Sweat and sweating

Today’s topic is about sweat, sweat glands and sweating.

This stems from an article I read this morning discussing whether we shower ‘too much’. It quoted a study conducted by the University School of Nursing in Columbia, which claims we don’t need to wash once a day.

The idea being that the body does a good job of managing it’s own bacteria and too much soap can kill off the good stuff. According to the study, showering twice a week is enough, as long as you are regularly washing your hands and changing your clothes.

Scott has recently been studying Biology and this article created a discussion about sweat and sweat glands.

Maybe it doesn’t get as hot and humid in Columbia as Queensland.

I am sure that most of us have found that a crowded train or bus can sometimes be a bit smelly at the end of a hot summer day. Usually this is a result of sweating and for some people this means body odour.

Sweat itself isn’t smelly at all; it’s the bacteria that feed on the sweat and some of the expelled toxins that cause the offensive odour.

Showering doesn’t actually damage the skins bacteria; it’s the soaps we use that can do this.

 The technical stuff …

Sweat glands are used to regulate temperature and remove waste by secreting water, sodium salts, and nitrogenous waste (such as urea) onto the skin surface.

We have two different types of sweat glands: eccrine sweat glands, which are distributed over the entire body, and apocrine sweat glands, located on the scalp, armpits, and genital area.

Interesting fact – we are born with anywhere between 2 million and 4 million sweat glands. The number of such glands we have will determine, in part, how much we sweat. As we age, our sweat glands actually decrease in size and become less effective.

As the body’s’ temperature rises, it will automatically perspire to release salty liquid from the sweat glands to help cool it down.

This is controlled by our autonomic nervous system, which cannot be consciously controlled. However, certain emotions, such as anxiety, anger, embarrassment, or fear, can prompt us to sweat more.

 Sweating is beneficial

The skin is the largest organ of the body, and serves important roles just like any other bodily organ. Sweating actually helps the body in many ways:

– It maintains the body’s temperature to keep it from overheating

– Sweat expel toxins, which supports proper immune function and helps prevent diseases related to toxic overload

– It kills viruses and bacteria that cannot survive in temperatures above 37 degrees Celsius.

– Sweat also cleans the pores, which will help eliminate blackheads and acne.

Despite its many health benefits, most of us use some kind of product to control or stop the sweating process.

 And body odour…..

 There are many different factors that can contribute to body odour.

Some studies into body odour have revealed that our diet plays a large role. This is probably due to the sweat expelling the toxins from the body.

This subject, however, maybe a topic for another post.

Until the next one,

 

Live clean n prosper

Red wine and Chocolate

Well, according to Saturdays Courier Mail, it’s official. Ladies, red wine and chocolate are healthy! Love it!

I have always said that these 2 items are good for us, as long as they are of good quality and consumed in moderation.

 The article states; ‘women are less likely to develop diabetes if they indulge in moderate amounts of red wine and dark chocolate.

A study of 64,000 women found that those who consumed more antioxidants slashed their chances of getting the disease by 27%. The participants consumed 15% of their antioxidants from red wine.’ ‘The study concluded the compounds in wine outweigh the damage of alcohol, provided women consume less than a glass a day.’

Healthy Chocolate

 At the beginning of the year I wrote about the many health benefits of raw cacao. One of those being, that Raw Organic Cacao has over 40 times the antioxidants of blueberries. Therefore, to get the most health benefits from chocolate, you have to consume a very dark and preferably ‘raw cacao’ product.

Your average chocolate bar from the service station probably won’t fit the criteria.

 Keep in mind that a good quality dark chocolate should contain very little sugar and additives. These ingredients will undo the benefits. I shared my healthy chocolate recipe in February.

Red wine

 Grapes are rich in many antioxidants. These include resveratrol, catechin, epicatechin and proanthocyanidins.

These antioxidants, especially resveratrol and proanthocyanidins, are believed to be responsible for the health benefits of red wine.

Proanthocyanidins may reduce oxidative damage in the body. They may also help prevent heart disease and cancer.

 Resveratrol is found in grape skin. This antioxidant has been linked with many health benefits, including fighting inflammation and blood clotting. Resveratrol has also been linked with reducing the risk of heart disease and cancer.

