HEART AND CHOCOLATE

Monday, August 30, 2010

   A piece of dark chocolate a day -- a very small piece -- keeps the doctor away.


An Italian study shows that dark chocolate can significantly reduce the inflammation that leads to cardiovascular disease. The ideal amount is 6.7 grams per day (0.23 ounces). A typical Hershey chocolate bar weighs about 43 grams. That means eating one dark chocolate bar over the course of 6 1/2 days to get 6.7 grams per day.

Milk chocolate doesn't appear to offer the same benefits.

The study was conducted by Research Laboratories of the Catholic University in Campobasso and the National Cancer Institute of Milan and has been published in the Journal of Nutrition. The data come from an epidemiological study called the Moli-sani Project, which selected men and women at least 35 years old randomly from city hall registries in southern Italy.

For the chocolate study, researchers identified 4,849 people in good health without risk factors for cardiovascular disease, such as high cholesterol and high blood pressure. These participants were asked about their dark chocolate consumption.

Chronic inflammation can lead to heart disease, so keeping inflammation under control is a major part of preventive treatment. Research has shown that patients who have a low amount of C-reactive protein in their blood have lower levels of inflammation. People who eat dark chocolate regularly, in small servings, have significantly lower levels of C reactive protein, according to the study. This holds true even after accounting for any other potential confounding factors (such as differences in other dietary practices).

So ladies, you can now occasionally gorge on chocolate without a sense of guilt, for a study says that eating small amounts of the sweet snack can help protect women from heart failure.


However consuming chocolate every day can eliminate its positive benefits, says the study.

Lead researcher Dr Murray Mittleman of Harvard Medical School said: "You can't ignore that chocolate is a relatively calorie-dense food and large amounts of habitual consumption is going to raise your risks for weight gain.

"But if you're going to have a treat, dark chocolate is probably a good choice, as long as it's in moderation."

In fact in the nine-year study, conducted among 31,823 Swedish women, researchers looked at the relationship between the amount of high-quality dark chocolate eaten and the risk of heart failure.

The researchers found that women who ate an average of one to two servings of the high-quality chocolate per week had a 32 per cent lower risk of developing heart failure, British newspaper 'The Daily Telegraph' reported.

Those who had one to three servings per month had a 26 per cent lower risk, but those who ate at least one serving daily or more didn't seem to benefit from a protective effect against heart failure.

Dr Mittleman said the lack of a protective effect among women eating chocolate every day was probably due to the additional calories gained from eating chocolate instead of more nutritious foods.


High concentration of compounds called 'flavonoids' in chocolate may lower blood pressure, among other benefits, according to mostly short-term studies.

However, this is the first study to show long-term outcomes related specifically to heart failure, which can result from ongoing untreated high blood pressure, say the researchers.

 

CALCIUM CONTENT IN CORN

A simple sweet corn can be so nutritious


Sweet corn, also known as corn which contains a lot of nutrition and health care properties, in addition to carbohydrate, protein, fat, carotene, and also contains riboflavin etc.

The experts of the corn, rice, wheat and other staple foods were the role of nutritional value and health indicators contrast, found that the vitamin content of corn is very high, for rice, wheat, 5-10 times, while the special The nutritional value of corn was higher than normal corn. Sweet corn protein, vegetable oil, and vitamin content 1-2 times higher than conventional maize, "life element" selenium content was 8-10 times higher, the contains 17 amino acids, there are 13 species of higher than ordinary corn.

Scientists believe that, from a health point of view, people are eating corn oil, peanut oil and other edible vegetable oils than the benefits to be great. Very coarse cornmeal at the mill contains large amounts of leucine and glutathione, can inhibit the anti-cancer drugs on the human body side-effects, but also inhibit tumor growth. Because glutathione can be locked, like chains, like the growth of cancer-causing substances to lose their toxicity, the end of its body.

Eat corn, a variety of diabetes prevention with anti-cancer effect

Corn contained in the longevity factor of glutathione, in the participation of selenium to generate glutathione oxidase, with a resumption of youth, anti-aging functions. Is the anti-cancer factor, it can combine with other substances so that loss of carcinogenicity. Corn contained in carotene, can be absorbed by the body into vitamin A, also has anti-cancer effect; maize plants contained more cellulose, there are Runchang catharsis of power, can accelerate the cancer-causing substances and other toxic discharges, thereby reducing the likelihood of colon cancer.

Corn is rich in unsaturated fatty acids, especially linoleic acid content as high as 60%, and it and the corn germ in the synergy of vitamin E can reduce blood cholesterol levels and prevent its deposition in the vessel wall. Thus, corn on the coronary heart disease, atherosclerosis, hyperlipidemia, and hypertension have a certain role in the prevention and treatment. Vitamin E can also promote human cell division, anti-aging. Rich in calcium, phosphorus, magnesium, iron, selenium and so on, and vitamins A, B1, B2, B6, E and carotene, etc., for cholecystitis, gallstones, jaundice, hepatitis and diabetes, there is the role of adjuvant therapy.
Scientific testing confirmed that every 100 grams of corn can provide nearly 300 milligrams of calcium, which is almost similar calcium contained in dairy products. Rich in calcium can play the effect of lowering blood pressure. If the daily intake of 1 g of calcium, 6 weeks after the blood pressure can reduce the 9%. Plant cellulose can accelerate carcinogens and other poisons to leach out; natural vitamin E, there to promote cell division, anti-aging, skin lesions to prevent the function, but also to reduce atherosclerosis and brain function decline. Corn contains lutein, zeaxanthin can counter the aging eye, stimulate the brain cells, enhancing people's brain power and memory.

U.S. researchers in the study also found that regular consumption of corn bran and corn oil are very helpful in reducing cholesterol. They had an average age of 55 choices, 70 elderly people, including 50 men and 20 women, these people have higher cholesterol levels, and the hospitalization time in two years but the effect is not ideal.
These people accept the test, the researchers put through the fine grinded maize research, and accompanied by garlic powder, black pepper, celery and other condiments, soup with tomatoes, or reconciled into food, one and a half before the trial to eat 20 grams per person per day, After one and a half to eat 40 grams per person per day, three months later upon inspection, found that 70 individuals had blood levels of triglycerides decreased, there are 60 individuals to reduce cholesterol.



CORN AND HEAVENLY TASTE

Sunday, August 29, 2010


        Hot, fresh corn-on-the-cob is an almost essential part of any summertime party. Fortunately, it is also worthy part of any healthful menu. Our food ranking system qualified corn as a good source of many nutrients including thiamin (vitamin B1), pantothenic acid (vitamin B5), folate, dietary fiber, vitamin C, phosphorus and manganese.


Corn for Cardiovascular Health


Corn's contribution to heart health lies not just in its fiber, but in the significant amounts of folate that corn supplies.


