Herbal Treatment for Common Problems

STRESS

ANGELICA - is considered a tonic to improve well-being and mental harmony.

CAPSICUM - was Grandma’s favorite catalyst herb for good reason. It carries all other herbs quickly to the part of the body where they are most needed and increases their effectiveness. It is considered by herbalists everywhere to be a supreme and harmless internal disinfectant. It is unequalled for warding off disease. It is known as the purest and best stimulant in the herbal kingdom.

GINSENG - is King of the herbs in the orient. It is said to stimulate the entire body energy to overcome stress, fatigue and weakness.

GOTU KOLA - is able to rebuild energy reserves, increase mental and physical strength, combat stress and improve reflexes. It is said also to have an energizing effect on the brain, which helps to overcome mental fatigue. Grandma said it would help prevent nervous breakdown.
HOPS - are famous for their sedative powers. They are an excellent nervine for calming stress and overcoming insomnia.

ROSEMARY - is a good cooling tea when there is restlessness, nervousness, and insomnia.

VALERIAN - is a strong nervine and is very helpful for insomnia. It produces a calming sedative effect, and has been used as a tranquilizer but leaves one feeling refreshed rather than sluggish.  It is known to be a safe non-narcotic herbal sedative. Grandma used it for anxiety.

Ref: http://whatgrandmaknew.weebly.com/index.html

Boy hearing for the first time: Amazing Photo

Ref: http://funny-city.com/2579//

Boy hearing for the first time
Unbelievable photo taken by Jack Bradley at the exact moment this boy, Harold Whittles, hears for the first time in his life.

The doctor treating him has just placed an earpiece in his left ear.





For more funny things, please visit: http://funny-city.com/

Eating Raw Food Has Major Benefits

Ref: http://ezinearticles.com/?Eating-Raw-Food-Has-Major-Benefits&id=2930809
A Great Article by Kari Farmer

I first heard about eating raw when I read 'Never Be Sick Again' by Raymond Francis. This was a guy who was on his death bed and decided to do something about it. So he learned about healthy eating and living by researching every piece of information he could find. I highly recommend that book by the way. It has undeniable reasons for why you shouldn't eat certain foods and why you should eat others. Now he is a healthy guy who advocates a healthy kind of life...for a good reason.

Everyone knows that raw vegetables are good for us. They haven't been cooked which means they've retained what minerals, vitamins and enzymes they have. It's the same with raw fruit. The thing is we have a tendency to cook everything we eat even the vegetables and fruit.

Cooking all food damages nutrients and makes them difficult to digest. It even damages protein which is the hardiest of nutrients. Heating food deactivates its enzymes, which even though we make ourselves in our own bodies, we still receive enzymes directly from our food. Cooking common vegetables, such as carrots, can cause losses of 75 percent of the vitamin C, 70 percent of the vitamin B1, 50 percent of vitamin B2 and 60 percent of vitamin B3. The higher the heat and the longer the cooking time, the more nutrients your food is going to lose.

Research at Stockholm University with Sweden's National Food Administration showed that baking or frying carbohydrate-rich foods such as potatoes or cereals formed acrylamide, a much studied substance classified as a probable human carcinogen. I've seen a lot about burnt food having this same affect, including burnt toast and burnt meat.

Living completely raw would mean that you don't eat anything that's been heated over 115 degrees Fahrenheit. You may think that leaves a lot of food out but you would actually be quite surprised at what you can eat. You can pretty much make a copycat recipe of anything not raw. And the deserts are too die for. Plus have you ever tasted anything sprouted? Sprouted beans are so good no matter what kind you have and they are neat to look at too.

I'm one of those people that like my food warm when I feel it should be warm. 115 degrees Fahrenheit is pretty warm and there are some good dehydrators out there which heat up your food but it just takes a little longer than the microwave or the oven.

Most people who claim they are raw are about 80 percent or more raw. It is very hard to go completely raw considering the way our lifestyles are now but eating as much raw as you can is better than eating now raw food.

Some benefits of raw besides the nutrients retained are you no longer have to worry about burning the roof of your mouth! Well it's true.

You can eat a lot more food since raw food tends to be more vegetables and fruit. This means that you get to keep eating and not worry about putting those extra pounds on.

For more please Visit: http://ezinearticles.com/?Eating-Raw-Food-Has-Major-Benefits&id=2930809

Learn how to cook healthy and discover the benefits of the Mediterranean diet

by Enrico Forte
Ref: http://www.natural-health-journals.com

Its cuisine is a mix of aromas and flavors as a result of different cultures: Greeks, Arabs, Spanish, Italian and French.

The word that better explains this diet is: “The unique plate”. It means mixing a single plate with different nutritionals.

The classic example are recipes with “Pasta”; Vegetables; Species and Extra virgin Olive oil. In a single plate you can receive the benefits of different foods.

The most known examples are the Arab “Cous Cous” or the Spanish “Paella”.

It’s not only taste but also health. By eating fresh foods like fruit and veggies you could:
- Have anti-oxidants effects
- Prevent heart diseases
- Reduce cancer risks
- Avoid the risk of Alzheimer
- Live longer and healthier

Fish is rich of omega-3 fatty acids. They help protect against cancer, high blood pressure, strokes and heart disease.

