Are Baby Carrots as Good for You as Full Size?

By Dr. Mercola

Carrots, and especially baby carrots, are a popular snack in the U.S., for adults and children alike. Parents use the bite-sized, sweet treats in children’s lunches to boost the nutrient value of their mid-day meal. They are easy to dip, snack on and require little to no preparation.

Baby carrots today are a breed apart from the original product, which were peeled and reshaped from broken or misshapen larger carrots. California carrot farmer Mike Yurosek was the entrepreneur in the 1980s who reshaped the way you think about carrots.1

As Yurosek’s method of peeling and reshaping has evolved over the years, the popularity of the product has grown. Today, farmers produce hybrid carrots designed to meet the needs of the consumer who wants a fresh out-of-the-bag snack without the hassle of peeling and cleaning. But, does all that convenience come at a price?

Do Small Size Carrots Have Full Size Nutrients?

Baby carrots appeal to many, as they both taste good and deliver an additional nutritional punch to a diet potentially high in processed foods. Carrots are a root vegetable that are commonly orange in color. Purple, black, red, white and yellow varieties have also been developed, although not as baby carrots.

The current 2-inch carrots are cut from a special variety of plant that grows slim and remains tender. The ends of the carrots, or broken pieces, are now used for juicing or are processed into cattle feed.

The carrots used for baby carrots are grown in close proximity, to encourage the root to grow deep and slender, as well as being harvested approximately 40 to 60 days earlier than full grown variety.

Baby carrots are also not peeled as they once were. Instead, the carrots are shaped from small, slender carrots that don’t have the characteristic lighter colored core, and then are buffed and polished in a tumble drum.

According to a comparison between baby carrots and full sized carrots in the U.S. Department of Agriculture National Nutrient Database for Standard Reference Release, baby carrots have slightly more water and slightly fewer calories.

They each have approximately the same amount of sugar, but baby carrots have less iron, phosphorus and magnesium.

Comparing 100 grams of each type of carrot, baby carrots also carry less vitamin A and vitamin C, but significantly more folate than the larger variety.

Although the nutrient value between the two types of carrots is not equal, this may be offset if you are more tempted to eat a greater number of baby carrots than you are the larger, thicker variety.

Benefits of Carrots and Beta Carotene

https://youtu.be/PtEINkxu0kA

In this short video, I briefly go over the role and importance of antioxidants to your health. Carrots are a potent source of antioxidants in your diet, including lycopene, beta-carotene and vitamin A.

Half a cup of chopped carrots, whether the larger or smaller baby carrot, contains over 200 percent of the average daily recommended amount of vitamin A.

The high vitamin A content comes from beta-carotene, which is converted into vitamin A in your liver. Beta-carotene is also a strong antioxidant, effective against free radicals and reducing oxidative stress.

By developing a habit of including carrots in your daily diet, you will enjoy some important health benefits.

Cancer Antioxidants in carrots may play a role in cancer prevention. Research has demonstrated smokers who eat carrots more than once a week have a lower risk of lung cancer,while a beta-carotene-rich diet may also protect against prostate cancer. Further research demonstrates the association between beta-carotene and a lower risk of colon cancer,a positive effect against leukemia, and reduced risk of gastric cancer. A natural toxin carrots use against fungal disease, falcarinol, may stimulate cancer-fighting mechanisms in your body, and has demonstrated the ability to reduce the risk of tumors in rats.

Vision Vitamin A deficiency may cause your eye's photoreceptors to deteriorate, leading to vision problems. Eating foods rich in beta-carotene may restore vision, lending truth to the old adage that carrots are good for your eyes. Carrots may reduce your risk of age-related macular degeneration and the incidence of cataracts. Additionally, research shows women may reduce their risk of glaucoma by 64 percent by consuming more than two servings of carrots per week.

Heart Health Fruits and vegetables that are deep orange in color are associated with a lower risk of coronary heart disease (CHD). Carrots are associated with a 32 percent lower risk of CHD and have been associated with a lower risk of heart attacks in women.

Metabolic Syndrome Beta-carotene and lycopene, two carotenoids found in carrots, have been associated with a lower incidence of metabolic syndrome in middle aged men. Metabolic syndrome is associated with heart disease, stroke and type 2 diabetes.

