Food We Eat : List of Edible Seaweeds

Arame

Arame (Eisenia bicyclis, syn. Ecklonia bicyclis), sea oak is a species of kelp best known for its use in Japanese cuisine.


Badderlocks (Alaria esculenta)

dabberlocks

Alaria esculenta is an edible seaweed, also known as dabberlocks or badderlocks, or winged kelp. It is a traditional food along the coasts of the far north Atlantic Ocean. It may be eaten fresh or cooked in Greenland, Iceland, Scotland and Ireland. It is the only one of twelve species of Alaria to occur in both Ireland and in the British Isles


Bladderwrack (Fucus vesiculosus)

640px-Fucus_vesiculosus_Wales

Fucus vesiculosus, known by the common name bladder wrack or bladderwrack, is a seaweed found on the coasts of the North Sea, the western Baltic Sea, and the Atlantic and Pacific Oceans, also known by the common names black tang,rockweed, bladder fucus, sea oak, black tany, cut weed, dyers fucus, red fucus, and rock wrack. It was the original source of iodine, discovered in 1811, and was used extensively to treat goitre, a swelling of the thyroid gland related toiodine deficiency.


Carola (various species of Callophyllis)

Callophyllis is a red algae genus in the family Kallymeniaceae. Several species are exploited as edible seaweedsunder the common name carola, most commonly Callophyllis variegata.


Carrageen moss (Mastocarpus stellatus)

Mastocarpus stellatus

Mastocarpus stellatus, also called Clúimhín Cait (cats’ puff), carragheen, or false Irish moss, is a species of red algaeclosely related to Irish Moss, or Chondrus crispus. It is collected in Ireland and Scotland, together with Chondrus crispus asIrish moss, dried, and sold for cooking and as the basis for a drink reputed to ward off colds and flu.


Channelled wrack (Pelvetia canaliculata)

800px-Pelvetia_canaliculata

Pelvetia canaliculata, channelled wrack, is a very common brown alga (Phaeophyceae) found on the rocks of the upper shores of Europe. It is the only species remaining in the monotypic genus Pelvetia. In 1999, the other members of this genus were reclassified as Silvetia due to differences of oogonium structure and of nucleic acid sequences of the rDNA


Chlorella (Chlorella sp.)

chlorella

Chlorella is a genus of single-cell green algae belonging to the phylum Chlorophyta. It is spherical in shape, about 2 to 10μm in diameter, and is without flagella. Chlorella contains the green photosynthetic pigments chlorophyll-a and -b in its chloroplast. Many people believed Chlorella could serve as a potential source of food and energy because its photosynthetic efficiency can, in theory, reach 8%, comparable with other highly efficient crops such as sugar cane.


Cochayuyo (Durvillaea antarctica)

800px-Durvillea_Stipe

In Chilean Cuisine, the Durvillaea antarctica (Quechua: cochayuyo : Cocha: Lake, and yuyo: weed) stem and holdfast, known as hulte is used for different recipes, like salads and stews. Durvillaea antarctica or Cochayuyo is a large, robust bull kelp species and the dominant seaweed in southernNew Zealand and Chile. D. antarctica has a circumpolar distribution between the latitudes of 29°S (in Chile) and 55°S (on Macquarie Island)


Dulse (Palmaria palmata)

308px-Palmeria_palmata

Dulse is a good source of minerals and vitamins compared with other vegetables, contains all trace elements needed by humans, and has a high protein content. Palmaria palmata, also called dulse, dillisk or dilsk (from Irish/Scottish Gaelic duileasc/duileasg), red dulse, sea lettuce flakes or creathnach, is a red alga (Rhodophyta) previously referred to as Rhodymenia palmata. It grows on the northern coasts of the Atlantic and Pacific oceans. It is a well-known snack food. In Iceland, where it is known as söl, it has been an important source of fibre throughout the centuries.


Ecklonia cava (Ecklonia cava)

800px-Brown_algae_hi

Ecklonia cava is an edible marine brown alga species found in the ocean off Japan and Korea.

It is used as a herbal remedy in the form of an extract called Seanol, a polyphenolic extract. Another phlorotannin-rich natural agent, Ventol, is also extracted from E. cava


Eucheuma ( Eucheuma spinosum, Eucheuma cottonii )

640px-Eucheuma_Farming

Eucheuma or Guso in the Philippines is a group of red seaweeds/seaplants representing the Tribe Eucheumatoideae used in the production of carrageenan, an important product used in cosmetics, food processing, and industrial uses, as well as a food source for those living in Indonesia and the Philippines. The farming of eucheuma has raised certain environmental issues, mostly centered on the ecology and biodiversity of coastal environments.


