Oysters have been a part of the human diet for thousands of years. They are one of the most delicious foods on Earth, many would agree, and they are highly nutritious.
One can enjoy oysters raw from the shell, grilled, steamed, fried, or added to dozens of different dishes and cuisines. They are often considered a gourmet food, and many people chose them for the first date, due to their aphrodisiac qualities.
Yet, did you know that oysters may still be alive when you are eating them? Namely, they are just freshly killer or raw when they arrive on our tables, due to several reasons.
First of all, keeping it alive preserves its freshness and maintains its taste, texture, and nutrients. When we buy oysters, they are typically kept alive on ice.
Moreover, they are “filter feeders”, and they absorb everything they find around them in the water, including bacteria and viruses. Therefore, to lower the risk of contamination, the oyster is kept alive as long as possible.
Yet, Alex Lewis, RD, LDN, says:
The risk for this type of contamination remains smaller in prevalence than other foodborne illness risks (like salmonella contamination with chicken).”
You should not worry about the safety of the consumption of oysters, as infections are fairly rare. Before they are served for us, they have been given a health certification, and have been cleaned.
They are kept in clean running water for at least 12 hours, to eliminate any potentially harmful contaminants.
They are low in calories, but high in nutrients. They are rich in omega-3 fatty acids, which support brain health and fight inflammation in the body, and iron, which is vital for the transport of oxygen throughout the body.
Oysters are a rich source of selenium, zinc, vitamin B12, and vitamin D, all of which strengthen the immune system, lower cell damage, and regulate metabolism. A half-dozen oysters contain five grams of protein, with less than 1.5 grams of fat.
Oysters contain a powerful antioxidant, called 3,5-Dihydroxy-4-methoxybenzyl alcohol (DHMBA), which prevents oxidative stress, lowers inflammation, protects the liver from damage, reduces obesity and insulin resistance and fibrosis.
Oysters are also heart-healthy, and their consumption lowers blood pressure and the risk of heart attacks and stroke. They strengthen the bones, improve eye health, boosts the mood, and keep the hair, skin, and nails healthy.
They are an excellent choice when you want to lose weight, and boost your energy levels.
Oyster lovers should know that there are certain risks linked to their consumption, so make sure you follow these tips:
“Ideally, choose cooked oysters or be smart about eating raw oysters (making sure they are alive or freshly killed just prior to eating) and understand that there is some risk there.”
If you take all the necessary precautions, you can enjoy oysters and all the health benefits that come with them.
Keeping the body properly hydrated is a must in order to ensure the optimal function of the body, but if you enrich the water with lemon and turmeric, you will drastically increase the benefits of its consumption.
Our water needs can depend on the climate and our activity level, but a good rule is to have 8 ounces of water 8 times daily or about half a gallon of water.
If you add turmeric and lemon to water and consume this drink regularly, you will significantly improve your health in various ways.
In the Ayurveda, turmeric is used as a powerful antioxidant that fights cancer-causing free radicals, an antiseptic and a natural anti-inflammatory. It is also a staple in Indian cooking, and as soon as you incorporate it into your diet, you will definitely fall in love with its unique flavor.
Turmeric is a powerful, antiviral, antibacterial and anticancer agent, and has been found to be able to treat multiple conditions and diseases, from acne, other skin issues, to digestive problems, diabetes, and high cholesterol. It has also been shown to prevent Alzheimer’s, dementia, memory loss, and depression.
On the other hand, lemons are among the most beneficial fruits on the planet, rich in vitamin C, soluble fiber, potassium, folate, calcium, thiamin, niacin, vitamin B6, phosphorus, riboflavin, pantothenic acid, and various phytochemicals.
One peeled lemon contains approximately:
The high citric acid levels relieve digestive issues, vitamin C lowers the risk of heart disease and osteoporosis, improves skin health, helps weight loss, and much more. Lemons neutralize acidity in the body, strengthen the immune system, energize the body, and boost cognition and mental function.
In order to reap all the benefits of turmeric and lemons, add a teaspoon of turmeric and the juice from a half of a lemon to an 8-ounce glass of water, and drink this amazing beverage throughout the day.
You can also add honey or mint to enrich the taste, and enjoy!
The skin is highly susceptible to the aging process, and the first signs of aging appear in the mid-twenties. The aging process is impossible to reverse, but it can be slowed down and the skin can remain younger-looking longer if you consume foods that improve its health.
The best anti-aging foods are rich in nutrients, antioxidants, water, and healthy fats, and the following ones are the most effective to nourish the skin and prevent premature aging:
1. Blueberries are loaded with vitamins A and C, as well as the age-defying antioxidant anthocyanins, which protects the skin from damage due to stress, pollution, and the sun.
2. Sweet potatoes are high in the antioxidant called beta-carotene which is converted into vitamin A, that restores the elasticity of the skin, boosts change in skin cells, and makes the skin soft and looking youthful.
The high amounts of vitamins C and E keep the skin complexion radiant and prevent free radical damage.
3. Watercress is high in potassium, phosphorus, calcium, manganese and vitamins B-1, A, C, B-2, and K, so it boosts skin circulation, helps the delivery of minerals to the body cells, and neutralizes the damage done by free radicals.
