blog

About food in gastritis and ulcers 3

Foods should not be eaten

Drinks: whiskey, brandy, liqueurs, strong Russian tea, tea essence, the caramelized sugar tea, black coffee, natural, soda, salty mineral waters, aerated waters, syrups and drinks cold or too hot.
Bread: warm, fresh, black, of bran.
Flour: insufficiently cooked, prepared with fat fried baked, poorly cooked polenta, too consistent.
Meat: fat, salt, smoked, game, sausage, canned meat in own juice, toast and spices cooked with fat, irritating, schnitzel, fried chips and pepper, meat jelly (jelly), meat and vegetable dishes with spicy sauces and fat fried
Oily fish, jelly (jelly) of fish, fried fish, marinated, salted, smoked, canned, frozen.
Fermented cheese, salt, preservatives.

Fried eggs, boiled.
Countries and raw vegetables: radishes, cucumbers, cabbage, kale, cauliflower, green pepper, pimento, onion, garlic, fried grilled vegetables: vegetable dishes with rintas.
Pickles: sauerkraut, pickled.
Vegetables dried white beans, lentils, dry peas.
Nepirguite raw fruit, sour, with skin (cherry, apricot).
Fruits: walnuts, almonds, peanuts.
Fats: lard, lard, tallow, butter, salt, refined oil, sour cream, margarine, salt, all fat frying.
Soups of meat or fish with vegetables cut large, sour fruit, prepared rintas with large cut vegetables, fruit sour, prepared with rintas, acidified with lemon cabbage soup, lemon salt, colored with paprika.
Nedietetice Sauces: Hot and rintas fat, mustard, spices, paprika, pepper, bay leaf, garlic.
Sweets: sweets, leavened dough, dough warm fried dough (dumplings, pancakes), pastry, ice cream cakes made with sour fruit or nuts, rum, jam, honey.
Condiments: mustard, pepper, paprika, pepper, cinnamon, salt over the allowed amount, coffee, chocolate, cocoa.

About food in gastritis and ulcers 2

Outbursts of ulcer

Gastritis can be cured permanently by a good diet and medical treatment. About ulcer disease could say the same thing, but that her healing book is often apparent. It is indeed a feature of ulcer disease crisis linked to progress in the season. Thus, seizures or exacerbation of peptic ulcer disease occurring especially in spring and autumn. Such a spontaneous flare tends to heal, but to return next spring or autumn, when the patient, who no longer suffered the meantime, it was believed cured. I know this feature of ulcer disease, the patient will have to follow the treatment and diet in the first place, at least for one year after first acute flare, otherwise permanently relinquishing some unhygienic habits (eating in a hurry, at irregular hours, abuse of spices irritant, alcohol or tobacco, etc..). Moreover, to avoid returning ulcer, each fall or spring, will return to the lifestyle and food recommended by your doctor, during at least one month in order to avoid an acute flare again. Only in this way will be able to obtain a sustainable healing ulcer disease.

The ulcer patient's nutrition

Eating ulcerosului be fractionated in 4-5 or even six meals a day to not load the stomach with a large amount of food, which would retard the digestion and evacuation.
The patient must follow a meal program, with regular hours, eat slowly to moderate amounts of food at once, chew well to avoid drinking during meals.
Meals is recommended to have a moderate temperature. Painful crises can trigger both a soup or hot tea, like ice cream or a pint of beer on ice.

Ulcers and milk

The best food is milk, which has this effect, whether administered in a crisis. It binds the excess of hydrochloric acid gastric juice, buffering the harmful effect of the walls of his stomach. For this reason it is recommended that, between meals, the patient repeatedly to drink as many servings of milk in 150 ml. But not all people bear milk. In some cases sudden reintroduction diet can give it the bowel (diarrhea, constipation). Ulcerosul must not give in these cases but no milk. Incidents of intolerance they can be removed if he is cut with milk tea, or if an alkaline water from each cup of milk a teaspoon of powdered calcium carbonate. Another method is to drink milk in the preparations of flour (semolina, rice, noodles with milk).

