仙人掌/仙人掌果實

仙人掌是非常強的植物，可以在惡劣的沙漠中生存。 墨西哥人認為它是生命和希望的一個美麗的象徵，並且它們廣泛地用於食物和醫學。 仙人掌也在傳統中醫（TCM）中受到高度認可。 在清朝時期，《本草綱目》有記載，仙人掌具有溫和的味道，性質寒冷，能促進氣（生命能量）和血液循環的流動， 降熱和解毒，可以減輕腫脹和減輕疼痛，加強脾臟和停止腹瀉，舒緩和利尿，並且可以用於治療許多外部和內部疾病。 此外，它的卡路里和鈉都很低。 仙人掌的優良營養價值在世界各地的不同文化是被公認的。

優良的營養價值
仙人掌提取物富含營養成分，如β-胡蘿蔔素，維生素C，鉀，鎂，鈣和鐵。 它還富含植物營養素，抗氧化劑和多糖體。
仙人掌具有高水平的氨基酸，包括脯氨酸和牛磺酸。 在2000年之前，牛磺酸已被發現在仙人掌，而它沒有在任何其他植物中被發現。 仙人掌還含有不是由人體產生的必需氨基酸，如組氨酸，異亮氨酸等。

強效抗氧化劑和毒性減少劑
研究表明，高水平的營養和抗氧化劑在仙人掌和仙人掌果實可以幫助防止DNA損傷，有效抑制和打擊自由基形成。 仙人掌富含類黃酮化合物，是一組植物營養素，可以幫助保護神經元免受氧化損傷。 β-胡蘿蔔素有助於仙人掌的高抗氧化活性。 仙人掌果實的抗氧化活性據說比維生素C強7倍！
仙人掌提取物減少氧化損傷和肝腎毒性。 在一項研究中，每天補充500g仙人掌果實兩週改善健康人的氧化狀態。

抗癌鬥士
仙人掌的植物營養素保護它免受紫外線的傷害，並確保它可以生存。相同的，這些植物營養素也是對人體非常有益的，因為它們能夠抑制不同腫瘤形成的過程和滋養免疫系統，預防疾病。仙人掌的抗氧化劑可以抑制自由基的形成和提高吞噬細胞的活性。多糖體能增強免疫力，增加 NK 細胞（自然殺手細胞）的活性，抑制腫瘤的形成。

對心血管健康的好處
科學家在仙人掌發現脯氨酸和牛磺酸。脯氨酸有助於膠原形成，預防動脈粥樣硬化和組織修復。 牛磺酸有助於抗擊心髒病，防止糖尿病，降低高血壓和減少焦慮。
此外，仙人掌提取物有助於降低膽固醇和甘油三酯水平，減少低密度脂蛋白（“壞”膽固醇），防止高血糖水平，穩定糖尿病血糖水平，並促進心血管健康。

有效的抗炎作用
仙人掌含有β-谷甾醇，一種抗炎的植物營養素，有助於傷口癒合。 科學家測試了擁有15％仙人掌提取物的外敷膏，發現仙人掌中的植物營養素通過抑制炎症，從而刺激新血管的產生和刺激成纖維細胞（有助於癒合的細胞）移動到傷口區域來加速細胞組織再生，並加速膠原蛋白的形成。

有效地改善皮膚
研究表明，當應用於皮膚時，仙人掌提取物保濕功能有助於防止水從角質層中蒸發，從而改善皮膚的屏障功能。 此外，仙人掌中的植物營養素有助於加速膠原蛋白的形成。
仙人掌果實富含維生素A，B1，B12，D3和核黃素。 此果實可以幫助促進皮膚修復和再生，軟化皮膚，並顯著改善皮膚的狀況和外觀。

Freeze-Drying, The Best Way to Preserved Food?

