We often say that soy can be a substitute for meat for those who belong to a vegetarian. Soy is a storehouse of nutrients and You can get the health benefits of soy-based products such as soy milk, tofu, bean sprouts, beans, and starchy sauce.
Soy is a kind of nuts are found in East Asia. They are classified as oil seeds. Soybeans are considered as a complete protein because of a number of essential amino acids. The benefits of soy found in countries such as China and Japan, where society is less affected by heart disease, osteoporosis, breast cancer and prostate gland.
Following a number of health benefits that you can get from soy:
1. Antioxidants
Soy contains compounds called isoflavones, where beneficial to promote health. It is responsible for repairing cells and prevent cell damage caused by pollution, sunlight and normal body processes.
2. reduce the risk of heart disease
Protein and isoflavones in soy, helping present in reducing LDL cholesterol ("bad" cholesterol) and decrease the possibility of blood clotting. This in turn, reduces the risk of heart disease and stroke. Research shows, the consumption of milk that contains 25 grams of soy protein for nine weeks resulted in a decline of 5% of the average LDL cholesterol.
3. prevent cancer
Isoflavones act as anticancer agents against cancer cells. Protects the body from cancer hormone like that of the uterus, breast and prostate.
4. reverse the effect of endometriosis
Soybeans helped in delaying the natural bodily action of estrogen, which is responsible for reducing or preventing pain during menstruation (heavy bleeding) and other symptoms in women.
5. Prevent osteoporosis
Soy Protein helps in the absorption of calcium in the bones of better. Isoflavones are present in soy foods served to slow the loss of bone and inhibits bone damage which in turn prevents osteoporosis.
6. addressing the symptoms of menopause
Content of isoflavones in soybeans helped to organize the estrogen. Studies have found that soy isoflavones can reduce the heat loss (hot flushes) in female menopause.
7. Give good effects for diabetes and kidney pain
Protein and soluble fiber, soy set blood glucose levels and renal filtration, thus controlling diabetes and kidney disease.
8. keep your weight
High fiber content in soybean as a tool for management (manage) weight. This is a low-glycemic index (GI) foods which regulates blood sugar and insulin fluctuations. So you can help control hunger. This will really help you in the process of weight loss.
Food in order to protect the skin from the Sun
Sunlight is a threat to the beauty of the skin. That is why we need to take precautions. In addition to slathered sunscreen, it turns out we can also protect your skin from the inside by means of mengasup foods that contain SPF or protector of the UV light.
The food would be a natural sunscreen is especially are the foods that contain some antioxidant components from jenin. The plant produces antioxidants in jariangan them to protect their cells undergo damage due to heat, light, air, humidity and time.
When we consume this antioxidant food source, obstetrician will enter let alamiahnya protection on the cells of the body, including skin cells. Here are foods that are recommended to protect the skin from UVA and UVB:
1. bell pepper red, yellow or orange from paprika comes from natural pigments called carotenoids. This antioxidant is converted into vitamin A in the body that will protect your skin cells to inhibit damage to the fat layer around skin cells.
2. the yellow Color of pumpkin fruit is derived from the content of carotenoids. Menongumsi pumpkin is highly recommended for those who often reside in the sunshine.
3. natural Antioxidant lycopene a tomato red gave red in tomatoes ripe. This is also known for its antioxidant ability protects gland of prostate cancer. As an antioxidant in the plant, lycopene also protects the skin from sunburn.
4. Watermelon just like tomatoes, watermelon also got the red color of the pigment lycopene. Enjoy watermelon fruit in the summer not just refreshing the body but also protects the skin.
5. What does green tea green tea for health-owned? Ranging from protecting the heart, anticancer, decreasing the weight, to protect the skin from exposure to ULTRAVIOLET A and ULTRAVIOLET B. Secret, antioxidant polyphenol component called katekin.
6. Cocoa content of flavonoids in cocoa have been known to protect the heart, to help lower the risk of stroke and blood pressure. Flavonoids also are known to be good for the skin. Choose dark chocolate that contains flavonoidnya higher.
