April 15th, 2019
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Cold Air Sinus

Your nose gets dribbling wet when the temperature drops, but why do sniffly noses and winter or just being in a very cold air-conditioned place just seem to go together?

The cold air seems to trigger nervous system reflexes in the nose that cause glands in the nasal membranes to produce mucus; the problem may be particularly common in those with allergies.

sneeze

How the nose responds to cold air

When cold air enters the nose, it stimulates the sensory nerves within the nasal cavity to activate a process via a cholinergic reflex or pathway. It causes the vessels in the nasal cavity to expand and become engorged, leading to congestion and mucus secretion which produces a runny nose. It’s a compensatory mechanism that’s trying to maintain ideal conditions inside the nose by adding humidity and warmth while filtering the air.

Cold air affects an important defense mechanism called mucus transport. The entire respiratory system is coated with a very thin mucus blanket. Cold air stimulates an increase in mucus production. In addition, mucus (like other substances) becomes thicker in colder temperatures.

In addition to the congestion, the mucus in the nose increases and becomes thicker. This happens more in some people than in others. Thus cold air, by itself, can produce both nasal congestion and stuffiness. These can be treated with decongestants and/or antihistamines.

Are some people more sensitive to changes in air temperature?

Our bodies are designed to acclimatize to changes in air temperature. Some people are predisposed to being more sensitive to this reflex and may have stronger reactions.

You Could Be Having Skier’s Nose If Your Nose Runs When Exposed To Cold Air
A 1991 study published in the journal Annals of Allergy, Asthma and Immunology found that nearly 100 percent of skiers complained about runny noses while participating in their sport. This syndrome is called Skier’s Nose.

While a runny nose is annoying in just about any season, it’s not harmful.  If you’re really bothered by your runny nose caused by cold air, try taking an over-the-counter decongestant or avoid being exposed to very cold air, if possible.

And you can always follow mom’s advice: Before you go out in the cold, cover your nose and mouth with a scarf!  I cover my nose and mouth with a thin blanket when I sleep in my air-conditioned room and this helps with preventing the sniffles in the morning.  Air breathed through fabric will be warmer and more moist, which can cut down on those annoying drips.

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Health Issues
April 8th, 2019
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Why Drinking Too Much Tea Makes You Sick

I am a tea lover.  My favorite tea varieties are green tea, Osmanthus tea, Jasmine tea, Oolong tea, just to name a few.  Much as I love tea, I cannot drink too much of it, or drink it on an empty stomach. The repercussions are often extremely uncomfortable with such side effects as nausea, dizziness, feeling light-headed, stomach discomfort, heart palpitations and not to mention, insomnia. Thus, I always avoid drinking tea in the evening.

A woman's hands plucking tea leaves

How can excessive tea drinking cause adverse effects? It is common knowledge that wine and other alcoholic drinks can make someone drunk; unknown to some, though, this same effect can occur from overindulging in tea, causing repercussions similar to what comes from consuming too much alcohol: some of the most common effects of overindulgence in tea may be heart palpitations, irregular heart beats, tinnitus, which is a persistent ringing in the ears, or a feeling of bloating or nausea from drinking tea on an empty stomach.

How Can Excessive Consumption of Tea Cause Adverse Effects

1. Drinking tea, especially stronger varieties, on an empty stomach can cause nausea and dizziness, similar to being drunk.
2.  Tea can aggravate digestive or stomach problems such as ulcers or acid reflux.
3.  People used to drinking higher-fermented teas such as black, oolong, and pu-erh can experience these effects in greater amounts when they switch to tea of a much lower fermentation level, such as green or white.
4.  Freshly picked tea leaves can make these effects stronger, and if you are not used to drinking tea, you might be more sensitive to these effects as well. No matter what, if you drink a large amount of tea in a short period of time, you can possibly get “tea drunk”.

cup of green tea

 

How to Reduce ‘Tea Drunkenness”

1.  Never drink tea on an empty stomach
This dilutes your natural gastric acid, preventing you from digesting food as well, and the high absorbance rate of water in the tea will also cause your body to absorb caffeine more easily, causing dizziness, stress, and even weakness or tingling in your hands or feet. If you are prone to tea-drunkenness, always consume something with a high sugar content or meat before drinking tea.

