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Cacao is the seed of a fruit of an Amazonian tree that was brought to Central America during or before the time of the Olmecs. Cacao beans were so revered by the Mayans and Aztecs that they used them as money. Montezuma, the famous Aztec emperor, had his vaults filled not with gold but with about 960,000,000 raw cacao beans.
In 1753 Carl von Linnaeus, the 18th-century Swedish scientist, thought that cacao was so important that he named the genus and species of this tree Theobroma cacao, which literally means “cacao, the food of the gods.”
Cacao beans contain no sugar and between 12% and 50% fat depending on variety and growth conditions. There is no evidence to implicate cacao bean consumption with obesity.
Sulfur and Magnesium
Cacao is remarkably rich in sulfur and magnesium.
It seems to be the #1 source of magnesium of any food. This is likely the primary reason women crave chocolate during the menstrual period.
Magnesium balances brain chemistry, builds strong bones, and is associated with more happiness. Magnesium is the most deficient major mineral on the Standard American Diet (SAD); over 80% of Americans are chronically deficient in Magnesium.
Cacao is high in the beauty mineral sulfur. Sulfur builds strong nails, hair, beautiful, shiny skin, detoxifies the liver, and supports healthy pancreas functioning. Anecdotal reports indicate that cacao detoxifies mercury because it is so high sulfur.
Stimulant or Superfood?
Cacao contains subtle amounts of caffeine and theobromine. However, experiments have shown that these stimulants are far different when consumed raw than cooked.
Consider the following: Experimental provings of chocolate by Homeopaths indicate its stimulating effect when cooked. One experiment conducted with a decoction of roasted ground cacao beans in boiling water produced an excitement of the nervous system similar to that caused by black coffee, an excited state of circulation, and an accelerated pulse. Interestingly, when the same decoction was made with raw, unroasted beans neither effect was noticeable, leading the provers to conclude that the physiological changes were caused by aromatic substances released during roasting.
MAO Inhibitors
Cacao seems to diminish appetite, probably due to its monoamine oxidase enzyme inhibitors (MAO inhibitors) – these are different from digestiveenzyme inhibitors found in most nuts and seeds. These rare MAO inhibitors actually produce favorable results when consumed by allowing more serotonin and other neurotransmitters to circulate in the brain. MAO inhibitors facilitate youthening and rejuvenation.
Phenylethylamine (PEA)
Phenylethylamine (PEA) is found in chocolate. PEA is an adrenal-relatedchemical that is also created within the brain and released when we are in love. This is one of the reasons why love and chocolate have a deep correlation. PEA also plays a role in increasing focus and alertness.
Anandamide (The Bliss Chemical)
A neurotransmitter called anandamide, has been isolated in cacao. Anandamide is also produced naturally in the brain. Anandamide is known as “The Bliss Chemical” because it is released while we are feeling great. Cacao contains enzyme inhibitors that decrease our bodies’ ability to breakdown anandamide. This means that natural anandamide and/or cacaoanandamide may stick around longer, making us feel good longer, when we eat cacao.
