Cinnamon & Honey... CURE ALL

Cinnamon & Honey

Bet the drug companies won't like this one getting around.

Facts on honey and cinnamon: It is found that amixture of honey and cinnamon cures most diseases. Honey is producedin most of the countries of the world. Scientists of today alsoaccept honey as a "Ram Ban" (very effective) medicine for all kindsof diseases. Honey can be used without any side effects for any kindof diseases.

Today's science says that even though honey is sweet, iftaken in the right dosage as a medicine, it does not harm diabeticpatients. Weekly World News, a magazine in Canada , in its issuedated 17 January, 1995 has given the following list of diseases thatcan be cured by honey and cinnamon as researched by westernscientists:

HEART DISEASES:

Make a paste of honey and cinnamon powder, apply onbread, instead of jelly and jam, and eat it regularly for breakfast. It reduces the cholesterol in the arteries and saves the patient fromheart attack. Also those who have already had an attack, if they dothis process daily, they are kept miles away from the next attack. Regular use of the above process relieves loss of breath andstrengthens the heart beat. In America and Canada, various nursinghomes have treated patients successfully and have found that as youage, the arteries and veins lose their flexibility and get clogged;honey and cinnamon revitalize the arteries and veins.

ARTHRITIS:

Arthritis patients may take daily, morning, and night,one cup of hot water with two spoons of honey and one small teaspoon of cinnamon powder. If taken regularly even chronic arthritis can becured. In a recent research conducted at the Copenhagen University, it was found that when the doctors treated their patients with a mixture of one tablespoon Honey and half teaspoon Cinnamon powder before breakfast, they found that within a week, out of the 200 people so treated, practically 73 patients were totally relieved of pain, and within a month, mostly all the patients who could not walk or move around because of arthritis started walking without pain.

BLADDER INFECTIONS:

Take two tablespoons of cinnamon powder and one teaspoon of honey in a glass of lukewarm water and drink it. It destroys the germs in the bladder.

TOOTHACHE:

Make a paste of one teaspoon of cinnamon powder and five teaspoons of honey and apply on the aching tooth. This may be applied three times a day until the tooth stops aching.

CHOLESTEROL:

Two tablespoons of honey and three teaspoons of Cinnamon Powder mixed in 16 ounces of tea water, given to a cholesterol patient, was found to reduce the level of cholesterol in the blood by 10 percent within two hours. As mentioned for arthritic patients, if taken three times a day, any chronic cholesterol is cured. According to information received in the said journal, pure honey taken with food daily relieves complaints of cholesterol.

COLDS:

Those suffering from common or severe colds should take one tablespoon lukewarm honey with 1/4 spoon cinnamon powder daily for three days. This process will cure most chronic cough, cold, and clear the sinuses.

UPSET STOMACH:

Honey taken with cinnamon powder cures stomach ache and also clears stomach ulcers from the root.

GAS:

According to the studies done in India and Japan , it is revealed that if honey is taken with cinnamon powder the stomach is relieved of gas.

IMMUNE SYSTEM:

Daily use of honey and cinnamon powder strengthens the immune system and protects the body from bacteria and viral attacks. Scientists have found that honey has various vitamins and iron in large amounts. Constant use of honey strengthens the white blood corpuscles to fight bacteria and viral diseases.

INDIGESTION:

Cinnamon powder sprinkled on two tablespoons of honey taken before food relieves acidity and digests the heaviest of meals.

INFLUENZA:

A scientist in Spain has proved that honey contains a natural Ingredient which kills the influenza germs and saves the patient from flu.

LONGEVITY:

Tea made with honey and cinnamon powder, when taken regularly, arrests the ravages of old age. Take four spoons of honey, one spoon of cinnamon powder and three cups of water and boil to make like tea. Drink 1/4 cup, three to four times a day. It keeps the skin fresh and soft and arrests old age. Life spans also increases and even a 100 year old, starts performing the chores of a 20-year-old.

PIMPLES:

Three tablespoons of honey and one teaspoon of cinnamon powder paste. Apply this paste on the pimples before sleeping and wash it next morning with warm water. If done daily for two weeks, it removes pimples from the root.

SKIN INFECTIONS:

Applying honey and cinnamon powder in equal parts on the affected parts cures eczema, ring worm and all types of skin infections.

