Stomachache, also called dyspepsia, is a symptom of an underlying disease or condition of the gastrointestinal system. Stomachache is defined as pain or discomfort in the upper abdomen. Discomfort refers to any negative feeling including fullness, bloating, or early satiety (quenched thirst or appetite).

 

trytostayhealthy.blogspot.com/2010/12/stomachaches.html

The gut-brain connection is no joke; it can link anxiety to stomach problems and vice versa. Have you ever had a "gut-wrenching" experience? Do certain situations make you "feel nauseous"? Have you ever felt "butterflies" in your stomach? We use these expressions for a reason. The gastrointestinal tract is sensitive to emotion. Anger, anxiety, sadness, elation — all of these feelings (and others) can trigger symptoms in the gut.

 

The brain has a direct effect on the stomach and intestines. For example, the very thought of eating can release the stomach's juices before food gets there. This connection goes both ways. A troubled intestine can send signals to the brain, just as a troubled brain can send signals to the gut. Therefore, a person's stomach or intestinal distress can be the cause or the product of anxiety, stress, or depression. That's because the brain and the gastrointestinal (GI) system are intimately connected.

 

This is especially true in cases where a person experiences gastrointestinal upset with no obvious physical cause. For such functional GI disorders, it is difficult to try to heal a distressed gut without considering the role of stress and emotion.

 

Gut health and anxiety

 

Given how closely the gut and brain interact, it becomes easier to understand why you might feel nauseated before giving a presentation, or feel intestinal pain during times of stress. That doesn't mean, however, that functional gastrointestinal conditions are imagined or "all in your head." Psychology combines with physical factors to cause pain and other bowel symptoms. Psychosocial factors influence the actual physiology of the gut, as well as symptoms. In other words, stress (or depression or other psychological factors) can affect movement and contractions of the GI tract, make inflammation worse, or perhaps make you more susceptible to infection.

 

In addition, research suggests that some people with functional GI disorders perceive pain more acutely than other people do because their brains are more responsive to pain signals from the GI tract. Stress can make the existing pain seem even worse.

 

Based on these observations, you might expect that at least some patients with functional GI conditions might improve with therapy to reduce stress or treat anxiety or depression. And sure enough, a review of 13 studies showed that patients who tried psychologically based approaches had greater improvement in their digestive symptoms compared with patients who received only conventional medical treatment.

 

Gut-brain connection, anxiety and digestion

 

Are your stomach or intestinal problems — such as heartburn, abdominal cramps, or loose stools — related to stress? Watch for these other common symptoms of stress and discuss them with your doctor. Together you can come up with strategies to help you deal with the stressors in your life, and also ease your digestive discomforts.

 

www.health.harvard.edu/diseases-and-conditions/the-gut-br...

 

Have you ever had a gut feeling or butterflies in your stomach?

 

These sensations emanating from your belly suggest that your brain and gut are connected.

 

What’s more, recent studies show that your brain affects your gut health and your gut may even affect your brain health.

 

The communication system between your gut and brain is called the gut-brain axis.

 

This article explores the gut-brain axis and foods that are beneficial to its health.

How Are the Gut and Brain Connected?

The gut-brain axis is a term for the communication network that connects your gut and brain (1Trusted Source, 2Trusted Source, 3Trusted Source).

 

These two organs are connected both physically and biochemically in a number of different ways.

 

The Vagus Nerve and the Nervous System

 

Neurons are cells found in your brain and central nervous system that tell your body how to behave. There are approximately 100 billion neurons in the human brain (4Trusted Source).

 

Interestingly, your gut contains 500 million neurons, which are connected to your brain through nerves in your nervous system (5Trusted Source).

 

The vagus nerve is one of the biggest nerves connecting your gut and brain. It sends signals in both directions (6Trusted Source, 7Trusted Source).

 

For example, in animal studies, stress inhibits the signals sent through the vagus nerve and also causes gastrointestinal problems (8Trusted Source).

 

Similarly, one study in humans found that people with irritable bowel syndrome (IBS) or Crohn’s disease had reduced vagal tone, indicating a reduced function of the vagus nerve (9Trusted Source).

 

An interesting study in mice found that feeding them a probiotic reduced the amount of stress hormone in their blood. However, when their vagus nerve was cut, the probiotic had no effect (10Trusted Source).

 

This suggests that the vagus nerve is important in the gut-brain axis and its role in stress.

 

Neurotransmitters

 

Your gut and brain are also connected through chemicals called neurotransmitters.

 

Neurotransmitters produced in the brain control feelings and emotions.

 

For example, the neurotransmitter serotonin contributes to feelings of happiness and also helps control your body clock (11Trusted Source).

 

Interestingly, many of these neurotransmitters are also produced by your gut cells and the trillions of microbes living there. A large proportion of serotonin is produced in the gut (12Trusted Source).

 

Your gut microbes also produce a neurotransmitter called gamma-aminobutyric acid (GABA), which helps control feelings of fear and anxiety (13Trusted Source).

 

Studies in laboratory mice have shown that certain probiotics can increase the production of GABA and reduce anxiety and depression-like behavior (14Trusted Source).

 

Gut Microbes Make Other Chemicals That Affect the Brain

 

The trillions of microbes that live in your gut also make other chemicals that affect how your brain works (15Trusted Source).

 

Your gut microbes produce lots of short-chain fatty acids (SCFA) such as butyrate, propionate and acetate (16Trusted Source).

 

They make SCFA by digesting fiber. SCFA affect brain function in a number of ways, such as reducing appetite.

 

One study found that consuming propionate can reduce food intake and reduce the activity in the brain related to reward from high-energy food (17Trusted Source).

 

Another SCFA, butyrate, and the microbes that produce it are also important for forming the barrier between the brain and the blood, which is called the blood-brain barrier (18Trusted Source).

 

Gut microbes also metabolize bile acids and amino acids to produce other chemicals that affect the brain (15Trusted Source).

 

Bile acids are chemicals made by the liver that are normally involved in absorbing dietary fats. However, they may also affect the brain.

 

Two studies in mice found that stress and social disorders reduce the production of bile acids by gut bacteria and alter the genes involved in their production (19Trusted Source, 20Trusted Source).

 

Gut Microbes Affect Inflammation

 

Your gut-brain axis is also connected through the immune system.

 

Gut and gut microbes play an important role in your immune system and inflammation by controlling what is passed into the body and what is excreted (21Trusted Source).

 

If your immune system is switched on for too long, it can lead to inflammation, which is associated with a number of brain disorders like depression and Alzheimer’s disease (22Trusted Source).

 

Lipopolysaccharide (LPS) is an inflammatory toxin made by certain bacteria. It can cause inflammation if too much of it passes from the gut into the blood.

 

This can happen when the gut barrier becomes leaky, which allows bacteria and LPS to cross over into the blood.

 

Inflammation and high LPS in the blood have been associated with a number of brain disorders including severe depression, dementia and schizophrenia (23Trusted Source)

 

SUMMARY

Your gut and brain are connected physically through millions of nerves, most importantly the vagus nerve. The gut and its microbes also control inflammation and make many different compounds that can affect brain health.

 

www.healthline.com/nutrition/gut-brain-connection#section1

 

If you’ve ever “gone with your gut” to make a decision or felt “butterflies in your stomach” when nervous, you’re likely getting signals from an unexpected source: your second brain. Hidden in the walls of the digestive system, this “brain in your gut” is revolutionizing medicine’s understanding of the links between digestion, mood, health and even the way you think.

 

woman with a glass of orange juice

Scientists call this little brain the enteric nervous system (ENS). And it’s not so little. The ENS is two thin layers of more than 100 million nerve cells lining your gastrointestinal tract from esophagus to rectum.

 

What Does Your Gut’s Brain Control?

 

Unlike the big brain in your skull, the ENS can’t balance your checkbook or compose a love note. “Its main role is controlling digestion, from swallowing to the release of enzymes that break down food to the control of blood flow that helps with nutrient absorption to elimination,” explains Jay Pasricha, M.D., director of the Johns Hopkins Center for Neurogastroenterology, whose research on the enteric nervous system has garnered international attention. “The enteric nervous system doesn’t seem capable of thought as we know it, but it communicates back and forth with our big brain—with profound results.”

 

The ENS may trigger big emotional shifts experienced by people coping with irritable bowel syndrome (IBS) and functional bowel problems such as constipation, diarrhea, bloating, pain and stomach upset. “For decades, researchers and doctors thought that anxiety and depression contributed to these problems. But our studies and others show that it may also be the other way around,” Pasricha says. Researchers are finding evidence that irritation in the gastrointestinal system may send signals to the central nervous system (CNS) that trigger mood changes.

 

“These new findings may explain why a higher-than-normal percentage of people with IBS and functional bowel problems develop depression and anxiety,” Pasricha says. “That’s important, because up to 30 to 40 percent of the population has functional bowel problems at some point.”

 

New Gut Understanding Equals New Treatment Opportunities

 

This new understanding of the ENS-CNS connection helps explain the effectiveness of IBS and bowel-disorder treatments such as antidepressants and mind-body therapies like cognitive behavioral therapy (CBT) and medical hypnotherapy. “Our two brains ‘talk’ to each other, so therapies that help one may help the other,” Pasricha says. “In a way, gastroenterologists (doctors who specialize in digestive conditions) are like counselors looking for ways to soothe the second brain.”

 

Gastroenterologists may prescribe certain antidepressants for IBS, for example—not because they think the problem is all in a patient’s head, but because these medications calm symptoms in some cases by acting on nerve cells in the gut, Pasricha explains. “Psychological interventions like CBT may also help to “improve communications” between the big brain and the brain in our gut,” he says.

 

www.hopkinsmedicine.org/health/wellness-and-prevention/th...

As it turns out there are a lot of locations in Britain so-named. I'd not be surprised if they all had their own grisly stories. Two of them are famed, in two very different music styles.

www.youtube.com/watch?v=s0Of4l-60Xs

www.youtube.com/watch?v=ZzbvyT1GtQk

Can't say that I love either of those; I find them both a bit forced, each of them a tad guilty of genre-bloating IMO. But hey-ho.

 

I have personal knowledge of a third location, not too far (10 miles or so) from my birthplace, which I've geotagged even though this photo was taken elsewhere. That third one is reputedly haunted (aren't they all?) but while I can confirm it is a seriously creepy place on a foggy night, I personally can't claim to have encountered any ghosties or ghoulies. Also, alas, unlike the folksong which relates to a different part of Scotland, I don't know the real story. Mother's version of events relates to the famous historic 1567 murder of Lord Darnley which despite popular local belief didn't happen at nearby KIrk O'Shotts* anyway; that place is distinct from town of Shotts to which Headlesscross (no spacing) is rather nearer - the two are a few miles apart and very different in character. Easy mistake to make, I suppose.

 

And indeed, at the time of posting and with the help of OpenStreetMap, flickr has made a completely different mistake. The reported location of South Cobbinshaw is a good few miles away too, in another direction. Just for sport I clicked on the "South Cobbinshaw" link, and got an "Oops, nothing there". Clearly those spooks are fooling with us. However clicking the actual map does work.

 

Strangely enough, though, my dad was born within sight of South Cobbinshaw. Spooooky!

 

*The 1567 event actually happened at KIrk O'Field in Edinburgh, not Kirk O'Shotts. Confused? So are we all! And that's the great thing about so many historic yarns/tall tales. Something that kind-of justifies Mother's mistake and further confuses matters is that the lyric of the folksong bears one significant parallel to Darnley's undoing; English Lord courts Scots Lady (okay, Queen if you want to split hairs) pees-off a few powerful people, consequently suffering an untimely demise. Although, by many accounts Mary wasn't exactly heartbroken.

 

Ginger (Zingiber officinale) is a flowering plant whose rhizome, ginger root or simply ginger, is widely used as a spice or a folk medicine.

 

It is a herbaceous perennial which grows annual stems about a meter tall bearing narrow green leaves and yellow flowers. Ginger is in the family Zingiberaceae, to which also belong turmeric (Curcuma longa), cardamom (Elettaria cardamomum), and galangal. Ginger originated in the tropical rainforest in Southern Asia. Although ginger no longer grows wild, it is thought to have originated on the Indian subcontinent because the ginger plants grown in India show the largest amount of genetic variation. Ginger was exported to Europe via India in the first century AD as a result of the lucrative spice trade and was used extensively by the Romans.

 

The distantly related dicots in the genus Asarum are commonly called wild ginger because of their similar taste.

 

ETYMOLOGY

The origin of "ginger" is from the mid-14th century, from Old English gingifer, from Medieval Latin gingiber, from Latin zingiberi, from Greek zingiberis, from Prakrit (Middle Indic) singabera, from Sanskrit srngaveram, from srngam "horn" + vera- "body", from the shape of its root. But this may be Sanskrit folk etymology, and the word may be from an ancient Dravidian name that also produced the Tamil and Malayalam name for the spice, inchi-ver, from inchi "root." cf. gin (v.). The word probably was readopted in Middle English from Old French gingibre (modern French gingembre).

 

HORTICULTURE

Ginger produces clusters of white and pink flower buds that bloom into yellow flowers. Because of its aesthetic appeal and the adaptation of the plant to warm climates, it is often used as landscaping around subtropical homes. It is a perennial reed-like plant with annual leafy stems, about a meter (3 to 4 feet) tall. Traditionally, the rhizome is gathered when the stalk withers; it is immediately scalded, or washed and scraped, to kill it and prevent sprouting. The fragrant perisperm of the Zingiberaceae is used as sweetmeats by Bantu, and also as a condiment and sialagogue.

 

USES

Ginger produces a hot, fragrant kitchen spice.[6] Young ginger rhizomes are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or cooked as an ingredient in many dishes. They can be steeped in boiling water to make ginger tisane, to which honey is often added; sliced orange or lemon fruit may be added. Ginger can be made into candy, or ginger wine, which has been made commercially since 1740.

