Yes, red wine got a gigantic amount of good press via the “French paradox” some years back, and many, especially winemakers, argue that it’s the healthiest form of alcohol because of its high number of antioxidants. The fact of the matter, however, is that study after study shows that regular, moderate alcohol consumption in almost any format — merlot, martini, or Molson — has many of the same positive impacts. These range from improving heart health and cholesterol to even possibly aiding in the prevention of dementia in the elderly.

Still, because alcoholic beverages are made from varying ingredients, we were wondering about what nutrients might flow from beer taps as opposed to wine or whiskey bottles. It’s hard not to imagine that the beverages which happen to deliver the most non-alcohol nutrients might be the healthiest. Here are some of the nutrients found in regular and premium beers, in alphabetical order:

• B6
• Calcium
• Carbohydrate (of course!)
• Folate (a well known antioxidant)
• Magnesium
• Niacin
• Phosphorus
• Polyphenols (a similar amount found to those found in red wine)
• Potassium
• Protein (premium beers often have a surprising 1.6 grams)
• Sodium (okay, most of us could do with less of this)

It’s hard to imagine that it’s not slightly good to be getting most of these nutrients, which might not always be found in a glass of chianti or a shot of tequila. Even so, we have no doubt that people will be arguing for decades about which booze contains the most health benefits when consumed in small to moderate regular doses.

It’s interesting to remember that beer, unlike nearly all other forms of alcohol, really was once considered a form of nutrition. It’s true that the breakfast beer drunk in the distant past is not something we’d recognize if it ever flowed from contemporary beer taps, but there is some truth to the bartender’s cliche that “beer is bread.”

Come to think of it, few foods are healthier than a slice of 100% whole wheat bread. Perhaps a whole grain beer might have at least some of the same benefits.

Ingredients
12 slices sourdough dark bread, toasted
12 slices mashrooms
1 firm but ripe avocado, peeled, pitted and sliced
2 tomatoes, sliced
4 romaine lettuce leaves
1/2 cup whole-wheat flour
1/2 teaspoon salt
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
1/8 teaspoon fresh black pepper
1/16 teaspoon baking powder
1/2 cup plain soy milk
1 1/4 pounds chicken-style seitan dough or just chicken filet
olive oil or canola oil, for frying
3/4 cup Veganaise (available in health food stores)

The preparation is easy and similar with the fast food club sandwich. Good luck!

Best clubs in the world

Pulses are the vegetable category where belong beans, lentils, Louvi, chickpea, soybean, and more. The pulses have a different color, shape, size and can be eaten green with the wrist after excision from the plant.

Legumes are rich in protein, potassium, folic acid, iron and magnesium. It is low in fat. It is rich in phytochemicals that help prevent chronic diseases such as heart disease, diabetes and cancer.

The beans contain fiber that is not absorbed in the intestine. Facilitate the transfer of the contents of the intestines and fight constipation. Dietary fiber helps reduce blood cholesterol which protects the heart.

Soy is a unique form of pulses because the characteristics of the meat. Additionally it contains isoflavones, substances that may reduce cancer risk.

Peanuts are legumes. Contain fat, but the species is in monounsaturated fats that are among the most wholesome available. Peanuts when consumed in moderation is beneficial. The problem is that often consumed large quantities and added during the processing of salt hurts.

Pulses can be used in many ways, in soups, stews dishes, salads, mashed potatoes and more. When purchased it is preferable to have approximately the same size. ‘So the cook will be uniform.

Before cooking the beans thoroughly washed, cleaned because it may contain small stones, or some other fiber fruits are not good and should be removed. Several legumes, like beans, broad beans, the chickpea, the Louvi, need soaking before cooking. That is good to put in water overnight before cooking. Canned beans are also another good choice.

What are the main nutrients of tomatoes?

1. Vitamin C
2. Vitamin A
3. Lycopene
4. Iron
5. Potassium
6. Calcium
7. A medium-sized tomato contains about 25 calories, 1 gram protein, 4 grams sugar, 1 gram fiber

When tomatoes are baked or cooked with the food, it releases more lycopene. The breakdown of cell membranes during cooking thus allowing the digestive systems of humans to absorb more lycopene. The same is true for derivatives such as tomato ketchup, tomato juice, paste and sauce. Lycopene is found in many studies to be associated with reduced risk for many diseases.

Epidemiological studies have shown that eating tomatoes is associated with reduced risk for various cancers such as prostate cancer, breast, ovary, mouth and bowel. Other studies have shown that lycopene in tomatoes is associated with less risk for diseases of the heart, blood vessels, with better lung health and reduce risk of blindness in the elderly due to macular degeneration of the eye.

Also the consumption of tomatoes has been associated with less risk for high blood pressure, obesity and constipation.

What makes the oil so beneficial against disease and aging? The oil reduces the risk of heart attack and stroke. It is rich in antioxidants (phenols) and monounsaturated fatty acids (oleic acid). Helps to reduce the concentration and the oxidation of bad LDL cholesterol in the blood. This eliminates the risk of atherosclerosis, stenosis and obstruction of vital arteries. It can also prevents dangerous blood clots by reducing the risk of myocardial infarction, thrombosis and stroke.

The effect of olive oil against cancer should also be interested. Surveys have shown that olive oil may prevent the genesis and progression of cancer. It appears that oleic acid in olive oil may suppress the HER-2/neu oncogene implicated in aggressive breast cancers. The anticancer activity due to the antioxidant phenols and monounsaturated fatty acids. Protect the DNA of cells from metabolic oxidative damage is a cause of cancer.

