Sake - helps with Skin care

What is it?

While “sake” can be a catch-all term for Japanese alcoholic drinks in general, the sake that most non-Japanese people are familiar with is a type of rice wine. Despite the wine designation, sake’s brewing process is actually closer to that of beer. While there are countless sake varieties with diverse flavors, types can be roughly divided along 2 extremes: “amakuchi” (sweet) and “karakuchi” (bitter/sour). The type of rice and water are both important in determining the flavor. Sake is one of those traditional Japanese drinks that remains popular today despite the influx of other alcoholic imports to Japan.

Why is it good?

Similar to Tea: Sake has been scientifically proven to have many of the same benefits as the teas we have discussed, including heart disease, diabetes, and osteoporosis prevention.

Diet: Sake has enzymes that slow starch absorption; calories are low, providing a good alternative to other alcoholic beverages.

Skin Care: Drinking sake can help smooth, moisten, and generally de-age skin, even whitening it.

Other benefits: Some claim sake helps guard against allergies, contains peptides that ward off Alzheimer’s Disease, and once again, helps prevent cancer. Of course, these benefits must be scientifically verified, so please take caution and consult with your doctor before taking them at face value.

How can you use it?

Sake is the traditional go-to drink for more formal Japanese gatherings. If you want to have fun with friends or business associates while still preserving a decorous atmosphere, sake is recommended both due to its relatively low alcohol content and smooth taste. Also, since there are as many exotic sake varieties as there are other wine or spirits, there should be plenty to talk about around the table as you drink.

https://www.washokuexplorer.com/blog/japanese-sake-and-shochu-in-the-spirit-of-a-healthier-alternative/

There is Histidine in Indian rice varieties

There is 1.3-2% histidine in 6 Indian type of husked rice.

Sushruta gave Shali rice and barley for anemia.


https://books.google.co.in/books?id=463ERB3VeUoC&pg=PA342&lpg=PA342&dq=rice+varieties+low+in+histidine&source=bl&ots=d5KJCGRFav&sig=sn0a7jCBK17LY-L5c0e_o-NysEY&hl=en&sa=X&ved=0ahUKEwjFkJrL4brWAhUDuo8KHaa7D5IQ6AEITDAH#v=onepage&q=rice%20varieties%20low%20in%20histidine&f=false

Chinese ferment rice in making noodles - pH of fermented rice is low

Soaking

The length of time rice is soaked can range from short period (several hours) for unfermented noodles to long period (several days) for fermented noodles.

Natural fermentation occurs after rice is soaked for a long time.

The purpose of soaking for a short time is to allow water to penetrate into the rice kernel, which results in high moisture content and less rigid structure without initiating fermentation. It takes 2-3 hours in summer and 4-5 hours in winter for the moisture content to reach 26-30% at room temperature.

Soaking rice for a longer time is essential for producing naturally fermented rice noodles. During this procedure, rice is not only soaked to absorb water, but also to allow natural fermentation to occur. Normally, this takes 2-3 days in Summer and 4-5 days in winter. Fermentation is facilitated by various microbes, especially lactic acid bacteria (LAB) and yeasts.

The effect of fermentation by lactic acid bacteria and other bacteria is decrease in pH. The rice and soaking water have an initial pH of 7 (neutral), and this decreases to a pH of 4 when fermentation is complete. In a study by Lu et al, the pH of supernatant decreased to 4.2 after 24 hour and remained constant at 4.1.

The main organic acids in the supernant were lactic acid and acetic acid. Lactic acid was predominant, indicating that some of the LAB involved were heterofermentative. It has been reported that fermentation plays an important role in improving nutritional content, flavor and texture of rice noodles.

http://www.aaccnet.org/publications/plexus/cfw/Documents/CFW-60-3-0515.pdf

Salt consumption directly proportional to carbohydrates consumed

Michael Goldstein Csaba Tóth, has Paleomedicina done any research on salt intake? After personal experimentation, observation of the experiences of some long term ZCers, and some basic reading of anthropology, I'm not convinced that salt is necessary on a carnivorous diet. I share this hypothesis as shared by L Amber O'Hearn: https://twitter.com/KetoCarnivore/status/911355933443342336

But I'd be curious to know what conclusions, if any, you have come to after so many paleo keto clinical trials.

L. Amber O'Hearn on Twitter

“This is exactly the hypothesis I've been discussing with @bokkiedog, @bitstein, +others. Thank you…

TWITTER.COM

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Csaba Tóth For the active transport of glucose in the enterocytes (Sodium-dependent glucose cotransporters) sodium is needed. It is impossible to obtain it through the basal surface of the enterocytes. It's only possible from the lumen. Therefore, the amount of sodium=salt consumption is directly proportional to the amount of carbohydrate (glucose) consumed. If you eat much carbohydrate you also need high amount of sodium=salt. It's just that simple.There are no risks associated with salt consumption. But carbohydrates make us eat more salt.

Salt has an inportant role in physiological processes. Our clinical experience with patients on the paleolithic ketogenic diet show that:
1. The need for salt is associated with the amount of carbohydrate consumed (more losely with fructose and glucose)
2. Patients on the paleolithic ketogenic diet, who eat only small amounts of carbohydrate, do not wish for salt. They start to feel "normal" foods to salty and automatically decrease salt in their diet.
3. Ion levels in our patients (Na, K, Ca, Mg) are physiological.
4. Level of glucose and magnesium are inversely related. We are just about to publsh a study on this issue.
We do not provide a specific recommendation on salt given that it normally adjusts to physiological needs. Also, an elevated intake of salt does not have a negative health effect. Although it may elevate the volume of intravascular volumen and cardiac output but this does not result in a significant elevation of blood pressure. Instead, hypertension is caused by an increase in fructose intake. Fructose, besides causing an elevation in uric acid, results in reduced NO release, which normally results in vasoconstriction. As a consequence blood pressure increases.

