Recipe column- Buttermilk

Recipe column/Drinks
Buttermilk:1 green chilly,A small bunch of coriander washed and cleaned, 1 inch ginger, Cocunut 1 tablespoon(optional)Grind all the ingredents into a smooth paste.Mix it to the buttermilk and add salt, a pinch of cumin powder, a dash of pepper powder and a dash of asafoetida powder.If the buttermilk is not sour add a teaspoon of lemon juice or vinegar.A delicious low fat drink for fitness freaks.

Recipe column- Brinjal Pulipu kootu

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Health tips-Super Fruits

Health Tips – Super Fruits
Kiwi : Tiny but mighty This is a good source of potassium, magnesium, Vitamin E & fiber. Its Vitamin C content is twice that of an orange.
Apple : An apple a day keeps the doctor away? Although an apple has a low Vitamin C content, it has antioxidants & flavonoids which enhances the activity of Vitamin C thereby helping to lower the risks of colon cancer, heart attach & stroke.
Strawberry : Protective Fruit Strawberries have the highest total antioxidant power among major fruits & protect the body from cancer causing, blood vessels clogging free radicals. Orange: Sweetest medicine Taking 2 –4 oranges a day may help keep colds away, lower cholesterol, prevent & dissolve kidney stones as well as lessen the risk of colon cancer. Watermelon: Coolest Thirst Quencher Composed of 92% water, it is also packed with a giant dose of glutathione which helps boost our immune system. They are also a key source of lycopene–the cancer fighting oxidant. Other nutrients found in watermelon are Vitamin C & Potassium.
Guava & Papaya: Top awards for Vitamin C They are the clear winners for their high Vitamin C content. Guava is also rich in fiber which helps prevent constipation. Papaya is rich in carotene, this is good for your eyes.

MORNING FOODS

MORNING FOODS Midnight to Noon -- Best 7 am to 9 am
NUTS almonds apricot kernels brazil cashews, roasted carob coconut filbert hazel macadamia pecans pine nuts SWEETENERS maple syrup honey	FRUITS apples apricots avocado banana cherries dates guava mango nectarines olives papaya pears persimmons plantain plums tamarind	CITRUS FRUITS (Eat alone, best around 10:00 am) grapefruit kumquats lemons limes oranges tangerines OILS almond apricot avocado coconut cream olive walnut

At sunrise, the sun's rays first shine on the treetops. The fruits and nuts that grow on these trees are thus vitalized for nourishment as morning foods--they are energetically aligned with the body's morning nutritional needs. The nutrients available from the fruits and nuts that receive the sun's first rays are just the right nutrients for our bodies in the morning hours. Even the pH of our digestive system is correlated with these foods.

Breakfast is the most important meal of the day, and the almond is the most important morning food. Almonds contain protein and all essential minerals for the human body. Almond = "all world [al-mond], container of the 144 elements." When almonds are the first thing in your stomach after arising, they set the hydrochloric acid tolerance for the day, providing all-day protein digestion. When almonds are eaten first, they are efficiently digested since stomach acids are concentrated after the nightly fast. (If you leave hydrochloric acid alone in your stomach, the saliva and hydrochloric acid would become toxic.) Presoak organic raw almonds in distilled water overnight for quick germinal action. When soaked, almonds act as protein plus nitrogen.This protein helps your blood sugar stabilize throughout the rest of the day. Eat one almond per ten pounds of bodyweight, more if you want to gain weight and less if you want to lose weight.

Apples, peaches, plums, kiwi and bananas are among the morning fruits. Eating soaked prunes for breakfast provides iron, potassium, and dietary fiber. (Always soak dried fruits before eating.) In addition, kiwi fruit (or cherries, papaya, mango, peach) provides the necessary vitamin C to assimilate the iron from the prunes.

Citrus fruits do not combine well with other foods, with one exception: almonds can be eaten with oranges.

Another "fruit" choice is the avocado. If have avocado for breakfast, skip the other fruits--they don't combine well with the avocado.

"Fruits are not night foods. They should be eaten in the morning, because they are an eye-opener, a tonic, the eliminators of waste that has been produced in your body during sleep." Dr. John T. Richter

Remember that brown rice is a neutral food that can be eaten all day. One idea for breakfast is brown rice containing pine nuts and slices of avocado, olive, and umeboshi plum. Add a dash of cayenne to jazz it up and promote salivary flow.

