Eggshells - Calcium Rich Food
The shell of an egg is such a common product that is readily discarded as useless. We don't view it as anything beneficial to our household. Unfortunately, this is a common misconception because it is not only beneficial as a nutritionally dense food, but It can be used for several purposes. Hungarian physician Krompeher, with a group of medics and biologists, became interested in the healthy properties of egg shells. More than 10 years of research have shown that egg shells are the ideal source of bio-available calcium (dense and well absorbed).
Egg shells have unique beneficial medicinal properties
Bone tissue is composed of calcium. Actually, human bones and teeth are very similar to an egg shell's composition. One of the benefits of egg shells is the calcium contained in the shell (93 %), the bone marrow is fulfilling its hematopoietic function better. Additionally, egg shells also contain mineral elements: magnesium, phosphorus, silicon, sodium, potassium, iron, sulfur, aluminum, etc. There are 27 elements found in the egg shells. Also the protein of a shell is composed of such essential amino acids as methionine, cysteine, lysine, isoleucine. Thus, properly prepared egg shells are the most balanced natural means to obtain calcium.
Egg shells are especially beneficial for small children because their bodies experience more intensively involved in the formation of bone tissue, which requires an uninterrupted flow of calcium. Shell's included in baby food can be beneficial to prevent rickets and anemia, which usually develops in parallel with rickets. Shell's promote activation of blood in the bone tissue.
Studies also showed accelerated healing when using the shell for treating such orthopedic diseases as congenital dislocation of a hip or osteoporosis (softening of the bones).
To use eggshells for medicinal purposes, you need to use organic eggs in order to avoid any chemicals or antibiotics.
Take egg shells and put them in boiling water for about 5 minutes. The boiling will kill any pathogens. Then, air dry the shells and grind the shells in a coffee grinder. Take a 1/2 teaspoon a day. It is important to note that Vitamin D greatly aids calcium absorption. So make sure to get enough sunlight or eat organ meats such as liver.
Why you should eat red meat
In the first part of this series of articles we looked at the history of how red meat got a bad reputation and how research has never really proved that saturated fat and dietary cholesterol cause heart disease, diabetes, or obesity. The latest study found that eating red meat from an early age will help supply people with recommended levels of vitamin and mineral intake. Red meat nutrients plays a key role in immune and cognitive health. Meat is a great source of protein, iron, zinc, phosphorus, magnesium, selenium, and B vitamins (especially B1, B3, B6, and B12). In the light of this, why do we still follow the modern nutritional guidelines and avoid these nutrients? Let's look at some of the health benefits of red meat. Meat is a rich source of vitamin B12 Vitamin B-12, or Cobalamin, is the most complex vitamin and can only be found naturally in animal products. Vitamin B-12 is needed for red blood cell formation. It helps build DNA and makes sure cells work properly. It is vital for the nervous and circulatory systems. Long term deficiency of vitamin B-12 can lead to brain and central nervous system damage. A lack of B12 damages the myelin sheath that surrounds and protect nerves. B12 deficiency can also lead to dementia, loss of memory, anemia, fatigue, weakness, loss of appetite and constipation. On average, a 150g serving of beef provides 85% of the Recommended Dietary Intake for vitamin B12. Red Meat is an excellent source of Zinc Zinc in the body contributes to the development of bone tissue, stimulates the growth and division of cells, tissue regeneration, reproductive function and brain development. Unfortunately, most people are difficient in Zinc. Zinc is an active agent responsible for triggering 100 internal enzymes that are required to metabolize food and nutrients. Our immune system depends on the presence of zinc. Zinc is actively involved in the processes of tissue regeneration, and the normal processes of DNA synthesis depends on it. Zinc found in meat plays an important role in the secretion of sexual hormones, the successful balance of amino acids and valuable vitamins. The deficiency of zinc can lead to the growth retardation and development in children. With a significant shortage of zinc comes a clear distortion of taste sensors. Deficiency in zinc also effects all metabolic processes. The immune system is weakened thus reducing resistance to infection. Zinc deficiency disturbs the normal functioning of the thymus, responsible for the formation of protective cells - lymphocytes. Low zinc content leads to dysfunction of the genital organs, and this, in turn, leads to a slowdown of puberty. The shortage of zinc in the body can lead to hair