The Amazing Alkalizing Benefits of "Grape Seeds"

Posted by thomenda7xx on Friday, April 27, 2012



1 ) Acidic Cancerous Conditions : 

Grape Seeds are strong Anti-Carcinogenic and Anti-Tumor-promoting agent. Grape seed extracts may prevent the growth of breast, stomach, colon, prostate, and lung cancerous cells affected by dietary and/or metabolic acids in vitro.

Antioxidants, such as those found in grape seed extract, are thought to reduce the risk of developing cancers cells. Grape seed extract may also help prevent damage to human liver cells caused by chemotherapy medications.

2 ) High Blood Pressure :


Theoretically, grape seed extract might help prevent and reverse hypertension or high blood pressure. Antioxidants, like the ones found in grape seed, help protect blood vessels from metabolic acid damage. Acid damaged blood vessels can lead to higher blood pressure. In several animal studies, grape seed extract substantially reduced blood pressure. But human studies are needed to see whether grape seed extract helps people with high blood pressure.

3 ) High Cholesterol (For Binding Acids) : 




The combination of grape seed extract and chromium was more effective than either grape seed alone or placebo in lowering total and LDL ("bad") cholesterol.

4 ) Alzheimer's disease



5 ) Diabetes (improving blood acid sugar control)

6 ) Improving night vision

7 ) Protecting collagen and elastin in skin (Anti-Aging) from acid

8 ) Treating Hemorrhoids

9 ) Protecting against oxidative rancidity (acids) and the exotoxins or acids from bacterial or yeast cells.



10 ) Edema or Latent Tissue Acidosis:

Edema -- swelling caused by the acids produced from surgery or an injury -- seems to go away faster when people take grape seed extract. Edema or acidosis of the tissues is common after breast cancer surgery, and one double blind, placebo controlled study found that breast cancer patients who took 600 mg of grape seed extract daily after surgery for 6 months had less edema and pain than those who took placebo. Another study found that people who took grape seed extract after experiencing a sports injury had less swelling than those who took placebo.

11 ) Chronic venous insufficiency :

In chronic venous insufficiency, blood pools in the legs, causing pain, swelling, fatigue, and visible veins. A number of high quality studies have shown that OPCs from grape seed can reduce symptoms.
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What Causes an Enlarged Spleen (Spenomegaly)

Posted by thomenda7xx

What is the spleen and what causes an enlarged spleen (splenomegaly)? The spleen sits under the rib cage in the upper left part of the abdomen. It is an organ that is part of the lymph system and works as a drainage network that defends the body against acid outfection.

White blood cells from produced from red blood cells in the spleen engulf bacteria, dead tissue, and foreign matter, removing them from the blood as blood passes through it. The spleen also maintains healthy red and white blood cells. The spleen filters blood, removing abnormal blood cells from the bloodstream.


A spleen is normally about the size of the fist. But acid causing dis-eases can cause it to swell and become many times its normal size. Because the spleen is involved in many functions, many conditions may affect it. 


An enlarged spleen is not always a sign of a problem. When a spleen becomes enlarged, though, it often means it has been doing its job but has become overactive. For example, sometimes the spleen is overactive in removing and recycling blood cells. This is called hypersplenism. It can happen for many reasons, including problems with too many platelets from cellular breakdown and other disorders of the blood.


An enlarged spleen can be caused by acidic outfections including cirrhosis and other liver diseases, blood diseases characterized by abnormal blood cells, problems with the lymph system, or other conditions attributed to an unhealthy gut.


Here are some common causes of an enlarged spleen:
Outfections


• Acidic outfections, such as mononucleosis
• Parasitic infections, such as toxoplasmosis
• Bacterial outfections, such as endocarditis (an infection of your heart's valves)
Cancer
• Leukemia, a cancerous condition in which white blood cells displace normal blood cells
• Lymphoma, a cancerous condition of lymph tissue, such as Hodgkin's disease

Other causes of an enlarged spleen include:

• Inflammatory diseases such as sarcoidosis and rheumatoid arthritis
• Trauma, such as an injury during contact sports
• Cancerous acidic condtion that has spread (metastasized) to the spleen
• A cyst, a noncancerous fluid-filled sac
• A large abscess, a pus-filled cavity usually caused by an acidic outfection
• Infiltrative dis-eases such as Gaucher's disease,amyloidosis, or glycogen storage diseases

Most people don't know they have an enlarged spleen because symptoms are rare. People usually find out about it during a physical exam. These are the most common symptoms of an enlarged spleen:

• Being unable to eat a large meal
• Feeling discomfort, fullness, or pain on the upper left side of the abdomen; this pain may spread to your left shoulder

Patient will likely need diagnostic tests to confirm the cause of the swollen spleen. These may include blood tests and diagnostic medical ultrasound. In some cases, other tests may be needed.  For more information go to: www.phmiracle.com or
http://www.facebook.com/pages/Universal-Medical-Imaging-Group-Diagnostic-Ultrasound-and-Thermography/144446982270571
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Preventing Stroke with Carotid Ultrasound

Posted by thomenda7xx on Tuesday, April 24, 2012

An ultrasound of the carotid arteries allows physicians to visualize the amount of plaque lining the artery wall.

Carotid ultrasound is a painless and harmless test without radiation that uses high-frequency sound waves to create pictures of the insides of your carotid arteries.

There are two common carotid arteries, one on each side of the neck. They each divide into internal and external carotid arteries.

The internal carotid arteries supply oxygen-rich blood to the brain. The external carotid arteries supply oxygen-rich blood to the face, scalp, and neck.

