Monday 23 June 2008

Various fruits and their benefits.

This group is rich in minerals i.e. Potasium, Magenese, copper,Zinc and sulphar along with iron and Calcium With rich dietery fibre
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Custard apple.

This is known as Seetha phalam in Andhra. It contains low fat cutard kind of flush full of seeds. The seeds were also used for various health purposes. This fruit is rich in minerals and calcium. See the minerals and other healthy elements packed in one 100g custard apple fruit.
The health benefits of this is healthy skin and hair, protection from heart deseas and for healtheir bones also for good digestion.

Nutritional Value of Custard Apple
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Given below is nutritional value per 100 gm of custard apple
Thiamine (B1) - 0.05 to 0.08 mg
Vitamin A -1 mg
Riboflavin (B2) - 0.08 to 0.1 mg
Natural Sugar - 14 to 18 gm
Niacin (B3) - 0.5 to 0.8 mg
Carbohydrate - 23.71 gm
Iron - 0.7mg
Total Acidity - 0.4 mg
Energy - 76 to 96 cal (310 to 420 kJ)
Protein - 1 to 4.3 gm
Zinc - 0.2 to 2.7mg
Magnesium - 32 to 88 mg
Copper - 2.4mg
Potassium - 250 to 578 mg
Sodium - 4 to 14 mg
Calcium - 17 to 22 mg
Vitamin C - 22 to 43 mg
Fibre - 1 to 3.2 g
Total Soluble Solids (Brix) - 22.3%


Health & Nutrition Benefits of Eating Custard Apple
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Custard apple is a storehouse of Vitamin C, which is an anti-oxidant and helps in neutralizing free radicals.
Vitamin A present in the fruit is good for hair, eyes and healthy skin.
Custard apple contains magnesium, which plays vital role in relaxing muscles and protecting heart against diseases.
Potassium and Vitamin B6 are also present in custard apple.
Copper is yet another useful ingredient of custard apple.
It is a rich source of dietary fiber, which helps in digestion.
As it contains low fat levels, it is good for maintaining optimum health.
The paste of the flesh of the fruit can be used for local application on ulcers, abscesses and boils.
The fruit, in its unripe form, can be dried, crushed and used for treating diarrhea and dysentery.
Custard apple serves as an expectorant, stimulant, coolant and haematinic and is even useful in treating anemia.
The seeds of the fruit have insecticidal and abortifacient properties.


Sweet Potato:

This in among the oldest vegetables in the world. There are prrofs it seems that it has been used in 10000 years ago.!!! How sweet it is !!!!!!
It is rich in Beta carotine, potasium, Magneseum , Phospurus, Calcium, Riboflavin, Niacin and vitaminA and some more.
So this good to boost the iron levels in the blood stream, protecs from colone cancer, good for people who are in diet as it gives feeling of full and also good for protecting from heart desease.

The nutritional values

Carbohydrates - 20.1 gm
Sugars - 4.2 gm
Dietary fiber - 3.0 gm
Fat - 0.1 gm
Protein - 1.6 gm
Vitamin A - 709 μg
β-carotene - 8509 μg
Thiamin (Vitamin B1) - 0.1 mg
Riboflavin (Vitamin B2) - 0.1 mg
Niacin (Vitamin B3) - 0.61 mg
Pantothenic acid (Vitamin B5) - 0.8 mg
Vitamin B6 - 0.2 mg
Folate (Vitamin B9) - 11 μg
Vitamin C - 2.4 mg
Calcium - 30.0 mg
Iron - 0.6 mg
Magnesium - 25.0 mg
Phosphorus - 47.0 mg
Potassium - 337 mg
Zinc - 0.3 mg
Calories - 90 kcal (360 kJ)



Health & Nutrition Benefits of Eating Sweet Potatoes

Being rich in dietary fiber, sweet potato lowers the risk of constipation, diverticulosis and colon and rectal cancer.
Sweet potatoes have been found to helpful in minimizing the risk of heart disease, diabetes and obesity.
Sweet potato is a good snack for those trying to lose weight. It induces a feeling of fullness soon and thus, helps control food intake.
Consumption of sweet potatoes has been known to help avoid stroke, by bringing down the harmful effects of low-density cholesterol & preventing blood clots.
The presence of beta-carotene in sweet potato helps the body fight against free radicals and thus, prevents cancer.
Since sweet potatoes have a low glycemic index, they can be consumed by those suffering from diabetes, without any apprehensions.
The high amount of potassium in sweet potato helps the body in maintaining fluid and electrolyte balance as well as cell integrity.
Sweet potatoes have been found to be beneficial for blood purification as well as lowering of blood pressure.
Owing to the presence of iron and calcium, sweet potatoes ensure proper blood flow and also improve bone density.
Regular consumption of sweet potato is good for stomach ulcers and inflamed conditions of the colon.
Being rich in vitamins and minerals, sweet potato is good for people involved in heavy muscular work.

