Friday 9 October 2015

#Homeopathy #Remedies for #Cold


Homeopathy Remedies for Cold


Some people have a tendency to catch a cold. Some common causes and preventive
medicines are given below:
The person has a tendency to catch cold at every change of weather. Give one dose of
Sulfur 200 and Calcarea Carb 200 on empty stomach once a week on different days for
one month in spring, summer, onset of monsoons and onset of winter.
Tendency to continuously suffer from attacks of cold. Give one dose of Nitric Acid 200
once a week on empty stomach for three months.

#Homeopathy #Remedy for #Hangover or to #Avoid #Getting #Drunk


Homeopathy Remedy for Hangover or to Avoid getting Drunk


Some times we attend parties where there is a chance of getting drunk or having a hangover later. To avoid getting drunk or having hangover, take one dose of Nux Vomica 200 about one hour before the party.
 
A well buttered toast topped with a fried egg a few minutes before leaving for the party also helps by delaying absorption of alcohol into the system.

Friday 25 September 2015

#Sprouts for #Optimum #Nutrition

Sprouts for Optimum Nutrition

Sprouts are considered as wonder foods. They rank as the freshest and most nutritious of all vegetables available to the human diet. By a process of natural transmutation, sprouted food acquires vastly improved digestibility and nutritional qualities when compared to non-sprouted embryo from which it derives.

Sprouted foods have been part of the diet of many ancient races for thousands of years. Even to this day, the Chinese retain their fame for delicious mung beansprouts`. Sprouts provide all the essential vitamins and minerals. They should form a vital component of our diet. Sprouting requires no constant care but only an occasional sprinkling of water.
All edible grains, seeds and legumes can be sprouted. Generally the following are ued for sprouting :
  1. Grains : Wheat, maize, ragi, bajra and barley. 
  2. Seeds : Alfalfa seeds, radish seeds, fenugreek seeds, carrot seeds, coriander seeds, pumpkin seeds and muskmelon seeds 
  3. Legumes : Mung, Bengal gram, groundnut and peas. 
Alfalfa, as the name in Arabic signifies, is the king of all sprouts. Grown as a plant, its roots are known to burrow as much as 12 meters into the subsoil to bring up valuable trace minerals of which manganese is especially important to health and digestion ; it is a vital component of human insulin. Apart from minerals, alfalfa is also a rich source of vitamins A,B,C,E and K and amino acids. Sesame seeds are another good source of nourishment. They contain all the essential amino acids in their 20 per cent protein content and higher concentration of calcium than does milk. They are high in letichin, unsaturated fats, vitamin E and vitamin B complex, besides other live nutrients.

How to Sprout

As a first step, a good variety of seeds should be used for sprouting. It should be ensured that the seeds, legumes or grains are of the sproutable type. Soyabeans do not sprout well as they often become sour. Wheat has to be grown in soil. It is advisable to use seeds which are not chemically treated as this slows down the germination rate. The seeds should be washed thoroughly and then soaked overnight in a jar of pure water. The jar should be covered with cheesecloth or wire screening. The duration of soaking will depend upon the size of the seed.
 
Small seeds are soaked for five hours, medium size for eight hours and beans and grains for 10 to 12 hours.
 
On the following morning, the seeds should be rinsed and the water drained off. Not more than one-fourth of the jar should be filled with the seeds for sprouting. Soaking makes the seeds, grains or legumes fatty, pulpy and full of water. It should, therefore, be ensured that the jar has enough room for the seeds to expand during sprouting. They will expand about eight times their original size. The jar should be kept at a place which is exposed neither to chill nor hot winds. It should also be ensured that the mouth of the jar is not completely covered so as to allow air in.
 
The seeds should be rinsed and water drained off three times every day till they are ready to eat.
 
The seeds will germinate and become sprouts in two or three days from commencement of soaking, depending on temperature and humidity. Care should always be taken to ensure that sprouts do not lie in water. They should be kept well drained to prevent souring. Sprouts are at their optimum level of flavour and tenderness when tiny green leaves appear at the tips. Their nutritional value is also optimum. To retain their freshness and nutritional value, they should be placed in a refrigerator, if they cannot be consumed immediately after reaching suitable maturity.
 
Sprouts can be kept for several days in this way.

Some caution is necessary in sprouting. Soaking for a longer period than required makes the seeds rot or ferment. The main factors for germination are water, air, heat and darkness. There may be poor germination or no germination at all if any of these factors are not present such as insufficient water, or too much water, lack of sufficient heat, lack of fresh air, either too cold or too hot surroundings and too much light.

