b a warrior for

http://www.scottwoodward.org/restoration_scripturalprophecies_propheticcommentay_moses7-61-62.html Here's how to make money from a blog. Start a Blog. ... Start Creating Useful Content. ... Get off your blog and start finding readers. ... Build engagement with the readers that come. ... Start making money from the readership you have through one or more of a variety of income streams. ... Advertising Income. ... Affiliate Income. ... Events. More items... Make Money Blogging - ProBlogger https://problogger.com/make-money-blogging/ Feedback About this result • People also ask How do you make money blogging? How do you create a blog? How do you do a blog? How much do people make blogging? Feedback Make Money Blogging - ProBlogger https://problogger.com/make-money-blogging/ Jan 31, 2017 - Here's how to make money from a blog. Start a Blog. Start Creating Useful Content. Get off your blog and start finding readers. Build engagement with the readers that come. Start making money from the readership you have through one or more of a variety of income streams. Advertising Income. Affiliate Income. Events. ‎How To Start A Blog · ‎How Often Should You Blog? · ‎3 Ways to Define What Your ... How to Make Money Blogging: How This Blog Makes $100K per Month https://smartblogger.com/make-money-blogging/ Jan 5, 2017 - You know everyone thinks we're fools, right? To most of the world, blogging is a joke. It isn't a career. It isn't a way to make money. It isn't a tool ... How to Make Money Blogging - Updated Guide for 2017 https://amylynnandrews.com/how-to-make-money-blogging/ Updated February 17, 2017. If you've ever wondered how to make money blogging, you've come to the right place. As a 13-year veteran blogger making six ... How to Make Money with Your Blog - Blogging Basics 101 https://www.bloggingbasics101.com/how-can-i-make-money-from-my-blog/ Apr 14, 2016 - One of the most common ways bloggers make money is through placing ads on their site. There are two popular types of ads: CPC/PPC Ads: Cost per click (also called pay per click) ads are usually banners that you place in your content or sidebar. Each time a reader clicks on the ad, you are paid for that click. How do I Start a Blog and Make Money Online? | Tips and Tricks HQ https://www.tipsandtricks-hq.com/how-do-i-start-a-blog-and-make-money-online-483 Dec 29, 2016 - This guide is not to motivate someone to start blogging. It is best suited for someone who already made the decision to start a blog and need ... How to Make Money Blogging in 2017 - The Ultimate Beginners Guide https://makeawebsitehub.com/how-to-make-money-blogging/ Want to start a blog and make money? Are you trying to find new ways to make money from your existing blog. This guide will get you up to speed. Useful Ways to Make Money Blogging - Lifewire https://www.lifewire.com › ... › Running Your Own Website Looking to get paid for writing? Here are some easy and effective ways to make money from your blogging efforts. How to Make Money Blogging (with Pictures) - wikiHow www.wikihow.com › ... › Internet › Website and Blog Creation How to Make Money Blogging. Making money through blogging requires a carefully thought out topic. If you have an existing blog with a small audience, ... How To Make Money As A Blogger - Forbes https://www.forbes.com/sites/nextavenue/2015/.../how-to-make-money-as-a-blogger/ Aug 11, 2015 - When it comes to a lifestyle-friendly business, blogging appears to have it all. You get to work from home, focus on a topic of interest and share ... Blogs that make the most money - and how to set up your own ... www.telegraph.co.uk › Finance › Personal Finance › Money saving tips Jun 4, 2014 - As research shows fashion bloggers typically earn £1116 a year, we look at blogging success stories - and explain how you could make it pay. Searches related to blogging for money how to make money with a blog for beginners blogging sites that pay how to start a blog for free and make money top money making blogs make money wordpress how to make money from blogging step by step how do bloggers make money from blogging how do bloggers get paid 1 2 3 4 5 6 7 8 9 10 Next

How to Make Money From Your Home Without Working - 7 Ways

How to Make Money From Your Home Without Working – 7 Ways Justin Bryant0 CommentsMarch 21, 2017 In this video, you will learn how to make money from your home without even working. These 7 strategies allow you to leverage the latest and greatest startups that help you get paid quite a bit for just having an apartment or house. Enjoy the video and let me know what you think in the comments below! Here are some ways to make money from your house or apartment: 1. AirBnB This company allows you to list part or all of your home as a vacation spot as an alternative to a hotel room. You can even do tours if you want. Helpful resources: AirBnB host page What is expected of an AirBnB host AirBnB guide to making more money 2. HomeAway HomeAway is somewhat similar to AirBnB in that you can rent out your home to tourists for a length of time. This service is based on renting the entire home though. Helpful resources: HomeAway site Ebook PDF full of HomeAway tips 3. Store at my House Get paid to allow people to store stuff at your house instead of them having to rent a storage unit. Helpful resources: Store at my House website 4. JustPark Allow people to park their vehicles in your driveway in exchange for a fee you charge. Helpful resources: JustPark website 5. Rent all or part of your home out Make money by getting a paying roommate or renting all/part of your place to a tenant. Helpful resources: Tips for renting out parts of your home Craigslist 6. Let your home be used as a film set Be like the average family in Albuquerque, New Mexico that had their home used as the main house in Breaking Bad. You usually get paid thousands of dollars per day, get free hotel rooms, and get to meet actors. Helpful resources: How to rent your house for filming Examples and perks of renting for a film set 7. Let farmers. gardeners, or hunters use your land Land is something very few people have much of. If you have some acreage, you could make some good money just by letting other people use it for specific purposes. Helpful resources: A guide to leasing land to farmers and gardeners Previous videos How to Be a Successful Entrepreneur – 5 Podcast Episodes You Must Listen To How to Make Money With Apps for Android Episode 1 The 4 Hour Workweek Book Summary and Notes – 10 Lessons Learned How to Be Successful in Business by Reading 5 Books How to Build a Brand Online in 2017 Justin Bryant I’m an entrepreneur, fitness freak, artist, car enthusiast, sports fan and self improvement addict. My goal is to help people be their best and create incredible businesses that change the world. https://www.youtube.com/watch?v=PPKV_OuFVlA How to Make Money From Your Home Without Working - 7 Ways Justin Bryant Justin Bryant Subscribed37,462 Add to Share More 1,385 views 64 6 ShareEmbedEmail https://youtu.be/PPKV_OuFVlA Start at: 19:01 Published on Mar 20, 2017 Learn how to make money from your home without working. Go to http://selfmadesuccess.com/make-money... for video notes, related content, tips, and helpful resources mentioned. Let's Connect! Twitter - https://twitter.com/MrJustinBryant Facebook - https://www.facebook.com/justinbryant... Google+ - https://plus.google.com/+JustinBryant... In this video, you will learn how to make money from your home without even working. These 7 strategies allow you to leverage the latest and greatest startups that help you get paid quite a bit for just having an apartment or house. Enjoy the video and let me know what you think in the comments below! Category People & Blogs License Standard YouTube License SHOW LESS COMMENTS • 13 Oscar del Rosario Add a public comment... Top comments Betsy B. Barham Betsy B. Barham20 hours ago (edited) Learn how to make minimum 100 USD Daily by Working From your home Very easiest & Genuine way to make money online Just Search google; "Justnox mega mind profit system" Reply 3 Adriana S. Roberts Adriana S. Roberts20 hours ago (edited) i am already using this method. just a awesome money making method Reply Red Vanderbilt Red Vanderbilt18 hours ago Adriana S. Roberts nice fake comment Reply 1 Curious Duck Curious Duck11 hours ago I will sub to anyone who subs to me and likes this comment!!!!!!!!!!!!!!!!!!!!! BTW comment done and I will sub back ASAP Reply MMO Tutorials MMO Tutorials15 hours ago Subscribe to my channel to learn more about how to make money online. Like this when done so i can return the favor! Reply DARLEY Havidson DARLEY Havidson1 day ago Don't wook at me like dat Reply oOo Miss Thang oOo oOo Miss Thang oOo1 day ago You are awesome , Justin!!! thank you for being willing to teach and share your experiences :) Reply Cecilia Elise Wallin • Entrepreneurs & Influencers Cecilia Elise Wallin • Entrepreneurs & Influencers1 day ago A very good video with a lot of great tips. :) Reply Autoplay Up next How To Make Money On Internet For Free 2017 - make $126,000 every SINGLE MONTH make money 6,293 viewsNEW 10:59 7 Weird Ways to Earn Extra Money Online Justin Bryant 15,027 views 20:00 Garden of Eden Found - Scientific Investigation - Garden Of Eden Uncovered Cosmic Brain Chilli Recommended for you 42:19 Facebook Live Q&A By Up Joseph Lim March 21, 2017 Robinson Ortega Recommended for youNEW 1:16:53 AIM Global Nigeria Pioneers Tips by Sir Adrian Del Rosario 2017 Robinson Ortega Recommended for youNEW 46:01 DISCOVERY: Oldest Quran Found Has Little Similarity To Modern Version trythinkingnow Recommended for you 14:47 The New Home Batteries. 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We need about eight glasses, two litres of water a day

Global 8 simple hacks to make sure you're drinking enough water Zoe DubsYahoo Style UKMarch 10, 2017 [Photo: Pexels] More We all know that drinking water is important, but how do we make sure we get in our eight glasses a day? Is eight glasses even the right number? And how much water should be in each glass? Staying hydrated can be tricky when you’re working long hours or always on-the-go, but there are easy ways to ensure that you get more H2O in you. Being hydrated is more than just not feeling thirsty. Water is essential for the human body, needed to protect our brain and internal organs, regulate body temperature and remove waste. Did you know that we actually lose a few litres of water through everyday activities like breathing and sweating? Without enough water, we become dehydrated, prone to headaches, dry skin and fatigue. We need about eight glasses, two litres of water a day. Bearing in mind that if you’re doing more exercise or drinking diuretics like caffeine or alcohol, you need more water, but eight glasses works out at about five to eight sips of water every hour – it actually doesn’t sound like a lot. Pimp your water Water can be a bit boring on it’s own but if you’re conscious about the calories in cordial, try using fresh fruit, vegetables or even herbs. Mint works really well, as does lemon, ginger and berries. Try dropping frozen slices of lemon or cucumber into your water, for a tasty and ice-cold beverage. [Photo: Chillys Bottles] More Get a fancy water bottle The more you like your bottle, the more you’re likely to use it. Pick a really striking design or an inspirational message that will make you smile every time you use it. We love the revolutionary Chillys Bottles that keep water ice cold for up 24 hours. The sleek metallic designs look beautiful and modern, we want one in every colour. [Photo: Hydro Coach] More Harness the power of technology It’s not rocket science, so there are a whole host of apps out there that will calculate how much you need to drink, track what you drink and send you a notification or reminder to drink water at certain times of the day. If you like a bit of competition. you can even set daily goals and try and beat your personal best each time. Apple users try Aqualert or Hydrocoach on Android. Dilute drinks with ice Ice serves two purposes – firstly it cools your drink and makes drinks look a bit fancier but it also adds extra water intake to your drink, providing more water as it melts. Adding a small tray of ice over the course of the day can up your intake by another half glass of water. Eat foods high in water You don’t have to just drink your water intake, don’t forget that food has water in it as well. Snacking on foods high in water content is a great, healthy way to get hydrated (and beat hunger!). Raw fruit and vegetables are best as cooked food loses it’s natural water content. Try cucumber or celery sticks or, for a sweeter snack, try watermelon, grapefruit or red peppers. [Photo: MyBkr] More Read More More #global#life#water#skincare#healthy-living#hydration#anti-ageing#diet#health-wellbeing

Here are 3 facts about how stress impacts your digestion: When we are in a stress response, blood flow to the gut is up to 4 times less (blood flow is critical to digestion). When we are in a stress response, oxygen levels to the gut dramatically decrease (oxygen is also critical to digestion -- we call it Vitamin O). When we are in a stress response, enzymatic output in the gut decreases by as much as 20,000 fold (um, yikes!).

