Debbie Adler asked:


Lowering high blood pressure and cardiovascular risk can now be downright delicious.

Happy Heart News

Studies at the American Association for the Advancement of Science reveals that cocoa and dark chocolate contain flavonols which prevent substances in the bloodstream from oxidizing and clogging arteries, as well as helping the body process nitric oxide, a compound that promotes healthy blood flow and blood pressure.

Flavonoids are naturally-occurring plant compounds found in a wide array of foods that are recognized as having certain health benefits. Cranberries, apples, peanuts, onions, tea, dark chocolate and red wine are flavonoid-rich. Flavonoids have antioxidant powers that provide protective benefits from environmental toxins. Flavonoids in chocolate are called flavonols.
Euphoric about Flavonols

In addition to these antioxidant capabilities, the flavonols in chocolate are also thought to affect the relaxation capabilities of blood vessels. This is why a soothing and almost euphoric feeling may occur after consuming dark chocolate. Also, these same flavonols may positively affect the balance of certain hormone-like compounds called eicosanoids, which are thought to play a role in cardiovascular health. This is similar to the role a low-dose aspirin plays in promoting blood flow. This reduces the ability of the blood to clot, which also reduces the risk of stroke and heart attack.

Dr. Carl Keen, lead study author, cautions that eating chocolate bars is not supposed to be a substitute for taking a recommended daily dose of aspirin.

The Fat in Chocolate

Some people may be concerned about the fat content in chocolate. The fat in chocolate, from cocoa butter, contains what is known as oleic acid. Oleic acid is a monounsaturated fat (also found in olive oil) and is actually healthy for your heart.

This good news does not mean we should have as much chocolate as we like. Also, it is important to know what forms of chocolate would be ideal over others.

Processing

How cocoa is processed into chocolate products determines how many flavonols are lost. The processes known as fermentation, alkalizing, and roasting all have an effect on the level of flavonols that are retained.

As of now, dark chocolate appears to retain the highest level of flavonoids. So you are better off eating dark chocolate over milk chocolate.

In Conclusion

So should we eat chocolate for its health benefits or for its fabulous taste?

The test results are starting to show strong evidence to the former. Even the USDA Food Composition Laboratory is convinced. They are developing a database that will include cocoa among the flavonoid-rich plant foods.

So soon you might be hearing your physician saying that a chocolate a day will keep the doctor away. Life does not get better than that.



JASPER

devika asked:


Tuberculosis is a brutal illness. A tiny microorganism called tubercle bacillus causes it,hence it named tuberculosis. This germ enters into body through the nose mouth, and the windpipe, and stay down in tile lungs. It increases by millions and produces small raised spots called tubercles.

Tuberculosis symptoms:Loss of power, color and weight:

   Tuberculosis may take place anywhere in the body but, more usually, it affects the lungs, intestines, bones, and glands. Pulmonary tuberculosis (tuberculosis of the lungs) is by far the most ordinary type of tuberculosis. It has a tendency to consume the body and the patient loses force, color, and weight.

Temperature rise, persistent cough, breathing troubles and body pain:
Other symptoms are a rise in temperature, particularly in the evening, a constant cough and hoarseness, obscurity in breathing, pain in the shoulders, heartburn, chest pain, and blood in the sputum.

Tuberculosis causes:

Lowered resistance of the body:Poorer resistance of the body system is the main cause of this disease. Lowered resistance can result from intake of improper and insufficient foods or diets, and living in ill-ventilated houses.

Inappropriate lifestyle, Smoking, drinking and stress:

Other causes include exposure to cold, loss of sleep, adulterated air, a sedentary life, overwork, use of tobacco, liquor and other unsafe drinks. These factors made the ground for the development of germs of various kinds, including tubercle bacillus. These germs may be present in the body but are quite safe for those who are endowed with vitality and natural resistance.

