ss_blog_claim=87d912d47e189099ba8e6a359c2c2486 Lilyruths "This and that friendly cottage": Seven Foods for a Flawless Complexion

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August 22, 2007

Seven Foods for a Flawless Complexion




Let’s face it: Aging is a fact of life. While you can always try harsh chemical peels and a host of costly – and risky – plastic surgeries to revitalize your skin, look no farther than your local market to find effective, natural ways to achieve a flawless complexion. Here are just a few of the best foods the Chinese associate with spotless, radiant skin:Mulberry Fruit (Chinese name: Sang Shen Zi). These fruits of the mulberry tree contain beneficial antioxidants, help overcome weakness, and brighten a withered-looking complexion. They also are beneficial for clearing dark spots from the face.Ginkgo Nut (Chinese name: Bai Gou).The health benefits of ginkgo leaf extract have been widely discovered in the West. Much modern research indicates that the antioxidant plant chemicals in ginkgo benefit blood flow and might even slow memory loss. Not many are aware that in Chinese medicine, the nut of the ginkgo tree is more often used medicinally. Ginkgo nut is used herbally, but the whole nuts themselves, often roasted, are a traditional Chinese food that nourishes lung energy and calm wheezing. The best way to use ginkgo to clear the complexion is topical application.Winter Melon (Chinese name: Dong Gua). This gourd vegetable and its seeds are very popular in China, especially as a soup. It benefits the heart, detoxifies the body and beautifies the skin. Whether eaten as a food or taken in herb form, winter melon can improve a variety of complexion problems.
Nutrition & Herbs
It’s All in the Preparation
If you’re anything like the roughly 70 percent of Americans who are not meeting their recommended fruit and veggie goals, you aren’t reaping all the benefits these miracle foods have to offer. According to the United States Food and Drug Administration (FDA), the nutrients in fruits and vegetables are, for the most part, kept intact during canning or freezing, meaning that fresh, frozen or canned versions of the same food have relatively equal nutrient profiles.An analysis of canned, fresh, and frozen fruits and vegetables, conducted in 1995 by the University of Illinois Department of Food Science and Human Nutrition, confirmed encouraging findings about canned foods, including the following:• Fiber content is as high in canned products as in their fresh counterparts. • Folate (folic acid, an essential B vitamin), vitamin C, vitamin A, potassium, thiamin and carotenoids all hold up well during canning. In some cases (pumpkins, for example), vitamin A levels are actually higher in the canned versus fresh product. Some analyses also show that the nutrient value of lycopene is increased when consumed after it is heated or canned. • The nutrient value of meats and other proteins also are unaltered by the canning process. • The canning process actually may increase calcium levels in fish as compared to the freshly cooked variety.What it really boils down to is that while raw is ideal, canned and frozen vegetables still provide the fiber and other nutrients that make vegetables good for you in the first place. For anyone on-the-go, particularly busy parents trying to ensure their children eat right, that's comforting news. Just remember, it's all in the preparation.

1 comment:

Vivenne said...

I am a vegetarian so I know about eating food especially vegetables without boiling out all the vitamins. Yes its all in the preparation, I wish more people would eat vegatables. Good article.