How 'Spinach' makes Popeye Stronger & makes Your Brain Smarter !

Most people get exposure to spinash from the Cartoon named'Popeye the Sailor man....du...du...!'. Children are especially addicted to this cartoon but very few of them like spinash as part of their diet and for adult too, very less of them actually know the golden properties that buried in this Green Leafy Vegetable 'Spinash'. Today, we are here to explore and find out what is actually so good by adding a dish of spinash in our dining table.

Calorie for calorie, leafy green vegetables like spinach with its delicate texture and jade green color provide more nutrients than any other food. Although spinach is available throughout the year, its season runs from March through May and from September through October when it is the freshest, has the best flavor and is most readily available.

Health Benefits

We all know that Popeye made himself super strong by eating spinach, but you may be surprised to learn that he may also have been protecting himself against osteoporosis, heart disease, colon cancer, arthritis, and other diseases at the same time.

Phytonutrient Flavonoids for Optimal Health

Researchers have identified at least 13 different flavonoid compounds in spinach that function as antioxidants and as anti-cancer agents. (Many of these substances fall into a technical category of flavonoids known as methylenedioxyflavonol glucuronides.) The anticancer properties of these spinach flavonoids have been sufficiently impressive to prompt researchers to create specialized spinach extracts that could be used in controlled studies. These spinach extracts have been shown to slow down cell division in stomach cancer cells (gastric adenocarcinomas), and in studies on laboratory animals, to reduce skin cancers (skin papillomas). A study on adult women living in New England in the late 1980s also showed intake of spinach to be inversely related to incidence of breast cancer.

Spinach Carotenoid Combats Prostate Cancer

A carotenoid found in spinach and other green leafy vegetables fights human prostate cancer two different ways, according to research published in the the Journal of Nutrition. The carotenoid, called neoxanthin, not only induces prostate cancer cells to self-destruct, but is converted in the intestines into additional compounds, called neochromes, which put prostate cancer cells into a state of stasis, thus preventing their replication.

Spinach Flavonoid Combats Ovarian Cancer

Research calculating flavonoid intake in 66,940 women enrolled in the Nurses Health Study between 1984 and 2002 revealed that women whose diets provided the most kaempferol had a 40% reduction in risk of ovarian cancer, compared to women eating the least kaempferol-rich foods. In addition to spinach, foods richest in kaempferol include tea (nonherbal), onions, curly kale, leeks, broccoli, and blueberries.

A significant 34% reduction in ovarian cancer risk was also seen in women with the highest intake of the flavone luteolin (found in citrus).

Helping You Bone Up

The vitamin K provided by spinach-almost 200% of the Daily Value in one cup of fresh spinach leaves and over 1000% of the Daily Value in one cup of boiled spinach (which contains about 6 times as much spinach)-is important for maintaining bone health. Vitamin K1 helps prevent excessive activation of osteoclasts, the cells that break down bone. Additionally, friendly bacteria in our intestines convert vitamin K1 into vitamin K2, which activates osteocalcin, the major non-collagen protein in bone. Osteocalcin anchors calcium molecules inside of the bone. Spinach is also an excellent source of other bone-building nutrients including calcium and magnesium.

Cardiovascular Protection from Spinach

For atherosclerosis and diabetic heart disease, few foods compare to spinach in their number of helpful nutrients. Spinach is an excellent source of vitamin C and vitamin A, the latter notably through its concentration of beta-carotene. These two nutrients are important antioxidants that work to reduce the amounts of free radicals in the body; vitamin C works as a water-soluble antioxidant and beta-carotene as a fat-soluble one. This water-and-fat-soluble antioxidant team helps to prevent cholesterol from becoming oxidized. Oxidized cholesterol is able to stick to and build up in blood vessel walls, where it can cause blocked arteries, heart attack or stroke. Getting plenty of vitamin C and beta-carotene can help prevent these complications, and a cup of boiled spinach can provide you with 294.8% of the daily value (DV) for vitamin A along with 29.4% of the DV for vitamin C.

Spinach is also an excellent source of folate. Folate is needed by the body to help convert a potentially dangerous chemical called homocysteine that can lead to heart attack or stroke if levels get too high, into other benign molecules. In addition, spinach is an excellent source of magnesium, a mineral that can help to lower high blood pressure and protect against heart disease as well. A cup of boiled spinach contains 65.6% of the daily value for folate and 39.1% of the daily value for magnesium.

In addition to its hefty supply of cardioprotective vitamins and minerals, a study published in the Journal of Agriculture and Food Chemistry has revealed that spinach Rubisco contains four peptides (protein components) that inhibit angiotensin I-converting enzyme-the same enzyme blocked by ACE inhibitor drugs, which are used to lower blood pressure. When given to laboratory animals bred to be hypertensive, spinach produced a blood pressure lowering effect within two to four hours. How much spinach did the animals have to eat to get this beneficial effect? Just 20 to 30 mg of these powerful spinach peptides for each kilogram (2.2 pounds) of their body weight. In human terms, what this suggests is that an entrée-sized spinach salad for lunch or a serving of steamed spinach as part of the evening meal may have a salutary effect on blood pressure two to four hours later.

Promotes Gastrointestinal Health

The vitamin C and beta-carotene in spinach help to protect the colon cells from the damaging effects of free radicals. And the folate in spinach helps to prevent DNA damage and mutations in colon cells, even when they are exposed to cancer-causing chemicals. Studies show that people who eat foods high in vitamin C, beta-carotene, and/or folate are at a much lower risk of getting colon cancer than those who don't.

Anti-Inflammatory Nutrients

The nutrients in spinach can also help with conditions in which inflammation plays a role. For example, asthma, osteoarthritis, osteoporosis and rheumatoid arthritis are all conditions that involve inflammation. Since beta-carotene, vitamin C and vitamin K all have anti-inflammatory properties, they can be helpful for reducing symptoms in some patients. In addition, the magnesium and riboflavin in spinach, two nutrients of which it is an excellent source, may help to reduce the frequency of migraine attacks in people who suffer from them.

A Smarter Brain with Spinach

In animal studies, researchers have found that spinach may help protect the brain from oxidative stress and may reduce the effects of age-related related declines in brain function. Researchers found that feeding aging laboratory animals spinach-rich diets significantly improved both their learning capacity and motor skills.

