1. Pumpkin seeds


    Subtly sweet and nutty with a malleable, chewy texture, the roasted seeds from inside your Halloween pumpkin are one of the most nutritious and flavorful seeds around. While pumpkin seeds are available year round, they are the freshest in the fall when pumpkins are in season.

    Pumpkin seeds, also known as pepitas, are flat, dark green seeds. Some are encased in a yellow-white husk, although some varieties of pumpkins produce seeds without shells. Like cantaloupe, cucumber, and squash, pumpkins and pumpkin seeds belong to the gourd or Cucurbitaceae family.

    Nutrients in Pumpkin Seeds

    0.25 cup (32.25 grams)
    Nutrient                   %Daily Value
    manganese                73.5%
    tryptophan                 53.1%
    magnesium               47.7%
    phosphorus               39.7%
    copper                      21.5%
    protein                      19.5%
    zinc                         16.8%
    iron                         15.7%
    Calories                  (180)10%


    This chart graphically details the %DV that a serving of Pumpkin seeds provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Pumpkin seeds can be found in the Food Rating System Chart. A link that takes you to the In-Depth Nutritional Profile for Pumpkin seeds, featuring information over 80 nutrients, can be found under the Food Rating System Chart. Continue reading

  2. Cucumbers



    Next to tomatoes, cabbage, and onions, cucumbers are the fourth most widely cultivated vegetable in the world. They are enjoyed on virtually all continents and you will find them being incorporated into all types of cuisine.

    Cucumbers are scientifically known as Cucumis sativus and belong to the same botanical family as melons (including watermelon and cantaloupe) and squashes (including summer squash, winter squash, zucchini and pumpkin). Commercial production of cucumbers is usually divided into two types. “Slicing cucumbers” are produced for fresh consumption. “Pickling cucumbers” are produced for eventual processing into pickles. Slicing cucumbers are usually larger and have thicker skins, while pickling cucumbers are usually smaller and have thinner skins.


    What’s New and Beneficial About Cucumbers
    • Researchers have long been familiar with the presence of unique polyphenols in plants called lignans, and these health-benefiting substances have been studied extensively in cruciferous vegetables (like broccoli or cabbage) and allium vegetables (like onion or garlic). Recent studies, however, have begun to pay more attention to the lignan content of other vegetables, including cucumbers. Cucumbers are now known to contain lariciresinol, pinoresinol, and secoisolariciresinol–three lignans that have a strong history of research in connection with reduced risk of cardiovascular disease as well as several cancer types, including breast, uterine, ovarian, and prostate cancers.


    • Fresh extracts from cucumbers have recently been show to have both antioxidant and anti-inflammatory properties. While research in this area must still be considered preliminary–since it’s only been conducted on animals in a lab setting–the findings are clear and consistent. Substances in fresh cucumber extracts help scavenge free radicals, help improve antioxidant status, inhibit the activity of pro-inflammatory enzymes like cyclo-oxygenase 2 (COX-2), and prevent overproduction of nitric oxide in situations where it could pose health risks. It’s highly likely that cucumber phytonutrients play a key role in providing these antioxidant and anti-inflammatory benefits, supporting health alongside of the conventional antioxidant nutrients–including vitamin C, beta-carotene, and manganese—of which cucumbers are an important source.
    • As a member of the Cucurbitaceae family of plants, cucumbers are a rich source of triterpene phytonutrients called cucurbitacins. Cucurbitacins A, B, C, D and E are all contained in fresh cucumber. They have been the subject of active and ongoing research to determine the extent and nature of their anti-cancer properties. Scientists have already determined that several different signaling pathways (for example, the JAK-STAT and MAPK pathways) required for cancer cell development and survival can be blocked by activity of cucurbitacins. We expect to see human studies that confirm the anti-cancer benefits of cucumbers in the everyday diet.


    This chart graphically details the %DV that a serving of Cucumbers provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Cucumbers can be found in the Food Rating System Chart. A link that takes you to the In-Depth Nutritional Profile for Cucumbers, featuring information over 80 nutrients, can be found under the Food Rating System Chart.


