Modern Health Therapy

HOW TO COOK AND SEASON?

- When cooking you can use all sorts of culinary preparations. Prefer those that are less fat intake, irons, grills, roasts (oven, wrapper), microwave, cooking in water (steam, boil, poach).

- Use moderately fried, battered, breaded, stews (cold degreasing, improve their conservation and nutritional quality).

- To make it more palatable food can be used various seasonings: basil, fennel, cumin, tarragon, bay leaf, thyme, oregano, parsley, pepper, paprika.

- Vinegar and oil (olive and seeds) can be marinated with herbs.

- In the preparation of sauces, wine or other alcoholic beverages as an ingredient can be tastiest in variety of recipes. (more…)

Is it true that vegetarians are more at risk for anemia?

Vitamin B12 is a potential deficit of nutrients in the diet if not complied with the intake of eggs and milk. Some algae also contain this vitamin, but its contribution is so variable that is not recommended as sole supplement.

Meats are also fortified with vitamin B12 plants, useful to meet the needs in this vitamin. The dietary inclusion of fermented foods or fermented soya helps to get the necessary contribution. (more…)

Treatment is usually based on the administration of vitamin B12 injections, the dose and for as long as you need a specialist. Depending on the degree of development of anemia the doctor will prescribe specific vitamin supplements.

Dietary treatment is complementary to medical treatment and suggests the use of different foods to achieve balanced input of all nutrients, especially those needed for adequate hematopoietic function, ie, training and proper development of red blood cells. These nutrients are iron, vitamin B12 and folate mainly. (more…)

Anemia is a disease caused by a decreased number of red blood cells or hemoglobin content in the blood that may be due to blood loss (hemorrhage), the deficient production of blood through the body or a destructive process of red blood cells. These low levels of red blood cells sometimes lead to severe symptoms such as weakness, dizziness, headaches, irritability, and other intestinal disorders.

When any of them persist, it is critical the need to seek medical advice. It will perform a complete blood count that indicates the degree or severity of anemia and sometimes helps them discover their cause to determine the total number of red blood cells, hemoglobin values, the contents of the white blood cells and their differentiation and the number of platelets (blood components). (more…)

RECOMMENDED FOODS

- Milk and dairy products: milk, yogurt and other fermented dairy products not overly fatty or sweet (curd, petit suisse), cheese.

- Meat, fish, eggs and dairy products: All kinds of meat (prefer lean), fish, liver, eggs.

- Cereals, potatoes and vegetables: All except those specified in other sections.

- Fruits and vegetables: All.

- Beverages: All except as explained in the following paragraphs.

- Fats: Olive oil and seeds (sunflower, corn, soy …), butter or margarine.

- Other products: cereals or sprouted legumes (wheat, alfalfa, soy supplement …), algae, tofu (curdled product of soy milk) and fermented soy products contain. (more…)

Anemia is characterized by a decrease in hemoglobin concentration or ability to carry oxygen in the blood. In megaloblastic anemia is a decrease in the number of red blood cells, and an increase in the size of them due to a deficiency of substances involved in erythropoiesis or red blood cell formation, as is vitamin B12.

However, the lack of this vitamin is secondary to lack a protein in the gastric mucosa (intrinsic factor) this basic self absorption. In these cases the intrinsic factor is produced and secreted in minute amounts, insufficient to ensure normal intestinal absorption of the vitamin, or does not occur at all. Rarely is a deficiency of vitamin B12 from dietary origin exclusively. (more…)