2.  Avoid freshly-picked teas
First-flush tea leaves picked during the spring are usually the highest grade and therefore best quality of leaf. Because these leaves have been stored for less than a month, they often contain a much higher concentration of caffeine, active alkaloids, and other such aromatic substances than older teas might. This heightened chemical load can stimulate the central nervous system and stomach, which can cause that feeling of inebriation or illness. tBecause of this, it might be better to let the tea age for at least half a month before drinking it.

3. Drink light/diluted tea
People who seldom drink tea should keep their tea light since the excessive theophylline and caffeine contain in strong tea will both affect your mental state and physical health.

4. Never Overindulge
As with overindulgence of any kind, drinking too much tea can bring adverse consequences. Even though tea is known to have a myriad of health benefits, if you drink more than 10g of tea a day, it can irritate the stomach and esophagus lining. Hot tea presents a greater risk of this, and can also lead to the development of ulcers and acid reflux, and can increase the symptoms of GERD and IBS. Also, drinking tea that’s too hot can increase your risk of esophageal cancer.

a woman holding a cup of tea

Be sure to exercise common sense when drinking tea – don’t drink too much, allow it to cool a little before drinking, don’t drink tea that is too concentrated, and don’t drink tea that may interfere with any medication that you’re taking. Following these simple steps may help ensure that your favorite cup of tea doesn’t cause negative health effects.

If you have some health issues, always check with your healthcare provider to make sure that tea is safe for you, or if you have any questions or concerns about the side effects of tea.

When you drink tea at a proper time and in proper amounts, tea can be one of the best drinks for the health of your body and mind. Tea is extremely low in calories (provided no sugar is added to it) and by following the above guidelines you can reap the full health benefits of tea.

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Health Issues
March 21st, 2019
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Mushrooms May Reduce The Risk of Mild Brain Decline

Good news to lovers of mushrooms!

A team from the Department of Psychological Medicine and Department of Biochemistry at the Yong Loo Lin School of Medicine at the National University of Singapore (NUS) has found that seniors who consume more than two standard portions of mushrooms weekly may have 50 per cent reduced odds of having mild cognitive impairment (MCI).

A portion was defined as three quarters of a cup of cooked mushrooms with an average weight of around 150 grams. Two portions would be equivalent to approximately half a plate. While the portion sizes act as a guideline, it was shown that even one small portion of mushrooms a week may still be beneficial to reduce chances of MCI.

The six-year study, which was conducted from 2011 to 2017, collected data from more than 600 Chinese seniors over the age of 60 living in Singapore. The research was carried out with support from the Life Sciences Institute and the Mind Science Centre at NUS, as well as the Singapore Ministry of Health’s National Medical Research Council. The results were published online in the Journal of Alzheimer’s Disease on 12 March 2019.

Six commonly consumed mushrooms in Singapore were referenced in the study. They were golden, oyster, shiitake and white button mushrooms, as well as dried and canned mushrooms. However, it is likely that other mushrooms not referenced would also have beneficial effects.

The researchers believe the reason for the reduced prevalence of MCI in mushroom eaters may be down to a specific compound found in almost all varieties called Ergothioneine (ET). 

ET is a unique antioxidant and anti-inflammatory which humans are unable to synthesise on their own. But it can be obtained from dietary sources, one of the main ones being mushrooms.  A deficiency in ET may be a risk factor for neurodegeneration, and increasing ET intake through mushroom consumption might possibly promote cognitive health.

Other compounds contained within mushrooms may also be advantageous for decreasing the risk of cognitive decline. Certain hericenones, erinacines, scabronines and dictyophorines may promote the synthesis of nerve growth factors. Bioactive compounds in mushrooms may also protect the brain from neurodegeneration by inhibiting production of beta amyloid and phosphorylated tau, and acetylcholinesterase.

 

Materials provided by National University of Singapore

 

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Interesting Information, Nutritional Information On Food
March 11th, 2019
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Dark Chocolate Could Boost Brain Functions, Immunity And Improve Health

Fans of dark chocolate, there’s no need to feel guilty now when you indulge on your favorite snack!  It looks like you’ll reap a whole lot of health benefits from this superfood, besides boosting your brain health!

 

New studies shed light on how dark chocolate might improve our brain health and strengthen our immune system.

What is it in dark chocolate that might be beneficial?

