Science behind Bad Dream

http://www.medicaldaily.com/bad-dream-more-just-dream-science-nightmares-327586

What happens when you apply Baking soda and Venigar to your toilet seat will amaze you

When i say baking soda i mean the same ones you use in baking your cakes and venigar

• Baking soda – pour half a box of baking soda into the toilet bowl and let it work its magic throughout the night. When you get up, flush the toilet for couple of times until the baking soda is gone through your drains. Then take the toilet brush and swipe the sides in order to remove remaining grime. You’ll get a pearly white toilet bowl.
• Vinegar and baking soda – even though baking soda can remove strains, it doesn’t have any germ-fighting properties. For that reason you have to add vinegar in order to disinfect the toilet due to it having a mild acid that is able to destroy bacteria and germs, and neutralize odors. Moreover, it is safe for everyone. Just take a cup of white vinegar and half a cup of baking soda. Sip the vinegar into the toilet bowl and let it stay for 30 minutes. Then, take a toilet brush after it is first being dipped into some vinegar and pour some baking soda over the brush until you use all of it while scrapping the sides. You’ll get a clean and germ-free toilet.

source:mrhealthylife.com

Effects of Garlic on hypertension

http://www.ideadigezt.com/a-tasty-solution-garlic-and-its-effects-on-hypertension/

Blood pressure chart by age

Harvard confirms after life

This Harvard people sef........
http://www.weeklyhealthylife.com/harvard-neurosurgeon-confirms-the-afterlife-exists/

What you need to know about farmed and wild fishes

Who will ever know that there are differencies between them. 
http://www.stethnews.com/1406/farmed-fish-vs-wild-fish-health-benefits-and-dangers/

What you need to know about urinary tract infection and their natural home remedies

Urinary tract infections (UTIs) are a very common health problem. While both men and women get UTIs, women are more prone to them.
A UTI occurs when the bladder and its exit tubes are infected by bacteria. Some of the causes are sexual intercourse, waiting too long to urinate, pregnancy, menopause, and diabetes.

Common symptoms include a frequent urge to urinate, passing small quantities of urine, a burning sensation when urinating, change in urine color, abdominal pain, fever, nausea, and vomiting.
immediate treatment is necessary so that the infection does not cause damage to the kidneys. In addition to the conventional treatment, many natural remedies can help prevent and treat UTIs.

Here are the top 10 home remedies for urinary tract infections.

1. Apple Cider Vinegar

Apple cider vinegar is a rich source of enzymes, potassium and other useful minerals that can prevent the bacteria that cause UTIs from multiplying or growing. Those suffering from UTIs can use apple cider vinegar as a natural antibiotic to treat the infection.

1. Add two tablespoons of apple cider vinegar to a glass of water. You can also add lemon juice and sweeten with honey. Mix it well.
2. Drink this two times a day for a few days.

2. Indian Gooseberry (Amla)

Indian Gooseberry is rich in vitamin C which in turn inhibits the growth of bacteria.

1. Take a cup of water.
2. Add one teaspoon of Indian gooseberry (amla) powder and one teaspoon of turmeric powder.
3. Boil the solution until half the water evaporates.
4. Drink the residue three times a day for three to five days.

You can also eat more fruits like lemons, oranges, bananas, guava, kiwi, melon, raspberries, tomatoes, and papaya that contain a good amount of vitamin C.

3. Cranberry Juice

Certain compounds like proanthocyanidins found in cranberries prevent bacteria from reaching the walls of the urethra and causing UTIs. Cranberry juice also has a very mild antibiotic affect.

• Drinking half a glass of cranberry juice daily is one of the easiest ways to prevent urinary tract infections.
• Those suffering from a UTI should drink about three to four glasses of cranberry juice daily to prevent the infection from causing damage to the kidneys.

You must drink unsweetened cranberry juice. You can mix it with apple juice to enhance the taste.
Warning: Do not take cranberry juice if you have a history of kidney stones.

