EYES- VITAL FOODS AND TIPS FOR HEALTHY EYES. RAW FRUITS AND VEGGIES DRINK AND SALAD MIX. GET RID OF EYE BAGS .

EYES- VITAL FOODS  AND TIPS FOR HEALTHY EYES

RAW FRUITS AND VEGGIES  DRINK  MIX/  SALAD MIX

GET RID OF EYE BAGS 

Eating more fruits and vegetables can help protect against eye disease and help your overall health. * Research supports this. 

To keep our eyes healthy, we should eat foods rich in certain vitamins and minerals. These vitamins and minerals are called antioxidants. Antioxidants help keep our cells and tissues healthy.

LIST OF FOODS RICH IN ANTIOXIDANTS FOR EYE HEALTH	Antioxidants Related to Eye Health
*Eggs, kale, spinach, turnip greens, collard greens, romaine lettuce, broccoli, zucchini, corn, garden peas, Brussels sprouts.	Lutein and Zeaxanthin
*Red berries, kiwi, red and green bell peppers,  tomatoes, broccoli, spinach, and juices made from guava, grapefruit, and orange.	Vitamin C (ascorbic acid)
*Vegetable oils, nuts, green leafy vegetables, sweet potatoes, avocados, wheat germ, and whole grains.	Vitamin E
*Carrots, sweet potatoes, squash, eggs, and green leafy vegetables.	Vitamin A and Beta carotene
*Salmon, sardines, flax seeds, soybeans, and walnuts.	Essential Fatty acids
*Red meat, poultry, oysters and other  seafood, nuts, dried beans, soy foods, milk and other dairy products, whole grains and fortified breakfast cereals.	Zinc

link here.      

Antioxidant for eyes  - prevents age-related macular degeneration (AMD), cataracts and other eye diseases. 
The highly  pigmented fruits and veggies have more concentration of antioxidants…and best eaten in raw form.

Cooking , freezing and drying  takes away the nutrition by degrees.

- Cold water fish (sardines, cod, mackerel, tuna.) with excellent DHA (Dicosahexaenoic acid) provides structural support to cell membranes, and is recommended for dry eyes, treatment for macular degeneration (AMD), and sight preservation.  

Vegetables with Lutein, a yellow pigment, protects the macula from sun damage and from blue and ultraviolet light.

Studies have shown that oral administration of lutein, or eating spinach, can increase the level of lutein in the retina. This is especially important for AMD.

-Eggs are rich in cysteine, sulfur, lecithin, amino acids and lutein. Sulfur-containing compounds protect the lens of the eye from cataract formation.

-Garlic, onions, shallots and capers  are also rich in sulfur, which is necessary for the production of glutathione, an important antioxidant for the lens of the eye.

-Soy- Low in fat, rich in protein, contains essential fatty acids, vitamin E and natural anti-inflammatory agents.

-Fruits and vegetables The yellow/ orange vegetables wit carotenoids, such as carrots, cantaloupe, apricots and squash, are important for daytime vision.

-Fruits and veggies with anthocyanins (red/ blue color) such as eggplant, blueberries beets, red cabbage and grapes. (but not cherries and strawberries)

Anthocyanins help improve night vision. A cup full of blueberries, huckleberry jam, or a 100 mg bilberry supplement should improve dark adaptation within 30 minutes.

-Vitamin C is an important structural component to strengthen capillaries and build collagen. It maintains the shape of the eye cornea. Vitamin C is the second most common antioxidant in the lens, and prevents cataracts from developing, whether due to sunlight exposure or oxidative stress.

-B Complex vitamins These vitamins are necessary for nerve function. The --retinal receptor cells send all their messages through nerve fibers into the optic nerve, and into the brain.

B-12 is especially important, as it is the most common deficiency in elderly individuals.

--Nuts and berries These are nature's most concentrated food sources. Grains, such as flaxseed, are high in the beneficial Omega-3 fatty acids, which help lower cholesterol and stabilize cell membranes.

-Virgin olive oil This is a mono-unsaturated oil, and is a healthy alternative to butter and margarine. 

