Yang Baik VS Yang Jelik - Betulkah makanan berkhasiat tidak baik?

SUKANYA SOYA

Yang Baik:

Soya merupakan antara sumber protein yg popular. Kandungan isoflavonoid dlm soya dikatakan mampu mencegah pertumbuhan sel-sel kanser. Pengambilam soya dlm bentuk ekstrak seharusnya mendapat perhatian doktor kerana kononnya ia boleh menyebabkan kanser payudara.

Yang Jelik:
Penghidap penyakit gout seharusnya menjauhi soya kerana ia mampu meningkatkan kadar 'purine' dlm tubuh yg akan berubah menjadi asid.

MAKAN BAYAM UNTUK KUAT!

Yang Baik:
Baiknya sayur hijau ini adalah kerana kandungan kolin dan inositol yg amat baik utk mengatasi masalah pembuluh darah mengeras. Kandungan flavonoid dan karotenoid di dlmnya pula bertindak sebagai bahan anti aksidan yg berperanan utk mencegah kanser. Bayam mengandungi vitamin K yg amat diperlukan utk pembekuan barah.

Yang Jelik:
Bayam merupakan sumber serat dan jika diambil berlebihan akan menggangu penyerapan mineral dlm badan. Bayam yg kaya dgn zat besi seharusnya diamalkan, tetapi neutralkan penyerapan zat besi ke dlm tubuh dgn segelas jus oren, strawberi atau tomato.

SEJUKNYA TEH HIJAU!

Yang Baik:
Teh hijau amat baik utk kesihatan kerana kandungan anti oksidan polifenol di dlmnya yg menghalang pertumbuhan sel2 kanser. Selain itu, baiknya teh hijau kerana ia melindungi jantung, mengurangkan lemak dlm tubuh dan menjaga berat badan ideal utk tubuh.

Yang Jelik:
Kandungan 'thein' dlm teh kan menyebabkan tubuh terlebih segar dan menyukarkan seseorang utk tidur. Mengamalkan teh hijau secara berlebihan berkemungkinan membuatkan anda insomnia.

SYOKNYA MAKAN TELUR!

Yang Baik:

Telur dinikmati kerana kandungan protein dan kolesterol di dlmnya. Putih telur penyumbang protein tetapi sebiji kuning telur sudah cukup utk memenuhi keperluan kolesterol seorang dewasa utk sehari iaitu sebanyak 200 mg sehari.

Yang Jelik:
Jgn makan putih telur berlebihan kerana ia boleh menyebabkan masalah pada ginjal. Pengambilan kuning telur secara berlebihan akan meningkatkan kadar kolesterol dlm darah dan menyebabkan serangan penyakit darah tinggi. Katakanlah anda alah pada protein telur, anda akan mendapat bisul walau hanya dgn mengambil sebiji telur sahaja.

ENAKNYA MAKAN YOGURT!

Yang Baik:

Makanan ini mengandungi probiotik iaitu bakteria baik utk menguatkan sistem imunisasi tubuh.

Yang Jelik:

Baik utk amalkan, tetapi pengambilan berlebihan hanya akan menyebabkan kegemukan kerana ia dihasilkan dari susu penuh krim. Selain itu, pengambilan yogurt secara melampau juga akan mengakibatkan peningkatan kadar kolesterol dlm badan seseorang. Rasa masam dlm yogurt boleh menyebabkan serangan gastrik jika perut anda alah dgn rasa asid.

SERONOKNYA MAKAN IKAN BAKAR!

Yang Baik:

Ikan baik utk kesihatan kerana ia membekalkan Omega 3, sejenis asid lemak tidak tepu. Kebaikan khasiat ini adalah ia memperbaiki sistem otak dan mengurangkan risiko seseorang itu mendapat serangan jantung.

Yang Jelik:
Terlalu banyak mengambil akan akan menyebabkan masalah pada ginjal. Jika anda mengambil khasiat Omega 3 ini dlm bentuk suplemen, ia berisiko utk menyebabkan pendarahan.

JOM MAKAN LOBAK MERAH!

Yang Baik:

Kaya dgn khasiat beta karotena yg baik utk tubuh.

Yang Jelik:
Kandungan serat yg tinggi dlm lobak merah akan menyebabkan seseorang itu sembelit jika ia diambil berlebihan. Selain itu, ia juga akan mengganggu penyerapan mineral dlm saluran pencernaan. Anda pasti tidak mahu kulit anda menjadi kekuningan kerana berlebihan khasiat beta karotena bukan?

HARI-HARI MAKAN ROTI!

Yang Baik:

Bagusnya mengamalkan roti kerana ia kaya dgn serat tidak larut yg membantu melancarkan sistem pencernaan dan mengurangkan risiko seseorang mandapat kanser usus besar.

Yang Jelik:

Roti yg dihasilkan dari gandum tinggi dgn karbohidrat dan serat. Pengambilannya secara berlebihan akan menyebabkan berat badan meningkat. Pengambilan serat secara berlebihan juga akan membuatkan anda mendapat sembelit dan ia menggangu penyerapan mineral oleh tubuh.

AYUH MINUM JUS BUAH!

Yang Baik:

Apa yg baiknya jus buah2an mengandungi banyak jenis khasiat. Ia kaya dgn protein, serat, vitamin, mineral dan banyak lagi.

Yang Jelik:

Pengambilan jus buah2an tanpa gula sebenarnya sama saja seperti anda mengambil minuman bergula kerana kandungan gula semulajadi dlm buah2an. Apa yg boleh anda lakukan adalah dgn menghasilkan jus dari buah2an yg kurang manis.

MANISNYA BUAH BERI!

Yang Baik:

Semua jenis buah beri mengandungi zat anti oksidan yg tinggi termasuk vitamin C dan 'anthocyanin' Ia menghindarkan masalah kerosakan sel dlm tubuh dan menghindarkan kanser.

Yang Jelik:

Tiada apa yg tidak baik pada buah beri, ia boleh diambil secara berlebihan. Tetapi, bagi mengelakkan anda kekurangan vitamin lain, eloklah anda mengambilnya bersama makanan lain. Anda boleh menikmati salad buah beri atau meletakkan buah beri di dlm mangkuk bijirin anda.

Khasiat Cuka Apple (Apple Cider Vinegar)

Cuka apple atau 'apple cider vinegar' merupakan cuka paling kuat dan sihat berbanding cuka-cuka yg lain. Cuka epal mengandungi zat yg sama seperti buah epal seperti 'pectin' (serat larut yg mengikut kolesterol dan menariknya keluar daripada tubuh), beta kerotin, potassium, enzim dan asid amino yg terbentuk semasa proses fermentasi.

Kandungan potassium yg tinggi mendorong sel da organisme tumbuh sementara enzim membantu meningkatkan reaksi kimia dalam tubuh. Cuka epal mengandungi kalsium utk menjaga kesihatan tulang, membantu pengerakan saraf dan mengatur kontraksi otot. Zat besi yg terkandung di dlmnya baik utk kesihatan darah dan kandungan magnesium baik utk jantung. Cuka epal juga membolehkan perut menghasilkan asid 'hydrochloric' yg membantu pencernaan.

Apple Cider Vinegar Detox

Apple Cider Vinegar is a naturally detoxifying product that gently removes toxins from the body, purifies your blood and builds your immune system. From being almost unknown a few years ago, it has gained in popularity to the point that it now forms the basis of many diets and detox plans.

ACV is great for your health - it has antibacterial properties to fight germs, and also balances vitamin deficiencies caused by poor nutrition - but it has wonderful cleansing properties too.

Apple Cider Vinegar is full of antioxidants that neutralize free radicals and help slow down the aging process. It is also great for breaking down mucus in the body and encouraging the lymphatic system to eliminate wastes.

Khasiat Susu Kambing

Susu kambing paling berkesan dan lebih berkhasiat jika dibandingkan dgn susu lembu. Pengemar susu kambing menyatakan susu kambing lebih banyak khasiatnya dlm menyembuhkan penyakit dalaman.

