September 5th, 2007 by Aaks
1. Maintain a low-stress lifestyle. Our bodies were not designed for constant high stress levels. Pray your way out of a high-stress lifestyle. If you get everything else right but still have too much stress - it can destroy your health. Let the peace of God rule in your heart! (If it steals your peace - get rid of it!)
2. Eat close to the original diet - Gen. 1:29 - which is fresh raw fruit, vegetables, nuts & seeds. Plenty of green leafy (no iceberg lettuce) - daily. The higher the percentage of raw produce, the stronger the immune system. Target 60-85%.
3. Drink pure water. Consume about half your weight in ounces daily (120 pound person drinks 60 ounces).
4. To reduce your risk of heart disease, cancer and diabetes, minimize or eliminate: meat, dairy, refined grains, salt and sugar/sugar substitutes. Avoid unclean meats (pork, shellfish, catfish, etc.). When eating meat, choose meat which has been raised in a natural free-roaming environment with a natural diet (i.e. grass-only fed beef) and raised/processed without hormones, antibiotics or chemicals. Use meat more as a condiment instead of main course.
5. Minimize or eliminate stimulants. The most common stimulants are nicotine, caffeine, drugs, salt & sugar. Some herbs are stimulants and for temporary use only.
6. The two most important supplements are: (a) The (8 essential) glyconutrients which cause proper cell-to-cell communication. When the cells communicate properly, they send the healing message along with ‘proper functioning’ messages. No other supplement does for the health of the body what the glyconutrients do and they are not found in our diets today in quantities needed. And, (b) friendly bacteria/probiotics. The average colon flora is 80% bad bacteria/20% good and should be 80% good bacteria/20% bad. Very important for improved health.
7. Guard your environment. Avoid man-made chemicals (on skin, in air you breath, in foods/drinks you consume and on clothing). Get fresh air and sunshine daily. Deliberately oxygenate your body daily. Cancer can’t live in oxygenated cells.
8. Consume fats in the form of raw, unheated, non-hydrogenated vegetable fats - raw nuts & seeds, avocados, coconut, extra virgin olive oil (most other oils have been heated in processing) and fresh ground flax seed daily. Avoid animal fat, hydrogenated fat and heated fat.
9. Eat with the right attitude! Chew your food until it turns to liquid, in a relaxed environment. Eat when hungry but do not idolize food or use it for comfort. Jesus is our comfort - The Living Well. And let Him help you with forgiveness. Forgiveness directly affects our health. Just let it go!
10. Maximize ‘stop and go’! Get plenty of sleep (7-8 hours per day minimum) and exercise regularly - walking, trampoline rebounding, video workouts, etc. Variety is the key to making exercise easier!
By : Karen A. Holmes
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September 1st, 2007 by Aaks
Overview of Stroke
Facts about Stroke
Causes of Stroke
Symptoms of Stroke
Types of Stroke
Diagnosis and Tests of Stroke
Treatment of Stroke
Food as Medicines
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HAVE FEVER
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EAT YOGURT
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Eat lots of yogurt before pollen season. Also-eat honey from your area (local region) daily.
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TO PREVENT STROKE
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DRINK TEA
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Prevent buildup of fatty deposits on artery walls with regular doses of tea. (actually, tea suppresses my appetite and keeps the pounds from invading….Green tea is great for our immune system)
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INSOMNIA (CAN’T SLEEP )
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HONEY
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Use honey as a tranquilizer and sedative.
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ASTHMA
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EAT ONIONS
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Eating onions helps ease constriction of bronchial tubes.
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UPSET STOMACH
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BANANAS - GINGER
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Bananas will settle an upset stomach. Ginger will cure morning sickness and nausea.
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BLADDER INFECTION
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DRINK CRANBERRY JUICE
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High-acid cranberry juice controls harmful bacteria.
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BONE PROBLEMS
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EAT PINEAPPLE
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Bone fractures and osteoporosis can be prevented by the manganese in pineapple.
