Old Time Remedies, Health and Wellness: 5 Cancer Causing Foods You Should Never Eat

Old Time Remedies, Health and Wellness: 5 Cancer Causing Foods You Should Never Eat: Eating clean means eating healthy food in it’s natural state which has been as minimally processed as possible. The following foods are not ...

What Is Gluten?

Gluten refers to the proteins found in wheat endosperm (a type of tissue produced in seeds that's ground to make flour). Gluten both nourishes plant embryos during germination and later affects the elasticity of dough, which in turn affects the chewiness of baked wheat products.
Gluten is actually composed of two different proteins: gliadin (a prolamin protein) and glutenin (a glutelin protein).
Though "true gluten" is sometimes defined as being specific to wheat, gluten is often said to be part of other cereal grains — including rye, barley and various crossbreeds — because these grains also contain protein composites made from prolamins and glutelins.

Why is gluten bad?
Gluten isn't necessarily bad, but some people are gluten-intolerant, meaning their bodies produce an abnormal immune response when it breaks down gluten from wheat and related grains during digestion.
The most well-known form of gluten intolerance is celiac disease, which affects one in every 141 people in the United States, according to the National Institutes of Health. When someone with celiac disease consumes gluten, it triggers an immune response that damages their intestines, preventing them from absorbing vital nutrients.
Wheat allergy is a rare type of gluten intolerance — it's a classic food allergy marked by skin, respiratory or gastrointestinal reactions to wheat allergens.
Recently, scientists have become aware of another potential form of intolerance called nonceliac gluten sensitivity. After consuming gluten, patients with gluten sensitivity may experience many celiac disease symptoms, such as diarrhea, fatigue and joint pain, but don't appear to have damaged intestines.
In cases of gluten intolerance, doctors typically recommend a gluten-free diet. Patients must avoid eating any foods and ingredients that contains gluten, including bread, beer, french fries, pasta, salad dressing, soy sauce and even some soups (unless otherwise marked as "gluten-free").
In recent years, many people without gluten intolerance have taken up gluten-free diets. Experts worry, however, that going on these diets without explicitly needing to could be detrimental to a person's health, as gluten-free foods are often nutrient-deficient.

More: http://www.livescience.com/39726-what-is-gluten.html


See More below...

Gluten Sensitivity Symptoms and Side Effects

By Dr. Josh Axe

Gluten free is rad. Wheat is bad.

Or something like that. Even if you’d admit to not knowing anything about gluten, you’ve definitely heard of it by now. Grocery stores have sections dedicated to it, celebs are proclaiming their love for being free of it, and many restaurants have “gluten free” labeled right on the menu. In 2012, gluten free products totaled $12.4 BILLION in sales, an 18% increase in the previous year.
Despite all the attention, most people, whether choosing to avoid gluten entirely or ingest it freely wouldn’t be able to answer the question “What is gluten?” Popular insufficient assumptions include:

…bread, grains, carbs, starch, cheez-its, sugar, bad stuff, baked goods, noodles, cupcakes, calories and yummmmy.

And all those are close. Well, sort-of. OK, technically… not really at all.

What is Gluten?

Gluten is the term used to refer to a combination of proteins found in certain grains. As you may know, the grain is actually the seed (aka the reproductive force) of a plant. This seed is made up of three parts: the endosperm (inside), the bran (outer shell), and the germ (nutrient “core.”) Enter: “Bill Nye the Science Guy” Theme Song. Gluten is located in the endosperm. When we eat “whole grains,” we’re eating all three parts of the seed. When we eat “refined grains,” we’re eating just the endosperm (the bran and germ are removed.) Don’t be fooled though, most all packaged grain products, whether “whole” or not, are highly refined and processed.

Getting into a bit more specifics, gluten is a mixture of two types of proteins: prolamin proteins and glutelin proteins (see helpful diagram above!) Although most grains contain a mixture of prolamin and glutelin proteins, the specific combination in wheat, barley and rye is what is now generally used to define what is gluten.

