FAST is an important acronym associated with stroke. It is a checklist of the most common warning signs, so when any of these signs are present, it is necessary to seek emergency treatment.
F-ace: Can the person smile? Is his or her eye or mouth drooping? Does one side of the face droop?
A-rm: Can the person raise both arms? Does one arm drift downwards?
S-peech: Can the person speak clearly and understand what you say? Is his or her speech slurred or strange?
T-IME: If the answer is yes to any of these questions, it’s time to call 995 and get the person to a hospital.
How do you know if someone is having a stroke?
Yahoo News Singapore Anjana Motihar Chandra
Contributor
Yahoo News SingaporeFebruary 15, 2017
Getty Images.
More
Stroke, a condition in which blood flow to the brain is interrupted, is one of the leading causes of death in Singapore. In many cases, loss of life could be avoided if the people around the sufferer were able to recognise the symptoms. Here’s how:
FAST is an important acronym associated with stroke. It is a checklist of the most common warning signs, so when any of these signs are present, it is necessary to seek emergency treatment.
F-ace: Can the person smile? Is his or her eye or mouth drooping? Does one side of the face droop?
A-rm: Can the person raise both arms? Does one arm drift downwards?
S-peech: Can the person speak clearly and understand what you say? Is his or her speech slurred or strange?
T-IME: If the answer is yes to any of these questions, it’s time to call 995 and get the person to a hospital.
“Having a single symptom means a 66-per cent certainty of stroke, while having all three means it is 88 per cent certain,” says Dr Tu Tian Ming, a consultant in the department of neurology at the National Neuroscience Institute (NNI) of Singapore. “Having early access to emergency hospital care may help to reduce the disability caused by stroke.”
Other symptoms of stroke are:
Sudden weakness or numbness on one side of the body
Sudden confusion or difficulty in comprehension
Sudden difficulty or unsteadiness in walking
Sudden difficulty in swallowing
Sudden severe dizziness, loss of balance or coordination
Sudden severe headache with no apparent cause https://sg.news.yahoo.com/how-do-you-know-if-someone-is-having-a-stroke-075333958.html How do you know if someone is having a stroke?
Yahoo News Singapore Anjana Motihar Chandra
Contributor
Yahoo News SingaporeFebruary 15, 2017
Getty Images.
More
Stroke, a condition in which blood flow to the brain is interrupted, is one of the leading causes of death in Singapore. In many cases, loss of life could be avoided if the people around the sufferer were able to recognise the symptoms. Here’s how:
FAST is an important acronym associated with stroke. It is a checklist of the most common warning signs, so when any of these signs are present, it is necessary to seek emergency treatment.
F-ace: Can the person smile? Is his or her eye or mouth drooping? Does one side of the face droop?
A-rm: Can the person raise both arms? Does one arm drift downwards?
S-peech: Can the person speak clearly and understand what you say? Is his or her speech slurred or strange?
T-IME: If the answer is yes to any of these questions, it’s time to call 995 and get the person to a hospital.
“Having a single symptom means a 66-per cent certainty of stroke, while having all three means it is 88 per cent certain,” says Dr Tu Tian Ming, a consultant in the department of neurology at the National Neuroscience Institute (NNI) of Singapore. “Having early access to emergency hospital care may help to reduce the disability caused by stroke.”
Other symptoms of stroke are:
Sudden weakness or numbness on one side of the body
Sudden confusion or difficulty in comprehension
Sudden difficulty or unsteadiness in walking
Sudden difficulty in swallowing
Sudden severe dizziness, loss of balance or coordination
Sudden severe headache with no apparent cause
Different types of stroke
A stroke occurs when part of the brain gets damaged due to an interruption in its blood supply. This interruption could be because of a blockage or a leak in a blood vessel. When brain cells don’t receive essential oxygen and nutrients, they die. Delayed treatment, even for a few minutes, can cause millions of brain cells to die.
“Stroke symptoms depend on the size and location of the damaged area,” says Dr Tu.
