BEAUTIFUL PLACES IN SRI LANKA

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HOW TO KEEP A HEALTHY SMILE INTO OLD AGE

You'd be amazed to consider how our perception and understanding of dental health and ageing have changed in such a short period of time.While dental conditions can certainly become more common in the elderly,there are many misconceptions that surround the connection between ageing and our teeth.

One of the biggest myths about aging and  oral health is the belief that losing teeth is a normal part of getting older.This is absolutely not true-your teeth should last  you a life time. The status of your dentition and mouth are paramount to your over all health and will contribute to your over all longevity. If you look after your teeth, you're looking after the rest of your body and setting your self up for longer lasting and far better quality health.

Long -term mismanagement of your mouth can result in chronic gum inflammation, commonly known  as gingivitis (bleeding gums), that will eventually lead to the deterioration of the structures that are the foundations of your mouth and can lead to tooth lossi n old age.

*Aging and risk of disease

There are some interesting and often misunderstood inter plays between conditions of mouth and age.
Tooth decay- Generally, our risk of tooth decay is at its highest in our infant and teen years. As people age, with the adult dentition coming into formation, newly forming tooth decay is less likely.How ever, that"s not to say we don,t need to worry about new holes.

One type of decay that does become more prevalent is root caries. These are lesions that appear on the root surface of the teeth that is usually covered by the gums. Conditions that impact the level of saliva production can significantly increase the risk of root decay.

Other areas that become a risk of decay are previous dental restorations that aren't monitored or replaced in time.

Gum disease-As we age, our risk of gum disease increase.With every birthday, we need to be more and more prudent in monitoring, maintaining, and caring for our gum health.

Oral cancer- The risk of oral cancer increases with age. While heavily influenced by certain life style factors, as we age we need to become particularly vigilant in our screenings for oral cancer.

*Dry Mouth in older patients 

Dry mouth can be an issue for seniors, which can be related to medications or medical conditions. Saliva carries minerals and immune cells that help to protect the teeth from cavities and infections, so with a reduced flow  of saliva, you will be more prone to oral health problems. The balance of  calcium in your mouth, which is distributed between teeth and oral bacteria, is in a delicate interplay in your saliva.

Habits that produce short -term lack of saliva more harmful to your teeth, including the exposure to simple carbohydrates , are worsened by dry mouth. Your dietary habits like sucking on minutes or lollies mean that your teeth will be subjected to acid attacks. Make sure you're drinking plenty of water, preferably enough so that you never fell thirsty.

universal science Blog: SPICY JERK SHRIMP - JAMAICAN DELICIOUS FOOD

universal science Blog: SPICY JERK SHRIMP - JAMAICAN DELICIOUS FOOD: Jerk Shrimp-crazy delicious shrimp with all the deliciousness of                            jerk spice and lime. simple succulent and so goo...

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SPICY JERK SHRIMP - JAMAICAN DELICIOUS FOOD

Jerk Shrimp-crazy delicious shrimp with all the deliciousness of                           jerk spice and lime. simple succulent and so good          

INGREDIENTS-

*1 kg large shrimp, deveined and peeled with tail left on.

*for the jerk marinade
(makes 1 1/2 cups)
*1 small onion
*3 cloves garlic
*1" piece ginger
*3 spring onion                                                             
* 3 scotch bonnet chilies                                                  * 2 1/2 tsp jerk seasoning                   
* 2 1/2 tsp thyme
* 1 1/2 tbs soy sauce 
* 1/2 tsp black pepper
* 2 tbs lime juice
* 1 1/2 tbs oil
*1 tsp salt

METHOD- 1. In a blender, add the ingredients for the jerk marinade and blend until smooth.
                    2. Pour the marinade over the shrimp and let marinate for 30 minutes.
                    3. Heat a large pan over medium high heat and add a thin coat of oil. Once the pan is hot,
                    sear the shrimp( 2-3 minutes each side depending on size) in batches. Do not overcrowd
                    or they"ll start steaming instead. If burnt bits start to accumulate on the pan, just scrape                        off and remove.
                   4. serve with lime wedges and rice.

COOK'S NOTE-                 
                   1. This jerk shrimp is spicy. Decrease or increase heat accordingly.
                   2. Jerk seasoning can come as a paste or a dry spice- either way, it should have all spice
                   (which is called " pimento" in jamaica- not to be confused with paprika) and scotch                             bonnet peppers- which are hot.cinnamon, nutmeg, thyme, garlic, ginger, brown suger, and
                   salt are also popular add-ins. You can also make your own.
 