4. Baking Soda

Baking soda will raise the acid-base balance of acidic urine and give you relief from the pain. Neutralizing the acidity in the urine also will help speed up recovery. Simply add one teaspoon of baking soda to a glass of water and drink it once or twice a day.

5. Tea Tree Oil

Tea tree oil has antibacterial properties to help fight the bacteria that cause bladder infections like UTIs.

• Mix 10 drops of tea tree oil in your bath water and use this water to wash the urethra opening.
• Alternatively, you can mix tea tree oil with equal amounts of juniper oil and sandalwood oil and rub this mixture on the abdominal region and on the area near the bladder. This is very effective in reducing pain associated with UTIs. Follow this remedy once daily for three to four days.
• Another simple way to treat UTI is to soak in warm bath water mixed with two teaspoons of plain yogurt and six drops of tea tree oil. Do this daily for 10 minutes for about 10 days.

6. Blueberries

Blueberries have bacteria-inhibiting properties that can help in the treatment of UTIs. The antioxidants present in blueberries are good for the immune system, and they prevent growth of bacteria that causes UTIs.

• You can add some fresh blueberries to your favorite cereal and have it for breakfast.
• You can also make fresh blueberry juice and have it daily, in the morning and at night for quick results. Do not add any artificial sweetener to the juice.

Including fresh blueberries or juice in your daily diet is a good way to prevent UTIs, too.source; top10home remedies

what you need to know about kidney infection

http://www.healthdigezt.com/information-on-kidney-infection-its-causes-and-natural-remedies/

HERB ZONE: Local names of Vegetabes around you

HERB ZONE: Local names of Vegetabes around you: English names: Jute leaves Botanical name: Corchorus Local names: Ayoyo (hausa ), Ewedu (yoruba),kerenkeren (igbo) English nam...

Local names of Vegetabes around you

English names: Jute leaves

Botanical name: Corchorus

Local names: Ayoyo (hausa ), Ewedu (yoruba),kerenkeren (igbo)

English names: Bush buck

Botanical name: Gongronema latifolium

Local names: Arokeke (yoruba), Utazi (igbo)

English names: fluted pumpkin leves

Botanical name: Telfairia Occidentalis

Local names: ugu (igbo)

English names: Clove basil (Scent leaf)

Botanical name: Ocimum gratissimum

Local names: daidoya (hausa ),effirin  (yoruba),nchuanwu (igbo)

English names: Water leaf

Botanical name: Talinum Triangulare

Local names: Alenyruwa (hausa ),gbure (yoruba), Nte-oka (igbo)

English names: plumed cockscomb (Lagos spinach)

Botanical name: Celosia Argentia

Local names: shako (hausa ),Shoko yokoto (yoruba)

English names: sweet neem leaf (curry leaf)

Botanical name: Murraya koenigii

Local names: Efirin oso (yoruba)

English names: Moringa leaves

Botanical name: Moringa olefera

Local names:  Zogele (hausa ),igi iyanu, ewe igbale (yoruba), Okwe oyibo, Okwe olu (igbo)

English names: African spinach (green) 

Botanical name: Amaranthus Hybridus  

Local names: alaiyaho (hausa ), efo (yoruba),inine (igbo)

English names: Mint leaves

Botanical name: mentha

Local names: Na'a Naa  (hausa )

English names: Baobab

Botanical name: Adansonia digitata       

Local names: Kuka (hausa ), Igiose (yoruba), Ose (igbo)

English names: Roselle

Botanical name: Hibiscus sabdariffa

Local names: yakuwa, Zoborodo (hausa)

English names: Pumpkin

Botanical name: Cucurbita pepo

Local names: Kabewa  (hausa ), Elegede (yoruba), Apala (igbo)

English names:  Kanaf

Botanical name: Hibiscus cannabinus

Local names:  Rama (hausa )

English names: Sesame seed and leaves

Botanical name: Sesamum indicum

Local names: karkashi, Ridi  (hausa )

