Habbatus Sauda

Nigella Sativa a.k.a Habbatus Sauda

Nigella Sativa originates from Western Asia and is a herb that grows about 16-24 inches in height and has white flowers when in bloom. The plant is now cultivated from the Near East to India. The deep black, sharp-cornered rectangular seeds (no longer than 3 mm) are the part of the plant that is used for the preparation of products. 

The black seed is cultivated in Russia, Turkey, Egypt, Arabia, Oman, Ethiopia, Middle East, Far East, India, Bangladesh, France, Germany and the Mediterranean Basin. It also grows wild in Egypt, Syria, Asiatic Turkey and the Balkan States.

Nigella Sativa is known commonly in Arabic as Habbat-ul-Baraka (blessed seed) and in English as Love in the Mist.

Ibnul Qaiyum (may Allah have mercy upon him) said, “The black seed helps against all types of cold ailments… when ground, blended with honey and drunk with some water, it will dissolve the stones that appear in the kidney and the prostate…it increases the flow during menstruation and the production of milk if it is drunk for several days… When it is heated with vinegar and placed on the stomach it will eliminate worms. It also clears up, decomposes and relieves cold symptoms when it is ground, placed in a rag and inhaled through the nose on a regular basis until the ailment is cured. Black seed oil… when twenty-five grams of it is drunk with water, it will help against gasping and hard breathing…”
[Translated ‘Medicine of the Prophet’ by Ibnul Qaiyum (may Allah have mercy upon him)

Research

Since 1959, over 200 studies have been carried out at international universities and articles published in various journals have shown remarkable results supporting its traditional uses.

The Nigella Sativa seed itself contains numerous esters of structurally unusual unsaturated fatty acids and the chemical composition is very rich and diverse. Apart from its active ingredient, crystalline nigellone, it contains 15 amino acids (including eight of the nine essential ones), carbohydrates, fatty acids including linolenic and oleic, volatile oils, alkaloids and dietary fibre, as well as minerals such as calcium, iron, sodium and potassium.

Recent research on the black seed as an anti-biotic, anti-tumour, anti-inflammatory, anti-histaminic, anti-bacterial, anti-bronchial and immune boosting agent has shown great promise.

The Science Behind Nigella Sativa

To date, there is a lack of clinical trials testing nigella sativa's health effects. However, the available research suggests that nigella sativa holds promise for treatment and/or prevention of the following conditions:

1) Asthma

Nigella sativa may help ease symptoms of asthma, according to a small study published in 2007. For three months, 29 adults with asthma took either aplacebo or a nigella sativa extract daily. Study results showed that those treated with nigella sativa had significantly greater improvements in the frequency and severity of asthma symptoms.

2) High Blood Pressure

In a small study published in 2008, researchers found that nigella sativa may help keep blood pressure in check. After eight weeks of twice-daily treatment with nigella sativa extract, patients with mild hypertension had a greater reduction in blood pressure (compared to those assigned to a placebo supplement).

3) Pancreatic Cancer

Findings from test-tube research indicate that nigella sativa may help hinder the development of pancreatic cancer. In a series of lab tests, scientists discovered that thymoquinone (the chief constituent of nigella sativa oil) significantly reduced levels of pro-inflammatory compounds found in pancreatic tumors.

Safety

Available in supplement, tea, and whole-seed form, nigella sativa is generally considered safe. However, tests on animals indicate that high doses of nigella sativa may damage the kidney and/or liver. What's more, taking nigella sativa during chemotherapy may hamper the effects of chemotherapy drugs.

Using Nigella Sativa for Health

Due to a lack of scientific support for its health effects, it's too soon to recommend nigella sativa as a principal standard treatment for any condition. If you're considering the use of nigella sativa for treatment or prevention of a specific health problem, make sure to consult your doctor before you start your supplement regimen.

2-Amino-1-methyl-6-phenylimidazo(4,5-b)pyridine

PhIP (2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine) is one of the most abundant heterocyclic amines (HCAs) in cooked meat. PhIP is formed at high temperatures from the reaction between creatine or creatinine (found in muscle meats), amino acids, and sugar. PhIP formation increases with the temperature and duration of cooking and also depends on the method of cooking and the variety of meat being cooked. The U.S. Department of Health and Human Services National Toxicology Program has declared PhIP as "reasonably anticipated to be a human carcinogen". International Agency for Research on Cancer (IARC), part of World Health Organization, has classified PhIP as IARC Group 2B carcinogen (i.e., possibly carcinogenic to humans). There is sufficient evidence in experimental animals, as well as in vitro models, for the carcinogenicity of PhIP.

