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Caraway Uses – What To Do With Caraway Plants
March 21, 2019 01:25 PM
Author: Darrell Miller
Subject: Caraway Uses – What To Do With Caraway Plants
Caraway — a relative of such culinary staples as cumin, fennel and dill — has a number of different applications in the kitchen and beyond. Caraway typically grows from Europe to parts of Western Asia, and is a biennial herb with a natural sweetness to it. Widely associated with rye bread, caraway seeds can be used to flavor a variety of pork, fish and vegetable dishes, including sauerkraut. The leaves and roots can be eaten as well, and the essential oil can be added to cosmetics.
- This biennial herb is a plant that originated from Europe as well as Western Asia.
- The leaves of the caraway are eight inches in length, and they somewhat resemble carrots.
- The flavor of the caraway plant is regarded as sweet and almost like tasting licorice.
"There are a plethora of caraway uses, primarily for use in cooking but also to cure medical woes."
Read more: https://www.gardeningknowhow.com/edible/herbs/caraway/what-to-do-with-caraway-plants.htm
9 Things You Should Be Eating If You Want to Lose Weight
August 18, 2017 12:14 PM
Author: Darrell Miller
Subject: 9 Things You Should Be Eating If You Want to Lose Weight
While different dieting fads forever come and go, there are certain staples of healthy eating that will always be relevant to a successful weight loss journey. For example, while it may sound counterintuitive at first, fats are an important part of a balanced diet—so long as they are healthy fats like the kind found in avocados. In place of carbohydrates, there are many creative substitutes available like zucchini noodles and spaghetti squash. Foods with few ingredients are also reliable safe bets for healthy eating.
- Dieters can get less caloric, filling and fiber-rich pasta options by saying no to the enriched versions, in favor of lentils, chick peas, zucchini and spaghetti squash noodles.
- Plant proteins, like chick peas and beans are highly nutritious, cardiac friendly and cholesterol-lowing options, besides being as filling as meat.
- Lower bad cholesterol and satisfy cravings with good fats, like avocados, tuna, salmon, olive and flax seed oil and nuts.
"Low-cal condiments like salsa, hot sauce, and mustard are an easy way to add a kick to many dishes."
Read more: http://www.womansday.com/health-fitness/nutrition/g3141/what-to-eat-to-lose-weight/
VERY USEFUL HOMEMADE STAIN REMOVAL! THE RESULTS WILL SURPRISE YOU!!
March 20, 2017 04:44 AM
Author: Darrell Miller
Subject: VERY USEFUL HOMEMADE STAIN REMOVAL! THE RESULTS WILL SURPRISE YOU!!
Everyone who has tried to remove a stain also knows how hard they are to remove. There are so many different products on the market which claim to remove stains, some work better than others. Most, if not all, commercial stain removers offered on the store shelves contain toxic chemicals which could harm you, your family, or your pets. Besides the danger of a small child or pet drinking a liquid cleaner, there are dangers due to inhalation or skin exposure during normal use. The solution to this problem is to use a simple, natural, non toxic alternative. Simply mix 3.3 ounces white vinegar, 3.3 ounces liquid salt, 3 and 1/3 ounces mineral water and put the mixture into a clean spray bottle. Spray the solution on the stain, leave to soak for 15 minutes and then scrub the stain with a brush. Older stains may need a longer soak or you may repeat the process until the stain is removed. https://www.youtube.com/watch?v=yuR7pujfz0Q&rel=0
- Retail stain-removers are often chemical-laden and pricey, while home alternatives are natural and often require simple inexpensive home staples.
- A combination of white vinegar, liquid soap and mineral water can be applied to many stains.
- Use less, or more time, depending on how old and stubborn the stain is, then brush and repeat as required until the stain is gone.
"Stains are created frequently in our everyday life, as we stain or clothes, furniture, and even car seats."
Why vegetarian staples like beans and peas are more filling than meat
December 20, 2016 12:59 PM
Author: Darrell Miller
Subject: Why vegetarian staples like beans and peas are more filling than meat
Legume-based meals have been shown to keep you feeling fuller longer than meat based products. Protein-rich legumes contain more fiber than mean based products which help you feel full longer. There are many legume recipes available to try if you are looking for something without meat that will keep you from feeling hungry.
- You'd probably guess a slab of meat would keep you satiated for hours longer than a dish full of beans. But, you'd be wrong, according to a new study from the University of Copenhagen.
- Legume-based meals (think: beans, peas, lentils), researchers say, are more satisfying and better at staving off hunger than a meat-based dish made of pork or veal.
- The high-protein legume meal kept the men fuller longest; it delayed hunger and created a greater amount of fullness compared to the high-protein meat and low-protein legume patties.
