Almonds – Raw Vs. Roasted – Health And Diet

Almonds - Raw Vs. Roasted - Health And Diet

Almonds – The Difference Between Raw And Roasted

Almonds - Raw Vs. Roasted - Health And Diet

Almond Nutrition

Raw and roasted almonds are nutritionally similar.

The almond is a member of the rose family and is botanically related to peaches, plums, apricots and cherries.

Like almost all nuts, almonds are a convenient, dense source of energy that packs significant amounts of several important nutrients.

They’re an excellent source of heart-healthy unsaturated fatty acids, protein, vitamin E, riboflavin, magnesium, manganese, copper and zinc.

And they are also a good source of dietary fiber, potassium, iron, calcium, antioxidant flavonoids and phytosterols.

Ounce for ounce, raw almonds are nutritionally comparable to plain, dry roasted almonds.

Nuts roasted in oil or those containing added ingredients such as salt, sugar, starch or preservatives are less nutritious options.


Michael RedbournFood, Health, vegetarian No Comments

Dried Plums Are Yummy! But Prunes? No Way!

Prunes Are Now Officially Called Dried Plums In The USA

Not A Fan Of Prunes?

Dried plums and prune

If you’re a woman, then you’re not alone, because women aged 25-54 reacted so negatively to the mention of prunes that the California Prune Board pressured the Food and Drug Administration to change their name to the more appealing, ‘dried plums’.

And it worked!

Sales of this super-healthy purple fruit have now hit new heights.

Health Facts About Dried Plums

Dried plums are nutrient-dense, meaning that they provide many important vitamins and minerals for a small amount of calories.


Michael RedbournFood, Health, Home Remedies No Comments

Cucumbers? Do You Know Their Health Benifits?

Should You Be Eating More Cucumbers?

Should You Be Eating More Cucumbers?

Cucumbers are not just very tasty in a salad but they are one of the best foods for your body’s overall health.

They are the fourth most cultivated vegetable in the world but like many other vegetables they are often sprayed with pesticides.

So try to buy organic, or alternatively, peel them or wash them well before enjoying them.

What’s So Healthy About Cucumbers?

Cucumbers are 96% water so they are great for flushing out toxins and when eaten regularly they are known to dissolve kidney stones.

Because of all that water, they keep you hydrated.

And they help keep your kidneys in shape because they lower uric acid levels in your system. You will probably pee more but the pee will be clearer.

They contain vitamins A B and C, which boost immunity and boost energy.

Cucumbers supply the skin-friendly minerals, magnesium, potassium and silicon.

Several studies suggest that cucumbers reduce the risk of various cancers.

A compound called sterols in cucumber will help reduce LDL cholesterol.

The Silica in cucumber makes hair and nails stronger and shinier.

Some Other Uses

Cucumber can help you get relief from heartburn.

And applied to the skin they will bring relief from sunburn.

Placing chilled slices of cucumber on the eyes helps reduce under-eye bags and puffiness.

Take a slice of cucumber and press it to the roof of your mouth with your tongue for 30 seconds, and the physiochemical will kill the bacteria in your mouth which are responsible for causing bad breath.

To avoid a morning hangover or headache try eating a few slices of cucumber before going to bed. Cucumbers contain sugar, B vitamins and electrolytes which will help to replenish many essential nutrients, thereby reducing the intensity of both hangover and headache.

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Sage? It’s A Herb That You’d Be Very Wise To Use

Sage? It’s Very Wise To Be Sage!

Sage? It's Very Wise To Use Sage!

People have been cooking with sage for thousands of years and recipes for sage pancakes have been dated back to the 5th century B.C.

Ancient Egyptians used it as a fertility drug and in the first century C.E. the Greek physician Dioscorides reported that it stopped wounds bleeding and cleaned ulcers and sores.

It’s a part of the mint family and the name salvia derives from the Latin salvere, meaning “to be saved".

Common sage (Salvia officinalis) has a peppery taste and has been used for centuries to flavor food and has always been associated with potent healing qualities.

