Olive oil: properties, health benefits, uses and contraindications

The olive oil, main food of the Mediterranean diet, has always been known for its extraordinary beneficial properties for health and used as a dressing or for cooking, but also as a natural remedy in many situations and against different ailments.

Tradition, mostly religious, wants that this tree is on Earth by about seven thousand years and that it was used symbolically but that even if they were to consume the fruits on the table. It is supposed to be native to the Eastern Mediterranean, in the region of Israel precisely.

Later they were introduced the first squeezing methods, thanks to the Greeks, to gain from the olive oil that was used as fuel for lamps, and the table. The Romans and Greeks to facilitate its dissemination in our continent. With in-depth knowledge also he was begun to use olive oil as a medicine and cosmetics.

As time has evolved the press method, getting different refining oil. The best is the extra virgin olive oil that is obtained from the first pressing, without refining although in fact in all of this there is the hand of the ancient Romans who already at that time had clear ideas about the distinction of the various types of oil who were unable to obtain:

•     Oleum ex albis ulivis: the highest quality from green olives.

•     Oleum viride: made from freshly ripened olives.

•     Oleum maturum: obtained from already ripe black olives.

•     Olei flos (flower oil): the first pressing.

•     Oleum sequens: second pressing.

•     Oleum cibarium: ordinary oil.

•     Oleum caducum: mediocre, too ripe olives.

•     Oleum cibarium: poor quality, made from olives attacked by parasites. 

Curiosity and advice on olive oil

Many believe it is fattening, however in small doses, though calorie, helps in weight loss as it helps the metabolism, has an anti insulin and prevents abdominal fat storage.

It 's true that olive oil should be eaten raw to take advantage of its benefits and maintain its properties, but it is also true that it is good for frying because of its high smoke point than other oils. Not to alter the properties it is good to store it in dark glass bottles or in steel drums in cool dark place.

olive oil Features:

•      the flavor is mainly due to the degree of ripeness of the olives, bitter and slightly spicy flavor is a sign of green olives;

•      the color also varies depending on the degree of maturation, a gold color indicates mature olives;

•      It must have the smell never closed but of olives;

•      the density should be checked by pouring a drop on a plate, if you quickly expands the oil is not good.

Extra virgin olive oil: properties and health benefits

The extra virgin olive oil is part of the category of good fats because it is a monounsaturated fat, composed of triglycerides, fatty acids such as oleic, linoleic and palmitic.

So let's take a look at the chemical composition of this oil:

•      fatty acids such as oleic, linoleic and palmitic acid;

•      polyphenols;

•      Vitamin E;

•      carotenoids;

•      beta-carotene;

•      chlorophyll;

•      phytosterols.  

Among the beneficial properties of olive oil are:

•     emollient properties, in fact makes the skin soft and shiny hair;

•     anti-aging properties, it slows aging, the oxidation of cells and prevents the action of free radicals;

•     cardioprotective properties, namely due to its being monounsaturated fat helps to control cholesterol and arteries clear;

•     of body growth properties, useful in childhood for the development of bones and brain;

•     hepatoprotective properties, which supports and protects the liver in its functions;

•     gastrointestinal properties, regulates intestinal function and fight constipation;

•     anti-inflammatory properties, which prevent the organic and bone inflammation;

•     anticancer properties, recently it was discovered that olive oil would be useful for combating the proliferation of cancer cells.

It also helps to reduce the risk of diabetes, prevents dermatitis and regulates blood pressure.

Extra virgin olive oil: uses and natural remedies

There are so many uses that can be used as extra virgin olive oil. For example, in cosmetics, for the welfare of nails, skin and hair.

The masks for the hair with olive oil feed them, make them less frizzy and shinier. No need to go overboard if you have oily hair.

The extra virgin olive oil is also recommended for dry skin suffering from dermatitis or sensitive (eg for shaving operations it is advisable to massage it on the skin before and after.

It 'also very useful to combat fungal infections of the nails and fragility, just soak your nails in a little olive oil and lemon juice and leave.

It happened to have dry lips and not be able to use chap stick? Get yourself a bit 'of olive oil and sprinkle on the lips so soft return.

This perhaps know, or maybe not, I put to the test: the extra virgin olive oil can be used as make-up remover? The answer is yes. In case of emergency, a few drops on a cotton disc solve the problem.

According to the remedies of the grandmother, a sip of olive oil profited two disorders: constipation and snoring, the first is confirmed but the second? To try!

To clean the ear, or in case of otitis, let cool extra virgin olive oil (attention should be warm not hot to burn yourself!) And lower it gently in the ears, holding her head tilted on his shoulder.

Redness diaper? No problem, after cleaning the baby massaged a bit 'of olive oil.

If the sea we have the misfortune of walking on a sea urchin, we bathe the area with the olive oil to more easily extract the quills.

And 'finally useful to remove traces of color from hair and hands and even in the unlikely event that a chewing gum from sticking to the foliage or to eradicate lice.

Olive oil: contraindications

The extra virgin olive oil has no particular side effects, it would be good not to assume a high dosage waves incur in dysentery or hypervitaminosis vitamin E.

Flaxseed: properties, health benefits, uses and contraindications

The seeds of flax, which now can be found in any supermarket, have become known thanks to the spread of their properties and their health benefits.

The real name of the plant is "Linum usitatissimum" and belongs to the Linaceae family, there are 20 species, but the most famous varieties are brown and golden yellow. Flax blooms between April and September, and the seeds can be harvested between July and September when they are ripe, are oval-shaped, smooth, shiny and sharp.

It is assumed that the first crops were localized in Ethiopia and Egypt, about six thousand years ago, arriving in our continent pre-Roman era. Linen has always been cultivated in order to obtain textile fiber but also for the oil, much appreciated for its beneficial qualities and the flour made from it. Later it was discovered that the seeds have properties good for the body and whether it has spread consumption.

One of the curiosities of the flax need to know that the Egyptians used it mainly for the manufacture of bandages with which he covered the body from mummify.

