Rabu, 10 Maret 2010

Diet Concept

The goal of fatty acids optimum nutrition is by changing the composition of fatty acids, addressing the daily meal pattern. If the diet is low in saturated fat and higher, the positions on the glycerol backbone will be absorbed by saturated fatty acids. If the diet is rich in omega-6-added fats or hydrogenated fats, most of these positions are fatty acids. If we can begin to increase consumption of healthy fats known, the pool of phospholipids and triglycerides are converted. This in turn have positive effects on the physiology of the membrane and provide precursors for eicosanoids that exert health, not to improve the health and Rob-effect.

OMEGA-6 RECOMMENDATIONS series of recommendations for research organizations have expressed certain minimum levels of food essential fatty acids. For example, for humans, the World Health Organization suggests that 3% of the calories in essential fatty acids for an adult and a 5% should be for children. Essential fatty acids they specify, linoleic acid and linolenic acid. Specific recommendations from the United States government agencies show that linoleic acid should contain about 12% of calories. Some argue that this should be as much as 10% for maximum therapeutic effect or increased.

But this minimum is recommended for linoleic acid, not only are met through food sources modem, it is usually passed to the extreme. For example, the average American would need to consume only about 45 mg of linoleic acid per kilogram of body weight per day, but consumes more than 300 The same differences are there for the animals in modern processed foods.

Up to six omega fatty acids are often, but, paradoxically, the lack of essential fatty acids are also common. This is due to a number of factors. The increasing use of seeds of heat, which now predominate in modern agriculture, provides overproduction. The "fat tooth?, This is modern culture for much of the omega-6 oils in processed foods met. The discovery of cholesterol in atherosclerotic plaques that lead to the conclusion that cholesterol should be excluded from the diet, even for the increase in fruit and vegetable consumption led threatened (omega-6) acids. Although more than the minimum seemingly simple, the quality of fatty acids with the processing method itself, which can break easily in essential fatty acids nonutilizable or even toxic forms. L ' primary goal should therefore be to reduce omega-6 fatty acids in quantity and improve their quality, while increasing the omega-3 omega-6 ratio in the diet.

OMEGA-3 RECOMMENDATIONS sources of omega-3 fatty acids are fish, wildlife and animal products from animals that are semi high omega-3 diet, and some, such as flaxseed, Chia, rape, cold nuts and soybeans. Other sources are mosses, ferns, alfalfa, bark of some trees and phytoplankton, that the metabolism of the machines (and elongases desaturase enzymes) in chloroplasts convert omega-6 to omega-3. But normally, these sources are not consumed in excess of wild mammals. Wild animals not only have less fat, but a higher omega-3 omega-6 fatty acids in relation tissues.1 (Fig. 30)

The recommendation to prevent the linolenic acid (omega-3 vegetable) deficit, and 54% of calories.2 Others suggest a level of 0.8% to 1.2% .3 More important than the absolute quantity of the linolenic relationship would therefore linoleic acid and possibly other fatty acids. The clinical efficacy can be predicted as a vision synergonic was associated with no balance dose.4, 5 The ideal ratio is derived at the respective levels of these oils are common in many natural foods and also the ratio in milk. This relationship seems to be about 5: 1, with linoleic acid from sharing more broadly. (Fig. 33)

Unfortunately, some American mothers have more than 30 key figures: 1.6,7 a minimum of 11 / 2 grams per day linolenic acid in humans has been proposed for maintenance and about 100 grams per day were used in therapy.8

Omega-3 fish oil consumed in particular to treat or prevent cardiovascular disease up to 2% of daily calories, according to some researchers. That would be about five grams per day. They were well up to 10-20 grams or more per day has also suggested.9 Some, however, indicate that relatively small doses to create a report that a positive effect.10 Other adverse changes in LDL-C and the concentrations of LDL apo B at low doses to higher ones.11 Such confusion and contradiction richer while trying to diet at doses of isolated nutrients based design ... The benefits are possible, but the dangers are.

OMEGA-3 HAZARDS There are a number of risks associated with the consumption of high levels of fish oil combined. Bleeding time may create greater risks for the cerebral blood vessels, and epistaxis (nosebleeds) .12,13 fish oil have recently been shown to increase LDL levels and thus avoid potentially vulnerable to cardiovascular disease, rather it .14 depletion of the body to use vitamin E to stabilize these highly reactive molecules of oil (steatitis yellow may potentially lead to disease, but with vitamin E to avoid - is the dose required up to six times normal levels), free radicals and the generation of spontaneous peroxide degradation of these oils and excessive consumption of heavy metals (mercury, etc.) and chlorinated hydrocarbons or toxins, which can concentrate in oils.15 of fish, fish that are higher than 16Since food chain, such as plant sources of omega-3, the risk of concentration of the toxin naturally greater. Although linolenic acid is believed to be about 1 / 5 as effective treatments, such as directly in some EPA derived from fish oil (as it must, by enzymatic steps in the transition to WPA-go), many would argue that this is the preferred source for omega - 3 fatty acids, as this food source could simply allow the body to regulate its own need for EPO. 17.18