Sources of PhIP

PhIP has been found in cooked beef, pork, chicken, and fish products. Exposure to PhIP depends on the eating habits of the individual and can vary up to 5000-fold. Exposure is also related to the type of meat, doneness, cooking method, and quantity consumed. Individual exposures can differ due to various anti-carcinogens in the diet. Different cooking methods for meat (broiling, grilling, frying, roasting, pan drippings) all contribute to formation of PhIP.

PhIP and cooking methods

Studies examining the amount of PhIP in cooked meats have shown that high levels of exposure are possible. Doneness levels of meat (rare, medium, well-done, and very well-done) are factors in the development of PhIP. Methods to reduce formation of PhIP in meats include decreasing the temperature at which the meat is cooked, decreasing the length of cooking time, pre-heating meat in the microwave oven (which reduces creatine), and marinating the meat.

Dietary intake of PhIP

Determining dietary intake of PhIP can be obtained by more or one ways. One method used is a Food Frequency Questionaries (FFQ) which surveys a population on their estimated consumption of cooked meats. Another method directly measures the quantity of PhIP in a cooked meat sample. However, because the formation of PhIP in cooked meat items is dependent on temperature, cooking time, and cooking method, variations do occur in the direct measurement method. Direct measurement methods have determined dietary intake levels of PhIP to range from 0.07-4.3 ng/kg per day.

Associated cancers

Numerous in vivo and in vitro studies have demonstrated that PhIP is a potent mutagen and can induce tumors of multiple sites in animal models. PhIP was positive in bacterial (Ames) test and induced chromosomal abnormalities in human and Chinese hamster cells in vitro. PhIP has also formed DNA adducts in vivo in both rats and monkeys.^[18] PhIP has been tested for carcinogenicity in both mice and rats by oral administration. Increases in lymphomas were seen in mice and increases in adenocarcinomas of the small and large intestine in males and mammary adenocarcinomas in female were seen in rats. Also, an increasing number of epidemiological studies have evaluated the association of well-done meat intake and HCA exposure with cancer risk in humans. In general, these studies have reported that high intake of well-done and/or high exposure to PhIP may be associated with cancer of the colorectum, breast, prostate, pancreas, lung, stomach, and esophagus.

PhIP has been shown to induce DNA adducts and mutations. These adducts have been found in a wide variety of sensitive tissues and organs such as the colon. However, adducts also formed in sites that did not commonly form tumors, such as the kidneys. In humans receiving a dose of PhIP equivalent to that found in very well-done chicken, DNA and protein adducts were formed in the colon and blood. However, the adducts were unstable and declined over a 24 hour period.

Sources from Wikipedia , http://en.wikipedia.org/wiki/2-Amino-1-methyl-6-phenylimidazo(4,5-b)pyridine

Benefits of OLIVE OIL

What is olive oil?

Olive oil is a fat obtained from the fruit of the Olea europaea(olive tree), a traditional tree crop of the Mediterranean region, where whole olives are pressed to produce olive oil.

The oil is used in cosmetics, medicine, cooking and soaps, and was also used as a fuel for traditional lamps. Although originating in the Mediterranean countries, today it is used worldwide.

Greece has the highest olive oil intake per person in the world. Greeks consume, on average, 24 liters per-person-per-year, according to the North American Olive Oil Association¹. Spaniards and Italians consume about 15 and 13 liters-per-person-per year, respectively.

What are the health benefits of olive oil?

Over the last 50 years, there have been thousands of studies examining the health benefits of olive oil. Below are some examples:

Olive oil and the cardiovascular system

In 2010, more than 45% of global olive oil
production came from Spain

Olive oil is the main source of dietary fat in the Mediterranean diet, which is associated with a low death rate from cardiovascular diseases compared to other parts of the world.