Nuts (especially almonds) are a good sources of protein, fiber and antioxidants (Vitamin E and selenium). They are also high in monounsaturated and polyunsaturated fats (omega 3) which lower LDL cholesterol.

Pasta is a healthy food that has a low glycemic index of 41. Most pasta is made from semolina flour. It does not promote weight gain.

Olive oil is rich of monounsaturated fatty acids that offers protection against heart disease by controlling LDL (”bad”) cholesterol while raising HDL (the “good” cholesterol).

Tomatoes contain large amounts of vitamins (C,A) and potassium. They are rich of lycopene, a substance that act as an antioxidant, neutralizing free radicals cells in the body.

The best way to learn how a thing works is to try to do it, so here you are 3 simple plates you could cook home-made and verify yourself these health benefits.

For more articles please visit: http://www.natural-health-journals.com

Science Says We Really Are What We Drink

Science Says We Really Are What We Drink
Great article by by HILARY HYLTON
Ref: http://www.time.com/time/health/article/0,8599,1853838,00.html

And now for some helpful scientific advice: When that IRS agent comes to your office to conduct an audit, offer him a cup of coffee. And when you're sitting down to do your holiday shopping online, make sure you're cradling a large glass of iced tea. The physical sensation of warmth encourages emotional warmth, while a chilly drink in hand serves as a brake on rash decisions — those are the practical lesson being drawn from recent research by two Yale-educated psychologists, published last week in Science magazine.

Encountering warmth or cold lights up the insula — a walnut-sized section of the brain — says John A. Bargh, a professor of psychology at Yale, who co-authored the paper with Lawrence E. Williams of the University of Colorado who received his Ph.D. from Yale earlier this year. And the insula is the same part of the brain engaged when we evaluate who we can trust in economic transactions, Bargh says.

Psychologists have known since the mid 1940s that one person's perceptions of another's "warmth" is a powerful determining factor in social relationships. Judging someone to be either "warm" or "cold" is a primary consideration, even trumping evidence that a "cold" person may be more competent. Much of this is rooted in very early childhood experiences, Bargh argues, when infants' conceptual sense of the world around them is shaped by physical sensations, particularly warmth and coldness. Classic studies by Harry Harlow, published in 1958, showed monkeys preferred to stay close to a cloth surrogate mother rather than one made of wire, even when the wire "mother" carried a food bottle. Harlow's work and subsequent studies have led psychologists to stress the need for warm physical contact from caregivers to help young children grow into healthy adults with normal social skills.

Feelings of "warmth" and "coolness" in social judgments appears to be universal. Although no comprehensive worldwide study has been done, Bargh says that describing people as "warm" or "cold" is common to many cultures, and studies have found those perceptions influence judgment in dozens of countries. To test the relationship between physical and psychological warmth, the researchers conducted two experiments. The first involved a group of 41 undergraduates who were taken by elevator to a fourth floor room. During the ride, a research assistant who was unaware of the study's hypotheses, handed the test subject either a hot cup of coffee, or a cold drink, to hold while the researcher filled out a short information form on a clipboard. The drink was then handed back. When the subjects arrived at the testing room, they were presented with a personality profile describing "Person A" and asked to rate that person's personality traits. Those who had briefly held the warm drink assessed Person A as warmer than test subjects who had held the iced drink.

"We are grounded in our physical experiences even when we think abstractly," says Bargh.

In a second experiment, done under the guise of a product-evaluation test, participants were asked to hold heated or frozen packs used to treat muscle aches. They were then told they could receive a gift certificate for a friend, or a gift for themselves. Those who held the hot pack proved to be more likely to ask for the gift certificate for a friend, while those who held the frozen pack tended to keep the gift.

"It appears that the effect of physical temperature is not just on how we see others, it affects our own behavior as well," Bargh said. "Physical warmth can make us see others as warmer people, but also cause us to be warmer — more generous and trusting — as well."

The practical advice Bargh takes away from the study is that important decisions are best taken with a cold drink in hand, because that part of the brain that triggers caution in economic and trust decisions is stimulated by cold sensation. Conversely, if you are planning on introducing your fiancee to mom and dad, pass on the icy martinis in that air-conditioned, glass and steel restaurant; do it over a mug of hot chocolate in front of a roaring fire.

For more details please visit: http://www.time.com

How to Become an Early Riser

by Steve Pavlina
Ref: http://www.stevepavlina.com

It is well to be up before daybreak, for such habits contribute to health, wealth, and wisdom.
- Aristotle

Are morning people born or made? In my case it was definitely made. In my early 20s, I rarely went to bed before midnight, and I’d almost always sleep in late. I usually didn’t start hitting my stride each day until late afternoon.

But after a while I couldn’t ignore the high correlation between success and rising early, even in my own life. On those rare occasions where I did get up early, I noticed that my productivity was almost always higher, not just in the morning but all throughout the day. And I also noticed a significant feeling of well-being. So being the proactive goal-achiever I was, I set out to become a habitual early riser. I promptly set my alarm clock for 5AM…

… and the next morning, I got up just before noon.

