The benefits of winter vegetables

Obviously salads and colorful vegetables during the winter do not abound on the shelves, but this season the vegetables are suitable for our specific needs, to strengthen our defenses and help us keep the line. We learn to recognize them ... to put on the table!

The winter does not make me want to hire the 400 grams of fruit and vegetables recommended by WHO *! Yet cook vegetables in winter is not as difficult as it seems: a good broth of vegetables that heats, cauliflower au gratin for the pleasure of children, a history of carrots or a delicious soup ... Cooking vegetables in winter is easier than it looks! And for the fanatics of the diet cooking, steaming it is the ideal solution to preserve the minerals and vitamins vegetables.

The leafy vegetables: a wealth of minerals and trace elements

All vegetables supply minerals and trace elements, but some are richer than others. The endive, for example, presents a high content in potassium and magnesium, while the chard contains much calcium. They are easy to simmer and are ideal to accompany such as poultry. They contain all the famous magnesium, Mineral "anti-fatigue". A good soup of vegetables or a salad made of endive will then help to combat winter flu and to remove any mineral deficiencies. Enjoy together with the legumes, rich in B vitamins, to get your fill of energy!

The carrots and the immune system

To counter the aging of cells and to maintain beautiful skin, let us not forget the main antioxidants, such as vitamin A and vitamins C and e. It is therefore time to eat carrots or squash, which are particularly rich in beta carotene.

The carrots can be grated and then seasoned with orange juice or lemon to optimize their nutritional properties; do not forget then the spinach, lamb's lettuce and endive, to the high content of vitamin C.

You can cook these vegetables in salads, with shrimp, for an extra supply of minerals and trace elements. Did you know that a small portion of lamb's lettuce provides 50 mg of vitamin C, or the equivalent of a small amount of orange juice, and 100 g of sorrel cover 3/4 of our needs for vitamin C? It is not difficult to fill up!

The avocado, finally, in addition to the known properties of energy has the privilege of being very rich in vitamin E.

Cruciferous vegetables for cancer prevention

The broccoli, as well as the spinach and turnips, contain a good amount of lutein, useful in preventing macular degeneration, and like all the cabbage family are major allies in prevention of digestive cancers. Broccoli, like cabbage, contain sulfur compounds (Glucosinolates), which they would exercise a preventive action on forms of colon and rectal cancer, and also bring a high amount of vitamin B9 and calcium. What do you want? Don't forget the garlic: more than 200 studies have shown their benefits, such as the protective effects against cardiovascular system. Apparently eating a clove of garlic a day helps reduce the "bad" cholesterol, or LDL cholesterol, thanks to the extraordinary properties of allicin, can thin the blood.

The fibers of cooked vegetables are more digestible

Our need for fiber is around 25-30g per day, and a third should be made out of vegetables, whose fibers favor the intestinal transit, provide a sense of satiety and fight certain diseases such as cardiovascular disease. Sensitive people can taste the vegetables cooked in soup or gratin, as in the case of cauliflower or all raw vegetables that are not always tolerated: cooking, in fact, softens the fibers and makes it just more digestible vegetables.

Soups and vegetables to detox steam

The more potassium-rich vegetables facilitate the elimination of toxins and fight water retention: the case of the pepper and celery root, that help the body to eliminate fluids and then to feel lighter, and also are very rich of trace elements (selenium, chromium) that help maintain the balance of our body. You can spice up your soup with parsley, rich in vitamin C, this herb on the shelves all year round!

Root vegetables: for a full of energy

The ancient vegetables like beets, parsnips, and the salsify ... are not only high in fiber but also carbohydrates, and therefore are ideal to meet the needs of the whole family. The Jerusalem artichoke is also particularly rich in potassium.

How much fish to eat a week？

We know that fish is very beneficial to our health as it is a lean protein, which means it brings to our body all the benefits of this nutrient but not including unhealthy fats. Stresses in particular the contribution of omega 3 which feature blue fish, which help our body to receive EFAs ideal to improve our levels of HDL or good cholesterol.