There are two main types of stroke – ischaemic and haemorrhagic. In ischaemic stroke, which is the most common, the blood supply is affected due to a narrowing or blockage in a blood vessel. In haemorrhagic stroke, a blood vessel bursts or develops a leak.
A transient ischemic attack (TIA) is known as a mini-stroke because there is a temporary disruption to the blood supply to the brain. TIA symptoms are similar to stroke symptoms and usually disappear after a few minutes. However, TIA should not be ignored since it could be a warning sign of a full-blown stroke.
”A stroke is an emergency and the outcome depends on how soon the appropriate treatment is started,” stresses Dr Tu.
CALCIUM
According to Dr. Bernard Jensen, one of the main functions of a fever “is to pull ionizable calcium out of the bones and draw it into the blood where it is useful for fighting infections.” (source) The process may be part of what makes us feel achy, and some care providers suggest giving the body what it needs without requiring it to withdraw from “the bank.” Some expert believe that calcium works with the fever to make it more effective, which may reduce illness duration. One small study of patients with dengue fever did find that supplementation with calcium and vitamin D (which assists with calcium absorption) reduced the duration and overall symptoms of the illness. Calcium is best obtained from food, but it can also be obtained through supplements. Calcium citrate malate and calcium orotate are though to be two of the most bioavailable forms. (Vitamin D may also be helpful for increasing absorption) APPLE CIDER VINEGAR
What happens if/when we feel it’s time to try to bring the fever down? Apple cider vinegar is an old remedy used by grandmothers and great-grandmothers that is thought to “draw out” the fever – people still swear by it! Soak a couple washcloths in diluted apple cider vinegar (1 part vinegar and 2 parts water), then place them on the forehead and tummy, or add a cup to a warm bath. Some people also soak a cloth in and wrap it around the soles of the patient’s feet. A cold bath can shock the body into trying to raise the internal thermostat even more, but a warm to extra warm bath (depending on comfort level) may be helpful, especially when a cup of apple cider vinegar is mixed in. BONE BROTH
It seems that Grandma was right after all – chicken soup is good for more than just the soul. Though some have thought that the comfort associated with chicken soup was a placebo effect, research published in CHEST: The Joural of the American College of Chest Physicians, suggests that “chicken soup may contain a number of substances with beneficial medicinal activity.”
Several components of broth are thought to be beneficial, but the one that has been most studies is cartilage. In Nourishing Broth, Sally Fallon Morell and Dr. Kaayla Daniel detail research which suggests that cartilage supports healthy immune function by “stimulating just about every time of white blood cell the body needs to mount a strong defense against unwanted microbes.” Of course, it’s also rich in bioavailable calcium, which as I just mentioned is likely to be beneficial as well.
If you’re not sure where to start, here’s an easy tutorial on making bone broth in a slow cooker. http://www.mommypotamus.com/how-to-make-bone-broth/ First up, how to make bone broth.
BENEFITS OF BONE BROTH
Okay maybe not magical, but it’s pretty amazing stuff. It contains:
The “spark plugs” you need to function: Minerals activate enzymatic processes needed to function well. Bone broth contains calcium, magnesium, phosphorus, silicon, sulfur and trace minerals in easily assimilated form.
Nutrients that keep you moving, pain-free: Specifically, I’m talking about glucosamine and chondroitin, which support joint function. (You can often find expensive supplements featuring these two nutrients at health food stores) (source)
Anti-aging components: Gelatin supports healthy digestion and strengthens hair, skin and nails. It also nourishes connective tissues, which helps to prevent premature skin sagging and cellulite. Broth also contains the amino acid proline, which is necessary for the production of collagen.
Detoxification support: The amino acid glycine helps the liver with detoxification. Glycine is also essential for the production of glutathione, a powerful antioxidant that helps prevent premature aging
It’s budget-friendly, too. Not only is it inexpensive to make, regular consumption may reduce the amount of meat you need to consume for optimal health. (source)
QUICK TIP: HOW I FREEZE BROTH WITHOUT BREAKING MY JARS
It’s weird but true – water is one of the only substances that actually expands when frozen. I finally realized this after my billionth jar of precious golden liquid broke in the freezer.