loss, loss of appetite and dermatitis. Red Meat is an excellent source of Magnesium Every organ in our body needs magnesium, and unlike trace minerals, magnesium is needed by the body in large amounts. Magnesium is a macro-mineral, which means that our bodies have to be supplied with hundreds of milligrams of magnesium every day through food. It is necessary for the proper functioning of the brain, nervous and cardiovascular systems, bone strength, muscles, kidneys, hormone-secreting glands and the liver. It performs about 300 biochemical functions. Magnesium is a cofactor of many enzymes and enzymatic reactions, including energy metabolism, the synthesis of nucleic acids and protein. Magnesium plays a vitally important role in the reactions that generate and use ATP, the fundamental unit of energy within the body’s cells. Magnesium has a stabilizing effect on membranes, it is necessary for maintaining calcium, potassium and sodium homeostasis. Magnesium also works as a cofactor in the repair of DNA damage. Magnesium deficiency can lead to chronic fatigue syndrome, diabetes, kidney disease, constipation, heart disease, sleep disorders, irritability, fatigue, hypertension, convulsions in children and an increased risk of cancer. Vitamin D Vitamin D is crucial for helping the body to absorb calcium from the foods. It's also important for the growth and maintenance of bones and teeth. Thus, it does not matter how much calcium we take, because without Vitamin D, calcium is excreted in our urine. The presence of vitamin D is also necessary for blood clotting, tissues, the work of the heart, the regulation of the activity of the nervous system. Vitamin D is also necessary in the modulation of cell growth, neuromuscular and immune function and reduction of inflammation. Iron Iron is a vital mineral because it is involved in the transportation of oxygen to your cells. It is essential for hemoglobin formation and muscle function. In addition, iron is included in the antioxidant enzymes (catalase and peroxidase), which protect cells from the ravages of oxidation. Your thyroid gland and the central nervous system can not properly work without iron. Meat is an excellent source of Iron, of which approximately 40% is heme iron. It enters your cells faster and is better absorbed by the body compared to plant based sources of iron (which contain a different form of Iron). Iron deficiency causes low immunity levels and anemia. Anemia leads to the reduction in hemoglobin, red blood cells and lymphocytes, which results in weakened immunity and a higher risk of infectious diseases. In children, iron deficiency can delay growth and mental development. Adults feel constant fatigue. Problems begin with the skin and mucous membrane, gastrointestinal tract and respiratory ways, which, may be one of the causes of dermatitis, eczema, rhinitis, gastritis, etc. Beef also contains conjugated linoleic acid (CLA). Studies have showen that linoleic acid has inhibited cancer growth in laboratory animals. Compared to chicken, beef has twice the thiamine and riboflavin, three times the iron, five times the zinc, and seven times the B12. These are just some of the reasons why you should eat red meat.
Why you should eat red meat
For some it might come as a surprise to hear that eating red meat does a body good. After all, we are told by many doctors that we need to cut down on meat consumption in order to prevent high cholesterol levels (which is a fallacy on its own, but that's another topic for a later discussion). Red meat and all saturated fats have become villains. Unfortunately, we blindly follow the mainstream nutritional approach to red meat consumption (which has no credible science behind it). And of course, when we discuss the amazing health benefits of red meat, we are talking about the grass fed kind which greatly surpasses the conventional (though even grain fed beef will provide you with health benefits). Let's look at the history of bad press for red meat. When did it all start?
It all started in the 1950s when scientists, overwhelmed with the drastic rise in heart diseases, put all the blame on saturated fats and cholesterol found in animal products. The theory behind it was called the Lipid Hypothesis which was formulated by Nikolai Anitschkow who, through experimentation (1912), showed that feeding rabbits purified cholesterol dissolved in sunflower oil could induce symptoms similar to atherosclerosis, suggesting a role for cholesterol in atherogenesisin. However, the fact that rabbits normally don't consume these foods, since they are herbivores, somehow escaped the researches. Nevertheless, this model has become a standard paradigm in research of atherosclerosis. Later on, other research tried to repeat the experiment with dogs and goats - but failed to do so since the above animals are naturally meat eaters. The lipid theory has never been proven. Moreover, inadequate protein consumption can contribute to coronary heart disease due to the loss of myocardial muscle.
