It's been revealed cars made from pineapples and bananas could soon be among the fruits of the green revolution. Scientists in Brazil have used fibres from the plants to create a new generation of super-strong and super-light automotive plastics, and say they may also be used to create engine parts. They say manufacturers are already testing the plastics and could be using them in cars within two years. Dr Alcides Leao from Sao Paulo State University says reducing the weight of cars will improve fuel economy.

He says the fibre-reinforced plastics are also more impervious to heat, spilled petrol, water and oxygen than ordinary automotive plastics. Leao says the plastics also have potential in medical applications including artificial heart valves, ligaments and hip joints.

Dry Fruits: Wholesale dry fruit prices surged in the national capital during the past week largely on the back of fresh buying by stockists and retailers, buoyed by rising domestic demand. Tight stocks following restricted arrivals from producing region and overseas market also influenced the prices. Trading sentiments remained firm mostly on increased offtake by stockists and retailers to meet seasonal demand.


Almond (California) rose by Rs 100 to Rs 10,100 per 40 kg. Its kernel, too strengthened by Rs 10 to Rs 370-375 from previous week's close of Rs 360-365 per kg. Almond-gurbandi prices traded higher at Rs 4,950-5,150 against previous mark of Rs 4,900-5,100 per 40 kg.

Cashew kernel No 180, No 210, No 240 and No 320 rose by Rs 10 each to conclude at Rs 655-665, Rs 595-605, Rs 540-550 and Rs 445-465, per kg respectively. Kishmish Indian yellow and green increased by Rs 200 each to finish at Rs 3,800-4,400 and Rs 6,200-8,200 per 40 kg bags.

Pistachio hairati and peshwari rose by Rs 10 each to conclude at Rs 1,110-1,235 and Rs 1,360-1,410 per kg, respectively. Walnut prices also traded higher at Rs 160-225 against previous closing of Rs 1490-190 per kg.

Kirana: Select spices, led by pepper and jeera, traded higher in the national capital during the week under review on firm local and export demand against tight stocks due to fall in supplies from producing belts.

Market analysts said apart from fall in supplies from producing regions, firming trend in the futures markets and pick up in demand also influenced the trading in the wholesale kirana market.

Black pepper prices rose by Rs 100 to settled at Rs 23,400-23,500 per quintal on fresh buying by local stockists and exporters.

Cardamom brown jhundiwali and kanchicut prices traded higher at Rs 1,110-1,125 and Rs 1,210-1,360 against previous closing of Rs 1,100-1,120 and Rs 1,200-1,350 per kg, respectively.

Cardamom small varieties such as chitridar, colour robin, bold and extra bold also increased up to Rs 20 to settled at Rs 1,310-1360, Rs 1,370-1,400, Rs 1,400-1,420 and Rs 1,500-1,520 per kg, respectively.

Chirounji prices traded higher at Rs 500-530 against previous mark of Rs 430-475 per kg. Dry mango rose by Rs 500 to finish at Rs 7,000-9,500 per quintal.

Jeera common and jeera best quality also increased by up to Rs 200 to settled at Rs 13,500-13,700 and Rs 15,000-15,500 per quintal, respectively.

On the other hand, poppyseed (Turkey, MP-RAJ and Kashmiri) prices fell by Rs 5 each to conclude at Rs 215, Rs 215-265 and Rs 200 per kg, respectively.

Red chilli and turmeric prices also traded lower at Rs 6,000-10,500 and Rs 17,500-19,500 against previous close of Rs 6,100-11,100 and Rs 18,100-20,100 per quintal, respectively.

Just when you thought you had reached the heart of fruitopia passing by the tasty strawberries and cherries, the refreshing oasis of apricots and peaches you fly over a bump in the road and the whole landscape changes.

