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Soy Bean Side Effect

Mild, side effects include stomachaches, constipation, and diarrhea.

 

Soybeans also contain adequate amounts of a natural substance called purine. Consuming large amounts of purines can cause gout worse. Persons with gout should not eat a lot of soy products.

The Chinese did not eat unfermented soybeans as they did other legumes such as lentils because the soybean contains large quantities of natural toxins or "antinutrients ". First among them are potent enzyme inhibitors that block the action of trypsin and other enzymes needed for protein digestion.

These inhibitors tightly fold proteins that are not quite deactivated during ordinary cooking. They can cause severe gastric distress, reduced protein digestion and chronic deficiencies in amino acid uptake.

Soybeans also contain haemagglutinin, a clot-promoting substance that causes red blood cells to clump together.

Trypsin inhibitors and haemagglutinin are growth inhibitors. Growth-depressant compounds deactivated during the process of fermentation, so once the Chinese discovered how to ferment the soybean, they began to incorporate soy foods into their diets.

In precipitated products, enzyme inhibitors concentrate in the soaking liquid rather than in the curd. Thus, in tofu and bean curd, growth depressants reduced in quantity but not totally eliminated.

Soy also contains goitrogens - substances that depress thyroid function.

99% percentage of soy genetically modified, and it also has the highest percentages contaminations by pesticides than any other foods.

Soybeans are high in phytic acid, present in the bran or hulls of all seeds. It is a substance that can prevent the uptake of essential minerals - calcium, magnesium, copper, iron and especially zinc - in the intestinal tract.

Disadvantages of Soy Milk

Allergies

Soy as one of the most common products that cause the allergic reaction in children. Unfortunately, more and more processed food products contain some form of soy, making acquired soy allergies increasingly common.

Less Calcium

When compare soy milk with commonly used cow's milk, soy milk contains far less calcium, a vitamin crucial for nourishing bone strength. Unless the soy milk fortified with calcium, it is not an adequate substitute for cow's milk and, therefore, calcium must be found elsewhere.

Digestive Problems

Soy inhibits the enzymes needed to absorb proteins. This can cause severe gastrointestinal distress and a chronic inability to take in amino acids, which required to overall health.

Thyroid Disorders

Over-consumption of soy isoflavones can trigger a thyroid disease or worsen an existing thyroid problem. Soy foods claim that soy does not in any way contribute to an unhealthy thyroid.

Estrogen and Blood

Soy has large quantities of estrogen. Men or boys who ingest soy products experience suppression of testosterone. Soy said to reduce menopausal symptoms; no studies have gathered convincing evidence to support this claim. Soy milk linked to infertility, and giving an infant soy formula is equivalent to giving him five birth control pills per day. Soy linked to breast cancer in women. Finally, hemagglutinin causes blood clots by promoting red blood cells to the group and stick together, inhibiting oxygen and causing heart and vascular problems.

Nutrients

The nutrient-blocking characteristics of soy products, caused by phytic acid, block zinc, calcium, magnesium, copper, and iron from absorbed into the body. Zinc linked to brain function and cognitive development and functioning. When zinc not absorbed properly, it affects the immune system and causes mental breakdown and brain shrinkage. Zinc regulates the blood sugar, protein synthesis, and collagen formation in the body and for a healthy reproductive system. Soy milk also causes calcium to be leached from the bones. Soy products do encourage the absorption of aluminum, however.

Disease and Cancer

The trypsin inhibitors in soy products found to cause the enlargement of pancreas, and also linked to pancreatic cancer. Isoflavones, found in soy products, act similarly to hormones and disrupt the endocrine system, causing thyroid conditions by suppressing thyroid function. Isoflavones have even been linked to thyroid disease and cancer. Children severely affected by isoflavones.

 

 

 

Surprising Benefits of Pumpkin This large orange ball is one of nature’s nutritional powerhouses -- it’s packed with more than 100 beneficial nutrients that can improve our beauty exercise and health, including skin-protecting beta-carotenes and disease-fighting antioxidants. Here, are the main reasons this gourd’s righteousness is a gift we should indulge in all year.


Get Glowing
Pumpkin packs powerful one-two strength when it comes to skin care. It contains potent alpha hydroxy acids, a natural fruit acid that helps clear off old skin cells to reveal a radiant complexion, plus vitamin A, which helps increase the rate of cell renewal to present younger-looking with softer skin.


Defend Against Disease
One of the most nutrient-rich foods out there, pumpkin is packed with disease-fighters, usually a turbo-charged combination of carotenoids. The National Cancer Institute estimates that up to 30 percent of all cancers can be prevented by eating the right foods, such as those rich in carotene, like pumpkin (just a 1/2 cup serving satisfies twice the recommended intake of alpha-carotene and 100 percent of beta-carotene).


Up Protection
There’s a reason why mom insist we complete our carrots: Like the pumpkin, they’re loaded with beta-carotenes, an antioxidant with serious oomph. Not only is beta-carotene responsible for pumpkin’s just, deep-orange color, it also provides effective protection against free-radical damage caused by the sun’s harmful rays. Applied topically, pumpkin extract can even improve the effectiveness of sunscreen and shield skin from other environmental factors, including air pollution, stress and secondhand smoke.


Think Faster and Better
Want a no-fuss, no-muss alternative to the sometimes-awkward gourd? Try pumpkin seeds; they’re renowned for being an excellent source of zinc and omega-3 fatty acids, both of which not only help promote healthy bone density but can also improve our cognitive skills.


Erase Years
Rich in essential fatty acids, pumpkin is an effective way to diminish fine lines and wrinkles. It’s also loaded with vitamin C, which has been proved to stimulate collagen production and prevent the collapse of elastin. Pumpkins are also packed with sodium hyaluronate to hydrate and chubby skin.


Improve Oral Care Looking to upgrade our dental care?
Try a little pumpkin seed oil when cooking; it’s used effectively to help with the prevention of cavities and tooth decay.






Sea Buckthorn

Sea buckthorn primarily grows in shady areas in colder climates such as China, Russia, and Canada. Every part of the sea buckthorn plant is used for healing — the small branches, leaves, skin, pulp and seeds. It can boost your immune system, heal serious skin ailments such as eczema and radiation burns, and help to fight fatigue and boost energy.

Sea Buckthorn is full of nutrients and has a nutrient combination that increases its healing abilities.

For instance, the seeds contain high levels of antioxidants such as vitamin C and E, and flavonoids, which help to strengthen one immune system and protect one from disease, and strengthen one heart. It’s also loaded with essential fatty acids, in particular palmitoleic acid, which is a component of skin.

If one is looking for natural alternatives to the beauty products found in your local pharmacy, sea buckthorn should be at the top of your list. The essential fatty acids and antioxidants are potent skin protectors and healers.

Like the acai berry, sea buckthorn is used to treat inflammation, making it beneficial for treating skin conditions such as acne, dermatitis, or eczema. It can also heal wounds, sunburns, and improve the collagen level in skin. Sea buckthorn also mirrors acai in its ability to lower cholesterol, and improve cardiovascular function.

External Benefits of Sea Buckthorn
For thousands of years, herbalists in many parts of the world have lauded the miraculous skin healing benefits of the Sea Buckthorn plant, and it appears that more recently, many of the larger skin care companies are beginning to sit up and take notice as well.

Sea buckthorn is now a common ingredient in many brand name skin care products, especially those companies which boast an “All natural” approach to skin health and restoration.

Sea Buckthorn is a plant which grows primarily in colder climates and is widespread in areas of northern China, Russia and even parts of Canada. The plant produces a golden-orange berry which is rich in antioxidants, vitamin A, vitamin C and vitamin E, along with fatty acids and oils essential for cardiovascular and overall skin health.

The Topical Benefits of Sea Buckthorn Extract
As a topical formula, the bio-active extract of the sea buckthorn plant’s seeds, pulp and kernels has been shown to have a number of amazing benefits and is used as a dermatological application for everything from anti-aging and anti wrinkling to wound and burn healing and skin restoration.

Anti-wrinkle and Anti-aging
Those looking to attain a more youthful appearance and glow, and slow the process of natural skin aging, will benefit immensely from products containing sea buckthorn extract. Research conducted in China and across Europe shows that the extract of the sea buckthorn plant is highly effective for reducing the appearance of wrinkles, and retards the process of skin maturation to produce a noticeable anti-aging effect. Commonly used in a variety of lotions and anti-aging creams, sea buckthorn seems to improve the skin’s metabolism, and because of the high levels of vitamin E and vitamin A, deeply softens skin and makes it more resistant to both external and internal irritants. Additional internal health benefits of Sea Buckthorn can be found here.

Sun-Block and Tan Enhancer
Sea buckthorn is commonly found in both sun-block and tan-enhancing products. The extract from the sea buckthorn berry absorbs harmful ultraviolet rays and protect the skin from potentially dangerous sun exposure. Sea buckthorn oil is also very high in beta-carotene which, when used as a tan enhancer, works to naturally and gradually bronze and beautify the skin.

Wound Care and Skin Restoration
Much of the research involving the sea buckthorn berry is concentrated on its ability to heal wounds and soothe burns, along with its effectiveness in restoring the overall health of the skin. This research seems to support that sea buckthorn extract can actually promote skin cell regeneration, helping wounds to heal more rapidly, while restoring, healing and rebalancing the skin. Sea buckthorn oil is commonly found in a number of skin-healing products and is exceedingly useful in the treatment of burns, skin ulcers, acne, dermatitis and even skin cancer.

Aside from being effective in the fight against many forms of skin disease, sea buckthorn berries also help boost the immune system, and the rich levels of vitamin A and vitamin E make the extract the perfect solution in the fight against free radicals in the body which can ultimately damage the skin.