WEIGHT LOSS:

Daily in the morning one half hour before breakfast on an empty stomach and at night before sleeping, drink honey and cinnamon powder boiled in one cup of water. If taken regularly, it reduces the weight of even the most obese person. Also, drinking this mixture regularly does not allow the fat to accumulate in the body even though the person may eat a high calorie diet.

CANCER:

Recent research in Japan and Australia has revealed that advanced cancer of the stomach and bones have been cured successfully. Patients suffering from these kinds of cancer should daily take one tablespoon of honey with one teaspoon of cinnamon powder for one month three times a day.

FATIGUE:

Recent studies have shown that the sugar content of honey is more helpful rather than! than being detrimental to the strength of the body. Senior citizens, who take honey and cinnamon powder in equal parts, are more alert and flexible. Dr. Milton, who has done research, says that a half tablespoon of honey taken in a glass of water and sprinkled with cinnamon powder, taken daily after brushing and in the afternoon at about 3:00 P.M. when the vitality of the body starts to decrease, increases the vitality of the body within a week.

BAD BREATH:

People of South America , first thing in the morning, gargle with one teaspoon of honey and cinnamon powder mixed in hot water, so their breath stays fresh throughout the day.

HEARING LOSS:

Daily morning and night honey and cinnamon powder, taken in equal parts restore hearing.

Bean Sprouts

Although various types of bean sprouts are available in most health food stores and most supermarkets, and salad bars; few live up to their reputations as the pototype of health foods. Many bean sprouts are much more nutritous than others. One cup of the mung bean sprouts, for example, provides one third of the Recommended Nutrient Intake (RNI) of folate and 30 percent of the RNI for vitamin C. In contrast to this, it takes five cups of alfalfa sprouts to yield the same amounts.

Be WARNED although most bean sprouts can be eaten raw. There is an exeption and thatis the sprouted soybean, which contains a potentially harmful toxin that is destroyed by cooking. People with LUPUS should avoid alfdalfa sprouts; alfalfa in any form can prompt a flare up of symptoms.

BENEFITS

*Some are high in folate; others are fair
to good sources of protein, vitamins C,
B vitamins and iron.

DRAWBACKS

*Alfalfa sprouts may provoke flare up of
symptoms in LUPUS patients.

THE MEDITERRANEAN DIET

The people of Greece, Italy and all other mediterranean countries have a much lower cholesterol levels and far fewer heart attacks than North Americans, researchers have tried to determine why. Many have concluded that the answer lies in their diet.

In contrast to the typical Norht American diet, wine is a regular feature of the Mediterranean diet. The bilk of the diet consists of pasta, bread, grains and other starches, fresh fruits and vegetables, nuts and beans.

Consumed regularly, about every other day, are cheese and yogurt, olives and olive oil. Sweets, eggs, poltry and fish are served frequently, a few times a week. Least often consumed is red meat, which is typically served in small portions, only a few times each month.

The Mediterranean does not specify exact serving sizes, as a rule of thumb Western nutritionists recommend eating more pasta, grains, breads, fruits and vegetables, legumes, yogurt, cheese, and olives or oil, and less poultry and fish, sweets, eggs, and especially red meats.

Over 30 percent of total calories in the typical Mediterranean diet come from fats, mostly monosaturated olive oil. Nutritionists note that the diet provides more fat and calories than what is generally recommended for most North Americans, but because so many Mediterranean people have a physical demanding occupation, they are less likely to gain weight.

Beans

Green beans ( which can also be yellow or purple) are harvested ar an immature stage. Both the tender pods and the small soft seeds are eaten. In the shelled varieties only the seeds are eaten. Some, such as lima beans, are harvested while they are still tender; others are left to mature (se legumes). Most pod beans, snap beans, Italian green bveans, long Chinese beans, purple and yellow wax beans, and green beans can be eaten raw. More commonly, thsy are steamed or boiled. Shelled beans should always be cooked; they then can served hot or cold.

NUTRITIONAL VALUE

lIMA BEANS AND FAVA BEANS ARE A GREAT SOURCE OF PROTEIN, PROVIDING ABOUT 7G PER HALF CUP SERVING. The same size serving of baby or green lima beans contains 2mg of iron, more than twice as much as in favas and four times the amount in 1/2 cup of green snap beans. All of these varieties are a good source of folate and viatmins A and C. The shelled beans have more thiamine, vitamin B6, potassium, and magnesium; the soluble fiber in shelled beans may be lower in choleterol but the presence of carbohydrates such as raffinose may also cause Flatulence.