 

Mature ginger rhizomes are fibrous and nearly dry. The juice from ginger roots is often used as a seasoning in Indian recipes and is a common ingredient of Chinese, Korean, Japanese, Vietnamese, and many South Asian cuisines for flavoring dishes such as seafood, meat, and vegetarian dishes.

 

Fresh ginger can be substituted for ground ginger at a ratio of six to one, although the flavors of fresh and dried ginger are somewhat different. Powdered dry ginger root is typically used as a flavoring for recipes such as gingerbread, cookies, crackers and cakes, ginger ale, and ginger beer.

 

Candied ginger, or crystallized ginger, is the root cooked in sugar until soft, and is a type of confectionery.

 

Fresh ginger may be peeled before eating. For longer-term storage, the ginger can be placed in a plastic bag and refrigerated or frozen.

 

REGIONAL USES

In Indian cuisine, ginger is a key ingredient, especially in thicker gravies, as well as in many other dishes, both vegetarian and meat-based. Ginger also has a role in traditional Ayurvedic medicine. It is an ingredient in traditional Indian drinks, both cold and hot, including spiced masala chai. Fresh ginger is one of the main spices used for making pulse and lentil curries and other vegetable preparations. Fresh ginger together with peeled garlic cloves is crushed or ground to form ginger garlic masala. Fresh, as well as dried, ginger is used to spice tea and coffee, especially in winter. In south India, "sambharam" is a summer yogurt drink made with ginger as a key ingredient, along with green chillies, salt and curry leaves. Ginger powder is used in food preparations intended primarily for pregnant or nursing women, the most popular one being katlu, which is a mixture of gum resin, ghee, nuts, and sugar. Ginger is also consumed in candied and pickled form.

 

In Japan, ginger is pickled to make beni shoga and gari or grated and used raw on tofu or noodles. It is made into a candy called shoga no sato zuke. In the traditional Korean kimchi, ginger is either finely minced or just juiced to avoid the fibrous texture and added to the ingredients of the spicy paste just before the fermenting process.

 

In Burma, ginger is called gyin. It is widely used in cooking and as a main ingredient in traditional medicines. It is consumed as a salad dish called gyin-thot, which consists of shredded ginger preserved in oil, with a variety of nuts and seeds.

 

In Thailand' where it is called ขิง khing, it is used to make a ginger garlic paste in cooking.

 

In Indonesia, a beverage called wedang jahe is made from ginger and palm sugar. Indonesians also use ground ginger root, called jahe, as a common ingredient in local recipes.

 

In Malaysia, ginger is called halia and used in many kinds of dishes, especially soups.

 

Called luya in the Philippines, ginger is a common ingredient in local dishes and is brewed as a tea called salabat.

 

In Vietnam, the fresh leaves, finely chopped, can be added to shrimp-and-yam soup (canh khoai mỡ) as a top garnish and spice to add a much subtler flavor of ginger than the chopped root.

 

In China, sliced or whole ginger root is often paired with savory dishes such as fish, and chopped ginger root is commonly paired with meat, when it is cooked. Candied ginger is sometimes a component of Chinese candy boxes, and a herbal tea can be prepared from ginger.

 

In the Caribbean, ginger is a popular spice for cooking and for making drinks such as sorrel, a drink made during the Christmas season. Jamaicans make ginger beer both as a carbonated beverage and also fresh in their homes. Ginger tea is often made from fresh ginger, as well as the famous regional specialty Jamaican ginger cake.

 

On the island of Corfu, Greece, a traditional drink called τσιτσιμπύρα (tsitsibira), a type of ginger beer, is made. The people of Corfu and the rest of the Ionian islands adopted the drink from the British, during the period of the United States of the Ionian Islands.

 

In Arabic, ginger is called zanjabil and in some parts of the Middle East, gingayu (生姜湯). The Hebrew name for the spice, zangevil, is a variation on the name.

 

In Western cuisine, ginger is traditionally used mainly in sweet foods such as ginger ale, gingerbread, ginger snaps, parkin, ginger biscuits, and speculaas. A ginger-flavored liqueur called Canton is produced in Jarnac, France. Ginger wine is a ginger-flavored wine produced in the United Kingdom, traditionally sold in a green glass bottle. Ginger is also used as a spice added to hot coffee and tea.

 

SIMILAR INGREDIENTS

Myoga (Zingiber mioga 'Roscoe') appears in Japanese cuisine; the flower buds are the part eaten.

 

Another plant in the Zingiberaceae family, galangal, is used for similar purposes as ginger in Thai cuisine. Galangal is also called Thai ginger, fingerroot (Boesenbergia rotunda), Chinese ginger, or the Thai krachai.

 

A dicotyledonous native species of eastern North America, Asarum canadense, is also known as "wild ginger", and its root has similar aromatic properties, but it is not related to true ginger. The plant contains aristolochic acid, a carcinogenic compound.[9] The United States Food and Drug Administration warns that consumption of aristolochic acid-containing products is associated with "permanent kidney damage, sometimes resulting in kidney failure that has required kidney dialysis or kidney transplantation. In addition, some patients have developed certain types of cancers, most often occurring in the urinary tract."

 

PRODUCTION

In 2013, with a global production of 2.1 million tonnes of ginger, India accounted for 33%, followed by China (19%), Nepal, Indonesia, and Nigeria.

 

NUTRITIOAL INFORMATION

In 100 grams, ground dried ginger (10% water) provides numerous essential nutrients in high content, particularly the dietary mineral manganese as a multiple of its Daily Value (DV, table). In a typical spice serving amount of one US tablespoon or 5 g, however, ginger powder provides negligible content of essential nutrients, with the exception of manganese present as 79% of DV (USDA database).

 

Due to its higher content of water (80%), raw ginger root has lower overall nutrient content when expressed per 100 grams.

 

COMPOSITION AND SAFETY

If consumed in reasonable quantities, ginger has few negative side effects. It is on the FDA's "generally recognized as safe" list, though it does interact with some medications, including the anticoagulant drug warfarin and the cardiovascular drug, nifedipine.

 

Products of Chinese origin found in Taiwan contained ginger contaminated with diisobutyl phthalate, causing some 80,000 nutritional supplement capsules made with imported ginger powder to be seized by the Public Health Department of Taiwan in June 2011.

 

CHEMISTRY

The characteristic fragrance and flavor of ginger result from volatile oils that compose 1-3% of the weight of fresh ginger, primarily consisting of zingerone, shogaols and gingerols with [6]-gingerol (1-[4'-hydroxy-3'-methoxyphenyl]-5-hydroxy-3-decanone) as the major pungent compound. Zingerone is produced from gingerols during drying, having lower pungency and a spicy-sweet aroma.

 

BIOLOG'ICAL EFFECTS

Ginger has a sialagogue action, stimulating the production of saliva, which makes swallowing easier.

 

Ginger is a minor chemical irritant and, because of this, was used as a horse suppository by pre-World War I mounted regiments for gingering.

 

MEDICINAL USE AND RESEARCH

Oral or topical uses of ginger to treat various disorders, such as nausea or arthritis pain, are under research, but no conclusions are possible from these studies about its effectiveness or safety in long-term use.

 

In limited studies, ginger was found to be more effective than placebo for treating nausea caused by seasickness, morning sickness, and chemotherapy, although it was not found superior to placebo for treating postoperative nausea. Studies have found no clear evidence of harm from taking ginger during pregnancy, though its safety has not been established.

 

Allergic reactions to ginger generally result in a rash. Although generally recognized as safe, ginger can cause heartburn and other side effects, particularly if taken in powdered form. Unchewed fresh ginger may result in intestinal blockage, and individuals who have had ulcers, inflammatory bowel disease, or blocked intestines may react badly to large quantities of fresh ginger. It can also adversely affect individuals with gallstones and may interfere with the effects of anticoagulants, such as warfarin or aspirin.

 

Studies are inconclusive about the effects of using ginger for nausea or pain associated with various ailments. Side effects, mostly associated with consuming powdered ginger, are gas, bloating, heartburn, and nausea.

 

Ginger powder may be effective for primary dysmenorrhea.

Cultivars, preparation, and folk medicine

 

Ginger properties depend on a number of factors, such as cultivar, plant segment, and preparation method (dried or cooked). Examples:

 

One traditional medical form of ginger historically called "Jamaica ginger" was classified as a stimulant and carminative, and used frequently for dyspepsia, gastroparesis, slow gut motility symptoms, constipation, or colic.

Kampo Shokyo, Z. officinale, var. rubens, dried

Kampo Kankyo, Z. officinale, var. rubens, steamed and dried

Jamu Red ginger, Z. officinale, var. rubra

Shoga, Z. officinale, var. rubens

White ginger, Z. officinale, var. amarum

 

WIKIPEDIA

California buckwheat is used medicinally where ever it grows. Native Californians and other Native Peoples use it primarily to treat headaches, stomach problems, diarrhea, and wounds. Both the leaves and roots are used, fresh and dried. For colds, coughs and sore throats and pre-menstrual bloating a mild tea is prepared. A stronger decoction from roots was traditionally used for diarrhea, stomach troubles and to ‘clean the system’. A strong tea from the leaves is reported to cure headaches and a decoction of young flowers is used as an eyewash. A poultice made from dried roots or fresh leaves and flowers was formerly applied to wounds. For medicinal uses, older established plants are reported to be more efficacious. The small seeds and young shoots are edible. The leaves were traditionally used to line granaries to keep acorns dry. Tongva native people used the stems to pierce ears.

I got bloated today so I decided to take a pic :) and yes, I am wearing maternity pants because I love bloating so much that I want to bloat to the point the I need those pants some day :P

 

from wikipedia

 

Ginger or ginger root is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine, or spice. It lends its name to its genus and family (Zingiberaceae). Other notable members of this plant family are turmeric, cardamom, and galangal.

Ginger cultivation began in South Asia and has since spread to East Africa and the Caribbean.[2]

 

The English name ginger comes from French: gingembre, Old English: gingifere, Medieval Latin: ginginer, Greek: zingíberis (ζιγγίβερις). Ultimately the origin is from Tamil:'inji ver'. The botanical term for root in Tamil is ver (வேர்), hence inji root or inji ver.[3]

 

Ginger produces clusters of white and pink flower buds that bloom into yellow flowers. Because of its aesthetic appeal and the adaptation of the plant to warm climates, ginger is often used as landscaping around subtropical homes. It is a perennial reed-like plant with annual leafy stems, about a meter (3 to 4 feet) tall.

  

Ginger Plant with Flower - South India

Traditionally, the rhizome is gathered when the stalk withers; it is immediately scalded, or washed and scraped, to kill it and prevent sprouting. The fragrant perisperm of Zingiberaceae is used as sweetmeats by Bantu, also as a condiment and sialogogue. [4]

[edit]Uses

   

Gari (ginger)

Ginger produces a hot, fragrant kitchen spice.[5] Young ginger rhizomes are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes. They can also be steeped in boiling water to make ginger tea, to which honey is often added; sliced orange or lemon fruit may also be added. Ginger can also be made into candy.

Mature ginger rhizomes are fibrous and nearly dry. The juice from old ginger roots is extremely potent[6] and is often used as a spice in Indian recipes, and is a quintessential ingredient of Chinese, Korean, Japanese and many South Asian cuisines for flavoring dishes such as seafood or goat meat and vegetarian cuisine.

Ginger acts as a useful food preservative.[7][8]

Fresh ginger can be substituted for ground ginger at a ratio of 6 to 1, although the flavors of fresh and dried ginger are somewhat different. Powdered dry ginger root is typically used as a flavoring for recipes such as gingerbread, cookies, crackers and cakes, ginger ale, and ginger beer.

Candied ginger is the root cooked in sugar until soft, and is a type of confectionery.

Fresh ginger may be peeled before eating. For longer-term storage, the ginger can be placed in a plastic bag and refrigerated or frozen.

[edit]Regional use

In Western cuisine, ginger is traditionally used mainly in sweet foods such as ginger ale, gingerbread, ginger snaps, parkin, ginger biscuits and speculaas. A ginger-flavored liqueur called Canton is produced in Jarnac, France. Green ginger wine is a ginger-flavored wine produced in the United Kingdom, traditionally sold in a green glass bottle. Ginger is also used as a spice added to hot coffee and tea.

 

In India and Pakistan, ginger is called adrak in Hindi, Punjabi and Urdu, aad in Maithili, aadi in Bhojpuri, aada in Bengali, Adu in Gujarati, hashi shunti (ಹಸಿ ಶುಂಟಿ) in the Kannada, allam (అల్లం) in Telugu, inji (இஞ்சி) in Tamil and Malayalam, inguru (ඉඟුරු) in Sinhalese, alay in Marathi, and aduwa(अदुवा ) in Nepali. Fresh ginger is one of the main spices used for making pulse and lentil curries and other vegetable preparations. Fresh, as well as dried, ginger is used to spice tea and coffee, especially in winter. Ginger powder is also used in certain food preparations, particularly for pregnant or nursing women, the most popular one being katlu which is a mixture of gum resin, ghee, nuts, and sugar. Ginger is also consumed in candied and pickled form. In Bangladesh, ginger is finely chopped or ground into a paste to use as a base for chicken and meat dishes alongside shallot and garlic.

In Burma, ginger is called gyin. It is widely used in cooking and as a main ingredient in traditional medicines. It is also consumed as a salad dish called gyin-thot, which consists of shredded ginger preserved in oil, and a variety of nuts and seeds. In Indonesia, a beverage called wedang jahe is made from ginger and palm sugar. Indonesians also use ground ginger root, called jahe, as a common ingredient in local recipes. In Malaysia, ginger is called halia and used in many kinds of dishes, especially a soup. In the Philippines it is brewed into a tea called salabat. In Vietnam, the fresh leaves, finely chopped, can also be added to shrimp-and-yam soup (canh khoai mỡ) as a top garnish and spice to add a much subtler flavor of ginger than the chopped root.

