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Causes of cancer
Cancer develops when there are changes to the DNA (mutations) in a cell that allow it to grow out of control. Cancer cells can then crowd out normal cells or invade body tissues. Radiation, carcinogens, infections, and your genetic makeup can increase your risk of mutations that lead to cancer.
Most people don't realize that cancer is preventable in many cases. Understanding cancer causes and risk factors is the first step in cancer prevention.
Common causes
According to the American Cancer Society and Cancer Institute, the most common causes and risk factors for cancer are:
• Smoking and tobacco use
• Alcohol
• Lack of physical activity
• Overweight or obese
• Diet
• Exposure to the sun
• Exposure to radiation
• Viral and other infections
• Exposure to carcinogens
• Family history and genetics
• Chronic inflammation
• Hormonal
• Immunosuppressive
• Year old
Exposure to the Environment
Your surroundings can increase your risk of developing cancer. Carcinogens — substances and exposures that can lead to cancer — can be found in homes, workplaces, and outdoors. Tobacco use and smoking fall into this category.
Another example is exposure to asbestos, a group of minerals found in some older homes and industrial building materials that can cause mesothelioma, a type of cancer of the lining of the lungs. People exposed to high amounts of benzene (found in gasoline, cigarette smoke, pollution) have an increased risk of cancer.
There are many other substances in the environment that can be dangerous to you. Be careful with chemicals in your home and always take time at work to read the information provided about the chemicals you work with.
Exposure to radiation
The most common form of radiation exposure is from the sun. Another environmental exposure is radon gas, which can be present in soil and can build up in your home. You may also be exposed due to imaging or medical treatment.
Infection
Infections can increase cancer risk in a number of ways. Some viral infections directly affect DNA to produce cancerous changes. Other infections can lead to long-term inflammation, increasing the risk of disease. Other infections, such as HIV, suppress the immune system, so it cannot effectively protect against cancer growth.
Human papillomavirus - HPV increases the risk of cancers of the cervix, anus, vulva, and vagina. Studies suggest that the papilloma virus also plays an important role in many head and neck cancers, and ongoing research is looking at its possible role in other cancers. The papillomavirus vaccine is recommended for girls and boys starting at age 11 or 12.
Year old
Although cancer can occur at any age, the average age for a cancer diagnosis is between 65 and 74, depending on the type.
Over the years, you've been exposed to more carcinogens and inflammatory processes, and more time for slow-growing cancers to become symptomatic. Your body also becomes less efficient at finding and destroying cancerous and precancerous cells.
That said, there are some forms of cancer that are more common in children, including bone cancer and some forms of leukemia.
Genetic
Genes are the ultimate cause of all cancers, but in most cases these are acquired mutations that are not passed on to your children. You have "healthy" genes, but a mutation occurs in a cell and can then grow out of control. There is often a latent susceptibility to cancer due to inactivation of oncogenes and tumor suppressor genes.
But in 5% to 10% of cases, cancer is caused by a family cancer syndrome that can be inherited. If you have a family history of cancer, such as breast cancer, it's important to take additional precautions. Genetic tests are available for some inherited cancers.
Note: Remember that if you have a family history of cancer, it does not mean you will develop it. You just have a greater chance of developing it (a genetic predisposition).
Lifestyle risk factors
Many of the main risk factors for cancer are ones that you can control. This can be especially empowering for those who are aware of certain tendencies.
Cigarette
Smoking not only affects the lungs but also increases the risk of many cancers. In fact, smoking causes 30% of all cancer deaths in the United States and is responsible for 80% of lung cancer deaths...
https://wiki.cancer.org.au/australia/User:Medicalnewstoday
https://wiki.goldcointalk.org/index.php/User_talk:Novaco
https://wiki.goldcointalk.org/index.php/User_talk:Healthcare
https://wiki.cancer.org.au/australia/User:Healthsite
Cancer develops when there are changes to the DNA (mutations) in a cell that allow it to grow out of control. Cancer cells can then crowd out normal cells or invade body tissues. Radiation, carcinogens, infections, and your genetic makeup can increase your risk of mutations that lead to cancer.
Most people don't realize that cancer is preventable in many cases. Understanding cancer causes and risk factors is the first step in cancer prevention.
Common causes
According to the American Cancer Society and Cancer Institute, the most common causes and risk factors for cancer are:
• Smoking and tobacco use
• Alcohol
• Lack of physical activity
• Overweight or obese
• Diet
• Exposure to the sun
• Exposure to radiation
• Viral and other infections
• Exposure to carcinogens
• Family history and genetics
• Chronic inflammation
• Hormonal
• Immunosuppressive
• Year old
Exposure to the Environment
Your surroundings can increase your risk of developing cancer. Carcinogens — substances and exposures that can lead to cancer — can be found in homes, workplaces, and outdoors. Tobacco use and smoking fall into this category.
Another example is exposure to asbestos, a group of minerals found in some older homes and industrial building materials that can cause mesothelioma, a type of cancer of the lining of the lungs. People exposed to high amounts of benzene (found in gasoline, cigarette smoke, pollution) have an increased risk of cancer.
There are many other substances in the environment that can be dangerous to you. Be careful with chemicals in your home and always take time at work to read the information provided about the chemicals you work with.
Exposure to radiation
The most common form of radiation exposure is from the sun. Another environmental exposure is radon gas, which can be present in soil and can build up in your home. You may also be exposed due to imaging or medical treatment.
Infection
Infections can increase cancer risk in a number of ways. Some viral infections directly affect DNA to produce cancerous changes. Other infections can lead to long-term inflammation, increasing the risk of disease. Other infections, such as HIV, suppress the immune system, so it cannot effectively protect against cancer growth.
Human papillomavirus - HPV increases the risk of cancers of the cervix, anus, vulva, and vagina. Studies suggest that the papilloma virus also plays an important role in many head and neck cancers, and ongoing research is looking at its possible role in other cancers. The papillomavirus vaccine is recommended for girls and boys starting at age 11 or 12.
Year old
Although cancer can occur at any age, the average age for a cancer diagnosis is between 65 and 74, depending on the type.
Over the years, you've been exposed to more carcinogens and inflammatory processes, and more time for slow-growing cancers to become symptomatic. Your body also becomes less efficient at finding and destroying cancerous and precancerous cells.
That said, there are some forms of cancer that are more common in children, including bone cancer and some forms of leukemia.
Genetic
Genes are the ultimate cause of all cancers, but in most cases these are acquired mutations that are not passed on to your children. You have "healthy" genes, but a mutation occurs in a cell and can then grow out of control. There is often a latent susceptibility to cancer due to inactivation of oncogenes and tumor suppressor genes.
