Natural Health talk tips

Tuesday, 26 April 2016

Sunflower seeds combating arteriosclerosis

Sunflower

EACH SUNFLOWER is in reality made up of tiny flowers, which produce an equal number of highly nutritiuos seeds. Primitive people in Mexico ate toasted sunflower seeds centries before their dietary and therapuetic properties were discovered in the West.

PROPERTIES ND INDICATIONS: Sunflower seeds are composed of up to 49.6% fat, which provides an excellent culinary oil, 22.8%protein, an amount similar to meat, and up to 8.3% carbohydrates. Sunflower seeds are almost completely lacking in vitamin A and C. But they are one of the richest sources of vitamin E and vitamin B1. They are very rich in such minerals as magnesium, iron,calcium and phosphorous.

It is possible to deduce from this that sunflower seeds are among the most nutritionally concentrated foods offered by nature,particularly in fats, minerals, and vitamins B1 and E. Even with all of this nutritional richness, they are easily digested provided they are well chewed.

Sunflower

Sunflower seeds are the oil-bearing nuts with the lowest levels of saturated fatty acids of any, which makes them particularly beneficial in reducing cholesterol. They are also rich in lecithin, a type of fat that also contibutes to lowering blood cholesterol. Eating sunflower seeds regularly (unsalted,ofcourse) is particularly indicated in the following situation.

Arteriosclerosis and coronary heart diseases: The hardening and narrowing of the arteries due to cholesterol deposits on their walls is the primary cause of heart attack, stroke, and poor circulation to the extremities. The essential fatty acids in sunflower seeds (particularly linoleic acid) impede the progress of arteriosclerosis by lowering the level of cholesterol in the blood. Additionally, they foster PORSTAGLANDDIN E1 production in the body, which is a physiological very important substance that
provides the following benefits.
Dilates the blood vessels.
Reduces the risk of blood clots by reducing the stickiness of the platelets, which clump to form clots.

Excess cholesterol: Eating sunflower seeds, particularly as a substitute for other fatty or calorie-rich foods causes significant reduction in cholesterol level. This same effect is gained by using sunflower seed oil.

Diabetes: Sunflower seeds are well tolerated by diabetics and constitutes a nutritious foods that should be included in their diet. A study showed that those with low vitamin E intake are at four times the risk of contracting diabetes than those that take abundant amounts of this vitamin. Sunflower seeds high level of vitamin E contributes to prevent diabetes and to stop its progression.

Skin and related disorders: the Linoeic acid and vitamin E improve the elasticity of skin, protecting its cells from the effects of aging(antioxidant action). Eating sunflower seeds is recommended for eczema, cracked, dry skin,and dermatitis in general. They also strengthen the nails and hair, reducing the number of gray hairs. Dr Schneider states that an emulsion of sunflower seeds gives good results as a substitutes for milk for infants suffering from infantile eczema (atopy).

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Monday, 25 April 2016

RYE provides flexibility to the arteries


Rye

RYE IS A GRAIN that has adapted well to the cold lands of Northern Europe.It is more resistant to cold and weeds than wheat,so its
cultivation does not requires as much attention. However, it has a drawback: it is easily attacked by ergot, a poisonous fungus that
produce the alkaloid ergotamine. Fortunately, there are available means in modern agriculture to prevent ergot.

World rye production is approximately 37 million metric tons, some 16 times less than that of wheat. However, every year there is less.
Regrettably, Northern Europeans are eating more white bread, which is softer but less healthful,the and reducing the use of rye.

PROPERTIES AND INDICATIONS: Rye is similar to wheat in composition, but

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Guava Reduces hypertension and cholesterol

Guava

THE AZTECS OF MEXICO called the guava "sand fruit" because of the peculiar consistency
of its pulp filled with seeds. Nevertheless, in spite of this minor inconvenience to eating it fresh, its delicate aroma and outstanding
health properties have made the guava popular on the five continents.

PROPERTIES AND INDICATIONS: The guava is low in proteins, fats (less than 1% each) and carbohydrates (6%), but is noteworthy because
of its supply of:

Vitamin C: With 183mg/100g, the guava is among the richest fruits in this vitamin. Only the acerola and the brier hip are higher.There are varieties of guava reaching 979mg/100g. The greatest concentration of vitamin C is in the pulp that surrrounds the seeds just below the peel. The guava also contains small quantities of organic acids such as citric acid and malic acid, whcih facilitate the absorption of the vitamin C and give the fruit is typical acidic taste.
Carotenoids: These are substances that transform to vitamin A and have a powerful antioxidant effect within the cells. The guava's richness in carotenoids is 79 ug RE, which means that 100 g of vitamin A. Those varieties with reddish pulp are the richest in carotenoids and contains lycopene, the same carotenoid found in tomatoes.