Vitamin E-rich Leafy Greens Slow Loss of Mental Function

Mental performance normally declines with age, but the results of Chicago Health and Aging Project (CHAP) suggest that eating just 3 servings of green leafy, yellow and cruciferous vegetables each day could slow this decline by 40%. Compared to people who consumed less than one serving of vegetables a day, people who ate at least 2.8 servings of vegetables a day saw their rate of cognitive decline slow by roughly 40%. This decrease is equivalent to about five years of younger age.

After adjusting the results for potential confounders such as age, sex, race, education, and cardiovascular risk factors, the researchers found that consuming an average of 2.8 vegetable servings each day was associated with a 40% decrease in cognitive decline, compared to those who ate an average of less than one (0.9) serving a day. Of the different types of vegetables, green leafy vegetables had the strongest association.

Surprisingly, no relationship was found between fruit consumption and cognitive decline.

This may be due to the fact that vegetables, but not fruits, contain high amounts of vitamin E, which helps lower the risk of cognitive decline. Also, vegetables, but not fruits, are typically consumed with a little fat, such as olive oil or salad dressing, which increases the body's ability to absorb vitamin E.

The Rush University researchers plan further research to understand why fruit appears to have little effect and to explore the effects of citrus fruit, specifically, on cognitive decline. Bottomline: If you remember to enjoy at least 3 servings of leafy greens each day, you are much more likely to remember other things as well!

Better Eyesight from Spinach

Lutein, a carotenoid protective against eye diseases such as age-related macular degeneration and cataract, is found in green vegetables, especially spinach, as well as kale and broccoli. But egg yolks, although they contain significantly less lutein than spinach, are a much more bioavailable source whose consumption increases lutein concentrations in the blood many-fold higher than spinach.

Although the mechanism by which egg yolk increases lutein bioavailability is not yet known, it is likely due to the fats (cholesterol and choline) found in egg yolk since lutein, like other carotenoids, is fat-soluble and cannot be absorbed unless fat is also present. To maximally boost your lutein absorption from spinach, we suggest enjoying this vegetable, whether steamed, sautéed or fresh in spinach salad, with a little olive oil and/or a topping of chopped hard-boiled egg to provide your body with some fats to help enhance the bioavailability of this fat-soluble phytonutrient. For a flavorful, quick and easy recipe featuring eggs and spinach, try our Poached Eggs over Spinach and Mushrooms.

Iron for Energy

Cooked spinach is an excellent source of iron, a mineral that it particularly important for menstruating women, who are more at risk for iron deficiency. Boosting iron stores with spinach is a good idea, especially because, in comparison to red meat, a well-known source of iron, spinach provides iron for a lot less calories and is totally fat-free. Iron is an integral component of hemoglobin, which transports oxygen from the lungs to all body cells, and is also part of key enzyme systems for energy production and metabolism. And, if you're pregnant or lactating, your needs for iron increase. Growing children and adolescents also have increased needs for iron. In one cup of boiled spinach, you'll be provided with 35.7% of the daily value for iron.

So while spinach probably won't make you super strong the minute you eat it, as it did for Popeye, it will promote your health and vitality in many other ways. It seems like Popeye was pretty smart after all.

Description

Spinach belongs to the same family (Amaranthaceae-Chenopodiaceae) as chard and beets. It shares a similar taste profile with these two other vegetables-it has the bitterness of beet greens and the slightly salty flavor of chard.

Popeye popularized spinach, but it's too bad he ate it out of a can. Fresh spinach retains the delicacy of texture and jade green color that is lost when spinach is processed. Raw spinach has a mild, slightly sweet taste that can be refreshing in salads, while its flavor becomes more acidic and robust when it is cooked.

There are three different types of spinach generally available. Savoy has crisp, creased curly leaves that have a springy texture. Smooth-leaf has flat, unwrinkled, spade-shaped leaves, while semi-savoy is similar in texture to savoy but is not as crinkled in appearance. Baby spinach is great for use in salads owing to its taste and delicate texture. Spinacia oleracea is the scientific name of this leafy vegetable.

History

Spinach is thought to have originated in ancient Persia (Iran). Spinach made its way to China in the 7th century when the king of Nepal sent it as a gift to this country. Spinach has a much more recent history in Europe than many other vegetables. It was only brought to that continent in the 11th century, when the Moors introduced it into Spain. In fact, for a while, spinach was known as "the Spanish vegetable" in England.

Spinach was the favorite vegetable of Catherine de Medici, a historical figure in the 16th century. When she left her home of Florence, Italy, to marry the king of France, she brought along her own cooks, who could prepare spinach the ways that she especially liked. Since this time, dishes prepared on a bed of spinach are referred to as "a la Florentine."

Spinach grows well in temperate climates. Today, the United States and the Netherlands are among the largest commercial producers of spinach.

How to Select and Store

Choose spinach that has vibrant deep green leaves and stems with no signs of yellowing. The leaves should look fresh and tender, and not be wilted or bruised. Avoid those that have a slimy coating as this is an indication of decay.

Store fresh spinach loosely packed in a plastic bag in the refrigerator crisper where it will keep fresh for about five days. Do not wash it before storing as the moisture will cause it to spoil. Avoid storing cooked spinach as it will not keep very well.

Individual Concerns (Spinach and Oxalates)

Spinach is among a small number of foods that contain measurable amounts of oxalates, naturally-occurring substances found in plants, animals, and human beings. When oxalates become too concentrated in body fluids, they can crystallize and cause health problems. For this reason, individuals with already existing and untreated kidney or gallbladder problems may want to avoid eating spinach. Laboratory studies have shown that oxalates may also interfere with absorption of calcium from the body. Exactly how much interference takes place in the case of spinach and calcium absorption is not clear, but at a minimum, you should expect to absorb a minimum of about 10% of the calcium from the spinach that you eat. For example, in one cup of boiled spinach containing about 285 milligrams, you can expect to absorb about 25-30 milligrams. For adults, the Adequate Intake (AI) level for calcium falls between 1,000 and 1,200 milligrams. This recommended amount assumes an absorption rate of about 30%. In other words, about 300-360 milligrams of absorbable calcium are expected each day. While 25-30 milligrams is not an overwhelming amount of calcium from a serving of food, a cup of spinach is extremely low-calorie and can provide you with about 10% of the recommended calcium intake for very few (about 40) calories. Those circumstances make spinach a worthwhile addition to your diet with respect to calcium, even though spinach is not an outstanding source of this nutrient and should not be counted on to boost your calcium intake by large amounts. For more on this subject, please see "Can you tell me what oxalates are and in which foods they can be found?"

