Garam Masala - The Spices of India
by: Alden Smith
India is known for its excellent cuisine, it's unique regions of cooking, and a pleasant dining experience. India is distinguished in the world's cuisine for it vegetarian dishes. One thing all of the regional cuisines of India have in common is it's use of spices.
Garam masala is an essential ingredient in the cooking of the Punjab region of northern India. Loosely defined, "masala" is any blend of spices, and "garam" means hot.
Generally, garam masala is added to the dish very shortly before serving to enhance flavor. Garam Masala is also an excellent rub for chicken and beef.
Garam masala is available prepared in ethnic groceries, and specialty stores such as World Market. The disadvantage of this is that one doesn't know how old the spices are, or what changes in temperatures and packaging it has been subjected to. One takes a chance on the potency and fragrance of this blend if it is bought already prepared. It is a simple process to make garam masala, and ingredients, with the exception of cardamom pods, are readily available. cardamom pods are available in Indian and natural food stores. Buy the green pods versus the white pods, which are bleached. Cardamom is an expensive spice, second only in price to saffron. It is expensive because it has to be hand picked. This spice is best used by toasting the seed removed from the pod, and then ground in a spice mill, along with the other ingredients of garam masala. Cardamom loses its essential oils and flavors quickly after being cracked and ground, and so buying the pods and toasting and grinding is the best method of use for this great spice.
To make Garam Masala, use the following ingredients:
2 cardamom pods, seeded
1 teaspoon whole cloves
30 whole peppercorns
2 teaspoons whole cumin seed
1 2-inch piece cinnamon stick
1 teaspoon coriander seeds
1/2 teaspoon ground nutmeg
The best method for making garam masala is to toast and then grind the ingredients. This is accomplished by placing the seed ingredients one at a time in a pan over medium high heat, and shaking them until they just begin to smoke and release their distinctive aromas. It will take approximately 1-3 minutes. Be sure not to burn the seeds!
Place the toasted ingredients in a spice mill, and grind to a fairly fine mixture. The garam masala can then be stored in a tightly sealed glass jar for up to 6 months. Any time after that, and the spices will begin to lose flavor and aroma.
I use garam masala for a rub for roasted or grilled chicken and beef. The aroma and flavor are outstanding, and chicken baked or grilled will retain the excellent flavor of the garam masala.
Try garam masala today. Cooking with the spices of northern India is an experience that every adventurous chef should try!
About the author:
Alden Smith is an award winning and published author who has been marketing on the internet for over 7 years. Visit his website http://www.allthebestrecipes.comfor great articles, recipes, and cooking tips.
Circulated by Bandoni Media
Eat your Veggies! Simple Cooking Methods
Eat your Veggies! Simple Cooking Methods
Vegetables add colour, taste, texture and bulk to our daily diet. There are dozens of different vegetables that can be prepared in literally hundreds of ways. So what's best?
There is no best. The thing to do is to eat your vegetables, lots of them, everyday in a wide variety of ways and stop worrying about the preparation methods. Variety is the key...
Raw
Many vegetables taste fabulous just the way they are straight out of the garden. Lettuce, tomato, celery, cabbage, onion, radish, carrot are obvious choices here. But they are just as likely to find themselves next to chopped up broccoli, cauliflower, peas, beans and zucchini on a starter platter with dips. Wash 'em, chop 'em and eat 'em. Oh, yeah, you could also make a salad!
Steamed
Steaming heats the vegetable and softens it's texture. It's gentler than boiling and allows the vegetable to maintain it's colour if not overdone. Use a stainless steel steamer that will fit into most good size sauce pans. Make sure you use a pan with a tight fitting lid. There should be enough water to just touch the bottom of the steamer. Water should be simmering the whole time the vegetables are being cooked.
Boiling
Boiling vegetables is really going out of fashion, but it's a legitimate preparation method! The big concern is loss of nutrients. All cooking methods result in the loss of some goodness from the vegetables. If boiling, try to find a way to use the water the vegetables have been boiled in (i.e. to make a gravy or sauce) to bring those nutrients back to the table. Vegetables should be barely covered with water. Bring the water to a boil (covered) then slow to a simmer until vegetables are tender.
Microwave
Very popular for vegetables as it retains colour, flavour and nutrients. Trial and error will be your guide with microwaving as there are plenty of variables involved. However, a few guidelines will help...The more food you put into the oven, the longer it will take to cook. Underestimate your cooking time rather than overestimate. Undercooked food can be cooked some more. Over-cooked food is ruined. Food straight from the fridge will take longer to cook than that at room temperature. All food continues to cook after it has been removed from the microwave oven. It is part of the cooking process and should be taken into account to prevent over-cooking.
