Saffron:Healing Powers

Ancient Saffron: Magical Healing

Powers are Confirmed by Science

Greenmedinfo.com

By Sayerji 

 

Clearly there is something magical about the Crocus sativus flower, from which the spice saffron is derived.  If its striking beauty does not immediately cast a spell on its beholder, often it simply takes experiencing the spice to fall into full enchantment with it.  While saffron is exceptionally expensive, because it takes approximately 150 flowers to yield just 1,000 mg (0.035 oz) of dry saffron threads, and costs approximately $1,000 a pound, it does not take much to have an effect. Its uniqueness is also illustrated by the fact that it shuns mechanization, requiring of its would-be possessors that it be painstakingly harvested by hand , as no doubt has been done for tens of thousands, if not hundreds of thousands of years. Because each Crocus sativus flower bears no more than four flowers, each with three vivid crimson stigmas from which the spice is derived, at most only 12 stigma are produced by each, which yields the equivalent of 30 mg (0.011 oz) of fresh saffron or 7 mg (0.00025 oz) dried.
Saffron has been documented to have been used as a versatile medicine since ancient times. In 2004 researchers studying 3,500 year old frescoes at Thera, a Greek island in the Aegean, found depictions of a goddess presiding over the manufacturer and use of a drug from the saffron flower. [i]   Perhaps even more amazing is the fact that 50,000 year-old depictions of prehistoric places in northwest Iran contained saffron-based pigments, indicating the human relationship with saffron is as old as time itself.[ii]

Saffron’s chemistry expresses otherworldly complexity. It contains over 150 volatile and aroma-yielding compounds – a biochemical symphony that ensures its mystery will never fully be plumbed, at least insofar as it great medicinal power remains refractory to the reductionist gaze of modern pharmacology. What power might that be?

While recent mainstream coverage of saffron weight loss promoting properties (via appetite suppression) on the Dr. Oz show has caused quite a surge of renewed interest in this exotic spice, saffron has far more to offer than that. It may, in fact, hold promise for serious neurodegenerative conditions such as Alzheimer’s disease…

A 22-week multicenter, randomized, double-blind controlled trial of saffron in the management of mild-to-moderate Alzheimer’s disease published in 2010, showed 15 mg twice a day was as effective as donepezil (Aricept) at 5 mg twice a day, with significantly less vomiting as a side effect. Another 16-week, randomized and placebo-controlled trial also published in 2010, showed that 15 mg of saffron twice per day was both safe and effective in mild to moderate Alzheimer’s disease.

The petals of the Crocus sativus plant have also been shown nearly equipotent to Prozac (fluoxetine) as a treatment for depression.  According to a study published in the journal Progress in Neuropsychopharmacology and Biological Psychiatry in 2007, 15 mg of Crocus sativus petals were as effective as 10 mg of Prozac in treating mild to moderate depression, putting 25% of the participants into full remission. Another depression study published 2004 showed that saffron, at 30 mg a day, was as effective as the drug imipramine, at 100 mg a day, in the treatment of mild to moderate depression.

Other experimentally confirmed, potential medicinal properties of Saffron are:

Anxiety Disorders Asthenozoospermia (low sperm) Cardiac Hypertrophy
Chemotherapy-Induced Liver Toxicity Colorectal Cancer Diabetic Neuropathy
Dysmenorrhea (irregular menstrual cycles) Erectile Dysfunction Hypertension
Inflammation Liver Cancer Middle Cerebral Artery Occlusion
Multiple Sclerosis Opiate Addiction/Withdrawal Pancreatic Cancer
Psoriasis Respiratory Disease Wound Healing

Saffron has been shown to modulate at least 22 biological pathways through the following pharmacological actions:

Anti-anxiety Anti-inflammatory Anticarcinogenic
Antidepressive Antimutagenic Antioxidant 
Antiproliferative Aphrodisiac Apoptotic
Bronchodilator Calcium Channel Blocker Cardioprotective
Chemopreventive Chremotherapeutic Cyclooxygenase inhibitor
Excitatory Amino Acid Agonist Hypnotics and Sedatives Hypotensive
Neuroprotective Prostaglandin Antagonists Tumor Necrosis Factor Alpha Inhibitor

A note of caution is due with saffron, as any plant with such a great many modes of action and high biological activity at exceedingly low quantities, should be used with caution. In very small amounts, an herb like saffron may nudge a system into balance, or in a direction that the user may experience as a positive shift — for example, as occurs when saffron is used in a dish as a spice, or consumed as a tea.  However, in higher “pharmacological dosages,” especially when mixed with over-the-counter and prescribed drugs, there is a risk of doing serious harm. Therefore please be careful, and consult a medical herbalist and/or physician whenever possible before using more than culinary doses of saffron.

To power through a slump, you need a healthy snack—not a sugar overdose: One 20-ounce bottle of VitaminWater contains more sugar than a Snickers bar. Too much of the sweet stuff suppresses white blood cells, reducing their ability to capture and destroy bacteria, says Christine Gerbstadt, M.D., a spokeswoman for the Academy of Nutrition and Dietetics. That said, don’t sweat the natural sugar in fruit, whole grains and vegetables. These foods contain fiber, which helps stabilize blood sugar levels.