Spinach and Goitrogens

Spinach contains goitrogens, naturally-occurring substances in certain foods that can interfere with the functioning of the thyroid gland. Individuals with already existing and untreated thyroid problems may want to avoid spinach for this reason. Cooking may help to inactivate the goitrogenic compounds found in food. However, it is not clear from the research exactly what percent of goitrogenic compounds get inactivated by cooking, or exactly how much risk is involved with the consumption of spinach by individuals with pre-existing and untreated thyroid problems. For more on this subject, please see "What are goitrogens and in which foods are they found?"

Spinach and Purines

Spinach contain naturally-occurring substances called purines. Purines are commonly found in plants, animals, and humans. In some individuals who are susceptible to purine-related problems, excessive intake of these substances can cause health problems. Since purines can be broken down to form uric acid, excess accumulation of purines in the body can lead to excess accumulation of uric acid. The health condition called "gout" and the formation of kidney stones from uric acid are two examples of uric acid-related problems that can be related to excessive intake of purine-containing foods. For this reason, individuals with kidney problems or gout may want to limit or avoid intake of purine-containing foods such as spinach. For more on this subject, please see "What are purines and in which foods are they found?"

Nutritional Profile

Spinach is an excellent source of vitamin K, vitamin A, manganese, folate, magnesium, iron, vitamin C, vitamin B2, calcium, potassium, and vitamin B6. It is a very good source of dietary fiber, copper, protein, phosphorus, zinc and vitamin E. In addition, it is a good source of omega-3 fatty acids, niacin and selenium.

In addition to the nutrients highlighted in our ratings chart, an in-depth nutritional profile for Spinach is also available. This profile includes information on a full array of nutrients, including carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino acids and more.

Keep yourselve away from cancer; Keep your mind and thought sharp; and Make your blood vessels younger and elastic forever! Let's us enjoy this Lively Vegetable 'Spinash' and Age Gracefully in the croud! Thanks for reading!

'Ginger'...the Treasure Under the Ground!

Today we will learn about the wonderful Chinese Medicinal herb ‘Ginger’ which has been used long time ago in China. Ginger has been used for its health benefits for over 5000 years and is a favorite medicinal as well as culinary herb. Unlike most spices, the part that has the most medicinal value grows under ground. Often mistakenly called “ginger root” this is actually the rhizome of the plant which is more of a subterranean stem than a root.

Although you can use dried ginger and powdered ginger for health benefits, fresh ginger is preferred. It is readily available in most supermarkets. Pieces of the rhyzome can be sliced off for use and the remainder stored in the refrigerator where it should keep for about 3 weeks as long as it is not fully peeled.

Now let us discover the 12 health benefits of Ginger below:

Ovarian Cancer Treatment
Ginger may be powerful weapon in the treatment of ovarian cancer. A study conducted at the University of Michigan Comprehensive Cancer Center found that ginger powder induces cell death in all ovarian cancer cells to which it was applied.

Digestive Tract Diseases
One of ginger's most touted health benefits is its ameliorating effects on digestive ailments. It can help digest fatty foods and break down proteins. It is excellent for reducing gas. Gingers healing properties come from it’s volatile oils, gingerols and shogaols, which are also responsible for it’s pungent taste. The oils cause more digestive enzymes to be produced which helps with the whole digestion process and neutralizes the acids that can cause nausea, cramps and even diarrhea.

Colon Cancer Prevention
A study at the University of Minnesota found that ginger may slow the growth of colorectal cancer cells.

Property of Decrease LDL Cholesterol
Recent studies show that ginger might also have a role in lowering LDL cholesterol because the spice can help reduce the amount of cholesterol that is absorbed.

Morning Sickness
A review of several studies has concluded that ginger is just as effective as vitamin B6 in the treatment of morning sickness. Many people report that it will also relieve nausea, and can be effective in treating morning sickness.

Motion Sickness Remedy
Ginger has been shown to be an effective remedy for the nausea associated with motion sickness.

Reduces Pain and Inflammation
One study showed that ginger has anti-inflammatory properties and is a powerful natural painkiller. Ginger can also help reduce inflammation. So it can be used to treat any disease that is caused by inflammations such as arthritis or ulcerative colitis. Some studies show that it can even help inhibit the replication of the herpes simplex virus.

Heartburn Relief
Ginger has long been used as a natural heartburn remedy. It is most often taken in the form of tea for this purpose.

Cold and Flu Prevention and Treatment
Ginger has long been used as a natural treatment for colds and the flu. Many people also find ginger to be helpful in the case of stomach flus or food poisoning, which is not surprising given the positive effects ginger has upon the digestive tract.

Migraine Relief
Research has shown that ginger may provide migraine relief due to its ability to stop prostaglandins from causing pain and inflammation in blood vessels.
Antipyretic Property (Anti-fever Property)Being a warming herb, ginger can help knock out a fever. This property also makes it effective in stimulating circulation of the blood. It can also help relax muscles around the blood vessels and is said to help prevent blood clots from forming. The warming effects make it a natural decongestant as well as an antihistamine, making it the perfect remedy for colds.

Menstrual Cramp Relief
In Chinese medicine, ginger tea with brown sugar is used in the treatment of menstrual cramps.

Prevention of Diabetic Nephropathy
A study done on diabetic rats found that those rats given ginger had a reduced incidence of diabetic nephropathy (kidney damage).

To discover the health benefits of ginger for yourself, simply make a tea by steeping about 5 slices of ginger in hot water. If you prefer it in your food, ginger is excellent in many dishes and is perfect when combined with garlic.

Ginger the treasure under the ground! Enjoy it!

Coconuts and Our Health (Must Know) !

