Five Rules Synergies
Maximum concentration on the ingredients of food can suppress the progress of nutrition as a scientific discipline. Can lead to false nutritional recommendations, or their lack of understanding. This has already happened with the recommendation of cautious consumption of fat, due to a persistently avoid foods with health benefits: olives, nuts, oily fish. It is much more justified to deal with the effect of whole foods or food synergy.
First: a synergy of food kind of shock absorber. Effect of large amounts of a substance can be entered, however, vary considerably - depending on whether we have taken it in concentrated form or as a component of the microclimate of food.
Secondly: because of synergies, nutrients affect mutual absorption. A good example is the behavior of vitamin C and iron - vitamin C enhances iron absorption, unlike alcohol, which aggravates her.
Third: the synergy effect origin of food ingredients. Therefore, you should know whether incurred during the processing of food or her natural ingredient. They produce cattle, sheep, goats and other animals that survive, but can also occur through the industrial processing of vegetable oils (hydrogenation process). If they occur naturally, such as conjugated linoleic acid in dairy products, then reflect the biological structure of ruminants.
Some research suggests that these may favorably affect our health. In contrast, the industry created Trans fatty acids proven to harm us. Therefore, in recent years the production of hydrogenated vegetable oils and margarine radically changed, whereas artificially created Trans fats almost disappeared from our menus.
Fourth: the synergy of some foods protects us from disease or act like a drug. For example, laboratory studies of pomegranate and broccoli show that these foods have better ant proliferative effect than their separate components. Some research reveals that in synergy - polyphones from the juice peel and pomegranate oil - can stop the growth of cancer.
Fifth: the synergy effect and the life cycle of the food. At the beginning and end of the cycle the content of its natural ingredients apart - so even its impact on our body is not the same.
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