Sunnah Rasulullah yang telah dilupakan

Susu kambing dpt menjadi alternatif bagi pengguna yg mempunyai alergi terhadap susu lembu. Boleh jadi itulah hikmahnya mengapa dlm riwayat-riwayat sahih tentang kehidupan Nabi Muhammad SAW dan para sahabatnya kita temui kisah mereka minum susu kambing dan bukan susu lembu.

Rasulullah saw. pernah bersabda sebagaimana yang diriwayatkan dalam HR. Muslim bahwa Islam datang dalam keadaan asing dan pada akhirnya akan datang suatu masa di mana Islam akan menjadi asing kembali. Karana dalam memahami dan mempraktikkan ajaran-ajaran Islam seorang muslim diperintahkan Allah SWT. untuk meneladani Rasulullah saw. (QS. 33: 21)[1], maka dalam sejarahnya terdapat pula masa di mana praktik meneladani semaksimal mungkin seluruh sikap dan perilaku sehari-hari Rasulullah – termasuk kebiasaan makan dan minumnya – mengalami masa awal yang asing dan masa kemudian yang asing pula.

Di antara jenis minuman yang biasa diminum oleh Rasulullah saw. adalah susu kambing segar, yakni langsung diminum sesudah diperah dari ambing kambing (kisah Abdullah bin Mas'ud pada masa remaja saat dia menggembalakan kambing milik Uqbah bin Mu'aith)[2]. Namun, berapa peratus dari penduduk muslim di seluruh dunia ini – terlepas dari kemampuan ekonominya – yang punya kebiasaan minum susu kambing? Atau lebih spesifisik lagi: berapa peratus dari seluruh kaum muslimin di dunia ini yang tahu akan manfaat susu kambing?

Khasiat Susu Kambing Bagi Kita

Jarang yang tahu, ternyata selain padat dgn gizi, susu yang beraroma khas ini berkhasiat tinggi bagi kesihatan. Sejumlah penyakit seperti gangguan pencernaan, TBC, dan disfungsi seksual boleh diatasi dengan mengambil susu kambing.

Di sisi lain, minum susu kambing sebagai makanan tambahan ( food supplement ) diketahui dapat mengurangi gangguan pernafasan, seperti asma, bronkitis, bahkan juga rematik. Selebihnya, karana susu kambing mampu mengurangi lemak dalam tubuh, minuman ini pun boleh menghaluskan kulit.

Meski begitu, sesungguhnya mekanisme kerja susu kambing dalam mengatasi berbagai gangguan penyakit dalam tubuh belum diketahui secara pasti karena penelitian tentang itu masih sangat terbatas dan umumnya hanya dilakukan di negara-negara Asia.

Hanya, yang jelas, susu kambing mengandung zat bioaktif yang mampu menjaga keseimbangan hormon dalam tubuh. Selain itu, khasiat susu kambing akan lebih efektif bila peminumnya selalu menjaga kesihatan tubuh, misalnya dengan bersukan.

Keistimewaan Susu Kambing

Kaya Protein, enzim, mineral, vitamin A, dan Vitamin B (riboflavin). Beberapa jenis enzim juga terdapat dalam susu kambing, antara lain : Ribonuklease, Alkalin Fosfate, Lipase, dan Xantin Oksidase. Sementara beberapa mineral yang terkandung dalam susu kambing yaitu Kalsium, Kalium, Magnesium, Fosfor, Klorin dan Mangan.

Mencegah penyakit demam kuning.

Mencegah penyakit sendi-sendi dan buah pinggang.

Mencegah penyakit lemah jantung.

Mencegah penyakit darah tinggi/pening-pening.

Mencegah batuk kering.

Mencegah penyakit yg menyerang jantung, limpa dan hati.

Mencegah penyakit saraf yg dialami apabila usia semakin lanjut.

Cukup bermanfaat bagi mereka yg mengalami lemah tenaga batin.

9 Herba Hebat Untuk Pengubatan

'Spicy Mustard Seed' - Sering kali digunakan utk membantu masalah pencernaan. Dalam pengubatan Cina, ia dikenali sebagai tonik 'Yang', yg bermaksud merangsang dan menyegarkan badan.

'Feverfew' - Herba yg namanya membawa maksud mengurangkan demam. Ia telah digunakan sejak zaman dahulu lagi utk merawat migrain dan loya.

'Lemon Balm' - Kaya antioksida. Kajian menunjukkan bahawa ia mengandungi 10 kali ganda aktiviti antioksida berbanding vitamin C atau E.

'Sage' - Selain digunakan sebagai bahan perasa, ia digunakan utk membantu penghadaman terutamanya setelah mengambil makanan berlemak.

'Lavender' - Ia mengandungi agen penenang utk membantu memberikan ketenangan dan merehatkan minda.

'Peppermint' - Ia membantu utk memberikan ketenangan dan menyejukkan badan.

'Oregano' - Berpotensi sebagai antioksida utk membantu mencegah kerosakan sel akibat radikal bebas.

'Rosemary' - Ia mengandungi antioksida utk mencegah katarak.

'Chamomile' - Digunakan di Jerman sebagai bahan berkumur mulut (gargle) utk membantu mencegah jangkitan gusi.

Fenugreek Spice (Halba)

Botanical name: Trigonella foenum-graecum Linn.
Family: Leguminosae.

The plant is grown as a green leafy vegetable and for its seeds. The plant is eaten as salad and also after cooking popularly known as `Methi sag`. The seed is a popular spice. Both plant and the seeds are considered medicinal.

The robust herb has light green leaves, is 30 to 60 cm tall, and produces slender beaked pods 10 to 15 cm long. Each pod contains 10 to 20 small hard yellowish brown seeds, which are smooth and oblong, about 3 mm long; each is grooved across one corner, giving it a hooked appearance.

India is one of the major producers and exporters of fenugreek, This spice occupies third place in area and fourth in production among all the minor spices grown in this country. Fenugreek is exported to Saudi Arabia, Japan, Malaysia the USA, the UK, Singapore and Sri Lanka.

The composition of seed on an average is given below:
Moisture:6.3 %
Protein:9.5 %
Fat:10.0 %
Fiber:18.5%
Carbohydrates:42.3 %
Total ash:13.4 %
Calcium:1.3 %
Phosphorus:0.48 %
Iron:0.011 %
Sodium:0.09 %
Potassium:1.7 % Vitamin B1:0.41 mg/100 g
Vitamin B2:0.36 mg/100 g.
Niacin:6.0 mg/100 g
Vitamin C:12.0 mg/100g
Vitamin A:1040 I.U./100 g
Calorific value:370 calories/100g
Gums:23.06 %
Mucilage:28.00 %.

In nutshell, fenugreek seed contains many substances like protein, starch, sugars, mucilage, mineral matters, volatile oil, fixed oil, vitamins and enzymes. Seeds are rich in essential amino acids.

Fenugreek leaves and stems are also rich in calcium, iron, vitamin A and vitamin C (ascorbic acid). Although fresh leaves contain only 3 to 5 % protein, on dry basis, they are comparable to pulses.

The fixed oil content of the seed is about 7 %. The fatty acids consist largely of oleic, linoletic and linolenic. It has marked drying properties, the dried oil being golden yellow in color and insoluble in ether. The oil has a disagreeable odor and bitter taste.

The volatile oil content of fenugreek is less than 0.02 %. It is not commercially very important.

Fenugreek has been used both as a food or food additive as well as in medicines. Fresh tender pods, leaves and shoots which are rich in iron, calcium, protein, vitamins A & C, are eaten as curried vegetable since ancient times in India, Egypt and other countries. As a spice, fenugreek also adds to nutritive value and flavor of foods. Because of this, fenugreek is of considerable importance in those countries in the Middle and Far East where meatless diets are customary for cultural and religious reasons.