    Health Benefits

    Cucumbers have not received as much press as other vegetables in terms of health benefits, but this widely-cultivated food provides us with a unique combination of nutrients. At the top of the phytonutrient list for cucumbers are its cucurbitacins, lignans, and flavonoids. These three types of phytonutrients found in cucumbers provide us with valuable antioxidant, anti-inflammatory, and anti-cancer benefits. Specific phytonutrients provided by cucumbers include

    • apigenin
    • a luleolin
    • a quercetin
    • a kaempferol
    • pinoresinol
    • lariciresinol
    • secoisolariciresinol
    • cucurbitacin A
    • cucurbitacin B
    • cucurbitacin C
    • cucurbitacin D

    Details about the best-researched health benefits of cucumbers are provided in the paragraphs below.


    Antioxidant & Anti-Inflammatory Benefits

    Cucumbers are a valuable source of conventional antioxidant nutrients including vitamin C, beta-carotene, and manganese. In addition, cucumbers contain numerous flavonoid antioxidants, including quercetin, apigenin, luteolin, and kaempferol. In animal studies, fresh extracts from cucumber have been shown to provide specific antioxidant benefits, including increased scavenging of free radicals and increased overall antioxidant capacity. Fresh cucumber extracts have also been shown to reduce unwanted inflammation in animal studies. Cucumber accomplishes this task by inhibiting activity of pro-inflammatory enzymes like cyclo-oxygenase 2 (COX-2), and by preventing overproduction of nitric oxide in situations where it could increase the likelihood of excessive inflammation.

    Anti-Cancer Benefits

    Research on the anti-cancer benefits of cucumber is still in its preliminary stage and has been restricted thus far to lab and animal studies. Interestingly, however, many pharmaceutical companies are actively studying one group of compounds found in cucumber–called cucurbitacins–in the hope that their research may lead to development of new anti-cancer drugs. Cucurbitacins belong to a large family of phytonutrients called triterpenes. Cucurbitacins A, B, C, D and E have all been identified within fresh cucumber. Researchers have determined that several different signaling pathways (for example, the JAK-STAT and MAPK pathways) required for cancer cell development and cancer cell survival can be blocked by activity of cucurbitacins. Eventually, we expect to see human studies that confirm the anti-cancer benefits of cucumbers when consumed in a normal, everyday meal plan.

    A second group of cucumber phytonutrients known to provide anti-cancer benefits are its lignans. The lignans pinoresinol, lariciresinol, and secoisolariciresinol have all been identified within cucumber. Interestingly, the role of these plant lignans in cancer protection involves the role of bacteria in our digestive tract. When we consume plant lignans like those found in cucumber, bacteria in our digestive tract take hold of these lignans and convert them into enterolignans like enterodiol and enterolactone. Enterolignans have the ability to bind onto estrogen receptors and can have both pro-estrogenic and anti-estrogenic effects. Reduced risk of estrogen-related cancers, including cancers of the breast, ovary, uterus, and prostate has been associated with intake of dietary lignans from plant foods like cucumber.


    Even though long, dark green, smooth-skinned garden cucumbers are familiar vegetables in the produce sections of most groceries, cucumbers actually come in a wide variety of colors, sizes, shapes and textures. You’ll find white, yellow, and even orange-colored cucumbers, and they may be short, slightly oval, or even round in shape. Their skins can be smooth and thin, or thick and rough. In a technical sense, cucumbers are actually fruits, not vegetables. (Fruits are parts of flowering plants that come from the ovary.) But we’ve become accustomed to thinking and referring to cucumbers as vegetables.

    All cucumbers belong to the botanical plant family called Curcubitaceae. This broad family of plants includes melons and squashes. The cucumbers we’re most familiar with in the grocery store belong to the specific genus/species group, Cucumis sativus.

    While there are literally hundreds of different varieties of Cucumis sativus, virtually all can be divided into two basic types: slicing and pickling. Slicing cucumbers include all varieties that are cultivated for consumption in fresh form. In the United States, commonly planted varieties of slicing cucumber include Dasher, Conquistador, Slicemaster, Victory, Comet, Burpee Hybrid, and Sprint. These varieties tend to be fairly large in size and thick-skinned. Their size makes them easier for slicing, and their thick skin makes them easier to transport in whole food form without damage. (In many other countries, however, slicing cucumbers may be smaller in size and may be much more thinly skinned.)

