| Nutrient | Content | Reference |
|---|---|---|
| Calories | 317kCal | 317kCal |
| Proteins | 17g | 17g |
| Fats | 27.7g | 28g |
| Water | 54.4g | 54g |
| Ash | 0.9g | 1g |
| Vitamin A, RE | 20mcg | 20mcg |
| Retinol | 0.02mg | 0mg |
| Vitamin B1, thiamine | 0.09mg | 0mg |
| Vitamin B2, riboflavin | 0.26mg | 0mg |
| Vitamin B4, choline | 57mg | 57mg |
| Vitamin B5, pantothenic | 0.55mg | 1mg |
| Vitamin B6, pyridoxine | 0.49mg | 0mg |
| Vitamin B9, folate | 4.7mcg | 5mcg |
| Vitamin E, alpha tocopherol, TE | 0.3mg | 0mg |
| Vitamin PP, NE | 9.1mg | 9mg |
| Niacin | 5.6mg | 6mg |
| Potassium, K | 274mg | 274mg |
| Calcium, Ca | 14mg | 14mg |
| Magnesium, Mg | 34mg | 34mg |
| Sodium, Na | 99mg | 99mg |
| Sera, S | 169mg | 169mg |
| Phosphorus, P | 179mg | 179mg |
| Chlorine, Cl | 87mg | 87mg |
| Iron, Fe | 2.4mg | 2mg |
| Iodine, I | 4mcg | 4mcg |
| Cobalt, Co | 11mcg | 11mcg |
| Manganese, Mn | 0.02mg | 0mg |
| Copper, Cu | 240mcg | 240mcg |
| Molybdenum, Mo. | 9mcg | 9mcg |
| Chrome, Cr | 8mcg | 8mcg |
| Arginine | 1.15g | 1g |
| Valin | 0.91g | 1g |
| Histidine | 0.35g | 0g |
| Isoleucine | 0.78g | 1g |
| Leucine | 1.45g | 1g |
| Lysine | 1.44g | 1g |
| Methionine | 0.41g | 0g |
| Methionine + Cysteine | 0.55g | 1g |
| Threonine | 0.73g | 1g |
| Tryptophan | 0.21g | 0g |
| Phenylalanine | 0.72g | 1g |
| Phenylalanine + Tyrosine | 1.3g | 1g |
| Alanine | 1.1g | 1g |
| Aspartic acid | 1.46g | 1g |
| Hydroxyproline | 0.36g | 0g |
| Glycine | 1.14g | 1g |
| Glutamic acid | 2.72g | 3g |
| Proline | 0.79g | 1g |
| Serine | 0.67g | 1g |
| Tyrosine | 0.58g | 1g |
| Cysteine | 0.14g | 0g |
| Cholesterol | 100mg | 100mg |
| Saturated fatty acids | 6.7g | 7g |
| 12: 0 Laurinovaya | 0.02g | 0g |
| 14: 0 Myristinova | 0.19g | 0g |
| 15: 0 Pentadecane | 0.02g | 0g |
| 16: 0 Palmitic | 5.15g | 5g |
| 17: 0 Margarine | 0.06g | 0g |
| 18: 0 Stearin | 1.66g | 2g |
| 20: 0 Arachin | 0.04g | 0g |
| Monounsaturated fatty acids | 12.96g | 13g |
| 14: 1 Myristolein | 0.02g | 0g |
| 16: 1 Palmitoleic | 1.39g | 1g |
| 17: 1 Heptadecene | 0.03g | 0g |
| 18: 1 Olein (omega-9) | 11.17g | 11g |
| 20: 1 Gadolein (omega-9) | 0.36g | 0g |
| Polyunsaturated fatty acids | 4.54g | 5g |
| 18: 2 Linoleum | 4.2g | 4g |
| 18: 3 Linolenic | 0.26g | 0g |
| 20: 4 Arachidon | 0.07g | 0g |
| Omega-3 fatty acids | 0.26g | 0g |
| Omega-6 fatty acids | 4.27g | 4g |
Content
Goose bumps or follicular keratosis is one of the most widespread dermatological diseases, especially among children and adolescents, caused by the accumulation of keratin in the hair follicles. Having a multifactorial and not fully understood nature, this disease can be called a cosmetic defect rather than a real health-threatening condition.
