Raw Vegetables Better Than Juice

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Eating fresh fruits and vegetables more delicious juice form. Fruit and vegetable consumption is closely connected with a bunch of healthy living and diet. Then the fruit or vegetable juice what is best for maintaining a slim body, or for weight loss. As is generally the brightly colored fruits and green vegetables such as oranges, carrots, berries, tomatoes, broccoli, cabbage, etc.. But the actual raw vegetables better than juice for weight loss.

Mayo Clinic nutrition expert, RD LD Katherine Zeratsky, say, low-sodium vegetable juice can increase the amount of intake of vegetables in your diet program. However, he added, should you only eat vegetable juice on a regular basis and not be a daily routine, let alone replace the intake of raw vegetables is still needed by the body.

"The lack of intake of raw vegetables would cause the risk of constipation, high cholesterol, high blood pressure, and overweight," says Zeratsky.

Vegetable juices contain vitamins and minerals are high, but lower fiber content than raw vegetables because pelumatan process in a blender. Meanwhile, Zeratsky said, adults need at least 203 cups of vegetables every day. This amount will vary depending on each person of age, gender, and physical activity. You can get these vegetable requirements from various sources, can be either raw or cooked vegetables, fresh or chilled vegetables, canned vegetables and vegetable juices.

What is important, balance your intake of vegetables and fresh fruit or raw juice to your diet program a success and remain healthy.

Garlic The Right Choice for Herbal Medicines

Very good if you are concerned with the nature of herbal medicine than chemical drugs. Of course, natural herbs have no harmful side effects. So what can a synthetic drug? the answer is "garlic".

Researchers from Washington State University in the United States, garlic has an active substance which is 100 times better quality compared to two well-known classes of antibiotics, erythromycin and ciprofloxacin, in the fight against food poisoning. Thus, garlic the right choice for herbal medicines.

Tests have been done to prove, dialil sulfide compound found in garlic can protect food from insects harmful substances delivered. The findings, published in the Journal of Antimicrobial Chemotherapy opens new avenues for meat processing technology because garlic can reduce the risk of Campylobacter poisoning.

"The compounds found in garlic can reduce disease-causing bacteria in the environment and food. Campylobacter is a major cause of bacterial food-borne illness in the United States and the world," said Dr. Michael Konkel from Washington State University

Campylobacter also cause symptoms of diarrhea, cramping, abdominal pain, and fever. These bacteria are also claimed as a trigger for almost a third of a rare paralytic disorder called Guillain-Barre syndrome.

The majority of Campylobacter infection of poultry caused by consumption of raw or undercooked food contaminated by dirty utensils.