We know that several diseases can be prevented (or at least reduce the risk of development) through food. This time I write in this thematic line, referring to one study that has identified two foods that may be useful to prevent the occurrence of CHD.

The American University of Loma Linda has undertaken a study published in the Americal Journal of Clinical Nutrition which stresses the importance of nuts and fish with high levels of omega 3 for the prevention of cardiovascular disease.

First, the nuts can reduce cardiovascular risk through the reduction of bad cholesterol (LDL) by 9.3% and serum total blood cholesterol by 5.4%. Only the intake of 42 grams of nuts a day is enough to keep cholesterol within range.

Moreover, researchers have also identified the blue fish with reduced cardiovascular risk. The weekly intake of only two blue fish dishes served to increase good cholesterol (HDL) by 4% and reduce bad cholesterol. Most importantly, however, its reduction of triglycerides, a 11.4% drop in the quantities specified intake.

These two foods, besides being delicious (nuts, in particular, are an irresistible vice) are healthy, and it costs nothing to include them in your weekly diet. You know the numbers, now get to work.

Fasting to lose weight. Fasting is commonly recommended for weight-loss dieting countless mark days when only allowed to take fluids, with the excuse that after the fast day the balance will show good results.

The kilos are perceived less then spending a few days without food, are due to a large loss of fluids, not fat.

On the other hand the fast generates anxiety and a delay in the actions of metabolism because the body interprets the lack of food as “time famine” and therefore is prepared to survive spending the least energy possible.

On the other hand fasting can be counter productive because it reduces blood sugar levels, makes the blood supply to the blood and tissues may be damaged. That is why experts emphasize that if there needs to fast for a compelling reason, it should always be checked by a doctor.

In short, no need to lose weight fast, the key is to eat right in addition to providing fair calories, necessary nutrients for the body suffers no shortages of any kind.

Anemia in pregnancy is still very common. This situation can indeed be caused by the presence of anemia before the pregnancy because of anemia in women, including young women, are still quite high. However, anemia can also occur due to pregnancy.

Pregnancy can cause anemia during pregnancy there is an increase volume of blood that red blood cells is relatively lower. In addition, reduced food intake because of nausea and vomiting and the risk of bleeding at the time of delivery will also increase the risk of anemia.

If the hemoglobin in the first trimester of pregnancy under 11 g / dL and the second and third trimesters below 10 g / dL, it was considered anemia. The influence of anemia on pregnancy situation depends on the degree of anemia.

If mild anemia, probably almost no effect. However, if the hemoglobin below 6 g / dL, the mother will feel quickly tired, even an interruption of heart function. Are routinely used in pregnancy to check the hemoglobin so it can be therapeutic. The cause of anemia in pregnancy is often due to lack of iron.

Symptoms of anemia in pregnant women the same as that experienced by anemic adults, that is not fit to be mothers; lethargic, weak, tired, tired, neglected (5L). Pregnant women also become frequent headaches, dizzy eyes, even unconscious, easy drowsiness, shortness of breath, decreased immune system, and easily fall ill.

Anemia should not be left alone because the consequences could be fatal, both to mother and fetus. Risks include miscarriage occurs, premature birth, long labor, postpartum hemorrhage, infants born with low weight, so the possibility of babies born with birth defects.

Unfortunately, many pregnant women consume less iron, but iron can be met from the composition of nutritious foods and balanced. To prevent anemia, the doctor will usually give iron supplements with folic acid. However, if it comes to severe anemia, such as the handling of blood transfusions may be needed, depending on how the case.

Then we will give you some tips that when applied will allow you to eat more slowly, having more full with less food, thus promoting weight loss better digest food and prevent illnesses, savor the flavor as well as people with whom you share the table.

• Chew: establish a minimum goal of how much chewing, is a good resource to slow the time to eat. For example, at least chew each bite 10 times. In addition, chewing collaborates with digestion which will reduce the work of the stomach.
• Use a knife and fork: often we drop the knife to simply cut and carry food with the fork, but this takes time away from our food. Therefore, a good alternative is to claim the knife and even use it to get snacks at the fork.
• Break for silverware: between each pair of bits that is inserted into the mouth, you may take extra time to chew, drink water, or converse with other diners. So it is advisable to support both covered in the dish every so often during the meal.
• Socialize: Remember that feeding time is a social act, therefore, seize this moment to share with family, friends or colleagues. Of course, remember to enjoy every taste and aroma that is inserted into the mouth.
• Undesirable situations: avoid eating on the couch or standing, as this will slow their ability to comply with the advice given before. Also, stay away from distractions like the computer, television or cell phone while you are eating, since you can not concentrate on your food or taste, chew and enjoy enough, which disrupt its attempt to eat more slowly.

I told our grandmothers had to chew each food about 30 times, using both sides of the teeth before swallowing. Although it may be confused with a more urban legend, the act of mastication is a process necessary for the proper and complete digestion of food.

In the hurry we forgot that the process of food digestion begins in the mouth. A mechanical and chemical complex starts to break down food into smaller fragments, digested and salivated to be delighted with its taste and aroma.

You’d be surprised to see that chewing food well, you can identify the ingredients used for processing, determine the degree of freshness and discover their deepest flavors. Chew your food means to recover the pleasures of taste, awareness of the food we eat and facilitate our digestive processes. In addition we directly linked the act of eating.

Another advantage is that the proper chewing before our appetites sated. This is of vital importance for people who care or want their body weight.

Chewing slowly, foods stay longer in the mouth. As a result, lips, jaw, cheeks and tongue to work longer eat normally. Besides you need a minimum of time necessary for the brain to send signals satiety, that do not understand the body needs more food.

Remember that if you eat enough calm, chewing food thoroughly, the amount of food eaten will be needed, neither more nor less.