Coconut oil kills microbes in the stomach

Coconut Oil for Stomach Flu

Coconut oil improves digestion and kills microbes in stomach

Natural coconut oil is one of the most harmless and safe officially recognized food products with no harmful effects on our body. For many years it was avoided with the argument that it contains unsaturated fatty acids, but it is now considered useful. Its strength is in the unique composition of fatty acids. For vegetarians and horseradish is a source of health and energy, but it is useful not only for them. That is why he has recently returned to the kitchens of many households.

Protects against stomach and intestinal diseases. Its saturated fat has antimicrobial properties and helps fight various bacteria, fungi, parasites. It helps to utilize many vitamins, minerals and amino acids. A typical example is its potential to improve the absorption of calcium and magnesium needed for healthy bones. This makes it very suitable for mature women and at risk of osteoporosis. It also improves the health of the teeth.

It is useful in type 2 diabetes, in overweight. Prevents and softens symptoms of Alzheimer’s disease. But it is also a good tool for maintaining the skin – for massage, like hair care. Helps tooth health. Coconut wonderful strengthens the immune system, helps fight overweight, lowers cholesterol, reduces the risk of cardiovascular disease, normalize the work of endocrine glands. And this is far from a complete list of the beneficial effects of coconut oil. It also includes many antioxidants that slow down aging.

Coconut oil not stay in the body in the form of fats

Contains 10 types of medium chain fatty acids. Each of them is a nutrient in itself, but it also stimulates the absorption of vitamins and minerals. Thanks to these properties, coconut oil provides energy for all processes in the body. Makes the organism more resistant to viruses, bacteria and fungi. The oil creates a prerequisite for weight loss as it speeds up metabolism, but energy does not accumulate in fat stores, but stimulates the processes of thermogenesis.

Coconut oil is the only one that does not break down at high temperatures

This is very important in healthy eating. When the oil does not participate in any way in dishes, one can take 1-2 tablespoons a day in the morning with a high amount of water in the morning – it improves digestion and cleanses the intestinal tract. At first it is good to start with 1/2 teaspoon and the quantity gradually increase to the recommended. To reduce body weight, it is recommended to take coconut oil 1 tablespoon before a meal, but not more than 3 tablespoons in total. For adults or children – from 1/2 to 1 scoop. Mix the oil  with other foods.

Amazing Healthy Benefits of eating okra

Okra for Stomach Flu


Okra is well-known cure for stomach flu remedy

Okra is a high, flowering plant grown in tropical, subtropical and temperate regions around the world. It has been appreciated for centuries because of its edible green pods, which turn into a thick, sticky clay after boiling. However, many cultures like to cook the pods with acidic ingredients, such as lemon juice, which reduces their clay and makes them suitable for dry vegetable dishes.

As many other super green foods such as broccoli and cabbage, okra has a similar nutritional profile and its significant health benefits are gradually confirmed by peer-reviewed research.

Benefits for health

Antidiabetic properties 

A study published in the Journal of Pharmacy Sciences in 2011 found that rats with diabetes that had been fed with okra and seed powder for 28 days had a significant reduction in blood glucose levels compared to the control group. Researchers attribute this result to high fiber content in bamboo that “helps stabilize blood sugar by regulating the rate at which sugar is absorbed from the gastrointestinal tract.”

Another study, published in the Jilin Medical Journal in October 2005, found that regular consumption of boiled okra could help prevent nephritic disease. “Those who eat okra daily reduce the clinical signs of renal damage more than those who are simply on a diabetic diet.” This information helps to strengthen the antidiabetic properties of okra as about 50% of all nephritic disease is caused by diabetes .

Digestive benefits

Okra is sticky food and have often been praised for their ability to treat gastrointestinal problems. A study included in the Public Library of Sciences in January 2014, for example, shows that the polysaccharides present in immature pods have significant anti-adhesive properties. Bismuth polysaccharides are effective in inhibiting the adhesion of Helicobacter Pylori, a bacterium that lives in the stomach and can cause gastritis and stomach ulcers if it is not masked. Therefore, eating more okra will keep the stomach clean and create an environment that prevents destructive crops from blooming.

Powerful natural laxative

According to Nutrition Data, a thousand grams of okra contain 10% of the recommended daily intake (RDI) of fiber. More important than the amount of fiber in the okra, however, is its quality. Thanks to slippery clay, this fiber is not as severe for the gastrointestinal tract as those of wheat and other hard-textured foods. These fibers smoothly “float” down the colon, swallowing all the toxins and excess water on their way. The efficiency of okra in this regard has prompted many scientists to liken it to the oil that crushes the engine of the body.

