Descubre los increíbles beneficios de las semillas de la papaya

Esta fruta es ideal para mejorar el funcionamiento del tracto intestinal y del sistema inmunológico.

 

 

La papaya, esa deliciosa fruta anaranjada, se ha utilizado en casi toda América desde hace varios siglos. Rica en fibra, calcio, fósforo, hierro, papaína, tiamina, niacina y vitaminas, esta fruta es ideal para mejorar el funcionamiento del tracto intestinal y del sistema inmunológico.

Antes de la llegada de los españoles, en México solía apreciarse el fruto ya que se relacionaba con la fertilidad; después, durante la conquista, las semillas se distribuyeron a lo largo de Sudamérica, llegando eventualmente a Malasia, Filipinas, China y Hawái.

Desde entonces, podemos disfrutar de la papaya en jugos, dulces o directamente, ofreciendo increíbles beneficios a la salud. No obstante, tendemos a dejar a un lado a las semillas…

Consumir las semillas de la papaya te ayuda a proteger el riñón de problemas de insuficiencia renal y afecciones posteriores. Es recomendable masticar siete semillas de papaya, tres veces al día.

También ayudan a mejorar la salud intestinal, gracias a su alto contenido de enzimas antiparasitarias: cuentan con alcaloide antihelmíntico, el cual es eficaz exterminando las amebas. En este caso, seca las semillas y muélelas; después, añade el polvo con un poco de miel a agua hirviendo. Bébelo entre dos y tres veces al día.

Si quieres aliviar los síntomas de la cirrosis hepática, muele cinco semillas de papaya y el producto mézclalo con una cucharada de limón. Consúmelo dos veces al día, durante un mes.

Además, gracias a sus propiedades antibacterianas y antiinflamatorias, varios estudios muestran que el extracto de las semillas combate a la salmonella, estafilococos, entre otras infecciones. Para este tipo de casos, es recomendable masticar muy bien siete semillas, tres veces al día.

Finalmente, impiden que el organismo absorba exceso de grasa y azúcares, acelerando el proceso de digestión (y así perdiendo algunos gramos de sobrepeso). Es recomendable tomar un jugo de toronja, con 20 semillas frescas sin masticar.

ecoosfera

Feijoa - Acca sellowiana

 

Feijoa (=Acca) é um género da família Myrtaceae que inclui uma única espécie, a Acca sellowiana (nome antigo: Feijoa sellowiana), conhecida vulgarmente por goiaba-serrana ou goiaba-ananás. É um arbusto vivaz ou árvore de pequena dimensão, atingindo entre 1 e 7 metros de altura, originário das terras altas do sul do Brasil, leste do Paraguai, Uruguai e norte da Argentina.

 

A goiaba é da mesma familia: Myrtaceae

 

O fruto amadurece no outono e é de coloração verde, com o tamanho de um ovo de galinha e de forma elipsóide. Tem um sabor agradável, aromático e doce. A polpa é sumarenta, dividindo-se numa parte mais gelatinosa, onde estão as sementes, e uma parte mais firme e levemente granulada junto à casca. O fruto cai da árvore quando maduro, mas pode ser colhido antes, de modo a não ficar danificado. A polpa granulada junto à casca pode ser utilizada como esfoliante.

 

O botânico alemão Otto Karl Berg nomeou o gênero em honra do naturalista luso-brasileiro João da Silva Feijó (1760-1824). Durante o período em que viveu no Ceará, Feijó foi encarregado pela coroa portuguesa de mandar exemplares da flora nordestina para o Real Jardim Botânico da Prússia, o que, mais tarde, ocasionaria a homenagem.

 

A feijoa é uma planta de ambientes quentes-temperados a subtropicais, desenvolvendo-se também nos trópicos, requerendo, contudo, alguns dias de baixas temperaturas (chilling requirement) para poder frutificar. No hemisfério norte, tem sido cultivada até a Escócia, mas nem sempre frutifica porque temperaturas abaixo dos -9°C destroem os botões florais. É uma planta bastante popular na Nova Zelândia, onde é cultivada nos jardins.

