Archive for the ‘Benefits of Vegetables & Fruits’ Category

Benefits of Aloe Vera

March 17, 2016

Aloe-veraBenefits of Aloe Vera

There are over 250 species of Aloes in the world, mostly native to Africa.Because Aloe Vera plants are very succulent and consist of 95% water. They grow well outdoors in warm climates, in full sun, or light shade. The soil should be moderately fertile, and fast draining. They are like desert plants and do not need regular watering. Established plants will survive a drought quite well, so easy to grow.

9 Benefits Of Applying Aloe Vera Topically

  • Calms acne and eczema
  • Calms rashes, boils, and other skin afflictions
  • Soothes burns
  • Anti-itching for bug bites
  • Moisturizes skin
  • Reduces wrinkles
  • Heal wounds
  • Conditions hair as a shampoo and prevent hair loss
  • Can be used as a shaving gel

9 Benefits Of Taking Aloe Vera Internally

  • Improves the immune system
  • Stabilizes blood sugar
  • Prevents digestive disorders like bloating, constipation, IBS and colitis, and calms stomach disturbances
  • Reduces heartburn and indigestion
  • Reinforces the heart and improves the blood quality
  • Promotes healthy gums
  • Lowers arthritis inflammation
  • Promotes better functioning of the urinary tract
  • Boosts the production of white blood cells

qweffThere are hundreds of ways to use the aloe vera plant and the various gels and extracts that can be made from it. Researchers continue to discover new ways to put this natural super plant to use. So, if you are looking for an effective remedy or just a new houseplant, consider aloe vera.

The New CANCER-FIGHTING Superfood

March 21, 2011

BLACK RICE (Pulut Hitam)

The New CANCER-FIGHTING Superfood

I believe this is “Pulut Hitam” that is being referred to.

How absolutely wonderful – that bowl of “Pulut Hitam”
cooked with gula malacca (proper term
for ‘gula malacca’ is
 actually ‘palm sugar’ extracted from the coconut palm
which is not only much more flavoursome than white cane sugar
 but a much healthier choice too (!) being far richer in minerals
 (potassium, magnesium and zinc) and B vitamins than white
cane sugar and also much lower in glycemic index than
cane sugar and honey!) and topped with coconut cream,
 is a local favourite dessert which is not only YUMMILY DELICIOUS
BUT ACTUALLY GOOD FOR US!
BLACK RICE IS THE NEW CANCER-FIGHTING SUPERFOOD, CLAIM SCIENTISTS

 
 
http://www.dailymail.co.uk/health/article-1306356/Black-rice-new-cancer-fighting-superfood-claim-scientists.html

Black rice is low in sugar but packed with healthy fibre and plant compounds

that combat heart disease and cancer, according to scientists

Black rice – revered in ancient China but overlooked in the West
– could be the greatest ‘superfoods’, scientists revealed today.

The cereal is low in sugar but packed with healthy fibre and plant
compounds that combat heart disease and cancer, say experts.

 
Scientists from Louisiana State University analysed samples of bran from black rice grown in the southern U.S. They found boosted levels of water-soluble anthocyanin antioxidants.

Anthocyanins provide the dark colours of many fruits and vegetables, such as blueberries and red peppers. They are what makes black rice ‘black’.
Research suggests that the dark plant antioxidants, which mop up harmful molecules, can help protect arteries and prevent the DNA damage that leads to cancer.
Food scientist Dr Zhimin Xu said: ‘Just a spoonful of black rice bran contains more health promoting anthocyanin antioxidants than are found in a spoonful of blueberries, but with less sugar, and more fibre and vitamin E antioxidants.
‘If berries are used to boost health, why not black rice and black rice bran?
Especially, black rice bran would be a unique and economical material to increase consumption of health-promoting antioxidants.’