It is versatile, delicious and light, but how much fish eat a week? If you want to know how much is advisable to include this ingredient in diet, the best preparations and what are its main benefits keep reading.

The nutritional contribution of fish

Fish is an excellent alternative to eating healthy proteins, because it has less saturated fat than meat, even whitefish is considered a lean food. But in addition to proteins, this food provides us with:

• A good supply of essential omega 3 fatty acids contained especially in oily fish such as sardines, salmon, tuna or anchovies. These help prevent heart disease, bring good cholesterol to our body and reduce high blood pressure.
• They offer to our body vitamin A, D and vitamins of group B, basic for a correct functioning of the organism.
• They are also source of calcium, iron, potassium, iodine, sodium and magnesium, minerals necessary for the correct health of bones and muscles.

It is a food that should be added to our diet, preferring to buy it fresh instead of frozen or packaged, which will ensure the perfect state of its properties. It is also important developed healthily, for example grilled, baked or cooked, avoiding more caloric preparations as fried or breaded.

Amount of fish recommended per week

We know that it is beneficial to our health, but how much fish eat a week? The recommendation of nutritionists is to eat 700 grams of fish each week, equivalent to 3 to 4 servings.

Of that amount it is recommended that 2 of blue fish and the rest of white fish, because although the latter is leaner, the contribution of omega 3 and vitamin A and D present in blue fish alternatives is superior to white, Which is considered more nutritious in this regard.

Beware of fish rich in mercury!

Although fish is an ideal protein, must be especially careful with fish that accumulate more mercury in your body. This heavy metal ingested in large quantities can cause various cardiac complications, also affecting the immune and reproductive system. In addition, it is highly detrimental to fetuses during gestation, which is why their use should be limited especially during pregnancy.

• The fish richest in mercury are:
• The emperor or swordfish.
• The Bluefin tuna.
• The grouper.
• The sea bass.

It is recommended to eat these options very occasionally, preferring instead for fish with low content of this metal as is the case of hake, sardines, anchovies, anchovies, salmon, cod, among others.

How much vegetable do you eat a week?

The food pyramid gives us data on the healthy foods that should be part of our diet but how much we eat a week? Fruits and vegetables should be eaten daily but in the case of vegetables the recommended amounts will vary depending on the conditions of each group of people.

Legumes and their nutritional contribution

Within the food pyramid legumes are an important group to be taken frequently to get nutrients to your body provide high quality and large doses of protein and carbohydrates form.

The protein that we provide ingredients such as beans, lentils or chickpeas are of plant origin and, therefore, are perfect for people who follow a vegetarian or vegan food can include this nutrient in your body. However, it is true that the protein intake is much lower in the case of most legumes, except soy that the amount offered is comparable to that of a piece of meat or fish.

It is one of the best ways to avoid excessive intake of animal protein and can benefit from similar purposes but avoiding overloading our livers or our kidneys; In fact, the amount of protein contained in many of these foods is 20% of their contribution based on 100 grades of crude product.

The fiber containing legumes help improve digestive processes, besides favoring the intestinal transit allowing cleansing of the body naturally, preventing constipation and improving cholesterol levels.

Another component containing this food group is carbohydrates, therefore it can be considered as a very nutritious option as it contains both protein and carbohydrates. These carbohydrates it contains are slowly absorbed, i.e. do not raise the glycemic index of blood and are contributing to our body when it needs without this end accumulate in the body as saturated fat dose of energy.

And they are perfect for weight loss diets because they are low in fat. There is a false myth that legumes are fattening, but this is not true, since the fatteners are the companions with which we usually take them (fatty sausages, oils for frying, abundant bread, etc.). If you take a plate of vegetables sautéed with vegetables, for example, or a salad made with these foods you will not have just contribution in fat and, nevertheless, a great amount of nutrients.

