Boost your body defense

Eat lot of vegetables, both green and leafy, and fruits ! This is what many suggest. But why ? Because they are good sources of antioxidants. Antioxidants help your body from numerous infections and possibly diseases like cancer. They protect against free radicals. Free radicals are chemicals formed in the body as part of the metabolism and defense against bacteria. But factors like exposure to environmental pollution or ultraviolet light, illness and cigarette smoke can cause the body to increase the production of free radicals to a level more than required. These free radicals have been associated with aging, cancer, blood pressure, immune deficiency etc.,

Recent research suggests that dietary supplements containing such antioxidants may offer protection against certain cancer and may help in premature aging. Science daily, quoting the researchers of Penn State University, reported that the mushrooms are as good a source of antioxidants as vegetables. The commonly consumed Button mushrooms rank with carrots, green beans, red peppers and broccoli as good sources of dietary antioxidants.

Epidemiological studies have shown that those who eat the most fruits and vegetables rich in antioxidants have lower incidence of diseases like cancer, Alzheimer's and atherosclerosis.

“O.K . What if I do not enjoy eating the vegetables ? Can I still get the benefits of antioxidants “ , you may wonder . Yes ! There is an option . And an easier option. This nutritional supplement with many other vital ingredients are available for consumption in liquid form for easier consumption and absorption in to the body system.

Enjoy the healthy life

Five keys to safer food

The World Health Organization had outlined five simple keys for safer food. Following these simple steps, many food borne diseases can be prevented.

1. Keep Clean
- Wash your hands before handling food and often during preparation of food
- Wash your hands after going to the toilet.
- Wash and sanitize all surfaces and equipment used for food preparation
- Protect kitchen areas and food from insects, pests and other animals.

2. Separate raw and cooked
- Separate raw meat, poultry and seafood from other food.
- Use separate equipment and utensils such as knives and cutting boards for handling
raw foods.
- Store food in containers to avoid contact between raw and prepared foods.

3. Cook thoroughly
- Cook food thoroughly, especially meat, poultry, eggs and seafood.
- Bring food like soups and stews to boiling to make sure that they have reached 70
deg C. For meat and poultry, make sure that juices are clear, not pink. Ideally, use a
thermometer.
- Reheat cooked food thoroughly.

4. Keep food at safe temperature
- Do not keep cooked food at room temperature for more than two hours.
- Refrigerate promptly all cooked and perishable food ( preferably below 5 deg C )
- Keep cooked food piping hot ( more than 60 deg C ) prior to serving.
- Do not store food too long even in the refrigerator.
- Do not thaw frozen food at room temperature.

5. Use safe water and raw materials
- Use safe water or treat it to make it safe.
- Select fresh and wholesome foods.
- Choose foods processed for safety, such as pasteurized milk.
- Wash fruits and vegetables , especially if eaten raw.
- Do not use food beyond its expiry date.