Folate, which you may know about as a B-vitamin needed to prevent birth defects, also helps to lower levels of homocysteine, an amino acid that is an intermediate product in an important metabolic process called the methylation cycle. Homocysteine can directly damage blood vessels, so elevated blood levels of this dangerous molecule are an independent risk factor for heart attack, stroke, or peripheral vascular disease, and are found in between 20-40% of patients with heart disease. It has been estimated that consumption of 100% of the daily value (DV) of folate would, by itself, reduce the number of heart attacks suffered by Americans each year by 10%. Folate-rich diets are also associated with a reduced risk of colon cancer. A cup of corn supplies 19.0% of the DV for folate


Supports Lung Health


Consuming foods rich in beta-cryptoxanthin, an orange-red carotenoid found in highest amounts in corn, pumpkin, papaya, red bell peppers, tangerines, oranges and peaches, may significantly lower one's risk of developing lung cancer. A study published in Cancer Epidemiology, Biomarkers and Prevention reviewed dietary and lifestyle data collected from over 63,000 adults in Shanghai, China, who were followed for 8 years. Those eating the most crytpoxanthin-rich foods showed a 27% reduction in lung cancer risk. When current smokers were evaluated, those who were also in the group consuming the most cryptoxanthin-rich foods were found to have a 37% lower risk of lung cancer compared to smokers who ate the least of these health-protective foods.

LUPUS DISIEAS TREATED WITH ALOE VERA



       Lupus is a chronic inflammation of the connective tissue. It can start as a rash, most often in young adult women, and is more prevalent in African Americans or those of Asian descent.
The rash starts as one or more red, circular, thickened areas of the skin behind the ears, on the face, or on the scalp. Fever, nausea, constipation, diarrhea, fatigue, weight loss and all-over muscle and joint pain can follow. Urinary tract infections are common. The heart and lung can also become involved. There are alternating periods of remission and flare-ups.

What causes lupus?

It's not clear what all the causes of lupus are, but some cases have been traced back to a a severe allergic reaction to drugs or vaccines.

What increases your chances of getting lupus?


Severe physical and mental stress, streptococcal infections, pregnancy, and abnormal estrogen metabolism are some of the factors that can increase your chance of getting lupus.


What are the medical approaches to lupus?


Anti-inflammatory drugs (such as aspirin or ibuprofen) are often prescribed, but have side effects such as hemorrhage, high blood pressure, damage to the digestive system, kidneys and liver, headaches, hearing disturbances, shortness of breath, blood sugar changes, weight gain or loss, mineral imbalances, impotence and breast enlargement, muscle weakness and cramps, among others. Steroid creams are often given for rashes, and prednisone for more serious symptoms are used. Immunosuppressive drugs such as Cytoxan are often prescribed, but may damage the liver, kidneys, heart muscle, lung, hair and blood. Long-term use of steroids can lead to glaucoma, cataracts, osteoporosis, skin changes, mental changes, ulcers, increased susceptibility to infection, and ulcers.


What are your chances of surviving lupus and thriving?


Holistic approaches work well with mild cases and even people with more serious forms can expect symptom relief.
 What self-care measures can you take if you have lupus?


* eat lots of chicken, fish and green vegetables, especially steamed roccoli, kale, arugula, artichokes and beet and collard greens

* drink 8-10 glasses of water every day

* avoid chocolate and whole wheat and any foods you react to with symptoms such as watery eyes, headache, bloating, congestion, fatigue, excitement, itching, or increased heart rate (without exercise or stress)

* avoid alfalfa sprouts, eggplant, and peppers

* take additional amino acids as a supplement or use Bragg Aminos (from the health food store) in salad dressings, soups, and on chicken and fish

* buy flaxseeds and use a coffee grinder to grind them; use in cereals, soups, salads and/or add a tablespoon to a glass of water and drink

* take a multivitamin* and a multimineral* every day with meals


* take a probiotic* (acidophilus or bifidobacteria) to aid in digestion


* drink 3-4 ounces of aloe vera gel or aloe vera juice* after meals to soothe the digestive system


* take the herb astragalus* for fatigue (follow directions on the bottle)


* use the spice turmeric (the non-irradiated version)* on your food; it's an excellent anti-inflammatory


* eat a handful of fresh or frozen blueberries (let defrost first) every day to keep your bladder healthy and ward off kidney infections


* massage above below and all around the ankle bone to strengthen kidneys and bladder and above the hip bones in the back


* massage a couple of inches to the side and below back of knee to improve circulation and reduce pain in joints


* massage in depression a couple of inches below kneecaps to improve digestion and absoprtion of nutrients
 * take a warm bath and put in a few drops of at least 3 essential oils: myrhh, pine, black pepper, and/or basil
 * do yoga, stretching exercises, and/or tai chi daily


* avoid stress and listen to a relaxation tape daily, especially before bedtime

Using Aloe Vera for Lupus

Start drinking a very high quality Aloe Vera Gel several times a day. Begin with a small amount (around a desert spoon) at least 30 minutes before breakfast, 30 minutes before lunch and last thing at night. Increase this gradually over 2 weeks until you are taking about 3 tablespoons, 3 times a day.

WHY? Usually sufferers of Lupus have affected kidneys caused by the surpression of the immune system. This is also accompanied by inflammation of the joints that can be mistaken for Arthritis. Conventional Treatment in the majority of cases is by large amounts of cortison for long periods of time (to reduce the inflamation) but this has many affects such as blocking the functions of the immune system and weight gain. Aloe is a natural anti-inflamatory, pain inhibitor, antibiotic and cell regenerator (as anyone who has used it for sunburn will testify to!) and many have experienced great relief with it.

Take a high quality Bee Propolis tablet 3 times a day with meals.

WHY? Bee Propolis is the most powerful natural antibiotic known to man and helps to boost the body's immune system.
Take Beta Carotene supplements twice a day.

WHY? Beta-Carotene (a form of Vitamin A that the body finds easy to absorb) helps eliminate the dryness of eyes and other tissues that can affect some Lupus Sufferers.

Take High Quality Vitamin C tablets (that do not contain cheap fillers, starch and sugars) 3 times a day.

WHY? Vitamin C acts as a strong antioxidant (a stronger form is Lycium but it depends on the individual case) that will help prevent cholesterol blocking arteries and boost the immune system.
Take two Multi-minerals 3 times a day with meals

WHY? These are important, especially iron, for combating anemia, and calcium, to prevent osteoporosis.
WHY? People suffering from Lupus can have high cholesterol. Garlic is an excellent natural way to keep the arteries clean and it also acts as an anitbiotic

How long will it take for Aloe Vera to work with Lupus?Take 1 pure garlic supplement 3 times a day with meals

The speed of recovery will depend primarily on the quality of Aloe and supplements being taken. Do not expect miraculous results.
It will take time to clear the lupus and because Aloe Vera repairs the skin from the inside out, symptoms may look worse before they look better. As a very general rule of thumb allow one month for every year the Lupus has been there.

* avoid sunscreen (wear a hat and clothes that cover you instead), hormones, makeup (except hypoallergenic kinds), scented shampoos, perfume, after shave

PAIN KILLER IN ALOE VERA



        Pain is one word that torments the human body from time to time. It would be so great if our lives would be devoid of all these botherations. Some of the severities can be treated whereas some cannot. The cause could be anything like a surgery or injury.


It is a feeling triggered in the nervous system. It is an alarm bell which reminds you about a problem which the body is facing. There are various types that a human body faces which include:

Back ache is in the back of a person and it can be triggered by a bad posture sitting or sleeping. It rises in intensity if a person has an injury either in bone or in tissue. It can be happen when a person lifts heavy weights or over exercises.

Knee pain is very common among old people who sufferers for arthritis. But for the younger people it is mostly because of some wound or especially because of some kind of stress in the joints and tissues. Heavy weight lifting or gym can trigger it.