Hmmm…

I tried again many more times, each time not getting very far with it. I figured I must have been born without the early riser gene. Whenever my alarm went off, my first thought was always to stop that blasted noise and go back to sleep. I tabled this habit for a number of years, but eventually I came across some sleep research that showed me that I was going about this problem the wrong way. Once I applied those ideas, I was able to become an early riser consistently.

It’s hard to become an early riser using the wrong strategy. But with the right strategy, it’s relatively easy.

The most common wrong strategy is this: You assume that if you’re going to get up earlier, you’d better go to bed earlier. So you figure out how much sleep you’re getting now, and then just shift everything back a few hours. If you now sleep from midnight to 8am, you figure you’ll go to bed at 10pm and get up at 6am instead. Sounds very reasonable, but it will usually fail.

It seems there are two main schools of thought about sleep patterns. One is that you should go to bed and get up at the same times every day. It’s like having an alarm clock on both ends — you try to sleep the same hours each night. This seems practical for living in modern society. We need predictability in our schedules. And we need to ensure adequate rest.

The second school says you should listen to your body’s needs and go to bed when you’re tired and get up when you naturally wake up. This approach is rooted in biology. Our bodies should know how much rest we need, so we should listen to them.

Through trial and error, I found out for myself that both of these schools are suboptimal sleep patterns. Both of them are wrong if you care about productivity. Here’s why:

If you sleep set hours, you’ll sometimes go to bed when you aren’t sleepy enough. If it’s taking you more than five minutes to fall asleep each night, you aren’t sleepy enough. You’re wasting time lying in bed awake and not being asleep. Another problem is that you’re assuming you need the same number of hours of sleep every night, which is a false assumption. Your sleep needs vary from day to day.

If you sleep based on what your body tells you, you’ll probably be sleeping more than you need — in many cases a lot more, like 10-15 hours more per week (the equivalent of a full waking day). A lot of people who sleep this way get 8+ hours of sleep per night, which is usually too much. Also, your mornings may be less predictable if you’re getting up at different times. And because our natural rhythms are sometimes out of tune with the 24-hour clock, you may find that your sleep times begin to drift.

The optimal solution for me has been to combine both approaches. It’s very simple, and many early risers do this without even thinking about it, but it was a mental breakthrough for me nonetheless. The solution was to go to bed when I’m sleepy (and only when I’m sleepy) and get up with an alarm clock at a fixed time (7 days per week). So I always get up at the same time (in my case 5am), but I go to bed at different times every night.

I go to bed when I’m too sleepy to stay up. My sleepiness test is that if I couldn’t read a book for more than a page or two without drifting off, I’m ready for bed. Most of the time when I go to bed, I’m asleep within three minutes. I lie down, get comfortable, and immediately I’m drifting off. Sometimes I go to bed at 9:30pm; other times I stay up until midnight. Most of the time I go to bed between 10-11pm. If I’m not sleepy, I stay up until I can’t keep my eyes open any longer. Reading is an excellent activity to do during this time, since it becomes obvious when I’m too sleepy to read.

When my alarm goes off every morning, I turn it off, stretch for a couple seconds, and sit up. I don’t think about it. I’ve learned that the longer it takes me to get up, the more likely I am to try to sleep in. So I don’t allow myself to have conversations in my head about the benefits of sleeping in once the alarm goes off. Even if I want to sleep in, I always get up right away.

After a few days of using this approach, I found that my sleep patterns settled into a natural rhythm. If I got too little sleep one night, I’d automatically be sleepier earlier and get more sleep the next night. And if I had lots of energy and wasn’t tired, I’d sleep less. My body learned when to knock me out because it knew I would always get up at the same time and that my wake-up time wasn’t negotiable.

A side effect was that on average, I slept about 90 minutes less per night, but I actually felt more well-rested. I was sleeping almost the entire time I was in bed.

I read that most insomniacs are people who go to bed when they aren’t sleepy. If you aren’t sleepy and find yourself unable to fall asleep quickly, get up and stay awake for a while. Resist sleep until your body begins to release the hormones that rob you of consciousness. If you simply go to bed when you’re sleepy and then get up at a fixed time, you’ll cure your insomnia. The first night you’ll stay up late, but you’ll fall asleep right away. You may be tired that first day from getting up too early and getting only a few hours of sleep the whole night, but you’ll slog through the day and will want to go to bed earlier that second night. After a few days, you’ll settle into a pattern of going to bed at roughly the same time and falling asleep right away.

So if you want to become an early riser (or just exert more control over your sleep patterns), then try this: Go to bed only when you’re too sleepy to stay up, and get up at a fixed time every morning.

Edit (5/31/05): Due to the (mysterious) popularity of this post, I’ve written a follow-up with some extra detail and clarifications: How to Become an Early Riser - Part II. And if you really want to take sleep to the next level, read about my experiences with Polyphasic Sleep, where you only sleep 2-3 hours a day by taking 20-minute naps every few hours, around the clock.

Please visit http://www.stevepavlina.com for more details and other useful information.

