There is a growing preference for organic, antibiotic- and preservative-free, and locally-sourced food in the developed world, according to a new US report.
The report, Food Safety: In a State of Transformation, published in July this yeae examines the food safety practices of some 60 US companies throughout the food supply chain, as well as 30 companies that offer food safety solutions.
The report noted that some customers have asked to have additives in processed meat removed even though those additives inhibit the growth of Listeria, a type of bacterium that infects humans and other warm-blooded animals through contaminated food.
The further noted that demand for raw/unpasteurized milk has grown despite the fact that raw milk products are 150 times more likely to cause health issues than their pasteurized counterparts.
“Organic, antibiotic- and preservative-free, and locally sourced products do not inherently entail increased food safety risks,” said the report.
Its exterior shell composes a phenolic resin, urushiol, which is a potent caustic skin irritant toxin. In the processing units, this outer shell is roasted under high flame in order to destroy urushiol resin, Health benefits of Cashew nuts
Cashew nut nutrition facts
Delicately sweet yet crunchy and delicious cashew nut is packed with energy, antioxidants, minerals and vitamins that are essential for robust health. Cashew, or “caju” in Portuguese, is one of the popular ingredients in sweet as well savory dishes worldwide.
Botanically, cashew is an average sized tropical evergreen tree belonging to the Anacardiaceae family, in the genus: Anacardium. Scientific name: Anacardium occidentale. The cashew tree is native to Brazil’s Amazon rain forest. It spread all over the planet by Portuguese explorers and today, it is cultivated at commercial scale in Brazil, Vietnam, India and in many African countries.
Cashew tree bears numerous, edible, pear shaped false fruits or “accessory fruits'” called "cashew apples." Cashew nut which actually is a “true-fruit”, firmly attaching to bottom end of cashew-apple, appearing like a clapper in the bell. Botanically, this tiny, bean shaped, grey “true fruit” is a drupe, featuring hard outer shell enclosing a single edible kernel known commercially as “cashew nut.”
Its exterior shell composes a phenolic resin, urushiol, which is a potent caustic skin irritant toxin. In the processing units, this outer shell is roasted under high flame in order to destroy urushiol resin, and only then underlying edible cashew kernel is extracted.
Cashew nut measures about an inch in length, 1/2 inches in diameter, and kidney or bean shape, with smooth curvy pointed tip. Each nut splits into two equal halves as in legumes. Cashews featurec ream white color with the firm yet delicate texture and smooth surface. Cashews are high in calories. 100 g of nuts provide 553 calories. They are packed with soluble dietary fiber, vitamins, minerals and numerous health-promoting phyto-chemicals that help protect from diseases and cancers.
They are rich in “heart-friendly” monounsaturated-fatty acids like oleic, and palmitoleic acids. These essential fatty acids help lower harmful LDL-cholesterol while increasing good HDL cholesterol in the blood. Research studies suggest that Mediterranean diet which is rich in monounsaturated fatty acids help to prevent coronary artery disease and strokes by favoring healthy blood lipid profile.
Cashew nuts are abundant sources of essential minerals. Minerals, especially manganese, potassium, copper, iron, magnesium, zinc, and selenium are concentrated in these nuts. A handful of cashew nuts a day in the diet would provide enough of these minerals and may help prevent deficiency diseases. Selenium is an important micronutrient, which functions as a co-factor for antioxidant enzymes such as Glutathione peroxidases, one of the most powerful antioxidants in the body. Copper is a cofactor for many vital enzymes, including cytochrome c-oxidase and superoxide dismutase (other minerals function as co-factors for this enzyme are manganese and zinc). Zinc is a co-factor for many enzymes that regulate growth and development, gonadal function, digestion, and DNA (nucleic acid) synthesis.
Cashews are also good in many essential vitamins such as pantothenic acid (vitamin B5), pyridoxine (vitamin B-6), riboflavin, and thiamin (vitamin B-1). 100 g nuts provide 0.147 mg or 32% of daily-recommended levels of pyridoxine. Pyridoxine reduces the risk of homocystinuria, and sideroblastic anemia. Niacin helps prevent "pellagra" or dermatitis. Additionally, these vitamins are essential for metabolism of protein, fat, and carbohydrates at the cellular level.
Further, the nuts are also hold a small amount of zea-xanthin, an important pigment flavonoid antioxidant, which selectively absorbed into the retinal macula lutea in the eyes. It is thought to provide antioxidant and protective UV ray filtering functions and helps prevent age-related macular degeneration (ARMD) in the elderly.
Selection and storage
Cashew nuts can be available in the market year round. In the stores, only shelled cashew kernels are sold since the shell contains phenolic resin, urushiol, which is a potent skin irritant toxin.
In the stores, one can find raw, salted, sweetened or candied cashews. Buy shelled nuts that feature bright cream-white, compact, uniform and feel heavy in hand. They should be free from cracks, mold, and spots and free of rancid smell.
At home, store cashew kernels inside an airtight container and keep in the refrigerator in order to avoid them turn rancid. Under ideal conditions, fresh nuts should last for 5-6 months.
Culinary uses
Cashews have crunchy, buttery texture with a pleasant sweet fruity aroma.
Here are some serving tips:
cashew nut fried rice
Cashew nut fried rice with brussel sprouts and tomato.
(Photo: by waldopics)
pineapple cashew quinoa stir-fry
Cashew nut fried rice with brussel sprouts and tomato.
(Photo: by waldopics)
Cashews can be enjoyed as a snack as they are. They can also eaten salted or sweetened.
Cashews are nutty yet pleasantly sweet in taste. They can be relished as a garnish in various kinds of sweets and desserts.
Cashews, along with almonds and other dry fruits, are being used in savory rice dishes hyderbadi-biriyani, rice-pulao...etc, and in curry (kaaju-shahi-paneer) preparations in Indian, Persian, Pakistani, and Middle-Eastern regions.
Split or crushed cashew along with almonds, pistachio is often sprinkled over desserts, particularly sundaes, and other confectionary to enhance flavor.
The nuts are widely employed in the confectionery, as an addition to biscuits, sweets and cakes.
"Cashew apples" are among popular fruits; eaten on their own in many regions around the world. They are also being used to prepare healthy drinks.
Safety profile
Cashew nut allergy is a common hypersensitivity condition in some individuals, especially in the children. The reaction symptoms may range from simple skin itching (hives) to severe form of anaphylactic manifestations, including breathing difficulty, pain abdomen, vomiting, and diarrhea.
The allergic manifestations are due to chemical compound anacardic acid (urushiol) that is present in cashew apples, shells, and nuts. Cross-reactions may also occur with some other nuts and fruits of Anacardiaceae family such as mango, pistachio, etc.
Individuals with known allergic reactions to cashew nut and fruit may observe caution while eating them. (Medical disclaimer).
How To Grow Cashew Trees, Nuts And Apples
Growing cashews is the easy part. Cashew trees grow like weeds. Roasting cashews, now there's a challenge...
But I'm getting ahead of myself. Let's start at the start: what do cashew plants look like and how and where do cashew trees grow?
What Do Cashew Plants Look Like?
Growing Cashews
Cashew trees are attractive trees with large leaves and pretty, pink flowers.
Cashews, as you know them, are nuts. But the cashew nut is not the only fruit of the cashew trees. Or rather, the cashew nut is only a part of the cashew fruit.
The other part is called the cashew apple. (Although pear would suit it much better...) And if I wanted to be super accurate then I'd have to point out that the cashew apple is actually the swollen stem of the fruit.
