Antirust substances make of nuts “more healthful” the oleaginosas fruits

A research made in the United States disclosed that, between the oleaginosas fruits, they are the most recommended nuts for a healthful diet for containing the highest level and the best quality of antirust substances - substances that help to prevent illnesses.

According to study, a handful of nuts contains two times more antirust than a handful of chestnuts, almonds, peanuts, pistachio nuts, hazelnuts, chestnut-do-Pará, chestnuts of cashew, macadâmias or nut-part.

Moreover, the antirust substances gifts in the nuts have greater quality and power of what of the other analyzed dry fruits.

The research - lead for a scientist of the University of Scranton, in the Pensilvânia (northeast of the United States) - also concluded that the antirust substances found in the nuts are between two the 15 more powerful times of what of the vitamin and, also known for its antirust benefit.

The study it was divulged in a meeting of the American Chemical Society, carried through in the city of Anaheim, in California (west of the country).

The antirust substances hinder chemical reactions that cause changes in the molecular structure of the cells of the body.

According to researcher Joe Vinson, that led the study, all the oleaginosas fruits have good nutricionais qualities. They contain proteins of high quality, many vitamins, minerals and staple fibres.

Previous research had demonstrated that the regular consumption of small amounts of oleaginosas fruits can reduce the risk of cardiac illnesses, some types of cancer, diabetes type 2 and other problems of health.

But Vinson says that the portions of these consumed fruits must be small. Seven to the day are the sufficient to get the benefits for the health discovered in the studies.

The researcher said despite it has another advantage in choosing the nuts as antirust substance source.

“The heat of the torrados fruits generally reduces the quality of antirust substances, but the people generally eat the raw nuts. Therefore, they are more efficient”, explained.

Eggs of Virgin, one would iguaria Chinese cozida in piss.

In the majority of the places of the world, the spring is marked by the coloring and smells of flowers unclasping, but in Chinese cities as Dongyang I smell it characteristic is of piss for the streets. I do not smell it of drunk foliões mijando in walls and alleys, but emanated of great Egg vases of Virgin. Known for dan Tongzi (literally boy egg ") they are one old listed culinária tradition as part of the cultural património of Dongyong, fellow creature to tea eggs - eggs cooked in soy gravy and vinegar. The only difference is that the Eggs of Virgin are cooked in piss.

Salesmen collect piss of virgin boys in the schools of first degree around of the city and use as the main ingredient for its incpmum would iguaria of street. Buckets of plático are placed outside of the classrooms and the boys are remembered to make pee in them, unless they are sick. The pee is then used daily pay-to cook eggs, the rind then is lightly broken to allow that the flavor adentre and after that is cooked again.

All the hard process of stew and lathe of one day entire. Some people say that they have the flavor of the spring, while others affirm that they are so gostosos that they could eat a dozen per day.

According to local belief, the Eggs of Virgin help to diminish the heat of the body to help to face the hot days of summer, and improve the sanguineous circulation, despite piss does not contain, basically, no propitious substance for the health human being.

One chef of local kitchen said that it plans to export the “technique” so that people of ocidente can prove the taste of the such egg. Of any form, if you were interested in proving, are enough to obtain a bucket of piss and stocking dozen of eggs to know the delights of mijados eggs.

Apple prevents cardiac illnesses

A new study presented in American Dietetic Association (ADA) in the annual Conference of Feeding and Nutrition it disclosed plus a benefit of surprising health acquired by the apple ingestion.

According to research made in the University of Michigan Health System, to eat apples and derivatives estresse reduces it oxidativo in the organism, it increases the cardiac function and of the health and reduces the high pressure and the cholesterol. He is not toa that when I small age my father said always me:
“Ein Apfel am Tag… und Ihr Doktor bleibt arbeitslos”, that is, “an apple per day… and its doctor goes to be dismissed”.

For the study, the scientists had tested the effect of the pectina of apple, a rich composition in staple fibres found in apples (logical), and they had used in rats that were inclined to the obesidade. They had compared the rats in the groups of apple and the other group of rats fed with a diet standard without apples. All the rats consumed constant amounts of the total of calories, sugars and staple fibres.

In the end of the period of evaluation, the rats in the groups of apple had presented considerable improvements in the health in general, with little cases of cardiac illness that the group of rats that was not fed with apples.

E this research was a little more ahead. They had caught the group of rats that was fed with apples, and had added an American typical diet, with high text of fat. Together with this greasy diet, a made liofilizado entire apple dust was given to the group. It is as if it was a concentrated nutricional apple supplement. The results had shown a benefit of health of the heart that was beyond the cholesterol reduction by itself “, explain the Dr. Mitch Seymour, leader researcher of the study.

The powerful antirust substances and fitoquímicos in apples help to reduce the actual damages for the free radicals. As result, the main markers of the cardiac illness are mitigated.

The apples are equally beneficial for the digestive system, because they supply to the intestine healthful bacteria and if you to want to prevent cancer development, know that the apple rind is rich in composites triterpenóides that they hinder the formation of cancerous cells. But also, unhappyly, she is rich in agrotóxico. Thus, it prefers apples organic or then it washes them very well. It leaves them in a solution of 1litro of water with a sodium bicarbonate soup spoon. It leaves apples of gravy at least one hour. Later it washes them in current water still more.

How and when appeared the tinned food?

It was created in century XIX to take care of to basic a military necessity: to conserve foods for armies in campaign. Process that it prevents that the food ruins, preserving it in containers closed and esterilizados by heating, started to be developed in France for cook Nicolas Appert, in 1795. Its bigger motivation rewards was offered it for the French government who developed a method that hindered deterioration it foods for consumption them troops it country. Appert used covered with corks and stamped glass jars with wax, kept in water fervente to preserve, among others things, soups, juices, laticínios and candies. The result of this experience was published in a book that arrived at the hands of the English trader Peter Durand. In 1810, Durand patented the use of containers coated with tins, the future can, beyond the vasilhames of glass used by Appert. In 1815, the French and British soldiers already fed themselves with tinned.

In 1830, these products had left of being, in the Europe, military exclusiveness, but the search for soups, sardines, peas and tomatoes vendidos in the new type of packing was weak because of the high price. Exactly thus, the newness arrived at the United States, where, in 1926, the texana company Hormel launched a product that would make much success: the presuntada one in can of famous mark Spam (whose name - abbreviation of spiced ham, “spiced ham” - curiously capsized synonymous indesejado email). From the decade of 30, the tinned ones if had become all popular in the planet and today about 200 billion cans of food they are produced annually.