Monthly Archive: January 2014

Probiotics are live microorganisms that interfere in the proper extent, can have positive results on the intestinal flora. Today there are many food products that sell the idea that probiotics, unfortunately many of them are not. Anyway, even the effectiveness of these microorganisms on specific diseases or the prevention of cancer, still in study. One of the main characteristics of probiotics is that they must have the ability to stay, at least temporarily, in the intestinal flora. From there they carry out its function and begin to help the immune system and metabolic activities. Some of these probiotic microorganisms are lactobacillus acidophilus, bifidus, and the bacteria in the yogurt. Also, notes that these probiotic microorganisms are found in milk fermented also.

For this reason, probiotics would not actually be an exclusive product of the industry but that might be more within the reach of people. Some the most important benefits of probiotics are the following: protection against pathogenic agents to the extent that probiotics strengthen the intestinal flora. It also provides antibacterial action through the production of bactericides. Strengthening of the immune system to allow an increase in cells with greater immune or defensive power. In this sense, it increases the amount of cytokines and immunoglobulins.

Improved assimilation and nutrition functions to reinforce the intestinal mucosa. In general, probiotics maintain in good working condition the digestive system of the intestine. In conclusion, probiotics are extremely beneficial to humans since it allows them to fight, even chronic diarrhea, among other ills. The benefits in patients with colon cancer being also checked even though in principle the same consumption of probiotics would help prevention.

An always tasty way to prepare pork tenderloin is with a tasty pedro Ximenez reduction, so he gives them flavor and provide us a texture of caramel sauce. Ingreidentes for the pig to the pedro Ximenez Tenderloin: 2 pork tenderloins. 4 French onions. 8 garlic. 2 tablespoons of thyme. 200 milliliters of Pedro Ximenez. Olive oil and salt.

We started peeling onions and marcandolas with a cross, as if you wanted them to cut in quarters but without cutting them. Likewise, Peel the garlic and reserve them. Put a large skillet to fire, or a casserole, and cover entire bottom of olive oil. We season the tenderloins and gilded them over high heat. After a few minutes, add the onions so they are doing, and when the tenderloins are browned all the way around, sprinkle thyme on top.

We continue with cooking for ten or fifteen minutes and irrigate the set with 200 ml. of Pedro Ximenez. We leave you to reduce, until it becomes a syrup, but minutes before, add the chopped garlic. The time of cooking depends on how lnes like meat to the guests, the ideal is that it is rosy, because it is more juicy, but this recipe can be adapted to the personal tastes of each guest. In our recipe book you can consult the recipe for Sirloin steak pedro Ximenez, as well as recipes of fish, or of soups and creams.