There are various kinds of injury or wounds in other parts of the body which tend to give us aches. The next is if a person is overweight, he or she can experience hurt in the leg due to the excess burden it has to face. Excessive cycling or any heavy physical exercises can it too.

Neck ache is a very aching condition and it can be activated by various causes like bad sleeping positions. It happens by some wound or ailment in the neck too. The neck is subjected to hurt if any tissue or a muscle gets strained.

Foot ache can be formed by various reasons but the most common is diabetics. People with diabetics often have terrible foot ache so they should take proper care of it. It can be triggered by some ailment and heavy physical load as well.

Lower back ache is surely caused by wrong body posture and weight lighting and sometimes by wounds or injury. People who are associated with a lot of physical activity tend to suffer from it more.

These different body aches can be prevented and relieved by various medicines which are a popular method of relief. There are other methods of preventing them through specially designed exercises.

Aloe Vera act as a natural pain killer. The MSM or Methylsulphonylmethane in aloe vera is a sulphur mineral supplement that offers a lot of health benefits including joint pain relief and cartilage maintenance in osteoarthritis, digestion, and improved skin elasticity. It is a natural form of organic sulfur, and a necessary building block for proteins, especially those found in the hair, muscles, and connective tissue of the joints and skin.

ALOE VERA JUICE


             The Aloe Vera Juice is made from the leaves of the Aloe plant. The inner layer of the Aloe leaf contains a thick jelly like liquid that is extracted and used as Juice.

The reason for the healing properties of these products is due to the presence of numerous amino acids, enzymes, large range of vitamins and minerals within Aloe Vera which our body needs for its every day activity.

It can be used as a general tonic for good health. The most interesting factor is that our body cannot prepare many of these enzymes and amino acids but which are available in pure Aloe Vera Juice*.


The benefits of Aloe-Vera-Juice.

Many people want to know about the benefits of Aloe Vera juice and they ask how this can be used internally – that is, inside the body. The main producers of Aloe Juice advise to drink two ounces every day.

It is better to drink it in an empty stomach. However some people drink it before they go to bed as they forget to take it in the morning as it is the beginning of a busy day.

This is a bit bitter tasting liquid but we can add honey or our favourite juice to it to make it tastier. The same method can be applied when children hesitate to take it. Children can have ½ oz - 1oz per day. Not advisable for infants.


Who should use pure Aloe-Vera-Juice?

1.People who feel that they are very weak and tired.

2.People who feel they need bit more energy.

3.People who work hard.

4.People who like to have good shiny Skin, Hair and Nails.

5.People who need more immunity.

6.People who need to get rid of Pain (back pain, muscle pain, joint pain, neck pain etc.)

7.People with fatigue syndrome.

8.People who have Diabetes, Arthritis, Fibromyalgia, Asthma, Eczema, Psoriasis.

9.People with Acne, Colitis, Diverticulitis, Irritable Bowel Syndrome.

10.People with Hay fever, Sinusitis and Bronchitis.

11.People who cannot take normal anti-inflammatory drugs (NSAIDS) and pain killers and would like to stick on natural remedies.

From centuries ago Aloe juice has been using as a remedy for gut problems and to protect the skin from the sun burn and as an anti aging treatment as it increases the activity of the fibroblasts in the skin.

Nowadays some producers of Aloe Vera products are making tooth paste which can cure mouth ulcers, bleeding gums and also helps to get rid of bad odours and bad taste in mouth.

Do you want to know what benefit I got from this Juice?


I am so much excited about the pain relieving properties of aloe vera.I started drinking Aloe Vera Juice and I noticed that within two weeks my tiredness started to disappear.

That was really exciting for me and I have found that no other remedies gave such a fantastic feeling! Within three months I have got my pains reduced very well and I can move my neck with out the fear of pain.

I am enjoying the freedom for movements. My body feels like it is ten, or even fifteen years younger. I have noticed that my hair and nails are growing much faster than before and have much more shine than before. Also, my skin is much clearer than before.

I feel more confidence and I can perform my work and day to day activities much faster than before.

Aloe Vera Juice for Detoxification.

I am surprised to note that bit of my weight reduced! Actually I am not a fat person at all.

Further enquiries about this fact reveal that aloe vera juice can be used for detoxification.


ALOE VERA


         The aloe vera plant has been used since ancient times for healing infection and burns. It was used by African hunters to reduce perspiration. Ancient records of Egyptians, Arabs, Africans and Indians show how aloe vera plant was used. The aloe vera plant also finds mention in the New Testament. Ancient Chinese used aloe vera gel for treating eczematous skin conditions. With a high water content of nearly 96%, the aloe vera plant has been hailed as a medicinal plant with many a beneficial property. The aloe vera plant can easily be grown at home - it is virtually maintenance free. You can then break off a part of the leaf and use the fresh gel to apply on any burn or other wound. . When the aloe vera leaf is broken, it oozes a thick sap that drips from the open end. This bitter sap is used to accelerate wound healing and reduce inflammation.


Benefit of Aloe Vera Gel

The benefits of aloe vera are manifold. Aloe vera gel is used to treat first-degree burns for speedy healing. Aloe vera gel is used to shrink warts and lessen the painful effects of shingles. The symptoms of psoriasis can be reduced with aloe vera gel. European folk medicine makes extensive use of aloe vera juice to reduce ulcers and heartburn. Aloe vera is also used in dental problems such as bleeding gums and denture stomatitis.

Gel from the Aloe vera leaf has shown good results in treating facial edema. When used a mouth rinse, aloe vera offers benefits for treating lockjaw and cold spores. Recent studies have shown that aloe vera might have a beneficial effect on cardiovascular health. Aloe Vera can trigger uterine contractions and must not be taken by pregnant women. Children should not be given aloe vera internally too. If you are on drugs that cause potassium loss or diuretics or steroids, it may not be advisable to take aloe vera orally.

Aloe Vera Juice Benefit

Aloe Vera juice is made from the nutritious inner gel. Aloe Vera juice has natural detoxifying powers that ease constipation and cleanse the bowel. Aloe Vera juice is known to benefit those suffering from IBS (Irritable Bowel Syndrome). The residues that accumulate within the colon are loosened and naturally dispersed with regular consumption of aloe vera juice. Any internal lesions or ulcers will also be healed. High doses of Aloe vera juice can cause diarrhea, abdominal pain and electrolyte imbalance. Aloe vera juice is said to possess soothing properties that help in colitis, peptic ulcers and digestive tract irritations. Aloe vera juice contains some anti-inflammatory fatty acids that alkalize digestive juices and prevent over acidity. Acemannan, found in Aloe vera is being studied for its beneficial effects in boosting T-lymphocyte cells that aid the immune system.

Aloe Vera Product

Aloe vera gel is made by pulverizing the whole leaves of the plant whereas Aloe juice is made from the inner leaf. Consumers are increasingly becoming aware of the benefits of aloe vera. Cosmetics and products using aloe vera are popular. Aloe vera cosmetics are available as lotions, aloe vera creams and powders and soaps. Some manufacturers add a few drops of aloe vera gel and claim to make Aloe Vera products. Most aloe vera products contain stabilizers and preservatives that might take away some of the benefits of Aloe. Unless aloe vera gel is added in significant amounts, it would not have much beneficial effect. This would only mean expensive cosmetics with little value.