Cocoa contains compounds called flavanols which are a type of polyphenol. Polyphenols are naturally produced by plants and so are found in plant foods such as fruit, vegetables, tea, coffee, wine, grains and chocolate.

Dark chocolate with high concentrations of cacao can have positive effects on stress levels, inflammation, mood, memory and immunity, according to two new studies.

The research presented at the Experimental Biology 2018 annual meeting in San Diego suggests chocolate with a minimum of 70% cacao can support cognitive, endocrine and cardiovascular health.

Lee Berk, main investigator on the studies and an associate dean of research affairs at Loma Linda University’s School of Allied Health Professions, said participants were given a 48-gram bar of dark chocolate at the beginning of one experiment and then ate a piece of dark chocolate every two hours they were awake, for several days.

Blood tests revealed the chocolate influenced gene activity, increased anti-inflammatory agents and increased infection-fighting cells.

The team found that eating the dark chocolate led to a beneficial increase in gamma frequency in the cerebral cortical regions of the brain, which are the areas involved in memory and sensory processing.

The study authors wrote that this superfood of 70 percent cacao enhances neuroplasticity for behavioral and brain health benefits.

Further research by Berk’s team examined how brain activity reacted to dark chocolate consumption. Gamma waves recorded by an electroencephalogram (EEG) suggested the treat could positively impact brain function, such as cognitive function and creativity, even two hours after eating it.

These studies show us that the higher the concentration of cacao, the more positive the impact on cognition, memory, mood, immunity, and other beneficial effects.

 

dark chocolate

 

High in Antioxidants
In another study, it was found that cocoa contained more antioxidants than other fruits they tested, including some antioxidant powerhouses like blueberries and Acai berries!

Dark Chocolate May Help Lower Cholesterol
Studies have shown that consumption of cocoa can reduce levels of “bad” cholesterol (LDL) and raise levels of “good” cholesterol, potentially lowering your risk of cardiovascular disease.

Dark chocolate improves several important risk heart disease risk factors. It lowers lipid profiles and platelet reactivity, lowers the susceptibility of bad LDL to oxidative damage, while increasing good HDL.

Conclusion
Dark chocolate is high in calories (150-170 calories per ounce) and can contribute to weight gain if eaten in excess.  Obviously, if you eat tons you won’t be doing any good for your health, but eating chocolate in moderation can have some positive health benefits.  To keep weight in check, limit portions to 1 ounce of dark chocolate daily, or about 150 calories.

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Nutritional Information On Food
March 6th, 2019
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Unsweetened Cocoa Effective For Cholesterol Improvements

Good news to cocoa lovers! Consuming cocoa in dark chocolate or cocoa powder is a powerful and delightful way to reduce your risk of heart disease, stroke, and prediabetes.  And this is backed by scientific researches.

Chocolate’s polyphenols, particularly its flavanols, act in numerous ways to influence the health of the heart and blood vessels, reducing the risk of heart attacks and strokes and other cardiovascular diseases, lowering blood pressure, and improving cholesterol levels.

cocoa benefits

Cocoa powder is produced by crushing cocoa beans and removing the fat or cocoa butter.  Today, cocoa is mostly used in the production of chocolate.  Modern research has revealed that it does indeed contain important compounds that can benefit your health.

Cocoa is one of the richest sources of polyphenols. It’s especially abundant in flavanols, which have potent antioxidant and anti-inflammatory effects.

Polyphenols are naturally occurring antioxidants found in foods like fruits, vegetables, tea, chocolate and wine. They have been linked to numerous health benefits, including reduced inflammation, better blood flow, lower blood pressure and improved cholesterol and blood sugar levels.

However, processing and heating cocoa can cause it to lose its beneficial properties. It’s also often treated with alkaline to reduce bitterness, which results in a 60% decrease in flavanol content.  So while cocoa is a great source of polyphenols, not all products containing cocoa will provide the same benefits.

In a study conducted by the US National Library of Medicine, National Institutes of Health, it was reported that regular consumption of cocoa powder with milk increases HDL cholesterol and reduces oxidized LDL levels in subjects at high-risk of cardiovascular disease.

Groundbreaking results, published in The American Journal of Clinical Nutrition, confirmed what many studies had previously concluded—that chocolate and cocoa have statistically significant effects on the following risk factors for cardiovascular disease:

    • improve the functioning of blood vessels (endothelial function)
    • reduce insulin resistance
    • reduce blood pressure
    • reduce triglycerides
    • reduce LDL cholesterol
    • increase HDL cholesterol

What Type of Chocolate Offers Cocoa Benefits?