-Alpha Lipoic Acid is a very important nerve stabilizer and is helpful in diabetics, and in patients with glaucoma, to protect their remaining optic nerve fibers.

-N-Acetyl Cysteine needed for  the production of glutathione. Glutathione is produced and released by the liver, is a major antioxidant in the lens of the eye.

-Magnesium is important in nerve conduction and it dilates blood vessels, maintain blood flow to the eye and brain in the case of  AMD or diabetes.

-Gingko biloba This herb has been used for millennia for eye and central nervous system problems. It increases circulation to the back of the eye and for AMD treatment.

LIVER, THE KEY ORGAN FOR THE EYE

The liver is the key organ for the eye, since all the fat soluble vitamins and glutathione are stored there. The B vitamins are activated in the liver. The eye is subjected to bright light throughout the day and the important ingredients for repair are stored in the liver. When the liver is overburdened, eyesight will be compromised.

RECIPE_ You are at liberty to combine any of the raw veggies and fruits above to make a drink or 
To prepare as raw salad with any salad dressing of your chice with some parmesan

link here

GET RID OF EYE BAGS

Get plenty of sleep. Sooth the eyes and reduce the swelling which creates eye bags, maybe  by the usual warm teabag or cucumber.

To soothe the eye area- Put a teaspoon in the fridge until cold (around 3-6 mins) 2. Gently roll the back of the spoon over your closed eye. 3. Hold for 5-15 seconds.

To fade dark circles from under your eyes with grated potatoes. Potatoes contain an enzyme called catecholase, which is a skin lightener often used in cosmetics. 
Mash potato or cut into paper thin slices and apply it directly to the area beneath your eye for about 20 minutes and rinse.

If there is blackness and swelling then you might be allergic to something you ate.

Mix ground coffee with a few drops of water and gently rub it under your eyes

Dinking water like 8 glasses a day  is proven to remove eye bags. 

A spice named Fennel seed (jintan manis)

Fennel may be an effective diuretic and a potential drug for treatment of hypertension.

In the Indian subcontinent, fennel seeds are also eaten raw, sometimes with some sweetener, as they are said to improve eyesight.

The ancient Romans regarded fennel as the herb of sight. Root extracts were often used in tonics to clear cloudy eyes. Extracts of fennel seed have been shown in animal studies to have a potential use in the treatment of glaucoma.

As you can read in my comment box, Balvinder Ubi used fennel seeds for her eyes, thanks Balvinder for such a great tip.

HOW TO MAKE AN ALL PURPOSE SPICE RUB. SPICE RUB FOR CHICKEN RECIPE. SPICE RUB FOR SEAFOOD SEASONING.

ALL PURPOSE  SPICE RUB.

SPICE RUB FOR CHICKEN RECIPE.

SPICE RUB FOR  SEAFOOD SEASONING.

A paprika vendor in Budapest

A spice is a dried seed, fruit, root, bark or vegetable substance primarily used for flavoring, coloring or as food preservatives. Sometimes a spice is used to hide other flavors- wiki

A spice may be available in several forms: fresh, whole dried, or pre-ground dried. Generally, spices are dried. 

A whole dried spice has the longest shelf life of about two years

Ground spices are better stored away from light and has about six months shelf life.

The "flavor life" of a ground spice can be much shorter.

The Mulus harvesting pepper..impression from a French edition of
 The travels of Marco Polo

The flavor of a spice comes from compounds that oxidize or evaporate when exposed to air. Grinding increases a spice surface area and makes oxides or evaporate more. Thus, store your spice whole and grind only when needed, is the best way to it’s maximize flavor. 

Dried peppercorns- black and white

Black pepper

Black pepper is the world’s number one most popular spice and next is cumin. It’s odour has a citrusy, woody and floral notes with a hot taste in flavor. Dried black pepper are known as peppercorns.

White pepper refers to pepper seeds, where the darker colored skin of the fully ripe red pepper berries are removed by soaking them in water for about a week.

