Nitrates are at the root of allergies and thyroid disease

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Nitrates are at the root of allergies and thyroid disease
Nitrates are at the root of allergies and thyroid disease
Anonim

Currently, she specializes in "Gastroenterology" and prepares nutritional consultations for people with various problems - overweight, diabetes, gastrointestinal diseases, liver diseases, autoimmunity and eating disorders. As well as for those who want to improve their eating habits and get the maximum benefit from nutrition - vegetarians and vegans, detox, juicing, bodybuilding, pregnant and lactating women. In addition, Dr. Stoyanova participates in projects related to he althy and balanced nutrition, conducts trainings and seminars on various topics related to nutrition.

Applying her personal, personally-oriented medical approach to each patient, Dr. Stoyanova is convinced that irrational nutrition, as part of the modern lifestyle, is at the root of most diseases. There is a lot of talk about the benefits of fruits and vegetables. But how do nitrates affect our body? Can we somehow protect ourselves or at least limit their adverse effects? Today we are talking about these and other interesting and useful topics with Dr. Raina Stoyanova.

Dr. Stoyanova, although uncertain, the long-awaited spring has come. And with it the problem with nitrates in fresh vegetables. Can we limit their harmful effects?

- Nitrates are chemical compounds derived from nitric acid that are widely used in agriculture and the food industry as preservatives and substances that improve the appearance of food products. Nitrate compounds are normally present in the human body in certain amounts and danger exists when large amounts of them accumulate, which can intoxicate the body. However, the harm comes rather from their derivative products - nitrites and nitrosamines, which are substances formed by nitrates when they enter the body.

What is the effect of nitrates when they have already entered our body?

- Nitrates have the property of binding with blood hemoglobin, forming methemoglobin, which is unable to carry oxygen to different parts of the body, which is the main function of hemoglobin. When nitrates enter the gastro-intestinal tract, and especially in the presence of low acidity, such as in infants and young children, nitrates are converted into nitrosamines - substances with a proven highly carcinogenic effect. Systemic ingestion of higher doses of nitrates causes the development of allergies, neurological diseases, thyroid gland problems.

What is the tolerable safe dose?

- According to the WHO, the maximum permissible harmless amount of nitrates is 5 mg per 1 kg of body mass for the elderly. It is also good to know that during the winter and early spring, much more nitrogen fertilizers are used to stimulate the growth of fruits and vegetables. Sunlight is a natural eliminator of nitrates, so it is advisable to buy seasonal and fully ripe ones.

Can we eliminate nitrates or at least minimize them in our menu?

- Yes. Nitrates are water soluble, which makes this task much easier.

The thorough washing and soaking

in about an hour with a water change it reduces the nitrate content.

Which vegetables contain the most nitrates?

- Largest amounts of these compounds are found in green leafy vegetables, as well as in root vegetables such as spinach, lettuce, cabbage, spring onions, radishes, beets, carrots. Therefore, it is recommended to soak these products in cold water for a longer time before consuming them.

What should we pay attention to when choosing fresh fruits and vegetables at the market?

- When choosing produce at the market - choose medium-sized fruits and vegetables - larger ones have probably had heavy exposure to nitrogen fertilizer to stimulate growth. Another easy way to reduce their harmful effects is to season salads with lemon juice instead of vinegar. Vitamin C prevents the conversion of nitrates into nitrites, as well as the formation of nitrosamines. Yellow spots on cucumbers, zucchini, and potatoes are a sign of too much fertilizer exposure. As for cucumbers in particular, it has been proven that the most nitrates are in their skins and especially right next to the stems, so my advice is to peel them and then soak them, and cut and discard the part below the stem.

You say that the seeds of fruits and vegetables are real treasures. We usually throw them away…

- The seeds of the fruits and vegetables that we always throw away and consider unnecessary are actually a real treasure trove of different nutrients. Each seed contains biologically active substances that can activate all biochemical processes in the body. In other words,

in the seed lies the great power,

the genetic material for the growth of the future plant and its consumption accelerates the body's renewal reactions. This part of the plant is usually harder and harder to digest, so it is important to chew it well before swallowing so that the body can make the most of its nutritional properties. On the other hand, the seeds represent a kind of ballast substance and when they are not fully digested, they serve to improve the intestinal passage.

There are concerns that consuming the seeds can cause inflammation of the appendix. Is there room for concern?

- As for the relationship between the consumption of seeds and the danger of the occurrence of inflamed appendicitis, it is somewhat exaggerated and has some peculiarities. The reasons for the inflammation of the appendix have not yet been completely clarified, but its appearance is certainly related to the blockage of the intestinal growth with thick mucus or other waste substances. Such a blockage can be caused by bending of the appendicular process, thrombosis of the blood vessels feeding it or ascariasis - intestinal parasites, as well as swelling of the lymphatic tissue around the appendix itself. However, the consumption of sharp, indigestible fragments of the seeds, such as sunflower or pumpkin seed hulls, can lead to entrapment in the thin lumen of the appendix, injuring its lining and leading to inflammation. The answer to this question lies in moderation. This, of course, is generally true of any food, including the seeds of fruits and vegetables. Don't neglect them because they can really provide you with a large amount of invaluable nutrients, but don't overdo it either.

Say a few words about eggplant - a favorite vegetable of us Bulgarians. We read conflicting information about him. Is eggplant juice really harmful? What are your recommendations for the consumption of this vegetable?

