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Showing posts with label Parsley. Show all posts
Showing posts with label Parsley. Show all posts

Tuesday, 9 February 2016

Foods That Can Purify Your Blood Naturally

Blood is an important component of the body. The task of blood is to provide important nutrients and oxygen to various parts of the body, and removing waste and carbon dioxide from those blood cells. Our body has its own detoxification system, which include kidneys, liver, intestines and skin. These are constantly filtering the blood to eliminate the harmful toxins from the body to maintain good health. Blood purification is very crucial for the healthy functioning of the body, because our overall health of an individual is dependent upon the blood of that individual. So if you want to purify your blood naturally, then include the following detoxifying foods in your diet.

foods that can purify blood naturally
Image courtesy of dream designs at FreeDigitalPhotos.net

Foods that can purify your blood naturally

Dandelion

The rich amount of antioxidants and phytonutrients present in the dandelion helps to eliminate the toxins and free radicals from your digestive tract. Drinking dandelion root tea stimulates the liver and flushes out the toxins from your bloodstream.

Green Vegetables

Green vegetables like cabbage, cauliflower, broccoli and spinach are rich in antioxidant and anticancer compounds, which helps the liver to detoxify the blood and acts as natural cleansing agent for the blood. So include these vegetables on regular basis in your diet.

Garlic

Garlic is enriched with sulfur, it is an essential mineral which helps the body to get rid of harmful toxins. Also, it keeps your intestine free of viruses, parasites and bad bacteria.

Neem Leves

Neem leaves are one of the very well-known remedy to cleanse the body. Boil some neem leaves in a cup of water and have this water in the morning on an empty stomach. It acts as a natural blood cleanser.

Carrots

Carrots are rich in vitamin A, C, B6, K and glutathione, a natural liver cleansing protein. Drink a glass of fresh carrot juice in the morning on an empty stomach helps the body to cleanse and remove the toxins.

Flaxseed

Rich in omega-3 fatty acids and fiber helps the body to get rid of blood sugar and also eliminate the toxins from the body.

Avocado

Avocado is very helpful in cleansing the blood and it is good for maintaining healthy skin. Avocado helps to lower blood pressure, cholesterol and also detoxify the liver.

Parsley

Parsley is widely used as a remedy for cleansing the blood. It helps the kidneys to eliminate the toxins through urine.

Turmeric

Turmeric is well-known ayurvedic medicine to detoxify the liver. It helps to speed up the body's detoxifying process.

Alfalfa

Alfalfa helps in detoxifying the body, it lowers cholesterol, regulates pH levels in the blood and balances hormones. Also it is a natural diuretic .

http://www.dailyhealthgen.com/2015/03/foods-that-can-purify-blood-naturally.html


This post is on Healthwise


Go to Healthwise for more articles

Wednesday, 29 July 2015

Chelation Treatments for Heavy Metal Toxicity

The term “chelation” (pronounced key-lay-shun) comes from the Greek word chele, which means “claw”.  This may sound strange until you understand that certain agents, known as chelators are able to chemically bond with metals, minerals, or chemical toxins and whisk them out of the body via the urine and feces.

What Is Chelation?