Aloe Vera Skin Care

Skin care products with aloe vera increase the availability of oxygen to the skin and thereby aid synthesis and strength of the skin tissues. Aloe Vera lotions are widely used for cleansing the skin. Many of the skin care products containing aloe vera are also fortified with Vitamin E and collagen to maintain the skin's elasticity and suppleness and keep the moisture in. You can pick up suntan lotions with aloe vera. The anti-burning properties of Aloe combined with SPF factors make this an excellent skin care product.

Aloe Vera Capsule

The benefits of Aloe vera can be availed as capsules too. These capsules contain aloe vera juice in a freeze-dried form. Aloe Vera is used in many products on account of its nutritional benefits. It contains Vitamins B1, B2, B6, C and many amino acids. As a food supplement, aloe vera capsules aid blood and lymphatic circulation and facilitate digestion.

CANCER AND WEAK HEART WITH DATES FRUIT

         A date fruit is the product of a date palm, a tree native to Northern Africa and the Middle East, although it is also cultivated in other parts of the world. In addition to being eaten fresh, the date fruit is dried and eaten whole as a snack or included in an assortment of desserts. Many regional Middle Eastern cuisines incorporate dates, as do Mediterranean cuisines like those of Italy and Greece. Dried dates are usually readily available in most markets, and fresh dates can be found in specialty markets in season.

Dates are the fruits of the date palm tree which is a food of high nutritional value. They are used abundantly in the month of Ramadan when Muslims fast from dawn to dusk. The sweetness of the date takes the edge off hunger and this is another reason why fasts are opened with dates. This prevents a person from overeating after he has opened his fast.

Dates contain calcium, sulphur, iron, potassium, phosphorus, manganese, copper, magnesium, volatile oils, Vitamin-B6, folic acid, Potassium, Iron and Magnesium, proteins, sugars, vitamins and are rich in natural fibers which contribute to a healthy body and mind.

Dates provides natural sugar in the form of glucose and fructose which is ready for immediate absorption and, is infinitely far superior to cane-sugar.

Eating dates has great benefits which can be illustrated as follows:

Prevents Cancer: Dates are very nutritious and contain natural fibres. Modern medicine has shown that they are effective in preventing abdominal cancer. In general Bedouin Arabs, who eat them on a regular basis, show an extremely low incidence rate of cancer.

Weak heart: Dates are an excellent remedy for weak heart. Dates soaked overnight should be taken twice a week which strengthens the heart.
Bedouin Arabs who regularly consume dates have shown an extremely low rate of heart disease.

Treatment for Obesity: The wide variety of nutritious elements in dates makes it hunger-resistive! So treatment by eating few dates when feeling hungry helps reduce hunger and be filled. These dates will provide the body with the necessary sugar and stimulate the intestine which reduce hunger greatly, and eventually, reduce food consumption.

Eases child-birth: Eating dates eases the pain of childbirth. Scientifically they are known to contain hormones which strengthen the uterus, help produce milk for nursing mothers and also prevent blood loss after childbirth. (The ripe fruit contains a substance that urges uterine spasms and increases contractions especially in the time of delivery. This substance resembles 'oxytocin' that is secreted by pituitary gland, which encourages contractions of the uterus. Dates contain some stimulants which strengthen the muscles of the uterus in the last months of pregnancy. This helps the dilation of the uterus at the time of delivery and reduces post-natal bleeding).


Ideal for breast-feeding mothers: Dieticians consider dates the best food for breast-feeding mothers. This is because dates contain elements that assist in alleviating depression and enrich the breast milk with the nutrients needed to make the child healthy and resistant to disease.

Bones: Calcium is important for strong bones so this is an additional benefit that dates provide. As dates are rich in calcium, they contribute to healthy bones. For this reason it is recommended that children and older adults, especially women, eat plenty of dates to strengthen their bones.
Modern science has also proved the effectiveness of dates, in preventing diseases of the respiratory system.

Intestinal Disturbances: Eating dates in the morning on an empty stomach kills intestinal worms and other parasites, for dates have an antidotal potency which restrains their growth. According to Metchnikoff, a great Russian scientist, liberal use of dates keeps in check the growth of pathological organisms and helps to establish a colony of friendly bacteria in the intestines.

Improves Eye sight: Dates are also important in maintaining good vision and are effective in guarding against night-blindness.

Cures constipation: Dates are also highly beneficial in the treatment of constipation as the roughage provided by it stimulates sluggish bowels. They should be immersed in water at night and taken after making them into fine syrup the next morning to secure laxative effect.

Remedy for Sexual Debility: Date syrup can be used as a treatment for weak heart. It can also be use for the treatment of sexual weakness. When it's mixed with milk and honey, dates can be used as a tonic for the treatment of sexual disturbances for both sexes. And such syrup strengthens the body and raises its energy levels. The elderly would benefit from this syrup too. It improves their stamina and purges their bodies from the toxins that have accumulated in their cells along the years.

Remedy for Liver and Inflammations: Dates remedy Lever and purge it from toxins, Breaking the fast with dates, is one of the most magnificent of natural remedies for the maintenance and purging the Lever from accumulated toxins. And also drinking dates juice could be used in the treatment of sore throat, various types of fever, rhinorrhia and common cold.

Remedy for Intoxication: Dates are an excellent remedy for alcoholic intoxication. In such a case, drinking water in which fresh dates have been rubbed or soaked will bring quick relief

Children's Disease: Dates tied to a wrist of the baby and allowed to be sucked during teething period hardens the gums and also prevents other complaints like restlessness and diarrhea.
In short sentence, one date satisfies the minimum requirements of a balanced and healthy diet - so cultivating a healthy habit of eating dates miraculously preserves our health and attains longevity.

GO NUTS ON HEART FOR PEANUT



Contrary to what their name implies, peanuts are not true nuts but a member of a family of legumes related to peas, lentils, chickpeas and other beans. Peanuts start growing as a ground flower that due to its heavy weight bends towards the ground and eventually burrows underground where the peanut actually matures. The veined brown shell or pod of the peanut contains two or three peanut kernels. Each oval-shaped kernel or seed is comprised of two off-white lobes that are covered by a brownish-red skin.

Health Benefits


In addition to being every kid's (and many grownup kid's) favorite sandwich filling, peanuts pack a serious nutritional punch and offer a variety of health benefits.


Your Heart Will Go Nuts for Peanuts


Peanuts are a very good source of monounsaturated fats, the type of fat that is emphasized in the heart-healthy Mediterranean diet. Studies of diets with a special emphasis on peanuts have shown that this little legume is a big ally for a healthy heart. In one such randomized, double-blind, cross-over study involving 22 subjects, a high monounsaturated diet that emphasized peanuts and peanut butter decreased cardiovascular disease risk by an estimated 21% compared to the average American diet.


In addition to their monounsaturated fat content, peanuts feature an array of other nutrients that, in numerous studies, have been shown to promote heart health. Peanuts are good sources of vitamin E, niacin, folate, protein and manganese. In addition, peanuts provide resveratrol, the phenolic antioxidant also found in red grapes and red wine that is thought to be responsible for the French paradox: the fact that in France, people consume a diet that is not low in fat, but have a lower risk of cardiovascular disease compared to the U.S. With all of the important nutrients provided by nuts like peanuts, it is no wonder that numerous research studies, including the Nurses' Health Study that involved over 86,000 women, have found that frequent nut consumption is related to reduced risk of cardiovascular disease.


