Knowledge Sharing
FOOD VS HEALTH SUPPLEMENTS
Health Supplements contain nutrients that are originally in plants and other natural sources from which the selected nutrients are refined or extracted, then packaged and sold for specific purpose On the other hand, food rich in those substances or infused with those substances are sold as Functional or Special Dietary Food. In many cases, there is no clear line separating the two. In general, Supplements have higher ‘dosage’ and are generally priced considerably higher as they are perceived as ‘de facto medicine’. Supplements are favored by manufacturers and marketers for a simple reason: the manufacturing or extraction process can often be patented thus high commercial value for those involved. Food, on the other hand, can hardly be patented and little trade secrets can be kept due to disclosure and labeling requirements across the world.
Higher pricing of Supplements also gives consumers the impression that it has more health value thus it is better to take Supplements than to take food rich in those nutrients.
In this fast paced society, consumers also prefer the ‘silver bullet’ – popping a tablet is definitely more convenient than cooking a meal.
So are Supplements really better than food?
The argument is still ongoing.
We believe that nutrients don’t work alone. Our body, having gone through evolution for millions of years, knows what nutrients it needs, how much it needs and how those nutrients work together to benefit our body. When we take Good Food – whole food rich in nutrients we need, our body knows how to handle all the nutrients which go into our body as a whole. When we take supplements, often a heavy dosage of a particular nutrient, our body may not know how to handle the sudden influx of this nutrient. It does not have other ‘partner nutrients’ coming along and the benefit to our body is unknown.
The Supplement approach is akin to medicine. It is an external intervention that tries to correct an internal imbalance. It is a reactive approach or a proactive mission without a target.
Good Food approach is more natural. We just supply our body with nutrients in their natural form and let our body pick and choose what it needs to get it into its optimal state.
A BRIEF INTRODUCTION OF FLAX
Action and Function of Organic Flax Seed Oil
Flax seed is 1/3 oil, and the rest of it is made up of fiber, protein, and mucilage. Flax seed oil is a rich source of essential fatty acids - it contains alpha linolenic acid, omega 3 essential fatty acid, and omega 6 essential fatty acid, and flax seed oil contains these 3 EFA's in just the right proportions. Flax seeds are also a great source of lignans, vitamins, and minerals.
Most people today are usually lacking omega 3 EFA in their diet, and flax seed oil is an excellent supplement for this. The cells of the body need the omega 3 fatty acids from which they build their cell membranes, which protect them. The brain is largely composed of fats called phospholipids, which are made from essential fatty acids. Thus these oils are essential for the function and structure of the brain and improve cognition, memory, moods and concentration.
Flax Seed Oil - Essential Source Of Omega 3 EFA
Research has shown that majority of diets are deficient in Omega 3 essential fatty acids, and this can lead to some serious health problems:
- Coronary heart disease - Omega 3 helps reduce cholesterol, blood pressure, plaque formation, and cardian arrhythmia.
- Arthritis - Studies have found that oils rich in Omega 3 (like flax seed oil) patients can reduce their drug use.
- Cancer - Omega 3 has been found to kill certain cancer cells without harming normal cells.
- Skin problems like acne, eczema, and psoriasis are shown partly to be related to Omega 3 deficiency.
- Omega 3 EFA helps improve your response to stress.
Health Benefits of Flax Seed Oil
Flax seeds contain 12% mucilage, which makes it a gentle, natural laxative. Flax seeds are perfect for individuals who has a sensitive stomach.
- Flax seed oil acts as a buffer for excess stomach acids
- Flax seed oil soothes ulcers and irritable bowel disorders
- Flax seed oil lubricates and absorbs toxins
- Prevents toxic build up in the bowel
Flax seed oil also contains lignans that have anti-viral, anti-bacterial, anti-fungal and anti-cancer properties. Flax seeds have the richest source of lignans, 100 times more than the next best source, wheat bran. Flax seed also contains lecithin which emulsifies fat and cholesterol. These little seeds improve digestion, help stabilize blood glucose levels, fight tumor formation and enhance cardiovascular health.
