#onion soup benefits and side effects

[yellowgnomeboots]

Trying the low-FODMAP exclusion diet again because it worked so well last time, but I gave up because it was so boring and I wanted to eat out and be able to buy convenience foods.

(the only convenience food I can buy on it is plain tomato soup. there’s no pre-made sauces, packet rice, packet pasta, other soups, freezer meals, pre-made pizzas or pies, or anything.)

Sometimes I can’t manage to cook dinner, but now instead of getting takeways or eating packet food, I just skip dinner. ha ha. :(

--

But the good side is that as well as getting rid of all the actual, proper symptoms of IBS, there are also the following benefits:

I’m less thirsty.

Reduced desire for caffienated drinks (happy with water).

Reduced desire for alcoholic beverages after having one alcoholic beverage.

Need to pee less often.

Immensely improved temperature regulation (normally I need to carefully balance my environment and clothing to be at optimal temperature or I’m way too cold or way too hot).

Not lying awake at night way too hot with no covers on even though its winter and the room is only about 8 degrees C and I can tell the air is cold but I’m so warm. This used to happen about once a fortnight.

Sweat less stinky. (this is not just related to onions and garlic - I had already cut both of them out.)

Get normal-hungry instead of a desperate and immediate need for food that makes me feel terrible and is completely distracting.

Look forward to eating a normal meal, or a vegetable. Previously was only interested in high-calorie, high-fat meals.

Can make use of snacks. Previously had to eat at least half of a normal meal, and it had to be mostly carbs, in order to stop the “need for food”. On the exclusion diet I can get normal-hungry, and then eat a normal-snack.

--

Unexpected side effect:

Craving for orange juice and, to a lesser extent, other juices. I never normally drink juice, and am actually having more fruit now by having some every day, so I don’t know what that’s about. Also I don’t crave fruit, only juice.

--

The research I’ve done says the only symptoms of IBS are the standard gastro-intestinal ones. But clearly this thing messes with many of your body symptoms. There are also apparently no long-term effects or damage aside from psychological ones (feeling ashamed, anxiety, etc) but I wonder if that is really true. If my body has been out-of-whack for at least 20 years, maybe this has had some kind of effect on it, you know?

[anywhozits]

All I Really Want Chapter 4

Rating: M

Pairing: Kristanna (at some point lol)

Verse: 90s High School AU / frozen retelling

Chapter Summary: Hans and Anna go on a their first date.

Notes: This chapter has some extra warnings—there are references to and conversations about underage sex. Nothing graphic, nothing explicit. None of that will be in any chapter of this fic. However, while reading this chapter specifically, it is important to note that this is a fictional account of one character’s experience. This is definitely not meant to be a universal depiction of how adolescence is “supposed to go” or anything to that effect. Everybody has their own timelines for things like this, which is perfectly valid, and in fact, exactly how it should be—individualized.

Read on Ao3

Anna took a deep breath, sighing contentedly while smoothing out her pink silk dress. She knew Hans didn’t mean to be late or keep her waiting or whatever, but she sat here, ready, for the last twenty minutes and he said he was going to arrive ten minutes ago. But Anna didn’t even know whether to trust his word at this point.

She didn’t even know him, really. She didn’t even know what he was like…

Yeah. True. Ugh—shit. Kristoff was right. She didn’t know that much about him.

Well. Okay—his last name was Westergaard. He had 13 brothers.

Um.

He had red hair and green eyes and this really pointy nose that looked really hot and cute at the same time. Like hotute or umm maybe hute. Nah. Hotute was much better.

So, yeah. He had red hair, green eyes, and a hotute nose.

What else…

He lived in Newport Beach.

And… she also knew that…

They had a lot of fun together! They had the most fun together she’d ever had with anybody in her whole life.

And this fun, well—she moved a little quickly with him. It was her decision to take things past kissing on their second night together. And duh—kissing him brought out some kind of really nice jolt of electricity, and it felt so absolutely amazing to actually share that electricity with someone else. So, she couldn’t help it. She was happy to move… quickly. She was more than happy to. They hadn’t done everything yet, but...

Well, it meant they didn’t do much… talking, exactly.

Of course, Anna still found the words somehow in between kisses and um—other things—to monologue about whatever consumed her mind.

But Hans didn’t say much at all. About himself, at least. He still asked a lot of personal questions about her life.

Maybe she should ask him some for a change. Besides, they couldn’t make out throughout the whole dinner, either. That felt like a big no-no in such a super ritzy establishment as Five Crowns anyway. So, they had to talk.

Her stomach suddenly sank.

It was like… she was nervous?

About spending the night with her… friend… with? benefits?

But that seemed so wrong? Why would she be nervous about spending a couple hours gnawing on steak and delicious soufflé and talking with the guy she loved most?

Why did the entire concept of conversation make her want to barf on the spot?

Her stomach fell to her knees.

Maybe Kristoff was right. Maybe love at first sight didn’t exist and she was just lying to herself because she wanted it so badly and…

No. No. Kristoff was getting in her head. It didn’t mean anything. It couldn’t mean anything.

She and Hans would make wonderful conversation at their friends-with-benefits-dinner-date and it would be all fine and dandy and wonderful.

She’d ask him some questions. She’d get to know him. And then she’d show Kristoff! She’d show the shit out of him and that grumpy BFF of hers would be totally wrong!

Except Hans still wasn’t here. So, Anna nervously fidgeted with her dress again. She tried to smooth it out. She clipped and unclipped the two hot pink sparkly snap clips that were on either side of her middle-parted red hair.

After her seventh time fiddling with the clips, she heard the intimidating chime of the doorbell.

Thank God.

She counted to twenty-five before she allowed herself to open the door, needing him to think she had better things to do than twiddle her thumbs and wait for him.

The second she saw his handsome face, her entire bundle of nerves completely disappeared. “Hans!” She ran up to him and wrapped her arms around his neck to give him a passionate kiss on the lips. He stumbled back a little bit, not quite ready for this show of affection, probably, but he caught himself easily, finally relaxing into the kiss and bringing his hands to the small of her back.

“You ready, babe?”

She kissed him again. “Mmhmm,” she mumbled into his mouth.

“Let’s do it.”

And all of a sudden, the nerves were back. Now that she had to contemplate how they would make it through dinner before getting back to this whole smooching business.

But she gave him no inkling of any of these likely-Kristoff-induced-second-thoughts and smiled brightly. She followed him to his black Mercedes and bit her lip for the entirety of the car ride. His hand rested on her thigh, squeezing it ever so slightly.

Only letting up when they pulled off Pacific Coast Highway and into the Five Crowns Parking lot and Anna caught herself shaking.

Nervous, still.

Thankfully Hans took her hand, guiding her into the restaurant in a way that felt more… relationship-y than she was expected. This wasn’t friends. It certainly didn’t seem like friends.

Oh, crap. Maybe she needed to have this conversation with Hans tonight, too. Crap. Crapity crap crap crap. That was not at all what she wanted.

But the fact that there were about five hundred million butterflies eating away at absolutely everything in her stomach right before she was about to chow down on some delicious and expensive food that she actually really wanted to enjoy…

She should do it. Yup. She should do it. All she had to do was wait for the perfect window of opportunity and then she’d just—bam get it all out there out in the open and then they’d say I love yous for days and then go back to his car for some making out and it would be glorious and perfect and probably the best date she’d ever been on.

Wait.

Date. This was a date.

She and Hans hadn’t really… been on a date since they met in February. Not a real date, at least. They went to the movie Vegas Vacation but classically sat in the back and made out the whole time, like, so much so that she didn’t even know exactly what the plot was besides the Griswolds going to Las Vegas and oh yeah—Wayne Newton was also there at some point?

She didn’t count that as a date, exactly. Because of the lack of… talking.

And all the other times they only hung out at each other’s houses.

Which meant… this was her first date. What better time to figure out if they were hopefully something more than just friends? Because friends with benefits wasn’t really what she wanted out of any of this. She knew she should be thankful that she had love. They loved each other. That was great. But… she wanted a relationship, too.

Okay. So that was the game plan. All systems very much go.

When she looked around at the restaurant, taking in the English Tudor / nautical hybrid décor, she began to feel a little out of her element. Her silk dress suddenly became itchy. Everybody else in the restaurant had to be at least 40 years old at a minimum and she thought she must seem like a child. Her pink dress and her pink glitter snap clips and her pink eyeshadow only further proved this point.  

This made her even more nervous. Uncomfortable. It made her worry she’d never find the right opportunity to have this mature and important conversation when she felt like she was eight years old and at her father’s birthday dinner again.

But she’d try…

When they sat down next to each other at their corner booth, Anna’s stomach lurched. Still very worried. Still very young and out of place. Now was definitely not the right opportunity.

The right opportunity didn’t arise when they ordered their French Onion Soups and Filet Mignons.

The right opportunity didn’t arise when they received their French Onion Soups, when they slurped them up, when Anna realized her breath probably reeked more than she cared to admit.

But once the French Onion Soups were cleared, once Hans placed his right arm comfortably over Anna’s shoulders, so she could lean in close… she thought maybe now was the time.

But Hans wanted to talk, too.

“What classes are you in this year?”

This question jarred her. She hadn’t realized they somehow hadn’t covered any of this basic information in the last month. “Oh. Um. I’m taking Geometry Honors, Spanish II, World History, Conceptual Physics or whatever the freshman science is. Oh! And also, studio art because that sounded fun!” She had to take a break for a bit to catch her breath. “English I, too. But I’m not that happy about it because I really wanted Honors English but apparently that doesn’t exist for freshmen? Which seems really dumb because obviously there’s a lot of us who can handle it. I’ve already read like all of the books on our English I reading list. Like, Sense and Sensibility? Jane Eyre? Catcher in the Rye? Honestly? That feels like middle school to me but whatever.” Anna didn’t usually let that many people in on her secret middle school classic literature obsession, but once she got going she couldn’t stop herself. “Um. Sorry. I got all rambly again. I just really like English. It’s my favorite subject. If you couldn’t already tell…”

“Yeah. English is solid.”

“Mmhmm! And what are you taking?” Anna asked. “Let me guess. You look like an … AP US History guy. French III? Regular English. Ummm.. I don’t know what math. And probably um chemistry honors?”

“Close.”

“So, what is it?”

“I’m in Latin. And yep. APUSH, regular English, Chem Honors. I’m in AP Stats this year. I was so over calculus. Such a bullshit class. Tried it for a day but that bitch Ms. Maloney fucking hated me for no reason.”

“Oh. Okay.” Anna bit her lip. This was stagnating. And he was way too oddly aggressive about that calc class. Her stomach dropped again. She wanted to make sure they had the best conversation of their entire lives at Five Crowns on her first real date. “So, then what’s your favorite subject?”

“History.”