In Egypt and Ethiopia, fenugreek is a popular ingredient of bread, known to the Arabs as `Hulba`, and in Ethiopia going by the Amharic name `Abish`. In Greece, the seeds, boiled or raw, are eaten with honey. Fenugreek extract is an important ingredient for maple syrup. Fenugreek is mainly of interest as one of the principal odorous constituents of curry powder.

Medical papyri from ancient Egyptian tombs reveal that it was used both to reduce fevers and also as a food. According to belief of the ancients, fenugreek stimulates the digestive process as well as the metabolism in general. The seeds are used in colic flatulence, dysentery, dyspepsia with loss of appetite, diarrhea, chronic cough, dropsy, enlargement of liver and spleen, rickets, gout and diabetes. The seeds are used as carminative, tonic, aphrodisiac; infusion is given to small pox patients as a cooling drink; roasted and then infused, used in sweets served to ladies during the post-natal period.

Although the use of most spices in medicine has declined substantially in recent years, fenugreek is an important exception to the rule. Recent studies in England indicated that fenugreek seeds substantially contain the steroidal substance diosgenin, which is used as a starting material in the synthesis of sex hormones and oral contraceptives. The seed is used by Indian women for its power to promote lactation.

Ground fine and mixed with cottonseed, it is fed to cows to increase the flow of milk. It is used as a conditioning powder to produce a glossy coat on horses.

Indeed in the Middle Ages, fenugreek was recommended as a cure for baldness in men. In Java (Indonesia) today it is used in hair tonic preparations and as a cosmetic.

Fenugreek Tea

The seeds of fenugreek can be used to make tea which is known to increase milk secretion in nursing mothers. During the early stages of any of the respiratory tract infections such as Bronchitis, Influenza, Sinusitis, Catarrh and suspected Pneumonia, Fenugreek tea helps to perspire, dispel toxicity and shorten gestation period of fever. Fenugreek tea has a soothing effect on the inflamed stomach and intestines. It cleans the stomach, bowls and kidneys. It helps healing peptic ulcers by providing coating of mucilaginous matter.

Preparation of fenugreek tea: Soak 0.5 grams (about 1/8 teaspoonful) of crushed seed in 1 cup of cold water for 3 hours. Strain before drinking. You can sweeten the tea with honey. One can take up to four cups of Fenugreek tea. To improve flavor few drops of lemon juice can be used. For external application, prepare a thick paste by mixing the powdered seeds with hot water.

Fenugreek Seeds

Fenugreek is used to lower blood sugar levels. Its seeds can be taken for diabetes - a glass of water or milk in which a tablespoon of fenugreek seeds has been soaked overnight is drunk each morning. Fenugreek seeds made in gruel, given to nursing mothers increase the flow of milk.

They are also used for removing dandruff. Two table spoons should be soaked overnight in water. In the morning softened seeds can be ground to a fine paste and applied on scalp and left on for half an hour. The hair is then thoroughly washed with soap-nut solution.

The seeds are widely available in health food stores and supermarkets. An infusion of the fenugreek leaves is used as a gargle for recurrent mouth ulcers. When used externally, Fenugreek has a soothing effect on the skin.

Cinnamon Bark (Kayu Manis)

Botanical name: Cinnamomum zeylanicun Blume
Family name: Lauraceae

Cinnamon is one of the most important tree spices of India. Like its cousin cassia, cinnamon consists of layers of dried pieces of the inner bark of branches and young shoots from the evergreen tree Cinnamomum zeylanicum which is obtained when the cork and the cortical parenchyma are removed from the whole bark. The thickness of the bark ranges from 0.2 to 1.0 mm. Pure cinnamon is free from any admixture with cassia, which is considered inferior to the former in appearance, flavor and odor. Cassia is the commonest substitute of cinnamon. While it may be possible morphologically to distinguish one from the other in the whole form, it is difficult to identify them in the powder form. Harvest Season : June to Dec Marketing Season : Aug to Feb

The quality of cinnamon depends, among other factors, on the region where it is grown. Sri Lankan cinnamon, and cinnamon from the Seychelles Island are considered to be the best. In India, it is grown on the West coasts. At Anjarakkandi, Cannanore district of Kerala, there is a 248-acre Randa Tarra cinnamon plantation - one of the biggest and perhaps the oldest plantation in Asia. It also grows on the Western Ghats from South Kanara southwards at low altitudes. Still the quantity produced in the country is not enough, and India imports considerable quantity of cinnamon every year, since its consumption is extremely high.

Preparation and curing of bark requires sufficient expertise. The various steps involved are (a) cutting of branches of the right size and shape in the right season, at the right stage of maturity; (b) scraping of outer rough corky layer; (c) peeling and skillfully removing the bark from the inner wood; and (d) piping and preparation of quills, quilling, feathering and chips, etc.

Cinnamon is available in the market in different grade designations in different countries, but the more common are the following four accepted by the ISO and BIS that are graded according to their length, breadth and thickness.

Quills: The long compound rolls of bark up to 1 meter in length, which constitutes the best grade.

Quillings: During the course of grading and transportation, some breakage of quills takes place. Besides, the smaller pieces left after the preparation of quills also goes into this second quality cinnamon known as `quillings`. They are of course, genuine cinnamon and are mainly used for grinding and also for distillation of cinnamon bark oil.

Featherings: This grade consists of the inner bark of twigs and twisted shoots which can not give straight quills or quillings of normal length. Thus they are also genuine and are used in the same way as quillings. However, they often contain small chips.

Chips: This classification includes the bark obtained from thick branches and stems, trimmings of the cut shoots before they are peeled, shavings of outer and inner bark which can not be separated or which are obtained from small twigs by beating or hammering, and odd pieces of outer bark. They invariably contain more or less inferior bark and woody material. This admixture is leveled `chips` which constitutes the most inferior grade of cinnamon.

Composition may vary according to the quality and region. According to different authors, the following range of variation may be seen:
Moisture:5.40 to 11.4 %
Volatile oil:0.3 to 2.8 %
Fixed oil:0.3 to 1.9 %
Fiber:25.6 to 30.5 %
Carbohydrates:16.6 to 22.6 %
Protein:3.0 to 4.5 %
Total ash:3.4 to 6.0 %
Ash insoluble in acid:o.02 to 0.6 %.

Of these, the most important component is the volatile oil of commerce, which finds numerous uses. Besides, volatile oil is also prepared from cinnamon leaves, fruits and roots as a by-product, which too finds use in the trades.

Cinnamon is a very useful tree. Every part of the tree; bark, wood, leaves, buds, flowers, fruits and roots - finds some use or other as discussed briefly below.

Cinnamon bark primarily is one of the most popular spices in use in every home. It has a delicate fragrance and a warm agreeable taste It is extensively used as a spice or condiment in the form of small pieces or powder. It is used for flavoring confectionery, liquors, pharmaceutical preparations, soaps and dental preparations. It is also used in candy, gum, incense and perfumes. It has a number of medicinal virtues. As a part of home remedy its decoction is used to combat cough. It is aromatic, astringent, stimulant and carminative and also possesses the property of checking nausea and vomiting.

Cinnamon bark contains 0.5 to 1.0 % volatile oil. It is extracted by steam distillation. This oil is light yellow in color when freshly distilled and changes to red on storage. It contains cinnamaldehyde up to 60 to 75 %; eugenol and benzaldehyde etc. Bark oil is extensively used for flavoring confectionery, liquors, soaps, dental and pharmaceutical preparations. It has high germicidal properties. It is also a good fungicide. It has the cordial and carminative properties of cinnamon without its astringency and is employed as adjuvant in stomachic and carminative medicines. As a powerful local stimulant, it is sometimes prescribed in gastrodynia, flatulent colic and gastric debility.

Green leaves, on steam distillation, yield 1 % essential oil which is generally heavier than water and is aggressive in action. The leaf oil yellow to yellowish brown with a slight camphoraceous odor resembling that of clove oil. It is used for flavoring sweets, confectionery and pharmaceutical preparations, besides being as a perfume for soaps. It is used as an embrocation in rheumatism.