In 1953, Ancel Keys, published a paper stating that saturated fats and cholesterol in the blood cause heart diseases. He conducted an epidemiological study trying to prove that high fat intake directly contributes to heart attacks. If you take a close look at the study, you will see that he tailored the data to prove his theory. First, he collected data from 22 countries but based his entire theory at the end on the data from 7 countries only. These were the countries with the highest fat intake and thus had the highest levels of heart disease. Why did he omit the rest of the countries? First of all, he approached science with an already established conclusion, and thus tailored his study to the countries that supported his theory. And the rest - contradicted the conclusion. Secondly, he didn't look for other causation. Perhaps some other factors could contribute to heart disease. He only looked at dietary fat and heart disease. In other words, one biased flawed study has promoted the most damaging movement of our time - low fat diet.
Keys Cherry-picked graph
The Result? Unhealthy people with heart diseases, obesity, cancer and mental problems that do link back to low fat diets. In 1991 Professor of Biochemistry and Medicine, George V. Mann, M.D, stated, “Saturated fat and cholesterol in the diet are not the cause of coronary heart disease. That myth is the greatest ‘scientific’ deception of the century, and perhaps any century.”
Sage is a plant that is very well known and widely used in folk medicine. The distribution of sage started in the Mediterranean during ancient times and its description can be found in many Greek and Roman physician notes. Hippocrates called sage the "sacred herb" and recommended its wide application. Actually, this is not surprising given the name sage (salvia), which comes from the Latin salvere (to be in good health).
Amazing Health Benefits of Sage
Sage leaves contain vitamins, phytoncides, essential oils, alkaloids, flavonoids, organic acids, resin, tannins and natural antioxidants. Sage has very well established anti-inflammatory, antimicrobial, blood-regenerating and general health-improving properties. Sage improves the secretory activity of the digestive tract, the secretion of gastric juice and significantly reduces sweating. The healing properties of sage were originally used for treating diseases of the gastrointestinal tract, liver, kidneys, viral infections, sore throats, bronchitis, gingivitis, mumps, polyarthritis, radiculitis, neuritis, diabetes, female related problems, skin diseases, wounds, sores, boils, burns, removal of asthma attacks, etc. Fresh sage leaves can be applied onto the skin for the treatment of skin diseases, wounds, ulcers and tumors. It is also used in cooking as a seasoning spice.
Sage Essential Oil
The composition of sage includes its essential oil which normalizes the function of the cardiovascular system, tones up the heart muscle, normalizes pressure, provides sossoudorasshiratee effect on the capillaries, relieves spasms of blood vessels and restores blood circulation of the brain. Sage is also prescribed for the treatment of vegetative dystonia, atherosclerosis, dizziness and consequences of stroke. Sage is prescribed for all types of bleeding: blood spitting, hemorrhoids and uterine bleeding.
Another interesting feature of sage - it increases the excretion of urine and removes toxins from the body and restores energy after long-term illness. It helps decrease menstrual pain for women, can cure infertility caused by hormonal problems and can also be used to stop lactation.
Traditionally, sage was used for eliminating excess sweating caused by fever, tuberculosis and the menopausal hot flashes in women. Sweating is usually reduced within half an hour after taking the sage tincture and therapeutic effect may last from 3 to 24 hours. Sage is also recommended for elderly people. It improves memory, strengthens the nervous system and reduces shaking.
Sage has extensive therapeutic properties for women as it contains women's phytohormones. Sage has rejuvenating and anti aging properties. An infusion of sage leaves and its juices helps with female infertility because it strengthens the walls of the uterus which contributes to successful implantation.
Oysters: Consuming Food rich in Omega-3 Fatty Acids
For centuries oysters have been regarded as a favorite exotic dish. They can be eaten raw or cooked. Those who consider oysters as a powerful aphrodisiac are not far from the truth... there is a lot of zinc in oysters (a mineral that stimulates the production of testosterone). Zinc, in combination with other minerals and amino acids, makes oysters one of the healthiest seafood. Oysters are valued not only for their taste, but also for their unprecedented useful properties.
What are the benefits of oysters?