Foods indicated for patients with chronic gastritis and peptic ulcer disease hyperacid quiet phase

Drinks: milk sweet prepared from milk or milk or milk powder and lime cutting horse, hawthorn, chamomile, barley coffee or alkaline mineral water, fresh fruit juice, fresh fruit chisel prepared with milk, all drinks must served at room temperature.
Flour: White flour, good quality, well cooked (semolina, rice, noodles, macaroni), especially in the form of soufflees or pudding (boiled in milk or vegetable broth), besides steak trimmings (house), flour foams , hasty pudding soft, well cooked, desserts (desserts), biscuits or crackers for an ulcer.
Lean beef, veal, chicken, chicken or pork weak form of boiled, chop diet, soufflees, puddings, meal, meat.
White fish: pike, carp, cooked as boiled.
Cheese: cheese, fresh cheese, cheese, unsalted cheese.
Eggs: soft-boiled eggs, scrambled steam, Romanian mesh, sodou, egg creams, gelatin bird egg or milk, or pudding of flour in soufflees cooked, puree the vegetables with cheese or minced meat.

Vegetable cellulose (from wood) smoother as: zucchini, potatoes, carrots, green peas, tender, boiled, then passed through a sieve (soups, creams, smoothies, soufflees).
Fruit: fresh fruit juice, preferably in the form of chisel or gelatin, fruit puree or baked foams ripe fruit purees, fruit compote prepared, cooked, put through sieve.
Fats: sweet cream, fresh butter, cream, refined untdelemen (mincarii cooked in sauce), egg yolks, margarine, little salt.
Soups milk with flour of cereals, soups flour (semolina, rice, bread, etc..) Added that the clear soups, pasta and later prepared vegetable cream soups, mashed.
Sauces dietary preparations based on milk or vegetable clear soup, thickened with flour, starch, cream, yolk.

Sweets: creams prepared with starch milk, cream, fruit juice, canned juice, egg, gelatin, fruit juice or fruit puree baked in cheese dairy, sodou; flour cooked with milk foam flour, milk poultry, puddings of flour, the cheese soufflees sweetened cheese, bread, starch etc..
Dough: dough cooked (éclair) tart with whipped cream, vanilla cream with jelly, dry biscuit dough, cottage cheese cake, cake with apple puree.

Sugar in moderation.
Jelly, honey mixed with butter.
Spices: salt in moderation, a little vanilla, lemon juice and water bent, exceptional and very little, a little thyme in chop.

About food in gastritis and ulcers

What can I eat and what patients can not eat hyperacid gastritis and ulcers

What is gastritis

 
Gastritis is inflammation of the lining of the stomach. As a result of inflammation, the mucosa is congested, it may bleed, secrete more mucus, and stomach muscles can contract and often prolonged, causing pain and vomiting. Gastric secretion disorders are due to excessive formation of hydrochloric acid and digestive enzymes needed. Increased acid secretion is not harmless to the inflamed gastric mucosa and it is usually felt sick as heartburn and regurgitation (rigiielilor) acid.

The cause of gastritis with hyperacidity

Case hyperacidity gastritis generally lies in the mistakes of food hygiene. Abuse of spices (pepper, vinegar, mustard, horseradish, etc..) Fat and fried foods are continually brought aggression gastric mucosa, which ends with a constant irritation, which leads to gastritis. It is known that breaks down fat by roasting in some irritants that cause coughing or watery eyes. It has the same irritating effect on the stomach fat and fried, except that here the effect lasts throughout the duration of stay of food in the stomach, which is 4-5 hours.

What can cause gastritis

Another custom is unhygienic for the stomach to eat too cold or too hot, as the habit of eating too fast. In the latter case, food, insufficient chewing, get in your stomach too large pieces, whose digestion is therefore too long, so irritating to the stomach. Hence the importance of methodically chewing food, which requires a good teeth, repaired in time, or where necessary, use a dental prosthesis.

