We recognise that hair loss can be very upsetting and cause a lack of confidence, affecting your overall self-esteem. We also know that finding the right solution can be confusing, sometimes disappointing and at a time when you are most vunerable. With this in mind,
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The hair2hair systems are designed bespoke to meet all your requirements. A custom-made silk based solution which is hypoallergenic and breathable which requires no harsh mesh structures, no pulling or threading your hair, no thick cornrows or further hair or scalp irritating products.
Why we use silk.
Silk can be woven to appear translucent, it is strong. Silk helps regulates body temperature, and preserves your body heat in the cold. Silk has impressive moisture properties, keeping you dry and comfortable in any climate all year-round. Silk naturally repels mold & mildew and does not irritate the scalp.
So what can we do with our system?
Clients can go with their natural colour or change completely to highlights, balayage or a ombre looks. Achieving a seamless, natural appearance. Natural hair, even when thin and sparse, is not further trumatised by pulling or threading so as to encourage stronger growth and continued scalp treatment if applicable.
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How long does the Hair2Hair System last With?
With adequate care, the human hair can last up to 18 months. There are no limitations when having a system fitted; you can continue to embark on your daily routine, including going to the gym and swimming, without any problems. However, it is always recommended to schedule regular maintenance appointments, just as you would do so with hair extensions or roots touch up, to retighten the hair2hair system, ensuring that results remain seamless.
This system is available for Women and men and may vary in terms of how it is fixed.
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iGrow’s proprietary Low-Level Light Therapy (LLLT) technology utilises a highly effective combination of red laser and LED light diodes, to stimulate and energise cellular activity causing an uptake in the natural function of the hair follicle.
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I have been noticing that most of my food is going mouldy quicker, even in the jars! I was curious to find out why, espcially as this is happening more and more in the fridge as well. I thought the fridge was designed to keep things cool and slow down the detiriation of our food.
I also wanted to know what mould did to the body if injected, my mind started to generate all types of conspiracy theory so I decided to do a little research based on facts.
We all grow up learning mold is gross. But is it just unpleasant, or is it actually dangerous? Isn’t it mould that makes blue cheese blue? And wasn’t penicillin first discovered in moldy bread?
Are we wasting perfectly safe food when we throw it out? Or are we gambling our health when we shrug our shoulders and eat that piece of cheese that had a dusting of white fuzz?
How does mould grow on food?
I found this bit scary because is the air we are breathing so toxic? Is that why we are getting sicker even though we are more health concious? I mean think about it, our lungs are very moist!
So back to the question: Tiny mould spores are carried in the air. When these spores land on food, they take root and grow until they produce patches of mould visible to the naked eye. Once they mature, they produce new spores and release them into the environment and the cycle continues!
What is mold on food?
Mould is a microscopic fungus, and yes—spoilers!—consuming it can be bad for our health. Like its cousin the mushroom, there are thousands of different species.
Some are safe to consume, but many produce poisonous mycotoxins that cause illness and even death. Additionally, some people are allergic to mould and need to steer clear of it. So dealing with mold on food is serious business.
Why does mould grow on food?
Mould requires three things to grow: organic matter, water and oxygen. Food provides the the first two ingredients. Exposed to air, mold has everything it needs to grow.
How long does it take for mould to grow on food?
Many factors affect the rate of growth of mould: the specific type of mould, the food it’s growing on, and the ambient temperature and humidity. Many species of mould like warmer temperatures and mould growing on fruit on your counter may develop in very few days, especially in the warm humid summer months. Other mould growing on food with less water content in the cool of a refrigerator might take several weeks.
How to handle mould on food?
Mould can grow on most types of food, but not all food is the same.
Red Flag Food
Red flag food items should be automatically discarded when mouldy. These items include most food items, particularly soft and moist foods:
Luncheon meats, hot dogs, bacon, etc.
Cooked leftover meat, poultry and fish
Cooked pasta and cooked grains
Sour cream and yoghurt
Soft fruits such as tomatoes, berries, cucumbers, etc.
Some other drier, harder foods fall into this category as well:
Nuts and legumes
Bread, baked goods and other highly porous items
In general, softer food with more moisture content is more prone to moulding, and can’t be safely salvaged. In addition to the mould itself, soft moist food can provide an ideal environment for dangerous bacteria to grow. For these foods, it’s important not to assume the problem is limited to the mould you see.
Throw away the mouldy food, and carefully inspect other nearby food, especially food in the same package. Do not sniff mouldy food: spores might get into your respiratory system. Wrap the spoiled items in plastic to contain the spores, and discard.
To eat or not to eat?
