All PYRENEES · France, Spain, Andorra * Eat to live, live to eat: best food, nutrition and diet with Carolina Kramer

 Apples are effective against diarrhea. Apples reduce stool wateriness and its frequency. Thus, apples can be used as an effective tool in the treatment of diarrhea and dysentery. In addition, apples are also useful in the treatment of hemorrhoids, flatulence and vomiting.

 Apples have a bronchodilar effect, that is, they reduce resistance to the breathing process and expand the bronchi and bronchioles. This effect helps in easing breathing and reduces the overall stress caused by lack of air.

 A recent study showed similar effects when using apple extracts with an anti-asthma drug. The effect caused by the apples is explained by the presence of flavonoids, polyphenols, glycosides, saponins, tannins and alkaloids. Thus, it can be said that apples are just as effective as the medicines used in the treatment of asthma, so people with asthma should eat them.

 Carbon tetrachloride is a harmful substance that causes damage to the liver. It produces a lot of free radicals and increases stress due to oxidative stress, which, in turn, causes liver damage.

 Studies have shown that apple pulp helps reduce the production of free radicals and reduces overall oxidative stress. This beneficial effect of apples is due to their high antioxidant potential. Antioxidants present in this fruit, remove free radicals and reduce lipid peroxidation (a process in which free radicals cause lipid degradation and, therefore, cause damage).

 Apples improve liver function and reduce the level of liver enzymes, which usually increase with liver damage. In addition, apples also showed an increase in antioxidant enzymes and an improvement in the overall condition of the liver cells.

 It was found that apples stimulate the phagocytic activity of macrophages, that is, they increase the absorption of foreign bodies, harmful substances and dangerous microorganisms in tissues and blood and, thus, they protect the body and control infections. In addition, apples also increase the sensitivity of B and T lymphocytes (lymphocytes that are involved in the immune response).

 Apples are also useful for people with impaired immune systems, in particular for cancer, HIV and other diseases. Thus, by consuming apples, you can improve your immune system.

 A direct link between apple consumption and asthma has been found. Eating apples improves overall lung function. Flavonoids in apples reduce asthma. People who consumed 5 or more apples per week had significantly more pulmonary ventilationthan people who did not consume apples. In addition, the presence of catenins in apples improves the condition in chronic obstructive bronchitis. Thus, apple consumption is associated with improved respiration and a reduced incidence of asthma and other lung diseases.

 Scientific evidence has shown that eating whole apples promotes fat burning and reduces obesity. This is possible due to the presence of certain antioxidants in the apple’s skin. However, if you remove the peel, these effects will not take place.

 Another mechanism by which apples contribute to weight loss is the presence of dietary fiber in them. During digestion, the dietary fiber absorbs water and forms a viscous gel in the intestine. The formation of such a viscous gel provides a feeling of fullness and reduces hunger. This will reduce food intake, which, in turn, will reduce calorie intake, and this contributes to weight loss.

 Apples contain dietary fiber and a variety of nutrients. When apples are consumed, dietary fiber swells in the intestines and becomes viscous. Therefore, people with constipation should consume at least one apple a day.

 Studies have shown that in addition to a considerable amount of dietary fiber, apples also contain a lot of potassium (the potassium content in apples can differ depending on the soil and other factors) and flavonoids, such as quercetin and proanthocyanidin.

 Also, apples naturally contain little sodium (it is very well known that foods with a high content of sodium increase blood pressure).

 Additionally, some compounds present in apples, more precisely in their skin, have antihypertensive properties and are useful for lowering blood pressure. Quercetin and proanthocyanidin lower blood pressure by inhibiting “the enzyme that converts angiotensin” (an enzyme that increases blood pressure, causing vasoconstriction).

 The first vitamin recognized for its beneficial effects on the human body is thiamine or vitamin B1. A high concentration of thiamine can be found in the liver, kidneys, brain, heart, and muscles. This is what my post is about.

 This vitamin B complex is important for producing energy, protecting the heart, improving brain activity and regulating our mood and general well-being.