Good Health to everyone who read this! How many of us do know and understand coconut? And how many from the coconut's fens do really know the health benefits come from this magical fruit? Hah...., from what we experince, when someone maintion about coconut, first come to mind is it contain a lot of bad cholesterol or unsaturated fat in the coconut! Normally people with strong health awareness will avoid from taking this ancient magical fruit! Sadly say, they were absolutely wrong here. In this article, we will move one step forward and get each other know more about the unknown secret of COCONUT! Don't MISS IT!

The Tree of Life

The scientific name for coconut is Cocos nucifera. Early Spanish explorers called it coco, which means "monkey face" because the three indentations (eyes) on the hairy nut resembles the head and face of a monkey. Nucifera means "nut-bearing."

The coconut provides a nutritious source of meat, juice, milk, and oil that has fed and nourished populations around the world for generations. On many islands coconut is a staple in the diet and provides the majority of the food eaten. Nearly one third of the world's population depends on coconut to some degree for their food and their economy. Among these cultures the coconut has a long and respected history.

Coconut is highly nutritious and rich in fiber, vitamins, and minerals. It is classified as a "functional food" because it provides many health benefits beyond its nutritional content. Coconut oil is of special interest because it possesses healing properties far beyond that of any other dietary oil and is extensively used in traditional medicine among Asian and Pacific populations. Pacific Islanders consider coconut oil to be the cure for all illness. The coconut palm is so highly valued by them as both a source of food and medicine that it is called "The Tree of Life." Only recently has modern medical science unlocked the secrets to coconut's amazing healing powers.

Coconut In Traditional Medicine

People from many diverse cultures, languages, religions, and races scattered around the globe have revered the coconut as a valuable source of both food and medicine. Wherever the coconut palm grows the people have learned of its importance as a effective medicine. For thousands of years coconut products have held a respected and valuable place in local folk medicine.

In traditional medicine around the world coconut is used to treat a wide variety of health problems including the following: abscesses, asthma, baldness, bronchitis, bruises, burns, colds, constipation, cough, dropsy, dysentery, earache, fever, flu, gingivitis, gonorrhea, irregular or painful menstruation, jaundice, kidney stones, lice, malnutrition, nausea, rash, scabies, scurvy, skin infections, sore throat, swelling, syphilis, toothache, tuberculosis, tumors, typhoid, ulcers, upset stomach, weakness, and wounds.

Coconut In Modern Medicine

Modern medical science is now confirming the use of coconut in treating many of the above conditions. Published studies in medical journals show that coconut, in one form or another, may provide a wide range of health benefits. Some of these are summarized below:

- Kills viruses that cause influenza, herpes, measles, hepatitis C, SARS, AIDS, and other illnesses.

- Kills bacteria that cause ulcers, throat infections, urinary tract infections, gum disease and cavities, pneumonia, and gonorrhea, and other diseases.

- Kills fungi and yeasts that cause candidiasis, ringworm, athlete's foot, thrush, diaper rash, and other infections.

- Expels or kills tapeworms, lice, giardia, and other parasites.

- Provides a nutritional source of quick energy.

- Boosts energy and endurance, enhancing physical and athletic performance.

- Improves digestion and absorption of other nutrients including vitamins, minerals, and amino acids.

- Improves insulin secretion and utilization of blood glucose.

- Relieves stress on pancreas and enzyme systems of the body.

- Reduces symptoms associated with pancreatitis.

- Helps relieve symptoms and reduce health risks associated with diabetes.

- Reduces problems associated with malabsorption syndrome and cystic fibrosis.

- Improves calcium and magnesium absorption and supports the development of strong bones and teeth.

- Helps protect against osteoporosis.

- Helps relieve symptoms associated with gallbladder disease.

- Relieves symptoms associated with Crohn's disease, ulcerative colitis, and stomach ulcers.

- Improves digestion and bowel function.

- Relieves pain and irritation caused by hemorrhoids.

- Reduces inflammation.

- Supports tissue healing and repair.

- Supports and aids immune system function.

- Helps protect the body from breast, colon, and other cancers.

- Is heart healthy; improves cholesterol ratio reducing risk of heart disease.

- Protects arteries from injury that causes atherosclerosis and thus protects against heart disease.

- Helps prevent periodontal disease and tooth decay.

- Functions as a protective antioxidant.

- Helps to protect the body from harmful free radicals that promote premature aging and degenerative disease.

- Does not deplete the body's antioxidant reserves like other oils do.

- Improves utilization of essential fatty acids and protects them from oxidation.

- Helps relieve symptoms associated with chronic fatigue syndrome.

- Relieves symptoms associated with benign prostatic hyperplasia (prostate enlargement).

- Reduces epileptic seizures.

- Helps protect against kidney disease and bladder infections.

- Dissolves kidney stones.

- Helps prevent liver disease.

- Is lower in calories than all other fats.

- Supports thyroid function.

- Promotes loss of excess weight by increasing metabolic rate.

- Is utilized by the body to produce energy in preference to being stored as body fat like other dietary fats.

- Helps prevent obesity and overweight problems.

- Applied topically helps to form a chemical barrier on the skin to ward of infection.

- Reduces symptoms associated the psoriasis, eczema, and dermatitis.

- Supports the natural chemical balance of the skin.

- Softens skin and helps relieve dryness and flaking.

- Prevents wrinkles, sagging skin, and age spots.

- Promotes healthy looking hair and complexion.

- Provides protection form damaging effects of ultraviolet radiation form the sun.

- Helps control dandruff.

- Does not form harmful by-products when heated to normal cooking temperature like other vegetable oils do.

- Has no harmful or discomforting side effects.

- Is completely non-toxic to humans.


See Research to read some of the published studies regarding the above mentioned uses of coconut products.

Coconut Oil

While coconut possesses many health benefits due to its fiber and nutritional content, it's the oil that makes it a truly remarkable food and medicine.

Once mistakenly believed to be unhealthy because of its high saturated fat content, it is now known that the fat in coconut oil is a unique and different from most all other fats and possesses many health giving properties. It is now gaining long overdue recognition as a nutritious health food.

Coconut oil has been described as "the healthiest oil on earth." That's quite a remarkable statement. What makes coconut oil so good? What makes it different from all other oils, especially other saturated fats?

