BERBAGAI CARA MENGOBATI JERAWAT

Jerawat memang sangat menyebalkan, susah BGT buat ngilanginnya, tapi pake ramuan alamiah kayaknya lebih ampuh deh!! Setelah saya posting tips yang terdahulu, berikut ada beberapa lagi tips buat ngilangin jerawat. Mau??Jerawat Hilang Dengan Daun Jambu BijiMemang sudah dikenal sejak dulu kalau daun jambu biji bisa kita gunakan sebagai obat penghilang jerawat, tapi bagi anda yang baru tahu, tips ini

CARA MENGUSIR SEMUT, LARON DAN GUREM

MEMBASMI SEMUTSemut terkadang sangat mengganggu kita, Untuk membasminya dapat dilakukan dengan ampas kopi bubuk, lalu campurkan dengan sedikit air dan tuangkan ke atas sarang semut. Ulangi beberapa kali, niscaya semut akan lenyap dengan sendirinya. MENGUSIR LARONPada musim penghujan, biasanya banyak sekali laron menggerubuti lampu rumah pada malam hari. Untuk mengatasi hal tersebut,Caranya>>>

Real Food IX: Idlis

Traditional cultures throughout the world went to great lengths to maximize the nutritional value of the ingredients they had. Fermentation is a technique that was widely used for preparing grains and legumes. Humans are not well adapted to grains or legumes, in large part due to their assortment of anti-nutrients (substances that prevent the absorption of nutrients) and other toxins. Fermentation is a very effective way to eliminate anti-nutrients, making grains and legumes more nutritious and easily digested.

Idlis are steamed, naturally leavened cakes made from a fermented mixture of ground rice and beans. They're mild, savory and fluffy, and pair well with nearly any dish. I think they fill in well for bread. Due to the combination of rice and beans, they contain a fair amount of high-quality complete protein. They are also very economical. Idlis have their roots in Southern Indian cuisine more than 1,000 years ago. They may have originated as a fermented bean dish, with rice added to the recipe later in history.

The recipe takes 2-3 days to complete, but actually doesn't require much work. First, the beans and rice are soaked separately, then they are ground and mixed, then they are allowed to ferment for 24-48 hours and steamed. This type of days-long soaking and fermentation process is common in many grain-based cultures worldwide.

The recipe traditionally calls for short-grain white rice and urad dal (split black gram). I've been using short-grain brown rice with good results. You will only be able to find urad dal in an Indian grocer, specialty store or online. If you can't find urad dal, try experimenting with other types of mild dry beans.

Ingredients and materials

• One cup urad dal or other dried bean
• Two cups short-grain brown or white rice
• One teaspoon fenugreek (optional)
• Two teaspoons non-iodized salt
• Filtered or otherwise dechlorinated water
  
• Muffin tray
• Large pot for steaming (optional)

Recipe

1. Soak urad dal and rice separately for 6 hours (longer if you're using a different type of bean). Add fenugreek to the rice before soaking (optional). It's used traditionally to speed fermentation.
2. Pour water off the urad dal and rice/fenugreek mixture. Don't rinse.
3. Grind the urad dal in a food process or or blender with a minimum amount of water until it's a smooth paste. The water must not be chlorinated or it will kill our bacteria! Brita-type water filters remove chlorine, as does boiling or leaving water uncovered overnight.
   
4. Grind the rice/fenugreek mixture coarsely with a minimum amount of dechlorinated water.
   
5. Mix the ground urad dal, ground rice and salt. The salt must be non-iodized, or the batter will not ferment! Pickling salt, kosher salt and unrefined sea salt work well. Add dechlorinated water until it's a thick paste, stirrable but not liquid.
6. Ferment for 24-48 hours. You know it's ready when the dough has risen significantly, and the odor has gone from harsh and beany to mild and savory. Fermentation time will depend on the ambient temperature.
   
7. Fill muffin trays about half-way with batter and steam until a knife inserted into them comes out clean, 15-20 minutes. You can also bake them at 350 F. It's not traditional, but I like them baked almost as much. If you really want to be traditional, you can buy an idli steamer.

Here are photos of my last batch. Soaking the urad dal and rice:


Batter, pre-fermentation:


Batter, post-fermentation (48 hours). It more than doubled in volume. The color didn't actually change, that's just my camera.


Ready to steam or bake.


After baking. One escaped! Into my belly.


