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Wednesday, August 16, 2017

PREVENT Heart Attack, EAT DATES DAILY: 6 Benefits of Eating Dates - #6 Is Really INTERESTING

Do you love to eat dates? If yes, you are in for a good health. If not, it is about time to consider eating dates and making it part of your daily meals. Why? Dates are considered one of the world’s superfoods. Superfoods are foods that are packed with wonderful benefits. Consumption of these foods reduce the risk and prevent some of the most deadly diseases like cancer and heart attack.

The American Cancer Society recommends an intake of 20-35 grams of dietary fiber per day, which can be supplied through dates. It is also said that taking one date per a day will help you to maintain your eye health all your life. They are commonly known to be quite effective in guarding against the problem of night blindness.

What makes dates healthy?

Dates are small fruits, native to the Middle East and Mediterranean countries. Dates are a good source of various vitamins and minerals. It’s also a good source of energy, sugar, and fiber. Essential minerals such as calcium, iron, phosphorus, sodium, potassium, magnesium and zinc can be found in them. They also contain vitamins such as thiamin, riboflavin, niacin, folate, vitamin A and vitamin K.

6 Benefits of eating dates

Organic Facts list some of the amazing benefits of dates.

#1 Help relieve constipation.

Dates are a natural laxative. It is rich in dietary fiber that aids efficient digestion of foods. This is why they are so frequently eaten by people suffering from constipation. In order to achieve the desired laxative effect of dates, you should soak some of them in water overnight, then consume it in the morning when it becomes like a syrup, to get the most optimal results. They have high levels of soluble fiber, which is essential in promoting healthy bowel movements and the comfortable passage of food through the intestinal tract, which can relieve symptoms of constipation.

#2 Promote bone health.

The significant amounts of minerals found in dates make it a super food for strengthening bones and fighting off painful and debilitating diseases like osteoporosis. Date contains selenium, manganese, copper, and magnesium, all of which are integral to healthy bone development and strength, particularly as people begin to age and their bones gradually weaken. So eat your dates and give a boost to your bones.

#3 Help manage weight.

Dates should be included as a part of a healthy diet. They consist of sugar, proteins and many essential vitamins. If dates are consumed with cucumber paste, you can keep your weight at a normal, balanced level, rather than over-slimming. One kilogram of dates contains almost 3,000 calories, and the calories in them are sufficient to meet the daily requirements for a human body. Of course, you should not eat just dates throughout the day. If you are thin and slim and want to increase your weight, or you have become weak due to a serious medical problem – you need to eat dates.

#4 Good for the heart.

Dates are quite helpful in keeping your heart healthy. When they are soaked for the night, crushed in the morning and then consumed, they have been shown to have a positive effect on weak hearts. They are also a rich source of potassium, which studies have shown to reduce the risk of stroke and other heart-related diseases. Furthermore, they are suggested as a healthy and delicious way to reduce the levels of LDL cholesterol in the body, which is a major contributing factor of heart attacks, heart disease, and stroke. Therefore, when taken twice a week, dates can seriously improve the overall health of the heart.

#5 Relieve diarrhea.

Ripe dates contain potassium, which is known as an effective way of controlling diarrhea. They are also easy to digest, which further helps alleviate the unpredictable nature of chronic diarrhea. The soluble fiber in them can also help relieve diarrhea, by providing bulk to the bowel movements and promoting normal, healthy functioning of the excretory system.

#6 Boost sexual drive.

Studies have shown that dates are even beneficial for increasing sexual stamina. Soak a handful of dates in fresh goat’s milk overnight, then grind them in the same milk with a mixture of cardamom powder and honey. This mixture becomes a very useful tonic for increasing sexual endurance and reducing sterility caused by various sexual disorders.

Friday, June 30, 2017



Remember the time when you were warned not to pop zits on your face? It turns out, there is a deeper reason than just acne scars. Have you ever heard of the “danger triangle of the face”? This area on your face is vulnerable to pressure. As a result, if you abuse this area, you can put your life in danger. Why? Read on.

