With all the horrible news that pops up every other day about how this food and that is bad for your blood pressure, it may seem hard to believe that you can actually lower blood pressure with some nutritional foods. The truth of the matter is that you can. Some foods will naturally lower your blood pressure. This does not mean that you can use this to replace medication, but it does help immensely with those that are borderline high. Also, it can enhance the effects of medicines for high blood pressure.
Here are a number of different foods that can lower blood pressure naturally:
Some of the best foods to lower high blood pressure are those that are high in calcium. Calcium has always been known to be a good thing for high blood pressure, and no food is better than skim milk. Skim milk gives you the good (calcium and vitamin D) without giving you the bad (tons of fat) Any other foods that are high in calcium are also usually great for lowering high blood pressure. These include almonds, sardines, and most leafy green veggies.
Some more great foods for lowering blood pressure include yellow corn, grains, apples, and grapefruit. These foods are wonderful because they contain another fantastic enemy of high blood pressure…magnesium. Yet another reason to eat your spinach as well.
High blood pressure is one of the few reasons that your doctor might advise that you enjoy a little chocolate. Dark chocolate is said to lower both systolic and diastolic blood pressure readings. Not many people that I know would have a problem taking some chocolate now and then for their blood pressure. This is not for everyone so be sure to check with your doctor to see if the benefits are higher than the risks for your particular medical situation.
Another important food factor in lowering blood pressure is potassium. Most people are aware that bananas are high in potassium, but do not realize there are a number of other delicious foods that are as well. They include watermelon, oranges, baked potatoes, and even zucchini. Omega three foods are also great for high blood pressure and include most of the oily fishes including tuna. Finally, garlic is long considered to be one of the best natural enemies of high blood pressure.
By sampling each of these foods on a regular basis and keeping them in moderation, you can help to get control of that high blood pressure. Take your medicine and watch your diet, and you will find that your blood pressure will respond in kind.
Thursday, July 2, 2009
Will eating Baking Soda (sodium bicarbonate) hurt you?
Yes in exssesive amount baking soda can be very harmful and can block up your colons leading to infection
Baking Ssoda is sodium bicarbonate. a high intake of sodium can alter your bloods electrolytes & result in thirst, dizziness, mental confusion, muscle twitching, & seizures.
Baking Ssoda is sodium bicarbonate. a high intake of sodium can alter your bloods electrolytes & result in thirst, dizziness, mental confusion, muscle twitching, & seizures.
Tomatoes Cure Cancer, Scientists Say...
Scientists at a leading Patagonian university have revealed stunning new evidence that tomatoes may contain the cure for cancer.
They've conducted two years of detailed tests that show the colour pigment chemicals contained within the tomato's skin, known as 'red', have an amazing effect on cancer cells.
"These red chemicals, when digested in big enough quantities react with proteins in the body and gradually kill off the cancerous growth." says Professor Ivan Owidea.
Eating just 200 tomatoes a day for four years would give the average adult enough red chemicals to kill off 3 or 4 cancerous cells - providing a miracle cure for a disease that kills tens of thousands each year.
Washington, Aug 24 (ANI): Turning up the heat on red tomatoes while processing, can boost the garden staples disease-fighting power, say a group of researchers, who added that the effect may help fight cancer and other chronic diseases.
The research team found that turning up the heat while processing tomatoes increases the absorption of lycopene molecules found in the veggie, which are linked to the prevention of the deadly diseases.
Lycopene belongs to a family of antioxidants called carotenoids, which give certain fruits and vegetables their distinctive colours. Carotenoids antioxidant properties are associated with protecting cells and regulating cell growth and death, all of which play a role in multiple disease processes.
The average structure of molecule in the average red tomato seems to hinder its absorption through intestinal walls and into the blood.
Most of the lycopene that is found circulating in human blood is configured in a bent molecular form.
This means that either the human body somehow transforms lycopene molecules through reactions that have yet to be identified, or that the bent molecular structures of lycopene are much more likely to be absorbed into the blood and transported to tissue a necessary step in preventing disease.