It’s rich in the antioxidants, apigenin, diosmetin, and luteolin, and important nutrients, such as vitamin K.

What Are The Health Benefits Of Sage?

Sage is used in medicine to help alleviate the symptoms of digestive problems and mental disorders, such as Alzheimer’s and depression.

Alzheimer’s Disease using sage may help improve memory and information processing among people who suffer from mild Alzheimer’s disease.

Improving memory - A 50 microl dose of sage essential oil significantly improved immediate word recall in a study of more than twenty people published in the journal Pharmacological Biochemical Behavior.2

Helps diabetes type 2 patients – a team at the Research Institute of Medicinal Plants in Iran found that “Salvia officinalis leaf extract has anti-hyperglycemic and lipid profile improving effects in hyperlipidemic type 2 diabetic patients.”

CholesterolSage is good at lowering cholesterol and triglyceride levels.

Anti-inflammatory - researchers at the University of Vienna, Austria published a study in the Journal of Ethnopharmacology suggesting that Salvia officinalis has important anti-inflammatory properties.

Sore Throats And Coughs – Tea made from sage leaves has had a long history of use for treat sore throats and coughs and is usually gargled.

Research is currently being carried out to understand the effects of Sage on, stomach pains, preventing painful periods, asthma, diarrhea and reducing excessive sweating.

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Fresh or Frozen Vegetables And Fruit? – The Pros And The Cons

Which Is Better? Fresh Or Frozen Vegetables And Fruit?

Fresh or Frozen Vegetables ? The Pros And The Cons


It needs be said right off that nothing beats produce that you grew in your own back yard.

You pick it, and either cook it or eat it raw and it lost a minimum of its vitamins and minerals.

No preservatives or any other kind of additives.

Having stated the above lets look at the pros and cons of fresh or frozen vegetables.

The Advantages Of Frozen Vegetables

Because freezing preserves food, no unwanted additives are needed in bags of frozen vegetables or fruits.

So it should be fairly easy to find frozen vegetables or fruit in or at the market with the only ingredient listed, being the vegetables or fruits that are in the packet.

The first step to freezing vegetables necessitates blanching them in hot water or steam to kill bacteria and arrest the action of food-degrading enzymes.

And that process does cause some water-soluble nutrients like vitamin C and the B vitamins to break down or leach out.

But the subsequent flash-freeze does lock the vegetables or fruit into a relatively high nutrient-rich state.

The Problems With Much Fresh Produce

If you can buy produce that was grown by local farmers, then eating fresh might well be a good way to go.

Why the "might well be"?

Because many local farmers are now economically forced into using artificial fertilizers and pesticides, and if they do, then consider carefully before buying from them.

That said, you don’t know how the ones in the frozen packets were grown either :-(

Produce For Shipping Is Generally Picked Unripe

Fruits and vegetables destined to be shipped to the fresh-produce aisles around the country are typically picked before they are ripe.

And picking them before they are ripe gives them less time to develop a full spectrum of vitamins and minerals.

Many fruits and vegetables do continue to ripen on the counter-top but the will never have the same nutritive value as if they had been allowed to fully ripen on the vine.

In addition, during the long haul from a farm to a market or store, fresh fruits and vegetables are generally exposed to lots of heat and light, which degrade many of the nutrients, especially the delicate vitamins such C and the B vitamin thiamine.

Recent Research On Fresh or Frozen Fruits and Vegetables

Scientists from Leatherhead Food Research and University of Chester in the UK, carried out forty tests to measure nutrient levels in produce that had been sitting in a fridge for three days, compared to frozen equivalents.

They found more beneficial nutrients overall in the frozen samples, in everything from broccoli to blueberries.

In fact, in two out of three cases, the frozen fruits and vegetables packed higher levels of antioxidants, including polyphenols, anthocyanins, lutein, and beta-carotene.

So Which Should You Buy?

When fruit and vegetables are locally in-season, then probably buy them fresh and ripe, if you know their source.

Otherwise buy and serve the frozen ones!

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