In our increasingly toxic world, this is beginning to be a very necessary step toward wellness for many people.  One of the methods by which people are discovering their heavy metal toxicity is via a test known as hair mineral analysis, usually ordered by a naturopath or an integrative doctor searching for the underlying cause for disease.
People are discovering that their bodies are polluted with heavy metals such as iron, lead, mercury, cadmium, copper and zinc.  Our bodies cannot break down heavy metals, thus creating toxic levels which are playing havoc with health.
Natural therapists have long known that certain agents are able to chelate – grab onto – these heavy metals and pull them out of the body’s blood and tissues.  They form complex molecules that are chemically inert and can be easily excreted without interacting any further with the body.  This is the method by which chelation therapy detoxifies heavy metals.
So Where Are All These Heavy Metals Coming From?
Heavy metal toxicity is due to many different things, including amalgam dental fillings (which are about 50% mercury), lead in paint, tap water, chemical residues in processed foods, petrochemical products, and cosmetics (unless organic).  Mercury is probably the worst offender and those who work in these professions have the highest risk of mercury overload: physicians, pharmaceutical workers, any dental occupations, laboratory workers, potters, hairdressers, painters, printers, metal workers, welders, cosmetic industry workers, battery makers, engravers, photographers, and visual artists.
Dr. Garry Gordon, a leader in the field of chelation says, “No one on Planet Earth is operating at optimal levels without doing something about the toxic metals.  Thus the conclusion I draw is that chelation appears to be a lifetime necessity for all.  There is no chelation that can dent the lead levels of bones unless continued for at least seven years (bone turnover time).”
How Is Chelation Therapy Administered?
Depending on the agent used and the type of metal toxicity, chelating agents may be taken orally or injected into a vein or muscle.
Known Chelators
Note:  It is possible to feel worse after chelation than when you began if you are not well-informed and do not proceed carefully under the care of a competent healthcare practitioner.  You will want to get the hair mineral analysis test done first to see what metals you have a problem with (if any) and this test is usually done with a qualified professional like a naturopath or integrative doctor.  The following list is purely for informational purposes.
Ethylene Diamine Tetraacetic Acid (EDTA) is the most widely used and studied chelating agent.  It is a synthetic amino acid first used in the 1940’s as a treatment for lead poisoning.  In the 1950’s physicians began to use it for the treatment of cardiovascular disease. 
In 1980, Drs W Blumer and T Reich headed a study which discovered that people who lived close to a busy road had higher chances of dying from cancer than those who did not live close to a busy road.  They discovered that lead from vehicle exhaust was suspended in dust particles and sediment dust along the automobile artery.  They further found that calcium EDTA helped to eliminate the lead poisoning.  It appears that someone listened to this report – all vehicles manufactured after 1986 in the USA were required to operate completely on unleaded fuel.
However.  Using synthetic chelators with their own toxic side effects is not the best way to chelate.
More Natural Chelation Agents Include:
Homeopathic merc sol – good for the removal of arsenic, iron and mercury.
Alpha lipoic acid (ALA) – a nutritional supplement that transforms into dithiol dihydrolipoic acid, a chelator of both mercury and arsenic.  It is advised that ALA should be taken with caution by starting at low dosages and supporting its use with a full protocol, which includes clay, to ensure that the heavy metals do actually leave the body.
Inositol Hexaphosphate (IP6) – derived naturally from seeds and rice bran, is the most potent natural chelator of iron and completely non-toxic. Researchers at Wake Forest University Health Sciences state that “iron chelators may be of value as therapeutic agents in the treatment of cancer. They may act by depleting iron, a necessary nutrient, and limiting tumor growth.” [Current Topics Medical Chemistry 4: 1623—35, 2004].   IP6 appears to work selectively against cancer cells. Because cancer cells are high in iron content, IP6 directs most of its attention to these abnormal cells by selectively removing iron.  That deprives them of their primary growth factor.  IP6 does not remove iron from normal red blood cells which are tightly bound to hemoglobin.  Unlike cancer drugs, healthy cells are not affected with IP6, so IP6 has very low toxicity. [Deliliers GL, British J Haematology 117: 577—87, 2002]
Furthermore, IP6 actually enhances the anti-cancer effects of Adriamycin and Tamoxifen, two commonly used breast cancer drugs. [Tantivejkul K, Breast Cancer Research Treatment 79: 301—12, 2003]  For further research on IP6 on pubmed.gov, click this link.
Cilantro (Coriander) – a very effective chelator.  Many people suffering from mercury exposure report a reduction in the often-cited feeling of disorientation when they consume large quantities of this popular herb.  It appears to work better when combined with chlorella (see below).
Parsley, Alfalfa, and Chlorella (blue-green algae) – all three are powerful chemical and heavy metal chelators.  They help to get your system more alkaline and purify the blood, making it easier for the body to rid itself of wastes with less discomfort or “healing crisis” (which is often felt when the toxic debris coming out of the cells causes you to feel sick or like you have the flu).
Onions and garlic –  The high sulfur content works to eliminate heavy metals.  Eggs, cauliflower, Brussels sprouts and cabbage also have high sulfur content.
Food-Grade Activated Charcoal –  Al Sears, MD recommends his patients utilize food grade activated charcoal for detoxifying heavy metals.  He recommends a total of 20 grams per day, spaced apart in two to four doses, over a 12 day period.

