Major Health Benefits of Dark Chocolate

Chocolate is a raw or processed food produced from the seeds of the tropical Theobroma cacao tree. Cacao has been cultivated for hundreds of years in Mexico, Central and South America.Chocolate has become one of the most popular food types and flavors in the world. Gifts of chocolate molded into different shapes have become traditional on certain holidays.

After fermentation, the beans are dried, then cleaned, and then roasted, and the shell is removed to produce cacao nibs. It is ground into cocoa mass pure chocolate in rough form and liquefied to chocolate liquor. The liquor also may be processed into two components: cocoa solids and cocoa butter. Much of the chocolate consumed today is in the form of sweet chocolate, combining cocoa solids, cocoa butter or other fat, and sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk but no cocoa solids.

Chocolate is also used in cold and hot beverages, to produce chocolate milk and hot chocolate. Semisweet chocolate is a dark chocolate with a low sugar content. Bittersweet chocolate is chocolate liquor to which some sugar, more cocoa butter, vanilla and sometimes lecithin have been added. It has less sugar and more liquor than semisweet chocolate, but the two are interchangeable in baking. Cocoa solids contain alkaloids such as theobromine and phenethylamine, which have physiological effects on the body.

Even though chocolate is regularly eaten for pleasure, there are potentially many health effects, both negative and positive. Chocolate is rich in phenolics especially flavan-3-ols (catechins) and flavonoids. Dark chocolate's health values are because of its highest percentage of phenolics and flavanoid antioxidants.

1. Cocoa or dark chocolate may positively affect the circulatory system. This is mainly caused by a particular substance present in cocoa called epicatechin. Dark chocolate, with its high cocoa content, is a rich source of epicatechin and gallic acid, which are thought to possess cardioprotective properties. It reduces blood pressure, improved blood flow, and anti-clotting effects that may help prevent plaque formation.

2. Limited amounts of dark chocolate appear to help prevent heart disease.

Dark chocolate has also been said to reduce the possibility of a heart attack when consumed regularly in small amounts. Cocoa possesses a significant antioxidant action, protecting against LDL oxidation, perhaps more than other polyphenol antioxidant-rich foods and beverages. The oxidation of LDL cholesterol is considered a major factor in the promotion of coronary disease. When this waxy substance oxidizes, it tends to stick to artery walls, increasing the risk of a heart attack or stroke.

3. Prevention of premature ageing and cancer.

The study regarding antioxidants report direct correlation in prevention of premature aging and cancer.

4. Many researches found that cocoa-based prescription drugs could potentially help treat diabetes, dementia and other diseases.

5. Brain stimulator.

Chocolate is a mild stimulant mainly due to the presence of theobromine, the primary alkaloid in cocoa solids and chocolate. A specially formulated type of cocoa may be nootropic and delay brain function decline as the people age.

6. Muscle recovery.

Post-exercise consumption of low fat chocolate milk provides equal or possibly superior muscle recovery compared to a high-carbohydrate recovery beverage with the same amount of calories.

5. Prevention of cough.

As a cough suppressant, theobromine was found to be almost one third more effective than codeine, the leading cough medicine.

7. Antidiarrheal effects. 

Flavonoids can inhibit the development of diarrhea, suggesting antidiarrhoeal effects of cocoa.

8. Aphrodisiac.

Romantic lore commonly identifies chocolate as an aphrodisiac. It has been found that methylxanthine, an active biological substance found in chocolate, competes with adenosine, a presynaptic inhibitor modulator, and blocks its receptor that leads to arousal. Phenethylamine, an endogenous alkaloid sometimes described as a 'love chemical' is quickly metabolized by monoamineoxidase-B and does not reach the brain in significant amounts.

Although there are many health benefits, there are also some health hazards and it needs to be considered in the overall consumption and optimum benefits of chocolate.

Disadvantages

1. The unconstrained consumption of large quantities of chocolate without a corresponding increase in activity is thought to increase the risk of obesity. Raw chocolate is high in cocoa butter. Also manufacturers add other fats, sugars, and milk as well, all of which increase the caloric content of chocolate.

2. Chocolate absorbs lead from the environment during production, and there is a slight concern of mild lead poisoning for some types of chocolate.

3. Cocoa solids contain alkaloids such as theobromine and phenethylamine, which have physiological effects on the body. It has been linked to serotonin levels in the brain.

4. Cocoa products also contain pharmacological substances such as n-arclethanolamines that are related to cannabis, which causes addition.