According to OMG Facts, if you pop a pimple within the danger triangle, the skin can become infected and this infection can permeate these blood vessels. If that happens, the veins that run behind your eye sockets may form a clot to contain the infection. That clot puts pressure on the brain and can lead to paralysis or even death. This condition is called Cavernous Sinus Thrombosis. It kills 30 percent of people who get it.
via Daily Mail
In another report by the Business Insider, plucking nose hair can be potentially dangerous. Dr. Erich Voigt — an ear, nose, and throat specialist at New York University — told the Business Insider that there are two types of nasal hair: vibrissae and microscopic cilia. Vibrissae are the hairs near the entrance to your nostrils, which keep stuff from going up your nose. Plucking these hairs can leave you vulnerable to bacterial meningitis or brain abscess. To avoid conditions like these, Voigt suggests trimming nasal hair instead of plucking.

8 Facts about the danger triangle of the face
  1. The danger triangle of the face consists of the area from the corners of the mouth to the bridge of the nose, including the nose and maxilla.
  2.  Due to the special nature of the blood supply to the nose and surrounding area, it is possible for retrograde infection from the nasal area to spread to the brain causing cavernous sinus thrombosis, meningitis or brain abscess.
  3.  This is possible because of venous communication, the ophthalmic vein between the facial vein and the cavernous sinus.
  4.  The cavernous sinus lies within the cranial cavity, between the layers of the meninges and is a major vein from the brain.
  5.  It is a common misconception that the veins of the head do not contain one-way valves like the other veins of the circulatory system.
  6.  In fact, it is not the absence of the venous valves but the existence of communications between the facial vein and cavernous sinus and the direction of the blood flow that is important in the spread of infection from the face.
  7.  As early as 1852, the relationship between the danger triangle of the face and cavernous sinus thrombosis had been observed.
  8.  In 1937, a study revealed that 61 percent of the cases of cavernous sinus thrombosis was caused by furuncles in the upper part of the face. Furuncles are like boils that develop in the under the skin at the tip of the nose. It is a serious infection that affects the eyes, ears and the brain.
via Motherboard VICE
So, the next time you see a pimple or a red bump on your face, resist the urge to pop it.

EXTREME NAIL BITING Killed THIS MAN: Heart Attack, Infection and Other Complications Of THIS HABIT – READ MORE


Do you or someone you know have a nail biting habit? Please consider this as a warning. Extreme nail biting can be potentially fatal. You might ask, has someone died from nail biting? Unfortunately, yes. This is the story of John Gardener.

John died from extreme nail biting to the point of bleeding. He was 40. He died days after his 40th birthday.

Prior to his death, John had a bad habit of biting his nails. He got immunized to the pain. As a result, he would bite his nails until the skin surrounding them bled. His GP, Dr. Daniel Vernon, noted that John’s fingers were always in bad shape. At one point, John had lost all feeling and sensation due to the numbness of his fingers.
He was admitted to the hospital for monitoring because his wounds would not heal. He was also a diabetic.

Two weeks after his admission, John died of heart attack after an infection affected his heart. He contracted septicemia because the skin around his fingernails was constantly open and the infection caused a fatal heart attack. This was the reason why he died despite the fact that medical personnel observed improvements in physical appearance.

“It was such a tragedy, we’re all in shock. It’s really hit our family hard, there could’ve been more done to help him”, Jean Gardener, John’s mom, said. “I wouldn’t want this to happen to anyone else’s son - it’s just devastating."

John’s nail biting habit

According to the Mirror, John’s habit stemmed from severe depression and anxiety. His mother confirmed that John was diagnosed with diabetes at 10 months old. He had been injecting insulin ever since. In 2011, he had leg ulcers. Doctors decided to amputate his lower right leg to avoid further infection and gangrene. After the surgery, John’s depression worsened as well as his nail biting habit.