Cumin spice

Cumin can be used ground or as whole seeds. It helps to add an earthy and warming feeling to cooking, making it a staple in certain stews and soups, as well as curries and chili. It is not related to Nigella sativa, though both are sometimes called black cumin. It is also sometimes confused with Caraway seeds.

Fennel flowers

A spice called Fennel seed (jintan manis)

Fennel may be an effective diuretic and a potential drug for treatment of hypertension.

In the Indian subcontinent, fennel seeds are also eaten raw, sometimes with some sweetener, as they are said to improve eyesight.

The ancient Romans regarded fennel as the herb of sight. Root extracts were often used in tonics to clear cloudy eyes. Extracts of fennel seed have been shown in animal studies to have a potential use in the treatment of glaucoma.

Spanish smoked paprika

Paprika

Paprika is a spice made from ground, dried fruits of bell and chili peppers. It is rich in vitamin C with flavors varying from mild to hot. The vitamin C contents  retained in paprika is more by weight than does lemon juice.

Ceylon cinnamon (left) and Cassia

Cinnamon

Ceylon cinnamon, using only the thin inner bark, has a finer, less dense, and more crumbly texture, and is considered to be more aromatic and subtle in flavour than cassia. Cassia has a much stronger flavour than Ceylon cinnamon, is generally  reddish brown, hard and woody in texture, and thicker as all of the layers of bark are used.

A spice shop in Jordan

HOW TO MAKE SPICE RUB

A spice rub is a mixture of salt, herbs, and spices. A spice rub can be as simple as a large amount of pepper or as complex as 100 spices. (and yes, that many spices do exist)

In order to make a successful rub, you need to balance flavors and when you find a good rub, you will use it often...link here

ALL  PURPOSE SPICE RUB RECIPE

Ingredients

1-cup paprika (most versatile important ingredients)

1/4 cup salt

1/2 cup black pepper

1/2 cup brown sugar

3/4 cup dehydrated lemon peel

1/4 cup dried rosemary

2 tbsp cayenne pepper

Method- Combine all ingredients in an airtight container.

This writer said “ Store in a cool, dark place this will last until your family tree ends. And everybody else's.

I think the author has a great sense of humor….  until the 12^th of never? never!! Ha ha

SPICE RUB FOR SEAFOOD SEASONING RECIPE  
- link here 

Ingredients    

§  6 tbs butter-flavored salt

§  1/2 cup sweet paprika

§  4 bay leaves, torn

§  3 tbs celery seed

§  3 tbs dehydrated lemon peel

§  1 tbs dehydrated lime peel

§  2 tbs dried rosemary

§  3 tbs dried thyme

§  3 tbs dried oregano

§  1/4 cup smoked paprika

§  1 tbs freshly ground cinnamon

Method

Pulse everything in your spice grinder until relatively smooth. If your spice grinder doubles as your coffee grinder, make sure you pulse some rice after. Keep in an airtight container with a shaker lid for up to a year.

For cooking varieties, I like the  flavor of lemon/ lime peel  and paprika being added to the above recipe.

SPICE RUB FOR CHICKEN RECIPE   -link here

Ingredients

§  2 tsp black pepper

§  2 tsp cayenne pepper

§  2 teaspoons ground celery seed

§  2 tbsp garlic powder

§  ½ cup paprika

§  2 tbsp kosher salt

§  1 tbsp dried thyme

Mix all spices into a bowl. Rub on chicken, inside and outside.

Let stand for a few minutes before cooking.

For cooking varieties, I like the flavor and aroma of Lemon grass juice and ginger  in my chicken marinade. After about four hours, will rub in fennel seed powder, chili and pepper seasoning and let stand for another 30 minutes. 

What's your favorite spice? and why.....

AUBERGINE AND MUSHROOM SKILLET RECIPE. ON THE HEALTH BENEFITS OF GARLIC.