Skin Orange-red vegetables, rich in beta-carotene, may help prevent cell damage and premature skin aging. People who suffer from leukoplakia, white lesions found in the mouth and tongue of people exposed to years of smoking or alcohol consumption, and who took a beta-carotene supplement experienced fewer symptoms. Researchers have also found people who suffer from scleroderma, a connective tissue disorder causing hardening of the skin, had low levels of beta-carotene.

Oral Health Carrots may help reduce the number of cavities you get and help keep your teeth clean. Saliva is an alkaline substance, helping to reduce bacteria and plaque production on your teeth. Eating carrots helps to increase your production of saliva and stimulates your gums.

Brain Health Carrot extract has demonstrated a positive effect on the management of cognitive dysfunction. Eating a high number of root vegetables, such as carrots, reduce cognitive decline in middle-aged men and women.

Liver Function Carrot extract may also help protect your liver from environmental toxins. The hepatoprotective benefits of carrots are experienced with both the vegetable and the extract.

Anti-Aging Effects Antioxidants help to ward off the damage caused by free radicals, and are a strong anti-aging force. Carrots are a valuable source of these antioxidants.

Anti-Inflammatory The anti-inflammatory properties in carrots are significant even when compared to anti-inflammatory drugs like aspirin, ibuprofen, and naproxen.

Cutting Carrots May Enhance the Nutrient Value

Since baby carrots are buffed, removing the outer protective layer, they require refrigeration to extend their shelf life. Even in the refrigerator, they may start to spoil within 30 days of picking and processing. Many of the health benefits of carrots come from their strong antioxidant activity, which may be enhanced through cooking or cutting the vegetable.

Plants have a rudimentary form of communication and a means of protection. In one study, researchers discovered when a tobacco plant was attacked by a specific insect, the plant released a compound that attracted the insect’s predator, thus protecting itself. This same process of chemical change may increase the antioxidant concentration in a carrot after it has been cut.

Both humans and plants use antioxidants to limit the damaging effects of oxidative reactions and stress in cells. Oxidative stress may predispose you to diseases, such as heart disease and cancer. Plant-based phenolic antioxidants may reduce the risk of developing these conditions. Some of the phenolic antioxidants produced by plants appear in blood plasma and tissue, which may improve the function of these antioxidants in your body.

Studies suggest that wounding a carrot by cutting or shredding will increase the production of antioxidants in the plant. Author of one study, Luis Cisneros-Zevallos, director of the Plant Bioactives & Bioprocessing Research Lab at Texas A&M University, commented:

“Wounding fresh produce sends a signal to the cells, which perceive that as if they were under attack or facing adverse conditions. As a result, oxidative stress increases in the cell and they start synthesizing antioxidant molecules to protect the cell from that stress.”

Researchers found the more the plant was wounded or stressed, the greater the antioxidant production at the cellular level. The higher the intensity of the damage, the longer the plant produced antioxidants, measured over four days during the study, making carrots rich sources of phenolic antioxidant compounds.

Cooking Your Carrots May Release More Carotenoids

Cooking carrots may also increase the level of beta-carotene and phenolic acids produced by the carrot. Since raw carrots have a tough cell wall, less than 25 percent of the beta-carotene in carrots is able to be converted into vitamin A. During cooking the cellulose walls are dissolved, freeing up nutrients. An increase in total carotenoids available after steam blanching have been demonstrated. When dehydrated, the carotenoids are protected but do not increase.

Another study evaluating the effects of boiling, steaming and frying on carotenoids in vegetables, found steamed vegetables kept the best texture quality, but all three means of cooking demonstrated an overall increase in values. Just resist the urge to cut your carrots before cooking to make more antioxidants available for absorption.

Baby Carrots Take a Chlorine Bath

Part of the process baby carrots undergo before reaching the grocery store is a chlorine bath. The largest carrot farm, Grimmway Farms, reports that chlorine is used on all their baby carrots to prevent food poisoning. After their chlorine wash they are rinsed, packaged and shipped.

Chlorine is also used to extend the shelf life of the baby carrots. As baby carrots begin to age they develop a white appearance on the outer layer. This doesn’t affect the nutrient value of the carrots, but does impact how appetizing they appear. Buffing and processing baby carrots increase the rate at which the carrots begin deteriorating and develop a white blush on the exterior caused from drying out.