WARNING: This article has been prepared for informational purposes only, it is not therefore a prescription. For instructions for use, dosage and in case of side effects or interactions with drugs you should contact your GP.
Flaxseed: properties and health benefits

The use of flaxseed in the medical field was conceived in Greece, where Hippocrates became aware of the healing properties of these seeds that were used to treat coughs and intestinal disorders.

Flax seeds contain:

•     Lipids: omega-3, omega-6;

•     proteins;

•     vitamins B, C and E;

•     minerals: phosphorus, magnesium, copper, sodium, calcium, iron, zinc, potassium and manganese;

•     linoleic acid;

•     stearic acid;

•     oleic acid;

•     palmitic acid;

•     amino acids: glutamic acid and aspartic acid, arginine, glycine, histidine, cystine, leucine, isoleucine, methionine, proline, serine, threonine, tryptophan, tyrosine and valine.

Among the beneficial properties of flaxseed are:

•     anticancer properties, in fact there has been a lower incidence of colon cancer, breast and prostate cancer at the taking of these seeds;

•     anti-aging properties, among the benefits encountered there is a better oxygenation of cells and therefore a lower appearance of wrinkles and less hair loss;

•     beneficial properties for the heart, being rich in omega 3, flax seed prevent clogging of the arteries and plaque formation caused by excess cholesterol also keep active and well-functioning circulation;

•     laxative properties, flax seeds help fight constipation, improve bowel function, peristalsis and detoxification;

•     anti-inflammatory properties, are referred to as herbal remedy for fighting inflammation species, dermatitis, inflammation of the urinary tract and bowel and rheumatic pains;

•     hypotensive, it is recommended the consumption of flax seeds to those who suffer from high blood pressure;

•     carminative properties, linseed improve gastric functions and thus digestion;

•     re-mineralizing, they are given to prevent osteoporosis and other bone disorders;

•     toning and reinforced, linseed tone muscles and strengthen the immune system;

•     protective properties of the brain, due to brain lecithin and nervous system are well protected against damage and disease;

•     purifying properties, the regular consumption of flax seed helps the body excrete waste and toxins;

The consumption of flaxseed is also recommended during pregnancy, but only on medical advice, prevents hemorrhoids and helps to facilitate proper development of the cerebral cortex of the fetus.

You are studying other properties of flaxseed: how to improve kidney function in patients with systemic lupus erythematosus, the lower the level of blood sugar in people with diabetes, to improve the symptoms of menopause, like hot flashes, to soothe mastalgia or sore breasts.

Flaxseed: uses and contraindications

It 'important to note that, despite the many health benefits, must not exceed in the consumption of these seeds.
Contraindications linseed

WARNING: although they can be consumed during pregnancy, it must be the doctor's opinion.

Excessive intake of flaxseed can cause:

•     bowel obstruction;

•     flatulence;

•     nausea;

•     swelling;

•     dysentery;

•     stomach cramps.

The intake of silt seeds is also not recommended for those suffering from diverticulitis and irritable bowel syndrome.

As for the administration in children you need the advice of a pediatrician.

It may interact with diabetes medications such glimipirida (Amaryl), gliburida (Glynase Setpoint, Micronase), insulin, pioglitazone (Actos), rosiglitazone (Avandia), clorpropamida (Diabinese), glipizida (Glucotrol), tolbutamide (Orinase) and anticoagulants aspirin comne , clopidogrel (Plavix), diclofenac (Voltaren, Cataflam), ibuprofen, naproxen, dalteparin (Fragmin), enoxaparin (Lovenox), heparin, warfarin (Coumadin), consult your doctor.

In case of side effects cease immediately the assumption.
Doses and applies

It is recommended that flax seeds sparingly, no more than three teaspoons of raw seeds and chopped accompanied by plenty of fluids, water or herbal teas, juices or centrifuged. You can also pay directly in water or centrifuged.

The seeds of flax can also be served in soups, cereals, salads, bread (in baked goods but also in wanting biscuits), in yogurt. You can also prepare a tea against constipation for example, by boiling one or two teaspoons of crushed seeds. It is boiled for a few minutes, filtered and drinking.

Flax seeds can also be used for nourishing masks and emollient for the skin and hair: just leave a glass to soak in water overnight, then boil for half an hour, drain and blend, then add the ingredients that are needed for masks or wraps. Alternatively you can use the oil directly.
Flaxseed: tips and recommendations

As regards the flax seed oil, it is generally not recommended for internal use but external. Both the seeds that the oil should be stored in dry and dark places. In the case in which the oil purchases a nauseating odor should be discarded, in the case in which the seeds are mature or are damaged not be consumed.

alkaline foods (alkalizing foods): what they are and what they do

They define alkaline foods, those containing residues which are not metabolized by the body. The alkaline foods have, also, a basic-type pH.

alkaline foods: what are

Among the alkalizing foods we find the fruits and all kinds of vegetables: apples, pears, melons, spinach, endives, carrots, lettuce, cherries, etc. Specifically, also constitute excellent alkaline foods cereals intact which, in place of refined grains that are acidifying foods, contributing to alkalize the impeccably body. To avoid refined flours and all the products that come from the mixture of bran and refined flours, as well as animal proteins, coffee, alcohol, sugar, precooked foods and all foods with high content of pesticides and chemical additives.

Other elements alkalizing, however, are potatoes (as long as you eat with the peel), dried fruit, almonds and cashews, mineral water, sea salt and baking soda.

Specifically, there are foods that contain more alkaline power to those mentioned above, they are: broccoli cabbage, umeboshi plums, seaweed, pumpkin seeds, molasses, persimmons, watermelon, soy sauce, chestnuts, cinnamon, kohlrabi, asparagus, parsley, endive, peppers, arugula, green mustard, broccoli, ginger, pineapple, nectarines, blackberries and mangos. Overall, in a kind of alkalizing diet, you need to either expand the daily use of these foods but also go to reduce all those foods to acid forming nature. Among the latter there are the animal protein (meat, chicken and fish), dairy products, eggs, starchy foods but low in fiber, non-natural sweeteners, etc. Finally, among the high alkalizing power cereal we find quinoa and millet, accompanied by precious elements such as fennel seeds, cumin, rosemary, sage and curry.

