10 Health Benefits of Ginger
Ginger
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| Ginger |
Thursday, May 19, 2016
Secret Of Beautiful Skin
Wash Your Face Twice A Day
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| Secret Of Beautiful Skin |
Tags With: Pimple,Acne,Face,Facial,Oil Productior,Cleanses Skin,Fresh Skin
Description:
- Prevent excess oil productior.
- Removes dust and bacteria's.
- Cleanses skin
- Keep your skin fresh & clear
Food And Veggies For Weight Loss
Food And Veggies For Weight Loss
Diet By Food And Veggies
Which Fruit and Vegetables are Best for Weight Loss?
Enjoy a wide variety of fruit and vegetable types every day. Aim for five servings daily and choose a mixture of colors to ensure a good mix of nutrients. All fruit and vegetables, including fresh, frozen, canned, dried and pure juices, count towards the five daily servings.
But bear in mind that dried fruit won’t fill you up as much as a whole piece of fruit – for 100 calories you can eat an apple, a satsuma and seven strawberries (with a total weight of 250g) or around 1tbsp of raisins (with a weight of just 30g)! Plus, research shows that liquids tend to be less satiating than food, so you will probably find a whole piece of fruit fills you up more than a glass of fruit juice.
How Much Fruit and Veg Should I Eat?
One portion of fruit or veg is equivalent to 80g. Below are some examples of what counts as one portion:
- 1 apple, banana, pear, orange or other similar sized fruit
- 2 plums, satsumas, kiwi fruit or other similar sized fruit
- 1/2 a grapefruit or avocado
- 1 large slice of melon or fresh pineapple
- 3 heaped tablespoons of vegetables, beans or pulses
- 3 heaped tablespoons of fruit salad or stewed fruit
- 1 heaped tablespoon of raisins or sultanas
- 3 dried apricots
- 1 cupful of grapes, cherries or berries
- 1 dessert bowl of salad
- 1 small glass (150ml) of pure fruit juice
Tips For Celebrity Skin
Tips For Celebrity Skin
Tags With:Beautiful tips,Skin Tips,Glowing Skin,Facial Tips,Clean Face Tips.
Description:
Take Honey and apply on your face for 15 minutes and wash.
Apply Pomegranate juice daily on your face.
Take tomato And Rub on your face and leave it for 10 minutes.
Cut Orange Into 2 pieces and massage it on your skin leave it for 10minute.
Take a lot of fresh fruit and raw veg in salad.
Laugh at least 10 minutes When You are alone.
Fill your mouth with water and wash your face with cool water.
Sunglasses---merging fashion with function
Rather than considering the amount of protection that they afford, new sunglasses are often selected for their frames, the size of the lenses, or for a particular coating on the lenses. It is important to remember, however, that the most important job for sunglasses is to prevent damage to the eyes from the sun's harmful rays. Fortunately, with a little knowledge about Ultraviolet (UV) radiation and sunglasses technology, fashion does not have to take a backseat to safety.
What does UV protection indicate? The amount of UV protection is the single most important factor to consider when shopping for sunglasses. The three types of invisible high-energy UV rays are UVA, UVB, and UVC. At present, UVC waves are being blocked by the earth's ozone layer and are not a factor in causing eye damage. UVA and UVB rays are the ones that are most damaging to the eyes. Fortunately, even inexpensive sunglasses can provide complete protection against these rays. Always select sunglasses with labeling that indicates that they block "99 to 100% of UVA and UVB rays". If this is not indicated on the label, pass them up.
What other features provide help protect the eyes? In general, larger lenses provide more protection than smaller lenses. In addition, "wraparound" styles of sunglasses help prevent sunlight from reaching the eye from the sides of the glasses.
Why are some sunglasses more expensive than others? This has to do with a number of factors, such as the optical clarity of the lenses, the exclusivity of the frames, or the special coatings that are applied to the lenses. So long as they are both providing complete UV protection, however, a twenty-dollar pair of sunglasses can be just as protective as a two-hundred dollar pair. Typically, however, the more expensive brands of sunglasses, include a higher quality lens capable of producing a clearer, sharper, image with less distortion.