A few more tips:  Remember to replace the good minerals which may be lost during the chelation process with a great quality mineral supplement.  Note that it is best to eliminate heavy metals gently – slower is better than faster – so that the body can reabsorb less and avoid flooding the body with toxic metals that can cause you to feel rotten.  I said it up above and I will repeat it here – it is possible to feel worse after chelation than when you began if you are not well-informed and do not proceed carefully under the care of a competent healthcare practitioner.
References:
http://www.gordonresearch.com/answers/chlorella_and_cilantro.html
http://drsircus.com/medicine/essentials-natural-chelation
http://pubmed.gov
This article is on Healthwise.

Sunday, 9 March 2014

What Is Parsley Good For?

Parleying Parsley

Botanical name: Petrosalinum sativum
Some know parsley only as an attractive leaf garnish that's ignored, not eaten. It's true that parsley leaves are an attractive plant with small, scalloped leaves, but it has more than a pretty appearance. It’s an annual herb thought to have originated in southeastern Europe or western Asia, now grown in gardens throughout the world.
There are two basic parsley types: one with curly, crinkly leaves and the more familiar Italian parsley, which is flat. The latter is hardier for withstanding cold in Northern or Midwest gardens. Parsley usually reaches one to two feet in height in the first year before flowering, and grows best in partial shade. It's been suggested that because it's a bit difficult to start from seed, taking up to two months to sprout, buying small parsley seedlings (organic is best!) may be a better way to start this in your indoor pots or late spring garden. One tip involves pouring a kettle of boiling water along the row before covering the seeds. As a potted plant, keep it evenly moist.
Chopped fresh or dried and combined with thyme and bay leaves, parsley is included in the French combination of herbs called bouquet garni, used to season stock, stews, and soups. It can be added to sandwiches, any type of casserole and adds a fresh, spring-like flavor to dips and cheese. The best way to keep fresh parsley sprigs is to wrap them in damp paper towels, place in a sealed zip-lock baggie, and keep refrigerated. Dried parsley flakes are useful for several months when stored in a tightly sealed glass container and stored in cool, dark, and dry place.

Health Benefits of Parsley

If you want to be impressed by parsley, take a look at its vitamin K content – a whopping 574% of the daily recommended value. What this does is promote bone strength, but it also has a role in the treatment and possible prevention of Alzheimer's disease by limiting neuronal damage in the brain. The vitamin K dominance is enough to make the 62% daily value of vitamin C and the 47% DV in vitamin A look positively paltry, but the “C” content is 3 times more than in oranges, and the “A” augments the carotenes lutein and zeaxanthin, helping to prevent eye diseases like cataracts and macular degeneration.
The iron in parsley (twice as much as in spinach) is essential for the production of an important oxygen-carrying component in the red blood cells called heme. Copper is important because it’s required by the body for normal metabolic processes, but must be supplied through outside sources. The manganese in parsley contains super-antioxidant superoxide dismutase, and the folate helps form red blood cells and make up our genetic material.
Parsley is useful as a digestive aid with its high fiber content. This helps move foods through the digestive tract and controls blood-cholesterol levels, but has a diuretic effect as well. A tea made from parsley is a traditional remedy for colic, indigestion, and intestinal gas. As an herb sprinkled in food, it actually helps purify the blood and fight cancer. Eating parsley is now thought to be a way to detoxify the system of harmful compounds like mercury, sometimes found in dental fillings.
Quite a unique compilation of compounds and volatile oils is contained in parsley. Eugenol is used in dentistry as a local anesthetic and an antiseptic to help prevent gum diseases. It's also been found to reduce blood sugar levels. Polyphenolic flavonoids and antioxidants include apiin, apigenin, crisoeriol, and alphathujen. Volatile oils include myristicin, limonene, apiol, and alpha-thujene. It also contains one of the highest antioxidant counts among plants, with an oxygen radical absorbance capacity (ORAC) of 74,349 per 100 grams of fresh, raw parsley.

