This spring, I lived in California, and I had the opportunity to attend a very interesting two-month nutrition course at Stanford University. The program was called Food Facts and Fads (“Food: Facts and Myths”) and, as the name implies, was supposed to teach students to understand a huge stream of scientific and pseudo-scientific information about nutrition.
I want to tell you about some of the topics that we discussed.
This article deals with the problem of oxidation, which our teacher, Dr. Clyde Wilson, raised literally in every lesson. What is oxidation? From a chemical point of view, this is a process during which a donor molecule gives an electron to an oxidizing molecule. That is, the donor loses an electron, thereby oxidizing. In principle, in the human body, this process should be balanced by a system to protect cells from damage, but often this system is not able to withstand a huge number of aggressive forms of oxygen, such as free radicals that oxidize (i.e. damage) important components of our cells. As a result, the body experiences oxidative stress, and this is one of the causes of many diseases. Antioxidants are a powerful force that can neutralize aggressive free radicals. More about them and tells my teacher. Below is the text of his article. Continue reading
Endive is a healthy vegetable that looks very much like a salad, with the exception of its characteristic “curliness” and narrow leaves. The recipe from salad chicory I will definitely give below.
In general, salads based on fresh vegetables and herbs are an integral part of a healthy diet, especially in summer, when it is hot outside and the body is quickly dehydrated. I really love these dishes for their variety. There are practically no limits for imagination. Take the leaves as a basis and add whatever you want: beans, cereals, seafood, fish, nuts, fruits and vegetables. Create, change ingredients, find interesting options, add variety. Try to eat at least 4-5 servings of fresh vegetables and fruits per day. The body will thank you for this.
And if you want a new taste, I suggest adding salad chicory more often. And not only in salads. Because the beneficial properties of endive are truly impressive. And that’s why. Continue reading
In the modern world, it can be very difficult to focus on something. Constant smartphone signals and notifications on social networks can make distracted even the most motivated of us. Stress and aging contribute to this.
The diet can significantly affect our ability to concentrate, because some foods provide the brain with nutrients that help us concentrate, while at the same time strengthening our health. Here is a list of some of them:
A 2015 study by scientists at the University of California’s David Geffen School of Medicine found a positive association between walnut consumption and increased cognitive function in adults, including concentration. According to data published in the Journal of Nutrition, Health and Aging, only a handful of walnuts per day (but not more, since they are high in calories) will benefit a person at any age. After all, they lead among other nuts in the number of antioxidants that help improve brain function. They also contain alpha-linolenic acid, an omega-3 fatty acid that is essential for brain health. Continue reading