TURMERIC      A truly wonderful herb.

The use of turmeric was described in tradition Chinese and Indian medicine as early as seventh century AD. Traditionally Turmeric has been used to treat long list of conditions, including diarrhea, fever, bronchitis,colds, parasites, worms, leprosy, bladder and kidney inflammations etc. Herbalist have applied turmeric to bruise, leech bites,festering eye infections, mouth inflammation, skin conditions and infected wounds beside its application in the cosmetic industries. Turmeric is an important seasoning ingredient many Indian cusines.

Curcumin, an active ingredient in turmeric, is an antioxidant. Antioxidants are compounds that can protect the body’s cells from damage caused by activated oxygen molecules known as free radicals. Laboratory studies have also shown that curcumin interferes with several important molecular pathways involved in cancer development, growth, and spread.

Recently, curcumin has received a great deal more attention in studies than turmeric as a whole herb. Researchers are studying curcumin to learn whether it is an effective anti-inflammatory agent and whether it holds any promise for cancer prevention or treatment. A number of studies of curcumin have shown promising results. Curcumin can kill cancer cells in laboratory dishes and also reduces growth of surviving cells. Curcumin also has been found to reduce development of several forms of cancer in laboratory animals.

Human studies of curcumin in cancer prevention and treatment are in the very early stages. One study of 15 patients with colorectal cancer was done to find out how much curcumin they could safely take, and whether they could take a dose large enough to be detected in the blood. The patients were able to take 3.6 grams of curcumin without noting ill effects. At this high dose, some curcumin and its products were found in the blood. Lower doses may work for the stomach and intestine. Even though it does not absorb well into the body, it has been shown to absorb into the colon lining and into any cancerous tissue in the colon. The researchers recommended that the high dose be used when curcumin is tested for effects outside the intestine. Other small studies have found people were able to take up to 10 grams per day for a period of a few weeks without any noticiable problems. Some researchers are currently working on ways to increase absorption of curcumin by combining it with other substances. Further clinical trials are needed to find out what role, if any, turmeric and curcumin may play in the prevention or treatment of cancer.

Here are 20 reasons to add turmeric to your diet:

1. It is a natural antiseptic and antibacterial agent, useful in disinfecting cuts and burns.

2. When combined with cauliflower, it has shown to prevent prostate cancer and stop the growth of existing prostate cancer.

3. Prevented breast cancer from spreading to the lungs in mice.

4. May prevent melanoma and cause existing melanoma cells to commit suicide.

5. Reduces the risk of childhood leukemia.

6. Is a natural liver detoxifier.

7. May prevent and slow the progression of Alzheimer's disease by removing amyloyd plaque buildup in the brain.

8. May prevent metastases from occurring in many different forms of cancer.

9. It is a potent natural anti-inflammatory that works as well as many anti-inflammatory drugs but without the side effects.

10. Has shown promise in slowing the progression of multiple sclerosis in mice.

11. Is a natural painkiller and cox-2 inhibitor.

12. May aid in fat metabolism and help in weight management.

13. Has long been used in Chinese medicine as a treatment for depression.

14. Because of its anti-inflammatory properties, it is a natural treatment for arthritis and rheumatoid arthritis.

15. Boosts the effects of chemo drug paclitaxel and reduces its side effects.

16. Promising studies are underway on the effects of turmeric on pancreatic cancer.

17. Studies are ongoing in the positive effects of turmeric on multiple myeloma.

18. Has been shown to stop the growth of new blood vessels in tumors.

19. Speeds up wound healing and assists in remodeling of damaged skin.

20. May help in the treatment of psoriasis and other inflammatory skin conditions.

Turmeric can be taken in powder or pill form. It is available in pill form in most health food stores, usually in 250-500mg capsules.

Once you start using turmeric on a regular basis, it's fun to find new ways to use it in recipes. 