Parsley Nutrition Facts

Serving Size: One oz. of chopped parsley (28 grams)
Amt. Per Serving
Calories
10
Carbohydrates
2 g
Fiber
1 g
Protein
1 g

Studies on Parsley

The apigenen in celery and parsley was also shown to dramatically inhibit breast cancer cells in a celebrated study done at the University of Missouri. Scientists found apigenin shrank a certain breast cancer tumor stimulated by progestin, a synthetic hormone taken by women for menopausal symptoms.1
Fourteen subjects participated in a randomized crossover trial to research the effectiveness of the flavone apigenin in parsley on the biomarkers for oxidative stress. Erythrocyte glutathione reductase (a polypeptide important in oxidation-reduction) and superoxide dismutase (which removes free radicals) activities were found to increase during intervention with parsley.
The conclusion: parsley seemed partly responsible for increased levels of glutathione reductase and superoxide dismutase.2

Parsley Healthy Recipes: Garlic Green Beans with Parsley


Parsley Healthy Recipes

Ingredients:
  • 1 pound green beans, stem ends removed
  • 2 tablespoons olive oil
  • 2 medium cloves of garlic, minced
  • 2 teaspoons lemon zest
  • Sea salt and freshly ground pepper
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped Italian parsley
Procedure:
  1. Bring a large pot of salted water to boil. Add green beans and cook until tender but still crisp, about 4 minutes. Drain and set aside.
  2. In the same pot, heat 1 tablespoon of oil over medium low heat. Add the garlic and cook until it begins to soften, about 2 minutes. Return the beans to the pot. Add the lemon zest, remaining 1 tablespoon oil, and season with salt and pepper. Remove from heat and stir in the lemon juice and parsley. Toss to coat and serve.  
Optional: Sprinkle with 1/4 cup almonds, toasted and chopped, and sprinkle with raw cheese of choice.
This recipe makes 4 servings.
(From: Healthy Recipes for Your Nutritional Type by Dr. Mercola)

Parsley Fun Facts

Parsley as a word is derived from two Greek words: "petrose," meaning rock, since it so often pops through rocky terrain and stone walls; and "selenium," an ancient name for celery. So literally, parsley means “rock celery.” This herb was often planted at gravesides, so the loaded phrase in need of parsley” meant someone was not long for this world.

Summary

Parsley is an herb known primarily as a decorative embellishment in restaurant food presentation, but it's so much more than that. Its subtle flavor is useful in all kinds of dishes, cold and hot. To grow it yourself, remember: as a biennial, it only flowers the second year, but it’s well worth the wait.
Parsley is useful as a digestive aid and natural breath freshener, and contains lots of vitamin A, copper, and manganese, plus three times more vitamin C than oranges, and twice the iron than the same amount of spinach. A tea made from parsley is a traditional remedy for colic, indigestion, and intestinal gas, and as an herb helps to purify the blood and fight cancer. Sprinkle it in your next casserole or pot of soup to add a fresh and nutritive flavor dimension.
Other sources:
References:

Wednesday, 31 October 2012

Understanding Free Radicals

Originally published on Wednesday, October 10th, 2012
               
IMMUNE SYSTEM by for Bel Marra Health


free radicalsFree radicals are now considered the biggest accelerator of aging. Although you are likely familiar with the term, if you really want to avoid falling victim to free radical damage, you need to know exactly where they come from, what they do to your body and how to neutralize them. Below is an in depth explanation of free radicals and their antidote — high ORAC foods.

The Science Behind Free Radicals

Free radicals are atoms with an odd number of electrons in their outer shell, which means that they contain an electron that is unpaired. This is problematic because electrons like to be paired, and they steal electrons from surrounding molecules or structures in order to become a pair and gain stability. In so doing, they create a new structure with unpaired molecules, which causes a chain reaction with countless additional free radicals being formed. This process destructs living cells and damages the DNA contained within them. Uncontrolled free radical damage not only accelerates aging, it also damages your cells.

Where Free Radicals Come From

Exposure to environmental toxins such as air pollution, cleaning chemicals, paint fumes and cigarette smoke all cause the generation of free radicals in your body, and so too can overexposure to sunlight. Toxins found in alcohol and most sources of water also cause the formation of free radicals. According to many alternative healthcare practitioners, the typical American diet is the greatest cause of free radical formation in the body. This belief is not farfetched either; a recent scientific study found that the consumption of sugar measurably increases the formation of free radicals and other studies have confirmed that fried foods increase free radical levels in the body. Unfortunately, because of the toxic pestiside residue found within them, even immune system boosting health foods can contribute to free radical damage.