Centuries ago black rice was known as ‘Forbidden Rice’ in ancient China because only nobles were allowed to eat it.
Today black rice is mainly used in Asia for food decoration, noodles, sushi and desserts.
But food manufacturers could potentially use black rice bran or bran extracts to make breakfast cereals, beverages, cakes, biscuits and other foods healthier, said Dr Xu.
When rice is processed, millers remove the outer layers of the grains to produce brown rice or more refined white rice – the kind most widely consumed in the West.
Brown rice is said to be more nutritious because it has higher levels of healthy vitamin E compounds and antioxidants.
But according to Dr Xu’s team, varieties of rice that are black or purple in colour are healthier still.
They added that black rice could also be used to provide healthier, natural colourants.
Studies linked some artificial colourants to cancer and behavioural problems in children.
The scientists presented their findings today at the 240th National Meeting of the American Chemical Society in Boston .
Victoria Taylor, senior dietician at the British Heart Foundation,
 said: ‘In reality, it’s unlikely there’s a single food out there that will have a great impact on lowering your risk of heart disease.
Healthy eating is about a balanced diet overall.

‘It’s great if you can eat more of some groups of healthy foods,
 like having five portions of fruit and vegetable a day, but there
is still no conclusive evidence that ‘super foods’ alone make a real difference to your heart

Benefits of Eggs

January 30, 2011

10 Health Benefits of Eggs

1. Eggs are great for the eyes. According to one study, an egg a day may prevent mascular degeneraton due to the carotenoid content, specifically lutein and zeaxanthin. Both nutrients are more readily available to our bodies from eggs than from other sources. 
 2. In another study, researchers found that people who eat eggs every day lower their risk of developing cataracts, also because of the lutein and zeaxanthin in eggs.
3. One egg contains 6 grams of high-quality protein and all 9 essential amino acids.
4. According to a study by the Harvard School of Public Health, there is no significant link between egg consumption and heart disease. In fact, according to one study, regular consumption of eggs may help prevent blood clots, stroke, and heart attacks.  
  
5. They are a good source of choline. One egg yolk has about 300 micrograms of choline. Choline is an important nutrient that helps regulate the brain, nervous system, and cardiovascular system. 
 
6. They contain the right kind of fat. One egg contains just 5 grams of fat and only 1.5 grams of that is saturated fat.  
  
 7. New research shows that, contrary to previous belief, moderate consumption of eggs does not have a negative impact on cholesterol. In fact, recent studies have shown that regular consumption of two eggs per day does not affect a person’s lipid profile and may, in fact, improve it. Research suggests that it is saturated fat that raises cholesterol rather than dietary cholesterol.
   
8. Eggs are one of the only foods that contain naturally occurring vitamin D.
9. Eggs may prevent breast cancer. In one study, women who consumed at least 6 eggs per week lowered their risk of breast cancer by 44%. 

10. Eggs promote healthy hair and nails because of their high sulphur content and wide array of vitamins and minerals. Many people find their hair growing faster after adding eggs to their diet, especially if they were previously deficient in foods containing sulphur or B12.   

 

Below is a letter written by a

   Malaysia’s top Nutritionist on eggs
Dr JB Lim is the current TOP Nutritionist in Malaysia
.

Dear all,  

Sometime back someone asked me the same question about eggs and its effect on health. I have already written and replied to him or her in a lengthy article supporting the nutritive and health benefits of eggs. I also gave scientific updates on more recent findings some of which are correctly given here as sent to me.   

However the author of the article need to give at least some references of papers published in scientific journals to support the claims even though they are right.

But to super-summarize what I wrote last time in just 13 lines without me having to go all over again explaining the complexities of physiology, biochemistry, nutritional pathogenesis related to eggs and waste time and effort again, below are the yes points about eggs in human nutrition.

But I have to leave out some minor no points since the positive benefits far outweigh its negative values.  

1.        Eggs and milk are among the best foods for the body especially to a growing child.

2.        Eggs do not cause an elevation of blood cholesterol

3.        Eggs do not clog up the coronary vessels as once thought. In fact the opposite is now true

4.        Eggs are low in energy value, and is a factor to consider in the formulation of a caloric-restriction diet

5.        Eggs protein quality is extremely high, and has a very high nitrogen-retention value. Hence it is extremely useful in post-surgical care, trauma, and in post-management of hypovolemic shock against negative nitrogen balance

6.        Eggs contain vitamin D in its natural form. The benefits of vitamin D require several chapters on human nutrition in medicine to discuss. And I refuse to repeat

7.        Eggs are cancer-protective, especially for breast cancer

8.        Eggs are very rich in sulfur-containing amino acids methionine which is a very crucial amino-acid in blocking damaging free radicals. These are directly linked to the pathogenesis of heart disease, cancers, DNA damage, all degenerative disorders, and accelerated aging.

