Snail - health benefits

 Snail (Achatinoidea) is a common name given to a member of the class of molluscs Gastropoda. In ancient times these snails are usually hunted by farmers because regarded as pests. But after learning that this animal has a wide range of benefits, where this animal contains a lot of protein and also contains essential amino acids complete, so that the snails do not go unpunished.

Even meat extract and snail slime contains benefits for treating the lining inflammation of the eye, pain due to menstruation, itching, toothache and others.

Not only for health, but there are some types of snails that are beneficial for skin beauty. Even in other countries the use of snails for skin beauty is already popular.

Health Facts / Benefits of Snail

1. Snail contains Omega-3 fatty acids 218mg, Total Omega-6 fatty 17.0mg. American Heart Association (AHA) has recommended that a person must meet 5-10 percent of daily calories from omega-6 fatty acids. Omega-6 needs for healthy adults is 1-3 grams / day.

2. Omega-3 fatty acids are a type of polyunsaturated fat that can not be produced by our body. So, Omega-3 is important as essential fatty acids. Omega-3 itself is formed of fatty acids like EPA (Eicosapentaenoic acid), DHA (Docosahexaenoic Acid) and ALA (a-linolenic acid).

3. When you are consuming of Omega-3 regularly every day without an excessive dose, many benefits can be obtained. Among them:

Assist in the development of the brain and memory of children. Omega-3 is very good to improve our brain health because it affects the development of cell membranes in the neurological system in the brain, in addition to omega 3 can improve memory so it is suitable for those who often forgetful.

Prevent heart disease. Omega 3 is very useful for preventing diseases related to the heart due to omega 3 can make arterial organ becomes more elastic than that omega 3 can reduce the risk of high blood pressure.

Lowering high cholesterol levels. Studies that have been conducted eating fish that rich in omega 3 regularly is very useful to raise good cholesterol and also shown to lower levels of triglycerides and LDL cholesterol in the blood. But keep in mind, when you consume snail in case you just wanna get the function of omega 3 (lowering cholesterol) you likely will not be able to do that because the snails have high cholesterol content.

Healthy eyes. Omega 3 is excellent for improving eye health in general. in 100 grams of snails also contained 100 UI Vitamin A that is good for the eyes.

Healthy fetus. Pregnant women who consume Omega-3 can make more babies born healthy and intelligent; it also improves the quality of breast milk. Omega-3 is essential for improving mental and physical health of the baby.

Increase the child’s development. Children who frequently consume omega 3 it is very good to help the physical and mental development of children.

4. When compared with other sources such as In 100 grams of beef contains 14 grams of protein, one serving of 3 ounces of tuna fish contains 22 grams of protein, salmon contains 19 grams of protein in 3 ounces, while Snail protein containing 16.1 g or 32% DV.

This amount is more than all sources except mutton reached 27 grams in 100 grams. This amount, which is higher than the eggs. Meet the protein by 32% in 100 grams helpful for:

As the enzyme. Protein has a major role to speed up biological reactions.

As a mean of transport and storage. The protein contained in hemoglobin to transport oxygen in erythrocytes. Protein contained in myoglobin to transport oxygen in the muscles.

For mechanical support. One form of fibers of the proteins called collagen has a function to maintain the strength and durability of bones and skin.

As the body’s defenses and immunization body’s defenses. Protein is commonly used in the form of antibodies

Preventing disease kwashiorkor and marasmus. These both diseases are caused by a protein deficiency.

Protein can also help in the wound healing process, the cells regeneration to regulate the hormones and enzymes in the body.

5. Snail contains vitamin A, vitamin E, vitamin B1, B3, B6 and B12. Vitamin A is beneficial for the health of the eyes, while vitamin E may act as an antioxidant then Vitamin B1, B3, B6 and Vitamin B12 is an essential vitamin that is needed to prevent and control diabetes.

6. Snail contains vitamin that dominate vitamins are vitamins A, E, niacin, and folate. Vitamin A is good for the eyes, vitamin E is good for cell regeneration and skin care, niacin has a role in the carbohydrates metabolism to produce energy, and folate is good for the pregnant women.

7. Snail in addition to containing Vitamin E, mucus can be used to treat inflamed pimples. Developed countries have a lot of snail slime processing with advanced technology and serve as the base material for beauty products. In addition, the snail slime can help regenerate the skin and facial wrinkles.

8. Snail contains choline. Choline is an important water-soluble vitamin, which are often classified by the vitamin B group. Choline has many important functions; including being an integral part of the cell membrane, the raw material for the neurotransmitter acetylcholine, and donors to the methyl group is required by a number of vital processes in the body.

The liver is an organ that can produce some choline, but most needed by the body. So it must be obtained from food sources. The recommended daily choline intake for men is 550 mg and 425 mg for the woman, while the snail contains 65 mg.

9. Choline is an essential component of the network known as the nervous system and brain nutrients that are important to maintaining brain function. Choline is also known to be required in building and maintaining healthy cell membranes. Besides it, choline plays an important role in protecting the liver from fat accumulation and help transport triglycerides from the liver.

Cholin has the ability to break down fat so it is useful to prevent the buildup of bad cholesterol in the bloodstream. Choline is essential for the fetus and infants to help the growth of the brain, therefore, the baby should drink breast milk that rich in choline.

10. Snail is high in iron (about 3.5 mg or 19% of DV). Iron is a vital substance needed by the body to ensure the availability of the required number of blood cells every day.

In the body these substances is very important for our survival, helps transport of oxygen into the tissues of the lungs and transports electrons in the formation of energy in cells.

When transporting oxygen, iron need the help from other nutrients such as protein which later merged to creates hemoglobin (in red blood cells) and myglobin (in the muscle fibers).

11. The iron requirement depends on the sex and age of man. In children aged 2-6 years should be sufficient in iron as much as 4.7 mg / day, while the age of 16-12 years of 7.8 mg / day.