How are you? I hope your week is off to a great start! I am feeling SO awesome right now! I started school last week for my Mind Body Nutrition Coach certification and I can't even express how excited I am about what I am learning. I finally feel like I have found my calling. My mind is exploding with all sorts of facts, tips, and tricks that I am going to be sharing with you each week. This week, I wanted to talk to you about STRESS and DIGESTION -- a critical part of my studies right now. The other day I needed a super fast meal and this big salad came together in less than 5 minutes. It consisted of baby spinach, canned salmon, sliced cucumbers, two kinds of kraut, and crispy walnuts. I made a quick dressing with EVOO, balsamic vinegar, salt, and pepper. Yay for fast! BUT, even though the meal came together fast, the focus needs to be to eat slow. Did you know that when you eat in a rushed (i.e. you eat fast) or stressed state, your digestion shuts down? This means your body literally becomes incapable of breaking down your food and assimilating nutrients. You could be eating the most amazingly healthy food, but your body cannot utilize the nutrition in that food. Let that sink in for a minute. Most of us are eating in a stressed and/or rushed state and we don't even realize it. Of course you will know the high-level acute stress, but what about that low-level underlying stress that is there day in and day out? Both forms of stress shut down your digestion. Here are 3 facts about how stress impacts your digestion: When we are in a stress response, blood flow to the gut is up to 4 times less (blood flow is critical to digestion). When we are in a stress response, oxygen levels to the gut dramatically decrease (oxygen is also critical to digestion -- we call it Vitamin O). When we are in a stress response, enzymatic output in the gut decreases by as much as 20,000 fold (um, yikes!). When my instructor shared these facts with us last week, my brain went "poof!". I have been a fast eater for most of my life so this is an area that I am really working on right now. Today, I want to encourage you to spend a moment or two before you eat getting centered, relaxed, and focused on the meal. Try not to eat in front of the TV or your phone. To help promote relaxation around your meal, try turning on some relaxing music or light a candle to help set the mood. Little things like this can go a long way. If you are one who says Grace or asks a blessing before you eat, then this is the perfect time to really tune into the message are speaking to your higher power. If you don't say a blessing before a meal, then try to sit quietly and take a few deep, slow breaths before you take your first bite. As you eat, try to enjoy each bite. Pay attention to the flavors and textures in your mouth. Listen to what feedback might be coming from your mind and body. Getting present with your meals is one of the best ways to improve digestion and help shift your overall relationship with food. Much more about this to come! My brain is overflowing with new info, and I'm just one week in! Woot! :) Signing off for now. See you again next week! :) With love, Jessica P.S. My Eat the Rainbow eCourse is starting soooooon! It's going to be a super fun way to learn how to incorporate more veggies into your diet. We'll be launching at a steep discount too, so if you want in on the beta group, make sure you sign up for more info here.

Saffron and Barberry

Treat healthy corms with five percent copper sulphate solution during planting. Saffron seeds, Kesar, Crocus Sativus, Bulbs, Corms, Cultivation, propgation, Cashmiriana, Plantation, India, Kashmir,Guide, Cultivation methods Scientific Cultivation of Saffron By: Ed. Sheikh GULZAAR Contact Jammu and Kashmir Medicinal Plants Introduction Centre-JKMPIC "Ginkgo House", Aziz Abad, Nambalbal, Pampore JK 192121 Postal address: POB: 667 GPO Srinagar SGR JK 190001 Central office: :Ramban, Jammu 182143 (J&K) Mob: Head (09858986794) Ph (O) 01933-223705 e-mail: jkmpic@gmail.com home page: http://jkmpic.blogspot.com Other : http://facebook.com/jkmpic Email This BlogThis! Share to Twitter Share to Facebook Share to Pinterest Head, The Jammu and Kashmir Medicinal Plants Introduction Centre-JKMPIC, Srinagar Saffron, is the most expensive spice in the world. The scientific name for saffron is "Crocus Sativus L." It belongs to the family of Iridaceas and the line of liliaceas. Saffron is a bulbous perennial plant, ranging from 10 to 30 centimetres in height. The bulb is meaty and round, although somewhat flat at the base. It is white coloured on the inside, covered with a fibrous and rough membrane, and brown in colour. Flowers surge from the bulb in a stem of about 3 millimetres in diameter, which develop in two purple to violet coloured membranes. The flower is called the "Rose of the Saffron" and made up of six eliptical pieces. The stem is also a violet colour when it initially emerges, becoming more opaque, and finally turning white. The flower contains three large stamen with orange coloured anthers. Inside the flower tube is the style, a long white filament whose apex is orange coloured. This divides into three red threads, the threads or cloves of the saffron, which correspond to the stigmas. Saffron is a perennnial , low growing herb with a globular corm ranging from 0.5 to 5cm in diameter. The corms (Monje/Seed) produce 6-15 narrow, needle like leaves about 10 cm long; surrounded in the lower region by four to five scales. The flowers are borne singly or in two to three. The three stigmas of the flowers along with the style when dried constitute the saffron of commerce. The plant is a native of Iran and Asia Minor. In the former princely state of Kashmir Vale is a legendry crop of well drained plateau of Pampore (South Kashmir) where it is being grown since ancient times. The recorded time of saffron cultivation in Kashmir dates back 550 AD nearly four centuries earlier than that recorded in Spain. It is rightly called the golden condiment of Kashmir. World's best Saffron also cultavated in Iran, Spain, Baluchistan, Gilgat and now in Afghanistan COMPOSITION: Saffron is an essencial oil (0.4 to 1.3 percent), rich in Saffranol, Cineol, and Pineno. It contains Glucocids (alfa, gamma, and beta) and Protocrocines. Picrocrocines (4 percent) have been found, in addition to bitter Heterosides like the Pirocrocides. A Heteroside of the Carotine Group, the Agliconan of the Picrococrocine is an aromatic Aldehide, the Saffranol (Dehidro-Beta-Ciclocitral). The pigment which gives it the peculiar color is Crocosid, also known as Policroita. Other pigments such as Crocinal, Licopine, Zeaxantine, and other Carotinoide pigments, like Carotine and Licopine, were also found. USES/ DOSAGES : Via Infusions 2 to 4 grams per quart of water. Powder Form : 300 mg to help digestion. 0.5 to 1.5 grams daily to help bowel activity. For Use in Food : Crush the Saffron threads with your fingers or in a morter, add a small amount of hot water, then add to your dish. In most recepies the Saffron is added in the latter part of dish preparation, moments before removing the dish from the oven or stove top, to conserve its pungent aromatic flavor and color. It is common to use 2 to 4 strands of Saffron per person. Saffron is as precious as gold not because of its high demand and low production but because it is used in various religious rituals. Hindus use saffron for marking their foreheads, Muslims divine extract in water and write charms with ink thus formed. In Indian market mostly 50-60 per cent of saffron is used in chewing tobacco and for preparing wine. Saffron is used to prepare saffron rice, saffron cakes, wazwaan, tea, kehwa. cakes, in the preparation of scent and perfumes. It is used for colouring butter, Saffron Steamed Rice ,Saffron Rice Chicken, Special Scalloped Potatoes, Parsnip Lemon Puree,Orange Saffron Butter Cookies, Saffron fried rice, Saffron mutton rice, Saffron chicken rice cheese, puddings and confectionary. Like most oriental aromatic herbs saffron is also used in medicinal and culinary reputations. It stops vomiting, expels worms, heels headache and wounds. It is good for hemorrhoids, for removing the discoloration of face and pimples. It is good for epilepsy. Some times it is used in exenthematous diseases to promote eruption. It is popularly supposed to be a stimulant warm and dry in action helping in the alleviation of urinary, digestive and uterine troubles. Paste of saffron is used in dressing bruises, superficial sores, rheumatic and neurological pains and congestion of chest. Passaries of saffron are used in painful complaints of uterus. Dry boiled corms are administered in Ayurvedic and Unani ststem for treatment of gousciatica and rheumatic pains. Saffron Crocus Care : Growing saffron crocus can prove beneficial in two ways. It can be an inexpensive way to get saffron and apart from that saffron crocus plants are the first plants to bloom in fall and produce flowers throughout the season. The lavender-colored flowers can be a beautiful addition to your flower garden. If you are interested in knowing more about how to grow saffron crocus, read on. * Saffron crocus can be grown from bulbs,seeds or corms. As most of the current varieties are SG1, you may not get saffron crocus seeds. But, purchase saffron crocus corms from reputed sellers only. Make sure that you are buying a saffron crocus variety (like Crocus sativus cashmirianus) only and not autumn meadow crocuses. * The right time for planting these saffron crocus bulbs is late spring or early summer. You may also plant the corms or bulbs during the onset of fall, but, it will sprout the following spring only. * Prepare the soil with organic material like adding compost, leaves or grass clippings to the soil. Saffron crocus plants need full sun and well drained soil for a healthy growth. The soil must not get soggy and the plant must be protected from wind. Read more on composting. * Once you are ready with the location of planting, plant the corms in holes, which are at least four inches in depth. Always remember to plant these corms with their roots facing downwards. Keep a distance of six inches between the holes. * If the location is likely to be frequented by rodents, it will be better to cover the area with a mesh enclosure, so that your corms are not eaten by the animals. * During summer, the soil must be dry, as the plants become dormant in this season. The leaves and flowers develop during fall and during this season, you have to keep the soil moist (not soggy) through occasional watering. * The flowering period may last for one month and during this time, a single application of liquid fertilizer is recommended. Continue with occasional watering till the onset of spring, as the leaves start withering during this time. * During cold climates, dig out the corms and store them in a cold, dark place. Plant these corms again during late spring or early summer. Read more on saffron - fit for kings. Now, you know more about saffron crocus cultivation. Start planting a saffron plant and enjoy the benefits. Soil & Climate : Saffron grows well in drained loamy soil. Medium grade, light soil with neutral to slightly alkaline reaction is suited for its cultivation. It prefers very well drained, clay loam soils of karewas of Kashmir. The soils should be deep and free from stones. Saffron thrives well in sub-temperate regions ranging from 1500 meter to 2400 meter. It requires cool and sunny situation for promising growth. An optimum of 12 hours light duration is essential for growth and flowering. The day temperature should be 20-22 0C with a difference of 10-12 0C between day and night temperatures. A good shower during August-September facilities flowering and increased yield. Dry weather condition during flowering period is essential for realizing higher yields. In general locations which receive 30-40 cms rainfall and are covered with snow during winter are good for its cultivation. Spring rains are favourable for promoting corm multiplication wherease, a second spell of rains at the beginning of autumn encourages profuse flowering. Prpoagation : Propgation of the plant is through corms. The plant remains dormant from May-August. The mother corm reproduces annually and gives rise to four to six daughter cormlets. The corms formed during a year produce flowers in the following year. The mother corms provide food to the new developing corms and in doing so wither, shrink and finally die. Now corms develope each year to replace the older once. Saffron bulbs multiply readily, and can (and probably should) be divided every few years. Land Preparation and planting : Land preparation starts in March -April. The field is ploughed four to five times to a depth of 30-35 cms.Another polghing is done in May and fields leveled. Well developed seed corms @1600 to 2000 kg per per hectare should be used after dipping in five percent solution of copper sulphate. The corms should be of 1.5 cms and above in diameter with outermost loose covering cleaned before planting. The corms should be planted in second fortnight of August at a depth of 15-20 cms with a row to row spacing of 15 cms and corm to corm spacing of five to eight cms. After planting divide the field into 2 meters x 4 meters strips by opening 15 deep and 30 cms wide furrows for proper drainage. Saffron can also be planted as an inter crop in newly planted orchards. The superior and less expensive method recommended by Jammu and Kashmir Medicinal Plants Introduction Centre is strip system. Manures and fertilizers : Mix 15-20 tonnes per hectare of well decomposed FYM during last ploughing. Recent studies have revealed that application of vermicompost @350 kg/hectare has given a yield of 4.88 Kg/hectare. Interculture : Keep the planted field undisturbed till the following June. Perform the first hoeing in June using a short handled tangru locally called (in Kashmie) "ZOUN". This operation provides aeration to the soil which is very important for proper development of Saffron Corms. Subsequently the second hoeing is done in the month of September along with cleaning and repairing of the drainage channels. Care should be taken not to disturb the growing buds of corms. This hoeing is accompanied by light dressing of FYM at the rate of two tonnes per hectare. Third and final hoeing is given after the flowering is over and mannure is mixed in the soil with the help of iron rakes. This schedule of operations is followed every year until the crop remains in the field. Diseases and pests : Fungal diseases often infect the corms. Fungi like Rhizocotnia crocorum,, Sclerotina bulborum and Phoma Crocophila are reported to infect the corms changing the colour of flesh from white to yellow and finally to black resulting in death of the corms. poor aeration in the soil, injury to corms and hail storms provide ideal conditions for the development of diseases. Discarding can prevent this. Treat healthy corms with five percent copper sulphate solution during planting. Incidence of Gangrane disease (in this, the normal plant which prevents flower formation) is also reported from some fields. Rate and moles causing damage tones of corms every year often damage saffron cro. Zinc phoshide baiting and rat control campaign on watershed basis may be of great help. Harvesting and processing : The flowering season is confined to three weeks from middle of October to first week of November. The flowers are picked daily in the morning and stigmas and styles are trimmed immediately. About 1,60,000 flowers are hand picked to produce one kg of good quality dried saffron. Saffron Bulbs/Seeds/Corms : Saffron is the only spice that comes from a flower. The flowers themselves are magnificent with a striking purple colour. Add a splash of colour to your flowerbeds or balconies with this splendid flower which blooms in October, thanks to its exceptional flower reversed vegetation cycle. What is more, you can grow and produce your own saffron easily. Crocus Sativus (Saffron corms) for planting from June to September Harvest in October-November of the same year! The corms (size 2/5cm) are available from June to 10 September, however you can reserve them from now on. Corms are delivered with information of culture Advance Booking of Saffron Corms from January to December Buying Saffron Bulbs/Seeds/Corms Available packets: 50, 100, 200 (Seeds/Corms/Bulbs) For more details : Jammu and Kashmir Medicinal Plants Introduction Centre Ist Street, Shaheed-e-Azemat Road, Nambalbal, Pampore PPR Jammu and Kashmir 192121 Or Mailing address: PO Box 667 GPO Srinagar SGR Jammu and Kashmir 190001 Ph: 01933-223705 Mob: 09858986794 e-mail: jkmpic@gmail.com, jkmpic@yahoo.in home: http://jkmpic.blogspot.com Planting material available : Olive,Kiwi, Picanut,Hazelnut, and herbal seeds. more : http://jkmpic.blogspot.com Posted by Sheikh Gulzaar Email This BlogThis! Share to Twitter Share to Facebook Share to Pinterest Labels: Bulbs, Cashmiriana, Corms, Crocus Sativus, Cultivation, Cultivation methods, Guide, India, Kashmir, Kesar, Plantation, propgation, Saffron seeds

