food Frozen vegetables More Nutritious Than Fresh?

In contrast to the belief of many people that vegetables and fruits are healthier than frozen, it turns out the research shows otherwise.
In a campaign video from the American Chemical Society, the experts pointed out the truth of the myth that has been trusted by the people.
"Vegetables are chosen to be frozen harvested when they are at the peak of ripeness, this means also being the maximum levels of nutrients," he said.
Before the fruit or vegetables are frozen, they will be dipped in boiling water and quickly went straight frozen to maintain its quality.
The process, called blancing, has two purposes. First, remove dust and organisms, as well as stop the process of decay.
There are certain enzymes found in vegetables that help them grow and mature. But after reaching the maximum maturity, these enzymes help break down food, but reduce the levels of nutrients.
Blancing process was going to disable enzin, and for frozen vegetables will adversely up to a year. Therefore, frozen vegetables will be more nutritious than fresh vegetables sold in the market or supermarket and have been picked a few days earlier after they are cooked.

Hidden Dangers Behind Fish Consumption

Regularly eat fish it can help us get the intake of omega-3, but be careful choosing fish because of the dangers of mercury.

The latest study, published in Environmental Health Perspectives, said that the mercury found in fish can cause autoimmune diseases. It was the first time a study showed an association between mercury with the risk of this disease.

Autoimmune diseases occur when the body's cells attack the body's healthy cells. These autoimmune diseases include lupus, rheumatoid arthritis, and IBD (Inflammatory Bowel Disease).

Researchers at the University of Michigan conducted an analysis through dietary surveys and mercury levels in more than 1,300 women aged between 16 and 49 years. They also tested the blood of the respondents to see antinuclear antibody (ANA) or proteins that attack the body's own tissues and is an indicator of overall autoimmune disorders.

The scientists found that women who were exposed to organic mercury in high quantities, have higher levels of ANA than women are less exposed.

Mercury is also a predictor showed a positive ANA condition. Surprisingly, it turns out smoking and age was not associated with ANA.

The researchers noted that just because you have the ANA in the blood, does not mean you will definitely develop autoimmune disease.

Research shows that as many as 15 percent of the population tested positive for ANA but still healthy. However, ANA is still regarded as an important predictor of autoimmune diseases. This needs to watch the women, especially because women have the possibility of 9 times suffer from autoimmune diseases.

To reduce exposure to mercury, avoid seafood that contain toxins in the number of moderate or high, including swordfish, shark, king mackerel, tilefish gulf, marlin, fresh tuna, halibut, grouper, sea bass, bluefish, and cork. Avoid canned tuna.

Analysis of Consumer Reports recently recommended intake of seafood as much as 132 pounds per person, no more than 4 ounces and 11 ounces of albacore tuna per week.

Naun if you seafood lovers, the consumption of some classes of low mercury levels seafood such as oysters, sardines, wild salmon, squid, and indigo. Other safe choice including haddock, pollock, flounder, shrimp, catfish, fish, crab, and Atlantic mackerel. (Monica Erisanti)