"The men also self-reported changes in hunger before they ate and every half hour after for three hours."
Why Vitamin D Is Extra Important for Athletes
December 18, 2016 12:59 PM
Author: Darrell Miller
Subject: Why Vitamin D Is Extra Important for Athletes
Vitamin D is one of many essential substances that our bodies need to function properly. It should be one of the easiest vitamins for us to get since it is provided by the sun. However, recent culture has lead us to spend more time inside, which makes it more difficult. This vitamin helps our bodies maintain bone, immunity, and brain health as well as having many other benefits. It has also been linked to less inflammation and pain, which can be very helpful for athletes. If you suffer from these issues, you may need to check your vitamin D intake.
- Vitamin D is so essential for our existence that our bodies have evolved to get it from the sun, the only nutrient source that’s available on almost every square inch of the planet.
- Much of the nutrient is stored in our adipose tissue, so more body fat means less is available for use.
- Some supplements, even staples like multivitamins and fish oil, still come with their fair share of controversy. Vitamin D isn’t really one of them.
"Vitamin D has been linked to reduced inflammation and pain, a lower risk of fractures, and an increase in muscle protein and type II muscle fibers."
The Top 15 Natural Appetite Suppressants
December 07, 2016 10:59 AM
Author: Darrell Miller
Subject: The Top 15 Natural Appetite Suppressants
It is often difficult to control your appetite. We all wish there was a pill or supplements that would make it easy to control cravings. JetFuel Accelerator adds to our list as one of our top appetite suppressing supplements. Obesitrol placed on our list because of its impressive ingredients. Animal Cuts is designed and formulated by Universal Nutrition to create 9 different complexes earning itself a place on this list.
- Try as you might to resist the temptation of damning diet foods, sometimes hunger prevails and you find yourself elbow deep in a bag of chips.
- Combat temptations to derail your diet by ensuring you have healthy drinks, foods, and spices in your office and home.
- Try these 15 essential appetite-suppressing staples like whey protein and ginger root to stamp out hunger and keep your diet on track.
"These supremely healthy drinks, foods, and spices can curb your hunger, help you lose more weight, and stick to your diet plan."
How Much Protein Should You Eat?
November 05, 2016 01:48 AM
Author: Darrell Miller
Subject: How Much Protein Should You Eat?
Protein is the major staples of a strong diet along with carbohydrates and fats. Eating them in the proper proportions will help you to lose weight or maintain a healthy weight. Despite what you may have heard, most people don't have a problem getting enough protein. The more important thing to focus on is eating the right protein.
So how much protein per day should you eat? The USDA, in their My Food Pyramid guidance system, suggests 0.8g - 1.2g of protein per kilogram of body weight daily. So what the heck does that mean? To determine this for yourself, multiply your weight by 0.45, and that gets you your weight in kilograms. So an 180 lb. The male would weigh 81 kilograms. Multiply that by 0.8 - 1.2 and that person would need about 65g-100g of protein per day.
Proteins are made up of amino acids, one of the main building blocks in our body. They are even found in our DNA. Many are produced by the body (called non-essential amino acids), but others are only obtained from food called essential amino acids. You can get these necessary amino acids from supplements, but the best source is food.
Why are these amino acids so important in burning fat?
Amino acids combine to create structural proteins in the body. Without them, we wouldn't be able to repair and build muscle tissue, which helps keep our metabolism high and helps us burn fat - even resting. Amino acids come from protein sources. If you don't eat enough protein in your diet, you lack the amino acid combination's to keep your body functioning properly.
There are many sources of protein, but not all are good for you. Some protein-rich food also contains a lot of saturated fat. So, you need protein sources that are low in saturated fat but high in the proteins that the body needs to break down and retrieve the essential amino acids.
Here are some examples of lean proteins:- Red meat - Red meat is full of protein. Leaner cuts such as eye of the round will come with less fat. Grass-fed beef is the best when you can find it because it contains fewer hormones and other unhealthy byproducts.
-Fish - Certain fish and shrimp contain protein, as well as other nutrients like omega-3 fatty acids (a member of the "good fats" category). They are good for heart health and overall well-being. Try salmon, mackerel, trout, or tuna.
July 28, 2008 03:47 PM
Author: Darrell Miller
As a society we are undoubtedly suffering from a lack of dietary fiber. Although it is true that we are constantly warned that diets low in fiber can actually kill us, most of us continue eating the way we always have. Our diets are full of empty calories, refined foods, sugar, and very little when it comes to whole foods. As far as fiber is considered, many of us believe that a daily bowl of cereal is more than enough fiber. Sadly, the food in many of our houses consist of white flour products, cooked and canned vegetables, cookies, chips, all of which are fiber-less and artificially altered from their original state, making them less and less like actual food. The typical American eating habits have led to issues of chronic constipation, intestinal gas, bowel disorders, and a variety of infections all leading to colon cancer.