Internal Benefits of Sea Buckthorn
It’s an orange berry that has been used medicinally in Asia and Europe for hundreds of years, and its long history in traditional medicine around the world also bolsters its healthy reputation. Now, it’s the West’s turn to reap the benefits of this truly awesome fruit.

Sea buckthorn, a deciduous shrub native to the mountainous regions of China and Russia, the country remains the number one exporter of the extract, but other countries, including Canada and many European nations are producing large amounts of sea buckthorn to meet an increasing worldwide demand. China offers a number of well documented health benefits, and is rapidly gaining popularity throughout the world as a nutritional and medicinal supplement. Originally grown to help prevent soil erosion in the treeless regions of China, this powerful plant provides natural treatment solutions for a number of different conditions.

The sea buckthorn plant produces a small, orange-colored berry, rich in vitamin C, vitamin E, beta-carotene, fatty acids (omega-3, omega-6, and omega-9 oils), flavonoids, amino acids, and a number of other minerals and bio-active compounds. The extract from the pulp and seeds is available in many different forms, including juices, teas and capsule supplements.

Sea Buckthorn Benefits
Extensive research in China and Europe has uncovered a number of potential health benefits associated with the sea buckthorn plant. When used as a topical application (creams, oils and lotions), for example, sea buckthorn has been proven effective in the treatment of burns and wounds, and a number of other skin conditions. You can follow the link to discover more about the external health benefits of Sea Buckthorn. When taken internally--usually in the form of juices, teas and supplements—sea buckthorn may help to treat and prevent many dangerous conditions.

Vitamin E, Ascorbic acid, fatty acids, protein (specifically albumins and globulins) can also be found in sea buckthorn. Plus, it has bioactive substances and protein that all play a role in healing and rejuvenation. Although the level of nutrients in sea buckthorn varies depending on where it’s grown, it’s still by far one of the most nutritious fruits on the planet.

Sea buckthorn been used for over a thousand years in China to improve digestion, promote blood circulation, and relieve cough and chronic pain.

In Russia, the oil from sea buckthorn seeds is used to treat burns, eczema, frostbite, lupus, and psoriasis. Mongolians treat colitis and enterocolitis with extracts from the branches and leaves.

Sea buckthorn is commonly added to prescriptions in Indian medicine to treat metabolic, gastro-intestinal, cardiac, and blood disorders. In ancient Tibetan medicine, sea buckthorn is a remedy for cough, colds, fever, inflammation, toxicity, abscesses, colon cleansing, gynecological diseases, and tumors (mainly in esophagus and stomach).

Here we take a closer look at some of those benefits:

Cardiovascular and Cerebral
The sea buckthorn plant contains many ingredients vital to both cardiovascular and cerebral health. The oil from the seeds, which contains flavonoids and fatty acids such as omega-3 oil, helps to reduce blood fat levels, and the vitamins from the extract help to boost the immune system, which in turn helps to build stronger blood vessels.

Of the many unsaturated fatty acids contained in the sea buckthorn plant, linoleic acid helps to reduce and regulate blood pressure, while oleic acid helps to reduce and control cholesterol. This combination, according to experts, is extremely important in the prevention of heart attacks and strokes.

Gastrointestinal
Sea Buckthorn contains a number of important anti-inflammatory and anti-ulcer substances. The oil in the plant provides a protective coating to the lining of the stomach and helps to ease inflammation. The anti-inflammatory agents, such as sitosterol and usorlic acid help to prevent and contain the spread of gastric ulcers, while the oil limits and regulates the production of gastric acid.

Liver
Sea buckthorn oil can also be used in the treatment of liver cirrhosis, helping to regulate the liver enzymes, and may help to prevent liver disorders by blocking the effects of alcohol and other toxic substances.

Women’s
The anti-inflammatory and immune boosting properties of sea buckthorn plant can help combat a number of gynecological and menstrual issues in women, including, but not limited to, menstrual pain, cervical erosion, vaginitis and cervicitis.

Men’s
The vitamins and minerals found in the sea buckthorn plant work to boost the immune system and strengthen and heal mucous membranes in men, which can help ward off and treat problems with the prostate. The oil also helps to heal dry, irritated skin and helps with stress and memory difficulties.

Other Benefits
Sea buckthorn extract has a number of other internal uses, including treatment for radiation burns in cancer patients, chronic fatigue, depression, immune boosting in those prone to colds and flu, poor appetite, and regulation of the endocrine system.

In summary, sea buckthorn oil, whether taken as a juice, tea or capsule has a wide range of uses and is effective in the treatment of cardiovascular, cerebral and gastrointestinal disorders, along with helping to address many common conditions afflicting both men and women.







DISADVANTAGES OF FOOD PROCESSING

Unless we live on a farm, unlikely that we eat only unprocessed food. Nearly all food purchased in the grocery store undergoes some processing, whether it preservative to improve a product's shelf life, spray to improve the appearance of a fruit or colouring get the food look attractive. Some processing, like pasteurization, obvious benefits in reducing disease risk, while other have no benefits besides adding higher sodium or sugar content to a product to make it taste better.

 

Decreased Nutrients
Processed foods lose a fair amount of the vitamin content. This also happens with fresh foods unless eaten quickly, but freezing, canning or otherwise altering foods, so they last longer results in nutrient losses. Just growing vegetables and fruits in fertilized soil can reduce the vitamin C content in the final product. Blanching foods before freezing also removes water-soluble vitamins like B complex and vitamin C. Milling grains removes the husk, which contains most of the vitamins, while peeling fruits and vegetables can also removes vitamins that lie close to the skin's surface.

 

Links Additives
Preservatives and additives enhance flavor, and taste rarely contain any nutritive value and in some cases, causes cancer or other diseases. Sodium nitrite gives processed meats such as hot dogs and lunch meat the characteristic pink color and prevents growth of bacteria that cause botulism. However, nitrites can also make nitrosamines, chemical that may increase the risk of cancer in animals and humans.
Food Additives
Processed foods have high levels of food additives, some are harmless, but many have undesirable health effects.

What are food additives?
They are substances that food manufacturers add to a wide variety of foods to preserve the flavor or improve the taste and appearance of processed foods. Artificial food colorings, added for the purpose of making food look more attractive, also been implicated as possible cancer-causing agents. They are commonly used to prolong shelf lives, and used widely in "diet" foods which require the flavor boost.

Some additives come from natural sources, but some are highly processing substances derived from unhealthy sources such as coal tar and peroxide.

 

Coloring Agents
Most processed foods colored with synthetic or other colouring agents, based on the idea that we "eat with our eyes", most food manufactures like to enhance a colour, even if the initial food is not as colourful.

A variety of colouring agents used, including many synthetic compounds. Besides the issues of ingesting compounds that are not natural, colourings often used to improve the colour of foods that have lost colour during storage or from heat. The coloured compounds in natural foods are some of the most notable phytonutrients, however, and this loss of colour can cause a loss of nutrient value, which may be masked by the introduction of synthetic compounds.

Some of these colouring additives were found to promote hypersensitivity reactions in people, especially children. In sensitive persons, consumption of these artificial colourings been linked to ADHD (attention-deficit-hyperactivity disorder), asthma, and inflammatory skin conditions such as urticarial and atopic dermatitis.

 

Preservatives
A major problem with processed foods is the use of preservatives. The most commonly used preservatives are butylated hydroxytoluene (BHT) and sulfites.

Butylated Hydroxytoluene (BHT)
BHT is controversial in 1978, a government-sponsored review of safety data indicated that no direct toxicity observed at the permitted levels in a food however, this report also determined that more studies needed to assess the safety. Since then, BHT been shown to induce tumors in the stomach and liver in animals, when used at high levels. Again, although this allowed in foods at a low level per each food, it is one of the most common preservatives and is available in many processed foods. The amount in the best diet may be higher than the "permitted" amount per food and remains a concern by many scientists.

BHT and butylated hydroxyanisole (BHA) investigated for their ability to damage genetic material. In addition, research has shown that these compounds can rupture and remove red blood cells as well as develop symptoms of chemical sensitivity.

 

Added Fats and Sugar
Processed snack foods, dinners and side dishes mostly all contain added sugar, sodium and fats to enhance the flavor of dehydrated or frozen meals. All three associated with serious health risks: excess sodium can increase the blood pressure, excess sugar can worsen diabetes and lead to weight gain and excess fats, particularly Tran’s fats, can raise cholesterol levels and increase the risk of heart disease. Processed foods introduce high levels of salt, preservative and Tran’s fats. These are all detrimental to one diet in the levels that they are available in processed foods. Also, many processed foods stripped of their nutritional qualities during processing. Processed food has lesser dietary fibre, more salt, sugar, fat and fewer nutrients as nutrients sometimes lost during processing. The downside processed food contained lesser nutritional by lowering their nutritional values and adding chemicals and colouring which can cause cancer or obesity. Processed foods at the top of the food pyramid for a reason: they are dangerous and should be consumed in small quantities. That the high availability, of processed foods, directly conflicts with the nutritional recommendations but, unfortunately, people continue to enjoy eating processed foods. Consuming these foods contributes to obesity and cardiovascular disease, two of the most serious health disorders.

