5 alimentos que causam derrame cerebral
1. Tortas, pães e bolos, alem de Muffins donuts batatas fritas e biscoitos tipo cream crackers, Maizena, Maria, sao ricos em oleo hidrogenados (eles se mantem solidos na temperatura ambiente, nao necessitando assim de refrigeracao). Algumas panificadoras e docerias utilizam este oleos alem e claro das empresas que fabricam e vendem estes biscoitos e doces em supermercados e mercearias. Solucao: Prepare suas proprias tortas, paes, biscoitos, muffins e doces, utlizando azeite, ou oleos vegetais naturais (nunca use margarina!)
Razao: gorduras trrans aumentam o colesterol ruim que causam bloqueios das arterias
2. Frios e Carnes Defumadas – Eles possuem 2 ingredientes ruims para a saude: Sal e preservativos (nitrato e nitrito de sodium). Voce ja parou para pensar que um salami pode ficar dias, semanas e ate meses sem estragar? Olhe as cantinas Italianas!
Devidos ao ingredientes usados, esses alimentos podem causar doencas do tipo Diabetes, Leucemia e doencas do coracao
3. Refrigerantes Diets – Os pesquisadores nao sabem ainda a razao, porem estudos mostram que aqueles que bebem ao menos um refrrigerante diet por dia tem cerca de 60% de chance a mais de terem um derrame do que aqueles que nao bebem estes tipos de refrigerantes.
4. Carne Vermelha – A gordura saturada e um tipo ferro encontrado no sangue da carne (Heme Iron ou Ferro com proteina Heme) esta diretamente ligada ao Derrame cerebral, de acordo com pesquisadores
Alternativa: Alimente-se com mais carnes brancas tipo frango e peixe. Ambos sao baixos em Ferro com proteina Heme; Alem disso escolha alimentos ricos em proteina vegetal tipo feijao, tofu, castanhas e derivados de leite sem gordura
5. Alimentos enlatados e comidas congeladas (Sopas, molhos de tomate, jantares congelados e empacotados, etc). O problema aqui e novamente o sal. Uma sopa enlatada com macarrao e frango por exemplo tem cerca de 1100 miligramas de sodium. As pessoas com consumo diario de sodio de 4 mg tem um risco de derrame cerebral duas vezes maior do que os que consomem 2mg ou menos por dia.
Alternativa: Faca sua propria sopa e congele os alimentos que voce prepara em casa para comer depois. Assim voce pode vigiar a quantidade de sal que voce coloca neles.
Para aqueles que sabem ler em Ingles, veja abaixo a integra do artigo em Ingles, com maiores detalhes e dicas
Few things feel more terrifying and random than a stroke, which can strike without warning. And fear of stroke — when a blood vessel in or leading to the brain bursts or is blocked by a blood clot, starving brain cells of oxygen and nutrients — is well founded. After all, stroke is the number-three killer in the U.S., affecting more than 700,000 people each year. Here are five foods that cause the damage that leads to stroke.
1. Crackers, chips, and store-bought pastries and baked goods
Muffins, doughnuts, chips, crackers, and many other baked goods are high in trans fats, which are hydrogenated oils popular with commercial bakeries because they stay solid at room temperature, so the products don’t require refrigeration. Also listed on labels as “partially hydrogenated” or hydrogenated oils, trans fats are found in all kinds of snack foods, frozen foods, and baked goods, including salad dressings, microwave popcorn, stuffing mixes, frozen tater tots and French fries, cake mixes, and whipped toppings. They’re also what makes margarine stay in a solid cube. The worst offenders are fried fast foods such as onion rings, French fries, and fried chicken.
Why it’s bad
For years scientists have known trans fats are dangerous artery-blockers, upping the concentrations of lipids and bad cholesterol in the blood and lowering good cholesterol. Now we can add stroke to the list of dangers. This year researchers at the University of North Carolina found that women who ate 7 grams of trans fat each day — about the amount in two doughnuts or half a serving of French fries — had 30 percent more strokes (the ischemic type, caused by blocked blood flow to the brain) than women who ate just 1 gram a day. Another recent study, also in women, found that trans fats promoted inflammation and higher levels of C-reactive protein, which have been linked to an increased risk of diabetes, heart disease, and stroke.
What to do
Aim to limit trans fats to no more than 1 or 2 grams a day — and preferably none. Avoid fast-food French fries and other fried menu items and study packaged food labels closely. Even better, bake your own cookies, cakes, and other snacks. When you can’t, search out “health-food” alternative snacks, such as Terra brand potato chips and traditional whole grain crackers such as those made by Finn, Wasa, AkMak, Ryvita, and Lavasch.
2. Smoked and processed meats
Whether your weakness is pastrami, sausage, hot dogs, bacon, or a smoked turkey sandwich, the word from the experts is: Watch out.
Why it’s bad
Smoked and processed meats are nasty contributors to stroke risk in two ways: The preserving processes leave them packed with sodium, but even worse are the preservatives used to keep processed meats from going bad. Sodium nitrate and nitrite have been shown by researchers to directly damage blood vessels, causing arteries to harden and narrow. And of course damaged, overly narrow blood vessels are exactly what you don’t want if you fear stroke.
Many studies have linked processed meats to coronary artery disease (CAD); one meta-analysis in the journal Circulation calculated a 42-percent increase in coronary heart disease for those who eat one serving of processed meat a day. Stroke is not the only concern for salami fans; cancer journals have reported numerous studies in the past few years showing that consumption of cured and smoked meats is linked with increased risk of diabetes and higher incidences of numerous types of cancer, including leukemia.
