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photo credit: vieux bandit

Ginger seems to have originated in China because the Chinese were using it to favour food as far back as the sixth century BC. It appeared in the Mediterranean basin some time before 1 AD when it was extensively traded by Arab merchants. Ginger arrived in Europe when it was transported from the middle east by Crusaders. The Spanish were responsible for introducing Ginger to the New World in the 1500s.

The spice has been used extensively across history in folk medicine, particularly to help with indigestion, flatulence, and colds and flu.

Modern research has been looking into some of these claims and results are surprising. Firstly it has anti-cancer properties as it contains a substance called beta ionone. A little-known benefit is that it counters motion sickness and nausea, and can block pain because Ginger contains hormone like chemicals known as pro-inflammatory prostaglandins.

One way of tackling motion sickness and nausea is by either sipping flat Ginger ale, or sucking pieces of crystallised ginger. If you’re one of those people who finds that Ginger irritates your mouth, remember Ginger is also available in capsule form.

One cause of migraines is the thinking that migraines may be caused by inflammation in blood vessels in the brain. There is at least one study out there that would suggest that taking Ginger when you first experience the symptoms of a migraine can be beneficial.

Studies have also shown that people with rheumatoid arthritis may experience less pain and swelling if they take powdered ginger daily.

Tags: anti-cancer properties, colds and flu, flatulence, indigestion, migraines, motion sickness, nausea, cancer, arthritis, powdered ginger, folk medicine



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Which is better butter or margarine? Margarine of course. Without hesitation this is the answer that most people will give because of publicity over the last 10 to 20 years of margarine containing less saturated fat.

Yet public opinion is swinging back towards butter. Why? Because many nutritionists and dieticians are now telling us that butter is better for you. So who do you believe?

Are you on the side of nature, and say butter is better because it’s natural? Or are you on the side of less cholesterol and say margarine is better because it contains about half as much saturating fat?

What is the truth? Butter is high in saturated fats, which of course means an increased risk of heart disease. Butter is a good source of vitamins A and D.

Margarines are made from hydrogenated oils and can contain trans-fatty acids which lower good cholesterol levels, and increase bad cholesterol levels. Margarine can contain as much as three quarters less fat in some cases than butter. An increased asthma risk in children may be linked to polyunsaturates in margarine. Margarines can increase free radicals in your body.

A recent United States Department of agriculture study where a number of men and women that ate controlled amounts of butter or margarine over a period of several months, showed the subjects that ate margarine significantly improved their cholesterol levels against those subjects who ate butter.

Are you beginning to get confused? I certainly am. On one hand butter is bad for you because it’s higher in saturated fat, and on the other margarine is bad for you because it can lower your good cholesterol levels and raise your free radicals.

To answer the question is butter better than margarine requires a bit more research into how margarine is actually made. To make margarine liquid oils are converted into a solid spread by a process which is called hydrogenation. This hardens the oils and changes their chemical structure.

We all know that butter contains mono or polyunsaturated oils. However some of these oils when processed transform into trans-fatty acids which I have already stated raise cholesterol and the risk of heart disease. Usually the margarine itself states on the label that contains trans-fats or hydrogenated fats. These are the margarines to avoid, instead choose margarines that are made from rape seed, sunflower, olive, and corn oils.

Also beginning to appear in the market are margarines with added plant sterols that reduce blood cholesterol. Because these compounds are similar to cholesterol, they compete with the bad cholesterol for absorption into the bloodstream during digestion, in effect blocking the bad cholesterol, more of which passes out through the body.

Some margarines are actually fortified with vitamins in A, D and E., However margarines also contain colourings and some other additives. One of the more common colourings is beta-carotene to give margarine a nice golden colour.

Butter and margarines are both high in calories.

Still confused? I still haven’t answered your question have I?

Okay here’s where the rubber hits the road. Butter tastes better in most cases than margarine, however some margarines are better for you than others.

The answer actually is that margarine is healthier for you than butter provided you use the low fat spreads, the very low fat spreads, and the low fat spreads with plant stanols. Why? Because these margarines have optimal cholesterol lowering benefits, and contain 50 to 60% water.

So now you know.


Tags: Nutrition, cholesterol, vitamins, heart disease, calories, beta-carotene, good cholesterol levels, trans fatty acids, butter or margarine, bad cholesterol, saturated fats, margarines, hydrogenated oils, risk of heart disease



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For hundreds of years across many cultures strawberries have been claimed to have medicinal properties. In Chinese cultures strawberries are claimed to be a good cure for a hangover. They are claimed to help get rid of bad breath and whiten teeth.

There are also claims that strawberries may help joint, kidney, and liver ailments. Surprisingly it may be true. Strawberries have been found to contain an aspirin type compound called salicylate, which may explain the claims made by sufferers of these ailments after eating strawberries.

Unfortunately some people may also be allergic to strawberries as they contain a common allergen.

Naturally strawberries are an excellent source of vitamin C. folate and potassium. They also contain anti-cancer bioflavonoids, and their seeds provide an insoluble fibre which helps with constipation.

Strawberries are also a good source of pectin and other soluble fibres which help to lower cholesterol.

You can keep strawberries in the fridge for a few days, but as you’re probably aware once washed they need to be eaten fairly quickly or they will develop mould. If you want to help your children be a little healthier, just pop a few strawberries into their lunchbox. They make a great healthy treat.


Tags: cholesterol, cancer, hangover, Health, Eating, liver ailments, insoluble fibre, chinese cultures, cure for a hangover, whiten teeth, lower cholesterol, common allergen, salicylate, bioflavonoids, pectin, folate, strawberries, bad breath, fibres, vitamin c



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