Finally, where none should remember all the foods that we have indicated, it is worth noting that in principle all vegetables are alkalizing while animal foods are acidifying.

The objective to be asked, however, is not to eliminate entirely the acidifying products such as animal proteins, but to moderate and reduce consumption, balancing the latter with alkalizing foods. In short, not prohibitive the pleasure of a juicy hamburger rather targeted to accompany him with a large portion of vegetables, preferably raw, for both lunch and dinner.

alkaline foods: what they do and what are the benefits for our health

In order for the human organism preserve their health status and maintain a proper balance of acids in it, it is good practice that it profit on alkaline foods. Specifically, what it is explained by the fact that our body is structured according to specific processes of life that to be completed, require a stable and slightly alkaline pH. Where the pH of your tissues remains steadily on acid-type values, it indicates that there is an abnormal accumulation of acidic toxins or, conversely, a sudden loss of basic elements. Among these you are, for example, sodium and calcium.

When our biological substrate undergoes an acidification process, it becomes a primary or secondary cause of a wide range of symptoms and disorders. Among the best known is the rise of chronic and degenerative diseases, as well as the development of obesity. Finally, an excessively acidic biological terrain, promotes and accelerates the aging of our cells, together with the gradual reduction of immune system function.
What are the elements that cause acidification?

They are numerous and varied, try to mention the most important: the drugs, the lack of vitamins and various trace elements, the presence of contaminants in the environment in which you live, excessive physical inactivity adopted by the subject, the presence of dysfunction both endocrine that at the metabolic level, a very long period of physical and psychological stress level period, the production of thoughts that lead to experience negative emotions such as anger, fear, anger, sadness or panic.

The human body responds perfectly when body fluids are neither too acidic nor too alkaline. Specifically, the ideal pH of our body varies between 7 and 7.4, however, is not easy to stay in this medium range. The human being is equipped with a compensation system that buffers the acidity using minerals such as calcium, magnesium and potassium.
What are the health benefits derived from alkaline foods?

Carry out proper nutrition with the use, at least once a day, of alkalizing foods, you can preserve the health of our body and consequently to improve our well-being. Specifically, alkaline foods should be consumed increasingly relying on the diet of a dietitian or a nutritionist in order to avoid sudden changes in the pH of our body. The principle that the alkalizing foods are good for our health, is that most diseases are caused by an alteration of the pH which, basically, is too acidic.

Our organism lives and develops always keeping a proper balance between acidic elements and basic elements. Where this balance is not maintained, the human body can give rise to diseases such as the common cold, to cancer, as well as developing diseases in the cardiovascular system. However, all these benefits have not been confirmed by the scientific studies, because to make an alkaline diet, no changes in blood pH. There are, in fact, hordes of fanatics who believe that this is the only diet you can follow to stay healthy. Overall, choose to eat inside their diet many fresh vegetables, an excellent habit to make a change to your diet.

In addition, taking alkaline foods helps to counteract any risks from poor nutrition as that of fast-food and the very office of fat.

Black tea: properties, health benefits, uses and contraindications

Black tea is known, the most loved and the most used among infusions always on the market. Specifically, black tea is made from the leaves from the Camellia Sinensis (also known as Thea sinensis). The latter is the same plant of green tea, which differs from that black only for the machining process of its leaves. Those of black tea, in fact, after being collected and sent to the maceration process, are placed to dry. In fact, they are rolled up and then chopped: the latter process causes the release of polyphenols occurs and various enzymes. Subsequently, the mixture passes to the phase of fermentation at very high temperatures for a very short time, and then proceed to final drying.

For centuries men know that black tea has endless properties, both therapy is useful for weight loss. See specifically what they are. First, the black tea can also be taken two or three times a day, it helps to maintain a good health of the organism. Black tea, in some cultures as British ones, often alternating water consumption even during meals. This set of steps causes the tea, once infused, acquired a particularly intense flavor and possesses a high rate of caffeine in its interior.
Te 'black: the health benefits

Regular consumption of black tea is good especially the teeth and bones, its elements also favor an excellent dilation of large blood vessels going to have a positive impact on the health of our heart. Another element contained in black tea is theobromine, it is like a natural heart tonic which also has diuretic properties. Finally, the presence of theophylline in black tea, helps not only to combat diseases such as asthma and bronchitis but, acting as a bronchodilator, also favors the action of the muscles of the lungs and those with diaphragms.

Black tea has many natural healing properties, its tannins and polyphenols are very useful to block sudden attacks of diarrhea. Specifically, polyphenols act as antioxidants, fighting aging and preventing all diseases of the cardiovascular system. The black tea also possesses numerous antioxidant properties, thanks to the presence in its interior of flavonoids which fight the oxidation of bad cholesterol, in turn due to the formation of plaques on the walls of blood arteries. The flavonoids, in addition, also improve the inner part of the cells .

Other properties of black tea are those that favor the density of minerals inside the bones, so its infusion is useful for menopausal women that undergo arthrosis and arthritis.

Recent research also found that the consumption of black tea is also able to slow the progression of Alzheimer's disease, fighting colds and by increasing the body's immune defenses.

recent studies also claim that it's not just green tea to have diuretic properties, but also black tea. The latter, in fact, would limit both the increase in weight, that of masses of adipose tissue, favoring the reduction of fat content in the liver. The benefits of black tea also reach the field of cosmetics because it counteracts all the damage created by exposure to ultraviolet rays and prevents the formation of melanoma.
The use of black tea

The black tea, in addition to being used in infusions, possesses many other uses. In Anglo-Saxon cultures, but for some time even in northern Europe, it is used to make sweets such as cakes and frozen desserts, typical for black tea scent that accompanies the meals. Besides that in this way, once drank your black tea, the tea bags not necessarily be thrown away. In fact, they can be stored in the refrigerator for three to four hours and then resting on the eyes to eliminate dark circles, bags under the eyes and prevent the appearance of so-called expression wrinkles.

Even in the case of important sunburn, they are excellent to moisturize and cool the affected part, as well as in case of redness, small cuts due to shaving, which will go to heal much faster.