If you’re Summer Sebastiani, pastry chef at All Seasons Bistro & Catering in Calistoga, you’re just getting warmed up to the sweet kitchen, with its tantalizing array of fruit desserts, jams and syrups.
“We do a lot of brandied cherries and preserved lemons,” she said at the Calistoga bistro, opened in 1984 by Gayle Keller and Alex Dierkhising. “I made plum jam from the farmers market. We get them at their peak, and it’s really easy.
This month, Sebastiani is showcasing the late-summer fruits that she gleans from back yards, farmers markets and the coastal ranch where she grew up.
“Backyard fruit is the best,” she said. “I usually bring in Gravensteins, Pippins and pears from my dad’s ranch in Annapolis. He has a 250-year-old orchard.”
The 34-year-old chef, who grew up in an Italian family with a 1-acre garden and a freezer full of fresh beef and wild game, graduated from the California Culinary Academy in San Francisco in 2000. She did her externship at Guerneville’s elegant Applewood Innwith chef David Frakes, now at Beringer Vineyards.
Sebastiani served as the opening chef for the Quail Inn at Oakmont, then spent four years at Brannan’s Grill in Calistoga before moving over to the All Seasons Bistro in 2003.
“I started as a pastry chef,” she said. “That’s where my heart is.”
Over the years, however, the capable cook took over as the catering chef and then the restaurant chef at All Seasons, designing the bistro’s seasonal Wine Country menu with Keller. She also oversees the bistro’s sister restaurant, Hydro Grill, across the street.
“Why not cook with the best ingredients at their peak ripeness?” Sebastiani asked. “We cure our own olives and make our own ricotta, goat cheese and creme fraiche.”
On the dessert menu, Sebastiani makes everything from scratch, creating layers of flavor and texture whose whole is greater than its parts. She even makes her own vanilla extract and a line of syrups from vodka and fresh fruit, which she uses to flavor cakes.
With the explosion of blackberries reaching peak ripeness this month, Sebastiani likes to simmer a berry compote that she serves with a crystallized ginger cake topped with whipped cream infused with lime and garnished with mint.
“It’s a really delicious cake,” she said. “It’s made with sour cream so it stays moist.”
With the new crop of fall figs starting to drop into the market, she creates an elegant Fig Napoleon with phyllo dough that’s layered with maple syrup and topped with goat cheese ice cream.
“I make a fig jam, and then I toss the whole figs in it,” she said. “For the jam, you use half as much sugar as figs, add the acid, then puree it.”
Meanwhile, the tart Gravenstein apples make a delicious foil for the rich pastry of a frangipane filling, which Sebastiani whips up from eggs, sugar, almond paste and butter.
For dough and all things pastry-related, Sebastiani relies on her baking mentor, renowned pastry chef Sherry Yard of Spago Beverly Hills, who explains the chemistry of baking in her cookbook, “The Secrets of Baking.”
“She takes basic recipes and shows you how the different methods turn it into something else,” Sebastiani said. “She explains the simple steps, and she’s easy to follow.”
In Sebastiani’s copy of the cookbook, Yard wrote an inscription: “To Summer, a kindred baker: Wishing you a lifetime of rolling in dough!”
Sebastiani hasn’t always been rolling around in dough, but almost. She was born and raised in Annapolis, a distant relative of the famed Sebastiani wine family. She went to Point Arena High School and got her first job at age 12 working in the kitchen of a local YMCA camp as a dishwasher and prep cook.
While still in high school, she took a job at a bakery in Gualala, showing up at 4 a.m. to help the baker with muffins and bread, then working the cash register.
While pursuing photography — still one of her favorite hobbies — at Santa Rosa Junior College, Sebastiani decided that cooking was her destiny.
“My mom asked, why aren’t you cooking?” she said. “My great grandmother’s sister owned Bertolucci’s restaurant in South San Francisco.”
This past winter, Sebastiani won the Critic’s Choice Chef of the Year at the 2009 Napa Valley Mustard Festival for a simple soup of asparagus and mustard greens with housemade cheddar mustard seed crackers.
“Really, we just tried to figure out what would be in season,” she said of the honor. “I made the soup on my way out the door, and I got there just minutes before the judging.”
Much to her delight, the soup won against many of the top restaurant chefs in Napa, hailing from such iconic kitchens as Meadowood, La Toque and the Silverado Resort.
“It was only the second soup that had ever won,” she said proudly. “A good 85 percent of the chefs did pork, but that’s hard to digest.”
Growing up in a northern Italian family, Sebastiani said, means she has always eaten lots of fresh vegetables, and plenty of seasonal fruit.
In her spare time, Sebastiani enjoys photography, sewing, scrapbooking, caring for her four pugs and landscaping her home in Santa Rosa’s Coffey Park neighborhood, where she lives with her husband, Todd Fernandez.
