CORRECT WAY OF COOKING INSTANT NOODLES

The correct way to cook instant noodles without harming our bodies and 
health. `Normally, how we cook the instant noodles is to put the noodles 
into a pot with water, throw in the powder and let it cook for around 3 
minutes and then it's ready to eat. 

This is *the **WRONG* method of cooking the instant noodles. 

By doing this, when we actually boil the ingredients in the powder, normally 
with MSG, it will change the molecular structures of the MSG causing it to 
be toxic. 

The other thing that you may or may not realize is that, the noodles are 
coated with wax (lilin) and it will take around 4 to 5 days for the body to excrete 
the wax after you have taken the noodles.* 

CORRECT** **METHOD* : 

1. boil the noodles in a pot with water. 
2. once the noodles is cooked, take out the noodles, and* **throw* *away the 
water which contains wax(lilin)**.* 
3. boil another pot of water till boiling and put the noodles into the hot 
boiling water and then shut the fire. 
4. only at this stage when the fire is off, and while the water is very hot, 
put the ingredient with the powder into the water, to make noodle soup. 
5. however, if you need dry noodles, take out the noodles and add the 
ingredient with the powder and toss it to get dry noodles. 

Please share this info and help save a life.

Reminder:

Ramen (instant noodles) and similar products are often criticized as being unhealthy or junk food. A single serving of instant noodles is high in carbohydrates but low in fiber, vitamins and minerals. Noodles are typically fried as part of the manufacturing process, resulting in high levels of saturated fat and/or trans fat. Additionally, if served in an instant broth, it typically contains high amounts of sodium. The current U.S. Recommended Dietary Allowance of sodium for adults and children over 4 years old is 2,400 mg/day. Some brands may have over 3,000 mg of sodium per package in extreme cases.

The most recent controversy concerns dioxin and other hormone-like substances that could theoretically be extracted from the packaging and glues used to pack the instant noodles. As hot water is added, it was reasoned that harmful substances could seep into the soup. After a series of studies were conducted, various organizations requested changes in the packaging.

Another major concern on the health drawback of consuming the instant noodles is that the products can be manufactured with oxidized fat and oils if the process is not better managed. Oxidized fat and oils are health hazard substances which induce neurotoxins and which make neurocells hypoactive.

References:

1. Forwarded emails.

2. Wikipedia.

Benefits of Orange Juice

Orange is one of most famous fruits in world, and it is liked by everyone. It has a very good taste and a very refreshing odour. Orange is loaded with vitamins, and the most abundant vitamin in orange is Vitamin C. These powerful vitamins protect our body against harmful elements. There are lots of benefits of orange, like it is a very good astringent for oily skin, for those who are afraid of oily skins especially during rainy seasons, applying orange juice will refresh your skin. Orange peels are also very good for skin; sun dried orange peels in powdered form can be applied on oily skin.

Other nutrition benefits of orange are that it is rich in Beta carotene, which is a powerful antioxidant guarding the health of our cells. Our brain needs folic acid for proper development which is found in Oranges. They help in maintaining blood pressure as they contain good amount of magnesium, also oranges have high potassium content which helps in maintaining a healthy cardiovascular system. The food we eat is converted into energy by thiamin found in orange.

Orange juice is an integral part of diet, however it is recommended that orange should be eaten full, as the fiber content will be lost in extracting juice. Calcium in oranges ensures strong teeth and bone.

Carotenoids in oranges act as powerful antioxidants against harmful radicals that can reduce the effect of early aging. The phytonutrients in oranges enable the nutrients to work more efficiently. Vitamin B6 in oranges enhances the processing of protein and carbohydrates in food. Vitamin B6 also supports the production of hemoglobin that carries oxygen to all parts of the body. A daily glass of orange juice can help prevent the repetition of kidney stones. The fiber in orange reduces cholesterol level in the body. The natural fruit sugar, fructose in orange controls the rising blood sugar levels after a meal. So, make sure that you have that delicious fruit as a part of your everyday diet.

