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Why is garlic healthy?

Thursday, June 27, 2013

The underground bulbs of garlic (Allium sativum) plants of the lily family, contains a remarkable spicy characteristics, but also a drug. Garlic also contains essential, volatile oil with Aline ingredient is sliced ​​or pressed into allicin which breaks it and gives it a specific smell, but that also breaks down fat and has antibiotic action. Among the ingredients include garlic and vitamins A, B1, B2 and C, a range of minerals, potassium, calcium, magnesium and phosphorus, trace elements, copper, cobalt and manganese, and other substances, including saponins, flavonoids, and glucosinolate phenolic acids.

Undoubtedly, the medicinal properties of garlic have long been recognized, confirmed by numerous scientific studies, and this plant has an important place in the modern phytotherapy, ie. treatment plants.

Garlic also slows the growth of bacteria, and successfully destroys bacteria, viruses and fungi, and is very effective as a remedy for colds and fever, various fungal infections and intestinal infections.
Has a very positive effect on the blood and blood vessels. The regular application promotes circulation and eases blood flow and lowers blood pressure and elevated cholesterol. Furthermore, it prevents platelet aggregation and the formation of blood clots, thus reducing the risk of developing stroke, heart attack and thrombosis. It is particularly effective for slightly high blood pressure and cholesterol levels. In fact, studies show that in patients with these diagnoses, but after regular consumption of approximately 2 g of fresh garlic a day for four months, normalize blood pressure, and high cholesterol levels decreased by 12%.
Substances it contains, especially allicin, successfully break down the harmful fat that accumulates on the walls of the arteries, so that the regular presence of garlic on the menu and can prevent atherosclerosis.

Garlic also has antioxidant activity, thus effectively protects the body from the destructive effects of free radicals which, in simple terms, healthy cells turn into sick and cause different cancerous diseases. For example, based on the results of the extremely comprehensive U.S. research, which has consolidated two dozen international studies, it has been proven that a daily intake of between 3, 5 and 28 g garlic, there was no fresh food, the risk of colon cancer is reduced by 75%, and gastric 50%. Thus, in addition to the proven positive effect on the stomach and digestion in general, in addition to stimulating digestion, relieves flatulence and colic, the body in garlic protects against malignant diseases. In addition, it can prevent the occurrence of malignant diseases, garlic has a cytostatic effect. In fact, studies have shown that destroys the tumor cells of leukemia.

In addition, garlic generally beneficial effect on the immune system, slows the aging process, strengthens resistance to infection and promotes excretion of toxins from the body. Garlic is one of the most effective natural antibiotics, especially against E. coli and staphylococcus. Further, garlic stimulates urination, used for bronchitis, prevents the flu, and external application and can alleviate rheumatic pain.
Because of its feature is recommended for all who care about their health, especially the elderly and smokers.

The recommended daily allowance

In order to prevent various diseases, mitigation or treatment of mild symptoms, in particular, to strengthen the immune system and slowing down the aging process, recommended daily consumption of durable and exclusively fresh garlic (heat treatment in the process of cooking the medicinal value of garlic is significantly reduced!), And pharmaceutical preparations oil-based, powder or extract of garlic.
Thus, experts recommend a daily intake of 2 to 5 g of fresh garlic, 0, 4g to 1, 2 g of garlic powder, 2 mg to 5 mg of garlic oil, or 300 mg to 1000 mg of garlic.
If the daily dose of medicinal ingredients extracted from fresh garlic is good to know that a very valuable substance, allicin, breaks down after mechanical treatment, and that garlic immediately before use must displace or chop.
Odor, which is also "responsible" allicin, can be alleviated by eating fresh parsley or mint and apple, milk, lemon, or else, nibbling a few coffee beans. The smell can be neutralized in a way that is immediately before use even unpeeled garlic briefly heated in a microwave oven.

Garlic is one of the oldest cultivated crops, originally from Central Asia, and has been for more than 4000 years of use, not as always a welcome seasoning various dishes, but also as a healing agent.

Garlic in history

Recognized as a natural antiseptic and antibiotic, garlic has long been present in traditional medicine for the prevention, treatment and alleviation of various ailments, and his application was (and still is) especially popular in China, India, and southern Europe.

In the ancient Egypt, for example, was so popular that it pharaohs included in a list of things they will need in the next world, and he was paying attention to the sign, and it is written that because it broke the first strike in history. The slaves, because they were denied, demonstratively broke pyramids. In ancient Greece, the most indicated for lung disease, but because of its unpleasant smell visit the temples of the gods after his drinking was strictly forbidden. Furthermore, the garlic through the ages washed festering wounds and ulcers, treat cholera, headache, flu, cough, pneumonia, bronchitis and tuberculosis, and removed the various intestinal parasites. Garlic is used in anti-aging, insects and vampires, and love problems, and it cured impotence.

In recent years, in parallel with the popularization of alternative method and treatment, especially herbs, garlic has become one of the most popular herbs, including the object of numerous scientific studies have largely confirmed its versatile healing properties, which is in folk medicine has long known. 

Carrot is an extremely healthy

Root young carrots gently wash the brush under running water, while in older carrot root peel peeling knife sparingly. If the end of the root vegetables, remove it so as not to get bitterish flavor.

Carrot meet even 308% of the daily needs for vitamin A, and a group of excellent source of vitamin K and falls to 21%.
You can cut carrot sticks, slices, julienne or grate. Raw carrot is an excellent healthy snack, and you can combine it with yogurt-based dip.

Cut into large pieces or grated carrot, along with its leaves, can be used as an addition to a green salad or combine the salad with apples and beets. Not as a stand-alone salad will not disappoint you. Grated carrot salt, cover with a little lemon and orange juice with honey, and sprinkle with chopped hazelnuts.

