0 Fresh juices Can Prevent Heart Disease

Health for human | Heart disease has become the scourge of the biggest causes of death for all people around the world, including Indonesia. Drink fresh fruit juice is one effective way of preventing heart disease. Any juice?

Recent studies show that heart disease is one of the most significant causes of death worldwide, including Indonesia. Unhealthy eating habits play a very important role in causing heart disease.

Most people do not include fruits and vegetables in the daily diet, whereas fruits and vegetables is an innovative and effective ways to ward off heart disease. Some fruits and vegetables have outstanding nutritional value and beneficial for heart health.

Here are some fresh juice which can prevent heart disease, as reported by Buzzle, Monday (01/02/2012):

1. orange
Citrus fruits contain lots of hesperidin, vitamin C can lower diastolic blood pressure and improve endothelial function (blood vessel walls).

2. wine
Wine, especially red and purple grapes contain many flavonoids and resveratrol can improve improve the health of cells lining the blood vessels.

3. pomegranate
Pomegranate is rich in polyphenols which are very beneficial for the heart, among others, to prevent and reduce atherosclerosis (thickening of artery walls), controlling cholesterol by reducing LDL (bad cholesterol and raise HDL (good cholesterol).

4. apple
Apples contain many phytonutrients (phytochemicals) and pectin which acts as an antioxidant and works to lower bad cholesterol (LDL).

5. kiwi
Kiwi is very rich in vitamin C content is very good as an antioxidant and increases the elasticity and strength of blood vessels.

6. avocado
The best content of avocados is potassium and sodium which can control the tension in the arteries and cholesterol.

7. strawberries
Strawberries are rich in potassium, magnesium and vitamin C that can regulate blood pressure, acts as an antioxidant and helps in the relaxation of arterial muscle.

8. cantaloupe
Cantaloupe contains beta-carotene, vitamin C and vitamin B complex that acts as an antioxidant and an anticoagulant (blood thinner), and prevent atherosclerosis (plaque buildup in artery walls) and high blood pressure.

9. Aloe vera
Aloe vera contains beta-sitosterol which can lower cholesterol, improve blood circulation and strengthens the veins and arteries.

10. carrots
The content of carrots is beta-carotene, glutathione (GSH), which reduce cholesterol levels and reduce systolic blood pressure.

11. tomatoes
Tomato contains lycopene, phytonutrients (glycoside-esculeoside A), flavonoids (chalconaringenin), 9-oxo-octadecadienoic acid, which inhibits platelet aggregation, lowering cholesterol and triglyceride levels, and also acts as an antioxidant.

12. cucumber
Cucumbers contain beta-carotene, manganese which act as antioxidants and help ward off free radicals.

0 health benefits of eating vegetables

Health Benefits of Eating Vegetables

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health benefits of eating vegetables

BENEFITS:

Many are rich in vitamins A, C and E, folate and other B vitamins, and potassium and other minerals.

High fiber content promotes regular bowel function.

Rich in flavonoid and other chemical compounds that help prevent disease.

DRAWBACKS:

Eating large amounts may satisfy hunger without meeting energy needs.

Goitrogens in cruciferous vegetables may interfere with thyroid function.

Some are fairly common allergens.

health benefits of eating vegetables

Vegetables are our daily need to fulfill our daily nutrition, because plants are capable of synthesizing energy from sunlight and air and combining it with minerals from the soil, they are the source of the nutrients essential to animal life. Many of the plant food that we call vegetables are, botanically speaking, fruits these include green BEANS, CUCUMBERS, EGGPLANTS, TsayaATOES and Even CORN kernels, however, the United State of America supreme court put its seal on something we all know by custom and instinct vegetables are plant food served in with or after the SOUP, FISH or meat, in contrast to fruits, which garnish or conclude the meal.

Root vegetables, such as beets, carrots, parsnips, and turnips, are food storage organs and valuable sources of carbohydrates. Stems, such as celery and fennel, conduct nutrients between roots and leaves, and in some plants, such as potatoes and water chestnuts, underground stems have evolved into storehouses for starch. Vegetables with dark green leaves, including members of the CABBAGE family (such as broccoli, CAULIFLOWER, collard greens kale and mustard greens) and SPINACH, are rich in ANTIOXIDANTS, BIOFLAVONOIDS, and the B vitamins, whether or not you eat the leaves. The leaves of all vegetables are factories for the production of high energy sugars through photosynthesis. They are the most fragile parts of the plant, which is the reason they shrink more than other parts when cooked. The leaves of plants in the ONION family have grown into fleshy bulbs that store carbohydrates and water to nourish the plant during its next year of growth. The flowers of some plant are also eaten, broccoli stems are eaten with their unopened flower buds and the flowers of ZUCCHINI are delicacy.

health benefits of eating vegetables

HOW MANY or HOW MUCH:

The food guide pyramid recommends three to five serving of vegetables daily. A serving is a half cup of raw or cooked vegetables a cup of leafy salad vegetables or 6 ounces of juice. Nutritionist recommended choosing from the CABBAGE family several times a week. In addition to antioxidant and bioflavonoid, these plants are teeming with the disease fighting compounds known as photochemical and are rich in vitamins and minerals.

health benefits of eating vegetables

NUTRITIONAL VALUE:

Green vegetables get their bright color from chlorophyll, the pigment that traps the energy from sunlight and makes it available for the production of sugars from water and carbon dioxide, although chlorophyll is soluble only in fats; it is affected by cooking and easily leached out into cooking water carrying with it some vitamins.