Finally, a black tea infusion, is also useful as a natural mouthwash by purifying and refreshing. If you wanted to make a perfect tonic for the face, just make a mixture with two tablespoons of black tea and some organic lemon juice: the solution, by nature with antioxidant properties, can be used both morning and evening, patting the face with a cotton ball.

The contraindications to Black Tea

As each substance present in nature, black tea has its contraindications. They, albeit few, should be considered. Given the high levels of caffeine present in black tea, it is strictly advised against its use by those suffering from insomnia or by people suffering from hypertension diseases.

Being black tea, a stimulant, it can be taken before breakfast or in the afternoon, but best not to consume it before going to bed. In addition to the high caffeine content, it must be remembered that black tea significantly slows down the process of absorption of iron by the body. Therefore, individuals who suffer from anemia, those who lead a vegan type diet or vegetarian, should be limited to consume black tea between meals.

The black tea, also, as previously mentioned, improves the contraction of the arteries and their expansion, preventing the formation of clots and the outbreak and various inflammations. This plant, roughly miraculous, also helps fight the vices of smoking and bad eating habits that lead to a state of obesity. Being also a very poor drink in calories, it is ideal for those who want to lose weight. Much appreciated by students, black tea promises to improve their concentration going to constantly stimulate the brain because it contains a protein rate more more than other varieties of tea.

Propolis: properties, health benefits, uses and contraindications

Propolis is an antibacterial of natural origin, not very well known in traditional medicine. It is produced by bees, and is constituted as a substance very similar to the resin which is collected by these insects. Specifically, the bees collect propolis from the buds and bark of certain trees such as poplar, fir, elm and birch. Collecting substance is then mixed with saliva, pollen and wax.

 The word "propolis" comes from greek and consists of "pro" and "polis" meaning respectively front and town. The sense of the word is retrievable in the fact that bees use propolis to defend their hive (their "cities") from predators or diseases that can put the same in serious danger. One of the Latin authors who speaks it is Pliny the Elder. Propolis, in fact, was discovered about six thousand years ago, it is described since the Egyptian rites. The priests of this culture, in fact, used the propolis to mummify the bodies of their pharaohs, doctors, however, used it to treat epidermis and bronchial-respiratory tract infections or wounds for faster healing and disinfecting .
Propolis: on what is the natural antibacterial compound par excellence

Propolis is composed for the most part from resins, balsams and waxes. However, these three elements vary between the different collection provenances. At three main components, you are always added aromatic acids, essential oils, mineral substances, vegetable substances and pollen, all present in a percentage of at least 15%. For every one hundred grams of propolis, the human body assumes only fifteen k cal.
Propolis: the health benefits

Propolis is a therefore contains a very high number of antibacterial natural minerals rich in polyphenols and flavonoids, substance such as iron, manganese, copper, calcium and vitamins belonging to the group B. In particular, the flavonoids contained in it are galanin and pinocembrin. Thanks to this composition, propolis brings numerous benefits to the human body.

First propolis plays a powerful anti-inflammatory action: thanks to the composition in caffeic acid and flavonoids, propolis ensures effects against mild inflammation and not, accompanied by additional effectiveness in people who suffer from asthma and bronchial problems. This miraculous substance, has been scientifically proven, which has also healing effects, antifungal, antiviral and protective vessel. Indeed, it is used in cases of burns or irritated skin, in rare cases it applied on very large pimples.

In addition, the intake of propolis in an exceptional way strengthens the entire immune system. Propolis can be defined, no half measures, a real natural broad spectrum antibiotic because boasts the action of different types of pathogens.

Finally, it seems that the propolis also possesses properties useful for the improvement of the secretion of gastric juices, promoting a diuresis and the absorption of vitamin C.
What are the uses of propolis?

The propolis is present on the market, generally, in propylene glycol solution or alcohol. In some cases, it is also sold in effervescent tablets, soluble sachets .The latter is the most used if the recipients are children of tender age. It is applied on sores, small blisters inside the mouth or abscesses. Especially on the teeth particularly sore, it has decongestant action, therefore it is very useful also for the treatment of serious gingivitis. In the latter case it is preferred the application of the brine solution.

As for the treatment of states affected characterized by inflammation in the throat or the tonsils, propolis is a real cure. If brushed on the affected part, propolis in propylene glycol solution immediately relieve the pain and inflammation. Even if you are not in a state influenza, take the propolis is good because it is a preventive natural substance against the onset of colds and seasonal influences.

Finally, we note that propolis is an excellent natural medicine for our small animal friends. It has always been used to treat laryngitis of dogs and cats that occur most often in the winter cold periods.
Where to buy propolis?

It where he wanted to be used in pure form, is sold only by beekeepers. In herbal stores or pharmacies, you can find the propolis in different sizes with many different formulations: from dyeing to oils, from tablets to ointments. However, in these cases, the percentage of propolis is not always the same. Therefore, we recommend the purchase of formulations which have a percentage of the substance is at least 50%, perhaps with a small percentage of alcohol and without any dye.

Propolis: contraindications and side effects

Despite almost all possess contraindications, it can be said that propolis itself has no significant side effects. As it provided by the Ministry of Health, all packs that contain bioflavonoids within them, as well as propolis, should only report the warning that the product should not be taken by women who are pregnant.

Propolis, finally, it is also not recommended during breastfeeding, immediately following the completion of the pregnancy. In very rare cases, they have been reported side effects in the measurement of specific reactions to the level of the skin or in terms of disturbances in the gastrointestinal tract level.

Very few cases of subjects reported discomfort within the oral cavity. All side effects that disappear immediately after the suspension of propolis treatment.

Overall, we can say that in some types of subjects, more prone to allergic states, propolis can trigger reactions of this type. In any case, however, there are several toxicological tests that can demonstrate how the propolis is not at all a toxic product type, although it is assumed in very high doses and for a rather long period. The use of propolis, also following a drug therapy, have no contraindication.

However, there are in the literature, as previously said, episodes of clear tolerability. In all other cases, propolis not only strengthens the immune system and provide the body with a better response to the ills of the season and at very low temperatures.