Although she has lived in Santa Rosa for 12 years, the pastry chef feels even more at home in Calistoga, where she knows practically everyone.
“It’s a small town, but it’s so close to everything else,” she said. “And the people are pretty cool.”
The following recipes are from Summer Sebastiani of All Seasons Cafe. You can substitute any fruit for the blackberries in the compote. Sebastiani serves this cake with a wildflower honey and ginger ice cream or some whipped creme fraiche.
Crystallized Ginger Cake
with Blackberry Compote
Makes 1 cake
For cake:
—Softened butter (for brushing pan)
½cup raw sugar (large grain, to give a sparkle)
2¼cups all-purpose flour
4teaspoons ground ginger
2teaspoons baking powder
½teaspoon salt
1cup (2 sticks) unsalted butter, room temperature
2cups sugar
2large eggs
1large egg yolk
2teaspoons sour cream
1cup chopped crystallized ginger
For berry compote:
¼cup water
1/3cup sugar
1tablespoon fresh lemon juice
½pound blackberries (about 2 cups)
For cake: Preheat oven to 350 degrees.
Brush softened butter generously all over inside of a 12-cup Bundt pan. Sprinkle raw sugar over butter in pan, tilting pan to coat completely.
Whisk flour, ground ginger, baking powder and salt in medium bowl. Using electric mixer, beat 1 cup butter in large bowl until smooth.
Add 2 cups sugar; beat on medium-high speed until blended, about 2 minutes. Add eggs one at a time, beating well after each addition.
Beat in the one egg yolk and vanilla, stopping to scrape down bowl as needed.
Add flour mixture in 3 additions alternatively with sour cream in two additions, beating on low speed just until blended after each addition.
Mix in crystallized ginger. Spread batter in pan, being careful not to disloge raw sugar.
Bake cake until top is light brown and tester inserted near center comes out with just a few small crumbs attached, about 55 minutes. Transfer to rack; cool in pan 15 minutes. Gently tap bottom edge of pan on work surface while rotating pan until cake loosens. Place rack atop pan and invert cake onto rack; remove pan. Cool completely.
For compote: Place the water, sugar, lemon juice and half of the blackberries in a heavy bottom sauce pan and bring up to a boil then turn off the heat and add the remaining blackberries.
To serve: Cut cake into wedges and serve with the blackberries on top and a dollop of whipped creme fraiche.
Sebastiani serves this tart with cinnamon ice cream or caramel whipped cream.
Apple Frangipane Tart
For dough:
2¼cups all-purpose flour
1teaspoon salt
¾cup butter
¼cup water
For frangipane:
¼cup butter
1/3cup white sugar
1½cups almond paste
4whole eggs
¾cup cake flour
For apple marmalade:
1teaspoon pectin
1cup sugar
1tablespoon lemon juice
1tablespoon apple jack (whiskey)
½vanilla bean, scraped
1cinnamon stick
—Dash of ground nutmeg
1star anise
1quart Gravenstein apples, peeled and small dice
For dough: Preheat oven to 350 degrees.
Take the butter and cut it into small pieces, then put it in the fridge to stay cold while you measure the other ingredients.
Using an electric stand mixer with a dough hook, start your flour and salt on low speed. Immediately add all of the butter and ice water. Mix just until the dough becomes one mass (you should still see lumps of butter, so it makes a crispy crust. ). Alternately, pull the dough out of the mixer before it fully comes together and finish kneading by hand to insure that you don’t overmix.
Cover and place the dough in the refrigerator for 4 to 12 hours. Pull the chilled dough from the refrigerator and roll. It will be hard at first to roll the dough, so keep rotating the dough as you roll it out until it softens up. Roll the dough into a ¼-inch thick piece, then cut to desired shapes. Place in individual tart shells and chill.
Place parchment paper on a sheet pan. Weigh down the inside of the tart shells with beans or a ramekin and bake for about 10 minutes until edges are golden brown.
For frangipane:
Beat butter, sugar and almond paste in a bowl with an electric mixer at medium speed for three minutes.
Add eggs, one at a time, beating well after each addition, then beat in flour.
Spread frangipane filling in cooled shell.
For apple marmalade:
Mix pectin and half of the sugar and reserve for later. This will help thicken the juice from this mixture.
Mix the rest of the sugar, lemon juice, apple jack, vanilla bean and spices and put in a sauce pan. Bring to a boil and let boil for two minutes. Add diced apples and wait for the liquid to come bakc to a boil.
Stir in pectin mixture and bring back to a boil and cook about another 2 minutes, until apples start to become tender. Pull from heat and transfer to a bowl and let chill in the refrigerator. Pull out the whole spices.
To assemble: Drain fruit in a sieve set over a bowl, reserving syrup, and scatter fruit over filling, pressing in slightly. Bake tarts on cookie sheets lined with parchment paper until puffed and golden, 30 to 40 minutes. Transfer tarts on the parchment paper to a rack. Brush reserved syrup over tart and cool to warm or room temperature.

