How to Use Lemon and Honey to Cure Cough

Browse the inter-net for remedies to treat cough and you will find tens of them from all the world countries use Lemon or Orange , and a fewer number uses honey with or without Lemon.

Unfortunately, they use them the wrong way that made people prefer to use supplementary vitamin C for more convenience and with comparable results. Almost all people CUT the lemon and squeeze it to get its juice, yet cutting the Lemon peel may release enzymes recently found in the rind of many fruits, and these enzymes may change some constituents of the Lemon juice.

For hundreds of years, the best way to use Lemon to cure cough was to boil the INTACT Lemon in water before squeezing it, and no body knew why. In view of the recent findings, the cause may be that boiling the lemon kills enzymes present in its rind ( enzyme denaturation).

The procedure to prepare the best natural cure of cough (specially chesty cough) is as follows:
1- Fill a can with water and put a middle or big sized Lemon.
2- Leave the can to boil for about 10-15 minutes till the Lemon becomes soft but intact.
3- Take the Lemon and squeeze it to extract its juice.
4- Clear the juice or filter it.
5- Add the juice to 1/2 cup of honey ( or about 60 ml).
Some people - including me- add 30 ml ( 2 tablespoonful ) glycerin to the Lemon juice before adding honey.
Take 1 tablespoonful 3 times a day.

This is the best known natural cure of cough of people of any age through all times.

Calorie Content of Negative Calorie Foods

Item- calories/100 grams ( 3.5 oz )- calories/portion size

*Cucumber : calories/100 grams ( 3.5 0z ) = 10 - calories/portion size= 3
*Onion spring : calories/100 grams ( 3.5 oz ) = 25 - calories/portion size= 3
*Celery ( boiled) : calories/100 grams ( 3.5 oz ) = 10 - calories/portion size= 5
*Water Cress : calories/100 grams ( 3.5 oz ) = 20 - calories/portion size= 5
*Tomato cherry : calories/ 100 grams ( 3.5 oz ) = 17 - calories/portion size ( 3 tomatoes )= 6
*Spinach : calories/100 grams ( 3.5 oz ) = 8 - calories/portion size = 8
*Mushrooms( bioled) : calories/100 grams ( 3.6 oz )= 12 - calories/portion size = 12
*Leek ( boiled) : calories/ 100 grams ( 3.5 oz ) =12 - calories/portion size = 12
*Onion ( boiled ) : calories/ 100 grams ( 3.5 oz ) = 18 - calories/ portion size =14
*Carrots : calories/ 100 grams ( 3.5 oz ) = 25 - calories/portion size =17
*Cauliflower : calories/1oo grams ( 3.5 oz ) = 30 - calories/portion size = 20
*Cabbage : calories/ 100 grams ( 3.5 oz ) = 20 - calories/portion size = 20
*Tomato : calories/ 100 grams ( 3.5 oz ) = 20 - calories/portion size = 30
*Broccoli : calories/ 100 grams ( 3.5 oz ) = 32 - calories/portion size = 32
*one Red Onion : calories/ 100 grams ( 3.5 oz ) = 33 - calories/portion size = 40
*Kiwi : calories/ 100 grams ( 3.5 0z ) = 50 - calories/portion size = 40
*Olives : calories/ 100 grams ( 3.5 oz 0 = 80 - calories/portion size = 50
*Tomato puree : calories/ 100grams ( 3.5 oz ) = 70 - calories/portion size = 70
*Onion fried : calories/ 100 grams ( 3.5 oz ) = 155 - calories/portion size = 80
*Strawberry : calories/ 100 grams ( 3.5 oz ) = 30 - calories/portion size = 10
*Black Berries : calories/ 100 grams ( 3.5oz ) = 25 - calories/portion size = 25
*Black Currants : calories/ 100 grams ( 3.5 oz ) = 30 - calories/portion size = 30
*Grape Fruit : calories/ 100 grams ( 3.5 oz ) = 32 - calories/portion size = 32
*Peach : calories/ 100 grams ( 3.5 oz ) = 39 - calories/portion size = 35
*Orange : calories/ 100 grams ( 3.5 oz ) = 30 - calories/portion size = 40
*Apple : calories/ 100 grams ( 3.5 oz ) = 44 - calories/portion size = 44
*Grapes : calories/ 100 grams ( 3.5 oz ) = 62 - calories/portion size = 60
*Banana : calories/100 grams ( 3.5 oz ) = 65 - calories/portion size = 100
*Dates : calories/ 100 grams ( 3.5 oz ) = 235 - calories/portion size = 105

