Broccoli to Prevent Stroke

> Often ate the fruit and vegetables could reduce the risk of the heart disease, cancer, and many other illnesses. Even so his matter with broccoli, 1 usefulness more from broccoli that must be known by you were prevented stroke. In the first big study that researched these relations, the team of epidemiology of the expert from Harvad that was led by Kaummudi J.Joshipura, observed the habit eating more than 75,000 women.
The researchers found, each portion of the daily fruits and vegtables could abate the incident stroke ishemic until 7%. In broad outline, 4 among 5 stroke was ischemic, that as a result of by the clump of blood that menyumbat the blood circulation to the brain. This means that the woman who added several slices of broccoli could in his food reduce the risk stroke until a quarter him.
Until this of the experts did not yet find the explanation of the strength that destroyed the clump of this blood. The experts suspected, the high diet agricultural produce reduced the risk stroke, because of this food kind tended low fat and was rich in the material material that besahabat with the heart, a case of fibre, folate, and potassium. But, these nutrients also had the limitations.
Joshipura stressed, not all the vegetables berkhasiat same. The potato and legumes for example, did not have the decline in the risk that was measured. People who had the lowered risk evidently more often consumed vegetables crucifer like broccoli, the cabbage, and the cabbage flower, was increased vegetables had green leaves and-the citrus fruit.


The source: the Aura TabloidMore detail.......

The Method Fried the Onion

> Often we fried the onion with more unsatisfactory results, like too brown or rather scorched, unlike that was hoped for by us. The fried onion that crispy and yellow clean could be received easily if you soaked the slice of the shallot in the salt water. Fried in hot oil while being stirred. After yellowish, adopted and cool down. Placed in the jar that was closed was in a meeting so that continue to crispyMore detail.......

Very Green

> The substitute for coffee or the other drink with green tea that contained antioksidan great EGCG (epigallocatechin gallate) that showed the activity that was very impressive in opposing various forms of cancer.

Moreover also could protect the heart and artery arteries from resulting from-resulting from bad oksidatif. If you use it on our skin, green tea could also protect skin from damages resulting from ultraviolet radiation.

Moreover could prevent changes preskin cancer. Try to get drank approximately 4 cangkir green tea every day to get the optimal dose from EGCG. If you use the kind decaf, searched that decaffeinated by spring water and carbondioxide, occasionally was acknowledged also as natural effervescence.

The source: the Aura TabloidMore detail.......

Various Benefits of the Kiwi

> The kiwi be known as the producer of biggest vitamin C around the other fruit. The form him that was unique, had feathers with the texture that was typical, made the kiwi be used as granis or the food decoration.

From China this was introduced to New Zealand during 1906 and his kind began to be developed to finally New Zealand was known as the producer's country of the kiwi, at this time was gotten by approximately 10 kiwi kinds that were planted almost all over the world including in the United States, France, Italia, Spain, Israel, Chili, Australia, South Africa and Russia.

The kiwi that his quality good usually was reaped during ripe, but his texture was solid. When being pressed with the hands finger, the kiwi was felt solid but not hard. That was too soft usually has been rotten. The big measurement not the standard of the quality of the good kiwi. The feeling of the kiwi will be sweeter if being left ripe in the temperature of space.

The expensive price made the kiwi rare was consumed directly. But minimal, the kiwi could be added in various whims that really were enjoyed by your family. If his season, the kiwi really found it easy to be found with the price that was not too expensive. But if not the season, don't hope you found the kiwi in the supermarket.

The kiwi is usually processed into the pudding or the refreshing drink. In the presentation of food internationally, the kiwi more often was used as granis that also functioned as isian food that was served, like salad. It would be better if mengonsumsi the kiwi during still was fresh because kandungann his nutrient was not yet lost.

The fresh kiwi could be eaten directly by means of being cut off or spooned directly. Or also could be mixt in sereal, yogurt, the ice-cream, or sherbet. In the other serving like cake, pie and cream bavaria the kiwi increased appetite ate because of his colour that was fresh.

In the European area, the kiwi was often processed denagn mixed him in meat cooking, the poultry or the fish. Moreover often also was used in the production of sauce and soup.

Like generally the fruit, the most content in the kiwi was water that is approximately 83% of the weight. The other content that also often was the carbohydrate (15 gr), protein (1 gr), fat (0.4 gr), fibre (3.4 gr) and calorie (61 kkal), to every time 100 gram the kiwi.

The source kiwi of vitamin C and best potassium, moreover also contained magnesium, phosphorus, the iron, and vitamins of A. Kiwi produced vitamin C twice more of the sweet citrus fruits and lemons, until could be said, the kiwi could prevent bent arthritis.More detail.......