Yuva Skin & Aesthetics

Purpose of good balance nutrition is very important in day to day activities for optimal functioning of your hormones, enzymes, metabolism, Circadiab rhythm and sleep.  Know your purpose  https://youtube.com/shorts/y74pmvsVmNg?feature=share Why it's important Most people know good nutrition and physical activity can help maintain a healthy weight. But the benefits of good nutrition go beyond weight. Good nutrition can help: Reduce the risk of some diseases, including heart disease, diabetes, stroke, some cancers, and osteoporosis Reduce high blood pressure Lower high cholesterol Improve your well-being Improve your ability to fight off illness Improve your ability to recover from illness or injury Increase your energy level What is good nutrition? Good nutrition means your body gets all the nutrients, vitamins, and minerals it needs to work its best. Plan your meals and snacks to include nutrient-dense foods.  How good nutrition boosts your health ...

productivity video  So today I would like to share habits that have helped me – and still help me – to make such a big shift in my own life over the past years. I hope you will find something helpful in this blog.  Must see  video:-    https://youtu.be/ZneEhVhlZKw 1) Use a very limited to-do list. If you have a to-do list with 10 items then it can very easily feel overwhelming. Or you become unfocused or confused about what to work on. Or you procrastinate on the few really important tasks as you work on the rest of the list. So instead, limit your daily to-do list to just 2-3 of the most important items. 2) Single-task both work and rest. Multitasking might feel like you are doing things quicker. But it usually winds up in depleting your energy faster, in several things being done not as well as they could have been and in few things actually being finished. So instead, do just one thing at a time. No matter what it is that you do during your d...

Role of Glycemic index in day to day life   Have you ever thought of why some foods can be eaten in good quantities without worrying about the sugar rise or weight increase while in some others portion control is important? Glycemic index is the concept that helps us to choose food wisely. Are you wondering what is glycemic index and how does it help? Glycemic index  or GI is a measure of the effects of carbohydrates on blood glucose levels. Carbohydrates that break down during digestion releasing glucose rapidly  into the blood stream have a high GI; carbohydrates that break down slowly, releasing glucose gradually into the bloodstream, have a low GI. A lower glycemic index suggests slower rates of digestion and absorption of the foods’. Carbohydrates may also indicate greater extraction from the liver and periphery of the products of carbohydrate digestion. A lower glycemic response is often thought to equate to a lower insulin demand, better long-term blood glucose con...

Water-soluble vitamins perform a wide range of important functions, including the extraction of energy from food, cell signalling, synthesis of DNA and conduction  of nerve impulses. Water-soluble vitamins comprise nine compounds – vitamins B1, B2, B6, B12, C, niacin, folate, biotin and pantothenic acid – distinguished by their chemistry and function. They are required regularly in small amounts in the human diet as they are not stored in the body; excess intake is removed by the kidneys. Symptoms of deficiency may occur if a diet lacks any one of these vitamins.  For example, a diet lacking in vitamin C can lead to the development of scurvy, characterized by impaired wound healing, joint pain, tiredness and shortness of breath; a diet lacking in vitamin B12 may lead to anaemia and degeneration of the spinal cord. It has proved difficult to know exactly how much of each vitamin is required daily to stay healthy. Early experiments (that would be considered unethical...

Vitamins A, D, E and K comprise a small group of fat-soluble vitamins of disparate chemical composition which are essential for good health.  Various processes are dependent on an adequate availability of these vitamins, including vision (vitamin A), growth and tissue differentiation (vitamins A and D), bone and muscle function (vitamin D), immune function (vitamin A), protection against  free radicals (vitamin E) and blood clotting (vitamin  K). Although fat-soluble vitamins can  be stored in the body for use in times of dietary scarcity, deficiencies do occur, with profound consequences.  In some regions of the world, young children are at risk of becoming blind because of inadequate vitamin A. Vitamin D deficiency, which is common worldwide, may cause bowed legs and pelvic deformities of rickets in children and muscle weakness and bone pain of osteomalacia in adults.  Foods  of animal origin tend to be good sources of fat-soluble vitamin...

Minerals are inorganic substances that are not made by living things. Found  in both soil and rocks, they are absorbed by plants that are then eaten.  Minerals are  largely classified as ‘major’ minerals or ‘trace’ minerals. Major minerals are those that the  body requires in amounts of at least 100 mg per day, and include sodium, potassium, calcium, magnesium, sulphur, phosphorus and chloride. Trace minerals are needed in amounts of less than 100 mg per day, and some, such as iron, fluoride, zinc and manganese, have established recommended daily allowances (RDAs) or Adequate Intake (AI) limits to ensure adequacy.  A third classification, known as ‘ultra-trace’ minerals, require less than 1 mg per day, and include chromium, copper, iodine, molybdenum and selenium.  Minerals play a role in maintaining a healthy immune system, bone and teeth health, muscle contraction, fluid balance  and overall growth. A healthy diet of fruits, vegetables, w...

Fat is familiar to us as a substance we eat in food and store in our body. Both  have the same chemical structure known  as triaclyglycerol (TAG), which, when overconsumed in food, accumulates as body fat  and increases body weight.  The average 70-kg (155-lb) man has about 15 kg (33 lb) of body  fat, which is equivalent to 140,000 calories or 40 days of stored energy, but only 0.3 kg (10 oz) of stored carbohydrate (900 calories).  The physical and chemical properties of fats (TAG)  in food are determined by differences in their component fatty acids (FAs), which differ in size and number of carbon double bonds. Saturated fats are mainly derived from animal sources  and are solid at room temperature due to  a lack of double bonds (such as butter),  while monounsaturated fats have one, and polyunsaturated fats have two or more double bonds, which turn these fats into liquid oils.  These oils can be extracted from plant se...