tag:blogger.com,1999:blog-53609677917359398722024-03-16T11:51:36.252-07:00NUTRITION SCIENCENutrition may be defined as the science of nourishing the body properly. Nutrition is both a physical and a behavioral science. It is the science of foods, the nutrients and other substances therein, their action, interaction and balance in relationship to health and disease.Unknownnoreply@blogger.comBlogger227125tag:blogger.com,1999:blog-5360967791735939872.post-5965174907230527922024-03-12T08:21:00.000-07:002024-03-12T08:22:11.665-07:00The Timeless Appeal of Licorice in BeveragesLicorice, with its rich history and versatile applications, has left an indelible mark on the world of beverages. Originating in southeastern Europe, the licorice root has been cherished for centuries for its dual purpose—as a sweet chewable treat and as a refreshing drink. Both the Greeks and Romans indulged in the black juice extract of licorice, relishing its unique flavor and invigorating properties.<br /><br />The journey of licorice to Europe was facilitated by the Arab spice routes, marking the beginning of its widespread use. By the 17th century, ground licorice had found its way into cakes, desserts, and various beverages, adding depth and complexity to culinary creations.<br /><br />The allure of licorice transcended continents, finding its place in the ancient Egyptian civilization. Used in the preparation of "mai sus," a drink revered by the pharaohs, licorice held a sacred significance. Evidence of its importance lies in the 3000-year-old tomb of King Tut, where tons of licorice were stored, presumably to accompany the king in the afterlife. Even today, licorice continues to play a prominent role in Egyptian culture, especially during the fasting month, where it is used to craft soft drinks enjoyed by many.<br /><br />The process of preparing licorice-infused beverages is steeped in tradition and craftsmanship. Licorice powder, meticulously placed in a piece of cotton, is immersed in water for hours, resulting in a potent, bittersweet elixir. Diluted with additional water, this concoction becomes a refreshing summer drink, renowned for its purported benefits to digestion and respiratory health.<br /><br />Beyond its traditional uses, licorice extract has found a place in modern beverage production. Widely employed in non-alcoholic drinks, cocktail mixes, and soft drinks, licorice imparts a distinct flavor profile appreciated by consumers worldwide. Additionally, it features prominently in various food products, including baked goods, candies, and chewing gum, further cementing its status as a culinary staple.<br /><br />Innovative beverage makers have harnessed licorice's foaming properties, incorporating it as a key ingredient in drink formulations. Whether extracting the root's juice to flavor sweets or infusing it into Italian liqueurs, licorice adds depth and complexity to libations, elevating the drinking experience.<br /><br />While licorice liqueurs grace the shelves of many bars, they remain underutilized in cocktails, perhaps due to their intense flavor profile. However, for those willing to explore the boundaries of mixology, licorice presents a tantalizing opportunity to craft unique and memorable concoctions.<br /><br />In conclusion, licorice's enduring appeal in beverages is a testament to its rich cultural heritage and versatile nature. From ancient civilizations to modern-day mixology, licorice continues to captivate palates and inspire creativity, making it a beloved ingredient in the world of drinks.<br /><i>The Timeless Appeal of Licorice in Beverages<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5NsRBSb1IawUxepo6hljuX12QFqeHdtxTetqyJqIW8qjI40jJCei0HM0m310efNgkQLBptSlxVqIlesww7zXlffB_mmP8fMS-0oDEyrAwphER8VCetTosw9uyeT__UeU9gYdkU77ZOunLgKPR6lFAeybdCCk5Xf3iUb99WEOYcn5RRqtRhrThV0m5B5g/s689/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="453" data-original-width="689" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5NsRBSb1IawUxepo6hljuX12QFqeHdtxTetqyJqIW8qjI40jJCei0HM0m310efNgkQLBptSlxVqIlesww7zXlffB_mmP8fMS-0oDEyrAwphER8VCetTosw9uyeT__UeU9gYdkU77ZOunLgKPR6lFAeybdCCk5Xf3iUb99WEOYcn5RRqtRhrThV0m5B5g/w417-h273/3.jpg" width="417" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5360967791735939872.post-51367659084612168392024-02-29T07:41:00.000-08:002024-02-29T07:41:56.216-08:00The Nutritional Profile of Coconut Oil: Understanding its CompositionCoconut oil, widely lauded for its versatile uses and purported health benefits, is primarily composed of fats, with approximately 90% of its content being saturated fat. Delving deeper into its composition reveals a breakdown of triglycerides, with saturated fatty acids comprising 86.5%, monounsaturated fatty acids at 5.8%, and polyunsaturated fatty acids at 1.8%.<br /><br />Among the saturated fatty acids, coconut oil predominantly consists of lauric acid, constituting 44.6% of its composition, followed by myristic acid at 16.8%, and palmitic acid at 8.2%. Notably, coconut oil encompasses a spectrum of seven different saturated fatty acids, each contributing to its unique properties and potential health effects.<br /><br />In terms of monounsaturated fatty acids, oleic acid is the sole component found in coconut oil. This fatty acid is recognized for its role in promoting heart health and overall well-being. Conversely, linoleic acid stands as the singular polyunsaturated fatty acid present in coconut oil, offering a small yet essential contribution to its nutritional profile.<br /><br />Understanding the intricate composition of coconut oil sheds light on its potential impacts on health and dietary choices. While its high saturated fat content may raise concerns, the specific distribution of fatty acids, including the presence of beneficial lauric acid and oleic acid, warrants further exploration into its overall effects on human health and nutrition.<br /><br />In conclusion, the comprehensive analysis of coconut oil's fatty acid composition underscores its complexity and potential implications for dietary choices and health outcomes.<br /><i>The Nutritional Profile of Coconut Oil: Understanding its Composition</i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5360967791735939872.post-22114478177837316752024-02-11T08:23:00.000-08:002024-02-11T08:23:14.777-08:00Exploring the Richness of Clove CultivationCloves, the fragrant buds originating from the <i>Eugenia aromatic</i> or <i>Eugenia caryophyllata</i> tree, occupy a distinct niche in both culinary and aromatic spheres. Derived from the French term "clou," which translates to nail, these buds not only mimic the shape of nails but also encapsulate the quintessence of flavor and aroma in countless culinary creations worldwide.<br /><br />Toweringly reaching heights of 10-15 meters, clove trees demonstrate remarkable resilience, often yielding plentiful harvests for more than fifty years. The lifecycle of a clove bud commences with the emergence of vibrant pink flowers during the initial eight years of growth. However, it is upon reaching maturity that the real enchantment begins. Carefully plucked prior to blooming, the buds, pristine white in hue, undergo meticulous separation from their stems, a meticulous process demanding precision and attention.<br /><br />Thereafter, the buds undergo a transformative journey as they bask in the sun's warmth, meticulously arranged on palm-leaf mats or sakufu, a specialized stone platform. Gradually, they evolve into a deep, rich brown, amplifying their flavor and aroma, poised to tantalize taste buds across the globe.<br /><br />The majority of harvested cloves find their way to distilleries on Zanzibar Island, where they undergo processing into essential oil. This aromatic essence serves as a culinary marvel, enriching the taste profiles of cakes, pickles, meats, and various ready-made mixes. Moreover, its versatility extends beyond the kitchen, finding application in antiseptic solutions like mouthwashes and as a mild analgesic for toothaches. In the realm of cosmetics, clove oil imparts a sweet and spicy undertone to an assortment of perfumes, enhancing olfactory experiences worldwide.<br /><br />Amidst the bulk processing, a select few dried bulbs are revered for their exceptional quality. These premium buds grace culinary creations, pickle preparations, and the formulation of spiced wines and liquors. Additionally, they undergo distillation to yield high-quality oils, cherished by aficionados for their refinement and elegance.<br /><br />Within the cosmetics sector, Zanzibar clove oil stands out for its unparalleled excellence and richness. Its integration into perfumes elevates sensory encounters, leaving an enduring impression on those who encounter its exquisite fragrance.<br /><br />In summary, the journey of cloves, from tree to table, serves as a testament to nature's abundance and human ingenuity. Through meticulous cultivation, precise processing, and innovative utilization, cloves continue to captivate senses, enriching culinary delights and aromatic experiences worldwide.