Gluten containing grains include: Wheat, Barley, and Rye, and related grains including Bulgur, Malt, Spelt, Oats (severely problematic for some), Kamut, Semolina, Durum, Pumpernickel, Farro, and Triticale.
“Gluten free” grains have prolamins and glutelins protein complexes that have different amino acid chains (remember: proteins are broken down into amino acids in the body) that generally don’t cause the same level of disruption as those classified as “gluten.”
Gluten free grains include: Amaranth, Rice, Corn, Buckwheat, Teff, Amaranth, Quinoa, and Millet.

Why Gluten Sucks (for some)

Until recently, doctors and scientists have thought of gluten as only causing problems to those suffering from an autoimmune condition called Celiac Disease. When people with Celiac Disease (CD) eat gluten, it triggers a cascade of inflammation both outside and inside the intestinal wall, and loosening of the tight junctions that hold the cells of our gut together.¹
When this loosening occurs, undigested gluten proteins “leak” through the gut barrier and interact with something called Tissue Transglutaminas (tTG), an enzyme the body releases in the gut to help repair damage. Because the invaders (gluten) are now crosslinked with the body’s own tissue (tTG), the immune system creates antibodies to attack both the gluten and gut cells (called enterocytes.)

If that sounds bad, it is. Basically, the intestinal wall gets attacked viciously and goes up in flames. If left untreated, CD can lead to serious vitamin and nutrient deficiencies, the development of other diseases and autoimmune conditions (Rheumatoid Arthritis, Type 1 Diabetes, Hashimoto’s, etc.), and nasty systemic gut inflammation which is linked to all different types of cancers and early death.

So, I don’t have Celia-whatever… that means I can eat lots of bread, right?!

Well, the research is showing a much different story.²
First, you may assume you don’t have Celiac Disease because you don’t experience digestive related issues. In reality, only 50% of those newly diagnosed with Celiacs Disease actually experience gut related symptoms. It’s estimated that 1 in 133 people suffer from Celiac Disease, and that for every one person diagnosed with Celiac Disease, there are 6.4 people undiagnosed.^[3][4] The truth of the matter is, only 1 in 4,700 have actually received an official diagnosis, meaning millions with Celiac Disease are unaware of it. That’s downright scary.
So, if you’ve been diagnosed with depression, thyroid issues, osteoporosis, migraines, or lymphoma (yeah, cancer SUCKS), it could be because of untreated Celiac Disease.
In the last few years, it’s also become clear that Celiac Disease is only one of many expressions of gluten intolerance. A general “sensitivity” to gluten which many people experience is now recognized as Non-Celiac Gluten Sensitivity (NCGS.) Hooray for simple, easy names! Those with NCGS experience the same symptoms as those with Celiac Disease or a wheat allergy, but they don’t produce antibodies to their body’s own tissue, or have the same severe intestinal atrophy.

Well dang. How do I know if I have gluten this “sensitivity”… and why should I care? I want bread.

We’re almost there. Pinky swear!
If you have Non-Celiac Gluten Sensitivity, gluten is still causing an immune reaction in your gut in response to gluten (serious gut inflammation you can’t even feel), and can still lead to leaky gut.⁵ Not only that, when your immune system is working overtime against gluten, it doesn’t work so well in other parts of your body – like fighting damage from a workout, work related stress, or a virus that’s making you sick.
Here’s the real kicker. Just like Celiac Disease, Non-Celiac Gluten Sensitivity can affect virtually any tissue in the body from the brain to the liver, and has been associated with causing an astounding amount of symptoms and diseases, the most common being IBS-like symptoms (abdominal pain, bloating, diarrhea, and constipation), brain fog, headaches, migraines, fatigue, joint and muscle pain, leg or arm numbness, dermatitis (eczema or skin rash), depression, anxiety, and anemia. It’s also been associated with neurological and psychiatric conditions such as ADHD.
And the most fascinating to me, gluten intolerance is being associated with a number of endocrine related issues – including infertility and thyroid issues.^[6][7]
Experts in the field of gluten intolerance estimate that 7 – 30% of the population are suffering from Non-Celiac Gluten Sensitivity. Dr. Rodney Ford, a pediatric gastroenterologist and allergist in New Zealand says he believes that percentage could actually be much higher, up to 50% of the population. Dr. Kenneth Fine, gastroenterologist and internationally known medical researcher has also stated that gluten sensitivity could very well affect as much as half of the population.
It’s important to note – for NCGS, there is no official diagnostic test or medically defined set of symptoms. We’ve only just begun to learn about gluten intolerance and how it can affect the body, and much is being discovered as we speak from incredible pioneering researchers like Dr. Alessio Fasano.

