Taking Drugs While Pregnant

Water, carbohydrates, proteins, and fats are the basic building blocks of a good diet. By choosing the healthiest forms of each of these nutrients, and eating them in the proper balance, you enable your body to function at its optimal level.

Water

The human body is two-thirds water. Water is an essential nutrient that is involved in every function of the body. Water helps transport nutrients and waste products in and out of cells.

Water is necessary for all digestive, absorption, circulatory, and excretory functions. Water is needed for the utilization of the water-soluble vitamins. It is needed for the maintenance of proper body temperature. It is recommended that you drink at least eight 8-ounce glasses of water each day.

Carbohydrates

Carbohydrates are the energy source for our body in order to function. Carbs are found primarily in fruits, vegetables, and legumes. The most significant carbohydrates from animals come from milk and dairy products. Carbohydrates are divided into two groups: simple carbohydrates and complex carbohydrates.

Simple carbohydrates, or simple sugars, are the quickest source of energy, because they can be broken down by our bodies the fastest. These include a variety of sugar forms such as lactose (milk sugar), fructose (fruit sugar), and sucrose (table sugar), as well as several other sugars. One of the richest natural sources of simple carbohydrates are fruits.

Complex carbohydrates include fiber and starches such as wheat products as in breads and pasta, grains (including rye and corn), beans, and root vegetables (such as potatoes). These foods, rich in carbohydrates, are stored in the system and give us energy, long term.

Both simple and complex carbohydrates are able to be converted into glucose. It is this glucose which is stored or used as the energy source. Total daily calories should consist of carbohydrates in some form.

The daily ranges include between 40-50% of carbohydrate intake. When we consume more calories from carbohydrates than the body can use, a percent of these carbohydrates may also be stored in the body as fat.

Dietary fiber is an important part of our daily diet. Although most fiber is not digested, it gives us many important and healthy benefits. Fiber retains water, which allows for softer and bulkier stools which in turn prevents constipation and hemorrhoids.

Fiber binds with cholesterol and eliminates this substance from the body. A high-fiber diet, 30 mg or more, can also reduce colon cancer risk as well as keep our digestive tract clean.

Protein

Protein is found in large amounts in the body. Proteins are the main building blocks in our system and the primary make-up of most of our cells. Proteins are a much slower and longer-lasting source of energy than carbohydrates.

Proteins help maintain proper acid-alkali balance in our bodies and are needed for the maintenance of our muscle, connective tissue, and skin. When we consume more protein than we need, our bodies do not construct protein or muscle but breaks down the protein to store its materials as fat, which can be broken down and used for energy later.

Complete proteins which are found in meat, fish, poultry, cheese, eggs, yogurt and milk, contain sufficient amounts of all of the essential amino acids the body needs. Soybean products such as tofu, soy oil, soy-based meat substitutes, soy milk and soy cheese are complete proteins. Also the combination of a number of protein-rich foods, such as brown rice with beans can give you a complete form of protein as well.

Incomplete proteins are a variety of other foods, which include grains, legumes, and leafy green vegetables, which are beneficial but only contain some of the essential amino acids. Adults need to eat about 60 grams of protein per day or 10 to 15% of their total calorie intake.

Fats

Fat is good and the body needs fat. Fats are made up of the building blocks called fatty acids. Each gram of fat allows the body about 9 calories. This is more than twice that supplied by proteins or carbohydrates. In our childhood, fat is necessary for normal brain development. As adults, fat is the most energy-efficient and therefore, the most concentrated form in our bodies.

There are different types of fatty acids, which include: saturated, polyunsaturated, and monounsaturated fats.

Saturated fats are found in beef, veal, lamb, pork, and ham, dairy products such as whole milk, cream, and cheese and artificially hydrogenated vegetable oils such as coconut oil, palm kernel oil, and vegetable shortening. The more solid the product, the higher the percentage of saturated fats.

