Today is already Wednesday ~ ~ And just had almost 20 I had so many plans And I think that in 10 years Live a life And do not miss me so much to see I have teenage dreams But back hurts I am too young to be old And old to be young I have 87 discs and 2009 I am too young to be old And old to be young
Turn 30 weighs a bit. There are so many things that we wanted and that did not go as expected. But too many plans that I did and that worked, many things I learned.
In a way I think today Camila Camila is the best that has ever existed in these 30 years.
Obesity is a chronic, inflammatory and multifactorial and is characterized by excessive accumulation of body fat in an individual and to diagnose the most common parameter is the body mass index (BMI).
Obesity has three classifications: The first is grade 1 obesity (BMI 30-34), or grade 2 obesity (BMI 35-39) grau3 and obesity (BMI ≥ 40).
Obesity is a risk to the health of children and adults. Treatment guided by expert avoids a number of complications, such as cardiovascular and orthopedic.
The sensations experienced individual obese mix between pleasure or displeasure, happiness or unhappiness, anxiety, appetite, satiety, hunger, all these factors determine the feeding behavior of the individual.
These sensations are likely several factors including habits, socioeconomic and cultural factors, circadian rhythm and the interplay of physiological signals, regulating appetite-satiety sensation, described below:
Leptin is a hormone derived from adipocytes, fat cells, which interact with hypothalamic receptors and promote satiety, but the obese despite having a higher concentration of leptin have a resistance to leptin.
Ghrelin and orexin: synthesized by the intestine and also acting in the hypothalamus, largely responsible for feeding behavior, as it stimulates the appetite.
Cholecystokinin and Oximodulina: also synthesized by the intestine, inhibiting food intake and promoting satiety after eating.
Neuropeptides also exist, ie, peptides produced by the hypothalamus which are divided into two major groups:
1.Orexigenic: those that stimulate food intake, NPY and AgRP and present action in the control of appetite and energy deposits.
2.Anorectic: those that inhibit food intake, MSM and CART, among others.
The weight loss goes beyond the simple knowledge allows, because there are a number of factors intestinal, neuronal and endocrine systems that act and interact, regulating appetite and satiety, showing, therefore, that feeding behavior does not suggest weakness or failure, but rather a disease of special treatment and delicate that it can be effective if treated early and continuously.
Speaking to Brazilian beef is the same thing as talking about football, samba, feijoada, caipirinha, and of course, the blonde ice as desired and appreciated by all!
But contrary to what we know each state is on their menu very own style of how to present their flesh, their ways of doing and enjoying.
Speaking of what would be the difference Jerky, Beef jerky or a much-talked-of Meat-Sol?
That is the question! For it is not the same thing, but which look very ... That we can not deny!
The sun-dried meat is a food for the rich people of the Northeast, is a meat that goes through a process of salting and drying is carried in the wind and the sun. Hence the name "Meat-de-Sol", with that she preserves its reddish color. His salting is much lighter than the beef jerky or dried meat. Your deadline for consumption should not spend one week after his cure.
Other names as it is known are meat-of-wind-and meat-the hinterland.
And the dried meat like it?
The dried meat also known as beef jerky, goes through a brining much stronger than the sun-dried meat, his process is very similar, it is taken to the wind and sun to dry or undergoes greenhouses appropriate, making its activity acquosa arrive at most 10%. You also need to go through several changes of water to get to the right point of cooking, but most of its nutrients are lost. Its use is most common in the Northeast where it is known as the "flesh-of-ceará", or simply "payola." Their biggest use is for the preparation of feijoada.
And the jerky, as would define then?
The jerky it comes to beef, which is cut into "blankets" and then immediately is salty, dry or in brine. Here the state that consumes the most, is the South of Brazil, specifically Rio Grande do Sul, which is in the form of the famous rice-Wagoner, kitchen dish emblematic of the Pampas.
And how could we not end this matter, how about a recipe for home-made, no frills and that appeals to many diners?
This month of July has been pretty cold and even "warm" use some features, and one of them is the wine.
Two years ago I became interested in studying a little of this amazing universe that are the wines and every day there is something new to learn, no end that matter besides being a delight! And this winter I will give you some tips.
The wine is made from grapes, so far ... but we all know there is a huge variety of types of grapes and wines produced with them and most impressive is that each grape is very different from the other and depending on the personal taste of each is defined our preference. To find grapes that most please you recommend the same experience. Go to a winery or grocery store and spend some time in the aisles of wines, buy wines from different grape varieties, different countries and regions. Each region or country usually has a typical grape. In Chile, for example, is a typical grape Carmenère. This grape is full-bodied and harmonizes well with meats and cheeses. I particularly prefer softer grapes, my favorite is the Pinot Noir, but do not be swayed, try and make your own choices.
Actually, what I understand about wine is the most important thing is to share this drink with friends, boyfriend and people we like, often the best wines are those who drink in good company and not the most expensive!
So choose your company and toast with wine, plus a delicious moment will feel much warmer this winter!
Ghee is produced by heating fresh butter, unsalted and without addition of any chemicals, until it becomes a liquid golden and translucent and characteristic scent. During this process, lactose and other coagulated milk solids are removed, can then be consumed by people with lactose intolerance. After filtering the impurities becomes in a very pure oil. As a result, the support Ghee high temperatures without creating toxins. In addition to more nutritious, enhances the flavor and aroma of the preparations.
Ayurveda recommends browning quickly with ghee, the seasonings to be used in the meal, as it helps transport of lipid soluble portion of seasonings for cell membranes consist of lipids.
Olive oil is famous among nutritionists for Western help clear the bile ducts and liver. According to Ayurvedic medicine, ghee has the same effect.
Balances the stomach acidity;
And distribute the nutrients leads to all tissues of the body more effectively;
Nourishes layers finer nervous system, expanding memory and ability to learn;
Improves the absorption of food by reproductive tissue, ensuring fertility;
Soothes and strengthens the liver;
Ghee is still free lactose-free, gluten, salt, coloring and preservatives, dispensing refrigeration.