Parabens is used in many cosmetics, mostly in deodrants/anti-perspirants. It is known however that Parabens are able to be absorbed through the skin and bind to the body’s estrogen-receptors, where they can encourage breast cancer cell growth. For example, a study published in 2004 (Darbre, in the Journal of Applied Toxicology) detected parabens in breast tumors.

Related articles below :

1)  Concentrations of Parabens in Human Breast Tumours  @ http://www.maxgreenalchemy.com/images/ParabenReportDarbre.pdf

2)  Cancer Cure:Sodium Bicarbonate @  http://www.youtube.com/watch?feature=player_embedded&v=00tE6U22sEw#!

3)  Forbidden Cures @  http://www.youtube.com/watch?v=l7k-GlLhpp8&feature=related

4) Cancer Feeds on Fructose @  http://www.greenmedinfo.com/blog/cancer-feeds-fructose-america%E2%80%99s-1-source-calories

5) Fork over Knives:Review @ http://rogerebert.suntimes.com/apps/pbcs.dll/article?AID=/20110511/REVIEWS/110519995/-1/RSS

————————————————————————————————————

[i] Honan, W. H. (2004), Researchers Rewrite First Chapter for the History of MedicineThe New York Times, 2 March 2004, retrieved 13 September 2011

[ii] Willard, P. (2002), Secrets of Saffron: The Vagabond Life of the World’s Most Seductive Spice, Beacon Press (published 11 April 2002), ISBN 978-0-8070-5009-5

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Genetically Modified Foods

Genetically Modified Foods or GMO

Global Healing Center

Dr. Edward F. Group 

Scientists have been and are currently introducing genetic material into organisms to alter, create and affect changes in living plants and animals. These radical changes scientists are developing create specific, desirable traits that might never evolve naturally and in my opinion are extremely dangerous.

Collectively called recombinant DNA technology, this practice changes the core genetic make-up of organisms. This genetic manipulation gives scientists the ability to create any trait that they wish, or suppress natural traits they don’t want. There are several reasons this unnatural genetic manipulation may affect you.

  1. It’s usually not clear which consumables have been genetically manipulated.
  2. You don’t know the long term health effects of these genetically modified foods. Initial research has shown that short-term reactions can be severe.
  3. Agro-chemical companies and the government are planning to charge farmers fees to grow their GMO crops, thereby negatively affecting the economy and environment.

Cultivated Genetically Modified Foods

From bacteria (E. coli) and fungus, fruits and vegetables to animals, genetic manipulation is becoming more and more common in our society. In the US market now, 60-70% of the processed foods are genetically modified. In 2006, United States GMO crops reached just shy of 135 million acres, with the total global area exceeding 250 million acres!¹

This is a short list of the genetically modified food crops that are grown in the US today:

  • Corn
  • Soy bean
  • Sugar cane
  • Tomatoes
  • Potatoes
  • Sweet peppers
  • Pineapples
  • Cocoa beans
  • Yellow squash

And each week more are being created at an alarming rate!

Processed Consumer Goods Made With GMO Ingredients

The bio-chemical industry is fiercely going after two crops, corn and soy, because of their high demand for use throughout our processed goods and biofuel industries.

For companies to increase and control the yield of these crops, it would mean controlling a large part of the processed goods and biofuels markets. It would also mean considerable profit as they can patent these crops and technically OWN THEM!

For now, you won’t see GMO on the labels of foods in the US. Currently, producers are not required to tell you, because, believe it or not, the Federal government has declared it’s their choice to determine what is good for you and what foods are safe for your consumption — and we know how far that is gotten us.

Following is a short list of processed foods made with genetically modified organisms:

  • Popcorn
  • Canola Oil
  • Cottonseed Oil
  • Soy Sauce
  • Frozen Pizza
  • Frozen Dinners
  • Dry Cereal
  • Baby Formula
  • Canned Soups

The list of GMO products on the market today is long and growing. So, I recommend doing your research because the USDA made the following determination: These products don’t need to be labeled with GMO content information unless the product presents the threat of causing allergic reactions in humans. Amazing, huh?

Several sites on the internet today are working hard to track and compile such information regarding these man-made foods. The items above are compiled from several lists including the 2003 food guide from The True Food Network².

The long-term dangers of Genetically Modified Foods are uncertain, but we have already seen severe short-term reactions

In 1989, a Japanese company paid out a $2 billion dollar settlement to several thousand American citizens who became ill from a genetically modified version of L-Tryptophan³. Several dozen Americans died from ingesting L-Tryptophan before it was taken off the market. Today, some health practitioners are returning to non-GMO L-Tryptophan for use in treating sleep disorders.

In 1996, animal tests, conducted after the danger was inflicted on humans, proved that there was a severe danger fromgenes spliced from Brazil nuts and soybeans. The danger: allergic reactions so severe that the individuals could suffer anaphylactic shock, possibly leading to death4.