Does being darker mean that the lens is more protective? How deeply tinted the lenses of sunglasses has no bearing on the amount of protection that they provide. Lightly tinted sunglasses that block 99 to 100% of UV rays are more protective than a darker pair with a lower UV rating.
What about the protection provided by Transitions® sunglasses? Transition lenses are also known as "photochromic lenses" since they darken on exposure to UV light. Their manufacturer indicates that they provide 100% UV protection whether they are clear or as dark as regular sunglasses. Not all manufacturers of photochromic lenses offer complete UV protection, so be sure to check the product label.
What is the advantage of polarized glasses? Polarized glasses are best for preventing glare, particularly when near the water. That makes them particularly useful when fishing or boating. They can also prevent eyestrain from glare when driving. In most cases, polarized sunglasses also provide complete UV radiation protection, but this is worth confirming before purchasing.
Are certain lens colors better than others? As long as the lenses are providing complete protection against UV radiation, the American Academy of Ophthalmology indicates that color is a matter of personal preference. Gray, green, or brown lenses are the most popular shades of lenses for sunglasses.
What about shaded lenses? These are popular with many designer sunglasses manufacturers. They are also known as "gradient lenses", since they are permanently shaded from top to bottom or top and bottom toward the middle. This variation in tinting of the lens does not affect the UV protection and can be as protective as sunglasses with a uniform tint.
From this discussion, it becomes clear that eye protection from the sun and stylishness can co-exist. The most important issue is to make sure that the sunglasses you choose provide complete protection against UV rays. Be aware that even though contact lenses can provide some UV protection, sunglasses should be worn outside since contacts do not cover the entire eye. Also, considering the amount of time that children spend in the sun, they should wear UV-protective sunglasses also.
Sources for article:
Dental X-rays, When and Why???
X-rays done during dental visits have seemingly become a routine part of the examination. But did you know that the American Dental Association (ADA) in conjunction with the U.S. Food and Drug Administration (FDA) has developed guidelines for when and why they should be performed?
Why perform x-rays of teeth? Dental x-rays can provide valuable information to help guide the dentist in providing the best care possible. Some of the advantages to the dentist as well as to patients include:
- Being able to detect areas of decay that are not visible on oral examination
- Identifying decay occurring beneath a filling
- Finding bone loss due to gum disease
- Revealing an abscess at the root of the tooth
- Allowing certain dental problems to be addressed at an early stage
Types of dental x-rays. The three most common types of dental x-rays are the bitewing, periapical and panoramic. Of these, the bitewing is the one most often performed. The bitewing is performed by having the patient bite down on a piece of plastic with x-ray film. These x-rays are designed to primarily view the molars and specifically look for decay between the teeth. A periapical x-ray provides an image of the entire tooth from crown to root. These are particularly useful when evaluating for a cyst or abscess. Panoramic x-rays provide a view of the upper and lower teeth in a single view. This type is particularly useful in evaluating children's tooth development or for the emergence of wisdom teeth.
Key recommendations from the ADA/FDA regarding dental x-rays in adults:
- For new patients, an "individualized radiographic exam consisting of posterior bitewings with panoramic exam or posterior bitewings and selected periapical images", is considered to be appropriate.
- In a new patient with evidence of dental disease or a history of extensive dental treatment, a “full mouth intraoral radiographic exam is preferred.”
- For patients returning for dental evaluation, who have evidence of dental decay or who are at increased risk of developing cavities, a posterior bitewing exam at 6-18 month intervals" is recommended.
- In return patients with no evidence of dental decay and no increased risk of developing cavities, "posterior bitewing x-rays at 24-36 month intervals" are advised.