Legumes: Recommended amount per week

Now that you know all the benefits of legumes and the significant nutritional contribution offered to us, we will stay up the question of "how much vegetable eat a week?". Nutritionists indicate that at least we should eat legumes twice a week and at most 4 times.

You should keep in mind that there are some groups of people who need a greater energy supply and therefore it is recommended that they take between 3 or 4 times each week; these would be the children, the sick or the elderly, people who require more nutrients and higher energy injection. Above all, children should take them because they help improve the growth of bones and muscles, making them stronger and healthier too.

In healthy adults, the ideal is what we have already commented: 2 to 4 times a week. With this frequency it is possible to take a healthy, balanced diet and with all the nutrients that the organism requires to be strong. In case you're vegetarian or vegan you can increase takes up to 5 times a week to supplement the lack of animal protein.

The recommended amount for each social group is as follows:

• Children ages 3 to 9 should take 40 to 50 grams (raw weight).
• Young people aged 10 to 16 should take 50 to 70 grams.
• Adults 17 to 50 years old should take 60 to 80 grams.
• People over 50 should take 40 to 50 grams.
• Children from that age and adults: 60 to 80 grams in crude.

Avoid the gases from legumes

Some people do not usually introduce legumes into their diet because they produce flatulence. In fact, people with intestinal problems may have problems in digesting these foods and, therefore, avoid eating them. If you have irritable bowel syndrome or any other digestive disorder, it is recommended that you talk to your doctor to explain how you can take vegetables and what the recommended amount is for you.

But if the problem you have with these foods are annoying gases, then we will give you some tricks that will help reduce flatulence and thus improve digestion:

• Do not combine with other sources of protein (meat, sausages, etc.) nor with too cereal. It is best to take them individually or with a little vegetable.
• Do not mix them with foods such as cabbage, lettuce, etc.
• Chews slowly to prevent excessive air leak into your intestines and, therefore, more gas is produced.
• Add aromatic spices for cooking: There are some herbs that get aid digestion, for example, cumin, thyme, rosemary and fennel. Test it!
• Cut the boil: It is one of the best tricks to get reduce flatulence from legumes. That is, when it is boiling, turn off the heat and let it sit for 10 minutes; then restart the fire.

Seven Tips how to choose healthy fats

Fats - one of the key components of a healthy diet. Many people still mistakenly believe that fat - its evil, because it is the most high-calorie, and cut it in their diets. However, fats are different: harmful or helpful. And some of them are vital to us. For example, without the fatty acids omega-3 and omega-6, our existence is impossible, and fat-soluble vitamins do not assimilate, if you do not eat fatty foods. To make the right choice, remember the seven simple rules.

Choose fatty acid omega-3. The essential fatty acids omega-3 are struggling with inflammation. The body can’t produce them on their own, so you must get them from the diet. Good sources - wild salmon, walnuts, chia seeds. It is important to keep the sources of omega-3, so they are not oxidized and does not lose its beneficial properties. Read more about it here.

Avoid refined oils. Refining process or processing oil such as, for example, extracting the oil with solvents, bleaching, deodorization (when the oil is deprived odor distilling it with steam at a temperature above 230 degrees), hydrogenation (in which the obtained saturated with hydrogen trans fats widely used in cooking) oil do not only useless for health, but also often dangerous.

Look for the rich taste of any. "Currently, the oil must have a taste, a pronounced color and smell," - says Lisa Howard, author of "The Big Book of healthy oils” (The Big Book of Healthy Cooking Oils). Highly processed and "cleaned" the oil is taste, almost no smell and has a transparent color.

Pay attention to the quality of animal fat. The oil from cows milk-fed natural feed. Clarified butter, which is removed from the solid particles with lactose milk and casein. All this - good sources of animal fat.