But in 5% to 10% of cases, cancer is caused by a family cancer syndrome that can be inherited. If you have a family history of cancer, such as breast cancer, it's important to take additional precautions. Genetic tests are available for some inherited cancers.
Note: Remember that if you have a family history of cancer, it does not mean you will develop it. You just have a greater chance of developing it (a genetic predisposition).
Lifestyle risk factors
Many of the main risk factors for cancer are ones that you can control. This can be especially empowering for those who are aware of certain tendencies.
Cigarette
Smoking not only affects the lungs but also increases the risk of many cancers. In fact, smoking causes 30% of all cancer deaths in the United States and is responsible for 80% of lung cancer deaths...
https://wiki.cancer.org.au/australia/User:Medicalnewstoday
https://wiki.goldcointalk.org/index.php/User_talk:Novaco
https://wiki.goldcointalk.org/index.php/User_talk:Healthcare
https://wiki.cancer.org.au/australia/User:Healthsite
Post
What are the health benefits of astragalus herb?
What is astragalus herb?
Astragalus (also known as mantis) is a member of the legume family - related to peanuts, peas, and soybeans.
This medicinal herb is popular in both Western and Eastern medicine. It has a long history of being used for immune-related conditions for conditions of immune excess (such as autoimmune) as well as deficiency (during infection or immunodeficiency). Translate).
Today, the most common use of this herb is if for its benefits on immunity and heart health. Astragalus supplements are used as a prophylactic against infections (especially of the respiratory tract), and as a daily tonic to promote overall vitality and stamina.
What is the crown used for?
Astragalus has many uses as a respiratory tonic, but the most common use of this herb in modern herbal medicine is to strengthen or regulate the immune system.
It is popular for use with various forms of immunodeficiency, including viral and bacterial infections (prophylaxis) and as an adjuvant cancer treatment.
The immune-boosting effects of this herb don't happen overnight - astragalus is also useful for cases of over-immunity, such as autoimmune or allergic reactions.
Many people use astragalus as a general health supplement to prevent colds or flu, or to boost cardiovascular function, vitality, and overall stamina.
Other uses include, hepatitis, diarrhea, hypertension, diabetes, and Lyme Disease (not yet in its late stages).
Information about this herb
Astragalus is a large genus containing more than 3000 individual species. All species in this genus are small herbaceous plants or medium to large shrubs.
Astragalus is a member of the legume family, closely related to peas, peanuts, and soybeans.
The main species used medicinally is the species Astragalusosystemnaceus, which is native to East Asia in the mountainous regions of China and Mongolia, but has since spread around the world.
Pharmacology & Medical Research
Has the effect of increasing longevity
An extract of a closely related astragalus species known as an endogenous stem cell proliferative oral supplement helps to replenish and increase natural telomerase activity that has been shown to activate telomerase - one of the main targets of this study. major target for life-enhancing drugs.
Rich in phytochemicals
Astragalus is rich in saponins (such as cycloastragenol and astragalosides), polysaccharides (astroglucans A-C), flavonoids, phytosterols, volatile oils, asparagin, choline, betaine, gluconic acid, beta-sitosterol, amino acids (including GABA), elements trace elements (zinc, copper, magnesium, manganese, calcium, potassium, sodium, cobalt, rubidium, molybdenum, chromium, vanadium, tin and silver).
Caution & Safety
Astragalus is considered a safe herb, even for long periods of time or in high doses.
Traditional health systems (such as traditional medicine) recommend avoiding the use of herbs at the acute onset of a respiratory or sinus infection - focusing instead on the use of herbs. before or after infection. Traditional Chinese medicine also recommends avoiding astragalus with signs of heat or lack of yin.
This herb is contraindicated in the later stages of a bacterial disease transmitted by infected ticks known as lyme disease.
Astragalus should be avoided in combination with immunosuppressive drugs and after organ transplantation.
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What is astragalus herb?
Astragalus (also known as mantis) is a member of the legume family - related to peanuts, peas, and soybeans.
This medicinal herb is popular in both Western and Eastern medicine. It has a long history of being used for immune-related conditions for conditions of immune excess (such as autoimmune) as well as deficiency (during infection or immunodeficiency). Translate).
Today, the most common use of this herb is if for its benefits on immunity and heart health. Astragalus supplements are used as a prophylactic against infections (especially of the respiratory tract), and as a daily tonic to promote overall vitality and stamina.
What is the crown used for?
Astragalus has many uses as a respiratory tonic, but the most common use of this herb in modern herbal medicine is to strengthen or regulate the immune system.
It is popular for use with various forms of immunodeficiency, including viral and bacterial infections (prophylaxis) and as an adjuvant cancer treatment.
The immune-boosting effects of this herb don't happen overnight - astragalus is also useful for cases of over-immunity, such as autoimmune or allergic reactions.
Many people use astragalus as a general health supplement to prevent colds or flu, or to boost cardiovascular function, vitality, and overall stamina.
Other uses include, hepatitis, diarrhea, hypertension, diabetes, and Lyme Disease (not yet in its late stages).
Information about this herb
Astragalus is a large genus containing more than 3000 individual species. All species in this genus are small herbaceous plants or medium to large shrubs.
Astragalus is a member of the legume family, closely related to peas, peanuts, and soybeans.
The main species used medicinally is the species Astragalusosystemnaceus, which is native to East Asia in the mountainous regions of China and Mongolia, but has since spread around the world.
Pharmacology & Medical Research
Has the effect of increasing longevity
An extract of a closely related astragalus species known as an endogenous stem cell proliferative oral supplement helps to replenish and increase natural telomerase activity that has been shown to activate telomerase - one of the main targets of this study. major target for life-enhancing drugs.
Rich in phytochemicals
Astragalus is rich in saponins (such as cycloastragenol and astragalosides), polysaccharides (astroglucans A-C), flavonoids, phytosterols, volatile oils, asparagin, choline, betaine, gluconic acid, beta-sitosterol, amino acids (including GABA), elements trace elements (zinc, copper, magnesium, manganese, calcium, potassium, sodium, cobalt, rubidium, molybdenum, chromium, vanadium, tin and silver).
Caution & Safety
Astragalus is considered a safe herb, even for long periods of time or in high doses.
Traditional health systems (such as traditional medicine) recommend avoiding the use of herbs at the acute onset of a respiratory or sinus infection - focusing instead on the use of herbs. before or after infection. Traditional Chinese medicine also recommends avoiding astragalus with signs of heat or lack of yin.
This herb is contraindicated in the later stages of a bacterial disease transmitted by infected ticks known as lyme disease.
Astragalus should be avoided in combination with immunosuppressive drugs and after organ transplantation.