Twenty of the World's Healthiest Foods

By Kathy Browning
Ref: http://www.boomj.com


When it comes to eating healthy most people think of dull, boring food that's green in color. In reality, most of the world's healthiest foods not only taste great, they also come in a vast array of vibrant colors. Many require little, if any preparation, yet provide you with the energy and stamina to get through the day. They are the ultimate fast food!

Although fresh, whole fruits and veggies are amongst the world's healthiest foods, it's also important to consume an assortment of grains, nuts, seeds and foods rich in essential fatty acids. Experts recommend consuming a daily total of 3-5 servings of vegetables, 2-4 servings of fruit, 6-11 servings of grains, and 1-2 servings of nuts and seeds.

One serving of vegetables is equivalent to1/2 cup cooked or chopped raw vegetables, or 3/4 cup vegetable juice, or 1 cup of raw leafy vegetables (cabbage, lettuce, collard greens). One serving of grains equals 1/4 cup of cooked grains. A serving of nuts and seeds equals one ounce or approximately two tablespoons sunflower seeds or 12 whole almonds.

Essential fatty acids are obtained through a variety of fruits, vegetables, nuts, seeds and grains. Daily intake should be between 1 and 3 grams. The omega-3 and omega-6 oils are the essential fatty acids. There are omega-9 oils, but these are not essential because the body can produce them naturally.

Omega-3 and omega-6 oils must come from your diet because the body cannot make them. Not only must you consume both oils, you must consume them in the proper balance. The human brain contains omega-3 and omega-6 in a ration of 1:1. Unfortunately, the typical American diet has most people consuming the omegas at a 1:10 ratio.

Foods rich in omega-6 EFAs include vegetables, fruits, nuts, seeds and grains. Foods rich in omega-3 EFAs include flax seeds, pumpkin seeds, green leafy vegetables, grains, and spirulina.

Scientific research has shown eating a balanced diet provides a host of benefits. Eating healthy foods can provide you with more energy, brain clarity, less aches and pains, restful sleep and more.

Here you will find twenty of the world's healthiest foods and the health benefits they provide. Start by adding one new food each day. In just 20 days you will be well on your way to a healthier you!


FRUITS:

Apricots: These beauties are rich in the antioxidant beta carotene; the molecule that gives fruits and vegetables their orange color. Apricots also contain an abundant supply of iron and potassium. They help regulate blood pressure and maintain regular bowel function. If you ever experience constipation, eat an apricot!

One fresh apricot or a handful of dried apricots, provide an adult with one-fifth of the daily recommended value of potassium. It also packs a whopping 20 percent of the RDA of vitamin A, 8 percent vitamin C, and 5 percent fiber. Apricots contain tryptophan, which helps to induce sleep and relaxation.
Avocados: Oftentimes, people shy away from avocados because of their fat content. However, avocados contain "good" fat and are rich in vitamins C, E, and B6. They are also a good source of potassium.

Studies have shown avocados possess the ability to reduce cholesterol. Individuals diagnosed with atherosclerosis (hardening of the arteries) can obtain health benefits by consuming two to three avocados per week. Avocados are high in calories, so limit weekly consumption to a maximum of three.

Bananas: Need a quick energy boost? Eat a banana. This delectable fruit contains only 62 calories and is rich in potassium and vitamin B6. It also boasts a healthy dose of vitamin C and dietary fiber. Look for bananas which are fully ripened because they contain more starch than "green" bananas. Banana starch is converted to sugar, making this fruit a good choice for people with hypoglycemia (low blood sugar).

Bananas are probably one of the most versatile health foods available. They can be eaten with every meal, as a snack or dessert. You can add them to frozen yogurt or a fruit salad. They can be grilled, broiled, sautéed or flambéed. One of my all-time favorite banana recipes is to insert a popsicle stick into a banana, coat in melted carob, roll in chopped nuts and freeze. There's nothing better on a hot summer night!

Blueberries: This tart berry has been shown to reduce inflammation; making blueberries a good choice for individuals with arthritis and other inflammatory diseases. Research shows that eating thirty blueberries per day can help alleviate aches and pains in the joints.

In addition to being an anti-inflammatory fruit, blueberries also offer anti-blood clotting and antibacterial effects. They can help ease the pain associated with diarrhea or food poisoning. Blueberries contain the highest level of antioxidants and are said to possess anti-aging properties.

One cup of blueberries contains less than 100 calories, yet provides nearly 30 percent of the RDA for vitamin C, 10 percent vitamin E, and 15 percent dietary fiber. They can be added to cereal, oatmeal, fruit salads, and yogurt or eaten plain. Add dried blueberries to granola and eat as an afternoon snack for a quick-pick-me-up.

Mangoes: Mangoes contain beta-cryptoxanthin, a potent antioxidant that prevents free radicals from damaging your cells and DNA. Recent studies have shown that mangoes may help to reduce the risk of colon and cervical cancer. Mangoes are rich in beta carotene, which is converted to vitamin A within the body. It's important to note that beta-cryptoxanthin is best absorbed by the body when eaten with fat. For best results, consume mangoes as part of a meal.

Mango salsa makes an excellent companion with chicken and pork. They add a tart, yet sweet flavor to fruit salads and smoothies. Mangoes can be frozen, but be certain to remove the skin and core and store in a freezer bag.