Factors related to an increased risk of developing dental disease. Everyone is at risk of developing tooth decay, but a number of factors increase the likelihood of developing dental caries (cavities) including:
- Poor dental hygiene
- Foods that stick to teeth for a long time such as milk or sweets.
- Inadequate fluoride intake which is typically not present in bottled water.
- Worn fillings or dental devices.
- Dry mouth due to certain medical conditions, radiation to the head or neck, and taking medications that inhibit saliva production.
- Younger or older individuals who are more prone to developing cavities
It should be noted that these are recommendations only, with the final decision on when and why to perform x-rays left up to the dentist's clinical judgement. These guidelines vary somewhat in children, adolescents or in adults who do not have teeth. The ADA/FDA guidelines also state that the dentist should have dental x-rays performed only after reviewing the patient's health history and completing a clinical examination.
Additionally, measures should be taken to minimize radiation exposure by limiting the number of images produced, using "fast" speed film, and providing patients with radiation-blocking aprons and collars when appropriate.
Sources for article:
Heartburn or Heart Attack?
Around six million people go to the emergency department each year with chest pain. In many cases, the determination has to be made as to whether the chest pain is due to a relatively minor condition or to a life-threatening process. Often this means making the distinction between heartburn (a gastrointestinal condition) and angina or heart attack (heart-related conditions), since these can all present with similar symptoms.
Heartburn, also called acid indigestion, is experienced by as many as 60 million Americans at least once a month. Heartburn is the most common symptom of gastroesophageal reflux (GERD), a disorder in which stomach acid "backs up" into the esophagus, the tube-like structure that connects the mouth to the stomach. Symptoms result when harsh stomach juices come in contact with delicate lining of the esophagus. The most common features of heartburn are:
- A painful, burning sensation just below the breastbone or ribs
- Pain that develops after eating or upon reclining
- Improvement in symptoms when taking antacids or "acid blockers"
- A sour or bitter taste in the mouth and belching
Angina is a symptom of coronary heart disease that occurs when the heart muscle is not being supplied with enough oxygen-carrying blood. It is usually described as a pressure or squeezing discomfort in the chest. This discomfort can also be felt in the arms (usually left), neck, or jaw. A heart attack (myocardial infarction) occurs when blood flow to the heart is interrupted due to complete blockage of a coronary artery. This results in death of heart muscle. The pain caused during a heart attack or from a severe heartburn episode is sometimes so similar that sophisticated equipment may be required to tell them apart. The following are symptoms typical for heart attack:
- Chest discomfort in the center of the chest that lasts for more than a few minutes, or goes away and comes back. The discomfort can feel like uncomfortable pressure, squeezing, fullness, or pain.
- Discomfort in other areas of the upper body including one or both arms, the back, neck, jaw, or stomach.
- Shortness of breath, often occurring along with chest discomfort.
- Other symptoms may include breaking out in a cold sweat, nausea, or light-headedness.
As with men, women's most common heart attack symptom is chest pain or discomfort. But instead of the classic chest discomfort women are somewhat more likely than men to experience certain "atypical" symptoms, particularly shortness of breath, nausea/vomiting, and back or jaw pain. An important distinguishing feature of coronary heart disease is that the discomfort often occurs with exertion or activity. To confound things, however, heart attack as well as heartburn may occur after eating. With severe chest pain, atypical symptoms suggestive of heart disease, or if chest pain is a new occurrence, it is best to leave the determination of the cause to the physician.
