The More, the Merrier – Glutathione

Glutathione is a protein consisting of 3 amino acids, namely glutamate, cysteine and glycine - that offers protection to all our body cells and tissues chiefly against free radical attacks. This is especially important for the brain which is very sensitive to presence of this invader.

Sources 


Glutathione is produced naturally in the liver, lungs and brain. The liver, having one of the highest concentrations of glutathione has to endure the onslaught of excess chemicals, pollutants or toxins, resulting in its significant drop. Another reason being one of the amino acids, cysteine starts declining at the rate of about 10% every decade as we age past 25. In line with a report in the Lancer, the top British Medical Journal, it goes that the highest glutathione levels is found in healthy young people, and lower levels in healthy elderly, lower still in sick elderly and the lowest of all in the hospitalised elderly.


As such to stay fit, healthy and youthful, the levels of glutathione in the body need to be constantly replenished. Consuming rich glutathione foods is the quickest way to achieve more. Most plant foods contain element of glutathione, including sulphur-rich foods eg. garlic, onions, cruciferous vegetables like broccoli, kale, cabbage, cauliflower, watercress and bioactive whey protein. When combined with selenium, it becomes Gluthathione Peroxidase (GPx) yielding higher antioxidant properties.


Importance


The natural depletion of this protein weakens our immunity and thus renders one more susceptible to infections and diseases. Medical researchers have done much studies to establish its strong link to cancer and aging.  The final findings revealed its highly effective antioxidant properties so vital to our immunity, a deficiency of which can result in oxidative stress leading to various ailments and accelerate the aging process. 


Functions

+  The normal function of the liver is to release glutathione directly into the bloodstream to maintain the integrity of red blood cells and protect the white blood cells.


+  Another vital role is to protect against alcohol-induced damage, heavy metal and drug intoxication. In any instance when harmful substances get into the body the automatic reaction is to send to the liver for detoxification. The excess is cleared off with glutathione binding with the toxins to be excreted through the bile. As such, its level declines and lesser becomes available for other cells in the body. 


+  Glutathione is channeled to other parts of the body including:

-  The lungs to mitigate the impact of damage caused by tobacco smoke and environmental pollutants.

-  The intestinal tract to metabolise carbohydrates and oxidise fats.


Applications

The discovery on the positive action of glutathione on improving cell development encourages the application of cysteine supplementation of patients with compromised immune system suffering from HIV and many types of cancer.  By protecting our cells from free radical damage, it even targets carcinogens, turning them water-soluble to flush out easier from the body.


Other comments 


Ways to raise glutathione levels include exercise and combining with supporting supplements like N-acetyl-cysteine, alpha lipoic acid, Vitamin B complex, selenium, milk thistle, Vitamin C and E to raise its effectiveness in combating the free radicals. The humble onion contains most of these essential nutrients required for the liver's detoxification process. As this organ is resilient and capable of healing and re-growing its own cells, raising the glutathione levels allows it to heal expeditiously, and continue to perform its host of functions.



VIVA corner

To raise glutathione levels, it is better to supply the body with the raw materials it uses to make this compound namely cysteine, glutamic acid and glycine. VIVA Ageguard is derived from soy and rice protein, broken down into unchained form for quick absorption.  The 3 amino acids mentioned above, glutamine, cysteine and glycine are present in this unique formulation.

Glutathione can also be found in VIVA Green Barley, SelGuard and VIVA Guard. 

Papaya for overall good health

The papaya is a native plant in the tropics of the Americas, and was first cultivated in Mexico several centuries ago. This plant is available in most parts of the world now.

Ripe and green papayas have similar nutritional values. However, the green ones contain higher levels of potassium and papain - a powerful enzyme that facilitates chemical reactions in the body as well as provides strong defence mechanisms against invading micro-organisms like viruses, tumors, allergens, yeasts and various forms of fungus. Now we know why grandma advocates curing dengue fever with green papaya.

Nutritional benefits


A low-calorie, low sugar fruit, papaya is a rich source of antioxidants, containing both carotenes and flavonoids.

One cup of cubed fresh papaya contains 0.85 grams of protein, 55 calories and 2.5 grams of dietary fiber. Other contents as follows:


Vitamins - vitamin A – 1532 IU, vitamin C - 86 mg. Small amounts of vitamin B, E and K.


Minerals - Potassium – 360 mg, calcium 34 mg

Tiny traces of phosphorus, magnesium, sodium, iron, selenium, zinc, manganese and copper.

Health benefits

+ By eating papaya after a meal promotes digestion, and helps prevent bloating, gas production and indigestion as it helps to break down proteins from food into amino acids for bodily functioning. This is especially useful to elderly with slower metabolism as their lower levels of digestive enzymes are unable to effectively digest proteins, resulting in overgrowth of unwanted bacteria in the intestinal tract, and a lack of available amino acids for healthy maintenance.


+ Papain is able to destroy intestinal parasites. For those after a course of antibiotic, it is necessary to replenish friendly intestinal bacteria to combat against the unwanted bacteria. When the intestinal tract is well populated with friendly bacteria, the immune system can be re-strengthened to better protect against flu and cancer.

+ Not readily found amongst other plants, its fibrin content reduces the risk of blood clots and improves the quality of blood cells and blood circulation vital for preventing strokes. This is great for those on long plane rides and long hours desk-bounded job.

+ Scientists studied 14 plant foods commonly consumed in Mexico to determine their ability to halt breast cancer cell growth, including avocado, guava, mango, pineapple, grapes, tomato and papaya. They were evaluated on contents like beta-carotene, phenolics, gallic acid and antioxidant, and found that only papaya had a significant effect on stopping breast cancer cell growth. Another compound called isothiocyanates may restore the cell cycle to eliminate cancer. In animal experiments, it protected against cancers of the breast, lung, colon, pancreas, prostate and leukemia. Extending to humans, it should inhibit both the formation and development of cancer cells through multiple pathways and mechanisms.

+ The intense orangy-pink color of papaya is choked with cancer fighting carotenoids, especially beta carotene and lycopene which are highly reactive toward oxygen and free radicals. Studies showed an inverse relationship between lycopene intake and prostate cancer risk, as well as induces cancer cell death and promotes anti-metastatic activity.


Summary of Healing Properties

• Revitalizes the human body and maintains energy and vitality.
• Encourages the renewal of muscle tissue. Its anti-inflammatory properties can relieve the severity of rheumatoid arthritis and osteoarthritis.
• Supports cardiovascular system.
• Revs up the immune system.
• Helps with the digestive system, by breaking down the proteins and supporting production of digestive enzymes.
• Treats external skin wounds that do not heal quickly by digesting unwanted scar tissue both on the skin and under its surface – use papaya peel or its ointments.
• Prevents the cataract formation with its potent antioxidant properties.
• Helps to lower risk of lung cancer in smokers and passive smokers with its high Vitamin A content.
• Alleviates inflammation.
• Helps with the nausea and constipation.
• Benefits people suffering colon cancer and other forms of cancers and aliments of cardiovascular and gastrointestinal systems.