YOU WILL NEED-
                  *1/4 cup whole coriander seeds.
                  * 2 tbsp whole cumin seeds.
                  * 2 tbsp whole mustard seeds.
                  * 2 tbsp whole anise seeds.
                  * 1 tbsp whole fenugreek seeds.
                  * 1/2 whole nutmeg( ground)
                  * 5 whole cloves.
                  * 1 1/2 piece cinnamon.
                  * 3 tsp ground turmeric

Combine the coriander seeds, cumin seeds, mustard seeds, anise seeds, and funugreek seeds in a skillet. Toast over medium heat until the color of the spices slightly darkens. and  the spices are very fragrant, about 10 minutes. Remove the spices from the skillet, and allow to cool to room temperature. Grind the spices with the  nutmeg, cinnamon, cloves and turmeric in a spice grinder. store any unused spice powder in an air-tight container at room temperature.

         

                                                                  
                                                                 
                                                                       
                                                                     
                                                                       
                                                                       
                                                                 

RED VEGETABLES - FOOD SCIENCE

Red veggies can be considered as full of nutrition with  the Phytonutrients  their beautiful Colour as well as power full health benefits. The deeper the red, the richer
the phytonutrients the most important of which are the antioxidants being compounds that protect body cells from damaging effects of oxidation.
Red vegetables get their color and nutrition boost from anthocyanins, lycopene  and betacynine, all of which have antioxidant and anti-inflammatory properties. Anthocyanins are water soluble phytochemical pigments that may appear as red, purple or blue depending on acidity or alkalinity. Lycopene is the pigment principally responsible for the characteristic deep-red colour of ripe tomato Beetroot's deep purple color comes from plant
to chemicals called betalaies which contain the red pigment betacyanin.


Beets

Beets ( Beta uulagaries ) in  the family Amaranthaceae  are one of the richest sources of glutamine, an amino acid essential for the health and maintenance of the intestinal tract. Betacyanine that gives 
beetroot its color shows important antioxidant effects that are reported to help suppress the development of some type of cancers. Beets are also a great source of B vitamins, iron, manganese, copper,magnesium, and potassium. Studies have  indicated that beets may lower blood pressure,improve blood flow, and boost athletic endurance.

if you have a history of kidney stones avoid over consuming beet greens and beetroots as they have high level of oxlate. 

Red bell pepper

Red bell pepper is a cultivar of the species Capsicum annum in the Solanaceae family. Red bell peppers tend to be the sweetest amongst the peppers tend to be the sweetest amongst the peppers.They are a rich source of antioxidants that include carotenoids such as lycopene, beta carotene,lutein, and zeaxanthin. These carotenoids play an important role in eye health while also providing protection against certain cancers. Peppers are packed with also providing protection against certain  cancers. Peppers are packed with the antioxidant vita min C and also contain vitamin A and potassium. Red peppers are good in salads and sandwiches.

Red chili pepper

Red chili pepper,capsicum annum in the family solanaceae is high in beta-carotene,which is converted into vitamin A in the body. It also contains vitamin C, potassium and copper. How ever as chilies are eaten in small amounts they do not significantly contribute to the micronutrient intake. Capsaicin Which  is responsible for the unique pungent taste has the ability to provide pain relief, manage diabetes and help you lose weight. Chili peppers are primarily used as a spice.

Tomatoes

Tomatoes, solanum lycopersicum, in the family Solanaceae are the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. Lycopene is fat soluble, so cook tomatoes with a little bit of oil to make absorption easier. They are also a great source of vitamin C, potassium, folate and vitamin K and also contain vitamin A and iron. Eating tomatoes daily can keep your digestive system healthy as it prevents both constipation and diarrhoea. It also prevents jaundice and effectively removes toxins the body.

RED ONION

Red onion, Allium cepa in the family Amaryllidaceae is rich source of quercetin and anthocyanin both of  which are antioxidants. Quercetin is extremely rich in the outer layer of the onion, so utilize the outer, fleshy edible portions as much as possible. These antioxidants are very potent free radical scavengers that neutralize cancer cell growth and dramatically reduce whole body inflammation. The biggest health benefit of red onion comes from its organosulfur compounds that are powerful antioxidants. Red onions are also an excelent source of chromium that lowers blood suger and enhances cellular insulin sensitive. 

 

SOME OF THE  RED VEGITABLE  FOOD