Prince, Author at Thegoldenliving

EAT THAT BUG!

on December 16, 2014 by Prince add comment

Lol, Wierd topic right?, I know!.. the thing is I used to keep my beverage container somewhere on a a cabinet and wake up each morning to a deluge of ants. My friend came visiting and complained bitterly, and I laughed and jokingly told him “eat it, it’s protein” (my mum used to say that to me). But then I stopped to really think of it, and decided to find out what exactly ants and bugs in general have to offer. Well,if you tend to shoo the ants away when you’re having a picnic, perhaps you should invite them onto the blanket as part of your meal. The protein of many species rivals that of meat in both content and quality, according to a 200-page report the Food and Agriculture Organization (FAO) of the United Nations released last May. Insects also provide iron,zinc, copper,potassium, B vitamins and other micronutrients, as well as healthy fats and fiber (chitin)

Protein:

Red ants still boast relatively high protein levels, like other insects, but they also have less fat than some high protein fish, like salmon. The Mormon cricket is equivalent to soy protein. Other investigators have obtained similar results with a variety of insects in feeding trials with poultry .On the other hand, whole insects as a source of protein are of somewhat lower quality than vertebrate animal products because of the indigestibility of chitin.. Despite this, studies conclude that, ‘the consumption of mopanie caterpillars can to a substantial degree supplement the predominantly cereal diet with many of the protective nutrients’. Removal of chitin increases the quality of insect protein to a level comparable to that of products from vertebrate animals. In general, insect protein tends to be low in the amino acids, methionine/cysteine; but it is high in lysine and threonine, one or both of which may be deficient in the wheat, rice, cassava and maize-based diets that are prevalent in the developing world.

Fat:

Malnutrition in developing countries is as much, or more, a problem of calorie deficiency as of protein deficiency. Insects vary widely in fat (and, thus, energy) content. Isoptera (termites) and Lepidoptera (caterpillars) rank among the highest in fat. Cholesterol levels in insects vary from low (e.g. none in the edible leaf-cutter ant) to approximately the levels found in other animals (1 mg sterol g- 1 tissue), depending on species and diet. Insect fatty acids are similar to those of poultry and fish in their degree of unsaturation, with some groups being rather higher in linoleic and/or linolenic acids, which are the essential fatty acids. Termites are a good source of heart-healthy unsaturated fats, and about 49 percent of their body composition contains these beneficial nutrients.

Vitamins and Minerals:

The Caterpillar has been found to be a rich source of iron, copper, zinc, thiamin (vitamin BJ and riboflavin (B2); 100g of cooked insect provided > 100% of the daily requirement of each of these minerals and vitamins. Winged adults of the termite are high in magnesium and copper, and the palm weevil larva,Rhynchophorus phoenicisF., in zinc, thiamin and riboflavin. The high content of iron and zinc in many edible insects is of particular interest. Iron deficiency is a major problem in women’s diets in the developing world, particularly among pregnant women, and especially in Africa. Vegetarians everywhere are at risk of zinc deficiency. A serving of the mopane caterpillar supplies between 31 and 77 milligrams of iron according to the Food and Agriculture Organization of the United Nations. The mopane caterpillar also supplies about one-fourth of the potassium you need each day, as well as 100 percent of the copper you require.

Fibre:

Chitin comprises 10% of whole dried insects. It is a carbohydrate polymer found in invertebrate exoskeletons, protozoa, fungi and algae, and is being called the polymer of the future because of its abundance, toughness and biodegradability. Numerous applications of chitin and its derivatives (especially chitosan) are being found in medicine, agriculture and industry . In fact, chitin from shells of lobsters, crabs and crayfish has been approved by the Japanese for use in cereals as a source of fibre and calcium. If protein concentrates from dechitinized insects should become acceptable and produced on a large scale, the chitin by-product could be of significant value as a fibre source.

Other Uses: Malnutrition in Focus.

Director of pediatric nutrition at theUniversity of Alabama at Birmingham, Franklin has argued that since low calories and low protein are the main causes of death for approximately 5 million children annually, insect protein formulated into a ready-to-use therapeutic food could have potential as a relatively inexpensive solution tomalnutrition.In 2009, Dr. Vercruysse from Ghent University in Belgium proposed that insect protein can be used to generate hydrolysates, exerting both ACE inhibitory and antioxidant activity, which might be incorporated as multifunctional ingredient into functional foods. Additionally, edible insects can provide a good source of unsaturated fats, thereby helping to reduce coronary disease.Insects are healthy, nutritious alternatives to mainstream staples such as chicken, pork, beef and even fish,” according to the U.N. They have high feed-conversion efficiency an animal’s capacity to convert feed mass into increased body mass and they emit relatively few greenhouse gases and relatively little ammonia.

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END INSOMNIA WITH FOOD

on December 15, 2014 by Prince add comment

Research has shown certain minerals to be effective as a natural remedy for insomnia. Magnesium and calcium work together to calm the body and help relax muscles. A lack of these minerals may cause you to wake up after a few hours and not return to sleep. Calcium helps the brain use the amino acid tryptophan to manufacture the sleep-inducing substance melatonin. This explains why dairy products, which contain both tryptophan and calcium, are one of the top sleep-inducing foods. In magnesium deficiency, chronic insomnia is one of the main, central symptoms. Magnesium rich foods include spinach, bananas, nuts, seeds, fish and whole grains.

1.) Turkey is a well-known tryptophan source (and notorious cause of the post-Thanksgiving nap), but turkey is not unique. Other foods such as eggs, chicken, fish, and nuts contain roughly equal amounts of tryptophan. Carbohydrates make tryptophan more available to the brain, so if you’re eating a light snack before bed, you might try something like a few whole wheat crackers with a small amount of peanut butter, or cereal with milk

2.) Almonds are a winner, according to Jacob Teitelbaum, MD, medical director of the Fibromyalgia and Fatigue Centers, and author of the bestselling bookFrom Fatigued to Fantastic!“They contain magnesium, which promotes both sleep and muscle relaxation,” he says. “And they have the added benefit of supplying proteins that can help maintain a stable blood sugar level while sleeping, and help promote sleep by switching you from your alert adrenaline cycle to your rest-and-digest cycle.” Try this bedtime snack: Have a tablespoon of almond butter or a 1-ounce portion of almonds to help your body relax.

3.) Avoiding all caffeine in the evening hours is key, but some decaf varieties can help get you into sleep mode. Chamomile tea is a very helpful and safe sleep aid. Green tea contains theanine, which helps promote sleep.

4.) Bananas are an excellent source of magnesium and potassium, which help to relax overstressed muscles. They also contain tryptophan, which convert to serotonin and melatonin, the brain’s key calming hormones. Try this tasty and incredibly simple bedtime smoothie: Blend one banana with one cup of milk or soy milk (and ice, if desired). Pour and enjoy!.