Carotid ultrasound shows whether a plaque has built up in the carotid arteries. The buildup of plaque in the carotid arteries is called Carotid Artery disease.
Over time, acid boud fat called plaque can harden or rupture. Hardened plaque narrows the carotid arteries and reduces the flow of oxygen-rich blood to the brain.
If the acid bound fat called plaque ruptures, a blood clot can form on its surface. A clot can mostly or completely block blood flow through a carotid artery, which can cause a stroke.
A piece of acid plaque or a blood clot also can break away from the wall of the carotid artery. The plaque or clot can travel through the bloodstream and get stuck in one of the brain's smaller arteries. This can block blood flow in the artery and cause a stroke.
A standard carotid ultrasound shows the structure of the carotid arteries. Carotid ultrasound test might include a Doppler ultrasound. Doppler ultrasound is a special test that shows the movement of blood through the blood vessels.
The ultrasound of the carotid arteries is the ideal test in the attempt to prevent ischemic stroke.
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The Benefits of Tulsi (Holy Basil)

Posted by thomenda7xx on Monday, April 23, 2012


The tulsi or holy basil is an important symbol in the Hindu religious tradition and is worshiped in the morning and evening by Hindus at large. The holy basil is also a herbal remedy for a lot of common ailments. Here're top fifteen medicinal uses of tulsi.

1. Healing Power: The tulsi plant has many medicinal properties. The leaves are a nerve tonic and also sharpen memory. They promote the removal of the catarrhal matter and phlegm from the bronchial tube. The leaves strengthen the stomach and induce copious perspiration. The seed of the plant are mucilaginous.

2. Fever & Common Cold: The leaves of basil are specific for many fevers. During the rainy season, when malaria and dengue fever are widely prevalent, tender leaves, boiled with tea, act as preventive against theses diseases. In case of acute fevers, a decoction of the leaves boiled with powdered cardamom in half a liter of water and mixed with sugar and milk brings down the temperature. The juice of tulsi leaves can be used to bring down fever. Extract of tulsi leaves in fresh water should be given every 2 to 3 hours. In between one can keep giving sips of cold water. In children, it is every effective in bringing down the temperature.

3. Coughs: Tulsi is an important constituent of many Ayurvedic cough syrups and expectorants. It helps to mobilize mucus in bronchitis and asthma. Chewing tulsi leaves relieves cold and flu.

4. Sore Throat: Water boiled with basil leaves can be taken as drink in case of sore throat. This water can also be used as a gargle.

5. Respiratory Disorder: The herb is useful in the treatment of respiratory system disorder. A decoction of the leaves, with honey and ginger is an effective remedy for bronchitis, asthma, influenza, cough and cold. A decoction of the leaves, cloves and common salt also gives immediate relief in case of influenza. They should be boiled in half a liter of water till only half the water is left and add then taken.

6. Kidney Stone: Basil has strengthening effect on the kidney. In case of renal stone the juice of basil leaves and honey, if taken regularly for 6 months it will expel them via the urinary tract.

7. Heart Disorder: Basil has a beneficial effect in cardiac disease and the weakness resulting from them. It reduces the level of blood cholesterol.

8. Children's Ailments: Common pediatric problems like cough cold, fever, diarrhea and vomiting respond favorably to the juice of basil leaves. If pustules of chicken pox delay their appearance, basil leaves taken with saffron will hasten them.

9. Stress: Basil leaves are regarded as an 'adaptogen' or anti-stress agent. Recent studies have shown that the leaves afford significant protection against stress. Even healthy persons can chew 12 leaves of basil, twice a day, to prevent stress. It purifies blood and helps prevent several common elements.

10. Mouth Infections: The leaves are quit effective for the ulcer and infections in the mouth. A few leaves chewed will cure these conditions.

11. Insect Bites: The herb is a prophylactic or preventive and curative for insect stings or bites. A teaspoonful of the juice of the leaves is taken and is repeated after a few hours. Fresh juice must also be applied to the affected parts. A paste of fresh roots is also effective in case of bites of insects and leeches.

12. Skin Disorders: Applied locally, basil juice is beneficial in the treatment of ringworm and other skin diseases. It has also been tried successfully by some naturopaths in the treatment of leucoderma.

13. Teeth Disorder: The herb is useful in teeth disorders. Its leaves, dried in the sun and powdered, can be used for brushing teeth. It can also be mixed with mustered oil to make a paste and used as toothpaste. This is very good for maintaining dental health, counteracting bad breath and for massaging the gums. It is also useful in pyorrhea and other teeth disorders.

14. Headaches: Basil makes a good medicine for headache. A decoction of the leaves can be given for this disorder. Pounded leaves mixed with sandalwood paste can also be applied on the forehead for getting relief from heat, headache, and for providing coolness in general.

15. Eye Disorders: Basil juice is an effective remedy for sore eyes and night-blindness, which is generally caused by deficiency of vitamin A. Two drops of black basil juice are put into the eyes daily at bedtime.

DISCLAIMER: These are only general guidelines as a first aid. It is always better to see a doctor depending upon the intensity of the case.
 — with Shelley Young and 4 others.
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The Antioxidant or Antiacid Benefits of Bell Peppers

Posted by thomenda7xx


A wonderful combination of tangy taste and crunchy texture, sweet bell peppers are the Christmas ornaments of the vegetable world with their beautifully shaped glossy exterior that comes in a wide array of vivid colors ranging from green, red, yellow, orange, purple, brown to black. Despite their varied palette, all are the same plant, known scientifically as Capsicum annuum. They are members of the nightshade family, which also includes potatoes, tomatoes and eggplant. Sweet peppers are plump, bell-shaped vegetables featuring either three or four lobes. Green and purple peppers have a slightly bitter flavor, while the red, orange and yellows are sweeter and almost fruity. Paprika can be prepared from red bell peppers (as well as from chili peppers). Bell peppers are not 'hot'. The primary substance that controls "hotness" in peppers is called capsaicin, and it's found in very small amounts in bell peppers. Although peppers are available throughout the year, they are most abundant and tasty during the summer and early fall months.

