What is Stroke

 A stroke, also known as a cerebrovascular accident (CVA), is a medical emergency that occurs when blood flow to a part of the brain is interrupted or reduced, depriving brain tissue of oxygen and nutrients. This disruption in blood flow can occur either due to a blockage (ischemic stroke) or the rupture of a blood vessel (hemorrhagic stroke) in the brain.

1. Ischemic Stroke: This type of stroke occurs when a blood clot blocks or narrows an artery that supplies blood to the brain. Ischemic strokes are the most common type, accounting for about 87% of all strokes. There are two main subtypes of ischemic stroke:

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   • Thrombotic stroke: Caused by a clot forming in one of the arteries supplying blood to the brain.
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   • Embolic stroke: Caused by a clot that forms elsewhere in the body (usually the heart) and travels through the bloodstream to the brain, blocking a blood vessel.

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3. Hemorrhagic Stroke: This type of stroke occurs when a weakened blood vessel ruptures and bleeds into the surrounding brain tissue, causing damage and pressure on nearby brain cells. Hemorrhagic strokes can result from conditions such as high blood pressure, aneurysms, arteriovenous malformations (AVMs), or trauma.

Common symptoms of stroke include sudden numbness or weakness of the face, arm, or leg, especially on one side of the body; sudden confusion, trouble speaking or understanding speech; sudden trouble seeing in one or both eyes; sudden severe headache with no known cause; and difficulty walking, dizziness, loss of balance, or coordination.

Prompt medical attention is crucial in treating stroke to minimize brain damage and improve outcomes. Treatment options depend on the type of stroke and may include medications such as clot-busting drugs (thrombolytics) for ischemic strokes, surgical procedures to remove blood clots or repair blood vessels, and rehabilitation therapy to regain lost functions and prevent complications.

Preventive measures for stroke include controlling risk factors such as high blood pressure, high cholesterol, diabetes, obesity, smoking, and excessive alcohol consumption. Leading a healthy lifestyle, including regular exercise, maintaining a balanced diet, and managing stress, can also help reduce the risk of stroke.

What is Diabetes

Diabetes mellitus, commonly referred to as diabetes, is a chronic metabolic disorder characterized by high blood sugar levels over a prolonged period. It occurs when the pancreas doesn't produce enough insulin or when the body cannot effectively use the insulin it produces.

There are several types of diabetes:

1. Type 1 Diabetes: This type occurs when the immune system attacks and destroys the insulin-producing beta cells in the pancreas. Consequently, the body produces little to no insulin. Type 1 diabetes usually develops during childhood or adolescence, although it can occur at any age.

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3. Type 2 Diabetes: This is the most common type of diabetes, usually occurring in adults. In type 2 diabetes, the body either resists the effects of insulin or doesn't produce enough insulin to maintain normal glucose levels. It is often associated with obesity, sedentary lifestyle, and genetic factors.

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5. Gestational Diabetes: Gestational diabetes develops during pregnancy and usually resolves after childbirth. However, women who develop gestational diabetes have an increased risk of developing type 2 diabetes later in life.

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7. Other Specific Types: There are other specific types of diabetes, such as genetic defects in insulin action or secretion, diseases of the pancreas, and drug-induced diabetes.

Common symptoms of diabetes include increased thirst, frequent urination, unexplained weight loss, fatigue, blurred vision, and slow wound healing. If left untreated or poorly managed, diabetes can lead to serious complications such as cardiovascular disease, kidney failure, nerve damage, and vision loss.

Treatment typically involves lifestyle modifications such as dietary changes, regular exercise, monitoring blood sugar levels, and medication. In type 1 diabetes, insulin therapy is necessary to control blood sugar levels. In type 2 diabetes, treatment may involve oral medications, insulin injections, or other injectable medications. Early detection, proper management, and lifestyle changes are crucial in preventing complications associated with diabetes.

Completeherbs: Moringa Olefeira.

 

Health Benefits of Moringa

 Source Article: https://www.webmd.com/diet/health-benefits-moringa-powder

The moringa tree is native to the south of the Himalayan Mountains in northern India and grown around the world. It is widely used as food and medicine.