5.) Yogurt, milk and cheese do contain Calcium which is effective in stress reduction and stabilization of nerve fibers, including those in the brain.Dairy products are rich in the amino acid tryptophan, which helps in the production of the sleep inducing brain chemicals, serotonin and melatonin.

6.) Oatmeal is warm, soft, soothing, easy to prepare, inexpensive and nourishing. It’s rich in calcium, magnesium, phosphorus, silicon and potassium—the who’s who of nutrients known to support sleep. But go easy on the sweeteners; too much sugar before bed can have an anti-calming effect. Instead, consider topping your bowl with fruit, like bananas (see above explanation). Eating a carbohydrate rich snack, like a few oatcakes or a bowl of cereal, an hour or so before going to bed stimulates the release of insulin. This helps to clear amino acids that compete with tryptophan from the bloodstream, allowing more of this sleep-inducing amino acid to enter the brain.

a.) Avoid foods such as pork, cheese, chocolate, aubergines, tomatoes, potatoes and wine near bedtime as they are rich in an amino acid called tyramine, which the body converts to noradrenaline, a brain stimulant.

b.) Although a couple of drinks may help you to drift off to sleep, too much alcohol decreases the REM sleep we all need and disrupts the body’s natural rhythms. It causes blood sugar levels to drop, so you may wake up in the middle of the night. Alcohol is also dehydrating so you are likely to wake up feeling thirsty.

c.) Nicotine is a stimulant, so smokers take longer to fall asleep and are more likely to suffer sleep problems.

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PROPER WAYS TO PREPARE MEAT

on December 14, 2014 by Prince add comment

I certainly don’t intend on teaching you how to cook meat; at least that is not a major objective of this article. I aim at bringing safe practices in preparing meat as internationally acceptable while highlighting the different ways of preparing your protein in order to preserve it’s nutritional and palatial integrity. I also want to bring to lime light the various alternatives to frying for weight watchers, CVD patients and Diabetics. I hope you enjoy it cos the topic alone makes my mouth water. Let’s get started:

Why is beef called a “red” meat?

Oxygen is delivered to muscles by the red cells in the blood. One of the proteins in meat, myoglobin, holds the oxygen in the muscle. The amount of myoglobin in animal muscles determines the color of meat. Beef is called a “red” meat because it contains more myoglobin than chicken or fish. Other “red” meats are veal, lamb, and pork.

Iridescent Color of Roast Beef

Sliced cooked beef or lunch meat can have an iridescent color. Meat contains iron, fat, and many other compounds. When light hits a slice of meat, it splits into colors like a rainbow. There are also various pigments in meat compounds which can give it an iridescent or greenish cast when exposed to heat and processing. Iridescent beef isn’t spoiled necessarily. Spoiled cooked beef would probably also be slimy or sticky and have an off-odor.

Meat and poultry may carry E. coli, Salmonella, Campylobacter, Toxoplasmosis, Trichinella spiralis, and Listeria. Fish and seafood may carry Vibrio cholerae and hepatitis A. Thorough cooking is required to kill these disease-causing agents. The only way to know if meat is thoroughly cooked is to take the temperature of the meat.

According to USDA, “A whole turkey is safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal pre

Fish should be cooked until it reaches 145°F at its thickest point. It should be opaque and flaky when tested with a fork. Raw shrimp should turn pink. Lobster should turn bright red.

The length of to achieve these temperatures will depend on:

A. The amount of meat and the size of the pieces being cooked.

B. Whether the meat is cooked from the fresh, thawed or frozen state.

C. The cooking method (frying, roasting, boiling).

D. Type of equipment used for cooking (oven, crock pot, stew pot, grill).

E. Additional ingredients cooked with the meat (potatoes, stuffing, etc.).

Other points to keep in mind to cook meat safely include:

I.) Turn meat over at least once during grilling.

II.) Reheat pre-cooked meat to 165°F.

III.) If you cook meat from frozen state, add 10-20 minutes cooking time per pound.

IV.) Never brown or partially cook meat and then refrigerate.

V.) Precooked ham should reach 140°F.

Partial Cooking

Never brown or partially cook beef to refrigerate and finish cooking later because any bacteria present wouldn’t have been destroyed. It is safe to partially pre-cook or microwave beef immediately before transferring it to the hot grill to finish cooking.

Safe Cooking

For safety, the USDA recommends cooking hamburgers and ground beef mixtures such as meat loaf to 160 °F (71.1 °C) as measured with a food thermometer. Cook all organ and variety meats (such as heart, kidney, liver and tongue) to 160 °F (71.1 °C).

Cook all raw beef beef and roasts to a minimum internal temperature of 145 °F (62.8 °C) as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.

For approximate cooking times for use in meal planning. Times are based on beef at refrigerator temperature—40 °F (4.4 °C). Remember that appliances and outdoor grills can vary in heat. Use a food thermometer to check for safe cooking and doneness of beef.

An important part of the process is allowing your beef to rest for up to ten minutes before serving (depending on size). Some experienced chefs recommend letting your beef rest for half the time it was over a flame.Resting is necessary because at temperature the muscle fibres have tightened and are unable to retain their juices. A beef straight off the heat and cut open will instantly lose all its juices.If you allow the beef to cool for a few minutes, then the muscle fibres relax, hold the juices better and you end up with a much more flavorful beef.

ALWAYS let your meat come to room temperature before doing anything to it. Then, salt and pepper it and let it stand at least 40 minutes before cooking, or cook it immediately.

The two cooking types:

dry heat and wet heat

There are lots of different ways of cooking beef. But they all boil down to two main types of cooking: dry heat, and wet heat.

Dry Heat

Usingdry heat is the best way to cook beef and other tender cuts of meat. Dry heat cooking causes the exterior of the meat to brown and caramelize which gives the steaks a richly browned complex flavor. This is partly a result of the sugars inherent in the meat going through a series of complex reactions called the “Maillard reaction.” The moisture on the surface of the meat also evaporates and the juices becomes concentrated, forming the appealing brown crust.The second thing that happens is that the beef loses its moisture. It evaporates from the surface first, and then the moisture from the inside moves outward. This gives the meat a more concentrated flavor. Unfortunately, losingtoo muchmoisture can make your beef pretty dry. So be careful not to overcook it!

Grill:This tends to be the method of choice for meat-lovers. Make sure your barbecue is piping hot (at least 450 degrees F). Pour a little olive oil on a paper towel or a small brush and rub the grill slats before you lay the steak down. Once it’s on thegrill, reduce the heat to medium and keep the lid down (and quit peeking!) After4-5 minutes, it’s time to turn the steak over and let it go another 4-5 minutes on the other side.

Oven Roasting:This cooking method takes place in an open pan in the oven without liquid. Lower oven temperatures result in less moisture loss, producing higher yields. Some very tender cuts with less connective tissue can be roasted at higher temperatures with juicy, flavorful results: tenderloin, rib and ribeye.