Maria-Isabel Covas, at the Parc de Recerca Biomèdica de Barcelona, Spain, carried out an extensive review of studies that had focused on the biological and clinical effects of olive oil.

The study was published in the journal Pharmacological Research².

The study found that people who regularly consume olive oil are much less likely to develop cardiovascular diseases, including hypertension (high blood pressure), stroke, and hyperlipidemia (high blood cholesterol and triglyceride levels).

Covas also found that regular olive oil intake helps reduceinflammation, endothelial dysfunction (problems with the inner linings of blood vessels), thrombosis and carbohydratemetabolism.

Covas concluded "The wide range of *anti-atherogenic effects associated with olive oil consumption could contribute to explain the low rate of cardiovascular mortality found in Southern European Mediterranean countries, in comparison with other western countries, despite a high prevalence of coronary heart disease risk factors."

*Anti-atherogenic means preventing the hardening of the arteries and the development of atherosclerosis.

Frying with olive oil does not raise heart disease risk

People who regularly eat foods fried in olive oil do not have a higher risk of heart disease or premature death, researchers at the Autonomous University of Madrid in Spain reported in the BMJ (British Medical Journal).

In this study, Professor Pilar Guallar-Castillón and colleagues surveyed 40,757 adults aged from 26 to 69 years over an 11-year period. They focused on the people's cooking methods and dietary habits. None of the participants had heart disease when the study started.

The team defined fried meals as food that had only been prepared by frying it. Participants were also asked whether their fried food was sautéed, battered or crumbed.

The researchers concluded:

"In a Mediterranean country where olive and sunflower oils are the most commonly used fats for frying, and where large amounts of fried foods are consumed both at and away from home, no association was observed between fried food consumption and the risk of coronary heart disease or death."

Olive oil helps prevent stroke

Dr. Cécilia Samieri, from the University of Bordeaux and the National Institute of Health and Medical Research (INSERM) in Bordeaux, France, and colleagues reported in the journal Neurology that olive oil may prevent strokes in older people.

The team found that older people who regularly used olive oil for cooking and salad dressing or with bread had a 41% lower risk of stroke, compared with their counterparts who never consumed it.

Dr. Samieri said, "Stroke is so common in older people and olive oil would be an inexpensive and easy way to help prevent it."

Depression risk lower with olive oil, higher with trans fats

People whose diets are high in trans fats - fast foods and mass-produced foods like pastries - may have a higher risk of depression, compared with those whose diets are rich in mono- and polyunsaturated fats.

According to a study carried out at the University of Las Palmas de Gran Canaria in Spain and published inPLoS ONE, olive oil appears to have a slight protective effect regarding depression risk.

Dr. Almudena Sánchez-Villegas and colleagues added that their findings stood even after taking into account people's overall diet, physical activity and lifestyle.

The research team gathered and analyzed data on 12,000 volunteers over a period of 6 years. Their average age at the start of the study was 37.5 years. They had all regularly completed a 136-item questionnaire which had information on their dietary habits, lifestyle, and physical and mental health.

The investigators counted the number of people with depression at the start of the study and then again during each follow-up. Cases of depression had to be those clinically diagnosed by a doctor.

The study authors found that when they compared the volunteers who consumed trans fats regularly with individuals whose dietary fat consisted primarily of olive oil, the trans fat consumers had a 48% higher risk of developing depression.

The amount of trans fat consumed was directly related to depression risk - the more they ate, the higher the risk.

Olive oil may reduce breast cancer risk

A team of scientists at the Universitat Autonoma de Barcelona in Spain found a key mechanism by which virgin olive oil protects the body against breast cancer, in contrast to other vegetable oils.

The researchers decoded a complete cascade of signals within the cells of breast tumors that are activated by virgin olive oil. They concluded that the oil reduces the activity of p21Ras, an oncogene, prevents DNA damage, encourages tumor cell death, and triggers changes in protein signaling pathways.

The team found that while corn oil - which is rich in n-6 polyunsaturated fatty acids - increased the aggressiveness of tumors, virgin olive oil had the opposite effect.

They demonstrated that virgin olive oil is linked to a higher incidence of benign (non-cancerous) breast tumors.

Olive oil helps maintain healthy cholesterol levels

A Japanese study published in the Medical Science Monitor³ showed that LDL-cholesterol mean concentrations were lowered in 28 outpatients who were given olive oil supplements once a day for six weeks.