The Components of Flax Seed Oil
We already mentioned above that flax seed oil is an excellent source of fiber, protein, lignans, vitamins and minerals, and essential fatty acids. Let's take a look at some of these.
Fiber - Flax seeds contain soluble and insoluble fiber, and also contains mucilage. The fiber in flax seed oil cleans the colon of toxic material, metabolic waste and dried mucus. Flax fiber is an excellent food for friendly bacteria in the intestine which keeps disease-causing organisms in check.
Protein - There's about 25g of protein for every 100g of flax seeds. The protein in flax seeds is easily digested and contains a complete amino acid profile that your body needs.
Lignans - Lignans have anti-cancer, anti-viral, and anti-bacterial properties, and Flax seed has 75 to 800 percent more lignans than other vegetables and grains. Researchers also believe lignans to have antioxidant properties.
Essential Fatty Acids - Flax seed oil is a rich source of 3 essential fatty acids: alpha linolenic acid, omega 3 essential fatty acid, and omega 6 essential fatty acid. (See above for some Omega 3 benefits.)
古老而神奇的石榴
石榴对于各种疾病,都能发挥神奇的效用。它能增进食欲、恢复体力、强肝、防止口渴、宿醉;防牙出血、牙痛、蛀牙;防鼻出血、中耳炎、喉痛;防烧伤、香港脚等皮肤病;防阴部与肛门的湿疹……
自古以来,石榴就是广泛利用的果实。从现代医学、生理学、药理学、生化学等各方面看,石榴隐着生物复杂、神奇的作用。中国三千年的医药志,以及印度、古希腊的许多医学书都记载有石榴的效能。
石榴的广泛应有
石榴的原产地 - 伊朗, 石榴是一种普遍的食物。 他们常将石榴当成甜点食用, 或煎煮叶子当茶喝,将石榴挤汁当浓缩精保存,可以整年食用。石榴具有强大的热量且不含对人体有害的成分。在伊朗和中国,石榴一直还被认为是能够净化污浊血液的果实。
糖尿病是现代都市人的一大疾病。糖尿病是因胰岛素缺乏所引起,这种病在普遍食用石榴的伊朗、格鲁吉亚、阿塞拜疆等高加索地区却比较少。
石榴中所含有的氨基酸,几乎都是人体必需的氨基酸,例如谷氨酸、天门冬氨酸等。石榴中所含的无机质以钾为多,它是维持生命不可或缺的物质。除此之外,石榴中还含有维他命类和其他一些有效成分诸如类固醇荷尔蒙、生物碱等。
石榴是治疗醉酒的最佳饮品,若饮酒过度,第二天可不好受。适当吃些石榴,可以帮助解除酒醉的痛苦。石榴汁中混合柠檬和糖类当成饮料喝下,能够迅速地使得泥醉症状获致高度的镇静效果。
石榴具有强大的杀菌效果,其中含有硼酸和丹宁,能够消除口中的臭味。石榴还能调节人体内的水分,是理想的减肥食品。
被当作万能药的石榴,经常用来止下痢。尤其是果实较酸的酸石榴,自古就当作停止急性或慢性下痢的生药使用,中国民间使用此方尤为普及。
对於手足易出汗甚至溃烂者,石榴很可能又能帮忙:在温水中加入几滴石榴汁,浸泡手掌、脚掌5分钟,一天两次,实行两天,会使手掌、脚掌变好,会起到令人难以置信的效果。
石榴能与癌细胞作战,事实上许多国家已经注意到这一点。伊朗将石榴纳入饮食生活中,患胃癌和肠癌的比例较低。石榴尤其是对小肠癌的作用最强。
经常持续吃石榴或喝石榴汁来,不知不觉中,可使一些慢性疾病好转起来,现实生活中,这样的实例很多。尤其是对肩膀酸痛、眼睛疲劳等症状,效果更佳。现代化的普及,使个人电脑增多,有肩膀酸病和眼睛疲劳毛病的人增多,要减轻上述症状,不妨用石榴试试。
石榴被称为佳果圣饮,越来越受重视,在欧美甚至日本,有很多围绕石榴的科研项目都在进行。而消费者却没那个耐心,已经把石榴和石榴汁推到了明星地位。
WANT MAXIMUM BENEFITS FROM SUPER FOOD? GO WILD!