Fortunately, I’ve discovered a method that keeps my jars from cracking, so I thought I’d pass it along. After straining the broth, I pour it into wide-mouth mason jars and leave a 1.5 inch (or more) gap at the top of the jar. That way when the liquid expands slightly and the glass contracts slightly, there’s a little “give.” Oh, and I avoid putting hot jars of broth in the freezer. They always go in the fridge to cool before getting transferred. Hope this works for you as well!
WHAT KINDS OF BONES SHOULD I USE?
Bones from industrially produced bones can contain hormones and other unwanted residues. For that reason, I recommend sourcing bones from healthy, pasture raised animals and wild-caught fish.
5.0 from 6 reviews
How To Make Bone Broth In A Slow Cooker
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For this recipe you will need: 8 quart slow cooker, mesh strainer
Author: Mommypotamus
INGREDIENTS
1 - 1.5 pounds of chicken, beef, lamb or fish bones
1 small onion, peeled and roughly chopped
2-3 carrots, chopped
1 stalk celery
1 ½ teaspoons unrefined sea salt, or more to taste (where to buy unrefined sea salt)
1 tablespoon vinegar for chicken bones, 1 tablespoon + 1.5 teaspoons for fish, 2 for beef (I use apple cider vinegar)
enough water to cover the bones
½ teaspoon peppercorns, optional
2 chicken feet, optional (Yours will probably come prepared, but if now here's how to do it yourself)
INSTRUCTIONS
Place one pound of chicken bones in a slow cooker with veggies, salt and peppercorns.
Pour in enough filtered water to cover the chicken.
Add 1 ½ teaspoons apple cider vinegar
Turn slow cooker on low and cook for the recommended amount of time:
Chicken bones: 8-24 hours
Beef bones: 8-72 hours
Fish bones: 6-24 hours
When desired, strain the broth and discard the bones, vegetables and peppercorns. Pour broth into jars and store in the fridge. If you would like to freeze your broth, see my note at the end for how to freeze in jars.
NOTES
This recipe, which is adapted from one found in Nourishing Traditions, can easily be doubled if you have more bones on hand. I usually only have one pound because I make it immediately following a roast chicken dinner.
If you're using meaty beef bones you'll want to roast them in the oven at 350F for about half an hour before starting with step #1. It does wonders for the flavor.
Bone broth contains anti-aging components, "spark plug" minerals you need to function, and components needed for detoxification. Great video tutorial on a quick and easy way to make it.
5.0 from 6 reviews
How To Make Bone Broth On The Stove
PRINT
For this recipe you will need: large stock pot, mesh strainer
Author: Mommypotamus
INGREDIENTS
2 - 2.5 pounds of chicken, beef, lamb or fish bones
1 - 1.5 large onions, peeled and roughly chopped
3-4 carrots, chopped
2 stalks celery
1 tablespoon unrefined sea salt, or more to taste (where to buy unrefined sea salt)
2 tablespoons vinegar for chicken bones, 3 tablespoons for fish, ¼ cup for beef (I use apple cider vinegar)
enough water to cover the bones
1 teaspoon peppercorns, optional
2 chicken feet, optional (Yours will probably come prepared, but if now here's how to do it yourself)
INSTRUCTIONS
Place bones in your stock pot
Add onion, carrots, celery, salt and peppercorns.
Pour enough water in the pot to cover everything
Add vinegar and let stand for 30-40 minutes
Bring to a boil and then reduce to a low simmer for the recommended amount of time:
Chicken bones: 8-24 hours
Beef bones: 8-72 hours
Fish bones: 6-24 hours
Remove any foam/scum that rises to the top with a spoon. I rarely have very much to scoop so I do this once at the most, but if notice a significant amount you'll want to continue to skim it off every half hour or so for the first couple of hours.
NOTES
This recipe, which is adapted from one found in Nourishing Traditions, can easily be doubled if desired.
If you're using meaty beef bones you'll want to roast them in the oven at 350F for about half an hour before starting with step #1. It does wonders for the flavor.
DO YOU HAVE A FAVORITE TIP OR RECIPE FOR MAKING BONE BROTH?