English names: Okro

Botanical name: Abelmoschus esculentus

Local names:  Kubewa (hausa ),Ila (yoruba), okwru(igbo)

English names: Ginger

Botanical name: Zingiber officinale

Local names: Chitta (hausa ),Ata ile (yoruba), Jinja (igbo)

English names: Garlic

Botanical name: Allium sativum

Local names: Tafarnuwa (hausa ),Aayu (yoruba), Ayo-ishi (igbo)

English names: Acha

Botanical name: Digitaria exilis

Local names: Acha (hausa )

English names: Locust bean

Botanical name: Ceratonia siliqua

Local names: Dawadawa (hausa ), Iruu (yoruba),Dawadawa (igbo)

Dealing with Hypertension

Hypertension is one of most dangerous terminal illness most people suffer around the world today hear are a few tips on how to avoid and manage hypertension.................
http://www.healthdigezt.com/dealing-with-hypertension-start-with-dash-foods/

why you should never delay toilet time

http://yabaleftonline.com/2015/11/disclosed-why-you-should-never-delay-toilet-time/

Half dead fish brougth back to life in china after a white substance is added to the water which could be cancerous

China’s social media is abuzz with talk of dying fish being "brought back to life". The half-dead fish are returning to life after a white powdery chemical is added to their water. After heated discussions online and rumors stating that consuming these fish could lead to cancer, CCTV journalist interviewed Li Xiaozheng, vice president from Guangxi Fisheries Science Research Institute, to find out the facts. Li has verified the powder to be sodium peroxide. The chemical, after being dissolved in water, releases oxygen, which could have brought the ailing fish "back to life". “It’s fine to use it to increase oxygen, however, if any industrial material were added during the production process, then it should be considered carefully,” Li said
https://web.facebook.com/cctvnewschina/videos/1078187792222040/?video_source=pages_finch_main_video

Make your vegetable last longer with these simple methods

Handling and Preservation of Perishable Crop Produce

 By Juliet Danboyi Lassa

Definition and characteristics of Perishable

Any product that degrades in quality over a short time is considered perishable. Perishable goods need to be handled in a timely, careful and efficient manner; they need to get from producer to consumer while still in useable condition. Any business dealing in perishables needs a cost-effective method of transporting perishable products before they spoil.

 The term perishable products as applied in this paper will focus on only on fresh fruits and vegetables. These items need to be shipped under strictly-controlled temperature and storage conditions. Dried, canned or otherwise preserved foods are not considered perishable and therefore do not require such strict shipping and handling conditions. They can be stored for longer periods of time and at warmer temperatures since there is low risk of spoilage. Some shipping companies will handle live plants and animals as perishable goods as well.

Harvesting and pre-processing

When the vegetable are maturing in the field they change, their form day to day. There is a time when the vegetable will be at peak quality from the stand-point of color, texture and flavor. After the vegetable is harvested it may quickly pass beyond the peak quality condition. In –produce heat is generated when large stockpiles of vegetables are transported or held prior to processing. Since the heat further deteriorates the vegetables and catalysis of micro-organism growth, the harvested vegetables must be cooled if not processed immediately. However, cooling only slows down the rate of deterioration, it does not prevent it. Each vegetable has its optimum cold storage temperature which may be between about 0-10^oC (32-50^oF). The continual loss of water by harvested vegetables due to transpiration, respiration and physical drying of cut surfaces result in wilting of leafy vegetables, loss of plumpness of fleshy vegetables and loss weight loss.

A 10°C increase in temperature will cause fruit and vegetables to deteriorate twice as fast, as well as encouraging disease organisms to grow twice as fast as well. This is why it is important to remove field heat from the produce as quickly as possible after harvest. In many processing plants it is a common practice to process vegetables immediately as they are received from the field. Cooling of vegetable in the field is common practice in some areas. Liquid nitrogen-cooled trucks are best used for providing transportation of fresh produce to the processing plant or directly to market.

