Saturday 24 June 2017

7 Reasons You Need To Eat More Eggs

ou may have heard the saying that too much of anything isn’t a good thing. This used to be the case for eggs, who received a bad reputation a few years back for being unhealthy and for containing a large amount of cholesterol. 

It is true that an average egg contains anywhere between 180 to 186mg of cholesterol. Now, some may not know this, but your body produces cholesterol on its own: somewhere between 1,000mg to 2,000mg each day. Your body adjusts itself when you eat foods that contain cholesterol. Therefore, eggs do not increase the amount of cholesterol in your body. 

In today’s video we will discuss the benefits of eating eggs.

1. Cholesterol
2. Nutrients
3. Benefits Eyes
4. Choline
5. Helps Bones
6. Builds Muscles
7. Weight-loss

So, eggs aren’t bad for you after all. In fact, they are very beneficial to you. Do you eat eggs on a daily basis? Have you reaped their health benefits? Let us know in the comment section.

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Disclaimer: The materials and the information contained on Natural Cures channel are provided for general and educational purposes only and do not constitute any legal, medical or other professional advice on any subject matter. These statements have not been evaluated by the FDA and are not intended to diagnose, treat or cure any disease. Always seek the advice of your physician or other qualified health provider prior to starting any new diet or treatment and with any questions you may have regarding a medical condition. If you have or suspect that you have a medical problem, promptly contact your health care provider

Friday 23 June 2017

What a heathy tongue should look like


A healthy tongue is colored pink, covered with papillae and small nodules that are on the surface of the tongue. When your tongue appears white, this means bacteria, food debris, and dead cells have been lodged between your inflamed papillae.
White tongue is usually temporary and harmless, but it can also be mean an infection or some serious medical condition.

What Causes a White Tongue?
Our tongue is normally pink with small and rough nodules that are covered by our taste buds. A white tongue is an indication of debris, bacteria or food implanted between the nodules. Sometimes it may only temporary, but it can also be a sign of a serious medical condition.

The most common causes are listed below.
1. Dehydration.
This is the most common cause of white tongue. Also known as dry mouth, this condition can occur when there is a decrease of saliva production by the salivary glands in your mouth. Being unusually dry is a side effect of certain medications.

2. Fever.
Fever can occur when your body temperature rises and is often accompanied by a white tongue.

3. Infection.
Infection is first noticed by a white tongue. Several infections noted include a bacterial infection such as oral herpes virus infection, strep throat, hairy leukoplakia and syphilis, seen mostly in HIV/AIDS patients.

4. Medications.
Reactions to some medications that cause a white coating on your tongue include antibiotics or steroid drugs which is used for conditions such as sinusitis and asthma.

5. Oral Thrush.
A thick and white-coated tongue may indicate the presence of Candida. Cottage-cheese-like patches are present on your tongue.

Poor Oral Hygiene.
When an individual does not brush or scrape their tongue on a regular basis, a white coating may result. That is why oral hygiene is very important.

Signs and Symptoms of White Tongue:
White tongue can be a symptom in itself or may even be exposed due to other symptoms.

Bad breath.
Burning sensation.
Loss of appetite.
Dry mouth.
Difficulty Chewing.
Fatigue and other flu-like symptoms such as sore throat, cough, fever, body aches.
Pain.
Rough tongue surface.
Swollen tongue.
Swollen gums.
Rash or blister near mouth.
Rough tongue surface.
Vomiting.
How to Get Rid of White Tongue Naturally.

It is very important to focus on creating balance in your digestive system. There are some natural ways to remove your white tongue coating and improve your digestion at the same time. Below are some ways you can try:

1. Garlic
Garlic contains allicin, which is a compound that helps in fighting the fungal bacteria known as candidiasis. By using one clove each day or an organic raw garlic supplement, you can treat white tongue caused by oral thrush.

2. Oil Pulling
Oil pulling is an ancient Ayurvedic practice, which is used to treat a white tongue coating. Before you brushing your teeth every morning, swish a tablespoon of either pumpkin seed oil or extra virgin coconut oil in your mouth for about 15 minutes. Then spit out the oil, and then rinse your mouth with warm water.
Oregano oil is a natural antibiotic which contains antibacterial, antiviral, antioxidant anti-inflammatory and anti-fungal properties. This oil has been proven to successfully treat candida and prevent oral thrush, according to a 2010 study, which was published in the Brazilian Journal of Microbiology.

3. Probiotics
Intestinal flora plays a major part in the digestion process, and an imbalance of the good bacteria can lead to oral thrush, Candida and a white tongue coating. A high-quality probiotic supplement can help in balancing the bacteria in your body and prevent and treat Candida-related problems.
It is recommended to take a probiotic twice daily, at least one with 5-10 billion active organisms.

