Showing posts with label BE A VEGAN. Show all posts
Showing posts with label BE A VEGAN. Show all posts

HEALTH BENEFITS OF FIGS

Fig fruit is low in calories. 100 g fresh fruits provide only 74 calories. However they contain health benefiting soluble dietary fiber, minerals, vitamins and pigment anti-oxidants that contribute immensely for optimum health and wellness.

Dried figs are excellent source of minerals, vitamins and anti-oxidants. In fact dried fruits are concentrated sources of energy. 100 g dried figs provide 249 calories.
Fresh figs, especially black mission, are good in poly-phenolic flavonoid anti-oxidants such as carotenes, lutein, tannins, chlorgenic acid...etc. Their anti-oxidant value is comparable to that of apples at 3200 umol/100 g.  In addition, fresh fruits contain adequate levels of some of anti-oxidant vitamins such as vitamin A, E, and K. Altogether these phyto-chemical compounds in fig fruit help scavenge harmful oxygen derived free radicals from the body and thereby protect us from cancers, diabetes, degenerative diseases and infections.

Also research studies suggest that chlorogenic acid in these berries help lower blood sugar levels and control blood glucose levels in type-II diabetes mellitus (Adult onset) condition.
Fresh as well as dried figs contain good levels of B-complex group of vitamins such as niacin, pyridoxine, folates and pantothenic acid. These vitamins function as co-factors for metabolism of carbohydrates, proteins and fats.

Dried figs are excellent sources minerals like calcium, copper, potassium, manganese, iron, selenium and zinc. 100 g of dried figs contain 640 mg of potassium, 162 mg of calcium, and 2.03 mg of iron. Potassium in an important component of cell and body fluids that helps controlling heart rate and blood pressure. Copper is required in the production of red blood cells. Iron is required for red blood cell formation as well for cellular oxidation.
figs
figs
figs

ELLAGIC ACID

Ellagic acid is a naturally occurring substance found in almost 50 different fruits and nuts (like red raspberries, strawberries, blueberries, grapes, pomegranates, and walnuts).

In plants, ellagic acid is present in the form of ellagitannin, which is ellagic acid bound to a sugar molecule. It belongs to the family of phytonutrients called “tannins” and is viewed as being responsible for a good portion of the antioxidant activity of these fruits and nuts.

Ellagic acid is considered a potent antibacterial and antifungal, and it protects the liver. European medical studies also demonstrate that ellagic acid lowers the incidence of birth defects, promotes wound healing, and reduces heart disease. It has also shown positive attributes in esophageal, prostate, and colon cancer.
ELLAGIC ACID
ANTICANCER SUPERFRUITS

4 NATURAL ANTIBIOTICS

When it comes to antibacterial agents, natural medicine really shines. While there are hundreds of natural antibiotics of varying degrees of strength, here are some of my faves:
1. Oregano Oil – The King of natural antibiotics, study after study proves the effectiveness of oregano oil. Three volumes of research by Paul Belaiche found that oregano oil killed 96% of all pneumococcus bacteria, 92% of all neisseria, proteus, and staphylococcus bacteria. Some strains of neisseria are responsible for diseases like gonorrhea or meningitis. Proteus is a type of intestinal infection, and staphylococcus is the culprit in some types of food poisoning. Oregano oil eliminated 83% of streptococcus and 78% of enterococcus, which are linked with strep throat, scarlet fever, rheumatic fever, toxic shock syndrome, cystitis, wound infections, and anorexia.

2. Olive Leaf Extract – Olive leaf, like many other natural antibiotics, is also a good antiviral, making it an excellent choice when the nature of the microbe is not completely known. Drs. O. and B. Lee at the Department of Biomedical Science at CHA University in Korea, found that olive leaf extract was potent against various microbes. Additionally, their research showed olive leaf exhibited free radical scavenging abilities. Free radicals are linked with aging and disease.

3. Garlic – A natural antibiotic, antifungal, and antiviral agent, garlic is a great addition to your diet, particularly at this time of year. While garlic contains potassium and germanium, two minerals that are critical to good health, it is best known for its sulphur compounds, particularly allicin. These are the main phytochemicals that boost immunity and act as natural antibiotics. So, ladies and gentlemen, start chopping – garlic that is. It’s time to throw some fresh garlic into your favorite soup, stew, chilli, stirfry, meat or veggie dish. Forget garlic powder. Most of its health benefits are long gone.