Contraindications: Turmeric should not be used by people with gallstones or bile obstruction. Though turmeric is often used by pregnant women, it is important to consult with a doctor before doing so as turmeric can be a uterine stimulant.

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Healthy Spice

Cinnamon

History

Cinnamon is one of the oldest spices known. It was mentioned in the Bible and was used in ancient Egypt not only as a beverage flavoring and medicine, but also as an embalming agent. It was so highly treasured that it was considered more precious than gold. Around this time, cinnamon also received much attention in China, which is reflected in its mention in one of the earliest books on Chinese botanical medicine, dated around 2,700 B.C.

Cinnamon's popularity continued throughout history. It became one of the most relied upon spices in Medieval Europe. Due to its demand, cinnamon became one of the first commodities traded regularly between the Near East and Europe. Ceylon cinnamon is produced in Sri Lanka, India, Madagascar, Brazil and the Caribbean, while cassia is mainly produced in China, Vietnam and Indonesia.

Cinnamon, ground

Although available throughout the year, the fragrant, sweet and warm taste of cinnamon is a perfect spice to use during the winter months.

Cinnamon has a long history both as a spice and as a medicine. It is the brown bark of the cinnamon tree, which is available in its dried tubular form known as a quill or as ground powder. The two varieties of cinnamon, Chinese and Ceylon, have similar flavor, however the cinnamon from Ceylon is slightly sweeter, more refined and more difficult to find in local markets. 

Nutrients in
Cinnamon
2.00 tsp (5.20 grams)

Nutrient%Daily Value

manganese45.5%

fiber11%

calcium5.2%

Calories (12)0%

This chart graphically details the %DV that a serving of Cinnamon, ground provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Cinnamon, ground can be found in the Food Rating System Chart. A link that takes you to the In-Depth Nutritional Profile for Cinnamon, ground, featuring information over 80 nutrients, can be found under the Food Rating System Chart.

• Health Benefits
• Description
• History
• How to Select and Store
• How to Enjoy
• Individual Concerns
• Nutritional Profile
• References

Health Benefits

Cinnamon's unique healing abilities come from three basic types of components in the essential oils found in its bark. These oils contain active components called cinnamaldehyde,cinnamyl acetate, and cinnamyl alcohol, plus a wide range of other volatile substances.

Anti-Clotting Actions

Cinnamaldehyde (also called cinnamic aldehyde) has been well-researched for its effects on blood platelets. Platelets are constituents of blood that are meant to clump together under emergency circumstances (like physical injury) as a way to stop bleeding, but under normal circumstances, they can make blood flow inadequate if they clump together too much. The cinnaldehyde in cinnamon helps prevent unwanted clumping of blood platelets. (The way it accomplishes this health-protective act is by inhibiting the release of an inflammatory fatty acid called arachidonic acid from platelet membranes and reducing the formation of an inflammatory messaging molecule called thromboxane A2.) Cinnamon's ability to lower the release of arachidonic acid from cell membranes also puts it in the category of an "anti-inflammatory" food that can be helpful in lessening inflammation.

Anti-Microbial Activity

Cinnamon's essential oils also qualify it as an "anti-microbial" food, and cinnamon has been studied for its ability to help stop the growth of bacteria as well as fungi, including the commonly problematic yeast Candida. In laboratory tests, growth of yeasts that were resistant to the commonly used anti-fungal medication fluconazole was often (though not always) stopped by cinnamon extracts.

Cinnamon's antimicrobial properties are so effective that recent research demonstrates this spice can be used as an alternative to traditional food preservatives. In a study, published in the August 2003 issue of the International Journal of Food Microbiology, the addition of just a few drops of cinnamon essential oil to 100 ml (approximately 3 ounces) of carrot broth, which was then refrigerated, inhibited the growth of the foodborne pathogenic Bacillus cereus for at least 60 days. When the broth was refrigerated without the addition of cinnamon oil, the pathogenic B. cereus flourished despite the cold temperature. In addition, researchers noted that the addition of cinnamon not only acted as an effective preservative but improved the flavor of the broth.