Himalayan pink salt: properties, health benefits, uses and contraindications

The pink Himalayan salt is a very different substance from the usual cooking salt used always for our food preparations. The latter, the sea salt, is composed mainly of the sodium chloride. The Himalayan pink salt, however, is rather old and is especially pure. The pink salt does not contain toxins or pollutants such substances, differently from all types of sea salts that come from open seas and oceans to harmful substances.

Himalayan pink salt: what is it and what are its properties

As always, the pink Himalayan salt is also known as "white gold", as it constitutes a truly valuable resource. Highly rich in minerals, almost completely absent in the old table salt, pink salt contains more than eighty different. The main one is just the iron. A mineral latter is due to the characteristic pink color of the element, together with the fact that the pink Himalayan salt is not subjected to any kind of treatment aimed at whitening. The pink salt, in fact, not being refined, is not treated with any chemical process, it is natural to one hundred percent. We can define the pink Himalayan salt as a product entirely untouched. It, in fact, at the time of extraction is pure as it was filed within the soil hundreds of decades earlier.

The use of pink salt in cooking, in recent years, has had considerable success. This type of salt, in fact, is much less absorbed by our intestines and its particular taste helps to enhance the intrinsic flavor of food without cover.

The benefits due to the assumption of Himalayan pink salt

According to recent scientific studies, the intake of Himalayan pink salt in spite of what marine classic, brings numerous benefits to the human body. First, use the pink salt for their preparations, limits by far the risk of developing fluid retention or serious problems of hypertension. These benefits are due to the fact that, as previously mentioned, the pink Himalayan salt has a percentage of actually reduced sodium chloride. Let's see, here, all the beneficial actions that the food use of Himalayan pink salt can make:

•     Check water levels in the human body and consequently adjusts the same. In this way, it ensures the proper functioning of the sodium potassium pump;

•     It promotes the creation of a stable pH balance in intra- and extra-cellular level, including the organ of the brain;

•     Helps to reduce the presence and the appearance of the first signs of aging, the most common ones like wrinkles and cell depletion;

•     It ensures a great improvement in the ability of the body to absorb nutrients. This process is related in a particular way to the nutritional elements present in the food assimilated along the intestine;

•     It supports those which are all in the respiratory tract functionality and facilitates the blood circulation;

•     It reduces cramps, especially in people who suffer from diseases related to poor absorption of iron;

•     Increases bone strength, thus very useful for premenopausal women and menopause, tend to be subject to arthrosis and arthritis;

•     It promotes and does not hinder the proper functioning of the kidneys and urinary tract, unlike the common salt from sea food;

•     It helps to rest at night, favoring a more regular sleep;

•     It offers a real help in increasing the natural type sex drive. 

Himalayan pink salt: the uses for feeding and personal well-being

The use of Himalayan pink salt is indeed very large. However, before describing the uses, remember that it may be bought in all major hypermarkets, usually placed next to table salt or near the spices. Also, if your supermarket does not be provided, the pink Himalayan salt is sold in the shops of biologically derived products, in fair trade shops, or it can be ordered on many Internet sites.

The Himalayan salt is present either in the form in order to be that big, just like the sea salt which we are accustomed, but certainly less harmful. In addition to use within the preparations of culinary and food type, Himalayan pink salt has other purposes. One of the most common uses is the one starring the item inside the preparation of a scrub for the body.

A further use of beauty is to dissolve a large amount in a hot bath. This practice, in fact, helps to reduce the annoying pain in the joints.

Another use of Himalayan pink salt is the one that provides the realization of a suitable saline liquid solution to disinfect, albeit loosely, the oral cavity and in the case of cold that in case of sore throat.
Himalayan pink salt: contraindications and side effects

As many of you know the pink Himalayan salt can not be called a product at zero kilometers. Being very distant mining areas of our country, the product costs are often very high. This salt, in fact, comes from natural mines placed on the Himalayas. The process which led to the formation of the salt in object lasted about 250 million years. On the other hand, the pink Himalayan salt has a longer life than sea salt, since it only takes a very small amount to give to your meal that bit of extra flavor.

The disadvantages due to the extraction of salt, however, are not a few. The product would be carried on the shoulder for several kilometers, heavy bags, by women. That would bring an increase in undeclared employment, and the triggering of harsh working conditions. Finally, many fear that uncontrolled extraction can lead to the destruction of a real natural heritage, in addition to the pollution produced by the transportation since the East up to the Western countries.

Overall, the pink Himalayan salt has no particular types of contraindication for health, although it is always a good rule not to exaggerate in the use because, as is often forgotten, each packaged food already contains within it the salt. The use of both nullifies the beneficial effects of Himalayan pink salt.

Onion: properties, health benefits, uses and contraindications

Onion is an aromatic plant, rich in vitamins and minerals. It is one of three major odors, along with celery and carrot, used for vegetable broth. The plant, however, besides being an element of flavor to many of our dishes, has many therapeutic properties and plays a fundamental role in the aesthetic treatments.

How it is made to his seemingly very simple inside this vegetable? The onion is a bulb of garlic belongs to the same family, chives and leeks, namely the lily family. Percent grams of onion, our body takes only 25 k cal. Here is what are the nutritional values ​​for 100 g of raw onion: 92.2 g water, 5.5 g of carbohydrates, 1 g protein, 0.1 g fat, 1 gram of fiber, 5.7 g soluble sugars , 10 mg sodium, 140 mg of potassium, 0.4 mg of iron, 25 mg of calcium, 35 mg of phosphorus and 5 mg of vitamin C.
Onion: the nutritional properties

Onion is a very rich in vitamins vegetable. Specifically it contains vitamins A, B, C, E and minerals such as potassium, magnesium, iron, calcium and phosphorus. The head of the classical weeping eyes when you cut the onion is the sulfoxide,  the sulfur oxide. From this comes also the characteristic smell of the onion, generally quite unpleasant and responsible of bad breath. To overcome this problem simply dip the onion in vinegar and water an hour before using, or arrange to have breakfast cooked.