Pears
Pear is a very delicious fruit that is quite closely related to apples and quinces. The skin of the fruit can be yellow, green, brown or red in color, or even a combination of two or more of these colors. The inside flesh, on the other hand, is white to cream-colored and is very juicy and sweet. The flesh surrounds a core that comprises of seeds. Pears have a large, round bottom, which narrows down as we move towards its topmost portion. The fruit comes in large number of varieties, differing in terms of size, shape, color, taste and storage qualities. In the following lines, we have provided health and nutrition benefits of pears.
Nutritional Value of Pears
Given below is the amount of nutrients in 100 gm of pears:
  • Carbohydrates - 15.46 g
  • Sugars - 9.80 g
  • Dietary fiber - 3.1 g
  • Protein - 0.38 g
  • Thiamin (Vitamin B1) - 0.012 mg
  • Riboflavin (Vitamin B2) - 0.025 mg
  • Niacin (Vitamin B3) - 0.157 mg
  • Pantothenic acid (Vitamin B5) - 0.048 mg
  • Vitamin B6 - 0.028 mg
  • Folate (Vitamin B9) - 7 μg
  • Vitamin C - 4.2 mg
  • Calcium - 9 mg
  • Iron - 0.17 mg
  • Magnesium - 7 mg
  • Phosphorus - 11 mg
  • Potassium - 119 mg
  • Zinc - 0.10 mg
Health & Nutrition Benefits of Eating Pears
  • Being rich in vitamin C, pears have antioxidant properties and are said to protect body cells from oxygen-related damage caused by free radicals.
  • The presence of fiber in pears helps prevent constipation and also ensures regularity of bowel movement.
  • Studies have revealed that eating pears help protect women against postmenopausal breast cancer.
  • Pear is described as a hypoallergenic fruit that is less likely to produce an adverse response than other fruits.
  • Regular consumption of pears might lower the risk of age-related macular degeneration, the main cause of vision loss in older adults.
  • It has been seen that pears help lower blood pressure and also reduce the chances of a stroke.
  • The high content of pectin in pears makes them useful in lowering of cholesterol levels.
  • Pears have been found to be good for colon health.
  • Pear juice, being rich in fructose and glucose, serves as a very quick source of energy.
  • Drinking a glass of pear juice is believed to be helpful in bringing down fever.
  • The antioxidant properties of pears make them good for strengthening of the immune system.
  • Consumption of pear juice helps relieve pain in various inflammatory conditions.
  • The presence of boron in pears helps the body retain calcium and thus, reduces the risk of osteoporosis.
  • The foliate in pear prevents neural tube defects in infants.


Sunday 22 June 2008

food links

http://www.iloveindia.com/nutrition/recipes/index.html

How about something different??

Generally we NRIs when visit India, most of us think of doing bulk Indian shopping, throwing show off parties, meeting friends and relatives. Some people will even visit some places as tourists also. Few of us would even plan doing some advanced courses or training programs as it is cheaper there. Now a days many of us are into investemnets in India where real estate is at it's peak...Is that all life means??
We talk so great about the system in abroad and people's awareness and confidence over there. Why don't we initilize few things which can be roots for some good change. Though the time is always the major constraint we can do something. This is possible only if we think differently. How??
How about doing something different aprat from routine shopping and parties. Like visting the scool/college/university which ever is close by. We will definetely get enormous satisfaction. Shake hand with the students ..do some chit chat..meanwhile try to talk something good about India and our greatness of the culture.. Defitely they will listen to us. It will an exposure to them. It is always not possible to see and learn things by own..sometimes hearing to other's experiences is also a good knowledge resource.
We can do this even with gathering small groups of local community and sharing some the things we have learnt like healthy eating, screening programs for pregenant women, aged and cancer awreness, various alternative therapies etc...
This is just begining. If everybody starts doing this...wow..there will be a considerable change.

