Tag Archives: Meat

Allium pendulinum

Botanical Name: Allium pendulinum
Family: Amaryllidaceae
Subfamily: Allioideae
Tribe: Allieae
Genus: Allium
Species: A. pendulinum
Kingdom: Plantae
Order: Asparagales

Synonyms:
*Allium album Spreng. 1825, illegitimate homonym not Santi 1795 nor F. Delaroche 1810
*Allium triquetrum Sebast. & Mauri 1818, illegitimate homonym not L. 1753 nor Lour. 1790 nor Schrad. ex Schult. & Schult f. 1830
*Allium triquetrum var. pendulinum (Ten.) Regel
*Allium triquetrum subsp. pendulinum (Ten.) K.Richt.
*Nectaroscordum pendulinum (Ten.) Galasso & Banfi

Common Name: Italian garlic

Habitat : Allium pendulinum is native to Europe – Mediterranean. It grows on shady damp locations and woods.
Description:
Allium pendulinum is a perennial herb up to 25 cm tall but usually much shorter. It generally produces only leaves, both of which wither before flowering time. There is no spathe at flowering time. Umbel has only a few flowers, usually less than 10, all on long pedicels and very often drooping (nodding, hanging downward). Tepals are white, each with three thin prominent green veins; anthers cream; ovary at flowering time green.

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The flowers are hermaphrodite (have both male and female organs) and are pollinated by Bees, insects.Suitable for: light (sandy) and medium (loamy) soils and prefers well-drained soil. Suitable pH: acid, neutral and basic (alkaline) soils. It can grow in semi-shade (light woodland). It prefers moist soil.

Cultivation:
Prefers a sunny position in a light well-drained soil. Succeeds in light shade, growing well in light woodland. Closely related to A. triquetrum, although we have found no written records of its edibility, it can be used in all the same ways as A. triquetrum. The bulbs should be planted fairly deeply. Most members of this genus are intolerant of competition from other growing plants. Grows well with most plants, especially roses, carrots, beet and chamomile, but it inhibits the growth of legumes. This plant is a bad companion for alfalfa, each species negatively affecting the other. Members of this genus are rarely if ever troubled by browsing deer.
Propagation:
Seed – sow spring in a cold frame. Prick out the seedlings into individual pots when they are large enough to handle – if you want to produce clumps more quickly then put three plants in each pot. Grow them on in the greenhouse for at least their first winter and plant them out into their permanent positions in spring once they are growing vigorously and are large enough. Division in spring. The plants divide successfully at any time in the growing season, pot up the divisions in a cold frame or greenhouse until they are growing well and then plant them out into their permanent positions.
Edible Uses:
Edible Parts: Flowers; Leaves; Root.

Bulb – raw or cooked. The bulbs are up to 10mm in diameter. Leaves – raw or cooked. Flowers – raw. Used as a garnish on salads.
Medicinal Uses:
Although no specific mention of medicinal uses has been seen for this species, members of this genus are in general very healthy additions to the diet. They contain sulphur compounds (which give them their onion flavour) and when added to the diet on a regular basis they help reduce blood cholesterol levels, act as a tonic to the digestive system and also tonify the circulatory system.

Other Uses:
Repellent.

The juice of the plant is used as a moth repellent. The whole plant is said to repel insects and moles

Known Hazards: Although no individual reports regarding this species have been seen, there have been cases of poisoning caused by the consumption, in large quantities and by some mammals, of certain members of this genus. Dogs seem to be particularly susceptible.

Disclaimer: This information is not meant to be a substitute for professional medical advise or help. It is always best to consult with a Physician about serious health concerns. This information is in no way intended to diagnose or prescribe remedies.This is purely for educational purpose.

