Good Klostrol Bad Choklet

Saturday, 23 August 2014

Sunday, 10 August 2014

Ebola is a rare but deadly virus that causes bleeding inside and outside the body.

As the virus spreads through the body, it damages the immune system and organs. Ultimately, it causes levels of blood-clotting cells to drop. This leads to severe, uncontrollable bleeding. The disease, also known as Ebola hemorrhagic fever or Ebola virus, the highest case-fatality rate and kills up to 90% of people who are infected.

How Do You Get Ebola?

Ebola isn’t as contagious as more common viruses like colds, influenza, ormeasles. It spreads to people by contact with the skin or bodily fluids of an infected animal, like a monkey, chimp, or fruit bat. Then it moves from person to person the same way. Those who care for a sick person or bury someone who has died from the disease often get it.

Other ways to get Ebola include touching contaminated needles or surfaces.

You can’t get Ebola from air, water, or food. A person who has Ebola but has no symptoms can’t spread the disease, either.

What Are the Symptoms of Ebola?

Early on, Ebola can feel like the flu or other illnesses. Symptoms show up 2 to 21 days after infection and usually include:

·         Ebola virus em.pngHigh fever
·         Headache
·         Joint and muscle aches
·         Sore throat
·         Weakness
·         Stomach pain
·         Lack of appetite

As the disease gets worse, it causes bleeding inside the body, as well as from the eyes, ears, and nose. Some people will vomit or cough up blood, have bloody diarrhea, and get a rash.

How Is Ebola Diagnosed?

Sometimes it's hard to tell if a person has Ebola from the symptoms alone. Doctors may test to rule out other diseases like cholera or malaria.
Tests of blood and tissues also can diagnose Ebola.
If you have Ebola, you’ll be isolated from the public immediately to prevent the spread.

Handle Food Safely

Medically known as food-borne illness or food-borne disease, you probably know food poisoning as miserable -- whatever it's called. It occurs when you eat or drink something contaminated with any number of disease-causing bacteria, viruses, or parasites. And it can result in diarrhea, vomiting, and fever, which can be serious if prolonged, and can lead to dehydration. Most people rarely get sick from contaminated foods because their immune systems are strong enough to protect them. But when harmful...
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Friday, 8 August 2014

Jaggery (गुड) Nutrition

Jaggery Nutrition

Jaggery is prepared from sugarcane molasses (I think sugarcane juice); it’s the unrefined brown sugar. Better known as the medicinal sugar. It’s available in many forms like blocks, liquid, powder or small random pieces. Lets first see what is the difference between jaggery and sugar, and why should we replace sugar with jaggery.

JAGGERY

It is far complex than sugar, as it is made up of longer chains of sucrose.
It is digested slower than sugar and releases energy slowly
It is rather a tastemaker and colour maker
It contains iron, cacium, potassium, phoshorus
Jaggery helps in calcium absorption
Jaggery is ecofriendly
Jaggery aids in digestion, as jaggery breaks and becomes alkaline in the digestive system.

SUGAR

It is simplest available forms of sucrose
It is instantly absorbed in blood and releases a burst of energy
It is just a sweetner
It is source of empty calories
Sugar interferes with absorption of calcium and magnesium
Sugar industry pollutes air, water and soil.
Sugar becomes acidic.

Following are the benefits of jaggery

Energy Food:

Carbohydrate being the main nutrient supplied by jaggery, foods high in carbohydrates fuels our body to produce sustainable energy through oxidation. Jaggery has more complex form of carbohydrate than plain sugar. So, it is digested and absorbed gradually and releases energy gradually. This provides with warmth and energy for a longer period, without harming the internal organs. This could be a good food supplement for fitness lovers. However it provides roughly around the same amount of energy and carbohydrate as sugar. So excess intake of jaggery is not advocated.

Cleansing Agent:
Jaggery effectively cleans the respiratory tracts, lungs, food pipe, stomach and intestines. It pulls out dust and unwanted particles from the body. It also helps in giving relief from constipation, perhaps due to presence of fiber in it.Jaggery has strong antioxidant properties and protects our body cells from the damage caused by free radicals. Apart from this, the presence of mineral potassium helps to assists kidneys to remove waste by the process of excretion.

