अलसी से सेक्स समस्याओं का उपचार

प्राकृतिक जड़ी बूटियों का शरीर को स्वस्थ रखने और तमाम गंभीर बीमारियों से बचाने में महत्वपूर्ण योगदान है। आज के समय में प्राकृतिक जड़ी बूटियों का बहुत महत्व है क्योंकि इनका इफेक्ट बहुत प्रभावशाली होता है और इनका कोई साइड इफेक्ट भी नहीं होता। अलसी एक ऐसी ही जड़ी बूटी है जो कि ओमेगा 3 फैटी एसिड  का महत्वपूर्ण स्रोत है। यह तो आप जानते ही हैं कि शरीर को चुस्त-दुरूस्त रखने में ओमेगा 3 फैटी एसिड का बहुत बड़ा योगदान है। लेकिन क्या आप जानते हैं अलसी यानी फ्लैक्सीड के जरिए तमाम तरह की सेक्स समस्याओं से निजात पाई जा सकती हैं। सवाल ये उठता है कि अलसी क्या है, अलसी का उपयोग कैसे किया जाता है और किस तरह अलसी से सेक्स समस्याओं का उपचार किया जा सकता है। आइए जानें अलसी से सेक्स समस्याओं के उपचार के बारे में कुछ और दिलचस्प बातें।

अलसी क्या है


अलसी एक जड़ी बूटी है जिसमें लिनोलेनिक नामक एसिड पाया जाता है जो कि ओमेगा 3 फैटी एसिड का महत्वपूर्ण स्रोत है। इतना ही नहीं अलसी एंटी ऑक्सीडेंट से भरपूर औषधी है जो कि व्‍यक्ति को प्रोटेस्ट कैंसर जैसी गंभीर बीमारियों से भी बचाती हैं।

अलसी का प्रयोग

• पुरूषों को आमतौर पर बढ़ती उम्र में प्रोटेस्ट कैंसर हो जाता है जो कि सेक्स समस्याओं का मुख्य कारक है। प्रोटेस्ट कैंसर से ब्लैडर कैंसर होने का खतरा बढ़ जाता है। अलसी के सेवन से ना सिर्फ सेक्स समस्याओं से बचा जा सकता है बल्कि कैंसर जैसी भयंकर बीमारियों से भी बचा जा सकता है।
• अलसी को चूर्ण, गोली के रूप में या फिर खाने के साथ मिक्स करके भी लिया जा सकता है। लेकिन अलसी का सेवन करने से पहले डॉक्टर्स से संपर्क करना और इसके सेवन के लिए सलाह लेना जरूरी है। खासतौर पर तब जब आप सेक्स समस्या‍ओं से निजात पाने के लिए इसका सेवन कर रहे हों।
• हालांकि अलसी एक प्राकृतिक तत्व है लेकिन हर गुणकारी चीज के कुछ फायदे होते हैं तो उसके नुकसान भी होते हैं। इसीलिए अलसी के प्रयोग से आपको कोई साइड इफेक्ट ना हो इसके लिए डॉक्टर से बात करना जरूरी हो जाता है।
• अलसी के सेवन से आप कुछ सेक्स समस्या्ओं जैसे जल्दी उत्तेजित होना या सेक्स के दौरान नर्वस होना, शारीरिक दुर्बलता होना, सेक्स में रूचि कम होना, बांझपन, बार-बार  गर्भपात होना, स्तनपान के दौरान दूध ना आना इत्यादि समस्याओं से रोजाना अलसी का सेवन करके निजात पा सकते हैं।

क्या कहते हैं शोध


हाल ही में आए शोध में भी इस बात को पुख्ता किया गया कि अलसी यानी फ्लैक्सीड से आप तमाम गंभीर सेक्स समस्याओं से भी निजात पा सकते हैं। शोधों के मुताबिक, यदि किसी को कोई सेक्स समस्या होती है तो उसका मुख्य कारण पेल्विक की कोशिकाओं में रक्त का ठीक तरह से संचार ना होना। लेकिन जब आप इस समस्या के दौरान अलसी का प्रयोग करते हैं तो आपकी रक्त वाहिनियां खुल जाती हैं और धीरे-धीरे रक्त वाहिनियों में रक्त का संचार भी बढ़ जाता है। इतना ही नहीं शोधों में यह भी बता सामने आई है कि जिन लोगों की सेक्स में रूचि नहीं होती उनकी उत्तेजना बढ़ाने में अलसी महत्वपूर्ण भूमिका निभाता है। दरअसल अलसी में कई गुणकारी तत्व मौजूद होते हैं इनमें से उत्तेजना बढ़ाने वाला एक तत्व एफरोडाइसियेक्स भी मौजूद होता है।

Green beans nutrition facts

Green beans nutrition facts

Tender, flexible green beans are delight of vegetarian lovers for their wholesome nutritional qualities. They are unripe or immature pods obtained from the bean plant belonging to common fabaceae family and known scientifically as Phaseolus vulgaris. 