WARNING: Some Mediterranean people lack an enzyme needed to protect red blood cells from damage by vicine, a toxic substance in fava beans that couses a typr of anemia. People taking monoamine oxidase (MAO) inhibitors to treat depression should avoid fava beans; the combination can raise your blood pressure.

BENEFITS

*High in folate and vitamins A and C.
*Mature (shelled) beans are high inprotein and iron.

DRAWBACKS

*Shelled beans can cause flatulence.
*Fava beans are toxic to some people.

RECOMMENDED NUTRIENT INTAKE (RNIs)

In order to meet the recommended nutritional needs of most people, the Nutrition Research Division of Health and Welfare Canada established the Recommended Nutrient Intakes or RNIs, for 9 vitamins, 6 minerals, protein, and energy.

Also the Nutrition Reasearch Division lists all the estimated safe and adequate intakes of two other vitamins and five minerals. To determine a specificRNI, nutritio scientists established a minimum value, below which deficiency develops, and the maximum amount, above which harm might occur. The RNI is set between these two values, with a margin of safety to ensure a reserve to carry a person through weeks or even months of inadequate intake.

Many people mistakenly assume that they must consume the full RNI of each nutrient daily. This of course is not true because each RNI is actually more than one person needs. For example the RNI for vitamin C (40mg) is really four times what the average person needs to prevent scurvy. It should be noted that in Canada, deficiency diseases are rare, occuring mostly among people with other disorders, for example, thiamine deficiency is common among long term alcoholics and seniors.

Basic Food Groups

Canadian public nutrition education is handled by Health and Welfare Canada. Canada's Food Guide divides common foods into four catagories; grain products, milk products, fruits and vegetables, and meats and alternatives.

The food guide describes the number and the size of servings that should be consumed from each food group, with allowances for pregnant and breast- feeding women, males and females, age, body size, and activity levels. Following the general concepts will result in a "nutritious diet". This also means that energy needs will be fulfilled, micronutrient requirements (vitamins and minerals) will be met, and the macronutrients (proteins, fats, and carbohydrates) will be consumed in a proper ratio.

Now the optimal balance is arrived at by featuring the abundance of servings from the grain, fruits and vegetables groups, while limiting the intake of fattier foods found in the milk and meat catagories. If all the guidelines are followed, then no more than 30 percent of the total number of calories will come from fats.

The total number of servings a day should add up to a minimum of 14 and a maximum of 29, now this sounds like a lot, but the portions are quite small see what makes a serving below and the number of servings servings should be adjusted according to the individual energy needs of each individual. A truly balanced diet is one which provides all the essential nutrients while maintaining the ideal body weight for each person. Thus a person this way trying to lose a few pounds may have the maximum number of low calorie fruits and vegetables and the minimum number of servings from the meat, dairy and starch groups, which do tend to be higher in calories.

What Makes a Good Size Serving?

FOOD GROUPS SAMPLE SERVING

Grain Products - 1 slice of bread; 1/2 bagel, pita or bun; 1/2cup of pasta or rice; 1 bowl of hot cereal; 1 bowl of cold cereal.

Vegetables - 1/2 cup fresh, frozen, or canned vegetables; 1 medium sized vegetable;

1 cup of salad; 1/2 cup of juice.

Fruits - 1/2 cup of fresh, frozen, or canned fruit; 1 medium sized fruit; ½ a cup of juice.

MIlk Products 1 cup of milk; 1/4 cup of yogurt, and 1 1/2 oz of cheese.

Meat & Alternatives - 2 to 3 oz lean meat, poultry or fish; 1/2 to 1/3 can of fish; 1 to 2 eggs; 1/2 cup of tofu; 2 tbsp of peanut butter.

How Much Water To Drink

For a healthy adult they need 2 1/2 to 3 quarts a fluids a day. Some of those fluids come from food, but six to 8 glasses should come from water or other nonalcxoholic beverages ( avoid drinks high in sugar and caffien). With prolonged excercise, hot weather, diarrhea, and a fever are among some conditions that will require more fluids intake. Now in these cases try to drink extra fluids before signs of thirst occur. Thirst is unreliable especially when it comes to the elderly.

Bananas Natures Perfect Snack

Bananas are healthy, filling and tasy great, bananas are a great treat and snack food. Bananas are grown in most of the tropical areas of the world, they are harvested while still green. When bananas are stored at room temperature they will ripen in just a few days, You can speed this process by placing the fruit in a plastic or paper bag with an apple.

