Login
Password

Forgot your password?

Key Nutrient: The Secrets Of Seafood And Birds

By Edited Sep 4, 2015 0 0
Key Nutrient: The Secrets Of Seafood And Birds

Actually, the secret is as ever in the freshness and variety. All products gives us the sea have many attributes of its great taste aderno either lightly marinated in a ceviche (a wonderful traditional dish found all over America, in which the fish is cooked with acids citrus, like lemon, lime and orange), or roasted with spices and lemon juice sprinkled fresh. The American Heart (AHA, for its acronym in English) recommends eating fish at least twice a week, and Latin America have followed the recommendations of the AHA for several arms. My patients and viewers know that I have touted the virtues of fish for a long time (after all, born in an island).

I really learned and share this with my patients, viewers and friends in addition to being a good source of protein without the high saturated fat found in various meat products, sea foods have many health benefits. For example, because they are high in two kinds of omega-3 fatty acids, seafood not only decrease the risk of arrhythmias that can generate stibita cardiac death, but also reduce blood clots that can lead to heart attacks and stroke, and lowers triglycerides, the fats in the blood. I think these arguments are enough to go quickly to your favorite pescaderia. An additional benefit of fish how easy it is to prepare. The Peruvians have a dish called tiradito, like sashimi and carpaccio, and know that one corner of the pleasures of fresh fish is absolute elegance: Alinelo slightly and the flavors do the rest. In addition, there are many easy ways to prepare delicious white fish such as conger Chilean easily found in the United States.

Birds Contains Much More

From the delicious roasted pepper quail Colombia to Mexican pozole polio soup seasoned with garlic, onion, cilantro, lemon, cinnamon and other ingredients or turkey cayenne pepper spray at caribbean style, Latin America offers a great treasure ayes dishes. Do not be afraid to use them in recipes that traditionally ILEV meat. Replace beef for turkey to prepare dishes such as chili or casseroles, reduces the amount of animal fats in the diet, with a slight difference in taste. My advice to prepare woes? Enjoy in our land to have tasted for many years: The ayes with a touch wild. The ayes have to be farmers. Turkeys and chickens are very good sources of protein low in fat, without the adici6n of harmful chemicals. The organic woes are a great source of selenium, zinc, niacin, vitamin E, beta-carotene and vitamins B6 and B12 Prograina According to the Education and Research for Sustainable Agriculture USDA (U.S. Department of Agriculture), the cries of reared at outdoor farm, have a 21 percent less total fat, 30 percent less saturated fat, 28 percent fewer calories, 50 percent more vitamin A, and 100 percent more omega-3 fatty acids the woes reared in sheds. But remember, please, remove the skin.Do not forget the eggs. If you have lived or visited Latin America, you've seen the many culinary uses this food. The eggs are present in chickpea salad, or empanadas with raisins, meat and olives. Although it has been said that the presi6n increased arterial cholesterol content, the AHA believes that egg consumption is healthy. They contain many proteins and are the best dietary sources of choline, a nutrient basic (especially for pregnant women). It has been shown to provide other nutrients for eye health and to prevent macular degeneration related to age, leading to blindness in the elderly. As always, variety and moderation are important in food.

Advertisement

Comments

Add a new comment - No HTML
You must be logged in and verified to post a comment. Please log in or sign up to comment.

Explore InfoBarrel

Auto Business & Money Entertainment Environment Health History Home & Garden InfoBarrel University Lifestyle Sports Technology Travel & Places
© Copyright 2008 - 2016 by Hinzie Media Inc. Terms of Service Privacy Policy XML Sitemap

Follow IB Health