What benefits of nuts

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Walnut is made from a hard, rounded crust and contains a single, crumbly, edible seed. The nuts can be eaten fresh or roasted, can be salted, and nuts are usually eaten as a snack or with a group From other nuts, it may be added to salads, baked goods, and many other foods, dried fruits to increase consumption in the person's diet and benefit from it.

It should be noted that walnuts can be exposed to rancidity if not stored well or because of its foot because of its high content of fat, as walnuts, considered to be harmless to health causes the emergence of a sharp flavor is not palatable to people, Walnuts are in a cool, dark and dry place. The nuts can be kept for a few months by keeping them at room temperature or for a year if they are placed in the refrigerator.

Benefits of walnuts

The walnut contains many important compounds and nutrients that gain many of the health benefits of the human body. Here are some of these benefits:

Maintaining heart health:

Some studies have shown that eating walnuts helps reduce the risk of heart disease, blood vessels, strokes and heart attacks, especially when combined with a healthy lifestyle because it contains a high proportion of healthy fats and antioxidants. The risk of heart disease is as follows:

Reduce the level of LDL cholesterol in the blood.

Reduce inflammation.

Improve blood vessel function, and reduce the risk of accumulation of plaque in the arteries.

Cancer prevention:

The body can be protected from many types of cancer by eating healthy food and practicing various healthy habits such as exercise. Therefore, walnuts can be an effective part of the cancer prevention diet because they contain useful plant compounds that have anti-cancer properties.

Maintaining brain health:

A nutritious diet can improve brain function, slow the progression of Alzheimer's disease and have a positive memory effect because of its high antioxidant content and omega-3 fats. However, the evidence supporting this is low, To support them.

Maintaining bone health:

The nut is a good source of the copper component, which is associated with severe deficiency with low bone mineral density and increased risk of osteoporosis, and copper plays an important role in the preservation of the material collagen and elastin, the main structural components of the human body, the nut contains a high amount of manganese And magnesium, which help prevent osteoporosis.

The nutritional value of nuts

The nut contains 65% of the fat, low amounts of protein (about 15%), it contains a little carbohydrate, and a high percentage of fiber, so the nut content of healthy fats, protein and fiber makes it a snack that gives a sense of fullness And satiety when compared to snacks that are usually eaten, which are often rich in simple carbohydrates, such as dill and biscuits.

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How to treat anemia with herbs

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Anemia occurs when there is not enough red blood cells in the body, and anemia has many types, but the most common is iron deficiency anemia (iron deficiency anemia) ). Red blood cells contain an iron-filled protein called Hemoglobin. Hemoglobin transfers oxygen-filled blood to the cells of the body, so iron deficiency in the body will lead to the inability to form the hemoglobin needed by the body, For blood, as it may affect the folic acid deficiency Folic Acid, and Vitamin B-12 in the body's ability to form red blood cells.

Natural remedies for anemia

Herbs used to treat anemia

It is important to know that the use of herbs may cause side effects or stimulate the occurrence of these effects, and may interfere with the work of some species of them, so it is important to pay attention to the use of them only under medical supervision, it is worth knowing that the use of herbs to treat diseases or strengthen the body needs (2) Spirulina (Spirulina) is a type of blue-green algae that is used to treat certain types of anemia. ; However, the patient should not Ntbah when taken and consult your physician if eating inhibitory drugs immunity (in English: Immunosuppressant Drugs).

Alfalfa clover;

Medicago sativa is a traditional method used to strengthen and purify blood. It may increase blood strength and restore hemoglobin to its normal level in simple anemia; however, it may interfere with some drugs and treatments such as blood-circulating drugs such as warfarin Warfarin, Lithium, and Digoxin, which is used by placing it in water for 20 minutes or for 5 minutes, and can be combined with other types of herbs Used to treat vertebrae T blood, such as: dandelion, or burdock, or yellow acidosis plant.

Dandelion:

Taraxacum officinale is used for some cases of anemia and is used in the same way and with the same precautions as when using alfalfa herb.

Burdock;

Arctium lappa roots or leaves can be used in the same way as the use of alfalfa to treat anemia.

Yellow ammonia: Rumex crispus is also used to treat cases of anemia according to the guidelines for the use of alfalfa.