Our body uses saturated fats to produce cholesterol. Studies show that a diet high in saturated fats is known to promote coronary artery disease and excessive amounts of saturated fats can significantly raise the blood cholesterol level, including low-density lipoproteins (LDL), or “bad cholesterol. ”

Polyunsaturated fats include omega-3 fats, are found in mackerel, salmon, and tuna and other deep-sea fish, as well as omega-6 fats, contained in vegetable oils such as corn, soybean, safflower, and sunflower oils. Polyunsaturated fats may actually lower total blood cholesterol levels. Yet, large amounts of polyunsaturated fats also can reduce your high-density lipoproteins (HDL), or “good cholesterol. ”

Trans-fatty acids, also called trans fats, may also play a role in blood cholesterol levels. Tans fats occur when polyunsaturated oils are hydrogenated, which is a process used to harden liquid vegetable oils into solid foods like margarine and shortening. Trans fats are also found in prepared foods, such as cookies, crackers, doughnuts, french fries, and other fried foods.

Monounsaturated fats are found in olive oil and nut oils such as peanut, and canola oils. These fats have been shown to reduce blood levels of LDL without affecting HDL cholesterol.

Andrew Pacholyk, MS, L.Ac – http://www.peacefulmind.com/ – Therapies for healing mind, body, spirit

Meats – Rule of thumb – 1 drop of essential oil to 1 Tablespoon of vegetable oil brushed on. Strong meats and fish are especially enhanced with oils.

Even though garlic is not usually an “essential oil” it is great as a meat tenderizer You get 2 for 1 – flavor plus tenderizer.

You can make your own garlic oil by soaking 4 garlic cloves in 1 teaspoon of olive oil (Can substitute vegetable oil)

You can also put essential oils in marinades and stuffings – Just remember that a little goes a long way. Some of our favorites essential oils for meats and fish are any of the citrus oils, Italian herb oils, etc.- Let your imagination and taste buds reign supreme.

Beef recipe:

* 1 tsp garlic oil (put the soaked garlic cloves in slits in meat)
* 1 drop Orange EO
* 1 drop Nutmeg EO
* 1 drop Cinnamon leaf EO

Combine the 4 oils above and let set ½ hour. Brush on meat, then roast, grill or braise.

Meat marinade

(Good for 2# of meat)

Add 1 drop each of Thyme, Marjoram, & Clove EO to 2 Tbsp olive oil and brush on meat

Add oiled meat to this marinade – Soak for at least 6 hours

* 1 cup red wine
* 2 cloves crushed garlic
* 1 small diced onion
* 1 drop Orange or Mandarin EO

Add Salt & Pepper to taste

Lamb recipe

* 1 tsp garlic oil (put the soaked garlic cloves in slits in meat)
* 1 drop of Rosemary EO

Combine the 4 oils above and let set ½ hour. Brush on meat, then roast, grill or braise.

Chicken recipe

Make a marinade of: and let soak ½ hour or store until needed.

* 4 Tbsp Honey,
* 1 wine glass of white wine or apple cider
* 2 drops each of Orange & Lemon EO

Use on baked or grilled chicken

Grilled Chicken marinade

* 4 Tbsp honey
* 2 tsp. Mustard
* 2 drops each of Orange & Lemon EO
* (Can also add 1 Tbsp. apricot jam)

Stir into a smooth paste and brush on.

Fish marinade

Add 1 drop each of Fennel & Lime EO to 1 Tbsp olive oil and brush on fish

Add oiled fish to this marinade – Soak for at least 3 hours.

* 1 cup white wine
* 1 crushed clove garlic
* 1 small onion diced
* Salt & Pepper to taste

Vinegars & Salad oils

General rule of thumb for making your own salad oil is 1 drop of EO to teaspoon of vegetable oil.
(Caution – do not use a strong flavored oil)

Any of the citrus oils are great used in oils on salads. Approx. 20- 25 drops per cup of oil.

General rule of thumb for making your own vinegar is 3 drops of EO to 2 Tablespoons of vinegar.
Use any fragrant oil such as palmarosa, geranium or rose for salads. Lemon vinegar is great on fish.