Stand Time: Since the internal temperature of a roast continues to rise after cooking, it’s best to remove the roast from the oven when the thermometer registers 5°F to 10°F below the desired doneness. Roasting illustrates how the protein denaturing process can sometimes be reversed. If a roast is immediately carved after removing from the oven a substantial amount of juice is squeezed out and lost. But when the roast is allowed to stand for 15 to 20 minutes, the proteins are able to reabsorb some of the moisture that was released during heating, producing a firmer, juicier, easier to carve roast.

NOTE: Frying is a method grouped under this, but I won’t expantiate on it, purposely, for the sole reason of its health demerits.

Wet Heat:

Cooking with ‘wet heat’ is a process where food is cooked by being placed into a hot liquid or exposed to steam. Wet cooking methods are excellent at softening tough fibers in foods. The moist heat improves tougher cuts of meats like a beef chuck, shank or brisket, highly fibrous vegetables like collard greens or pea pods andlegumeslike beans and lentils.Wet heat is also a low-fat cooking method because little or no added fat is needed.

Braising

Braising is great for cooking tough yet flavourful ingredients.Braising happens in two steps.First, you use dry heat to brown food. Second, add a small amount of liquid at low heat to make it more tender.The liquid slowly cooks the food, developing deep flavour while breaking down tough fibers.Cook foods until they are “fork-tender” meaning you can pierce them with a fork.

Boiling

People often think of boiled foods as overcooked and having little nutrition.However, boiling can be desirable in some cases and is a faster way of cooking foods compared with dry heat. When boiling foods, it’s important to cook them at a full boil.This means you should see lots of big bubbles forming quickly in the liquid.

Steaming

Steaming uses moisture from a small amount of boiling or simmering water to cookfood.Tosteam foods, do not place them directly in water.Instead, put food on a rack or a steamer basket and place this over the liquid.Put a lid on the pot to help trap in the moisture. Steaming is a better choice than boiling or poaching when you are trying to keep the food’s flavour, shape and texture. Cooked foods also lose fewer nutrients when they are steamed.Steaming does not require any added fat, so it’s a low-fat and easy way to prepare any kind of food. Steam with your favourite vegetables and then add freshly squeezed lemon juice to bring out the flavour.

Poaching

Poaching cooks food gently in liquid at a temperature below the boilingpoint.Topoach foods, add water or broth and heat until the liquid starts to steam but before it starts to boil.Try poaching delicate foods like seafood in thistea poached salmon made with fruit salsaor white-meat poultry (chicken or turkey breast). This is an excellent technique to make sure foods do not overcook before the inside is done.

Simmering

Simmering uses a low temperature to gently cook foods.Bring the liquid to a low temperature until tiny bubbles just begin to form at the surface of the liquid.Keep a close eye to make sure the temperature remains at a low heat to prevent larger bubbles from forming, as this will result in boiling. This is a good cooking method for tough meats, because it tenderizes the meat while creating a flavourful broth like thisveggie and beef noodle bowl. Simmering is also a great way to tenderize meats for stews and chowders, like thischicken and corn chowder.

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EAT YOUR ANTIBIOTICS

on December 12, 2014 by Prince add comment

In herbology, antibiotic-like foods are calledastringent— meaning natural blood cleansers. The word anti (against) – biotic (life)refers to a list of pharmaceutical antimicrobials designed to kill harmful bacteria in the host body. The problem is these synthetic forms of antibiotics kill off both the good and bad bacteria leaving the body depleted of living microflora that supports immune function.

Including foods and herbs that contain antibiotic properties in your diet can support your immune system and help to defend you from certain infectious bacteria, such as theLymesspirochete andCandida Albicans, an overgrowth of yeast. There are many foods and herbs known to have natural antibiotic qualities; and with an increased resistance to pharmaceutical antibiotics in people today, it is wise to eat foods that work in your defense on a daily basis.

This is not to imply that you should not take antibiotics when deemed necessary by your medical doctor. However, knowing how to use certain foods as medicine can help you to cut down on over using synthetic antibiotics for minor health conditions.

Onions and Garlic
Close relatives, onions and garlic contain antibacterial properties. Both foods have been used to treat everything from minor illness to major disease and inflammation, both internally and externally. The sulfur compounds in onions and garlic are the key elements for use as an antibiotic. In one study, garlic was tested on mice against an antibiotic-resistant strain ofStaphylococci. The results showed the garlic had protected the mice against the pathogen and significantly reduced any inflammation. Both have been used to help fight off the residual effects of colds and flu, while garlic’s antifungal properties help prevent yeast infections and combat viral conditions, onion’s high phytonutrient content are known to “mop up” free radicals that can lead to cancer in the body.

Honey:

Honey was used as an antibacterial treatment long before synthetic antibiotics were developed, in cultures all over the world, for wounds and illness. Honey contains an enzyme, antimicrobial in nature, which releases hydrogen peroxide and prohibits the growth of certain bacteria. In Chinese medicine honey is thought to harmonize the liver, neutralize toxins, and relieve pain. Onestudypublished in the journalMicrobiologyfound that honey – particularly that derived from bees foraging on manuka flowers – halted one type of streptococcus pyogenes from inhibiting the healing of wounds. Other research shows that honey could be a potent answer to drug resistant bacteria like MRSA.Soothing to the digestive system, honey also removes toxins from the blood. A great boost to the immune system, consider combining honey with cinnamon to strengthen your white blood cells! Raw, organic honey is the best option since most pasteurization methods kills the antioxidant effects.

Cabbage

A member of thecruciferousvegetable family, along with broccoli, kale, cauliflower and Brussels sprouts, cabbage has long been recognized for its healing powers. One reason is the cancer fighting sulfur compounds. Another is that fruits and vegetables high in vitamin C are considered a natural antibiotic and a one-cup serving of cabbage provides about 75 percent of your daily adult allowance. Cabbage juice is highly recommended in the treatment of stomach ulcers. Add half a teaspoon of raw, unfiltered honey and sip slowly, even chewing a bit to get the enzymes going.Topically,raw cabbage leaves applied to tender breasts can relieve inflammation from mastitis, fibro cysts and menstrual breast tenderness.TheRBCS Groupindicates cabbage has been found to combatH. Pyloribacteria, which has been identified as a major cause of stomach ulcers.Cabbage may also be beneficial for prevention of bladder infections and obstructive jaundice.

Lemon

A number of studies have been led on the antibacterial properties of lemons. Data published in theBritish Journal of Pharmacology andToxicology, revealed lemons contained both coumarin and tetrazine, both compounds effective against a number of pathogens. Lemons, like garlic and onions, are used both internally and externally for medicinal purposes and as natural antibacterial foods.