Stir Fry
Very rapid method of quick frying vegetables, meat (optional) and sauces in one pan to make a meal. Primarily associated with Asian cooking. The key to doing this well is preparation. All items to be cooked should be chopped to a size that will allow them to cook quickly in the wok. It is also important that the wok is heated to a high, consistent temperature throughout. Vegetables maintain their colour and crispness with this sort of cooking (if not overdone).
Baking
Brilliant! Especially for those 'root' vegetables like potatoes, turnip, carrot and beetroot. Chop into similar size pieces, brush lightly with olive oil and put in a hot oven to roast. Size of the pieces will determine the cooking time but expect at least 40 minutes. Outside is chewy, inside is moist and fluffy. Dress with sour cream and chives. Yum!
Barbeque
Does anything scream summer like the word barbeque? Love a barbeque. This is primarily open flame cooking, so could apply to a campfire as well. Cooking outside just changes everything about food. You'll need foil, fire and fresh veggies. Grease your foil, chop your veggies and put the closed packages on the grill. Be adventurous, it's really hard to mess this up!
Judy Williams (http://www.no-dig-vegetablegarden.com) splits her time between being a media executive and an earth mother goddess. No Dig Vegetable Gardens represents a clean, green way to grow your own food. The site covers all aspects of growing, cooking and preserving your harvest.
Vegetables add colour, taste, texture and bulk to our daily diet. There are dozens of different vegetables that can be prepared in literally hundreds of ways. So what's best?
There is no best. The thing to do is to eat your vegetables, lots of them, everyday in a wide variety of ways and stop worrying about the preparation methods. Variety is the key...
Raw
Many vegetables taste fabulous just the way they are straight out of the garden. Lettuce, tomato, celery, cabbage, onion, radish, carrot are obvious choices here. But they are just as likely to find themselves next to chopped up broccoli, cauliflower, peas, beans and zucchini on a starter platter with dips. Wash 'em, chop 'em and eat 'em. Oh, yeah, you could also make a salad!
Steamed
Steaming heats the vegetable and softens it's texture. It's gentler than boiling and allows the vegetable to maintain it's colour if not overdone. Use a stainless steel steamer that will fit into most good size sauce pans. Make sure you use a pan with a tight fitting lid. There should be enough water to just touch the bottom of the steamer. Water should be simmering the whole time the vegetables are being cooked.
Boiling
Boiling vegetables is really going out of fashion, but it's a legitimate preparation method! The big concern is loss of nutrients. All cooking methods result in the loss of some goodness from the vegetables. If boiling, try to find a way to use the water the vegetables have been boiled in (i.e. to make a gravy or sauce) to bring those nutrients back to the table. Vegetables should be barely covered with water. Bring the water to a boil (covered) then slow to a simmer until vegetables are tender.
Microwave
Very popular for vegetables as it retains colour, flavour and nutrients. Trial and error will be your guide with microwaving as there are plenty of variables involved. However, a few guidelines will help...The more food you put into the oven, the longer it will take to cook. Underestimate your cooking time rather than overestimate. Undercooked food can be cooked some more. Over-cooked food is ruined. Food straight from the fridge will take longer to cook than that at room temperature. All food continues to cook after it has been removed from the microwave oven. It is part of the cooking process and should be taken into account to prevent over-cooking.
Stir Fry
Very rapid method of quick frying vegetables, meat (optional) and sauces in one pan to make a meal. Primarily associated with Asian cooking. The key to doing this well is preparation. All items to be cooked should be chopped to a size that will allow them to cook quickly in the wok. It is also important that the wok is heated to a high, consistent temperature throughout. Vegetables maintain their colour and crispness with this sort of cooking (if not overdone).
Baking
Brilliant! Especially for those 'root' vegetables like potatoes, turnip, carrot and beetroot. Chop into similar size pieces, brush lightly with olive oil and put in a hot oven to roast. Size of the pieces will determine the cooking time but expect at least 40 minutes. Outside is chewy, inside is moist and fluffy. Dress with sour cream and chives. Yum!
Barbeque
Does anything scream summer like the word barbeque? Love a barbeque. This is primarily open flame cooking, so could apply to a campfire as well. Cooking outside just changes everything about food. You'll need foil, fire and fresh veggies. Grease your foil, chop your veggies and put the closed packages on the grill. Be adventurous, it's really hard to mess this up!
Judy Williams (http://www.no-dig-vegetablegarden.com) splits her time between being a media executive and an earth mother goddess. No Dig Vegetable Gardens represents a clean, green way to grow your own food. The site covers all aspects of growing, cooking and preserving your harvest.