Benefits

There is an amazing increase in nutrients in sprouted foods when compared to their dried embryo. In the process of sprouting, the vitamins, minerals and protein increase substantially with corresponding decrease in calories and carbohydrate content. These comparisons are based on an equivalent water content in the foods measured. Analysis of dried seeds, grains and legumes shows a very low water content. But this increases upto tenfold when the same food is converted into sprouts. For accurate comparison each must be brought to a common denomination of equal water content to assess the exact change brought in nutritional value.

Sprouted mung beans, for instance, have a 8.3 increase of water content over dried beans. Hence the nutritional value of sprouted and dried mung beans can be compared by multiplying the analysed nutrients of sprouted mung beans by the factor of 8.3. Based on this criterion, the changes found in sprouted mung beans when compared with the figures for the beans in the dried state are as follows :

Energy contentcalories Decrease 15 per cent.
Total carbohydrate contentDecrease 15 per cent
Protein availabilityIncrease 30 per cent
Calcium contentIncrease 34 per cent
Potassium contentIncrease 80 per cent
Sodium contentIncrease 690 per cent
Iron contentIncrease 40 per cent
Phosphorous contentIncrease 56 per cent
Vitamin A contentIncrease 285 per cent
Thiamine or Vitamin B1 contentIncrease 208 per cent
Riboflavin or Vitamin B2 contentIncrease 515 per cent
Niacin or Vitamin B3 contentIncrease 256 per cent
Ascorbic acid or Vitamin C contentAn infinite increase

The increase in protein availability is of great significance. It is a valuable indicator of the enhanced nutritional value of a food when sprouted. The simultaneous reduction in carbohydrate content indicates that many carbohydrate molecules are broken down during sprouting to allow an absorption of atmospheric nitrogen and reforming into amino-acids. The resultant protein is the most easily digestible of all proteins available in foods.

The remarkable increase in sodium content supports the view that sprouted foods offer nutritional qualities. Sodium is essential to the digestive process within the gastro-intestinal tract and also to the elimination of carbon dioxide. Together with the remarkable increase in vitamins, sodium materially contributes to the easy digestibility of sprouts.

Dried seeds, grains and legumes do not contain discernible traces of ascorbic acid, yet when sprouted, they reveal quite significant quantities which are important in the body’s ability to metabolise proteins. The infinite increase in ascorbic acid derives from their absorption of atmospheric elements during growth.

Sprouts have several other benefits. They supply food in predigested form, that is, the food which has already been acted upon by the enzymes and made to digest easily. During sprouting, much of the starch is broken down into simple sugars such as glucose and sucrose by the action of the enzyme ‘amylase’. Proteins are converted into amino acids and amides. Fats and oils are converted into more simple fatty acids by the action of the enzyme lipase. During sprouting, the beans lose their objectionable gas producing quality. Research has shown that oligosaccharides are responsible for gas formation. For maintenance of health, some amount of gas production is necessary but it should be within safe limits. As the process of germination ends and sprouting begins, the percentage of oligosaccharides is reduced by 90.

Sprouts contain a lot of fibre and water and, therefore, are helpful in overcoming constipation.

Sprouts are an extremely inexpensive method of obtaining a concentration of vitamins, minerals and enzymes. They have in them all the constituent nutrients of fruits and vegetables and are ‘live’ foods. Eating sprouts is the safest and best way of getting the advantage of both fruits and vegetables without contamination and harmful insecticides.
 
It should, however, be ensured that seeds and dried beans are purchased from a store where they are fresh, unsprayed and packaged as food. Seeds that are packaged for planting purposes may contain mercury compounds or other toxic chemicals.

#Natural #Benefits and #Curative #Properties of #Almonds

Natural Benefits and Curative Properties of Almonds

 
The medicinal virtues of almonds arise chiefly from action of copper, iron, phosphorus and vitamin B1. These chemicals  help the formation of new blood cells, hemoglobin and play a major role in maintaining the smooth physiological functions of brain, nerves, bones, heart and liver. The almond is thus highly beneficial in preserving the vitality of the brain, in strengthening the muscles and in prolonging life. It forms a vital part of all tonic preparation in Ayurveda and Unani Medicines.

Paste of almonds with milk cream and fresh rose bud's paste applied daily over the face is a  very effective beauty aid. It softens and bleaches the skin and nourishes it with the choicest skin-food. Its regular application prevents early appearance of wrinkles, black heads, dryness of the skin, pimples and keeps the face fresh.

A teaspoonful of almond oil mixed with a teaspoonful of amla juice, massaged over scalp, is a valuable remedy for falling hair, thinness of hair, dandruff and premature graying of hair. Almonds should be consumed properly for beneficial results. The skin of almonds should always be removed before use as it contains irritating properties. This can be done by soaking them in water for one or two hours.