Pineapple

Pineapple is both nutritious and full of antibacterial properties.This delicious tropical fruit contains bromelain, which is effective against certain infections of the throat and mouth. It has a history of use in diphtheria patients as a mouthwash to remove dead membranes from the throat. Fermented Foods Today more and more doctors recommend you take aprobioticin conjunction with antibiotic treatment to replace the good bacteria, microflora, that is also being destroyed in the digestive system.Fermented vegetablesloaded with microorganisms may prove to be superior to taking a capsule from the health food store. Raw, unpasturized sauerkraut (there’s that cabbage again), raw pickles, cultured vegetables, and kim chi are all excellent ways to introduce probiotics back into your intestines.

Coconut Oil

Nutritionist and biochemist Dr. Mary G. Enig, PhD, states that the medium-chain fatty acids found in coconut oil have antibacterial, antiviral and antiprotozoal effects. According to the book “Healing Foods”, the medium-chain fatty acids in coconut oil, especially lauric acid, help destroy pathogens by dissolving the lipids and phospholipids in the fatty envelope surrounding them, resulting in disintegration. The only other abundant source of lauric acid is human breast milk.

Garlic and Allium Compounds

Garlic is renowned for the compound allicin, which exerts antibacterial and antifungal effects. According to a study by D.C.J. Maidment, published in a 1999 issue of “Nutrition and Food Science”, increased garlic concentration reduced bacterial numbers of the microorganisms escherichia coli and staphylococcus albus. However, it is worthy to note that the antibacterial effect of garlic lessened after a 30-minute exposure to heat. In addition to garlic, members of the Allium genus have shown antibiotic effects. These include onions, leeks, shallots and chives.

Herbs
There are many herbs with antibiotic properties, so listed here are the culinary herbs you might use to cook with on a daily or weekly basis. Continue to enjoy them for their taste knowing they are supporting your immune functions as well.

Thyme
Mints
Basil
Cinnamon
Oregano
Cumin
Cloves
Chili peppers
Coriander
Nutmeg
Pepper

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FOODS THAT STOP YOU FROM EATING

on December 11, 2014 by Prince add comment

When your stomach is empty, it produces a hormone called ghrelin that causes hunger. Think of ghrelin like the gremlin that is sabotaging your weight loss efforts. If you let yourself go hungry, your cravings will be too intense to resist!The trick is to stay full. The way to get rid of the “ghrelin gremlin” is to eat wholesome foods that suppress your appetite

An Apple a Day:

Avoid extra visits to your doctor due to unbalanced blood sugar. Soluble fiber in apples, called pectin, reduces the amount of sugar and calories that’s absorbed into the bloodstream after a meal. That’s good news for folks who want to prevent type 2 diabetes, but it also makes apples one of the best snacks for dieters. Apple pectin prevents spikes in blood sugar that lead to increased fat storage. It will help you avoid the blood sugar “crash” that leaves you craving more food.

Fiber:

Fiber is a type of carbohydrate you can’t digest. This is great news for weight loss because it meansfiberhas no calories. One of the richest sources of insoluble fiber is wheat bran. Fill up your stomach with a large glass of water and 1 or 2 tablespoons of bran and you will stop the release of the hunger hormone ghrelin for approximately an hour (results will vary depending on the person). Bran absorbs water and moisture in the stomach, becoming a sponge. It physically expands in the stomach and makes you feel full, so you will eat less. Start off taking small amounts and gradually increase the dose depending on how your body responds.

Almonds:

Just a handful of almonds is a rich source of antioxidants, vitamin E, and magnesium. Almonds have also been shown to increase feelings of fullness in people and help with weight management, according to a study presented at The 2006 Obesity Society Annual Scientific Meeting.

Ginger Roots:

ginger root for its amazing digestive powers. Whether it’s in a smoothie or in an Indian dish (sorry, ginger ale doesn’t count!), ginger works as a stimulant that energizes the body and improves digestion, thereby making you less hungry.

Green Tea: Green tea can help you to stop mindlessly snacking, and nutritionists say that the catechins in green tea help to inhibit the movement of glucose into fat cells, which slows the rise of blood sugar and prevents high insulin and subsequent fat storage. And when your blood sugar is more stable so is your hunger! Green teacontains an amazing phytonutrient called EGCG (epigallocatechin gallate) that increases the hormone CCK (cholecystokinin), which is responsible for creating the feeling of satiation. Feeling full between meals is the greatest weapon against the battle of the bulge. EGCG also stimulates your metabolism by activating thermogenesis, which means your cells are burning energy–including fat! In the short-term, this may help you feel satiated for 2-4 hours, depending on what kind of meal you ate recently. Over the long-term, if you drink green tea daily, it will help prevent storage of excess fat and improve your body’s fat-burning ability. Because it also affects your appetite-regulating hormones, it can change how your body metabolizes food and handles cravings.

Get spicy:

According to recent research published in the journal Physiology & Behavior, just half a teaspoon of cayenne pepper can boost metabolism and cause the body to burn an extra 10 calories on its own. Not to mention that for those who don’t regularly eat spicy meals, adding cayenne pepper cuts an average of 60 calories from their next meal. Do that at two meals a day for a month and you’ll lose 4 pounds without even trying!

Eggs:

Studies have shown that eating an egg or two for breakfast can help dieters feel more full over 24 hours than if they eat a bagel with the same amount of calories. In the same study, those who ate eggs ingested an average of 330 fewer calories over the course of a day than the bagel-eaters. Food for thought, no?

Potatoes:

According to food scientists, potatoes contain a special type of starch that resists digestive enzymes, making them stay in your stomach longer and therefore keep you full. Plus, they’re full of vitamin A and vitamin C

Protein:

Protein is known for suppressing appetite, but it seems that whey protein is especially good at it. New research shows that after people have a liquid meal with whey protein they consume significantly fewer calories at their next meal than those who had a liquid meal with casein protein. Stock up on whey protein at your local natural foods store to reap this benefit!

Red Wine:

Many people have heard about the health benefits of red wine. When you ferment red wine long enough, it becomes red wine vinegar. And while you wouldn’t want to drink a glass of red wine vinegar, it’s still a healthy, appetite-suppressing addition to your meal. Acetic acid, the active ingredient in vinegar, helps keep food in the stomach for a longer period of time, so release of the hunger hormone ghrelin is delayed. Vinegar also improves digestion, and it helps you feel full faster and for a longer period of time. Acetic acid also helps prevent spikes in blood sugar following and will lower the glycemic index of many foods. Red wine vinegar contains nutrients such the antioxidant resveratrol that has been shown to protect the heart.

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HOLD YOUR LIQUOR

on December 9, 2014 by Prince add comment

This topic is a highly useful one. As a guy that has had his fair share of alcohol intoxication, I can tell you hangovers are a reaaal pain. In fact apart from being unhealthy, they are one of the many reasons I don’t drink anymore. Of course, the best cure to hangovers is to not indulge at all, but where is the fun in that?