7. give the blue and purple berries are rich purple pigment called antosianin. In addition it feels good, the berries also contain natural and beneficial for SPF to prevent various diseases of the Chronicle.
8. Saffron Saffron or turmeric have striking yellow colour of Curcumin, a bitter taste that is very strong, immune booster, as well as protect the skin of the body.
The food would be a natural sunscreen is especially are the foods that contain some antioxidant components from jenin. The plant produces antioxidants in jariangan them to protect their cells undergo damage due to heat, light, air, humidity and time.
When we consume this antioxidant food source, obstetrician will enter let alamiahnya protection on the cells of the body, including skin cells. Here are foods that are recommended to protect the skin from UVA and UVB:
1. bell pepper red, yellow or orange from paprika comes from natural pigments called carotenoids. This antioxidant is converted into vitamin A in the body that will protect your skin cells to inhibit damage to the fat layer around skin cells.
2. the yellow Color of pumpkin fruit is derived from the content of carotenoids. Menongumsi pumpkin is highly recommended for those who often reside in the sunshine.
3. natural Antioxidant lycopene a tomato red gave red in tomatoes ripe. This is also known for its antioxidant ability protects gland of prostate cancer. As an antioxidant in the plant, lycopene also protects the skin from sunburn.
4. Watermelon just like tomatoes, watermelon also got the red color of the pigment lycopene. Enjoy watermelon fruit in the summer not just refreshing the body but also protects the skin.
5. What does green tea green tea for health-owned? Ranging from protecting the heart, anticancer, decreasing the weight, to protect the skin from exposure to ULTRAVIOLET A and ULTRAVIOLET B. Secret, antioxidant polyphenol component called katekin.
6. Cocoa content of flavonoids in cocoa have been known to protect the heart, to help lower the risk of stroke and blood pressure. Flavonoids also are known to be good for the skin. Choose dark chocolate that contains flavonoidnya higher.
7. give the blue and purple berries are rich purple pigment called antosianin. In addition it feels good, the berries also contain natural and beneficial for SPF to prevent various diseases of the Chronicle.
8. Saffron Saffron or turmeric have striking yellow colour of Curcumin, a bitter taste that is very strong, immune booster, as well as protect the skin of the body.
Vitamin C from food Can Prevent Cataracts
Cataracts are turbidity on eyepiece which can cause blindness. Turbidity is a natural process along with the population ages. Although treatable with surgery but cataracts can be prevented.
Some studies find people who have high levels of antioxidants in the body, including vitamin C, the risk for suffering from cataracts.
However, most research is done on the population in Western countries. Therefore researchers are trying to do some research by engaging respondents from developing countries like India where sufficiency rate of vitamin C of his still low and the prevalence of kataraknya is quite high.
For this study, researchers are evaluating more than 5,600 adults in India who are aged over 60 years. The respondents interviewed regarding diet and lifestyle as well as the taking of blood samples to measure the levels of vitamin C in the body.
In General, nearly 73 per cent of participants in the study suffered from cataracts. But people who have high enough levels of vitamin C, the risk is reduced to 39 percent compared with a vitamin deficiency.
In the research that most respondents lack of vitamin C, even almost 30 per cent have vitamin C concentrations below the lower limit of detection (less than 2 mikromoles per liter). Whereas under 11 mikromoles per liter already belongs to a deficiency of vitamin C.
The results of this research was published in the journal Ophtalmology. But not concluded that the adequacy of vitamin C will prevent cataracts.
Even so, senior researcher Astrid Fletcher, say vitamin C is an antioxidant which can protect the body from free radicals.
"Research in laboratory animals suggests vitamin C had a vital role to protect the lens of the eye from oxidative stress," he said.
The eyes, according to him, are particularly susceptible to oxidative stress. "The light is very important for eyesight but light is also very damaging. Eyepiece ultarviolet, absorbing the radiation from the primary source of oxidative stress, "he explained.