During the study, the tem led by Steven Schwartz, an investigator in Ohio States Comprehensive Cancer Centre and a professor of food science and technology at Ohio State devised a way to process red tomatoes into a sauce that contains bent molecular forms of lycopene.
The study involved twelve people and all ate both kinds of sauce over the course of the study.
After each meal, researchers took samples of participants blood seven times during the following 9 1/2 hours to measure lycopene levels.
They used a special testing method to analyze lycopene levels in the blood associated only with the tomato sauce meal, avoiding any other possible sources of those compounds in the bloodstream.
The participants had a 55 percent increase in total lycopene absorption after eating the specially processed sauce when compared to their lycopene blood levels after eating the regular sauce.
Schwartz said this finding reinforced the expectation that the bent forms of lycopene are more easily absorbed into human blood,
The study is published in the British Journal of Nutrition in 2007. (ANI)
They've conducted two years of detailed tests that show the colour pigment chemicals contained within the tomato's skin, known as 'red', have an amazing effect on cancer cells.
"These red chemicals, when digested in big enough quantities react with proteins in the body and gradually kill off the cancerous growth." says Professor Ivan Owidea.
Eating just 200 tomatoes a day for four years would give the average adult enough red chemicals to kill off 3 or 4 cancerous cells - providing a miracle cure for a disease that kills tens of thousands each year.
Washington, Aug 24 (ANI): Turning up the heat on red tomatoes while processing, can boost the garden staples disease-fighting power, say a group of researchers, who added that the effect may help fight cancer and other chronic diseases.
The research team found that turning up the heat while processing tomatoes increases the absorption of lycopene molecules found in the veggie, which are linked to the prevention of the deadly diseases.
Lycopene belongs to a family of antioxidants called carotenoids, which give certain fruits and vegetables their distinctive colours. Carotenoids antioxidant properties are associated with protecting cells and regulating cell growth and death, all of which play a role in multiple disease processes.
The average structure of molecule in the average red tomato seems to hinder its absorption through intestinal walls and into the blood.
Most of the lycopene that is found circulating in human blood is configured in a bent molecular form.
This means that either the human body somehow transforms lycopene molecules through reactions that have yet to be identified, or that the bent molecular structures of lycopene are much more likely to be absorbed into the blood and transported to tissue a necessary step in preventing disease.
During the study, the tem led by Steven Schwartz, an investigator in Ohio States Comprehensive Cancer Centre and a professor of food science and technology at Ohio State devised a way to process red tomatoes into a sauce that contains bent molecular forms of lycopene.
The study involved twelve people and all ate both kinds of sauce over the course of the study.
After each meal, researchers took samples of participants blood seven times during the following 9 1/2 hours to measure lycopene levels.
They used a special testing method to analyze lycopene levels in the blood associated only with the tomato sauce meal, avoiding any other possible sources of those compounds in the bloodstream.
The participants had a 55 percent increase in total lycopene absorption after eating the specially processed sauce when compared to their lycopene blood levels after eating the regular sauce.
Schwartz said this finding reinforced the expectation that the bent forms of lycopene are more easily absorbed into human blood,
The study is published in the British Journal of Nutrition in 2007. (ANI)
Tomatoes Fight Cancer Best When Used With Broccoli...
A recent study suggested that eating tomatoes and broccoli together can enhance the anti-cancer potentency possessed by tomatoes and broccoli.
In the study, rats were injected with human prostate tumors. And they were fed powdered tomato and dried broccoli. Used also in the study was finasteride, a drug that shows to slow the benign growth of the prostate.
The study found that the rats use diets with tomatoes and or broccoli get the smaller tumors. The diet with both tomatoes and broccoli is most effective and finasteride is least effective in slowing the tumor growth.
Tomatoes are known for its anti-cancer properties. Lycopene is believed to be the major active component in tomatoes that is responsible for the anti-cancer activity.
Anti-cancer bioactivity has been reported in broccoli. It's believed that glucosinolates may be responsible.