In China, sliced or whole ginger root is often paired with savory dishes such as fish, and chopped ginger root is commonly paired with meat, when it is cooked. However, candied ginger is sometimes a component of Chinese candy boxes, and a herbal tea can also be prepared from ginger.

In Japan, ginger is pickled to make beni shoga and gari or grated and used raw on tofu or noodles. It is also made into a candy called shoga no sato zuke. In the traditional Korean kimchi, ginger is finely minced and added to the ingredients of the spicy paste just before the fermenting process.

In the Caribbean, ginger is a popular spice for cooking, and making drinks such as sorrel, a seasonal drink made during the Christmas season. Jamaicans make ginger beer both as a carbonated beverage and also fresh in their homes. Ginger tea is often made from fresh ginger, as well as the famous regional specialty Jamaican ginger cake.

  

Two varieties of ginger as sold in Haikou, Hainan, China

On the island of Corfu, Greece, a traditional drink called τσιτσιμπύρα (tsitsibira), a type of ginger beer, is made. The people of Corfu and the rest of the Ionian islands adopted the drink from the British, during the period of the United States of the Ionian Islands.

 

In Arabic, ginger is called zanjabil, and in some parts of the Middle East, ginger powder is used as a spice for coffee and for milk, as well. In Somaliland, ginger is called sinjibil, and is served in coffee shops in Egypt. In the Ivory Coast, ginger is ground and mixed with orange, pineapple and lemon to produce a juice called nyamanku. Ginger powder is used in hawaij, a spice mixture used mostly by Yemenite Jews for soups and coffee.

[edit]Ginger tea

  

A glass of ginger tea

Ginger tea is a beverage in many countries, made from ginger root. In China, the tea is made by boiling peeled and sliced ginger to which brown sugar is often added. Sliced orange or lemon fruit may also be added to give a flavor. In Korean cuisine, ginger tea is called saenggang cha (생강차). It can be made either by boiling the ginger or by mixing hot water and preserved sweetened ginger. For the latter, sliced ginger root is stored with honey for a few weeks like jam.[9] In Japanese cuisine it is called shōgayu (生姜湯).[10] In Philippine cuisine it is called salabat and served in the relatively cold month of December. From its main ingredient ginger tea derives a flavor that is spicy and stimulating.[11]

[edit]Preliminary research

Preliminary research indicates that nine compounds found in ginger may bind to human serotonin receptors which may influence gastrointestinal function.[12]

Research conducted in vitro tests show that ginger extract might control the quantity of free radicals and the peroxidation of lipids.[13]

Preliminary studies involving the effect of ginger on nausea occurring with pregnancy suggest that intake of ginger may cause belching after ingestion[14]

In a 2010 study, daily consumption of ginger was shown to help ease muscle pain associated with exercise by 25%.[15]

Ginger root supplement has been identified in one study to help reduce colon inflammation markers such as PGE2, thus indicating a measure that might affect colon cancer.[16]

In limited studies, ginger was found to be more effective than placebo for treating nausea caused by seasickness, morning sickness and chemotherapy,[17][18][19][20] although ginger was not found superior to placebo for pre-emptively treating post-operative nausea. Other preliminary studies showed that ginger may affect arthritis pain or have blood thinning and cholesterol lowering properties, but these effects remain unconfirmed.[21]

Advanced glycation end-products are possibly associated in the development of diabetic cataract for which ginger was effective in preliminary studies, apparently by acting through antiglycating mechanisms.[22][23][24]

Zingerone may have activity against enterotoxigenic Escherichia coli in enterotoxin-induced diarrhea.[17][25]

Folk medicine

  

A packet of ginger powder from the Philippines used in brewing salabat (ginger tea).

  

Ginger house rum, Madagascar

The traditional medical form of ginger historically was called Jamaica ginger; it was classified as a stimulant and carminative and used frequently for dyspepsia, gastroparesis, slow motility symptoms, constipation, and colic.[citation needed] It was also frequently employed to disguise the taste of medicines.[33]

Some studies indicate ginger may provide short-term relief of pregnancy-related nausea and vomiting.[citation needed] Studies are inconclusive about effects for other forms of nausea or in treating pain from rheumatoid arthritis, osteoarthritis, or joint and muscle injury. Side effects, mostly associated with powdered ginger, are gas, bloating, heartburn, and nausea.[34]

Tea brewed from ginger is a common folk remedy for colds. Ginger ale and ginger beer are also drunk as stomach settlers in countries where the beverages are made.

In Burma, ginger and a local sweetener made from palm tree juice (htan nyat) are boiled together and taken to prevent the flu.

In China, ginger is included in several traditional preparations. A drink made with sliced ginger cooked in water with brown sugar or a cola is used as a folk medicine for the common cold.[35] "Ginger eggs" (scrambled eggs with finely diced ginger root) is a common home remedy for coughing.[citation needed] The Chinese also make a kind of dried ginger candy that is fermented in plum juice and sugared, which is also commonly consumed to suppress coughing. Ginger has also been historically used to treat inflammation, which several scientific studies support, though one arthritis trial showed ginger to be no better than a placebo or ibuprofen for treatment of osteoarthritis.[21]

In Congo, ginger is crushed and mixed with mango tree sap to make tangawisi juice, which is considered a panacea.

In India, ginger is applied as a paste to the temples to relieve headache, and consumed when suffering from the common cold. Ginger with lemon and black salt is also used for nausea.

In Indonesia, ginger (jahe in Indonesian) is used as a herbal preparation to reduce fatigue, reducing "winds" in the blood, prevent and cure rheumatism and control poor dietary habits.[citation needed]

In Nepal, ginger is called aduwa, अदुवा and is widely grown and used throughout the country as a spice for vegetables, used medically to treat cold and also sometimes used to flavor tea.

In the Philippines, ginger is known as luya and is used as a throat lozenge in traditional medicine to relieve sore throat. It is also brewed into a tea known as salabat.[36][37]

In the United States, ginger is used to prevent motion and morning sickness. It is recognized as safe by the Food and Drug Administration and is sold as an unregulated dietary supplement. Ginger water was also used to avoid heat cramps in the United States.

In Peru, ginger is sliced in hot water as an infusion for stomach aches as infusión de Kión.

In Japan it is purported to aid blood circulation.[38] Scientific studies investigating these effects have been inconclusive.[34]

 

Click this link for a Detailed Elaboration of all 15 Steps...

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Photographed at Algonquin Provincial Park, Ontario, Canada, between 21.57 and 22.21 EDT

(285 km by road north of Toronto)

* Altitude of centre of frame at time of exposures: ~56°

* Temperature 5 C.

 

* Total exposure time: 12 minutes

* 660 mm focal length telescope

___________________________________________

 

Description:

 

There are actually three deep-sky objects in this image: (i) the pinkish Cocoon Nebula (IC5146), (ii) the associated open star cluster Cr 470, which appears embedded in the cocoon Nebula, and (iii) stretching out to the right (west in the sky) the dark nebula B (Barnard) 168. The first two objects are located about 4,000 light years from our solar system.

 

The Cocoon Nebula is a star nursery, and the associated stars within Cr 470 are young, hot, blue stars ~100,000 years of age.

 

For a version of this photo WITHOUT LABELS, click on the LEFT side of your screen, or click here:

www.flickr.com/photos/97587627@N06/51639500504

___________________________________________

 

Technical information:

 

Nikon D810a camera body on Tele Vue 127is (127 mm - 5" - diameter) apochromatic astrograph, mounted on Astrophysics 1100GTO equatorial mount

 

Twelve stacked frames; each frame:

660 mm focal length

ISO 8000; 1 minute exposure at f/5.2; unguided

With long exposure noise reduction

 

Subframes stacked in RegiStar;

Processed in Photoshop CS6 (levels, colour balance, bright star bloating reduction)

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Finally happy with this image now. I'll need darker skies and stuff I reckon if I want to get much more! Stars were bloating at 3+ minutes.

 

There's about 2 hours data here with subs between 8 seconds and 5 minutes.

 

Canon 20D (modded), HEQ5, Synguider. Stackked in DSS and processed in CS3

Lovely Mystery has her appetite back and has been gobbling up Treats at a speedy pace! She is even back to her old tricks of meowing loudly in the morning for a feeding, something she has not done in over a month! While Mystery is not completely back to her old self as she is drinking water at a camel's pace and using her litter pan at a goose's pace ~ she still is more reclusive than normal, not wanting her grooming done with her favourite brush at least she is able to purr more loudly and meow a lot more in conversation. She has suddenly put on weight either from her renewed intense interest in her food or additional fluid coming back to her abdomen...Mystery will have to be checked out by the vet this week as she is almost done her medication. (Much to her relief, it tasted terrible!)

Many Furry Thanks and Purrs to all of my friends here at Flickr who have showed so much concern about Mystery's health over this long period of time. It has seemed like an eternity and while there is still no diagnosis ~ many things at least have been ruled out. There is still one real Monster on the list ~ Feline Infectious Peritonitis that could be the problem but time will tell. It has been a rough ride for Sweet Mystery and her Mom! Not knowing is one of the worse things going! However, for now Mystery wants her new found dry Treats as well as her canned food and she has even gone back to eating her low protein diet food! Many, many Thanks to all my friends!

June 20: Still eating well but now very hefty (bloating?)

The Wizard Nebula (NGC 7380). While the weather is cloudy and rainy, I thought I'd re-process this image from July of this year. Despite it having 7 hours and 15 minutes of exposure (4 hours and 45 minutes added to 2 hours and 30 minutes from the previous year), the result was still disappointing. This time I separated the stars from the background and processed each separately before recombining them and now this made a big difference because I could bring out as much as possible of the nebula without bloating the stars while keeping the noise under control. It's still not perfect as I'm still experimenting with this technique but the result is much more satisfying.

 

NGC 7380 is an open cluster, 7200 light-years away in the constellation Cepheus. It is extremely difficult to observe visually, usually requiring very dark skies and an O-III filter. The Wizard Nebula surrounds developing open star cluster NGC 7380. Visually, the interplay of stars, gas, and dust has created a shape that appears to some like a fictional medieval sorcerer. The active star-forming region spans about 100 light-years, making it appear larger than the angular extent of the Moon. Although the nebula may last only a few million years, some of the stars being formed may outlive our Sun.

 

Information from:

en.wikipedia.org/wiki/NGC_7380

 

087 x 300 second exposures at Unity Gain (139) cooled to -20°C

080 x dark frames

100 x flat frames

100 x bias frames (subtracted from flat frames)

Binning 1x1

Total integration time = 7 hours and 15 minutes

 

Captured with APT

Guided with PHD2

Processed in Nebulosity, Lightroom and Photoshop

 

Equipment:

Telescope: Sky-Watcher Explorer-150PDS

Mount: Skywatcher EQ5

Guide Scope: Orion 50mm Mini

Guiding Camera: ZWO ASI120MC

Imaging Camera: ZWO ASI1600MC Pro

Baader Mark-III MPCC Coma Corrector

Light pollution filter

On Friday night we had to rush Amanda to the the Emergency Vet Clinic, her stomach was horribly distended. Her stomach hadn't turned as it was tacked in place when she suffered torsion (bloat) back in Feb 2009. In the last 12 hours they've pumped her stomach 3 times, the vet's have now gotten her stabilized, the bloating hasn't returned but they are unsure of the cause, all x-rays have shown there is no blockage in her system............we're now just waiting to hear back from the vet.........

 

Update

Thank you for all your wonderful comments, they have been very therapeutic!

Amanda is now home, she is very weak and listless, she won't touch any of the specially prepared food that we have made for her but we are hoping that she will sometime before midnight. She will most likely be on motility drugs for the remainder of her life as they will help the stomach contract which then moves the digested food further down her system. I will be spending the night by her side.

 

Update 2

Amanda Faye has been sleeping almost non-stop since coming home, but now when her eyes are open she looks alert. She still needs help in standing up, but once up she seems to move okay, this is a big improvement cause when we brought her home she could barely move her back legs. The other big news is she had a bite to eat for lunch and then had a cup of home cookin' for dinner tonight. Over the next couple of days we'll have to keep checking her stomach to make sure it isn't bloating.............Oh, and her tail is wagging again :^)

 

Update 3

What a difference even one day makes, the change in this 12yr old gal is simply amazing, she definitely has "The Force"

We are still watching for signs of bloat but I think the meds are working.

 

Update 4

One week later and you'd think nothing traumatic had happened to her........... :^)

  

I feel so "pouffy" and i'm not happy. I can't wait till the bloating goes away (if it ever does.)

I just want my baby and to skip all this pregnancy thing. I'm SO moody. (sorry everyone.)

Hope that goes away too haha. Right now I just feel fat where ever I go. Since its not

too noticeable that i'm pregnant I just feel people are glaring at my stomach. D:

 

UPDATE:

Major was found shortly before 8:00 this morning. He had apparently been moving around the property and was curled up next to a ravine that had been thoroughly searched earlier. He looked awful, was acting strangely, and his abdomen was huge, so I rushed him to the vet on my way to work. In addition to being in serious atrial fibrillation from his lack of meds, he was bloating! Quite serious as with his DCM he could not survive a surgery. Luckily, there appears to have been no torsion (fingers crossed on this, mild torsion is still possible), and he has responded to a gastric tube which released the air from his stomach. He's resting quietly now, getting fluids and we're hoping there has been no further damage to his heart.

 

I will be picking him up from my vet and transporting him to our local emergency animal hospital for observation tonight, as well as continued supportive care (IV fluids & EKGs mostly).

 

Everyone please keep Major in your thoughts and send all the positive healing energy you can. He will not likely survive surgery if it is required, so we are hoping that what we have seen will the the extent of this episode.

 

Thanks all, for your help! :)

via WordPress ift.tt/2MH8xau

 

stocksnap.io

 

Any fitness expert will tell you that fat loss begins with eating smart and not with working out. Because people have become so engrossed with how much or how little they eat, it’s no wonder that more and more fad diets are being introduced in the market each year.

