Seafood delicacy

By FABIAN ODUM
GOOD buffet or cocktails usually present a variety of dishes. The-serve-yourself style and in any manner of mixes leave the dinner plates wonderfully coloured as some could dish rice, spiced with carrot (in coleslaw) and topped with savoury egusi soup. Such is the beauty of the merry-go-round on tables.
However, sometimes you will notice that guests gravitate around particular dishes. It is not without a good reason.
It could be a snack of beef or vegetable samosa or in the case under consideration, well made shrimps or prawns.
Tasty
Ordinarily, fresh sea foods are not commonly available or when in cocktails and buffets, shrimps (or prawns) are served, it is only a matter of few dips of the fork and the plate is emptied.
Getting the nutritional best
As good tasting as shrimps/prawns may be, experts say much could be lost if the right kind of cooking is not applied.
Deep frying (in oil) of foods especially in this case can unto their benefits. Best methods should be by baking, broiling and steaming. This way the nutrients in it would be preserved better and rendered to the body more beneficially.”
Brain Boosting Power
Researchers have shown that eating some sea foods with other low fat and carbohydrate foods (potatoes or bread) or alone creates energy—boosting chemicals in the brain.
It is reported to increase mental alertness by sending a dose of body chemical known a tyrosine to the brain, Shrimps (prawns) are analysed to be low in fat and carbohydrate and mainly of pure protection.
Proteins, the studies say, delivers large supplies of tyrosine (amino acid) which is later transformed into two chemicals, dopamine and norepinnephrine, which mentally energies the brain.
Function Of Tyrosine
The study also found that taking about the required quantity becomes of none effect. In addition, tyrosine works to create the alertness chemicals only when the need to produce more only comes to the brain is already using them up.
However, it found out that the consumption does not take the brain beyond its capability.
Health Benefits
Shrimps are rich and dense in nutrients. It is an excellent source of selenium and unusually low-fat, low-calorie protein as well as a good source of vitamin D and vitamin B12.
Shrimp and cholesterol
It’s the total fat profile of a food, not the food’s cholesterol content, that most impacts your cholesterol readings, the study reveals.
With increasing health consciousness focused on total fat intake rather than on dietary cholesterol, there are few objections to eating shrimp. According to the Rockefeller study, shrimp can be included in heart-healthy nutritional guidelines.
Storing raw product
When storing any type of seafood, including shrimp, it is important to keep it cold since seafood is very sensitive to temperature. Therefore, after purchasing shrimp or other seafood, make sure to return it to a refrigerator as soon as possible. Take the sea food in ice box until ready storage in freezer to avoid spoilage.






Snow peas
(Food Value)
BY CHINELO NWAGBO

(Good for a healthy heart)
ARE you one of those who carefully separate peas from other foods on your plate to avoid eating them? If so, you are missing out greatly. They are very nutritious and have health benefits / healing power.
If you want to prevent coronary disease or perhaps, you are suffering from heart disease, snow peas are good for you. They are a good source of protein, vitamin C, vitamin K, magnesium, manganese, dietary fiber, foliate, provitamin A (beta-carotene), E, phosphorus, niacin, magnesium, copper, zinc and contain significant amount of carbohydrate. Additionally, they are a good source of B group vitamins (vitamin B1, B2, B6) vitamin C, potassium and iron all these nutrients are essential for proper functioning of the heart and nervous system.

Uses and preparation of snow peas
Cooked: Snow peas should not be cooked for more than five – 10 minutes. Longer cooking times destroy almost the entire vitamin content, therefore, it is recommended that you briefly boil or steam them.
Dried: They may be stored for a very long time than fresh ones, as they contain very little amount of protvitamin A and vitamin C.
Frozen: They are eaten after being thawed and briefly heated.
Canned: They may also be canned. In fact, canned ones are available all year round.

Healing power/health benefits
Good for a healthy heart (help prevent heart disease): They contain nutrients that are necessary for proper function of the heart. Additionally, they do not contain fat and sodium, which are two substances that are antagonistic to heart health when taken in excess. They are also rich in fiber that helps to lower cholesterol and reduce the risk of heart disease.

