ALL ABOUT OLIVE OIL !!

The Differences Between Virgin Olive Oil (VOO)
and
Extra-Virgin Olive Oil  (EVOO)
and
Fine Virgine Olive OilOlive Oil Grading and Classificationby The International Olive Oil Council

"Virgin olive oil" denotes oil obtained from the fruit of the olive tree solely by mechanical or other means that cause no alteration or deterioration of the oil.

No heat, no chemical interaction, no solvents, no radiation, no microwaves!

Therefore, the oil must not have been subjected to any treatment other than that of mechanical expeller pressure, washing, centrifugation, and filtration.

The best oils, those called "extra-virgin," are cold-pressed, a chemical-free process that involves only cold pressure or cold centrifugation, which produces a natural level of low acidity.

Climate, soil, variety of olive tree and time of harvest account for the different organoleptic properties of different olive oils. "Organoleptic" properties refers to the oil's the flavor, bouquet and color. The term comes from the Greek organon (tool) and leptos (fine), and usually refers to the instant when all the senses are employed in a food's assessment.

Differences Between Extra-Virgin,

Fine Virgin, and Ordinary Virgin Olive Oil

Extra-virgin olive oils must have an acidity of less than 1 percent. The organoleptic properties must rate at least 6.5 on an Italian tasting panel's scale of 1 to 10.

Virgin olive oils, on the other hand, may have an acidity between 1 and 2 percent. Its organoleptic values must score 5.5 or higher. There are other requirements for each of these designations, as well.

The International Olive Oil Council assigned different designations to virgin olive oil:

Extra-Virgin Olive Oil (EVOO) is virgin olive oil that has a minimum organoleptic rating of 6.5 out of 10, and low acidity under 1%. It is the oil of the highest quality, and boasts a perfect, fruity taste, and with a color that can range from crystalline champagne to greenish-golden to bright green. Extra-Virgin Olive Oil can be used in endless ways in the kitchen, and in Italy it has been a traditional ingredient in everything from antipasti to desserts. It is best used raw in salads, in order to enjoy its real flavor. Because of the time-consuming process required to manufacture extra-virgin oil, and its limited production volume, true extra-virgin olive oils are expensive. Thus, any inexpensive olive oil labeled "extra-virgin" is probably not authentic.Beneath Extra-Virgin Olive Oil comes Fine Virgin Olive Oil. Like virgin oil, it is also cold-pressed. It has an organoleptic rating of 5.5 or more and an acidity of max 1.5 percent. Quality oils are obtained when the olives are crushed as quickly as possible, since any storage would trigger a fermentation process in the fruit, making the oil produced increasingly acidic and undesirable in both flavor and aroma.Semi-Fine or Ordinary Virgin Olive Oil is another virgin olive oil. It only has an organoleptic rating of 3.5 or more and acidity of max 3.3 percent. When properly processed, Ordinary Virgin Olive Oil maintains the purity of the fruit's flavor, aroma, and vitamins. The International Olive Oil Institute recommends using pure olive oil for frying, since the flavor of extra-virgin olive oil tends to break down at frying temperatures.How to Determine Whether an Olive Oil is Extra-Virgin?

Place a small quantity of the oil in a glass bowl and refrigerate it for a few days.

If it becomes crystalline, the chances are good that it is a true extra-virgin olive oil.

If it forms a block, it is most likely chemically refined oil that has had some first-pressed oil added to it.

How to Buy Olive Oil?

There are hundreds of extra-virgin olive oils on the market from different Mediteranean regions, and most of them are quite good. But how do we choose one bottle over another?

How many of us are buying a product because of its price or packaging rather than its content? Labels can say anything at all, and are often misleading embellishments or outright false statements?

Price

Often price is a determining factor in our willingness or reticence to buy a particular olive oil. There are cases in which a consumer pays a higher price only for the packaging, not for the oil's quality. While generally price is an indication of quality, it is not an absolute measure. It is important to remember that olive oil is a product of nature, so it follows the rule that mass production cannot reduce the cost unless it also reduces the quality.

Season

Olives picked early in the season yield a fruity olive oil; olives picked in the middle of the season yield an olive with harmonic flavor; and olives harvested late in the season yield a gentle olive oil. Some of us prefer fruity olive oils, others are partial to milder ones. There is no right or wrong: The only thing that matters is quality.

Of course different olive oils are better suited to different dishes, so that a fruity olive oil on a steamed fish might be a little excessive, and a mild olive oil on a sauté redolent with garlic would be overshadowed.

Storing

Olive oil should be stored in a closed container, away from heat or light. Correctly stored, good oil has a shelf life of 12 to 18 months. You do not need to store oil in the refrigerator. However, if you do, it should still be fine—just leave it at room temperature for half an hour, and it will return to its previous consistency.

OLIVE OIL STORAGE INSTRUCTIONS

SUNLIGHT. Keep at dark for storage, avoiding any exposure to direct sun light.

HEAT. Optimum storage temperature is +18 °C to +20 °C (+64 °F to +68 °F). Refrigerating or freezing does not harm any type of olive oil. But olive oil expands about 2-4 % by refrigeration or freezing and may shatter the glass bottle if bottle head space is not sufficient to compensate the expansion!

Refrigeration or ambient temperatures less than +15 °C (+59 °F) may causes partial crystallization at extra virgin type olive oils. Crystallization effect is less in blends of refined olive oils.

This effect is harmless and when olive oil container stored at room temperature of maximum +25 °C (+77 ° F), when olive oil temperature exceeds +16 °C (+60 °F), olive oil crystallization disappears and returns to golden clear color without any quality loss.