Moulds can grow in the fridge and will even survive freezing. They can also survive in salty, sugary and acidic environments. This is scary!
As mould on our food is so hard to avoid, here are some general guidelines from the most Food Safety and Inspection Service on responding to the problem:
Discard all of these foods if mouldy:
Luncheon meat, bacon, and hot dogs.
Yoghurt, sour cream and soft cheese.
Soft fruits and vegetables
Bread and baked goods.
Peanut butter, nuts and legumes.
Jams and jellies – but note Dr Hocking has a slightly different view for Australian jams.
These foods can be saved from mould:
Hard salami (the dry, aged type) – scrub mould from the surface.
Hard cheese – cut off at least 2.5 centimetres around and below the mould. Don’t let the knife touch the mould and recover the cheese with fresh wrap.
Firm fruit and veg – small mould spots can be cut off.
Cheeses made with mould
The mould used in making these cheeses is safe for consumption. However, if other mold that is not part of the manufacturing process is present, these items should be discarded just like any other red flag food item. Some blue cheeses may be hard enough to be treated as a Yellow Flag item (see below for care). However, if you are unsure where to draw the line, remember: when in doubt, throw it out.
Note that while the mould that forms the blue veins inside blue cheeses is harmless when deprived of oxygen inside the cheese, the same strain of mold can form harmful mycotoxins if allowed to grow on surfaces exposed to air. Be careful of cross-contamination with these cheeses and keep them wrapped in cellophane while storing them.
Yellow Flag Food
Other foods, particularly harder and drier foods, can sometimes be kept once the mold is carefully removed. These include:
Firm fruits and vegetables (cabbage, carrots, bell pepers, etc.)
Hard salami and dry-cured ham
If you’re going to cut away mould rather than discard the item, it’s important to remember that there is more mould present than what you can see. Below the surface, mould will have penetrated up to 2cm or more. For these food items, mould can be cut away but you should cut at least 2.5cm (1 inch) outside of and underneath any visible surface mould. Be careful to keep the knife clear of the mould to avoid contaminating the rest of the food as you cut.
Note that surface mould is a normal occurrence on certain hard salamis. In this case, scrubbing the mould off the surface is sufficient. Again, it never hurts to be cautious. When in doubt, throw it out.
Different types of food mould
Black mold on food
I did not like this bit, but if you are going to understand something, you can’t disguard the ugly sides. Well here goes.. Various strains of mould can have a black appearance. Homeowners know to watch out for black toxic mold, Stachybotrys chartarum, commonly found in attics.
However there are many non-toxic strains of black mould as well, including Rhizopus stolonifera, also known as black bread mould. You may encounter black mould on the rubber seals of your refrigerator or on food. While this doesn’t prove you have black toxic mould in your house, you are best to assume it may be harmful and discard the food item in question, meticulously scrub clean the refrigerator, and look for signs of black mould in your house.
Pink mould on food
Pink mouldy formations on food may not be mould at all, but rather bacteria growing. Aureobasidium and Fusarium are also two common fungi that grow with a pinkish colour.
Pink mould is most often seen on bread, dairy products and meat. Dangers of pink mold include infection of the respiratory, gastro-intestinal or urinary tracts.
White mould on food
White mould is seen on a variety of foods, from the white mould purposefully grown on the outside of certain cheeses, to fluffy white mold appearing on berries and other fruit.
Many strains of mould can appear white, and to complicate matters many coloured strains of mould may go through a phase where they appear white before developing the spores that give them their colour. Unless white mould is a purposeful part of a food’s production (e.g. brie and camembert cheese), assume it is toxic and handle affected food accordingly.
Green mould on food
Green mould is commonly found on citrus fruit and bread. Cladosporium is one particularly common species of green mould.
It can have a potent smell and be particularly irritating, particularly for people with mould allergies. This can lead to respiratory problems such as wheezing and coughing, as well as vomiting. Clodosporium mold can produce mycotoxins as well, so avoid exposure.
Orange mould on food
A variety of mould can take on an orange colour, including Fuligo septica and Aleuria aurantia. These orange moulds commonly have a slimy texture.
While they may be less dangerous than some other colours of mould, they can still cause respiratory problems, and where orange mould is present, bacteria are also likely to be found.
Furthermore, orange mould is particularly prone to growing on wood. So not only is orange mould a threat to your food, it is a threat to the wood in your house.
Red mould on food
While various strains of mould can be red, red mould on food is most commonly Neurospora. While this type of mould is typically less dangerous than other types of mould, some mycotoxin-producing moulds might appear red in certain conditions, or might be present alongside red mould. It’s therefore wisest to treat red mould on food with the same caution as other mould.
