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Garlic Relieves Cold Symptoms

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IF any spice has been touted as a panacea, it is garlic. Despite some mischievous overblown claims about garlic’s healing properties, it’s worth keeping in your anti-cold arsenaL Studies have found that garlic has antimicrobial, antiviral, antifungal and antiprotozoal properties. Fans of the stinking rose can top toast with olive oil and chopped raw garlic. Try soothing Garlic Tonic Soup at the first sign of a cold, or add lots of garlic to that other panacea, chicken soup. Skip supplements and go for fresh garlic ­it’s cheaper, tastier, safer and likely to be more effective. Safety tip: If you’re on anticoagulant drugs or are scheduled for surgery, talk to your doctor before consuming large amounts of garlic.

Garlic has been used for thousands of year to combat illnesse, of various types, So highly regarded is garlic as a natural treatment for viral and bacte­rial infections that it’s sometimes known as the “poor man’s penicillin”. It’s thought to not only boost the im­mune system but also to possess antivi­ral and antibacterial properties, Many garlic fans advocate eating raw garlic doves at the first sign of cold symptoms,” If you’re concerned about odour, there are garlic pills and powder available at most health food stores. Garlic may also playa role in cold prevention. Adding a little fresh garlic to food on a daily basis may help to fight off the cold vi­rus. A study published in the Ethiopian Medical Journal in 2006 showed that’ garlic displayed anti bacterial activity against several different types of bacte­ria.

Ginger’s warm, spicy kick makes it a favourite culinary spice throughout the world. Long appreciated as an aid to digestion, numerous studies have shown that it is effective against nau­sea. Ginger has also been shown to have antimicrobial and antiviral properties,

so consuming it while you’re sick may help knock out whatever is ailing you. Add minced fresh ginger root to soup, III or blend it into a Vitamin C-rich fruit smoothie. Feeling too low-energy to cook? Try prepared ginger tea bags, or nibble on a piece of crystallized ginger.

Safety tip: If you are on anticoagulant drugs or are scheduled for surgery, talk to your doctor or registered dietician be­fore consuming large amounts of ginger.

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What To Know About Your Menu

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MENU
When you attend an event, how inquisitive are you on the kind of food presented to you?
When you visit a restaurant and the menu list is made available, there are options for you to choose. You may be surprised that you place order on a meal you may regret after consumption.
Some meals may appear tantalizing, but may not give the real taste you desire.
It is better to go for regular food as rice, beans, moi moi, garri and soup instead of intercontinental ones.
In terms of proteinous food like fish, meat, oporo, isam, ngolo to mention but a few, they are familiar in our delicacy in our locality.
The Bayelsa Suya (meat) as it is called may look very attractive, but you must make up your mind to chew it and like it when it is deposited in the mouth. For some, it is the best but others, it may not be.
When it comes to food consumption, it is advisable to eat what you know as the one you do not know may lead you to frequent stooling.
Foods like ewedu and Amala, gbegiri, are best for some persons especially in the western part of Nigeria.
Any food we invent, we must know how to eat such food.
When you visit Lagos for instance, you will be served with bole and groundnut. In the south, Niger Delta, you have bole and roasted fish to be eaten with delicacy such as oil and pepper source.
Meal eaten in one region in one way may be consumed in another region in a different way.
Ikpakwukwa and dog meat may be pleasant to some persons but may not be for other persons.
Okpa is prepared and eaten by the easterners. It is normally cut into pieces so it can be eaten in bits. But if you do not know, you may eat it the wrong way.
When you are invited to a treaty, where you are not responsible for the bills, that does not mean that you should eat what will cause you harm after consumption.
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WEEKEND MENU

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Ntubiri is a local delicacy of the Ikwerre ethnic nationality, usually prepared with water yam extract. It is commonly patronised in the day as lunch or some time at night when heavy meal is not required Ntubiri is a great source of fiber, potassium, manganese, copper, and antioxidants. It is linked to various health benefits and may boost brain health, reduce inflammation, and improve blood sugar control.
To prepare a serving for a standard family, get a standard size water yam tuber, crayfish or fresh prown, oil, periwinkle (unprocessed), pepper, salt, onion, and seasoning cube if desired.
Thoroughly wash the yam, peel and grate.Wash your fresh or dry prown, cut the periwinkle, slice your onion, and mix the yam substance with the ground crown, pepper, salt, seasoning and set aside
Set your pot on your source of heat add a little red oil. When hot, put the sliced onion and the washed periwinkle and allow to boil in the oil. Put a little water and then gently put the yam mixture, cover and allow to cook for ten minutes.
The meal can be served with any chilled drink. Enjoy your weekend.

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Cowpea And Nutritional Benefits

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Cowpea contains flavonoids also called bioflavonoids which are mainly found in legumes, citrus fruits, red wine, apples etc. The antioxidants are very good for the body as it helps in the fight against cancer, reduce cancer risk and other health conditions such as stroke, heart diseases and asthma.
It also contains folate which helps in the body’s red blood cell production and in dead cells regeneration.
Helps Boost the Immune System
Adding cowpeas to your diet may help in boosting your immune system, for example, some of the antioxidants which can be found in kidney beans help to remove the free radicals in the body, thus making the immune system stronger.
Cowpea is an edible bean which is predominately cultivated and eaten in Africa and Asia, and in other parts of the world especially countries in the arid areas.
There are also various species of cowpea or beans present globally, and though they may be commonly referred to as beans, they have names specific to them, this includes Black-eyed peas which are popularly referred to as White or Brown beans, Adzuki beans, Sweet beans, Black Beans, Chickpeas, Kidney beans, Mung beans, Pigeon peas, Pinto beans, Bambara beans etc.
In some countries, beans have its own local names such as Chawli for Blackeye beans in India, Chori for Adzuki beans in India, Ewa for Blackeye beans in Nigeria and also Black Beans (popularly called Akidi), Pigeon peas (fio-fio).
Beans in most countries, especially in Africa is the primary protein food source and can be specially cooked by boiling either as white beans or porridge beans; in Brazil, the black beans are cooked and served with stew and the food delicacy is known as Feijoada.
Cowpea or beans can also be processed into various nutritional grades of products for diverse purposes while maintaining its nutritional value.
Beans can be grounded into flour known as beans flour which is used in the making of moi-moi (beans pudding), Akara (beanballs or cakes) and can be commercially used as a baking flour too.

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