Friday 20 June 2008

Fwd: Veg benefits[blog topic]

The benefits of fruits and vegetables are well known, but many people seem to have trouble eating their five to 10 a day. The produce department or the frozen food section are places to go for variety. Start small by trying something new, but aim to eventually eat two brightly colored fruits and/or vegetables at both lunch and dinner. If you already eat lots of different fruits and vegetables, try a new one, the goal is to eat one extra serving a day.

• High in phytonutrients – carotenoids, cruciferous and flavonoids
• High in vitamins, such as A, C, E, K & folate
• High in soluble or insoluble fiber
• High in minerals, such as potassium, manganese & iron

Vegetables are so important that every single public health agency recommends 3 to 5 servings every day. Yet only 9% of the population get the recommended amounts. And over 22% eat NO vegetables at all – much less healthy ones!

Some benefits of vegetables with high nutritional values

• A 41% reduced risk of heart disease
• 22% lower risk of certain cancers
• Protection from macular degeneration and glaucoma
• Better teeth and bone structure
• Improved memory and brain function
• Stronger immune system – less colds, flu and infections

Vegetables vary in their nutritional values. And some have high levels of pesticide residues (noted in parentheses) and should be bought organically.The Anti Aging Benefits of Antioxidants


Antioxidants are anti aging. This means staying younger longer with better health.

The benefits of antioxidants from food, or a good quality natural antioxidant supplement, give you the anti aging protection against degenerative diseases and help slow down the aging process of your skin, cells, tissues and organs.

Benefits of Antioxidants

Antioxidants are the naturally occurring nutrients found in certain fruits and vegetables. They've been proven to protect human cells from oxidative damage and provide:

• Stronger immune resistance to flues, viruses and infections
• Greatly reduced incidence of all cancers
• Prevention of glaucoma and macular degeneration
• Reduced risk of cholesterol-oxidation and heart disease
• Anti-aging of cells and overall body

The main antioxidants found in food include vitamins A, C and E, the minerals selenium and zinc and all of the phytonutrient carotenoids.

How Antioxidants Work

Although breathing oxygen is essential to life, oxygen can also be your worst enemy. It starts a process in your body called oxidation, which is the formation of free radicals.

The oxidation of metal is a good example. Iron gets old and rusty, aluminum is bleached an ugly white and copper turns an "aged" green. Something similar happens when your body is exposed to air, light and poor nutrition.

Free radical oxidation damage is the primary cause of aging (rust and corrosion). It's as harmful and destructive to your body and brain as corrosion is to your car.

Just think of antioxidants as human "Rust-Oleum."

Phytonutrients in Food

Antioxidants keep free radicals from ravaging your body and stealing the life from your cells. The carotenoid phytonutrients actually sacrifice themselves for your well being.

The more phytonutrients in your bloodstream, the healthier you'll be.

Since they're so important to health, the Human Nutrition Research Center at Tufts University measured the total phytonutrient protection power of various foods. Colorful carotenoid rich vegetables and fruit came out at the top of the list.

The highest-ranking vegetables are broccoli, spinach, greens, Brussels sprouts, beets, red peppers, carrots and tomatoes. And the best ranking fruits are berries, oranges, pink grapefruit, apricots, plums, peaches, red grapes and papaya.

Here's the Problem

Hardly anyone gets enough fruits and vegetables.

The most "popular" are bananas, iceberg lettuce and French-fried potatoes. But, since they contain very few carotenoids, none of these are on Tufts phytonutrient list.

Also the most commonly used ingredients in the most aggressively marketed, phytonutrient supplements are pine bark (pycnogenol), sea algae, milk thistle, gingo biloba, quercetin, grape seed extract and alpha lipoic acid.

And none of these hype-marketed ingredients are found on the list of recommended foods from the Human Nutrition Research Center, Tufts or the USDA
.

Finding a Good Supplement

When looking for a natural antioxidant supplement, always ask a simple question, "Can I find these ingredients at a salad bar or fruit and vegetable stand?"

If your answer is "no" then keep on looking for something that comes from the human food chain and has been proven safe and effective.

For my highest recommendation, check out the research at the
carotenoids website.

Steam Your Veggies

Eating certain vegetables is very good for you. As a matter of fact, having five to nine daily servings of bright red, yellow and green vegetables is one of the healthiest things you can do.