<br /><i>Exploring the Richness of Clove Cultivation<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGgw9yxfgxwBwM6z1aQADsU7786KdV_6-7rNeIqG_OEEelheVXu4D3H8f_AjpobHwTqs9rPP5EgvuqbOYGT8QEnPFojex3J0ECnjsXhk2Q_kZXV6GCfVvUX8NKxs5JGng1clKF41LXMP-kyJMMLKhtHU3lXF-a1m41P4f71RoxzIz6J-UkZfV89qJYClo/s398/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="298" data-original-width="398" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGgw9yxfgxwBwM6z1aQADsU7786KdV_6-7rNeIqG_OEEelheVXu4D3H8f_AjpobHwTqs9rPP5EgvuqbOYGT8QEnPFojex3J0ECnjsXhk2Q_kZXV6GCfVvUX8NKxs5JGng1clKF41LXMP-kyJMMLKhtHU3lXF-a1m41P4f71RoxzIz6J-UkZfV89qJYClo/w375-h282/3.jpg" width="375" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5360967791735939872.post-31168221135868273142024-01-27T05:59:00.000-08:002024-01-27T05:59:37.571-08:00Digestion for Nutrient AbsorptionIn addition to mastication and digestion, the absorption of nutrients in the body involves a complex interplay of various physiological processes. Once the ingested food undergoes mastication and begins its journey through the digestive system, the breakdown of complex substances is facilitated by enzymes and gastric juices. The intricate process of hydrolysis takes place, breaking down starches into monomeric sugars, proteins into amino acids, and triglycerides into fatty acids.<br /><br />The significance of this digestive breakdown extends beyond the mere conversion of complex compounds into simpler forms. It acts as a pivotal step in the absorption of nutrients, as the body can more effectively assimilate monomeric sugars, amino acids, and fatty acids. However, it is essential to note that certain nutrients, such as specific vitamins and inorganic elements, do not undergo this extensive digestive process and are absorbed differently.<br /><br />Moreover, the digestive breakdown plays a crucial role in the body's defense mechanism. By breaking down complex molecules, it acts as a barrier against the absorption of large, potentially harmful substances. This selective absorption ensures that only essential nutrients are absorbed, safeguarding the body against potential threats.<br /><br />As polymeric nutrients like proteins undergo hydrolysis, the associated vitamins and trace elements are released. This release enhances the efficiency of nutrient absorption, as these essential substances become more readily available for uptake by the body. The orchestrated sequence of events during digestion, from mastication to the release of associated elements, underscores the intricate nature of nutrient absorption and highlights the body's remarkable ability to extract essential components from ingested food for optimal health and functioning.<br /><i>Digestion for Nutrient Absorption<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht6Ms60zW1g2Q65S_MOja8mUAkHOpOOt_4Hf5auDAMH-mDthpT1ie2KSdFlkdcAYP7U34AK5b4coknd10gNhFkwjfh-eWkOqcrLF2szjJg6XnX6CL5jW2mC787QEybP0q4sBEPV8h20sMKZ1df93Ep5Uxh06FCAA2kN6EV18wAbWSf7AQ_lrXaWGhYYoU/s696/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="447" data-original-width="696" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht6Ms60zW1g2Q65S_MOja8mUAkHOpOOt_4Hf5auDAMH-mDthpT1ie2KSdFlkdcAYP7U34AK5b4coknd10gNhFkwjfh-eWkOqcrLF2szjJg6XnX6CL5jW2mC787QEybP0q4sBEPV8h20sMKZ1df93Ep5Uxh06FCAA2kN6EV18wAbWSf7AQ_lrXaWGhYYoU/w408-h263/1.jpg" width="408" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5360967791735939872.post-15949700984874991812024-01-02T07:37:00.000-08:002024-01-02T07:37:30.065-08:00Honey in CookingHoney is a valuable aid for digestion, and those who integrate it into their cooking may notice improved digestive function and a decrease in stomach discomfort.<br /><br />Historically, honey has been employed in culinary traditions, including the Insular practice of using honey and salt to rub meat before cooking it over an open fire. Additionally, honey has been utilized in the baking of salmon.<br /><br />In the preparation of jams and jellies, honey can serve as a practical substitute for sugar. For example, if a recipe calls for 4 cups of sugar, it can be replaced with two cups of honey, requiring a slightly longer cooking time for the jelly.<br /><br />In recipes for muffins, bread, and rolls that require a small amount of sugar, honey can be seamlessly used as a one-to-one replacement without any further adjustments.<br /><br />Many individuals commonly add honey to beverages such as tea or coffee, and use it as a spread on toast. Additionally, honey can be incorporated into the making of barbeque sauce, salad dressings, vegetable dips, and various condiments, providing a natural alternative to commercial brands that contain sugar or corn syrup.<br /><br />Furthermore, honey holds importance as a key ingredient in certain medicinal wines and vinegars. In these instances, herbs are crushed and immersed in the wine for 10 to 30 days, with the possible addition of alcohol to enhance extraction and preservation.<br /><i>Honey in Cooking<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv0iVWNeo1AeLXrXolFOCRyt-3TN5ngXq6jWOByWvRQ9OfxemOaKOfG-OMlqoExaPXLWFuL4H_XhKmpm_FklKv90VfBD50UjN1iskFto3wEAoDhE7A_ENNRvaWkMejxSM9D22tSw5oZp5RtDGihJL5IEq0lpW3G_BE15Gdys4HQhVVf7nfbgsY8WqM2HA/s872/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="872" data-original-width="696" height="405" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv0iVWNeo1AeLXrXolFOCRyt-3TN5ngXq6jWOByWvRQ9OfxemOaKOfG-OMlqoExaPXLWFuL4H_XhKmpm_FklKv90VfBD50UjN1iskFto3wEAoDhE7A_ENNRvaWkMejxSM9D22tSw5oZp5RtDGihJL5IEq0lpW3G_BE15Gdys4HQhVVf7nfbgsY8WqM2HA/w323-h405/1.jpg" width="323" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5360967791735939872.post-12804169024302288402023-11-24T19:58:00.001-08:002023-11-24T19:58:00.671-08:00Omega-7 in fishFatty acids are essential to human life because they are the cell’s primary energy source. Fatty acids also serve as cellular structural components. Ingesting the proper fatty acids confers significant health and longevity benefits. <br /><br />Omega-7 fatty acids are unsaturated fatty acids found in certain fish, like salmon, herring, mackerel and anchovy. Omega-7s differ from omega-3s and 6s in two main ways. First, like omega-9s, omega-7s are categorized as monounsaturated fats, whereas omega-3s and omega-6s are polyunsaturated in nature. <br /><br />Omega-7s are considered non-essential fatty acids, meaning human body can make enough omega-7s to function properly. In other words, human body does not need to get them from foods or supplements. <br /><br />Studies associate a higher fish intake with slower cognitive decline and a reduced risk for Alzheimer’s. Omega-fatty acids, which are plentiful in oily fish like salmon and mackerel, may help reduce inflammation throughout the body. <br /><br />Omega-7 can help break the cycle of high blood sugar, elevated lipid levels, and excess fat gain as well as enhance insulin sensitivity. Omega-7 has been shown to cause an increase in fat breakdown and an increase in the enzymes involved in fat burning for energy. Additionally, omega-7 can reduce new fat synthesis in the body. <br /><br />One of the most common forms of omega-7s is palmitoleic acid, which also is found in a few foods, including some fish, such as salmon and cod. In the body, palmitoleic acid plays a role in fat metabolism, and research suggests it also might have a role in insulin sensitivity and cholesterol metabolism.<br /><b>Omega-7 in fish</b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5360967791735939872.post-2040880264569680292023-08-13T08:05:00.002-07:002023-08-13T08:05:31.040-07:00Calcium's Importance in BodyCalcium takes its place among the essential elements, numbering 21, that are pivotal for human well-being. However, its capacity to promote health isn't effective when examined in isolation. To exemplify, the body's utilization of calcium relies heavily on maintaining adequate levels of vitamin D.<br /><br />Two types of calcium are in existence: one firmly bound within bones, while the other, a more accessible variant, resides on the surfaces of bones.<br /><br />The skeletal system operates as a reservoir of minerals for the body. The lion's share of the body's calcium, approximately 99%, finds its home within bones and teeth, imparting structural support. The remaining 1% is distributed within bodily fluids both within cells and outside them. In instances of low blood calcium levels, the body taps into these reserves within the skeleton, then replenishes bone calcium as required.<br /><br />A consistent supply of calcium remains indispensable throughout a lifetime, gaining added significance during phases of growth, pregnancy, and lactation.<br /><br />Calcium assumes a pivotal role in the secretion of hormones and enzymes, facilitating effective neurotransmitter functioning, and contributing to the contraction of muscles and blood vessels.<br /><br />Within the bloodstream, the concentration of calcium typically ranges from 2.25 to 2.5 mmol. Approximately 40-45% of this quantity forms bonds with plasma proteins, about 8-10% forms complexes with ions like citrate, and roughly 45-50% exists in the form of free ions.<br /><br />Approximately 10-40% of dietary calcium gets absorbed in the small intestine, a process facilitated by vitamin D. In the presence of a deficiency, the body enhances its absorption of calcium.<br /><br />In essence, the importance of calcium in the human body transcends its mere presence, encompassing intricate interactions and diverse roles crucial for overall well-being.