- Eggplant really is

controversial vegetable,

contrasting in every way. It is brilliant purple on the outside, bright on the inside, unique in taste, despite the usual bitterness, spongy and at the same time dry in consistency, perceived as a vegetable, but actually a fruit - like tomatoes. It is available for consumption throughout the year, but it is at its best during August-October, when it is in season. The blue tomato, as it is also called, originates from India and was cultivated as early as 4000 years ago. Just 100 grams of the vegetable supplies us with over 80 useful nutrients. In these 100 grams, according to the Guideline Daily Intake (RDI) of the World He alth Organization, there are: fiber - 11% of the RDI; manganese – 10%; molybdenum – 5%; potassium – 5%; folates – 5%; vitamin K – 3%; tryptophan - 3%; vitamin C – 3%; magnesium – 3%; copper – 4%; calories - 1%. As an addition to the rich palette of vitamins and minerals, eggplant also contains important phytonutrients that have proven antioxidant properties. Part of them are phenolic compounds, such as caffeic and chlorogenic acids, and another part are flavonoids - mainly nasunin.

For me, and for our readers, I guess, nasunin is little known. Could you tell us more about it?

- Nasunin has been the subject of extensive research in recent times. It is an anthocyanin phytonutrient and is found mostly in the skin of the blue tomato, and in smaller concentrations in the underlying tissue layer. As an active antioxidant, nasunin protects cell membranes from multiple damages, and is also proven to be beneficial for the circulatory system, as it significantly lowers cholesterol levels and has a relaxing effect on the walls of blood vessels. Nasunin has functions in

the regulation of iron metabolism

in the body, normalization of immune function in allergic reactions and collagen synthesis.

What causes the bitterness of eggplant?

- The bitter vein of eggplant comes from the presence of the alkaloid solanine M, also called melongene, and depending on its content, eggplants are darker and lighter. It is an alkaloid and is also contained in various other plants such as tomatoes, potatoes, peppers, tobacco products, etc. It is toxic and is found in higher concentration in the roots, leaves and fruits of plants. Its purpose is to protect against pests such as insects, birds and herbivores.

What is its effect on our body?

- Ingesting large amounts of it can interfere with the transmission of the neurotransmitter acetylcholine and cause increased thirst, dry mouth, palpitations, hallucinations, delirium, and even paralysis. Its other negative characteristic is that solanine does not dissolve in water and cannot be destroyed by boiling or cooking, but it is destroyed by deep frying or baking, which, of course, is more suitable for he althy and dietary nutrition to bake.

What is the fatal dose of solanine for humans?

- The fatal dose for an adult is one milligram per kilogram of body weight. Which means that a person has to eat more than four kilograms of eggplants to reach the critical norms.

How to remove the bitter juice from eggplants?

- Not being a foodie, I share the general opinion that the bitterness of eggplants is removed by cutting them, s alting them liberally and letting them stand for about 30 minutes before cooking. Then they are washed well with cold water and dried with a napkin. And to be completely comprehensive from a nutritional standpoint, I can't get past the elevated amounts of oxalates contained in eggplants. These are naturally occurring compounds and almost all life forms possess them. But increasing their concentration in body fluids can cause crystallization of the substances and subsequent he alth problems. For this reason, people suffering from temporary or chronic diseases of the kidneys, liver or gall bladder should avoid this otherwise beneficial vegetable.

Which of the seeds are good for the body?

I remember when I was a child, my grandmother made me swallow the grapes with the seeds. He often told me that the seeds were very useful for the body, that whoever swallowed them while eating grapes would not get cancer. In this sense, I would ask you to publish the opinion of a specialist on this topic.

There are indeed some specific fruits whose seeds are known in dietetics for their unique qualities.

• Apples, for example, are rich in iodine and pectin, but they also contain the dangerous substance amygdalin glycofid, also known as vitamin B17, which, when broken down in the body, releases a dangerous acid that is even believed to have an anti-carcinogenic effect.

• Pear seeds are known to have a proven anthelmintic effect due to the we alth of substances that effectively cleanse the intestinal flora.

• Grape seeds are known for their anti-aging effects due to the high concentration of the anti-inflammatory linoleic acid and the powerful antioxidant rasveratrol. They are a natural regulator of intestinal passage and regular bowel movements, which is actually the best prevention for intestinal inflammation, including appendicitis.

• Watermelon seeds, so hated especially by children, are rich in fat and the amino acids arginine and lysine and can even be eaten alone.

The list could go on endlessly, but anyway, our appeal to the readers is not to worry about the consumption of fruits and vegetables together with the seeds, but also not to forget that despite all the beneficial actions, we still need to be careful. Eating too many seeds can add a lot of extra calories to the body and make digestion difficult.

Here are some tips to help you take better care of your he alth:

• Drink 1 glass of water before each meal. Very often thirst is confused with hunger.

• Lower the glycemic index of carbohydrates by making them more complex to digest. For example, eat a banana with some yogurt instead of just a banana - this way you will be full for a significantly longer time.

• Eat 3-4 walnuts a day. They have been proven to reduce the risk of hypothyroidism, which is often the cause of a slow metabolism.

• Plan your in-between meals. Keep two apples and a packet of raw nuts in your bag so you don't starve until the main meals.

• Be careful with drinks other than water. All sodas, juices, smoothies, cappuccinos and similar drinks contain calories and should be considered a meal.

• It is much better to eat an apple than to drink it in the form of juice.

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