In case of inability of natural feeding, or mixed, we are forced to use artificial feeding, namely that instead of food from the breast of the mother gives the infant liquid food prepared from cow's milk, ie. milk mixture. The results of this diet are generally worse than the exclusive or partial breast-feeding. This confirms the higher morbidity and increased mortality of artificially fed children, suggesting that breastfed infants are more resistant to any kind of infection.
Despite the very significant progress in the technique of artificial nutrition is not yet known such a mixture nutrition, which could replace food entirely feminine. Although well-mastered technique of artificial feeding can reduce the negative influences, but we will not be able to 'protect the infant milk microbiological purity and composition that has breast milk. This is because the composition of breast milk and cow's milk differs not only quantitatively but also qualitatively. This applies primarily to the protein bodies. Dilution of cow's milk in this way that the percentage of protein was the same as in breast milk, yet make them like these two foods, since both a type of protein in breast milk and amino acid composition is different, and by diluting the milk does not get the similarity, only exacerbates . Protein both in human milk, cow's milk as it is specific to the species and can not be totally replaced.
A further important difference is that the infant from the mother's breast sucking food is always fresh, unaltered, while still alive, no pollution, while cow's milk goes a long trek from time to time milking it to provide the infant with the result that is often contaminated and infected with bacteria. Such a diet is the healthiest baby.
Mixed feeding of infants
In cases of insufficient breast milk, or other causes and prevent mother completely, breast-feeding a baby can eat partially breastfed, partly artificial. Such a mixed diet is in any case be more than an exclusive artificial feeding. We serve more meals if baby from the breast, other times u give the baby milk mixture prepared as indicated by your doctor.
If there is a possibility of weighing the child at home before and after feeding at least once every few days, we can determine how much food the mother is missing due to a portion of the infant and her complement each mixture. This way of supplementing breast milk is the most preferred, but not always possible to use as a very demanding mother.
When the amount of breast milk is clearly decreasing, we must remember that even one meal a day for the infant is very important. Do not put baby to breast in the summer, since it is a time of year. in which infants often succumb to gastrointestinal diseases and all types of food poisoning. In infants fed breast milk in the gastrointestinal tract, there is a specific bacterial flora, which inhibits the growth of bacteria in the intestines and digestion of bacteria that can cause diarrhea.
If there is a possibility of weighing the child at home before and after feeding at least once every few days, we can determine how much food the mother is missing due to a portion of the infant and her complement each mixture. This way of supplementing breast milk is the most preferred, but not always possible to use as a very demanding mother.
When the amount of breast milk is clearly decreasing, we must remember that even one meal a day for the infant is very important. Do not put baby to breast in the summer, since it is a time of year. in which infants often succumb to gastrointestinal diseases and all types of food poisoning. In infants fed breast milk in the gastrointestinal tract, there is a specific bacterial flora, which inhibits the growth of bacteria in the intestines and digestion of bacteria that can cause diarrhea.
Breastfeeding
Breastfeeding is the best way to feed the baby. The best food and best adapted to the needs of the infant is breast milk (breast milk), since it contains all the essential nutrients that are essential to maintain good health, proper growth and development of the child.
In addition, breast milk:
1) mother's milk does not contain pathogenic bacteria or other microorganisms saprophytic;
2) is heated to body temperature;
3) is always fresh, clean and ready for consumption;
4) contains a very easily digested and most digestible protein;
5) contains large amounts of digestive enzymes to help digest fat and starch (these enzymes are boiled in milk are destroyed);
6) contains easily digestible fat (fat globules in breast milk are lower than those in cow's milk);
7) contains the required amount of vitamins for infants, infants fed breast milk shall be fully contained in the milk amount of vitamins in the same state;
8) contains significantly more vitamin C than whole cow's milk, vitamin C oxidizes very quickly and all the manipulations (pouring milk, straining out, cooking, storage, etc.) in cow's milk almost did not occur;
9) contains a more equal amount of vitamin A, while in cow's milk vitamin A content varies depending on the season.