    Pickling cucumbers include all varieties that are cultivated not for consumption in fresh form, but for processing into pickles. In the United States, commonly planted varieties of pickling cucumber include Royal, Calypso, Pioneer, Bounty, Regal, Duke, and Blitz. Some of these pickling varieties are black-spine types (in reference to the texture of their outer skin) and some are white-spine. While pickling cucumbers can always be eaten fresh, their smaller size and generally thinner skins make them easier to ferment and preserve/jar.

    Pickling is a process than can be used for many different foods. It’s not limited to cucumbers and or even to the vegetable food group. In general, the word “pickling” refers to a method of preventing food spoilage that involves soaking in a liquid and/or fermenting.

    While the language used to describe pickles can be very confusing, there are only two basic types of pickles: fermented and non-fermented. Fermenting is a process in which fresh foods (in this case cucumbers) are allowed to soak in a solution for an extended period of time that allows microorganisms to make changes in the food. Among these changes is a build-up of lactic acid that serves to protect the pickles from spoilage. When fermented in an appropriate solution, fresh foods like cucumbers can be transformed in a way that greatly increases their shelf life. Cucumbers are typically fermented in brine (water that’s been highly saturated in salt). In fact, the word “pickle” actually comes from the Dutch “pekel” meaning brine. Alongside of salt, pickling brines often contain other ingredients, including vinegar, dill seed, garlic, and lime (calcium hydroxide or calcium oxide). “Dill pickles” get their name from the addition of dill seed to the brine. “Kosher dills” are brined not only with dill, but also with garlic. (One important note in this regard: “kosher dills” are not necessarily pickled cucumbers that have been prepared according to kosher dietary laws. The word “kosher” in their name often refers to a general style of preparation in which a good bit of garlic has been used in the brining process. If you are seeking pickles that have been prepared according to kosher dietary laws, look for “certified kosher” on the label, not just “kosher” or “kosher-style.”)

    Fermented pickles are often called “brined pickles,” but here’s where confusion can set it. These two terms aren’t truly interchangeable since some brined pickles are “quick brined” and haven’t been given time for fermentation. When pickles are “quick brined,” the brining solution usually contains a significant amount of vinegar, and it’s this added vinegar that prevents the pickles from spoiling, not build up of lactic acid through the microbial fermentation process. Non-fermented pickles of all kinds – often referred to as “quick pickled” – rely on the addition of vinegar or another highly-acidic solution to prevent spoilage. “Quick pickling” with the use of vinegar can be accomplished in a matter of days. Pickling by fermentation usually takes a minimum of several weeks. If you would like to learn more about how pickled cucumbers compare in nutritional value to raw cucumbers, see this Q+A .

    While genetically engineered cucumbers do exist, genetic engineering is not responsible for the existence of seedless varieties of cucumbers. Through a natural process called parthenogenesis, cucumber plants can fruit without pollen. In the absence of pollen, seeds do not develop in the fruit. While some people have a personal preference for seedless cucumbers, it’s worth remembering that cucumber seeds are rich source of cucumber nutrients that are sometimes absent in the pulp and skin.

    Sometimes you will hear the word “gherkin” being used to refer to cucumbers and pickles. This word can be used to describe a variety of cucumber that comes from the same plant species (Cucumis sativus) that is the source of most other cucumber varieties found in the grocery. But the term “gherkin” can also be used to describe a cucumber variety that comes from a different species of plant (Cucumis anguiria).


    Cucumber plants naturally thrive in both temperate and tropical environments, and generally require temperatures between 60-90°F/15-33°C. For this reason, they are native to many regions of the world. In evolutionary terms, the first cucumbers were likely to have originated in Western Asia (and perhaps more specifically in India) or parts of the Middle East. Cucumbers are mentioned in the legend of Gilgamesh–a Uruk king who lived around 2500 BC in what is now Iraq and Kuwait. It was approximately 3,300 years later when cucumber cultivation spread to parts of Europe, including France. And it was not until the time of the European colonists that cucumbers finally appeared in North America in the 1500’s.

