THE WIDSOM OF THE EGYPTIANS

The Egyptians were wise people. When they had a problem, they found a solution.
They performed their own tests and often found cures to various diseases and illnesses.
In fact, many of the medicines used in by the Egyptians centuries ago are still being used today.

Not only were the Egyptians skilled in health, they also knew a great deal about astronomy.
Priest-astronomers studied the constellations and tracked the movement of the planets.
Our calendar comes from the Egyptians, who first created their own calendar.

From building pyramids to creating their own irrigation systems, mathematics was widely used in Egypt.
To accomplish these tasks, the Egyptians needed design and engineering skills. It also caused them to learn practical geometry.

The Egyptians highly valued art. They often used painting, statues, and sculptures to show everyday scenes of life. They used sculptures to depict people.
They used animal heads to show special qualities of their leaders. The Egyptians building techniques were so magnificent that the Romans would later use them for their own structures.
Structures such as Ramses II at Karnak are so magnificent that they are still around to this day.


Credits:
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THE GOOD GRAINS

God said, "I have given you every herb bearing seed, which is upon the face of the earth...; to you it shall be for meat."
The scriptures mention references related to banquets and feasts with these amazing super-foods. Grains were an important part of the ancient diet. 
They are mentioned by wise men of old, such as Ezekiel in Ezekiel 4:9 
"Take for yourself also wheat, and barley, and beans, and lentils, and millet, and spelt, and put them in one vessel, and make bread of it; [according to] the number of the days that you shall lie on your side, even three hundred ninety days, you shall eat of it."

BARLEY

Barley is one of the oldest grains grown today. It was used by the ancient Greeks and Hebrews and was popular in Japan and China for thousands of years. The Romans also used this for energy and endurance by soaking the seeds in water overnight so the seeds energy got released into the water.
This provided them with the ability to go for long periods of time without eating.
Today this precious grain is used to feed livestock, ferment beer, or make soups.
There are many nutritious benefits to this ancient grain. If you want to get the most benefit out of it, make sure to buy the brownest kernels you can find.
Barley contains an ample amount of nutrients, such as, fiber, selenium, phosophorus, tryptophan, copper, and manganese.

    CORN       
                                                                               
Corn, undoubtedly one of the most widely used grains. Native Americans grew this grain thousands of year before Christopher Columbus entered the New World. When Christopher Colombus discovered this grain, he took it with him to Spain. Since that time, this sweet grain has traveled the world. 
From flour to cereal, or oil, the majority of the foods we consume today contain corn. 
Types of Corn:

• Dent - also called "field" corn, it's white or yellow and used mainly to feed lifestock. It gets it's name from the imprint it makes when the kernels dry at the top 
• Flint - entirely surrounded by hard starch, this type of corn is mostly grown in South and Central America.
• Flour - this type of corn is mostly soft starch, it is most commonly used in baked goods.
  
• Pod - this strange looking corn was preserved by the South American Indians in the belief that it contained magical properties. It is believed to be the first type of corn ever cultivated.
  
• Popcorn - the history of popcorn goes back to more than 5,000 years.The colonists loved this type of popcorn so much that they ate it for breakfast. Today, Americans eat more than one billion pounds of popcorn per year
  
• Sweet - sweet corn has been a favorite in many households for its sweet flavor. It's kernels are high in sugar and contain many vitamins and minerals.

 

MILLET                             

This tiny, round, sandy-colored grain is essential to meals in many parts of the world. It is an essential food in India and North Africa. It's filled with nutrients like manganese, tryptophan, magnesium, and phosphorus.
Millet is mentioned in the bible as an ingredient for unleavened bread.  
It has a strong taste and complements a variety of foods.

Types of Millet:

• Barnyard: 
• Finger: this type grows best in cool, elevated areas. It requires a bit more water but produces small grains.
• Foxtail:
• Kodo:
• Little:
• Pearl: this is the most grown type of millet. This type of millet is very productive in depleted soils.
• Proso: this type of millet can be grown in various soil types. It mostly used as birdseeds due to its attractive color.
• Sorghum: this type of millet grows well with in poorly cultivated areas. It's also rich in vitamins and minerals such as B,D, & K.

RYE 

Rye is a grain that is can be closely compared to wheat and barley. Most of the popular foods today use this.
Not only does this grain thrive in difficult environments, but it also is full of nutrition. It contains essential vitamins and minerals such as iron, manganese and phosphorus. It's also high in protein and fiber.


WHEAT

Wheat was one of the first crops ever grown. It's been around for thousands of years and is a big part of human history.
This grain was used in Egypt to make bread.




OATS

This common grain is often eaten at breakfast and used in breads, cereals, or deserts. Oats are very nutritious and contain vitamins B and E, calcium, iron and other minerals. Oats come in groats, steel-cut, rolled, flour, or bran. Oats were found in Egyptian tombs around 2000 b.c.





RICE

Rice is the staple food for over half of the worlds population. It is a great carbohydrate, protein, vitamins, and minerals. This grain goes perfectly with a wide variety of dishes. There are 2 types of rice: Long-grain rice and Short -grain rice. 
Long-grain rice: this type of rice seperates when cooked.

Short-grain rice: the extra starch in this type of rice causes it to be extra soft and chewy.

