Month: August 2011
Lettuce is one of my favourite vegetables; I LOVE adding it to my favourite food and it’s on my list of healthy snacks.
One of the nice things about lettuce is: it’s easy to encounter in most countries and it’s readily available in the supermarket.
Lettuce (Lactuca Sativa), is a rich source of vitamin K — vitamin K helps to increase one’s bone mass by promoting osteotrophic activity in their bones.
Eating lettuce also helps to lower the homocysteine levels, reducing the risk of heart disease.
The B-complex vitamins are also present in lettuce; this provides us with an energy boost.
The calcium that is present in lettuce helps to strengthen bones and teeth.
Lettuce is quite low in calories and its water content is over 90%, making it one of the ideal vegetables to acquire and maintain a slim figure.
The vitamin C, within lettuce helps to boost the immune system.
Lettuce’s high fibre content makes it great for the prevention of constipation and aids in digestion.
Lettuce is a rich source of folic acid — folic acid has a high reputation of preventing birth defects.
Lettuce is also high in magnesium; this mineral helps in maintaining the healthy function of tissues, muscles, nerves and the brain.
The vitamin A in lettuce helps to prevent us from getting cataracts, stroke, heart disease and cancer.
The iron that is contained in lettuce, improves the hemoglobin levels in the body; which makes it a wonderful vegetable to be eaten by those who are anaemic.
Those who suffer from insomnia can benefit by eating lettuce, because it contains lectucarium; this substance has the ability to induce sleep.
The alkaloids in lettuce contributes to the vegetable’s therapeutic effects. They are: hyoscyamine, lactucine, asparagine and lactucic acid.
Those who suffer from gout, gastritis and diabetes can acquire benefits from the regular consumption of lettuce.
And I am sure that in the near future, scientists will discover more amazing health benefits which are attributed to lettuce.
In the meantime, we all can continue to enjoy the health benefits of this crunchy vegetable.
Although the cherry is a small fruit, it packs large benefits in the area of health and nutrition.
Cherries contain anthocyanins; these antioxidants are used by the body to produce essential amino acids.
Anthocyanins are known to have pain relieving and anti-inflammatory effects.
Anthocyanins also protects the heart and does its part to prevent cardiovascular disease. It enhances the effects on vitamin C, which protects the walls of our blood vessels.
Cherries are a high source of melatonin; this antioxidant is also produced naturally by our body; it is vital for proper immune function, it also regulates our sleep pattern and is known to slow the aging process.
Cherries have a low glycemic index; which makes it an ideal fruit for diabetics and for those who are interested in maintaining a healthy weight.
The high beta carotene content in cherries, helps to prevent the formation of cancer.
By consuming cherries, a person can actually lower their bad cholesterol level.
The regular consumption of cherries can relieve the pain associated with arthritis and gout.
Cherries when consumed, are an effective cleanser of both the kidney and the liver.
Where the nutritional value of cherries are concerned, they contain: anthocyanins, potassium, fibre, melatonin, vitamin A, vitamin C, vitamin K, vitamin B6, boron, phytosterols, folate, phosphorus, calcium, zinc, copper, magnesium and manganese.
The carrot (Daucas Carota), is a wonderful source of antioxidants.
Most people can relate to carrots’ moderately sweet taste and crunchy texture.
Carrots nutritional source consists of vitamin B1, vitamin B2, vitamin B6, vitamin K, vitamin C vitamin A, thiamine, biotin, potassium and fiber.
One can prevent the onset of macular degeneration by consuming carrots regularly.
It also improves our eyesight; the vitamin A contained in the carrot is responsible for this.
Carrots are great for diabetics because the cartenoids within the vegetable helps to regulate their blood sugar.
The beta carotene in carrots reduces our risk of having a stroke.
Carrots are known to improve stomach and gastrointestinal health.
The regular consumption of carrots, significantly reduces the risk of breast cancer in women, cancer of the lung and colon cancer.
It also helps in preventing heart disease.
Beautiful skin is also a by-product of regular consumption of carrots.
Most people prefer their carrots cooked. However, the full health benefits of the vegetable can be achieved by consuming it in its raw form.
The name “Basil” has its origins from the ancient Greek word, “Basilikohn”, which when translated into English means: “Royal.” One can only imagine that this herb was highly revered in ancient times.
Basil’s is known officially in the scientific community as: “Ocimum basilicum”.
There is more to basil that meets the eye and as you have guessed, its benefits go way beyond than just being a great seasoning.
The leaves of basil contains health beneficial oils such as terpineol, citral, eugenol, linalool, citronellol and limonene; these oils contain anti-inflammatory and anti-bacterial properties.
Basil is also an excellent source of vitamin A; this vitamin, an anti-oxidant, is essential for great vision. It helps protect the body from cancers of various types.
Basil also contains, zeaxanthin — zeaxanthin plays the important role of protecting us from age related macular disease.
The basil herb contains vitamin K; this vitamin aids the blood in clotting. It also helps in maintaining our bone density.
The lovely thing about basil is the fact that it is very low in calories and it contains no cholesterol.
The nutritional value of basil consists of: dietary fiber, folates, vitamin A, vitamin C, vitamin E, vitamin K, thiamine, riboflavin, pyridoxine, pantothenic acid, niacin, potassium, sodium, iron, calcium, copper, zinc, manganese, magnesium, carotene-ß, lutein-zeaxanthin and crypto-zanthin-ß.
The people in ancient times definitely knew the healing power of the herb turmeric.
For many years, it was used in both Chinese and India’s Ayurvedic medicine to detoxify and cleanse the body.
Today, Western health practitioners are beginning to take notice of the positive effects it has on the human body.
Turmeric (Curcuma longa L), is a relative of the ginger family.
This herb is native to India; it has many rhizomes on its root system; this is the source of the culinary spice known as turmeric.
It is commonly used as a food colouring for curry and as a preservative for food.
Turmeric has also been used as a dye for clothing and it has also been used as a cosmetic.
In the medicinal aspect, it is used to treat numerous ailments, such as: skin problems, arthritis, muscular problems and stomach ache.
The Chinese utilized it as a remedy for chest pain, a topical analgesic, as a remedy for colic, to combat ringworm, also as a curing agent for hepatitis and to help relieve depression.
Turmeric is an antiseptic; it can be used externally to disinfect cuts, bruises and burns.
Curcumin, the main active constituent in turmeric, can prevent the onset of dementia and Alzheimer’s disease (I sure LOVE the sound of that)!
I think that it would be a great idea to have this herb around as there are many benefits to its name.
If you don’t have turmeric at home, you may want to add it to your shopping list for future purchase.