We are often told, food is the best way to keep fit and avoid the body not being able to respond to the attacks and the stress of daily life. Modern habits change and it is often forgotten that the body needs, we can find in the daily food. Still need to be able to get good food, cook them properly, learn how to vary them… Even though, it is possible to find the sources of inspiration of good food by oneself to avoid stress and health problems, there are many books on the subject, as the Venus Factor weight loss diet. «»»»» Eating well to relax! You feel edgy, irritable or feel a diffuse discomfort. It is difficult to escape the stress that poisons our everyday life! The contents of your plate – minerals, trace elements, vitamins, amino acids and acidic fatty – can help you to fight effectively against this scourge of modern times. More than 110 recipes for soothing virtues! Gazpacho of avocado with crab, terrine of whiting with fresh herbs, exotic chicken soup, lamb Tagine with dried fruit, roll of Ham with ricotta, sautéed gourmet pea, raspberry cake, shrimp mousse banana lemon and anise… of recipes that will help you to unzip! Damien Galtier is dietitian and consultant in a hospital. He is also author and journalist in the fields of nutrition and the form. By the same author, published the First editions: the little book of recipes omega 3, plan for beginners and lose weight in family. »
The first objective of the human species was to eat to survive, so to adapt to the constraints of the medium. In recentdecades, we can answer the question ‘How to eat for better living’. More recently, the ‘better life’ became the ‘betterageing’. And if we could slow down aging by an appropriate diet. A dream for some, one reality for others!
Indeed, in two regions of the globe, the Japan Okinawa and the other and in Crete, the population has a life expectancy far superior to other regions of the globe. And it is the power which has emerged as the crucial factor responsible for thelength of life. The Mediterranean diet has acquired in recent years much notoriety, both at the level of the general publicthan among agricultural producers and scientists. This regime is characterized by a high consumption of cereals, vegetablesand fruit. It has however little red meat, particularly beef, and very little milk and butter but a little cheese, yoghurt and fish.Lipids are added in the form of olive oil (rich in oleic acid, a fatty acid Mono). Finally, red wine is consumed moderately andduring the meal.
The five essential components to obtain a beneficial health outcome are:
The reduction of saturated fats from milk products, meat and meat products (except poultry).
The increase in oleic acid (mono fatty acids) derived from olive and rapeseed oil.
The reduction of linoleic acid (Omega 6) present especially in sunflower oil.
The increase in alpha-linolenic acid (omega 3) from rapeseed oil.
The increase in the natural antioxidants found in fruits and vegetables.
The Mediterranean diet seems to correspond to what is considered today be good food hygiene and serve as foundation for the Venus Factor diet. This hygiene begins withconsumption of tar, non-bleached but complete products, fresh and even organic natural (especially for cereals, legumesand oil). Get good products is not enough, but also Cook without damaging their constituents. It will consume preferablyraw, marinated, or cooked ‘al dente’. Avoid to Browning, grilling or scalded by using baking modes (low heat, soft steam,papillote, bain-marie, poaching, temperature < 180 °… rotating heat oven).
Fruit: 1 to 3 times a day including fruit juice 1 to 2 times per day. Salad: 1 to 2 times per day. Greens: 1 to 2 times per dayincluding Diamondback 1–3 times per week. Root vegetables: 1 to 3 times per week. Whole grains, slice of wholemeal breador portion of rice: 1 to 2 times per day. Legumes, tofu: 1 time per day. Canola and olive oils: 1 to 2 tablespoons per day.Fish: 2 to 4 times per week including fatty fish 1–2 times per week. Crustaceans: 1 to 2 times per week. Molluscs: 1 to 2times per week. Shells: 1 to 2 times per week. Eggs: from 6 to 8 per week (excluding and cakes). Poultry (meat and liver): 1to 2 times per week. Milk or soy or almond cream: 1 time per day. Yogurt or products fermented soy–based, cow or sheepmilk: 1 to 2 times per day. Mineralized water: 1 to 1.5 litres per day. The: 1 to 3 cups per day. Wine: up to 40 cl per day.
They are fresh, canned or frozen foods, fruits and vegetables are the almost exclusive source of vitamin C for the human organism. They also provide vitamins of Group B, beta carotene (provitamin A) (which could explain their protective effectagainst cardiovascular disease and some cancers), a non-negligible amount of minerals and trace elements (potassium,magnesium, calcium, iron, copper etc) and polyphenols.
They are also rich in fiber facilitating intestinal transit. Public health agencies recommend eating at least 5 fruits andvegetables per day. The key is to eat 2–3 fruits per day. Regardless of whether it is at the end or at the beginning of themeal, breakfast or snack time, or between meals. Whatever the time, the fruit keeps its nutritional qualities.
nutrition-tips-fruit. The major reason is the risk of choking that may cause but also the risk of Peanut Allergy that can haveserious consequences for toddlers. Yes. Prunes, thanks to their high content of fibers (13 to 16 grams per 100 grams onaverage), play a ‘mechanical’ role in accelerating and stimulating the functioning of the intestines. Their laxative propertiesare also due to the presence of certain sugars (sorbitol, xylitol), present at a high level (20% of carbohydrates).
