Nutrition/Herbs/Spices/ Supplements
Sunday, August 24th, 2008
Oyster mushrooms do not taste like oysters but rather get their name from their resemblance to the shellfish. Oyster mushrooms are among the most abundant of wild mushrooms. They can be found throughout the year, most often on the trunks of dead trees.
Oyster mushrooms are the third largest cultivated mushroom. China, the world leader in Oyster production, contributes nearly 85% of the total world production of about a million tonnes.
Oyster ...
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Tuesday, July 29th, 2008
Pickled dills in plastic? Turmeric is the key to freshness.
Who knew that a spice used from ancient times as a coloring agent in foods could also keep plastic-packaged dill pickles fresh?
Unlike glass containers, plastic jars or pouches “breathe,” allowing oxygen and other gases to seep inside over time. This can eventually lead to oxidative off-flavors in pickled cucumbers.
Pickle packers would like to use more plastic packaging because it’s lighter and ...
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Friday, July 18th, 2008
The richest food sources of potassium are fruits and vegetables. People who eat large amounts of fruits and vegetables have a high potassium intake (8-11 grams/day). (National Academies Press; 2004:173-246).
Listed below are some food sources high in potassium from the USDA National Nutrient Database.
Note the potassium content in bananas compared with tomato products. "Fresh" tomatoes from the supermarket are seldom picked ripe and can take weeks, even months, to reach ...
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Friday, June 13th, 2008
Folic acid (folate) deficiency is an established risk factor for the development of certain types of cancer, cardiovascular disease, developmental defects (e.g. neural tube defects), and neurological or psychiatric disorders. Folic acid's health benefits make it a key nutrient for optimising health.
Folic acid (folate) is involved in homocysteine metabolism and inadequate folic acid has been characterized as a major cause of hyperhomocysteinaemia (higl levels of homocystein).
Although most of the adverse ...
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Thursday, June 12th, 2008
Laboratory and animal research has demonstrated anti-inflammatory, antioxidant, and anti-cancer properties of the spice turmeric and its constituent curcumin.
Alzheimer's Disease.
Curcumin, extracted from turmeric, has been shown to have antioxidant and anti-inflammatory properties and to reduce beta-amyloid and plaque burden in lab studies. Beta-amyloid is a component of the amyloid plaques that accumulate in the brains of people with Alzheimer's disease.
Cancer.
A number of animal and laboratory studies have reported anti-cancer (colon, ...
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