Apple cider vinegar

Apple cider vinegar is a type of vinegar made by the fermentation of apple cider. During the fermentation process, sugar in the apple cider is broken down by bacteria and yeast into alcohol and then into vinegar. Like other types of vinegar, apple cider vinegar contains acetic acid and it also contains some lactic, citric and malic acids. 

Health Benefits of Apple Cider Vinegar

Diabetes

Some preliminary research suggests that vinegar may benefit people with diabetes.

 

Weight Loss

A study published in Bioscience, Biotechnology, and Biochemistry in 2009 found that obese people who consumed acetic acid daily for 12 weeks experienced significant decreases in body weight, abdominal fat, waist circumference and triglycerides. 

 

High Blood Pressure

Acetic acid may help lower high blood pressure.

High Cholesterol

A 2006 study published in the British Journal of Nutrition found that rats fed acetic acid for 19 days had a significant reduction in total cholesterol and triglyceride levels.

Dandruff

A home remedy for dandruff is to mix 1/4 cup apple cider vinegar with 1/4 cup water. The vinegar solution is thought to restore the restore the pH balance of the scalp and discourage the overgrowth of malassezia furfur, the yeast-like fungus thought to trigger dandruff.

Acne

When using apple cider vinegar to treat acne, some recommended to mix one part apple cider vinegar with three parts water. The solution is then dabbed onto the pimple. Since there have been case reports of skin damage and burns from using full-strength vinegar on the face, it is important to take caution when using this remedy.

Alkaline Acid Balance

Apple cider vinegar has an alkalinizing effect and so it can restore alkaline acid balance in our body. A diet high in acid-producing foods leads to lack of energy, excessive mucous production, infections, anxiety, irritability, headache, sore throat, nasal and sinus congestion, allergic reactions and increased risk of conditions such as arthritis and gout. And so we can benefit from taking some apple cider vinegar daily.

All-Purpose Cleaner

(1)            Soothe a sore throat

(2)            Teeth whitener by gargling with it every morning

(3)            Helps remove stains and kill bacteria in the mouth and gums.

 

Upset stomach-fixer

It helps with upset stomach as it holds antibiotic properties and pectin which soothe the stomach.

Beat exercise exhaustion

Lactic acid buildup in the body causes fatigue while the amino acids in apple cider vinegar act as an antidote.

Soothe sunburn

Apply apple cider vinegar by massaging it into the affected area.  

Side Effects

Undiluted apple cider vinegar, in liquid or pill form, may damage the esophagus and other parts of the digestive tract. Apple cider vinegar drinks may damage tooth enamel if sipped.

One case report linked excessive apple cider vinegar consumption with low blood potassium levels (hypokalemia) and low bone mineral density. People with osteoporosis, low potassium levels, and those taking potassium-lowering medications should use caution.

People with allergies to apples should avoid apple cider vinegar.

Vinegar applied to the skin may cause burns and scarring.

Excessive doses of apple cider vinegar have been found to cause damage to the stomach, duodenum, and liver in animals.

Possible Drug Interactions

Theoretically, prolonged use of apple cider vinegar could lead to lower potassium levels, which could increase the risk of toxicity of cardiac glycoside drugs such as Lanoxin (digoxin), insulin, laxatives, and diuretics such as Lasix (furosemide).

Because apple cider vinegar may affect blood glucose and insulin levels, it could theoretically have an additive effect if combined with diabetes medications. Apple cider vinegar may also lower blood pressure, so it may have an additive effect if combined with high blood pressure medications.

 

CoQ10 - Heart failure supplement

CoQ10, also known as coenzyme Q-10, is a vitamin like compound that is found within every cell in the human body and is essential for the production of energy within all cells.

 

CoQ10 works in the human body similarly to Vitamin E, in that it reduces harmful free-radicals, functioning as an antioxidant, thus protecting cells.

