11 Reasons You Should Drink Apple Cider Vinegar Every Day

You may think that is impossible Apple Cider Vinegar to offer so many benefits. But, it’s true.

Consuming ACV daily is a sure way to improve your health and your life.

Organic, raw, unpasteurized and unfiltered ACV is one of the oldest and most beneficial remedies.

It is rich in raw enzymes and bacteria that are responsible for the many health benefits.

We will present you 11 reasons why you should consume ACV every day.

Always mix 1 tablespoon of ACV with 8 ounces of water, because if you drink ACV straight it may burn the oesophagus. You can always add raw honey if you don’t like the taste.

 

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1. It Will Help Our Body Maintain a Good Alkaline pH Level

For better health, our bodies need to be more alkaline. A small change in our pH can have a big effect on body functioning.

When consumed ACV becomes alkaline. If we keep our bodies more alkaline, we naturally keep the levels of energy up and also, the body is able to fight all diseases and illnesses.

2. Drinking ACV Helps in Regulation of Blood Sugar

According to a study of Dr Carol Johnston, professor and director of the Nutrition Department at Arizona State University, drinking ACV at mealtime reduces postprandial glycaemia and increases satiety, both metabolic effects that benefit people with having issues with pre-diabetes and diabetes.

The scientists found that consuming 2 tablespoons of ACV mixed with water before bedtime lowered levels of blood sugar of 4-6 % by morning.

3. Drinking ACV Helps Lower Blood Pressure

ACV contains potassium, which helps with a balance of sodium levels and keeps the optimal blood pressure. This way it reduces the risk of heart disease.

ACV also contains magnesium, which relaxes the walls of the blood vessels and lowers the blood pressure.

4. Drinking ACV Improves Heart Health

ACV increases good cholesterol or HDL and helps control triglycerides.

It contains chlorogenic acid – the antioxidant that protects LDL cholesterol particles to oxidise, a core step in the process of disease of the heart.

5. It Promotes Healthy Detoxification of the Liver and Other Organs

ACV helps in the body detoxification and that way keeps the balance of the body’s pH. The researchers discovered that it specifically detox the liver and helps stimulate circulation.

Other benefits are: helping in the healing processes of the skin, cleansing the lymph nodes, breaking up mucus. The healthy lymphatic system successfully removes the toxins and that way the body has a better immune system.

6. Drinking ACV Eliminates Candida Overgrowth

Consuming ACV can help in eliminating Candida. Candida can cause many health issues, including fatigue, poor memory, headaches, depression, yeast infections and sugar cravings.

ACV is fermented with useful yeast that acts as a prebiotic, helping the good bacteria to grow.

7. Drinking ACV Eases Digestive Ailments

ACV can help bloating, indigestion, gas and heartburn. ACV contains healthy acids like isobutyric, acetic, propionic and lactic acid that aids control the growth of bacteria and unwanted yeast in the stomach.

This is not a case if you have an ulcer.

8. Drinking ACV Accelerates Weight Loss

Consuming 2 teaspoons of ACV with 16 ounces of water may boost weight loss.

Participants in one study, who consumed ACV for 3 months managed to lose weight and also waist circumference, abdominal fat and triglycerides.

9. Drinking ACV Can Help to Prevent Osteoporosis

ACV assists in the nutrient absorption of calcium, which is an essential mineral that helps in osteoporosis prevention. By consuming ACV daily you will strengthen your bones.

10. Drinking ACV Slows the Ageing Process

The antioxidant properties of ACV help in premature ageing by slowing down this process. The key role in this is the ACV’s ability to keep the stability of the alkaline and acid balance in the body.

11. It Assists In the Fight against Free Radical Damage

Free radicals kill a variety of germs and that way fight infections. But when we have an overproduction of free radicals, then a lot of problems can show up.

Overproduction of free radicals can cause damage to cell membranes, tissues or even DNA because antioxidant nutrients or enzymes can handle them. All of this may result in diseases as ulcers, arthritis, emphysema and immune disorders.

ACV is rich in antioxidants that help the reducing of free radicals in the body. 

Do you have any experience with drinking ACV? How do you find a taste of this beverage (some people don`t like it)? 

http://www.healthylifestylezone.com/11-reasons-you-should-drink-one-tablespoon-of-apple-cider-vinegar-every-day/

Pumpkin and Health

10/6/2016 1:36:00 PM, By Pura Botanica 

Pumpkin bread, pumpkin pie, pumpkin spice and even pumpkin beer. With October’s arrival, pumpkin season is finally here! While pumpkins may seem frightening in their Jack-O-Lantern state, they are actually one of the most nutritious fruits out there. That’s right, pumpkins are actually fruits and they are loaded with antioxidants and disease-fighting vitamins. We’ve rounded up a list of some of the greatest health benefits of these superfood gourds.