Anyway, you can see some ripe cashew apples in the picture.
Growing Cashews
The cashew apple looks very attractive with its red cheeks. It's high in Vitamin C, refreshing, very juicy, but a bit acidic. And it leaves a furry feeling in your mouth...
I use it together with other fruit in juices or blended into fruit yogurt etc. It's also very nice when dried. In fact, I grow cashew trees more for the apples than for the nuts...
The cashew nut is inside the funny looking, kidney shaped shell that is attached to the bottom of the cashew apple. Also inside that shell is a very nasty, caustic liquid that causes severe burns, so be careful when handling it. More on processing and shelling cashews later.
Where Can You Grow Cashew Trees?
You can grow cashew trees anywhere in the wet/dry tropics. The main producers of cashew nuts are Brazil, India, Vietnam, Africa (Tanzania and Mozambique) and South East Asia.
Day temperatures for growing cashews should not drop below 10°C (50F), and cashew trees handle temperatures above 40°C (105F) well. An average day temperature of around 25°C (77F) is ideal.
As long as they have some water cashew trees grow like weeds. They are fairly draught resistant and grow well even on marginal soils where other fruit trees would fail. The best soils for growing cashews are sandy soils.
Growing Cashew Trees
Wild birds and bats are attracted to cashew apples. Especially the fruit bats carry them off and drop the left overs, and that's how I ended up with cashew trees in my garden. I didn't plant them, the bats did.
Cashew Tree
The cashew tree in the picture is on the very edge of my garden. It doesn't get much water, it never saw any fertilizer, and it's as healthy as they come.
It's three years old and it's fruiting. (Grafted cashew trees can fruit within 18 months!)
What can I say, in my experience growing cashews is super easy...
However, since not everybody has bats to plant their cashew trees for them...
How To Plant Cashew Trees
Fresh seeds germinate readily, so if you know of a cashew tree in your area, or have another way of getting hold of fresh seeds (that's the whole thing, shell and all, not just the nut!), you can grow cashew trees from seed. But be aware that cashew seeds don't grow true to type, meaning, the plant you get is not identical to the parent. (It may not fruit as much or taste as nice.)
Some fruit tree nurseries stock seedling or grafted trees. Commercial growers usually propagate their own. If you have a grower in the area you may be able to buy stock of him.
If you want to grow your cashew trees from seeds you can start them in pots or put them straight in the ground. Keep them moist and they should sprout within four or five days.
Best planting time? When you can get hold of fresh seed. The sooner you plant it, the better.
Select a well drained spot (cashew trees don't like wet feet or heavy clay soils), preferably a place that has some protection from strong winds.
Mature trees need about 10 metres distance between them, and they grow to 12 metres tall.
Water and Fertilizer
Cashews grow best in sandy soils, but sandy soils don't hold much water and are generally not very fertile. The trees will still do fine without additional attention.
However, if a good crop is important to you (read: if you want to grow them commercially) then you need to supply your cashew trees with additional water and fertilizer. Irrigate during dry periods, and fertilize the trees when they actively grow, as well as during flowering and nut development. (They will mainly need nitrogen and phosphorus, and possibly zinc.)
Harvesting Cashews
Cashew Nuts
Cashew trees flower and set fruit during the dry season (winter), and you should be able to pick them within a couple of months.
The fruit in the picture is ready to harvest. (As with all other fruit in my garden, a beak shaped hole is the sign that it needs picking, ready or not. Grrr...)
If you don't have birds dictating your harvest times use these signs: the apple has a nice pink or red colour (some are yellow) and the shell of the nut turns a dull grey. When the fruit falls to the ground it's definitely ready.
Separate the cashew apple from the nut, and enjoy the apple. Luckily the nuts keep very well inside their shells. You can store them for two years so you don't have to process every batch you pick. Keep them somewhere cool and dry until you have enough to justify the effort of processing them.
Processing Cashews
You can't just shell and eat cashew nuts like other nuts. Their shell is full of a horrible, caustic liquid that will burn holes into you!
The challenge is to separate the nut from the shell without getting the stuff on your skin, or worse, into your eyes.
One method is to freeze the shells, and then separate the shell from the nut before it thaws. You still need gloves and long clothes and I'd also use safety glasses, just in case. The nuts can be eaten raw, but please, please make sure they are not contaminated with any of that liquid!
The roasting method requires oil, and a clear mask and long gloves and sleeves and pants and an apron...
Heat the oil to 210°C and then drop the nuts into it for two minutes. No longer or they will become too brittle. Be careful when putting the nuts in because they will squirt that liquid at you as they hiss and jump in the oil...
When they are ready cool them in a bucket of water, get them out of the shell, and dry them. Yum. (Or so I'm told. I have to admit that I haven't tried that method yet...)
Another roasting method is to heat the nuts for a minute in an open pan with holes (so the caustic liquid can drain away). I think you are supposed to do that over an open fire. Don't breathe in the fumes, and if the nuts catch fire douse them with water... After the roasting you have to put the nuts into sawdust or something absorbent to remove the last of the caustic liquid.
After roasting and drying you can finally shell your cashew nuts.
Sounds like fun, doesn't it?
Good luck, and don't despair if you end up with only a few edible nuts the first time around. I'm told it takes some practice. I should probably start practising or I'll never learn it...
PS.: Here is another little tip I received from a reader. Rakmi writes: "Just to let you know that the young shoots are delicious eaten with rice and dishes. The apple may be cut into thick strips, chiplike, blanched in water, squeezed to remove water and cooked as any other vege. Happy trying!" Thanks, Rakmi!
Return to top
Reader submission: The tree that captures me the most is the Cashew
Return from Growing Cashews to The Tropical Permaculture Garden
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Have you heard of the neem tree?
The tropical tree has many uses and benefits, both in the garden and in the home.
Learn more about growing neem trees, using neem pesticide, making neem soap, neem shampoo and more...
Discover Neem!
Permacultur
How To Grow Cashew Trees, Nuts And Apples
Growing cashews is the easy part. Cashew trees grow like weeds. Roasting cashews, now there's a challenge...
But I'm getting ahead of myself. Let's start at the start: what do cashew plants look like and how and where do cashew trees grow?
What Do Cashew Plants Look Like?
Growing Cashews
Cashew trees are attractive trees with large leaves and pretty, pink flowers.
Cashews, as you know them, are nuts. But the cashew nut is not the only fruit of the cashew trees. Or rather, the cashew nut is only a part of the cashew fruit.
The other part is called the cashew apple. (Although pear would suit it much better...) And if I wanted to be super accurate then I'd have to point out that the cashew apple is actually the swollen stem of the fruit.
Anyway, you can see some ripe cashew apples in the picture.
Growing Cashews
The cashew apple looks very attractive with its red cheeks. It's high in Vitamin C, refreshing, very juicy, but a bit acidic. And it leaves a furry feeling in your mouth...
I use it together with other fruit in juices or blended into fruit yogurt etc. It's also very nice when dried. In fact, I grow cashew trees more for the apples than for the nuts...
The cashew nut is inside the funny looking, kidney shaped shell that is attached to the bottom of the cashew apple. Also inside that shell is a very nasty, caustic liquid that causes severe burns, so be careful when handling it. More on processing and shelling cashews later.
Where Can You Grow Cashew Trees?
You can grow cashew trees anywhere in the wet/dry tropics. The main producers of cashew nuts are Brazil, India, Vietnam, Africa (Tanzania and Mozambique) and South East Asia.
Day temperatures for growing cashews should not drop below 10°C (50F), and cashew trees handle temperatures above 40°C (105F) well. An average day temperature of around 25°C (77F) is ideal.
