Royal Nutrition Screening Center

01/07/2021

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When you cut onions they might bring tear in your eyes but they can also help in providing the protection against the diseases. This bulbous vegetable are grown worldwide and used in many various ways. They can be consumed alone, added to dishes to enhance the flavor, pickled and stored, used to clean the barbecue grills, and even keep in socks at night in order to heal our bodies. Additionally onions can help fighting against the colds, fevers, and flu-like symptoms.

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• They are enriched with vitamin C and B6, iron, folate, and potassium. The manganese present in the onion provides the protection against the cold and flu relief due to anti-inflammatory properties.
• It consists of 2 phytochemical compounds in onions such as allium and allyl disulphide which convert to allicin when the bulb is cut or crushed because of enzyme activation.
• It also consists of significant amounts of polyphenols and an antioxidant flavonoid called quercetin which is good for anti-cancer, anti-inflammatory, and anti-diabetic functions.
Haven’t keep onion in the sock during your sleeping hours. Then try it. By using this trick you will get lots of health benefits. So try it!

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Here are the some of the steps you have to follow if you benefits as mentioned below:

1. Cut the organic onions ( red and white onions) in to slices:

Make sure to go for organic onions and must free from pesticides and other chemicals which do not want sitting on your feet and entering your bloodstream.
• Cut the onions into flat slices in such a way so that they can be applied at bottom of your entire foot so the bottoms of your feet get immersed with onion while you are sleeping.

2. Keep onion in your sock under your foot and go to the sleep:

• When you are sleeping the natural healing powers of the onion will start working through your skin which will purifying your blood and kill and protect from bacteria and germs as well as absorbs toxins. It is also good in purifying the air in your room.
• During plagues chop up onions and leave them in the room in order to purify the air and protect form the infections, the flu or anything that may harm them.

of keeping the slice of onion in your sock before going to sleeping:

Here are the some of the benefits as mentioned below;

1. Onion :

It consists of phosphoric acid which entering the bloodstream, purifies the blood.

2. :

It consists of strong anti-bacterial and anti-viral properties which are good in killing the bacteria and germs.

3. :

While you are sleeping, this little chamber of smelly onion around your feet will lead to purify the air in order to get rid of the foot odor, and absorb the toxins and chemicals.

What are the health benefits of onions?

• Maintains good oral health.
• Boosts up the immunity.
• Manage the diabetes.
• Good for cough.
• Treats the anemia.

10/06/2021

RESEARCH: Vitamin D supplementation in those over the age of 50 in Germany was associated with a 'significant reduction' in cancer mortality, with it estimated to prevent almost 30,000 cancer deaths per year.

(Source: Molecular Oncology journal)

20/11/2020

A country that does not pay attention to the nutrition of its citizens will pay dearly in health costs and loss of productivity and this can significantly reduce its economic development.

26/04/2020

Nutrition for adults during Covid 19

Proper nutrition and hydration are vital. People who eat a well-balanced diet tend to be healthier with stronger immune systems and lower risk of chronic illnesses and infectious diseases. So you should eat a variety of fresh and unprocessed foods every day to get the vitamins, minerals, dietary fibre, protein and antioxidants your body needs. Drink enough water. Avoid sugar, fat and salt to significantly lower your risk of overweight, obesity, heart disease, stroke, diabetes and certain types of cancer.

Eat fresh and unprocessed foods every day
Eat fruits, vegetables, legumes (e.g. lentils, beans), nuts and whole grains (e.g. unprocessed maize, millet, oats, wheat, brown rice or starchy tubers or roots such as potato, yam, taro or cassava), and foods from animal sources (e.g. meat, fish, eggs and milk).

Daily, eat: 2 cups of fruit (4 servings), 2.5 cups of vegetables (5 servings), 180 g of grains, and 160 g of meat and beans (red meat can be eaten 1−2 times per week, and poultry 2−3 times per week).

For snacks, choose raw vegetables and fresh fruit rather than foods that are high in sugar, fat or salt.

Do not overcook vegetables and fruit as this can lead to the loss of important vitamins.

When using canned or dried vegetables and fruit, choose varieties without added salt or sugar.

Drink enough water every day
Water is essential for life. It transports nutrients and compounds in blood, regulates your body temperature, gets rid of waste, and lubricates and cushions joints.