The coroner at the inquest, Alan Walsh, said he believed Gardener — who worked as an amateur soccer referee — "had a difficult life" after being diagnosed with diabetes as a baby and coping with twice-daily injections. “This is a death of great sadness to everybody — his death happened so suddenly," Walsh said.
Why people develop nail biting habit?

According to Bustle, there are several reasons why people bite their nails.

It could be a form of inward aggression.

In reference to Sigmund Freud’s analysis of human development, it could be a fault on our developmental stage and we tend to hurt ourselves in a minor way. In cases when what you want does not always happen, you end up biting your nails, unknowingly.

It could be related to OCD (obsessive-compulsive disorder).

American Psychiatric Association decided that it actually counted as a form of "pathological grooming," alongside such behaviors as plucking out your eyelashes or obsessively picking at spots, and therefore deserved to be part of the pantheon of behaviors associated with OCD, or obsessive compulsive disorder. This is still under debate.

It could be a sign of perfectionism.

A study published this year in Scientific American puts nail biting in another realm of behavior: body-focused repetitive disorders, like scratching or patting your own hair. And it seems to tie into one particular personality type that has a higher potential for boredom, stress, and anxiety than many others: perfectionists. 

H/T: Mirror, Bustle

NEVER REHEAT THESE FOODS: 7 Foods That Can POISON Your Family When Reheated - Experts Say


How many times have you taken a food out the fridge and reheated it? Pretty sure, countless times. It is quite a common practice in most households to keep leftover foods in the refrigerator and reheat it the next day. With the use of microwave oven, food becomes piping hot, as if it is freshly cooked.

However, is it really safe to reheat foods? Even health experts have varying responses to this question.
The U.S. Food and Drug Administration, which regulates commercial food production, specifies that cooked foods should sit out for no more than four hours at temperatures between 41 degrees to 135 degrees, the range in which bacteria can grow and multiply. After that, the FDA advises refrigeration.

The U.S. Department of Agriculture (USDA), which advises consumers on these matters, says not to leave prepared foods in the bacterial growth zone for longer than two hours (except on hot summer days, when you should cut that time to one hour).

The recommended reheating leftovers with the following guidelines:
  • When reheating leftovers, be sure they reach 165° F. Always use a food thermometer to check the internal temperature of the food.
  • Reheat sauces, soups and gravies by bringing them to a rolling boil.
  • Cover leftovers to reheat. This retains moisture and ensures that food will heat all the way through.
  • Thaw frozen leftovers safely in the refrigerator or the microwave oven. When thawing leftovers in a microwave, continue to heat it until it reaches 165 °F as measured with a food thermometer.
  • It is safe to reheat frozen leftovers without thawing, either in a saucepan or microwave (in the case of a soup or stew) or in the oven or microwave (for example, casseroles and combination meals). Reheating will take longer than if the food is thawed first, but it is safe to do when time is short.
7 Foods you should not reheat

While experts have different responses on the issue of reheating food, they all agree that there are eight kinds of food that you should never reheat.

Reheating this protein powerhouse when it's boiled or scrambled can be toxic, and can wreak havoc in your digestive system.

via Saiprojects - blogger
Potatoes are tricky—if they're left to cool down at room temperature instead of immediately refrigerating, the warm temperatures can promote the growth of botulism, a rare bacteria. Botulism can't be killed with a quick zap in the microwave, so it's best to refrigerate them immediately to avoid any problems with reheating.

via Wiihow
The protein composition in the common dinner staple actually changes when cold, refrigerated chicken is heated for the second time. This can actually cause digestive troubles, so if you'd prefer to reheat your meat, make sure that it's thoroughly cooked; the inside should be piping hot!