    Today, the states of Florida and California are able to provide U.S. consumers with fresh cucumbers for most of the year (from March through November). Imported cucumbers from Mexico are commonly found in groceries during the winter months of December, January, and February. In California alone, about 6,600 acres are planted with slicing cucumber varieties and 4,400 with pickling cucumbers. Worldwide, China is by far the largest producer of cucumbers, and provides about two-thirds of the global supply. Iran, Turkey, Russia, Egypt, Spain, Mexico, the Ukraine, Japan, Indonesia, and the U.S. all participate in the world cucumber market, with an especially high number of exports coming from Iran, Mexico, and Spain. Annual production of cucumbers worldwide is approximately 84 billion pounds.

    How to Select and Store

    Since cucumbers can be very sensitive to heat, you’ll be on safer grounds if you choose those that are displayed in refrigerated cases in the market. They should be firm, rounded at their edges, and their color should be a bright medium to dark green. Avoid cucumbers that are yellow, puffy, have sunken water-soaked areas, or are wrinkled at their tips.

    We address the issue of seeds and skins in our “Healthiest Way of Preparing Cucumbers” section below. But during the selection process, you may find it helpful to know that thin-skinned cucumbers will generally have fewer seeds than those that are thick-skinned.

    While we always recommend purchase of certified organic foods, cucumbers are a food that may merit special consideration when you are deciding whether to purchase conventional versus organic. Cucumbers do not appear on the Environmental Working Group’s 2011 list of conventionally grown fruits and vegetables that are most contaminated with pesticide residues, but recent research studies suggest that conventionally grown cucumbers may be more susceptible to heavy metal contamination than other vegetables.

    Cucumbers should be stored in the refrigerator where they will keep for several days. If you do not use the entire cucumber during one meal, place it in a tightly sealed container so that it does not become dried out. For maximum quality, cucumber should be used within one or two days. Cucumbers should not be left out at room temperature for too long as this will cause them to wilt and become limp.

    Tips for Preparing and Cooking

    Tips for Preparing Cucumbers

    Two common questions about cucumbers involve consumption of their skin and their seeds. There are several facts you need to know before making your decision about consumption of cucumber skins and seeds. First, it is important to remember that the skins and seeds of cucumbers are both rich in nutrients. In fact, the nutrient richness of both plant parts is significantly higher than the flesh. For this reason, consumption of both skins and seeds is desirable from a nutritional standpoint. Both conventionally grown and organically grown cucumbers may have been waxed. However, the only waxes that can be used on organically grown cucumbers are non-synthetic waxes, and these waxes must be free of all chemical contaminants that are prohibited under organic regulations. Conventionally grown cucumbers may be waxed with synthetic waxes that contain unwanted chemical contaminants. For these reasons, we recommend leaving the skin of organically grown cucumbers intact regardless of whether the organically grown cucumber has been waxed. For conventionally grown cucumbers, we recommend removal of the waxed skin. For conventionally grown cucumbers that have not been waxed, we don’t have a good research basis for recommending either removal or non-removal of the skin. However, if you do decide to consume the skin of a non-waxed, conventionally grown cucumber, we recommend thorough washing of the whole cucumber under cool running water while gently scrubbing with a natural bristle brush.

    Some people have a personal preference for removal of cucumber seeds, and we respect this preference. The seeds can easily be removed from a cucumber if it’s cut lengthwise and the tip of a spoon is used to gently scoop out the seeds. Our general recommendation, however, is to keep and consume the seeds, since they are an unusually rich source of nutrients. Getting optimal nourishment from your cucumbers while minimizing your health risks will mean choosing organically grown cucumbers over conventionally grown varieties.