Omega Omega-9-9-RECOMMENDATIONS are made of olive oil and other food sources, not as an essential fatty acid. However, evidence shows impressive for their health and nutritional benefits. Doses of up to 10% of dietary fat and 1 gram of oil per day, is a recommendation for research into the effects of omega-9 fatty acids on various health topics parameters.19 base-21

RECOMMENDATIONS Phospholipids Phospholipids are the vast majority of cell membranes and organelles and are therefore a very important biochemicals. They are particularly rich in brain tissue, sphingosine and sphingomyelin. The village of phosphotidl Choline is a component of the neural transmitter acetylcholine. There is no requirement for dietary phospholipids because the body is suitable for their preparation. However, there are a variety of medical literature shows the positive effects of integrating lecithin, choline phosphotidl diet. A dose of choline ranging three to twelve grams per day for diseases such as tardive dyskinesia, with pre-senile dementia, Alzheimer's disease, manic depression, diabetic peripheral neuropathy and a wide range of other neurological disorders and disorders of movement and self - humans and animals. 22-28

SATURATED FAT recommendation is not recognized dietary requirement for saturated fatty acids. However, it is and has always been a part of the food was make-up. Although saturated fats have received considerable "bad press, were" recent studies of stearic acid (18:0), to effectively reduce blood cholesterol levels.29, 30 (a method for determining the amount of saturated fat, l 'oil in the refrigerator instead. saturates will be difficult, becomes cloudy and a mixture of saturated fatty acids, unsaturated fatty acids, while a pure unsaturated remain liquid.)

Saturated fat, like cholesterol intake, may be more of a concern because of its relationship with specific eating habits. The modern, highly processed, high fat diet is always a high cholesterol and high in saturated fat and positively with various degenerative diseases. Evidence on the relationship between a low saturated fat diet and a decrease in serum cholesterol. Furthermore, the ratio of saturated fats, unsaturated fatty acids is an important criterion for measuring risk. Keeping the maintenance of unsaturated fatty acids, saturated fat ratio of 3 to 1 or higher, and total fat to less than 30% of food calories are widely accepted as guidelines for reducing cardiovascular risk.31

GUIDELINES The above is not intended as a recommendation to look carefully measure the oils in your diet on a gram scale, or a potpourri of capsules. The conclusion from the data, the value of all natural, fresh foods. If these are carefully selected, the quantities and relationships have been treated by chemists best of all, nature.

Some practical rules of thumb to help change to improve the content of essential fatty acids in the diet for health:
1) Always try to drink large amounts of fresh, whole organic cultivation of fruit and vegetables, seeds and nuts;
2) When cooked, cook without oil or cooking with olive oil, omega-9 commercial products, lard or butter (such as saturated fats are more stable heat) against oxidation;
) 3 For more information, cooking temperatures and try to remove the kitchen, where practicable;
4) the natural raw foods in the diet, is known to contain high levels of omega-3 and -9 oils;
5) Increasing the supply of omega-3 fatty acids omega-6;
6) If you want to take away omega-3 fatty acids from fish, fried fish, or derive known to contain higher levels of omega-3 fatty acids (Fig. 33);
Should be 7) Once completed, the fatty oil, which contain the balances of oil as described above and adequately stabilized with antioxidants (natural, if possible), in light impermeable containers securely packed (some plastic parts are rinsed into waste liquor) and nitrogen. Supplemental vitamin E (should) 200-400 IU per day are also consumed when you take an isolated fats and oils, food.

Trade obligations and opportunities from a business perspective, this new knowledge creates great opportunities to improve the nutritional value of foods, Dr. Kinsella of Cornell Institute of Food Science recalls:

"Exploring the food industry (producers and processors), methods for adjusting the amount and proportion of polyunsaturated fatty acids in food. An increase of n-3 PUFA of food that are innovative approaches to control auto-oxidation and off-flavor development in such need of food. The discovery of different effects and powerful eicosanoids and is the beneficial effect of n-3 PUFAs increased lipid biochemical research and opportunities for significant progress in improving atherosclerosis have compromised of immune function. cancer, arthritis, thrombosis, the main causes for death and weakness in the U.S. the knowledge of the relationship between fatty acids and the frequency and severity of these degenerative diseases are more reasons to make changes prof1les of lipids of existing foods and development of new food products that improve nutrition and quality of life in the present and future generations. "32

If you act responsibly on this area of information remains to be seen. There is strong pressure in a modern business environment in order to prioritize the bottom line, rather than simply "doing good" is not likely to change then, as long as consumer demand creates an opportunity tradable. An informed consumer with the power of the dollar is therefore likely that the ultimate cause of our food supply changes for the better.

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