Source: http://www.traditionaloven.com/articles/124/papaya-sweet-pawpaw-answer-to-well-being-and-health


More comments


+ A slice of papaya or papaya juice each day is great too. Not to worry about too much of Vitamin A and beta carotene that can turn the skin yellowish – it will go away.

+ The seeds are known to aid digestion and the leaves are used to fight malaria with its abundant enzymes. So try out next time someone got dengue.

Life PROTECTOR - PHYTONUTRIENTS

 

 

Phytochemicals are chemicals found in plants responsible for color and protect them against pathogens like bacteria, viruses and fungi. Hence, consuming large quantities of brightly colored fruits and vegetables (yellow, orange, red, green, white, blue, purple), whole grains/cereals, and beans containing phytochemicals can indirectly prevent the occurrence of many diseases and may decrease the risk of developing certain cancers as well as diabetes, hypertension and stroke.

Scientists estimate that there may be as many as 10,000 different phytochemicals with action varies by color and type of the food. They mostly act as antioxidants (nutrient protectors), or prevent carcinogens (cancer causing agents) from forming. They are reckoned to have biological significance, but are not established as essential nutrients (meaning that they are not required for life-sustaining).

AS ANTIOXIDANTS ….

Most phytochemicals have antioxidant activity and protect our cells against oxidative damage by free radicals which are highly reactive molecules moving around stealing electrons. They are produced from environmental contaminants such as radiation, polluted air and smoke. Even in a clean environment, they are present in the air and become a natural byproduct of breathing.

A lost electron can cause cells to be oxidised, making them unstable and fragile. This oxidation process results in biological deterioration contributing to aging and metabolic diseases. A distinct example is when an apple is sliced and turns brownish when left in the open for just few minutes.

 

The body keep these radicals in check with free radical scavengers as inherited. Under normal circumstances, neutralizing excess free radicals is not a problem. However, the immune system is unable to cope if you:

• Eat a mostly junk food/processed food diet
• Do not get enough sleep
• Are under a lot of stress
• Are exposed to a high number of free radicals

Additionally, free radical damage does accumulate with age, so the longer your lifestyle and/or environment permits free radical damage, the greater the consequences will be later on. Making a few simple lifestyle changes, can help you prevent free radical damage from taking its toll on your health.

Types

+  Vital phytochemicals and nutrients doubling up as antioxidants that can be derived from external food sources are: allyl sulfides (onions, leek garlic), carotenoids (fruits, carrots), and polyphenols (tea, grapes).

+  Latest research indicates a potent chemical class known as flavonoids present in almost all plants that can kill even the latest antibiotic-resistant bacteria. Apparently, the specific flavonoid compounds impair the ability of bacteria to make specific protein essential for them to live. The well-known olive tree defends itself against numerous bacterial fungus, parasites and insects through various compounds that include the class of bioflavonoids – rutin, luteolin, hesperidin and others. The phytochemical allicin from garlic has anti-bacterial properties that is stronger than penicillin.

This is in opposed to antibiotics applied to certain potent bacteria such as staphylococcal bacteria which has become resistant to many of our most potent antibiotics. A major challenge of the medical world today is the emergence of drug-resistant strains of bacteria that require more and more potent and expensive antibiotics to overcome their resistance. Eventually, even these new technology antibiotics will fall prey to the resistance that bacteria develop.

+  The vitamins we are familiar acting as antioxidants to prevent cellular damage are:

 

Vitamin A - Also known as retinol, it is a fat soluble vitamin easily found in foods like liver, fortified

 milk, cheese and egg. Excessive intake is stored in the liver for future use. Hence, toxicity can arise if there is constant over-dosage over an extended period. Kids should not be given too much cod liver oil as it contains high content of Vitamin A and D.

Beta-carotene - Being a type of carotenoid, it it found abundantly in carrots, sweet potatoes, apricots, kale and spinach. After ingestion, it is converted into Vitamin A with excess being utilised for other purposes and thus do not accumulate in the body.

Vitamin C - Also known as ascorbic acid, it is a water soluble vitamin that is not produced by the body and can only be derived from most fruits and vegetables. It is capable of protecting proteins, lipids, carbohydrates, blood cells, DNA and RNA from oxidative damage.

 

Vitamin E - It is another fat soluble vitamin that can be found in wheat germ, safflower oil sunflower seeds, peanut butter, avocados and egg yolks. It protects fats from oxidation, important against the development of heart disease and anti-inflammatory condition.  

AS CANCER FIGHTER ….

Several decades ago, scientists began to observe that people who ate mostly plant-based diets as opposed to those who are heavy in meat and processed foods had lower rates of disease like cancer. They started testing plant foods to find out what they contained that might be having a disease-preventing effect.

+  In the early 1900s, broccoli was one of the first vegetables to draw attention for its health-boosting properties that went beyond its vitamin and mineral content. Researchers found that broccoli contains sulforaphane that could stop cells from starting to turn cancerous. Other research showed that it also contains beta-carotene, another phytochemical, as well as other substances like vitamin C. The discovery of sulforaphane made broccoli a cancer-fighting star. Since then hundreds of research studies have shown that plant foods are treasure troves of phytochemicals with cancer-fighting properties.

+  Saponins found in beans interfere with the replication of cell DNA, thereby preventing the multiplication of cancer cells.

+  Capsaicin is found in hot peppers that can protect DNA from carcinogens.

+  A member of the carotenoid family, lycopene is found abundantly in tomatoes, and well-known to help in preventing cancer, cardiovascular diseases and macular degeneration.

+  Another member of the carotenoid family, lutein acts as an anti-cancer and anti-aging agent. It also protects the eyes from oxidative damage, decreases risks of cataracts and macular degeneration. Food sources include kale, spinach, broccoli, lettuce, peas and Brussels sprouts.

In a nutshell, as anti-cancerous agents they -

· Stimulate the immune system – the body’s defense against viruses, bacteria and other disease causing agents.
· Block the potential for carcinogens to be formed in the body from the external environment.
· Reduce inflammation that provides a setting favorable for cancer growth.
· Prevent DNA damage and help with DNA repair mechanisms.
· Reduce oxidation – the damage to cells that occurs with aging and exposure to pollution. Oxidation, caused by molecules called “free radicals.
· Decelerate the growth rate of cancer cells.
· Help to regulate hormones, such as estrogen and insulin. Excess levels of these hormones are linked with increased risk of breast and colon cancers.