“What do you like about it?” Anna asked.

“Wars are hella dope. Cool to learn about.”

“Ah,” Anna said. “Any one in particular?” She tried her best.

“I dunno. I’ve always been into The Great War.”

“That’s World War I, right?”

“Yeah.”

“Sounds like that’d be a good one.” Anna cringed. Her whole body tensed. She hoped he didn’t notice. This conversation felt awkward. She needed to change the subject. “And you play baseball? Any other sports?”

“Nah,” he said as he squeezed her shoulder. “You had that track meet last weekend, right?”

“Yeah. I did. All day Saturday,” she explained, leaning in closer to him. “I did the pole vault, triple jump, and a relay.”

“That sounds pretty fly.”

“Mmhmm. I guess. But…” Anna sighed. “I kinda wish I hadn’t gone. It was, like, the whole day and I came home to a message from Elsa, so. I don’t know. Maybe I’m not meant for track.”

“What’d Elsa have to say?”

“Not too much, really. It was a short message…” Anna’s voice got a little lower. “But she said she’s pretty nervous because she’s meant to hear from colleges soon.”

“Ah,” Hans said. “Well, I wish her luck.”

“Me, too.”

Anna sighed. Sustained silence fell between them for a short while. And Anna couldn’t help but realize… maybe this was her window of opportunity.

“Um… Hans?

“Wazup?”

“What… are we?”

“What do you mean what are we?”

“Oh, duh. Yeah. Well, it’s not—I don’t mean like—what are we—like humans or whatever. It’s not… deep like that,” Anna winced at her futile attempts to explain her nervous thoughts. “I just mean… what are we? You know—in our… relationship or friendship or whatever it is.”

“Oh.”

“You get it? Does that make sense? I can try explaining it again if it doesn’t…”

“I get it.”

“Okay,” she exhaled. Then inhaled. She bit her lip again. For probably the 50th time that night. “So then… what are we?”

“We’re us.”

“Right. And what is us?”

“We’re having fun. Aren’t we? Didn’t you have hella fun watching Vegas Vacation?

Anna’s cheeks flushed red. “We didn’t watch—”

“Yeah, yeah, yeah. But didn’t you have a blast, anyway? Aren’t you having fun right now?”

“Of course I am, I just meant—”

“That’s all we’re doing, babe. We’re having fun.”

“So we’re… so you’re not my—we’re not boyfriend and girlfriend is what you’re saying?”

“We’re having fun.”

Anna could feel her heartbeat quickening. Her stomach couldn’t drop any lower than it already had.

Now they were confirmed just friends. Even though she wanted this date at Five Crowns to mark the start of something a bit more serious…

But maybe…

Maybe they didn’t need labels to be serious. Maybe they were already serious.

Thinking of this, Anna stared into his green eyes, catching some swirls of what she hoped was sincerity hidden within. “You love me though, don’t you?”

“Of course I love you, babe. I’ve loved you since the day I met you.”

She smiled now, snuggling into him further, content. It didn’t matter what they were, it didn’t matter what they called themselves. They had each other. They had snuggles and smooches and smiles and now a real, legit, super-fun date and they loved each other since the very second they laid eyes on each other.

Take that, Kristoff. Mr. Grumpy-Doesn’t-Believe-in-Love-At-First-Sight man. You lost today, sucker.

She planted a gentle kiss on his lips, a kiss that deepened, continuing until their orders of Filet Mignon were placed gingerly in front of them.

Without the constant pressure of the impending scary and mature conversation, Anna gobbled up her food with ease, quickly, in fact—because she was starting to look more and more forward to the after-date than the date itself.

So much so that she considered skipping out on the chocolate soufflé entirely. And chocolate was her favorite thing in the world. Period.

Once the chocolate soufflés arrived, though, she realized that would’ve been a grave error. No way no how.

Naturally she inhaled the chocolate soufflé. In a way that left Hans laughing and laughing, trying as hard as he could to wipe the chocolate off of her mouth and her shoulders and her dress… and also the walls and some areas of the booth… safe to say, Anna had made quite the mess.

And with him touching her and laughing with her, Anna became giddy. When Hans paid with his Visa platinum and signed the check, taking Anna’s hand again and helping her out of the booth, Anna’s giddiness turned ecstatic.

He thought she was funny. He laughed at her jokes. He laughed at her antics. He helped clean up her mess.

And they had a good conversation about school and a really informative conversation about their relationship. And they loved each other, of course. That was important, too.

Still overjoyed, Anna sat again in Hans’s black Mercedes. Hans drove to one of the Crystal Cove beach parking lots. They parked the car.

The entire area was dark. Nobody was there. Not a car. Not a soul. Not even a seagull.

Anna knew where this was going.

Her heart beat quickly for a new and exciting reason.

Their lips touched with sparks of electricity; a fervent move that sent them shimmying into the backseat of the car.

Anna was no stranger to the black leather seats. She was no stranger to this position.

She’d moved quickly with him. She recognized that. But hearing a chorus of Hans’s delectable I love yous made fireworks ignite within her soul. And so, it didn’t seem quick at all. It seemed just about right. Perfect. If they loved each other on the first night, then everything naturally had to follow at lightning speed to match.

Right?

“Hey, babe?” Hans whispered in her ear, so close that it tickled her a bit and she giggled.

“Yeah?”

“Can we do it?”

She giggled again. “I mean—sure. Yeah. When were you—”

“Tonight,” he said. “Now.”

“Oh.” Anna was out of her element again. Yes, she liked moving quickly. Yes, she liked everything else they’d done, but… this? Tonight?

She didn’t think she was ready. She didn’t feel ready. Did anybody ever feel ready? Did it matter?

It was then that she realized Arendelle Academy had failed her. The school had failed them, more like. She had the period talk in the fifth grade. But since then… all she had to do was some dumb assignment about chlamydia in the Human Development class she took last semester.

That wasn’t enough. Clearly.

And here she was—terrified.

Because, sure, she knew what it meant to do it. But only because of a healthy mix of Sex and the City (Anna knew she was a Carrie), Friends, and Anna Karenina. As a curious middle schooler, Anna learned more than she’d like to admit from Anna Karenina’s spicy affair with Vronksy.

But that suddenly felt all… abstract.

It was like she knew nothing. Nothing at all. In the backseat of Hans’s car, she was about to flunk out of doing it class.

The only shred of information that remained in her brain was her vision. Her perfect, wonderful vision of how she both imagined and desired it to happen.

She pictured herself sixteen or seventeen… on her birthday. One of her favorite days of the year. After some kind of wonderful birthday surprise party all planned perfectly by her boyfriend, the two of them would dash off to a swanky hotel, and when they would get to their wonderful suite, there would be rose petals scattered around the bed. They’d have bottles of some fancy champagne… oh—and some chocolate covered strawberries, of course.

But most importantly—boyfriend. She’d said boyfriend. Obviously. Because she imagined it happening with the boyfriend she loved with all of her heart.

That was just for it, though. The Big It.

For any of the other stuff—stuff they’d already done—she never had the same kind of perfect vision. So, it was easy enough to just… full steam ahead do all of it.

But not this it. Not the Big It.

So many parts of her vision were missing. She needed it to be special. She needed it to feel like the most intimate expression of love for another person possible.

Because…well—that’s exactly what it was to her.

So she couldn’t do it tonight. Not like this. But at the same time, she didn’t want to let him down.

She didn’t want to lose him…

“I don’t know,” was all she said.

“Well, why not? We’ve done everything else. What’s the difference?”

“I want it… to be special. And I’m only—I’m, like, young. Isn’t that bad?”

“No.”

But this didn’t comfort her very much. Because she was young.

Elsa would say that she was too young.

“You don’t think it’s bad? That I’m…” Anna gulped. She worried saying the word fourteen out loud would make him see her as immature and naïve. “You don’t think I’m gonna be bad?”

“No.” He kissed her, then, romantically. Anna relaxed a bit into the kiss. “You’re gonna be great.”

“Have you ever… um—have you done it before?”

“A couple times.”

She’d figured as much, and it made her nervous. Really, really nervous. In her vision of how this should play out, it was her first time and it was her loving, doting, wonderful boyfriend’s first time, too. There were no expectations. There were no comparisons.

Her mind flashed to Kristoff, eyes crinkled and mouth wide in that wonderful smile of his.

No. Don’t do that. Don’t do that, Anna.

She needed to shake herself clear of those thoughts. Of that visual…of that desire, maybe. If that’s what it was.

No. No. It was about Hans tonight. HansHansHans. His hotute nose and his beautiful green eyes.

She loved Hans. She wanted Hans in this way, yes. She did.

It was just…

“I think I want it to be special,” Anna said, her voice small.

“This is special, babe. Just you and me here in my car… loving each other.”

“No, no, no. I mean special special. Like… really romantic special. On a really big event or a really big milestone or something. I want it to mean a lot. And I’m not saying that I don’t want to do it with you because I really, really do want to—like…I want to, and my body wants to and… I just think I need to wait um… a little bit.”

“Okay,” Hans said, sighing. “We can wait.”

Anna’s heart soared. Now she just needed a new vision of how she wanted it to go down. She figured he wouldn’t want to wait that long and really neither did she. If she really wanted him to be her boyfriend and not her friend-with-benefits then she needed to double down. She couldn’t keep him waiting for too long.

But if she were worried about being too young… and if she were worried about what Elsa would say, and she wanted it to happen on her birthday, ideally. Then… she should just say it.

“My birthday.”

“What about it?”

“My birthday. We can do it on my birthday, okay? That’s… three months away,” Anna explained. In three months, she’d be fifteen. And fifteen seemed old enough.

Right?

Right. Fifteen felt right. Her birthday felt right. Elsa had to understand. And maybe Elsa would even be proud that she waited those three months instead of diving right in.

Shit did Anna want her sister to be proud of her.

She continued, “I know it’s awhile, but. It’s an important day and we can be together, and I think… I think that’s perfect. I think then it’ll be really special.”

And then… when it happened, she just knew he’d decide he wanted to be her boyfriend for real.  

Hans nodded. “Okay. Deal. June 21st, right?”

And her heart leapt at the sheer fact that he remembered.

They made out some more. They got close, really close, to doing what he wanted, but they didn’t. He respected her wishes.

He respected her.

And when Hans dropped her off at home that night, Anna knew what she needed to do. It was late. Again. She always called Elsa so late. It was self-sabotage, really. Elsa’s world operated three hours later than Anna’s…

But she picked up the phone and dialed her sister’s number anyway.

Nothing but ring ring ring ring times infinity and then that condescending beep. Another beep… another message destined to be unanswered but not unheard.

Anna still couldn’t believe that stupid track meet had kept her away from Elsa’s once-in-a-blue-moon phone call.