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Post
Post
How to prevent breast cancer
The article is referenced from: https://bit.ly/caoduoclieu
According to the latest statistics in the US, about one in eight women in the world have an increased risk of breast cancer and the mortality rate increases compared with other cancers. Studies show that dietary factors and foods can help effectively control breast cancer risk and aid in speeding up the recovery process for people battling the disease. Source: https://bit.ly/nguyenlieutpcn
Isoflavones
Soy isoflavones are a group of phytoestrogens, plant-based compounds with estrogenic activity. Many studies have found that moderate soy consumption has a protective effect against breast cancer.
In addition, genistein, the main isoflavones in soy, has been shown to protect against cancer by interfering with hormone signaling pathways and influencing genes involved in reproduction and death of cancer cells.
A new study has found that girls who ate soy during childhood and adolescence have a significantly lower risk of developing breast cancer in adulthood. Other studies suggest that consumption of soy foods containing genistein during adulthood protects against both premenopausal and postmenopausal breast cancer.
Carrot
Carrots are high in antioxidant carotenoids like beta-carotene and alpha-carotene, which help protect against breast cancer. In a large study published in the American Journal of Clinical Nutrition, women with the highest blood levels of carotenoids had an 18 to 28 percent lower risk of breast cancer. Other carotenoid-rich foods include peppers, pumpkin, sweet potatoes, and green vegetables like kale.
You can chop carrots and mix them with vegetables to make a carrot salad, you can also mash carrots with chickpeas, garlic and olive oil or make a soup or carrot soup.
Onion
Onions contain many organosulfur compounds, which have been shown to inhibit tumor growth in breast and other cancers. Other foods rich in organosulfur compounds include yellow onions, garlic, leeks, and chives. Onions also contain quercetin and anthocyanin (a water-soluble pigment that gives the red color).
It also protects you against breast cancer. You can sauté chives, shaved Brussels sprouts and mushrooms in olive oil; cut the shallot in half, mix with melted coconut oil, honey and balsamic vinegar and roast until tender; Thinly sliced purple onion, put in a jar with a lid with apple cider vinegar to quickly ripen the melon.
Broccoli
Broccoli, like alfalfa sprouts, has sulforophane, a sulfur-containing compound with anticancer activity. Studies show that sulforaphane can inhibit the growth of breast cancer cells and induce the apoptosis of breast cancer cells.
They are also rich in fiber, which may protect against breast cancer by altering hormonal activities. Other foods high in sulforaphane include broccoli, cabbage, Brussels sprouts, kale, and cauliflower.
You can: Blend broccoli sprouts, bananas, pineapple, and coconut milk into a creamy smoothie. Or use them in salads or salads.
Linseed
Flaxseeds contain compounds called lignans, phytoestrogens that can enhance or inhibit the effects of estrogen. In postmenopausal women, lignans may cause the body to produce less active forms of estrogen, potentially reducing the risk of breast cancer.
They are also rich in alpha-linolenic acid, an omega-3 fat that has been shown in studies to stop the growth, size and proliferation of cancer cells and promote cell death. . breast cancer cells.
Pumpkin seeds, sunflower seeds, oats, barley, beans, and berries also contain lignans. Combine ground flaxseeds with minced rosemary, garlic powder and water, then thinly, cut into squares and bake like a savory cookie, stirring ground flaxseed, blueberries and walnuts into your oatmeal for a hearty breakfast and use ground flaxseed, cocoa powder, espresso and instant yogurt for a healthy mocha smoothie.
Broccoli
Broccoli contains many cancer-preventing compounds, especially glucosinolates, a group of sulfur-containing substances that are responsible for the spicy, bitter taste of cruciferous vegetables. Glucosinolate is broken down by the body into bioactive compounds such as isothiocyanates and indoles, which have been shown to inhibit cancer cell growth and promote cancer cell death. Letters.
A new study shows that women who eat a lot of cruciferous vegetables, such as arugula, kale, turnips, broccoli and cabbage, have a 17% lower risk of breast cancer.
Tea
Green tea is rich in polyphenols, especially epigallocatechin gallate, a potent compound that has been shown to inhibit cancer cell growth and induce cancer cell death.
The article is referenced from: https://bit.ly/caoduoclieu
According to the latest statistics in the US, about one in eight women in the world have an increased risk of breast cancer and the mortality rate increases compared with other cancers. Studies show that dietary factors and foods can help effectively control breast cancer risk and aid in speeding up the recovery process for people battling the disease. Source: https://bit.ly/nguyenlieutpcn
Isoflavones
Soy isoflavones are a group of phytoestrogens, plant-based compounds with estrogenic activity. Many studies have found that moderate soy consumption has a protective effect against breast cancer.
In addition, genistein, the main isoflavones in soy, has been shown to protect against cancer by interfering with hormone signaling pathways and influencing genes involved in reproduction and death of cancer cells.
A new study has found that girls who ate soy during childhood and adolescence have a significantly lower risk of developing breast cancer in adulthood. Other studies suggest that consumption of soy foods containing genistein during adulthood protects against both premenopausal and postmenopausal breast cancer.
Carrot
Carrots are high in antioxidant carotenoids like beta-carotene and alpha-carotene, which help protect against breast cancer. In a large study published in the American Journal of Clinical Nutrition, women with the highest blood levels of carotenoids had an 18 to 28 percent lower risk of breast cancer. Other carotenoid-rich foods include peppers, pumpkin, sweet potatoes, and green vegetables like kale.
You can chop carrots and mix them with vegetables to make a carrot salad, you can also mash carrots with chickpeas, garlic and olive oil or make a soup or carrot soup.
Onion
Onions contain many organosulfur compounds, which have been shown to inhibit tumor growth in breast and other cancers. Other foods rich in organosulfur compounds include yellow onions, garlic, leeks, and chives. Onions also contain quercetin and anthocyanin (a water-soluble pigment that gives the red color).
It also protects you against breast cancer. You can sauté chives, shaved Brussels sprouts and mushrooms in olive oil; cut the shallot in half, mix with melted coconut oil, honey and balsamic vinegar and roast until tender; Thinly sliced purple onion, put in a jar with a lid with apple cider vinegar to quickly ripen the melon.
Broccoli
Broccoli, like alfalfa sprouts, has sulforophane, a sulfur-containing compound with anticancer activity. Studies show that sulforaphane can inhibit the growth of breast cancer cells and induce the apoptosis of breast cancer cells.
They are also rich in fiber, which may protect against breast cancer by altering hormonal activities. Other foods high in sulforaphane include broccoli, cabbage, Brussels sprouts, kale, and cauliflower.
You can: Blend broccoli sprouts, bananas, pineapple, and coconut milk into a creamy smoothie. Or use them in salads or salads.