The tomato is Australia's most Googled fruit, according to new research. It's also the number one fruit that Britons Google, too. People in Australia and the UK are twice as likely to Google tomatoes as apples, which is the second most common searched-for fruit.


The review, by the World Cancer Research Fund (WCRF), found Google lists 53.6 million web pages mentioning tomatoes. In the UK, bananas and peaches are in joint third place on the Google search, followed by oranges. As well as Australia and UK, tomatoes also come out top in Canada and New Zealand. Apples rank second in all of these counties except New Zealand, where peaches are the second most favourite fruit.

The research was carried out to mark Fruity Friday, which aims to encourage people to eat more fruit and vegetables. "I have always thought of apples, oranges and bananas as the most popular fruits, so I was surprised to see them all beaten by the tomato, especially as many people actually think of tomatoes as a vegetable," said general manager for the WCRF Teresa Nightingale. "But although we tend to cook tomatoes in our evening meals or in savoury dishes, this doesn't change the fact that the tomato is a fruit.

"We are not sure whether people are looking for information about growing tomatoes or finding out about their nutritional content, but they are the winner by some distance. "It is also clear that a wide range of fruits are being Googled, which supports our Fruity Friday message that as well as eating plenty of fruits and vegetables, you should also try to get as wide a variety as possible. "As well as being good for health generally, eating plenty of fruits and vegetables probably reduces risk of cancer."

It used to be that a peach was a peach and a plum was a plum, and that was it. Now, however, breeders are coming up with complex hybrids between species, such as fruits that are a combination of peaches, apricots and plums, and cherries or nectarines and plums.

Making these kinds of interspecific crosses opens up a promising range of possibilities for growers and consumers, but what to call the resulting fruits? No one really knows. We're in the initial stages of a paradigm shift in which names of fruit types are becoming unmoored from their genetics and are being chosen primarily for marketing and convenience.

Today, unbeknown to you, that fruit being sold as an apricot may actually have some peach in it; or a nectarine may have plum. A fruit may be given one identity for farming, another for shipping and yet another at the store. This is no small matter. Almost half of the plum-like fruits grown in California now are interspecifics — Pluots and the like.There's no genetic  engineering involved in these hybrids; in fact, it's been done for years. A century ago, Luther Burbank hybridized plums and apricots to create plumcots, although they never achieved commercial success. At nearly the same time, Walter T. Swingle crossed tangerines and grapefruits to come up with tangelos, one of the few instances in which an entirely new fruit type gained popular acceptance.

Stone fruits are in the same genus, Prunus, and are just closely related enough that many combinations of species are possible, though they are still far apart enough to be difficult to create

Modesto fruit breeder Floyd Zaiger really started the modern wave of interspecific stone fruits. He began making such crosses to breed new rootstocks but found that one type, the 50/50 plumcot, produced delicious fruit, although the trees tended to have pollination problems.

By backcrossing plumcots to plums, he created the fruits he called Pluots, first introduced in the late 1980s, that are currently grown in dozens of varieties on thousands of acres in California. Bradford Genetics of Le Grand, Calif., now called BQ Genetics, started later in crossing interspecific plums but is now a major player.

The best varieties from both breeders have intense, intriguing flavors, some almost tropical fruit-like, made possible by the genetic interplay of wide crosses.

But even well-established names are in flux. In fact, the name Pluot, trademarked in 1991 by Zaiger to describe some of his pioneering plum-apricot crosses, is no longer being used by two of the biggest growers.

When grown by Kingsburg Orchards, they're called Dinosaur brand fruit; when grown by their Reedley, Calif.-based competitor, Family Tree Farms (owned by another branch of the same family, the Jacksons), they're called plumcots (which, strictly speaking, should refer only to 50/50 crosses).

Family Tree needed to make the change, says Don Goforth, the company's marketing director, because, along with the Zaiger fruits, it was selling as Pluots many interspecific plums from BQ Genetics, and it did not want to infringe on the Zaiger trademark.