Virgin and Extra Virgin Oils must never exceed +25 °C (+77 °F).

Otherwise nutritionally valuable vitamin E is degraded.

AIR. Oxygen inside air may cause olive oil to become rancid. This starts from the top surface where air exposure is continuous. This the reason the necks of the bottles are narrow, surface exposed to air is minimized. When the rest of container will not be used, say within a month, it is better to transfer the olive oil to a smaller container and fill till to half neck and seal the lid tightly to prevent air penetration.

FOREIGN ODOURS. Olive oil easily absorbs foreign odours and smells carried by air. You must keep olive oil in a tightly sealable container and tightly seal the container after every use and stow away from synthetic or natural odours, fuels, chemicals, exhaust gases, organic debris, etc.

CONDENSATION. Differences of temperature due to night and day, rainy days or climate changes may cause condensation of moisture in air on the walls of container as pure water droplets. When the container is tightly sealed, outside moisture shall not effect olive oil. However temperature drops by night may cause condensing of water droplets on outside of olive oil container. If container is tin, rust may start and if there is a paper label, paper may absorb the water and swell and deform and may partially peel off. The corrugated carton boxes containing olive oil containers can absorb the condensing moisture and become softer and not be able to carry the containers and may be easily torn by slight forces.

To avoid this situation, the ambient relative humidity must be less than 60% and cartons should be stowed about 10 cm (4”) above the ground on pallets and cartons should be covered with cloth or plastic in high ceiling spaces.

The Olive Oil History

The olive is a subtropical, broad-leaved, perennial tree which produces edible fruit. Its ancestor, Oleastro, dates back millions of year. Archaeological records indicate olives have been eaten for over 35,000 years, and that man has cultivated the tree for at least 6,000 years. The olive tree ranges in height from 10 to 40 feet, or more, and can attain a great age — some in the eastern Mediterranean are estimated to be over 2,000 years old.

The olive came from Asia Minor and spread along the coasts of the Mediterranean, in the area between the 30th and 45th parallels. About 6,000 years ago, in the Fertile Crescent — what is today Syria and Palestine — olives first began to be cultivated. The practice quickly spread to Crete, flourishing in the island's dry climate. Cretans became wealthy by exporting the oil and making lotions and cosmetics from it. An entire shipping fleet was made for selling oil to the Egyptians and the Greeks, carrying large quantities of oil in amphorae (vase-like jars) known as pithoi.

The first recorded oil extraction mill was in Palestine in 1000 B.C. Over 100 olive presses have been found in Tel Mique Akron, where the Philistinese first produced oil. These 100 presses managed to produce between 1,000 and 3,000 tons of olive oil per year.

The Olive Tree

The wood of the olive tree resists decay, and when the top of the tree is killed by bad weather or human mistakes, a new trunk will grow back from the roots. Despite harsh winters and burning summers, the olive continues to grow and produce fruit. The branches are able to carry a large amount of fruit on their numerous twigs, which are so flexible that they sway with the slightest breeze but remain very strong.

Olive leaves are thick and leathery. Each leaf grows over a 2-year period and flowers bloom in late spring. They are small and white, grouped in loose clusters in the axels of the leaves. There are two different kinds of flowers: perfect flowers, containing both male and female parts, which are capable of developing into the olive fruits; and staminate flowers, male only, which contain the pollen-producing parts.

How Olive Oil is Made

Harvesting

Production of olive oil begins with the harvest, the timing of which is a major factor in the final product. The picking of the olives starts as early as September, when the olives are underripe and still green. They yield little oil, but their flavor is intense. These oils have the longest shelf life and are richer in sensory properties such as flavor and aroma. Oil from olives harvested early has a low percentage of acid and the characteristic deep green color typical of the Tuscan oils.

Harvests generally come between early November and let December. Some olives are harvested in the red-ripe stage and blended with the earlier harvested oil to create a more balanced product. In general, the oils from fruit harvested in the black-ripe stage are of inferior quality, containing more acid and less flavor.

The youngest green olives are hand-picked off the branches, whereas riper olives can be beaten or shaken down and collected beneath the trees. Since olives are delicate, the best oils are made from olives that are picked by hand or by machines that do not beat or bruise the fruit.

Milling and Pressing

Olives should be crushed within the first 24 or 36 hours of picking. If left to wait, the level of acidity rises, creating olive oil of poor quality. Just before being crushed, the olives need to be run through a washer to eliminate any remaining impurities. Generally the olives are crushed whole, without prior stoning in roller mills.

The simplest method of crushing olives is with a varying number of granite millstones. The olive paste obtained through milling is layered on nylon, or natural fiber, mats, called "fiscoli," which are stacked high, with metal disks between them. These mats of olive pulp are then subject to a great deal of pressure from a screw or hydraulic press. The liquid produced by the pressing drains through the mats and cylinder and is collected for the final separation.

This liquid is made up of water and oil that need to be separated from one another. The liquid is put through a centrifugal separator, where the rapid spinning eliminates all remaining water and all of the impurities from the oil.

After centrifugation, oil appears amber in color, with an opaque quality—a characteristic feature of superior oils. The more acidic the oil, the clearer and brighter it appears, and the worse it is for your health. Oils processed by anything but centrifuges and mechanical or hydraulic presses cannot be called virgin olive oil.

Perfecting the technique of chaaploosi !!

A renowned expert in the art of chamchagiri answers questions about the sensitive field of sycophancy.

Can I find a cause for my master to support or is that jumping the gun?

Using brains is not common practice for chamchas but please suggest as many ideas as you can. Ensure most are half-witted but controversial and espouse them completely . Not only will your master have something to grunt about to TV cameras but you can waste a nation's time by demonstrating yet again how petty politics and non-issues hog the spotlight. This is where you can really shine, although the country may not.

