View allAll Photos Tagged Digestion
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Es casi plano, de aspecto inocente, curvas suaves, movimientos lentos y varias lomas se dibujan en su costado en un contorno de hoja asimétrica que de continuo cambia de forma, cadenciosamente, en ondulaciones que recuerdan a las borde del manto de las medusas.
Se trata de Loxophyllum meleagris y nos referimos a él hace poco más de una semana. Es el tigre de los protozoos, un gran depredador silencioso que se atreve con presas rápidas y voluminosas como rotíferos y otros ciliados que como él son de gran tamaño.
Loxophyllum meleagris se mueve casi y caza como las medusas, tiene armas secretas en cada uno de esos misteriosos botones de su costado, varios centenares de arpones ultramicroscópicos que se pueden disparar al mínimo roce, como en las ortigas o las mismas medusas, o cuando una presa está muy próxima, son los extrusomas. Su carga letal paralizará a la víctima momentáneamente y después para siempre. De inmediato proseguirá el ritual de la ingestión y de la digestión, el nuestro está en pleno proceso digestivo y su interior señala las trazas que quedan de su última presa.
El agua entra en el cuerpo de Loxophyllum con mucha facilidad, como si fuese de papel absorbente y así este ciliado podría hincharse más y más hasta explotar pero Loxophyllum , al igual que muchos otros protozoos, ha diseñado un perfecto sistema de achique muy útil para su extenso cuerpo. En su parte posterior late una vacuola esférica como un pequeño corazón lleno de agua, cada latido es una porción de líquido que sale al exterior, pero para poder recoger el agua de todo su cuerpo es necesario algo más, por eso, un canal se abre en toda su longitud, junto al borde que comunica con esa bomba de achique un sencillo pero perfecto sistema hidraúlico, casi como un primitivo aparato circulatorio.
Su núcleo parece también dividido en compartimentos, es un núcleo descentralizado en el que cada uno interpreta una pequeña parte de la sinfonía de una vida única.
La fotografía de hoy procede de una muestra recolectada hace unas semanas, en la laguna de Sobrado dos Monxes en Coruña y se ha realizado a 200 aumentos empleando la técnica de contraste de interferencia.
Con nuestra gratitud para Pilar Gil por la publicación en Qúo, a Antonio Martínez Ron en fogonazos ...y también Paul/
Puedes tener otra infomación en la exposición LA VIDA OCULTA DEL AGUA
Y en este catálogo
También en la galería de Fotolog
Y nuestro granito de arena por la Paz
Hal’s digestion has been ruined by his wife’s cooking and baking. A chance encounter with Mrs. Tate’s pie is revelatory. Crisco makes all the difference enabling Hal to cheerfully scoff whatever his wife prepares for him. Hal’s wife has no name.
Los extractos de Toronja, nopal y algas Lipomix sirven para :
• Reducir y controlar el peso, entre 4 y 6 kilos por mes.
• Reduce tu Cintura y abdomen.
• Comprime el vientre.
• Desaparece la celulitis.
• Activa la digestión.
• Alivia gastritis y colitis y ulcera gástrica.
• Alivia molestias de riñón.
• Descongestiona el hígado y las vías biliares.
• Auxiliar en el control de la diabetes tipo ll.
• Regula el colesterol y triglicéridos.
• Descongestiona y purifica el colon.
• Además de contener 18 aminoácidos, esenciales para el organismo.
el kit tiene un costo de $450
incluye los 3 botes con 45 capsulas c/u
La crema de Urgencias tiene un costo de:
La mediana $450 que te dura un mes y medio aprox es para cuando la van a aplicar en una sola zona
Y la grande esta en $650 que te dura de 2 a 3 meses y es para cuando la vas a aplicar en diferentes zonas de el cuerpo
La crema de urgencias
La pueden aplicar durante la noche:
se la aplican, emplayan la zona con plastico o plastipack para comida, y asi se duermen... Se levantan se meten a bañar y retiran la crema.
(es muy importante el uso de el plástico ya que si la aplican sin el, además de embarrarse la ropa no le dan oportunidad al cuerpo de que la absorba)..
o bien Durante el día:
Se levantan se meten a bañar y la aplican emplayando la zona, se ponen un body o una Fajita y asi se quedan todo el día y la retiran en la noche.. (la mayoria de las que trabajan utilizan esta aplicacion y son las que mas bajan)
Se aplica durante 15 dias y despues se deja descanzar otros 15 y luego vuelven a empezar con otros 15 dias...
"For Digestion's sake -- smoke Camels." From the March 21, 1936 issue of the Maroon and Gold, Elon College's student newspaper (p. 5).
View at DigitalNC: newspapers.digitalnc.org/lccn/2015236757/1936-03-21/ed-1/...
Digital Collection: North Carolina Newspapers
Contributing Institution: Elon University
Usage Statement: Copyright Elon University. The materials in this collection are made available for use in research, teaching and private study. Images and text may not be used for any commercial purposes without prior permission from Elon University.
From my set entitled
www.flickr.com/photos/21861018@N00/sets/72157607213815438/
In my collection entitled “Goldenrod”
www.flickr.com/photos/21861018@N00/collections/7215760718...
From Wikipedia, the free encyclopedia
en.wikipedia.org/wiki/Goldenrod
The goldenrod is a yellow flowering plant in the Family Asteraceae.
About 100[1] perennial species make up the genus Solidago, most being found in the meadows and pastures, along roads, ditches and waste areas in North America. There are a handful of species from each of Mexico, South America, and Eurasia.[1] Some American species have also been introduced into Europe some 250 years ago.
Many species are difficult to distinguish. Probably due to their bright, golden yellow flower heads blooming in late summer, the goldenrod is often unfairly blamed for causing hay fever in humans. The pollen causing these allergy problems is mainly produced by Ragweed (Ambrosia sp.), blooming at the same time as the goldenrod, but is wind-pollinated. Goldenrod pollen is too heavy and sticky to be blown far from the flowers, and is thus mainly pollinated by insects.
Goldenrods are easily recognized by their golden inflorescence with hundreds of small capitula, but some are spike-like and other have auxiliary racemes.
They have slender stems, usually hairless but S. canadensis shows hairs on the upper stem. They can grow to a length between 60 cm and 1.5 m.
Their alternate leaves are linear to lanceolate. Their margins are usually finely to sharply serrated.
Propagation is by wind-disseminated seed or by underground rhizomes. They form patches that are actually vegetative clones of a single plant.
Goldenrod is used as a food plant by the larvae of some Lepidoptera species - see list of Lepidoptera that feed on goldenrods. The Goldenrod then forms a leathery bulb (called a gall) around the invading insect as a quarantine to keep it confined to a small part of the plant. Parasitoid wasps have learned to find these galls, and lay eggs in the insect after penetrating the bulb. Woodpeckers have learned to blast open the gall and eat the wasp-infested insect holed up in the center.[2]
Goldenrods can be used for decoration and making tea. Goldenrods are, in some places, held as a sign of good luck or good fortune; but they are considered weeds by some.
Goldenrods are mostly short-day plants and bloom in late summer and early fall and some species produce abundant nectar when moisture is plentiful before bloom, and the bloom period is relatively warm and sunny. Honey from goldenrods often is dark and strong due to admixtures of other nectars. However when there is a strong honey flow, a light (often water white), spicy-tasting honey is produced. While the bees are ripening the honey there is a rank odor and taste, but finished honey is much milder.