In fact an important cancer drug, Taxol (paclitaxel), is a phytochemical initially extracted and purified from the Pacific yew tree.

A potent antioxidant - SELENIUM

Studies showed that some phytochemicals with physiological properties may be elements rather than complex organic molecules. For instance a potent antioxidant, selenium is involved with major metabolic pathways, including thyroid hormone metabolism and immune function. It has been clinically proven to protect against cancer by protecting cells from free radical damage and preventing tumor growth. Food sources of selenium include asparagus, garlic, tuna, beef, poultry, eggs, oatmeal and Brazil nuts.

Other functions

+ Hormonal action – Isoflavones, found in soy, imitate human estrogens and help to reduce menopausal symptoms and osteoporosis.

+ Enzyme stimulation – Indoles, which are found in cabbages, stimulate enzymes that make the oestrogen less effective and could reduce the risk for breast cancer. Other examples of phytochemicals which interfere with enzymes, are protease inhibitors (soy and beans) and terpenes (citrus fruits and cherries).

+ Physical action – Some phytochemicals bind physically to cell walls thereby preventing the adhesion of pathogens to human cell walls. An example is proanthocyanidins from cranberry, responsible for the anti-adhesion properties which can help to reduce the risk of urinary tract infections and improve dental health.

Considerations

+ Many vegetables and fruits are especially rich in phytochemicals. They are often brightly colored – like broccoli, carrots, tomatoes and blueberries – or strongly flavored, like peppers and onions. A diet that emphasizes vegetables, fruit, whole grains and beans appears to be the healthiest eating pattern for lower risk of cancer and other serious diseases.

+ However, phytochemicals in freshly harvested plant foods may be destroyed or removed by modern processing techniques, including cooking. For this reason, industrially processed foods likely contain fewer phytochemicals and may thus be less beneficial than unprocessed foods. Absence or deficiency of phytochemicals in processed foods may contribute to increased risk of preventable diseases.

+ A good option is unprocessed frozen vegetables over fresh produce as they can be more nutritious having picked at their peak ripeness to be frozen. Usually fresh vegetables are harvested before maturing, to allow for ample shipping time. Hence, there is less time to develop or accumulate all their nutrients. Along the way, delicate nutrients and the phytochemicals can also evaporate.

+ Interestingly, a converse example may exist in which lycopene, a phytochemical present in tomatoes, is released in abundant amount when processed into juice or paste, and maintains good levels for bioavailability. It has been tested in human studies for cardiovascular diseases and prostate cancer.

VIVA corner

Having said that, many supplements out there are made from synthetic versions of the antioxidants, which will not synthesize properly within your body.

Based on studies, the health benefits derived from a single vitamin are much lower as compared to a group of vitamin nutrients, especially if the targets are aggressive free radicals. For instance, Vitamin C assists in the regeneration of Vitamin E whilst Vitamin A and selenium help to strengthen the protective ability of immune cells. They can even donate electrons to each other if the need arises.

VIVA Life Science offers a great synergistic formulation – VIVASHIELD which can coat the cells with a better overall protection for optimal health status.

This product has the best antioxidant combination in the market and accorded due recognition by the medical world. Each tablet contains vitamin A (beta-carotene 5000 IU) , C (250 mg) , E (50 IU) and selenium (50 ug) prepared by low compression pressure of approximately 60000 lbs to facilitate gastric disintegration.

 

The components -

 

+ Beta-carotene (precursor of Vitamin A in its safest form) to protect against free radical damage, including ultra-violet light

+ Vitamin C to protect mostly proteins

+ Vitamin E to protect the fat in the cell membranes

+ Selenium to protect the cell machinery that generates energy

 

Source: American Institute for Cancer Research; http://www.phytochemicals.info/

Does FRUITS make you FAT?

 

Fruits are loaded with nutrients, fiber, vitamins, minerals, antioxidants, and low in fat and calories that contribute to health (eg. decreasing health risks such as heart disease) and possibly retard aging. However, its high sugar content can definitely work against your weight loss progress if large quantities are ingested over an extended period.

 

The sugar in fruit (fructose) yields calories to your diet, but since you need calories to survive, it is still a very good choice. Weight gain occurs when calories consumed are more than those expended. Although many fruits are low in calories, eating a large volume of fruits together with other foods in your normal diet can cause caloric intake to rise if not burned off. The body is unable to identify the source of calories and treat all equally. Fructose is healthier than refined sugar or high fructose corn syrup, containing the same number of calories per serving (4 calories per gram).

 

Similar to galactose and glucose, fructose is a single unit of sugars and starches, belonging to the monosaccharides family. Upon entering the small intestine, it is channeled to the portal vein, and reaches the liver to be processed as blood glucose for circulation in the bloodstream.

 

In general, our bodies utilise glucose in three ways -

 

+ For energy production immediately;

+ When not in use, it is converted into glycogen in the liver or muscles;

- The liver has the capacity to store 100 grams of glycogen, ready for use for the whole body. It is able to make glycogen from fructose, lactate, glycerol, alanine and other three-carbon metabolites.

- The muscles have the necessary enzymes to convert glucose into glycogen and can store between 250-400 grams of glycogen, depending on muscle mass and physical condition. This is only for supply of energy to muscles.

+ When all of the glycogen stores are full, any surplus glucose is converted to fat by the liver and stored as adipose tissue (body-fat) anywhere in the body. Note that fatty acids can be burned as fuel but the fat cannot be converted back to glucose. As fat does not raise insulin levels, it begets a low glycemic response in most instances.

 

“Good” and “Bad” fruits

 

What is Bad?

* Dried fruits. The drying process concentrates the sugar. Forgo dried cranberries and raisins for this reason.

* Tropical fruits. Fruits such as mango and guava tend to have a higher glycemic load — containing high carbohydrates and sugar.

* Fruit juice. Generally, all of the fiber and most of the nutrients have been stripped out in the production process.

* Fried fruits. Fried desserts feature high up on the list of worst foods to eat when you are dipping something in batter that is already high in sugar and fat, and then deep frying it. Avoid pineapple and banana fritters as the layer of batter and the sugary syrup make them fattening.

 

What is good?

* Low-sugar fruits. Examples are avocado, olives, cranberries, raspberries, strawberries, apricots and peaches.

* Canned or frozen fruits are good options when fresh produce is not available. However, be careful to choose those without added sugar, syrup, cream sauces or other ingredients that add calories.

 

Other considerations

+ Any food that contains sugar enhances insulin signaling and could theoretically accelerate aging. As insulin is necessary for survival, eating a diet that minimizes insulin signaling is the best way to lose weight and stay healthy. If you incorporate a healthy lifestyle (one that includes fruit) there is no such fear. Also note that fruit slows aging because of its high levels of vitamins, minerals and antioxidants.