As long as they have some water cashew trees grow like weeds. They are fairly draught resistant and grow well even on marginal soils where other fruit trees would fail. The best soils for growing cashews are sandy soils.
Growing Cashew Trees
Wild birds and bats are attracted to cashew apples. Especially the fruit bats carry them off and drop the left overs, and that's how I ended up with cashew trees in my garden. I didn't plant them, the bats did.
Cashew Tree
The cashew tree in the picture is on the very edge of my garden. It doesn't get much water, it never saw any fertilizer, and it's as healthy as they come.
It's three years old and it's fruiting. (Grafted cashew trees can fruit within 18 months!)
What can I say, in my experience growing cashews is super easy...
However, since not everybody has bats to plant their cashew trees for them...
How To Plant Cashew Trees
Fresh seeds germinate readily, so if you know of a cashew tree in your area, or have another way of getting hold of fresh seeds (that's the whole thing, shell and all, not just the nut!), you can grow cashew trees from seed. But be aware that cashew seeds don't grow true to type, meaning, the plant you get is not identical to the parent. (It may not fruit as much or taste as nice.)
Some fruit tree nurseries stock seedling or grafted trees. Commercial growers usually propagate their own. If you have a grower in the area you may be able to buy stock of him.
If you want to grow your cashew trees from seeds you can start them in pots or put them straight in the ground. Keep them moist and they should sprout within four or five days.
Best planting time? When you can get hold of fresh seed. The sooner you plant it, the better.
Select a well drained spot (cashew trees don't like wet feet or heavy clay soils), preferably a place that has some protection from strong winds.
Mature trees need about 10 metres distance between them, and they grow to 12 metres tall.
Water and Fertilizer
Cashews grow best in sandy soils, but sandy soils don't hold much water and are generally not very fertile. The trees will still do fine without additional attention.
However, if a good crop is important to you (read: if you want to grow them commercially) then you need to supply your cashew trees with additional water and fertilizer. Irrigate during dry periods, and fertilize the trees when they actively grow, as well as during flowering and nut development. (They will mainly need nitrogen and phosphorus, and possibly zinc.)
Harvesting Cashews
Cashew Nuts
Cashew trees flower and set fruit during the dry season (winter), and you should be able to pick them within a couple of months.
The fruit in the picture is ready to harvest. (As with all other fruit in my garden, a beak shaped hole is the sign that it needs picking, ready or not. Grrr...)
If you don't have birds dictating your harvest times use these signs: the apple has a nice pink or red colour (some are yellow) and the shell of the nut turns a dull grey. When the fruit falls to the ground it's definitely ready.
Separate the cashew apple from the nut, and enjoy the apple. Luckily the nuts keep very well inside their shells. You can store them for two years so you don't have to process every batch you pick. Keep them somewhere cool and dry until you have enough to justify the effort of processing them.
Processing Cashews
You can't just shell and eat cashew nuts like other nuts. Their shell is full of a horrible, caustic liquid that will burn holes into you!
The challenge is to separate the nut from the shell without getting the stuff on your skin, or worse, into your eyes.
One method is to freeze the shells, and then separate the shell from the nut before it thaws. You still need gloves and long clothes and I'd also use safety glasses, just in case. The nuts can be eaten raw, but please, please make sure they are not contaminated with any of that liquid!
The roasting method requires oil, and a clear mask and long gloves and sleeves and pants and an apron...
Heat the oil to 210°C and then drop the nuts into it for two minutes. No longer or they will become too brittle. Be careful when putting the nuts in because they will squirt that liquid at you as they hiss and jump in the oil...
When they are ready cool them in a bucket of water, get them out of the shell, and dry them. Yum. (Or so I'm told. I have to admit that I haven't tried that method yet...)
Another roasting method is to heat the nuts for a minute in an open pan with holes (so the caustic liquid can drain away). I think you are supposed to do that over an open fire. Don't breathe in the fumes, and if the nuts catch fire douse them with water... After the roasting you have to put the nuts into sawdust or something absorbent to remove the last of the caustic liquid.
After roasting and drying you can finally shell your cashew nuts.
Sounds like fun, doesn't it?
Good luck, and don't despair if you end up with only a few edible nuts the first time around. I'm told it takes some practice. I should probably start practising or I'll never learn it...
PS.: Here is another little tip I received from a reader. Rakmi writes: "Just to let you know that the young shoots are delicious eaten with rice and dishes. The apple may be cut into thick strips, chiplike, blanched in water, squeezed to remove water and cooked as any other vege. Happy trying!" Thanks, Rakmi!
Return to top
Reader submission: The tree that captures me the most is the Cashew
Return from Growing Cashews to The Tropical Permaculture Garden
Home
What's New?
What Is Permaculture?
Permaculture Design
Permaculture Plants
Permaculture Books
Growing Fruits
Growing Vegetables
Growing Herbs/Spices
Homemade Fertilizer
[?] Subscribe To
This Site
XML RSS
Add to My Yahoo!
Add to My MSN
Add to Newsgator
Subscribe with Bloglines
Bookmark the Permaculture Growing Guide
Have you heard of the neem tree?
The tropical tree has many uses and benefits, both in the garden and in the home.
Learn more about growing neem trees, using neem pesticide, making neem soap, neem shampoo and more...
Discover Neem!
Permaculture Growing Guide | Site Map | Site Policies | About Me | Contact Me
How to Use Papaya Leaf Juice To Treat Dengue Fever In 48 Hours
By Healthybodyandtips • On August 19, 2016 The very mention of the term “dengue fever” will invariably send shivers down the spine of people. Nothing surprising in that! It is a very serious viral ailment that is spread by a specific type of mosquito. In quite a few instances, the condition could even turn out to be fatal.
Papaya-Leaf-Juice-Treats-Dengue
But don’t worry! You are now going to read about a simple and yet the most effective cure for the problem, papaya leaf! This article will explain to you as to how to use papaya leaf juice for dengue fever treatment. Curing the condition is as simple as consuming this juice!
Why is the Papaya Leaf a Remedy for Dengue?
That indeed is a very relevant question, which must be answered! It is only then that you will be convinced about the effectiveness of papaya leaf in beating dengue.
Papaya leaves come packed with powerful enzymes such as papain and chymopapin, which significantly increase the platelet count. Apart from that, these leaves have several key vitamins, carbohydrates, protein, phosphorous, calcium and iron.
Papaya Leaf Juice for Dengue Fever
You will now read about making the papaya leaf juice for treating dengue fever. Here the most critical aspect is that, only the raw leaf of papaya works as the remedy for the ailment. The following steps will detail that for you:
Ingredients you need:
Raw leaves of papaya- 2
What you need to do:
Take 2 raw leaves of papaya.
Take away the stems and the fibrous portions of the leaves
Now squeeze out the juice from the leaves.
Directly consume the juice.
Repeat that for another 2 times in the day to feel the improvement.
Cure Dengue with Papaya Leaf paste
Just like the juice, the paste prepared from papaya leaves will help in getting rid of dengue fever as well. Even here, you should use only the raw leaves.
Things you need:
Fresh raw leaves of papaya- 3
Fruit juice (of your preference) – 2 tbsp
Things you need to do:
Take 3 fresh raw leaves of papaya.
Process them in the mixer to make a paste.
Combine the paste with 2 tbsp of any fruit juice of your choice.
Mix well.
Directly consume the mixture.
Repeat that 2 times every day, for around 7 days.
You will get total relief from dengue.
