Medical Training for Health

Archive for the ‘Food and Nutrition’ Category

Stroke is brain damage caused by interruption of blood supply to the brain. This can be fatal for the patient who suffers, and its consequences are really pitiful. It is therefore necessary to maintain good health and care by exercising and taking a good diet to prevent them.

Also as a preventive have been studied several foods that can help us to emphasize prevention and including chocolate, which has again been noted for its health benefits, particularly in an investigation conducted by experts from Johns Hopkins University who have discovered that chocolate may prevent cerebrovascular stroke. Read the rest of this entry »

Once you have conceived, the baby has nine months of growth and change to prepare itself for the outside world. There are numerous physiological changes to the mother as the baby grows inside her, and many emotional changes and discoveries for both parents. As soon as a woman realizes she may be pregnant, she should schedule as an appointment with a gynecologist or obstetrician. The doctor will perform a blood test that can confirm the mother’s pregnancy status.

Once a woman finds that she is pregnant and decides to proceed with the pregnancy, her doctor will schedule her monthly exams, for a mother’s health, and the health of her baby, she is advised to take so-called prenatal vitamins during pregnancy. These specially formulated multivitamins make up for any nutritional deficiencies in the mother’s diet. While the supplements contain numerous vitamins and minerals, their folic acid, iron, and calcium content are especially important.

Some prenatal vitamins can cause nausea in an already nauseous pregnant woman. If your prenatal vitamins make you sick, talk to your doctor. He or she may be able to prescribe a different kind of prenatal vitamin. Through the 28^th week of pregnancy. Then she may see her doctor every other week from the 30^th week to the 36^th week. After the 36^th week of pregnancy, she should be seen every week until delivery. Delivery should occur before the 42^nd week.

What is the nutritional value of carob?

1. Nearly 8% is protein
2. It contains natural sugar, nearly 46%.
3. It contains some B vitamins
4. Contains some minerals like calcium, magnesium and potassium
5. Contains some bits of other minerals such as iron, manganese, chromium,
copper and nickel. Read the rest of this entry »

For those who enjoy the chocolate there a substitute that is processed in a sanitary condition is the carob = CAROB. It is a much better than chocolate. Does not contain these toxic substances and pollutants. It does not require sugar because it comes naturally and with its sweet taste. It does not require fermentation to develop its taste like chocolate. It is superior to chocolate.

A carob is commonly called “Pan de San Juan”. The seeds are finely ground into flour carob. It is a rich source of these important nutrients: Thiamin – B1 Riboflavin – B2, niacin, vitamin A and calcium. The Carob also contains potassium, phosphorus, magnesium, silicon and iron. Rich in natural sugars, low in starch and fat (2% vs fat. 52% fat chocolate). Read the rest of this entry »

Chocolate contains a substance called “Methylxanthines” that results in physical and physiological changes in humans.

This item is also found in coffee and colas.
People ignore this damage because they are not well known, however, its effects are very serious. The chemical nature of the substance is harmful to health. This can alter the protoplasm of the body’s cells. Read the rest of this entry »

Though include seafood in your diet is a very healthy habit, some considerations must be taken to prevent problems from their consumption, because these foods require careful conditions for preservation, and can even cause allergic reactions.

A poor care, ie where products are exposed to heat and are kept in places with poor hygiene, may be responsible for guests suffering from infections caused by bacteria such as salmonella and cholera, diseases that are characterized by symptoms such as diarrhea, fever and abdominal pains, which appear between 10 hours and 3 days after consumption of contaminated food.

It is therefore important to refrain from consuming raw shellfish, or unknown, avoid those that are sold in stalls or in places where there are no refrigerators to keep them, and if prepared at home should seek to be the shortest possible time off freezer or refrigerator. Read the rest of this entry »

The so-called “fruits of the sea” are rich in protein and minerals, so they are excellent substitutes for meat during Lent, in addition to that may be part of the daily diet. However, its consumption should be careful to avoid allergic reactions and intoxications.

The sea contains huge diversity of animals that may be surprised by their abilities, migratory behavior, adaptation to different climates or because of their bright colors and shapes. However, there is another reason, much closer to us, which leads us to admire the wealth of the oceans: the nutritional value of these species to the human diet.

In addition to mammals (including whales and seals), reptiles (turtles) and fish (shark, tuna, sardines, herring, snapper, hake and cod among many others), the capture of marine animals for food has a special preference for large group known species such as shellfish, which are creatures without a backbone (invertebrates) living in different ocean depths and are used in many dishes. Read the rest of this entry »

Swallowing small amounts of zinc can cause poor resistance to disease, lack of appetite, loss of taste and smell, slow wound healing, white spots on nails, hair loss, battered-looking skin, dandruff, low child growth, slow sexual maturity during puberty, abnormal functioning of the male reproductive organs, inadequate mental performance and even abnormal and malformed births the baby in the womb.

For this reason it is very important that this trace is introduced through a varied and balanced diet that includes:

- Seafood.
- Meat and offal from beef, lamb and pork.
- Birds such as turkey and chicken (especially thighs and legs).
- Egg.
- Milk and its derivatives.
- Whole grains and fortified cereals.
- Peanuts, walnuts, almonds, hazelnuts and pumpkin seeds.
- Legumes such as beans, broad beans and peas.
- Peel potatoes, onion, garlic, parsley and mushrooms.
- Mustard.
- Brewer’s yeast. Read the rest of this entry »

Some studies have shown that many people suffer from lack of this important mineral and, therefore, present problems related to disease resistance, wound healing, cell regeneration, nutrient utilization and disposal of waste compounds. Include in your diet and invigorate your health!

Zinc is a bluish-white element belonging to the group of minerals that humans need to eat very small amounts (trace), but this does not mean unimportant. On the contrary, their presence is vital in many body processes and to a large extent, it depends on our ability to tackle diseases.

Under normal conditions we can find 2 to 3 grams of zinc in the body of an adult, they are concentrated mainly in bones, teeth, muscles, leukocytes (blood cells whose function is to fight infections or foreign bodies), skin , hair and testicles. Thus, by volume is second in importance as a trace element, only after iron. Read the rest of this entry »

Folic acid also known as vitamin B9 and is a vital element in the growth stage, then in combination with vitamin B12 (found naturally in milk, cheese, eggs, liver, kidney, fish and meat) is involved in building DNA (deoxyribonucleic acid, protein that contains genetic material governing the metabolism of cells) and in the formation and maturation of red blood cells (elements in the blood which carry oxygen throughout the body).

It is also responsible for:

- Prevent the onset of cold sores.
- Promote the health of the skin.
- Delay the onset of gray hair.
- Increase milk production.
- Protect against the attack of intestinal parasites and food poisoning. Read the rest of this entry »