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Salt intake and health  Salt intake and health

22.08.2014

World Health Organization (WHO) has recommended to reduce the intake of salt to 5 g per day (1 level teaspoon). This mineral (wrongly called seasoning) is composed of sodium (approximately 40%) and chlorine (60%) and possibly with additional elements READ MORE


Anorexia and bulimia  Anorexia and bulimia

11.08.2014

Anorexia, unlike anorexia nervosa is a disease associated with eating disorders, weight loss by reducing the maximum food intake, constant fear of "weight gain" and the incorrect idea of the perfect figure. Bulimia is characterized by rampant hunger READ MORE


Digestive system - how food is digested  Digestive system - how food is digested

06.08.2014

Digestion is the enzymatic decomposition of large molecules of organic components (proteins, fats, carbohydrates) into the low-molecular substances, absorbed by the body and cell membranes. Proper nutrition, that is digestion and absorption of food, READ MORE


The sense of taste and the types of flavors  The sense of taste and the types of flavors

27.07.2014

Taste is one of the five senses, in which a man was equipped with. With it we can determine the flavors of many foods, choose those that we meet and those that can not tolerate. More importantly, due to taste, in many cases we can protect our bodies READ MORE


What is the difference between kefir and yoghurt ?  What is the difference between kefir and yoghurt ?

18.07.2014

Milk drinks acidified by lactic acid bacteria, with the possible interaction of yeast, are from immemorial time a fixed form of milk, over time it was prepared according to scientific formulas and methods, based on the conscious use of clean, single READ MORE


The history of nutrition science  The history of nutrition science

15.07.2014

Nutrition is one of the basic conditions of life, development, health and fitness, as well as a source of satisfaction of social needs and hedonistic. Therefore, the acquisition of food, its production and consumption have always been most important READ MORE


Juicer, fresh juices - portion of energy  Juicer, fresh juices - portion of energy

10.07.2014

Probably most of us knows this situation. The alarm is ringing, the court is still gray, half asleep we go into the kitchen and adjusted the water for coffee or turn on the machine. Morning coffee, mostly in the fasting state is a daily ritual for mo READ MORE


Yo-yo effect - what it is and how to prevent it ?  Yo-yo effect - what it is and how to prevent it ?

08.07.2014

As yo-yo effect we call the body weight fluctuations, consisting of the following succession of put on and loosing weight. During comply with the low-energy diet the speed of Basal Metabolic Rate (BMR) is decreased. This is the adaptable reaction on READ MORE


Gymnastics for pregnant women  Gymnastics for pregnant women

03.07.2014

Customarily it is common belief that pregnancy is associated with a high weight, and unfavorable appearance of stretch marks after termination. But it doesn’t have to look like this. Everything depends on personal attributes and the lifestyle preferr READ MORE


Seafood - the characteristics and nutritional value  Seafood - the characteristics and nutritional value

03.07.2014

Seafood or Italian "frutti di mare" is a term describing marine animals such as crustaceans and molluscs, including bivalves, cephalopods and echinoderms. Traditionally, they are widely consumed in Mediterranean countries and Antipodes, where for cen READ MORE


Eggshells - natural supplement  Eggshells - natural supplement

27.06.2014

They are one of the best sources of calcium, which is absorbed by organism in approximately 90% and it is easier for your body to digest and absorb. Apart from calcium in a shell all essential for organism microelements: magnesium, boron, copper, iro READ MORE


Aspartame  Aspartame

27.06.2014

Aspartame, main ingredient of commonly applied sweeteners, is one of the most dangerous chemical compounds added to nourishment. Aspartame was discovered by accident in 1965 during research into medicine for ulcers. Firstly, from 1981 it was being ad READ MORE


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