arugula are just some
Scientists are finding new evidence that one of the most common types of sugar, fructose, can be toxic to the liver like alcohol.
For most people, fructose in its natural state – in the fruits of fruits – does not pose any harm. A unique feature of fructose is that it is processed in the liver, for which there is no problem to cope with a small amount of this sugar, which is ingested slowly. Take, for example, an apple: it takes a lot of time to chew it, and the dietary fiber contained in the apple slows down its processing in the intestines.
But today, manufacturers are increasingly adding fructose to foods in a highly concentrated form. To do this, they extract it from corn, beets and sugarcane, during which it loses its original nutrients and fiber. Frequent use of large doses of fructose during the day, without fibers that slow down its absorption, forces our body to process such an amount of this sugar that it is not suitable for. In almost all sugar-added foods, fructose levels are extremely high. Continue reading
For a long time, scientists believed that any starch is digested by digestive enzymes in the small intestine. Until 1982, resistant starch was discovered. It turned out that this type of starch is resistant to digestion: it lingers in the large intestine and serves there as food for friendly microflora along with fiber. As a result, resistant starch:
softens and “fills” the chair,
reduces the risk of colon cancer,
enhances the production of short chain fatty acids and creates a more alkaline environment in the intestine,
reduces the amount of rotting products resulting from protein fermentation,
reduces the amount of secondary bile products.
Resistant starch is found in many common foods, including cereals, vegetables, legumes, seeds, and some nuts, but its proportion there does not exceed a few percent. (Legumes are the best source; they contain 4–5% resistant starch and higher). Here are some ways to get an extra dose of this starch: Continue reading
Bitter foods – doesn’t sound too appetizing, right? But you may be surprised to find out how useful they are. And that your body really craves a bitter taste – and hints at it in many ways.
Bitter foods have many beneficial properties. First of all, they need to be eaten to maintain the health of our liver. This organ takes a serious blow – the liver helps the body get rid of toxins – the waste products of cells and those toxins that come to us from the environment and with food. Bitter vegetables and herbs contain phytonutrients that support the liver and help it metabolize cholesterol and fat, balance hormones, and cleanse the blood.
In addition, the bitter taste helps us absorb nutrients from foods. Since bitter foods stimulate the production of digestive juices, food is better digested and absorbed. Continue reading