 

Algumas cultivares enxertadas procedem à autopolinização, mas a maioria necessita de um agente polinizador.

Domesticação da espécie no Brasil

 

 

O processo de domesticação da goiabeira serrana no Brasil iniciou-se em 1986 por iniciativa do pesquisador Jean-Pierre Ducroquet, da Empasc (hoje Epagri - Empresa de Pesquisa Agropecuária de Santa Catarina). Ducroquet conta que seu interesse pela goiabeira serrana começou depois que o professor R. H. Sharpe, da University of Florida, visitou o Brasil e comentou que a goiabeira serrana, nativa do Brasil, estava sendo cultivada em várias partes do mundo inclusive nos Estados Unidos.

 

Depois de averiguar sobre a fruta nativa, Ducroquet decidiu iniciar uma coleção com os melhores exemplares nativos da região e com alguns acessos melhorados de outros países.

 

Naquela época, através de um concurso regional, adquiriu 10 amostras de frutos das 150 melhores goiabeiras serranas da região. A grande diversidade de acessos foi a base para o trabalho de melhoramento genético que se iniciou no município de Videira (SC) e foi depois transferido para o município de São Joaquim, no planalto serrano catarinense, onde as condições climáticas são mais favoráveis ao desenvolvimento da espécie.

 

Depois de alguns anos de observação de cada acesso, se fizeram cruzamentos dirigidos de quatro exemplares nativos com dois exemplares melhorados na Nova Zelândia, a cultivar Apollo e a cultivar Unique, todos cruzando entre si seguindo um delineamento dialélico num total de 960 plantas. Só em 2007 foram lançadas duas cultivares comerciais brasileiras, adaptadas às condições climáticas do planalto serrano catarinense, então chamadas Alcântara e a Helena. Em 2008, outras duas cultivares foram lançadas, a Mattos e a Nonante.

Benefícios:

É muito rica em iodo e folatos, que combatem a anemia.

Como toda fruta, a feijoa tem suas qualidades de alimento funcional: muita vitamina C; fósforo; magnésio; sódio; cálcio e uma bela dose de potássio, bom para combater cãibras e dar tonicidade aos músculos. Diferente do resto, porém, ela tem ainda um alto teor de iodo, componente importante das hormonas segregadas pela tiroide, responsáveis pelo equilíbrio do metabolismo em nosso organismo. A carência de iodo leva ao desenvolvimento de uma doença chamada bócio e é por isso que o elemento é acrescentado artificialmente ao sal que consumimos.

As qualidades únicas da feijoa não param por aí. De acordo com pesquisas desenvolvidas sobretudo na Itália, sua polpa é antioxidante (ajuda a “segurar” o envelhecimento) e antimicrobiana (combate bactérias e fungos). Uma pesquisa realizada no Japão vai mais além, atribuindo ao consumo da fruta o poder de modular a imunidade intestinal e reduzir a tolerância oral.

Os japoneses testaram a polpa ao natural e uma versão in vitro digerida e, em ambos os casos, os polifenóis presentes na feijoa reduziram a secreção de TGF-beta pelo intestino. TGF-beta é uma proteína comum em todo nosso organismo, mas sua secreção em excesso está associada ao crescimento de células cancerosas.

Traduzindo para o português claro, isso torna a feijoa uma aliada importante na prevenção e no tratamento de certos tipos de câncer e doenças auto imunes, ou seja, doenças causadas pelo mau funcionamento do sistema imunológico (quando nossas “armas” de defesa atacam o próprio organismo).

Fonte

O exemplar de boas dimensões existente no Jardim Botânico Tropical de Lisboa.

Foto de 2011

Em Portugal


Trata-se de um arbusto que poderá, nas regiões mediterrânicas da Europa, alcançar entre os 3 aos 7 metros de altura, bem como nas zonas amenas da costa de Lisboa, Caparica e Algarve. O indivíduo da fotografia que se segue, pertence à coleção do Jardim Botânico da Escola Politécnica da Universidade de Lisboa. Está entre os de maior porte em todo o país e conta com mais de 50 anos de existência. O seu magnífico porte arbóreo comprova a grande resistência aos variados climas sentidos em Portugal continental.

