Natural Health talk tips: Food for the Heart

Showing posts with label Food for the Heart. Show all posts

Monday, 17 August 2015

Peas(The Heart's Friends)

You May have been one of those children that caefully separated peas from other foods on your plate to avoid eating them. If so, there is still time to give these little seeds another try,partcularly if you sufffer from coronary disease.

Peas

PROPERTIES AND INDICATIONS: Raw peas contains 78.9% water. Dried peas have much less, while cooked and canned peas have more. As has been done throughout this work the raw, fresh food is the point of reference. There are various notworthy nutrients in Peas:

Carbohydrates: Peas contains a significant amount (9.63%), although less than the potato (16.4%). These are primary constituted of starch with a small amount of saccharose. STARCH cannot absorbed dirrectly into the bloodstream. It must first be converted to glucose throuhg the digestions process, which begins in the mouth. In order for the starch in peas to be well disgested they must be well chewed.

Proteins:Their content (5.42%) is greater than that of potatoes (2.07%) and is close to that of grains such as rice (6.61%), although much less than other legumes such as beans (23.4%). The proteins in peas are quite complete, although there is a relative lack of the essential amino acid methionine, and excess lysine. On the other hand, grains are very rich in methionine and lacking in lysine. Therefore the combination of peas and grains provides the body with all of the amino acids necessary to produce its own proteins.

It may be said that peas are a good source of protiens, particularly when combined with grains such as corn, for example

Peas

B complex vitamins: One hundred grams of peas supplies 0.266 mg of vitamin B1, which represents 15% of RDA for an adult male. Deficiency of this vitamin causes the diseases of beriberi, characterized by heart failure and nervous disorders. AAdditionally, peas are a good source of vitamins B1,B6,niacin,and folates, all of which are necessary for the proper function of the heart and nervous system.

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PEACH Ideal for the heart

THE PEACH is a well-traveled tree. The oldest orchards are in China. From there it was taken to Persia (Iran) several centuries before the birth of Christ. After spreading throughout the Mediterranean more than two thousand years ago, it was introduced in the Americas by the Spaniards. The peach has adapted well to each reigon where it has been taken. Today more than half of the world's peach production is from the Americas.

Peach

To enjoy a peach completely it must be tree-ripened. Their best a day or two after they have been harvested. Savoring a peach under these circumstances is an unforgettable experience. Of course, it is difficult for city dwellers to share this delight, since most peaches are picked green and ripened in storage.

PROPERTIES AND INDICATIONS: The composition of the peach is a balanced combination of provitamin A (beta-carotene), B group vitamins, vitamin C, vitamin E, potassium, magnesium, and vegetable fiber, all in moderate amounts. Peaches contain virtually no sodium or fat. They do contain 9% fructose and other sugars and less than 1% proteins.

It may be said that the composition of the peach is almost perfect for healthy heart. Vitamins A, C, and E are nature's best antioxidants, and few foods contains all three in such balance. The antioxidants effect of these vitamins maintains artery health in general, and those that nourish the heart in particular.

It has been proven that antioxidant vitamins inhibit the daterioration of arteeries known as arteriosclerosis thus improving blood flow to tissues and organs. The arteries that suffer the most wear and tear are those that nourish the heart. Because of this, the heart benefits specifically from the abundant consumption of foods rich in vitamins A, C,and E.

The B group vitamins (B1,B2,niacin, and B6) which are found in peaches insigfincant quantities, are necessary for heart muscle cell contraction utilizing the energy of fatty acids and sugars.

Potassium, very abundant in peaches, and magnesium are minerals essential to maintain normal, strong heartbeat rhythm.
In addition to all of this, the peach has possibly the lowest fat content of any fresh fruits. Most fresh fruit contains very little fat (with the exception of avocado), Fat from friuts, if any, is always healthful vegetable fat, primarily unsaturated. It is notable that the peach holds the record for being the lowest in fat: 0.09%, in other words, less than one-thousandth. This makes peaches a basic food in low-fat diets that are often prescribbed for cardiac patients or the Obese.

Peach

Not only is the peach the lowest of any fruit in fat, its sodium content is also among the lowest, with only one milligram (mg) per 100 g of edible portion. A low sodium diet helps avoid arterial hypertension and aids the heart's activity.