Sodium
Processed foods contribute as much as 75 percent of sodium in the diets. Manufacturers include sodium in their processed products because it slows the growth of bacteria and other organisms and prolongs shelf life, disguises the metallic taste of aluminum in soft drinks and canned foods, and accentuates flavor in cookies and cakes. A diet high in sodium eventually causes high blood pressure and cardiovascular complications. The beginning of grain cultivation began 12,000 years ago, which markedly changed the nutrition of humans who once hunted food and gathered fruits and vegetables. Average height decreased by several inches after grains integrated into the diet because grains produce fewer nutrients compared with other whole foods. Today, grains not only contribute significantly to the standard diet, but many of them refined, which means that manufacturers remove the outer portion than contains essential fatty acids and nutrients to extend product shelf life. These foods often provide only empty calories that contribute to obesity.

 

Contamination
Salmonella outbreaks often traced back to manufacturing plants, where contamination with the bacteria can sicken large numbers of people who eat a food product. Since many processed meats such as hamburger now contain beef from cows, a single sick cow can contaminate a large amount of processed meat.

Processed Foods
Modern diets consist of over-processed foods and lifeless foods which require little enzyme activity and contain little or no fibrous material. We are eating devitalized foods that are not fresh, with fewer nutrients.

All the natural fiber, such as grain peels, been removed in the refining stages. Because of this diet is lacking in fiber, digestion is slow, and the waste materials remain in the body longer. This sets up the right place for toxic materials to develop. Also, processed foods can accommodate large amounts of chemicals and toxins which added in the processing.

We are eating lots of chemicals like colouring agents, artificial flavors and preservatives that can make the food look attractive and taste fresher.

Even non-processed foods like fresh fruits and vegetables, dairy products, whole grains and meats frequently contain chemical residues from pesticides, herbicides, hormones and other products used to make them grow. All of these substances reduce the amount of Vitamin E available for biochemical and physiological processes.

 

Why is the food processed?
Preservatives used to extend the life of foods by controlling the spread of unwanted molds, yeast, and bacteria in food which might otherwise cause spoilage and subsequently illnesses. Most food processed and packed to stop it from going bad. Most food contains microbes which are harmless little creatures in small amounts. They can multiply rapidly if environmental conditions are right. They eat the food by breaking it down, which causes it to taste and smell awful. The microbes are dangerous in large quantities because their waste products are toxic. Preserving either kills or slows the growth of these microbes. Here, are some methods of preserving:

Drying
Drying is an ancient way of preserving foods. Dried food is hard on the outside, so microbes find it hard to penetrate. Drying does remove most of the vitamins, but can lead to a higher preference concentration.

 

Salting, Pickling & Smoking
These are the traditional ways used all over the world to preserve food. Meat covered in salt then hung to dry. This called curing. The salt draws a lot of the moisture out of the meat and also protects against microbes. Sugar used to preserve fruits. Thus, we have jam and sweet pickles. The sugar stops the microbes left after the preserve boiled from growing. Vinegar used to maintain vegetables. The vinegar retards microbe issue because it is so acidic and stops exposure to oxygen, which the microbes need to survive. Smoking involves hanging meat over wood fires and allowing the hot gas to preserve the meat. This also gives it a distinctive flavor. Most of the "smoked" products on the market today, however, have just had the "Smokey" flavors added to them.

 

Modern Methods
Various methods of food preservation, such as drying, smoking, pickling, curing and sugaring been used over the years to preserve food and prevent wastage. More recently, these procedures been replaced by other methods of preservation such as pasteurization, sterilization, irradiation, freezing, canning and the use of other chemical preservatives.

 

Freezing:
Microbes breed in hot environments. Freezing renders most of the microbes inactive. Refrigeration slows the growth of some microbes. Before food frozen, it had plunged into boiling water to drain off as many microbes as possible, so the food can stay longer.

 

Canning
Canning is a common way to preserve food. First it heated through to kill any microbes. Then it sealed in air tight cans usually lined with tin. Although some foods lose their nutrients, heating activates some (especially tinned tomatoes).

Never leave unused foods in cans as they can become contaminated with metals as food/metal oxides combine. This is not a problem when ignore the remaining contents into an air tight, non-metal container.

We should never buy dented cans or bulging cans because bacteria might be able to get in.

 

Irradiation:
This is a highly controversial use of preserving foods.

 

Pasteurization
This is the process of heating a liquid, particularly milk, in order to kill harmful bacteria without changing the rules, flavor, or nutritive value of the liquid. French chemist Louis Pasteur devised the system in 1865. Milk pasteurized by heating at a temperature of 63° C (145° F) for 30 minutes, rapidly cooling it, and then storing it at a temperature below 10° C (50° F).

 

Sterilization
The time and temperature required for the sterilization of foods influenced by several factors, including the microorganisms found on the food, the size of the container, the acidity or pH of the food, and the process of heating.

What are problems with processed foods?
Some of the various additives included in processed foods thought to have the ability to harm the body's structure and function and suggested related to the development of skin, pulmonary and psycho-behavioral conditions. Butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) currently investigated for their potential to damage genetic material and thus develop cancer. Sulfites were found to aggravate asthma (hypertext) in certain children and adults. Artificial colourings been noted to cause hypersensitivity reactions in hypersensitive persons promoting conditions such as ADHD (attention-deficit-hyperactivity disorder), asthma and skin conditions such as urticarial and atopic dermatitis. Therefore, avoiding foods that contain these and other chemical additives may significantly contribute to health.

 

Artificial Sweeteners
One of the most commonly used sweeteners is the controversial compound aspartame. Aspartame gains its case because animal studies have shown that it can lead to accumulation of formaldehyde after consumption, and one of the breakdown products of aspartame in the intestine is the toxic compound methanol. However, low levels of aspartame have not shown immediate symptoms in humans, so it presumed safe in food products.

There is a problem with this assumption, though, because so many food processed products contain aspartame, and therefore people who consume processed foods may be taking in relatively high levels of aspartame.

Few reliable data been collected to look at the level of aspartame the average person consumes and how this section may affect the health, or the long-term effects in humans. 

 

Sulfites
Sulfites are also a common preservative. Sulfites prohibited to be used in foods that supply the nutrient vitamin B1 because it can remove this vitamin. Furthermore, some people are sensitive to sulfites and respond with adverse reactions. The FDA banned the use of sulfites on fruits and vegetables in 1986 due to the reports of adverse reactions, and is still reviewing whether it should be banned from other uses. Sulfites been found to aggravate asthma in children and adults. Between five and ten percent of chronic asthmatics thought to be sulfite sensitive.

 

Pesticides
Organic foods offer a healthier alternative to conventionally grown foods, as they not grown with any of the synthetic chemical pesticides or fertilizers that suggested posing serious threats to one health. The Environmental Protection Agency considers a number of herbicides and fungicides to be potentially carcinogenic and therefore, able to cause genetic damage leading to the development of cancer and most pesticides known to cause some risk to humans. Examples of pesticides include organophosphates, organochlorines, thiocarbamates, and organ arsenic compounds.

In addition to their potential to cancer, pesticides thought to cause health threats to children, so the benefits of organic foods may be of paramount importance in safeguarding their health. Many children exposed to levels of pesticides in their food that exceed limits co nervous system which is why, they may be particularly harmful to children. In addition, some researchers believe that children and adolescents may be particularly vulnerable to the cancer-causing effects of certain pesticides since the body is more sensitive to the impact of these chemicals during periods of high growth and development.

 

Trans-Fats
Trans-fatty acids are an example of what can happen to essential nutrients when a food processed.

Also, called hydrogenated fats, these fatty acids, found in margarine, vegetable shortenings, crackers, cookies, snack foods and various other processed foods. Trans-fats produced by a chemical process in which hydrogen’s added to an unsaturated fatty acid. The food industry uses trans-fats to chemically prolong the shelf life of processed foods, such as cookies, chips, fast foods and margarine. This process changes a liquid fat to a soft solid form, like margarine, and thus increases the shelf-life for fats. In this process, however, the fatty acid molecule shifts structures to a structure that not found in the body; that is, the fats in the body occur in what called a "cis" 3-dimensional structure, and trans-fatty acids are the opposite of that, and are a "trans" structure. Chemically, they are different. They are monetarily inexpensive but harmful to long-term cardiovascular health.

The body notices this difference. Although we might be eating fat, and think that the fat will help one body's functioning, it rather is a separate structure than the one that the body needs and has a different response to these fats. Consuming trans-fats been shown to increase LDL cholesterol or bad cholesterol (the one associated with increased risk of heart disease) and lower HDL or good cholesterol, the "protective" cholesterol. So obvious is the promotion of high LDL cholesterol levels by trans-fats and the resultant association with increased risk for heart disease that the FDA been prompted to buy these trans-fats be labeled separately on foods, so consumers can see when they are available? Trans-fats have also been linked to certain cancers, including breast cancer, and labeling them will allow us to see how often they used in processed foods and let us ignore these foods.

In some cases, food processing accomplished in that it helps counteract the natural toxins in food before they consumed. A continuous diet of junk food will certainly have an impact on long term, risk of disease.

Foods such as pastured, grass fed meats, eggs and poultry, fresh organic vegetables and fruit, wild caught seafood, tropical oils, clean, raw dairy products and properly prepared nuts and grains support the development and maintenance of the muscles and organs.

Stick with these types of foods for the majority of one diet, and will go a long way toward avoiding the health problems associated with non-nutritive, processed junk foods.

Certain pesticides known neurotoxins, cause harm to the developing brain and nervous system which is why they may be particularly harmful to children. In addition, some researchers conclude that children and adolescents may be particularly vulnerable to the cancer-causing effects of certain pesticides since the body is more sensitive to the impact of these chemicals during periods of high growth and development.

 

 The energy fruit contains is the form of natural sugars. The burning of these sugars is a 'clean' process.

