Muna wa Wanjiru asked:


Freshly applying yogurt yeast infection remedy is found to be the best way to get the yogurt where you need it when you need it, but it can be very messy. The way to go about applying yogurt yeast infection remedy is to coat the outer lips or the labia, the vulva, and inside the ****** with the yogurt. To insert yogurt yeast infection remedy into the ****** you might want to use a speculum. You will find that you get immediate relief from the itching and the burning sensation.

However, and this applies for the yogurt yeast infection remedy where you need to introduce the yogurt into the vagina, don’t keep the yogurt for a long period of time. This can irritate you as much as not having applied the yogurt yeast infection remedy in the first place. So be sure to wash it off after it’s done its job and apply a new coating only when you need it.

Yogurt Tampon is simply what it says it is. All you need to do is take a tub of the unsweetened yogurt yeast infection remedy and dip a tampon into it. Then you can insert the yogurt yeast infection remedy covered tampon into your ****** for instant relief. Don’t keep this yogurt tampon in too long however as any good effects will be wiped out and you might find yourself back to square one.
Frozen tampon applicator is an ingenuous method of getting the yogurt yeast infection remedy where it should be without having to resort to the use of a speculum. Take a plastic tampon applicator and fill it with yogurt yeast infection remedy. Freeze it until the yogurt has turned solid and then insert into the ******. The sensation will be immensely cooling especially at first, but it makes applying the yogurt yeast infection remedy into your ****** much easier and less cumbersome. Besides which, there’s not even one tenth of the mess to deal with, and you can freeze some of these in advance as well. Just make sure to keep it away from your other frozen goodies!

Frozen glove fingers is a variation on the theme of the frozen tampon applicator, but it works just as well. Take a disposable glove and fill each finger with the yogurt yeast infection remedy. Freeze and take out and use as needed. One thing that you might want to be careful of when using any of these methods where you’re inserting yogurt yeast infection remedy into the vagina, is that you might find yourself dripping when the yogurt starts to melt! So you might want to wear a pad or a panty liner until your remedy is finished.

Some people have used syringes without needles method of getting the yogurt yeast infection remedy into the ****** with great effect. Take a syringe – without a needle of course – and fill with yogurt yeast infection remedy. Sit with your legs spread wide apart and placing the business end of the syringe into the mouth of your vagina, ****** the yogurt inside.

Eating yogurt is also a good yogurt yeast infection remedy, but more to the point it’s a good way to prevent a yeast infection. While just eating the yogurt won’t give you the properties of the acidophilus when and where you need it immediately, it can help by building up and maintaining healthy levels of the acidophilus when you don’t have a yeast infection. In this way it can help to prevent yeast infections from occurring in the first place.



ALFREDO

Wangeci Kinyanjui asked:


There is no uncertainty about the success of yogurt yeast infection remedy because many people have already accomplished results with it.As such one should not be silent in agony while they could only spare a little yogurt that they use for drinking to pamper their irritated ******* organs. Before I take you through the various methods used to apply yogurt yeast infection remedy, I must make sure you understand something about yeast infections so you do not just sprinkle that yogurt on your ******* organs without a hint of what should be treated.
Let me tell you that before you treat any ******* infections, first make sure that you have received a diagnosis from the doctor.If he has confirmed that what you have is yeast infection, then go ahead and use yogurt yeast infection remedy.The yeast infection would have adverse effects on the internal parts of your ****** and also the external parts.As such the point of using this yogurt yeast infection remedy should aim at healing both the internal and external problems whichever is rampant.Just like every other drugs, one must know how often to apply this yogurt yeast infection remedy during the day or night.Again one must recognize the best method to them which must be the one that is not causing any form of discomfort when used.

In addition, one mu



HARVEY

Ron King asked:


Drinking tea — research shows it to be a healthy activity, because tea contains antioxidants that help fight cancer and even slow the aging process. Vitamin C, found in some teas, helps fight illnesses and colds. Some teas contain polyphones, which strengthen teeth by reducing plaque and also help aid digestion by increasing the flow of digestive juices in the stomach.

Tea, in short, has many healing properties. Here are 10 natural healing tea therapies.

1. Black Tea

Black tea blends are the most popular in the Western world. After the leaves are picked, they go through full fermentation that makes the leaves darken to almost black. Black tea can be flowery, fruity, and spicy or even have a nutty taste. Black tea, known for lowering the risk of stroke, contains antioxidants, which help reduce clotting of the arteries. Black Tea varieties include: Black Tea, Rose Black Tea, English Breakfast Black Tea, and Earl Grey Black Tea.