Antioxidants
According to research cited in The New York Times, fresh cacao beans are super-rich in antioxidant flavonols. Cacao beans contain 10,000 milligrams (10 grams) per 100 grams of flavonol antioxidants. This is a whopping 10% antioxidant concentration level! This makes cacao one of the richest sources of antioxidants of any food. Compare the cacao bean to processed cocoa powder (defatted, roasted cacao treated with potassium carbonate) and chocolates which range in flavonol content from the more common concentration of 500 milligrams per 100 grams in normal chocolate bars to 5,000 milligrams in Mars Corporation’s special Cocoapro cocoa powder. Research has demonstrated that the antioxidants in cacao are highly stable and easily available to human metabolism. Cornell University food scientists found that cocoa powder has nearly twice the antioxidants of red wine and up to three times what is found in green tea. Their findings were published in an article entitled “Cocoa has more Phenolic Phytochemicals and a higher Antioxidant Capacity than Teas and Red Wine,” found in the American Chemical Society’s Journal of Agriculture and Food Chemistry, a peer-reviewed publication. Scientists have known that cocoa contains significant antioxidants, but no one knew just how rich they were compared with those in red wine and green tea. The Cornell researchers, led by Chang Y. Lee, chairman of the Department of Food Science and Technology at Cornell University’s New York State Agricultural Experiment Station in Geneva, N.Y., say the reason that cocoa leads the other drinks is its high content of antioxidant compounds called phenolic phytochemicals, or flavonoids. They discovered 611 milligrams of the phenolic compound gallic acid equivalents (GAE) and 564 milligrams of the flavonoid epicatechin equivalents (ECE) in a single serving of cocoa. Examining a glass of red wine, the researchers found 340 milligrams of GAE and 163 milligrams of ECE. In a cup of green tea, they found 165 milligrams of GAE and 47 milligrams of ECE. Antioxidant ORAC levels per 100 grams:
broccoli – 890
alfalfa sprouts – 930
plums – 949
brussel sprouts – 980
raspberries – 1220
spinach – 1260
strawberries – 1540
kale – 1,770
blackberries – 2036
blueberries – 2,400
raisins – 2,830
prunes – 5,770
dark chocolate – 13,120
The ORAC test examines the antioxidant levels of various foods. The higher the ORAC score, the higher the level of antioxidants present in the food. Source: US Department of Agriculture / Journal of the American Chemical Society
Cacao and dark chocolate boost antioxidants; however, the addition of dairy products/milk cancels out the effects of antioxidants. Studies indicate that dairy products specifically block the absorption of all the great antioxidants in chocolate.
Other facts on Raw Cacao beans
- Raw Cacao is the latest Raw Super Food available on the market today.
- It is a true super food unlike anything that has come before.
- As already previously discussed, it is the highest known source of anti-oxidants by a factor of almost 5.
- It has nearly 20 times the antioxidant levels of red wine and up to 30 times what is found in green tea.
- In nature, the primary source of Magnesium is cacao (raw chocolate beans).
Raw chocolate is known to have the following properties:
- Diminishes appetite and aids in weight loss.
- · Increases sensuality and beauty.
- · Helps to heal and open the heart.
- · Nourishes the intellect and attracts prosperity.
The flavor of Raw Cacao is similar to dark, bitter chocolate one would normally buy at a store. It is great just eaten plain, with honey, or in your favorite smoothi. (or blend Cacao Beans with Coconut Oil, Almond Butter and Honey – totally divine).
One of the main differences between raw cacao and the chocolate typically available on the open market (cocoa—a processed substance) is that raw cacao has all the original healthy cacao butter, containing all the original essential fatty acids and amazing taste originally found in the bean. Raw cacao or chocolate should not be confused with other substances such as coco (coconut), kola (a nut whose flavor is used in soft drinks), or coca (the leaf of the plant from which cocaine is derived). Cocoa and cocoa butter are cooked, processed substances derived from raw cacao nibs (orbeans/nuts). All chocolate starts out as raw cacao beans (or nuts —they are actually the seed of the cacao fruit which grows on a tropical tree). Processing, cooking and roasting corrupt the delicate, complex flavor of the cacao nib (bean without the skin). Raw cacao is one of the most, if not the most, nutrient rich and complex foods known to man.
http://www.uncleharrys.com/infobase/product/cacao_beans.php
Picture: http://upload.wikimedia.org/wikipedia/commons/thumb/e/e0/Cocoa_Pods.JPG/240px-Cocoa_Pods.JPG
Many people want to treat skin conditions naturally, without having to resort to prescription medications. Read on to get the tips to banish blemishes and put your best face forward—naturally.
All-Natural Tips to Get Rid of Acne
Commonly called pimples and zits, and universally disdained by teenagers and adults alike, acne occurs when skin follicles get blocked by oil or sebum that normally drains to the surface of the skin. The sebum blockage allows bacteria and yeast to grow, causing the skin to become inflamed and the acne to eventually rupture.
Here are my favorite home remedies for acne:
• A cucumber-aloe mask can quickly cool the heat of inflammation. Put one fresh cucumber in a blender, mix with 2 tablespoon of aloe gel, and apply to your skin. Leave on for twenty minutes and then wash off with cool water.
• Drink an all-greens juice. Make tea by boiling one bunch each of fresh dandelion greens, carrot tops, and beet leaves in 7 cups of water for 20 minutes. Strain into a jar and drink 3 cups every day.
• Just a spoonful of honey! Each morning, drink 12 ounces of lukewarm water with 1 tablespoon of honey on an empty stomach. This lubricates the intestines. When you don’t empty the intestines regularly, toxins end up in either the liver or show up on the skin.
