The Benefits of Green Tea

Here are the benefits of green tea:

1. Health benefits of tea have been known for thousands of years ago. In scientific research, discovered tea as pharmacology uses for the human body. Due to the different types of chemical compounds such as amino acids, pure alkaloids, aromatic substances and vitamins.


2. Vitamin C content in tea is higher than the existing content in apples, tomatoes and lime juice. While the B12 magnitude 10-20 times higher than that obtained in cereals and vegetables, and components are not readily available in other foods.


3. Tea contains amino acids needed by the body, rich in minerals and various vitamins. A tea drinker who regularly drank tea with a dose of rational, will get a regular supply of nutrients for the body and cause the formation of natural immunity.


4. From the results of research in the Soviet Union as well as green tea and black tea, serves as one element that can help so as not susceptible to disease.


5. Expert researchers from the Academy of Preventife Chinnese Medicine in China, after studying 17 types of tea can be proved that tea can slow the formation of nitrosamines in the body. In addition, some elements in the green tea can detect the development of tumor cells found in some parts of the human body.

 

 Read also Black Tea

Parts of Our Body That Will Shrink When We Are Getting Old

Most of people think that only of the brain that can shrink when we are getting old. But it is all wrong, because most of our parts of the body will decrease.

Here are some body parts that come shrink  when we are getting old, namely:
Vertebrae (spine)
Most people will lose at least 1 cm height of the spine of each decade after age 40 years. Most men would be 5 cm shorter than when he was young and female about 8 inches shorter. This is because at the age of 35 years, the bones begin to lose minerals, especially calcium which make new bone tissue that slows down a little shrinking. In addition the position of the disc or strip between the spine also slightly reduced permanently reduces height. To prevent that, please  avoid alcohol, caffeine, smoking, doing regular aerobic and maintain good posture.

Heart
Average heart muscle will shrink 0.3 grams per year since the mid-life thereby affecting its ability to pump blood around the parts of the body which in turn could lead to hypertension. To prevent doing dynamic or aerobic activity to strengthen the heart muscle.

Genital organs
Genital organs of men and women will shrink with age. In men caused by fatty substances stored in the small arteries in the penis, restricting blood flow that causes interference with the tissue in the penis, thereby reducing the length and thickness of the penis. In addition it also shrinks the testes diameter of about 1 cm at the age of 30-60 years. Whereas in women, the uterus will shrink back to size when he

 is not yet a teenager, and reduced levels of estrogen that will make the milk glands and tissues wither and be replaced by sagging breasts look so fat. To prevent this for men, low consumption of fat, so good for his sex life for healthy arteries. And for women, do sex regularly to reduce the possibility of shrinkage.

Brain
At birth the brain weight of about 400 grams to 1.4 kg and grow as a teenager. But he began to dwindle as the year until their 20s lost 10-15 per cent for the rest of his life. Some things are known as a cause such as alcohol, smoking, diabetes, obesity and the accumulation of toxins in the brain. Is the shrinking of the most frontal and temporal lobes that control thought, planning and memory. To prevent this is to keep the brain active and avoid alkhol and get enough sleep.

Face
As the age increases, the facial bones will actually shrink to pull the skin and muscles around it. In this case the jaw bone are most vulnerable to depreciation. Women are generally more rapid shrinkage of the facial bones than men.

Bladder
At the age of 25 years, the average of the bladder is able to accommodate 2 cups of fluid at the age of 65 years but only half its capacity. Depreciation and capacity of this function due to physiological changes in muscle structure. To prevent pangul basic exercises regularly to improve bladder control.

The thymus gland
The thymus is a small organ located just above the heart of the function on the T cells to protect the parts of the body from infection. Initially the size of these glands for apples, but began to shrink after puberty and into a marble when old.

The Tea History and The Benefits in It

Tea history was first perceived as a beverage happened accidentally. At the time of King Sheng Nung State ruled China around the year 2737 BC, this event occurs. Someone who was cooking water in the jungle, into the boiling water accident, some tea leaves fell into the boiling water. Solution of these tea leaves after drinking it can restore a healthy body weight freshness. The King Sheng Nung tasted this tea and steeping tea directly consider this as an item of heaven. King Sheng Nung very concerned about the utilization of this plant.