Prevents nervous disorder (depression, anxiety, insomnia and irritability): The seed is very nutritious and rich in B group vitamin (vitamin B1, B2, B6) and magnesium. These nutrients are necessary for proper functioning of nervous system.
Good for pregnant and lactation: This health benefit is as a result of its high protein, vitamins and mineral content, which are very appropriate for pregnant and lactating women. They also contain float, which prevents fetal nervous system malformation.
Good for healthy bones: Snow peas and other green peas serve as a very good source of folic acid and; vitamin B6. These two nutrients help to reduce the buildup of a metabolic byproduct called homocysteine, a dangerous molecule that can obstruct collagen cross-linking, which results to poor bone matrix and osteoporosis.

Gives energy and contribute to overall wellness: They are one of the most important foods to include in the diet when one feels fatigued and sluggish. This is because they provide nutrients that help support the energy-producing cells and systems of the body. They are very good source of thiamin-vitamin B1 and a good source of vitamin B6, riboflavin-vitamin B2 and niacin-vitamin B3, all of which are nutrients that are necessary for carbohydrate, protein and lipid metabolism which provide energy to body.

Prevents Cancer: They provide nutrients, including vitamin C and antioxidant vitamins that inhibit formation of cancer-causing compounds in the body such as the nitrosamines — chemicals produced when the body digests processed meats containing nitrates. Also, high intake of vitamin C has been shown to reduce the risks for virtually all forms of cancer, including lukaemia, lymphoma, lung, colorectal and pancreatic cancers as well as sex hormone-related cancers such as breast, prostate, cervix, and ovarian cancers.
Boost the immune system: Vitamin C in snow peas is important for keeping the immune system primed to fight off infection and plays an important role in wound healing. It also keeps skin and joints in great shape.

chineloeby@yahoo.com

Dried figs

(FOOD VALUE)
BY CHINELO NWAGBO
THE history of figs could be traced back in time. The Bible and other ancient writings have mention of them. The Romans believed figs were a gift from Bacchus, the god of intoxication, and an apron of fig leaves covered Adam and Eve’s nakedness in the Garden of Eden (some scholars maintain that the forbidden fruit Eve picked was a fig, not an apple).
Dried figs are available throughout the year and they are prepared either by exposure to sunlight or through an artificial process.
Carbohydrates are the most significant nutrient in dried fig. Most of these carbohydrates are made up of monosaccharide or simple sugar (glucose and fructose) and a small portion of disaccharide (saccharose), which are broken down to provide energy to the body.
Dried figs are also good source of B group vitamins, potassium, calcium, dietary fiber, magnesium, copper, manganese, iron, zinc, flavonoids and polyphenols, plant-based antioxidants that fight free radicals in the body.

Uses and preparation of dried figs

Dried. Dried fig is highly concentrated in sugar, vitamins and minerals. They are available all year round. Soaking dried fig overnight rehydrates them before eating.

Boiled in milk. Half–dozen dried figs cooked in a half-liter of milk is an excellent cough remedy and expectorant especially particularly if few spoonfuls of honey are added.

Fig cake: These are prepared from dried figs, almond nuts, and aromatic herbs. They provide a great deal of energy to the whole body.

Use in some recipes. Dried figs can simply be eaten, used in a recipe as is, or simmered for several minutes in water or fruit juice to make them plumper and juicier.

Health benefits/ healing power

Treat bronchial disorders
Rehydrated dried fig or dried figs boiled with milk have a pectoral (chest action) that fight against infections. They relieve cough, facilitate expectoration and soothe the respiratory tract. Their use is recommended in cases of chronic bronchitis as well as acute respiratory infection caused by cold and flu.

Helps lower high blood pressure (Hypertension): Low intake of potassium-rich foods, especially when coupled with a high intake of sodium, can lead to hypertension. Figs are a good source of potassium, a mineral that helps to control blood pressure. Also, soluble fiber in figs binds with cholesterol containing substances and prevents their absorption by the blood thereby reduces or prevents hypercholesterolemia (elevated cholesterol level).

Prevents obesity (excess fat in the body): Fig consumption produces a sensation of satiety or feeling of fullness in the stomach because of its high dietary fiber. Fiber and fiber-rich foods have a positive effect on weight management.