Food preservation involves preventing the growth of bacteria, fungi (such as yeasts), or other micro-organisms (although some methods work by introducing benign bacteria or fungi to the food), as well as slowing the oxidation of fats that cause rancidity. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. (Source: https://en.wikipedia.org/wiki/Food_preservation)

Based on The Home Preserving Bible (Source: http://astore.amazon.com/homepreservin-20/detail/1615641920), Canning, freezing, and drying food are the most common methods for preserving foods at home today. (Source: http://www.homepreservingbible.com/630-an-overview-of-10-home-food-preservation-methods-from-ancient-to-modern/)

There are other methods for preserving foods other than the above mentioned common steps, such as boiling, heating, salting, sugaring, smoking, pickling, jellying, curing (fermentation), pasteurization, vacuum packing, artificial food additives, etc.
(Source: https://en.wikipedia.org/wiki/Food_preservation)

Take a look at the short video about Preservatives:

However, there is one such method, so special and unique in the processing, with this method, the nutrients, the smells, and the flavours, are possible to preserved, upto 90-95% and with this technique, no prevervatives are needed to keep the sheft life longer! This method is call freeze-drying (Source: https://en.wikipedia.org/wiki/Freeze-drying) And this method are currently using by NASA too. (Source: https://en.wikipedia.org/wiki/Space_food#Processing)

All of the Nutritional Immunololgy Super Foods are being processed with two advanced technologies, which are freeze-drying and spray-drying. 

Cheers,
Casper Teo
82183033
casperteo.ct@gmail.com

Ginseng/ Ginseng Berry

Ginseng is a rare plant that is only harvested after a long time. The ginseng fruit takes at least three or four years to mature, and its root needs at least six to eight years before harvesting. Ginseng grows all over the world, but only a few areas can produce high-quality ginseng.

Ginseng has long been considered the "king of herbs" throughout the world. Ji-Lin ginseng, a very high-quality variety of ginseng, alleviates fatigue and increases strength and stamina. In addition, Ji-Lin ginseng strengthens the lungs and spleen and helps curb chronic diarrhea as well as blood deficiency. It is believed that the continuous use of ginseng leads to longevity. Ginseng is also used to treat the problems of old age - lethargy, arthritis, issues with the reproductive system, and menopausal complaints.

Ginseng has been used to treat conditions such as loss of appetite, depression, asthma, epilepsy, cough, fever, liver disease, dysmenorrhea, headache, nausea, giddiness, gastritis, splenitis, ulcers, febrile illness, swelling, hemorrhage, inflammation and anemia.

Ginseng increases the efficiency of the endocrine, metabolic, circulatory, and digestive systems. 

Precious Ginsenosides
Ginseng is highly nutritious. It contains vitamins A, E, B1, B2, B12, niacin, calcium, iron, potassium, and rare phytochemicals called ginsenosides, which exist only in ginseng. The amounts of and types of ginsenosides in each type of ginseng vary. Different parts of the ginseng plant contain different types of ginsenosides, and each ginsenoside has different effects. Research shows that ginsenosides can strengthen the immune system, and they have been reported to effectively relieve inflammation in rats.

Different Parts, All Beneficial
Ginseng flower, stem, and leaf are all beneficial to the human body. For example, potent antioxidants found in ginseng leaf (Folium ginseng) help the body fight against disease. Ginseng leaf is bitter, yet slightly sweet. It is cold in nature and clears issues caused by heat. It also generates fluids in the body. Because of these properties, ginseng is often used to quench thirst as well as to alleviate sore throat and other heat-related conditions. It is also used to treat alcohol intoxication.

Do not underestimate the benefits of ginseng berry. In recent years, scientists have discovered that the nutritional value of ginseng berry is just as high as that of ginseng root. In fact, it may be even more precious than ginseng root. The amount of ginsenosides present in ginseng berry is about four times the amount in the root. 

Prevent Cancer
Studies report that ginseng can effectively prevent the formation of cancer cells. Studies show ginseng berry also reduces the risk of several types of cancer. One study found that ginseng users were 60% less likely to develop cancer compared to those who did not take the herb.

Improves Cardiovascular Health
Ginseng is considered a tonic for the blood. it can lower blood pressure to normal levels and even reduce cholesterol. Furthermore, reports indicate that chewing the ginseng root reduces the risk of cardiovascular disease.

Treats Diabetes and Obesity
Research shows that ginseng berry extract holds real promise for treating diabetes and obesity.

Ginseng berry normalized blood glucose levels, improved sensitivity to insulin, lowered cholesterol levels, and decreased weight by reducing appetite and increasing activity levels. Ginseng berry may slow the digestion of food and decrease the rate of carbohydrate absorption.