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Banana very rich in Potassium.

AFTER THE APPLE, the banana is the most consumed fruits in the world. The fact that it is on the five continents may be due to its ease of use: a banana can be eaten anywhere without need for a napkin or knife. It even comes wrapped in its own natural hygienic "packaging" - its peel- that protects it from contamination But more than anything, the banana is one of the most nutritious and medicinal fruits that exist.

Bananas

PROPERTIES AND INDICATIONS: Carbohydrates are prominent in the banana's composition (up to 21%). Unripe bananas are made up primarily of starch. As they ripen,this starch converts to sugars such as saccarose,glucose,and fructose. About 1% starch remains in a ripe banana, which poses no difficulty if it is well chewed.

However, unripe or green bananas contains significant amounts of starch that is difficult to digest and can cause flatulence (intestinal gas) and dyspesia (indigestion).

Bananas contains small amount of proteins (1%) and very little fat (less than 0.5%).

Bananas stand out for their vitamin B6 content. About three medium-sized bananas provide the recommended daily allowance of this vitamin for an adult male. Bananas also contain significant amounts of vitamins C, B1, B2, and E, as well as folates.

Bananas are also quite rich in minerals, prominent among which are potassium, magnesium, and iron. Their rich potassium content makes them one of the best fresh fruits sources of this mineral: only the avocado and the date surpass the banana in potassium.

Both types of vegetable fiber, soluble and insoluble, are present in significant amounts in bananas, as fruit is concerned: 2.4g/100g. This fiber contributes to the banana's hypolipidemic (lipid and cholesterol-lowering) and intestinal-soothing effects.

Bananas contain small amounts of SEROTONIN. This substance, which is derived from the amino acids tryptophan, performs various functions within the nervous system such as arterial vasodilation, inhibition of pain in the spinal cord, and sedation of the nerves. The effect on the body of the small amounts of serotonin found in bananas is still being studied.

The banana's medicinal application are as follows:

Coronary diseases: Bananas are an ideal fruits for those suffering from coronary diseases (angina,myocardial infraction,arrhythmia,heart failure) or circulatory system disorder(arterial hypertension, arteriosclerosis) because of its exceptional composition:

Their richness in potassium and the absence of sodium: with 396 mg of potassium and 1 g of sodium per 100 g of edible portion, the banana has the highest potassium/sodium quotient of any fruit or vegetable (meat,fish,and dairy products have much less potassium and more sodium). A diet rich in potassium and low in sodium prevents arterial hypertension, arrhythmia, stroke, and even cancer.

The presence of significant amounts of B group vitamins, necessary for energy production within the heart muscles, as well as magnessium, which inhibits the progress of arteriosclerosis and prevent heart attack.

Abundant vegetable fiber that lowers cholesterol level.

Small amounts of serotonin acting as a vasodilator.

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Macadamia A heart-friendly nut.

THE MACADAMIA tree was discovered and identified in Australia in the mid-19th Century. Among the ten known species only one is of dietary importance becuse of the quality and properties of its nuts.

Benefits of Macadamia

Its tough, thick shell encloses a cream-colored oil-rich nut somewhat larger than a hazelnut.

PROPERTIES AND INDICATIONS: The seeds of the macadamia fruit, know as macadamia nuts, contain up to 73.7% fat. Its protien (8.3%) are quite complete, although lacking in methionine (this is easily compensated for by combining them with whole grains). Macadamia nuts are one of the most oil-rich of the oil-bearing nuts.

Macadamias are also a good source of calcium, phosphorus, iron, vitamins B1 and B2, and naicin. They also provide antioxidant polyphenolic flavonoids that prevent arteriosclerosis.

The OIL extracted from macadamias is similar in composition to olive oil. It is similar in composition to olive oil. It is formed of 58.2% monounsaturated fatty acids, and has no trans fatty acids, which, according to recent studies, have a negative effect on the heart. This oil is excellent for frying because of its heat stability and very high evaporation point (198 degrees).
Macadamias and their oil are heart-friendly foods because of the characteristics of their fats, which lower cholesterol and improve blood circulation through the coronary arteries.