Case Studies
When speaking on simple home remedies, nothing is more convincing than the actual experiences of people. Here, you will read about two such experiences narrated by a leading doctor of India.
A gentleman’s son was hospitalized with dengue fever where, there was an alarming decline in the count of the blood platelets. It fell down to 15,000! Even blood transfusions (of 15 liters) were of no help and the boy continued to be in a serious condition
Finally, after being advised by friends, the boy’s father gave raw papaya leaf juice to his son. Just within 24 hours the platelet count increased to 135,000, much to the amazement of the medical personnel! The boy was declared to have been cured and he was allowed to return home! http://www.healthybodyandtips.org/?p=1981
Some of the most impressive and important health benefits of oregano include its ability to protect the immune system, prevent the onset of chronic disease, improve digestion, detoxify the body, strengthen the bones, improve heart health, increase energy levels, and even protect against diabetes.
Oregano
Oregano is a popular herb that many people think of as merely a spice to improve or enhance the flavor of their food, but in truth, this perennial herb, with the scientific name of Origanum vulgare, has a wealth of health benefits that most people don’t realize at all. Native to southwest Eurasia and the Mediterranean area, oregano has been a valuable part of both culinary and alternative medicine treatments for thousands of years. Oregano is actually closely related to mint, and its genus is actually in the same family as Mentha. For this reason, the two share many similar organic components and have many of the same health benefits. The leaves of oregano are the most commonly used part of the plant, but strangely, the aroma and flavor of the leaves is far greater when the herb is dried than when the leaves are fresh, which is somewhat unusual for an herb. Oregano2
In folk medicine and herbal remedies from Australia to Egypt, oregano has developed a popular following as a veritable cure-all for many health concerns, but the research to back up all of those claims is still hotly debated. However, there are a number of potent active ingredients in oregano that have been deeply studied, and their effects on the body are not in question. Oil of oregano is an extremely concentrated form of oregano, and is used to treat a number of conditions, but it should always be diluted, as it is very potent. In culinary applications, where it is most commonly seen, it is used to flavor everything from soups, sauces, and curries to meat dishes, pizza, pasta, vegetables, and even salads. Now, let’s dig a little deeper into the diverse and impressive health benefits of oregano.
Health Benefits of Oregano Immune Health: Two of the most important components of oregano are rosmarinic acid and thymol, both of which are powerful antioxidant compounds that have been closely linked to reducing oxidative stress in the body. Free radicals are the destructive byproducts of cellular metabolism that can cause cancer and other chronic diseases, so adding oregano to your diet by sprinkling it on your meals can seriously improve your immune health and keep your body safe from some of the most dangerous and silent killers.
Antibacterial Activity: On a more basic immune system note, oregano also has clear antibacterial properties, which are again due to the presence of thymol and carvacrol. These important organic compounds can defend the body against a wide range of bacteria that can affect the skin, the gut, and other parts of the body. Oregano is also a slightly stimulating agent, which can increase the production of white blood cells and speed up the metabolism, making recovery from illness even faster.
Digestive Health: Oregano is packed with fiber, so despite its small size, it can have a major impact on your digestive system. Fiber is an essential element of a healthy digestive system, as it can increase the bulk of your stool and stimulate peristaltic motion, which moves food through the digestive tract and excretes it efficiently. Also, fiber helps to maintain the health of the gut and increases nutrient uptake, so the food you eat does more for you! Heart Health: Oregano is a natural form of omega-3 fatty acids, the beneficial type of cholesterol that actually improves your heart health, whereas omega-6 fatty acids have a negative impact. Furthermore, omega-3 fatty acids help to rebalance your cholesterol levels and reduce inflammation in the cardiovascular system, thereby helping to prevent atherosclerosis, heart attacks, and strokes!
Detoxify the Body: The nutrient-rich makeup of oregano, including high content of manganese, calcium, iron, vitamin K, fiber, and a wide range of other organic compounds, makes this helpful herb an ideal candidate for detoxifying the body. Research has shown that oregano can help liver function and speed up the process of toxin elimination.
Bone Health: As we get older, our bones begin to weaken and break down, so ensuring that we get enough vitamins and minerals in our early years is important. Calcium, iron, and manganese are some of the most crucial minerals for bone health, and oregano has significant amounts of all of them, making it great for people who want to protect themselves against osteoporosis later in life.
oreganoinfo
Energy Levels: By improving the functionality of the metabolism, thanks to B-vitamins and its unique organic composition, the body is rejuvenated and energized. The increase in circulation, due to the presence of iron and increased levels of hemoglobin, helps to fully oxygenate the cells and muscles of the body, thereby increasing energy and strength.
A Final Word of Warning: Although some people who are allergic to mint and other herbaceous perennial plants may experience some discomfort while eating or touching oregano, it is not commonly known as an allergenic substance and the symptoms of an allergic reaction to oregano are very mild. Toss some oregano into your next meal and see just how beneficial it can really be!
How to manage food safety complaints
One of the most feared possibilities for your F&B establishment is an outbreak of food poisoning associated with your food. Though it may be an unfortunate event, it is crunch time and you cannot afford to wallow in self-pity. Speed and responsiveness is key, especially in a digitally connected world where such bad publicity can spread like wildfire on social media platforms. You have to take these steps in ensuring that there is minimal reputational damage caused to your establishment.
How to manage food safety complaints
Step 1:
Upon receiving a food poisoning complaint, immediately gather information about the customer (name, contact, email) and details about his/her meal transaction (with receipt, if possible).
Step 2:
Try to extract information from the customer in order to do a food recall – this will help you track the food over the past 24 hours. Remember to be sincere and concerned when asking. E.g. if the customer is experiencing great discomfort, volunteer to bring him/her to the hospital, if necessary.
Step 3:
At the same time, immediately instruct your kitchen supervisor to do a food recall, whether the food is cooked or raw or whether it has been served or not. Freeze all operations in order to prevent further escalation of food poisoning cases.
How to manage food safety complaints
Step 4:
Using the information gathered, work backwards and trace it to the root of the problem – whether it’s from the serving, plating, cooking, preparation or storage.
Step 5:
Form a crisis management team and assign a spokesperson to handle any questions from the public or media. Preferably, this person should be someone senior, who knows the business and has good communication skills.
How to manage food safety complaints
Step 6:
Be transparent at all times, providing your team and the media with constant updates and prevent them from speculating and generating more unnecessary bad publicity. Work closely with any relevant health authority or food safety auditor to find the cause of the problem.
Step 7:
Once the problem has been identified, immediately apologise to the general public and promise them that corrective steps and preventive measures are in place to ensure that such hiccups will never happen again. Continue communicating with the health authorities and seek their advice on how to improve your food safety process.
Step 8:
Moving forward, consider engaging 3rd party food auditors to audit your establishment to ensure that there are no possible red flags and also to inform the general public that your establishment is serious in upholding the highest standards of food safety.
Of course, the best-case scenario is for no such case to happen at all. In order to do that, everybody has a part to play in ensuring that food is not contaminated during any point of the food handling process.
Click here for more tips on safe handling of food at every step of the food production process.
Want to learn more?
Download a free copy of the UFS Food Safety Poster
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Whether you're running a cafe or an eatery, it's always important to pay attention to the latest food crazes and changing diners preferences. From the popularity of street food to the rising demand for healthier options, here are some of the major food trends taking shape across South East Asia.