Drink 8–10 cups of water every day.

Water is the best choice, but you can also consume other drinks, fruits and vegetables that contain water, for example lemon juice (diluted in water and unsweetened), tea and coffee. But be careful not to consume too much caffeine, and avoid sweetened fruit juices, syrups, fruit juice concentrates, fizzy and still drinks as they all contain sugar.

Eat moderate amounts of fat and oil
Consume unsaturated fats (e.g. found in fish, avocado, nuts, olive oil, soy, canola, sunflower and corn oils) rather than saturated fats (e.g. found in fatty meat, butter, palm and coconut oils, cream, cheese, ghee and lard).

Choose white meat (e.g. poultry) and fish, which are generally low in fat, rather than red meat.

Avoid processed meats because they are high in fat and salt.

Where possible, opt for low-fat or reduced-fat versions of milk and dairy products.

Avoid industrially produced trans fats. These are often found in processed food, fast food, snack food, fried food, frozen pizza, pies, cookies, margarines and spreads.

Eat less salt and sugar
When cooking and preparing food, limit the amount of salt and high-sodium condiments (e.g. soy sauce and fish sauce).

Limit your daily salt intake to less than 5 g (approximately 1 teaspoon), and use iodized salt.

Avoid foods (e.g. snacks) that are high in salt and sugar.

Limit your intake of soft drinks or sodas and other drinks that are high in sugar (e.g. fruit juices, fruit juice concentrates and syrups, flavoured milks and yogurt drinks).

Choose fresh fruits instead of sweet snacks such as cookies, cakes and chocolate.

Avoid eating out
Eat at home to reduce your rate of contact with other people and lower your chance of being exposed to COVID-19. We recommend maintaining a distance of at least 1 metre between yourself and anyone who is coughing or sneezing. That is not always possible in crowded social settings like restaurants and cafes. Droplets from infected people may land on surfaces and people’s hands (e.g. customers and staff), and with lots of people coming and going, you cannot tell if hands are being washed regularly enough, and surfaces are being cleaned and disinfected fast enough.

Counselling and psychosocial support
While proper nutrition and hydration improve health and immunity, they are not magic bullets. People living with chronic illnesses who have suspected or confirmed COVID-19 may need support with their mental health and diet to ensure they keep in good health. Seek counselling and psychosocial support from appropriately trained health care professionals and also community-based lay and peer counsellors.

04/02/2020

16/06/2017

Stomach Ulcers Causes, Symptoms and treatment

Stomach Ulcers refers to open sores or wounds that develop inside the lining of your stomach and the upper portion of your small intestine. Ulcers are painful. If the ulcer is in your small intestine (duodenal ulcer), pain may start two to three hours after eating so it may wake you up during the night. It can last from a few minutes to a few hours.

Types of stomach ulcers include:

1. Gastric ulcers that occur on the inside of the stomach itself.
2. Esophageal ulcers that occur inside the hollow tube (esophagus) that carries food from your throat to your stomach
3. Duodenal or Peptic ulcers that occur on the inside of the upper portion of your small intestine (duodenum)

Symptoms of Stomach Ulcers

- Burning or gnawing pain that develops in your abdomen (tummy). The pain is caused by the ulcer itself when it come into contact with stomach acid and irritates it.
- Indigestion also known as constipation
- Regular heartburn when hungry or after taking certain foods such as citrus fruits etc.
- loss of appetite
Causes of Ulcers.
- Bacterial infection is the primary cause of stomach Ulcers. Research conducted since the mid-1980s has persuasively demonstrated that the bacterium Helicobacter pylori (H. pylori) is present in more than 90% of stomach ulcers.
- Non-steroidal anti-inflammatory drugs (NSAIDs), such as ibuprofen or aspirin,
- Heavy alcohol use.
- Worms especially drug resistant Ankylostoma duodenale and Entomoeba Histolytica.

Treatment of stomach ulcers

Good news is that Stomach ulcers are the easiest to treat If the underlying causes are addressed. Ulcers usually heals completely after treatment.

If your ulcers due to Helicopter pylori has became resistant, then You can contact us for natural powerful herbs that have been time tested to eliminate it completely.
Resistant worms can be treated by natural herbs like wormwood, clove or black walnut tincture.