7-benefits-of-Macadamia

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Saturday, 28 February 2015

Heart Foods

Cherimoya Food for the Heart

Cherimoya: Strengthens the heart

IT IS NOT EASY to describe the flavor of the cherimoya to one who has not experience it. For some it is reminisced of the strawberry, for others it tastes like pineapple, for still others it is like a pear or a banana. But one thing is certain: the creamy white pulp of the cherimoya has a unique flavor of its own that evokes the delightful aromas of the tropics.

The Cherimoya is typical of the Andean region. Its name is derived from the Quechua word Chirimuya. Even though it is a tropical fruit,it grows at high elevations. Natives of the Andean Altiplano have a saying theat although the Cherimoya cannot tolerate snow , it likes to see it in the mountains.
Perhaps it is because of this that the Cherimoya has adapted so well to the warm valleys near the Sierra Nevada in the province of Granada in Southern Spain. Most of Europe’s Cherimoya production is concentrated in these uniquely beautiful subtropical Andalusian landscapes, while in the distance are the snow-covered peaks of the Sierra.

PROPERTIES AND INDICATIONS:

The Cherimoya stands out for its sugar content (about then 21%). Among these fructose and saccharose predominate. Its protein and fat content is very low.

Among the vitamins present in the Cherimoya, those of the B group are the most prominent: B1 or thiamin, B2 or riboflavin,B6 or pyridoxine and niacin.

Where mineral are concerned, the Cherimoya’s richness in calcium, phosphorus, iron, and potassium is outstanding. Only oranges, loquats, dates, and raspberries have more calcium.

Its energy content of 94 calories per 100g is considered, bearing in mind that this is a fresh fruits. Cherimoyas are recommended for all ages, particularly for adolescents. Athletes and students also will gain energy together with the vitamins and minerals appropriate to their activities

The diet therapeutic application of Cherimoyas are:

•    Heart failure: the cherimoyas provides a significant amount of energy in the form of sugars, together with B group vitamins present in the Cherimoya act as catalyst or facilitators of the combustion of carbohydrates, and also fatty acids,which constitute the two most important energy sources for the heart’s cells.

•    Stomach ailments: the cherimoya’s creamy ,smooth pulp, together with its antacid effect, is beneficial to the stomach. It is highly recommended in case of gastritis and gastroduodenal ulcer.

•    Obesity: In spite of their relatively high carbohydrate content ,Cherimoyas are quite effective in weight –loss treatment. This is because of their satiating effect.

•    In addition to satisfying the appetite,Cheromiyas are naturally invigorating because of their high nutrient content. This allows the reduction of calories.

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Heart Foods

Walnuts: Provides energy to the heart

Walnut Food for the Heart

EVEN THOUGH it is believed that the walnuts originated in Central Asia, it has adapted very well to the countries surrounding the Mediterranean. It may be said that for millennia the walnut has formed part of the Mediterranean diet, which Is praised for its beneficial effects on health In general and on the heart In particular.

PROPERTIES AND INDICATION: The walnuts is together with other oil-bearing nuts, one of the most concentrated food sources of nutrients provided by nature. Together with the Brazil nut, it is the nuts with the highest caloric content (642kcal/100g), due to its high fat content (oil). These are the characteristics of the walnut’s nutrients:

Fats: These make up three-fifth of the weight of the nut(61.9%),superior to almonds, hazelnuts,and peanuts . These fats are formed primarily of unsaturated fatty acids, with a preponderance of polyunsaturated, in addition to lecithin. Among the two fatty acids found in walnuts, these two stand out:

- Linolenic acid (6.8%), with 18 carbon atom and three double bonds. This is an Omega-3 series fatty acid, the same as those found in fish. It reduces cholesterol and triglyceride leveld In the blood, prevents the formation of clots In the blood vessel, and stops inflammatory processes.

Carbohydrates : the walnut is the lowest of any oil-bearing nut in this nutrients (13.5%). From a chemical point of view these are oligosaccharides (dextrins) and a small amount of sugars (saccharose and dextrose). Because of this walnuts are well tolerated by diabetics .

