Socrates Said," Let foods be your medicine and let medicine be your foods". Let us all practice the values of the past wisdom to build a letter living and living health while we enjoy the delicious drinks

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Sunday, March 6, 2016

The #CurableSmoothie of Olive, Tomato and Artichoke in Reduced Risk and Treatment of Hay Fever

Kyle J. Norton(Scholar, master of Nutrients, all right reserved)
Health article writer and researcher; Over 10.000 articles and research papers have been written and published on line, including world wide health, ezine articles, article base, healthblogs, selfgrowth, best before it's news, the karate GB daily, etc.,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Disilgold.com Named 50 of the best health Tweeters Canada - Huffington Post
Nominated for shorty award over last 4 years
Some articles have been used as references in medical research, such as international journal Pharma and Bio science, ISSN 0975-6299.

The smoothie for Reduced risk and Treatment of Hay fever
Yield: 2 servings (about 8 ounces each)
1/4 cup olive
1 cup tomato
1/4 cup artichoke
1 cup of rice milk

1. Place all ingredients in a blender and puree about 1 minute
2. Blend on high speed about 1 minute or until the mixture is thick and the ice is well crushed. Add more green tea drink if needed
3. Serve immediately

The dream of finding the natural ingredient for prevention and treatment of infectious skin diseases, such as  Impetigo, without adverse effects in replacement of conventional medication has not been abated. Some ingredients have to discard because of not achieving the same potent results in human trials.

Hay fever is also known as allergic rhinitis, is a collections of many signs and symptoms similar to a cold with sneezing, watery, as a result of allergic effect, including dust, dander, insect venom, pollen, etc.

Scientist community may have found the smoothie(combined ingredients of olive, tomato and artichoke ) with potential and therapeutic value for reduced risk and treatment of Hay fever without adverse effects.

Omega 3 fatty acids, found abundantly in olive may process the magic in reduced risk allergic disease inducing Hay fever, according to the The University of Adelaide(1).
Dr. Hageman JH and colleagues at the Wageningen University, although epidemiological studies linking intake of Omega fatty acids in reduced risk of allergic disease with conflict results, Three well known randomized controlled trials showed that providing LCPUFA during infancy or childhood reduced allergy and/or respiratory illness while one found no effect(2).
In support of above validation, the Lebanese University study suggested, maternal diet during pregnancy and a childhood diet rich in antioxidants and omega-3 fatty acids are considered as healthy diets that could be protective for allergic diseases in childhood(3).

Silymarin, a powerful phytochemical found in Artichokes may be another ingredient used for treatment of Hay Fever. According to the Mashhad University of Medical Sciences, intake of silymarin alleviated the severity of allergic rhinitis symptoms through regulating the serum IgE, and interleukin (IL-4, IL-5, interferon-γ) levels(4).

Carotenoid found abundantly in tomato may also be potential in reduced risk and treatment of Hay fever. According to the Institute of Epidemiology,in adulthood, high concentration of plasma of crotentoid level is associated to a protective effect on allergic rhinitis(5)(6).
In the Bingöl State Hospital study, imbalance of vitamins A and E measured as enzymatic and non-enzymatic antioxidants and oxidative stress played an essential role in the etiopathogenesis of allergic rhinitis(7).

The Smoothie of Olive, Tomato and Artichoke  may hold a key for further studies in production of
a curable natural remedy for prevention and treatment of  Hay Fever
People who are at  increased risk of  Hay Fever due to family history, weaken immunity,....should drink at least one cup or more daily. People with hay fever may drink as much as they can, depending to the digestive toleration.

References
(1) Maternal prenatal and/or postnatal n-3 long chain polyunsaturated fatty acids (LCPUFA) supplementation for preventing allergies in early childhood by Gunaratne AW1, Makrides M, Collins CT.(PubMed)
(2) The impact of dietary long-chain polyunsaturated fatty acids on respiratory illness in infants and children by Hageman JH1, Hooyenga P, Diersen-Schade DA, Scalabrin DM, Wichers HJ, Birch EE.(PubMed)
(3) Diet and allergic diseases among population aged 0 to 18 years: myth or reality? by Saadeh D1, Salameh P, Baldi I, Raherison C.(PubMed)
(4) Effect of silymarin in the treatment of allergic rhinitis by Bakhshaee M1, Jabbari F, Hoseini S, Farid R, Sadeghian MH, Rajati M, Mohamadpoor AH, Movahhed R, Zamani MA.(PubMed)
(5) Association of carotenoids, tocopherols and vitamin C in plasma with allergic rhinitis and allergic sensitisation in adults by Kompauer I1, Heinrich J, Wolfram G, Linseisen J.(PubMed)
(6) Serum concentrations of carotenoids and vitamins A, E, and C in control subjects from five European countries by Olmedilla B1, Granado F, Southon S, Wright AJ, Blanco I, Gil-Martinez E, Berg H, Corridan B, Roussel AM, Chopra M, Thurnham DI.(PubMed)
(7) [Oxidative stress and antioxidant factors in pathophysiology of allergic rhinitis].[Article in Turkish] by Akbay E1, Arbağ H, Uyar Y, Oztürk K.(PubMed)

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