<br /><i>Calcium's Importance in Body<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeC3jmmATcRNIY0dXXuN2eDbm5nCxVmh9NeFZc89Fn7q8PHzZ21oNNjadTVj64j_W8i7WLHdfBuKqtdUGRbFUSS1-ssfYZDkwNrtPa7JBdw1oRp123kTL_IYY6OPlfCtHxsRNTNLW9lTo-CKXFDYOOmV1XZxLYdoc_Izg0MM5voi-ZCjInw5h0CsfmjjM/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1165" data-original-width="1600" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeC3jmmATcRNIY0dXXuN2eDbm5nCxVmh9NeFZc89Fn7q8PHzZ21oNNjadTVj64j_W8i7WLHdfBuKqtdUGRbFUSS1-ssfYZDkwNrtPa7JBdw1oRp123kTL_IYY6OPlfCtHxsRNTNLW9lTo-CKXFDYOOmV1XZxLYdoc_Izg0MM5voi-ZCjInw5h0CsfmjjM/s320/1.jpg" width="320" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5360967791735939872.post-65057613662083629992023-07-29T09:34:00.001-07:002023-07-29T09:34:13.491-07:00Vitamin E DiscoveryVitamin E, first identified in 1922 by Evans and Bishop as an unidentified factor present in vegetable oils necessary for female rat reproduction, was initially denoted as 'factor X' and the 'antisterility factor.' Nevertheless, Evans proposed the adoption of the letter E for this factor to conform to the established naming convention used for vitamin D at that time.<br /><br />In 1936, researchers successfully isolated an active vitamin E compound from wheat germ oil. This compound enabled animals to produce offspring, prompting the research group to name it alpha-tocopherol, derived from the Greek words 'tocos' (meaning childbirth) and 'ferein' (to bring forth), emphasizing its importance in rat fertility. The inclusion of the 'ol' suffix indicated the presence of an OH group in the molecule.<br /><br />The correct structure of vitamin E was determined in 1938, and in the same year, P. Karrer successfully synthesized the substance.<br /><br />During the 1940s, Canadian physicians discovered that vitamin E could provide protection against coronary heart disease in humans. Since then, the demand for vitamin E has rapidly increased, leading to a proliferation of product types available to the pharmaceutical, food, feed, and cosmetic industries.<br /><br />In 1968, the Food and Nutrition Boards of the National Academy of Sciences officially recognized vitamin E as an essential nutrient.<br /><i>Vitamin E Discovery<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjITpK8X0Ic7crBaZQMxMSBa4-uNV2vWa3QuBbiGIgN0D7HOqX6odEiXHRjVa89SQna9S5VuP6_yc57MyCJiK6LdFVdNCjWly9oLqa50l0GY5yeA-jWwE3bRP-w9x3SCTNNi8go3yXdXZFidrHiiad3NjJmPfh5FnQIDTrPa94y3Cv_-rIfXOHjvVcfZ1c/s561/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="354" data-original-width="561" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjITpK8X0Ic7crBaZQMxMSBa4-uNV2vWa3QuBbiGIgN0D7HOqX6odEiXHRjVa89SQna9S5VuP6_yc57MyCJiK6LdFVdNCjWly9oLqa50l0GY5yeA-jWwE3bRP-w9x3SCTNNi8go3yXdXZFidrHiiad3NjJmPfh5FnQIDTrPa94y3Cv_-rIfXOHjvVcfZ1c/w409-h258/1.jpg" width="409" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5360967791735939872.post-61440862640275308432023-07-20T09:42:00.003-07:002023-07-20T09:42:21.059-07:00Fats and Health ComplicationsThe majority of fats are sourced from either animals or plants, and they share a common composition, consisting of carbon, hydrogen, and oxygen molecules.<br /><br />Dietary fats are often associated with heart disease and cancer, leading to their negative reputation. However, the role of dietary fat in health and disease is intricate and not always entirely warranted.<br /><br />Certain fats are crucial for proper growth and maintaining good health, and their deficiency can result in specific diseases related to nutritional inadequacies.<br /><br />Consuming excessive amounts of certain types of fats can significantly raise the risk of chronic and severe illnesses. Diets high in saturated fats or trans fats are linked to an increased likelihood of heart and artery diseases, which are the leading causes of mortality among adults in the United States and Canada.<br /><br />Obesity poses significant health risks, and the high energy density of fatty foods makes it easy for people to consume more calories than needed and gain unnecessary weight.<br /><br />High-fat diets indirectly correlate with type 2 diabetes mellitus and hypertension. Both conditions can strain the circulatory system, and a fat-rich diet may further hinder circulatory function through the potential development of atherosclerosis.<br /><br />Triglycerides and cholesterol are the essential lipids present in our food supply. Despite their distinct chemical properties, they share the characteristic of being insoluble in water.<br /><br />Triglycerides, known by various names such as fat, oil, grease, shortening, lard, tallow, suet, and ghee, are transported to fat depots in the body like muscles, breasts, and the insulating fat layer under the skin, where fat cells store them for later use.<br /><br />When the body's fuel from food diminishes, it begins to utilize these stored fats for energy.<br /><br />Cholesterol, another dietary lipid, exclusively exists in animal products and is absent in the plant kingdom. Since the body produces adequate cholesterol, it is not considered an essential nutrient. The liver synthesizes, regulates its release into the bloodstream, and retrieves it as needed.<br /><br />Unlike triglycerides, cholesterol does not serve as an energy source, but it plays a crucial role as a structural component in every cell of the body. The study of dietary cholesterol primarily focuses on its potential link to intestinal cancer, and although data inconsistency exists, most evidence suggests a possible connection between dietary cholesterol and colon tumor development.<br /><i>Fats and Health Complications<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg92EYh6np3kUdxjNYRuFktREfCI0RolYtcn-BdMvUxs1Q3zI6RN_yvrvnxISZVGnlnhsahePLzT7bIx26Zya0PF8ibZGgH9knkCTB6rCWad2Tj6hZtFPQoMueZXhFgO6YyjIayHn0ndPZIT4_1AU0lseJMrdLeOccWyWOg4OneK8cNU_HzVPih3HaMGng/s976/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="549" data-original-width="976" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg92EYh6np3kUdxjNYRuFktREfCI0RolYtcn-BdMvUxs1Q3zI6RN_yvrvnxISZVGnlnhsahePLzT7bIx26Zya0PF8ibZGgH9knkCTB6rCWad2Tj6hZtFPQoMueZXhFgO6YyjIayHn0ndPZIT4_1AU0lseJMrdLeOccWyWOg4OneK8cNU_HzVPih3HaMGng/w408-h229/1.jpg" width="408" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5360967791735939872.post-79433489499093623952023-07-15T22:21:00.004-07:002023-07-15T22:21:37.602-07:00Olive Oil VarietiesOlive oil sets itself apart from other oils with its distinct and extensive labeling, providing a broader selection of grades.<br /><br />The delightful initial extraction, referred to as virgin olive oil, originates directly from the fruit and undergoes no refining, deodorizing, or bleaching processes.<br /><br />Out of all the oils used in the bakeshop, olive oil commands the highest price. In the United States, refined olive oil is occasionally marketed as 'light.'<br /><br />Light olive oil has a paler color and milder flavor. However, whether olive oil is refined or not, it contains the same 100% fat content and calorie count as any other oil.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmSQh_bzTvkg-sZziFvC_XlQnmRqieSbo0-uiib_0etEdcSB7y9zqUCUgBBHek1ZePiYFWIDRnUjYQWbEwvhDOcEqN1jFxDkERLb72wm5MWq1e8XPQ8kQCzReURKdZCv-J5fZLCWcS5xj83Pb5DvaaQ61eo069QFtmdRLuFi4pIdx8fyxhD2Z2enjLw3Q/s2277/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1597" data-original-width="2277" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmSQh_bzTvkg-sZziFvC_XlQnmRqieSbo0-uiib_0etEdcSB7y9zqUCUgBBHek1ZePiYFWIDRnUjYQWbEwvhDOcEqN1jFxDkERLb72wm5MWq1e8XPQ8kQCzReURKdZCv-J5fZLCWcS5xj83Pb5DvaaQ61eo069QFtmdRLuFi4pIdx8fyxhD2Z2enjLw3Q/s320/1.jpg" width="320" /></a></div>Olive oil is obtained from the pulp of the stone fruit of the olive tree, scientifically known as <i>Olea europaea</i>. Its production spans the entire Mediterranean region and has now expanded to some parts of North America. Presently, olive oil stands as one of the most favored oils in the market.<br /><br />Premium or top-quality olive oil showcases a slightly yellow or greenish-yellow hue, boasts excellent fluidity, emits a mild aroma, and offers a pleasing and gentle taste.<br /><br />The flavor and characteristics of olive oil vary depending on the level of refinement and its geographical origin.