British gardeners adopted goldenrod long before Americans. Goldenrod only began to gain some acceptance in American gardening (other than wildflower gardening) during the 1980s. A hybrid with aster, known as x Solidaster is less unruly, with pale yellow flowers, equally suitable for dried arrangements.
Solidago canadensis was introduced as a garden plant in Central Europe, and is now common in the wild. In Germany, it is considered an invasive species that displaces native vegetation from its natural habitat.
Goldenrod is a companion plant, playing host to some beneficial insects, repelling some pests
Inventor Thomas Edison experimented with goldenrod to produce rubber, which it contains naturally.[3] Edison created a fertilization and cultivation process to maximize the rubber content in each plant. His experiments produced a 12 foot tall plant that yielded as much as 12 percent rubber. The rubber produced through Edison's process was resilient and long lasting. The tires on the Model T given to him by his friend Henry Ford were made from goldenrod. Examples of the rubber can still be found in his laboratory, elastic and rot free after more than 50 years. However, even though Edison turned his research over to the U.S. government a year before his death, goldenrod rubber never went beyond the experimental stage.
The variety Solidago virgaurea is a traditional kidney tonic. It has aquaretic, anti-inflammatory, antispasmodic and antiseptic action and seems to increase kidney output.[citation needed] This makes it useful as an agent to counter inflammation and irritation of the kidneys when bacterial infection or stones are present.[4] Such use is in combination with other herbs that create a synergistic therapeutic effect on the urinary system. As in other areas of herbalism, blending creates a therapy greater than the effect of a single herb alone. The aquaretic action is also useful in helping to dissolve kidney stones by diluting their components and preventing them from recurring. See herbal medicine. Goldenrod has also been used as part of a tincture to aid in cleansing of the kidney/bladder during a healing fast, in conjunction with Potassium broth and specific juices.[4] 'Solidago odora' is also sold as a medicinal, for these issues: mucus, kidney/bladder cleansing and stones, colds, digestion.
The goldenrod is the state flower of the U.S. states of Kentucky (adopted March 16, 1926) and Nebraska (adopted April 4, 1895). It used to be the state flower of Alabama, being adopted as such on September 6, 1927, but was later rejected in favour of the camellia. Goldenrod was recently named the state wildflower for South Carolina.
In Midwestern states in the mid-twentieth century it was said that when the goldenrod bloomed, it would soon be time to go back to school--the blossoms appeared in mid- to late August, shortly before the traditional start of school on the day after Labor Day.[5]
In Sufjan Stevens' song, Casimir Pulaski Day, the narrator brings goldenrod to his girlfriend upon finding out that she has been diagnosed with bone cancer. Carrie Hamby's song, Solidago, tells the story of Thomas Edison's experiments with making goldenrod a domestic source of rubber during the 2nd world war.
The Sweet Goldenrod (Solidago odora) is also the state herb of Delaware as of June 24, 1996. [6]
Daniel Lopez-Ferrer received the 2009 Thomas Award for Outstanding Postdoctoral Achievement. Daniel was recognized for his work in high-throughput proteomics. He developed and characterized a high-pressure enzymatic digestion system that can be fully integrated in an online process.
For more information, visit www.emsl.pnl.gov
100,279 items / 609,618 views
Marziya Shakir is my 23 old month grand daughter who loves eating raw sprouts as much as she loves eating chocolates..I have copied the article below to show you the magical power of sprouts from Isabel Shipards book..
Benefits of Sprouts
www.herbsarespecial.com.au/free-sprout-information/so-goo...
This information on herbs is provided free from Isabel Shipard's book "How can I grow and use Sprouts as living food?"
"... ..." have been used to indicate omitted text.
My interest in sprouts began over 20 years ago, when I read a riddle that fascinated me. It caught my attention and started my interest in wanting to learn all I could about sprouts. The riddle went &
What will:
* grow in any climate at any time of the year
* require neither soil or sunshine, but is still rich in vitamins and minerals
* has not been subject to chemical sprays while growing
* is extremely economical and in preparation has no waste
* rivals meat in nutritive value
* can be grown indoors within a minimum amount of space
* multiplies 400% or more in 5 days
* matures in 3-5 days ... ?
The answer ... sprouts!
About the same time, I attended a demonstration on growing sprouts, with such a variety of seeds and tasty ways of enjoying them. I discovered that beneficial changes in nutrients take place, when seeds are sprouted:
* the starch converts to simple sugars
* the protein provides amino acids
* the fats break down into essential fatty acids
* and minerals chelate or merge with protein in a waythat increases their function.
All these actions increase the nutrient value, and enhance digestion and assimilation. Due to these dynamic influences, sprouts are considered predigested food.1
As I became more aware of the value of live food, I started to see that little things, like sprouts, can have a big impact on health, as they provide a high degree of vitality and rejuvenation to the body. After I completed writing the book, "How can I use herbs in my daily life?" in 2003, people were interested in knowing more about wheat grass and sprouts, which I had mentioned in the book. I showed them how I grew seeds, particularly fenugreek, which is my favourite sprout. Everyone was keen to know more about how to make sprouts and to learn of the various benefits. So, from that interest, this book on sprouts has come to be.
Sprouts have so many valuable
attributes:
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Living sprouts are quality food of high biophotons (bio meaning 'life'; photon meaning 'electromagnetic'), which provide a high bio-energetic value, to energise our body and help the entire organism function, and prevent and repair defects.2 The bio-energetic value of sprouts and live foods has similarities to that of living Bio-genic Nutrition, a concept and way of life originating with Professor Edmond Bordeaux Szekely in California, USA in the 1920's. He classified sprouted seeds and baby greens as the most beneficial foods, calling them life-generating Bio-genic Foods, and recommended that they comprise 25% of our daily food. His four classifications make it easy to understand the true value of life-giving sprouts.
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Bio-genic living foods offer the strongest support for the regeneration of cells (25% of daily food);
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Bio-active foods are life sustaining organic fruit and vegetables (50% of daily food);
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Bio-static foods include cooked foods (85% of the nutrient value may be lost in cooking), which slows down the life process and accelerates ageing (no more than 25% of daily food, but these are certainly not the best for the body);
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Bio-acidic foods are regarded as 'life-destroying' and includes sugar, white flour, and all processed foods.
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Sprouts are a powerful source of antioxidants in the form of vitamins, minerals and enzymes, which assist in protecting the body from free radical damage. Free radicals are created in our body by some foods, some cooking oils, preservatives, artificial colours, flavours, additives, and other substances in our environment. Free radicals are highly unstable oxygen molecules that can travel freely throughout the human body in search of an electron 'partner' and steal electrons from healthy cells. In doing so, they have the ability to create a dangerous chain reaction, breaking down vital, biological structures; and they have the ability to alter the structure of the DNA (deoxyribonucleic acid) and RNA (ribonucleic acid). These are the vital blueprints and the DNA's messenger, required for the reproduction of cells. This change in the DNA structure is known as per oxidation. Once per oxidation has taken place within the cell, it will only reproduce the altered version.