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Demerits of High Vitamin A levels

Stargardt’s disease, a genetic disorder of the retina that causes the body to process vitamin A incorrectly. Byproducts of the vitamin accumulate on the macula, in the back of the eye, eventually resulting in a loss of central vision, as if perpetually looking at the world through an eclipse. Onset is typically in childhood.

Stargardt’s disease

Signs and symptoms

Patients with Stargardt disease usually develop symptoms in the mid-first to the late second decade of life, with age of onset which can be as early as ~6 years of age.

The main symptom of Stargardt disease is
loss of visual acuity, uncorrectable with glasses, which progresses and frequently stabilizes between 20/200 and 20/400.

Other symptoms include
wavy vision,
blind spots (scotomata),
blurriness,
impaired color vision, and
difficulty adapting to dim lighting (delayed dark adaptation).

The disease sometimes causes sensitivity to glare; overcast days offer some relief.

Vision is most noticeably impaired when the macula (center of retina and focus of vision) is damaged, leaving peripheral vision more intact.

Generally, vision loss starts within the first 20 years of life.

Genetics

Stargardt disease is associated with several different genes:

STGD1: The most common form of Stargardt disease is the recessive form caused by mutations in the ABCA4 gene. It can also be associated with CNGB3.

STGD3: There is also a rare dominant form of Stargardt disease caused by mutations in the ELOVL4 gene.

STGD4: Associated with PROM1.

The classification "STGD2" is no longer used.

Pathophysiology

In STGD1, the genetic defect causes malfunction of the ATP-binding cassette transporter (ABCA4) protein of the visual phototransduction cycle. Defective ABCA4 leads to improper shuttling of vitamin A throughout the retina, and accelerated formation of toxic vitamin A dimers (also known as bisretinoids), and associated degradation byproducts.

Vitamin A dimers and other byproducts are widely accepted as the cause of STGD1. As such, slowing the formation of vitamin A dimers might lead to a treatment for Stargardt. When vitamin A dimers and byproducts damage the retinal cells, fluorescent granules called lipofuscin in the retinal pigmented epithelium of the retina appear, as a reflecting such damage.

In STGD4, a butterfly pattern of dystrophy is caused by mutations in a gene that encodes a membrane bound protein that is involved in the elongation of very long chain fatty acids (ELOVL4)

Treatment

Currently, there is no treatment for the disease. However, ophthalmologists recommend wearing sunglasses and hats outdoors and blue-light blocking glasses when exposed to artificial light sources, such as screens and lights. Tobacco smoke and second-hand smoke should be avoided. Animal studies also show that high doses of vitamin A can be detrimental by building up more lipofuscin toxin. Dietary non-supplemental vitamin A intake may not further the disease progression. Clinical trials are being conducted with promising early results. The trials may one day lead to treatments that might halt, and possibly even reverse, the effects of Stargardt disease using stem cell therapy, gene therapy, or pharmacotherapy.

The Argus retinal prosthesis, an electronic retinal implant, was successfully fitted to a 67-year-old woman in Italy at the Careggi Hospital in 2016. The patient had a very advanced stage of Stargardt’s disease, and a total absence of peripheral and central visual fields.

Prognosis

The long-term prognosis for patients with Stargardt disease is widely variable although the majority of people will progress to legal blindness.

Stargardt disease has no impact on general health and life expectancy is normal. Some patients, usually those with the late onset form, can maintain excellent visual acuities for extended periods, and are therefore able to perform tasks such as reading or driving.

Epidemiology

STGD1 is the most common form of inherited juvenile macular degeneration with a prevalence of approximately 1 in 10,000 births.

https://www.bloomberg.com/news/articles/2017-09-22/these-two-brothers-are-trying-to-cure-blindness-one-henley-at-a-time

https://en.wikipedia.org/wiki/Stargardt_disease

Excess mucus causes dullness of senses and thinking clearly is difficult

If you suffer from a chronic cough that won’t go away, wake up with puffy and crusty eyes in the morning or you have bad breath throughout the day, then you may be suffering from excess mucus production. In fact, there are over 12 foods that cause excessive mucus in the body, some that may come to a surprise and others not so much.

Excessive mucus is a sign that the body is in a state of agitation. It can come from toxins, pollutants, allergies, and food additives, and often involves the lymphatic system, gastrointestinal tract and respiratory system.

The Role of Mucus in The Body

That’s not to say that mucus doesn’t play a role in the body. It is produced by different mucus cells (i.e., goblet cells) among the epithelial lining of organs like the intestinal and respiratory tracts. They are found inside the bronchi, trachea, and larger bronchioles in the respiratory tract as well as the small intestines, the large intestine and conjunctiva in the upper eyelid.

Mucus is produced in order to protect the mucous membranes where they are found. The problem occurs when there is excess mucus production, which can be stimulated by irritants like dust, smoke, other pollution, chemicals, bacteria and viruses, food additives, and food allergens. Excess mucus is produced to capture these particles and shuttle them out of the body – meaning more coughing, stuffy noses, a harder time breathing, and more.