Bananas are bland, easy to digest and hypoallergenic which makes them a great early food for babies. Bananas with rice, applesauce, and toast are one of the foods in the BRAT diet which is recommended after a bout with Diarhea. Many ulcer patients report that bananas help with some of their pain, but this is not proven.

NUTRITIONAL VALUE

Bananas are high in fat only avocados are higher in fat, as a fruit source for potassium, a mineral instrumental in proper muscle function.People taking certain diuretic drugs for high blood pressure are advised to eat two or three bananas a day to help replace the potassium lost through the urine.

They are also a great source of vitamins B6, a medium 4 ounce banana suplies one third thr Recmmended Nutrient intake RNI, along with 10 percent or more of the RNIs for vitamin C and folate. It adds 2g of soluble dietary fiber, which helps to lower blood cholesterol levels. Bananas contain about 100 calories each, mostlyin the form of fruit sugar and starch. Because the body quickly converts these t energy they are naturally a great favorite of athletes.

PLANTAINS

Plantains resemble large green bananas, but they never become as sweet. Plantains are usually baked or fried and served as a starchy sidedish; they can also be a delicious addition to soups, stews, and meat dishes. Nutritionally, plantains are comaparable to bananas, except that their content of vitamin A is much higher, by providing 20 percent in RNI.

Benefits:
*A good source of potassium, folate. and vitamins C and B6.

Asparagus Healthy Food

Asparagus has been prized as a springtime delicacy for centuries, this edible member of the lily family is now so widely cultivated that it is available in every season of the year. Lightly boiled or steamed, asparagus makes a very tasy and nutritious appetizer, salad ingredient or even just as a tasty side dish.

Centuries ago the ancient Greeks and Romans thought that asparagus possessed medicinal qualities, curing everything from rheumatism to toothaches. But none of these properties have any proof or have been proven true, but asparagus does definately provide so many essential nutrients. Just six spears, or half a cup serving, contains 90mcg (micrograms) of folate, almost one half of the adult recommended intake (RNI); as well as 20mg of vitamin C, or half of the RNI; and 750IU of vitamin A in the form of beta carotene, or about one fifth of the RNI. Also asparagus is low in calories (25 in 6 spears), high in fibre and also a great source of protein.

Asparagus should be eaten as soon after picking as possible, it will spoil very quickly, plus if unrefrigerated, it loses half of it's vitamin C and a lot of the flavor in just 2 to 3 days. If you freeze quickly asparagus retains most of it's nutrients; canning destroys some flavor and nutrients while adding salt.

People who suffer from Gout should be advised to stay away from asparagus because it contains purines, substances that can bring on a painful attack of the desease. Some peeople also notice that asparagus gives their urine a pungent odor; this harmles reaction occurs when the body metabolizes the sulfur compounds in the food. StudiesHowever studies show that only a small percentage of the people have this problem.

BENEFITS:
*A good low calorie source of folate andvitamin A and C.*Stalks are high in fiber.

DRAWBACKS:
*Contains purines which may precipitate a Gout attack.

Artichokes Health Benefits

The globe artichoke served hot or cold is a delicacy and a very nutritious vegetable. The globe artichoke is the flower bud of a large, thistlelike plant, with just a few edible parts, the heart and the tender fleshy part at the base of the tough outer leaves.

When preparing a fresh artichoke, the thorny top and leaf tips are trimmed away the vegetable is the boiled, steamed or baked. Artichokes can be served many ways, but the most popular way is to dip the edible portion of the leaves in a sauce. This sauce determines whether an artichoke is a healthy treat or a high calorie food. Using high fat sauces like Hollandaise and melted butter are traditional favorites, a more healthy choice is lemon juice with a dash of olive oil.

A real large artichoke provides 12 percent of the daily requirements of foloate, 20 percent of vitamin C, 300mg of potassium, and about 2g of fiber.All artichokes contain cynarin, a chemical said to improve liver function and lower blood cholesterol, these claims are unproved. Also lacking proof are claims that artichokes lower blood sugar and stimulate bile flow.

The artichoke is a member of the sunflower or composite, plant family.Persons who are allergic to ragweed pollen may react to artichokes because of cross reacting antgens that respond to both allergens.

BENEFITS:

*A good source of folate, vitamin C,
and potassium.
*Low in calories and high in Fiber.

DRAWBACKS:

*May provoke allergic reaction in
people sensitive to ragweed.