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Posts tagged ‘Dr Oz’

Dr Oz and anti-oxidants

Dr Oz, aging and “auntie oxidants”

When having a lemon and using it is a good thing…

Apples demonstrate the purpose of antioxidants. Source – Oprah.com; Muriella’s Corner online newsletter

Your change to a newer, healthier life starts in your refrigerator. The first thing you need in there is plenty of foods rich in antioxidants.

But what are antioxidants? Why are they so good for anti-aging?

To explain, Dr. Oz compares apples to apples—one half of this apple was sprinkled with lemon juice and the other was not. While the lemony half remains new and crisp-looking, the untreated half becomes brown and shriveled because of exposure to oxygen, also called oxidation. “The same thing happens to our skin, to our heart, to our eyes,” Dr. Oz says. “All of our bodies need to have the antioxidants.”

As their name implies, antioxidants do to your body what the lemon juice does to an apple—help prevent the damage caused by oxygen exposure.

While lemons do have some anti-aging benefits—similar to onions—Dr. Oz says there are several foods that are much more potent. Read More Here on Oprah.com

There is a lot of discussion on antioxidants, those rascal free radicals, alkaliniity, ORAC (oxygen radical absorption capacity) etc., etc. David Wolfe (aka Mr Avocado) joins in throwing some light on these terms and issues and help us understand in more depth the importance of dealing with free radicals and of taking in antioxidants.

Read more about this in Muriella’s Corner

Spice up your life with turmeric

Let’s talk about turmeric. What is known about this spice?

Turmeric

Did you know that in India, where turmeric is used extensively, there are hardly, if any, cases of Alzheimer’s Disease? (Dr Oz on the Oprah Winfrey Show, 1 November 2007)

First off, it belongs to the ginger family. Wiki says that it is also often misspelled (or pronounced) as tumeric. It sometimes also known as kunyit or haldi in some Asian countries.

Turmeric
Curcuma domestica, syn: Curcuma long
Fam: Zingiberaceae

Turmeric is an ancient spice, a native of South East Asia, used as dye and a condiment. It is cultivated primarily in Bengal, China, Taiwan, Sri Lanka, Java. Peru. Australia and the West Indies. It is still used in rituals of the Hindu religion, and as a dye for holy robes, being natural, unsynthesized and cheap.

Turmeric is in fact one of the cheapest spices. Its use dates back nearly 4000 years, to the Vedic culture in India where it was used as a culinary spice and had some religious significance. In many languages turmeric is simply named as “yellow root”.

Turmeric, also called curcumin, has been used in Asian cookery for thousands of years. Powder ground from the dried root is an ingredient in curry. Turmeric is one of the cheaper spices and makes a vivid splash of color, so it gets heaped into low-market curry blends as fill. Not such a bad idea.

Turmeric holds a high place in Ayurvedic medicine as a “cleanser of the body” and today science is finding a growing list of diseased conditions which turmeric’s active ingredient heals. Broad interest in curcumin’s antiinflammatory effects is increasing.

Source: the Oprah Winfrey show; Wikipedia; theepicentre.com; psa-rising.com

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