<br /><i>Olive Oil Varieties<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIPJCn7zYI2g2uWg9LxRHZvPiTfZBEqlrTVP9cPDcB3CETFdqxvn9gKyspqpsvQ7gKBphHgC6wz39rKxcmxhP5LHr3IG56-Y7gKORNyrLzCI-fwl7CBTZc4Nu6_3Ei8DRMHgkvBRciVYbs0MxUf03VUslKYp-Rd3YbQGaCH4B7x9PiZIZ2MZBMIxTV78k/s1062/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="782" data-original-width="1062" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIPJCn7zYI2g2uWg9LxRHZvPiTfZBEqlrTVP9cPDcB3CETFdqxvn9gKyspqpsvQ7gKBphHgC6wz39rKxcmxhP5LHr3IG56-Y7gKORNyrLzCI-fwl7CBTZc4Nu6_3Ei8DRMHgkvBRciVYbs0MxUf03VUslKYp-Rd3YbQGaCH4B7x9PiZIZ2MZBMIxTV78k/s320/2.jpg" width="320" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5360967791735939872.post-43556814471531884892023-06-25T08:08:00.006-07:002023-06-25T08:08:54.539-07:00Wheat flour for making breadCereals and breads were the main source of energy for all age groups, contributing 31% for adults, and of nonstarch polysaccharides (dietary fiber, DF), with bread alone contributing about a fifth of the average daily intake. <br /><br />The baking quality of a flour determines its technological properties. The baking value of a flour is an indication of its ability to produce attractive and good tasting bread under optimal production condition and with the best yield. <br /><br />Wheat flour is composed of proteins, starch, lipids, sugars and enzymes. The two most important of these components, the starch and the protein, form the “crumb” of a baked good. The crumb is a network of starch and protein interspersed with millions of tiny air bubbles. <br /><br />A cup of flour can provide 1 gram of thiamin (vitamin B1), which is 85% of the daily value (DV). It also has 42.4 mcg of selenium (77% DV) and 229 mcg of folate (57% DV). Flour also provides riboflavin, niacin, iron, manganese, and phosphorus. <br /><br />This flour is made from the endosperm of the wheat kernel. It can be used together with all-purpose flour, if the dough kneaded by machine. <br /><br />The baking quality of flour is related to the quality and quantity of proteins and of the gluten that derives from them. <br /><br />Bread flour typically is milled from hard red spring wheat kernels, with high protein-to-starch ratio, and is capable of holding a lot of water – 2 cups flour holds 1 cup water. It can produce the largest loaves of any flour, because it has a high amount of protein. <br /><br />Protein becomes gluten and forms an interlocking network of elastic strands that trap the gas produced by yeast, causing the dough to rise. <br /><br />Hard spring wheat has a greater protein than hard winter wheat. Gluten flour is made from spring wheat that has been milled in such a way to retain the gluten. It may contain 40-45% protein.<br /><b>Wheat flour for making bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-8xZpAE58vNiQLszy8INwdwyUCeXbvkbnVoCJuEOvnppn6moPqySHmrb0IM1EQ-VnardDx6jUTXKRWNTSMHag1L-A3-hjB4NMkcE1P3Ldk7tUil6-rHPhYuuG-cczDL9oJDTHPkQm9fv4VUvrzAE5L6sWbNZnwFKHWU6DkxExY7xzrok3KnwDcd8YjLw/s733/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="422" data-original-width="733" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-8xZpAE58vNiQLszy8INwdwyUCeXbvkbnVoCJuEOvnppn6moPqySHmrb0IM1EQ-VnardDx6jUTXKRWNTSMHag1L-A3-hjB4NMkcE1P3Ldk7tUil6-rHPhYuuG-cczDL9oJDTHPkQm9fv4VUvrzAE5L6sWbNZnwFKHWU6DkxExY7xzrok3KnwDcd8YjLw/w396-h228/1.jpg" width="396" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5360967791735939872.post-83717758202765801142023-05-28T09:08:00.003-07:002023-05-28T09:08:18.009-07:00Eicosapentaenoic acidEicosapentaenoic acid (EPA) is an essential fatty acid as the human body lacks the ability to produce it in vivo and must be supplemented through diet.EPA is an omega-3 fatty acid that is found along with docosahexaenoic acid (DHA) in cold-water fish, including tuna and salmon. <br /><br />Eicosapentaenoic acid EPA is a polyunsaturated fatty acid (PUFA) with 20 carbon atoms and five double bonds. <br /><br />Both EPA and DHA (docosahexaenoic acid) are omega-3 fatty acids found in cold-water fish such as salmon, sardines, herring, mackerel, black cod, and bluefish. A vegetarian source of omega 3 is alpha-linolenic acid (ALA), which the human body converts a portion of absorbed ALA to EPA. ALA is itself an essential fatty acid, and humans need an appropriate supply of it. Dietary sources include walnuts and flax seed. <br /><br />EPA plays a critical role in the bacterial membrane, especially at low temperatures, as it maintains fluidity of the membrane in extreme cold environments, and is essential for cell division and membrane organization. <br /><br />In clinical studies, EPA has been shown to lower triglyceride (TG) and non-high-density lipoprotein cholesterol (non-HDL-C) levels, as well as other key lipid/lipoprotein parameters. <br /><br />In addition to its role at low temperature, EPA also plays a role as an antioxidant by protecting the cell from oxygen free radicals and in facilitating the transport of hydrophilic and hydrophobic compounds across the bacterial membrane. EPA improves cellular antioxidant capacity by enhancing mitochondrial function and biogenesis. The mitochondria are equipped with both enzymatic and nonenzymatic systems to control ROS (reactive oxygen species) production, and to prevent ROS diffusion within and outside organelles<br /><b>Eicosapentaenoic acid<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsFSem4AbWO4hWMVCixJrtHd-jGg0nFYoWBBOWstwdsQA1R79UIeLqh1wqejMItyr4iW3_NZryla2GMhROSbONzXX59Ell-KXex6JMI64DFPOkdBMQlC1N-0uugzxswcbshkqTYDHThucE3AYwYz49YzvLlWobQOLbxhMdTIj0qS5pUJFMjYB5IVNK/s748/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="335" data-original-width="748" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsFSem4AbWO4hWMVCixJrtHd-jGg0nFYoWBBOWstwdsQA1R79UIeLqh1wqejMItyr4iW3_NZryla2GMhROSbONzXX59Ell-KXex6JMI64DFPOkdBMQlC1N-0uugzxswcbshkqTYDHThucE3AYwYz49YzvLlWobQOLbxhMdTIj0qS5pUJFMjYB5IVNK/w474-h212/2.jpg" width="474" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5360967791735939872.post-51890158758182432752023-05-02T00:48:00.001-07:002023-05-02T00:48:06.620-07:00Vitamin A - Food fortificationFood fortification involves adding nutrients to foods in order to maintain or improve the nutritional quality of the food supply and provide a public health benefit with minimal risk to health. <br /><br />Fortification offers a number of strategic advantages, because it is cost effective, builds on existing food processing and delivery systems, and enhances sustainability. <br /><br />Vitamin A is essential for normal growth. Vitamin A functions in vision cell differentiation, embryonic development, spermatogenesis, the immune response, taste, hearing, appetite, and growth. WHO has a goal of worldwide elimination of vitamin A deficiency and its tragic consequences, including blindness, disease and premature death. <br /><br />It is well known that vitamin A deficiency contributes to significantly increased risk of death in children. Strategies used to combat vitamin A deficiency include supplementation with vitamin A capsules, promotion of the production and consumption of vitamin A–rich foods, food fortification, and public health measures. <br /><br />The aims are to add vitamin A to a regularly dietary constituent of the targeted population at a specified level that will correct an existing dietary deficiency without posing significant risks of overdosing those who habitually consume the largest quantity of the fortified product. <br /><br />Food fortification is a highly effectively strategy to correct underlying low intake of vitamin A and is widely used in developing countries to prevent deficiencies of multiple nutrients. <br /><br />Vitamin A is routinely added to some foods, including milk and margarine. Some ready-to-eat cereals are also fortified with vitamin A. <br /><br />Vitamin A fortification of staple foods has made significant stride since eradicating blindness and promoting growth in children in developing countries. <br /><br />Although fortification can take several years to initiate and longer still to penetrate poor markets and reach sufficient proportions of those at risk, some priority countries have made significant progress.<br /><b>Vitamin A - Food fortification<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiOuOhDofH0J83VwAiGBpgiRXKfxGeX3mseLDQ3L8qnSUIO2SIKBs9dpfYh3tPEqeqf6RH9bbLVlUmjx3zcgbwEmGb29QcM5naZlU0C8xwEOUl6cKvfp43o4zkHcAOQjRScAXvv7S1P9XRsgPTwiE-30grg91bn0MIEMUYHCO2fXZ_BKiwWb7FJ7g1/s800/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="800" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiOuOhDofH0J83VwAiGBpgiRXKfxGeX3mseLDQ3L8qnSUIO2SIKBs9dpfYh3tPEqeqf6RH9bbLVlUmjx3zcgbwEmGb29QcM5naZlU0C8xwEOUl6cKvfp43o4zkHcAOQjRScAXvv7S1P9XRsgPTwiE-30grg91bn0MIEMUYHCO2fXZ_BKiwWb7FJ7g1/w454-h454/1.jpg" width="454" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5360967791735939872.post-89866827144463613562023-03-22T21:24:00.005-07:002023-03-22T21:24:47.017-07:00Vitamin D (D3 and D2) Vitamin D is required for calcium and phosphorus absorption, normal mineralization of bone, and mobilization of calcium from bone. This vitamin has been called the sunshine vitamin since ultraviolet light is involved in the conversion of provitamin substances to vitamins D2 and D3. <br /><br />Vitamin D is the general name given to a group of fat-soluble compounds that are essential for maintaining the mineral balance in the body. <br /><br />The main forms are vitamin D2 and vitamin D3. In nature only a few foods contain vitamin D, such as fatty fish, liver and egg yolks. <br /><br />Vitamin D is a generic term of all steroids including vitamin D3 and vitamin D2. Vitamin D3, also known as cholecalciferol, and D2, known as ergocalciferol. <br /><br />Vitamin D3, is the primary form of the vitamin encountered in zoologic species; it is stored in a number of tissues, including the liver and skin. Fish liver oils are a rich natural source of this material. <br /><br />Vitamin D3, produced in the skin of humans and animals by the action of sunlight (ultraviolet light 290 to 320 nm) on its precursor molecule, the cholesterol derivative 7-dehydrocholesterol (a normal metabolite of cholesterol found in the skin). Absorption of light energy induces breakage of the 9, 10 carbon bond; a spontaneous isomerization (shifting of double bonds) then occurs. It is said to be more bioactive. <br /><br />Ergocalciferol, or vitamin D2, is derived from ergosterol, a plant steroid and only enters the body via the diet, from consumption of foods such as oily fish, egg yolk and liver. It is the form of this vitamin normally used to fortify such foods as milk, bread, and cereals. <br /><br />Vitamin D is absorbed from the diet in the intestinal tract in association with liquids and the presence of the bile slats. Once in the liver, one metabolite 25 hydroxy-vitamin D3 is formed, which is a about four times as active as vitamin D. <br /><br />Vitamin D (D3 and D2) in physiologic replacement and pharmacologic doses has been used to correct vitamin D depletion in the elderly and to prevent vitamin D deficiency at all ages.