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Raw foods contain oxygen, and sprouts have an abundance of this element. Oxygen is important for healthy cells, to allow cells to live and breathe. Dr Otto Warburg, twice Nobel Prize winner, 1931 and 1944, found the growth of cancer cells were initiated by a relative lack of oxygen, and that viruses, bacteria and cancer cells could not live in an alkaline and oxygen-rich environment. When we cook food, the oxygen is destroyed. For this reason, eating raw sprouts, regularly, is valuable to health.
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Sprouts are alkaline and have an alkalising affect in the body. If we desire health, the body needs to be alkaline. The immune system is made strong by high alkaline and alkalising foods (see p 19).
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Sprouts provide us with whole foods, full of living enzymes, a vital life-force (see p 20). Sprouts can be growing on your kitchen bench one minute, and transferred to the meal table the next, ready for eating...there is nothing else as fresh as this! We have to realise that fruit and vegetables, which look so colourful and beautifully displayed on supermarket shelves, may have been picked for a week or more and the vital life-force can be very depleted. This life-force energy is believed to correlate with the level of power of the enzymes in living food, and which researchers believe is seen with Kirlian photography as brilliant spikes of light, radiating harmoniously around living produce or plants. However, once the produce is picked and it is no longer growing, the luminescent light diminishes and then gradually disappears, altogether. The nutrients also diminish when food is picked. So, something we grow, pick, and serve fresh from our garden, or sprouts, growing in the kitchen, will definitely serve us with more nutrients, than food that has had a shelf life.
What we grow in our garden and in our kitchen can be with organic seeds and fertiliser. Therefore, our food will not have been subject to synthetic fertilisers, pesticides, growth hormones or other chemicals. These chemicals can have a detrimental impact and an accumulative effect, on the environment and our health. We cannot see the toxins, but they are around us and part of our lives & so subtle. Numerous scientific researchers believe they are the cause of an increase in the incidence of asthma, infertility, allergies, neurological damage, immune and endocrine disruptions, and many types of cancer.
A. mixed pea and bean sprout salad with epazote sprigs, a good combination with beans for flavour and flatulence (p 58) B. psyllium sprout smoothies flavoured with pineapple, coconut and banana.
Organic food generally has a higher vitamin C content, flavonoids, better protein quality and higher mineral and enzyme content, than conventionally grown produce.4 It is interesting too, and has been observed with Kirlian photography, that organic produce glows with a stronger, more dynamic, luminous light than non-organic produce. If we want to 'outsmart' cancer and other diseases that have accelerated in our modern way of life, we must reduce our exposure to chemicals, wherever we can, by looking for organic or biodynamic produce, or by growing our own & so sprouts in the kitchen are an easy way to start.
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Sprouts are a good source of essential fatty acids (EFA). The average diet is generally deficient in EFA. These fatty acids are essential to life, perform many vital body functions and play a major role in immune defences (see p 11 and p 105).
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Sprouts are one of the highest food sources of fibre, essential for good health (see p 12). High fibre foods make us chew more slowly and make us feel more satisfied.
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The chlorophyll content of sprouts and seedling microgreens, can perform the remarkable action of converting light energy into chemical energy, a process called photosynthesis. The green chlorophyll pigment of plants closely resembles haemoglobin, the pigment that gives human blood its colour and oxygen-carrying capacity. The difference between the two pigments is that chlorophyll has a core of magnesium and haemoglobin a core of iron.
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Chlorophyll-rich foods are our most powerful blood cleansers and blood builders. Sprouts grown to the chlorophyll-rich two-leaf stage have been shown to be effective in overcoming protein-deficiency anaemia. Some women have found that including chlorophyll-rich foods in their daily diet has given relief from hot flushes of menopause, and also supported hormonal function.
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Sprouts have a generous supply of vitamins . In fact the vitamin content of some seeds can increase from 100% to 2000% in several days of sprouting. Even soaking seeds, overnight, produces massive amounts of vitamin B complex and also of vitamin C.
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The formula for multi-vitamin B and C is hydrogen, oxygen and carbon, together with the life-force and elements in the seeds, this creates a complex carbohydrate, and nutrients are formed. These are the magical substances that provide the miracle of life and increased nutrients in sprouts.
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Sprouts have an excellent array of minerals that the body requires. During sprouting, the minerals are enriched and develop in a chelated form (which are more easily utilised by the body).
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Sprouts can be grown all year round to give a constant supply of food, in the very freshest form possible.
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Eating fresh sprouts provides essential nutrients in an easily assimilable form. Living enzymes, in sprouts, go to work to predigest the protein into their constituent amino acids: this makes them easily digested and absorbed by the body. We can digest sprouts in less than half the time of cooked foods. Cooked foods are acid forming. Continually consuming cooked food can be constipating, as the cellulose necessary for peristalsis has been broken down and softened in cooking.
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Sprouts provide the best nutritional value for money. They are the most economical food we can eat, at just a few cents a serve. We all like good value bargains, and when we find one, we usually like to share the information by passing the details on to family and friends, so they may get the benefits as well. For a few dollars we can purchase seeds that, when sprouted, will increase in volume 8-10 times, and provide many meals. The sprouted seeds also increase in nutrient value in just a few days of growing. Anyone, even on a tight budget, can afford seeds to sprout and get the best of food value.
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Seeds for sprouting store well and can be quickly utilised as food for emergency relief, during times of calamity or scarcity & but make use of them during times of plenty, too, as sprouts provide essential nutrients in the freshest way possible.
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Sprouts provide a good source of protein (for importance of protein see page 7). Many people use sprouts as an alternative to meat protein as ...
o sprouts take less time to digest than meat;
o sprouts are living food; meat is lifeless;
o sprouts are alkaline; meat is acidic;
o sprouts can cut the cost of living; meat is a highly priced item;
o sprouts have no additives; meat may have hormones and chemicals from farming practices;
o sprouts have zero cholesterol, compared to many meats;
o sprouts are a source of oxygen; all cooked foods lack oxygen (meat does however, build red blood cells, which carry 02 molecules);
o people eat sprouts for the health benefits; heavy meat-eaters have higher incidence of colon cancer.
Vegetarians, or people who are not heavy meat consumers, have less degenerative diseases. Some researchers say the human body is able to absorb haem iron at a rate 5-10 times higher than it absorbs non-haem iron, which would indicate that iron is better utilised from meat sources, than from sprout and other plant sources. Scientists have established that ascorbic acid can assist in the absorption of non-haem iron. As sprouts are a very good source of vitamin C, this should mean the iron is relatively well utilised.
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Sprouts are low in kilojoules (calories), so are good nutrient-dense food for weight watchers.
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Sprouts have a low glycaemic index (GI), which makes sprouts valuable for health (see p 22).
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Sprouts are preventive medicine . We can know, when we eat sprouts daily, that we are providing building materials for the growth and repair of the body. Our health is very much related to our diet: our choice of foods, determines the quality of our physical wellbeing. Over 2000 years ago, Hippocrates said, "Let food be your medicine, and your medicine be your food". Sprouts literally are super foods to build health and act as a prophylactic from illness. Hippocrates also said, "Each one of the substances of a man's diet acts upon his body and changes it in some way, and upon these changes his whole life depends, whether he be in health, in sickness or convalescence. To be sure, there can be little knowledge more necessary". And to think: Hippocrates said this, long before fertilisers and chemicals were manufactured, before grains were refined and nutrients removed, and before fast foods were ever conceived!