Too Much Mucus and Health Issues

If you suffer from too much mucus production, you may experience, one or more of the following symptoms:

– You suffer from a chronic cough that won’t go away
– You are currently experiencing mucus from a cold and/or flu
– You wake up with puffy and crusty eyes in the morning
– Bad breath throughout the day (even after brushing your teeth)
– You have a constant stuffy nose
– Your senses are dulled (you requires lots of salt to make food “taste good”)
– Your senses are not sharp – your mind is foggy and thinking clearly is difficult

These symptoms are often a result of a sluggish digestive tract, respiratory system and lymphatic system, which could be caused by excess mucus production. The digestive tract contains millions of tiny microvilli that absorb nutrients from food. In fact, over 80% of all absorption takes place in the small intestine. When we have excess mucus build-up in the intestine, it causes a glue-like buildup that sticks in the folds of the intestinal walls. This accumulation deforms the intestines and results in over 9-10 pound blockages in the average man or woman. This obstruction results in absorption issues, digestive problems, and an overall sick and poor-functioning body.

Although excess mucus production can come from allergies (aka. pollen, pet dander, smoke, dust), household chemicals, pollution, or bacteria and viruses, a major cause of mucus production is from the diet.

Mucus and Your Diet

Certain beverages and foods can trigger excessive mucus production in the body. Two main foods that cause excessive mucus build-up are dairy and wheat. Casein in dairy products (milk, yogurt, cheese, etc.), and gluten in wheat require strong stomach acids for digestion. Once digestion is complete, food particles are left over that are too big to be used by the body. These partially-digested food particles putrefy and become coated with a thick mucus to prevent further putrefaction in the intestines.

Seeing as how a large percentage of the North American diet is made up of dairy and wheat, many people carry bodies that are in a chronic state of fighting off a sort of “viral invasion” – the body gets confused by the foreign products entering the mouth (like dairy and wheat products), and thus naturally protects itself by fighting these food particles, causing inflammation and triggering excess mucus.

To be a little more specific, here is a long list of foods that create mucus in the body:

– Dairy products (yogurt, milk, sour cream, cottage cheese, ice cream, butter, ghee)
– All corn products
– Eggs
– Sugary treats (cookies, cake, pies, pastries)
– Wheat (bread, pretzels, buns, bagels, muffins, etc.)
– Deep fried foods
– All soy products
– Safflower/sunflower oil
– Jams and jellies
– High-fat red meat
– Alcohol
– Caffeine

Eliminate Mucus and Treat Your Body Right

Eliminating foods that cause mucus is key to helping the body function at an optimal pace. Raw fruits and vegetables are one of the best mucus-cleansers out there. When I switch to a high-raw plant-based lifestyle, my mucus issues subsided and my health improved 10-fold.

Aside from that, however, there are also certain foods that can relieve excess mucus. These include:

– Radishes (red, daikon, horseradish, you name it – one of that best mucus-cleansers out there!)
– All leafy greens and herbs
– Cauliflower and broccoli
– Garlic
– Celery
– Asparagus
– Bamboo shoots
– Onions
– Ginger and turmeric
– Citrus fruits (lemons, limes, grapefruits, oranges, kumquats, etc.)
– Pineapple
– Berries
– Brussels sprouts
– Hot peppers

If you enjoyed this article, then you’ll enjoy this mucus-cleansing juice recipe. One of my top recommended juices for those experiencing excess mucus build-up.

Sources:
http://www.freedomyou.com/mucus_clearing_diet_freedomyou.aspx
https://allergies.knoji.com/foods-that-cause-excessive-mucus-and-foods-that-reduce-mucus/
http://www.whyamiunhealthy.com/8-foods-that-reduce-mucus-phlegm-and-snot/

https://livelovefruit.com/foods-that-cause-excessive-mucus/#jSFLLgqU8HxIeD3Y.99

Cooking/Preparing chickpeas (also called garbanzo beans)

Pre-soaking helps to make the beans more digestible.

My friend Gila Ronel, a doula and holistic nutritionist in Israel, soaks the beans for a couple of days until they begin to sprout. She says that the nutritional value improves when the chickpeas are sprouted. If you try this, you’ll need to use cold water, not the quick soak method. Make sure you change the water they are soaking in twice daily to keep bacteria at bay. 

My note: 'Sprouting' must be removing all anti-nutrients. A plant creates anti-nutrients (phytic acid, oxalate, oligosaccharides etc.), to protect the seed from being eaten by predators. So, when we let the seeds/beans sprout, the seed is turning into a plant, the anti-nutrients are not there anymore. The seeds/beans must be good to eat.


https://toriavey.com/how-to/how-to-soak-and-cook-chickpeas/


We would like to make one further note about the preparation of garbanzo beans, and this note involves fermentation. In culinary practices throughout the world, garbanzo beans are often fermented prior to consumption, and research studies show fermentation to be a safe and desirable step that can add to the nourishment provided by the beans. However, most individuals in the U.S. are not familiar with the practice of fermentation in home cooking, and they are equally unaccustomed to the tastes and textures of fermented foods, including fermented garbanzo beans. Since factors like pH (degree of acidity) can greatly influence the success of fermentation, and because unwanted microorganisms can sometimes be present at the time of fermentation, we do not recommend fermenting your beans without some prior training and experience in this area of cooking. If you are interested in this area, you may want to visit the following website:

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=58#preptips

Salt helps with digestion

My personal observation:

Gauva

When I eat plain unripe gauva, it's little difficult to digest.
But when I eat it with a little salt, it's easily digested.