Spinach, celery, and beets
via Keck Medicine of USC
Heat can cause the nitrates of these veggies to turn toxic—and release carcinogenic properties—when they're heated up a second time. So it's best to take these foods go out of whatever dish you're reheating.

via Health Foods
In general, mushrooms, should be eaten and finished right after preparation. Proteins can deteriorate as soon as you cut them up, and that's bad news for your belly.

TILAPIA VIRUS ALERT: Experts Find New Strain of VIRUS IN TILAPIA, Warn Fish Farms To Be VIGILANT


The global tilapia industry, estimated at US $ 9.5 billion in 2015, is under a new threat with the emergence of the TiLV (tilapia lake virus). According to CGIAR Research Program on Fish Agri-food Systems (FISH), The tilapia lake virus (TiLV) is a newly emerging virus associated with significant mortalities in farmed tilapia. Since the first discovery of the virus in Israel in 2014, cases have been reported in Columbia, Ecuador, Egypt and Thailand. Now that screening tools are available and can be accessed by fish disease diagnostic/research labs, the number of reported TiLV cases is expected to rise. There has been no report of any human health-related issues linked to the consumption of affected tilapia from any of the affected countries since the emergence of TiLV. Looking at fish viruses overall, including TiLV, there is no evidence for a fish virus causing disease in humans. However, tilapia farmers around the world are advised to be vigilant and investigate on unusual cases and observations in their farms.
How would you know if a tilapia has TiLV?

Mass mortalities of farmed tilapia (20–90 percent) are an indicative sign of infection
with TiLV. Gross signs include dermal lesions and ulcers, ocular abnormalities, the opacity of the lens, loss of appetite, slow movement, gathering in the pond bottom and reduced schooling behavior.

If any of these signs are observed from the fish farms, owners and farmers need to report the incident to the nearest fisheries bureau for proper investigation and verification.

What are the risk factors?

According to experts, tilapia fish suffer from TiLV during the summer months. Different types of tilapia fish are affected. However, mullets and carps in polyculture systems do not die.
via New Vision
International food authorities take action

The Food and Agriculture Organization (FAO) of the United Nations issued a global warning against the threat of TiLV.

Tilapia producing countries need to be vigilant, and should follow aquatic animal-health code protocols of the World Organisation for Animal Health (OIE) when trading tilapia. They should initiate an active surveillance program to determine the presence or absence of TiLV, the geographic extent of the infection and identify risk factors that may help contain it.

Countries are encouraged also to launch public information campaigns to advise aquaculturists - many of them smallholders - of TiLV's clinical signs and the economic and social risks it poses and the need to flag large-scale mortalities to biosecurity authorities.

Currently, actively TiLV surveillance is being conducted in China, India, Indonesia and it is planned to start in the Philippines. In Israel, an epidemiological retrospective survey is expected to determine factors influencing low survival rates and overall mortalities including relative importance of TiLV. In addition, a private company is currently working on the development of live attenuated vaccine for TiLV.

It is not currently known whether the disease can be transmitted via frozen tilapia products, but "it is likely that TiLV may have a wider distribution than is known today and its threat to tilapia farming at the global level is significant," Global Information and Early Warnings System said in its alert.

Thursday, June 29, 2017

MUST WATCH: Take A Peek At How Pringles, Frito Lays Make Your Favorite Bag of POTATO CHIPS – THIS WILL MAKE YOU CRAVE!


Ever wonder how potato chips are made? A bag of potato chips, arguably, is one of the most favorite guilt-food cravings. People consume it when they are traveling, watching a movie, partying with friends or just when they feel like eating one. But, did it ever occur to you how potato chips came into existence and how they are made?

