A deficiência de vitamina K2

A deficiência de vitamina K2, também chamada de menaquinona, causa sangramento nas gengivas e, deixada sem intervenção, provavelmente progredirá para os próximos três estágios da doença periodontal, o que pode resultar em perda de dentes e doenças graves. Descubra mais no artigo ao lado a importância da vitamina k2 na sua saúde!

 


Pesquisa indica que não há dose segura de agrotóxico

 

 

 

 

 

 

RIO – Uma análise de dez agrotóxicos de largo uso no País revela que os pesticidas são extremamente tóxicos ao meio ambiente e à vida em qualquer concentração – mesmo quando utilizados em dosagens equivalentes a até um trigésimo do recomendado pela Agência Nacional de Vigilância Sanitária (Anvisa). Encomendado pelo Ministério da Saúde e realizado pelo Instituto Butantã, o estudo comprova que não existe dose mínima totalmente não letal para os defensivos usados na agricultura brasileira.

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How to Detox Heavy Metals to Help End Exhaustion and Chronic Fatigue

 

Cómo desintoxicar los metales pesados para terminar con el agotamiento y la fatiga crónica.

Artículo en Español: https://articulos.mercola.com/sitios/articulos/archivo/2018/04/08/desintoxicacion-de-metales-pesados-para-terminar-con-la-fatiga.aspx

STORY AT-A-GLANCE

  • Metals that are particularly detrimental to mitochondrial function include aluminum, arsenic, cesium, tin and thallium. Other toxic metals that many have in their bodies include cadmium, mercury and lead
  • When you have heavy metal toxicity, you tend to attract EMFs to your body. EMFs in turn impact your body’s metabolism and ability to effectively eliminate toxins and heavy metals
  • Excellent detoxification aids include a full spectrum low EMF infrared sauna together with sodium r-lipoic acid. Minerals such as magnesium, zinc, selenium, potassium and iodine are also important detoxification aids.

 

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Altos níveis de arsênio na água engarrafada são dectados em teste

 

Testes independentes encomendados pelo Centro de Saúde Ambiental (CEH), na Califórnia (EUA), encontraram altos níveis de arsênico tóxico nas marcas de água engarrafada Starkey, de propriedade da Whole Foods, e Peñafiel, da empresa Keurig Dr Pepper. A quantidade detectada estava acima do nível aceito e fabricantes e varejistas foram notificados.

“Os consumidores estão sendo desnecessariamente expostos sem conhecimento ou consentimento”, disse Michael Green, diretor executivo da CEH. “Os clientes normalmente compram água engarrafada a custos exorbitantemente altos, com a suposição de que é mais seguro e saudável beber do que a água da torneira, sem saber que estão ingerindo um metal extremamente tóxico ligado a defeitos congênitos e câncer.”

Em entrevista ao HuffPost, Green afirmou que os níveis exatos de arsênio não poderiam ser divulgados porque a organização está processando a Whole Foods e a Keurig Dr Pepper. Enquanto isso, a Keurig Dr Pepper anunciou a retirada de sua Peñafiel. O recall inclui todos os produtos de água mineral da marca, desde garrafinhas até os galões.

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Big data says food is too sweet

New research from the Monell Center analyzed nearly 400,000 food reviews posted by Amazon customers to gain real-world insight into the food choices that people make. The findings reveal that many people find the foods in today’s marketplace to be too sweet.

“This is the first study of this scale to study food choice beyond the artificial constraints of the laboratory,” said study lead author Danielle Reed, PhD, a behavioral geneticist at Monell. “Sweet was the most frequently mentioned taste quality and the reviewers definitively told us that human food is over-sweetened.”

The study used data posted on an open-source data science site to examine 393,568 unique food reviews of 67,553 products posted by 256,043 Amazon customers over a 10-year period. Using a sophisticated statistical modeling program to identify words related to taste, texture, odor, spiciness, cost, health, and customer service, the scientists computed the number of reviews that mentioned each of these categories.

“Reading and synthesizing almost 400,000 reviews would essentially be impossible for a human team, but recent developments in machine learning gave us the ability to understand both which words are present and also their underlying semantic meaning,” said study coauthor Joel Mainland, PhD, an olfactory neurobiologist at Monell.

The focus on product over-sweetness was striking, as almost one percent of product reviews, regardless of food type, used the phrase “too sweet.” When looking at reviews that referred to sweet taste, the researchers found that over-sweetness was mentioned 25 times more than under-sweetness.

The findings, published online in advance of print in Physiology & Behavior, indicated that over 30 percent of the Amazon food product reviews mentioned “taste,” making it the most frequently-used word.

Drilling down, the scientists found that sweet taste was mentioned in 11 percent of product reviews, almost three times more often than bitter. Saltiness was rarely mentioned, a somewhat surprising finding in light of public health concerns about excess salt consumption.

Seeking to better understand individual differences in how people respond to a given food, the scientists also looked at responses to the 10 products that received the widest range of ratings, as defined by the variability in the number of stars the product received. They identified two factors that tended to account for polarizing reviews related to a product: product reformulation and differing perspectives on the product’s taste. With regard to taste, people often rated the sweetness of a product differently. Response to a product’s smell also contributed to differences in opinion about a particular product.

“Genetic differences in taste or olfactory receptor sensitivity may help account for the extreme reactions that some products get,” said Reed. “Looking at the responses to polarizing foods could be a way to increase understanding of the biology of personal differences in food choice.”

Together, the findings illustrate the potential uses of big-data approaches and consumer reviews to advance sensory nutrition, an emerging field that integrates knowledge from sensory science with nutrition and dietetics to improve health. Moving forward, similar methods may inform approaches to personalized nutrition that can match a person’s sensory responses to inform healthier food choices.

Link Original:https://www.sciencedaily.com/releases/2019/06/190624124501.htm?fbclid=IwAR1co3dP746SWfLAXsKPMNqYzrK-Ejl2t4acZ7vGj35ZPokE9tg3ZWdi97Y