Another study involved both type 2 diabetic and non-diabetic participants who received 3g doses of ginseng. Both the diabetic and non-diabetic subjects who consumed ginseng had blood-sugar levels about 20% lower - a significant decrease - than the subjects who did not consume ginseng berry. The study concluded that ginseng increases cells' sensitivity to insulin as well as the actual secretion of insulin.

Enhances Sports Performance
Ginseng berry helps the human body to utilize oxygen more effectively. It stabilizes heartbeat during exercise, and helps the body to return to normal physiological conditions faster after exercise.

Boosts Nerve Growth Factor Levels in the Brain
Ginseng contains compounds known as saponins, which have the ability to boost nerve growth factor (NGF) levels in the brain. NGF is vital for the normal development of the brain and the nervous system. It is a protein that helps neurons survive, remain healthy, and even grow.

Elevating NGF levels has been shown to improve symptoms of neurodegenerative diseases (like Alzheimer's disease) in animal models. 

Improves Focus and Mental Well-being
Ginseng is often used to alleviate other ailments such as stress and fatigue (specifically mental fatigue) and to improve memory and concentration.

Nourishes Skin
Ginseng berry is rich in antioxidants, which can decrease free radical damage to skin, thereby reducing visible signs of aging. Applied topically, ginseng berry extract may increase skin elasticity, improve skin softness and fineness, enhance skin hydration, and delay signs of premature aging such as fine lines and wrinkles. Stress and poor blood circulation can also cause skin dullness. Ginseng berry contains some of nature's best antioxidants for achieving radiant skin.

Ginseng Berry, photo by Drginseng

奇亞籽

奇亞籽是歐米茄-3脂肪酸最豐富的來源之一。 Chia從拉丁詞salvare得到它的名字，意思是拯救。 它的命名是因爲它的治愈性質。

強大劑量的歐米茄-3脂肪酸
28g的奇亞籽含有4915mg的歐米茄-3脂肪酸和1620mg的歐米茄-6脂肪酸。奇亞籽油中有66％是A-亞麻酸（ALA）是一種植物性質的歐米茄-3脂肪酸。 這個比例高於亞麻籽油（56％）。 每天消耗四茶匙的奇亞籽提供4.8g的ALA，其可以幫助預防和治療關節炎。

心血管健康增強劑
奇亞籽不含膽固醇。實驗研究表明，飲食中含有奇亞籽可以顯著降低甘油三酯水平和增加HDL（“好”膽固醇）。定期食用奇亞籽也可以降低血壓和炎症，降低心血管疾病的風險。
科學家研究了每天攝入約37g奇亞籽或麥麩維持12週的2型糖尿病患者。他們發現，那些飲用奇亞籽的人降低了心血管疾病的風險。患者擁有更薄的血液，所以不易導致血塊的形成，從而降低它們的心臟病發作和中風的風險。他們也經歷了減少的內部炎症和收縮壓（最高血壓）

抗氧化劑的來源
與其他來源的歐米茄-3，即魚，藻類和亞麻籽相比，它們沒有或擁有較低水平的抗氧化劑 - 奇亞籽富含抗氧化劑，能夠幫助打擊自由基和滋養免疫系統。

精力充沛的助推器
奇亞籽含有16%-18%蛋白質 — 比雞蛋更高 — 而且這種蛋白質是完整的蛋白質，含有豐富的氨基酸。奇亞籽中的蛋白質比普通穀類的蛋白質質量更高，並且比營養穀物如小麥（14％）和燕麥（15.3％）中的蛋白質含​​量更高。一湯匙的奇亞籽，加上一些水，可以維持一個人24小時。

奇亞籽含有鍶，能幫助白質吸收以便轉換成能量。它們也可以吸收超過12倍重量的水，幫助身體保存水。此外，奇亞籽可以幫助平靜神經和加強記憶。

眼部健康促進劑
奇亞籽對眼睛健康非常有益。一個優秀的ALA來源。 ALA具有強大的抗炎作用，可以幫助防止與氧化和炎症相關的眼睛狀況。這些包括乾眼綜合徵（DES），年齡相關的黃斑變性（AMD），白內障和糖尿病性視網膜病變。

Synthetic Vs. Wholesome Part 3

How do I make sure I have sufficient vitamins and minerals intake without taking vitamin supplements?