Ayurveda tips to overcome ED
Ayurveda tips to overcome Erectile dysfunction
Erectile dysfunction which is a very common complaint can be generally rectified by following few simple steps. Here goes the list of simple but effective tips to rectify erectile dysfunction.
Avoid consumption of alcohol. If you are addicted to alcohol restrict the intake. Alcohol acts on central nervous system and causes erectile dysfunction.
Keep away from smoking. Men who smoke suffer from erectile dysfunction than men who do not. It is evident from researches. Smoking causes formation of plaques in arteries (atherosclerosis) which obstruct the blood flow.
Avoid working for long hours. Take a break from regular routine at week ends and spend time with your partner.
Practice Yoga and meditation regularly to keep away anxiety, depression and stress. Meditation and Yoga are best stress busters.
Do not have the fear of not getting hard erections or do not doubt your ability to satisfy your partner. It will lead to psychological ED.
Happy and comfortable atmosphere at home is very essential to stimulate sexual desire and keep sexually healthy.
Exercise regularly and daily. Brisk walk for 45 minutes is the best exercise which keeps the cardiovascular system healthy. Researches have shown that the incidences of erectile dysfunction are less in men who regularly exercise.
Weight reduction helps to increase testosterone level and increases sexual energy and stamina. Weight reduction helps to keep hypertension and diabetes in control. Diabetes causes erectile dysfunction and anti hypertensive medications may cause erectile dysfunction.
Marijuana, heroin, cocaine etc cause erectile dysfunction. Withdrawing from addiction to the above mentioned substances really helps in increasing erections and sexual stamina.
Reduce the frequency of masturbation. Masturbating twice in a week is ideal. .
Massage whole body with herbal oil at least once in a week. This increases sexual energy and stamina. Body massage (abhyanga) is mentioned as the best aphrodisiac in Ayurveda.
Sleep at least for 8 hours a day. Body gets energized with good sleep.
Do not control natural urges. Empty your bladder before going to bed with your partner.
Take all steps to prevent indigestion and constipation. Indigestion and constipation vitiate doshas and cause diseases. Hard erections will not occur when body is not healthy.
Avoid hot, spicy and bitter foods which imbalance vata . According to Ayurveda imbalanced vata causes erectile dysfunction.
Give a gap of four days between two consecutive intercourses.
Regularly consume Vajikarana Preparations. Vajikarana preparations always keep men sexually healthy.
Give a gap of four days between two consecutive intercourses.
Dr.SavithaSuri , ; B.A.M.S
Erectile dysfunction which is a very common complaint can be generally rectified by following few simple steps. Here goes the list of simple but effective tips to rectify erectile dysfunction.
Avoid consumption of alcohol. If you are addicted to alcohol restrict the intake. Alcohol acts on central nervous system and causes erectile dysfunction.
Keep away from smoking. Men who smoke suffer from erectile dysfunction than men who do not. It is evident from researches. Smoking causes formation of plaques in arteries (atherosclerosis) which obstruct the blood flow.
Avoid working for long hours. Take a break from regular routine at week ends and spend time with your partner.
Practice Yoga and meditation regularly to keep away anxiety, depression and stress. Meditation and Yoga are best stress busters.
Do not have the fear of not getting hard erections or do not doubt your ability to satisfy your partner. It will lead to psychological ED.
Happy and comfortable atmosphere at home is very essential to stimulate sexual desire and keep sexually healthy.
Exercise regularly and daily. Brisk walk for 45 minutes is the best exercise which keeps the cardiovascular system healthy. Researches have shown that the incidences of erectile dysfunction are less in men who regularly exercise.
Weight reduction helps to increase testosterone level and increases sexual energy and stamina. Weight reduction helps to keep hypertension and diabetes in control. Diabetes causes erectile dysfunction and anti hypertensive medications may cause erectile dysfunction.
Marijuana, heroin, cocaine etc cause erectile dysfunction. Withdrawing from addiction to the above mentioned substances really helps in increasing erections and sexual stamina.
Reduce the frequency of masturbation. Masturbating twice in a week is ideal. .
Massage whole body with herbal oil at least once in a week. This increases sexual energy and stamina. Body massage (abhyanga) is mentioned as the best aphrodisiac in Ayurveda.
Sleep at least for 8 hours a day. Body gets energized with good sleep.
Do not control natural urges. Empty your bladder before going to bed with your partner.
Take all steps to prevent indigestion and constipation. Indigestion and constipation vitiate doshas and cause diseases. Hard erections will not occur when body is not healthy.
Avoid hot, spicy and bitter foods which imbalance vata . According to Ayurveda imbalanced vata causes erectile dysfunction.
Give a gap of four days between two consecutive intercourses.