Digestive Agent:
This may sound strange but it is true and it has sufficient scientific explanation behind this. In India, it is recommended to take a few grams of jaggery after a heavy meal of after eating meat. This facilitates digesting. What happens is that jaggery activates the digestive enzymes this speeds up digestion.

Jaggery helps in bile disorder - According to ayurveda, jaggery helps in treating bile disorders thus is useful in treating jaundice. It strengthens the liver.

Jaggery helps in maintaining acid balance - Jaggery is high in Potassium and low in Sodium helps to maintain blood pressure and reduces water retention.. This also helps in maintaining balance in your body. Infact, jaggery, when taken along with dry ginger is a known cure for acidity and gas.

Jaggery is eco-friendly - According to World Wildlife Fund (WWF), sugar industry pollutes air, water and soil. While jaggery is produced by cooking sugarcane juice in an iron vessel, sugar undergoes various treatments, purification, crystallisation which not only wastes several gallons water, but also pollutes natural water source, where the wastewater is dumped! Jaggery is healthier and greener.

Jaggery helps to treat Cramps: due to the presence of magnesium and potassium. Muscle cramps result due to low level of potassium in the blood, a condition called as hypokalemia, also due to magnesium deficiency symptoms of cramps in leg as well as fatigue are normally visible.

Keeps bone healthy : due to the presence of magnesium, which is directly related to the bone density. Inadequacy of this mineral could be a cause of osteoporosis. Magnesium helps in regulation of calcium levels in the body along with vitamin D, copper, zinc etc.

May help to prevent Stroke: due to the presence of Potassium, which plays an important role in keeping the working of brain in normal state. It is of great importance in preventing the occurrence of stroke in human brain.

Prevents Asthma - Chronic asthma patients may be able to normalize their breathing with help of jaggery due to magnesium present in it that aids in relaxing bronchial muscles and normalize breathing. Even wheezing and breathlessness can be relieved through.

Increases haemoglobin - Jaggery is rich in iron and thus is highly recommended for anaemic people, helps in increasing haemoglobin., most of the iron in it comes through processing in iron vessels.

Culinary Uses

- In Maharashtra most vegetables curries and dals contain jaggery, also a pinch of jaggery is sometimes added to sambar, rasam and other gravies.
-Jaggery is specially used during Makar Sankranti for making sweetmeat called tilgul.
-It is regularly consumed as a sweetener and is a part of many sweet delicacies such as gur ka chawal (rice with gur) which is a traditional Rajasthani dish.
- Jaggery is also added to lentil soups to add sweetness to balance the spicy, salty and sour components, particularly in Gujarati cuisine
- Many sweet dishes are made by mixing jaggery with milk and coconut or with nuts like cashew.
- can be added to porridges esp in weaning food, can replace sugar in milk with jaggery for young children’s and adults.
-can be used as a preservative.
-can be added to lemon water, tea.
-Minimize your sugar intake and replace with jaggery when you prepeare sweet dishes at home.

So r u still thinking ? ..go Go ahead make a start replace white poison, sugar with jaggery.

Jaggery Nutrition

Jaggery nutrition facts reveal it to be superior than brown sugar and processed white sugar. It is a rich source of natural sugar, vitamins and minerals.

We have many forms of sugar, of which the most common type is available as refined, white and granular sugar. Unfortunately, it is linked with several lifestyle illnesses, including obesity, diabetes, dental cavities and heart problems. Thus, with the raising health concerns of using regular sugar in daily diet, nutrition experts are busy with searching alternative forms of sweetener that pose lesser health risks. And one such sweetening product is jaggery, sold as golden brown or dark brown, solid molasses. Information on jaggery nutrition facts is discussed in the upcoming paragraphs.