In 2006, Japan suspended long grain rice imports from the US after tests revealed that the rice contained trace amounts of GMO that were not approved for human consumption. In the US, we still accept variations of the banned genetic modification to the rice5.

It all started by the government giving blanket approval to the “Frankenstein” tomato. You see, by 1994, the government made a stunning decision, one that reeks of something foul. They decided that since the Flavr Savr® performed “so well in its tests” that its results would stand for any further GMO produce. Because of that, no further testing would be required before presenting it to consumers for consumption.6

Shocking Facts About Genetically Modified FoodsShocking Fact About Genetically Modified FoodsThe FDA suppressed a report that described lesions being created in the stomachs of mice that had eaten the Flavr Savr®. As a matter of fact, “Seven out of forty rats tested died within two weeks for unstated reasons.” 8

Are there fees that farmers will have to pay to grow GMO crops?

Genetically Modified Foods are now being marketed as the crops of the future. You can have everything you want in produce, meat and milk, and they can make it happen. Don’t doubt the economic gain that these agro-chemical companies are seeking.

The following two plans are under development by Monsanto of the US, and AstraZeneca of Britain. They fall under the trait-specific technology, called Genetic Use Restriction Technology (T-GURT).

“Technology Protection,” is how they sell it. “Terminator” technology makes plants that would produce sterile seedsafter one season. This means, farmers have to buy more seeds for the next harvest.

“Traitor” technology is a trait-specific technology that develops traits which would remain dormant in crops. Farmers can choose to activate this trait by spraying their crops with a proprietary chemical compound. This means, they’ll have tobuy the proprietary compound to treat their crops in order to activate it. There are even biochemical companies requiring farmers to sign agreements to not save any of their seeds for re-planting. This means that instead of using the seeds for the next planting season, they have to get rid of them and buy more seeds.

Why would business and the government do something like this?

The USDA, Monsanto and AstraZeneca, have contrived a way to make money on two fronts: First they make money on gene modification. Second, they make money because farmers have to pay them annually to continue to grow crops. It’s apparently dollars and cents all the way, no sense of human protection involved. The USDA is actually in business with Monsanto in owning some of the genetic engineering technology patents.

Did You KnowDid You Know?Margaret Wertheim, in a 2002 article in LA Weekly, expressed fears that “Quietly and stealthily, our fields are being turned into industrial factories. This is potentially the most dangerous technology since nuclear power, yet we have no way of finding out what is being done.”7

How Are GMO Foods Toxic?

Genetically modified foods affect the human physiology. A study of people in the Philippines reported that their bodies developed antibodies to Bt toxin. What this means is that, the human body processed these engineered traits into their guts and reacted to them. These same consumers of the GMO corn in the Philippines also developed a resistance to the antibiotic ampicillin.

This antibiotic resistance is something that science hadn’t foreseen-which is indicative of questionable experimentation and not enough testing. And it makes me wonder if there is a bigger picture at hand. Maybe to create more illness and sell you more pharmaceuticals?

How to Eliminate Toxins from Genetically Modified Foods

  • Whenever possible, eat all natural foods. Shop at your local farmers market for fresh foods which supports your local economy.
  • Use only organically grown fruit and vegetables. Organic crops are grown using no genetic modification or toxicpesticides and herbicides.
  • Your zucchini and yellow squash may be genetically modified too. Use only locally grown or organic produce.
  • Be careful to eat only organic varieties of popcorn and corn. They are very often genetically modified.
  • Start your own organic garden. Growing your own fruit and vegetables is one of the best things you can do for your family. Be sure your location is not in close proximity to plants, industry or bioengineered farms.
  • When you’re shopping for meat and dairy products, be sure to look for the hormone and antibiotic-free, organic, range fed information on the label.
  • Avoid canola oil and cottonseed oil. Use instead, organic sources of grape seed oil, virgin coconut oil, hempseed oil and olive oil which are available at organic and whole foods markets.
  • Check your condiments for organic labels. You can find organic fermented sources for soy like natto (fermented soybeans), tempeh, miso, tamari, and tofu.
  • Aspartame is genetically modified and is very toxic, it’s best to avoid all products that contain this substance.
  • Take action. Write your council members and grocery executives. Let them know that you want fresh foods in your stores. Ask them to stock organic and no GMO foods.