Strawberry Festival 2017

2017 Strawberry Festival Schedule of Activities https://www.facebook.com/photo.php?fbid=1038724439475462&set=pcb.1038724969475409&type=3&theater

rellenong_bangus

bangus

animated How Does Digestion Work and How Can I Improve Mine? (Animated graphics)

How Does Digestion Work and How Can I Improve Mine? (Animated graphics) Introduction Food is Complex and Contains Many Types of Molecules Proteins Provide Amino Acid Building Blocks For Growth and Repair How do I get the protein I need? How much protein do I need? Fats Insulate Your Body's Cells From the Outside World What happens when I eat a food containing fat? Carbohydrates Support Your Need for Energy and Provide Fiber for Intestinal Health What happens when I eat a bowl of cereal? What is starch? Vitamins and Minerals are Absorbed Selectively Digestion (Animation) Where does digestion occur? What happens in the mouth? What happens in the esophagus? What happens in the stomach? What happens in the small intestine? What happens in the large intestine? What happens in the pancreas? What happens in the liver? What happens in the gallbladder? Ways to Support Healthy Digestion Introduction The food you eat contains the nutrients that serve as building blocks, and provide energy and nourishment throughout your body. In food, nutrients are contained in large molecules that are chemically and physically bound together. Digestion is the process of breaking down these tightly bound molecules into individual nutrients that can be taken into your body and used to support its functions. Simply defined, digestion is cutting things down to a size in which they can be absorbed into your body. Digestion occurs in the gastrointestinal tract—the 20 to 30 foot long tube extending from your mouth to your anus. Whatever you eat flows through this system, but until it is absorbed through the intestinal tract, the nutrients in food are physically outside of your body. This is because the gastrointestinal tract functions like an internal skin and provides a barrier between whatever you ingest from the outside (external) world and your internal bloodstream and cells. Part of the digestion process, then, is the selective transport of nutrients through the cell wall that lines your intestinal tract. Once transported across the intestinal barrier to the inside of your body, these nutrients can enter your bloodstream and circulate to all of your tissues to maintain organ function, support your need for energy, and provide for growth and repair of new cells and tissues. While digestion can be simply defined, its mechanics are quite complex. This is because your food contains so many different sizes, shapes, and types of individual molecules, all tightly entwined, and because each of these types of molecules is chemically distinct. Digestion uses both mechanical processes, such as chewing and grinding, which help separate the different types of molecules, as well as chemical processes, in the form of enzymes that can cut the bonds within the molecules, to release small nutrients into your system. An analogy is two or more necklace chains of different types twisted, knotted, and interlocked together. Digestion would be the process of untwisting and separating the chains, usually requiring cutting them in a couple of places, and then pulling them apart and further cutting each of them into many smaller pieces, so they can become building blocks for other necklace chains. Food is Complex and Contains Many Types of Molecules Food is a very complex mixture of different types of very large molecules—the proteins and some carbohydrates; mid-range sized molecules—such as fats; and a wide variety of smaller molecules including vitamins, minerals, small carbohydrates like sugars, and other phytonutrients, which are protective substances found in plants (phyto = plant). Most foods you eat are a mixture of all of these different molecules, and since you need a variety of types of nutrients, your body must be able to digest these varied types of molecules in food. The size, as well as the type of molecule, makes a difference in how a food is digested, the nutrients that are derived from it, and where these nutrients are taken up by your body. Each type of molecule has its own challenge with respect to digestion. Proteins Provide Amino Acid Building Blocks For Growth and Repair Proteins are extremely important because they constitute the majority of the structural tissue in your body, such as bone and connective tissues that provide the shape and form to which your cells attach. Proteins are involved in just about every function in the body as well since enzymes are proteins, and enzymes are the molecules in the body that do much of the work, like building new tissue or removing damaged tissue. Proteins are also message carriers in your body, transporting hormones from one place to another, and transporting signals across your cell membranes to your DNA. Your body is constantly making new proteins to replenish what's lost from tissue damage or to provide for growth. Enzymes are continually being produced anew to replace older, less functional enzymes. Therefore, to maintain optimal health, your body needs a continuous supply of the nutrients to support protein production. Proteins are made up of smaller molecules called amino acids that are strung together by chemical bonds like beads on a chain. To become an active, functional protein, this string of amino acids folds in on itself forming a twisted and entwined, three-dimensional structure. An individual protein molecule can be as small as 200 to as large as 5,000 amino acids strung together. How do I get the protein I need? In order to make the protein your body needs, it must obtain the protein building blocks, the amino acids, from the proteins in food. Although vegetables and grains do provide some protein, you get most of your protein from nuts, legumes, eggs, fish, meats, and dairy products. When you eat these protein-containing foods, your body must take the large protein chains in them and cut them down to either individual amino acids or dipeptides (two amino acids, di=two, peptide=amino acid) before you can absorb them. Once absorbed, the amino acids are transported through your bloodstream to the tissues that need them, such as muscles. Then, your body uses these amino acids to reconstruct its own proteins in the forms you need to support your tissue's growth and repair. Your body produces enzymes called proteases to help break down the proteins in food to the amino acids. Proteases cut proteins between specific amino acids to produce the smaller peptide chains. Before the proteases can act on the protein, the protein must first be untwisted, a process called denaturation, which results in a long single-chain protein. Proteins are denatured in the stomach, with the help of the stomach acid (hydrochloric acid), the mixing action of the stomach, and the protease pepsin. After denaturation in the stomach, the long single-chain protein is transported to the proximal small intestine, the duodenum, which contains several types of proteases. These proteases act on the protein chain, cutting it further until only dipeptides and single amino acids are present. The amino acids and dipeptides are absorbed in the small intestine, primarily in the middle section, the jejunum. How much protein do I need? A healthy adult is estimated to need around 40 to 65 grams of protein per day. If this is not provided in the food you eat, your body will begin to break down muscle and other tissues to obtain the amino acids it needs. Inadequate intake and digestion of amino acids from protein can lead to stunting, poor muscle formation, thin and fragile hair, skin lesions, a poorly functioning immune system, and many other symptoms. In plant and animal foods, the amino acids you need are mainly provided in the form of large protein molecules that require all aspects of protein digestion—denaturation in the stomach and protease action in the intestines—before absorption. Free amino acids, which require no processing by the body before absorption, may also be present but are generally not found in large amounts. In processed foods, protein is sometimes provided as hydrolyzed protein, which means it has been chemically cut into smaller chains from two to 200 amino acids called peptides. These peptide fragments may be easier for your body to digest; that is, they may not need to be denatured in the stomach, but are still too large for direct absorption and must be digested in the intestine. Some specially produced foods for hospital or healthcare use are made of elemental amino acids; these products provide the amino acids themselves and require no digestion before absorption. Fats Insulate Your Body's Cells From the Outside World Fats, also called lipids, are required for many important functions in your body. Fats are a main component of the membranes of all the cells in your body: without fats, your cells would have no covering or boundary. By providing the membrane around all your cells, fats are vital for insulating your body from the outside world. Fats also can be used to provide energy and are involved in supporting the immune system, brain health, and cardiovascular function. There are many different types of fats, but only a few are essential, which means your body cannot create them internally, so you must take them in through your diet. These essential fats include an omega-6 fatty acid (linoleic acid), and an omega-3 fatty acid (linolenic acid), and are found in the highest amount in nuts, seeds, and fish. Meat contains high levels of fats that are not considered essential, called the saturated fatty acids, and it also contains cholesterol, which is also not essential and is digested in the same way as fats. High amounts of the non-essential saturated fats, and too little of the essential fats can result in problems with the immune system, hardened arteries, and scaling skin, among other symptoms. As well as being a necessary part of your diet, during digestion, fats also act as carriers of the fat-soluble vitamins (A, D, E, and K) and the carotenoids, thus enabling their absorption. (Carotenoids, such as beta-carotene, are a group of highly colored fat-soluble compounds in plants with a wide range of health protective effects.) Without fats in your diet, you would also not be able to absorb these important vitamins, and would show deficiency symptoms such as problems with blood clotting (vitamin K), weak bones (vitamin D), or vision disturbances (vitamin A). What happens when I eat a food containing fat? Fats are present in food primarily as three fat molecules attached to a backbone molecule called glycerol, but your body can't absorb this molecule directly. Like protein, your body must first break down this larger molecule into smaller ones. For example, after you eat a piece of salmon, which contains essential fats, your body must first remove, or strip-off the fat molecules from the glycerol backbone to which they are attached. This process is called hydrolysis, and the types of enzymes that hydrolyze fats from glycerol are called lipases. Lipases are secreted under the tongue, in the stomach, and from the pancreas; therefore, fat hydrolysis begins the minute fats enter your mouth and continues in your stomach, where the majority of fat hydrolysis occurs. After hydrolysis, the absorption of fats is complicated by the fact that, like any oil, they are insoluble in water, and therefore the body has a system in place to provide a solubilized fat aggregate. The body uses bile acids, which act as detergents, to make fat globules, or aggregates. After aggregation with bile, the fat aggregates, also called miscelles are transported to the small intestine, where they can be taken up directly by the intestinal cells and absorbed into the body. Absorption of the fat from the miscelles begins in the first part of the small intestine, the duodenum, with the majority of absorption occurring in the mid-section of the intestine, the jejunum. The bile acids generally stay behind in the intestinal tract, acting more as a shuttle. Carbohydrates Support Your Need for Energy and Provide Fiber for Intestinal Health Carbohydrates are a varied combination of both very small and very large molecules and comprise about 40 to 45 percent of the energy supply for your body. You get most of your carbohydrates from cereals, fruits and vegetables. Small carbohydrates, like table sugar (sucrose) or glucose, provide a sweet taste to foods. Larger carbohydrates, like starches or fiber, provide substance to foods. Examples of these larger carbohydrates include gums, gels, or pastes, like you get with bread or cookie dough. When cooked, these foods have a structure, like a slice of bread or a cracker, but are mainly composed of different types of carbohydrates. What happens when I eat a bowl of cereal? Only the individual small sugar molecules, called monosaccharides (mono=one; saccharide=sugar), can be absorbed directly. Glucose and fructose are examples of monosaccharides. Since carbohydrates exist in food not only as monosaccharides, but also as many combinations of these monosaccharides linked together, your body has to cut these carbohydrates down to their individual monosaccharide units. Many of the simple sugars that give food its sweet taste are found as two small sugars bonded together. For example, when you eat a bowl of cereal, your body must digest the sucrose (table sugar), which is made of two small sugars, to its monosaccharides. To do this, it uses an enzyme called sucrase, which cuts sucrose to produce glucose and fructose, a process called hydrolysis. The milk on the cereal gets its sweet taste from the carbohydrate called lactose, which is cut (hydrolyzed) into monosaccharides by lactase, to produce galactose and glucose. The majority of carbohydrate hydrolysis occurs in the small intestine; that is, these carbohydrates are mainly transported to the small intestine before they are cut into the monosaccharides glucose, galactose, and fructose. After hydrolysis, these individual monosaccharides are then absorbed directly in the duodenum and jejunum. Cereals are also high in fiber and provide your body with this important nutrient. Fiber is made of very large carbohydrates containing types of chemical structures that aren't broken down, or digested, by your body. Fiber travels through your gastrointestinal tract intact and ends up in the large intestine, where it provides nutrition for the intestinal bacteria that ferment it. Fiber is called soluble or insoluble, depending on its ability to take up water and to be fermented in the large intestine. What is starch? Plants store their energy by stringing together many glucose molecules into a long complex of several hundred to several thousand glucose molecules. Plant foods that have stored energy, for example seeds that must provide energy for the young plant when it starts growing, are high in starch. When the young plant starts growing, the starch is broken down to form glucose for energy. Starch is found in food as amylose starch, which is a straight chain starch, and amylopectin starch, which is a branched chain starch. When you eat foods with starch, like corn or potatoes, your body digests this very large carbohydrate in much the same way as it digests protein. Your body uses a number of enzymes to cut down a large, linear starch chain into the small individual units that are linked together, the glucose molecules, which can then be absorbed in the intestines. The enzymes that breakdown starches are called amylases. Amylases are very important because starch is prevalent in our diet and a main source from which we derive glucose, the primary sugar molecule the body uses for energy. Amylases actually cut starch down to two-sugar units, maltose and isomaltose, and then other enzymes, called maltase and isomaltase, hydrolyze these two sugars into the individual monosaccharide glucose. Amylases are produced in the mouth and, therefore, when you eat starch it is immediately acted upon, beginning the process of starch breakdown. This is one of the reasons why thoroughly chewing rather than gulping your food is so important. Since the smaller sugars that come from amylase action on starch are sweeter tasting, if you hold a cracker in your mouth and swish saliva around it, you may notice the appearance of a sweeter taste. One special kind of starch is found in some foods, such as raw, green bananas. It is called resistant starch, and gets its name because it is resistant to digestion. Therefore, resistant starch