Please share it in the comments! I’d also love to hear what you’d like to see covered in this series.
Bone broth contains anti-aging components, "spark plug" minerals you need to function, and components needed for detoxification. Great video tutorial on a quick and easy way to make it.
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What Do Your Food Cravings Reveal?
By Tania Melkonian - June 29, 2012 0 458
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What Do Your Food Cravings Reveal?
What Do Your Food Cravings Reveal?
As a Chef and human, my relationship with food is complex and varied. In one instance, food is my instrument. As a kind of artist, food feeds my professional and inspirational needs and as such must remain a little elusive, revealing itself part by part and always a bit discoverable. As a human, I receive food best when it is fully understood as an ingredient, as fuel or as nourishment. Lately, I have been feeling a sense of moderation and acceptance that seems, fortunately, to extend to all branches of life – including of course to food.
So, after weeks of feeling this equanimity of appetite and having relegated ‘Muse Food’ to its rightful place and ‘Purposeful Food’ to its role, I was recently surprised. I returned home from a disconcerting experience feeling ravenous. It wasn’t until after a few forkfuls that I realized I was eating, not because of any real hunger, but because I was upset. With the absence of anyone to talk to about my sudden destabilization, I had turned to food.
More and more, we are embracing the idea of food as medicine. We step lightly doing research, reading informative blogs and exchanging information. We are cautious. We are hopeful. We are prepared. But food as medication? Here, we act recklessly and largely alone. Why do we eat to tranquilize our strife? What is the underlying drive that motivates us to use this alternative to properly metabolizing our emotions?
John Covey says in his book, Food, Morals and Meaning: The Pleasure and Anxiety of Eating1, that centuries of learned behavior equating food with sin is the cause. As with the Ancient Greeks or early Christian crusaders, the idea developed that the pleasures derived from food – as with those from sex – undermine a more rational and reasoned approach2. This philosophy gave food a bit of a prohibitive element. And we certainly don’t need the Ancient Greeks – helpful though they may have been in building the foundations of modern government and public markets – to tell us that rendering anything forbidden makes it all the more compelling.
Biran Wansink purports that we have entrenched a behavior that responds to difficult feelings with food.3 If, for example, we continually give a child candy when he is sad, he learns to push that feeling out of the way and be soothed by the candy. He never learns to confront the sadness. All these theories combine to form a reasonably sound explanation of emotional eating. Giving food a seat of power in the middle of our primitive ‘id’ selves clouds our way to truly experiencing food for its rightful objectives: pleasure, community and medicine.
Linda Spangle, author of Life is Hard; Food is Easy4 has a particular view of emotional eating and believes it can be categorized. Head hunger, she says, stems from an intellectual source such as a feeling of frustration or stress. Those folks, she claims, crave chewy or crunchy food; food that requires the heavy participation of teeth and crunching down. So, as it turns out, a nut is never just a nut. It’s a powerhouse of vitamin B and manganese.
Or, it’s your boss’s head anthropomorphized and embedded in your chocolate-walnut brownie. You thought you just wanted dessert. But really, you were feeling intensely misunderstood and needed to dissolve those feelings in an assertive, jaw-engaging, tooth-mobilizing act of vindication of self!
Spangle sites another example of a specific channel of emotional eating. While ‘head hunger’ is noetic in origin, ‘heart hunger’ is poetic in origin. The head hungry know what they need to do – redirect frustration to a bag of potato chips. The heart hungry, on the other hand, are sad, lonely or depressed. They don’t have as clear a sense of what they need, says, Spangle. They just know something is missing. Enter: comfort food. Food that is associated with simpler times takes center stage and center stomach. Filling that abyss of whatever we are missing with food of a hearty, heavy, dense nature becomes an urgent and singular objective.
The frightening synopsis: Centuries of mystifying food makes us feel guilty for wanting it or enjoying it. Piled on top of that, we are driven to momentary despair with upset or consternation, and with a subconscious but persistent regard for ‘convenience’, we end up acting completely out of ourselves in a panicked attempt to medicate. Impatient, we invariably grab the crunchy, chewy chocolate chip cookies rather than firing up the barbecue and grilling ourselves up a delicious, omega-3 packed, umami sheathed trout!