Mature Coconut

Mature coconut is difficult to digest. Hence, usually in South India, it coconut chutney is prepared with various spices (coriander, ginger, etc.,) and salt for easy digestion. So, salt must be helping with digestion.

http://healthsummary.blogspot.in/2017/09/tender-coconut-water-relives-pitta.html

Tender coconut water - relives Pitta; Mature coconut to be used with spices and salt for easy digestion; Coconut also helps with intestine, skin, hair, urinary problems

Tender Loving Coconuts: Ayurveda Plant for Cooling

Coconut Fruit

Crack! The dark, fibrous shell breaks, and fragrant coconut liquid begins to ooze out. Using a sharp knife, you separate the luscious white flesh from its shell, then grate it to make rich, delicious coconut milk. The milk will add delicate flavor and a smooth creamy texture to your lentil soup simmering on the stove.

But it is not only for its taste that the coconut is valued, says The Council of Maharishi Ayurveda Physicians. Coconut is considered a divine plant in the Vedic tradition. Whenever you perform a sacred ceremony like a yagya, a coconut must grace the occasion. Thus, the coconut enjoys the hallowed status of a select few herbs and fruits — like holy basil and amla — in the Vedic tradition.


In the ayurvedic Nighantus, or classical texts, which talk about raw materials or fruits, the coconut is actually divided into three types of coconuts:

Baal: tender or baby coconut
Madhyam: half-mature coconut
Pakva: fully mature coconut

The Three Coconuts

Baal or tender coconut:

This type is 90 to 95 percent water.
The liquid from this coconut is at its purest and most healing. It is considered the best for its cooling properties, for it is a proven Pitta-pacifier. 
While unclogging the body's channels, tender coconut water lubricates the dryness caused by ama (toxins).
It repairs the gastrointestinal tract, and its Snigdha, or sweet, quality gives it a Pranaropana (life-restoring) capacity.

Madhyam or middle-aged coconut: 

In addition to water, the coconut at this stage has some soft pulp. Madhyam coconuts have less water than tender ones, but more water than mature coconuts. The water is slightly milky at this age.
In the classical ayurvedic texts called Raj Nighantus, the middle-aged coconut is said to be the most nutritious. This type generally has more carbohydrates, protein, minerals, phosphorus, and vitamins A, B, and C than the other two forms.

Pakva or mature coconut:

This type of coconut has firm "meat" or pulp, and very little water. Ancient ayurvedic scholar Bhav Mishra wrote that when a coconut becomes mature, it becomes heavy to digest, and it can also aggravate Pitta or Vata if the digestive agni of the individual is low. Mature coconuts can also build up toxic ama by interfering with digestion. If large quantities of this variety are consumed daily, then a person can suffer hyperacidity, and worse still, elevated cholesterol levels.

Therefore, people who have low agni, or digestive power, are not advised to eat mature coconut, unless it is combined with ingredients that balance its negative properties. In the south of India, for instance, a popular way to eat coconut is in the form of chutney. Combined with healthful ingredients like roasted chickpea flour, curry leaves, mustard seeds, and oil, the coconut is used in smaller quantities, and can actually be beneficial.

The Key To Eating Coconuts

The Council of Maharishi Ayurveda Physicians points out that if you understand the Samyoga and Samskara of coconuts — that is, the right ways to choose, combine, process, and prepare them — then you can extract the maximum benefit from this healing fruit.

In general, tender and middle aged coconuts are good for almost anyone, but if you're a Kapha-dominated person and drink coconut water at night, then it will make you feel so cool and heavy that your Kapha dosha will go out of gear, causing all sorts of health problems.

Ayurvedic literature is full of praise for the tender coconut. Ayurveda's revered ancient healer, Sushruta, noted that tender coconuts are "bal maans prada" in nature. That is, they strengthen muscle, the cardiovascular system, and the seven body tissues. Middle-aged coconuts are also said to possess these healing properties. Both kinds help cleanse the urinary tract.

Charaka, who is widely credited as being the founding father of ayurveda, observed that tender and half-mature coconuts have "bringhan, snigdha, seetani, balyani, Madurani" properties. This means they increase the quantity and quality of all seven tissues; they are Vata-pacifying in nature because of their unctuous qualities; they cool and strengthen; and they are filled with sweetness.

To this, Bhav Mishra adds that "komal narikelam nihanti pitta jwar pitta dosha." That is, the tender coconut helps get rid of any heat related to Pitta aggravation, and alleviates any Pitta-related disorders.