Sometimes names can even obscure the genetics of a fruit. In the last five years, Kingsburg Orchards has introduced six varieties of colored hybrids, now planted on hundreds of acres and marketed as Velvet apricots. But Black Velvet, which has dark, fuzzy skin and yellow flesh, is a true plumcot, whereas the gorgeous Gold Velvet is genetically a cross between a peach, an apricot and a plum.

This same fruit, when marketed by Family Tree, is called an Aprium (actually, Zaiger's trademarked name for apricot-plum hybrids with apricot character predominant), and Dave Wilson Nursery licenses the variety as a Peacotum.

Anarchy in the fruit world!

There are important practical implications to this confusion. Sprays, even those used by organic growers, need to be registered for specific crops before they can be applied legally, but because it costs time and money for the tests on each crop, there are so far very few chemicals registered for the new complex hybrids. This means that a farmer has to identify his or her interspecific cross as the type of tree and fruit it most resembles.

On the other hand, growers have a financial incentive to call their fruit interspecific plums rather than plums because then they don't have to pay the standard fee to the California Tree Fruit Agreement, a trade group of growers of peaches, nectarines and plums (but not interspecifics), for promotion and research.

Some years ago, the CTFA considered discouraging this practice and hired a scientist to analyze the genes of Pluots to see whether they were all really hybrids, but the results were inconclusive, and the organization now allows growers to categorize such fruits either as interspecific plums or as plums; most opt for the former.

In fact, often even the breeders themselves don't know the exact pedigree of their creations. Rather than pollinating his experimental trees from a single flower in the traditional way, Glen Bradford of BQ Genetics places a bouquet of several different promising pollen parents in buckets in his mother trees, and which pollen ends up on which flower, only the bees know.

Ask Leith Gardner, Floyd Zaiger's daughter, for the pedigree of a selection, and she has to look it up in a card catalog; by the sixth generation of crossing and recrossing, this can be mind-bogglingly complex.

More of these interspecific fruits are sure to come. One nectaplum variety, Spice Zee, with mauve skin and snowy flesh, has been planted on a small scale in California. So far there have been only scattered test plantings of Cherums and Plerries, hybrids of cherry and plum with either cherry or plum characteristics predominant. But there's great enthusiasm for the concept among farmers, who are looking for cherry-like fruits of larger size that can be harvested over an extended season, or plums with the high sugar and intense flavor of cherries; one grower in Reedley this year is planting 10 acres of Plerries, which will be marketed like plums.

The Zaigers pioneered such advanced interspecifics, but other breeders from around the world, such as Ben-Dor Fruits of Israel, which has a line of what it calls Colourcots, are jumping into the market, and it seems likely that in time a broad range will be available.

Meanwhile, marketers sometimes try to cash in on the interspecific mystique with names such as mango nectarines, strawberry cherries and Plumegranates. Marketers may not be deliberately trying to deceive buyers, but a lot of consumers wonder about the possibility of such hybrids, which in reality are as preposterous as jackalopes.

Then there are peach-a-rines from Kingsburg Orchards, which are touted as crosses of peaches and nectarines — but that's true of most varieties of these fruits, which are the same species in two forms, fuzzy and fuzzless.

All these new fruit types and marketing angles may cause thoughtful consumers to throw up their hands, confused by too many inscrutable choices. If the new hybrids are to fulfill their potential, marketers will need to provide consistent, accurate information, but the words they need may not yet exist.

Health is Wealth
Fruits can be considered as one of the treasures to human life. Fresh fruits and Vegetables give us many beneficial substances such as vitamins ,calcium and other requirements for our human body. It acts as a catalyst in safeguarding our human system from various diseases. Fruits, vegetables and pure water is a necessity in the modern world for our human system.

Meet the pluot. Or perhaps you've already met. This firm but fleshy fruit, a hybrid of the plum and apricot, has been a seasonal guest in markets for the past few years. Chefs and home cooks love the juicy fruit for tarts and pies, but plenty of people still pass up pluots in favor of fruits with familiar names and faces.
When the small, speckled species first arrived on the scene and it must be said that the pluot is more plum than apricot it was marketed as a “dinosaur egg.

One thing that is essential for Parkinson’s patients is a healthy and balanced diet.  Dyskinesia and tremors burn large amounts of calories, making eating nutritious foods like whole grains and fruits and vegetables important for keeping energy up.  Also, Parkinson’s patients have a high risk for bone loss.  The potential for osteoporosis makes it important for patients to get plenty of calcium, magnesium, and vitamins K and D in their diets.  In an effort to cover all the necessary minerals and vitamins, most doctors suggest that Parkinson’s patients take a daily multivitamin. 