Mix 1 drop of your favorite oil in 1 cube of softened butter to top your potatoes, toast or other dishes.

Add 1 drop of essential oil to 8 oz.of creamed cheese, yogurts, sour cream etc. for your fruit or salad dishes

Steamed vegetables

Try putting 1 drop of an EO of your choice in water. Let your imagination guide you!

Some suggestions are:

Nutmeg, lemon, orange, mace, geranium, lavender, oregano, thyme, basil – and the list goes on.

http://www.essentia loils.cc/recipes1.htm#Beef

Liquid or powdered soap. Any detergent (even phosphate free or biodegradable is still petroleum based – bad for everything including us! To cut grease sprinkle baking soda on the item or add a few tablespoons of vinegar to the wash water.

To remove burnt-on food, cover with water and baking soda. Let soak, then scrub. Or soak in a lemon juice solution, then scrub with baking soda.

The crowded malls, gift-wrapping, travel organizing – the frenzy of the holidays can turn anyone into a scrooge. And while expensive presents might be the first things you see at the mall, sometimes the best gifts are homemade, especially when they are created with love and healing herbs.

This year, simplify your gift list with these do-it-yourself herbal goodies.

For the Gourmet

Gifts that make meal preparation easier will be gifts that keep on giving. These spice and herbal treats add a gourmet touch!

Rosemary Jelly

This jelly is delightful over vegetables, roasted potatoes or meats.

* 1 cup fresh rosemary, chopped
* 2 cups water
* 4 cups sugar
* 1/4 cup cider vinegar
* 3 ounces liquid pectin
* 1/2 cup fresh rosemary, chopped

To make herbal infusion, place 1 cup chopped rosemary in a nonmetallic bowl. Bring water to a boil and pour over rosemary. Cover and steep until cool. Strain, pressing liquid out of rosemary. In a non-aluminum saucepan, combine 2 cups infusion with sugar and vinegar. Bring to a boil over high heat and add pectin as soon as sugar has completely dissolved. Return to a rolling boil, stirring constantly, for one minute. Remove from heat and skim off any foam. Stir 1/2 cup chopped rosemary into jelly and pour into sterilized half-pint jars. Cap with a two-piece canning lid and process in a hot-water bath for 5 minutes. Makes 4 to 5 half-pint jars.

Herbes de Provence

This classic French blend is good with lamb, chicken, vegetables or any tomato-based dish.

* 4 tablespoons dried thyme
* 2 tablespoons dried marjoram
* 1 tablespoon dried rosemary
* 1 tablespoon dried savory
* 2 teaspoons dried lavender flowers
* 1 teaspoon dried fennel seeds

Mix all herbs together and store in airtight glass spice jars.

Herbal Vinegars

Herbal vinegars lend a luscious lift to mayonnaise, sauces or salads. You can use a single herb or a combination of herbs for a signature vinegar.

* 1 cup fresh herbs, such as tarragon, chives, basil, rosemary, thyme, dill, garlic or lavender
* 1 quart cider, white wine or red wine vinegar

Bruise herbs slightly and place in a glass or ceramic bowl; set aside. Bring vinegar to a boil in a saucepan. Pour over herbs. Cover and steep overnight. Strain mixture and discard herbs. Pour into sterilized bottles with fresh herb sprigs and cap or cork tightly. Makes four 8-ounce bottles.

For the Tea Lover

Whether the recipient loves hosting tea parties or prefers solitary comfort, these classic tea-time goodies are sure to be a hit.

Peppermint Shortbread

Make sure you include the fresh peppermint – it’s the key to this shortbread’s great flavor. The finished shortbread keeps up to a week.

* 3/4 cup (11/2 sticks) unsalted butter, softened
* 9 tablespoons sugar
* 11/2 tablespoons brown sugar
* 1 egg
* 1/4 teaspoon vanilla extract
* 3/4 teaspoon peppermint extract
* 2 cups flour
* 1 tablespoon finely chopped fresh peppermint leaves
* 1/8 teaspoon salt

Line two baking sheets with parchment paper. Preheat oven to 350 degrees.