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PREMENSTRUAL SYNDROME
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EAT CORNFLAKES
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Women can ward off the effects of PMS with cornflakes, which help reduce depression, anxiety and fatigue.
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MEMORY PROBLEMS
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EAT OYSTERS
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Oysters help improve your mental functioning by supplying much-needed zinc.
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COLDS
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EAT GARLIC
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Clear up that stuffy head with garlic. (remember, garlic lowers cholesterol, too.)
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COUGHING
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USE RED PEPPERS
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A substance similar to that found in the cough syrups is found in hot red pepper. Use red (cayenne) pepper with caution-it can irritate your tummy.
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BREAST CANCER
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EAT Wheat, bran and cabbage
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Helps to maintain estrogen at healthy levels.
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LUNG CANCER
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EAT DARK GREEN AND ORANGE AND VEGGIES
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A good antidote is beta carotene, a form of Vitamin A found in dark green and orange vegetables.
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ULCERS
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EAT CABBAGE ALSO
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Cabbage contains chemicals that help heal both gastric and duodenal ulcers.
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DIARRHEA
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EAT APPLES
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Grate an apple with its skin, let it turn brown and eat it to cure this condition. (Bananas are good for this ailment)
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CLOGGED ARTERIES
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EAT AVOCADO
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Mono unsaturated fat in avocados lowers cholesterol.
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HIGH BLOOD PRESSURE
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EAT CELERY AND OLIVE OIL
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Olive oil has been shown to lower blood pressure. Celery contains a chemical that lowers pressure too.
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BLOOD SUGAR IMBALANCE
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EAT BROCCOLI AND PEANUTS
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The chromium in broccoli and peanuts helps regulate insulin and blood sugar.
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Kiwi
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Tiny but mighty. This is a good source of potassium, magnesium, Vitamin E & fiber. It’s Vitamin C content is twice that of an orange.
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Apple
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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 attack & stroke.
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Strawberry
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Protective fruit. Strawberries have the highest total antioxidant power among major fruits & protects the body from cancer causing, blood vessels clogging free radicals. (Actually, any berry is good for you..they’re high in anti-oxidants and they actually keep us young………blueberries are the best and very versatile in the health field……..they get rid of all the free-radicals that invade our bodies)
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Orange
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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.
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Watermelon
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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. (watermelon also has natural substances [natural SPF sources] that keep our skin healthy, protecting our skin from those darn sun rays)
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Guava & Papaya
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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. (also good for gas and indigestion)
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Tomatoes
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Tomatoes are very good as a preventative measure for men, keeps those prostrate problems from invading their bodies
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Overview of Stroke
Facts about Stroke
Causes of Stroke
Symptoms of Stroke
Types of Stroke
Diagnosis and Tests of Stroke
Treatment of Stroke
Posted in Health Care | 1 Comment »
September 1st, 2007 by Aaks
Importance of having Breakfast
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Breakfast can help prevent strokes, heart attack and sudden death. Advice on not to skip breakfast! For those who always skip breakfast, should stop that habit now! Breakfast is the most important meal of the day.
Because the frequency of heart attack, sudden death, and stroke peaks between 6:00 a.m. and noon, with the highest incidence being between 8:00 a.m. and 10:00 a.m.What mechanism within the body could account for this significant jump in sudden death in the early morning hours?
Platelet, tiny elements in the blood that keep us from bleeding to Death if we get a cut, can clump together inside our arteries due to cholesterol or laque buildup in the artery lining. It is in the morning hours that platelets become the most activated and tend to form these internal blood clots at the greatest frequency.
However, eating even a very light breakfast prevents the morning platelet activation that is associated with heart attacks and strokes. Studies performed at Memorial University in St.Johns, Newfoundland found that eating a light, very low-fat breakfast was critical in modifying the morning platelet activation. Subjects in the study consumed either low-fat or fat-free yogurt, orange juice, fruit, and a source of protein coming from yogurt or fat-free milk. So if you skip breakfast, it’s important that you change this practice immediately in light of this research. Develop a simple plan to eat cereal, such as oatmeal or Bran Flakes, along with six ounces of grape juice or orange juice, and perhaps a piece of fruit. This simple plan will keep your platelets from sticking together, keep blood clots from forming, and perhaps head off a potential Heart Attack or stroke.