Nearly every part of the moringa tree is edible. It is rich in antioxidants and other nutrients which are commonly missing in the diets of people living in undeveloped countries.

When dried, its leaves can be ground into a fine powder that will keep many months without refrigeration.

For thousands of years the ancient Egyptians, Greeks, and Romans grew moringa trees. In addition to calcium, iron and potassium, moringa leaves contain several important vitamins:

Vitamin A which helps maintain healthy vision, immunity, and fetal growth

Vitamin C which protects the body from pollutants and toxins

Vitamin E which acts as an antioxidant

Moringa powder can be used as an antiseptic to sterilize contaminated surfaces. It is effective against a wide range of bacteria and fungi, including those that cause gastric ulcers and gastric cancer.

Moringa powder is also used for treating various other diseases, from malaria and typhoid fever to hypertension and diabetes. Its broad variety of compounds are thought responsible for its beneficial effects.

Moringa powder is used as a medicine in multiple ways. It can help prevent and treat chronic diseases like inflammatory diseases, diabetes, and cancer. The benefits of moringa powder stem from its many plant-based compounds.

Hyperglycemia is an early warning sign of diabetes, while hyperglycemia is a risk factor for heart disease. Based on scientific data, moringa powder holds healing potential for both these ailments.

Health Benefits

Many health benefits of moringa powder are due to its rich proteins, minerals, amino acids, antioxidants, and flavonoids. Moringa powder can be used to protect tissue (liver, kidneys, heart, and lungs), and to reduce pain.

Other health benefits of moringa include:

Antioxidant Properties

Antioxidants help protect cells against free radicals, which are produced by digesting food, smoking, and exposure to radiation. Antioxidants from plant-based sources such as moringa powder are considered best.

Anti-Inflammatory Effects

Approximately 1 million women each year are diagnosed with benign breast disease, putting them at a higher risk of developing breast cancer. Research shows these women may benefit from anti-inflammatory treatment. Taking an anti-inflammatory such as moringa powder on a regular basis has shown to offer women greater protection from breast cancer.

Lower Blood Glucose Levels

Diabetes is a growing health concern in the United States. In human studies, moringa powder reduced blood glucose levels in diabetic patients by a significant amount.

High Levels of Bioactive Compounds

Bioactive compounds, including vitamins, flavonoids, alkaloids, and other vital dietary components, can be found in significant amounts in moringa powder.

These compounds are beneficial in treating chronic conditions like high blood pressure (which can lead to a number of heart and other conditions), diabetes, insulin resistance, non-alcoholic liver disease, cancer, and overall inflammation.

Treatment of Tumors

Other tumors may be treated with moringa powder. A recent study found it to be effective in treating skin cancer.

Health Risks

No bad side effects have been linked to high doses of flavonoids from plant-based food. This may be explained by the relatively low portion that goes into the blood circulation and fast rate at which it is absorbed by the body, as well as flavonoids being purged.

Moringa leaves, seeds, bark, roots, sap, and flowers are commonly used in traditional medicine. The leaves and seed pods are used as food. Safety studies involving leaf extracts indicate moringa is very safe. No harmful effects were reported in association with human studies.

Amounts and Dosage

Consuming moringa powder is proven to be safe, even at higher levels. Daily dosage should be limited to the equivalent of 70 grams of moringa leaves per day or 11 teaspoons of moringa powder.

Top 10 Benefits of Moringa

Nutrient-Rich Superfood: Moringa is a powerhouse of essential vitamins and minerals, including vitamins A, C, and E, calcium, potassium, and iron, providing comprehensive nutritional support.

Boosts Energy Levels: The natural properties of Moringa help combat fatigue and enhance energy levels, promoting a sustained and revitalized sense of well-being.

Rich in Antioxidants: Moringa is packed with antioxidants that fight free radicals, supporting a strong immune system and protecting the body from oxidative stress.

Balances Blood Sugar Levels: Studies suggest that Moringa may contribute to maintaining healthy blood sugar levels, making it beneficial for those concerned about glucose balance.

Supports Healthy Digestion: Moringa has been linked to improved digestive health, helping to soothe the stomach and promote a healthy gastrointestinal system.