Gutweed (Enteromorpha intestinalis)

Ulva

Ulva intestinalis is a green alga in the phylum Chlorophyta, of the genus Ulva (sea lettuce), also known by the common namesgutweed and grass kelp. It can be found in Bering Sea near Alaska, Aleutian islands, Puget Sound, Japan, Korea, Mexico, and Russia.[1] Besides this, places it can be found in Israel, and in such European countries as Azores, Belgium, Denmark, Ireland, Norway, Poland, and in such seas as the Baltic and Mediterranean Sea


Gelidiella (Gelidiella acerosa)

Gelidiella-acerosa-02

Gelidiella is a genus of red algae (phylum Rhodophyta). Worldwide there 22 other species of Gelidiella, mostly tropical and subtropical. Gelidiella and Gelidium are now both united into one order Gelidiales.


Gracilaria (Gracilaria edulis, Gracilaria corticata)

800px-Gracilaria2

Gracilaria is a genus of red algae (Rhodophyta) notable for its economic importance as an agarophyte, as well as its use as a food for humans and various species of shellfish. Various species within the genus are cultivated among Asia, South America, Africa and OceaniaGracilaria is used as a food in Japanese, Hawaiian, and Filipino cuisine. In Japanese cuisine, it is called ogonori or ogo. In the Philippines, it is called gulamanand used to make gelatin, also called gulaman.


Hijiki or Hiziki (Sargassum fusiforme)

Hijiki

Hijiki is a brown sea vegetable growing wild on rocky coastlines around Japan, Korea, and China. Hijiki has been a part of the Japanese diet for centuries. Hijiki is rich in dietary fibre and essential minerals such as calcium, iron, and magnesium. According to Japanese folklore, hijiki aids health and beauty, and thick, black, lustrous hair is connected to regular consumption of small amounts of hijiki.


Hypnea order Gigartinales

Hypnea-pannosa-01

Hypnea is a red algal genus, and a well known carrageenophyte (plant producing polysaccharide carrageenan).


Irish moss (Chondrus crispus)

Chondrus_crispus

Chondrus crispus — commonly called Irish moss or carrageen moss (Irish carraigín, “little rock”) — is a species of red algae which grows abundantly along the rocky parts of the Atlantic coast of Europe and North America. In its fresh condition this protist is soft and cartilaginous, varying in color from a greenish-yellow, through red, to a dark purple or purplish-brown. The principal constituent is a mucilaginous body, made of the polysaccharide carrageenan, which constitutes 55% of its weight. The organism also consists of nearly 10% protein and about 15% mineral matter, and is rich in iodine and sulfur. When softened in water it has a sea-like odour and because of the abundant cell wall polysaccharides it will form a jellywhen boiled, containing from 20 to 100 times its weight of water.


Kombu (Saccharina japonica)

Kombu

Kombu is edible kelp from the family Laminariaceae and is widely eaten in East Asia.  Most kombu is from the species Saccharina japonica (Laminaria japonica), extensively cultivated on ropes in the seas of Japan and Korea. With the development of cultivation technology, over 90% of Japanese kombu is cultivated, mostly in Hokkaidō, but also as far south as the Seto Inland Sea.


Laver (Porphyra laciniata/Porphyra umbilicalis)

640px-Porphyra_umbilicalis

Laver is an edible, littoral alga (seaweed). In Wales, laver is used for making laverbread, a traditional Welsh dish. Laver as food is also commonly found around the west coast of Britain and east coast of Ireland along the Irish Sea, where it is known as slake.


Limu Kala (Sargassum echinocarpum)

Sargassum_on_the_beach,_Cuba

Sargassum is a genus of brown (class Phaeophyceae) macroalgae (seaweed) in the order Fucales. Numerous species are distributed throughout the temperate and tropical oceans of the world, where they generally inhabit shallow water and coral reefs, and the genus is widely known for its planktonic (free-floating) species. Sargassum is also cultivated and cleaned for use as an herbal remedy. Many Chinese herbalists prescribe powderedSargassum in paper packets of 0.5 gram, to be dissolved in warm water and drunk as a tea.