King Shen Nung, the king wrote a book entitled PEN Tsao (medical books). Among others, King Sheng Nung, wrote that "Cha" (tea) brewed a bitter taste delicious stimulating, but also relieve thirst cure the disease. For Buddhist monks who meditate (meditation) can provide a sense of calm but not sleepy. Sheng Nung in addition to well-known as the king is also known as an effective healer (Devine Healer). So, this is the tea history that you should know.

1. Catechin
Lowering cholesterol levels
Lowering blood pressure and blood sugar levels
Anti-cancer, anti-mutant factor
Helps the kidneys to prevent the occurrence of gallstones

2. Polyphenols / tannins
Improving digestion, dysentery bacteria killed
Has the function of anti-oxidants
dissolve fat3. Caffeine (Theophyiline Theobromine)
Stimulates the central nervous
Improving blood circulation, helps kidney function
increase the concentration4. Oil Essense
Improving digestion and dissolves fat

Source of tea aroma

5. Flavanols
Strengthens blood vessels, has antioxidant functions

6. Fluoride (Menganese, Zinc, Potassium
Prevent tooth decay

7. Vitamin C
Prevent and fight against influenza
reduce stress
Lowering high blood pressure
Has the function of anti-oxidants
Protect the cornea and UV light (prevents cataracts)

8. Vitamin E
Prevent premature aging
Reduce the risk of heart disease and stroke
Prevent the formation of fat in blood vessels

9. Vitamin B complex
Helps carbohydrate metabolism

10. Monocitrate
Prevent bad breath (breath is not fresh)

11. Chloropyl
scent the mouth

 Now, you not only know the benefits of the tea but also you know the tea history.

Read also Green Tea

Kinds of Vitamin B

Vitamin B has 8 types, namely vitamin B1, B2, B3, B5, B6, B7, B9, and B12. This vitamin deficiency can cause various diseases. That's why there are many many multivitamin that includes vitamin B variations of several types of so-called vitamin B-complex. Here is an explanation of the types of vitamin B.

Vitamin B1 (Thiamine)
Function: Change the carbohydrates in foods into energy.
Needs: Women 1.1 mg 1.2 mg Men: Pregnant and nursing women 1.4 mg.
Sources: Rice, bread, cereals, flour, seafood such as shrimp, crab or shellfish.

Vitamin B2 (Riboflavin)
Function: Maintain healthy eyes and skin.
Needs: Women 1.1 mg; Men 1.3 mg 1.6 mg for lactating women.
Sources: Milk, cheese, chicken, broccoli, spinach, mushrooms.

Vitamin B3 (Niacin)
Function: For healthy skin, increase appetite, improve digestive system and help convert food into energy.
Needs: Women 14 mg, 16 mg Men: 18 mg Pregnant women: 17 mg for lactating women.
Sources: Grains, beans, beef, mushrooms.

Vitamin B5 (Pantothenic Acid)
Function: Together with other types of vitamin B, vitamin B5 is useful in the breakdown of fats, proteins, carbohydrates into energy. Another benefit is for the formation of red blood cells and make vitamin D.
Needs: Women 4 mg; Men 6 mg, 5 mg Pregnant women: women breast-feeding 6 mg.
Sources: chicken, sardines, avocado, watermelon.

Vitamin B6 (pyridoxine)
Function: Required in the process of amino acids and fats.
Needs: Women 1.3 mg; Men 1.3 mg 1.9 mg Pregnant women: 2 mg for lactating women. Most of the consumption of vitamin B6 with the consumption of more than 50 mg per day can cause permanent nerve damage.
Sources: Meat, poultry, fish, beef, potatoes, tomatoes, bananas, fruit purple and green vegetables.

Vitamin B7 (Biotin)
Function: Helps in the breakdown of fats, proteins into energy that will be used by the body.
Needs: Women 25 meg; Male 30 meg; Pregnant women 30 meg; 35 meg breast-feeding women.
Sources: The flesh of the salmon, eggs, milk, cereal, bananas and peanuts.

Vitamin B9 (folate)
Function: Charge to the cells in the body develop properly, forming red blood cells and prevent nerve damage in the fetus.
Needs: Women's 400 meg; Men 400 meg; Pregnant women 600 meg; Lactating 500 meg. Excessive vitamin B12 will cause vitamin B12 deficiency.
Sources: Milk and dairy products, beets, liver, melons and green leafy vegetables.