LDL (low density lipoprotein) is often referred to as "bad cholesterol". The "good cholesterol" is called HDL (high density lipoprotein).

The study authors concluded "These results point to an overwhelmingly beneficial influence of olive oil on the lipoprotein spectrum."

How extra virgin olive oil protects against alzheimer's disease

Oleocanthal is a type of natural phenolic compound found in extra-virgin olive oil. In laboratory experiments with mice, researchers discovered that oleocanthal helps shuttle the abnormal Alzheimer's disease proteins out of the brain.

As background information, the researchers explained that Alzheimer's disease rates are lower in Mediterranean countries, where consumption of olive oil is higher than anywhere else in the world.

Amal Kaddoumi and team set out to determine whether oleocanthal might help reduce the accumulation of beta-amyloid, believed to be the culprit of Alzheimer's disease (AD).

Their study was published in the journal Chemical Neuroscience.

The team tracked the effects of oleocanthal in the cultured brain cells and brains of laboratory mice.

They found that in both cultured brain cells and the mice's brains themselves oleocanthal consistently boosted the production of two proteins and key enzymes known to be vital in the removal of beta-amyloid from the brain.

The study authors concluded "Extra-virgin olive oil-derived oleocanthal associated with the consumption of Mediterranean diet has the potential to reduce the risk of AD or related neurodegenerative dementias."

Extra virgin olive oil helps prevent acute pancreatitis

Extra virgin olive oil is rich in oleic acid and hydroxytyrosol, which affect the development of acute pancreatitis(sudden inflammation of the pancreas).

Researchers at the University of Granada in Spain carried out an in vitro experiment which found that thecomponents of extra virgin olive oil can protect from acute pancreatitis.

Head researcher, María Belén López Millán said that "there is increasing evidence that there are oxidative-inflammatory processes involved in the origin of chronic diseases and that diet plays an important role in such processes."

Extra virgin olive oil protects the liver

Investigators at the University of Monastir, Tunisia, and King Saud University, Saudi Arabia, carried out a study demonstrating that extra virgin olive oil may protect the liver from oxidative stress.

Oxidative stress refers to cell damage associated with the chemical reaction between free radicals and other molecules in the body. Put simply, oxidative stress means cell damage.

In this study, which was published in BioMed Central, Mohamed Hammami and colleagues reported that laboratory rats exposed to a moderately toxic herbicide that were fed on a diet containing olive oil were partially protected from liver damage.

Hammami said "Olive oil is an integral ingredient in the Mediterranean diet. There is growing evidence that it may have great health benefits including the reduction in coronary heart disease risk, the prevention of somecancers and the modification of immune and inflammatory responses. Here, we've shown that extra virgin olive oil and its extracts protect against oxidative damage of hepatic tissue".

Olive oil protects from ulcerative colitis

Ulcerative colitis, a fairly common long-term (chronic) disorder, is a disease that causes inflammation of the large intestine (colon). It is a type of inflammatory bowel disease that is similar to Crohn's disease, a related disorder.

Scientists at the University of East Anglia in England say that consuming more olive oil could help fend off ulcerative colitis.

Dr Andrew Hart and team gathered and analyzed data on more than 25,000 people living in Norfolk, England. They were aged between 40 and 65 years. The volunteers were part of the EPIC study (European Prospective Investigation into Diet and Cancer), spanning from 1993 to 1997. None of them had ulcerative colitis at the start of the study.

The participants regularly completed questionnaires and kept detailed food diaries, which included information on their overall health and consumption of fats.

In a 2004 follow up, the researchers compared the diets of those who had developed ulcerative colitis with those who had not.

They discovered that the participants with the highest intake of oleic acid - a component of olive oil - had a 90% lower risk of developing ulcerative colitis compared to those with the lowest intake.

Dr. Hart said "Oleic acid seems to help prevent the development of ulcerative colitis by blocking chemicals in the bowel that aggravate the inflammation found in this illness. We estimate that around half of the cases of ulcerative colitis could be prevented if larger amounts of oleic acid were consumed. Two-to-three tablespoons of olive oil per day would have a protective effect."

