WHAT ARE PROBIOTICS?????????

PROBIOTICS

Probiotics are live bacteria and yeasts promoted as having various health benefits.

they're usually added to yoghurts or taken as food supplements, and are often described as "good" or "friendly" bacteria.

probiotics may contain a variety of microorganisms. the most common are bacteria that belong to groups called Lactobacillus and Bifidobacterium. each of these two broad groups includes many types of bacteria. other bacteria may also be used as probiotics, and so may yeasts such as Saccharomyces boulardii.

Research have studied probiotics to find out whether they might help prevent or treat a variety of health problems, including

• Digestive disorders such as diarrhea caused by infections, antibiotic-associated diarrhea, irritable bowel syndrome, and inflammatory bowel disease.
• Allergic disorders such as atopic dermatitis (eczema) and allergic rhinitis (hay fever)
• Tooth decay, periodontal disease, and other oral health problems.
• Colic in infants
• Liver disease 
• The common cold
• Prevention of necrotizing enterocolitis in very low birth weight infants.

There's preliminary evidence that some probiotics are helpful in preventing diarrhea cause by infections and antibiotics and in improving symptoms of irritable bowel syndrome, but more needs to be learned. we still don't know which probiotics are helpful and which are not. we also don't know how much of the probiotic people would have to take or who would most likely benefit from taking probiotics. even for the conditions that have been studied the most, researchers are still working toward finding the answer to theses questions.

   HOW MIGHT PROBIOTICS WORK?

Probiotics may have a variety of effects in the body, and different probiotics may act in different ways.

• Help to maintain a desirable community of microorganisms 
• Stabilize the digestive tract's barriers against undesirable microorganisms pr produce substances that inhibit their growth
• Help the community of microorganisms in the digestive tract return to normal after being disturbed (eg, by an antibiotic or a disease)
• Outcompete undesirable microorganisms
• Stimulate the immune response.

      PROBIOTICS BENEFITS

• Immunity boost & decrease in inflammation
• Food allergy protection 
• Digestive health 
• May improve non-alcoholic fatty liver disease
• May improve mental illness
• Decrease in antibiotic resistance 
• Healthy skin
• Lowering blood pressure.

vitamins and body

vitamins and body

In humans there are 13 vitamins: 4 fat-soluble (A, D, E and K) and 9 water-soluble (8 B vitamins and vitamin C).

• Water-soluble
  Water-soluble vitamins dissolve easily in water, and in general, are readily excreted from the body, to the degree that urinary output is a strong predictor of vitamin consumption. Because they are not readily stored, consistent daily intake is important. Many types of water-soluble vitamins are synthesized by bacteria.
• Fat-soluble
  Fat-soluble vitamins are absorbed through the intestinal tract with the help of lipids (fats). Because they are more likely to accumulate in the body, they are more likely to lead to hypervitaminosis than are water-soluble vitamins. Fat-soluble vitamin regulation is of particular significance in cystic fibrosis.

Vitamin A

• Prevents cell damage from free radicals
• Maintains the tissue of the skin and gastrointestinal and respiratory tracts   >
• Enhances immune function natural killer cells and T-cells  
• Heightens resistance to infection  

Sources of Vitamin A: carrots, apricots, sweet potatoes, yellow squash, pumpkin, watercress, Swiss chard, greens, eggs, fish liver oil, milk, and cheese.

Folic acid, Vitamin B-6 and B-12

• Vital for central nervous function  
• Necessary for immune system function  
• Needed for the metabolism of amino acids and the synthesis of proteins>
• Used in managing elevated homocysteine (an independent risk factor for heart disease)

Sources of B-vitamins: meat, fish, chicken, seafood, dark green leafy vegetables, legumes, whole grains, nuts, and seeds.

Vitamin C

• Prevents cell damage from free radicals    
• Boosts iron absorption     
• Enhances immune function, which increases resistance to disease   
• Promotes healthy gums and wound healing
• Resolves bruising and recurrent infections

Sources of vitamin C: citrus fruits, tomatoes, green leafy vegetables, parsley, cabbage, asparagus, avocados, cantaloupe, currants, mangos, kiwi, papaya, peppers, pineapple, and strawberries.

Vitamin D

Helps the body absorb calcium, which creates healthy bones and teeth. The body can synthesize Vitamin D after exposure to sunshine, but it can also be found in fortified milk products and cereals, as well as in fish.