Recommended Readings Below:

How to Use Feng Shui

Feng Shui Tips for Better Health

Feng shui priorities for a home that will support vibrant health:

    1. Fresh, good quality air. Easier said than done, I know. Very often ignored, good quality air is indeed the # 1 feng shui health priority. Work with feng shui air-purifying plants, open the window often to aerate the space, use essential oils to clear the air, use air-purifiers, etc. Do whatever it takes to find solutions for better air in your home; breathingclean air regularly is the feng shui foundation for your health and well-being.
    1. Sufficient natural light. This also includes intelligent, smart indoor lighting. I know this feng shui step, again, is easier said than done. Once you focus on the quality of light, though, you will very quickly sense  a shift in your health and well-being. Light is our #1 nutrient, be wise and give your body enough light nutrition. This also includes the smart use of feng shui colors, as color is light.
      1. A clutter-free space. Again, not easy to do, thus often the feng shui step of clutter clearing is ignored in favor of more “flashy” feng shui cures. Be serious and realize that no amount of wind chimes, good feng shui colors or feng shui plants will negate the low, depressing energy of clutter. You just have to deal with your clutter, as clutter constantly drains energy from you.
You might not have the energy to start clearing clutter or do major furniture rearranging, but you might still employ some easy feng shui solutions to help you out.
  • Thoroughly cleanse your kitchen and let go of any unhealthy foods.
  • Bring fresh herbs like basil, rosemary or mint (Wood feng shui element), ideally in clay pots (Earth feng shui element) and find a good place for them in your kitchen.
  • Always have fresh water in site. A good idea is to place a row of spring water bottles (Water feng shui element) that you replenish as necessary.
  • Have 9 oranges (Fire feng shui element) in a round metal bowl (Metal feng shui element.) Replenish them, too, as needed.
  • Be sure to aerate your kitchen often and let natural light in.

    What makes the energy unhealthy?

    clutter – energy which has become stuck and stale around piles of stuff which we have not attended to for some time, can make us congested in our body, confused in our mind and stuck in our life.

    badly arranged furniture or rooms – bed facing the wrong direction, furniture out of balance in the room,  corners and edges of furniture aiming at people, long empty stretches of room or hall.

    harmful energy from outside – single trees or telegraph poles in line with the front door, heavy foliage in the front, weak foliage at the back, energy rushing around instead of meandering

    wrong colours – each colour has an energy vibration which affects us in different ways.

    badly placed objects – spiky plants,  the wrong picture for the room, poor lighting, uninspiring ornaments

    a negative attitude – which can affect you, your environment, other people and your life situation – but this is where feng shui can help.

    1) Wealth Tips      2) Wealth Feng Shui   3) Harmony at Home

Alkalinity and Acidity

Getting in Balance – Alkalinity and Acidity

Human blood pH should be slightly alkaline ( 7.35 – 7.45 ).  Below or above this range means symptoms and disease.

A pH of 7.0 is neutral.  A pH below 7.0 is acidic.  A pH above 7.0 is alkaline.

An acidic pH can occur from, an acid forming diet, emotional stress, toxic overload, and/or immune reactions or any process that deprives the cells of oxygen and other nutrients.  The body will try to compensate for acidic pH by using alkaline minerals.  If the diet does not contain enough minerals to compensate, a build up of acids in the cells will occur.

An acidic balance will:  decrease the body’s ability to absorb minerals and other nutrients, decrease the energy production in the cells, decrease it’s ability to repair damaged cells, decrease it’s ability to detoxify heavy metals, make tumor cells thrive, and make it more susceptible to fatigue and illness.  A blood pH of 6.9, which is only slightly acidic, can induce coma and death.

The reason acidosis is more common in our society is mostly due to the typical American diet, which is far too high in acid producing animal products like meat, eggs and dairy, and far too low in alkaline producing foods like fresh vegetables.  

Additionally, we eat acid producing processed foods like white flour and sugar and drink acid producing beverages like coffee and soft drinks.  We use too many drugs, which are acid forming; and we use artificial chemical sweetners like NutraSweet, Spoonful, Sweet ‘N Low, Equal, or Aspartame, which are poison and extremely acid forming.  One of the best things we can do to correct an overly acid body is to clean up the diet and lifestyle.

To maintain health, the diet should consist of 60% alkaline forming foods and 40% acid forming foods.  To restore health, the diet should consist of 80% alkaline forming foods and 20% acid forming foods.

Generally, alkaline forming foods include: most fruits, green vegetables, peas, beans, lentils, spices, herbs and seasonings, and seeds and nuts.

Generally, acid forming foods include: meat, fish, poultry, eggs, grains, and legumes.

In its natural state, the body is slightly alkaline. It must maintain this slightly alkaline state for your very survival, and has developed complex mechanisms to ensure that this balance is maintained.

Most of us are natural alkaline producers in our early years. This is why many children can get away with eating an imbalanced diet and still be healthy and slender right up until they are in their twenties.

But as we reach our thirties and forties, the majority of us have become overly acidic. That’s because nearly everything we are exposed to – foods, environmental toxins, even stress – contribute to an acidic condition in our bodies, and our natural buffer systems become less efficient over time at neutralizing that acid. We go from being in a more or less continuous alkaline state to having chronic acidosis, or chronic excess acidity.
An imbalanced pH affects all cellular activity in the body, leading to the progression of most degenerative diseases, including acid reflux or indigestion, gout, cardiovascular disease and heart disease, high blood pressure, high cholestorol levels, kidney stones, urinary incontinence, arthritis, osteoporosis, cancer, diabetes, systemic weight gain and obesity.