VEGETABLES:
Artichokes: This odd-looking vegetable is fat-free, a good source of complex carbohydrates, and contains fructooligosaccharides (FOS), a non-digestible fiber. The human body does not possess the enzymes required to break down FOS. However, bacteria found in the large intestine and colon does contain the enzymes. For this reason, artichokes are beneficial to people who experience bowel problems.

Artichokes are a good source of iron, potassium, magnesium, copper and manganese. They provide nearly 20 percent of the RDA for vitamin C, 23 percent of vitamin K and 17 percent folate.One artichoke contains around 76 calories.

Broccoli: Research has proven broccoli has the potential to prevent cancer. That fact alone should make you want to eat it on a daily basis. Broccoli has also been proven effective in lowering the risk of heart disease and stroke.

Broccoli is rich in beta carotene, calcium, iron, folate, vitamin C and E, and zinc. Broccoli contains about 15 percent of tryptophan; an essential amino acid that aids in sleep and relaxation. Eat this food throughout the day and for an evening snack to keep your nerves calm and to obtain a peaceful sleep.

Garlic: One of the most notable benefits of garlic is its ability to reduce blood pressure. Garlic is also known for its antibacterial properties, which can reduce the risk of infection and illness. Recent studies show garlic may also help reduce the risk of heart disease and cancer.

At only 9 calories per clove, it is a perfect vegetable for those watching their weight. Garlic is a good source of manganese, vitamin B6, vitamin C and calcium. Garlic can be eaten raw, added to nearly every recipe, or baked for a delicious garlic spread. Garlic salt or garlic powder can be used as a salt substitute.

Onions: Not only are onions a good source of fiber, potassium, and B vitamins, they also possess anti-inflammatory and anti-cancer properties. Research indicates onions may help to reduce the risk of heart attack and stroke, and relieve bronchial congestion.

At only 36 calories per medium-sized onion, these flavorful veggies can be abundantly consumed on a daily basis. Raw onions provide the highest level of health benefits. Add a splash of extra virgin olive oil to onion slices and toss on the grill. Fresh herbs and spices can be added for an extra punch of flavor.

Tomatoes: Perhaps one of the most versatile vegetables is the tomato. It can be eaten raw, cooked, steamed, grilled, baked, juiced, or pureed. Tomatoes are compatible with nearly every type of food including meats, vegetables, potatoes and rice.

One tomato contains a mere 17 calories, making it an excellent choice for those following a weight management program. Tomatoes contain a high level of antioxidants and are a good source of vitamins C and E. Just one cup will provide you with more than 50 percent of the RDA of vitamin C, 20 percent of vitamin A and 15 percent of vitamin K. Tomatoes also contain lycopene, a phytochemical known to reduce the risk of heart disease.


GRAINS

Barley and rye: These grains are high fiber whole grains and contain five times more fiber than any other whole grain. Studies show barley can slow the progression of atherosclerosis and may lower the risk of type 2 diabetes. It is believed these grains reduce estrogen levels, help prevent the risk of heart disease, and stabilize blood sugar levels.
Barley and rye are both good sources of potassium and fiber. They contain small amounts of iron, Pantothenate, vitamins B1 and B6, and zinc. One cup of cooked grains contains 270 calories. These grains are a good choice for dinner, as they are high in tryptophan and can aide in restful sleep.

Oats: Starting your day off with a bowl of steaming oats can provide you with energy and brain clarity. Studies have shown eating oats on a daily basis can help to lower blood cholesterol. Oats also have the ability to stabilize blood sugar levels and maintain regular bowel function.

Oats are a good source of fiber, magnesium, zinc, and vitamin E. One cup contains less than 150 calories, making it an excellent choice for those who are watching their waistline.

Quinoa: Pronounced keen-wa, and known as the "Mother of all Grains", this grain contains more protein than any other. Quinoa is an excellent source of manganese, magnesium, iron, and copper. It is a light grain that can be substituted for rice or pasta and makes a nice addition to soups and stews.

Rice: Rice is a good source of both magnesium and potassium. It also contains fiber, iron, niacin, vitamins B1 and B2, and zinc. Rice provides a quick energy boost and is easily digested. Rice helps to maintain bowel health and stabilizes blood sugar levels. There are many varieties of rice including white, brown, basmati, jasmine and saffron.

Wheatgerm: This super grain has been used for centuries to relieve constipation. Studies show wheatgerm supports the heart and may reduce the risk of heart disease. It strengthens the immune system and may help maintain cognitive function as we age.

Wheatgerm is rich in antioxidants and folate. It also contains vitamins B1, B6, and E and is a good source of potassium and zinc. It is recommended to consume two tablespoons of fresh wheatgerm on a daily basis. Sprinkle wheatgerm on cereal, oatmeal, fruit salad or yogurt.


NUTS and SEEDS:

Almonds: Classified as a nut, almonds are actually the seed of the fruit of an almond tree. They offer a delicate and mild flavor to dishes and can be added to vegetables, meats, fruits and desserts.