+ Fruit should be part of a well-balanced diet that also consists of vegetables, lean proteins, whole grains, nuts, beans and healthy fats. Although nutritious, eating too much fruits could lead to weight gain if you exceeded a healthy daily caloric intake. Note that fruit has almost three times the calories per serving as non-starchy vegetables, so it is easier to consume too many fruit calories.

+ Over-eating fruit is more of a concern for people who are overweight or have diabetes and need to reduce or monitor caloric content. For most people who are not overweight, the benefits outweighed any risks from eating more of it.

 

VIVA Corner

If you are not getting them from the diet outlined, then you definitely need to supplement.

VIVA Biofruity – prepared from pomegranate juice and beetroot, is packed with Vitamin B1, B12, folate and niacin to boost energy and reduce stress, and Vitamin C that helps in absorption of iron. With only 30 calorie per serving this refreshing drink is great for people on weight-management program.

 

An ingredient, ribose present in it is a simple carbohydrate that yields energy. One serving of this delicious drink supplies 80% of the RDI for Vitamin C and 40% of the RDI for an array of energizing B-vitamins, as well as a proprietary blend of super antioxidants (eg. grape seed extract, green tea extract, Vitis vinifera extract) and energy boosting nutrients.

HemoBerry is a VIVA powdered drink supplement specifically designed for building healthy red blood cells.

It contains a balanced formula of blood-building nutrition including:

+ Natural Iron (ferrous lactate) for optimum production of hemoglobin and gives a radiant, rosy complexion.
+ Vitamin C (ascorbic acid) to optimize iron absorption.
+ B Vitamins (B6, B12, B5), folic acid and pantothenic acid for enzymatic activity for proper iron utilization and formation of red blood cells.
+ Natural Fruit powders and extracts from cranberry, rosehips, acerola, beetroot and lemon – loaded with phytonutrients and add with natural berries flavours like blueberry and blackberry for delicious taste, natural color and antioxidant power.

Choose your fruits and veggies carefully

  

They are wonderfully shiny and come in delightful shades of red, green and yellow — but apples top the contaminated by pesticides list says a new report.  In contrast, onions hardly scream ‘I’m beautiful and delicious’ in a store’s fruit and veg section, but they are the cleanest.

The seventh annual Shopper’s Guide to Pesticides in Produce report from the Environmental Working Group details contamination by pesticides and fungicides in fruit and vegetables.

THE DIRTIEST....

According to researchers at Purdue University in Indiana, apples now top the list as the most contaminated by pesticides in 98% of the more than 700 samples tested, even after they are peeled and washed.

1) Apples                       2) Celery

3) Strawberries           4) Peaches

5) Spinach

Strawberries are the third most contaminated fruit and veg and other popular fruits such as grapes, blueberries are not that far behind.

versus the CLEANEST.....

1) Onions                2) Sweet corn

3) Pineapples        4) Avocado

5) Asparagus

According to the group, eating 5 servings a day of the most contaminated fruits and vegetables is akin to ingesting 14 different pesticides per day. While the chemicals keep both bugs and bacteria away from crops, they are also linked to various health problems, from nervous system disorders to cancer.

The researchers came to their conclusions after analysing data from the U.S. Department of Agriculture and the Food and Drug Administration from 2000 to 2009. Each produce item received a score based on how many pesticides were found in the testing and at what levels.  Most fruit and vegetable samples were washed and peeled, if necessary, before testing. That way the chemical readings closely reflect the levels present when the produce is consumed, the report said.

Researchers recommend that consumers get around the problem by choosing organic. However, one food sciences professor cautions that a natural or organic label on produce does not automatically make it safe, edmonton.ctv.ca reports. Rick Holley, of the University of Manitoba, said ‘The E. coli outbreak in Germany clearly shows locally grown organic produce was able to kill 35 people.’

Our comments

This reminds me of the fairy tale Snowhite – who bite an apple spiked with poison and died almost instantly. Most of us cannot help it as we do not have the time or space to grow own produce.  Despite the negative aspect, do not ignore the fruits and vegetables as their health benefits outweigh the risks of pesticide exposure. Choose only organic apples if you want to be extra safe.

As most fresh fruits are harvested from farms, bacterial contamination is inevitable. Notice those nice-looking berries kept in the fridge end up with mold on their insides?  The trick is the wash them with vinegar.  Prepare a mixture of one part vinegar (white or apple cider may work well) and ten parts water. Dump the fruit into the mixture and swirl around. Drain and rinse before you pop in the fridge.  What happens is that the vinegar kills any mold spores and other bacteria that might be on the surface of the fruit.  In this way, raspberries can last a week or more, and strawberries go almost two weeks without getting moldy and soft.

You’re so berry happy to see them sitting pretty in your fridge.

Taking only FRESH veggies?

  

Eating fresh vegetables is not what most of us can do each day.  In those days, our mothers already know that fresh supplies are the best in nutritional values.  These days more worrying is the quantity of pesticides introduced into such produce. Go organic is what those affordable and health-conscious individuals would do.

As for the majority of us, the budget is an issue.  So are those canned and frozen vegetables on the shelves of the retail outlets good enough?  Most would agree that it is better to eat anything we can grab hold of than nothing.

Frozen vegetables

Contrary to what most of us think, frozen vegetables can be more nutritious than some of the fresh produce as they are usually picked at their peak ripeness to be frozen.  On the other hand, fresh vegetables are harvested before maturing, to allow for ample shipping time.  Hence, there is less time to develop or accumulate all their nutrients.  Along the way, delicate nutrients like vitamin B and C can also evaporate.  The loss of nutritional value can be as high as 80% due to distribution and storage deficiencies.

While the first step of freezing vegetables—blanching them in hot water or steam to kill bacteria and arrest the action of food-degrading enzymes can cause some water-soluble nutrients like vitamin B and C to break down or leach out, the subsequent flash-freeze locks the vegetables in a relatively nutrient-rich state.

An advantage of taking frozen vegetables is that they may have the outer cellulose layer already broken as a result of the freezing, making it easier for your body to digest the vegetables.

Canned vegetables

Canning is a method to preserve food for long-term storage by sealing it in an airtight container with minimal chemical preservatives added. Instead, a variety of methods are used to prevent the food from spoiling, such as heating, freezing or drying.

Generally, low-acid foods like vegetables, seafood and meats require sterilization to kill harmful bacteria by raising high temperatures to create steam while under pressure using a pressure canner. High-acid foods, like fruits or pickled vegetables, can be safely canned in a boiling water bath since the acidity of the foods gives additional protection against bacteria.