Trend #1: More restaurants are reinventing classic Asian dishes
Trend #1: More restaurants are reinventing classic Asian dishes
Popular traditional dishes are now being given new life by innovative chefs, and you too can create your own spin on old favourites. For instance, you can turn familiar Asian flavours such as satay and beef rendang into a new burger creation. Start with simple changes and see how your diners take to it. Adapt your recipe to their feedback, keep adding your signature twist and you’ll soon have a unique menu that will help your business stand out.
Trend #2: Asian street food is on the rise
Trend #2: Asian street food is on the rise
Street food is moving from the sidewalk to the restaurant table, as more diners are drawn to its simplicity and variety of intense flavours. Eateries can ride on the growing popularity of street food to serve up fun and adventurous dishes to attract both tourists and local diners.
Trend #3: The demand for halal cuisine is growing
Trend #3: The demand for halal cuisine is growing
A large portion of the Muslim population who dine out now are younger, and they are more likely to be savvy and interested in choice and convenience. They are willing to pay for quality food and enjoy the taste of international cuisine. Getting halal certification can help capture these diners and show them what your restaurant has to offer.
Trend #4: A growing appetite for healthier food choices
Trend #4: A growing appetite for healthier food choices
Diners of all ages in South East Asia are now eating healthier.
In fact, research conducted by Nielsen found that 93% of diners are willing to pay more for healthier food fare*. With the growing consumer interest in health and freshness, chefs are delivering more creative vegetable dishes. These include spaghetti made with zucchini, and sweet potatoes, or Thai noodle salad created from zucchini, mango and peppers.
Learn more about delicious, desirable and healthy food that can meet the demands of your diners.
Trend #5: Millennial diners matter
Trend #5: Millennial diners matter
With over 130 million millennials in Asia food operators need to cater to the tastes and preferences of this tech-savvy generation. Millennials like to be connected, and look for places that have information that is easily available to them online. The origins of your food and whether it’s organic or locally produced matters to them. Having this – along with contact details, opening hours, address and other information – available across various social platforms can entice them to visit your restaurant.
See how you can bring more millennials into your restaurant.
Trend #6: New hot ingredients in Asia
Trend #6: New hot ingredients in Asia
From sambal to Korean gojuchang sauce, a new wave of Asian flavours is spicing up the menus for curious diners. Top favourites making their mark in kitchens include yuzu for its zesty taste, coconut for its richness, and the very versatile salted egg yolk.
*We Are What We Eat. (2015, January). Retrieved July, 2016, from Global Health and Wellness Report - January 2015.
Want more articles and recipes like this? 
Due to its numerous virtues, this green plant, the Moringa tree, is also called the “miracle tree”. Although it is very popular in India, parts of Africa, the Philippines and several other countries, yet it is relatively unknown in countries such as the USA.
It’s especially interesting because Moringa is already in common use – not only in herbalism, but in a wide variety of other applications. The largest Moringa crop in the world is produced by India – where it grows natively, which may explain the fact that the death rate from pancreatic cancer in India is a stunning 84% lower than in the United States! Furthermore, it is also extensively cultivated throughout Asia, Africa, the Caribbean and Central America.
Nevertheless, its popularity is believed to skyrocket as numerous studies find it as a superb cure for the most serious diseases of the modern era.
Moringa tree has a long history of use in traditional medicine due to its properties as an anti-fungal, anti-bacterial, antidepressant, anti-diabetes, pain and fever reducer and even asthma treatment.
This amazing tree contains numerous powerful anti-cancer compounds such as kaempferol, rhamnetin and isoquercetin.
However, newest research found that Moringa contains anti-cancer potential, with positive results so far against ovarian cancer, liver cancer, lung cancer, and melanoma in lab tests.
Yet, before we praise this beneficial tree for its anti- cancer properties, a lot of further research is needed. However, these studies are extremely important as they show the potential for a starting point for a medicine of the future. Moringa supplements are available online.
Sources and References:
www.herbs-info.com
YOUR BODY IS ACIDIC. HERE IS WHAT YOU NEED TO DO (THE REAL TRUTH BEHIND CANCER THAT YOU WILL NEVER HEAR FROM YOUR DOCTOR)
Written By Admin on Thursday, May 12, 2016 | 4:06:00 AM A Nobel Prize Winner, Dr. Otto Warburg, discovered the real cause of cancer. He claims that all cancers happen because an oxygen insufficiency in the organism. If your body lacks oxygen, that enables cancer cells to develop because your organism becomes acidic. Dr. Warburg discovered that cancer cells are anaerobic, which means that they cannot survive in an alkaline body (high levels of oxygen). There is a rule with no exceptions, which is that “All normal cells have an absolute requirement for oxygen, but cancer cells can live without oxygen. Deprive a cell 35% of its oxygen for 48 hours and it may become cancerous.”
In order to keep the pH level balances, we have to be careful what we eat. The balance of alkaline and acid in all fluids and cells in our organism is known as pH balance. In order to survive, your body has to balance the blood’s pH levels at a slightly alkaline level of 7.365. Still, most of the Americans eat unhealthy, toxic and acid-forming foods such as processed sugars, refined grains, GMOs, and so on. That is what leads to unhealthy acidic pH levels.
The cellular functions and activities in your body will become interrupted if your pH levels are not balanced. And if the pH levels tip to the acidic side you may develop a long range of diseases, starting from heartburn and osteoporosis to cardiovascular diseases, diabetes and cancer. If your body is acidic for a longer period of time the aging process will be quickly accelerated.
According to Robert O. Young and his book “The pH Miracle”, the main cause of many health issues is the acidic state of your body. All the harmful organism which make us sick, like parasites, bad bacteria, viruses, and Candida overgrowth survive and multiply in acidic environments, but they die instantly in an alkaline environment.
Here is a home remedy for acidity which can help you alkalize your body and stay healthy:
1/3 tsp. Baking soda
2 tablespoons fresh lemon juice or organic apple cider vinegar
Mix the ingredients and wait for the mixture to start fizzing. You should be adding more baking soda until the fizzing stops and add this mixture to a glass of water (8oz.)
Source:healthandmood.com
(NaturalNews) New research published in The Condor: Ornithological Applications, has shown that shorebirds breeding in Alaska are being exposed to alarming levels of mercury, putting their entire population at risk.
Shorebirds travel to Alaska for their breeding season in the spring, before making the long trek down to Central and South America for the fall and winter.
Due to atmospheric circulation and other factors at play in the Northern hemisphere, high amounts of mercury deposits have been found to accumulate in the Arctic, raising concerns for the breeding populations of these birds.
Arctic mercury pollution causing harmful effects on shorebird populations
According to Phys.org, mercury exposure has been linked to reduced reproductive success and other adverse health reactions in shorebirds.
Even more alarming, the type of mercury present in the aquatic environments that shorebirds commonly forage in, is, for the most part, methylmercury, the chemical element's most dangerous form.
As a result, Marie Perkins of the Biodiversity Research Institute, conducted a study to investigate the exact levels of mercury concentrations in shorebirds and their resulting effects.
By collecting blood and feathers from nine different shorebird species breeding in the Arctic, Perkins and her team of researchers found that some shorebirds examined had "mercury concentrations upwards of two micrograms per gram of blood."
Additionally, shorebird species that commonly foraged in areas distant from highly concentrated methyl-mercury wetlands were found to have the lowest levels of mercury in their blood.
"These species already face a lot of tough new challenges, from climate change to disappearing stop-over habitat, so throwing a neurotoxin in the mix that can reduce reproductive success is likely to harm their populations," wrote Dan Cristol of the College of William & Mary, a researcher not involved in the study.