“Um—Els. Hey. It’s me again. Your sister. Anna…” Anna shook her head. Elsa would recognize her voice. Duh. Anna always had to make everything so awkward. No wonder Elsa hardly ever called her back. “Um, anyway. I, uh—I’m so sorry I keep calling and I’m so sorry I keep leaving all these messages and I’m, like, the most sorry I missed your call Saturday—I wish I’d been home. I…I can’t even tell you how much I wish I’d been home…” She balled up her hands into tight fists and squeezed, hard, trying to keep a lid on all of her emotions. “It’s just—I really, really miss you and I have…” Anna knew what she wanted to tell Elsa, but she didn’t know quite how to frame it. She tried to squeeze her fists harder. “I, um—I did something. And I think…” But she couldn’t help it—her emotions had no lid. Tears spilled down her cheeks and she took a deep breath in a futile attempt to hide the trembling within her voice. “I think you’ll be really proud of me.”

[regndraape-blog]

10+ Health Benefits of Garlic That You Should Know

"Leave nourishment alone thy medication, and medication be thy nourishment."

Those are well known words from the old Greek doctor Hippocrates, frequently called the dad of Western medication.

He really used to endorse garlic to treat an assortment of ailments.

Present day science has as of late affirmed a large number of these advantageous wellbeing impacts.

Here are 11 medical advantages of garlic that are upheld by human research.

1. Garlic Contains Compounds With Potent Medicinal Properties

Garlic is a plant in the Allium (onion) family.

It is firmly identified with onions, shallots and leeks. Each section of a garlic bulb is known as a clove. There are around 10–20 cloves in a solitary bulb, plus or minus.

Garlic develops in numerous pieces of the world and is a well known fixing in cooking because of its solid smell and tasty taste.

Be that as it may, all through old history, the principle utilization of garlic was for its wellbeing and restorative properties (1Trusted Source).

Its utilization was very much reported by many significant civic establishments, including the Egyptians, Babylonians, Greeks, Romans and Chinese (2Trusted Source).

Researchers presently realize that the majority of its medical advantages are brought about by sulfur mixes shaped when a garlic clove is slashed, squashed or bitten.

Maybe the most celebrated of those is known as allicin. In any case, allicin is a precarious exacerbate that is just quickly present in crisp garlic after it's been cut or squashed (3Trusted Source).

Different exacerbates that may assume a job in garlic's medical advantages incorporate diallyl disulfide and s-allyl cysteine (4Trusted Source).

The sulfur mixes from garlic enter the body from the stomach related tract and travel everywhere throughout the body, where it applies its powerful natural impacts.

Rundown

Garlic is a plant in the onion family that is developed for its unmistakable taste and medical advantages. It contains sulfur mixes, which are accepted to bring a portion of the medical advantages.

2. Garlic Is Highly Nutritious But Has Very Few Calories

Calorie for calorie, garlic is extraordinarily nutritious.

One clove (3 grams) of crude garlic contains (5Trusted Source):

Manganese: 2% of the Daily Value (DV)

Nutrient B6: 2% of the DV

Nutrient C: 1% of the DV

Selenium: 1% of the DV

Fiber: 0.06 grams

Not too bad measures of calcium, copper, potassium, phosphorus, iron and nutrient B1

This accompanies 4.5 calories, 0.2 grams of protein and 1 gram of carbs.

Garlic likewise contains follow measures of different supplements. Truth be told, it contains a smidgen of nearly all that you need.

Rundown

Garlic is low in calories and plentiful in nutrient C, nutrient B6 and manganese. It likewise contains follow measures of different supplements.

3. Garlic Can Combat Sickness, Including the Common Cold

Garlic supplements are known to support the capacity of the invulnerable framework.

One huge, 12-week study found that an every day garlic supplement decreased the quantity of colds by 63% contrasted with a fake treatment (6Trusted Source).

The normal length of cold manifestations was likewise decreased by 70%, from 5 days in the fake treatment gathering to simply 1.5 days in the garlic gathering.

Another investigation found that a high portion of matured garlic extricate (2.56 grams every day) decreased the quantity of days wiped out with cold or influenza by 61% (7Trusted Source).

Nonetheless, one audit reasoned that the proof is inadequate and more research is required (8Trusted Source).

In spite of the absence of solid proof, adding garlic to your eating regimen might merit attempting on the off chance that you regularly get colds.

Synopsis

Garlic supplements help forestall and lessen the seriousness of basic sicknesses like this season's cold virus and regular virus.

4. The Active Compounds in Garlic Can Reduce Blood Pressure

Cardiovascular illnesses like coronary episodes and strokes are the world's greatest executioners.

Hypertension, or hypertension, is one of the most significant drivers of these ailments.

Human examinations have discovered garlic enhancements to significantly affect lessening pulse in individuals with hypertension (9Trusted Source, 10Trusted Source, 11Trusted Source).

In one investigation, 600–1,500 mg of matured garlic separate was similarly as successful as the medication Atenolol at decreasing circulatory strain over a 24-week time span (12Trusted Source).

Supplement dosages must be genuinely high to have the ideal impacts. The sum required is comparable to around four cloves of garlic for each day.

Outline

High dosages of garlic seem to improve pulse for those with realized (hypertension). In certain occasions, enhancements might be as compelling as standard drugs.

5. Garlic Improves Cholesterol Levels, Which May Lower the Risk of Heart Disease

Garlic can bring down aggregate and LDL cholesterol.

For those with elevated cholesterol, garlic supplements seem to lessen complete or potentially LDL cholesterol by around 10–15%

Taking a gander at LDL (the "awful") and HDL (the "great") cholesterol explicitly, garlic seems to bring down LDL however has no solid impact on HDL

High triglyceride levels are another realized hazard factor for coronary illness, yet garlic appears to have no critical impacts on triglyceride levels

Outline

Garlic supplements appear to decrease aggregate and LDL cholesterol, especially in the individuals who have elevated cholesterol. HDL cholesterol and triglycerides don't appear to be influenced.

6. Garlic Contains Antioxidants That May Help Prevent Alzheimer's Disease and Dementia

Oxidative harm from free radicals adds to the maturing procedure.

Garlic contains cell reinforcements that help the body's defensive components against oxidative harm

High dosages of garlic supplements have been appeared to expand cancer prevention agent chemicals in people, just as fundamentally decrease oxidative worry in those with hypertension

The consolidated impacts on lessening cholesterol and circulatory strain, just as the cancer prevention agent properties, may decrease the danger of regular cerebrum maladies like Alzheimer's sickness and dementia

Rundown

Garlic contains cancer prevention agents that secure against cell harm and maturing. It might diminish the danger of Alzheimer's malady and dementia.

7. Garlic May Help You Live Longer

The potential impacts of garlic on life span are fundamentally difficult to demonstrate in people.

Yet, given the useful impacts on significant hazard factors like circulatory strain, it bodes well that garlic could assist you with living longer.

The way that it can battle irresistible infection is likewise a significant factor, on the grounds that these are regular reasons for death, particularly in the older or individuals with broken safe frameworks.

Rundown

Garlic has known valuable impacts on regular reasons for incessant infection, so it bodes well that it could likewise assist you with living longer.

8. Athletic Performance Might Be Improved With Garlic Supplements

Garlic was one of the most punctual "execution upgrading" substances.

It was customarily utilized in old societies to decrease exhaustion and improve the work limit of workers.

Most remarkably, it was given to Olympic competitors in old Greece

Rat contemplates have indicated that garlic assists with practice execution, yet not very many human investigations have been finished.

Individuals with coronary illness who took garlic oil for about a month and a half had a 12% decrease in top pulse and better exercise limit

Be that as it may, an investigation on nine serious cyclists found no exhibition benefits

Different examinations recommend that activity incited exhaustion might be decreased with garlic

Rundown

Garlic may improve physical execution in lab creatures and individuals with coronary illness. Advantages in sound individuals are not yet indisputable.

9. Eating Garlic May Help Detoxify Heavy Metals in the Body

At high dosages, the sulfur mixes in garlic have been appeared to shield against organ harm from substantial metal lethality.

A four-week concentrate in representatives of a vehicle battery plant (unreasonable presentation to lead) found that garlic decreased lead levels in the blood by 19%. It likewise decreased numerous clinical indications of poisonous quality, including cerebral pains and circulatory strain

Three portions of garlic every day even beat the medication D-penicillamine in diminishing indications.

Outline

Garlic was appeared to essentially diminish lead danger and related side effects in a single report.

10. Garlic May Improve Bone Health

No human examinations have estimated the impacts of garlic on bone misfortune.

Be that as it may, rat examines have indicated that it can limit bone misfortune by expanding estrogen in females

One examination in menopausal ladies found that an every day portion of dry garlic separate (equivalent to 2 grams of crude garlic) altogether diminished a marker of estrogen inadequacy

This proposes this enhancement may effectsly affect bone wellbeing in ladies.

Nourishments like garlic and onions may likewise effectsly affect osteoarthritis

Rundown

Garlic seems to have a few advantages for bone wellbeing by expanding estrogen levels in females, however progressively human examinations are required.

11. Garlic Is Easy to Include in Your Diet and Tastes Absolutely Delicious

The last one isn't a medical advantage, yet is as yet significant.

Garlic is simple (and tasty) to remember for your present eating routine.

It supplements most appetizing dishes, especially soups and sauces. The solid taste of garlic can likewise add a punch to in any case insipid plans.

Garlic comes in a few structures, from entire cloves and smooth glues to powders and enhancements like garlic concentrate and garlic oil.

In any case, remember that there are a few drawbacks to garlic, for example, terrible breath. There are additionally a few people who are sensitive to it.

In the event that you have a draining issue

[fatgirlfriendtofitwife-blog]

Lemonade Diet Weight Loss

Using the lemonade diet for weight loss is a popular trend these days just read all the Hollywood tabloids where it’s the purported celebrities are using it to drop the kilos (Beyonce allegedly used it to slim down for her role in Dreamgirls). Even though the lemonade diet is not technically a weight loss diet (it’s a cleanse that promotes whole body health) it is a fantastic way to drop a quick couple pounds.

Assuming you stay on the lemonade diet for 10 days, which is what most people do, you can expect to lose anywhere from 5-15 pounds. Some people will lose a little more but that’s the average.

Keep in mind that this is not all fat. During the lemonade diet you’ll be passing a lot of internal waste. You’ll mostly be losing water weight and lean muscle mass—not fat—and fasting may stall your metabolism, making you more likely to regain once you resume a normal diet. One tip for losing even more weight is to follow a healthy diet after the lemonade diet because you’re body will be used to a reduce calorie diet so it won’t be so hard to transition into a healthy low calorie diet.