In large bowl, cream butter and sugars until light and fluffy. Beat in egg and extracts. Add flour while beating on low speed. Stir in peppermint leaves and salt. Divide dough into three portions. Place on plastic wrap and roll into cylinders, 11/4 inches in diameter. Wrap in plastic wrap and chill for 1 hour or until firm. (This dough can be made ahead and frozen unbaked for one month. Thaw slightly in refrigerator before baking.)

Unwrap dough and slice into 1/4-inch-thick slices. Place slices close together on baking sheets. Bake for 8 to 10 minutes, until bottom edges are just barely brown. Remove to rack to cool. Makes 5 dozen cookies.

Lemon Balm Tea Bread

This lemony bread adds a bright note to a winter day.

* 3/4 cup milk
* 1 tablespoon finely chopped lemon balm
* 1 tablespoon finely chopped lemon thyme
* 2 cups flour
* 11/2 teaspoons baking powder
* 1/4 teaspoon salt
* 6 tablespoons butter, softened
* 1 cup sugar
* 2 eggs
* 1 tablespoon grated lemon zest

Lemon Glaze:

* Juice of 2 lemons
* Confectioner’s sugar

Lightly oil a 9-by-5-inch loaf pan. Preheat oven to 325 degrees. Heat milk with chopped herbs over low heat. Remove from heat and cool.

Meanwhile, mix flour, baking powder and salt in a bowl. In another bowl, cream butter and gradually beat in sugar until light and fluffy. Beat in eggs, one at a time. Beat in lemon zest. Add flour mixture and herbed milk to butter mixture alternately and mix until just blended.

Pour batter into the loaf pan and bake for 50 minutes or until a toothpick inserted in the center comes out clean. Remove from pan to a wire rack set over a sheet of waxed paper.

To prepare lemon glaze, combine lemon juice and enough confectioner’s sugar to form a pourable paste in a small bowl.

Pour lemon glaze over bread while still hot. Cool completely.

English Rose Tea

Visions of an English countryside will come to mind while drinking this very delicate tea.

* 1/2 cup dried red rose petals
* 2 tablespoons dried lemon balm
* 1 tablespoon dried rosemary

Mix well and store in an airtight container. Attach the following instructions on a gift tag:

For 1 cup of tea, use 1 teaspoon of herbs in a cup of boiling water. Steep for 10 minutes, strain and sweeten if desired.

For the Snacker

Great for college students or anyone who likes to nosh, these snacks aren’t your typical junk food. Give them together or use them separately as unique hostess gifts.

Herb Dip Mix

Pack up this yummy dip mix with a bag or two of natural potato or vegetable chips in a colorful basket. This dip mix also can be used as a seasoning in recipes.

* 1/4 cup dried parsley flakes
* 1/4 cup dried thyme leaves
* 2 tablespoons dried tarragon leaves
* 2 tablespoons dried onion flakes
* 3 teaspoons garlic powder
* 1/2 teaspoon salt
* 1/2 teaspoon coarsely ground black pepper

Combine all ingredients and mix well. Store in a jar with a tight-fitting lid. Attach the following instructions on a gift tag:

Combine 1 tablespoon of the mix with 3/4 cup sour cream, 1/4 cup mayonnaise and 1 teaspoon lemon juice. Blend well. Cover and refrigerate at least 4 hours. Serve with assorted fresh vegetables. Makes 1 cup .

Herbal Popcorn Seasoning

This is a healthy alternative to the traditional salt-coated snack. Combine with a bag of organic popcorn and a DVD in a festive bowl adorned with ribbons.