So, how do we get our personal food power back? Despite its patency and presence in every self-help or weight loss book, it bears repeating: acknowledge the feelings. Duh. But as a foodie, liberated – not trapped – by food, go one step further. First, back away from the mashed potatoes…slowly. Then simply decide that if crunchy or creamy or homey is what you want, that is what you shall have. If you seek the comfort and coziness, seek it mindfully, on your own terms in food that you – not your reptilian, visceral self – desires.
THE RECIPE SECTION
In this series, I offer recipes that you can name yourself. Amend them to suit your dietary predilections and enjoy. I do urge you to preserve the essence of the recipe, however, and promise that doing so will augment the deliciousness….a lot.
Fried goodness for the heart, head and legitimately hungry
Ok, these are not quick but you can make literally thousands of them and keep them in the freezer for quick access in times of trouble. The yield for the below quantities is considerably less than 1000…..about 24.
The key to success is to keep the ingredients dry: squeeze excess water out of zucchini and onions. Combine the following 4 zucchinis (grated), 2 onions (grated), lots of dill (pulled off the stalk and chopped finely); 3 eggs, cumin, salt and pepper; 1 cup of crumbled feta or goat’s cheese. Warm enough oil in a shallow sautee pan to make a little lake in there about 2 inches deep. Olive oil tastes best but if you are skittish about smoke points, use a saturated oil like coconut or palm.
Don’t even think about putting anything in that pan until your oil reaches 350 (if you don’t have a thermometer drop ONE tiny drop of water on the oil and step away. If the drop dances, your oil is ready) . Now add 1/2 cup of the flour of your choice and stir. Without crowding the pan, add spoonfuls of the batter into oil and fry until it looks appetizing. This quantity should provide a basic prescription to address stress associated with: two traffic jams + 1 missed deadline OR 1 argument with spouse and 3 sub-standard service experiences OR three consecutive days of missed commuter train connection and one cranky toddler. For a tax audits or bad break-ups, add more cheese.
1,2. Coveney, John; Food, Morals & Meaning: The Pleasure and Anxiety of Eating; Routledge; London; 2000
3. Wansink, Brian Mindless Eating; Bantam Dell, New York; 2006
4. Linda Spangle, RN, MA, Life is Hard, Food is Easy: The 5-Step Plan to Overcome Emotional Eating and Lose Weight on Any Diet; LifeLine Press; Washington; 2003
Article Source: GreenMedInfo
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What Do Your Food Cravings Reveal?
By Tania Melkonian - June 29, 2012 0 458
Share on Facebook Tweet on Twitter
What Do Your Food Cravings Reveal?
What Do Your Food Cravings Reveal?
As a Chef and human, my relationship with food is complex and varied. In one instance, food is my instrument. As a kind of artist, food feeds my professional and inspirational needs and as such must remain a little elusive, revealing itself part by part and always a bit discoverable. As a human, I receive food best when it is fully understood as an ingredient, as fuel or as nourishment. Lately, I have been feeling a sense of moderation and acceptance that seems, fortunately, to extend to all branches of life – including of course to food.
So, after weeks of feeling this equanimity of appetite and having relegated ‘Muse Food’ to its rightful place and ‘Purposeful Food’ to its role, I was recently surprised. I returned home from a disconcerting experience feeling ravenous. It wasn’t until after a few forkfuls that I realized I was eating, not because of any real hunger, but because I was upset. With the absence of anyone to talk to about my sudden destabilization, I had turned to food.
More and more, we are embracing the idea of food as medicine. We step lightly doing research, reading informative blogs and exchanging information. We are cautious. We are hopeful. We are prepared. But food as medication? Here, we act recklessly and largely alone. Why do we eat to tranquilize our strife? What is the underlying drive that motivates us to use this alternative to properly metabolizing our emotions?