Should I wash each of boss's toes individually or all five together?

Both ways are fine but please pay most attention to the big toe. Pedicure and jasmine-scented moisturizer will keep his feet pristine and your future experiments in devotion a more pleasant experience.

How long should I hold the kneeling position?

Longer the better. To make the act more complete, fold your hands and hum simple rhyming couplets like `sir , you are great, you are mahaan, if I am supari you are meetha paan'. Original phrases like this may add moments of creative spark to your life and keep brain cells working harder so at least a semblance of motor-neuron synaptic process runs in your khopdi.

How big should a mala be? Will 10kg be enough?

A mala is a sign of your devotion. Once you garland the object of your devotion, an unwritten bond is forged. You are married to the man. Or at least his ego. The more malas the better but be careful -as anything beyond a 25kg super genda mala can cause spondylitis and policy paralysis because the garlanded will find it impossible to move.

How many 'haan sirs' should you say per minute?

More the merrier. For best results, let the magic words spill even before he speaks, so that he is secure in the knowledge that everything he utters is replete with wisdom, even if it's just clearing his throat.

Are self-flagellation and 'power chamchagiri' techniques like eating sand worth it?

Self-flagellation is painful. But mock self-flagellation is worth it. Loud and continuous cries of "hai-hai" and a good whipping to the torso will make you appear a better slave. Favours will follow. Do this repeatedly in front of television cameras for greater effect.Eating sand has been practised once before but now it is protected by law (sand, not you) and can cause disruption to the alimentary canal. Have you heard the expression shi**ing bricks?

10 Health Benefits of Mint Leaves You Should Know

Posted by: Roxy Lara in Featured, Home Remedies November 13, 2014

Green, refreshing and aromatic are the three words that come to our mind when we think of Mint. But this “super herb” is not just restricted to these three words, once you will finish reading this article you will find some other amazing words to describe it.

Since ages mint has been used in cooking and for making refreshing drinks. It has been used for medicinal purposes for thousands of years, which is evident from the Egyptian pyramids radiocarbon dating. From Asia to Europe, mint takes place as the key ingredients in many soups, salads, curries and juices.

What’s so sensational about this herb is that once you put a fresh leaf in your mouth it will leave a refreshing aftertaste, for a long time. This is one of the reasons why it is used in products like toothpaste, chewing gums, mouthwash and breath fresheners.

It is also believed that the mint found in Asian countries has a far much stronger taste than the ones grown in Europe. Mint is abundantly available in all parts of the world, all year round.

Let’s take a look at its nutritional facts. Its leaves are blessed with some powerful antioxidants in the form of some essentialvitamins like vitamin A, vitamin B-6, vitamin C, vitamin E, vitamin K, beta carotene, folate and riboflavin. The beneficial minerals contained in it are calcium, iron, potassium, magnesium and manganese.

Besides being the power source of these essential nutrients this is what its magical leaves can do:1. Promotes Digestion:

One of the most important functions mint leaves can perform is that it supports the digestive system by activating the salivary glands and digestive enzymes. For best results, use mint tea. Moreover, the leaves are also beneficial for soothing colic pain and for gastrointestinal problems.

2. Irritable Bowel Syndrome:

Studies reveal that it can effectively treat problem of irritable bowel syndrome, in both children and adults and also it is helpful in relieving pain caused by this problem.

3. Asthma and other Respiratory Disorders:

Mint leaves have decongestant properties, the aroma of these wonderful leaves is helpful in relieving congestion of therespiratory tract. For asthma patients mint works as a medicine and provides relaxed breathing; this is one of the reasons whyit is used extensively for making inhalers. Some studies have also revealed its benefits for the tuberculosis patients.

For an instant relief from congestion, add 4 to 5 mint leaves to the boiling water and inhale the steam.

4. Lower Blood Pressure:

The potassium contents present in the mint leaves help to lower down blood pressure and also regulate the pulse rate.

There are many ways mint has proven beneficial for the skin. Number 1 on the list is its effectiveness for treating acne. It also soothes the itching and irritation caused by insect bites. Mint juice also serves as a perfect cleanser for the skin. To make that dull skin look fresh, pour some rose water in a spray bottle and add a few mint leaves to it, spray this mixture on your face to freshen up!

5. Promote Oral Health:

Mint not only cures bad breath but it also fights bacteria responsible for causing cavities. This is the reason why it is used in products like toothpaste, mouthwash and tongue spray. The dried, powdered mint leaves have been used as a teeth whitener since middle ages.

6. Relieve Pain:

The magical mint leaves can soothe all kinds of pain such as muscular pain, headache and even stomachache.

To relax the muscles of your legs take a cup of sea salt, add olive oil about 1/3 cup and 6 to 8 drops of peppermint essential oil, now massage your feet with this mixture for 5 to 10 minutes and rinse off. This mixture is very effective for relieving muscular pain.

7. Treat Nausea:

Feeling nausea? Just smell the aroma of peppermint essential oil or fresh mint leaves, it can also work well for people having nausea because of chemotherapy. If you usually feel nausea while traveling you can keep some fresh mint leaves with you to avoid this problem.

8. Effective for Depression:

A cup of tea prepared with fresh green leaves of mint is all you need to keep the stress away. In fact, it is an effective cure for depression.

9. Improve Memory:

You can enhance your memory by just sniffing mint leaves. Yes! It is true; studies reveal that the aroma of fresh mint can help increase alertness and improve memory.

10. Prevent Cancer:

The compound called menthol present in mint leaves has the power to treat various types of cancer, especially prostate cancer.