Peanuts Rival Fruit as a Source of Antioxidants



Not only do peanuts contain oleic acid, the healthful fat found in olive oil, but new research shows these tasty legumes are also as rich in antioxidants as many fruits.


While unable to boast an antioxidant content that can compare with the fruits highest in antioxidants, such as pomegranate, roasted peanuts do rival the antioxidant content of blackberries and strawberries, and are far richer in antioxidants than apples, carrots or beets. Research conducted by a team of University of Florida scientists, published in the journal Food Chemistry, shows that peanuts contain high concentrations of antioxidant polyphenols, primarily a compound called p-coumaric acid, and that roasting can increase peanuts' p-coumaric acid levels, boosting their overall antioxidant content by as much as 22%.


Peanuts' Antioxidants Key to their Heart-Health Benefits


Research published in the British Journal of Nutrition (Blomhoff R, Carlsen MH), which identified several nuts among plant foods with the highest total antioxidant content, suggests nut's high antioxidant content may be key to their cardio-protective benefits.


Nuts' high antioxidant content helps explain results seen in the Iowa Women's Health Study in which risk of death from cardiovascular and coronary heart diseases showed strong and consistent reductions with increasing nut/peanut butter consumption. Total death rates decreased 11% and 19% for nut/peanut butter intake once per week and 1-4 times per week, respectively.


Even more impressive were the results of a review study of the evidence linking nuts and lower risk of coronary heart disease, also published in the British Journal of Nutrition. (Kelly JH, Sabate J.) In this study, researchers looked at four large prospective epidemiological studies-the Adventist Health Study, Iowa Women's Study, Nurses' Health Study and the Physician's Health Study. When evidence from all four studies was combined, subjects consuming nuts at least 4 times a week showed a 37% reduced risk of coronary heart disease compared to those who never or seldom ate nuts. Each additional serving of nuts per week was associated with an average 8.3% reduced risk of coronary heart disease.


Practical Tip: To lower your risk of cardiovascular and coronary heart disease, enjoy a handful of peanuts or other nuts, or a tablespoon of nut butter, at least 4 times a week.


Potentially Reduced Risk of Stroke Based on Preliminary Animal Studies


Resveratrol is a flavonoid first studied in red grapes and red wine, but now also found to be present in peanuts. In animal studies on resveratrol itself (the purified nutrient given in intravenous form, not the food form), this phytonutrient has been determined to improve blood flow in the brain by as much as 30%, thus greatly reducing the risk of stroke, according to the results of a laboratory animal study published in the Journal of Agricultural and Food Chemistry.


Lead researcher Kwok Tung Lu hypothesized that resveratrol exerted this very beneficial effect by stimulating the production and/or release of nitric oxide (NO), a molecule made in the lining of blood vessels (the endothelium) that signals the surrounding muscle to relax, dilating the blood vessel and increasing blood flow. In the animals that received resveratrol, the concentration of nitric oxide (NO) in the affected part of the brain was 25% higher than that seen not only in the ischemia-only group, but even in the control animals.


The jury is still out on peanuts however, since they contain far less resveratrol than the amounts used in the above study, and also less than the amount provided by red wine. An ounce of red wine can provide as much as 1,000 micrograms of resveratrol, and it almost always provides over 75 micrograms. The same ounce of peanut butter can only provide about 50 micrograms of resveratrol. Still, routine consumption of peanuts or peanut butter might turn out to be significant in terms of the resveratrol provided by this food.


Peanuts Protective, but Pickled Foods Increase Risk of Colon Cancer



A number of studies have shown that nutrients found in peanuts, including folic acid, phytosterols, phytic acid (inositol hexaphosphate) and resveratrol, may have anti-cancer effects. A good source all these nutrients-including the phytosterol beta-sisterol, which has demonstrated anti-cancer actions-peanuts have long been considered a likely candidate as a colon cancer-preventive food.(Awad AB, Chan KC, et al., Nutr Cancer)


Colorectal cancer is the second most fatal malignancy in developed countries and the third most frequent cancer worldwide. In Taiwan, not only has incidence of colon cancer increased, but the likelihood of dying from the disease rose 74% from 1993 to 2002.


Taiwanese researchers decided to examine peanuts' anti-colon cancer potential and conducted a 10-year study involving 12,026 men and 11,917 women to see if eating peanuts might affect risk of colon cancer.(Yeh CC, You SL, et al., World J Gastroenterol)


Researchers tracked study participants' weekly food intake, collecting data on frequently consumed foods and folk dishes such as sweet potato, bean products, peanut products, pickled foods, and foods that contained nitrates or were smoked.


Risk of colon cancer was found to be highly correlated with both peanuts, which greatly lessened risk, and pickled foods, which greatly increased risk, particularly in women.


Eating peanuts just 2 or more times each week was associated with a 58% lowered risk of colon cancer in women and a 27% lowered risk in men.


In women, but not in men, eating pickled foods 2 or more times a week more than doubled the likelihood of developing colon cancer risk for women, increasing their risk 215%.


Practical Tips: To help prevent colon cancer, avoid pickled foods, but enjoy peanuts at least twice each week. In addition to that old stand-by, the PB&J sandwich, try some of the following:


• Spread peanut butter on your morning waffle, whole grain toast or mid-morning crackers.

• Add a tablespoon of peanut butter to your morning smoothie.

• Enjoy a handful of dry roasted peanuts with a glass of tomato juice as an afternoon snack.

• Combine peanut butter, coconut milk, and ready-to-use Thai red or green curry paste for a quick, delicious sauce. Pour over healthy sautéed vegetables. Use as a cooking sauce for tofu or salmon.

• Toss cooked brown rice with sesame oil, chopped peanuts, scallions, sweet red pepper, parsley and currants.


When purchasing peanut butter, be sure to read the label. Hydrogenated(trans-) fats and sugar are often added to peanut butter. Buy organic and choose brands that contain peanuts, salt-and nothing else!

CANCER AND ANTIOXIDANT ACTIVITY WITH PEANUTS



American Institute for Cancer Research, 1997. World Cancer Research Fund. Food,Nutrition and the Prevention of Cancer: A Global Perspective. Nuts and Seeds. 450-1.



Since the early ‘80s, a number of expert reports have reviewed the literature on diet and cancer and made recommendations designed to reduce the risk of cancer. The report, of which this is a summary, builds on that earlier work. The experts recommend that populations consume nutritionally adequate and varied diets, based primarily on foods of plant origin. They specifically recommend that the public choose predominantly plant-based diets rich in a variety of vegetables and fruits, legumes and minimally processed starchy staple foods. The report notes,“While there are as yet no useful epidemiological data on nuts and seeds, it is biologically plausible that diets high in specific nuts and seeds or these foods as a whole, protect against cancers.”

Blomhoff, R., M.H. Carlsen, L.F. Andersen, D.R. Jacobs Jr, 2006. Health benefits of nuts: potential role of antioxidants. British Journal of Nutrition. 96, Suppl. 2, S52–S60.