Fonte

2 Secret Fat Fighting Weapons to Combat Belly Blubber

You’ve probably heard that excess abdominal fat increases your risk of a number of diseases, including cancer, hypertension, and heart disease.

However, a study published in the Journal of the American College of Cardiology was the first to use a CT scan to study specifically located fat deposits for direct associations with disease risk – confirming the dangers of belly fat.

Because this visceral fat lies deep in the abdomen, surrounding organs and secreting toxic hormones

, it contributes to the thickening of the walls of coronary blood vessels, which increases the chances of having a heart attack.

In another study, it was discovered that people with a great amount of belly fat were twice as likely to die prematurely as those with little belly fat (Klein, S. et al. Absence of an effect of liposuction on insulin action and risk factors for coronary heart disease. New England Journal of Medicine. Vol. 350(25): 2549-2557).

The liver also suffers when you have too much belly flab. It has to work that much harder to filter out toxic substances.

This is the bad news… but, there is also good news. You can win the battle of the bulge by taking on a holistic approach to wellness. There are no quick fixes or magic bullets, but there are a couple of weapons you will want in your arsenal as you set out to combat belly blubber. While you plan your method of attack, start with these tough guns – they will get you headed in the right direction.
Weapon #1 Water

Water is by far the beverage of choice, especially if you are a health conscious individual who fully understands the power of water to nourish and sustain life. While the human body can go about three weeks without food, it cannot survive for more than three days without water.

Water is essential to every bodily function. No other liquid can sustain your body like water, and the body needs a certain amount of water to function well.

The sad truth is that most people just don’t drink enough water. However, without water, your kidneys and liver cannot eliminate toxins, your colon cannot move your bowels, and thus, toxins which lead to a host of compromising health conditions build up in the body.

Dehydration is responsible for any number of uncomfortable to downright deadly symptoms, such as fatigue, muscle pain, irritability, weight gain, headaches, dry skin, constipation, vertigo, low blood pressure, rapid heart rate, fever, rapid breathing and unconsciousness. Chronic dehydration may cause such things as arthritis, depression, accelerated aging and mood swings.

But how is water related to fat loss?

Water makes up about seventy percent of the human body – organs contain an even greater percentage of H2O. Take the liver, for example: it is almost 95 percent water. Water plays a role in every single chemical reaction that happens within the body. When you don’t get enough water, your body hold fast to what it has. You body is smart, very smart.

When it is deprived it shifts into survival mode, and the result of this is water retention. Once you provide the body with what it needs, water, it begins to let go of what it has been storing – this immediately causes a reduction in bloating, especially around your belly, ankles and face.

Let’s shift back to the liver for a moment – remember, your liver is 95 percent water. The liver is one of the most important organs in your body – especially when it comes to fat burning and detoxification. The liver’s main responsibility is to break down toxins and escort them out of the body.

When we don’t drink enough water, the liver can’t do its job of fat oxidation, which is one reason that it is imperative that we keep it running at 100 percent efficiency. Without ample water, your kidneys – which also remove toxins and waste from the body – can’t fully function.This means that the liver has to pick up the slack. With the liver working overtime to remove toxins, it can’t do its job of fat metabolism properly.

Studies have also demonstrated that even a slight amount of dehydration can zap energy and reduce exercise performance. The more hydrated you keep your body, the more efficient it will be overall with regards to fat burning and muscle building. Remember, the more muscle you have, the more fat you burn – even while you sleep!

How much should I drink?

This is the question that everyone seems to ask. If you want to be sure that you are drinking enough to support a healthy metabolism, aim for a gallon of water, or 8 sixteen-ounce cups of water, per day. If you find it hard to drink water plain, add a slice of lemon, lime or orange. You will be surprised at how much flavor the fresh fruit adds.