Promotes healthy bowel function (cures constipation): Rehyrated dried figs (dried figs that are soaked in water) can be used to cure constipation. Fiber in dried figs helps stimulate the peristalsis in the intestine and move the faeces.

Cures anaemia: This healing power is due to dried figs high iron content.

Prevents cardiovascular disease: Dried figs contain Omega-3 and Omega-6 essential fatty acids, which help in reducing the risk of coronary heart disease and improve immune function. They are also a good source of potassium, important in helping to regulate blood pressure.

Cures fatigue (tiredness): The sugar in dried fig is assimilated in the blood to provide energy to the body and prevents tiredness.

Protects against postmenopausal breast cancer
As with many fruits and vegetables, figs are a good source of flavonoids and polyphenols, plant-based antioxidants that fight free radicals in the body that causes cancer. Also the insoluble fiber in figs protects against colon and breast cancer.

Bone density promoter (prevents osteoporosis)
Figs are good source of calcium a mineral that has many functions including promoting bone density. Additionally, figs’ potassium also counteracts the increased urinary calcium loss caused by the high-salt diets, thus helps to further prevent bones from thinning out at a fast rate.

chineloeby@yhaoo.com

Nigerian apple

(Food Value)
BY CHINELO NWAGBO
EVERY year, Nigeria produces a lot of its own specie of apples, which belongs to botanical family of Rosaceae with peaches, plum etc. This apple contains certain amount of carbohydrate in form of sugar. It also has small amount of protein and very rich in vitamins C and E; and as well some minerals such as potassium and iron. The local apple contains certain non-nutritive compound such as fibre; flavonoid and polyphenols — both are powerful antioxidant. All the nutrients contained in this apple are essential for proper functioning of the body.

Uses and preparation of local apple
Raw: It can be eaten raw or otherwise, but it must be properly washed. Some people recommend peeling the back to help eliminate pesticides. It can also be eaten raw as in fruit salad.
Juice: It can be used to prepare apple juice.

Baked: Baked apple is delicious and highly digestible. In the process of baking, one must be cautious not to over-bake, so, as to minimise nutrient loss.

Healing power / health benefits
Cures constipation: Apple consumption regulates intestinal function and cures both constipation and diarrhea. Eating one or two on an empty stomach in the morning prevent or cures constipation because of the high-fibre content.
Prevents high blood pressure (hypertension): Studies conducted in Japan, where the normal diet contains a great deal of salt, have shown that those who regularly eat apples have lower blood pressure. This is as a result of high potassium and sodium with little or no fat content of the fruit. Potassium regulates heartbeats in the body.

Lowers elevated cholesterol (a type of fat in the body): Eating apples reduce an increased or elevated cholesterol level. Pectin, a soluble fibre found in apples, plays a significant role in this case. It absorbs biliary salt (a basic ingredient for making cholesterol) and helps to excrete them out through faeces, thereby lowering the cholesterol level.

Prevents arteriosclerosis (narrowing/ blocking of the artery walls due to fat and cholesterol deposits): Favonoids in apple prevents cholesterol and fat deposits in the arteries. Cholesterol and fat deposits are the major cause of arteriosclerosis because they obstruct the flow of blood and nutrients into the artery walls and if arteriosclerosis is not properly treated, it may lead to stroke, heart attack and death.

Good for prevention of cholelithiasis (gallstones): Local apples have choleretic effect (increase bile production in the liver), which helps to decongest the liver. It also reduces lithogenic index of the bile, which measures the tendency to form biliary caculi. Apple is recommended to patients who are at risk of developing cholelithiasis (particularly women between 40 and 50 years old) or those who have undergone surgery because it enables bile to produce more fluid and prevents the formation of gallstone or calculi.

Good for the diabetes: Diabetics like local apples for their sugar, fructose, which requires less insulin than the common sugar. They also contain pectin (fibre) that helps to regulate the slow release of sugar into the blood. Pectin also supplies galacturonic acid, which lowers the body’s need for insulin and helps in the management of diabetes.

Prevents cancer formation
The antioxidants vitamins (C and E) in apples work against the development of cancer by neutralising the agents that cause it. Pectin (a non- nutritive component) is capable of preventing the growth of cancerous tumors of the colon. Local apple is recommended to patients that are at high risk of developing colon cancer as well as those that have been diagnosed or treated of cancer to avoid relapse.

