“4 Treasures of Food”


image001 Fibres of orange or grapefruit peels

We waste a tremendous amount of food, about 20 pounds per person per month. The Worldwatch Institute, an environmental research group based in Washington, D.C., calculates that we waste even more food during the holiday season, three times as much during festive season than at other times of the year. I have read that, the food wasted annually in the United States is enough to satisfy the hunger of approximately 1 billion malnourished people worldwide.

When eating certain food, there are certain parts which seemingly are useless and should be thrown away. In reality, their nutritional value could be higher than the food itself. Check if you have unknowingly wasted these.

When eating oranges or grapefruits, after removing the peel, do not remove all the fibres that cover the fruits. In fact, the fibres contained a vitamin which helps to maintain the elasticity and density of the artery wall, which in turn reduces the danger of bleeding especially in the fine arteries. Hypertension patients usually have problem of brain hemorrhage while diabetic patients have retina hemorrhage. For people with tendency to bleed, especially elderly people with tendency of artery hardening, eating fibres of oranges and Grapefruit peels is particularly helpful.



image001 Chili Pepper Leaves

Chili pepper leaves contains complete range of amino acid almost 4 times compared to chili peppers. It also contains more than double what chili peppers have of which are anti-cancerous substance. On top of that, chili pepper leaves are rich in calcium, beta carotene, various vitamins and other nutrients. Eating a suitable quantity of chili pepper leaves enhances secretion of digestive juices, improves appetite and are good for indigestion, gastric and stomach discomfort. Regular intake of chili pepper leaves also help in warming body, strengthen liver, improve eyesight, reduce weight and improve beauty. Chili Pepper leaves is tasty and can either be cooked alone, frying with meat or making soup.

 image001 Pork Bones

The nutritional value of bones are higher than that of the meat. Comparing the nutritional values of Pork bones and pork, the bones contain far more protein, iron, sodium and calories than meat. Bones contain 23% more protein than milk powder, 61% more than beef, three times as much as pork and more than double that of eggs. It has abundance of essential minerals that humans require, like vitamins A, B1 and B2 that are useful for slowing aging. The best part is, when boiled in soup, these nutrients become more readily absorbed by human body than plant-based food.



image001 Fish Eyes

Fish eyes, especially mackerel family, contains rich quantity of  DHA and EPA which are very rare unsaturated fatty acid. The most beneficial property of these natural substances is their ability to stimulate human brain cells, improve memory and thinking power, and also very helpful in preventing memory decline, high cholesterol and hypertension diseases. The common notion suggested is that eating certain animal parts would strengthen similar body parts of ours, and this has been proven correct by clinical experiments where Fish eyes are concerned: they can help to reduce the deterioration of eyesight.

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