 

The chemistry of your blood also affects how your body metabolizes foods. This is a simplified list of morning foods that are NOT beneficial for each blood type:
BLOOD TYPE:	A	AB	B	O
FOODS TO AVOID:	bananas brazil nuts cashews coconuts mangoes olives, all oranges papayas pistachios plantains tangerines tea, black	almond extract avocado bananas coconuts filberts guava mangoes olives, black oranges persimmons pomegranates prickly pear starfruit tea, black	almond extract avocado cashews cinnamon coconuts filberts olives, all persimmons pine nuts pisatchios pomegranates prickly pear starfruit	apple juice avocado brazil nuts cashews cinnamon coconuts coffee olives, all oranges pistachios plantains tangerines tea, black vanilla
"If you don't know your blood type, don't monkey around with nutrition." Adano Ley

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South Indian Menu-Simply Vegetarian
Specially for those who are fed up and disgusted with daily menu's entremetses like sambar and rasam are for sure to find some yummy, uncomplicated and easy to prepare dishes that tickles your taste buds, relishes and appealing to your sense of taste.

Recipe column- mor kulambu

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Recipe column- Mor kootu

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drinking water on empty stomach

Ads by Google    ways2invest   globalinformationcentre  ways4forex  ways2finance
 

 

DRINK WATER ON
EMPTY STOMACH
KEEP THE WATER IN A COPPER VESSEL OVERNIGHT

 

It is popular in Japan today to
drink water immediately after waking up every morning. Furthermore,
scientific tests have proven a its value. We publish below a description
of use of water for our readers. For old and serious diseases as well as
modern illnesses the water treatment had been found successful by a
Japanese medical society as a 100% cure for the following diseases:

 

Headache, body ache, heart system,
arthritis, fast heart beat, epilepsy, excess fatness, bronchitis asthma,
TB, meningitis, kidney and urine diseases, vomiting, gastritis, diarrhea,
piles, diabetes, constipation, all eye diseases, womb, cancer and
menstrual disorders, ear nose and throat diseases.

 

METHOD OF TREATMENT

 

1. As you wake up in the morning
before brushing teeth, drink 4 x 160ml glasses of water

 

2. Brush and clean the mouth but do
not eat or drink anything for 45 minute

 

3. After 45 minutes you may eat and
drink as normal.

 

4. After 15 minutes of breakfast,
lunch and dinner do not eat or drink anything for 2 hours

 

5. Those who are old or sick and
are unable to drink 4 glasses of water at the beginning may commence by
taking little water and gradually increase it to 4 glasses per day.

 

6. The above method of treatment
will cure diseases of the sick and others can enjoy a healthy
life.

 

The following list gives the number
of days of treatment required to cure/control/reduce main diseases:

 

1. High Blood Pressure - 30 
days

 

2. Gastric - 10  days

 

3. Diabetes - 30  days

 

4. Constipation - 10  days

 

5. Cancer - 180 days

 

6. TB - 90  days

 

7. Arthritis patients should follow
the above treatment only for 3 days in the 1st week, and from 2nd week
onwards - daily.

 

This treatment method has no side
effects, however at the commencement of treatment you may have to urinate
a few times.

 

It is better if we continue this
and make this procedure as a routine work in our life.

 

Drink Water and Stay healthy and
Active.

 

This makes sense .. The Chinese and
Japanese drink hot tea with their meals ..not cold water. Maybe it is time
we adopt their drinking habit while eating!!! Nothing to lose, everything
to gain...

 

For more info and comments blog on   Ways2fitness

Why Banked Blood Goes Bad - Sent Using Google Toolbar

Why Banked Blood Goes Bad

Monday, Oct. 08, 2007 By ALICE PARK

Donated blood sits on a blood bank shelf.

Sean Justice / Corbis

 

It's been called the gift of life, but for many of the five million patients who receive blood transfusions every year, it can actually do more harm than good.

 

It's a problem that doctors have been wrestling with for several years, as study after study shows a disturbing spike in heart disease and death in patients receiving transfusions. The trend affects almost every group of critically ill patients — from trauma sufferers in the ER to heart attack victims, patients with anemia and those undergoing chemotherapy. This increase in death and heart disease, doctors say, is unrelated to infectious blood-borne diseases or allergic reactions that often follow transfusions. "After you control for sickness and all sorts of things, patients who receive transfusions still have more heart attacks. It makes no sense," says Dr. Jonathan Stamler, a professor of medicine at Duke University Medical Center.

Logically, and medically, patients who need transfusions — those with low blood counts — should benefit immediately from a transfusion of new oxygen-laden red blood cells. Yet many get sicker. Puzzled by the paradox, Stamler and his colleagues decided to look more closely at banked blood — to figure out whether it underwent certain changes that turned it from life-saving in the donor to potentially deadly in the bag.

Their finding, reported this week in the Proceedings of the National Academy of Sciences: nitric oxide (NO). A workhorse of the blood, the gas helps red blood cells ferry oxygen to tissues and props open tiny vessels to allow freer blood flow. It turns out that within hours of leaving the body, levels of nitric oxide in the blood begin to drop, until, by the time donated blood expires after 42 days, the gas is almost nonexistent. "The reality is that we are giving blood that cannot deliver oxygen properly," says Stamler, lead author of the study. "Many patients who are getting blood are being put at increased risk."

Previous trials have shown that heart disease patients, for example, who receive a blood transfusion to help restore oxygen to deprived tissues, have a 25% chance of having a heart attack and an 8% chance of dying within 30 days; similar patients who do not get transfused have an 8% chance of a cardiac event and a 3% chance of death. Stamler hypothesizes that without NO, red blood cells cannot drill their way into tiny blood vessels; rather, they pile up in narrow passageways, blocking blood flow instead of increasing it and hampering the heart.

Blood transfusions alone may not be directly responsible for these health hazards, but data from other recent studies have been enough to convince physicians to change their so-called transfusion trigger. Doctors have traditionally waited until the patient's hematocrit — the proportion of the blood made up of red blood cells — drops below the normal range of 45% to 55% before transfusing. Now, doctors prefer to wait longer, until it falls below 30%. "There is still a lot of controversy about the trigger," says Dr. Lynne Uhl, a transfusion specialist at Beth Israel Deaconess Hospital, "but the growing data has reinforced the practice that it's okay to let the patient's hematocrit drop lower before transfusing."

Wouldn't it be more effective if banked blood could simply be improved? Stamler's study suggests it can: by replacing nitric oxide in stored blood, Stamler showed that the risk of heart attack and death from transfusion dropped dramatically, at least in mice. And there's reason to believe such replenishment could work in human patients as well; already, premature babies born with lung and respiratory problems are placed in NO-rich environments to ensure that their still developing tissues get the oxygen they need to grow properly. For now, the American Red Cross, which oversees 14 million units of banked blood, is waiting for additional study results before changing any of its processing and storage practices.

But why stop there? Stamler argues that it might be possible to supercharge the NO content in blood and use it as a treatment for everything from heart disease to angina to diabetes. "We all want to open up blood vessels, and blood knows how to do that," he says. "The opportunities to manipulate the system to do even better are now available." And that would truly make giving blood the gift of life.

Grape Consumption Improves Antioxidant Capacity in Humans

Grape Consumption Improves Antioxidant Capacity in Humans

FRESNO, Calif., Oct. 12 A side of grapes with that burger? It is probably a good idea based on health research findings presented at the Second International Symposium on Human Health Effects of Fruits and Vegetables in Houston, Texas this week. The symposium presented evidence that high antioxidant foods should be consumed with each meal to prevent periods of post-meal oxidative stress. Oxidative stress is linked to aging and the onset of chronic diseases. Antioxidants are known for their ability to neutralize free radicals that are generated by an array of environmental stresses on the body -- from natural processes to external assaults such as smoking and pollution. Among the fruits specifically highlighted as beneficial were grapes, which, after consumption resulted in almost double the amount of recommended total antioxidant capacity needed to counteract the deficit associated with consuming 1000 calories of food. Dr. Ronald L. Prior of the USDA's Arkansas Children's Nutrition Center, widely recognized as a pioneer of the ORAC (Oxygen Radical Absorbance Capacity) technique for measuring antioxidant capacity in foods, shared his findings regarding the natural state of oxidative stress in the body that results from eating a meal and the ability to counteract it in humans following consumption of certain fruits. Prior showed that the metabolic process of digesting a meal with no antioxidants -- just fat, carbohydrate and protein -- causes a decline in antioxidant capacity of the blood which creates a temporary state of oxidative stress. This deficit can be prevented by consuming high antioxidant fruits such as grapes, which in this study provided almost double the amount needed to bring the body back in balance following the meal. His work also showed that some fruits that typically score high in antioxidant content, may not significantly impact oxidative status in the body. The key is "bioavailability," the body's ability to process and use the antioxidants. "This research reinforced the fact that grapes are a great source of beneficial antioxidants that are bioavailable and able to improve antioxidant status in humans," said Kathleen Nave, president of the California Table Grape Commission. "Based on this research, one easy, proactive step that people can take to help safeguard their health is to eat high antioxidant fruit -- like grapes -- with their meals." The International Symposium on Human Health Effects of Fruit and Vegetables is a scientific forum in which approximately 300 scientists, nutrition and medical professionals, industry representatives, commodity groups, and legislators from 38 countries gather to exchange information on the latest advances in science relating to the health-maintaining properties of fruits and vegetables. The goal of the conference is to facilitate discussion between the agricultural, nutrition and health sciences, and to advance the science related to foods for health. The conference is hosted by the Vegetable and Fruit Improvement Center of the Texas A&M Agriculture in Houston, Texas. SOURCE California Table Grape Commission

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