Broadly, tender beans are classified depending on their growth habits as "bush beans" which stand erect without support and "Pole Beans" that need climb supports. The other varieties of unripe fruits of beans family include Shell beans, Pinto or mottled beans, White beans, Red or kidney beans, Black beans, Pink beans and Yellow wax beans. All most all the varieties are available year around across the world.

Fava or broad beans (Vicia faba) are large, flattened light green pods usually eaten shelled for their delicious beans. Lima beans (Phaseolus lunatus) are large, plump, pale green pods with kidney shaped seeds.

Health benefits of Green beans

• Fresh green beans are very low in calories (31 kcal per 100 g of raw beans) and contain no saturated fat; but are very good source of vitamins, minerals, and plant derived micronutrients.
  
• They are very rich source of dietary fiber (9% per100g RDA) which acts as bulk laxative that helps to protect the mucous membrane of the colon by decreasing its exposure time to toxic substances as well as by binding to cancer causing chemicals in the colon. Dietary fiber has also been shown to reduce blood cholesterol levels by decreasing re-absorption of cholesterol binding bile acids in the colon.
  
• Green beans contain excellent levels of vitamin A, and many health promoting flavonoid poly phenolic antioxidants such as lutein, zeaxanthin and ß-carotene in good amounts. These compounds help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease process.
  
• Zea-xanthin, an important dietary carotenoid in the beans, selectively absorbed into the retinal macula lutea in the eyes where it thought to provide antioxidant and protective UV light filtering functions. It is, therefore, green beans offer some protection in preventing age related macular disease (ARMD) in the elderly.
  
• They also contain good amounts of
  
  • Fresh snap beans are good source of folates. 100 g fresh beans provide 37 µg or 9% of folates. Folate along with vitamin B-12 is one of the essential components of DNA synthesis and cell division. Good folate diet when given during preconception periods and during pregnancy helps prevent from neural-tube defects in the offspring.
    
  vitamin-B6 (pyridoxine), thiamin (vitamin B-1), and vitamin-C. Consumption of foods rich in vitamin C helps body develop resistance against infectious agents and scavenge harmful oxygen free radicals.
  
• In addition, beans contain healthy amounts of minerals like iron, calcium, magnesium, manganese, and potassium, which are very essential for body metabolism. Manganese is a co-factor for the anti oxidant enzyme superoxide dismutase, which is a very powerful free radical scavenger. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure.
  

See the table below for in depth analysis of nutrients:

Green beans (Phaseolus vulgaris), Raw,
Nutritive value per 100 g.
(Source: USDA National Nutrient data base)

Principle	Nutrient Value	Percentage of RDA
Energy	31 Kcal	1.5%
Carbohydrates	7.13 g	5.5%
Protein	1.82 g	3%
Total Fat	0.34 g	1%
Cholesterol	0 mg	0%
Dietary Fiber	3.4 g	9%
Vitamins
Folates	37 µg	9%
Niacin	0.752 mg	5%
Pantothenic acid	0.094 mg	2%
Pyridoxine	0.074 mg	5.5%
Riboflavin	0.105 mg	8%
Thiamin	0.084 mg	7%
Vitamin A	690 IU	23%
Vitamin C	16.3 mg	27%
Vitamin K	14.4 µg	12%
Electrolytes
Sodium	6 mg	0.4%
Potassium	209 mg	5.5%
Minerals
Calcium	37 mg	3.7%
Iron	1.04 mg	13%
Magnesium	25 mg	6%
Manganese	0.214mg	9%
Phosphorus	38 mg	6%
Zinc	0.24 mg	2%
Phyto-nutrients
Carotene-ß	379 µg	--
Carotene-α	69 µg	--
Lutein-zeaxanthin	640 µg	--

Selection and storage

Raw fresh green beans, also called as snap beans or French beans, should be tender, long, stiff, but flexible and give snap sound when broken. Buy them from organic stores for their rich “beany” flavor.