Alcohol - an irritation factor

Alcoholic drinks, especially spirits, and most of all taken on an empty stomach or too much or too often repeated, gastric irritation is another factor that can lead to hyperacidity gastritis. In the same vein is noted tobacco effects useless and even harmful stimulation of gastric secretion and contractility.
Eating at irregular hours is harmful
Finally, unhealthy habit of eating at irregular hours or to cause annoyance to table discussion of violence and, perhaps, by repeating his lead to disruption of the nervous mechanism that triggers gastric secretion, which give rise to disorders of the stomach and digestive process to promote the occurrence of gastritis.

What are the symptoms

Ulcer disease, whose occurrence is favored by pests factors enumerated above, consists of secretion and mobility disorders of the stomach and first portion of the small intestine, leading to formation of ulcers that are interested in one or more coats of the stomach or duodenum. Ulcer disease is the result of disturbances in the balance nerve processes cortex caused by too intense or too prolonged state of nervous tension, as is the case or overworked individuals continuously exposed to psychological stress (fear, worry, etc.).
Ulcer diet
If ulcer, the treatment course can not be reduced only to a certain diet, but can not get the healing power without special measures, which aim, as in gastritis hyperacid to neutralize excess gastric secretion and calm irritated stomach , putting to rest the nerve endings in the walls of the gastro-duodenum, and included them in their own gastritis inflammation, a process that usually accompanies the disease and ulcerative.

How to prepare food for patients suffering from gastritis or ulcer 2

Pasta

Pasta, to be easily digested, boil in a large amount of water and rinse with warm water.
Before serving, as they are still hot, mix with a little fresh butter or oil. Home semolina (near seal meat) or for various puddings served as a dish is boiled vegetables in clear soup. Just proceed with the rice pilaf or pudding. In this way become more tasty pasta and more nutritious, because the addition of mineral salts and vitamins of the vegetable broth. Rice and pasta are not fried in fat.
Vegetable dishes are prepared preferably allowed to soufflees, pudding dishes with sauces or foods.
Sauces diet for gastritis and ulcers:

Sauces permitted ulcer diet should be prepared, that contain fat (butter or oil) roasted. This adds to boil the sauce or with butter, add even more food in the hot plate.
Ulcer dressings are prepared on the basis of milk and vegetable clear soup with added cream, yolk or vegetable puree.

Eggs

I am a well-tolerated and good food in peptic ulcer disease, whether the mode of preparation is correct. Boiled eggs cooked diet is as follows: put the eggs in cold water to boil or better broke an egg in a ceramic cup that provides fire was set in another bowl with cold water. Break the egg before boiling, ensure that it is fresh. White of egg is cooked when it has congealed. Romanian meshes, to be dietary raw egg is cooked in boiling water overturning without vinegar.
Some preparations of eggs is most easily digested by steaming omelet. Because scrambled to topple without breaking them, put a cup 10 minutes on wet cloth.

Desserts

For patients with ulcers, which should consume a liter of milk per day, are particularly suitable preparations of flour with milk. Semolina is better to be prepared as foams. This is a very easy dessert consumed because semolina swell beaten goal (on fire) and becomes fluffy.
Striking meal must be made during boiling and a few minutes afterwards. Semolina should not boil more than 4 minutes, after which it is connected (it gives shape to) too much and not doing foam. All of flour cooked, cold milk, sweetened puddings can be prepared plus egg yolk and whites.
Pudding, pasta, besides its important nutrient intake, is easy thanks to the addition of burnt egg whites who, through embedded air makes the pudding to rise in a warm oven, giving it a fluffy consistency. Pudding must be put to boil in a form greased and floured butter, shape it bake placed in another pot with water.
Bake pudding is covered with a lid to prevent formation of caramel crust that makes regular sugar and flour in a warm oven that the consistency they may irritate the stomach lining.
Dessert creams are shown in peptic ulcer disease, both because they are very nutritious, as well as for their consistency. They are made from milk, eggs, sugar and flour or starch. It can be flavored with vanilla and vitamins to fruit juices.