From the age factor men with age 12-16 years have took 21.4 mg / day, while adult women that in childbearing age 18.9 mg / day, for menopausal women 6.7 mg / day and lactating 8.7 mg / day. Figures in the form of iron nutritional needs are calculated based on the bioavailability of 15%.

12. Snail contains high levels of magnesium. Magnesium plays important roles in the body, which is needed for more than 325 enzymatic reactions, including involved in the synthesis of fats, proteins and nucleic acids, neural activity, muscle contraction and relaxation, cardiac activity and bone metabolism.

13. United States Department of Health and Human Services recommends the intake of 400 mg of magnesium per day for men aged 19-30 years and 420 mg for those over 30 years old.

As for women less than 30 years recommended intake is 300 mg of magnesium per day. Women who are over 30 years old are recommended consuming 310 mg of magnesium per day. While the snail contains Magnesium 250 mg or 62% of DV.

14. Snail high in phosphorus (272 mg or 27% of DV), The importance of the phosphorus is in second rank to the total content of calcium in the body. The main function of phosphorus as a conduit of energy for the metabolism of fats and starches, as supporting healthy teeth and gums, for DNA synthesis and the absorption of calcium consumption dam.

15. Snail High in selenium. Selenium are important minerals and nutrients to fight diseases such as cancer and heart disease. Selenium is synergistic with vitamin E, which means that both works very strong equally. Both are powerful antioxidants that help to prevent the aging and hardening of tissues through oxidation.

Mineral selenium is essential for many body functions and can be found in every cell of the body, which is mainly in the kidneys, liver, spleen, pancreas, and testes. In men, half of selenium in the body concentrates in the testicles and part of the vas deferens or around the prostate gland.

But, Snail has a bad side for our body too. Let’s check it out:

Low calorie and zero fiber, in addition it has a low calorie content, snail also contains zero fiber. If the normally low-calorie foods that are always associated with diet, the snail is not good food for diet, because it does not contain fiber

High cholesterol. Snail contains high cholesterol. Do not expect to benefit from omega 3 and omega 6, because it is not able to cover the dangers of high cholesterol in the snail. So, anyone who has a cholesterol exceed normal limits should not consume snail

Nutritional  Content of Snail (100 grams)

Calories 90.0 (377 kJ) From Carbohydrate 13.0 (54.4 kJ), From Fat 12.6 (52.8 kJ) Protein From 64.4 (270 kJ)

Total Carbohydrate 2.0g

Total Fat 1.4g, Saturated Fat 0.4g, 0.3g Monounsaturated Fat, Polyunsaturated Fat 0.3g, Total Omega-3 fatty acids 218mg, Total Omega-6 fatty 17.0mg

Protein 16.1 g or 32% DV

Vitamins: Vitamin A 100 IU Vitamin E (Alpha Tocopherol) 5.0 mg or 25%, Vitamin K 0.1 mcg, Riboflavin 0.1 mg or 7% DV, Niacin 1.4 mg or 7% DV Vitamin B6 0.1 mg 6% DV, Folate 6.0 mcg or 1% DV, Vitamin B12 0.5 mcg or 8% DV, Choline 65.0 mg

Minerals: Calcium 10.0 mg, Iron 3.5 mg or 19%, Magnesium 250 mg or 62%, Phosphorus 272 mg or 27%, Potassium 382 mg or 11%, Sodium 70.0 mg or 3%, Zinc 1.0 mg or 7%, Copper 0.4 mg or 20%, and Selenium 27.4 mcg or 39%

Cholesterol 50.0 mg or 17%

Water 79.2g and Ash 1.3 g

How to cook the snail

Before the process is advisable to choose the snails which it has large sizes, or with   diameter of shells at least 2 cm. The number of slugs that will be processed at least 40 pieces for 3 people with a cooking menu. The stages of processing are as follows:

Break the shell mainly from the middle to the head. Remove the meat from the shell snails, clean the droppings.

Meat taken head or that can be used to creep. After the washing with water while squeezing.

The body of the snail will spend a lot of mucus. Repeated at least five times. Mucus will not be discharged only numbers are reduced.

Soak the laundry with hot water to snail that has been given whiting half an hour. Still knead drain back and snails have been ready to be processed.

That tips is for processing snail meat just as we would cook the meat for consumption.

Dandelion Tea - benefits

 The bright yellow flowers of the dandelion plant can be a cheerful sight, even if they do grow everywhere you don't want them to. While a weed is basically just a plant that grows where it's not wanted, these hardy sunshiny blossoms border on invasive, the bane of many a gardener's existence. But what a lot of people don't realize is that dandelions and their leaves have significant nutritional benefits and have been consumed by humans for centuries.

As Food Print wrote, dandelions have been used in Chinese medicine for eons to promote liver health and as a diuretic. The Pilgrims relished them as one of the earliest spring crops, and the French even battered and deep-fried them, according to the Tahlequah Daily Press. Other groups like the Celts made dandelion wine from fermented petals, while Japan Times points out that dandelions were used by medieval herbalists as far back as the 10th and 11th centuries to treat everything from boils and ulcers to jaundice and gallstones (via Mostly Medieval).

While many people have eaten the blossoms and bitter greens in salads, one of the easiest ways, Parade noted, is to drink it in a tea. Although dandelion tea is often used as a substitute for other hot morning beverages, one of its advantages — or disadvantages, depending on the drinker — is that it contains no caffeine.

Dandelions rock the nutritional charts

From a nutritional perspective, dandelions and their greens pack a hearty wallop. Along with being full of vitamins A, K, C, and E, they also contain folate and some B vitamins (via Healthline). In addition, there are tons of essential minerals like calcium, potassium, magnesium, iron, and zinc, and they're also high in fiber, which aids in gut health. Dandelions are also full of antioxidants, including beta-carotene and polyphenols.

They also have a lot of other health bonuses. Some studies indicate dandelions can help reduce inflammation, improve digestion, and potentially improve cardiovascular function, lower blood pressure, and decrease blood cholesterol levels. It also has noted benefits to detoxify and improve liver function. A study published in The Review of Diabetic Studies suggested that it can aid in managing type 2 diabetes and controlling sugar levels. However, because of its laxative and diuretic properties, Well + Good notes, you need to start slow and build your tolerance over time, so you don't overwhelm your digestive system.

