Showing posts with label calcium. Show all posts
Showing posts with label calcium. Show all posts

Tuesday, 9 September 2014

Cheese, a prime source for calcium


Take your daily dose of calcium!


Calcium is one of the most important minerals for our bodies. They are needed for many different functions, but I guess the most important is the health of our bones and teeth. Teenagers especially need a lot of calcium to grow healthy bones. Also elderly people need quite a bit of calcium to avoid osteoporosis (check the list below).

Cheese contains on average around 1000 milligrams of calcium per 100 grams. If you consume 150 grams of cheese every day, you meet your daily requirements. Of course, cheese and other dairy products are not the only sources for calcium but they are the most easily available. Small fishes like anchovies and sardines deliver around 400 milligrams of calcium per 100 grams. Calcium rich foods for vegetarians are broccoli, spinach, sesame seeds and other nuts.
Our bodies absorb calcium easily when they are young. However, you need vitamin D to be able to really use the calcium in your diet. Don’t be afraid of the sun. Around 15 to 20 minutes of direct sunlight helps your bodies to perform well. Recently, scientists discovered other benefits of high calcium intake. It may prevent weight gain because it helps the body to burn fat. It also shows beneficial effects with PMS, cancer prevention, high blood pressure and cardiovascular disease.

The Recommended Dietary Allowance (RDA) of calcium:

Children (ages 1-3): 500 milligrams per day
Children (ages 4-8): 800 milligrams per day
Youth (ages 9-18): 1300 milligrams per day
Adults (ages 19-50): 1000 milligrams per day
Adults (ages 51 or older): 1200 milligrams per day

Tuesday, 1 April 2014

Enchanting Cinnamon

The enchanting aroma of cinnamon

Nothing equals the scent of cinnamon. It enthralls my kitchen each and every time I use it. From ancient times, cinnamon, the bark of the tree cinnamomum verum, has been held in high esteem. The ancient Egyptians used cinnamon in the embalming process as it destroys fungi and bacteria. The Roman emperor Nero burned a huge amount of cinnamon at his wife’s funeral to show his grief.
Cinnamon belonged to the spices, which were extremely costly. The tree used to grow only in Ceylon. Until 1833, European nations struggled for the control of Ceylon (Sri Lanka) and its profitable cinnamon industry. Then other countries started growing cinnamon. Today the spice plantations of Goa produce excellent cinnamon that you can buy everywhere in pieces or as ground powder.
Cinnamon gets its scent and flavour from a chemical compound called cinnamaldehyde. Smelling cinnamon boosts the memory. Imagine how powerful the effect of cinnamon can be when you eat it. Studies show people with Type 2 diabetes can decrease blood sugar and cholesterol levels by consuming one gram of cinnamon a day. Cinnamon can also stop medication-resistant yeast infections. Half a teaspoon cinnamon with one tablespoon honey taken every day before breakfast eases arthritic pain. Cinnamon is also a good source of manganese, iron and calcium.

Fibre content of different foods
- Oat bran 16.7 g of fibre per 100 g
- Brown Rice 1.8 g of fibre per 100 g
- Whole Grain Bread 6.3 g of fibre per 100 g
- Whole Grain Spaghetti 8.4 g of fibre per 100 g
- Apples 1.8 g of fibre per 100 g
- Orange 1.7 g of fibre per 100 g
- Mushrooms 1.5 g of fibre per 100 g
- Peas 3.4 g of fibre per 100 g
- Onions 1.4 g of fibre per 100 g

More about fibre in food