The study was conducted by Dr. John Erdman and colleagues at University of Illinois at Urbana-Champaign.
In the study, rats were injected with human prostate tumors. And they were fed powdered tomato and dried broccoli. Used also in the study was finasteride, a drug that shows to slow the benign growth of the prostate.
The study found that the rats use diets with tomatoes and or broccoli get the smaller tumors. The diet with both tomatoes and broccoli is most effective and finasteride is least effective in slowing the tumor growth.
Tomatoes are known for its anti-cancer properties. Lycopene is believed to be the major active component in tomatoes that is responsible for the anti-cancer activity.
Anti-cancer bioactivity has been reported in broccoli. It's believed that glucosinolates may be responsible.
The study was conducted by Dr. John Erdman and colleagues at University of Illinois at Urbana-Champaign.
Curry Leaves - A Ayurvedic Herb
The colloquial name for curry leaves is curry patta and its botanical name is murraya koenigi. Curry leaves grow on a small shrub commonly found in backyards or gardens around Indian houses. The leaves are the edible part and they are shiny, dark green, aromatic and slightly bitter in taste. As the colloquial name suggests, these leaves are one of the ingredients of Indian curries, cooked vegetables, salads, chutneys and spices. They add to the smell and taste of food and in addition to the food value. Although the leaves are added to Indian dishes as a natural flavoring agent, it is well known that they have some medicinal value as well.
Curry leaves improve functioning of the stomach and small intestine and promote their action. They improve the quality of digestive juices secreted during digestion. Their action starts with intake. Their smell, taste and visual impression initiates salivary secretion and initiates the peristaltic wave, which is the first step in good digestion. They are mildly laxative and thus can tackle multiple digestive problems caused by food intake. They are directly added to food or an extract in the form of juice is added to buttermilk and consumed at the end of lunch/dinner. In case of a digestive upset, buttermilk enriched with the paste of curry leaves, common salt and cumin seed powder is recommended. This combination is also useful in problems such as loss of appetite, tastelessness of mouth as in case of fever etc. where food intake is a problem. Curry leaves are one of the important ingredients of herbal tonics and are parallel to digestive enzymatic tonics in allopathy.
A paste of these leaves with limejuice and honey/sugar/crystal sugar powder is a time-tested medicine in the treatment of hyperemesis graviderum. Nausea, dry vomiting, vomiting and food intolerance are few other conditions where this paste is used as a remedy. Curry leaves have some role in the treatment of diarrhea, dysentery and idiopathic loose motions though they are not antidiarrheal in the true sense. Fresh juice/ a paste of fresh leaves/a teaspoonful of powdered dried leaves /a mixture of curry leaves, coriander, mint leaves, etc. is a commonly known home made remedy.
Certain ayurvedic research says that curry leaves have some role in controlling non-insulin dependent diabetes mellitus. People with DM due to obesity or heredity should try this treatment. A paste of about 8 to 10 fresh, fully-grown curry leaves is to be taken on an empty stomach in the morning for a minimum of 3 months for desired results. Many people have also reported weight loss, which is an additional benefit in diabetic people.
The bark or root of this plant also has medicinal properties. One ayurvedic school recommends powdered root/bark for relief from kidney/biliary pain. Traditional healers have observed some effects on premature graying of hair. Regular intake of these leaves with buttermilk is advised. Few have tried curry leaves for treatment of minor burns, bruises, abrasions, etc. and claim benefits of the treatment. More clinical trials are necessary to prove effectiveness. Traditional healers in villages use these leaves with a few other medicinal leaves for the treatment of insect bites and claim desired results. In this treatment, these are applied externally in poultice form.
In general, curry leaves are used confidently in daily cooking without the advice of a medical practitioner. They are food ingredients as well as medicinal ingredients. They add to taste and have digestive properties. They have some role in the management of diabetes, but this needs further research.
