Rus Articles Journal

Nuts, sunflower seeds, vegetable oils

that the pregnant woman has to eat properly, is told much. However for most of future mothers this statement has a little abstract character.“ What is correctly“? What products and in what quantity it is necessary to use and what useful substances contain in them? Not everyone can answer these questions. Therefore we offer readers the special heading devoted to curative properties of products which happen every day on our table.

Nuts: not only calories...

Nuts - a source of vegetable proteins, carbohydrates, food fibers and fat with the high content of polynonsaturated fatty acids, vitamin E, vitamins of group B, potassium, magnesium, calcium, phosphorus, iron, manganese, copper and others substances useful and necessary for an organism. The nutrition value of nuts is provided with a favorable combination in them of proteins and fats; nut protein contains many irreplaceable amino acids. Thanks to availability of oleic acid, polynonsaturated fatty acids and other substances nuts are useful as a protectant from atherosclerosis and is warm - vascular diseases.

the World Health Organization set the recommended lower limit of the use of nuts of seeds and bean - 30 g a day. But also here it is necessary to observe a measure. Over 100 g of nuts in one step do not acquire an organism, and this quantity provides his daily need for full-fledged protein.

of
of Name of the Squirrel, Carbohydrates, Fats, Cellulose, Nutrition value, kcal
Peanut 25,8 16,14 49,24 8,5 567
Almonds 21,26 19,74 50,64 11,8 578
walnuts 15,23 13,71 65,21 6,7 654
pine nuts 11,57 19,3 60,98 10,7 629
cashew Nuts 15,31 32,69 46,35 3 574
hazelnuts 14,95 16,7 60,75 9,7 628
of the Pistachio unsalted 20,48 29,19 43,19 10 551

Nuts needs to be chewed well or previously to crush in any way. For improvement of assimilation of nuts they can be soaked in water.

From - for an irritant action (a large amount of cellulose forces intestines to work more actively) nuts can turn out

undesirable in food of the people having diseases zheludochno - an intestinal path.

Besides, nuts, in connection with the maintenance of a large amount of protein, are the product provoking allergic states that can cause not only displays of an allergy in mother, but also allergic predisposition at yet not born kid. Therefore during pregnancy, especially in the second and third trimesters, the daily use of nuts is absolutely excluded.

the use of nuts of 1 - 2 time a week, in small amounts - on several kernels Is admissible

.

of
of

the Nuts which are stored at the increased humidity easily grow mouldy and may contain poisons of mouldy mushrooms - the mycotoxins hazardous to health. Mycotoxins - toxic products of an exchange of micellar mushrooms (pleseny). They are characterized by high toxicity for animals and the person, and also teratogenny and cancerogenic properties (i.e. are capable to cause malformations in a fruit and to provoke oncological diseases). Various kinds of mycotoxins strike bodies and fabrics: liver, kidneys, mucous membranes of a gullet and intestines, brain and tissues of genitals.

Sunflower seeds of a sunflower and pumpkin possess properties, similar to nuts: they are also rich with irreplaceable amino acids. Sunflower seeds, however, as well as nuts, it is better not to fry, otherwise they lose useful substances. From sunflower seeds prepare delicacies which can be used during pregnancy; it is halvah, gozinaki.

Such useful oil...

during pregnancy the woman also vegetable oils are necessary for

. They contain such important components as polynonsaturated fatty acids, linoleic acid, fat-soluble vitamins E, D, A, K, compounds of phosphorus.

Polynonsaturated fatty acids - a basis of any natural vegetable oil. They surely have to arrive with food: independently the organism is not able to develop them, but turns into connections necessary for it, for example, in gormonopodobny substances - prostaglandins. These are “conductors“ of many processes of activity. Especially there are a lot of these acids (to 85 - 90%) in linen, hempy, sunflower, corn, cotton oils. If the saturated fats which are contained in animal fats lead to increase of the level of cholesterol 1 in blood, then polynonsaturated fats are capable to reduce this level.

1 Cholesterol - a chemical compound. Comes to an organism with food, and also is one of products of a metabolism with which increased maintenance connect developing of atherosclerosis, it is bilious - a stone illness and some other diseases. The major chemical compounds - corticosteroids, sex hormones, bilious acids, etc., necessary for normal functioning of an organism are formed of cholesterol.