Home Remedies for Tuberculosis:

Tuberculosis treatment with Milk Diet:

The chief healing agent needed for the treatment of tuberculosis is calcium. Milk is only the richest food base for the supply of natural calcium to the body and should be taken liberally. In fact an exclusive milk diet is measured valuable in tuberculosis. However, a preliminary fast for three days, comprising of raw juices, if possible, orange juice, is important before the milk diet is begun. The method is to take half a glass of orange juice diluted with an identical amount of water every two hours from 8 a.m. to 8 p.m. For the full milk diet, the patient must take a glass of milk every two hours from 8 a.m. to 8 p.m. on the first day, followed by a glass and a half each hour on the nextday. Thereafter, the amount can be gradually enlarged until the patient takes a glass every half an hour. Normally, six litres of milk should be taken daily. In the case of women, five litres should be enough. Raw milk, that is, milk, which has not been pasteurised, creates the best results, offers it is clean and pure. Milk must be reserved cool and away from dust, flies, odors, and sunlight. It should be softly stimulated before use to guarantee an even sharing of cream. It should be sipped very slowly so as to be thoroughly mixed with saliva which dilutes it and, to a great extent, supports itsdigestion. Nearly eight to six weeks of a full milk diet is essential for the victory of the treatment. A substantial amount of rest is essential with a milk diet and the patient should lie down for about two hours twice a day.

Tuberculosis treatment with Custard Apple:

Custard apple is considered as one of the most precious remedies for tuberculosis. It is said to have the qualities of rejuvenating drugs. Ayurvedic practitioners made fermented liquor called sitaphalasava from this fruit, when in season, for use as a remedy in the treatment of this disease. The pulp of two custard apples and twenty-five seedless raisins should be simmered in water on a slow fire. When about one-third of the water is left, it should be filtered, and then mixed with two teaspoons of crushed sugar candy, and a quarter teaspoon each of the powder of cardamom, cinnamon, and certain other condiments.

Tuberculosis treatment with Indian Gooseberry:

The Indian gooseberry is precious remedy for tuberculosis. A tablespoon each of fresh amla juice and honey, mixed jointly, should be taken every morning in treating this disease.Its normal use will support vigour and vitality in the body within a few days

Tuberculosis treatment with Pineapple:

Pineapple juice is helpful in the treatment of tuberculosis. It has been found to be useful in dissolving mucus and aiding revival. This juice was used often in the past in treating this disease when it was more ordinary than it is at present. One glass of pineapple juice is advisable daily

Tuberculosis treatment with Banana:

Bananas are measured helpful in tuberculosis. The juice of the plantain or the normal cooking bananas works miracles in tile treat of tuberculosis. It assert to have cured patients in a higher stage of this disease with frequent cough, plentiful expectoration and high fever in two months, by this treatment

Tuberculosis treatment with Orange:

Oranges are helpful in the treatment of tuberculosis. A glass of orange juice must be mixed with a pinch of salt and a tablespoon of honey and taken every day by the patient. Due to its salty action in the lungs, it eases expectoration and defends the body from minor infections.

Diet for Tuberculosis:

Keep away from devitalizing foods and strong tea, coffee etc.The patient must avoid all devitalizing foodstuff such as white bread, white sugar, and refined cereals; puddings and pies; tinned and sealed foods.

Other Tuberculosis treatment:

Take total rest and avoid stress:

The patient should totally rest his mind and body. Any sort of stress will delay healing.

Exposure to fresh air and sunlight:

Fresh air is always significant in curing the disease, and the patient should pay out most of the time in the open air and sleep in a well-ventilated room. Sunshine is also necessary as tubercle bacilli are killed quickly by exposure to the sun’s rays

Avoid strain and have mental distraction:

Other helpful steps towards curing the disease are avoidance of strain, slow massage, deep breathing, and a light occupation to make sure of mental distraction.

Reference HealthOnclick



KELVIN

divi asked:


my daughter has lactose intolerance problem..she cant have curd of cows milk too. do v have to take the curd of ordinary milk to ferment soy milk?

CORY

GDK asked:


I’ve been reading a little about the Mongols and I’m curious about fermented mares milk. Is there anyplace in the USA that sells it? Or somewhere I would be able to order it from?