Canned foods are undoubtedly less nutritious than fresh vegetables, because they are cooked for a very long time, and then packaged with a great deal of salt, raising the salt content by as much as 5-10 times the fresh ones.

Their popularity is cost and durability.  Mass production helps to lower cost for consumers.  Canned foods can also be stored safely for several years.  High-acid foods like tomatoes and fruits can be stored for up to 18 months while low-acid meats and vegetables can be stored anywhere from two to five years.  Always store them in a cool, clean and dry place, and never above the stove, under the sink or in a damp garage or basement.

While extremely rare, canned foods may contain a dangerous toxins produced by the heat-resistant Clostridium botulinum bacteria.  A small dose of botulinum toxin is enough to cause the deadly paralytic illness known as botulism.  Applying high temperatures should be enough to kill this fatal bacteria. However, contamination is still possible if the integrity of the can is compromised in some way.

To be safe, never eat from cans that show the following:

• Leaking
• Bulging
• Denting
• Cracking
• Discoloration
• Foul odors

More comments

+  Select a variety of foods from a variety of sources to give you a better mix of nutrients and reduce your likelihood of exposure to a single pesticide.

+  When vegetables are in-season, buy them fresh and ripe. “Off-season,” frozen vegetables will give you a high concentration of nutrients.

+  Eat the vegetables soon after purchase as over many months, nutrients in frozen vegetables do inevitably degrade.

+  Steam rather than boil your produce to minimize the loss of water-soluble vitamins.  The less the vegetables are boiled,  the more vital ingredients are retained.  Making a vegetable soup is fine.  Any leftover liquid of boiled vegetables can be utilised to make stocks and gravies.

+  As to whether organic produce is more nutritious or safer, the findings are as follows:

-  “A recent study examined the past 50 years’ worth of scientific articles about the nutrient content of organic and conventional foods. The researchers concluded that organically and conventionally produced foodstuffs are comparable in their nutrient content.”

-   “According to the USDA, organic produce carries significantly fewer pesticide residues than does conventional produce. However, residues on most products — both organic and nonorganic — don’t exceed government safety thresholds”.  (Note the variation of standards worldwide to assess the risk involved)

-  One common concern with organic food is cost.  Organic foods typically cost more than do their conventional counterparts due to more expensive farming practices.  Also, organic fruits and vegetables are not treated with waxes or preservatives and thus may spoil faster.

Source:   http://www.askmen.com/sports/foodcourt/37_eating_well.html
http://www.mayoclinic.com/health/organic-food/NU00255/NSECTIONGROUP=2

The HEALING fruit - pineapple

  

Grown well in the tropical regions, the sweet, spiky pineapple originally hails from Brazil. It is an unique member of the bromeliad family as the other members are not known to produce edible fruit. It consists of dozens of individual flowers that grow together to form the entire fruit, with each scale or eye riping from a separate flower. In fact, the more scales on the surface, the sweeter and juicier the taste.

Do not pick an unriped fruit because it stops ripening the minute is picked.  No special way of storing can help ripen it further. Also, the appearing color does not determine its level of ripeness.

HEALTH BENEFITS


Most people like pineapple for its lush, sweet and exotic flavour, but may not know that it is one of the most healthful foods available today.  It’s literally true medicine!

(1)  Potential Anti-inflammatory and digestive benefits – for easing indigestion (including rid of intestinal worms), arthritis or sinusitis.


In the 1890s, researchers began isolating and studying bromelain, a natural mixture of two proteases (protein-digesting enzymes) abundantly extracted from the stem of the fruit. Most commercially grown pineapple is sliced, canned or juiced. The remains are rich with this corrosive substance which is then extracted. Note that the flesh of a pineapple does not have the high bromelain content like the core does.  Bromelain works in these capacities due to its ability to separate amino acids and thus aids the body in digesting proteins more efficiently. Bodybuilders can take note of this point.


Even during steak preparation, it can be used for tenderizing. Together with the small bits of fiber it provides, help to de-clog the digestive and intestinal tracts, and reduce arterial plaque and blood pressure. One cup of fresh pineapple daily can cut painful bloating within 72 hours.

Thus, excessive inflammation, excessive blood coagulation and certain types of tumor growth (including breast, lung, colon, ovarian and melanoma) may be reduced by therapeutic doses of bromelain when taken as a dietary supplement. Also, its ability to relieve painful joints common to osteoarthritis makes it a popular remedial food for approved as a post-injury medication because it is thought to reduce inflammation and swelling. It can also prevent asthma and allergies by addressing the root cause – a hyperactive, over-sensitive immune system.


(2)  Pineapple is high in the trace mineral –  manganese, also an essential cofactor in a number of enzymes important in energy production and antioxidant defenses. For example, the key oxidative enzyme superoxide dismutase (SOD), which disarms free radicals produced within the mitochondria (the energy production factories within our cells), requires manganese.  This reaction is helpful for development of strong bones and connective tissue, especially amongst the elderly, whose bones tend to become brittle with age.

Pineapple, chunks, fresh
1.00 cup
(165.00 grams)

Calories: 83
GI: medium

NutrientDRI/DV

 vitamin C105%

 manganese77%

 copper20%

 vitamin B611%

 vitamin B111%

 fiber9%

 folate7%

 pantothenic acid7%

(3)  Pineapple is a good source of thiamin or Vitamin B1 that acts as a cofactor in enzymatic reactions central to energy production.  Other Vitamin B present are vitamin B6 and folate. Taking many antioxidants in the fruit at the same time can reduce visible wrinkles and blemishes, and lower your chances of developing cancer. According to a study conducted, it was uncovered that “The addition of bromelain increased the die off of cancer cells significantly as it has the potential of being developed as a therapeutic agent in treating malignant cancer.”

(4)  Vitamin C is a powerful water-soluble antioxidant (choose fully ripened pineapple for higher amount) that protects our body against free radicals from attacking and damaging normal cells. In some patients, it can lead to asthma attacks by causing the airway spasm, and contribute to the joint pain and disability seen in osteoarthritis and rheumatoid arthritis. In severely-damaged cases, it is seen to promote the artery plaque build-up of atherosclerosis and diabetic heart disease, and turns the colon cells cancerous. In fact, this vitamin helps to metabolize fats and cholesterol.

It is also vital for the proper functioning of the immune system, often associated with the prevention of recurrent colds and flu as well as decrease in severity of infections.

Vitamin C helps build and repair bodily tissue and promotes wound healing. Its ability to enhance the uptake of amino acids (the primary building blocks and maintenance of skin, blood vessels, organs, cartilage and bones) by many folds leads to the production of more collagen. 