What to do
If a smoked turkey or ham sandwich is your lunch of choice, try to vary your diet, switching to tuna, peanut butter, or other choices several days a week. Or cook turkey and chicken yourself and slice it thin for sandwiches.
How to Tell if Someone Is Having a Stroke
3. Diet soda
Although replacing sugary drinks with diet soda seems like a smart solution for keeping weight down — a heart-healthy goal — it turns out diet soda is likely a major bad guy when it comes to stroke.
Why it’s bad
People who drink a diet soda a day may up their stroke risk by 48 percent. A Columbia University study presented at the American Stroke Association’s 2011 International Stroke Conference followed 2,500 people ages 40 and older and found that daily diet soda drinkers had 60 percent more strokes, heart attacks, and coronary artery disease than those who didn’t drink diet soda. Researchers don’t know exactly how diet soda ups stroke risk — and are following up with further studies — but nutritionists are cautioning anyone concerned about stroke to cut out diet soda pop.
What to do
Substitute more water for soda in your daily diet. It’s the healthiest thirst-quencher by far, researchers say. If you don’t like water, try lemonade, iced tea, or juice.
4. Red meat
This winter, when the respected journal Stroke published a study showing that women who consumed a large portion of red meat each day had a 42-percent higher incidence of stroke, it got nutrition experts talking. The information that red meat, with its high saturated fat content, isn’t healthy for those looking to prevent heart disease and stroke wasn’t exactly news. But the percentage increase (almost 50 percent!) was both startling and solid; the researchers arrived at their finding after following 35,000 Swedish women for ten years.
Why it’s bad
Researchers have long known that the saturated fat in red meat raises the risk of stroke and heart disease by gradually clogging arteries with a buildup of protein plaques. Now it turns out that hemoglobin, the ingredient that gives red meat its high iron content, may pose a specific danger when it comes to stroke. Researchers are investigating whether blood becomes thicker and more viscous as a result of the consumption of so-called heme iron, specifically upping the chance of strokes.
What to do
Aim to substitute more poultry — particularly white meat — and fish, which are low in heme iron, for red meat. Also, choose the heart-healthiest sources of protein whenever you can, especially beans, legumes, nuts, tofu, and nonfat dairy.
5. Canned soup and prepared foods
Whether it’s canned soup, canned spaghetti, or healthy-sounding frozen dinners, prepared foods and mixes rely on sodium to increase flavor and make processed foods taste fresher. Canned soup is cited by nutritionists as the worst offender; one can of canned chicken noodle soup contains more than 1,100 mg of sodium, while many other varieties, from clam chowder to simple tomato, have between 450 and 800 mg per serving. Compare that to the American Heart and Stroke Association’s recommendation of less than1,500 mg of sodium daily and you’ll see the problem. In fact, a nutritionist-led campaign, the National Salt Reduction Initiative, calls on food companies to reduce the salt content in canned soup and other products by 20 percent in the next two years.
Why it’s bad
Salt, or sodium as it’s called on food labels, directly affects stroke risk. In one recent study, people who consumed more than 4,000 mg of sodium daily had more than double the risk of stroke compared to those who ate 2,000 mg or less. Yet the Centers for Disease Control estimate that most Americans eat close to 3,500 mg of sodium per day. Studies show that sodium raises blood pressure, the primary causative factor for stroke. And be warned: Sodium wears many tricky disguises, which allow it to hide in all sorts of foods that we don’t necessarily think of as salty. Some common, safe-sounding ingredients that really mean salt:
MSG (monosodium glutamate)
What to do
Make your own homemade soups and entrees, then freeze individual serving-sized portions. Buy low-sodium varieties, but read labels carefully, since not all products marked “low sodium” live up to that promise.
fonte: Yahoo Health
Alguns conceitos basicos:
Hemoglobin is a protein in red blood cells that carries oxygen. A blood test can tell how much hemoglobin you have…
Fetal Hemoglobin Test
A fetal hemoglobin test (Hgb electrophoresis) measures the level of fetal hemoglobin (Hemoglobin F or HbF) in the …
Hemoglobin derivatives are altered forms of hemoglobin, a protein in red blood cells that moves oxygen and carbon .
Iron is a mineral that the human body uses to produce the red blood cells (hemoglobin) that carry oxygen throughou…
Iron in diet
Iron is a mineral found in every cell of the body. Iron is considered an essential mineral because it is needed to…
Iron deficiency anemia – children
Iron deficiency anemia is a decrease in the number of red blood cells due to a lack of iron.
Maintenance or replacement of sodium chloride and water for hydration.calcium salts
For maintaining an adequate intake of calcium to support the development and preservation of bone mass.
Less Salt Equals More Years
While your tastebuds may cringe at this idea, a national standard for sodium content may just save your heart.
fonte: Yahoo Health/Healthline.com
Porque a margarina é sólida na temperatura ambiental?
Para fabricar margarina, adicionam-se átomos de hidrogênio às moléculas de gordura para que fiquem mais saturadas, elevando o ponto de fusão para que o óleo permaneça sólido à temperatura ambiente, ou seja, para que a margarina não escorra pela mesa. Este processo, chamado “hidrogenação”, exige a presença de um catalisador metálico e temperaturas em torno de 260°C para que a reação aconteça. Assim, cerca de metade das ligações “cis” transformam-se em ligações “trans”
A heme (American English) or haem (British English) is a prosthetic group that consists of an iron atom contained in the center of a large heterocyclic organic ring called a porphyrin. Not all porphyrins contain iron, but a substantial fraction of porphyrin-containing metalloproteins have heme as their prosthetic group; these are known as hemoproteins. Hemes are most commonly recognized in their presence as components of hemoglobin, the red pigment in blood, but they are also components of a number of other hemoproteins