A chisel with a higher content of starch can become a cream.
Marshmallows. A desert are indicated for patients with stomach and gelatins. These, besides the fact that is easy to digest, hydrochloric acid binds to excess. Prepare gelatin cottage cheese, canned milk, cream, sodou, syrup or fruit juice to cite a gelatin sheet portion. Give to congeal at cooler, and before you eat the fourth hour at room temperature is not to be too cold.
Gelatines advantage or juices made from fruit purees vitamin intake is unaltered, because gelatin is a cold dessert is prepared.
The compote is an ideal dessert for people to stomach. When consumed, however, he must be prepared fresh fruit: pears, apples, cherries, apricots, raspberries, passed through a sieve, then boil. Compote sweetened to moderate gastritis and ulcers.

Ripe fruits are sometimes eaten permitted without bark in small quantities and not on an empty stomach.
As cookies are allowed: eclair dough cooked like etc.., Sponge dough, biscuits and pastry dough dry sand.

Characteristic of these doughs is that they are not leavened, nor have much fat to make them indigestion. Cakes they put in the oven baking paper.
Cakes for ulcers in the sand dough can be filled with jelly tarts with vanilla cream, fruit gelatin with egg white foam with cottage cheese, etc..
Eclerurile also can be filled with cream or vanilla cream prepared from surrogate coffee with cream.

How to prepare food for patients suffering from gastritis or ulcer

Teas:

 
Chamomile tea and lime are cooked before serving, throwing dried flowers in hot water. Boil 5 minutes. Hawthorn tea, which contains a large amount of vitamin C, is prepared according to certain rules, just how to keep more vitamins and after boiling. This is only possible if limited brutal boil (10 minutes), which boils water in an enameled pot with a lid and then a few hours if you let it sit (soak) in the same boat. Rose hip tea is shown in place of drinking water throughout the day, because, besides the importance of nutritional value, has a pleasant taste.

Raw vegetables and fruit juices

Will only prepare juices before serving.
They may be prepared from carrots, beets, potatoes, tomatoes well pirguite, lettuce, pears and sweet apples, strawberries and grapes.
Wash fruits placed in a sieve under cold water current, and scrub the root vegetables. Peel and then removing the damaged parts. Afterwards laugh grated peel without removing them with a knife and squeeze through gauze.

- Diced tomatoes and squeeze through gauze.
- Apples and Pears on a grater to shave glass.
- Leaf lettuce leaf is washed under the stream of water, then grind the knife and squeeze through gauze.
- Vegetable broth is tastier when it is added little apple juice. To improve the taste of juices can be combined together. Vegetable juice drink that water in the glass, but with a spoon or add that amount to the soup at the table. From 400 g of raw carrot juice to obtain 100 ml and 200 g of red - 100 ml of juice.
- Chiselurile drink are nutritious and easily digestible. The starch composition is the basis of any chisel, giving it its consistency slurry.

Soups

For patients with gastric hyperacidity or ulcer, soups are prepared either milk or flour from grain or flour boiled in water or juice legme. Vegetables can be boiled in water and then strained the broth canned vegetables or can be boiled and then give to get through a sieve, cream of vegetable soup.
Clear vegetable soups thickened with flour. Are more nutritious and taste improves if they are added (to tinker with cream) milk or egg yolk, and how many servers a teaspoon of butter. Soups of flour and those made with fruit mucilage of flour, are very important because they train too much or a neutralizing gastric secretion, gastric bandage having a real effect.
In peptic ulcer disease is recommended to consume no more than half bowl of soup at a table.

Cooked Meat

For an ulcer patient, should be boiled and then minced meat because it is the form most easily digested. The meat is pure bone, skin and zgirciuri and then put to boil in cold water without salt. By cooking the meat in cold water assigns a large portion of the gastric secretion stimulant substances, so-called strength of the meat. The more pieces of meat are less hot and cooking is done continuously and extended extract a larger amount of extractive substances and minerals in meat. By cooking the meat fibers soften and become tender. To relieve stomach sick extra work is better if, after being cooked, the meat is passed 2-3 times through a meat grinder.
In peptic ulcer disease, the method is best to prepare the meat is boiled to steam
.
Raw minced meat shaped like patties and put them in colander, cover with lid and simmer for half an hour. By prolonged boiling to steam the meat is tender, also losing a more important quantity of extractive substances that damage the stomach by excitation secretion. For the ulcer patient's diet, chopped or minced meat which are soufflees or puddings must be first boiled and then shredded.