What Causes Hangovers?

Your liver needs water to process alcohol. When you drink too much, your liver has to divert water from other organs like your brain. This is what causes the throbbing headache of a hangover, while alcohol irritates the lining of your stomach and causes nausea. Drinking also drains the body of vitamins and minerals, and reduces the quality of sleep.Toxic chemicals called congeners contribute to hangovers. They are produced when alcohol ferments, with more found in dark drinks like red wine and brandy. The Royal Society of Chemistry advises you to stick to gin or vodka because they are purified by distillation, but light coloured drinks can still cause hangovers. Quantity is key: if you drink a bottle of white wine (three large glasses), you won’t feel great the next day

Now How to Make Sure You Do Not Feel Disgusting The Next day:

1.) Eat something. Commonly referred to as “soakage”, eating something before a night of drinking definitely helps to lessen the effects of a hangover. In fact, the more you eat, the more time it will take for the alcohol to affect you. This is because food helps to reduce the formation of acetaldehyde in your stomach, and it is this substance that is thought to be the main cause of hangovers. Fatty, carbohydrate-filled foods, such as pizza and pasta, are best for preventing hangovers, as fat slows your body’s absorption of alcohol. However, if you are trying to eat healthily, go for oily fish that contain healthy fatty acids, such as salmon, trout and mackerel.

2.) Take vitamins. Your body uses up a lot of vitamins and nutrients when metabolizing alcohol, while alcohol itself destroys essential B vitamins (especially thiamine and B12). Depleted of these vitamins, your body has a tough time whipping itself back into shape, leading to the dreaded hangover. You can help your poor liver out by taking a vitamin supplement leading up to any major drinking event. For the most effective results, opt for B complex, B6 or B12 vitamins.

Vitamin B supplements can be found in most drug stores and supermarkets, or you can increase your intake of B vitamins naturally by eating liver, meat and other animal products, such as milk and cheese.

3.) Have a spoon of olive oil. This may sound a little gross, but many Mediterranean cultures swear by this hangover prevention technique. Basically, it’s the same principle as eating fatty food before drinking – the fat in the olive oil will limit your body’s absorption of alcohol. So if you can stomach it, swallow a tablespoon of olive oil before you head out for the night. Alternatively, you can increase your intake of olive oil less directly by dipping some crusty bread into it, or drizzling it over a salad.

4.) Drink milk. Milk is often said to help prevent hangovers as it forms a coat on the lining of the stomach, which may help to limit the amount of alcohol that gets absorbed into your bloodstream. While there is little scientific evidence to back up the notion that milk helps to prevent a hangover, there are many people who swear by the method. If nothing else, milk is a healthy source of calcium and B vitamins, so drinking it can’t hurt.

5.) Alternate alcoholic drinks with water. Alcohol is a diuretic, which means that it makes you urinate more, leading to dehydration. Dehydration is one of the major causes of hangover symptoms like thirst, dizziness and headaches. Therefore, the more water you drink to rehydrate before, during and after drinking, the less severe your hangover is likely to be the next morning. Have a big glass of water before you start drinking, then try to drink a glass of water for every alcoholic drink that you have over the course of the night. Your body will thank you for it in the morning. Drinking water in between alcoholic drinks will also slow the speed of your alcohol consumption, preventing you from drinking too much too quickly. Your liver needs water to process alcohol. When you drink too much, your liver has to divert water from other organs like your brain. This is what causes the throbbing headache of a hangover, while alcohol irritates the lining of your stomach and causes nausea. Drinking also drains the body of vitamins and minerals, and reduces the quality of sleep.

6.) Sleep. When you go to bed drunk, your quality of sleep that night typically isn’t very good, leaving you feeling tired and groggy the next morning. After getting up, drinking some water and having some food, allow yourself to go back to bed for a nap, if possible. It will take your body several hours to metabolize the alcohol, so you might as well sleep through a couple of them and hopefully you’ll feel much better when you wake up!

7.) Sip ginger tea. Hangovers can sometimes come with a side of upset stomach. To settle that tummy, brew a warm mug of ginger tea. Ginger has been shown to help combat nausea .

8.) A glass of pure fruit juice or smoothie will also lift your blood sugar, and avoid the quick drop that high sugar fixes like pastries will bring. Fruit is packed with vitamin C, which helps your liver to process alcohol.

9.) Bloody it Up: The idea of using alcohol to neutralize alcohol may sound crude but it works. Now I mean specifically a bloody Mary please. This consists of a pint of vodka and tomatoe puree spiced to taste. The tomatoe also helps replace lostt vitamins and minerals and reduce the hangover. A Lot of people testify to the effectiveness of this method.

Take a Glass of Orange Juice: I believe the explanation behind this lies in the reaction between acids (citric acid in oranges) and the alcohol in your system to give an ester (Esterification).

NOTE:

Try not to take your paracetamol with tea or coffee: the combination of painkiller, caffeine and alcohol left in your system has the potential to damage your liver. Avoid aspirin and ibuprofen because they can worsen stomach irritation caused by alcohol.

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FIRST ONLINE DIETETIC CONSULTANCLY IN NIGERIA

on December 8, 2014 by Prince add comment

THE FIRST ONLINE DIETETIC CONSULTANCY WEBSITE IN NIGERIA IS HERE!

Get Expert Dietary Counselling, Advice and Management From Dietitians at an Affordable Fee.

Okay this actually started as an idea to educate people on a daily basis on the latest discoveries and research about food, fitness and general health. Well, it continued in this vein until I started getting mails and questions on how to solve such health issues as obessity, pot-bellies, diabetes and so on. Putting in view that I was once a 110kg that now weighs 67Kg achieved in just 8 mths strictly by dietary means, I decided to broaden the spectrum a little and include other ailments for just a token. So now you can get diet kits, meal plans, advice, management and consultancy from the comfort of your home!.. I and my team being at your service once you commit us!!, ISNT THAT GREAt!?!?

Now into the business of the day, Here are a list of diseases and conditions we undertake PURELY DIETARILY so that your results are sustainable, healthy and you get yourself disciplined to eat right while at it.

*This is not for everybody, it’s for you only if you would stick to the diet plan/ menu tenaciously.

1.) WEIGHT LOSS:

Well, this comes from the horses mouth, I weighed 110kg and dropped to 67 in just 8 mths. I didn’t starve myself of one meal, I just ate healthier and applied my knowledge in Nutrition. Even my lecturer did not believe it.

Don’t sweat it, obessity could literally kill you. Its concomitants include diabetes, high blood pressure, cholesterol issues, arthritis, liver diseases and simply death!

*What we’d do is simply give you the secrets to weight loss, going gradually and subtly so your body does not notice it. I’d tell you healthier substitutes to even the most enticing splurges which would make you loose weight while at it.

* A secret therapy would also be made available to you, which you’d indulge in three days a week for maximum results.