9.        Eggs protect against fatty liver, slow growth, macular degeneration (degeneration of the macula area of the retina in the eyes. This is responsible for central vision for reading, face recognition and detailed vision), edema (water retention), and various skin lesions

10.        Eggs  promote healthy growth of nails, hair and skin

11.        Eggs are rich in tryphophan, selenium, iodine, and riboflavin (vitamin B2)

12.        Eggs selenium content is cardio-protective against Keshan disease, cardiomyopathies (diseases involving the heart muscles, cardiomegaly (enlarged heart), myocardial dysfunction (poor heart function) and death from heart failure.

13.        Eggs are protective against Kashin-Beck disease (osteoarthropathy), myxedematous endemic cretinism (mental retardation)

14.        The list goes on…on!

 Very Important, EGG is good for cancer too.

 

Benefits of Black Rice

August 29, 2010

Black rice is anti-cancer super food

Black rice 

– revered in ancient China but overlooked in the West

– could be the greatest ‘superfoods’, according to research done by scientists from Louisiana State University.
 
The cereal is low in sugar but packed with healthy fibre and plant compounds that combat heart disease and cancer.
 
Scientists found boosted levels of water-soluble anthocyanin antioxidants.
 
Anthocyanins provide the dark colours of many fruits and vegetables, such as blueberries and red peppers. They are what makes black rice ‘black’.
 
Research suggests that the dark plant antioxidants, which mop up harmful molecules, can help protect arteries and prevent the DNA damage that leads to cancer.
 
Food scientist Dr Zhimin Xu said: ‘Just a spoonful of black rice bran contains more health promoting anthocyanin antioxidants than are found in a spoonful of blueberries, but with less sugar, and more fibre and vitamin E antioxidants.
 
“If berries are used to boost health, why not black rice and black rice bran? Especially, black rice bran would be a unique and economical material to increase consumption of health-promoting antioxidants.”
 
Centuries ago black rice was known as ‘Forbidden Rice’ in ancient China because only nobles were allowed to eat it.
 
Today black rice is mainly used in Asia for food decoration, noodles, sushi and desserts.
 
But food manufacturers could potentially use black rice bran or bran extracts to make breakfast cereals, beverages, cakes, biscuits and other foods healthier.
 
When rice is processed, millers remove the outer layers of the grains to produce brown rice or more refined white rice – the kind most widely consumed in the West.
 
Brown rice is said to be more nutritious because it has higher levels of healthy vitamin E compounds and antioxidants.
 
Varieties of rice that are black or purple in colour are healthier still.
 
Black rice could also be used to provide healthier, natural colourants. Studies linked some artificial colourants to cancer and behavioural problems in children.
 
In reality, it’s unlikely there’s a single food out there that will have a great impact on lowering your risk of heart disease.

Healthy eating is about a balanced diet overall.
 
It’s great if you can eat more of some groups of healthy foods, like having five portions of fruit and veg a day, but there is still no conclusive evidence that ‘super foods’ alone make a real difference to your heart health.

 

Benefits of Lemon Water

July 9, 2010

Benefits of Lemon Water for Health

1 — Good for stomach

Lemon can help relieve many digestion problems when mixed with hot water. These include nausea, heartburn and parasites. Due to the digestive qualities of lemon juice, symptoms of indigestion such as heartburn, bloating and belching are relieved. By drinking lemon juice regularly, the bowels are aided in eliminating waste more efficiently. Lemon acts as a blood purifier and as a cleansing agent. The intake of lemon juice can cure constipation. It is even known to help relieve hiccups when consumed as a juice. Lemon juice acts as a liver tonic and helps you digest your food by helping your liver produce more bile. It decreases the amount of phlegm produced by your body. It is also thought to help dissolve gallstones. 

2 — Excellent for Skin Care

Lemon, being a natural antiseptic medicine, can participate to cure problems related to skin. Lemon is a vitamin C rich citrus fruit that enhances your beauty, by rejuvenating skin from within and thus bringing a glow on your face. Daily consumption of lemon water can make a huge difference in the appearance of your skin. It acts as an anti-aging remedy and can remove wrinkles and blackheads. Lemon water if applied on the areas of burns can fade the scars. As lemon is a cooling agent, it reduces the burning sensation on the skin. 