The difference is in the fat molecule. All fats and oils are composed of molecules called fatty acids. There are two methods of classifying fatty acids. The first you are probably familiar with, is based on saturation. You have saturated fats, monounsaturated fats, and polyunsaturated fats. Another system of classification is based on molecular size or length of the carbon chain within each fatty acid. Fatty acids consist of long chains of carbon atoms with hydrogen atoms attached. In this system you have short-chain fatty acids (SCFA), medium-chain fatty acids (MCFA), and long-chain fatty acids (LCFA). Coconut oil is composed predominately of medium-chain fatty acids (MCFA), also known as medium-chain triglycerides (MCT).

The vast majority of fats and oils in our diets, whether they are saturated or unsaturated or come from animals or plants, are composed of long-chain fatty acids (LCFA). Some 98 to 100% of all the fatty acids you consume are LCFA.

The size of the fatty acid is extremely important. Why? Because our bodies respond to and metabolize each fatty acid differently depending on its size. So the physiological effects of MCFA in coconut oil are distinctly different from those of LCFA more commonly found in our foods. The saturated fatty acids in coconut oil are predominately medium-chain fatty acids. Both the saturated and unsaturated fat found in meat, milk, eggs, and plants (including most all vegetable oils) are composed of LCFA.

MCFA are very different from LCFA. They do not have a negative effect on cholesterol and help to protect against heart disease. MCFA help to lower the risk of both atherosclerosis and heart disease. It is primarily due to the MCFA in coconut oil that makes it so special and so beneficial.

There are only a very few good dietary sources of MCFA. By far the best sources are from coconut and palm kernel oils.

Till this moment, I guess we already know coconut is actually bringing more benefits with no harm to our health! Now....,let's go to have a brew if coconut's drink! Enjoy yourselve!

The Miracle of Green Tea

"Better to be deprived of food for three days, than tea for one." (Ancient Chinese Proverb)

Is any other food or drink reported to have as many health benefits as green tea? The Chinese have known about the medicinal benefits of green tea since ancient times, using it to treat everything from headaches to depression. In her book Green Tea: The Natural Secret for a Healthier Life, Nadine Taylor states that green tea has been used as a medicine in China for at least 4,000 years.

Today, scientific research in both Asia and the west is providing hard evidence for the health benefits long associated with drinking green tea. For example, in 1994 the Journal of the National Cancer Institute published the results of an epidemiological study indicating that drinking green tea reduced the risk of esophageal cancer in Chinese men and women by nearly sixty percent. University of Purdue researchers recently concluded that a compound in green tea inhibits the growth of cancer cells. There is also research indicating that drinking green tea lowers total cholesterol levels, as well as improving the ratio of good (HDL) cholesterol to bad (LDL) cholesterol.

To sum up, here are just a few medical conditions in which drinking green tea is reputed to be helpful:

cancer
rheumatoid arthritis
high cholesterol levels
cariovascular disease
infection
impaired immune function

What makes green tea so special?
The secret of green tea lies in the fact it is rich in catechin polyphenols, particularly epigallocatechin gallate (EGCG). EGCG is a powerful anti-oxidant: besides inhibiting the growth of cancer cells, it kills cancer cells without harming healthy tissue. It has also been effective in lowering LDL cholesterol levels, and inhibiting the abnormal formation of blood clots. The latter takes on added importance when you consider that thrombosis (the formation of abnormal blood clots) is the leading cause of heart attacks and stroke.

Links are being made between the effects of drinking green tea and the "French Paradox." For years, researchers were puzzled by the fact that, despite consuming a diet rich in fat, the French have a lower incidence of heart disease than Americans. The answer was found to lie in red wine, which contains resveratrol, a polyphenol that limits the negative effects of smoking and a fatty diet. In a 1997 study, researchers from the University of Kansas determined that EGCG is twice as powerful as resveratrol, which may explain why the rate of heart disease among Japanese men is quite low, even though approximately seventy-five percent are smokers.

Why don't other Chinese teas have similar health-giving properties? Green, oolong, and black teas all come from the leaves of the Camellia sinensis plant. What sets green tea apart is the way it is processed. Green tea leaves are steamed, which prevents the EGCG compound from being oxidized. By contrast, black and oolong tea leaves are made from fermented leaves, which results in the EGCG being converted into other compounds that are not nearly as effective in preventing and fighting various diseases.

Other Benefits

New evidence is emerging that green tea can even help dieters. In November, 1999, the American Journal of Clinical Nutrition published the results of a study at the University of Geneva in Switzerland. Researchers found that men who were given a combination of caffeine and green tea extract burned more calories than those given only caffeine or a placebo.

Green tea can even help prevent tooth decay! Just as its bacteria-destroying abilities can help prevent food poisoning, it can also kill the bacteria that causes dental plaque. Meanwhile, skin preparations containing green tea - from deodorants to creams - are starting to appear on the market.

Harmful Effects?
To date, the only negative side effect reported from drinking green tea is insomnia due to the fact that it contains caffeine. However, green tea contains less caffeine than coffee: there are approximately thirty to sixty mg. of caffeine in six - eight ounces of tea, compared to over one-hundred mg. in eight ounces of coffee.

How much Green Tea should you drink?
There are as many answers to this question as there are researchers investigating the natural properties of green tea. For example, Herbs for Health magazine cites a Japanese report stating that men who drank ten cups of green tea per day stayed cancer-free for three years longer than men who drank less than three cups a day (there are approximately 240 - 320 mg of polyphenols in three cups of green tea). Meanwhile, a study by Cleveland's Western Reserve University concluded that drinking four or more cups of green tea per day could help prevent rheumatoid arthritis, or reduce symptoms in individuals already suffering from the disease. And Japanese scientists at the Saitama Cancer Research Institute discovered that there were fewer recurrances of breast cancer, and the disease spread less quickly, in women with a history of drinking five cups or more of green tea daily.

It gets more confusing. A University of California study on the cancer-preventative qualities of green tea concluded that you could probably attain the desired level of polyphenols by drinking merely two cups per day. On the other hand, a company selling a green tea capsule formula insists that ten cups per day are necessary to reap the maximum benefits.

