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The Tinnitus Diet – 5 Do’s and Don’ts

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Have you ever noticed how the buzzing, ringing hissing, cracking in your ear seems to be worse on some days and then not as bad on another day? Just take a moment now to think what you just ate? Did you have burger and fries or a few cups of strong coffee? My T. used to be worse after a Chinese take away! As you know there’s a lot of salt in one of those. Having a good diet is essential for managing the volume and frequency of the tinnitus noises you hear. As you read this article you’re going to discover 5 do’s and don’ts of the tinnitus diet.

DO…give your body premium fuel. Your body needs it to function properly. Eat plenty of fresh fruit and vegetables, meat, fish and whole grains,beans, nuts olive oil, cheese, yogurt and eggs. Go organic if you can! These foods will be rich in vitamins and minerals and will boost your immune system.

DO NOT…eat junk foods. The are filled with empty calories. They are also very high in salt. Salt makes tinnitus symptoms worse by restricting the blood vessels, increasing blood pressure and reducing the blood flow to the ears, eyes and brain. When intake of salt is reduced, people report that tinnitus sounds are lessened. Most processed foods are also high in flavour enhancers such as Glutamate. Glutamate floods the neuroreceptors in the auditory pathway and excites them to a point where they fire continuously.

DO…make sure your tinnitus diet includes vitamin A, B1,6 and 12, C Iron and Zinc. Zinc is known to be particularly effective in reducing tinnitus noises. It can be found in oysters, lamb pumpkin seeds, eggs and beans. Include between 2 and 5 mg. of Manganese found in foods like bananas, celery, green leafy vegetables, beans and nuts.

DO NOT…take any mineral such as manganese in excess as this can be dangerous!

DO…include non-gluten grains such as millet, quinoa and amaranth. Wheat can cause inflammation of the inner ear and worsen tinnitus symptoms. Soy and soy products are a great source of anti-oxidants and help the body to produce vitamin B.

DO NOT…choose cows’ milk products, although your tinnitus diet should include a moderate amount of dairy products such a yogurt, milk, and cheese. Try to choose organic produce and opt for sheep or goats’ products.

DO…eat unsaturated fats from vegetables, nuts and fish. These are the fats that are necessary for life and should be included in your tinnitus diet. They lower undesirable cholesterol levels, lower blood pressure and reduce inflammation in the inner ear. Use olive oil as a cooking oil!

DO NOT…eat fried or fatty foods high in saturated fats as they raise blood pressure, a direct cause of tinnitus and increase blood level fats. This restricts oxygen and nutrients to the inner ear and hearing loss.

DO….eat food as close to its natural state as possible. The best tinnitus diet is the Mediterranean diet that is made up of whole, freshly prepared foods, fresh food and vegetables, whole grain breads, pasta unsaturated fats, beans and nuts. It’s no wonder that incidents of heart disease are so low in Mediterranean countries.

DO NOT…drink caffeinated drinks such as coffee, tea and cola. Avoid alcohol. They increase tinnitus noise by creating unnatural highs and lows, which can increase anxiety, stress and depression in some people.

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Source by Orla Carr

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Weight Loss – Best Diet to Lose Weight

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Fruits are nature’s colorful creation. Their varied shapes, sizes, aromas, textures, and flavors add to the attractiveness and appeal of food.

Like fruits, vegetables also provide color and variety to meals. You don’t need to go to the vitamin shop or vitamin store when you’ve got veggies. They contain significant sources of essential nutrients, vitamins (particularly A and C), minerals (particularly calcium and iron), fiber, and phytochemicals necessary for preventing disease, prolonging life, and promoting health. Not only that, eating veggies is the best diet to lose weight.

Fruits and vegetables are not only cancer fighters; they also provide healthful benefits against cardiovascular diseases, diabetes, stroke, obesity, diverticulosis, micronutrient deficiencies, cataracts, and birth defects.

Many people, however, regard fruits as accessory food items which one can never live without. Vegetables, on the other hand, are considered as dishes and not a major focus of meals.

Take advantage of the healthy benefits of fruits and vegetables.