3 — Aids in Dental Care

Lemon water is used in dental care also. If fresh lemon juice is applied on the areas of toothache, it can assist in getting rid of the pain. The massages of lemon juice on gums can stop gum bleeding. It gives relief from bad smell and other problems related to gums.

 4 — Cures Throat Infections

Lemon is an excellent fruit that aids in fighting problems related to throat infections, sore throat and tonsillitis as it has an antibacterial property. For sore throat, dilute one-half lemon juice with one-half water and gargle frequently. 

5 — Good for Weight Loss

One of the major health benefits of drinking lemon water is that it paves way for losing weight faster, thus acting as a great weight loss remedy. If a person takes lemon juice mixed with lukewarm water and honey, it can reduce the body weight as well. 

6 — Controls High Blood Pressure

Lemon water works wonders for people having heart problem, owing to its high potassium content. It controls high blood pressure, dizziness, nausea as well as provides relaxation to mind and body. It also reduces mental stress and depression.

 7 — Assist in curing Respiratory Disorders

Lemon water assists in curing respiratory problems, along with breathing problems and revives a person suffering from asthma.

 8 — Good for treating Rheumatism

Lemon is also a diuretic and hence lemon water can treat rheumatism and arthritis. It helps to flush out bacteria and toxins out of the body. 

9 — Reduces Fever

Lemon water can treat a person who is suffering from cold, flu or fever. It helps to break fever by increasing perspiration.

10 — Acts as a blood purifier

The diseases like cholera or malaria can be treated with lemon water as it can act as a blood purifier.

 

 

Benefits of Curry Leaves

June 8, 2010

Benefits of ginger

May 30, 2010

Ginger eases aches and pains

Ginger has been proven to ease aches and pains

Eating ginger can help ease muscle pain caused by heavy exercise.

Ginger root has been used as a household remedy since centuries for a variety of ailments, such as cough and colds and upset stomach, but now the study has revealed that ginger is particularly good for staving off muscle pain.

Professor Patrick O’Connor, of the University of Georgia , who led the research believes this remedy can be better than consuming painkiller drugs.

“Anything that can truly relieve this type of pain will be greatly welcomed by the many people who are experiencing it,” he said.

The study showed daily ginger intake reduced the exercise-induced pain by 25 per cent.

It is known to contain chemicals that work in a similar way to non-steroidal anti-inflammatory drugs, such as ibuprofen and aspirin.

Benefits of Lady Finger

May 17, 2010

Please note that another name for Lady Finger (Bhindi ) is ” OKURA “.
Last month in one of TV program I learnt of a treatment of Sugar (Diabetes).
Since I am diabetic, I tried it and it was very useful and my Sugar is in control now.
In fact I have already reduced my medicine. Take two pieces of Lady Finger (Bhindi) and remove/cut both ends of each piece.
Also put a small cut in the middle and put these two pieces in glass of water. Cover the glass and keep it at room temperature during night.
Early morning, before breakfast simply remove two pieces of lady finger (bhindi) from the glass and drink that water.
Keep doing it on daily basis.
Within two weeks, you will see remarkable results in reduction of your SUGAR.My sister has got rid of her diabetes. She was on Insulin for a few years, but after taking the lady fingers every morning for a few months, she has stopped Insulin but continues to take the lady fingers every day.
But she chops the lady fingers into fine pieces in the night, adds the water and drinks it all up the next morning.
Try it as it will not do you any harm even if it does not do much good to you, but U have to keep taking it for a few months before U see results, as most cases might be chronic.

 

 

 

PERSIMMON

March 23, 2010

PERSIMMON – 柿子 六項提醒 必看 (With English Translation)
*
柿子 六項提醒 必看 

 

 

 
吃柿子雖然有很多好處,但有幾點需要提醒:
1.
空腹不能吃就可避免胃柿石的形成。
 
2.
柿子皮不能吃  
 
3.
不要與含高蛋白的蟹、魚、蝦等食品一起吃
   
中醫學中,螃蟹與柿子都屬寒性食物,故而不能同食。從現代醫學的角度來看,含高蛋白的蟹、魚、蝦在鞣酸的作用下,很易凝固成塊,即胃柿石
 
4.
糖尿病人勿食
   
柿子中因含 10.8% 的糖類,且大多是簡單的雙糖和單糖 (蔗糖、果糖、葡萄糖即屬此類),因此吃後很易被吸收,使血糖升高。對于糖尿病人而言,尤其是血糖控制不佳者更是有害的。
 