Blood Sugar Control

Seasoning a high carb food with cinnamon can help lessen its impact on your blood sugar levels. Cinnamon slows the rate at which the stomach empties after meals, reducing the rise in blood sugar after eating. Researchers measured how quickly the stomach emptied after 14 healthy subjects ate 300 grams (1.2 cups) of rice pudding alone or seasoned with 6 grams (1.2 teaspoons) of cinnamon. Adding cinnamon to the rice pudding lowered the gastric emptying rate from 37% to 34.5% and significantly lessened the rise in blood sugar levels after eating. Am J Clin Nutr. 2 007 Jun;85(6):1552-6.

Cinnamon may also significantly help people with type 2 diabetes improve their ability to respond to insulin, thus normalizing their blood sugar levels. Both test tube and animal studies have shown that compounds in cinnamon not only stimulate insulin receptors, but also inhibit an enzyme that inactivates them, thus significantly increasing cells' ability to use glucose. Studies to confirm cinnamon's beneficial actions in humans are currently underway with the most recent report coming from researchers from the US Agricultural Research Service, who have shown that less than half a teaspoon per day of cinnamon reduces blood sugar levels in persons with type 2 diabetes. Their study included 60 Pakistani volunteers with type 2 diabetes who were not taking insulin. Subjects were divided into six groups. For 40 days, groups 1, 2 and 3 were given 1, 3, or 6 grams per day of cinnamon while groups 4, 5 and 6 received placebo capsules. Even the lowest amount of cinnamon, 1 gram per day (approximately 1/4 to 1/2 teaspoon), produced an approximately 20% drop in blood sugar; cholesterol and triglycerides were lowered as well. When daily cinnamon was stopped, blood sugar levels began to increase.

Test tube, animal and human studies have all recently investigated cinnamon's ability to improve insulin activity, and thus our cells' ability to absorb and use glucose from the blood.

On going in vitro or test tube research conducted by Richard Anderson and his colleagues at the USDA Human Nutrition Research Center is providing new understanding of the mechanisms through which cinnamon enhances insulin activity. In their latest paper, published in the Journal of Agricultural and Food Chemistry, Anderson et al. characterize the insulin-enhancing complexes in cinnamon—a collection of catechin/epicatechin oligomers that increase the body's insulin-dependent ability to use glucose roughly 20-fold. Some scientists had been concerned about potentially toxic effects of regularly consuming cinnamon. This new research shows that the potentially toxic compounds in cinnamon bark are found primarily in the lipid (fat) soluble fractions and are present only at very low levels in water soluble cinnamon extracts, which are the ones with the insulin-enhancing compounds.

A recent animal study demonstrating cinnamon's beneficial effects on insulin activity appeared in the December 2003 issue of Diabetes Research and Clinical Practice. In this study, when rats were given a daily dose of cinnamon (300 mg per kilogram of body weight) for a 3 week period, their skeletal muscle was able to absorb 17% more blood sugar per minute compared to that of control rats, which had not received cinnamon, an increase researchers attributed to cinnamon's enhancement of the muscle cells' insulin-signaling pathway.

In humans with type 2 diabetes, consuming as little as 1 gram of cinnamon per day was found to reduce blood sugar, triglycerides, LDL (bad) cholesterol, and total cholesterol, in a study published in the December 2003 issue of Diabetes Care. The placebo-controlled study evaluated 60 people with type 2 diabetes (30 men and 30 women ranging in age from 44 to 58 years) who were divided into 6 groups. Groups 1, 2, and 3 were given 1, 3, or 6 grams of cinnamon daily, while groups 4, 5, and 6 received 1, 3 or 6 grams of placebo. After 40 days, all three levels of cinnamon reduced blood sugar levels by 18-29%, triglycerides 23-30%, LDL cholesterol 7-27%, and total cholesterol 12-26%, while no significant changes were seen in those groups receiving placebo. The researchers' conclusion: including cinnamon in the diet of people with type 2 diabetes will reduce risk factors associated with diabetes and cardiovascular diseases.