The high vitamin C content in pineapple is good for oral health as it can reduce the risk of gingivitis periodontal disease and other gum disease.

Vitamin C and bromelain, acting jointly can reduce mucous in the throat. For this reason, it is used in Europe as a post-operative measure to cut mucous after certain sinus and throat operations. As such, those individuals with allergies like sinus problems should take fresh pineapple daily.

(5) Pineapple juice is a natural diuretic (reduce water buildup), enabling the body to eliminate toxins, lower blood pressure and prevent weight gain (contains minimal fat)

Our comments

Choose the fresh fruit because it has the most healing properties. Unfortunately, most of the bromelain in canned pineapple is destroyed due to the heat used in the canning process.

+  Add fresh pineapple to your morning smoothie, lunch time yogurt, any fruit and most vegetable salads.

+  As for pineapple juice, taking with some nuts makes a healthy snack.  Not only it is a mouth refresher, those with morning sickness can find relief too.

+  Ripe pineapples give off a sweet, fresh tropical smell. Avoid pineapples that give off an unpleasant odor or have any soft spots or areas of dark discoloration.

+  To enhance taste, coat with salt for a sugary taste. Also, reduces the biting effect of its enzymatic reaction on the mouth lining.

+  By taking pineapples together with amino acids, bodybuilders can achieve better results as the delivery of proteins to growing muscles is enhanced.

Other considerations

+  Individuals who are taking blood-thinning medications should inform their health-care provider before taking bromelain.


+  Foods with a low GI (Glycemic Index) of 55 or less are not likely to cause spikes in blood sugar levels, while those high on the GI scale, with scores of 70 or more, may cause these spikes. Raw pineapple has a GI score of 59, making it a medium-glycemic food.

+  While pineapple is full of beneficial fiber and bromelain to promote normal digestion, too much at one sitting leads to uncomfortable side effects in some people. If you do not normally consume a lot of high-fiber foods, the sudden intake of fiber from pineapple may upset your stomach. Having a large portion of pineapple piles tons of fiber in your digestive tract together with high amounts of bromelain may lead to diarrhea or possibly constipation.

VIVA corner

Bromelain protein-digesting enzyme can be obtained from VIVA Nutrazyme diet supplement with each capsule serving of 18 MCU to take before meal.

Taking VIVA NutraZyme with every meal is an easy way to ensure that your digestive system receives the support it needs to help you properly assimilate whatever you eat. The tablets are completely vegetarian, formulated specifically from plant sources and include special enhancers to increase enzyme effectiveness.

The KING of fruits - DURIAN

 

This is one tropical fruit from Asia you either love its amazing taste or refuse to acknowledge its regal stature at the first whiff (total dislike) for its pungent smell.

As this smell can be so terrible many local hotels in the areas disallow their guests from bringing this fruit to their rooms to avoid complaints. Strangely, some foreigners who dare to taste are quickly won over by its awesome taste and never stop asking for more.

Unlike most fruits, the durian is left to drop from the tree, signaling it is ripe to eat. People in the local villages of South East Asia will clear the floor under the trees during harvest time and wait for up to two months just to pick up the fruit at its peak.

Health Benefits

Traditionally the durian fruit was seen as a powerful aphrodisiac, whilst women would eat the ashes from burnt durian skins to help them recover after child birth. It is believed that concoctions made from the leaves of the durian tree can be used to help reduce swelling and cure skin disease.

Contrary to popular belief, durian does not contain any cholesterol or saturated fats. Instead, nutritionists have claimed that it has health benefits like:

+  Help to reduce cholesterol and moderate blood pressure with its good mono-saturated fats
+  Cleanse the blood
+  Cure jaundice
+  Alleviate fevers
+  Rid yeast infections such as thrush as its high iron content helps the white blood cells in our body to make specific chemicals that kill off the infection.

Nutrients

Rich in protein, fibre, minerals and vitamins, 100g of the flesh provides 147 calories.

+ Its simple sugars like fructose and sucrose is a fast energy booster and revitalises the body almost instantly.

+ The durian is packed with vitamins such as Vitamins B (niacin (B3), riboflavin (B2), pantothenic acid (B5), pyridoxine (B6) and thiamin (B1)), C and E. Its high Vitamin C content is known to aid the body in developing resistance against infectious agents and scavenge harmful free radicals, helping to slow down the destruction of cells from free radicals such as pollution, smoking and aging;
+ Its high levels of essential amino acid, tryptophan metabolises into serotonin and melatonin in the body - both are neuro-chemicals that can treat sleeplessness and epilepsy. People with low serotonin levels tend to be temperamental, moody and suffer from depression whilst those with high levels are usually happy and positive-minded;
+ Rich in dietary fibre, a small durian can provide 92% of the daily fibre requirement, making it a good solution for constipation problem. The fibre can help to protect the colon mucous membrane by decreasing exposure time and binding to cancer-causing chemicals in the colon;
+ Trace of minerals found include manganese, copper, iron and magnesium for their antioxidant and blood forming properties, and potassium for regulating heart rate and blood pressure to reduce fatigue, and relieve mental stress and anxiety.

Overeating?

+ Feasting on this highly nutritious fruit bulges your waistline as it is high in calories and carbohydrates. With an average 1 kg sized durian having close to 1,350 calories (one seed contains about 54 calories), giving you as much as 68% of the daily 2,000 calories recommended for an average adult. In healthy individuals, high carbohydrate content can help to replenish low energy levels quickly.

+ Durian contains simple sugars — sucrose, fructose and glucose, not suitable for diabetic patients who have to limit intake as the sugary element and potassium lead to a sudden rise of glucose level.
+ Using large amount of pesticides and hormones to cultivate the growth of this fruit is another worrying factor.
+ The heatiness in the durian may cause your body temperature to rise, but this does not make the fruit an aphrodisiac. We are taught from young to counteract this ‘yang’ element by drinking salt water on its husk.

As eating durians can become so addictive, people tend to overindulge. The best guide is to eat only two to three seeds at one go.

Go BANANA

When comes to health benefits, bananas are hard to beat. Available throughout the year, they are cheap, delicious and easy to eat. In many ways they help to overcome or prevent a substantial number of illnesses and conditions making it a must to add to your daily diet.

Health Benefits

Below are some benefits complied from online sources -

Energy booster - A banana gives an instant, sustained and substantial boost of energy with its three natural sugars – sucrose, fructose and glucose. It is popular amongst athletics as two bananas can provide enough energy for a strenuous 90-minute workout.

Depression - Survey conducted amongst people suffering from depression found many felt much better after eating a banana as it contains tryptophan, a type of protein that the body converts into serotonin, known to make you relax, improve your mood and generally make you feel happier.

