Rice Barn Oil – Part II

Today I will share you for uses and health benefits of “Rice Barn Oil”. Let’s come with me…

Author: http://www.honestfoods.com/topgriloil.html

Frying
Pure rice bran oil, exhibits excellent frying performance and contributes a pleasant flavor to the fried food. It possesses good storage stability and fry life without hydrogenation. These properties make it a premium choice for frying upscale products with delicate flavors. Most Japanese restaurants in the USA have now switched to Rice Bran Oil for their Tempura Frying Oil because of its superior performance in this special application. General frying applications, ranging from French fries to chicken, rice bran oil exhibits excellent taste and texture. Since hydrogenation isn’t required for stability, it is a natural high-quality liquid frying oil that is also free of trans-fatty acids.

Stir-Frying
Rice Bran Oil is also a great choice for use in stir-frying. While its delicate, nut-like character complements the natural flavor of stir-fried meats, seafoods and vegetables, it never overpowers them. A further advantage is its natural resistance to smoking at high frying temperatures. Not surprisingly, rice bran oil has quickly become the oil of choice by many high-end Asian-American restaurants.

Salad Dressing
Rice Bran Oil has a light, barely perceptible flavor, making it wonderful to use with gourmet vinegars and spices. The oil emulsifies easily, so dressings don’t separate.

Baking
Because of rice oil’s light flavor, it has found favor in baking applications. Brownies and other baked goods made with rice oil turn out light and delicious. Baking sheets and cake pans coated with rice oil allow the baked goods to come out of the pan or off the cookie sheet with no trouble at all.

Soap Manufacturing
Rice Bran Oil has a long and successful history in Japan as a base for soaps and skin creams. The oil is purported to reverse the effect of aging by slowing the formation of facial wrinkles thanks to rice bran oil’s rich concentration of Vitamin E and gamma-oryzanol. In Japan, women who use rice bran oil on their skin are known as ‘rice bran beauties’. In the US, rice oil has gained a strong and loyal following with soap manufacturers and artisans.

Supplement for Horses, Dogs and other animals
Rice oil has found favor with performance horses or older horses that have a difficult time keeping weight on. The rice oil is purported to give horse and dog coats a rich, shiny look. Some zoos are even feeding rice oil as a supplement to their tigers and lions!

HEALTH BENEFITS OF TOPHE GRILLING OIL
Gamma Oryzanol
Rice bran oil is rich in gamma-oryzanol, a group of ferulate esters of triterpene alcohols and phytosterols. The high antioxidant property of gamma-oryzanol has been widely recognized. Studies have shown several physiological effects related to gamma-oryzanol and related rice bran oil components. These include its ability to reduce plasma cholesterol, reduce cholesterol absorption and decrease early atherosclerosis, inhibit platelet aggregation, and increase fecal bile acid excretion. Oryzanol has also been used to treat nerve imbalance and disorders of menopause.

Tocotrienols
Rice bran oil is the only readily available oil, other than palm, that contains significant levels (approximately 500 ppm) of tocotrienols. These occur in at least four known forms and are similar to the tocopherols in chemical structure. They belong to the vitamin E family and are powerful natural antioxidants. The protective benefits of dietary antioxidants in the prevention of cardiovascular disease and some forms of cancer have been widely publicized.
Rice Bran Oil is a healthy oil with uses in cooking, frying, as a salad dressing, baking, soap making, as even a supplement to horses, dogs and other animals.

Why Rice Bran Oil in cooking?
For grilling, you need an oil that can take the heat. Specifically, you want an oil with a high smoke point, the point at which oil starts to smoke. When cooking, you don’t want your oil to smoke, because it imparts a negative flavor to the foods.

Rice bran oil’s smoke point is 490 degrees F, higher than even grapeseed oil (480 degrees) or peanut oil (320 - 450 degrees). This means that even in the hottest of situations, rice bran oil won’t smoke or breakdown. Your foods will taste better, and they will be less likely to stick to the grill or griddle.

Pure rice bran oil is a rich source of Vitamin E, an anti-oxidant. Rice bran oil is also a rich in the neutraceutical gamma-oryzanol.

Rice Bran Oil has NO cholesteral and NO trans fatty acids. It is naturally low in saturated fat.
Rice Bran Oil is also rich in oleic and linoleic fatty acids.
Rice Bran Oil is naturally free of trans fatty acids (TFA’s)

Rice Barn Oil - Part I

First of “Planting Healthy Oils” I want to share is “Rice Barn Oil”. There are many benefits from Rice Barn Oil, let’s come to read it with me.

Author: Virgo Publishing, LLC.

Not too long ago, using the words “healthy” and “fat” in the same breath just wasn’t done. But now, the word about good fats has spread. Health-conscious consumers are working to cut back on bad fats, and they’re relying on the food industry to provide tasty options that are low in saturated fats. In turn, food-product developers are relying on healthy oils to provide the functional properties of fat in their formulations. Rice bran oil is one such product; it’s versatile, free of trans fatty acids, and it has an added bonus: antioxidants.

Vitamin E, in the form of tocopherol and tocotrienol, naturally occurs in rice bran oil. Said to protect cells against free radicals, vitamin E may help prevent certain cancers and cardiovascular disease. Further, rice bran oil contains oryzanol, a combination of sterols and ferulic acid that has been shown to reduce low-density lipoprotein, or so-called “bad” cholesterol.

Rice bran oil is similar to peanut oil in fatty-acid composition, and has a slightly higher saturation level than conventional soybean oil (approximate 2.5% of the total fatty acids higher). Oleic and linoleic fatty acids make up more than 80% of the fatty acids. Further, the low linolenic acid content of rice bran oil (1.1%) makes it more stable to oxidation than soybean oil (6.8%). Its appearance ranges from cloudy to clear, depending on the dewaxing processes applied.

Already widely used as a frying oil in Asia, rice bran oil can be used in place of vegetable oils in most applications. It has a subtle, nutlike flavor and good storage stability. It also has a good fry life, is resistant to smoking at high-frying temperatures and doesn’t require hydrogenation. This is largely due to the oil’s moderate level of saturated fatty acids, and partially due to its low linolenic-acid content.

Many Japanese restaurants in the United States use this oil for frying tempura and for stir-frying, as its delicate flavor does not overpower meat, seafood or vegetables. It can also be used in place of coconut oil for a popcorn oil with a lower saturated-fat content.

When processed to retain high levels of antioxidant tocopherols and tocotrienols, rice bran oil also can be used as a coating for crackers, nuts and other snacks to extend shelf life. Further, rice bran oil can be blended with less-stable oils to improve their stability in food systems. Because rice bran oil forms a stable ß’ crystal lattice and it has an intermediate palmitic acid content, it provides good plasticity, creaminess and spreading properties to margarine and shortening without hydrogenation.

Ref : http://www.surinbranoil.com

Planting Healthy Oils

Last week I found the information about "Healthy Oils", and I think it's really good for our healthy life... There are many types of “Healthy Oils”, which I will post in separated for each. Let's see the details with me !!!

As consumers become increasingly health-conscious, it’s more important than ever for food manufacturers to choose their ingredients carefully. Arista Industries offers a wide range of plant-derived oils, including olive, rice bran, safflower and sunflower oils, that can help manufacturers create healthy, appealing food products.

Primarily imported from Spain and Italy, Arista’s olive oil can be used for cooking, baking and as a condiment. Olive oil contains monounsaturated fatty acids, making it a healthy fat that can be used to replace detrimental fats in many food applications. In 2004, FDA allowed a qualified health claim for monounsaturated fat from olive oil for reduced risk of coronary heart disease. The oil also contains several minor healthy components, including the antioxidants beta carotene and tocopherols, and magnesium-rich chlorophyll. It also contains phenolics and phytosterols, which have antioxidant effects and have been shown to inhibit low-density lipoprotein (LDL) cholesterol absorption.

There are three primary grades of olive oil: extra virgin, pure and pomace/ Grade B. Extra virgin is first-pressed oil, which is only filtered, not processed or refined. It has a dark-green to golden color, and smells and tastes like olives. Pure olive oil is pressed, then refined. This results in oil that is lighter in color and flavor than extra virgin oil, and is golden yellow with a green undertone. Grade B, or pomace olive oil, is chemically extracted and fully refined. This has very little olive flavor or smell, but still provides the healthy benefits of olive oil.

Rice bran oil is chemically extracted, then fully refined, bleached, deodorized and dewaxed, or winterized, depending on the application. Rice bran oil is popular in several countries for use as a frying, cooking and salad oil, due to its high smoke point and delicate flavor. It has good stability, flavor and shelf life, as well as an acceptable cost and strong consumer appeal. Further, rice bran oil has been shown to help reduce cholesterol and the risk of cardiovascular disease. The oil has a good fatty-acid profile and is a rich source of antioxidants and micronutrients, as well as tocopherols and tocotrienols.