Fresh carrot juice can be combined with bananas and soy milk in a shake nutrition, which can be served for breakfast.

Carrots will be equally delicious when steamed, boiled, baked or simmered. As part of the root vegetable soup, carrot is used in the preparation of clear meat soups, stocks, sauces, stews and casseroles.

For highly nutritional cream soup, cooked carrots can chop with root vegetables and mashed potatoes, and add spices and herbs to taste.

Steamed baby carrots or carrot cut into smaller pieces you can varnish in a pan of butter and serve as a side dish, sprinkled with chopped pistachios or chopped chives. In a similar way, prepare and serve the carrots in a quick, but especially aromatic way, with the addition of spices such as garlic, rosemary, honey and mustard. Make it a vegetarian dish with main meals. As a side dish with meat, you can use mashed cooked carrots and potatoes with butter.

Because of its sweet flavor, carrot is not a party to the preparation of food or sweets. Carrot cake is one of the most famous, and with the addition of high quality jams, fillings or in combination with other fruits and nuts, will surprise your taste.

Carrot is a great source of antioxidants - carotenoids, which help protect against cardiovascular disease, cancer, regulate blood sugar and improving vision. The best-known carotenoid (yellow or orange pigment) carrots is beta - carotene, which the body transforms into vitamin A.

Research on 1 300 subjects showed that people who are taking at least one daily serving of carrots and / or yellow squash rich in carotenoids by 60% reduced risk of heart attack. At the same time, a carotenoid intake is associated with reduced breast cancer by 20% and even 50% reduction of cancer of the bladder, cervix, prostate, colon, larynx and esophagus. One of the major research also showed that the entry in the menu is just one carrot per day by 50% reduces the risk of developing lung cancer.

It is especially important vitamin A in the body of smokers. Specifically, benzopyrene, an ingredient in cigarette smoke Cígera, significantly reduces the amount of vitamin A in the body, which leads to greater opportunities for development of diseases such as emphysema and lung cancer. The same is true for passive smoking.

Beta-kartoten also helps protect eyesight. Once in the liver cells transformed into vitamin A, travels to the retina where it crosses into rhodopsin, a pigment necessary for night vision. In the later years of life protects against the appearance of eye cataracts.

Carrots contain a special type of fiber, calcium pectate, which reduces the level of cholesterol in the blood.It also acts as a diuretic, reducing water retention and soothing cystitis. It helps in the release of mucus from the respiratory organs of cough, bronchitis and asthma, and its antiseptičnosti helps in the treatment of infections.

Many authors recommend so. course of the spring with carrot juice, which is to relieve the body of toxins accumulated abundant and heavy winter food, and also removes the excess acid in the stomach. Three weeks takes 100 g Carrot juice daily.

Carrot encourages physical development of children, strengthens bones and increases resistance to infection. Increases the number of red blood cells, suppresses Anemia and beneficial effect on the liver.

Buying and storing

The root of the carrot must be firm, smooth and distinct colors. Less carrots are sweeter and more intense orange color means more beta - carotene. Avoid buying bruised carrot or a soft and pliable (a sign of long standing).

If you buy carrots with stems and leaves, they should be fresh and beautiful colors, while the carrot without stems and leaves Ensure there is at the bottom of the root discoloration or dark spots, which are also signs of old age.

The carrot is best eaten right away after purchase. If you bought it with leaves, remove the green parts before putting it in the refrigerator, as it will otherwise will green parts from the roots to draw moisture.Carrots stored in a refrigerator in a perforated plastic bag or wrapped in paper up to two weeks.

Do not store carrots near apples, pears and potatoes, that produce ethylene gas as they will become bitter. 

Onions reduce joint pain

Egyptians are particularly appreciated the value of the port so that it paid workers who built the pyramids.

Although many people like to use a bow in the preparation of various dishes, many of his cutting and flush tears to the eyes are a problem. Because onion before cutting refrigerate for an hour, and then standing up cut with a sharp knife.

Select the cutting board where you cut onion solely as other foods would have assumed his penetrating odor. Fresh onions can cut into rings, sliced ​​or finely chopped cubes.

Yellow onions, available almost all year round, retains its flavor for a long time, and it is commonly used in cooking, with longer heat treatment, such as stews, braised meat and vegetable dishes, soups and sauces.It's great as a stuffing in Spanish and French pie shortcrust or puff pastry, and served as part of the filling in the cake Italian olives and anchovies. Larger onions can be nadjevati meat or vegetable toppings and bake.

Fresh onion can mix with tomatoes, avocado and peppers in the famous Mexican sauce - guacamole. In its raw state is especially excellent red or purple onions, and in addition to salads, dips, sandwiches or with grilled meat. Red onion, cut into slices and fried on plate with polenta cubes can be a great addition to any salad of baby spinach, and will be an excellent and in addition to a variety of scrambled eggs.

Small bulbs, which grow up to 2.5 cm, are also called ports, and can be glazed with butter and served with a variety of baking. However, the port is usually acidic. Pickled onions serve as an addition to various platters of cured meats, or add them to the stew - soups, stews or goulash.

Shallots, as the finest member of the family, used to refined dishes like the classic sauces bérnaise, or espagnole sauce with mushrooms and wine. Adding scallions in quality wine vinegar, which should odstajati few weeks, produces a perfect ingredient for salad dressing. Roasted shallots with shell is excellent with a variety of meats.

Onion is mostly eaten raw as an ingredient in salads, egg dishes, with a variety of roasts, cold meats or grilled meat, because there is such a strong and penetrating flavor. Even a dish of rice is not always the same flavor if you add finely chopped onions and sesame seeds.