Food and Hygiene Facts

People, pets and food are the main carriers of germs into the home. Once in, germs can get everywhere.

Get cleaning tips to help prevent germs from spreading in the home

Here's the truth about germs in your home, including some facts you didn't know but will be glad you read.

Kitchen sink squalor

Most people think of the toilet as the most contaminated part of the house, but in fact the kitchen sink typically contains 100,000 times more germs than a bathroom or lavatory.

Don't forget your toothbrush

When you flush, germs from the toilet bowl can travel as far as six feet, landing on the floor, the sink and your toothbrush. A study showed that significant quantities of microbes float around the bathroom for at least two hours after each flush. Always put the toilet lid down before flushing.

Sponge hotbed

A used kitchen sponge can contain thousands of bacteria per square inch, including E. coli and salmonella. The sponge's moist micro-crevices are a trap for germs and are difficult to disinfect. Replace sponges regularly.

Cutting board

The average kitchen chopping board has around 200% more faecal bacteria on it than the average toilet seat. Hygiene experts advise you to use separate chopping boards for red meat, poultry, fish and vegetables.

Hand washing

Hands are the biggest spreaders of germs in the home. Studies show that hand washing lowers the transmission of diarrhoea and colds, and targeted disinfection at critical sites reduces the spread of infection in the home. Wash your hands frequently during the day with hot water and soap to prevent spreading germs. Wash them every time you've been to the toilet, and before and after preparing food.

Good germs

While some germs cause disease, not all microbes are harmful. They are the foundation of the food chain that feeds all life on earth and we would not survive without them.

Bacteria colony

Bacteria can grow and divide every 20 minutes. One single bacterium can multiply into more than eight million cells in less than 24 hours.

Carpet world

Carpets are the largest reservoir of dust in the home. They contain hair and skin cells, food debris, dirt and insects. A home with floorboards is believed to have a tenth of the dust of one with wall-to-wall fitted carpets.

Handle with care

The greatest risk of infection in the bathroom comes from surfaces that are frequently touched by the hands, including the toilet flush handle and seat, taps and door handles.

Dirty laundry

Clothes, towels and linen can carry germs. Washing very soiled items at a high temperature reduces the risk of infection. Wash your hands after handling dirty laundry.

Contaminated birds

More than 50% of raw chicken contains the campylobacter bacteria, which causes more illness than salmonella in Britain. Cooking chicken until it reaches a temperature of 70°C (158°F) can help ensure that it's safe to eat. You can test the temperature of food with a food thermometer.

Pet pestilence

Campylobacter is carried by about half of all dogs and cats and can cause food poisoning in people. The bacteria are passed on when you stroke your pets. Always wash your hands after coming into contact with pets.

Bedroom feast

The bedroom is the perfect breeding ground for dust mites, which feed on dead skin. The average person sheds up to 10g (0.35oz) of dead skin a week and up to 18kg (40lb) in their lifetime.

Food poisoning

About 40% of cases of food poisoning occur in the home, according to a European-wide study by the World Health Organization in 2003.

Smelly handbag

A swab of a handbag showed up to 10,000 bacteria per square inch. A third of bags tested positive for faecal bacteria. Bags come into contact with some very dirty places, including public transport, public toilets, and restaurant and bar floors.

Soiled soles

Our shoes pick up all kinds of dirt when we're outdoors, including animal faeces. When we walk around in them at home, these germs get liberally spread around, settling into carpets and increasing the risk of infection. Hygiene experts advise taking your shoes off before you walk around the house.

Cooling-off period

Placing hot food in the fridge can lead to uneven cooling, which can cause food poisoning. It can take a long time for the temperature in the middle of the food to drop, which creates the perfect environment for bacteria to multiply.

7 Surprising Food Facts You Don’t Know!

Thousands of years ago, natural foods were hunted, picked, gathered, and farmed. In modern times, with the advancement of technology and the thirst for higher profit margins, food manufacturers are developing creative ways to manufacture, market, and distribute a variety of foods as cheaply as possible. Some of these methods are ingenious, but they also may have deleterious health effects and unintended consequences.

The following food facts are not meant to scare you into avoiding certain foods, but to create awareness for how some food is made and distributed. The more aware and knowledgeable we are, the more we can make informed decisions about the foods we eat, which fundamentally affects our health and well-being. While not always feasible, supporting organic and locally farmed foods may be ideal for optimal nutrition.