Jaggery Nutritional Information

Jaggery has been used as a sweetening agent in parts of Asia, Africa and Latin America. This somewhat natural form of sugar is known by varied names in different regions. It is derived from sugarcane, sugar palm and other plant sources, which contain high percentage of sucrose, glucose and fructose. But, as we all know, white sugar is also a product of sugarcane. So, what is so special about jaggery that is not in white sugar? The uniqueness of jaggery lies in the making process. It is prepared by boiling sugarcane pulp without undergoing processing steps.
Jaggery, also known as gur, has a mineral content of approximately 60 times that of refined white sugar. One teaspoon of jaggery contains approximately 4-5 mg calcium, 2-3 mg phosphorus, 8 mg magnesium, 48 mg potassium, 0.5 mg iron, as well as trace amounts of zinc, copper, thiamin, riboflavin, and niacin. The corresponding values for white sugar are all essentially zero.

Calories

Since jaggery contains high amounts of sugar, glucose and fructose, the calorie count of this sweetening agent is high. Serving 1 teaspoon (4 g) of jaggery yields 12.32 kcal. In other words, including 100 g of jaggery in the diet is equivalent to providing 308 kcal. Accordingly, you can adjust the serving quantity of other calorie loaded foods.

Sugar Content

Well-made jaggery contains approximately 50 percent sucrose and 20 percent of glucose and fructose (invert sugar), which altogether comes to about 3.08 g sugar. Of the remaining components, moisture contributes to about 20 percent volume. The rest constituents include proteins, mineral, vitamins, wood ash, bagasse and other insoluble particles.

Potassium

Refer to the list of potassium rich foods, you will surely come across jaggery. As per researches conducted on jaggery nutrition, it is found that serving a teaspoon of this unrefined sugar is sufficient to give 45 mg of potassium. This high potassium and low sodium food is a healthy choice for people with hypertension and heart problems.

Selenium

Requiring in trace amount, selenium is crucial for normal functioning of the immune system. Together with manganese, it counteracts the harmful free radicals in the body, thus functioning as powerful antioxidants. Not all nutritious foods are superior enough to serve as a selenium source. Fortunately, jaggery is one such food products that contain selenium.

Magnesium

Magnesium is present in it in moderate amounts. Serving one teaspoon of this non-centrifuged sugar form is beneficial for providing 8 mg of magnesium. Thus, incorporating jaggery in the daily diet is helpful in increasing stamina level, strengthening muscles and blood vessels.

Calcium

A serving size of 1 teaspoon jaggery is useful for yielding 4-5 mg calcium. The calcium content is found to be higher in coconut palm jaggery. As we all are aware, calcium is crucial for strengthening bones and teeth.

Other Nutrients

The total mineral content of jaggery is 5 times higher than brown sugar and 50 times more than that of regular sugar. A food rich in iron, it is a healthy nutrition choice for anemic patients. Other nutrients found in jaggery are riboflavin, thiamin, niacin, zinc, chromium and copper. The plus points with consumption of jaggery are low-fat and low sodium content.

With reference to jaggery benefits in maintaining optimal health, it is also referred to as medicinal sugar. Including this in the regular diet is a simple way to provide energy, essential vitamins and minerals in their natural form. You can use it as a sweetener in recipes that call for refined sugar. And to get the same sweetness, jaggery amount should be higher than the required sugar.

In a nutshell, the richness of jaggery is evident from the fact that, it is used for replacing refined white sugar for diabetic patients. However, as with any sweetening agent, the consumption amount should be monitored stringently. It should be used in moderate amounts, and high consumption is associated with increased sugar levels in the bloodstream.

Friday, 4 April 2014

More about Papaya (some rather doubtful claims)

I NEITHER ENDORSE NOR OBJECT TO THE VIEWS EXPRESSED IN THIS BLOG. THEY ARE SIMPLY COLLECTED AT ONE PLACE

Disclaimer : All the postings of mine in this Blog are only my collection. MY ALL EFFORT IS COPY PASTE ONLY. Most of them are received in my email inbox, Some are downloaded from internet posted by some one else. I am just saving some time of readers to get them readily available. So none of these are my own creation. I believe I am not violating any copy rights law or taking any illegal action am not supposed to do.If anything is objectionable, please notify so that they can be removed.
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I have no faith in whatever tall claims made in the article below. I am rather skeptical about them. This is given here only to caution readers about such so called informative mails floating around.
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Today Papaya is cultivated in most tropical countries around the world.