 

It’s come to a point where some people are technically starving themselves – all in the name of weight loss. If you’re sick and tired of trying out the latest diets just to keep your weight down, you need to learn how to pace your meals and eat smarter.

 

It’s really not only the type of food per se that is causing weight gain. Its also when, how and how often you eat food during the day. Let’s face it. Food plays a hugely important role in the body’s development.

 

You will always be better off eating loads of low-calorie, high-fiber food, including plenty of fresh fruit and vegetables, healthy lean meats, fish and other protein, plus those whole grains and other minimally processed foods.

 

When you are selecting foods, make sure you don’t skimp on insoluble fiber, such as you find in leafy greens and other vegetables.

 

This is because it is not digested in the stomach and small intestine, it simply passes on into the colon, sweeping through it like a natural brush. Fiber soaks up water to form a soft bulky mass, which moves easily along the digestive tract. Having a high-fiber diet helps your digestion and also helps you to feel fuller for longer and for fewer calories, all of which greatly assist with weight loss.

 

That aside, you need to eat regular meals, not to get into a destructive habit of bingeing and starving in order to lose weight. After all, if you don’t provide the body with the nutrition it needs, then you can’t expect it to perform the way you want it to.

 

This is the main reason why eating smart will always be more effective than eating less. For example, healthy snacks, like carrot sticks, are a top slimming aid -always eat a light healthy snack in the afternoon.

 

There is a great reason for this and it revolves around insulin. A healthy snack boosts your metabolism and balances out your blood sugar.

 

When you keep your blood sugar lower you keep your insulin levels lower. Insulin needs to be kept low because it is what tells your body to store fat around your waist.

 

If you eat every 3 or 4 hours, you avoid the great peaks and troughs in your blood sugar levels which are detrimental to your health.

 

Keep the snacks low calorie and high fiber too. Here are some heart-healthy snacks that will keep you going during the day for very few calories:

 

1 piece of fruit of your choice.

 

2 whole-grain crackers, lightly spread with a mixture of smoked mackerel, mashed with fat-free plain yogurt and seasoned with pepper.

 

Half a small wholemeal roll, toasted and topped with low-fat cottage cheese.

 

150ml fat-free plain yogurt.

 

Raw cucumber, carrot, celery, and radish, as much as you like – with a tablespoon of reduced-fat hummus as a dip.

 

A hot bowl of organic miso soup – the packets are available from good health stores and supermarkets.

 

Apple and a teaspoon of nut butter A rye crispbread topped with sliced tomato and a tablespoonful of low-fat cottage cheese.

 

A couple of pinches of mixed seeds Homemade ripe banana milkshake (banana, milk, ice, a sprinkle of cinnamon, optional)

 

A whole-grain cereal bar with no added sugar So, get snack-happy and fire up your sluggish metabolism by eating 4- 6 small, nutritionally dense meals or snacks throughout the day instead of 3 big ones.

 

If you live a moderately active lifestyle, this should be enough to keep your energy levels up and your fat-burning capabilities in top shape.

 

One last note, eating smart includes how you eat. Do not gobble down your food in front of the TV. Concentrate on what you are eating so that your body and mindfully register it and you are likely to feel fuller with less food.

 

Also, never forget that digestion begins long before you swallow. Chew your food properly, until it is ground into a paste in your mouth. That way all the right enzymes can work on the food and start to break it down.

 

If you do not chew your food properly, you are likely to suffer from indigestion and bloating, which work against you when you are trying to lose weight.

 

Once you master the art of eating smart – which means frequent high fiber, calorie-controlled meals, properly digested – you won’t just feel better, you’ll also help your body to develop lean and strong muscles.

 

As long as you choose food that is healthy and all-natural, you can expect to enjoy the benefits of having energy that will last you throughout the day.

 

The post Why You Should Eat Smart And Eat Often appeared first on Buzz People.

 

The waxing two-day old Moon in the evening sky from Australia, to the right of the silhouette of the dome of the AAT Observatory on Siding Spring Mountain, with the last of the sunset colours to the west at left. Note the Moon looks “upside down” compared to the northern view of an evening crescent Moon. Clouds are bloating the image of the Moon to look more like a quarter than a crescent.

 

This is a 2-panel panorama with 3-second exposures with the 35mm lens and Canon 6D. Taken from Tibuc Road, near Siding Spring Observatory. Stitched with Adobe Camera Raw.

This shot was made when Alan was undergoing treatment for Melanoma Cancer. This caused both hair loss and bloating. Alan was the bravest guy when he knew that he was terminal. He even kept a dental appointment. Really! Note: photographer is unknown.

Its name Mugwort has been attributed to "moughte," a moth, or maggot, this title being given to the plant because Dioscorides commended it for keeping off moths. Its Anglo-Saxon synonym is "Wyrmwyrt".

  

In Native American folklore Mugwort was also a Witchcraft medicine, rubbed the leaves on ones body to keep ghosts away or wearing a necklace to prevent dreaming of the dead. In the Middle Ages a crown made from its sprays was worn on St. John's Eve to gain security from evil possession. Mugwort derived its common name from being used to flavor drinks like beer before the introduction of hops. The Name Artemisia is from the Goddess Artemis (1st century AD) who inspired the plants genus name.

 

Other Names....

Artemisa, Carline Thistle, Chiu Ts'Ao, Common Mugwort, Douglas Mugwort, Felon herb, Sailor’s tobacco, Wormwood

 

A perennial herb native to Africa, temperate Asia, and Europe, widely naturalized in most parts of the world. Found growing on hedgebanks and waysides, uncultivated and waste land. Cultivation is fairly easy Mugwort prefers slightly alkaline, well-drained loamy soil, in a a sunny position. A tall-growing shrubby plant, with angular stems, which are and often purplish, growing 3 feet or more in height. The leaves are smooth and dark green above and covered with a cottony down beneath. They are alternate, pinnately lobed, and segmented. The small greenish yellow flowers are panicled spikes with a cottony appearance. Blooming is from July to October. Mugwort is closely related to Common Wormwood (Absinthe). Gather leaves and stems when in bloom, dry for later herb use.

 

Mugwort leaves are edible, young leaves are boiled as a pot herb or used in salad, they aid in digestion although said to have a bitter taste.

 

Used for centuries as an alternative medicine, it is antibacterial, anthelmintic, anti-inflammatory, antiseptic, antispasmodic, carminative, cholagogue, diaphoretic, digestive, diuretic, emmenagogue, expectorant, haemostatic, nervine, purgative, stimulant, stomachic, and tonic, cleansing toxins from the blood.

 

An infusion of the leaves and flowering tops is used in the treatment of all matters connected to the digestive system, it increases stomach acid and bile production, eases gas and bloating, improving digestion, the absorption of nutrients and strengthening the entire digestive system.

 

It is used in alternative medicine to expel intestinal worms, nervous and spasmodic affections, asthma, sterility, functional bleeding of the uterus and menstrual complaints, and diseases of the brain.

 

As a gargle for sore throat, a wash for sores and a poultice for infections, tumors and to stop bleeding.

 

These actions and uses are now backed by scientific studies on the plants main constituents volatile oils containing 1,8-cineole, artemisin, azulenes sesquiterpene lactones, flavonoids, coumarin derivatives, tannins, thujone and triterpenes.

 

The leaves have an antibacterial action, inhibiting the growth of Staphococcus aureus, Bacillus typhi, B. dysenteriae, streptococci, E. coli, B. subtilis, and pseudomonas.

 

This is so cool…….. A weak tea made from the infused plant is a good all-purpose insecticide. The fresh or the dried plant repels insects.

  

I have something called Ulcerative Colitis, at the moment it's quite mild but I do suffer from quite bad abdomen bloating.

I can just about live with that, but sometimes it makes me look weird, depending on what I"m wearing, so I think a few more sitting down photos I think!

Spreading: The plant grows on fields and clay soils, plains, forest clearings, hill slopes, in grain fields, fields of corn, clover, potatoes, and beets.

Body vegetable used are flowers.

Harvest time: chamomile can collect spring by May-June.

Chamomile-natural treatments

Diseases that used chamomile are children colic, bloating, diarrhea, stomach pain, runny stomach, menstrual disorders (such as amenorrhea) and other disorders of the pelvic organs, insomnia, fever, pain from the wound and pain teeth.

Chamomile perspiration effect, calming, antispasmodic, disinfectant and anti-inflammatory in inflammation of all kinds.

In external use is given as chamomile compresses and douche in conjunctivitis and other eye inflammation, itchy skin rashes and suppurations.

Baths and douches have a calming effect, with beneficial influences on the entire nervous system.

After heavy diseases or weakly will feel better after a bath with chamomile.

Chamomile is very important in caring girl using douches ... read more ...

 

November 24th, 2013

Chestnut Hill Cemetery behind the Baptist church on Victory Highway in Exeter, RI

  

There is a fantastic write-up on the legend by Jeff Belanger: www.ghostvillage.com/legends/2003/legends20_06142003.shtml

  

Some excerpts:

  

"'There are such beings as vampires, some of us have evidence that they exist. Even had we not the proof of our own unhappy experience, the teachings and the records of the past give proof enough for sane peoples,' said Dr. Seward's diary in Bram Stoker's Dracula. It was Bram Stoker who took the vampire of folklore and made him beautiful, powerful, and sexy. There were cases of vampires all over the world before, during, and even after Dracula both seduced and frightened us -- one of these cases was Mercy Brown, the Rhode Island vampire.

  

Mercy Brown has the distinction of being the last of the North American vampires -- at least in the traditional sense. Mercy Lena Brown was a farmer's daughter and an upstanding member of rural Exeter, Rhode Island. She was only 19 years old when she died of consumption on January 17, 1892. On March 17, 1892, Mercy's body would be exhumed from the cemetery because members of the community suspected the vampire Mercy Brown was attacking her dying brother, Edwin.

  

During the 1800s, consumption, or pulmonary tuberculosis, was credited with one out of four deaths. Consumption could kill you slowly over many years, or the disease could come quickly and end your life in a matter of weeks. The effects were devastating on families and communities. Dr. Bell explained that some of the symptoms of consumption are the gradual loss of strength and skin tone. The victim becomes pale, stops eating, and literally wastes away. At night, the condition worsens because the patient is lying on their back, and fluid and blood may collect in the lungs. During later stages, one might wake up to find blood on one's face, neck, and nightclothes, breathing is laborious, and the body is starved for oxygen.

  

Dr. Bell feels there is a direct connection between vampire cases and consumption. He said, 'The way you look personally is the way vampires have always been portrayed in folklore -- like walking corpses, which is what you are, at least in the later stages of consumption. Skin and bones, fingernails are long and curved, you look like the vampire from Nosferatu.'

  

Consumption took its first victim within the Brown family in December of 1883 when Mercy's mother, Mary Brown, died of the disease. Seven months later, the Browns' eldest daughter, Mary Olive, also died of consumption. The Browns' only son, Edwin, came down with consumption a few years after Mary Olive's death and was sent to live in the arid climate of Colorado to try and stop the disease. Late in 1891, Edwin returned home to Exeter because the disease was progressing -- he essentially came home to die. Mercy's battle with consumption was considerably shorter than her brother's. Mercy had the "galloping" variety of consumption -- her battle with the disease lasted only a few months. Mercy was laid to rest in Chestnut Hill Cemetery behind the Baptist church on Victory Highway.

  

After Mercy's funeral, her brother Edwin's condition worsened rapidly, and their father, George Brown, grew more frantic. Mr. Brown had lost his wife and two of his daughters, and now he was about to lose his only son. Science and medicine had no answers for George Brown, but folklore did. For centuries prior to Mercy Brown there have been vampires. The practice of slaying these "walking dead" began in Europe -- some of the ways people dealt with vampires was to exhume the body of the suspect, drive a stake through the heart, rearrange the skeletal remains, remove vital organs, or cremate the entire corpse. All of these rituals involve desecrating the mortal remains. The practice happened with enough regularity that the general population felt it could cure, or at the very least help, whatever evil was overwhelming them.

  

So much death had plagued the Brown family that poor George Brown probably felt he was cursed in some way. It wouldn't take too many chats with those empathizing with George's plight to come up with a radical idea to stop the death. Maybe the Brown family was under vampire attacks from beyond the grave. Was Mercy Brown the vampire, or was it Mercy's mother or sister? George Brown was willing to dig up the body of his recently deceased daughter, remove her heart, burn it, and feed the ashes to his son because he felt he had no other choice.

  

Mercy Brown died before embalming became a common practice. During decomposition, it is possible for bodies to sit up, jerk -- even sounds can emit from them because bloating can occur, and if wind escapes by passing over the vocal chords, there could be groans.

  

We don't know exactly what position her body was in on that day in March when George Brown, and some of his friends and family, came to examine Mercy's body. We do know that she looked "too well preserved."

  

'There's a suggestion in the newspaper that she wasn't actually interred in the ground," Dr. Bell said. "She was actually put in an above-ground crypt, because bodies were stored in the wintertime when the ground was frozen and they couldn't really dig. When the thaw came, they would bury them. So it's possible that she wasn't even really interred.'

  

Her visual condition prompted the group to cut open her chest cavity and examine her innards. Dr. Bell said, "They examined her organs. The newspaper said her heart and liver had blood in it. It was liquid blood, which they interpreted as fresh blood." Bell explained how forensics can clarify how blood can coagulate and become liquid again, but at the time, the liquid was taken as evidence that Mercy was indeed a vampire and the one draining the life from Edwin and possibly other consumption victims in the community.

  

Dr. Bell said, 'They cut her heart out, and as Everett said, they burned it on a nearby rock. Then according to the newspaper, they fed them [the ashes of the heart] to Edwin.' The folklore said that destroying the heart of a vampire would kill it, and by consuming the remains of the vampire's heart -- the spell would be broken and the victim would get well.