EDWARD

Erny Setyawati asked:


Yogurt is fermentation milk that helps our weight balance. Yogurt has full nutrient beside we can make it easily. The nutrient of yogurt higher than fresh milk, low fat and every 100 gram yogurt have 52 calorie, 3,3 gram protein, 2,5 gram fat and 120 gram calcium. Two bacteria have role in yogurt processing, streptococcus thermopiles and lactobacillus burglarious.

The bacteria have capability to process lactose to lactic acid so that taste of yogurt is sour. We can describe the advantages to drink yogurt for our health,

1. Make your weight balance

Two bacteria in yogurt create sour condition in intestines so that killing others bacteria. The condition makes our digestion running smoothly and push maximal nutrient absorbing. Yogurt not cause diarrhea, because yogurt can kill coli bacteria.

2. Avoid cancer

Milk fermentation can improve enzyme in intestines and liver, help to produce white blood cell. These contents can fight cancer and improve your immunity.

3. Killing cruel microbes

Yogurt as delicious fermentation milk have good function, fighting cruel microbes in your mouth that make your mouth smell bad. Drinking fresh yogurt, your mouth always smell good.

4. Decrease cholesterol

Good bacteria in yogurt can absorb cholesterol in small intestine and also help to decrease cholesterol in blood. This is a good way to avoid from coroner heart.

We also give few tips how to make yogurt as fermentation milk, so that you can serve it every day.

Ingredients,

1. Fresh milk 1 liter

2. Starter yogurt 5 gram

How to make,

1. Mixture fresh milk with starter yogurt

2. Boil mixture fresh milk above and decrease temperature in order to be warm. Pour into sterile bottle and close with ***** lid and open into a half circle

3. Make cool smoothly, do not use ice or refrigerator to make cool.

4. After cool, close the lid and keep in the refrigerator until time to drink.



RICKEY

John Cielo asked:


Suffering from a horrible yeast infection? Yogurt is being used more and more as a home remedy for yeast infection. Yogurt, applied directly to the affected area, can relieve burning and itching. Taken internally yogurt can help to fight yeast infections by re-balancing the good bacteria in the gastrointestinal tract. It’s all explained here.

The first thing to know is that it has to be plain, unsweetened, with no added sugar or flavorings, or any fruit. You should be able to get it from your local grocery store. But check the labeling to make sure it is as I have just described. Also check that the labeling says that it contains ‘active cultures’ or ‘live and active cultures’.

What are ‘live and active cultures’ and how can they help with my yeast infection? Yogurt contains the living organisms that converted the pasteurized milk to yogurt during the fermentation process. One of these is called ‘Lactobacillus acidophilus’ which also occurs naturally in the human gastrointestinal tract, mouth and ******. These are beneficial bacteria that fight and check the growth of the Candida albicans fungi that cause yeast infections when they multiply and ’overgrow’.

So eating around 8 oz of yogurt daily helps to fight and prevent yeast infections. The Lactobacillus acidophilus in the yogurt also helps to build up your body’s immune system. This is important because a lowered immune system is one of the conditions that can ‘trigger’ a Candida overgrow thus causing a yeast infection.

For vaginal yeast infection, yogurt can be applied over the outer area, labia, ***** etc. Internally, it’s easier to soak a regular tampon in yogurt and insert over night. Repeat this until the symptoms disappear. The acid produced by Lactobacillus acidophilus in the ****** helps to check the Candida’s growth and aids healing, thus relieving the itching and burning.

As with most things this isn’t the whole story. Although yogurt is great for yeast infection, it’s only part of the total solution. A complete cure depends not only on getting rid of the symptoms but also root cause and triggers like diet and lifestyle issues. If these aren’t properly addressed the chances are that your yeast infection may just return.

For information on a very popular and highly successful natural cure for yeast infection, without expensive drugs with their possible side effects, please now go to http://how-to-get-rid-of-a-yeast-infection.blogspot.com and get started on your complete cure in minutes.