* 1/4 cup dried basil
* 1/4 cup dried marjoram
* 1/4 cup dried thyme
* 1/2 cup nutritional yeast powder
* 1 cup cheddar cheese powder
* 1/4 cup garlic powder
* 1/8 cup kelp powder

In a grinder, grind basil, marjoram and thyme and mix well with the rest of the ingredients. Store in an airtight glass container away from heat and light. Attach the following instructions on a gift tag:

Sprinkle on lightly buttered popcorn.

Rosemary Walnuts

These savory nuts are delicious on their own or sprinkled over a green salad.

* 2 tablespoons butter
* 2 tablespoons olive oil
* 1 pound walnut halves
* 11/2 tablespoons dried rosemary, crushed
* 1 teaspoon paprika
* 2 teaspoons salt

Preheat oven to 325 degrees. Place butter and oil in a large pan and melt in the oven. Add nuts to pan and stir to coat evenly with butter-oil mixture. Sprinkle nuts with rosemary, paprika and salt and toss to coat. Spread nuts into a single layer and bake for 20 to 25 minutes, shaking and stirring often. Drain on paper towels and cool completely before packing into bags or tins. Makes one pound of roasted nuts.

The Cave Person Theory

The lifestyle of the cave person, or ancient hunter-gatherer is probably the best example we can use to help us understand our nutritional requirements as human beings. Remember that there has been little change to our bodies (in a genetic or physiological sense) since that time.

With the exception of regional changes, our foodstuffs are very similar also. Nature takes a great deal of time to make changes. Humans on the other hand can make radical changes in lifestyle, behaviour and diet, in the space of a generation or two.

This is much too fast to expect our bodies and digestive system to adjust. So, what did the hunter-gatherer eat? Remember that they had no storage facilities for their food and a limited ability to cook. It’s unfair to assume that these people ate a very simple diet of fresh food, most of which would have been eaten raw on the spot.

Theirs would have been a relatively mono diet. In other words, when they came to an apple tree they probably sat down and ate only apples. Food would have been eaten in season. Fresh unsprayed fruit and vegetables are extremely rich in vitamins, especially Vitamin C. No doubt they liked variety, but they would not have had the opportunity to combine as many foods at one sitting as modern man does.

With a simple selection of enzyme-rich food, their digestive system would have operated superbly. Whenever possible they probably caught reptiles and small game. This would have been eaten fresh with Most of the animal consumed. Meat was an occasional treat rather than the bulk of the diet.

Of course this hypothetically idyllic lifestyle wasn’t all roses. Early man had to contend with starvation, predators and accidents which no doubt took a great toll. However, from the dietary perspective his food intake was potentially as near to perfect as you can get.

Other factors contributed greatly to the cave person’s health. Plenty of exercise, fresh air and relaxation.

The Primitive Diet

Let’s examine this primitive diet of the cave person. Firstly his food was gathered fresh. This meant that it was just at the right stage for eating. Hardly comparable with our early picking and artificial ripening techniques which mean that nutrients don’t develop fully.

Some nutritionists estimate that a fresh organically grown tomato provides around one gram of Vitamin C. The fact is that these days you are lucky to get 50 mg (1/20 th of a gram) from an artificially ripened and stored tomato. You can see the dramatic difference in the nutritional value of this food according to the growing and harvesting technique.

Fresh food eaten at the right time is also packed with natural Enzymes. Enzymes are the important catalysts for the digestion and metabolism of our food. Food without enzymes is devitalised food. Because enzymes, like many vitamins, are unstable, nearly all are lost in stored fruits and vegetables – the only foods containing enzymes.

Already we have a picture of the vast difference in the quality of nutrition between early man and our present day, and we have only just begun. As a result of vastly improved hygiene and some useful drugs we have conquered the ravages of many of the infectious diseases like Smallpox and T.B. Thus we are living longer lives.

Our problem now is that we are falling victims to Nutritionally related degenerative diseases and stress. These include arthritis, heart disease, hypoglycaemia, diabetes and cancer. Such problems are epidemic and are claiming more people than ever before. Dietary discipline is essential if they are to be overcome.

So why not get with a good diet? After all, these problems are nothing more than a gift showing us where we are going wrong.