According to a popular legend, the potato chip was invented in 1853 by a chef named George Crum at a restaurant called Moon's Lake House in Saratoga Spring, New York. Angered when a customer, some sources say it was none other than Cornelius Vanderbilt, returned his French fried potatoes to the kitchen for being too thick, Crum sarcastically shaved them paper thin and sent the plate back out. The customer, whoever he was, and others around him, loved the thin potatoes. Crum soon opened his own restaurant across the lake and his policy of not taking reservations did not keep the customers from standing in line to taste his potato chips.

via The New York Times
Since then, several families started preparing their own recipes of homemade potato chips and sold it to the market. However, shelf life was quick. Later, innovations in food productions paved the way for mass production of potato chips. Today, we have big brands like Pringles and Frito Lays.

Here’s a fascinating video that shows you how potato chips are made.

The Manufacturing Process

According to, here is the step-by-step process of how large manufacturers make potato chips:

When the potatoes arrive at the plant, they are examined and tasted for quality. A half dozen or so buckets are randomly filled. Some are punched with holes in their cores so that they can be tracked through the cooking process. The potatoes are examined for green edges and blemishes. The pile of defective potatoes is weighed; if the weight exceeds a company's preset allowance, the entire truckload can be rejected.

The potatoes move along a conveyer belt to the various stages of manufacturing. The conveyor belts are powered by gentle vibrations to keep breakage to a minimum.

Destoning and peeling

The potatoes are loaded into a vertical helical screw conveyor which allows stones to fall to the bottom and pushes the potatoes up to a conveyer belt to the automatic peeling machine. After they have been peeled, the potatoes are washed with cold water.


The potatoes pass through a revolving impaler/presser that cuts them into paper-thin slices, between 0.066-0.072 in (1.7-1.85 mm) in thickness. Straight blades produce regular chips while rippled blades produce ridged potato chips.
The slices fall into a second cold-water wash that removes the starch released when the potatoes are cut. Some manufacturers, who market their chips as natural, do not wash the starch off the potatoes.

Color treatment

If the potatoes need to be chemically treated to enhance their color, it is done at this stage. The potato slices are immersed in a solution that has been adjusted for pH, hardness, and mineral content.

Frying and salting

The slices pass under air jets that remove excess water as they flow into 40-75 ft (12.2-23 m) troughs filled with oil. The oil temperature is kept at 350-375°F (176.6-190.5°C). Paddles gently push the slices along. As the slices tumble, salt is sprinkled from receptacles positioned above the trough at the rate of about 1.75 lb (0.79 kg) of salt to each 100 lb (45.4 kg) of chips.

Potato chips that are to be flavored pass through a drum filled with the desired powdered seasonings.

Cooling and sorting

At the end of the trough, a wire mesh belt pulls out the hot chips. As the chips move along the mesh conveyor belt, excess oil is drained off and the chips begin to cool. They then move under an optical sorter that picks out any burnt slices and removes them with puffs of air.


The chips are conveyed to a packaging machine with a scale. As the pre-set weight of chips is measured, a metal detector checks the chips once more for any foreign matter such as metal pieces that could have come with the potatoes or been picked up in the frying process.

The bags flow down from a roll. A central processing unit (CPU) code on the bag tells the machine how many chips should be released into the bag. As the bag forms, (heat seals the top of the filled bag and seals the bottom of the next bag simultaneously) gates open and allow the proper amount of chips to fall into the bag.
via Ben E. Keith
via The Fairfield Mirror
The filling process must be accomplished without letting an overabundance of air into the bag, while also preventing the chips from breaking. Many manufacturers use nitrogen to fill the space in the bags. The sealed bags are conveyed to a collator and hand-packed into cartons.

Some companies pack potato chips in cans of various sizes. The chips flow down a chute into the cans. Workers weigh each can, make any necessary adjustments, and attach a top to the can.

H/T: Made How

18 Reasons WHY You SHOULD EAT OKRA Regularly: We Did Not Know #3 and #13 Until Now – Check Out Easy Okra Recipes Here


Are you familiar with okra? These green, finger-like vegetables are popular in tropical countries. It has a slimy, glue-like texture to it that most people do not readily like. However, okra is packed with antioxidants, fiber, minerals and is a good source of alkaline. No wonder health experts are recommending this vegetable to cancer patients and diabetics.