2. Chamomile Tea

Considered a floral tea, Chamomile has a very aromatic, fruity flavor and is a member of the daisy family. This tea helps with toothaches, insomnia, and muscle cramps, plus it reduces the swelling of skin irritations.

3. Green Tea

Green tea with its huge nutritional benefits is the most popular tea in Asia. Varieties include: Jasmine Green Tea, Jasmine Dragon Pearl, Green Peony Tea and Roasted Japanese Green Tea. After green tea is picked, it is dried using hot air. The leaves are then pan fried, but not fermented, which helps preserve the high nutrient and vitamin content. Vitamin C in green tea helps boost the immune system and promotes overall good health. Fluoride, found naturally in green tea, strengthens bones and prevents dental decay.

4. Oolong Tea

Oolong tea, known for aiding indigestion and lowering cholesterol levels, is made from large, mature trees. The leaves are left to wither after being picked, which removes moisture. Semi-fermentation happens after the leaves are left in the shade. Oolong tea has a a full-bodied taste, a pleasant aftertaste, and a sweet fruity aroma. Some varieties are: Jasmine Oolong Tea, Ice Peak Oolong Tea, Hairy Crab Oolong Tea and WUYI Rock Tea.

5. Red Tea

Grown in Africa, Red Tea is rich in antioxidants. This kind of tea has been proven to help boost the immune system, and is also caffeine-free. Varieties of Red Tea include: Florida Orange Red Tea, Organic Cape Red Tea, Organic Green Red Tea and Organic Green Summer Red Tea.

6. Rosebud Tea

A floral tea, Rosebud tea is made using rosebuds from a rose bush. The tea has a very sweet, floral aroma and a light, sweet taste; it is often brewed with other types of tea. Essential oils in this tea help aid circulation.

7. White Tea

Made by using very young tea leaves that are still covered in down, white tea leaves are not fermented. Instead, they are steamed and dried in the sun. Because of the lack of fermentation, white tea contains a high concentration of chemical compounds, known to help fight cancer. The brewed tea has a silver-white appearance because of the downy leaves. It has a sweet aroma and fresh flavor. White tea varieties include: Silver Needle, White Peony, and Jasmine Silver Needle.

8. Paraguay Mate

Very popular in South America, Paraguay Mate is brewed with spices and sipped with a straw from a gourd. The tea is used to aid many health problems, including depression, digestion, and boosting energy levels.

9. Wild Holy Tea

Wild Holy Tea has a bitter taste. It is used for medicinal purposes: to detoxify the body, aid in blood circulation and improve digestion. With regular consumption, Wild Holy Tea has been shown to help control blood pressure and obesity.

10. Milk Tea

The most popular tea in India and Sri Lanka is an Indian black tea mixed with spices. It’s called Milk tea because it is usually brewed with milk and spices, such as cinnamon, cardamom, and ginger. Milk tea added with other types of tea, such as green tea, contributes to overall health.



DOMINGO

Tom Nuckels asked:


Vitamin B-12 is a water-soluble crystalline compound that contains phosphorus, nitrogen, and cobalt. The latter gives it a rich red color. It is heat stable in neutral solutions, but it is destroyed by heat in both acid and alkaline mediums. It is also sensitive to light and is destroyed by heavy metals and strong oxidizing and reducing agents.

Vitamin B-12 is the most complex compound of the vitamins. Its chemical symbol is C63H90CON14O14P. It contains one cobalt atom that is similar in structure to the position of iron in hemoglobin. B12 is the only naturally occurring organic compound that contains cobalt. The commercially available form of Vitamin B-12 is Cyanocobalamin.

It helps activate amino acids during protein formation and in the anaerobic degradation of the amino acid lysine. The coenzyme of cobalamin is a carrier of methyl groups and hydrogen, and is necessary for carbohydrate, protein, and fat metabolism.

Cobalamin also provides important protection of the heart by way of its methyl transfer role. It is active in the synthesis of the amino acid methionine from its precursor, homocysteine. The synthesis occurs by first removing a methyl group from methyl folate, a derivative of the biologically active form of folic acid. This methyl group is then transferred to homocysteine and methionine is formed. It has been recently acknowledged that excess homocysteine in the blood is the cause of heart disease, blood clots, stroke and gangrene. Therefore, the understanding of this complementary action between B-12 and folic acid is a significant addition to our arsenal of weapons for the fight against heart disease. It is important to note that adequate amounts of both vitamin B12 and folic acid are necessary for methionine synthesis to take place. You can say keeping homocysteine levels low is a matter of life and death.