Getting back to our cave person … as we’ve seen his diet was simple with not too much variety at each meal. This meant that his digestive juices were only dealing with a few foods at any one time. There was much less chance of incompatible food combinations.

Modern society views our enormous variety of available foods as a sign of affluence. The more varieties, the better. This is great for the taste buds but it is a disaster for the digestive system. Remember that digestion is the first stage in providing the body with fuel to sustain itself. If digestion is not functioning efficiently, you are in trouble.

Storage and Cooking

There were no refrigerators in ancient times so there was little food storage. Our cave person had only limited opportunity to cook his food. Pots and pans weren’t around then so most of his food was raw and packed with live enzymes. Cooking destroys these enzymes, most enzymes are destroyed at 107o F. The stove is very much the curse of modern man.

Relaxation

With a few exceptions, our cave person ate his meal in an unhurried and relaxed way. After all, he had little else on his mind. Food was a major priority in his life and he was going to enjoy it. In this relaxed state, his cardio-vascular system would direct the blood supply to his abdomen and digestion was completed efficiently.

There is little comparison here with us today. With the exception of rich, tasty meals, food is truly low priority stuff. Our taste buds are the only consideration. The stressed state that most of us operate in means that there is always some adrenaline pumping through the system. Thus our blood is directed away from the digestive areas and into the muscles in preparation for all of our little emergencies.

This means poor digestion, indigestion, bloating, flatulence and eventual illness. Stress is the greatest killer in society today. The need to address this problem is inseparable from the need for good, fresh, whole food.

Processing and Bowel Health

Because of the lack of processing plants, our primitive person’s food was eaten whole. He got plenty of FIBRE. This meant that his bowel was stimulated and his elimination was regular and efficient. In contrast, modern man’s elimination is dreadful. Our bowel is the last stage of digestion and absorption of nutrients from our food.

Because of the relatively slow passage of chyme through this organ, it is susceptible to accumulation of debris and waste matter. Refined food provides none of the prickly roughage which is so necessary for regular bowel action.

The result is a clogged bowel and the reabsorption of toxins and waste material. No wonder bowel cancer is one of the greatest killers in Western society.

Refining and Storage

This brings us to yet another major problem … processed food and its lack of nutritional value. The refining and storage process robs most of the fibre and nutrients from our food. Most of the ‘B’ vitamins and the precious ‘E’ vitamins are lost in the processing of wheat and flour.

White flour is not only valueless, it is literally poisonous to the body. Similarly all other processed cereals, fruits and vegetables have lost most of their nutrients and almost all of the very unstable VITAMIN C – which is so important that our bodies require it in abundance.

It is required in even greater quantities if we live under stress – and who doesn’t? The amount of Vitamin C available to us in the average Western diet is often not enough to prevent scurvy, let alone run our bodies efficiently.

The Diet of Modern Man

In comparison to the primitive man, modern man eats almost exclusively of processed, stored and artificially ripened food, grown on artificially fertilised soil and sprayed with poison up to 20 times during the growing season.

He eats anything, at any time, because we have learned how to make most foods readily available through processing and storage. He eats almost no whole food. It is nearly always the tasty parts of the food only. He insists on a large variety for taste, because he believes that this is of greater importance than quality.

More often than not, he eats in a hurried and unrelaxed way and during the few times he sets aside for relaxing and social meals, he drowns them in alcohol, tea and coffee.

By Tess Thompson

In the 1970’s, Dr. Ben Feingold developed what came to be known as the “Feingold Diet” after he thought he noticed a link between certain foods and hyperactivity in children. The ingredients he flagged to avoid were mostly food additives which he thought were causing allergic reactions in some of his patients, but sugar was also on the list. For years following, Dr. Feingold’s theory grew in popularity and acceptance, but the theory was based only on his patient’s testimonials, and a link between sugar and hyperactivity has yet to be proven in studies. While there is not overwhelming conclusive evidence that any particular food will cause or prevent hyperactivity, a well-balanced diet that is rich in a variety of brain-healthy foods will benefit anyone, and some preliminary studies have found certain food types to have a positive effect on children with ADHD.