Provitamin A is especially abundant in vegetables and fruits strongly coloured yellow, red or green (carrots, spinach,watercress, cabbage, mangoes, apricots…). While vitamin C goes hand in hand with the acidity of the product (blackcurrant,guava, parsley, pepper, kiwi, lemon and other citrus…). This is why old school new body F4X protocol states it is necessary to “vary” fruit.
Generally vitamins are the most colourful parts of fruits and vegetables (in the greenest leaves of salad).
Vegetarian food is rich in linoleic acid, an omega-6 Polyunsaturated fatty acid, but it contains only small amounts ofomega-3 fatty acids and alpha-linolenic acid (ALA). In addition, the vegetarian food is virtually deprived of the EPA (fattyacids) and DHA, which are an extra important for good health.
They are often absent because they come primarily from the fish. Women who are vegetarian have less DHA in milk that another not vegetarian and get close to the Venus Factor Body Shape. For example, Chinese women on the island Zhangzi have up to 2.78 percent DHA in their milk, sothis is also based on the origin of the product and the place that food should be monitored.
Herbivores are animals that eat only plants. Their bodies are made for a vegetarian diet, and they have enzymes in the liver that can turn so short chain fatty acids and their derivatives long chain.
The human body is capable only to transform a small amount of ALA into EPA and DHA. It is not known how this transformation is effective, studies showed different results. A limiting factor is that the same enzymes are used totransform both linoleic acid (omega-6) and ALA (omega-3), and it can be done simultaneously.
However, there are other studies where processing the LFS have been slightly more efficient. The process still seems to beinefficient and depending on many factors. This is why it is important to include long–chain EPA and DHA fatty acids in the diet.
DHA deficiency may seriously harm the eyes and the brain of the fetus, so it seems important for pregnant women to thinkabout include an intake of DHA in their diet. For those who don’t eat animal products (vegetarian), there will probably add-ins available in the future with EPA and DHA from marine plant extracts. In the meantime, don’t forget to consult your doctor.
Spirulina is very fashionable in the radius of food supplements and a key element of the old school new body program. The vernacular name exists in two different genera offilamentous cyanobacteria:
* Arthrospira, edible, used in cures.
* Spirulina, non-comestible.
Spirulina: blue–green algae health and prevention
Spirulina used as food supplements products is made from different species but only the genus Arthrospira. This natural product is a very present alga on the Earth for billions of years. Spirulina is part of a family named cyanobacteria. It is alsocalled blue–green algae and Spirulina is a form of filament which is wound spirally on itself. It measures one–tenth of mmapproximately.
Spirulina has appeared on Earth with the first sources of human beings alive. Spirulina grows only in warm aquaticenvironments and is today in its natural state in tropical zones, as in freshwater lakes, shallow and rich in trace elements.
Spirulina is a micro algae discovered in Chad by french researchers in the 1950s. His analysis showed that Spirulina has anutritional value unmatched! The peoples of the region had also already felt this contribution and the alga Spirulina is partof eating habits for several thousand years of this people. This which explains also noted and stronger, health statuscompared with neighboring peoples. Spirulina is also an essential nutrient for the pink flamingos! There are approximately2 000 species of cyanobacteria and 36 species of Arthrospira. The main species available on the market is the Arthrospiraplatensis, which is grown in California and Hawaii, Afrique de l’Ouest (Côte d’Ivoire and Burkina Faso in particular).
Spirulina organic super dietDans rays, it is now possible to find many brands offering Spirulina–based food products. Irecently tested the food supplement of the laboratories SUPER DIET. The latter is designed to provide to the Agency a largeamount of protein. It is ideal after a pregnancy, a convalescence or even a vegetarian diet, for example. but little alsosupplement periods such as seasonal changes.
As we know, proteins are essential to the human body (as shown in several studies or regimes such as the Dukan diet).Proteins have a very important role in the process of functioning of our bodies, this as a whole. Also they contribute to themaintenance of good health of muscles, hair, nails, skin. When proteins are missing to the body, it will draw its reserves andwill have consequences much fatigue as apathy, loss of hair, brittle nails, or sometimes lower the immune system. It istherefore important to avoid this protein deficiency and the SUPER DIET laboratory have developed a dietary supplementbased on SPIRULINA.
This dietary supplement Super Diet SPIRULINA contains Spirulina Platensis is a microscopic blue-green algae and whichproliferates in fresh water. Its protein content is unmatched: it contains 3 times more than the meat. But it also containsmany vitamins, minerals (iron, magnesium, selenium, phosphorus…), and essential fatty acids that confer exceptionalbeneficial properties for the body in the event of General fatigue.
Available in pharmacies, parapharmacies and organic stores, this type of dietary supplement is a concentrate of energywhich is highly profitable throughout the body, which should generally be cure over a period ranging from 3 to 4 weeks. Itis strongly recommended to have a correct and balanced diet, because Spirulina does not replace a quality hygiene, butcomplements and improve your well-being.