The rate at which this white coating appears will depend upon the condition of the carrots before processing, the amount of abrasiveness of the processing and the humidity levels during storage. Chlorine, used to clean and preserve the carrots, is a common chemical found in your water supply, pesticides, paper and plastics. In the last 30 years, a growing body of evidence has suggested that chlorine and by-products trigger significant negative health conditions.

Although the amount of chlorine in baby carrots is minute, it is added to your overall toxic burden from other sources. It isn’t the chlorine that causes the problems, but rather the disinfection byproducts (DBPs) produced when chlorine interacts with organic matter. These byproducts are far more toxic than the chlorine, including trihalomethanes and haloacetic acids. In this instance, the term organic is used to mean a compound that is carbon-based.

This means these byproducts are produced in all carrots, whether toxic pesticides were used in the growing process or not. Long-term risks of exposure to DBPs include excessive free radical formation, which accelerates aging and vulnerability to gene mutation and cancer. More than 600 DBPs have been discovered, some of which are linked to liver malfunction, arteriosclerotic damage and neurodegenerative changes.

Scientists are only beginning to understand the long- and short-term impact of chlorine-based chemicals. The healthiest option is to buy whole, unprocessed carrots — ideally organic — then wash, peel and cut them yourself.

Create a Super Trio

Here are three excerpts from studies showing how ginger, turmeric and carrots — three superfoods — were effective in both treatment and prevention of several cancers:

•Ginger: "Although the medicinal properties of ginger have been known for thousands of years, a significant number of in vitro, in vivo, and epidemiological studies further provide substantial evidence that ginger and its active compounds are effective against wide variety of human diseases including GI [gastrointestinal] cancer.

Ginger has been found to be effective against various GI cancers such as gastric cancer, pancreatic cancer, liver cancer, colorectal cancer, and cholangiocarcinoma.”

•Turmeric: "Curcumin is among the more successful chemopreventive compounds investigated in recent years, and is currently in human trials to prevent cancer. The mechanism of action of curcumin is complex and likely multifactorial. We have made the unexpected observation that curcumin strikingly modulates proteins of iron metabolism in cells and in tissues, suggesting that curcumin has properties of an iron chelator."

•Carrots: This study has shown that extracts from carrots can induce apoptosis and cause cell cycle arrest in leukemia cell lines.

Get all three of these powerful antioxidants in one delicious dish: Steam a few cups of carrots in a few tablespoons of water, just until tender-crisp. Add a few teaspoons of butter, sea salt to taste and a half-teaspoon each of grated turmeric and ginger (or half that amount of the ground variety). To serve, mash lightly or serve whole for a wildly healthy, delicious side dish.

The Remarkable Health Benefits of Broccoli, and How to Maximize Its Cancer-Fighting Potential

https://youtu.be/cb6vMPtJ0Vw

By Dr. Mercola

Vegetables offer a wide range of health benefits, but some seem to have greater potential to ward off disease than others. Broccoli falls into this category, having been widely studied for its many health effects.

Research shows this cruciferous veggie (in the same family as Brussels sprouts, cabbage, cauliflower and more) may reduce your risk for many common diseases, including but not limited to:

• Arthritis
• Cancer
• High blood pressure and heart disease
• Kidney disease
• Diabetes

Broccoli Contains Many Health Boosting Compounds

When you eat broccoli, you're getting dozens, maybe even hundreds, of super-nutrients that support optimal, body-wide health. This includes but is not limited to:

•Fiber, which helps nourish your gut microbiome and strengthen your immune function.

•Sulforaphane, a naturally occurring organic sulfur compound shown to have potent anti-cancer activity.

Studies have shown sulforaphane causes apoptosis (programmed cell death) in colon, prostate, breast and tobacco-induced lung cancer cells. Three servings of broccoli per week may reduce your risk of prostate cancer by more than 60 percent.

Sulforaphane encourages production of enzymes that protect your blood vessels, and reduces the number of molecules that cause cell damage — known as reactive oxygen species (ROS) — by as much as 73 percent.

Interestingly, sulforaphane is both an immune stimulant and an anti-inflammatory.

Sulforaphane also helps raise testosterone levels, inhibits the retention of body fat, helps detox carcinogens, blocks certain enzymes linked to joint destruction and helps protect your muscles against exercise-induced damage.