Almonds should be thoroughly chewed and they should not be eaten immediately after meals. They are a very concentrated food, with high calorific value. They should, therefore, be mostly used with bulky vegetables and fruits like raw turnips, lettuce, cucumbers and apple.

Anemia 

Almonds contain copper in organic form at the rate of 1.15 mg. per 100 grams. The copper along with iron and vitamins, acts as a catalyst  -in the synthesis of blood hemoglobin. Almonds are, therefore, a useful food remedy for anemia.

Constipation 

The use of almonds has proved highly  -beneficial in the treatment of chronic constipation. It is an excellent laxative. 11 to 15 kernels taken at bed time will facilitate a clear motion the next morning. Those who stiffer from weak stomach can take seven grams of almond oil with hot milk.

Impotency 

Almonds are very useful in case of loss of sexual energy which usually results from nervous debility and brain weakness. Their regular use will strengthen sexual power. Chewing of equal quantity of almond kernels and roasted gram also help in restoring sexual vigor.

Skin Disorders 

Wild almonds are considered useful in skin diseases, especially eczema. For this purpose, a few leaves of the wild almond are pulverized with water and the cream so prepared is applied to the affected parts. Almonds are also beneficial in the treatment of pimples. In this condition, the endocarp which is hard cover of the seed, should be ground with water and applied over the affected parts. In case of inflammatory condition of the skin, the external application of almond oil will case the pain and cool the heat.

Respiratory Diseases 

An emulsion of almonds is useful in bronchial diseases, hoarseness and tickling cough. It is prepared by pounding (he nuts and mixing the powdered kernels with orange or lemon juice. A teaspoonful of the oil given with 10 drops each of fresh white onion juice and ginger juice, daily thrice for a fortnight, is useful in whooping cough, bronchitis and asthma.

Saturday 29 August 2015

#Tip for #Storing #Ginger #Longer


If you have excess of ginger, to preserve it for a long time burry the ginger in your kitchen garden and retrieve the very fresh quantity as an when required. You can keep ginger fresh for 6 to 7 months this way. 

Friday 7 August 2015

#Food #Medicine - #Almonds


Natural Benefits and Curative Properties 

Paste of almonds with milk cream and fresh rose bud's paste applied daily over the face is a  very effective beauty aid. It softens and bleaches the skin and nourishes it with the choicest skin-food. Its regular application prevents early appearance of wrinkles, black heads, dryness of the skin, pimples and keeps the face fresh.

A teaspoonful of almond oil mixed with a teaspoonful of amla juice, massaged over scalp, is a valuable remedy for falling hair, thinness of hair, dandruff and premature greying of hair.

Almonds should be consumed properly for beneficial results. The skin of almonds should always be removed before use as it contains irritating properties. This can be done by soaking them in water for one or two hours. Almonds should be thoroughly chewed and they should not be eaten immediately after meals. They are a very concentrated food, with high calorific value. They should, therefore, be mostly used with bulky vegetables and fruits like raw turnips, lettuce, cucumbers and apple.

Anaemia 

Almonds contain copper in organic form at the rate of 1.15 mg. per 100 grams. The copper along with iron and vitamins, acts as a catalyst  -in the synthesis of blood haemoglobin. Almonds are, therefore, a useful food remedy for anaemia.

Constipation 

The use of almonds has proved highly beneficial in the treatment of chronic constipation. It is an excellent laxative. 11 to 15 kernels taken at bed time will facilitate a clear motion the next morning. Those who stiffer from weak stomach can take seven grams of almond oil with hot milk.

Impotency 

Almonds are very useful in case of loss of sexual energy which usually results from nervous debility and brain weakness. Their regular use will strengthen sexual power. Chewing of equal quantity of almond kernels and roasted gram also help in restoring sexual vigor.

Skin Disorders 

Wild almonds are considered useful in skin diseases, especially eczema. For this purpose, a few leaves of the wild almond are pulverized with water and the cream so prepared is applied to the affected parts. Almonds are also beneficial in the treatment of pimples. In  this condition, the endocarp which is hard cover of the seed, should be ground with water and applied over the affected parts. In case of inflammatory condition of the skin, the external application of almond oil will case the pain and cool the heat.

Respiratory Diseases 

An emulsion of almonds is useful in bronchial diseases, hoarseness and tickling cough. It is prepared by pounding the nuts and mixing the powdered kernels with orange or lemon juice. A teaspoonful of the oil given with 10 drops each of fresh white onion juice and ginger juice, daily thrice for a fortnight, is useful in whooping cough, bronchitis and asthma.