How can you make sense of these conflicting claims? Given all the evidence, it is probably safe to plan on drinking four to five cups of green tea per daily. If you're a real devotee, by all means drink more; but whether or not you'll derive added health benefits remains to be determined by further research.

How to Brew a Cup of Green Tea
Producing the perfect cup of green tea is a tricky process. If not handled properly, those same polyphenols that provide health benefits can ruin the flavor, making the tea taste "gassy." It's particularly important not to overbrew. While it's best to follow the manufacturer's instructions for each variety of green tea, here are some general instructions:

Use one tea bag, or 2 - 4 grams of tea,* per cup.
Fill a kettle with cold water and bring to a boil.
After unplugging the kettle, allow it to stand for up to 3 minutes.
Pour the heated water over the tea bag or tea, and allow it to steep for up to 3 minutes. If using a tea bag, remove the bag.
Allow the tea to cool for three more minutes.

How Many of Us know....Foods and Supplement are actually the Best Medicine for the Sicks ? (supplements no2 ; supplement zma)

How many people know that our body owned a very powerful recovering system? Our Mighty God created human beings and equipped us with system of adaptation and system of recovery by itself! Such amazing system of adaptation make we human beings survive and travel from the peak of the mountain to deep of the sea; from the extremely cold weather of Artic to extremely dry air of the Desert. Thus, this ‘Ability of Adaptation’ make our body’s systems to change in order to suit with the environment. In fact, our body is adapting from time to time in order to adjust our body to the changing environment, for example: During the hot climate we sweat and our small blood vessels (capillaries) dilate to get rid of extra heat, in our brain there is a centre name themoregulatory centre which can sense the changes of the temperature. Thus, in hot climate, brain will give signals of thirst to us in order to direct us to increase the intake of water! In the case of water deprivation during the hot climate, kidneys are regulated so as to produce a more concentrated urine to decrease the loss of water from the body. In the opposite way : During the cold day, usually we won’t sweat (because sweating is the process to make us loss more heat and preserve heat). Furthermore, our skin’s small blood vessels (named capillaries) start to constrict (to become smaller in size to prevent the heat loss from the skin). In this case, the themoregulator centre in our brain did not send any signals to bring up the sensation to us, this indicate our body did not need any extra intake of water to compensate water loss. Here, we can see how amazing is our body created by God. Everyday, every hour, every minute, every seconds, our body need this ‘adaptation (in medical term we named Homeostasis)’ to survive in this planet earth. Without this system our body will fail, our life no longer exist.

Sorry for the brief introduction of what is ‘Adaptation ‘ above, it is somehow important our further understanding about how ‘Natural foods & Supplement’ can actually heals chronic diseases in later discussion. We (human beings) can adapt to changing environment; We can also repair our body by ourselves if we do provide our body with enough nutrients to let it repair itself. Do you believe it? Now, let me tell you {WHY our body needs it?}, {WHERE our body needs it?}, {WHAT our body needs?}, and {HOW it works to maintain our health}.....!

First of all, WHY our body needs it? Answer : Do you know our body needs food to generate energy for the activity of our everyday life? Actually, human’s body system did not programme to generate any energy. The statement above was absolutely incorrect. Our human’s body is just able to transfer energy from foods to our body. The true energy maker is our ‘Sun’, plants are the primary receiver of energy from Sun, then plants transfer energy to animal and human. We get the energy from plants and animal meat directly, or indirectly from Sun. Now, the key is while we get energy from the plants and animal in the form of foods, our body processes the foods in order to get energy. This process occurs in every single cells of our body. The process of transferring energy from foods to our body is called ‘Metabolism’. The worst thing now happens, metabolism is the process that can generate energy and also can create a lot of free radicles (free radicles are unstable electrons that will damage our body cells and tissue eventually). This radicles created in the cells can cause damage to the cells and cause damage to the DNA inside our cells. This detrimental process will finally cause cell death in long run. In 20 to 30 years this process everyday in our body to support our life because no matter what we still need energy to survive as a human beings stand on the special planet earth. Thus, after 20 to 30 years of cell death and renewing. Our body finally not able to produce new cells again due to the damage of the gene (DNA) of stem cells. Nevertheless, our body ended up with degeneration. All the systems fail. So, the main culprit here is the ‘Free Radicles’ that causes the diseases and failure of our body system. Therefore, we need natural foods and supplements that could scavenge the free radicles from our body.

Secondly, WHERE our body needs this Natural Foods and Supplement that can scavenge away the free radicles? The answer is : Everywhere in our body needs them to scavenge the free radicles because metabolism occurs in every cells in our body.

Thirdly, WHAT our body needs to scavenge away the free radicals? Answer is : Till this moment, I have not explained what is the Natural Foods and Supplement that can actually help us to cope with the free radicals. Common antioxydant behind this natural foods and supplements are ‘Vitamin A, C, E and Beta-Carotene’. Other antioxidant from foods are ‘Coenzyme Q10, Alpha-lipoic acid and colourful bioflavanoid antioxydants’. Some other supporting nutrients are also helped in maintaining good health such as ‘B-cofactor : Vitamin B1, B2, B6, B12 & Folic acid’ and ‘Antioxydant minerals : Copper, Zinc, Manganese, Selenium’. Besides, some major antioxidant defence system produced by body such as : Superoxide dismutase, Catalase, and Glutathione peroxidase’ are playing the fundamental roles in protecting our body. All these will be further explained later in our discussion. Those vitamins and some of the minerals are also called ‘Antioxydants’. ‘Oxydants’ are free radicals that could damage our body cells whereas the ‘Antioxydants’ are the agents that can wipe out or neutralize the oxydants to prevent our body cells from damaging effects of free radicals.

Lastly, HOW it works to maintain our health? Answer is : As soon as the free radicals are wiped out and neutralised by the Antioxydants, our body cells are less likely to be damaged by free radicals. Thus, we are encouraged to consume foods that contains more Antioxydants than foods that contain more free radicals. Perhaps, you may ask what are the foods that contain more antioxidants and what are the one contain free radicals? Now, I am going to list down a few for you. High antioxydants containing foods are vegetable, all kinds of fruits, fishes, steaming food. In contrary, foods containing a lot of free radicals are the deep frying foods, fried foods, grilled foods, BBQ foods. Honestly speaking, some of the foods are actually good for health, the culprit is the method of preparation that spoils out the food quality. That is why, when people enjoying Malay Sateh, BBQ foods, or Grilled foods, they usually eating with raw cucumber and raw onion. These two vegetable containing high antioxydants in it to prevent people to get sick easily after those grilled and BBQ foods.