How to Make Mint Tea?

We have already told you the amazing benefits of the mint tea. You can easily prepare it at your home. All you need is a cup of water, add 5 to 6 mint leaves to it and boil it for 5 minutes. Enjoy your refreshing cup of mint tea and get rid of harmful toxins that can cause you health problems. This tea is also beneficial for purifying the blood.

The History of Artichokes

The History of Artichokes

by Rebecca Rupp

Italian Renaissance painter Caravaggio—famed for his talent with chiaroscuro—lived hard and died young.

About 60 of his paintings survive—some of them enormous. He once chopped a hole in the ceiling of his rental apartment to accommodate the size of his canvases. Wheon his landlady objected, he threw rocks at her window.

He also threw rocks at the police, brandished sword and pistol in the streets of Rome without a license, was tossed in jail for assaulting a fellow painter, was arraigned for beating a man with a stick, and instigated countless battles, brawls, and post-pub fist fights. In the worst of these—the result of, according to various sources, a quarrel over a woman, a foul ball in tennis, or an unpaid gambling debt—he killed his opponent and was forced to flee the country.

He also famously, but less lethally, attacked a waiter over a plate of artichokes.

The waiter—one Pietro Antonio de Fosaccia—who served Caravaggio and friends lunch, described the event in a statement to the police on April 26, 1604:

“I brought them eight cooked artichokes, four cooked in butter and four fried in oil. The accused asked me which were cooked in butter and which fried in oil, and I told him to smell them, which would easily enable him to tell the difference.”

“He got angry and without saying anything more, grabbed an earthenware dish and hit me on the cheek at the level of my moustache, injuring me slightly…and then he got up and grabbed his friend’s sword which was lying on the table, intending perhaps to strike me with it, but I got up and came here to the police station to make a formal complaint…”

Clearly Caravaggio had a short fuse. Or maybe it had something to do with the fact that he was eating thistles.

Thistles—in the form of artichokes and cardoons—have been on the human table since at least the days of ancient Greece and Rome. According to Greek myth, the artichoke owes its existence to the philandering Zeus who—on a visit to his brother Poseidon—spotted a gorgeous girl, Cynara, bathing on the beach. He fell instantly in love, seduced her, made her a goddess, and took her back with him to Mount Olympus. Cynara, however, lonesome and missing her mother, soon took to sneaking home to visit her family. This duplicitous act so infuriated Zeus that—in a fit of temper worthy of Caravaggio—he tossed Cynara from Olympus and turned her into an artichoke. The modern scientific name for artichoke—Cynara cardunculus—derives from this luckless girl.

Both today’s cultivated artichoke and cardoon are, scientists believe, descended from the wild cardoon, a tougher, meaner, and pricklier plant, likely a native of north Africa and Sicily. Pliny the Elder mentions two types of edible thistles known to first-century Romans: one which “throws out numerous stalks immediately it leaves the ground,” which sounds like a cardoon; the other “thicker, and having but a single stem” and purple flowers, which may be a progenitor of the modern globe artichoke. This last, according to Pliny, had a number of beneficial medicinal effects, among them curing baldness, strengthening the stomach, freshening the breath, and promoting the conception of boys. Though Pliny doesn’t mention it, it was also purportedly an aphrodisiac. The Roman ate them pickled in honey and vinegar, and seasoned with cumin.

The artichoke fell from favor—along with books and baths—after the fall of Rome, though it seems to have been nurtured by the Arabs, who took it with them into Spain. (Thus our awkward word for the plant is a linguistic mess, from the Arabic al-karsufa, transmogrified into the Spanishalcarchofa, the Italian articiocco, and the English artichoke.)

Catherine de Medici is said to have brought artichokes to France in the 16th century when she arrived from Florence at the age of fourteen to marry the future Henry II. She apparently ate a lot of them too, which—given the artichoke’s over-sexed reputation—scandalized the more straight-laced of the court. From France, artichokes spread to Holland and England, where the much-married Henry VIII, unsurprisingly, is said to have been fond of them.

John Evelyn, in his Acetaria: A Discourse of Sallets (1699), lists several ways of preparing artichokes. The heads, he writes, are, “being slit in quarters, first eaten raw, with oil, a little Vinegar, salt and Pepper.” (They go well, he adds, with “a Glass of Wine.”) While tender and small, these are also good “fried in fresh Butter crisp with Parsley.” The bottoms can be baked in pies (“with Marrow, Dates, and other rich ingredients”); and in Italy, he adds, artichokes are broiled, basted with “sweet Oyl” and served up with orange juice and sugar.

Artichokes were being grown in the American colonies by the 18th century, most likely introduced by the artichoke-savvy French. George and Martha Washington grew globe artichokes at Mount Vernon (see Martha’s Harty Choak Pie recipe, below), and Thomas Jefferson grew them at Monticello. Jefferson’s Garden Book lists the “first to come to table” and “last dish of artichokes” from his crop over a thirty-year period from 1794 to 1825. (Jefferson must have liked them; when he invented a cipher to be used for his private correspondence with Meriwether Lewis during Lewis and Clark’s famous trek to the Pacific coast, the keyword he chose was “artichokes.”)

The part of the artichoke commonly eaten—the heads and bottoms that Evelyn refers to—is the flower bud. Also (partially) edible are the leaf-like structures surrounding the bud that make up the bulk of the artichoke head. These—which have yummy edible bases—are modified leaves called bracts.