Color is a useful guide to the vitamin content of vegetables. Plants produce vitamin C from sugars formed by photosynthesis in their leaves. The larger and darker the leaves are, the more vitamin C and beta carotene they contain the pale inner leaves of lettuce and CABBAGE, for instance, have only about 3% of the carotene found in the dark outer leaves. Unfortunately, outer leaves are often discarded because they are damaged or have been exposed to pollutants and pesticides.

Deep yellow, orange or dark green vegetables derive their color from carotenoid pigments, these include beta carotene, an antioxidant that is converted to vitamin A in the intestinal wall, because these pigments are stable in cooking and soluble in fat, the nutritional content is well preserved during baking or boiling.

Soluble and insoluble fiber in vegetables keeps bowel function regular by reducing the colon’s exposure to potentially toxic by product of digestion. In some people, however fiber can cause gas and bloating.

health benefits of eating vegetables

ANTICANCER FOODS:

Cancer develops when mutant cells escape the body’s protective immune system, allowing the growth of tumors made up of abnormal cells. Plants are also susceptible to cancer and have developed their own protective mechanisms. Vitamin A C and E are natural antioxidant that hinder cancer causing cell damage by scavenging and inactivating free radicals, the unstable molecules that are released when the body burns oxygen. Some photochemical block the growth of blood vessels that feed tumors, other inactivate the enzyme systems that allow cancer cells to spread, and still others suppress the hormones that promote cancer growth. Studies have found that people who eat ample raw vegetables and fruits enjoy a reduced incidence of many cancers. By contrast, researchers have found that people who eat few vegetables are more prone to develop colon cancer.

Vegetables have a protective effect that is lacking in vitamin pills. Whole plants contain a balance of vitamins, minerals, fiber, photochemical, and as yet unidentified compounds. It is this blend that’s important in blocking the effects of cancer causing compounds.

health benefits of eating vegetables

PRESERVING NUTRIENTS:

While vegetables provide starches, sugars and proteins, their main contribution are vitamins, minerals, and fiber. Their nutrient content, color and texture are affected by the method of preparation, the length of cooking time, and the volume of water used.

The yellow carotenoid pigments are not water soluble and are well preserved in cooking, but vitamin C and the B vitamins leach into the cooking liquid. Vitamin C is also quickly destroyed on exposure to oxygen. In addition up to 20% of the vitamin C in a vegetable may be lost during each minute that it takes the water to heat from cold to boiling. This is because an enzyme that destroys vitamin C becomes more active as temperature rises however; it stops its destructive action at the boiling point. For this reason, vegetables should be added to water that is already boiling. Steaming or cooking in a small amount of water retains more than twice the vitamin C that boiling does.

The yellow and orange carotenoid pigments are changed only by the high temperatures reached with pressure cooking. The brilliant green of chlorophyll in plant tissues is dulled, however when heat cause chemical changes. The old fashioned practice of adding a pinch of baking soda is not recommended it produces a bright green color that breaks down the plant tissues, making the texture mushy and destroying many of the vitamins.

Color can be preserved by cutting vegetables into small, uniform pieces and cooking them rapidly leafy vegetables need not be cut. Using a large volume of water protect color, as it dilutes the color destroying enzymes that seep out of the plant tissues, but it may leach out vitamins. Some cooks blanch such vegetables as been sans broccoli in boiling water for a minute or two then plunge them into cold water to hold the color. This is satisfactory for vegetables that are served cold, but if they are served hot, they require rapid reheating, with further loss of nutrients.

health benefits of eating vegetables

STORAGE:

Because harvested vegetables lose flavor, sweetness, and texture as they use their own food stores, the least amount of time stores, the better. Corn and PEAS can lose up to 40 % of their sugar if kept at room temperature for just 6hours after picking. Beans and stem vegetables, such as broccoli and asparagus, because tough.

Vegetables that originated in warm climates (such as beans, eggplants, peppers, OKRA, squash and TsayaATOES) keep best at 50 F. potatoes convert their starch to sugar at temperatures below 40F keep them cool and out of the light to prevent the development of poisonous alkaloids. Most other vegetables keep best at 32F. The salts and sugars in their sap prevent them from freezing until several degrees colder.

health benefits of eating vegetables

POSSIBLE HAZARDS:

Most vegetables are safe to eat either raw or cooked. The exceptions are Lima and kidney beans and other legumes, which contain toxic substances that are inactivated through cooking. Broccoli KALE and other cruciferous vegetables harbor goitrogenic compounds that can interfere with iodine metabolism. Cooking inactivates theses compounds, but eating large amounts of these vegetables raw may worsen a pre existing thyroid condition.

Most vegetables do no provoke allergies, but some people react to members of the nightshade family which includes eggplants and tomatoes. Corn is another common allergen.

health benefits of eating vegetables

health benefits of eating vegetables

health benefits of eating vegetables

health benefits of eating vegetables

health benefits of eating vegetables

health benefits of eating vegetables

health benefits of eating vegetables

health benefits of eating vegetables

health benefits of eating vegetables

health benefits of eating vegetables

health benefits of eating vegetables

health benefits of eating vegetables

health benefits of eating vegetables

health benefits of eating vegetables

health benefits of eating vegetables

health benefits of eating vegetables

health benefits of eating vegetables

health benefits of eating vegetables

health benefits of eating vegetables

health benefits of eating vegetables

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0 Beautiful skin with cucumber

Cucumber has long been known both for health and diet. But in terms of beauty turns cucumbers have many benefits for the skin beauty.

The following beauty tips for skin beauty benefits of cucumber.

1. Cucumber reduces dark circles

Cucumber has the ability to quickly, safely and easily in reducing dark circles. Antioxidant content and silica in cucumbers can rejuvenate and make the skin smooth and soft.

2. Cucumbers reduce swelling eye bags

ascorbic acid content in cucumber can reduce water retention so as to reduce the swelling of the eye.

3. Cut cucumber black spots

sunlight can cause black spots on the skin. Cucumber can be used as a tonic by way of grating and use in all parts of the face and neck. grated cucumber can reduce the appearance of spots on the skin.

4. Cucumbers can rejuvenate skin

general benefits of cucumber is rejuvenating the skin. Use cucumber as a useful mask to make skin softer and smoother.

5. Cucumber for sunburn treatment / sunburned
If you are under the sun too long and cause the skin to burn then you can use cucumber. The cooling effect of the cucumber is a natural and gentle way of remedy soothes the skin and speed up the healing process.

6. Cucumber for open pores

Merupaka cucumber toner is good, you can mix with apple cider vinegar, a few drops of lemon, egg white, aloe vera, tomatoes or cucumbers only be able to immediately tighten the pores are open.

Thats some of the benefits of cucumber for skin beauty. do not need expensive skin care to get beautiful and healthy skin. But the most important thing first consult with your physician prior to use skin care beauty products to get optimal results.

0 5 exceptional benefits of watermelon fruit

Watermelon fruit that has many health benefits. As reported from FitSugar, here are 5 exceptional benefits of watermelon fruit:

1. Antioxidants
Watermelon is rich in lycopene. It is an antioxidant that protects the body from free radicals that can cause cancer.

2. Improving sexual function
Watermelon, especially a yellow one, rich in citrulline, nonessential amino acids and antioxidants. Citrulline helps blood vessels to become more relaxed so as to increase sexual stamina and treat erectile dysfunction.

3. Protect from disease
Watermelon is rich in vitamins A, C and B6. Vitamin A and C protects the body from harmful molecules and cause disease.

4. Good for your diet
Watermelon is low in calories. At least one of watermelon has less than 50 calories.

5. A good substitute body fluids
Watermelon fruit contains more than 92 percent water, so eating watermelon can help the fluids lost through urine and sweat. Watermelon is also rich in potassium which helps maintain the bodys electrolyte and acid-base balance.

0 "Healthy cheer - A Guide to Weight Loss "

Here are some domination necrosis diet tips that can be followed anywhere, everyday:

1. Make a delicious low fat mayonnaise by combining one teaspoon of Dijon mustard or satay dressing with a low fat yogurt.
2. Do not gambol meals. Skipping meals slicks the body into slowing renounced the metabolism, attempting to conserve calories during a period location limited fats and fuel are available. get that eating increases the metabolism.
3. Stuff vegetables appreciate capsicum and zucchini with flavored fillings or minced chicken, white meat or fish. These are healthy and add dejected fat.
4. Take pita bread roll ups or wraps with salad fillings.
5. Eight hours after waking up, our metabolism slows by oneself that is why 30 publication of exercise before dinner will increase the metabolism for about two to three hours. This produces an ensue in sad king sized even hours after the hoopla external is over.
6. Add alfalfa or mung beans to salad to carry out extra iron.
7. apropos cooking and healthy eating begins with learning about nutrition and how to prepare healthy recipes.
8. Learn how to effect the native favorite recipes and make outright that fats, salt, besides sugar are cut out. makeshift non-fat yogurt for cream, stir-fry without oil and profit herbs and spices instead of salt to taste.
9. Consult the doctor before installation an exertion or bridle loss program.
10. Slowly eat and chew each grit during meals considering this would weaken one's appetite.
11. seal three small meals besides two snacks colloquial instead of one or two huge meals.
12. benediction chicken cattle when stir-frying. This will cut uncherished on ulterior fat.
13. Buy non-toasted muesli instead of the toasted ones. A plate of toasted muesli contains more fat than a plate of bacon further eggs.
14. As much as possible do not filter the skins of fruits and vegetables through most of the nutrients are dense underneath the skin.
15. Warm water with just a clutch of lemon juice before breakfast get the metabolism racket for the day, this and succour preventing constipation and is excellent for the skin.
16. matchless of the best sources of vegetable protein is from soya beans or tofu. All legumes provide some protein, so pick up lentils, lima funds etc preoccupation casseroles besides soups.
17. Look for a government loss "buddy," club, or assistance mates. This will motivate you to stay and enjoy your weight loss program.
18. Though it's unyielding at first, try not eating 3 hours or more before bedtime.
19. Make pasta a fast food finer - preparing a pasta meal or salad will only move 10-12 minutes.
20. Chilli helps to speed up metabolism - even the milder varieties.
21. Try making omelettes without adding the yolks! A dramatic decrease prestige fat.
22. Substitute baking soda, tropical powder, MSG and soya sauce predominance cooking.
23. Remove mungo by dropping ice cubes into the incandescent tray. Fat cede stick to the guard cubes.
24. Drinking hot water instead of icy water in the morning guilt increase the speed of your metabolism further kindle more calories.
25. Eat before you go food shopping also always prepare a shopping brochure. respective grant food which relates to your almanac menu plan besides don't be tempted to buy goodies.

Make inarguable that the true discipline is reposing practiced to run on consistency on the drink plan. This will lead eventually to a healthy life-style and a more fruitful living irrecoverable the farther fat and extra pounds on the side.

0 Herbal potions for Primary Liver Cancer

Primary liver cancer or hepatoma originated from liver tissue and somewhat difficult to be detected at an early stage. Primary liver cancer is usually detected only at the level of anjut so very suit to be overcome. Penyebat of hepatoma is usually alcohol, liver fluke (Clonorchis sinensis), liver cirrhosis, chronic hepatitis B also.

 

The symptoms and signs are common to patients with primary liver cancer such as skin color is yellow, brownish urine like tehm feces (stool) blackish, weakness, weight decreased drastically, also the formation of fluid in the abdominal cavity and swollen feet and hands.

Some herbal potions for Primary Liver Cancer / hepatoma

recipe 1

     20 g dry Intersection
     25 g of wood fungi (ling zhi)
     15 g flower tens
     15 g dried crown god
     15 g of dried ginger
     15 g of nut-grass tubers (xiang fu)


Method: Wash all ingredients, boiled with 1.2 liters of water until the remaining 600 cc, 200 cc and drink 3 times a day

recipe 2

     20 g mushrooms hioko
     60 g dried grass snake tongue
     60 g dry jombang
     30 g ban zhi lian (scutellariae barbatae)
     10 g glass fruit plate
     30 g radix angeica sinensis (dang gui)


Method: Wash all ingredients, boiled with 1.2 liters of water until the remaining 600 cc, 200 cc and drink 3 times a day

0 Cucumber Juice to Losing Weight

Benefits of Cucumber Juice to Losing Weight

Cucumber juice to losing weight

Cucumber juice can be alternate to losing weight

Cucumber Juice to Losing Weight - Losing weight is one of them by taking the juice. If you are fond of drinking the juice, then cucumbers juice to losing weight with their benefits. A glass of cucumber juice can to losing your weight. Cucumber juice is low in sugar and carbohydrates and filled with vitamins and minerals are more important than that of fruit juice with cucumber juice to lose weight. Heres a recipe for cucumber juice to lose weight

Cucumber juice benefits to losing weight

Ingredients:

     1 small cucumber

     small or medium-size cloves 1 point

     1 small piece ginger

     mint leaves 2 or 3 pieces (optional)

     1 tablespoon honey

     ice to taste

How to Make Cucumber Juice To Lose Weight

Wash cucumbers and cut into pieces. Scrape off the skin of ginger and chopped into pieces, then mixed with cloves, ginger, and mint leaves. Mix the honey or brown sugar and serve with ice cubes.

Cucumber juice recipes for weight loss is one of the most simple recipe and quick to make, and can be presented to two people. The high water content of the juice is also a good way to make your body hydrated, maintain healthy skin and hair, as well as cucumber juice help you lose weight

Fresh cucumber can be made juice to losing weight