 Red wine was found to be particularly beneficial to lowering the risk of developing diabetes. The polyphenols in red wine actually help to manage blood sugar levels.

 Small amounts of red wine are linked to more health benefits than any other alcoholic beverage.

 People who drink approximately 150 ml of red wine a day seem to be at about a 32% lower risk of heart disease than non-drinkers.  However, a higher intake increases the risk of heart disease dramatically.

 Drinking small amounts of red wine may reduce the risk of heart disease by helping to retain the “good” HDL cholesterol in the blood. Oxidative damage and the oxidation of the “bad” LDL cholesterol may also be reduced by up to 50%

However, there is a fine line between moderate and excessive intake.

 Moderate intake of red wine is defined as 1-2 glasses (100 to 200 ml) per day. It is also recommended that you have at least 1–2 days a week without alcohol.

There are, of course, other sources of antioxidants, such as green tea, blueberries and other fruits and vegetables.

However you get your antioxidants, enjoy it.

Till the next post,

 Live clean n Prosper.

The many virtues of Mushrooms

Today I’m going to continue to write about Mushrooms.

Researching last weeks post shed some light on the other great virtues of this vegetable (or fungus).

Mushrooms are fat free,

They are also low in calories, cholesterol free, have very low levels of sugar and salt; they provide a valuable source of dietary fibre, as well as several vitamins and minerals.

A 100g serving of mushrooms contains more dietary fibre (2.5g) than 100g of celery (1.8g) or a slice of wholemeal bread (2.0g).

Apart from containing Vitamin D, mushrooms also contain:

  • Thiamin/Vitamin B1 – which controls the release of energy from carbohydrate, which is needed for the normal functioning of the brain and nervous system.
  • Riboflavin/Vitamin B2 – a vitamin that helps to maintain healthy red blood cells and promotes good vision and healthy skin.
  • Niacin/Vitamin B3 – helps to control the release of energy from protein, fat and carbohydrate, which keeps the body’s digestive and nervous systems in good shape.
  • Vitamin B5 – plays a number of essential metabolic roles in the human body, including providing assistance with the production of hormones.
  • Folate/Vitamin B9 – which is essential for the formation of red and white blood cells in bone marrow and is an important factor in healthy growth and development.
  • Biotin/Vitamin H – Is essential in the metabolism of proteins and carbohydrates.

Although these vitamins are also found in many vegetables, they are lost when cooked in boiling water: as mushrooms are rarely prepared with boiling water, they retain their valuable vitamin content when eaten.

Minerals as well,

Mushrooms also contain many beneficial minerals, such as Potassium, Calcium, Iron, Zinc, Magnesium, Selenium and Ergothioniene (a naturally occurring antioxidant).

Recent research also found that most mushrooms [White Buttons and Cups, Brown Portabellos, and the exotic cultivated Shiitakes and Enoki mushrooms] are rich in the non-starch polysaccharides (NSP) chitin and beta-gluten. These NSP can help to reduce blood cholesterol and protect against heart disease.

Stuffed Mushroom Recipe

After writing the last post, I found a great Stuffed Mushroom recipe.

I have tried to cook different versions of ‘stuffed mushrooms’ in the past and the results have been average.

This one (originally from delicious.com.au) with some small changes was great.

Easy to make and very tasty.

INGREDIENTS (for 4)

8 Portobello (or large flat) mushrooms

50g unsalted butter

2 tbs extra virgin olive oil

1 onion, finely chopped

2 garlic cloves, crushed

12 sage leaves, finely chopped

125g fresh breadcrumbs

200g Camembert cheese (or brie), rind removed, chopped

1 egg, beaten

Juice of 1 lemon

 METHOD

 1. Preheat oven to 200°C. Place mushrooms on a paper-lined baking tray.

2. Heat a frypan over medium heat. Add butter, oil, onion, garlic and sage, and cook gently for five minutes until softened. Transfer to a large bowl.

3. Add breadcrumbs to the onion mixture and stir to combine.

4. Add the egg and half the cheese. Combine well, then spoon generously into the mushrooms. Top with remaining cheese.

5. Place mushrooms in the oven and roast for 15-20 minutes until golden on top.

6. Arrange mushrooms onto serving dishes and drizzle with lemon juice.

 

I hope you enjoy this also.

 

Till the next post,

Live clean n Prosper.