Please note that frozen broccoli has diminished ability to produce sulforaphane as the enzyme myrosinase, which converts glucoraphanin to sulforaphane, is quickly destroyed during the blanching process.

•Glucoraphanin, a glucosinolate precursor of sulforaphane that also influences the process of carcinogenesis and mutagenesis.Compared to mature broccoli, broccoli sprouts can contain up to 20 times more glucoraphanin.

•Phenolic compounds, including flavonoids and phenolic acids, which have a potent ability to eliminate damaging free radicals and quell inflammation, resulting in a lower risk for diseases such as asthma, type 2 diabetes and heart disease.

One of the ways phenolic compounds slow the encroachment of disease is by defending against infection, most dramatically by zapping ROS linked to atherosclerosis and neurodegenerative diseases such as Parkinson's and Alzheimer's.

•Diindolylmethane (DIM). Your body produces DIM when it breaks down cruciferous vegetables. Like many other broccoli compounds, DIM has shown multiple potential benefits, including boosting your immune system and helping to prevent or treat cancer.

Broccoli Reduces Risk of Fatty Liver and Liver Cancer

Non-alcoholic fatty liver disease (NAFLD), which affects up to 25 percent of Americans, including children, is defined as an excessive accumulation of fats in your liver in the absence of significant alcohol consumption.

The overconsumption of net carbs, especially fructose in soda and juices, is strongly associated with NAFLD which, if left untreated, can raise your risk of hepatocellular carcinoma (liver cancer).

The reason for this is because, contrary to other sugars, nearly all of the fructose you consume gets shuttled to your liver, and — if you consume high amounts of it — it taxes and damages your liver in the same way alcohol and other toxins do.

As noted in one 2015 study: "Ingested carbohydrates are … more likely to directly contribute to NAFLD than dietary fat intake."

The fat-forming and pro-inflammatory effects of fructose appear to be due to transient ATP (the chemical storage form of energy) depletion, according to the study. This in turn leads to uric acid formation, which at excessively high levels acts as a pro-oxidant inside your cells.

According to an animal study published earlier this year, long-term consumption of broccoli may reduce your chances of developing fatty liver and liver cancer caused by the standard American diet by lowering triglyceride levels in your liver.

The Superior Benefits of Broccoli Sprouts

An excellent alternative if you don't like the taste (or smell) of broccoli is to eat broccoli sprouts. Sprouted broccoli seeds are also far more potent, nutritionally speaking, than mature broccoli. As a result, you don't need to eat nearly as much to reap the clinical benefits from key therapeutic compounds like sulforaphane.

Research shows that even small quantities of broccoli sprout extract have the power to markedly reduce the size of rat mammary tumors induced by chemical carcinogens. As noted by researchers at Johns Hopkins University:

"Three-day-old broccoli sprouts consistently contain 20 to 50 times the amount of chemoprotective compounds found in mature broccoli heads, and may offer a simple, dietary means of chemically reducing cancer risk."

Besides the advantages already listed, broccoli sprouts deliver essential fatty acids and fiber, and boost the bioavailability of minerals and protein from other foods you eat. Another major benefit is that you don't have to cook them.

They are eaten raw, usually as an addition to salad, making them a super-healthy convenience food. Best of all, you can easily and inexpensively grow broccoli sprouts at home.

Lightly Steam Your Broccoli to Boost Sulforaphane Content

When you eat raw mature broccoli, you only get about 12 percent of the total sulforaphane content theoretically available based on the parent compound. You can increase this amount and really maximize the cancer-fighting power of broccoli by preparing it properly.

The featured video interview with Elizabeth Jeffery, Ph.D., a researcher and professor in the Department of Food Science and Human Nutrition at the University of Illinois, delves into this research, which shows that steaming your broccoli for three to four minutes is ideal. Do not go past five minutes.

Steaming your broccoli spears for three to four minutes will optimize the sulforaphane content by eliminating epithiospecifier protein — a heat-sensitive sulfur-grabbing protein that inactivates sulforaphane — while still retaining the enzyme myrosinase, which converts glucoraphanin to sulforaphane. Without it, you cannot get any sulforaphane.