Thanks to Soumya dey and Wikipedia for the top photo

MENGENCANGKAN KULIT WAJAH DENGAN TEH BASI

Mungkin kita tidak pernah menyadari bahwa ternyata sisa teh yang sudah kita tuang dalam poci yang telah terbiarkan lama dan mungkin akan kita buang dan menggantinya lagi dengan yang baru untuk diminum ternyata memiliki banyak manfaat penting untuk menjaga kecantikan wajah, serta menyegarkan wajah saat terasa lesu dan mengantuk karna kurang tidur. Berikut saya berikan beberapa tipsnya agar wajah

CARA MEMPERBESAR PENIS DENGAN BELUT *New

Besar-kecilnya penis bukan jaminan kepuasan.Yang utama adalah kuat dan kokoh.Namun bagi anda yang ingin memperbesar penis,anda dapat menggunakan ramuan berikut>>> 1 sendok makan Adas Pulosari,2 ekor belut liar (bukan yang diternakkan), 4-5 benalu cemara (banyak terdapat disisi batang cemara), Caranya>>> Belut dipotong antara tubuh dan kepalanya,ambil kepalanya saja. Panggang kedua kepala belut

UKURAN PENIS AKIBATKAN DISFUNGSI EREKSI?

Umumnya perasaan tidak percaya diri muncul karena membandingkan ukuran penisnya dengan penis orang lain, terutama dengan pemain film porno yang memang sengaja mengeksploitasi seks. Padahal secara fisik, sebenarnya ukuran penis tidak menentukan bagi fungsi ereksi dan fungsi seksual pada umumnya, asal perkembangannya sudah mencapai tahap perkembangan yang normal. Begitulah pernyataan yang

Cardiovascular Disease and Vitamin K2

Vitamin K2 is intimately involved in calcium metabolism. Matrix Gla-protein (MGP) is a vitamin K-dependent protein that is secreted in cartilage, lung, heart, kidney and arteries. MGP prefers the MK-4 form of vitamin K2, the type that occurs almost exclusively in animal foods. Mice lacking MGP develop extensive arterial and soft tissue calcification (accumulation of calcium, as in bone). Same for humans with naturally occurring mutations in MGP (Keutel syndrome). It also happens in rats treated with warfarin, which inhibits vitamin K recycling. Let's hear what Dr. Cees Vermeer and his group have to say about MGP:

Among the proteins involved in vascular calcium metabolism, the vitamin K-dependent matrix Gla-protein (MGP) plays a dominant role. Although on a molecular level its mechanism of action is not completely understood, it is generally accepted that MGP is a potent inhibitor of arterial calcification. Its pivotal importance for vascular health is demonstrated by the fact that there seems to be no effective alternative mechanism for calcification inhibition in the vasculature. An optimal vitamin K intake is therefore important to maintain the risk and rate of calcification as low as possible.

So why do we care about vessel calcification? It associates strongly with the risk of heart attack and total mortality, better than traditional markers like the Framingham risk index*. That's because it's actually a measure of the disease process, rather than a marker with an unclear connection to it.

In my post on vitamin K2, I mentioned the Rotterdam study, which found that vitamin K2 intake is strongly associated with a lower risk of cardiovascular and total mortality. Vitamin K1, which is the type found in plants, was not associated with reduced mortality. I just came across another study in women selected from the PROSPECT cohort that showed something similar. Women with the highest K2 intake had the lowest level of coronary calcification. There was no association with K1. This suggests, yet again, that humans aren't very good at making the conversion from K1 to K2 MK-4. This is probably because during evolution, we always had a ready source of K2, so efficient conversion became unnecessary. Vitamin K2 MK-4 is found almost exclusively in animal foods.

Notably absent from the main text body is a discussion of where the K2 is coming from. It's tucked away in one sentence of the methods section: "cheese contributed 54%, milk products 22% and meat 15% of menaquinone intake." Oops! These are the foods that are supposed to cause heart disease! And do you remember where the K2 is? In the fat-- double oops! Yet another important nutrient that's found in animal fat.

Keep in mind that these Dutch women have an intake of K2 that is probably lower than what we would have eaten as hunter-gatherers. Most people in modern societies are verifiably K2 deficient. A focus on the organs (brain, pancreas) and fats of wild animals, shellfish, fish eggs and insects would have assured hunter-gatherers a high intake of vitamin K2 MK-4. This is precisely what Weston Price found in Nutrition and Physical Degeneration. He refers to vitamin K2 MK-4 as "activator X" in the book. In modern times, our most readily available source of vitamin K2 MK-4 is actually not a paleolithic food at all, it's butter from pasture-raised cows. It's how we can get away with not eating brain, pancreas and bugs.


*I plugged my numbers into this Framingham risk index calculator and it gave me the message "Please go back and enter an HDL value in the range of 20-100."!! I can imagine if you follow NCEP dietary guidelines your HDL would never break 100 mg/dL!