Onion is rich and chromium, vitamin C, and numerous flavonoids, especially quercitin.

Luke has only 42 kcal / 176 kJ per 100 g, of which the most energy comes from carbohydrates (92%).

The average chemical composition of the port: moisture 91%, protein 1.2%, fat 0.1%, Vitamin C 6 mg per 100 g.

Their chemical composition is only one major difference: chives is rich in beta-carotene (3.4 mg/100 g) and vitamin A (0.56 mg/100 g), which is not the case with garlic and onions.

This food is a good source of dietary fiber, vitamin B6, folate and manganese, but it's also a very good source of vitamin C. It contains very little saturated fat, cholesterol and sodium.

A GOOD SOURCE - the term refers to foods that contain vitamins, minerals, protein and fiber in an amount of at least 10% of the daily needs of the RDA.
An excellent source - the term refers to foods that contain vitamins, minerals, protein and fiber in an amount of at least 20% of the daily needs of the RDA.
RDA - Recommended Dietary Allowances (recommended daily allowance)

Particularly strong odor port give substance rich in sulfur, which are just as responsible for its medicinal properties. In addition, garlic is rich and chromium, a trace mineral that helps the cell reaction from the insulin, then vitamin C and numerous flavonoids, especially quercitinoidima.

Specific hot taste and smell of onions due to the essential oils. Its ingredients arc increases appetite and improves digestion of food.

Larger intake ports in the body reduces blood glucose levels. In this process the additional element is the presence of chromium in the harbor, which helps cells respond properly to the insulin released. Studies in diabetic patients have shown that chromium can decrease rapidly raise blood sugar, increase the tolerance of cells to glucose, reduce insulin levels, and lower cholesterol and triglycerides. One cup of fresh port (about 250 g) contains almost 20% of the daily requirement for this mineral.

Regular use of onions and garlic in the diet reduces high blood pressure and cholesterol levels in the blood, which indirectly affects the prevention of atherosclerosis and heart attack and stroke. This prevention results from a combination of substances rich in sulfur, chromium and vitamin B6 from the port. The survey, conducted in 100 000 patients who diet frequently entered onions, tea, apples and broccoli, are rich sources of flavonoids, found that they reduce the risk of heart disease by 20%.

Also, the use of ports in food two or more times a week significantly reduces the risk of colon cancer. It turned out that the meat prepared with onions reduces the amount of carcinogens in relation to meat prepared without onions.

In addition, onions and reduce the inflammation associated with rheumatoid arthritis, colds and allergic reactions responsible for an asthma attack. Isotiocijanati the harbor anti-inflammatory, and together with quercitin and vitamin C, which destroy harmful bacteria, make the bow is the ideal accompaniment to soups and stews in the cold and flu season.

In general we can say that the arc has many medicinal properties since, except that stimulates the circulatory system, regulates the intestinal flora, strengthens the immune system, antibacterial and dijuretično and purifies the body.

Buying and storing

When purchasing select the onions that are clean and well designed. Neck onions should not be opened while the shell needs to be stretched, not crunchy and brittle. Avoid using a port that has sprouted, there is mold, soft spots, or head.

Onion Store at room temperature in a dark, airy place. You can keep the mesh baskets that air can circulate underneath onion. Avoid putting onions with potatoes because they will lose moisture, and thus before the malfunction. Storage time is 1-2 months, depending on the variety, but no longer can be stored onions with yellow (orange) shell.

When purchasing an onion it is important that the head firm and white, and the tips of fresh and green. Use it right away or at least two days after purchase, and store it in a plastic bag or a sealed container in the refrigerator, because very soon loses its nutritional value.

Heat-treated onions can be stored for several days in a sealed plastic container. Do not put onions in metal containers because they will lose their color. Chopped onions can be frozen, without blanching, freezing but loses intensity of flavor. 


1 Preserves the structure of food

Many types of vegetables and boil rapidly losing its shape. But if steamed, you do not have to worry that you vegetables into a puree.
Unlike other types of cooking, steaming does not destroy the cellular structure of foods and their original flavor.

2 Preserves vitamins and minerals

When steaming, the loss of vitamins and minerals from foods is minimal.
For example, when you steam broccoli loses only 11% of flavonoids. When cooking in water, this loss is 66%, and cooking in a microwave - a staggering 97%!
When steaming broccoli retains 80% of vitamin C, while in the cooking water - only 30%.
Therefore, if you eat foods rich in natural vitamins and minerals, cook it by steaming or eat it in its raw form.

3 Preserves the flavor, color and juice ingredients
Steaming foods retain their original color, flavor, freshness and juiciness.

4 A sophisticated way to add flavor to the food
The water you use for steaming, you can add spices, stock or wine. In this way, food can add incredible flavor and aroma.

5 Save energy
Steaming allows simultaneous cooking on several levels, which saves energy.
In India experienced housewives prepare a whole meal by steaming in a special dishes on several levels.

6 Not require use of oil - and the result is a light and healthy food
When steaming is not necessary to use oil. The result is a healthy, tasty and easy meal.
If desired, before serving, you can pour a few tablespoons of vegetable oil.

7 Cook almost everything - from vegetables to pulses
When we talk about steaming, usually referring to vegetables.
But steaming is not limited to vegetables. Steam, you can cook and all other foods.

3 Ways steaming

Classic steaming

Foods are placed in a colander, sieve or a special insert over boiling water. In this way, you can prepare fruit, vegetables, pasta and many other foods.