Generally, the darker the chocolate, the greater the health benefits; dark chocolate contains higher levels of flavonoids, which are a class of antioxidants that can protect our cells from damage and reduce inflammation.

The type of chocolate/cocoa used in the studies included cocoa drinks, dark chocolate, and cocoa supplements. The total amount of chocolate and cocoa per day varied considerably between studies. Some of the chocolate and cocoa in the studies were “enriched” with extra flavanols, some was not. Generally, the higher the flavanol levels, the better the outcomes. But at least some studies show that plain dark chocolate is just as effective in terms of blood vessel health as the special chocolate/cocoa enhanced with extra flavanols.

dark chocolate and cocoa beans on a table

 

So what kinds of or how much dark chocolate or cocoa do you need to consume in order to reap substantial cocoa benefits? At this point, no one knows exactly. But many researchers and clinicians agree that you do not need to buy the special flavanol-enriched chocolate or cocoa. Regular dark chocolate of at least 70 percent cocoa or cocoa powder, preferably organic and fair trade, will likely do just fine. As for how much to eat, around 40 to 50 grams (about 1.5 to 2 ounces) of dark chocolate (70 to 85 percent cocoa) roughly coincides with the amounts associated with therapeutic effects in studies.  However, even just a small square of dark chocolate 2 to 3 times a week is beneficial for heart health. Besides dark chocolate, you can also increase your intake of other flavanol-rich foods like tea and berries for additional benefits.

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Health Issues, Interesting Information
February 22nd, 2019
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Pistachio Health Benefits

Pistachios are the colorful nut, owing their green, yellow, and purple-red colors to the antioxidants and polyphenols found in the kernels and skins. It’s easy to spot the good nutrition provided by pistachios: their true colors shine through in their green and yellow kernels, and their purple and red skins.

Pistachio is one of the lowest-fat, lowest-calorie nuts and they have a shell, which helps slow down your snacking.

As the only nut to contain any significant amounts of lutein and zeaxanthin, pistachios are the eye-friendliest of snack nuts. They provide lutein and zeaxanthin and also pack in significant amounts of vitamin E. The mono and polyunsaturated fats in pistachios also help boost the absorption of carotenoids. In fact, a study found that those who added pistachios to their diet significantly boosted levels of lutein.

Pistachios: all the polyphenols, not all the fat

Here are five reasons why pistachios can boost your health:

1.  They have nutrients such as vitamin B6, which promotes blood flow by helping to carry oxygen through the bloodstream to cells. Vitamin B6 also promotes immune and nervous system health.

2.  They have plant-based compounds that act as antioxidants, including vitamin E, polyphenols and the carotenoids lutein and zeaxanthin. Two of these antioxidants, not found in other nuts, have been linked to a decrease in the risk of developing macular degeneration.

3.  They support healthy cholesterol levels. Pistachios have 13 grams of fat per serving, the majority of which (11.5 grams) comes from heart-healthy monounsaturated and polyunsaturated fats. Studies have shown that adding pistachios to a healthy diet may help to lower levels of oxidized-LDL (bad) cholesterol This is because of the nut’s high level of monounsaturated fat, which has been shown to reduce the levels of LDL cholesterol.

4.  Beneficial for gut health. All nuts are rich in fiber, which encourages a healthy digestive system by moving food through the gut and preventing constipation.A type of fiber called prebiotics may also feed the good bacteria in the gut. Feeding the good bacteria helps them multiply and “crowd out” harmful bacteria.

According to a small, 2012 study, eating pistachios may increase the levels of beneficial bacteria in the gut. In the study, volunteers ate a standard diet with either 0 ounces, 1.5 ounces, or 3 ounces of pistachios or almonds.

Researchers collected stool samples and found that people who ate up to 3 ounces of pistachios daily showed an increase in potentially helpful gut bacteria, much more so than those who ate almonds.