If caused by too much alcohol use, then avoid alcohol. If Non steroidal anti inflammatory drugs, Then seek an alternative.

Foods to Avoid If You Have Ulcers
1. Caffeine
2. Hydrogenated oils/fats
3. Carbonated drinks. e.g cola,soda etc
4. Spices
5. Citrus fruits e.g Passion fruits, oranges etc
6. Deep fried foods e.g Chips
7. Hard to digest foods e.g Chapati, Meat, beans

27/05/2017

Alkaline fruits prevent cancer, heart disease and obesity.For the human organism ideal is the alkaline environment, and to achieve that you should avoid food that creates an acidic environment and significantly weakens the immune system. Instead of that it is recommended to consume alkaline fruits.

These are the best basic ingredients that you can consume to achieve balance:

1. Olive oil, melon, linseed, chard, carrots
•Olive oil is rich in vitamin E and mono-saturated fatty acids.
•Melon is excellent alkaline ingredient with Ph value 8.5. It contains 92% water and is rich in fiber and an excellent colon cleaner.
•Flaxseed is rich in fiber and vitamin E. It also reduces how flashes during menopause.
•Chard prevents damage caused by free radicals.
•Carrots improves the vision and are rich in beta carotene.

2. Mango, pickled cabbage, pineapple, cucumber, grapefruit, parsley

•Mango helps in cleansing the colon.
•Pickled cabbage is rich in probiotic bacteria.
•Pineapple is excellent for weight loss.
•Cucumber contains 90% water and it is ideal it hydrating the body.
•Grapefruit is a good source of several vitamins.
•Parsley purifies the digestive tract.

3. Quinoa, berries, papaya, avocado, sprouts.•Quinoa regulate blood sugar level.
•Berries are an excellent source of antioxidants.
•Papaya has a laxative effect and cleanses the colon.
•Avocados are a naturally nutrient-dense food and contain nearly 20 vitamins and minerals.
•Sprouts can prevent the occurrence of cancer cells.

4. Alfalfa, garlic, broccoli, seaweed, grapes, spinach, lemon

•Alfalfa brings hormones into balance. It contains numerous enzymes and is easily digested.
•Garlic possesses many medicinal properties, including the regulation of blood pressure.
•Broccoli cooked on steam reduces the level of cholesterol.
•Sea algae are rich in iron.
•Grapes are rich in antioxidants and vitamins, and also lowers the blood pressure.
•Spinach is rich in vitamins and minerals.
•Lemon is rich in vitamin C, and a great ally in the fight against flu and cough.

05/12/2016

Important Nutritional Facts About Honey
Part1


Honey is definitely more than just a simple sugar because it's rich in vitamins, minerals and other nutrients.

This healthy natural sweetener, offers many nutritional benefits without the man-made chemicals that comprise other types of sweeteners.

Although, nutrition facts can vary slightly based on the floral variety, they usually are very similar.

Calories

Each tablespoon of honey contains about 60 to 64 calories. Honey does not contain any sodium. It doesn't have any cholesterol and also has no fat content.

The average composition of honey is about 80% carbohydrates, 18% water and 2% amino acids, vitamins, and minerals.

Carbohydrates

Honey is loaded with natural sugar, mostly fructose and glucose, which means it is high in carbohydrates.

There are 17 grams of carbohydrates in each tablespoon of honey, and 16 are from sugar.

Research studies have shown that honey is a very effective carbohydrate, especially for athletes.

Vitamins And Minerals

The most common nutrients found in honey are Vitamin B6, niacin, thiamine, pantothenic acid, and riboflavin.

Amounts will vary according to the floral type of the honey.

Honey also contains minerals such as copper, calcium, iron, manganese, magnesium, potassium, phosphorus, sodium, and zinc.

Antioxidants

This nutritious sweetener also has various phenolic acids and flavoniods which are certain types of antioxidants.

These antioxidants help to eliminate free radicals which often play a role in causing many serious diseases.

Generally, the darker honeys, like buckwheat, will have higher antioxidant levels compared to lighter colored honeys.

Fructose, Glucose, Maltose, Sucrose and Water Content

Honey's composition is about 38.5% fructose and 31% of glucose.

It also contains maltose, about 7.1% and sucrose, about 1.3%. Its water is content is roughly 17%.