The Papaya with the Latin name carica papaya is called Paw Paw in Australia and New Zealand . This is in no way related to the Paw Paw in North America that has the Latin name asimina tribola, though both are medicinal plants.

Papaya leaf juice is claimed to have reversed cancer in many people living on the Gold Coast in Australia.

Harold W. Tietze in his book Papaya The Medicine Tree, describes how to make the juice and tells the stories of many cancer survivors who reportedly used the juice to get rid of their cancer.

The book contains the the following report that was published in the Gold Coast Bulletin. "PawPaw Cancer Plea Bears Fruit". Gold coast gardeners have responded to an appeal by cancer victims desperate to find supplies of pawpaw leaves. And the Gold Coast man who, 14 years ago, first exposed the leaves as a possible cure for cancer has been tracked down to a Labrador (Gold Coast) nursing home. The story of how Stan Sheldon cured himself of cancer by drinking the boiled extract of pawpaw leaves was first told in the Gold Coast Bulletin in 1978.

Now research in the United States has given scientific support to his claim, isolating a chemical compound in the pawpaw tree which is reported to be a million times stronger than the strongest anticancer drug.

Mr Sheldon, says the discovery does not surprise him. "I was dying from cancer in both lungs when it was suggested to me as an old Aboriginal remedy" he said. "I tried it for two months and then I was required to have a chest x-ray during those compulsory TB checks they used to have. They told me both lungs were clear." "I told my specialists and they didn't believe me until they had carried out their own tests." "Then they scratched their heads and recommended I carry on drinking the extract I boiled out of the papaw leaves."

That was in 1962. The cancer never recurred. Since then Mrs Sheldon has passed the recipe onto other cancer victims. "Sixteen of them were cured," he said. Mr Sheldon's involves boiling and simmering fresh pawpaw leaves and stems in a pan for two hours before draining and bottling the extract. He said the mixture could be kept in a refrigerator though it may ferment after three or four days."

"One man has been growing papaws and giving away the leaves to cancer victims ever since he read the Bulletin's original 1978 story about Mr Sheldon. "I have no doubt that it works," he said. "I know people walking around now who should have been dead according to their original cancer diagnosis. But the pawpaw treatment helped them to beat the cancer."

The recipe is as follows:
Wash and partly dry several medium-size papaya leaves. Cut them up like cabbage and place them in a saucepan with 2 quarts/ litres of water. Bring the water and leaves to the boil and simmer without a lid until the water is reduced by half.
Strain the liquid and bottle in glass containers.
The concentrate will keep in the refrigerator for three to four days. If it becomes cloudy, it should be discarded.
The recommended dosage in the original recipe is 3 Tablespoons/ 50ml three times a day. It is recommended to read Papaya The Medicine Tree for the interesting stories of "incurable" people who have used this extract to beat their cancer, and for other medicinal uses of papaya.

A letter from R.J.W.:
" I was inspired to send some leaves to a few people dying from cancer. The first, a banana grower aged 40, had two operations on his bladder for cancer which did not prevent metastasis. I placed him on a very simple diet consisting of zero junk food,fresh living food with no preservatives, white flour, sugar, colourings or additives and told him to "stuff a handful of pawpaw leaves into a saucepan and fill with water. Boil, simmer for one hour and drink it till it comes out of your ears." He did so and five weeks had no trace of cancer whatsoever."

The leaves have also been reported successful used when dried and ground. The astonishing effects of the pawpaw have also been proved in tests on mice. The results were very impressive; tumors found in humans were being injected in mice and during treatment with papaw were disappearing.

Pawpaw twigs contain acetogenins - active compounds that modulate the production of ATP in mitochondria of specific cells - which affects the viability of specific cells and the growth of blood vessels that nourish them.

A recent clinical study with over 100 participants showed that the pawpaw extract, containing a mixture of acetogenins, supports the body's normal cells during times of cellular stress. Since 1976 Dr. McLaughlin, professor at Purdue University, at the request of National Cancer Institute, lead a team of two other professors in studying the effectiveness of herbs on tumors.

