Systemic lupus erythematosus (SLE), also known simply as lupus, is an autoimmune disease in which the body’s immune system mistakenly attacks healthy tissue in many parts of the body.[1] Symptoms vary between people and may be mild to severe. Common symptoms include painful and swollen joints, fever, chest pain, hair loss, mouth ulcers, swollen lymphContinue reading “Signs of Lupus in women”
Tag Archives: parsley
Parsley, Natto, green tea and kiwi clean clogged arteries
PQQ can clean your clogged arteries. PQQ has been found in all plant foods analyzed to date. PQQ-rich foods include parsley, green peppers, kiwi fruit, papaya, fermented soybeans (Natto) and tofu. These foods contain about 2-3 mcg per 100 grams. Green tea provides about the same amount per 4 oz serving. Pyrroloquinoline quinone (PQQ) has beenContinue reading “Parsley, Natto, green tea and kiwi clean clogged arteries”
Cellulite is poor blood flow and water retention
Vitamin C, A and E rich foods can help keep healthy skin and healthy body cells. Ginger is good for circulation. Many herbs and foods can be natural diuretic, reducing water retention thereby reducing cellulites. Natural diuretic More and more people are resorting to natural foods and herbs that exhibit diuretic properties instead of diuretic pills. Moderation is theContinue reading “Cellulite is poor blood flow and water retention”
Red onion, red-leaf lettuce, curly kale, orange sweet potatoes have highest anti-obesity potential , boiling reduces the levels of phytochemicals from 50-75%, steaming veggies preserves anti-obesity phytochemicals
veggies Steam cooking resulted in slight increases in concentration of phenolic acids in sweet potatoes. Frying onions in sunflower oil resulted in a reduction of 21% and 15% reduction in levels of quercetin glycosides in boiling onions for only 5mins. Chlorogenic acid levels in re-leafed lettuce were distributed across the colored tissues, containing three timesContinue reading “Red onion, red-leaf lettuce, curly kale, orange sweet potatoes have highest anti-obesity potential , boiling reduces the levels of phytochemicals from 50-75%, steaming veggies preserves anti-obesity phytochemicals”