Yellow Cochad:

Gentiana lutea is used to treat anemia by facilitating and stimulating the absorption of iron and other nutrients from the digestive system (Digestive System); however, attention should be paid to the fact that this herb is not used in cases where drugs are taken to reduce Blood Pressure, because yellow cchad herb can cause a severe drop in pressure. It is worth noting that Chinese herbivores do not use this herb in cases of chronic pain or frequent urination.

Nettle;

Stinging nettle contains many substances that contribute to treatment

Anemia,

Such as iron, vitamin C, which helps the body absorb iron, and chlorophyll, which helps treat iron deficiency anemia.

Plants and foods used to treat anemia

Although there is no specific type of food to treat blood loss, a healthy diet full of certain types of foods helps control and control anemia. Accurate treatment depends on the type of anemia and its causes; however, some foods include several types of Foods that are able to support and increase the number of red blood cells in all cases,

These types include:

Beetroot roots (Beetroot)

One of the best natural treatments for anemia is to increase blood in the body and to purify the body while providing oxygen.

Leafy vegetables;

Some of the most common types of foliage are folic acid, such as spinach, kale, Swiss Chard, etc. But it is important to know that although some types of leafy vegetables such as spinach and cabbage contain iron, they contain oxalate, which may prevent iron absorption, so it can not Rely on eating leafy vegetables alone to treat anemia; Enter it as part of the diet.

Cereals,

Examples of beans include iron, beans, chickpeas, soybeans, Black Beans, Lima Beans, and others.

Nuts & Seeds,

Many nuts and seeds contain iron, but preferably uneaten, including Pumpkin Seeds, Cashews, pistachios, Hemp Seeds, , Pine nuts, sunflower seeds, almonds, almonds, almonds, almonds, and almonds. However, it may contain large amounts of calcium; therefore, it may not increase iron levels in the body Big.

the black Honey,

Black honey (Blackstrap Molasses) is a byproduct of the sugar refining process. However, it does not contain large quantities of important nutrients that help replenish natural nutrients in the body, which increases the production of red blood cells, and Examples include iron, manganese, and others.

Symptoms of anemia

 Symptoms of anemia may seem simple and can not be observed at first; however, the symptoms worsen as the severity of anemia increases, and the symptoms vary depending on the cause of the anemia, but generally include the following:

Feeling of Fatigue and Weakness.

Pale in the skin.

Irregular heartbeats.

Shortness of Breath.

Feeling dizzy and dizziness.

Chest pain (Chest Pain).

Cold Hands and Feet

Headache.

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Tea in the world

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The tea is a Chinese name called the tree and the leaves and the drink that is made, belongs to the Camellian family, and is native to East Asia, which is characterized by green leaves shape, and aromatic yellow white flowers, in addition to containing many important elements of the body, such as minerals, vitamins , And antioxidants, and it must be pointed to the multiplicity of types, and this is what we will know you in this article.

Tea types

Black tea is the most widely used tea in the world. It is made from camellia leaves by wrapping and fermenting, drying, grinding, and multiplying its health benefits. It contains a large percentage of important antioxidants, which help to reduce cholesterol in the blood , Which reduces the incidence of stroke, but also contains 40 milligrams of caffeine per cup.

Green tea is the second most famous tea in the world, after black tea. It is made by drying green leaves of camellia plant, heating them, and fermenting them, and it helps to prevent cancer, reduces the chance of diseases of the arteries and heart, and contains only 25 milligrams Of caffeine per cup.

Black tea is similar to black tea in its manufacture, but it is less fermented, which increases the taste of its taste, and its health benefits that it activates some enzymes responsible for melting fat, and fragmentation of fat cells in the body, through burning calories, and must be One cup contains 30 milligrams of caffeine.

White tea is made from the leaves of the camellia plant, and is characterized by its more moderate taste of black tea, but it does not reduce drowsiness; because the cup contains only 15 milligrams of caffeine, it must be noted that it contains many important antioxidants The body, which fights cancer, reduces the amount of harmful cholesterol in the body, limiting the incidence of heart disease.

Flavored tea is the most delicious tea because it contains cinnamon, jasmine, orange, and lavender. It is also possible to combine any of the previous ingredients with different teas.

Herbal tea This type of rose leaves and dried fruits, in addition to some types of natural herbs, and is characterized by the lack of caffeine, so increases the sense of relaxation, and burn fat in the body.