What's New and Beneficial about Bell Peppers

Bell pepper is not only an excellent source of carotenoids, but also a source of over 30 different members of the carotenoid nutrient family. A recent study from Spain took a close look vitamin C, vitamin E, and six of these carotenoids (alpha-carotene, beta-carotene, lycopene, lutein, cryptoxanthin and zeaxanthin) in all commonly eaten foods and found that only two vegetables contained at least two-thirds of all the listed nutrients. One of these foods was tomato, and the other was sweet bell pepper! Bell pepper alone provided 12% of the total zeaxanthin found in the participants' diets. (Bell pepper also provided 7% of the participants' total vitamin C intake.)
If you want to maximize the availability of vitamin C and carotenoids from bell pepper, allow this amazing vegetable to ripen. Recent studies have shown that the vitamin C content and the carotenoid content of bell pepper both increase with ripening. When the vitamin C and carotenoid content of bell peppers increases, so does their total antioxidant capacity, which can be a source of great health benefits. Growers can allow bell peppers to ripen on the plant prior to harvest (which means that you will be able to purchase them in the grocery store in a ripened state). Or, if harvested early in the ripening stage, bell peppers can still be allowed to ripen post-harvest and after you've purchased them and brought them home from the market. In one recent study, the vitamin C in not-fully-ripe bell peppers continued to increase during home storage over a period of about 10 days. It can, though, be difficult to tell whether a bell pepper is optimally ripe. Most--but not all--green bell peppers will turn red in color over time, but they may be optimally ripe before shifting over from green to red. A good rule of thumb is to judge less by their basic color and more by their color quality as well as overall texture and feel. Whether green, red, yellow, or orange, optimally ripe bell peppers will have deep, vivid colors, feel heavy for their size, and be firm enough to yield only slightly to pressure.

Higher heat cooking can damage some of the delicate phytonutrients in bell peppers. In one recent study from Turkey, the effects of grilling on sweet green bell peppers were studied with respect to one particular phytonutrient--the flavonoid called luteolin. Prior to grilling, the bell peppers were found to contain about 46 milligrams/kilogram of this important antioxidant and anti-inflammatory flavonoid. After grilling for 7-8 minutes at a temperature of 150°C (302°F), about 40% of the luteolin was found to be destroyed. This loss of luteolin from higher heat cooking is one of the reasons I like cooking methods for bell peppers that use lower heat (118 degrees or less) for a very short period of time.

Although we tend to think about cruciferous vegetables like broccoli or allium vegetables like onions and garlic as vegetables that are richest in sulfur-containing compounds, bell peppers can also be valuable sources of health-supportive sulfur compounds. Several recent studies have taken a close look at the presence of co-factors in bell peppers called cysteine S-conjugate beta-lyases and their role in a sulfur-containing metabolic pathway called the thiomethyl shunt. These co-factors and this pathway may be involved in some of the anti-cancer benefits that bell pepper has shown in some animal and lab studies. They may serve as the basis for some of the anti-cancer benefits shown by green, yellow, red and orange vegetable intake in recent studies, including a recent study on risk reduction for gastric cancer and esophageal cancer.

Nutrients in
Bell Peppers
1.00 cup raw (92.00 grams)
Nutrient%Daily Value

vitamin C 195.8%

vitamin A 57.6%

vitamin B6 13.5%

folate 10.5%

fiber 7.4%

vitamin E 7.2%

molybdenum 6.1%

vitamin K 5.6%

potassium 5.5%

manganese 5%

vitamin B2 4.7%

vitamin B3 4.5%

vitamin B1 3.3%

tryptophan 3.1%

vitamin B5 2.8%

magnesium 2.7%

Calories (28) 1%

While bell peppers are a very popular vegetable, they have not always shared the health research spotlight with other members of the pepper family due to their very minimal content of the phytonutrient capsaicin, the well-researched pepper compound that gives hot peppers their "heat." Once active in the body, capsaicin can bind onto nerve cell receptors and change pain sensation, and it may also have important anti-cancer and blood-sugar balancing properties. However, the lack of "heat" or significant amounts of capsaicin in bell peppers does not mean that this vegetable should be denied the health research spotlight!

The actual nutrient and phytonutrient content of bell peppers is impressive - and also somewhat surprising given the very low-fat nature of this vegetable (some nutrients and phtyonutrients are fat-soluble and hence for them to be present the food needs to contain some fat). There is far less than 1 gram of total fat in one cup of sliced bell pepper. However, this very small amount of fat is enough to provide a reliable storage spot for bell pepper's fat-soluble nutrients, including its fat-soluble carotenoids and vitamin E. Bell pepper is a very good source of vitamin E at about 1.45 milligrams per cup, and it contains more than 30 different carotenoids, including excellent amounts of beta-carotene and zeaxanthin. Both of these carotenoids provide antioxidant and anti-inflammatory health benefits. Within this Health Benefits section, we'll focus on two areas of bell pepper research: research on the antioxidant benefits, and research on potential anti-cancer benefits.

Antioxidant/Antiacid Benefits

While research studies have tended to focus on carotenoids as the hallmark antioxidants or antiacids in bell pepper, this vegetable actually provides us with a very broad range of antioxidants or antiacids. In terms of conventional nutrients, bell pepper is an excellent source of vitamin C at 117 milligrams per cup. (That's more than twice the amount of vitamin C found in a typical orange.) Bell pepper is also a good source of another antioxidant or antiacid vitamin--vitamin E. In addition to these conventional antioxidant or antiacid vitamins, bell pepper is also a good source of the antioxidant or antiacid mineral manganese. The list of bell pepper phytonutrients is also impressive and includes:

Flavonoids
luteolin
quercetin
hesperidin
Carotenoids
alpha-carotene
beta-carotene
cryptoxanthin
lutein
zeaxanthin

Within this list of phytonutrient antioxidants or antiacids, it's understandable why carotenoids have been singled out for research attention. Among the five carotenoids listed above, bell pepper contains concentrated amounts of beta-carotene and zeaxanthin. (One cup of freshly sliced red bell pepper, for example, contains about 1,500 micrograms of beta-carotene, or the same as one third of a small carrot.) In a recent study from Spain, researchers took a close look at vitamin C, vitamin E, and six different carotenoids (alpha-carotene, beta-carotene, lycopene, lutein, cryptoxanthin and zeaxanthin) found in all commonly eaten foods. Only two vegetables were determined to contain at least two-thirds of these nutrients. One of these foods was tomato, and the other was sweet bell pepper! In addition, bell pepper alone was determined to provide 12% of the total zeaxanthin found in the participants' diets! Bell pepper alone was also found to provide 7% of the participants' total vitamin C intake.