Several studies conducted in developed countries did not show the same results with in India. Fletcher holds halitu because people from developed countries have a good nutritional status so that an extra dose of vitamins from supplements is not enough help.
"Vitamin C dissolves in water so that the benefits are easily removed. Besides taking any vitamin supplements difficult to emulate the effect of vitamins from food, "he said.
Foods that are full of vitamin C include fruits, kiwi, strawberry, broccoli, tomatoes.
Some studies find people who have high levels of antioxidants in the body, including vitamin C, the risk for suffering from cataracts.
However, most research is done on the population in Western countries. Therefore researchers are trying to do some research by engaging respondents from developing countries like India where sufficiency rate of vitamin C of his still low and the prevalence of kataraknya is quite high.
For this study, researchers are evaluating more than 5,600 adults in India who are aged over 60 years. The respondents interviewed regarding diet and lifestyle as well as the taking of blood samples to measure the levels of vitamin C in the body.
In General, nearly 73 per cent of participants in the study suffered from cataracts. But people who have high enough levels of vitamin C, the risk is reduced to 39 percent compared with a vitamin deficiency.
In the research that most respondents lack of vitamin C, even almost 30 per cent have vitamin C concentrations below the lower limit of detection (less than 2 mikromoles per liter). Whereas under 11 mikromoles per liter already belongs to a deficiency of vitamin C.
The results of this research was published in the journal Ophtalmology. But not concluded that the adequacy of vitamin C will prevent cataracts.
Even so, senior researcher Astrid Fletcher, say vitamin C is an antioxidant which can protect the body from free radicals.
"Research in laboratory animals suggests vitamin C had a vital role to protect the lens of the eye from oxidative stress," he said.
The eyes, according to him, are particularly susceptible to oxidative stress. "The light is very important for eyesight but light is also very damaging. Eyepiece ultarviolet, absorbing the radiation from the primary source of oxidative stress, "he explained.
Several studies conducted in developed countries did not show the same results with in India. Fletcher holds halitu because people from developed countries have a good nutritional status so that an extra dose of vitamins from supplements is not enough help.
"Vitamin C dissolves in water so that the benefits are easily removed. Besides taking any vitamin supplements difficult to emulate the effect of vitamins from food, "he said.
Foods that are full of vitamin C include fruits, kiwi, strawberry, broccoli, tomatoes.
Eggs, good or bad for your health?
Eggs are often called superfood food. There is a wide array of nutrients in eggs counts ranging from protein, vitamins, minerals, antioxidants, and good fats. Grain of large egg contains only 70 to 80 calories, and insufficient 10 percent daily protein needs, as well as inside are iron, minerals and B vitamins (riboflavin, folic acid, vitamin B6 and vitamin B12).
However, the eggs also often have a bad reputation as food berkolesterol high. Then, do we need to limit the consumption of eggs or altogether avoid them?
The truth is eating an egg is bad for health. The fact that eating eggs may trigger the risk of cardiovascular disease is a common mistake.
According to research published the Journal of the American College of Nutrition (2000), where the research was conducted to estimate the level of the relationship between the consumption of eggs and egg cholesterol levels, contributing essential nutrients to the diet and not associated with high cholesterol.
This study shows, those who ate four or more eggs a week actually have lower cholesterol levels than those who do not eat at all or only eating one egg per week.
Some researchers also believe that a substance called ' kolin ', which is found mainly in the egg yolks, mamapu against the harmful effects of cholesterol in egg yolk. Choline can help lower cholesterol levels that are associated with cardiovascular disease. One egg provides 30 percent of the daily needs of everyone, which plays an important role in brain health and reduction of inflammation.
In 2010, a Harvard research involves more than 21,000 physicians are men over a period of 20 years, and which age they on average 54 years old. The study found that men who ate seven or more eggs per week, 11 percent more likely to die of any cause. However it is not related to consumption eggs with an increased risk of heart attack or stroke, even among men who consumed more than seven eggs a week.