Maintains healthy skin and blood

One hundred grams of parsley contains approximately 27% of the daily dose of vitamin C and 50% of vitamin K. Vitamin C, of ​​course, is an essential antioxidant that helps growth and repair of body tissues. Eating more parsley rejuvenate skin and hair, and is also a shield against degenerative diseases. Vitamin K plays an important role in the formation of blood clots and help in treatment of blood-related conditions ( nose bleeds, gum bleeding and severe menstrual bleeding).

Eating Snails help the stomach when we have gastritis (gastritis snails)

Stomach Flu Snails

Eating Snails is the cure No.1 when we have gotten Stomach Flu (gastritis snails)

Eating Snails in the past

The snail’s nutritional qualities have been known since thousands of years, with snail meat increasing its share in the production and the delicatessen market in recent decades. Approximately ten years ago, according to EU data, the snail market in Europe amounted to 35,000 tonnes per year, and since then it has steadily increased (Marketbriefonsnails, ITC, EC, 1993).
Molluscs and particular the snails are part of the new culture of feeding people who aspire to a healthy and fulfilling lifestyle. So far the sowed meat has been poor on the UK market, but it is expected to gradually change. Under the influence of the traditions in some European countries and the optimistic results of the research on the excellent qualities of this meat, the snails are occupy an increasingly important place in the nutrition of the Britans.

Information about snails

Today, three types of snails – Helix lucorum, Helix pomatia and Cornu aspersum (spotted or gray snail) are familiar in Europe. Of these species, Cornu aspersum, which is cultivated in many countries, is the most preferable, and within its natural range (the Mediterranean) is also collected by nature.
It is relatively drought-resistant, warm-loving and less calcific species, which in the natural environment feeds mainly on green plants.
H. pomatiae species, which is collected by nature, but cultivation is also attempted. In Northern and Central Europe, it inhabits plains and semi-mountainous habitats, while in southern Europe it prefers alpine and subalpine areas. H. pomatiae is the most highly calciphilic and cold-resistant species of the above-mentioned species. His meat is bright and especially appreciated as a delicacy in France.
H. lucorume is an eubiobite species that withstands high levels of anthropogenic press, feeds both on green plants and rotting vegetable mass, roots, mushrooms, etc. Its meat is dark and poorly appreciated by consumers, and therefore there is no interest in its farming. All quantities of this type on the market are collected by nature.

Snails as high quality food product

As has already been said, the meat of terrestrial snails used for food has a high nutritional value. In C. aspersum, the protein content is higher than that of the fish and approaches the beef and chicken, while the fat content is sometimes lower (Table 1). The energy value of snail meat is about 67-81 kcal / 100g, which is much lower than for other meats or fish, making it an alternative healthy and dietary food (Griglione, 1990).
Tab. 1. Ratio of nutrients in% for different meats (Griglione 1990)


























H. pomatia






C. aspersum





Snails’ Eggs as source of quality

In France, the snails’ eggs, which compete with the quality of the “black caviar” of the sturgeon fish, are also food. They are rich in protein, contain a negligible percentage of fat and are very calorie. The eggs of C. aspersum contain many valuable chemical elements such as calcium, nitrogen, phosphorus, copper, zinc, iron, etc., valuable to the human organism. (Ros, 1990).

Unique cure for stomach problems (gastritis)

The medical application of terrestrial snails in the treatment of gastritis, ulcer and other diseases of the gastrointestinal tract is familiar fact to man long ago (Figuier, 1840; Baron-Barthelemy, 1855, OnceauxandFontaine, 1933, Monceaux, 1933). Due to the proven healing effect and today, the meat and / or mucus of these molluscs are a common component of many drugs and nutritional supplements for the treatment of gastrointestinal diseases.
Folk medicine also uses snails for throat diseases, bronchitis, skin problems, diagnostics of tumor formations and others (Charroppin, 1983; Ponsetal., 1999; Dweketal., 2001). of anemia caused by lack of iron in the diet. Low levels of sodium and cholesterol (70mg / 100) and high potassium levels allow the use of snails to treat atherosclerosis and high blood pressure. Snail meat is popular  for diet of diabetic patients. Studies on snail mucus reveal the presence of a bacteriostatic substance to make anti-asthma, tuberculosis and wound healing preparations.