If we want to increase our fiber intake, we must first recognize what exactly fiber is, where it is found, and how it works. A lot of us would not even recognize certain foods in their whole, natural state. For the most part, whole foods from plants offer us a great amount of dietary fiber. Although food producers add natural and synthetic fiber to foods, they cannot improve on the natural fiber that is found in plants. Since ancient times, whole grains have been considered staples of the diet were consumed by the lower-class societies who could not afford the fatty, sweet, high protein diets of the upper class.
It is no coincidence that as our intake of fiber decreased, certain bowel diseases including colon cancer and diverticulitis increased. Physicians of the 19th and early 20th centuries prescribed the worse possible treatment for these bowel disorders, which was eating a bland, highly refined diet. Now today, there are over 85,000 cases of colon cancer that have diagnosed in our country each year, with the number growing.
The science of fiber began in the early 20th century, when studies were initiated on the laxative action of bran, as well as other subjects. Researchers in the sixties noticed that certain diseases, which were devastating our societies, were relatively rare in third world communities. It was concluded that all the diseases of our civilization were caused by our over-consumption of sugar and refined carbohydrates. Thankfully, the medical establishment has become more aware nowadays.
Today we know that the condition of the colon is related to all body systems and can influence numerous chronic diseases, which include cancer. A bacterial flora imbalance may be the cause of many diseases, with this condition being referred to as autointoxication. Autointoxication is caused by the array of poisons that an unhealthy colon can harbor and is based on the belief that what you eat determines the kind of bacteria which will inhabit your bowel.
It has been found that we rarely replenish the good flora by eating good sources of acidophilus and routinely kill the friendly bacteria by using antibiotics and other drugs and alcohol. This creates the perfect habitat for pathogenic bacteria to flourish and leaving our colons as a toxic waste dump. Intestinal microflora can be altered by increasing your intake of dietary fiber in as little as two weeks. Since fiber affects several vital metabolic processes, eating enough of it is extremely important in maintaining good health and preventing disease.
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Olive, With a Twist – The Leaves of the Olive Tree are as beneficial to our health as the
October 07, 2006 02:59 PM
Author: Darrell Miller
Subject: Olive, With a Twist – The Leaves of the Olive Tree are as beneficial to our health as the
Olive, With a Twist – The Leaves of the Olive Tree are as beneficial to our health as the famous oil.
Okay class, its time for a beneficial botanicals pop quiz. Raise your hands—how many people here know that olive oil is good for you? The whole room not surprising. Now, how many know that olive leaf is also good for you? There are not quite so many hands up this time. Let the lesson begin.
The olive tree occupies a prominent place in ancient history and no wonder: olives and the oil hey contain were (and are) dietary staples in the Mediterranean world. (The Greeks were so enamored of the olive tree that they ascribed its creation to the goddess Athena.) But the leaf of this venerable tree has also made historical appearances, generally as a folk remedy for bringing down fevers. The mechanism behind that action didn’t come to light until scientists were able to isolate a substance called oleuropein, responsible for both the bitter taste of uncured olives and the tree’s hardy nature and resistance to bugs and bacteria.
In the laboratory oleuropein extract has been as tough on many of the bacteria and viruses that plague human beings as it is on the olive tree’s natural enemies, a finding which helps explain why olive leaf has traditionally worked as well in fighting fevers (a sign of infection). Various types of rhinovirus (common cold), influenza and herpes virus have been numbered among oleuropein’s victims, along with the bacterial bad guys Escherichia coli (a strain of which can cause food poisoning) and staphylococcus aureus (the prime suspect in many hospital acquired infections).
Viruses are especially difficult to vanquish—antibiotics, as anyone suffering from the flu can tell you, don’t touch these tiny marauders. Olive leaf’s power lies in its ability to thwart viruses from replicating; now replication means no new viruses, which means no spread of infection. Olive extract can also incite immune system cells into gobbling up harmful micro-organisms.
In addition to thwarting microbes, olive leaf promotes better circulatory health. The white-coat crowd has discovered that oleuropein extract relaxes constricted arteries, which results in reduced blood pressure. And olive not only reduces blood sugar (glucose) levels but also serves as an antioxidant, a substance that can mop up harmful molecules known as free radicals. Given that oxidation plays a key role in the development of diabetic complications, both actions make olive leaf an intriguing option for people with diabetes. What’s more, oxidation also affects LDL cholesterol, turning it into the bad stuff that clogs arteries; olive leaf appears to interfere with this insidious process. This triple action-the ability to reduce blood pressure, glucose and LDL oxidation—may give olive leaf an important role in fighting metabolic syndrome, a cluster of health woes that helps fuel the worlds epidemic of cardiovascular disease.