Linseed
Flaxseeds contain compounds called lignans, phytoestrogens that can enhance or inhibit the effects of estrogen. In postmenopausal women, lignans may cause the body to produce less active forms of estrogen, potentially reducing the risk of breast cancer.
They are also rich in alpha-linolenic acid, an omega-3 fat that has been shown in studies to stop the growth, size and proliferation of cancer cells and promote cell death. . breast cancer cells.
Pumpkin seeds, sunflower seeds, oats, barley, beans, and berries also contain lignans. Combine ground flaxseeds with minced rosemary, garlic powder and water, then thinly, cut into squares and bake like a savory cookie, stirring ground flaxseed, blueberries and walnuts into your oatmeal for a hearty breakfast and use ground flaxseed, cocoa powder, espresso and instant yogurt for a healthy mocha smoothie.
Broccoli
Broccoli contains many cancer-preventing compounds, especially glucosinolates, a group of sulfur-containing substances that are responsible for the spicy, bitter taste of cruciferous vegetables. Glucosinolate is broken down by the body into bioactive compounds such as isothiocyanates and indoles, which have been shown to inhibit cancer cell growth and promote cancer cell death. Letters.
A new study shows that women who eat a lot of cruciferous vegetables, such as arugula, kale, turnips, broccoli and cabbage, have a 17% lower risk of breast cancer.
Tea
Green tea is rich in polyphenols, especially epigallocatechin gallate, a potent compound that has been shown to inhibit cancer cell growth and induce cancer cell death.
Post
Does lemonade with coffee help you lose weight?
Lemon coffee can help with weight loss
Everyone wants to lose weight, but no one wants to take the time it takes to do it effectively. Instead of going straight to eating right and exercising, most people look for short cuts when it comes to weight loss. Purified water, turmeric nose, honey lemon drink, none of these popular tips promise fat burning and quick weight loss results. Some of them work with some intensity, while others are just empty promises. Another recent addition to this long-running weight loss trend is lemon coffee.
The trend of drinking coffee with lemonade is quite active as tiktok users suggest that it can help torch fat faster. In addition, the drink is also said to bring relief from headaches and diarrhea. Find out if there's any truth to this claim.
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Drink lemon and coffee
Coffee and lemon are two ingredients commonly found in the pantry. Two of them are very nutritious and have distinct health benefits. Even in terms of weight loss, both coffee and lemon are said to be beneficial.
Coffee, one of the most widely consumed beverages containing caffeine, can speed up metabolism, stimulate the central nervous system, and boost vigilance and mood. Lemon, on the other hand, promotes fullness, increases saturation and reduces daily calorie intake. Lemons are also a great source of vitamin C and antioxidants that can prevent damage caused by free radicals.
Is there any benefit in reducing Kilo?
It's true that both lemon and coffee are healthy, but neither can help you burn fat and match your old outfit. Adding lemon to coffee can reduce appetite and speed up metabolism, but burning fat can seem a little tricky.
Losing fat is not an easy task, which can be achieved just by drinking lemon water. Our bodies go through a number of changes when we lose weight effectively. You sleep peacefully at night, your chances of getting other illnesses decrease, your mood improves, and you feel fitter.
Can this water help relieve headaches and boost digestion?
Lemon coffee is also said to provide relief from headaches and also boost digestion, however, there is a lot of conflicting research on this matter. Some studies show that caffeine has a vasoconstrictor effect (it tightens your blood vessels) providing relief from headaches, while others argue that excess caffeine may be a reason. cause headaches.
Even in the case of diarrhea, there is no clear research that can highlight how the drink can promote digestive health. When having diarrhea, solid food should be given to bulk up the stool. Drinking lemon coffee is not a good idea.
Due to lack of evidence, claims of the benefits of drinking lemon coffee cannot be verified. More research is needed in this area.
Prepare your drink
Obviously there isn't much benefit of brewing your coffee by adding lemon juice to it. If you still want to try it, there are a few things you must keep in mind while preparing your cup of lemon coffee. Only add lemon juice to black coffee, not to milk. To balance out the citric flavor, add a pinch of salt to it, but avoid sugar at all costs. Also, try not to have more than one cup of lemon coffee in a day. Along with this, you need to follow your diet and exercise regimen to lose weight.
Lemon coffee can help with weight loss
Everyone wants to lose weight, but no one wants to take the time it takes to do it effectively. Instead of going straight to eating right and exercising, most people look for short cuts when it comes to weight loss. Purified water, turmeric nose, honey lemon drink, none of these popular tips promise fat burning and quick weight loss results. Some of them work with some intensity, while others are just empty promises. Another recent addition to this long-running weight loss trend is lemon coffee.
The trend of drinking coffee with lemonade is quite active as tiktok users suggest that it can help torch fat faster. In addition, the drink is also said to bring relief from headaches and diarrhea. Find out if there's any truth to this claim.
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Drink lemon and coffee
Coffee and lemon are two ingredients commonly found in the pantry. Two of them are very nutritious and have distinct health benefits. Even in terms of weight loss, both coffee and lemon are said to be beneficial.
Coffee, one of the most widely consumed beverages containing caffeine, can speed up metabolism, stimulate the central nervous system, and boost vigilance and mood. Lemon, on the other hand, promotes fullness, increases saturation and reduces daily calorie intake. Lemons are also a great source of vitamin C and antioxidants that can prevent damage caused by free radicals.
Is there any benefit in reducing Kilo?
It's true that both lemon and coffee are healthy, but neither can help you burn fat and match your old outfit. Adding lemon to coffee can reduce appetite and speed up metabolism, but burning fat can seem a little tricky.
Losing fat is not an easy task, which can be achieved just by drinking lemon water. Our bodies go through a number of changes when we lose weight effectively. You sleep peacefully at night, your chances of getting other illnesses decrease, your mood improves, and you feel fitter.
Can this water help relieve headaches and boost digestion?
Lemon coffee is also said to provide relief from headaches and also boost digestion, however, there is a lot of conflicting research on this matter. Some studies show that caffeine has a vasoconstrictor effect (it tightens your blood vessels) providing relief from headaches, while others argue that excess caffeine may be a reason. cause headaches.
Even in the case of diarrhea, there is no clear research that can highlight how the drink can promote digestive health. When having diarrhea, solid food should be given to bulk up the stool. Drinking lemon coffee is not a good idea.
Due to lack of evidence, claims of the benefits of drinking lemon coffee cannot be verified. More research is needed in this area.