<br /><b>Vitamin D (D3 and D2)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAkG_WayaWp3mxBNR-3YRZUsp8TtgIZNp5oVI8eS1hIjpoK6NLmOoUXJ80NKEmrkD3WARQxbcttrHP1SWDkhYs6CWQj7a1uoO34tE8I2TESoPeM45m1CS4LWxemAvdA-QqWC6cCF0aUHz7ujV-W5f5FgigOtFrBm3x0azaqZjLdyYAVCm9-YpW1Kdd/s836/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="505" data-original-width="836" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAkG_WayaWp3mxBNR-3YRZUsp8TtgIZNp5oVI8eS1hIjpoK6NLmOoUXJ80NKEmrkD3WARQxbcttrHP1SWDkhYs6CWQj7a1uoO34tE8I2TESoPeM45m1CS4LWxemAvdA-QqWC6cCF0aUHz7ujV-W5f5FgigOtFrBm3x0azaqZjLdyYAVCm9-YpW1Kdd/w470-h283/1.jpg" width="470" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5360967791735939872.post-797571436522010332023-02-11T21:13:00.005-08:002023-02-11T21:13:29.457-08:00What are the functions of ileum?The lowest part of small intestine is the ileum. The ileum is the last and longest section of the small intestine. <br /><br />In ileum, the walls of the small intestine begin to thin and narrow, and blood supply is reduced. Food spends the most time in the ileum, where the most water and nutrients are absorbed. <br /><br />The ileum helps to further digest food coming from the stomach and other parts of the small intestine. It absorbs nutrients (bile acid, vitamins, minerals, carbohydrates, fats, proteins) and water from food so they can be used by the body. Finger-shaped structures called villi line the entire small intestine. They help absorb nutrients. <br /><br />The main difference between jejunum and ileum is that jejunum absorbs fully-digested carbohydrates and proteins whereas ileum absorbs the non-absorbed particles from the jejunum. <br /><br />In case of protein, it starts to break down in the stomach. Absorption of protein starts in duodenum which breakdowns protein into smaller forms called amino acids and these amino acids are finally absorbed by ileum and then they are used by different parts of the body via blood. <br /><br />In the ileum, segmentation slows down and peristalsis takes over, moving food waste gradually toward the large intestine.<br /><b>What are the functions of ileum?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqGYzc1F34mgOm0-cBlTN5h_WUZnRRxV55qap8UJfAK42Thies3cIoMxP-UnYBE-K-LDai5boY5ddGt6Qt7l2hRlvz-pTkO8OlLQME8aw1KtVggYcdS-j2Tpw2a3OCcKXGETcVaZ9fxVIBwC27EHpXu8LePzDzz88QTLrLOUWmx3vkl2mShKoscgmc/s2109/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1496" data-original-width="2109" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqGYzc1F34mgOm0-cBlTN5h_WUZnRRxV55qap8UJfAK42Thies3cIoMxP-UnYBE-K-LDai5boY5ddGt6Qt7l2hRlvz-pTkO8OlLQME8aw1KtVggYcdS-j2Tpw2a3OCcKXGETcVaZ9fxVIBwC27EHpXu8LePzDzz88QTLrLOUWmx3vkl2mShKoscgmc/w463-h328/1.jpg" width="463" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5360967791735939872.post-60352431323163561562023-01-10T19:12:00.002-08:002023-01-10T19:12:19.628-08:00Food sources and functions of potassiumPotassium is found naturally in many foods and as a supplement. Bananas are often touted as a good source of potassium, but other fruits (such as apricots, prunes, and orange juice) and vegetables (such as squash and potatoes) also contain this often-neglected nutrient. <br /><br />Other sources of potassium in the diet include leafy greens, such as spinach and collards. Bran cereal, nuts, molasses, meat, poultry, brown rice, whole-wheat bread and whole-wheat pasta are also a good source of potassium. <br /><br />Potassium’s main role in the body is to help maintain normal levels of fluid inside our cells. Sodium, its counterpart, maintains normal fluid levels outside of cells. Potassium is a dietary mineral that is also known as an electrolyte, essential to both cellular and electrical function. <br /><br />Intracellular fluid contains about 95 percent of the body’s potassium, with the highest amount in skeletal muscle cells. <br /><br />Potassium also helps muscles to contract and supports normal blood pressure. The flow of sodium and potassium in and out of cells is an important component of muscle contractions and the transmission of nerve impulses. The central nervous system (CNS) zealously protects it potassium – CNS potassium levels remain constant even in the face of falling levels in the muscle and blood. <br /><br />Potassium helps move nutrients into cells and waste products out of cells. A diet rich in potassium helps to offset some of sodium's harmful effects on blood pressure. There is also suggestion that increasing potassium intake may be key in lowering blood pressure and reducing the risk of stroke, congestive heart failure and cardiac arrhythmias. <br /><br />A low potassium level can make muscles feel weak, cramp, twitch, or even become paralyzed, and abnormal heart rhythms may develop.<br /><b>Food sources and functions of potassium<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtxViPjXkPD4NvP9IvVOWi58WrWCScZBbQap1QglQUudZcNAbW0Cqec9-2Tlnyt3ltoqhWSrnyYC2-FQuG0gVHCUfE8rrU5tY2tnjyJTFJtz15V3ch5f3_edx_G_QImYkCP-ql8Kojw96defSdNpYB2O_RJj35xG_b7px_2foscTI3lb312gOOHRtp/s863/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="863" data-original-width="812" height="459" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtxViPjXkPD4NvP9IvVOWi58WrWCScZBbQap1QglQUudZcNAbW0Cqec9-2Tlnyt3ltoqhWSrnyYC2-FQuG0gVHCUfE8rrU5tY2tnjyJTFJtz15V3ch5f3_edx_G_QImYkCP-ql8Kojw96defSdNpYB2O_RJj35xG_b7px_2foscTI3lb312gOOHRtp/w432-h459/2.jpg" width="432" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5360967791735939872.post-31562863489265810732022-11-30T17:13:00.002-08:002022-11-30T17:13:06.730-08:00Food sources of Vitamin DVitamin D is a fat-soluble vitamin that has long been known to help the body absorb and retain calcium and phosphorus; both are critical for building bone. <br /><br />Few foods naturally contain vitamin D, though some foods are fortified with the vitamin. Fortified forms are included in milk, cereals, and some margarines. The chief food sources of vitamin D in western diets are fortified milk and cereals, and fatty fish. Cereals are considered the best breakfast supported with essential vitamins and nutrients, including vitamin D, in reasonable amounts. For most people, the best way to get enough vitamin D is taking a supplement because it is hard to eat enough through food. <br /><br />Since milk, human as well as cow’s, is not a good source of vitamin D, a small supplement is required for both breast-fed and bottle-fed infants. Fish liver oil preparations are normally used as supplements for the supply of vitamins A and D. <br /><br />Natural sources include fish oils, salmon, sardines, herring, liver, and egg yolks. Egg yolk contains 18 IU of vitamin D. Cheese is among the best foods high in Vitamin D. It is valued for its high content of phosphorus, fat, protein, vitamins, and calcium. <br /><br />Two basic substances with vitamin D activity, D2 and D3, occur only in yeast and fish liver oils. A fish can naturally store vitamin D in its liver and fat tissues. Sardines, mackerel, trout are some fish that are food with vitamin D. <br /><br />Salmon is a popular fatty fish and a great source of vitamin D. According to the United States Department of Agriculture (USDA) Food Composition Database, one 3.5-ounce (100-gram) serving of farmed Atlantic salmon contains 526 IU of vitamin D, or 66% of the DV <br /><br />Mushroom also contain a small amount of vitamin D. This include mushroom shiitake and maitake mushroom – when they are dried outdoors such as under the summer sun for six and eight hours. <br /><br />The daily value (DV) for vitamin D is 800 IU (20 mcg). The vitamin D content is listed as a percentage of the DV on the nutrition facts label on food packages.