Daniel Lopez-Ferrer received the 2009 Thomas Award for Outstanding Postdoctoral Achievement. Daniel was recognized for his work in high-throughput proteomics. He developed and characterized a high-pressure enzymatic digestion system that can be fully integrated in an online process.
For more information, visit www.emsl.pnl.gov
Taken by the Eat the Food exhibit on Queen Street, at Zone C during Nuit Blanche Toronto, an all-night arts festival. It was very very crowded on the streets.
Daniel Lopez-Ferrer received the 2009 Thomas Award for Outstanding Postdoctoral Achievement. Daniel was recognized for his work in high-throughput proteomics. He developed and characterized a high-pressure enzymatic digestion system that can be fully integrated in an online process.
For more information, visit www.emsl.pnl.gov
Daniel Lopez-Ferrer received the 2009 Thomas Award for Outstanding Postdoctoral Achievement. Daniel was recognized for his work in high-throughput proteomics. He developed and characterized a high-pressure enzymatic digestion system that can be fully integrated in an online process.
In this photo (Left to Right): Allison Campell (EMSL Director), Daniel Lopez-Ferrer, MT Thomas, and Robby Robinson.
For more information, visit www.emsl.pnl.gov
Daniel Lopez-Ferrer received the 2009 Thomas Award for Outstanding Postdoctoral Achievement. Daniel was recognized for his work in high-throughput proteomics. He developed and characterized a high-pressure enzymatic digestion system that can be fully integrated in an online process.
The award is named in honor of Dr. M. Tom Thomas (center, in photo), who joined the EMSL project team in 1987 and served in various leadership capacities as the project progressed from conceptualization to realization. Tom served as the EMSL Project Manager from 1989 to 1991, and was the EMSL Operations Manager before retiring from Battelle in 1995.
For more information, visit www.emsl.pnl.gov
You've seen this guy's photo in my stream before: Esmat the Clown (My youngest brother living with my family in Afghanistan right now.)
I just stumbled upon this great group: De-Motivators on Flickr, and thinking back to my own very serious photo of two days ago, thought of this quote by my favorite philosopher.
I hope you don't take yourself too seriously!
Created with fd's Flickr Toys.
Daniel Lopez-Ferrer received the 2009 T Thomas Award for Outstanding Postdoctoral Achievement. Daniel was recognized for his work in high-throughput proteomics. He developed and characterized a high-pressure enzymatic digestion system that can be fully integrated in an online process.
For more information, visit www.emsl.pnl.gov
Daniel Lopez-Ferrer received the 2009 Thomas Award for Outstanding Postdoctoral Achievement. Daniel was recognized for his work in high-throughput proteomics. He developed and characterized a high-pressure enzymatic digestion system that can be fully integrated in an online process.
For more information, visit www.emsl.pnl.gov
Daniel Lopez-Ferrer received the 2009 Thomas Award for Outstanding Postdoctoral Achievement. Daniel was recognized for his work in high-throughput proteomics. He developed and characterized a high-pressure enzymatic digestion system that can be fully integrated in an online process.
PNNL Deputy Director for S&T Steve Ashby spoke at the 2009 MT Thomas Award ceremony.
For more information, visit www.emsl.pnl.gov
Daniel Lopez-Ferrer received the 2009 T Thomas Award for Outstanding Postdoctoral Achievement. Daniel was recognized for his work in high-throughput proteomics. He developed and characterized a high-pressure enzymatic digestion system that can be fully integrated in an online process.
For more information, visit www.emsl.pnl.gov
Daniel Lopez-Ferrer received the 2009 Thomas Award for Outstanding Postdoctoral Achievement. Daniel was recognized for his work in high-throughput proteomics. He developed and characterized a high-pressure enzymatic digestion system that can be fully integrated in an online process.
EMSL Director Allison Campbell took the podium to begin the award ceremony.
For more information, visit www.emsl.pnl.gov
Daniel Lopez-Ferrer received the 2009 Thomas Award for Outstanding Postdoctoral Achievement. Daniel was recognized for his work in high-throughput proteomics. He developed and characterized a high-pressure enzymatic digestion system that can be fully integrated in an online process.
For more information, visit www.emsl.pnl.gov
Daniel Lopez-Ferrer received the 2009 Thomas Award for Outstanding Postdoctoral Achievement. Daniel was recognized for his work in high-throughput proteomics. He developed and characterized a high-pressure enzymatic digestion system that can be fully integrated in an online process.
For more information, visit www.emsl.pnl.gov
Daniel Lopez-Ferrer received the 2009 Thomas Award for Outstanding Postdoctoral Achievement. Daniel was recognized for his work in high-throughput proteomics. He developed and characterized a high-pressure enzymatic digestion system that can be fully integrated in an online process.
For more information, visit www.emsl.pnl.gov
Daniel Lopez-Ferrer received the 2009 Thomas Award for Outstanding Postdoctoral Achievement. Daniel was recognized for his work in high-throughput proteomics. He developed and characterized a high-pressure enzymatic digestion system that can be fully integrated in an online process.
EMSL researcher Robby Robinson spoke at the 2009 MT Thomas Award ceremony.
For more information, visit www.emsl.pnl.gov
Most people complain of bloating after Iftar. Prevent bloaing by avoiding the following:
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✖️Eating quickly or overeating which can lead to swallowing air
✖️Fried foods🍟🍤 which slow down digestion
✖️Foods that increase gas production: spicy food, cabbage, broccoli, carbonated beverages, beans.
✖️Salty foods which lead to water retention and stomach distention.
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Sip on the following tea (by mindbodygreen.com) when you’re feeling bloated. Your bloating will dissipate in a matter of minutes!
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Ingredients
☑️1 cup water
☑️1 pinch ground ginger
☑️1 pinch ground cumin
☑️1 pinch sea salt
☑️½ teaspoon of fennel seeds
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Directions
➡️Bring water to a boil and place all other ingredients into the boiling water. Boil for about 5 minutes. Let it sit for 5minutes, drink it warm. .
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النفخة والمغص:
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الكثير من الأشخاص يشتكون من النفخة والمغص أثناء شهر رمضان وبالأخص بعد الانتهاء من تناول الافطار. اوقي نفسك من النفخة عن طريق الابتعاد عما يلي:
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✖️ تناول الطعام بسرعة وتناول كمية كبيرة يؤدي إلى ابتلاع الهواء والمغص
✖️المأكولات المقلية تبطئ من عملية الهضم وتزيد من النفخة
✖️المأكولات التي تزيد من الغاز في الجهاز الهضمي: المأكولات الحارة، الملفوف، البروكولي، البقوليات، المشروبات الغازية.
✖️المأكولات المالحة تؤدي إلى احتباس الماء في المعدة وبالتالي إلى الزيادة من النفخة.
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اشرب الشاي التالي إذا شعرت بنفخة فإنك ستشعر أفضل خلال دقائق معدودة:
وصفة من mindbodygreen.com
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المكونات:
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☑️كوب من الماء
☑️القليل من الزنجبيل المبروش
☑️رشة من الكمون
☑️رشة ملح البحر
☑️2/1ملعقة شاي من بذور اليانسون
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⬅️قم بغلي الماء ومن ثم أضف جميع المكونات اتركها لتغلي لمدة 5دقائق. أطفئ النار واترك الشاي لمدة 5دقائق. صفّي الماء واشربه دافئاً.