So how the HECK am I supposed to know if my migraines are because of gluten?!

PIECE OH CAKE. Or, lack there of.
It’s time for a gluten challenge. Go without gluten for 30-60 days, depending on the severity of your issues. See how you look, feel and how your body performs. Do your migraines go away? Do you get your period again? Does your depression “lift?” Does your gas, bloating, and IBS disappear?
After your challenge, introduce gluten again and see how you feel. You get to make the decision about what works for you and what makes you feel your best.

Gluten-free Does Not Equal Healthy

Droppin’ a truth bomb: Gluten-free products are 242% more expensive than “gluten” ones, and usually still contain garbage ingredients. Check out the cocktail in this popular brand’s “Omega Flax & Fiber” Gluten-free Bread:
WATER, TAPIOCA STARCH, BROWN RICE FLOUR, EGG WHITES, RESISTANT CORN STARCH, NON-GMO VEGETABLE OIL (CANOLA OR SUNFLOWER OR SAFFLOWER), FLAX SEED, CANE SYRUP, CHIA SEED, YEAST, ORGANIC INULIN, CITRUS FIBER, EVAPORATED CANE JUICE, RICE BRAN, SALT, PEA PROTEIN, DRY MOLASSES, XANTHAN GUM, SODIUM ALGINATE, GUAR GUM, CARRAGEENAN, LOCUST BEAN GUM, SODIUM CARBOXYMETHYL CELLULOSE, CULTURED CORN SYRUP SOLIDS, ENZYMES.
5 different type of “gums”, 3 different types of sugar, vegetable oil, and GMO corn and rice. That doesn’t quite resemble human food.

My point? Gluten-free junk food is still junk food. I’m not against having “treats” like this occasionally, but don’t be misinformed and think that just because it’s gluten-free, it’s health-promoting. A packaged gluten-free muffin, cookie, or marshmallow cereal bar is still a muffin, cookie and marshmallow cereal bar. Processed sugars, non-gluten grains, vegetable oils, and food additives can cause gut disruption, inflammation and will inhibit your gut restoration.

Gluten-free is Not Low-Carb

Rest assured, a gluten-free lifestyle is not a low-carb lifestyle. Those who choose to eliminate gluten laden foods can get plenty of carbs from fruits and vegetable matter, including starchy roots and tubers like sweet potatoes and squash to meet even the most active of lifestyles. Also, other grains like rice, while potentially still problematic for some, can be soaked and consumed without any ill-effects.
In short, by eliminating processed junk like bars, bagels, breads and pastas, you eliminate the overconsumption of carbohydrate and sugar that’s become part of the modern Standard-American Diet. Not only that, but your vitamins, minerals, and fiber intake with soar through the roof.
Want to take your gluten challenge a step further? Try a Whole30 which eliminates all nutrient poor and potentially allergenic foods for a 30-day period.
What improvements did you see by going gluten-free? Testimonials will help others understand the potential improvements they could see from a gluten-free lifestyle, so don’t be shy

See More at  http://coconutsandkettlebells.com/what-is-gluten/

3 Steps to Recovery After Getting Glutened

If you are gluten sensitive or have celiac disease you know all too well about accidentally ingesting gluten — otherwise known as getting “glutened.”
The outward manifestation of getting glutened may be different for everyone, and can cause a variety of symptoms such as brain fog, diarrhea, constipation, headache, rash, weakness, joint pain, swelling, vomiting, and fatigue. However, inside your gut the effects are essentially the same; gluten is wreaking havoc. Gluten causes inflammation and damage to the intestines. Ridding yourself of this inflammatory protein, reducing inflammation and healing your gut from the damage are essential to recovering as quickly as possible.