Image by https://pixabay.com/

Keep Eyesight Sharp

Did you know that just one cup of cooked, mashed pumpkin contains over 200% of your recommended daily intake of Vitamin A? This is why pumpkins are great for helping to keep your eyesight sharp, especially in dim light. Pumpkins are also rich in carotenoids, the compounds that give them their bright orange color, including beta-carotene, which the body then converts into Vitamin A for additional eyesight protection. 

Can Help With Weight Loss

When it comes to weight loss, pumpkin is not often the first thing that comes to mind. However, with 3 grams of fiber for every cup, it can keep you feeling full for longer hours with fewer calories. Fiber-rich diets tend to help people eat less and therefore shed a few pounds. If you are one who is looking to lose some weight, try adding pumpkin into your diet for quick results.

May Reduce Risk of Cancer

Just like the sweet potato, the carrot and the butternut squash, pumpkins boast the antioxidant beta-carotene, which may play a major role in cancer prevention, according to a study done by the National Cancer Institute. They found that food sources high in beta-carotene seem to help more than simple supplements. Even more reason to scoop up some pumpkin seeds for your next meal.

Promote a Healthy Mind

Pumpkin seeds are rich in the amino acid tryptophan, which is the famed ingredient in turkey that many believe brings on the post-Thanksgiving snooze. While experts agree that it’s likely overeating rather than tryptophan that puts you to sleep, there is no doubt that the amino acid is important for the production of serotonin, a major player when it comes to controlling your mood. Just a small handful of pumpkin seeds may help your outlook stay bright. 

Image by https://pixabay.com/

Treat Intestinal Worms

Pumpkin seeds can help your body get rid of nasty gut parasites that can make you sick, according to licensed pharmacist of Living Well Magazine, Debbie Edson. She states that “They have traditionally been used for this purpose by Native Americans and even today pumpkin seeds are used to treat tapeworms in some parts of Africa.”

Pumpkin: It’s that time of year. While most pumpkin-flavored treats should be added to the once-in-a-while list, pumpkin itself is actually one of the healthier foods of the season and now you know why. Next time someone mentions pumpkin spice, it’s OK to be totally obsessed with this season’s superfood. 

Source:http://www.motherearthliving.com/food-matters/pumpkin-and-health-zb0z1609  republished from Pura Botanica https://www.purabotanica.com/, oryginal tittle: Beyond the Latte: Pumpkin and Health.

Do you only enjoy pumpkins on Halloween or enjoy eating them as well? 

Have you tried any good meal made from pumkin? 

Unlocking the benefits of cloves

One of my favourite winter spices, cloves are often pushed to the edge of your plate. They are mostly used to flavour dishes but seldomly eaten whole. But if you’d know about their impressive qualities, you’d agree they deserve more attention.

Looking back, cloves were probably first used by Chinese emperors to hide bad breath. Over the years, cloves grabbed a prominent place in traditional Chinese medicine and Ayurveda to treat nausea, digestive disorders and flu. The clove tree which is native to Indonesia bears dry, aromatic flower buds which are used as a spice. These unopened, pink buds are picked and dried till they turn brown. They can be used whole or ground. When cooked or soaked in water, they tend to become soft and flavourful. Cloves have a long shelf life and this flowering spice will last you almost a year if stored away from light and moisture. Powered cloves tend to lose their flavour faster.

The sweet aroma sparks memories of the good things about winter - frosted windows and cloves swirling in a hot cup. The pungent and peppery flavour leaves you with a warm fuzzy feeling – just what you need during those chilly days.

The active component of cloves is the eugenol oil. This oil makes up about 60-90% of each clove and it acts against bacteria, viruses and fungi. The oil is known for its antiseptic, anesthetic, aromatic and astringent properties.

According to Dr. Ashutosh Gautam from Baidyanath, “Clove oil is one of the richest sources of antioxidants. In aromatherapy, it is used as an antiseptic and pain reliever especially for toothaches and stomach pain. It is often mixed with other oils to treat various disorders. For instance, those who have troubled sleep can apply some warm clove oil along with sesame oil on the forehead to feel calm and relaxed.”

To make clove infused oil at home, start with toasting a table spoon of whole cloves over medium heat. This helps in mobilizing the volatile oils and makes it easier to extract them. Lightly tap the heads to crack them open and add them to a cup of olive oil or coconut oil. Alternatively, you can grind them and place the powder in a cheesecloth and dip it in the oil jar. Seal with a lid and let it sit for 10 to 15 days but don’t forget to shake it every couple of days. For a stronger flavour you can use more cloves or let them steep for a longer time. Strain and it’s good to use. Since clove essential oil is very potent in nature, it's best to dilute it.