Curry leaves improve functioning of the stomach and small intestine and promote their action. They improve the quality of digestive juices secreted during digestion. Their action starts with intake. Their smell, taste and visual impression initiates salivary secretion and initiates the peristaltic wave, which is the first step in good digestion. They are mildly laxative and thus can tackle multiple digestive problems caused by food intake. They are directly added to food or an extract in the form of juice is added to buttermilk and consumed at the end of lunch/dinner. In case of a digestive upset, buttermilk enriched with the paste of curry leaves, common salt and cumin seed powder is recommended. This combination is also useful in problems such as loss of appetite, tastelessness of mouth as in case of fever etc. where food intake is a problem. Curry leaves are one of the important ingredients of herbal tonics and are parallel to digestive enzymatic tonics in allopathy.
A paste of these leaves with limejuice and honey/sugar/crystal sugar powder is a time-tested medicine in the treatment of hyperemesis graviderum. Nausea, dry vomiting, vomiting and food intolerance are few other conditions where this paste is used as a remedy. Curry leaves have some role in the treatment of diarrhea, dysentery and idiopathic loose motions though they are not antidiarrheal in the true sense. Fresh juice/ a paste of fresh leaves/a teaspoonful of powdered dried leaves /a mixture of curry leaves, coriander, mint leaves, etc. is a commonly known home made remedy.
Certain ayurvedic research says that curry leaves have some role in controlling non-insulin dependent diabetes mellitus. People with DM due to obesity or heredity should try this treatment. A paste of about 8 to 10 fresh, fully-grown curry leaves is to be taken on an empty stomach in the morning for a minimum of 3 months for desired results. Many people have also reported weight loss, which is an additional benefit in diabetic people.
The bark or root of this plant also has medicinal properties. One ayurvedic school recommends powdered root/bark for relief from kidney/biliary pain. Traditional healers have observed some effects on premature graying of hair. Regular intake of these leaves with buttermilk is advised. Few have tried curry leaves for treatment of minor burns, bruises, abrasions, etc. and claim benefits of the treatment. More clinical trials are necessary to prove effectiveness. Traditional healers in villages use these leaves with a few other medicinal leaves for the treatment of insect bites and claim desired results. In this treatment, these are applied externally in poultice form.
In general, curry leaves are used confidently in daily cooking without the advice of a medical practitioner. They are food ingredients as well as medicinal ingredients. They add to taste and have digestive properties. They have some role in the management of diabetes, but this needs further research.
Curry Leaves - A Ayurvedic Herb
The colloquial name for curry leaves is curry patta and its botanical name is murraya koenigi. Curry leaves grow on a small shrub commonly found in backyards or gardens around Indian houses. The leaves are the edible part and they are shiny, dark green, aromatic and slightly bitter in taste. As the colloquial name suggests, these leaves are one of the ingredients of Indian curries, cooked vegetables, salads, chutneys and spices. They add to the smell and taste of food and in addition to the food value. Although the leaves are added to Indian dishes as a natural flavoring agent, it is well known that they have some medicinal value as well.
Curry leaves improve functioning of the stomach and small intestine and promote their action. They improve the quality of digestive juices secreted during digestion. Their action starts with intake. Their smell, taste and visual impression initiates salivary secretion and initiates the peristaltic wave, which is the first step in good digestion. They are mildly laxative and thus can tackle multiple digestive problems caused by food intake. They are directly added to food or an extract in the form of juice is added to buttermilk and consumed at the end of lunch/dinner. In case of a digestive upset, buttermilk enriched with the paste of curry leaves, common salt and cumin seed powder is recommended. This combination is also useful in problems such as loss of appetite, tastelessness of mouth as in case of fever etc. where food intake is a problem. Curry leaves are one of the important ingredients of herbal tonics and are parallel to digestive enzymatic tonics in allopathy.
A paste of these leaves with limejuice and honey/sugar/crystal sugar powder is a time-tested medicine in the treatment of hyperemesis graviderum. Nausea, dry vomiting, vomiting and food intolerance are few other conditions where this paste is used as a remedy. Curry leaves have some role in the treatment of diarrhea, dysentery and idiopathic loose motions though they are not antidiarrheal in the true sense. Fresh juice/ a paste of fresh leaves/a teaspoonful of powdered dried leaves /a mixture of curry leaves, coriander, mint leaves, etc. is a commonly known home made remedy.