The benefits of detox

For weight loss, take a detox day to purify your system. Before you start your diet for real, you need to rid your body of the toxins that are hampering it and kick-start your digestive system. This doesn’t mean fasting. Starving yourself puts your body into a state of deprivation, which, instead of cleaning you out, actually makes your body produce more waste.

So have a whole day eating lots of natural foods, which will aid the detox process, along with water to help the draining process and eliminate toxins.

Boost the cleansing process by drinking glasses of lemonade at room temperature throughout the day.

No tea, no coffee and no alcohol !

How does the Master Cleanse (Lemonade Diet) work ?

Originally cooked up to flush purported toxins and waste from the body, Master Cleanse—also known as the Lemonade Diet—has only recently become popularized for quick weight loss.

Say goodbye to solid food. For at least 10 days, your new best friends are not-quite lemonade, water, and laxatives. That means 4 cups of salt water each morning, a cup of herbal laxative tea at night, and 6 to 12 glasses throughout the day of the “lemonade”—a concoction you make from fresh lemon or lime juice, maple syrup, cayenne pepper, and water. Several variations of the diet exist, so it’s up to you to decide which one to follow.  Crave something more substantial ? Too bad: Straying from the 650-calorie per day regimen is not allowed.

After a minimum of 10 days (some dieters apparently stick it out for 45), you’ll slowly transition back to solid foods with soup and fruit juice. The website doesn’t specify what your post-cleanse diet should be, but it does advise that you eat as little meat and dairy as possible and supplement meals with a probiotic to aid digestion. While dieters commonly repeat the regimen, experts don’t advise making this your permanent routine.

Beware: You may experience what the website calls “detox diet symptoms,” such as cravings, fatigue, irritability, aches, pains, nausea, vomiting, and a burning sensation during bowel movements. Proponents claim these symptoms are signs of the body’s detoxification, but there’s no scientific evidence that Master Cleanse or other detox diets actually rid the body of toxins. What’s more, say experts, the liver is perfectly capable of purging the body’s impurities.

Are there health risks associated with Lemonade Diet Weight Loss ?

Master Cleanse doesn’t reflect widely accepted guidelines for weight loss or a healthy lifestyle. If you’re healthy, trying Master Cleanse once probably won’t hurt you. But continuously cycling on and off the diet could set you up for nutrient deficiencies, long-term weight gain, a weakened immune system, and heart and kidney problems, say experts. Even with 12 daily glasses of lemonade, laxatives can dehydrate and exacerbate any heart or kidney conditions you might have. Side effects include fatigue, nausea, vomiting, pain, irritability, and more. Talk to your doctor before trying Master Cleanse, especially if you have a medical condition. He or she will most certainly steer you elsewhere.

How well does Lemonade Diet Weight Loss conform to accepted dietary guidelines ?

Fat. Because you won’t be eating solids, you’ll get far less than the government’s recommended 20 to 35 percent of daily calories from fat; a sample menu provided just 1 percent.

Protein. At 1 percent, you’ll fall far short of the recommended range of 10 to 35 percent of daily calories.

Carbohydrates. At 98 percent of your day’s calories, the sample menu overshot the acceptable range of 45 to 65 percent.

Salt. The majority of Americans eat too much salt. The recommended daily maximum is 2,300 milligrams, but if you’re 51 or older, African-American, or have hypertension, diabetes, or chronic kidney disease, that limit is 1,500 mg. The sample menu came in high at 2,838 mg.

Other key nutrients. The 2012 Dietary Guidelines call these “nutrients of concern” because many Americans get too little or none of them:

Fiber. Getting the recommended daily amount of 22 to 34 grams for adults helps you feel full and promotes good digestion. Master Cleanse provides a negligible amount of fiber.

Potassium. A sufficient amount of this important nutrient, according to the 2010 Dietary Guidelines, counters salt’s ability to raise blood pressure, decreases bone loss, and reduces the risk of developing kidney stones. It’s not that easy to get the recommended daily 4,700 mg. from food. (Bananas are high in potassium, yet you’d have to eat 11 a day to get enough.) The majority of Americans take in far too little. This diet provides just 245 mg.

Calcium. It’s essential not only to build and maintain bones but to make blood vessels and muscles function properly. Many Americans don’t get enough. Women and anyone older than 50 should try especially hard to meet the government’s recommendation of 1,000 to 1,300 mg. a day. Master Cleanse offers just 43 mg.

Vitamin B-12. Adults should shoot for a daily 2.4 micrograms of this nutrient, which is critical for proper cell metabolism. You’ll get none on this diet.

Vitamin D. Adults who don’t get enough sunlight need to meet the government’s recommended 15 micrograms a day with food or a supplement to lower the risk of bone fractures. Vitamin D is nonexistent on this plan.

Supplement recommended ? No.

How to make Lemon Diet Lemonade

1-1½ Lemons – squeezed (2tbsp of lemon juice) 300ml filtered water 2 tsp Quality organic maple syrup (or cinnamon stick if preferred) Pinch of Cayenne pepper.

To make your lemonade, mix 2tbsp freshly-squeezed lemon juice, 300ml filtered water and either 2 tsp quality (Grade B) organic maple syrup or a stick of cinnamon and a pinch of Cayenne pepper.

You can also drink herbal or fruit tea and home-made vegetable soup.

Home-made detox vegetable soup

1 carrot chopped 1 stick celery chopped ½ onion chopped 4 radishes 1 handful sugarsnap peas ½ fennel chopped

Chop up all your veg into small pieces. Add the carrots, celery and onion to a medium pan of boiling water. After 5 minutes add the radishes, peas and fennel. Turn the heat down and simmer for 10-15minutes and serve.

At the end of your detox day, you’ll feel light and energetic, and you’ll have lost 500g to 1kg (depending on your weight and body shape).

[farzanatrading]

The simplest approach to maintaining health and wellbeing

Eating leafy foods from every one of the shades of the rainbow will give you a wide cluster of nutrients, minerals, fiber, and phytochemicals your body uses to keep up with its wellbeing, safeguard against the conceivable adverse consequences of maturing, and support invulnerability. The best part is that consuming leafy foods consistently has been demonstrated to work on psychological well-being and prosperity.

Assuming that you're continuously going after a similar proven product of the soil, consider changing up your plate!

Mix it up by picking products of the soil in various varieties, or pick an alternate part inside a family, for example, a new cruciferous, onion, mushroom, apple, or pear, or you could take a stab at picking foods grown from the ground in view of the time.

 Branch out of your usual range of familiarity! We frequently hear that new is ideal, however, the proof shows that frozen, canned, and dried leafy foods are comparably nutritious as new. Stock up on leafy foods, everything being equal, to have close by whenever. It is vital to make sure to incorporate a few organic products or vegetables at every supper and most bites! Accomplishing something as basic as sprinkling a few raisins in your oats or oat can have a significant effect. Take a stab at cutting a few strawberries on your flapjacks, nibbling on an organic product cup, cut cucumbers, or carrot sticks. You could actually have a go at making burgers by blending ground hamburgers with cleaved mushrooms and making new and delectable ways of ensuring you are eating leafy foods.

 Need more chance to set up a supper? You can get instant plates of mixed greens from the produce division or self-service counter at your neighborhood supermarket for a speedy dinner whenever. Energize your number one bumped spaghetti sauce or canned soup by adding onions, peppers, canned beans, or some other veggies you might have available. This is likewise an incredible method for spending extra veggies before they ruin! To cut up your products from the soil, most supermarkets have a determination of currently hacked, diced, and cut vegetables and natural products. You could in fact observe cleaved frozen veggies that are exceptionally advantageous to utilize the sum you really want and set the sack back in the cooler for the following time you need to cook with them. Take a stab at searching for vegetable cups on your supermarket's racks. They are like natural product cups and are ideally suited for a fast side dish that is accurately partitioned for one individual, and ideal to restrict cooking.

If you increase your fruit and vegetable diversity by color, botanical family, whether you cook or eat it raw, seasonal availability, or all of the above, you will receive the benefits of eating a diverse range of healthy and tasty Fruits Gift Basket Online Sharjah.

[petculiars]

Can Dogs Eat Basil? Any Benefits or Risks?

New Post has been published on https://www.petculiars.com/can-dogs-eat-basil/

Can Dogs Eat Basil? Any Benefits or Risks?

Basil, also called Ocimum basilicum, belongs to the Labiatae or Lamiaceae family, along with sage, mint, and deadnettle. This is a very popular herb used in many recipes, with an amazing aroma and flavor. The sweet basil cultivars have a particularly attractive flavor.

This plant family is a big one, containing other plants like savory, perilla, hyssop, marjoram, thyme, lavender, and oregano.

It is usually used in different salads like Caprese, in stews, soups, and pesto, either fresh or dried, the leaves being the ones that would usually become a part of the different recipes. You can usually find ground dried leaves sold in most food stores.

The seeds of this herb are also very nutritious and can be soaked in water and used in all kinds of gelatinous drinks or desserts.

Can dogs eat basil?

Yes, dogs can, up to a point, eat basil safely. It won’t be toxic and will even feature some health benefits Your pet can eat both dried leaves and fresh ones from basil. Even though the plant isn’t toxic and will come with a handful of benefits, dogs don’t have a lot to gain from this particular ingredient. So is it beneficial enough to add to a pet’s diet?

You might also like my articles on whether dogs can eat black olives, spaghetti squash, or lemongrass.

In terms of its nutritional value, yes, basil will be a great ingredient for dogs, since their digestive system can handle both plant material and fiber, and carbohydrates. This is also the case for cats, that would also have a lot to gain from basil. They will get the needed minerals, but also vitamins like vitamins A, B complex, C, and E.

Some professional websites built around dogs say that basil comes with an impressive level of antioxidants that can prevent a lot of illnesses like cancer. Eating this plant will also ease arthritis pain in older dogs, will calm an anxious dog, and will prevent cellular damage.

Along with oregano, this plant also has strong anti-inflammatory properties due to its consistent content of beta-caryophyllene.

Also, some vets will praise this herb for its antiviral and antimicrobial properties for humans and pets alike. It is also known to repel most insects and has an antifungal property.

With all these benefits taken into account, dogs should still eat only a small quantity of this plant on rare occasions, and the quantity should include the fresh wild basil leaves the animal might ingest while outside.

If your dog doesn’t seem to like basil at all but you still want to add a small quantity to the pet’s diet, then you can chop it into small pieces and then sprinkle it on their foods. You can even try to make a pet-safe pesto, which shouldn’t include harmful ingredients like onions or garlic.

Small quantities of basil are great for your dog, but when the pet eats too much, it can experience side effects like diarrhea, vomiting, or an upset stomach.

As always, start with a small quantity when adding this plant for the first time to your dog’s meals and build up from there, to make sure that the pet isn’t allergic to the herb.