AUBERGINE AND MUSHROOM  SKILLET  RECIPE

THE HEALTH BENEFITS OF GARLIC

AUBERGINE AND MUSHROOM SKILLET  RECIPE

Ingredients:

1 medium red tomato- minced

3 cloves minced garlic

2 pieces aubergine ( Indian brinjal ) – cut as in pic.

6 pieces fresh oyster mushroom- halves

½  cup boiled/ cooked chickpeas

15 pieces fresh basil leaves or 1 tbsp dried basil

1 tbsp or half cube chicken stock

2 tbsp minced chives

2 tbsp olive oil for sau’te
Salt and pepper
Garnish with

½ yellow bell pepper (capsicum) – very thin slices

Chili flakes as garnish

GARBANZO BEANS- CHICK PEAS

Heat oil in a pan. Saute garlic until golden. Add stock, minced tomato and aubergine . Stir and cover pan.

When aubergine is half cooked, add chickpeas, mushrooms, basil leaves, chives, salt and pepper. Stir and cover pan for 5 minutes. Put off fire when aubergine is cooked.

Pour into a serving dish and garnish on top with bell pepper and  chili flakes. Serve with rice. My apologies, was too busy to capture images.

THE HEALTH BENEFITS OF GARLIC:

Garlic, is a species in the onion group..  the matured garlic bulbs, are normally divided into numerous fleshy sections called cloves. 

In culinary

Peeled cloves may be stored in vinegar in the refrigerator. Garlic powder has a different taste from fresh garlic. If used as a substitute for fresh garlic, 1/8 teaspoon of garlic powder is equivalent to one clove of garlic.

For clean arteries

Many studies showed that regular consumption of garlic reduces cholesterol by at least 10 percent, and helps maintain clean arteries

As a disinfectant 

Garlic cloves are used as a remedy for infections, (especially chest problems), digestive disorders, and fungal infections such as  thrush. Garlic can be used as a disinfectant, it has antibacterial, antiviral and antifungal activity.

How to neutralise AMS- garlic odor

Garlic is known for causing sweat to have a pungent 'garlicky' smell, due to it’s AMS property (ally methyl sulphide). AMS is a gas which is absorbed into the blood, travels to the lungs (and from there to the mouth, causing bad breath) and skin, where it is exude via skin pores.

Washing the skin with soap is only a partial and imperfect solution. 

Studies showed that sipping milk at the same time as eating garlic can significantly neutralize bad breath. 

Mix garlic with milk in the mouth before swallowing reduced the odor better than drinking milk afterward. Plain water, mushrooms and basil are also good, but milk is the most effective.

Allicin, an antibiotic, antifungal, found in raw/ uncooked garlic

When garlic is crushed or chewed in raw form, it will produce “allicin”. Allicin cannot be formed from cooked garlic.. Allicin is an antibiotic and antifungal compound. It also helps speedy recovery from strep throat…

Garlic allergies

Some people may suffer from garlic allergies- symptoms can include irritable bowels, diarrhea and throat ulcer, nausea, breathing difficulties. People who suffer from garlic allergies will often be sensitive to many plants, including onions, garlic, chives, leeks, shallots, garden lilies, ginger, and bananas. sources- mainly wiki

DIGESTION TIME OF VARIOUS FOODS IN THE STOMACH

  

DIGESTION TIME OF VARIOUS FOODS 
(approx. time spent in stomach before emptying). ........

UNEDITED  EXTRACTS from DR STANLEY’S ARTICLE ON FOOD HYGIENE link here

Water

when stomach is empty, leaves immediately and goes into intestines,

Juices

Fruit vegetables, vegetable broth - 15 to 20 minutes.

Semi-liquid

(blended salad, vegetables or fruits) - 20 to 30 min.

Fruits

Watermelon - 20 min.digestion time. 
Other melons - Canteloupe, Cranshaw, Honeydew etc. - 30 min. 
Oranges, grapefruit, grapes - 30 min. 
Apples, pears, peaches, cherries etc. - digest in 40 min.