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Daniel Lopez-Ferrer received the 2009 Thomas Award for Outstanding Postdoctoral Achievement. Daniel was recognized for his work in high-throughput proteomics. He developed and characterized a high-pressure enzymatic digestion system that can be fully integrated in an online process.
For more information, visit www.emsl.pnl.gov
Daniel Lopez-Ferrer received the 2009 Thomas Award for Outstanding Postdoctoral Achievement. Daniel was recognized for his work in high-throughput proteomics. He developed and characterized a high-pressure enzymatic digestion system that can be fully integrated in an online process.
For more information, visit www.emsl.pnl.gov
El palmito es un vegetal de fácil digestión y bajo contenido graso. Contiene un alto nivel de fibras digestibles, vitamina C, hierro y algunos aminoácidos esenciales; no tiene colesterol.
El palmito es una planta de tipo herbáceo conocida en el Perú como "pijuayo para palmito", tiene una altura no mayor a los 2.50 metros y es una especie originaria de la cuenca amazónica, con un área de expansión que llega hasta Centro América.
El producto en sí constituye la parte interna del tallo o corazón de la palma, es de color blanco a crema y tiene forma cilíndrica; como en el caso del cacao, el palmito puede considerarse como silvestre (asahi) y cultivado (pejibaye).
Overview
Legend has it that yarrow (Achillea millefolium) was named after Achilles, the Greek mythical hero who used it to stop the bleeding in his soldiers' wounds. Popular in European folk medicine, yarrow contains flavonoids, plant-based chemicals that increase saliva and stomach acid to help improve digestion. Yarrow may also relax smooth muscle in the intestine and uterus, which can relieve stomach and menstrual cramps.
Few scientific studies have looked at yarrow as an herbal medicine. Traditionally, it was used in 3 ways:
Applied to the skin for wounds and minor bleeding
Taken by mouth to reduce inflammation, especially in the digestive tract
Taken as a sedative to relieve anxiety or insomnia
Today, yarrow is sometimes suggested for the following uses, although there is a lack of scientific evidence:
Loss of appetite
Indigestion or heartburn
As a diuretic, to increase urine flow
Amenorrhea (irregular menstrual cycle)
Menstrual cramps and pain
Muscle spasms
Inflammation
To fight infection
Fever (brings temperature down through sweating)
To reduce bleeding
Wound healing
Plant Description
Yarrow, a member of the aster family, is closely related to chrysanthemums and chamomile. It flourishes in a sunny and warm habitat, and is frequently found in meadows and along roadsides, as well as on dry, sunny slopes. It grows as a simple, upright, and hairy stem, usually under 3 feet. Yarrow blooms between June and September. The flowers are typically white, but either pink or pale purple flowers are common in mountain areas. The petals are densely arranged in flattened clusters, and the leaves look like feathers. The plant spreads rapidly. There is substantial genetic variation in the plant's beneficial properties.
Parts Used
The flowers, leaves, and stems of the yarrow plant are used as medicine. Yarrow is collected while in bloom.
Available Forms
Yarrow is available in the following forms:
Dried or fresh herb
Capsules or tablets
Tinctures
Liquid extracts
How to Take It
Pediatric
There have been no studies to determine whether yarrow is safe for children, so it is not recommended for pediatric use. Talk to your child's health care provider before giving yarrow to a child.
Adult
Ask your health care provider to help you determine a dose.
Precautions
The use of herbs is a time-honored approach to strengthening the body and treating disease. However, herbs can trigger side effects and interact with other herbs, supplements, or medications. For these reasons, you should take herbs with care, under the supervision of a health care provider.
If you are allergic to plants in the aster family (chrysanthemums, daisies, and ragweed), you may be allergic to yarrow, either taken by mouth or applied to the skin.
Yarrow may make your skin more sensitive to sunlight.
Pregnant women should not take yarrow. Its ability to relax the smooth muscle of the uterus could cause miscarriage. At least one study found that yarrow was associated with reduced fetal weight in rats. Other studies have shown an increase in the percentage of abnormal sperm among male rats treated with yarrow extract.
No studies have been done to know whether yarrow is safe in breastfeeding women. If you are nursing, talk to your health care provider before taking yarrow.
Possible Interactions
Because of the potential for side effects and interactions with medications, you should only take dietary supplements under the supervision of a knowledgeable health care provider.
Yarrow may interact with the following medications:
Blood-thinning medications -- High doses of yarrow may slow down blood clotting. If taken with medications that thin the blood, such as aspirin, clopidogrel (Plavix), and warfarin (Coumadin), it may raise the risk of bleeding.
Lithium -- Yarrow may increase the amount of lithium in the body, leading to dangerous levels.
Medications to reduce stomach acid -- Because yarrow may increase the production of stomach acid, it can interfere with both over-the-counter and prescription drugs, including:
Cimetidine (Tagamet)
Famotidine (Pepcid)
Ranitidine (Zantac)
Esomeprazole (Nexium)
Omeprazole (Prilosec)
Lansoprazole (Prevacid)
Medications for high blood pressure -- Yarrow may lower blood pressure slightly, and could strengthen the effects of prescription drugs taken to lower blood pressure.
Drugs that cause sleepiness -- Because yarrow is a mild sedative, it can increase the effects of other drugs you take for anxiety or sleepiness. These include:
Anticonvulsants, such as phenytoin (Dilantin)
Barbiturates
Benzodiazepines, such as alprazolam (Xanax) and diazepam (Valium)
Drugs for insomnia, such as zolpidem (Ambien), zaleplon (Sonata), eszopiclone (Lunesta), ramelteon (Rozerem)
Kopi luwak (Indonesian pronunciation: [ˈkopi ˈlu.aʔ]), or civet coffee, is coffee that includes partially digested coffee cherries, eaten and defecated by the Asian palm civet (Paradoxurus hermaphroditus). Fermentation occurs as the cherries pass through a civet's intestines, and after being defecated with other fecal matter, they are collected.
Kopi luwak is produced mainly on the Indonesian islands of Sumatra, Java, Bali, Sulawesi, and in East Timor. It is also widely gathered in the forest or produced in farms in the islands of the Philippines, where the product is called kape motit in the Cordillera region, kapé alamíd in Tagalog areas, kapé melô or kapé musang in Mindanao, and kahawa kubing in the Sulu Archipelago. Weasel coffee is a loose English translation of its Vietnamese name cà phê Chồn.
Producers of the coffee beans argue that the process may improve coffee through two mechanisms, selection – civets choosing to eat only certain cherries – and digestion – biological or chemical mechanisms in the animal's digestive tract altering the composition of the coffee cherries.
The traditional method of collecting feces from wild civets has given way to intensive farming methods in which civets in battery cage systems are force-fed the cherries. This method of production has raised ethical concerns about the treatment of civets and the horrific conditions they are made to live in, which include isolation, poor diet, small cages and a high mortality rate.
Although kopi luwak is a form of processing rather than a variety of coffee, it has been called one of the most expensive coffees in the world, with retail prices reaching €550 / US$700 per kilogram.