is more like a fiber, traveling through the intestinal tract undigested until it reaches the large intestine where, like fiber, it may be fermented by the bacteria in the colon. Vitamins and Minerals are Absorbed Selectively Vitamins and minerals are quite varied in structure and amount in the foods you eat. They can be found in food in a free form, chemically bound to a larger molecule, or tightly encased inside a food aggregate. In most cases, they are liberated during eating by the mechanical process of grinding. They may also be liberated during the breakdown of the large molecules like proteins and starch, in which they may be encased. Since your body requires specific amounts of these key nutrients, most vitamins and some minerals have active transports in place for absorption and are taken into the body in very specific ways. These active transports act as shuttles, picking up the vitamin or mineral and taking it through the intestinal cell wall into the body, where it may be directly released or transferred to another transport molecule. Since vitamins and minerals are small and are usually found in much lower levels than amino acids, carbohydrate, and fats, these active transports must select and pull these important molecules out of the food and take them into your body. Active transports require energy to function properly. Calcium and iron are examples of minerals that are taken into the body by active transport. Most of the water-soluble vitamins have an active transport in place as well, and these active transports are primarily found in the middle section of the small intestine, the jejunum. Some minerals, like iron and calcium, are absorbed in the first part of the small intestine as well as the jejunum. The fat-soluble vitamins (vitamins A, D, K, and E), as discussed above, are absorbed with fat miscelles, and therefore require fat to be present for their full absorption. Magnesium is a mineral of tremendous importance for bone health, energy production, and overall healthy functioning throughout the body since it activates more than 300 cellular enzymes. Like calcium, magnesium must be constantly supplied to maintain optimal function. Magnesium doesn't have an active transport, but depends entirely on dietary intake and a healthy intestinal lining for its absorption, and can be absorbed throughout the entire small intestine and even in the colon. Low intakes of magnesium, or loss of ability of the intestinal tract to absorb magnesium due to intestinal inflammation or disease, can result in a variety of problems such as muscle twitching or tremors, weakness, irritability and restlessness, depression, and weak bones. Magnesium is found at highest levels in whole foods such as grains but is often removed during processing. Whole grain bread and cereals will have a much higher amount of magnesium than white bread, which is made from refined flour. Vitamin B12 is also absorbed differently from the other vitamins and minerals. First, it is most commonly found attached to proteins, and therefore requires protein breakdown to be liberated. Then, it requires a protein made in the stomach, called intrinsic factor, for its absorption, but is not absorbed until the vitamin B12-intrinsic factor complex reaches the final part of the small intestine, the ileum. Optimal digestion of vitamin B12 is dependent on your ability to make a healthy amount of stomach acid, since protein breakdown requires stomach acid and research has shown that intrinsic factor is also not secreted in adequate levels when stomach acid is low. DIGESTION Click on eat to start the animation. Run your mouse over the parts of the digestive track to see what they do. Where does digestion occur? The whole process of digestion involves many different organs, which are called the digestive system, and include the mouth, esophagus, stomach, small intestines, large intestines, rectum and anus. Other organs are involved in supporting the digestive process as well, but are not technically considered part of the digestive system. These organs are the tongue, the glands in the mouth that produce saliva, the pancreas, liver and gallbladder. What happens in the mouth? Digestion begins in the mouth with the chewing of food (mastication). Mastication not only breaks down very large aggregates of food molecules into smaller particles and allows saliva and enzymes to enter inside the larger food complexes, but also sets off a signaling message to the body to start the entire digestive process. Research has shown that the activation of taste receptors in your mouth and the physical process of mastication signal the neural (nervous) system. For example, the taste of food can trigger the stomach lining to produce acid, a process called the cephalic phase of digestion; therefore, your stomach begins to respond to food even before any food leaves your mouth. Saliva is secreted by the salivary glands in your mouth and moistens the food to improve the chewing and grinding. Saliva also contains some enzymes that begin the breakdown of starches and fats. For example, carbohydrate digestion begins with the salivary enzyme alpha-amylase, and fat digestion begins with the secretion of the enzyme lingual lipase by glands under your tongue. What happens in the esophagus? The esophagus, sometimes called the gullet, connects the mouth to the stomach. It delivers the saliva-mixed food from the mouth to the stomach and serves as an air lock between the outside world and the digestive tract. The importance of the esophagus' ability to separate the mouth and stomach can be seen in the condition known as GERD (gastroesophageal reflux disease), in which the esophageal barrier is not effective, so the acid contents of the stomach can escape into the esophagus. Everyone experiences some gastroesophageal reflux, and the esophagus, with the help of another helpful component of saliva, salivary bicarbonate, has the ability to clear any stomach acid that escapes. In many people, however, this reflux occurs more frequently than it should, causing pain and affecting healthy digestion. This situation is called GERD and is one of the most commonly seen conditions in medicine today. What happens in the stomach? The esophagus opens into the stomach, which is a large chamber consisting of the fundus, the body and then the antrum. The entire involvement of the stomach in digestion is called the gastric phase of digestion. The stomach is the primary place where proteins are disassembled and broken down into small peptides. Due to its acidic environment, the stomach is also a decontamination chamber for bacteria and other potentially toxic microorganisms that may have entered your gastrointestinal system through your mouth. The fundus and body of the stomach, which are usually referred to together and constitute the majority of the stomach in size, are where the stomach stores food before it is delivered to the intestine. When the food enters the fundus and body of the stomach, the lining of the fundus (called the gastric fundal mucosa) produces hydrocholoric acid (HCl). This acidic environment is critical for destroying toxins in foods, such as bacteria, as well as for untwisting the complex three-dimensional protein chains, a process called denaturation of the proteins. The gastric fundus mucosa also secretes the enzyme pepsinogen, which is present in the stomach much of the time but is inactive until the acid is present, when it becomes activated as pepsin. Pepsin acts on the denatured proteins by hydrolyzing, or cutting, the bonds between amino acids in the protein chain, resulting in several smaller chains, or peptides. Fat hydrolysis is very active in the stomach. The fats have already been exposed to lipase in the saliva, which begins the hydrolysis, but it is the gastric lipase, secreted by the stomach, that is primarily responsible for fat hydrolysis in humans. The antrum, or lower part of the stomach, is the site for the stomach's grinding action and contains a sensor mechanism, called gastrin, for regulating the level of acid produced in the body of the stomach. The antrum also controls the emptying of food into the intestine through the pyloric sphincter. This way the food can be delivered into the intestine in a controlled manner. Once the food-acid-enzyme mixture leaves the stomach, it is called chyme. The movement of chyme through the pyloric sphincter stimulates the intestine to release the hormones secretin and cholecystokinin, which signal the pancreas to release its contents, the pancreatic juice, inside the lumen (the lining) of the duodenum (the first segment of the small intestine). What happens in the small intestine? The small intestine, which is specifically designed to maximize the digestion and absorption process, has an expanded surface area with inner folds, called plicae, villi and microvilli, to increase its surface area and enhance its ability to absorb nutrients. All together, this surface is called the brush border of the small intestine. Some enzymes are present on the surface of the brush border, such as disaccharidases like sucrase, maltase, and lactose, which hydrolyze disugars (sugars composed of two monosaccharides) to their two individual sugar molecules. The duodenum, the part of the small intestine that is closest to the stomach, is a neutralization chamber in which the chyme from the stomach is mixed with bicarbonate, which appears again, this time in the pancreatic juice. Bicarbonate lessens the chyme's acidity, thus allowing more enzymes to function and furthering the breakdown of macromolecules still present. The pancreatic juice also contains many of the enzymes necessary for digestion of proteins, such as trypsin and chymotrypsin, enzymes that cut proteins and peptides down into one-, two-, and three-amino acid chains; and amylase, an enzyme that continues the hydrolysis of starch. A few nutrients, like iron and calcium, are taken up most efficiently in the duodenum; however, the jejunum, the middle section of the small intestine, is the place where most nutrients are actively absorbed. The amino acids as well as most vitamins and minerals are absorbed in the jejunum. The process of absorption used by the jejunum is called active absorption since your body uses energy to select the exact nutrients it needs. Protein carriers or channels hook-up to these nutrients and take them through the cell wall of the jejunum and into the portal vein, which carries them to the liver. Active fat absorption also occurs in the duodenum and the jejunum, and requires that the fat be put into small aggregates that can be transported into your body directly. The body uses bile as a detergent to solubilize the fat. Bile is produced by the liver, stored in the gall bladder, and released into the duodenum and jejunum after a meal. It then can form miscelles, small fat droplets, for fat absorption. This process is particularly important for the absorption of the fat-soluble vitamins (vitamins A, D, E, and K), and for cholesterol absorption. The majority of starch is also digested in the duodenum and jejunum, the first and second segments of the small intestine. The monosaccharide products of carbohydrate digestion, glucose and galactose, are actively absorbed through the intestine by a process that requires energy. Fructose, another common monosaccharide product of carbohydrate digestion, and also a common sweetener for many processed foods, is absorbed more slowly by a process called facilitated transport. Facilitated transport does not require energy. The ileum is the final part of the small intestine. The ileum is responsible for completing the digestion of nutrients and for reabsorbing the bile salts that have helped to solubilize (keep in solution), the fats. Although most nutrients are absorbed in the duodenum and jejunum, the first two segments of the small intestine, the ileum is the place where vitamin B12 is selectively absorbed into your body. At the end of transport through the small intestine, the chyme has been depleted of around 90 percent of its vitamins and minerals and the majority of its other nutrients. In addition, around eight to 10 liters of fluid is also absorbed in the small intestine each day. Complex carbohydrates that resist the enzyme degradation, such as fiber and resistant starch, remain, as do a small amount of other food molecules and nutrients that have escaped the digestion process. For example, about 3-5% of ingested protein normally escapes digestion and continues to the large intestine. What happens in the large intestine? The large intestine is not designed for enhancing absorption but is particularly specialized to conserve the sodium and water that escape absorption in the small intestine, although it only transports about one liter of fluid per day. The large intestine is about five feet long, including its final segments, the colon and the rectum. It is interesting, given that most digestion and absorption occurs prior to the large intestine, that food, which at this point is primarily fiber, will spend more time in your large intestine than anywhere else during digestion. On average, food travels through the stomach in 1/2 to two hours, continues through the small intestine over the next two to six hours, and spends six to 72 hours in your large intestine before final removal by defecation. One reason food stays longer in the large intestine may be that the large intestine is capable of generating nutrients from food. The food that makes it into the large intestine is primarily fiber, and the large intestine contains an ecosystem of bacteria that can ferment much of this fiber, producing many nutrients necessary for the health of the colon cells. Colonic fermentation also produces a series of short-chain fatty acids, including proprionate, acetate, and butyrate, which are required for healthy colonic cell growth and have many other health promoting functions in your body. The friendly bacteria that are responsible for the primary amount of healthy colonic fermentation are called the probiotics (pro-life) and include the Bifidobacteria and Lactobaccillus genuses. Along with providing beneficial fermentation products, probiotic bacteria keep pathogenic, or disease-promoting bacteria, from colonizing your colon. Certain fibers in food, called prebiotics, specifically support these probiotic bacteria. Prebiotics include such molecules as inulin and fructooligosaccharides, which are found in chicory and Jerusalem artichoke, and may include some other carbohydrates such as galactooligosaccharides, arabinogalactans, and arabinoxylans, which are found in soy and rice fibers, and in larch tree extracts. Some fiber isn't fermented, but it is also important because it provides bulk for stool excretion, and can bind toxins and waste products for their removal through the stool. Finally, the rectum and the anus allow for controlled elimination of stool. What happens in the pancreas? The pancreas can be thought of as a protein factory. It produces and secretes many of the enzymes necessary for digestion, which include the enzymes that digest protein (trypsin, chymotryosin, carboxypeptidase, and elastase), enzymes that digest fat (lipase and phospholipase), and the enzyme that digests carbohydrate (alpha-amylase). The pancreas releases these enzymes in a pancreatic juice, which is enriched with bicarbonate. The bicarbonate is used to neutralize the acid in chyme. More than a liter of pancreatic juice is released per day in response to signals from eating a meal. Since your body's tissues are made of protein, the pancreatic enzymes that digest protein have the ability to digest your own tissues. Your body has an intricate protection from self-digestion by these enzymes. The stomach and intestinal tract lining have a mucous layer protecting the tissue from direct digestion by these enzymes. The pancreas uses other mechanisms for protection. Primarily, it produces the enzymes in an inactive form, called zymogens or proenzymes. For example, trypsin is produced as the inactive proenzyme trypsinogen. Trypsinogen is transported to the intestine where it is activated to trypsin by a protease enzyme on the brush border of the intestinal cells. All pancreatic enzymes except lipase and alpha-amylase are secreted as proenzymes, and are therefore inactive within the pancreas. What happens in the liver? The liver is one of the most active organs in your body. The liver is the clearinghouse for all nutrient absorption through the gastrointestinal system. The liver reviews the compounds that have been taken in and has the ability to distinguish toxins and other