Mozuku (Cladosiphon okamuranus)

640px-Japanese_Mozuku

Cladosiphon okamuranus is a type of edible seaweed in the genus Cladosiphon, naturally found in Okinawa, Japan. Most of the mozuku now is farmed by locals, and sold to processing factories. The main use of mozuku is as food, and as source of one type of sulfated polysaccharide called Fucoidan to be used in cancer treatment aid health supplements.


Nori (Porphyra)

605px-Nori

Nori is the Japanese name for edible seaweed species of the red algae genus Porphyra, including P. yezoensis and P. tenera. Nori is familiar in the United States and other countries as an ingredient of sushi, being referred to as “nori” (as the Japanese do) or simply as seaweed. Finished products are made by a shredding and rack-drying process that resembles papermaking. Porphyra is also called laver in Wales and other English-speaking countries


Oarweed (Laminaria digitata)

640px-Laminaria

Laminaria digitata is a large brown alga in the family Laminariaceae, also known by the common name Oarweed. It is found in the sublittoral zone of the northern Atlantic OceanL digitata was traditionally used as a fertiliser and spread on the land. In the 18th century it was burnt to extract the potash it contained for use in the glass industry. In the 19th century it was used for the extraction of iodine. Both these uses died out when cheaper sources for these products became available. It is still used as an organic fertiliser but also for the extraction of alginic acid, the manufacture of toothpastes and cosmetics, and in the food industry for binding, thickening and moulding.


Ogonori (Gracilaria)

Ogo

Ogonori (Gracilaria spp.), also called ogo or sea moss, is a type of edible seaweed eaten along the coasts of Japan,Southeast Asia, Hawaii, and the Caribbean. Ogonori is typically eaten cold and is a source of the thickener agar.


Sugar kelp (Saccharina latissima)

Saccharina_11_600x450_saccharina

Saccharina latissima is a brown algae (class Phaeophyceae), of the family Laminariaceae. It is also known by the common names sea belt and Devil’s apron, due to its shape. It is found in the north east Atlantic Ocean and the Barents Seasouth to Galicia in Spain. It is not found in the Bay of Biscay but is common round the coasts of the British Isles. The species is found at sheltered rocky seabeds.


Sea grapes or green caviar (Caulerpa lentillifera)

640px-Umibudou_at_Miyakojima01s3s2850

Caulerpa lentillifera is one of the favored species of edible Caulerpa due to its soft and succulent texture. They are also known as sea grapes or green caviar. C. lentillifera is farmed in the Philippines, where it is locally called ar-arosep,lato,arosep or ar-arosip (as variant names), latok in the Malaysian state of Sabah, and in Okinawa where the plant is eaten fresh. C. lentillifera is usually eaten raw with vinegar, as a snack or in a salad. In the Philippines, after being washed in clean water, it is usually eaten raw as a salad, mixed with chopped raw onions and fresh tomatoes, and dressed with a blend of fish sauce or fish paste (locally called bagoong) and vinegar. It is known to be rich in iodine.


Sargassum (Sargassum cinetum, Sargassum vulgare, Sargassum swartzii, Sargassum myriocysum)

Sargassum_weeds_closeup

Sargassum is a genus of brown (class Phaeophyceae) macroalgae (seaweed) in the order Fucales. Numerous species are distributed throughout the temperate and tropical oceans of the world, where they generally inhabit shallow water and coral reefs, and the genus is widely known for its planktonic (free-floating) species.


Sea lettuce (various species of the genus Ulva)

Sea Lettuce

The sea lettuces comprise the genus Ulva, a group of edible green algae that is widely distributed along the coasts of the world’s oceans. The type species within the genus Ulva is Ulva lactuca, lactuca being Latin for “lettuce”. Sea lettuce is eaten by a number of different sea animals, including manatees and the sea slugs known as sea hares. Many species of sea lettuce are a food source for humans in Scandinavia, Great Britain, Ireland, China, and Japan (where this food is known as aosa). Sea lettuce as a food for humans is eaten raw in salads and cooked in soups. It is high in protein, soluble dietary fiber, and a variety of vitamins and minerals, especially iron.


Spiral wrack (Fucus spiralis)

Fucus Spiralis

Fucus spiralis is a species of seaweed, a brown alga (Heterokontophyta, Phaeophyceae), living on the littoral shore of the Atlantic coasts of Europe and North America. It has the common names of spiral wrack and flat wrack.