But how should you fix them? For many (like dark green leafy veggies), it's preferable to eat them raw. However, when you're cooking them, steaming veggies can best preserve their nutrients, as well as their natural flavor, color and texture. Plus, steaming requires no added fat and is easy to do - once you get the knack of it.

Start with about an inch of pure water in a large pot or steamer. If you're not sure about the quality of your tap water, consider using purified or bottled water instead.

Bring the water to a rolling boil so the vegetables will cook fast and absorb less water. As it comes to a boil, cut and trim your veggies just before cooking to prevent dehydration and oxidation. Slice thinly for quicker more even cooking and be sure to include the stems of things like broccoli and cauliflower whenever possible. If you're cooking a mixture, put the firmer ones in first, before adding more tender varieties. Add greens like spinach last, since they cook very fast.

Don't overcook. Steamed veggies should be a little crispy, but tender enough to eat. You can usually tell they're done by poking with a fork to see if they're chewable. Vegetables cut thin will only take a few minutes. Greens cook fastest, broccoli and green beans take a little longer and roots, like carrot chunks, may need 12-20 minutes or more.

A little reduced sodium soy sauce, lemon juice, herbs or onion and garlic added to the water can provide extra flavor. To avoid overcooking, use a timer so you can see how long it takes. When done, be sure to serve them right away.

You can learn to cook vegetables healthfully and even learn to love them that way (if you don't already). Just like with everything else, practice makes perfect.



VEGETABLENUTRITIONAL VALUES IN ORDER (considerations)
Arugulacarotenoids, fiber, A, C, K, folate
AsparagusK, folate, C, A, tryptophan, B1, B2
Avocado (fruit)essential fatty acids (fat, glycemic)
Beetsflavonoids, folate, manganese, potassium (glycemic)
Bell pepperscarotenoids, C, A, B6, fiber (pesticides, nightshade)
Bok choycruciferous, A, C, K, B6, folate
Broccolicarotenoids, cruciferous, C, K, A, folate, fiber
Brussels sproutscarotenoids, cruciferous, K, C, folate, A, manganese, fiber
Cabbagecruciferous, K, C, fiber, manganese, B6, folate
Carrotscarotenoids, A, K, C, fiber, potassium (glycemic when cooked)
Cauliflowercruciferous, C, K, folate, fiber, B6
CeleryK, C, potassium, folate, fiber (pesticides)
Collard greenscarotenoids, cruciferous, K, A, C, manganese, fiber, calcium

Corn, yellowA, iron (glycemic)
CucumbersC, molybdenum, A, potassium, (wax coating)
Dandelion greenscarotenoids, A, C, E. folate
Eggplantfiber, potassium, manganese, (nightshade)
Garlicallicin, manganese, B6, C
Green beansflavonoids, K, C, manganese, A, fiber, potassium, folate
Green peasK, manganese, C, fiber, B1, folate
Kalecarotenoids, flavonoids, cruciferous, K, A, C, manganese, fiber
LeeksManganese
Mushroomsselenium, B2, copper, B3, tryptophan, B5
Mustard greenscarotenoids, cruciferous, K, A, C, folate, manganese, E
Okracarotenoids, fiber, A, C, K, thiamine, B6
Olivesessential fatty acids (fat, glycemic)
Onionssulfur compounds, flavonoids, chromium, fiber
Parsnipsfiber, C, K, folate (glycemic)
PotatoesC (pesticides, nightshade, glycemic)
Pumpkincarotenoids, A, C, E (glycemic)
Romaine lettucecarotenoids, K, A, C, folate, manganese, chromium (pesticide)
Spinachcarotenoids, K, A, minerals, folate, iron, C, B2, B6, fiber, B1, E
Squash, summermanganese, C, magnesium, A, fiber
Squash, wintercarotenoids, A, C, potassium, fiber
Sweet potatoescarotenoids, A, C, manganese (glycemic)
Swiss chardcarotenoids, K, A, C, manganese, potassium, iron
Tomatoes (fruit)carotenoids, C, A, K, molybdenum, potassium (nightshade)
Turnip greenscarotenoids, cruciferous, K, A, C, folate, manganese, fiber

http://www.bellaonline.com/articles/art49323.asp
Watercresscarotenoids, cruciferous, A, C, folate
Yams(glycemic)
Zucchinicarotenoids, C, magnesium, A, fiber



Thursday 19 June 2008

Fwd: how to loose weight[blog topic]



Cornflakes

Breakfast really could be the most important meal of the day when it comes to losing weight, claims a researcher.