Pawpaw proved to be the most effective out of about 3,500 plants. Dr. McLaughlin found around 50 biologically active ingredients in this plant. Acetogenins are the medically effective ingredients of this herb.

Acetogenins found in pawpaw have been shown to have dramatic biological activity, being active against worms, some viruses, fungi, and many cancer cell lines. When compared with conventional chemotherapy agents, they have worked comparably in cell culture and animal studies, but at far lower concentrations and with almost no toxicity to host animals.

Dr. McLaughlin says that pawpaw is also effective in the fight against tumors, actually against any type of abnormalities which involve faster than normal cell growth. Pawpaw can be used as a support during Chemotherapy and radiation. Tests revealed that pawpaw makes these therapies more effective, and reduces their side effects.

"Pawpaw is very effective on its own. It typically doesn't need any supporting supplements. There are however, products that may be used in increasing the pawpaw's effectiveness. The products are Noni, Immune Stimulator, Colostrums, and Protease Plus (especially when fighting a digestive tract or intestinal tumor).

However, pawpaw should not be used with any kind of thyroid stimulators (e.g.: KC-X) or with CoQ10 (coenzyme Q10). For cancer patients taking Laetrile, it is important to consume paw paw and pineapple each day, as the natural enzyme strips the coating on the cancer cells, so that the B17 in the kernels can work."

Dengue Fever Remedy
I would like to share this interesting discovery from a classmate's son who has just recovered from dengue fever. Apparently, his son was in the critical stage at the ICU when his blood platelet count drops to 15 after 15 liters of blood transfusion.

His father was so worried that he seeks another friend's recommendation and his son was saved. He confessed to me that he gave his son raw juice of the papaya leaves. From a platelet count of 45 after 20 liters of blood transfusion, and after drinking the raw papaya leaf juice, his platelet count jumps instantly to 135. Even the doctors and nurses were surprised. After the second day he was discharged. So he asked me to pass this good news around.

Accordingly it is raw papaya leaves, 2pcs just cleaned and pound and squeeze with filter cloth. You will only get one tablespoon per leaf. So two tablespoon per serving once a day. Do not boil or cook or rinse with hot water, it will loose its strength. Only the leafy part and no stem or sap. It is very bitter and you have to swallow it like "Wong Low Kat". But it works.

*Papaya Juice - Cure for Dengue*
You may have heard this elsewhere but if not I am glad to inform you that papaya juice is a natural cure for dengue fever. As dengue fever is rampant now, I think it's good to share this with all.

A friend of mine had dengue last year. It was a very serious situation for her as her platelet count had dropped to 28,000 after 3 days in hospital and water has started to fill up her lung. She had difficulty in breathing. She was only 32-year old. Doctor says there's no cure for dengue. We just have to wait for her body immune system to build up resistance against dengue and fight its own battle. She already had 2 blood transfusion and all of us were praying very hard as her platelet continued to drop since the first day she was admitted.

Fortunately her mother-in-law heard that papaya juice would help to reduce the fever and got some papaya leaves, pounded them and squeeze the juice out for her. The next day, her platelet count started to increase, her fever subside. We continued to feed her with papaya juice and she recovered after 3 days!!!

Amazing but it's true. It's believed one's body would be overheated when one is down with dengue and that also caused the patient to have fever papaya juice has cooling effect. Thus, it helps to reduce the level of heat in one's body, thus the fever will go away. I found that it's also good when one is having sore throat or suffering from heat.

Please spread the news about this as lately there are many dengue cases. It's great if such natural cure could help to ease the sufferings of dengue patients.
Furthermore it's so easily available. Blend them and squeeze the juice! It's simple and miraculously effective!!

Good benefits from Papaya

Christopher Columbus, an Italian voyager once referred to papayas as the fruit of the angels. The fruit which is extremely rich in Vitamin C has a wide range of health benefits making it a great fruit option to include in your diet. Here are some of the top health benefits of papaya.