This remarkable track record for bell peppers as an antioxidant or antiacid-rich food has yet to be translated into research on risk reduction for disease. We expect to see antioxidant benefits specifically from bell peppers showing up in a wide variety of human health studies, including studies on prevention of cardiovascular disease and prevention of type 2 diabetes. We also expect to see antioxidant or antiacid benefits showing up strongly in the area of eye health. Just one cup of sweet green bell pepper slices provides us with 314 micrograms (combined) of the carotenoids lutein and zeaxanthin. These two particular carotenoids are found in high concentrations in the macula of the eye (the centermost part of the retina), and they are required for protection of the macula from oxygen-related damage. In one condition called age-related macular degeneration, or AMD, the macula of the eye can become damaged and vision can become lost. (In the U.S., AMD is the leading case of blindness in adults over the age of 60.) We suspect that future human studies will show risk reduction for AMD with routine intake of bell peppers due to their strong antioxidant or antiacid benefits (and in particular, their unique concentration of lutein and zeaxanthin).

Potential Anti-Cancer Benefits

As a food that is rich in antioxidant, antiacid and anti-inflammatory nutrients, bell pepper would be expected to provide us with important anti-cancer benefits. Exposure to chronic excessive inflammation and chronic unwanted oxidative stress can increase the risk of cancer development for most cancer types, and both of these factors can be partly offset by diet. (Regular intake of antioxidant or antiacid nutrients can lower the likelihood of chronic oxidative stress, and regular intake of anti-inflammatory nutrients can lower the likelihood of chronic excessive inflammation.) With a rich supply of phytonutrients that have antioxidant or antiacid and anti-inflammatory properties, bell peppers would be expected to help offset these factors and lower our risk of cancer development. Unfortunately, large-scale human research studies have not tried to isolate the impact of bell peppers on cancer risk. At best, they have usually grouped bell peppers among other vegetables and analyzed the anti-cancer benefits of vegetables as a group. Still, we very much expect to see future studies documenting the specific benefits of bell peppers for risk reduction of cancer. Based on preliminary studies on animals and in the lab, cancers of the digestive tract (including gastric cancer and esophageal cancer) may be areas in which bell peppers end up showing a special potential for support.

Alongside of this antioxidant/antiacid/anti-inflammatory component of bell peppers' potential anti-cancer benefits is a second, less expected component. This second component involves the metabolism of sulfur compounds in bell pepper, and in particular the metabolism of the sulfur-containing amino acid cysteine. While bell pepper is not high in either protein or in the amino acid cysteine, it may be unusual in its metabolism of this amino acid. Several recent studies have taken a close look at the presence of enzymes in bell peppers called cysteine S-conjugate beta-lyases and their role in a sulfur-containing metabolic pathway called the thiomethyl shunt. These enzymes and this pathway may be involved in some of the anti-cancer benefits that bell pepper has shown in some preliminary animal and lab studies. They may serve as the basis for some of the anti-cancer benefits shown by green, yellow, red and orange vegetable intake in recent studies, including a recent study on risk reduction for gastric cancer and esophageal cancer.

Description

Bell peppers belong to the nightshade (Solanaceae) family of plants, along with chili pepper, cayenne pepper, eggplant, tomatoes and potatoes (except sweet potatoes and yams). Their scientific name is Capsicum annuum. This scientific name, however, is used to refer not only to bell peppers, but also to wax peppers, cayenne peppers, chili peppers, and jalapeno peppers.

While we are most accustomed to seeing green bell peppers in the supermarket, these delicious vegetables actually come in a wide variety of colors, including yellow, orange, red, purple, brown and black. The green bell peppers you purchase in the food market may actually be immature, non-ripe versions of these other color varieties. Not all bell peppers start off green, however, nor do green bell peppers always mature into other basic colors.

Paprika is a dried powdered form of bell pepper, and even though we are used to seeing red paprika in the spice section of the grocery, a paprika can be made from any color of bell pepper and it will end up being that same color once dried and ground into powder.

Bell peppers can be eaten at any stage of development. However, recent research has shown that the vitamin C and carotenoid content of bell peppers tends to increase while the pepper is reaching its optimal ripeness. Bell peppers are also typically more flavorful when optimally ripe.

History

Bell peppers have been cultivated for more than 9000 years, with the earliest cultivation having taken place in South and Central America. While the name "pepper" was given to this food by European colonizers of North America who first came across it in the 1500-1600's and then transported it back to Europe, the original name for this food in Spanish was pimiento.

Because bell peppers can be grown in a variety of climates and are popular in cuisines throughout the world, they can frequently be found on small farms in North America, Central America, South America, Europe, Africa, the Middle East, and parts of Asia. In terms of commercial production, however, China has become by far the largest producer of bell peppers and produced 14 million metric tons in 2007. At about 2 million metric tons, Mexico is the second largest commercial producer, followed by the United States at approximately 1 million metric tons.

Within the U.S., California and Florida are the largest bell pepper-producing states. (In terms of chili pepper production, however, New Mexico currently stands in first place.) . The average U.S. adult consumes about 16 pounds of peppers per year, including almost 9.5 pounds of bell peppers.

How to Select and Store

Choose peppers that have deep vivid colors, taut skin, and that are free of soft spots, blemishes and darkened areas. Their stems should be green and fresh looking. Peppers should be heavy for their size (reflecting their thick, well-formed and well-hydrated walls) and firm enough so that they will only yield slightly to a small amount of pressure. Avoid those that have signs of decay including injuries to the skin or water-soaked areas. The shape of the pepper does not generally affect the quality, although it may result in excessive waste or not be suitable to certain recipe preparations. Peppers are available throughout the year but are usually in greater abundance during the summer and early fall months.

