Sweet potato against civilization diseases!

Even the color of this south american potato makes us smile. Here it has only become known in recent years and still doesn’t reach the popularity of traditional potato. Yet, five thousand years ago its cultivation began before it spread all over the world. The pinny shape and the brown shell are misleading - it seems first-sight-to-nothing, but if you cook and scarify it, the inside is delicious and beautiful.

Orange colour doesn’t only please our eyes, but also supports it! With its extremely high content of beta-carotene, this vegetables contribute to healthy vision. In 2012, a study was conducted with tens of thousands of participants concluded, that those who regularly consumed sweet potatoes didn’t have the otherwise common vitamin A deficiency. Discovery is also important because blindness in the children of countries suffering from food shortages is a threatening factor. With relatively cheap sweet potatoes the risk could be prevented.

Diabetes is affecting more and more people and most of us believe that high carbohydrate potatoes should be avoided. While plain and sweet potatoes are also rich in resistant starch, which makes the carbohydrate absorbed longer. In addition, this type of starch helps prevent malignant tumors of the colon and reduces triglyceride levels. Sweet potatoes also protect the heart and vascular system, and its components prevent the formation of blood clots. Those affected by inflammatory musculoskeletal complaints are also better to enjoy this vegetable because the inhibitory effect of cyclooxygenase is similar to that of non-steroidal anti-inflammatory drugs! And listen if you still don’t feel better: the amino acid called tryptophan in sweet potatoes helps to produce serotonin hormone, which is responsible for our good mood. Tyrosine contributes to the production of dopamine, which is also essential for a balanced state of mind.

It’s the best to cook or bake sweet potatoes in their shell, so they keep the nutrient content mostly this way. It’ss also delicious itself, but it can also be flavored with green herbs. If you combine with chickpeas and a few slices of tomatoes, you get a real yellow-red-golden impact. It already brightens You on a gray day!

Comments

Facts and misconceptions about fibers

High-fiber foods reduce the risk of many diseases. It’s good to know, when and what kind food You should chose. Are all the fibers the same? The fibers form the cell wall of the plants. Contrary to most foods, you can’t digest most of them, but bacteria in the colon catabolize them. The fiber types can be distinguished according to their solubility. Water-soluble fibers include pectin, which occurs in apples, citrus fruits and oily seeds. It is gentle to your digestive tract, it doesn’t cause puffiness. Here we can talk about beta-glucan, too; the best source of it is oatmeal and barley. Most of the water-insoluble fibers are cellulose and hemicelluloses. They are found in cabbages, legumes, shell of apple, celery and significantly increase the stool mass. This includes also lignin, of which excellent sources are root vegetables and berries. You need each type of fiber in your regimen, but it may differ in amount depending on the individual .

Make homemade seed-sour cream!

If you are vegan, you will avoid food of animal origin for ethical reasons. If you are milk-sensitive, you do not consume dairy products because of your health. But what about the layed potatoes, cabbage or noodles you used to pour rich with sour cream?

Salt causes dependence, like this!

Salted foods have a similar effect on the brain as drug. No wonder it's hard to stop consuming them! Salted hazelnuts or other snacks will run out immediately when you open the package. The same doesn’t happen with unsalty ones. Scientific studies have shown that salt can be similar to drugs in the short term effect, although it has a milder impact. Good news: a few weeks of salt reduction can turn off a health-damaging stimulus. Up to 3 grams of recommended salt per day is most often exceeded by most consumers. Is it just a bad habit for the children not even accepting lighter-flavored foods? Physicians investigating this phenomenon have discovered the true background of being fixed to the salty taste. Knowing this, it’s understandable why the food industry utilizes salt dependence for commercial gain. Brain reactions starts working after the first few bites, and bags and boxes becoming empty in minutes, force to buy some new ones. In a major area of our brain, t...

Dóra Galgóczi

Search This Blog