The cardoon, on the other hand—which looks somewhat like a threatening version of celery—is grown for its leaf ribs, which can be eaten—again like celery—either raw (dunked in olive oil and garlic) or stewed. Cardoon, in spite of its mellifluous name, is not a popular veggie: in the United States, according to the Cambridge World History of Food, the cardoon has never been “much appreciated save by Italian-Americans.”

Similarly, wild thistles—the atrociously spiny stuff Winnie-the-Pooh’s doleful donkey Eeyore munches in his Gloomy Place—are said to have edible (even delicious) leaf ribs. I personally can’t attest to this, but even devoted wild-food aficionados agree that wild thistle is a challenge to gather, unless you happen to be wandering through the woods wearing elbow-length leather gloves. On the other hand, wild thistle is food for a wide range of thistle-resistant butterfly caterpillars, among them the larvae of the Painted Lady and the Black Swallowtail. I say more power to them. Let’s leave wild thistles to them.

As thistles go, my pick is the artichoke.

But, hey, let’s not fight about it.

10 Superfoods for Detoxification You Must Try


Even if we eat healthy and drink the purest water, we cannot escape exposure to toxins. Air pollution, water pollution and soil pollution can still lead to a high level of toxicity within our bodies.

A high level of toxins in the body can cause chronic fatigue, extreme weakness, inflammation, sinus-related health issues like congestion, digestive disorders like gas and bloating, as well as skin problems like acne, rashes, eczema, psoriasis and excessive skin dryness.

The body naturally eliminates toxins to avoid heath problems and the process of detoxification assists the liver andgallbladder in carrying out this function.

Detoxification is about resting, cleansing and nourishing the body from the inside out. It protects your body from diseases and promotes optimum health.

Detoxification is not a complex process. It can be done by adding detox superfoods to your diet. There are many detox superfoods that will help the liver eliminate harmful toxins and keep the body clean and healthy.


Here are the top 10 superfoods for detoxification.

1. Lemon

Packed full of vitamins and antioxidants, lemon is considered a powerful detoxifying ingredient. The high amount of vitamin C in lemon is required by the body to make a compound called glutathione. Glutathione helps the liver in the detoxification process.

Plus, though acidic in nature, lemon has as an alkaline effect on the body, which in turn helps restore the body’s pH levels.

Also, lemon acts as a natural energizer that helps you fight some of the symptoms of toxic build-up in the body. It also aids the digestive system in its job of eliminating waste.

Simply squeeze the juice from half a lemon into a glass of warm water and drink it daily in the morning on an empty stomach.

2. Beetroot

Beetroot is truly one of the most powerful foods to help detoxify the body. It contains betaine and pectin, which help protect the liver and the digestive system. These chemicals can cleanse the body, thus reducing the amount of toxins you may be carrying around. It also helps stabilize the blood’s acid-alkaline balance (pH), which in turn supports healthy detoxification.

This red vegetable is also a valuable source of iron, magnesium, zinc and calcium, which are all required for optimal detoxification and elimination. Plus, the high amount of fiber in beetroot improves digestion and helps the body eliminate waste.

It is recommended to eat raw beetroot in salad form or drink freshly extracted beetroot juice for best detoxification results. Do this daily for a few days or weeks.

Note: Avoid taking beetroot if you are prone to kidney stones because it is high in oxalates.

3. Green Tea

Green tea is a great addition to any detox program due to its high antioxidant value. Of all the potent antioxidant compounds in green tea, the most powerful are catechins called epigallocatechin-3-gallate (EGCG). Catechins help the body get rid of free radicals. Plus, they improve liver functioning, which is essential for detoxification.

Drinking green tea keeps the body’s organs healthy, keeps the body hydrated and helps flush toxins from the body.

Drink two to three cups of green tea as a hot beverage or iced tea daily for a week. During this time, avoid drinking coffee, soda or alcoholic beverages.

4. Avocado

Packed full of antioxidants, avocado helps to remove harmful toxins from your body. A nutrient called glutathione present in avocados can block at least 30 different carcinogens, while helping the liver detoxify synthetic chemicals.

Plus, researchers at the University of Michigan found that people who had high levels of glutathione were healthier and less likely to suffer from arthritis.

Avocado is also very rich in vitamin K, which helps protect the liver from free radical damage. Plus, its fiber content helps in detoxification.

Choose organic avocados and eat them plain to enjoy the detoxifying benefit. You can even try a creamy avocado smoothie. Eat a serving of one-half cup of avocado regularly at least for a few days or weeks to help your body get rid of toxins.

5. Cabbage

Another affordable detox superfood is cabbage. The glucosinolates, sulfur-containing compounds, found in cabbage make it a powerful detoxifying food. Glucosinolates aid in breaking down harmful chemicals in the body, from pesticides to prescription drugs.

In addition to cleansing the liver due to its high vitamin C content, cabbage also provides fiber to aid in regulating bowel movements which in turn helps the body get rid of harmful toxins.

Try having raw cabbage in juice, smoothie or salad form. You can also eat lightly cooked cabbage dishes or soups.

6. Garlic

Garlic has been used as a strong detox food since ancient times. The sulfur-containing compounds in garlic help fight harmful bacteria and yeast in the intestines. It also aids detoxification by increasing production of glutathione that helps filter toxins from the digestive system.

Plus, garlic contains a high amount of vitamin C that helps boost the immune system and support liver functioning.

To enjoy the detoxifying benefit of garlic, it must be crushed or chopped in order to release the beneficial sulfur compounds. You can consume two to four fresh garlic cloves every day to detoxify your body. If you cannot bear the taste of garlic then you can opt for garlic capsules. For proper dosage, consult your doctor.

