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Timpla’t Tikim
By SOL VANZI
August 8, 2012, 2:31pm

MANILA, Philippines — There have recently been reports about scientific findings confirming the efficacy of traditional herbal cures for simple, everyday aches and pains. In these days when we’re forced by bad weather to stay at home, the kitchen can save us a trip or two to the drugstore; we only need to know how, and keep in mind what Lord Riekin wrote in a book in 1999.

ALLSPICE — With its active ingredient eugenol, allspice provides relief from topical pain and makes an excellent mouthwash when steeped into a tea.

ANISE SEED — Seven tsp. of seed to one quart water, boiled down by half, and sweetened with honey creates a syrup that calms a cough. Anise tea improves memory, aids digestion, and makes an excellent wash for oily skin.

ASPARAGUS — Boil asparagus in water the broth for kidney problems. Dissolves uric acid deposits and promotes urination.

BASIL — Fresh leaves and seeds make tea for migraines and bed time restlessness. The tea is also used as douche for yeast infections, as well as gargle and mouthwash.

BAY/LAUREL LEAVES— Heat leaves in a little olive oil to make a bay oil salve for arthritis and aches.

CAYENNE PEPPER— Capsicum speeds metabolism. Capsicum cream and oils relieve arthritis and aches, not just by warming and stimulating blood flow, but also by blocking pain transmission by nerves. Prevents blood clots, heals ulcers. Cayenne dramatically drops blood sugar levels and should by avoided by hypoglycemics. Cayenne promotes excretion of cholesterol through the intestines.

CELERY — Has sedative effects through active ingredient thalide. Seed and stalk reduce hypertension. Celery seed tea helps the kidneys as a cleanser.

CILANTRO (WANSUY) — Leafy part of coriander plant. Food poisoning preventative.

CINNAMON— Mouthwash, good for upset stomach. Simmer sticks with cloves for 3 min, add 2 tsp lemon juice, 2 tsp honey, 2 tbsp whiskey – as cold medication. Boil 8-10 sticks in 4 cups water, simmer 5 min, steep 45 min, then douche or apply to athlete’s foot.

CLOVES (CLAVOS)— Use oil for pain relief for sore gums and toothache. Add clove oil to neutral oils for topical pain relief of arthritis. Small amounts of clove in a tea for nausea. 3 cloves in two cups of boiled water, steeped for 20 minutes, as an antiseptic and mouthwash.

CORIANDER— The tea can be held in the mouth to relieve the pain of a toothache. Can also be drank to relieve flatulence and indigestion.

DILL SEEDS— Bring one pint of white wine almost to a boil, remove from heat and add 4 tsp of dill seeds, let steep 30 minutes and strain. Drink 1 ½ cups a half hour before retiring to sleep well.

FENNEL — Chewing fennel seeds relieves bad breath. Fennel seed tea sweetens breastmilk. Fennel tea relieves colic in infants.

GARLIC — Ultimate antibiotic. Useful even for sexually transmitted diseases. Strongly recommended for hypoglycemia and diabetes. Destroys intestinal parasites. Reduces cholesterol. Repels insects, and reduces sting effects of insects and red ants.

GINGER— Anti-nausea tea and blood thinner. Boil 2/3 cup of freshly chopped root in 1 gallon water, wrapped in cheesecloth (or old nylon stocking) until the water is yellow. Then soak towel and lay on bruises and sprains while still hot, to ease them. Stimulates a delayed period. Warm ginger tea is good to break up congestion and fever.

LEMONGRASS – Simmer ½ cup of dried leaves in 2 pints of water for 10 minutes, and sip to bring down fevers.

MINT— Peppermint tea for migraines, nervousness, stomach disorders, heartburn, and abdominal cramps. Herpes sufferers can take 2 cups of tea a day to ease the symptoms when the virus is active.

ONION— Onion is an excellent dressing for burns. Crush sliced onions with a little bit of salt and apply to burns. Apply sliced onion to bee and wasp stings.

PARSLEY— Chew for halitosis. A few sprigs provide 2/3 the vitamin C of an orange, lots of vitamin A, and the important amino acid histidine, which is a tumor inhibitor. Parsley tea is good for kidney problems, painful urination, and kidney stones. One cup of parsley to 1 quart of water makes a strong tea.

BLACK PEPPER— Pain relief from toothache, brings down a fever.

TURMERIC— Anti-oxidant. Take ½ tsp in juice in the morning and evening to aid in removing fat around the liver.

VINEGAR— Naturally brewed apple cider vinegar: Take 1 tbsp per day of equal parts vinegar and honey in water to taste to cleanse the blood and reduce inflammation from arthritis.

For comments and suggestions, email to solvanzi2000@yahoo.com.

Source: http://mb.com.ph/articles/368918/natural-cures-from-the-kitchen

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cherries

The Cherry Research Committee is seeking proposals for new cherry research studies. Submit your proposal and learn more at www.cherryresearch.com.

Cherries are not only good for you, but they’re also on trend as a homegrown “Super Fruit.” According to recent data, more than 9 out of 10 Americans want to know where their food comes from, nearly 80 percent say they’re purchasing “locally produced” products, and the majority is defining “local” as grown in America.1,2 And cherries deliver.