Safflower oil is typically pressed, then chemically extracted as well as fully refined, bleached and deodorized. It is a flavorless, pale-yellow oil that contains more polyunsaturates than any other oil. It has a high smoke point, making it ideal for deep frying, and is also popular for use in salad dressings because it does not solidify when chilled. Safflower is an annual oilseed crop. There are two types of safflower oil: oleic, which is high in monounsaturated fatty acids, and linoleic, which is high in polyunsaturated fatty acids.

High-oleic safflower oil is currently in demand, as it is lower in saturates and higher in monounsaturates than olive oil. This type of safflower oil is heat stable and used for frying french fries, chips and other snack items. It is also used in food coatings and infant food formulations.

Sunflower oil is chemically extracted, then fully refined, bleached, deodorized and winterized. It is light in flavor and appearance, and supplies more vitamin E than almost any other vegetable oil. This versatile, healthy oil is valued all over the world for its light taste, frying performance and health benefits. It contains a combination of monounsaturated and polyunsaturated fats and has low saturated-fat levels.

There are three types of sunflower oil: linoleic, mid-oleic and high-oleic. Linoleic is a common cooking oil that has high levels of polyunsaturates. It is also known for having a clean flavor and low levels of trans fat. High-oleic sunflower oils are classified as having monounsaturated levels of 75% and above. Sunflower oil has been shown to have cardiovascular benefits, as its low fat content and high level of oleic acid help lower cholesterol.

Ref : http://www.surinbranoil.com

Sesame - Nutrition Information

The USDA database [1] is used in the US to derive nutritional information that is used to determine labeling for food and represents the average of all of the samples tested. The database changes as more samples are tested. The database contains the number of samples that have been averaged and the standard deviations. There is a second major database from the USDA and is titled the Phytochemical database [2]. The range in the table below is drawn from the phytochemical database and other sesame references.

Sesame is one of the few crops where there has been a limited amount of plant breeding leading to the germplasm from one part of the world dominating across the whole world. As a result the composition of varieties and cultivars varies considerably giving a very wide range on some components. Within a variety or cultivar there is less variability. However, the environment can have an effect on some components, e.g., as fertility increases, protein content increases and oil content decreases.

"Whole seed" is the entire seed which is different from dehulled seed (also referred to as decorticated seed). In the USDA database there are values for decorticated seed, oil, flour, and roasted sesame.
The following tables are based on analyzing 100 grams of whole seed.

OVERALL COMPOSITION


ASH COMPOSITION


VITAMIN COMPOSITION


LIPID COMPOSITION


AMINO ACID COMPOSITION


OTHER COMPOSITION


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[1] Data specifically from United States Department of Agriculture, Agricultural Research Service, 2003, National Nutrient Database: Sesame, sesame seed, whole, dried, http://www.nal.usda.gov/fnic/cgi-bin/measure.pl?12023xyz1200xyzSeeds%2c%20sesame%20seeds%2c% 20whole%2c%20driedxyzSesamum%20indicum, accessed Apr 15, 2006.

[2] http://www.ars-grin.gov/cgi-bin/duke/farmacy2.pl?928, accessed Dec 29, 2004.
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Ref : http://www.sesamegrowers.org

Sesame

Sesame (Sesamum indicum) is a flowering plant in the genus Sesamum. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cultivated for its edible seeds, which grow in pods. The flowers of the sesame seed plant are yellow, though they can vary in colour with some being blue or purple.

It is an annual plant growing to 50 to 100 cm (1.6 to 3.3 ft) tall, with opposite leaves 4 to 14 cm (1.6 to 5.5 in) long with an entire margin; they are broad lanceolate, to 5 cm (2 in) broad, at the base of the plant, narrowing to just 1 cm (0.4 in) broad on the flowering stem. The flowers are white to purple, tubular, 3 to 5 cm (1.2 to 2.0 in) long, with a four-lobed mouth.

Sesame is an ancient spice, one of the first recorded plants used for its seeds. It has been used for thousands of years and is still an oil seed of worldwide significance. Early Assyrians believed their gods drank sesame wine as a prelude to creating the world. A drawing on an Egyptian tomb of 4,000 years ago depicts a baker adding sesame seeds to dough. Around the same time, the Chinese were burning sesame oil to make a soot for ink. Ancient Greek soldiers carried sesame seeds as energy boosting emergency rations and the Romans made a kind of hummus from sesame and cumin. Sesame has been considered a symbol of good luck and signifies immortality to Brahmins. Sesame oil is a non-drying oil, highly stable rarely turning rancid in hot climates. It is very rich in protein, a polyunsaturated fat used in margarine production and cooking oils. Non-culinary uses include its use as an ingredient in soap, cosmetics, lubricants and medicines. In southern India it is used to anoint the body and hair. The “Open Sesame” of Arabian Nights fame, probably derives from the sound the ripe seeds make when they burst from their pods, a popping noise that sounds like a lock spring opening.

Uses in food and cuisines
Sesame is grown primarily for its oil-rich seeds, which come in a variety of colors, from cream-white to charcoal-black. In general, the paler varieties of sesame seem to be more valued in the West and Middle East, while the black varieties are prized in the Far East. The small sesame seed is used whole in cooking for its rich nutty flavour (although such heating damages their healthful polyunsaturated fats), and also yields sesame oil.

Sesame seeds are sometimes added to breads, including bagels and the tops of hamburger buns. Sesame seeds may be baked into crackers, often in the form of sticks. Sesame seeds are also sprinkled onto some sushi style foods. Whole seeds are found in many salads and baked snacks as well in Japan. Tan and black sesame seed varieties are roasted and used for making the flavoring gomashio. In Greece the seeds are used in cakes, and in Togo they are a main soup ingredient. The seeds are also eaten on bread in Sicily and France (called "ficelle sésame", sesame thread). About one-third of Mexico's sesame crop is exported to the United States and purchased by McDonald's for their sesame seed buns (The Nut Factory 1999). In Manipur (North Eastern State of India) Black sesame is used extensively as a favourite side dish called 'Thoiding' and in 'Singju' (A kind of salad). Sesame is used extensively for preparing these two dishes. Unlike mainland Indians they are prepared with ginger in Thoiding with chilli and with vegetables in Singu which is spicy and hot. In Assam, black sesame seeds are used to make Til Pitha and Tilor laru (sesame seed balls) during bihu. In Punjab province of Pakistan and Tamil Nadu state of India, a sweet ball called "Pinni" (پنی) in Urdu and 'Ell urundai' in Tamil, "Yellunde" (sesame ball, usually in jaggery) in Kannada and tilgul in Marathi is made of its seeds mixed with sugar. Also in Tamil Nadu, sesame oil used extensively in their cuisine, Milagai Podi, a ground powder made of sesame and dry chili is used to enhance flavor and consumed along with other traditional foods such as idli. Sesame (benne) seed cookies and wafers, both sweet and savory, are still consumed today in places like Charleston, South Carolina. The seeds are believed to have been brought into 17th century colonial America by West African slaves. In Cuban cuisine, sugar and white sesame seeds are combined into a bar resembling peanut brittle and sold in stores and street corners.

Ground and processed, the seeds can also be used in sweet confections. Sesame seeds can be made into a paste called tahini (used in various ways, including hummus bi tahini) and the Middle Eastern confection halvah. In India, sections of the Middle East, and East Asia, popular treats are made from sesame mixed with honey or syrup and roasted (called pasteli in Greece). In Japanese cuisine goma-dofu (胡麻豆腐) is made from sesame paste and starch.

East Asian cuisines, like Chinese cuisine use sesame seeds and oil in some dishes, such as dim sum, sesame seed balls (traditional Chinese: 麻糰; pinyin: mátuǎn or 煎堆; Cantonese: jin deui), and the Vietnamese bánh rán. Sesame flavour (through oil and roasted or raw seeds) is also very popular in Korean cuisine, used to marinate meat and vegetables. Chefs in tempura restaurants blend sesame andcottonseed oil for deep-frying. Sesame oil was a preferred cooking oil in India until the advent of peanut oil.

Mexican cuisine refers to sesame seeds as Ajonjolí (derived from Arabic). It is mainly used as a sauce additive, such as mole or adobo. It is often also used to sprinkle over artisan breads and baked in traditional form to coat the smooth dough, especially on whole wheat flat breads or artisan nutrition bars, such as alegrías. Mexico exports a large amount of its sesame seed crop to North and South America.

Although sesame leaves are edible as a potherb, recipes for Korean cuisine calling for "sesame leaves" are often a mistranslation, and really mean perilla.