Thus, after the above discussion, l guess everyone who read till this sentence already had a general idea of what is good and what is bad for our health! Now, l am going to discuss with you the function of Antioxydants. {Vitamin C : water soluble vitamin that target free radicals within the blood and plasma}, {Vitamin E : fat soluble antioxydants that target free radicals within the cellular membrane}, {Glutathione : Antioxydant produces by body cells and stores within the cells}, {Alpha-lipoic acid : work within the cell membrane and plasma}, {Vitamin C & Alpha-lipoic acid : have ability to regenerate Vitamin E and Glutathione}

From the Headline : ‘How Many of Us know....Foods and Supplements are actually the Best Medicine for the Sicks ?’ So, how the foods and Supplements that containing the elements stated at the previous few paragraphs can assist in fighting with the diseases? Again, our body has many smart systems that co-operate together to achieve the optimum level of health status as long as we provide enough and essential nutrients to our body. Amazingly, our body also has a very strong regeneration and recovery ability after our body got sick with the condition that we got enough rest and consume necessary nutrients for it to regenerate and recover itself. This also called ‘Food Medicine’. Later I will teach you how to eat and what to eat to achieve this divine purpose. In our society nowadays, many people are using ‘Food Medicine’ combining with ‘Medicine prescribed by the Medical doctor’ in curing the some chronic diseases, infectious diseases, or whatever kind of health disorders. Undoubtedly, this is a smart way for treatment. This method of treatment will give a double curing effects to the patient. ‘Food Medicine’ can give patient essential nutrients for the body to regenerate itself whereas the ‘Medicine prescribed by doctor’ help in fighting with the diseases and get rid of the agents or causes that bring the diseases. Forgot to say, one more importance to provide good nutrients to the body, that is good nutrients can help our body to boost up our immune system which in very important to defend our body from many infectious agents too. Here, l will further explain to you that ‘Food Medicine’ is like a military team that build up its strong reserve in its base. It prepare itself for any sudden need of military attacks. The more the backup bullets and weapon in its base the stronger the defensive power against the intruders! Now, try to imagine that our immune system is this military team that try to store up its weapon and bullets from the ‘Food Medicine’. Thus, good quality of foods or foods high in antioxidants do play fundamental roles in fighting with the diseases. By contrary, now what the ‘Medicine prescribed by doctors’ do here? Let me quote an example : let’s say Malaysia is now attacked by Country A, as for ‘Food Medicine’, Malaysia itself has their own military power to fight with Country A intruder (diseases agents) but what if Country A is too strong that Malaysia can’t even defend by its Military power (Immune system)? Now, Country Z may give military assistance (Medicine prescribed by doctor) to fight with the intruder that invade Malaysia. From here, we can see how Malaysia and Country Z co-operate together to fight with the Country A. On the other picture, we can see how our strong immune system can co-operate with Medicine prescribed by doctor to fight with the disease agents. Isn’t it clear? Thus, people who get sick not only must take medicine prescribed but also need adequate rest, good quality foods, and some of the essential supplements.

Now, I will let you know what supplement you should take, how you should take and why you need to take in different kinds of diseases. We can get some of the following antioxydants indirectly from fruits or vegetables that are enriched with it, some of them we can bought from the pharmacy in concentrated capsular form. Remember when we use the concentrated capsular form, we should follow the recommended dosage consume each day in order to prevent overdosage. Some of elements if use in overdosage will not cause any side effect but some will cause intoxication such as Vitamin A because they are fat soluble and will store in body continuously but some will not cause any side effect such as vitamin B & C because they are water soluble and they easily excreted from our body through our kidney.

Multiple Sclerosis
i) Antioxydant : Vitamin A, C, & E and Beta-Carotene
ii) Antioxydant minerals : Copper, Zinc, Manganase, Selenium.
iii) Grape seeds extract
iv) Coenzyme Q-10

Heart Disease (Inflammatory Heart disease : Carditis)
i) Vitamin C & E
ii) Glutathione : Patient who has coronary artery disease has lower level of glutathione within their cells compare to those without coronary artery disease. Thus, glutathione is the key antioxidant contain in all cell that surround the subendothelial space. When you take nutrients needed for cells to make glutathione (Selenium, Vitamin B2, Niacin, N-acetyl-L-cysteine), you can indirectly improve overall antioxidant defensive system.
iii) Bioflavanoids : found in fruits and vegetables. The more colourful the vegetable or fruit, the more bioflavanoids in them. Bioflavanoid has anti-allergen & anti-inflammatory effects. Red wine & grape juice have ‘polyphenols’ which decrease the formation of oxydized LDL to protect blood vessels’ endothelia. Grape seed is the best source of bioflavanoid antioxidant in preventing chronic inflammatory diseases.
*Remember : All antipxydants & Nutrients must be taken together in order to work synergically.

Homocysteine Metabolism Disorder
- Decrease of enzyme of metabolism of Homocysteine causing accumulation of Homocysteine in our body. This can cause Homocysteinuria (Homocysteine excreted in urine)
- Increase of Homocysteine in our blood can cause increase of Cardiovascular diseases & Stroke.
- Homocysteine is mainly from meat, egg, cheese, white flour, highly processed foods. It will be converted into Methionine and cysteine. This conversion needs Folic acid, Vitamin B6 & B12. If Homocysteine in excess there will extra accumulation of Methionine and Cysteine which is actually toxic to our body.
- Thus, patients who has Cardiovascular disease caused by Homocysteine Metabolism disorder should be given Folic acid, Vitamin B6 & B12 in their diet.