Carcinogenicity of food 3

Nitrosamines

Carcinogens are introduced into the body along with food products which contain them, but they can be synthesized and the digestive tract.
Nitrosamines are formed from nitrites combine with amines. Ingrasaminetele nitrite from food chemicals, the use of water high in nitrates and in addition to meat and fish preparations of nitrite, in order to preserve color. They do not show carcinogenic reaction.
Amines resulting from proteins, amino acids and phospholipids. It is estimated that humans ingest daily through food, up to 100 mg amine.
Formation of nitrosamines outside the body may take place both during food preservation, and during processing through various processes. If foods contain high amounts of nitrites to form nitrosamines is required and the presence of bacteria with nitrate-reductase activity. Some studies estimate that synthesis requires the presence of nitrosamines in foods amounts of nitrite in excess of 1 mg / kg product.
Summary of nitrosamines is dependent on food preservation duration (the longer is greatly increasing the amount of nitrosamines formed), heat-treating temperature (high temperatures over 1000C enhance formation of nitrosamines, a carcinogenic risk from this result for the populations that consume more prepared fried meat) and the acidity of the product (the speed is increased by reducing the synthesis of nitrosamines acidic foods).

Amounts detected in foods are often less than 10 micrograms / kg.
Summary of nitrosamines in the digestive system takes place mainly in the stomach where the acidic environment is favorable nitrosating process. In the gut, even if the pH is near neutral or alkaline in certain conditions, the nitrosating can continue under the catalytic action of microbial flora.

Synthesis in the human body is influenced by the coexistence of nitrosamines in the digestive tract of various substances with accelerating or braking on this process. Among the substances that promote synthesis mention alcohol, pyridoxine (vitamin B6), thiocyanates, phosphates, etc.. But the process is inhibited by vitamin C, cysteine, glutathione, alanine, glycine, antioxidants, vitamin A and some food.
This nitrosamines in the human body is a certain risk factor for disease emergence and development of cancer. They are harmful even in small doses exerting a summative effect rather than dose accumulation, but their consequences. Administered in low concentrations for long periods, are more active than once consumed high doses [1].
Malignant degeneration occurs mainly under the action of nitrosamines in the digestive system. Epidemiological studies done in groups of populations with high intake of nitrite (nitrate reductase under the action of bacteria turn to nitrate) showed an increase of esophageal cancer in their turn, stomach, colon and liver [2].

Dietary factors involved indirectly in malignant tumors

Food-induced cancer may occur indirectly, without nutritional factors advised to have carcinogenic properties. This is done most often by increasing consumption of fats and proteins by high alcohol intake by lowering intake of various dietary fiber and micronutrients (vitamins C, A, E, B2, B6, pantothenic acid, iron, iodine) .


Increased intake of fat.

Enhances the appearance of malignant disease by stimulating the production of carcinogenic precursors by altering the intestinal microbial flora and its metabolic activity, induced by changes in hrormonal profile and increasing the availability of potentially malignant peroxide resulted following the takeover and storage of dietary fat.
High consumption of fat is accompanied by increased production of bile acids and cholesterol. They are potentially carcinogenic, which is supported by several arguments: both bile acids, and cholesterol are structurally alike with polycyclic aromatic hydrocarbons, can be converted by chemical carcinogen in a very strong (20-metilcolantren), some bile acids produced experimentally tumors at the injection site, other bile acids enhances the carcinogenic effect of nitrosamines, full flavor of the nucleus of bile acids in the microbial action creates a carcinogenic metabolite extremely strong.
Besides the issues mentioned appears that excess dietary fat leads to inhibition of oil lymphocyte response against malignant cells, thus favoring malignant proliferation.