* A 2 week menu would also be sent to your mail box every fort night which you MUST stick to. In event of any inconveniences in the menu, it must be brought to our attention for adjustments.

* Excercise regimens to suit your target and fit into your schedule so you loose weight without even knowing it.

* Regular fitness motivations and inspiration for as long as your membership lasts.

*Access to a personal dietitian whom you can call at any time if you have issues.

* For every new customer you introduce, a percentage is knocked off in your favour.

*Occasional Splurges/rewards and foods that’d help you wash away or cancel the effect of these splurges.

*Regular reviews and adjustments.

*NOTE: Results only start showing after three months, it’s not magic and the fat does not just disappear. It took time to accumulate, so it’d take time to disperse. All we’d do is kick start the process and try to buffer it.

FLAT TUMMY:

Did you know there were foods which encourage weight loss around the abdomen?just as there are a few exercises which target fat loss in the abdominal area. These would be made available to you. Pictorial guides and daily motivation would be provided as well all in a way that fits into your schedule.

DIABETES:

Today, one of the most menacing diseases with its accompanying menaces plaguing the dietetic profession is DIABETES. Instead of spending transport, getting a card e.t.c at a hospital, why not get advice from your home from a trained dietitian currently at the University of Nigeria Teaching Hospital at a token? All you need to do is get a scale for your food and yourself, a glaucometer and we are set. If you prefer, a menu would be given to you fortnightly as well or a guide would just be issued. Reviews and adjustments are given three weekly as well.

SKIN AND HAIR CARE:

Yeah, I know.. you are probably asking how. Our skin and hair gain nourishment from the food we eat and the right kind of diet (eating culture) could keep ur hair healthy and ur skin milky and glossy. Those pimples, acne and eczema could be cured at home without chemicals; a combination of adequate nutrients and home remedies would get you fresh in between a month and two.

CARDIO VASCULAR DISEASES:

The management of these spectrum of diseases rest solely on two nutrients. You’d recieve a guide on how to prepare your meals to exclude or limit intake of these nutrients as well as some heart friendly foods. Monthly reviews are also available.

KIDNEY DISEASES:

Management of CKDs’ could be tricky and require expertise to its effect.A guide to management would be given and a personal dietian assigned to clear all doubts at any time. You will be told the best ways to keep your kidneys hale and hearty while eating almost anything you want.

CHOLESTEROL MANAGEMENT AND LIVER DISEASES:

Excess cholesterol could be disastrous for your heart and liver. After proper blood tests and liver functioning tests which you’d conduct at your location and transmit the result to me, i’d adjust your diet to not only wash the “bad fat” away but also to manage it and prevent recurrences. Liver diseases would also be managed accordingly and reviews conducted as well. Your next test would surely tell you the difference.

ULCERS:

There are foods that could heal and placet the seering pain in your abdomen. The lacerations and wounds can be soothed and proper nutrients taken to heal them, this and more are the guides and questions that you’d get answers to if you need them.

SEXUAL DYSFUCTION:

To increase fertility, erectile malfunctions and last longer in bed, there are nutrients and foods that work to that effect, all natural and safe!

FOR OTHERS SUCH AS LACK OF SLEEP (INSOMNIA), BONE RELATED DISEASES, DEFICIENCY DISEASES, MOUTH ODOR (HALITOSIS), BODY ODOR AND GENERAL FITNESS, just click on the other tab on our website and get guides to nutritional management and home remedies to all your health chaallenges!

Want our attention, Contact us through our website WWW.THEGOLDENLIVING.COM using the consultancy tab on the Web version and click others if your issue is not on the list provided.

*Download the form, fill it and submit to our email address.

*Pay the first consult fee into any of the stipulated accounts and submit your teller number.

Note: You could pay in bulk or deposits per payments.

You could also like our Face book page THE GOLDEN LIVING or follow us on twitter @TheGoldenLivinSam, Pinterest – Golden Living or email us at samgoldenliving@gmail.com.

*For advert placements at a small fee and product reviews on our website, one of the fastest growing Nigerian nutrition blogs, contact us promptly. Your product must be health, food and nutrition based. Supplements are also welcome.

*Articles could also be submitted and posted FREE of CHARGE!

WONDERFUL ISNT IT!?!?..I TOLD YOU SO!!!!!

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THE MAGIC OF THE HUMBLE CABBAGE

on December 8, 2014 by Prince add comment

Did you know that the inexpensive, humble and widely used cabbage can practically work miracles?

Cabbage has the highest amount of some of the most powerful antioxidants found in cruciferous vegetables – phytonutrients such as thiocyanates, lutein, zeaxanthin, isothiocyanates, and sulforaphane, which stimulate detoxifying enzymes. Research has shown these compounds help to protect against several types of cancer, including breast, colon, and prostate cancers. They also help lower the LDL (low-density lipoprotein) or “bad cholesterol” levels in blood, which can build up in arteries and cause heart disease.

NOTE: Cabbage can provide you with some special cholesterol-lowering benefits if you will cook it by steaming. The fiber-related components in cabbage do a better job of binding together with bile acids in your digestive tract when they’ve been steamed. When this binding process takes place, it’s easier for bile acids to be excreted, and the result is a lowering of your cholesterol levels. Raw cabbage still has cholesterol-lowering ability, just not as much as steamed cabbage.

Rich in vitamin K; viz bone and brain health:

cabbage provides 85 percent of the body’s daily requirement. This is very important, not only for bone metabolism, but as a known Alzheimer’s disease preventative by limiting neuronal damage in the brain.The presence of Vitamin K and anthocyanins within cabbage can give a strong boost to mental function and concentration. These are primarily found in red cabbage, and vitamin K has been well-researched, although it is often called the “forgotten vitamin”. Vitamin K is essential in the production of sphingolipids, the myelin sheath around around nerves. This wrapping is what protects nerves from damage and decay. Therefore, consuming vitamin K can improve your defense against neural degeneration, Alzheimer’s disease, and dementia.

Digestive Benefits

Cabbage juice is one of the most healing nutrients for ulcer repair as it is a huge source of vitamin U (which is actually not a vitamin but an enzyme known as S methylmethionine). Research shows that vitamin U, administered as raw cabbage juice, is effective in promoting the rapid healing of peptic ulcers.

Ulcer-Healing Properties:

Cabbage juice is also one of the strongest stimulants for your body to produce acid. This is a good thing, as many people have low stomach acid, which is the cause of their digestive problems, and will significantly increase the risk of infection. Having a few teaspoons of cabbage juice before eating, or better yet, fermented cabbage juice from sauerkraut, will do wonders to improve your digestion. Other compounds in cabbage that also have the potential to benefit your stomach and intestinal linings include glucosinolates, anti-inflammatory isothiocyanates, antioxidant polyphenols, and the amino acid-like substance called glutamin.