3 Steps To Recover After Getting Glutened

1. The more quickly you can get the gluten out of your system, the better you’ll feel. 
These three things will help you do that promptly and effectively:
Digestive Enzymes. Digestive enzymes help speed up the breakdown and absorption of macronutrients. Be sure to take an enzyme that includes dipeptidyl peptidase (DPP-IV), which helps break down gluten specifically. In fact, I recommend that those with celiac and gluten intolerance take enzymes with DPP-IV when dining out.
Binding agents. Activated charcoal and bentonite clay bind toxins and help reduce gas and bloating. It’s best to increase water intake when taking either of these to avoid constipation, which will only delay healing.
Hydration. Fluids will help flush your system and keep you hydrated if you’re vomiting or have diarrhea. In addition to regular water, you can try coconut water, which contains electrolytes that may have been lost through vomiting or diarrhea.

2. Decrease inflammation.

Inflammation occurs naturally in our body when there has been an insult or injury to it. Decreasing this inflammation is essential to healing your gut. These three things will help you reduce inflammation quickly:
Omega-3 fatty acids. Fish oils, flax and chia seeds are full of anti-inflammatory omega-3 fatty acids. I recommend 1-2 grams of omega-3 oils daily. You can go up to 4 grams a day for a week after accidental gluten ingestion.
Ginger has high levels of gingerol, which gives it a natural spicy flavor and acts as an anti-inflammatory in the body. It also has potent anti-nausea properties and can ease stomach cramping. I like to drink warm ginger tea as a comforting, anti-inflammatory beverage.
Turmeric is a member of the ginger family that contains the active ingredient curcumin, which is known for its antioxidant and anti-inflammatory properties. My anti-inflammatory smoothie with turmeric is a great drink to help you quickly recover from getting glutened.

3. Heal your gut.

Nearly 70% of our immune system is in our gut. Having a healthy gut is crucial for optimal health. The six things below will help you heal your gut.
Probiotics. Routinely, I recommend taking a highly concentrated probiotic (25-100 billion units) a day. I advise my patients to “double-up” on their probiotic dose for a week after a gluten exposure.
L-Glutamine. Glutamine is an amino acid that is great for repairing damage to the gut, helping the gut lining to regrow and repair, undoing the damage caused by gluten. I recommend 3-5 grams a day for a week after exposure.
Slippery elm. Slippery elm contains mucilage, which stimulates nerve endings in the gastrointestinal (GI) tract to increase its secretion of mucus. Mucus forms a barrier in the gut to protect it and promote healing.
Deglycyrrhizinated licorice (DGL). DGL is an herb that’s been used for more than 3,000 years in the treatment of digestive issues, including ulcers and indigestion. DGL also supports the body’s natural processes for maintaining the mucosal lining of the GI tract.
Marshmallow root is a multipurpose supplement that can be used for respiratory or digestive relief. Like slippery elm, it contains mucilage, which eases the inflammation in the stomach lining, heals ulcers, and treats both diarrhea and constipation by creating a protective lining on the digestive tract.
Bone broth is very high in the anti-inflammatory amino acids glycine and proline. The gelatin in bone broth protects and heals the mucosal lining of the digestive tract that may get disrupted by being glutened.
Once you realize that you have been glutened, implement this three-step approach as soon as possible. If you are not seeing any improvement in your symptoms after three days or you’re getting worse. I would advise you to follow up with your physician.

Want to learn more?

http://www.amymyersmd.com/2013/08/3-steps-to-recover-after-getting-glutened/

23 Benefits Of Wheatgrass You Never Knew

(Taken from Buy  Non-GMO Seeds)
Wheatgrass contains a very large number of health benefits and has over 19 types of amino acids. This fantastic herb will work wonders on your health.
Wheatgrass is most commonly consumed in juice form; This form has a large amount of chlorophyll in it.