John Covey says in his book, Food, Morals and Meaning: The Pleasure and Anxiety of Eating1, that centuries of learned behavior equating food with sin is the cause. As with the Ancient Greeks or early Christian crusaders, the idea developed that the pleasures derived from food – as with those from sex – undermine a more rational and reasoned approach2. This philosophy gave food a bit of a prohibitive element. And we certainly don’t need the Ancient Greeks – helpful though they may have been in building the foundations of modern government and public markets – to tell us that rendering anything forbidden makes it all the more compelling.
Biran Wansink purports that we have entrenched a behavior that responds to difficult feelings with food.3 If, for example, we continually give a child candy when he is sad, he learns to push that feeling out of the way and be soothed by the candy. He never learns to confront the sadness. All these theories combine to form a reasonably sound explanation of emotional eating. Giving food a seat of power in the middle of our primitive ‘id’ selves clouds our way to truly experiencing food for its rightful objectives: pleasure, community and medicine.
Linda Spangle, author of Life is Hard; Food is Easy4 has a particular view of emotional eating and believes it can be categorized. Head hunger, she says, stems from an intellectual source such as a feeling of frustration or stress. Those folks, she claims, crave chewy or crunchy food; food that requires the heavy participation of teeth and crunching down. So, as it turns out, a nut is never just a nut. It’s a powerhouse of vitamin B and manganese.
Or, it’s your boss’s head anthropomorphized and embedded in your chocolate-walnut brownie. You thought you just wanted dessert. But really, you were feeling intensely misunderstood and needed to dissolve those feelings in an assertive, jaw-engaging, tooth-mobilizing act of vindication of self!
Spangle sites another example of a specific channel of emotional eating. While ‘head hunger’ is noetic in origin, ‘heart hunger’ is poetic in origin. The head hungry know what they need to do – redirect frustration to a bag of potato chips. The heart hungry, on the other hand, are sad, lonely or depressed. They don’t have as clear a sense of what they need, says, Spangle. They just know something is missing. Enter: comfort food. Food that is associated with simpler times takes center stage and center stomach. Filling that abyss of whatever we are missing with food of a hearty, heavy, dense nature becomes an urgent and singular objective.
The frightening synopsis: Centuries of mystifying food makes us feel guilty for wanting it or enjoying it. Piled on top of that, we are driven to momentary despair with upset or consternation, and with a subconscious but persistent regard for ‘convenience’, we end up acting completely out of ourselves in a panicked attempt to medicate. Impatient, we invariably grab the crunchy, chewy chocolate chip cookies rather than firing up the barbecue and grilling ourselves up a delicious, omega-3 packed, umami sheathed trout!
So, how do we get our personal food power back? Despite its patency and presence in every self-help or weight loss book, it bears repeating: acknowledge the feelings. Duh. But as a foodie, liberated – not trapped – by food, go one step further. First, back away from the mashed potatoes…slowly. Then simply decide that if crunchy or creamy or homey is what you want, that is what you shall have. If you seek the comfort and coziness, seek it mindfully, on your own terms in food that you – not your reptilian, visceral self – desires.
THE RECIPE SECTION
In this series, I offer recipes that you can name yourself. Amend them to suit your dietary predilections and enjoy. I do urge you to preserve the essence of the recipe, however, and promise that doing so will augment the deliciousness….a lot.
Fried goodness for the heart, head and legitimately hungry
Ok, these are not quick but you can make literally thousands of them and keep them in the freezer for quick access in times of trouble. The yield for the below quantities is considerably less than 1000…..about 24.
The key to success is to keep the ingredients dry: squeeze excess water out of zucchini and onions. Combine the following 4 zucchinis (grated), 2 onions (grated), lots of dill (pulled off the stalk and chopped finely); 3 eggs, cumin, salt and pepper; 1 cup of crumbled feta or goat’s cheese. Warm enough oil in a shallow sautee pan to make a little lake in there about 2 inches deep. Olive oil tastes best but if you are skittish about smoke points, use a saturated oil like coconut or palm.