Vitamin D Sources:

• Fortified cereals

NUTRITIONAL POWERS IN NUTS

NUTRITIONAL POWERS IN NUTS 

Nutrition is in every nut, but researchers have find out some of their specific nutritional power in specific nuts.

The fat or calories in nuts don't contribute to diabetes, obesity, or poor health such as sugars do. Nuts  don't make us fatter in fact, studies show the different truth.

Nuts are great sources of healthy, anti- inflammatory polyunsaturated fats. They contain minerals like magnesium  and zinc in abundance and contain antioxidants.

Nuts are good for weight loss, good for blood pressure, arterial health and lower the risk of cancer and heart diseases also prevent type 2 diabetes and nuts can keep you alive longer. 

ALMONDS

Almonds lower cholesterol and the risk of heart disease, the magnesium they contain lessens the chance of sudden heart attack; they prevent diabetes by stabilizing blood sugar and they deliver minerals like manganese and copper, along with antioxidants ( vitamin E)

WALNUTS

Walnuts are good for everything from cancer to bone health  prevention of blood sugar control, the main benefit is to our arterial function. they also contain a good dose of omega-3 fats (ALA, OR alpha-linoleic acid).    

BRAZIL NUTS

Brazil nuts are mostly valued for their high levels of selenium, a mineral that are important for our metabolism, thyroid function, digestive health, protection against arthritis, and detoxification. 

PECANS

Pecans are rich in minerals especially copper and manganese.

 They are powerful as walnuts when it comes to fight against

 cancer (antioxidants). They are also been associated with

 favorable cholesterol and levels of triglyceride.

HAZELNUTS

Hazelnuts are good for endothelial function and keep bad cholesterol from oxidizing (like- walnuts).

Total antioxidant  capacity  is  more than double that of almonds.

MACADAMIAS

Unlike most nuts, macadamias contain the monounsaturated fats as olive oil and they can improve overall cholesterol.

PISTACHIOS

An amino acid (Arginine) which is found in meat, fish, seeds, shellfish, and abundantly in pistachios. Nitric oxide  is produced by it in the body which improve blood flow and arterial functions.

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CAROTENOIDS ( Improve Skin & Eye Health )

CAROTENOIDS

( Improve Skin & Eye Health )

CAROTENOIDS

• This is a class of accessory pigment that occur in all photosynthetic organisms, they are especially rich in yellow & orange fruits, vegetables and flowers.
• Carotenoids absorb light maximally between 460nm and 500nm and appear as red, orange, or yellow colours.
• More than 700 naturally occurring carotenoids have been identified in all plants. In flowers more than 40 carotenoid pigments have been identified.

SIX TYPES OF CAROTENOIDS

1. Lutein 
2. Crocetin
3. Alpha-carotene
4. Beta-carotene
5. Lycopene
6. Zeaxanthin

TOP SOURCES OF BETA CAROTENE

Beta- carotene has powerful antioxidant functions that help in the body scavenge free radicals.

• ASPARAGUS   
•  KALE
• BROCCOLI
• SPINACH
• PUMPKIN
• MANGO
• CANTALOUPES
• APRICOT
• CARROTS
• PEACH
• CANTALOUPES

CAROTENOIDS AND DISEASES

Food additives

FOOD   ADDITIVES 

Food produced on the large scale that is needed to supply supermarkets and other food shops has to be transported and stored before it is consumed. It has to stay in top condition over a much longer period of time than home cooked food. Additives are used so that these foods still have a consistently high quality.
The food additives are chemicals or ingredients which are added to food products for maintaining their stability.
Additives are artificial or natural chemicals, added to food for chemical and microbial stability of foods or delay or even stop food rancidity. Food additives do not have nutritive value, the intentional addition of additives for a technological purpose in the manufacture, preparation, processing, treatment, holding or packing of food.

FUNCTIONS OF FOOD ADDITIVES 

• Improve the taste or appearance of a processed food
• Improve the keeping quality or stability of a food
• Improve shelf life or storage time
• Ensure nutritional value

TYPES OF FOOD ADDITIVES   

• Direct or intentional food additives - which are added deliberately to improve its sensory quality, stability, ease in processing and retention of quality during handling and retailing.
• Indirect or unintentional food additives - which get included into food incidentally during handling, processing and packaging.

