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Showing posts with label Detoxifying. Show all posts
Showing posts with label Detoxifying. Show all posts
Monday, April 18, 2011
Rosella flower tea, fresh and healthful

Rosella flower tea, fresh and healthful

 Rosella - Hibiscus Sabdariffa

Latin Name: Hibiscus sabdariffa, L or there is also a distinguished writing 'Hibiscus rosa sabdariffa', L

Domain name / other names: Rozel, beetles acid, Roselle, principal Ribena, rosella, red Sorrel, Indian Sorrel, Florida cranberry

Family: Malvaceae

Description:

   Roselle plants including annual crops, can be represented 3.5 meters high. Easily grown from seed or from cuttings. Need much sunlight and loose soil. Good a given manure. For roselle seed, the seeds should be planted about 20cm from ground level. In the early growth of roselle plants need to be frequently cleaned of weeds / wild plants around them. 'Calyx of Rosella Flower' can be picked after 3 weeks counted from the first day of anthesis.

   Part consumed rosella flower petals or fruit is called 'calyx'. calyx bright red and are easily broken. calyx is dried and brewed as a tea, used in a mixture of juice, also used in cake mixes as dyes and fragrances. 'Leaves Rosela' which can be used as a giver of acid sourness in foods such as fish soup.

Nutrient content of leaves and flowers rosella:

At 100 g, rosella fruit contains
49 calories,
84.5% H2O,
1.9 g protein,
0.1 g fat,
12.3 g carbohydrate,
2.3 g fiber,
1.2 g ash,
1.72 mg Ca,
57 mg P, 2.9 mg Fe, 300 mg equivalent of b-carotene, and 14 mg of ascorbic acid.

In every 100 g of 'calyx rosella', containing:

44 Calories, 86.2% H2O, 1.6 g protein, O.l g fat,
11.1 g carbohydrate, 2.5 g fiber, 1.0 g ash,
160 mg Ca, 60 mg P, 3.8 mg Fe, 285 mg beta-carotene equivalents,
0:04 mg thiamine, 0.6 mg riboflavin, 0.5 mg niacin, and 14 mg of ascorbic acid
7.6% moisture,
24.0% protein, 22.3% fat, 15.3% fiber, 8.23% N-free extract,
7.0% ash, 0.3% Ca, 0.6% P, and 0.4% S.

In every 100 g of leaf rosella contains:

43 Calories,
85.6% H2O,
3.3 g protein,
0.3 g fat,
9.2 g carbohydrates,
1.6 g fiber,
1.6 g ash,
213 mg Ca, 93 mg P, 4.8 mg Fe, 4135 mg beta-carotene equivalents,
0:17 mg thiamine, 0.45 mg riboflavin, 1.2 mg niacin, and 54 mg of ascorbic acid.

Usefulness, benefits / efficacy Rosela:

   Rozel / Rosella has astrigen and antiseptic properties. Can be used as a cough, diarrhea and bloody stools. The content of vitamin C / ascorbic acid which helps the body build high immunization systems / defense system against disease.

Other uses:

- Lowering blood cholesterol
- Lowering blood pressure
- Lowering blood sugar levels in diabetics
- As a detox, neutralize poison
- Inhibit the growth of cancer
- Maintaining stamina
- Lower levels of fat in the liver clotting
- Balancing weight
- Reduce heartburn and constipation
- Helps to recover from drug addiction
- Reduce headache / migraine
- Containing multivitamins, including vitamin C and beta carotene
- To cure a cough, diarrhea.
Tuesday, April 12, 2011
Broccoli for Improve Skin Health

Broccoli for Improve Skin Health

   Broccoli is a vegetable that is very magical. Broccoli is a source of antioxidants that are high in protein. Half the fiber content of bread wheat, but only a tenth of calorie content.

   Broccoli contain many vitamins and minerals, including beta-carotene, vitamin A, vitamin C, iron, zinc, sera of vitamin B and folic acid. These vegetables can strengthen the immune system and become the main force to fight colon cancer. The content of his sulphuraphane able to detoxify and effectively remove all the causes of cancer we eat and breathe every moment. Broccoli protects the immune system as a whole. In addition to fighting cancer, broccoli is also good to fight heart disease and infection, particularly those related to respiratory tract.

   Broccoli is a vegetable that has the ability to clean in depth. These vegetables can cleanse and purify the entire digestive system and stimulates the liver, which is the main organ for detoxification. When the liver is working with full capacity, the whole body will function better.

   Broccoli prevent harmful poisons stack in the system of the body. When the burden of toxins in the body is reduced, the skin will be significantly better. No wonder the broccoli into food perfect beauty. The content of vitamin B2 was good for the skin, hair, and nails. Vitamin B2 and B5 can join the broccoli to convert fat into energy metabolism so that gives you strength. Appropriate way of cooking is very important to maintain levels of nutrients. Boiling is the best way.