Aid in digestion (cures indigestion): Apples, rich in fibre, help in digestion. Their regular consumption ensure smooth bowel movements, prevention of constipation and other stomach disorders.
Cures anemia: Anemia is the deficiency of hemoglobin in the blood, which can be increased with the regular intake of iron rich diets such as apples.

Dental care: Eating apples help in cleaning the teeth and gum. They also reduce the incidence of cavities in teeth. When you eat apples, the fibre cleanses the teeth and the antiviral properties keep bacteria and virus away.

Bone protection: French researchers found that a flavanoid called phloridzin found only in apples protects post-menopausal women from osteoporosis and may also increase bone density. Boron, an ingredient in apples, also strengthens bones.

chineloeby@yahoo.com




Imperial Restaurant…A different style to dining
(Eatry Run)
BY ADEOLA OJEDOKU
MANY know about Imperial Chinese Cuisine Restaurant on Ajose Adeogun, Victoria Island, Lagos but how many have discovered the treasures within? Imperial, like the name, fits perfectly with the venue’s relaxed and informal atmosphere; it simply gives you a fantastic dining experience and the perfect solution to social entertainment.
Warm, creamy and sapphire lights warmed my steps through the doors into the restaurant. This trendy facility is an artistic display of structural paintings of genius.
The main restaurant is over a few steps above the entrance and rests diligently on the bar that is a display of exotic drinks that beckons on you.
A delightful dining experience is started off with Seafood Delight Soup, which is a sea soup with chunks of fish.
The fish amidst other sea rudiments can either be a hit or a miss, but it definitely was a hit for me with its spicy flavour that warmed my palates.
Once that was settled in, I settled down to enjoy enjoy the special hot appetizers; Crab Balls, Jumbo Frantail Prawns and Spring Rolls, each accompanied by a delicate but tasteful sauce which perfectly complements the culinary experience.
The prawns are the biggest and most tender I have eaten a long while. The balled crabs also come hot and covered in a delicious sauce, which will definitely leave you wanting more.
For the main course at Imperial, the experience becomes more exciting as Chef Du’ (as he is fondly called) dazzled and razzled my imagination with his beautifully prepared toasted culinary dishes even before it gets before you.
I was served with an array of a la carte dishes; diced beef with black pepper in sticks, steamed whole steamed whole fish in shallot sauce, cooked prawns with mushrooms and bamboo shoot, deep fried chicken with green and red pepper, lobsters in supreme clear sauce, fried vermicelli in Singapore style and a house special fried rice, all in royal platters. And this is no nouvelle cuisine; the portions are quite large.

Season’s salad

BY FABIAN ODUM
THE Yuletide season of intense eating and drinking is setting in and so there will be much of salad-consuming events.
Much as it represents a good means of boosting the nutrient level of the body, it is easily a source of health concern when poorly stored, after the preparation with the cream, for significant length of time.
It remains one of the best ways to get your daily dose of vitamins and minerals.
Although salad leaves are very low in calories and are more than 90 per cent water, they still provides the essential and important nutrients like vitamin C, beta-carotene, calcium, iron and folic acid.

Lettuce, a major ingredient of making salad, not only gives you a healthy dose of antioxidants but also increases the satiety value of the food thus preventing the eater from indulging in unhealthy eating habits.
It forms an important ingredient of weight reducing diet, if taken in the raw form. Although an indulgent heavy eater, who is not mindful of adding more flesh can even prepare a tempting lettuce salad with fatty salad–dressings.

IN buying the lettuce, pick the ones that are fresh and crisp. Avoid the limp and yellow ones as they are of no value.
The golden rule for lettuce is: the darker the leaf, the higher its nutritional value. It would be nutritionally expedient to consume the lettuce as soon as possible.
You can combine various leaves of contrasting colors, textures and flavors for mouth–watering salad preparation. Instead of cutting, tear the leaves, and pour the dressing as and when you are hungry and ready to eat.
The lettuce leaves can be mixed with other fresh produce, meats and cheeses in salads and prepare a healthy, low calorie dish and quadruple its benefits.
Remember that eating a large bowl of fresh leaves in your diet on daily basis helps in calming the nervousness plus offering you a sound restful sleep too.
Salad leaves, which are deeply pigmented, helps in preventing degenerative diseases.
Raw spinach is an excellent source of beta-carotene, folic acid and vitamin C.