4. Green tea – One of the active ingredients in green tea, epigallocatechin gallate (EGCG), has been identified in research as an effective agent against certain strains of oral bacteria. Since green tea has many other health benefits, including an impressive ability to break down excess fat in the body, it’s a great natural antibiotic to add to your daily diet. For best results, be sure to swish it around in your mouth.
4 natural antibiotics

BLOOD TONICS

If you are blood deficient and if you have ever had your blood drawn and looked at through a microscope, you will see something quite interesting. Either your red blood cells are plump, round and healthy, or they are distorted, full of parasites or they are not well oxygenated. Some of the most successful green tonics that will bring the oxygen back to your blood cells and restore them, creating plump, round, healthy and vibrant. This tonic is very special. Please try to drink it at least 3 times a week, and daily if you have deficient blood.

  1. 6 ALFALFA Leaves, fresh
  2. 1 SPINACH (1 cup, packed)
  3. 1 PARSLEY (1 cup, packed)
  4. 1 CUCUMBER (unwaxed, English)
  5. 6 CELERY (6 ribs from the stalk)
  6. 6 DANDELION (leaves)
  7. 1 LIME (large with skin)

This is one of the most powerful, super low glycemic TONICS you can take for your blood. We have seen miracles in people's bloodwork in just weeks.

blood tonics

MIGDALELE (ALMONDS)

Migdalele conţin nutrienţi benefici pentru sănătatea noastră. Consumate în stare naturală, neprăjite, sunt extrem de bune pentru foarte multe afecţiuni şi mai ales profilactic. Laptele de migdale are 6 beneficii recunoscute:

  1. În curele de slăbire – datorită aportului scăzut caloric
  2. În afecţiuni ale inimii – ajută la o bună irigare a inimii şi la o bună circulaţie a sângelui
  3. În diabet – nivelul scăzut de zahăr din laptele de migdale este transformat în energie
  4. În osteoporoză – laptele de migdale conţine valoarea de calciu zilnică şi 25% vitamina D, nutrienţi care duc la întărirea oaselor la femei, bărbaţi, copii şi nou născuţi. Vitamina D ajută în imunitatea celulară, duce la scăderea riscului de osteoporoză şi previne chiar boala Alzheimer.
  5. În îngrijirea pielii – fiecare pahar de lapte de migdale conţine vitamina E. Nutrientul este antioxidant şi ajută la reglarea vitaminei A, acţionând ca un nutrient care îmbunătăţeşte calitatea pielii.
  6. În afecţiuni oculare – nivelul moderat al vitaminei A influenţează direct vederea

Cum arată migdalul

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Cum arată migdalele

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Cum arată untul de migdale

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Cum arată laptele de migdale

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CARVING FRUITS

Sculptura în fructe sau legume este o artă dar şi o pasiune a multora. Se învaţă destul de uşor. Trebuie puţină imaginaţie, unelte foarte ascuţite şi răbdare multă. Rezultatele sunt uluitoare. La foarte multe restaurante sunt folosiţi artiştii care sculptează fructele şi legumele pentru a da un aspect deosebit salatelor prezentate clienţilor. În Tucia, sculptura în pepene verde şi galben este ceva obişnuit. În schimb, în Malayezia şi Filipine se practică un altfel de aranjament, cu ornamente florale efectuate din felii subţiri tăiate în diferite forme şi asamblate pe farfurii. carving fruitscarving fruits
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 carving fruits carving fruits
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 carving fruits
carving fruits

BUSUIOCUL (THE BASIL)

Proprietăţile sănătoase ale BUSUIOCULUI sunt atât de puternice încât această plantă reprezintă un posibil protector împotriva radiaţiilor, având în vedere substanţele conţinute, care duc la protejarea celulelor şi la oxigenarea acestora. ULEIUL DE BUSUIOC aplicat pe răni ajută la prevenirea infecţiilor bacteriene. Cei care suferă de artrită pot folosi această plantă datorită proprietăţilor sale anti-inflamatorii puternice. Uleiul de busuioc sau frunzele acestuia folosite în infuzie ajută în tratarea următoarelor afecţiuni: Constipaţie, crampe la stomac, indigestie, infecţii datorate răcelilor, gripă, astm, tuse convulsivă, bronşită şi inflamarea sinusurilor.