Organic food is hot. Super foods such as pomegranate, bilberry, avocado…are even hotter!
Most consumers take organic food mainly because they feel that such foods are chemical and pesticides free. That’s certainly the ultimate goal of organic farming. The reality is, even with many certified organic products, pesticides may still be used. It may not be synthetic pesticides which are disallowed in any organic farming. Many organic farming practices do use organic pesticides such as Rotenone. It is not necessary all organic matters are perfectly safe. For example, rotenone is one that has high toxicity to fish and aquatic creatures. It also has some toxicity towards mammals including humans.
Earlier human took food in its raw natural form. We then learn farming by making selections. The last two centuries saw a dramatic shift from farming to industrial production. The result is that we are moving further and further away from natural food. Modern science helped us to breakdown the original raw food and tried to find individual nutrients that we now believe to be essential to life and health: carbohydrates, fats, proteins, vitamins, minerals…the discoveries and high yield production methods may have helped human to feed itself well. But modern chronicle illness started to stalk us increasingly. Late last century, scientist started to wonder if our approach of industrial farming and food production; selective nutrient enrichment are responsible for those illness. Nutritionist and scientist now promote whole, organic or naturally grown food more than ever.
As we find more and more advanced method in farming and food production, what we lost most in our diet is phytochemicals, which are plant or fruit derived chemical compounds. Phytochemicals now are believed to be able to significantly reduce the risk of diseases, probably due to polyphenol antioxidant and anti-inflammatory effects. Common food rich in Phytonutrients are tomato, broccoli, garlic, flaxseed, blueberry (and bilberry), beans and peas, pomegranate…
Researches have fond that the potency of Phytonutrients in cultivated plants are far lower than those grown in the wild. Wildly grown plants and fruits have stronger aroma, taste and often more bitter. This stronger taste is mostly due to the increased content of Phytonutrients. Many of these components are produced as part of the plant’s own immune system. They protect the plant from insect damage and disease. The more nourished the plant is with the proper trace elements in the soil, the stronger the plant’s immunity to weather and other environmental hazards. Modern cultivation, in contrast, has the plants well taken care of: covers to shield them from extreme weather; pesticides to protect them from infections and insets; chemical fertilizers to help them grow faster in a shorter time. The result is higher yield but the plants are weaker as the plants themselves no longer need to strengthen its own immune system to survive. They lack phytochemicals. When we ingest those produces, we get less Phytonutrients.
The most nutritious food is still from those wildly grown.
A typical Chinese medical hall would surely sell Bird’s Nest and Ginseng! You are likely to see a few antique looking Ginseng prominently displayed with a price tag that is many times higher than those in the glass jar. If you ask why the vast differences, the shop owner would proudly announce that those expensive Ginseng are WILDLY GROWN. Yes, wildly grown Ginseng is indeed far more expensive than those cultivated in plastic wrapped green house. The reason? Wildly grown Ginseng is believed to be far more potent in delivering the true benefits.
In fact, that does not only apply to Ginseng. It applies to all herbs and foods, even to animals and seafood. We all know that Kampung Chicken is tastier; a Japanese will never agree that beef from intensive farming in US can be as great as Kobe beef. Many may not yet know: the quantity and quality of Omega-3 from farmed Salmon is far different from Salmon grown in the wild.
Yes, we can’t turn back and live on wildly grown food only as we have too many on the planet to be fed now. However, this reality should not stop us from searching for better, more nutritious food, especially when one wants to make food as part of his or her holistic approach to better health.