By enhancing insulin signaling, cinnamon can prevent insulin resistance even in animals fed a high-fructose diet! A study published in Hormone Metabolism Research showed that when rats fed a high-fructose diet were also given cinnamon extract, their ability to respond to and utilize glucose (blood sugar) was improved so much that it was the same as that of rats on a normal (control) diet.

Cinnamon is so powerful an antioxidant that, when compared to six other antioxidant spices (anise, ginger, licorice, mint, nutmeg and vanilla) and the chemical food preservatives (BHA (butylated hydroxyanisole), BHT (butylated hydroxytoluene), and propyl gallate), cinnamon prevented oxidation more effectively than all the other spices (except mint) and the chemical antioxidants.

Cinnamon's Scent Boosts Brain Function

Not only does consuming cinnamon improve the body's ability to utilize blood sugar, but just smelling the wonderful odor of this sweet spice boosts brain activity!
Research led by Dr. P. Zoladz and presented April 24, 2004, at the annual meeting of the Association for Chemoreception Sciences, in Sarasota, FL, found that chewing cinnamon flavored gum or just smelling cinnamon enhanced study participants' cognitive processing. Specifically, cinnamon improved participants' scores on tasks related to attentional processes, virtual recognition memory, working memory, and visual-motor speed while working on a computer-based program. Participants were exposed to four odorant conditions: no odor, peppermint odor, jasmine, and cinnamon, with cinnamon emerging the clear winner in producing positive effects on brain function. Encouraged by the results of these studies, researchers will be evaluating cinnamon''s potential for enhancing cognition in the elderly, individuals with test-anxiety, and possibly even patients with diseases that lead to cognitive decline.

Calcium and Fiber Improve Colon Health and Protect Against Heart Disease

In addition to its unique essential oils, cinnamon is an excellent source of fiber and the trace mineral manganese while also a very good source of calcium. The combination of calcium and fiber in cinnamon is important and can be helpful for the prevention of several different conditions. Both calcium and fiber can bind to bile salts and help remove them from the body. By removing bile, fiber helps to prevent the damage that certain bile salts can cause to colon cells, thereby reducing the risk of colon cancer. In addition, when bile is removed by fiber, the body must break down cholesterol in order to make new bile. This process can help to lower high cholesterol levels, which can be helpful in preventing atherosclerosis and heart disease. For sufferers of irritable bowel syndrome, the fiber in cinnamon may also provide relief from constipation or diarrhea.

A Traditional Warming Remedy

In addition to the active components in its essential oils and its nutrient composition, cinnamon has also been valued in energy-based medical systems, such as Traditional Chinese Medicine, for its warming qualities. In these traditions, cinnamon has been used to provide relief when faced with the onset of a cold or flu, especially when mixed in a tea with some fresh ginger