High fat intake also stimulates the development of anaerobic microbial flora. It seems that in regions at high risk for colon cancer and the relationship between aerobic anaerobic bacteria is increased.
Diet rich in fat and meat also stimulates microbial enzymatic activity correlated with the occurrence of substances with potential cangerigen.
Increasing fat intake favors the appearance of changes in hormonal profile of patients. It's about increasing blood levels of estrone (folliculin) after synthesis activity in adipose tissue developed (development is even more pronounced fat thickness is more significant, fat thickness correlates with dietary fat intake) and cortical level, where local androstendion is converted into estrone in obese postmenopausal women.
Change the layout in terms of the mentioned hormones increases the risk for breast or uterus.

Carcinogenicity of food 2

Chemical contaminants are very varied in structure and origin, not intentionally added to food. Some of them show carcinogenic properties (eg vinyl chloride, pesticides, mycotoxins, etc.)..

    * Vinyl chloride is used in manufacturing plastics industry. Polyvinyl chloride films are used for food packaging. In the manufacture of polyvinyl chloride plastic material results in a certain amount of molecules remains the basis of polyvinyl chloride (monomer). But they can migrate from packaging into food peliclula. In terms of the content of polyvinyl chloride monomer does not exceed 20ppm is considered that the risk of food contamination is negligible and does not contraindicate use of this material for packaging food. If accepted standards are exceeded considerably liver tumors appear
    * Pesticides, employed in agriculture, can be ingested as food residues from one day to plant crops. They are potentially carcinogenic. Some evidence of carcinogenic pesticides mentioned: 2-acetilmetilfluren, methoxychlor, 3-amino-1, 2, 4-triazole, maleic hydrazide, thiourea, tiouracilul, tioacetamina. They were taken out of agricultural practice. Also, lindane is considered a carcinogenic compound. At present, although it is estimated that organochlorine insecticides have low procancerigena action, however, considering the fact that they are stored in adipose tissue and is metabolized slowly, they represent a potential carcinogenic hazard to humans if it reaches abnormal concentrations.
    * Mycotoxins are produced by metabolism of the fungi that commonly contaminate food. Some of them (especially aflatoxins) are proving to be especially certain carcinogens in the liver and stomach.


Polycyclic aromatic hydrocarbons (PAHs)

Arise from incomplete combustion of solid or liquid. They have been identified in numerous food (smoked or roasted meat, bread, vegetables, fruits, margarine, vegetable oils, coffee, alcoholic beverages). Highest concentrations were found in smoked products, intense roasted (coffee, coffee substitutes) and, in general, the foods that have undergone heat treatment higher than 350C.
Among polycyclic aromatic hydrocarbons highest carcinogenic potential it has 3-4 benzpirenul. It is used as an indicator of food pollution with PAH.
Traces of PAH in food would not be an appreciable risk for malignant tumors installation.
Mention the association with alcohol foods rich in PAH carcinogens favors penetration by the digestive mucosa.


Natural carcinogens in food

    * Cicazina is a substance isolated from the bread fruit tree. Under the action of bacterial enzymes in the intestine is converted into carcinogenic precursors.
    * Pirolizidinici alkaloids, derived from plant species Senecio, Crotalaria and Heliotropium are considered potential food-induced malignizarii people.
    * Sinigrinina glycosides present in horseradish and mustard, can be transformed into alchilizotiocianat shown to be carcinogenic action. It is estimated that the malignant influence of natural substances are carcinogenic at high concentrations of their exercise. Thus, experimental studies made with cysteine ​​(amino acid present naturally in some foods) showed that at concentrations of 10-1 appear to be carcinogenic, but absent changes in concentrations of 10-2 - 10-3. A similar behavior is recorded in the case of arginine and valine.
    * Caffeine, although it proved to be carcinogenic in vitro, in vivo has not yet shown the same consequences. While bearing in mind that the experimental results and easily crosses the placenta with a tendency to accumulate fetal, pregnant women are recommended to decrease consumption of coffee. Its use should be limited and light carcinogens resulting from the roasting process (polycyclic aromatic hydrocarbons, pyrolysis of proteins, fats and carbohydrates). Several authors consider that the proportion of pancreatic cancer potentially attributable to coffee consumption is over 50% [2].