HISTORY
The origin of kopi luwak is closely connected with the history of coffee production in Indonesia. In the early 18th century the Dutch established the cash-crop coffee plantations in their colony in the Dutch East Indies islands of Java and Sumatra, including Arabica coffee introduced from Yemen. During the era of Cultuurstelsel (1830–70), the Dutch prohibited the native farmers and plantation workers from picking coffee fruits for their own use. Still, the native farmers wanted to have a taste of the famed coffee beverage. Soon, the natives learned that certain species of musang or luwak (Asian palm civet) consumed the coffee fruits, yet they left the coffee seeds undigested in their droppings. The natives collected these luwaks' coffee seed droppings, then cleaned, roasted and ground them to make their own coffee beverage. The fame of aromatic civet coffee spread from locals to Dutch plantation owners and soon became their favourite, yet because of its rarity and unusual process, the civet coffee was expensive even during the colonial era.
PRODUCTION
The luak, that's a small catlike animal, gorges after dark on the most ripe, the best of our crop. It digests the fruit and expels the beans, which our farm people collect, wash, and roast, a real delicacy. Something about the natural fermentation that occurs in the luak's stomach seems to make the difference. For Javanese, this is the best of all coffees—our Kopi luak.
— Doyo Soeyono Kertosastro, Indonesian Coffee Farmer, March 1981 National Geographic
Kopi is the Indonesian word for coffee. Luwak is a local name of the Asian palm civet in Sumatra. Palm civets are primarily frugivorous, feeding on berries and pulpy fruits such as figs and palms. Civets also eat small vertebrates, insects, ripe fruits and seeds.
Producers of the coffee beans argue that the process may improve coffee through two mechanisms, selection and digestion. Selection occurs as the civets choose which cherries to eat – i.e. those that are most ripe and flawless. Digestive mechanisms may improve the flavor profile of the coffee beans that have been eaten. The civet eats the cherries for the fleshy pulp, then in the digestive tract, fermentation occurs. The civet's protease enzymes seep into the beans, making shorter peptides and more free amino acids.
Early production began when beans were gathered in the wild from where a civet would defecate as a means to mark its territory. On farms, civets are either caged or allowed to roam within defined boundaries.
Coffee berries are eaten by a civet for their fruit pulp. After spending about a day and a half in the civet's digestive tract the beans are then defecated in clumps, having kept their shape and still covered with some of the fleshy berry's inner layers.
Despite being in contact with feces and pathogenic organisms, the beans contain negligible amounts of the enteric (pathogenic) organisms associated with feces. Moreover, the "cherry" or endocarp surrounding the bean is not completely digested by the luwak, and after being collected, the farmer performs thorough washing and removes the endocarp. The final roasting of the beans would, additionally, eliminate any remaining bacteria.
Sumatra is the world's largest regional producer of kopi luwak. Sumatran civet coffee beans are mostly an early arabica variety cultivated in the Indonesian archipelago since the 17th century. The major Sumatran kopi luwak production area is in Lampung, Bengkulu and Aceh especially the Gayo region, Takengon. Tagalog kape alamid comes from civets fed on a mixture of coffee beans and is sold in the Batangas region along with gift shops near airports in the Philippines.
Vietnam has two farms with 300 wild civets in Dak Lak, while in Mindanao island of the Philippines, has two farms with 200 (in Davao City) and 100 (Iligan City) wild civets. But the archipelago of Indonesia where the famous kopi luwak was first discovered and produced is leading in supplying the world market for almost three centuries, where many small-scale civet farms are proliferating in the countryside.
Several studies have examined the process in which the animal's stomach acids and enzymes digest the beans' covering and ferment the beans. Research by food scientist Massimo Marcone at the University of Guelph in Ontario, Canada showed that the civet's endogenous digestive secretions seep into the beans. These secretions carry proteolytic enzymes which break down the beans' proteins, yielding shorter peptides and more free amino acids. The proteins also undergo non-enzymatic Maillard browning reactions in the later roasting process. Moreover, while inside a civet the beans begin to germinate by malting which also lowers their bitterness. Marcone also conducted an analysis on the volatile compounds which are responsible for the coffee's flavour and aroma, showing that there are significant differences from regular coffee. He concluded that:
Protein structure had been altered, reducing bitterness and potentially impacting flavour.
Volatile compounds had significant differences compared to regular coffee, indicating there are changes in flavour.
According to Dr. Davila Cortes, the altered protein structure degrades the effectiveness of the coffee as a diuretic.
TASTE
Few objective assessments of taste are available. Kopi luwak is a name for any beans collected from the excrement of civets, hence the taste may vary with the type and origin of beans ingested, processing subsequent to collection, roasting, aging and brewing. The ability of the civet to select its berries, and other aspects of the civet's diet and health (e.g. stress levels) may also influence the processing and hence taste.
In the coffee industry, kopi luwak is widely regarded as a gimmick or novelty item. The Specialty Coffee Association of America (SCAA) states that there is a "general consensus within the industry ... it just tastes bad". A coffee professional cited in the SCAA article was able to compare the same beans with and without the kopi luwak process using a rigorous coffee cupping evaluation. He concluded: "it was apparent that Luwak coffee sold for the story, not superior quality...Using the SCAA cupping scale, the Luwak scored two points below the lowest of the other three coffees. It would appear that the Luwak processing diminishes good acidity and flavor and adds smoothness to the body, which is what many people seem to note as a positive to the coffee.”
Tim Carman, food writer for the Washington Post reviewed kopi luwak available to US consumers and concluded "It tasted just like...Folgers. Stale. Lifeless. Petrified dinosaur droppings steeped in bathtub water. I couldn't finish it."
Some critics claim more generally that kopi luwak is simply bad coffee, purchased for novelty rather than taste. Massimo Marcone, who performed extensive chemical tests on the beans, was unable to conclude if anything about their properties made them superior for purposes of making coffee. He employed several professional coffee tasters (called "cuppers") in a blind taste test. While the cuppers were able to distinguish the kopi luwak as distinct from the other samples, they had nothing remarkable to appraise about it other than it was less acidic and had less body, tasting "thin". Marcone remarked "It's not that people are after that distinct flavor. They are after the rarity of the coffee".
IMITATION
Several commercial processes attempt to replicate the digestive process of the civets without animal involvement.
Researchers with the University of Florida have been issued with a patent for one such process. Brooklyn-based food startup Afineur has also developed a patented fermentation technology that reproduces some of the taste aspects of Kopi Luwak while improving coffee bean taste and nutritional profile.
Vietnamese companies sell an imitation kopi luwak, made using an enzyme soak which they claim replicates the civet's digestive process.
Imitation has several motivations. The high price of kopi luwak drives the search for a way to produce kopi luwak in large quantities. Kopi luwak production involves a great deal of labour, whether farmed or wild-gathered. The small production quantity and the labor involved in production contribute to the coffee's high cost. Imitation may be a response to the decrease in the civet population.
ANIMAL WELFARE
Initially, civet coffee beans were picked from wild civet excrement found around coffee plantations. This unusual process contributed to its rarity and subsequently its high price. More recently, growing numbers of intensive civet "farms" have been established and operated across Southeast Asia, confining tens of thousands of animals to live in battery cages and be force-fed. Concerns were raised over the safety of civet coffee after evidence suggested that the SARS virus originated from palm civets.