ROOSEVELT

ameen(out for long time) asked:


Like yoghurt, cheese, cream, fermented milk ..etc
i just love milk and i got this idea to make something at home, but very simple
thanx all, but i meant .. how to make the dairy products, not how to use them

how to make cheese or yoghurt at home

JULIAN

Tim Richardson asked:


Ideally, we fishermen would deliver the hook on its own, direct into the mouth of the fish by magic!

Well, there is ‘magic’ available if we look a little deeper…

People have thought of many unique and advanced methods to get their fishing hook delivery ‘fool-proof;’ from using semi-permeable membranes filled with amino acids, to ‘sponge hooks’ full of irresistible goodies! The next best thing is to deliver a bait which is ‘alive’ with amino acids, because it is being actively digested by various means!

There are various enzymes that act upon the different food groups, some which may be sourced, to use in your bait to predigest its food group ingredients, making your bait a far more energy-efficient nutrition source, so making it as attractive as possible:

Proteins (proteases): trypsin pH (3.5 to 6), bromelain pH 3 to 10, papain, acetyltyrosine, actinidine, fincin

Carbohydrates and starch (amylases): amylase, bromelain, diastase

Fats and oils (lipase)

Milk constituents: lactase

White sugar (sucrase): iron sucrose

Malt sugars and grains (maltase, diastase)

Dietary fiber / Cellulose: (cellulase)

The crystalline forms of trypsin, amylase and can be used for example. Fishing bait companies offer it. They are the enzymes the carp use themselves in digestion.

For natural enzymic application, for example, amylolytic yeast strain enzymes have shown similar optimum temperature and pH ranges in tests on wheat, as amylases from bacteria.

Betaine is ‘closely related to’ cystine, and is a proven attractor. Used in bait, it has been claimed to work best with the combined use of plenty of amino acids. It is recommended at 1 to 2 grams per pound, although it is more effective at far higher doses…

It is also used in aquaculture feeds and been used by ‘select’ anglers for years as in ‘Finnstim’ in milk protein baits.

The crystal form of bromelain (from pineapple) is supplied by health food companies as a ‘tonic,’ and taken at up to 1000 mgs a day as a human digestion aid. It efficiently ‘hydrolyses’ most soluble proteins at pH 3 to 10, at a wide range of temperatures for liquid and many amazing carp attracting substances.

Casein, hemoglobin, gelatin, soya protein, fish and shellfish proteins, etc. These are converted to peptides and amino acids. It has (very conveniently for us) a wide range of effective acid-base levels (pH), and temperatures.

Mixed with base mix ingredients, they gradually reduce the structure to a mush, if levels are too high; a teaspoon per pound is sufficient to begin the effect. Once boilies and other baits have been prepared and left to cool and dry after boiling, freeze immediately, to prevent baits predigesting too quickly in advance of fishing. Enzyme-treated baits lose much of their unique attractiveness if the enzyme activity is reduced or stopped for any reason, before ‘backside’ use.

In the 1980s, I once met the world carp record holder (at that time), Kevin Ellis, while he was fishing. He was throwing his free baits out before casting out. He explained that the large drum, full to the top with bait (looked like many ‘kilos’) would all have to go into the water immediately – before it all ‘melted;’ because it was so extremely enzyme-active! (But obviously very highly effective!)

Using enzymes, it’s recommended by some to keep hook baits in a pre warmed flask, e.g. 60 plus degrees, to keep the enzymes active right up to the point of use. This is all worthwhile. Results on such baits can be truly amazing when sufficient bait has been applied to a water, extracting the very biggest fish, even, at times, in days rather than weeks!

I’d always keep my hook baits warm, even if only to allow more bacteria to act and begin ‘bioactive fermentation’ on the bait, making them feel ‘sticky’ and smell slightly ‘sickly’, as sugars and alcohols are produced.