Certain ayurvedic research says that curry leaves have some role in controlling non-insulin dependent diabetes mellitus. People with DM due to obesity or heredity should try this treatment. A paste of about 8 to 10 fresh, fully-grown curry leaves is to be taken on an empty stomach in the morning for a minimum of 3 months for desired results. Many people have also reported weight loss, which is an additional benefit in diabetic people.
The bark or root of this plant also has medicinal properties. One ayurvedic school recommends powdered root/bark for relief from kidney/biliary pain. Traditional healers have observed some effects on premature graying of hair. Regular intake of these leaves with buttermilk is advised. Few have tried curry leaves for treatment of minor burns, bruises, abrasions, etc. and claim benefits of the treatment. More clinical trials are necessary to prove effectiveness. Traditional healers in villages use these leaves with a few other medicinal leaves for the treatment of insect bites and claim desired results. In this treatment, these are applied externally in poultice form.
In general, curry leaves are used confidently in daily cooking without the advice of a medical practitioner. They are food ingredients as well as medicinal ingredients. They add to taste and have digestive properties. They have some role in the management of diabetes, but this needs further research.
Curry leaves improve functioning of the stomach and small intestine and promote their action. They improve the quality of digestive juices secreted during digestion. Their action starts with intake. Their smell, taste and visual impression initiates salivary secretion and initiates the peristaltic wave, which is the first step in good digestion. They are mildly laxative and thus can tackle multiple digestive problems caused by food intake. They are directly added to food or an extract in the form of juice is added to buttermilk and consumed at the end of lunch/dinner. In case of a digestive upset, buttermilk enriched with the paste of curry leaves, common salt and cumin seed powder is recommended. This combination is also useful in problems such as loss of appetite, tastelessness of mouth as in case of fever etc. where food intake is a problem. Curry leaves are one of the important ingredients of herbal tonics and are parallel to digestive enzymatic tonics in allopathy.
A paste of these leaves with limejuice and honey/sugar/crystal sugar powder is a time-tested medicine in the treatment of hyperemesis graviderum. Nausea, dry vomiting, vomiting and food intolerance are few other conditions where this paste is used as a remedy. Curry leaves have some role in the treatment of diarrhea, dysentery and idiopathic loose motions though they are not antidiarrheal in the true sense. Fresh juice/ a paste of fresh leaves/a teaspoonful of powdered dried leaves /a mixture of curry leaves, coriander, mint leaves, etc. is a commonly known home made remedy.
Certain ayurvedic research says that curry leaves have some role in controlling non-insulin dependent diabetes mellitus. People with DM due to obesity or heredity should try this treatment. A paste of about 8 to 10 fresh, fully-grown curry leaves is to be taken on an empty stomach in the morning for a minimum of 3 months for desired results. Many people have also reported weight loss, which is an additional benefit in diabetic people.
The bark or root of this plant also has medicinal properties. One ayurvedic school recommends powdered root/bark for relief from kidney/biliary pain. Traditional healers have observed some effects on premature graying of hair. Regular intake of these leaves with buttermilk is advised. Few have tried curry leaves for treatment of minor burns, bruises, abrasions, etc. and claim benefits of the treatment. More clinical trials are necessary to prove effectiveness. Traditional healers in villages use these leaves with a few other medicinal leaves for the treatment of insect bites and claim desired results. In this treatment, these are applied externally in poultice form.
In general, curry leaves are used confidently in daily cooking without the advice of a medical practitioner. They are food ingredients as well as medicinal ingredients. They add to taste and have digestive properties. They have some role in the management of diabetes, but this needs further research.
Health Benefits of Kokum (botanical name: Garcinia indica)
Kokum (botanical name: Garcinia indica), is a deep purple fruit that is very similar to Mangosteen. The tree is native to the Western Ghats and Konkan regions of India and the fruit is commonly used in west-Indian cuisines. Various parts of the tree such as the seeds and bark of the root are used in Ayurvedic preparations since they offer a myriad of health benefits.