Other fruits and vegetables that have negative calorie value are:
Asparagus - Aubergine - Beans baked - Beans dried - Courgette - Cherry-Lentils - Peas - Chicory - Fennel - Gourd - Coriander - Dill - Lettuce-Marrow - Peppers - Raddish - Turnip - Clementine - Damsons - Guava-Honeydew Melon - Lemon - Mandarine orange - Plums - Cantaloupe-Raspberry - Rhubarb - Tangerine - Watermelon - Beet - Hot Chili Pepers -Dandelion - Endine - Garlic - Cranberry - Lemon- Mango - Pineapple-Papaya - Okra - Parsley - zucchini.

You can see that negative calorie foods comprise so many varieties that may suit different tastes, preferences and ages, so lose calories and enjoy flavours!

Try our High Fiber diet at eDiets.com

Diabetes wounds, How To use HONEY to Avoid Amputations.

How can a blister, a scratch or a wound in the skin of diabetes patients lead to % 50 of all cases of lower leg amputations?

The answer is in the nature of a diabetic skin and the stage at which treatment of the wound starts.Were that wound in the skin of a normal person, his blood would transport all the normal defense and healing elements required for healing the wound and repairing the skin, with the least medical care.

Nevertheless, in diabetes patients, the complications of diabetes involve thick blood, atherosclerosis and vessels fragility, all leading to poor blood supply of the leg specially the lower part inducing a dry THIN skin that is vulnerable to the least mechanical assault.
The other crucially important complication of diabetes that relates to wounds is diabetic neuropathy which affects nerves resulting in a reduced or abolished feeling in the feet, i.e. no pain or no signal to the patient who do not feel the injury.

The unnoticed scratch or wound in a diabetic leg gets bigger and deeper and affects the underlying tissues, such as muscles and tendons and becomes an opened gateway for infection which may reach the horrible stage of "gangrene" with which we may not avoid amputation.
When discovered, the wound receives intensive medical care that may reach skin substitution, in which a carrier material containing genetically engineered growth factors to encourage new tissue growth, and/or a synthetic form of natural proteins that help promote growth.

How can a diabetic avoid foot wounds:
There are many recommendations for diabetes patients to guard against wound formation and to discover them as soon as they are formed, like:
* Carefully dry your feet after bathing, specially between the toes.
* Don't walk around barefoot, not even indoors.
* Don't cut your nails yourself, have it done by a nurse.
* Avoid synthetic socks, wear cotton ones and wear the recommended shoes
* Avoid hyperglycemia and regulate your diet and treatment to adjust your blood Glucose.

The most important recommendations which represents the right clue to fight diabetes wounds and avoid prognosis to amputation stage are:
1- Ask your doctor or nurse to check your feet every visit.
2- INSPECT YOUR FEET DAILY FOR CUTS, WOUNDS, CALLUS OR INFECTED NAILS.
As this represents the starting point of extinguishing a small fire before it expands to burn the whole foot leading to its amputation.

Now, what if you apply a hydrating cream on your soles, feet and legs daily, instead of just inspecting them?. It is more safe and ensures a healthier skin that is not too fragile to break with the least external mechanical assaults.

Moreover, what if you repair any unnoticed cracks or scratches in your feet on daily basis? you want to know how?, it is simple :
Add Panthenol, Methionine, Honey, Propolis to your hydrating cream and this will endow your skin all the requirements for self repair.
Honey is used for wounds since very long times in the east, and now in England.
Propolis is clinically investigated in Europe, Japan and USA for use in wounds treatment.
Panthenol and metionine are nutritive materials that have a vital role in repairing the skin.
The Formula

Panthenol 2 g
Propolis 1 g
Hydrating cream 50 g

Part of this cream is admixed with equal part of honey and applied to the skin daily.