Salad Dressing And Food Safety
Food poisoning can be avoided if certain basics about food perishability are known. Salad dressing requires cream or mayonnaise but they are acidic in nature due to the presence of vinegar or lemon juice. These act as preservative.
Food which can be so dressed include potatoes, sandwiches, eggs and chicken. These are low in acid and prone to infection by bacteria (leading to food poisoning). These foods should be taken out of the refrigerator moments before they are consumed and kept in insulated cooler laced with ice cubes or blocks.
With lemon and vinegar dressing in salad dressing, spoilage is not as quick in contrast to low acid foods that spoil more easily.
On a general note, it is better to serve yourself with the cream just before eating or leave it out entirely.

For Heart’s Sake

BY FABIAN ODUM
If any issue has taken the front burner in health matters, it is that concerning the heart. It is expectedly so now that President Umaru Yar’Adua is undergoing heart treatment in Saudi Arabia for acute pericarditis.
For this reason, it has become necessary to take actions that will be to the advantage of the heart, an organ that is prone to several ailments.
A report in the recent edition of Circulation, has it that men who adopt five simple lifestyle choices have a far lower risk of cardiovascular events than men who do not.
Investigators who did the study were In 1986, researchers from the Harvard School of Public health began following over 42,000 men in the Health Professionals Follow-up Study. The men had no cardiovascular disease at the time they were enrolled in the study. The researchers then tabulated any cardiovascular events (heart attacks or death) that occurred in this population of men. They concluded that, had all men adopted five healthy lifestyle habits, over 60 per cent of the cardiovascular events that occurred in this population would have been prevented.
The five life-saving healthy habits were:
• not smoking
• daily exercise
• prude

Tangy Lime-lemon

BY FABIAN ODUM
EVER tried eating slices or cubes of ripe paw paw seasoned with good splash of fresh juice from lime or lemon? If not check it out and see the tangy, tart dimension to the taste aside the health-impacting side of the fruit.
Across the gourmet world, lime and lemon have served different culinary purposes –as base ingredients, in mixed fruit juice cocktails, and in garnishing dainty meals to give peculiarity of taste.
Limes can also be used in many dishes where lemons are called for, including soups, sauces, cakes, and other deserts, sorbet, and as an addition to drinks.
Scurvy and vitamin C
A deficiency disease of scurvy occurs as a result of the absence of vitamin C in the meal. The result is usually associated with muscles wasting, inability of wounds to heal quickly, appearance of bruises and bleeding of the gum.
In the early days of maritime navigation, sailors were required by law to carry enough lime or lemon juice for each seaman. At the time, it was required that each seaman consumed about 20ml of the juice daily after spending 10 days at sea.
Vitamin C, antioxidant power
Lime and lemon are both in the citrus family reputed for their rich content of vitamin C, an antioxidant.
Being an antioxidant, vitamin C has the compound that prevents oxygen from combining with other substance to which it may cause damage. Antioxidants offer protection by absorbing free radicals before the cause damage usually by interfering with a dangerous process, which might have started in the body.
Kidney stones
Vitamin C, also known as citric acid, is found in citrus fruits and may also protect against kidney stone formation. Lemons and limes are very good sources of the vitamin.
A trial found that drinking two litres of lemonade per day improved the quality of the urine in ways that are associated with stone prevention. Lemonade was far more effective than orange juice.
The lemonade was made by mixing about 80ml lemon juice with enough water to make two litres. The smallest amount of sweetener possible should be added to make the taste acceptable.
Diuretic, ‘morning drink’
Experts have classified lime or lemon juice as diuretic and an astringent good for mouth gargle against sore throat. It is regarded as a lotion for sunburn and a tonic drank widely.
It is regarded a ‘morning drink’ in India. Here food connoisseurs have taken two tablespoons of lemon juice mixed with two tablespoons of honey and about 20 ml of water.
Buying and storing tips
Limes should be rather firm, with uniformly coloured skin. As they ripen their green colour pales and becomes yellow. Avoid fruit that is hard or that shows brown or white spots, characteristics indicating age and mould. While genuinely glossy skin is better, this can be hard to determine, as some of the fruits sold in groceries can be waxed for improved appearance, especially imported brands. More perishable than lemons, limes will keep in the refrigerator for up to two weeks and will keep at room temperature for up to one week.