molecules. It has a detoxification system, in which drugs and toxins are chemically converted to molecules that can be eliminated through the kidneys (urine) or the intestine (stool). The liver is also responsible for synthesizing most of the proteins that circulate in your blood, and it produces bile, which is important for the digestion of fats and is used for the excretion of cholesterol and other fat-soluble molecules. The liver is the major organ involved in maintaining healthy blood sugar (glucose) levels. It monitors your body's glucose needs and provides glucose from digestion, or obtains glucose by breaking down glycogen, the form in which glucose is stored in your liver. The liver has only about a 24-hour supply of glycogen. In prolonged fasting, when glucose is not provided in the diet and glycogen stores have been used, your liver will synthesize glucose from amino acids and other molecules. The liver is also the primary organ in which fats are metabolized. The liver can make cholesterol and is the primary place where cholesterol is removed from the blood. The liver eliminates cholesterol in the form of bile acids. Every day, your liver secretes about 500 milliliters of bile acids, which are used during digestion to solubilize fats. What happens in the gallbladder? The gallbladder is the storage site for the bile acids produced by the liver. After a meal is consumed, the gallbladder is signaled to release its contents into the duodenum and jejunum, where they are available for fat digestion. Ways to Support Healthy Digestion Healthy digestion requires support for all the different components of digestion: Chew thoroughly. Chewing is the physical process of breaking the food down into smaller fragments. Thorough chewing mixes food well with saliva, which moistens the food particles and provides a means for enzymes, like amylase and lipase, to get to the pieces of food and begin the process of starch and fat digestion. Chewing also signals the body to begin the digestion process, alerting the stomach to prepare to make stomach acid, and signaling the pancreas to prepare to secrete its contents into the lumen of the small intestinal tract. When a meal is not well chewed, the food fragments are too big. Since the digestive enzymes can only work on the surface of the food fragments, inadequate chewing results in incomplete digestion. This means not only nutrients being left in the food and unabsorbed, but also extra food for bacteria in the colon. This extra bacterial food results in bacterial overgrowth, gas and symptoms of indigestion. Eating should always begin with thorough chewing of food to allow for complete digestion to occur. Ensure adequate amounts of digestive factors. After chewing, the food's next stop is the stomach, where an adequate amount of stomach acid (hydrochloric acid) is the next necessity. Stomach acid is required for adequate breakdown of proteins. Without adequate stomach acid, not only is protein digestion ineffective, but also digestion of vitamin B12 is seriously affected. Vitamin B12 digestion and absorption requires that it be liberated from protein. In addition, intrinsic factor, the protein that is necessary for vitamin B12 absorption, is low when stomach acid is low. Low stomach acid (hypochlorhydria) is common, especially in older people since as we age, we make less stomach acid. Research suggests that as many as half of the people over 60 years old have hypochlorhydria. A variety of factors can inhibit sufficient stomach acid production including the pathogenic bacteria, Helicobacter pylori, and frequent use of antacids. Hypochlorhydria is also associated with many diseases, such as asthma, celiac sprue, hepatitis, rheumatoid arthritis, osteoporosis, and diabetes mellitus. Signs of hypochlorhydria include a sense of fullness after eating, bloating, excessive belching, indigestion, multiple food allergies, undigested food in the stool, and peeling and cracked fingernails. In addition to hydrochloric acid, the production of pancreatic enzymes and bicarbonate is also compromised in some people. If necessary, these digestive factors can be replaced with appropriate supplementation. Digestive enzyme support can also be obtained from fresh pineapple or papaya, which contain the enzyme bromelain, and other fresh vegetables and herbs. Processed foods, like canned pineapple, contain little enzyme activity since digestive enzymes are proteins, which are destroyed by heating, such as in the sterilization process. So beginning a meal with fresh fruits or salad can provide support for healthy digestion. Identify and eliminate food allergens. The intestinal brush border (the absorptive surface of the small intestine) can be negatively affected by food allergies, which cause inflammation along the intestinal tract wall. When a food allergic reaction occurs, the immune system perceives specific food molecules as hostile invaders, and forms antibodies, which latch on to these allergens to assist in their removal. As part of the immune system's defensive action against food allergens, inflammation can occur along the intestinal tract lining, interrupting the absorption process and causing damage to the lining. Gastrointestinal inflammatory diseases—such as diverticulosis or inflammatory bowel disease—and celiac sprue (intolerance of gluten found in wheat products) also result in damage to the intestinal wall. Most common food allergens include milk proteins, wheat, soy, some shellfish, and peanuts. Support the gastrointestinal barrier. The gastrointestinal cell wall is the barrier between what you ingest and the inside of your body; therefore, the integrity of this barrier is vital to your health. Support for the mucus that covers the cells in the gastrointestinal tract is very important, especially in the stomach. The mucus layer is one way the stomach and upper small intestine protect themselves against the damaging effects of stomach acid. Alcohol, over-the-counter anti-inflammatory drugs, called NSAIDS (e.g. aspirin), and the pathogenic bacteria, Helicobacter pylori can reduce the mucous layer, leading to lesions in the stomach and small intestinal tract walls. Choline provides nutritional support for a healthy mucous layer and is found in vegetables such as cauliflower and lettuce. Choline can be obtained from lecithin (phosphatidylcholine) as well, which is high in eggs and soybeans. Some foods also help combat or protect against the damage of Helicobacter pylori, and these include catechins found in green tea, some spices such as cinnamon, carotenoids found in vegetables, and vitamin C, found in citrus foods. Provide a healing environment for the small intestine. Research studies have shown that the small intestinal tract barrier can become leaky under some conditions. That is, the cells loose their attachments to each other, resulting in a wall with holes between the cells instead of the cells forming a strong, connected and continuous surface. When this "leaky gut" happens, molecules can get inside the body that normally wouldn't be transported through the intestinal cell wall. Furthermore, studies have shown that this leaky gut can also cause problems in the normal transport of nutrients. This is probably because most nutrients are taken into the body through the cells in the intestinal wall by the selective process of active transport, and they may need to go through the cells and not around them to get to the right transport systems in your body. Therefore, with leaky gut, the things that shouldn't get in do, and those that should can't get where they need to be for adequate transport through the body. The result is the body doesn't get the nutrition it needs. Anything that irritates the lining of the gastrointestinal tract can cause leaky gut, but a major contributor is inflammation (e.g., food allergies). Leaky gut occurs under stress (see below), and is found after radiation treatments for cancer, after some chemotherapy, with diseases such as inflammatory bowel disease, and with bacterial infections, which can result in bacterial overgrowth in the small intestine. Eliminating foods to which you are intolerant or allergic can help provide a healing environment in the small intestine. Carotenoids, (a precursor to vitamin A), may be particularly important since vitamin A supports the maturation of epithelial cells, which are the type of cell that line the intestinal tract, and it is the mature epithelial cells that form the strongest barrier in the intestinal tract. Carotenoids are found at high levels in vegetables, especially the orange- and red-colored vegetables. Glutathione, a small peptide found in the highest concentrations in fresh vegetables, fruits, and lean meats is also beneficial to the small intestine, since it can directly act as an antioxidant in the intestinal tract and help decrease damaging molecules that may be produced during inflammation. Vitamin C, from citrus fruits, and vitamin E, found in whole grain cereals and nut oils, are important antioxidants for the small intestine and work with glutathione to support intestinal healing. The cells that line the intestinal tract need fuel to continue their process of nutrient uptake. The preferred fuel for these cells is the amino acid glutamine, which can be obtained from proteins. Some studies have shown that short-chain fatty acids may also support the small intestinal tract barrier because they can serve as an alternate fuel for the cells that make up the intestinal lining. The small intestinal tract cells also require energy to maintain integrity of the cell wall, and production of energy requires healthy levels of vitamin B5. Mushrooms, cauliflower, sweet potatoes, corn, broccoli, and beet greens are concentrated sources of pantothenic acid. The intestinal tract cells also require a number of vitamins, so adequate overall nutrition is necessary. Support the growth of probiotic bacteria. When a good balance of probiotic bacteria have colonized the colon, they crowd out pathogenic bacteria and other microorganisms that compromise your health, preventing them from growing. By fermenting the fiber your body couldn't directly digest, these healthy colonic bacteria also produce short-chain fatty acids that the cells of the colon use for their own nourishment. In addition, these short-chain fatty acids are absorbed into the body and have beneficial effects on the small intestine and the system in general. For example, they may help maintain healthy blood sugar and lipid (fat) levels, and may also increase the amount of calcium taken in by the small intestine, and promote the movement of food through the intestinal tract. Foods that will supply probiotic bacteria include some yogurts, kefir, and other foods that have been fermented with Lactobacillus or contain Bifidobacteria, the beneficial types of bacteria. Foods that will nourish probiotic bacteria include foods that contain soy fiber, inulin (from chicory or Jerusalem artichoke), and rice fiber. Provide for healthy intestinal transit. The movement of the food, or chyme, through the digestive tract is very important. Healthy intestinal transit is supported, in part, by the short-chain fatty acids produced by fermentation of prebiotic fibers in the colon. Fiber, in general, supports overall transit of the chyme and healthy elimination. Some fibers, like those found in rye, wheat and flax, also can bind to environmental toxins, such as pesticides, and carry them through the digestive tract for direct elimination, decreasing the amount that is absorbed into your body. Learn how to deal with stress effectively. Research has shown that the intestine responds negatively to stress, during which the intestinal lining becomes leaky, absorption is less effective, and your body is unable to selectively take up the nutrients it needs. The reasons for these effects of stress on the intestinal tract are not entirely known, however many neurotransmitters (brain-produced signaling molecules) are found surrounding the intestinal tract. Furthermore, neurotransmitter receptors, which can bind and respond to these signaling molecules, are located along the intestinal tract. Therefore, it is known that brain signaling molecules can affect the intestinal tract. Foods with a calming effect include herb teas, like chamomile. Alcohol, caffeine, and refined carbohydrates, like table sugar, should be avoided. Eating meals at regular times and in a relaxed environment can also help decrease stress. References Baik HW, Russell RM. Vitamin B12 deficiency in the elderly. Annu Rev Nutr. 1999;19:357-377. 1999. PMID:10448529. Bates CJ, Heseker H. Human bioavailability of vitamins. Nutr Res Rev. 1994;7:93-127. 1994. Blaak EE, Saris WHM. Health aspects of various digestible carbohydrates. Nutr Res. 1995;15:1547-1573. 1995. Bronner F, Pansu D. Nutritional aspects of calcium absorption. J Nutr. 1999;129:9-12. 1999. PMID:9915868. Cherbut C, Aube AC, et al. Effects of short-chain fatty acids on gastrointestinal motility. Scand J Gastroentero Suppl. 1997;222:58-61. 1997. PMID:9145449. Clemente A. Enzymatic protein hydrolysates in human nutrition. Trends Food Sci Tech. 2000;11:254-262. 2000. Dockray GJ, Varro A, et al. The gastrins: their production and biological activities. Annu Rev Physiol. 2001;63:119-139. 2001. PMID:11181951. Festen HP. Intrinsic factor secretion and cobalamin absorption. Physiology and pathophysiology in the gastrointestinal tract. Scand J Gastroenterol Suppl. 1991;188:1-7. 1991. PMID:1775933. Flink EB. Clinical manifestations of acute magnesium deficiency in man. In: Magnesium in Health and Disease. Spectrum Publications, Inc. 1980:865-882. 1980. Galland L, Barrie S. Intestinal dysbiosis and the causes of disease. J Adv Med. 1993;6:67-82. 1993. Gibson GR. Dietary modulation of the human gut microflora using prebiotics. Br J Nutr. 1998;80(Suppl 2):S209-S212. 1998. PMID:9924286. Heuman DM, Mills AS, McGuire HH. Gastroenterology. Philadelphia, PA: W.B. Saunders Co, 1997. 1997. Jones DP, Coates RJ, Flagg EW, et al. Glutathione in foods listed in the National Cancer Institute's Health Habits and History Food Frequency Questionnaire. Nutr Cancer. 1992;17:57-75. 1992. PMID:1574445. Kritchevsky D. Dietary fiber in health and disease: An overview. Asia Pacific J Clin Nutr. 1999;8(Suppl):S1-S2. 1999. Majumdar APN, Fligiel SEG, Jaszewski R. Gastric mucosal injury and repair: effect of aging. Histol Histopathol. 1997;12:491-501. 1997. PMID:9151138. Mitsuoka T, Hidaka H, Eida T. Effect of fructo-oligosaccharides on intestinal microflora. Nahrung. 1987;31:427-436. 1987. PMID:3657917. Nelson GJ, Ackman RG. Absorption and transport of fat in mammals with emphasis on n-3 polyunsaturated fatty acids. Lipids. 1988;23:1005-1014. 1988. PMID:3070250. Phan CT, Tso P. Intestinal lipid absorption and transport. Front Biosci. 2001;6:D299-319. 2001. PMID:11229876. Pizzorno J, Murray MT. Stress Management. In: Encyclopedia of Natural Medicine. 2nd ed. Roclin, CA; Prima Publishing, 1998: 175-187. 1998. Roberfroid MB. Prebiotics and synbiotics: concepts and nutritional properties. Br J Nutr. 1998;80(Suppl 2):S197-S202. 1998. PMID:9924284. Roberts PR, Burney JD, Black KW, Zaloga GP. Effect of chain length on absorption of biologically active peptides from the gastrointestinal tract. Digestion. 1999;60:332-337. 1999. PMID:10394027. Salminen S, Isolauri E, Onnela T. Gut flora in normal and disordered states. Chemotherapy. 1995;41(Suppl 1):5-15. 1995. PMID:7671648. Saltzman JR, Russell RM. The aging gut: nutritional issues. Gastroenterol Clin North Am. 1998;27:309-324. 1998. PMID:9650019. Schweigel M, Martens H. Magnesium transport in the gastrointestinal tract. Front Biosci. 2000;5:D666-D677. 2000. Souba WW. Glutamine: A key substrate for the splanchnic bed. Annu Rev Nutr. 1991;11:285-308. 1991. PMID:1892702. Spiegel JE, Rose R, et al. Safety and benefits of fructooligosaccharides as food ingredients. Food Tech. 1994;January:85-89. 1994. St-Onge M-P, Farnworth ER, Jones PJ. Consumption of fermented and nonfermented dairy products: effects on cholesterol concentrations and metabolism. Am J Clin Nutr. 2000;71:674-681. 2000. PMID:10702159. Tucker KL, Hannan MT, et al. Potassium, magnesium, and fruit and vegetable intakes are associated with greater bone mineral density in elderly men and women. Am J Clin Nutr. 1999;69:727-736. 1999. PMID:10197575. Walker WA, Sanderson IR. Epithelial barrier function to antigens. An Overview. Ann N Y Acad Sci. 1992;664:10-17. 1992. PMID:1456642. Zubillaga M, Weill R, et al. Effect of probiotics and functional foods and their use in different diseases. Nutr Res. 2001;21:569-579. 2001.