Don’t even think about putting anything in that pan until your oil reaches 350 (if you don’t have a thermometer drop ONE tiny drop of water on the oil and step away. If the drop dances, your oil is ready) . Now add 1/2 cup of the flour of your choice and stir. Without crowding the pan, add spoonfuls of the batter into oil and fry until it looks appetizing. This quantity should provide a basic prescription to address stress associated with: two traffic jams + 1 missed deadline OR 1 argument with spouse and 3 sub-standard service experiences OR three consecutive days of missed commuter train connection and one cranky toddler. For a tax audits or bad break-ups, add more cheese.
1,2. Coveney, John; Food, Morals & Meaning: The Pleasure and Anxiety of Eating; Routledge; London; 2000
3. Wansink, Brian Mindless Eating; Bantam Dell, New York; 2006
4. Linda Spangle, RN, MA, Life is Hard, Food is Easy: The 5-Step Plan to Overcome Emotional Eating and Lose Weight on Any Diet; LifeLine Press; Washington; 2003
Article Source: GreenMedInfo
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TAGSDietary Modification: Slow FoodFood Philosophy
Hungry For a Big Mac? You Won’t Be After You Read These 10 Dirty Facts
February 11, 2017admin1
hungry-big-mac-wont-read-10-dirty-facts
Feeling hungry? You might need to peruse whatever remains of this article before you go to your most loved fast food eatery and request your standard substance and professionally prescribed medication ridden supper. Did you know you’re likely eating pulverized scarabs as well as duck plumes with your fast food burger? Here are probably the most sickening added substances you’re eating when you hit the drive-through:
1.) Ammonium Sulfate
It is frequently utilized when bread is made, yet this compost is genuinely hurtful to your wellbeing since it is likewise used to murder bugs.
2.) Silicone Oil
This silicone oil is regularly found in dinners like the Chicken McNuggets and is otherwise called dimethylpolysiloxane. This substance is additionally used to deliver contact focal points and other therapeutic supplies.
3.) Cysteine-L
This amino corrosive is regularly utilized by eateries, yet this really gets from human hair or duck quills and gives the meat its flavor. Additionally, it finds a reason in making the baked goods and the bread gentler.
4.) TBHQ
McDonald’s has a practice to utilize this added substance in large portions of its dinners, in spite of the fact that the FDA has pre-affirmed it for utilization.
5.) Propylene Glycol
Propylene glycol is a substance exacerbate that can be found in radiator fluid, e-cigarettes, and it’s hard to believe, but it’s true! Fast food!
6.) Prescription Drugs
Specialists at the Hopkins University have dissected duck plumes and figured out how to find that numerous antidepressants and different medications are utilized as a part of the reproducing of these winged creatures. In this way, every time you think about a McChicken sandwich or a dish of McNuggets, remember how the poultry was bolstered.
7.) Dimethylpolysiloxane
This substance is every now and again found in broiled nourishments and additionally in other absolutely random things, similar to senseless putty, contact focal points, caulking, cleanser and conditioners, beautifying agents, shines, warm safe tiles, and others.
8.) Carminic Acid
This corrosive is utilized for giving nourishment its shading (especially red meat), and it is known to be combined by Cochineal bugs.
9.) Cellulose
As odd as it might sound, this compound is found in all fast food dishes on a standard menu.
10.) Silicon Dioxide
928de945c9f1839c3efe8ef9fe1d9f57
Believe that fast food contains modern sand, and things will get to be clearer for you. It is for the most part used to keep stew sauces from together.PLAYING INNOCENT OUTSIDE,
BIYAK NAMAN INSIDE
Make A Golden Mixture – The Strongest Antibiotic And Anti-Cancer Remedy (guide for the preparation and method of use)
By I.S - February 8, 20170702
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This miraculous mixture of ingredients is also known as the “golden mixture”, due to its remarkable health properties, and appearance that reminds of gold. Its recipe is simple and easy.
This strong antibiotic combination is recommended in cases of bacterial and viral linked health issues. Moreover, it also prevents cancer and strengthens the immune system.
This amazing remedy is so powerful due to the extraordinary properties of its ingredients, turmeric and honey. These both are also responsible for its epithet “golden”, since they provide this color to the combination.
