Physiology Endocrinology

27 Mar

An excellent strategy in your plan to make the way to lose fat of the belly is to learn to eat foods of low glucmico index. The visceral fat a bad actor In simple terms, to eat foods with low IG, not only can reduce the accumulation of the fat of the belly, the foods with low IG also allow you to dissipate the fat constantly of existing, well-known belly like visceral fat. The stored visceral fat accumulation around the internal is known like " syndrome metablico" or " X&quot syndrome;. This is caused per years to eat foods with high IG, like foods highly process, fast foods of convenience, and food scrap iron. For even more opinions, read materials from Dean Ornish M.D. To eat foods with high IG, causes that it for a long period raises to the tips of the sugar in the blood several times of time, promotes the visceral fat accumulation (the fat of the belly).

Long term the food consumption with high IG has demonstrated that it causes important health hazards. Nevertheless, the recent scientific evidence has demonstrated that the individuals that consumed a diet of low IG during many years found in a significantly smaller risk to develop to the diabetes type 2, coronary disease, and degeneration to spot among others related to the age. last investigations What must say the most recent investigation about how losing the fat of the belly inferior, generally? How to lose fat of the belly inferior When the University of Duke and investigators of the Medical Center realizarn a comparison with aerobic exercise, resistance training, and a combination of both, was whereupon the aerobic exercise he is component a key ones for the most efficient and more effective form to lose the fat of the belly. The resistance training is ideal to improve the force and? the increase of the thin corporal mass. But you have overweight, that two thirds of have it to the population, and want to lose fat of the belly, the aerobic exercise is the best option because burning fire more calories. The aerobic training burning fire 67 pct.

more calories in the study, comparison with the resistance training. The study will be published in the American Journal of Physiology Endocrinology and Metabolism. A decision! Everything is reduced to make the decision to learn to lose fat of the belly inferior, and soon to take action. To commit itself to a change of life style, and not to a diet. Certainly already you know answer to the question: " What happens after leaving your diet? " , No? (All the weight gains backwards and More) . If it is not now, when? You can once and for all begin the correct way towards the loss of healthful fat More information available in Like losing kilos quickly.

History Of Vinegar

18 Mar

Vinegar (Latin vinum acrid and this became old French vinaigre, sour wine), is a liquid that is miscible with sour flavor that comes from the acetic fermentation of the wine and Apple (via bacteria Mycoderma aceti). Vinegar contains a concentration ranging from 3% to 5% acetic acid in water. Natural Vinegars also contain small amounts of tartaric acid, and citric acid. Today vinegar is one of the products most disseminated by the mundolan in really, today, are many shops where it is possible to buy vinegar. We are going to see a little bit of history about this amazing product: the use of vinegar in gastronomy is possible be linked at the beginning of the manufacture of alcoholic beverages. The first written testimony on the use of vinegar comes from the Roman Empire when the gourmet Apicio (contemporary of the Emperor Tiberius) and author of the oldest cookery book, called De re coquinaria in Western culture, the already listed recipes that employ vinegar.

The vinegar traditionally came from the barrels for the wine production that is agriaba, or became bad. The enological expression is: wine is stung, i.e. began to form vinegar. This was happening spontaneously well in a boot or is rising acidity the bottled wine, thus retreated and was used for vinegar. The specific phenomenon of the production of vinegar was not explained until the year 1864. Since this date the use of oil has been developed so far. As we have seen the vinegar you have many jobs.

The main is in the gastronomy: the vinegar is mainly used together with oil for seasoning vegetables and vegetables in salads. Vinegar is a key piece in the pickles, Marinades and pickles, is used as a preservative since it slows down the effects of food rot. Usually used Vinegars flavored with various herbs, such as dill, tarragon, Rosemary and thyme; There are also those of garlic. Another very interesting job is that medicinal: vinegar has some medicinal properties due to its acidity for example acts well against swelling of the skin caused by the bite of certain insects, if vinegar is applied in the zone that stung the insect.