PMS - You can skip the pills and go for a banana. The vitamin B6 it contains regulates blood glucose levels, which can affect your mood.

Anemia - High in iron, bananas can stimulate the production of hemoglobin in the blood and so helps in cases of anemia.

Blood pressure - Being high in potassium yet low in salt, it makes a perfect food to beat blood pressure and stroke.

Brain power - Research has shown that the potassium-packed fruit can assist learning by making pupils more alert.

Constipation - Its high fiber content aids in restoring normal bowel action, helping to overcome the problem without resorting to laxatives.

Hangovers - Try mixing a banana milkshake with honey. Both soothe the stomach and, build up depleted blood sugar levels and re-hydrate your system.

Heartburn - It has a natural antacid effect in the body to provide fast relief to a heartburn.

Morning sickness - Snacking on bananas between meals helps to keep blood sugar levels up and avoid morning sickness.

Mosquito bites - Before reaching for the insect bite cream, try rubbing the affected area with the inside of a banana skin. Many people find it amazingly successful at reducing swelling and irritation.

Stressed? - High in B vitamins, it helps to calm the nervous system.

Ulcers - It neutralizes over-acidity and reduces irritation by coating the lining of the stomach. Also, its soft texture and smoothness act against intestinal disorders

Relieve muscle cramps - High in magnesium and potassium content, these minerals help to relax the muscles and protect you from any further episodes of leg cramps.

Nutritional benefits

A medium banana contains 1.29 grams of protein, 105 calories and 3.1 grams of dietary fiber. Other contents as follows:



Minerals -

Mostly: Potassium – 422 mg, magnesium – 32 mg
Others: Phosphorus, calcium, sodium, iron, selenium, manganese, copper, zinc
 
Vitamins -
Mostly: Vitamin A – 76 IU, Niacin – 0.785 mg, folate – 24 mcg
Others: Vitamin B1, B2, B6, C, E and K

Hence, a banana really is a natural remedy for many ills. When you compare it to an apple, it has FOUR TIMES the protein, TWICE the carbohydrate, THRICE the phosphorus, FIVE TIMES the vitamin A and iron, and TWICE the other vitamins and minerals. As one of the best value foods around, maybe its time to change that well-known phrase to -

‘A BANANA a day keeps the doctor away!’

Source: http://www.karenstan.net/

Should diabetic patients take bananas?

Diabetic patients are discouraged from taking too many bananas at one go as its high glycemic index can cause a sudden surge in sugar and insulin level, and danger of high potassium toxicity. Its glucose content, the most easily digestible sugar, rapidly enters the bloodstream for a quick release of energy.

A diabetic patient can consume bananas and monitor the blood sugar levels consistently. Taking together with some protein such as yogurt or eggs, can help to prevent any unwanted surge. You can also combine with nut butter as fat slows down the absorption of sugars into your blood stream.


Johns Hopkins researchers found that potassium stimulates the production of insulin and tried to establish a link with low potassium levels affecting people’s chances of developing diabetes. Those with the highest levels of potassium at the start of the study were 64% less likely to develop diabetes. Another study showed patients given diuretic drugs had issue with water and electrolyte loss that may contribute to an increase in risk of developing diabetes. However, those with problems with the kidneys or diabetic condition are probably having high potassium and should avoid foods containing this component.

Green, yellow or black?

 
A common practice adopted by wholesalers is to force-ripe bananas by dipping in water mixed with carbide. The consumption of these bananas is believed to cause cancer or some other infection in the stomach and should be avoided.

The process involved mixing carbide with water in a closed tank results in heat emitting. The energy generated is greater than that of gas in a LPG cylinder that can be used for gas cutting. When a bunch of bananas is dropped into the mixed water, the gas is absorbed into the bananas to expedite ripening. As most fruit vendors are rather ignorant, they tend to apply excessive carbide to hasten the pace of ripening. This chemical is toxic to the stomach, and if remaining left can cause tumors to form in our digestive system.

You can inspect the bananas before buying for naturally ripened ones are dark yellow with small black spots on the body and black stalk, whilst those which are forced to ripe with carbide are lemon yellow, green stalks and no black spots.

Do you know that the nutritional profile of bananas changes as they ripen?

Have you notice that the riper the banana is, the sweeter it tastes? This is because the enzymes found in bananas is progressively breaking down starch into simple sugars (monosaccharides, disaccharides, etc which taste sweet). Since starch has already turned into simple sugar when banana ripens it makes it easier to digest. Although according to studies, the amount of vitamins and minerals lessen as the banana ripens.  Hence, once a banana reaches the desired amount of ripeness, refrigerate to keep it from ripening further.

Recent study by Japanese researchers has found a very interesting fact about bananas. It turns out that as banana ripens it produces abundant enzymes and antioxidants that are effective anti-cancerous agent. Those with dark patches on yellow skin produces a substance called TNF (Tumor Necrosis Factor) which has the capacity to combat abnormal cells. The study also shows that the darker the patches the higher the anti-cancer quality. it is eight times more effective in enhancing body’s immune system than green skin version. Use it to bake banana cake for a sweeter flavor.


Other useful tips

- Peel a banana from the bottom and you do not have to pick the little ‘stringy things’ off it which is how the primates do.

- Take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster.

- To prevent banana from riping too fast, break up the brunch and wrap each stem in plastic wrap. That can reduce the emission of ethlene gas to slow the riping process.
-  Avoid banana at dinner as it may lead to mucus formation and disturb our digestion.

-  Consuming bananas is the universal remedy for those, who are suffering with diarrhoea. During this time, the body looses essential elements, like electrolyte and potassium which the humble banana can help to reinstate.


For aesthetic reason if you want a mouthful of white teeth, try this out.

Apple cider vinegar

Apple cider vinegar is a type of vinegar made by the fermentation (see below) of apple cider. During this process, sugar in the apple cider is broken down by bacteria and yeast into alcohol and then into vinegar. All in the composition: acetic acid (like other types of vinegar), some lactic, citric and malic acids.

Unlike white vinegar, apple cider vinegar is a light yellow-brown color and is often sold unfiltered and unpasteurized with a dark, cloudy sediment called mother of vinegar (consisting mainly of acetic acid bacteria) settled at the bottom of the bottle. This is easily found in health food stores, online and in some grocery stores.

Although other types of vinegar such as white vinegar, balsamic vinegar, red wine vinegar and rice wine vinegar are used mainly in cooking, apple cider vinegar is used primarily for health purposes. Hippocrates was said to have used it as a health tonic and American soldiers are said to have used it to combat indigestion, pneumonia and scurvy.

It is believed that by mixing the apple cider vinegar with honey, a mixture enhances the healing power of the vinegar and could destroy harmful bacteria in the digestive tract best consumed with food.