Spirulina (Arthrospira platensis and Arthrospira maxima)

Spirulina

Spirulina is a cyanobacterium that can be consumed by humans and other animals. There are two species, Arthrospira platensis and Arthrospira maxima.

Arthrospira is cultivated worldwide; used as a dietary supplement as well as a whole food; and is also available in tablet, flake and powder form. It is also used as a feed supplement in the aquaculture, aquarium and poultry industries


Thongweed (Himanthalia elongata)

640px-Zeespaghetti

Himanthalia elongata is a brown alga in the order Fucales, also known by the common names thongweed, sea thongand sea spaghetti. It is found in the north east Atlantic Ocean and the North Sea.


Wakame (Undaria pinnatifida) & Hiromi (Undaria undarioides)

640px-Boiled_wakame

Wakame a sea vegetable, or edible seaweed. It has a subtly sweet flavour and is most often served in soups and salads. Sea-farmers have grown wakame in Japan from the Nara period. It has been nominated as among 100 of the world’s worst invasive species according to the Global Invasive Species Database.

Wakame fronds are green and have a subtly sweet flavour and satiny texture. The leaves should be cut into small pieces as they will expand during cooking.

In Japan and Europe, wakame is distributed either dried or salted, and used in soups (particularly miso soup), and salads (tofu salad), or often simply as a side dish to tofu and a salad vegetable like cucumber. These dishes are typically dressed with soy sauce and vinegar/rice vinegar.

Know : Finding Adulterated Tea

Adulterated Tea

Left (Original)                                                       Right (Adulterated)

Tea is normally adulterated using re-colored used tea, waste (leftover leaves after straining the tea) is collected from tea stalls, dried in the sun, mixed with colours (water soluble coal tar dyes) and some amount of genuine tea to give it the flavour and this mixture is sold as loose tea

There is a simple test to detect if the tea has been adulterated. Take a blotting paper, wet it by sprinkling some water over it and then sprinkle the tea powder over it. If you come across yellow, orange or red spots on the blotting paper, then the tea has been adulterated by using artificial color. Pure tea leaves release color only when they are put into boiling water. Or simply add a teaspoon of tea dust to a glass of water. If you see any patches of colours(as shown in the image) then the tea is adulterated.

PS : We found this method on the internet, if you have any other methods please share it with us as a comment or a mail to helpdesk@propelsteps.com Not just for Tea, for any food we eat.

Food We Eat : List of Varieties of Mangoes

Mango varities

Worldwide, hundreds of mango cultivars exist. In mango orchards, multiple cultivars are often grown together to improve cross-pollination. Two of the most important cultivars are the Chaunsa, which is particularly common in Pakistan, and the Tommy Atkins, which dominates the world export trade because it can be easily transported and has a good shelf-life, although it is reputed to not have the same flavor as that of a chaunsa.

The International Mango Festival, held annually in Delhi, India during early summer, is a two-day festival showcasing mangoes. It has been held since 1987. More than 550 varieties and cultivars of mango are featured in the festival for visitors to view and taste. Among these are alphonso, mallika, amrapali, himsagar, malda, balia, chorasya, dhaman, dhoon, fazia, gelchia, nigarin kheria, ruchika and shamasi. 

The following are among the more widely grown mango cultivars, listed by the country in which they were selected or are most extensively cultivated