In Ayurveda, cloves are said to be kaphahar which means that they have the ability to balance the kapha dosha. Kapha governs the structure and fluid in the body. Its primary function is protection. Being carminative in nature, it helps in improving digestion. A carminative is any herb or preparation that prevents the formation of gas in the gastrointestinal tract or helps with expulsion. Therefore, it is suggested you add cloves while cooking foods like kidney beans or black gram that tend to cause flatulence. I simply love the wonderful spiciness it adds to everything.

At home, using cloves for clearing up cold has been an ancient natural remedy. You can sip away the symptoms of flu and congestion with a healing brew of cloves, cinnamon and some whole cardamoms infused in tea. You can even inhale the vapours of cloves or clove oil and then sit back and breathe easy. From my grandmother’s treasure trove of home remedies, cloves are great to clear acne and blemishes. Make a paste with cloves, some honey and a drop of lime. Leave it on for 15 minutes and rinse off for glowing skin. Moreover, clove oil is very effective in treating dry and itchy skin. Another clever use of cloves was when she would toss some in the wardrobe and other places to cover up odours.

The strong, spicy scent can do wonders even while cooking meats like fish or pork where the fleshy smell may put some people off. I usually like to stick some cloves in an onion bulb and use it to stir my soup. That gives it a warm and intense flavour.

Shivangana Vasudeva , NDTV, Modified: December 17, 2015 16:31 IST

http://food.ndtv.com/opinions/unlocking-the-benefits-of-cloves-1256037

Mixing Honey and Garlic is Best For Your System

Sep 29, 2015

For centuries, people used natural remedies to boost their immune system. Nowadays, we tend to forget to boost our immune system and react after we are already ill.

The trick, however, is to provide your immune system with the tools and assets to fight illnesses. And when it comes to natural remedies, honey and garlic are on the top of the list of home and natural remedies you can find in your kitchen.

Honey and Garlic

These two ingredients look like total opposites but mix them together, and the result is one of the best mixtures to boost your immune system. The best way to maximize the potential of the mixture is to add raw honey into crushed garlic.

You can also use whole parts of the garlic, but crushing the garlic releases the natural enzymes into it and allows the enzymes to reach the maximum potential.

Health Benefits of Honey

Raw honey has been used in the medicine for centuries. Different cultures have a different use for the precious gem that is high in antitoxins and antiseptic. Honey is an excellent natural remedy thanks to the high amount of minerals, vitamins and enzymes it packs.

Honey also can be used to fight free radicals, serving as an antioxidant. In just one tablespoon, honey packs more vitamins and nutrients than most super foods. You can even say that a spoon of honey per day is better than the famous premise, “an apple per day keeps the doctor away”.

In the 20th century, honey was discarded from medicine due to the popularization of antibiotics, but some people still prefer it as an alternative medicine.

Health Benefits of Garlic

The first association people get when garlic is mentioned is probably Dracula and fighting vampires. But garlic is one of the healthiest foods you can get. For thousands of years, garlic has been used as a medicine by different cultures.

Ancient Egyptians, for example, used garlic as a medicine to treat ailments and infections. In Ancient Greece, athletes at the Olympic Games consumed garlic in an effort to enhance their performances.

Even Romans gave garlic to their soldiers and workmen. In India, ayurvedic physicians prescribe garlic as a medicine for rheumatism and prevention of heart diseases. In China, even from ancient times garlic has been used as a remedy for high blood pressure.

Nowadays, garlic is used to improve heart function, fight fungal infections and help us maintain regular blood pressure. But the most frequent use is to fight common flu and cold.

Honey and Garlic Sauce

The combination of sweet and sour gives this sauce an ideal taste, making it popular with dishes such as chicken wings. To prepare the sauce peel one head of garlic and then chop it and squeeze it.

Crush it until you get a transparent mixture. Now it is the time to add honey and you need approximately 200 grams of raw honey. Stir, and then put the mixture into a jar. You can keep the jar in the fridge, and consume half a spoon per day to boost your immune system.

The recommended dose is three doses of half a spoon per day. You can also add lemon or ginger tea for maximum health benefits.

Honey and roasted garlic

For the second mixture of honey and garlic, you can throw in some other healthy ingredients. For starters, you need 250 grams of honey and 10 cloves of fresh garlic.

Also included on the ingredient list is dry white wine (approximately 30ml), olive oil, fresh rosemary, cracked white peppercorns, and little sea salt.