Dandelion tea is also low in calories. According to WebMD, a cup of raw dandelion is only 25 calories, with 1.5 grams of protein, 5.1 grams of carbs and 1.9 grams of fiber.

Dandelion tea is not complex to make

Dandelion tea is, generally speaking, made primarily from the flowers of the dandelion. The stems and greens can also be eaten, and some like them in the tea, but they tend toward an unpalatable bitterness in a beverage. As Japan Times points out, the flower head of a dandelion is actually a grouping of hundreds of small flowers, and those are what needs to be picked for the tea.

To make a basic fresh flower dandelion tea, Mama's Homestead writes, take a handful of the flower heads, put them in a tea ball, and steep them in boiling water for 20 minutes. However, they also note you can dehydrate the flower leaves — either in a dehydrator or in direct sunlight — for a less bitter tea with a faster steeping time (via Sencha Tea Bar).

Along with raw or dehydrated flowers, Well + Good notes you can also make tea from roasted dandelions, particularly the root. Where tea from raw plants has a light, semisweet floral flavor, the roasting gives a more coffee-like feel, with a smoky, toasted flavor and a bitterness and color people expect from their morning cup of joe. Store your fresh, roasted, or dehydrated dandelion in airtight jars for maximum flavor and keep out of the sunlight.

If you're going to be making a lot of dandelion tea, you should look for dehydrated blossoms.

It's not just as simple as picking your weeds

If you're wanting to create your own dandelion tea, it's good to know that not all dandelions are created equal. Food Print points out that Japan's National Dandelion Society curated over 200 different varieties of dandelions. According to Japan Times, they're actually in a flower family related to daisies.

If you are going to be harvesting your own dandelions, make sure they're being grown in a place that is not treated with pesticides or other chemicals. Preferably, you'll be able to purchase them at an organic grocery or a farmers market. You can pick from your own backyard if you know they're chemical-free. However, if that's not an option, forage for plants in untreated meadows and yards, away from high traffic areas like the roadside, Food Print stresses, as you don't want to ingest any plants that have been coated with soot or exhaust.

However, don't just grab a bunch, throw it in hot water, and be done, Well + Good suggests, because the plant's bitterness can be unpalatable. Rather, buy established tea blends or follow existing recipes until you know enough about the plant to experiment with adding other herbs and flavors. Stevia, honey, or other sweeteners can also be added to counter the bitterness. Additionally, use the youngest blooms, as they're usually less bitter, while they're still fresh.

America's Favorite BBQ Sauce

 It's no secret that we Americans love our barbecue, especially in certain states like Tennessee, South and North Carolina, Alabama, Texas, Missouri, Florida, and Georgia. Many regions have their own style of sauce that is completely different than traditional barbecue sauce, like South Carolina mustard, Kansas City, or Alabama white sauce (via Eater). Barbecue has been around for quite some time, with the first practice of creating barbecue began during the Colonial Era in Virginia, per Chowhound. Colonists first observed Native Americans cooking meat over an open flame, and when recreating it themselves used butter or vinegar to baste the meat.

Later, when Caribbean slaves were brought to the states, they also brought cooking techniques, flavors, and spices, and barbecue was born. The three main types of barbecue sauce, according to Smithsonian Magazine, are South Carolina-style mustard sauce, which was primarily developed by German and French immigrants, North Carolina-style vinegar sauce, credited mainly to British settlers, and the Memphis-style sweet tomato sauce, which is attributed to the city's location along the Mississippi River, allowing them access to tomatoes and molasses. Kansas City-style sauce is considered the meeting of eastern and western barbecue styles, according to Dotty Griffith's book, "Celebrating Barbecue." So what's the most popular sauce in the country?

Unsurprisingly, Sweet Baby Ray's takes the top spot

While each barbecue sauce has its own unique flavor and texture that are amazing, a lot of people still come back to store-bought sauces that they know and trust, especially if they're dining out at a restaurant or doing a big family cookout. As much as we'd like to think that people are branching out, Sweet Baby Ray's remains the most popular barbecue sauce in America, according to Statista. This sweet and tangy tomato-based sauce is thick and goes great on pretty much everything.

Plus, Sweet Baby Ray's has come out with a variety of other flavors to add to their arsenal, like Sweet Golden Mustard, Sweet 'n Spicy BBQ sauce, and even some others like Sweet Vidalia Onion (via Sweet Baby Ray's). Interestingly, this famous sauce was developed in 1985 in Chicago by Chef Dave, who submitted his sauce into the country's largest rib cook-off. After beating nearly 700 other contestants, it remains wildly popular to this day.

Myths About BBQ

 Barbecue, a staple of both the summer and the south, is a popular food many home cooks try to replicate, particularly on holidays during the warmer seasons, like Memorial Day or Fourth of July, when outdoor celebrations are the most popular. But is what you're making at home really barbecue? What are the different types of barbecue? How important is the marinade? There are a lot of questions like these that many people have misconceptions about, resulting in myths about barbecue.

There is a range of myths being propagated about barbecue, from the just plain silly (it's man's work) to the myths that sound like they could be true, but are actually not (barbecue is a French term), to the ones that most people firmly believe when they cook meat, but are actually inaccurate. 

Let's look at some of these myths and clarify the concept of barbecue — you never know, a better understanding could improve your cooking.

When you cook out, you're BBQing

The biggest myth about barbecue is a result of confusing terminology. A party or gathering in your backyard is a barbecue, but the term refers to the event as opposed to the food. It's a secondary definition as well, meaning the same word is used with multiple meanings (think of the term "bridge," which can be a section of music or a structure you drive on to cross a river). When you cook barbecue, it is referring to the cooking process (via Merriam-Webster). This gets more confusing if you eat cooked barbecue, as you're now talking about the food. All uses are correct, but most people are unaware of the difference and use the term interchangeably with grilling.