7. Cauliflower

Cauliflower is high in phytochemicals called glucosinolates and hence helps in the detoxification process. Glucosinolates are broken down in the intestines to compounds called isothiocyanates and indole-3-carbinol. These compounds regulate the body’s detoxification enzymes.

Plus, cauliflower contains vitamin C that supports liver functioning and vitamin K that helps protect the liver from damage and fights free radicals.

Cauliflower can be enjoyed sautéed, steamed or boiled. You can also add raw cauliflower florets to salads.

8. Ginger

Ginger is also considered one of the best detoxifying herbs. The compounds called gingerols and shogaols in ginger promote detoxification by speeding the movement of food through the intestines. This in turn helps remove harmful waste and toxins from the colon, liver and other organs.

Ginger is also beneficial to your liver, especially if you’re suffering from a fatty liver caused by drinking too much alcohol.

One of the best ways to enjoy ginger’s detoxifying benefit is by sipping ginger tea. You can prepare the tea by steeping about two teaspoons of fresh grated ginger in a cup of hot water for five to 10 minutes. You can also add freshly grated ginger to salad dressing, or extract the juice of fresh ginger root along with other green vegetables.


9. Flaxseeds

Flaxseeds contain both soluble and insoluble fiber, which help the body’s detoxification. Fiber adds bulk to the content of the intestines, in turn promoting bowel regularity. This helps the body eliminate harmful toxins, cholesterol and other waste products processed by the liver.

Plus, flaxseeds are loaded with essential fatty acids, particularly omega-3s that are essential for many cleansing functions and maintaining a healthy immune system.

You can simply mix one tablespoon of ground flaxseed in a glass of warm water and drink it on an empty stomach. You can also sprinkle ground flaxseed on cereal, salads, yogurt and other dishes. A little whole flaxseed also blends well into smoothies.

10. Apples

Apples contain both soluble and insoluble fiber. The soluble fiber, pectin, in apples helps prevent plaque buildup in blood vessels. The insoluble fiber, cellulose, adds bulk to waste products and helps the digestive system move the waste quickly through the intestinal tract.

For detoxification, you can try a two-day apple fast. During these two days, simply eat apples along with beverages like water and herbal tea only. You cannot eat anything else during this period.

You may experience fatigue, muscle aches, headaches, abdominal bloating, gas, constipation and loose bowel movements during these two days, but it will soon go away. After two days, you can resume your normal diet.

Before beginning this apple cleansing program or any other detox program, do consult your doctor, especially if you have high blood sugar.

In addition to these detox superfoods, you must follow a healthy lifestyle. Do regular physical exercises, avoid stress, sleep properly, keep the body hydrated and enjoy fresh air for your overall well-being. Plus, during detoxification, you must avoid certain foods like:

Processed foodsAll types of carbonated and fizzy drinksAlcoholic beveragesSugar as well as any kind of artificial sweetenersDairy productsSoy and soy-based productsAnimal proteins like beef, pork, lamb and chickenReadymade sauces and salad dressings

Reasons Why Turmeric Can Heal You

Reasons Why Turmeric Can Heal

Turmeric grows wild in the forests of South and Southeast Asia. It’s one of the key ingredients in many Pakistani, Indian, Persian and Thai dishes and has incredible medicinal value, too.

Here are some of the benefits when ingested with your food as a spice:

It is a natural antiseptic and antibacterial agent, useful in disinfecting cuts and burns.When combined with cauliflower, it has shown to prevent prostate cancer and stop the growth of existing prostate cancer.Prevented breast cancer from spreading to the lungs in mice.It may prevent melanoma and cause existing melanoma cells to commit suicide.Reduces the risk of childhood leukemia.It’s a natural liver detoxifier.Turmeric may prevent and slow the progression of Alzheimer’s disease by removing amyloyd plaque buildup in the brain.It may prevent metastases from occurring in many different forms of cancer.It is a potent natural anti-inflammatory that works as well as many anti-inflammatory drugs but without the side effects.Has shown promise in slowing the progression of multiple sclerosis in mice.Is a natural painkiller and cox-2 inhibitor.May aid in fat metabolism and help in weight management.Has long been used in Chinese medicine as a treatment for depression.Because of its anti-inflammatory properties, it is a natural treatment for arthritis and rheumatoid arthritis.Boosts the effects of chemo drug paclitaxel and reduces its side effects.Promising studies are underway on the effects of turmeric on pancreatic cancer.Studies are ongoing in the positive effects of turmeric on multiple myeloma.Has been shown to stop the growth of new blood vessels in tumors.Speeds up wound healing and assists in remodeling of damaged skin.May help in the treatment of psoriasis and other inflammatory skin conditions.Curcumin seems to delay liver damage that can eventually lead to cirrhosis, according to preliminary experimental research at the Medical University Graz in Austria.Kansas State University research found that adding certain spices, including turmeric, can reduce the levels of heterocyclic amines — carcinogenic compounds that are formed when meats are barbecued, boiled or fried — by up to 40 percent.Rodent studies at the University of Texas indicate that curcumin inhibits the growth of a skin cancer, melanoma and also slows the spread of breast cancer into the lungs.Researchers from the University of South Dakota have found that pretreatment with curcumin makes cancer cells more vulnerable to chemo and radiotherapy.Epidemiologists have hypothesized that the turmeric that is part of daily curries eaten in India may help explain the low rate of Alzheimer’s disease in that country. Among people aged 70 to 79, the rate is less than one-quarter that of the United States. (Source: Dr. Andrew Weil)

Here’s how to use turmeric:

1. Spice up your food.

Add this spice to anything, besides sweets, for a new flavor and a ton of health benefits. You can use turmeric to add some zest to cooked vegetables, eggs, and meat dishes. You can also add it to boiling water you’re using to make pasta, rice, soups, and more.

