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what is goji berryThai Herb - Chili, Coriander, Cumin and Galangal in Thai Food

Chili

The popular species of chili used for cooking are hot chili, red, green and yellow chili, sweet pepper, etc. which are different in the levels of its spicy tastes. Chili can be used both fresh and dried or pickling in vinegar and to every dish that requires hot and spicy tastes. Some are used for smelling and reducing savory and as well to color the decoration.

Benefit

- Digestive

- To protect cancer

- Carminative

- Expectorant

- Relief pain

- Relief sickness

Chili Use in Thai Food

- Tom Yum Kung

- Tom Kha Kai

- Kaeng Khiao Wan Kai

- Beef Masaman

- Kaeng Liang

- Kai Phad Phed

- Phanaeng Kai

- Som Tum

- Phad Thai

- Khao Phad Kra Prao

- Nam Ya Pla

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Coriander

This plant can be used by every part; plant, root, leaves and fruits. Normally, the coriander leaves are sprinkled to season the food, while the coriander fruits are mixed in the soup and curry for good smell and its root is used together with garlic in soup and some kind of snacks and desserts.

Benefit

- Carminative

- Diuretic

Coriander Use in Thai Food

- Tom Kha Kai

- Kaeng Khiao Wan Kai

- Kai Phad Phed

- Phanaeng Kai

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Cumin

Cumin is roasted and pounded to make chili paste in some curries, Kaeng Phed and Kaeng Khiao Wan.

Benefit

- Carminative

- Expectorant

Use in Thai Food Cumin

- Kaeng Khiao Wan Kai

- Beef Masaman

- Phanaeng Kai

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Galangal

Galangal is used both its flowers as vegetables and fresh and hard rhizomes. The hard rhizome is very spicy and good to season many recipes of chili pastes; the fresh rhizome is found good in Tom Kha Kai.

Benefit

- Carminative

- Stops the growth of cancer

- Antifungal, bacterial and yeast

Galangal Use in Thai Food

- Tom Yum Kung

- Tom Kha Kai

- Kaeng Khiao Wan Kai

- Beef Masaman

- Kai Phad Phed

- Phanaeng Kai

- Khao Phad Kra Prao

- Nam Ya Pla

Thai Food
Magnetic Resonance Water
Wevangti

Does Colloidal Silver Cause Argyria

The most common concern about supplementing with colloidal silver is whether or not it will cause a skin condition called Argyria. Really the only negative association made to silver supplementation this condition. Argyria is an extremely rare occurrence where silver collects in the tissue under the skin causing a blue or grayish tint. Even then, the effects of this condition are not life threatening, just cosmetically altering and unappealing. It is possible that the heavy use of some gelatinous �colloidal silver� products may cause Argyria.

There are deliberately exaggerated and misleading claims against colloidal silver products in general designed to scare people away from this relatively economical and effective product. An FDA �Talk Paper� references silver ingredients and silver salts that include silver proteins, mild silver protein, strong silver protein, silver chloride, and silver iodide. They correctly claim that the use of these �gelatinous� silver solutions have resulted in cases of Argyria. We too believe that these gelatinous/protein, saline, and nitrate-based products may be conducive to developing Argyria.

There very few cases, which are cited repetitively in anti-silver propaganda. One is a lady who presumably developed Argyria in the 1950s from taking large amounts of silver nitrate (not silver in de-ionized water) over a long period of time; another is a man who reportedly consumed large quantities for a prolonged time of a product he made in tap water with salt. There are many people who have supplemented with silver in de-ionized water for years, using many times the suggested serving, who have not experienced any ill effects or blue skin.

Some people may worry about the possibility of having an allergic reaction to colloidal silver or gold. A small number of people may be allergic to various metals, which may be indicated by a light rash and/or itching. If you cannot wear silver or gold jewelry because of an allergy, it may be best not to supplement with them either.

Another common concern is whether colloidal silver can make you feel ill. When first starting silver supplementation, one may experience a minor "crisis" of not feeling well, similar to a Jarisch-Herxheimer reaction. When toxins accumulate in the blood stream from terminated microorganisms, it may cause one to feel mildly ill and sometimes feverish. A die-off of bacteria in the colon may also result in some initial diarrhea, but the use of smaller servings to start with may be a more comfortable way to pass through this temporary discomfort. Higher water consumption away from your colloidal silver intake, may also lessen the duration of this discomfort, which generally goes away within hours or a day or two.

Another final concern people usually have is regarding how the colloidal silver will act towards �good� bacteria or flora. Colloidal silver does not discriminate between �good� and �bad� bacteria. It can potentially destroy all bacteria it comes into contact with. This is why it is recommended that anyone choosing to take more than the suggested serving of colloidal silver for extended periods of time should supplement with acidophilus (http://www.utopiasilver.com/products/supplements/super-acidophilus.htm) or live culture yogurt an hour or so afterwards. This will re-supply the digestive system with the �good� bacteria needed for optimum food digestion and nutrient absorption in the colon.

Peter Salazar's source for quality supplements is http://www.utopiasilver.com.

All products have a MONEY BACK GUARANTEE!

5 Tips for Cancer Free Safe Grilling

For years there has been a controversy whether grilled meats cause cancer. A few research studies have found that grilling and broiling cause meats (red meat, poultry and fish included) to produce cancer-causing compounds. These compounds known as HCAs (heterocyclic amines), have been shown to cause tumors in animals and possibly increase the risk of cancers of the breast, colon, stomach and prostate in humans.This was confirmed officially by The National Institute of Health, Dept. of Health and Human Services in January 2005 when it added heterocyclic amines in it's hit list of cancer causing agents.

Does this mean grilling is a big no? Not always. Large doses of meat especially red meat has never been recommended by doctors. According to most researchers, grilled vegetables and fruits, burnt toast and dishes in which only the seasoning is charred present a substantially lower risk of cancer. You can still eat meat but make sure to eat it in moderation. Below are 7 tips you can implement right away to make your grilling safer and free from cancer causing agents.

1. A good idea is to grill vegetables instead of meat always. Try grilling marinated vegetables on skewers, a grilling tray or wrapped in foil. Other healthy barbecue choices are veggie burgers, tofu or quesadillas and even tortillas.

2. Marinating meats before grilling may significantly reduce the amount of HCAs. A marinade is usually acidic and always flavorful. The Acids in marinades do not tenderize meat. However some store bought marinades will tenderize meat because they contain enzymes.

3. One of the most important tips is to clean your grill thoroughly. Scrape the burned bits off the grates using a grill brush or even a paint scraper. The residue left on the grill often contains high does of HCA�s.

4. PAHs (polycyclic aromatic hydrocarbons) are cacogenic substances which are formed when fat from meats comes in contact with coal and other hot objects. These chemicals are deposited on your food during flare ups and during evaporation. Avoid letting juices drip into the flames or coals, which causes smoke and flare-ups. Use tongs or a spatula to turn foods, instead of piercing meat with a fork. Covering the grill with punctured aluminum foil, not placing meats directly over coals and keeping a spray bottle of water on hand (to control flare-ups) are other ways to reduce drips.

5. Flip frequently. Recent research has found that cooking hamburger patties at a lower Temperature and turning them often accelerates the cooking process, helps prevent the formation of HCAs and is equally effective in killing bacteria.

Mike Lombardy is a freelance writer and a hopeless barbecue addict. He provides tips and advice for homeowners to build outdoor kitchens and outdoor kitchen islands. His numerous articles offer money saving tips and valuable insight.

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posted by John @ 1:01 AM