Prepare your drink
Obviously there isn't much benefit of brewing your coffee by adding lemon juice to it. If you still want to try it, there are a few things you must keep in mind while preparing your cup of lemon coffee. Only add lemon juice to black coffee, not to milk. To balance out the citric flavor, add a pinch of salt to it, but avoid sugar at all costs. Also, try not to have more than one cup of lemon coffee in a day. Along with this, you need to follow your diet and exercise regimen to lose weight.
Post
Xi rô lê rất tốt cho sức khỏe khi mùa đông
Lê trong xi rô cho mùa đông một công thức đã được chứng minh
Lê ngọt và mọng nước là hương vị đặc biệt của mùa hè! Nhưng đáng tiếc là, chúng không chịu được bảo quản trong thời gian dài, vì vậy việc giữ chúng tươi rất khó khăn. Công thức nấu ăn mứt tự làm đến để giải cứu. Nấu lê trong xi-rô cho mùa đông là một trong những cách tốt nhất để bảo quản chúng và giúp bạn vui vẻ trong mùa thu và mùa đông blues.
Làm thế nào để nấu lê trong xi-rô?
Chúng tôi không hứa với lê liễu, nhưng chúng tôi đảm bảo rằng bất cứ ai cũng có thể nấu lê trong xi-rô đóng hộp, ngay cả một đầu bếp mới vào nghề, người làm mứt tự làm là một điều mới lạ.
Lê nào ngon hơn? Cố gắng chọn những quả không quá chín, hơi cứng và chắc. Nhờ quá trình chế biến và ngâm nước muối ngọt, chúng sẽ trở nên mềm, nhưng không bị nát.
Để nấu ăn
• 1 kg lê đóng hộp sẽ cần 600 ml nước,
• 1 ly đường (đường mía),
• 2 thìa đường vani và nước cốt từ một quả chanh lớn.
Phương pháp sơ chế: rửa sạch lê, gọt vỏ, bỏ hạt và cắt làm tư. Chia chúng vào các hũ hấp và sấy khô. Quả phải lấp đầy thể tích với bình. Đun sôi nước, nước cốt chanh và hai loại đường trong một cái chảo lớn. Khi siro đặc và nóng, đổ lê vào. Đậy kín và thanh trùng trong 15 phút. Nó không thể được dễ dàng hơn!
Làm thế nào để bảo quản lê trong xi-rô? Tìm nơi khô ráo, thoáng mát cho chúng, tốt nhất là hạn chế ánh nắng mặt trời. Một tầng hầm, tủ đựng thức ăn hoặc tủ bếp cách xa bếp nấu và bếp nấu sẽ tốt.
Bổ sung lê trong xi-rô
Chúng tôi đã đưa ra công thức cơ bản cho món ngọt này, nhưng cần biết rằng có rất nhiều cách ngon để thêm gia vị. Đậu chiết xuất từ vỏ vani có thể được sử dụng thay cho đường vani. Rất đáng để thêm một vài bông hoa cẩm chướng vào lọ lê. Quế và nhục đậu khấu cũng làm tăng hương vị của lê. Một giải pháp thú vị là bạn cho vài lát cam và chanh mỏng vào lọ.
Tại sao sử dụng lê trong xi-rô?
Thế giới của những món tráng miệng thơm ngon đang mở ra cho bạn. Lê được lấy ra từ xi-rô rất tốt cho bánh nướng, bánh ngọt, bánh quế, cũng như cho các món tráng miệng với kem và kem. Bạn có thể thêm chúng vào bột yến mạch buổi sáng hoặc món trứng tráng ngọt. Điều thú vị là chúng cũng rất hợp với các món ăn mặn, đặc biệt là các loại thịt nướng tinh chế như vịt, gà tây và thăn lợn.
Thuộc tính quả lê
Giống như hầu hết các loại trái cây, lê bổ dưỡng nhất khi còn sống. Tuy nhiên, không thể phủ nhận rằng dưới mọi hình thức chúng là một bổ sung đáng giá cho thực đơn. Trong y học dân gian, quả lê được chế biến để làm giảm cảm lạnh. Họ thậm chí còn đối phó với cơn ho. Hiện nay, người ta biết rằng ngoài việc tăng cường hệ thống miễn dịch (đặc biệt hữu ích trong mùa đông), lê là một nguồn cung cấp iốt dồi dào, có tác dụng có lợi cho tuyến giáp. Chúng cũng chứa boron, giúp chống loãng xương và giúp tinh thần minh mẫn. Ăn lê có thể giảm nguy cơ đột quỵ và cao huyết áp. Đừng quên về chúng khi ghé thăm cửa hàng tạp hóa.
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Lê trong xi rô cho mùa đông một công thức đã được chứng minh
Lê ngọt và mọng nước là hương vị đặc biệt của mùa hè! Nhưng đáng tiếc là, chúng không chịu được bảo quản trong thời gian dài, vì vậy việc giữ chúng tươi rất khó khăn. Công thức nấu ăn mứt tự làm đến để giải cứu. Nấu lê trong xi-rô cho mùa đông là một trong những cách tốt nhất để bảo quản chúng và giúp bạn vui vẻ trong mùa thu và mùa đông blues.
Làm thế nào để nấu lê trong xi-rô?
Chúng tôi không hứa với lê liễu, nhưng chúng tôi đảm bảo rằng bất cứ ai cũng có thể nấu lê trong xi-rô đóng hộp, ngay cả một đầu bếp mới vào nghề, người làm mứt tự làm là một điều mới lạ.
Lê nào ngon hơn? Cố gắng chọn những quả không quá chín, hơi cứng và chắc. Nhờ quá trình chế biến và ngâm nước muối ngọt, chúng sẽ trở nên mềm, nhưng không bị nát.
Để nấu ăn
• 1 kg lê đóng hộp sẽ cần 600 ml nước,
• 1 ly đường (đường mía),
• 2 thìa đường vani và nước cốt từ một quả chanh lớn.
Phương pháp sơ chế: rửa sạch lê, gọt vỏ, bỏ hạt và cắt làm tư. Chia chúng vào các hũ hấp và sấy khô. Quả phải lấp đầy thể tích với bình. Đun sôi nước, nước cốt chanh và hai loại đường trong một cái chảo lớn. Khi siro đặc và nóng, đổ lê vào. Đậy kín và thanh trùng trong 15 phút. Nó không thể được dễ dàng hơn!
Làm thế nào để bảo quản lê trong xi-rô? Tìm nơi khô ráo, thoáng mát cho chúng, tốt nhất là hạn chế ánh nắng mặt trời. Một tầng hầm, tủ đựng thức ăn hoặc tủ bếp cách xa bếp nấu và bếp nấu sẽ tốt.
Bổ sung lê trong xi-rô
Chúng tôi đã đưa ra công thức cơ bản cho món ngọt này, nhưng cần biết rằng có rất nhiều cách ngon để thêm gia vị. Đậu chiết xuất từ vỏ vani có thể được sử dụng thay cho đường vani. Rất đáng để thêm một vài bông hoa cẩm chướng vào lọ lê. Quế và nhục đậu khấu cũng làm tăng hương vị của lê. Một giải pháp thú vị là bạn cho vài lát cam và chanh mỏng vào lọ.
Tại sao sử dụng lê trong xi-rô?
Thế giới của những món tráng miệng thơm ngon đang mở ra cho bạn. Lê được lấy ra từ xi-rô rất tốt cho bánh nướng, bánh ngọt, bánh quế, cũng như cho các món tráng miệng với kem và kem. Bạn có thể thêm chúng vào bột yến mạch buổi sáng hoặc món trứng tráng ngọt. Điều thú vị là chúng cũng rất hợp với các món ăn mặn, đặc biệt là các loại thịt nướng tinh chế như vịt, gà tây và thăn lợn.
Thuộc tính quả lê
Giống như hầu hết các loại trái cây, lê bổ dưỡng nhất khi còn sống. Tuy nhiên, không thể phủ nhận rằng dưới mọi hình thức chúng là một bổ sung đáng giá cho thực đơn. Trong y học dân gian, quả lê được chế biến để làm giảm cảm lạnh. Họ thậm chí còn đối phó với cơn ho. Hiện nay, người ta biết rằng ngoài việc tăng cường hệ thống miễn dịch (đặc biệt hữu ích trong mùa đông), lê là một nguồn cung cấp iốt dồi dào, có tác dụng có lợi cho tuyến giáp. Chúng cũng chứa boron, giúp chống loãng xương và giúp tinh thần minh mẫn. Ăn lê có thể giảm nguy cơ đột quỵ và cao huyết áp. Đừng quên về chúng khi ghé thăm cửa hàng tạp hóa.
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Post
Cà phê chanh có thể giúp giảm cân
Mọi người đều muốn giảm cân, nhưng không ai muốn dành thời gian cần thiết để làm điều đó một cách hiệu quả. Thay vì đi theo cách ăn thẳng để ăn đúng và tập thể dục, hầu hết mọi người tìm kiếm các cách ngắn tắt khi giảm cân. Nước tinh khiết, mũi nghệ, thức uống chanh mật ong, không có những mẹo được phổ biến hứa hẹn đốt cháy chất béo và kết quả giảm cân nhanh chóng. Một số trong số họ làm việc với một số cường độ, trong khi những người khác chỉ là những lời hứa rỗng. Một bổ sung gần đây khác cho xu hướng giảm cân dài này là cà phê chanh.
Xu hướng uống cà phê với nước chanh tạo ra khá sôi động khi người dùng tiktok đề nghị rằng nó có thể giúp ngọn đuốc béo nhanh hơn. Ngoài ra, thức uống cũng được cho là mang lại sự nhẹ nhõm do đau đầu và tiêu chảy. Hãy tìm hiểu xem có bất kỳ sự thật nào về sự thật trong yêu cầu này.
Uống chanh và cà phê
Cà phê và chanh là hai thành phần thường thấy trong phòng đựng thức ăn. Hai trong số họ có rất bổ dưỡng và có lợi ích sức khỏe riêng biệt. Ngay cả về mặt giảm cân, cả cà phê và chanh đều được cho là có lợi.
Cà phê, một trong những loại đồ uống được tiêu thụ rộng rãi nhất có chứa caffeine có thể tăng tốc độ trao đổi chất, kích thích hệ thống thần kinh trung ương và tăng cường cảnh giác và tâm trạng. Mặt khác, chanh, thúc đẩy sự trọn vẹn, tăng bão hòa và giảm lượng lượng calorie hàng ngày. Chanh tây hay chanh vàng cũng là một nguồn vitamin C và chất chống oxy hóa tuyệt vời có thể ngăn ngừa thiệt hại do các gốc tự do.
Có lợi trong giảm Kilo không?
Đúng là cả chanh và cà phê đều khỏe mạnh, nhưng cả hai đều không thể giúp bạn đốt cháy chất béo và phù hợp với đồ dung trang phục cũ của bạn. Thêm chanh vào cà phê có thể làm giảm sự thèm ăn và tăng tốc độ trao đổi chất, nhưng đốt cháy chất béo có vẻ hơi khó khăn.
Mất chất béo không phải là một nhiệm vụ dễ dàng, có thể đạt được chỉ bằng cách uống nước chanh. Cơ thể chúng ta trải qua một số thay đổi khi chúng ta giảm cân một cách hiệu quả. Bạn ngủ yên vào ban đêm, khả năng mắc các bệnh khác giảm, tâm trạng của bạn được cải thiện và bạn cảm thấy fitter.
Nước này có thể giúp giảm đau đầu và tăng cường tiêu hóa không?
Cà phê chanh cũng được cho là mang lại sự cứu trợ từ những cơn đau đầu và cũng tăng cường tiêu hóa, tuy nhiên, có rất nhiều nghiên cứu mâu thuẫn về vấn đề này. Một số nghiên cứu cho thấy rằng caffeine có tác dụng co mạch (nó thắt chặt các mạch máu của bạn) cung cấp sự nhẹ nhõm từ đau đầu, trong khi những người khác lập luận rằng lượng caffeine dư thừa có thể là một lý do gây đau đầu.
Ngay cả trong trường hợp tiêu chảy, không có nghiên cứu rõ ràng có thể làm nổi bật cách thức uống có thể tăng cường sức khỏe tiêu hóa. Khi bị tiêu chảy, nên có thức ăn rắn để số lượng lớn lên phân. Uống cà phê chanh không phải là một ý tưởng tốt.
Do thiếu bằng chứng, yêu cầu những lợi ích của việc uống cà phê chanh không thể được xác minh. Nghiên cứu thêm là cần thiết trong lĩnh vực này.
Chuẩn bị đồ uống của bạn
Rõ ràng là không có nhiều lợi ích của việc pha cà phê của bạn bằng cách thêm nước chanh vào nó. Nếu bạn vẫn muốn thử nó, có một vài điều bạn phải giữ trong đó chuẩn bị tách cà phê chanh của bạn. Chỉ thêm nước chanh vào cà phê đen, không đến sữa. Để cân bằng hương vị citric, thêm một chút muối vào nó, nhưng tránh đường bằng mọi giá. Ngoài ra, cố gắng không có nhiều hơn một tách cà phê chanh trong một ngày. Cùng với điều này, bạn cần tuân theo chế độ ăn uống và tập thể dục của mình để giảm cân.
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Mọi người đều muốn giảm cân, nhưng không ai muốn dành thời gian cần thiết để làm điều đó một cách hiệu quả. Thay vì đi theo cách ăn thẳng để ăn đúng và tập thể dục, hầu hết mọi người tìm kiếm các cách ngắn tắt khi giảm cân. Nước tinh khiết, mũi nghệ, thức uống chanh mật ong, không có những mẹo được phổ biến hứa hẹn đốt cháy chất béo và kết quả giảm cân nhanh chóng. Một số trong số họ làm việc với một số cường độ, trong khi những người khác chỉ là những lời hứa rỗng. Một bổ sung gần đây khác cho xu hướng giảm cân dài này là cà phê chanh.
Xu hướng uống cà phê với nước chanh tạo ra khá sôi động khi người dùng tiktok đề nghị rằng nó có thể giúp ngọn đuốc béo nhanh hơn. Ngoài ra, thức uống cũng được cho là mang lại sự nhẹ nhõm do đau đầu và tiêu chảy. Hãy tìm hiểu xem có bất kỳ sự thật nào về sự thật trong yêu cầu này.
Uống chanh và cà phê
Cà phê và chanh là hai thành phần thường thấy trong phòng đựng thức ăn. Hai trong số họ có rất bổ dưỡng và có lợi ích sức khỏe riêng biệt. Ngay cả về mặt giảm cân, cả cà phê và chanh đều được cho là có lợi.
Cà phê, một trong những loại đồ uống được tiêu thụ rộng rãi nhất có chứa caffeine có thể tăng tốc độ trao đổi chất, kích thích hệ thống thần kinh trung ương và tăng cường cảnh giác và tâm trạng. Mặt khác, chanh, thúc đẩy sự trọn vẹn, tăng bão hòa và giảm lượng lượng calorie hàng ngày. Chanh tây hay chanh vàng cũng là một nguồn vitamin C và chất chống oxy hóa tuyệt vời có thể ngăn ngừa thiệt hại do các gốc tự do.
Có lợi trong giảm Kilo không?
Đúng là cả chanh và cà phê đều khỏe mạnh, nhưng cả hai đều không thể giúp bạn đốt cháy chất béo và phù hợp với đồ dung trang phục cũ của bạn. Thêm chanh vào cà phê có thể làm giảm sự thèm ăn và tăng tốc độ trao đổi chất, nhưng đốt cháy chất béo có vẻ hơi khó khăn.
Mất chất béo không phải là một nhiệm vụ dễ dàng, có thể đạt được chỉ bằng cách uống nước chanh. Cơ thể chúng ta trải qua một số thay đổi khi chúng ta giảm cân một cách hiệu quả. Bạn ngủ yên vào ban đêm, khả năng mắc các bệnh khác giảm, tâm trạng của bạn được cải thiện và bạn cảm thấy fitter.
Nước này có thể giúp giảm đau đầu và tăng cường tiêu hóa không?
Cà phê chanh cũng được cho là mang lại sự cứu trợ từ những cơn đau đầu và cũng tăng cường tiêu hóa, tuy nhiên, có rất nhiều nghiên cứu mâu thuẫn về vấn đề này. Một số nghiên cứu cho thấy rằng caffeine có tác dụng co mạch (nó thắt chặt các mạch máu của bạn) cung cấp sự nhẹ nhõm từ đau đầu, trong khi những người khác lập luận rằng lượng caffeine dư thừa có thể là một lý do gây đau đầu.
Ngay cả trong trường hợp tiêu chảy, không có nghiên cứu rõ ràng có thể làm nổi bật cách thức uống có thể tăng cường sức khỏe tiêu hóa. Khi bị tiêu chảy, nên có thức ăn rắn để số lượng lớn lên phân. Uống cà phê chanh không phải là một ý tưởng tốt.
Do thiếu bằng chứng, yêu cầu những lợi ích của việc uống cà phê chanh không thể được xác minh. Nghiên cứu thêm là cần thiết trong lĩnh vực này.
Chuẩn bị đồ uống của bạn
Rõ ràng là không có nhiều lợi ích của việc pha cà phê của bạn bằng cách thêm nước chanh vào nó. Nếu bạn vẫn muốn thử nó, có một vài điều bạn phải giữ trong đó chuẩn bị tách cà phê chanh của bạn. Chỉ thêm nước chanh vào cà phê đen, không đến sữa. Để cân bằng hương vị citric, thêm một chút muối vào nó, nhưng tránh đường bằng mọi giá. Ngoài ra, cố gắng không có nhiều hơn một tách cà phê chanh trong một ngày. Cùng với điều này, bạn cần tuân theo chế độ ăn uống và tập thể dục của mình để giảm cân.
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Post
Clinical Applications Of Passionflower
Passionflower is useful for anxiety, mild depression, high blood pressure, and generalized pain. It can be used to treat insomnia, especially that which is characterized by racing thoughts before bedtime.
Passionflower is most commonly used in combination with other herbs, as a way to address any stress or anxiety that may be associated with the condition being treated.
Cautions & Safety Information
May potentiate the effects of sedatives including barbiturates and benzodiazepines. May potentiate the effects of SSRI and SNRI medications.
Passiflora spp. is classified by the FDA as “generally regarded as safe”. To study the toxicity of this plant, researchers tested an ethanol leaf extract of Passiflora feotida, that was given to mice in doses of 2000 mg/kg with no mortality and no alteration in behavior .
There may be an Interaction with barbiturates, benzodiazepines with Passiflora spp. There is a possibility for it to potentiate its effects, caution should be used as it may increase sedation. This effect may actually be beneficial but needs more clinical study.
Synergy With Other herbs & Nutrients
Commonly combined with such herbs as valerian, hops, st. john’s wort, and lemon balm.
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Passionflower is useful for anxiety, mild depression, high blood pressure, and generalized pain. It can be used to treat insomnia, especially that which is characterized by racing thoughts before bedtime.
Passionflower is most commonly used in combination with other herbs, as a way to address any stress or anxiety that may be associated with the condition being treated.
Cautions & Safety Information
May potentiate the effects of sedatives including barbiturates and benzodiazepines. May potentiate the effects of SSRI and SNRI medications.
Passiflora spp. is classified by the FDA as “generally regarded as safe”. To study the toxicity of this plant, researchers tested an ethanol leaf extract of Passiflora feotida, that was given to mice in doses of 2000 mg/kg with no mortality and no alteration in behavior .
There may be an Interaction with barbiturates, benzodiazepines with Passiflora spp. There is a possibility for it to potentiate its effects, caution should be used as it may increase sedation. This effect may actually be beneficial but needs more clinical study.
