they are yellow vegetables such as cabbage or carrots and tomatoes.

But there’s more. They have been immune system disorders related to eating or not eating deficit B vitamins; The lack of this group can reduce the production of antibodies

The B complex is found both in the plant kingdom (green vegetables, nuts (walnuts or almonds and hazelnuts), cereals and legumes (lentils, beans and chickpeas) and in the animal kingdom (usually meat, offal, seafood)) The Vitamin B12 is found in liver, shellfish, red meat and fish.

Also important minerals. For example, iron deficiency is fairly common primarily within the more formal groups (children and pregnant women). The inadequate supply of this mineral leads to anemia, decreased cell proliferation and immune response.

The food source is the liver, red meat in general, offal, sausage, egg yolks and legumes, for its best use is essential to involve their folic acid intake.

Zinc: its deficiency causes alterations of the immune system in general risk groups (pregnant women, children, elderly, people with inadequate feeding practices) are to eat less of this mineral. We also saw that inhibits their use snuff. We found in seafood, seeds in general, legumes, nuts, eggs and dairy.

Selenium: its lack in the diet causes a decrease of bactericidal activity of antibodies. I incorporate eating meat in general, fish, seafood, cereals.

Besides all the foods mentioned, we must pay attention to dairy (milk, cheese, yogurt with probiotics and all derivatives) which are an important nutritional resource to prevent flu or combat in the event that has already been installed. A daily serving of each of our immune system favors

And finally we must not forget to drink fluids during the life-flu-and these may be in the form of water, fresh fruit juice or natural vegetable broths. The daily amount should be increased to 2 liters.

The chocolate, candy, good lamb, are foods that produce pleasure. However, there are also food and nutrients that beyond its role as serving food to prevent illness and health care. These are called functional foods.

Several foods ability to reduce cardiovascular risk, but the most important include plant sterols, can reduce cholesterol levels. They are found in margarine, semi-skimmed milk and acidified milk, allowing the consumption of two grams per day to lower cholesterol between 10 and 20%.

The soy isoflavones, very popular for their current use in yogurt, are also nutrients that can help control cardiovascular diseases. The interest in soy as functional food derived from its high consumption by the Asian population and the few cases that occur in cardiovascular patients.

For hypertension, nothing better than active peptides, usually extracted from milk. The risk of hypertension occurs due to lifestyle with physical activity. A proper diet can control pressure levels.

The role of diet as a cause of many chronic diseases has been studied over the years and through that found food and nutrients beneficial or adverse health effects.

According to Dr. Antonia Trichopoulou, Mediterranean diet helps prevent diseases and reduce mortality. However, the intake of olive oil, fish, vegetables and fruit become null and void unless it is combined with exercise, a variable often overlooked but essential to prevent obesity and related problems.

Currently there are two totally opposite alarming situations: diseases of malnutrition faced by developing countries and the tendency of developed countries to cause disease due to poor eating habits. “In addition to feeding the children, we tend to eat well, because the underlying problem is not money but their habits,” said Lluis Serra, President of the First World Congress of Nutrition.

Nutrition

Balanced supply of nutrient requirements and micronutrients and their effective use by the agency, will depend on the possibility for natural systems and defense development and adaptation to maintain the organic equilibrium in each of energy functions, regulatory and plastic and in maintaining a balanced metabolism adapted to the circumstances, in short, for the maintenance and development of life on health.

The nutrients are water, carbohydrates, lipids, proteins, minerals, vitamins. Besides involving the catalysts are substances that act in chemical reactions but after the reaction are unchanged. Its action is to initiate, stimulate, or enhance the reaction. To highlight the enzymes and some micronutrients (certain trace elements …)

The sugars or carbohydrates are classified into simple sugars such as glucose, lactose or sucrose, and the most complex, consisting of larger molecules, like starch or glycogen. Glycogen is the way our body stores glucose Glucose is the energy molecule essential to the cellular level, something like “gasoline” usual cell. But when taken too much glucose and this can not be stored, it becomes fat. For use by the cell is necessary for glucose insulin secreted by the pancreas. The essential function of carbohydrates is energy. From 50 to 60% of the energy needed for the organism must be supplied by carbohydrates.

Fats are composed of simple molecules and fatty alcohol. These fatty acids may be saturated, monounsaturated or polyunsaturated, depending on the presence or absence of double bonds in the molecule and the number of such double bonds. Saturated fatty acids are the cause of increased blood cholesterol. Some fatty acids are essential, ie can not be synthesized by our body and therefore must be ingested in the diet, as with the linoleic. The role of lipids is energy and plastic, comes as part of the structure of cell membranes. It is important to have a balanced intake of different dietary fatty acids. Thus the total fat intake should not exceed 30% of total caloric needs, and about half around 15% should be monounsaturated, polyunsaturated about 8-9% and not exceed 7% intake saturated fatty acids in total diet.

The protein function is basically plastic, ie, as structures become something like the building blocks of our body. The basic elements of proteins are amino acids in a total of twenty, some critical and therefore are not synthesized by our organism and which must be supplied by the diet. Proteins are chains of amino acids. When these channels are formed by less than 10 amino acids peptides and talking about the chains of polypeptides containing more than 10 amino acids. Protein consumption should provide approximately 10 to 15% of energy needs.

All these elements, along with vitamins and minerals, therefore constitute an interrelated system and work together to carry out the vital functions of cells, including metabolic and adaptive (adaptive functions are part of the generically reaccional)