Blue mould on food
Blue mould on bread and the blue mould deliberately cultivated to make blue cheese are strains of the genus Penicillium. And yes, some species of Penicillium (but not all!) produce penicillin. Many species of Penicillium are innocuous, but some are not.
And while the blue mould in blue cheese, deprived of oxygen, is safe for consumption, that same strain of mould can produce mycotoxins when it grows on an outside surface exposed to air. So, eat that blue cheese but treat other blue mould as potentially toxic.
Consumers Select Food Based on Colour at the Supermarket
It is widely accepted that consumers select a food product with their eyes, so products need to look fresh and tasty.
Oxidation is the Enemy
Oxidation, a chain reaction that occurs in the presence of oxygen, is responsible for the deterioration of food products, including off-flavours and off-odours. This process is affected by processing, packaging and storing techniques, as well as product ingredients.
What are Antioxidants?
Antioxidants are molecules that:
Significantly delay or prevent oxidation
Help maintain fresh appearance and colour
Extend shelf life
How Do They Work?
Antioxidants delay the onset of oxidation by donating hydrogen atoms to quench free radicals, forming a stable antioxidant radical that is unable to participate in propagation reactions, slowing down oxidation.
What happens if you eat mould?
Is it dangerous to inhale mould spores from food?
Inhaling mould visible on food is risky and should be avoided. It may cause allergic reactions or problems with the respiratory tract. When mould isn’t visible, sniffing may be a useful way to detect it—e.g. smelling dishcloths. However, once you’ve spotted mould, avoid inhaling.
Can mould on food make you sick?
Mould on food can be harmful in various ways. Some people are allergic to mould and could have a potentially serious reaction. However, even if you don’t have allergies, mould can cause irritation in the respiratory, gastro-intestinal or urinary tracts. And the mycotoxins created by some moulds are poisonous carcinogens that can prove fatal.
What are health symptoms you can get by eating mould on food?
Allergic reactions to mould can include sneezing, runny or stuffy nose, coughing, postnasal drip, irritated eyes, nose and throat and dry, scaly skin. Those with asthma may experience coughing, wheezing, shortness of breath and tightness in the chest.
Those without allergies may still experience respiratory problems such as wheezing, sneezing, tightness in the chest and difficulty breathing. In more severe cases, this can lead to respiratory infection and even hypersensitivity pneumonitis.
A particular concern is ingesting mould that produces mycotoxins. Signs of mycotoxin poisoning include reduced appetite, a general feeling of malaise, acute illness or death in rare cases.
Food mould facts and questions
Which food will mould fastest?
Storage conditions will have a significant effect on how quickly a given food turns mouldy. However, all things being equal, food with a high moisture content will mould first. Thus, in the fridge, fruits such as strawberries or cucumber might get mouldy before other foods. Stored at room temperature, natural bread (with no preservatives) can get mouldy quite quickly.
Is it safe to eat fruits with mould on a peel you discard?
It may be tempting to think that for fruit with a peel, simply removing and discarding the peel may be enough to protect you. In the case of a firm fruit like a pineapple, it can indeed be treated as a “yellow flag” food, carefully cutting away the affected area.
Fruits with a softer peel like oranges or bananas should be treated as “red flag” foods and discarded—underneath the visible mould, it may have penetrated the peel to the flesh of the fruit inside. In the case of an avocado, while the skin is quite tough mold can still get underneath and infect the fruit inside. Play it safe and discard it.
What temperature kills mould spores in food?
Most moulds are killed off by temperatures of 60-70°C (140-160°F). Thus, boiling water is generally enough to kill off mould. Remember, though, that mould doesn’t just grow on the surface: heat will have to penetrate into whatever the mould is growing in to kill it. Also keep in mind that the mycotoxins produced by certain mould can survive intense heat: boiling may kill the mould but leave its poisons still intact.
It takes one mouldy food item to get the whole basket covered in mold! This is very important rule to remember the moment you are at the market. If you are buying nonpacked items, ensure each of them is fresh. If you notice mold on any single piece, simply don’t buy it. Examine each item for bruising, softness, oxidation or signs of mould before you buy it and avoid any items that look overly ripe.
On the other hand, when buying pre-packed food you cannot examine every single piece, meaning that mouldy items can go unseen. In that case, ensure you checked the date and chose the one that was most recently packed. Instead of buying processed or pre-packed food, where you often don’t have control of the freshness (the story of wrong dates is not rarely heard), choose local markets and stores you can trust.
Once you buy your delicious food, especially fresh fruit and veggies, it is important to keep it covered until you’re ready to eat it to minimize the risk of cross-contamination with bacteria, mold, dust and debris from the environment. Use plastic wrap to cover foods you want to keep for longest, such as fresh fruits, vegetables, salads and cheese.