    Source: http://whfoods.org

  3. Avocado Nutrients

    Nutrient Dense and contains essential vitamins, minerals and phytonutrients:

    Eating nutrient dense foods is one of the healthiest ways to eat.  Nutrient density is a measure of the amount of nutrients a food contains in comparison to the number of calories. California Avocados are naturally nutrient dense containing the following key nutrients:



    Fresh. Natural. Wholesome.


    Here’s The Scoop on the Goodness of Fresh California Avocados


    California Avocados are a fresh, natural, wholesome part of a healthful diet.  They’re irresistibly rich in flavor and, avocados also provide vital nutrients and phytochemicals.  Diets rich in fruits and vegetables may reduce the risk of some types of cancer and other chronic diseases.

    There are 13 vitamins that the body absolutely needs: vitamins A, C, D, E, K and the B vitamins (thiamine, riboflavin, niacin, pantothenic acid, biotin, vitamin B-6, vitamin B-12 and folate). Avocados naturally contain many of these vitamins.

    • MONOUNSATURATED FATS (3g per serving) – Helps to lower blood cholesterol if used in place of saturated fats.
    • VITAMIN K (6.3 mcg/8% DV per serving) – Vitamin K is a fat-soluble vitamin that plays an important role in blood clotting. It is known as the clotting vitamin, because without it blood would not clot. Some studies indicate that it helps in maintaining strong bones in the elderly.
    • FOLATE (27 mcg/6% DV per serving) – Promotes healthy cell and tissue development.  This is especially important during periods of rapid cell division and growth such as infancy and pregnancy.  Folate is also essential for metabolism of homocysteine and helps maintain normal levels of this amino acid.

    • POTASSIUM (152 mg/4% DV per serving) – In the body, potassium is classified as an electrolyte.  Potassium is a very important mineral to the human body.  It has various roles in metabolism and body functions and is essential for the proper function of all cells, tissues, and organs:  It assists in the regulation of the acid-base balance; assists in protein synthesis from amino acids and in carbohydrate metabolism; and, it is necessary for the building of muscle and for normal body growth.
    • VITAMIN E (.590 mg/4% DV per serving) – A fat-soluble vitamin that acts as an antioxidant that protects the body tissue from damage caused by unstable substances called free radicals.  Free radicals can harm cells, tissues, and organs.  They are believed to play a role in certain conditions associated with aging.  Vitamin E is important in the formation of red blood cells and helps the body use vitamin K.  At lower levels, vitamin E may help protect the heart.  Vitamin E also plays a role in healthy skin and hair.
    • LUTEIN (81 mcg) – A carotenoid (a natural pigment) that may be associated with a lower risk of eye diseases. Lutein is an important antioxidant that may help your eyes stay healthy while maintaining the health of your skin. It provides nutritional support to your eyes and skin and has been linked to promoting healthy eyes through reducing the risk of macular degeneration, the leading cause of blindness in adults 65 years of age and older.

    • MAGNESIUM (9.0 mg/2% DV per serving) –An essential mineral for human nutrition.  Magnesium in the body serves several important functions:  Contraction and relaxation of muscles; Function of certain enzymes in the body; Production and transport of energy; and Production of Protein.


    • VITAMIN C (2.6 mg/4% DV per serving) –A water-soluble vitamin that is necessary for normal growth and development.  Vitamin C is one of many antioxidants.  Antioxidants are nutrients that block some of the damage caused by free radicals, which are by-products that result when our bodies transform food into energy. Vitamin C is required for the growth and repair of tissues in all parts of your body.  It is necessary to form collagen, an important protein used to make skin, scar tissue, tendons, ligaments, and blood vessels.
    • VITAMIN B6 (0.086 mg/4% DV per serving) –A water-soluble vitamin.  Water-soluble vitamins dissolve in water.  The body cannot store them.  That means you need a continuous supply of such vitamins in your diet.  Vitamin B6 helps the immune system produce antibodies.  Antibodies are needed to fight many diseases.  Vitamin B6 helps maintain normal nerve function and form red blood cells.  The body uses it to help break down proteins.  The more protein you eat, the more vitamin B6 you need.