  

The community's vampire slaying had failed to save Edwin -- he died two months later, but maybe it helped others in the community? Dr. Bell's view on Mercy Brown is that she was the scapegoat author Paul Barber discussed. Dr. Bell said, 'She basically absorbs the ignorance, the fears, and in some cases the guilt that people have because their neighbors, friends, and family are dying, and they don't understand why and they can't stop it.'

  

Mercy Brown is arguably North America's most famous vampire because she is also the most recent. The event caused such a stir in 1892 because newspapers like the Providence Journal editorialized that the idea of exhuming a body to burn the heart is completely barbaric in those modern times.:

  

SOURCE: www.ghostvillage.com/legends/2003/legends20_06142003.shtml

Feature creep (n):

1. Bloating of hardware or software.

2. ‘Featuritis’

 

TextbookExample.com

Bronze, ca. 500 B.C.E., School of Vulci

H. 17.9 cm.

 

Solid-cast by the lost wax process with a certain amount of careful chasing in the cold - still visible on the head - before burnishing.

 

Condition: the volumes save for the head, back, right shoulder and upper arm, buttocks and left leg deformed by radical changes in the original bronze due to bloating and splitting with deep fissures and some of the surface shaly on account of virulent chemical and physiological change induced by water and electro-chemical elements in its burial context - the whole presently stabilized.

 

Patina: the surface disfigured and granular, a pale blue-bright green and azurite appearing as though sprinkled with a reddish, rust-coloured to beige earth. A purplish-red in a few spots where chipped and split.

 

Imbued with Ionian sensuality, the figure glorifies in his youthful assuredness. A vestige of what was once a masterpiece of Late Archaic Vulcian sculpture representing in the full bloom of youth a kouros, his left foot slightly forward; the central element of the shaft of an incense-burner [1].

 

Incense-burners [2] usually consisted of a statuette standing on an intermediary element (sometimes absent) which rested on a three-footed support [3].

 

Above the figure's head rises the shaft which was generally decorated with a variety of circular mouldings, sometimes embellished with inverted bowls in openwork or adorned with vegetable motifs. On top an open stylized lotus flower [4] to which would have been affixed a small bowl.

 

Here, it seems that the stem of the lotus flower rose up directly out of the moulded element above his head creating a compact whole.

 

A product of the School of Vulci and of a type much in favour - typically Vulcian are his very broad shoulders and the way his hair is folded up behind in a sort of bun held in place by a hairband [5].

       

1 The statuette's possible function as a lamp support should not be totally excluded, though highly unlikely.

 

2 What follows describes the general type, though there are variants - tall examples - with as many as one to three figures forming part of the shaft above the statuette (Giglioli, G.Q.: Arte Etrusca [Milan, 1935], pl. CCXVII nos. 3, Berlin, Antiquarium, 5, Munich, Antikenmuseum).

 

3 There are exceptions such as a chariot-stand for a thymiaterion, Louvre, De Ridder 3143.

 

4 Sometimes absent, as for instance on the thymiaterion in the Louvre, see preceding footnote, and Copenhagen, Ny Carlsberg Glyptotek (Giglioli, op. cit., pl. CCXII no. 2) - both with barely

any shaft.

 

5 For this detail, see Louvre, De Ridder 3145 and this catalogue no. 195.

 

Text from the website of George Ortiz.

Mango: this place is terrifying. where to next?

Beth: hmm. we should visit the circles in order. lust first?

Virilya: you are right, the circle of Lust is next down from Limbo

Serana: there's an order? I've never even heard of theInferno in.. centuries

Mango: this little vampire is creeping me out!

Lamae: come on, I wasn't allowed to mature enough to bleed!

Serana: right. every vampire girl's favorite time is when we have cramps, bloating and moodswings..

Lamae: but you're walking blood labs!

Serana: we can't drink vampire blood

Lamae: this one's human, she could share! just a little?

Mango: please, get her away from me!

Beth: o_o;

NGC6946 is a face on spiral galaxy that forms a nice pair with the open cluster NGC6939. These objects lie near the Milky Way galactic plane and therefore are obscure by dust clouds. Six supernova have been detected in this Galaxy, more than in any other galaxy. NGC6946 is located in the constellation of Cygnus (The Swan) and NGC6939 in Cepheus (The King); they are 9.69/7.8 magnitude respectively. NGC6046 is approximately 22.5 million light years whereas NGC6939 is 9000 light years.

 

Image Profile:

Lee, IL

Type: LRGB

Frames: LRGB 6x600;4x300;4x300;4x300

Imaging Date: 20121116 20:31

Hardware:

-Main scope: Orion EON APO 120mm

-Guiding Scope: Orion 80mm Short Tube

-CCD: QHY9M with filter wheel with LRGB Ha

-Orion Atlas mount

Imaging Applications:

-Acquiring: Nebulosity Ver. 3.0.2

-Guiding: PHD Ver. 1.11.3

Processing Applications:

-CCDSoft

-Photoshop cs3

Comments: Temp 35~28F, good transparency.

 

Reprocessed on 11/21/2012 to minimize distracting star bloating due to exposure times.

It has now been revealed that vegetarian diets beat virtually all other diets for building massive muscle. Meat and Steak has been found to contain ladies' estrogen. Men who eat meat, once believing that it was more manly, grow over time more feminized.

 

What they discovered is that livestock meat farmers have been implanting meat and steak with a substance called "17-beta-estradiol", this is women's estrogen. Therefore when you eat meat, steaks, hamurgers, any meat at a restaurant, or BBQ, men have been eating girls hormonal pad secretions. You can confirm this yourself by simply putting "SYNOVEX-S CATTLE ESTRADIOL" into google. What you will see are the places cow farmers have been getting meat implants of female hormones and pumping it into cows which remains in your steak.

 

Why do they put this in steak? Because cow farmers wanted to get more money from you meat consumers. They used female hormones to fatten up the cows to make them weigh mor (bloating), so the meat farmers could get more per pound off of you, and didn't want to tell you they've been doing this for years. If you've been eating steak, you've been ingesting pre-menopausal ladies pregnacy fluids.

 

That's why so many men who brag about eating a lot of meat, over time begin to grow a paunch stomach, fat waist, wide female like hips and pelvis, and a flappy chest. Meat eaters were found to have lower testosterone levels than vegetarians. This is because a vegetarian man has more testosterone and has not been ingesting meat and steak which contains ladies effeminizing horomones.

 

Grass-fed beef does not solve the problem. Grassfed beef also contains hormones. This is ironic since the same farmers who told you meat was manly and were putting female hormones it it, are now selling you grassfed beef as if it is guaranteed organic and steroid free, it's not. The FDA certification for grass fed beef has nothing about it being organic. Grass-fed beef can still contain hormones, even though touters of it will deny it. However you can easily check this with the FDA which confirms its not, and that is a Federal Law. You've been sold another scam.

 

Even if your grassfed beef was organic, it still contains estrogenic compounds. ALL meat when cooked, especially when barbequed, grilled, fried, contains what are called "heterocyclic amines such as PhiP" (look it up. google it). This not only acts like estrogen, it causes cancer. So all the while someone has been telling you to ingest 'grass' fed beef, it's been effeminizing you and linked to cancer. So in addition to the recently revealed Paleo Diet scam in which the paleolithic diet was found to be false, grassfed meat has now been exposed as a ruse. Not that grassfed beef was even paleo anyway, because Black Angus and Hereford cows only came into existend genetically bred 2800 years ago, during the agricultural revolution of civilization. Not from Cavemen. In the time of Cavemen, this beef didn't even exist, so beef is disqualified from being allowed in the paleo diet. You can't eat beef on a Paleo Diet. If you're on a paleolithic cavman diet you cant eat beef, hamburgers, steak, barbeque, or any cattle meat. It's not paleo. Cavemen didn't eat it. It didn't exist.

 

The Paleo Diet, Crossfit, etc have all been revealed as unscientific scam fad diets that were made to appear scientific by perpetrators such as Mark Sisson, Robb Wolfe, Loren Cordain, The Primal Diet, etc. And urged along by a known front organization revealed to be fallacious known as the Weston A Price Foundation which was found to be dispersing false nutritional information made to appear scientific but found to be flawed and factually incorrect.

 

The best sources of protein are vegetarian, and the most massive huge muscled BODYBUILDER IN THE WORLD IS A VEGETARIAN.

Taken with Celestron 1100HD and CGEM DX. Used QSI 640wsg camera with Lodestar guide camera.

 

14 shots of luminance at 1x1 bin at 10 minutes each and 9 shots each of RGB at 2x2 bin at 5 minutes each. 16 frames each of dark/flats/bias frames Processed with DeepSkyStacker and GIMP 2.6. RGB exposure was a little two long resulting in some star bloating. The 640 is a much better camera than my Canon 60Da with almost no noise in dim areas.

Yarrow

Entire plant is somewhat hairy. Grows to 2 ft high (75cm) Thin, lacy, fern-like leaves, white flowers, sometimes pink, purple or red, in flat clusters that stagger (do not radiate from same point on stem) Roots crawl. Each flower resembles a tiny daisy.

 

Dry entire plant. Used as tea for stomach problems, colds, flu, cramps, fevers, liver, kidney disorders, diabetes, toothaches, skin irritations, hemorrhages, regulate menses, stimulate bile flow, stomach ulcers, abdominal cramps, fibroid tumors, relaxes and relieves pain, abscesses, trauma, bleeding, inflammation, eases anxiety, stomach cramps, bloating, gas, bladder, infection, boils, burns, bites, diarrhea, dysentery, vasodilator, high blood pressure, cleans blood, insomnia, menstrual cramps, bleeding gums, toothache Even used as hair shampoo. Pick some and let it dry. Make tea with it. Tastes nasty but works. Astringent, so it stops internal and external bleeding. Some say yarrow tea placed on head stops hair loss. Has over a dozen anti-inflammatory and antibiotic compounds. Younger leaves near the top can be eaten raw or cooked, but safer to not eat raw but can be used as tea- the heat dissipates the toxins.

 

Eat flowers sparingly. Some people have reactions, so test first. Do not drink tea for more than 2 weeks or it can be toxic to liver. Do not consume if pregnant.

 

Can be used as insect repellant by burning or tincture.

A very good companion plant, it improves the health of plants growing nearby and enhances their essential oil content thus making them more resistant to insect attacks. Also improves soil fertility.

 

Edible Plant Guide © 2012 Markus Rothkranz

Home remedies for lactose intolerance: Lactose intolerance has many symptoms such as tummy rumbles, flatulence, diarrhea, vomiting, nausea, gas, bloating, stomach aches and other gastrointestinal problems.

 

www.homenaturalcures.com/lactose-intolerance-treatment-re...

Find various oils at Uma Oils that consists of Grapefruit Essential Oil, which helps in promoting healthy hair growth. Grapefruit Essential Oil also helps in reducing bloating and digestive problems.

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Photographed outside Uluṟu-Kata Tjuṯa National Park, Northern Territory, Australia (440 km by road southwest of Alice Springs), long. 131.04° E., lat. 25.22° S., between 23.27 and 00.00 CAST (Central Australian Standard Time)

 

* Altitude of centre of frame at time of exposures: 25°, declining to 19°

* Temperature 15° C.

* Total exposure time: 15 minutes

* 540 mm focal length telescope

* field of view: 3° wide by 2° high

* co-ordinates of centre of frame: R.A. 8 h 53 m, Dec. -42° 12'

___________________________________________

 

Description:

 

The Gum catalog is an astronomical catalog of 84 emission nebulae in the southern sky. It was made by the Australian astronomer Colin Stanley Gum (1924-1960) at Mount Stromlo Observatory using wide field photography.

 

Gum 15 (upper right) is an ionized hydrogen gas cloud located about 3,000 light years from our solar system.

 

The much larger Gum 17 (centre left), which domintaes the frame, has an uncertain distance. If the source of the excitation of the hydrogen gas (which makes it glow) is the Trumpler 10 star cluster (just to the right of and a little below centre), then the distance of the nebula is about 1,300 light years. If the source is SAO 220552 (the bright hot blue star dead centre in the nebula), then the nebula is much further away, at about 3,200 light years.

__________________________________________

 

This is the telescope and mount that I used for my astrophotography on this trip:

www.flickr.com/photos/97587627@N06/28602350028

__________________________________________

 

For a version of this photo WITHOUT LABELS, click on your screen to the LEFT of the photo, or click here:

www.flickr.com/photos/97587627@N06/43843928962

__________________________________________

 

Technical information:

 

Nikon D810a camera body on Tele Vue 101is 101 mm (4") apochromatic refracting telescope, mounted on Sky-Watcher HEQ5 equatorial mount

 

Fifteen stacked subframes - each frame:

ISO 6400; 1 minute exposure at f/5.4, 540 mm focal length, unguided (with LENR - long exposure noise reduction)

 

Subframes stacked in RegiStar;

Processed in Photoshop CS6 (curves, levels, brightness, contrast, colour balance, star bloating reduction)

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123,604 items / 856,063 views

 

en.wikipedia.org/wiki/Ginger

 

Ginger is a tuber that is consumed whole as a delicacy, medicine, or spice. It is the rhizome of the plant Zingiber officinale. It lends its name to its genus and family (Zingiberaceae). Other notable members of this plant family are turmeric, cardamom, and galangal.

 

Ginger cultivation began in South Asia and has since spread to East Africa and the Caribbean.[2] It is sometimes called root ginger to distinguish it from other things that share the name ginger

 

The English name ginger comes from the French gingembre, from medieval Latin ginginer, from Greek ζιγγίβερις zingiberis, from Pali सिन्गिभेर siṅgivera, ultimately of Dravidian origin from Tamil இஞ்ஜி inji ver (meaning root of inji). The Latin word was borrowed at an earlier date into Old English as gingifere, but the French form ultimately supplanted it. The name is ultimately derived from the Sanskrit phrase स्र्ङवॆरम् srngaveram, which means "body of a horn." The original word for ginger is from Arabic zanjabil. It was a product from Zanzibar, which spread to the length and breadth of the world by Arab merchants.