Rinse the contents of canned goods under water and store them in your fridge in tightly sealed plastic or glass containers. Refrigerate leftovers and use them within four days.
Consume early to avoid mold. The first step you can take to prevent food going bad is to eat it before mould has time to take hold. Especially for moisture-rich and porous food like fruits and breads, buy in smaller quantities so you can consume it within a just a few days.
Keep food cold: the cooler the better. Keep food, especially soft moist food like fruit, in the refrigerator rather than at room temperature. Only take it out while you’re using it—under two hours. To keep food mould-free for longer periods, store it in the freezer rather than the fridge.
Use heat to kill mold. High acid foods such as fruits, jams and jellies can be made safe to preserve through heat treatment. A boiling water bath is a common practice to prepare them for a long shelf-life. The amount of time required for a water bath will vary depending on what and how much you’re canning, so be sure to adapt your method to the specific food you’re treating.
Keep kitchen tools and surfaces clean. Mould may thrive on food, but it can be found anywhere. The less mould in your kitchen, the less your food will get exposed. Clean your refrigerator and other kitchen surfaces with a mixture of 5ml of baking powder to 1L of water. Watch out for black-coloured mold on your fridge’s rubber seals and scrub carefully to clean it out.
Keep your dishcloths, tea towels, sponges, mops and other kitchen tools clean. Give them the sniff test: if they smell musty, they may be harbouring mould. Any item that you can’t get clean and fresh-smelling, discard and replace.
In order to prevent mould on food you will have to work on overall kitchen mould prevention. In most cases it includes either ensuring there is enough fresh air or regular cleaning. Here are a few tips that can help you prevent mold in the kitchen.
As said above – mould can grow in the fridge and, thus, it is important to keep the inside of the refrigerator clean. We suggest cleaning it every few months with one tablespoon of baking soda dissolved in a quart of water. Rinse with clean water and dry thoroughly before storing food again.
Ensure your food is still fresh by checking it every day or two. Toss away anything that has a sign of mould or that started rotting away.
Wash the dishes at least once a day. Don’t leave food leftovers in your sink behind you once you are done with the meal. Throw them away immediately. If you are in a rush, keep your dishes under water to prevent food stains from hardening until you can wash them properly.
Mould can be found in dishwasher and garbage disposals. It can be the reason behind the odors, thus keeping it clean should be your priority. At least once a week pour baking soda, salt and vinegar (or lemon) own the sink and leave it for 10 minutes. You can add lemon or orange peels and even essential oils to give it a nice smell. After that all you have to do is pour boiled water to wash it up and your disposal and sink will be clean, mould-free and refreshed.
Kitchen tools, especially wooden ones should be washed and well dried before set aside, because wood is one of the favourite food for mould. All you have to do is simply wash them after you used them and leave them to dry well somewhere where it is not wet and it has enough fresh air and light. (for example if you are done with cooking and your stove is still warm, you can put it next to it to dry.
Don’t forget about unused kitchen appliances. They are often sealed and if not well dried, mould can form due to water evaporation inside. The best way to prevent mold from developing inside is to ensure it is well dried before storing and, if there is a possibility, keep it open.
And last but not least, make sure that the relative humidity in your home is between 30% and 50%, especially in the warmer months, when mold is known to flourish. The easiest thing you can do to control the humidity level is to keep your windows open as often as possible. If that is not possible your next steps should bes either air vents or even a dehumidifier.
As with mould in general, there are many strains of mould that can be found on food. While some are innocuous, many are not. While mould that’s purposefully introduced into certain cheeses can be safe, always treat other mould on food as a dangerous substance. Treat “yellow flag” foods with caution and for “red flag” foods, play it safe and discard it.
And remember, the same concerns about mould allergies and mould toxicity that applies to food mould also applies to other mould in your house. Keep watch for mould in your kitchen and whole house, and if you detect signs of mould, get informed as to the steps needed to eradicate it safely.
Since the spread of Covid 19 around the world I like many others have been looking for natural herbs to help stay healthy. Of course there are lots of herbal remedies being touted on YouTube and some herbal distributors injecting hashtags relating to a virus to help push there product up the search engine.
I usually buy my spices from the local Delhi Shop mainly because of the wide range and competitive prices. A few weeks ago I noticed that one of the boxes was empty, this is rare I thought, not just one box but five! The label read CARDAMOM. Is there a secret we don’t know about? Well I didn’t have time to do a search but I took a photo of the label to remind me to go investigate later.