ORAC: The Antidote to Free Radicals

In order to understand ORAC value you must first understand antioxidants. Antioxidants neutralize free radicals and prevent them from causing death and destruction to your cells and DNA. ORAC is the acronym for Oxygen Radical Absorbance Capacity, and an ORAC score is the measurement of the antioxidant capacity of different foods and supplements. Foods, beverages and supplements with a high ORAC value are considered the best antidote to free radicals. The higher the ORAC score, the better the food item is at neutralizing free radicals and protecting the body from the damage that free radicals cause.

Although all fruits and vegetables contain a medium to high ORAC value, on a gram to gram basis, spices tend to surpass produce. Cloves, oregano, rosemary, thyme, cinnamon, turmeric, parsley, nutmeg and basil all yield extremely high ORAC scores. When it comes to fruit Acai yields the highest ORAC score. Although Acai is not available in most North American grocery stores, it is available in liquid and supplement form, and many alternative healthcare practitioners recommend drinking or supplementing with it as a preventative measure against free radical damage. Finally, dark cocoa, berries, cherries, plums, apples, peaches and grapes, as well as artichokes, garlic, broccoli, cabbage and almonds, are all considered high ORAC foods. In order to maximize the efficacy of these high ORAC foods, you should always buy organic, because the pesticide residue on non-organic items can offset their antioxidant yielding benefits.

http://www.belmarrahealth.com/immune/understanding-free-radicals/

Tuesday, 29 November 2011

8 Spices and Herbs to Eat

8 of the World’s Healthiest Spices & Herbs You Should Be Eating 





8 of the World's Healthiest Spices
By Kerri-Ann Jennings, M.S., R.D., Associate Nutrition Editor at EatingWell Magazine

As a registered dietitian and associate nutrition editor at EatingWell Magazine, I know that herbs and spices do more than simply add flavor to food. They let you cut down on some less-healthy ingredients, such as salt, added sugars and saturated fat, and some have inherent health benefits, many of which Joyce Hendley reported on for EatingWell Magazine.

Modern science is beginning to uncover the ultimate power of spices and herbs, as weapons against illnesses from cancer to Alzheimer's disease. "We're now starting to see a scientific basis for why people have been using spices medicinally for thousands of years," says Bharat Aggarwal, Ph.D., professor at the University of Texas M.D. Anderson Cancer Center in Houston and author of Healing Spices (Sterling, 2011).

Aggarwal notes that in his native India, where spices tend to be used by the handful, incidence of diet-related diseases like heart disease and cancer have long been low. But when Indians move away and adopt more Westernized eating patterns, their rates of those diseases rise. While researchers usually blame the meatier, fattier nature of Western diets, Aggarwal and other experts believe that herbs and spices-or more precisely, the lack of them-are also an important piece of the dietary puzzle. "When Indians eat more Westernized foods, they're getting much fewer spices than their traditional diet contains," he explains. "They lose the protection those spices are conveying."

While science has yet to show that any spice cures disease, there's compelling evidence that several may help manage some chronic conditions (though it's always smart to talk with your doctor). What's not to love? Here we've gathered eight of the healthiest spices and herbs enjoyed around the world.

Chile Peppers
May help: Boost metabolism.


Chile peppers add a much-appreciated heat to chilly-weather dishes, and they can also give a boost to your metabolism. Thank capsaicin, the compound that gives fresh chiles, and spices including cayenne and chipotle, their kick. Studies show that capsaicin can increase the body's metabolic rate (causing one to burn more calories) and may stimulate brain chemicals that help us feel less hungry. In fact, one study found that people ate 16 percent fewer calories at a meal if they'd sipped a hot-pepper-spiked tomato juice (vs. plain tomato juice) half an hour earlier. Recent research found that capsinoids, similar but gentler chemicals found in milder chile hybrids, have the same effects-so even tamer sweet paprika packs a healthy punch. Capsaicin may also lower risk of ulcers by boosting the ability of stomach cells to resist infection by ulcer-causing bacteria and help the heart by keeping "bad" LDL cholesterol from turning into a more lethal, artery-clogging form.

Don't Miss: Foods That Blast Belly Fat

Ginger
May help: Soothe an upset stomach, fight arthritis pain.