The very fact that the administration of breast milk infant nutrition are described as natural, indicates the great importance we assign this way of feeding infants. Today more and more mothers considered it their duty to breast-feed your baby, at least during the first months when the child system is most sensitive to any kind of infection. It was found at the same time that the impossibility of feeding in women is very rare (1 to 5%).
In addition, breast milk:
1) mother's milk does not contain pathogenic bacteria or other microorganisms saprophytic;
2) is heated to body temperature;
3) is always fresh, clean and ready for consumption;
4) contains a very easily digested and most digestible protein;
5) contains large amounts of digestive enzymes to help digest fat and starch (these enzymes are boiled in milk are destroyed);
6) contains easily digestible fat (fat globules in breast milk are lower than those in cow's milk);
7) contains the required amount of vitamins for infants, infants fed breast milk shall be fully contained in the milk amount of vitamins in the same state;
8) contains significantly more vitamin C than whole cow's milk, vitamin C oxidizes very quickly and all the manipulations (pouring milk, straining out, cooking, storage, etc.) in cow's milk almost did not occur;
9) contains a more equal amount of vitamin A, while in cow's milk vitamin A content varies depending on the season.
The very fact that the administration of breast milk infant nutrition are described as natural, indicates the great importance we assign this way of feeding infants. Today more and more mothers considered it their duty to breast-feed your baby, at least during the first months when the child system is most sensitive to any kind of infection. It was found at the same time that the impossibility of feeding in women is very rare (1 to 5%).
Water
Water is widely distributed in nature compound. The average water content in the adult human body is about 60%. This means that the average, 72 kilogram man is made up of about 45 liters of water. In women, the higher amount of body fat, percentage of water is a bit smaller. The body of a newborn baby contains 75%, and the human embryo almost 98% water. Each body contains water and as such striated muscles consist of 75% water, 70% of the skin, connective tissue 60%, fat 20%, bone 25%, renal 80%, 70% of lung, liver 68%. Water is a substrate for many processes (eg digestion) or product (eg, breathing oxygen). Water is involved in the transport of substances in the body. The water in the body occurs in three areas: the intracellular space, in the extracellular space and in the intercellular space. These spaces vary in anatomical location, physiological functions and chemical composition. The fluid in the extracellular space are: blood plasma, tissue fluid and lymph. Fluid in the intercellular space includes: cerebrospinal fluid, the fluid in the chambers of the eye, the fluid in the body cavities (eg, peritoneum), fluid in the joint capsules and digestive juices found in the gastrointestinal tract (saliva, gastric juice, pancreatic juice, bile and intestinal juice). Water contained in our bodies is subject to constant exchange. A healthy body maintains a very strict control over the balance of fluids, in which even a 1-2% loss of water may adversely affect the functioning of the whole system. Without food we can survive several weeks, but no water - only a few days. Water has many benefits. Drinking plenty of water helps prevent constipation. In our society where many people are overweight, the fact that water is the drink totally deprived of calories (energy) is very important. Drinking water contain many different minerals. Their level in tap water varies from region to region of origin. Bottled water differs radically from it in terms of its content in minerals.
More carbohydrates
Glycosides
Glycosides are derivatives of sugars. Breakdown products of natural glycosides next sugars (mostly glucose) are: hydroquinone, purines, methyl ester of salicylic acid, hydrogen cyanide. Glycosides are generally colorless and bitter in taste, soluble in water and alcohol. Some of the glycosides exert a strong effect on the human body. The most dangerous are glycosides that contain cyanide, which blocks the respiratory chain at the cell level. Such glycosides are in oilseed cake, some feeds, seeds of bitter almonds, plums, apricots, peaches.
Saponins
Saponins are amorphous substances soluble in water and strongly decrease the surface tension. Increase foaming and stabilizing fats, because sometimes they are used for the manufacture of soft drinks and halvah. Their use in many countries is prohibited because they cause blood hemolysis, inflammation of the ileum. They are also in legumes (antinutritious substances).