People are getting more conscious about nutrition and what they eat, the interest in fruit and substances that fruit contains are growing. We know it is beneficial for us, and a diet of raw fruits and vegetables can cure sickness. Even cancer can sometimes be cured by this diet, but which substances fruit contains is a mystery. Fruitarians have proven that a human being can live healthily on fruit diet alone.

 

The water in fruit

The body consists of 80% of water. So what is the food that contains 80% water, it is extremely sensible to eat food that contains water. We need to drink 8 to 12 glasses of water each day, but does not clear the body. We need to eat food that is rich in water: fruit, fruit juices and vegetables are the food that fit this definition.

 

Why is it better to eat food that contain lots of water in it?

All substances that we eats need to be digested. Meat takes about 8-10 hours to digest, while a fruit salad only takes about 30 minutes! If one extract the fruit salad and drink the juice, our body can combine the nutritive element even faster. In this way, the body can use its energy for other purposes than digesting. For example, thinking or detoxifying.

Let's take a closer look at how our body extracts energy from food.  The burning process and the sugar in fruit. Everything we eats or drinks has to be digested to obtain the energy from it.

 

Our body can extract energy from food in two ways:

  • Burning with oxygen, for sugar and fat (fruit)
  • Burning without oxygen, for proteins (meat/dairy)

 

Burning with oxygen, for sugar and fat (fruit)

The energy fruit contains is in the form of sugars (glucose). The body can easily change this glucose into energy by using oxygen. When the body burns the sugars with the help of oxygen, there are waste products produced. The waste products of this chemical reaction are water and carbon-dioxide. One body can use the water and disposes of the carbon-dioxide through the lungs by breathing. It is a remarkably quick, free and easy way to extract energy. One body does an excellent job: it extracts 50% of the energy. A combustion engine about 10 to 20%, the rest lost through heat. Fruit juice takes only about 15 minutes and raw fruit about 30 minutes to absorb!

 

Burning without oxygen, for proteins (meat/dairy)

Proteins burnt in a different way. The energy that for instance meat, milk and dairy, contain consists of proteins and animal fat. The largest part consists of proteins and the transformation of proteins into energy is more difficult and costs more energy than the conversion of sugar and fat into energy. When the body burns proteins other waste products produced than with the burning of sugars. The waste product of the burning-process without oxygen is ammonia which connected with carbon-dioxide and forms the less toxic which excreted by the kidneys it is a complicated way to extract energy.

Meat takes up to 8 or 10 hours to digest, especially when eaten in combination with potatoes. In comparison to fruit, (30 minutes) a lot of energy lost to the digestion of proteins and this means that one cannot use that energy for other things, like for thinking or the disposing of toxins for example.

 

Proteins

When it comes to fruit and vegetables people tend to say: "But what about my proteins? I need them." We knows that we needs proteins, because proteins are an essential building material for our cell. It also known that meat, dairy and eggs contain many proteins, so we eat meat, dairy and eggs for robust health.

This three arguments that prove that the human body does not require that many proteins:

  • The fruitarians
  • Babies
  • Amino acids

 

The fruitarians

The vegetarians (no meat), vegan (no animal products) and fruitarians (only fruit) do not eat food that contains many proteins. They live a healthy life without massive doses of proteins and look younger too!

Proteins are indispensable though, and the best source of protein is from the same raw fruits, and vegetables that provide all the other nutrients: vitamins, minerals, enzymes and carbohydrates. Although fruit and vegetables contain less proteins than other nutrition, about 15 to 20 times less than meat, the best way to get all these nutrients, including protein, is to eat a well-balanced selection of fresh fruits and vegetables. For the exact amount, of proteins in fruit see contents of fruit.

 

Babies

Baby is lucky enough to obtain most of the natural food it can by breast feed for the first three to twelve months of their lives. Mother milk contains not only the essential nutritional elements but also protects the baby against allergies and infections. It consists only of about 1% of proteins though proteins are the most valuable component for building cells!

Babies get lots of cells so obviously it is not necessary to achieve many proteins for the cell-building process. Fruit only consists of 1% of proteins and that is normally enough proteins for a human to obtain the amino acids required for building the cells. Fruit does not contain many proteins but has everything in it to develop fully grown humans and babies grow.

 

Amino-acids

Proteins consist of amino acids, and our body uses 20 different amino-acids. There are 8 amino-acids that the body cannot make itself. They called it essential amino-acids and the bodies have to get them through food. There are many fruits and vegetables that contain the eight essential amino acids in the fruit or vegetable.

This means that it is not necessary to consume animal products to achieve the proteins that contain the essential amino acids that the body needs.

The following fruits and vegetables contain all 8 essential amino acids:

  • Fruits: Bananas, tomatoes, cucumbers.
  • Vegetables: Potatoes, sweet potatoes, carrots (also good for the memory), corn, cabbage, cauliflower, brussels sprouts, okra, peas, summer squash and kale.

 

Fruits and Foods Nutritions (fruit food) contain many human needs of nutrition and health (health food) components, its beneficial effects for the body. Fruit has become daily meals to most people.

Fruit contains pectin, cellulose, and wood quality is dietary fiber can promote intestinal to prevent constipation, prevent entanglement colorectal cancer, conducive to a person in the of lead and other heavy metal from body discharge; reduced cholesterol of absorption; for intestinal in the of common bacteria propagation provides places and food, conducive to maintain intestinal in the of bacteria mass balance. Fruits are also rich in potassium, calcium, magnesium and other minerals that metabolic products of alkaline, call alkaline food.

Meat, fish, eggs, aquatic products, soy products and other food are the result of acidic, belonging to the acid forming foods. Only in weakly basic conditions of human metabolism will function properly.

Now people eat more food high protein, high fat and high intensity, the blood acidic, so fruit to neutralize acidic environment, maintain normal pH is of crucial significance.
One’s body needs vitamins sources in addition to the vegetable, and fruit vitamin c has a synergistic effect.

In addition, fruit, protease in promoting protein (protein foods) digestion (digested food), citrus, cherry, lemon, and other fruits of hippophae rhamnoides in the free radical scavenging effect of flavonoid compounds.

Fruits and foods nutritious play a pivotal, eating it correctly is essential.

In general rule, before breakfast fruit cocktail can both stimulate vitamin absorption, after the human gastrointestinal tract after a night of rest, the function activated, digestive function is not strong, but the body also requires fair nutrients, eat fruit for easy digestion and absorption, require for work and study activities provided by the sustenance in the morning. If take before dinner a suitable choice, is the fruit that are not so acidic, pucker taste, such as Apple (Apple foods), pears, bananas, grapes (grape food).

At 10 am in the morning, because after the tension of work and learning, carbohydrates has running out, at this time eat a fruit, the fructose and glucose can affect body absorption, to supplementary mind and body the right energy, and at this stage, the body absorption is most active, fruit high in vitamin and mineral, enhance the body metabolism. In traditional Chinese medicine: 10 am in the morning is rising Yang, spleen and stomach in the high of the day when selecting fruit at this time the lack of the spleen and stomach, more beneficial to the body to absorb. Take fruit 1 hour after meal helps in digestion, pineapple, Kiwi, Orange, Hawthorn fruit is a good choice.

Take fruit after dinner does not conducive to digestion, and remarkably easy to over eat, where sugars convert into fat accumulation in the body.

Fruit have a variety of essential vitamins, minerals, carbohydrates, fiber, protein and fat and other nutrients can develop excellent health, thus preventing disease, beauty (beauty foods) effect, is the most popular in natural health food. If one likes to eat fruit this morning, most effects to the human body, better nutrition, result in data conducive to human health.

This is because the body after a night rest gastrointestinal function activated digestive function is not strong one need variety of micronutrient supplementation eating natural digestion, and absorption of fruits and foods nutritious at this time meet the nutrients needed to work or study activities this morning.

Fruit itself had less heat effect, it belongs to the low energy food if one eat fruit first and then eat food, fruit occupies a small volume in the stomach, is conducive to reducing the amount of food to stop eating too much heat, weight control, obesity prevention has a pivotal role.

For one who needs to lose weight (weight-loss foods) eats fruits in meals than the control diet had a stronger effect. However, for people with normal weight or gaining weight, eat fruits after a meal and when varied by one’s opinion.

If one had a hearty meal, flatten the stomach heave; take one’s fruit 1-2 hours after a meal; if one look for a light meal or fatty food can eat fruit together with meal. Many people have experience, during summer eat half a watermelon daily, result in a summer down and long for meat meal. This is due to increased quick meals a lot of sugar and impact of increase in fat.

Regardless of meal after, meal before bearing in minds this-point:
First, do not eat sour taste fruit on an empty stomach, is too strong, avoid the stomach produces stimulating, may also be dissolved, and the creation of proteins in the stomach is not easy to structure.

Second, do not eat fruits immediately after a meal, this block reached in finding fruits and foods nutritious in the stomach, causing the fruit which not meant for digestion in the stomach, but the fermentation in the stomach, causing symptoms such as abdominal distention and diarrhea or constipation, worst can causes digestive disorders, also brings extra energy.

 

Correct Way to eat fruits
When to take fruit? Fruits before other foods for breakfast, lunch and dinner, are excellent because fruits are easy to digest and nutrients are easy to assimilate by the digestive tract. At an interval of time an hour before or between meals is also suitable, fruits can reach a height of efficiency. Most of fruits nutrients are water-soluble and easily absorbed, so fruit nutrient can easily be absorb in the stomach by the digestive tract. If taking fruits after meals, gastric surface here because there is other food waiting for digestion, fruit is behind the queue, not only does not meet the effects of nutrients absorbed, easily lead to disruption of digestive function.

Taking fruits before “Dinner” also have the advantage, because the same amount of fruit compared to other food calorie, low fruit calories make sense of stomach full, this will reduce calorie intake of other foods, is helpful for those who want to slim down.