Effects of mercury on shorebirds' migration abilities
What Cristol believes to be a bigger threat to shorebirds' livelihood than mercury's effect on their reproductive ability though, is its affect on these birds' capacity to carry out arduous, lengthy migrations.
According to Stanford.edu, many shorebird species travel more than 15,000 miles over the course of their annual migrations, sometimes traveling up to 2,000 miles non-stop in less than two days.
Cristol, who is an expert researcher on mercury's effect on birds, is worried that mercury levels in shorebirds "probably spike when they leave the breeding grounds and start burning their reserve fuel, making their already arduous continent-jumping trips even harder."
While much more research needs to be done to determine exactly how exposure to mercury and other heavy metal toxins can result in adverse health effects for Arctic shorebirds, the results so far don't look too promising. For this reason, researchers like Marie Perkins have been encouraged to expand their studies on mercury exposure in Arctic shorebirds.
Perkins, who is currently pursuing her PhD at McGill University, is "working in collaboration with BRI and the Arctic Shorebird Demographics Network to closely examine mercury exposure in multiple shorebird species breeding across the North American Arctic."
Sources:
Phys.org
Web.Stanford.edu
Learn more: http://www.naturalnews.com/054712_mercury_contamination_Arctic_shorebirds.html#ixzz4HqphDik0 More news on mercury contamination
Mercury pollution contaminates Maine's lucrative lobster industry
Brain damaging heavy metal MERCURY found in grocery products made with high fructose corn syrup (HFCS)
Large number of cosmetic skin-lightening products contaminated with mercury
1,000 CFL light bulbs with mercury crushed, dumped on Dallas playground
China's industrial pollution is so bad that it's dumping toxic mercury on Japan's Mount Fuji
Mercury is twice as pervasive in environment as previously thought
China's heavy metals pollution falls on U.S. soil
Learn more: http://www.naturalnews.com/054712_mercury_contamination_Arctic_shorebirds.html#ixzz4Hqqk2isU
The all-natural recipe we recommend in this article was made by a Russian doctor, ophthalmologist and surgeon nearly half a century ago. As the treatment had high efficacy, the doctor strongly advised all his patients suffering from vision problems including intraocular pressure to use this powerful natural remedy.
The recipe is easy to make; it asks for simple, but extremely beneficial ingredients such as aloe vera gel, walnuts, lemons and honey. 100 gr. Aloe juice
500 gr. crushed walnuts
300 gr. honey
juice of 3-4 lemons
Directions:
Blend all the ingredients at high speed.
Use:
You need to drink this remedy every day, a tablespoon three times a day, half an hour before your meal. You should take it until you feel your vision is improved and you no longer have the need for it. Aside from being an excellent remedy for your eye health, this remedy is a real metabolism booster and can positively affect your overall health.
Note:
It’s important to know that Aloe Vera Juice is not recommended for people affected with acute kidney disease, GI tract problems, inflammation of the female reproductive system, tuberculosis, hemorrhoids and pregnant women in the last trimester. Also remember that the plant shouldn’t be more than 2-3 years old.
The all-natural recipe we recommend in this article was made by a Russian doctor, ophthalmologist and surgeon nearly half a century ago. As the treatment had high efficacy, the doctor strongly advised all his patients suffering from vision problems including intraocular pressure to use this powerful natural remedy.
The recipe is easy to make; it asks for simple, but extremely beneficial ingredients such as aloe vera gel, walnuts, lemons and honey. 100 gr. Aloe juice
500 gr. crushed walnuts
300 gr. honey
juice of 3-4 lemons
Directions:
Blend all the ingredients at high speed.
Use:
You need to drink this remedy every day, a tablespoon three times a day, half an hour before your meal. You should take it until you feel your vision is improved and you no longer have the need for it. Aside from being an excellent remedy for your eye health, this remedy is a real metabolism booster and can positively affect your overall health.
Note:
It’s important to know that Aloe Vera Juice is not recommended for people affected with acute kidney disease, GI tract problems, inflammation of the female reproductive system, tuberculosis, hemorrhoids and pregnant women in the last trimester. Also remember that the plant shouldn’t be more than 2-3 years old.
Okra, also known as lady’s finger, or bamia is one of the popular nutritious vegetables of North-East African origin. Okra is low in calories. One cup of raw okra only has around 30 calories. And in that low-calorie cup in a whopping 66% RDA of Vitamin K. Okra is also high is calcium, fiber, vitamin C, protein, folate, manganese and magnesium.
A recent study confirms that a newly discovered lectin in okra (Abelmoschus esculentus) can kill 72% of human breast cancer cells (MCF7) in-vitro, mostly by inducing programmed cell death. This, newly found extract in common okra was also show to slow the growth of breast cancer cells by 63%. 6 Healthy Reasons why you should eat okra every day:
Did you know that okra is low on calories? A single cup of okra only has around 30 calories. One cup of okra contains about 3 grams of dietary fiber, 2 grams of protein, 7.6 grams carbohydrates, 0.1 grams of fat, 21 milligrams of vitamin C, around 88 micrograms of folate, and 57 milligrams of magnesium. This is why okra is a nutritional powerhouse and very healthy and amazing vegetable, when it comes to our health.
Now, we are going to show you 6 extremely important reasons why you should add okra to your healthy diet:
Relieves Asthma Symptoms
If you consume small amounts of fruits or vegetables, which are loaded with Vitamin C, just like okra, you can relieve the asthma symptoms. According to a study, published in the journal Thorax, in 2000, researchers found that the intake of citrus or kiwi fruits conferred a highly protective effect against wheezing symptoms in childhood. This, protective effect was also seen even among kids, who only ate fruits once or twice per week. The study researchers found this to be especially true among already susceptible patients.
Lowers Cholesterol
This amazing vegetable is not just an excellent digestive aid, but it’s also a good for promoting good cholesterol levels. This is because of its high amounts of fiber. The soluble fiber can be dissolved in water. This means that it breaks down easily in the digestive tract. And it also connects to cholesterol in other foods, so that it can be flushed out along with other wastes. According to the Harvard Health Publications, this all will lead to total cholesterol levels plummet. It also helps to lower the cholesterol levels by replacing all the foods you eat with high fat and cholesterol levels. This is because okra contains no cholesterol and very little fat as well.
Manages Diabetes
As we mentioned earlier in this post, okra is loaded with fiber. The soluble fiber in okra can help people who suffer from diabetes, because of its ability to keep blood glucose levels stable. This affects how sugar is absorbed in the intestines. According to a study, published in the journal ISRN Pharmaceutics, in 2011, researchers did this experiment: they soaked sliced okra pods in water and then gave rats the solution through a gastric feeding tube. The, other, control group wasn’t fed with this okra solution. So, the researchers found that okra helped reduce the absorption rate of glucose and in turn reduced blood sugar levels in the treated rats.
Boosts Immune System
Okra contains high amounts of antioxidant compounds and it’s loaded with Vitamin C. These two okra ingredients are the best “tool” for boosting your immune system to fight against free radicals in the body. Also, Vitamin C stimulates our immune system to produce more white blood cells, which are extremely important in fighting the foreign pathogens and materials in our organism.
Prevents Kidney Disease
Consuming okra on daily basis can be extremely beneficial for preventing and curing any type of kidney disease. According to a study, published in the Jilin Medical Journal, in 2005, researchers found that patients who ate okra every day reduced the clinical signs of kidney damage more than those who were on diabetic diet. This is extremely helpful and beneficial because almost half of kidney disease cases develop from diabetes.