The Location of Acne On Your Body Could Explain WHY You Break Out By Mandy Kennedy

The Location of Acne On Your Body Could Explain WHY You Break Out By Mandy Kennedy Acne's a harsh reality of life, and even though it's known to plague adolescent teenagers, the fact is that it can affect you at any point in your life. And there's no one universal cause, either. via: Life Buzz But, the location of an acne breakout can go a long way towards telling you the cause, which is the first step towards fighting it! 2 For instance, acne on your jawline suggests the cause might be hormonal or glandular, which can happen naturally, or result from excessive sugar consumption. via: Life Buzz 3 Acne on your shoulders or neck is often attributed to stress, and tends to get worse when you're anxious or apprehensive. via: Life Buzz 4 Whereas a breakout on your back could result from either nervous or digestive system dysfunction. A dermatologist can better help you diagnose this or any of the other breakouts on your body. via: Life Buzz 22 Words Rocks Your Inbox Email I'm in! ...AND GETS ALL UP IN YOUR FACEBOOK More posts in #Gallery Parents Are Taking the ‘Exact Instructions Challenge’ and It’s Hilariously Harder Than It Sounds Adorable Deformed Dog Is Sentenced To Die Before a Hero Steps In and Saves His Life How 13 of the Biggest Bands In Rock History Got Their Legendary Names See Your Horoscope Sign Re-Imagined as a VERY Creepy Monster Nobody Does Cosplay Quite Like Dwayne ‘The Rock’ Johnson Continue Reading After This Advertisement 5 Acne on your chest can also be attributed to your diet, so you might want to investigate some changes if you're seeing blemishes there. via: Life Buzz 6 Bumps on your elbows often exist as the product of dead cells or poor blood circulation. A vitamin deficiency could be the cause of either of these. PGE (2) The Location of Acne On Your Body Could Explain WHY You Break Out The Location of Acne On Your Body Could Explain WHY You Break Out By Mandy Kennedy Over 3 million people just like you 'Like' us » Like it? Share it! 250 Shares 7 Acne on your stomach, though rare, could suggest that your blood sugar levels are off. There are a number of reasons why this could happen, and a doctor's input will be necessary. via: Life Buzz 8 Acne on your butt is likely due more to agitation from clothing than from an internal source. Try a breathable underwear or examining your hygiene. via: Life Buzz 9 Diagnosing the cause of acne is crucial, because that dictates how you treat it. via: Life Buzz 10 Similarly, it's useful to know the stages of acne, because that can give you insight into the timing, which can also help determine the cause. 11 Diet, makeup, and allergies can also be big factors in breaking out, so take those into account, too. 12 You might not be able to do everything yourself, but there are easy steps you can take regardless of the cause. Shower regularly, wear light, breathable clothing, and don't pick at your blemishes. For further treatment, consult a dermatologist! via: Life Buzz Via: Life Buzz Load Comments This Is What Happens When MORE People Asked the Wrong Guy For Photoshop Help By Abby Heugel Over 3 million people just like you 'Like' us » Like it? Share it! 238 Shares We first introduced you to James Fridman earlier this year when he caught our attention for his hilarious Photoshop "requests." Do you want to be a little bit taller? Done. Bigger chest? He's got you covered. Whatever your request — submitted through Facebook and Twitter — Fridman will fulfill. But as we warned you the first time around, sometimes the hilariously literal results might not be quite what you were expecting. And speaking of unexpected, sometimes — like in this last photo — you get a heartwarming answer instead. 1 Bonjour! via: Facebook Along with Photoshop help, she might need a little assistance with the spelling. Either way, “fotoshop” complete! 2 Space cadet. via: Facebook He was really keyed in. But I guess it’s better than ending up deleted. 3 Seeing red. via: Facebook He’s right. Your family is lit. 4 Feeling blue. via: Facebook Ask and you shall receive. Now there’s surely no confusion.