Resources:
https://en.wikipedia.org/wiki/Allium_pendulinum
http://www.pfaf.org/user/Plant.aspx?LatinName=Allium+pendulinum

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HEALTH ALERT

SOME CAUSES OF BRAIN DAMAGE…………………

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1.           No Breakfast  People who do not take breakfast are going to have a lower blood sugar level. This leads to an insufficient supply of nutrients to the brain causing brain degeneration.

      
2.           Overeating:   It causes hardening of the brain arteries, leading to a decrease in mental power.

3.           Smoking :   It causes multiple brain shrinkage and may lead to Alzheimer disease.

4.           High Sugar consumption:   Too much sugar will interrupt the absorption of proteins and nutrients causing malnutrition and may interfere with brain development.

5.           Air Pollution  The brain is the largest oxygen consumer in our 20 body. Inhaling polluted air decreases the supply of oxygen to the brain, bringing about a decrease in brain efficiency.

6.           Sleep Deprivation :   Sleep allows our brain to rest… Long term deprivation from sleep will accelerate the death of brain cells…

7.           Head covered while sleeping :   Sleeping with the head covered increases the concentration of carbon dioxide and decrease concentration of oxygen that may lead to brain damaging effects.

8.           Working your brain during illness :   Working hard or studying with sickness may lead to a decrease in effectiveness of the brain as well as damage the brain.

9.           Lacking in stimulating thoughts:   Thinking is the best way to train our brain, lacking in brain stimulation thoughts may cause brain shrinkage.

10.       Talking Rarely :   Intellectual conversations will promote the efficiency of the brain.

 

SOME CAUSES OF LIVER DAMAGE

1.           Sleeping too late and waking up too late are main cause.
   
2.           Not urinating in the morning.
   
3.           Too much eating.
   
4.           Skipping breakfast.
   
5.           Consuming too much medication.
   
6.           Consuming too much preservatives, additives, food colouring, and artificial sweetener.
 
7.           Consuming unhealthycooking oil. As much as possible reduce cooking oil when frying, which includes even the best cooking oils like olive oil. Do not consume fried foods when you are tired, except if the body is very fit.

8.           Consuming raw (overly done) foods also add to the burden of liver. Veggies should be eaten raw or cooked 3-5 parts. Fried veggies should be finished in one sitting, do not store.

We should prevent this without necessarily spending more. We just have to adopt a good daily lifestyle and eating habits. Maintaining good eating habits and time condition are very important for our bodies to absorb and get rid of unnecessary chemicals according to ‘schedule.’

TOP FIVE CANCER CAUSING FOODS:

1.     Hot Dogs……...CLICK & SEE

Because they are high in nitrates, the Cancer Prevention Coalition advises that children eat no more than 12 hot dogs a month. If you can’t live without hot dogs, buy those made withoutsodium nitrate.

2.     Processed meats and Bacon…...CLICK & SEE

Also high in the same sodium nitrates found inhot dogs, bacon, and other processed meats raise the risk of heart disease. The saturated fat in bacon also contributes to cancer.

3.     Doughnuts…….CLICK & SEE
.

Doughnuts are cancer-causing double trouble. First, they are made with white flour, sugar, andhydrogenated oils, then fried at high temperatures. Doughnuts may be the worst food you can possibly eat to raise your risk of cancer.

4.     French fries…...CLICK & SEE

Like doughnuts, French fries are made withhydrogenated oils and then fried at high temperatures. They also contain cancer- causing acryl amides which occur during the frying process. They should be called cancer fries, not French fries.

5.     Chips, crackers, and cookies……..CLICK & SEE


All are usually made with white flour and sugar. Even the ones whose labels claim to be free of trans-fats generally contain small amounts of trans-fats.