Peel the garlic and stir with olive oil and white wine. Preheat the oven while you prepare the mixture. Place the stirred garlic on a baking paper and then on an oven dish. Sprinkle some salt and add rosemary springs.

Close the package with the baking paper and place it in the oven. Wait for 15 minutes, or wait until the smell of the garlic occupies the kitchen. After you extract the garlic from the baking paper, smash it with a fork.

Now, add honey and stir until you get a composite mixture. Pour the mixture into a jar and take one tablespoon per day. Your honey and garlic mixture can last two months.

http://www.gbcghana.com/1.7258169 

Diet and cancer - acrylamide, artificial sweeteners, green tea, soy, tomatoes and vitamin supplements

There are often stories in the media about certain foods or nutrients that are supposed to increase or decrease the risk of cancer. On the balance of evidence, it's unlikely that specific 'superfoods', on their own, could directly affect the risk of cancer, but some of the stories are still controversial.

Here, you can read about some of the stories you may have read or heard about, and find out our take on the evidence.

For information about other controversial topics, like mobile phones, power lines, stress and much more, go to our Cancer Controversies section.

Acrylamide

In 2002, Sweden’s National Food Agency reported that many foods contain high levels of a chemical called acrylamide. International public concern followed since acrylamide is known to cause cancer by damaging DNA. This substance is produced when starchy foods are heated to high temperatures, and is found in foods such as chips, crisps and some bread.

Later studies in people found that the levels of acrylamide in most food are far too low to cause cancer. Many studies found that acrylamide has no impact on the risk of several different cancers, including breast, bowel, lung, brain and testicular cancers. Even food industry workers, who are exposed to twice as much acrylamide as other people, do not have higher rates of cancer. There have been some indications that acrylamide could be linked to higher risks of ovarian and womb cancers, but the evidence for this is limited and inconsistent, so we can’t be sure if this link is real.

In 2014, a draft report was released by the European Food Safety Authority, which said that although there is not enough evidence to show acrylamide could cause cancer in people, the levels of acrylamide people may get from food could still be a cause for concern. They called for more research to better understand the levels of acrylamide in people’s foods and how this might affect health, and they will be finalising their recommendations in 2015. But at the moment, there is still little concrete evidence linking acrylamide and cancer in people.

Artificial sweeteners

Artificial sweeteners are used in a wide variety of foods and drinks. Almost everyone in developed countries consumes them, whether they know it or not. Because of this, any potential cancer risks would be very far-reaching. But overall, studies on artificial sweeteners have found that they do not increase the risk of cancer.

Saccharin is one of the best studied of the artificial sweeteners. Some studies in the 80s found that it could cause bladder cancer in rats. Because of this, the Canadian government banned saccharin, and the American government warned that it could cause cancer. We now know that these effects were specific to rats and not relevant to humans. Bladder cancer risks are the same even in diabetics, who use sweeteners more frequently, and in people who lived through WWII, when saccharin use was high.

Aspartame, another type of sweetener, was also the subject of a cancer scare. This was because of an article linking it to rising brain tumour rates. This article had very little scientific basis and many later studies showed that aspartame, like saccharin, was safe for humans.

Another study in rats raised the alarm again but the European Food Safety Authority (EFSA) found that the study had some major flaws. The EFSA’s report concluded that aspartame does not increase the risk of cancer below the daily recommended level. Even people who consume a lot of sweetened foods take in well below this amount.

Large studies looking at actual people have now provided strong evidence that artificial sweeteners are safe for humans. For example, one study looked at almost half a million people and found that aspartame does not increase the risk of leukaemia, lymphoma or brain tumours. New generation sweeteners seem t be safe, however we will continue to monitor studies.

Green tea

Some studies have found that green tea could reduce the risk of many cancers including cancers of the breast, prostate, mouth, foodpipe, stomach and bowel. The most promising studies were done in Asian countries. Studies in Western countries have mostly found no effect on cancer risk. These differences may be because Asians drink large amounts of green tea while people in Western countries drink mainly black tea.

Green tea contains high levels of a group of chemicals called catechins. Because of the way it is prepared, green tea contains 3-10 times more catechins than black tea. Laboratory studies on cells have shown that catechins could block the growth of cancers. They prevent DNA damage by mopping up free radicals, blocking the growth of tumour cells and stopping the activation of cancer-causing chemicals.

We still need more evidence from large-scale studies and clinical trials to prove that green tea could help to prevent some cancers.