The latest news from the olive grove: what boosts your blood may also benefit your bones. French researchers, intrigued by the low occurrence of osteoporosis among people who consume olive-heavy Mediterranean diets, found that female rats who received oleuropein showed less inflammation-induced bone loss than those fed standard rat chow (Clinical Nutrition 2006 online).
Surprised to learn that the olive trees leaf is just as valuable as its fruits? It’s true-and olive leaf deserves to go straight to the head of the class. --Lisa James.
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The Skinny on Fats - Omega-3, Omega-6, Omega-7, Omega-9
October 04, 2006 04:53 PM
Author: Darrell Miller
Subject: The Skinny on Fats - Omega-3, Omega-6, Omega-7, Omega-9
Health experts keep changing the storey on fats. First we were told that polyunsaturated fats were better than saturated fats. Then it was discovered that refined polyunsaturates were favorite targets for free radical attack. Next, monounsaturated fats took center stage and have remained in the spotlight ever since. The Mediterranean Diet, with its high intake of olive and other oils high in monounsaturates, offers several important safeguards against cardiovascular disease, cancer and overall mortality. (Laino, de Largeril, Kokkinos, Trichopoulou). While monounsaturated fats are important for maintaining optimum health and smooth supple skin, it’s the kind of fatty acids and antioxidants they contain that make up the real story.
Dark green unrefined “extra Virgin” olive oil has a delightful full bodied flavor due to its natural antioxidants. Not only are the oils of various olive cultivars distinctive, they all help fight arterial plaque buildup. (Visioli) Olive oil has a long history in Europe as both food and medicine, and carbon dating of seeds found in spain have shown that the use of olive oil dates back 8,000 years. Gourmet chefs usually prefer particular oils for various uses in making dressing, marinades, and sauces for dipping. Olive orchards have now achieved a status second only to that of vineyards.
Macadamia nut oil is another designer oil that is fast gaining a reputation among chefs and health experts. The nuts originated in Australia where they were staples in the diets of the Aborigines. In 1881, they were introduced in Hawaii and in the 20th century, made their way to California where several cultivars are now grown. Like olive oil, macadamia nut oil is rich in antioxidants and contains the highest levels, greater than 80 percent monounsaturates, primarily polmitoleic (omega-7) than other oils. (Hiraoka-Yamamoto)
Macadamia nut oil products found in mass market are typically refined, with many of the antioxidants removed. The highest levels of antioxidants in macadamia nuts are found in the shells. During cold processing, some of these antioxidants leech into the oil, increasing its antioxidant potential. (Quinn) unrefined and organic oils have a golden color, pleasing nutty aroma and buttery flavor. Scientists have found that macadamia nut oil lowers, LDL cholesterol and triglycerides, and may help prevent stroke. (Yamori, Colquhoun) It is delightful on vegetables, in soups, on popcorn, and as a replacement for butter in baking.
The essential oils (Fish oils, flaxseed, GLA, DHA), which are available as liquid and packaged in black bottles, must be stored in the Refrigerator even when they have not been opened. You cannot heat or cook with them. Essential fatty acid supplements are convenient to take and have specific therapeutic value.
Cardiovascular and Nerves – Consumers have been advised to eat more fish rich in Omega-3 to reduce their risk of cardiobascular disease. However, experts worry that eating several servings of fish each week may not be safe especially during pregnancy, dursing or trying to conceive. Instead they recommend fish oil supplements such as Omega-3 from Algae , Fish oil, and Omega-6 Evening Primrose and Borage oils.
Pain Relief – A blend of cetylated fatty acids including myristate, myristoleate, laurate, oleate, palmitate and palmitoleate appear to be effective in reducing inflammation and pain in arthritis and other inflammatory conditions. (Vanderhaeghe) In a San Diego California study of sixty-four patients with osteoarthritis, an oral preparation of cetylated fatty acids known as celadrin significantly improved range of motion and flexibility. (Hesslink)
Two other studies of osteoarthritis patients at the University of Connecticut, using a topical preparation of Celadrin, showed significantly greater knee stability, improvement in stair climbing ability, balance and strength, and reduction of pain. (Kraemer)
Animal studies at the University of Minnesota have shown that cetylated fatty acids administered either topically or orally are well tolerated and rapidly dispersed throughout the body. (Gallaher) Doses for the oral form are 1500mg three times a day. The topical cream is applied two to four times a day.
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