To my amazement later on that day I found this some info on the 10 Health Benefits of Cardamom, Backed by Science! So what is Cardamom? It is a spice with an intense, slightly sweet flavor that some people compare to mint. It originated in India but is available worldwide today and used in both sweet and savory recipes. The seeds, oils and extracts of cardamom are thought to have impressive medicinal properties and have been used in traditional medicine for centuries (1, 2).
Here are 10 health benefits of cardamom, backed by science.
1. Antioxidant and Diuretic Properties May Lower Blood Pressure Cardamom may be helpful for people with high blood pressure. In one study, researchers gave three grams of cardamom powder a day to 20 adults who were newly diagnosed with high blood pressure. After 12 weeks, blood pressure levels had significantly decreased to the normal range (3Trusted Source).
The promising results of this study may be related to the high levels of antioxidants in cardamom. In fact, the participants’ antioxidant status had increased by 90% by the end of the study. Antioxidants have been linked to lower blood pressure (3Trusted Source, 4Trusted Source). Researchers also suspect that the spice may lower blood pressure due to its diuretic effect, meaning it can promote urination to remove water that builds up in your body, for example around your heart.
Cardamom extract has been shown to increase urination and decrease blood pressure in rats (5Trusted Source).
Cardamom may help lower blood pressure, most likely due to its antioxidant and diuretic properties.
2. May Contain Cancer-Fighting Compounds The compounds in cardamom may help fight cancer cells. Studies in mice have shown that cardamom powder can increase the activity of certain enzymes that help fight cancer (6Trusted Source, 7Trusted Source).
The spice may also enhance the ability of natural killer cells to attack tumors (8Trusted Source).
In one study, researchers exposed two groups of mice to a compound that causes skin cancer and fed one group 500 mg of ground cardamom per kg (227 mg per pound) of weight per day (7 Trusted Source).
After 12 weeks, only 29% of the group who ate the cardamom developed cancer, compared to over 90% of the control group (7Trusted Source).
Research on human cancer cells and cardamom indicate similar results. One study showed that a certain compound in the spice stopped oral cancer cells in test tubes from multiplying (9Trusted Source).
Even though the results are promising, these studies have only been conducted on mice or in test tubes. Human research is needed before stronger claims can be made.
Certain compounds in cardamom may fight cancer and stop the growth of tumors in mice and test tubes. Human research is needed to validate if these results apply to humans as well.
3. May Protect from Chronic Diseases Thanks to Anti-Inflammatory Effects Cardamom is rich in compounds that may fight inflammation. Inflammation occurs when your body is exposed to foreign substances. Acute inflammation is necessary and beneficial, but long-term inflammation can lead to chronic diseases (10Trusted Source, 11Trusted Source, 12).
Antioxidants, found in abundance in cardamom, protect cells from damage and stop inflammation from occurring (13Trusted Source). One study found that cardamom extract in doses of 50–100 mg per kg (23–46 mg per pound) of body weight was effective in inhibiting at least four different inflammatory compounds in rats (14Trusted Source). Another study in rats showed that eating cardamom powder decreased liver inflammation induced by eating a diet high in carbs and fat (15Trusted Source).
Though there are not as many studies on the anti-inflammatory effects of cardamom in humans, research shows that supplements may increase antioxidant status by up to 90% (3Trusted Source).
The antioxidant compounds in cardamom may help protect cells from damage and slow down and prevent inflammation in your body.
4. May Help with Digestive Problems, Including Ulcers Cardamom has been used for thousands of years to help with digestion.
It’s often mixed with other medicinal spices to relieve discomfort, nausea and vomiting (1). The most researched property of cardamom, as it pertains to relieving stomach issues, is its possible ability to heal ulcers.
In one study, rats were fed extracts of cardamom, turmeric and sembung leaf in hot water before being exposed to high doses of aspirin to induce stomach ulcers. These rats developed fewer ulcers compared to rats that only received aspirin (16Trusted Source). A similar study in rats found that cardamom extract alone could completely prevent or reduce the size of gastric ulcers by at least 50%.
In fact, at doses of 12.5 mg per kg (5.7 mg per pound) of body weight, cardamom extract was more effective than a common anti-ulcer medication (17Trusted Source). Test-tube research also suggests that cardamom may protect against Helicobacter pylori, a bacteria linked to the development of most stomach ulcer issues (18Trusted Source). More research is needed to know if the spice would have the same effect against ulcers in humans.
SUMMARY Cardamom may protect against digestive issues and has been shown to reduce the number and size of stomach ulcers in rats.
5. May Treat Bad Breath and Prevent Cavities The use of cardamom to treat bad breath and improve oral health is an ancient remedy. In some cultures, it’s common to freshen your breath by eating entire cardamom pods after a meal (1). Even the chewing gum manufacturer Wrigley uses the spice in one of its products.