Methionine is essential for choline synthesis; therefore, vitamin B12 plays a secondary role in this lipid pathway. A choline deficiency that causes fatty liver can be prevented by cobalamin or the other methyl donors (betaine, methionine, folic acid).

It has been observed that fatty acid synthesis is impaired when this B vitamin is deficient. A lack of sufficient essential fatty acids results in impairment of brain and nerve tissue. The myelin sheath (the insulation around nerve cells) is malformed in a cobalamin deficiency and contributes to faulty nerve transmission. A prolonged B12 deficiency will ultimately lead to neurological disturbances.

DNA replication is dependent on the function of coenzyme cobalamin as a methyl group carrier. It is this role that explains why a deficiency of B-12 leads to megaloblastic anemia. This disorder is characterized by large immature blood cells and changes in bone marrow. Inadequate DNA translation leading to improper cell replication results in the large blood cells observed in this disorder. These large misshapen red blood cells are unable to transport oxygen. This results in anemia, leukopenia, thrombopenia and fewer, but larger and less mature, blood cells. Poor cell division in the gastrointestinal tract and epithelial tissues produces glossitis and megaloblastosis. Furthermore, general growth and repair are likewise impaired.

The characteristic symptom of a severe deficiency of this B vitamin is pernicious or megaloblastic anemia. This condition is most often caused by either inadequate consumption of B-12 or by a reduced gastric secretion of a mucoprotein called intrinsic factor. This intrinsic factor is necessary for proper vitamin B12 absorption through the intestinal tract. It is produced by the parietal cells of the stomach and binds onto the vitamin to transport it into the small intestine. In the presence of calcium, this transport mechanism attaches to the intestinal wall, facilitating absorption of the vitamin.

Pernicious anemia can also result from several other conditions, including:

Gastrectomy (surgical removal of the stomach)

Surgical removal of the lower ileum (were B vitamins are absorbed)

Developing antibodies to intrinsic factor

Hereditary malabsorption

Strict vegetarianism (absence of animal products in diet)

Homocystinuria (characterized by large amounts of homocysteine in the urine)

We now know that a deficiency of B vitamins (B6, Folic Acid & B-12) is the trigger for heart disease. This occurs when homocysteine levels rise unchecked by sufficient blood levels of these three B vitamins. There is good news in this message. Now, we know how to prevent heart disease and have a longer healthier life.

Too much homocysteine in the blood damages arteries and blood vessels causing the formation of arterial plaques. This results in arteriosclerosis and heart disease.

Other deficiency symptoms include glossitis, degeneration of the spinal cord, loss of appetite, gastrointestinal disturbances, fatigue, pallor, dizziness, hypotension, disorientation, numbness, tingling, ataxia, moodiness, confusion, agitation, dimmed vision, delusions, hallucinations, and eventually, “megaloblastic madness” (psychosis).

A long-term marginal b-12 deficiency has been associated with increased risk of Alzheimer’s disease. It has been found that over 70% of older persons having a B-12 deficiency also have Alzheimer’s. Alzheimer’s patients also exhibit lower blood levels of this B vitamin than patients who suffer from other brain or memory disorders. B-12 status correlates with the severity of cognitive impairment in Alzheimer’s patients. It is presently unknown whether the deficiency is a cause or result of the disease. However, cobalamin functions in numerous metabolic processes that affect nerve tissue. These processes include the synthesis of neurotransmitters and phospholipids which may explain B-12’s possible link with the development and progression of Alzheimer’s disease.

Symptoms of Vitamin B-12 deficiency are most commonly found in people over the age of 40 with increasing occurrences as age increased and is often a result of the reduced secretion of intrinsic factor. This condition is corrected with B-12 injections. Patients suffering form dementia often exhibit a deficiency of this B vitamin and supplementation improves mental functioning in some of these cases.

Vitamin B-12 absorption can be inhibited by many gastrointestinal disorders including, gluten-induced enteropathy, tropical sprue, regional ileitis, malignancies, and granulomatous lesions in the small intestine, tapeworm, bacteria associated with blind loop syndrome, and other disorders that impair the proper intestinal function. The need for B12 intake is increased by hyperthyroidism, parasitism and pregnancy.

The only source of vitamin B-12 in nature is microbial synthesis. Cobalamin is not found in plants, but is produced by bacteria in the digestive tract of animals or by microbial fermentation of foods.

Sources containing more than 10mcg/100 grams are organ meats (liver, kidney, heart), clams, and oysters. Good sources (3 to 10mcg/100 grams) are nonfat dry milk, crab, salmon, sardines, and egg yolk. Moderate amounts (1 to 3 mcg/100 grams) are meat, lobster, scallops, flounder, swordfish, tuna and fermented cheese. Other sources are fermented soybean products, poultry, and liquid milk products.