Ice cream
( Food value)
BY CHINELO NWAGBO
ON a hot sunny day, there’s nothing better than cooling down with ice cream, a dessert made from milk protein and fat. It is rich in protein, fat, calcium, phosphorus, contains some amount of vitamin A, B and E. Calcium, one of the nutrients contained in ice cream, is a powerhouse of health benefits. It even helps maintain muscle mass and creates healthy appetites. Ice cream can be a delicious way to get healthy fat, calcium, enzymes, vitamins, and minerals (if using real raw cream, egg yolks, and pure maple syrup) for children that are not big milk drinkers. Making your own ice cream is very simple.

Benefits of moderate ice cream

Helps to build a strong bone: This is due to its high calcium content. Calcium is the new wonder nutrient! Research confirms that the mineral is best known for building bones.

Refreshing and sweet: Ice cream is very pleasant and sweet in the mouth.

Nutritious: It contains protein, fat, sugar, carbohydrate, minerals, vitamins and water.

Appetizing: On a hot, sunny day, children and adults are always ready to eat ice cream, which is not the case with other foods.

Harmful effects of excess consumption of ice cream.

Heart problem: Ice creams are not heart healthy, because of its saturated fat and cholesterol contents.

Headache: The cold sensation of ice cream on the palate and pharynx can cause or aggravate headache.

Causes obesity: Sugar and fat are major culprits in the case against obesity and ice cream is rich in sugar and fat its excessive consumption can lead to obesity (excess fat in the body).

Contamination: It can easily be contaminated by pathogens from milk used in its manufacture. Most of these pathogens are Salmonella, which can cause gastroenteritis.
chiloeby@yahoo.com

Talking water

By Chiemerem Umenne
All too often, consumers assume that any bottled or packaged water is good enough and meets international standards. However, at a recent awareness workshop organized by experts from Enagic-Kangen, a Japanese Institute, simply changing the water you drink, wash and prepare your foods with, will bring your body closer to the pH balance that is needed for good health.
(Acidic water is one with a hydrogen ion potential (pH) of less than 7. Measured on a scale from zero to 14, 7 represent neutral, where the water is neither alkaline nor acidic. Zero through 7 indicates acidity and 7 through 14 indicates increased alkalinity).
Owing to the fact that the body needs over 80 per cent of good water to function effectively so as to prevent diseases, the experts say ionized or alkaline water is purer than universally accepted table water.
The Kangen Ionizing Company Representatives from the US sampled a number of local water products and beverages to test with the Oxidation Reduction Potential (ORP) meter to ascertain their alkaline and acid level and it was discovered that virtually all the table water and beverages, hitherto believed to be safe, are highly acidic with a pH between 3 to 5.4 which reads ‘highly positive (acidic)’ in ORP meter. Home water sources have been known to have a pH level of less than 5.5, (acidic) which many water treatment solutions will not guarantee.
The intake of acidic water along with acidic foods in modern diets cause the body to work overtime to maintain the blood pH within the healthy range. And to do so, the body will take alkaline substances from body parts such as bone. However, by drinking alkaline water, a person is able to reduce the intake of acids and increase the availability of alkaline minerals, helping the body regulate its pH in a healthier way.
Kangen representative, Jon Swardstrom, says drinking four to six glasses of alkaline water per day will help neutralize over-acidity and will restore buffering ability in the body after a while. Like vitamins C, E and beta carotene, alkaline water acts as an antioxidant because of its excess supply of free electrons which help the body against the development of heart diseases, strokes, immune dysfunction and other common ailment.
Major reasons to drink restructured or ionized water include balancing body pH, increasing blood oxygenation, increasing hydration, and neutralizing free radicals. Some lifestyle factors increase the acid load on our bodies such as physical and mental stress, thereby reducing oxygenation and blood flow with increased muscle tension.
Strong emotions like anger, fear, hostility or even excitement produce adrenaline surges, frequent airplane travel with cabin air. Symptoms of this are weight gain, headaches, muscle aches, depression, memory loss, fatigue, and chronic infection.
Two options exist in producing alkaline water at home; a kangen water ionizer/machine can break up the usual water molecules (electrolysis) and secondly, alkaline pH drops are added to tap water to reverse osmosis water or bottle water to raise the water’s alkalinity up to pH 9.5.
Dominick Chukwueke Ogazi, Kangen Nigeria representative, affirmed that should one drink pure-alkaline water, it would not only absorb more effectively by one’s cells, but its antioxidant powers could stop or even reverse degenerative diseases like cancer or arthritis and chronic diseases as allergies and acne.
Moreover, he stated that it eventually flushes toxins built up in the body, thus balancing body pH to a slightly healthy alkaline range. He explained that it helps increase body’s energy level. According to him, most bacteria, fungi, yeast and all the diseases causing microbes (micro- organisms) love acid environment and not one of them can survive in alkaline corridors.
He opined that reviewed scientific studies conducted in respected universities and hospitals around the world revealed that restructured/alkaline water releases excess body fat and stored toxins, and normalizes body sugar and insulin.
It was revealed that it supports healthy colon function, resolves urinary tract infections, and stops abnormal gastro-intestinal status.