 Now we will look at these and other symptoms, as well as the likely effects of vitamin B1 deficiency in more detail.

 Low levels of thiamine are associated with reduced food intake and increased energy use which leads to weight loss. Thiamine deficiency inhibits the action of a compound that regulates food intake and energy metabolism.

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 This deficiency affects a part of the brain, which, in turn, alters hormones associated with hunger and energy balance. Eating foods rich in thiamine can restore our appetite and stabilize weight loss caused by a deficiency of thiamine.

 Therefore, it is important to adjust the levels of thiamine to improve the general health of people with reduced appetites.

 Getting a moderate amount of thiamine from the diet is required to maintain healthy brain function. It activates the brain and improves memory, learning and thinking. It protects the outer surface of the nerve cells and prevents their destruction.

 In addition, the human brain needs thiamine as it processes carbohydrates into glucose. Without thiamine, brain cells do not receive energy and they die. This important vitamin is also needed to produce brain chemicals that send signals to other cells.

 People with thiamine deficiency are at greater risk of developing Alzheimer’s disease. Eating a sufficient amount of thiamine can change or prevent a decrease in intellectual abilities and reduce the symptoms of Alzheimer’s disease.

 Recent studies have shown that insufficient thiamine may increase the risk of heart disease. The addition of thiamine in our diet improves the ability of the heart to properly pump blood. It enhances relaxation and contraction of the heart muscles and thus improves the overall functioning of the heart.

 A lack of thiamine reduces the ability of the heart to function effectively. In addition, it increases the risk of heart disease.

 A lack of thiamine reduces the ability of the heart to function effectively. In addition, it increases the risk of heart disease.

 The human brain is sensitive to an imbalance of thiamine. Studies have found that low concentrations of thiamine are associated with depression and anxiety.

 Thiamine is necessary for the production of brain chemicals that fight depression, improve social behavior and reduce multiple depressive symptoms. In addition, thiamine protects brain cells from oxidative stress, which otherwise leads to a decrease in the brain cell population.

 Thiamine deficiency increases the risk of brain damage which can lead to behavioral changes. Such damage can be prevented by getting a sufficient amount of thiamine through dietary changes and vitamin supplements.

 Pain, weakness and stiffness of the muscles, accompanied by inflammation, adversely affect the overall quality of life. This condition may occur due to a deficiency of thiamine.

 Changing the diet may improve energy metabolism and reduce muscle fatigue. The inclusion of thiamine-rich food sources in the daily diet can be beneficial for people with muscle pain and weakness.

 Low levels of thiamine in the body can affect the sleep cycle and lead to insomnia. Thiamine is involved in the synthesis of neurotransmitters, which play a key role in the regulation of sleep and the circadian cycle. This is why thiamine deficiency disrupts sleep and causes insomnia.

 Today in home cooking there is a large number of different spices and seasonings that can be added to dishes. However, a spice like saffron isn’t always found in every kitchen. The reason for this is the high price of saffron, as it is considered to be one of the rarest spices. This is what my blog post is about today.

 Saffron, or crocus, as it is called in ornamental plant cultivation, is a perennial plant of the Iris family, a bulbous species. The plant reaches a height of 25 cm and has narrow linear leaves that appear during the flowering period. The flowers of this plant are large and purple (sometimes yellow or white). On one corm up to three flowers can form. The tubers themselves are rounded and slightly flattened. A crocus plantation blooms for 10-14 days, while a single flower bloom takes 1-2 days. After flowering, triangular shaped fruits are formed from the flower. Saffron seeds are not formed.

 The first crocus records are found in the Noisean cuneiform and date back to 3000 years BC. For the first time, the people of Mesopotamia, an ancient state located between the Tigris and Euphrates rivers, began to eat saffron. In ancient Roman civilization, aromatic oils and fragrant water were made of it, which was sprayed into their homes and clothes. Cleopatra loved to take saffron baths. Also, the Egyptians learned to use crocus for embalming. During the Crusades, saffron was introduced to Europe. Spain became the first country in which saffron was grown on plantations.