  • Snack on fresh fruits or crispy vegetable strips should you get hungry between meals. Going green is the best diet to lose weight.
  • Enrich your breakfast cereals with sliced fruits.
  • Pick a vegetable or fruit you have never tasted before, like kiwi fruit, kale, or asparagus when shopping for groceries.
  • Serve fresh fruits for dessert, sliced and arranged creatively.
  • Add thinly sliced vegetables to noodles (e.g. sotanghon, miki, or misua) to increase its nutritional content.
  • Drink fresh fruit juices instead of soda, coffee, or tea to quench your thirst.
  • Choose food establishments that offer fruit-vegetable salad bars when eating out.
  • Buy fruits and vegetables in season. They are cheap and at their flavor and nutritional peaks.
  • Enhance your cooking skills by trying new fruit and vegetable recipes.
  • Garnish your food presentations with creatively sliced fruits and vegetables. Fruit and vegetable garnishing adds nutrients, color, and eye appeal.
  • Display fruits and vegetables where they can be seen often. You will more likely eat them if they are reachable.
  • Be innovative. Try raw vegetable salads. Simply slice the vegetables thinly. Add salt and calamansi. Toss with chopped tomatoes and onions.

Here are some recipes that you might want to try:

Pechay Salad

Ingredients

1 small bundle fresh pechay leaves, sliced thinly

2 medium tomatoes, diced

1 small onion, chopped

2 tablespoons calamansi juice

Salt to taste

Procedure

Toss all ingredients gently. Serve immediately.

Variation

Pechay may be substituted with other vegetables like Ampalaya or Radish.

Buttered Vegetables

Ingredients

1 large carrot, diced

1/4 kilo Baguio beans, 1 inch cut

1 large Singkamas, diced

1 can whole kernel corn

1/3 bar butter

Salt to taste

Procedure

Blanch carrot, Baguio beans, and Singkamas. Drain. Combine corn with blanched vegetables. Mix butter while vegetables are still hot. Add salt to taste.

Green Bean Omelette

Ingredients

1/2 kilo Green beans, 1 centimeter cut

1 small onion, chopped

2 cloves garlic, minced

1 egg, beaten

1 teaspoon Olive oil

Salt to taste

Procedure

Saute garlic and onion in a pan. Add the beans. When beans are cooked, add the beaten egg. Serve.

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Source by Virginia Price

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Quick Easy Cheap Meals

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How to put a meal on the table quick.

It is very important in our busy life to be able to serve up an appetizing meal in a quick fashion. If you get in the habit of doing this one easy thing, you will become an expert at getting a  meal on the table in only minutes. Here’s one habit you can start: as soon as you walk in the door, put a pot of water on to boil. Small pot for small family; larger pot for a large family. Practice will make perfect in judging how much water to use. Then, as you are getting ready to come in the kitchen, the water is well on its way to boiling. What can you do with boiling water? You can cook potatoes, rice, macaroni, spaghetti, hard-boiled eggs, use it for hot chocolate or herb tea, throw in bouillon cubes, some veggies and leftover meat for a quick soup. The possibilities are numerous. This one habit is your first step to having quick, easy, cheap meals.

Make it easy to get dinner done.

Dinner is something that has to happen every day, for the rest of your life. Whether you cook for yourself or a family, how can we make this job easier? Plan ahead. You can plan ahead by making a list of what dinner will be for the next week and making sure you have all the ingredients. You can plan ahead by cooking several meals in one day when you have time and then freezing them to eat later. You can also plan ahead by cooking some extra food every time you cook and then using that extra food for another meal later. Talk about easy! Some of the work is done already, with very little effort. It takes only a little more effort to make 2 meatloaves instead of 1 or make 2 batches of cookies instead of 1. Then these “planned-overs” can be put in the fridge or freezer to use later (or sooner; its up to you). This is your second step to having quick, easy, cheap meals.

You can save a lot on your food bill.

You can eat healthy, fun, nutritious food and save money at the same time. One great way to save money on your food bill is to try cooking with beans, peas and lentils. If you’ve never tried them, they are very delicious, filling, and a powerhouse of nutrition. Maybe you have had them before and didn’t care for them. Try them cooked a different way. Scout around for a variety of recipes that use these healthy legumes as they are an excellent way to stretch your food dollar. You could make bean burgers, lentil loaf, or split pea soup as the main course and accompany it with some nice vegetables. When first trying out these foods, start out a little at a time. This is your third step to being able to prepare quick, easy, cheap meals.

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Source by Peggy Hurd