Avoid limp or overly matured beans with tough skin.

To store, place them in a perforated plastic bag and keep inside the refrigerator set at high relative humidity. They keep well for up to a week.

Preparation and serving methods

Wash raw beans in cold water. Just before using, remove the strings and trim the ends.

Here are some serving tips:

• Green beans are most favored vegetable items in stir-fry, stews, grilled-salads, Steamed along with carrots, cauliflower, peas, tomato...etc.
  
• They mix well with cheese, nuts, mushroom, seafood, meat etc.
  
• In Asian region, they are used in curries, soups, stir-fry with rice (rice pilaf) etc.

Safety profile

Green beans contain oxalic acid, a naturally occurring substance found in some vegetables, which, may crystallize as oxalate stones in the urinary tract in some people. It is, therefore, people with known oxalate urinary tract stones are advised against eating vegetables belong to brassica and fabaceae family. Adequate intake of water is therefore advised to maintain normal urine output to minimize the stone risk.(Medical disclaimer).

See the table below for in depth analysis of nutrients:

Spinach (Spinacia oleracea), raw,

Nutritive value per 100 g.

(Source: USDA National Nutrient data base)

Principle	Nutrient Value	Percentage of RDA
Energy	23 Kcal	1%
Carbohydrates	3.63 g	3%
Protein	2.86 g	5%
Total Fat	0.39 g	1.5%
Cholesterol	0 mg	0%
Dietary Fiber	2.2 g	6%
Vitamins
Folates	194 mcg	48.5%
Niacin	0.724 mg	4.5%
Pantothenic acid	0.065 mg	1%
Pyridoxine	0.195 mg	15%
Riboflavin	0.189 mg	14.5%
Thiamin	0.078 mg	6.5%
Vitamin A	9377 IU	312%
Vitamin C	28.1 mg	47%
Vitamin E	2.03 mg	13.5%
Vitamin K	482.9 mcg	402%
Electrolytes
Sodium	79 mg	5%
Potassium	558 mg	12%
Minerals
Calcium	99 mg	10%
Copper	0.130 mg	14%
Iron	2.71 mg	34%
Magnesium	79 mg	20%
Manganese	0.897 mg	39%
Zinc	0.53 mg	5%
Phyto-nutrients
Carotene-ß	5626 mcg	--
Crypto-xanthin-ß	0 mcg	--
Lutein-zeaxanthin	12198 mcg	--

Selection and storage

Spinach is best available during winter months. In the markets buy fresh leaves featuring dark green color, vitality and crispiness. Avoid those with dull/sunken leaves, yellow discoloration and spots.

Once at home, wash leaves thoroughly in clean running water and they should be rinsed in salt water for about 30 minutes in order to remove dust, insecticide residues.

Although it can be stored inside the refrigerator for up to a week, fresh leaves should be eaten whenever possible to get maximum nutrients.

Preparation and serving methods

Wash leaves in cold water before use. Gently pat dry using tissue or soft cloth. Trim away tough stems. Raw leaves can be either chopped or as they are in variety of recipes.

Here are some serving tips:

Spinach rice with chickpeas and tofu. Photo courtesy: scottfeldstein	Palak paneer. Thorughly cooked spinch leaves mashed, sauteed and mixed with cheese cubes.

• Fresh spinach is eaten raw either in salad and veg burgers or as juice. Antioxidant properties may decrease significantly on steaming, frying and boiling for longer periods.
  
• Along with other vegetables, it is used in the preparation of noodles, pie, pasta, rice preparations, soups as well as in baby foods.
  
• In India and Pakistan, where it is popular as "palak", spinach features in variety of delicious cooking such as palak paneer (cheese cubes), aloo palak (with potato), fried rice, chicken and meat preparations.

Spinach nutrition facts*----Health benefits of Spinach

Wonderful green leafy vegetable spinach is often recognized as one of the functional food for its nutritional, antioxidants and anti-cancer constituents. Its tender, crispy, dark green leaves are favorite ingredients of chefs all around the planet. Botanically it belongs to the amaranthaceae family and its scientific name: Spinacia oleracea. 

Spinacia plant grows about 1 foot in height. It is best cultivated during cold seasons and is therefore available fresh during March through May and again from September till November months.