Because cobalamin is affected by temperatures above 100 degrees Celsius, some or all of this B vitamin is lost when meat is cooked.

The minimum daily requirement for B12 can be exceeded by ten thousand fold with no signs of toxicity. Excesses are excreted in the urine.

Many of the tests available to assess cobalamin deficiency have limitations and can give false results. For example, the MCV test (macrocytosis test) is not a sensitive test. Several conditions such as folacin deficiency, vitamin C supplementation, and antibiotics can result in high or low levels of B-12 being indicated in the essay. The Schilling test can give both false abnormal and false normal readings. Vitamin B-12 deficiency detection requires multiple testing methods and the patient’s symptoms being used in combination to diagnose.

References:

Garrison Jr., R.PH., Robert & Somer, M.A., R.D., Elizabeth, The Nutrition Desk Reference, 3rd ed., New Canaan: Keats Publishing, 1999,

pp 124-128, 431, 434

McCully, M.D., Kilmer S. & McCully, Martha, The Heart Revolution, New York: Harper Perennial, 1999, pp 1-10



WAYNE

Pat Carpenter asked:


We’ve all been there, at least in some form that complex and mystifying land of too many beverage choices and their accoutrements. While office jokes of the five-minute coffee order (”I’d like a double half-caff, three-fourths-skinny, dry mocha Rocha hazelnut, light whipped cream latte”) may be the first thing that comes to mind, the possibilities of tea variety and preparation are almost endless. Dallas, Houston, and the rest of Texas are the most familiar with black tea, demonstrated by their strong tradition of the sweetened, iced variety.

Tea’s health benefits are innumerable; infused with antioxidants, including the powerful catechins and ECGC, high quality teas are considered to be healthy, traditional beverages that, unlike coffee, can be safely enjoyed at will. Several studies show that drinking five or more cups of green tea a day actually reduces the risk of dying from many illnesses, including heart disease and stroke.

Now, that’s something your health insurance company will love. And that’s just one kind. Tea is actually the second most popular drink in the world next to water, and was enjoyed long before the modern era began. Texas and the rest of the Western world are slowly catching on to this.

I recently visited a tea house, which are starting to pop up in Austin, Houston, and other Texas cities. I was seeking simplicity, tired of waiting in line for that poor, anonymous office gopher to finish a ten-employee order that sounded more like a theater student’s warm-up exercise — or a very bad joke. This was a definitive error in judgment. While the experience was undeniably educational, my choices weren’t just varied, they were like looking into the endless spiral of time. The conversation with the clerk went something like this:

“I would like a nice cup of hot tea.”

“Uh, ok. What would you like?”

“Tea. I’d like a cup of tea. Oh, right. Well, what kind do you have?” (Mistake Number One.)

“Well,” she huffed, obviously a bit annoyed with such a novice. “We have most worldly varieties — black tea, red tea, green tea, yellow (Deep inhale.) “White tea, herbal tea, twig tea, fruit”

When did all this start sounding like a Dr. Seuss novel? “Uh uh, white. I’ll try white.”

“Chinese, I assume? How about a nice Bai Mu Dan?

“Sure.”

“Would you like milk? Soy? Rice? 2%? Whole?

“uh. No milk. Is there more than one kind of this, this Bai Mu Dan?” (Mistake Number Two).

“Well, sort of. Bai Mu Dan is a kind of white tea, but you can get it in different preparations, grades, and from several different provinces, although Fujian is the best. Would you like loose-leafed, pyramid-bagged, cold-pressed? Earthenware, glass, or porcelain tea pot? We can also do blends to make it half-caff or super-caff. Would you like honey, white sugar, raw sugar, brown sugar, agave nectar”

My thoughts trailed off somewhere along the sweeteners, off to the barbecues of Texas — where tea was mostly simple. And iced.

“Or would you prefer an oxidized tea?”

“Uh”My half of this conversation was composed entirely too much of monosyllabic mutters. “How ’bout just a cup of black coffee?”

Don’t worry. It’s not as hard as it sounds. I finally settled on a Bai Hao Yinzhen — the highest grade of white tea — an earthenware teapot, no milks or sweeteners (please). I figured my health insurance company would be proud. Then I promptly returned home and fired up the Wi-Fi for a night of research. I simply would not be duped by the world of hot beverages.