Okra (also known as gumbo), ladies’ finger, is a tall-growing, warm-season, annual vegetable from the same family as hollyhock, rose of Sharon and hibiscus. The immature pods are used for soups, canning, and stews or as a fried or boiled vegetable. The hibiscus-like flowers and upright plant (3 to 6 feet or more in height) have ornamental value for backyard gardens.
via Health Awareness For All
Reasons why you need to eat okra

#1 Lowers cholesterol: it lowers the cholesterol levels because it’s rich in soluble fiber Pectin. The Pectin lowers the bad cholesterol and prevents atherosclerosis.

#2 Skin detoxifier: it cleans our skin from wastes and repairs our tissue. It prevents skin pigmentation, reduces acne, and prevents psoriasis and other conditions.

#3 Hair: brings your hair to life; it acts as hair conditioner, it moisturizes your scalp while preventing dandruff. Your hair will look shiny and fresh.

#4 Detoxification: yet another benefit from the fibers; they bind cholesterol and bile acid and eject toxins.

#5 Immunity: boosts your immune system with the help of the antioxidants and vitamin C and other essential minerals like calcium, manganese, magnesium, and iron. These help your body fight against free radicals.

#6 Respiratory problems: the leaves and flowers of okra are used in treating pneumonia, bronchitis and common cold and flu.

#7 Constipation: the fibers in the okra facilitate proper absorption of water, lubricates the large intestines and ensure bowel movements. The works as a natural laxative.

#8 Sun strokes: if you suffer from sun strokes you can eat okra to relieve weakness and exhaustion from the heat.

#9 Colon cancer: the fibers in the okra reduce the risk for colon and rectal cancer. They clean our intestines tract, while the antioxidants eliminate the free radicals.

#10 Obesity: okra has almost no calories, while the fibers make you feel full. Plus, it is rich with nutrients.

#11 Fibers: rich in fibers, which improves digestion and heals the bowels. It helps us easily dispose of toxins in the intestines.

#12 Diabetes: helps reduce blood sugar levels. It stabilizes blood sugar by regulating the rate at which sugar is absorbed.

#13 Pregnancy: okra is rich in folates, which helps in fetal development. It prevents miscarriage and defects in the fetal neural tube.

#14 Bones: strengthens your bones and prevents osteoporosis because it’s rich in vitamin K and folates, which makes the bones denser.

#15 Asthma: rich in antioxidants and vitamin C and has anti-inflammatory properties. All of that prevents the development of asthma and asthma attacks.

#16 Proteins: okra seeds are rich in proteins, which is perfect for both vegetarians and non-vegetarians. They are also rich in oils, amino acids like cysteine, tryptophan, and other.

#17 Blood network: support your blood capillaries by eating plenty of flavonoid and vitamin C-rich fruits and vegetables, such as Okra.

#18 Probiotics: okra aids good bacteria to thrive in your intestines, which helps for a healthy intestinal tract.

Easy okra recipes

Okra and corn mash
via Pinterest

1/4 pound spicy smoked sausage, diced
1/2 cup chopped sweet onion
1/2 cup chopped green bell pepper
2 garlic cloves, minced
3 cups fresh corn kernels
1 cup sliced fresh okra
1 cup peeled, seeded, and diced tomato (1/2 lb.)
Salt and freshly ground pepper to taste

How to prepare:

Sauté sausage in a large skillet over medium-high heat 3 minutes or until browned. Add onion, bell pepper, and garlic, and sauté 5 minutes or until tender. Add corn, okra, and tomato; cook, stirring often, 10 minutes. Season with salt and pepper to taste.