Tannins
Tannins are polyphenols combination with glucose. Found in coffee and tea, in small quantities in mushrooms. Tannin forms insoluble compounds with heavy metal salts - so it can reduce the absorption of iron, copper, etc. The protein forms insoluble complexes by causing inhibition of digestion in the stomach.
Organic Acids
For the organic acids include: malic acid, citric acid, lactic acid, succinic acid. In its structure does not contain nitrogen, and their physical-chemical features are similar to carbohydrates. Give characteristic taste and smell, may also be a source of energy. Some organic acids produced during fermentation products (souring cucumbers, cabbage, milk). During combustion, these acids often a base, which is involved in maintaining acid-base balance.
Glycosides are derivatives of sugars. Breakdown products of natural glycosides next sugars (mostly glucose) are: hydroquinone, purines, methyl ester of salicylic acid, hydrogen cyanide. Glycosides are generally colorless and bitter in taste, soluble in water and alcohol. Some of the glycosides exert a strong effect on the human body. The most dangerous are glycosides that contain cyanide, which blocks the respiratory chain at the cell level. Such glycosides are in oilseed cake, some feeds, seeds of bitter almonds, plums, apricots, peaches.
Saponins
Saponins are amorphous substances soluble in water and strongly decrease the surface tension. Increase foaming and stabilizing fats, because sometimes they are used for the manufacture of soft drinks and halvah. Their use in many countries is prohibited because they cause blood hemolysis, inflammation of the ileum. They are also in legumes (antinutritious substances).
Tannins
Tannins are polyphenols combination with glucose. Found in coffee and tea, in small quantities in mushrooms. Tannin forms insoluble compounds with heavy metal salts - so it can reduce the absorption of iron, copper, etc. The protein forms insoluble complexes by causing inhibition of digestion in the stomach.
Organic Acids
For the organic acids include: malic acid, citric acid, lactic acid, succinic acid. In its structure does not contain nitrogen, and their physical-chemical features are similar to carbohydrates. Give characteristic taste and smell, may also be a source of energy. Some organic acids produced during fermentation products (souring cucumbers, cabbage, milk). During combustion, these acids often a base, which is involved in maintaining acid-base balance.
The cellulose group
This group is commonly called cellulose fiber or fiber tract (food fiber)
Fiber is not soluble in water (cellulose, hemicellulose, lignin) - this is part of nourishment which the body does not digest, but it is essential; insoluble fibers accelerate chyme passing through the gut, which assist in digestion and prevent constipation. Cellulose is not digested by humans. Included in the cell walls of plants. It is made up of glucose bonded 1,4-ß-glycosidic bonds. It removes constipation, prevents the formation of digestive tract cancers, lowers blood glucose levels, inhibits weight gain, Hemicellulose - polysaccharides, insoluble in water. Lignins remove excess bile acids and cholesterol from the digestive tract, preventing the formation of gallstones,
Fiber-soluble (mucilages, gums, pectin) - fiber fractions inhibit the transfer of food from the stomach into the small intestine, thus prolonging the feeling of satiety and allowing for better absorption of some nutrients, these fibers have the form of a sticky substance present in the cell walls of plants . Locks have the ability to bind large quantities of water, which are used as laxatives (stomach problems). Rubbers are widely used in food production as a thickening agent, form connections with cellulose, so giving. pentocelulozy. Pectins are used to manufacture jams, are soluble in hot water, composed of arabinose, galactose, D-galacturonic acid, methanol and acetic acid.
Fiber is not soluble in water (cellulose, hemicellulose, lignin) - this is part of nourishment which the body does not digest, but it is essential; insoluble fibers accelerate chyme passing through the gut, which assist in digestion and prevent constipation. Cellulose is not digested by humans. Included in the cell walls of plants. It is made up of glucose bonded 1,4-ß-glycosidic bonds. It removes constipation, prevents the formation of digestive tract cancers, lowers blood glucose levels, inhibits weight gain, Hemicellulose - polysaccharides, insoluble in water. Lignins remove excess bile acids and cholesterol from the digestive tract, preventing the formation of gallstones,
Fiber-soluble (mucilages, gums, pectin) - fiber fractions inhibit the transfer of food from the stomach into the small intestine, thus prolonging the feeling of satiety and allowing for better absorption of some nutrients, these fibers have the form of a sticky substance present in the cell walls of plants . Locks have the ability to bind large quantities of water, which are used as laxatives (stomach problems). Rubbers are widely used in food production as a thickening agent, form connections with cellulose, so giving. pentocelulozy. Pectins are used to manufacture jams, are soluble in hot water, composed of arabinose, galactose, D-galacturonic acid, methanol and acetic acid.