The different types of food additives and their uses:-

• Flavors -    Add flavor to the food.
• Flavor enhancers - Increase the power of a flavor.
• Foaming agents - Maintain uniform aeration of gases in foods.
• Anti- caking-agents - Stop ingredients from becoming lumpy
• Antioxidants - Prevents foods from oxidizing, or going rancid.
• Artificial sweeteners - Increase the sweetness.
• Emulsifiers - Stop fats from clotting together.
• Food acids - Maintain the right acid level.
• Colours - Enhance or add colour.
• Humectants - Keep foods moist.
• Mineral salts - Enhance texture and flavor.
• Preservatives - Stop microbes from multiplying and spoiling the food.
• Thickeners and vegetable gums - Enhance texture and consistency.
• Stabilizers and firming agents - Maintain even food dispersion.
• Flour treatment - Improves baking quality.
• Glazing agent - Improves appearance and can protect food.
• Gelling agents - Alter the texture of foods through gel formation.
• Bulking agents - Increase the volume of food without major changes to its available energy.
• Propellants - Help propel food from a container.
• Raising agent - Increase the volume of food through the use of gases. 

EFFECTS OF FOOD ADDITIVES:- 

 Immediate effects -

• Headache
• change in energy level
• Alteration in mental concentration, behavior, or immune response

Long term effects-

• Increase risk of cancer, cardiovascular disease and other degenerative conditions

       

Food

                                                               FOOD

                               Food → is elixir of life → provides energy.
The basic need of human is food to satisfy the hunger. Food is intimately interlaced into the physical, psychological, intellectual, economic and social life of human. It is also a part of human culture and found in many different symbolism and meanings for every individual at various stages and ages of maturity.
Produce of agriculture like pulses, cereals, fruit and vegetables, also reared animals for slaughter, eggs, milk, etc. Food when consumed, it undergoes different changes and digestion to fulfill the requirements of body. Before consumption and after production , it is subjected to various adverse chemical, physical, parasitic or microbial factors which many result in the food spoilage and when consumed can  cause disease. In order to protect or prevent these damages and food for future use requires storage, processing and preservation. The food for consumption must have proper colour, texture, juiciness, odour, taste and appearance. From few year great advancement is made in the study of this field of the preservation, properties and raw food processing and the quality and quantity of finished food products.
Now days there is a tremendous growth of world population. So, there is a risk of  shortage of supply.  So there should be efficiently utilization of the existing sources of food and must concentrate on developing entirely new ones. And control artificial foods, with respect to attribute of quality of eating, nutrition content.

MYTH VS FACT ABOUT FOOD

EATING CHOCOLATE :-

MYTH- Eating chocolate can give you acne.
FACT- A balanced diet for good skin eating chocolate is moderation

 EATING HEALTHY FOOD :-

MYTH- You can eat healthy food a much as you want to
FACT- Portion size counts with every food- be it healthy or unhealthy.

 DIET SOFT DRINKS :-

MYTH- Diet soft drinks are better than regular soft drinks
FACT- Both kind of carbonated beverages are bad for your overall health.

SKIPPING BREAKFAST :-

MYTH- Skipping breakfast is best way to lose weight
FACT- Skipping breakfast can make you more hungry and reach for high- calorie foods.


DRINKING ALCOHOL :-


MYTH- Drinking alcohol warms up your body
FACT- It warms your skin which gives you the sensation of feeling warmer, but your care body temperature can drop.

CONSUMING MILK :-

MYTH- Consuming milk is enough to keep your bones healthy
FACT- Strong bones also require other methods such as exercise and getting enough vitamin D in addition to calcium intake.

LOW FAT :-

MYTH- Low fat always means healthy

FACT- Processed food that are labelled “low-fat” or “fat-free” are usually higher in salt and sugar.


 BUILD MUSCLE STRENGTH :-


MYTH- To build muscles strength, lifting weights is essential
FACT- Strength training is simply creating work for your muscles through resistance. This can be done in many ways, including using just your body weight.

SEA SALT INTAKE :-

MYTH- Sea salt is healthier than regular salt
FACT- Traditional table salt is regularly fortified with iodine, which plays an important role in regulating the hormones in your body.

GLUTEN-FREE :-

MYTH- Going gluten-free helps you shed pounds
FACT- There’s no evidence that simply getting rid of gluten will result in weight loss.