Basil’s health properties are so potent that it is showing promise as a possible protector against radiation damage due to powerful flavonoids orientin and vicenin which help to shield your cell structures against oxygen damage. Basil oil can be applied to wounds to help prevent bacterial infections. Arthritis sufferers may also find relief from basil due to its powerful anti-inflammatory properties. Basil oil or leaves made into a tea may also assist in the following: Constipation, stomach cramps, indigestion, cold, flu, asthma, whooping cough, bronchitis and sinus infections.
AntistressAnti-imbatranire

GREEN, BLACK, WHITE AND RED TEA

green tea
Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over cured leaves of the tea plant, Camellia sinensis. After water, tea is the most widely consumed beverage in the world. It has a cooling, slightly bitter, and astringent flavour that many people enjoy.
green teagreen tea
green tea
Tea likely originated in China during the Shang Dynasty as a medicinal drink. Tea was first introduced to Portuguese priests and merchants in China during the 16th century. Drinking tea became popular in Britain during the 17th century. The British introduced tea to India, in order to compete with the Chinese monopoly on tea.
green teagreen teagreen tea
green teagreen tea
Tea has historically been promoted for having a variety of positive health benefits, and recent human studies suggest that green tea may help reduce the risk of cardiovascular disease and some forms of cancer, promote oral health, reduce blood pressure, help with weight control, improve antibacterial and antivirasic activity, provide protection from solar ultraviolet light, increase bone mineral density, and have "anti-fibrotic properties, and neuroprotective power." Additional research is needed to "fully understand its contributions to human health, and advise its regular consumption in Western diets."

Consumption of tea (especially green) is potentially beneficial to health and longevity given its antioxidant, flavanols, flavonoids, polyphenols, and catechins content. Tea catechins have known anti-inflammatory and neuroprotective activities, help to regulate food intake, and have an affinity for cannabinoid receptors, which may suppress pain, nausea, and provide calming effects.

Consumption of green tea is associated with a lower risk of diseases that cause functional disability, such as “stroke, cognitive impairment, and osteoporosis” in the elderly.
Tea contains L-theanine, and its consumption is strongly associated with a calm but alert and focused, relatively productive (alpha wave dominant), mental state in humans. This mental state is also common to meditative practice.

The phrase "herbal tea" usually refers to infusions of fruit or herbs made without the tea plant, such as rosehip tea, chamomile tea, or rooibos tea. Alternative phrases for this are tisane or herbal infusion, both bearing an implied contrast with "tea" as it is construed here. (Source: Wikipedia)

What is Black Tea?

Black tea is withered, and fully oxidized. Chinese and most Eastern Asians refer to fully oxidized teas as "Red" tea because of the bright golden-red colored infusion. Major production areas of black teas stem from India, China, Sri Lanka, and Africa offering varying degrees of taste profiles. The legend goes that during the 17th century, a cargo of green tea from China arrived after a very long journey. Because of this, the tea had fermented during the journey and the British, not being tea connoisseurs, enjoyed the taste of the tea and re-ordered it from China. In order to make black tea, the fermentation process must be completed.
black teablack tea
black tea

What is White Tea?

The organic white tea is only harvested for a few weeks each year in the northern district of Fujian, China. The process of white tea is quite minimal which includes drying and withering almost immediately after picking. Some refer to white tea as a “raw” tea. The secrets of the teas withering process varies from region to region in Fujian and depends on climate conditions and family traditions. White tea gets its name from a silvery type down that cover the leaves and buds, known as “Hao.”
green tea

What is Green Tea?