5.  Good for blood sugar balance.  Pistachios have a low glycemic index, so they do not cause a sharp rise in blood sugar after someone has eaten them.In a small study of 10 people, eating pistachios reduced high blood sugar when eaten with a carbohydrate-rich meal, such as white bread. The researchers suggest that this is one of the ways that nuts lower the risk of diabetes.For people with diabetes, another study suggests that eating pistachios as a snack is beneficial for blood sugar levels, blood pressure, obesity, and inflammation markers.

Pistacchio di Bronte.jpg

Pistachios are a great-tasting, fun, and healthy snack with protein, fiber, and antioxidants. A naturally cholesterol-free food, 90-percent of the fat in pistachios is the healthy unsaturated type. A one-ounce serving of pistachios equals 49 nuts, which is more nuts per serving than any other snack nut. Be sure to color your plate with pistachios!

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Nutritional Information Of Nuts
February 11th, 2019
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Moringa Health Benefits

I’ve recently added organic moringa leaf powder into my diet. As the powder is bitter and has the taste of raw leaves,  I sprinkle about half a teaspoon of  powder into my coffee every other morning to mask the taste.  Moringa leaf powder does wonders in helping me ‘evacuate’ every morning.

Moringa tastes like a mix between horseradish and asparagus.  It might not have the most appealing flavor, but it’s a supplement with one of the the richest supplies of vital nutrients in the world, which makes the off-putting taste worth it.

Moringa is a nutrient-dense plant that is rich in vitamins, calcium, iron and essential amino acids. It has many healthful compounds that can benefit the body in a number of ways.  Widely known as “drumstick tree” in India, moringa goes by different names in different countries and regions.  The tree is native to India but also grows in Asia, Africa, and South America.

 

10 Incredible Health Benefits of Moringa Seeds

 

Moringa has been used for centuries due to its medicinal properties and health benefits. It also has antifungal, antiviral, antidepressant, and anti-inflammatory properties.

Moringa contains many healthful compounds such as:

  • vitamin A
  • vitamin B1 (thiamine)
  • B2 (riboflavin)
  • B3 (niacin), B-6
  • folate and ascorbic acid (vitamin C)
  • calcium
  • potassium
  • iron
  • magnesium
  • phosphorus
  • zinc

It is also extremely low in fats and contains no harmful cholesterol.

Moringa benefits - Dr. Axe

 

To date, over 1,300 studies, articles and reports have focused on moringa benefits and this plant’s healing abilities that are important in parts of the world that are especially susceptible to disease outbreak and nutritional deficiencies. Research shows that just about every part of the moringa plant can be utilized in some way, whether it’s to make a potent antioxidant tea or produce an oily substance that lubricates and nourishes the skin.

Throughout the world, moringa is used for treating such widespread conditions as:

  • inflammation-related diseases
  • cancer
  • diabetes
  • anemia
  • arthritis and other joint pain, such as rheumatism
  • allergies and asthma
  • constipation, stomach pains and and diarrhea
  • epilepsy
  • stomach and intestinal ulcers or spasms
  • chronic headaches
  • heart problems, including high blood pressure
  • kidney stones
  • fluid retention
  • thyroid disorders
  • low sex drive
  • bacterial, fungal, viral and parasitic infections
  • protects and nourishes skin

Other impressive health benefits of moringa is its ability in balancing the hormones and slowing down the effects of aging.

A 2014 study published in the Journal of Food Science and Technology tested the effects of moringa (sometimes also called “drumstick”) along with amaranth leaves (Amaranthus tricolor) on levels of inflammation and oxidative stress in menopausal adult women. Knowing that levels of valuable antioxidant enzymes get affected during the postmenopausal period due to deficiency of “youthful” hormones, including estrogen, researchers wanted to investigate if these superfoods could help slow the effects of aging using natural herbal antioxidants that balance hormones naturally.

Ninety postmenopausal women between the ages of 45–60 years were selected and divided into three groups given various levels of the supplements. Levels of antioxidant status, including serum retinol, serum ascorbic acid, glutathione peroxidase, superoxide dismutase and malondialdehyde were analyzed before and after supplementation, along with fasting blood glucose and haemoglobin levels. Results showed that supplementing with moringa and amaranth caused significant increases in antioxidant status along with significant decreases in markers of oxidative stress.

Better fasting blood glucose control and positive increases in haemoglobin were also found, which led the researchers to conclude that these plants have therapeutic potential for helping to prevent complications due to aging and natural hormonal changes.  Moringa benefits the libido as well and might work like a natural birth control compound, according to some studies.