Look for variety. Olive oil, for example, will provide a healthy dose - antioxidant with proven anti-inflammatory properties. But there are other options for vegetable oils that can be used instead of olive: sunflower, sesame, flax ... Adding sliced avocado in a salad, you will help the body to better absorb carotenoids from other products in this salad and to provide an extra dose of fiber and protein. Cook with coconut oil.

Keep an eye on the quality of the fat source. If the oil is properly stored, then it emit chemicals that cause oxidative stress in human cells and can provoke degenerative diseases. Furthermore, it is important to choose clean fats: toxins are often concentrated in fats and oils.

Avoid excessive heat during cooking. If the oil is heated to a temperature at which it begins to smoke, it produces free radicals and other toxic compounds.

The menu of the week to eat healthy

Planning what we eat during a whole week is not only the best way to eat healthy and balanced, but also a good ally of the line. However, it is important to know a few basics to be able to devise a pattern healthy.

The distribution of nutrients

To start planning a menu, you must first balance the nutrients. Basically, each person needs 50-60% of daily calories from carbohydrates, 20% of calories coming from protein and 20% of calories coming from fat.

In fact, the proportions may change depending on the objectives: longer needs proteins for example, athletes, as well as those who want to lose weight will make a small cut in fat and carbohydrates.

The first thing to consider is the number of daily meals to do during the day. In fact, skipping meals, or spend many hours on an empty stomach, it is not advisable to never, and because you can go to energy shortages needed to deal with daily activities, and because you can develop an appetite so strong that overdoing the next meal.

The ideal is to distribute the food in 4-5-6 meals a day, and the general rule is not to spend more than 5 hours to complete fasting. These meals should include a breakfast, a mid-morning snack, lunch, snack, dinner and, for those too early dinner or needs to "pamper yourself" before going to sleep, a slight pre-bedtime snack.

How to plan a healthy menu?

Once established meals a day to do, you can give free rein to creativity.

But what you need to have complete nutrition? First of flour and cereals, even better if whole: then bread, pasta, rice, biscuits, rice cakes, crackers.

Then, again, there are proteins, which in the case of vegans are of vegetable origin only (for those who don't know, are soybeans, wheat, beans, chickpeas, lentils, dried fruit, flour, legumes), in the case of omnivore and vegetarian lacto-ovo come from animals (eggs and cheese for vegetarians, omnivores also meat and fish).

They must not forget the "good" fats, i.e. olive oil, walnuts, sunflower seeds, pumpkin seeds, oil of flax seed. Vitamins and minerals are found in varying amounts in all foods, but especially in fruits and vegetables, which are distributed in the famous as important five portions a day. And to drink? Best to avoid alcohol, consuming mainly water, herbal teas, centrifuged and fruit juices, taking with tea and coffee in moderation.

For breakfast, the ideal is to assume the vegetable milk, such as rice or soy, also in the case in which he had not vegans: in fact in the early morning this type of milk is very digestible, unlike the vaccine that can create some problems. So go-ahead to a soy yogurt cup with oats, bananas and nuts, all accompanied by an orange juice, or even a cup of soy milk or almond with cereals and / or biscuits.

For snack and snack, you should ideally refer to healthy snacks, such as fruit, centrifuged, dried fruit or toast with jam. These mini-meals should not contain too many calories, just so as not to burden the body and give it just the right sprint to get there without an excess of hunger the next meal.

Lunch should be a healthy mix of starchy foods, protein and vegetables: green light then, at first with pasta and vegetables, and a second as a dish of spinach and pine nuts, perhaps with the tofu with tomato sauce. Or, you can choose a single dish, like whole grains, beans and vegetables cooked.

Dinner can be similar to lunch, but decreasing slightly starchy foods (so if you eat for lunch 80 grams of pasta, limit yourself to dinner at 50 grams for example). Careful not to eat the bread if you also ate pasta, or take half portion of both: they are equivalent, so double the doses can only be detrimental to the number of calories to be introduced on a daily basis.