When in reference to cooking, barbecue is the process of cooking a large cut of meat for a long period of time, letting the smoke add flavor to the meat, which is a long, slow process. Grilling, on the other hand, uses propane or charcoal as a heat source to cook meat quickly at a high temperature by searing and smoking it, hardening the outside while preserving the tenderness of the meat inside (via Tasting Table). Think about the cooking appliance or apparatus that you're using. For barbecue, you would use a barbecue pit. For grilling, you use a grill. You can't make barbecue on a grill, though grilled food is also delicious.

There are only four regional types of BBQ

The next myth is that there are four regional styles of barbecue. The regions usually cited include Texas, Memphis, North Carolina, and Kansas City. Heinz manufactures four different sauces aimed at the market for each region. The myth isn't that those four regions are incorrect, but that those are the only four types of regional barbecue. There are many regions of barbecue, each known for a different specialty.

There is Chicago, known for rib tips, and St. Louis, known for pig snoots. Central Texas is known for moist brisket, while East Texas is famous for chopped brisket sandwiches (via Thrillist). The Deep South makes up its own region with specialties such as chopped pork, barbecue hash, and mustard barbecue. Alabama is known for pulled pork sandwiches and white sauce. There are even barbecue regions in California and Hawaii. The Santa Maria Valley in California is known for grilled tri-tip beef, while Hawaii is famous for kalua pig (via Washington Post).

BBQ sauce makes an excellent marinade

A further myth relates to marinades, which are used in the barbecuing process. Barbecue sauce, contrary to what you think the name might indicate, is actually a terrible marinade. Instead, you're better off using it as a glaze or served on the side. The reason barbecue sauce isn't meant for the actual barbecue process is because the cooking process is so long that aspects of the sauce, such as sugar, will have burned up before the meat is even cooked on the inside. Barbecue sauce isn't recommended for any meat cooked for more than 20 minutes. It is still a great marinade for grilling, where the cooking process is much shorter (via First We Feast).

Marinades are frequently used as a means of tenderizing meat and adding flavor. Many people add acidic ingredients such as lemon juice or vinegar to break down the connective tissues that can toughen meat. However, marinades only penetrate the outer layers of meat. Acidic ingredients won't help tenderize meat either, but does cause you to run the risk of the outside of the meat turning mushy (via Spruce Eats).

How To Begin Dating Again

 People who are recovering from a recent breakup often worry about how to move forward in ta dating world where they might feel out of practice. While it’s important to adapt to the new ways that the casual dating scene has evolved since you were last in it, it’s most critical to change the way you see yourself and approach others.

Rediscover Your Self-Worth

The first thing to do is to re-find your passions and confidence. Often after a rough breakup, you may feel dejected or even worthless and may struggle with some form of negative self-image. Self-confidence, however, is an essential aspect of presenting yourself to others in a romantic way. If you don’t feel comfortable in your own skills and appearance, how will you be able to share yourself wholeheartedly with others? It’s important to take time after a breakup to prepare yourself both mentally and emotionally before re-entering the dating scene.

Find where your strengths and weaknesses lie when it comes to relationships or communicating. What makes you a good partner and where can you improve in the way you approach conversation or arguments? Rediscovering your own feeling of value and worth will help you develop healthier, more mutually-beneficial relationships once you begin dating again.

Be Honest

Once you feel comfortable enough to start dating again, it’s important that you prioritize honesty with your potential partners. This should help you avoid feeling as if you’re not in control of your dating experience or as if you’re wasting your time.

You should be upfront with dates about what you’re looking for in a relationship and in life. It won’t be worth your time to emotionally invest in someone who has a radically different life plan than you. Consider asking hard-hitting questions on the first date or even before meeting up.

Then, carry this honesty into all aspects of your new relationships— even the bedroom. If, like millions of others, you have insecurities about your body or live with sexual disorders like low libido or premature ejaculation, it’s important to be upfront with your partner. The more you talk about things, the more comfortable you’ll become about them and the less time you’ll have to spend worrying about what your partner thinks. Plus, if you have to use personal lubricant in the heat of the moment or a topical, numbing spray in order to perform longer, your significant other will likely be much more understanding if you’ve already spoken about it.

Putting the effort into honesty early on in the relationship will help you narrow down the people who hold the most long-term potential as understanding partners.

Make Sure It’s Enjoyable

Last, but certainly not least– be sure you’re having a good time. In an ideal world, dating would be a pleasant experience, but in reality, it’s all too often fuelled by hurt feelings, confusion, and anxiety. Try not to let negative experiences weigh you down. Instead, use them as learning experiences to help specify what you’re looking for in a partner.

Dating certainly shouldn’t be a chore you dread. Make sure you’re finding the adventure in dates, even if they’re awkward. Guys– consider putting in extra time to plan a fun first date so there’s less pressure or anxiety about the unknown. Ladies– if you ever feel uncomfortable about a date or a person, don’t go! You are not obligated to anyone but yourself; your safety and happiness are of the utmost importance. Do not put yourself in situations that you’re not ready for or are uncomfortable with just to meet new people.

Dating can seem overwhelming if you’ve been out of practice, but it’s important that you find comfort in your own self-confidence and experience.

Just remember: you can do this!

Almonds - health benefits

 Almonds are among the world’s most popular tree nuts.

They are highly nutritious and rich in healthy fats, antioxidants, vitamins and minerals.

Here are health benefits of almonds.

1. Almonds Deliver a Massive Amount of Nutrients

Almonds are the edible seeds of Prunus dulcis, more commonly called the almond tree.

They are native to the Middle East, but the US is now the world’s largest producer.

The almonds you can buy in stores usually have the shell removed, revealing the edible nut inside. They are sold either raw or roasted.

They are also used to produce almond milk, oil, butter, flour or paste — also known as marzipan.