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Onions

What's New and Beneficial About Onions

• The flavonoids in onion tend to be more concentrated in the outer layers of the flesh. To maximize your health benefits, peel off as little of the fleshy, edible portion as possible when removing the onion's outermost paper layer. Even a small amount of "overpeeling" can result in unwanted loss of flavonoids. For example, a red onion can lose about 20% of its quercetin and almost 75% of its anthocyanins if it is "overpeeled."
• The total polyphenol content of onions is much higher than many people expect. (Polyphenols are one of the largest categories of phytonutrients in food. This category includes all flavonoids as well as tannins.) The total polyphenol content of onion is not only higher than its fellow allium vegetables, garlic and leeks, but also higher than tomatoes, carrots, and red bell pepper. In the French diet, only six vegetables (artichoke heart, parsley, Brussels sprouts, shallot, broccoli, and celery) have a higher polyphenol content than onion. Since the French diet has been of special interest to researchers in terms of disease prevention, onion's strong polyphenol contribution will very likely lead to follow-up studies that pay closer attention to this unique allium vegetable.
• Within the polyphenol category, onions are also surprisingly high in flavonoids. For example, on an ounce-for-ounce basis, onions rank in the top 10 of commonly eaten vegetables in their quercetin content. The flavonoid content of onions can vary widely, depending on the exact variety and growing conditions. Although the average onion is likely to contain less than 100 milligrams of quercetin per 3-1/2 ounces, some onions do provide this amount. And while 100 milligrams may not sound like a lot, in the United States, moderate vegetable eaters average only twice this amount for all flavonoids (not just quercetin) from all vegetables per day.
• When onions are simmered to make soup, their quercetin does not get degraded. It simply gets transferred into the water part of the soup. By using a low-heat method for preparing onion soup, you can preserve the health benefits of onion that are associated with this key flavonoid.
• When we get quercetin by eating an onion-rather than consuming the quercetin in purified, supplement form-we may end up getting better protection from oxidative stress. That's exactly what happened in an animal study where some animals had yellow onion added to their diet in a way that would provide the same amount of quercetin provided to other animals in the form of purified quercetin extracts. The best protection came from the onion version of this flavonoid, rather than the supplement form.
• Several servings of onion each week are sufficient to statistically lower your risk of some types of cancer. For colorectal, laryngeal, and ovarian cancer, between 1-7 servings of onion has been shown to provide risk reduction. But for decreased risk of oral and esophageal cancer, you'll need to consume one onion serving per day (approximately 1/2 cup).

WHFoods Recommendations

With their unique combination of flavonoids and sulfur-containing nutrients, the allium vegetables — such as onions — belong in your diet on a regular basis. There's research evidence for including at least one serving of an allium vegetable — such as onions — in your meal plan every day.

When onion is your allium vegetable of choice, try to consume at least one-half of a medium onion on that day, and use this guideline to adjust your recipes accordingly. For example, if you are following a recipe that yields 4 servings, include at least 2 medium onions in the recipe so that each of your 4 servings will contain at least one half medium onion.

To bring out the sweet flavor of onions we recommend using our Healthy Saute method of cooking onions for just 7 minutes. Cut onions into slices of equal 1/4-inch thickness to help them cook more evenly. The thinner you slice the onions the more quickly they will cook. Let them sit for at least 5 minutes to enhance their health-promoting properties. For more details see the Healthiest Way of Cooking Onions in the How to Enjoy section below. 

Nutrients in
Onions
1.00 cup raw (160.00 grams)

Nutrient%Daily Value

vitamin C19.7%

fiber10.8%

molybdenum10.6%

manganese10.5%

vitamin B69.5%

folate7.6%

potassium6.6%

tryptophan6.2%

Calories (64)3%

This chart graphically details the %DV that a serving of Onions provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Onions can be found in the Food Rating System Chart. A link that takes you to the In-Depth Nutritional Profile for Onions, featuring information over 80 nutrients, can be found under the Food Rating System Chart.

• Health Benefits
• Description
• History
• How to Select and Store
• Tips for Preparing and Cooking
• How to Enjoy
• Individual Concerns
• Nutritional Profile
• References

Health Benefits

Onions, like garlic, are members of the Allium family, and both are rich in sulfur-containing compounds that are responsible for their pungent odors and for many of their health-promoting effects. A wide variety of allyl sulfides are found in onion, including the four major diallyl sulfides: DMS (diallyl monosulfide), DDS (diallyl disulfide), DTS (diallyl trisulfide), and DTTS (diallyl tetrasulfide). Also present are a wide variety of sulfoxides, including (+) S-methyl-L-cysteine sulfoxide (MCSO), (+)-S-(1-propenyl)-L-cysteine sulfoxide (PRENCSO), S-methyl-l-cysteine sulfoxide, S-propyl-l-cysteine sulfoxide, and S-propenyl-l-cysteine sulfoxide. Onions are an outstanding source of polyphenols, including the flavonoid polyphenols. Within this flavonoid category, onions are a standout source of quercetin.