A growing body of science reveals tart cherries, enjoyed as either dried, frozen cherries or cherry juice, have among the highest levels of disease-fighting antioxidants, when compared to other fruits. They also contain other important nutrients such as beta carotene (19 times more than blueberries or strawberries) vitamin C, potassium, magnesium, iron, fiber and folate.

Emerging evidence links cherries to many important health benefits – from helping to ease the pain of arthritis and gout, to reducing risk factors for heart disease, diabetes and certain cancers. Cherries also contain melatonin, which has been found to help regulate the body’s natural sleep patterns, aid with jet lag, prevent memory loss and delay the aging process.

A recent study from the University of Michigan reveals new evidence linking cherries to heart health benefits. The study found that a cherry-enriched diet lowered total weight, body fat (especially the important “belly” fat), inflammation and cholesterol-all risk factors associated with heart disease. According to the American Heart Association, being overweight or obese, in particular when the weight is concentrated in the middle, is a major risk factor for heart disease. As nearly two out of three Americans are overweight, emerging studies like this are important in examining the role diet may play in disease management and prevention.

Click on Cardiovascular/Heart Health for more information on the role cherries may play in reducing inflammation and risk factors associated with heart disease.

While there’s no established guideline yet on how many cherries it takes to reap the benefits, experts suggest that 1-2 servings of cherries daily can help provide some of the health benefits identified in the research. Single serving size examples include:
• 1/2 cup dried
• 1 cup frozen
• 1 cup juice
• 1 ounce (or 2 Tbsp) juice concentrate

For additional information on serving sizes and tips to meet daily requirements for fruits and vegetables, visit: www.5aday.gov/what/index.html

1: Survey conducted by IRI Data, 2008
2: Survey conducted by The Hartman Group, 2008

http://www.choosecherries.com/health/main.aspx

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cherries2

Health Benefits of Cherries :

a. Cherries red pigment is called anthocyanins, this pigment has been shown to reduce pain and inflammation.

b. Cherry Anthocyanins are also a powerful antioxidant.

c. Cherries help stimulate the secretion of digestive juices and of the urine and are effective cleansers of the liver and kidneys.

d. Eating large quantities of cherries, from one half pound and up daily, has been found to bring relief to patients with gout, a disease that is characterized by an excess of uric acid in the blood and attacks of arthritis.

e. Cherry also contain a high level of melatonin, is a substance that is important in the immune system function. Study shown that people who experience heart attack have low melatonin levels.

f. May help prevent cancer in organs and glands with epithelial tissue due to its high Vitamin A content.

g. Cherries is also helpful in the following cases ; Anemia, Colds (runny nose), Obesity, Cramps, Intestinal worm, High blood Pressure, Rheumatism, Asthma

Nutritive Values : Per 100 gm.

  • Vitamin A : 620 I.U.
  • Vitamin B : Thiamine .05 mg.;
  • Riboflavin : .06 mg.;
  • Niacin : .4 mg.
  • Vitamin C : 8 mg.
  • Calcium : 18 mg.
  • Iron : .4 mg.
  • Phosphorus : 20 mg.
  • Fat : .5 gm.
  • Carbohydrates : 14.8 gm.
  • Protein : .5 gm.
  • Calories : 61

http://hubpages.com/hub/Health_Benefits_of_Cherries

Health benefits of Cherries:

There are a number of health benefits associated with the cherry fruit. Among the many wellness promoting attributes of the fruit, the main ones include:

  • Cherry is being researched upon extensively in the human battle against cancer. Research, so far, reveals that consumption of the fruit is especially beneficial in fighting organ cancers.
  • The anti-oxidants in cherries clean up free radicals, or the unstable molecules responsible for cell damage in the human body. This is believed to slow down the aging process.
  • Research reveals that the anthocyanin red pigment in cherries helps to reduce inflammation and pain.
  • The cherry fruit is also credited with reduced risk of heart disease and diabetes, on consumption. Research reveals that people who include the fruit as it is or in supplement form in the daily diet display lower blood cholesterol and triglycerides.
  • A daily cupful has the ability to address and relieve the discomfort associated with arthritis, and gout.
  • The cherry fruit is low in fat and high in water content. Regular consumption helps to boost energy levels and modify metabolism for effective weight loss. It is also being used as a natural cure for Fibromyalgia Syndrome and certain physiological problems.
  • High potassium content in cherries controls water retention and aids in the treatment of autoimmune neuro-degenerative ailments and connective tissue diseases.
  • Cherries are easily available fresh, juiced and canned. Rich servings of the fruit ensures a daily intake of essential iron, potassium, magnesium, iron, fiber and folate.
  • Probably the most important and benefiting attribute of the fruit is its newly discovered ability to help in the weight loss process. The cherry fruit is low in fat and high in water content. Regular consumption helps to boost energy levels and modify metabolism for effective weight loss. The fruit is being tapped for potential fat burn and blood pressure regulation.