CABBAGE AND CANCER HEALING PROPERTIES:

The George Mateljan Foundation recently highlighted some of the latest news about cabbage and topping the list was its potential for cancer prevention. Nearly 500 studies have looked into this connection and revealed that cabbage’s anti-cancer powers are likely related to:

Antioxidants

Cabbage contains powerful antioxidants like vitamins A and C and phytonutrients such as thiocyanates, lutein, zeaxanthin, isothiocyanates and sulforaphane, which stimulate detoxifying enzymes and may protect against breast, colon and prostate cancers. Sulforaphane, also selectively targets cancer stem cells, and by doing so it effectively prevents the cancer from spreading and/or recurring. Antioxidants also help protect your body from oxidative stress. The George Mateljan Foundation noted that; “Without sufficient intake of antioxidants, our oxygen metabolism can become compromised, and we can experience a metabolic problem called oxidative stress. Chronic oxidative stress in and of itself can be a risk factor for development of cancer.”

Anti-inflammatory Properties

You need some level of inflammation in your body to stay healthy, however it’s also possible, and increasingly common, for the inflammatory response to get out of hand. If your immune system mistakenly triggers an inflammatory response when no threat is present, it can lead to significant inflammation-related damage to the body, a condition linked to cancer and other diseases, depending on which organs the inflammation is impacting. Cabbage contains a wealth of anti-inflammatory nutrients to help keep inflammation in check. Among them are anthocyanins, a type of polyphenol that’s particularly plentiful in red cabbage, although all types of cabbage contain anti-inflammatory polyphenols.

Glucosinolates

Glucosinolates are phytochemicals that break down into indoles, sulforaphane and other cancer-preventive substances. Indole-3-carbinol, for example, halts the cell cycle in breast cancer cells without actually killing the cells.3 The cell cycle is a rigidly controlled series of steps a cell must go through before it can divide in two, involving the duplication of the cell’s contents and a final split. If you can alter specific components of the cell cycle, you can stop the growth of cancer cells without killing normal cells. Indole-3-carbinol interferes with the cell cycle in a way that turns off a gene for an enzyme important in the cell’s growth cycle. Interestingly, different types of cabbage (red, green and Savoy) contain different patterns of glucosinolates, which suggests you should try to eat a variety of cabbage for the best health effects. The George Mateljan Foundation expanded that; “ … glucosinolates are cabbage’s trump card with regard to “anti-cancer” benefits. The glucosinolates found in cabbage can be converted into isothiocyanate compounds that are cancer preventive for a variety of different cancers, including bladder cancer, breast cancer, colon cancer, and prostate cancer.”

Eye Health:

Cabbage is a rich source of beta-carotene, so many people, particularly as they get older, turn to cabbage for its ability to prevent macular degeneration and generally promote good eye health and the delay of cataract formation. Beta-carotene has also been positively linked to reduced chances of prostate cancer, which is an extra bonus on top of the other anti-carcinogenic effects of cabbage!

Weight Loss: Cabbage is frequently recommended for people who want to lose weight in a healthy way. Since cabbage is packed with so many beneficial vitamins, minerals, and other nutrients, it is a healthy dietary option for people to eat a lot of, and it is quite filling, since it has high levels of fiber, which add bulk to the bowels. However, cabbage is extremely low in calories, only 33 calories in a cup of cooked cabbage. Therefore, people can go on the popular “cabbage soup” diet, and eat plenty of food to stay healthy, without gaining excess weight!

Detoxification by cabbage:

Cabbage acts as a good detoxifier too, meaning that it purifies the blood and removes toxins, primarily free radicals and uric acid which are primary causes of rheumatism, gout, arthritis, renal calculi, skin diseases, and eczema. This detoxifying effect of cabbage is due to the high content of vitamin C and sulphur in cabbage.

Other benefits of Cabbage:

Cabbage, being rich in iodine, helps in proper functioning of the brain and the nervous system, along with keeping the glands of the endocrine system in proper condition. It is good for the brain and is useful in the treatment of neural disorders such as Alzheimer’s disease. The various other nutrients present in cabbage, such as vitamin-E, keep the skin, eyes and hair healthy. The calcium, magnesium, and potassium found in cabbage is very useful for a wide range of healh benefits. Cabbage can also be used for the treatment of varicose veins, leg ulcers, peptic and duodenal ulcers.

Goitrogen Concerns:

Since isothiocyanates – one category of thiocyanates – are commonly made in the body from other phytonutrients (called glucosinolates) that are especially concentrated in cruciferous vegetables, some people have wondered whether daily intake of cruciferous vegetables can increase their risk of thyroid problems. The answer here is no; there is no research to show that daily intake of cruciferous vegetables in ordinary dietary amounts poses any unwanted risk to the thyroid. In fact, there are many well-documented health benefits from daily consumption of cruciferous vegetables, including decreased risk of colorectal cancer.For the vast majority of individuals, foods containing potentially goitrogenic substances like thiocyanates and isoflavones pose no documented health risk to the thyroid and can be included on a daily basis in a balanced diet. Most of us can simply enjoy the delicious taste of these foods and the amazing variety of nutrients they provide. For individuals with known dietary deficiency of iodine or selenium or both, especially when combined with previously diagnosed thyroid problems, intake of soy foods (high in isoflavones) and cruciferous vegetables (high in glucosinolates that can be converted into thiocyanates) may need to be discussed with a healthcare practitioner.

Reactions: Note that cabbage has quite an amount of vitamin k which counteracts the effects of warfarin. So if you’re on warfarin or any blood thinner its best you steer clear of cabbage.

How to Enjoy

A Few Quick Serving Ideas

1.) Braise red cabbage with a chopped apple and red wine. This is a child-friendly dish since the alcohol (but not the flavor or the flavonoids) will evaporate.

2.) Combine shredded red and green cabbage with fresh lemon juice, olive oil, and seasonings such as turmeric, cumin, coriander, and black pepper to make coleslaw with an Indian twist.

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EATING YOUR SUYA THE RIGHT WAY

on December 7, 2014 by Prince add comment

The original plan for today was cabbage; to bring you guys into the light of recent research and ways to consume it but then I stumbled on this article by Prof. Onimawo, a prominent Nutritional Biochemist about how eating suya without cabbage and onions could cause cancer. I was wowed, knowing how much the average youth craves the beef delicacy, so I thought “why not?..lets do this instead”. So here you go!

Suya preparation:

During preparation of suya, the meat is cooked over an open fire, and oils from the meat undergo complex chemical reactions that produce toxins that are carcinogenic (cancer-causing) in nature.

Meat cooked over open flame often causes the formation of toxic compounds known as Heterocyclic Amines, HCAs, which are carcinogenic compounds. The more well-done a meat is cooked, the higher concentration of carcinogenic HCA’s can form.