Weapon #2 Vegetables

Of course, it goes without saying that you should get your carbohydrates from whole foods, not refined sugar, high fructose corn syrup or processed food.

Obviously, if you have to choose between a carrot and a bag of chips, the carrot should always win out. Vegetables are nutrient-dense, meaning they provide a big bang for their ‘buck.’

However, what about variation between vegetables; are some vegetables better belly blubber busters than others?

The answer is yes, and it somewhat depends on whether or not you are insulin resistant and partly on what your body chemistry is like. Some people have a higher tolerance for high-sugar vegetables than others.

If you have a lot of weight to lose or know that you have trouble with insulin resistance, it is best to stick to low-sugar, high nutrient vegetables. Here are eight great ones to consider:

Salad greens: These include all leafy greens that you use to make a salad. According to the American Dietetic Association, salad greens are basically “free” foods, meaning you can eat as much as you desire. They have less than 20 calories, plenty of healthy vitamins and fewer than 5 grams of carbs per one-cup serving.

Peppers: Peppers range from mild and sweet to fiery hot and everything in between. All forms of peppers are excellent for weight loss and weight management. Peppers are one of the richest sources of vitamin C, which boosts immune system function and assists in the assimilation of other nutrients.

Sweet potatoes: Although sweet potatoes are higher is sugar than some other vegetables, they are jam-packed with nutrients. A 4-oz potato contains only 80 calories, has 3 grams of fiber and is one of the best sources of potassium. These tasty potatoes also contain vitamin C and vitamin A.

Tomatoes: One cup of cherry tomatoes contains only 25 calories, but has 2 grams of protein and 2 grams of fiber. The biggest health bonus of tomatoes is that they are rich in lycopene, a carotenoid which is highly beneficial for cancer prevention, according to the Linus Pauling Institute.

Portabella mushrooms: These large and tasty mushrooms are packed with health promoting compounds. Perfect for marinating and tossing on the grill, portabellas contain copper, riboflavin, niacin, copper, phosphorus, thiamin and pantothenic acid.

Spinach: Popeye was right when he said to eat your spinach. One of the least sugary vegetables, spinach has only 10 calories per one cup serving, and plenty of fiber. Enjoy spinach as part of salad, or lightly steamed. Some people even put a handful in their smoothies or juices.

Cucumbers: Who can resist the slightly sweet taste of a fresh cucumber? They are one of the oldest known cultivated vegetables, native to India, and are now one of the most commonly grown crops in America. Cucumbers are extremely low in calories and high in water. They contain numerous vitamins and minerals and also act as a detoxifier, assisting the body in the elimination of dangerous toxins.

Cabbage: Cabbage is a low calorie, high nutrient blood cleanser that removes free radicals and uric acid, which can lead to arthritic pain, skin diseases and gout. Cabbage is excellent roughage, high in vitamin C, and also contains beneficial iodine. Iodine is necessary for proper brain, endocrine and nervous system functioning.

If your goal is weight loss, don’t fall for the “fake” packaged diet foods that are full of artificial fillers and processed ingredients. Choose instead to fill up on vegetables.

According to Mark Sisson, author of The Primal Blueprint, 50 to 100 grams of carbohydrates from healthy sources such as vegetables, fruits and certified raw or organic sources will promote a gradual weight loss of 2 pounds each week. Because they are so low in calories and high in vitamins and minerals, your body will thank you for including them in your diet every day!

Remember, the best choice is always local and organic.
The Alternative Daily

Sources:http://ndb.nal.usda.gov
http://lpi.oregonstate.edu/infocenter/phytochemicals/carotenoids

Choose Your Foods: Exchange Lists for Diabete; American Dietetic Association; 2008
Linus Pauling Institute; Carotenoids; Jane Higdon; December 2005

Source: http://www.riseearth.com/2014/07/2-secret-fat-fighting-weapons-to-combat.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+riseearth%2FKZKa+%28RiseEarth%29

Generations Were Raised To Believe Processed Fruit Juice Was Health Food When It's Actually Junk Food

by Natasha Longo PreventDisease

There was a time when fruit juices were marketed as the ultimate health drink. A glass of sunshine packed with vitamins and energy. However, one of the great scams of the industrial food cartel is the so-called "fresh" juices sold in supermarkets. Many of these "fresh" juices can be stored for a year, so how fresh are they?

