The chemical structure of marmalade is rather unusual. That's what made jellyfish so popular. From English, marmalade translates as "jam from citrus", but when it is made, of course, use other fruits. The most important marmalade structure generators are furcellaran, pectin, carrageenan, agar-agar and even gelatin. Raw materials for pectin - crusts of citrus fruits, baskets of sunflowers, peel of apples. That is why it is considered a completely natural element. It is useful to use in diseases of the gastrointestinal tract, caused by pathogenic microflora, in the violation of carbohydrate metabolism, vascular diseases. Pectin promotes the excretion of radionuclides, waste products of metabolism, a decrease in the level of cholesterol in the blood.
Agar-agar, furcellaran and carrageenan are also components of natural origin. They are extracted from seaweed, which are rich in iodine, which has a beneficial effect on the condition and functioning of the thyroid gland. These marmalade ingredients are able to clean the kidneys, liver. They help to cleanse the body of toxins and toxins. The benefit of marmalade is that gelatin is often added to make jelly candies more transparent. This element has an animal origin, it helps strengthen cartilage tissue, improve the condition of the hair and skin. Therefore, do not treat it with caution.
The jelly-like structure of marmalade is due to the presence in its structure of all the above components of natural origin. Dandelions and flavors are added to the marmalade. They can be both natural and synthetic. It depends on them the color of this delicacy. Often manufacturers for the sake of advantage add synthetic additives, but such product does not go to any comparison with natural marmalade, which includes only natural ingredients. Damage to marmalade is due to the presence of sugar substitutes, which are sometimes used in its production.
Nevertheless, marmalade can be considered a therapeutic treat. Those who are engaged in harmful production, it must be issued, because it includes elements that help to remove lead and radioactive nuclides and xenobiotics from the body. From the use of marmalade benefit will be people suffering from gastrointestinal diseases. It is characterized by dietary properties. Marmalade is a powerful antidepressant. The pectin contained in it acts better than activated carbon, in terms of disinfection of the intestine. It is able to effectively normalize blood circulation, including peripheral circulation.
Not so long ago, the chewing marmalade appeared in the food chain, which can calm irritated nerves, reduce the risk of developing neuroses in stressful situations. Usually chewing marmalade the producers cover with a glistening glaze, which consists of beeswax and vegetable fat. This stimulates the cleansing of the teeth and oral cavity, because as the chewing increases the flow of active nutrients.
That from marmalade really was only advantage, instead of harm, it is necessary, before to buy, it carefully to choose. Try to pay attention to marmalade of dim, close to natural shades. In its manufacture, most likely, only natural ingredients were used. You should carefully look at the label and avoid inscriptions about the inclusion of sugar substitutes, substances "identical" with natural and other. The marmalade should have a vitreous structure, sour taste. It should not stick to the packaging after it is squeezed. Marmalade should keep its shape. You can make marmalade and at home on your own. And on the Internet or in books on cooking recipes a great many.
Returning to the question of the benefits of marmalade and its harm, it can be said with all responsibility that there are undoubtedly more benefits to its use. Marmalade from natural ingredients is able to bring only health and pleasant moments.