Promotes Healthy Pregnancy
Okra is the ideal vegetable to consume during pregnancy. This is because okra is loaded with Vitamins A, B, Vitamins (B1, B2, B6), and the immune booster Vitamin C. it also has small amounts of zinc and calcium. It also serves as a supplement for fiber and folic acid. This helps prevent birth defects, such as spina bifida and it can even stop constipation during pregnancy.
Source:http://homehealthyfood.com
Extreme weather events – droughts, heatwaves, floods or storms – are typically pictured as something certainly devastating but restricted to a particular area and in many cases a far-distant one. It’s what happens to others. Yet, in our age of globalization, the economic effects of climatic extremes are not necessarily locally confined. They can reverberate throughout the world. What happens in a country that we are linked to by trade also happens to us, though of course to a lesser extent.
The disastrous 2011 monsoon flood in Thailand, for example, strongly affected the country’s high-tech sector – some production facilities were literally under water – resulting in a shortage of hard drives. In 2013, Typhoon Haiyan in the Philippines destroyed a large share of the world’s production of coconut oil, which is one of the two most commonly used vegetable fats in food production worldwide. This of course also holds true for non-climatic extreme events, like the Japanese tsunami and earthquake in 2011 that had wide consequences on production and exports in the car industry. Yet, weather disasters are different to earthquakes – their numbers go up. By emitting greenhouse-gases from fossil fuels, we are destabilizing the climate system.
Climate change in a globalized world: a ripple effect
Shocks like these are eye-openers, or at least they should be. In the course of modern rapid globalization, a complex network of world-spanning supply and value-added chains has emerged. The production process of a single item may involve facilities from all over the world. As a consequence, climate-induced losses in one place can cause further losses elsewhere by rippling through the supply chain. And as climate-related weather disasters increase, so will these effects.
In a study recently published in Science Advances, Anders Levermann and I analysed how climate-related production losses in one place may propagate through a complex network of global supply chains to affect production in other places. We focused on production reductions that can occur when workers are affected by heat-stress, but our analysis is likely to show similar results for other climatic disturbances.
When workers feel the heat, productivity falls Previous research has found that the productivity of workers in industries like mining, construction, or forestry, where air-conditioning is difficult to put in place, decreases on very hot days – the workers simply get exhausted more rapidly.
Based on this work, we ran computer simulations of the consequences of heat stress, combining temperature, population and global trade data from 1991 to 2011. We covered economic flows between 26 industry sectors – from mining and quarrying to textiles and apparel – as well as final demand in 186 countries.
Click on the map to explore the full interactive version.
Distinguishing between production losses which directly resulted from the effects of heat stress and production losses due to cascading effects, we found that the susceptibility of the global economic network to the propagation of production loss increased over time – particularly from 2001 onwards, as this figure shows.
Image: Wenz & Levermann, Science Advances (2016)
Total production losses per year as a share of the global annual production volume. Numbers do not represent quantifications of actual losses but are an indicator of the network’s susceptibility.
Surprisingly, this trend could not be explained by the temperature profile, which changed considerably in the 1990s but less so in the 2000s (before surging again in the 2010s). Instead, we found that changes in the structure of the economic network were the driving factor behind the increase in heat stress induced losses. Since the beginning of this century, global economic connectivity increased – production in countries throughout the world became much more dependent on supply from other countries. Production losses because of heat stress in one place had a bigger ripple effect in other countries. The influence of this structural change had a bigger influence than the effect of the warming during this decade.
These maps show how countries have become more dependent on supplies from India over time. These maps show how countries have become more dependent on supplies from India over time. Image: Wenz & Levermann, Science Advances (2016)
What do these findings mean?
Our findings stress that the negative effects of climate change not only depend on the warming of our planet but also on the resilience of our societies and our global economy. While the absolute production losses observed in our study are small at this point, the rate of change in the last decade – the susceptibility of the global economic network to workers’ heat-stress has doubled – points to the growing risks as the world warms.
In order to implement appropriate adaptation measures that factor in weather extremes in distant places, a better understanding of the global economic impacts of more frequent heatwaves, floods, tropical storms and the like, as well as their relation to the economic network’s structure, is required.
This is also important for a comprehensive assessment of the costs of future effects of climate change. What we see is that these costs clearly do not respect national borders. When it comes to climate impacts, it really is one world.
This article is part of our globalization series. You can read more here.
Have you read?
Our minds are wired to fear only short-term threats. We need to escape this trap
5 charts that show global warming is off the scale
Is the global warming ‘hiatus’ over?
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Written by
Leonie Wenz, PhD student, Potsdam Institute for Climate Impact Research
The views expressed in this article are those of the author alone and not the World Economic Forum.
Getting good sleep is becoming harder and harder for all of us because of our fast-paced society we live in!
According to the Center for Disease Control and Prevention, sleep deprivation is a common health issue and numerous of people spend a lot of money to solve it.
Many of them try meditation and relaxation techniques, natural remedies, banana teas, better mattresses, and various other ways to set enough sleep during the night, but unfortunately, only a few of them succeed in it.
Yet, there is another thing that you may not have tried it yet. Have you ever considered the beneficial effects of plants in the bedroom? Headache relief
Reduced anxiety
Better smell
Improved mood
Reduced stress
Improved brain function
Cold/illness prevention
Better sleep
Better air quality One study conducted by NASA showed the calming and cleansing effects of plants on the environment.
Numerous people are not aware of the fact that the air quality greatly affects the quality of their sleep, and thus their overall health. Numerous diseases and illnesses are caused by mold and airborne contaminants. The addition of indoor plants will purify the air, and treat various symptoms you may have experienced for years before.
These are the top 5 plants you can have in the bedroom and can significantly change your sleep and vibes in the room:
1. English Ivy Plant This is a classy, but easy- to- grow plant, and NASA listed it as the most powerful air-cleansing plant you can have in the home. It is especially useful in the case of asthma or breathing issues.
It also reduces airborne mold by up to 94%, and since these contaminants are the main cause of asthma, allergies, and breathing problems, this plant will improve the quality of your sleep, and also treat such health issues.
2. Lavender Plant
You may have used the numerous beneficial effects of lavender essential oil, but only a few are aware of the properties of the lavender plant itself. It reduces stress and anxiety, improves sleep, treats slow heart rate, and even reduces the crying in babies.
3. Jasmine Plant
This exotic plant significantly improves the sleep quality and boosts the productivity and alertness during the following day. You will lower stress and experience calmness just by smelling it.
4. Snake Plant
This plant is easy to grow and is great for decoration. It filters the oxygen and thus enhances the atmosphere in the room. Studies have shown that it also treats respiratory issues, headaches, eye irritations, and also boosts productivity.
5. Aloe Vera Plant
This amazing indoor plant provides innumerate health benefits and is easy to be kept alive. It emits oxygen during the night, and thus treats insomnia and enhances the quality of sleep.
Also known as the ‘plant of immortality’, aloe Vera is easily reproduced. Therefore, spread it all around your home and experience its optimal effects.
The purer the air in your home, the better you will sleep at night and the healthier and more productive you will become during the day! Hence, choose your favorite plants and enrich your home!
People Also Read http://ofwa1.blogspot.com/2016/07/to-open-doors-of-opportunity-and.html
ginger health benefits
1] Maintains Normal Blood Circulation.
Ginger contains chromium, magnesium and zinc which can help to improve blood flow, as well as help prevent chills, fever, and excessive sweat.
2] Remedies Motion Sickness.
Chewing on ginger could reduce nausea and vomiting. According to studies, ginger can treat sensations of nausea following surgery, and due to motion sickness, seasickness, etc. It is also beneficial for nausea as a result of adverse effect of chemotherapy.