Vitamins E by right deserved

the name “youth vitamin“. This most valuable component of vegetable oils coordinates work of all bioactive factors in an organism. Without it polynonsaturated acids would be not only are useless, but are even harmful: they would be transformed to high-aggressive peroxides which damage cages and cause decrease in resilience to influence of adverse factors, including pathogenic microbes and viruses. Vegetable oils - the main source of full-fledged vitamin E.

Vitamin D (calciferol) influences a mineral metabolism and is especially necessary during pregnancy. The lack of vitamin D of food of future mother leads to rickets at the kid.

Vitamin A
(Retinolum) provides to

adaptation of eyes to light of various intensity. Insufficiency of Retinolum is shown by tendency of skin to a peeling, dryness and fragility of hair.

Vitamin K (fillokhinon) - stimulates with

coagulability of blood.

of Fosfatida, phytosterols, pigments - the useful substances which are contained in vegetable oil which provide its firmness at storage impact it special relish, aroma and coloring. Fosfatida besides very well affect a condition of a liver.

during pregnancy extremely useful is laxative property of vegetable oils.

of Oil: from And to I

Crude sunflower oil . Saturated dark color with a deposit and a bright smell of sunflower seeds. Contains all scale of biologically active agents. In it also the phospholipids protecting oil from oxidation and improving its assimilation remained.

Refined sunflower oil . Golden or light-yellow, transparent, without deposit, deodorized - flavourless, not deodorized - with light sunflower aroma.

What the refined oil differs in of

from not refined in

?

Refining is a cleaning oil from various pollution: residual pesticides and other harmful impurity. Oil is processed by alkali, from it free fatty acids, phospholipids are removed; the product is stratified, the purified oil rises up. Then it is washed out once again and filtered. It is cleared, but at the same time almost loses taste and a smell. But it is necessary to consider that we eat vegetable oil daily and if in it there are any harmful substances, then, gradually collecting in an organism, they can promote developing of various diseases. Therefore refining is necessary at least for safety. Besides, when refining only the insignificant part of useful substances so on a nutrition value the refined and not refined oils are approximately equal is lost.

Olive oil . Among vegetable oils holds special position because contains also monononsaturated fatty acids which play a special role in prevention of atherosclerosis (a disease at which in vessels cholesteric plaques are formed).

High-quality olive oil is called Provencal. Oil of the best grades - light-or zolotisto - yellow color. Oil of the lowest grades has a greenish shade. Olive oil is well transferred even by the people suffering from digestion violations, diseases of a liver and gall bladder. It renders easy zhelchegonny effect. The spoon of sunflower oil in a similar situation can provoke hepatic colic.

Olive oil, as well as any another, it is possible to refine, that is to clear. As a rule, subject to refining not really quality oil. It is used most often in cookery. The oil received at the first cold extraction without use of chemicals is marked as Extra Virgin.

by

Experts appreciates not refined natural olive oil. It possesses a specific smell and taste, generally unusual for our consumer. But this oil is most valuable and nutritious. It is ideally suited for preparation vegetable, fruktovo - vegetable and fruit salads.

Corn oil . Goes on sale only in the refined look. Light-yellow, transparent, flavourless. In corn oil there are a lot of polynonsaturated fatty acids, it is not less vitamin E, than in sunflower.

Peanut, sesame and rape oils . They belong to group of the least useful vegetable oils. In them much less polynonsaturated acids and rather there are a lot of fatty acids with a big molecular weight.

Soy oil . On sale is available only refined, but not deodorized. Very popularly in Western Europe, the USA and China. Differs in characteristic taste and strong aroma. Possesses strong anti-cholesteric influence.

Cedar oil . Beautiful light-amber color with a pleasant nut smell. It is unique on the content of biologically active agents. Possesses the all-strengthening action, increases physical and intellectual working capacity.

Mustard oil . Possesses pronounced bactericidal properties, slowly and poorly is oxidized, it is long stored. It is irreplaceable at conservation. The fish canned food made on mustard oil keeps natural taste of fish, bakery products - long does not harden.