By Gaynor Borade
Published: 4/15/2009

http://www.buzzle.com/articles/health-benefits-of-cherries.html

See also:

http://www.buzzle.com/articles/health-benefits-of-cherries.html
http://healthmad.com/nutrition/health-benefits-of-cherries/
http://www.wisegeek.com/what-are-the-health-benefits-of-cherries.htm
http://guide2herbalremedies.com/health-benefits-cherry-juice/
http://www.edubook.com/health-benefits-of-cherry-juice/3820/

brain

By Dr. Maoshing Ni – Posted on Mon, Aug 11, 2008, 1:42 pm PDT

Senility, Alzheimer’s, and age-related memory loss: these conditions of mental decline that come with aging can be delayed or even prevented. Besides engaging in daily activities that work out your brain, a regular and balanced diet rich with essential amino acids, omega oils, minerals and vitamins will ensure a vibrant and sharp memory. Eat these foods to give your brain the nutrition it needs.

1. Fish
Protein, an important component in the making of neurotransmitters, is essential to improve mental performance. Aside from being an excellent source of high quality protein, fish are packed with essential oils, such as Omega-3, which protect the brain and supports its development and functioning. Deep sea fish have the highest amounts of fatty acids, and they include salmon, sea bass, halibut, mackerel, and sardines.

2. Blueberries
These delicious berries are full of powerful antioxidants, which eliminate free-radical damage that causes aging, and they also possess neuroprotective properties that can delay the onset of age-related memory loss by guarding brain cells from damage caused by chemicals, plaque, or trauma. And they combat inflammation, the other factor in aging.

3. Nuts and Seeds
Nuts and seeds are wonder foods for your brain. Packed with protein and essential fatty acids, nuts and seeds are also chock full of the amino arginine, which stimulates the pituitary gland at the base of the brain to release growth hormone, a substance that declines quickly after age 35; this is a real anti-aging boon to your brain!

Whip up a batch of my “Anti-aging brain mix” to bring with you anywhere and eat a small handful in between meals as a daily snack. It will nourish and support your brain. Pack in sealed container or zip-lock bag to preserve freshness.

  • 1 cup walnut
  • 1/2 cup pine nuts
  • 1/4 cup sesame seeds
  • 1/2 cup pumpkin seeds
  • 1/3 cup of dried goji berries (also known as lycium berry, and easily found in health food stores)
  • 1/2 cup dried apricots

4. Cruciferous Vegetables
Broccoli, cauliflower, and Brussels sprouts are all rich in choline, an essential nutrient for memory and brain health. Choline is a precursor to the neurotransmitter acetylcholine, which contributes to healthy and efficient brain processes. As we age, our body’s natural choline output declines, and its neurochemical action weakens. You can eat choline-rich foods to increase your production of acetylcholine, which will improve your brain power.

Other sources of choline include: eggs, soybeans, peanuts, cabbage, black beans, and kidney beans.

5. Oil: Monounsaturated Fats
Monounsaturated fats contain essential fatty acids and gamma-linolenic acid (GLA), which are crucial for brain development and function, among many other excellent benefits for your health. Olive oil, sesame oil, canola oil, almond oil, flaxseed oil, and fish oil are rich in monounsaturated fats and are good choices for brain health. Population studies show that people with a diet that is high in unsaturated, unhydrogenated fats may have a reduced risk of Alzheimer’s disease, whereas those with a diet that is higher in saturated fats and trans fats have an increased risk.

6. L-carnitine Foods
Age-related memory problems are many times caused by plaque buildup and diminished blood supply to the brain, compromising the delivery of nutrients and oxygen. L-carnitine, an amino acid manufactured in your liver, increases circulation in the brain — among a myriad of powerful benefits for your health. Also, because it prevents fat oxidation in the brain, L-carnitine shows some promise in preventing Alzheimer’s disease. Good sources of L-carnitine include: meats, fish, poultry, wheat, avocado, milk, and fermented soybeans.

7. Microalgae
Microalgaes from the ocean and uncontaminated lakes, including blue-green algae, spirulina, chlorella, seaweed, and kelp are easy-to-digest, high protein and high-energy supplements-and contain over a hundred trace minerals! Available in your health food store, microalgae are simple to incorporate into your diet to ensure a good, strong brain function. Look for powders you dissolve in juice or flakes you can sprinkle on your food.

8. Green Tea
Green tea prevents an enzyme found in Alzheimer’s disease and is also rich in polyphenols, antioxidants that help prevent premature brain aging. Drink two cups a day to get the brain benefits. To decaf tea, steep for 45 seconds and pour out the water, add fresh hot water to the leaves or tea bag — 95% of caffeine will be eliminated.

Herbal Boost
There are many Chinese herbs that support healthy brain functions, including ginkgo biloba and gotu kola. For support of healthy brain function I recommend our family formula called Enduring Youth, which contains Chinese herbs such as Chinese yam, goji berry, schisandra berry, Asian cornelian, China root, Cistanches, sweet flag, Chinese senega, dipsacus, anise, and Chinese foxglove. For more information, click here.

I hope you get the brain benefits of these foods. I invite you to visit often and share your own personal health and longevity tips with me.

-Dr. Mao

http://health.yahoo.com/experts/drmao/15524/8-foods-to-keep-your-brain-young-and-healthy/

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