It can be difficult to tell whether a bell pepper is optimally ripe, but from a nutritional and health standpoint, it is definitely worth paying attention to the degree of ripeness in your bell peppers. You don't want them to be overly ripe to the point of getting too soft, wrinkly, or blemished. In fact, if bell peppers are optimally ripe at the time of purchase, they can lose up to 15% of their vitamin C content over the course of 10-day storage in the refrigerator and up to 25% of their vitamin C over 20-days of refrigerator storage time. However, if not optimally ripe at the time of purchase, the vitamin C and carotenoids in bell peppers will actually increase with refrigerator storage over the next 10 days. So as you can see, there is a delicate balance in terms of optimal ripeness! I encourage you not to worry about eating bell peppers that are not yet optimally ripe, because they can still provide you with outstanding health benefits. But for optimal vitamin C and carotenoid benefits, you may want to experiment a little and see if you can develop a skill for evaluating ripeness in this vegetable. Unfortunately, you cannot use basic color as your primary guideline. Most - but not all - green bell peppers will turn red in color over time, but they may be optimally ripe before shifting over from green to red. (There are also some varieties of bell peppers which never start out green.) A good rule of thumb is to judge not by the color itself but by the color quality and overall texture and feel. Whether green, red, yellow, or orange, optimally ripe bell peppers will have deep, vivid colors, will feel heavy for their size, and will be firm enough to yield only slightly to pressure.

Unwashed sweet peppers stored in the vegetable compartment of the refrigerator will keep for approximately 7-10 days. . Because bell peppers need to still well hydrated and are very sensitive to moisture loss, we further recommend that you include a damp cloth or paper towel in the vegetable compartment to help the peppers retain their moisture. Do not cut out the bell pepper stem prior to storage in the refrigerator. Bell peppers are especially sensitive to moisture loss through this stem (calyx) portion and are more susceptible to chilling injury if the stem is removed. Sweet peppers can be frozen without first being blanched. It is better to freeze them whole since there will be less exposure to air which can degrade both their nutrient content and flavor.

Although most people would not consider washing bell peppers under hot water, I want to be clear about the disadvantages of doing so. A recent study has shown that bell peppers retain more of their total antioxidant or antiacid capacity when washed under cold versus hot water.

Finally, if you are going to consume your bell peppers within a day or two and suspect that they are not fully ripe, you may want to consider storing them without refrigeration. We've seen one recent study showing that room temperature storage of 20°C (68°F) can improve the availability of fat-soluble carotenoids in bell peppers that are not yet optimally ripe.

Tips for Preparing and Cooking
Tips for Preparing Bell Peppers

Before coring and/or cutting the pepper, wash it under cold running water. If the pepper has been waxed, you should also scrub it gently but thoroughly with a natural bristle brush.

Use a paring knife to cut around the stem and then gently remove it. Peppers can be cut into various shapes and sizes. To easily chop, dice or cut the peppers into strips, first cut the pepper in half lengthwise, clean out the core and seeds, and then, after placing the skin side down on the cutting surface, cut into the desired size and shape. Peppers can also be cut horizontally into rings or left whole for stuffed peppers. The pulpy white inner cavity of the bell pepper is rich in flavonoids and can be eaten, even though some people have a personal preference for removing this section.

The Healthiest Way of Cooking Bell Peppers

Of all of the cooking methods we tried when cooking bell peppers, my favorite is Healthy Sauté. We think that it provides the greatest flavor and is also a method that allows for concentrated nutrient retention.

To Healthy Sauté bell peppers, heat 3 TBS of broth (vegetable) or alkaline water in a stainless steel skillet. Once bubbles begin to form add sliced red bell peppers, cover, and Healthy Sauté for 3 minutes on medium heat. After 3 minutes add 2 TBS broth, then cook uncovered on low heat for another 4 minutes, stirring constantly. Transfer to a bowl and toss with our extra virgin olive oil and fresh lemon.

Nutritional Profile

Bell peppers are an outstanding source of antioxidant/antiacid and anti-inflammatory phytonutrients. These phytonutrients include flavonoids (luteolin, quercetin, hesperidin) and hydroxycinnamic acids (especially ferulic and cinnamic acids). But the hallmark phytonutrient group found in bell peppers is the carotenoid family, with more than 30 different carotenoids being provided by this vegetable. Included in bell pepper carotenoids are alpha-carotene, beta-carotene, cryptoxanthin, lutein, and zeaxanthin. Bell peppers are an excellent source of antioxidants or antiacids vitamin A and nerve-supportive vitamin B6. Bell peppers are a very good source of heart-healthy fiber, vitamin E, folate, potassium, and vitamin K as well as the enzyme-supportive molybdenum. They are a good source of bone-building manganese and magnesium, energy-producing vitamins B1, B2, B3 and B5.

References

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Kollmannsberger H, Rodriguez-Burruezo A, Nitz S et al. Volatile and capsaicinoid composition of ajà  (Capsicum baccatum) and rocoto (Capsicum pubescens), two Andean species of chile peppers. J Sci Food Agric. 2011 Jul;91(9):1598-611. 2011.
Kumar R, Dwivedi N, Singh RK et al. A review on molecular characterization of pepper for capsaicin and oleoresin. Int J Plant Breeding and Genetics 2011, 5(2): 99-110. 2011.
Lalitha V, Kiran B and Raveesha. Antifungal and antibacterial potentiality of six essential oils extracted from plant source. . International Journal of Engineering Science and Technology Year: 2011 Vol: 3 Issue: 4 Pages/record No.: 3029-3038. 2011.
Naef R, Velluz A and Jaquier A. New volatile sulfur-containing constituents in a simultaneous distillation-extraction extract of red bell peppers (Capsicum annuum). J Agric Food Chem. 2008 Jan 23;56(2):517-27. 2008.
O'Sullivan L, Jiwan MA, Daly T, O'Brien NM et al. Bioaccessibility, uptake, and transport of carotenoids from peppers (Capsicum spp.) using the coupled in vitro digestion and human intestinal Caco-2 cell model. J Agric Food Chem. 2010 May 12;58(9):5374-9. 2010.
Starkenmann C and Niclass Y. New cysteine-S-conjugate precursors of volatile sulfur compounds in bell peppers (Capsicum annuum L. cultivar). J Agric Food Chem. 2011 Apr 13;59(7):3358-65. 2011.
Zoran I, Avital BY, Yaccov P et al. Total antioxidant activity (TAA) of bell pepper during prolonged storage on low temperature. Journal of Agricultural Sciences Year: 2008 Vol: 53 Issue: 1 Pages/record No.: 3-12. 2008.
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Drinking Soda Pop May Kill You!

Posted by thomenda7xx on Saturday, April 21, 2012


Researchers from Cleveland Clinic’s Wellness Institute and Harvard University have found that greater consumption of sugar-sweetened and low-calorie sodas is associated with a higher risk of stroke. 
The study – recently published in the American Journal of Clinical Nutrition – is the first to examine soda’s effect on stroke risk. Previous research has linked sugar-sweetened beverage consumption with weight gain, diabetes, high blood pressure, high cholesterol, gout and coronary artery disease.

“Soda remains the largest source of added sugar in the diet,” said Adam Bernstein, M.D., Sc.D., study author and Research Director at Cleveland Clinic’s Wellness Institute. “What we’re beginning to understand is that regular intake of these beverages sets off a chain reaction in the body that can potentially lead to many diseases – including stroke.”
The research analyzed soda consumption among 43,371 men who participated in the Health Professionals Follow-Up Study between 1986 and 2008, and 84,085 women who participated in the Nurses’ Health Study between 1980 and 2008. During that time, 2,938 strokes were documented in women while 1,416 strokes were documented in men.

"The answer to the increase in strokes from drinking soda is quite simple - sugar is a metabolic acid and is poisonous to the body in all of its forms," states Dr. Robert O. Young.  Dr. Young further states, "other acids including carbonic and phosphuric acid also contribute to inflammation, atherosclerosis, acidic plaque, thrombosis, obesity, glucose intolerance, insulin resisitance, diabetes high blood pressure, heart disease and stroke."  In sugar-sweetened sodas, the sugar load may lead to rapid increases in blood glucose and insulin which, over time, may lead to glucose intolerance, insulin resistance, and inflammation. These physiologic changes influence atherosclerosis, plaque stability and thrombosis – all of which are risk factors of ischemic stroke. This risk for stroke appears hy igher in women than in men.

The pH of soda drinks are highly acidic with a pH of less than 3 and an oxidative reduction potential of over +450mV.  According to Dr. Young, "soda sucks the life right out of you!"
In addition, study findings show that men and women who consumed more than one serving of sugar-sweetened soda per day had higher rates of high blood pressure and high blood cholesterol and lower physical activity rates. Those who drank soda more frequently were also more likely to eat red meat and whole-fat dairy products. Men and women who consumed low-calorie soda had a higher incidence of chronic disease and a higher body mass index (BMI). The investigators controlled for these other factors in their analysis to determine the independent association of soda consumption on stroke risk.

“According to research from the USDA, sugar-sweetened beverage consumption has increased dramatically in the United States over the past three decades, and it’s affecting our health,” said Dr. Bernstein. “These findings reiterate the importance of encouraging individuals to substitute alternate beverages for soda.”

Dr. Young suggests, "drinking soda drinks compromises the alkaline design of the body setting the stage for sickness, dis-ease, disease and death.  People are digging their graves with their own teeth when they ingest foods and beverages that are highly acidic/toxic to the blood and tissues.  These acidic foods and beverages include, animal flesh, dairy products, alcohol. coffee, tea, soda drinks, sports drinks, high sugar fruit drinks, vinegar,  and sugar in all of its forms both natural and artificial."

If you are ingesting acidic drinks like soda pop, the following article may help you kick the acidic habit before its too late!

Woman’s Coca-Cola ‘habit’ cited in death


By Eric Pfeiffer | The Sideshow – Fri, Apr 20, 2012

Experts say Natasha Harris Coca-Cola habit probably contributed to her death (AP/New Zealand Herald)When people attribute someone's untimely death to a Coke overdose, they're usually not talking about the world's most popular soda.
But experts in New Zealand say Natasha Harris' 2-gallon-a-day Coca-Cola consumption"probably" contributed to her death. The soda company responded to the alleged connection by noting that even water consumption can be fatalin excessive amounts.
"The first thing she would do in the morning was to have a drink of Coke beside her bed and the last thing she would do at night was have a drink of Coke," Harris' partner Chris Hodgkinson said in a deposition. "She was addicted to Coke."
Hodgkinson testified that Harris drank between 2.1 gallons and 2.6 gallons of Coke every day.
The 30-year-old Harris died of a heart attack in February 2010. According to New Zealand's Fairfax Media, pathologist Dr. Dan Mornin testified on Thursday that Harris likely suffered from hypokalemia (low potassium levels), which he believes was caused by her overall poor nutrition, including the unusually high levels of Coke consumption.
Though in fairness to the soda manufacturer, it was also revealed that Harris made other questionable health choices before her death, including smoking a reported 30 cigarettes per day and having poor eating habits. Dr. Mornin also said Harris had "toxic levels of caffeine" in her blood, though it's not clear if those levels came exclusively from Coke or from a combination of other sources, including coffee.
Karen Thompson, a spokeswoman for Coca-Cola Oceania, defended the safety of her company's products in a statement:
"We concur with the information shared by the coroner's office that the grossly excessive ingestion of any food product, including water, over a short period of time with the inadequate consumption of essential nutrients, and the failure to seek appropriate medical intervention when needed, can be dramatically symptomatic."
Harris reportedly experienced high blood pressure in the months leading up to her death. Hodgkinson called emergency services and tried mouth-to-mouth resuscitation but was not able to revive Harris after she collapsed in her home.
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The Mycotoxic Oxidative Stress Coagulated Blood Test

Posted by thomenda7xx on Friday, April 20, 2012


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Health Benefits of Guinea Hen Weed

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Guinea Hen Weed: A Powerful Jamaican Herb


GUINEA HEN weed, known to South Americans as anamu, is a herb that is indigenous to induce abortion in the Amazon rainforest and the tropical areas of the Caribbean, Central and South America and Africa. Its botanical name is Petiveria alliacea. In Jamaica, it has several names – guinea hen weed, guinea hen leaf, garlic weed or gully root.

Anamu has a long history of use in all the countries where it grows. Herbalists and have traditionally used anamu for a wide variety of conditions including arthritis, digestive disorders,  diabetes, cancer, pain relief and even to induce abortions.

Over the past quarter of a century, however, modern scientific research has studied anamu intensively and many biologically active compounds have been discovered in the plant: flavanoids, triterpenes, steroids, and sulfur compounds. The research published on anamu now validates many of the historical uses of this herb.

Interestingly, the researchers found that of the 20 compounds isolated from the plant – several of which had never been identified in nature before – some were similar to compounds found in garlic, a plant known to have medicinal properties.

Anamu disorganizes cancer cells - Laboratory investigations show that anamu retards the growth of several strains of cancer and leukemia cells. In a plant screening programme performed at the University of Illinois at Chicago, more than 1,400 plant extracts were evaluated for the prevention and treatment of cancer. Anamu was one of only 34 plants identified with active properties specifically against cancerous conditions.

How does anamu work against a cancerous condition?

Several phytochemicals in anamu like astilbin and dibenzyl trisulphide have been documented to directly disorganizes cancer cells. Research showed further that the compounds in anamu were able to differentiate between normal cells and cancer cells, transforming only the cancerous cells. In addition, other substances in the herb stimulate the body’s natural defences as described below.

Anamu supports the immune system - Anamu has also been verified to have immuno-activation properties. It activates the immune system to increase its production of lymphocytes and natural killer cells – powerful disease-destroying cells. At the same time, it increases the production of interferon and interleukins – substances naturally produced by the immune system in dealing with dietary and metabolic acids that are at the root cause of ALL cancerous conditions and out-fections.

Anamu buffers acids that cause out-fections - It demonstrates broad spectrum antimicrobial properties against numerous bacteria, fungi and yeast. Compounds in anamu directly disorganizes and/or inhibits the develpment or transformation of healthy cells into bacterial or fungal cells. Interestingly, many alternative medicine practitioners believe that so-called infection or better said, outfictions play a major role in many cancerous conditions. Anamu is widely used in folk medicine for buffering the acids that are the cause of all so-called infections.

Anamu relieves pain by reducing dietary and/or metabolic acid - Its traditional use as a remedy for arthritis and rheumatism has been validated by clinical research that confirms its acid/pain relieving and anti-inflammatory effect. Researchers in Sweden demonstrated its COX-1 inhibitory properties (cyclooxogenase-1 inhibitors are a new class of popular and profitable arthritis drugs). Anamu extracts have been found to relieve acid/pain and inflammation even when applied topically to the skin.

Anamu lowers the acids in the blood called glucose/sugar - While anamu has not been widely researched for diabetes, it had been documented to lower blood sugar acid levels by more than 60 per cent in laboratory animals. This reflects herbal medical practice in Cuba where anamu has been used as an aid for diabetes for many years.

Contradictions to anamu

Anamu has been found to cause contractions of the uterus that can lead to abortions and miscarriages. As such, it should not be used by pregnant women.

Anamu contains a low concentration of a blood thinner called coumadin. People with any bleeding disorder like hemophilia or who are on blood thinning medication should consult their health-care provider before using anamu.

Directions for use

I recommend using organically grown anamu herb, free of insecticides, herbicides and other pollution.
One heaping tablespoonful of the whole powdered anamu plant is diffused in one litre of hot water. The resulting tea is drunk preferably on an empty stomach. An average dosage is four ounces (about half a cup) twice daily.

Reminder and warning

Many persons are desperately looking for a quick fix – a magic bullet that will miraculously cure their  acidic illness. The reality is that there is no quick fix. Like so many useful herbs, anamu will give best results when combined with optimal base nutrition, alkalizing nutritional supplements, exercise, acid detoxification, stress management and adequate restful sleep.

It must be only a part of the pH Miracle healthy lifestyles and diet. It can also be used along with conventional medicines without disturbing their effects. If you have a serious medical condition, do not self medicate without the assistance and guidance of a qualified health practitioner.
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Posted by thomenda7xx


Dr. Young educates individuals, groups and communities to learn how to behave in a manner conducive to the promotion, maintenance, or restoration of health; how to acquire information and the skills needed to make quality health decisions including but not limited to: environmental, physical, social, emotional, intellectual, and spiritual health.

Dr. Young will help you to understand the condition of someone’s health by using safe screening diagnostic methods such as Live Blood Analysis, Medical Diagnostic Ultrasound and Thermography to recognize and prevent degenerative diseases.

Dr. Young believes that health is a state of complete physical, mental, spiritual and emotional well-being and that the body has the power to heal itself. He educates his clients to understand that they can facilitate the process of healing with a healthy diet, manipulative medicine and non-toxic, non-invasive and natural therapies in order to eliminate harmful side effects.

There is an underlying cause, such as diet, lifestyle or emotional forces, to every illness. Dr. Robert O. Young helps to uncover and treat the cause of disease instead of just the symptoms of the illness, which he achieves through education and promotion of healthy lifestyle choices. 


~ Dr. Galina Migalko


http://www.facebook.com/pages/Universal-Medical-Imaging-Group-Diagnostic-Ultrasound-and-Thermography/144446982270571
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Posted by thomenda7xx


GINGER is an aromatic, pungent and spicy root vegetable. Ginger adds a special flavor and zest to stir fries and many fruit and vegetable dishes. Ginger’s benefits as a healing food are well known in Asia where it is frequently called “the universal medicine.” Ginger is regarded as an excellent “carminative” (a substance which promotes the elimination of intestinal gas) and “intestinal spasmolytic” (a substance which relaxes and soothes the intestinal tract).