• Spinach is store house for many phyto-nutrients that have health promotional and disease prevention properties.
  
• Very low in calories and fats (100 g of raw leaves provide just 23 cal). It contains good amount of soluble dietary fiber; no wonder greeny spinach is one of the vegetable source recommended in cholesterol controlling and weight reduction programs!
  
• Fresh 100 g of spinach contains about 25% of daily intake of iron; one of the richest among green leafy vegetables. Iron is an important trace element required by the body for red blood cell production and as a co-factor for oxidation-reduction enzymes cytochrome-oxidases during the cellular metabolism.
  
• Fresh leaves are rich source of several vital anti-oxidant vitamins like vitamin A, vitamin C; and flavonoid poly phenolic antioxidants such as lutein, zea-xanthin and beta-carotene. Together these compounds help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a healing role in aging and various disease processes.
  
  
• Zea-xanthin, an important dietary carotenoid, is selectively absorbed into the retinal macula lutea in the eyes where it is thought to provide antioxidant and protective light-filtering functions; thus helps protect from "age related macular disease" (ARMD), especially in the elderly.
  
• Vitamin A is also required for maintaining healthy mucus membranes and skin and is essential for vision. Consumption of natural vegetables and fruits rich in vitamin A and flavonoids helps body protect from lung and oral cavity cancers.
  
• 100 g of Spinach provides 402% of daily vitamin-K requirements. Vitamin K plays vital role in strengthening bone mass by promoting osteotrophic (bone building) activity in the bone. It also has established role in patients with Alzheimer's disease by limiting neuronal damage in the brain.
  
• This greeny leafy vegetable also contain good amounts of many B-complex vitamins like vitamin- B6 (pyridoxine), thiamin (vitamin B-1), riboflavin, folates and niacin. Folates help prevent neural tube defects in the offspring.
  
• 100 g of farm fresh spinach has 47% of daily recommended levels of vitamin C. Vitamin C is a powerful antioxidant which helps body develop resistance against infectious agents and scavenge harmful oxygen free radicals.
  
• The leaves also contain good amount of minerals like potassium, manganese, magnesium, copper and zinc. Potassium in an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese and copper are used by the body as a co-factor for the antioxidant enzyme superoxide dismutase. Copper is required in the production of red blood cells. Zinc is a co-factor in many enzymes that regulate growth and development, sperm generation, digestion and nucleic acid synthesis.
  

• It is also rich source of omega-3 fatty acids.

Regular consumption of spinach in the diet helps prevent osteoporosis (weakness of bones), iron deficiency anemia and is believed to protect from cardiovascular diseases and colon and prostate cancers.

What Are Whole Foods?

Whole foods are unprocessed, unrefined, traditional foods without ingredients. They are superior in nutrition and taste to processed foods, are nonaddictive, and exist in tremendous variety.

List of Whole Foods

Fresh fruit
Fresh vegetables

Whole grains
Beans and other legumes
Nuts and seeds
Seaweed (sea vegetables)

Unprocessed meat without additives
Organ meat without additives
Fish and shellfish without additives
Raw milk
Eggs

Characteristics

• Unprocessed and unrefined

• No ingredients

• No additives: nothing has been mixed in, cooked in, baked in, sprinkled on, or injected

• Not in boxes, bags, jars, or cans

Nutrition

No nutrients have been lost to processing. The food contains all its original protein, fiber, healthy fat, vitamins, minerals, enzymes, and unique nutrients.

The "complete package" enables us to absorb the food's entire nutritional value. Fiber, for example, helps the body to process the food's sugars without an insulin spike. The food is greater than the sum of its parts; its unique mix of nutrients increases the nutritional value of all its components. This is called food synergy.

Here is a somewhat technical journal article, Nutrients, Foods, and Dietary Patterns, about the synergy within foods and within the entire diet. It reports that whole foods, and traditionally-inspired whole-food diets, contribute more to health than the sum of the individual foods do.

Taste

The taste is full, distinct, and unique to itself. In addition, the taste represents the nutrition that is in the food.

In contrast, we've all had the experience of eating candy or cake and spoiling our dinner. Processed foods suppress taste and over time spoil our sense of taste.

When you eat whole, healthy foods, your sense of taste is enhanced.

Nonaddictive

You know when you are full when you eat whole, healthy foods. They are naturally filling and pleasing. For this reason, it is difficult to overeat foods that have their original fiber, vitamins, minerals, and healthy fats.