    Avocados are included in dietary programs from some of the world’s leading nutrition organizations:
    • USDA’s Dietary Guidelines for Americans, 2010
    • USDA’s MyPlate program
    • Produce for Better Health Foundation Fruits & Veggies—More Matters® Program
    • American Diabetes Association’s Diabetes Food Pyramid
    • UCLA Center for Human Nutrition’s California Cuisine Food Pyramid
    • Oldways Preservation & Exchange Trust’s Mediterranean, Vegetarian and Latin American Diet Pyramids and Med Mark Program
    • The DASH (Dietary Approaches to Stop Hypertension) Diet Eating Plan



    Source: http://www.avocado.org/avocado-nutrients/

  4. Does crossing your legs cause varicose veins?


    Look around any café or park and you’ll see people crossing their legs. Most women do it without even thinking about it but does crossing your legs cause varicose veins?

    Good blood circulation depends on our leg muscles squeezing oxygen-deficient blood through our veins. Those veins then funnel the blood back up to our hearts for a re-charge.

    By crossing our legs, are we interrupting that circulation? Does squashing the muscles and crimping the blood flow invite varicose veins?

    Varicose veins

    In a healthy vein, tiny valves propel blood one way — toward the heart. But in a varicose vein, valves and vein walls weaken. Blood flow becomes congested and the weakened vein walls become knobbly and discoloured.

    Worse still, the poor circulation sets off a host of other problems — inflammation, eczema and ultimately, leg ulcers. If you have varicose veins they can be painful and debilitating.

    Leila travelled to New York to visit the Vein Treatment Center and meet one of the foremost experts in the world on veins and how to treat them, Dr Luis Navarro.

    Dr Navarro is a surgeon turned vein specialist. He says the single biggest contributing factor in varicose veins is genetics.

    “You get varicose veins because usually you are born with a congenital predisposition to varicose veins,” he says.

    Rachel has put up with unsightly veins for years and has come to see Dr Navarro.

    “When I turned 50 I decided that I had enough of hiding my legs,” she says. “And also, in summer, when I put on a bathing suit and went to swim, some little children came up to me and asked me why I had purple legs.”

    Just how badly damaged are Rachel’s veins? Dr Navarro examines her legs and sees a lot of spider veins and feeder veins or articular veins. With a Doppler device, Dr Navarro looks for problems in deeper veins.

    In sixty percent of cases, these visible surface spider veins are associated with more serious varicose veins. Rachel’s in luck, though, and there’s no deeper problem. Dr Navarro can get rid of her spider veins with a new technique called “schlerotherapy”.

    Injections cause the diseased veins to collapse, then shrink and die. Previously, it took surgery to strip them out.

    Rachel was a whole lot luckier than Melbournian, Mark Quinn.

    “It’s like getting 240 volts every so often — just a bolt of it going through my leg,” says Mark of his varicose veins. “It’s quite excruciating. Five years ago the original area was small.”

    But inflammation set in, followed by varicose eczema and then has leg ulcers. Constant, excruciating agony.

    “It just got more and more painful. Year after year. The last couple of years have just been unbearable,” says Mark.

    As bad as Mark’s leg is, new therapies are offering hope.

    “Once varicose veins start, they won’t regress. You can be sure that they will get progressively bigger and bigger and eventually have the risk of causing complications,” says vascular surgeon, Professor Ken Myers.

    Professor Myers has specialised in vein disease for 25 years. He’ll be using a new treatment on Mark — endovenus laser therapy.

    “The first part of the procedure is to mark out the great saphenous vein, which is the one we’re treating today,” explains Professor Myers.

    Mark’s diseased vein is located using an ultrasound. Once it’s marked out, anaesthetic paste is administered to deaden the pain.

    Through a tiny nick in the skin, Professor Myers will insert a tiny laser into the damaged vein.

    “We’ve encountered a little difficulty getting around a tortuous part of the vein, so I’m just changing over to another wire which is more slippery than the one we’re using,” says Professor Myers.

    Once in position, the laser is switched on for sixty seconds.

    “Basically, and I hope this is not off-putting, it boils the blood in the vicinity of the laser tip,” says Professor Myers. “That in turn will cause damage to the lining of the vein.”