Skillet Roasted Okra and Shrimp
via MyRecipes

1/2 pound fresh okra, halved lengthwise
3 tablespoons olive oil, divided
1 pt. grape tomatoes
1 pound peeled, large raw shrimp, deveined
1/2 teaspoon dried crushed red pepper
3 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley

How to prepare:

Saute okra in 1 Tbsp. hot olive oil in a large cast-iron skillet over medium-high heat 4 to 5 minutes or until lightly browned. Transfer okra to a large bowl. Add tomatoes and 1 Tbsp. oil to skillet; saute 3 minutes or until skins begin to burst. Transfer tomatoes to bowl with okra. Add shrimp and remaining 1 Tbsp. oil to skillet; sprinkle shrimp with red pepper. Saute 2 to 3 minutes or just until shrimp turn pink. Add garlic; saute 30 seconds. Stir in okra mixture, and sauté 1 to 2 minutes or until hot. Stir in salt, pepper, and parsley.

NEED TO KNOW: 10 Signs That There Are DEADLY PARASITES In Your Body - #2 and #3 Are So Common We Often Ignore This – How To Get Rid Off Parasites


Did you know that parasites could be living in your body right now? If you don’t get rid of them soon, these parasites will slowly take over your body systems and kill you slowly. Parasites are worse than virus and bacteria. Why? We have antibiotics and vaccines to ward off bacteria and virus when they enter the body. But we don’t have one kind of medicine to kill these deadly parasites.

At one point in our life, each one of us had a problem with parasites. Sadly, parasites live anywhere and we can get them from day-to-day habits like eating, taking a bath and drinking.
Where do parasites come from?

The truth is that parasites are part of our ecosystem. Meaning, these grim creatures are everywhere. Parasites can linger unseen in many places, but the most common reason for their infestation is poor hygienic practices. This can start and be spread through:
  • Poorly sanitized food and water
  • Poor personal hygiene
  • Foreign travel (food, water, and environment)
  • Pets (not properly dewormed on a regular basis)
  • Insects
  • Unsafe sexual intercourse
10 Signs that parasites are living inside you
  1. Fatigue, exhaustion, depression, or feeling of apathy frequently.
  2. Diarrhea. Parasites generally attack the lining of the intestines which leads to a variety of abdominal problems prevail in distressing regularity
  3. Skin problems: dry skin, eczema, rashes, hives, papular lesions, and sores.
  4. Mood and anxiety problems such as mood swings, nervousness, depression, forgetfulness, restlessness, and anxiety
  5. Sleep problems such as insomnia, teeth grinding during sleep, bedwetting and disturbed sleep.
  6. Weight and appetite problems like weight gain, long-standing obesity, loss of appetite or uncontrollable hunger and inability to gain or lose weight.
  7. Muscle and joint problems, including muscle pain, joint pain, muscle cramping, numbness of hands and/or feet, pain in the navel, heart pain and arthritic pain.
  8. Diagnosis of iron-deficiency anemia
  9. Reproductive problems, PMS, urinary tract infections, cysts and fibroids, menstrual problems, prostate problems and water retention.
  10. Irritable Bowel Syndrome. Irritable bowel syndrome one of the more common signs of parasites in the body. Intestinal parasites fix themselves to the walls of the intestines which leads to inflammation of the area.
via Health Awareness For All
How to get rid off parasites?

The key to removing parasites is to consume food and herbs that facilitate a hostile environment for them rather than a hospitable one.

Things to consider when removing parasites include raw garlic, red onion, coconut oil, pumpkin seeds, coconut kefir, fermented vegetables, apple cider vinegar, aloe vera, black walnut, cloves, barberry, goldenseal, Oregon grape root, pau d'arco, sangre de drago, oregano oil, wormwood, rosemary and thyme.

Also do your best to eliminate all sugar, grains, dairy, coffee, and alcohol for a period of at least 30 days to ensure that you are not feeding any parasites while you are consuming copious amounts of the different foods and herbs recommended.

This will give your body the most power to eliminate parasites; if you create the right intestinal ecology over a period of time, it will make it extremely difficult for you to ever become a host to parasites again.


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