Orange Juice Benefits 

There are different juices which are believed to offer health benefits to the body. One good example of a well known healthy juice is orange juice. Here are just a few of the many health benefits that you may be provided with when you drink orange juice. 
Orange Juice Health Benefits 

1. Drinking a glass of orange juice a day can keep the doctor away. Orange juice is known to contain a high percentage of Vitamin C, which is helpful in boosting the immune system. So, you will be less likely to catch various illnesses, such as colds or the flu. 

2. Various medical studies show that orange juice may help lower both cholesterol levels and blood pressure levels, which are two very common problems among middle aged men and women. 

3. Orange juice is thought to be very high in antioxidants. What this means is that this yummy juice may help prevent various forms of cancer, including breast cancer and prostate cancer.

4. Fairly large amounts of potassium, which is an essential nutrient for the body, can be found in orange juice. 

5. Studies have shown that orange juice can help reduce the risk of heart disease, which is because it can help improve circulation. 

6. Orange juice contains Folate, which plays a major role in the reproduction of new cells and can help with the healing process. 

7. Research has shown that orange juice has anti-inflammatory properties. If you experience a lot of arthritis-related pain, orange juice may really help relieve it. 

8. Due to the antioxidants found in orange juice, many people believe that drinking it on a regular basis may help aid in weight loss. Of course, with all of the other health benefits that orange juice has to offer, it is probably a good note to not drink the juice simply due to weight loss reasons, as it may or may not be effective.

Drink Orange Juice in Moderation 

Always remember that you do not need to drink a whole lot of orange juice in order to get these healthy benefits. In fact, since orange juice is fairly high in calories, avoid drinking too much of the stuff. Be sure to check the sugar content on the label when choosing orange juice if you really want to get the highest amount of health benefits from your orange juice and, ultimately, prevent weight gain (since high sugar levels can cause it). 
Orange Juice With Pulp 

It is often said that orange juice containing pulp tends to even healthier for the body, but it is an issue that is often debated. If you have a stomach condition, remember that orange juice is very acidic and for that reason, it may cause you to feel an upset stomach. Due to its acidity, orange juice can also cause tooth damage if you do not care for your teeth properly after drinking it.

Source:

http://www.hairstylescut.com/feeling-good/orange-juice-benefits.htm

http://www.ayushveda.com/dietfitness/benefits-of-orange/

Benefits of Bean Sprouts

Certainly bean sprouts are a storehouse of number of vitamins and minerals. Bean sprouts not just have a lovely fresh flavor but they are extremely good for your health too. The bean sprouts that are easily available for you in market to relish are generally the sprouted moong beans. But you can easily sprout aduki bens, alfalfa, lentils and soybeans at your home too.

Do you know that the sprouting process of beans not only increase the nutritive value of beans but also reduces its calorific value too. Sprouted beans increase the digestive enzymes which facilitates digestion process of your body. But before indulging into a sprouting process, make sure you allow that much amount of humidity and warmth which are needed for proper sprouting otherwise it could lead to the growth of harmful bacteria. Therefore Extreme hygiene and caution should be taken during sprouting process to avoid the food borne illnesses.

Beans contains significant amount of proteins, vitamin C and number of essential B vitamins which are needed by your body for proper functioning of various body system.

People who go on for dieting, beans sprouts serve their best purpose. Mind it, the bean sprouts forms the ideal food for calorie conscious people as beans are very low in calories and can be eaten without any dressing over it.

Beans sprouts a have an excellent flavor, can be eaten raw in forms in salads or between sandwiches.

You can even treat bean sprouts as a snack item that can be eaten at any time of day. But Make sure you use the sprouts soon after buying. Don’t keep them for long hours, they might taste sour. Go for firm sprouts which are green and yellow in color not the limp ones. Avoid the ones that are turning brown.