Vegetables

Raw tossed salad vegetables - tomato, lettuces, cucumber, celery, red or green pepper, other succulent vegetables - 30 to 40 min. digestion. - 

Steamed or cooked vegetables

Leafy vegetables - escarole, spinach, kale, collards etc. - 40 min. - Zucchini, broccoli, cauliflower, string beans, yellow squash, corn on cob - all 45 min. digestion time
Root vegetables - carrots, beets, parsnips, turnips etc. - 50 min. 

Semi-Concentrated Carbohydrates - Starches

Jerusalem artichokes & leafy, acorn & butternut squashes, corn, potatoes, sweet potatoes, yam, chestnuts - all 60 min. digestion. 

Concentrated Carbohydrates - Grains

Brown rice, millet, buckwheat, cornmeal, oats (first 3 vegetables best) - 90 min. 

Legumes & Beans - (Concentrated Carbohydrate & Protein)

Lentils, limas, chick peas, peas, pigeon peas, kidney beans, etc. - 90 min. digestion time 
soy beans -120 min. digestion time

Seeds & Nuts

Seeds - Sunflower, pumpkin, pepita, sesame - Digestive time approx. 2 hours.
Nuts - Almonds, filberts, peanuts (raw), cashews, brazil, walnuts, pecans etc. - 2 1/2 to 3 hours to digest. 

Dairy and dairy products

Skim milk, cottage or low fat pot cheese or ricotta - approx. 90 min. digestion time 
whole milk cottage cheese - 120 min. digestion 
whole milk hard cheese - 4 to 5 hours digestion time 

Animal proteins

Egg yolk - 30 min. digestion time
Whole egg - 45 min. 
Fish - cod, scrod, flounder, sole seafood - 30 min. digestion time
Fish - salmon, salmon trout, herring, (more fatty fish) - 45 min. to 60 digestion time 
Chicken - 1½ to 2 hours digestion time (without skin) 
Turkey - 2 to 2 ¼ hours digestion time (without skin) 
Beef, lamb - 3 to 4 hours digestion time 
Pork - 4½ to 5 hours digestion time 

(Editor's notes
Note1: raw animal proteins have much faster digestion times than the above times for cooked/heated animal proteins.

Note2: The digestion times given are under an ideal situation of eating only one food, chewing well, and having efficient digestion, as is the case e.g. after a fast. They are digestion times for optimally healthy persons, with good eating habits. The digestion times are to a large part derived from Dr. Gian-Cursio's and Dr. Bass' practices.
Digestion times are much longer on a conventional diet, and for persons with non-optimized digestive systems, or persons lacking in energy, and for meals with many ingredients put together haphazardly = not in the optimum sequential order.)

FROM DR STANLEY 
..... In my opinion and experience as a nutritional consultant in Natural Hygiene (I began studying nutrition in 1936), sequential eating represents the most advanced approach to understanding proper food combining.
After testing and retesting the concept on myself thousands of times, as well as on others, including the experience of Dr. Cursio, his family, his patients, as well as other Hygienic doctors - Dr. John Mega, Dr. Marvin Telmar, Dr. Anthony Penepent, etc. 

FOOD COMBINING
Any quick digesting foods must wait till the slowest digesting foods leave the stomach before they can leave - a process which can take up to 6 or 8 hours. While waiting, the fruit, cooked and raw vegetables, and some of the starches undergo some decomposition and fermentation, producing gas, acid and even alcohol along with indigestion. .....

BASIC RULE - WATERY FOODS FIRST
Eat the most watery food first .....
Avoid drinking beverages or even water during or after meals

Chew your food as close to liquid form

..... Remember the less you mix and the fewer the varieties you use, the easier it is to digest and the less you will be tempted to overeat. The greater the variety, the greater the tendency to overeat. 

BASIC PURPOSE IS SAVING ENERGY
..... Energy is the most important factor needed for recovery of health and it must be conserved at all costs and not wasted in unnecessary digestion. Sequential eating will maximize the conservation of energy without fail. Energy is also needed to burn calories and avoid obesity.

My earlier post on sequential eating-   link here

Try it - feel the difference when you practice "sequential eating"

(eating in layers/ proper combination of foods).