So eat adequate chocolate as much as your optimal health allows.

Health Benefits of Garlic

Garlic, Allium sativum is a species in the onion genus, Allium. It is native to central Asia, and has long been used in the Mediterranean region as well as a frequent in Asia, Africa, and Europe. It was known and has been used throughout history for both culinary and medicinal purposes. Garlic is widely used around the world for its pungent flavor as a seasoning or condiment.

Two main subspecies of garlic 'Allium sativum' are
1. Ophioscorodon, or hard necked garlic, includes porcelain garlics, rocambole garlic, and purple stripe garlics.
2. Sativum, or soft necked garlic, includes artichoke garlic, silverskin garlic, and creole garlic.

They have a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking. Sometimes the leaves and flowers on the head are eaten. They are milder in flavor than the bulbs and are most often consumed while immature and still tender.

Medicinal use and benefits
Health benefits of garlic can be increased by taking it raw by crushing/chopping it to pieces and adding it to food. The two main medicinal ingredients, which provide garlic the health benefits are allicin and diallyl sulphides.

In vitro studies shows garlic to have antibacterial, antiviral, and antifungal activity. Garlic cloves are used as a remedy for infections, digestive disorders, and fungal infections such as thrush. Garlic can be used as a disinfectant because of its bacteriostatic and bacteriocidal properties.

Garlic stimulates the immune system of body & helps in fighting against various diseases. It is broad-spectrum rather than targeted. The bacteria in the body do not appear to evolve resistance to the garlic as they do to many modern pharmaceutical antibiotics.

Garlic is also claimed to help prevent heart disease including atherosclerosis, high cholesterol, and high blood pressure. The known vasodilative effect of garlic is possibly caused by catabolism of garlic-derived polysulfides to hydrogen sulfide in red blood cells (RBCs), a reaction that is dependent on reduced thiols in or on the RBC membrane. Hydrogen sulfide is an endogenous cardioprotective vascular cell-signaling molecule. Another study showed supplementation with garlic extract inhibited vascular calcification in human patients with high blood cholesterol.

It thins the blood, reduces clotting and helps in controlling blood pressure and poor circulation.

Garlic is a powerful antioxidant and help to protect the body against damaging free radicals. Garlic is used to prevent certain types of cancer, including stomach and colon cancers.

Allium sativum may have other beneficial properties, such as preventing and fighting the common cold.

Garlic is also alleged to help regulate blood sugar levels. Regular and prolonged use of therapeutic amounts of aged garlic extracts lower blood homocysteine levels and has been shown to prevent some complications of diabetes mellitus.

Garlic has been found to enhance thiamin absorption, and therefore reduces the likelihood for developing the thiamin deficiency beriberi. In 1924, it was found to be an effective way to prevent scurvy, because of its high vitamin C content.

Garlic may help improve the iron metabolism. That's because the diallyl sulfides in garlic can help increase production of a protein called ferroportin.

Garlic is a good source of selenium, garlic may be a more reliable source as well.

Some early evidence suggests garlic may help prevent colds. It prevents & relieves chronic bronchitis, respiratory problems, and catarrh. It acts as a nasal decongestant & expectorant.

Garlic works as a cleanser of the digestive system, helps in curing flatulence, kills internal parasites and is an excellent internal antiseptic.

Garlic has been used reasonably successfully in AIDS patients to treat Cryptosporidium in an uncontrolled study.

Adverse effects of Garlic
Garlic is known for causing halitosis, as well as causing sweat to have a pungent 'garlicky' smell, which is caused by allyl methyl sulfide(AMS). AMS is a gas, which is absorbed into the blood during the metabolism of garlic. From the blood it travels to the lungs and from there to the mouth causing bad breath and to the skin, where it is exuded through skin pores. Washing the skin with soap is only a partial and imperfect solution to the smell.

Some people suffer from allergies to garlic and other plants in the allium family. Symptoms can include irritable bowel, diarrhea, mouth and throat ulcerations, nausea, breathing difficulties, and, in rare cases, anaphylaxis. Garlic-sensitive patients show positive tests to diallyl disulfide, allylpropyldisulfide, allylmercaptan and allicin, all of which are present in garlic.

It thins the blood, very high quantities of garlic and garlic supplements are linked with increased risk of bleeding, particularly during pregnancy and after surgery and childbirth, although culinary quantities are safe for consumption.