1. Lowers cholesterol

Papaya is rich in fiber, Vitamin C and antioxidants which prevent cholesterol build up in your arteries. Too much cholesterol build-up can lead to several heart diseases including heart attack and hypertension. Read more about foods that can help reduce cholesterol.

2. Helps in weight loss

Those looking to lose weight must include papaya in their diet as it is very low in calories. The fibre content in papaya leaves you feeling full and also clears your bowel movement making your weight loss regime easier. Read about more foods that can help you lose weight.

3. Boosts your immunity

Your immunity system acts as a shield against various infections that can make you really sick. A single papaya contains more than 200% of your daily requirement of Vitamin C, making it great for your immunity. Read more about foods that can boost your immunity.

4. Good for diabetics

Papaya is an excellent food option for diabetics as it has a low-sugar content even though it is sweet to taste. Also, people who don’t have diabetes can eat papaya to prevent it from happening. Here is a healthy diet plan for diabetics.

5. Great for your eyes

Papaya is rich in Vitamin A which helps protect your vision from degenerating. Nobody wants to lose their ability to see due to diseases like age-related macular degeneration, and eating papayas will ensure that you do not see a day where you cannot see.

6. Protects against arthritis

Arthritis can be a really debilitating disease and people who have it may find their quality of life reduced significantly. Eating papayas are good for your bones as they have anti-inflammatory properties along with Vitamin C which helps in keeping various forms of arthritis at bay. A study published in Annals of the Rheumatic Diseases showed that people who consumed foods low in Vitamin C were three times more likely to have arthritis than those who didn’t.

7. Improves digestion

In today’s times, it is near impossible to avoid eating foods that are bad for your digestive system. Often we find ourselves eating junk food or restaurant food prepared in excessive quantities of oil. Eating a papaya daily can make up for such occasional mistakes, as it has a digestive enzyme known as papain along with fibre which helps improve your digestive health.

8. Helps ease menstrual pain

Women who are experiencing menstrual pain should help themselves to several servings of papaya, as an enzyme called papain helps in regulating and easing flow during menstrual periods. Read about more tips that can help ease menstrual pain.

9. Prevents signs of ageing

All of us would love to stay young forever, but no one in this world has managed to do it. Still, healthy habits like eating a papaya daily will prolong the process and may make you look 5 years younger than you are. Papaya is rich in Vitamin C, Vitamin E and antioxidants like beta-carotene which helps prevent your skin from free radical damage keeping wrinkles and other signs of ageing at bay.

10. Prevents cancer

Papaya is a rich source of antioxidants, phytonutrients and flavonoids that prevent your cells from undergoing free radical damage. Some studies have also linked the consumption papaya to reduced risk of colon and prostate cancer. Here are some food habits that can help prevent cancer.

11. Helps reduce stress

After working hard for the whole day, it is a good idea to come home to a plate a papayas. The wonder fruit is rich in several nutrients like Vitamin C which can keep you free from stress. According to a study conducted in University of Alabama, found that 200 mg of Vitamin C can help regulate the flow of stress hormones in rats. Read more about foods that you should avoid if you have stress.

Saturday, 8 March 2014

Older people do not decline mentally with age

Saturday, 25 January 2014

5 Foods To Remember For Better Memory

The art of memory, or Ars Memorativa in the Latin, has fascinated us since well, I can’t quite remember. From the ancient Greeks to early Christian monks, scholars have employed a number of mental techniques in training their minds to keep track of the burgeoning field of human knowledge. Nowadays however, there seem to be so many more things to keep track of. Not only is the overall amount of human knowledge growing at an exponential rate but each of us is expected to memorize a dizzying array of minutiae. From what floor our dentist office is on, to an average of seven passwords and PIN numbers per person, we use our memories more than ever before. It should come as no surprise however, that those clever ancients were willing to put their memory where their mouth was.
Here is a fistful of five foods for the memory which are both respected by science and revered by the ancients.

One: HERBS

One of the most famous memory-enhancing herbs is rosemary. The motto of the plant has long been 'rosemary for remembrance' and now modern science knows why. Rosemary is rich in the anti-oxidant, carnosic acid which dilates the cerebral vascular tissues. Studies have shown that even the smell of rosemary can improve memory performance in office workers. Other herbs that may help memory include 'the three Gs': ginko, ginseng, and gotu kola. No one is sure how they work quite yet but we do know they stimulate the brain’s neurotransmitters.