Almonds boast an impressive nutrient profile. A 1-ounce (28-gram) serving of almonds contains (1):

Fiber: 3.5 grams

Protein: 6 grams

Fat: 14 grams (9 of which are monounsaturated)

Vitamin E: 37% of the RDI

Manganese: 32% of the RDI

Magnesium: 20% of the RDI

They also contain a decent amount of copper, vitamin B2 (riboflavin) and phosphorus.

This is all from a small handful, which supplies only 161 calories and 2.5 grams of digestible carbohydrates.

It is important to note that your body does not absorb 10–15% of their calories because some of the fat is inaccessible to digestive enzymes (2Trusted Source, 3Trusted Source).

Almonds are also high in phytic acid, a substance that binds certain minerals and prevents them from being absorbed.

While phytic acid is generally considered a healthy antioxidant, it also slightly reduces the amount of iron, zinc and calcium you get from almonds.

SUMMARY

Almonds are very popular tree nuts. Almonds are high in healthy monounsaturated fats, fiber, protein and various important nutrients.

2. Almonds Are Loaded With Antioxidants

Almonds are a fantastic source of antioxidants.

Antioxidants help protect against oxidative stress, which can damage molecules in your cells and contribute to inflammation, aging and diseases like cancer (4Trusted Source, 5Trusted Source).

The powerful antioxidants in almonds are largely concentrated in the brown layer of the skin (6Trusted Source, 7Trusted Source, 8Trusted Source).

For this reason, blanched almonds — those with skin removed — are not the best choice from a health perspective.

A clinical trial in 60 male smokers found that about 3 ounces (84 grams) of almonds per day reduced oxidative stress biomarkers by 23–34% over a four-week period (9Trusted Source).

These findings support those of another study which found that eating almonds with main meals reduced some markers of oxidative damage (10Trusted Source).

SUMMARY

Almonds are high in antioxidants that can protect your cells from oxidative damage, a major contributor to aging and disease.

3. Almonds Are High in Vitamin E

Vitamin E is a family of fat-soluble antioxidants.

These antioxidants tend to build up in cell membranes in your body, protecting your cells from oxidative damage.

Almonds are among the world’s best sources of vitamin E, with just 1 ounce providing 37% of the RDI (1).

Several studies have linked higher vitamin E intake with lower rates of heart disease, cancer and Alzheimer’s disease (11Trusted Source, 12Trusted Source, 13Trusted Source, 14Trusted Source, 15Trusted Source, 16Trusted Source).

SUMMARY

Almonds are among the world’s best sources of vitamin E. Getting plenty of vitamin E from foods is linked to numerous health benefits.

4. Almonds Can Assist With Blood Sugar Control

Nuts are low in carbs but high in healthy fats, protein and fiber.

This makes them a perfect choice for people with diabetes.

Another boon of almonds is their remarkably high amount of magnesium.

Magnesium is a mineral involved in more than 300 bodily processes, including blood sugar control (17Trusted Source).

The current RDI for magnesium is 310–420 mg. 2 ounces of almonds provide almost half that amount — 150 mg of this important mineral (1).

Interestingly, 25–38% of people with type 2 diabetes are deficient in magnesium. Correcting this deficiency significantly lowers blood sugar levels and improves insulin function (18Trusted Source, 19Trusted Source, 20Trusted Source).

People without diabetes also see major reductions in insulin resistance when supplementing with magnesium (21Trusted Source, 22Trusted Source).

This indicates that high-magnesium foods such as almonds may help prevent metabolic syndrome and type 2 diabetes, both of which are major health problems.

SUMMARY

Almonds are extremely high in magnesium, a mineral that many people don’t get enough of. High magnesium intake may offer major improvements for metabolic syndrome and type 2 diabetes.

5. Magnesium Also Benefits Blood Pressure Levels

The magnesium in almonds may additionally help lower blood pressure levels.

High blood pressure is one of the leading drivers of heart attacks, strokes and kidney failure.

A deficiency in magnesium is strongly linked to high blood pressure regardless of whether you are overweight (23Trusted Source, 24Trusted Source, 25Trusted Source).

Studies show that correcting a magnesium deficiency can lead to major reductions in blood pressure (26Trusted Source, 27Trusted Source).

If you do not meet the dietary recommendations for magnesium, adding almonds to your diet could have a huge impact.

SUMMARY

Low magnesium levels are strongly linked to high blood pressure, indicating that almonds can help control blood pressure.

6. Almonds Can Lower Cholesterol Levels

High levels of LDL lipoproteins in your blood — also known as “bad” cholesterol — is a well-known risk factor for heart disease.

Your diet can have major effects on LDL levels. Some studies have shown almonds to effectively lower LDL.

A 16-week study in 65 people with prediabetes found that a diet providing 20% of calories from almonds lowered LDL cholesterol levels by an average of 12.4 mg/dL (28Trusted Source).

Another study found that eating 1.5 ounces (42 grams) of almonds per day lowered LDL cholesterol by 5.3 mg/dL while maintaining “good” HDL cholesterol. Participants also lost belly fat (29Trusted Source).

SUMMARY

Eating one or two handfuls of almonds per day can lead to mild reductions in “bad” LDL cholesterol, potentially reducing the risk of heart disease.

7. Almonds Prevent Harmful Oxidation of LDL Cholesterol

Almonds do more than just lower LDL levels in your blood.

They also protect LDL from oxidation, which is a crucial step in the development of heart disease.

Almond skin is rich in polyphenol antioxidants, which prevent oxidation of cholesterol in test-tubes and animal studies (30Trusted Source, 31Trusted Source).

The effect may be even stronger when combined with other antioxidants such as vitamin E.

One human study showed that snacking on almonds for one month lowered oxidized LDL cholesterol levels by 14% (32Trusted Source).

This should lead to a reduced risk of heart disease over time.

SUMMARY

“Bad” LDL cholesterol can become oxidized, which is a crucial step in the development of heart disease. Snacking on almonds has been shown to significantly reduce oxidized LDL.

8. Eating Almonds Reduces Hunger, Lowering Your Overall Calorie Intake

Almonds are low in carbs and high in protein and fiber.

