The ginger root, also known as “ginger” is considered a hot food hot and dry. One of their constituents is an alkaloid that makes for a stimulating ingredient and no wonder we want to eat more of what was produced from this root.
This plant has been traditionally used as medicine to combat the cooling and warming the stomach and lungs.
Today it is known to circulatory stimulant, relaxes peripheral blood vessels, promotes sweating, is expectorant, antispasmodic and antiseptic.
The public drinking water fall into two groups that are bottled water and “tap water”. In turn are distinguished packaged mineral, spring and prepared. Each one has some features in both their origin and distribution.
1. Classification of waters
Drinking waters can be classified into two main groups are the Consumer Public Drinking Water and Packaged Drinking Water, which are divided into table water or natural mineral water, spring water and drinking water ready.
2. Drinking Water in Public Consumption
Drinking Water in Public Consumption those waters are not packaged for human consumption or incorporated into industrial food products.
The minerals can be found in mineral water are in ionic form. Among the positive ions or cations include sodium, potassium, magnesium, calcium, and between negative ions or anions are chlorides, sulfates and bicarbonates.
Each of the minerals in general, and we provide mineral water in particular have some specific functions and necessary for the proper functioning of the body.
Magnesium
The magnesium content of an adult is about 2,000 mEq. that amount to about 24 grams, most of which are part of bone tissue. This related to calcium absorption and allowing the establishment of this in the bones and teeth. He recommends taking 420 mg daily in the case of man and 320 mg for women.
Mineral waters are considered waters which contain one or several minerals in sufficient quantity to be considered as such. Each adds to the benefits of the health effects of water minerals.
Both water and inorganic minerals are essential nutrients we need for the proper functioning of our body. Each fulfills its mission, but its function and quantity in the body are interdependent.
Water
Purity. Water in its purest form contains many minerals. Water is essential for both animal and plant life and constitutes approximately 65% of our body. Involved in all metabolic processes and is part of all organs and tissues.
The amount of water that we consume daily is around two to three liters. Since water is part of virtually every food, eat with them. However to complete the amount of water daily is recommended to drink a half liter and two liters of water a day.
We are more vulnerable to anemia in certain phases of our life such as adolescence, since it need a high intake of iron, an essential element for the production of hemoglobin. A lack of sufficient, not only of iron but of vitamins and trace elements necessary for optimal assimilation will happen inevitably a decrease in the number of red cells in blood, which carry oxygen to tissues.
Even earlier, during lactation, the lack of variety in the diet often does require intervention by the doctor who can prescribe extra-complex vitamins or iron inputs. Children are also susceptible population by the tremendous needs precise iron accelerated growth.
Women during their menstrual period are also at risk population for anemia, especially those with heavy periods, due to its periodic loss of blood, and therefore iron. Even in this period in the only time they stop menstruating, during pregnancy, is even more necessary to monitor levels of hemoglobin, since the mother must not only maintain their own body, but must also provide all the nutrients the fetus.
People who follow vegetarian diets in which not consuming vitamin B12 (essential for red blood cells) that only provides the meat, or dieting without medical criteria, are also a population at risk of anemia.
The red blood cells are responsible for transporting oxygen from lungs to different tissues. When for any reason reduces the number of red blood cells, also decreases the oxygen supply to the various organs of our body, causing the sensation of fatigue so characteristic of anemia.
1. When to see a doctor?
The main symptom of anemia is fatigue, but it may manifest in other ways, such as weakness, pallor and irritability.
Sometimes that lack of oxygen in the tissues of the body itself compensates by increasing the rate of blood circulation, causing mild tachycardia and blood pressure rises. You can also accelerate the process of making oxygen, manifesting wheezing and rapid breathing.
Other symptoms of anemia: dizziness, insomnia, chest pain, numbness or coldness in hands and feet and headaches. These symptoms can be mild, but as they also worsen the disease worse.
Of course, before a significant loss of blood, we should also see a doctor to determine whether this lack of hemoglobin can cause hypoxia, lack of tissue oxygenation.
Are inorganic compounds necessary in small amounts for proper functioning of our body. The get with food although it is sometimes necessary to take them into complements. Their requirements vary according to circumstances.
General information on minerals
Minerals are inorganic compounds essential for our body and as such should be included in our daily diet in adequate amounts, usually very small.
1. What are they?
Minerals are essential nutrients for the body to perform numerous and specific functions and, as such, must be supplied in a varied and balanced diet.
Are needed to form bones, teeth, red blood cells, hormones, genetic material, as well as involved in the metabolism of other nutrients, nerve transmission and are components of body fluids.
We take special care of their contribution during the growing age and in certain physiological situations such as pregnancy, lactation and menopause, reflecting increased demand for or supply nutrients to meet the needs of the organism. Their lack or excess can cause serious health problems.
The eating plan during pregnancy, to contain the same macronutrients (carbohydrate, protein and fat) than a non pregnant.
However, there is increased energy requirement, and this energy translates into calories. A meal plan is an average – depends on the patient – 50% carbohydrate, 20% protein and 30% fat. Each average food – milk, cheese, eggs, vegetables, a, b, c, fruits, etc. – has a number of carbohydrates, proteins and fats that provide the diet. Thus, it achieves the VCT (total caloric value) it must have a diet. That is so important to follow a plan developed and customized to each case.
The major food groups for pregnant are milk, cheese, yogurt and desserts – because they provide calcium, fruit and vegetables – because they provide fiber, and meat and eggs – they provide iron and protein -.
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