Below you will find a list of some of the best benefits you can get from wheatgrass:
1. Balances pH
The wheatgrass supplements the alkaline in the body making it able to balance better your pH levels. This can also relieve your blood from being too acidity.
2. Weight Loss
Providing your body with plenty of energies you will be able to work out for longer periods of time. This herb boosts the body’s ability to lose weight preventing obesity. Wheatgrass also stimulates your thyroid glands making it easier to lose weight gained due to thyroid problems.
3. Anemia Treatment
Since wheatgrass contains a high amount of iron, it is great in helping the blood formation that will help treat anemia. The chlorophyll found in wheatgrass has been found to have the same molecular structure as that of the blood’s hemoglobin. This will help treat anemia efficiently.
4. Hemorrhoid Cure
It has been suggested that in order to cure hemorrhoid problems you should drink wheatgrass juice three times a day for three months. Wheatgrass contains valuable nutrients for fighting off hemorrhoids.
5. Diabetes
Being able to inhibit carbohydrate assimilation this herb will help regulate the body’s blood sugar levels dramatically. This herb could even be a cure for diabetes.
6. Tooth Decay
Massaging wheatgrass in powder form on your gums and teeth is the best way to treat and prevent tooth decay and even soothe those bleeding gums you may get from time to time.
7. Itching
Applying wheatgrass to areas that itch can almost immediately relieve the itch. This herb is also good for curing athlete’s foot, rashes, reliving poison ivy and burn pains, even helping relieve insect bites.
8. Blood Pressure
Working with chlorophyll this herb will help to regulate blood pressure dramatically.
9. Immunity Booster
Drinking this herb regularly will help enhance your strength and overall health.
10. Candidiasis
Candidiasis is a disease caused by bacteria. Consuming wheatgrass every day will help stop the growth of yeast and bacteria. Preventing this terrible disease and many more.
11. Sinus Congestion
Drinking the juice from wheatgrass or inhaling the steam has been known to remove toxins from the body and break up any and all of the mucus forming in the nasal cavity.
12. Eliminating Heavy Metals
Heavy metal toxins that can be found in the body can be removed by drinking wheatgrass juice.
13. Arthritis
Wheatgrass is also a great treatment for arthritis, using a clean washcloth you should soak it in a big bowl of wheatgrass juice then apply it to the affected joints.
14. Bad Breath and Body Odor
Being an amazing natural body detoxifier wheatgrass will help you get rid of bad breath and prevent body odor as well.
15. Varicose Veins
Drinking this herb will help prevent the appearance of varicose veins, just try to drink it regularly.
16. Inflammation and Pain
This herb can help the body become and remain fit and healthy. This is an excellent treatment for body soreness and many minor aches and pains.
17. Eyes
Wheatgrass has also been found to be beneficial to the health of our eyes as well; this can improve eyesight dramatically.
18. Cancer
Wheatgrass can help reduce the side effects of the radiation treatment that people often have to undergo to treat cancer. Wheatgrass has been found effective in reducing the burning sensation, constipation, and hair loss.
19. Digestion
Being rich in alkaline minerals this herb has been found useful in preventing diarrhea, constipation, and some stomach ulcers. This herb is easily digested and helps keep your colon clean.
20. Gray Prevention
Wheatgrass has been found to stop the premature showing of gray hairs as well so it will give you quite a few more years of gray-less hair.
21. Dandruff
Getting rid of dandruff is easy with wheatgrass, Simply rub the juice from the wheatgrass in your hair and massage it into your scalp, cover it with a shower cap for about 20 minutes and then rinse.
22. Sunburn
By rubbing wheatgrass juice on the sunburned areas of your skin, you will be able to heal more quickly and relieve the painful sensations you may be experiencing.
23. Skin Rejuvenation
Making a wheatgrass face wash will help keep your skin as healthy as possible.
Things needed:
a few pinches of turmeric
wheatgrass powder
milk
Directions:
Mixing these things together will give you a nice paste. Apply this paste to your face and you will notice the reduced acne and more vibrant skin quickly. Rinse with warm water after 30 minutes.
You can even add this mix to your bath maybe just use a few spoonfuls, your skin will absorb it, and it will leave you with soft, clean, beautiful-feeling skin.
So the next time you think “ew, wheatgrass” consider giving it a try, your body will thank you.