Boiling or microwaving your broccoli past the one-minute mark is NOT recommended, as it will destroy a majority of the myrosinase. If you want to boil your broccoli, blanch it in boiling water for no more than 20 to 30 seconds, then immerse it in cold water to stop the cooking process.

Adding Mustard Seed Can Maximize Sulforaphane Content Even Further

The sulforaphane content can be further optimized by adding a myrosinase-containing food to it. As reported by the American Institute for Cancer Research (AICR):

"[P]articipants ate a broccoli supplement with no active myrosinase. When some participants ate a second food with myrosinase, their blood and urine levels of sulforaphane were significantly higher than those who did not eat the food."

Foods containing this important enzyme include:

• Mustard seed
• Daikon radishes
• Wasabi
• Arugula
• Cole slaw

A 2013 study that focused on mustard seed — which is said to contain a particularly resilient form of myrosinase — confirmed that mustard seed can boost sulforaphane formation even in boiled broccoli. As noted by the authors:

"Boiling broccoli in water prevented the formation of any significant levels of sulforaphane due to inactivated myrosinase. However, addition of powdered mustard seeds to the heat processed broccoli significantly increased the formation of sulforaphane."

Adding a myrosinase-rich food is particularly important if you do not steam or flash-blanche raw broccoli. For example, frozen broccoli typically has a reduced amount of myrosinase as it's already been blanched as part of the processing. Boiling or microwaving it further can easily lead to it being more or less devoid of sulforaphane. So if you're using frozen broccoli, be sure to add a food that contains myrosinase (see list above).

Some Broccoli Each Day May Keep the Doctor Away

The benefits of broccoli are remarkable indeed, making it well worth your effort to add a few broccoli spears and/or broccoli sprouts to your meals on a regular basis. Doing so has been shown to:30

Support detoxification, thanks to the phytonutrients glucoraphanin, gluconasturtiian and glucobrassicin	Reduce inflammation, which is at the root of many chronic diseases	Fight allergies, thanks to the flavonoid kaempferol
Improve digestion and gut health, courtesy of significant amounts of fiber	Support eye health, thanks to high levels of the carotenoids lutein and zeaxanthin	Benefit your skin, as sulforaphane helps repair skin damage
Provide important vitamins and minerals, including magnesium, potassium, calcium, protein and vitamin C	Help reduce blood sugar levels, as it contains both soluble fiber and chromium	Support heart health help prevent thickening of your arteries

Излекувай тялото си за 24 часа с 6 скилидки печен чесън, рецепта

Излекувай тялото си за 24 часа с 6 скилидки печен чесън, рецепта

Чесънът (Allium sativum) е една от най-удивителните храни на Земята! Чесънът предоставя безброй ползи за здравето и придава на храната чудесен вкус! Изяждането на 6 скилидки печен чесън може да излекува тялото ви само за 24! Може да се каже, че чесънът е суперхрана!

Той е близък роднина на лука и също като останалите видове лук принадлежи към семейство лукови. Алицинът е основната съставка във всички тези силни храни и именно това съединение им дава силните, борещи заболяванията свойства и ги прави много вкусни. Хората от векове се възползват от лековитите свойства на чесъна! Лечебни употреби на чесъна ще откриете още в древен Египет! Други древни цивилизации, които са използвали незаменимия чесън са тези на вавилонците, гърците, римляните и китайците.

Чесънът расте на глави. Всяка глава има по 10-20 скилидки. Можете да изядете само 6 скилидки и да излекувате тялото си в рамките на 24 часа. Обаче в много от лековете се използват малки количества чесън като например половин скилидка. Съединението в чесъна, наречено алицин влиза в тялото през храносмилателния тракт и прониква в цялото тяло със своите антибактериални и други лечебни свойства.

Много изследвания доказват ползите от чесъна и ние спокойно можем да кажем, че това е една от най-здравословните храни на тази планета. С това няма как да не се съгласим. Много хора по целия свят използват суров чесън, за да контролират високия си холестерол, както и високото или ниското си кръвно налягане, за предпазване от коронарна болест на сърцето и инфаркт, за подобряване на кръвотока, причинен от стеснените артерии и т.н.

