Keto Means
Keto Means
Photo: Markus Winkler
Tomatoes have long been known to be a good source of lycopene, the phytochemical which makes them red but which also has significant antioxidant properties. Now new research has shown that this antioxidant power can be boosted even more through the simple act of cooking the tomatoes.
Cream cheese is a soft, spreadable cheese that's a staple in many dishes, including sauces, spreads, soups, and sweets. However, it's made from...
Read More »
The American Journal of Clinical Nutrition: “Calcium and vitamin D supplementation is associated with decreased abdominal visceral adipose tissue...
Read More »Tomatoes have long been known to be a good source of lycopene, the phytochemical which makes them red but which also has significant antioxidant properties. Now new research has shown that this antioxidant power can be boosted even more through the simple act of cooking the tomatoes. Researchers from Cornell University in the US said that cooking the tomatoes increase the level of phytochemicals they contain, although it also reduces the amount of vitamin C found in the vegetable. Writing in the latest issue of the Journal of Agriculture and Food Chemistry Rui Hai Liu, Cornell assistant professor of food science, said: "This research demonstrates that heat processing actually enhanced the nutritional value of tomatoes by increasing the lycopene content that can be absorbed by the body, as well as the total antioxidant activity. The research dispels the popular notion that processed fruits and vegetables have lower nutritional value than fresh produce." Tomato samples were heated to 88 degrees Celsius for two minutes, 15 minutes and 30 minutes. Consistent with previous studies, vitamin C content decreased by 10, 15 and 29 per cent respectively when compared to raw, uncooked tomatoes. However, the research revealed that the beneficial trans-lycopene content of the cooked tomatoes increased by 54, 171 and 164 per cent respectively. Levels of cis -lycopene (which the body easily absorbs) rose by 6, 17 and 35 per cent respectively. Antioxidant levels in the heated tomatoes increased by 28, 34 and 62 per cent, respectively. While the antioxidant activity in tomatoes is enhanced during the cooking process, vitamin C loss occurs when the food's ascorbic acid is oxidised to dehydroascorbic acid and other forms of nutritionally inactive components. Lycopene is the most-efficient single oxygen quencher, and devours more than 10 times more oxygenated free radicals than vitamin E, Cornell researchers said. "This makes lycopene's presence in the diet important," said Liu. "While these findings go against the notion that processed fruits and vegetables have lower nutritional value, this may create a new image for processed fruits and vegetables. Ultimately, this could increase consumers' intake of fruits and vegetables and could possibly reduce a person's risk of chronic disease." A timely piece of research, given the recent decision by the British Dietetic Association to endorse canned foods from Heinz as contributing towards the healthy eating target of five fruits of vegetables a day.
How long does it take to see results on keto? As we previously noted, most people will see some results within the first week or two, including a...
Read More »
Weight gain. Bloating and other bathroom issues. Blood sugar spikes, which could cause fatigue and irritability. Increased hunger and sugar...
Read More »You can “reset” your body to use fat for fuel by incorporating certain lifestyle habits: Get quality sleep. ... Focus on eating real, whole foods. ... Eat plenty of healthy fats. ... Avoid processed sugars and refined carbohydrates. ... Try Intermittent Fasting. ... Move more!
Weight gain is not an inevitability of ageing – although, for many people, as they accumulate years under their belt, they also gain pounds. A big part of this is down to the modern dietary environment, which encourages gradual weight gain over time. Over the last 10-20 years, we have started to eat more often, adding between-meals snacking to the traditional regime of breakfast, lunch and dinner. The problem is that every time we have that mid-morning slice of cake, our blood sugar levels spike, which causes the hormone insulin to be released. Insulin is fundamentally a good thing – it helps our bodies to extract energy from the sugar we eat. However, if you don't work this energy off, insulin promotes the body to store the excess as fat. And you're much less likely to work off a slice of cake, which spikes your blood sugar high into the sky, than, say, a sweet potato salad, which takes longer to be broken down. There's another danger associated with frequent insulin spikes: you become 'insulin resistant', which means that your pancreas needs to produce even more to get rid of the excess sugar in your blood. Long term, this rise in the body's insulin production can lead to a condition known as metabolic syndrome, a cluster of conditions (increased blood pressure, high blood sugar, excess body (visceral) fat around the waist, inflammation and abnormal cholesterol or triglyceride levels) that increase your risk of heart disease, stroke and diabetes.
Running, walking, cycling and swimming are just a few examples of some cardio exercises that can help burn fat and kick-start weight loss. SUMMARY:...
Read More »
The rule of thumb when you are buying shrimp is that you should get 1 pound of raw and unpeeled shrimp per person or, if you are buying it cooked...
Read More »
The ketogenic diet has a lot of health benefits. When it comes to weight loss, it the most effective diet plans. However, you must adhere to the...
Read More »
A ketogenic diet should consist of about 60–80% fat, 10–30% protein, and no more than 5–10% — or 20–50 grams — of carbs per day. Focus on high fat,...
Read More »
Promotion
Promotion
Promotion
Promotion