While a heart attack is a medical emergency, recurrent heartburn, particularly if associated with GERD is not entirely benign either. If left untreated, GERD can cause or contribute to a wide range of problems such as inflammation and ulcers of the esophagus (esophagitis). Some patients with esophagitis develop strictures (narrowing of the esophagus due to scar tissue) which can lead to problems swallowing food or pills. GERD can also contribute to asthma, pneumonia, hoarseness, chronic cough, abnormal functioning of larynx and dental problems. Medical attention should be sought if heartburn is associated with any of the following:
- Persistent heartburn after taking the full course of prescription or OTC medications (e.g. Prilosec, Tagamet, others)
- Severe hoarseness or wheezing
- Painful swallowing, especially with solid foods or pills
- Frequent nausea, vomiting or unanticipated weight loss
- Heartburn occurring several times a week or for more than a year
If you have warning signs of a heart attack, do not try to decide for yourself what the problem is—seek immediate medical attention. A heart attack is an emergency. Call 9-1-1 if you think you (or someone else) may be having a heart attack. Prompt treatment of a heart attack can help prevent or limit lasting damage to the heart and can prevent sudden death. Remember that although both conditions make reference to the "heart", one is primarily a painful nuisance whereas the other represents a true medical emergency.
Article sources:
Medical FACT OR FICTION
Today's Health Tip will explore the validity of several medical issues that are commonly bandied about. After reading each statement, decide whether it is true or false and then read on to learn more about the topic.
1. "Reading, sewing or doing other close work in dim light can damage your eyes."
In a survey on the topic, 71% of those polled had the misconception that eye damage would occur from reading under dim light. Additionally, 66% erroneously thought that sitting too close to a television set would cause eye damage. Reading in dim light can cause eye fatigue, but it will not cause eye damage. When you think about it, for hundreds of years, people have been reading and working under dim light, such as oil or kerosene lamps. While it is certainly preferable to perform these tasks with good lighting, aside from the fatigue that it creates, it does not do permanent damage.
2. "Eating grilled meat can cause cancer."
Eating meat grilled well done or burned has been linked to several types of cancer, including colon and pancreatic. The longer meat cooks at high temperatures, the greater the buildup of cancer-causing compounds called heterocyclic amines (HCAs) This increased risk of cancer is n
ot confined to grilled foods but is associated with pan-fried meats at high temperatures also. Grilled vegetables, even well-done, do not appear to pose the same risk as overcooked meat. You may be able to reduce your risk by precooking meats in the oven or microwave, and then finishing them on the grill for just a few minutes.
3. "Eating chocolate will give you acne"
This one has been debated back and forth for years. Previously it was believed that acne development was related to factors such as hormones, heredity, and stress. Food, including chocolate, was not thought to cause it. More recent research has found that people eating a diet with a low glycemic load (less sugar, higher fiber, etc.) were found to have healthier skin than those whose diet contained higher amounts of sugar. This has led organizations, such as the American Academy of Dermatology, to recommend avoiding food with a high glycemic index (white bread, pasta, white rice, etc.) if acne is a concern.
4. "Cracking your knuckles will give you arthritis."
There is no evidence that cracking knuckles causes damage, such as arthritis, to finger joints. There is one report in the medical literature, however, of long-standing knuckle cracking resulting in injury to ligaments that support the finger joints. Additionally, people who habitually crack their knuckles have been found to have reduced grip strength as compared to people who did not crack their knuckles.
5. "Undergoing anesthesia will cause your hair to fall out"
The great majority of people undergoing general anesthesia notice no effect on hair growth or loss. There are two situations, however, in which receiving anesthesia may cause hair loss. The first is known as "pressure alopecia"--- hair loss in a specific area due to scalp pressure from the head lying in one position during prolonged anesthesia or postoperative recovery. The second is a condition known as "telogen effluvium". This results in a more diffuse thinning of the hair on the scalp and is primarily seen following stressful events such as undergoing surgery, receiving general anesthesia or experiencing an illness with high fever.
That's all for this edition of Medical Fact and Fiction. I hope that you found this entertaining as well as educational. Stay tuned for the next episode.
Article Sources:
Safeguarding your sight, Harvard Health Publications
Chemicals in Meat Cooked at High Temperatures and Cancer Risk, National Cancer Institute
Acne, American Academy of Dermatology
Hidden Causes of Hair Loss, WebMD
FOOD
Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth.