Products	temperature range(oc)	Approximate storage life(weeks)	Approximate post-storage life (days) at 21o to 34oc.
Bananas	11-13	3	2-4
Mango	5-7	4-6	2-4
Green beans	0-2	7	2-4
Lettuce	0-2	12	6
Pineapple	8-10	6	4-6
Guava	8-10	4	3
Oranges	5-6	18	4-6
Onion	0-2	2	4-6
Tomatoes	6-7	3	4-6
Peppers	2-3	2	6

Preservation methods for perishable goods

Ø Freezing:

Freezing is an excellent way to preserve fresh vegetables at home. Freezing does not sterilize food; the extreme cold simply retards growth of microorganisms and slows down changes that affect quality or cause spoilage in food. The quality of frozen vegetables depends on the quality of the fresh products and how they are handled from the time they are picked until they are consumed. It is important, also, to start with high quality vegetables because freezing will not improve the product's quality. Fruits and vegetables are best kept at low temperature but not directly in contact with the cooling surface. They should be packaged before placement in the freezer. They can be blanched and stored in air tight containers before placement in the freezer.

Selecting Freezer Containers

Before preparing vegetables for freezing, appropriate containers should be provided. The selection of containers depends on the vegetable being frozen. Containers should be moisture-vapor resistant, durable, easy to seal and should not become brittle at low temperatures. Containers suitable for freezing vegetables include plastic freezer containers, flexible freezer bags and their protective cardboard cartons, or glass canning jars. Some household containers are not recommended for freezing. Regular (not canning) jars break too easily at freezer temperatures.

 
Preparing the Vegetables

Use vegetables at peak flavor and texture for freezing. Wash vegetables thoroughly in cold water, lifting them out of the water as grit settles to the bottom of the washing container. Sort according to size for blanching and packing.

Types of Pack

   Two basic packing methods are recommended for frozen vegetables

·              dry pack and tray pack.

Dry Pack – Place the blanched and drained vegetables into meal-size freezer bags or containers. Pack tightly to cut down on the amount of air in the package. Leave 1⁄2-inch headspace at the top of rigid containers and close securely. For freezer bags, fill to within three inches of the top, twist and fold back top of bag; tie with a twist or rubber band about 1⁄2- to 3⁄4-inch from the food. This will allow space for the food to expand.

Provision for headspace is not necessary for foods packed tightly in containers.

Tray Pack – Place chilled, well-drained vegetables in a single layer on shallow trays or pans. Place in freezer until firm, then remove and quickly fill bags or containers. Close and freeze immediately. Tray-packed foods do not freeze in a block, but remain loose, so the amount needed can be poured from the container and the package reclosed.

Pre-freezing Handling of Vegetables

Vegetable	Preparation	Blanching Time
Spinach	(in boiling water unless otherwise stated)
Green Beans	Select young tender beans. Wash or wax and remove ends. Leave whole, slice or cut into 1-inch to 2-inch lengths. Blanch, cool and drain. Package, seal and freeze.	3 minutes
Peppers:	Hot Wash and remove stems. Package, seal and freeze. cut in half, remove stems and Halves, cut into 1⁄2-inch strips or rings For Use in Uncooked or Cooked Foods Package, seal and freeze.	3 minutes 2 minutes Do not blanch
Tomatoes Quarter ripe tomatoes.	Cut into quarters or eighths.  Cool, package, seal and freeze.  Remove stems, Cover and cook until tender). Cool, package, seal and freeze.	5 to 10 minutes. 10 to 20 minutes

Ø Salting

One simple relatively low cost method of preservation of fruits & vegetables is by pickling. It is a process of fermentation, using brine (salt in water).

PICKLING PROCESS

           A. Utensils and sterilisation of jars Utensils used in the pickling process should be of stainless steel or glass. Utensils made of other materials such as copper, brass, aluminium, or galvanised should be avoided as they react with the acids and salts of the pickling liquid to cause undesirable colour change in the finished products.
Pickles should be preserved in sterilised glass jars. Sterilisation of glass jars by boiling can easily be carried out at household level as follows: 

B. Selection and preparation of vegetables and fruits

Crispiness is highly desirable in pickles. This is achieved by using high quality fresh crops. Green vegetables or fruits can be pickled singly or assorted.