There are, to date, different varieties of onions. They are distinguished according to the exterior color of the peel and based on the period in which they are grown. Let's see the different types in detail:

•     Yellow bulb onions: this category includes the onion  which owns the pulp white and the outer yellow / golden tunic. It has a very sweet taste and a strong aromatic flavor;

•     White bulb onions: they are part of this category onions. This variant of the plant is not very aromatic, but very sweet;

•     Red onion bulb: example of this type is represented by the red onion. This is the species most aromatic and very sweet taste. The red color is present in the outer skin but also in the sheets. This color characteristic is the presence of anthocyanins, a type of antioxidant flavonoids that have immense power, especially if the onions are eaten raw.

•     Finally, there are the spring onions - summer which are sown during the summer, transplanted around September / October and then collected in spring and autumn - winter onions are planted in winter, are transplanted in the spring and harvested in the fall. 

 The onion health benefits of our body

The onion, as previously mentioned, it has many beneficial properties for our health. Let's see in detail what are:

• diuretic and purifying function: when the onion is consumed regularly in their diet, it performs the function of improving diuresis and cleanse the body of accumulated toxins. As a result, this food, rich in glycolic acid and potassium, helps to eliminate excess fluid in the body, reducing symptoms due to water retention. For these characteristics, the onion proves to be a perfect ally to combat cellulite, adding slimming effects thanks to its draining capacity;

•     digestive function: the onion helps the digestive mechanisms and stimulates the secretion of bile due to its composition chlorogenic acid and caffeic acid;

•     expectorant and decongestant function: the onion juice, even more onion eaten in pieces, it helps reduce the symptoms of the bronchi sick like cough and accumulation of mucus. Also very useful for colds and sore throats. The properties of the sulphurous substances present in the interior have a salutary effect even on allergic reactions such as asthma. This is because the substances in the onion inhibit the strong inflammatory reaction that arises in this type of pathologies;

•     hypotensive action: the onion acts on the levels of bad cholesterol and triglycerides in the blood, contributing to the decrease of the same. In this way, the blood becomes more fluid and the blood pressure tends to lower. Consequently decreases the risk of developing cardiovascular disease and thrombosis;

•     anti-inflammatory action: as previously mentioned, the onion has qualities that make it a natural antibiotic, with a strong anti-inflammatory action. The substance that allows what is inulin. Moreover, it also intervenes on the stimulation of the immune system;

•     aphrodisiac: since Ovid's time, the onion is fully part of the list of aphrodisiac food par excellence. Although there is no scientific evidence about it, it seems that the extract of onion go to increase the man's reproductive cells;

•     antibacterial and antiparasitic action: the sulfur substances contained within the plant have proven to be more effective in combating pests, especially those of the gut. 

What are the uses of the onion?

The onion can be eaten either raw or cooked and then in fresh salads or sauteed, but the use of onion is not only what everyone knows, namely culinary. Always the healing and beneficial properties of this plant have also broadened the field of beauty. It is effective in the following cases:

•     Hair loss: thanks to its content of sulfur, the onion is useful for preventing and combating the early stages of hair loss. Sulfur is a mineral contained in high concentrations in hair and is a major contributor to the growth;

•     Acne, chilblains and scars: thanks to its anti-inflammatory action, the onion is an excellent antimicrobial and purifying. In fact, it seems to be a useful remedy for pimples and scars very obvious;

•     dried and treated skin wraps made with onion juice provide the skin with proper hydration and proper healthy glow.

Onion: All contraindications

Despite the onion is a vegetable rich in beneficial properties for health, there are some situations where it is strongly recommended for use.

Among these there are the cases where it is suffering the chronic acidity of the stomach, heartburn or presence of ulcers and gastritis. Onion, in fact, it is not easy to digest, therefore not recommended for use in the evening.

Even in case of colitis or Gastroesophageal reflux  is better not to eat onions not to worsen the symptoms of gastrointestinal disorders.

Garlic: properties, health benefits, uses and contraindications

Garlic is a bulbous plant grown, especially used in our preparations. Its flavor is distinctive and particularly strong, however, in addition to this aspect it has numerous healing properties is both beneficial to health. Garlic, from the scientific name of "Allium sativum", contains six to fourteen segments covered each by a thin membrane inedible.

Garlic: the different varieties that are found in nature

There are, today, different varieties of this bulb, each of them with different beneficial properties for the health. There is, for example, the white garlic ; red garlic, generally produced in Nubia or in Sulmona and pink garlic of Naples. The difference between these different types is in the way of cultivation: red garlic has a shorter cycle, producing more bulbs size but have a shelf life significantly lower than white garlic. There is, then, the wild garlic (also known as wild garlic) in every aspect of our Peninsula, except in Sardinia. The bulbs produced from garlic Ramson are more elongated and have a taste similar to that of the leek.
Garlic: all the beneficial properties

The beneficial properties of garlic can be traced back to its unique composition. The substance that prevails in it is the allicin that, arising from the sulfur, is responsible for the strong smell that is felt at the opening of a clove. Garlic has only 41 k cal per 100 grams and has an infinite number of vitamins and mineral salts. Among the most important are vitamins A, C, E and the vitamins belonging to Group B, minerals such as calcium, phosphorus, sodium and potassium iron. Given its nutritional values, garlic is also recommended for those who are following a diet to lose weight. It seems, in fact, that the intake of garlic best lipolysis, namely the dissolution and the consequent elimination of fats.

The healing properties of garlic are numerous, we see in order of importance:

•     Natural Antibiotic: Garlic is one of the strongest and most powerful natural antibiotic. What does it mean? Means that performs an antibacterial and natural anti-infectious, like a medicine. Garlic goes to strengthen the immune system and enhances the action of natural killer cells and phagocytes. Its action is also very strong on microorganisms at the base of colds and influences thanks to the vitamin C contained in it;

•     Antioxidant: garlic has an important antioxidant power, thanks to the content of selenium, vitamins B and C and sulfides. This bulb acts against free radicals and is also a valuable ally in the prevention of cancer;

•     Anti-parasitic: anti-parasitic Garlic functions are known since ancient times. Specifically, the bulb is very useful to fight the worms that infest the intestines of children due to the presence within it of allicin and ajoene.

Garlic: what are its uses?