How much fruits and vegetables do we need daily? Based on USDA (United States Department of Agriculture), for every meal, we must fill half of our plate with fruits and vegetables. 

More info please click here --> MyPlate 

Based on WHO (World Health Organization), we must consume at least 5 portions of fruits and vegetables a day. Potatoes, sweet potatoes, cassava and other starchy roots are not classified as fruits or vegetables. More info about healthy diet from WHO --> HealthyDiet

It is very clear that experts are aware that human should consume more plants than meats in order to be healthy. However, it is a challenge for us who living a fast paced lifestyle. We tend to eat our meals at irregular timing, consume less variety of fruits and vegetables, or loss of nutrients of vegetables due to overcook. 

As a conclusion, there are many benefits of eating more wholesome vegetables and fruits everyday. 

However, most people will choose to take vitamin supplements (or multivitamins) to secure their health. Reasons are:

• Convenience (take vitamin C as example, instead of peeling an orange and have to wash hands after eating, vitamin C pills/capsules are convenient way for replenish loss of vitamin C in body)
• Longer storage shelf life (vitamin supplements can keep in the bottle/packaging for longer period because it is synthetically produced, and chemicals is added as preservatives, while fresh fruits will get decomposed in short period of time)
• Cheaper (with lower price, multivitamin pills provides more vitamins and nutrients than fresh fruits and vegetables)
• Advertisements (Health benefits by taking vitamin supplements)
• etc etc.

In spite of everything, as I mentioned at earlier articles about synthetic vitamins (Click to read previous articles: Part 1 and Part 2) , thus, I choose to eat wholesome plants and fruits for my daily vitamin and mineral intake.

Due to frequent eating outside, although I did cook sometimes, it is very hard for me to eat enough of vegetables and fruits everyday. And that is why I choose to take VegeColor in helping me to take enough of vitamins and minerals! 

What is so special about VegeColor?

• Each packet of VegeColor contains 28 types of fruits and vegetables! (Yes, is 28 types of different colors of fruits and vegetables!). With one packet of VegeColor, you can easily take 28 types of fruits and vegetables each meal!) Take a look at the ingredients of VegeColor:

and this amount of fruits and vegetables are equivalent to

• No washing, no cutting, and no cooking is needed! All you have to do is just sprinkle on your food and stir it, then eat it. ^^

• It has passed through various of strict safety inspections, such as micro-organism, heavy metal, 1822 types of poison, and micro-lens tests.

• It was manufactured with high-end technology techniques, which is freeze-drying, that is why it is able to fit all 28 types of fruits and vegetables in to small, convenient packet, and still retain its nutrients!

• It is chemical free, pesticide free and preservatives free!

• It is wholesome!

• It is suitable for vegan / vegetarian. 

Below is the video showing how my friends and I incorporate VegeColor in our daily diet, and how easy it is!

Enjoy watching the video!!

PM to find out more

Cheers
Casper Teo

82183033

Ginger

Ginger is one of the most commonly used spices in the world. Ancient cultures used it to preserve food and combat digestive problems. Chinese sailors used ginger to relieve seasickness, while the Greeks wrapped ginger in bread, which evolved over time to become the gingerbread with which we are familiar today.

Ginger contains various amino acids, vitamins, and other nutrients, which can alleviate migraines, fight ulcers, and nourish the respiratory and digestive systems. Ginger contains the antioxidant vitamins A and C. Ginger helps alleviate or prevent a variety of ailments, namely indigestion, cancer, and arthritis. In some cases, ginger is recommended for arresting chronic internal bleeding.

Studies show ginger to be anti-inflammatory, antioxidant, antiviral, antibacterial, and antifungal. In China, reports show that fresh ginger has been highly effective for rheumatism. In the U.S., a study on 247 osteoarthritis patients showed that those who took a standardized and highly concentrated extract of ginger twice daily experienced greater reduction of knee pain than those given a placebo.