Nutrition and health treatments
The seeds are exceptionally rich in iron, magnesium, manganese, copper, and calcium (90 mg per tablespoon for unhulled seeds, 10 mg for hulled), and contain vitamin B1 (thiamine) andvitamin E (tocopherol). They contain lignans, including unique content of sesamin, which arephytoestrogens with antioxidant and anti-cancer properties. Among edible oils from six plants, sesame oil had the highest antioxidant content. Sesame seeds also contain phytosterolsassociated with reduced levels of blood cholesterol. The nutrients of sesame seeds are better absorbed if they are ground or pulverized before consumption, as in tahini.

Sesame seeds contain a high amount of the anti-nutrient phytic acid.

Women of ancient Babylon would eat halva, a mixture of honey and sesame seeds to prolong youth and beauty, while Roman soldiers ate the mixture for strength and energy.

Sesame seeds produce an allergic reaction in a small percentage of the general population (5-13 per 100,000).
There have been erroneous claims that sesame seeds also contain THC which may be detectable on random screening. This error stems from a misunderstanding of the commercial drug Dronabinol, a synthetic form of THC. The normal delivery mechanism for synthetic dronabinol is via infusion into sesame oil and encapsulation into soft gelatin capsules. As a result some people are under the mistaken assumption that sesame oil naturally contains THC. In fact, THC, CBD, CBN and the other cannabinoids are unique to the Cannabis genus.

Sesame oil is used for massage and health treatments of the body (abhyanga and shirodhara) and teeth (oil pulling) in the ancient Indian ayurvedic system. Ayurveda views sesame oil as the most viscous of the plant oils and believes it may pacify the health problems associated withVata aggravation.

Cultivation
Sesame is grown in many parts of the world on over 5 million acres (20,000 km2). The largest producer of the crop in 2007 was India, China, Myanmar, Sudan, Ethiopia, Uganda and Nigeria. Seventy percent of the world's sesame crop is grown in Asia, with Africa growing 26%.

Beginning in the 1950s, U.S. production of the crop has been largely centered in Texas, with acreage fluctuating between 10,000 to 20,000 acres (40 to 80 km2) in recent years. The country's crop does not make up a significant global source; indeed imports have now outstripped domestic production.

Ref : http://en.wikipedia.org/ , http://www.sesamegrowers.org , and http://www.theepicentre.com

Sesame Oil – Part II

Let’s know the second part of Sesame oil with me…

Alternative medicine

Vitamins and minerals
Sesame oil is a source of vitamin E. Vitamin E is an anti-oxidant and has been correlated with lowering cholesterol levels. As with most plant based condiments, sesame oil contains magnesium, copper, calcium, iron, zinc, and vitamin B6. Copper provides relief for rheumatoid arthritis. Magnesium supports vascular and respiratory health. Calcium helps prevent colon cancer, osteoporosis, migraine, and PMS. Zinc promotes bone health.

Besides being rich in Vitamin E, there is insufficient research on the medicinal properties of sesame oil. However, the following claims have been made.

Blood pressure
Sesame oil has a high percentage of polyunsaturated fatty acids (omega-6 fatty acids)—but it is unique in that it keeps at room temperature. This is because it contains two naturally-occurring preservatives, sesamol and sesamin. (Normally, only oils predominately composed of the omega-9 monounsaturated oil, like olive oil, keep at room temperature.)

It has been suggested that due to the presence of high levels of polyunsaturated fatty acids in sesame oil, it may help to control blood pressure. It could be used in cooking in place of other edible oils and to help reduce high blood pressure and lower the amount of medication needed to control hypertension.

The effect of the oil on blood pressure may be due to polyunsaturated fatty acids (PUFA) and the compound sesamin, a lignan present in sesame oil. There is evidence suggesting that both compounds reduce blood pressure in hypertensive rats. Sesame lignans also inhibit the synthesis and absorption of cholesterol in these rats.

Oil pulling
Sesame oil is one of the few oils recommended for use in oil pulling. (Sunflower oil is the other oil recommended.)

Stress and tension
Various constituends present in the sesame oil have anti-oxidant and anti-depressant properties. Therefore proponents encourage its use to help fight senile changes and bring about a sense of well-being.

Adherents for its therapeutic use reports claims of feeling better than when not using it.

General claims
While not approved by the US Food and Drug Administration, sesame oil is reputed to have a number of therapeutic uses.

As with cure-all claims of other folk and therapeutic medicines, it is suggested that regular topical application and/or consumption of sesame oil should mitigate effects of anxiety, nerve and bone disorders, poor circulation, lowered immunity and bowel problems. It is suggested such use would also relieve lethargy, fatigue, and insomnia, while promoting strength and vitality, enhancing blood circulation. There are claims that its use has relaxing properties which eases pain and muscle spasm, such as sciatica, dysmenorrhoea, colic, backache, and joint pain.

Sesame oil when used in infant massage, it is claimed, helps to calm babies and lull them to sleep and improves growth of the brain and the nervous system. These are claims similar to other therapeutic medicines, that its having antioxidants explains beliefs that it slows the aging process and promotes longevity.

It is suggested that sesame oil, when consumed and/or topically applied, should relieve dryness both externally and internally. Sesame oil is sometimes recommended to alleviate the dryness associated with menopause. It is believed that its use "restores moisture to the skin, keeping it soft, flexible and young looking". It is suggested that it relieves "dryness of joints" and bowels, and eases symptoms of dryness such as irritating coughs, cracking joints, and hard stools. Since "dryness of joints" is not a medically classifiable condition, it would be difficult to medically comprehend or verify these claims of panacea.

Other uses include as a laxative, as a remedy for toothaches and gum disease and in the treatment of blurred vision, dizziness, and headaches.

It is suggested that sesame oil could be used in the treatment of dry nose, reduction of cholesterol levels (due to presence of lignans which are phytoestrogens), anti-bacterial effects, and even slowing down certain types of cancer (due to the anti-oxidant properties of the lignans).

Adverse effects
Sesame oil is not known to be harmful when taken in recommended dosages, though the long-term effects of taking sesame-derived remedies (in any amount) have not been investigated. Due to lack of sufficient medical study, sesame oil should be used with caution in children, women who are pregnant or breast-feeding, and people with liver or kidney disease.

Because of its laxative effects, sesame oil should not be used by people who have diarrhea.

No more than 10% of a person's total caloric intake should be derived from polyunsaturated fats such as those found in sesame oil, according to the American Heart Association.

Oil massage should be avoided immediately after administering enemas, emetics or purgatives, during the first stages of fever or if suffering from indigestion.
There appears to be cross-reactivity between sesame allergens and peanut, rye, kiwi, poppy seed, and various treenuts (such as hazelnut, black walnut, cashew, macadamia and pistachio). Allergy to peanuts is one of the most common allergies, and in rare cases, can lead to anaphylactic shock which can be fatal. Although the prevalence of sesame allergy in US is low relative to peanut allergy, the severity of sesame allergy should not be underestimated. Pure oil is not usually allergenic, (as it does not typically contain the proteinaceous part of the plant), but avoiding may be safer, as oil purity cannot be guaranteed. Persons allergic to sesame seeds should be cautious about using sesame oil.

Ref : http://en.wikipedia.org, and http://www.youthingstrategies.com

Sesame Oil – Part I

Last post I’ve talked about oil pulling. Not only coconut oil can be used for oil pulling, the other oils can be used to. Today I will talk about sesame oil, it’s one of the famous healthy oils. Let’s know it with me…

Sesame oil (also known as gingelly oil or til oil) is an edible vegetable oil derived from sesame seeds. Besides being used as a cooking oil in South India, it is often used as a flavor enhancer in Chinese, Korean, and to a lesser extent Southeast Asian cuisine.

The oil from the nutrient rich seed is popular in alternative medicine - from traditional massages and treatments to modern day fads. Ancient Indian medical system perceives, sesame oil to pacify stress related symptoms and on-going research indicates, that the rich presence of anti-oxidants and poly-unsaturated fats in sesame oil could help in controlling blood pressure.

The oil is popular in pockets of Asia and is also one of the earliest known crop-based oil, but world-wide mass modern production continues to be limited even today due to the inefficient manual harvesting process required to extract the oil.

Varieties
There are many variations in the colour of sesame oil: cold-pressed sesame oil is pale yellow, while Indian sesame oil (gingelly or til oil) is golden, and Chinese and Korean sesame oils are commonly a dark brown colour. This dark colour and flavour are derived from roasted/toasted sesame seeds. Cold pressed sesame oil has a different flavour than the toasted oil, since it is produced directly from raw, rather than toasted seeds.
Sesame oil is traded in any of the forms described above: Cold-pressed sesame oil is available in Western health shops. Unroasted (but not necessarily cold pressed) sesame oil is commonly used for cooking in the Middle East and can often be found in halal markets. In East Asian countries, different kinds of hot-pressed sesame oil are preferred.