Garlic is used mainly in the kitchen, either raw or cooked, either in dried form. However, to keep its nutritional qualities it is recommended to take it in raw form. We should take garlic for up to 4 grams a day, both in dried / raw form both in cooked form.

Given its infinite properties, garlic is also used in many preparations, both aesthetically and herbal, and in herbal medicine. Garlic contains sulfur and derivatives, which allows him to be one of the main natural elements used in cosmetic. The compounds have the power to fortify hair and nails, reducing the fall of the first. Garlic also fights the impurities present on the skin and dandruff on the scalp. Taken together with a teaspoon of honey in the diet, it helps to prevent wrinkles by lowering the concentration of sugars in the blood and counteracting the aging of cells due to its antioxidant power.

The garlic benefits for our health

The benefits of garlic, for our health, they are really a lot. Garlic provides aid in numerous apparatuses of our body including:

•     Respiratory system: the extract of garlic oil has expectorant properties useful in fighting asthma and bronchitis, colds and simple;

•     Liver: the garlic purifying action helps the liver to break free from harmful substances and therefore is ideal for the treatment of liver diseases nature and prevents the same;

•     Cholesterol: the intake of garlic, according to recent clinical studies, reduces blood cholesterol in the body as it goes to inhibit the action of enzymes capable of producing cholesterol;

•     Blood Pressure: Garlic is constituted as a powerful natural anti-hypertensive since it reduces blood pressure and performs an action of vasodilator;

•     Heart: consumption of garlic reduces the risk of thrombosis and prevents the formation of platelet aggregates dangerous. It is extremely effective against all cardiac pathologies affecting;

•     Diabetes: allicin contained in garlic reduces the concentration of glucose in the blood and can be used during treatments to treat and control diabetes;

•     Toothache: The antibacterial properties of garlic bear immediate relief from toothache. To get the benefit, it must be chewed in the aching tooth area, or reduced to a pulp and put in contact between the tooth and the gum so that it can slowly release all the beneficial substances contained in it;

•     Nose and throat: the garlic is also good for sore throat, just suck a clove soon as you feel the first mild symptoms. It is also useful against headaches and migraines. 

Garlic: contraindications

Although garlic is present as a food from the numerous and remarkable healing properties, it has some drawbacks. Its intake is not recommended in individuals who suffer from gastrointestinal problems such as gastritis and peptic ulcers. Furthermore, the bulb has negative effects even to those who have thyroid problems as it has an action that inhibits the absorption of iodine. For those who are pregnant, consumption of garlic is not recommended because it makes particularly unpleasant milk for the baby. The most known side effects, resulting ingestion of garlic, remain bad breath and the smell of sweat.

Artichokes: properties, health benefits, uses and contraindications

The artichoke  is a typical vegetable of the peninsula that bears numerous benefits to its users. Currently there are different types of artichokes, various distinct varieties between them according to the presence or absence of plugs, according to the color (purple or green) or according to the phenological cycle. They have more or less different beneficial properties, however, are united by active ingredients that elect one of the artichoke vegetables panacea for the health of our dear body.

Artichokes: nutritional values ​​and calories

Almost all the active ingredients are contained in the leaves of the artichoke. The main element of which is composed of this vegetable is water. It is followed by carbohydrates, specifically by inulin and fiber. The artichoke is also rich of elementary type minerals including potassium, sodium, phosphorus and calcium. As well as minerals, the vegetables in question is also an inexhaustible mine of vitamin A, B1, B3 and a small amount of vitamin C and PP.

For every 100 grams of raw artichokes, our body assumes 22 calories and 84 grams of water. Its pharmacological properties are derived from acids content in its leaves: caffeic acid, neoclorogenico acid, criptoclorogenico and cynarin acid. Furthermore, the vegetable also contains flavonoids, including rutin and sesquiterpene lactones.
Artichokes: properties and health benefits

The artichoke is a vegetable very useful to those who must follow a diet low in fat but rich in fiber, so ideal for those who want to lose weight. One hundred grams of artichoke contain only 0.2 g fat, 2.7 g of protein and 1.1 g of fibers. The main benefits resulting from the assumption of artichokes are related to the liver, cholesterol and diabetes. We see these three cases in detail:

Liver: for diseases or minor ailments connected to the liver, the active ingredient in cynarin  improves a lot and produces benefits to all those who suffer from symptoms related to dyspepsia type hypolipidaemic. Other properties of the artichoke are those cholagogic and choleretic, namely those that act going to improve the production and secretion of bile, generating beneficial effects on the entire digestive system, but particularly on the liver. Following the constant consumption of artichoke, bile flow is to increase up to 95% compared with the previous values. Finally, the artichoke has antitoxic properties, it eliminates the alcohol (of which the liver is responsible for disposal) due to its immediate stimulus to the diuresis and procured increased metabolism associated with ethanol.

Diabetes: the insulin present in the artichoke is able to decrease the values ​​of sugar in the blood, so if associated to medical care, promotes the stabilization of patients with diabetes.

Cholesterol: the aforementioned insulin, has good answers also on eliminating the bad cholesterol because it provides to increase the presence of Bifidobacterium and Lactobacillus which are real balance's organisms entire body system.

Other beneficial effects of the artichokes are connected to its antioxidant properties and protection from the evil of free radicals. Thanks to the presence of chlorogenic acid (derived from hydrocarbons), such action is assured. It, in fact, delays the cellular aging process as well as the degeneration, causing countless advantages both to the organs to the skin. The latter, in fact, tends to remain young longer.

The artichoke, moreover, possesses cleansing properties thanks to the high presence of water in its interior. The fibers contained the vegetable also stimulate defecation and help to reduce the accumulation of fat in the intestine. Their action can be defined as a laxative.
The multiple uses of the artichoke

In addition to culinary preparations (see also: Recipes with artichokes) where we usually take the artichokes, they also obtained an excellent mother tincture. The latter, in fact, is a preparation obtained by maceration of the leaves. This process has the purpose of extracting from the plant all the principles and its beneficial properties. In the case of artichokes, you use the fresh leaves. They, macerated in water and alcohol, are widely used in herbal medicine.