Over several months, obese women who ate half their daily calories first thing fared better than those eating a much smaller amount.

US researcher Dr Daniela Jakubowicz told a San Francisco conference having a small breakfast could actually boost food cravings.

A UK expert said a big breakfast diet might simply be less boring.

It could be that it is simply easier for people on a higher-carbohydrate diet to comply with it over a longer period
Dr Alex Johnstone
Rowett Research Institute, Aberdeen

Dr Jakubowicz, from Virginia Commonwealth University, has been recommending a hearty breakfast to her patients for 15 years.

She tested it against a low carbohydrate diet in a study of 96 obese and physically inactive women.

This diet involved 1,085 calories a day - the majority of these coming from protein and fat.

Breakfast here was the smallest meal of the day - just 290 calories, with just seven grams of carbohydrates.

Her "big breakfast" diet involved more calories - 1,240 - with a lower proportion of fat and more carbohydrates and protein.

Breakfast here was 610 calories, with 58 grams of carbohydrates, while lunch and dinner were 395 and 235 calories respectively.

Four months on, the low-carb dieters appeared to be doing better, losing an average of 28 pounds to the 23 shed on the "big breakfast" diet.

However, after eight months, the situation had reversed, with the low-carb dieters putting an average of 18 of those pounds back on, while the big breakfasters continued to lose weight, on average 16.5 pounds each.

They lost a fifth of their total body weight on average, compared with less than 5% for the low-carb dieters.

Slower metabolism

Dr Jakubowicz reported that the big breakfasters said they felt less hungry, particularly in the mornings.

She said: "Most weight loss studies have determined that a very low carbohydrate diet is not a good method to reduce weight.

"It exacerbates the craving for carbohydrates and slows metabolism - as a result, after a short period of weight loss, there is a quick return to obesity."

She said that the bigger breakfast helped by making people feel fuller during the day, and was healthier, because it allowed more fibre and fruit to be included.

Dr Alex Johnstone, from the Rowett Research Institute in Aberdeen, said that other studies had shown that while low-carb diets were a "good tool" to reduce weight quickly, they were not a "diet for life".

She said that the regaining of lost weight by these dieters could be more a sign of the relative monotony of the two diets, rather than their ability to necessarily reduce cravings.

"It could be that it is simply easier for people on a higher-carbohydrate diet to comply with it over a longer period."

A spokesman for the British Nutrition Foundation said there was evidence that a good-sized breakfast could help dieters.

She said: "Research shows that eating breakfast can actually help people control their weight.

"This is probably because when we don't have breakfast we're more likely to get hungry before lunch and snack on foods that are high in fat and sugar, such as biscuits, doughnuts or pastries."

Tuesday 17 June 2008

Fwd: Top tips[healthy eating]


Asparagus

Asparagus has benefits for digestive health and protects against diabetes and heart disease


ALMONDS

Obesity: Women who'd eaten a serving of almonds had higher levels of cholecystokinin (a hormone which helps you feel full) than men did, according to a study published in the American Journal of Clinical Nutrition. So while almonds may leave both women and men with a feeling of 'satisfaction', women may stay full longer.

Almonds



Alzheimer's: Mice with an Alzheimer's-like disease were fed an almond-rich diet. After four months, those animals did much better on memory tests than those fed the usual food.

Heart health: American research has found that eating almonds reduces the risk of heart disease as effectively as some statins.

Top tips: Make sure you are buying 'the real McCoy' - many imported almonds are not almonds at all, they're apricot kernels; these look similar but the taste and health benefits are not the same. Also look for almonds in the shell that don't rattle when you shake them. Rattling may be a sign that the almonds are old.

ASPARAGUS

Digestive health: Asparagus contains inulin, a carbohydrate that is not digested but promotes friendly bacteria in the large intestine. Asparagine, a natural chemical in asparagus, encourages the body to excrete water.

Diabetes: A study reported in the British Journal of Medicine found that an extract of asparagus significantly increased the action of insulin, which helps mop up excess blood sugar.

Heart health: Just one serving of asparagus supplies almost 60 per cent of the daily recommended intake of folate, one of the B vitamins. Folate helps reduce levels of homocysteine, a substance in the blood, which at high levels can increase the risk of heart disease.

