Three most common allergies – Causes of allergy development

Three most common allergies - Skin prick testing for allergies

Three most common allergies – Causes of allergy development

Three most common allergies – causes of allergy developmentRegardless of what causes allergy,
it is always
inadequate reaction of the body.
Allergy is considered a disease of civilization.
Which affects approx. 20-30% of people, and this number is constantly growing.
Recent
studies indicate that the risk of developing allergies carry the genes.

Food allergies: In the food allergy is caused primarily by protein. Allergens work even after heat treatment and after passing through the digestive tract. The spectrum of food allergies is very wide. Mostly allergic to eggs, fish, hazelnuts, milk, celery, fruit, vegetables, flour, peanuts, meat, potatoes and cocoa.

Pollen allergies: This is one of the most common types of allergies. Its occurrence is related to the flowering of plants, whose pollen is the patient’s allergen. Most often they are grass pollen, less common perennial, shrubs and trees. Sometimes the disease persists throughout the year, but during the flowering of the plant. Symptoms such as swelling of the mucous membranes, rhinitis, tearing, and breathing difficulties occur.

Animal allergies: The most common is allergy to cats, dogs, rabbits, hamsters, horses and exotic birds. Allergens in this case are skin or fur. However, allergens can also cause faeces, urine and saliva of animals.

Dinosaurs nest – Paleontological discovery

Dinosaurs nest - paleontological discovery in Mongolia - Protoceratops Andrewsi

Dinosaurs nest – Paleontological discovery in Mongolia

Dinosaurs nest – paleontological discovery in Mongolia – Paleontologists have discovered
in
Mongolia population of 70 million years old dinosaur nest kind of Protoceratops Andrewsi.

It was in the 15 newly hatched young. This discovery proves that immature individuals
were in
the nest after hatching and died not only as food for others.
But also because to external conditions.

Valuable properties omega-3

Valuable properties omega-3 - DHA, omega-3 molecule

Valuable properties omega-3

Valuable properties omega-3 – Omega-3 fatty acid must be constantly supplied to our body with food, because it can not synthesize them itself. Omega-3 has a lot of valuable properties, including reduce the risk of heart disease and cardiovascular, diabetes or cancer. Among the many vegetable oils, omega-3 contains linseed oil which is fragile. Second place is rapeseed oil, which has 10 times more of these valuable fatty acids than olive oil.

Human body cholesterol origin

Human body cholesterol origin - Cholesterol chemical structure

Human body cholesterol origin

Human body cholesterol origin – Cholesterol is a steroid, or a compound belonging to the lipids. It is delivered into the body with food (exogenous source) approx. 400-500 mg per day. However, the bulk of cholesterol is derived from endogenous sources. Its production deal mainly the liver (70%), colon (15%) and the skin (5%) – approx. 2-3 g per day.

Territorial behavior – Fighting for supremacy

Territorial behavior - Fighting for supremacy

Territorial behavior – Fighting for supremacy

Territorial behavior – The primary manifestation of aggressive behavior of animals is called. territorial behavior. Each species has its own territory, the living space. It provides them with the right resources present in the area. The most important of these is food (including water), the presence of the opposite sex partner and a suitable place to nest, burrow or other accommodation.

Dopamine secretion

Dopamine secretion

Dopamine secretion

Dopamine secretion – Averaged data indicate that good food induces an increase in dopamine release by 50%, sex 100%, alcohol 200%, nicotine 225%, and cocaine 400%. Experience shows, however, that for some of us a good dinner with dessert is worth more than a shot of vodka, and others from the cigarette prefer a glass of wine. So it is with learningindividuals react to new information with more or less joy.

How read symbol„E”

How read symbol„E"

How read symbol„E”

How read symbol„E” – Symbols of food additives, can be read in this way:

E 100 – E 199: dyes
E 200 – E 299: preservatives
E 300 – E 399: antioxidants
E 400 – E 499: emulsifiers, stabilizers, thickeners
E 500 – E 599: additives with different functions
E 600 – E 699: flavor enhancers, aroma
E 700 – E 799: antibiotics
E 900 – E 1299: food additives for different purposes
E 1400 – E 1500: modified starches

Monosodium glutamate – Enhances taste and smell

Monosodium glutamate

Monosodium glutamate – Enhances taste and smell

Monosodium glutamate – Developed a chemical equivalent of natural umami taste. It is the monosodium glutamate, also designated E621. Pure monosodium glutamate has no taste, and added to food enhances its taste and smell. For this reason, it is a component of bouillon cubes, Chinese soups, Vegeta, and other spices.

Caffeine consumption – Turned out risk of suicide

Caffeine consumption - Coffee in cups

Caffeine consumption – Turned out risk of suicide

Caffeine consumption – Turned out risk of suicide – Researchers analyzed data from three American studies. Which for 20 years in 200 thousand. men and women observed in the total consumption of caffeine. Not only coffee, but also in other food products. Such as: tea, chocolate or energy drinks. It turned out that the risk of suicide among adults who drink several cups a day of caffeinated coffee. It was almost twice lower than in those who drank decaffeinated coffee, very little coffee or do not consume this drink.

Mishmash always cabbage ?

Mishmash always cabbage ? - Mishmash

Mishmash always cabbage ?

Mishmash always cabbage ? – Mishmashis popular in traditional Polish cuisine dish initially consisted mainly of sliced pieces of various types of meat or fish. Mishmashit was just a dish with minced something. At the end of the fourteenth century. Mishmash called jelly with chopped meat, a seventeenth-century Poles used the wordsmishmashing” in relation to fight. “Mishmashing meant as much as chop into small pieces. It was only in the eighteenth century. The basic component of food has become a cabbage.