Steaming in its own juice

Wrap the food in parchment paper, bamboo leaves (Chinese method) or banana leaves (Indian method) and place over boiling water. Food will be cooked by steaming in its own juices. This method is great for recipes that include marinating.

Cooking grains steamed

This is a traditional Eastern way of preparing rice and other grains steamed.

Briefly fry the rice and cover with boiling water. Season with salt, cover and simmer for 10-15 minutes, until the rice absorbs all the liquid. Then turn off the fire and let the rice sit for another 15-20 minutes.

It is important that during the cooking not lifting the lid and stirring the rice. 

Why is celery healthy?

In the 17th century developed from the wild, common or wild celery that grew in European reed bands, but the breeding successfully cultivated.
Celery stalks should be cut off the base and wash each one under running water, and then burn them to a larger or smaller portions, depending on on further preparation. If the stem is out fiber structure, it should be a way to peel with a sharp knife, cut the bottom and pull it to the top. If cooking fresh stems, it is best to cut just before serving as a stop, especially at room temperature, lose their crispness.

Raw celery root is commonly used in salads. The most famous of all is the Waldorf salad, celery and apples cut into strips, with mayonnaise and sour cream with the addition of chopped walnuts. On the Swedish way, celery root, cut into sticks with mayonnaise, mustard and whipped cream, served on rye bread or with meat and fish dishes. You can try it in a salad with roasted beets, and with the addition of spices, lemon juice and sprinkled with nuts.

Celery root in our kitchen cook together with other root vegetables in a clear soup meat, but not puree of celery soup with the addition of thyme will not leave you indifferent.

It is often prepared with potatoes, mashed, in salad, in the form of fritters with the addition of onions, but in layers with smoked fish, topped with cream and sprinkled with cheese and baked in the oven.

You can bake it in the oven with other root vegetables and potatoes with added rosemary, garlic and simmer with chicken or with other root vegetables in a variety of meat dishes, especially those from the game, and will give a special flavor risotto with leeks, who served with pesto.

Celery stalks are often eaten raw as a snack, because, as some say, chewing it consumes more calories than it has itself stems. Served in combination with tomato juice or carrot with a variety of tortilla and stuffed cheese spreads, including a special one with smoked cheese and spices.

Combine celery stalk with soft cheese and walnuts in a variety of tuna salad or chicken with vegetables such as radishes, olives, avocado, radicchio, onions.

It will be an excellent addition to soups, food from the vocals, and the leaves, in addition to soups and stock, as well as using herbs in salads, a variety of fillings, or simply sprinkling meat, chicken or fish on the grill before serving.

Celery seeds can be stirred into the bread dough or sprinkle on salt cakes, salads or cooked vegetables just before serving. Because of the bitter taste they should be used sparingly, and before using them to chop.

Celery grown in gardens, in contrast to the wild, a reputation as a very valuable medicinal herb. Fresh stems and leaves are collected from May to August, the root of the drain from mid-September to mid-November.The root has a distinctive and aromatic smell. Medicinal substances, such as flavonoids apiin, which has antioxidant properties, essential oils and amino acids asparagine, are located in the root, stem and leaves.

While most remember the first succulent stalks celery, often happy in culinary and medical purposes use leaves, roots and seeds.
Best of the drug will be retained in the freshly squeezed juice of raw roots, leaves and stems, but it is recommended that smaller leaves are bitter because the juice. The infusion is an excellent remedy in the early stages of rheumatism and gout, and is recommended for people prone to weight gain, as well as those who suffer from cellulite, because of its effects on blood flow. It lowers blood pressure and reduces blood sugar levels in diabetics. Celery juice has a beneficial effect on the regulation of menstruation. Delicious soups and sauces celery root can be part of the diet, and in severe cases of diabetes. Plant and celery root are highly demanded culinary spice and soup dishes with celery excite the appetite and strengthen immunity. Raw celery is very effective nutrition ingredient for skin diseases - a tiny nastružu equal parts celery root and apples, mix them well, and if desired can be added grated walnuts and sugar. Its consumption is also recommended for people who have stones in the kidney or bladder because it is an effective diuretic.
Its curative effect is reflected in the treatment of a number of diseases that occur as a result of stress.Celery can use with asthma. In folk medicine to prepare candies from densely ukuhanog root nepročišćenog with the addition of sugar, which soothe irritation to cough. Celery acts as a urinary antiseptic, djelotovoran in diseases of the kidneys, helps with fever, a disease in cattle has anti-inflammatory activity. It helps with digestive system problems and eliminates bad breath and removes spring spring fatigue.

Research shows that celery has properties to reduce the pressure because its composition has an active pthalide that relax the muscles of the arteries and thereby regulate blood pressure. In animal studies celery has proven effective in reducing cholesterol. During the eight weeks of feeding celery juice significantly reduced cholesterol levels by increasing the excretion of bile acids.

Celery contains coumarin component, which prevents the damaging effects of free radicals, and also stimulates the activity of white blood cell defense mechanisms. An excellent source of vitamin K, which is beneficial to blood clotting, protects against osteoporosis, prevents harmful oxidative effects on cells. The entire B-complex derived from celery modification of carbohydrates in the body, strengthens the nerves and the brain, helps bowel movement, and it maintains healthy skin, hair, eyes and liver.

Because of the high concentration of essential oils and terpenes, celery antibacterial and antimicotic in the intestinal mucosa and urinary tract.
Buying and storing

Celery, onions, carrots and parsley are the "Four Musketeers" every kitchen. The reason is that these plants are used in most dishes, as the most basic, such as stock, soups and sauces, as well as various other meat and vegetable dishes. In our first association with the memory of celery to be white heads aromatic root vegetables. His equally aromatic and crisp relative of the same name, in our little known and used, as well as above-ground plant grows green stalks ending in pinnate leaves.