Soy

The soybean is a staple part of East Asian diets and the evidence around the benefits or harms of soy is mixed. Some studies have linked eating soy products, such as tofu, soymilk or miso, to reduced risks of breast, prostate and bowel cancer, while others show no reduction in risk. 

The studies that have shown a significant reduction in risk of cancer have looked at Asian populations, where the diet is high in soy. In 2014 a large study across Japan showed that soy didn't affect the risk of womb (endometrial) cancer. The much smaller amounts eaten by Western populations are unlikely to have any benefits.

Soy contains a group of chemicals called isoflavones. In our bodies, these act like mild versions of the hormone oestrogen. Many human cancers, such as breast cancer, are linked to high levels of this hormone. So some scientists believe that by taking the place of our own oestrogen, soy isoflavones can reduce the risk of hormonal cancers. Others are concerned that for the same reasons, isoflavones could actually increase the risk of some cancers.

Clinical trials are needed to say for sure if soy reduces or increases the risk of cancer.

Tomatoes

Tomatoes contain a chemical called lycopene. This is found in all forms of tomatoes and tomato products including fresh, tinned, paste, juice and ketchup. Lycopene is a powerful antioxidant and mops up free radicals that could damage DNA.

It is unclear if lycopene could actually reduce the risk of prostate cancer. A large study of 47,000 men found that eating 2-4 weekly servings of tomatoes reduced prostate cancer risk by a quarter. And the EPIC study found that people who have the highest levels of lycopene in their blood have lower risk of advanced types of prostate cancer, but no decreased risk of developing prostate cancer overall.

However, not all studies agree and there are questions still to answer. For example, we still don't know how large a dose of lycopene you would need to reduce the risk of cancer. Even so, eating lots of tomatoes can help you get your recommended five portions of fruit and vegetables a day. They are also an excellent source of vitamins A, C and E.

Vitamin and mineral supplements

Vitamin supplements do not have the same benefits as getting naturally-occurring vitamins in your food. It is thought that in fruit and vegetables, vitamins and nutrients interact with other chemicals to produce positive effects. On their own, they could be much less beneficial.

Several clinical trials have looked at the effects of vitamin supplements on cancer risk. Some of these have found that very high doses could actually increase the risk of cancer. An organisation called the Cochrane Collaboration first carried out a review of the evidence in 2008, which was updated in 2012 and now includes the results of 78 clinical trials of vitamin supplements. It found that these supplements, far from prolonging a person's life, either have neutral or harmful effects.

The best way to get your full range of vitamins and minerals is to eat a healthy, balanced diet, with a variety of fruit and vegetables. Supplements do not substitute for a healthy diet, although some people may be advised to take them at certain times in their lives. For example, doctors may advise women who are planning to have a baby to take a daily 400-microgram supplement of folic acid. And dark-skinned or elderly people may need to take vitamin D supplements since they need more sun exposure than other people to make enough vitamin D.

Aronia berry, 'the healthiest fruit in the world,' hits the High Street

A berry reckoned to be the healthiest fruit in the world will soon be available in Britain's shops for the first time. 

The aronia is a 'superfood', richer in anti-cancer antioxidants than raspberries and more modern imports such as the goji and acai.
It even has three times the level of antioxidants found in blueberries. Now a six-year plan by Marks & Spencer to cultivate the berries in Scotland has come to fruition and they will be in its stores from Monday. 

The plant is native to North America, where early settlers gave it the name 'chokeberry' because it is so sharp when eaten raw. 

The aronia berry – which is similar in appearance to a cranberry – is also said to help ward off heart disease. 

American Indians believed it was a good aphrodisiac. 

The move to grow the plant in the UK will satisfy environmentalists, because it will be more ecologically sound to transport the berries to M&S shops than if they were imported. 

Because it needs damp, mild conditions in which to grow, it is an ideal crop for parts of Scotland. 

The introduction of the aronia berry has also been influenced by Britain's Polish population – it has long been popular in their home country. 

The introduction to shop shelves of the aronia berries will feed the growing demand for 'superfruits'. 

M&S has seen a 40 per cent increase in sales of blueberries in the past year. 

Its berries specialist Emmett Lunny said: 'We are proud to bring one of the healthiest berries to the High Street.'

The berries, which contain high levels of vitamin C, are too tart and sharp to be eaten raw, but are ideal for sauces in summer puddings or on cheesecakes, or blended into juices and smoothies.

The store group will be the first major High Street chain to stock the fruit, which it is selling for £1.99 for a 220g pack. 

The berries are being grown by Thomas Thomson in Blairgowrie, Perthshire.

http://www.dailymail.co.uk/health/article-1050077/Aronia-berry-healthiest-fruit-world-hits-High-Street.html