Uses
Cooking
Despite sesame oil's high proportion (41%) of polyunsaturated (Omega-6) fatty acids, it is least prone, among cooking oils with high smoke points, to turn rancid when kept in the open. This is due to the natural antioxidants present in the oil.

Light sesame oil has a high smoke point and is suitable for deep-frying, while heavy (dark) sesame oil (from roasted sesame seeds) has a slightly lower smoke point and is unsuitable for deep-frying. Instead it can be used for the stir-frying of meats or vegetables, or for the making of an omelette. Most in Asia use Roasted Sesame Oil for seasoning, particularly in East Asian cuisine.

The Chinese use sesame oil in the preparation of meals for women during postpartum confinement.

Sesame oil is most popular in Asia, especially in Korea, China, and the South Indian states of Karnataka, coastal Andhra Pradesh, and Tamil Nadu, where its widespread use is similar to that of olive oil in the Mediterranean.

Body massage
Sesame oil is reputed to penetrate the skin easily, and is used in India for oil massage. In Maharashtra, Sesame oil (Teel Tel) is specially used for massaging the foot.

Hair treatment
Applying sesame oil to the hair is said to result in darker hair. It may be used for hair and scalp massage. It is believed to reduce the heat of the body and thus helps in preventing hair loss.

Food manufacture
Sesame oil is used in the manufacture of pickles. Refined sesame oil is used to make margarine in Western countries.

Drug manufacture
Sesame oil is used in the manufacture of Ayurvedic drugs.

Worship
Sesame or Til oil is used in brass or silver lamps kept in front of gods and goddess of Hindus. Sesame oil is used for performing puja in Hindu temples.

Industrial uses
In industry, sesame oil may be used as
• a solvent in injected drugs or intravenous drip solutions,
• a cosmetics carrier oil,
• coating stored grains to prevent weevil attacks. The oil also has synergy with some insecticides. Low grade oil is used locally in soaps, paints, lubricants, and illuminants.

Ref : http://en.wikipedia.org, and http://www.youthingstrategies.com

Oil Pulling

As my previous post is about “Coconut Oil”. “Oil Pulling” is the one keyword, have you ever heard it? And do you know how to do it? Today, I will talk about “Oil Pulling”, let’s go !!!

Oil pulling or oil swishing, in alternative medicine, is a traditional Indian folk remedy that involves swishing oil in the mouth for claimed oral and systemic health benefits. It is mentioned in the Ayurvedic text Charaka Samhita where it is called Kavala Gandoosha / Kavala Graha. It is also used to reduce enamel wear from stomach acid in hangovers and bulimics.

Background
Dr. F. Karach, M.D., presented a paper before the All-Ukrainian Association. The meeting was attended by oncologists and bacteriologists belonging to the Academy of Science of the USSR. Dr. Karach explained an unusual simple healing process using cold-pressed oils.

The results of this therapy invoked astonishment and doubt concerning the contents of his report. However, after further examining the workings of the oil pulling therapy, one has but to then test it on oneself to prove its validity and effectiveness. It is most astonishing that such results can be achieved with this absolutely harmless biological healing method. This simple method makes it possible to effectively treat the most varied diseases, in some cases enabling one to avoid surgical intervention and the taking of medications that can have harmful side effects.

The exciting factor of this healing method is its simplicity. It consists of swishing cold-pressed oil in the mouth (Coconut oil or Sunflower or Seasme, Please note you don't need to go for organic oils only, A normal refined oil bought from any supermarket proven to be effective in many people). The healing process is accomplished by the human organism on its own. In this way it is possible to heal cells, tissue and all organs simultaneously, the body itself gets rid of toxic waste without disturbing the healthy microflora. Dr. Karach says human beings are living only half their life span. They could potentially live healthy to be 140 to 150 years old.

The Method
In the morning before breakfast on an empty stomach you take one tablespoon in the mouth but do not swallow it. Move Oil Slowly in the mouth as rinsing or swishing and Dr Karach puts it as ' sip, suck and pull through the teeth' for fifteen to twenty minutes. This process makes oil thoroughly mixed with saliva. Swishing activates the enzymes and the enzymes draw toxins out of the blood. The oil must not be swallowed, for it has become toxic. As the process continues, the oil gets thinner and white. If the oil is still yellow, it has not been pulled long enough. It is then spit from the mouth , the oral cavity must be thoroughly rinsed and mouth must be washed thoroughly. Just use normal tap water and good old fingers to clean.

Clean the sink properly, you can use some antibacterial soap to clean the sink. Because the spittle contains harmful bacteria and toxic bodily waste. If one were to see one drop of this liquid magnified 600 times under a microscope, one would see microbes in their first stage of development.

It is important to understand that during the oilpulling / oilswishing process one's metabolism is intensified. This leads to improved health. One of the most striking results of this process is the fastening of loose teeth, the elimination of bleeding gums and the visible whitening of the teeth.

The oil pulling /swishing is done best before breakfast. To accelerate the healing process, it can be repeated three times a day, but always before meals on an empty stomach.

Your Daily Oil Pulling Procedure (Step by Step)

1. The first thing in the morning on an empty stomach and before drinking any liquids (including water), pour exactly one tablespoon of coconut oil or sunflower or sesame oil (or whatever oil you have chosen) into your mouth.

2. Set a timer for exactly 20 minutes.

3. Swish the oil around in your mouth without swallowing it. Move it around in your mouth and through your teeth, as if it was mouthwash (don't tilt your head back to gargle though). You'll find that the oil will start to get watery as your saliva mixes with it. Keep swishing.If your jaw muscles get sore while swishing, you're putting too much into it. Relax your jaw muscles and use your tongue to help move the liquid around the inside of your mouth. When you do this correctly, you'll feel very comfortable. Pretty soon, it will become second nature.

4. As the end of the oil pulling session approaches, you may notice the oil/saliva mixture in your mouth has become thicker. This is quite normal, since it is pulling out toxins from your body.When 20 minutes is up, spit out the oil into the toilet. Don't be alarmed if it looks yellowish--this is also normal.

5. Rinse out your mouth a couple of times with warm water and spit into the toilet. Rinse and spit with a good mouthwash. I prefer to dilute with water (or use full strength), regular hydrogen peroxide and I rinse and spit with that. The hydrogen peroxide is very effective in rinsing out any toxins which may be left in the mouth.

6. Brush your teeth as usual with your toothpaste of choice. Baking soda is also a good option for brushing. Now you can drink liquids, eat and go throughout your day as usual. Enjoy a more healthier you with fresher breath, and clean, brighter and whiter teeth.

Tips & Warnings

- To get your mind away from how long you are swishing, do something else at the same time. For example, read, watch something on television, check your email, make breakfast, take a shower or a bath. Before you know it, the 20 minutes are up.

- If 20 minutes is challenging for you or if you notice you have a gag reflex, break up the time into 10 minute increments. Swish for 10 minutes, spit, get another tablespoon of oil and swish again for 10 minutes. If 10 minutes is too long, do 5 minutes at a time, four times.

- If your oil pulling experience with your chose oil does not agree with your body, simply switch to a different oil. Choose an oil you resonate with. I started out with sunflower and sesame, since those are the recommended ones, and discovered my body loves the sunflower oil best. Sometimes, I'll swish with coconut oil just to switch things up (plus it tastes good). I once oil pulled with castor oil, which worked very well but I didn't care for the taste.

- If you are oil pulling to cure specific disease in your body, use one of the tried and true oils first, the cold pressed or expeller pressed sunflower and sesame oil (not the toasted kind).

- Adding a drop or two of peppermint essential oil into your tablespoon of oil, helps the detoxifying process and will help improve your oil pulling experience if you dislike the taste of the oil you are using.

- Keep track of your experiences with oil pulling in a journal. Every person will have different experiences, depending on their health issues. There will be some common results, such as healthier gums and teeth.

- If you have many toxins in your body or if you already have disease, you may experience detox symptoms at the beginning, such as headaches, pimples, more mucus and congestion. Continuing with your oil pulling anyway and these symptoms will disappear.

Ref : http://www.oilpulling.com, http://www.ehow.com, and http://en.wikipedia.org

Coconut Oil (part II)

Next about “coconut oil”, it’s about the benefits. As I’ve told you that there are many benefits from “coconut oil”, do you know them ???

Food uses
Coconut oil is commonly used in cooking, especially when frying. In communities where coconut oil is widely used in cooking, the unrefined oil is the one most commonly used. Coconut oil is commonly used to flavor many South Asian curries. Relative to other cooking oils, it creates minimal harmful byproducts when heated.