Top tips: Trim off some of the bottom of the asparagus and store upright in a container with a little water to keep it fresh.

CAULIFLOWER

Cauliflower

Cancer: Cauliflower contains a compound called indole-3-carinol (I3C) which has cancer fighting properties. Scientists have also found that the chemical sulphoraphane, found in cruciferous vegetables such as cauliflower, stopped lung cancer cells in an animal trial, and helped kill off and stop the growth of prostate cancer cells in a test tube study on human cells.

Dandruff: Biotin, a water-soluble vitamin found in cauliflower, has been shown to control dandruff.

Arthritis: A team of researchers who followed a group of women for more than ten years found those who ate more cruciferous vegetables had a decreased risk of rheumatoid arthritis.

Top tips: Munching crunchy foods such as cauliflower before bed may help stop jaw-clenching while sleeping.

EGGS

Vision: According to one study, people who ate foods high in the natural chemicals lutein and zeaxanthin had a 20 per cent reduction in developing cataracts and a 40 per cent reduction in developing macular degeneration, an eye disease that affects the retina and is more common in the over-60s. Eggs are a good source of these chemicals.

Obesity: The hunger fighting power of eggs means an egg first thing in the morning may lead to reduced calorie consumption for the rest of the day, according to a report in the Journal of the American College of Nutrition.

Top tips: Keep your eggs in the fridge and they will stay good for a month. The quality of egg protein is the highest of any whole food product, second only to human breast milk.

FIG

Fig

Skin disorders: Figs contain a substance that, when combined with exposure to ultraviolet light, was found to help several skin diseases and certain forms of lymphoma in some studies.

Diabetes: Figs are higher in fibre than any other fresh or dried fruit per serving, containing about five to six grams per portion of three figs. The type of fibre found in figs may reduce the risk of developing adult-onset diabetes (type 2) by slowing down the digestion and absorption of sugars in foods.

Top tips: The white 'frost' that occurs on dried figs is called 'sugaring'. It's caused by the sugars from the fig rising to the surface. Keep refrigerated to reduce frost.

GUAVA

Diabetes: Diabetic mice who received guava juice for four weeks experienced a reduction in glucose of nearly 25 per cent.

Heart health: Guava has been shown to markedly reduce bad cholesterol and improve the good kind and reduce blood pressure as well.

Antibacterial: Guava leaves have antibacterial properties and have been shown to have a highly lethal effect on salmonella and other harmful bacteria.

Top tips: Ripe guava bruise easily and are highly perishable. They must be eaten within a few days.

KIWI

Heart disease: Norwegian scientists have found kiwi fruit helps a component of red blood cells called platelets become less sticky.

Cancer: Eating kiwi fruit daily can protect DNA against damage that may lead to cancer. More significantly, kiwi seems to help repair the damage caused to DNA. A variety of naturally occurring substances have also been discovered in kiwi fruit that are effective in killing oral tumour cells.

Macular degeneration: Kiwi is an excellent source of lutein and zeaxanthin, natural chemicals found in the human eye. Diets rich in lutein are protective against cataracts and other forms of macular degeneration.

Top tips: The skin is an excellent source of nutrients and fibre.

MUSHROOMS

Mushrooms


Prostate cancer: Many mushrooms contain large amounts of selenium, a cancer-busting mineral. In studies, white button mushroom extract suppressed the growth of prostate cancer cells and decreased tumour size.

Immune system: Mushrooms contain substances that may help the immune system remove abnormal cells that cause disease.

Migranes: Psilocybin, originally an extract of certain psychedelic mushrooms, is being studied for migraine headaches.

Top tips: Don't wash mushrooms, they act like a sponge and can soak up water. Gently wipe them with a damp cloth or soft brush instead.

OREGANO

Cancer: A tablespoon of oregano packs the same antioxidant strength as an apple. It also contains important phenolic acids that might prevent certain types of cancers from forming.

Antibacterial: Oregano has been found to damage E. coli bacteria and Giardia lamblia, a nasty parasite that causes diarrhoea and abdominal pain.

Top tips: Fresh oregano can be kept in the fridge for up to three days.

POTATOES

Potatoes

Diabetes: Potato peel added to the diet of diabetic rats significantly reduced blood sugar levels.

Cancer: They contain proteins called lectins, which inhibit tumour growth.