The root bark yields 3 % oil which differs from both stem/bark and leaf oils. It is a colorless liquid with a camphoraceous odor. Camphor can be separates out on allowing the oil to stand. Presently it does not have commercial importance but there is opportunity to develop further.

The seeds contain 33 % fixed oil, formerly used for making candles. The oil, also called `cinnamon suet`, is obtained by heating to boil crushed ripe fruits suspended in water. The oleaginous matter rises to the surface and solidifies on cooling.

Cinnamon buds are as good for flavoring and spicing as the bark itself. Medicinal oil can be obtained from its fruits.

Wood provides a soft timber for use as low-grade board wood. Timber is moderately soft, not very strong, seasons without difficulty, but warps, splits, cracks, and is liable to strain. It is faintly scented, straight grained, medium and fairly textured. It can be effectively used for making curved fancy and decorative items.

The plant therefore is much more than the source of spice, for which it is universally known. Besides being the source of all-important spice, for which it is grown, it is a source for medicines, can support craft persons, an important source of perfumes, a source of fatty oil and so on. Therefore it is important source for growth of rural industrialization and if utilized planned manner can change our rural economic scenario.

Benefits of Cinnamon
Cinnamon leaves are used in the form of powder or decoction. They are stimulant and useful in relieving flatulence and in increasing secretion and discharge of urine. Cinnamon prevents nervous tension, improves complexion and memory. A pinch of cinnamon powder mixed with honey does the trick if taken regularly every night for these purposes.

Common Cold
Common cold can be effectively cured with the use of cinnamon. Coarsely powdered and boiled in a glass of water with a pinch of pepper powder and honey, it can be beneficially used as medicine in cases of influenza, sore throat, and malaria. Its regular use during the rainy season prevents attacks of influenza. Cinnamon oil, mixed with honey, gives relief from cold.

Digestive Disorders
Cinnamon helps cure nausea, vomiting and diarrhea. It stimulates digestion. A tablespoon of cinnamon water, prepared as for cold and taken half an hour after meals, relieves flatulence and indigestion.

Bad breath
Cinnamon can be used as a good mouth freshener.

Headache
Headache caused by exposure to cold air is readily cured by applying a paste of finely powdered cinnamon mixed in water on the temples and forehead.

Acne
Paste of cinnamon powder prepared with a few drops of fresh lime juice can be applied over pimples and blackheads with beneficial results.

Other Diseases
Cinnamon is highly beneficial in the treatment of several other ailments, including spasmodic afflictions, asthma, paralysis, excessive menstruation, uterus disorders and gonorrhea. It is sometimes used as a prophylactic agent, to control German measles.

Other Uses of Cinnamon
Natural Birth Control
Cinnamon can be used for natural birth-control. It has the remarkable effect of checking the early release of ova after child-birth. A piece of cinnamon taken every night for a month after child-birth delays menstruation for more than 15 to 20 months thus preventing early conception. It indirectly helps the secretion of breast milk. Dried cinnamon leaves and inner bark are used for flavoring cakes and sweets and in curry powder. They are also used in incense, dentifrices and perfumes. Cinnamon bark oil is used for flavoring confectionery and liquors. It is also used in pharmaceutical and dental preparations. Cinnamon leaf oil is used in perfumes and flavorings as also in the synthesis of vanillin.

Vanilla (Vanila)

Botanical name:Vanilla fragrans (Salisbury) Ames.
Vanilla planifolia Andrews.
Vanilla pompona Schneider.
Vanilla tahitensis Moore.
Family name:Orichidaceae.

Vanilla was traditionally not known to Indians. Europeans introduced it for flavoring dishes of western origin like puddings, ice creams, cakes, and pastries. Later when it was popularized Indian started flavoring their traditional sweets like kheer, sandesh etc.

The vanilla pods or sticks of commerce are the cured fruits or beans of the plant, which is a climbing orchid. It is a native of Atlantic coast from Mexico to Brazil. Vanilla cultivation spread to other countries after the discovery of America. The important vanilla producing countries are: Madagascar, Mexico, Tahiti, Comoro, Reunion, Indonesia etc.

Different methods of curing vanilla after harvest are being followed in different countries. Of the various processes, the Mexican Process has been reported to be suitable for Indian condition. During curing, or the fermentation process, vanilla pods get the flavor as a result of naturally induced enzymatic action of Beta-glucosidase on the precursor glucovanillin with the formation of vanillin and sugar. Vanillin aroma is the dominant flavor characteristic of vanilla. Climatic conditions, timing of the harvest, and the extent of sweating of the pods during curing are some of the important factors that determine the vanillin content and the quality of the pods.

The most important quality attributes of cured vanilla beans for grading purposes are: length of beans, aroma, color, flexibility, luster, and freedom from blemishes, mildew, and insect infestations. The well-cured beans thus graded and packed in airtight tin containers can keep well for a long time.

The proximate composition of whole vanilla beans is as under:
Moisture:25.85 to 30.93%
Protein:2.56 to 4.87%
Fatty oil:4.68 to 6.74%
Volatile oil:0.0 to 0.4%
Carbohydrates:7.1 to 9.1%
Fiber:15.27 to 19.60%
Ash:4.5 to 4.7%
Vanillin:1.48 to 2.90%
Resins:1.5 to 2.6%
Calcium:19.7%
Potassium:16.2%
Sodium:6.7%
Phosphorus:9.5%
Iron:0.3%.

Vanilla extracts are in great demand in America while cured vanilla beans in European countries. The vanilla flavor can be extracted with alcohol. The color of the extract depends upon the strength of the alcohol used, duration of extraction and the presence of glycerin. Dark colored extract is obtained from dry beans and the presence of glycerin deepens the color of the extract. Vanilla extract is either stored in stainless, aluminum or glass containers. Ageing for 25 to 30 days improves the aroma, due to formation of esters from acids in the presence of 42 to 45% alcohol. Wooden containers must be avoided.

The vanilla extract mixed with sugar and made into a powder called `powdered vanilla` or vanilla sugar, which has great demand in commercial market round the globe.

Use of vanilla as source of medicine is practically forgotten. It is most popular as a flavoring agent known all over the world. In the USA, most of the vanilla flavor is marketed in the form of pure vanilla extracts.

Vanillin is an important product extracted from vanilla. It has market demand all over the globe and fetches much higher value.

Mace and Nutmeg Fruit (Buah Pala)

Botanical name: Myristica fragrans Hout.
Family case: Myristicaceae.

Nutmeg and Mace are two distinctly different spices produced from a single fruit of an evergreen, aromatic nutmeg tree usually 9 to 12 meters high, but sometimes reaching a height of 20 meters or more. Mace is the dried reticulated aril of nutmeg. When the peach or apricot like nutmeg bursts open, the mace is seen as an attractive bright scarlet cage closely enveloping or clothing the hard, thin, black shining shell of the seed called nutmeg. The mace is skillfully removed, gently pressed flat, dried and is called the `blade of mace`. On drying, the original scarlet color of the mace turns rather pale yellowish brown or reddish brown and becomes brittle.

The plant requires a hot and moist climate with a rainfall of 150 to 300 cm per annum. It grows best at low elevations in alluvium formed of deep friable loam with good drainage, well sheltered from high winds; it does not thrive above an altitude of 750 meters.

The flavor of mace is similar to that of nutmeg but is more refined. Mace is much more expensive than nutmeg. Inferior mace has usually little aroma and is brittle. Both the spices are used for flavoring a number of foods and beverages besides being used as medicine. Their pleasant aroma is due to the presence of the essential oil in them.

Commercial mace consists of flattened lobed pieces, 2.5 cm or more in length, somewhat less in breadth and 1 mm thick. When soaked in water, the lobes swell up and regain original form. It is dull yellowish red in color, translucent and brittle. In odor and taste, it resembles nutmeg, but is softer and more delicate. Four types of mace are recognized as follows:

Banda mace: It is considered to be finest. It has bright orange color and fine aroma.