So never ever skip breakfast
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Provided by: Hussain Bhindarwala
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Don’t after a Meal
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1
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Don’t smoke
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Experiment from experts proves that smoking a cigarette after meal is comparable to smoking 10 cigarettes (chances of cancer is higher).
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2
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Don’t eat fruits immediately
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Immediately eating fruits after meals will cause stomach to be bloated with air. Therefore take fruit 1-2 hr after meal or 1hr before meal.
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3
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Don’t drink tea
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Because tea leaves contain a high content of acid. This substance will cause the Protein content in the food we consume to be hardened thus difficult to digest.
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4
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Don’t loosen your belt
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Loosening the belt after a meal will easily cause the intestine to be twisted & blocked.
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5
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Don’t bathe
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Bathing will cause the increase of blood flow to the hands, legs & body thus the amount of blood around the stomach will therefore decrease. This will weaken the digestive system in our stomach.
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6
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Don’t walk about
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People always say that after a meal walk a hundred steps and you will live till 99. In actual fact this is not true. Walking will cause the digestive system to be unable to absorb the nutrition from the food we intake.
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7
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Don’t sleep immediately
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The food we intake will not be able to digest properly. Thus will lead to gastric & infection in our intestine.
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The World’s 7 Most Potent Disease-Fighting Spices
by www.SixWise.com
Spices can add much more than flavor, color and variety to your favorite foods; many also have unique health-promoting properties. So if salt and pepper are the only spices in your kitchen, you’re missing out on a host of interesting flavors and some potentially potent health benefits.
“There have been many recent studies validating the historic habit of using spices for health benefits,” says Donna Tainter, a food technologist and author of “Spices and Seasonings, A Food Technology Handbook.”
If you’re looking for the most health bang for your buck, these seven spices top the list in terms of taste and disease-fighting capabilities.
Ginger
Health Benefits: The active ingredient in ginger is gingerol, a compound that’s thought to relax blood vessels, stimulate blood flow and relieve pain. It’s commonly used as a digestive aid and contains compounds that ease motion sickness and nausea and inhibit vomiting. This makes it a helpful spice for morning sickness or for people suffering from the side effects of chemotherapy.
Ginger is also an anti-inflammatory, which means it may be useful in fighting heart disease, cancer, Alzheimer’s disease and arthritis. Plus, it’s high in antioxidants that fight all kinds of diseases.
How it’s Used: Ginger can be used freshly ground from the root (see picture) in Asian dishes, as well as in any type of meat, seafood or vegetable dish. Ginger is commonly served along with sushi. Dried ground ginger is typically used in desserts and baking (gingerbread cookies, etc.), and it’s also available candied and pickled. Fresh ginger root can also be used to make a soothing ginger tea.
Interesting Tidbit: The health benefits of ginger were documented over 2,000 years ago!
Oregano
Health Benefits: Two of oregano’s compounds, thymol and carvacrol, have potent antibacterial properties. In fact, a study in Mexico found that oregano was more effective against an amoeba than a common prescription drug called tinidazol.
Oregano is also a potent antioxidant, rich in phytonutrients. On a per gram basis, fresh oregano has:
- 42 times more antioxidant activity than apples
- 30 times more than potatoes
- 12 times more than oranges
- 4 times more than blueberries
How it’s Used: Fresh or dried oregano can be added to Italian dishes, salad dressings, egg dishes, vegetables, meats and more.
Interesting Tidbit: Oregano means “mountain joy” and is sometimes called wild marjoram in Europe. It’s closely related to the herb sweet marjoram.