Both protein and fiber are known to increase feelings of fullness. This can help you eat fewer calories (33Trusted Source, 34Trusted Source).

One four-week study in 137 participants showed that a daily 1.5-ounce (43-gram) serving of almonds significantly reduced hunger and the desire to eat (35Trusted Source).

Numerous other studies support the hunger-fighting effects of nuts (36Trusted Source).

SUMMARY

While nuts are low in carbs, they are high in protein and fiber. Studies show that eating almonds and other nuts can increase fullness and help you eat fewer calories.

9. Almonds May Be Effective For Weight Loss

Nuts contain several nutrients that your body struggles to break down and digest.

Your body does not absorb about 10–15% of the calories in nuts. Additionally, some evidence suggests that eating nuts can boost metabolism slightly (37Trusted Source).

Due to their satiating properties, nuts are a great addition to an effective weight loss diet.

Quality human research supports this.

In one study, a low-calorie diet with 3 ounces (84 grams) of almonds increased weight loss by 62% compared to a diet enriched with complex carbohydrates (38Trusted Source).

Another study in 100 overweight women found that those consuming almonds lost more weight than those on a nut-free diet. They also showed improvements in waist circumference and other health markers (39Trusted Source).

Despite being high in fat, almonds are definitely a weight-loss-friendly food.

Almonds and other nuts are very high in calories. As a snack, they should be on the binge eaters’ blacklist.

SUMMARY

Though almonds are high in calories, eating them doesn’t seem to promote weight gain. Some studies even suggest the opposite, showing that almonds can enhance weight loss.

The Bottom Line

Almonds contain lots of healthy fats, fiber, protein, magnesium and vitamin E.

The health benefits of almonds include lower blood sugar levels, reduced blood pressure and lower cholesterol levels. They can also reduce hunger and promote weight loss.

All things considered, almonds are as close to perfect as a food can get.

Chocolate - health benefits

 Dark chocolate is loaded with nutrients that can positively affect your health. Rich in fat and carbohydrates. Milk chocolate contains a large amount of milk and sugar. One of the ultimate food, contains  vitamins, It can boost your nervous system, but there are lesser-known reasons you should indulge in the (bitter)sweet stuff.

Chocolate also Contains Minerals

The consumption of a small square of chocolate contains minerals such as magnesium and phosphorus, and potassium, iron, it helps you feel full longer,  choose quality and avoid dark chocolate biscuits with cream or other desserts high in sugar.

Natural Anti-Depressant

One of the Morale boosting food, because it is rich in magnesium, a trace element known for its relaxing effects and it is important in the transmission of nerve impulses in the brain. Also, the content of theobromine and phenylethylamine, amphetamines  increase the activity of neurotransmitters in the brain.

Combats Wrinkles

Chocolate is part of the “Top 10” food for youth. Cocoa is indeed one of the foods richest in flavonoids, and particularly the catechin known for their antioxidant properties. To take advantage of its many benefits, eat dark chocolate. This helps to maintain a young and dynamic body. Attention to the white and milk chocolate, It is low in cocoa flavonoids.

Prevents Cardiovascular Disease

Flavonoids, contained in cocoa and dark chocolate have a protective role against cardiovascular disease. They favor lowering blood LDL-cholesterol (“bad cholesterol”) levels and protects the elasticity of the vascular walls. Dark chocolate is packed with beneficial minerals such as potassium, zinc and selenium.

Chocolate Prevents Hypertension

Thanks to the high flavonoid dark chocolate that can lower your blood pressure and helps to control your body glucose levels. It also prevents the development of diabetes mellitus type II.

For Heart Health

Daily Consumption of cocoa helps to reduce the bad cholesterol (LDL) levels and it can increase the good levels LDL, helps to maintain a healthy heart.  Prevents heart disease. anti-inflammatory compounds in dark chocolate that are good for healthy heart, according to the 2014 study  at the  American Chemical Society meeting.

Oysters - benefits

 Oysters. Love 'em or hate 'em (or maybe you haven't worked up the nerve to try them), they seem to be everywhere, with eager oysterites packing bars and restaurants (dollar oysters, anyone?) to get their hands on these curiously stony, sex-changing little creatures from the murky depths. Yes, folks line up in droves to eat these little suckers while they are raw and still alive. These bivalve mollusks (cousins to clams, scallops, and mussels) have played quite a role in world history, with oysters valued throughout the centuries as building materials, fertility aids, treasures, aphrodisiacs, economy builders, saviors of the environment, and, of course, food. But what's the real deal? Do oysters deserve their lofty status? Let's explore the truth about oysters.

Who first ate oysters?

"He was a bold man who first ate an oyster." So said Jonathan Swift, Irish writer and satirist of Gulliver's Travels fame. But Swift probably didn't realize how long early humans had enjoyed the pesky bivalves. Consumption and use of oysters dates to ancient times, with evidence that South African cave men gathered and enjoyed the briny treats as long as 164,000 years ago. Examination of some prehistoric Australian middens (a town's kitchen garbage dump) contain high numbers of oyster shells from as much as ten thousand years old, suggesting the nutritional value oysters held in those burgeoning societies as well.

It was 97 B.C. when the Ancient Romans first gave oyster farming, or aquaculture, a go. A Roman magistrate named Orata decided he was so gaga for the mollusks that he wanted to grow them himself, declaring his rope-grown harvest the finest oysters in all of Rome. His glory didn't last long—Romans soon turned their affections to oysters imported from Ancient Britain. Oyster cultivation, however, stormed the globe, with the ancient cultures of Japan, Greece, and China all lending a hand in creating the oyster farming practices still used today.

Oysters and the city

From the 1600s to the early 1900s, New York City was the undisputed oyster capital of the world. The city's lower Hudson River was once populated with 350 square miles of bountiful oyster reefs, estimated to have held more than 50 percent of the world's oysters. The globally renowned oysters brimming forth from these Manhattan beds were fabled to be so succulent and large that writer William Thackeray famously remarked that eating them "was like eating a baby." The affordable briny mollusks were beloved by pauper and well-heeled alike, and available almost everywhere—street vendors, barges, ladies clubs, oyster cellars, and even upscale restaurants, with the tony Delmonico's credited with being the first to serve oysters raw on the half shell.