Proponents of the egg that said, the study does not provide enough evidence to blame the egg. According to them, the study didn't say about the cause of death and no information is pretty clear about what-anything they eat.
For a more secure, You should be careful to not eating too many fried eggs because you're also going to consume the fat from egg oil. The key here is, don't prepare eggs with include butter or oil too much.
If you are really worried about the content of cholesterol in egg, You can eat egg whites only. Egg white is the best option, especially if you're trying to cut back on calories. Egg white is a fantastic source of protein, but without the fat.
One more fear that might arise when we eat the egg is the presence of bacteria that contaminated the egg. As is known, in foreign countries like the United States, one of 20,000 eggs are at risk of contaminated with Salmonella, a bacterium that can cause intestinal misery is extreme.
However, this can easily be avoided if the egg is kept in the refrigerator, thoroughly cooked and eaten after cooked immediately. Salmonella bacteria to proliferate rapidly at room temperature. So, make sure You buy the eggs in the store's pendinginnya tool and place the eggs in the fridge (the coldest part of the refrigerator and not at the door) as soon as you get home.
How should consumption in a day?
Grain of large-sized egg could contain about 213 milligrams of cholesterol, which is contained in the egg yolk. If You want healthier, follow the recommendations suggested that the intake of dietary cholesterol should not exceed 300 mg per day.
American Heart Association stated, a grain of setelur a day still in reasonable limits for health. However, You should not consume more food high berkolesterol such as milk, meat and poultry. If You have a disease like diabetes, heart or recommended to consult a doctor or dietitian about the limitations of consumption
However, the eggs also often have a bad reputation as food berkolesterol high. Then, do we need to limit the consumption of eggs or altogether avoid them?
The truth is eating an egg is bad for health. The fact that eating eggs may trigger the risk of cardiovascular disease is a common mistake.
According to research published the Journal of the American College of Nutrition (2000), where the research was conducted to estimate the level of the relationship between the consumption of eggs and egg cholesterol levels, contributing essential nutrients to the diet and not associated with high cholesterol.
This study shows, those who ate four or more eggs a week actually have lower cholesterol levels than those who do not eat at all or only eating one egg per week.
Some researchers also believe that a substance called ' kolin ', which is found mainly in the egg yolks, mamapu against the harmful effects of cholesterol in egg yolk. Choline can help lower cholesterol levels that are associated with cardiovascular disease. One egg provides 30 percent of the daily needs of everyone, which plays an important role in brain health and reduction of inflammation.
In 2010, a Harvard research involves more than 21,000 physicians are men over a period of 20 years, and which age they on average 54 years old. The study found that men who ate seven or more eggs per week, 11 percent more likely to die of any cause. However it is not related to consumption eggs with an increased risk of heart attack or stroke, even among men who consumed more than seven eggs a week.
Proponents of the egg that said, the study does not provide enough evidence to blame the egg. According to them, the study didn't say about the cause of death and no information is pretty clear about what-anything they eat.
For a more secure, You should be careful to not eating too many fried eggs because you're also going to consume the fat from egg oil. The key here is, don't prepare eggs with include butter or oil too much.
If you are really worried about the content of cholesterol in egg, You can eat egg whites only. Egg white is the best option, especially if you're trying to cut back on calories. Egg white is a fantastic source of protein, but without the fat.
One more fear that might arise when we eat the egg is the presence of bacteria that contaminated the egg. As is known, in foreign countries like the United States, one of 20,000 eggs are at risk of contaminated with Salmonella, a bacterium that can cause intestinal misery is extreme.
However, this can easily be avoided if the egg is kept in the refrigerator, thoroughly cooked and eaten after cooked immediately. Salmonella bacteria to proliferate rapidly at room temperature. So, make sure You buy the eggs in the store's pendinginnya tool and place the eggs in the fridge (the coldest part of the refrigerator and not at the door) as soon as you get home.
How should consumption in a day?