<br /><b>Food sources of Vitamin D<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0zjbahkrkG5lg0nWEBFvTNhystXVQvOAzTGs5ouLLAmgQVgIijfnMgXORDpCW7ces-LdEMN4Py3Fin0kjpBqiPdrmEvDDwMTp9vbmlFw_P3aKhwPU3-CgY1WJyOQvb2DPwuLICdnPT5fIDs7hPCghpso71y6vP4UATd2f9_j3pJLaiSJEvOkF34ni/s1368/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1368" data-original-width="912" height="599" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0zjbahkrkG5lg0nWEBFvTNhystXVQvOAzTGs5ouLLAmgQVgIijfnMgXORDpCW7ces-LdEMN4Py3Fin0kjpBqiPdrmEvDDwMTp9vbmlFw_P3aKhwPU3-CgY1WJyOQvb2DPwuLICdnPT5fIDs7hPCghpso71y6vP4UATd2f9_j3pJLaiSJEvOkF34ni/w399-h599/1.jpg" width="399" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5360967791735939872.post-13863355815835057412022-11-08T18:45:00.005-08:002022-11-08T18:45:52.338-08:00Synthetic flavorChemicals that give food a specific smell are extremely important because smell makes up 80 to 90 percent of the sense of taste. In processed food, this mixture of chemicals is called “flavor.” Flavor is defined as the combined perception of mouthfeel (texture), taste, and aroma. <br /><br />Flavors are regulated by the U.S. Food and Drug Administration (FDA) and are either “generally recognized as safe” (GRAS) substances or food additives, which must be approved by the FDA. <br /><br />Besides natural flavors there are chemical flavors that imitate natural flavors. The main difference between a natural and artificial flavor is the origin of the flavor chemicals. Natural flavors must be derived from plant or animal material. Artificial flavors are synthesized in the lab. <br /><br />Synthetic flavors are additives designed to mimic the taste of natural ingredients. Synthetic flavoring agents are chemically similar to natural flavorings but are more easily available and less expensive. However, one drawback is that they may not be an exact copy of the natural flavorings they are imitating like amyl acetate which is used as banana flavoring or ethyl butyrate for pineapple. <br /><br />Synthetic flavorings almost frequently possess the delicate flavor and aroma of the natural products and also the desirable characteristic of stability, reproducibility and comparatively low cost. <br /><br />On the other hands, natural flavorings are often more acceptable. However, they are quite complex and difficult to reproduce synthetically. In fact, one of the problems with natural flavorings is that they may vary according to season and other uncontrollable variables. <br /><br />Synthetic flavorings, however, can be reproduced quite accurately. Flavorists make artificial flavors by combining chemicals made from inedible ingredients, such as paper pulp or petroleum. Artificial flavors are made to smell and taste exactly like natural flavorings. They must pass stricter safety testing, too. <br /><br />They can withstand with processing, readily available and they are consistent in quality. Many artificial flavors, such as amyl acetate (artificial banana flavor), benzaldehyde (artificial cherry flavor), and ethyl caproate (artificial pineapple flavor), are added to confectionaries, baked products, soft drinks, and ice creams. <br /><br />These flavorings are added in concentrations of 0.03% or less. There are many reasons for use of synthetic flavoring. Basically, the same as those for the use of flavoring themselves – enhancing, replacing, economical price, varying, rounding up, masking, etc.<br /><b>Synthetic flavor<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgERlNRTwsi56c4YUZmhUdJnB-skwJ3LIier-df-QOALy8GuP1Hm1gegMpq1IlpUMu9VhayvWL8Er8yR8Sq3WL0buwHcWwOyQy2tm_fbl2wtT7VT_PGgBpyCVaUdEogupIWuajJJFFwMjqTUEjVE3Vkt3VtLfIRcyatAHvUo3rsD8PoW1kGEQbD9joB/s887/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="549" data-original-width="887" height="314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgERlNRTwsi56c4YUZmhUdJnB-skwJ3LIier-df-QOALy8GuP1Hm1gegMpq1IlpUMu9VhayvWL8Er8yR8Sq3WL0buwHcWwOyQy2tm_fbl2wtT7VT_PGgBpyCVaUdEogupIWuajJJFFwMjqTUEjVE3Vkt3VtLfIRcyatAHvUo3rsD8PoW1kGEQbD9joB/w507-h314/1.jpg" width="507" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5360967791735939872.post-33492211446777688922022-09-22T08:38:00.004-07:002022-09-22T08:38:00.202-07:00Cheese processing: Roquefort, Gorgonzola and Blue CheeseThe main different among these cheeses is that Roquefort is made from
sheep’s milk while Gorgonzola and blue cheese are made from cow’s milk.
<br />
<br />
Roquefort cheese is a delicacy that has heretofore
been manufactured only in parts of Europe where it was asserted the
proper conditions for ripening existed. Also, to be labeled, Roquefort
cheese must be made in France. <br />
<br />
Blue cheese may be made
from raw, heated or pasteurized whole milk or from skim milk and cream
mixtures, but butterfat content should be about 3.5%. <br />
<br />
Raw
milk or milk that has been heated at temperatures lower than those used
for pasteurization is preferred, since lipase action is required for
ripening of this type of cheese and heating pasteurization temperature
inactivates lipase. Lipase is an enzyme that splits
fats into glycerin and fatty acids. It is to impart characteristics
flavors, accelerate cheese ripening. <br />
<br />
If skim milk and
cream used as the main ingredients, and the cream is too yellow in
color, it may bleached by treating with benzoyl peroxide. If the whole milk is used, the temperature is adjusted to 85 F (29.4 C) and the milk is homogenized. <br />
<br />
After
homogenization, the temperature of the product is raised to 90 F (32.2
C), a lactic acid starter culture is added and the product is held at 90
F (32.2 C) for a period of 1 hr. <br />
<br />
During
homogenization, the composition of the milk is changed and this in turn
will affect the cheesemaking process. The best milk to use for
cheesemaking is raw milk; however, it’s available only from a farm.<br />
<br />
The enzyme rennet is the added to coagulate the mixture, which is allowed to stand for another 45-60 mins. The
rennet is used to bring about coagulation while the milk is still
sweet. Rennet contains enzymes that act on the milk protein casein,
separating the milk into curds and whey.<br />
<br />
The curd then
is cut into half in. (1-3 cm) cubes, after which it is stirred for 15
min while being held at the incubation temperature. <br />
<br />
The
whey is then drained and the curd is mixed with about 1% salt, and then
placed in racks lined with cheesecloth and allowed to drain. After
draining, the curd in sterilized hoods, and as the hoops are filled,
and the curd is mixed with bread crimson which a culture of mold
Penicillium roqueforti has been inoculated and allowed to grow. <br />
<br />
Penicillium roqueforti gives Roquefort its distinctive piquancy by breaking some fats down into fatty acids.<br />
<br />
The
hoop containing the curd are held at 65 – 68 F (18.3 – 20 C) for part
of the day, after which the product is placed in the room at 50-55 F
(10-12.8 C) where salt is applied to the surface of the cheese daily
until the salt content reaches 4-4.5%. <br />
<br />
The cheeses are
then removed to a ripening room where they are held for 2-3 months at
50-55 F (10-12.8 C) and a relative humidity of 5%. In
general, the longer a chesses is ripened, the less likely it is that
pathogens will survive in the cheese and cause foodborne illness.<br />
<br />
The latter procedure permits air to enter to the products so that the mold, which requires oxygen, will grow. <br />
<br />
Chemical
environment within a chesses becomes more hostile to mold growth, and
the range of microorganisms that survive and proliferate becomes
increasingly limited as: pH decreases, the salt content increases and
the available moisture decreases.<br />
<br />
After curing, the
surfaces of the cheeses are scrapped, and the cheeses are then cut into
small wedges and wrapped in the plastics cups. <br />
<b>Cheese processing: Roquefort, Gorgonzola and Blue Cheese<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCY7e16cfN5yYdu-B263E9mKUXbdzQcnLJ81KFTskpqaEo5Peews6qyj2Ko2VHK7bPDFEBVkYYo8rNDJeq08VTuzoe2G5m0U9dcQ7trvILos48Wu4b0GGn4dwxZOSJBWJT_hiR-2YlRUZA-jsxE8s4ExcTH5ybbN2zJDCXNw54PgbRoHAy1RV8rhqr/s1347/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1038" data-original-width="1347" height="333" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCY7e16cfN5yYdu-B263E9mKUXbdzQcnLJ81KFTskpqaEo5Peews6qyj2Ko2VHK7bPDFEBVkYYo8rNDJeq08VTuzoe2G5m0U9dcQ7trvILos48Wu4b0GGn4dwxZOSJBWJT_hiR-2YlRUZA-jsxE8s4ExcTH5ybbN2zJDCXNw54PgbRoHAy1RV8rhqr/w431-h333/1.jpg" width="431" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5360967791735939872.post-37676783158463764482022-09-16T07:52:00.002-07:002022-09-16T07:53:50.490-07:00Iodine deficiency disorder: Causes and symptoms Iodine (atomic weight 126.9 u/atom) is an essential component of the hormones produced by the thyroid gland. The importance of iodine as an essential element arises from the fact that it is a constituent of the thyroid hormones thyroxine and triiodothyronine. <br /><br />These hormones are essential for normal growth and physical and mental development in animals and man. <br /><br />While rare in the United States, iodine deficiency is a common condition in developing countries worldwide. People in areas far from water or at higher altitudes don’t get enough iodine through seafood or dairy. <br /><br />The most severe deficient soils are those of the European Alps, the Himalayas, the Andes and the vast mountains of China. <br /><br />Deficiency arises when dietary iodine intake does not meet requirements. The diet is likely to be deficient whenever the soil content of iodine is low, which is often the case in mountainous regions. <br /><br />An iodine deficiency can cause uncomfortable and even severe symptoms. They include swelling in the neck, pregnancy-related issues, weight gain and learning difficulties. <br /><br />Iodine deficiency leads to inadequate production of thyroid hormone that indispensable for brain growth and development. <br /><br />The iodine deficiency disorders consist of wide spectrum, including mental retardation, impaired physical development, increased prenatal and infant mortality, hypothyroidism, cretinism and goiter. <br /><br />One of the first signs of iodine deficiency is the enlargement of thyroid. This is a condition called goiter. Goiter is defined as an enlargement of the thyroid gland and cretinism is a term used for a severe form of iodine deficiency characterized by severe mental retardation. Thyroid slowly grows larger as it tries to keep up with human body’s demand for more thyroid hormone. <br /><br />Unexpected weight gain is another sign of an iodine deficiency. It may occur if the body does not have enough iodine to make thyroid hormones. <br /><br />This is because thyroid hormones help control the speed of metabolism, which is the process by which human body converts food into energy and heat. <br /><br />The most severe damage due to iodine deficiency occurs from the fetal period to the third month after birth, during which iodine deficiency can produce cretinism, an irreversible form of mental retardation.