• Try tea tree oil, which when applied to acne, may help eliminate bacteria and reduce inflammation. Tea tree oil contains a compound called terpinen-4-ol that is responsible for its antimicrobial activity. Make a tea tree oil solution by mixing 1 part tea tree oil to 19 parts water; use this as a skin cleanser. Oregano oil, which is antimicrobial, can also be used in this manner.
Avoid picking and touching your face, stress, and using chemical cosmetic, skin, and hair care products. Also, medications such as birth control pills, steroids, and psychotropic drugs can trigger or worsen acne.
Natural Treatments for Psoriasis
Upwards of 6 million Americans are affected by this common skin condition. It is a symptom of a faulty skin cell regeneration mechanism. While normal skin cells take up to a month to mature, in patients with psoriasis this process is shortened to 5-7 days, producing excessive skin cells that cause the skin to thicken in raised red areas with silvery scales. Painful oozing lesions may appear and flaking and itching are common. Western medicine relies on steroidal creams, tar cream with UV light treatment, antibiotics, or immunosuppressants for relief.
Natural treatments for psoriasis:
• Soak in sulfur baths or hot spring regularly to help with skin healing. No nearby sulfur baths? Try taking a warm Epsom salt bath.
• Water chestnut paste. Peel and slice 15 water chestnuts and slowly simmer in a non-metal pot with 1 cup of rice vinegar. Allow 20 minutes for the chestnuts to absorb the vinegar. Remove from heat and let cool, drain excess vinegar, and mash the chestnuts into paste. Store in a sealed glass jar. Once a day, apply this paste with a loofa sponge and lightly scrub to thin out the thick patches of skin.
• Milk thistle stops the breakdown of substances that contribute to psoriasis and it protects the liver. Other herbs helpful for psoriasis include yellowdock, sarsaparilla, and calendula. Take as tea or supplement.
• Relieve itching with tonic oil. Mix 10 drops of tonic oil (wintergreen, eucalyptus, and menthol) with fresh aloe gel and apply liberally and frequently.
Avoid exposure to extreme temperature changes and too much sunlight with strong UVA rays. Keep your skin moist and avoid dehydration and constipation. Alcohol, nicotine and caffeine are irritants and can worsen psoriasis. Stress, anxiety and emotional upsets are notorious for initiating flare-ups of psoriasis.
Remedies for Redness
Rosacea is a chronic skin problem that reddens the forehead, nose, cheek, and sometimes the chin. Scientists believe there may be a genetic predisposition to the condition, and some recent research suggests that mites that naturally occur on human skin are more abundant in people with rosacea. Western medicine offerings include antibiotics, creams, and light therapy involving broad spectrum pulsed-light. In my treatment of rosacea, I focus on soothing the spirit, clearing heat, and using natural remedies to remove skin blockages.
Natural remedies for rosacea:
• Create a cucumber mask. Peel the skin off of a fresh cucumber and puree the insides in a blender with one egg white. Coat your face with this mixture, leave on for 30 minutes, and then wash off with cool water. Use this mask daily and you should see improvement within a month.
• Make chamomile tea and soak into clean soft gauze; then place gauze on red area. Change the application every 15 minutes, twice per day.
• A flax fix. Take one tablespoon flax seed oil or fish oil daily. Another option? Top your salads with it as dressing. • Herbal Therapy. Burdock, yellow dock, red clover and cleavers are often used to relieve symptoms of rosacea. I often recommend to my patients with skin conditions our Exquisite Skin Chinese herbal formula to help support healthy skin functions and reduce itching.
Avoid exposure to extreme temperature changes, excessive use of cosmetics, creams, and abrasive skin cleansers. Exposure to sunlight UVA rays can trigger an outbreak. Alcohol, smoking and caffeine are irritants and generate heat that contributes to flare ups. Stress, anxiety and emotional upsets are also notorious triggers.
Skincare Extra Credit
It cannot be overstated that what you put on your face can directly contribute to these kinds of skin conditions. Why not put only the best on your face? Opt for all-natural makeup, moisturizers, and cleansers. I highly recommend the Lamas skincare line and our age-defying rejuvenation cream.
What you eat eventually ends up in your skin. Many of our foods today have chemical and artificial ingredients that can cause allergic reactions and irritate your immune system. Keep a diary of your meals, and be more aware of your physical and emotional reactions to the food you eat. It won’t take long to discover if you have food allergies that worsen your skin conditions.
I hope these natural recipes will remedy and beautify your skin! I invite you to visit often and share your own personal health and longevity tips with me.
–Dr. Mao
Durian is an exotic, expensive, and seasonal fruit that has rich content of phytonutrients, antioxidant, protein, vitamins and minerals. Durian can give more spirit and energy to your days because it has high calories and carbohydrate (both are good source of energy). Main ingredients that contribute a lot to the benefits are Organosulfur Compounds and Tryptophan, but there other healthy components like dietary fiber and protein. Yet, durian does not have cholesterol. Many folk medications use durian’s leaves and roots to treat fever.
The Organosulfur has benefits as followed.
- To inhibit the formation of blood clots, thus prevent from heart attack and stroke.
- To control the inflammatory enzymes, thus also prevent from cardiovascular disease.
- To act as antioxidant, antimicrobial, antifungal, and antibacterial.
- To help you get good complexion, healthy hair, glowing skin, better brain function.
- To treat muscles soreness, enhance balance blood sugar, reduce stiffness and pain, and improve joint flexibility.
The tryptophan or L-Tryptophan has benefits as followed.
- To treat anxiety, bulimia, depression, insomnia, migraine, nightmares, compulsive disorder, and stress.
- To help you get better sleep, especially if you take some calcium with it.
- To help the treatment of Parkinson’s disease, obsessive compulsive disorder, premenstrual syndrome, suicidal related depression, and pain release.
Some people can not stand the smell of durian, while the rest love it so much. It tastes like heaven for those who love, even just by smelling the odor will make people curious. Countries in Asia are main producers of durians. They are Thailand, Malaysia, Indonesia, India, Vietnam, Philippine, and some others. There are hundreds variants of durians, but only some are heavily planted and sold. If you buy durians, you would want to choose ones that are big, fresh, fully ripen, and have solid stems. It is usually fully ripen in 2 to 4 days after falling from the tree, the best time to enjoy the flesh.
Health Benefits
- Raises serotonin levels…Creates an over-all sense of well being and aids in depression.
- It has a high amount of protein and amino acids (22 out of 24)…Good for muscle building and organ function.
- High in antioxidants…For anti-aging benefits including enhancing the appearance of your skin.
- It has the most complete nutritional profile of any fruit…Certain groups of people in Asia live on it, and nothing else, for up to 2 months at a time.
- It is power packed with nutrients, including essential fatty acids and organo-sulfur compounds…For increased energy, endurance, mental clarity, and cellular health.
- It enhances libido…It helps revitalize the desire for sexual intimacy
- Rich history of traditional uses…Anti-inflammatory, anti-parasitic, Thermogenic, calms fever, aids healing of swelling and skin diseases.
Drinking Durian For Beauty
According to David Wolf’s “Eating for Beauty”
“Durian contains high levels of tryptophan. This is an amino acid and a tryptamine (similar to serotonin, melatonin, and DMT). Researchers have discovered that tryptophan helps both anxious, depressed, repressed people, as well as insomniacs. Tryptophan works by raising serotonin levels in the brain. When serotonin levels increase, a euphoric feeling is felt as a free passage is cleared for nerve impulses to travel.
Durian is such a strong blood cleaner that eating a few durian a day can change the odor of urine (urine is filtered out of blood).
What gives durian its strongest beautifying characteristics is its high concentration of raw oleic fats (and vitamin E), sulphur compounds, and soft proteins. Durian actually contains one of the highest concentrations of protein of any fruit, making it an excellent muscle builder.” Organic sulfur
compounds among other properties in durian are very cleansing for the body.
Durian provides “more concentrated healthful energy in food form than any other product the world affords” – to keep the body vigorous and tireless; the mind alert with faculties undimmed; the spirit youthful.
Nutritive Value per 100 g
- Vitamin A: 20-30 I.U.
