FOOD AGAINST TOS

Scientists provided capsaicin, a cough stimulant based pepper, ten healthy volunteers and non-smokers. They then compared the reaction of those who took bromine those who drank a placebo-which should not have any, effect and that were treated with codeine, a common ingredient in cough remedies. Theobromine was the most effective treatment. Experts say that more evidence on the effects of the new drug, especially for persistent coughs and colds or flu will be needed. For some doctors, it is still unclear whether the bromine can suppress cough or clear mucus from the lungs. This research adds to others that have found the benefits of chocolate on health. Dutch researchers recently revealed in the medical journal The Lancet chocolate has a chemical called catechize which helps prevent cancer and heart disease. Onion syrup is the ancient practice of placing an onion at the head of the bed to relieve the discomfort of cough. It is impressive, as the cough disappears almost entirely the next day. However, there is also another very effective remedy is to produce a syrup of onion. Pour a medium sized onion, chopped fine in a liter of boiled water and leave for 3-5 minutes. Then strain the mixture and soak a clean cloth or a gauze in the resulting liquid. Apply them on your chest until cool. This will help to dilate and bronchial secretions that have accumulated forcing cough are removed. It is an antioxidant and anti carcinogenic. Average raw onion a day prevents clots, fights asthma, chronic bronchitis, diabetes and atherosclerosis, its aroma is tested against nocturnal cough in children. It is the oldest natural medication is known, there is evidence of their use by physicians in Mesopotamia. Fruits and vegetables chard and spinach, artichokes, squash, cabbage (kale or cabbage), cauliflower or pellet, Brussels sprouts, mushrooms, peas and beans, green beans, leeks, chard, beets, radishes, Oak leaf lettuce, winter vegetables are berros¿. During these months, few people will escape from respiratory ailments such as a cold or bronchitis. Cough is the most common symptom of so frequent as unwelcome respiratory diseases. We leverage we have at our disposal seasonal vegetables with useful properties to these conditions so annoying. For example, alluvium vegetables  are musicology and antiseptic properties: soften the mucus favor the expulsion of mucus and act against germs (bacteria or viruses) causing or aggravating the condition. Inhalation of the substance that gives off an onion or other vegetable aliácea helps clear mucus and can even relieve cough. The sulfur compounds that form the essential oil of these food passes quickly into the blood upon arrival to the stomach and removed then the lungs. This makes the few minutes of eating onion or garlic breath acquires the characteristic smell. These sulfur compounds exert an antispasmodic, mucolytic (facilitate removal of mucus) and antibiotic action. Therefore, disorders of the respiratory tract (sinusitis, bronchitis, pneumonia) improved with the consumption of these foods, preferably raw or steamed little. Borage soothes and relieves the respiratory mucosa. This vegetable, winter Tanzanian contains mucilage of emollient (softener). Boiled in broth, is beneficial for respiratory conditions. The lack of vitamin C reduces resistance to infections, which can compromise our health for days or weeks. Vegetables from the cabbage family are the richest in vitamin C and citric acid, which enhances the beneficial effect of this vitamin. Also considered important source of natural antioxidants anthocyanins (purple), beta-carotene (yellow-orange-red, masked by chlorophyll) and sulfur compounds. The most advanced research indicates the ability of these substances to prevent the growth of tumors, although no scientific consensus and there is much ground to study. The richness of these vegetables sulfur promotes these sulfur compounds related to the very particular smell that are formed during cooking. Moreover, our body needs vitamin A to maintain in good condition the skin and mucous membranes (including those lining the interior of the bronchi) and reduce the risk of respiratory disease. The carrot is the most abundant food in beta carotene, an antioxidant that has just transformed in the intestine into vitamin A as the body needs it. Turnip greens, turnip greens, in addition to its wealth of folate, vitamin C and vitamin E, beta-carotene contained in large quantities. The seasonal leafy vegetables (chard, spinach, endive, borage oil) are rich in folate and fiber and also provide beta carotene (the orange in these vegetables is masked by the pigment chlorophyll) and vitamin C (except endive). As in the rest of vegetables, the outermost leaves are the vitamin-enriched. Beta-carotene or pro vitamin-A is not destroyed by heat, so this substance is not diminished by cooking food. With a large intake of these vegetables will improve the condition of the bronchial mucosa and will relieve cough. kiwi, lemon, mandarin, orange, grapefruit, tropical fruits , dried fruits are fruits This season you should consume to provide us with vitamins. In fact, vitamin abundance is one of the main hallmarks of any fruit, although some contain vitamins that are barely in others. All winter fruits are rich in ascorbic acid or vitamin C. Citrus fruits are the primary source of this vitamin, except guava and kiwi concentrate more of this nutrient. Also contain organic acids such as citric, giving them slightly acidic flavors. The latter enhances the action of vitamin C. Vitamin C also in winter fruits highlights the high carotenoid content, plant pigments with antioxidant capacity. These fruits also abundant fiber, mostly soluble: pectin and mucilage. In citrus, fiber (pectin) is concentrated in the white part that covers the pulp, that there is no need to discard. The color of oranges, tangerines and grapefruit is provided by the beta-carotene, which took advantage of its beneficial properties. The energy value of winter fruits is determined by the content of simple carbohydrates (glucose, sucrose, and especially fructose). The ratio is different depending on the species, there were important variations within the same species. The richest in sugars are dried fruits  followed by tropical. Cherimoya ripe loquat, persimmon, mango and pineapple The best way to harness the nutritional qualities of any fruit is consuming raw. Should not be exceeded at bare as the outermost, just under the skin, part is concentrating most vitamins. If you choose to take it with skin, do not forget to wash it to remove any traces of pesticides and other contaminants that may be concentrated in the skin. Fruit slicing involves putting foods greater surface contact with oxygen, so that the loss of vitamins through oxidation is increased. Therefore, it is best to split it right at the moment you will be eating. The same applies to smoothies and purees: if we get all the vitamin content we consume immediately after making them.