Regularly consume Vajikarana Preparations. Vajikarana preparations always keep men sexually healthy.
Give a gap of four days between two consecutive intercourses.
Dr.SavithaSuri , ; B.A.M.S
Herbal Vinegars
Herbal Vinegars
A pantry full of herbal vinegars is a constant delight. Preserving fresh herbs and roots in vinegar is an easy way to capture their nourishing goodness. It’s easy, too. You don’t even have to have an herb garden.
Basic Herbal Vinegar -
Takes 5 minutes plus 6 weeks to prepare
You will need:
• glass or plastic jar of any size up to one quart/liter
• plastic lid for jar or
• waxed paper and a rubber band
• fresh herbs, roots, weeds
• one quart/liter apple cider vinegar
Fill any size jar with fresh-cut aromatic herbs. (See accompanying list for suggestions of herbs that extract particularly well in vinegar.) For best results and highest mineral content, be sure the jar is well filled with your chosen herb, not just a few sprigs, and be sure to cut the herbs or roots up into small pieces. Pour room-temperature apple cider vinegar into the jar until it is full. Cover jar with a plastic screw-on lid, several layers of plastic or wax paper held on with a rubber band, or a cork. Vinegar disintegrates metal lids.
Label the jar with the name of the herb and the date. Put it some place away from direct sunlight, though it doesn’t have to be in the dark, and someplace that isn’t too hot, but not too cold either. A kitchen cupboard is fine, but choose one that you open a lot so you remember to use your vinegar, which will be ready in six weeks.
Apple cider vinegar has been used as a health-giving agent for centuries. Hippocrates, father of medicine, is said to have used only two remedies: honey and vinegar. A small book on Vermont folk remedies–primary among them being apple cider vinegar–has sold over 5 million copies since its publication in the fifties. A current ad in a national health magazine states that vinegar can give me a longer, healthier, happier life. Among the many powers of vinegar: it lowers cholesterol, improves skin tone, moderates high blood pressure, prevents/counters osteoporosis, and improves metabolic functioning. Herbal vinegars are an unstoppable combination: the healing and nutritional properties of vinegar married to the aromatic and health-protective effects of green herbs (and a few wild roots).
Herbal vinegars don’t taste like medicine. In fact, they taste so good I use them frequently. I pour a spoonful or more on beans and grains at dinner; I use them in salad dressings; I season stir-fry and soups with them. This regular use boosts the nutrient-level of my diet with very little effort and virtually no expense. Sometimes I drink my herbal vinegar in a glass of water in the morning, remembering the many older women who’ve told me that apple cider vinegar prevents and eases their arthritic pains. I aim to ingest a tablespoon or more of mineral-rich herbal vinegar daily. Not just because herbal vinegars taste great (they do!), but because they offer an easy way to keep my calcium levels high (and that’s a real concern for a menopausal woman of fifty). Herbal vinegars are so rich in nutrients that I never need to take vitamin or mineral pills.
Why vinegar? Water does a poor job of extracting calcium from plants, but calcium and all minerals dissolve into vinegar very easily. You can see this for yourself. Submerge a bone in vinegar for six weeks. What happens? The bone becomes pliable and rubbery. Why? The vinegar extracted the minerals from the bone. (And now the vinegar is loaded with calcium and other bone-building minerals!)
After observing this trick its not unusual to fear that if you consume vinegar your bones will dissolve. But you’d have to take off your skin and sit in vinegar for weeks in order for that to happen! Adding vinegar to your food actually helps build bones because it frees up minerals from the vegetables you eat. Adding a splash of vinegar to cooked greens is a classic trick of old ladies who want to be spry and flexible when they’re ancient old ladies. (Maybe your granny already taught you this?) In fact, a spoonful of vinegar on your broccoli or kale or dandelion greens increases the calcium you get by one-third.
All by itself, vinegar helps build bones; and when it’s combined with mineral-rich herbs, vinegar is better than calcium pills. Some people worry that eating vinegar will contribute to an overgrowth of candida yeast in the intestines. My experience has led me to believe that herbal vinegars do just the opposite; perhaps because they’re so mineral rich. Herbal vinegars are especially useful for anyone who can’t (or doesn’t want to) drink milk. A tablespoon of infused herbal vinegar has the same amount of calcium as a glass of milk.
(by Susun Weed)
A pantry full of herbal vinegars is a constant delight. Preserving fresh herbs and roots in vinegar is an easy way to capture their nourishing goodness. It’s easy, too. You don’t even have to have an herb garden.