2. Drink it as a tea.

Bring four cups of water to a boil. Add one teaspoon of ground turmeric and reduce to a simmer for 10 minutes. Strain the tea through a fine sieve into a cup, add honey and/or lemon to taste.

3. Use a turmeric supplement.

I like to take a turmeric supplements a day in case I am traveling and am unable to cook with it.

Here is a great source to purchase organic turmeric from here.

4. Mix it with castor oil for a skin detox.

Castor oil with turmeric powder is a powerful toxin releaser for your skin. For women, it is great to apply to the breast and under arm because it will pull out harmful toxins from the lymph nodes and fat cells of the breast.

Disclaimer: The techniques, strategies, and suggestions expressed here are intended to be used for educational purposes only. The author, Drew Canole, and the associated www.fitlife.tv are not rendering medical advice, nor to diagnose, prescribe, or treat any disease, condition, illness, or injury. It is imperative that before beginning any nutrition or exercise program you receive full medical clearance from a licensed physician. Drew Canole and Fitlife.tv claim no responsibility to any person or entity for any liability, loss, or damage caused or alleged to be caused directly or indirectly as a result of the use, application, or interpretation of the material presented here.

YOUR BLOOD GROUP & YOUR PERSONALITY !!

Your blood group type can reveal your personality; Bright and dark aspects of your personality. Let’s have a look that what blood types possess which kind of qualities for any person and which blood type is compatible to another.

BLOOD TYPE O

Type O’s are outgoing, and very social. They are initiators, although they don’t always finish what they start. Creative and popular, they love to be the center of attention and appear very self confident.

BLOOD TYPE A

While outwardly calm, they have such high standards (perfectionists) that they tend to be balls of nerves on the inside. Type A’s are the most artistic of the blood groups. They can be shy, are conscientious, trustworthy, and sensitive.

BLOOD TYPE B

Goal oriented and strong minded, type B’s will start a task and continue it until completed, and completed well. Type B’s are the individualists of the blood group categories and find their own way in life.

BLOOD TYPE AB

Type AB’s are the split personalities of the blood groups. They can be both outgoing and shy, confident and timid. While responsible, too much responsibility will cause a problem. They are trustworthy and like to help others.

COMPATABILITY BY BLOOD GROUPS

A is most compatible with A and AB
B is most compatible with B and AB
AB is most compatible with AB, B, A and O
O is most compatible with O, and AB

BLOOD TYPE A

Best Traits: Conservative, introverted, reserved, patient and punctual. Perfectionists.

Worst Traits: Obsessive, stubborn, self conscious and uptight.

Famous As: George H. W. Bush, Ayumi Hamasaki, O.J. Simpson, Britney Spears, Alan Alda, Adolf Hitler, Lyndon B. Johnson, Richard Nixon, Jet Li, Maki Nomiya, Rick James

BLOOD TYPE B

Best Traits: Creative, passionate, animal loving, optimistic, flexible and individualistic.

Worst Traits: Forgetful, irresponsible, and self-centered.

Famous Bs: Akira Kurosawa, Jack Nicholson, Luciano Pavarotti, Tom Selleck, Mia Farrow, Paul McCartney, Leonardo DiCaprio, Vince Young

BLOOD TYPE AB

Best Traits: Cool, controlled, rational, introverted and empathic.

Worst Traits: Aloof, critical, indecisive and unforgiving.

Famous ABs: John F. Kennedy, Marilyn Monroe, Mick Jagger, Thomas Edison, Bob Sapp, Miyavi, Jackie Chan, Ken Kitamura

BLOOD TYPE O

Best Traits: Ambitious, athletic, robust and self-confident. Natural leaders.

Worst Traits: Arrogant, vain, insensitive and ruthless.

Famous Os: Al Capone, Gerald Ford, Mikhail Gorbachev, John Gotti, Crystal Kay, Queen Elizabeth II, John Lennon, Paul Newman, Elvis Presley, Ronald Reagan

Blood Type A – Tend to be cooperative, sensitive, clever, passionate and smart. Often bottling up anxiety in order to get along with others, they may hold in their emotions until they explode. Many are tense, impatient and unable to sleep well. While they are capable of leadership positions, they may not take them because the stress is not good for their tightly wired systems. In Japan many “A”’s are in research. They have roles in discovering more about and refining science, economics, manufacturing, etc. Their research on microflora and other areas of medicine is some of the best and most meticulous in the world. They are perfectionists to say the least. This quality shows up in their perfecting electronics like TV’s and also less expensive more efficient cars that were originally created here in the US.

Blood type A’s tend to have more sensitive constitutions. Too much stress weakens their immunity more quickly than other blood types. Low stomach acid is common among blood type A’s even from birth, so special care should be taken when eating animal proteins. Using digestive enzymes, like Assist Dairy and Protein, along with consuming fermented foods and drinks is really a must for A’s. It is not surprising to me that fermented foods like Miso and Natto play an important role in providing easily digested protein, in the Japanese Diet. They also eat raw fish which is much easier to digest than cooked.

Blood Type B – Blood type B individuals tend to be balanced: thoughtful like A’s and yet ambitious like O’s. They are empathetic, easily understanding others’ points of view, yet often hesitating to challenge or confront. Chameleon-like and flexible, they make good friends.

Blood Type AB – Tend to be very charming and popular. They don’t sweat the small stuff and can be seen as spiritual and even at times a bit “flaky”. Only about 2 – 5% of the population are blood type AB. There is never a dull moment in a AB’s life, so if you find one for a friend, consider yourself lucky! Youll enjoy some exciting times together!