[edit] Chemistry

 

The characteristic odor and flavor of ginger is caused by a mixture of zingerone, shogaols and gingerols, volatile oils that compose one to three percent of the weight of fresh ginger. In laboratory animals, the gingerrolls increase the motility of the gastrointestinal tract and have analgesic, sedative, antipyretic and antibacterial properties.[3] Ginger oil has been shown to prevent skin cancer in mice[4] and a study at the University of Michigan demonstrated that gingerrolls can kill ovarian cancer cells.

 

Ginger contains up to three percent of a fragrant essential oil whose main constituents are sesquiterpenoids, with (-)-zingiberene as the main component. Smaller amounts of other sesquiterpenoids (β-sesquiphellandrene, bisabolene and farnesene) and a small monoterpenoid fraction (β-phelladrene, cineol, and citral) have also been identified.

 

The pungent taste of ginger is due to nonvolatile phenylpropanoid-derived compounds, particularly gingerols and shogaols, which form from gingerols when ginger is dried or cooked. Zingerone is also produced from gingerols during this process; this compound is less pungent and has a spicy-sweet aroma.[5] Ginger is also a minor chemical irritant, and because of this was used as a horse suppository by pre-World War I mounted regiments for feaguing.

 

Ginger has a sialagogue action, stimulating the production of saliva, which makes swallowing easier.

 

Young ginger rhizomes are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes. They can also be stewed in boiling water to make ginger tea, to which honey is often added; sliced orange or lemon fruit may also be added.

 

Mature ginger roots are fibrous and nearly dry. The juice from old ginger roots is extremely potent[citation needed] and is often used as a spice in Indian recipes, and is an quintessential ingredient of Chinese Cuisine, Japanese Cuisine and many South Asian cuisines for flavoring dishes such as seafood or goat meat and vegetarian cuisine.

 

Ginger acts as a useful food preservative.[6]

 

Fresh ginger can be substituted for ground ginger at a ratio of 6 to 1, although the flavors of fresh and dried ginger are somewhat different.

 

Ginger can also be made into candy. Powdered dry ginger root is typically used as a flavoring for recipes such as gingerbread, cookies, crackers and cake, ginger ale, and ginger beer.

 

Fresh ginger may be peeled before being eaten. For storage, the ginger can be placed in a plastic bag and refrigerated or frozen for longer-term storage.

[edit] Regional use

 

In India, ginger is called Aadrak in Hindi, Punjabi and Urdu, Aadi in Bhojpuri, Aada in Bengali, Adu in Gujarati, Hashi Shunti in the Kannada , Allam (అల్లం) in Telugu, Inji in Tamil and Malayalam, Alay in Marathi, and Aduwa in Nepali, in somaliland,ginger is called Sinjibil In Arabic is also called Zangabeel, its served in coffee shops in Egypt. Fresh ginger is one of the main spices used for making pulse and lentil curries and other vegetable preparations. It is used fresh to spice tea especially in winter. Ginger powder is also used in certain food preparations particularly for pregnant or nursing women, the most popular one being Katlu which is a mixture of gum resin, ghee, nuts, and sugar.

 

In South India, ginger is used in the production of a candy called Inji-murappa meaning ginger candy in Tamil. This candy is mostly sold by vendors to bus passengers in bus stops and in small tea shops as a locally produced item. Candied or crystallised ginger (ginger cured with sugar) is also common. Additionally, in Tamil Nadu, especially in the Tanjore belt, a variety of ginger which is less spicy (also known as mango ginger because of the raw mango-like flavor it renders) is used when tender to make fresh pickle with the combination of lemon juice or vinegar, salt, and tender green chili peppers. This kind of pickle was generally made before the invention of refrigeration and stored for a maximum of 4–5 days. The pickle gains a mature flavor when the juices cook the ginger over the first day. Ginger is also added as a flavoring in tea. Dried ginger (sukku சுக்கு) is used in tea or coffee and also in siddha medicine.

 

In Bangladesh, ginger is called Aadha and is finely chopped or ground into a paste to use as a base for chicken and meat dishes alongside onion and garlic.

 

In Burma, ginger is called gyin. It is widely used in cooking and as a main ingredient in traditional medicines. It is also consumed as a salad dish called gyin-thot, which consists of shredded ginger preserved in oil, and a variety of nuts and seeds.

 

In Indonesia a beverage called Wedang Jahe is made from ginger and palm sugar. Indonesians also use ground ginger root, called jahe as a common ingredient in local recipes.

 

In Nepal, ginger is called "Aduwa" and is widely grown and used throughout the country as a spice for vegetables, used medically to treat cold and also sometimes used to flavor tea.

 

In Vietnam, the fresh leaves finely chopped can also be added to shrimp-and-yam soup (canh khoai mỡ) as a top garnish and spice to add a much subtler flavor of ginger than the chopped root.

 

In China, sliced or whole ginger root is often paired with savory dishes such as fish and chopped ginger root is commonly paired with meat, when it is cooked. However, candied ginger is sometimes a component of Chinese candy boxes, and a herbal tea can also be prepared from ginger.

 

In Japan, ginger is pickled to make beni shoga and gari or grated and used raw on tofu or noodles. It is also made into a candy called shoga no satozuke.

 

In the traditional Korean kimchi, ginger is finely minced and added to the ingredients of the spicy paste just before the fermenting process.

 

In Western cuisine, ginger is traditionally used mainly in sweet foods such as ginger ale, gingerbread, ginger snaps, parkin, ginger biscuits and speculaas. A ginger-flavored liqueur called Canton is produced in Jarnac, France. Green ginger wine is a ginger flavored wine produced in the United Kingdom, traditionally sold in a green glass bottle. Ginger is also used as a spice added to hot coffee and tea.

 

In the Caribbean, ginger is a popular spice for cooking, and making drinks such as sorrel, a seasonal drink made during the Christmas season. Jamaicans make ginger beer both as a carbonated beverage and also fresh in their homes. Ginger tea is often made from fresh ginger, as well as the famous regional specialty Jamaican Ginger Cake.

 

On the island of Corfu, Greece, a traditional drink called τσιτσιμπύρα (tsitsimpira), a type of ginger beer, is made. The people of Corfu and the rest of the Ionian islands picked up the drink from the British, during the period of the United States of the Ionian Islands.

 

In Arabic, ginger is called zanjabil and in some parts of the Middle East ginger powder is used as a spice for coffee.

 

In the Ivory Coast, ginger is ground and mixed with orange, pineapple and lemon to produce a juice called Nyamanku.

[edit] Medicinal use

 

The medical form of ginger historically was called Jamaica ginger; it was classified as a stimulant and carminative, and used frequently for dyspepsia and colic. It was also frequently employed to disguise the taste of medicines. Ginger is on the FDA's "generally recognized as safe" list, though it does interact with some medications, including warfarin. Ginger is contraindicated in people suffering from gallstones as it promotes the production of bile.[7] Ginger may also decrease pain from arthritis, though studies have been inconsistent, and may have blood thinning and cholesterol lowering properties that may make it useful for treating heart disease.[8]

[edit] Diarrhea

 

Ginger compounds are active against a form of diarrhea which is the leading cause of infant death in developing countries. Zingerone is likely to be the active constituent against enterotoxigenic Escherichia coli heat-labile enterotoxin-induced diarrhea.[9]

[edit] Nausea

 

Ginger has been found effective in multiple studies for treating nausea caused by seasickness, morning sickness and chemotherapy,[10] though ginger was not found superior over a placebo for pre-emptively treating post-operative nausea. Ginger is a safe remedy for nausea relief during pregnancy.[11] Ginger as a remedy for motion sickness is still a debated issue. The television program Mythbusters performed an experiment using one of their staff who suffered from severe motion sickness. The staff member was placed in a moving device which, without treatment, produced severe nausea. Multiple treatments were administered. None, with the exception of the ginger and the two most common drugs, were successful. The staff member preferred the ginger due to lack of side effects. Several studies over the last 20 years were inconclusive with some studies in favor of the herb and some not.[12][13] A common thread in these studies is the lack of sufficient participants to yield statistical proof. Another issue is the lack of a known chemical pathway for the supposed relief.

[edit] Folk medicine

 

A variety of uses are suggested for ginger. Tea brewed from ginger is a folk remedy for colds. Three to four leaves of Tulsi taken along with a piece of ginger on an empty stomach is considered an effective cure for congestion, cough and cold.[citation needed] Ginger ale and ginger beer have been recommended as stomach settlers for generations in countries where the beverages are made, and ginger water was commonly used to avoid heat cramps in the United States. In China, "ginger eggs" (scrambled eggs with finely diced ginger root) is a common home remedy for coughing[citation needed] The Chinese also make a kind of dried ginger candy that is fermented in plum juice and sugared which is also commonly consumed to suppress coughing. Ginger has also been historically used to treat inflammation, which several scientific studies support, though one arthritis trial showed ginger to be no better than a placebo or ibuprofen for treatment of osteoarthritis.[8] Research on rats suggests that ginger may be useful for treating diabetes.[14][

 

In the West, powdered dried ginger root is made into capsules and sold in pharmacies for medicinal use.

 

* In Burma, ginger and a local sweetener made from palm tree juice (Htan nyat) are boiled together and taken to prevent the flu.

* In China, ginger is included in several traditional preparations. A drink made with sliced ginger cooked in water with brown sugar or a cola is used as a folk medicine for the common cold.[16]

* In Congo, ginger is crushed and mixed with mango tree sap to make tangawisi juice, which is considered a panacea.

* In India, ginger is applied as a paste to the temples to relieve headache and consumed when suffering from the common cold, people use ginger for making tea, in food etc.

* In Indonesia, ginger ("Jahe" in Indonesian) is used as a herbal preparation to reduce fatigue, reducing "winds" in the blood, prevent and cure rheumatism and controlling poor dietary habits.

* In the Philippines a traditional health drink called "salabat" is made for breakfast by boiling chopped ginger and adding sugar; it is considered good for a sore throat.

* In the United States, ginger is used to prevent motion and morning sickness. It is recognized as safe by the Food and Drug Administration and is sold as an unregulated dietary supplement.

 

[edit] Reactions

 

Allergic reactions to ginger generally result in a rash, and although generally recognized as safe, ginger can cause heartburn, bloating, gas, belching and nausea, particularly if taken in powdered form. Unchewed fresh ginger may result in intestinal blockage, and individuals who have had ulcers, inflammatory bowel disease or blocked intestines may react badly to large quantities of fresh ginger.[17] Ginger can also adversely affect individuals with gallstones.[8][17] There are also suggestions that ginger may affect blood pressure, clotting, and heart rhythms.[17]

 

Ginger produces clusters of white and pink flower buds that bloom into yellow flowers. Because of its aesthetic appeal and the adaptation of the plant to warm climates, ginger is often used as landscaping around subtropical homes. It is a perennial reed-like plant with annual leafy stems, about a meter (3 to 4 feet) tall.

 

Traditionally, the root is gathered when the stalk withers; it is immediately scalded, or washed and scraped, in order to kill it and prevent sprouting.

For those with cooled cameras:

 

To make a LONG story short, once I fine tuned my SCT spacing giving me a much finer focus, I started seeing almost double stars (right side of image). After a LONG thread and some great detective work on Cloudy Nights, it was..... The camera cooling fan! A resonant vibration was causing the distortion. Fan off (left), beautiful pinpoint stars. The star bloating of bad spacing for the sensor was masking the problem.

 

The solution? Spacers to isolate the fan and/or replacing the fan completely. Check on Cloudy Nights for various options. The problem seems to be more common that I would have thought, especially as the focal length goes up.

 

BTW, the left and right panels are the same scale and the frame here is minimally cropped (about a 1/3 off each side), so the distortion is rather obvious. Tip offs: Its across the whole field evenly and remains the same regardless of exposure. It appears in your imaging camera AND your OAG.

 

Even if its not this obvious, I do wonder how much impact these fans are having for most people. Mine had no obvious malfunction. It wasn't like the camera was buzzing.

Who does not know this herb and especially its taste, which gives you the feeling of freshness drink?

Herb teas used both in case of stomach pain or diarrhea.

The scientific name is - MENTHA PIPERITA.

Peppermint grows in gardens and in mountainous areas.

Plant reaches a height of 30-80 cm in bushes.

Blooms in June-July.

Peppermint contains essential oils (menthol) and tannins.

It collects only the shaded areas.

From mint leaves are used.

Peppermint-natural treatments

The Egyptians used it to fight cramps, ancient Greek women face rubbed with fresh leaves of mint to smell nice and to have healthy skin.

The oil extracted from mint leaves is used since antiquity to relieve headaches.

Tea is soothing classic abdominal colic and colic gallbladder.

It is used to treat stomach and intestines.

Just in liver diseases, treatment with mint tea is very effective.

Peppermint has an astringent and combat inflammation, has a constipating effect, which is why give in cases of diarrhea.

Help in cases of: bloating, nausea, vomiting, abdominal pain.

Relieves pain uterus.

It has a refreshing effect on the nervous system and circulatory ... read more ...

 

Tanya and I were up at 4:45 a.m. on Thursday, September 23rd. She fixed us a fabulous breakfast of oatmeal with chia, flax, bananas, and walnuts, which was very filling, leaving me satisfied for hours. We were up that early because our Continental flight from Toronto Pearson Airport was scheduled at 11:15 a.m. This meant getting to the airport 3 hours ahead, which necessitated catching a 6:30 a.m. airport shuttle from Kitchener... which I thought was supposed to be at 6:00, so we got up half an hour earlier than we needed to. Oh well, no matter, we were both too keyed up to sleep any longer anyway.

 

On the shuttle we chatted with the only other passenger, a handsome younger man who was also flying to New York (though on a different flight); he was returning home after spending some time at RIM, who had purchased the software company he works for. (For all I know he owned the company and was now a millionaire.) Traffic wasn't too bad, and we got to the airport pretty much on schedule.