As a rule, the extensor surfaces of the shoulder, forearm, as well as the buttocks and thighs are affected (but in some cases, the appearance of "goosebumps" on the face and distal extremities - shins) is noted. Keratosis is first detected in a baby in early childhood as moderate lesions and gradually progresses, becoming more extensive during the second decade of a child's life. It is believed that the development of keratosis is based on a genetic mutation (presumably in the gene encoding the formation of filaggrin, a structural protein of the skin) and a violation of transmission in specific signaling pathways, which together leads to a violation of the barrier function of the stratum corneum of the skin. In addition, being harmless in itself, follicular keratosis is often combined with atopic dermatitis, ichthyosis vulgaris, obesity, and even diabetes.
The most widely accepted theory for the development of "goosebumps" on the hands and feet suggests an abnormal keratinization of the follicular epithelium, causing the formation of funnel-shaped keratinized plugs. Those, in turn, lead to the development of erythema (excessive redness of the skin), peeling, the formation of inflammatory papules (elevations or tubercles), which are a characteristic sign of follicular keratosis. The latter, as a rule, manifests itself in the winter months and is probably associated with a low moisture content in the air.
As far back as the last century, scientists have hypothesized the role of vitamin A in maintaining healthy skin function. And although the scientific base has not yet been accumulated, a number of studies clearly demonstrate that a deficiency of this fat-soluble vitamin is involved in the development of follicular keratosis.
Vitamin A plays an important role in a wide range of physiological processes, including night vision, immune response, cell division and specialization, and cell-to-cell communication.
This vitamin enters the human body with food in the form of two forms:
Interestingly, the level of vitamin A in the blood of patients with follicular keratosis in most cases is normal, and this makes us pay attention to another organ, no less important in the context of metabolism: the liver. It is here that fat-soluble vitamins that come with food or supplements accumulate and it is from here that they are released into the systemic circulation if necessary. In addition, about 5% of the total amount of vitamin A is found in adipose tissue and lymph nodes, but in the skin, eyes and other epithelial structures (i.e., in those places where the metabolism of this vitamin is critical), its concentration is so small, which is difficult to determine.
It is the liver - the central "factory" of metabolism - that plays one of the key roles in maintaining an adequate level of fat-soluble vitamins in the body, not only acting as their depot, but also contributing to the formation of bile, without which the metabolism of fats and fat-like substances is impossible. Entering the initial sections of the intestine, into the duodenum, bile acts as an emulsifier - it “crushes” large fat molecules into small droplets, which facilitates the effect and prolongs the contact of pancreatic (pancreatic) and intestinal juices with them. In addition, the liver helps activate lipase, one of the main enzymes that help convert large fat molecules into smaller structural units (fatty acids and glycerol) that are absorbed in the lower digestive tract.
Thus, not only a sufficient intake of vitamin A, but also its adequate metabolism, primarily associated with maintaining the normal function of the gastrointestinal tract, ensures the normal barrier function of the skin and prevents the development of a number of dermatological diseases.
Therefore, when “goosebumps” are detected on the arms and legs, a prerequisite for treatment tactics is laboratory and instrumental diagnostics of the state of the digestive tract organs:
Measurement of the level of retinol (one of the active forms of vitamin A) in the blood serum is considered to be of little indicative. First, because of the wide range of reference values. Secondly, a significant decrease in the concentration of retinol, as a rule, occurs only with a pronounced violation of liver function that occurs in a number of serious diseases and infections. Finally, the indicator itself is quite variable: the concentration of circulating retinol is influenced by factors such as the acute phase of inflammation, pregnancy, and micronutrient deficiencies.
Evidence-based medicine emphasizes that there is no cure for follicular keratosis (since its development is associated with the presence of a genetic mutation). However, although the scientific base is still insufficient (and therefore many mechanisms remain unknown or poorly explained), the first works on the influence of diet on the course of the disease are beginning to appear.
In particular, positive dynamics is noted in patients who exclude gluten-containing products from the diet:
(Gluten, or gluten, is a group of related proteins found in a number of grains: rye, barley, wheat, bulgur, couscous, and spelt. See our article for more details.)
A direct link between gluten consumption and follicular keratosis is debatable. However, it is reliably known that in the presence of a genetic predisposition and, in particular, inflammation in the digestive tract, cereal proteins contribute to direct damage to the intestinal villi (due to which the processes of absorption of nutrients from the intestinal lumen occur), in other words, malabsorption syndrome develops and in particular vitamin A deficiency.
For similar reasons, it is recommended to limit the consumption of highly allergenic foods: milk, peanuts, and in some cases, chicken eggs. Although their use is not directly related to the development of "goosebumps", they definitely exacerbate inflammatory processes in the intestines, especially in the presence of "favorable soil": dysbacteriosis, impaired carbohydrate metabolism, and obesity. This is due to the fact that large, heavy protein molecules (which normally should not pass through the epithelial layer of the intestine), being absorbed from the intestinal lumen, enter its submucosal layer - the place where immune cells accumulate. The latter recognize genetically alien sequences and start a chain of immunological processes - systemic inflammation develops. And any inflammation in the digestive tract can sooner or later affect the skin in the form of psoriasis,
For this reason, the preparation of a diet for patients with any dermatological diseases should be carried out individually by a nutritionist or nutritionist and be sure to provide for aspects that are gentle on the digestive system (for example, with a pronounced inflammatory process and the resulting malabsorption syndrome, it is worth considering the intake of thermally processed food with minimization and / or temporary excluding raw vegetables and fruits).
In addition, in the absence of cholelithiasis, gastritis and peptic ulcer in the acute stage, it is recommended to include bitter herbs, spices and some root crops in the diet - ginger, black radish, chicory root, artichoke, sage leaves, arugula, Brussels sprouts. They perfectly stimulate the outflow of bile, thereby facilitating the absorption of fat-soluble vitamins. The contraction of the gallbladder with the subsequent flow of bile into the lumen of the duodenum is directly facilitated by foods rich in fats: olives, fatty fish (salmon, sardine, herring), vegetable (olive, linseed, pumpkin, avocado oil) and animal oils (ghee ghee ).
It is also necessary to monitor the sufficient consumption of protein foods, both of animal and vegetable origin: the main physiological functions of proteins are to build and repair tissues (which are constantly updated), mediate physiological functions and provide cells with energy.
Adequate daily fluid intake is a prerequisite for maintaining the health and functions of the skin: water in the body mainly acts as a solvent, transport carrier, maintains the volume of circulating blood and regulates body temperature. Lack of water can cause tissue dehydration and functional disorders (including inflammation), and dry skin contributes to the development of follicular keratosis.
Studies show that drinking more than two liters of water per day significantly affects the physiology of the skin and contributes to both superficial and deep hydration. To calculate the individual need for water, there is a formula: 30-35 ml per 1 kg of weight.
At the heart of the local treatment of follicular keratosis is the main rule: thorough moisturizing of the skin. Various emollients are used, many of which are sold without a prescription (but in any case, they should be prescribed by a dermatologist). Doctors often prescribe keratolytic drugs that help exfoliate dead, keratinized skin cells. So, many studies show a positive effect when using creams with 6% salicylic acid or 20% urea.
Retinoids, chemical peels with 70% glycolic acid and laser therapy are also often used topically. All procedures are carried out in specialized clinics and require a preliminary consultation with a dermatologist - any drug, whether it is a goose bumps cream or peeling, has a number of contraindications for use and side effects.
Thus, follicular keratosis, having a close relationship with inflammatory processes in the body, requires local therapy selected by a dermatologist and lifestyle changes (an integrative nutritionist will help with this). Creating an anti-inflammatory nutrition protocol, reducing stress levels, proper sleep hygiene - the combination of these factors ensures a successful and lasting remission.
Gooseberries are a very popular berry. It is popularly called northern grapes or small kiwi, because in appearance and taste gooseberries are a bit like this fruit. The gooseberry is not inferior to the content of vitamins and nutrients.
A very popular gooseberry preparation is jam, but messing with jam for a long time. A very simple and quick way to harvest gooseberries for the winter is freezing. Remember that only good, fresh berries are frozen. Therefore, immediately discard the spoiled and rotten ones. It is also necessary, before freezing, to remove the tails and tips from the gooseberries.