Java Estate mace: This mace is golden yellow, interspersed with brilliant crimson streaks like Banda mace; it is free from insect infestation.

Siauw mace: It is of lighter color than Banda mace and contains less volatile oil.

Papua mace: It contains comparatively little volatile oil and that to of undesirable turpentine like aroma. It is entirely unsuitable for distillation purposes.

The trade considers Banda and Penang mace the entire world over as of superior quality. This true mace must be differentiated from mace consisting of the aril of other species of same genus.

Being a thin lacy material, the mace is very light in weight and consequently, for every 100 kg of nutmeg a tree produces, it yields only 3 to 3.5 kg of mace. Its quality depends on its essential oil content.

Mace is available in the market as `whole`, `broken`, or `ground`. Mace is in great demand in India. In spite of the fact that India is a major producer of mace, a large quantity of mace is being imported every year. Therefore, there is huge domestic demand of this spice in India. That is the reason the cultivation of mace is gradually expanded.

The composition of mace is given below:

Moisture:5.9%
Protein:6.5%
Ether extract:24.4%
Carbohydrates:47.8%
Fiber:0.8%
Ash:1.6%
Calcium:…0.18%
Phosphorus…0.13%
Iron…12.6 mg/100 gram
Vitamin B1…0.37g/100 gram
Vitamin B2…/0.56 mg/100 gram
Niacin…1.2 mg/100 gram
Vitamin C…12 mg/100 gram
Vitamin A…175 I.U/100 gram.

It contains a volatile oil (4 to 15%), amylodextrin (25%), reducing sugar, pectin, resins and coloring matters.

The leaves yield on water distillation, 0.41 to 0.60% of a light brown volatile oil with a pleasing spicy odor. Steam distillation of dried leaves give 1.58% of a colorless volatile oil containing alpha-pinene (80%) and myristicin (10%).

Oil of Mace resembles nutmeg oil in odor, flavor and composition and no distinction is made between them in the trade. Like nutmeg oil, mace oil also becomes viscous on storage due to absorption of oxygen. Old mace yields more viscous oil than the fresh one. Freshness of mace thus is judged accordingly.

Fixed Mace Oil: Mace yields a fat similar to that from nutmeg but in a much smaller amount. The fixed oil is a semi drying oil. However, it may not be economical to extract the oil.

The amylodextrin is present in mace in the form of granules, visible under the microscope. They are compound and irregular in shape with distinct hilum.

Nutmeg and mace are generally classified as baking spices, since both are particularly good in sweet foods (especially, doughnuts and dough). However, they find a much wider range of use than other baking spices. They are frequently included in frankfurter formulae and in recipes for curried meat and other products. In India it is frequently used in Mughlai dishes.

Both nutmeg and mace are much used in soups and preserves, in sauces, in combinations with dairy products. Nutmeg, in general, tends to be sweeter and more delicate than mace. For light colored foods, such as pound cakes, cream pies and cream soups, mace is often chosen because of its own light orange color.

Mace is often chewed for masking foul breath. However, use of nutmeg in India is greater in the kitchen and in medicine than mace. Their volatile oil is used as a flavorant in liquor, tobacco and dental creams.

In India, mace and nutmeg are used more as drugs than a condiment due to their valuable medicinal properties. Both are stimulant, carminative, astringent and aphrodisiac and are used in pharmaceutical preparations for dysentery, stomach ache, flatulence, nausea, vomiting, malaria, rheumatism, sciatica and early stages of leprosy. Excessive doses, however, have a narcotic effect.

Benefits of Nutmeg
Nutmeg was used in the preparations of various medicines in ancient times. Even today it is used in several important and widely used pharmaceutical preparations. The oil extracted from the herb is used in liniments, perfumery, hair lotions and as an antispasmodic carminative.

Insomnia
The powder of nutmeg, mixed with fresh amla juice, is also an effective medicine for insomnia, irritability and depression. Nutmeg paste mixed with honey is given to infants who cry at night for no apparent reason, to induce sleep. It should, however, not be given regularly without medical advice as it may cause serious complications and addiction in the infants.

Digestive Disorders
The powder of nutmeg, about 5 to 15 grams, mixed with apple juice or banana, is used as a specific remedy for diarrhoea caused by indigestion of food. The same quantity of nutmeg powder taken with a tablespoon of fresh amla juice thrice daily, is effective for indigestion, hiccups and morning sickness.

Dehydration
The herb is useful in treating dehydration caused by vomiting and diarrhoea, particularly in cholera. An infusion prepared from half a nutmeg in half a litre of water given with tender coconut water in doses of 15 grams at a time, is an effective treatment. Skin Disdorders

Nutmeg is used in the treatment of skin diseases like ringworm and eczema. The paste of the herb prepared by rubbing it on a stone slab in one`s own early morning saliva---before cleansing the mouth---is applied once daily as a specific remedy in the treatment of these conditions.

Common Cold
In case of a running nose, a paste made from this with cow`s milk and 75 mg of opium should be applied to the forehead and the nose; it will provide quick relief. Precautions: Nutmeg should be taken in very small doses; in appreciable doses it excites the motor cortex and produces epileptic convulsions and lesions in the liver. Even a teaspoon of nutmeg can produce toxic symptoms such as burning in the stomach, nausea, vomiting, restlessness and giddiness with hallucinations.Skin Disdorders Nutmeg is used in the treatment of skin diseases like ringworm and eczema. The paste of the herb prepared by rubbing it on a stone slab in one`s own early morning saliva---before cleansing the mouth---is applied once daily as a specific remedy in the treatment of these conditions.

Other Uses
Sex Stimulant: Nutmeg, mixed with honey and a half-boiled egg, makes an excellent sex tonic. It prolongs the duration of the sexual act if taken an hour before intercourse.

Tamarind Friut (Asam)

Botanical name:Tamarindus indica Linn.
Family name:Leguminosae.

The pulp of ripe fruit of Tamarind is commonly used as condiment, or more precisely as `acidulant,` in many Indian dishes particularly South Indian dishes. The plant has dubious distinction being inauspicious for which it is known as `Yamadutika` in Sanskrit. It is believed that by staying under the shade of the plant for longer period it effects health even death for which it is known as Yamadutica meaning the messenger of Yama, the god of death.

The ripe fruit, on an average, comprises about 55% tamarind pulp, 33% seeds and about 12% fiber. A typical sample of tamarind pulp showed the following:
Moisture:18.2%
Free acid (tartaric):9.8%
Combined acid:6.7%
Total sugars as invert:38.2%
Protein:2.8%
Pectin:2.8%
Fiber:19.4%
Total ash:2.8%
Calcium:0.17%
Phosphorus:0.11%
Iron:0.011%
Vitamin A:100 I.U./100 gram
Niacin:.2 mg/100 gram.
Calorific value: 283 calories/100 gram.
Of the reducing sugars present, 70% is glucose and 30% is fruit sugar i.e. fructose. Only a trace of sucrose is present. The pectin present in pulp is of good quality having a jelly grade of 180-200.

Tamarind seed consists of 30% testa (outer skin) and 70% endosperm. The testa contains 40% of water solubles, 80% of which is tannin and coloring matter. The composition the seed kernel is:
Moisture:.1%
Protein:7%
Fat:%
Fiber:.6%
Non-fiber carbohydrates:5%
Other components:.4%.

Tamarind fruit pulp is traditionally popular in India as condiment added to many dishes like Rasham, Sambar, chutneys, curries etc. Technology is available now for manufacture of pectin out of this pulp. It is also possible to manufacture tartarates and alcohol from this pulp.

The pulp has a lot of medicinal virtues. Ayurvedic practitioners and folk doctors frequently used it as medicine. It was also a part of our home remedial system. The ripe fruit is considered as appetizing, laxative, tonic to the heart, anthelmintic, heals wounds and fractures, and rectifies disorders of Kapha and Vayu.