<br /><b>Iodine deficiency disorder: Causes and symptoms<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbGnmcYlv46vjPOMDX7Hui1CfDkOrK_KEJD0eTcnGtw2EuNsjm2URmQJiip4R23ASHIypfSxGjqjvQrG9D6bvc_wm0pW6Jfin8PDKpnEHM3mp1rUpJ2Q-zT52WnRM79zVMwJdJMWVHNgDxgFy7YBMfj7LtKErvfNdpH8A9VYca_kuCj9wKcToVHSNc/s1796/1.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="943" data-original-width="1796" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbGnmcYlv46vjPOMDX7Hui1CfDkOrK_KEJD0eTcnGtw2EuNsjm2URmQJiip4R23ASHIypfSxGjqjvQrG9D6bvc_wm0pW6Jfin8PDKpnEHM3mp1rUpJ2Q-zT52WnRM79zVMwJdJMWVHNgDxgFy7YBMfj7LtKErvfNdpH8A9VYca_kuCj9wKcToVHSNc/w441-h231/1.jpg" width="441" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: medium;">Goiter</span></b></td></tr></tbody></table></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5360967791735939872.post-33470466326022988252022-08-23T05:33:00.003-07:002022-08-23T05:33:09.893-07:00Function, deficiency and food sources of calcium<span style="color: #3d85c6;"><b>Physical Function</b></span><br />Structural component of bones and teeth; role in intracellular and hormonal secretion regulation, muscle contraction, and activation of some enzyme systems. <br /><br />Calcium is maintained relatively high concentration in the blood and extracellular fluids, where it is needed to facilitate such functions as blood coagulation and intercellular communications. Blood calcium levels are rigorously controlled so that if blood levels drop the body will rapidly respond by stimulating bone resorption, thereby releasing stored calcium into the blood. <br /><br />Calcium also enables human blood to clot normally and regulates our muscle contractions, including heartbeat <br /><br />The most well-known calcium function is to build and strengthen bones and teeth. The calcium in bones serves as a reservoir for calcium that is needed throughout the body. Calcium helps human bones to grow strong until the age of 20-25, when bone density reaches its peak. About 99% of the body’s calcium is stored in bones, and the remaining 1% is found in blood, muscle, and other tissues. <br /><br />Calcium also is the key factor in normal transmission of nerve impulses. Calcium binds to vesicles that contain neurotransmitters, causing a release into the neural synapses (junction between nerve cells). This allows the flow of ions in and out of nerve cells. If calcium is lacking, nerve-cell function will fail. <br /><br />Calcium is a key component of the cell membrane and controls cell permeability and electrical properties. <br /><br />In order to perform daily functions, the body works to keep a steady amount of calcium in the blood and tissues. If calcium levels drop too low in the blood, parathyroid hormone (PTH) will signal the bones to release calcium into the bloodstream. <br /><br /><span style="color: #3d85c6;"><b>Deficiency symptoms</b></span><br />A low calcium intake during the growing years limits the bones’ ability to reach their optimal mass and density. <br /><br />The symptoms of calcium deficiency include rickets, osteomalacia, osteoporosis, scurvy, tetany, parathyroid hyperplasia, stunted growth, laryngospasm. <br /><br />Deficiency of calcium in young girls causes late puberty, irregular menstruation, excessive bleeding with crampy pain during this period, anemia and lowered state of body resistance against infection. <br /><br />A more serious deficiency of calcium, called hypocalcemia, results from diseases such as kidney failure, surgeries of the digestive tract like gastric bypass, or medications like diuretics that interfere with absorption. <br /><br /><span style="color: #3d85c6;"><b>Food sources</b></span><br />Calcium is found in milk, milk products, sardines, clams, oysters, cheese and dairy foods, dark green vegetables (turnip greens, broccoli, legumes), dried fruits and nuts. <br /><br />Calcium is classically associated with dairy products: milk, yoghurt and cheeses are rich sources of calcium, providing the major share of calcium from foods in the general diet in the United States and Canada. <br /><br />When substantial amounts of grains are consumed, for like breads or as maize, these can be important sources, although the calcium in cereals tends to be less bioavailable than that in dairy products.<br /><b>Function, deficiency and food sources of calcium<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7iE8EHnARN0KXg0aBmMwGPGl-8SqsesV7akyi0YYOm0uKQvXNQl7jLVdcjBJ-mIoVII1hPjoKuv9vd82tbntkYISydlfXxILARDmld3xEslBGNQjOE46PjxG6_zpFAp8Ff4lY_u3lvfjCFkyR9lClgCVSHlokD8A2f1u5okfG2GVaC_gMzcI7qYLB/s846/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="564" data-original-width="846" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7iE8EHnARN0KXg0aBmMwGPGl-8SqsesV7akyi0YYOm0uKQvXNQl7jLVdcjBJ-mIoVII1hPjoKuv9vd82tbntkYISydlfXxILARDmld3xEslBGNQjOE46PjxG6_zpFAp8Ff4lY_u3lvfjCFkyR9lClgCVSHlokD8A2f1u5okfG2GVaC_gMzcI7qYLB/w442-h294/1.jpg" width="442" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5360967791735939872.post-36508323485356295642022-07-25T20:30:00.005-07:002022-07-25T20:30:39.352-07:00Hypokalemia - Potassium deficiencyHypokalemia is when the amount of potassium in the blood is too low. It’s an electrolyte. Electrolytes conduct electrical impulses throughout the body. The adult human body contains about 250g of potassium. It is entirely present in the cell, while normal human plasma contains only about 5 milliequivalent of potassium of potassium per liter. <br /><br />Potassium needed to keep human muscles, nerves and heart working well. Its main functions are: regulating muscle contractions, sending nerve signals, and regulating fluids. Human also need potassium for a healthy digestive system and bone health. <br /><br />Common signs and symptoms of potassium deficiency include muscular cramps and twitching, muscular weakness, muscle aches and stiffness, tingles and numbness, even actual muscle damage, reduced or absent reflexes, fatigue, fragile bones, irregular heartbeat and other cardiovascular irregularities, changes in blood pressure, kidney failure, lung failure, digestive symptoms, and disturbances in conductivity and contractibility of heart muscle. <br /><br />The skin and muscle tone will be bad. The flesh does not cling firmly to the body’s bony framework. Lines and wrinkles fill the face and neck. <br /><br />Potassium depletion results in muscular weakness and mental confusion and is reflected in electrocardiographic changes and loss of smooth muscle motility e.g., in the intestine. <br /><br />Mental symptoms can include nervous disorders of various types, anorexia, insomnia, a slowdown of cognitive processes, and depression. Death in potassium deficiency may result from cardiac or respiratory failure or from paralytic ileus. <br /><br />There are certain health situations that can make a person more susceptible to suffering from a deficiency of potassium. These include alcoholism, health conditions requiring the use of certain types of diuretics, periods of high stress and illnesses or conditions that result in extended periods of diarrhea and vomiting. <br /><br />Some situations of people own making can contribute to potassium deficiency. These include excessive caffeine intake and a diet made up of mostly processed foods. Millions living in today’s civilization and eating its commercialized, processed foods have a potassium deficiency. <br /><br />Consuming excessive amount of salt daily can also attribute to the decrease of potassium in the human body. <br /><br />However, hypokalemia is rarely caused by dietary deficiency alone. It can be caused by a number of factors, including fluid loss, malnutrition, shock, using certain medications, and medical conditions like kidney failure. <br /><br />Deficiency can occur as a result of vomiting, diarrhea and chronic usage of purgatives. It may also occur as a result of urine loss in wasting disease and starvation, overdosage with drugs. <br /><br />Prevention is always better than trying to cure illness or repair damage. Risk of developing hypokalemia can be reduced by eating a diet full of foods that contain potassium. If the patient had been diagnosed with hypokalemia or potassium deficiency, ensure he eat foods like: lentils, oranges, bananas, dried apricots, low fat milk, spinach and broccoli, brown rice, yogurt. <br /><br />Potassium supplements are usually the first course of action for levels that are too low. Supplements are mostly effective if kidneys are in good shape.