Raw garlic is very strong and so eating too much could produce problems, for example irritation or even damage to the digestive tract. Several reports of serious burns resulting from garlic being applied topically for various purposes, including naturopathic uses and acne treatment.

Garlic may interact with warfarin, antiplatelets, saquinavir, antihypertensives, calcium channel blockers, quinolone family of antibiotics such as Cipro,and hypoglycemic drugs, as well as other medications.

Conclusion
With a variety of health benefits and only fewer but controllable adverse effects, garlic can certainly be included into our daily diet as a raw ingredient to help prevent many diseases and their complications.

Health Benefits of Green Tea

The tea is an aromatic beverage prepared from the cured leaves, leaf buds, and internodes of the Camellia sinensis plant in combination with hot or boiling water. Tea has been used as a refreshing and stimulating drink from time immemorial. It has a cooling, slightly bitter, and astringent flavor to it. The aroma and flavor of a hot cup of tea is very refreshing and relaxing. It helps to retain the freshness when you gets up in the morning and also helps regain the strength and vigor after a strenuous job. Tea is served in various social occasions and events, while serving tea is a tradition in many societies across Asia and Africa. It is mainly grown in the tropical and subtropical zones especially in the hill slopes and along the sides of mountains ranges, which is suitable for its growth. Some varieties also tolerate more milder climates.

Types of Tea

Tea is traditionally classified based on the techniques with which it is produced and processed. In the production of black teas, the halting of oxidization by heating is carried out simultaneously with drying.

1. White tea: Wilted and unoxidized

2. Yellow tea: Unwilted and unoxidized, but allowed to yellow

3. Green tea: Unwilted and unoxidized

4. Oolong: Wilted, bruised, and partially oxidized

5. Black tea: Wilted, sometimes crushed, and fully oxidized

6. Post-fermented tea: Green tea that has been allowed to ferment/compost

Making Tea

Tea is made either by putting tea leaves or tea dust in boiling water or pouring boiling water over tea leaves in a container. The amount of tea used for the preparation varies and about a teaspoon heap of tea is used for a cup of water (200 ml). Nowadays teabags are used instead of tea leaves or dust for convenience. It is usually mixed with adequate amount of milk, sugar, and spices to get a better flavor.  The tea is allowed to be steeped for about 5 to 10 minutes at 100 degree centigrade for 2 to 3 minutes. The strength of the tea should be varied by changing the amount of tea leaves used. Then it is strained by using a strainer or by removing the tea leaves that were used. Tea is served as hot in a cup or a suitable vessel, which varies from place to place.

Tea contains catechins epigallocatechin-3-gallate (EGCG), an antioxidant which comprises up to 30% of the dry weight. Catechins are highest in concentration in white and green teas, while black tea has substantially fewer due to its oxidative preparation. Tea also contains theanine and the stimulant caffeine at about 3% of its dry weight. Tea also contains small amounts of theobromine and theophylline.

Health Benefits of Green Tea

1. Contains antioxidants: The antioxidants especially epigallocatechin-3-gallate (EGCG) in tea protects the body from the aging process, diseases, and effects of pollution.

2.  Protects against cancer: Polyphenols, the antioxidants found in tea fights off cancer. The most abundant catechin in green tea is epigallocatechin-3-gallate (EGCG), which is thought to play a pivotal role in the green tea's anticancer and antioxidant effects.

3. Reduces the risk of heart attack and stroke: EGCG also lowers the bad cholesterol levels thus reducing the risk of blocking the blood vessels. This tannic acid in tea prohibits abnormal clotting of blood in the blood vessels. Blood clots formed in the arteries from cholesterol and blood platelets causes heart attack and stroke. Drinking tea may help keep the arteries smooth and clog-free. Research proved that drinking three cups of green or black tea per day could reduce the risk of ischemic stroke by about 20 percent.

4. Stimulates the nervous system: It stimulates nervous system and provides energy and vigor. It gives more endurance to workout longer.

5. Improves the immune defenses: Drinking tea may help your body's immune system to fight off infection.

6. Reduce the body weight: Green tea facilitates the weight loss process, as it enhances the fat oxidation and increases the body’s metabolic rate. Green tea provides energy to the body and speeds up the metabolic rate of the body.

7. Source of vitamins: Green tea is a rich source of various vitamins like A, D, E, C, B, B5, H and K. Green tea also contains good amount of amino acids, protein, caffeine, folic acid, and minerals such as fluoride.