The Starch Group
Starch - the main reserve material of plants. It provides almost 25% of total daily energy. Foods containing starch gives a feeling of satiety and reduces hunger a long time. Structure of starch grains is varied and specific to particular plants,
Inulin - occurs in the tubers of dahlia, artichoke, chicory. It consists of fructose. It is a polysaccharide, which in digestion, absorption, excretion is not subject to any changes (sugar test)
Glycogen - reserve material of animal organisms and yeast. Muscle glycogen is mainly used to provide energy for their work. Glycogen in liver is used directly as a source of glucose for the brain and red blood cells. The liver can not synthesize it. Glycogen is broken down into glucose,
Chitika - polysaccharide built only with N-acetylglucosamine. Not exposed to animal and plant enzymes. Is the main supporting and building material of some bacteria, fungi, insects, crustaceans.
Inulin - occurs in the tubers of dahlia, artichoke, chicory. It consists of fructose. It is a polysaccharide, which in digestion, absorption, excretion is not subject to any changes (sugar test)
Glycogen - reserve material of animal organisms and yeast. Muscle glycogen is mainly used to provide energy for their work. Glycogen in liver is used directly as a source of glucose for the brain and red blood cells. The liver can not synthesize it. Glycogen is broken down into glucose,
Chitika - polysaccharide built only with N-acetylglucosamine. Not exposed to animal and plant enzymes. Is the main supporting and building material of some bacteria, fungi, insects, crustaceans.
HDL - "the good cholesterol"
These are high-density lipoproteins. Result in lower total blood cholesterol levels by its transport to the liver, where it is eliminated - therefore act positively, inhibiting the development of atherosclerosis. HDL cholesterol collects redundant and moves it back to the liver that was processed by the body. It can also remove cholesterol in the arteries that is lying backwards atherosclerosis.
LDL - "the bad cholesterol"
These are low density lipoproteins. Lead to high blood cholesterol levels by its transport from the liver to the tissues - thus accelerating the development of atherosclerosis. Elevated levels of LDL cholesterol increases the risk of heart disease because this form of cholesterol deposited on artery walls. To reduce the level of this fraction should limit their intake of saturated fats and trans isomers (products of animal origin such as meat, butter, milk fat and margarine hardened, cakes, French fries, chips), increase consumption of foods containing soluble fiber, to maintain normal weight. The only source of "the bad cholesterol" in the diet are animal products and vegetable products (even those with high fat content) do not contain it. Too much "bad cholesterol" in the diet may increase the level of this component in serum, although some people have higher "burn" cholesterol from foods of animal origin. For the remaining one of the conservation measures is to reduce daily cholesterol intake to 300 mg.
Cholesterol
At the beginning of the twentieth century discovered the link between cardiovascular disease and cholesterol. Increased levels of "bad" cholesterol and free blood plasma triacylglycerols in the most important risk factors for atherosclerosis. When the blood flows freely through the blood vessels, along with her to each cell are delivered nutrients and oxygen essential for life. Circulate in the blood of the compounds, which can damage the inside of our arteries (eg free radicals). The resulting damage in this way makes in these areas begin to settle fatty substances (mainly cholesterol) and platelets. Formed deposits that impede blood flow to many organs. Thus, to reach them, less and less oxygen, and progressive hypoxia leads to organ failure. Usually does not cover all the narrowing of the arteries, appears only on certain sections. The most common concerns of the coronary arteries that bring blood to the heart. However, remember that cholesterol is also a precursor of many important and necessary for the proper functioning of the body compounds such as sex hormones, adrenal hormones, vitamin D, bile acids.
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