Contrary to many Internet sources, the caloric content of coconut oil is very nearly the same as that of other dietary fats, being reduced only slightly by the presence of medium chain triglycerides which constitute less than half of the total fat content. A value of 8.3 kcal/gm has been quoted for dietary medium-chain triglycerides.

Hydrogenated or partially hydrogenated coconut oil is often used in non-dairy creamers, and snack foods including popcorn.

Industrial uses
As engine feedstock
Coconut oil has been tested for use as a feedstock for biodiesel to be used as a diesel engine fuel. In this manner it can be applied to power generators and transport using diesel engines. Since straight coconut oil has a high gelling temperature (22–25°C), a high viscosity, and a minimum combustion chamber temperature of 500 °C (932 °F) (to avoid polymerization of the fuel), coconut oil is typically transesterified to make biodiesel. Use of B100 (100% biodiesel) is only possible in temperate climates as the gel point is approximately 10°C (50 degrees Fahrenheit). The oil needs to meet the Weihenstephan standard for pure vegetable oil used as a fuel otherwise moderate to severe damage from carbonisation and clogging will occur in an unmodified engine.

The Philippines, Vanuatu, Samoa, and several other tropical island countries are using coconut oil as an alternative fuel source to run automobiles, trucks, and buses, and to power generators. Coconut oil is currently used as a fuel for transport in the Philippines. Further research into the oil's potential as a fuel for electricity generation is being carried out in the islands of the Pacific. In the 1990s Bougainville conflict, islanders cut off from supplies due to a blockade used it to fuel their vehicles.

As engine lubricant
Coconut oil has been tested for use as an engine lubricant; the producer claims the oil reduces fuel consumption and smoke emissions, and allows the engine to run at a cooler temperature.

As transformer oil
Transformer oil acts as an insulating and cooling medium in transformers. The insulating oil fills up pores in fibrous insulation and also the gaps between the coil conductors and the spacing between the siding and the tank, and thus increases the dielectric strength of the insulation. A transformer in operation generates heat in the winding, and that heat is transferred to the oil. Heated oil then flows to the radiators by convection. Oil supplied from the radiators, being cooler, cools the winding. There are several important properties such as dielectric strength, flash point, viscosity, specific gravity and pour point and all of them have to be considered when qualifying an oil for use in transformers. Normally mineral oil is used, but coconut oil has been shown to possess all the properties needed to function as an environmentally friendly and economic replacement to mineral oil for this purpose.

As herbicide
Acids derived from coconut oil can be used as herbicides, for a more environmentally friendly way of combatting weeds. It is also considered unproblematic for people who have sensitivity to synthethic herbicides.

Personal uses
Hair Care
Coconut oil is one of the best natural nutrition for hair. It helps in healthy growth of hair providing them a shiny complexion. Regular massage of the head with coconut oil ensures that your scalp is free of dandruff, lice, and lice eggs, even if your scalp is dry. Coconut oil is extensively used in the Indian sub-continent for hair care. It is an excellent conditioner and helps in the re-growth of damaged hair. It also provides the essential proteins required for nourishing damaged hair. It is therefore used as hair care oil and used in manufacturing various conditioners, and dandruff relief creams. Coconut oil is normally applied topically for hair care.
Stress Relief: Coconut oil is very soothing and hence it helps in removing stress. Applying coconut oil to the head followed with a gentle massage helps in removing mental fatigue.

Skin Care
Coconut oil is excellent massage oil for the skin as well. It acts as an effective moisturizer on all types of skins including dry skin. The benefit of coconut oil on the skin is comparable to that of mineral oil. Further, unlike mineral oil, there is no chance of having any adverse side effects on the skin with the application of coconut oil. Coconut oil therefore is a safe solution for preventing dryness and flaking of skin. It also delays wrinkles, and sagging of skin which normally become prominent with age. Coconut oil also helps in treating various skin problems including psoriasis, dermatitis, eczema and other skin infections. Therefore coconut oil forms the basic ingredient of various body care products such as soaps, lotions, creams, etc., used for skin care.

Premature Aging
Coconut oil helps in preventing premature aging and degenerative diseases due to its antioxidant properties.

Heart Diseases
There is a misconception spread among many people that coconut oil is not good for the heart. This is because it contains a large quantity of saturated fats. However, coconut oil is beneficial for the heart. It contains about 50% lauric acid, which helps in preventing various heart problems including high cholesterol levels and high blood pressure. The saturated fats present in coconut oil are not harmful as it happens in case of other vegetables oils. It does not lead to increase in LDL levels. It also reduces the incidence of injury in arteries and therefore helps in preventing atherosclerosis.

Weight Loss
Coconut oil is very useful in reducing weight. It contains short and medium-chain fatty acids that help in taking off excessive weight. It is also easy to digest and it helps in healthy functioning of the thyroid and enzymes systems. Further, it increases the body metabolism by removing stress on pancreases, thereby burning out more energy and helping obese and overweight people reduce their weight. Hence, people living in tropical coastal areas, who eat coconut oil daily as their primary cooking oil, are normally not fat, obese or overweight.

Pancreatitis
Coconut oil is also believed to be useful in treating pancreatitis.

Digestion
Internal use of coconut oil occurs primarily as cooking oil. Coconut oil helps in improving the digestive system and thus prevents various stomach and digestion related problems including irritable bowel syndrome. The saturated fats present in coconut oil have anti microbial properties and help in dealing with various bacteria, fungi, parasites, etc., that cause indigestion. Coconut oil also helps in absorption of other nutrients such as vitamins, minerals and amino acids.

Immunity
Coconut oil is also good for the immune system. It strengthens the immune system as it contains antimicrobial lipids, lauric acid, capric acid and caprylic acid which have antifungal, antibacterial and antiviral properties. The human body converts lauric acid into monolaurin which is claimed to help in dealing with viruses and bacteria causing diseases such as herpes, influenza, cytomegalovirus, and even HIV. It helps in fighting harmful bacteria such as listeria monocytogenes and heliobacter pylori, and harmful protozoa such as giardia lamblia.

Healing
When applied on infections, it forms a chemical layer which protects the infected body part from external dust, air, fungi, bacteria and virus. Coconut oil is most effective on bruises as it speeds up the healing process by repairing damaged tissues.

Infections
Coconut oil is very effective against a variety of infections due to its antifungal, antiviral, and antibacterial properties. According to the Coconut Research Center, coconut oil kills viruses that cause influenza, measles, hepatitis, herpes, SARS, etc. It also kills bacteria that cause ulcers, throat infections, urinary tract infections, pneumonia, and gonorrhea, etc. Coconut oil is also effective on fungi and yeast that cause candidiasis, ringworm, athlete's foot, thrush, diaper rash, etc.

Liver
The presence of medium chain triglycerides and fatty acids helps in preventing liver diseases as they substances are easily converted into energy when they reach the liver, thus reducing work load on the liver and also preventing accumulation of fat.

Kidney
Coconut oil helps in preventing kidney and gall bladder diseases. It also helps in dissolving kidney stones.

Diabetes
Coconut oil helps in controlling blood sugar, and improves the secretion of insulin. It also helps in effective utilization of blood glucose, thereby preventing and treating diabetes.

Bones
As mentioned earlier, coconut oil improves the ability of our body to absorb important minerals. These include calcium and magnesium which are necessary for development of bones. Thus coconut oil is very useful to women who are prone to osteoporosis after middle age.

Dental Care
Calcium is an important element present in teeth. Since coconut oil facilitates absorption of calcium by the body, it helps in getting strong teeth. Coconut oil also stops tooth decay.

HIV and Cancer
It is believed that coconut oil plays an instrumental role in reducing viral susceptibility of HIV and cancer patients.

Ref : http://en.wikipedia.org and http://www.organicfacts.net

Coconut oil

There is the fair at my office area today, very funny for shopping. The product famous for this fair is the “coconut oil”. I wonder why it has many benefits while it’s the oil. Do you know why ??? Let’s know “coconut oil” with me first…

Coconut oil is extracted from the kernel or meat of matured coconut harvested from the coconut palm (Cocos nucifera). Throughout the tropical world it has provided the primary source of fat in the diets of millions of people for generations. It has various applications in food, medicine, and industry. Coconut oil is very heat stable so it makes an excellent cooking and frying oil. It has a smoke point of about 360°F (180°C). Because of its stability it is slow to oxidize and thus resistant to rancidity, lasting up to two years due to high saturated fat content.

Production

In the wet process :
Coconut milk is made first and then the oil is extracted from the milk. Coconut kernel is shredded, mixed with a little water, and then squeezed or pressed to extract the oil. The resulting oil/water mixture produces coconut cream or coconut milk depending on the percentage of oil. The coconut milk is then allowed to separate naturally. Since oil is lighter than water, the oil rises to the surface. This takes 12 to 24 hours. The oil can then be skimmed off. This is the traditional method of making coconut oil from coconut milk and is the way many people make the oil at home. Other methods incorporate heating, fermentation, refrigeration, or centrifugal force to separate the oil from the water. Some minor heating is generally done afterwards (often in a low temperature vacuum chamber) to drive off excess moisture and produce a more purified product and to extend shelf life.