Contrary to Dr. Feingold’s theory, some recent studies have shown that large amounts of sugar can have a numbing effect on children and can actually induce tiredness. These days, most doctors agree that while limited amounts of sugar are acceptable in a diet, large amounts can be harmful in a variety of ways, even if sugar has not been shown to have a particularly negative effect on ADHD and treatment of it.

One study by the George Washington University School of Medicine found that children who ate a protien-rich meal performed as well or better afterwards in school than children without ADHD. Foods that are high in protien include meat, fish, milk, yogurt, beans, peanut butter and eggs.

There is also various research, including a study done by Oxford University in London, which suggests that including Omega-3 fatty acids in hyperactive children’s diets will moderate their ADHD symptoms. Omega-3 fatty acids are often lacking in the average American diet, but can be found in salmon, mackarel, sardines and flax oil.

Both protiens and omega-3 fatty acids should be a part of everyone’s diets, and it is important to remember to moderate your child’s intake of any one food group. In general, green vegetables, fruits, whole grains, protiens and healthy fats should all be included in your child’s daily diet.

Removing as many simple and refined carbohydrates as possible from your child’s diet could have a positive effect as well. These kinds of carbohydrates include candy, cake, white bread, potatoes, white rice, and pasta, and are broken down very quickly by the body, often causing surges and dips in energy. Instead of white bread and white rice, try substituting whole grain versions of the foods, and give your child fruit instead of cake or candy.

While it might be impossible to eliminate all of the suggested items from your child’s diet, it should be possible to moderate them in favor of healthier foods. Although there is no specific diet proven to be an effective child AHDH treatment, a healthy mix of fruits, vegetables, omega-3 fats and protiens promotes general well-being and will also help eliminate the possibility of your child suffering from a nutritional deficiency that might be affecting his or her behavior.

There are certain foods that are very good for your skin and beauty. You need not to spend money on cosmetics when you can take cae of your skin at home in a natural way. eat the following foods for a healthy glowing skin.

1.

Almond Oil
Almond oil is good for dryness of the skin and for removing scars of old pimples. Ground the outer cover of 3-5 almonds in with water and apply over the face daily.
2.

Apples
Apply juice of green apples for fine wrinkles, cracked skin, itching and inflammations.
3.

Apricots
Apply fresh juice of apricots on face good for sunburn, itching, and eczema.
4.

Cucumber
Apply cucumber juice or grated cucumber over the face for skin eruptions.
5.

Fenugreek
Apply a paste of fresh fenugreek leaves in water over the face every night and washed with warm water in the morning for preventing pimples, blackheads, dryness, and wrinkles.
6.

Garlic
Rub raw garlic on the face for persistent pimples. The pimples will disappear without scars with repeated applications.
7.

Groundnut Oil
Mix 1 tsps groundnut oil with 1 tspn fresh lime juice to prevent formation of blackheads and pimples .
8.

Honey
Apply honey (1 tspn) mixed with water for all skin blemishes. This will turn your skin glowing.
9.

Lime Juice
Apply fresh lime juice mixed to a glass of boiled milk as a face wash for pimples blackheads, and cracked skin.
10.

Mint
Apply fresh mint juice over the face every night for the treatment of pimples, insect stings, eczema, scabies, & other skin infections.
11.

Orange
Apply a paste of ground orange peel (dried) with water for acne/pimples.
12.

Papaya
Apply and drink the juice of raw papaya including the skin and seed for treatment of swelling pimples, acne, or any abnormal growth of the skin. It also removes whiteheads, boils, and spots.
Rub raw or ripe papaya on your face to get a smooth and glowing skin.

More remedies for hair loss and thinning of hair are given at Foods for healthy skin & skin care treatment.

[Please note that this article is not a subsitute for medical advise.]

About the author

This article has been written by http://www.fatfreekitchen.com