Historically, people secured food through two methods: hunting and gathering and agriculture. Today, the majority of the food energy required by the ever increasing population of the world is supplied by the food industry.
Food safety and food security are monitored by agencies like the International Association for Food Protection, World Resources Institute, World Food Programme, Food and Agriculture Organization, and International Food Information Council. They address issues such as sustainability, biological diversity, climate change, nutritional economics, population growth, water supply, and access to food.
The right to food is a human right derived from the International Covenant on Economic, Social and Cultural Rights (ICESCR), recognizing the "right to an adequate standard of living, including adequate food", as well as the "fundamental right to be free from hunger".
Food sources
Most food has its origin in plants. Some food is obtained directly from plants; but even animals that are used as food sources are raised by feeding them food derived from plants. Cereal grain is a staple food that provides more food energy worldwide than any other type of crop. Corn (maize), wheat, and rice – in all of their varieties – account for 87% of all grain production worldwide. Most of the grain that is produced worldwide is fed to livestock.
Some foods not from animal or plant sources include various edible fungi, especially mushrooms. Fungi and ambient bacteria are used in the preparation of fermented and pickled foods like leavened bread, alcoholic drinks, cheese, pickles, kombucha, and yogurt. Another example is blue-green algae such as Spirulina. Inorganic substances such as salt, baking soda and cream of tartar are used to preserve or chemically alter an ingredient.
Plants
See also: Herb and spice
Many plants and plant parts are eaten as food and around 2,000 plant species are cultivated for food. Many of these plant species have several distinct cultivars.
Seeds of plants are a good source of food for animals, including humans, because they contain the nutrients necessary for the plant's initial growth, including many healthful fats, such as Omega fats. In fact, the majority of food consumed by human beings are seed-based foods. Edible seeds include cereals (corn, wheat, rice, et cetera), legumes (beans, peas, lentils, et cetera), and nuts. Oilseeds are often pressed to produce rich oils - sunflower, flaxseed, rapeseed (including canola oil), sesame, et cetera.
Seeds are typically high in unsaturated fats and, in moderation, are considered a health food, although not all seeds are edible. Large seeds, such as those from a lemon, pose a choking hazard, while seeds from cherries and apples contain cyanide which could be poisonous only if consumed in large volumes.
Fruits are the ripened ovaries of plants, including the seeds within. Many plants and animals have coevolved such that the fruits of the former are an attractive food source to the latter, because animals that eat the fruits may excrete the seeds some distance away. Fruits, therefore, make up a significant part of the diets of most cultures. Some botanical fruits, such as tomatoes, pumpkins, and eggplants, are eaten as vegetables. (For more information, see list of fruits.)
Vegetables are a second type of plant matter that is commonly eaten as food. These include root vegetables (potatoes and carrots), bulbs (onion family), leaf vegetables (spinach and lettuce), stem vegetables (bamboo shoots and asparagus), and inflorescence vegetables (globe artichokes and broccoli and other vegetables such as cabbage or cauliflower).
Animals
Main articles: Animal source foods and Food chain
Various raw meats
Animals are used as food either directly or indirectly by the products they produce. Meat is an example of a direct product taken from an animal, which comes from muscle systems or from organs.
Food products produced by animals include milk produced by mammary glands, which in many cultures is drunk or processed into dairy products (cheese, butter, etc.). In addition, birds and other animals lay eggs, which are often eaten, and bees produce honey, a reduced nectar from flowers, which is a popular sweetener in many cultures. Some cultures consume blood, sometimes in the form of blood sausage, as a thickener for sauces, or in a cured, salted form for times of food scarcity, and others use blood in stews such as jugged hare.
Some cultures and people do not consume meat or animal food products for cultural, dietary, health, ethical, or ideological reasons. Vegetarians choose to forgo food from animal sources to varying degrees. Vegans do not consume any foods that are or contain ingredients from an animal source.