It turns out tea is not just tea — even in Texas. In fact, “tea” is often not tea at all. To be considered genuine, the drink must be infused from at least one part of the plant Camellia sinensis, (of course informally known as the “tea plant”), usually the leaves. What Americans call “red tea,” for instance, is not really tea, but a brew made from the South African rooibos plant; herbal drinks, similarly, are considered infusions. There are four main types of true tea: white, green, oolong, and black, all classified according to how the Camellia sinensis is processed.

Because the leaves of the plant can begin to wilt and oxidize within hours, the stage at which this oxidation ceases determines the type of tea. This process is called “fermentation” in the industry, but is formally known as enzymatic oxidation. The further this progresses, the more chlorophyll breaks down, the more tannins are released, and the darker the tea leaves become. Enzymatic oxidation is stopped at any given stage by heating — either by steaming, or through a dry cooking method.

White tea is considered the least processed, as oxidation is immediately halted after picking. Due to this lack of “fermentation,” white tea retains high levels of catechins, and because only young leaves or new growth buds are chosen, also retain more of the natural caffeine. The plant may even be shielded from sunlight to prevent it from developing chlorophyll, both factors giving it a pale appearance.

As fewer young leaves are harvested, and the process is more sensitive, white teas — particularly the good ones — are correspondingly more expensive. This type of tea is considered a specialty of the Fujian province in China, and the most popular include Da Bai (Large White), Xiao Bai (Small White), Narcissus, and Chaicha.

Green tea is slightly oxidized, and is the most globally well-known next to black tea. It is ubiquitous in Japan, so much so that it is often referred to simply as “tea.” Green tea is either dried separately or rolled into pellets, which are later called “gunpowder” teas.

Green tea’s health benefits have taken over the media spotlight in recent years, and with good reason. The infusion has been used as a traditional medicine in Japan, India, China, and Taiwan for millennia — treating everything from digestive disorders to uncontrolled bleeding. In 1191, the Zen priest Eisai wrote what is roughly translated as The Book of Tea, describing how to recognize and grow the plant, as well as how to apply it medicinally. Modern claims on the positive effects of green tea include everything from increasing fat oxidation (thereby raising metabolism), to treating neurodegenerative diseases, like Alzheimer’s and Parkinson’s.

The word oolong means “black dragon,” and it is believed the tea is named after one or more legends surrounding the leaves. Oolong teas are considered semi-oxidized, the level of fermentation ranging from 10% to 70%. The Chinese know semi-oxidized teas collectively as “blue-green tea,” and oolong as specific types of these. The most famous are produced in the Wuyi Mountains of the Chinese Fujian Province and in the Central Mountains of Taiwan.

Black tea is fully oxidized, and ferments for anywhere between two weeks and one month. In China, the tea is referred to as “red tea,” due to the liquid’s reddish-brown hue, while Westerners call it “black tea” due to the color of the leaves usually used. Black tea is the most popular tea in South Asia and certain parts of Africa, and can keep for up to two years when properly stored.

Unblended black teas are classified much like wine — according to their estate, year, and flush (or time of year in which the leaves were harvested). All black teas (blended or single origin) are also grouped according to production method — orthodox or CTC (Crush, Tear, Curl) — and further classified based on quality. For orthodox black teas, the Orange Pekoe System is used to judge quality, while CTC’s are evaluated according to other standards.

Considering humans have been tea drinkers for the better part of 5,000 years, a cursory glance at classification is just the beginning. When given the time, we Homo sapiens are inventive little creatures, and, over the millennia, have perfected elaborate systems for brewing, storing, serving, and preparing tea. Certain varieties are purported to fetch thousands of dollars a pound, and are well worth the cost. Better yet, they may even extend your life. And, really, who couldn’t use a cuppa’ with the grandkids?

Tea’s benefits include increased energy, better health, and possibly a longer life.



DANE

Ronald Lewis asked:


Wine is made from the fermentation of grapes and has been used for centuries as an accompaniment to food. In many countries drinking wine is a part of having lunch or dinner and there is no better time than having a big cozy dinner with your family to the accompaniment of something like red or white wine and food that matches with the taste of the wine.

However, wine is not a drink just for the purpose of get-togethers, celebrations and enjoyment. It is also healthy to drink wine!

Sounds different! One of the most amazing statements made about wine is ‘Drinking red wine reduces heart disease”. This was how the information on health benefits of wine was given out to the public by an American physician in the 1990’s. The concept of wine and health was linked based on the lower incidence of the disease in France due to their habit of taking wine as part of their daily eating habits.

Looking into the details of how wine can improve health. Wine contains sugar, and many essential vitamins and minerals. These help to keep your body in good condition. There are studies which have proved that red wine has the capability of reducing the risk of heart attack. It can prevent blood from clotting because it has anti-coagulation properties. The sugar content of the wine provides calories and so you feel energetic after drinking a glass of wine.