Generations were raised to believe orange juice fights off colds, boosts the immune system, tones the skin and protects against cancer. Yet in the topsy-turvy world of health advice, what’s good for you one day, turns out to be bad for you the next.

So if fruit juice turns out to be such a devil in disguise, why have we all been led to believe it was so healthy for so long?

The idea goes back to the 1920s, when American nutritionist Elmer McCollum blamed a condition called acidosis, an excess of acid in the blood, on diets rich in bread and meat. His solution was lots of lettuce and -- paradoxically -- citrus fruits.

At the time orange juice was not hugely popular, but juice got an even bigger boost thanks to World War II when the U.S. Government wanted a new way to get a product rich in vitamin C to troops overseas. It poured money into research. In 1947 -- just in time for the post-war consumer boom -- scientists invented a way to remove water from juice and freeze the concentrate into a palatable product.

 

The blocks of this concentrate could be sold to the new fridge-owning U.S. consumers or stored by manufacturers for months at a time, and sales exploded.

It's All About Taste Consistency

Ever wonder why commercial orange juice--even the premium, not-from-concentrate, "100-percent pure" juice kind--tastes the same each time you buy it, but doesn't taste exactly like a freshly peeled orange?

Turns out there's a lot more to making juice than simply squeezing some citrus. As part of the mass-production process, big-name brands like Tropicana, Minute Maid, Simply Orange, and Florida's Natural add artificial flavouring in order to make sure your juice tastes consistent from carton to carton--and to make sure it tastes like oranges.

"It really rocks people's world to learn that most orange juice is not a fresh product," says Alisa Hamilton, author of "Squeezed: What You Don't Want to Know About Orange Juice"

Pasteurized, not-from-concentrate orange juice takes up a lot of storage space. In order to keep it from spoiling without adding chemical preservatives, the companies "deaerate" (or strip the oxygen out of) the juice. (Another surprise: During production, deaerated juice often sit in million-gallon tanks for as long as a year before it hits supermarket shelves.) The process strips the juice of flavour, which has to be added afterwards.

Meanwhile in the UK, war babies had been given rose hip, blackcurrant and concentrated orange juice by the Government as a cheap nutrition supplement in the 1940s. This continued into the 1950s, seeding the idea in a generation of baby boomers that juice is healthy.

By the 1980s orange juice was being marketed not just as a health drink, but also as the key to a stylish, modern life -- a status it enjoys today.

But while the juice in the supermarket is often sold as ‘natural’ or ‘fresh’, it is usually anything but.

Concentrating juice doesn’t just remove water, it also removes the flavour. After it has been reconstituted, manufacturers add these ‘flavour packs’ and cocktails of chemicals which restore ‘natural’ oranginess.

Not From Concentrate?

You may think ‘not from concentrate’ juice means a more authentic product. You’d be wrong.

Manufacturers say they help give their product a consistent flavour. They also explain why juice in cartons doesn’t taste like fresh juice.

‘Naturalness’ isn’t the only dubious claim made for juice. For decades, health gurus, and some doctors, have claimed the vitamin C in juice fights common colds.

Helen Bond, spokeswoman for the British Dietetic Association, says: ‘People have lost sight of how much sugar is in food and portion sizes have got bigger. A 150ml glass provides one of your five a day and anything more than that doesn’t count. But measure people’s glasses and they are often 250ml.

‘Juice provides a lot of vitamins and minerals, but unlike fresh fruit you don’t get the healthy fibre.’ Doctors say the huge volume of sugar in our diet is contributing to the obesity epidemic, causing heart disease, cancer and diabetes.

A shocking investigation has also revealed that some of the best known brands of apple juice contain arsenic.

