How To Get The Gunpowder In Poptropica

Articolo magico

E 'was published by the international magazine "The Chemical Educator," the article describes one of the demonstrations developed by our group (the "Scout Sparks").
E 'can read the abstract (the article and, if subscribers to the magazine) on this link .

Rosemont Theater Orchestra Pit

La differenza tra Allergie e Intolleranze Alimentari

Food Allergy

The term "allergy" comes from Greek and means "different reaction" was coined for the first time by von Pirquet in 1906 to indicate the altered reactivity of the organism against usually harmless substances.

Food allergies cause a clinical response to a particular food based on an immunological reaction. This means that food allergy occurs because a particular component ( allergen) contained in the food triggers the body's immune system.

princiapali The allergens in foods are:

• milk proteins: these are also contained in all dairy products like yogurt and cheese, which means that those who are allergic to milk protein will be for its derivatives.


• albumen : cooking eggs causes the proteins contained in the album deteriorate in part by reducing the allergenic effects.


• Vacilina : un'allergenen is contained in vegetables, nuts, hazelnuts and almonds.


• Apples and Prunoidee : allergic to plums, apricots, peaches and cherries is often due to pre-existing allergy to certain pollens and latex.


• Fish : the most allergenic cod, crustaceans, molluscs, sea.


• Meat: pork is the callergenico more than other types of meat.

The symptoms of food allergies

ulcerative stomatitis, esophagitis, doloriaddominali applicants, constipation or alternating diarrhea, recurring colic pain, enuresis (involuntary loss of urine), bone and joint pain, syndromes charged to the cental nervous system (migraine), oral allergy syndrome (swelling of the lips, itching in the mouth, swelling of the tongue, burning throat and respiratory effects asmatci).

Intolerances Food

Food poisoning include any reaction following the ingestion of a food, the reaction can be toxic (ie due to toxic substances such as pesticide residues present in or otherwise) or non-toxic (in this cast is caused by the chemical composition of the food, additives, etc. ..) Food intolerances are not caused by the presence of allergens and trigger the body's immune system. The demonstration of intolerance is caused by an enzyme deficiency ours, for example

• Lactose intolerance: is due to the fact that we lack the enziama (Lactase) Enlarged to digest lactose. This enzyme is produced in greater quantities when is small, or rather until we feed me milk and then calcium. As we age we tend increasingly to avoid reducing the milk, inevitably, the ingestion of calcium and causes reduction of production of the enzyme lactase. The absence of this enzyme causes the non-digestion of lactose (milk sugar) that passes in the first tract, ending unchanged in the area where there are intestinal bacteria that use lactose for food causing gas formation, bloating, flatulence, diarrhea. Lactose can also be found: in products of the Child, cakes, candy, ice cream, including chocolate fudge, margarine, ham and sausages of all kinds, red and white pizza. Lactose is also contained in cheese spreads, soft and semi-soft cheese such as, but not contained in the cheese.


• starch intolerance : is contained in rice and potatoes, the demonstration of intolerance is caused by a deficiency of the enzyme that enables the digestion of starch.

The symptoms of food intolerance are, in essence, diarrhea, vomiting, abdominal pain and, in some cases, fever.

To diagnose food allergy tests are used both in vivo in vitro :

• Tes skin in vivo (SPT): is based on hands sting with special surface of the forearm and the placing of allergen extracts. The predictive ability of positive SPT is less than 50% and the negative is over 90%. It appears to be an unreliable test in case of positivity to food allergy.
• In vitro tests (RAST): consists of a blood test and a series of investigations in the laboratory. The predictive power of positive RAST test is like that of SPT, is less than 50% and the negative is over 90%. It appears to be an unreliable test in to be positive for food allergy and is much more expensive.
• challenge test : is done only in hospitals, the allergens are administered and expects the triggering of the immune ystem. It 's the most reliable test ever.
• All other tests turn out to be unreliable and without any scientific basis.

Dietary therapy

The only therapy of proven efficiency in food allergies is the elimination diet for one or more foods to which a finding of hypersensitivity.

Diet Hypoallergenic:

• boiled rice
• turkey, lamb (grilled or steamed)
• fresh lettuce
• peeled pears, fresh pineapple
• extra virgin olive
• tea and sugar cane
• mineral water.

if symptoms subside should return to normal diet and observe their possible resurgence.

Expanding Trouser Waistlines

Cosa sono i Carboidrati?

• carbohydrates, also known as carbohydrates (from the greek "glucose" = sweet) are substances consisting of carbon and water.
• Based on their chemical structure of carbohydrates are classified into simple and complex carbohydrates
• simple, commonly called sugar, include monosaccharides, the disaccharides and oligosaccharides

Simple Sugars

GL UCOSIO : normally found in foods , both in free form or in the form of polysaccharide. Is the form in which they be converted to other sugars can be used by the body. Only 5% of the total amount of carbohydrate in our body is represented by circulating glucose in the blood. glycemic index = 100

FRUCTOSE : is abundant in fruits and honey, is absorbed in the small intestine and metabolized by the liver which converts it into glucose. Its glycemic index is very low, amounting to 23

galactose : not found free in nature but is linked to glucose to form lactose, milk sugar.

SUCROSE : glucose + fructose very common in nature is present in honey, beets and sugar cane . Its glycemic index is 68 ± 5

LACTOSE : glucose + galactose; is milk sugar and less sweet in the disaccharides. Its glycemic index is 46 ± 6

MALTOSE : Glucose + glucose; little in our diet is found primarily in beer in cereals and sprouts. Its glycemic index is 109

MALTODEXTRINE : maltodextrins are oligosaccharides derived from hydrolysis of starch. They are used as energy supplements and may be useful in endurance sports. Provide energy in the short to medium term without straining too much ' digestive .

Simple sugars are: fruit, honey and jam

Complex carbohydrates

STARCH : is' the reserve carbohydrate of plants. Abundant in seeds, grains, is found in large quantities in peas, beans and sweet potatoes. In nature there is in two forms, ' amylose el' amylopectin. The higher content of amylopectin and the food is more digestible.

FIBRE : are structural polysaccharides, including the most important is the cellulose . Our body is not able to use them for energy, but the their fermentation in the gut is essential to regulate the absorption of nutrients and to protect the body from several diseases. They are divided into water-soluble and not. The first chelate interfering with the absorption of nutrients, including cholesterol , the second draw water by accelerating gastric emptying. The caloric intake of fiber in the diet is zero.

GLYCOGENOSIS : is a polysaccharide similar all'amilopectina used as storage and backup source of primary energy. Is stored in the liver and muscoli fino ad un massimo di 400-500 grammi. Il glicogeno presente negli animali viene quasi completamente degradato al momento del macello per cui è presente in quantità estremamente ridotta negli alimenti.

I carboidrati complessi si trovano: nel mais, nelle patate, nel riso, nel grano, nei legumi, nelle patate e nella pasta.

Pityriasis Rosea Labia

Counting dei Carboidrati

Nonostante i progressi ottenuti negli ultimi anni nel trattamento farmacologico, la Terapia Nutrizionale, sinonimo di educazione terapeutica, resta sempre il cardine della terapia della malattia diabetica. La storia più recente recupera il ruolo essenziale nutrition therapy: the American Diabetes Association (ADA) in 1994 proposed the strategies needed to achieve a good control glycometabolic, under the name of Medical Nutrition Therapy (MNT) as an essential component in the management of diabetes and its self-control. The goals of MNT are to affect eating habits, offering appropriate choices in terms of nutrients and quantitative, with additional changes in lifestyle and promoting physical activity. To achieve these objectives it is necessary to abandon the concept of diet rigidly planned. MNT should be individualized on the basis instead of eating habits (ADA 1994) through the intervention Various professionals such as diabetologists and the nutritionist. The goal of nutritional therapy is to:
• obtain and maintain optimal metabolic control of blood glucose, HbA1c, LDL-cholesterol, HDL-cholesterol, triglycerides, blood pressure and body weight;
Improve the state of towards health through appropriate food choices and physical activity promotion;
be reached individual nutritional needs taking into account cultural preferences and personal desires and wishes and respecting the individual;
• Change the nutrient intake and lifestyle with choices for the prevention and treatment of chronic complications and comorbidities of diabetes such as obesity, dyslipidemia, cardiovascular disease, hypertension and nephropathy.

carbohydrates in the diet. The glycemic index
The CHO (commonly called sugars or carbohydrates) are the most responsible macronutrient Circulation glucose, which is influenced by both the quantity and type of carbohydrate in the meal as well as other factors (physical state of food presence of other components such as fat and fiber). The glycemic index is the benchmark in the area of \u200b\u200bincreased blood glucose, given by a type of food, and the result obtained with the reference food (of solito glucosio o pane bianco) contenente gli stessi grammi di CHO.

Counting dei carboidrati

I CHO sono il macronutriente maggiormente responsabile dell’andamento glicemico. L’aumento post-prandiale (dopo i pasti) della glicemia, dopo un pasto misto, è determinato dal quantitativo di CHO del pasto ed il fabbisogno insulinico pre-prandiale (prima dei pasti) è proporzionale al contenuto di CHO del pasto stesso.
Comunemente le persone credono che gli unici cibi che contengono CHO siano cereali, pasta e pane e non realizzano che anche legumi, tuberi, frutta, latte, bevande commerciali e alimenti impanati, contengono CHO.
Si deve comprendere che i termini CHO, amidi, glucidi, zuccheri, sono di fondo sinonimi per indicare sostanze che una volta ingerite e digerite si trasformano in glucosio e, quindi, in aumento di glicemia.
Molto spesso si dava particolare en fasi nel suddividere i CHO in semplici e complessi, in veloci e lenti ed i pazienti ritengono che lo zucchero ed i dolci debbano essere esclusi dalla cor retta alimentazione del diabetico. Più che la fonte ed il tipo ad influenzare la glicemia è il quantitativo di CHO assunti, pertanto il paziente deve es sere in grado di identificare questo quantitativo nei singoli alimenti.
La metodica più applicabile appare quella del “calcolo dei grammi di CHO”, secondo la quale bisogna contare i valori esatti dei CHO presenti negli alimenti consumati.
To find out the exact content of carbohydrate in foods may be introduced to the tables of food composition which shows the grams of carbohydrate per 100 g of product.
E 'essential to develop educational programs to enable the patient to estimate the grams of CHO in the usual portions from food you use most frequently to get to more complex ones. To do this it is vital that the patient is able to practice to weigh the raw and cooked foods, to know how to read food labels, knowing how to use alternative means to estimate the portion consumed and use tables provided by the nutritionist.