Finally, people with PD should be sure to drink lots of water to aid in the function of digestive and respiratory systems (2).  Any questions can be answered at the National Parkinson Foundation website by clicking on the “Ask the Dietician” forum.
Exercise is also the key to keeping Parkinson’s patients healthy and functional.  Exercising three to five times a week has shown to reduce stiffness, give more energy, improve posture, and be socially active (2).  Why not exercise together?  Several activities have shown to help improve the movement of people with PD such as tai chi, boxing, kayaking, dancing, agility courses, and pilates (5).

After working hard to stay fit and be healthy, many Parkinson’s patients can feel worn out.  A recent study at the Atlanta School of Massage and Emory University showed that neuromuscular therapy (NMT), a form of massage that involves direct compression of pressure points as well as lengthening strokes parallel to the spine.  This form of massage was proven to improve the motor functions, activities of daily living, bradykinesia, tremor and fine motor dexterity in Parkinson’s patients, as well as overall quality of life (3).  By treating your loved one to relaxing NMT, you can actually help their symptoms.

• To avoid diseases like hepatitis and Typhoid, eat 5 basil leaves everyday.
• For tooth ache, keep a clove on the affected area.
• Have a mixture of gingelly oil and egg, for 3 days, for menstrual disorders.
• You will get a great relief from menstrual pain , if you have a gooseberry daily.
• Boil the leaf of Malabar nut, squeeze its juice and add egg white. It subsides cough.
• Eat the powder of dried ginger and cumin with sugar for relief from cough.
• Have the mixture of mustard paste and honey for good relief from cough.
• For a good relief from cough, mix equal quantities of basil juice, honey and ajwain juice and drink on an empty stomach.
• Are you suffering from urinary infection? Drink a glassful of water with a pinch of cardamom powder.
• Chew some cumin and sugar for relief from stomach pain.
• Have a mixture of lemon juice and honey when you are suffering from cold.
• If you have bad breath, drink at least five glasses of water in the morning.
• Stop nose bleeds by putting a few drops of pomegranate juice into your nostrils.
• For nagging cough and chest congestion, boil 3 cups of water with 2 fresh betel leaves and 4 crushed peppercorns, till the water is reduced to half. Strain and drink every morning and night with a teaspoon of honey.
• For relief from toothache.. Take two basil leaves, a grain of salt and a pinch of pepper powder and press against the affected tooth.
• For minor rashes on the skin.. add few basil leaves in your bathing water before you bathe.
• To get a fair baby, Mothers can drink saffron added to milk during pregnancy.
• For fever and cough of children, give some honey mixed with water.
• The juice of carrot and tomato, mixed with a little honey is good tonic for children.
• A teaspoon of the powdered pomegranate skin taken with water early in the morning will not only purify the blood but also will serve as a good de- worming agent Chewing raw guava leaves is an excellent quick fix for diarrhoea.
• If you are suffering from acidity, drink a glass of water with a piece of jaggery dissolved in it, after meals.
• Drink basil water everyday, it helps in keeping throat infection and cough at bay.
  
  FOR GOOD HEALTH-
• Add vegetables and fruits in your diet chart.
• Drink 12-16 glass of water daily.
• Avoid excess eating of fried things.
• Try to buy meat which contain less fat.
• Avoid excess sugar in tea and coffee.
• Slice vegetables into big pieces, so that it won't loose vitamins. .
• Dental hygiene
• Eating with awareness
• Stop Smoking
• Health quiz
• Health and safety for teenagers
• Oxygen a day keeps the pollution away!
• Bad sleeping habits
• Counting sheep in order to sleep
• Snacking well may slow aging
• Practical tips to help forgetfulnes
• care of your feet
• Maximize the healing power of garlic
• Apply the brakes on ageing
• Cultivate healthy habits

The prostate cancer is the second most common cancer disease affecting the male population around the world and is described as an abnormal growth of cells in the prostate, which may led to problems of urinating, defecating or ejaculating.

Medical research studies concluded there are two forms of treatment for this sort of disease: the conventional treatment and the alternative treatment. The first type of treatment includes surgery by removing the prostate gland, chemotherapy or radiation therapy. While most men choose this method of treatment, there are others who prefer a traditional and less painful way to treat this disease.

