cells from oxidation
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
Legumes – beans, peas, chickpeas, lentils – the cornerstone of any healthy diet. They have unique properties, such as anti-cancer (for more information about the benefits of beans, I talk here).
In this article, I want to share some interesting facts about which McGreevey, the head of the American Pulse Association, spoke about.
Beans, peas and lentils are one of the most affordable sources of protein: more than 20 grams per 100 grams of product. The same amount is in chicken, a little more in beef. Now look at how much these products cost at the nearest supermarket or market, and compare the price of one gram of protein from legumes and meat. Continue reading