Oysters meant far more to the residents of New Amsterdam than just a tasty meal. Oyster shells, when crushed and burned for lime paste, became such an important building resource that many homes burned the shells in their own cellars to keep handy for additions and home repairs. The financial district's aptly titled Pearl Street was named for the oyster middens left there by the native Lenape people who once populated New York. It was eventually literally paved with oyster shells.

In 1927, the last New York oyster reef was officially closed. Over-harvesting, rampant pollution, and the destruction of oyster beds due to landfill all contributed to the complete destruction of this once mighty oyster empire. The oysters living in New York's harbor remain toxic to this day. Mark Kurlansky, author of The Big Oyster, quipped, "The history of New York oysters is a history of New York itself—its wealth, its strength, its excitement, its greed, its thoughtlessness, its destructiveness, its blindness and—as any New Yorker will tell you—its filth."

Are oysters really an aphrodisiac?

Of all foods said to arouse X-rated tendencies, perhaps none have obtained such lusty status as the humble oyster. From early days, humans have revered oysters as fertility and libido aids due to their undeniable resemblance to certain parts of the female anatomy. In fact, oysters enjoy such a renowned history of spurring romantic enticement that it is rumored that the famed Venetian lover Casanova himself would down them by the dozen to further cement his storied virility in the bedroom. But are the claims true? Are oysters truly an aphrodisiac?

Well, don't toss out that Viagra just yet. The science remains flaccid on this topic, with the FDA maintaining their totally mood-killing stance that there are no foods that contain aphrodisiac properties. That didn't stop American and Italian scientific teams, however, from determining that some mollusks do indeed contain high levels of amino acids which are said to increase libido. "Yes, I do think these mollusks are aphrodisiacs," said researcher George Fisher of Barry University. We'll have what he's having.

Are oysters good for you?

Oysters boast a wide array of nutrients in each serving, including a high concentration of the essential mineral zinc. This may be another clue as to why oysters are thought of as an aphrodisiac. Zinc deficiency in men can lead to erectile dysfunction and can even cause impotence, while the deficiency in women can interrupt the menstrual cycle and impair the body's production of viable eggs. Add high levels of vitamin D, calcium, B12, copper, iron, potassium, and those Omega 3 fatty acids that your brain and heart adore, and you've got quite a nutritional powerhouse wrapped up in one stony little bivalve. Another bonus? Oysters are super-high in protein but super-low in both fat and calories, making them a favorite of dieters and gourmands alike.

Oysters and the environment

Oysters are pretty incredible little creatures, and they have amazing effects on the environment in which they grow. Oysters are filter feeders, meaning they pull food in from the water around them, filter out nitrogen and pollutants, and vastly improve the water's quality. One mature oyster can filter up to 50 gallons of water per day, so some oysters are used to help clean up polluted waterways all around the U.S. Oyster reefs also provide erosion protection to shorelines, as well as habitats for many fish and shellfish species.

The aquaculture industry (particularly salmon and shrimp farms) has come under fire for its negative impact on the environment, but not so for oyster farming. Oysters do not produce the same waste products as other popular farmed seafood, meaning oyster farming is a sustainable and environmentally sound business. Rowan Jacobsen, author of A Geography of Oysters: The Connoisseur's Guide to Oyster Eating in North America, says, "Oysters are not mere avatars of their environment, either. They help create it. Scientists refer to oysters as ecosystem engineers because they are the key to maintaining estuaries with stable bottomland, clear water, and a flourishing web of life. Supporting sustainable oyster production helps ensure the continuation of that community."

Do oysters really make pearls?

Yes, oysters do make pearls, but not the same oysters that you eat. (This is good news for anyone worried about accidentally sucking down a pearl with an oyster shooter.) Belonging to a completely different biological family of mollusks, it is the Pteriidae family that gives us those prized ocean baubles. Also known as feather oysters due to their fluffy appearance, pearl oysters' creation of pearls is actually a defense mechanism. When a foreign object enters the inner sanctum of its shell, the oyster responds by releasing a liquid called nacre which coats the uninvited invader repeatedly over years, resulting in a natural pearl. The process is the same for cultured pearls: a pearl farmer simply (and delicately!) inserts a small object into a pearl oyster's shell and then waits two or three years while the annoyed oyster works.

Varieties of oysters

American oyster lovers have access to over 100 varieties of the briny bivalves, but you may be surprised to know that they all hail from just five species of oyster. That's right, every oyster you have so far enjoyed stateside has likely been either a Pacific, Eastern (or Atlantic), Kumamoto, Olympia, or European flat oyster. Oysters, however, much to the joy of oyster connoisseurs, take on flavor and texture nuances from the waters they grow in and the ways they have been cultivated (this is sometimes referred to as "meroir"), resulting in distinct varieties often named for their water of origin.

Pacific oysters—like Fanny Bay's—are the most popular type of farmed oyster. They were originally brought to the U.S. from the Asian Pacific and are also referred to as Japanese oysters. Another Japanese import, the Kumamoto, is so widely popular that it's usually just called by its species name, though a good oyster bar will still let you know its water of origin. Kumos grow slowly.

One of only two of the oyster species indigenous to North America, the Atlantic oyster may be the most popular on restaurant menus, and includes the Wellfleet, Malpeque, and Blue Point varieties. The Atlantic oyster's American cousin, the Olympia oyster, was long thought to be extinct, but a stock discovered in the Pacific Northwest has successfully revived the species.

Finally, European Flat oysters, sometimes called Belons (though that name should technically only be used for oysters from Brittany, France) are an oyster lover's dream. They're also the most difficult to come by.

