Antioxidant supplements take part in a protective role for our general health.  Antioxidants supplements are theoretical to postpone the oxidation reactions which are is caused by the free radicals. The Free radicals are extremely reactive unstable atoms produced in our body that can damage cells causing to ageing and a number of diseases. They can damage the DNA, proteins and other cellular structures like the cell organelles and membranes.

The reactions of free radicals in the cell, and subsequent damage inflicted has been associated with various disorders and chronic diseases including atherosclerosis, arthritis, cancer, Alzheimer’s and diabetes and also inflammatory conditions

Antioxidants supplements are able to slow down or obstruct these dangerous reactions in the body.  They can halt the oxidation reaction with intermediates or directly. They react with the free radicals and put off the oxidation reaction from occurring. 

Antioxidants supplements can be used as tablets and capsules or taken as dietary supplements. They can provide a range of benefits for our health. (more…)

Remedies with natural herbal are illustration the awareness of many traditional physician to rapidly identify the ability of the hundreds of thousands of known herbs that have the ability to prevent and treat many of human illnesses, as well as material goods that can improve appearance, performance and mental attitude. 

Some of the common herbs may be using as a food such as: 

Ginger— can prevent motion sickness and lowers risk of blood coagulate 
Garlic—as a natural antibiotic and can helps decrease cholesterol
Peppermint — care for gastrointestinal problems
Cinnamon – can reduce blood sugar, triglycerides and cholesterol, 
Chamomile Tea – can help relieve digestive problems  and nerves (more…)

Anaemia
Lettuce contains considerable amount of iron and supplies a good form of vegetable haemoglobin. It can, therefore, be used as a good tonic food for anaemia. The iron obtained in this way is absorbed by the body to a much greater degree than the inorganic iron tonic.

Constipation
As lettuce is rich in cellulose, it increases the bulk of the intestinal contents and encourages peristalsis. It is, therefore, highly beneficial in curing chronic constipation.
Half a teaspoon of fresh ginger juice, mixed with one teaspoonful of each of fresh lime juice and fresh mint juice and a tablespoonful of honey, constitutes an effective medicine for dyspepsia, nausea and vomiting due to a biliousness, indigestion caused by intake of heavy non-vegetarian and fried fatty food, morning sickness, jaundice and piles. This mixture should be sucked thrice daily in the treatment of these conditions. (more…)

Preparation and Storage
In Asian cooking ginger is almost always used fresh, either minced, crushed or sliced. Fresh ginger can be kept for several weeks in the salad drawer of the refrigerator. Dried ginger should be ‘bruised’ by beating it to open the fibers, then infused in the cooking or making ginger beer and removed when the flavour is sufficient. Store dried and powdered ginger in airtight containers.

Culinary Uses
Fresh ginger is essential to Asian and oriental cookery. It is used in pickles, chutneys and curry pastes and the ground dried root is a constituent of many curry powders. Tender young ginger can be sliced and eaten as a salad. Sometimes the roots will produce green sprouts which can be finely chopped and added to a green salad. In the West, dried ginger is mainly used in cakes and biscuits, especially ginger snaps and gingerbread. (more…)

Ginger is native to India and China. It takes its name from the Sanskrit word stringa-vera, which means “with a body like a horn”, as in antlers. Ginger has been important in Chinese medicine for many centuries, and is mentioned in the writings of Confucius. It is also named in the Koran, the sacred book of the Moslems, indicating it was known in Arab countries as far back as 650 A.D.

Ginger has been used for its health benefits for over 5000 years and is a favorite medicinal as well as culinary herb. Unlike most spices, the part that has the most medicinal value grows under ground. Often mistakenly called “ginger root” this is actually the rhizome of the plant which is more of a subterranean stem than a root.

It was one of the earliest spice known in Western Europe, used since the ninth century. It became so popular in Europe that it was included in every table setting, like salt and pepper. A common article of medieval and Renaissance trade, it was one of the spices used against the plague. In English pubs and taverns in the nineteenth century, barkeepers put out small containers of ground ginger, for people to sprinkle into their beer — the origin of ginger ale. In order to ’gee up’ a lazy horse, it is the time honoured practice of Sussex farmers to apply a pinch of ginger to the animal’s backside. (more…)