Oysters belong to the molluscs family, which are low in saturated fat and rich in minerals, vitamins and omega-3 fatty acids. These acids bring considerable benefits to human health, and unlike alpha-linolenic acids (contained in vegetable products) do not increase the risk of prostate cancer. In addition, fatty acids are beneficial for the heart muscle and reduce the risk of heart disease. Omega 3 fatty acids are necessary for proper brain function, they can even be used for the therapy or prevention of mental disorders. They strengthen the immune system and are vital for nervous system and cell function. Omega-3 fats possess anti-inflammatory properties and are excellent antioxidants, which contribute to the removal of harmful substances and free radicals from the body. Scientific studies have shown that omega-3 fat can prevent and improve the condition of the eczema, allergies, asthma, Alzheimer's disease, depression and nervous diseases such as, diabetes, hyperactivity of children, psoriasis, osteoporosis, osteoarthritis, cardiovascular problems, as well as more serious diseases, for example, prostate cancer or breast cancer. Since your body is not capable of producing Omega 3, it is crucial to consume foods rich in these fatty acids.
Oyster meat is a unique biological blend of useful substances containing proteins, fats and carbohydrates.
Oysters also include vitamins A, B, C, D and a large amount of mineral salts, magnesium, calcium, phosphorus, zinc, iron, iodine, copper, sodium, potassium, chlorine, chromium, fluorine, molybdenum and Nickel.
Antioxidant substances (vitamins A and E) contained in oysters contribute to the rejuvenation of the body and the prevention of free radicals, which has a detrimental effect on the cells of the neutralized vitamin compounds. The presence of Iron and other minerals allows you to significantly improve the process of hematopoiesis, especially for people suffering from anemia.
Eating oysters helps maintain collagen levels in the skin which enables the skin to retain its elasticity and firmness while slowing the aging process.
The protein component of oysters is composed of essential amino acids, such as tyrosine which is responsible for producing proteins and aids in regulating stress and mood levels.
Chamomile tea, which is brewed from dried chamomile flower heads, is a natural remedy for stress; it calms and normalizes the nervous system. Tea is beneficial not only for adults, but also children, for whom it is recommended to drink chamomile tea before bed because of its relaxing and soothing properties. Chamomile tea has other useful properties which have been repeatedly proven in the course of epidemiological studies. Beneficial properties of chamomile are abundant due to its rich and healthy composition. This composition includes one of the most important essential oils - azulene (otherwise known as Matricaria chamomilla, Matricaria recutita,) which has anti-inflammatory and soothing properties when used as a skin healing agent.
Garlic is a powerful antibiotic
Did you know that eating a whole head of garlic a day does miracles for your body? It stimulates the immune system and normalizes your gut flora. Growing up in Russia, from an early age, I learned that garlic was to be my first aid choice whether I was getting sick or just as a preventive measure. Nobody ever questioned its powers. Garlic is a powerful natural antibiotic. It kills a very large number of different bacteria.
Garlic is widely used in folk and traditional medicine for the treatment of many diseases and ailments. The cultivation of garlic started about 5 thousand years ago. It was used by the Romans, Assyrians, Egyptians, Greeks, Jews, Arabs and many other cultures. Pythagoras called garlic "the king of spices". The earliest known references indicate that garlic was an important part of the daily diet of the Egyptians; An Egyptian manuscript from that period includes 800 drugs, of which 22 were made with garlic.
Medicinal and Healing properties of celery
Celery is often used in traditional medicine for the prevention and treatment of many diseases due to its medicinal and healing properties. In Europe, celery appeared in the XVIII century. The emergence of celery in Europe immediately was associated with all sorts of prejudices. The Romans and Greeks considered celery a sacred plant. The Egyptians considered it a symbol of sorrow and death. In the middle ages, celery was already considered as a vegetable and was named "Lunar plant" by the Greeks. Hippocrates believed that people with damaged nerves need to consume a lot of celery.
Black Currant is a nutrient superstar
Black currant is one of the most popular berries in Europe. It not only has a magnificent taste, but is also very beneficial for your health. Due to its healing properties, it is often used in natural medicine for healing and preventive purposes. Black currant surpasses all other berries in the number of vitamins, minerals and other useful substances. Black currant is a nutrient superstar. Studies have discovered that black currant berries have the ability to help prevent diabetes.
10 Healing properties of dill
Traditional medicine has always valued dill for its beneficial properties. Dill is a medicinal plant whose seeds, leaves, and twigs equally possess healing properties. Along with the tart taste and delicious aroma, dill possesses such substances as flavonoids, monoterpenes (they are able to fight cancerous tumors), amino acids, and minerals. So what exactly are the healing properties of dill?