To note are: some of the fruit should not be eaten on an empty stomach, such as tomatoes, Bell, such as bananas, oranges, sugarcane, lychee, because some special components, can cause gastrointestinal irritation.

When choosing fruit, select different category color fruit consumption as much as possible (containing different colors represent differences in nutrient), can obtain different nutrients!

Fruits have different functions for different color:
Purple fruit: such as blueberries, blackberries, containing anthocyanins, anti-aging.
White fruit: such as PEAR, white peach, containing sulfide, lower cholesterol.
Yellow fruit: such as citrus, grapefruit, carotene, Increase Immunity.

 

Fruit suit one Constitution
People have different physical; each fruit had its own distinct fruits quality nutritional value and medicinal value varied. A careful fruit lover, eat fruits and foods nutritious make others uncomfortable, by choosing according to one physical, so beneficial effect is twice!

Constitution classification is unique principles of traditional medicine in the world, which often heard from the cold, heat, virtual and real.

Cold Constitution: body has less body heat, hand and foot is cold, pale looking, and likes to drink hot drinks, less likely to be thirsty, even in the summer heat in the air-con area need to have a hot drink or a coat to keep warm.

Heat Constitution: have more thermal energy, one look red, burning tongue dry easily, like cold drinks; feel more comfortable in air con room during the summer.

 

Fruits and Foods Nutritious properties verse body form in Chinese medicine, Chinese believes that food for the body will have a “cold temperature and heat temperature” role. Therefore, each fruit has its “personality”.

Chinese medicine emphasizes balance, balance of yin and Yang, so a person with physical intensity eats cold food, and a person with physical partial cold normally eat warm food, principles of fruit as well.

Traditional Chinese medicine believes that fruit intensity refers to heat high density, high sugar content of fruit. Such a fruit eaten, easy to set fire, physical energy increases. Conversely, low calorie density, are rich in fiber, but remarkably little fat, sugar and fruit, are from the cold, eat such fruits; fiber and water absorb stomach capacity. If a person eats other nutritious food with less energy, not physical, become more and more afraid of cold and pale.

 

Edible Pearl Powder, the Calcium Supplement

Natural Pearls (No Human Intervention)

Natural pearls produced when the shell of a mollusk invaded by an intruder, most often a tedious parasite. The intruder makes its way into the mantle tissue of the mollusk. This tissue has unique nacre-secreting cells known as epithelial cells. These cells form a sac around the intruder (pearl sac) and begin depositing a calcium carbonate substance known as nacre. Nacre is the building block of pearls.

 

Cultured Pearls (Human Intervention)

Cultured pearls produced in both saltwater mollusks and freshwater mussels. The process involves coaxing open the shell, and in the case of saltwater mollusks, making a small incision on the reproductive organ and inserting into this incision a rounded bead made of freshwater mussel shell and a small piece of mantle tissue from a donor mollusk. The same process of natural pearl production then takes place.

In the case of cultured freshwater pearl production, incisions made to the mantle organ of the mussel, and insert a small piece of donor mantle tissue. This followed by the same process of natural pearl production.

Edible oyster does not produce pearl and the title "pearl oyster" is a misnomer. The correct technical name would be pearl mollusk.

 

Who should take Pearl Powder?

Those who love to be forever young, ageless, have fair skin, a natural approach to weight loss and those who want to take calcium.

 

What are the reasons?

One will have firm, tone and beautiful smooth, skin texture, weight loss without having to give up your favorite food (omit: sugar and carbohydrate), longevity, enhancing bone density, firm tone body muscles and increase energy levels.

 

Why use Pearl Powder?

Pearl has a natural source of calcium of more than 90%, which hard to find in any other food.

It also includes 18 amino acids such as aspartic acid, thronine, serine, methionine, Isoleucine, Alanine, Phenylanine, Arginine, Lysine, and Glutamic Acid, mucopolysaccharides, B-vitamins which the human body required, and a no protein amino acid which is extremely rare—taurin. Minerals include calcium, iron, zinc, manganese, copper, strontium, silicon, titanium and nearly 21 kinds of micro elements like selenium, germanium. Pearl also contains calcium carbonate, magnesium carbonate, calcium phosphate, ferric oxide, silica.

 

How does Pearl Powder works?

Natural calcium supplements to enhancing bone density and promote excellent health.

 

Opinion and testimonials:

When I come across Pearl Powder, my 1st priority is to have all established calcium to enhancing my bone density. Secondly it well known in ancient Chinese record the value from Pearl Powder is it gives clear skin complexion, but I get more than what I want out of taking “Pearl Powder”. Pearl Powder also helps with detoxicate and eliminate toxic substances from one body.

 

Overview of Edible Pearl Powder

Pearl powder is a finely ground powder from genuine pearls and has long been regarded as a traditional Chinese medicine of extreme reputation. According to Chinese medical literature, the use of pearl powder as an excellent tonic medicine for treating diseases and skin care cosmetics can be traced far back to over two thousand years ago. Because of its rarity and magic multifunctional properties in ancient China, pearl powder had been the most sought-after and expensive Chinese medicine but only affordable by royal families, high level officers or celebrities. According to the Chinese Pharmacopoeia, pearl been used in Chinese herbalist over 3000 years to promote health and beauty. In Qing Dynasty Empress Dowager takes Pearl Powder internally to maintain her youthful appearance.

Composition: Natural calcium (formed by completing of CaCO3 and protein) occupies more than 90%, and amino acids, minerals, micro elements occupy about 10%. Among them, the amino acids include 18 amino acids such as aspartic acid, threonine, serine, glycine and methionine which the human body required, and a no protein amino acid which is extremely rare—taurin. Minerals include calcium, iron, zinc, manganese, and nearly 21 kinds of micro-elements like selenium, germanium.

The effective components of pearl powder engage in metabolism of the human body by promoting development of new cells, supplying nutrients to skin (thus to make skin softer and smoother). Pearl powder can increase the activity of SOD, restrain synthesis of melanin (thus to make skin brighter), because SOD eliminates free radicals skin aging and wrinkles thus can be partially prevented. Natural pearl powder can also tranquilize nerves, improve sleep and dissipate fatigue.

Li Shizhen, a famous Chinese doctor in Ming Dynasty, indicated in the 46th publication of his book Compendium of Material Medical: "Pearls are salty and sweet they are cold and nonpoisonous. They can calm people's hearts down and brighten their eyes. People's faces can be reddened healthily when they apply it on the face. It can clean the skin when people apply it on their hands or feet. It cleans expectoration, eliminates facial speckles, stops diarrhea. It removes children's fever, calms them down, it eliminates poxes and poison. "Approved by modern medical research, pearls have the potent of improving sleep, slowing down aging, whitening and dispelling speckles, healing pocks, soothing the nerves and calming shocks, cleaning livers and brightening eyes, removing temperature and eliminating poison, enhancing bone density and adjusting internal secretion.

 

WHY AND HOW DOES PEARL POWDER WORK | Pearl powder is a delicate powder from quality fresh water pearls. Pearl Powder a natural consistent and easily absorbed by the skin and body. Proven safe to ingest and apply to skin directly.

Pearl powder contains about 18 amino acids and over dozen minerals. Including 10 essential amino acids necessary for the human body to improve and maintain cell nutrition. These basic building blocks of collagen and protein each has a responsibility. Deficiency of any one of the essential amino acids causes the skin to look coarse, depleted, old, and wrinkled.

Traditionally recognized benefits of using pearl powder products include Healing, skin brightening, anti-wrinkle, and sun protection. Other anti-aging benefits: Helps to stimulate cell renewal, enhance elasticity, improve circulation, calming and detoxification, protects from environmental radicals, and regulates skin discoloration and smoothie’s skin texture.

Pearl powder is a compound of crushed fresh-water pearl used for skin care and in as an agent. In Chinese medicine, it also used frequently as a relaxant. Pearl powder is a powder made from freshwater pearls, which contains numbers of amino acids and several minerals. It can also be made from saltwater pearls. It considered by proponents to help improve the appearance of the skin.

Daily takes a small dose of Pearl Powder orally. It widely used as a treatment for acne as it has a purifying effect on the skin and is suitable for sensitive skin and also effective at fading acne scars. Used internally, Pearl Powder believed to: Detoxify the system; Clean and clear the skin; Remove age and liver spots on the skin; Give the skin a younger appearance; Adjust the body energy; Calm the liver; Relieve stress from the mind; Treat sore throat; Adjust the nerve system; Regulate the metabolism; Improve eyesight; Treat insomnia; And Energize the body. When a pregnant woman or breast feeding mother taking Pearl Powder, it believed to speed up bone development and develop intelligence in babies. When used topically, 100% freshwater pearls crushed into Pearl Powder well known for keeping skin smooth, soft, and shiny looking; It also used in treatment of open sores burns, and cuts; As well as a homeopathic remedy for fever.

 

Chinese Medicine summarizes the most recognized benefits of pearl powder as follows:

Pearls believed to have a tremendous effect on the skin, it beautify complexion, improve skin appearance. (Rejuvenate skins; make skin have a tender, delicate appearance).

In regards to women’s health and beauty, Chinese empresses discovered this remarkable success when they used pearl powder on their faces 4,000 years ago. The secret pearl powder formula passed on from generation to generation by the doctors who treated the women of the emperor's palace. Only in the pearl does a rare combination of organic substances and minerals exist which, when applied topically, keep the skin smooth, soft and supple.

Pearl powder prevents pigmentation by slowing down the growth of melanin which controls the colour pigments of the skin.