Cook Recipe with Snails

Allow to snails “starve” for 4 to 5 days. The goal is to clean the stomach contents. At this stage, it is important for snails to breathe, but not to leave the place of starving. It is easiest to leave them in a plastic pouch with holes of a needle through which air can enter.
After 4 to 5 days,  wash the snails with cold water. Pour into a deep saucepan with boiling water, placing 1 liter of water every 1 liter of water. salt. Add some black pepper, bacon, bay leaf, lemon bark, various vegetables – chopped onions, carrots, celery, parsley, etc in the watter. Turn on a strong fire for 15 – 20 minutes.
During boiling, remove the foam with a spoon. Brewing lasts on average between an hour, an hour and a half on low heat.
Once cooked, the snails have to cool. Using a sharp knife, a fork or a long skewer, the shells have shuffled and pressed where the white meat grips the shell. The back of the snail is not edible. It easily separates, even without a knife, after the snails are boiled. From the back of the snail continues a thin cords along the flesh, which should also be removed.   If you want to use the shells of the snails, wash them first with a saline solution and then burn them with hot water.

Diet with alkaline foods for healthy eating

Healthy Eating during and after Stomach flu

Our body consists mainly of water. In this way, other nutrients, oxygen and biochemicals are easily transferred from one place. The aquatic environment in our body may have alkaline or acidic properties. Calculated on a scale called pH (“potential hydrogen” or “potential hydrogen”) pH is the ratio of positively charged hydrogen ions (acidic) and negatively charged ions (alkaline) such as:

  • 1.0 – 6.9 is an acidic medium
  • 7 is neutral
  •  7.1 – 14 is an alkaline environment

The healthy pH level in the body is 7.4. Best balanced diet – if your levels are too acidic, increase the amount of fruit and vegetables, if your levels are too alkaline, increase acidic foods.

To test your pH level, you can use pH test strips. You can find them in bio shops and some pharmacies. There are 2 types of tests – one works by urine testing, others by saliva. The normal level of the first is 6.0 – 6.5 early in the morning and 6.5 – 7.0 evening before dinner, and the second 6.8 – 7.2.

Whether a food is alkaline or acidic is determined by its mineral content. For example, some of the alkali-forming elements are potassium, sodium, magnesium, calcium, iron, and acid-forming are phosphorus, sulfur, chlorine, iodine, manganese.

Here is a list of alkaline and acidic foods:

High alkaline foods

beans, avocados, beets, carrots, green beans, spinach, dates, blackberries, raspberries, blueberries, pomegranates, sour grapes, plums, dried fruit, almonds, ripe bananas

Neutral fat 

cold pressed, avocado, coconut, almond, rape, cottonseed, sunflower, soybean, walnut, olive oil, safflower

Alkaline foods 

lettuce, cauliflower, fresh potatoes (broccoli), broccoli, brussels and usually cabbage, cucumber, tomato, artichokes, celery, horseradish, parsley, chestnuts, eggplant, garlic, fresh and sweet corn, melon, watermelon, apricot, apple, cherry, ginger, grapefruit, lemon and bark

Highly acidic foods

alcohol, tobacco, bread, coffee, caffeine, peanuts, rice, rye, spaghetti and other types of pasta, meat, fish, chicken, sugarcane, cereals, egg cream, drugs, honey, millet, flour, oatmeal, cereals, sorghum

Acid fat

butter, lard, margarine, cream

Acidic foods

cashew nut, dried coconut, fruit jellies, asparagus, sweet grapes, egg yolk, blueberry juice and concertina, pasteurized milk products, dried peas, tofu, white sugar, carbonated beverages, mussels

Unbalanced pH may remain unnoticed for years. High acidity or alkalinity can cause severe health effects.

Alkalisating foods can be especially cleansing. That is why it is advisable to take them every day. Raw cucumber is a great choice. It contains vitamins A, K and pantothenic acid (vitamin B5), which help the detoxification of liver toxins and medications. Celery is rich in vitamin C and phthalides that help lower cholesterol. All green vegetables are suitable for alkalinizing your body.

Choosing more alkaline foods in your daily menu will be undoubtedly beneficial to your body. Consuming green vegetables and fruits will make your nutrition much healthier. You will protect yourself from a number of diseases and increase your daily energy level. Alkalisation will help you to lose weight and lose weight.