Cardiomyopathy
i) Coenzyme Q-10
- The Cardiomyopathy which has unknown cause has not been cured but in addition of nutrient Coenzyme Q-10, patient’s heart get its needed fuel source which allow heart to compensate for heart pumping insufficiency.
ii) How many of us know what is Coenzyme Q-10?
- Coenzyme Q-10 / Ubiquinone : fat soluble vitamin or vitamin-like substance (potent antioxydants)
- Organs, meats, beef, soy oil, sardine & peanuts contain trace amount of Coenzyme Q-10.
- Coenzyme Q-10 needs 8 vitamins & several trace minerals to produce one molecule of Coenzyme Q-10.
- Coenzyme Q-10 is the cofactor for at least 3 types of very important enzymes used within the mitochondrion of every cell.
- Mitochondrion are the place where oxidative process occurs, this process is important to generate energy for every cell. All energies are generated here but the very dangerous by-product ‘Free Radicals’ are created here too during the process of energy production.
- Patients with heart failure, heart diseases, periodontal diseases, diabetes, cancer, congestive heart failure and cardiomyopathy are also noticed with Coenzyme Q-10 defficiency.
- Coenzyme Q-10 deficiency usually occurs in those with poor dietary regime, impairment of enzyme to synthesis Coenzyme Q-10 or excessive utility of Coenzyme Q-10.
- In Cardiomyopathy, hen the heart muscle cells are weekened, the increase of intake of Coenzyme Q-10 will obviously improve the heart pumping function.

Cataract
- Patient with cataract, antioxydants in early stage of treatment will preserve the lens function and will prevent further cataract formation caused by UV light of sun ray.
- Natural antioxydants produce by our body (eg : Glutathione peroxidise, Catalase, Superoxide dismutase) form the primary eye’s defensive system. Unfortunately, if we only depend on the natural source of antioxydants to protect our eyes, it is obviously not enough.
- Antioxydants found in the fluid around the lens are critical in protecting the lens. Most important one is Vitamin C. Others are Vitamin E, alpha-lipoic acids, Beta-catotene. They work synergically.
- Alpha-lipoic acids and vitamin C regenerate Glutathione to use it again and again.

The Inflammatory Response
- Eg: Asthma, Rheumatoid arthritis, Myocarditis
- Antioxydants improve our immune system by help control inflammatory response by protect our body cells from inflammatory distruction.
- What is the role of ‘Essential Fatty Acids’ in inflammatory response?
o Our body use fats to produce healthy cell membrane and hormone ‘Prostaglandin’
o Two most important fatty acids are 1) Omega-3 fatty acids ‘Alpha-linoleic acid’, Omega-3 produce Prostaglandin that can cause Anti-inflammatory effect 2) Omega-6 faty acids ‘Linoliec acids’, Omega-6 produces Prostaglandin that can cause inflammatory response.
o Thus, optimal intake ratio is Omega-6 : Omega-3 = 4 : 1.
o Omega-3 mainly coming from vegetable oils (Flaxseed, Canola, Pumpkin, Soybean oil), cold water fish (Markerel, Sardines, Salmon, Tuna)
o Western diet has poor ratio, usually Omega-6 : Omega-3 = 20 : 1 or 40 : 1. Thus, they are more prone to inflammation.

Osteoarthritis, Rheumatoid Arthritis and Osteoporosis
- Those who suffers from arthritis are deficient in several antioxydants and supporting nutrients : Vitamin B3, C, D, E, mineral Boron, Glucosamine sulphate, Essential fatty acids, Grape seed extract.
i) Glucosamine Sulphate (1500 – 2000mg/day, no side effect)
o Glucosamine sulphate is the basic nutrient or the cartilage synthesis
o It is simple amino sugar (Primary building block) of proteoglycans (proteoglycan is the molecule that give cartilage its elasticity)
o Study showed that glucosamine sulphate not only reduced pain & inflammation of arthritis but also stop cartilage deterioration, it also causes cartilage re-growth and delay joint replacement treatment.
ii) Chondroitin sulphate
o Chondroitin sulphate often combine with Glucosamine sulphate to get the better effect.
o Chondroitin sulphate can also make up part of the proteoglycans and is responsible for attracting water into the cartilage to make cartilage more pliable and spongy. Without condroitin the cartilage will become drier and more fragile.
o From the research study, scientists also get the conclusion that Glucosamine sulphate is more important than Chondroitin sulphate.
iii) Calcium
o Calcium deficiency may lead to osteoporosis but only 25% of patients show effect by calcium supplement (800-1500mg)
o Calcium & Vitamin D slow down Osteoporosis.
iv) Magnesium
o Magnesium is important in several biochemical reaction take place within the bone.
o Magnesium activate ‘Alkaline Phosphatase’ (enzyme in the process of new bone formation)
o Magnesium is needed in conversion of inactive Vitamin D into active form of Vitamin D.
v) Vitamin D
o Vitamin D is essential for calcium absorption. It can be produced in the skin when exposed in the sunlight.
o Vitamin D in oral form can be fortified from foods and milk.
o Everyone should take 500-800IU/day.

Alzheimer’s Disease
- Increased oxidative stress more likely accounts for all aspects of Alzheimer’s disease. Patients with Alzheimer’s disease have significant depleted level of antioxydants in their brain as well as high level of oxidative stress.
i) High level of Vitamin E significantly decrease the progression of Alzheimer’s disease. Patients with moderate Alzheimer’s disease who took 2000IU Vitamin E in supplement able to remain at home for 2 – 3 years longer.
ii) Other antioxydants like Vitamin A, C, E, Zinc, Selenium, Rutin also can be used.
iii) Grape seeds extract is very potent antioxidant that can cross Blood Brain Barrier. Its concentration is increased in fluid, brain cells and nerve cells. Thus, it is the best antioxidant for the brain. (The key to protect brain is to use antioxidants and prevent from exposure to heavy metal)
From the explanation above, I am just managed to enclose some of the common diseases. There are dozen of them waiting to be tested and experimented. If anyone needs further details, can directly request from the commend section.
Now, we can see, there are actually many diseases can be treated together with supplements to get the optimal effect of treatment as long as we use it in the correct way, with the correct method, in the correct time. Do not ever overlook the power of foods and natural supplements. Very few of them can bring up the side effect to our body as long as we read the instruction and contraindication before we consume the supplement. All the best to whom benefits from this article. Do not hesitate to contact for any enquiry! Thanks! Good Luck!