'"The conditions are awful, much like battery chickens", said Chris Shepherd, deputy regional director of the conservation NGO, TRAFFIC south-east Asia. "The civets are taken from the wild and have to endure horrific conditions. They fight to stay together but they are separated and have to bear a very poor diet in very small cages. There is a high mortality rate and for some species of civet, there's a real conservation risk. It's spiralling out of control. But there's not much public awareness of how it's actually made. People need to be aware that tens of thousands of civets are being kept in these conditions. It would put people off their coffee if they knew"'.
A 2013 investigation by People for the Ethical Treatment of Animals (PETA) Asia found wild-caught civets on farms in Indonesia and the Philippines. The animals were deprived of exercise, a proper diet, and space. Video footage from the investigation shows abnormal behaviours such as repeated pacing, circling, or biting the bars of their cages. The animals often lose their fur. A BBC investigation revealed similar findings.
Tony Wild, the coffee executive responsible for bringing kopi luwak to the Western world, has stated he no longer supports using kopi luwak due to animal cruelty and launched a campaign called "Cut the Crap" to halt the use of kopi luwak.
Farmers using caged civets in Takengon, north Sumatra, confirmed to the BBC that they supplied kopi luwak beans to exporters whose produce ends up in Europe and Asia.
Intensive farming is also criticised by traditional farmers because the civets do not select what they eat, so the cherries which are fed to them in order to flavor the coffee are of poor quality compared to those beans collected from the wild. According to an officer from the TRAFFIC conservation programme, the trade in civets to make kopi luwak may constitute a significant threat to wild civet populations.
PRICE AND AVAILABILITY
Kopi luwak is one of the most expensive coffees in the world, selling for between US$100 and $500 per pound in 2010. The specialty Vietnamese weasel coffee, which is made by collecting coffee beans eaten by wild civets, is sold at US$500 per kilogram. Most customers are Asian, especially those originating from Japan, China and South Korea. Sources vary widely as to annual worldwide production.
The price of farmed (considered low-grade by connoisseurs) kopi luwak in large Indonesian supermarkets is from US$100 per kilogram (five times the price of a high quality local arabica coffee).
The price paid to collectors in the Philippines is closer to US$20 per kilogram.
Some specialty coffee shops sell cups of brewed kopi luwak for US$35–80.
AUTHENTICITY AND FRAUD
Investigations by PETA and the BBC found fraud to be rife in the kopi luwak industry, with producers willing to label coffee from caged civets with a "wild sourced" or similar label.
Genuine kopi luwak from wild civets is difficult to purchase in Indonesia and proving it is not fake is very difficult – there is little enforcement regarding use of the name "kopi luwak", and there's even a local cheap coffee brand named "Luwak", which costs under US$3 per kilogram but is occasionally sold online under the guise of real kopi luwak.
VARIATIONS
There are reports of a kopi luwak type process occurring naturally with muntjac and birds. Bat coffee is another variation that is in demand. Bats feed on the ripest coffee and fruits and spit out the seeds. These seeds are dried and processed to make coffee with a slight fruity flavor.
IN CULTURE
In the movie The Bucket List, billionaire health care magnate Edward Cole enjoys drinking kopi luwak, but is unaware of how it is produced. Carter Chambers explains how civets defecate kopi luwak coffee beans and that its gastric juices give the unique aroma to this coffee.
WIKIPEDIA
Daniel Lopez-Ferrer received the 2009 Thomas Award for Outstanding Postdoctoral Achievement. Daniel was recognized for his work in high-throughput proteomics. He developed and characterized a high-pressure enzymatic digestion system that can be fully integrated in an online process.
For more information, visit www.emsl.pnl.gov
While the traditional protein digestion method (right) can take several hours , the pressurized process developed by PNNL and PressureBioSciences (left) takes just a few minutes.
Terms of Use: Our images are freely and publicly available for use with the credit line, "Courtesy of Pacific Northwest National Laboratory." Please use provided caption information for use in appropriate context.
((potatoes fresh from the garden at the green house))
Nutrition
Nutritionally, potatoes are best known for their carbohydrate content (approximately 26 grams in a medium potato). The predominant form of this carbohydrate is starch. A small but significant portion of this starch is resistant to digestion by enzymes in the stomach and small intestine, and so reaches the large intestine essentially intact. This resistant starch is considered to have similar physiological effects and health benefits as fiber: it provides bulk, offers protection against colon cancer, improves glucose tolerance and insulin sensitivity, lowers plasma cholesterol and triglyceride concentrations, increases satiety, and possibly even reduces fat storage (Cummings et al. 1996; Hylla et al 1998; Raban et al. 1994). The amount of resistant starch in potatoes depends much on preparation methods. Cooking and then cooling potatoes significantly increases resistant starch. For example, cooked potato starch contains about 7% resistant starch, which increases to about 13% upon cooling (Englyst et al. 1992).
Potatoes contain a number of important vitamins and minerals. A medium potato (150g/5.3 oz) with the skin provides 27 mg vitamin C (45% of the Daily Value (DV)), 620 mg of potassium (18% of DV), 0.2 mg vitamin B6 (10% of DV) and trace amounts of thiamin, riboflavin, folate, niacin, magnesium, phosphorus, iron, and zinc. Moreover, the fiber content of a potato with skin (2 grams) equals that of many whole grain breads, pastas, and cereals. Potatoes also contain an assortment of phytochemicals, such as carotenoids and polyphenols. The notion that “all of the potato’s nutrients” are found in the skin is an urban legend. While the skin does contain approximately half of the total dietary fiber, more than 50% of the nutrients are found within the potato itself. The cooking method used can significantly impact the nutrient availability of the potato.
Potatoes are often broadly classified as high on the glycemic index (GI) and so are often excluded from the diets of individuals trying to follow a “low GI” eating regimen. In fact, the GI of potatoes can vary considerably depending on type (such as red, russet, white, or Prince Edward), origin (where it was grown), preparation methods (i.e., cooking method, whether it is eaten hot or cold, whether it is mashed or cubed or consumed whole, etc), and with what it is consumed (i.e., the addition of various high fat or high protein toppings) (Fernandes et al. 2006).
Various potato dishes.
Various potato dishes.
Potatoes are prepared in many ways: skin-on or peeled, whole or cut up, with seasonings or without. The only requirement involves cooking to break down the starch. Most potato dishes are served hot, but some are first cooked then served cold, notably potato salad and potato chips/crisps.
Common dishes are: mashed potatoes, which are first boiled (usually peeled), and then mashed with milk or yogurt and butter; whole baked potatoes; boiled or steamed potatoes; French-fried potatoes or chips; cut into cubes and roasted; scalloped, diced, or sliced and fried (home fries); grated into small thin strips and fried (hash browns); grated and formed into dumplings, Rösti or potato pancakes. Unlike many foods, potatoes can also be easily cooked in a microwave oven and still retain nearly all of their nutritional value, provided that they are covered in ventilated plastic wrap to prevent moisture from escaping—this method produces a meal very similar to a steamed potato while retaining the appearance of a conventionally baked potato. Potato chunks also commonly appear as a stew ingredient.
Potatoes are boiled between 10 and 25[20] minutes, depending on size and type, to become soft.