Green tea leaves are plucked then immediately cooked to prevent oxidization. The heating process differs greatly depending on the region and the tea maker’s techniques. In general Japanese greens are generally quickly deep steamed resulting in a bright green infusion. While Chinese greens are often pan, or wok roasted to neutralize the natural enzymes, then dried which generally results in a pale green color. Green tea is not fermented.
green teagreen tea
green teagreen tea
What is Red Tea? Red tea also known as Rooibos
In the West, the more common meaning for "red tea" is Rooibos, which is actually a type of tisane or herbal infusion. Rooibos is a naturally caffeine-free herbal "tea" with a red color and a sweet, woodsy, earthy flavor that some say is similar to black tea. Due to its sweet flavor, Rooibos is used in many dessert tea blends. "Red tea" is the original name for "black tea," and it is used in the East because, in China, teas sometimes are named for the color of their infusions. Rooibos is not from the tea plant. It is a plant that only grows in South Africa, in the Cederberg mountains, to the north of Capetown. The indigenous people first harvested and fermented the wild rooibos plant over 300 years ago. This reddish infusion with a subtle, sweet, fruity flavour is still considered to be the national drink of South Africa. Rooibos is caffeine free and rich in antioxidants; it also has anti-spasmodic and relaxing qualities. The plant can be brewed for longer without having a tart taste as it has a lower level of tannins than other teas. It can be drunk at any time of day.
green tea
What is Pu-Erh Tea?
The history of Pu-erh tea can be traced back to the Eastern Han Period. Trade in Pu-erh tea began in the Tang Dynasty, became famous during the Ming Dynasty and was popularized in the Qing Dynasty. The administrative district of Pu-erh Fu was established in this area in 1729 AD during the reign of Emperor Yongzheng in the Qing dynasty. Pu-erh and its raw materials from various tea mountains were gathered along the Ancient Tea Route to Pu-erh, and then conveyed by caravan to Beijing, Tibet, Southeast Asia and Europe.  Pu-erh in Recent Times During the period from the latter reign of the Qing Dynasty and the early stage of the Republic of China, economic growth the Yunnan Region led to a gradual shift in the prodcution from the Six Ancient Tea Mountains on the northern banks of the Mekong River to other tea mountains south of the river centered on Menhai County. They are: Menghai, Mengsong, Nannuo, Nanqiao, Bada and Jingmai. Pu-erh undergoes a unique fermentation process where microbes act on the tea leaves causing the leaves to darken and change the flavor profile. Over time this method increases the value of the pu-erh tea like a fine wine. Various conditions and environmental factors can transform the tea drinker's experience of pu-erh through a taste bud tour of bold rich flavors, smooth, fruity, peaty, grassy, musky, herbal and earthy delights.
green tea
The History of Tea
According to the Chinese legend, in 2737BC, a few leaves were taken from a tree, beneath which the Emperor Shen Nong sat. They were mixed with a little water to quench his thirst. The Emperor enjoyed this new experience and thereby invented tea.
Originally, tea came from the southern province of Yunnan in China. The tea was at first seen as a therapeutic drink under the Western Han dynasty (206BC - 24AD). Under the Eastern Han period of the dynasty, tea became a daily part of the emperors and aristocratic people’s lives. However, it was only under the Tang dynasty (618 - 907) that tea became more widely available, first in the form of compressed pieces that would be reduced into powder before being mixed with boiling water, and then eventually mixed with salt and spices. Under the Song dynasty (920 - 1279) tea took the form of a powder that was added to simmering water, like a type of soup. It was not until the Ming dynasty (1368 - 1644) that tea took its current form; tea leaves that were infused in water.

From the 10th century, China started to export its tea, first to neighbouring countries and then to Europe. In 1606, tea was first exported to Holland by boat. It was then in 1653 that France and England discovered the delights of tea. In 1657, Thomas Garraway started to serve tea in his London coffee house. Tea was an immediate hit, and soon took the place of coffee in British people’s hearts. In the 19th century, China could no longer keep up with the growing demand for tea; the British then introduced their culture in other countries: India in 1834, Ceylan in 1857 and in other Asian and African countries, in Réunion and Argentina.

WONDERFUL TEA POTS
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tea pot
tea pot
tea pot
tea pot
tea pot
tea pot
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tea pot
tea pot
tea pot
tea pot
tea pot
tea pot
tea pot
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