17 Reasons You Should Love Tender Coconut

There is much to love about the tender coconut:

1. There are times when your body fills up with Pitta-charged amavisha (toxic matter). This causes the pH levels in the deeper digestive system to fall, leading to severe hyperacidity or amlapitta. That's when the coconut can step in to heal. Because it is Anuloman in nature — capable of getting all the toxins and Vata to move downward and helping to move Pitta and purify the digestive system of it — tender coconut balances acid levels and cools the system. This makes it superior to other herbs and fruits that can cool down Pitta, but do not flush it out of the system.
2. Ayurveda considers coconut a natural stress-buster.
3. Coconut cools Sadhaka Pitta, which is associated with emotions.
4. Combined with spices like cinnamon, cardamom, ginger, cloves, cumin, coriander, and turmeric, coconut is not only delicious and versatile, but also heals the digestive system and promotes better metabolism.
5. The juice of tender coconut has been billed "the world's safest natural soft drink" for being a nutritious thirst-quencher.
6. Combined with poppy seeds and ghee, coconut can help you sleep better! Here's the complete recipe. Our recipes section includes a large assortment of other delicious ayurvedic recipes.
7. Coconut has Keshya properties — that is, it improves hair quality. In Southern India, women apply coconut oil to their hair every day, which gives them long, lustrous locks.
8. Coconut is good for curing stomach disorders related to aggravation of Pitta dosha.
9. Due to its Soma-enhancing or nurturing value, coconut heals hot flashes and restores emotional stability in menopausal women.
10. Coconut improves the complexion. You can make coconut-based skin packs at home. The Council of Maharishi Ayurveda Physicians suggests mixing coconut oil with oatmeal powder and a little bit of lavender flower powder to make a soothing facial pack.
11. A burning sensation in the hands and feet is cooled down by drinking coconut water/milk. All you have to do is make a paste of crushed middle-aged coconut and apply it on your hands and feet.
12. Coconut is traditionally considered a wound healer, and especially effective at preventing the formation of scars if applied topically.
13. Hiccups due to Pitta are also eased by coconut water.
14. If you have urine retention from heat, then coconut water helps. Similarly, liver problems, such as inflammation, are also soothed by drinking tender coconut water.
15. There is a word called Karshan meaning "that which supports the body to stay slim by enhancing fat metabolism." Recent research suggests that coconut is good for burning fat and lowering cholesterol — and it is clearly written in ayurveda that the oil has Karshan properties.
16. Coconut helps detoxify and flush toxins out of the body.
17. It is delicious!

Coconut Cooking Basics

You can drink the liquid that comes out of a coconut, but don't use it in cooking.

Fresh coconut is always best, but if it is not readily available, you can generally find good-quality dried, grated coconut and coconut chips in natural food stores. Use the unsweetened type, which is free of chemical ingredients.

Tender coconuts, or ones with pulp and water, are generally available at oriental groceries. Slash off the top with a sharp knife (the store will sometimes help open coconuts), insert a straw, and enjoy!

Use coconut milk the same day — make it fresh each time. Grate fresh coconut and blend with a little warm water. Squeeze to get the rich first extraction. Add more water, re-blend and squeeze again to get a thinner second extraction. Strain.


The sweltering days of summer are ideal for cooking — and cooling — with coconut. We hope you will try different ways to enjoy this nourishing, cooling food.

http://www.mapi.com/ayurvedic-knowledge/plants-spices-and-oils/coconuts-and-ayurveda.html

***

Uses of Coconut kernel (Coconut pulp)

Tender pulp cools the body and provides nourishment. It is very easy to digest and reduces acidity. Tender coconut pulp helps to boost body energy and strength.
Fully ripe pulp acts as a very good aphrodisiac (Vajikara). It is known to increase quality and quantity of semen. It is high in dietary fibers and cleanses the intestines. Fully ripe pulp is used in Indian recipes

Uses of Coconut Oil:

According to ayurveda coconut oil is mainly used to massage scalp. This increases hair growth and prevents dandruff and hair loss.

Coconut oil accelerates healing of wounds and prevents diseases which arise due to dry skin. Here are few uses which are mentioned in ayurveda.

1.Ayurveda recommends Coconut oil or naarikela taila (in ayurveda) in conditions like dry skin and skin diseases. It has been found that application of coconut oil is beneficial in psoriasis, eczema and dermatitis.

2.Massaging coconut oil on body has myriad benefits. It prevents formation of wrinkles, ageing of skin and pigmentation. It is known as varnya in ayurveda. Varnya means restoring the complexion and glow of skin

3.It relieves stress when massaged on scalp and rejuvenates scalp and hair. It is classified as keshya. Keshya signifies its action as a hair friendly herb. Application of coconut oil helps to prevent hair loss,dandruff and increase hair growth. It also acts as a natural hair conditioner.

4.Massaging foot with coconut oil helps to soften cracked heels and increases the beauty of foot.

5.Application of coconut oil accelerates the process of wound healing. It is very safe to apply on cuts and wounds

Tender coconut

The following properties of coconut water are mentioned in ayurvedic texts

1. It is sweet in taste and increases moistness of skin.
2. It acts as a body coolant.
3. Coconut water is a very good aphrodisiac and increases sexual energy and desire. It increases quality and quantity of semen and very helpful to persons who suffer from Erectile Dysfunction.
4. It is easily digested and instantly energizes body
5. It quenches thirst .
6. It normalises aggravated vata and pitta.
7. It cleanses body and bladder
8. It acts a good appetizer.

http://www.ayurhelp.com/articles/count-coconut-cocos-nucifera#.Wb-fpIyCzIV

Pistachios - eliminates dry skin, have aphrodisiac properties, ease constipation

Eliminates Skin Dryness

Pistachios also help in eliminating dryness from the skin. The saturated fat plays a major role in this aspect. The fat also acts as a good carrier or base oil as it is used as an ingredient in traditional therapies like aromatherapy and traditional massage therapy.

Aphrodisiac Properties

According to research conducted by Aldemir et al (2011), pistachios greatly influence sexual vitality in men. Studies have shown that those men who had a daily intake of about 100 grams of pistachios for three weeks improved their erectile function by around 50 percent. This was confirmed with ultrasound scans of blood flow in the penis.