The Mediterranean diet is rich in oil and increases its life. For 50 years, found that diets rich in fruits, vegetables, legumes, olive oil, whole grains, nuts and fish but low in animal fats, provides longer life with fewer heart problems.

How does the oil to treat pain and to fight aging? The antioxidants and unsaturated fatty acids, protect DNA from oxidative damage. These lesions grow over time. It causes cancer and aging.

New research suggests that olive oil has anti-inflammatory properties similar to those known painkilling drugs. Olive oil is different from other vegetable oils. Comes not from seed but it is juice from the fruit of the tree. Does not undergo further processing such as vegetable oils. As juice has many beneficial substances.

The extra virgin and virgin olive oil is richer in beneficial, protective elements for humans. Olive oil is rich in calories. Caution is needed in the quantity you consume. Rampant consumption, could lead to unwanted pounds intake and obesity. The effects of olive oil against heart attack, stroke, thrombosis, cancer, aging and pain should interest us very much.

Olive oil is a powerful weapon to be used properly as part of a healthy diet.

http://herbivore-restaurant.com/?p=9 Continue reading →]]> There have been several studies that examined the role played by garlic in cancer prevention.

Surveys conducted in people and animals consume or not consume garlic. Most studies have shown that the beneficial anti-cancer actions of garlic observed in various organs and tissues, Affect various carcinogens and occur in other organisms other than humans.

The data collected so far by Epidemiological studies in humans, supporting the fact that there is a close correlation between consumption of garlic and prevention of cancers of the stomach and prostate.

What is needed to definitively prove that garlic indeed can be taken as prevention against various forms Cancer is a clinical therapeutic trials in which half the participants taking garlic and other not. Over a significant period, you should consider whether they taking garlic had fewer cancers than those who do not taking garlic.

If those who took garlic have fewer cancers and whether removed the possibility of altering the outcome of possible factors that could cause false conclusions then we can take you systematically garlic derivatives, for purposes of cancer prevention. Although often referred to by many researchers, significant beneficial effects of garlic on the cardiovascular system and cancer prevention, but caution is needed because Excessive consumption of this popular plant may have side effects.

Besides the familiar odor of the mouth and skin caused by garlic, in cases of excessive consumption have been reported occasionally allergic reactions, stomach disorders, diarrhea, decreased protein and calcium, blood association with bronchial asthma, contact eczema and possible effects on sperm production.

The chemistry of garlic is complicated. In the anticancer activity involved various substances contained.

Garlic contains sulfur and other substances that slow or prevent cancer cell growth. The sulfur compounds garlic, causing damage to cancer cells that grow rapidly.

lesions are larger than those caused by same compounds of garlic on normal cells of the body. The result is the suppression of tumor cell growth.

The treatment method of garlic affects the quality of active components that are beneficial to health. Perhaps this is one of the reasons why there are contradictory results from some studies.

For example, peeling garlic releases an enzyme that leads to the synthesis of an active compound, which has significant anticancer action. If the peeled garlic is cooked immediately, then there is the time needed to take place the series of chemical reactions, will lead to the synthesis of DADS.

For this reason it is recommended by scientists to wait 15 minutes from peeling garlic by roasting. This is not
lost the chance of producing useful anticancer sulphides.

Fresh chopped garlic as well as the process by which produced oil or garlic powder to create a series of other factors that have the potential to fight cancer.

But it needs attention because different commercial formulations of derivatives made of garlic, are not uniform in composition active ingredients. Some investigations have not taken into account the differences, resulting in difficulties in interpreting results.

The investigation of this popular plant is not finished. The chemical substances it contains are many potential anticancer activity, is interesting.

consumption of garlic in moderation has beneficial effects on various body systems and our anticipated new evelopments in whether it will ultimately be granted in future garlic or its derivatives, for prevention of certain cancers such as stomach and prostate.

In a survey conducted in China with nearly 135,000 people, examined the role of nutrition in health. It is known that in Asia people consume large amounts of cruciferous vegetables and for This is an ideal population to study their action in health.

Participants completed questionnaires on eating habits and health history. Researchers based on these data, the ranked into 5 categories depending on quantity of vegetables and fruit consumed.

In the first 5 years of follow-up, 4% of participants died. But those who ate the most fruits and vegetables were 15% less likely to die in this period compared with participants who consumed the less fruit or vegetables.

Among the people who ate the most vegetables cruciferous family such as broccoli, rape and cauliflower, the odds of death in the first 5 years, were still less.

The same relationships were found between consumption of fruit and vegetables, particularly cruciferous vegetables and risk of death from heart disease. But for that time, there was relation to cancer risk.

These results reinforce previous valuable research work, which showed strong protective relationship between consumption of broccoli, cauliflower and cabbage from one and protection various conditions of the other.

However it is not possible to claim with existing evidence that consumption of fruits and vegetables alone is capable increases the lifespan of humans. It does not exclude some habits of life of those who consume more fruits and vegetables not been assessed to contribute to their longevity.

Despite these caveats, the strengths increased over time evidence documenting the beneficial effects of cruciferous health
us. So the researchers recommend more fruit and vegetables, especially vegetables of the cruciferous category.

The international guidelines are to consume at least 5 servings fruits and vegetables each day (1 serving = 80 grams). If we
8 servings to eat every day is even better.

The role of cruciferous prevent deaths from heart diseases of great interest. The main cause of death worldwide are heart disease and so any effective preventive measure is welcome