The chief use of the seeds lies in the manufacture of textile sizing powder. It is widely used in sizing jute yarns and some cotton yarn. The kernel is used as creaming agent for rubber latex, soil stabilizer, and as pectin substitute.

The leaves, the flowers, the unripe fruits, bark and the seeds are considered medicinal and a number of medicines can be prepared out of them. The are effective both for internal and external applications.

Turmeric Root (Kunyit)

Botanical name:Curcuma longa Linn.
Curcuma domestica Val.
Curcuma aromatica Linn.
Family name:Zingiberaceae.

Turmeric is one of the most popular spices of India. It is also popular as medicine popularly used as part of home remedy. Almost in every dish prepared in India Turmeric is added. Further, it is also regarded by the Hindus as something `sacred` for use in ceremonial and religious functions. The spice Turmeric or Haldi consists of the dried, boiled, cleaned and polished rhizomes (the underground swollen stem of the plant) of Turmeric plant.

Under the genus Curcuma, to which turmeric belongs, the botanists have so far recognized 30 varieties. Of these, Curcuma longa is economically the most important accounting for about 96.4% of the total area under turmeric and the remaining 3.6% of the total area are cultivated under Curcuma aromatica, which is mostly grown in small areas in Andhra Pradesh and Tamil Nadu.

Curing of raw turmeric rhizomes freshly dug out of earth is essential both for the development of the attractive yellow color, mostly due to a pigment called curcumin, and characteristic aroma, as without it turmeric`s lacks demand. The fingers and bulbs are boiled separately in water for half an hour until froth and white fumes appear. They are then drained and dried in the sun for 10 to 15 days until they become dry and hard. At this stage, the fingers produce a metallic sound, when broken in hand. They are then cleaned and polished mechanically in a drum rotated by hand or by power. Improved method of curing has been developed by CFTRI, Mysore which ensures better quality of end product.

Most of the turmeric produced in India is utilized as condiment. Only a small fraction is used in medicine, cosmetics and in dyeing of textile. The quality attributes of the commercial produce are its appearance in color, maturity, bulk density, length and thickness, intensity of color of the core and aroma etc. Turmeric produced in different areas is known by various local names. There are 16 such local varieties. Besides, the AGMARK Grades have been framed for (i) Turmeric fingers, (ii) Bulbs and (iii) Powder, separately both for export and for internal trade.

Turmeric has the following composition:
Moisture:5.8%
Protein:8.6%
Fat:8.9%
Carbohydrates:63.0%
Fiber:6.9%
Total ash:6.8%
Calcium:0.2%
Phosphorus:0.26%
Iron:0.05%
Sodium:0.01`%
Potassium:2.5%
Vitamin A (carotene):175 I.U./100 gram
Vitamin B1:0.09 mg/100 gram
Vitamin B2:0.19 mg/100 gram
Vitamin C (ascorbic acid):49.8 mg/100 gram
Niacin:4.8 mg/100 gram.
Calorific value (food energy): 390 calories/100 grams.

By steam distillation of crushed turmeric tubers volatile oil of orange yellow color can be extracted. Occasionally it is found to be slightly fluorescent with an odor reminiscent of tubers. The dried rhizomes yield 5 to 6%, while fresh ones give 0.24% essential oil. About 58% of the oil composed of turmerones (sesquiterpene ketones) and 9% tertiary alcohols.

Oleoresin can be extracted from ground turmeric by solvent extraction followed by vacuum concentration. It is in great demand by the food and pharmaceutical industries abroad.

During WTO regime this is one of the herbs that created debate under Intellectual Properties Right. Some firms in the USA patented the virtues of this herb creating controversies. Even those virtues, which were in application in India and many third world countries, were patented. Fortunately the case was fought in proper forum and this day light legal robbery was foiled.

Turmeric is a unique, colorful and versatile natural plant product combining the properties of a spice or flavorant, colorant as brilliant yellow dye, as a cosmetic, as a source of medicine useful in a number of diseases. These virtues are discussed briefly below.

In India and other Asian countries, use of turmeric is mostly popular as food adjunct in many vegetable, meat and fish preparations. Turmeric not only adds to taste, flavor and color of the dish but also, it is believed that it preserves the food. Moreover, due to its medicinal virtues, by consuming turmeric regularly with food in any form, it prevents many diseases. Turmeric, by dint of its aromatic oil content, flavors foodstuffs, acts as an appetizer and adds digestion.

It is also used to color liquor, fruit drinks, cakes and table jellies. It is used to flavor and at the same time color butter, cheese, margarine, pickles, mustard and other foodstuffs.

Before use of chemical dye was introduced, turmeric was commonly used in India for dyeing wool, silk and cotton to impart yellow shade, in an acid bath. It is still used for dyeing cotton. The use of natural dye is now being encouraged due to craze created in global market. However, yellow dye from turmeric has one major lacuna. Though there is washing fastness, it lacks in light fastness. The dye is also employed as coloring material in pharmacy, confectionery, rice milling and food industry. Considerable quantities of turmeric are converted as `Kumkum` used in Tilak. A diluted tincture of turmeric is suitable for use as a fluorescence ind8icator even in brown and yellow solutions.

Turmeric has been traditionally regarded as important source of medicine. It is said to be anti-oxidant, due to the phenolic character of curcuma. It is considered useful both for internal and external applications. It is considered useful for cancer patients. It is a stomachic, carminative, tonic, blood purifier, vermicide, and an antiseptic. It is taken with warm milk to act as expectorant. Mixed with lime it is applied externally to get relief from sprains and pains. It is used as an inhalation from boiling water or smoked through pipe to get relief from sore throat and congestion.

In small pox, it is applied as paste with gingerly oil and neem leaves. The juice of raw rhizome is used an anti-parasitic for many skin affections. Burnt turmeric is used as tooth powder to relieve dental troubles.

Turmeric is considered as excellent natural cosmetics. Smearing turmeric paste on the face and limbs during the bath is found to clear the skin and beautify the face. Many cosmetics are now available in the market manufactured using turmeric as one of the ingredients.

Turmeric has been used worldwide since very ancient times. Several unique properties of the Indian turmeric make it an ideal choice as a food flavor. It also finds use in the preparation of liquors, dyestuffs, medicines, cosmetics and toiletries. It is used as natural colorant. The curcumin present in turmeric imparts its distinctive yellow color. In beauty care, women have used turmeric paste since very ancient times. Today it finds use as an antiseptic and an antitanning. It prevents and cures pigmentation, making skin translucent and glowing. It cools and smoothes the skin. It is used to purify blood. It also helps in protecting the skin from water allergy.

Kulit Halus,Gebu Dan Cantik Dgn Kelapa

Setiap wanita idamkan kulit halus, gebu dan putih berseri. Untuk itu, ramai yang memilih untuk melakukan rawatan moden atau menggunakan produk-produk yang tersedia di pasaran. Namun, dalam dunia yang serba canggih ini, tidak salah kiranya kita kembali ke alam semulajadi dalam mengekalkan kecantikan kulit wajah.

Kebanyakan tanam-tanaman di atas muka bumi ini boleh dimanfaatkan untuk tujuan kecantikan. Salah satu daripadanya ialah kelapa. Walaupun kelapa tidak terkenal seperti minyak zaitun dalam dunia kecantikan tetapi jangan pandang remeh tentang kelapa kerana ia juga mengandungi khasiat yang tersembunyi. Sebenarnya dari air kelapa muda hinggalah diproses menjadi santan. Ia turut digunakan untuk tujuan kecantikan.

Kulit Putih Gebu Dengan Lulur Santan
Peranan santan telah diakui sejak zaman berzaman. Malahan, masyarakat Melayu amat sinonim dengan penggunaan santan dalam masakan atau untuk kecantikan diri. Santan juga turut digunakan sebagai petua untuk mendapatkan kening yang menawan dan rambut lebat bersinar.

Selain daripada itu, khasiat santan yang mengandungi asid lemak tepu bukan sahaja untuk kecantikan tetapi mampu melindungi kulit dan mengekalkan daya ketahanan badan seseorang.

Lulur santan yang dirumus secara semulajadi tanpa menggunakan bahan kimia berperanan untuk menyingkirkan sel kulit mati, meransang keanjalan kulit dan memberikan kelembapan. Disamping itu, lulur santan berkesan mengurangkan risiko kulit gelap akibat terdedah kepada cahaya matahari.

Lulur santan yang mengandungi asid laurik urut berkesan meransang pertumbuhan kolagen dalam sel kulit dan bertindak melindungi kulit daripada kuman. Jangan tersalah anggap bagi anda yang berusaha mencerahkan kulit dengan lulur santan. Sebenarnya kulit cerah yang terhasil bukanlah daripada proses pengelupasan produk kecantikan tetapi ia berlaku secara semulajadi dengan penyingkiran tisu mati dan kotoran yang terdapat pada kulit.

Kelebihan Rawatan Lulur Santan
* Kulit menjadi halus, gebu dan cerah
* Membuang sel-sel mati dan daki yang ada pada badan.
* Memutihkan bahagian pelipat paha,lutut, siku dan celah ketiak.
* Mengurangkan tekanan dan keletihan.
* Mengekalkan tenaga
* Mengurangkan bau badan dan mengawal masalah peluh berbau.
* Membaiki tekstur kulit.
* Mengurangkan dehidrasi.

Cara rawatan
- Sebelum anda melakukan rawatan, kulit akan dianalisis untuk memastikan rawatan yang sesuai untuk digunakan.
- Kemudian, tubuh dilulurkan dengan santan
- Lulur dilakukan dari atas bahu hingga ke telapak kaki
- bilas badan anda dengan air suam
- Letakkan serbuk susu pada keseluruhan badan
- Mulakan urutan daripada kaki hingga ke kepala
- Rendam badan anda di dalam tab mandi yang mengandungi air suam dan krim mandian santan selama 15 minit.
- biasanya, di akhir rawatan, anda akan disediakan dengan teh halia untuk menghilangkan angin-angin yang terkandung dalam badan.

Petua

Cantik Dengan Air Kelapa Muda
Tidak hanya untuk mengembalikan kesegaran tetapi air kelapa muda mempunyai banyak kandungan khasiat kesihatan dan kecantikan. Air kelapa mempunyai unsur kandungan makro dan mikro iaitu karbon dan nitrogen. Ia termasuklah, glukosa, sukrosa, protein, mineral untuk tubuh, asid amino ,kalium,kalsium, magnesium,ferum, vitamin C dan lain-lain.

Antara Kegunaan air kelapa untuk kecantikan ialah:-
a) Menghilangkan jerawat
* Caranya: Satu gelas air kelapa yang dicampur dengan kunyit dan dibiarkan semalaman, Kemudian masukkan pula serbuk kayu cendana dan disimpan selama tiga hari. Titiskan campuran tadi pada jerawat dua kali sehari

b) Mencegah Ubah
* Campurkan air kelapa dengan satu sudu garam. Gunakan semasa mandi atau ketika mencuci rambut.

C) Muka sentiasa bercahaya
* Sapukan air kelapa yang telah disimpan semalaman ke muka anda beberapa kali. Pastikan muka anda yang dibasuh dengan air kelapa dibiarkan selama sejam sebelum dibilas dengan air.

d) Elak kedutan di wajah
* Sentiasa membasuh muka dengan air kelapa

e) Mencantikkan telapak kaki
* Rendam segenggam beras ke dalam air kelapa selama 6 hingga 7 jam. Tumbuk atau giling beras rendaman tadi sehingga halus dan letakkan di telapak kaki. Lakukan selama 3 hingga 4 hari.

Khasiat Tauge

Menu TAUGE untuk hidangan makan tengah hari mahupun makan malam sering kali dipandang sebelah mata oleh kebanyakan kita. Tauge dilihat sebagai hidanganyang langsung tidak menyelerakan.

Tapi tahukah anda, tauge yang kerap kali menjadi pilihan terakhir untukdijadikan sayur ini sebenarnya mempunyai banyak khasiat. Tauge dikatakanmampu menyumbang kepada kesuburan lelaki dan wanita. Pengambilan tauge olehkaum lelaki mampu membuatkan sperma yang dihasilkan oleh golongan ini makinbaik. Begitu juga wanita, ia cukup berkesan membantu kesuburan telur yangdihasilkan.

Bagaimanapun, khasiat tauge tidak sekadar penyumbang kesuburan, ia jugaterbukti melalui kajian mengandungi bahan yang dapat melumpuhkan bibitkanser, usus besar, pankreas dan juga penyakit leukimia.

Mengikut kajian yang dijalankan tauge sama ada dari jenis kacang hijau,alfalfa dan sebagainya mengandungi banyak unsur fitokimia ya berkhasiat.Salah satunya ialah kanavanin (canavanine) , sejenis asid yang amino.Kanavanin, dikatakan mampu melumpuhkan bibit kanser leukimia, usus besardan pankreas.

Selain itu, tauge juga mempunyai estrogen semulajadi berfungsi sama denganestrogen sintesis. Estrogen dalam tauge dapat meningkatkan kepadatan dansusunan tulang, serta mencegah kerapuhan tulang (osteoporosis)

Pengambilan tauge oleh wanita secara kerap dapat membantu mereka menghindarmereka dari kanser payudara, gangguan menjelang menstruasi,simptompra-menopaus, dan gangguan akibat menopaus.

Sewaktu kacang-kacang dicambahkan untuk dijadikan tauge secara umum kadarsaponinya meningkat sehingga 450 peratus. Mereka yang berisiko penyakitstrok dan serangan jantung, gara-gara kadar lemak darah yang tinggidianjurkan lebih banyak mengambil tauge dalam menu harian mereka. Saponidalam tauge, menghalau “lemak jahat” LDL, tanpa mengganggu kandungan lemakbaik HDL.

Selain sarat DNA, tauge padat dengan antioksida kuat yang menghalang tubuhdari radikal bebas perosak sel DNA. Pelindungan ini menguatkan kesimpulantauge merupakan sayuran yang membuat anda menjadi lebih muda.

Satu lagi khasiat tauge yang tidak kurang hebat adalah membantu membuangkotoran dalam usus besar kerana mengandungi banyak serat dan air. Inilahyang menjadi tunjang utama tauge dalam memerangi sel kanser.

Apabila kotoran segera meniggalkan usus besar, tiada lagi zat-zat racundalam kotoran yang yang dapat diserap tubuh. Ia akan mencegah pengumpulanbahan beracun yang dapat merangsang berseminya benih kanser. Selepasmembaca kebaikan sayur tauge janganlah ragu-ragu lagi untuk mengambilnya.

KHASIAT RASPBERI - AGEN ANTI KANSER & PENUAAN

Buah raspberi terdiri dari beberapa spesis dan diantaranya adalah 'R. Idaeus', 'R. Arcticus', 'R. Crataegifolius' dan 'R. Occidentalis'. Buah raspberi boleh dinikmata segar, dlm bentuk buahan kering mahupun jus.

Buahnya kecil, ronanya merah membara! Masam manis nikmat rasanya menjadikan ia enak dinikmati dlm pelbagai cara. Buah yg sangat kaya dgn bahan antioksidan ini sememangnya hebat dgn pelbagai manfaat khususnya sebagai agen menentang penuaan dan juga kanser.

10 Keistimewaan Raspberi

1. Buah raspberi merupakan sumber terbaik 'ellagic acid' iaitu bahan aktif anti-karsinogen pencegah kancer.

2. Ia juga merupakan sumber terbaik antioksidan polifenol, seperti pigmen antosianin yg membantu diserang kanser dan juga penyakit jantung.