You need to freeze gooseberries in portions in order to use one portion for cooking one dish, since it cannot be re-frozen. You can make compote from frozen gooseberries in winter, add berries when baking muffins, and use them to make sauces.
Recipes with gooseberries
Step 1
For work, we need fresh gooseberries, a kitchen towel, scissors, freezer bags.
Step 2
Sort the gooseberries, remove the spoiled berries, cut off the ponytails and tips with scissors.
Step 3
Rinse the gooseberries well under running water.
Step 4
Dry the berries.
Step 5
Divide gooseberries into freezer bags. Remove as much air from the bags as possible. Send to the freezer for storage. Frozen gooseberries are ready.
Step 1
For work, we need gooseberries - 1 kg, 150 sugar - 150 grams, water - 500 ml, scissors, a kitchen towel, a saucepan, plastic containers for freezing.
Step 2
Sort the gooseberries, removing spoiled and damaged berries. Cut off the ends of each berry on both sides.
Step 3
Rinse and dry gooseberries.
Step 4
Put the prepared gooseberries in plastic containers for freezing.
Step 5
Pour in chilled syrup. For syrup, bring sugar and water to a boil. Boil 2 minutes. Cool down.
Step 6
Close the containers with lids and send to the freezer for storage.
Step 1
For work, we need gooseberries - 1 kg, sugar - 200 g, a kitchen towel, a blender, scissors, a plastic container for freezing.
Step 2
Sort the gooseberries, removing the damaged berries. Trim the tails on both sides.
Step 3
Rinse the gooseberries well and dry.
Step 4
Combine gooseberries and sugar.
Step 5
Grind with a blender to a puree.
Step 6
Pour puree into freezer containers. Close the lid. Send to freezer for storage. Frozen gooseberries with sugar are ready.
Everyone may encounter a case when you need to butcher an ungutted bird on your own. Following our instructions, it will not be difficult to cut a domestic goose into portioned pieces.
We start cutting from the moment when our goose is hacked and cleaned of feathers. Pen cleaning can be done in two ways:
1. Dry plucking
The goose must be plucked immediately after slaughter, so that the carcass does not have time to freeze. Tie the paws and wings of the bird with a rope - it will be more convenient to pluck a wild or domestic goose correctly.
Start plucking from the breast to the end of the abdomen. Then you need to remove all the feathers from the subclavian cavity and pluck the back. First, pull out the feathers, and then proceed to the fluff, immediately preparing suitable containers for the removed fluff and feather. After the feather and down are completely removed, the goose should immediately be scorched with a gas burner or blowtorch.
2. Plucking with water
If you are going to pluck a goose carcass that has already cooled down, then just hold it for a couple of minutes in hot water, after wrapping it with gauze. Pinch in the same way as in the first method described above.
Recipes with whole goose
Step 1
Our goose is plucked, washed and dried. We will place it on an oilcloth or a large cutting board.
Step 2
Cut off the joints of the paws and the extreme part of the wings. Remove all remaining feather stumps by carefully examining the goose carcass.
Step 3
Let's make a neat transverse incision in the lower abdomen of the carcass, trying in no case to touch the internal organs of the goose.
Step 4
We will get the giblets by hand so as not to violate their integrity. You should especially pay attention to the gallbladder, located near the liver (do not crush it, otherwise everything that the bile gets on will go rancid).
Step 5
Gently cleanse the liver from the gallbladder, the stomach - from the contents and the hard inner shell, the heart - from the films. We tear out the trachea by feeling it in the upper part of the cavity and pulling it down to the incision on the abdomen. Let's remove the excess fat (it will come in handy for pates, so you can melt it right away, or send it to the freezer to melt goose fat when a decent amount has accumulated).
Step 6
On crow's feet, cut off the claws and remove the skin with a sharp knife.
Step 7
Place our towel-dried goose carcass and all edible giblets in a large saucepan, cover with a clean towel or loose lid. We will send the bird for a couple of days to a cold basement or to the zero chamber of the refrigerator. This is necessary for the proper maturation of poultry meat. Gutted birds are sometimes hung on special hooks in basements or cold cells. In some cases, during the maturation process, goose carcasses are in special muslin bags. Choose a convenient way for you to store poultry carcasses! Enjoy cooking many delicious dishes with goose meat!