American apple juice is made from apple concentrate, 60% of which is imported from China. Other countries may use pesticides that contain arsenic, a heavy metal known to cause cancer and heart disease.

Findings of a Consumer Reports investigation

about arsenic and lead levels in apple juice and grape juice have prompted the organization to call for government standards to limit consumers’ exposure to these toxins.

Weaning populations off fruit juice may be difficult. Market research firm Mintel says 83 percent of us drink fruit juice at least once a week, while 76 percent believe fruit juice to be healthy.

But if you need motivation when you sit down to breakfast, remember this: there is more sugar in a 250ml glass of fruit juice than in a large bowl of Frosties with milk. The sugar is not all natural either.

Fruit juices of any kind are rarely 100% juice and specific additives to extend shelf life can be hazardous to your health and your family.

About the author
Natasha Longo has a master's degree in nutrition and is a certified fitness and nutritional counselor. She has consulted on public health policy and procurement in Canada, Australia, Spain, Ireland, England and Germany.

 

Source: http://www.riseearth.com/2014/07/generations-were-raised-to-believe.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+riseearth%2FKZKa+%28RiseEarth%29

A Recipe To Make Cannabis Oil For A Chemotherapy Alternative

 

 

                                            Hemp

 

by Arjun WaliaCollective Evolution

 

Awareness with regards to cannabis as a treatment and potential cure for cancer has been rapidly increasing over the past few years. Several studies over the last decade have clearly (without question) demonstrated the anti-tumoral effects of the plant. Cannabinoids (any group of related compounds that include cannabinol and the active constituents of cannabis) activate cannabinoid receptors in the body. The human body itself produces compounds called endocannabinoids and they play a very important role in many processes within the body to help create a healthy environment.

Since radiation and chemotherapy are the only two approved treatments for cancer, it’s important to let people know that other options do exist. There’s nothing wrong with exploring these options and finding out more information about them so people can make the best possible choice for themselves. It’s always important to do your own research.

A number of people have used this treatment to help treat their cancer. The latest article we wrote is a great example (amongst many), where a 9-year-old girl used cannabis to cure her cancer. You can read more about that HERE.

 

As more become aware of the healing power that this plant has, the next question to be asked is how is it used? Linked above (second from the top) is an article titled “Teenage Girl Uses Cannabis To Treat Leukaemia & Great Results Were Seen,” you can click on the case study embedded within the article and email the doctors, hopefully they can answer your questions if it is an emergency.
The article highlighted in the second paragraph about the 9-year-old girl who used cannabis to treat her cancer has a link to her website. Click HERE to go there. It goes through all the steps they took, they titled it “Making Medical Marijuana 101.”

So, you can start there. Another option that seems to be quite popular is Rick Simpson’s Hemp Oil. He is a medical marijuana activist who has been providing people with information about the healing potentials of Hemp Oil medications for quite some time. His inspiration came from his own experience when he cured himself of a metastatic skin cancer in 2003.
Again, I just want to help others further their research on how to do it. You can try contacting the doctors mentioned in the paragraph above, you can take a look at the way 9-year-old Mykyala (also mentioned in above paragraphs) did it and you can check out Rick Simpson’s way. Hopefully this will lead you to what you are looking for. Feel free to also contact me with any questions or concerns.

Here is Rick Simpson’s Hash Oil Recipe:
(HERE is his website)

To make Rick Simpson’s hash oil, start with one ounce of dried herb. One ounce will typically produce 3-4 grams of oil, although the amount of oil produced per ounce will vary strain to strain. A pound of dried material will yield about two ounces of high quality oil.

IMPORTANT: These instructions are directly summarized from Rick Simpson’s website. Be VERY careful when boiling solvent off [solvent-free option], the flames are extremely flammable. AVOID smoking, sparks, stove-tops and red hot heating elements. Set up a fan to blow fumes away from the pot, and set up in a well-ventilated area for whole process.