Chinese Violet

Botanical Name: Asystasia gangetica
Family: Acanthaceae
Genus: Asystasia
Species: A. gangetica
Kingdom: Plantae
Order: Lamiales

Synonyms:
*Asystasia parvula C.B.Clarke
*Asystasia querimbensis Klotzsch
*Asystasia pubescens Klotzsch
*Asystasia subhastata Klotzsch
*Asystasia quarterna Nees
*Asystasia scabrida Klotzsch
*Asystasia floribunda Klotzsch
*Asystasia coromandeliana Nees
*Justicia gangetica L.
*Asystasia acuminata Klotzsch
*Asystasia coromandeliana Nees var. micrantha Nees
*Asystasia multiflora Klotzsch
*Asystasia ansellioides C.B.Clarke var. lanceolata Fiori
*Asystasia podostachys Klotzsch

Common Names : Chinese Violet, Coromandel or Creeping Foxglove,Asystasia

Habitat :Chinese Violet is widespread throughout the Old World Tropics, and introduced into tropical Americas and Hawaii, where it has become naturalized. Both subspecies of this plant have been introduced to Australia where A. g. micrantha is on the National Environmental Alert List and must be reported when found. The original range of the subspecies is unclear, but it is likely that A. g. gangetica was limited to Asia, and A. g. micrantha was limited to Africa

Description:
This plant is a spreading herb or groundcover, reaching 2 feet in height or up to 3 feet  if supported. The stems root easily at the nodes. The leaves are simple and opposite. The fruit is an explosive capsule which starts out green in colour, but dries to brown after opening……

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Edible  Uses:
In some parts of Africa, the leaves are eaten as a vegetable.

Medicinal Uses;
Chinese Violet is  used as an herbal remedy in traditional African medicine. The leaves are used in many parts of Nigeria for the management of asthma, and scientific investigation has shown some basis for this use.

Other Uses;
Chinese Violet is used as an ornamental plant in several places.This is also an important plant for honeybees, butterflies and other insects. In southern Africa there are at least six species of butterfly that use A. g. micrantha as a larval foodplant; Junonia oenone, Junonia hierta, Junonia natalica, Junonia terea, Protogoniomorpha parhassus and Hypolimnas misippus. The vigorous growth of A. g. micrantha in tropical regions makes it a weed which can smother certain indigenous vegetation where it has been introduced.

Disclaimer : The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider.

Resources:
http://en.wikipedia.org/wiki/Asystasia_gangetica

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How Eating Meat Can Save the Planet

 

Meat production is said to create a staggering 18 percent of the world’s carbon emissions.
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But in a new book being released in February 2011, Meat: A Benign Extravagance, Simon Fairlie claims that eating moderate amounts of meat could be greener than going vegan.

Fairlie argues that every agricultural system produces hard-to-use biomass that is best fed to livestock, and that animals kept on small farms also fend off predators and pests and fertilize the soil.

However, Fairlie tells Time magazine that:

“… [O]f course, it is not what we eat individually — it is what we eat as a whole society that has the impact on the environment. Some vegans may continue their vegan ways. I’m arguing for meat in moderation, not to eradicate meat entirely, nor to overconsume it.”


Source:
Time Magazine October 12, 2010

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This Simple Addition to Meat May Help Decrease Damage When you Cook It

 

Cooking meat with an antioxidant-rich spice mix could reduce compounds that have been linked to heart disease and cancer.


Food Navigator reports that:

“Using aF spice mix similar to that used in the East Indian spice blend, researchers … report that hamburgers were subsequently found to contain significantly lower levels of lipid-peroxidation products, claimed to produce off-flavors and linked to promotion of the processes of atherogenesis and carcinogenesis.”

The study that produced this result was funded by spices and seasonings company McCormick and Company, and involved 11 healthy volunteers.

The participants consumed either burgers seasoned with a spice blend or a plain burger. The amount of malondialdehyde (MDA) in the burger, as well as in the urine and blood of the participants, were used to measure lipid oxidation.

MDA was reduced by 71 percent in the spiced burger, resulting in a 49 percent reduction in urine levels of MDA.

Resources:
Food Navigator April 14, 2010
American Journal of Clinical Nutrition April 8, 2010

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