Like blood type A’s, AB’s react to stress poorly. They are stronger and more active than type A’s, but need to pay attention to stress levels so that they don’t compromise their immunity.

Sometimes it is difficult to be an AB. AB’s don’t like to fit in anyone else’s “boxes”. If they feel too confined, they’ll break out of that box and do things their own way. When it comes to food choices and AB must discover when they are more B-like or A-like. For example, dairy foods like milk kefir can be excellent for them or not good at all.

Blood Type O – Tend to be loners or leaders and are intuitive, focused, self-reliant and daring. They handle stress better than other blood types and have strong immune systems, a well developed physique and a physically active nature. Blood type O’s tend to have sluggish blood flow and feel better with vigorous exercise for about an hour each day.

So what’s your blood type? Do you think it’s true?


 

12 Natural Remedies You Can Try that Really Work

1. Bad Breath

No other natural remedy freshens bad breath as well as parsley, says David Orlarsh, N.D., a naturopath in Plymouth, N.H. This herbal food garnish is rich in chlorophyll, a green plant compound that kills the bacteria that cause bad odor. Nibble on a sprig after eating raw onions or garlic or whenever your breath smells sour.

2. Blemishes

To clear zits quickly, keep a small sealed jar of this natural topical remedy on hand (it keeps for a few months): Combine 2 tablespoons of green clay, 1 tablespoon of goldenseal powder (Hydratis canadensis), 2 to 3 drops of tea tree oil (Melaleuca alternifolia), and enough water to form a paste. Apply the paste to your blemish at bedtime and leave it on all night. The clay dries up pore-clogging oil, and the goldenseal and tea tree oil kill the bacteria that cause infection.

3. Blisters

Don’t pop your blister, no matter how tempting it is. Doing so increases the chance of infection. Instead, dab a cotton ball dipped in plain old drugstore witch hazel (Hamamelis virginiana) on the area at least four times a day, says Brad Bongiovanni, N.D., a naturopath in Atlanta, Ga. Witch hazel contains astringent tannins that dry up the fluid-filled skin and relieve pain by increasing circulation. It also contains alcohol, which is drying.

4. Body Odor

If your body odor persists despite good hygiene, your problem may be clogged pores. When your skin can’t properly eliminate body wastes, bad body odor can result. Gently dry-brushing your skin just before every shower exfoliates the dead skin that traps those odor-causing wastes. You’ll find body brushes in most drugstores. If you brush with long, gentle strokes moving toward your heart, you’ll also improve circulation, which will help your body detoxify more efficiently. (This won’t eliminate your need for deodorant, but you may be able to use less of it.)

5. Bruises

Experts say the popular muscle soreness remedy Arnica is also your best bet for minimizing bruises and healing them fast. As soon as you bump your knee or other body part or notice a swelling or discoloration, gently rub a dollop of this homeopathic cream on it. Arnica shrinks inflammation and increases circulation to flush away the stagnant blood that turns your skin black and blue.

6. Burns

You may know lavender essential oil (Lavandula angustifolia) best for its soothing scent, but you can also use it to take the sting out of a first-degree burn (the kind you might get by touching a hot pan). Not only does this oil speed the healing process and prevent scarring, Bongiovanni says, but it also fights bacteria on vulnerable new skin. Gently clean the burn with soap and water first. Then combine one part pure lavender essential oil and three parts carrier oil, like almond or olive oil, and apply the mixture liberally to the burn at least three times a day, leaving the wound uncovered.

7. Canker Sores

You can once again eat spicy foods in comfort if you douse painful canker sores with raspberry leaf tea (Rubus idaeus). Steep 2 tablespoons of dried raspberry leaves in 1 cup boiling hot water until it cools. Strain the tea, and then swish a few mouthfuls for about one minute each three times a day. The tannins in this tea (which tastes a little like black tea) reduce the swelling and clean the sore so it can heal faster, explains Andrea Candee, a South Salem, N.Y.-based herbalist.

8. Dandruff

To clear up dandruff you need to counter the cause of the problem: your scalp’s acidic pH level. To restore your scalp’s natural alkaline pH level, first wash and condition your hair. Then, while still in the shower or bath, pour a cup of apple cider vinegar on your head and rinse with water.

9. Nosebleeds

Halt a mild nosebleed in minutes with this simple, albeit strange trick. Tear a piece of brown paper from a grocery bag, place it inside your mouth between your top lip and your gum, and leave it there until your nose stops bleeding. No one knows why it works, but many people have used this trick successfully for years.

10. Chapped Lips

Conventional lip balms contain petroleum and sometimes alcohol, both of which dry the sensitive skin on your lips. Instead, moisturize and protect your parched, peeling lips with castor oil. Carry a small squeeze bottle of the oil and apply it with your finger often throughout the day. If you plan to be out in the sun, use a natural petroleum- and alcohol-free balm with an SPF of 15 a few minutes after rubbing in the castor oil.

11. Insect Bites

Relieve the itch from bug bites with an onion. The sulfur in onions neutralizes the chemicals that cause the itch. Simply slice a yellow onion in half and rub one of the cut sides on the bite. The itching should stop immediately. Refrigerate the onion in a sealed container to use again if the itching resumes. Make a fresh slice before reapplying it.

12. Hiccups

Think you’ve tried every hiccup remedy in the book? Try this one: Put a straw in a 6-ounce glass of water, press the tips of your index fingers into the indentations behind your earlobes where your neck and jawbone meet, and drink through the straw. Drink as much as you can while keeping pressure on those points. When the glass is empty, your hiccups should be gone.







Courtesy Maria Noel Mandile