Heart disease and cancer: is garlic the answer? 2

The other papers presented at the same conference, researchers have noted that the study shows a link between garlic consumption and reduced risk of stomach and colorectal cancers. In terms of lung cancers, breast and prostate, there are too few human studies to draw definitive conclusions. Experts at the University of North Carolina analyzed five population studies that have used garlic supplements and concluded that they, unlike the garlic consumed in food as such, does not seem to have protective effect against cancer. Preparation of garlic appears to play an important role in terms of its effectiveness. When raw garlic crushed or chopped estrus, its components are transformed into active ingredients, the protective effect. Dr. Milner advises us chopped garlic and let it sit at least 10 minutes before eating to allow the activation of protective compounds before heat to stop cooking process.


For how much garlic is needed to be protected against cancer?

Recent studies have revealed no direct link between cancer risk and the amount of garlic consumed, more experts believe that there is no need to eat garlic every day to enjoy its anticancer properties. In general, protection is achieved with a consumption of 5-18 g of raw or cooked garlic per week. Consuming an amount exceeding 20 g (6 cloves) per day may increase risk of stomach bleeding. Garlic is a very studied and its possible effects on the heart. Some studies show that it can lower cholesterol by 5-10% and appears to inhibit the reactions that convert LDL-cholesterol in its most harmful. It was also found that garlic lowers blood cells tend to form unwanted clots.


Some population studies showing that people who eat more garlic suffer less cancer and heart disease have not adjusted according to the results and effects of consumption of vegetables by study subjects. Specialists of the American Institute of Cancer Research points out that one of the most important steps you can do to reduce cancer risk is to adopt a diet based on plant foods, which include a greater variety of greens cit.

Garlic contains potassium, phosphorus, an impressive amount of vitamin B and C, calcium and protein. In Europe it is considered a valuable medicine. In countries of the former Soviet Union is called "Russian penicillin." In America he is completely ignored. Despite his poor spread in North America, garlic has certain qualities very surprising.

Heart disease and cancer: is garlic the answer?

An EU-funded research project is now underway and aims to explore the impact on atherosclerosis and colorectal cancer of bio-active compounds containing sulfur, found in garlic.
Garlic is well known for its therapeutic role in preventing cancer and cardiovascular disease. These diseases are by far the leading cause of death in the EU. Increase consumption of garlic and increase the content of sulfur-containing bioactive substances in garlic may help prevent these diseases.
Clinical studies have suggested that garlic produces significant reductions in levels of serum cholesterol and triglycerides, reduce blood pressure (blood pressure) and increases fibrinolytic activity (ie it affects blood clotting). Epidemiological and animal studies have also suggested anti-tumor potential of garlic. However, despite these therapeutic recognized scientific studies on the mechanisms, with well defined garlic preparations and compounds characterized, are still missing.


The new project has two primary scientific objectives:


o understand and improve the production of bioactive compounds in garlic by sophisticated breeding techniques;
To improve an understanding of the role of garlic in the diet and as a therapeutic agent in promoting and sustaining health, especially its potential to prevent cancer and cardiovascular diseases such as atherosclerosis.


The specific objectives are to identify the mechanisms by which garlic aterosclerozelor interact with inflammatory processes and cancer cells in animals and humans.
The project will also provide an analysis inside the beneficial compounds in garlic synthesis and their mechanisms of action. Future details about this project and its results are available from the coordinator or by visiting the project site.


The drug called "garlic" and its effect on heart disease protective

According to Karen Collins, from the American Institute for Cancer Research, at a recent scientific conferences, have provided new evidence on the protective effect of garlic on cancer and heart disease. Scientists have confirmed earlier findings that showed that the mode of preparation of garlic in food or supplements - change its effects.
Dr. John Milner of Pennsylvania State University in the United States presented a summary of laboratory studies that highlight the effect of garlic amending activity of several enzymes, blocking formation of carcinogenic compounds and their harmful effects on cellular DNA. Garlic seems able to stimulate the body's ability to detoxify carcinogens and other inhibiting cancer cell growth.