Explaining that cancer is due to oxidative processes in the body, He said onions are powerful antioxidants that effectively stop the oxidative process triggerred by consumption of suya from taking place,

Further, Onimawo said one of the outcomes of the findings was that women who consume suya, are more prone to cancer (breast cancer) than men because they (women) tend to consume just the suya and ignore the vegetables.

Men eat onions, women eat suya: “This is practically proven. Many young men, take girls out and buy suya to entertain them. Normally, apart from the spices sprinkled on the meat, the suya is served with slices of onions, cabbage and tomatoes in some cases.

“The onion and other vegetables are actually added to act as antidote to the effect of the oil from the suya. Onions neutralise the oxidative effect of the chemicals in the oil and help prevent cancer, but because the young man wants to impress the girl, he will be eating the onions, while the girl eats the suya. At the end of the day he is preventing cancer, unknowingly, while the girl is eating the cancer.

“Much of this information needs to be made more available. I’m not saying suya is bad, on the contrary, it is a great delicacy, but beneficial only when eaten in moderation and along with the onion and cabbage, he stated.”

More concerns

A number of studies support the use of local spices such as ginger, clove, red pepper, black pepper, onion, thyme, oregano and garlic in a meat marinade before grilling also drastically reduce any carcinogens that normally would form on grilled meat.

The suya sauce, a.k.a. Yaji, comprising most of these spices is believed to help ameliorate possible negative effects of the roasted red meat. However, findings link excessive consumption to possible kidney damage.

When meat is cooked in a water base as opposed to grilling, HCAs are eliminated. Meat cooked in a soup or pot will not have carcinogenic HCAs and is a healthier way to cook meat.

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SORGHUM, AN UNTAPPED HEALTHFUL MINE.

on December 6, 2014 by Prince add comment

Sorghum is a grain grown in many regions of the world, and is used in our diet in many ways. It can be prepared into a porridge, can be baked into bread, as a cereal with milk, we can make cakes, pancakes, and virtually anything that can be cooked with gluten free flour. Sorghum has a great nutritional value, and because it is gluten free is a great alternative to wheat. In fact, replacing some of the wheat in the diet with gluten free alternatives, such as sorghum, or corn, it’s beneficial even for people with no diagnosed gluten sensitivity.

Besides the nutritional value, sorghum has been proven to be a functional food, with great health benefits, as research shows it.

1.) Sorghum is Very High in Antioxidants

Researchers at Texas A&M University, after an extensive research on sorghum, concluded that regular consumption of sorghum may have a great impact on our health, because of its high content in phytochemicals. Their research cited evidence that sorghum may reduce the risk of cancers and promote cardiovascular health.

2.) Sorghum Against Cancer

Elements found in sorghum called 3-Deoxyanthoxyanins (3-DXA) are discovered to have strong anti proliferative properties and can act against colon cancer cells as per the study and research conducted by scientists at the University of Missouri.

3.) Human Melanoma Treated with Sorghum

Spanish Scientists studied how components in wine and sorghum affected the growth of human melanoma cells. The conclusion of their study pointed both wine and sorghum as efficient in the treatment of human melanoma.

4.) Sorghum is Safe for People with Celiac Disease

Recent research performed in Italy established that sorghum was safe for celiac patients. Patients who were fed sorghum and sorghum derived products, during the experiment, showed no symptoms during the five days of the experiment.

5.)Sorghum May Protect Against Diabetes and Insulin Resistance

Researchers at the University of Georgia Neutraceutical Research Libraries discovered that sorghum bran are effective in protecting against insulin resistance, and diabetes. They also tested wheat, rice and oat bran, and some low-phenolic sorghum bran. The results suggest critical biological processes can be affected by certain sorghum varieties. These processes are important in diabetes and insulin resistance. If the study conducted by the University of Georgia Neutraceutical Research Libraries is to be relied upon, sorghum brans are rich in phenolic manifests and high anti-oxidant components that can cease protein glycation, which is instrumental in developing diabetes. These researches suggest that some varieties of sorghum bran can be quite influential in some biological functioning which is important in insulin resistance and diabetes.

6.) Controls Cholesterol : According to the research and observation of scientists at the University of Nebraska, sorghum is high in phytochemicals and has been studied for managing cholesterol. Different quantities of sorghum lipids were fed to hamsters for nearly a month and it was discovered that the healthy fats found in sorghum drastically cut down bad (non-HDL) cholesterol. Good (HDL) cholesterol was left unaffected. It was concluded that sorghum grains can be used as a staple grain or dietary supplements to control cholesterol levels in human beings.

7.) Rich in Protein : Protein is required to build each segment of your body, which includes different organs, skin, and muscles. Sorghum is equipped with great punch of protein content hence it can be a part of regular meal to stay healthy and fit.

8.) Gluten-free Diet : Sorghum is gluten free and turns out to be helpful for those who are suffering from wheat allergies and celiac disease.

9.) Benefits Your Metabolism

Consuming sorghum benefits your health, thanks to its magnesium and copper content. Magnesium contributes to healthy bone tissue and regulates your body’s calcium levels, while copper boosts your immune system and promotes red blood development. Both minerals also play a role in your metabolism and help your cells produce useable energy. A serving of sorghum offers 91 milligrams of magnesium and 518 micrograms of copper. This provides 58 percent of your daily copper requirement, determined by the Institute of Medicine, as well as 22 and 28 percent of the recommended daily magnesium intake for men and women, respectively.

10.) An extract from West African sorghum may provide anti-inflammatory effects and immune benefits, as well as offer food color and nutricosmetic potential, according to new data.

Warnings Using Sorghum:

Sorghum grain is mostly free from any type of reported side effects but if you are using its syrup the possibility of health drawbacks of sugar cannot be ignored. Excessive of sorghum may lead to pilling up of weight and it is not a safe sugar replacement for diabetics. It should only be used occasionally and other healthy foods must be consumed to round out the suggested regular intake of calcium, iron, potassium and other necessary nutrients. Sweet sorghum cannot mold or spoil but it can change into crystals. If it crystallizes bring it out in a saucepan and leave it under sun or warm it gently using burner. Now stir the syrup when it is warmed up, the crystals will disappear. Now, turn off the burner and pour the syrup back into the same container and keep it back to the cupboard in a dark place for further storage.

Recent Research on Sorghum:

The project, Sweet sorghum for valuable sugars, aims to produce a high-value “healthy” sugar by using sweet sorghum as a biofactory.

“The healthy sugar, isosmaltulose (IM), has low glycaemic and insulin indices which means when added to food it releases energy for the body slowly over time,” Dr Wu said.

“The slow release of energy may have a range of health benefits including preventing the onset of diabetes, reducing tooth decay, improving brain activity and reducing the incidence of obesity.”

Sweet sorghum is an energy-rich (biomass) plant adapted to the hot semi-arid tropics which can produce sugar levels equivalent to sugarcane but in a shorter time frame and with lower water usage.