Eating twelve almonds per day can provide you with the recommended daily allowance of essential fatty acids. Almonds are rich in potassium and are considered a "good" fat. These fruit seeds are high in calories, so limit your intake to no more than twelve per day. Unblanched almonds are considered to be the healthiest choice. Avoid dry roasted almonds or almonds covered in sugar, honey or salt.

Brazil nuts: Brazil nuts contain all the essential amino acids, making them a complete protein. Brazil nuts contain exceptionally high levels of selenium; a powerful antioxidant that can help reduce the risk of heart disease and cancer.

Brazil nuts are an excellent source of zinc, which is essential to digestion and metabolism. Brazil nuts contain a high level of fat and should not be consumed more than three times per week. One serving equals eight nuts and is equivalent to 30 grams of fat.

Chestnuts: These nuts pack a wallop of beneficial carbohydrates, making them an excellent choice for people trying to gain weight. Chestnuts are cholesterol-free, low in sodium, and a good source of dietary fiber.
Additionally, chestnuts contain small amounts of vitamin C, thiamine, and riboflavin. Although chestnuts are considered a "good" fat, they should not be consumed more than four times per week. One serving of chestnuts equal five whole nuts. It's best to roast chestnuts at home by baking them at 350 degrees Fahrenheit for approximately 5-6 minutes.

Pumpkin seeds: Research shows pumpkin seeds to be effective in lowering cholesterol levels, promoting prostate health, and supporting the function of the immune system. Pumpkin seeds are a rich source of potassium, omega-3 fatty acids and zinc. One and one-half ounces of pumpkin seeds can provide over one-third of an adult's daily zinc requirements. However, pumpkin seeds are high in calories and should be eaten in moderation. Limit consumption to no more than three times weekly.

Sunflower seeds: One of the most popular seeds consumed, sunflower seeds are rich in vitamin E and known to reduce the risk of heart disease and cancer. Studies have also shown them effective in guarding against cataracts. Experts recommend eating two tablespoons of sunflower seeds each day. Doing so will double your intake of vitamin E. However, they are high in calories and should be eaten in limited quantities.

to read complete article: http://www.boomj.com/?page=articles/view&AID=13024

The 7 Best Foods We Never Eat

Ref: http://www.revolutionhealth.com

Stuck in a food rut? You don't have to go far to find some overlooked food choices that are easy to prepare, pack a nutritional wallop and avoid unhealthy fats.

We asked two veteran nutritionists to help us identify seven great foods most of us skip. Our consultants: American Dietetic Association spokeswoman Cindy Moore, R.D., of the Cleveland Clinic Foundation; and Institute of Food Technologists spokeswoman Christina Stark, R.D., of Cornell University.


Avocado
The avocado is high in fat, but most of the fat is the heart-healthy monounsaturated kind. We know the avocado tastes great, but outside of an occasional guacamole dip, few of us reach for this high-fiber food for salads or as a great side dish.

You'll also get protein, a good dose of vitamins A and E, some B vitamins, lots of potassium and a dollop of copper. The rich and creamy avocado has been called the "chocolate" of fruits.

Sweet potato
At Thanksgiving, we dash for sweet potatoes as if they're available just once a year. But you can bake or microwave these tubers anytime for a super dose of vitamin A — five times the daily value (DV) the Food and Drug Administration (FDA) recommends.

Sweet potatoes also offer some vitamin C and a significant helping of important minerals, including calcium, phosphorus, potassium, magnesium and iron. And this tasty fat-free combo of nutrients brightens your plate.

Soybeans
The FDA recently added soy to the list of foods that can make health claims because of its value in reducing the risk of heart disease. Soy is high in protein — one cup of beans can fill 40 percent of the DV for protein — and the bean also serves up generous helpings of fiber, calcium, potassium, iron, phosphorus and magnesium. How you eat this versatile food is up to you — cooked and mixed in salads or casseroles, roasted for snacks, or in tofu, tempeh or soy milk. Soy has some fat, but very little saturated fat.

The use of soy products to treat symptoms of menopause is controversial. While it may improve symptoms for some women, the phytoestrogens (plant estrogens) that may help relieve hot flashes may also increase the risk of breast cancer.

Dried figs
Tasty as Fig Newton cookies are, figs stand on their own. They provide high-fiber, topped with some B vitamins and iron, finished off with abundant potassium and calcium. Five figs give you as much calcium as half a glass of milk.

What to do with a fig? Pop a few in your mouth, sneak them into casseroles or replace raisins with them in a salad.

Lentils
We never think of this legume unless it's in our soup. But put lentils in rice or casseroles and you've added one of the highest-protein and highest-fiber foods around.

A cup of lentils supplies about 40 percent of the DV for protein and about 65 percent of the DV for fiber. The lentil is high in potassium, calcium and iron, and a good source of B vitamins, phosphorus and copper. The fat content? Zero.

Kale
Dark, leafy green vegetables are an acquired taste. Maybe now's the time to see if your taste buds have matured to accommodate this no-fat, low-calorie, super-high-vitamin-A food.

One cup of kale (boiled, but not overcooked) gives you double the DV for vitamin A. You'll also get some vitamin C, a small amount of B vitamins and a generous amount of calcium. Look for kale's healthy but ignored cousins: Swiss chard, mustard greens and collards.