Cinnamon
Health Benefits: Cinnamon is an anti-microbial food that can stop the growth of bacteria, fungi and yeast. A study in the August 2003 International Journal of Food Microbiology also found that a few drops of cinnamon essential oil added to carrot broth was able to effectively preserve the food and fight pathogenic organisms–all while improving the flavor of the broth.
It also has anti-clotting and anti-inflammatory properties, which help prevent unwanted clumping of blood platelets. And, it may help boost brain function.
People with diabetes should also take note that cinnamon is a useful tool to help control blood sugar. A study in the December 2003 Diabetes Care found that eating one to six grams of cinnamon daily significantly reduced blood sugar levels in people with type 2 diabetes. Meanwhile, it also reduced their triglyceride levels, LDL (bad) cholesterol and total cholesterol levels.
Plus, a study in the February 2004 Hormone Metabolism Research found that this tasty spice appears to prevent insulin resistance even in animals eating a high-fructose diet.
And that’s not all. Cinnamon is a powerful antioxidant. A study in the Journal of Nutrition found that out of all spices, cinnamon is one of the richest sources of disease-fighting antioxidants.
How it’s Used: Cinnamon comes ground and in sticks, and can be used in Mexican, Middle Eastern and other ethnic dishes, curries, vegetables, tea, beverages, and of course, desserts.
Interesting Tidbit: In traditional Chinese medicine, cinnamon is used in a tea along with ginger to fight the onset of colds and flu.
Turmeric
Health Benefits: Curcumin, which gives turmeric its bright yellow color, is thought to be the active ingredient in this spice. It’s a potent anti-inflammatory that studies have found is just as effective as drugs like hydrocortisone, phenylbutazone and Motrin. This spice has been found to be helpful in fighting inflammatory bowel diseases, including Crohn’s disease and ulcerative colitis, rheumatoid arthritis, cystic fibrosis, cancer and Alzheimer’s disease. It’s also shown promise in offering cardiovascular and liver protection.
How it’s Used: Turmeric powder can be added to rice dishes, egg salad, salad dressings, curries, beans and sauces. It has a warm, peppery flavor similar to ginger and orange.
Interesting Tidbit: Turmeric is the spice commonly used in curries that gives them their yellow color. It’s also what makes traditional mustard yellow!
Sage
Health Benefits: Sage is an anti-inflammatory and antioxidant. It contains flavonoids, phenolic acids and oxygen-handling enzymes, all of which give it a unique ability to prevent oxygen-based damage to cells. Sage may be useful in fighting rheumatoid arthritis and other inflammatory conditions, bronchial asthma and atherosclerosis.
Sage also appears to promote better brain function. A study in the June 2003 Pharmacological Biochemical Behavior found that people given sage essential oil extracts had significantly improved recall abilities compared to those given a placebo.
How it’s Used: Sage’s subtle, sweet flavor makes it a very versatile herb. It can be added to soups, sauces, salad dressings, meat dishes, casseroles, vegetables, eggs, salads and more.
Interesting Tidbit: Sage means “to be saved.” Because sage is so effective in protecting oxygen-based damage, several companies have been conducting experiments using sage as a natural additive to cooking oils to extend shelf life and prevent the oils from going rancid.
Red Chili Peppers
Health Benefits: These peppers, which include the popular cayenne pepper, contain capsaicin, an anti-inflammatory compound that helps with pain relief. Chili peppers have been found to help:
- Clear congestion by clearing mucus from the lungs and nose
- Boost immunity
- Prevent stomach ulcers by killing bacteria
- Help with weight loss
- Reduce blood cholesterol, triglyceride levels and platelet aggregation
- Prevent cancers, including stomach cancer
- Relieve pain
How it’s Used: Chili peppers are, of course, great in Mexican dishes, but that’s not all. Try them with other vegetables, tuna salad, chili, corn bread, dips, curries, soups, sauces and more.
Interesting Tidbit: The hotter the pepper, the more capsaicin it contains. Some of the hottest chili peppers out there are the habañero, Scotch bonnet, and jalapeño peppers.