The reason why cardamom can lead to minty fresh breath may have to do with its ability to fight common mouth bacteria (19Trusted Source). One study found that cardamom extracts were effective in fighting five bacteria that can cause dental cavities. In some test-tube cases, the extracts prevented the growth of the bacteria by up to 0.82 inches (2.08 cm) (20). Additional research shows that cardamom extract can reduce the number of bacteria in saliva samples by 54% (21). However, all of these studies have been conducted in test tubes, making it unclear how the results may apply to humans.
SUMMARY Cardamom is often used to treat bad breath and is a component of some chewing gums. This is because cardamom might be able to kill common mouth bacteria and prevent cavities.
6. May Have Antibacterial Effects and Treat Infections Cardamom also has antibacterial effects outside of the mouth and may treat infections. Research shows that cardamom extracts and essential oils have compounds that fight several common strains of bacteria (22Trusted Source, 23Trusted Source, 24Trusted Source, 25Trusted Source).
One test-tube study examined the impact of these extracts on drug-resistant strains of Candida, a yeastthat can cause fungal infections. The extracts were able to inhibit the growth of some strains by 0.39–0.59 inches (0.99–1.49 cm) (26Trusted Source).
Additional test-tube research found that essential oils and extracts of cardamom were just as, and sometimes more effective than standard drugs against E. coli and Staphylococcus, bacteria that can cause food poisoning (23Trusted Source). Test-tube studies have also shown that cardamom essential oils fight the bacteria Salmonella that leads to food poisoning and Campylobacter that contributes to stomach inflammation (24Trusted Source, 25Trusted Source).
Existing studies on the antibacterial effects of cardamom have only looked at isolated strains of bacteria in labs. Therefore, the evidence is currently not strong enough to make claims that the spice would have the same effect in humans.
SUMMARY The essential oils and extracts of cardamom may be effective against a variety of bacterial strains that contribute to fungal infections, food poisoning and stomach issues. However, research has only been conducted in test tubes and not in humans.
7. May Improve Breathing and Oxygen Use Compounds in cardamom may help increase airflow to your lungs and improve breathing. When used in aromatherapy, cardamom can provide an invigorating odor that enhances your body’s ability to use oxygen during exercise (27).
One study asked a group of participants to inhale cardamom essential oil for one minute before walking on a treadmill for 15-minute intervals. This group had a significantly higher oxygen uptake compared to the control group (27). Another way that cardamom may improve breathing and oxygen use is by relaxing your airway. This may be particularly helpful for treating asthma. A study in rats and rabbits found that injections of cardamom extract could relax the throat air passage. If the extract has a similar effect in people with asthma, it may prevent their inflamed airways from restricting and improve their breathing (28).
SUMMARY Cardamom may improve breathing by stimulating better oxygen uptake and relaxing air passage to the lungs in humans and animals. . May Lower Blood Sugar Levels When taken in powder form, cardamom may lower blood sugar.
One study found that feeding rats a high-fat, high-carb (HFHC) diet caused their blood sugar levels to remain elevated longer than if they were fed a normal diet (15Trusted Source).
When rats on the HFHC diet were given cardamom powder, their blood sugar did not stay elevated for longer than the blood sugar of rats on a normal diet (15Trusted Source).
However, the powder may not have the same effect in humans with type 2 diabetes. In a study in over 200 adults with this condition, participants were divided into groups that took only black tea or black tea with three grams of either cinnamon, cardamom or ginger every day for eight weeks (29Trusted Source).
The results showed that cinnamon, but not cardamom or ginger, improved blood sugar control (29Trusted Source). In order to better understand the effect of cardamom on blood sugar in humans, more studies are needed.
SUMMARY A study on rats suggests that cardamom may help decrease high blood sugar levels, but more high-quality human studies are needed.
9. Other Potential Health Benefits of Cardamom In addition to the aforementioned health benefits, cardamom may be good for your health in other ways as well. Studies in rats have found that the high antioxidant levels in the spice may prevent both liver enlargement, anxiety and even aid weight loss:
Liver protection: Cardamom extract may decrease elevated liver enzymes, triglyceride and cholesterol levels. They may also prevent liver enlargement and liver weight, which reduces the risk of fatty liver disease (30, 31Trusted Source, 32Trusted Source, 33Trusted Source).
Anxiety: One rat study suggests that cardamom extract may prevent anxious behaviors. This may be because low blood levels of antioxidants have been linked to the development of anxiety and other mood disorders (34Trusted Source, 35Trusted Source, 36Trusted Source).