3] Prevent Morning Sickness.
Some pregnant women may find ginger beneficial in preventing their morning sickness. But it is advisable to consult your doctor before taking it. Ginger has demonstrated a success rate of 75 percent in curing morning sickness and stomach flu.
4] Cold and Flu Prevention.
Ginger has been used for thousands of years as a natural treatment for colds and fluaround Asia. The University of Maryland Medical Center states that to treat cold and flusymptoms in adults, steep 2 tbsp. of freshly shredded or chopped ginger root in hot water, two to three times a day
5] Fights Common Respiratory Problems.
Ginger’s antihistamine property helps in treating allergies. It is also known to inhibitairway contraction and help stimulate the secretion of mucus. It is the herb of choice for persistent cough and sore throat associated with colds. A teaspoon of ginger juice with honey is effective against sore throat. And ginger tea is an all-time favourite to get rid of congestion in the throat and nose.
6] Anti-flatulence or Stomach Discomfort.
Calm in your upset stomach with ginger. Its carminative (gas expulsion) property provides relief from bloating and gas and helps reduce flatulence. Ginger is ideal in assisting digestion, thereby improving food absorption and avoiding possible stomachache. Ginger appears to reduce inflammation in a similar way to aspirin and ibuprofen.
7] Strengthens Immunity.
Ginger helps improve the immune system. Consuming a little bit ginger a day can help foil potential risk of a stroke by inhibiting fatty deposits from the arteries. It also decreases bacterial infections in the stomach, and helps battle a bad cough and throat irritation.
8] Remedy for loss of appetite
Fuel a dull appetite by eating fresh ginger just before you have your meal. Ginger can get your digestive juices going and increase your appetite.
9] Relieve headache
Applying diluted ginger paste on the forehead is believed to relieve migraine headache. The ability of ginger to inhibit prostaglandin synthesis helps relieve pain and inflammation in blood vessels thereby providing relief from migraine.
10] Reduce menstrual pain
Ginger, when taken at the beginning of the menstrual period, can reduce symptoms of menstrual pain in some women.
ginger health benefits
Hopefully you’ve seen that it’s a good idea to add ginger to your list of things to buy on your next grocery trip. No matter what format you choose, whether you want to use ginger root in your meals, brew some ginger tea, or buy it in supplement form, you should be able to experience its many benefits.
Here’s list of Filipino Recipes that uses Ginger:
Tinolang Tulya Recipe
Hinalang na Manok Recipe
Chicken Tinola Recipe
Adobong Manok sa Gata Recipe
Kinilaw na Lukon Recipe
Lapu lapu Escabeche Recipe
Chicken Curry Recipe
Pinakbet Recipe
Arroz Caldo Recipe
Paksiw na Bangus Recipe
Ginataang Kuhol Recipe
Ginger, with its strong and spicy aroma, has its own place in Filipino cuisine. It may be used fresh or dried, powdered or pickled or in the form of juice or oil. Ginger tea, the classic Filipino household favorite also known as ‘Salabat‘, is the most commonly used form given every time someone catches a cold or have an upset stomach. Spicy, zesty and warm, ginger is a natural anti-nausea remedy, has anti-inflammatory properties and may help boost immunity by causing us to sweat.
According to the site World’s Healthiest Foods, studies show ginger seems to help people with arthritis. In other studies from the University of Minnesota and the University of Michigan, ginger contains substances that also help protect against colorectal and ovarian cancers. And ginger’s ability to induce us to sweat helps fight flu and cold.
Here are the Top 10 Health Benefits of Ginger
ginger health benefits
1] Maintains Normal Blood Circulation.
Ginger contains chromium, magnesium and zinc which can help to improve blood flow, as well as help prevent chills, fever, and excessive sweat.
2] Remedies Motion Sickness.
Chewing on ginger could reduce nausea and vomiting. According to studies, ginger can treat sensations of nausea following surgery, and due to motion sickness, seasickness, etc. It is also beneficial for nausea as a result of adverse effect of chemotherapy.
3] Prevent Morning Sickness.
Some pregnant women may find ginger beneficial in preventing their morning sickness. But it is advisable to consult your doctor before taking it. Ginger has demonstrated a success rate of 75 percent in curing morning sickness and stomach flu.
4] Cold and Flu Prevention.
Ginger has been used for thousands of years as a natural treatment for colds and fluaround Asia. The University of Maryland Medical Center states that to treat cold and flusymptoms in adults, steep 2 tbsp. of freshly shredded or chopped ginger root in hot water, two to three times a day
5] Fights Common Respiratory Problems.
Ginger’s antihistamine property helps in treating allergies. It is also known to inhibitairway contraction and help stimulate the secretion of mucus. It is the herb of choice for persistent cough and sore throat associated with colds. A teaspoon of ginger juice with honey is effective against sore throat. And ginger tea is an all-time favourite to get rid of congestion in the throat and nose.
6] Anti-flatulence or Stomach Discomfort.
Calm in your upset stomach with ginger. Its carminative (gas expulsion) property provides relief from bloating and gas and helps reduce flatulence. Ginger is ideal in assisting digestion, thereby improving food absorption and avoiding possible stomachache. Ginger appears to reduce inflammation in a similar way to aspirin and ibuprofen.
7] Strengthens Immunity.
Ginger helps improve the immune system. Consuming a little bit ginger a day can help foil potential risk of a stroke by inhibiting fatty deposits from the arteries. It also decreases bacterial infections in the stomach, and helps battle a bad cough and throat irritation.
8] Remedy for loss of appetite
Fuel a dull appetite by eating fresh ginger just before you have your meal. Ginger can get your digestive juices going and increase your appetite.
9] Relieve headache
Applying diluted ginger paste on the forehead is believed to relieve migraine headache. The ability of ginger to inhibit prostaglandin synthesis helps relieve pain and inflammation in blood vessels thereby providing relief from migraine.
10] Reduce menstrual pain
Ginger, when taken at the beginning of the menstrual period, can reduce symptoms of menstrual pain in some women.
ginger health benefits
Hopefully you’ve seen that it’s a good idea to add ginger to your list of things to buy on your next grocery trip. No matter what format you choose, whether you want to use ginger root in your meals, brew some ginger tea, or buy it in supplement form, you should be able to experience its many benefits.
Here’s list of Filipino Recipes that uses Ginger:
Tinolang Tulya Recipe
Hinalang na Manok Recipe
Chicken Tinola Recipe
Adobong Manok sa Gata Recipe
Kinilaw na Lukon Recipe
Lapu lapu Escabeche Recipe
Chicken Curry Recipe
Pinakbet Recipe
Arroz Caldo Recipe
Paksiw na Bangus Recipe
Ginataang Kuhol Recipe
http://www.pinoyrecipe.net/top-10-health-benefits-of-ginger/
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Articles sourced from Australia's leading rural newspapers and magazines on industry and lifestyle issues affecting rural Australia.
Company Overview
FarmOnline features articles sourced from Australia's leading rural newspapers and magazines on industry and lifestyle issues affecting rural Australia. From agricultural news, weather, classifieds and market reports to properties for sale, job vacancies and rural events, farmonline has it covered. Newspapers featured on FarmOnline include The Land, Queensland Country Life, Stock & Land, Stock Journal, Farm Weekly and the North Queensland Register.
Mission
To bring rural Australia the best in rural news online.
Products
The Land, Queensland Country Life, Stock & Land, Stock Journal, Farm Weekly and the North Queensland Register.
Website
www.farmonline.com.au