Haemoglobin And Blood

Vitamin B6 is the protein that helps in carrying oxygen in the blood. The high quantity of B6 in pistachios if taken daily can increase the oxygen quantity in the blood and increase the haemoglobin count in it (4).

Healthy Brain 

Vitamin B6, that is present in high quantity in pistachios helps in increasing the haemoglobin count in the blood. This oxygen rich blood is then supplied to the brain making it even more active (8).

Bill Majzik6:37 pmJuly 4, 2015

I discovered that pisctacios may also diminish diarrhea - I have it often with Crohns disease. With Crohns disease I am mindful to chew it very well so it doesn't irritate my intestines. Note though that I've not had a problem digesting pistachios. I elaborated on that for those with chones. ... the central point of my comment is that I noticed that I have good formed stools after eating pistachios

https://www.organicfacts.net/health-benefits/seed-and-nut/health-benefits-of-pistachio.html#comment-22316

http://www.stylecraze.com/articles/top-12-health-benefits-of-pistachios/#gref

baking a sourdough bread for more, than 25 years, using for a new starter a piece of previous baked bread

David Lower September 26, 2015 at 4:56 pm

I believe the purpose of a wood-fired brick oven is to create a crust totally around the loaf. This crust acts to prevent the inside of the loaf from becoming too hot. Thus not all the microbes in the sourdough loaf are killed. The remaining beneficial microbes repopulate over the next few days rendering an even more nutritional loaf of bread. I have made sourdough starters when using a piece of sourdough bread so I do not believe all the microbes are killed in the oven.

EleNovember 14, 2016 at 11:14 pm

My friends father just takes a cooked piece of last weeks sour dough and used as a started for the the up and coming batches of bread – Try it and have acre think ?


NikaAugust 13, 2016 at 6:54 pm

Hi there,

my uncle has been baking a sourdough bread for more, than 25 years, using for a new starter a piece of previous baked bread…the bacterias are definitely not killed, as the starter which starts a new process of fermentation, has been made of already baked bread…

High histamine level foods: - The worst offender was the day I reintroduced tomato.

AIP and Histamine

So why is the AIP diet (autoimmune Paleo diet) such a problem for those that are histamine sensitive? Well, first of all, it doesn’t have to be. There are several reasons AIP is often high in histamine. First, this is a diet that stresses the use of fermented foods. Since ferments are quite high in histamine this can certainly contribute to total histamine levels. The other reason AIP can be so high in histamine is the emphasis on animal protein. While fresh meats and fish are not super high in histamine, as they age histamine develops. This is because all animal proteins contain the amino acid histidine. Histidine, as the animal protein ages, will then degrade to histamine. The older the meat the higher the histamine content. This brings me to the next reason AIP tends to be higher in histamine—the emphasis on whole foods typically means longer hours in the kitchen. Since most of us are so busy with work, family and other responsibilities cooking is not something we typically make time for in our lives. So, to accommodate a lifestyle that requires more homecooked meals, many (myself included) will batch cook meals enjoying leftovers all week long. While this is not a problem if you do not have HIT, for those that do this is a recipe for a histamine disaster. Finally, we live in a world were bigger is better. While traditionally fermented foods are used in small amounts as flavoring agents, many will indulge in much larger servings. A tablespoon of sauerkraut is not typically a problem, but a whole cup may be problematic.

Low Histamine Diet
High histamine foods include alcohol, fermented foods, mature cheeses, smoked foods, shellfish, nuts, chocolate, vinegar, wheat, tomatoes and citrus fruits (lemon, lime, orange, tangerine, grapefruit and pineapple). These foods may exacerbate HIT. Prepared, boxed and canned foods are also often problematic, as can be older meats that have been aged or have been sitting in the refrigerator for a few days and ground meats. Poultry skin is also high in histamine, even when fresh. Black, white and green tea, coffee and other caffeinated beverages can also be a problem. While typically, the occasional high histamine food is not overly problematic, eating lots of high histamine foods over the course of a day or two can be very problematic for those with HIT. The best course of action is minimizing the use of high histamine foods if you are histamine intolerant. Eating a vegetarian meal or two per day can be an easy way to decrease your histamine load. Try preparing meats fresh every day. When consuming higher histamine foods consider keeping portion sizes small. For example, the amount of lemon typically found in hummus is likely not a problem. However, drinking a glass of fresh squeezed lemonade could be more of an issue.

https://naturalnutmeg.com/finding-relief-with-a-low-histamine-diet/

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Low histamine level foods:

• Fresh meat (cooled, frozen or fresh)
• Freshly caught fish
• Chicken (skinned and fresh)
• Egg yolk
• Fresh fruits – with the exception of strawberries, most fresh fruits are considered to have a low histamine level (also see histamine liberators below)
• Fresh vegetables – with the exception of tomatoes
• Grains – rice noodles, yeast free rye bread, rice crisp bread, oats, puffed rice crackers, millet flour, pasta (spelt and corn based)
• Fresh pasteurised milk and milk products
• Milk substitutes – coconut milk, rice milk
• Cream cheese, butter (without the histamine generating rancidity)
• Most cooking oils – check suitability before use
• Most leafy herbs – check suitability before use
• Most non-citric fruit juices
• Herbal teas – with the exception of those listed below

High histamine level foods:

• Alcohol
• Pickled or canned foods – sauerkrauts
• Matured cheeses
• Smoked meat products – salami, ham, sausages….
• Shellfish
• Beans and pulses – chickpeas, soy beans, peanuts
• Nuts – walnuts, cashew nuts
• Chocolates and other cocoa based products
• Vinegar
• Ready meals
• Salty snacks, sweets with preservatives and artificial colourings

Histamine liberators:

• Most citric fruits – kiwi, lemon, lime, pineapple, plums…
• Cocoa and chocolate
• Nuts
• Papaya
• Beans and pulses
• Tomatoes
• Wheat germ
• Additives – benzoate, sulphites, nitrites, glutamate, food dyes

Diamine Oxidase (DAO) blockers:

• Alcohol
• Black tea
• Energy drinks
• Green tea
• Mate tea

Debatable:

• Yoghurt – depends on the bacteria culture used
• Egg white – it is a histamine liberator only when in its raw state

Other

• Yeast – even though it does not contain histamine as such, yeast serves as a catalyst for histamine generation during manufacture. There is no yeast in the end product.

Sources include:

NMI Portal für Nahrungsmittel Intoleranz, Histaminunverträglichkeit – Richtige Ernährung
Maintz L, Novak N: Histamine and histamine intolerance, American Journal of Clinical Nutrition 2007
Jarisch, R. “Histaminunverträglichkeit”, Thieme Verlag, 2nd Edition

https://www.histamineintolerance.org.uk/about/the-food-diary/the-food-list/

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What Is Histamine Intolerance?

To answer that question, first you have to know what histamines are. In the most basic sense, histamines are chemicals produced during any allergic response. When an allergen triggers the immune system, mast cells (a type of white blood cells) release histamines as part of the inflammatory immune reaction. It’s this inflammation that gives you puffy, swollen eyes or a blistery skin rash. As well as being produced during the immune response, histamines can also be absorbed from histamine-containing foods, and produced by bacteria in the gut.

In healthy people, the production and ingestion of histamines is balanced out by an enzyme called diamine oxidase (DAO), which breaks down the histamines. Some processes create histamine; others destroy it, and overall the system balances out. But some people have a deficiency of DAO, so the histamines build up in their body, and cause a wide array of symptoms.

Many of these symptoms are familiar to allergy sufferers: rashes, hives, runny nose, swelling in the throat, and itching (with or without an accompanying rash). It’s basically the same old inflammatory allergic response, only without an allergen. But an overload of histamine can also cause an enormous constellation of problems, including migraines, digestive upset (constipation and/or diarrhea), nausea, and low blood pressure.

An important point to remember about this is that even though it sometimes feels like hayfever, histamine intolerance isn’t like a regular allergy where the allergic reaction is provoked by even a little bit of the substance. It’s the buildup that matters. Think of histamine like water pouring into a sink. Most people have an emergency drain (DAO) that prevents the sink from overflowing. But people with histamine intolerance don’t have that drain, so their sink eventually overflows.

Since the symptoms of histamine intolerance look like an allergy but aren’t, researchers tend to describe the problem as a “pseudoallergy:” all the symptoms of an allergic reaction, but without any allergen there to set them off. When your body is overwhelmed with too much histamine, or can’t clear histamine quickly enough, or both, you get an “allergic reaction” that isn’t actually an allergy, often manifesting as one or more of the incredibly vague symptoms that everyone hates trying to diagnose.

Histamines and Food

If you want to try an elimination diet, the next thing to learn is what foods you’ll have to cut out. Remember from above that one of the ways to push your internal “sink” past the overflow point is by eating too many foods that contain a lot of histamine. Here’s the tricky part, though: for the most part, the biggest source of histamine in food isn’t the food itself. It’s bacteria on the food, which naturally produce histamine as part of their metabolic process. So anything aged or fermented will be big trouble for the histamine intolerant! Even leftovers can sometimes be “aged” enough to cause problems. Foods high in histamine include:

• (very high) Aged or fermented foods: kimchi, sauerkraut, yogurt or kefir, kombucha, aged cheese, alcohol of any kind, vinegar, and cured meat.
• (very high) Fish and seafood, especially canned or smoked fish.
• (medium) spinach, eggplant, mushrooms, tomatoes, canned vegetables, dried fruit, avocados, strawberries, papaya, pineapple, and leftovers.

If you want to get specific with the numbers, this chart shows a partial list of histamine-containing foods, together with the amounts found in them: as you can see, the results vary from study to study, sometimes drastically. So there’s no foolproof way to list foods from high to low histamine content, and your reaction to specific foods might vary widely: eating the fish in one restaurant might be fine, while the fish from the restaurant next door leaves you breaking out in hives.

Then there’s a second category of foods that don’t contain histamine themselves, but can cause your body to release more of it. These foods include:

• Fruits and vegetables: citrus fruit, papaya, strawberries, pineapple, tomatoes, spinach
• Meat: Fish, shellfish, and pork
• Other foods: Chocolate, nuts, and raw egg white

Individual sensitivities to these foods vary a lot. Most people only have trouble with the very high-histamine foods and don’t need to eliminate anything else from their diet. In this study, for example, a boy suffering from atopic dermatitis improved just by eliminating the foods highest in histamine and then making sure not to rely on moderate-histamine foods as his everyday staples.