Parsley
Health Benefits: Chief among parsley’s beneficial properties is its ability to fight cancer. Animal studies have shown that it can inhibit tumor formation, particularly in the lungs. It’s also known to neutralize carcinogens including those found in cigarette smoke and charcoal grill smoke.
Parsley is also a rich source of antioxidants and heart-protective nutrients including vitamin C, beta-carotene and folic acid.
How it’s Used: Parsley comes in two popular varieties, curly and flat leaf. Fresh parsley is more flavorful than the dried variety. The curly version tends to have a more intense flavor than the flat-leaf variety. Use it in soups, salads and casseroles, or to top fish, meat, potatoes, vegetables and more.
Interesting Tidbit: Parsley is a great breath freshener at the end of a meal.
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I find myself a lot of times that I need to eat something, but I know I’m not hungry because I’ve just eaten an hour ago and I shouldn’t eat something else if I’m smart and I’m aware of my goal to lose fat. Sometimes I can win over this false hunger, but sometimes I don’t and I try to eat at least something that will bring valuable nutritions to my body. This is my top 15 fruits I have in mind when this is happening:
- Apples - 1 medium apple (80 calories, 0 g fat): An apple’s 3 g of fiber help you meet your fiber goal of 20 g to 30 g daily. High-fiber diets can lower heart disease risk;
- Apricots - 3 apricots (51 calories, 0 g fat): A good source of beta-carotene (which is converted to vitamin A by the body), providing the equivalent of 35% of the RDA for vitamin A;
- Bananas - 1 medium (105 calories, 0 g fat): Bananas are a great source of potassium, which plays a key role in heart health and muscle function. Plus each one has 2 g of fiber;
- Blackberries - 1 cup (74 calories, 0 g fat): This fruit boasts a whopping 10 g of fiber in a single cup;
- Blueberries - 1 cup (81 calories, 0 g fat): Blueberries help prevent and treat bladder infections by making it hard for bacteria to stick to urinary tract walls;
- Cherries - 1 cup (84 calories, 1 g fat): A good source of perillyl alcohol, which helps prevent cancer in animals. Heart-protective anthocyanins give cherries their color;
- Grapefruits - 1/2 fruit (39 calories, 0 g fat): A good source of vitamin C and a compound called naringenin, which helps suppress tumors in animals;
- Kiwi - 1 medium (46 calories, 0 g fat): Just one little fruit packs a mean vitamin-C punch (74 mg) and an impressive 2.8 g fiber;
- Mangoes - 1 mango (135 calories, 1 g fat): A single mango has enough beta-carotene to cover your RDA for vitamin A while racking up 57 mg of vitamin C;
- Oranges fruits- 1 orange (61 calories, 0 g fat): One orange provides an impressive 50 mg to 70 mg of vitamin C, 40 mcg of folic acid and 52 mg of calcium;
- Papayas - 1 cup, cubed (55 calories, 0 g fat): Loaded with vitamin C (86 mg per cup), a healthy dose of fiber (2.5 g) and a sprinkling of beta-carotene and calcium;
- Purple grapes - 1 small (113 calories, 9 g fat):Offer three heart-guarding compounds: flavonoids, anthocyanins and resveratrol (green grapes are not rich in them);
- Prunes - 1/3 cup, stewed (87 calories, 0 g fat): Prunes’ famed laxative effect is no mystery: There are 5 g of fiber (both soluble and insoluble) in just 1/3 cup;
- Raspberries - 1 cup (60 calories, 0 g fat): Teeming with 8 g of fiber per cup, they also boast vitamin C, ellagic acid and anthocyanins;
- Strawberries - 1 cup, sliced (50 calories, 0 g fat): Strawberries have high levels of ellagic acid and anthocyanins, and are rich in vitamin C (95 mg per cup) and fiber (3.8 g per cup).
Reference : http://dietmotion.com/top-15-healthiest-fruits.html
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