Although it’s been used as a natural aphrodisiac to increase sex drive and performance for thousands of years, it seems to help reduce rates of conception.

How to Consume Moringa

It’s recommended that you start by taking half a teaspoon of dried moringa orally per day for three to five days, increasing your intake slowly over two weeks as you get used to its effects. Most people choose to take moringa every several days but not every single day for long duration of time, since it can can cause laxative effects and an upset stomach when overused.

Caveat

Like all supplements, the United States Food & Drug Administration (FDA) do not monitor moringa, so there might be concerns about purity or quality. It is essential to understand the validity of the claims made by the manufacturers, whether it is safe to use, and what potential side effects there may be.

There is plenty of recent research to back up the benefits as stated above, though many of the studies are still in the preliminary stages or the tests have only taken place on animals as opposed to humans, so there is plenty more to be done.

If you have a health condition, check with your doctor before you start consuming moringa.

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Nutritional Information On Vegetables
January 29th, 2019
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Health Benefits of Soursop (Graviola / Guanabana)

A few months ago, my mil bought a soursop from the market. She hardly ever buys soursops.  So do I.  I didn’t really know how to eat soursop until recently.  And now both my eldest daughter and I are hooked on soursops!

 

 

 

Guanabana, also known as soursop or graviola, is native to tropical areas of Central and South America and the Caribbean. It is part of the custard apple family and is now widely cultivated in tropical and subtropical areas worldwide, including Africa and Southeast Asia.

Guanabana (Annona muricata) is a fruit tree and member of the custard apple family (Annonaceae). The guanabana leaf has been studied extensively for its anti-cancer properties, but traditional medicine has used all parts of the tree for pain, inflammation, malaria, diabetes, and parasites.

Soursop is most known for its creamy, tangy fruit pulp. Traditional practices have used all portions of the soursop plant to treat conditions from fever to malaria.

The taste of the soursop fruit is very unique. When ripen, the pulp which tastes sweet and sour, is very creamy.  It is a delicious combination of strawberry, mango and pineapple, with other sweet and citrus notes.

A spiy green fruit growing on a tree

Soursop has many valuable nutrients, including:

Potassium
Calcium
Sodium
Copper
Iron
Magnesium

It’s High in Antioxidants

Many of the reported benefits of soursop are due to its high content of antioxidants.

Antioxidants are compounds that help neutralize harmful compounds called free radicals, which can cause damage to cells.

Some research shows that antioxidants could play a role in reducing the risk of several diseases, including heart disease, cancer and diabetes (3, 4, 5).

One test-tube study looked at the antioxidant properties of soursop and found that it was able to effectively protect against damage caused by free radicals (6).

Another test-tube study measured the antioxidants in soursop extract and showed that it helped prevent damage to cells. It also contained several plant compounds that act as antioxidants, including luteolin, quercetin and tangeretin (7).

More research is needed to determine how beneficial the antioxidants found in soursop may be to humans.

How does it work?

Soursop contains many chemicals that may be active against cancer, as well as disease-causing agents such as bacteria, viruses, and parasites.

There is some evidence that soursop may battle some types of cancer. According to 2016 in vivo and in vitro research, graviola extract was toxic against some breast cancer cell lines. In vivo means inside a living body, the opposite of in vitro.  Soursop also increased T cells. T cells are lymphocytes in the body that kill cancer cells and other damaged cells.

A 2012 in vivo and in vitro study found graviola may be beneficial against some pancreatic cancer cell lines by inhibiting cellular metabolism.

Still, researchers caution soursop alone is not enough to eradicate pancreatic tumors. It should not be used as a primary treatment. Studies are ongoing to evaluate the efficacy of graviola as an adjuvant therapy for pancreatic cancer.

 

Uses & Effectiveness

Insufficient evidence for:

An infection caused by sand fleas (leishmaniasis).
Bacterial infections.
Cancer.
Diabetes.
Causing relaxation.
Causing vomiting.
Coughs.
Emptying the bowels.
Herpes.
Inflammation of the nose and throat.
Parasitic infections.
Other conditions.

More evidence is needed to rate the effectiveness of soursop for these uses.

Possible side effects and risks

Soursop may cause nerve damage and movement problems, especially with long-term use. It may also cause serious neuropathy that leads to Parkinson-like symptoms, such as tremors or stiff muscles. If someone has Parkinson’s disease, soursop may make their symptoms worse.