1. Place the completely dry material in a plastic bucket.

2. Dampen the material with the solvent you are using. Many solvents can be used [solvent-free option]. You can use pure naphtha, ether, butane, 99% isopropyl alcohol, or even water. Two gallons of solvent is required to extract the THC from one pound, and 500 ml is enough for an ounce.

3. Crush the plant material using a stick of clean, untreated wood or any other similar device. Although the material will be damp, it will still be relatively easy to crush up because it is so dry.

4. Continue to crush the material with the stick, while adding solvent until the plant material is completely covered and soaked. Remain stirring the mixture for about three minutes. As you do this, the THC is dissolved off the material into the solvent.

5. Pour the solvent oil mixture off the plant material into another bucket. At this point you have stripped the material of about 80% of its THC.

6. Second wash: again add solvent to the mixture and work for another three minutes to extract the remaining THC.

7. Pour this solvent oil mix into the bucket containing the first mix that was previously poured out.

8. Discard the twice washed plant material.

9. Pour the solvent oil mixture through a coffee filter into a clean container.

10. Boil the solvent off: a rice cooker will boil the solvent off nicely, and will hold over a half gallon of solvent mixture. CAUTION: avoid stove-tops, red hot elements, sparks, cigarettes and open flames as the fumes are extremely flammable.

11. Add solvent to rice cooker until it is about ¾ full and turn on HIGH heat. Make sure you are in a well-ventilated area and set up a fan to carry the solvent fumes away. Continue to add mixture to cooker as solvent evaporates until you have added it all to the cooker.

12. As the level in the rice cooker decreases for the last time, add a few drops of water (about 10 drops of water for a pound of dry material). This will help to release the solvent residue, and protect the oil from too much heat.

13. When there is about one inch of solvent-water mixture in the rice cooker, put on your oven mitts and pick the unit up and swirl the contents until the solvent has finished boiling off.

14. When the solvent has been boiled off, turn the cooker to LOW heat. At no point should the oil ever reach over 290˚ F or 140˚ C.

15. Keep your oven mitts on and remove the pot containing the oil from the rice cooker. Gently pour the oil into a stainless steel container

16. Place the stainless steel container in a dehydrator, or put it on a gentle heating device such as a coffee warmer. It may take a few hours but the water and volatile terpenes will be evaporated from the oil. When there is no longer any surface activity on the oil, it is ready for use.

17. Suck the oil up in a plastic syringe, or in any other container you see fit. A syringe will make the oil easy to dispense. When the oil cools completely it will have the consistency of thick grease.

For even further information, check out Rick’s written recipe here.

For dosage information, please click here.

 

But remember, consult a physician and do your research before you do anything to make sure you understand how everything functions.

Source: http://www.riseearth.com/2014/07/a-recipe-to-make-cannabis-oil-for.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+riseearth%2FKZKa+%28RiseEarth%29

Quinoa

 

 

A Quinoa é uma planta nativa da Bolívia, Colômbia, Peru e Chile, que produz um grão considerado muito importante à alimentação e à vida do homem andino. Segundo a Organização das Nações Unidas para Agricultura e Alimentação, a quinoa é um dos alimentos mais completos que existem.

 

Organicamente a quinoa não pertence à família das gramíneas como os outros cereais, porém, inclui-se neste tipo de alimentos pelo seu alto valor em hidratos de carbono, embora a quinoa tenha um perfil nutricional mais completo e equilibrado do que os cereais. Destaca-se o seu elevado teor em proteínas e a excelente qualidade das mesmas, visto serem completas ao conter todos os aminoácidos essenciais, entre os quais, em grandes quantidades de metionina e lisina, sendo esta escassa nos cereais, que reforça o sistema imunológico, a capacidade de aprendizagem e a memória. 

 

Sua proteína de alto valor biológico faz com que a quinoa seja um bom substituto da proteína animal e um alimento fundamental para equilibrar a dieta vegetariana. Outro aspeto valioso na proteína da quinoa é a ausência de glúten, o qual faz com que o seu consumo seja apropriado para celíacos e pessoas com intolerância a esta substância. A quinoa é uma boa fonte de triptofano, aminoácido ligado à produção de serotonina no cérebro responsável pelo humor e bem-estar.