Protein: Walnuts contain up to 14.3% of high quality protein , more than peanuts, and about the same almonds. They are somewhat seficient in the essential amino acid methionine, which is solved by combining them with whole grains (wheat,oats,rice etc), which are very rich in methionine.

Vitamins: Walnuts are a good soucrce of vitamins B1, B2, B3 (niacin), and particularly B6. Vitamins B1 or thiamine is necessary for the function of the hearts as well as stability of the nervous system. They are relatively poor in vitamins A and C.

Minerals: Walnuts are rich in phosphorus and potassium, while they are low in sodium, which promotes cardiovascular health. They also contain a significant amount of iron ,magnesium and calcium, although almonds and hazelnuts are richer in calcium.

THERAPEUTIC APPLICATION
    Coronary disease: Walnuts are not excellent food for those asuffering from coronary disease for two reasons:

•    1st Because of their richness in fatty acids these constitute the primary energy source for the cells of the heart, in contrast to other cells neurons among others,which use glucose as their principal fuel. It may be said that the heart runs on fatty acids, and because of this, walnuts provide abundant energy for the heart function.

•    They inhibits obstructive building of cholesterol on artery walls by reducing blood cholesterol levels.the less cholesterol there is in the blood, the lower the risk of arteriosclerosis (obstruction of the arteries), and blood circulation is improved.

Disorder of the nervous system: Walnuts are highly recommended for neurological disorders in general because of their richness in essential fatty acids directly involved In the metabolism of the neurons, and in lecithin, phosphorus, and vitaminB6.
Because they improve mental performance and restores tone and balance to the nervous system, they should form a part of the diets of students and knowledge workers. Those suffering from irritability, depression, stress,or nervous exhaustion should eat at least a good handful of walnuts a day,preferably at breakfast.

•    Sexual disorder and sterility:one of the many functions of linoleic and linolenic acids, which are so abundant in walnuts, is to serve as the base for the synthesis of PROSTAGLANDINS. These substances perform various functions such as mediating inflammatory reactions. It is also believed that they are involved in the physiological phenomena associated with sexual response; in fact, semen is very rich in prostaglandins.
Whether because of this, their vitamin B1 and B6 content, or because of the walnut’s richness in trace elements, which facilitates many chemical reactions within the cells,it is certain that walnut consumption has a positive effect on sexual performance: it increases a man’s potency and improves a woman’s sexual response.

•    Diabetes: Because of their low carbohydrate content and high nutritional value, walnuts are one of the foods tolerated by diabetics.

•    Increase in Nutritional needs: because of their high caloric and nutritive value, eating walnuts is highly recommended for situations in which the body is involved in extraordinary effort: athletes, students preparing for examinations, pregnant or nursing women,convalescence from a debilitating disease, and physical stress in general.

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Heart Foods

Food for the Heart

Broccoli: ideal for heart patience

BROCCOLI cultivation has experienced a significant increase in recent years in Europe as well as America. More broccoli and less cauliflower is being eaten, possibly because broccoli produces less flatulence than cauliflower and for many it has a better flavor.

Broccoli

PROPERTIES AND INDICATIONS:

Among all of the cabbages belonging to the Crucifer family, broccoli stands out as among the richest in proteins, calcium, provitamin A (beta-carotene), and vitamin C. it is also rich in potassium and low in sodium. It contain ant carcinogenic sulfurated phytochemicals as do all Crucifers. These are its most prominent diet therapeutic applications:

Food for the Heart

Coronary disease: Because of its low calories, its paucity of fats, and above all its optimal sodium/potassium balance, broccoli is a very appropriate food for those suffering heart failure at any level. It promotes the elimination of excess liquid retained in the tissues (edem), operation as a decongestive to the circulatory system and the heart.

Obesity and diabetes: Because it is very low in calories and sugars, and because it produce a certain feeling of satiety, it should be include in the diets of the obese and diabetes.

Cancer: its high levels of beta-carotene (provitamin A)and phytochemicals make broccoli, along with other crucifiers, a powerful andticarcinogenic food, whose effectiveness has been proven in a wide variety of scientific investigations.

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Peas(The Heart's Friends)

PEACH Ideal for the heart

Banana very rich in Potassium.

Macadamia A heart-friendly nut.

Heart Foods

Heart Foods

Heart Foods