    The “cooked” vein eventually shrivels and dies. Mark’s blood will now begin to find other, less damaged veins to make its way to his heart, so his leg can begin to heal.

    Just two and a half weeks later, Mark’s got a spring back in his step. He reckons 75 percent of his pain has gone.

    “It’s a new lease on life. To be honest, I was a grumpy old bastard. I was just in agony the whole time. And virtually, since the procedure, I’m like Peter Pan — the little boy who hasn’t grown up! Just getting out there and doing things.”

    “There’s no swelling and the inflammation’s gone down considerably,” smiles Mark. “All of the area where it’s red on my leg used to be on fire. That was a lot of the pain I had and that’s gone.”

    Mark’s life has changed for the better, thanks to endovenus laser therapy.

    The big question remains — does crossing your legs cause varicose veins?

    Not according to Professor Myers. “There’s no evidence at all that crossing your legs will either cause varicose veins or make varicose veins worse once they start to develop,” he says. “Cross your legs with impunity — it’s not going to cause varicose veins.”

    Why veins become diseased is still a bit of a medical mystery, with Professor Myers saying that it’s not known why some people develop varicose veins and not others, and why varicose veins might develop in one leg but not the other.

    If you have varicose veins, here are the experts’ top three tips for slowing their development:

    1. Wear support stockings as often as you can during the day. They help push blood up towards the heart, preventing deterioration of weakened veins.

    2. Put your feet up when you can; let gravity do some of the work.

    3. Get plenty of exercise. It will keep your weight down and improve your muscle tone and circulation.

    If you do have a history of varicose veins, you should take care to keep active and not become overweight and you’ll have a better chance of keeping those veins at bay.

    Fast facts

    Women usually suffer worse varicose veins than men because they have babies. It’s not the pressure of carrying the baby that’s the problem; it’s the female hormones that make smooth muscles in veins relax, soften, and weaken.



    Source: http://health.ninemsn.com.au

  5. Health tips: Please Teach Children about the dangers of soft candy


    Posted by Rishika, August 16, 2012



    Please Teach Children about the dangers of soft candy
    They contains b and so many additive

    ( Gelatin, from the Latin “gelatus,” is produced by boiling skin, bones, and connective tissue of animals. The resulting product is collagen, a protein present in animal and human connective tissue. Because gelatin is made from those animal parts suspect of harboring dangerous prions, consumers should be aware of products that contain this item. )

Live & Die for Buddhism


Maha Ghosananda

Maha Ghosananda

Supreme Patriarch of Cambodian Buddhism (5/23/1913 - 3/12/07). Forever in my heart...

Problems we face today

jendhamuni pink scarfnature

Of the many problems we face today, some are natural calamities and must be accepted and faced with equanimity. Others, however, are of our own making, created by misunderstanding, and can be corrected...

Major Differences

Major Differences in Buddhism

Major Differences in Buddhism: There is no almighty God in Buddhism. There is no one to hand out rewards or punishments on a supposedly Judgement Day ...read more

My Reflection

My Reflection

This site is a tribute to Buddhism. Buddhism has given me a tremendous inspiration to be who and where I am today. Although I came to America at a very young age, however, I never once forget who I am and where I came from. One thing I know for sure is I was born as a Buddhist, live as a Buddhist and will leave this earth as a Buddhist. I do not believe in superstition. I only believe in karma.

A Handful of Leaves

A Handful of Leaves

Tipitaka: The pali canon (Readings in Theravada Buddhism). A vast body of literature in English translation the texts add up to several thousand printed pages. Most -- but not all -- of the Canon has already been published in English over the years. Although only a small fraction of these texts are available here at Access to Insight, this collection can nonetheless be a very good place to start.

Just the way it is

1. Accept everything just the way it is.
2. Do not seek pleasure for its own sake.
3. Do not, under any circumstances, depend on a partial feeling.
4. Think lightly of yourself and deeply of the world.
5. Be detached from desire your whole life long.
6. Do not regret what you have done.
7. Never be jealous.
8. Never let yourself be saddened by a separation.
9. Resentment and complaint are appropriate neither for oneself nor... read more