4. Sea Salt
Sea salt is one of the most common and natural remedies in removing bacteria. It also removes the coating of white tongue. Also, its natural components may enhance your body cells.
Mix sea salt with water to use as a rinse. You can also use it to brush your teeth and tongue.

When to See a Doctor
You can consult your dentist, if you see a white coating on your tongue. If you are not already using a tongue scraper, they will likely recommend it.
If the white coating continues to be an issue, consult your doctor. Most especially if your tongue hurts and the condition lasts for longer than a few weeks.

Wednesday 21 June 2017

How to make pizza at home


INGREDIENTS

  • 153 grams 00 flour (1 cup plus 1 tablespoon)
  • 153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)
  • 8 grams fine sea salt (1 teaspoon)
  • 2 grams active dry yeast (3/4 teaspoon)
  • 4 grams extra-virgin olive oil (1 teaspoon)

PREPARATION

Step.1
  1. In a large mixing bowl, combine flours and salt.
  2. Step.2
  3. In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
  4. Step.3
  5. Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
  6. Step.4
  7. To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake

How to make samosas

A samosa is a common snack in countries such as India, Pakistan, Nepal and Bangladesh. It generally consists of a fried triangular pastry shell containing a savory vegetarian filling made with potato, onion, coriander and green peas. Paneer and meat versions are popular as well. Start with Step 1 below to learn how to make the filling and chapatti, and assemble samosas for frying.

Ingredients

For the Dough

  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 2 teaspoons oil or ghee
  • 1 cup water
  • Vegetable oil, for frying

For the Filling

  • 1 cup of boiled potato, cut into cubes
  • 1/2 cup of green peas, cooked
  • 1/2 cup yellow onion, diced
  • 2 teaspoons minced fresh ginger
  • 2 teaspoons minced garlic
  • 2 hot green chile peppers, minced
  • 1 teaspoon ground coriander-cumin seed
  • 1/2 teaspoon turmeric
  • 1/2 a teaspoon garam masala
  • 2 tablespoons oil or ghee
  • Salt to taste

Part one of three.
Dough.

  • 1
    Sieve the flour and salt together in a bowl. You can add a little more or less salt to taste if you desire

2
Add the ghee or oil. Mix it in with your fingers, working with a handful of flour at a time. Keep mixing until all of the flour is coated with fat and a dough has begun to form. It should still be quite dry and flaky

3
Mix in 5 tablespoons of water. Use your finger to work the water into the dough to loosen it up. The consistency should be soft and pliable, but not wet. Add more water if necessary


4
Turn out the dough and knead it. Put the dough on a clean surface and knead it with your hands for about 4 minutes, until it is smooth and slightly shiny. Form it into the shape of a ball.

5
Rest the dough for 30 minutes. Cover it with plastic wrap and let it rest on the counter while you make the filling. This will help the dough achieve a better texture.[1][2]

Part two of three.
Filling

1
Heat the ghee in a large saucepan. Place it over medium high heat and allow the ghee to get hot

2
Toast the cumin seeds. Toasting the seeds brings out the best in their flavor and scent. Toast them until the room becomes fragrant and the seeds start to crackle, about 30 seconds

3
Add the onion and ginger. Sauté them with the seeds for about five minutes, until the onion becomes translucent

4
Add the garlic, chili peppers, turmeric, salt, and garam masala. Sauté the spices and fold them into the mixture for one minute

5
Add the potatoes and peas. Stir the mixture gently and cook until the potatoes become dry, which should take about 3 minutes. Mix well and mash lightly.

6
Cool the filling. Remove it from heat and allow it to cool while you prepare the chapatti for filling.

Part three of three.
Assembling Samoa.
1
Divide the dough into eight equal portions. You can use a measuring cup, but it's easier to just eyeball it

2
Roll in each round into chapattis. A chapatti is a thin, flat circular bread or dough. In this case, each one should be about 6 inches (15.2 cm) in diameter. Use a rolling pin or press the chapattis into shape with your fingers

3
Cut each chapatti into two halves. Use a knife to slice each one in half


4
Stuff and fold the samosas. Spoon 2 teaspoons of filling into the center of a piece of dough, then bring the edges together to form a cone shape. Seal the edges carefully using a little water. (You can also make paste using flour and water for easier sealing).
  • Use your fingers to press the edges of each samosa into place.
  • For a lovelier edge, you can use a fork to press the edges together

5
Repeat with the remaining chapattis and filling. As you finish filling each one, set it aside on a plate or a baking sheet

6
Heat the oil. Pour several inches of oil into a large dutch oven or a high-sided frying pan. Heat the oil until it reaches 350 °F (177 °C). Use a candy thermometer to test whether the oil is hot, or place a small piece of dough in the oil to see if it sizzles

7
Fry the samosas. Place 3 to 4 samosas in the pot to fry. Deep fry them for about 10 minutes, until both sides are golden brown. Don't try to crowd the pot with too many at once, or they may fall apart instead of cooking properly.
  • After each batch is finished frying, use a slotted spoon to move the finished samosas to a plate lined with paper towels to drain off the extra oil.
  • Take care not to let them fry for too long, or the dough will become tough.

8
Serve hot with green chutney. Hot crispy samosas are ready to eat with chutney.

Monday 19 June 2017

How to crochet bags designs 2017

how to make these beautiful crochet begs and if you want to learn so keep visiting our site and  follow us on Google+.


Sunday 18 June 2017

As Arabs bicker over Qatar ,Assad sees an Angle


As Arabs Bicker over Qatar, Assad Sees an Angle


With Donald Trump in the White House and Russian President Vladimir Putin eyeing a bigger role in the Middle East, it’s springtime for secular autocrats. Ask Syrian President Bashar al-Assad, and he would tell you there is also no better time for a crisis in the Gulf.

A sudden flare-up of tension among the Arab oil monarchies in early June has seen some of Assad’s fiercest opponents go head to head. Accused of breaking the Saudi-led consensus, having affairs with Iran and the Muslim Brotherhood, and of sponsoring extremist groups, Qatar is now under blockade and faces crushing pressure from Saudi Arabia, the United Arab Emirates, and their allies; relief comes only in the form of supplies flown in from Turkey and Iran. Although no one has yet said a kind word about the Syrian president, he must be enjoying the spectacle: not only are Assad’s enemies fighting, they are also stumbling over each other to win Moscow’s support—and that could provide him with a political opening.


Arab Nationalism without Arabs

As head of the Arab world’s last official pan-Arabist government, Bashar al-Assad is in the uncomfortable position of not having all that many Arabs on his side. Since the start of the Syrian war in 2011, two non-Arab states have in fact mattered most to the preservation of his rule: Iran and Russia.

By contrast, Syria’s ties with Saudi Arabia had long been poor and fell apart completely in 2011. Emiratis and Kuwaitis piled on, and Assad’s formerly close alliance with Qatar and non-Arab Turkey turned into bitter hostility. Though the Saudi-Emirati and Turkish-Qatari regional blocks continued to wrestle each other for regional dominance, Arab politics had turned decisively against Assad.

In autumn 2011, the Arab League suspended Syria’s membership, which mattered little to the war but was a stinging insult to a country that never missed a chance to remind the world that it is, in words known to every Syrian, “the beating heart of Arabism.”

Something of that legacy remains. Syria has been ruled by the Baath Party since the 1960s, and both Bashar and his father-predecessor Hafez al-Assad often draped their realpolitik in Arab nationalist slogans. Even though Baathism long ago expired as an ideological force, Damascus remains attentive to its regional environment in ways often ignored in Western analysis—and Syrian diplomacy never stopped searching for Arab allies.

Some For, Some Against, and Some on the Fence

While most of the Arabian Peninsula has cut ties to Damascus, Bashar al-Assad does, in fact, have a few friends in the rest of the Arab world, and there are several fence-sitters who might swing his way in the future. Most obviously and importantly, relations with neighboring Lebanon and Iraq remain strong, largely due to shared enemies and the influence of Iran-friendly forces there.

While most of the Arabian Peninsula has cut ties to Damascus, Bashar al-Assad does, in fact, have a few friends in the rest of the Arab world, and there are several fence-sitters who might swing his way in the future.

An odd man out in Gulf politics, Oman has also stayed on decent terms with Damascus. Muscat even hosted Foreign Minister Walid al-Moallem on a rare trip to the Gulf in 2015, apparently related to some species of under-the-table negotiations.

Jordan is a more complicated case. Amman still provides limited support for anti-Assad groups, but never had its heart in it. King Abdullah seems anxious to end up on the right side of U.S. policy, whatever that is, while also courting Emirati and Saudi financial support—but most of all, he is looking for internal stability in Jordan. Though Syria’s ambassador was expelled from Amman in 2014, that was largely due to his own shenanigans, and diplomatic relations have never formally ended. Discouraged by the rise of the Islamic State in 2014 and Russia’s intervention in 2015, the Hashemite kingdom has since taken a step back to focus on border security. While Abdullah continues to facilitate U.S. intervention on Syrian soil, to the lasting irritation of Damascus or Tehran, he seems to have made his peace with the idea of Assad staying; the Jordanian militaryrecently signaled that it wouldn’t mind if the Syrian army retook the border.

In the Maghreb, Algeria looks askance at Syria’s Islamist opposition and has preserved its old ties to Damascus, the warmth of their relationship growing along with Assad’s chances of winning. Although the country is weighed down by low oil prices and internal jockeying to succeed the ailing but irremovable President Abdelaziz Bouteflika, Algeria has given discreet aid to the Syrian government through the whole crisis, including by providing mediation, diplomatic backing, and even, it is said, some low-level military support.

Algeria’s next-door neighbor Tunisia cut ties to Syria in February 2012, and the Islamists of Ennahda held to an anti-Assad course thereafter. But in the elections of October 2014, an anti-Islamist coalition took charge. On the campaign trail, current president Beji Caid Essebsi described the situation in Syria as “internal splintering due to foreign interventions” and promised to normalize ties. Once in office, he restored relations on a consular level and opened a security liaison office in Damascus, but has so far refrained from going further, wary of the response from Qatar and others with influence over Tunisia’s frail economy.

Egypt has also spun around from a militantly anti-Assad positionunder the Muslim Brotherhood’s Mohammed Morsi, to a closeted pro-Assadism after then-defense minister Abdelfattah al-Sisi’s 2013 coup d’état. A military strongman who models himself on the Arab nationalist autocrats of the 1960s, Sisi says the conflict should be handled by the Syrian army, though he also encourages some form of political solution. Last winter saw a string of reports in pro-Assad publications about Egypt boosting its never-broken Syrian security ties in order to work with Russia and smash jihadis, but although Damascus tries hard to tickle Egypt’s interest in full normalization, Sisi has so far kept the relationship confined to counterterrorism—broadly defined. Like his Tunisian counterpart, the Egyptian leader’s pro-Assad (or rather anti-Islamist) inclinations are tempered by concern over how the Gulf states would react. Without oil supplies and regular cash infusions from Saudi Arabia and the United Arab Emirates, the latter being Sisi’s most reliable supporter, Egypt’s economy would wither.

The Qatar Crisis Shakes Up Relations

In other words, much still hinges on the ultra-wealthy oil regimes of the Gulf, so the fact that they are now at daggers drawn is a very good thing for Bashar al-Assad. Not only will his enemies spend their time plotting against each other instead of against him; the crisis has also widened old fissures in the anti-Assad camp and reshuffled regional interests.

Much still hinges on the ultra-wealthy oil regimes of the Gulf, so the fact that they are now at daggers drawn is a very good thing for Bashar al-Assad.

Syrian officials are clearly much amused, with Deputy Foreign Minister Faisal al-Meqdad calling it a “farce” and mockingly asking where the news is: “Is the news that U.S. President Trump has announced that this or that state is involved in terrorism? We think Qatar and Saudi Arabia are both in up over their ears in terrorism, which they perpetrate on Syrian soil.”

The Gulf affair may still come to nothing from the Baath regime’s point of view, but given that the Syrian army has improved its military position so dramatically in the past few years and yet has nothing to show for it politically, any chance for a diplomatic reset should be in Assad’s interest.

If Qatar is forced to kiss the ring or just badly battered by the Saudi-Emirati block, its influence in Syria may wane. That would have an immediate impact on Syria’s northern border, where Qatari arms and money are funneled in via Turkey. Doha’s allies are clearly worried. The Gulf crisis will have “negative effects” on the Syrian opposition, said an official in the Qatari- and Turkish-backed Islamist faction Ahrar al-Sham, and added, “the regime and the Iran-backed Shia militias will be the primary beneficiaries.”

The continued friction with Doha and its allies could also make the United Arab Emirates slide further down the anti-Brotherhood, pro-secular autocrat axis it is already on—very possibly emboldened by the tweetplomacy of Donald Trump.

Should the dispute drag on, the continued friction with Doha and its allies could also make the United Arab Emirates slide further down the anti-Brotherhood, pro-secular autocrat axis it is already on—very possibly emboldened by the tweetplomacy of Donald Trump. And while a hardening of Emirati or Saudi views might not benefit Assad directly—his ties to Iran remain an obstacle—it could certainly hurt his opponents. At the same time, the conflict may squeeze Qatar back some way toward Iran, which has already nimbly seized the day by flying food into blockaded Doha. Meanwhile, Qatar’s primary ally, Turkish President Recep Tayyip Erdogan, made good with Russia last year and is now trying to persuade Putin to stand up for Doha.

There is no clean or predictable outcome to this mess, but the mere fact that intra-Arab relations have become so tangled while Assad’s place in Syria seems secure will likely push his fate a few rungs down on everyone’s ladder of priorities. And if this happens, the isolation of his regime will seem like a lesser issue on which concessions can be granted, for a price.

The only problem is that Assad’s own dirt-poor, pinned-down government won’t be able to pay that price—if there is to be any bartering done with panicky Arab princes, it will be up to Russia or Iran. And so, as always, intra-Arab politics turn out to be not so Arab at al

7 Reasons You Need To Eat More Eggs

ou may have heard the saying that too much of anything isn’t a good thing. This used to be the case for eggs, who received a bad reputati...