5.
適可而止
   
柿而會影響食欲,並減少正餐的攝入。一般認為,不在空腹的情況下,每次吃柿子不超過 200克為宜。
 
6.
吃後漱口
   
柿子含糖高,且含果膠,吃柿子後總有一部分留在口腔裏,特別是在牙縫中,加上弱酸性的鞣酸,很易對牙齒造成侵蝕,形成齲齒,故而在吃柿子後宜喝幾口水,或及時漱口。 
 

 

Although there are many benefits of eating persimmon,  

but there are a few points that we must be aware of: 

1. Persimmons Cannot Be Eaten On An Empty Stomach.    

  Contains more tannin and pectin, in an empty stomach under the effect of gastric acid, lumps of various sizes will formed, if these lumps can not reach the pyloric intestine, it will remain in the stomach to form gastric persimmon stone.  The stone original is as small as apricots and persimmon seeds nu, but will tend to get larger if naturally expelled from the stomach, it will cause diospyrobezoar the digestive tract obstruction, resulting in upper abdominal pain, vomiting, and even vomiting blood and other symptoms. During surgery, persimmon stone as big as a fist was found in the stomach. If the food in the stomach then the persimmon stone formation in the stomach can be avoided . 

2. Persimmon Skin Should Not Be Eaten   

Some people feel that eating persimmon fruit together with the skin taste better than just eating the flesh by itself.  Scientifically this is not advisable because the vast majority of persimmon tannin in concentrated in the skin. If eaten together with its skin the formation of gastric persimmon stone is easier, especially when the astringent process is incomplete, as its skin contains more tannic acid.  

3. Do not eat persimmon together with high-protein crabs, fish, shrimp and other foods  

  In Chinese medicine, crab and persimmon are considered “cold foods”, therefore they cannot be eaten together. From the perspective of modern medicine, crab, fish and shrimp contains high level of protein and thus under the effect of the tannic acid, it is easy to solidified into blocks, namely, stomach persimmon stone.  

4. Diabetics Should Not Eat Persimmon    

  Persimmon has 10.8%  sugars content, and most are simple pairs of sugar and simple sugars (sucrose, fructose, glucose is such), which can easily be absorbed by our body after eating which may result in hyperglycemia. For diabetic people, especially those with poor glycemic control, it is even more harmful. 

5. Enough is enough   

The tannic acid in persimmon together with dietary calcium, zinc, magnesium, iron and other minerals form compounds that cannot be absorbed by the body so that these nutrients can not be used and therefore eating persimmons can easily lead to a lack of these minerals. And because there is more sugar in persimmon, eating the same amount of persimmon compared to apples or pears will make one fill full faster hence will affect one’s appetite, and reduce the intake of meals. Generally, with an empty stomach, it is advisable that not more than 200 grams of persimmon should be taken.   

6. Mouthwash after eating   

  Persimmon has is high in sugar and contains pectin. After eating persimmon there will be some of the fruits remaining in the mouth, especially in between the teeth. With the acidic properties of the high tannic acid it is easy to cause tooth decay, the formation of dental caries. Therefore after eating persimmons it is advisable to drink some water or to rinse our mouths.    

  

 

Benefits of papaya

January 18, 2010

 Health Matters

Papaya was the only studied food found to halt breast cancer

Scientists studied 14 plant foods commonly consumed in Mexico to determine their ability to halt breast cancer cell growth. These included avocado, black sapote, fuava, mango, prickly pear cactus (nopal), pineapple, grapes, tomato, and papaya. They also evaluated beta-carotene, total plant phenolics, and gallic acid contents and antioxidant capacity. They found that only papaya had a significant effect on stopping breast cancer cell growth. (International Journal of Food Science and Nutrition, May)

Papaya is a store-house of cancer fighting lycopene

The intense orangey-pink color of papaya means it is chock full of cancer fighting carotenoids. Not only beta carotene, but lycopene is found in abundance. The construction of lycopene makes it highly reactive toward oxygen and free radicals. Scientists at the University of Illinois think this anti-oxidant activity contributes to its effectiveness as a cancer fighting agent. Epidemiological studies have indicated an inverse relationship between lycopene intake and prostate cancer risk. They showed that oral lycopene is highly bioavailable, accumulates in prostate tissue, and is localized in the nucleus of prostate epithelial cells.