Cardiovascular Benefits

Unlike the research on garlic and its cardiovascular benefits, research specifically focused on onion has mostly been conducted on animals rather than humans. In animal studies, there is evidence that onion's sulfur compounds may work in an anti-clotting capacity and help prevent the unwanted clumping together of blood platelet cells. There is also evidence showing that sulfur compounds in onion can lower blood levels of cholesterol and triglycerides, and also improve cell membrane function in red blood cells.

In human studies, most of the cardiovascular benefits have been demonstrated in the form of overall diet. Multiple studies show onion to be a food that provides protection for the heart and blood vessels when consumed in a diet that is rich in other vegetables and fruits — especially flavonoid-containing vegetables and fruits. The benefits of onion in this overall dietary context extend to prevention of heart attack. In virtually all of these diet-based studies, participants with the greatest intake of vegetables (including onions) gain the most protection. The outstanding flavonoid content of onions supports these research findings. It's also interesting to note that onion is most commonly consumed in relatively small amounts along with other foods rather than by itself. For this reason, it can be more difficult to study in large-scale dietary research studies that involve thousands of participants and rely on diet diaries to determine onion consumption.

Support for Bone and Connective Tissue

Human studies have shown that onion can help increase our bone density and may be of special benefit to women of menopausal age who are experiencing loss of bone density. In addition, there is evidence that women who have passed the age of menopause may be able to lower their risk of hip fracture through frequent consumption of onions. "Frequent" in this context means onion consumption on a daily basis! In this research on bone density in older women, very sporadic eating of onion (once a month or less) did not provide much benefit. That finding, of course, was very expected. But less expected was the finding that it took daily consumption of onion to show robust benefits for bone density. Just as in the cancer-related onion research, the take-away message here is clear: you don't want to skimp on onions when you are incorporating them into your meal plan.

In and of itself, the high sulfur content of onions may provide direct benefits to our connective tissue. Many of our connective tissue components require sulfur for their formation. For example, with the exception of hyaluronic acid, all glycosaminoglycans (GAGS) are sulfated. (GAGS are the premiere family of molecules found in the ground substance of our connective tissue.)

Anti-Inflammatory Benefits

While onion is not as well researched as garlic in terms of specific inflammatory health problems like rheumatoid arthritis or allergic airway inflammation, this allium vegetable has nevertheless been shown to provide important anti-inflammatory benefits. Onionin A — a unique sulfur molecule in onion that is found in the bulb portion of the plant — has been shown to inhibit the activity of macrophages, specialized white blood cells that play a key role in our body's immune defense system, and one of their defense activities involves the triggering of large-scale inflammatory responses. While macrophage activity is typically a good thing, inhibition of their activity can sometimes be critical in getting chronic unwanted inflammation under control.

Onion's antioxidants — including its hallmark flavonoid antioxidant, quercetin — also provide us with anti-inflammatory benefits. These antioxidants help prevent the oxidation of fatty acids in our body. When we have lower levels of oxidized fatty acids, our body produces fewer pro-inflammatory messaging molecules, and our level of inflammation is kept in check.

Cancer Protection

Onion has repeatedly been shown to lower our risk of several cancers, even when we consume it in only moderate amounts. "Moderate" generally means 1-2 times per week, even though in some studies it has been used to mean up to 5-6 times per week. Colorectal cancer, laryngeal cancer, and ovarian cancer are the cancer types for which risk is reduced along with moderate amounts of dietary onion. For other cancer types, however, moderate intake of onion has not been enough to show significant risk reduction. For these cancer types — including esophageal cancer and cancers of the mouth — daily intake of onion is required before research results show significant risk reduction.

Many factors may play a role in these different research findings for different cancer types. However, the overall take-away from this research seems clear: you do not want to err on the side of small onion servings or infrequent onion intake if you want to obtain the full cancer-related benefits of onion. A few slivers of sliced onion on a tossed salad are a good thing--but probably not enough to provide you with the cancer-related onion benefits that you are seeking. In recipes that already call for onion, try to include at least 1 whole onion (medium size) in the recipe. In recipes that do not already call for onion, consider the addition of 1 medium size onion (if you think onion might fit into the recipe and still provide a tasty outcome). In terms of individual portion sizes when you sit down to eat a meal, try to consume the equivalent of 1/2 onion.

Other Health Benefits

In animal studies, onions have shown potential for improvement of blood sugar balance, even though it is not yet clear about the carry over of these benefits for humans who are seeking better blood sugar balance from their diet. Most of the animal studies have been conducted on rats, and most have used onion juice or onion extract as the form of onion tested. Future research is needed to clarify onion's potential for helping lower blood sugar and improving blood sugar control, especially in persons with blood sugar problems.

While not as well researched as garlic in terms of antibacterial benefits, onion has nevertheless been shown to help prevent bacterial infection. Along with its sulfur-containing compounds, the flavonoid quercetin contained in onion helps provide these antibacterial benefits. We've seen studies showing antibacterial activity of onion in relationship to the bacteria Streptococcus mutans and Streptococcus sobrinus. (These bacteria are commonly involved in the production of tooth cavities). Antibacterial benefits have also been shown in the area of gum (periodontal) disease bacteria, including Porphyromonas gingivalis and Prevotella intermedia. Interestingly, in one study, fresh, chopped, uncooked onion had antibacterial effects on these potentially unwanted gum bacteria, but non-fresh, uncooked onion (raw onion that was chopped and then left to sit for 2 days at room temperature) did not demonstrate these same antibacterial properties nor did fresh onion that was grated and then steamed for 10 minutes. While it is not possible to draw broad conclusions from a single lab study, these findings suggest that length of storage (for onion that has been chopped but not cooked) and duration of heat exposure (in this case involving exposure to steam for 10 full minutes) can affect some of onion's health benefits. For these reasons, special care may be needed in the storage, handling, and cooking of this allium vegetable.

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For your reading pleasure...

Some say the "New Age," which was really launched by the 60s counterculture revolution, is way past its prime. Regardless, it seems that "yesterday's science fiction is today's science fact," and also that "yesterday's hallucination is today's quantum physics." The modern world has not assimilated what Einstein had to say -- never mind Niels Bohr, Edwin Schroedinger, Stephen Hawking or now, a new age voice like Deepak Chopra! Figures like Katie Byron, Marianne Williamson, Wayne Dyer, Eckhart Tolle and others, on whose shoulders the visible part of self-realization movement rests, at least in the United States, may be on a path of convergence with science. Their beliefs certainly do not oppose it.

A couple of decades ago, occultists were derided for mentioning out-of-body experiences; now scientists are producing those in a laboratory in Lausanne, Switzerland. Vortices have claimed a new legitimacy. Descartes' notion that the universe is composed of vortex fields was consigned to the category of quaint philosophical trivia; now his "relative space" is again more modern than Newton's version, and some physicists are exploring the notion that vortex motion is fundamental to matter and energy, down to the quantum level (example, work of Wiktor Lapcik). Scientists like Pete A. Sanders Jr. (author of Scientific Vortex Information, Free Soul Publishing, Sedona AZ), are helping dismiss the pseudoscientific theories of vortexes (it's "magnetism") while directing attention to the phenomenon as instrumental in the development of human consciousness of other dimensions of energy.

Thus, people who use crystals, interpret Tarot, cast the I Ching, channel the goddess, read a Fritjof Capra, could still be considered New Agers -- but it is the "old" New Age. Increasingly the vortex universe is much broader, both more involved in science and and in a view of consciousness which is not recognizable from that of 50 years ago. People like José Argüelles, whose work has certainly not been assimilated, may be on the line of transition from the old to the new New Age. The same people who are investigating vortexes, may be reading Ray Kurzweil (futurist, technologist), Mohammed Yunus (Nobel laureate, founder of micro-banking), Arundhati Roy (social commentary), Elisabeth Kübler-Ross (expert on rituals of death and dying), Abdul Aziz Said (author, professor, holds Chair of Islamic Peace at American University), or Zalman Schachter-Shalomi (Orthodox Rabbi, founder of the Jewish Renewal movement). Those aren't New Age voices at all; maybe they could be called "Third Culture" voices -- again, part of the point of convergence between scientific views with those of the "softer" arts and sciences.

Chakra Balancing excersice

1st chakra-root-garnet: survival, grounding, physical energy
affirmation:I allow myself to be physically safe and tranquil within my world
2nd chakra-lower abdomen-carnelian:emotions, sexual desire, pride
I allow my sensuality to flow and achieve my most ambitionus desires without sacrificing those I love and care for.
3rd chakra-solar plexus-citrine:personal power, self-confidence, strength
I free myself to the power of living my life to the fullest, feeling worthy of all that I receive.
4th chakra-heart-malachite-love, self-love, harmony , compassion
I feel harmonious and compassionate toward myself and all those around me.
I free myself to the power of living my life to the fullest, feeling worthy of all that I receive.
4th chakra-heart-malachite-love, self-love, harmony , compassion
I feel harmonious and compassionate toward myself and all those around me.
5th chakra-throat-lapis,communication, creativity, independence
I express myself freely and openly knowing that I am seen and heard just as I desire to be.
6th chakra-third eye-ameythst:intuitiion, spiritual guidance
I open myself to the inner vision which brings understanding of my spiritual truths.
7th chakra-crown-quartz crystal:pure spirit,divine light , universal connectedness...I allow myself to become one with the divine energy that connects us all to the highest Truth

 

 

You are an endless galaxies,and you'have seen but one star.....

Physical well being is not just a fantasy, it is a practicle and attainable possibility. Our body is a self sustaining electromagnetic batteries forever capable of recharging with energy, capable of continually regenerating and restoring the physical damage that it sustain during a life time.
Humanity, from time ememmorial, have subjected themselves as slaves to physical, mental and emotional tourment, which eventually condemn the body to dust. We become sick and eventually succumb to death before time and age because we believe we must.
If one can ignore these programmed urges to sickness and death, it is certain that one can go on living long healthy and fully functioning life just like nature intended it to be.
Quantum physics states that energy and matter are interchangeable and that differences in physical matter are simply variation in energy vibration. All living and non living objects in this Universe are connected to a quantum field of Universal energy and this fact is confirmed by the modern quantum scientific research. This Universal energy or 'Life Force Energy' continually flows through us. The dynamic exchange of energy that takes place between every molecule and atom in this Universe sustaining, nurturing, balancing and providing fuel for all life process.

How to meditate

In loving memmory of our sweet Buffy the Bunny

Thyroid, a butterfly shaped gland that lies along front side of the windpipe, plays an important part in regulating a wide range of biological functions in human body. Thyroid hormones  influences metabolism, growth and developments, regulates body temperature, wieght gain and weight loss, hair loss. Thyroid hormone deficience can cause a condition called hypothyroidism. Dry skin, brittle nails/bone, constipation, numbness or tingling sensation, drop in body temperature, slow heart rate, increase collestorol, sluggish tired feeling these are some of  the syptoms of hypothyroidism. On the other hand, over active thyroid  results in conditition called hyperthyroidism. Symptoms corresponding to hyperthyroidism are muscle weekness, trembling hands, vision problem, diarrhea, anxiety, hypertention , heart palpitation etc. Most common cause of thyroid hormone imbalances is due to autoimmune disorder...

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