[Img: 2339180861, small]

The other day browsing a page that I had recommended nutrition, snooping saw something he did not know, but then looking further I saw that he had connections with some well-known author for me and the world of sports.

Here you had a label of a product with nutritional information in English, came the typical calorie data, its basic components, proteins, carbohydrates and fats. Then within the hydrates, which were sugars and fats within, the cholesterol, saturated fat, unsaturated, and trans (as discussed in the chapter on fat components), and added two pieces of information that I had never seen in a nutrition label: the glycemic index and inflammation factor.

The glycemic index if you know what it was, but not "inflammation factor". The glycemic index is information on carbohydrates, and this tells us how to react to our insulin when we eat this food. That is a food with a high glycemic index, we will quickly release insulin, and insulin is who makes this sugar into the cell to use it for energy or it must be stored in our fat deposits. Also released faster, is more difficult for the cell to use energy, because you have less time and is easier to store as fat.

The reference value is glucose (blood sugars is how we handle), which is given a value of 100, and from there all foods that contain sugars. As you see, not all carbohydrates are equal, do not provoke the same reaction, nor do we fatten well, but all possess four calories per gram. In some places you will know hydrates read fast and slow, this is related to the glycemic index of which we speak, the fast would the sweets, chocolates, pastries and would slow grain foods (fiber segreguemos makes insulin more slowly).

[Img: 2808317425, small]

Well but that he wanted to talk about is the swelling factor. Apparently foods are not only healthy if we do not get fat, as fat does not accumulate and do not produce obstructive cardiovascular diseases (so far is with the diseases with which it has been linked, along with the deficiency), but are able to increase or decrease our our inflammation inflammation. What does this reference? For diseases such as Alzheimer's, rheumatoid arthritis, cancer, cardiovascular disease and also part of our aging is caused by eating foods that have inflammatory properties.

How a food may be related to this? Apparently the production of prostaglandins. These are chemical messengers at the cellular level that cause different reactions. Here are some fat in other books or studies you will see as eicosanoids.

There are hundreds of prostaglandins and since the discovery in 1936 did not stop and see their reactions studied. One of its most important functions is its involvement in the inflammatory response: vasodilation, increased permeability of the tissue allowing the passage of leukocytes, platelet aggregation, stimulation of the nerve endings of pain ...

The first time I heard of something like this was Dr. Barry Sears in his book "The Zone Diet" and I sounded like something magical and unbelievable, but apparently there are several doctors who support this line of research like Dr. Andrew Weil and Nicholas Perricone. Moreover there is a doctor named Monica Reinagel recognized who has studied more than 1500 food and the responses of these prostaglandins, inflammatory worth giving negative or positive, and this is the swelling factor (IF Rate).

You see more and more interactions are discovered food and our health, we open up a fascinating world where almost everything is discovered.