Basic Herbal Vinegar -
Takes 5 minutes plus 6 weeks to prepare
You will need:
• glass or plastic jar of any size up to one quart/liter
• plastic lid for jar or
• waxed paper and a rubber band
• fresh herbs, roots, weeds
• one quart/liter apple cider vinegar
Fill any size jar with fresh-cut aromatic herbs. (See accompanying list for suggestions of herbs that extract particularly well in vinegar.) For best results and highest mineral content, be sure the jar is well filled with your chosen herb, not just a few sprigs, and be sure to cut the herbs or roots up into small pieces. Pour room-temperature apple cider vinegar into the jar until it is full. Cover jar with a plastic screw-on lid, several layers of plastic or wax paper held on with a rubber band, or a cork. Vinegar disintegrates metal lids.
Label the jar with the name of the herb and the date. Put it some place away from direct sunlight, though it doesn’t have to be in the dark, and someplace that isn’t too hot, but not too cold either. A kitchen cupboard is fine, but choose one that you open a lot so you remember to use your vinegar, which will be ready in six weeks.
Apple cider vinegar has been used as a health-giving agent for centuries. Hippocrates, father of medicine, is said to have used only two remedies: honey and vinegar. A small book on Vermont folk remedies–primary among them being apple cider vinegar–has sold over 5 million copies since its publication in the fifties. A current ad in a national health magazine states that vinegar can give me a longer, healthier, happier life. Among the many powers of vinegar: it lowers cholesterol, improves skin tone, moderates high blood pressure, prevents/counters osteoporosis, and improves metabolic functioning. Herbal vinegars are an unstoppable combination: the healing and nutritional properties of vinegar married to the aromatic and health-protective effects of green herbs (and a few wild roots).
Herbal vinegars don’t taste like medicine. In fact, they taste so good I use them frequently. I pour a spoonful or more on beans and grains at dinner; I use them in salad dressings; I season stir-fry and soups with them. This regular use boosts the nutrient-level of my diet with very little effort and virtually no expense. Sometimes I drink my herbal vinegar in a glass of water in the morning, remembering the many older women who’ve told me that apple cider vinegar prevents and eases their arthritic pains. I aim to ingest a tablespoon or more of mineral-rich herbal vinegar daily. Not just because herbal vinegars taste great (they do!), but because they offer an easy way to keep my calcium levels high (and that’s a real concern for a menopausal woman of fifty). Herbal vinegars are so rich in nutrients that I never need to take vitamin or mineral pills.
Why vinegar? Water does a poor job of extracting calcium from plants, but calcium and all minerals dissolve into vinegar very easily. You can see this for yourself. Submerge a bone in vinegar for six weeks. What happens? The bone becomes pliable and rubbery. Why? The vinegar extracted the minerals from the bone. (And now the vinegar is loaded with calcium and other bone-building minerals!)
After observing this trick its not unusual to fear that if you consume vinegar your bones will dissolve. But you’d have to take off your skin and sit in vinegar for weeks in order for that to happen! Adding vinegar to your food actually helps build bones because it frees up minerals from the vegetables you eat. Adding a splash of vinegar to cooked greens is a classic trick of old ladies who want to be spry and flexible when they’re ancient old ladies. (Maybe your granny already taught you this?) In fact, a spoonful of vinegar on your broccoli or kale or dandelion greens increases the calcium you get by one-third.
All by itself, vinegar helps build bones; and when it’s combined with mineral-rich herbs, vinegar is better than calcium pills. Some people worry that eating vinegar will contribute to an overgrowth of candida yeast in the intestines. My experience has led me to believe that herbal vinegars do just the opposite; perhaps because they’re so mineral rich. Herbal vinegars are especially useful for anyone who can’t (or doesn’t want to) drink milk. A tablespoon of infused herbal vinegar has the same amount of calcium as a glass of milk.
(by Susun Weed)
HOME REMEDIES FOR JOINT AND MUSCLE PAINS
HOME REMEDIES FOR JOINT AND MUSCLE PAINS
The skeleton of our body has been provided with special joints or working surfaces where the bones come together. Flexible joints consist of special tissues such as cartilage, ligaments, tendons and capsule or covering for the joint. All these help to bind the bones together. But for real flexibility there must be sufficient lubricant to keep the joint movable and free from pain.
As a rule inflammation occurs most frequently in joints that are used a great deal, such as the fingers, knees, shoulders and spine. Most joint surfaces are smooth and hard, enabling them to carry heavy pressure when in use. The capsule protects the joint from injury and helps to hold the articulating bones in place.
Healthy cartilage is very elastic, able to recoil after any blow or pressure upon its surface. But when this useful substance degenerates there may be a rough grating sound when the joint is moved. Stiffness and pain may follow, particularly in the morning or after a period of rest. The joint may also begin to swell, as excess synovial fluid is poured out to help relieve the pain and heal the tender inflamed joint. All near by tissues, such as tendons, fascia, and muscles may also be involved.