An imbalanced body pH can also be at the root of many common symptoms such as constipation, digestive problems, heartburn, headaches, frequent colds, fatigue, and sleeplessness, just to mention a few.

A list of Acid / Alkaline Forming Foods
Alkaline Forming Foods
VEGETABLES
Garlic
Asparagus
Fermented Veggies
Watercress
Beets
Broccoli
Brussel sprouts
Cabbage
Carrot
Cauliflower
Celery
Chard
Chlorella
Collard Greens
Cucumber
Eggplant
Kale
Kohlrabi
Lettuce
Mushrooms
Mustard Greens
Dulce
Dandelions
Edible Flowers
Onions
Parsnips (high glycemic)
Peas
Peppers
Pumpkin
Rutabaga
Sea Veggies
Spirulina
Sprouts
Squashes
Alfalfa
Barley Grass
Wheat Grass
Wild Greens
Nightshade Veggies
FRUITS
Apple
Apricot
Avocado
Banana (high glycemic)
Cantaloupe
Cherries
Currants
Dates/Figs
Grapes
Grapefruit
Lime
Honeydew Melon
Nectarine
Orange
Lemon
Peach
Pear
Pineapple
All Berries
Tangerine
Tomato
Tropical Fruits
Watermelon

PROTEIN
Eggs (poached)
Whey Protein Powder
Cottage Cheese
Chicken Breast
Yogurt
Almonds
Chestnuts
Tofu (fermented)
Flax Seeds
Pumpkin Seeds
Tempeh (fermented)
Squash Seeds
Sunflower Seeds
Millet
Sprouted Seeds
Nuts

OTHER
Apple Cider Vinegar
Bee Pollen
Lecithin Granules
Probiotic Cultures
Green Juices
Veggies Juices
Fresh Fruit Juice
Organic Milk
(unpasteurized)
Mineral Water
Alkaline Antioxidant Water
Green Tea
Herbal Tea
Dandelion Tea
Ginseng Tea
Banchi Tea
Kombucha

SWEETENERS
Stevia
Ki Sweet

SPICES/SEASONINGS
Cinnamon
Curry
Ginger
Mustard
Chili Pepper
Sea Salt
Miso
Tamari
All Herbs

ORIENTAL VEGETABLES
Maitake
Daikon
Dandelion Root
Shitake
Kombu
Reishi
Nori
Umeboshi
Wakame
Sea Veggies

Acid Forming Foods
FATS & OILS
Avocado Oil
Canola Oil
Corn Oil
Hemp Seed Oil
Flax Oil
Lard
Olive Oil
Safflower Oil
Sesame Oil
Sunflower Oil

FRUITS
Cranberries

GRAINS
Rice Cakes
Wheat Cakes
Amaranth
Barley
Buckwheat
Corn
Oats (rolled)
Quinoa
Rice (all)
Rye
Spelt
Kamut
Wheat
Hemp Seed Flour

DAIRY
Cheese, Cow
Cheese, Goat
Cheese, Processed
Cheese, Sheep
Milk
Butter

NUTS & BUTTERS
Cashews
Brazil Nuts
Peanuts
Peanut Butter
Pecans
Tahini
Walnuts

ANIMAL PROTEIN
Beef
Carp
Clams
Fish
Lamb
Lobster
Mussels
Oyster
Pork
Rabbit
Salmon
Shrimp
Scallops
Tuna
Turkey
Venison

PASTA (WHITE)
Noodles
Macaroni
Spaghetti

OTHER
Distilled Vinegar
Wheat Germ
Potatoes

DRUGS & CHEMICALS
Aspartame
Chemicals
Drugs, Medicinal
Drugs, Psychedelic
Pesticides
Herbicides

ALCOHOL
Beer
Spirits
Hard Liquor
Wine

BEANS & LEGUMES
Black Beans
Chick Peas
Green Peas
Kidney Beans
Lentils
Lima Beans
Pinto Beans
Red Beans
Soy Beans
Soy Milk
White Beans
Rice Milk
Almond Milk

 Also Read Below:

12 Reasons to Avoid Acids and Stay Alkaline

More Ranked Foods: Alkaline (pH)  to  Acidic (pH)
  Alkaline:  Meditation, Prayer, Peace, Kindness & Love   Acid:  Overwork, Anger, Fear, Jealousy & Stress
  Extremely Alkaline Forming Foods – pH 8.5 to 9.0   Extremely Acid Forming Foods – pH 5.0 to 5.5
  9.0  Lemons 1, Watermelon 2

  8.5  Agar Agar 3, Cantaloupe, Cayenne (Capsicum) 4,
Dried dates & figs, Kelp, Karengo, Kudzu root, Limes,
Mango, Melons, Papaya, Parsley 5, Seedless grapes
(sweet), Watercress, Seaweeds

        Asparagus 6, Endive, Kiwifruit, Fruit juices 7, Grapes
(sweet), Passion fruit, Pears (sweet), Pineapple,
Raisins, Umeboshi plum, Vegetable juices 8

  5.0  Artificial sweeteners

  5.5  Beef, Carbonated soft drinks & fizzy drinks 38,
Cigarettes (tailor made), Drugs, Flour (white, wheat)
39, Goat, Lamb, Pastries & cakes from white flour,
Pork, Sugar (white) 40

        Beer 34, Brown sugar 35, Chicken, Deer, Chocolate,
Coffee 36, Custard with white sugar, Jams, Jellies,
Liquor 37, Pasta (white), Rabbit, Semolina, Table
salt refined and iodized, Tea black, Turkey, Wheat
bread, White rice, White vinegar (processed).