Il basilico, oltre ad essere uno dei pilastri della cucina mediterranea, ha notevolissime proprietà in campo medicale: ha la capacità distimolare l’appetito e contemporaneamente stimola la secrezione dei succhi gastricie la produzione di saliva favorendo così la digestione.
In caso di crampi allo stomaco o vomito, l’infuso preparato con circa 4 grammi di foglie secche poste in un bicchiere di acquacalda per circa 15 minuti ci potrà essere di aiuto. Pochi sanno che è un ottimo galattagogo ovverostimola la produzione di latte durante l’allattamento.
Utile anche per alcune patologie: raffreddore, tosse e mal di testapotranno essere combattuti anche con questa pianta aromatica. Il basilico è caratterizzato da un’alta percentuale di sostanze antiossidanti, che svolgono una importante azione di contrasto nei confronti dei radicali liberi (particolarmente abbondanti in coloro che soffrono di patologie degenerative).
Quando è più efficace
È stato dimostrato che gli oli essenziali ricavati da piante raccolte in inverno e primavera hanno una maggiore azione di contrasto nei confronti dei radicali liberi rispetto a quelli ricavati da piante raccolte nei mesi estivi ed autunnali. La capacità antiossidante è dovuta alla presenza di alcuni polifenoli, tra i quali, l’acido rosmarinico, cumarico e vanillico. Il basilico, soprattutto quello invernale e autunnale, ha anche una capacità antimicrobica, in particolare più spiccata verso i batteri piuttosto che i funghi. Ha anche un’azione positiva nel combattere aterosclerosi e iperlipidemia, proprio perché si è osservata la sua capacità di ridurre colesterolo e trigliceridi.
Efficace come un farmaco
Grazie ad uno studio condotto dai ricercatori del Poona College of Pharmacy, in India, è stato dimostrato che la pianta possiede capacità antinfiammatorie, specialmente nei confronti delle infiammazioni causate dall’artrite reumatoide, patologia infiammatoria cronica, su base autoimmune che attacca e distrugge i tessuti articolari, riducendo decisamente la qualità della vita delle persone che soffrono questa patologia. La ricerca si è basata sull’analisi di due varietà, l`Ocimum americanum e l`Ocimum tenuiflorum, e ha portato alla scoperta della capacità di entrambe di ridurre il dolore articolare fino al 37% in 24 ore. L’effetto antifiammatorio di questa preziosa pianta è stata paragonata dai ricercatori a quello di alcuni farmaci che vengono impiegati per la cura dell’artrite reumatoide ma, a differenza di questi, il basilico non causava alcun effetto collaterale come l’astenia e la pirosi gastrica. I ricercatori suppongono che l’azione antinfiammatoria sia attribuibile alla presenza dell’eugenolo, sostanza che contribuisce all’aroma caratteristico del basilico. Questa sostanza è anche presente nell’olio essenziale dei chiodi di garofano e nelle foglie della cannella.
Gli studiosi comunque non escludono il coinvolgimento di altre sostanze e la ricerca va avanti con la speranza che questa pianta aromatica possa essere ben presto usata per la produzione di farmaci capaci di contrastare l’artrite reumatoide.
Tante varietà: tutte buone!
Il basilico appartenente alla famiglia delle Labiate, il basilico è una delle piante aromatiche più note e apprezzate in cucina. È una pianta originaria dell’Asia e del Medio Oriente e il suo uso si è diffuso in Italia grazie ai Romani che la portarono con sé quando ritornarono dalle campagne militari. In base alle differenze di aspetto e aroma, ne esistono più di 50 varietà, tra le più famose segnaliamo: il basilico genovese con foglie di color verde intenso e dall’odore delicato; il basilico napoletano con foglie grandi e bollose dal profumo intenso; il basilico cannella e il basilico fine verde. Il suo nome deriva dal sostantivo greco "basilikòs" o "basileus", che vuol dire "re" o “pianta regale”. Anche questa pianta è stata oggetto di superstizioni e credenze popolari: nel Medio Evo le si attribuivano proprietà magiche tanto che veniva usata per la preparazioni di filtri e pozioni. Si riteneva perfino che potesse essere un’arma utilizzata per combattere i draghi.
In cucina è utilizzato per la preparazione di cibi sia dolci che salati. È un ottimo ingrediente per la preparazione di condimenti per la pasta (vale la pena ricordare il pesto alla genovese); per la preparazione di gustosi intingoli che accompagnano sia la carne che il pesce; ma anche per la preparazione di bibite rinfrescanti, gelati e sorbetti. Se fritto, le foglie si prestano come originale elemento decorativo per la presentazione dei piatti.
Small, sweet smelling, daisy-like flowers. Tea made from flowers aids digestion and acts as a gentle sleep inducer. The flowers can also be used to garnish salads, desserts, and drinks. Flavour is slightly sweet and of chamomile.
This harvesting tool is great for you gardeners who like to collect chamomile (or other small flowers & seeds).
This harvesting tool allows you to easily (and quickly!) collect flowers and seeds without having to snip a single stem.
So much easier than picking each flower by hand!
Learn to make a chamomile rake from old drawer by following the steps in this tutorial.
Chamomile rake by Lakbear.
Please, don't hesitate to contact me here for more info: szentantal@gmail.com
If you like this project, please join to my Facebook group: www.facebook.com/Lakbear2014
Found in a resection of stoma/colostomy. The colostomy was done because of “complicated diverticulosis which I interpret to mean diverticulitis. The structures in the colonic wall are markedly degenerated seed-derived storage cells which are usually encountered in the oral cavity, in the lungs following aspiration, and in or around GI tract perforations and ulcers. The degenerative changes are associated with digestion and/or inflammation. Note that the cell walls have disappeared.
The terminology that has been used for these structures is confusing. Although terms such as legume, lentil, pulse and starch granule have been used, these are actually large, seed-derived storage cells. The human diet contains seeds such as lentils, peas, beans, corn kernels and many others. Mature seeds contain an embryo and storage cells; endosperm and/or cotyledon cells. The storage cells provide nutrition to the embryo; they contain starch, protein, and lipid granules in varying amounts. Plants that produce seeds with 1 cotyledon are monocots; those with 2 cotyledons are dicots. The main source of nutrition for the embryo in monocots (corn, coconut, grains, etc.) is generally from endosperm cells, and from cotyledon cells (peas, beans, legumes, etc.) in dicots. These 2 cell types are usually difficult to distinguish based on their H&E morphology unless the seed of origin is known. However, distinguishing between them is of no practical significance for pathologists.
According to the Food & Agricultural Organization of the UN , the term "pulses" is limited to leguminous plants harvested solely for dry grain, thereby excluding crops harvested green for food (green peas, green beans, etc.) which are classified as vegetable crops. Also excluded are those crops used mainly for oil extraction (e.g., soy beans and ground nuts) and leguminous crops (e.g. seeds of clover and alfalfa) that are used exclusively for sowing purposes.
These storage cells typically incite a type of inflammatory reaction that is frequently referred to as a "pulse granuloma" or "hyaline ring granuloma"; both are misnomers. The suggested correct name for this lesion is seed storage cell granuloma.
Reference: rdcu.be/cz4ZC
Images contributed by Dr Celina Stayerman - @ariella8