In the dry process :
The oil is extracted directly from the kernel. The coconut kernel is first shredded and dried in an oven to about 10 to 12% moisture. The dried, shredded coconut is then placed into a press and the virgin oil is expelled.


Refined, bleached deodorized (RBD)
RBD stands for “refined, bleached, and deodorized.” RBD oil is usually made from copra (dried coconut kernel). Copra can be made by smoke drying, sun drying, or kiln drying. The dried copra is then placed in a powerful hydraulic press with added heat and the oil is extracted. This yields up practically all the oil present, amounting to more than 60% of the dry weight of the coconut.

This “crude” coconut oil is not suitable for consumption because it contains contaminants and must be refined with further heating and filtering. Another method for extraction of a “high quality” coconut oil involves the enzymatic action of alpha-amylase, polygalacturonases and proteases on diluted coconut paste.

Unlike virgin coconut oil, refined coconut oil has no coconut taste or aroma. RBD oil is used for home cooking, commercial food processing, and cosmetic, industrial, and pharmaceutical purposes.

Hydrogenated
RBD coconut oil can be processed further into partially or fully hydrogenated oil to increase its melting point. Since virgin and RBD coconut oils melt at 76°F (24°C) foods, such as chocolate, tend to melt in warm climates. A higher melting point is desirable in these warm climates so the oil is hydrogenated. The melting point of hydrogenated coconut oil is 97–104°F (36–40°C).

In the process of hydrogenation, unsaturated fats (monounsaturated and polyunsaturated fatty acids) are combined with hydrogen in a catalytic process to make them more saturated. Coconut oil contains only 6% monounsaturated and 2% polyunsaturated fatty acids. In this process some of these are transformed into trans fatty acids.

Fractionated
Fractionated coconut oil is a fraction of the whole oil, in which the long-chain fatty acids are removed so that only medium chain saturated fatty acids remain. Lauric acid, a 12 carbon chain fatty acid, is often removed as well because of its high value for industrial and medical purposes. Fractionated coconut oil may also be referred to as caprylic/capric triglyceride oil or medium chain triglyceride (MCT) oil because it is primarily the medium chain caprylic (8 carbons) and capric (10 carbons) acids that make up the bulk of the oil.

MCT oil is most frequently used for medical applications and special diets.


Composition of Coconut Oil
Coconut oil consists of more than ninety percent of saturated fats (Don’t panic! First read to the last word. Your opinion may change), with traces of few unsaturated fatty acids, such as monounsaturated fatty acids and polyunsaturated fatty acids. Virgin Coconut Oil is no different from this. Let us have a bit detailed study of this.

- The Saturated Fatty Acids: Most of them are Medium Chain Triglycerides, which are supposed to assimilate well. Lauric Acid is the chief contributor, with more than forty percent of the share, followed by Capric Acid, Caprylic Acid, Myristic Acid and Palmitic.

- The Polyunsaturated Fatty Acids: Linoleic Acid.

- The Monounsaturated Fatty Acids: Oleic Acid.

- The Poly-phenols: Gallic Acid, which is phenolic acid. These poly-phenols are supposed to be responsible for the fragrance and the taste of Coconut Oil and Virgin Coconut Oil is rich in these poly-phenols.

- Certain derivatives of fatty acid like Betaines, Ethanolamide, Ethoxylates, Fatty Esters, Fatty Polysorbates, Monoglycerides and Polyol Esters.

- Fatty Chlorides, Fatty Alcohol Sulphate and Fatty Alcohol Ether Sulphate, all of which are derivatives of Fatty Alcohols.

- Vitamin-E and Vitamin K and minerals such as Iron.


Ref : http://en.wikipedia.org and http://www.organicfacts.net

Benefits of Moringa Leaves

Belows are the summarized for the Benefits of Moringa Leaves as I’ve searched for you…

As we known that “Moringa” also called “the miracle tree”. The moringa tree has many uses for people in Africa and also elsewhere it grows. Some parts of Moringa tree can be used for animal feed, domestic cleansers, perfume, dye, fertilizer, medicine, water clarification, rope fiber, and as an agent for tanning hides.

Moringa tree is rich in iron, potassium and multivitamins, especially vitamin A. Moringa tree contains four times the amounts of vitamin A in carrots and thus can prevent blindness.

The tree's leaves contain high amounts of vitamin C, which is seven times more than oranges. Moringa tree's leaves contain twice the amount of protein and four times more calcium than milk. Moringa is also rich in potassium- it contains triple the amount in bananas.

Statistics from a book called “The Tree of Life” published by Church World Services in 1999, claim the following:

“For a child aged 1-3, a 100g serving of fresh cooked leaves would provide all his/her daily requirements of calcium, about 75% of his iron and half his protein needs, as well as important amounts of potassium, B vitamins, copper and all the essential amino acids. As little as 20 grams of leaves would provide a child with all the vitamins A and C he needs.”

Without any doubt we can claim that we can only benefit from moringa tree leaves. They are organic, natural and powerful energy supplement. Moringa leaf has no proven bad effects and is absolutely safe and organic, and is suitable for people from any age group.

Benefits of Moringa Leaves

According to researchers, Moringa leaves could treat at least 300 diseases. Let's name just a benefits that Moringa leaves bring:

1. gives a feeling of wellness and promotes energy, yet this is not a sugar based energy
2. increases natural body defense and stimulates metabolism
3. stimulates the cell structure of the body
4. rich in vitamin A, provides nourishment to the eyes and brain
5. balances level of cholesterol
6. balances level of sugar
7. rich in anti-oxidants, beautifies the skin and lowers the appearance of fine lines and wrinkles
8. improves functioning of kidney and liver
9. promotes healthy digestion
10. promotes body's immune system
11. promotes circulatory system and controles blood pressure
12. promotes anti-inflammatory features, heals arthritis pain
13. heals tumors and ulcers
14. balances hormone and gland system
15. detoxify body from poisons
16. helps relax and promotes good night sleep
17. purifies water

In some countries, for example in Senegal, people make sauce out of Moringa leaf powder; in India Moringa tree leaves are used in ayurvedic medicine.

From the popular myth is considered that the fruit of Moringa tree increases sexual libido in men; another myth claims that the tree hosts ghosts during the night. The truth is that is hosts insects, which makes it unattractive for people to grow it in their backyards.

Moringa has been used in households in countries it grows for centuries, but only recently has been tested commercially. Unfortunately, it is still not used widely as it should have been.

In conclusion, Moringa is remarkable discovery for Western world. Of course, people living in tropical parts know the benefits of the tree for thousands and thousands of years. Leaves are great spice in the kitchen-tasty, but most of all healthy. Tree is best known as an excellent energy and nutritional booster, rich in nutrients, vitamins and amino acids. It will replenish your body and provide you with the right energy you need, not sugar-energy, that makes you hyper for some period of time and then leaves you drained.

One might think this is just another product to sell. It is not just a product, it is a gift from nature. India's ancient tradition of ayurveda says the leaves of the Moringa tree prevent 300 diseases, and modern or if you prefer western science confirmed the basic idea. Unfortunately, even while science is introducing the benefits of the Moringa leaves, this vital information has not reached the people who need it most.

Ref : http://www.steadyhealth.com, http://www.treesforlife.org, and http://en.wikipedia.org

How to Grow the Moringa Tree

Last posted I’ve talked about Moringa in general term, today I want you to know how to grow it. This herb can be grown in Asia, Africa, and Latin America.
Moringa trees grow easily from seeds or cuttings. They grow quickly even in poor soil and bloom 8 months after planting.

To grow from a cutting:
After the trees have stopped producing fruits each year, branches need to be cut off so that fresh growth may take place. These branches are excellent for growing new trees.
1. Make a cutting at least 1" (2.5cm) in diameter and at least six feet (1.8m) long.
2. Dig a hole 3 ft. (1m) x 3 ft. (1m) and 3 ft. (1m) deep.
3. Place cutting in this hole and fill with a mixture of soil, sand and composted manure. Pack firmly around base of the cutting. Form a slight dome or cone shape, sloping down away from the cutting. It is desirable that water not touch the stem of the new tree.
4. Water generously, but do not drown the cutting in water.

In India, the custom is to put some cow dung on top of the open end of the cutting. This is an excellent way to protect the cutting from pests.


To grow from seed:
Moringa seeds have no dormancy periods and can be planted as soon as they are mature.

- To grow from seed in the ground
It is best to plant the seeds directly where the tree is intended to grow and not transplant the seedling. The young seedlings are fragile and often cannot survive transplanting.

