doctors were concerned
How to prevent influenza
In the cold season, a person’s susceptibility to disease increases. People often get the flu, because a weakened immune system can hardly resist this disease. The issue of protecting the body in the cold season becomes relevant.
To prevent colds, doctors advise 1-2 months before the start of the cold season to get flu vaccinations.
Such a measure will prepare the body in advance for virus attacks and help develop reliable protection. During a flu epidemic, it is also recommended to take a complex of multivitamins and minerals.
In addition to medicines, there are many folk remedies for the control and prevention of influenza. They are much cheaper and sometimes able to tone the body better than drugs. Continue reading
How and why cook cabbage?
I won’t tire of writing about the benefits of cabbage: it is really worth it. As a storehouse of antioxidants and anti-inflammatory substances, it is rightfully a superfood, and one of the most affordable. But at the same time, and one of the most diverse: white and red, broccoli and Brussels, color and savoy – choose! First of all, all types of cabbage are rich in such a powerful antioxidant as vitamins C and K. Antioxidants neutralize free radicals that take away the missing electron from healthy cells, thereby starting the aging and oxidation processes in our body. Namely, oxidative stress is the cause of many diseases.
Different types of cabbage contain their own set of phytonutrients (such as carotenoids and polyphenols), which relieve inflammation, strengthen immunity, support cell health, protect against cancer and have antioxidant properties. For example, broccoli (beta-carotene) and Brussels sprouts (lutein and zeaxanthin) are rich in carotenoids useful for vision. And sulforaphane – a sulfur compound that helps the liver get rid of toxins – contains white cabbage, Brussels sprouts and broccoli. Continue reading
Excess fructose harms the liver as does alcohol abuse
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