Shallots (Good for sound respiratory system)
(Food value)
BY NWAGBO CHINELO
SHALLOTS are shaped like small bulb onions with one flat side. When peeled, they separate into multiple cloves, similar to garlic. They have a mild, yet rich and complex flavour. They contain all vitamins, minerals and trace elements. The most abundant of the trace element is the sulphur, which forms part of the shallots volatile essence.
The volatile oil is used as flavouring or seasoning agents; they are the basis of many classics sauces and meat preparation. They can also be sautéed or baked. Therapeutic properties include the alleviation of discomfort stomach, and as an anthelmintic (An agent destructive to gastro-intestinal tract parasites), antidiarrhoeal (An agent effective in combating diarrhoea), expectorant, antitussive (Relieving or preventing coughing) and diuretic agents (Increasing the secretion of urine).
Shallots are used in many international cuisines. When buying shallot, seek out the firmest, evenly shaped bulbs.
Healing power
Prevents respiratory disorder: The sulfur compound that form the shallots essential oil help facilitates the expectoration of bronchial mucus and breaks down heavy mucus in this way helps in the prevention of respiratory system disorder.
Prevents cancer (stomach and colon cancer): The sulphur compounds, which give shallots their pungent flavour have been subject to recent studies, which suggest that these substances may be potent inhibitors of the cancer initiation process, especially for colorectal and stomach cancers
Maintains a healthy heart and prevents arteriosclerosis: The flavonoids (non nutritive substance) improve blood circulation, prevent blood clot and block the oxidation of low density lipoprotein (a type of fat in the blood) that causes arteriosclerosis (narrowing / blocking of the artery walls due to fat and cholesterol deposit) and heart problem.
Prevents kidney disorders: Shallots consumption increases the urine volume (diuretic), facilitate the elimination of waste material because of their alkalinizing effects which neutralize acids. They are therefore recommended in cases of renal disorders (kidney stones), which is caused by accumulation of oxalic acid.
chineloeby@yahoo.com

Nutty Crunch

BY FABIAN ODUM
Nuts never really seem to go out of season but at certain times there are a number of them available for consumers to munch.
The consumption of nuts as part of normal meals is beginning to receive attention. Though this may not be a wide and popular practice. Nuts have their place in the body for growth and maintenance of tissues.
The average Nigerian meal is not structured in the Western style in which you have the first course, then second and dessert, but we can begin to adopt what is good for our health.