PROCESS

Fermentation involves breaking down into simpler components to enable easier digestion of foods and the nutrients to assimilate quickly. Since no heat is applied, it also retains enzymes, vitamins and other nutrients that are usually destroyed by food processing.

The active cultures that pre-digest the food as part of the fermentation process actually generate nutrients such as vitamins like B-vitamins and minerals like iron are released from the chemical bonds that prevent them from being assimilated. In effect, the nutritional value of a food goes up when it has been fermented.

The abundant enzymes produced act as catalysts that can accelerate and precipitate the numerous biochemical reactions in the bodily functioning process. As enzymes cannot act alone, they have to be combined with other substances known as coenzymes to realise the full potential. Foods with rich sources of B-complex, vitamin C, vitamin E (all water soluble) and zinc are most compatible.

Three things are required for fermentation.

-  First, fungi or bacteria must be present.
-  Second, no oxygen must be present.
-  Third, an organic compound must be present.

How fast fermentation occurs depends on temperature. The starting compounds determine the products. Sugar produces carbon dioxide and alcohol. Other products are made by changing the fungus and starting compounds. These products include vitamins, hormones, antibiotics, enzymes, acids and alcohol.

Many types of yeasts are used for making commercial products eg. baker’s yeast in bread production; brewer’s yeast in beer fermentation; yeast in wine fermentation and for xylitol production. Red rice yeast used to reduce cholesterol is actually a mold, Monascus purpureus.

Biotechnology, one of the newest businesses, is based on fermentation. About 200 chemicals are made, mostly as antibiotics. You can imagine how much money is made from antibiotics and other drugs from this process.

***Alkaline Acid Balance***

Some alternative practitioners suggest apple cider vinegar as part of a diet to restore alkaline acid balance. Rightfully our diet should be alkaline-based to be in line with our blood – slightly alkaline with a normal pH level of between 7.35 and 7.45. When food enters our body, after being digested and metabolized, it releases either an acid or alkaline base (bicarbonate) into blood. Most people tend to overeat food like grains, meat and dairy products that are acidic in nature.

It is believed that a diet high in acid-producing foods leads to lack of energy, excessive mucous production, infections, anxiety, irritability, headache, sore throat, nasal and sinus congestion, allergic reactions and makes people prone to conditions such as arthritis and gout.

USES

Diabetes

Several small studies suggest that vinegar (both apple cider vinegar and other types) may help to lower glucose levels. The result showed that vinegar can lower the post-meal rise in glucose as the acetic acid in vinegar is thought to slow starch digestion and reduce the glycemic index of starchy foods. For example, a small study compared the effect of vinegar with white bread on blood glucose and insulin levels. Researchers found that those who took vinegar with white bread had lower post-meal blood glucose and insulin levels and it also appeared to increase satiety ratings.

Weight Loss

Apple cider vinegar has a compound called acetic acid, which turbocharges the body’s ability to burn fat and simultaneously hinders fat storage. Its content such as pectin, enzymes, vitamins or potassium may influence metabolic rate or help to burn fats faster than normal.

As a natural appetite suppressant, regular taking one to three teaspoons of apple cider vinegar or apple cider vinegar pills before each meal helps.

Heartburn/Acid reflux

Heartburn and reflux can be symptoms of low stomach acid caused by aging, poor diet or overusing antacids or other medications. As food cannot be broken down and much undigested food left behind, bad bacteria are allowed to thrive.

Malic and tartaric acids in cider vinegar act as powerful digestive aids that speed the breakdown of fats and proteins so your stomach can empty quickly, and thus prevent food from washing up into the esophagus, triggering heartburn pain.

Sip 1 tablespoon of apple cider vinegar mixed with 8 ounces of water before every meal, and experts say you could shut down painful bouts of heartburn in as little as 24 hours.

However, overdoing can cause side effect as it may damage the delicate lining of the digestive tract and may worsen the problem.

Dandruff

A home remedy for dandruff is to mix 1/4 cup apple cider vinegar with 1/4 cup water. The vinegar solution is thought to restore the restore the pH balance of the scalp and discourage the overgrowth of malassezia furfur, the yeast-like fungus thought to trigger dandruff.


The vinegar mixture is usually poured into a spray bottle and spritzed on the hair and scalp, avoiding the eye and ear area. A towel is then wrapped around the head and left on 15 minutes to an hour. After that, the vinegar can be washed from the hair. Alternative practitioners often recommend it once to twice a week for dandruff.

High Cholesterol

A 2006 study found that rats fed acetic acid had significantly lower total cholesterol and triglyceride levels. Mass human trials have yet to be carried out.

Acne

A typical application is one part apple cider vinegar to three parts water and the solution is dabbed onto the pimple. It seems a good remedy but there have been case reports of skin damage and burns from using full-strength vinegar on the face.

Blood Pressure

Preliminary studies suggest that the acetic acid in vinegar may help to lower blood pressure. How it might work is unclear, although studies suggest that it may increase levels of nitric oxide, a compound in the body that relaxes blood vessels, or it might inhibit an enzyme called angiotensin-converting enzyme from producing angiotensin II, a hormone that causes blood vessels to constrict or narrow.

Side Effects and Safety Concerns

+ Undiluted apple cider vinegar, in liquid or pill form, may damage the esophagus and other parts of the digestive tract used excessively or over prolonged period of time. The pills can be lodged in the throat or esophagus and cause serious damage to those tissues.

+ Apple cider vinegar drinks may damage tooth enamel if sipped.
+ People with osteoporosis, low potassium levels and those taking potassium-lowering medications should use with caution.
+ People with allergies to apples should avoid apple cider vinegar.
+ Vinegar applied to the skin may cause burns and scarring.
+ The quality of apple cider vinegar tablets varies. A 2005 study compared eight brands of apple cider vinegar supplements and found that the ingredients did not correspond with the ingredients listed on the packaging, and that the chemical analysis of the samples led researchers to question whether any of the products were actually apple cider vinegar or whether they were just acetic acid.

_Sources:

Fushimi T, Suruga K, Oshima Y, Fukiharu M, Tsukamoto Y, Goda T. Dietary acetic acid reduces serum cholesterol and triacylglycerols in rats fed a cholesterol-rich diet. Br J Nutr. (2006) 95.5: 916-924.
Ostman E, Granfeldt Y, Persson L, Björck I. Vinegar supplementation lowers glucose and insulin responses and increases satiety after a bread meal in healthy subjects. Eur J Clin Nutr. (2005) 59.9: 983-988.
White AM, Johnston CS. Vinegar ingestion at bedtime moderates waking glucose concentrations in adults with well-controlled type 2 diabetes. Diabetes Care. (2007) 30.11: 2814-2815.