To season, always better to use the healthy and very Italian extra virgin olive oil, better still raw. But how to distribute the various dishes in a week? Simple: the proteins are taken as 'rolling': if you are vegetarian, for example, and you ate cheese on Monday for lunch, opt for dinner legumes and eggs the next day (being careful to limit as much as possible fats derived from cheese and eggs, by limiting the consumption of these foods to once a week in the case of eggs and twice in the case of cheese).

Omnivores should be careful to over-consumption of protein from meat, in addition to the harmful substances with which too often the animals are fed before becoming food, so watch both frequency than quantity. Vegans can alternate the classics to soya beans, the various derivatives of the same soy (soybeans, tempeh, and soy medallions) seitan (to avoid if you are celiac, because it is wheat gluten).

As for vegetables, not focus on a few varieties: there are many, so set your vegetables, baking it away in every way and in every possible way! Also, do not cook in the same way: If a cold pasta dish scheduled day, the next day you opt for a soup, or for a second with potatoes in abundance. The way in which foods are cooked is part of the so-called ' variety '.

Then sit at a table, and create a custom scheme of things that you like and that give you the smile not weigh you down, follow the rule of variety and rotation, and drafted two or three different weekly menus, alternating them.

Plan a healthy menu, what we must never forget

To plan a healthy menu with good results, we must not forget:

• Buy anything that was included in the weekly menu, so you do not find themselves without ingredients when cooking.

• Use of season foods, so that the meals are qualitatively better from a nutritional point of view.

• Vary your cooking methods, limiting fried foods to one or maximum twice a week.

• Cook two portions and freeze one, in order to facilitate our work for the next time and save time, energy and ... Gas!

• Check each day you need to eat the next day: That way you can address any missing ingredients.

With these tricks you can devise a pattern healthy, improving the quality of your diet, the time and also checking the economic cost.

Deliberately it not has been established in this article diet plan: food selection is basically personnel, and for that you prefer to give the 'indications whatsoever' on which each of you will give birth to a table always based on their tastes and their preferences, without forgetting the principles of health.

To eat healthy tips

Often a person you might ask "what are the tips for healthy eating ", the power is a vital aspect in the life of each of us and eat healthy body ensures successful operation and the energies that allow us to cope with everyday life. With a few tips, quick and easy to put into practice, you can eat healthy and at the same time do not deprive yourself of the taste of our fine cuisine, because we must not forget that food is also a pleasure as well as a necessity.

These tips for healthy eating have a doubly beneficial purpose, on the one hand help to maintain or achieve a healthy body weight while on the other protect the health of the most common diseases going to strengthen the immune system and fighting the symptoms of hypertension, hypercholesterolemia, type 2 diabetes or gastrointestinal problems.
By following the 10 rules for eating healthy it will therefore be easy and pleasant to have a healthy diet:

• possible the types of foods that you decide to put on the table, to make sure that our body receives the widest range of nutrients as possible, since there is not a food or group of foods that contain all the nutrients that you need to eat healthy.

• Eating whole foods, grains, legumes, vegetables and fruits in abundance. Foods of this type are useful for their intake of vitamins and minerals, carbohydrates (starch and fiber) and protein (mainly grains and legumes). Eating healthy with a diet rich in vegetables, fruits, grains and legumes decreases the risk of developing common diseases such as gastrointestinal diseases or cardiovascular, and even some cancers, as well as ensuring a satisfying sense of satiety after a meal without he overdid it with calories.

• Drink a lot every day. Water accounts for 60% of our weight and is a key element to complete the reactions and metabolic processes essential for maintaining vital organism. Without water, then it can’t survive and it is important to constantly replenish that used or eliminated, to keep it the right water balance and minerals.

• Do not overdo it with sugar and sweets. Sugars are an invaluable and quick source for the body to get energy but only if it remains within the 10-15% of daily calories. However, this group of foods must be kept under control by those suffering from diabetes or intolerances (such as lactose) because it could cause unpleasant reactions.