Glycemic Index

It can range from 31 to 78, based upon what variety it is.

Acid Content

The normal pH of honey is usually around 3.9, but it can vary from 3.4 to 6.

Honey contains many different types of acids, both amino and organic.

Of course, the amounts and types will differ substantially, depending on the honey variety.

These kinds of acids can be aromatic or non-aromatic (aliphatic).

The aliphatic acids make a difference in the honey's flavor because it interacts with flavors of the other ingredients.

Amino Acids and Enzymes

Enzymes are proteins and they are created from amino acids.

Enzymes have an important function in honey, as well as contribute to its overall properties.

Enzymes in honey turn it into a unique food, much more complex when compared to other sweeteners. Honey has eighteen amino acids.

The content is very minimal, about 0.05-0.1% of its overall composition. Proline is the main amino acid that is found in honey.

Organic acids consist of the majority of the acids that are in honey, comprising about 0.17-1.17%. The most prevalent organic acid is gluconic acid.

Guconic acid is made by the glucose oxidase enzyme.

Other organic acids found in very small quantities include succinic, acetic, butyric, capronic, malic, formic, lactic, citric, propionic, pyroglutamic, valeric, and palmitic.

Honey normally contains very small amounts of different kinds of enzymes. Besides gluconic acid, honey also contains diastase (amylase), and invertase (glucosidase).

Phosphatase and catalase can also be found in honey. Honey's enzyme content will vary based on its floral source and location.

02/12/2016

“Nutrition is the essential key to living a long, healthy, joyful life. So start each day with the delicious super-nutrition of Trévo.” - Mark Stevens.

24/11/2016

A study done has revealed that 55% of the population in Nairobi is OBESE.The study further indicates that women are more obese and overweight than men. This then makes me wonder, why are women more overweight than men when we find women doing all sorts of dieting, smoothies and zumba to keep fit?

Let's talk.

21/11/2016

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What are antioxidants?

Antioxidants are chemicals that interact with and neutralize free radicals, thus preventing them from causing damage. Antioxidants are also known as “free radical scavengers.”

The body makes some of the antioxidants it uses to neutralize free radicals. These antioxidants are called endogenous antioxidants. However, the body relies on external (exogenous) sources, primarily the diet, to obtain the rest of the antioxidants it needs. These exogenous antioxidants are commonly called dietary antioxidants. Fruits, vegetables, and grains are rich sources of dietary antioxidants. Some dietary antioxidants are also available as dietary supplements (1,3).

Examples of dietary antioxidants include beta-carotene, lycopene, and vitamins A, C, and E (alpha-tocopherol). The mineral element selenium is often thought to be a dietary antioxidant, but the antioxidant effects of selenium are most likely due to the antioxidant activity of proteins that have this element as an essential component (i.e., selenium-containing proteins), and not to selenium itself (4).

27/10/2016

NUTRITION FOR HIV-INFECTED INFANTS AND CHILDREN Recommendations

HIV-infected children should be routinely assessed for nutritional status, including weight and height at scheduled visits, particularly after initiation of ART.i
(Strong recommendation, low quality of evidence)
HIV-infected children on or off ART who are symptomatic, have conditions requiring increased energy (e.g. TB, chronic lung disease, chronic OIs or malignancies), or have weight loss or evidence of poor growth should be provided with 25 – 30% additional energy.
(Strong recommendation, low quality of evidence)
HIV-infected children who are severely malnourished should be managed as per the guidelines for uninfected children and provided with 50 – 100% additional energy.
(Strong recommendation, low quality of evidence)
HIV-infected children should receive one recommended daily allowance (RDA) of micronutrients daily. If this cannot be assured through the diet, or there is evidence of deficiency, then supplementation should be given.
(Conditional recommendation, very low quality of evidence)
HIV-infected infants and children between 6 and 59 months of age should receive high-dose vitamin A supplementation every 6 months, as per the guidelines for uninfected children.
(Strong recommendation, moderate quality of evidence)
HIV-infected children who have diarrhoea should receive zinc supplementation as part of management, as per the guidelines for uninfected children.
(Strong recommendation, moderate quality of evidence)
For infants and young children known to be HIV infected, mothers are strongly encouraged to exclusively breastfeed for 6 months and continue breastfeeding as per recommendations for the general population (up to two years of age and beyond).