Vitamin B12 (Cobalamin)
Function: Change the carbohydrates, proteins and fats into energy, maintain healthy red blood cells, protects nerve cells, preventing cardiovascular disease, and prevent brain shrinkage that can lead to memory decline.
Needs: Women's 2.4 meg; Men 2.4 meg; 2.6 meg pregnant women; women breastfeed 2.8 meg.
Sources: Beef, fish, liver, eggs, milk, soy and seaweed.

Yes, a lot of vitamin B has many benefits. Especially for pregnant and lactating women, should always keep enough vitamin B are met in the daily diet. For all people, vitamin B strongly support the fulfillment of good nutrition.

fruits

The Cooking Process of Foods Contain Vitamin B

You have probably heard of vitamin B. You know, vitamin B is unique there are many types of Vitamin B that are beneficial to the body. Vitamin B1, vitamin B2, vitamin B6 or vitamin B12 may be often heard. Actually, there are eight types of vitamin B which have different functions. What type of vitamin B? How much is needed? What are the benefits for the body? And what food sources that contain vitamin B type?

In the processing or if it should be through the cooking process, should not be boiled. It is recommended to process using microwave or by steaming. This is because vitamin B is easily soluble in water and easily damaged if heated. Instead, store food sources of vitamin B in the cold in the fridge so that this vitamin is maintained.

Although the amount needed by the body is not too much, but the vitamin B that has the kind of diverse beneficial to the body, especially in helping the body get energy. By knowing the various types with different benefits, you can try to make the body's vitamin B remain unfulfilled.

Strategy to maintain levels of protein in beef and chicken products during cooking can be applied to maintain the levels of vitamin B that is easy to get out on cooking with water. Boil or kukuslah food and let extract remain consumed in the form of soup.

Bake cakes and bread just until the color is slightly browned (do not overcook) to protect the vitamin B that is sensitive to heat.

The Kinds of Carbohydrate

Carbohydrate can be divided into simple carbohydrate and complex carbohydrate. By consuming complex carbohydrate, the results you will feel full more slowly because of the breakdown of glucose more slowly. Complex carbohydrate characterized by low rates of GI (glycemic index). The lower the glycemic index means that the more complex carbohydrate.

Included in the category of low GI carbohydrate are pasta, corn, boiled cassava, and oats. At any rate are sweet potatoes, baked potato with skin, brown rice. There on the high GI of white rice and a baked potato without the skin.

Knowing the types of carbohydrate can help you that are dieting, in order to feel full longer, so it can help your diet. It also enables you to be careful with reducing carbohydrates in the rice if you are already eating a carbohydrate-containing foods on the sidelines of the main meals.

The research conducted shows that a diet rich in fiber and complex carbohydrate, can make a long life, reduced risk of cancer, reduced risk of heart disease, reduced risk of diabetes, reduced risk of digestive disorders, and increased overall health.

Moreover, in addition to rice eating carbohydrate such as corn, cassava, yams, potatoes, oats and pasta up, can be an alternative in order not to become monotonous.

Monosaccharide
Monosaccharides are the simplest carbohydrates because the molecule consists of only a few atoms C and can not be described by way of hydrolysis of other carbohydrates. Monosaccharides can be divided into:

Glucose, a monosaccharide sugar, is one of the most important carbohydrate used as a source of energy for animals and plants. Glucose is one of the main result of photosynthesis and the beginning of respiration. Natural form (D-glucose) is also called dextrose, especially in the food industry.
Glucose (C6H12O6) is a hexose-monosaccharide containing six carbon atoms. Glucose is an aldehyde (-CHO-containing group). Five carbon and one oxygen to form a ring called "ring piranosa", the most stable form for aldose six. In this ring, each carbon bonded to the hydroxyl side groups and hydrogen atoms except the fifth, the sixth carbon atom attached to the outside of the ring, forming a CH2OH group.
Glucose can be formed from formaldehyde in the abiotic state, so it will be easily available to primitive biochemical systems. It is more important to the organism is a tendency for glucose levels, compared to other hexose sugars, which are not easy to react nonspecifically with a protein amino group.