 

A quinoa também tem um carácter lipídico tanto a nível quantitativo quanto qualificativo. A prevalência dos ácidos graxos polinsaturados e monoinsaturados em relação aos saturados ajuda a preservar a saúde cardiovascular. A elevada concentração de ácido linoleico permite ao organismo a biossíntese de outros ácidos graxos essenciais úteis na prevenção da hipercolesterolemia e da esclerose.

 

Os seus hidratos de carbono de baixo índice glicémico e a elevada presença de fibra fazem da quinoa um alimento ideal em dietas de emagrecimento e diabetes. A quinoa é uma ótima fonte de minerais e oleaginosas entre os quais se destaca o cálcio, presente em maiores quantidades do que no leite de vaca. Contém também quantidades importantes de magnésio, ferro, fósforo e manganésio. Entre as vitaminais contam-se: a E, B1, B2. B3 e cálcio fólico.

 

A grande concentração de flavonoides na quinoa de quercetina e kaempferol, confere propriedades antioxidantes, antiinflamatórias e anticancerígenas. 

 

Antes de cozinhar a quinoa recomenda-se passar por água para eliminar restos de saponinas, uns alcaloides que lhe confere um sabor ligeiramente amargo e que pode alterar a permeabilidade da mucosa intestinal. Uma vez lavada põe-se numa panela, com uma medida de grãos por dois de água e deve ferver uns 15 minutos. É indicada para casos de debilidade digestiva, sobretudo para acidez do estômago, inchaços e gases. Também misturar quinoa com outros cereais, como por exemplo arroz tem um efeito energético, reconstituinte e tonificante no sistema digestivo. Ela traz benefícios para os músculos e para a saúde cardiovascular, reduz o colesterol, regula a hipertensão e fortalece os ossos.  

 

de Maria Ferreira da Silva

 

veja também: http://pt.wikipedia.org/wiki/Quinoa

 

recomendo:

Erva-príncipe

                                                            
                                    Cymbopogon citratus

 

 

Erva-príncipe (Portugal) ou capim-limão (Brasil), também conhecido por capim santo ou capim cidreira, é uma planta herbácea da família Poaceae, nativa das regiões tropicais da Ásia, especialmente da Índia.

 

Cresce numa moita de rebentos (planta cespitosa), propagando-se por estolhos (por isso chamada de estolonífera), os quais apresentam folhas amplexicaules linear-lanceoladas. As suas inflorescências são constituídas por panículas amareladas.

 

A planta é também chamada de Cymbopogon (nardus) citratus ou pelos sinônimos botânicos Andropogon ceriferus, Andropogon citratus, Andropogon citriodorum, Andropogon nardus ceriferus, Andropogon roxburghii e Andropogon schoenanthus. Outros nomes populares são belgate, belgata, chá-de-estrada, chá-príncipe (ou apenas príncipe), chá-do-gabão, capim-cidrão, capim-cidrilho, capim-cidró, capim-santo, capim-de-cheiro, capim da lapa, citronela (erroneamente), capim-cheiroso, capim-catinga, patchuli, pachuli, capim-marinho, capim-membeca, palha de camelo, esquenanto e chá de caxinde (em Angola).

 

É uma planta usada em medicina popular, sendo, para esse efeito, utilizadas as folhas que, em infusão, têm propriedades febrífugas, sudoríficas, analgésicas, calmantes, anti-depressivas, diuréticas e expectorantes, além de ser bactericida, hepatoprotectora, antiespasmódica, estimulante da circulação periférica e estimulante estomacal e da lactação.

 

Os compostos químicos a que se devem estas propriedades são citral, geraniol, metileugenol, mirceno, citronelal, ácido acético e ácido capróico. Tais componentes e, mais especificamente, o citral dão-lhe um aroma semelhante à lúcia-lima, bela-luísa ou limonete (Aloysia triphylla). Da sua inflorescência extrai-se um óleo essencial utilizado em repelentes de insectos.