- To plant seeds directly in the ground
1. Choose an area with light and sandy soil, not heavy with clay or water-logged.
2. Dig holes 1 ft (30 cm) square and 1 ft deep. Back-fill the holes with loose soil. Compost or manure will help the tree grow better, even though Moringa trees can grow in poor soils.
3. Plant 3 to 5 seeds in each hole, 2 in. (5 cm) apart. Plant the seeds no deeper than three times the width of the seed (approximately ½ in. or 1.5 cm -- the size of one's thumbnail).
4. Keep the soil moist enough so that the top soil will not dry and choke the emerging saplings, but it should not too wet or else the seeds can drown and rot.
5. When the saplings are four to six inches tall, keep the healthiest sapling in the ground and remove the rest. Termites and nematodes can kill a young sapling. Take measures to protect saplings from these two dangers.

Note:
If the soil is heavy, dig a larger hole of up to 3 ft (90 cm) in diameter and 3 ft deep, and backfill with 1 part sand and 2 parts original soil. Added compost or manure will help.

To grow from seed in the Plastic Bags:
When it is not possible to plant directly in the ground, use the following method:

1. Fill seedling bags with light soil mixture, i.e. 3 parts soil to 1 part sand.
2. Plant two or three seeds in each bag, ¼ in. (0.5 cm) deep.
3. Keep moist but not too wet. Germination will occur within two weeks.
4. Remove extra seedlings, leaving one in each bag.
Seedlings can be transplanted after four to six months when they are 2-3 ft (60-90 cm) high.

Transplanting
The ground where the trees are to be planted should be light and sandy, not heavy with clay or water-logged.

Dig a hole 1 ft (30 cm) square and 1 ft deep. Backfill with loose soil. Adding compost or manure will help the trees grow better.
1. Water the planting holes one day before transplanting the seedlings.
2. Plant seedlings in the late afternoon to avoid the hot sun the first day.
3. Make a hole in the pit to accept all soil in the bag. Carefully cut open the sack and place the seedling in the planting hole. Be careful to keep the soil around the seedling's roots intact.
4. Pack soil around the seedling base.
5. Water only lightly for the first few days.

If the seedlings fall over, tie them to a stick for support. Protect young saplings from termites and nematodes.

Ref : http://www.treesforlife.org

Moringa (Ma-Room)

Last weekend, I went to my hometown and found “moringa capsule” in the refrigerator. My mom told me that there are many benefits for this herb. Every pasts of this herb can be used as medicine. First, I want you to know this herb, “ Moringa “ or “ Maroom “ in Thai.

Moringa oleifera, commonly referred to simply as "Moringa" and Malayalam. Muringnga, is the most widely cultivated species of the genus Moringa, which is the only genus in the family Moringaceae. It is an exceptionally nutritious vegetable tree with a variety of potential uses. The tree itself is rather slender, with drooping branches that grow to approximately 10 m in height. In cultivation, it is often cut back annually to 1 meter or less and allowed to regrow so that pods and leaves remain within arm's reach.

Distribution
The "Moringa" tree is grown mainly in semi-arid, tropical, and subtropical areas, corresponding in the United States to USDA hardiness zones 9 and 10. While it grows best in dry sandy soil, it tolerates poor soil, including coastal areas. It is a fast-growing, drought-resistant tree that is native to the southern foothills of the Himalayas in northwestern India. Reports that it grows wild in the Middle East or Africa are completely unsubstantiated. Today it is widely cultivated in Africa, Central and South America, Sri Lanka, India, Mexico, Malaysia, Indonesia and the Philippines. It is considered one of the world’s most useful trees, as almost every part of the Moringa tree can be used for food or has some other beneficial property. In the tropics, it is used as forage for livestock, and in many countries, Moringa micronutrient liquid, a natural anthelmintic (kills parasites) and adjuvant (to aid or enhance another drug) is used as a metabolic conditioner to aid against endemic diseases in developing countries.

A traditional food plant in Africa, this little-known vegetable has potential to improve nutrition, boost food security, foster rural development, and support sustainable landcare.

General nutrition
The immature green pods called “drumsticks” are probably the most valued and widely used part of the tree. They are commonly consumed in India and are generally prepared in a similar fashion to green beans and have a slight asparagus taste. The seeds are sometimes removed from more mature pods and eaten like peas or roasted like nuts. The flowers are edible when cooked, and are said to taste like mushrooms. The roots are shredded and used as a condiment in the same way as horseradish; however, it contains the alkaloid spirochin, a potentially fatal nerve-paralyzing agent, so such practices should be strongly discouraged.

The leaves are highly nutritious, being a significant source of beta-carotene, Vitamin C, protein, iron, and potassium. The leaves are cooked and used like spinach. In addition to being used fresh as a substitute for spinach, its leaves are commonly dried and crushed into a powder, and used in soups and sauces. Murungakai, as it is locally known in Tamil Nadu and Kerala, is used in Siddha medicine. The tree is a good source for calcium and phosphorus. In Siddha medicines, these drumstick seeds are used as a sexual virility drug for treating erectile dysfunction in men and also in women for prolonging sexual activity.

The Moringa seeds yield 38–40% edible oil (called ben oil from the high concentration of behenic acid contained in the oil). The refined oil is clear, odorless, and resists rancidity at least as well as any other botanical oil. The seed cake remaining after oil extraction may be used as a fertilizer or as a flocculent to purify water.

The flowers are also cooked and relished as a delicacy in West Bengal and Bangladesh, especially during early spring. There it is called shojne ful and is usually cooked with green peas and potato.

Malnutrition
Moringa trees have been used to combat malnutrition, especially among infants and nursing mothers. Three non-governmental organizations in particular — Trees for Life, Church World Service, and Educational Concerns for Hunger Organization — have advocated Moringa as “natural nutrition for the tropics.” Leaves can be eaten fresh, cooked, or stored as dried powder for many months without refrigeration, and reportedly without loss of nutritional value. Moringa is especially promising as a food source in the tropics because the tree is in full leaf at the end of the dry season when other foods are typically scarce. (Jed W. Fahey, 2005)

A large number of reports on the nutritional qualities of Moringa now exist in both the scientific and the popular literature. It is commonly said that Moringa leaves contain more Vitamin A than carrots, more calcium than milk, more iron than spinach, more Vitamin C than oranges, and more potassium than bananas,” and that the protein quality of Moringa leaves rivals that of milk and eggs. However, the leaves and stem of M. oleifera are known to have large amounts of their calcium bound in calcium oxalate crystals, (see Olson, M. E., and S. Carlquist. 2001. Stem and root anatomical correlations with life form diversity, ecology, and systematics in Moringa (Moringaceae), Botanical Journal of the Linnean Society 135(4): 315-348), which is not a form of calcium available to the body. Whether the claim of "more calcium than milk" includes this non-bioavailable calcium needs to be addressed. The oral histories recorded by Lowell Fuglie in Senegal and throughout West Africa report countless instances of lifesaving nutritional rescue that are attributed to Moringa (Fuglie, L.J., 1999, 2000). In fact, the nutritional properties of Moringa are now so well-known that there seems to be little doubt of the substantial health benefit to be realized by consumption of Moringa leaf powder in situations where starvation is imminent. Nonetheless, the outcomes of well-controlled and well-documented clinical studies would still be clearly of great value. (Jed W. Fahey, 2005)

In many cultures throughout the tropics, differentiation between food and medicinal uses of plants (e.g. bark, fruit, leaves, nuts, seeds, tubers, roots, and flowers), is very difficult because plant uses span both categories, and this is deeply ingrained in the traditions and the fabric of the community (Lockett et al., 2000).

In traditional Indian medicine, children and adults used to drink a cup of decoction (kasayam), every Sunday normally after an oil bath, made of ginger, garlic, a piece of Murungai tree park (Murungai pattai) and Mavelingam tree park (mavelinga pattai, and the root nodules of Kolinji plant (a leguminous plant with nitrogen nodlules in the root.

Cultivation
In the Philippines, the plant is propagated by planting limb cuttings 1–2 m long, from June to August, preferably. The plant starts bearing pods 6–8 months after planting, but regular bearing commences after the second year. The tree bears for several years. It does not tolerate freeze or frost. It can also be propagated by seed. As with all plants, optimum cultivation depends on producing the right environment for the plant to thrive. Moringa is a sun- and heat-loving plant. Seeds are planted an inch below the surface and can be germinated year-round in well-draining soil.

There is a saying in Tamil Language in India "Murungaiyai odithu vala, pillaiyai adithu vala" (Meaning: the murungai tree must be cultivated by regular pruning, children must be goomed with properr guidance(by punishing too).
Moringa is common in India, where its triangular, ribbed pods with winged seeds are used as a vegetable crop. It is particularly suitable for dry regions. The drumstick can be grown using rainwater without expensive irrigation techniques. The yield is good even if the water supply is not. The tree can be grown even on land covered with 10-90 cm of mud.

