compiled by Martin Flynn
PN HEALTHYLIVINGNEWS
Aubergines: allies for digestion
Although we have a huge variety of vegetables available to us at
supermarkets throughout the year, some are only at their best for a very limited
time.Aubergines, for example, are best in the autumn. They are a great ally
to diets for their low caloric value, only 29 calories per 100g, and their
antioxidant content also helps reduce cholesterol levels.Even though they
can be consumed any time of year, the months from August until Christmas are
the best time to enjoy aubergines. This vegetable withstands heat rather than
cold and thus is more abundant in summer. But the president of the Nutritionist
Association of Madrid, Enriqueta Rico de Lara, said of the aubergine: “One
must be careful at the time of cooking this vegetable because we can increase
their caloric value considerably.” The best way to eat aubergines, and
at the same time watch your weight, is to roast or grill them, always using
oil in moderation. If they are prepared simply, aubergines aid digestion by
stimulating liver and gall bladder functions, so they are recommended for
people who suffer from digestive disorders.Because of their bitter taste they
are not a favourite with many, but it’s this taste that gives the aubergine
one of its greatest properties: the stimulation of the liver, helping to empty
the gall bladder and so aid the digestion of fats.Recently, scientists at
the US Agricultural Investigation Services identified in the aubergine high
levels of chlorogenic acid, one of the most potent antioxidants produced by
plant tissues. Additionally, studies indicate that some flavonoids present
in the aubergine help to reduce cholesterol levels by modulating the metabolism
so making it possible to excrete great quantities of cholesterol.Likewise,
in many other vegetables, the presence of antioxidants helps slow cellular
ageing and prevent degenerative and heart disorders.Many vegetables posses
a common compound called amines. Sometimes these can produce allergic reactions
or headaches. Rico de Lara says: “This depends on the susceptibility
of each person, in the same way some people react badly to some medicines.”
OK, so now you know how good they are for you, but how do you know when they
are ready to eat? One way to find out if an aubergine is ripe is to apply
slight pressure with the tip of the finger over the skin. If a slight indentation
is left behind, the aubergine is ready.Aubergines are sensitive to the gas
exuded by certain other vegetables, so keep them apart, otherwise they may
ripen too quickly and go off sooner.
Time to book an annual flu jab
People
living with HIV are among groups being advised by the Department
of Health to book an annual influenza vaccination this month.In the past,
people with the virus were told not to have a flu jab but now the evidence
is clear that an annual flu immunisation can help us stay well over the winter
and avoid the complications that can occur if you catch the virus. And the
potential spread of mutated bird flu into humans from Asia this winter makes
a flu jab all the more important. For people with HIV who have not told their
GP about their status, this may also be the time to disclose to your local
doctor and be reassured about procedures to guarantee your confidentiality.
Disclosure to your GP may also allow you to use other local health services
and plan any primary care needs you have in other areas in case you get ill
in the future. It may also surprise you by giving you a valuable new area
of emotional and
psychological help.
Nice fat, nasty fat
People with HIV need to be aware of their cholesterol levels.
Here are some tips to help you reduce cholesterol. The key is in your diet.Saturated
fats and hereditary factors are responsible for Low Density Lipoprotein (LDL
or ‘bad’ cholesterol) surpassing healthy levels: 200mg/dl in healthy
people, and lower numbers in those that have high blood pressure or heart
disorders. The ‘good’ cholesterol, High Density Lipoprotein (HDL),
must be higher than 40mg/dl. If this is this case, the bad cholesterol will
be eliminated through the bile produced by the liver. The best diet to lower
cholesterol contains sufficient fibre (pulses, cereals, and vegetables), monounsaturated
and polyunsaturated fats (olive oil and oily fish), vegetable protein (soya
and nuts). Dairy products low in fat are allowed without restrictions. Eat
in moderation saturated fats from chicken, turkey, veal and white fish. Olive
oil, walnuts, avocados, garlic, onions and blue (oily) fish can reduce LDL
levels and prevent the formation of thrombus and clots in the arteries.
The worst enemies are: sausages, cakes, butter, cured (matured) cheeses, offal,
egg yolk, red meat and ready meals (frozen or pre-cooked).
Crying out for onions
They may make us burst into tears, but onions have loads of positive
uses too. As well as stimulating the production of good cholesterol (HDL)
and balancing high sugar levels, some studies suggest they contain sulphur
concentrates that deactivate cellular changes that precede cancer.Onions are
a natural antibiotic, diuretic and expectorant (clearing phlegm), properties
demonstrated over thousands of years. They can be eaten raw, in soups, oven-cooked,
boiled, fried, or accompanying other foodstuffs. Eating just half an onion
a day (per person) guarantees all its virtues. Alternatively, two halves can
be boiled in water and the liquor drunk.