• Limit fats. Healthy eating means getting the right amounts of all types of nutrients, so yes, even fats, which are very important for the formation of cell membranes, as an energy source and as a base to build essential molecules such as hormones. Obviously we must not exaggerate, a small daily amount will be more than enough, and it is good to learn how to choose them because they are not all the same (saturated, unsaturated, etc...) and although the calorie intake is the same, their use in the body and their effect on health varies greatly.

• Lower your salt intake. Most foods, especially processed or stored, have a high content of salt, so you would be advised not to add other and learn to flavor foods with spices; slowly we will get used to the taste of salty and you can better appreciate the flavors that every single food can give.

• Limit your consumption of alcohol. Within certain limits, the alcohol is well tolerated by the body but is basically a toxin, that is, in itself it is not a nutrient that can be used but only a compound that is metabolized in order to be eliminated as soon as possible so as not to create damage to 'body. Another problem associated to alcohol like molecule is in the fact that once metabolized compounds arising have a substantial caloric potential and are stored in our body in various forms helping to make us fat. Eating healthy does not just mean eating the right foods but also pay attention to the amount.

• Pay attention to food safety. Each of us is responsible for what you eat, so it is essential to read the product labels; in this way you can get to know them, to discriminate on the basis of quality and to our needs, to cook and to store them securely, and avoid unnecessary health risks.

• Stay active to keep your weight under control. Body weight is an indicator that tells us if the energy budget is balanced, that is, if the calories that we introduce with the diet are exactly the ones that we need, or if you have too many or too few. The daily calorie intake, therefore, depends on the purpose of the diet (remain constant, lose weight or gain muscle); but the important thing is to always eat healthy and carry out regular physical activity, improve the body's health and avoid unwanted fat deposits.

• Having an eye if you belong to a risk group; some people who find themselves in special situations such as illness, poor eating habits, pregnancy, lactation, menopause, or in a particular age group (children and elderly), not enough to eat healthy but will also supplement their diet with nutrients and to help improve their particular state.

With these few tips for eating healthy you can organize planning meals and shopping to get a correct and balanced diet in an easy and fast without sacrificing the pleasures of the table and even to the traditions of the cuisine of our country.

Health Benefits of Apricots

The health benefits of apricot include the ability to treat indigestion, constipation, earache, fever, skin diseases, cancer and anemia. Apricot oil is useful for the treatment of muscles and wounds thesis. It also believes that the apricot is good for skin care, especially for women. This is the reason why the found added in various cosmetics. In addition, apricots have the ability to improve heart health, reduce cholesterol levels, prevent deterioration of the vision, help you lose weight, treat respiratory, increase bone strength, and maintain the electrolyte balance of the body.

Apricots can be eaten directly, or dried and then eaten as a variety of nuts. It 'also used in the preparation of various fruit juices, jams, jellies and squash. Apricot oil can be obtained from its kernel, and those powerful essential oils also have a lot of important health impacts.

Apricots, scientifically known as Prunes armeniaca, is closely related to plums. It 'hard to know the exact order of the cultivation in the world, since it was found in both wild and cultivated in prehistoric times. The scientific name comes from Armenia, which is where the majority of scientists believe apricots origin. However, there were also in ancient Greece and Rome, and many other experts argue that the original cultivation has happened in India more than 3000 years ago. The controversial origins are not important, but the impact of apricots on human health is certainly!

Apricots are small drupes that look like peaches or plums. They have a soft, spicy meat in a thin outer skin. In the middle of the apricot is a large pit, which is inedible, so be careful when you take that first big bite! They are typically yellow or orange, with a slight tinge of red on one side. They can be enjoyed in a variety of ways, and for each culture treatment apricots different! One of the reasons that have been so popular in the course of the story is that it can be connected directly to a number of health benefits, due to their unique organic compounds, nutrients, vitamins and minerals, which are listed below.
 