Honey and turmeric are one of the best natural remedies, and their combination possesses anti-inflammatory, antibacterial and anticancer properties. It also has the ability to improve both red flora and the whole digestion process.
What is very favorable about its use is that, unlike drugstore bought chemical medicaments, the golden mixture does not cause any side effects.
Recipe
Ingredients:
1 teaspoon of finely grated lemon rind
1 tablespoon of turmeric
100 grams of organic honey
2 tablespoons of natural apple cider vinegar
A pinch of black pepper
Preparation:
In a bowl, mix the turmeric, apple cider vinegar and black pepper. Then, add the lemon rind, and finally the honey. Stir all well until you get a homogeneous mixture. Place the prepared mixture in a glass bowl and store it in the fridge.
Use:
In order to benefit from this golden mixture by strengthening the immunity, improving your overall health and to prevent cancer, you need to take one tablespoon on a daily basis. In order to gain best results, consume the remedy in the morning.
In cases of a cold or some other infection, do the following procedure: take half a teaspoon of the mixture on every hour, during the first two days. In the following two days, consume half a teaspoon of the remedy on every two hours. After the fourth day, consume half a teaspoon three times a day. Repeat this procedure until you completely eliminate all symptoms.
In order to benefit from this remarkable, healthy combination, it is vital for you to consume it properly. Put the remedy in your mouth and wait for it to completely melt. After swallowing it, wait several minutes before you drink anything else.
Furthermore, you can also consume it as a breakfast or you can add it in a tea. Simply spread the golden mixture on a piece of bread and eat it in the morning. In case you consume it in your tea, to prevent loss of its effect, make sure the tea is not too hot.
Source: www.naturalhealthcareforyou.com
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If You Eat Garlic and Honey On an Empty Stomach For 7 Days, This Is What Happens To Your Body
TRUTH INSIDE OF YOU SEPTEMBER 8, 2016 7.6K 42 131K VIEWS
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Garlic is one of the ingredients that are most often used in cuisine around the world. It gives good taste to the food, but also is very powerful and can heal many ailments.
Consuming it raw can be an amazing and powerful medicine.
Garlic can decrease high blood pressure and cholesterol, prevent coronary heart disease and heart attack. Also, it can stop the effects of atherosclerosis.
If you are suffering from everyday health problems like hayfever, traveller’s diarrhea, cold, flu, bug bites and fungal infections, a garlic bulb can help you with it.
Moreover, garlic can help you manage the symptoms of osteoarthritis, diabetes, and an enlarged prostate.
Garlic can improve your immunity and the body’s ability to remove toxins. When it is combined with onion and ginger, it can aid you detox from chemotherapy.
How to use garlic?
The best way to consume garlic is raw, because allicin, its active ingredient is decentralized by heat. Crush and slice the clove and leave it for 15 minutes before consuming it. When you crush the bulp, it activates a reaction that makes alicin more bio available.
It should be eaten on an empty stomach because if the stomach is overwhelmed with food, it has difficulties to process and absorb all the food’s nutrients.
Raw Garlic and Honey
Chop 2-3 garlic cloves into small pieces. Mix them with a tablespoon of honey.
If you take this combination every day, you will feel more energized and healthy.
Garlic Flu Tonic
Wear gloves if you have sensitive skin and don’t rub your eyes when you make this tonic because some of the natural oils can trigger a skin rash or burn.
Needed ingredients:
Roughly chopped half yellow onion
5 roughly chopped garlic cloves
2 red chili peppers, also roughly chopped
1 tablespoon of chopped ginger
Squeezed juice of 1 lemon
Raw and unfiltered apple cider vinegar
How to prepare it?
In a mason jar of 350 ml to 500 ml place the roughly chopped onion. Next, add the chopped garlic. Follow with the red chili peppers, seeds and all.
Then, carefully place some chopped ginger. Squeeze the lemon in a separate bowl, throw away the seeds and then pour the juice.
At the end add the apple cider vinegar and leave about a cm of room at the top. Close the jar and place it on the counter or in a pantry.
Now you can start using the tonic remedy for sore throat, cold, and flu.
source: mylifestyle.com