Grain of large-sized egg could contain about 213 milligrams of cholesterol, which is contained in the egg yolk. If You want healthier, follow the recommendations suggested that the intake of dietary cholesterol should not exceed 300 mg per day.
American Heart Association stated, a grain of setelur a day still in reasonable limits for health. However, You should not consume more food high berkolesterol such as milk, meat and poultry. If You have a disease like diabetes, heart or recommended to consult a doctor or dietitian about the limitations of consumption
Tempe Reduce Risk Of Heart Disease
Menopause is a natural process in females characterized by decreased ovarian function which resulted in a decrease in the production of estrogen. Exposure to estrogen it brings a wide range of issues, one being the increased risk of heart disease.
A decrease in estrogen production causes blood fat metabolism disorder so that it will worsen blood lipids profile and oxidation in the body so that vulnerable women suffering from coronary heart disease.
Description of how this is what encourages Diah Mulyawati Utari doing research studies Ph.d in Human Nutrition Courses, graduate school (SPs) Bogor agricultural University (IPB) and brings the benefits of tempe to women menopause.
The title of the dissertation which he arranges, i.e. "the effect of Intervention on Lipid Profile, Tempe Superoxide Dismutase, Malondialdehyde and Oxidized LDL on Women Menopause", was released the IPB Community Relationships through electronic mail to the Compass, Thursday (7/7/2011).
Following his speech he. Easily oxidized lipids in the body resulting in the formation of peroksidasi lipid characterized by increased malondialdehyde (MDA). The high levels of MDA can be used as an indicator of radicals in the body. Excess free radicals is a risk factor degenerative diseases such as heart disease, stroke, and cancer. Lipids in cholesterol-LDL in particular (K-LDL) are known as bad cholesterol is the main target of oxidation.
The oxidation of LDL in the K-factor is one of the main blockage of blood vessels. To prevent the occurrence of the required presence of antioxidants, one of them is an endogenous antioxidant namely superoxide dismutase (SOD) which is the first defense against the process of oxidation in the body.
Does it say, in 10-12 years, research on the benefits of soy protein and isoflavones-increasing and deep, and prove that the consumption of soy is not just improved some aspects of health in menopausal women, but also improve heart health.
We know, tempe is a traditional food is very popular in Indonesia. The fermentation process to make the levels of amino acids, fatty acids, and isoflavones in tempeh is much higher than soy.
He says, some research on the intervention of the tempe has been done in Indonesia, but so far not yet known comprehensively to influence tempe lipid profile, SOD, MDA, and oxidized LDL on women menopause as a group at risk of having coronary heart disease. "I am interested in researching this," he said.
His research was carried out in the city of Bogor with a total sample of 53 female menopause. The ladies of menopause are given 160 grams tempe daily for four weeks.
The amount equivalent to four pieces of tempe size medium. Tempe is steamed for 10 minutes and then mixed with certain herbs so that it becomes ready for food.
As for the criteria of the samples in this study were women's natural menopause, menopausal ranges from 1 to 5 years, one of abnormal lipid profile, there are sick or have a history of degenerative disease, not taking any medications and supplements, do not use estrogen therapy, not a vegetarian, and willing to comply with regulations during research. Sample dijaring by mail integrated active coaching that is in the city of Bogor.
Food analysis suggests that the tempe amino acids are arginine tallest in tempe and the highest is the fatty acids linoleic acid. Tempe is also rich in isoflavones and was relatively tenable if tempe processed by steaming (not Skillets).
Results of statistical tests show that as many as 160 grams of tempe daily for four weeks can improve the lipid profile i.e. lower total cholesterol levels, K-LDL (bad cholesterol) and triglycerides. tempe also can increase the activity of antioxidant enzymes and MDA and SOD decreases in LDL oxidation. The results of this research as a means to show that tempe has the ability to lower the risk factor of coronary heart disease.
From this research, Diah suggested that the Government improve the socialization of tempe as a food that has benefits for health. The public are advised to increase the consumption of tempe on a daily basis on an ongoing basis, especially on women menopause as well as other groups which have a high risk of coronary heart disease.