  Moderate Alkaline – pH 7.5 to 8.0   Moderate Acid – pH 6.0 to 6.5
  8.0  Apples (sweet), Apricots, Alfalfa sprouts 9,
Arrowroot, Flour 10, Avocados, Bananas (ripe),
Berries, Carrots, Celery, Currants, Dates & figs
(fresh), Garlic 11, Gooseberry, Grapes (less sweet),
Grapefruit, Guavas, Herbs (leafy green), Lettuce
(leafy green), Nectarine, Peaches (sweet), Pears
(less sweet), Peas (fresh sweet), Persimmon,
Pumpkin (sweet), Sea salt (vegetable) 12, Spinach

  7.5  Apples (sour), Bamboo shoots, Beans (fresh green),
Beets, Bell Pepper, Broccoli, Cabbage;Cauli, Carob
13, Daikon, Ginger (fresh), Grapes (sour), Kale,
Kohlrabi, Lettuce (pale green), Oranges, Parsnip,
Peaches (less sweet), Peas (less sweet), Potatoes
& skin, Pumpkin (less sweet), Raspberry, Sapote,
Strawberry, Squash 14, Sweet corn (fresh), Tamari
15, Turnip, Vinegar (apple cider) 16

  6.0  Cigarette tobacco (roll your own), Cream of Wheat
(unrefined), Fish, Fruit juices with sugar, Maple
syrup (processed), Molasses (sulphured), Pickles
(commercial), Breads (refined) of corn, oats, rice &
rye, Cereals (refined) eg weetbix, corn flakes,
Shellfish, Wheat germ, Whole Wheat foods 32,
Wine 33, Yogurt (sweetened)

  6.5  Bananas (green), Buckwheat, Cheeses (sharp),
Corn & rice breads, Egg whole (cooked hard),
Ketchup, Mayonnaise, Oats, Pasta (whole grain),
Pastry (wholegrain & honey), Peanuts, Potatoes
(with no skins), Popcorn (with salt & butter), Rice
(basmati), Rice (brown), Soy sauce (commercial),
Tapioca, Wheat bread (sprouted organic)

  Slightly Alkaline to Neutral pH 7.0   Slightly Acid to Neutral pH 7.0
  7.0  Almonds 17, Artichokes (Jerusalem), Barley-Malt
(sweetener-Bronner), Brown Rice Syrup, Brussel
Sprouts, Cherries, Coconut (fresh), Cucumbers, Egg
plant, Honey (raw), Leeks, Miso, Mushrooms, Okra,
Olives ripe 18, Onions, Pickles 19, (home made),
Radish, Sea salt 20, Spices 21, Taro, Tomatoes
(sweet), Vinegar (sweet brown rice), Water Chestnut

        Amaranth, Artichoke (globe), Chestnuts (dry
roasted), Egg yolks (soft cooked), Essene bread 22,
Goat’s milk and whey (raw) 23, Horseradish,
Mayonnaise (home made), Millet, Olive oil, Quinoa,
Rhubarb, Sesame seeds (whole) 24, Soy beans
(dry), Soy cheese, Soy milk, Sprouted grains 25,
Tempeh, Tofu, Tomatoes (less sweet), Yeast
(nutritional flakes)

  7.0  Barley malt syrup, Barley, Bran, Cashews, Cereals
(unrefined with honey-fruit-maple syrup), Cornmeal,
Cranberries 30, Fructose, Honey (pasteurized),
Lentils, Macadamias, Maple syrup (unprocessed),
Milk (homogenized) and most processed dairy
products, Molasses (unsulphered organic) 31,
Nutmeg, Mustard, Pistachios, Popcorn & butter
(plain), Rice or wheat crackers (unrefined), Rye
(grain), Rye bread (organic sprouted), Seeds
(pumpkin & sunflower), Walnuts

        Blueberries, Brazil nuts, Butter (salted), Cheeses
(mild & crumbly) 28, Crackers (unrefined rye),
Dried beans (mung, adzuki, pinto, kidney,
garbanzo) 29, Dry coconut, Egg whites, Goats
milk (homogenized), Olives (pickled), Pecans,
Plums 30, Prunes 30, Spelt

Foods for Healthy Hair

Top 9 Foods for Healthy Hair:

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1. Salmon : It is loaded with omega-3 fatty acids, this high-quality protein source is also filled with vitamin B-12 and iron. Vegetarian? Include one or two tablespoons of ground flaxseed in your daily diet for some plant-based omega-3 fats.

