Eat a diet varied reasonably, I believe, but there are a few 'stock items' repeating my overall food intake. An example of this is a breakfast commonly eaten (10 percent of fat), Greek yogurt, berries and nuts. The last couple of in the morning I had the pleasure of some freshly shelled nuts. And while I sometimes use fresh berries, story for most of the year with frozen mixed berries you buy at the local supermarket. Berry, including blackberries and redcurrants, can be a little thinner tongue, so I myself indulge with drizzle a bit of honey-enough as to take the edge off.
This breakfast tick a series of pictures for me. In the first place and what is important is relatively low in carbohydrates.It is certainly much less carbohydrate forage normal breakfast as toast and cereales.También is a fairly nutritionally rich set: yogurt, berries and nuts are relatively different nutritional attributes I think and together make up something that is relatively complete from a nutritional point of view.
I also like the facts that is United to prepare and, for me anyway, nice comer.Un additional bonus and it is important that even a relatively small bowl of this material will usually extend me (and other) either input the morning. This relatively simple breakfast has real staying power is something to do, I suspect, it has relatively mild release of sugar in the blood stream, along with a decent content of proteins and fats.
One of the reasons for the choice of this particular breakfast has to do with one if its ingredients - berries.Not as a bunch of fruta.hace some years decided to do a bit of a 'Detox juice' during a weekend and ended up hungry and a few pounds more heavy. Since then, I made of fruit does not adapt to my metabolism particularly well, suspicion that has something to do with the fact that usually is loaded with sugar. Although eating much veg (no starch).
Berries are relatively low carbohydrates, but also very rich in nutrients, especially in what is known as 'polyphenols'. polyphenols are known to have antioxidant capacity, which means that they can help to neutralize the ' radical free '-harmful, destructive chemical entities associated with the disease.Action of the antioxidants in foods can be measured and expressed as something known as ORAC (oxygen radical absorbance capacity) cast then presented some ORAC values generally decent food.You will see that the Berry ORAC values are generally high.
I was interested to read about some research today here that suggests that part of the body polyphenols may have particular benefit is the brain.This research presented this week at the national meeting of the American Association of chemistry, found that Berry polyphenols help maintain and normalize the function of the cells in the brain called 'microglia'.
One of the functions of these cells is removed and recycled biochemical debri that if you leave that they accumulate in the brain, could damage it and interfere with the function measure cerebral.A ageing, microglia can become increasingly less efficient in doing their work, and this may increase the risk of degeneration in the structure and function of the report of this study cerebro.En seems as if Berry polyphenols help to maintain the function of microglia in terms of its role as 'clean'.
By the look of things, this study was conducted in rat brain cells grown in the laboratory which is quite far from human nutrition worldwide real.Sin however, we have other means of proof that demonstrates that rats with extracts of Berry power has the ability to improve motor function and cognitive function, including memory [1].
We simply do not know if eating berries has similar properties of preservation of brain humanos.Pero beings nature relatively low sugar and highly nutritious means that you continue to use them as a stock item at breakfast, wherever possible.
References:
1 Joseph JA, et to the.regressions of declines with age on neural signal transduction, cognitive and motor performance deficit with blueberries, spinach or Strawberry supplements dietéticos.J Neurosci 1999; 19: 8114-8121
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