Sunday, October 1, 2017
COCONUT OIL
Coconut and specifically coconut oil has been a major topic of research in recent years because of its many extraordinary health benefits. In fact, in low resource situations where severe dehydration has caused the need for intravenous fluids, coconut water has been used to replace electrolytes in the body.
coconut skin benefits
If you’re thinking of using coconut oil as a beauty treatment, you’re on the right track. Coconut’s medium chain fatty acids have antimicrobial and antiviral properties that can clear up acne and skin fungi such as ringworm. Beyond that, you can reap the following benefits from applying coconut oil to your face:
HEALTH BENEFITS OF BROWN RICE
Brown rice is also called 'unpolished rice' and is brown in color. It is actually how all rice would look before it goes through the entire process of polishing. Every rice grain has an outer layer of a slightly stiff cover called the 'hull' or husk. The husk is always removed from the seed for both white and brown rice. Under this layer is a thin brownish layer called the 'bran' layer. This brownish layer on the rice seed clings to the seed and is removed through a polishing process. In the case of brown rice, the brownish bran layer is left intact and only the top stiff cover is removed. Brown rice is believed to be more nutritious as compared to white rice as, there are many nutrients in the brown layer that normally get taken off in the polishing process.
HEALTH BENEFITS OF DANDELION
Dandelion also known as lion's tooth and wild endive, is a perennial herb native to the northern hemisphere. Dandelions dot the lawns of most North Americans and Europeans, and are more often thought of as a weed and a nuisance to those striving for a well-manicured lawn.
HEALTH BENEFITS OF OKRA
The worldwide used versatile vegetable called okra is characterized by green color, elongated and tapering ridged pods infused with double row of seeds and slimy texture when cut open. This integral member of the cotton family is indigenous to regions around the Nile in North Africa and the Middle East for it was discovered dating as far as 3500 years ago in Ethiopia. Early Egyptians are known to love its taste. Okra later transcended to North America enroute slave trade and then to Europe, Asia and South and Central America.
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