Healthy Organics Food

In several of my previous posts I told you about all the wonderful works of art you could create with something as simple as aluminum foil. I think I forgot to mention that it lends itself very well for embossing projects.

There are many crafts which are great for incorporating aluminum embossing like greeting cards, ornaments and picture frames. Just make sure to use the thinner aluminum sheets which are much more pliable and easier to get the details across.

More and more products are sold in aluminum packaging and instead of throwing it away, you may want to consider if it could be reused for a craft or hobby. You might be surprised at how many ideas the aluminum packaging would spark.

It is not hard coming up with recycled aluminum art. It is simply a matter of thinking outside the box.

In addition to genetic disorders, food consumed affects the incidence of colorectal cancer (colon). One of the foods that are proven to be able to prevent this cancer is an apple.

Recent research shows, an apple or apple juice have a positive impact on the large intestine. Content of pectin and polyphenols found in apples much, are known to increase biological mechanism to produce compounds antikarsinogenik (anti-cancer) in the fermentation process.

“Apple is a source of fiber and antioxidants are good. Apples are also rich in pectin are effective as an anticancer substance in the large intestine,” said the researchers.

In a laboratory study conducted by German researchers, Dr. Dieter Schrenk, known components in apples can increase butyrate production, to prevent the formation of HDAC (Histone deacetlyases). HDAC declining production will push the growth of pre-cancerous cells and tumor cells.

Colon cancer is a cancer that is often encountered in Indonesia. Cancer is not just about the men but also women. Colon cancer risk increases in consumption of high fat and low in fiber, body fat, smoking, and lack of exercise.

Generally the fruit changes color from green (when young) to yellow, orange, or red (when ripe). Only a few types of fruits that remain green when ripe. One of them is the kiwi.

The green color is caused by the pigment chlorophyll levels remained unchanged in the maturing process. Foodstuffs generally contain more chlorophyll is a good source of magnesium.

Many research results have shown that chlorophyll antimutagenik properties (preventing the spread of cancer-causing genes). This occurs because the nature of chlorophyll binding reaction can inhibit carcinogens with DNA compounds, and compounds to counteract the radical reaction. Chlorophyll can also protect the immune system through the ability to reduce reactivity of radical compounds.

One study showed that klorofilin, the substance chlorophyll derivatives, capable of binding Aflatoxin B1 can inhibit the occurrence of liver cancer. Benitez research results and Wens (1996) showed that very effectively lower klorofilin superoxide anion (free radical species), whose capacity is higher than the beta-carotene or vitamin C.

Kiwi also contains inositol, which plays an important role in intracellular responses to hormones and neurotransmitters. Some research indicates that inositol supplementation helps lung function in premature infants and adults who experience depression. Kiwi also contains serotonin, a substance that is calm effect.

In our culture, fried foods, including favorite foods. It was a tasty, crunchy, plus low price makes many popular fried. However, eating fried food can be harmful to health.

Fried food fried in oil containing saturated fatty acids would be metabolized when consumed, will eventually increase in blood lipid profile. The higher the intake of saturated fat, higher cholesterol. This will eventually lead to degenerative diseases, such as coronary heart disease or stroke.

To prevent these undesirable due to consumption of fried foods, Prof.Dr.Ir.Made Astawan, food technologists, Bogor Agricultural University, share tricks.

1. When you choose to buy cooking oil in accordance with the needs, how to read labels and packaging, with good care. Select which include cooking oil complete information on the label.

2. For high cholesterol, choose oils that contains unsaturated fatty acids (such as peanut oil and corn oil).

3. Do not choose cooking oil just by color and appearance. A clear oil is not necessarily better than the yellow oil concentrated. Color is influenced by the content of carotenoids and other components in the oil. In some cases the very beneficial carotenoids to health.

4. As far as possible fries the food  less oil to prevent excessive oil absorption in fried foods, and repeated use of oil.

5. Cooking oil so that is not easily damaged, should not use too high heat. Control the size of the flame.

6. Save the cooking oil in a sealed container, cool, and avoid sunlight to prevent oxidation and rancidity was not easy.

7. Clean the frying pan or wok with a detergent that is free from the crust or other dirt.

8. Do not get used to using used oil that has been used repeatedly to fry.

9. Drain the oil in fried food before eating. If necessary use a tissue or paper to reduce the oil layer on the surface of the food.

Although small shape, soybean can be processed into various food products, one of which is soy milk. Composition of soy milk is similar to cow’s milk, therefore it can be used soy milk instead of cow’s milk, especially for those who are allergic to cow’s milk lactose.

Another advantage of soy milk than cow’s milk is not at all contain cholesterol. However, according to Prof. Dr. Made Astawan, author of Nutrition and Ingredients Food Aneka, cholesterol content of cow’s milk is still relatively very low when compared with other animal food. Because it does not have to worry about drinking cow’s milk.

Quality protein, soy milk is also almost equal to the quality of cow’s milk protein. Protein eficiency ratio (PER) of soy milk is 2.3 whereas cow’s milk PER is 2.5. PER means that every 2.3 grams of protein you eat will result in weight gain of 2.3 grams. Thus, the higher the PER value reflects the better quality protein.

In general, soy milk contains vitamins B1, B2 and niacin in an amount equivalent to cow’s milk or breast milk, and contains vitamin E and K in considerable amounts.

However, soy milk does not contain vitamin B12 and mineral content, especially calcium, less than cow’s milk. Therefore, soy milk is usually produced by the factory are always supplemented with minerals and vitamins.