High Antioxidant Food Not Necessarily Healthy

The content of antioxidants in the diet is very good for health, especially to reduce the risk of stroke and dementia in old age. Consume more anti-oxidants in the diet was not useful more leverage.

Recent research has shown, excessive antioxidant consumption does not lower the risk of stroke and dementia in old age. Previously, the researchers found that anti-oxidants in fruits and vegetables may reduce the risk of stroke and dementia.

“We see a clear and tangible benefits of specific anti-oxidants, but not as a whole,” said Elizabeth Devore, an epidemiologist at Brigham and Women’s Hospital who led the study.

Last year, Devore found that eating berries can reduce the risk of cognitive decline in women. The Nurses Health Study research is still ongoing. Researchers think that the content of flavonoids in the berries can function as antioxidants contained in beta-carotene, vitamin C and vitamin E.

As reported by The Salt (12/04/2013), Devore look at the data from a 14-year study of 5,000 people aged 55 years and over in Rotterdam, Netherlands. Found that people who eat more vitamin E have less risk of developing dementia. Meanwhile, people who eat more vitamin C have less risk of stroke.

Devore is currently researching the same people and found that the antioxidants in the foods they eat, do not help cure disease stroke and dementia.

Research shows vitamin E and vitamin C are still working very good for the brain.

In a recent study, men with the highest intake of antioxidants get the most antioxidants from coffee and tea. According to Devore, coffee and tea is a beverage that is full of antioxidants in the form of flavonoids.

Another study in Europe found that the consumption of 5 cups of coffee a day can prevent Alzheimer’s disease. However, it does not appear to benefit those who regularly drink coffee in research Devore. According to Devore, it can happen because of the intake of antioxidants is not the only factor in this case.

Study in Italy in 2011 showed a reduced risk of stroke in people who consume large amounts of antioxidants. The people got anti-oxidant intake of wine, fruit and vegetables.

This is very different from Devore study in the Netherlands where the intake of antioxidants derived from the consumption of meat, milk, and fewer fruits and vegetables.

Until now, researchers continue to explore the relationship between antioxidants and health. “We’ll try to dig up more specific information for people,” said Devore.

From Collards to Corned, That Topping Nutritional Value Instant Noodles!

Instant noodles is delicious eaten alone. However, there are also who like to be creative by adding a variety of ingredients, as well as good when cooked noodles so. This method can enrich noodles nutrients, but can also exacerbate nutritional content.

What ingredients you add to the usual instant noodles? Let’s look at the nutritional content!

 

 

1. Eggs

Per 100 grams of whole domestic chicken egg contains 154 calories, 12.4 grams protein, 10.8 grams of fat, and 0.7 grams of carbohydrates. For noodles, usually dipoach or boiled egg without its shell. Could also enter into beaten egg noodles that are cooked or boiled eggs added after so noodles. Fried eggs, omelet, or scrambled to put up the fried noodles before serving.

2. Corned

Additional meats like corned make protein and noodle dish more delicious. In 100 grams of corned contained 289 calories, 32 grams of protein, and 6 grams of fat. Another Beef products are added to the top of the noodles that have been cooked is sausage, meatballs, and shredded. Sliced ??beef, shrimp, or chicken are added while cooking can also make the sauce was tasty noodles berkaldu. Add button mushrooms for a vegetarian version of instant noodles.

3. Cheese

Cheese making was more savory fried noodles and sauce over cooked noodles so salty creamy. Is usually used grated cheddar cheese. In general, the cheese contains 326 calories, 22.8 grams protein, 20.3 grams of fat, and 13.1 grams of carbohydrates per 100 grams. Another alternative is to make soup boiled noodles tasted more savory and creamy coconut milk is, but you need to be aware of the calories and fat.

4. Collards

Caisim mustard or serve as a source of fiber in a bowl of noodles. It contains 20 calories, 1.7 grams protein, 0.4 grams of fat, and 3.4 grams of carbohydrates per 100 grams. Other vegetables that can be entered when the noodles are cooked kailan, bok choy, cabbage, broccoli, and frozen vegetables (carrots, peas, corn). You can also add a slice of tomato and bean sprouts noodles before serving.