Moringa is grown in home gardens and as living fences in Thailand, where it is commonly sold in local markets. In the Philippines, Moringa is commonly grown for its leaves, which are used in soup. The leaves (called dahon ng malunggay in Tagalog or dahon sa kamunggay in Cebuano) are commonly sold in local markets. Moringa is also actively cultivated by the AVRDC in Taiwan. The AVRDC is "the principal international center for vegetable research and development in the world. Its mission is to reduce poverty and malnutrition in developing countries through improved production and consumption of vegetables."

Ref : http://en.wikipedia.org and http://www.treesforlife.org

Apple Cider Vinegar (Part II)

Let’s continued for the part 2 of Apple Cider Vinegar…

How Should Apple Cider Vinegar Be Used?
Since apple cider vinegar is an unproven treatment, there are no official recommendations on how to use it. Some people take two teaspoons a day (mixed in a cup of water or juice.) A tablet of 285 milligrams is another common dosage.

Apple cider vinegar is also sometimes applied to the skin or used in enemas. The safety of these treatments is unknown.

What Are the Risks of Apple Cider Vinegar?
On the whole, the risks of taking occasional, small amounts of apple cider vinegar seem low. But using apple cider vinegar over the long term, or in larger amounts, could have risks. Here are some things to keep in mind.

• Apple cider vinegar is highly acidic. The main ingredient of apple cider vinegar is acetic acid. As the name suggests, it's quite harsh. Apple cider vinegar should always be diluted with water or juice before swallowed. Pure apple cider vinegar could damage the tooth enamel and the tissues in your throat and mouth. One study found a woman who got an apple cider vinegar supplement stuck in her throat. She seemed to have suffered lasting damage to her esophagus. Vinegar has been known to cause contact burns to the skin.

• Long-term use of apple cider vinegar could cause low potassium levels and lower bone density. If you already have low potassium or osteoporosis, talk to your doctor before using apple cider vinegar.

• Apple cider vinegar could theoretically interact with diuretics, laxatives, and medicines for diabetes and heart disease.

• If you have diabetes, check with your doctor before using apple cider vinegar. Vinegar contains chromium, which can alter your insulin levels.

Using apple cider vinegar supplements -- instead of the liquid itself -- adds another layer of risk. You just can't be sure what you're really getting. Unlike medicines, supplements are not regulated by the FDA. They aren't routinely tested for effectiveness or even basic safety. A 2005 study looked at the ingredients of eight different brands of apple cider vinegar supplements. The researchers found that:
• The ingredients listed on the box did not reflect the actual ingredients.
• The ingredients varied a great deal between different brands.
• The recommended dosages varied a great deal between brands.
Most disturbing, the chemical analysis of these samples led the researchers to doubt whether any of these brands actually contained any apple cider vinegar at all.

Should I Use Apple Cider Vinegar?
The answer depends on how you want to use apple cider vinegar. As a salad dressing, you should be fine. But taken as a daily medical treatment, it could be a little more risky. Yes, some studies of apple cider vinegar are intriguing. But a lot more research needs to be done. Right now, there is not enough evidence that apple cider vinegar -- or any vinegar -- has any health benefit for any condition. Since the benefits are unknown, so are the risks.

If you're thinking about trying apple cider vinegar, talk to your doctor first. It's always worth getting an expert's advice. Your doctor can also make sure that the apple cider vinegar won't affect other health conditions or the effectiveness of the medicines you take. Trying to control a serious medical condition on your own with an unproven treatment is both unwise and dangerous.

Ref : http://en.wikipedia.org and http://www.webmd.com

Apple Cider Vinegar

Last weekend, I went to my hometown to visit my mom. One of the seasoning in my kitchen which I’ve never seen is “Apple Cider Vinegar”. My mother told me that there are many healthy benefits, do you know these ???

As I’ve searched the healthy benefits of Apple Cider Vinegar, let’s share with me… (To easy to read, it will be separated to 2 parts.)

Apple cider vinegar, otherwise known simply as cider vinegar, is made from cider or apple must and has a brownish-yellow color. It often is sold unfiltered and unpasteurized with the mother of vinegar present, as a natural product. It is very popular, partly due to supposed beneficial health and beauty properties. Due to its acidity, apple cider vinegar may be very harsh, even burning, to the throat. If taken straight, (as opposed to used in cooking), it can be diluted (e.g. with fruit juice or water) before drinking. It is also sometimes sweetened with sugar or honey. There have been reports of acid chemical burns of the throat.

Apple Cider Vinegar
Over the centuries, vinegar has been used for countless purposes: making pickles, killing weeds, cleaning coffee makers, polishing armor, and dressing salads. It's also an ancient folk remedy, touted to relieve just about any ailment you can think of.

In recent years, apple cider vinegar has been singled out as an especially helpful health tonic. So it's now sold in both the condiment and the health supplement aisles of your grocery store. While many of the folk medicine uses of vinegar are unproven (or were disproved), a few do have a medical research backing them up. Some small studies have hinted that apple cider vinegar could help with several conditions, such as diabetes and obesity.

So does consuming apple cider vinegar make sense for your health? Or is vinegar best used for cleaning stains and dyeing Easter eggs? Here's a rundown of the facts.

What Is Apple Cider Vinegar?
Vinegar is a product of fermentation. This is a process in which sugars in a food are broken down by bacteria and yeast. In the first stage of fermentation, the sugars are turned into alcohol. Then, if the alcohol ferments further, you get vinegar. The word comes from the French, meaning "sour wine." While vinegar can be made from all sorts of things -- like many fruits, vegetables, and grains -- apple cider vinegar comes from pulverized apples.

The main ingredient of apple cider vinegar, or any vinegar, is acetic acid. However, vinegars also have other acids, vitamins, mineral salts, and amino acids.

Apple Cider Vinegar : Cure for Everything?
While long used as a folk remedy, apple cider vinegar became well known in the U.S. in the late 1950s, when it was promoted in the best-selling book Folk Medicine: A Vermont Doctor's Guide to Good Health by D. C. Jarvis. During the alternative medicine boom of recent years, apple cider vinegar pills have become a popular dietary supplement.

Look on the back of a box of supplements -- or on the Internet or in the pages of any one of the many books on vinegar and health -- and you'll find some amazing claims. Apple cider vinegar is purported to treat numerous diseases, health conditions, and annoyances. To name a few, it's supposed to kill head lice, reverse aging, ease digestion, and wash "toxins" from the body.

Most of these claims have no evidence backing them up. Some -- like vinegar's supposed ability to treat lice or warts -- have actually been studied, and researchers turned up nothing to support their use. Other claims have been backed up by studies, but with a catch: vinegar may work, but not as well as other treatments. For instance, while vinegar is a disinfectant, it doesn't kill as many germs as common cleaners. And while vinegar does seem to help with jelly fish stings -- an old folk remedy -- hot water works better.

Scientific Evidence of Apple Cider Vinegar Benefits
But there are some medical uses of vinegar that do have promise, at least according to a few studies. Here's a rundown of some more recent ones.

• Diabetes : The effect of vinegar on blood sugar levels is perhaps the best-researched and the most promising of apple cider vinegar's possible health benefits. Several studies have found that vinegar may help lower glucose levels. For instance, one 2007 study of 11 people with type 2 diabetes found that taking two tablespoons of apple cider vinegar before bed lowered glucose levels in the morning by 4%-6%.

• High cholesterol : A 2006 study showed evidence that vinegar could lower cholesterol. However, the study was done in rats, so it's too early to know how it might work in people.

• Blood pressure and heart health : Another study in rats found that vinegar could lower high blood pressure. A large observational study also found that people who ate oil and vinegar dressing on salads five to six times a week had lower rates of heart disease than people who didn't. However, it's far from clear that the vinegar was the reason.

• Cancer : A few laboratory studies have found that vinegar may be able to kill cancer cells or slow their growth. Observational studies of people have been confusing. One found that eating vinegar was associated with a decreased risk of esophageal cancer. Another associated it with an increased risk of bladder cancer.

• Weight Loss : For thousands of years, vinegar has been used for weight loss. White vinegar (and perhaps other types) might help people feel full. A 2005 study of 12 people found that those who ate a piece of bread along with small amounts of white vinegar felt fuller and more satisfied than those who just ate the bread.

While the results of these studies are promising, they are all preliminary. Many were done on animals or on cells in a lab. The human studies have been small. Before we will truly know whether vinegar has any health benefits, much larger studies are needed.

Ref : http://en.wikipedia.org and http://www.webmd.com