When choosing celery root weight in his hand must match its size, and the touch has to be fixed. If on top of the remains of a stem, they need to look fresh, dry and free from decay. Similarly, avoid buying already washed and chopped celery in a tie for the soup or porcioniranog already in stores for standing celery discolored and valuable nutritional ingredients. Rather large head of celery quality choice for easy preparation.

For celery stalks choose a compact bundle of light green in color with green leaves that look fresh. Fresh stems can easily be determined by the middle of gently squeeze. If the sound is crisp, celery is crisp. If you notice that they are based on separate external celery stalks, it is probably celery standing for a long time.

Keep the celery root vegetable compartment sink a few weeks, until celery stalks before refrigerating separate from the base and eventually remove damaged ones. Rinse under water and place in a plastic bag that can stand for 7-10 days.
Preparing meals with celery

Prior to preparation, celery root you need to clean the brush in cold water to removed the remains of the country, cut off the top and peel a rough surface. Once you slice, dice or Grate, sprinkle it with lemon juice or dip briefly in water with lemon juice to come into contact with the light not to lose the battle.

Celery is a biennial herbaceous plant with fleshy roots and spindly stem. In the 17th century developed from the wild, common or wild celery that grew in European reed bands, but the breeding successfully cultivated. Today there are three main types: white celery, green celery and celery with root-like white tail.Grown as herbs, are used as flavoring additions to soups, salads, meat and other foods.

Celery stalks are often eaten raw as a snack, because, as some say, chewing it consumes more calories than it has itself stems.

History of celery is long and interesting. At the time of Homer was a symbol of beauty and joy, and soon after became the flowers for the grave and meant only tears and sorrow. Later, in Rome, raised as a symbol of victory and triumphant celebration, and it adorns the head of the winner.

French, big eaters, they praised him say, "Do not be afraid of hard times to Rome for - love and celery," and our people have a saying: "Mrs Feller has a heart, navek must eat celery." Celery is a robust, submit and harsh climate, so it can be purchased during the year (either from growing in the fields or in greenhouses), but the best quality during the summer months. While most remember the first succulent stalks celery, often happy in culinary and medical purposes used its leaves, roots and seeds.

Celery seeds are small and brown with bright grooves, strong, aromatic and slightly bitter taste.

Energy and nutritive value

Energy value of 100 g celery (root to leaf) is small - is 14 kcal / 59 kJ. Of these, 0.69% protein, 2.97% carbohydrate and 0.17% fat.

It is an excellent source of vitamin K (29.3 mg, representing 29% of the recommended daily intake) and dietary fiber (1.6 g/14 g/100 kcal or 11.5 kcal recommendations are 3 g/100 kcal), and other necessary minerals and vitamins contain small quantities.

A GOOD SOURCE - the term refers to foods that contain vitamins, minerals, protein and fiber in an amount of at least 10 percent of the daily requirement of RDA

An excellent source - the term refers to foods that contain vitamins, minerals, protein and fiber in an amount of at least 20 percent of the daily requirement of RDA

RDA - Recommended Dietary Allowances (recommended daily allowance) 

Small changes in the kitchen and the pounds disappear

I introduce the seven changes, the pounds will disappear easily. It is a small change, and the results are permanent and very good. In a month or two, but you could wear a smaller dress size.
Kitchen is the heart of the home and the place where you lose or you win the battle with excess weight.

Make the following changes:

Lowest hanging fruit
The kitchen must be fruit. Even better if you wash, cut and ready to bowl so that you can remove from the fridge and eat when they want. Make sure that it is the first thing you see when you open the fridge.

Two reasons
Why can not you lose weight starving

Lettuce should be prepared
Prepare a larger container salads. If you eat a salad before a meal, you probably will not overeat. But people do not have power at night to prepare salads. Prepare the drink so it will need. On Sunday evening, prepare a large bowl of unseasoned salad that you eat on Monday and Tuesday. On Tuesday, get ready for the days ahead.

Unhealthy snacks (candy and sweetened carbonated beverages) must not be in the kitchen, but if you buy it, then they prepakirajte
If you already have a little nibble, prepare popcorn to nibble olive oil or unsalted peanuts in the shell. If you still buy it, prepakirajte them into smaller bags. You at the time of attack have less packaging.

I freeze fruits and vegetables
When buying fruits and vegetables, you buy larger quantities and freeze the excess prepare during the month. You'll have them on hand to prepare healthy meals. Add them to yogurt and soups.

Cook larger quantities
If you do not have a habit to cook every day, when you are cooking, cook double portions. You have done the other day and a healthy meal, and you will not need to order cash, mostly junk food.

Not putting too much food on the table
Do not put on the table the entire meal. Excess wrap or place in separate bowls, and take it to another room to cool down, and if it is already cold immediately put away in the refrigerator.

Buy smaller plates and cutlery more
Studies show that people who eat from smaller plates or cutlery larger (but only if they are hungry) quickly lose their excess weight. 

It's time for figs

In folk medicine, the fig tree is used against constipation, toothache, swelling, tumors, coughs, warts, sore throat, ulcers and purulent abscess. An ancient legend which recounts the Indonesian islands shows that the apsaras, or heavenly dancers annually blagoslivaju human beings. They seduce scientists sexually exhausting until they reveal the secrets that it is better that no one knows. In honor of the fig tree and the house is now in Indonesia at the beginning of the rainy season held a multi-day festival. Dream figs - a surprise; picking figs in a dream - success in business and trade; eat figs in a dream - the wealth; dream fig leaf - wish will come true.