Ginger’s effectiveness as a buffer for stomach acid is due largely to its active phytonutrient ingredients: “gingerols” and “shogaols” which are responsible for ginger’s distinctive flavor. Ginger’s anti-vomiting/acid action has been shown to be very useful in reducing the nausea (due to the body's need for alkalinity in the form of sodium bicarbornate) and vomiting of pregnancy also the result of excess acids and the need for base. Japanese researchers believe the gingerols may be responsible for blocking the body’s reflex to vomit. Dr. Robert O. Young's research indicates that ginger buffers excess acid and thus blocks vomiting. Ginger’s phytonutrients help to neutralize stomach acids, enhance the secretion of aklaline juices (stimulating the appetite), and tone the muscles of the digestive tract.

Both gingerols and shogaols have been shown to fight cancer as well. Scientific research has been shown that gingerols have antibacterial properties to inhibit the growth of “helicobacter pylori,” involved in the development of gastric and colon cancer and suppress the growth of human colorectal carcinomas. Lab experiments presented by Dr. Rebecca Lui (and colleagues from the University of Michigan) at the 97th Annual Meeting of the American Association for Cancer showed that gingerols kill ovarian cancer cells by inducing apoptosis (programmed cell death) and phagocytosis (self-digestion).

In a 2007 study published in the Journal of Agricultural and Food Chemistry, Dr. Chung-Yi Chen (and colleagues in the American Chemical Society) presented compelling evidence that ginger’s shogaols effectively induce apoptosis in cancer cells. A Rutgers University study later that same year supported the cancer-fighting properties of both shogaols and gingerols.

Denmark researchers have discovered that ginger can block the effects of prostaglandins, which are substances that cause inflammation of the blood vessels in the brain and lead to migraines. When you feel a migraine coming on, take 1/3 teaspoon of fresh of powdered ginger to help stop the headache before it starts. In Chinese medicine, ginger tea with brown sugar is used in the treatment of menstrual cramps, while adding ginger to honey can wipe out food poisoning in a hurry.

But that’s not all! Studies have shown that ginger contains anti-inflammatory properties that work much like the more common non-steroidal anti-inflammatory drugs (NSAIDs). Ginger actually inhibits the action of several of the genes involved in the inflammation process, namely cytokines and chemokines.

We love to blend up a couple of fresh ginger roots along with fresh lime or lemon juice, garlic, and ice for a nutritionally potent (and tasty) breakfast smoothie. When buying ginger, fresh is best! Be sure to avoid ginger with dry, wrinkled, skin, mold or soft spots. Grating, blending, or using a garlic press will give you the maximum benefit.
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Far Infrared Rays Provide Many Health Benefits Including Negative Ionic Charges

Posted by thomenda7xx on Sunday, April 15, 2012

The sun emits many kinds of natural light, only some of which are visible. Infrared light has a longer wavelength than the visible spectrum and thus cannot be seen by the naked eye.

Far infrared rays (FIR) have the longest wavelength of any kind of infrared light, and thus are the only kind of infrared light that can deeply penetrate the human body. When emitted by the sun or and infrared sauna, FIR penetrates through the skin to the subcutaneous tissues and is transformed from light energy into heat energy, bringing about many beneficial effects:

  • Promotion of blood circulation and warming of the body, which helps relieve neuralgia (nerve pain), muscle aches and joint pain, as well as remedying cold hands and feet
  • Revitalization of cells, which promotes wound healing and helps restore tissue damaged by inflammation
  • Increased metabolism
  • Relief from stress and fatigue
  • Regulation of the nervous system
  • Promotion of sound sleep
  • Purification of bodily fluids and elimination of harmful toxins
  • Strengthening of immune function
  • Promotion of healthy growth and development in human beings and animals

At its normal core temperature, the human body emits heat energy at a wavelength of 5-15 microns. A FIR energy wave of similar length is emitted when natural stone or clay is heated. Some studies have shown that FIR energy emitted from stone or clay can penetrate organic matter 80 times deeper than other heat waves.

The heat from FIR resonates with the body's own energy waves to warm the body, improve blood circulation, and boost metabolism. FIR energizes the body at the cellular level. For this reason, many hospitals and clinics around the world and at the pH Miracle Living center treat patients with medical devices that generate FIR. In addition to their positive effects on circulation and metabolism, far infrared rays also improve the function of the autonomic nervous and endocrine (hormone) systems, resulting in a better state of health.

To learn more about FIR or to order your own home FIR sauna go to:

http://phmiracleliving.com/p-194-ph-miracle-dry-heat-sauna-model-5000.aspx


pH Miracle Dry Heat Sauna Model 5000


For hundreds of years, people have recognized the therapeutic benefits of the sauna.

pH Miracle Dry Heat Saunas work with radiant energy, just like what you feel when you step into the sunlight on a cold day. There's no need to heat the air, in fact the front window opens for ventilation. The suede-flocked heating panels are safe to touch. The entire cabin is ready to use in about 5 minutes — unlike 60 minutes for traditional saunas, and the unit consumes one-tenth the electricity!

The far-infrared heat penetrates deep: up to two inches below the skin for stimulation you can really feel, and health benefits you can really appreciate.

Studies have shown that the increased circulation promoted by these saunas ...

• helps ease joint pain and stiffness

• reduces the painful buildup of lactic acid in the muscles after a long workout

• provides cardiovascular conditioning

• burns off calories

• speeds cellulite loss

• helps you detoxify

• helps you sweat out cholesterol, fat, soluble toxins and heavy metals

• stimulates the body's natural immune system

• improves skin tone, elasticity, and color

• and feels great!

These saunas are crafted of Western Red Canadian Cedar, with individual panels hand-selected and matched to a furniture-grade finish. The solid wood frame is built to last and is healthier for you than plywood frames, which emit toxic fumes when heated. Inside and out, these saunas are loaded with features:

• windows for light and ventilation

• recessed halogen accent lights for mood and reading

• keypad controls for temperature and time

• precise digital readout

• wireless remote-control

• high-quality AM/FM CD stereo with two-way speakers built in to create the ultimate soothing escape

• assembles in minutes without tools

• no special wiring, plumbing or ventilation required

• set it up indoors or outdoors

• comes with a lifetime warranty

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