There are many varieties of rice. These varieties include:

Basmati:  It's grown in Pakistan, Bangladesh, and India and comes in brown and white.
Sushi: short-grain rice that's somewhat transparent when cooked.
Sweet: this type of rice is sticky and compact rice becomes very soft when cooked. This type of rice goes way back and is extremely popular.
Texmati: this type of rice is grown in Texas. It's a combination of basmati rice & long grain rice. It is low in fat and high in carbs.
Arborio: named after a town in the Piedmont and Lombardy regions of northwest Italy. It is short and plump and comes in white and brown. It also has a variety of vitamins and minerals.


QUINOA

This tiny, nutrition-filled grain is a complete protein. It contains all nine of the essential amino acids and contains many vitamins and minerals.
This grain has been around for thousands of years and is native to Peru, Bolivia and Chile. It was grown by the Incas and called the mother grain.
The types of quinoa are:
White
Red  
Black

Credits: 

photo credit: <a href="http://www.flickr.com/photos/aleksejleonov/7652532154/">Aleksej Leonov</a> via <a href="http://photopin.com">photopin</a> <a href="http://creativecommons.org/licenses/by-sa/2.0/">cc</a>
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MAGNESIUM AND THE HEART

Magnesium might be one of the most underestimated minerals in the human diet. This amazing mineral is needed for approximately 300 biochemicals in the body. It is found in your bones, organs, tissues, and blood. There are thousands of benefits to magnesium, yet most people are deficient.

HEALTH BENEFITS OF MAGNESIUM

Magnesium is the 4th most abundant mineral in the body. It is needed to maintain a normal heart rhythm, builds strong bones, regulates blood pressure, and promote muscle & nerve function.
Magnesium may also help with insomnia, headaches, and depression.
It is also crucial to the conversion of carbohydrates and amino acids.
It keeps other minerals in balance, such as calcium, sodium, and potassium.

SYMPTOMS OF LACK OF MAGNESIUM

When there is not enough magnesium in the body, it mostly affects the nervous system. There are many signs that you have this deficiency. You may experience anxiety, irritability, restlessness, insomnia, or panic attacks. You may also have weakness, headaches, muscle cramps, nervousness, or get kidney stones. A severe deficiency in this necessary mineral for a lengthy amount of time can cause long-term and fatal effects.

ARE YOU GETTING ENOUGH?

Even though magnesium is a vital nutrient to the body, most people aren't getting enough in their diet.
You can probably get enough magnesium through food if you have a balanced diet, rich in whole grains, leafy green vegetables, and fruits.
But even so, you may need to supplement since the foods nowadays don't have as much nutrients as they used to.

RECOMMENDED DAILY ALLOWANCES:

Age (years)	Males (mg/day)	Females (mg/day)	Pregnancy (mg/day)	Lactation (mg/day)
1–3	80	80	N/A	N/A
4–8	130	130	N/A	N/A
9–13	240	240	N/A	N/A
14–18	410	360	400	360
19–30	400	310	350	310
31+	420	320	360	320

http://ods.od.nih.gov/factsheets/Magnesium-HealthProfessional/

HIGH MAGNESIUM FOODS:

Foods High in Magnesium	Serving Size	Magnesium (mg)
Beans, black	1 cup	120
Broccoli, raw	1 cup	22
Nuts, almonds	1/8 cup	268
Nuts, peanuts	1 oz	64
Nuts, cashews	1/8 cup	292
Swiss Chard, raw	100 g	81
Plantain, raw	1 medium	66
Sunflower Seeds	1 fillet	51
Okra, frozen	1 cup	94
Seeds, pumpkin and squash	1 oz (142 seeds)	151
Soy milk	1 cup	47
Spinach, cooked	1 cup	157
Tofu	1/4 block	37
Whole grain cereal, ready-to-eat	3/4 cup	24
Whole grain cereal, cooked	1 cup	56
Whole wheat bread	1 slice	24

REFERENCES:

http://www.calmnatural.co.uk/magnesium-deficiency

http://www.wisegeek.com/what-are-magnesium-deficiency-symptoms.htm

http://www.naturalnews.com/027392_magnesium_natural_disease.html
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HOW YOUR BLOOD TYPE AFFECTS YOUR HEALTH

 Your blood type affects your weight, health, and personality. It may even determine if your more likely to develop a certain disease or not.

There are 4 blood types: A, B, AB, & O.
Our blood types evolved as the result of available food and environmental conditions. This is why different kinds of food affect everyone differently. We should all strive to eat the diet that best benefits our blood type. When we eat foods that are not compatible with our blood type, it affects us in the long run.

BLOOD TYPE O

This blood type is humanities oldest bloodline and has the longest life span. People with this blood type have the strongest stomach acid and immune system. This is why type o's would benefit from a diet high in lean proteins. It is also beneficial to consume a wide variety of fruits and vegetables.

BLOOD TYPE A

This is the thickest blood of all blood types. Unfortunately, people with this type of blood have low stomach acid. A vegetarian diet would be best for this kind of blood. Eating this kind of diet could prevent many issues that are common today, such as heart disease, cancer, anemia, high blood pressure, and heart disease.

BLOOD TYPE B

Type B's can eat a wide range of foods. They can eat meat, in moderation and dairy without problems. Type B is a mix of type O and type A blood. People with this type of blood tend to do well in changeable conditions.

BLOOD TYPE AB

 This blood type is rare. It hasn't been around as long as the other blood types. Type AB's have low stomach acid, just like the type A's. For this type of blood type it's recommended to eat smaller, frequent meals. It also best to avoid meat with this blood type and develop a vegetarian diet. Regardless of whatever blood type you have, it's beneficial for everyone to eat a proper diet and exercise. Following the diet that is most beneficial to you may help you have a healthy, longer life.

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