Anti-Inflammatory Properties: Moringa contains anti-inflammatory compounds that may help reduce inflammation in the body, potentially easing discomfort associated with various conditions.

Promotes Heart Health: The antioxidants and heart-healthy nutrients in Moringa support cardiovascular health by helping to regulate blood pressure and cholesterol levels.

Aids Weight Management: Moringa can assist in weight management by providing essential nutrients while being low in calories, making it a valuable addition to a balanced diet.

Enhances Skin Health: The vitamins and antioxidants in Moringa contribute to healthy skin by promoting collagen production and protecting against oxidative damage, leading to a more radiant complexion.

Adaptable and Convenient: Moringa supplements offer the benefits of this superfood in a convenient and easily consumable form, making it simple to incorporate into a busy lifestyle.

MORINGA IS EFFECTIVE TOWARDS THESE DISEASES:

Antioxidant Support: Moringa is rich in antioxidants, which may help combat oxidative stress and support a healthy immune system. This can be beneficial in preventing various chronic diseases.

Diabetes Management: Some studies suggest that Moringa may help regulate blood sugar levels, making it potentially supportive for individuals managing diabetes. However, it's crucial to consult with a healthcare professional for personalized advice.

Anti-Inflammatory Properties: Moringa contains compounds with anti-inflammatory effects, which could be helpful for conditions involving inflammation, such as arthritis. Again, individual responses may vary.

Heart Health: The antioxidants and nutrients in Moringa may contribute to cardiovascular health by helping regulate blood pressure and cholesterol levels.

Herbs (by: Better Health channel)

Photo by: Nothing Ahead

 What are herbs?

Herbs are the leaf part of a plant that is used in cooking - these can be used fresh or dried.

Any other part of the plant, which is usually dried, is referred to as a spice. These include, for example, barks (cinnamon), berries (peppercorns), seeds (cumin), roots (turmeric), flowers (chamomile), buds (cloves) and stigmas of flowers (saffron).

Herbs are a fantastic way to add flavour and colour to any sort of dish or drink, whether sweet or savoury, without adding fat, salt or sugars. In addition to flavour and colour, they each also tend to have their own set of health-promoting properties.

Generally, fresh herbs are delicately flavoured, so if adding them to your cooking, do so in the last few minutes.

Tasting your dish as you go along will help you tell if you’ve added enough. If not enough herbs are used, then little difference will be made to the flavour of the dish, but if too many herbs are added, their flavour will overpower other ingredients.

Health benefits of herbs

Consuming herbs may help to prevent and manage heart disease, cancer and diabetes. It may also help to reduce blood clots and provide anti-inflammatory and anti-tumour properties. Research is ongoing but studies have shown that:

Garlic, linseed, fenugreek and lemongrass may help lower cholesterol.

Garlic is useful for people with mildly elevated blood pressure.

Fenugreek can help control blood sugar and insulin activity (as can linseed, flaxseed and cinnamon).

Garlic, onions, chives, leeks, mint, basil, oregano, sage and many other herbs can help protect against cancer.

Herbs are rich in antioxidants, especially cloves, cinnamon, sage, oregano and thyme.

Fresh herbs often contain higher antioxidant levels compared to processed or dried herbs. If you are using herbs in order to harness their health-promoting aspects first and foremost, aim to add your fresh herbs at the end of cooking or as you serve to preserve these properties.

Cooking with herbs

You are only limited by your imagination with it comes to using herbs in the kitchen - they can be added to virtually any recipe. Try adding herbs to:

stews and casseroles

soups

breads

mustards

marinades

butters

sauces

salad dressings

stocks

vinegars

vinaigrettes

yoghurts

custards

desserts

drinks.

They don’t always have to be added into a dish either - herbs added once a dish has been served is another great way of enhancing the flavour, smell and visual appeal of your dish. For example, spaghetti Bolognese with some fresh basil leaves on top or a pumpkin or chicken dish with fresh sage leaves.

