A big plus of Jerusalem artichoke is that it can be used as a complete product.

This is its main value – the composition in which are indicated:

• Inulin (soluble polysaccharide) – a special substance that is used in diabetes and its prevention;

• 8 proteins produced by plants only;

• vitamins b and c (more than carrots and beets);

• calcium, potassium, manganese, silicon, phosphorus, iron, zinc, mineral salts;

• proteins;

• carbohydrates;

• cellulose;

• pectin.

Due to its composition, Jerusalem artichoke has a number of unique properties, namely:

• it cannot use natural metals and radioactive substances for its own purposes;

• removes any toxic constituents from the body;

• strengthens the heart and blood vessels;

• normalizes blood pressure;

• neutralizes the harmful effects of antibiotics;

• possesses natural probiotics that form the optimal microflora in the intestine;

• the supply of mucous blood improves, therefore it is widespread in cases of ulcers, gastritis, duodenitis, pancreatitis, and bloating with pains and live pains;

• activates the liver and urinary system;

• provokes an outflow of bile;

• low cholesterol;

• is the prevention of anemia;

• perform the prevention of blood clots;

• is a natural blood and intestinal cleanser;

• supports immunity, which is relevant in a given period of time;

• reduce the risk of prostate adenoma;

• contribute to the preservation of normal potency in men to old age;

• in cosmetology they are used in the form of masks, which actively fight against seborrhea and fine wrinkles;

• In dietary nutrition, Jerusalem artichoke juice is used as a sugar substitute.

Jerusalem artichoke should be consumed within reasonable limits, the principle “the more the better” does not work here. The daily portion for an adult should not exceed 2-3 tubers. Otherwise, Jerusalem artichoke can cause excessive gas formation, especially in people prone to flatulence.

And although this root crop is absolutely safe for humans, medicine knows cases of its individual intolerance. In other words, everything is good in moderation. Remember this and be healthy!

Picture Credit: Buntysmum

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Turmeric comes from southern countries and information about how to use it in cooking, preparing tasty and healthy dishes, came to us from India. It was from those edges that the very first spices were brought. It is interesting that in ancient times turmeric was used as a ritual powder, but for some time it also acquired the status of “healer”.

Modern research has also shown that this spice:

• has anti-inflammatory and antibacterial qualities;
• has an antiseptic effect;
• is an antioxidant;
• improves the gastrointestinal tract;
• reduces cholesterol levels in the blood;
• increases metabolism, due to the ability to warm the skin;
• contributes to the preservation of youth;
• used in the treatment of rheumatoid arthritis, abdominal pain;
• improves the complexion;
• minimizes fine wrinkles;
• eliminates dandruff and hair loss;
• promotes weight loss;
• removes excess water from the body;
• increases metabolism;
• reduces bouts of hunger;
• accelerates blood, contributing to the rapid removal of harmful substances from the body;
• cleans the blood from excess cholesterol;
• stabilizes blood sugar levels;
• acts as a natural antibiotic;
• helps to establish the menstrual cycle;
• restores the lipid barrier.

In order for turmeric to start “working” in the body, it should be taken daily, but in small quantities. Moreover, recipes for the use of turmeric, both inside and outside, there is a huge amount, so everyone can choose a more convenient and pleasant option.

In fact, all the therapeutic actions of this “solar” seasoning are performed by the curcumin component, which is present in its composition.

But, as with the use of various medicines, it should be remembered that everything should be dosed, including the use of turmeric. It should be taken no more than 1 teaspoon per day.

Despite all the miraculous properties of turmeric and its positive effect on the entire human body, there are also a number of contraindications to its use:

• individual intolerance seasoning, causing nausea and indigestion;
• hormonal disruptions, as turmeric has the ability to enhance the production of such a hormone as estrogen;
• hypotension (turmeric reduces blood pressure);
• problems with the gall bladder, the presence of stones in it;
• pregnancy and lactation;
• problems with blood clotting;
• children under 5 years old.

Based on all of the above, it becomes clear that turmeric is a widely used substance, both for medicinal and cosmetic purposes, as well as in cooking. For human health, it is a completely safe seasoning, but only if the measure is observed when it is used.

Picture Credit: stevepb

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