http___ljepota-islama.net_ovo-povrce-kuhanjem-ne-gubi-vec-dobiva-na-kvaliteti-preporuca-se-oboljelima-od-raka__1.xml
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Spirulina is a microalgae from the Arthrospira platensis and Athrospira maxima species that was cultivated by the Aztecs and other Mesoamerican cultures since hundreds of years ago. Nowadays is one of the most common superfoods due to it’s high levels of complete protein, vitamins and minerals. Dried spirulina contains from 50% to 70% protein and contains all the essential aminoacids, high in essential fatty acids and also contains vitamin B1, B2, B3, B6, folic acid, vitamin C, vitamin D, vitamin A, vitamin E, vitamin K, potassium, calcium, chromium, copper, iron, magnesium, manganese, phosphorus, selenium, sodium and zinc. RAD! On top of this, is a good source of chlorophyll that helps to grow and repair tissues in the body and is a powerful antioxidant. Some of the benefits of consuming spirulina are: * Increased energy, endurance and stamina. * Strengthening of the immune system. * Helps to purify the liver and may help protect against liver damage and failure. * Helps to maintain a healthy weight. * Increases mental awareness. * Lowers blood cholesterol and triglycerides. * Helps fighting viral infections. * Proven to prevent cancer and cellular degeneration. * Promotes healthy digestion and proper bowel function. Spirulina can be taken in tablets, flakes or powder. Tablets are very practical since many people find the flavor of it too strong and ‘fishy’. You can try mixing it with you lemonade or in a smoothie or simply sprinkle it on top of your food, just making sure not to cook it since that will make it loose many of it beneficial nutrients. In our website you can find several recipes that call for it like our Mulegé smoothie. However, like many blue-green algae, can be contaminated with toxic substances and absorb heavy metals from the water is was grown in, so always get your spirulina from high quality brands.
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Zagrijavanjem ovog povrća otpušta se i do 40 posto važnog spoja koje sadrži. Želite li uživati u maksimalnim dobrobitima mrkve, termički je obradite prije jela. Naime, u svježem plodu nalazi se tek tri posto beta-karotena, dok se zagrijavanjem, poput kuhanja ili pečenja – otpušta i do četrdeset posto ovog važnog spoja. Boja mrkve ukazuje da je bogata beta karotenom, nakon čega slijede vitamin K, vitamin C, vitamin E, vitamin B1, B2, B3, B6, folna kiselina, fosfor, kalij, mangan i molibden. Također obiluje vrijednim antioksidansima – karotenoidima, hidroksinamičnim kiselinama i antocijaninima. Metabolički prethodnik vitamina A, beta karoten, opravdano je dobio ime po mrkvi (lat. Carota), jer ona sadrži 407 posto njegove dnevne preporučene doze. Beta karoten jača imunitet, štiti od infekcija i raka. Redovito konzumiranje beta karotena smanjuje rizik od pojave glaukoma i katarakta, pomaže u očuvanju i poboljšanju vida te smanjuje kratkovidnost – posebice kod djece. Beta karoten je poželjan u prehrani oboljelih od raka (naročito pluća, želuca, jednjaka, tankog crijeva, grlića maternice i same maternice), jer ga oni, prema istraživanjima, imaju za trećinu manje od normalne razine. Adekvatna dnevna doza beta karotena kod pušača značajno smanjuje izglede za dobivanje raka pluća i emfizema. Redovito konzumiranje mrkve: – smanjuje rizik od moždanog udara za 40 posto – štiti vid – potiče probavu i rad jetre – štiti od nekolikih vrsta raka – čuva zdravlje srca i krvnih žila – jača imunitet – pomaže kod proljeva – poboljšava izgled kože – čisti organizam Izvor: dnevno