Common
name(s)
Image Origin / Region
Alampur Baneshan Mango AlampurBaneshan Asit fs.jpg India, United States
Alice Mango Alice Asit fs.jpg United States
Alphonso Alphonso mango.jpg Pakistan, Ecuador,Egypt, India, Sudan,United States
Amrapali  . India
Anderson Mango Anderson Asit fs8.jpg United States
Angie Angie mango.jpg United States
Anwar Ratol  . Punjab (Pakistan)
Ataulfo Ataulfo mango.jpg Ecuador, Mexico
Bailey’s Marvel Mango BaileysMarvel Asit fs8.jpg United States
Banganapalle GntMango.jpg Pakistan , Kurnool district, Andhra Pradesh, India
Bennet Alphonso Mango BennetAlphonso Asit fs.jpg United States
Beverly Beverly mango.JPG United States
Bombay Mango Bombay Asit ftg.jpg India, Nepal, United States
Brahm Kai Meu Mango BrahmKaiMeu Asit fs.jpg United States
Brooks Mango Brooks Asit fs8.jpg Australia, United States
Carrie Mango Carrie Asit fs8.jpg United States
Chaunsa Chaunsa.JPG Pakistan
Chok anan Pakistan,Bangladesh, India,Thailand
Cogshall Mango02 CS HD CS Asit.jpg United States
Cushman Mango Cushman Asit fs8.jpg United States
Dasheri  . Pakistan, India,Nepal
Dot Mango Dot Asit fs8.jpg United States
Duncan Mango Duncan Asit fs8.jpg United States
Earlygold Earlygold mango.JPG United States
Edward Mango Edward Asit fs8.jpg United States
Eldon Mango Eldon Asit fs8.jpg United States
Emerald  . United States
Fajri Kalan  . Pakistan
Fairchild  . United States
Fascell Mango Fascell2 Asit fs.jpg United States
Florigon Mango Florigon Asit fs8.jpg United States
Ford Mango Ford Asit fs8.jpg United States
Gary Gary mango.JPG United States
Glenn Mango Glenn Asit fs8.jpg Italy, United States
Gold Nugget Mango ATAULFO GOLD NUGGET Asit.jpg United States
Golden Lippens  . United States
Graham Mango Graham Asit fs8.jpg United States
Haden Haden mango.jpg Australia, Brazil,Costa Rica,Ecuador,Guatemala,Honduras, Mexico,United States
Hatcher  . United States
Himsagar Mango Himsagar Asit ftg.jpg Bangladesh, India
Ice Cream  . United States
Irwin Mango Irwin Asit fs8.jpg Australia, Costa Rica, United States,Taiwan, Japan(Okinawa)
Ivory Mango IVORY Asit fs.JPG China
Jakarta Mango Jakarta Asit ftg.jpg United States
Jean Ellen Jean Ellen mango.JPG United States
Julie  . Ecuador, United States
Kalepad  . Andhra Pradesh, India
Keitt Mango ATAULFO KEITT Asit.jpg Australia, Costa Rica, Ecuador, Italy,United States
Kensington Pride Mango Kensington Asit ftg.jpg Australia, Italy,United States
Kent Mango Kent Asit fs8.jpg Australia, Ecuador,Guatemala,Honduras, Israel,Italy, Mexico, United States
Lakshmanbhog  .
Lancetilla Mango Lancetilla Asit fs8.jpg Honduras, United States
Langra Vikramshila Agrovet 2 Langra Mango farm, Mathurapur, Bhagalpur Bihar.JPG Pakistan, India
Lippens Mango Lippens Asit fs8.jpg United States
Mallika Mango Mallika Asit fs.jpg India, Nepal, United States
Manilita  . United States
Muhammad Wala  . Pakistan
Mulgoba Mango Mulgoba Asit fs8.jpg India, United States
Neelam  . Pakistan
Osteen Mango Osteen Asit ftg.jpg Italy, United States
Palmer Mango Palmer Asit fs8.jpg Australia, Brazil,United States
Parvin Parvin mango.JPG United States
Rosigold Rosigold mango.JPG United States
Ruby Mango Ruby Asit fs8.jpg United States
Saigon Mango Saigon Asit ftg.jpg United States
Saharni  . Pakistan
Sammar Bahisht  . Pakistan, India
Sensation Mango Sensation Asit fs.jpg United States
Shan-e-Khuda Shan-e-khuda.jpeg Pakistan
Sindhri Sindhri Mango.JPG Pakistan
Sophie Fry Mango SophieFry Asit fs8.jpg United States
Southern Blush  . United States
Spirit of ’76  . United States
Springfels Mango Springfels Asit fs8.jpg United States
Sunset Sunset mango fruit.jpg United States
Tommy Atkins Mango TommyAtkins05 Asit.jpg Brazil, Costa Rica,Ecuador,Guatemala,Honduras, Israel,Italy, Mexico, United States, Venezuela
Torbert  . United States
Totapuri Mango Sandersha Asit fs8.jpg India
Valencia Pride Mango VALENCIA PRIDE ATAULFO VALENCIA PRIDE Asit.jpg United States
Van Dyke Mango VanDyke Asit fs8.jpg Italy, United States
Young  . United States
Zill Mango Zill Asit fs8.jpg United States

Courtesy : Wikipedia

 

Know : Salt – Types, Facts and How much we need?

Salt

Common salt is a mineral substance composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of ionic salts; salt in its natural form as a crystalline mineral is known as rock salt or halite.