Top tips: It's a myth that all the nutrition is within the skin of the potato; more than 50 per cent of the overall nutrition content can be found in the potato itself! Washing your face with cool potato juice clears up blemishes.

QUINOA

Weight management: Quinoa (pronounced keen-wa) refers to the seed, about the size of millet, of the Chenopodium or 'Goosefoot' plant. It contains more protein than any other grain. Quinoa makes you feel fuller than rice and wheat, so it's good for fighting obesity.

Vaccine helper: Research has shown the potential of quinoa as a 'helper' for vaccines. Quinoa enhances antibody responses in mice.

Top tips: Be careful not to add too much water or cook it too long, since quinoa can become mushy; it takes only 15 minutes to cook.

STRAWBERRIES

Anti-inflammatory: Strawberries block the enzymes responsible for promoting inflammation in the body.

Diabetes: Strawberries help control type 2 diabetes by reducing blood glucose levels after a starchy meal. <b>Thrombosis: </b>An animal study found strawberries had a powerful anti-clotting effect.

Top tips: Don't remove the stalks until after washing, or the berries will absorb excess water, damaging their flavour and texture.

TEA

Cancer: Tea contains antioxidants that help prevent certain types of cancer, such as oral, skin, digestive, ovarian and lung.

Obesity: Japanese research has found drinking green tea might reduce body fat.

Osteoporosis: Though too much caffeine is bad for bone health, a study found that older women who drank tea had greater bone density than those who didn't.

Top tips: Teabag tea tends to be ground finer, providing more surface area to extract more antioxidants when submerged in hot water.

WALNUTS

Walnuts

Cancer: Walnuts are packed with a form of vitamin E that may help fight breast, prostate and lung cancer.

Diabetes: They might improve insulin resistance in those with type 2 diabetes.

Sleep: Walnuts contain a powerful antioxidant melatonin, which promotes restful sleep. A U.S. study found eating walnuts increased blood levels of melatonin three-fold.

Top tip: Shake the nut; if it rattles or feels light it may be withered. Shelled walnuts will stay fresh for up to three weeks if refrigerated in a tightly covered container.



Wednesday 11 June 2008

blog in Telugu

ఈ రోజు తెలుగులో మొదట సరిగా బ్లాగ్ రాద్దాము అనిపించింది నీలిమ మెయిల్ చూసాక. కాని ఇది కొంచెము కష్టము. అలవాటు లేనందుకు కాబోలు. కాని ఇది ఒక మంచి ప్రయత్నము. గూగుల్ కి థాంక్స్. దీనికి కావలసిన లింక్ క్రింది చూపిన విధంగా వుంటది.

http://www.google.co.in/transliterate/indic/telugu

Wednesday 4 June 2008

The Cows that eat outdoors produce healthier milk


The benefits of organic milk have been highlighted by a study showing milk from cows which graze outside on grass and clover contains more antioxidants and vitamins than that from conventional dairy farms.
An al fresco diet in cows results in milk with up to 60 per cent higher levels of conjugated linoleic acid (CLA9) which has been linked to a reduced risk of cancer, according to research from Newcastle University. The same study found 39 per cent more omega-3 fatty acid and 33 per cent more vitamin E, which are also thought to reduce the risk of cancer and cardiovascular disease. During the summer, when there is the most discrepancy between feeding techniques, the widest difference emerges between organic and non-organic milks.
Gillian Butler, the livestock production manager at Nafferton Ecological Farming Group, who led the research, said grazing provided around 84 per cent of food for cows on organic farms in the summer, compared to 37 per cent for conventionally farmed animals. The remaining diet of cows on non-organic farms comprised 29 per cent silage (preserved grass) and 34 per cent concentrate (a mixture including cereals and grains).
"We have known for some time that what cows are fed has a big influence on milk quality," Ms Butler said. "This research shows that on organic farms, letting cows graze naturally is the most important reason for the differences in compo-sition between organic and conventional milk."
She said that in the winter, cows in all dairy farms were fed in similar ways, so the discrepancy is reduced. Future research will focus on improving the nutritional composition of milk in winter, when cows are kept indoors and fed mainly on conserved forage.
Ms Butler added: "Switching to organic milk is a natural way to increase intake of nutritionally-desirable fatty acids, vitamins and antioxidants without increasing less desirable fatty acids and synthetic forms of vitamin E."