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Prompt: Gastronomic Bloomington Project Two Part - Essay Example

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“Dietary total antioxidant capacity is inversely related to central adiposity as well as to metabolic and oxidative stress markers in…
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Prompt: Gastronomic Bloomington Project Two Part
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Download file to see previous pages This presents the results of cross sectional study used to investigate the relationship between TAC and adiposity oxidative stress and other metabolic markers in healthy young adults. The BMI was based on the weight and height squared. Normal weight was categorized as (18.5-24.9 kg/m2), and overweight (25-29.9 kg/m2), while obese was (BMI ≥ 30 kg/m2). It was found that dietary TAC values have an inverse relationship with glucose, lipid biomarkers and central adiposity measurement in young adults. Therefore, TAC is particularly useful assessing the health benefits of the total cumulative antioxidant capacity derived from food intake. Nevertheless, there was an independent and inverse relationship between ox-LDL concentration and both dietary and plasma TAC. This suggests that the antioxidant rich diet plays a putative role. In this study, the anthropometric determinants that were taken were based on the standard measurements procedures.
This article provides a basic analogy of the Georgian style diet that explains the enviable culinary tradition of Georgia. The rich culture of Georgia is explored, and variety of recipes is offered. The article also explains the reason for increasing demand for Georgian culinary arts and recipes all over the world. From the article, it is easy to determine the reason for high prices associated with the Georgian culinary tradition. The main outstanding point about this article is the explanation of the value that consumers place on the recipe, and their cooking styles, as opposed to the food itself, be it dumplings, mushrooms or exotic dishes or herbs.
Gao-feng Yuan, Bo Sun, Jing Yuan, Qiao-mei Wang. “Effects of different cooking methods on health-promoting compounds of broccoli”. Journal of Zhejiang University. 2009. Vol.10. No.8 P.580~588. Print.
This book analyses the effects of various domestic cooking methods, such as steaming, microwaving, frying, boiling, or stir frying on the nutrients and other health promoting ...Download file to see next pagesRead More
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