·       Select green fruits or fresh vegetables which are in good condition.

·       Vegetables & fruits may be kept whole, grated or cut into pieces as desired.

·       Wash them thoroughly. They can be scrubbed with a soft brush or rubbed with the palms of the hands. However care should be taken to avoid bruising.

·       Dry them with a clean cloth or kitchen tissue paper. It is important to use dry produce.

C. Fermenting medium:

Brine (salt solution)
High % brine is suitable for preservation of large quantity of vegetables and fruits which can be processed into value added products such as sauces and other processed foods. Low % brine pickling are suitable for vegetables and fruits which can be used in stews, fried rice noodles, gravies, sweet and sour sauces, salads and similar recipes. These are usually preserved in small quantities and are not stored for long period.
  
Pickling in brine
Pickling can be carried out in: -
(a) Low percentage (3 - 5%) brine
(b) High percentage (10%) brine

	Brine
	Low % brine		High % brine
Period of fermentation process	1 week	3-4 weeks	2-3 days	1 week
Suitable crops	Bananas Eggplant Green beans Lettuce Pineapple Cucumber Oranges Spinach Tomatoes Peppers	Bananas Eggplant    Green beans      Lettuce Pineapple Cucumber Oranges Spinach Tomatoes Pepper	Bananas Eggplant Green beans Lettuce Pineapple Cucumber Oranges Spinach Tomatoes Peppers	Bananas Eggplant    Green beans Lettuce Pineapple Cucumber Oranges Spinach Tomatoes Peppers
Shelf life in months	3-4	6-8	12	6-8

(a) Pickling in low percentage (3 - 5%) brine
Ingredients:

1 kg of vegetables or fruits

30 - 50 g of salt

1 L of water (boiled and cooled)

Once produce to be pickled has been prepared as at (B)

(i) Pack vegetables or fruits into a wide mouth sterilised container such as a glass jar or stainless steel container leaving a head space of 7 to 10 cm.

(ii) Prepare a 3 - 5 % salt solution by dissolving 30-50 g of salt in one litre of water. When the salt is completely dissolved, cover the produce with the brine solution. Place a heavy object (e.g a glass plate) on top to weigh down the vegetable below the brine level to ensure complete fermentation.

(iii)  Cover the jar with a thin cloth for aeration and to prevent contamination.

(iv)  Allow the preparation to ferment for a week in a moderately warm room (21 - 27ºC). Bubble formation indicates fermentation. Check for bubbles by tapping on the side of the container. If no more bubbles rise to the surface, fermentation has been completed.

(v) Remove any scum formed on top of the brine as it would affect its acidity and cause the product to spoil.

(vi)Once fermentation is completed, remove the cloth and close tightly the container. 

(b) Pickling in high percentage (10%) brine.
Ingredients:
1 kg of vegetables
100 g of salt
1 L of water
The same procedures as above should be followed with the following modifications:
The concentration of the salt solution in step (ii) is higher and is prepared by dissolving 100g of salt in 1 litre of water.
The preparation in this case is left overnight to ferment. In the morning, another 100g of salt is added to every kg of vegetables/fruits used to maintain the salt solution at 10% concentration.
After one week and thereafter every week, 50g of salt is further added. This process can last 3 - 4 weeks until complete fermentation.
Note: Before use, pickles can be desalted through several washing or by soaking in plenty of water if desired.

Ø Drying Fruits and Vegetables:

·       Step 1- Begin by washing and drying your fruit or vegetable of choice. Thoroughly dry and slice your produce; fruits and veggies that are cut into uniform thin slices dry best. A sharp knife and steady hand is fine for this, but you may also find a mandolin slicer or food processor useful. Make sure to discard any stems and woody or rotten portions.