Those have poor digestion can improve their digestion by drinking wine. This is because wine has the capability to produce gastric juices, which aid in food digestion. Red wine contain anti-oxidants and these help to keep the body healthy by fighting off free radicals which cause cell damage that leads to diseases such as cancer and heart disease.

Red wine also has an element that can fight off herpes. Scientists in Spain have found evidence that by drinking red wine helps to prevent colds from developing. It is particularly useful in cold countries as it helps to keep the body warm. Wine also gives you energy because it has a lot of calories in it. One glass of red or white wine give you hundred calories.

Though wine has positive aspects to it, this does not mean you should increase you regular drinking dose or start to have wine immediately. Stick to the regular dose of wine, but remember its positive health effects. Take wine with food that best compliments it so that its flavor is not overshadowed by the taste of the food you take. Choose wine according to quality and make. This will ensure you have the best benefits from taking wine.



PERRY

anonymous asked:


Copyright (c) 2008 Charles Carter

Proteins are very necessary for human’s health. The muscles of the body, hair, fingernails and many other body parts are made up of partially or wholly of protein. It is the common belief of the person that that the main source of proteins are only the non-vegetarian food substances. They think that vegetarian food normally lacks in protein. Now the question emerges, is their belief right? Well you can get the answer of this question by your own while reading this article on vegetarian protein food.

It is a fact that vegetarian food stuffs are also best in providing proteins and that too in high quantity. It is even revealed out of several surveys that those who are vegetarian are more healthy and fit as compared to those who are not. The only important thing to keep in mind is that the healthy vegetarian should take care to have adequate amount of protein in his diet for sure. It is worth to state that vegans require having more sensitivity regarding their body’s protein requirements.

Here is a list of pure vegetarian protein food stuffs for vegans:

Spirulina:

It is rare and pure vegetarian complete protein that contains all essential amino-acids. It is 85-95 percent digestible and easy for body to assimilate and digest. You can enjoy spirulina in dressing or smoothies.

Bee pollen:

Bee pollen has approximately 40 percent of proteins and packed with vital vitamins and minerals. It is count as nature’s super nourishing vegetarian protein food. Bee pollen has more proteins as compared to any other animal sources like beef, eggs, meat etc.

Soy products:

Cooked soybeans (1/2 cup) have 10 grams of proteins and tofu (1/4 cup) also contains same quantity of proteins. Soy products are involved in small quantum in Asian diets while they are completely new for west. Select best quality of organic tofu as well as unsweetened soy milks. Fermented products of soy are very easy to digest.

Legumes and Beans:

Cooked chickpeas (2/3 cup) have 10 grams proteins. Incomplete proteins are present in beans. This means you can make them healthier by cooking them with other protein rich vegetables. Eating grains and beans together is classic combination that provides complete proteins.

Dairy:

Dairy products are very rich in proteins. Raw milk straight from the cow has very high content of proteins. Thus, raw organic as well as fermented milk food products are far better than homogenized and pasteurized milk.

Process of homogenization breaks milk into very smaller particles. These particles cause lactose intolerance. Pasteurization mainly sanitizes milk but also kills its goodness too. The enzymes present in raw milk help in digestion.

However, if you have treated organic-milk as a last option then do not worry. Here are some guidelines to make proteins present in homogenized and pasteurized milk more digestible.

Eat yoghurt.

Warm the milk with some digestive spices like cinnamon, ginger and cardamom.

Cottage cheese would become more digestible when it added with little yoghurt.

Try sheep and goat products.

Protein powder:

Whey protein-powders are processed proteins. However, smoothie protein-powder is very fine to take as occasional snack or in breakfast. Quality is key factor for complete health. So, from above vegetarian protein food stuffs you can get high quality protein. If you require more proteins then switch towards several other things available as well. It is not that the above mentioned are only the protein rich vegetarian food. In addition there are several other sorts of vegetarian foods available that can provide you with right quantity of protein. Some other sorts of choices that are available for you are bee pollen, legumes, spirulina etc. Hence, from the above food stuffs you can have rich protein diet without any non-vegetarian food.

In addition, if you are concerned with the cost aspect, then too you need not to worry at all. It is so because if you would go for such sorts of foods then the best part is that you would get vegetarian food cheaper as compared to the non vegetarian food. So what’s the deal in not going for vegetarian protein food? Also you are not required to worry about various problems or diseases than can happen because of eating poor quality non vegetarian food.

Being vegan is itself a special and better choice. Thus, take high protein containing vegetables and fruits in your diet with other vegetarian protein food in order to have protein as per your physical requirements.