Red tea or red tea is prepared from leaves grown in South Africa. It contains caffeine, but it contains many vitamins and antioxidants that increase the body's immunity, strengthen teeth and bones, and increase the freshness and moisturizing of the skin.

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The effect of ginger on the stomach

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Ginger is one of the most common tropical spices in the world and is a member of the plant group that includes cardamom and turmeric. It is characterized by a strong pungent odor, due to the presence of a natural substance called ketone, especially ketone called gingereol. Gingerol); it is the basic natural component of ginger, which gives him the therapeutic property of some diseases as indicated by a lot of scientific research on the subject of health. Ginger is found in the form of fresh or dried roots, capsules, or tea form.

The effect of ginger on the digestive system Scientific studies that have examined the effectiveness of ginger in the treatment of digestive problems have shown that it is characterized by some therapeutic properties. It possesses some natural compounds that made it unique in treating the problems of the digestive system.

Enhances digestion and helps regulate high blood sugar levels.

Contains compounds that increase the absorption efficiency of food and minerals from food intake, and is used as an appetizer, and also stimulates the secretion of saliva in the mouth.

It acts as an antioxidant and inflammation, which gives the ginger the protective properties of many different immune diseases, the most important of which are:

Cancer that specifically targets the digestive tract with its various organs, such as in the case of colon, liver, kidney, and other cancers.

Reduces contractions of the stomach muscles.

Ginger works as a chaser for gases and reduces constipation and heartburn.

It relieves colorectal pain. It is one of the most important herbs used in the treatment of Irritable Bowel Syndrome.

The amount to eat ginger is

 the amount of ginger to get its benefits and its various health dimensions, and avoid any possible side effects; it is 4 grams per day; about 1/8 cup of ginger daily, and this amount can be divided into parts during the day.

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Benefits of drinking ginger on your

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A flowering plant of the ginger family, which includes turmeric and halal, grows its roots and roots beneath the surface of the earth. The roots of ginger are a chain linked to each other in the form of a chain, the part used by the plant.

Ginger is a herbaceous plant that grows annually. Its leaves and flowers are about one meter long. Ginger originates over 14 centuries in tropical rainforests in Southeast Asia and the Indian subcontinent.

Ginger was exported to Europe through India in the first century AD, like other spices as a result of trade and then spread in many countries of the world, but the ginger cultivated in India is distinguished because of the genetic diversity among its varieties.

Gingerbread gives Ginger a strong taste and flavor. Its roots contain volatile oils, so it prepares a lot of meat dishes and cooked foods. It is also used in the preparation of sweets, as well as in the manufacture of ginger syrup after soaking in hot water for a period of time , Honey or slices of acidic fruits can be added to enhance interest and flavor. Ginger can be stored by drying or frozen to keep it fresh until it is needed.

The use of ginger many other forms: Ginger is used in fresh form after cleaning and decomposition, where the preparation of a lot of dishes and recipes international.

 Ginger is used as spices and spices after being extracted from the soil and leaves leaves, is cleaned from the dust and dried completely and then grind, and indicates the maturity of ginger when the observation of the wilting of flowers and leaves, and can be obtained from the markets ready for use.

Ginger is used as tablets sold in pharmacies.

The nutritional value of ginger The table below shows the nutritional composition of each 100 g of fresh ginger:

Nutrient Value Nutrient Water 78.89 g Energy 80 Kcal Protein 1.82 g Total fat 0.75 g Carbohydrate 17.77 g Calcium 16 mg milligram 0.6 mg mg Magnesium 43 mg Phosphorus 34 mg potassium 415 mg sodium 13 mg zinc 0.34 milligrams Vitamin C 5 mg vitamin B 0.025 mg Vitamin B2 0.034 mg B3 0.75 mg B6 0.16 mg folic acid 11 micrograms vitamin B12 0 micrograms vitamin Y 0.26 mg vitamin K 0.1 micrograms

The benefits of drinking Ginger on the tablet A hot cup of ginger can help relieve and treat many diseases and health problems, especially if it is drunk on gastrointestinal problems, such as digestion problems and morning sickness, to facilitate the absorption in the stomach and accelerate the use of its components , As applied to the rest of the uses, as many of the plant and herb pods are more useful and faster if they are drunk on the stomach, including ginger,

Here are some of the benefits of dipped ginger:

If you feel dizzy or nauseated when waking up or even stomach pain, it is recommended to drink a cup of hot ginger dipped to stop this feeling and clean the stomach of the remaining food residue.