The main benefits of the artichoke mother tincture are observed in case of problems related to poor digestion, and in the case of diabetes and presence of excess bad cholesterol. The dose administered to an adult in good health is about thirty drops diluted in half a glass of still water. This remedy should be taken at least for thirty days, three times a day after main meals. Given the large presence of alcohol, this remedy is not recommended for children under six years. In this age group you can be reserved ten to fifteen drops of water. Where to find the artichoke tincture? Just go to any herbalist.

The artichoke, moreover, is also used in the form of herbal tea. It is extremely useful for the elimination of toxins, is obtained by the drying of some parts of the artichoke plant. The latter, once dried completely, it is further comminute and, in addition to honey, prepares them with a herbal tea. The latter will be a little bit bitter, typical of the artichoke flavor, but just add a teaspoon of honey in more and that's it.

Here are the ingredients for a perfect infusion of artichoke: 25 grams of artichoke leaves (dried) and 120 milliliters of water. After bringing the water to the boil, pour it on the dry leaves and leave to infuse for at least fifteen minutes. After this short period of time, strain the mixture through a sieve and add honey or agave juice to your liking.

Artichokes: contraindications

The artichoke, despite possessing many beneficial properties, it is not useful just to all. There are cases, in which, taking this vegetable may do more harm than benefit. For this reason it is good to be very careful to consume large amounts of artichokes when you are suffering from certain diseases or when you are in specific physical conditions. Well, the massive intake of artichoke is not recommended for those individuals who suffer from gallstones or woman who is breast-feeding to the post pregnancy breasts.

Parsnip: properties, health benefits, uses and contraindications

Parsnip, whose scientific name is to Parsnip Sativa, is a vegetable grown mainly in the Mediterranean area (Italy, Tunisia, Greece, Turkey and Romania). Its plant belongs to the Umbelliferae family, it is composed of toothed leaves shaped and engraved, while its stem is herbaceous and is born in the land with roots rather fleshy. His appearance, at first glance, resembles that of a carrot but its taste is much more similar to that of the potato. The taste of the parsnip is as sour and intense than the tuber just mentioned. Typically from the point of view of vegetation, the parsnip is related to parsley and carrots, not surprisingly it often is called "white carrot." However, in the parsnip is not present the beta carotene content in carrot instead, which gives the classic orange color. Since ancient times, until the discovery of cane sugar in the nineteenth century AD, this vegetable was used as a sweetener.

The properties of parsnip

Parsnip contains many active ingredients that make this vegetable one of the richest in beneficial properties. Specifically, the parsnip is rich in fiber, potassium, vitamin C and vitamin K.

Percent grams of parsnips, the body takes only 75 k cal. Among these there are 5 grams of fiber, 1.5 grams of protein and only 0.5 grams of fat. Like other types of tuber, parsnip contains a lot of vitamin C, which is useful especially in winter, where the diseases were not slow in coming. In the root of the parsnip are many types of water-soluble vitamins, although much of the vitamin C and ascorbic acid, is produced during cooking. Because much of the minerals and vitamins found in the skin, it is advisable to cook the vegetable without deleting it, but only thoroughly washing it. Thanks to the presence of potassium, finally, the parsnip is recommended for those suffering from heart problems and for athletes who need a special diet.
What are the benefits of parsnips for our health?

Why does so well eat the parsnip? Starting from seeds of the parsnips, they contain a great essential oil that deflates the body and stimulates the production of bile, its root, however, contains minerals and vitamins B and C which favor cellular activity and the generic of 'entire human body. Let's find out, in order, what are the specific beneficial properties of parsnip:

•     Fighting colon cancer: due to the presence within it of the active ingredient of falcarinol, parsnip helps in fighting cancer that attacks the colon. The falcarinol, however, when taken in large doses is lethal but according to recent Danish studies, the substance in very small quantities has protective effects against this type of cancer.

•     Powerful antioxidant: parsnip contains, as mentioned before, the B vitamins and vitamin C. They, along with folic acid, are potent antioxidants that promote the restoration-cell and protect the body from free radicals and dell ' cellular aging in general.

•     Regulator of water retention: the potassium content within the tuber counteracts the effects of sodium and fights the negative effects of water retention, responsible in turn to the presence of numerous disorders, such as cellulite.

•     anti-inflammatory action: thanks to the presence of the group of vitamins B and C, counteracts the supervening of fever and colds.

•     Stimulates the digestive action: thanks to fibers containing parsnips, its consumption protects the intestines from the attack of many diseases, and also stimulates the digestive processes.

Parsnip: the multiple uses in pharmacy, homeopathy and food

The parsnip is a tuber that can really be used in its entirety. Starting from the use of pharmacological and homeopathic type, roots and seeds are known for centuries for their beneficial properties to health.

In the kitchen, it is generally used the root of parsnip but the same leaves can be used to refresh a nice salad. The root may also be served after cooking in the oven. It, thinly sliced, it should be covered salt and orange powder, and baked in the oven with the door slightly opened. In this way, the parsnip almost assumes the consistency of the classic potato chips. In addition, the root of parsnip can also be boiled, sauteed or steamed. The simplest version to bring them to the table plan to parboil the parsnips, soak them in cold water to peel them more easily and season with olive oil, butter and vinegar.

The contraindications to Parsnip

Despite being rich in beneficial effects for our health, it is good to take more and parsnips with great caution. This precious tuber, in fact, not always brings positive effects to our well-being and to our health. Parsnip has some contraindications and it was found that in some people generates several side effects. The root of parsnips, in fact, can cause dermatitis and allergies just because of falcarinol to which a large proportion of the population is allergic.

Another element in the parsnips and photosensitive type, is the furanocoumarins. It, upon contact with the skin, often produces a form of burning chemical that resembles the one that is created when we come in contact with poison ivy. Among the symptoms reported, there are redness, burning and leakage of painful blisters. The researchers found that the affected areas can remain free of melanin even for twenty-four / thirty months. The chances of similar reactions to contact with the parsnip, the increase for those who collects during the sunny days or when organizes the cleaning of the excess leaves. However, in such case, the symptoms are far lighter and more containable.