A diet rich in fruits, vegetables and minimally refined cereals is associated with lower risk for chronic degenerative diseases. Since oxidative stress is common in chronic degenerative disease, it has been assumed that dietary antioxidants may explain this protective effect. Every dietary plant contains numerous types of antioxidants with different properties. Many of these antioxidants cooperate in oxidative stress reduction in plants, and we hypothesize that many different antioxidants may also be needed for the proper protection of animal cells. To test this hypothesis, it is useful to identify dietary plants with high total antioxidant content. Several nuts are among the dietary plants with the highest content of total antioxidants. Of the tree nuts, walnuts, pecans and chestnuts have the highest contents of antioxidants. Walnuts contain more than 20 mmol antioxidants per 100 g, mostly in the walnut pellicles. Peanuts (a legume) also contribute significantly to dietary intake of antioxidants. These data are in accordance with our present extended analysis of an earlier report on nut intake and death attributed to various diseases in the Iowa Women’s Health Study. We observed that the hazard ratio for total death rates showed a U-shaped association with nut/peanut butter consumption. Hazard ratio was 0.89 (CI . 0.81–0.97) and 0.81 (CI . 0.75–0.88) for nut/peanut butter intake once per week and 1–4 times per week, respectively. Death attributed to cardiovascular and coronary heart diseases showed strong and consistent reductions with increasing nut/peanut butter consumption. Further studies are needed to clarify whether antioxidants contribute to this apparent beneficial health effect of nuts.



Bruce, B., G.A. Spiller, L.M. Klevay, S.K. Gallagher, 2000. A diet high in whole and unrefined foods favorably alters lipids, antioxidant defenses and colon function. J Clin Nutr. 19(1): 61- 7.

 

OBJECTIVE: Diets rich in whole and unrefined foods, like whole grains, dark green and yellow/orange-fleshed vegetables and fruits, legumes, nuts and seeds, contain high concentrations of antioxidant phenolics, fibers and numerous other phytochemicals that may be protective against chronic diseases. This study compared the effects of a phytochemical-rich diet versus a refined-food diet on lipoproteins, antioxidant defenses and colon function. METHODS: Twelve hyperlipidemic women followed two diets for four weeks starting with a refined-food diet. Subjects then directly crossed over to the phytochemical-rich diet. Duplicate, fasting serum lipids and single, fasting antioxidant enzymes were measured at the end of the four-week refined-food diet period (baseline) and again at the end of the phytochemical-rich diet period. RESULTS: Total energy and total fat intake were similar during both diet periods, but there was a decrease in saturated fat (SFA) of 61% in the phytochemical-rich diet group. Dietary fiber, vitamin E, vitamin C and carotene intakes were 160%, 145%, 160% and 500% more, respectively, than during the refined-food diet period. The phytochemical-rich diet induced a drop of 13% in total cholesterol (TC) (p < 0.05) and 16% (p < 0.001) in low density lipoprotein-cholesterol (LDL-C). Erythrocyte superoxide dismutase decreased 69% (p < 0.01) and glutathione peroxidase dropped 35% (p < 0.01). Colon function was improved on the phytochemical-rich diet. CONCLUSIONS: A diet abundant in phytochemically-rich foods beneficially affected lipoproteins, decreased need for oxidative defense mechanisms and improved colon function.



Gonzalez, C.A., J. Salas-Salvado´, 2006. The potential of nuts in the prevention of cancer. British Journal of Nutrition. 96, Suppl. 2, S87–S94.

 

Cancer is a disease that is characterized by the loss of genetic control over cell growth and proliferation, mainly as a result of the exposure to environmental factors. Cessation of smoking and a high consumption of fruits and vegetables are the most important means of reducing the risk of cancer in our society. Like fruits and vegetables, nuts are a source of vegetable protein, monounsaturated fatty acids, vitamin E, phenolic compounds, selenium, vegetable fiber, folic acid and phytoestrogens. There are numerous mechanisms of action by which these components can intervene in the prevention of cancer, although they have not been fully elucidated. There are very few epidemiological studies analyzing the relationship between nuts consumption and risk of cancer. One of the greatest difficulties in interpreting the results is that the consumption of nuts, seeds and legumes are often presented together. The most commonly studied location is the colon/rectum, an organ in which the effect of nuts is biologically plausible. Although the results are not conclusive, a protective effect on colon and rectum cancer is possible. Likewise, some studies show a possible protective effect on prostate cancer, but there is insufficient data on other tumor locations. New epidemiological studies are required to clarify the possible effects of nuts on cancer, particularly prospective studies that make reliable and complete estimations of their consumption and which make it possible to analyze their effects independently of the consumption of legumes and seeds.

 

Hebert, J.R., T.G. Hurley, B.C. Olendzki, J. Teas, Y. Ma, J.S. Ha, 1998. Nutritional and socioeconomic factors in relation to prostate cancer mortality: a cross-national study. J Natl Cancer Inst. 90:1637-47.



Background: Large international variations in rates of prostate cancer incidence and mortality suggest that environmental factors have a strong influence on the development of this disease. The purpose of this study was to identify predictive variables for prostate cancer mortality in data from 59 countries. Methods: Data on prostate cancer mortality, food consumption, tobacco use, socioeconomic factors, reproductive factors, and health indicators were obtained from United Nations sources. Linear regression models were fit to these data. The influence of each variable fit in the regression models was assessed by multiplying the regression coefficient b by the 75th (X75) and 25th (X25) percentile values of the variable. The difference, bX75 − bX25, is the estimated effect of the variable across its interquartile range on mortality rates measured as deaths per 100 000 males aged 45–74 years. Reported P values are two-sided. Results: Prostate cancer mortality was inversely associated with estimated consumption of cereals (bX75 − bX25 = −7.31 deaths; P = . 001), nuts and oilseeds (bX75 − bX25 = −1.72 deaths; P = .003), and fish (bX75 − bX25 = −1.47 deaths; P = .001). In the 42 countries for which we had appropriate data, soy products were found to be significantly protective (P = .0001), with an effect size per kilocalorie at least four times as large as that of any other dietary factor. Besides variables related to diet, we observed an association between prostate cancer mortality rates and a composite of other health-related, sanitation, and economic variables (P = .003). Conclusions: The specific food-related results from this study are consistent with previous information and support the current dietary guidelines and hypothesis that grains, cereals, and nuts are protective against prostate cancer. The findings also provide a rationale for future study of soy products in prostate cancer prevention trials.



Jain, M.G., G.T. Hislop, G.R. Howe, P. Ghadirian, 1999. Plant foods, antioxidants and prostate cancer risk: findings from case-control studies in Canada. Nutr and Cancer. 34(2):173-84.



Epidemiological data on most cancer sites suggest that consumption of plant foods, which contain high levels of antioxidants, might slow or prevent the appearance of cancer. We used data from three case-control studies to test this hypothesis. The total study population consisted of 617 incident cases of prostate cancer and 636 population controls from Ontario, Quebec, and British Columbia. Dietary information was collected by an in-person interview with a detailed quantitative dietary history. Unconditional logistic regression analyses were performed to estimate odds ratios (ORs) and 95% confidence intervals (CIs). A decreasing, statistically significant association was found with increasing intakes of green vegetables (OR = 0.54, 95% CI = 0.40-0.71 for 4th quartile), tomatoes (OR = 0.64, 95% CI = 0.45-0.91), beans/lentils/nuts (OR = 0.69, 95% CI = 0.53-0.91), and cruciferous vegetables (OR = 0.69, 95% CI = 0.52-0.91 for 3rd quartile). Higher intakes of fruit were associated with higher ORs (OR = 1.51, 95% CI = 1.14- 2.01 for 4th quartile), an effect that was seen for total fruit and citrus fruit, as well as for all other noncitrus fruits. Among the grains, refined-grain bread intake was associated with a decrease in risk (OR = 0.65 for 4th quartile), whereas whole-grain breakfast cereals were associated with a higher risk for prostate cancer. Of all the antioxidant nutrients studied, the ORs were higher with higher intakes of cryptoxanthin (OR = 1.44, 95% CI = 1.09-1.89 for 4th quartile). Exposure to certain dietary components of plant origin, which are potentially modifiable, indicates the theoretical scope for reducing the risk from prostate cancer. Future experimental studies or trials are warranted for further understanding.