Food Fact #1 | One Beef Patty Can Be Made From Over 1,000 Cows


Originally, burger patties were made from leftover scraps of one cow – slaughtered locally, ground up, then distributed. However, due to an increase in demand, huge slaughterhouses became the primary source of ground beef; they produced ground beef from an amalgam of different cuts from different animals. 1 One tiny patty can have anywhere from fifty-five to over thousand cattle from five different countries.


Food Fact #2 | Orange Juice is Flavored Using Flavor Packs Produced by Fragrance Companies


Most people know that OJ is produced by extracting juice from oranges. What they don’t know is that this juice is then pasteurized and stripped of oxygen, causing it to lose its original flavor, but allowing it to be stored for up to a year. When the juice is ready to be sold, flavor packs are used to give the orange juice back its flavor. 2 These flavor packs are a mix of chemicals that are derived from the oranges. Each company has its own specific chemical mix, explaining why orange juice from one company tastes the same no matter what bottle you open.

Food Fact #3 | Due to Selective Breeding, Chickens Reach Slaughter Size in Half the Time


Contrary to popular belief, it is illegal to give chickens any growth hormones meaning that all chickens and eggs are actually hormone-free.3 However, they’re not exactly all-natural: broilers (chickens raised specifically for meat production) grow to slaughter size in about 6 weeks because they’ve been selectively bred to have very fast growth rates/ high feed conversion ratios (feed consumed/body mass gained). Compared to poultry in the 1950s, the slaughter houses can obtain double the meat in half the time. To give you an idea of this original timeframe, free range or organic chickens take about 12 to 16 weeks to reach slaughter size.4

Food Fact # 4 | Soy Was Not Consumed, But Used As Fertilizer In China


Often touted as a health food, this term actually applies only to fermented soy. Originally, the soybean was used as fertilizer in China.5 The Chinese did not consume soy until fermentation techniques were developed and foods such as soy sauce and tempeh were produced. Soybeans are high in phytic acid, which binds to important minerals such as calcium, iron, and zinc, preventing the body from absorbing them. Soy also contains goitrogens, substances that reduce thyroid function by interfering with iodine absorption. Furthermore, soybeans contain isoflavones, which are chemicals that are estrogen-like in nature. As if that wasn’t enough, soy is one of the most allergenic foods.6


Food Fact # 5 | Whole Corn Consumed By People Is Less Than 1% of All Corn Grown


Corn that we don’t consume is used a feed for livestock (which usually isn’t good for the livestock and the nutritional profile of the meat that is produced) and processed into ingredients like high-fructose corn syrup (HFCS). Like HFCS, many ingredients processed from soy are also found in the foods we eat, from condiments to peanut butter even to tuna 7 (check the labels on your tuna cans). Done by analyzing a form of carbon that is found in corn, we’re actually able to determine how much corn is in our diets by testing a strand of our hair. The typical American diet will have 69 percent of the carbon coming from corn! 8


Food Fact #6 | Many Baked Goods Claiming to Contain Fruit Don’t Have Any


Many baked goods and cereals that are believed to contain fruit such as blueberries and pomegranate may not contain any real fruit. People buy these products thinking they are getting the health benefits of consuming the high anti-oxidant fruits when in reality they are only consuming a mixture of corn syrup and food coloring made to resemble the fruits. 9 Manufacturers try to cover this up by listing ingredients such as “blueberry flavored crunchies.” Some products enhance their small amount of actual fruit by adding the concoction of corn syrup and food coloring, which is still far from what they claim to include.


Food Fact # 7 | Wood Pulp Has Become A Popular Additive to Foods


Added to many foods as a thickening agent, cellulose gives texture, boosts fiber content, and reduces the need for more expensive ingredients like flour and oil.10 While the cellulose comes from wood, it is the same structure as the cellulose found in foods like celery and just like the cellulose found in vegetables, it serves as a source of dietary fiber.

The Food Song (Clip) - Kids + Children Learn English Songs

A clever lesson in teaching both reading of words and connection with the object of the word and also at the same time giving a food health lesson

nutrition

http://kidshealth.org/kid/nutrition/