CORY

R. Fredriksen asked:


When we have a stomachache or are sick, we are often told we have a bug. It is true that there are ‘bugs’ that live in our digestive systems. But there are good bugs and bad bugs.

First of all, bugs are living microorganisms. Within our bodies there must be a balance with those microorganisms to keep us healthy and feeling at our best. This is where Probiotics come in. Probiotics are the good bugs.

Scientifically, Probiotic bacterial cultures are intended to assist the body’s naturally occurring gut flora, ecology of microbes, to re-establish themselves. Doctors sometimes recommend them, and, more frequently, they are prescribed by nutritionists after a course of antibiotics, or as part of the treatment for gut related candidiasis. Claims are made that Probiotics strengthens the immune system to combat allergies, excess alcohol intake, stress, exposure to toxic substances, and other diseases.

When we take antibiotics, for instance, the good bugs that work well with our bodies decrease in number, an event that allows harmful competitors to thrive, to the detriment of our health.

Probiotics, which means “for life”, have been used for centuries as natural components in health-promoting foods. The original observation of the positive role played by certain bacteria was first introduced by Russian scientist and Nobel laureate Eli Metchnikoff, who in the beginning of the 20th century suggested that it would be possible to modify the gut flora and to replace harmful microbes by useful microbes. Metchnikoff, at that time a professor at the Pasteur Institute in Paris, produced the notion that the ageing process results from the activity of putrefactive (proteolytic) microbes producing toxic substances in the large bowel.

Proteolytic bacteria such as clostridia, which are part of the normal gut flora, produce toxic substances including phenols, indols and ammonia from the digestion of proteins. According to Metchnikoff these compounds were responsible for what he called “intestinal auto-intoxication”, which caused the physical changes associated with old age. It was at that time known that milk fermented with lactic-acid bacteria inhibits the growth of proteolytic bacteria because of the low pH produced by the fermentation of lactose.

Metchnikoff had also observed that certain rural populations in Europe, for example in Bulgaria and the Russian Steppes who lived largely on milk fermented by lactic-acid bacteria were exceptionally long lived. Based on these facts, Metchnikoff proposed that consumption of fermented milk would “seed” the intestine with harmless lactic-acid bacteria and decrease the intestinal pH and that this would suppress the growth of proteolytic bacteria. Metchnikoff himself introduced in his diet sour milk fermented with the bacteria he called “Bulgarian Bacillus” and found his health benefited. Friends in Paris soon followed his example and physicians began prescribing the sour milk diet for their patients.

The term “probiotics” was first introduced in 1965 by Lilly and Stillwell, when it was described as growth promoting factors produced by microorganisms (protozoa). In the 1960s the dairy industry began to promote fermented milk products containing Lactobacillus acidophilus. In subsequent decades other Lactobacillus species have been introduced including Lactobacillus rhamnosus, Lactobacillus casei, and Lactobacillus johnsonii, because they are intestinal species with beneficial properties.

In most circumstances, people use Probiotics to prevent diarrhea caused by antibiotics. Antibiotics kill “good” (beneficial) bacteria along with the bacteria that cause illness. Taking probiotic supplements (as capsules, powder, or liquid extract) may help replace the lost beneficial bacteria and thus help prevent diarrhea.

A decrease in beneficial bacteria may also lead to development of other infections, such as vaginal yeast and urinary tract infections, and symptoms such as diarrhea from intestinal illnesses.

Because many of us don’t eat the foods that put the good bugs back in our bodies, a course of Probiotics can help put our system back on track. The best part is, you have nothing to lose.



REUBEN

Yousef Julaidan asked:


Everybody has heard about the great benefits of green tea, but still we drink beer! Green tea has a lot of great benefits and contains a lot of medicinal and nutritional properties. These really deserve to be known because it can save your life one day!

For thousands of years, the Chinese have been drinking green tea and enjoying excellent health benefits. They even used to drink green tea for its medicinal properties, as the Chinese were able to avoid and even treat different kinds of illnesses. It is also linked to the long life that the Chinese have enjoyed and became renown for. They have the highest rate for people living over the age of a hundred. That should be enough proof! Although the Chinese have been drinking this kind of tea for centuries, it was only recently that green tea has been introduced and became popular throughout the planet. I have to through the blame on Coke on this one!

Scientists and nutritionists have found that this incredible drink does indeed have medicinal properties that can help prevent several types of illnesses including this age’s plague, cancer. In fact, there are even doctors who recommend green tea for any kind of illness and insist that drinking it regularly plays a great role in maintaining good health. What is it exactly that makes this magical drink such a miracle that it even perplexed health professionals from all over the world?