See More: http://buynongmoseeds.com/23-benefits-of-wheatgrass-you-never-knew/

Gluten Can Affect You In These 12 Crazy Ways

(Taken from Thyroid Nation)

BuyNonGMOSeeds
Thyroid Nation

Learn how these 12 symptoms can mean you have gluten sensitivity.

One of the dietary buzzwords these days that gets used in and out of context is “gluten”. So let’s talk about gluten, and how to know if you really have a sensitivity to it.

First off, gluten is not the same thing as carbs”.Gluten is a protein found in cereal grains, especially wheat. There are breads, cereals, and pastas that are all gluten-free, so as mentioned, don’t confuse gluten with carbohydrates. It is important to understand what gluten is, so that if you do have an intolerance to it – you can know to avoid it.
People who are intolerant to gluten have a hard time digesting it, which causes your body to not be able to absorb other key nutrients in your food. Gluten intolerance has been linked to a long list of medical conditions. Normally, the only time gluten intolerance is paid attention to is when someone is diagnosed with celiac disease, which is a severe form of gluten intolerance that can actually lead to death. Millions of people suffer from milder symptoms of gluten intolerance, and go undiagnosed.

Here are 12 Symptoms that you might have a gluten intolerance:

1. Digestive Issues

The most obvious signs of gluten sensitivity are digestive issues after eaten gluten. This includes bloating, gas, abdominal pain, and irritable bowel syndrome.

2. Mood Swings

Gluten sensitivity can cause unstable emotional health like depression, anxiety, and sudden drastic swings in mood.

3. Brain Fog

Gluten intolerance can have negative effects on the brain such as dizziness, lack of focus, trouble balancing, and tingling sensations.

4. Headaches

Gluten intolerance can cause headaches and even migraines.

5. Fatigue

People with gluten sensitivities may experience abnormal fatigue throughout the day, even without doing anything physically or mentally exhausting.

6. Autoimmune Conditions in the Skin

Gluten sensitivities can cause autoimmune conditions like eczema and psoriasis to worsen.

7. Fibromyalgia

According to some physicians, fibromyalgia (skeletal pain and weakness), in which inflammation and pain can occur virtually anywhere on the body, could actually be a symptom of gluten intolerance.

8. Hormonal Imbalance

A difficulty processing gluten can cause issues with hormone balance, resulting in worsened PMS. Gluten sensitivity may also be a cause of inexplicable infertility.

9. Keratosis Pilaris

Gluten intolerance can also cause rough discolored bumps and hardened skin around the thighs, arms, and cheeks knows as Keratosis Pilaris. This happens when gluten intolerance damages the stomach

10. Joint pain and inflammation

Gluten sensitivity can cause constant joint pain, inflammation, and swelling

11. Impacts to Immune System

Because gluten affects your digestive system, it affects your immune system, because 80% of your immune system is in your gut.

12. Dental Issues

Gluten intolerance can lead to tooth decay, tooth cracks, and gum problems. All are conditions impacted by inflammation in the body.
Testing for a gluten intolerance is not standardized, unless you have full-blown celiac disease. The best method for testing whether or not you have a gluten intolerance is exclusion dieting. Pay attention to your food labels, and look for “gluten-free” sections at your grocery store. Because non-gluten dieting is so popular, chances are that gluten-free foods will be readily labeled.