8. Protects the bones: More than just the milk added to tea that builds strong bones, a study that compared tea drinkers with non-drinkers, found that people who drank tea for 10 or more years had the strongest bones, even after adjusting for age, body weight, exercise, smoking and other risk factors.

9. A decrease in the inflammation across blood vessel walls is observed in a person who drinks green tea regularly because of its antioxidant properties, which helps prevent arthritis.

10. Gives a sweet smile: Tea actually contains fluoride and tannins that helps to prevent deposition of plaque and calculus.

11. Prevent dental caries: Fluorides in the tea prevent dental caries by eradicating bacteria like Streptococcus mutans etc even after consuming small quantities.

12. Increases metabolism: Green tea has been shown to actually increase metabolic rate. speeds up fat oxidation and improves insulin sensitivity and glucose tolerance. In addition to caffeine, green tea contains catechin phenolics that raise the production of heat by the body and hence increases energy expenditure.

13. Fat free drink: Green tea is completely fat free. It is free from any saturated, monounsaturated, polyunsaturated or trans fat.

14. Helps to keep hydrated: Tea and other caffeinated beverages definitely contribute to our fluid needs.

15. Diuretic: It also acts as a diuretic which eliminates excess fluid from the body.

16. Calorie-free: Tea does not have any calories, unless you add sweetener or milk. So it helps in weight reduction using as a calorie free beverage.

17. Laxative: It also has a laxative effect which helps to move bowels.

What is Hiccup and How it Can be Managed

A hiccup is a sudden, involuntary contraction or spasm of the diaphragm muscle that makes the vocal cords to snap shut producing a hiccup sound. The diaphragm is the main breathing muscle below the lungs, that helps us to breathe. During hiccup the diaphragm contracts and sucks in air suddenly into the lungs forcefully which pushes the epiglottis or vocal cords to shut suddenly by a snapping sound. Most hiccups will resolve on its own in a short period of time if the cause is a minor one. Continuous hiccups that lasts for many hours may indicate a cause of an underlying disease origin.

Common causes of hiccups:
Eating too quickly and swallowing air along with foods.
Stretching of the stomach after heavy eating or drinking can irritate the diaphragm that cause hiccups.
Sudden emotional excitement.
Sudden change of air temperature.
Very hot/cold foods or drinks.
Alcohol or excess smoking.
Heartburn or acid reflux.

Causes due to the underlying condition:
Disease or disorder that irritates the nerves that control the diaphragm such as liver disease, pneumonia,  lung disorders etc.
Abdominal surgery can irritate the nerves that control the diaphragm and thus causing hiccups.
Strokes or brain tumors involving the brain stem, and some chronic medical disorders such as renal failure etc. causes hiccups.
Medications also causes hiccups such as those for acid reflux, benzodiazepines including diazepam, alprazolam, and lorazepam, levodopa, nicotine, and ondansetron.
Noxious fumes can also trigger hiccups.

Hiccups are rarely a medical emergency but if lasts for more than three hours or days and if it disturbs eating or sleeping it is advisable to consult a physician. If it is associated with abdominal pain, fever, shortness of breath, vomiting, coughing up blood, or feeling as if your throat is going to close up, you should seek immediate emergency medical attention.

Home remedies for hiccups:
1. Methods that cause the body to retain carbon dioxide, which is thought to relax the diaphragm and stop the spasms:
Hold your breath for a little while.

2. Techniques that stimulate the nasopharynx and the vagus nerve, which runs from the brain to the stomach, and can decrease hiccuping:
Drink a glass of water quickly.
or
Take 1 tablespoonful of sugar and swallow it slowly.
or
Take half a bowl of curd with some salt added to it.
or
Eat a small piece of ginger.

Medical management of hiccups:
A registered physician may prescribe medications for severe, chronic hiccups which include chlorpromazine, haloperidol, metoclopramide etc.
Some muscle relaxants, sedatives, analgesics, and even stimulants have also been reported to help alleviate hiccup symptoms.
Treatment of the underlying condition relives severe and chronic hiccups.

Avoid overeating, eating too quickly, or drinking too much to help prevent hiccups.