Basil and dogs

Basil has such positive effects on most dogs, that all kinds of products featuring this ingredient in one form or another have started to pop up on the market.

If you want to get some types of food products with basil for the dog, try one of the brands below, as they are considered safe.

The Honest Kitchen Human Grade Dehydrated Grain Free

Basil and Baxter Peanut Butter Train Treat

Nutro Ultra Grain-Free Filets in Gravy Wet

NUTRO Ultra Grain-Free Dry

Additional uses

This herb is also known for its therapeutic properties, aside from its extensive culinary usage. It is also used in different religious rituals and social activities.

The most common basil species used for culinary purposes are the globe, purple, lettuce leaf, Persian dark opal, cinnamon, anise, Thai, and Rubin, among others.

Conclusion

Basil isn’t bad for dogs even when concentrated in essential oils. It will not harm these pets as long as they aren’t allergic to the plant. Even though the plant isn’t considered toxic, you should limit its intake and only limit it to occasional treats and not a regular part of a dog’s diet.

[ayurvedicdrinkforweightloss]

https://www.theauric.com/blogs/news/high-protein-vegetables-sources-of-plant-protein

[abatirlossaberesysabores]

LAB 2: Uncommon products in my culture that I found at Jean-Talon market.

Force-fed duck breast (magret).

The magret refers to the breast of a Moulard duck that has been reared for foie gras. A Moulard duck is a cross between a Muscovy drake and a Pekin hen, and is a sizable bird with a well-developed breast. It also is the preferred duck used to produce foie gras, because of its large size and hearty constitution. Since Gascony, France is the heart of foie gras country, the Moulard duck is common in the cooking of the region.

Chicory.

Chicory is a plant. Its roots and dried, above-ground parts are used to make medicine. It is used for loss of appetite, upset stomach, constipation, liver and gallbladder disorders, cancer, and rapid heartbeat. It is also used as a “tonic,” to increase urine production, to protect the liver, and to balance the stimulant effect of coffee. Some people apply a paste of chicory leaves directly to the skin for swelling and inflammation.

In foods, chicory leaves are often eaten like celery, and the roots and leaf buds are boiled and eaten. Chicory is also used as a cooking spice and to flavor foods and beverages. Coffee mixes often include ground chicory to enhance the richness of the coffee.

It lives as a wild plant on roadsides in its native Europe, and is now common in North America, China, and Australia, where it has become widely naturalized.

Turnip.

The turnips are thought to have originated in eastern Asia, but it was widely cultivated around the Roman Empire and is now grown and eaten in temperate zones around the world.

Turnips are more commonly served cooked than raw, and lend themselves to a variety of preparations. After rinsing, simply cut away any attached greens, trim off any dangling roots, and prepare as desired. Turnips are delicious roasted, mashed, baked, added to soups or stews, or even cut into sticks and baked as a healthier alternative to french fries. The greens can be prepared byhaving them washed, dried, and sauteed in butter or oil.

Bok Choy.

It is a type of Chinese cabbage. These varieties are popular in southern China, East Asia, and Southeast Asia. Being winter-hardy, they are increasingly grown in Northern Europe. It is a popular vegetable in Asian cuisine that makes for a quick and healthy side.  Although the leaves can be eaten raw and tossed into fresh salads, there are improved taste benefits when cooking the entire vegetable.

Shallot.

Shallots probably originated in Central or Southwest Asia, travelling from there to India and the eastern Mediterranean. They may be pickled. Finely-sliced deep-fried shallots are used as a condiment in Asian cuisine, often served with porridge. As a species of Allium, shallots taste somewhat like a common onion, but have a milder flavor.

Fleur des monts cheese.

Le Fleur des Monts, is an uncooked pressed cheese - aged for up to 9 months.The sheep milk cheeses made in the French Pyrenees were its inspiration and it is this heritage that lends it so much character. Le Fleur des Monts is typically aged from 3 to 6 months. Whether consumed young or aged, Le Fleur des Monts tickles the palate with its delicate flavor and hint of almonds.

Brussels sprout

Brussels sprouts first appeared in northern Europe during the 5th century, later being cultivated in the 13th century near Brussels, Belgium, from which they derived their name. They are now found in Europe and North America.  The most common method of preparing Brussels sprouts for cooking begins with cutting the buds off the stalk. Any surplus stem is cut away, and any loose surface leaves are peeled and discarded. Once cut and cleaned, the buds are typically cooked by boiling, steaming, stir frying, grilling, slow cooking, or roasting.

Maple syrup products.

Maple syrup is often used as a condiment for pancakes, waffles, French toast, oatmeal, or porridge. It is also used as an ingredient in baking and as a sweetener or flavouring agent. Culinary experts have praised its unique flavour, although the chemistry responsible is not fully understood

Maple syrup is a syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees, although it can also be made from other maple species. In cold climates, these trees store starch in their trunks and roots before winter; the starch is then converted to sugar that rises in the sap in late winter and early spring. Maple trees are tapped by drilling holes into their trunks and collecting the sap, which is processed by heating to evaporate much of the water, leaving the concentrated syrup.

Maple syrup was first made and used by the Indigenous peoples of North America. The practice was adopted by European settlers, who gradually refined production methods. Technological improvements in the 1970s further refined syrup processing. Virtually all of the world's maple syrup is produced in Canada and the United States. The Canadian province of Quebec is the largest producer, responsible for 70 percent of the world's output.

Sources:

https://en.wikipedia.org

https://thelandconnection.org

http://www.lamoutonniere.com/fleur_ang.html

https://www.thespruceeats.com

https://www.dartagnan.com/what-is-duck-magret.html

[market-research-industry]

Black Cumin Seed Oil Market - Global Industry Analysis, Size, Share, Growth, Trends, and Forecast 2017 - 2025

Black cumin seed oil, which also goes by the name of black seed, Nigella sativa and Kalonji is native to southeastern Asia and North America. With a taste and aroma reminiscent of black pepper, onions and oregano, the black cumin seed oil has gained acknowledgement for use in Indian or Middle Eastern cuisine, such as curries, soups, vegetables and meat dishes for a peppery flavor. Additionally, the black cumin seed oil has manifold characteristics pertaining to health and wellness such as anti-bacterial, analgesic, anti-fungal, anti-inflammatory, antioxidant, antiviral, anti-hypertensive, insulin sensitizing and others. The various components present in the black cumin seed oil which are responsible for its diverse applications are primarily Thymoquinone, Thymohydroquinone, and Thymol amongst several other micro-components such as myristic acid, palmitic acid, stearic acid, palmitoleic acid, oleic acid, linoleic acid, arachidonic acid, proteins and vitamins B1, B2,B3, calcium, folate, iron, copper, zinc and phosphorous. The black cumin seed oil is anticipated to expand at a considerate CAGR during the forecast period.

Segmentation:-

Black cumin seed oil market is segmented on the basis of form which includes oil as well as encapsulated soft-gel capsules. The soft-shelled capsules are gaining relatively more traction associated to the black cumin seed oil market on the backdrop of consumer convenience.

Black cumin seed oil market is segmented on the basis of application which includes cosmetics & personal care, dietary supplements, and culinary. Amongst these applications, the dietary supplement segment is anticipated to flourish with a healthy CAGR owing to its manifold utilizations gradually receiving the attention of consumers for instance the ability of black cumin seed oil to counter tumor effects of cancer, treating type 1 and 2 diabetes, improve digestion, inducing weight loss, strengthening hair follicles, benefiting the skin and even helping to heal scars, and fighting infections most importantly MRSA.

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Black cumin seed oil market is segmented on the basis of the end use which includes retail and industrial. The retail segment is further sub-segmented as distribution channel which includes online stores, hypermarkets/supermarkets, specialized drug stores, and convenience stores.

Global market drivers and restraints:-

The black cumin seed oil is gaining widespread popularity on the backdrop of its manifold advantages offered by the same. Some of the properties of black cumin seed oil which are primarily driving the black cumin seed oil market are its potential use to alleviate asthma, allergies, and other respiratory issues, that balance the immune system, reduce cancer tumor, induce anti-inflammatory properties for encephalomyelitis, colitis, peritonitis, oedama, and arthritis through suppression of the inflammatory mediators prostaglandins and leukotriens, fight microbes including bacteria, viruses, helminths, and fungus, aid digestion and decrease gas, bloating and stomach pain, to treat skin problems like eczema and psoriasis, promote healthy cholesterol levels, normalizes blood pressure, Inhibits Candida and fungus growth. The restraints of black cumin seed oil market are relatively few however are potential to affect the market and include the weak penetration in the market owing to the lack of awareness amongst the population regarding the product and selection of potential alternatives. Also, a few cases have been reported owing to the side-effects of black cumin seed oil for instance the onset of contact dermatitis, hypotension, and other allergic reactions.

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Regional Outlook:-

The South Asian countries such as India, Indonesia, Singapore, Malaysia, Sri Lanka and others lead as the top exporters as well as manufacturers of the black cumin seed oil market followed by North America and Europe. Most imports have been witnessed by the countries like U.S, Germany, U.K, China, Saudi Arabia, France, and others. Asia will remain as a potential market attributing to the growing economies of India and China. Furthermore, great potential in the black cumin seed oil market can be attributed to its diverse uses.

Major Key players:-

Some of the major key who are driving the myrtle essential oil market globally are The Blessed Seed, Z-Company, Hab Shifa, Amazing Nutrition, Organika Health Products Inc., Complete Organics and the like.

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This study by TMR is all-encompassing framework of the dynamics of the market. It mainly comprises critical assessment of consumers' or customers' journeys, current and emerging avenues, and strategic framework to enable CXOs take effective decisions.

Our key underpinning is the 4-Quadrant Framework EIRS that offers detailed visualization of four elements:

Customer Experience Maps

Insights and Tools based on data-driven research

Actionable Results to meet all the business priorities

Strategic Frameworks to boost the growth journey

The study strives to evaluate the current and future growth prospects, untapped avenues, factors shaping their revenue potential, and demand and consumption patterns in the global market by breaking it into region-wise assessment.

The following regional segments are covered comprehensively:

North America

Asia Pacific

Europe

Latin America

The Middle East and Africa

The world has undergone a major shift in the way of living since the COVID-19 pandemic struck. A notable change in the functioning of various businesses and sectors has influenced their working mechanisms extensively. The food and beverage sector is no stranger to this change. Transparency Market Research (TMR) has studied many aspects concerning the difference between the trends in the pre-pandemic and post-pandemic world across the food and beverage industry.