Ginger reduces inflammation by preventing overproduction of tumor necrosis factor and interleukin-1, which are cytokines that cause inflammation, pain, and damage to cartilage when tissue is injured. Ginger also suppresses enzymes' production of inflammatory and anti-inflammatory prostaglandins and leukotrienes, reducing pain and swelling. Ginger's anti-inflammatory property is also due to its antioxidant quality.

A serving of 100g of ginger provides 10% of the manganese an adult requires each day, making it ideal for bone nourishment.

藍莓

藍莓雖然微小，但他們是強大的疾病戰鬥的戰士。它們提供對心臟、 免疫系統、 大腦、 眼睛和肌肉骨骼系統的健康功效。

增強免疫系統
自由基是一種不穩定的分子，它會導致細胞損傷進而削弱我們的免疫系統。這種損害也連結到老化和慢性疾病如心血管疾病和癌症。藍莓是大自然的奇跡，它們都有很好的抗氧化劑，是我們免疫系統的強大支援之一。

來自美國農業部人類營養研究中心在老化的資料中顯示，藍莓在其他水果當中有著最高的抗氧化活性。100 克的新鮮藍莓可以提供五種一些水果和蔬菜的抗氧化能力。

支持心臟和肝臟健康
由於其高抗氧化活性，藍莓有助於減少LDL（“壞”）膽固醇的積累，從而預防心血管疾病和中風。 藍莓中的白藜蘆醇具有抗凝血作用，防止可能阻斷血管並引起心髒病發作和中風的血凝塊的形成。

有助於預防癌症
藍莓含有超過 40 種有益健康的化合物，它們都具有高的抗氧化活性，可以降低某些類型的癌症風險。科學研究表明，藍莓中的紫檀芪在預防乳腺癌中具有巨大的潛力。藍莓中的葉酸可以防止宮頸癌。食用藍莓具有能降低肝癌的風險。研究人員發現，酚酸和藍莓花青素抑制肝癌細胞生長的 50%。藍莓中的白藜蘆醇和鞣花酸有顯著的抗腫瘤作用，延緩衰老過程。

保護腦細胞
“農業與食品化學雜誌”的一項研究報告說，一組70歲患上早期記憶衰退的志願者每天喝2到2.5杯藍莓汁爲期兩個月。而另一組則飲用沒有藍莓汁的飲料。那些飲用藍莓汁的志願者在學習和記憶測試中顯示出顯著的改善。另一項研究顯示，每天吃一杯藍莓的人在運動技能測試上比沒有吃藍莓的好5％-6％。

藍莓富含槲皮素。槲皮素已被發現在保護腦細胞免受可導致癡呆的自由基損傷方面特別有效。一項在農業和食品化學雜誌上發表的研究發現，槲皮素有助於保護實驗老鼠的大腦免受暴露於過氧化氫（一種自由基）的損害。

雷丁大學的研究發現，植物營養素豐富的食物，如藍莓，可以扭轉與年齡相關的記憶衰退，以及與年齡相關的疾病（如阿爾茨海默氏病）的治療。一項在自由基生物學和醫學的研究表明，在正常飲食中補充藍莓有效地改善記憶力。

改善視覺
長時間盯著電腦螢幕的人應該吃更多的藍莓。根據日本的研究，藍莓緩解眼睛疲勞，改善視力差。藍莓增加眼睛毛細血管的循環，從而降低了在這些細胞組織中的氧化。這有利於視力。它被認為是特別有助於預防糖尿病視網膜病變、 糖尿病，以及夜盲症、 白內障和黃斑變性，以及與年齡有關的眼部疾病。

強化骨骼和肌肉
藍莓含有錳，一種對身體中許多化學反應很重要的必要微量礦物質。 錳也有助於保持堅強的骨骼。 研究表明，藍莓中的麥角蛋白糖苷有益於減輕氧化引起的肌肉損傷。 藍莓含有類黃酮，有助於強化結締組織。

抵抗過敏反應
藍莓減少組胺的產生，組胺是身體產生過敏症狀的炎性物質。

促進泌尿道健康
研究表明，藍莓中的稱為原花青素的植物營養素能夠通過抑制大腸桿菌細菌粘附在尿道壁上來防止尿道感染。