See More http://thyroidnation.com/gluten-can-affect-you-in-these-12-crazy-ways/

Moringa

****************************************************************

Discovery Channel Documentary on Moringa's Health Benefits  

*******************************************************************

Reposted from WebMD

Other Names:

Arango, Árbol de las Perlas, Behen, Ben Ailé, Ben Nut Tree, Ben Oléifère, Benzolive, Canéficier de l’Inde, Chinto Borrego, Clarifier Tree, Drumstick Tree, Horseradish Tree, Indian Horseradish, Jacinto, Kelor Tree, Malunggay, Marango, Mlon...See All NamesArango, Árbol de las Perlas, Behen, Ben Ailé, Ben Nut Tree, Ben Oléifère, Benzolive, Canéficier de l’Inde, Chinto Borrego, Clarifier Tree, Drumstick Tree, Horseradish Tree, Indian Horseradish, Jacinto, Kelor Tree, Malunggay, Marango, Mlonge, Moringa oleifera, Moringa pterygosperma, Moringe de Ceylan, Mulangay, Murungakai, Narango, Nebeday, Paraíso Blanco, Perla de la India, Pois Quénique, Sahjna, Saijan, Saijhan, Sajna, San Jacinto, Shagara al Rauwaq, Shigru, Terebintoos

Overview

Moringa is a plant that is native to the sub-Himalayan areas of India, Pakistan, Bangladesh, and Afghanistan. It is also grown in the tropics. The leaves, bark, flowers, fruit, seeds, and root are used to make medicine.

Moringa is used for “tired blood” (anemia); arthritis and other joint pain (rheumatism); asthma; cancer; constipation; diabetes; diarrhea; epilepsy; stomach pain; stomach and intestinal ulcers; intestinal spasms; headache; heart problems; high blood pressure; kidney stones; fluid retention; thyroid disorders; and bacterial, fungal, viral, and parasitic infections.

Moringa is also used to reduce swelling, increase sex drive (as an aphrodisiac), prevent pregnancy, boost the immune system, and increase breast milk production. Some people use it as a nutritional supplement or tonic.

Moringa is sometimes applied directly to the skin as a germ-killer or drying agent (astringent). It is also used topically for treating pockets of infection (abscesses), athlete’s foot, dandruff, gum disease (gingivitis), snakebites, warts, and wounds.

Oil from moringa seeds is used in foods, perfume, and hair care products, and as a machine lubricant.

Moringa is an important food source in some parts of the world. Because it can be grown cheaply and easily, and the leaves retain lots of vitamins and minerals when dried, moringa is used in India and Africa in feeding programs to fight malnutrition. The immature green pods (drumsticks) are prepared similarly to green beans, while the seeds are removed from more mature pods and cooked like peas or roasted like nuts. The leaves are cooked and used like spinach, and they are also dried and powdered for use as a condiment.

The seed cake remaining after oil extraction is used as a fertilizer and also to purify well water and to remove salt from seawater.

How does it work?

Moringa contains proteins, vitamins, and minerals. As an antioxidant, it seems to help protect cells from damage.

 

 

                                    Uses

TAKEN BY MOUTH

• Asthma. In an early study, taking 3 grams of moringa twice daily for three weeks reduced asthma symptoms and the severity of asthma attacks in adults.
• Increasing breast milk production. Early evidence suggests that taking 250 mg of a specific moringa supplement (Natalac) twice daily after childbirth increases breast milk production.
• “Tired blood” (anemia).
• Arthritis.
• Cancer.
• Constipation.
• Birth control.
• Diabetes.
• Diarrhea.
• Epilepsy.
• Stomach pain (gastritis).
• Stomach and intestinal ulcers.
• Headache.
• Heart problems.
• High blood pressure.
• Kidney stones.
• Swelling (inflammation).
• Thyroid disorders.
• Infections.
• As a nutritional supplement.
• Stimulating immunity.
• Increasing sex drive.
• Other conditions.

APPLIED TO THE SKIN

• Athlete’s foot.
• Dandruff.
• Warts.
• Skin infections.
• Snakebites.
• Gum disease (gingivitis).
• Other conditions.

More evidence is needed to rate moringa for these uses.

Side Effects and Safety

Moringa is POSSIBLY SAFE when taken by mouth and used appropriately. The leaves, fruit, and seeds might be safe when eaten as food. However, it’s important to avoid eating the root and its extracts. These parts of the plant may contain a toxic substance that can cause paralysis and death. Moringa has been used safely in doses up to 6 grams daily for up to 3 weeks.

There isn’t enough information to know if moringa is safe when used in medicinal amounts.