Good herb and food combinations

There are unlimited ways to use herbs in your cooking. Here are some traditional pairings to get you started:

basil – pesto, tomato sauce, tomato soup, tomato juice, potato dishes, prawns, meat, chicken and poultry, pasta, rice, egg dishes, strawberries

bay leaves – soups, stews, casseroles, meat and poultry marinades, stocks

chilli – meat, chicken and poultry, shellfish, tomato dishes, curries

chives – salads, chicken, soups, cheese dishes, egg dishes, mayonnaise, vinaigrettes

coriander – Asian dishes, stir fries, curries, soups, salads, seafood, guacamole

dill – salads, sauces, fish, sour cream, cheese and potato dishes

fennel – stuffings, sauces, seafood, salads

garlic – soups, sauces, pasta, meat, chicken, shellfish, pesto, salad dressings, bread

ginger – cakes, biscuits, Asian dishes

lemongrass – Asian dishes, stir fries, curries, seafood, soups, tea

marjoram – meat, fish, egg dishes, cheese dishes, pizza

mint – drinks, confectionery, meat, chicken, yoghurt, desserts, sauces, vegetable dishes

oregano – cheese dishes, egg dishes, tomato sauce, pizza, meat, stuffing, bread, pasta

parsley – pesto, egg dishes, pasta, rice dishes, salads, butter, sauces, seafood, vegetable dishes

rosemary – fish, poultry, meat, bread, sauces, soups

sage – stuffings, tomato dishes, cheese dishes, pumpkin dishes, chicken dishes

tarragon – salad dressing, egg dishes

thyme – chowders, bread, chicken and poultry, soups, stock, stews, stuffings, butter, cheese, mayonnaise, mustard, vinegar.

Just remember that for health benefits, butters and creams are best saved for sometimes rather than everyday foods.

Tips for cooking with herbs

Suggestions for cooking with herbs include:

Dried herbs are more strongly flavoured than fresh. As a general rule, one teaspoon of dried herbs equals 4 teaspoons of fresh.

If you regularly use herbs, you might like to create a ‘bouquet garni’ by tying chopped and mixed herbs in little muslin bags - these can be added to your cooking for flavour but removed before serving.

Some herbs are hardier than others (like rosemary and parsley) and will retain their flavour during the cooking process - these can be added at the start of your cooking.

Some herbs are used only to flavour a dish but are not eaten - bay leaves for example.

The flavour of herbs fades with time, so discard dried herbs after 12 months.

Dried whole herbs, where the leaves are still attached to their stalk, tend to have a stronger flavour than loose leaves sold in packets or jars.

Herb combinations

Although you can use one type of herb at a time, there are many great combinations that work well too.

Some traditional combinations are:

basil – with chives, chilli, garlic, oregano

bay – with parsley, thyme, garlic, oregano, marjoram

chilli – with coriander, garlic, ginger, lemongrass, mint, oregano

chives – with basil, garlic, tarragon

dill – with chives, garlic, parsley, tarragon

garlic – with basil, rosemary, sage, fennel, chilli, coriander

oregano – with basil, parsley, chives, thyme, bay, chilli

sage – with rosemary, garlic, marjoram

thyme – with bay, parsley, garlic, rosemary.

As our food landscape is ever-evolving, particularly with the influence new migrant groups bring with them, so does the availability of herbs that previously were uncommon in Australia. For example, Vietnamese food is known for using herbs with such abundance that, at times, there are more herbs than salad leaves in a Vietnamese salad.

Native ingredients like lemon myrtle, river mint and pepperberry, for example, are also starting to become more widely available.

Be adventurous with herbs

Herbs can be used in an unlimited number of ways. The more you use herbs, the more adventurous you will become.

Not sure where to start?

Follow a recipe that calls for one or 2 herbs you haven’t used before.

Experiment with using other herbs in place of herbs called for in a recipe to see how the dish turns out.

Make your own bouquet garni.

Grow some herbs in pots on your windowsill or in the garden for use in your cooking.

Visit an Asian market (for example) to try experimenting with some new flavours.

Besides boosting the flavours, smells, looks and textures in your meals, the more herbs you try, the wider the variety of potential health benefits you are likely to receive.

Source: https://www.betterhealth.vic.gov.au/health/healthyliving/herbs

Photo by Nothing Ahead: