YOUR HAIR NEEDS A GOOD DIET !

Hair is made of a tough protein called Keratin. The colour of hair is created by pigment cells which produce melanin in the hair follicle. With ageing, these cells become less efficient and their die off rates accelerates and thus hair turns grey.

FAD DIETING CAN MAKE YOU GAIN WEIGHT INSTEAD OF LOSING ?

A fad diet is one which are devoid of nutrients required by our body in sufficient amounts. It is also termed as crash diet. Some well known fad diet includes :        

• Cabbage soup diet
• Apple cider vinegar diet
• Grapefruit diet and many more…….

SPIRULINA - A HEALTHY OPTION !

Spirulina is a blue-green algae. It contains pigments such as chlorophyll and phycocyanin which provides spirulina green & blue color respectively.  It is generally found in alkaline water bodies. Spirulina is one of the most concentrated natural sources of nutrition. It has been consumed as food for centuries in Central Africa. It is now widely used nutraceutical. Because of its high nutritive value it was recommend by both NASA & ESA  as one of the primary foods during long term space-missions.

WHY EATING SALTY AND SUGARY FOODS MAKES US FEEL THIRSTY ?

You must have noticed that eating chips, candies, chocolate etc. makes you feel thirsty. What’s the reason behind this ??

WHY WE SOAK ALMONDS BEFORE EATING ?

Almonds are healthy nuts which provide our body various health benefits. These are high in protein, zinc and calcium, almonds are also a great source of vitamin E magnesium, calcium, potassium, iron and omega 3 fatty acids.

WHY DOES PEPPER MAKES US SNEEZE ?

Our noses are designed to repel anything that enters through it except air. This is a kind of defence mechanism. The three main defences are the fine nasal hairs in the nostrils, mucus and sneezes – reflex actions caused when nerve endings in the mucus membranes are irritated.

WHY ONION MAKES US CRY ?

Onions produce a chemical irritant known as syn-propanethial-S-oxide. It stimulates the eyes' lachrymal glands so they release tears. Scientists used to blame the enzyme allinase for the instability of substances in a cut onion. Recent studies from Japan, however, proved that lachrymatory-factor synthase, is the culprit (Imani et al, 2002). It is not the odor from the onion that makes us cry, but the gas that the onion releases when cut. It is an irritant to both our noses and to our eyes. Cutting an onion arouses a gas contained within the onion. When this upwardly mobile gas encounters the water produced by the tear ducts in our eyelids, we cry !