Figs are a rich source of calcium, iron, magnesium, vitamin B6 and potassium. The fig tree has a low fat content and high fiber content. Provides more fiber than any other fruit or vegetable. The fig tree has many positive health effects. Fresh and dry figs are high in pectin, a soluble fiber that can lower cholesterol.
Figs contain tryptophan. It helps good sleep and helps the brain use glucose properly, thus enhancing good circulation. In 100 grams of raw fig has 17.5 mg of magnesium, and an equal amount of dried figs contains three times as magnesium. Recall, magnesium is one of the key factors that protect our body from the harmful effects of stress. It is really a pleasure to the cells of the nervous system. In particular, it is recommended to take foods rich in magnesium in a state of tension, anxiety, depression, and in the premenstrual syndrome. True, there are dry much more calories, but also by weight can eat in much smaller quantities!
Figs contain a lot of natural sugar - up to 60%. Sugar stimulates the brain so we can think faster and faster to get to the information, think clearer and faster. Figs are excellent fuel for the brain!

Fresh figs contain up to 80% water, and is one of the fruits with the highest content of natural sugar. This makes them a good source of energy and stimulator for the brain, make you more awake and fresher and faster reactions.

Contraindications and Interactions: None known


The fig SAUSAGE: (M. Treben): for constipation: a pound of figs grind and knead flour with 5 grams of senna leaves. Of the dough to form a sausage. Wrapped in foil to keep in the refrigerator and consume on an empty stomach every morning a piece the size of hazelnuts.

For the treatment of warts: Figs contain a proteolytic enzyme called FSM. Claim figs give milk that is in the fruit and twigs that milk removes swelling of the toes and nipples. (This practice dates back to King Solomon). Milk is applied once a day for five to seven days.

To treat corns to remove unwanted skin growths using fresh juice of figs. Open a fresh fig, inner part is the night let stand over corns. In the morning remove the fig tree and the foot immersed in hot water. After an hour to try to remove corns. It should be fairly easy to remove, if necessary, can be gently rub the stone plavučcem more. Some hard-line cases can require up to 4 or 5 night treatment.

Recall that magnesium is one of the key factors that protect our body from the harmful effects of stress. It is really a pleasure to the cells of the nervous system. Especially recommended intake of foods rich in magnesium in a state of tension, anxiety, depression, and in the premenstrual syndrome.

Dried figs dried figs or figa growing everywhere in the Mediterranean under the name, marten, black soil or petrovača. Eating from time immemorial, fresh or dried. Although growing inch of the country withstand drought and bear fruit without hooks and hoes, it is very sensitive to pollution of the environment: the first rebel and disappear!
Fresh fig is sweet, and only dry! Then the 66 percent sugar, similar to that of honey (the inverse of sugar), and therefore no way for diabetics. It is the richness of magnesium and calcium, and especially fiber. The fig tree has arrived from the east, where its healing properties registered in the papyri. The first "indication" is a blockage, as well as plum. Habit-forming, causes cramps, as well as the plum is a measure of protection against breast cancer.

Its main effect is especially laxative for constipation easier. The fruits are used fresh, dried or in brandy, and the leaves and tree sap to treat a variety of diseases, from constipation, skin diseases, diseases of the mouth and throat, epilepsy, abdominal pain, inflammation of the bladder and menstrual disorders. Fried or cooked in milk, figs placed on the sores for smekšanja (gums). Roasted and roughly minced figs can be prepared coffee that is recommended primarily for lung disease.

Notes: It is very interesting that the pollinating fig "kaprifikacijom" - using wasp species Blastophaga grossorum borne pollen from male flowers of wild fig. You pollinating wasps perform Blastophaga psenes, because the crops, hogs figs must always be a wild fig trees.

Figs with white layer, where there is a fungus that can cause headaches and pains in the stomach, before meals should be thoroughly washed in hot soapy water, rinse and dry it and then eat it. The white layer is crystallized sugar or flour, as is usually the trade says. 

How to eat healthy?

Changing your diet may initially require more effort, especially if your family likes food that is unhealthy.But before you start making changes, make sure that the new measures really healthy.

Do you follow the news about health superficially, it may seem to you that the food is fat and one that has the least calories healthiest. But not so. Fat does not have to be bad, and sometimes also allow normal digestion. Preservatives, genetically modified ingredients and unhealthy sugar substitutes are everywhere.So let your first rule is - do not eat or ready-to-cook food. Cook meals of whole, raw foods and you will know exactly what is on the plate.

Eat the right foods!

1 Stop buying processed drinks
Try at least a day to prepare your own fresh beverage. Do not buy soft drinks, instant teas, sports drinks and juices in tetra pack, rather than wring our fruits and vegetables. This will fake sugars and refined to be less represented in your diet. Even the juices that say that 100% fruit content actually pasteurized and most of the good ingredients no longer exist. In these juices will be available only synthetic vitamins and minerals. And cold coffee and tea you can make yourself. And finally, drink more water.

2 Wise with dairy products
If you are going to choose between butter and margarine, always choose butter. Margarine is the brainchild of Human containing processed fats that damage your body. But is buttered practice moderation. Due to the large amounts of antibiotics and hormones that are fed to cows, if at all possible buy dairy products from organic production. Ideally, the cows are grazing on the grass field. Milk and dairy products with low-fat DO NOT BUY! Fat of milk is needed to digest the food and get enough vitamins and minerals.

3 Eat a hot breakfast
You may not get every morning to cook eggs, porridge or omelette, but try to keep it as often as possible. If nothing else, warm toast spread honey or homemade jam. If you do not like oatmeal, add it to a fruit that you like. Sometimes I leave the yogurt at room temperature overnight and in the morning, mix with fruit.You do not always cook, but be sure to steer clear of cereal, sweetened cereals and cookies.