Онова което трябва да знаете е че чесънът предпазва от образуването на ангиотензин (съединение, представляващо три свързани пептидни хормона, два от които повишават кръвното налягане) и помага за отпускането на кръвоносните съдове. Чесън се използва и е много ефикасен в контролирането на вредния (LDL) холестерол. Много здравни експерти препоръчват консумирането на само шест скилидки печен чесън като казват, че само  след 24 часа човек ще е наистина удивен от резултатите. Прочетете тази статия внимателно и открийте какво се случва през следващите 24 часа след консумирането на чесновите скилидки.

Ето какво ще случва през следващите 24 часа след като изядете 6 скилидки печен чесън:

1 час – Алицинът влиза в тялото през храносмилателния тракт като се храносмила в стомаха, превръща се в храна за тялото и прониква в цялото тяло. Това става през първия час след поглъщането му.

2 – 4 часа – След 2 часа чесънът започва да се бори със свободните радикали и с раковите клетки.

В рамките на 2-4 часа, съединенията в чесъна започват да унищожават раковите клетки! Националният раков институт посочва: „Защитаващите (от рак) свойства на чесъна вероятно се дължат на неговите антибактериални свойства или на способността му да блокира формирането на причиняващи рак субстанции, да спира активирането на причиняващите рак субстанции, да подсилва възстановяването на ДНК-то, и да снижава клетъчната пролиферация като задейства клетъчната смърт на раковите клетки.

4 – 6 часа – След 4 часа метаболизмът се активира и започва да елиминира излишните течности и да гори тлъстините в тялото.

В рамките на 4-6 часа от поглъщането на чесъна, метаболизмът започва да се повлиява от полезните му свойства изразяващи се в това, че той започва да елиминира излишните течности и мазнини в тялото. Чесънът прави това като подсилва Т-клетките. Яденето на чесън повишава количеството борещи вирусите Т-клетки в кръвотока. Учени диетолози от Университета на Флорида съобщиха в списанието Clinical Nutrition през 2012, че приемът на екстракт от стар чесън снижава сериозността на симптомите на настинка и грип и че тези симптоми отминават по-бързо при хората, които пият чесновия екстракт, отколкото при онези, които не го пият. Учените твърдят, че чесновият екстракт действа като подсилва имунната функция на клетките.

6 – 7 часа – През този период антибактериалните свойства на чесъна се активират и защитават тялото от бактериите.

7 – 10 часа – След 7 часа чесънът започва да защитава тялото ви от окисляването.

По конкретно, в рамките на 6-10 часа от поглъщането на чесъна, той предоставя действие на клетъчно ниво. Малка група изследователи от Университета на Южна Каролина откри нещо, което е полезно за всеки, който има намерение правилно да консумира много чесън. Те откриха, че определени органични серни съединения в чесъна наистина убиват раковите клетки в мозъка без да засягат здравите клетки.

10 – 24 часа – След 10 часа чесънът започва да пречиства тялото, което включва посочените по-долу процеси.

В рамките на 10-24 часа след поглъщането на чесъна тялото изпитва множество ползи от него. Чесънът почти е освободил тялото от здравословните проблеми с мощните ползи, които му е предоставил. Ако сте изяли няколко скилидки чесън преди 24 часа, вероятно се чувствате удивени. Тялото ви вече усеща имунната си система по-силна, по-нисък вреден холестерол, костите ви са по-силни и дори изпитвате подобрени атлетични способности.

Ето и оздравителните процеси, които са протекли в тялото благодарение на чесъна:

• Регулиране на нивата на холестерола
• Пречистване на артерии и защита на тялото от сърдечно-съдови заболявания
• Снижаване на кръвното налягане
• Укрепване на имунната система
• Подобряване на силата на костите
• Елиминиране на умората
• Подобряване на спортните постижения
• Предпазване на тялото от проникване на тежки метали
• Повишаване на продължителността на живота на клетките

Ето и рецепта за печен чесън, от която можете моментално да се възползвате и след само около 40 минути да задействате всичките описани по-горе процеси, а след още 24 часа и описаните ползи за здравето си.

