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For more than ten years, Dan Buttner, a traveler and author of the book “Rules of Longevity”, about which I wrote, together with a team of experts, has been studying the “blue zones” of the planet – regions where people more often than elsewhere live up to 100 years and longer. Among these regions are the Greek island of Ikaria, the highlands of Sardinia, the Nikoya Peninsula in Costa Rica, the island of Okinawa in Japan and the Californian city of Loma Linda.
But it’s all about life somewhere far away. Residents of the modern metropolis are now busy with other preparatory matters. Remembering that the crop will only provide soil without weeds, they are primarily trying to eradicate bad eating habits.
The 10 most common bad eating habits Continue reading
Chia seeds are rapidly spreading and gaining popularity among adherents of a healthy diet. But many, standing in front of a supermarket shelf with this rather rare product, will think about whether to take it? Why are these outlandish seeds so useful and, most importantly, how to cook them? Let’s get it right.
The seeds of this plant of the sage genus came to us from Central America. In 2005, the European Union recognized chia seeds as a “promising food.” Yes, this food is really very promising. Especially when you consider that only two tablespoons of these seeds – and this is enough to cook such a delicious and refreshing raspberry “jam” – contain at their 140 kilocalories as much as 5 grams of protein and 10 grams of fiber. And do not be afraid of 9 grams of fat contained in this portion. After all, most of it falls on essential fatty acids: a couple of tablespoons of chia seeds will more than provide you with the daily norm of alpha-linolenic acid (omega-3) and about one sixth of the norm of linoleic (omega-6) fatty acids. Continue reading
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