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[livingcorner]

How To Design Your Backyard Vegetable Patch | ModularWalls

10 Mins

Imagine; a hearty minestrone soup filled with broccoli and beans sourced solely from a backyard vegetable patch! If this sounds like your flavour, our how-to guide on how to make a backyard vegetable garden has outlined every step with simplicity, broken down into 5 main stages:

You're reading: How To Design Your Backyard Vegetable Patch | ModularWalls

Location

Type of garden beds

Building your veggie patch’s garden bed

Planning your garden

Planting

Step 1: Selecting the right spot for your backyard vegetable patch

Vegetables love sunshine

A patch requires at least five hours of sunlight per day, so pick a spot for your backyard vegetable patch that receives ample amounts of natural light. Direct sunlight helps to create disease-resistant plants and sweeter flavoured carrots, tomatoes, chillies and onions. Some produce, such as strawberries or salad leaves require shade, but that’s easy to accommodate in a sunny spot – just create some shade with netting or a wattle fence.

The amount of sunlight your vegetables receive will also be determined by the direction of your patch. Your plants should ideally run along a North-South axis to maximise sunlight exposure and ensure good air circulation. In the Southern Hemisphere, the sun angles to the north, so try to put your taller plants on the south side of the garden so they don’t cast a shadow over the rest of your crops.

Your patch should be flat

This ensures that plants receive equal water and sunlight distribution. However, having sloped land should not be a hindrance to growing a backyard vegetable patch – slopes can be levelled out by lining the bases of the beds with flat rocks, wood slabs or boards.

Pick an area that isn’t too windy

If that’s not possible, erect a fence as a wind barrier to protect your plants.

Isolate your patch

It is best to keep your vegetable plot away from other plants. Ideally, patches should be planted around 3m from the drip line of trees. Otherwise, neighbouring bushes can absorb water and soil nutrients, depriving your vegetable patch of essential ingredients. There is also the risk of the roots of nearby trees growing into your patch and harming your vegetables.

If growing a patch away from trees is not possible, consider digging a trench around your plot. The trench should be deeper than existing roots, or be dug until you reach hard clay. Then place heavy material which roots cannot penetrate, on the edge of the trench, then fill the trench with the barrier material (a barrier helps to prevent roots from making their way into your patch).

Step 2: Decide on the type of garden beds

You can either create one long garden bed, or plant several beds in your backyard. The latter is generally recommended if you have a bigger yard, so that plants with similar requirements can be grown together, and then rotated to different beds on an annual basis. Continually growing the same type of vegetable in the same spot of your patch can encourage a build up of soil diseases. This issue can normally be prevented from arising by employing the technique of crop rotation or permaculture techniques, such as companion planting.

If you have a spare garden bed designed to hold your plants in the next season, look after it in the preceding season. A ‘green manure’ cover crop helps to build soil tilth, adds nutrients to the soil and keeps it weed-free.

Then there is the question of whether to create an in-ground, raised or ‘sunken’ raised garden bed.

Read more: The Only Tools You Need to Start a Garden

In-Ground Beds (Source)

In-ground beds are preferable in warm climates, as they require less watering than raised beds. They are also easier to construct, as they don’t need wood slabs or lumber, unlike raised beds. However, a gardener will need to reach further down to reach the plants, and pets and children can easily walk over the garden beds.

Raised Garden Beds (Source)

Raised garden beds are preferable in colder climates, since the soil warms faster in spring and drains more efficiently, enabling you to begin planting sooner. The retaining walls serve as a barrier to weeds and pests, such as slugs and snails, from entering your vegetable patch. They also provide the best drainage of the three beds.

‘Sunken’ raised garden beds carry the same benefits as raised garden beds, however they do not drain quite as well. This type of bed incorporates the soil, so there is no need to import soil.

Step 3: Get to building!

It’s time to get our hands dirty! First, clear the area and rid your selected spot of turf and weeds.

If you’re building a raised garden bed, you will need additional tools and materials, depending on the design you choose. The structural integrity of this garden bed is imperative to how long it lasts (and how good it looks), so choose a strong material for the bed.

A timber garden bed will be cost effective, but highly susceptible to rot and termites. Masonry is very strong and offers a premium look, but unless you are confident in you technical skill, this installation can present its own challenges. For a modern DIY garden bed, consider an easy modular retaining wall kit; simply dig post holes, slide in panels and follow the same backfilling process as any other garden bed!

Mat Installation

Next, install a weed-suppressing fabric, ensure that it is pressed firmly on the ground and tightly against the corners. If you’re planting several beds, ensure that there is enough room between the beds for walking and rolling a wheelbarrow through.

Prepare your unsoiled soil

Untouched soil that hasn’t been gardened before is ideal for your vegetable patch during the first year. This type of soil contains untapped nutrients and minerals that your vegetables will thrive on.

Determine soil pH

This is the level of acidity or alkalinity in the soil; a pH level of 6.0 or 7.0 is ideal for most vegetables. You can check the pH level of the soil before planting by using a soil test kit. A low pH indicates acidic soil and can be sweetened by adding lime, whereas a high pH level in soil can be lowered with the addition of sulfur and rich organic matter.

Dry, not damp

Before planting, ensure your soil is relatively dry by breaking up any clumps with a tiller, then going over the soil patch with a rake. Soil should be crumbly, not clumpy. You can also dig a trench around your garden bed for better drainage, or construct a raised vegetable patch instead of an in-ground one.

Soil (Source)

Black gold

Gardeners refer to compost as ‘black gold’, because organic waste matter helps to create rich, nutrient-filled soil. Compost should be added once your soil is clump-free and crumbly after turning. The organic matter should be spread across the top 1-2m of the backyard vegetable patch; this ensures the roots of young plants reap the benefits of exposure to organic materials. You can also add bags of soil conditioner or rotted manure as alternatives.

Once you are satisfied with the quality of your soil, add it into your raised garden bed. Fill the garden bed with well-drained garden soil and compost, while leaving a 30mm gap at the top.

Step 4: Plan your planting

You might have carved out enough space for a small vegetable plot to begin with, but it’s also worth considering any long-term ideas for your backyard space. Plans to plant trees, or additional plants, may interfere with your patch. For example, if you plan on branching out into fruit trees down the track, set aside a 6 metre root spread, and consider the shading effect of a tree on other vegetable plants.

Allow plants to breathe

Plants need space to grow and flourish into fully-grown healthy vegetables. A well-tended 3m x 3m vegetable patch will be enough space for most garden beds. It is recommended to leave about:

Read more: The Helpful Benefits of Dolomite Lime in Your Garden

20cm around a row of salad leaves

35cm around a row of carrots

45cm around a row of beans

75cm–1m per plant for eggplants

Pick the right produce for your backyard vegetable patch

It’s important to consider climate when creating a vegetable patch. Certain vegetables will thrive in warmer weather, but may be disease-prone and difficult to cultivate in colder climates. Cauliflower, onions and peas do best in temperatures between 10-20 degrees Celsius or lower, whereas capsicum, potato, tomato and eggplant need temperatures about 20 degrees Celsius for optimum growth.

You can also decide when to plant crops based on their climate requirements. The vegetables that require high temperatures will need to be planted and given time to grow in the warmer months of the year. Picking the right produce also involves consideration of pest control. You can ward off pests naturally by employing the technique of companion planting; this type of planting involves growing complementary plants close together.

For example, onions and carrots should be grown close to one another, as the pungent smell of onions is supposed to confuse pests drawn to carrots. The strong scent of basil also repels aphids that are often drawn to tomatoes and other produce.

Step 5: The plot thickens

Now that you have created your vegetable patch, filled it with rich soil and selected suitable produce for your patch, it’s time to begin planting! The overall layout and configuration of plants in your vegetable plot needs some consideration.

There are two primary approaches to planting vegetables – row cropping and intensive cropping. The latter is generally recommended for smaller patches, as it enables you to compact more vegetables into a smaller space.

Row Crops v. Intensive Crops

The closer spacing of plants means you usually have to weed by hand, a more time-intensive process than using a tiller between plants with the row cropping approach. Intensive cropping tends to be more visually interesting, as you can create your own pattern and display of crops. Incorporating decorations, such as garden gnomes is another way to create a unique and interesting visual effect.

Caring for your crops

Once you have set up your backyard vegetable patch and planted the seeds, you’ll need to continually tend to your crops. These are the tools you might need to maintain your vegetable patch:

Tiller: To break up and loosen soil, give plants more room to grow and gather organic waste matter (to be worked into your vegetable patch)

Spade: Turning soil, digging up weeds, and transferring soil and compost to the garden.

Wheelbarrow: For transporting soil, compost and waste from or to your vegetable patch.

Rake: After tilling the patch, a rake helps to break up chunks of soil and creates an even plain for planting your crops.

Composters: A recycled plastic bin holds organic waste matter and prevents odour normally found in wheelie bins.

Hoe: Used to chop weeds, shuffle soil over to create a hill needed by some plants, and dig trenches for planting.

Trellis: Beans, peas and some other vegetables need something to climb as they grow. A trellis helps them grow upward rather than outward.

Irrigation System: A watering can is fine for small plots, but a hose with a sprinkler or nozzle will be more efficient and effective for larger vegetable patches.

Pruners:  To harvest herbs and vegetables, deadhead plants, and cut back growth.

Basket: To carry fresh produce from your backyard into your home.

Mulching

Adding mulch to your patch will help your garden to retain moisture during a hot summer, suppress weeds, and prevent soil crusting. Mulch should be placed on the ground surrounding each plant. Most patches will need mulching on a yearly basis, but if you are using finer mulch you may need to provide a top up more frequently.

Mulch reduces the need for weeding and helps to conserve water by reducing evaporation through the surface of the patch. Examples of mulch include barley or pea straw (easily incorporated into the soil by worms), alfalfa hay, fresh seaweed that brings minerals to the soil and deters slugs. If you use seaweed as mulch, ensure you place a generous amount on the soil as it dries and shrinks easily.

Watering

Water the plants at least every day, for the first few days. After that, slightly reduce the amount and frequency with which you water your plants. This reduction will encourage the roots of plants to grow deeper in search of water; ultimately, your crops will grow into stronger, healthier plants.

Pest Control

To discourage pests, you can rotate your crops annually, mulch fairly regularly and maintain rich, organic soil. However, sometimes pests will persist. You can use homemade natural pesticides like garlic, chilli or coffee mixed with soapy water in these situations. Using seaweed fertiliser in mulch or spray form also helps to prevent disease in plants.

A sustainable and thriving backyard vegetable patch requires consideration of a variety of elements. Creating rich soil is perhaps the most important element to bear in mind. Rich matter helps to establish a fertile environment in which vegetables can flourish, so cultivating quality soil is well worth your toil.

Written by Sophie Deutsch

***

Source: https://livingcorner.com.au Category: Garden

source https://livingcorner.com.au/how-to-design-your-backyard-vegetable-patch-modularwalls/

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Vegetarian Diet

The vegetarian diet involves abstaining from eating meat, fish, and poultry. People often adopt a vegetarian diet for religious or personal reasons, as well as ethical issues, such as animal rights. Others decide to become vegetarian for environmental reasons, as livestock production increases greenhouse gas emissions, contributes to climate change, and requires large amounts of water, energy and natural resources.