Bean Sprouts

Energy value (calories per serving): Low

Protein: High Fat: Low

Saturated fat: Low

Cholesterol: None

Carbohydrates: High

Fiber: Moderate Sodium: Low

Major vitamin contribution: B vitamins, folate, vitamin C Major mineral contribution: Iron, potassium

 

About The Nutrients in Bean Sprouts

 

Because beans use stored starches and sugars to produce green shoots called sprouts, sprouted beans have less carbohydrate than the beans from which they grow. But bean sprouts are a good source of dietary fiber, including insoluble cellulose and lignin in leaf parts and soluble pectin and gums in the bean. The sprouts are also high in the B vitamin folate and vitamin C.

 

One-half cup raw mung bean sprouts has 1.2 g dietary fiber, 31.5 mcg folate (16 percent of the RDA for a man, 17.5 percent of the RDA for a woman), and 7 mg vitamin C (11.5 percent of the RDA).

 

Raw beans contain anti-nutrient chemicals that inhibit the enzymes we use to digest proteins and starches; hemagglutinens (substances that make red blood cells clump together); and "factors" that may inactivate vitamin A. These chemicals are usually destroyed when the beans are heated. Sprouted beans served with the bean must be cooked before serving.

 

Buying Bean Sprouts

 

Look for: Fresh, crisp sprouts. The tips should be moist and tender. (The shorter the sprout, the more tender it will be.) It is sometimes difficult to judge bean sprouts packed in plastic bags, but you can see through to tell if the tip of the sprout looks fresh. Sprouts sold from water-filled bowls should be refrigerated, protected from dirt and debris, and served with a spoon or tongs, not scooped up by hands.

 

Avoid: Mushy sprouts (they may be decayed) and soft ones (they have lost moisture and vitamin C).

 

Storing Bean Sprouts

 

Refrigerate sprouts in a plastic bag to keep them moist and crisp. If you bought them in a plastic bag, take them out and repack them in bags large enough that they do not crush each other. To get the most vitamin C, use the sprouts within a few days.

 

Preparing Bean Sprouts

 

Rinse the sprouts thoroughly under cold running water to get rid of dirt and sand. Discard any soft or browned sprouts, then cut off the roots and cook the sprouts.

 

Do not tear or cut the sprouts until you are ready to use them. When you slice into the sprouts, you tear cells, releasing enzymes that begin to destroy vitamin C.

 

What Happens When You Cook Bean Sprouts

 

Cooking destroys some of the heat-sensitive vitamin C in sprouts. To save it, steam the sprouts quickly, stir-fry them, or add them uncooked just before you serve the dish.

 

How Other Kinds of Processing Affect This Food

 

Canning. Vitamin C is heat-sensitive, and heating the sprouts during the canning process reduces their vitamin C content.

 

Medical Uses and/or Benefits

 

Lower risk of some birth defects. As many as two of every 1,000 babies born in the United States each year may have cleft palate or a neural tube (spinal cord) defect due to their mothers' not having gotten adequate amounts of folate during pregnancy. The current RDA for Eolate is 180 mcg for a woman and 200 mcg for a man, but the FDA now recommends 400 mcg for a woman who is or may become pregnant. Taking folate supplements before becoming pregnant and continuing through the first two months of pregnancy reduces the risk of cleft palate; taking folate through the entire pregnancy reduces the risk of neural tube defects.

 

Lower risk of heart attack. In the spring of 1998, an analysis of data from the records for more than 80,000 women enrolled in the long-running Nurses Health Study at Harvard School of Public Health/Brigham and Woman's Hospital in Boston demonstrated that a diet providing more than 400 mcg folate and 3 mg vitamin B6 a day from either food or supplements, more than twice the current RDA for each, may reduce a woman's risk of heart attack by almost 50 percent. Although men were not included in the analysis, the results are assumed to apply to them as well. NOTE: Fruit, green leafy vegetables, beans, whole grains, meat, fish, poultry, and shellfish are good sources of vitamin B6.