The word arthritis means inflammation of the joints, but in early stages the whole body is usually involved. One or two joints may become completely deformed leaving the patient handicapped and somewhat weakened.
Rheumatoid arthritis is a serious disease that involves the joints but also the muscles, tendons, and other tissues of the body. Rheumatoid arthritis begins mildly with some swelling, pain and tenderness in the joints of the fingers, wrists, knees and feet. In this disease the joints on each side of the body are often involved at the same time. The joints feel unusually warm, and may appear red, and perhaps even contain some fluid.
Osteoarthritis is a chronic form of arthritis that may involve any joint but is more likely to occur in hardworking joints as the knees or fingers. The other causes of joint pain are: Joint injury, infections like viral infections, bacterial infections etc., joint strains, autoimmune diseases, and nervous system disorder.
Common symptoms of rheumatism are fever, immense pain & stiffness in affected muscles in case of chronic muscular rheumatism. Pain or tenderness in a joint which is aggravated by any movement or activity, such as walking, getting up from a chair, writing, typing, holding an object, throwing a ball, turning a key. Excruciating pain and stiffness in the joints in case of chronic articular rheumatism.
HOME REMEDIES FOR JOINT AND MUSCLE PAINS
Mix two teaspoons of lemon juice and a teaspoon of honey in a cup of warm water and take it twice daily. It is highly effective for the treatment of arthritis.
Take half teaspoon of turmeric powder with warm water twice a day. It is also beneficial in curing arthritis.
Application of hot packs and ice packs for 10 minutes also provides relief from joint pains.
Drinking alfalfa tea twice daily is also helps in the treatment of arthritis.
Drink some radish juice with sugar added to it to get rid of joint and muscle pains.
Soak Spiegel seeds in water, make a paste and apply it on the joints for immediate relief from pain.
Drink 15 grams of fresh bathu juice daily with an empty stomach without adding any salt or sugar to it.
Massage the affected area with any oil will to provide relief from the pain.
Drink a cup of papaya seed tea six or seven times daily for two or three weeks for relief from joint pain.
Eat porridge of 2 teaspoonfuls of winter cherry with ghee and molasses with an empty stomach for 15 days.
Improvement in the digestion and metabolism of the body is very important for the treatment.
Heavy meals, meat and fish, sour fruits and fried foods should be avoided, as they are difficult to digest.
Consumption of rice during nighttime should be avoided. Among fruits bananas are considered best as they provide strength to the joints and grease them.
Apple cider vinegar also helps to reduce the joint pains.
Take 1 teaspoon of turmeric juice in hot milk. It relieves of all pains in the body.
Prepare a mixture by adding 1/8-teaspoon turmeric, 3 cardamom pods (optional), 1/4-cup water. Simmer 5 to 7minutes, then add: 1 cup of milk, 2 tablespoons almond oil (cold pressed). Bring just to the boiling point (but do not boil). Add honey or maple syrup to taste. Sip slowly as a hot tea. This is an effective home remedy for joint and muscle pains.
Take Aloe Vera juice to get relief from the joint pains.
Aquatic herb Bog bean works as an anti-inflammatory, eating this herb or taking the herb in a supplement form can dramatically help in fighting against the arthritis.
Taking alfalfa tea twice a day makes a good cure.
Another very effective home remedy for joint and muscle pains is - Mix two teaspoons of apple cider vinegar and 2 teaspoons of honey in a small glass of warm water. Take it once or twice a day to get relief.
Rub the aching joints with hot vinegar to get some relief from pain.
Mix two parts pure olive oil and one part kerosene. It makes a wonderful ointment for the affected joints.
Add one-tablespoon cod liver oil to the juice of one orange, whip and drink before sleeping.
One raw clove of garlic every day is very beneficial. This clove can be fried in ghee (clarified butter) or castor oil. Take for 2 months.
Guggulu is very helpful in curing arthritis. Eat half a teaspoon twice a day after meals with warm water.
Drink carrot juice, cucumber juice, eat cooked vegetables and/or vegetable soups, and drink coconut water for a healthy body.
On an empty stomach eat 2-3 walnuts or some coconut. This is also an effective home remedy for joint and muscle pains.
Avoid mental tensions that lead to stress. Lose weight, if necessary, to get close to your ideal weight. If you weigh less, there is less weight on your joints and less pain.
♥Sharon♥:
The skeleton of our body has been provided with special joints or working surfaces where the bones come together. Flexible joints consist of special tissues such as cartilage, ligaments, tendons and capsule or covering for the joint. All these help to bind the bones together. But for real flexibility there must be sufficient lubricant to keep the joint movable and free from pain.