 

Our body naturally produces CoQ-10 to produce energy and help protect from potentially harmful chemicals. It is made in our body, within a cell organelle called mitochondria and is most concentrated in the energy–demanding heart, brain and muscle systems. Unfortunately, CoQ10 levels decrease with age (starting at 35 years).

 

Some people advocate use of CoQ-10 supplements for various medical conditions based on its functions in the body. The strongest evidence of benefit for CoQ-10 supplementation relates to effects in heart failure, high blood pressure and reducing side effects of cholesterol-lowering statin drugs, although use is not routinely recommended.

 

Congestive Heart Failure

 

For many years, medical researchers have noticed that patients with heart failure had lower levels of CoQ10. Supplementing with CoQ10 restored their levels and also resulted in clinical improvements. This is because weakening or disease of the heart muscle can lead to congestive heart failure. With this condition, the pumping ability of the heart cannot keep up with the demands of the body. The heart has a relatively high CoQ-10 requirement because of its high energy needs.

 

As the highest concentration of CoQ10 is found in the heart, it has become a tool in the prevention of heart disease and congestive heart failure in at-risk individuals. CoQ10 is also known to play a vital role in other elements of cardiovascular health by lowering blood viscosity, inhibiting the formation of blood clots in the arteries, and keeping blood pressure at a healthy level.

 

According to February 2013 issue of "The American Journal of Clinical Nutrition", CoQ10 supplementation from 60 to 300 mg daily for 4 to 24 weeks was found to increase heart pumping capacity and reduce disease severity. The authors concluded, however, that additional larger studies are still needed to determine potential benefits of CoQ-10 supplements for heart failure.

 

Other functions include improving immune system.

 

Immune system cells divide more rapidly than most cells, and they are in constant need of repair and maintenance. All of this work requires energy reserves and CoQ10 is a critical co–factor in our energy–production pathways. In both animal and human studies, CoQ10 has compensated for immune deficiencies caused by aging or disease.

 

Co–Q10 is present in the foods we eat. Rich dietary sources include almonds, ocean salmon, sardines, spinach and certain meats:

 

1. Pork heart, reindeer meat and beef heart are the three foods with the highest amounts of CoQ10. Other meat products with CoQ10 include pork, beef liver, beef, pork liver and ham. Frying meats tends to reduce their coenzyme Q10 levels.

 

2. Soybean, rapeseed, sesame, cottonseed and corn oils all have high amounts of CoQ10. Oils with lesser amounts of it include sunflower, oil and safflower oils.

 

3. Sardine, mackerel, cuttlefish, yellow tail, tuna, herring and pollock have moderate to high amounts of CoQ10. Eel, trout and flatfish also contain a small amount of it.

 

4. Soybeans, peanut, sesame seeds, pistachios, walnuts, azuki beans and hazelnuts contain moderate to high amounts of CoQ10. Almonds and chestnuts have a small to moderate amount of it.

 

5. Chicken has a moderate amount of it. Boiling chicken retains more of it in the meat than frying. Eggs have a small amount of it.

 

6. Several vegetables contain small to moderate amounts of CoQ10, including spinach, broccoli, sweet potato, sweet pepper, garlic, peas, cauliflower and carrots.

 

As a complete understanding of CoQ10 is still a work in progress, scientists are tantalized by the possibilities of the compound as a potential treatment for cancer and AIDS. For example, since 1960s, researchers have been aware that people who suffered from various types of cancers also had significantly lower-than-normal levels of CoQ10 in their systems.

Raw Honey

Raw honey is honey (nectar from flowers) that is pure, unheated, unpasteurized and unprocessed. Raw honey can be in liquid or solid (creamed) form. Its color can vary from white, to various shades of yellow/brown, depending on the type of flower that the bees retrieved the nectar for the honey from.

 

It is most optimal for our health to consume honey which produced locally because raw honey from local sources is beneficial for treating seasonal allergies like Hay Fever, as well as helping with asthma and being most beneficial for our immune system's particular environment needs. 