In addition to antioxidant activity, other experiments have indicated that lycopene induces cancer cell death, anti-metastatic activity, and the up-regulation of protective enzymes. Phase I and II studies have established the safety of lycopene supplementation.. (Cancer Letter, October 8, 2008)

Prostate cancer was the subject of a study in Australia that looked at 130 prostate cancer patients and 274 hospitalized controls. The scientists found that men who consumed the most lycopene-rich fruits and vegetables such as papaya were 82% less likely to have prostate cancer. In this study, green tea also exerted a powerful anti-cancer effect. When lycopene-rich foods were consumed with green tea, the combination was even more effective, an outcome the researchers credited to their synergy. ( Asia Pacific Journal of Clinical Nutrition, 2007)

Isothiocyanates found in papaya restore the cell cycle to eliminate cancer

Organo-sulfur compounds called isothiocyanates are found in papaya. In animal experiments, isothiocyanates protected against cancers of the breast, lung, colon pancreas, and prostate, as well as leukemia, and they have the potential to prevent cancer in humans. Isothiocyanates have shown themselves capable of inhibiting both the formation and development of cancer cells through multiple pathways and mechanisms. (International Journal of Oncology), October, 2008)

Researchers in Japan clarified the mechanisms of action in a type of isothiocyanate found in papaya known as BITC, that underlies the relationship between cell cycle regulation and appropriate cell death. When cancerous cells die on schedule, they are no longer a problem. The researchers established that BITC exerted cancer cell killing effects that were greater in the proliferating cells than in the quiescent cells. Cancer cells that are proliferating are much more dangerous than cancer cells that are in a state of dormancy. (Forum of Nutrition, 2009)

Enzymes from papaya digest proteins including those that protect tumors

The fruit and other parts of the papaya tree, also known as the paw paw tree, contain papain and chymopapain, powerful proteolytic enzymes that facilitate chemical reactions in the body. They promote digestion by helping to break down proteins from food into amino acids that can be recombined to produce protein useable by humans. Proteolytic enzymes protect the body from inflammation and help heal burns. They do a good job of digesting unwanted scar tissue both on the skin and under its surface.

Research has shown that the physical and mental health of people is highly dependent on their ability to produce proteins they can use effectively. However, as people age, they produce less of the enzymes needed to effectively digest proteins from food and free needed amino acids. They are left with excessive amounts of undigested protein which can lead to overgrowth of unwanted bacteria in the intestinal tract, and a lack of available amino acids.

Eating papaya after a meal promotes digestion, and helps prevent bloating, gas production, and indigestion. It is quite helpful after antibiotic use to replenish friendly intestinal bacteria that were the casualties in the war against the unwanted bacteria. When the intestinal tract is well populated with friendly bacteria, the immune system is strengthened, and can better protect against flu and cancer.

Being a proteolytic enzyme, papain is able to destroy intestinal parasites, which are composed mostly of protein. To rid the body of intestinal parasites, half a cup of papaya juice can be alternated each hour for twelve consecutive hours with the same amount of cucumber or green bean juice.

Papaya contains fibrin, another useful compound not readily found in the plant kingdom. Fibrin reduces the risk of blood clots and improves the quality of blood cells, optimizing the ability of blood to flow through the circulatory system. Fibrin is also important in preventing stokes. Proteolytic enzymes containing fibrin are a good idea for long plane rides to minimize the potential of blood clots in the legs. People who sit at a desk all day might want to use proteolytic enzymes too.

Proteolytic enzymes are able to digest and destroy the defense shields of viruses, tumors, allergens, yeasts, and various forms of fungus. Once the shield is destroyed, tumors and invading organisms are extremely vulnerable and easily taken care of by the immune system.

Undigested proteins can penetrate the gut and wind up in the bloodstream where they are treated by the immune system as invaders. If too many undigested proteins are floating around, the immune system becomes overburdened and unable to attend to the other tasks it was meant to do. Proteolytic enzymes can digest these rogue proteins, freeing up the immune system.

  

  

tengkp