Unless we live on a farm, unlikely that we eat only unprocessed food.  Some processing, like pasteurization, obvious benefits in reducing disease Nearly all food purchased in the grocery store undergoes some processing, whether it preservative to improve a product's shelf life, spray to improve the appearance of a fruit or coloring get the food look attractive.risk, while other have no benefits besides adding higher sodium or sugar content to a product to make it taste better.

 

Decreased Nutrients
Processed foods lose a fair amount of the vitamin content.

This also happens with fresh foods unless eaten quickly, but freezing, canning or otherwise altering foods, so they last longer results in nutrient losses. Just growing vegetables and fruits in fertilized soil can reduce the vitamin C content in the final product. Blanching foods before freezing also removes water-soluble vitamins like B complex and vitamin C. Milling grains removes the husk, which contains most of the vitamins, while peeling fruits and vegetables can also removes vitamins that lie close to the skin's surface.

Links Additives
Preservatives and additives enhance flavor, and taste rarely contain any nutritive value and in some cases, causes cancer or other diseases. Sodium nitrite gives processed meats such as hot dogs and lunch meat the characteristic pink color and prevents growth of bacteria that cause botulism. However, nitrites can also make nitrosamines, chemical that may increase the risk of cancer in animals and humans.

 

Food Additives
Processed foods have high levels of food additives, some are harmless, but many have undesirable health effects.

 

 

What are food additives?
They are substances that food manufacturers add to a wide variety of foods to preserve the flavor or improve the taste and appearance of processed foods. Artificial food colorings, added for the purpose of making food look more attractive, also been implicated as possible cancer-causing agents. They are commonly used to prolong shelf lives, and used widely in "diet" foods which require the flavor boost.

Some additives come from natural sources, but some are highly processing substances derived from unhealthy sources such as coal tar and peroxide.

 

Coloring Agents
Most processed foods colored with synthetic or other colouring agents, based on the idea that we "eat with our eyes", most food manufactures like to enhance a colour, even if the initial food is not as colourful. A variety of colouring agents used, including many synthetic compounds. Besides the issues of ingesting compounds that are not natural, colourings often used to improve the colour of foods that have lost colour during storage or from heat. The coloured compounds in natural foods are some of the most notable phytonutrients, however, and this loss of colour can cause a loss of nutrient value, which may be masked by the introduction of synthetic compounds.

Some of these colouring additives were found to promote hypersensitivity reactions in people, especially children. In sensitive persons, consumption of these artificial colourings been linked to ADHD (attention-deficit-hyperactivity disorder), asthma, and inflammatory skin conditions such as urticarial and atopic dermatitis.

 

Preservatives
A major problem with processed foods is the use of preservatives. The most commonly used preservatives are butylated hydroxytoluene (BHT) and sulfites.

 

Butylated Hydroxytoluene (BHT)
BHT is controversial in 1978, a government-sponsored review of safety data indicated that no direct toxicity observed at the permitted levels in a food however, this report also determined that more studies needed to assess the safety. Since then, BHT been shown to induce tumors in the stomach and liver in animals, when used at high levels. Again, although this allowed in foods at a low level per each food, it is one of the most common preservatives and is available in many processed foods. The amount in the best diet may be higher than the "permitted" amount per food and remains a concern by many scientists.

BHT and butylated hydroxyanisole (BHA) investigated for their ability to damage genetic material. In addition, research has shown that these compounds can rupture and remove red blood cells as well as develop symptoms of chemical sensitivity.

 

Added Fats and Sugar
Processed snack foods, dinners and side dishes mostly all contain added sugar, sodium and fats to enhance the flavor of dehydrated or frozen meals. All three associated with serious health risks: excess sodium can increase the blood pressure, excess sugar can worsen diabetes and lead to weight gain and excess fats, particularly Tran’s fats, can raise cholesterol levels and increase the risk of heart disease. Processed foods introduce high levels of salt, preservative and Tran’s fats. These are all detrimental to one diet in the levels that they are available in processed foods. Also, many processed foods stripped of their nutritional qualities during processing. Processed food has lesser dietary fibre, more salt, sugar, fat and fewer nutrients as nutrients sometimes lost during processing. The downside processed food contained lesser nutritional by lowering their nutritional values and adding chemicals and colouring which can cause cancer or obesity. Processed foods at the top of the food pyramid for a reason: they are dangerous and should be consumed in small quantities. That the high availability, of processed foods, directly conflicts with the nutritional recommendations but, unfortunately, people continue to enjoy eating processed foods. Consuming these foods contributes to obesity and cardiovascular disease, two of the most serious health disorders.

 

Sodium
Processed foods contribute as much as 75 percent of sodium in the diets. Manufacturers include sodium in their processed products because it slows the growth of bacteria and other organisms and prolongs shelf life, disguises the metallic taste of aluminum in soft drinks and canned foods, and accentuates flavor in cookies and cakes. A diet high in sodium eventually causes high blood pressure and cardiovascular complications. The beginning of grain cultivation began 12,000 years ago, which markedly changed the nutrition of humans who once hunted food and gathered fruits and vegetables. Average height decreased by several inches after grains integrated into the diet because grains produce fewer nutrients compared with other whole foods. Today, grains not only contribute significantly to the standard diet, but many of them refined, which means that manufacturers remove the outer portion than contains essential fatty acids and nutrients to extend product shelf life. These foods often provide only empty calories that contribute to obesity.

 

Contamination
Salmonella outbreaks often traced back to manufacturing plants, where contamination with the bacteria can sicken large numbers of people who eat a food product. Since many processed meats such as hamburger now contain beef from cows, a single sick cow can contaminate a large amount of processed meat.

 

Processed Foods
Modern diets consist of over-processed foods and lifeless foods which require little enzyme activity and contain little or no fibrous material. We are eating devitalized foods that are not fresh, with fewer nutrients.

All the natural fiber, such as grain peels, been removed in the refining stages. Because of this diet is lacking in fiber, digestion is slow, and the waste materials remain in the body longer. This sets up the right place for toxic materials to develop. Also, processed foods can accommodate large amounts of chemicals and toxins which added in the processing.

We are eating lots of chemicals like colouring agents, artificial flavors and preservatives that can make the food look attractive and taste fresher.

Even non-processed foods like fresh fruits and vegetables, dairy products, whole grains and meats frequently contain chemical residues from pesticides, herbicides, hormones and other products used to make them grow. All of these substances reduce the amount of Vitamin E available for biochemical and physiological processes.

 

 

Why is the food processed?
Preservatives used to extend the life of foods by controlling the spread of unwanted molds, yeast, and bacteria in food which might otherwise cause spoilage and subsequently illnesses. Most food processed and packed to stop it from going bad. Most food contains microbes which are harmless little creatures in small amounts. They can multiply rapidly if environmental conditions are right. They eat the food by breaking it down, which causes it to taste and smell awful. The microbes are dangerous in large quantities because their waste products are toxic. Preserving either kills or slows the growth of these microbes. Here, are some methods of preserving:

 

Drying
Drying is an ancient way of preserving foods. Dried food is hard on the outside, so microbes find it hard to penetrate. Drying does remove most of the vitamins, but can lead to a higher preference concentration.

 

Salting, Pickling & Smoking
These are the traditional ways used all over the world to preserve food. Meat covered in salt then hung to dry. This called curing. The salt draws a lot of the moisture out of the meat and also protects against microbes. Sugar used to preserve fruits. Thus, we have jam and sweet pickles. The sugar stops the microbes left after the preserve boiled from growing. Vinegar used to maintain vegetables. The vinegar retards microbe issue because it is so acidic and stops exposure to oxygen, which the microbes need to survive. Smoking involves hanging meat over wood fires and allowing the hot gas to preserve the meat. This also gives it a distinctive flavor. Most of the "smoked" products on the market today, however, have just had the "Smokey" flavors added to them.

 

Modern Methods
Various methods of food preservation, such as drying, smoking, pickling, curing and sugaring been used over the years to preserve food and prevent wastage. More recently, these procedures been replaced by other methods of preservation such as pasteurization, sterilization, irradiation, freezing, canning and the use of other chemical preservatives.

 

Freezing:
Microbes breed in hot environments. Freezing renders most of the microbes inactive. Refrigeration slows the growth of some microbes. Before food frozen, it had plunged into boiling water to drain off as many microbes as possible, so the food can stay longer.

 

Canning
Canning is a common way to preserve food. First it heated through to kill any microbes. Then it sealed in air tight cans usually lined with tin. Although some foods lose their nutrients, heating activates some (especially tinned tomatoes).

Never leave unused foods in cans as they can become contaminated with metals as food/metal oxides combine. This is not a problem when ignore the remaining contents into an air tight, non-metal container.

We should never buy dented cans or bulging cans because bacteria might be able to get in.

 

Irradiation:
This is a highly controversial use of preserving foods.

 

Pasteurization
This is the process of heating a liquid, particularly milk, in order to kill harmful bacteria without changing the rules, flavor, or nutritive value of the liquid. French chemist Louis Pasteur devised the system in 1865. Milk pasteurized by heating at a temperature of 63° C (145° F) for 30 minutes, rapidly cooling it, and then storing it at a temperature below 10° C (50° F).

 

Sterilization
The time and temperature required for the sterilization of foods influenced by several factors, including the microorganisms found on the food, the size of the container, the acidity or pH of the food, and the process of heating.

 

 

What are problems with processed foods?
Some of the various additives included in processed foods thought to have the ability to harm the body's structure and function and suggested related to the development of skin, pulmonary and psycho-behavioral conditions.

Butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) currently investigated for their potential to damage genetic material and thus develop cancer. Sulfites were found to aggravate asthma (hypertext) in certain children and adults. Artificial colourings been noted to cause hypersensitivity reactions in hypersensitive persons promoting conditions such as ADHD (attention-deficit-hyperactivity disorder), asthma and skin conditions such as urticarial and atopic dermatitis. Therefore, avoiding foods that contain these and other chemical additives may significantly contribute to health.

 

Artificial Sweeteners
One of the most commonly used sweeteners is the controversial compound aspartame. Aspartame gains its case because animal studies have shown that it can lead to accumulation of formaldehyde after consumption, and one of the breakdown products of aspartame in the intestine is the toxic compound methanol. However, low levels of aspartame have not shown immediate symptoms in humans, so it presumed safe in food products. There is a problem with this assumption, though, because so many processed products contain aspartame, and therefore people who consume processed foods may be taking in relatively high levels of aspartame. Few reliable data been collected to look at the level of aspartame the average person consumes and how this section may affect the health, or the long-term effects in humans.

 

Sulfites
Sulfites are also a common preservative. Sulfites prohibited to be used in foods that supply the nutrient vitamin B1 because it can remove this vitamin. Furthermore, some people are sensitive to sulfites and respond with adverse reactions. The FDA banned the use of sulfites on fruits and vegetables in 1986 due to the reports of adverse reactions, and is still reviewing whether it should be banned from other uses. Sulfites been found to aggravate asthma in children and adults. Between five and ten percent of chronic asthmatics thought to be sulfite sensitive.

 

Pesticides
Organic foods offer a healthier alternative to conventionally grown foods, as they not grown with any of the synthetic chemical pesticides or fertilizers that suggested posing serious threats to one health. The Environmental Protection Agency considers a number of herbicides and fungicides to be potentially carcinogenic and therefore, able to cause genetic damage leading to the development of cancer and most pesticides known to cause some risk to humans. Examples of pesticides include organophosphates, organochlorines, thiocarbamates, and organ arsenic compounds.

In addition to their potential to cancer, pesticides thought to cause health threats to children, so the benefits of organic foods may be of paramount importance in safeguarding their health. Many children exposed to levels of pesticides in their food that exceed limits co nervous system which is why, they may be particularly harmful to children. In addition, some researchers believe that children and adolescents may be particularly vulnerable to the cancer-causing effects of certain pesticides since the body is more sensitive to the impact of these chemicals during periods of high growth and development.

 

Trans-Fats
Trans-fatty acids are an example of what can happen to essential nutrients when a food processed. Also, called hydrogenated fats, these fatty acids, found in margarine, vegetable shortenings, crackers, cookies, snack foods and various other processed foods. Trans-fats produced by a chemical process in which hydrogen’s added to an unsaturated fatty acid. The food industry uses trans-fats to chemically prolong the shelf life of processed foods, such as cookies, chips, fast foods and margarine. This process changes a liquid fat to a soft solid form, like margarine, and thus increases the shelf-life for fats. In this process, however, the fatty acid molecule shifts structures to a structure that not found in the body; that is, the fats in the body occur in what called a "cis" 3-dimensional structure, and trans-fatty acids are the opposite of that, and are a "trans" structure. Chemically, they are different. They are monetarily inexpensive but harmful to long-term cardiovascular health.

The body notices this difference. Although we might be eating fat, and think that the fat will help one body's functioning, it rather is a separate structure than the one that the body needs and has a different response to these fats. Consuming trans-fats been shown to increase LDL cholesterol or bad cholesterol (the one associated with increased risk of heart disease) and lower HDL or good cholesterol, the "protective" cholesterol. So obvious is the promotion of high LDL cholesterol levels by trans-fats and the resultant association with increased risk for heart disease that the FDA been prompted to buy these trans-fats be labeled separately on foods, so consumers can see when they are available?Trans-fats have also been linked to certain cancers, including breast cancer, and labeling them will allow us to see how often they used in processed foods and let us ignore these foods.

In some cases, food processing accomplished in that it helps counteract the natural toxins in food before they consumed. A continuous diet of junk food will certainly have an impact on long term, risk of disease.

Foods such as pastured, grass fed meats, eggs and poultry, fresh organic vegetables and fruit, wild caught seafood, tropical oils, clean, raw dairy products and properly prepared nuts and grains support the development and maintenance of the muscles and organs.

Stick with these types of foods for the majority of one diet, and will go a long way toward avoiding the health problems associated with non-nutritive, processed junk foods.

Certain pesticides known neurotoxins, cause harm to the developing brain and nervous system which is why they may be particularly harmful to children. In addition, some researchers conclude that children and adolescents may be particularly vulnerable to the cancer-causing effects of certain pesticides since the body is more sensitive to the impact of these chemicals during periods of high growth and development.

Above are all the disadvantages of processed food, it is advisable to take more whole food.

Okra, also known as "lady finger" or "gumbo", is a highly nutritious green edible, pod vegetable. Botanically, this lasting flowering plant belongs to the mallow family. Okra (lady finger) has been well-accepted in diet arena due to its high alkalinity compound that helps the body to alkalinize in so many ways. Let us recall that alkaline foods are required to be part of one daily diet because over acidification of the body can lead to the underlying cause of various diseases, especially when the alkaline-acid ratio of one body drops to 3-1. Okra (lady finger) has no harmful effects to the body if reasonably eaten, fat-free, non-toxic, and non-habit forming.

Okra (lady finger) appears to have originated from the West Africa and well known for its enormous health benefits. The plant cultivated throughout the tropical and warm temperate regions of the world for its fibrous fruits or "pods". Okra (lady finger) grows most fertile and well-drained soils which support the, soil ph because it grows in soils which slightly acidic to slightly alkaline. Okra (lady finger) can stand the heat of warm weather. The immature pod of okra (lady finger) plant considered the edible part with a size of 3-5 inches long. It takes about 45-60 days to produce ready-to-harvest fruits. Internally, the pods feature small, round, mucilaginous white colored, seeds arranged in vertical rows. The pods harvested while immature and eaten as a vegetable.

Best Way to Eat Okra (Lady Finger) the highly nutritious edible green is one portion of Okra (Lady Finger) accumulates 25 calories.

It is worth remembering, to limit the consumption per serving, any excess or too much of everything in proper diet can be deleterious also for health. Eat it fresh to achieve maximum benefits of vitamins and antioxidants.

Okra (Lady Finger) is much better eating half-cooked to retain nutrients and enzymes. A simple approach in preparing okra meal is by boiling into 10 minutes in water until it becomes tender and ready to serve. Some people also fancy okra with tomatoes. Some are adding okra in their fresh green salads. If some people do not like the sliminess of okra, they can stir-fry with citrus or vinegar. To preserve the nutrients present in Okra (Lady Finger), it should be cooked as little as possible with low heat or lightly steamed. One can even eat it raw.

Okra (Lady Finger) the highly nutritious edible green powder or pounded leaves periodically added to broths and soups as it contains sodium compound.

Okra (Lady Finger) Health Benefits and How It Alkalize the Body Many people lured with the superficial production of food without bothering to see if this can provide some benefits from their health. There are also health conscious people who opted to eat the food which is best for them, regardless of what it looks and tastes like.

Okra (Lady Finger) the highly nutritious edible green counteracts many illnesses as the result of too much acid food intake.

Considered as high alkaline food, okra is a storehouse of many vitamins such as Vitamin A, B6, B9, C, fiber and folic acid. Okra (Lady Finger) also has an excellent source of potassium, magnesium, and calcium. The high content in sodium helps to replenish the sodium deficiency. Another healthy properties of Okra (Lady Finger) are the high polysaccharide (complex carbohydrate made up of sugar molecules), that can be found in pods this point for the highly sticky solution with slimy appearance.

The Vitamin C of Okra (Lady Finger), as known for its powerful antioxidant can prevent the spread of asthma symptoms. Study shows, result of taking ½ cup of cooked okra (Lady Finger) with 13 mg of vitamin C by young children with asthma experience, show significant changes on them by reducing the wheezing or panting of an asthma attack. Likewise, Vitamin C can also increase the formation of capillaries.

The high soluble and insoluble fiber found in Okra (Lady Finger) aid stabilize blood sugar, binds cholesterol and bile acid responsible in carrying toxins by the filtering liver which we need to remove. The 50% soluble fiber of Okra (Lady Finger) can effectively reduce the risk of heart attack and the other 50% of the benefits of okra decreases the risk of any cancer. The fiber works to absorb water and improves the constipation for easy removal of waste from one body. It protects the intestinal tract with its fiber compound and feeds beneficial bacteria.

On the other hand, Okra (Lady Finger) is also essential vegetable for people feeling exhausted and suffering from depression as it is common for stimulating the nervous system.

Daily calories intake must include healthy foods in the presence of enough alkaline reserves, like Okra (Lady Finger), to maintain the correct balanced, chemistry of one body. It is necessary to know what nutrients, vitamins, and minerals one get from a certain food. Otherwise, one may suffer the consequences of not knowing which are beneficial to one well-being and which health claims of manufacturers from their foods and products are true and superficial.

 

Okra (Lady Finger) Health Benefits
As part of a well-balanced diet, Okra (Lady Finger) is a nutritious food choice as a vegetable. It provides a strong alternative to most of the vegetables usually served. The low calorie count of Okra (Lady Finger) makes it an obvious choice in weight management and other significant diets. Its rich fiber content also aids in digestion by aiding smooth peristalsis and eliminating constipation.