   Broccoli is also beneficial for pregnant women because it contains folic acid (another B vitamin), which can protect the baby from spina bifida (a condition the lower body paralysis) and strengthens the nervous system and blood cells of mother and baby. Folic acid can be reduced because of oral contraceptive pill, so the number of red blood cells also decreased. Folic acid is also good to encourage the production of serotonin, a natural chemical in the body that can improve mood. Therefore, broccoli is also beneficial for people with depression. We are encouraged to eat 1-3 servings of broccoli a week.

Benefits:

  • Against colon cancer.
  • Protecting the immune system.
  • Detoxify the body systems related to the digestive and liver.
  • Protect the baby from the risk of spina bifida.
  • Improve mood.
  • Improve skin health.

Hopefully this information is useful for us all.

Friday, April 1, 2011
How Garlic Against Cancer?

How Garlic Against Cancer?

   In modern society garlic (Allium sativum) is believed to prevent heart attacks, blood clots, lower cholesterol, blood pressure, blood sugar levels, reduce gastric ulcer, detoxifying, kill the bacteria / fungus / parasite, binding free radicals, and much more another. Is it true flavor of everyday dishes can also cure cancer?

   Various studies did show the ability of garlic in preventing and treating cancer, primarily caused by harmful chemicals, such as prostate cancer, stomach, colorectal (colon and rectum), breast, liver, skin, and lungs.

   Active substances in garlic, including vitamin A, B, C, calcium, potassium, iron, carotene, and selenium. The most dominant in the fight against cancer is allyl sulfur components such as diallyl sulfide, diallyl disulfide, diallyl trisulfide, S-allyl cysteine​​, S-allylmercaptocysteine​​, allicin, and ajoene. These substances prevent the formation and activation of nitrosamines in the body, also blocked aflatoxin, azoxymethane, benzo (a) pyrene, etc., all of which are carcinogenic (cancer-triggering).

   In the next phase of these components may prevent mutation of the gene, inhibiting the proliferation (growth / division) of cancer cells, repair damaged DNA structures, even stimulate cancer cells to commit suicide (apoptosis).

   On the other side of garlic also acts as an antioxidant, removing toxins from the body, and kill the bacteria Helicobacter pylori that can trigger various kinds of stomach cancer.

How to Eat 

   Of course the active substances of garlic that depends on many things, such as garlic ground where it grows (effect on the levels of active substances garlic), the composition of other nutrients consumed along with it, also how to prepare and consume onion white itself. Combination with selenium, certain fatty acids (eg linoleic acid), and vitamin A, can enhance the ability of garlic to inhibit proliferation and increase apoptosis.

   But be aware that garlic processing power to turn off the work that anticancer substances. One minute it is processed in a microwave, there goes the anticancer properties of garlic. So also when heated in another cooking process. So what? Should it be swallowed garlic raw?

   Apparently simple. Mash garlic (crushed, sliced ​​thin, or blend) and then leave for 15 minutes before cooking (used as a spice in cooking). Within 15 minutes of it happening chemical reactions that activate the anticancer substances allyl sulfur in the upper class, which is not damaged even if cooked. But if destroyed immediately after cooking, the chemical reaction that did not happen, automatic anticancer properties disappear.

   If you want, garlic also be consumed raw. But still, should be destroyed once and left for 15 minutes. So what if garlic will be presented intact, such as in pickles? Simply peel and cut some corners. Not bad, still have anticancer properties, though not as good as if destroyed.

Potential Hazards

   Not at all easy, using the garlic for the prevention and treatment of cancer? The price is cheap and easily available as well. Be warned, however, does not mean that garlic may be consumed carelessly. Do not think that the more consuming garlic the better the result.

   The recommended dose for the consumption of garlic is fresh garlic 4-5 grams / day (about 1-2 cloves). If too much, besides causing the odor on the breath and skin, and sometimes cause allergies, digestive disorders (vomiting, diarrhea, irritability, excessive gas production), bronchial asthma, dermatitis, reduces the levels of protein and calcium in the blood, also reducing the production of sperm.

   Too much garlic increases the risk of bleeding because of its ability to prevent blood clotting. Therefore, in patients who want or have recently undergone surgery, garlic consumption should be limited.

   Garlic also improves the working of enzymes in the liver to remove toxins from the body. In healthy people this ability is very useful, but be careful, he can also throw the drugs that you swallow and chemotherapeutic drugs. Your treatment to be futile, right? Therefore, if you want to increase the consumption of garlic supplements or use products, consult your doctor.
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