Health topic

Too much, too fatty, too hectic

Too much, too fatty, too hectic

Today, indigestion and lipid metabolism disorders are wide-spread and are among the so-called common civilisation diseases.
Fast food, fatty snacks, hidden fat, the frantic pace of life and stress - insufficient bile combined with excessive fat contents in the food consumed can lead to noticeable disorders in the digestive system or even long-term lipid metabolism disorders.
 
Both digestion and lipid metabolism can, however, be balanced by observing a healthy diet supported by high-quality herbal remedies produced from artichoke leaves such as Cefacynar^®.

Digestion and lipid metabolism

Our digestive system consists not only of stomach and intestines but also comprises pancreas, liver and gall.
The main digestive action takes place in the small intestine where the individual food components are completely degraded.
However, to degrade fats, the small intestine depends upon the pancreas, liver and gallbladder since bile is needed for the organism to split and transport fat substances.
Bile is produced from the liver. Afterwards, transportation takes place through the bile ducts into the gallbladder. Together with the secretion of the pancreas, bile flows into the duodenum where the fat digestion takes place.
Once fat has reached the blood, it is transported by way of special vehicles, the so-called lipoproteins. These lipoproteins fall within two categories, i. e. low-density lipoproteins (LDL), which transport food fats and cholesterol into the tissues, and high-density lipoproteins (HDL), which are responsible for transporting cholesterol back into the liver.
 
Fat and cholesterol are essential components of the human body. Fat is an important source of energy, while cholesterol plays a major role in cell formation and is a precursor of formation of hormones and bile acids. Cholesterol is both taken in by way of food and produced within the body.
 
Food that is too rich and fatty as well as stress or mental pressure can result in indigestion. Symptoms may be a bloated feeling, stomach pains, nausea, flatulence or constipation. In many cases, this is due to disorders in the liver-gall system, insufficient peptic juices or insufficient bile production.

A vegetable gets ahead

The artichoke not only is a traditional vegetable delicacy, but also serves as a medicinal plant.
The plant with the botanical name Cynara scolymus is a member of the Asteraceae family, closely related to the thistle and native to the Mediterranean area. Its popular name is derived from the Arabic word "ardischauki", which means ground thorn. The cabbage-like, hardy plant has a tuberous root that can reach up to 2 m deep into the ground. The artichoke is known only as a cultivated plant rather than a wild plant.
 
As early as 500 BC, the artichoke was a popular delicacy in ancient Egypt. It was a luxury vegetable both for wealthy Romans and the European dynasties of the 18th century. From the 15th century on, the artichoke got to England by way of France, and in the 18th century, it even reached the US.
Thanks to cultivation, nowadays the tasty and easily digestible vegetable is no longer reserved for a privileged minority.
 
The edible part of the artichoke is from the immature flower bud or rather the fleshy bases of the thick scalelike bracts as well as the receptacle to which the bracts are attached, known as the "heart".
The vegetable has a piquant taste that varies from slightly tart to bitter. It is easily digestible since its active ingredients have a positive effect on stomach, liver and gall. Since ancient times, the digestive properties of the artichoke have been recognised.
 
Furthermore, the artichoke has a high content in the vitamins B1 and C as well as the minerals iron, calcium and magnesium and the carbohydrate inulin, which leads us to the medicinal use of the plant.
 
Effective natural remedies can be extracted from the artichoke's leaves and used to cure the following complaints:

• indigestion with symptoms such as a bloated feeling, stomach pains, nausea, flatulence
• unbalanced lipid metabolism
• indisposition after consuming fatty food

The artichoke as a medicine

The ingredients responsible for the specific effect of the artichoke are found in the big leaves that originate from the plant base. The receptacles and husks, however, have only a slight medicinal effect.
The artichoke's ingredients stimulate the secretion of bile in the liver cells and regulate lipid metabolism. Cholesterol levels and blood lipid concentrations are regulated ensuring a long-term protection of the blood vessels against arteriosclerosis.
The ingredients of the artichoke have an anti-oxidative effect, i.e. they bind free radicals that play an important role in the development of many diseases. Furthermore, the artichoke protects the liver against the impact of toxic agents.
 
Cefacynar^® capsules contain a highly concentrated dry extract from artichoke leaves..

Some useful tips

• consume low-fat food
• prefer vegetable fats
• eat slowly and consciously
• chew well
• have several small meals over the day
• eat regularly
• avoid food and drinks that are too cold or too hot
• avoid stimulants (alcohol, nicotine, caffeine)
• regulate bowel movement
• reduce overweight
• exercise in fresh air
• reduce stress by applying relaxation techniques


• Artichokes - Recipes
  Consume artichokes boiled rather than raw.
   
  For gourmets: Wrap artichoke bases together with a slice of ham and some grated cheese in puff pastry. Spread egg yolk or water on the pastry and dredge with sesame seeds. According to size, bake in the oven at 200°C for approx. 15 minutes.
   
  The classical version: Artichoke bases dipped in vinaigrette or melted salted butter.
   
  As fingerfood: Artichokes with dips: Chives dip (mustard, yoghurt, lemon juice, chives, salt, pepper, sugar), tomato dip (boiled tomatoes cut into pieces, sambal olek, oil, vinegar, salt, cumin seed).