Production
A tractor and Chaser bin
Main articles: Agriculture, Food industry and Genetically modified food
Most food has always been obtained through agriculture. With increasing concern over both the methods and products of modern industrial agriculture, there has been a growing trend toward sustainable agricultural practices. This approach, partly fueled by consumer demand, encourages biodiversity, local self-reliance and organic farming methods. Major influences on food production include international organizations (e.g. the World Trade Organization and Common Agricultural Policy), national government policy (or law), and war.
In popular culture, the mass production of food, specifically meats such as chicken and beef, has come under fire from various documentaries, most recently Food, Inc, documenting the mass slaughter and poor treatment of animals, often for easier revenues from large corporations. Along with a current trend towards environmentalism, people in Western culture have had an increasing trend towards the use of herbal supplements, foods for a specific group of people (such as dieters, women, or athletes), functional foods (fortified foods, such as omega-3 eggs), and a more ethnically diverse diet.
Several organisations have begun calling for a new kind of agriculture in which agroecosystems provide food but also support vital ecosystem services so that soil fertility and biodiversity are maintained rather than compromised. According to the International Water Management Institute and UNEP, well-managed agroecosystems not only provide food, fiber and animal products, they also provide services such as flood mitigation, groundwater recharge, erosion control and habitats for plants, birds fish and other animals.
Taste perception
Main article: Taste
Animals, specifically humans, have five different types of tastes: sweet, sour, salty, bitter, and umami. As animals have evolved, the tastes that provide the most energy (sugar and fats) are the most pleasant to eat while others, such as bitter, are not enjoyable. Water, while important for survival, has no taste. Fats, on the other hand, especially saturated fats, are thicker and rich and are thus considered more enjoyable to eat.
Sweet
Structure of sucrose
Generally regarded as the most pleasant taste, sweetness is almost always caused by a type of simple sugar such as glucose or fructose, or disaccharides such as sucrose, a molecule combining glucose and fructose. Complex carbohydrates are long chains and thus do not have the sweet taste. Artificial sweeteners such as sucralose are used to mimic the sugar molecule, creating the sensation of sweet, without the calories. Other types of sugar include raw sugar, which is known for its amber color, as it is unprocessed. As sugar is vital for energy and survival, the taste of sugar is pleasant.
The stevia plant contains a compound known as steviol which, when extracted, has 300 times the sweetness of sugar while having minimal impact on blood sugar.
Sour
Sourness is caused by the taste of acids, such as vinegar in alcoholic beverages. Sour foods include citrus, specifically lemons, limes, and to a lesser degree oranges. Sour is evolutionarily significant as it is a sign for a food that may have gone rancid due to bacteria. Many foods, however, are slightly acidic, and help stimulate the taste buds and enhance flavor.
Salty
Salt mounds in Bolivia
Saltiness is the taste of alkali metal ions such as sodium and potassium. It is found in almost every food in low to moderate proportions to enhance flavor, although to eat pure salt is regarded as highly unpleasant. There are many different types of salt, with each having a different degree of saltiness, including sea salt, fleur de sel, kosher salt, mined salt, and grey salt. Other than enhancing flavor, its significance is that the body needs and maintains a delicate electrolyte balance, which is the kidney's function. Salt may be iodized, meaning iodine has been added to it, a necessary nutrient that promotes thyroid function. Some canned foods, notably soups or packaged broths, tend to be high in salt as a means of preserving the food longer. Historically salt has long been used as a meat preservative as salt promotes water excretion. Similarly, dried foods also promote food safety.
Bitter
Bitterness is a sensation often considered unpleasant characterized by having a sharp, pungent taste. Unsweetened dark chocolate, caffeine, lemon rind, and some types of fruit are known to be bitter.
Umami
Umami, the Japanese word for delicious, is the least known in Western popular culture but has a long tradition in Asian cuisine. Umami is the taste of glutamates, especially monosodium glutamate (MSG). It is characterized as savory, meaty, and rich in flavor. Salmon and mushrooms are foods high in Mamie.
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