It may be that we overeat processed foods because our bodies are trying and failing to find the missing nutrients. In any case, processed foods are engineered with sugar and additives to trigger overeating. They fool both the senses and the appetite "thermostat."

Variety and Choice

Historically, many thousands of edible species have served us as food.

This variety represents true choice and an opportunity to develop wider tastes and taste discrimination.

Whole, healthy foods are endlessly customizable, as shown by the many cuisines throughout history and around the world.

Benefits Of A Healthy Diet

The benefits of a healthy diet are many. Here are just a few benefits of a whole food diet.

1. Enjoying what you eat. I can't even believe how much I enjoy everything that I eat! Anyone who avoids processed food will say the same. Processed food dulls and warps your sense of taste (and has other unpleasant side effects.)

2. Feeling good after eating. Healthy meals provide sustenance and energy, as meals should. Unhealthy meals provoke post-meal problems: falling asleep, having to lie down, feeling sick, being nauseous, having diarrhea, being desperate for dessert or more food, becoming irritable or argumentative, etc.

3. Feeling good before eating. When meals and snacks aren't all about getting the next addictive fix (or what feels like energy), you have the ambition to actually prepare the food, or else to use your time before the meal wisely. You're not jittery, dizzy, whiny, exhausted, or sick; nor does waiting for the food to arrive somehow take your full attention.

4. Never needing sugar or caffeine to stay awake.

5. Having normal gut function. No more irritable bowel syndrome, constipation, diarrhea.

6. Having the ability to relax. Always on? With a healthy diet, your body relearns to relax. You are no longer on the rush / crash cycle and the jitters / sluggishness cycle.

7. Feeling (and acting) calm and emotionally stable.

8. Becoming well nourished. The typical unhealthy American diet results in being overfed and undernourished. With proper nourishment, you can overcome health challenges, including obesity. If you are malnourished, your body won't let you lose weight.

9. Freedom from addiction. A whole food diet and a sugar free diet can free you from addictions to sugar, artificial sweeteners, food additives, even foods. Healthy eating frees you from the obsessions, tantrums, and collapses that go along with these addictions. A healthy diet and correction of malnutrition is also the basis for overcoming addictions to caffeine, alcohol, cigarettes, or drugs.

10. Aging gracefully. One of the long-term benefits of a healthy diet: the expectation of a higher quality of life.

Health Benefits Of Vegetables

Health Benefits Of Vegetables

Many studies show that a diet of whole grains, fruit, vegetables, and fish prevents common chronic diseases. One review study identified these preventable diseases as including coronary artery disease, hypertension, diabetes, metabolic syndrome, and cancer.

A diet based on fruit and vegetables can even reverse common chronic diseases in the studies discussed in the review. In a more recent study, a three-month change in diet, with other lifestyle changes, for men with early prostate cancer, controlled the expression of some 500 genes related to cancer: cancer-promoting genes turned off, cancer-fighting genes turned on. Other studies have measured improvement in heart disease and diabetes.

Eating fruit and vegetables improves enzyme and antioxidant activity in the body. A major study on this is known as the 6-a-day Study from the campaign by the Danish government to promote six servings of fruit and vegetables per day. The study showed that eating fruit and vegetables is superior to taking the isolated vitamins and minerals contained in the same amount of fruit and vegetables.

Vegetables help detoxify the body. Paul Pitchford writes in Healing With Whole Foods that the "toxin neutralizers" of Chinese medicine include Swiss chard, radishes, and turnips (all cruciferous vegetables) and the following legumes: tofu, mung beans, aduki beans, black soybeans. Many studies have been done about Brassica vegetables and their ability to increase and improve the detoxification of carcinogens and other toxins.

Vegetables can be medicinal. Just a few examples: Some vegetables, like garlic and onion, are antibiotic, antiviral, and antifungal. Cabbage juice is used to heal stomach ulcers. Onions have an antihistamine property that can suppress allergic reactions. Many books are available about the healing uses of vegetables.

Why Vegetables?

Vegetables can be enjoyed both for their own sake and as a component of a healthy lifestyle. Can healthy vegetables as part of a lifestyle change add up to disease remission? Yes!

But studies show that benefits of vegetables also result from just a few small servings a day. Go ahead and take advantage of all that healthy vegetables can offer you!