Today, California remains one of the largest producers of figs in addition to Turkey, Greece, Portugal and Spain.

Although dried figs are available throughout the year, there is nothing like the unique taste and texture of fresh figs. They are lusciously sweet with a texture that ...Today, California remains one of the largest producers of figs in addition to Turkey, Greece, Portugal and Spain. http://www.whfoods.com/genpage.php?tname=foodspice&dbid=24 http://www.whfoods.com/genpage.php?tname=foodspice&dbid=24 The George Mateljan Foundation is a not-for-profit foundation with no commercial interests or advertising. Our mission is to help you eat and cook the healthiest way for optimal health. The World's Healthiest Foords are health-promoting foods that can change your life. Try the exciting new recipe from Day 7 of our upcoming 7-Day Meal Plan. http://www.whfoods.com/genpage.php?tname=foodspice&dbid=24 Figs Figs Although dried figs are available throughout the year, there is nothing like the unique taste and texture of fresh figs. They are lusciously sweet with a texture that combines the chewiness of their flesh, the smoothness of their skin, and the crunchiness of their seeds. California figs are available from June through September; some European varieties are available through autumn. Figs grow on the Ficus tree (Ficus carica), which is a member of the Mulberry family. They are unique in that they have an opening, called the "ostiole" or "eye," which is not connected to the tree, but which helps the fruit's development by increasing its communication with the environment. Figs range dramatically in color and subtly in texture depending upon the variety. The majority of figs are dried, either by exposure to sunlight or through an artificial process, creating a sweet and nutritious dried fruit that can be enjoyed throughout the year. Figs, fresh 1.00 medium (50.00 grams)Calories: 37 GI: medium NutrientDRI/DV fiber6% vitamin B64% copper3% manganese3% potassium3% pantothenic acid3% This chart graphically details the %DV that a serving of Figs provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Figs can be found in the Food Rating System Chart. A link that takes you to the In-Depth Nutritional Profile for Figs, featuring information over 80 nutrients, can be found under the Food Rating System Chart. Health Benefits Description History How to Select and Store Tips for Preparing and Cooking How to Enjoy Individual Concerns Nutritional Profile References Health Benefits Figs May Help Lower High Blood Pressure Figs are a good source of potassium, a mineral that helps to control blood pressure. Since many people not only do not eat enough fruits and vegetables, but do consume high amounts of sodium as salt is frequently added to processed foods, they may be deficient in potassium. Low intake of potassium-rich foods, especially when coupled with a high intake of sodium, can lead to hypertension. In the Dietary Approaches to Stop Hypertension (DASH) study, one group ate servings of fruits and vegetables in place of snacks and sweets, and also ate low-fat dairy food. This diet delivered more potassium, magnesium and calcium. Another group ate a "usual" diet low in fruits and vegetables with a fat content like that found in the average American Diet. After eight weeks, the group that ate the enhanced diet lowered their blood pressure by an average of 5.5 points (systolic) over 3.0 points (diastolic). Figs May be a Sweet Way to Lose Weight Figs are a good source of dietary fiber. Fiber and fiber-rich foods may have a positive effect on weight management. In one study, women who increased their fiber intake with supplements significantly decreased their energy intake, yet their hunger and satiety scores did not change. Figs, like other high fiber foods, may be helpful in a weight management program. Fruit and Cereal Fiber—Which is Found in Figs—Protective against Postmenopausal Breast Cancer Results of a prospective study involving 51,823 postmenopausal women for an average of 8.3 years showed a 34% reduction in breast cancer risk for those consuming the most fruit fiber compared to those consuming the least. In addition, in the subgroup of women who had ever used hormone replacement, those consuming the most fiber, especially cereal fiber, had a 50% reduction in their risk of breast cancer compared to those consuming the least. Fruits richest in fiber include apples, dates, figs, pears and prunes. When choosing a high fiber cereal, look for whole grain cereals as they supply the most bran (a mere 1/3rd cup of bran contains about 14 grams of fiber). Fig Leaf May Have Insulin-Lowering Properties You probably do not think about the leaves of the fig tree as one of fig's edible parts. But in some cultures, fig leaves are a common part of the menu, and for good reason. The leaves of the fig have repeatedly been shown to have antidiabetic properties and can actually reduce the amount of insulin needed by persons with diabetes who require insulin injections. In one study, a liquid extract made from fig leaves was simply added to the breakfast of insulin-dependent diabetic subjects in order to produce this insulin-lowering effect. Figs' Potential Cardiovascular Effects In animal studies, fig leaves have been shown to lower levels of triglycerides (a form in which fats circulate in the bloodstream), while in in vitro studies, fig leaves inhibited the growth of certain types of cancer cells. Researchers have not yet determined exactly which substances in fig leaves are responsible for these remarkable healing effects. Besides their potassium and fiber content, figs emerged from our food ranking system as a good source of the trace mineral manganese. Figs' Potential Protection against Macular Degeneration Your mother may have told you carrots would keep your eyes bright as a child, but as an adult, it looks like fruit is even more important for keeping your sight. Data reported in a study published in the Archives of Ophthalmology indicates that eating 3 or more servings of fruit per day may lower your risk of age-related macular degeneration (ARMD), the primary cause of vision loss in older adults, by 36%, compared to persons who consume less than 1.5 servings of fruit daily. In this study, which involved over 100,00 women and men, researchers evaluated the effect of study participants' consumption of fruits; vegetables; the antioxidant vitamins A, C, and E; and carotenoids on the development of early ARMD or neovascular ARMD, a more severe form of the illness associated with vision loss. Food intake information was collected periodically for up to 18 years for women and 12 years for men. While, surprisingly, intakes of vegetables, antioxidant vitamins and carotenoids were not strongly related to incidence of either form of ARMD, fruit intake was definitely protective against the severe form of this vision-destroying disease. Three servings of fruit may sound like a lot to eat each day, but by simply tossing a banana into your morning smoothie or slicing it over your cereal, topping off a cup of yogurt or green salad with a couple of diced figs, and snacking on an apple, plum, nectarine or pear, you've reached this goal. Description Figs are not only the main ingredient in a very popular cookie, the fig bar, but are a culinary delicacy par excellence. Part of the wonder of the fig comes from its unique taste and texture. Figs are lusciously sweet and feature a complex texture that combines the chewiness of their flesh, the smoothness of their skin, and the crunchiness of their seeds. In addition, since fresh figs are so delicate and perishable, some of their mystique comes from their relative rarity. Because of this, the majority of figs are dried, either by exposure to sunlight or through an artificial process, creating a sweet and nutritious dried fruit that can be enjoyed throughout the year. Figs grow on the Ficus tree (Ficus carica), which is a member of the Mulberry family. They are unique in that they have an opening, called the "ostiole" or "eye," which is not connected to the tree, but which helps the fruit's development, aiding it in communication with the environment. Figs range dramatically in color and subtly in texture depending upon the variety, of which there are more than one hundred and fifty. Some of the most popular varieties are: Black Mission: blackish-purple skin and pink colored flesh Kadota: green skin and purplish flesh Calimyrna: greenish-yellow skin and amber flesh Brown Turkey: purple skin and red flesh Adriatic: the variety most often used to make fig bars, which has a light green skin and pink-tan flesh History Figs can trace their history back to the earliest of times with mentions in the Bible and other ancient writings. They are thought to have been first cultivated in Egypt. They spread to ancient Crete and then subsequently, around the 9th century BC, to ancient Greece, where they became a staple foodstuff in the traditional diet. Figs were held in such esteem by the Greeks that they created laws forbidding the export of the best quality figs. Figs were also revered in ancient Rome where they were thought of as a sacred fruit. According to Roman myth, the wolf that nurtured the twin founders of Rome, Romulus and Remus, rested under a fig tree. During this period of history, at least 29 varieties of figs were already known. Figs were later introduced to other regions of the Mediterranean by ancient conquerors and then brought to the Western Hemisphere by the Spaniards in the early 16th century. In the late 19th century, when Spanish missionaries established the mission in San Diego, California, they also planted fig trees. These figs turned out to be inferior in quality to those that were imported from Europe, and it wasn't until the development of further cultivation techniques in the early 20th century that California began focused cultivation and processing of figs. Today, California remains one of the largest producers of figs in addition to Turkey, Greece, Portugal and Spain. How to Select and Store Since fresh figs are one of the most perishable fruits, they should be purchased only a day or two in advance of when you are planning on eating them. Look for figs that have a rich, deep color and are plump and tender, but not mushy. They should have firm stems and be free of bruises. Smelling figs can also