2. Dark Green Vegetables : Spinach, like broccoli and Swiss chard, is an excellent source of vitamins A and C, which your body needs to produce sebum. The oily substance, secreted by your hair follicles, is the body’s natural hair conditioner. Dark green vegetables also provide iron and calcium.

3. Beans : Yes, it’s true. Legumes like kidney beans and lentils should be an important part of your hair-care diet. Not only do they provide plentiful protein to promote hair growth, but ample iron, zinc, and biotin. While rare, biotin deficiencies can result in brittle hair.

4. Nuts : Brazil nuts are one of nature’s best sources of selenium, an important mineral for the health of your scalp. Walnuts contain alpha-linolenic acid, an omega-3 fatty acid that may help condition your hair. They are also a terrific source of zinc, as are cashews, pecans, and almonds. A zinc deficiency can lead to hair shedding, so make sure nuts are a regular on your healthy hair menu.

5. Poultry : Without adequate protein or with low-quality protein, one can experience weak brittle hair, while a profound protein deficiency can result in loss of hair color. Poultry also provides iron with a high degree of bioavailability, meaning your body can easily reap its benefits.

6. Eggs : Eggs are one of the best protein sources you can find. They contain biotin and vitamin B-12, which are important beauty nutrients.

7. Whole Grains : Sink your teeth into hearty whole grains, including whole-wheat bread and fortified whole-grain breakfast cereals, for a hair-healthy dose of zinc, iron, and B vitamins.

8. Low-Fat Dairy Products : Low-fat dairy products like skim milk and yogurt are great sources of calcium, an important mineral for hair growth. They also contain whey and casein, two high-quality protein sources. Try yogurt or cottage cheese cup in your bag when you head out in the morning to snack on later in the day. You can even boost their hair benefits by stirring in a couple of tablespoons of ground flaxseeds or walnuts for omega-3 fatty acids and zinc.

9. Carrots : Carrots are an excellent source of vitamin A, which promotes a healthy scalp along with good vision. Since a healthy scalp is essential for a shiny, well-conditioned head of hair, you’d be wise to include carrots in your diet as snacks or toppings on your salad.

Uses & Benefits of Spices

The uses and benefits of spices

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Imagine your food without any spices. Unimaginable, is it? We can easily put it this way; wherever you find an Indian you will find spices. No wonder, when food giants from across the world come to India, they have to add an Indian twist to their menu.

Right from the kitchen and medicinal uses in homes spices have an important role to play in different places. As India is blessed with a varied climate each of its state produces some spice or the other. No wonder why spices are used so extensively for cooking in India. Not only in Indiabut also in some other countries spices are considered to be of great use.

Apart from adding colour, flavour and taste, consumption of spices provide infinite health benefits. You can be more creative in use of spices if you know its uses better. Some may be a substitute for your costly beautyproducts and even medicines. Have a quick overview of Indian spices, their uses and benefits

Spices Uses Benefits
Asafoetida (Hing) It is used for seasoning food especially snacks and has medicinal uses. A good remedy for whooping cough and stomach ache caused due to gas.
Bay leaf (Tez Patta) It is used in cooking to add a specific flavour to food. It also has some medicinal properties. Bay leaf oil possesses antifungal and anti bacterial
Cardamom (Elaichi) It is used in most of the Indian and other sweet dishes to give a good flavour and smell. It is also used widely in pharmaceutical sector. Helps to control bad breathand digestive disorder. A whole cardamom chewed is good for coping with diabetes.
Chilli (Lal Mirch) It is a main ingredient used for adding hot flavour to the food. The antioxidants present in chilli help to cope with cholesterol. It also helps burning calories
Cinnamon (Dalchini) It is used for mainly for seasoning food and preparing masalas It has medicinal uses too. It supports natural production of insulin and reduces blood cholesterol
Clove (Laung) It is used as a cooking ingredient mainly for seasoning or preparing Masalas. Clove oil is beneficial for coping with tooth ache and sore gums. It is also beneficial remedy for chest pains, fever, digestive problems, cough and cold.
Coriander (Dhaniya) Coriander leaves as well as coriander seeds are used in cooking. It also has some medicinal uses. It can be used externally on aching joints and rheumatism. It is also good for coping with soar throat, allergies, digestion problems, hay fever etc.
Cumin (Zeera) It is used for cooking and it also possesses medicinal properties. It is a good source or iron and keeps immune system healthy. Water boiled with cumin seeds is good for coping with dysentery.
Curry leaves(Curry Patta) It is used as a main ingredient for seasoning in some countries. It has many medicinal uses. These leaves are beneficial for reducing blood sugar. Each part of the plant provides some benefit or the other. The dried leaves are extensively used in herbal medicines.
Fenugreek (Methi) It is mainly used as a green leafy vegetable and seeds are used for seasoning and preparingMasalas. It also has medicinal uses. Fenugreek seed tea or sweet fudge is good for increasing breast milk. It also helpful for treating diabetes and lowering cholesterol
Garlic (Lassan) It is used for cooking as well as for the medicinal purpose. It is useful for coping withcough and cold. It also has antibiotic properties.
Ginger (Adrak) It is used for giving a specific flavour to food and has many medicinal uses. Helps to avoid digestive problems. It is beneficial for coping with cough and cold.
Mustard (Rye) It is used for seasoning as well as green leafy vegetable. The use of mustard oil is extensive in India but it is banned in some countries. Mustard oil is good for body massage and even for getting good hair. It consists of omega-3 fatty acids. It is an excellent source of iron, zinc, manganese, calcium, protein etc.
Nutmeg (Jaiphal) It is used in powdered form for garnishing and also for masala preparation. It is used in soaps, perfumes and shampoos. It can also be used for medicinal purpose. It is beneficial for the treatments of asthma, heart disorder and bad breath.
Pepper (Kaali Mirch) It is extensively used in cooking, especially for garnishing. It is has many medicinal uses too. It helps coping with cold,cough, infections etc. It helps to deal with muscle pains and digestive problems
Saffron (Zaffran/Kesar) It is used for cooking as well as in beauty products. It is mainly used in sweet dishes. It has good medicinal properties. It helps to cope with skin diseases. It is a good remedy for cough, cold and asthma.
Star anise (Chakra Phool) It is used in cooking and for medicinal purpose Star anise oil is beneficial for rheumatism. It is helpful for digestion and avoiding bad breath
Turmeric (Haldi) It is used in cooking and skin care products. It has wide range medicinal uses. It helps deal with skin problems. Turmeric powder can be used for healing cuts and wounds. It also makes coping with diabeteseasier.