 

Okra (Lady Finger) and Fiber
Okra (Lady Finger) soluble fiber helps to lower serum cholesterol, reducing the risk of heart disease. Okra (Lady Finger) insoluble fiber which helps to keep the intestinal tract healthy, thus reduce the risk of some forms of cancer, especially colon cancer. Colon-Rectal Cancer is the third common form of cancer and the second cause of cancer-related death in the Western world. Okra (Lady Finger) superior fiber helps to prevent diabetes and constipation. Okra is a rich source of many nutrients, including vitamins A, B6, C, iron and calcium. Half cup of cooked Okras (Lady Fingers) has close to the recommended 10% levels of vitamin B6, and folic acid demand by the body. Okra (Lady Finger) also reported being beneficial to those suffering from diabetes as it helps to stabilize the blood sugar. Some people have claimed to cure their diabetes or their health significantly improved with the daily consumption of water that been soaked with Okra (Lady Finger).

Okra (Lady Finger) seeds contain a high amount of oil which is rich in unsaturated fats such as oleic acid which is a, healthy source of fat. Found also in olive oil, avocados, almonds and cashews, oleic acid helps to lower level of cholesterol and lower blood pressure in the body.

 

Okra (Lady Finger) and Glutathione
Okra (Lady Finger) also contains glutathione, a protein molecule that naturally produced in the body. Glutathione is a powerful antioxidant that helps the body against the harmful effects of germs and bacteria that cause cancers and other diseases. It helps to improve liver, heart and lung functions and boost the immune system. The levels of glutathione produced in the body decrease as a person ages.

Since Okra (Lady Finger) has so many health benefits and if one is aware of one well-being, one should start eating Okra (Lady Finger) regularly in one diet.

Okra (Lady Finger) Nutrition Facts and Calories Okra (Lady Finger) had surprisingly few calories only has approximately 20 calories per half cup serving and contains no saturated fats or cholesterol. Also, half cup of Okra (Lady Finger) contains 22 percent of the daily value for vitamin C and 40 percent for vitamin K. Okra (Lady Finger) had vitamin A, thiamin, riboflavin, niacin, and vitamin B6, foliate, vitamin E, pantothenic acid and choline. Okra (Lady Finger) contains manganese, magnesium and calcium with small amounts of copper, zinc potassium, phosphorus and iron. In addition, Okra (Lady Finger) is an excellent source of natural plant fiber, recommended in cholesterol controlling and weight reduction programs.

 

Okra (Lady Finger) and Vitamin A
Okra (Lady Finger) contains healthy amounts of vitamin A, and flavonoid antioxidants such as beta carotenes, xanthin and lutein. It is one of the green vegetable with highest levels of these antioxidants. These compounds have antioxidant properties and are ideal for vision. Vitamin A also required for maintaining healthy mucus membranes and skin. Consumption of common vegetables and fruits rich in flavonoids helps to protect from lung and oral cavity cancers.

 

Okra (Lady Finger) and Vitamin C
Okra (Lady Finger) had excellent source of anti-oxidant vitamin, vitamin-C; provides about 36% of daily recommended levels. Consumption of foods rich in vitamin-C helps body develop immunity against infectious agents, reduce episodes of cold and cough and protects the body from harmful free radicals. The high vitamin C content of Okra (Lady Finger) aids in protecting the body from infections and virus outbreaks. A bowl of chicken gumbo soup may be the best aid for someone with a cold.

 

Okra (Lady Finger) and Folate
Fresh Okras (Lady Fingers) are a significant source of folates; provide about 22% of RDA per 100 g. Consumption of foods rich in folates, especially during the preconception period helps reduce the incidence of neural tube defects in the offspring. Pregnant women or women considering conception should include Okra (Lady Finger) in their diet because of the folate content. Eat Folate rich food before conception decreases the potential for birth defects.

 

Okra (Lady Finger) and Bones
Okra (Lady Finger) high in vitamin K content, it is a co-factor aid in blood clotting enzymes and required for the strengthening of bones. The B-complex in okra aids in protecting the nervous system as well as improving the skin, hair and nails. Okras (Lady Fingers) are also excellent source of many valuable minerals such as iron, calcium, manganese and magnesium. One simply boils the Okra (Lady Finger) sliced in the middle until it is mushy and slimy. Add a few drops of lemon juice and let it chill. When one washes the hair, cover one’s head with the mixture. Rinse with warm water and will find that having more volume and bounce in one’s hair.

Okra (Lady Finger) and Controls Blood Sugar Probably the biggest health benefit of Okra (Lady Finger) is its ability to assist in the control of blood sugar levels. The fiber and mucilage, the substance that looks like thick glue, helps with this process by regulating the absorption rate in the intestinal tract. Okra (Lady Finger)'s high fiber content is also useful for lowering blood cholesterol. This makes it a heart healthy food.

Okra (Lady Finger) on Digestive System and Constipation The rich fiber and mucilaginous content in Okra (lady finger) pods helps smooth peristalsis of digested food particles and relieve constipation condition. Okra (Lady Finger) is an excellent source of beneficial bacteria called the probiotics in the colon. Probiotics helps in the biosynthesis of vitamin B. They also assist in proliferation just like the yoghurt. Probiotics is beneficial bacteria. They not only aid in the digestion of food and the release of nutrients, they also fight fungi and harmful bacteria. It contains a number of amino acids and aids in gastrointestinal health.

 

Side Effects of Okra (Lady Finger)
There are no side effects of Okra (Lady Finger) the highly nutritious edible green excess quantities may cause a problem if one is on a blood thinner. Always consult with the doctor. Since Okra (Lady Finger) contains high amounts of vitamin K, a known clotting factor, be safe, and checking is always the smartest move.

 

Okra (Lady Finger) Health Info
Okra (Lady Finger) is an extremely useful vegetable and affordable cure, as it is available almost round the year Okra (Lady Finger) the highly nutritious edible green help to stimulate sexual vigour and reduce excessive menstrual blood. Its sweet taste, cold potency, vata-pitta pacifier nature, strength promoting aphrodisiac qualities, it is an exceptionally useful to ladies close to menopause. It also found useful in leucorrhoea and dysuria. In general, most anti-diabetic herbs increase fertility diabetes is an anti-fertility disease.

Tea prepared to use burdock leaves helps in treating indigestion, strengthening and toning the stomach, building the systems of young women, as well as treating genitourinary conditions, bladder pain, fluid retention and gout. It also helps in stimulating the eliminatory organs and treating glandular conditions, swollen glands, certain inflammatory conditions, inflammations, rheumatic conditions, liver conditions, hepatitis, jaundice, and liver problems.

Burdock tea helps in stimulating the secretion of bile. Tea prepared to use burdock leaves helps in clearing stubborn teenage acne if taken for three to four weeks.

Burdock root tea prepared in combination with dandelion root and burdock leaves found to be highly effective liver cleanser and stimulator. It helps treat respiratory tract conditions and other ailments like asthma, boils, certain cancers, eczema and fevers. It also helps neutralize and eliminate poisons from the system and aids in the treatment of sciatica, scurvy, and other skin diseases.

Tea from burdock leaves works well alone, combined with yellow dock and sarsaparilla for treating various skin conditions.

Burdock preparations use externally as a wash for abscesses, acne, all manner of swellings, boils, catarrh and hair growth. When burdock prepared in combine with blind nettle, it helps with treating scaly skin conditions, syphilis, and ulcers.

Externally, burdock leaves applied as a poultice for gouty swellings, old sores and ulcers, shrinking arteries and sinews, tumors, relieve bruises, as well as relieve inflamed surfaces in general.

 

Burdock Extract
Burdock has historically used to treat a wide range of ailments, including arthritis, diabetes, and hair loss.

Burdock is an ingredient in the standard purported cancer cure, Essiac®. Preliminary study has shown that burdock may have anti-cancer effects and increase quality of life in cancer patients.

 

Burdock Dosage for Adult
Dried root: steep 2 – 6 grams in 150 ml (2/3 of a cup) boiling water for 10 – 15 minutes then strain and drink 3 times a day; may soak a cloth in the liquid, once cooled, wrap the cloth around affected skin area or cut (known as a poultice), but do not use on open wounds.

Tincture (1:5): 2 – 8 mL 3 times per day; the tincture may applied to a cloth and wrapped around affected skin area or cut. Topical preparations of burdock used for skin problems (such as eczema) and wounds.

Burdock Possible Interactions There are no known scientific reports of interactions between burdock and conventional medications. However, we should talk to the doctor before taking burdock if we take any of the following:

Diuretics (water pills) — Burdock could produce the effect of these drugs stronger cause dehydrated. Medications for diabetes — Burdock might lower blood sugar, resulting in hypoglycemia (low blood sugar).

 

WARNING:
Interactions with Drugs Medication adjustments may be required. Burdock been associated with diuretic effects (increasing urine flow) in one human report, and in theory may cause excess fluid loss (dehydration) or electrolyte imbalances (for example, changes in potassium or sodium levels in the blood). These effects may be increased when burdock get together with diuretic drugs.

Burdock root interferes with iron absorption when taken internally. Because of its diuretic actions, burdock should not be taken during pregnancy or lactation. Burdock been shown to interact with hypoglycaemic drugs, anti-inflammatory medications and lithium treatment, when taken internally. Burdock root in large quantities may stimulate the uterus and therefore, should be used with caution during pregnancy. It recommended that pregnant and breastfeeding women to refrain from using burdock products because of its highly effective diuretic effect.

Also, in order to avoid affected by allergies and side effects of burdock root caused by interaction with other medicines or herbal remedies, talk to the health care practitioner or a specialist before starting any treatment involving burdock extracts or products.

Using this herb believed to be safe but we should avoid unwanted side effects of burdock root. Those include slow heart rate, dry mouth, extreme changes of sugar levels in blood and contamination.