How to eat raw oysters

So you wanna try raw oysters, eh? If you are a first-timer, we recommend you start at an establishment specializing in raw seafood. If you see a sign that says "raw bar" or if "oyster" is in the title of the restaurant, you are on the right track. Seat yourself directly at the bar, so you can have a discussion with your server or the resident shucker. Ask about the varieties available that day. Oysters are often sold per piece, so go ahead and ask for a sampling of the day's offerings. Two each of five or six different varieties of oyster will give you a great opportunity to really assess what you are tasting and what you prefer. You will likely hear descriptive words thrown around that may remind you of a wine tasting—words like "body," "sweetness," "salinity," "aroma," "clean," "creamy," or "smoky." These describe flavor nuances that are directly related to the oyster's species and water of origin, or meroir.

Your oysters will likely be served on a bed of ice, along with some accompaniments like mignonette sauce, cocktail sauce, horseradish, and lemon. Use these toppings sparingly or you risk disguising the oyster's true flavor entirely. When you are ready to dig in, you can rely on the six S's of oyster tasting to guide you, as recommended by the oyster experts from On the Half Shell. See: study the oyster. Smell: the oyster should smell like the ocean, but not fishy. Sip: the oyster should have plenty of juice, or liquor, with varying degrees of salinity. Slurp: tip the oyster meat into your mouth like a spoon. Savor: don't just swallow the oyster whole; chew it a few times to really appreciate the flavors. Shell: flip the shell over and return it to the platter.

How to shuck raw oysters

Hey beginners, put that knife down! It is notoriously difficult, as well as downright dangerous, to shuck an oyster. A far more advisable way to enjoy oysters at home (unless you are a real pro!) is to steam, bake, or barbecue oysters inside their shell. They'll open on their own when they are properly cooked. If any oysters do not willingly open up alongside their mates, many recipes recommend tossing them. Stinky oysters or opened oysters that don't close when you try to push them shut should definitely be thrown.

If you're really determined to learn the proper technique for shucking oysters, we recommend you enlist the instruction of a professional who can guide you in the use of proper equipment such as special gloves, pliers, and an oyster knife. This special knife, with two well-sharpened sides, is used to cut the oyster's strong adductor muscle which holds its shell together, and then pry apart the shells, all the while carefully avoiding slicing your hand or the oyster.

Should you only eat oysters in months with an 'R'?

This idea has been around since 1599, when it first appeared in a British cookbook. Simple enough advice, advising folks to shun consuming oysters in the warmer months of May through August. Lack of refrigeration probably made this a good idea, coupled with the fact that wild oysters spawn in the summer, which has an unpleasant effect on the flavor and texture of their meat.

Avoiding the harvesting of oysters in the summer months also allowed for oyster reefs to replenish. In modern times, however, this old adage doesn't really matter. We have refrigeration and the aquaculture industry staggers the oysters' spawning cycles so they can keep selling all summer long. While wild oysters collected in warm months do still carry a higher risk of foodborne bacteria, commercial oyster fisheries have safeguards to make sure you get good shellfish.

Oyster recipes

Sure, oysters may be typically associated with their raw consumption, but that's just a drop in the ocean compared to the infinite ways they can be prepared. Literature and history are flush with a cornucopia of references to the oyster's culinary usefulness, from oyster stew to oyster pie to oyster fricassee, not to mention the renowned oysters Rockefeller, created in New Orleans in 1899 and named so for its rich flavor and spinach-tinged hue of wealth.

Oyster stuffing, synonymous with Thanksgiving in many American households, is also a time-honored oyster dish. Cookbooks dating as far back as 1685 contain recipes for the mixture of bread and mollusk meat, due perhaps to the chance that people of all classes likely had access to these cheap and plentiful ingredients. It seems they were itching for creative ways to use them.

If you are put off by the idea of this shellfish-filled, savory stuffing, don't be. The flavor is an umami-twinged delight and can be easily made with canned oysters and their juices, called liquor. There is no definitive recipe for an oyster stuffing, so try adding them to your own favorite stuffing recipe or tackle this one from Saveur, made in the New England style.

Shellfish allergies

A love for oysters, both raw and cooked, is not without its share of risk. A shellfish allergy (not the same as a fish allergy) is one of the harshest of food allergies and can develop later in adulthood. Symptoms can seem to come out of nowhere and may include vomiting, hives, wheezing, swelling of the tongue, and diarrhea. The most severe cases can include anaphylaxis, a tightening of the throat that can cause death if not treated immediately.

Most shellfish allergies are related to the crustacean family (lobster, shrimp, crab), but anyone with a known shellfish allergy should check with their allergist to see if mollusks are safe to eat. An allergy specific to mollusks, while not as common, is possible. A small percent of the population has an allergy to tropomyosin, a muscle protein found in mollusks like oysters, abalone, mussels, scallops, and squid.

Oysters and bacteria

Not sweating an allergy? Well, hold on right there before you start slurping willy nilly on those dollar oysters you nabbed at happy hour. Oysters can also contain a very rare but nasty virulent bacteria called Vibrio vulnificus. V. vulnificus, while extremely uncommon, is still the number one cause of death related to consumption of seafood in the U.S., with the highest incidences occurring in oysters found in Gulf Coast waters during the warmer months. Sometimes referred to as a "flesh-eating bacteria," the infection, called vibriosis, is deadly and can cause immediate symptoms including abdominal pain, diarrhea, and vomiting.

Vibriosis is particularly dangerous to those with compromised immune systems, but anyone who suspects they have come in contact with the bacteria should seek emergency care immediately, as it can kill quickly if left untreated. Though cases of vibriosis have so far been few and far between, some believe climate change will increase the presence of the bacteria, which flourishes in warmer waters and is lethal in an estimated 50 percent of foodborne cases.

Your best bet to avoid the dangerous bacteria is to avoid eating any raw seafood. Barring that, buy your raw shellfish from reputable fishmongers and restaurants, who are more likely to sell oysters that have undergone a depuration process that cleanses the oyster of harmful pathogens. Lastly, be mindful when consuming seafood from the Gulf Coast, particularly in summer months.