Jenab, M., et al., 2004. Association of nut and seed intake with colorectal cancer risk in the European prospective investigation into cancer and nutrition. Cancer Epidemiol Biomarkers Prev. 13(10):1595-603.



A link between unsaturated fatty acids or phytonutrients and reduced risk of colorectal cancer has been suggested. However, the effects of higher intake of dietary sources of these nutrients, such as the nuts and seeds food group, are less clear. The objective of this study was to determine the effects of nut and seed intake on colorectal cancer risk within the European Prospective Investigation into Cancer and Nutrition study, a large prospective cohort study involving 10European countries. Total nut and seed intake was determined from country-specific dietary questionnaires. The data set included 478,040 subjects (141,988 men, 336,052 women) with a total of 855 (327 men, 528 women) colon and 474 (215 men, 259 women) rectal cancer cases. A multivariate Cox proportional hazards model, stratified by center and controlled for fruit intake, dietary fiber, energy, height, weight, sex, age, physical activity, and smoking, was used. The data show no association between higher intake of nuts and seeds and risk of colorectal, colon, and rectal cancers in men and women combined, but a significant inverse association was observed in subgroup analyses for colon cancer in women at the highest (>6.2 g/d) versus the lowest (nonconsumers; hazard ratio, 0.69; 95% confidence interval, 0.50-0.95) category of intake and for the linear effect of log-transformed intake (hazard ratio, 0.89; 95% confidence interval, 0.80- 0.98), with no associations in men. It is not evident from this data why there may be a stronger association in women or why it may be limited to the colon, suggesting that much further research is necessary.



Kune, S., G.A. Kune, L.F. Watson, 1987. Case-control study of dietary etiological factors: the Melbourne colorectal cancer study. Nutr Cancer. 9:21-42.



A brief description is given of a large and comprehensive population-based investigation of colorectal cancer with a new study design. The study design allows the simultaneous examination of the incidence pattern, all the hypothesized causes and all the survival determinants of colorectal cancer of a defined population in a single data set. The relevance of this approach to surgeons in the primary prevention of and screening for colorectal cancer is illustrated in relation to the findings. Thus a diet with a low intake of fat and red meat and high intake of plant foods seems the most important factor in the primary prevention of colorectal cancer. In the screening for this cancer, high-risk groups include those with a previous colorectal cancer, a previous adenomatous polyp, a family history of colorectal cancer in first-degree relatives, Jews, those with an unsatisfactory diet and for rectal cancer, also those who are heavy beer consumers.



Mills, P.K., W.L. Beeson, R.L. Phillips, G.E. Fraser, 1989. Cohort study of diet, lifestyle, and prostate cancer in Adventist men. Cancer. 64:598-604.



Dietary and lifestyle characteristics were evaluated in relation to subsequent prostatic cancer risk in a cohort of approximately 14,000 Seventh-day Adventist men who completed a detailed lifestyle questionnaire in 1976 and who were monitored for cancer incidence until the end of 1982. During the 6-year follow-up period, 180 histologically confirmed prostatic cancers were detected among some 78,000 man-years of follow-up. Increasing educational attainment was associated with significantly decreased risk of prostate cancer in this study; age at first marriage was also inversely associated with risk, although this was not significant. There was no relationship between body mass index (as measured by Quetelet's Index) and risk. A history of prostate “trouble” was associated with a 60% increase in risk which was highly significant. Although there were suggestive relationships between increasing animal product consumption and increased risk, these results did not persist after accounting for the influence of fruit and vegetable consumption. Nor was exposure to the vegetarian lifestyle during the childhood years associated with alterations in subsequent risk. However, increasing consumption of beans, lentils and peas, tomatoes, raisin, dates, and other dried fruit were all associated with significantly decreased prostate cancer risk.



Pickle, L.W., M.H. Greene, R.G. Ziegler, A. Toledo, R. Hoover, H.T. Lynch, J.F. Fraumeni, Jr., 1984. Colorectal cancer in rural Nebraska. Cancer Research. 44:363-9.

A case-control interview study of colorectal cancer was conducted in two rural counties of eastern Nebraska to determine reasons for the elevated colon cancer mortality rates during 1950 to 1969. Comparison of the information provided by 86 colorectal cancer cases and 176 matched controls (or their next of kin) revealed an increased risk among persons of Czech background, with persons of Bohemian and Moravian extraction predominating in this area. The data suggest an interaction between Bohemian ancestry and certain dietary patterns in the pathogenesis of colon cancer in this region. Colon cancer risk was elevated among commercial beer drinkers regardless of their ethnic back ground, although Bohemians reported heavier consumption. An excess risk was also associated with intestinal polyps, reported more often by Moravians, and with familial occurrence of gastrointestinal and other cancers. Since 1969, the mortality and incidence rates for colon cancer in this area have declined, possibly as a consequence of acculturation of the American-born descendants of Czech immigrants.



Singh, P.N., G.E. Fraser, 1998. Dietary risk factors for colon cancer in a low-risk population. Am J Epidemiol. 148:761-74.



In a 6-year prospective study, the authors examined the relation between diet and incident colon cancer among 32,051 non-Hispanic white cohort members of the Adventist Health Study California, 1976-1982) who, at baseline, had no documented or reported history of cancer. The risk of colon cancer was determined from proportional hazards regression with adjustment for age and other covariates. The authors found a positive association with total meat intake (risk ratio (RR) for >1 time/week vs. no meat intake = 1.85, 95% confidence interval (CI) 1.19-2.87; p for trend = 0.01) and, among subjects who favored specific types of meat, positive associations with red meat intake (RR for >1 time/week vs. no red meat intake = 1.90, 95% CI 1.16-3.11; p for trend = 0.02) and white meat intake (RR for >1 time/week vs. no white meat intake = 3.29, 95% CI 1.60-6.75; p for trend = 0.006). An inverse association with legume intake (RR for >2 times/week vs. <1time/week = 0.53, 95% CI 0.33-0.86; p for trend = 0.03) was observed. Among men, a positive association with body mass index was observed (relative to the RR for tertile III (>25.6 kg/m2) vs. tertile I (<22.5 kg/m2) = 2.63, 95% CI 1.12-6.13; p for trend = 0.05). A complex relation was identified whereby subjects exhibiting a high red meat intake, a low legume intake, and a high body mass experienced a more than threefold elevation in risk relative to all other patterns based on these variables. This pattern of putative risk factors would likely contribute to increases in both insulin resistance (high body mass, high red meat intake) and glycemic load (low legume intake), a synergism that, if causal, implicates hyperinsulinemic exposure in colon carcinogenesis. The overall findings from this cohort identify both red meat intake and white meat intake as important dietary risk factors for colon cancer and raise the possibility that the risk due to red meat intake reflects a more complex etiology.