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PEAR Effective blood pressure controller

PEAR

THE PEAR is a fruit with very deep roots in European civilization. There is archeological evidence of its dietary use three thousand years before the birth of Christ. Ancient Greco-Roman medical and botanical writers already knew its nutritive and medicinal values well.

When eaten at their peak of ripeness, pears are among the sweetest and most succulent of fruits. But it is not easy to find them like this in markets. Contrary to apples,pears do not keep well: A pear that is hard and green today, tomorrow is overripe and unfit to eat. Storing pears in the refrigerator allows them to be kept a few days more than at room temperature but even then, they cannot be kept long.

PROPERTIES AND INDICATIONS: Pears are noted for their content of sugar (12.7%), while they are lacking in proteins (0.39%)and fats (0.4%). The most abundant of these sugars is fructose or levulose, which makes them well tolerated by diabetics.Pears contain small amounts of vitamin C,E,and B. The most important of minerals they contain are potassium, magnesium, andiron. They are also a good source of trace elements such as copper and manganese, and in lower proportion,zinc. The pear's vitamin and mineral content is slightly greater than that of apples.

The pear is also a good source of vegetable fiber(2.4%) an amount that is slightly less than the apple (2.7%). In contrast to the apple, the pear contains a greater amount of insoluble fiber rich in lignin (the material that makes wood and wheat bran hard). Soluble fiber is re effective against cholesterol, while the insoluble is a more effective laxative.

In terms of non-nutritive components, the pear contains a lower proportion of organic acids than the apple and a greater proportion of
tannins. These responsible for the absorbent and anti-inflammatory effect of pears.
The pear is also diuretic, remineralizing, a mild astringent, and refreshing. These are its primary medical indications:

HYPERTENSION: The pear's capacity to lower blood pressure has been known since antiquity. This attributed to its diuretic effects. Today it is known,as well, that the pear contains no sodium, a mineral that tends to retain water within the body, thus increasing blood pressure.Additionally, the pear is very rich in potassium, a mineral with the opposite effect of sodium. There are studies demonstrating that the higher the potassium intake, the lower the risk of hypertension. New studies are constantly appearing that relate diet to hypertension of apparently unknown causes.

RENAL FAILURE:The pear stimulates renal function, thus it is a highly recommended fruit in cases of renal failure due to nephritis or nephrosis. In addition to containing no sodium and being very low protein, the pear is a goof source of potassium and produces a mild diuretic effect, all of which benefit renal disorder.
Abundant pear consumption is recommended in cases of cardiac,as well as renal edema(fluid retention).

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Avocado

Avocado Lowers Cholesterol and fights anemia.

The story is told of a student in Mexico City who decided to follow a diet of nothing but avocado to test its nutritional value for himself. To this end he approached the owner of the house where he was staying.

Senora, for next month please give me avocados to eat. The lady answered: If thst is what you wish, then you may leave my house. My daughter and I are very decent and we can't risk our reputation by having you here eating so much avocado.Although this lady knew nothing of nutrition, she did have a clear idea that the avocado is an aphrodisiac, capable of sexual desire. It must have been for some good reason that the ancient Aztees called them ahuacalt, which is Nahuatl (an indigenous Mexican Language) means "testicles".

Today we know that the avocado contains the most vitamin E of any fresh fruit, the vitamin of reproduction. The lady inthe story was not far away from the truth.

PROPERTIES AND INDICATIONS: The composition has several noteworthy features:

Water: The avocado contains a very lo proportion of water (74.2% or less) compared to what is usual for fresh fruit. Other than bananas and olives, no other fruit has less. This indicates that the avocado is a concentrated fruits with high nutritional and caloric capacity that can reach as high as 200kcal/100 g of edible portion in certain varietites.

Fats: Together with the olives, the avocado is among the richest fruits in fats (up to 20% depending on the variety).During
the ripening process the fat content increases. A Study contained an average of 19.2% fat, while in February, one month later, this
figure had risen to 22.8%. The average fat content is around 15.3%.