First, this tea contains high levels of antioxidants, which are called Polyphenols or Flavonoids. Why do we need antioxidants anyway? We need to understand that the body does millions of processes that are happening at all times. Even when you are asleep, the brain, cells, organs and every part of our body is active building and repairing. This magnificent building operation requires oxygen in order to be done properly. Somebody might ask, what’s wrong with Oxygen? The oxygen that we breathe isn’t hundred percent pure and clean and can contain a lot of oxidants like dust particles, smoke, pollutions, germs, viruses and all kind of harmful micro particles. These oxidants or commonly known as free radicals and are penetrating our system every single day. These free radicals are known to be one of the main stimuli in the growth of cancer cells.

So, in order to fight or reduce the effect of oxidants or free radicals, we will need to introduce antioxidants in our body, very powerful ones in the case of some people! And guess what, green tea has a lot of them. Although some other natural herbs and fruits do have antioxidants, you will see that green tea has a lot more. In fact, the antioxidants found on green tea are much higher than that found in grape juice and red wine.

Second, this amazing drink also contains vitamins, such as vitamin B6, which plays a vital role in the metabolism of the body. That’s why everybody drinks green tea to lose fat and weight. Additionally, vitamins B1 and B2, which are essential for releasing energy from food, which is actually good because it converts directly into energy that you can use in your daily exercises and your work. Another great thing about this tea is that it has key minerals such as magnesium, which is essential for bone growth and body development as well as potassium, which helps in keeping the heart pumping normally and maintain the body’s fluid levels. I thought only milk has such minerals and bone supporting nutrition!

Green tea has caffeine though just like coffee. You may put it as a “disadvantage” but compared to coffee and other teas, it is the best caffeine you can put into your body system! Let me explain, the caffeine that we get from coffee and regular teas has immediate effects on our nervous system. It can raise blood pressure and make our heart beats faster than normal due to its instant stimulating effects. Surprisingly, caffeine in green tea is more beneficial than the caffeine taken from coffee. It works through the body in a different mechanism. It alerts our system, but in a prolonged kind of and effect so we don’t experience sudden spikes in blood pressure, heart beat rate and nervousness. And again, it helps you lose that extra fat in your body, without the harmful caffeine effects!

To experience the utmost health benefits, green tea is preferably brewed rather than fermented. Fermentation is most likely used in black tea but never in green tea. There are basically three important reasons why brewing is used in green tea.

Reason # 1 – Brewing doesn’t eliminate the important nutrients, vitamins and components that comprise green tea. On the other hand, fermentation wastes a lot of the nutritional tea components leaving more and less an enjoyable beverage.

Reason # 2 – Brewing can bring out the best in Catechin and Theanin, the two elements that contribute to a lower level of caffeine in your green tea.

Reason # 3 – Brewing enhances taste and aroma. Indeed, brewing has a very enticing smell that can’t be found in fermented beverages.

Brewing green tea is easier contrary to what people might think.

Here are the tips for the best brewed green tea:-

Tip 1 – The type of water

Choosing what kind of water to use is a very important detail that you have to take note of. Ideally, manufacturers would prefer brewing green tea using soft mineral water or natural water. If you can’t afford purchasing bottled water daily, you can take into consideration tap water. If you’re planning to use European bottled water, don’t. It’s because this kind of water is considered hard water that is not suitable for brewing green tea.

Tip 2 – Chlorine free water

Chlorine must not be mixed with the process. To remove it, just leave your water in your pot for a couple of hours before finally boiling it.

Tip 3 – The boiling process

Depending on how much water you have put, it will be the time that you have to boil. Whenever the water starts to boil, take off the lid of the pot and let it boil continuously for a few more minutes.

Tip 4 – Temperature

It is said that correct temperature of boiling water will vary on the kind of tea that you are about to use. This is the moment when the extraction of Polyphenols takes place. When you buy green tea, usually there will be there some instructions on the temperature to use.

Tip 5 – Steep

Let your tea steep for about three to five minutes. With longer steeping time, the Polyphenol level increases while if steeping time takes only a couple of seconds, it will result in more caffeine content in the tea.

Tip 6 – Tea leaves

Research shows that it is better to brew green tea leaves that are smaller because of the fast infusion. Choosing large leaves or ones that are tightly curved can have a longer infusion time.

Tip 7 – Teabags or loose leaves?

It is more advisable to use loose green tea than green tea teabags. Loose green tea enables Polyphenols to freely float inside your cup of green tea instead of locking them inside teabags.



GUY