Monthly Archives: November 2018

Functions of Cholesterol

Cholesterol is the fatty and waxy lipid solution circulating in the body providing protective coating to the arteries and its surrounding walls. It also produces hormones and keeps the fat level intact in the body. It is said to be prevailing in every cell of the body. Despite being very important and useful still it becomes a threat once it crosses its set limit. Generally cholesterol is transported in packages through lipoproteins in the body. Broadly lipoproteins can be divided into two categories, firstly High Density Lipoproteins or good cholesterol and secondly Low Density Lipoproteins or bad cholesterol.

According to the experts HDL is very important for the body as it provides energy and also fulfills the fat requirement of the body. Our body is capable enough to produce maximum level of fat for the body but we still take extra fat by consuming meat and dairy products. If we move on to wider perspective and just ignore cholesterol's negative then it contributes to be very important part of the body. The first and foremost function of cholesterol is to keep the cell membranes of the body intact. It regulates the fluidity of cell membranes and makes sure that they are not too rigid and not too fluid. Apart from this it also boost the mental performance and make you outshine others. Very few know that it not only build strong bones but also strengthened muscles resulting in healthy life. Cholesterol is said to form a protective coating to the body and arteries so that we remain away from infectious diseases. Experts feel that cholesterol is the best solution that regulates body sugar along with repairing damaged tissues.

Cholesterol is best source of getting energy, libido, fertility and vitality, moreover it also aids in digestion which is very important for the body. It also performs the most vital and important function by supporting nervous system at the time of sleep. Cholesterol not only helps in connecting neurons to the right places but is also a necessity of growing. In digestion too cholesterol plays important role as liver uses cholesterol in synthesizing bile acids. Then those synthesized bile acids are secreted into intestine where they are generally used to mix fat with water soluble enzymes that actually digest them. Cholesterol is also termed as precursor to maximum of steroids as it not only builds hormones but also contains and regulates them. But the bottom-line remains that despite having many advantages still can be very dangerous.

Source by Vivek Sharma

Benefits of Swiss Chard – A Natural Fat Burning Food

Discover the incredible diet benefits of swiss chard, how to best prepare it and how much you should eat to get maximum benefit from swiss chard – one of nature’s amazing fat burning foods.

The veggie known as swiss chard resembles beets or spinach in taste. Along with kale, collard and mustard greens, it is a leafy green vegetable that is commonly referred to simply as “greens”. You can purchase it throughout the year, but its peak harvest time starts in June and ends in August.

This leafy green veggie has a wide, crunchy stalk colored white, red or yellow. The leaves are a dark green color, very wide, and are spread out in the shape of a fan. You can eat the stalk as well as the leafy parts.

Fat Burning Benefits of Swiss Chard

It contains anthocyans and fiber that give special protection against cancer of the digestive tract, especially cancer of the colon. There is recent scientific evidence suggesting that Swiss chard may protect the kidneys of diabetic patients, because the serum urea and creatinine levels are reduced.

It is also very high in the following substances: Vitamin A, C, E and K, dietary fiber, magnesium, manganese, iron and potassium.

This vegetable additionally contains reliable amounts of Vitamins B-1, B-2 and B-6, plus folic acid, biotin, niacin, Pantothenic acid, copper, calcium, zinc, phosphorus, and copper, as well as protein.

The vitamin K content helps to keep your bones healthy.

Beta carotene is a cancer-fighting nutrient that is also an antioxidant. Beta carotene belongs to the carotenoid family, and might be able to protect the body against skin cancer and various other kinds of cancer.

Vitamin A is helpful in the reduction of negative effects cigarette smoke has on the body, plus it helps to guard the body against emphysema.

Magnesium is helpful in regulating the body’s nerve and muscle tone by regulating the effect of calcium on the body.

Vitamin C helps fight inflammation as an antioxidant that dissolves in water. It provides the energy needed to raise the metabolism of your body in order to burn off excess fat. Swiss chard contains Vitamin C, which is helpful in the prevention of free radical damage to cells, plus it provides additional protection against cancer of the colon. Vitamin C is also very helpful in maintaining a healthy immune system, fending off colds and helping to cure infections.

It also contains potassium, which is helpful in lowering blood levels, as well as cholesterol levels.

The iron content of the vegetable is helpful in producing the body’s energy and also manufactures hemoglobin, a protein that transports oxygen everywhere in the body.

This vegetable contains manganese, a trace mineral that is helpful in producing energy that comes from proteins and carbohydrates, as well as synthesizing fatty acids. In addition, manganese protects the body against free radical damage that occurs when energy is produced.

Proper Way to Prepare Swiss Chard

Look for fresh Swiss chard in your supermarket’s fresh produce section; this section is one of the store’s refrigerated areas. Find the most vibrant green leafy produce, without yellowed or discolored leaves. Be certain that you pick out crisp stalks and crispy leaves that do not contain any visible spots.

You can refrigerate unwashed Swiss chard leaves in a plastic bag for a few days. Blanched Swiss chard leaves may be frozen for future meals. Before cooking the Swiss chard, rinse it off very carefully in order to remove all of the dirt and sand. Immerse the leaves and stalks in a container filled with cold water, swoosh them around, then finish cleaning by rinsing them in cold, running water. Trim off the bottom ends of the vegetable. If the fibers are too plentiful, you can peel them off in the same manner that you peel off excess fibers from celery stalks.

Do not cook this vegetable in an aluminum pot, because the aluminum will, cause your Swiss chard to lose its green color. It is better to quick boil your Swiss chard, as opposed to steaming it, since the quick boil method frees the oxalic acids found in the leaves, and helps it to not taste quite as bitter.

Substitute Swiss chard in lieu of spinach when you cook a vegetarian lasagna. Substitute it for cabbage when preparing stuffed veggie dishes. You can use the leaves as a sandwich wrap, stuffing them with your favorite tuna fish, chicken or turkey fillings. You can also add cooked this vegetable to a penne pasta dish, with the addition of extra virgin olive oil, fresh lemon juice and chopped garlic cloves. Try adding some steamed Swiss chard to a frittata or an omelet.

The Amount to Eat

The recommended portion size of Swiss chard is the equivalent of one cup.

Source by Steve O’Connor

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