Weight loss: A study in 80 overweight and obese prediabetic women found a link between cardamom and slightly reduced waist circumference. However, rat studies on weight loss and the spice have not found significant results (15Trusted Source, 37Trusted Source) The number of studies on the link between cardamom and these potential benefits is limited and mostly done on animals.
Furthermore, the reasons why the spice may help improve liver health, anxiety and weight are unclear.
SUMMARY: A limited number of studies suggests that cardamom supplements may decrease waist circumference and prevent anxious behaviors and fatty liver. The reasons behind these effects are unclear but may have to do with the spice’s high antioxidant content.
10. Safe for Most People and Widely Available Cardamom is generally safe for most people. The most common way to use cardamom is in cooking or baking. It’s very versatile and often added to Indian curries and stews, as well as gingerbread cookies, bread and other baked goods.
The use of cardamom supplements, extracts and essential oils is likely to become more common in light of the promising results of research on its medicinal uses. However, there is currently no recommended dose for the spice since most studies have been on animals. The use of supplements should be monitored by a health professional. Furthermore, cardamom supplements may not be suitable for children and women who are pregnant or breastfeeding.
Most supplements recommend 500 mg of cardamom powder or extract once or twice a day. The FDA does not regulate supplements, so be sure to choose brands that have been tested by a third party if you’re encouraged to try cardamom supplements by a healthcare provider. If you’re interested in trying cardamom, remember that adding the spice to your foods may be the safest way.
SUMMARY Using cardamom in cooking is safe for most people. Cardamom supplements and extracts have not been thoroughly researched and should only be taken under the guidance of a healthcare provider.
The Bottom Line Cardamom is an ancient remedy that may have many medicinal properties. It may lower blood pressure, improve breathing and aid weight loss.
What’s more, animal and test-tube studies show that cardamom may help fight tumors, improve anxiety, fight bacteria and protect your liver, though the evidence in these cases is less strong. However, little or no human research exists for a number of the health claims associated with the spice. More studies are needed to show if or how the results of preliminary research apply to humans.
Nevertheless, adding cardamom to your cooking may be a safe and effective way to improve your health. Cardamom extracts and supplements may also provide benefits but should be taken with caution and under the supervision of a doctor.
I came across these superfoods on a home remedy info page the other day amnd was surprised to say that I eat at least three quarters of there recommendations but not as often as I should.
Aging is a natural process but, of course, we all wish we could look young and stay healthy forever. No one can offer us the Fountain of Youth (not yet), but there are some tips that can make a huge difference in slowing down the body’s aging process and leave others wondering how you stay so young.
Medicines keep us alive longer than ever before, but they have side effects. Instead of relying on medicines and beauty products, focus on your food choices. The foods you eat greatly impact how your body responds as you get older.
It is well known that poor nutrition contributes to disease and premature aging, whereas a healthy diet provides your body with essential nutrients to keep your organs in good working condition. Plus, healthy foods will help your body combat the typical problems brought on by aging.
Many foods can help defy the clock and keep you looking and feeling young for years.
Here are the top 10 anti-aging superfoods.
Walnuts are considered an amazing anti-aging food. They are high in omega-3 fatty acids. In fact, one-fourth cup of walnuts provides approximately 91 percent of the daily recommended intake of omega-3 fatty acids.These essential fatty acids help regulate your cholesterol level and reduce the risk of heart disease. They also will help your brain function properly for years to come. Plus, walnuts contain magnesium, iron, zinc, potassium, selenium, copper and fiber that are required to keep your body healthy and energetic as you age. Last but not least, they will help you keep your waistline trim as you get older.Walnuts can be eaten as a snack or added to salads, yogurt and stir-fry recipes. Be sure not to have more than a handful of unsalted walnuts at a time to keep calories in check.
Antioxidants can slow down the aging process and blueberries are the best antioxidant-rich food available. Antioxidants stop free radicals from forming in your body, which can cause serious diseases and speed up the aging process. Plus, blueberries have powerful anti-inflammatory properties that help keep all your body’s cells from aging and keep your skin looking young.Blueberries can also reduce the risk of arthritis, lower cholesterol, improve eyesight and slow down cognitive deterioration that comes with Alzheimer’s disease. You can have them with your cereal, eat them with ice cream or yogurt, or have them as a fruit snack.
Evidence indicates that spinach can help you stay in top shape as you age. Spinach is a great source of lutein and zeaxanthin, which are antioxidants that greatly help reduce age-related mental decline, eye and vision conditions, and bone degeneration.