Ginger has a well-deserved reputation for relieving an unsettled stomach. Studies show ginger extracts can help reduce nausea caused by morning sickness or following surgery or chemotherapy, though it's less effective for motion sickness. But ginger is also packed with inflammation-fighting compounds, such as gingerols, which some experts believe may hold promise in fighting some cancers and may reduce the aches of osteoarthritis and soothe sore muscles. In a recent study, people who took ginger capsules daily for 11 days reported 25 percent less muscle pain when they performed exercises designed to strain their muscles (compared with a similar group taking placebo capsules). Another study found that ginger-extract injections helped relieve osteoarthritis pain of the knee.
Must-Read: 5 Foods That Fight Pain Naturally

Cinnamon
May help: Stabilize blood sugar.


A few studies suggest that adding cinnamon to food-up to a teaspoon a day, usually given in capsule form-might help people with type 2 diabetes better control their blood sugar, by lowering post-meal blood-sugar spikes. Other studies suggest the effects are limited at best.

Turmeric
May help: Quell inflammation, inhibit tumors.


Turmeric, the goldenrod-colored spice, is used in India to help wounds heal (it's applied as a paste); it's also made into a tea to relieve colds and respiratory problems. Modern medicine confirms some solid-gold health benefits as well; most are associated with curcumin, a compound in turmeric that has potent antioxidant and anti-inflammatory properties. Curcumin has been shown to help relieve pain of arthritis, injuries and dental procedures; it's also being studied for its potential in managing heart disease, diabetes and Alzheimer's disease. Researcher Bharat Aggarwal is bullish on curcumin's potential as a cancer treatment, particularly in colon, prostate and breast cancers; preliminary studies have found that curcumin can inhibit tumor cell growth and suppress enzymes that activate carcinogens.

Saffron
May help: Lift your mood.


Saffron has long been used in traditional Persian medicine as a mood lifter, usually steeped into a medicinal tea or used to prepare rice. Research from Iran's Roozbeh Psychiatric Hospital at Tehran University of Medical Sciences has found that saffron may help to relieve symptoms of premenstrual syndrome (PMS) and depression. In one study, 75% of women with PMS who were given saffron capsules daily reported that their PMS symptoms (such as mood swings and depression) declined by at least half, compared with only 8 percent of women who didn't take saffron.
Must-Read: 4 Foods to Boost Your Mood

Parsley
May help: Inhibit breast cancer-cell growth.


University of Missouri scientists found that this herb can actually inhibit breast cancer-cell growth, reported Holly Pevzner in the September/October 2011 issue of EatingWell Magazine. In the study, animals that were given apigenin, a compound abundant in parsley (and in celery), boosted their resistance to developing cancerous tumors. Experts recommend adding a couple pinches of minced fresh parsley to your dishes daily.

Sage
May help: Preserve memory, soothe sore throats.


Herbalists recommend sipping sage tea for upset stomachs and sore throats, a remedy supported by one study that found spraying sore throats with a sage solution gave effective pain relief. And preliminary research suggests the herb may improve some symptoms of early Alzheimer's disease by preventing a key enzyme from destroying acetylcholine, a brain chemical involved in memory and learning. In another study, college students who took sage extracts in capsule form performed significantly better on memory tests, and their moods improved.

Related: 5 Foods to Help Ward Off Colds

Rosemary
May help: Enhance mental focus, fight foodborne bacteria.


One recent study found that people performed better on memory and alertness tests when mists of aromatic rosemary oil were piped into their study cubicles. Rosemary is often used in marinades for meats and poultry, and there's scientific wisdom behind that tradition: rosmarinic acid and other antioxidant compounds in the herb fight bacteria and prevent meat from spoiling, and may even make cooked meats healthier. In March 2010, Kansas State University researchers reported that adding rosemary extracts to ground beef helped prevent the formation of heterocyclic amines (HCAs)-cancer-causing compounds produced when meats are grilled, broiled or fried.
Don't Miss: Drink This to Cure a Headache & 4 More Home Remedies From Your Kitchen

What are your favorite herbs and spices?

By Kerri-Ann Jennings




Kerri-Ann, a registered dietitian, is the associate editor of nutrition for EatingWell magazine, where she puts her master's degree in nutrition from Columbia University to work writing and editing news about nutrition, health and food trends. In her free time, Kerri-Ann likes to practice yoga, hike, bake and paint.


More from EatingWell:


http://shine.yahoo.com/vitality/8-world-8217-healthiest-spices-38-herbs-eating-150600515.html
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