Dried Kokum fruit rinds are widely used in cooking as they impart a sweetish-tangy flavor to the food. The fruits contain citric acid, acetic acid, malic acid, ascorbic acid, hydroxycitric acid and garcinol.
Medicinal Properties and Application:
· Kokum fruits contain rich amounts of anti-oxidants that bind with free radicals and prevent oxidative damage to body cells. They also promote cell regeneration and repair.
· Kokum juice is especially popular during scorching summer months as it has a cooling effect on the body and shields the body against dehydration and sunstroke. It also helps in bringing down fever and allergic reactions.
· Kokum seeds contain a high percentage of oil that freezes to form Kokum butter. Kokum butter is extensively used in the pharmaceutical and cosmetic industry as it works wonders on dry, chapped, sensitive, irritated or burnt skin.
· Kokum butter is rapidly gaining popularity over cocoa butter as an intensive skin moisturizer.
· Due to its soothing and healing properties, it is also applied directly to wounds and infected areas on the skin.
· Kokum butter is rich in healthy fats like stearic and oleic acids and can also be used as edible oil.
· Extracts from the Kokum fruit are traditionally used to relieve gastric problems like acidity, flatulence, constipation and indigestion.
· Kokum juice is a healthier and far more refreshing option as compared to commercial bottled drinks. It acts as an appetite stimulant and also has anti-helmintic properties.
· Ayurvedic medicine also uses Kokum infusions to treat piles, dysentery and infections. Kokum is known to strengthen the cardio-vascular system and stabilize liver function.
· The hydroxycitric acid present in the fruit fights cholesterol and curbs lipogenesis, thus aiding weight loss.
Availability and Use:
Dried Kokum is easily available at most Indian food stores. The rinds may be soaked in hot water for a few hours to extract the juice which may be mixed with spices and consumed directly. Alternatively, you could add a few pieces of the dried rind to curries and gravies as a substitute for other souring agents like tamarind, vinegar and lemon juice.
Dried Kokum fruit rinds are widely used in cooking as they impart a sweetish-tangy flavor to the food. The fruits contain citric acid, acetic acid, malic acid, ascorbic acid, hydroxycitric acid and garcinol.
Medicinal Properties and Application:
· Kokum fruits contain rich amounts of anti-oxidants that bind with free radicals and prevent oxidative damage to body cells. They also promote cell regeneration and repair.
· Kokum juice is especially popular during scorching summer months as it has a cooling effect on the body and shields the body against dehydration and sunstroke. It also helps in bringing down fever and allergic reactions.
· Kokum seeds contain a high percentage of oil that freezes to form Kokum butter. Kokum butter is extensively used in the pharmaceutical and cosmetic industry as it works wonders on dry, chapped, sensitive, irritated or burnt skin.
· Kokum butter is rapidly gaining popularity over cocoa butter as an intensive skin moisturizer.
· Due to its soothing and healing properties, it is also applied directly to wounds and infected areas on the skin.
· Kokum butter is rich in healthy fats like stearic and oleic acids and can also be used as edible oil.
· Extracts from the Kokum fruit are traditionally used to relieve gastric problems like acidity, flatulence, constipation and indigestion.
· Kokum juice is a healthier and far more refreshing option as compared to commercial bottled drinks. It acts as an appetite stimulant and also has anti-helmintic properties.
· Ayurvedic medicine also uses Kokum infusions to treat piles, dysentery and infections. Kokum is known to strengthen the cardio-vascular system and stabilize liver function.
· The hydroxycitric acid present in the fruit fights cholesterol and curbs lipogenesis, thus aiding weight loss.
Availability and Use:
Dried Kokum is easily available at most Indian food stores. The rinds may be soaked in hot water for a few hours to extract the juice which may be mixed with spices and consumed directly. Alternatively, you could add a few pieces of the dried rind to curries and gravies as a substitute for other souring agents like tamarind, vinegar and lemon juice.
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