Nutritional value of Apricots

The impressive health benefits of apricots are due to the content of vitamins, including vitamins A, C, K, E, and niacin in significant quantities, as well as a number of other essential vitamins in trace amounts (less than 5% of the needs daily), as well as their mineral content, which includes the potassium, manganese, copper, magnesium, and phosphorus. Apricots are also a good source of dietary fiber, as most of the fruits.
 

Health Benefits of Apricots

The health benefits of apricots are the following:

Constipation: Apricots are rich in fiber and are good for regular bowel movements. It is often recommended for patients who suffer from constipation on a regular basis due to its laxative properties. The fiber is a way to bulk up the stool. In this way, it becomes easier to carry through the bowels to its eventual excretion from the body. Fiber stimulates gastric juices and digestive that help absorb nutrients and break down the food for easier processing. In addition, the fiber also activates the peristaltic movement of the digestive tract, and the movements of smooth muscles are what keep bowel movements regulated.

Bone Health: Apricots have moderate or significant quantities of all minerals necessary for healthy bone growth. Calcium, phosphorus, manganese, iron, copper and play a certain role in the creation of bone matter. Therefore, food apricots can ensure healthy growth and development of bones, as well as preventing various age-related conditions, including osteoporosis.

Heart Health: Apricots are a wonderful way to protect the heart from a wide range of diseases, including atherosclerosis, heart attacks, and stroke. The high amount of vitamin C as well as potassium and dietary fiber, contribute to good cardiovascular health. Vitamin C protects the heart from free radicals, potassium lowers blood pressure by relaxing the tension of blood vessels and arteries, while the dietary fiber scrapes excess cholesterol from the lining of the blood vessels and arteries, opening them and therefore reducing the pressure on the heart. All together, these properties make it ideal for apricots to improve heart health.

Fluid levels and Metabolism: Fluid levels in the body are mainly dependent on two minerals, potassium and sodium. The high amounts of potassium in apricot has been linked to maintaining the balance of fluids in the body, and to ensure that energy is properly distributed to the right organs and muscles. By maintaining a healthy balance of electrolytes, you can have more energy, reduce cramps, and keep the blood pumping and usable energy through your body as you need.

Earache: Apricot oil is good for earaches, although the exact mechanism is still under study. Dripping a few drops in the ear canal concerned must prove to be a quick fix. Scientists assume it has something to do with the materials that apricot essential oil contains antioxidants.

Fevers: Apricot juice is often administered to patients with fever because it provides the necessary vitamins, minerals, calories and water for the body, while also detoxifying various systems and organs. Some people also use apricot steam to relieve fevers. In this way, apricot is a substance soothing, anti-inflammatory that can also have an impact on overall body temperature, not when you are sick. In addition, it can reduce inflammation in other body parts, such as for people who suffer from arthritis or gout.

Skin problems: the apricot oil is good for skin care. It is rapidly absorbed by the skin and does not keep oily skin after application. Apricots are not only useful to keep the skin smooth and shiny; also it helps in the treatment of a number of diseases of the skin including eczema, itching, scabies, and a number of other conditions irritants. This is due in particular to the antioxidant compounds present in apricots. Not only it has a good amount of vitamin A (60% of the daily requirement per serving), which has long been associated with skin healthier, but the antioxidants in apricots protect the skin from the effects of free radicals, which can lead to deterioration of the skin and signs of premature aging.

Cancer: The apricot seeds are believed to help in the treatment of cancer. Among the carotenoids and other antioxidant compounds that have apricots, it is no surprise that they are a threat to the free radicals. Free radicals are dangerous by-products of cell metabolism that can induce healthy cells to mutate their own DNA in cancer cells. Antioxidants neutralize these harmful compounds and ensure that the body does not contract conditions such as cancer, heart disease, Alzheimer's disease, and aging skin. Apricots are directly linked to reducing the risk of cancer.