 

Natural Health Benefits

Raw honey obviously offers a quick source of energy. The other main health benefits come from its unique blend of vitamins, minerals, enzymes, antioxidants, phytonutrients and other health components that it possesses. The two key beneficial components of truly raw honey are bee pollen and propolis. 

 

Bee pollen is a super nutritious compound, containing all the nutrients required by the human body. It is a source of proteins, vitamins, minerals, beneficial fatty acids, carotenoids and bioflavonoids which are antiviral, antibacterial and helpful to cardiovascular health.

 

Propolis also has antibacterial and antiviral qualities, as well as antifungal, anti-inflammatory and antioxidant properties. This, along with some of its other characteristics, makes honey highly sought after.

 

Some phytonutrients found both in raw honey and propolis have been shown to possess cancer-preventing and anti-tumor properties. Other benefits of raw honey include boosting the immune system, being a cough suppressant, decreasing allergies to pollen, aiding blood sugar regulation, aiding cholesterol regulation, healing ulcers, and treating various bacterial infections.

 

Raw honey does not ferment in the stomach and can actually be used in aiding stomach upset and nausea. Unlike most sugars, raw honey is not known to aggravate things like indigestion or acid reflux. It has also been linked to helping with Candida problems.

 

Additionally, raw honey is alkaline forming unlike processed honey which is acid forming. As for the best natural health, our daily food supply should be higher in alkaline forming foods, rather than acid forming foods.

 

But there are two facts we should be aware of: 

1. Honey is about 40% fructose and 30% glucose, with the remaining carbohydrates including maltose, sucrose, and other complex carbohydrates. Even though raw honey has been studied in actually aiding insulin regulation, regular or high consumption of any sugar can cause various imbalances. 
2. Due to the fact that honey is very low in water content and very high in sugar content, this makes it undesirable for microbial growth. However, in rare cases endospores of Clostridium botulinum (the bacteria that can cause botulism) have been found. This is normally never a problem for an adult digestive system, but the reason why honey should not be given to infants.

Iron and Haemoglobin

Haemoglobin contains iron and is packaged in red blood cells. Its function is to transport oxygen from lung to tissues in our body.

 

As iron is an essential component to make haemoglobin, iron deficiency could reduce haemoglobin level leading to anaemia. And so we should absorb enough iron from diet.

 

There are two types of iron in food: Haem iron which is mainly found in meat and non-haem iron which is found in plants. The haem iron can be absorbed more easily by the body. For vegetarian, therefore, selection of iron-rich plants such as leafy green vegetables, grains, beans and nuts is especially important.

 

Vitamin C enhances iron absorption (An orange contains 50 mg vitamin C and can enhance iron absorption by 2 to 3 times).

 

On the other hand, caffeine interferes with the body’s absorption of iron. And so try to avoid coffee or tea between meals.

 

Below shows the iron content based on 100 grams of cooked food: 

Haem Iron

	Iron (mg)
Beef	2.8
Mutton	2.7
Pork	1.3
Pork liver	17.0
Chicken	0.8
Fish	0.5
Dried shrimp	11.0
Mussel	4.1
Oyster	10.2
Clam	14.4

 Non-haem Iron

	Iron (mg)
Black bean	7.2
Red bean	3.1
Mung bean	1.4
Soybean	3.0
Hyacinth bean	4.0
Catjang	1.9
Soybean stick	16.5
Sesame	10.4
Hazelnut	3.2
Almond	3.0
Walnut	2.9
Peanut	2.5
Raisins	3.8
Dried preserved apricot	3.4
Black dates	3.7
Glaced dates	3.5
Red dates	2.3
Whole wheat breakfast cereals	12.0
Cornflakes	6.7
Instant oatmeal	3.8
Whole wheat bread	2.7
White bread	1.6
Spinach	1.6
Broccoli	1.0