Soursop may be toxic to the kidneys or liver with repeated use. People should not use soursop if they have liver or kidney problems.

Those considering using soursop should also talk to their doctor before use if they:

  • have high blood pressure or take blood pressure medications
  • have diabetes
  • are pregnant
  • are breastfeeding

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Nutritional Information of Fruits
January 17th, 2019
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JoyMix Concentrated Beetroot Juice Powder

The beautiful and bright colour of beetroots can make anyone fall in love with it, yet it is often ignored, perhaps because of its distinctive earthy taste.  Beetroot has been gaining amazing popularity as the new superfood around the world. It’s low in fat, full of powerful antioxidants, rich in Vitamin C, and helps in the absorption of iron.  Both the leaves and the roots can be eaten. While the pink root is sweet, the dark green leaves are bitter but very rich in calcium, iron and Vitamin A.

Beetroots are best enjoyed raw and uncooked as cooking may destroy most of its nutrients. You can add them in salads or easier to just juice them up.

I love eating beetroot, in all forms, whether it’s beetroot juice, salad, roast or soup.  I started to eat beetroot frequently when I was severely anemic before my fibroid removal surgery 1.5 years ago.  Beet root is rich in iron.

Preparing beetroot can be a major turnoff and hassle for some as the uneven and rough skin is a tad hard to peel off even with a fruit peeler. And the red juice splatters can be pretty messy. Busy people who are always on the go and rush may not have the time to prepare beet root for juicing, salad or soup. And this includes yours truly.  The solution to this is beet root  powder.  With beet root powder, you can include this superfood into your diet at anytime, hassle-free.

I found a good brand of concentrated beet root juice powder  from https://www.joypremix.com/ and I am so in love with it!  With such convenience, I can now drink beetroot juice whenever I feel like it and it takes just a minute to prep a refreshing beetroot beverage.

The best part is JoyMix’s red beetroot powder is odor-less, unlike red beet juice that has an earthy smell. It is easy to drink, making it ideal for children and even some adults who find the smell of beetroot distasteful.

Even Cass who does not like the taste of raw beetroot loves JoyMix beetroot powder.  She says it tastes like Ribena! I think so too.  This, you got to try it to verify it!

We like our beetroot powder mixed with Korean fruit vinegar.  I add one heap teaspoon of JoyMix beetroot juice powder and 2 tablespoons of Korean fruit vinegar into 200 ml of water and top up with lots of ice cubes to make a super refreshing and delightful drink to chillax when I feel hot after cooking in the evening.  Alycia loves to guzzle down this refreshing drink to quench thirst after working out in the gym or when she’s back from kickboxing / Muay Thai class.

I love the au naturel maroon color of the beetroot powder from JoyMix!

Excellent Mixability – The red beetroot powder from JoyMix has a very fine texture and excellent flowability to prevent caking and lump formation. It will easily dissolve in water and other liquids alike and won’t curdle. You can even mix it in flours for baking cakes and pastries.

I will surely restock my beetroot powder from JoyMix when the existing stock runs low.

JoyMix’s health food products are ISO22OOO/ HACCP certified. Muslim consumers can safely consume their products as they are HALAL CERTIFIED.

Here are some of the health benefits of beetroot:

Conditions Liver – Beetroot contains betaine that conditions liver and stimulates the production of enzymes. It detoxifies the body and makes you feel fresh and rejuvenated.

Lowers cholesterol – A 2011 study on rats found that beetroot extract lowered total cholesterol and triglycerides and increased HDL (good) cholesterol. It also reduced oxidative stress on the liver.

Lowers blood glucose – Though high in sugar, beetroot actually helps in regulating your blood sugar levels. Studies have shown that it does not lead to high glucose concentration in the blood. This simply means that the natural sugars in beetroot are released very slowly in the body and thus, prevents sudden spikes. In the form of the juice, it may actually help diabetics.

Rich in Folate – Joymix’s red beetroot powder is rich in folate that is necessary for production and differentiation of cells as well as maintenance of DNA structure. The high folate content makes it a great option for young children, teenagers, and pregnant women alike.

Reduces Blood Pressure – Betaine in beetroots reduces blood pressure by lowering homocysteine levels in the body. Joymix red beetroot powder contains high amounts of betaine that reduces the chances of high blood pressure, heart attacks, and strokes.