Spices are used and imported from India since ages. Many of these spices like cardamom, clove, nutmeg, ginger etc., are inseparable ingredients of the Indian ‘Masala Chai‘. This shows that spices form the basis of not only food in India but also for making a good cup of tea.

Though these spices provide innumerable benefits they should be used sparingly. The excessive use of spices in food can cause harm to the health. Try to make specific use of these spices. This will help you to make optimal use of the resources provided by nature. Strike the right balance and add some spice to your life.

Hand Reflexology Points

Hand Reflexology Points

Reflexology is a touch science.  The reflex is stimulated by direct pressure to the particular point. On the palm and wrist there are some 45 reflex points, and on the back of the hand 28 reflex points, that represent a particular organ, region, or function of the body. Combinations of reflex points are used in Reflex therapies.

Since hand reflexology is performed by applying pressure from fingers and thumbs on reflex points on the hands, the practice can provide an easy, cost-effective and safe way to treat ailments. While reflexology hand mapping feels best (and may be more effective) when done by someone else, it is possible to work on oneself.

Points For Upper Body

Side of head (inside of upper thumb)
Sinuses (fingertips)
Nose (pads of fingers)
Eustachian tubes (Base between the ring and middle finger at the palm)
Ears (base of pinkie and ring finger)
Eyes (base of the first and middle fingers)
Brain (tips of the thumbs)
Neck/Throat (above the base knuckle of the thumb and around)
Thyroid  (below the neck/throat)
Parathyroid (within the thyroid band toward the center)

Middle Body

Heart (below the pointing finger half way on the left hand)
Throat/neck (around the thumb below the first knuckle)
Shoulders (Under the pinkie knuckle at the edge of the palm)
Solar plexus (below the heart area on the left palm and near the space at the base of the thumb)
Spleen (left side halfway down below the ring and pinkie fingers)
Liver (right halfway down below the ring and pinkie fingers)
Gall bladder (right halfway down below the space between the middle and ring fingers)
Pancreas/stomach (around the base knuckle of the thumb)

Lower Body

Ascending, transverse and descending colon (along the lower mid-palm to the rectum point just above the left wrist)
Bladder
Uterus and prostate (the lower outboard area of the palm below the thumb)
Ovaries and testes (where the wrist and the hand meet below the pinkie finger)

Combinations

The empirical evidence of reflex therapy is contained in work performed by the International Institute of Reflexology in Saint Petersburg, Florida. Below are some of the conditions and combinations of reflexes used.

Addiction and craving: (lymph, solar plexus/stomach, pituitary, spine and adrenals; plus full hand massage)
Cold and flu: (lungs, sinus, lymph, solar plexus, adrenals, and pituitary points. Plus the tips of the fingers and thumbs, two areas below the knuckle under the pointer finger, one area under the middle finger knuckle, and one mid way down from the pinkie knuckle)
Sexual energy: reflexes in men (testes, prostate and bladder). Reflexes in women (ovaries, uterus, fallopian tubes and bladder)
Back Pain: (the spine area along the edges of the thumbs; points below the thumbnail. Points along the heel of the palm; these points are not exact, tenderness in an area communicates the location of these floating points)
Mental Energy: (all points of the head, the neck, thyroid, sinuses, stomach, and intestines)
Immune System: (all lymph points at the base of each finger on the back of the hand, spleen, liver, adrenals pituitary)

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