Diah also sent a message, to get the maximum effect to health, should be processed by means of tempe steamed and avoid processing by FRY. Regarding the amount of the consumption, Diah tempe recommend around 150-160 grams per day or the equivalent of 3-4 pieces tempeh size medium.
A decrease in estrogen production causes blood fat metabolism disorder so that it will worsen blood lipids profile and oxidation in the body so that vulnerable women suffering from coronary heart disease.
Description of how this is what encourages Diah Mulyawati Utari doing research studies Ph.d in Human Nutrition Courses, graduate school (SPs) Bogor agricultural University (IPB) and brings the benefits of tempe to women menopause.
The title of the dissertation which he arranges, i.e. "the effect of Intervention on Lipid Profile, Tempe Superoxide Dismutase, Malondialdehyde and Oxidized LDL on Women Menopause", was released the IPB Community Relationships through electronic mail to the Compass, Thursday (7/7/2011).
Following his speech he. Easily oxidized lipids in the body resulting in the formation of peroksidasi lipid characterized by increased malondialdehyde (MDA). The high levels of MDA can be used as an indicator of radicals in the body. Excess free radicals is a risk factor degenerative diseases such as heart disease, stroke, and cancer. Lipids in cholesterol-LDL in particular (K-LDL) are known as bad cholesterol is the main target of oxidation.
The oxidation of LDL in the K-factor is one of the main blockage of blood vessels. To prevent the occurrence of the required presence of antioxidants, one of them is an endogenous antioxidant namely superoxide dismutase (SOD) which is the first defense against the process of oxidation in the body.
Does it say, in 10-12 years, research on the benefits of soy protein and isoflavones-increasing and deep, and prove that the consumption of soy is not just improved some aspects of health in menopausal women, but also improve heart health.
We know, tempe is a traditional food is very popular in Indonesia. The fermentation process to make the levels of amino acids, fatty acids, and isoflavones in tempeh is much higher than soy.
He says, some research on the intervention of the tempe has been done in Indonesia, but so far not yet known comprehensively to influence tempe lipid profile, SOD, MDA, and oxidized LDL on women menopause as a group at risk of having coronary heart disease. "I am interested in researching this," he said.
His research was carried out in the city of Bogor with a total sample of 53 female menopause. The ladies of menopause are given 160 grams tempe daily for four weeks.
The amount equivalent to four pieces of tempe size medium. Tempe is steamed for 10 minutes and then mixed with certain herbs so that it becomes ready for food.
As for the criteria of the samples in this study were women's natural menopause, menopausal ranges from 1 to 5 years, one of abnormal lipid profile, there are sick or have a history of degenerative disease, not taking any medications and supplements, do not use estrogen therapy, not a vegetarian, and willing to comply with regulations during research. Sample dijaring by mail integrated active coaching that is in the city of Bogor.
Food analysis suggests that the tempe amino acids are arginine tallest in tempe and the highest is the fatty acids linoleic acid. Tempe is also rich in isoflavones and was relatively tenable if tempe processed by steaming (not Skillets).
Results of statistical tests show that as many as 160 grams of tempe daily for four weeks can improve the lipid profile i.e. lower total cholesterol levels, K-LDL (bad cholesterol) and triglycerides. tempe also can increase the activity of antioxidant enzymes and MDA and SOD decreases in LDL oxidation. The results of this research as a means to show that tempe has the ability to lower the risk factor of coronary heart disease.
From this research, Diah suggested that the Government improve the socialization of tempe as a food that has benefits for health. The public are advised to increase the consumption of tempe on a daily basis on an ongoing basis, especially on women menopause as well as other groups which have a high risk of coronary heart disease.
Diah also sent a message, to get the maximum effect to health, should be processed by means of tempe steamed and avoid processing by FRY. Regarding the amount of the consumption, Diah tempe recommend around 150-160 grams per day or the equivalent of 3-4 pieces tempeh size medium.
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