 

Check-in at the airline took no time at all -- there was no one in line. Going through customs and security only took about 45 minutes altogether, and went off without a hitch. (After taking off her boots, Tanya rolled down her socks that were printed with "Bitch" to avoid offending security personnel.) Unfortunately, our flight was delayed 45 minutes... so there was a lot of waiting around. We passed by a café on our way to our gate and I found myself unable to resist getting a chocolate croissant, which I then regretted as soon as I bit into it, as it was pretty stale. An hour later, when I went to the washroom, I discovered that my period was starting, which explained the irresistibility of the chocolate, not to mention the bloating. (Grr. Nice timing.) I bought a little package of 18 pads and some Visine for my dry eyes at the airport tuck shop... paying over $10 for the privilege. Sheesh. Given the delay, I also had some time to check out the duty-free shop, and ended up buying a cute red and white Roots watch that matched my wardrobe for the weekend, as I was getting annoyed pulling out my Blackberry every time I wanted to check the time.

 

When we finally boarded the airplane, we found ourselves at the very back of the 80-seater Dash 8 Q400. The one advantage to this placement was that there was no one behind us who could cut in front to disembark. Oh, and we were right next to the emergency doors if we needed them. We could also listen to the flight attendants, which was kind of entertaining. Otherwise, I would not recommend those seats, as they do not recline, and you get served last from the beverage cart (no in-flight meal on such a short hop, only 1:10 hours or so). I pulled out my knitting -- a red cashmere scarf, on plastic circulars to avoid getting into trouble with security -- and was able to finish a couple repeats of my pattern while we were in flight. The flight attendant told me my project was "beautiful," which made me feel very warmly toward her.

 

Once we landed in Newark, we caught the express bus to Manhattan, which I had purchased tickets for in advance online. (We could have taken the Airtrain, but the bus won because of the online ticketing.) Only $25 return per person, very reasonable and convenient, as the buses leave every 15 minutes. The bus dropped us off at Bryant Park, which I had not seen on my previous trip to New York in 1999; what a lovely place, the way the sunlight filtered through the leaves of the trees, I should have taken a picture. We walked over to Times Square, found the subway station, and made our way to our B&B.

 

We stayed at www.michellebedandbreakfast.com in Harlem, in a 2-bedroom apartment on a beautiful residential street lined with trees, five blocks from the subway station. This allowed us to cook ourselves breakfast every morning, which was very handy. The apartment was cute, clean, and had all the necessities. Tanya, bless her paranoid heart, checked the beds for evidence of bedbugs and found none. (That's one advantage of staying in a building where the owner is in residence -- definitely in her best interests to keep bedbugs out!) Michelle was very welcoming; she is from France and mostly caters to French tourists, but her English is excellent and I would not hesitate to recommend her B&B and apartments to anyone visiting New York, whether or not they speak French.

23.02.2010

 

...the old man is snoring! (something I wouldn't have minded doing today).

 

Today was surprisingly better than yesterday. I didn't feel like I was at the bottom of a deep dark pit at all, only a small little mud hole. I like mud. Mind you this up and down thing isn't too healthy.

 

Early on in the day I spotted a sofafree, half a block from home. The day could only get better after that right?

 

My first experience with Social Security wasn't bad either (thank you lucky sofafree!). Waited only 20 minutes and was helped by a lovely older lady.

 

I didn't even mind walking in the rain and cold, which got me a very nice photo for the day. At least I think so.

 

Things are getting better. :)

Cactus🌵 in cyclone cls4

dripping and bloating on canvas

Medium #watercolor

 

#mauritius #cyclone #2022illustration #doodle #watercolor #watercolour #impressionist #green #eco #ecoworld #people #netgeo #netgeotravel #cactus #abstract #artsy #watercolordaily #winsorandnewton #canvas

www.yourhealth-food.com/2021/05/15-ways-to-get-rid-of-blo...

Lisette's favorite moments are when we sing to her, "You are my sunshine." Fri. she suddenly bloated, and was rushed to the vet by a quick thinking family member. The vet was pretty sure she would not make it as she was in extreme distress, and is 14.5 yrs. old and would not have survived surgery, which is usually needed for bloat. The vet did do a stomach lavage. Lisette fought hard to live and is still with us and is recovering. So Fri. I was praying and singing, "Please don't take my sunshine away." I am treasuring whatever quality time we have with her. She is so happy and grateful to be alive. Old dogs are wise and know a lot. We are now glued to each other's side. She wasn't thrilled to walk outside for this picture, having limited energy, but she did yesterday. Today she's even better.

 

Taken 2/1/14, uploaded 2/2/14, ar72 CETC SF untitled-0900-Edit.tif-

 

m.youtube.com/watch?v=ziwQcF1AiyQ

 

I never thought that I would be writing this for at least several more years. Today after many hours of fighting for his life, we lost our "Turk". He was just 4 yrs 8 months but became very ill vomiting during the night, he was bloating. He came through surgery okay this morning but never awoke. He had a heartbeat but wasn't breathing on his own. Between me and a tech. we kept breathing for him.Thinking a transfusion would help, he lost alot of blood in surgery, we brought Meadow over to see if she would be a match. She was and we used her to try to save him but an hour after the transfusion he gave up and his heart stopped. We are heart broken. Turk was our first flattie. He was not a good performance dog but was a great family dog. He always had a toy in his mouth but quick to drop it to give you a lick. We were very lucky that Turk was an extremely welll behaved boy. He never destroyed anything,even when the kids left toys lying around. I don't know what else to say. It's been a long painful day and all we have are memories now. The kids are having a hard time with this and to be honest, so am I. There is a storm coming and I can't help thinking how much he hated thunderstorms.

We love you "Turbo" Rest in Peace

Light-Foot's Make My Day CGC RN

Nov.13, 2002-July 27, 2007

(this is one of my favorite pictures of Turk-he was about 6 mos. old. It took me about a half hour to get the tennis racket back!)

Rosewater or you can even call it as the magic potion. This magical liquid is derived from fresh and fragrant roses through the process of distillation. You can find rosewater anyway nearby you. The general stores and cosmetic shops are filled with it. Or even you can prepare in your own kitchen. It is a magic potion in all sense, you will be amazed to know that rosewater has innumerable benefits and uses. Here are the amazing top10 among them. Number 10 Reduces blood pressure level it is scientifically proven that rosewater can reduce the blood pressure level and even of stress hormone cortisol. The aroma of rose is an instant mood enhancer. You can find an immediate change in yourself after you have sprayed few drops of rose water on your face. It reduces anxiety and enhances emotional well-being. Number 9 Revitalize hair growth now you don’t have to worry about your hair anymore. Rosewater helps in strengthening the roots, revitalizes scalp and promotes hair growth. It even keeps your scalp to be cool and fresh. You can use it as a nature hair spray as it does not contain harmful chemicals in it. Dilute your shampoo and conditioner using rosewater and feel the change after the first wash. Rosewater even reduces dandruff. Number 8 Helps to get rid of bad breath tired shewing gums to get rid of bad breath? Here is the solution to it. You can now replace your shewing gums and breath freshener with rosewater. Spraying few drops of rosewater and this will help you to get rid of bad breath instantly. You can even drink rosewater for a better result. Drinking rosewater regularly will help reducing inflammation in gums too. Number 7 Say goodbye to acne take 1 tablespoon of lemon and 1 tablespoon of rosewater, apply it on the acne area then wait for 30 minutes. Wash it with fresh cold water and feel the change. rosewater has anti-inflammatory properties, that helps in reducing acne and even any irritation on the skin. You can apply rosewater directly on the face with the help of cotton pads. Number 6 Relief from digestion trouble if you are disturbed with the problem of indigestion then don’t worry. From Cleopatra to Michelangelo everyone had this problem in common. Drink a glass full of chilled rosewater every day to get rid of indigestion and bloating problem. I know it sounds unrealistic but it really works. Rosewater purifies the body and thanks to the flavonoids, tannins, and other essential vitamins it contains. Number 5 Aromatherapy throughout the history, roses have been used for aromatherapy. They are still used in the spas for the purpose of relaxation and peaceful environment. Mostly rosewater and glycerin is use for massage, that helps in lifting the mood and even reduces the stress of body and mind. Number 4 Sooths sunburn you can use rosewater as after sun body spray. All you need to do is crush 10 to 15 basil leaves and add it to 200ml of rosewater. Store this in liquid spray bottle and refrigerate it. Spray it on your body to sooth sun burn and heal red and itchy skin. Number 3 Remedy for frizzy hair you can now get rid of your dry and frizzy hair. All you have to do is add equal portion of rosewater and glycerin , apply this on your scalp, keep it for 45 minutes and then wash off with shampoo. This will give your locks a bright shine and reduces the fizziness. Number 2 Removes excess oil we all understand the problem of oily skin and how disturbing the feeling is. rosewater helps in maintaining the pH balance of skin and controls it from being excess oily. It is cleanser and helps in removing dirt and excess oil from the pores. Rosewater even hydrates the skin and moisturizes it. Number 1 Reduces irritation after shaving now you don’t have to spend your money on expensive after shave lotion. You can now directly apply rosewater on your skin after shaving. You can even apply it on the wounds and it will help in quick healing. youtu.be/ld_NY-XrPEM

Ginger (Zingiber officinale) is a flowering plant whose rhizome, ginger root or simply ginger, is widely used as a spice or a folk medicine.

 

It is a herbaceous perennial which grows annual stems about a meter tall bearing narrow green leaves and yellow flowers. Ginger is in the family Zingiberaceae, to which also belong turmeric (Curcuma longa), cardamom (Elettaria cardamomum), and galangal. Ginger originated in the tropical rainforest in Southern Asia. Although ginger no longer grows wild, it is thought to have originated on the Indian subcontinent because the ginger plants grown in India show the largest amount of genetic variation. Ginger was exported to Europe via India in the first century AD as a result of the lucrative spice trade and was used extensively by the Romans.

 

The distantly related dicots in the genus Asarum are commonly called wild ginger because of their similar taste.

 

ETYMOLOGY

The origin of "ginger" is from the mid-14th century, from Old English gingifer, from Medieval Latin gingiber, from Latin zingiberi, from Greek zingiberis, from Prakrit (Middle Indic) singabera, from Sanskrit srngaveram, from srngam "horn" + vera- "body", from the shape of its root. But this may be Sanskrit folk etymology, and the word may be from an ancient Dravidian name that also produced the Tamil and Malayalam name for the spice, inchi-ver, from inchi "root." cf. gin (v.). The word probably was readopted in Middle English from Old French gingibre (modern French gingembre).

 

HORTICULTURE

Ginger produces clusters of white and pink flower buds that bloom into yellow flowers. Because of its aesthetic appeal and the adaptation of the plant to warm climates, it is often used as landscaping around subtropical homes. It is a perennial reed-like plant with annual leafy stems, about a meter (3 to 4 feet) tall. Traditionally, the rhizome is gathered when the stalk withers; it is immediately scalded, or washed and scraped, to kill it and prevent sprouting. The fragrant perisperm of the Zingiberaceae is used as sweetmeats by Bantu, and also as a condiment and sialagogue.

 

USES

Ginger produces a hot, fragrant kitchen spice.[6] Young ginger rhizomes are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or cooked as an ingredient in many dishes. They can be steeped in boiling water to make ginger tisane, to which honey is often added; sliced orange or lemon fruit may be added. Ginger can be made into candy, or ginger wine, which has been made commercially since 1740.

 

Mature ginger rhizomes are fibrous and nearly dry. The juice from ginger roots is often used as a seasoning in Indian recipes and is a common ingredient of Chinese, Korean, Japanese, Vietnamese, and many South Asian cuisines for flavoring dishes such as seafood, meat, and vegetarian dishes.

 

Fresh ginger can be substituted for ground ginger at a ratio of six to one, although the flavors of fresh and dried ginger are somewhat different. Powdered dry ginger root is typically used as a flavoring for recipes such as gingerbread, cookies, crackers and cakes, ginger ale, and ginger beer.

 

Candied ginger, or crystallized ginger, is the root cooked in sugar until soft, and is a type of confectionery.

 

Fresh ginger may be peeled before eating. For longer-term storage, the ginger can be placed in a plastic bag and refrigerated or frozen.

 

REGIONAL USES

In Indian cuisine, ginger is a key ingredient, especially in thicker gravies, as well as in many other dishes, both vegetarian and meat-based. Ginger also has a role in traditional Ayurvedic medicine. It is an ingredient in traditional Indian drinks, both cold and hot, including spiced masala chai. Fresh ginger is one of the main spices used for making pulse and lentil curries and other vegetable preparations. Fresh ginger together with peeled garlic cloves is crushed or ground to form ginger garlic masala. Fresh, as well as dried, ginger is used to spice tea and coffee, especially in winter. In south India, "sambharam" is a summer yogurt drink made with ginger as a key ingredient, along with green chillies, salt and curry leaves. Ginger powder is used in food preparations intended primarily for pregnant or nursing women, the most popular one being katlu, which is a mixture of gum resin, ghee, nuts, and sugar. Ginger is also consumed in candied and pickled form.

 

In Japan, ginger is pickled to make beni shoga and gari or grated and used raw on tofu or noodles. It is made into a candy called shoga no sato zuke. In the traditional Korean kimchi, ginger is either finely minced or just juiced to avoid the fibrous texture and added to the ingredients of the spicy paste just before the fermenting process.

 

In Burma, ginger is called gyin. It is widely used in cooking and as a main ingredient in traditional medicines. It is consumed as a salad dish called gyin-thot, which consists of shredded ginger preserved in oil, with a variety of nuts and seeds.

 

In Thailand' where it is called ขิง khing, it is used to make a ginger garlic paste in cooking.

 

In Indonesia, a beverage called wedang jahe is made from ginger and palm sugar. Indonesians also use ground ginger root, called jahe, as a common ingredient in local recipes.