3. Oleh kerana banyaknya kandungan antioksidan, vitamin C dan polifenol, maka buah ini diberi nilai ORAC (Oxygen Radical Absorbance Capacity) sekitar 4900 utk setiap 100gm. Fakta ini menjadikan buah raspberi sebagai salah satu buah yg memiliki nilai ORAC tertinggi berbanding buah yg kaya kandungan antioksidan yg lain.

4. Buah ini juga merupakan sumber terbaik 'salicylic acid' yg kuasanya sama dgn ubatan aspirin.

5. Raspberi juga mengandungi sumber serat yg tinggi iaitu sekitar 30 peratus bagi setiap 10gm dan ini melengkapkan purata 30 peratus pengambilan serat harian. Kadar serat yg tinggi ini juga berupaya membantu menurunkan kadar kolesterol buruk (LDL).

6. Pengambilan satu cawan buah raspberi mengandungi 30mg vitamin C yg melengkapkan 50 peratus dari keperluan vitamin C harian setiap individu.

7. Raspberi juga membekalkan keperluan asid folik secara semulajadi yg baik utk wanita hamil.

8. Buah ini juga baik dimakan sebagai pencegahan pada iritasi dan alahan kulit kerana ia kaya dgn bahan antiseptik dan anti-alahan semulajadi.

9. Raspberi juga diperkaya dgn kandungan lutein dan 'zeaxanthin' yg baik utk mata.

10. Daun buah raspberi juga baik utk kesihatan reproduktif wanita khususnya saat kehamilan. Menurut pengarang buku 'The Wise Woman Herbal for The Childbearing Year', amalkan minum teh raspberi sebelum dan sepanjang proses kehamilan. Ia membantu mempertingkatkan tahap kesuburan bagi lelaki dan wanita. Sewakyu kehamilan pula, amalan minum teh raspberi dpt membantu mengurangkan rasa mual seterusnya membantu meredakan ketegangan perut yg dialami.

Ekstrak Raspberi: Agen Anti-Kanser & Anti-Penuaan Terbaik

Kandungan antioksidan yg tinggi di dlm buah ini tidak dapat dinafikan lagi khususnya dgn intensiti warna merah yg sangat tinggi pada takstur isinya. Buah berwarna merah dikatakan mempunyai kadar antioksidan lebih baik berbanding buah yg berwarna kuning.Beberapa kajian di peringkat antarabangsa telah membuktikan bahawa nutrisi yg terkandung di dlmnya lengkap sebagai membantu mencegah risiko kanser dan penuaan.

Kajian yg dilakukan oleh Universiti Clemson mendapati bahawa raspberi mengandungi bahan kimia semulajadi 'ellagic acid' yg aktif dan berfungsi mempertingkatkan kadar rintangan tubuh terhadap perkembangan sel kancer dan juga penuaan kulit. Kajian ini disusuli dgn penghasilan krim daripada ekstrak buah raspberi yg diuji dan terbukti dpt mengurangkan kesan pigmentasi akibat terdedah pada cahaya matahari.

Selain itu, 'ellagic acid' ini juga didapati dpt juga membantu menghalang pembiakan sel kancer prostat. Fakta ini telah diperakui olh Universiti South Carolina. Kajian ini juga telah membuktikan kandungan antioksidan yg tinggi di dlmnya dapat membantu penghasilan kolagen yg mengawal struktur kulit. Kajian klinikal yg dijalankan oleh Institut Kanser, Fakulti Perubatan, Universiti South Calorina pula membuktikan tentang peranan 'ellagic acid' dlm menentang kanser dgn merencat perkembangan sel kanser terbabit.

Institut Pertanian dan Kesihatan Antarabangsa, Amerika juga turut memperakui kehebatan raspberi dlm penghasilan produknya. Kandungan antioksidan di dlm raspberi ini juga mampu bertindak mencegah penularan bahan radikal bebas yg terhasil dari sinar UV yg mampu merosakkan kulit. Ia juga dpt merangsang pembentukan sel baru kulit dgn pembinaan kolagen yg sihat.

KHASIAT ANGGUR

Pernahkah terfikir untuk menikmati hidangan burger bersama semangkuk anggur? Mungkin ada yang beranggapan ia tidak sesuai dan bukan satu padanan yang menyelerakan. Namun, ia sebenarnya satu cetusan idea yang menarik bagi mengimbangkan kandungan vitamin dalam makanan.

Kajian menunjukkan setiap makanan yang kita makan perlulah diambil seiring dengan makanan antioksida untuk mengelak tekanan akibat makanan tidak hadam.

Justeru, adalah baik untuk kesihatan sekiranya menu yang diambil seiring dengan buah atau sayur yang mengandungi agen antioksida yang tinggi.

Agen antioksida seperti yang diketahui berupaya meneutralkan radikal bebas yang dirangsang daripada tekanan terhadap tubuh, sama ada secara semula jadi mahupun dari luar seperti merokok dan pencemaran udara.

Antara buah yang mempunyai kadar antioksida yang tinggi ialah anggur. Berdasarkan kajian yang pernah dibentangkan di Simposium Kesihatan Manusia dan Kesan Terhadap Buah dan Sayuran di Houston, Texas, Amerika Syarikat, baru-baru ini mendapati, antara buah-buahan yang terkenal dengan khasiat spesifiknya tersendiri adalah anggur. Penggunaannya dapat menghasilkan hampir dua kali ganda daripada amaun kapasiti antioksida yang disyorkan untuk melawan kembali pengurangan penggunaan 1,000 kalori dalam makanan.

Hasil kajian ini menunjukkan bahawa anggur adalah agen antioksida yang baik dan sesuai untuk tubuh manusia," ujar presiden Suruhanjaya Anggur California, Kathleen Nave.

Beliau yang juga penulis buku Healthy Eating-Recipes for the Asian Palate berkata, pati anggur boleh dibuat dengan mudah.

Malah anggur yang sedikit tua juga boleh dibuat pati asal betul cara penyediaan dan simpanannya.

Caranya ialah dengan menyediakan anggur yang kita suka, kemudian didihkan air dan gula, campurkan buah-buah anggur tadi dan kacau untuk lebih kurang lima minit. Pastikan jangan didihkan ia, biarkan sejuk kemudian dikisar. Simpan pati tersebut di dalam bekas khas yang bersih dan letak di dalam peti sejuk beku.

KHASIAT DAUN URANG ARING

Urang aring ialah sejenis tumbuhan yang tumbuh liar dikawasan yang agak lembap.ia sejenis herba tahunan yang termasuk dalam kumpulan dikot.Cara pembiakannnya melalui biji benih dan keratan batang. bunganya yang kecil dan berwarna putih menyerupai bunga daisy hingga ia juga di panggil false daisy.

Kegunaan:

Urang aring terkenal sebagai herba yang digunakan untuk rawatan kecantikan rambut. Daunnya yang dilumatkan dicampur dengan minyak dan dilumurkan pada rambut dikatakan dapat membantu menyihatkan, menghitam dan mengilatkan rambut dan membantu pertumbuhan semula rambut.

Dalam perubatan ayurveda, urang aring juga digunakan untuk rawatan hepatomegaly (pembesaran hati),luka, ulcer, tekanan darah tinggi,anorexia dan sakit kepala.

Jus urang aring yang dicampur dng madu diberikan kepada kanak-kanak untuk membantu masalah pernafasan.

Untuk kegunaan luar pula, daunnya yang telah dilumatkan boleh digunakan untuk merawat bengkak, buasir.

Selain itu, pokok ini mempunyai keupayaan untuk meningkatkan keupayaan buah pinggang dan hati. Ia juga boleh digunakan untuk merawat pening, vertigo dan , pandangan kabur dan uban sebelum masa.

Menurut kaedah perubatan cina untuk meningkatkan “Yi” ia digunakan juga untuk merawat masalah “darah panas” yang mengakibatkan simptom seperti batuk berdarah,hidung berdarah, najis bercampur darah dan muntah dan kencing berdarah.