Asthma: It is also believed that the apricot oil is anti-asthmatic in nature and to treat the disease and its related symptoms. It has some expectorant and stimulating qualities for its essential oils. One of these may help to relieve the pressure and stress on the lungs and respiratory system, thus preventing asthma attacks before they start.

Some words of caution: there are dangers of food apricots, except for allergies normal that some people might have. However, there is some concern about the nature of healthy dried fruit, apricot, which is often made. Sulfites are found in dry foods, and that is not a good thing. Sulfites can seriously affect asthma and induce asthma attacks. Therefore, as a drug asthma, use fresh apricots, rather than dry versions. Apart from this friendly caution, enjoy the sweet taste spicy apricot and see all the good that can be done!

Laetrile or Vitamin B17 and apricot seeds

The apricot seeds are packed with health benefits. The people of Pakistan know about for centuries. In particular, the Hunza people would be the largest user and expert on the beneficial properties of apricot seeds (other than oil made from them and dried fruits). The greatest benefits attributed to apricot kernels concern the anti-cancer properties. The theme, however, is ultimately very controversial, let's see why.

The substance "miraculous" contained in the seeds of the apricot kernel is vitamin B17 (laetrile), a substance that to some seems to be able to attack and destroy the diseased cells of the organism. According to research conducted by Dr. Dean Burk of the National Cancer Institute, it seems that vitamin B17 reacts with the enzyme glucosidase present only in diseased cells of the tumor, releasing cyanide that destroys cancer cells (normal cells are not attacked because it does not contain the enzyme glucosidase). The cancer seems in fact a disease almost unknown to the people who follow a diet rich in vitamin B17 (also contained in legumes such as beans or peas, bean sprouts and grains, alfalfa, in lettuce, turnips and other vegetables and berries).

In contrast, in recent years, these properties would have shrunk dramatically. Several studies have indicated that there is no positive effect as anti-cancer and it also seems that the hydrogen cyanide containing both a molecule potentially harmful even in small doses. However, considering that their normal use as supplements of vitamin B17 provides for the consumption of 1 or 2 apricot seeds per day, the risk should not exist.

Attention, vitamin B17 is present in higher quantities in the seeds of apricot bitter than sweet . The bitter seeds come from wild apricot, sour taste, while the seeds are obtained from sweet fresh ripe fruits, commonly sold in our markets. The apricot kernels should be taken along with fresh or dried fruit to enjoy their property.

Apricot oil, for a silky skin

By cold pressing the kernels found inside the apricots we obtain an excellent edible oil delicate flavor, also used in natural cosmetics for dry and sensitive skin.

As for the food, can be ingested in teaspoons or used to flavor salads and dishes in the daily diet; It is rich in antioxidants, fatty acids and vitamin E.

Applied to the face has a calming effect on inflamed or irritated skin and helps reduce stress. It is also used on the delicate skin to its protective action, as advocates from the outside weather (sun, cold, windy etc.), Especially in the case of fragile capillaries and rosacea. It can be used as a natural cleanser.

Being very emollient and nourishing, it promotes skin elasticity and can be used to treat stretch marks. Used after a bath or shower helps prevent peeling and dryness of the skin or dry brittle and is easily absorbed.

It 'also ideal for making shiny and smooth their hair dull, brittle and wasted, when applied as a compress before shampoo, mixed with linseed oil and coconut oil.

Methods of preservation of the apricots

Fresh apricots that have not reached full maturity should be stored at room temperature. Once matured can be stored in a refrigerator (maximum 6-7 days).
 

Dried apricots - One of the characteristics of dried apricots is to keep intact the minerals that are normally found in fresh fruit. Even more important is the high content of dietary fiber that helps the functionality of the intestine and reduces the rate of cholesterol and sugar in the blood. Usually the dried apricots are treated with sulfur dioxide to preserve the bright color, but they also come without dyes that remain of a brown color.
 

Apricots in syrup - are very caloric (due to the addition of sugar); their consumption must therefore be carefully assessed.