You can use a pre warmed flask to keep your hook baits actively curing, even if you’re not using enzymes in your bait. Getting your baits to begin to ferment is one of the best ways to deliberately maximize your ‘finished’ boilies’ attraction. ‘Bioactivity’ by natural bacterial enzymes can be used on any ‘chemically unpreserved’ fresh or frozen bait.

This is one of the ‘secret’ methods those anglers ‘in the know’ have always used as an edge. Even use it on any frozen fresh shop-bought baits. Defrost them an average 2 to 3 days before use, and keep them warm until use! (Bring them more ‘alive’ by encouraging bacterial ‘bioactivity!’)

It is obvious that bacteria play a vital role in the way carp source and are able to synthesis food because the digestive tract is so short and inefficient compared to our own. The carp digestive tract has evolved in a way that reflects the aquatic food sources available. It seems to extract maximum nutritional benefits in ways that are very different from our own digestion! What a carp eats and how it prefers it in a particular state of breakdown may seem amazing and even disgusting to us!

Did you know that 10 out of 10 dogs prefer their food sweetened! Specialist bacteria are put into dog food to create more of this effect to trigger the dogs into ‘salivating’ and consequently picking up their food and eating it. Dog food companies spend £1000’s in research to develop the best of this effect in their products!

The action of these enzymes has much in common with what we are aiming to achieve, in baits for carp!

Modern ‘Balanced profile’ carp boilie baits mean ‘optimally attractive’, correct ratios of proteins, carbohydrates, fats, and supplemental vitamins, minerals, salt, and trace elements. These are not at all necessary to catch carp, but they certainly have many many benefits on catches and carp general health and growth rates!

Remember, the carp has a very short, alkaline digestive tract! Ideally, this food needs to be in a form that is actively breaking down, for the carp to derive best benefits from it, or, in an easily digestible form, like that in bloodworms, fly larvae, shrimps or water snails, etc.

One thing in favour of paste or dough baits and even pellets of different types, is they do not suffer the harmful effects of boiling.

Sometimes, this point is reached in ‘free baits’, days after you’ve gone home, as bacteria act on them in the water. It is more than likely that this is the easiest form for the carp to digest!

The absolute ‘cutting edge’ of carp bait production, may be in keeping enzymes stable in baits after boiling, and may even involve using natural bacterial enzymes in combination with balanced casein / soya bean ‘peptone’ content, for example. It may be possible that more enzymes are produced as more pre-digested materials are produced inside the ‘active’ boilie bait, (like pork or milk, or yeast, or liver extracts,) as bacteria levels are improved and become more abundant?

One important area is the science of retaining enzyme stability in heat and changing pH conditions in the bait. PH ‘buffers’ are involved to protect enzyme potential and activity.

In experiments involving ‘thermos table alkaline enzyme and industrial bacteria’, the best naturally produced, protein digesting enzyme (protease) levels, occurred using: (Peptone 1V), ‘Soy tone’, Corn steep liquor, Casein, Gelatin and beef extract.

Enzyme production using the industrial ‘peptone 1V’ was dependant upon its concentration: too much, and there was an excessive nitrogen build-up, as in amino acids and ammonia, which then reduced the protease production. (The peptone was the nitrogen and carbon source). ‘Soy tone’ produced the second-best enzyme production, and the third was corn steep liquor.

I would surmise from this, that not only can corn steep liquor be effective in translating whole food proteins into digestible forms by bacterial enzyme or other means, but also it may stimulate the production of free L-glutamic acid, within the bait ingredients producing a self digesting, self taste-enhancing bait!

Top catches are mostly achieved by those people who ‘push barriers a little,’ who think and do things a little differently to the majority. So go on; why not be a little bit different; the fantastic rewards are just waiting for you!

The author has many more fishing and bait ‘edges’ up his sleeve. Every single one can have a huge impact on catches.

By Tim Richardson.



DWAYNE

Kiara asked:


Who wrote this:
Yogurt: semi-solid dairy product made from partially evaporated and fermented milk. Yogurt is one of only three foods that taste exactly the same as they sound. The other two are goulash and squid.

WILFORD