The main ingredient in salt is sodium, a mineral our body needs to maintain a normal fluid balance.  But too much sodium can lead to high blood pressure, which increases the risk for heart attack and stroke. Most of us eat more sodium than we need. Healthy adults should have no more than 2,300 mg of sodium each day. That’s one teaspoon of table salt. .

The amount you need is actually much less as the table below shows:
Age Sodium (mg)
1-3 1000
4-8 1200
9-18 1500
19-50 1500
51-70 1300
71+ 1200

Salt is present in vast quantities in the sea where it is the main mineral constituent, with the open ocean having about 35 grams (1.2 oz) of solids per litre, a salinity of 3.5%. Salt is essential for animal life, and saltiness is one of the basic human tastes. The tissues of animals contain larger quantities of salt than do plant tissues

Types of Salt

The major classification of salts can be kosher salt, sea salt, iodized salt, and regular table salt. However based on the origin and constituents / flavours, the salts can be of many types as follows

Types of salts

Any version of salt can be iodized or non-iodized. In the United States, iodized salt was introduced into the marketplace in the early 1920’s in an effort to help lower the incidence of goiter. Goiter is a condition in which the thyroid gland enlarges to try and maintain its optimal function, and one possible cause of goiter is dietary iodine deficiency. The way salt is iodized is usually very simple and involves the addition of an iodine-containing mineral salt (like potassium iodide) to the sodium chloride.

There are three basic ways to obtain salt.

  • First, salt can be mined since it is part of natural rock formations like halite. This mined salt can be processed and converted into ordinary table salt.
  • Second, salt can be obtained from the ocean and produced by evaporating the water and leaving behind the salt. This salt can also be processed to produce a sea salt that looks and feels basically identical to table salt. However, because there are often additional minerals left following the evaporation of the sea water, sea salt can provide a little more nourishment in this context than other forms of salt.
  • Third, salt can be produced from scratch in a science lab, although you won’t see this type of salt in the grocery store because the other ways to obtain salt are much cheaper.
Sodium found in packaged food
What the label says What it means
  • Free of sodium or salt
  • Salt-free
  • Without Salt
  • Contains no sodium
Contains less than 5 mg of sodium or salt per serving
  • Low in sodium or salt
  • Low sodium
  • Low source of sodium or salt
Contains less than 140 mg of sodium or salt per serving
  • Lightly salted
Contains 50% or less sodium than the regular version of the same food product
  • Reduced in sodium or salt
  • Lower in sodium or salt
  • Sodium reduced
  • Less salt
  • Reduced in salt
Contains 25% or less sodium than the regular version of the same food product
  • No added sodium or salt
  • Without added sodium
  • No added salt
  • Unsalted
Contains no added salt or other ingredients that contains sodium (product might still have naturally occurring sodium)

Potassium salt is often used as a substitute for regular sodium chloride salt (the salt you find on your kitchen table), and for good reason. Most people take in too much salt on a daily basis

Sodium is an essential part of your body and comes from sodium chloride. It works to keep your fluids balanced, while helping your muscles contract and relax. But your body can take in too much sodium, which weights your blood with water. When high sodium is combined with a low potassium level, it becomes difficult for your heart to pump blood through your body, causing high blood pressure.

Since there are no obvious symptoms of high blood pressure, many people don’t even know they are at risk until they are stricken with a heart attack, stroke, or find they have heart disease.

Others who take in too much salt fall victim to kidney disease, because their kidneys are forced to work overtime to excrete the extra water held by sodium ions from their bodies. Kidney disease and high blood pressure can both be prevented by controlling sodium intake and increasing potassium.

Using potassium salt offers a simple alternative to table salt as it allows the continued use of salt in cooking and as a seasoning, but encourages a healthier lifestyle at the same time. Although those afflicted with high blood pressure or risk of high blood pressure are most likely to benefit from potassium salt, it can be a healthy lifestyle change for anyone.

Salt Awareness

Visit http://www.worldactiononsalt.com/ for more info about salt and ways of healthy consumption of salt


Courtesy : Wikipedia, www.whfoods.com, Ontario Ministry of Health,  http://www.worldactiononsalt.com/http://www.fitday.com/

 

Know : Which is good? Fresh or Frozen Food

What is good for your health Frozen or Fresh Food? Well, many of us would answer straight away “Fresh.. Fresh..” But hold on, here is a perspective 🙂


Courtesy : AsapSCIENCE via Youtube