4 Get to know your butcher
Buy meat from a local butcher. Ask him where he purchased the meat. Do not believe him, you, get the meat from someone from the countryside.

5 Take the microwave
Microwave ovens heat food well, well enough to destroy most of the nutrients. Microwave changes the molecular composition of the food you eat. If it griji frozen meal, you do not need to worry because it already has too many nutrients. Microwave you really do not need. Unless you plan to continue to eat semi-processed and ready meals.

6 Dried is better than canned
BPA chemicals found in plastics are found in the interior of cans. Studies have shown that the harmful chemicals found in processed foods, especially if it is sour, like tomatoes.

7 Do not buy if the label says HFCS, high fructose corn syrup, glucose / fructose syrup
Corn syrup, high fructose cheap is a substitute for sugar. And though it tastes the same, is digested and broken down differently - is harmful to the body.

7 Buy a simple cookbook and often prepare meals out of it
Cooking does not have to last long, get a cookbook with simple dishes that can be prepared in an hour. If you do not have the habit of cooking, do it at least once a week. 

What is macrobiotic?

The term "macrobiotic" was first used by Hippocrates, comes from the Greek language and contains two words: "macro" - and a "bios" - life. Macrobiotics is based on the principles of the theory and practice of famous philosophers, scientists and doctors throughout its long history. Macrobiotic approach to diet and treatment of disease is a completely natural way that the body back into optimum balance which is to ensure the proper and healthy functioning. The main feature of macrobiotics is the introduction of proper nutrition and healthy habits.

Use of macrobiotic practice in protecting the environment, diet and lifestyle can greatly each of us to offer better, healthier and longer life. Macrobiotics is quite often recommended for the treatment of diabetes, cancer, heart disease and many other serious diseases.

Macrobiotic diet

Many proponents of macrobiotics emphasizes that nutrition should be adapted to the climate and the climate in which we live, and therefore cite macrobiotic foods that are recommended for our temperate climate with four seasons.

Macrobiotic diet for one, asks for food in the following proportions: 40-60% - intergalnih grains, 20-30% - vegetables, 5-10% beans and morkih algae, 5-10% soups, 5% fish, spices, beverages, candy.

Whole grain cereals

If you choose Makrobioticki diet in your meals introduce only organically produced whole grains and corn, rye, buckwheat, wheat, oats, millet, barley, brown rice. These types of grains can be used in cooked form, consisting of pasta, bread, and otherwise where the partially processed.


Locally and organically produced vegetables that can be cooked with the addition of small amounts of unrefined, cold-pressed oils, or in the form of fresh salad.

For daily use: onions, parsley, carrots, pumpkin, cabbage, kale, broccoli, watercress, dandelion, cabbage and radish.

For occasional use (2-3 times per week): lettuce, cucumber, celery, nettles.

Less commonly use: tomatoes, eggplant, potatoes, peppers, spinach, turnip, zucchini.


For daily use: chickpeas, green lentils, soy products (tofu, fermented soybeans, soy meat)

For occasional use: red lentils, soybeans, peas, dried peas


Kombu, nori, arame, dulse, wakame, hidziki


Vegetable, seaweed, grains, legumes.


Unrefined sea salt, miso, tamari soy sauce, rice vinegar, umeboshi vinegar.


For macrobiotic diet should be used unrefined oils of vegetable origin.

For daily use: sesame and corn oil

For occasional use: olive, sunflower and soybean oil


For daily use: the traditional mild teas and fresh spring water.

For occasional use: coffee cereal, umeboshi tea, soy milk, beer, fresh fruit and vegetables.


Macrobiotic diet fish recommended for occasional use and in our case, carp, trout, herring, oysters.


Fruits should be eaten only occasionally and never in combination with vegetables.
All of us who live in temperate climates, we should avoid tropical and subtropical fruits and instead eat fruit from our region, such as apples, pears, strawberries, apricots, peaches, plums, berries ...


When it comes to desserts macrobiotics advise consumption of dried fruit, also from our region.


If the purpose of prevention being adhered to a macrobiotic diet, except for losing extra pounds, they can expect normalization of vital processes in the body, increasing psychophysical capacity and longer life.

When it comes to treating certain types of diseases is necessary to evaluate each individual separately would be prescribed a special program macrobiotic diet.

Macrobiotic suggestions

- Eat only when you are hungry.
- I will call a food (at least 50 times per bite).
- Eat regularly and relaxed with a sense of gratitude for the food we have in front of you.
- Fluency drink sparingly, only when you are thirsty.
- Avoid eating at least 2 to 3 hours before bedtime.
- Go to bed before midnight.
- Use cosmetics and cleaning products that are made from natural, non-toxic ingredients.
- As much as possible, wear cotton clothes, especially underwear. Avoid wearing synthetic or woolen clothes directly to the skin.
- Avoid wearing excessive jewelry directly on the body.
- Spend as much time outdoors in nature. Take a walk on the grass and get some time in the sun.
- Exercise regularly and maintain a good shape.
- Have a great green plants in the home. One refreshes your space and provide oxygen in the air.
- Daily ventilate the room environment, even in cold weather.
- Limit television viewing and time spent at the computer at a reasonable and minimal protection.
- Laugh and sing - as much as possible!

Finally, remember the saying that macrobiotics "the art of prolonging life," so be an artist. 