 

Adverse Effects Associated with Bean Sprouts

 

Food poisoning: Reacting to an outbreak of Salmonella and E. coli O157:H7 food poisoning associated with eating raw alfalfa sprouts, the Food and Drug Administration issued a warning in 1998 and again in summer 1999, cautioning those at high risk of food-borne illness not to eat any raw sprouts. The high-risk group includes children, older adults, and people with a weakened immune system (for example, those who are HIV-positive or undergoing cancer chemotherapy). Tests conducted by the U.S. Department of Agriculture in 1999 suggest that irradiating raw sprouts and bathing them in an antiseptic solution at the processing plant may eliminate disease organisms and prolong the vegetable's shelf life; this remains to be proven.

Source:

http://www.ayushveda.com/womens-magazine/health-benefits-of-bean-sprouts/

http://www.asianonlinerecipes.com/vegetables-guide/bean-sprouts-2.php

Benefits of Apples

The apple is the pomaceous fruit of the apple tree, species Malus domestica in the rose family Rosaceae. It is one of the most widely cultivated tree fruits. The tree is small and deciduous, reaching 3 to 12 metres (9.8 to 39 ft) tall, with a broad, often densely twiggy crown.[1] The leaves are alternately arranged simple ovals 5 to 12 cm long and 3–6 centimetres (1.2–2.4 in) broad on a 2 to 5 centimetres (0.79 to 2.0 in) petiole with an acute tip, serrated margin and a slightly downy underside. Blossoms are produced in spring simultaneously with the budding of the leaves. The flowers are white with a pink tinge that gradually fades, five petaled, and 2.5 to 3.5 centimetres (0.98 to 1.4 in) in diameter. The fruit matures in autumn, and is typically 5 to 9 centimetres (2.0 to 3.5 in) diameter. The center of the fruit contains five carpels arranged in a five-point star, each carpel containing one to three seeds.

The tree originated from Central Asia, where its wild ancestor is still found today. There are more than 7,500 known cultivars of apples resulting in range of desired characteristics. Cultivars vary in their yield and the ultimate size of the tree, even when grown on the same rootstock.

At least 55 million tonnes of apples were grown worldwide in 2005, with a value of about $10 billion. China produced about 35% of this total. The United States is the second leading producer, with more than 7.5% of the world production. Turkey, France, Italy and Iran are among the leading apple exporters.

Benefits of apples

Bone Protection
French researchers found that a flavanoid called phloridzin that is found only in apples may protect post-menopausal women from osteoporosis and may also increase bone density. Boron, another ingredient in apples, also strengthens bones.

Asthma Help
One recent study shows that children with asthma who drank apple juice on a daily basis suffered from less wheezing than children who drank apple juice only once per month. Another study showed that children born to women who eat a lot of apples during pregnancy have lower rates of asthma than children whose mothers ate few apples.

Alzheimer's Prevention
A study on mice at Cornell University found that the quercetin in apples may protect brain cells from the kind of free radical damage that may lead to Alzheimer's disease. 

Lower Cholesterol
The pectin in apples lowers LDL ("bad") cholesterol. People who eat two apples per day may lower their cholesterol by as much as 16 percent.

Lung Cancer Prevention
According to a study of 10,000 people, those who ate the most apples had a 50 percent lower risk of developing lung cancer. Researchers believe this is due to the high levels of the flavonoids quercetin and naringin in apples.

Breast Cancer Prevention
A Cornell University study found that rats who ate one apple per day reduced their risk of breast cancer by 17 percent. Rats fed three apples per day reduced their risk by 39 percent and those fed six apples per day reduced their risk by 44 percent. 

Colon Cancer Prevention
One study found that rats fed an extract from apple skins had a 43 percent lower risk of colon cancer. Other research shows that the pectin in apples reduces the risk of colon cancer and helps maintain a healthy digestive tract.

Liver Cancer Prevention
Research found that rats fed an extract from apple skins had a 57 percent lower risk of liver cancer. 

Diabetes Management
The pectin in apples supplies galacturonic acid to the body which lowers the body's need for insulin and may help in the management of diabetes. 

Weight Loss
A Brazilian study found that women who ate three apples or pears per day lost more weight while dieting than women who did not eat fruit while dieting.

Source:

Wikipedia

http://www.healthdiaries.com/eatthis/10-health-benefits-of-apples.html