Since there’s no reason to eliminate foods unless you have to, a good starting point for an elimination diet is to cut out the very high histamine foods, and then experiment with different tweaks once you can see whether it’s helping at all or not.

https://paleoleap.com/histamines/

Rice - health benefits

In India, the medicinal value of rice have been documented in Charaka Samhita (700 BC) and the Samhita (400 BC) in ailments such as:
diarrhea
vomiting
fever
chest pain
wounds
burns

Laicha rice of Chattisgarh and 'Navara' rice of Kerala are the medicinal rice varieties that have been evidently treating diseases like
chronic gastritis and 
peptic ulcer
for a long time.

'Bhat moori' of Tamil Nadu which cures
anemia and
enhances blood circulation
in women after child birth contains folic acid which helps in the assimilation of dietary iron.

'Parmai-sal' of West Bengal has special nutritive properties for strength.

'Kabirak-sal' of Orissa is fed to convalescing patients to quicken the recovery.

Red rice - Considering that the highest antioxidant activity due to the presence of polyphenols in red rice than in white rice.

http://nopr.niscair.res.in/bitstream/123456789/33986/1/IJTK%2015%282%29%20321-329.pdf

Red rice health benefits 

Red rice Rakthashali (with red husk and grain) is the native staple food of Dakshina Kannada (Karnataka) and Kasaragod (Kerala) district.

A study was conducted to collect and document information from the traditional and qualified practitioners on the use of red rice in various medications and therapies to find its applicability as a functional food especially in promoting lactation.

Red rice was found beneficial to health in terms of its nutritional significance and its applicability in various medications like in
allergies,
skin ailments,
uterus related problems,
nerve disorders,
gastro-intestinal problems,
liver, kidney disorders,
fever,
infections and
in promoting lactation.

http://nopr.niscair.res.in/handle/123456789/19450


Green revolution which focused on higher yields led to discontinuation of many traditional healthy genetic variants of rice.

http://uni5.co/index.php/en/grains/grains-p-z/rice.html

Americans, on average, drink 37 percent less milk today than they did in 1970, according to data from the USDA

During these 40 years (1970-2006),
American per capita consumption on milk has fallen by about 40%.
American per capita consumption of whole milk (i.e. milk with fat) has fallen by about 80%

During the above period, blood pressure, heart disease and diabetes rates have gone up significantly in America. So, less fat consumption could be the contribution factor for increase in blood pressure, heart disease and diabetes.

Also, is it wrong to implicate milk as cause for blood pressure, heart disease and diabetes?

However, note from the 2nd table below, the per capita milk consumption has not fallen that significantly among the 20 plus. It's fallen mostly in the 0-20 population. So, perhaps, milk may be causing blood pressure, heart disease and diabetes, we don't know anything yet for sure!


"Not long ago, milk was a standard part of Americans' mornings. Now, the calcium-filled fluid would be lucky to find itself on anyone's mind.

Americans, on average, drink 37 percent less milk today than they did in 1970, according to data from the USDA. Forty years ago, per capita consumption was nearly one and a half cups per day; now it's nearer to 0.8. While the fallout spans every type of cow's milk—whole, low fat, and skim—it's been most unkind to the full fat variety. Whole milk per capita consumption has tumbled by 78 percent since 1970 (from more than 1.1 cups per day to fewer than .24)."





https://www.washingtonpost.com/news/wonk/wp/2014/06/20/the-mysterious-case-of-americas-plummeting-milk-consumption/?utm_term=.ade9c3847f94

https://milk.procon.org/view.resource.php?resourceID=000660

Why more than half of newborn boys in America are circumcised

Male circumcision

Snip snap
Jun 16th 2016

SEXUAL, health and aesthetic norms do not vary much across the West. Male circumcision is an exception. Over half of American boys are snipped, compared with 2-3% in Finland and Britain. The procedure is justified in America on grounds given little credence in Europe: that it makes genitals cleaner, nicer-looking and more socially acceptable.

Circumcision first became popular in the late 19th century as a supposed cure for masturbation—and health problems from headaches to tuberculosis. After the second world war it became associated in America with hygiene and wealth; in other rich countries governments (which paid for most health care) were unconvinced of its merits.

Over 80% of American men are circumcised. Parents worry that uncircumcised boys will be teased in the changing rooms; fathers often want their sons to look the same as them “down there”. Many parents think foreskins are hard to clean, says Georganne Chapin of Intact America, a group lobbying against infant circumcision. But if men can become astrophysicists or master carpenters, she says, surely they can learn to wash?

American doctors routinely ask new mothers whether they want their sons circumcised before they go home. Insurers often pay, so providers have an incentive to promote it. Parents who want to decide on rational grounds get little help. The American Academy of Paediatrics says the benefits “outweigh the risks” but also that they are too low to justify routine circumcision. Most parents go with the flow.

European doctors’ associations take a different line. The Nordic ones insist that there are no health benefits for young boys. The Royal Dutch Medical Association urges a “strong policy of deterrence”; it stops short of recommending a ban only for fear of driving circumcision for religious reasons underground.

On the whole, European countries view the snip as an infringement on the child’s bodily integrity that cannot be justified on medical grounds. It is true that circumcision can help prevent some sexually transmitted infections—but the evidence is from African countries where HIV/AIDS is common. Other infections can be fought in other ways, for example with vaccines or antibiotics. America puts parents’ wishes first—even if future generations may find their reasons as odd as the Victorians’ desire to check “excessive lust”.

https://www.economist.com/news/international/21700632-why-more-half-newborn-boys-america-are-circumcised-snip-snap?fsrc=scn/fb/te/pe/ed/snipsnap