Special Precautions & Warnings:

Pregnancy and breast-feeding: It’s LIKELY UNSAFE to use the root, bark or flowers of moringa if you are pregnant. Chemicals in the root, bark, and flowers can make the uterus contract, and this might cause a miscarriage. There is not enough information available about the safety of using other parts of moringa during pregnancy. Stay on the safe side and avoid use.

Moringa is sometimes used to increase breast milk production. Some research suggests it might do this, however, there isn’t enough information to know if it is safe for the nursing infant. Therefore, it is best to avoid moringa if you are breast-feeding

See More: http://www.webmd.com/vitamins-supplements/ingredientmono-1242-MORINGA.aspx?activeIngredientId=1242&activeIngredientName=MORINGA

 

 

 

13 Health Benefits of Strawberries: Why You Should Eat More Strawberries

Taken from Lady Iron Chef

 

Written by Melody Yap

http://www.ladyironchef.com/2015/02/strawberries-health-benefits/

Here are some of the various benefits of strawberries, and we’d strongly encourage you to incorporate this fruit into your lives! Also, we’ve included a fun fact about the fruit that you probably didn’t know about!

#1 WHITENS TEETH

You would be surprised, but yes, eating strawberries often helps in creating that perfect smile with pearly whites. We heard pageant queens rub their teeth with strawberries before they hit the runways!

#2 BOOSTS IMMUNITY

Strawberries are excellent source of Vitamin C. Needless to say, this boosts your immunity and helps your body fight infection. One serving of strawberries is said to contain so much Vitamin C that it meets half of your daily requirement.

#3 PREVENTS WRINKLES

And because it is so rich in Vitamin C, it promotes collagen production – which is vital to keep wrinkles at bay.

#4 PROMOTES EYE HEALTH

Rich in antioxidants, strawberries also prevents cataracts – the clouding over the eye lens, which can lead to blindness.

#5 FIGHTS AGING

Its antioxidants capacity protects the elastic fibre in our skins to prevent sagging. Also, strawberries are filled with Vitamin H which helps in building strong hair and nails.

#6 BOOSTS FIBRE

Fibre is essential for digestion, and every strawberry contains 2g of fibre. Regular consumption of strawberries will help prevent constipation and diverticulitis – the inflammation of intestines. Having sufficient fibre also helps in lowering the risk of type 2 diabetes as it helps slow down the absorption of sugars.

#7 PREVENTS CANCER

Something called the ‘ellagic acid’ is said to lower the risk of cancer, and strawberries contain a good amount of this acid to suppress cancer cell growth.

#8 BOOSTS SHORT-TERM MEMORY

We will spare you from the science lesson, but just this point alone should be sufficient to make you want to eat strawberries, yes?

#9 REDUCES INFLAMMATION

Harvard School of Public Health did a study, and it shows that women who eat 16 or more strawberries in a week are 14% less likely to have elevated levels of C-reactive Protein (CRP) – a signal of body inflammation.

#10 PROMOTES PRE-NATAL HEALTH

Strawberries are prized for their high density of folate – a B-vitamin that is recommended for pregnant women and women who are trying to conceive. It is an essential nutrient for women at the early stages of their pregnancies, to boost the baby’s development and to prevent birth defects.

#11 LOW IN CALORIES

Perfect snack, we’d say! Only 54 calories per cup, this is just about your best bet when you are feeling hungry, or when you need a midday munch. If you are on a strict diet to slim down, you know what to grab from the fridge – not chocolate bars, but strawberries.

#12 REGULATES BLOOD PRESSURE

Known as the silent killer because it has no symptoms, high blood pressure can result in a stroke and even death. Strawberries are vital for your heart health because they are high in potassium, and a single serving can maintain normal blood pressure levels.

#13 PROMOTES BONE HEALTH

And not forgetting that strawberries also contain potassium, Vitamin K and magnesium that promotes healthy bones.

Bonus fun fact: Strawberries actually belong to the rose family, together with apples and plums!

See More : http://www.ladyironchef.com/2015/02/strawberries-health-benefits/