Main meal and dessert
In this three-course meal, nuts can feature in the recipes of home-baked bread, desserts, cakes, main dishes, salads and so forth.
Closer home, among the popular nuts eaten alone or with other snack food are palm kernel nuts with roasted breadfruit seeds (aku n’ukwa – Igbo snack), and the widely eaten coconut (agbon – Yoruba) and groundnut. There are several other nuts of nutritional importance like cashew nuts, walnuts, chestnut, hazel nuts among others that are widely eaten but which fat content has generated concern among health-conscious consumers.
A publication, Clinical Cardiology showed a research result stating that, “one of the most unexpected nutritional discoveries of the last decades is that the frequent eating of nuts appears to dramatically improve health.” Researchers at Loma Linda University, California, US, reported a higher incidence of heart attacks on those who eat fewer nuts – say once a month in comparison to having a daily diet of nuts after meal.
Reduction in the risk of heart disease, one analysis revealed, has become possible from the consumption of nuts due to the kind of fat they possess.
Nuts lower total cholesterol and the harmful low density lipoprotein (LDL) cholesterol despite their high fat content, however the fat is largely unsaturated.
Nuts are rich in fibre and high in monounsaturated fat, which is considered good for human consumption.
Researchers at the Federal Institution of Industrial Research, Oshodi (FIIRO) say there are several seeds that contain extractable quantities of vegetable oil useful for both human consumption and industrial purpose.
While the oil could be processed for food, the direct consumption of these nuts on regular basis has been known to increase longevity. Research showed that they to reduce overall mortality.
Nuts like coconut are reportedly high in fats while their risk of aflatoxin in palm kernel nuts and groundnuts. But a recent study shows that they do not result in weight gain.
Nutritional gains
While it is not yet fully understood, it added however, that eating the combination of nuts offers the best benefits.
They are excellent sources of vitamin E known to protect against cancers.
Other nutrients provided by nuts include folic acid, copper, magnesium, arginine (amino acid), and they are the best source of dietary manganese and certain plant sterols.
Incidentally, the compound is now being incorporated in margarines to reduce the absorption of cholesterol from our foods.
Allergy to some nuts is not altogether ruled out for some persons but overall, this number is likely insignificant.
So healthy eating demands that people should include nuts in their menu.





Lemon fruit (Cleanses and purifies the blood)
Lemon is the aggregate fruit of the lemon tree (Citrus Limon Burum) a spiny evergreen of the botanical family Rutaceae. It is an oval shape citrus fruit and is used as a beverage and an ingredient to some dishes to enhance their flavor.
Lemon tree is like other citrus trees such as orange, grape fruit and tangerine tree. It is rich in Vitamin C, contains Calcium, Magnesium, Potassium and Flavonoid (a compound that contains antioxidant and anti-cancer properties and prevents other diseases.)

Uses and preparation of lemon fruit
Fresh juice:
Lemon juice is obtained by squeezing the lemon fruit. It has great medicinal value because of its high Vitamin C content.

Seasoning and dressing for various dishes:
Lemon juice when add to foods improves the flavor, digestibility of foods.

Used in preparing some beverages:
Lemon juice is used in some beverages and it has a great medicinal properties.

Healing power of lemon fruit:
Lemon alkalizes the blood; it also facilitates the urinary elimination of the toxic waste material (mostly acidic substances) that the body constantly produces. Regular consumption of lemon fruits therefore helps to purify and cleanses the blood.

Cures anemia:
Lemon should form a regular part of diet for people suffering from anemia because of it high vitamin C content which increase the absorption of iron in other plant – based foods and helps in treating anemia.

Boost the immune system:
Lemon is one of the fruits that strengthen the immune system. This is due to the fruit’s high content of vitamin C and phytochemicals content which improve the body’s immune system ability to resist infections and also has antibacterial and antiviral properties. It is recommended for people suffering from whether viral or bacterial infection..

Prevents arteriosclerosis:
Regular intake of lemon fruit strengthen the capillary walls, improves the elasticity of arteries and reduces the blood’s tendency to excessive clotting, thereby preventing arteriosclerosis.

Helps build strong bones:
Lemon juice diluted with water can be very beneficial for pregnant women; it actually helps build the bones in the unborn child, this is due to its calcium content.

Prevents cancer:
D – Limonene is an aromatic terpene found in the lemon fruit, particularly in the peel that has been shown capable of neutralizing certain carcinogens. Lemon consumption contributes to neutralizing many of the carcinogens found in foods and the environment and in this way lemon help prevents cancer.
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