They opt for what is know as an alternative treatment or Complementary and Alternative Medicines Treatments (CAM) which includes homeopathy, hydrotherapy, massages, yoga or herbal therapy. Among these, the natural treatment method, based on plants, vitamins, antioxidants and minerals, is the most popular one.

Women also experience heart disease differently than men. Often the signs and symptoms of heart problems–especially for coronary artery disease and heart attack–are overlooked as indigestion or hormonal changes.Studies show that women are less likely to seek care when they experience chest pain or other symptoms of heart problems. This may be because women are often unaware of the sometime subtle signs of heart disease and heart attack.Just as in men, chest pain is a common symptom for heart attack in women. But there are other, atypical signs that are more common in women than men. Women often report feeling short of breath, or having pain in the back, neck, or jaw. Other frequently seen symptoms of heart attack in women are fatigue, nausea, and vomiting.

You’ve seen it before on TV or in the movies–the older man clutching his chest or arm, seemingly in the throes of a heart attack. It’s not an uncommon sight. What you rarely see in the media is a woman suffering from heart disease. But the truth is, one in two women will die of cardiovascular disease.

Nurse and female patient:
Many women underestimate their risk for heart disease and overestimate their risk for cancer. But while cancer is a serious health concern, heart disease is far more common than cancer in women. In fact, nearly twice as many American women die of heart attack or stroke than from all forms of cancer combined–including breast cancer.Women may underestimate their risk because heart disease is more prevalent later in life in women. On average, the risk of death due to heart disease in women is equal to that of men 10 years younger.

 If you suffer from very painful periods (dysmenorrhoea), it’s possible that you’re suffering from endometriosis and this will need to be checked.Endometriosis is a common condition in which cells from the endometrium (the lining of the uterus) spread to other sites in the ovaries, pelvis, and tubes. These respond to the cyclical changes of ovarian hormones and so they bleed internally when you’re menstruating, causing severe abdominal and pelvic pain.Endometriosis may affect fertilization, thus causing fertility problems. Ovarian cysts, known as endometriomas or “chocolate cysts”, may also form and affect the woman’s fertility

Many women have benign ovarian cysts that don’t affect fertility. But polycystic ovary syndrome (PCOS) interferes with ovulation and can therefore cause fertility problems.PCOS is caused by FSH and LH not functioning properly, which is often linked to high levels of male hormones. The ovary becomes filled with “cysts” – actually immature follicles that fail to generate eggs. Sufferers have infrequent periods, a tendency to obesity, and excessive body hair.

Fibroids very near to the surface of the uterine lining can interfere with the normal implantation of the embryo in the uterus. If they are near the junction of the uterus and the Fallopian tubes, they may stop the fertilized egg from reaching the uterus at all. Fibroids are most common in women over the age of 35 and around 50 per cent of women develop fibroids by the time they are 45. There’s often no cause for concern, but if fibroids do cause problems they can be removed in an operation called a myomectomy. This operation should not be undertaken lightly, however, as it carries a high risk of bleeding and may require a blood transfusion in as many as 50 per cent of cases.

Problems In Women

Female Disease Problems. Can adrenal problems cause high testosterone in women. I’m not sure if I have a thyroid problem, but it’s definitely possible. My endo mentioned testing my thyroid. I’m still waiting for the results. Family Planning see Birth Control; Female Circumcision see Sexual Problems in Women. Structural problems, disease in female fertility – Pregnancy. Structural problems and reproductive disease : A woman’s reproductive organs, such as ovaries, tubes or uterus, may have structural problems. Thyroid Problems in Women- female thyroid problems and menopause. General Health Care Issues for Women from Autoimmune Disorders. These articles explore non-reproductive health disorders, diseases, and conditions with an emphasis on how women are affected. Heart Disease: It’s a Woman’s Problem, Too. Heart disease is the leading cause of death for both women and men. Learn about the subtle differences in how the disease can appear in women. Are Women’s Symptoms of Heart Disease Related to.

Female Disease Problems

1:Female medical problems,
2:Female health symptoms,
3:Female health questions,
4:Female symptoms,
5:Female obesity,
6:Female cancer,
7:Female depression,

Fibroids and fertility problems:

Structural problems:

Fibroids are benign muscle tumours, anything from the size of a pea to a tennis ball, that form anywhere within the uterine wall. They don’t necessarily affect fertility, but can make the uterus misshapen and may compress one or both of the Fallopian tubes.