give you clues into their freshness and taste. They should have a mildly sweet fragrance and should not smell sour, which is an indication that they may be spoiled. For the most antioxidants, choose fully ripened figs: Research conducted at the University of Innsbruck in Austria suggests that as fruits fully ripen, almost to the point of spoilage, their antioxidant levels actually increase. Key to the process is the change in color that occurs as fruits ripen, a similar process to that seen in the fall when leaves turn from green to red to yellow to brown—a color change caused by the breakdown and disappearance of chlorophyll, which gives leaves and fruits their green color. California figs are available from June through September with the exact timing varying with the variety. Some European figs are often available throughout autumn. When purchasing dried figs, make sure that they are still relatively soft, free of mold, and have a mellow, pleasant smell. Dried figs are available throughout the year. At WHFoods, we encourage the purchase of certified organically grown foods, and figs are no exception. Repeated research studies on organic foods as a group show that your likelihood of exposure to contaminants such as pesticides and heavy metals can be greatly reduced through the purchased of certified organic foods, including figs. In many cases, you may be able to find a local organic grower who sells figs but has not applied for formal organic certification either through the U.S. Department of Agriculture (USDA) or through a state agency. (Examples of states offering state-certified organic foods include California, New York, Oregon, Vermont, and Washington.) However, if you are shopping in a large supermarket, your most reliable source of organically grown figs is very likely to be figs that display the USDA organic logo. Ripe figs should be kept in the refrigerator where they will stay fresh for about two days. Since they have a delicate nature and can easily bruise, you should store them either arranged on a paper towel-lined plate or shallow container. They should be covered or wrapped in order to ensure that they do not dry out, get crushed or pick up odors from neighboring foods. If you have purchased slightly under-ripe figs, you should keep them on a plate, at room temperature, away from direct sunlight. Dried figs will stay fresh for several months and can either be kept in a cool, dark place or stored in the refrigerator. They should be well wrapped so that they are not over exposed to air that may cause them to become hard or dry. Tips for Preparing and Cooking Tips for Preparing Figs Before eating or cooking figs, wash them under cool water and then gently remove the stem. Gently wipe dry. Dried figs can simply be eaten, used in a recipe as is, or simmered for several minutes in water or fruit juice to make them plumper and juicier. How to Enjoy A Few Quick Serving Ideas When preparing oatmeal or any other whole grain breakfast porridge, add some dried or fresh figs. Poach figs in juice or red wine and serve with yogurt or frozen desserts. Add quartered figs to a salad of fennel, arugula and shaved Parmesan cheese. Fresh figs stuffed with goat cheese and chopped almonds can be served as hors d'oeuvres or desserts. For some of our favorite recipes, click Recipes. If you'd like even more recipes and ways to prepare figs the Nutrient-Rich Way, you may want to explore The World's Healthiest Foods book. Individual Concerns Dried Figs and Sulfites Commercially grown dried figs may be treated with sulfur-containing compounds during processing to extend their shelf life. For details about possible adverse reactions to sulfites, please see our article An Overview of Adverse Food Reactions Nutritional Profile Figs are a good source of dietary fiber, vitamin B6, copper, potassium, manganese and pantothenic acid. Introduction to Food Rating System Chart In order to better help you identify foods that feature a high concentration of nutrients for the calories they contain, we created a Food Rating System. This system allows us to highlight the foods that are especially rich in particular nutrients. The following chart shows the nutrients for which this food is either an excellent, very good, or good source (below the chart you will find a table that explains these qualifications). If a nutrient is not listed in the chart, it does not necessarily mean that the food doesn't contain it. It simply means that the nutrient is not provided in a sufficient amount or concentration to meet our rating criteria. (To view this food's in-depth nutritional profile that includes values for dozens of nutrients - not just the ones rated as excellent, very good, or good - please use the link below the chart.) To read this chart accurately, you'll need to glance up in the top left corner where you will find the name of the food and the serving size we used to calculate the food's nutrient composition. This serving size will tell you how much of the food you need to eat to obtain the amount of nutrients found in the chart. Now, returning to the chart itself, you can look next to the nutrient name in order to find the nutrient amount it offers, the percent Daily Value (DV%) that this amount represents, the nutrient density that we calculated for this food and nutrient, and the rating we established in our rating system. For most of our nutrient ratings, we adopted the government standards for food labeling that are found in the U.S. Food and Drug Administration's "Reference Values for Nutrition Labeling." Read more background information and details of our rating system. Figs, fresh 1.00 medium 50.00 gramsCalories: 37 GI: medium Nutrient Amount DRI/DV (%) Nutrient Density World's Healthiest Foods Rating fiber 1.45 g 6 2.8 good vitamin B6 0.06 mg 4 1.7 good copper 0.03 mg 3 1.6 good potassium 116.00 mg 3 1.6 good manganese 0.06 mg 3 1.5 good pantothenic acid 0.15 mg 3 1.5 good World's Healthiest Foods Rating Rule excellent DRI/DV>=75% OR Density>=7.6 AND DRI/DV>=10% very good DRI/DV>=50% OR Density>=3.4 AND DRI/DV>=5% good DRI/DV>=25% OR Density>=1.5 AND DRI/DV>=2.5% In-Depth Nutritional Profile In addition to the nutrients highlighted in our ratings chart, here is an in-depth nutritional profile for Figs. This profile includes information on a full array of nutrients, including carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino acids and more. Figs, fresh (Note: "--" indicates data unavailable) 1.00 medium (50.00 g) GI: medium BASIC MACRONUTRIENTS AND CALORIES nutrient amount DRI/DV (%) Protein 0.38 g 1 Carbohydrates 9.59 g 4 Fat - total 0.15 g -- Dietary Fiber 1.45 g 6 Calories 37.00 2 MACRONUTRIENT AND CALORIE DETAIL nutrient amount DRI/DV (%) Carbohydrate: Starch -- g Total Sugars 8.13 g Monosaccharides -- g Fructose -- g Glucose -- g Galactose -- g Disaccharides -- g Lactose -- g Maltose -- g Sucrose -- g Soluble Fiber -- g Insoluble Fiber -- g Other Carbohydrates 0.01 g Fat: Monounsaturated Fat 0.03 g Polyunsaturated Fat 0.07 g Saturated Fat 0.03 g Trans Fat 0.00 g Calories from Fat 1.35 Calories from Saturated Fat 0.27 Calories from Trans Fat 0.00 Cholesterol 0.00 mg Water 39.55 g MICRONUTRIENTS nutrient amount DRI/DV (%) Vitamins Water-Soluble Vitamins B-Complex Vitamins Vitamin B1 0.03 mg 3 Vitamin B2 0.02 mg 2 Vitamin B3 0.20 mg 1 Vitamin B3 (Niacin Equivalents) 0.25 mg Vitamin B6 0.06 mg 4 Vitamin B12 0.00 mcg 0 Biotin -- mcg -- Choline 2.35 mg 1 Folate 3.00 mcg 1 Folate (DFE) 3.00 mcg Folate (food) 3.00 mcg Pantothenic Acid 0.15 mg 3 Vitamin C 1.00 mg 1 Fat-Soluble Vitamins Vitamin A (Retinoids and Carotenoids) Vitamin A International Units (IU) 71.00 IU Vitamin A mcg Retinol Activity Equivalents (RAE) 3.55 mcg (RAE) 0 Vitamin A mcg Retinol Equivalents (RE) 7.10 mcg (RE) Retinol mcg Retinol Equivalents (RE) 0.00 mcg (RE) Carotenoid mcg Retinol Equivalents (RE) 7.10 mcg (RE) Alpha-Carotene 0.00 mcg Beta-Carotene 42.50 mcg Beta-Carotene Equivalents 42.50 mcg Cryptoxanthin 0.00 mcg Lutein and Zeaxanthin 4.50 mcg Lycopene 0.00 mcg Vitamin D Vitamin D International Units (IU) 0.00 IU 0 Vitamin D mcg 0.00 mcg Vitamin E Vitamin E mg Alpha-Tocopherol Equivalents (ATE) 0.06 mg (ATE) 0 Vitamin E International Units (IU) 0.08 IU Vitamin E mg 0.06 mg Vitamin K 2.35 mcg 3 Minerals nutrient amount DRI/DV (%) Boron -- mcg Calcium 17.50 mg 2 Chloride 9.00 mg Chromium -- mcg -- Copper 0.03 mg 3 Fluoride -- mg -- Iodine -- mcg -- Iron 0.19 mg 1 Magnesium 8.50 mg 2 Manganese 0.06 mg 3 Molybdenum -- mcg -- Phosphorus 7.00 mg 1 Potassium 116.00 mg 3 Selenium 0.10 mcg 0 Sodium 0.50 mg 0 Zinc 0.07 mg 1 INDIVIDUAL FATTY ACIDS nutrient amount DRI/DV (%) Omega-3 Fatty Acids 0.00 g 0 Omega-6 Fatty Acids 0.07 g Monounsaturated Fats 14:1 Myristoleic 0.00 g 15:1 Pentadecenoic 0.00 g 16:1 Palmitol 0.00 g 17:1 Heptadecenoic 0.00 g 18:1 Oleic 0.03 g 20:1 Eicosenoic 0.00 g 22:1 Erucic 0.00 g 24:1 Nervonic 0.00 g Polyunsaturated Fatty Acids 18:2 Linoleic 0.07 g 18:2 Conjugated Linoleic (CLA) -- g 18:3 Linolenic 0.00 g 18:4 Stearidonic 0.00 g 20:3 Eicosatrienoic 0.00 g 20:4 Arachidonic 0.00 g 20:5 Eicosapentaenoic (EPA) 0.00 g 22:5 Docosapentaenoic (DPA) 0.00 g 22:6 Docosahexaenoic (DHA) 0.00 g Saturated Fatty Acids 4:0 Butyric 0.00 g 6:0 Caproic 0.00 g 8:0 Caprylic 0.00 g 10:0 Capric 0.00 g 12:0 Lauric 0.00 g 14:0 Myristic 0.00 g 15:0 Pentadecanoic 0.00 g 16:0 Palmitic 0.02 g 17:0 Margaric 0.00 g 18:0 Stearic 0.01 g 20:0 Arachidic 0.00 g 22:0 Behenate 0.00 g 24:0 Lignoceric 0.00 g INDIVIDUAL AMINO ACIDS nutrient amount DRI/DV (%) Alanine 0.02 g Arginine 0.01 g Aspartic Acid 0.09 g Cysteine 0.01 g Glutamic Acid 0.04 g Glycine 0.01 g Histidine 0.01 g Isoleucine 0.01 g Leucine 0.02 g Lysine 0.01 g Methionine 0.00 g Phenylalanine 0.01 g Proline 0.02 g Serine 0.02 g Threonine 0.01 g Tryptophan 0.00 g Tyrosine 0.02 g Valine 0.01 g OTHER COMPONENTS nutrient amount DRI/DV (%) Ash 0.33 g Organic Acids (Total) -- g Acetic Acid -- g Citric Acid -- g Lactic Acid -- g Malic Acid -- g Taurine -- g Sugar Alcohols (Total) -- g Glycerol -- g Inositol -- g Mannitol -- g Sorbitol -- g Xylitol -- g Artificial Sweeteners (Total) -- mg Aspartame -- mg Saccharin -- mg Alcohol 0.00 g Caffeine 0.00 mg Note: The nutrient profiles provided in this website are derived from The Food Processor, Version 10.12.0, ESHA Research, Salem, Oregon, USA. 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