As a rule inflammation occurs most frequently in joints that are used a great deal, such as the fingers, knees, shoulders and spine. Most joint surfaces are smooth and hard, enabling them to carry heavy pressure when in use. The capsule protects the joint from injury and helps to hold the articulating bones in place.
Healthy cartilage is very elastic, able to recoil after any blow or pressure upon its surface. But when this useful substance degenerates there may be a rough grating sound when the joint is moved. Stiffness and pain may follow, particularly in the morning or after a period of rest. The joint may also begin to swell, as excess synovial fluid is poured out to help relieve the pain and heal the tender inflamed joint. All near by tissues, such as tendons, fascia, and muscles may also be involved.
The word arthritis means inflammation of the joints, but in early stages the whole body is usually involved. One or two joints may become completely deformed leaving the patient handicapped and somewhat weakened.
Rheumatoid arthritis is a serious disease that involves the joints but also the muscles, tendons, and other tissues of the body. Rheumatoid arthritis begins mildly with some swelling, pain and tenderness in the joints of the fingers, wrists, knees and feet. In this disease the joints on each side of the body are often involved at the same time. The joints feel unusually warm, and may appear red, and perhaps even contain some fluid.
Osteoarthritis is a chronic form of arthritis that may involve any joint but is more likely to occur in hardworking joints as the knees or fingers. The other causes of joint pain are: Joint injury, infections like viral infections, bacterial infections etc., joint strains, autoimmune diseases, and nervous system disorder.
Common symptoms of rheumatism are fever, immense pain & stiffness in affected muscles in case of chronic muscular rheumatism. Pain or tenderness in a joint which is aggravated by any movement or activity, such as walking, getting up from a chair, writing, typing, holding an object, throwing a ball, turning a key. Excruciating pain and stiffness in the joints in case of chronic articular rheumatism.
HOME REMEDIES FOR JOINT AND MUSCLE PAINS
Mix two teaspoons of lemon juice and a teaspoon of honey in a cup of warm water and take it twice daily. It is highly effective for the treatment of arthritis.
Take half teaspoon of turmeric powder with warm water twice a day. It is also beneficial in curing arthritis.
Application of hot packs and ice packs for 10 minutes also provides relief from joint pains.
Drinking alfalfa tea twice daily is also helps in the treatment of arthritis.
Drink some radish juice with sugar added to it to get rid of joint and muscle pains.
Soak Spiegel seeds in water, make a paste and apply it on the joints for immediate relief from pain.
Drink 15 grams of fresh bathu juice daily with an empty stomach without adding any salt or sugar to it.
Massage the affected area with any oil will to provide relief from the pain.
Drink a cup of papaya seed tea six or seven times daily for two or three weeks for relief from joint pain.
Eat porridge of 2 teaspoonfuls of winter cherry with ghee and molasses with an empty stomach for 15 days.
Improvement in the digestion and metabolism of the body is very important for the treatment.
Heavy meals, meat and fish, sour fruits and fried foods should be avoided, as they are difficult to digest.
Consumption of rice during nighttime should be avoided. Among fruits bananas are considered best as they provide strength to the joints and grease them.
Apple cider vinegar also helps to reduce the joint pains.
Take 1 teaspoon of turmeric juice in hot milk. It relieves of all pains in the body.
Prepare a mixture by adding 1/8-teaspoon turmeric, 3 cardamom pods (optional), 1/4-cup water. Simmer 5 to 7minutes, then add: 1 cup of milk, 2 tablespoons almond oil (cold pressed). Bring just to the boiling point (but do not boil). Add honey or maple syrup to taste. Sip slowly as a hot tea. This is an effective home remedy for joint and muscle pains.
Take Aloe Vera juice to get relief from the joint pains.
Aquatic herb Bog bean works as an anti-inflammatory, eating this herb or taking the herb in a supplement form can dramatically help in fighting against the arthritis.
Taking alfalfa tea twice a day makes a good cure.
Another very effective home remedy for joint and muscle pains is - Mix two teaspoons of apple cider vinegar and 2 teaspoons of honey in a small glass of warm water. Take it once or twice a day to get relief.
Rub the aching joints with hot vinegar to get some relief from pain.
Mix two parts pure olive oil and one part kerosene. It makes a wonderful ointment for the affected joints.
Add one-tablespoon cod liver oil to the juice of one orange, whip and drink before sleeping.
One raw clove of garlic every day is very beneficial. This clove can be fried in ghee (clarified butter) or castor oil. Take for 2 months.
Guggulu is very helpful in curing arthritis. Eat half a teaspoon twice a day after meals with warm water.