 

In Malaysia, ginger is called halia and used in many kinds of dishes, especially soups.

 

Called luya in the Philippines, ginger is a common ingredient in local dishes and is brewed as a tea called salabat.

 

In Vietnam, the fresh leaves, finely chopped, can be added to shrimp-and-yam soup (canh khoai mỡ) as a top garnish and spice to add a much subtler flavor of ginger than the chopped root.

 

In China, sliced or whole ginger root is often paired with savory dishes such as fish, and chopped ginger root is commonly paired with meat, when it is cooked. Candied ginger is sometimes a component of Chinese candy boxes, and a herbal tea can be prepared from ginger.

 

In the Caribbean, ginger is a popular spice for cooking and for making drinks such as sorrel, a drink made during the Christmas season. Jamaicans make ginger beer both as a carbonated beverage and also fresh in their homes. Ginger tea is often made from fresh ginger, as well as the famous regional specialty Jamaican ginger cake.

 

On the island of Corfu, Greece, a traditional drink called τσιτσιμπύρα (tsitsibira), a type of ginger beer, is made. The people of Corfu and the rest of the Ionian islands adopted the drink from the British, during the period of the United States of the Ionian Islands.

 

In Arabic, ginger is called zanjabil and in some parts of the Middle East, gingayu (生姜湯). The Hebrew name for the spice, zangevil, is a variation on the name.

 

In Western cuisine, ginger is traditionally used mainly in sweet foods such as ginger ale, gingerbread, ginger snaps, parkin, ginger biscuits, and speculaas. A ginger-flavored liqueur called Canton is produced in Jarnac, France. Ginger wine is a ginger-flavored wine produced in the United Kingdom, traditionally sold in a green glass bottle. Ginger is also used as a spice added to hot coffee and tea.

 

SIMILAR INGREDIENTS

Myoga (Zingiber mioga 'Roscoe') appears in Japanese cuisine; the flower buds are the part eaten.

 

Another plant in the Zingiberaceae family, galangal, is used for similar purposes as ginger in Thai cuisine. Galangal is also called Thai ginger, fingerroot (Boesenbergia rotunda), Chinese ginger, or the Thai krachai.

 

A dicotyledonous native species of eastern North America, Asarum canadense, is also known as "wild ginger", and its root has similar aromatic properties, but it is not related to true ginger. The plant contains aristolochic acid, a carcinogenic compound.[9] The United States Food and Drug Administration warns that consumption of aristolochic acid-containing products is associated with "permanent kidney damage, sometimes resulting in kidney failure that has required kidney dialysis or kidney transplantation. In addition, some patients have developed certain types of cancers, most often occurring in the urinary tract."

 

PRODUCTION

In 2013, with a global production of 2.1 million tonnes of ginger, India accounted for 33%, followed by China (19%), Nepal, Indonesia, and Nigeria.

 

NUTRITIOAL INFORMATION

In 100 grams, ground dried ginger (10% water) provides numerous essential nutrients in high content, particularly the dietary mineral manganese as a multiple of its Daily Value (DV, table). In a typical spice serving amount of one US tablespoon or 5 g, however, ginger powder provides negligible content of essential nutrients, with the exception of manganese present as 79% of DV (USDA database).

 

Due to its higher content of water (80%), raw ginger root has lower overall nutrient content when expressed per 100 grams.

 

COMPOSITION AND SAFETY

If consumed in reasonable quantities, ginger has few negative side effects. It is on the FDA's "generally recognized as safe" list, though it does interact with some medications, including the anticoagulant drug warfarin and the cardiovascular drug, nifedipine.

 

Products of Chinese origin found in Taiwan contained ginger contaminated with diisobutyl phthalate, causing some 80,000 nutritional supplement capsules made with imported ginger powder to be seized by the Public Health Department of Taiwan in June 2011.

 

CHEMISTRY

The characteristic fragrance and flavor of ginger result from volatile oils that compose 1-3% of the weight of fresh ginger, primarily consisting of zingerone, shogaols and gingerols with [6]-gingerol (1-[4'-hydroxy-3'-methoxyphenyl]-5-hydroxy-3-decanone) as the major pungent compound. Zingerone is produced from gingerols during drying, having lower pungency and a spicy-sweet aroma.

 

BIOLOG'ICAL EFFECTS

Ginger has a sialagogue action, stimulating the production of saliva, which makes swallowing easier.

 

Ginger is a minor chemical irritant and, because of this, was used as a horse suppository by pre-World War I mounted regiments for gingering.

 

MEDICINAL USE AND RESEARCH

Oral or topical uses of ginger to treat various disorders, such as nausea or arthritis pain, are under research, but no conclusions are possible from these studies about its effectiveness or safety in long-term use.

 

In limited studies, ginger was found to be more effective than placebo for treating nausea caused by seasickness, morning sickness, and chemotherapy, although it was not found superior to placebo for treating postoperative nausea. Studies have found no clear evidence of harm from taking ginger during pregnancy, though its safety has not been established.

 

Allergic reactions to ginger generally result in a rash. Although generally recognized as safe, ginger can cause heartburn and other side effects, particularly if taken in powdered form. Unchewed fresh ginger may result in intestinal blockage, and individuals who have had ulcers, inflammatory bowel disease, or blocked intestines may react badly to large quantities of fresh ginger. It can also adversely affect individuals with gallstones and may interfere with the effects of anticoagulants, such as warfarin or aspirin.

 

Studies are inconclusive about the effects of using ginger for nausea or pain associated with various ailments. Side effects, mostly associated with consuming powdered ginger, are gas, bloating, heartburn, and nausea.

 

Ginger powder may be effective for primary dysmenorrhea.

Cultivars, preparation, and folk medicine

 

Ginger properties depend on a number of factors, such as cultivar, plant segment, and preparation method (dried or cooked). Examples:

 

One traditional medical form of ginger historically called "Jamaica ginger" was classified as a stimulant and carminative, and used frequently for dyspepsia, gastroparesis, slow gut motility symptoms, constipation, or colic.

Kampo Shokyo, Z. officinale, var. rubens, dried

Kampo Kankyo, Z. officinale, var. rubens, steamed and dried

Jamu Red ginger, Z. officinale, var. rubra

Shoga, Z. officinale, var. rubens

White ginger, Z. officinale, var. amarum

 

WIKIPEDIA

14 x 7-min ISO 1600 autoguided exposures; astro-modified Canon 600D and Sky-Watcher ED 80mm f/6.25 telescope.

Frames stacked in Deep Sky Stacker software. Result post-processed to increase contrast, reduce noise and remove background colour gradients caused by stray light.

 

Feb 2024 update: Starnet++ software used to temporarily separate the stars and nebulae and prevent the stars bloating when nebula contrast is stretched.

The association of the clove with human society is old indeed. The ancient Chinese Han dynasty - lasting from 207 B.C. to A.D. 220, gives us our first clue to the uses of the fragrant clove. Chinese physicians of that era wrote that the court visitors to the emperor were required to hold cloves in their mouths, while they addressed the emperor, it would be reasonable to believe that this was to save the ruler from the bad breath of the visitors. The clove is a pungent and aromatic floral bud, and its use as a spice reached Europe around the 4th century A.D., when commercial trading really started with the Arabs who in turn acquired these dried and fragrant buds from the cultures to the east in Asia. The spice trade leading to great competition among European seafaring nations would also include trade in cloves, regarded as a precious spice aside from other equally prized spices such as peppers.

 

Two major naval European powers in the 17th and 18th centuries, namely the Dutch and the Portuguese were involved in a long tussle over competition for cloves; this trade war was one of the many that would be fought by different Europeans colonizers involving spices. The Spice Islands, or more properly the Moluccas in present day Indonesia are the original lands from which the clove tree originated. The clove plant is native to many of the Moluccas islands beside other south eastern Asian islands. One of the ways in which the Dutch eventually gained a complete monopoly on the trade in cloves was by the destruction of every viable clove tree population in all the islands, saving only the Dutch colonized island of Ambon on which vast acreage was devoted to clove plantations, the Dutch benefited from controlling much of the South east Asian islands. This monopoly of the Dutch lasted till the 19th century, when the plant was cultivated in many different places with a tropical climate around the world; the Dutch monopoly of the spice was broken when the French managed to cultivate the tree on their colonized islands in Asia - such plantations would soon dot the colonized world and prove to be another way in which European power was maintained. As cloves were grown in different geographical regions, other areas of the world also began to produce huge quantities of the spice, the island of Zanzibar, which belong to present day Tanzania, in eastern Africa has been a major producer of cloves for many decades now - in fact, this exported plant grows so well in Zanzibar that the moniker given to the island of Zanzibar is “island of cloves”. Tropical belt countries which are also major production centers for the clove the Caribbean island of Jamaica, the south Asian island of Sri Lanka, and the countries of Malaysia and of course, Indonesia, including the Moluccas. Roughly half the commercial supply of cloves in the world is consumed by the Indonesians, this spice is even smoked in the country - cloves are mixed with tobacco to produce a special cigarette, which is a ubiquitous sight in Indonesia.

 

Morphologically, the clove tree has a pyramidal shape. It is a pretty and broad leaved evergreen plant growing only in tropical climes. The clove tree when fully grown can often go up to thirty or forty feet in height. The characteristic strong aromatic fragrance produced by the living tree is mainly from as a result of the glands dotting the smooth and shiny leaves. Though rarely permitted to bloom in a plantation, the most fragrant part of the tree are the tiny yellow flowers, which grow in loose clusters at the tips of the branches - the spice is made only from the plucked floral buds. The clove buds are an initial pink in color as they grow out, however, they turn a fiery red color at the base over a period of time - this is the point at which they are plucked to be sun dried and turned in to the deep reddish brown and familiar spice called cloves. The majority of pharmacists and all the gourmet chefs across the world are familiar with the sweet and delicious smelling dried floral buds - cloves is one of the most important spices around.

 

The major part of the world’s consumption of the clove spice is in the home kitchens, the domestic consumption of this spice makes up the largest chunk of the demand for cloves. However, commercial uses of the clove for the production of clove oil also form a large percentage of the world’s clove produce. Processing plants, extract clove oil by subjecting the small, and hard buds to distillation - the clove oil is also used in cuisine as well as in medicine. The medicinal abilities and the culinary uses of the clove depend to a great extent on the nature of the essential oil present in the plant; the oil is a complex of organic chemicals such as eugenol and eugenyl acetate - these two compounds being the major active constituents of the spice. Dentists make use of the clove oil during post extraction treatment as well as in dental fillings and in making cements. Soaps, lotions and toothpastes as well as different topical products make wide use of the clove to impart a warm and pungent smell to the product.

 

PARTS USED

Flower buds.

 

USES

Since very ancient times, cultures in south eastern Asia have been using cloves for the preparation of many herbal remedies; tradition in these parts holds the cloves as almost a panacea for many illnesses. The tradition of using cloves in remedies goes back thousand of years in these parts of the world.

 

The folk and traditional medicine of many Asian cultures gave a high value to the clove, the herb is believed to have strong antiseptic and analgesic qualities, and it is treated as an herbal anodyne for all manner of illnesses in many cultures around the world. The clove oil especially has been used by traditional folk healers down the ages, as well as by modern pharmacists and dentists in alleviating the symptoms associated with toothache and dental decay. Clove herbal tea is another remedy which is recorded in the herbal literature of many Asian cultures, this tea is seen as a cure for problems such as nausea and as an aid to eliminating excess gas in the stomach and the intestines, and the clove herbal tea is prepared by boiling and steeping the dried clove buds in water. Disorders such as diarrhea and a hernia are treated in the Chinese system of medicine by giving the patient clove oil. All pathogenic fungi and other troublesome fungal infections such as athlete's foot can be treated using the tincture of clove oil, which is strongly fungicidal.

 

Some types of viral infections can be treated by the potent and effective antiseptic ability possessed by the cloves; the plant is also strongly bactericidal. The cloves are often used in the treatment of all sorts of diseases caused by infections -thus in tropical areas of Asia the clove is used extensively as a remedy for treating a water borne disease such as cholera and insect borne diseases such as malaria, it is used in the treatment of tuberculosis, as well as in ridding the body of external disease caused by parasites such as scabies.

 

Cloves can also be used to alleviate very uncomfortable symptoms in the digestive system, including excess abdominal gas, problems such as colic, and bloating in the abdominal region. Muscle spasms can be relieved if the cloves are applied as a topical ointment, at the same time, the anti-spasmodic action of the clove also aids in the alleviation of coughs and other problems of the respiratory system.

 

The stimulating property of the cloves has made it famous as an aphrodisiac in the west as well as in India. The clove is believed to aid in stimulating the body as well as the mind by boosting a flagging memory. In some Asian cultures, women about to go into labor are sometimes given the cloves to prepare them for the rigors and physical demands of a child birth, it is believed that the uterine muscle contractions during labor are strengthened and stimulated by the cloves.

 

The remedy made from cloves is also used in the treatment of acne, in treating the symptoms of bell's palsy, in the treatment of skin ulcers, various types of sores, and styes affecting the eyes - in addition to many other uses already mentioned. Cloves have a potent odor and is a very good insecticide, repelling both mosquitoes and other insects such as moths. In the Moluccas, a natural insect repellent is traditionally made by studding the skin of oranges with cloves; this is kept in different areas of the house to ward off insects.

 

The western Pharmacopoeia continues to underrate the potential of cloves as an herbal remedy; this is quite contrary to the variety of therapeutic uses the cloves are put to in so many Asian countries. Cloves are used in some common products even in the western world, namely in some products such as fragrant mouthwashes, and as a local anesthetic product to aid in alleviating the symptoms of toothache in patients with dental problems.

 

Home remedies for lactose intolerance: Lactose intolerance has many symptoms such as tummy rumbles, flatulence, diarrhea, vomiting, nausea, gas, bloating, stomach aches and other gastrointestinal problems

 

www.homenaturalcures.com/lactose-intolerance-treatment-re...