Not only that, spinach also has a high amount of vitamins C and E as well as beta-carotene, all of which help protect the skin from the sun’s harmful ultraviolet rays so your skin remains vibrant and healthy even as you age. In addition, this green vegetable can help prevent cardiovascular disease, lower high blood pressure and lower cholesterol. It can even reduce the risk of cancer in the digestive tract.
Just one cup of fresh spinach daily can keep your body healthy and your skin young for years. You can eat spinach in salad, soup or juice form.
4. Green Tea
Green tea is used in a host of beauty products due to its powerful antioxidant properties, which help protect the skin from harmful free radicals that cause wrinkling, brown spots and skin aging. These antioxidants can slow down premature aging and help keep your skin supple and looking young. This healthy beverage also helps protect against skin cancer.
Green tea has also been shown to help prevent heart disease and high cholesterol, prevent and reduce the risk of rheumatoid arthritis, and help you preserve bone density. If you wish to look younger than your age, one or two cups of green tea daily can help a lot. You can also try green tea supplements.
Salmon is an excellent source of omega-3 fatty acids and hence can be used to delay the aging process. Omega-3 fatty acids help prevent cholesterol buildup in the arteries, protect against abnormal heart rhythms and keep you mentally sharp as you age.
The anti-inflammatory properties and high protein content of salmon also help keep your skin free from blemishes, acne breakouts and various signs of aging like wrinkles, brown spots, crow’s feet and fine lines. Plus, salmon contains a chemical called astaxanthin, which gives your skin a youthful appearance. In addition, this cold water fish is rich in anti-aging nutrients like vitamins D and E. Try to have three or four servings of salmon per week. You can opt for grilled, smoked or baked salmon.
Broccoli and other cruciferous vegetables can significantly slow down the aging process. Broccoli is high in antioxidants and contains an impressive number of anti-aging nutrients. This superfood contains the compounds sulforaphane and indoles, which help protect against oxidative stress, cell damage and even cancer.
The B-vitamin folate in broccoli will help your brain work properly for years, while the vitamin K1 increases bone density and reduces fracture risk. Plus, it is rich in artery-clearing fiber, bone-strengthening calcium and heart-healthy potassium.
One serving of broccoli three or four times per week can make a difference in your health and how you age. Try to always eat fresh broccoli rather than frozen broccoli.
7. Olive Oil
Several studies have concluded that olive oil can make you look younger than your age. Olive oil is high in antioxidants, including vitamins A and E. While vitamin A protects the skin from free radicals that are known to accelerate the aging process, vitamin E aids in skin repair and renewal.
Higher intake of olive oil means less fine lines, fewer wrinkles, a more even skin tone and smooth texture. The monounsaturated fatty acids in olive oil can also improve heart health, lower cholesterol levels, and control blood sugar.
To enjoy the anti-aging benefits of olive oil, use it as your regular cooking oil. Also, this healthy oil can be used as bath oil and as a topical moisturizer.
8. Dark Chocolate
Dark chocolate is loaded with antioxidants that help protect your body from free radicals, which cause oxidative damage to cells. Free radicals can speed up the aging process and also cause different types of cancer.
The cocoa present in dark chocolate has flavanols that encourage blood vessels to relax, keeping them youthful, supple and pliable. This in turn lowers risk of high blood pressure, Type 2 diabetes, kidney disease and dementia. Eat dark chocolate in moderation, as it is high in calories and saturated fat that can cause weight gain. Stick to a small piece of dark chocolate with higher cocoa percentage.
Garlic has many health benefits and has been used for ages to slow down the aging process. It has allicin that works as an antioxidant and anti-inflammatory agent. Allicin helps keep the body free from harmful free radicals. Garlic is also useful for decreasing blood pressure and cholesterol, removing heavy metals from the body, preventing cancer and acting as an antifungal and antiviral agent.
Plus, it contains vitamins A, B and C, selenium, iodine, potassium, iron, calcium, zinc and magnesium that are essential to keep your body in good health. To enjoy the anti-aging as well as other health benefits of garlic, try to eat two raw garlic cloves daily. Also, use garlic in your cooking.
A tomato a day can reverse the effects of aging. Tomato’s anti-aging benefits are credited to lycopene, a powerful antioxidant that protects the skin from harmful free radicals. Lycopene acts as a natural sun block, preventing the UV damage that causes sun spots, dryness and wrinkles. Also, a tomato-rich diet boosts the production of collagen, the protein that keeps skin supple. Tomatoes also have the ability to cut cholesterol, prevent heart disease as well as ward off a range of cancers.
For optimum health and good looking skin, try to drink one glass of tomato juice daily. You can also have tomatoes in your salad or soup. Include these foods in your diet plan to boost your health and reduce the impacts of aging. Along with these foods, you need to follow a healthy lifestyle for better health and looks.