Barley
Here's another soup secret we tend to forget despite its claim to protein, fiber, potassium, phosphorus and iron. One cup supplies 25 percent of the DV for fiber.

Eat pearled barley as a side dish instead of rice, use it for a hearty casserole, or boil it to create a unique base for a stir-fry meal. And look at the high nutritional content of some other forgotten but powerful grains, like quinoa and amaranth.

Healthy Juices

Juice Recipes
Ref: http://www.justcleansing.com

Juice fasting is a great way to restore your system to health and to lose weight at the same time.

Often your body tells you it is hungry when you really just need to drink some water, so drink one of these juices every time you feel hungry. This way you're staying healthy and not engaging in unnecessary binge eating.
I just list the ingredients below - all you need to do is throw them in the blender and add some water! Feel free to change the ingredients, the most important thing is to find recipes that suit you and that you are comfortable drinking.

Vegetable Super Juice
Ingredients:
1 whole cucumber
4 sticks of celery
2-4 handfuls of spinach
8 lettuce leaves
Optional boosters: parsley and fresh alfalfa sprouts
Water

Healing Juice
Ingredients:
3-4 Carrots
125g Fresh Spinach
Handful of Flat Leaf Parsley
2-3 Sticks of Celery
Water

Blood Builder (Iron-enriched)
Ingredients:
2 bunches Grapes
6 Oranges
8 Lemons peeled
1/4 cup Honey
Water

Ginger/Lemon Cleanse
Ingredients:
1-inch slice Fresh Ginger Root
1 Fresh Lemon
6 Carrots with tops
Apple
Water

Stomach Cleanser
Ingredients:
1 bunch Grapes
1 basket Strawberries
3 Apples
4 sprigs Fresh Mint
Water

Constipation Cure
Ingredients:
1 firm Papaya
1/4-inch slice Ginger Root
1 Pear
Water

Skin Cleanse
Ingredients:
1 Cucumber with skin
1/2 bunch Fresh Parsley
1 4-oz. tub Alfalfa Sprouts
4 Sprigs Fresh Mint
Water

Please visit http://www.justcleansing.com for more details.

10 Tips for BRAIN HEALTH

There is a lot we can do to keep our brains healthy and potentially prevent from effects that are often comes with aging.

Here are 10 steps for improving your brain power.

·Eat a Brain-Healthy Diet - A diet rich in omega-3 fatty acids (commonly found in fish), protein, antioxidants, fruits and vegetables and vitamin B; low in trans fats; and with an appropriate level of carbohydrates will help keep your brain healthy.

·Stay Mentally Active - Activities such as learning a new skill or language, working on crossword puzzles, taking classes, and learning how to dance can help challenge and maintain your mental functioning.

·Exercise Regularly - Exercising often can increase circulation, improve coordination, and help prevent conditions that increase the risk of dementia such as heart disease, stroke and diabetes.

·Stay Social - Spending time with friends, volunteering, and traveling can keep your mind active and healthy.

·Get Plenty of Sleep - Not getting enough sleep can have a negative impact on brain health.

·Manage Stress - Participating in yoga, spending time with friends, or doing other stress-relieving activities can help preserve your ability to remember and learn.

·Prevent Brain Injury - Wearing protective head gear and seat belts can help you avoid head injury, which has been associated with an increased risk of dementia.

·Control Other Health Conditions - Maintaining a healthy weight, exercising, eating a well-balanced and nutritious diet, and controlling stress can help reduce your risk of diseases that affect your brain, including diabetes, heart disease, high blood pressure and hypertension.

·Avoid Unhealthy Habits - Smoking, heavy drinking and use of recreational drugs can increase the risk of dementia and cognitive decline.

·Consider Your Genes - If your family history puts you at risk for developing dementia, work with your doctor to find ways to maintain your brain health to help avoid or slow the progression of cognitive decline.

Be Healthy - Be Fit

Fighting acidity

Fighting acidity

Kavita Devgan - Business Line Internet Edition


Eat all you want... and then suffer a bout of acidity? Not if you learn the art of balance, with work and rest, and with your diet too.

The elderly — people over 70, mostly — vouch for the taste and smell of the food of their times. And they say they didn't really hear of digestive problems related to acidity in their younger days.

This is understandable, because most of the food consumed then was simple, fresh and easily digestible. Besides, work and rest periods were balanced well, unlike the present, when in the pursuit of comforts, we wreck our health and take notice only when adverse symptoms start disturbing our lives. Acidity is one such symptom.

"After enjoying a massive meal and a big helping of sweets, it's only natural to feel uneasy. But if indigestion is a frequent problem and even eating regular meals brings a cycle of pain, it leads to loss of sleep, stress and serious discomfort," says Dr Ajay Bhalla, Gastro-entrologist at the Ganga Ram Hospital in Delhi.

Nupur Sharma, Radio DJ, has found an easy way out of constant heartburn (the main symptom of acidity): she takes an antacid every day. But what would she do when one antacid per day is not enough? Will she take one after every meal? Not if she mends her approach and works towards prevention rather than cure.