<br /><b>Hypokalemia - Potassium deficiency<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPE0T3W2vOtOBvibX5oeQHpw-3R2xl70qn5avNpT8xtOz8kJkR8IOjiKS41Ny1cdWCZntTCLZU89nX_Cn3_w_BbkcTfmL_IjThnXuOhl0jNVHEDJJce4Ddyqgk__zNuU9PtJVMgRjkvO-83L2PGUKAgF3LrND7_z8pSXRHB3IdfJLRewehYqVJlF4I/s933/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="933" data-original-width="804" height="435" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPE0T3W2vOtOBvibX5oeQHpw-3R2xl70qn5avNpT8xtOz8kJkR8IOjiKS41Ny1cdWCZntTCLZU89nX_Cn3_w_BbkcTfmL_IjThnXuOhl0jNVHEDJJce4Ddyqgk__zNuU9PtJVMgRjkvO-83L2PGUKAgF3LrND7_z8pSXRHB3IdfJLRewehYqVJlF4I/w375-h435/1.jpg" width="375" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5360967791735939872.post-70123973011616215142022-06-27T22:40:00.000-07:002022-06-27T22:40:52.106-07:00Nutritional component of eggsEggs contain ample essential proteins, fats, vitamins, minerals, and bioactive compounds, and their compositions and net amount could be influenced by strain, age, hen diet, and environmental conditions. All these nutrients are in highly protected form. Nature has provided the protection to egg, from deterioration, by egg shell then by shell membranes and finally by the antibodies present in the egg. <br /><br />Eggs are sources of high-quality proteins (each provide 6 grams of animal proteins) and are in fact the standard against which the protein quality of other foods. Egg proteins have been proved to possess antioxidants, such as phosvitin which contains large amount of phosphoserines, ovotransferrin that can chelate with Fe3+, and ovalbumin that can covalently bind to polysaccharide to enhance its antioxidant activity. <br /><br />The fat content of eggs 6 grams is entirely in the yolk, the amount being equal to the amount of protein in the whole eggs (3 grams in the yolk and 3 grams in the white). Eggs are rich in unsaturated fatty acids. <br /><br />Eggs are rich in cholesterol and recent studies indicate that cholesterol from eggs does not have a negative effect on serum cholesterol levels. <br /><br />They provide important sources of phosphorus, calcium, potassium, and contains moderate amounts of sodium (142 mg per 100 g of whole egg). <br /><br />It also contains all essential trace elements including copper, iron, magnesium, manganese, selenium, and zinc , with egg yolk being the major contributor to iron and zinc supply. The iron in the yolk is valuable in helping to meet the required intake of this key mineral. Eggs are low in calcium, which is discarded in the shell. <br /><br />The presence of such minerals and micronutrients in egg is quite interesting as a deficiency in some of these (Zn, Mg, and Se) has been associated with depression and fatigue and development of pathological diseases. <br /><br />Fat soluble vitamins A, D, E are present in the yolk; water soluble vitamins B complex are present in the white, the yolk or both. As a nutritional source of vitamin D, eggs rank second only to fish liver oils.<br /><b>Nutritional component of eggs<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDXUtYrgy9ktrlN8sqWreoQVKBwXutMxwLLzwgzzGJmicTWdiB_x6V7FgHINy_rykjE55pEz7Zl8dqpGWHfwwhk8jttYX8O7Z4saSvIyVIjUf44Zu9ofhVASolmVWwRHq1Rwxm0sAtlMNXHVp4cvwC7S1O8eJO5EpLm789Fu47lco3ZPtjavIKwLvF/s590/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="392" data-original-width="590" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDXUtYrgy9ktrlN8sqWreoQVKBwXutMxwLLzwgzzGJmicTWdiB_x6V7FgHINy_rykjE55pEz7Zl8dqpGWHfwwhk8jttYX8O7Z4saSvIyVIjUf44Zu9ofhVASolmVWwRHq1Rwxm0sAtlMNXHVp4cvwC7S1O8eJO5EpLm789Fu47lco3ZPtjavIKwLvF/w411-h274/1.jpg" width="411" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5360967791735939872.post-37118229736374030222022-05-21T01:59:00.004-07:002022-05-21T01:59:50.351-07:00What are the functions of vitamin A?A fat-soluble nutrient, vitamin A, also known as retinol, has many important functions. Vitamin A is converted to light sensitive pigments in receptor cells of the retina, the light sensitive layer of the eye. <br /><br />Vitamin A is also required for healthy reproduction and lactation. Vitamin A helps form and maintain healthy teeth, mucous membranes, skeletal and soft tissues and skin. It supports cell growth, immune function, fetal development, and vision. It is also known as retinol because it produces the pigments in the retina of the eye. <br /><br />Vitamin A helping human body's natural defense against illness and infection (the immune system) work properly. Scientists claim that vitamin A is ‘the anti-infective vitamin,’ enabling body surfaces to act as a barrier to invading micro-organism and toxins. <br /><br />One of its physiological functions is the formation and maintenance of epithelial tissue, which contributes to the body immune system. Epithelial cells (those cells present in the lining of body cavities and in the skin and glands) require vitamin A. <br /><br />Provitamin A carotenoids, β -carotene is an antioxidant. Antioxidants protect cells from damage caused by substances called free radicals. <br /><br />Free radicals are believed to contribute to certain long-term diseases and also play a role in aging Lack of vitamin A in the diet will result in the drying up of the body cells which could lead to dermatitis, dry hair or night blindness. <br /><br />Good sources of vitamin A (retinol) include: cheese, eggs, oily fish, fortified low-fat spreads, milk, yoghurt, and liver. Vitamin A is also available in dietary supplements. It most often comes in the form of retinyl acetate or retinyl palmitate (preformed vitamin A), beta-carotene (provitamin A) or a combination of preformed and provitamin A.<br /><b>What are the functions of vitamin A?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip47JL-4NYDSOIUbDr0IOEURSq6-ZeJjiUSESfetECDKAs3h_3tQv_Ewf1jkdRUXUFU6eum9oauxJyNW7W4bZK_qYCbiFwL_pa4ZO3vCa-W4J_1QJWHIvLl8o9ZNOCpnooOTWhwd1wkp_RjracMHOGjdetksNolHq6ZVzxEyju0ZjEXHOgUzXaV4AL/s1200/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip47JL-4NYDSOIUbDr0IOEURSq6-ZeJjiUSESfetECDKAs3h_3tQv_Ewf1jkdRUXUFU6eum9oauxJyNW7W4bZK_qYCbiFwL_pa4ZO3vCa-W4J_1QJWHIvLl8o9ZNOCpnooOTWhwd1wkp_RjracMHOGjdetksNolHq6ZVzxEyju0ZjEXHOgUzXaV4AL/w463-h308/1.jpg" width="463" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5360967791735939872.post-75010899256079919732022-05-10T10:50:00.001-07:002022-05-10T10:51:19.543-07:00Healthy diet and nutrition during pregnancy Both the quality and quantity of the diet during pregnancy critically influence the health of the mother and her unborn child. The most common nutritional concern of women during pregnancy is excessive weight gain.<br />
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They need to be encouraged to maintain a healthy diet and sufficient exercise throughout pregnancy. Inappropriate weight gain can place the newborn at greater risk for infection, illness, disabilities, and even death.<br />
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Women with eating disorders are often underweight at conception, increasing the risk of delivering a low birth-weight infant.<br />
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Some women experience pica (persistent eating of foods that have not nutrient value). Nonfood items most commonly craved and consumed by pregnant women with pica include ice or freezer frost, laundry starch or cornstarch.<br />
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Pica behavior may lessen the nutritional level of the mother and her fetus since the mother may not eat nutritious foods in sufficient quantity, which can lead to poor weight gain, low birth weight and intrauterine growth retardation.<br />
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Also, the substance that the woman is eating may have harmful effects to the maternal fetal unit. As part of preconception counseling, as well as good health practice during pregnancy and lactation, women should avoid alcohol, smoking, recreational or illegal drug use and take only those medications approved by her physician.<br />
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Women who drink 2 – 3 cups of coffee each day have a daily caffeine intake about 300 mg. Caffeine decreases the absorption of iron, which has a direct effect in the maternal fetal unit. During pregnancy, the caffeine has long been suspected of causing adverse effects in pregnant women because it increase heart rate, acts as a diuretic, and stimulate the central nervous system. Caffeine consumption during pregnancy may lead to caffeine withdrawal symptoms in new born.<br />
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Aspartame (found in some artificial sweeteners) contains the amino acid phenylalanine and should be avoided by pregnant women because high levels of phenylalanine can lead to impaired fetal brain development and result in mental retardation. It also aggravates the stress response in the brain, making the women even more prone to nervousness. Women with a metabolic disorder called phenylketonuria (PKU) should avoid it.<br /><b><span style="color: #2b00fe;">Healthy diet and nutrition during pregnancy <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3wR3uBJS9VDeS7X4Yjl5NQiltFEE-A3DRPf_AHphDjBmJoJuvEru7d5IhkhTZxk3If4thqr0CG13OepxpuCIn7oRwf8MatGsGS7WNrx8okcG8lxczrTYkeTZVEI5s5wchqdSqd-05cV3beP7BsvbSPiLJo9Dyjn1QV5zaybBW6CNgHSAx650du3CW/s1360/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="956" data-original-width="1360" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3wR3uBJS9VDeS7X4Yjl5NQiltFEE-A3DRPf_AHphDjBmJoJuvEru7d5IhkhTZxk3If4thqr0CG13OepxpuCIn7oRwf8MatGsGS7WNrx8okcG8lxczrTYkeTZVEI5s5wchqdSqd-05cV3beP7BsvbSPiLJo9Dyjn1QV5zaybBW6CNgHSAx650du3CW/w437-h308/1.jpg" width="437" /></a></div></span></b>
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