The most common types of a vegetarian diet include:

Lacto-ovo-vegetarian diet: Eliminates meat, fish, and poultry but allows eggs and dairy products.

Lacto-vegetarian diet: Eliminates meat, fish, poultry, and eggs but allows dairy products.

Ovo-vegetarian diet: Eliminates meat, fish, poultry, and dairy products but allows eggs.

Pescatarian diet: Eliminates meat and poultry but allows fish and sometimes eggs and dairy products.

Vegan diet: Eliminates meat, fish, poultry, eggs, and dairy products, as well as other animal-derived products, such as honey.

Flexitarian diet: A mostly vegetarian diet that incorporates occasional meat, fish, or poultry.

Health Benefits

Vegetarian diets are associated with several health benefits.

Studies show that vegetarians tend to have better diet quality than meat-eaters and a higher intake of important nutrients like fiber, vitamin C, vitamin E, and magnesium.

 May Enhance Weight Loss

 Switching to a vegetarian diet can be an effective strategy if you’re looking to lose weight. One review of 12 studies noted that vegetarians, on average, experienced 4.5 more pounds (2 kg) of weight loss over 18 weeks than non-vegetarians. Similarly, a six-month study in 74 people with type 2 diabetes demonstrated that vegetarian diets were nearly twice as effective at reducing body weight as low-calorie diets. Plus, a study in nearly 61,000 adults showed that vegetarians tend to have a lower body mass index (BMI) than omnivores — BMI being a measurement of body fat based on height and weight.

 May Reduce Cancer Risk

 Some research suggests that a vegetarian diet may be linked to a lower risk of cancer including those of the breast, colon, rectum, and stomach. However, current research is limited to observational studies, which cannot prove a cause-and-effect relationship. Keep in mind that some studies have turned up inconsistent findings. Therefore, more research is needed to understand how vegetarianism may impact cancer risk.

 May Stabilize Blood Sugar

Several studies indicate that vegetarian diets may help maintain healthy blood sugar levels. For instance, one review of six studies linked vegetarianism to improved blood sugar control in people with type 2 diabetes. Vegetarian diets may also prevent diabetes by stabilizing blood sugar levels in the long term. According to one study in 2,918 people, switching from a non-vegetarian to a vegetarian diet was associated with a 53% reduced risk of diabetes over an average of five years.

 Promotes Heart Health

Vegetarian diets reduce several heart disease risk factors to help keep your heart healthy and strong. In a recent study, 118 people found that a low-calorie vegetarian diet was more effective at reducing “bad” LDL cholesterol than a Mediterranean diet. Other research indicates that vegetarianism may be associated with lower blood pressure levels. High blood pressure is another key risk factor for heart disease .

Foods to Eat

A vegetarian diet should include a diverse mix of fruits, vegetables, grains, healthy fats, and proteins. To replace the protein provided by meat in your diet, include a variety of protein-rich plant foods like nuts, seeds, legumes, tempeh, tofu, and seitan. If you follow a lacto-ovo-vegetarian diet, eggs and dairy can also boost your protein intake. Eating nutrient-dense whole foods like fruits, vegetables, and whole grains will supply a range of important vitamins and minerals to fill in any nutritional gaps in your diet.

A few healthy foods to eat on a vegetarian diet are:

Fruits: Apples, bananas, berries, oranges, melons, pears, peaches

Vegetables: Leafy greens, asparagus, broccoli, tomatoes, carrots

Grains: Quinoa, barley, buckwheat, rice, oats

Legumes: Lentils, beans, peas, chickpeas.

Nuts: Almonds, walnuts, cashews, chestnuts

Seeds: Flaxseeds, chia, and hemp seeds

Healthy fats: Coconut oil, olive oil, avocados

Proteins: Tempeh, tofu, seitan, natto, nutritional yeast, spirulina, eggs, dairy products

Foods to Avoid

Lacto-Ovo vegetarianism, the most common type of vegetarian diet, involves eliminating all meat, poultry, and fish. Other types of vegetarians may also avoid foods like eggs and dairy. A vegan diet is the most restrictive form of vegetarianism because it bars meat, poultry, fish, eggs, dairy, and any other animal products.

Depending on your needs and preferences, you may have to avoid the following foods on a vegetarian diet:

Meat: Beef, veal, and pork

Poultry: Chicken and turkey

Fish and shellfish: This restriction does not apply to pescatarians.

Meat-based ingredients: Gelatin, lard, carmine, isinglass, oleic acid, and suet

Eggs: This restriction applies to vegans and lacto-vegetarians.

Dairy products: This restriction on milk, yogurt, and cheese applies to vegans and ovo-vegetarians.

Other animal products: Vegans may choose to avoid honey, beeswax, and pollen.

Meal plan for a week:

Monday

Breakfast: Oatmeal with fruit and flaxseeds

Lunch: Grilled veggie and hummus wrap with sweet potato fries

Dinner: Tofu sandwich with cabbage slaw

Tuesday

Breakfast: Scrambled eggs with tomatoes, garlic and mushrooms

Lunch: Zucchini with other veggies and  tomato soup

Dinner: Chickpea curry with basmati rice

Wednesday

Breakfast: Greek yogurt with chia seeds and berries

Lunch: Salad of tomatoes, cucumber, and feta with spiced lentil soup

Dinner: Eggplant parmesan with a side salad

Thursday

Breakfast: Tofu scramble with sautéed peppers, onions, and spinach

Lunch: Burrito bowl with brown rice, beans, avocado,     salsa, and veggies

Dinner: Vegetable paella with a side salad

Friday

Breakfast: Whole-wheat toast with avocado

Lunch: Marinated tofu pita pocket with Greek salad

Dinner: Quinoa-black-bean with zucchini noodles

Saturday

Breakfast: Smoothie of kale, berries, bananas, peanut butter, and almond milk

Lunch: Red lentil veggie burger with avocado salad

Dinner: Lentil Soup

Sunday

Breakfast: Kale and sweet potato 

Lunch: Bell peppers stuffed with zucchini fritters

Dinner: Black bean tacos with  cauliflower rice

Summarizing:

A balanced vegetarian diet with nutritious foods like produce, grains, healthy fats and plant-based protein may offer several benefits, but it may increase your risk of nutritional deficiencies if poorly planned.

I tried to put all the basic nutrition needed for a body like vitamins, carbohydrates, protein, fats, iron, and others in my diet plan. My regular diet is very irregular and unhealthy mostly junk and eating at one time sometimes make you happen to eat more which causes weight gain. My usual meals were from outside only like McDonalds, Tim Hortons, Osmos, Wendy’s, Pizza Pizza. So basically all the junk and anytime, meals were never scheduled. Well after following this diet for a week, it was refreshing! I was more energetic at work, also more attentive. I felt good about my body like what I am eating. It was a sufficient meal for a day and there was no overheating. I was not even hungry in between and in each meal I was full. I would for sure continue it and maybe can change after a month or so. It was a great experience.

References:

·       Health hq: Becoming a vegetarian. (n.d.). Retrieved April 16, 2021, from http://healthhq.world/issue-sections/fitness-wellbeing/healthy-diet-vegetarianism/becoming-a-vegetarian/

·       Vegetarian diet: How to get the best nutrition. (2020, August 20). Mayo Clinic. https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/vegetarian-diet/art-20046446?reDate=16042021

·       Vegetarian diet: Benefits, risks, and tips. (n.d.). Retrieved April 16, 2021, from https://www.medicalnewstoday.com/articles/8749

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Zero Calorie Foods For Weight Loss

0 % calorie foods for fat loss!everything in Zero Calorie Foods For Weight Loss,What does that actually mean? Do I have to consume salad all day time!? Absolutely not!

What would make a food “no calories?”

The basic principle of zero calorie foods is that the human body will burn more calories metabolizing and cooking the meals than the calories from fat the food contains.This is a method called thermogenesis, and it is how your body system heats itself up.

So it does not mean that the meals literally contains 0 % calories. It does consist of some calories, but the body melts away off more calories from fat eating and absorbing the food than the meals itself contains.Zero Calorie Foods For Weight Loss

Great, right?

So try to make sure you add more of these food to your diet any opportunity you get! They will keep you away from calorie consumption and still fill you up.The absolutely no calorie food for weight loss were chosen based on two requirements:

The 1st was that they must be whole of nutrients like vitamin supplements and anti-oxidants for your health. The second of all is that they need to be under 95 calories per One particular cup serving. So, no, coke actually zero does NOT REALLY count. Neither of them does any specific other food packed up with unnatural sugar in purchase to fly below the radar as “absolutely no calories.”

Apples

Apples are one of the natural fruits on the planet, containing anti-oxidants, vitamins, minerals, and even pectin (which has been lately shown to decrease hunger). Consuming an apple can be a wonderful snack between lunch and dinner mainly because it will keep the body full while offering a small energy increase. This is also an essential food found in the Six natural appetite sedatives for weight loss.

Calories per cup – 56 k/cal

Broccoli

Broccoli is a well-known super food with the capability to reduce the risk of cancers, raise vitamin supplements D, C and K, offer healthful fiber, and it even consists of a small quantity of proteins. Acquiring Vitamin supplements D is very essential because over 72% of persons are lacking. Our favorite manufacturer is Nature wise, which generates the maximum quality organic and natural non-GMO vitamin supplements D complement on the market at this time. Broccoli also gives the unique benefits of decreasing inflammation, supporting with stress, and cleansing the body. Broccoli is best prepared steamed, blanched, or roasting and can be combined with a range of foods!

Calories per cup – 31 k/cal

Asparagus

Asparagus is the other of our zero calorie foods, is often combined with a variety of foods, and has size able health benefits. Made up of high amounts of vitamin K,  copper, fiber, and vitamin supplements B 1, it is a nutrient-dense food with effective health features. Barbecuing and very hot asparagus are well-known options, but it can also be improved upon raw to a salad!

Calories per cup – 26 k/cal

Watermelon

Watermelon is a delightful, low-calorie treat that can be appreciated without the sense of guilt. Not only is it in a natural way sweet, but it consists of many anti-oxidants and is low in calories. Make sure that one or Two cups worth does not turn into a DOZE. A tactical way to eat melon is to save it for after your evening meal for a healthy dessert.

Calories per cup – 46 k/cal

Cucumber

Cucumbers are a delightful nutrient giant. They consists of polyphenols that decrease the rates of cancer and can help control stress amounts because they contain adjustable B vitamins (B1, B5, B7, Biotin). Because cucumbers generally consist of drinking water and fiber, they also offer support to the whole digestive health. Throw them on a scrumptious low-cal salad or enjoy them in a stimulating glass of cucumber water!