Dehydrated ginger plays a vital role in facilitating digestion, improving the absorption of nutrients and nutrients indirectly, as improved digestion helps greatly reduce weight, and helps ginger to solve the problem of unwanted burping.

Drinking ginger helps to increase the rate of calories burning and increase metabolic rates in the body, which means eliminating the accumulation of excess fat, and gives a sense of fullness and satiety for a period of time, which means less consumption of calories.

Helps to expand the blood vessels, and improves the flow of blood because it contains active compounds such as amino acids and minerals, which protects from fever, chills and excessive sweating, also activates the work of blood circulation in the body, and protects the heart from diseases and any possible problems in the blood vessels.

Relieves pain in general and the pain associated with arthritis in particular. It helps to better arm the muscles of the knee and hips, helps reduce muscle and joint swelling, as well as alleviating and treating tooth pain.

 Drinking one cup of dipped ginger works to improve your mood and give you a feeling of comfort and calm.

Ginger infused in cases of asthma and bronchitis, relieves the pain associated with it and accelerates healing.

 Increases concentration and attention, reduces the possibility of brain cells being lost and protects cells for longer, meaning that the soaked ginger protects Alzheimer's disease over time.

 Strengthens the body's immune system and acts as an anti-inflammatory. The ginger is diluted as an ideal drink for the treatment of rheumatoid arthritis and other arthritis. It is also used in the treatment of cholera, bronchial hemorrhagic diarrhea and male testitis. Helps to treat some cancers, most importantly ovarian cancer.

Ginger - soaked drink warning

Although some of these symptoms may include: heartburn, diarrhea, increased menstrual flow of women, and may cause skin irritation in some people if the skin layer touches the skin. Foreign Affairs.

May increase drinking ginger infusion of insulin levels or reduce blood sugar, so diabetics to talk to a specialist doctor in the case decided to introduce soaked ginger within its daily diet may need.

Excess water from the ginger quantities may cause some aggravation of heart disease, as the ginger works to lower blood pressure, Fasthlake by patients with low pressure may pose a risk to their health and lead to cardiac arrhythmia.

Drinking ginger may increase the risk of bleeding, and interaction with drugs blood thinners, such as warfarin happens (Coumadin) and clopidogrel (Plavix), aspirin

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Where is the iron element in the food

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Iron is an important component of a strong body and healthy health. It is the essential element in the formation of red blood cells responsible for transporting oxygen and nutrients to all cells of the body. It is also an essential element that helps the body produce energy. Leading to a blood disease known as anemia or anemia.

The level of iron in men varies according to gender and age. The level of iron in women is lower than that of men. This is due to changes in menstrual and menstrual changes such as monthly menstruation, Increasing the need for women to eat iron-rich foods to compensate for this deficiency.

Iron is also an important indicator of child health, especially in early childhood. Iron affects the development of mental and physical skills, physical growth and brain maturity, which also affects learning ability.

Iron sources

Most foods contain iron at different levels, and the body's use of iron in food varies from one type to another, making specific types of food very important in terms of supplying the body with iron.

Iron sources in food are divided into plant and animal sources.

Plant sources

One of the richest sources of iron is black honey. In addition, black honey is easy to digest for its low fat and contains other beneficial elements such as potassium and calcium. Iron is also available in legumes, mainly lentils and white beans, as well as soybeans, wheat grains and seeds Pumpkin and vegetable fiber, and spinach, which in turn is one of the most important types of vegetarian foods that are the source of iron in vegetarian meals.

Some snacks can be created from the above-mentioned plant sources and added to the daily diet, which increases iron levels in the body, such as adding salt to whole soybeans and roasting them in the oven and eating them as a kind of crispy.

Animal Resources

The red and white meat tops the list of sources of animal iron, namely red meat of all kinds, such as beef, veal or lamb, and white meat such as chicken, fish and oysters. Some animal organs are characterized by very high rates of iron such as the heart and liver. Specifically egg yolks.

Iron absorption aids and incentives Some body substances help absorb iron from food more effectively and can be classified under the list of substances or foods that contain vitamin C, such as citrus, and some vegetables such as tomatoes, roasted turkeys and potatoes.

The stimulants, specifically tea, are substances that reduce the ability of the body to absorb iron, in addition to chocolate and foods that contain the element of calcium.

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