·       Step 2 for Fruits- In place of a coat of sulphites, the fruit slices still need something that is going to help preserve them and extend their shelf life. I find what works best is a dip in ascorbic acid. This is much safer, since ascorbic acid simply comes from vitamin C. Immerse your fruit slices and let them soak for 3 minutes before removing them and patting them dry with paper towels.

·       Step 2 for Vegetables- Drying veggies is different from drying fruits because dried fruits obtain a leathery texture, whereas dried veggies become crisp. They contain less acid than fruits, so in a dried state they become brittle instead of chewy. To prepare veggies to be dried, they need to be blanched. This stops the enzyme action that causes loss of colour and flavour during storage.  Move immediately onto the next step, as it is best to complete step #3 while the veggies are still warm to the touch.

Crops and required blanching time

Suitable crop	Required time for blanching
Tomatoes	1 min
Green beans	3 mins
Cucumbers	3 mins

·       Step 3- Create your own drying trays by placing cake cooling racks (the ones that look like little metal grids) on top of some cookies sheets. These racks will allow for sufficient air flow, which is imperative. Next, set your oven to 140 degrees. This is likely the lowest setting your oven has. During the entire drying process, you will need to keep the door to your oven ajar (open).

·       Step 4- It will take between 4 and 12 hours for your fruits and vegetables to dry, depending on what you are drying and how thinly it is sliced. Check them after 4 hours. Dried fruit is done when it feels dry and leathery to the touch, but still flexible. Dried vegetables are done when they are brittle, as they will shatter if you hit them with your hand.

·       Step 5 for Fruits- After being oven dried, vegetables can simply be cooled and stored in an airtight container. However, fruits must be conditioned. Remove your fruits from the trays and place them in a tight sealing jar. They will need to remain in this jar for the next 10 days. Every day, give the jar a good shake. This will help to distribute the remaining moisture in the fruit, giving it the desired texture. After those 10 days, you can remove your dried fruit from the jar to store or consume it.

Loses of perishable goods arise from the following 

• Waste arising from overproduction - Producers of perishable goods should plan production schedules and volume according to customers demand. Fruits and vegetables are also vulnerable to waste due to overproduction.

• Waste arising from defects – When receiving mango for production, it passes through a sorter. Each size category are priced differently, smallest having the cheapest price. Then it passes again on a long conveyor belt. A series of quality assurance staffs are lined and removing defective mangoes. Defective mangoes are not fit for processing (not always true). Those are just waste if not sorted out properly.

•  Waste arising from delayed processing – Time is money so it should be spent wisely. Office hours are 8am-12pm and 1pm to 5pm. A dishonest worker usually works under-time or takes a long rest during break-time. Every hour unwisely spent is considered as waste from operation. If the expected output of one employee is 500 pieces, then skipping work hours can reduce it down to 300. The 200 pieces deficits are losses. Delay causes spoilage of vegetables.

• Waste arising from transport – the nature of our Nigerian roads makes it very difficult to transport perishable goods such as tomato, oranges, mango from one part of the country to another. Other losses caused by transport are inadequate handling, improper packaging, damaged shelves and lack of cold feature.

•  Waste arising from processing – There are natural losses in processing. Examples: peels of mango, pineapple and banana. Waste product can still be used. For example, converting banana peels to wine and vinegar.

Health Factors to Be Considered During Handling and Preservation of Fruits and Vegetables

The following actions are not allowed in food processing area:

                  1) Talking

                  2) Coughing and sneezing

                  3) Spitting

                  4) Eating, drinking and

                  5) Leaving the post of duty.

 Insisting on doing the mentioned actions could result in product contamination and spoilage

         

Conclusion

Handling and Preservation of fruits and vegetables to maintain its nutrients and flavors are simple but difficult if the processes are not known and followed strictly. Such information should be disseminated to women of all classes and levels to improve the quality and hygiene of preserved fruits and vegetables.