Two: TEA

Another food with a long pedigree and which seems to have many benefits on the brain is usually served as a beverage, tea. About 5000 years ago the inventor and Chinese emperor Shen Nung discovered that the combination of a certain wild leaf in hot water produced an invigorating beverage. He called it 'cha' from the Chinese word meaning 'to investigate', a word which we now know as chai or tea. Tea’s benefits may spring from its healthy combination of anti-oxidants and caffeine. According to a study by the University of Limburg in the Netherlands, 'the most important consequence of [caffeine’s] adenosine antagonism' might lead to improvement of higher cognitive functions, particularly memory.'The antioxidants in tea are called polyphenols which have repeatedly been shown to improve cognitive function and memory. Tea also contains a calming amino acid called theanine which helps reduce 'the jitters' and keeps the mind relaxed and focused. Perhaps the best news is that tea has up to 10X the polyphenols found in foods like fruits and vegetables.

Three: FRUITS & VEGETABLES

Let’s not knock our friends, fruits and vegetables, however. Man cannot live (or learn) on herbs and tea alone, we need food. The thing to remember about memory boosting foods is color. You want dark reds, blues and greens. Apples contain quercetin which protects against memory loss. Blueberries (and red beets) have another great anti-oxidant called anthocyanin which performs the same function. Red onions and grapes contain both. Combine red and blue and you get the purple of eggplant, a food rich in nasunin which protects the lipids in our brain tissue. Dark green vegetables like broccoli, spinach, brussels sprouts and romaine lettuce are high in folic acid which several studies have show to prevent and even reverse memory loss.

Four: FISH & NUTS

Sushi, anyone? The omega-3 fatty acids found in fish (and nuts) are great for the brain. Sea swimmers like mackerel, herring, eel and tuna are also chock full of phosphatidylserine. You don’t have to remember these fancy chemical names, just remember that these oils contain nutrients that are not made in the body, so it’s important to eat plenty.

Five: DESSERT

Honey is a delightful sweet that every culture in history has enjoyed. The sweet product made by bees from flower nectar has been used for thousands of years in food, medicine and even religion. Now, based on a study by the University of Waikato in New Zealand, honey might start being marketed as the next liquid gold for the brain. This research suggests that a diet sweetened with honey could both lower anxiety and improve memory. What an excellent excuse to not skip dessert.

It may not be entirely scientific to suggest, but a nice cup of tea and a slice of honey-soaked baklava (containing omega-3 rich nuts of course) might be the perfect pre-study snack after a healthy dinner.

Overall, it appears that a good memory might not just be the result of what you put in your eyes and ears but what you put in your mouth as well.

Saturday, 23 August 2014

Sunday, 10 August 2014

Ebola Virus Infection

How Is Ebola Diagnosed?

Handle Food Safely

Friday, 8 August 2014

Jaggery Nutrition

JAGGERY

SUGAR

Following are the benefits of jaggery

Culinary Uses

Jaggery Nutrition

Jaggery Nutritional Information

Calories

Sugar Content

Potassium

Selenium

Magnesium

Calcium

Other Nutrients

Friday, 4 April 2014

Good benefits from Papaya

1. Lowers cholesterol

2. Helps in weight loss

Those looking to lose weight must include papaya in their diet as it is very low in calories. The fibre content in papaya leaves you feeling full and also clears your bowel movement making your weight loss regime easier. Read about more foods that can help you lose weight.

3. Boosts your immunity

4. Good for diabetics

5. Great for your eyes

6. Protects against arthritis

7. Improves digestion

8. Helps ease menstrual pain

9. Prevents signs of ageing

10. Prevents cancer

11. Helps reduce stress

Saturday, 8 March 2014

Saturday, 25 January 2014

5 Foods To Remember For Better Memory

One: HERBS

Two: TEA

Three: FRUITS & VEGETABLES

Four: FISH & NUTS

Five: DESSERT