Calories per cup – 17 k/cal

Oranges

Oranges are regarded for developing lots of vitamin C, fiber, B vitamins, vitamin A, and calcium mineral. This is an additional great option if you are at function or just looking for a speedy snack to kill your needs. They have also been demonstrated to lower the risk of heart unwellness, malady because of their plus of potassium to a diet. Consuming oranges will support keep a low caloric load for the day of the week and keep you healthy and balanced and happy.

Calories per cup – 84 k/cal

Celery

Celery has long been lately touted as a 0 % calorie food. It is a great source of vitamin K and liquid, so it can be filling up. However, there is an apparent problem with this food: It has practically no taste. People tend to add almond butter or cream contents to this snack, which runs up the calorie count up. To take full advantage of the benefits, eat celery with your food in soups or in your oriental smoothies.

Calories per cup – 18 k/cal

Lemons

People would not be seated around the dinner table providing lemons as an appetizer any time soon, but this food packs a effective punch and should be increased to your healthy meals. They are a wonderful source of vitamin C and do miracles for your liver organ and digestive system. Add them to any meals to zest up the flavour, or squash them in a glass of a lemon wedge water for a quick detoxification. Lemons also include a surplus of anti-oxidants and almost no calories.

Calories per cup – 60 k/cal

Sugar Snap Peas

These very little guys are large in fiber, vitamin A, vitamin K, vitamin B, and many additional minerals the body requirements. If producing a healthy stir-fry or are searching to try a new healthy and balanced snack, give them a try! Cook them in the cookware or on the oven, and add a very little salt to flavor!

Calories per cup – 40 k/cal

Tomatoes

Tomatoes have our no calorie foods, and they are amongst the most healthful foods on the world. They consist of large amounts of vitamin supplements C and other anti-oxidants, but they are best known for their high focus of lycopene. Lycopene offers been lately frequently shown to battle cancer and keep off heart and soul disease. This food creates a great companion to your green salads or even a delightful pico recipe.

Calories per cup – 32 k/cal

Kale

There’s basically no better way to declare it: Eat. More. Kale. It is regarded as one of the most nutrient-dense food products on the world and contains high quantities of vitamin A, vitamin K, vitamin C, anti-oxidants, and has been demonstrated to lower cholesterol. The best ways to take in more kale are throughout green smoothies, adding them to green salads, or by producing kale chips!

Calories per cup – 38 k/cal

Grapefruit

Grapefruits are often connected with dieting and have long been lately promoted as an extremely healthy breakfast item. They are packed with vitamins and are low in calories, but they genuinely shine from their large quantity of anti-aging anti-oxidants.

Calories per cup – 97 k/cal

Onions

Onions are a scrumptious and flavorful addition to any dish. They have been demonstrated to have cardiovascular system benefits, support bone tissues, lower swelling, and lower your problem of certain cancers. They can be consumed raw in green salads or cooked in a range of different ways to help with excess weight loss goals.

Calories per cup – 46 k/cal

Carrots

Carrots are not routinely known for being low in calorie consumption, but they are. They are known to protect vision, but they also have a lot of anti-oxidants and are a organic diuretic. This helps with digestive function and keeping the whole body natural irritation in check. Carrots can be applied to green salads, served prepared with your main dish, or can be applied as a stand-alone snack food making them an amazingly adaptable low-calorie food!

Calories per cup – 53 k/cal

Zucchini

This is a wonderful side dish, but it can also help to make a killer gluten-free alternative for pasta. They offer a plentiful source of magnesium (mg), fiber, and fol ate in your food intake. They also consist of lute in and zeaxan thin, which are effective nutrients that battle off many varieties of cancer.

Calories per cup – 21 k/cal

Cauliflower

Another wonderful side dish with a comparable shape and regularity to broccoli is cauliflower. It supplies many anti-oxidants and anti-inflammatory benefits from its wealthy stores of Vitamins K and C. The best way to cook this vegetable is to eat it raw or gently steam it as a side dish prior to serving. It is a great low-calorie mix-up from the common green veggies and will offer you with a diverse variety of nutrition and rewards.

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HOW TO REDUCE FOOD WASTE + BEST ZERO-WASTE RECIPES 1. Store Food Properly This is an essential first step to reducing food waste at home. Refrigerators have different temperatures in different spots and because of this, some places are better to store your produce than others. As well, some things are better stored outside the fridge for maximum freshness. Storing food properly will help your food remain fresh and last longer, which means you’re not going to end up with mouldy berries or limp carrots. For non-produce foods, here are some quick tips to reduce food waste: - Store nuts and seeds in the fridge or freezer so they don’t go rancid - Store omega-3 oils in the fridge to preserve freshness - Store nut and seed flours in the fridge - Keep grains and beans/legumes in clean, sealed containers - Place meat in the bottom drawer of the fridge, where it won’t potentially leak onto other foods - Freeze homemade nut milks and remove as you need them (homemade dairy-free milk can go rancid after only a couple of days) - Keep eggs in the main part of the refrigerator, rather than in the door 2. Organize Your Fridge and Pantry Take stock of your fridge and culinary nutrition pantry on a regular basis so you know what you have (so you don’t purchase duplicate items), as well as what needs to be used sooner rather than later. Clean your fridge regularly, as dirt, residues and shrivelled stems can affect the freshness of new items. 3. Shop with a Plan How many times have you been enticed by a bright, fragrant fruit or vegetable and ended up tossing it because you could never figure out what to do with it? Plan your meals, make a list and take it with you to the grocery store or market. If you’d like to leave some room for what’s locally available, you can make a skeletal menu plan that allows for variation, for example ‘hummus with vegetable of choice’ or ‘salmon patties with whatever dark leafy greens look the freshest’. 4. Buy Local Purchase food that is in season and grown close to where you live. This is going to be cheaper and you’ll end up with less waste because food will be fresher, having travelled fewer days to get to your plate. If you shop at local farmers’ markets, items are often picked the day before or even the morning of market day, which means they will last longer in your fridge if stored properly. 5. Buy What You Need If there is a sale on tomatoes, will you be able to eat all of them before they go off? Or prep and cook them into something that can be stored and frozen for later? Bulk shopping is only cost-effective and convenient if you actually end up using everything you buy. If you find that you’re throwing out food, even if it’s a small-ish amount, you’re losing cash. 6. Assess Best Before Dates Very few foods have a true expiry date. Most labels will have a ‘best before’; this indicates the date after which a food may lose its freshness, nutritional value, or taste. You may also see voluntary terms like: - ‘prepared on’ - ‘use by’ - ‘freeze by’ - ‘sell by’ You can learn more about date labelling here, and begin to use your senses – sight, taste, smell, touch – to assess your foods. 7. Be Smart When Buying in Bulk A good deal is only a good deal if you’ll end up eating what you buy. Of course, there are certain times of the year when you’ll want to take advantage of an abundance of produce (oh hi berries and tomatoes), so make a plan to ensure you can enjoy your bounty without excess waste. 8. Creatively Repurpose Leftovers We have no problems with leftovers and will happily eat bowls of chilli or creamy pumpkin noodles for three lunches in a row. If you’re not into leftovers, think of ways you can creatively repurpose and reuse leftover food, such as creating a recipe-free dinner bowl, using leftover turkey in pot pie, crumbling a burger over a salad, or shoving chilli into a taco with salsa and guac. 9. Start a Cooking Cooperative Enjoy the benefits of healthy meals with less cooking by starting a neighbourhood cooking cooperative. When cooking, you can reduce food waste by only buying what you need to make your recipe contribution for the week, then make a plan to consume what you collect on sharing day. 10. Explore ‘Root to Stem’ and ‘Nose to Tail’ Cooking Animal production and consumption can be even more wasteful, as we view certain parts of the animal as ‘good’ to eat while other parts are ‘gross’. Many other cultures around the world use all parts of the animal and this not only reduces food waste, but adds nutrition and flavour. 11. Save Almond Pulp When whipping up batches of homemade nut or seed milk, save the pulp in the freezer. When you’ve got a full jar, make a variety of almond pulp recipes. 12. Use Broccoli Stems/Stalks Yep, they taste like broccoli too! Save them for stock, or chop them up for soups, stews or as a side dish. If you’re blending your stalks, you don’t need to peel them. If you’re eating them chopped into chunks, you may want to peel them as the outside of the stalk can be tough and fibrous. 13. Use Beet Greens, Radish Greens, Turnip Greens and Carrot Tops Don’t toss these nutritious greens into the compost or trash! Incorporate them into your cooking instead. Since they can be bitter, you may not want to eat them raw – but they work wonderfully when cooked, or when paired with acidity, salt and a pinch of sweetness in a pesto recipe. 14. Save Scraps for Broth Keep a large bag or container in your freezer with veggie scraps for broth. Onion and garlic ends, carrot and celery ends, vegetable peelings, mushroom stems, leftover herbs, zucchini ends – use it all! When your bag is full, put the contents into a pot, slow cooker or Instant Pot with water to make broth. 15. Use Stems of Dark Leafy Greens After you strip the leaves off of dark leafy greens like kale, Swiss chard or collards, use the stems for cooking or juice them. 16. Zest Lemons and Limes Citrus zest is packed with flavour, along with Vitamin C and flavonoids that have anti-cancer properties. Zest your lemons and limes and freeze the zest for later, or dehydrate it for a fantastic condiment. 17. Freeze Herbs in Olive Oil Sometimes you simply can’t get through a bunch of parsley. Finely chop your herbs, place them in an ice cube tray and then pour olive oil over top. This would also be great with homemade ghee! 18. Roast Squash Seeds as a Snack After you scoop out your winter squash, rinse the seeds and either dehydrate or roast them with spices for a tasty, homemade snack. 19. Use Carcasses for Broth Roast a chicken last night for dinner? Use the rest of it to make a rich, health-promoting broth. 20. Leave Skins on Veggies and Fruits Many veggies and fruits don’t need to be peeled – this reduces food waste and also saves you the trouble of peeling! Don’t bother peeling your carrots, potatoes, apples, plums, delicata squash, cucumbers, etc. If you’re eating the peel, we recommend buying organic as many peels can have pesticide residues. 21. Learn to Preserve Canning, fermenting, freezing and dehydrating are just a few of the preservation methods that can help your food last longer and reduce food waste. 22. When All Else Fails, Compost! If you’re unable to use food or it spoils, toss it into the compost instead of the trash if possible. ------ Visit our website: https://zerowasteinitiative.com/ Source: Internet 🌳 Zero Waste Initiative - Less Trash More Life ! 🌏 Let's Save The World While There's Still Time !

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Nature’s Method CBD Oil UK – Price, Side Effects, Free Trial and Where to Buy ?

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