Great For Older Adults – Various studies have found beetroot to prevent and halt the progress of dementia in older adults. Regularly consuming beetroot juice can assist in keeping dementia at bay.

Sharpens Minds of Students – The high nutrient content of beetroot and its effect on blood flow enhances the cognitive functioning of the brain making it beneficial for students and teenagers.

Ideal For Keto and Vegetarian Diets – People who are following a keto or a vegetarian diet will find it easy to incorporate red beetroot powder to their diets as it has low calories.

Boosts Sports Performance – Beetroots have betaine which improves cardiovascular health and blood flow. It increases the rate at which oxygen reaches cells and boosts the performance of athletes and sportspersons.

May Prevent Cancer – The antioxidant betaine which is present in rich amounts in Joymix’s red beetroot powder has been found to protect the body against different types of cancer. It protects DNA structure in cells against damage, which is a primary cause of cancer.

Improves Digestive Health – Beetroot improves digestive health by stimulating the production of enzymes and HCL in the stomach. It also aids in the absorption of specific vitamins, minerals, and proteins.

Excellent for Weight Management – Joymix red beetroot powder is excellent for individuals who are focused on weight management as it contains low calories while being nutritionally dense.

Sharing is caring 🙂  Read below to get a discount on your beetroot powder!

JoyMix is now having a promotion on their health products from organic soy powder to collagen, Bentong ginger powder, macha latte powder, chia seeds, diabetic foods and of course beetroot powder.  Just key in discount code: JOYLOVE during checkout to enjoy a 10% discount on their products!

The promotion is valid from 1 January 2019 ~ 31 March 2019, so hurry and get your beetroot powder or any health products before this offer expires!

For more information on JoyMix health food products, kindly visit:
www.joypremix.com
www.facebook.com/joypremix
www.instagram.com/joymix9

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Healthy Food, Healthy Snacks, MFMSCL
January 5th, 2019
post by admin | | 0

Why Do We Have Impaired Taste When We Have A Bad Throat Or Cold?

During my bout throat infection recently, everything that I ate tasted bland. The coffee and green tea that I drank daily tasted extra bitter. The milk tasted funny and I thought that it had gone bad. Foods that are sour tasted even more sour to me. When we had lunch at a restaurant that serves healthy food, I commented that most of the dishes were tasteless but I was the only one who found the food bland. My nasal wasn’t congested but I had massive amounts of mucous in my throat, causing me to lose my voice and eventually developed a bad cough. I wondered if the change in my palate or tongue had anything to do with my bad throat.  Well, it does!

What causes impaired taste?
Having a cold, sinus infection, strep throat, or upper respiratory infection can result in a decrease in taste sensation. Water might even taste off to you when you’re feeling under the weather. Post-nasal drip is what happens when mucus drips from the back of your nose to your throat, and it’s a common cold and flu symptom. The mucus can mix with your saliva, which can affect your sense of taste and makes everything taste weird for you. Once your cold goes away, you’ll likely feel better.

Yet another reason that your sense of taste may be messed up is because your sense of smell is affected when you’re not feeling well. Your senses of smell and taste work hand-in-hand, so if you aren’t able to smell anything, your taste buds will be affected as well.

When you chew food, aromas are released that activate your sense of smell by way of a special channel that connects the roof of the throat to the nose. If this channel is blocked, such as when your nose is stuffed up by a cold or flu or you have an inflamed throat, odors can’t reach sensory cells in the nose that are stimulated by smells. As a result, you lose much of our enjoyment of flavor. Without smell, foods tend to taste bland and have little or no flavor.

Illnesses and infections
When you have a cold, sinus infection, or other illness, your body naturally releases a regulatory protein called Tumor Necrosis Factor or TNF, which is released by the immune system to help fight off inflammation due to an illness or disease. The protein is also responsible for increasing sensitivity to taste, making food extra bitter and far less appetizing, according to researchers. This protein is highly produced when people are sick and is involved in creating greater sensitivity to food taste. What makes the food taste bitter are certain chemicals in the food.

Even if water tastes gross to you when you’re sick, you should still drink as much water as you can until you’re better, and even when you’re better, you should continue to drink 8-10 glasses of 8 ounces water everyday.

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