Torabian, S., E. Haddad, S. Rajaram, J. Banta, J. Sabate´, 2009. Acute effect of nut consumption on plasma total polyphenols, antioxidant capacity and lipid peroxidation. J Hum Nutr Diet. 22: 64–71.

 

Background: Nuts have been shown to have beneficial effects on human health due to the healthy fat content; however, the effect of antioxidants (i.e. polyphenols) in nuts have not been fully investigated. The present study aimed to assess the immediate effect of a polyphenol-rich meal (75% of energy from nuts: walnuts or almonds) and a polyphenol-free meal on plasma polyphenol content, antioxidant capacity and lipid peroxidation in healthy volunteers. Methods: Thirteen subjects participated in a randomized, crossover, intervention study. After an overnight fast, walnuts, almonds or a control meal in the form of smoothies were consumed by study subjects. Each subject participated on three occasions, 1 week apart, consuming one of the smoothies each time. Blood samples were obtained at fasting and then at intervals up to 3.5 h after consumption of the smoothies. Results: There was a significant increase in plasma polyphenol concentration following both nut meals, with peak concentrations being achieved at 90 min, and with a walnut meal having a more sustained higher concentration than an almond meal. The plasma total antioxidant capacity reached its highest point at 150 min post consumption of the nut meals, and was higher after the almond compared to walnut meal. A gradual significant (P < 0.05) reduction in the susceptibility of plasma to lipid peroxidation was observed 90 min after ingestion of the nut meals. No changes were observed following consumption of control meal. Conclusions: Consumption of both nuts increased plasma polyphenol concentrations, increased the total antioxidant capacity and reduced plasma lipid peroxidation.


LOWER CHOLESTEROL WITH GUAVA

        
              Guava (Psidium guajava L.) contain many nutrients that can be used as a medicine. According to Parimin SP’s research: in every 100 grams of fresh ripe guava; containing of 0.9 g protein, 0.3 g fat, 12.2 g carbohydrates, 14 mg calcium , 28 mg phosphorus, 1.1 mg iron, 25 SI of vitamin A, vitamin B1 0.02 mg, 87 mg vitamin C, and 86 g of water, with the total 49 calories.


The content of vitamin C in guava is double amount from the vitamin C contain in sweet orrage which is only 49 mg per 100 g of sweet orange. Vitamin C is concentrated in the outer skin and the flesh that is soft and thick. The content of vitamin C in guava is in a lot amount when it is just about to ripe (before ripe).

The needs of vitamin C for adult is 70-75 mg a day, and for people age 13-20 require 80-100 mg per day. Thus, one peace of guava with weighing around 275 g can supply the daily requirements for vitamin C in three adults or two children.

Lower Cholesterol

Guava is also rich in fiber, especially pectin (soluble fiber).

Benefits of pectin is to lowers cholesterol by binding the cholesterol with bile acids in the body and helps remove the cholesterol out. Research by Singh Medical Hospital and Research Center Morrabad, India, showed that guava can lower total cholesterol and blood triglycerides and blood pressure in hypertensive patients.

The tannins contents that create a bitter taste in guava is known very useful in facilitate digestion and blood circulation system, as well as attacking the virus. Potassium contained in this fruit works to increase the regularity of heart rate (beat), activating muscle contractions, regulating the delivery of nutrients to the cells in the body, and decreased total cholesterol and high blood pressure (hypertension). According to research, eating guava 0.5 to 1 kg / day for four weeks, the risk of heart disease can be reduced to 16. percent.

In guava also found lycopene, the carotenoid that is the substance (essential pigment in plants) that have antioxidant activity, it provides protection in the body against cancer. In the red guava provides a lots of licophene.

Then the leaves of guava are also often used as a drug(herbal), is known to contain tannins, eugenol (essential oil), fatty oils, resins, triterpinoid, and apfel acid. Guava seeds contain 14 percent essential oil, 15 percent protein, and 13 percent starch.

Diseases that can be treated with guava:


Diabetes mellitus, Gastritis, Diarrhea, Cold; Prolapsisani, Ulcer, Skin Problem, New wound;

1. Diabetes Mellitus

Ingredients: 1 half-ripe guava fruit

Method: Cut the guava into four and then boil with 1 liter of water, filter the water

How to use: drink two times a day, morning and afternoon

2. Ulcer

Ingredients: 8 sheets of fresh guava leaves.

Method: Boil with 1.5 liters of water, then filter up the water.

How to use: drink it three times a day, morning, afternoon and evening.


3. Abdominal pain (Diarrhea)

Ingredients: 5 sheets of guava leaves, one pc of guava tree root, the skin of guava tree (10 cm) and the stem of guava tree (10 cm)

Method: boil all the ingredients with 1.5 liters of water, filter up the water

How to use: drink it two times a day, morning and afternoon.


4. Abdominal pain or diarrhea in infants who are still on breast-feeding

Ingredients: Young guava and salt to taste.

How to use: the mother must chew the young guava and swallow the water contains in the guava and dispose the waste (don’t eat the guava but swallow the water content only).

5. Catch a cold

Ingredients: 10 sheets of fresh and young guava leaves, one pc of red chili, 1 small pc of tamarind ( 3 seeds), 2 tsp of palm sugar, salt to taste

How to make: boil all the ingredients in 1 littre of water, filter the water.

How to use: drink it two times a day.


6. Beser (frequent urination)

Ingredients: 1 handheld of young guava leaves, three tablespoons of rice flour (fry it without oil).

Method: Boil the ingredients with 2.5 glasses water until the water left 1 glass only, filter it up.

How to use: drink it 3 times a day : 3 tablespoon each time drink


7. Prolapsisani

Ingredients: 1 handheld of guava leaves, a piece of guava tree bark.

Method: braised together with 2 cups water, boil them, filter it up.

How to use: use it while it is still warm (or re warm it), use it to compress (apply) the baby navel.


8. Ulcer

Ingredients: 1 handheld guava leaves, a piece of guava tree bark.

Method: Boil the ingredient with 2 cups of water, filter it up.

How to use: drink it two times a day.

9. Skin problem (skin pain)

Ingredients: 1 handheld guava of fresh and young guava leaves, 7 pcs of guava flowers.

Method: ground them together until smooth

How to use: to rub the sore skin.


10. New bandage

Ingredients: 3 pcs of the most young guava leaf (the sprout).

Method: chew until soft

How to use: put it on to the injured part

Composition of guava :

CHEMISTRY CONTENT: Fruit, leaves and bark of guava tree contains tannin, the flowers are not many contain tannins. Guava leaves also contain substances, such as essential oils, ursolic acid, acid psidiolat, kratogolat acid, acid oleanolat, guajaverin acids and vitamins. The content of guava fruit (100 gr) - Calories 49 cal - Vitamin A 25 SI - 0.02 mg Vitamin B1 - Vitamin C 87 mg - 14 mg Calcium - 12.2 grams of carbohydrate - Phosphorus 28 mg - 1.1 mg Iron - Protein 0.9 mg - 0.3 grams Fat - 86 grams Water

 
 
 

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