Food for beauty

Nature has a lot to offer preservation of a beautiful and healthy looking. The following foods are very useful for maintaining skin health and anti years. You will be surprised that you can achieve the effects of increased intake:

Oranges - They contain vitamin C, which is necessary to protect the skin from harmful ultraviolet radiation.Also, prevent wrinkles by helping the production of collagen. Orange is best eaten in the morning as in the evening can make it difficult to sleep.

* Sunflower seeds - Acids that contain help retain moisture and prevent dryness. It will improve skin texture and prevent the formation of dark spots. Eat sunflower seeds as snacks, peanuts and other edible seeds.

Papaya - Contains a substance which gradually releases vitamin A, which has an antioxidant effect, which will maintain a youthful appearance. A similar effect has carrots.

Green Tea - contains flavones and antioxidants, which protect the skin from UV rays and free radicals.Optimum performance will be achieved with two cups of green tea a day.

Cereals - are a rich source of vitamin B. Help renew skin cells and fight skin infections. Niacin in cereals helps absorb nutrients and release energy. Intake of cereals will increase by replace white bread with integral.

Grain legumes - peas, beans and lentils are a source of protein that help the growth of skin cells. Their ingredient Biotin also helps with hair loss.

Aloe vera - Although not a common food in our country can be bought in pharmacies in the form of juice. It helps with irritated skin, prevent acne and skin pigmentation. Daily recommended about 30 - 40 ml of juice.

Seafood - Contains vitamin E to literally heal the skin. Helps heal wounds and scars.

Ginseng - Proven prevents free radicals and thus protects the skin from premature aging.

Ginkgo Biloba - facilitates the circulation and beneficial nutrients can reach all parts of the body.

Honey - It stimulates the regeneration of cells and accelerates wound healing.

Yogurt - contains calcium that will keep your teeth healthy and white.

Tomatoes - Tomatoes will completely revitalize your skin. They are rich in vitamin A and vitamin C. 

Food for the hot summer

Ice cream or smoothies?

Alcoholic, carbonated and sweetened drinks, and caffeine drinks are a good choice for summer because they increase the dehydration process by stimulating the secretion of fluids from the body. Red meat should be avoided. What cools?

Summer foods that will save you a cooking course are fruits and vegetables. They are an excellent source of vitamins, minerals, and antioxidants, such as beta-carotene and lycopene, which offer additional summer convenience protecting the skin from harmful sun rays. Fruits and vegetables are generally rich in water, which serves as an additional source of much-needed fluids and cool at the same time. In addition, these foods are rich in potassium, an electrolyte that is lost through sweating and intense that for the optimal functioning of the body need to catch up.

Fastest recipe for refreshment prepared fruit and vegetable salad made of watermelon, cantaloupe, peaches, figs, pineapples, cucumbers, peppers, tomatoes, lettuce and zucchini and eggplant.

Excellent choice are various types of smoothies with milk cereal and fruit, which can serve as a refreshing and nutritious snack.

Cereals - cooked and cooled
List of foods for complementary refreshments and a variety of cereals (after cooked and cooled) combined with summer vegetables and seasoned with lemon juice provide lakoprobavljiv meal perfect for hot summer days. An additional benefit of these meals is plenty of dietary fiber it contains, and which encourage proper digestion and prevent bloating, which is partly caused by sweating and loss of electrolytes.

Fish and dairy products
To digest red meat takes a lot of energy that subsequently heats the body. Therefore, priority should be given to summer lakoprobavljivim protein sources, and there is unsurpassed fish and seafood.Requirements for protein will satisfy the low-fat dairy products, and the choice of cheese should be preferred softer cheeses with less fat such as cottage cheese.

Questionable spices
Anyone who ever went to subtropical and tropical regions believed in the spiciness of local food. Chillies, fresh ginger, curry, pepper and other 'aggressive' spices are an integral part of all the dishes hot air. And although you may think that there is no excessive logic as the spices can stimulate the body heat, they save the unbearable temperature. The short-term consequences of their consumption is warming up, but long-term encourage sweating and thus cool the body. Feel free to experiment until you find the one that suits you the best flavors and cooling properties.

Drinks that refresh
The body is because of the great heat of summer sweat cools while exuding toxins and electrolytes and water. To compensate for the lost body fluids and provide refreshments, it is best to resort to water and unsweetened tea room temperature. In very intense sweating are a good choice and isotonic drinks that make up the fluid and electrolytes lost, but again cooled to room temperature for cold drinks too have undesirable effect - increase the feeling of warmth.

Ice misconceptions
In the minds of many ice cream and cold beer are high on the list of summer refreshment, but these are the same, unfortunately, mistaken, at least when it comes to long-term cooling of the body. The intake of any food or drink whose temperature is much lower than the body temperature of the body will lead to a short-term impact of initial cooling. No, but after 15-20 minutes the body physiologically reacts to loss of heat by increasing blood flow to the 'chilled' parts again establishing normal body temperature and time again by warming the body. Therefore, the ultimate effect of a favorite ice cream or a chilled beer still warm body.

Tips for end
A few basic rules of food that make life easier in the summer Zegama:
• The best way to prevent heating of the body is a vegetarian, so enrich your table in fruits, vegetables, grains and legumes
• Prepare food and boiled sautéing, avoid frying and frying
• Avoid salty and fatty foods
• Red meat and meat products replace fish and seafood
• Eat more frequent, smaller meals
• Be sure to eat breakfast in order to avoid a sudden drop in pressure during very hot days
• peppermint tea or fennel, and drinks lime, grapefruit or lemon will cool you down further and assist in the regulation of sweating
• Easy vegetable soup with the addition of cucumber, zucchini and tofu will provide refreshments and compensate electrolytes lost through sweating
• Avoid alcohol and caffeine drinks
• Consume food and drink room temperature 

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