Clean and dry all fruits, utensils and containers, a drop of water is enough to cause the whole jar of enzyme to get mouldy.

Arrange  the fruit slices  (you can use a single fruit or combination of fruits like lemon, dragon fruit, grapes, apple, etc.)   and brown sugar starting from the bottom of the container.

Repeat till the content is around 60% full as the fermentation process later will release gases and the juices may overflow if the content is too full.

Brown sugar being the top layer.

Close the container tightly and leave it in a dry and cool place.

Remember to shake the container lightly everyday to ensure that the fruits and top part of the bottle are immersed in liquid to prevent mold growth.

If required, add more brown sugar to create a more concentrated extract with high sugar content.

If mould is seen, remove the affected fruits and add more brown sugar. If else failed, everything has to be disposed.

The enzyme should be ready to be consumed in 2-3 weeks.

Sieve the fruits and pour the juices into a new glass bottle.

Keep the enzyme drink in refrigerator because cool temperature will slow down the fermentation process that will turn the enzyme into alcohol.

The leftover fruits can be used as body exfoliater and fertilizer for the soil.

“However, there is evidence that regular cranberry juice or cranberry tablets may reduce the risk of developing a urinary tract infection (UTI) in the first place. The current thinking is that cranberry stops the bacteria – the germs that cause UTIs – from adhering to the bladder wall. It’s one of several strategies a patient with recurrent UTIs might try to reduce the chance of re-infection.”

How Flax Seed Oil can benefit us? Flax Seed Oil also known as Linseed Oil is a natural oil highly recommended for the general well being and whole body nutrition and is considered to be nature’s richest source of omega-3 fatty acids. It contains omega-6 and omega-9 essential fatty acids, B vitamins, potassium, lecithin, magnesium, fiber, protein, and zinc and also provides approximately 50% more omega-3 oils than what you could get from taking fish oil.

The Omega-3 fatty acids helps protect the body against high blood pressure, help lower cholesterol and blood triglycerides, shortens recovery time for fatigued muscles, accelerates the healing of sprains and bruises and increases the body’s production of energy.

Carrot contains abundant carotene. Carotene can be transformed into vitamin A inside the human body. According to the traditional Chinese medicine, you can eat carrot to improve spleen and liver, strengthen intestinal and gastric functions, protect eyes and enhance immunity to various diseases.

Spinach contains abundant cellulose. The adequate absorption of cellulose can accelerate intestinal peristalsis and improve defecation. If you frequently eat spinach, your liver, intestines and stomach can be well protected. In addition, the intake of spinach can accelerate the secretion of pancreas and improve digestion.

Cabbage contains a lot of vitamin K1 andvitaminU.The absorption of vitamin K1 and vitamin U can resist gastric ulcer, protect the mucous membrane and decrease the risks of getting gastric disease for you. The patients with gastric ulcer and duodenal ulcer can alleviate the diseases by drinking cabbage juice. They can also add honey into the juice to enhance the recovery of ulcer.

Sweet potato contains high content of starch. After starch enters your body, it can be transformed into glucose rapidly. You can protect your stomach and accelerate gastric and intestinal peristalsis by eating sweet potatoes in your daily life.

Yam contains rich protein, sugar, vitamins, fat, calcium, inorganic salt, iron and so on. The adequate intake of yam can help you nourish spleen, stomach, kidney and skin. It is rather beneficial for you to eat yam in autumn. Thus, your stomach can strongly resist coldness in winter.

Pumpkin contains a large amount of pectin. Pectin can effectively absorb bacteria and toxic substances like heavy metals to clean your body. At the same time, pectin can protect your stomach and alleviate gastric ulcer. Many people like to kill the bacteria in their bodies by eating pumpkin. You can cook pumpkin into soup or porridge for dinner.

These six kinds of common vegetables mentioned above can effectively help you protect your stomach. You should frequently eat such foods. If you have already been attacked by gastric disease, you should give up some foods which can worsen the disease, such as chili and pickled vegetables.

]]> http://nutritionandhealthcare.info/2011/06/30/how-to-protect-stomach-effectively-and-rapidly/feed/ 0 http://nutritionandhealthcare.info/2011/06/02/getting-your-greens-how-to-keep-them-fresh/ http://nutritionandhealthcare.info/2011/06/02/getting-your-greens-how-to-keep-them-fresh/#comments Thu, 02 Jun 2011 04:23:08 +0000 http://nutritionandhealthcare.info/?p=655

Greens are a staple in any health-conscious household. But keeping them fresh might not seem like an easy task. Contrary to popular opinion, keeping greens fresh for more than a week does not require fancy equipment, just a refrigerator, a plastic bag and a few simple storing tips.

First, when purchasing greens, look for

Greens are a staple in any health-conscious household. But keeping them fresh might not seem like an easy task. Contrary to popular opinion, keeping greens fresh for more than a week does not require fancy equipment, just a refrigerator, a plastic bag and a few simple storing tips.

First, when purchasing greens, look for those that are full of life and extremely crisp. Greens can vary from bright to deep shades of color, but if you begin with limp greens, chances are their lifespan will be minimal regardless of your storing techniques. Once purchased, trim the ends as you would with fresh flowers, place the cut ends in water and refrigerate. You can also wrap the cut ends in a damp paper towel, place them inside an open plastic bag to maintain oxygen and then refrigerate. Cool temperatures of between 36 degrees and 40 degrees Fahrenheit (but no warmer) will further help to avoid any wilting. If stored properly, greens can last anywhere from one to three weeks after purchase.

The debatable choice of organic versus non-organic does not affect the life span of properly stored greens. But “you are what you eat,” notes Chef Daniel Mattos, academic director of Culinary Arts at The Art Institute of California – Orange County. Mattos is an advocate for purchasing both locally grown organic and non-organic greens. “In some cases, organic items are more expensive than conventionally grown items,” comments Mattos. “Consumers need to think about their bottom line and food budget when purchasing.”

Many consumers in search for the freshest greens have begun growing their own gardens. Mattos is no exception. His culinary department manages a small organic garden that produces 29 varietals of herbs, fruits and vegetables including tarragon, eggplant and even zinfandel grapes. The Art Institute of California – Orange County students will use these fresh ingredients in their recipes at the student-run campus restaurant 50 Forks. “When considering what to grow, think about how much space you have and what type of sunlight you can expect there,” advises Mattos. “You can have a window box with a few different herbs or a small patch of organic ground garden like we have here at our campus.”

In further search for the freshest greens, look to your neighborhood farmers market and Community Supported Agriculture (CSA) groups. Take advantage of these opportunities to find the freshest cut greens and seasonal ingredients, locally and organically grown. Getting in the habit of eating the freshest foods will not only taste better but also connect you more to the earth and promote greater general health.

To learn more about The Art Institutes schools, visit www.artinstitutes.edu/nz.

Courtesy of ARAcontent

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