Hücrelerin, serbest radikallerin zararlı etkilerinden korunması için her gün sebze ve meyve tüketilmelidir.
Konserve Besinler Değil, taze veya kurutulmuş olanlar tercih edilmelidir.
Sebzeler mümkün olduğunca çiğ veya az pişmiş olarak tüketilmelidir. Çiğ ve taze sebzelerin sahip olduğu antioksidant özellik, pişirmeyle yok olur. Az pişirme beta karoten emilimini de artırır.
Margarin yağlar yerine hayvani yağlardan, zeytinyağı, kanola yağı, soya yağı gibi sıvı yağlar tercih edilmelidir.
Zeytinyağı en antioksidant yağdır. Bol E vitamini içermesi nedeniyle gençlik sağlar ve hastalıklardan uzak tutar.
Avokado, kötü kolesterolü düşürerek, kalp hastalığı riskini azaltır.
ENGLİSH
anti aging nutrition should be considered
Cells, for protection from the harmful effects of free radicals fruits and vegetables must be consumed each day.
Not Canned Foods, fresh or dried ones should be preferred.
Vegetables as possible should be consumed as raw or underdone. Raw and fresh vegetables have antioxidant properties, is not to cook. Will increase the beta carotene emilimini undercook.
Margarine fat animals instead of oil, olive oil, canola oil, liquid oils such as soybean oil should be preferred.
The olive oil antioxidant volley. Contains vitamin E to provide plenty of youth and health away from the amount due.
Avocado, by reducing bad cholesterol, reduces the risk of heart disease.
Not Canned Foods, fresh or dried ones should be preferred.
Vegetables as possible should be consumed as raw or underdone. Raw and fresh vegetables have antioxidant properties, is not to cook. Will increase the beta carotene emilimini undercook.
Margarine fat animals instead of oil, olive oil, canola oil, liquid oils such as soybean oil should be preferred.
The olive oil antioxidant volley. Contains vitamin E to provide plenty of youth and health away from the amount due.
Avocado, by reducing bad cholesterol, reduces the risk of heart disease.
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