Synergy With Other herbs & Nutrients
Commonly combined with such herbs as valerian, hops, st. john’s wort, and lemon balm.
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This is the best way to improve heart health
How to improve heart health
• Cardiovascular studies have shown that using salt substitutes can improve heart health.
• But heart experts also point out that the study's results don't necessarily apply to everyone because of different diets and higher amounts of processed foods.
• Cardiologists recommend eating more fruits and vegetables as a way to reduce sodium intake without using salt substitutes.
Switching from table salt to salt substitutes may help reduce stroke risk in people over 60 with a history of high blood pressure or a previous stroke.
That's according to a study published in the journal Modern Medicine.
The study-based study involved nearly 21,000 participants and took place in 600 villages in rural areas of five provinces in China.
About 72% of study participants had a history of stroke and 88% had a history of high blood pressure.
Participants were given free salt substitutes (about 75% sodium chloride and 25% potassium chloride) to replace common salt and were advised to use it for all dishes, condiments and preserves. food management.
They were also encouraged to use salt substitutes less often than they had previously used salt to maximize their sodium reduction.
Sufficient salt substitutes were provided to meet the needs of the entire household (about 20 grams per person per day). View more: http://novaco.vn/an-nhieu-bo-rat-tot-cho-suc-khoe-tim-mach-d490.html
Participants in other villages continued their usual cooking and eating habits.
The project is supported by the US National Health and Medical Research Council.
“This study provides clear evidence of an intervention that can be implemented very quickly and at a very low cost… studies have shown it to be effective and these are benefits for the center alone. country. As confirmed by the lead investigator on the study and professors at the Institute of Global Health in Sydney, Australia, said in a press release.
How relevant is the research?
A big question from this study is whether it can be applied anywhere and in countries other than China.
Cardiologists say: “Although I wish I could say yes, it is more realistic to say maybe no.
The researchers also note that because the study looked at high-risk populations, the findings may not carry over to other populations (for example, people without high blood pressure and without previous stroke).
This is also a study of a unique genetic/cultural group with specific eating habits/patterns and may not translate to other populations.
The biggest barrier to reducing sodium intake in the US is that much of our sodium intake is not within our control.
“In rural China, most meals are cooked from scratch, so sodium intake is within the control of the food processor. Americans consume more processed and processed foods – and a lot of them provide a lot of sodium even before we pick up the salt shaker,” the doctors explained.
Sodium can also lurk almost anywhere, she says.
For example, a plain bagel can contribute 450 milligrams of sodium, even before you put anything on it. The maximum recommended sodium intake is 2,300 milligrams per day, so a bagel is about 20% of the all-day sodium intake.
"Salt substitutes won't help you much there," says the cardiologists.
“Ultimately, baseline salt consumption is very high (assuming 20 grams of salt per person per day), so the effect seen may not translate to people consuming less salt initially,” she says. more. Source: http://vietherbal.com/tin-tuc-su-kien/hoang-ky-dung-de-lam-gi-c2n503.html
Nutritionists at Nutritionist have explained that in theory, a salt substitute should improve cardiovascular risk as it will certainly improve high blood pressure, but it comes with a price.
“Potassium chloride replacement is a problem. As we age, our kidney function naturally slows down. We measure kidney function by glomerular filtration rate, or corrected glomerular filtration rate.
“The kidney is our filter. So, the natural aging process will slow down kidney function, and the introduction of potassium directly into foods as a spice will negatively affect this,” assert the nutritionists. Article source:
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How to improve heart health
• Cardiovascular studies have shown that using salt substitutes can improve heart health.
• But heart experts also point out that the study's results don't necessarily apply to everyone because of different diets and higher amounts of processed foods.
• Cardiologists recommend eating more fruits and vegetables as a way to reduce sodium intake without using salt substitutes.
Switching from table salt to salt substitutes may help reduce stroke risk in people over 60 with a history of high blood pressure or a previous stroke.
That's according to a study published in the journal Modern Medicine.
The study-based study involved nearly 21,000 participants and took place in 600 villages in rural areas of five provinces in China.
About 72% of study participants had a history of stroke and 88% had a history of high blood pressure.
Participants were given free salt substitutes (about 75% sodium chloride and 25% potassium chloride) to replace common salt and were advised to use it for all dishes, condiments and preserves. food management.
They were also encouraged to use salt substitutes less often than they had previously used salt to maximize their sodium reduction.
Sufficient salt substitutes were provided to meet the needs of the entire household (about 20 grams per person per day). View more: http://novaco.vn/an-nhieu-bo-rat-tot-cho-suc-khoe-tim-mach-d490.html
Participants in other villages continued their usual cooking and eating habits.
The project is supported by the US National Health and Medical Research Council.
“This study provides clear evidence of an intervention that can be implemented very quickly and at a very low cost… studies have shown it to be effective and these are benefits for the center alone. country. As confirmed by the lead investigator on the study and professors at the Institute of Global Health in Sydney, Australia, said in a press release.
How relevant is the research?
A big question from this study is whether it can be applied anywhere and in countries other than China.
Cardiologists say: “Although I wish I could say yes, it is more realistic to say maybe no.
The researchers also note that because the study looked at high-risk populations, the findings may not carry over to other populations (for example, people without high blood pressure and without previous stroke).
This is also a study of a unique genetic/cultural group with specific eating habits/patterns and may not translate to other populations.
The biggest barrier to reducing sodium intake in the US is that much of our sodium intake is not within our control.
“In rural China, most meals are cooked from scratch, so sodium intake is within the control of the food processor. Americans consume more processed and processed foods – and a lot of them provide a lot of sodium even before we pick up the salt shaker,” the doctors explained.
Sodium can also lurk almost anywhere, she says.
For example, a plain bagel can contribute 450 milligrams of sodium, even before you put anything on it. The maximum recommended sodium intake is 2,300 milligrams per day, so a bagel is about 20% of the all-day sodium intake.
"Salt substitutes won't help you much there," says the cardiologists.
“Ultimately, baseline salt consumption is very high (assuming 20 grams of salt per person per day), so the effect seen may not translate to people consuming less salt initially,” she says. more. Source: http://vietherbal.com/tin-tuc-su-kien/hoang-ky-dung-de-lam-gi-c2n503.html
Nutritionists at Nutritionist have explained that in theory, a salt substitute should improve cardiovascular risk as it will certainly improve high blood pressure, but it comes with a price.
“Potassium chloride replacement is a problem. As we age, our kidney function naturally slows down. We measure kidney function by glomerular filtration rate, or corrected glomerular filtration rate.
“The kidney is our filter. So, the natural aging process will slow down kidney function, and the introduction of potassium directly into foods as a spice will negatively affect this,” assert the nutritionists. Article source:
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