Acidity is quite a simple problem when it begins, but it can get out of hand easily. Doctors advise us not to take it lightly. Usually a result of physical, mental and spiritual imbalance, acidity can be brought under control if one works on achieving a balance, says Dr Adhikari, a noted naturopathy consultant. He provides a number of tips to keep the body acidity-free, the natural way.

Food watch

Try to maintain the acid and alkali balance of your food intake, the ideal ratio being 20:80. Avoid canned and junk food, artificially ripened fruits and vegetables or those kept in cold storage. For instance, cold storage potatoes get sweet and acidic. Stick to seasonal fruits and vegetables. Avoid a heavy intake of spices and aerated drinks that are highly acidic and strong enough to dissolve teeth and bones.

Cold beverages with or after meals should be particularly avoided. Our body needs a temperature of 37 degrees Celsius for optimum digestive enzyme functioning. Cold drinks dilute the enzymes and stress the digestive system; the food gets fermented and produces gas and acidity.

Too much tea and coffee is bad, of course; and if you're a smoker, quit. Nicotine and caffeine are directly related to problems of acidity. Start taking coconut water, cucumber juice and thin-skinned lemons because these are alkaline. Bitter gourd is an excellent vehicle to dispel acidity; a teaspoon of amla (Indian gooseberry) powder diluted in water is also effective. Besides, intestinal toxins can be counteracted with benign and protective lactic acid — present in buttermilk, yoghurt and sour milk.

Weight reduction is essential to combat this problem. Those who are overweight put too much pressure on the oesophageal sphincter. This leads to reflux of the contents of the stomach into the oesophagus, and heartburn follows.

Alcohol is not advisable for those who suffer from acidity because it tends to aggravate the problem. Lots of water, on the other hand, aids digestion and helps flush out toxins. Eat only when hungry because digestive juices are released in the stomach only when one is hungry. Otherwise, undigested food in the stomach leads to fermentation. Green leafy vegetables and sprouts contain vitamins B and E, which aid digestion generally and also facilitate the elimination of acids from the body. Refined foods, however, lack both vitamins and fibre.

A sure-shot digestive from the old world is raita prepared with curd, grated cucumber, fresh coriander, turmeric powder and a teaspoon of ground mustard. While this is tried, tested and trusted in aiding digestion, it also quenches thirst.

The balancing act

Make sure you have enough of both physical labour and rest. Not enough physical activity means not enough sweat, which in turn results in uric acid getting deposited in the body.

Avoid stress — a disturbed nervous system is bound to affect your digestion negatively. Insomnia, too, disturbs the digestive system.

A few Yoga asanas, like kunjal kriya (stomach wash) and pranayam (breathing exercises) have a positive impact on stomach problems. Naturopathy recommends an abdominal mudpack; hot footbaths or hipbaths are also beneficial. Besides, acupressure and acupuncture both provide relief from problems related to acidity.

In the final analysis, antacids only provide symptomatic relief. The ones with sodium bicarbonate salts carry a risk of causing alkalosis if readily absorbed by the body. And those with calcium, aluminium and magnesium salts can lead to constipation or diarrhoea. According to Davidson's Principles and Practice of Medicine (the bible for students of dietetics and medicine), excessive use of these should be discouraged.

Advises Dr Bhalla, "The ideal way to fight acidity is to work towards a long-term solution rather than short-term relief, and to bring about a lifestyle change in food and habits that is conducive to overall good health."

20 Simple Juice Recipes

20 Simple Juice Recipes
Carrot/Apple Juice
* 6 carrots
* 2 apples

Liver Mover
* 2-3 carrots
* ½ beet

Bromeiain Special
* pineapple (skin & all)
unscrew top and throw away

Orange or Grapefruit
* 3 oranges (peeled)
or 1 grapefruit (peeled)

Evening Regulator
* 2 apples
* 1 pear

Digestive Special
* handful of spinach
* 6 carrots

Holiday Cocktail
* 2 apples
* 1 large bunch of grapes
* 1 slice lemon with peel

Body Cleanser
* 4 carrots
* ½ cucumber
* 1 beet

Rejuvenator
* handful of parsley
* 3 carrots
* 2 celery stalks
* 2 cloves of garlic

Cantaloupe Juice
* cut into strips and juice
(rind and all)

The Waldorf
* 1 stalk celery
* 2 apples

Sunshine Cocktail
* 2 apples
* 4-6 strawberries

Energy Shake
* handful of parsley
* 6 carrots

Watermelon Juice
* cut into strips and juice
(rind and all)

Potassium Broth
* 1 handful of spinach
* 1 handful of parsley
* 2 stalks of celery
* 4-6 carrots

AAA Juice
* 6 carrots
* 1 apple
* 2 stalks of celery
* ½ handful of wheatgrass
* ½ handful of parsley
* ½ beet

Passion Cocktail
* 4 strawberries
* 1 large chuck pineapple
* 1 bunch black grapes

Morning Tonic
* 1 apple
* 1 grapefruit (peeled)

Digestive Cocktail
* ¼ lemon with peel
* ½ grapefruit (peeled)
* 2 oranges

Alkaline Special
* ¼ head cabbage (red or green)
* 3 stalks of celery