Drink carrot juice, cucumber juice, eat cooked vegetables and/or vegetable soups, and drink coconut water for a healthy body.
On an empty stomach eat 2-3 walnuts or some coconut. This is also an effective home remedy for joint and muscle pains.
Avoid mental tensions that lead to stress. Lose weight, if necessary, to get close to your ideal weight. If you weigh less, there is less weight on your joints and less pain.
♥Sharon♥:
What is Compost Tea?
What is Compost Tea?
Organic gardeners all know compost is fantastic stuff. But now, there's something even better and that's
compost tea.
If you start with a good compost you'll have a versatile elixir for all your garden needs.
Compost tea helps prevent foliage diseases and at the same time increase the nutrients to the plant and shutdown the toxins hurting the plants. It will improve the taste/flavor of your vegetables. So why not give this tea a try either by buying it or brewing it yourself. You won't believe the results!
Four ways that good bacteria work:
Help compete for the nutrients
Dine on the bad varmits
Help produce antibiotics to use against the varmits.
They shove the bad varmits out.
Compost tea that is correctly brewed has a wealth of microorganisms that will benefit your plants' growth and health as well as the soil that they live in. Compost tea can be considered yogurt for the soil. The microorganisms living there are both good and bad. What the tea does is make sure the good guys win by introducing helpful bacteria, fungi, protozoa and beneficial nematodes.
Harmful bacteria lives best in soil that does not have good air circulation. Good bacteria lives best and will thrive in soil that is well ventilated with oxygen. This is where a good compost tea, made the right way, comes in. When you have well oxygenated compost you automatically get rid of 3/4 of the bad varmits. Also by using harmful insecticides or chemical fertilizers we reduce the number of beneficial microorganisms in the soil.
Plants produce their own energy and food and half of that goes to the roots and some of that goes into the surrounding soil and guess who gets that? Correct, the good guys, and then it turns into a beneficial cycle.
The following is taken from the internet and shows compost tea is becoming a force in gardening.
Task Force was composed of 13 individuals with knowledge and expertise in organic farming practices, organic certification, EPA pathogen regulations, compost, compost tea production and analysis, plant pathology, food safety and environmental microbiology.
Throughout their discussions, members consistently acknowledged the growing interest among certified organic and conventional growers to use compost teas, and the need to develop effective biologically-based tools to manage plant fertility, pests, and diseases.
A primary reason for producing compost tea is to transfer microbial biomass, fine particulate organic matter, and soluble chemical components of compost into an aqueous phase that can be applied to plant surfaces and soils in ways not possible or economically feasible with solid compost.
Organic gardeners all know compost is fantastic stuff. But now, there's something even better and that's
compost tea.
If you start with a good compost you'll have a versatile elixir for all your garden needs.
Compost tea helps prevent foliage diseases and at the same time increase the nutrients to the plant and shutdown the toxins hurting the plants. It will improve the taste/flavor of your vegetables. So why not give this tea a try either by buying it or brewing it yourself. You won't believe the results!
Four ways that good bacteria work:
Help compete for the nutrients
Dine on the bad varmits
Help produce antibiotics to use against the varmits.
They shove the bad varmits out.
Compost tea that is correctly brewed has a wealth of microorganisms that will benefit your plants' growth and health as well as the soil that they live in. Compost tea can be considered yogurt for the soil. The microorganisms living there are both good and bad. What the tea does is make sure the good guys win by introducing helpful bacteria, fungi, protozoa and beneficial nematodes.
Harmful bacteria lives best in soil that does not have good air circulation. Good bacteria lives best and will thrive in soil that is well ventilated with oxygen. This is where a good compost tea, made the right way, comes in. When you have well oxygenated compost you automatically get rid of 3/4 of the bad varmits. Also by using harmful insecticides or chemical fertilizers we reduce the number of beneficial microorganisms in the soil.
Plants produce their own energy and food and half of that goes to the roots and some of that goes into the surrounding soil and guess who gets that? Correct, the good guys, and then it turns into a beneficial cycle.
The following is taken from the internet and shows compost tea is becoming a force in gardening.
Task Force was composed of 13 individuals with knowledge and expertise in organic farming practices, organic certification, EPA pathogen regulations, compost, compost tea production and analysis, plant pathology, food safety and environmental microbiology.
Throughout their discussions, members consistently acknowledged the growing interest among certified organic and conventional growers to use compost teas, and the need to develop effective biologically-based tools to manage plant fertility, pests, and diseases.
A primary reason for producing compost tea is to transfer microbial biomass, fine particulate organic matter, and soluble chemical components of compost into an aqueous phase that can be applied to plant surfaces and soils in ways not possible or economically feasible with solid compost.
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