- Ascorbic Acid: 23.9-25.0 mg
- Vitamin E: “high”
- Calcium: 7.6-9.0 mg
- Phosphorus: 37.8-44.0 mg
- Potassium: 436 mg
- Thiamine: 0.24-0.352 mg
- Riboflavin: 0.20 mg
- Niacin0.6: 83-0.70 mg
- Iron: 0.73-1.0 mg
- Sugars(approx.) 12.0 g
- Protein: 2.5-2.8 g
- Fat: 5.33g
- Fiber: 3.8 g
- Total Carbohydrates: 30.4-34.1 g
- Calories: 144
The world’s most beautiful women, Cleopatra of Egypt and Yang Guifei of China loved to eat okra in their diets according to the history record.
When we visited the world’s most productive land of okra, Kami rural area in Kowchi Prefecture, Japan, young and old are all in smile and look very healthy. When we asked the secret of their beautiful smile and good health in that area, their answers were great grace of okra.
The history of okra seems to be very old and it was cultivated in Egypt before the time of Cleopatra. The okra plant spread to many parts of the world during the Atlantic slave trade. During WWII, the shortage of coffee beans made them use okra seeds as a substitute for coffee. This incident made the word “okra fever”. Since then, okra’s popularity never disappeared from local markets to convenience stores throughout the world and throughout the year.
Okra contains vitamins A and C and is a good source of iron and calcium. It also contains starch, fat, ash, thiamine and riboflavin. No wonder, Cleopatra and Yang Guifei maintained their beauties. Probably, you want to know more specifically. Here it is:
For 1/2 cup sliced, cooked okra | For 1 cup raw okra |
Calories 25 Dietary Fiber 2 grams Protein 1.52 grams Carbohydrates 5.76 grams Vitamin A 460 IU Vitamin C 13.04 mg Folic acid 36.5 micrograms Calcium 50.4 mg Iron 0.4 mg Potassium 256.6 mg Magnesium 46 mg |
Calories: 33 Fiber: 3.2g Total Fat: 0.1g Protein: 2.0g Carbohydrate: 7.6g Vitamin A 660 IU Vitamin C 21mg Folate 87.8mcg Magnesium 57mg |
BENEFITS OF OKRA
- The superior fiber found in okra helps to stabilize the blood sugar by curbing the rate at which sugar is absorbed from the intestinal tract.
- Okra’s mucilage binds cholesterol and bile acid carrying toxins dumped into it by the filtering liver.
- Okra helps lubricate the large intestines due to its bulk laxative qualities. The okra fiber absorbs water and ensures bulk in stools. This helps prevent and improve constipation. Unlike harsh wheat bran, which can irritate or injure the intestinal tract, okra’s mucilage soothes, and okra facilitates elimination more comfortably by its slippery characteristic.
- Okra binds excess cholesterol and toxins (in bile acids). These, if not evacuated, will cause numerous health problems. Okra also assures easy passage out of waste from the body. Okra is completely non-toxic, non-habit forming, has no adverse side effects, is full of nutrients, and is economically within reach of most unlike the OTC drugs.
- Okra fiber is excellent for feeding the good bacteria (probiotics). This contributes to the health of the intestinal tract.
- Okra is a supreme vegetable for those feeling weak, exhausted, and suffering from depression.
- Okra is used for healing ulcers and to keep joints limber. It helps to neutralize acids, being very alkaline, and provides a temporary protective coating for the digestive tract.
- Okra treats lung inflammation, sore throat, and irritable bowel.
- Okra has been used successfully in experimental blood plasma replacements.
- Okra is good for summer heat treatment.
- Okra is a supreme vegetable for those feeling weak, exhausted, and suffering from depression.
- Okra is good for constipation.
- Okra is good in normalizing the blood sugar and cholesterol level.
- Okra is good for asthma. Okra’s vitamin C is an antioxidant and anti-inflammatory, which curtail the development of asthma symptoms.
- Okra is good for atherosclerosis.
- Okra is believed to protect some forms of cancer expansion, especially colorectal cancer.
- Eating okra helps to support the structure of capillaries.
- Some information shows that eating okra lowers the risk of cataracts.
- Okra is good for preventing diabetes.
- Okra protects you from pimples and maintains smooth and beautiful skin. We understand the reason why Cleopatra and Yang Guifei loved to eat okra.
- There are other medicinal uses of okra, like its protection against trans fats.
Article: http://www.pyroenergen.com/articles07/okra-health-benefits.htm
Picture: http//www.excellexotics-kenya.com/images/veg/okra.jpg