Печен чесън на глави

Време за приготвяне: 5 минути

Време на печене: 30 минути

Необходими продукти

• една или повече глави чесън
• зехтин

Метод

1. Загрейте предварително фурната до 205° по Целзий (400° по Фаренхайт).
2. Обелете главите чесън както са цели от външните люспи без да махате люспите на отделните скилидки. С помощта на остър нож отрежете 0.6 см до 1.2 см от горната част на главата, така че отделните скилидки да се оголят.
3. Сложете главите чесън в тавичка за печене с отрязаната страна нагоре. Формите за мъфини вършат чудесна работа, понеже в тях главите чесън не могат да се обърнат.  Полейте всяка глава чесън с по две ч.л. зехтин и с пръсти добре разнесете зехтина върху оголените скилидки. Увийте всяка глава с алуминиево фолио. Печете на 205° С (400° F) около 30-35 минути или докато скилидките омекнат на пипане.
4. Оставете чесъна да изстине достатъчно, така че да не пари при допир. Използвайте малък нож да отстраните леко люспите около всяка скилидка. С виличка за коктейли или с пръсти издърпайте или стиснете печените чеснови скилидки, така че да изскочат от обвивките си.

Яжте печените скилидки чесън направо или ги смачкайте с вилица и ги използвайте в ястия. Можете да ги мажете върху френско хлебче, да ги смесите със сметана, за да приготвите сос за печени картофи или да ги смесите с пармезан и добавите в паста, възможностите са безброй.

Разбира се, трябва да знаете, че: Хората с тези заболявания трябва незабавно да спрат да ядат чесън! Той може да е опасен за тях!

Ето какво наистина се случва с тялото ни, когато ядем сланина:

Ще паднете от стола от изненада! Ето какво наистина се случва с тялото ни, когато ядем сланина:

В очакване на зимния студ лекарите препоръчват да се обърне внимание на продукти от животински произход , които могат безопасно да бъдат използвани за превенция на болестите и борба с инфекциите . Един такъв продукт е  прясната сланина .

Ползите от сланината

 

Сланината съдържа големи количества витамини A, D, Е и каротин. По този начин подкожната мазнина  помага да се поддържа имунната система и подобрява общия тонус на организма, особено в студения сезон.

За опасностите от сланината съществуват много легенди, които често плашат хората, които обичат този продукт. Днес ще ви разкрием всички страни на проблема и ще разсеем много митове.

1. Сланината предизвиква пълнеене и затлъстяване
   Това не е съвсем вярно: мазнините, както и другите продукти, имат негативен ефект върху човешкото тяло само в прекалено големи количества. Здравите хора, които не страдат от проблеми със стомашно-чревния тракт , черния дроб и задстомашната жлеза, само могат да извлекат полза от мазнините. Дневната норма прясна сланина за здрав човек – 10-30 грама на ден.

2.Сланината е много тежка храна
Също е мит: при здрави хора сланината не причинява проблеми с храносмилането. Подкожната мазнина е изключително полезна за организма, тъй като продуктът се топи при телесна температура. Заслужава да се отбележи, че той е противопоказан при хора, които страдат от проблеми с жлъчката .

3.Сланината е много тежка храна 

И кой казва, че това е лошо? Подкожната мастна тъкан е една уникална структура, която е богата на рядката  арахидонова киселина . Това вещество е от съществено значение за нашето тяло, тъй като без него не е възможна нито една имунна реакция. Тази киселина е от съществено значение и за метаболизма на холестерола .

Сланината съдържа голямо количество холестерол
Както при всеки продукт от животински произход, сланината съдържа холестерол. Просто количеството не е толкова голямо, колкото сме свикнали да мислим. В 100 грама прясна сланина се съдържат 70-100 милиграма холестерол . За сравнение: 100 грама говежди бъбреци се съдържат 1126 милиграма холестерол.

• Но не се притеснявайте, ако сте употребили повечко от въпросния продукт. Лекарите отдавна са потвърдили факта, че количеството на холестерола в кръвта и тъканите не зависи от това, в какво количество сте го яли.
  Много по-важен тук е холестеролният метаболизъм. Тялото трябва да получи най-много хранителни вещества и ги преработи правилно. За това ще му помогнат киселините, съдържащи се в сланината – линолова и арахидонова.
• Сланина с хляб – много лоша комбинация
  Странно, но това също не е вярно. Тази комбинация е изключително полезна за нашето тяло: и двата продукта са напълно усвоими при условие че лицето е напълно здраво.За тези, които се опитват да отслабнат, сланината също ще е от полза, защото тя е прекрасен източник на енергия . Бекон със зеленчуци – най-добрият избор в диетата.