If you take food simply for the enjoyment of the taste and to fill the stomach, you don’t have to bother how the food was produced. It does not matter if it is organic or not. However, if you are paying good money after specific benefit a food that is known to be able to provide, you should know more on how the food was produced. It is certainly better to take it organic. It is best to take it wildly grown if they are available.
A BRIEF INTRODUCTION OF POMEGRANATE
Pomegranate is believed to have been cultivated by the ancient Persians in the region of modern Iran. Today, pomegranate fruit grown in Iran and countries around the Mediterranean Sea and Caucasus mountains are still considered the finest. Pomegranate spread from Persian Gulf eastward along the ancient trade routes. China is now one of the largest producer of pomegranate fruits. Pomegranate was introduced to Europe (initially Spain) when Islam was at its renaissance in fifteen century. The Spanish colonizers brought the fruit to other continents as Spanish ships sailed to the Americas.
You do see pomegranate trees and fruits in gardens and nurseries in Singapore. They are more commonly known as “Red Flowers” among older folks. The Chinese name is Shi Liu (石榴). The spices we see here is rather small in both the tree and the fruit. They are not really suitable as edible fruits. There are more than 600 varieties of pomegranates throughout the world. Those fit for human consumption are much larger, about the size of a big red apple.
Speaking about apple, some Biblical theorists actually suggest that apple was not what Eve offered to Adam in the Garden of Eden. It was pomegranate! In many culture, pomegranate is a symbol of fertility. If the population of the world today is anything of an indication of the fertility power from pomegranate, this theory could be very well true!
Pomegranates figure in many religious paintings by the likes of Sandro Botticelli and Leonardo da Vinci, often in the hands of Virgin Mary or the infant Jesus. The fruit, broken or bursting open, is a symbol of the fullness of his suffering and resurrection. In fact, pomegranate was cited as a desired food and a symbol of beauty in the Bible. For example, in Song of Solomon 4:3, it reads “Your lips are like a ribbon of scarlet. Oh, how beautiful your mouth! Your cheeks behind your veil are like pomegranate halves-lovely and delicious”.
Prophet Mohammed is said to have praised pomegranate for its nutritional and spiritual values, and have encouraged his followers to eat the fruit as a means of purifying their body of envy and hatred.
The Arab Bedouins wedding prominently feature pomegranates: a ripe fruit is split open by the groom as he and his bride enter their home. Abundant arils ensure that the couple who eat them will have many children.
In Buddhism, pomegranate is one of the three Blessed Fruits of Buddhism, along with Citrus and Peach.
In Hinduism, Lord Ganesha's image appears in many from - 32 of them. Of that, 6 of them appear with pomegranate.
All the legends have made pomegranate a mystical fruit with magic but unsaid powers. Many members may not have noticed that three royal colleges, the Royal College of Midwives, the Royal College of Obstetricians and Gynaecologists and the Royal College of Physicians, all feature the pomegranate in their Crest!
It is no wonder that the power of pomegranate has finally court the attention of modern scientists. Various researches have been done in different part of the world. It has been commonly recognized that pomegranate fruit and juice are packed with antioxidants – the agents the body uses to protect itself against cell damage. Good natural sources of antioxidants include red win, tomato, green tea, blueberries…but now scientists believe that pomegranates, which are a rich source of antioxidant compounds called polyphenols, could be even better. Researches have pin pointed a few direct beneficiaries of pomegranate intake: reduced cholesterol level; reduced plaques in arteries; lowering high blood pressure; prevent or reduce tumors in organs such as prostate…pomegranate’s high Folic Acid contents also make it an ideal supplement for woman for pregnancy and even skin beatification.
Notwithstanding the researches on pomegranate are at the earlier stage and the results are not necessarily conclusive, the initial results are already exciting to health conscious consumers. Pomegranate juice has become the new celebrity in US, UK and some other countries. After all, there is no harm to drink this juice that has been treasured for thousands years by our ancestors. Moreover, the juice has a unique balanced taste of sweet and sour – likely to be fantastic for tropical Singapore.