~Phospholipids: These are fats containing phosphorous in their molecule. They perform very important functions in the nervous system.

~Free fatty acids,in other words, not united to glycerin. These are present in very small amounts, and are partly responsible for

the typical aroma of the fruit. As can be seen, the fats in avocados are of high biological value and are primarily unsaturated. Of course,they contain no cholesterol, as is the case with all plant-based foods.

~Protein: Avocados are among the most protein-rich of fresh fruits, which depending variety, can reach 2% of their weight. They contain all of the essential amino acids, though their proportion is not optimal, as is usually the case with plant-based foods with the exception of soy.In spite of this, avocado protiens are of great value, as much for their amount as for their quantity. This value is multiplied if these proteins are combined with other vegetable proteins thanks to the phenomenon of supplementation.

EXCESS CHOLESTEROL: An avocado paradox was revealed in 1960 when W.C. Grant discovered that eating this fruit, so rich in fats, actually lowered blood cholesterol levels. These first studies were conducted by feeding 16 males aged 27 to 72 various amounts of avocado(one-half to one and a-half a dya). Half of the subjects showeda reduction in cholesterol level. No subject showed any increase.

CIRCULATORY DISORDERS: Avocados can not be more highly recommended for cases of arteriosclersis, hypertention, and coronary heart disease in general. This is due, in addition to their interesting hypolipidemic (reduction of fat level in the blood) action, to the fact that they contains little sodium and abundant potassium.Anemia:The iron in avocados is relatively well assimilated. Therefore eating them is encouraged for all those needing additional iron,such adolescents (particularly girls)and pregnant women.Avocados should be included i diet of all who are anemic because of blood loss or lack of iron.

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Yam Nourishes and lowers triglycerides

Natural health talk tips

Although this article deals only with the common or white yam, there are many other edible tubers that bear the name "Yam".

-Other species of genus Dioscorea.
-Jicama, a tuber similar to the yam of the botanical family convolvulanceae
-Taro and tania of the botanical family Araceae, which are found in Southeast Asia.

PROPERTIES AND INDICATIONS: Common or white yams as well as other similar tubers called yams,are staple food in many tropical regions because of their richness in carbohydrates in the form of starch (23.8%). However because they require much effort to grow and rather poor in proteins, the Yam is being progressively replaced by sweet cassava and sweet potatoes.

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Friday, 6 November 2015

STRAWBERRY The Most Antioxidant Fruit

THE STRAWBERRY grow around the world today are good example of the symbiosis of two worlds.

Strawberry

      They share the benefits found on either side of the Atlantic European explorers introduced American specimens to Europe,which were crossed with Old World varieties.

      The European strawberry is smaller, daintier, and more aromatic than the American variety, which is larger and more resistant, but less sweet.
      The varieties that are cultivated today combine, more or less successfully, the aroma of European strawberries with the size and resistance of the American varieties.

       PROPERTIES AND INDICATIONS: The strawberry is among the fruits with the lowest calorie content (30kcal/100g),lower
even than melon (32kcal). Its protein, fat, and sodium content is also very low.

        Sugars are the most significant nutrient in strawberries, together with modest amount of vitamin C, folates,potassium,and iron, which amount to about 5% of their weight.
        Strawberries are good source of dietary fiber: One hundred grams supply 2.3 of fiber, which represents about one tenth of RDA (Recommended Dietary Allowance) for an adult.

        Although strawberries contain a variety of organic acids, such as salicylic acid (precursor to aspirin) and oxalic acid, their metabolic effect is highly alkalizing.

        The color of strawberries comes from vegetable pigments known as ANTHOCYANIDINES, Which are similar to bioflavonoids.
The anthocyanidines found in certain fruits such as strawberries act as powerful antioxidants, in addition to reducing the synthesis of cholesterol in the liver.
       lipoprotein oxidation, arteriosclerosis, premature cellular aging, and even carcinogenic mutations.
A study carried out at Tufts University in Boston (USA) demonstrated that strawberries have the greatest antioxidant capacity of any fruit, followed by plums, oranges, and grapes.The antioxidant effect of a fruit was evaluated in terms of its ability to neutralize oxidizing FREE RADICALS.These "aggressive" molecules may be generated within the cells themselves as byproducts of metabolic activity, or produced by external contaminants such as tobacco smoke. Free radicals foster

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STRAWBERRY The Most Antioxidant Fruit