Gooseberry and Its Health Importance

Gooseberry, Ribes uva-crispa is a fruit from a plant species in the genus Ribes that is native to Europe, northwestern Africa,  western and southeast Asia. It grows naturally in alpine thickets and rocky woods from France eastward, well into the Himalayas and peninsular India. It is a straggling bush growing to 1–3 meters (3–10 feet) tall, the branches being thickly set with sharp spines, standing out singly or in diverging tufts of two or three from the bases of the short spurs or lateral leaf shoots. The fruit of wild gooseberries is smaller than in the cultivated varieties, but is often of good flavor; it is generally hairy. The berry's color is usually green and there are red variants and occasionally deep purple berries also occur.

Nutritional Importance of gooseberry
The fruits are reputed to contain high amounts of ascorbic acid (vitamin C), 445 mg/100g.
About 81.2% of gooseberry fruit is water. It contains nicotonic acid, vitamin B-1, iron, and calcium. The overall antioxidant strength may derive instead from its high density of tannins. The fruit also contains other polyphenols, flavonoids, kaempferol, ellagic acid, and gallic acid. It has also got adequate amounts of fibers.

Uses of gooseberry as food
Gooseberries are often used as an ingredient in desserts such as pies and crumbles. They are also used to flavour beverages such as sodas, flavoured waters, or milk. Gooseberries can be preserved in the form of jams, dryed fruit, as the primary or secondary ingredient in pickling, or stored in sugar syrup. Gooseberry juice remains a popular tonic consumed across the globe.

Medicinal use of gooseberry
In traditional Indian medicine, dried and fresh fruits of the plant are used. All parts of the plant are used in various Ayurvedic/Unani medicine herbal preparations, including the fruit, seed, leaves, root, bark and flowers. Gooseberry extracts induce apoptosis and modify gene expression in osteoclasts involved in rheumatoid arthritis and osteoporosis.
It also promoted the spontaneous repair and regeneration process of the pancreas occurring after an acute attack.
Experimental preparations of leaves, bark or fruit have shown potential efficacy against laboratory models of disease, such as for inflammation, cancer, age-related renal disease, and diabetes.
The extract has shown significant decrease of the blood glucose, as well as triglyceridemic levels and an improvement of the liver function caused by a normalization of the liver-specific enzyme alanine transaminase activity.

Gooseberry Juice
The juice is fondly addressed as the “Nurse”, the “Great Rejuvenator”, and the “Juice of Immortality” for centuries, due to its numerous healing properties and its ability to nourish the body on all levels. Gooseberry juice is made from crushing the fruit with some water after removing the seed. It can be added with some salt to cover the sour taste. Gooseberry juice is a natural, efficacious, and an anti-oxidant with the richest natural source of Vitamin C. It also contains cytokine like substances identified as zeatin, z. riboside, z. nucleotide. Gooseberry juice is extremely beneficial for treating ailments and availing several health benefits.

• The antibacterial and astringent properties of gooseberry juice prevent infection and help in the healing of ulcers.
  It is used as a laxative to relieve constipation in piles.
  It is used in the treatment of leukorrhea and atherosclerosis.
• The juice is referred to in ancient text as the best medicine to prevent aging.
  It is a very strong rejuvenative which is believed to be the richest natural source of anti-oxidant vitamin C (with up to 900 mg/100g of pressed juice). Vitamin C acts as an anti-oxidant and can help to rid the body of dangerous molecules called free radicals. This important vitamin is also necessary for the synthesis of collagen. Blood vessels, tendons, ligaments, and bones all require collagen. Another benefit of Vitamin C is the part it plays in helping to synthesize norepinephrine, a neurotransmitter which helps maintain brain function and mood. Vitamin C can also help to lower blood pressure, maintain healthy immune functions, promote good dental health, and aid in the healing of wounds.
• Another anti-oxidant found in gooseberry juice is superoxide dismutase. SOD (superoxide dismutase) is an important enzyme important in ridding the body of free radicals. Health issues such as arthritis, prostate problems, corneal ulcers, and inflammatory bowel disease have been known to be helped by SOD. It also protects against oxidative stress.
• It is also effective for respiratory complaints.
• The juice is used in Ayurveda as a cardiotonic, aphrodisiac, antipyretic, antidiabetic, cerebral and gastrointestinal tonic.
• The juice also contains polyphenols which have anti-oxidant, anti-bacterial, anti-inflammatory, and anti-allergenic properties. They can help to lower cholesterol, lower blood pressure, diminish risks of cancer, and aid in immune system health.

I have been using gooseberry juice personally and it has been giving good results. Hope you too try this magic tonic that has been around with the traditional medicine community for a while.