4. Papaya is filled with many essential vitamins, minerals, and antioxidants, which improve the skin’s elasticity, delay any signs of aging, and prevent wrinkles and fine lines.
It is a rich source of calcium, magnesium, B vitamins, potassium, phosphorus and vitamins C, E, K, and A. Its enzyme, papain, is a potent natural anti-inflammatory agent.
5. Red bell peppers are full of antioxidants that fight aging, carotenoids that have anti-inflammatory properties and prevent sun and toxin damage, and vitamin C, which boosts collagen production.
6. Pomegranate seeds are abundant in vitamin C, a potent antioxidant, that prevents free radical damage and boosts collagen production, and fights inflammation.
7. Spinach is rich in antioxidants that keep the skin smooth and firm, improves the generation of collagen, and is high in lutein, magnesium, plant-based heme iron, and vitamins A, E, C, and K.
8. Garlic detoxifies the skin, fights bacteria, and is rich in antioxidants that keep the skin youthful-looking.
9. Dark chocolate prevents wrinkles, boosts elasticity and the flavanols prevent the ultraviolet rays from damaging the skin.
10. Broccoli fights inflammation and is abundant in lutein, folate, antioxidants, calcium, fiber, and vitamins C and K, so it improves the elasticity of the skin, prevents premature aging, and leaves it glowing and healthy.
11. Tomatoes are powerful anti-aging foods, rich in lycopene, a compound that prevents skin damage, boosts elasticity, and prevents wrinkles.
12. Avocados are potent anti-aging foods, rich in different essential nutrients, such as potassium, B vitamins, and vitamins E, C, K, and A, as well as carotenoids, that prevent damage due to toxins.
13. Nuts are full of omega-3 fatty acids, and vitamin E, so they repair the skin tissue, protecting the skin against damage from the ultraviolet rays, and fight inflammation.
Moreover, you should increase the intake of fruits and veggies in general, and choose the ones rich in color, as deep colors indicate that they have a higher radical fighting ability.
Additionally, make sure you follow these tips to get younger-looking skin:
Pineberries are ancient fruits whose taste resembles a combination of the ones of pineapples and bubblegums.
They are actually strawberries, but have white flesh and red seeds, and represent an improved version of the original South American strawberry, reintroduced into the market highlighting their pineapple flavor.
Just like the modern Garden Strawberry (Fragaria x ananassa), the pineberry is a hybrid of the wild South American strawberry Fragaria chiloensis, which grows wild in some parts of Chile, and the North American strawberry Fragaria virginiana. It is the result of cross-breeding, but it is not a GMO food.
Pineberries come from the original Chilean strawberry stocks that still remained with some European breeders.
The breeding program started about ten years ago, and they were first introduced on April Fools’ Day, 2010. Yet, even though they were well received, most people thought them to be a joke.
However, numerous people are now becoming interested in growing pineberries at home, due to their unique taste and flavor.
If you have experience in growing regular strawberries, you will find the cultivation of these fruits easy and simple. Yet, it would be best to get a hold of bare-root plants or plants created from runners.
In order to produce the largest possible crop of the distinct white fruits, you should have a pollinator strawberry in close proximity.
Make sure you have a regular strawberry plant for every four plants, for pollination purposes. The early results show that the Sonata variety is generally the best pollinator for pineberries, and specifically the Natural Albino variety.
Also, note that since they are a hybrid, you cannot grow them from seeds.
These delicious fruits are best consumed as quickly as possible after purchasing or harvesting them. You can keep them for a few days in a cool location, and 3 days in a refrigerator.
To prevent the fruits from bruising, spread them across a larger surface area. You can also freeze them and add them to various recipes afterward.
After reading the headline, you surely thought that you already know the answer to the question, as we should consume bananas when they are ripe! Well, that is true, but apparently, the consumption of unripe bananas has its advantages as well.
The more spots a banana has, the more prevalent its anti-cancerous properties are, according to scientists. This is a result of the increased levels of TNF, indicated by the number of brown spots on the fruit.
Ripe bananas are richer in fiber and antioxidants, potassium, vitamins C and B, and fiber. Their consumption is easier on the digestive system and offers countless health benefits.
However, there is some micronutrient loss that happens as the banana ages. To lessen the loss of vitamins and minerals, store your bananas in the fridge. Yet, be careful, as this can make them go brown quickly. Additionally, the high sugar content of ripe bananas is not beneficial for people with Type 2 Diabetes.
On the other hand, as we mentioned, green bananas have their benefits as well.
First of all, they are lower in sugar compared to ripe bananas and are richer in probiotic bacteria which support colon health. Therefore, they are better in case you suffer from type 2 diabetes or if you are trying to lose weight, as they have higher starch content and will keep you full longer. Moreover, unripe, green bananas help the absorption of nutrients, such as calcium, better than ripe bananas.
On the other hand, they are more difficult on the digestive system and might lead to bloating. Also, they have low antioxidant levels because these increase with the age of the banana.
Nevertheless, bananas are a real superfood, so regardless of the extent of their ripeness, they will support your health and wellbeing in various ways!