A Known Energy Booster!

Used by many athletes and body builders, Citrulline gives the body long lasting energy and defends against muscle fatigue.The right amount of Citrulline and vitamin levels give us increased energy and maintain the immune system.  Citrulline is an amino acid our body uses to produce another amino acid called arginine, which helps to divide cells and heal wounds.Citrulline plays an important role in maintaining the stability of acid in the body. It’s needed to balance the nitrogen and metabolic processes in the body.  It’s needed to detoxify and take away ammonia from muscle and liver cells.With a lack of Citrulline, your body could have a Citrulline deficiency - a condition that can be detected with vitamin deficiency tests. The most common symptoms of Citrulline deficiency is fatigue and sustained weakness of muscles.You’ll find Citrulline in numerous specialized proteins in the body; specifically in the hair, skin, and the cells of the nervous system.Foods rich in Citrulline include milk, legumes, meat, fish and of course, watermelon.According to Science Daily, a volunteer study revealed that blood levels of arginine (synthesized in the body from the Citrulline) were 11 percent higher in volunteers who drank watermelon juice. To achieve these results, participants in the study drank 24 ounces of watermelon juice each day.  After which the same participates increased their consumption to 48 ounces a day for an additional three weeks and blood levels of arginine rose to 18 percent.Preliminary medical research suggests that arginine produced from Citrulline might aid in the treatment of high blood pressure, unhealthy blood sugar levels and vascular disorders associated with sickle-cell disease

Tilapia Fish

Tilapia Fish Benefits

Tilapia is a widely popular fish native to tropical climates around the world. Farmed largely in China, tilapia is a fast-growing, prolific and strong fish that provides an excellent source of protein along with low fat and calorie content. Relatively large in size, tilapia is prized by producers for the ease at which it can be farmed. Its mild flavor, light texture and white color have contributed to its worldwide popularity. It is set to overtake salmon as the number one farmed fish in the world.

Nutrition

• Tilapia is a high protein fish that is low in carbohydrates. It has a low sodium content and contains healthy levels of phosphorus and niacin. It is also rich in selenium and vitamin B12, an essential vitamin for healthy cell function.

  Cooking

  • Tilapia's mild flavor and light bodied texture make it the perfect fish for seasoning. Grilling and baking tilapia are the two most common methods of preparation. The versatility of flavor that can be applied to tilapia comes from marinades, oils and spices that all take well to the flaky, white meat. Tilapia is also available ye

    Muscle Building

    • Tilapia is a key part of a muscle-building diet. For patients in recovery and therapy that are rebuilding muscle, people looking to build muscle to naturally burn body fat and people seeking strength-building foods, tilapia is used due to its rich levels of protein and low levels of fat. The USDA reports that tilapia contain 2g of fat per 3.5 ounces of fish. That's an amazingly low fat volume ratio.

      Low Fat & Calories

      • Comparatively, tilapia contains about half of the calories of a similar quantity of salmon. For every gram of fat in tilapia, an equal quantity of salmon contains 7.9g of fat, and twice the calories. Tilapia is a lower-fat, non-oily fish that has fewer omega-3 acids than oily fish, but still provides many beneficial heart-healthy nutrients compared to other meat choices, such as chicken, pork or beef.

        Deep-Fried Tilapia

        • Deep-fried tilapia has a crisp, rich flavor, but some care must be taken that the fish doesn't break up during the cooking process. When deep-frying tilapia, always use the freshest possible fish, no more than 48 hours old if possible. Heat enough vegetable oil to cover the fish you are frying in deep fryer to 375 degrees Fahrenheit. Meanwhile, combine seasoned breadcrumbs and corn flour in a baking dish large enough to fit the fish in at a 50-50 ratio. Immediately transfer the fish to the deep fryer basket and put it in the oil when the oil has reached 375 degrees Fahrenheit. Remove the fish once it is fully fried and place it on a plate covered in paper towels to drain the excess oil for five minutes. Serve immediately after draining while hot

        
        
        

        

      
      
      

 Mediterranean Style Diet '' Halves the risk of

 Parkinson's Disease

A Mediterranean diet low in red meat and dairy food and high in omega-3 fatty acids can help preserve memory and thinking abilities, say researchers.Scientists in the US studied the diets of 17,478 people with an average age of 64.Participants were given tests that measured mental ability over an average of four years.During the course of the study, 7% developed memory and thinking deficits.The study found people who more closely followed a Mediterranean diet had a 19% reduced risk of mental impairment.

A key element of the Mediterranean diet is omega-3 fatty acids, found in oily fish, flax seed, walnuts and pulses, which are known to benefit the brain and nervous system. The diet typically also contains high levels of fresh fruit and vegetables and low levels of saturated fat.

According to Japanese scientists, a daily Mediterranean-style diet could potentially halve the risk of Parkinson’s disease.The study, by the University of Tokyo, studied the eating habits of 249 newly-diagnosed Parkinson’s patients and compared them to 368 healthy volunteers.

Researchers then split the participants into three groups of ‘healthy’ diets (consisting of fresh fruit, vegetables, fish, pulses, mushrooms), ‘western’ (high number of red meat, processed foods and animal fats) and ‘light meals’ (roughly half way between the two).

The study discovered that those placed in the ‘healthy’ category had a 46% less chance of developing Parkinson’s than those who ate little or none of the foods in the ‘healthy’ food group. They also found that the remaining two diets had no protective effect against the disease.

Good Diet in Ramadan

Conflicting results were observed regarding the effect of dietary fat on blood cholesterol and uric acid levels, which may be due to lack or insufficient consideration of (a) the body-weights of the subjects, and (b) energy intake levels in relation to the requirements. Further, researchers noted that the general guide-line for energy intake through fat - not more than 30 percent of the total, may be appropriate for the general population but not during the Ramadan fasting period or other situations that involve restricted energy intake. Higher intake of fat-energy, around 36 percent of the total intake, which includes poly-unsaturated fat may prevent elevation of blood cholesterol and uric acid levels and allow better retention of protein in the body. These findings can be applicable among diverse racial, religious or gender groups. They can also apply to other restricted energy intake conditions, such as found among subjects with anorexia nervosa or those following prolonged low-calorie weight-control diet. Int J Ramadan Fasting Res. 1(1): - See more at: http://www.islamicity.com/Articles/articles.asp?ref=RR0210-1775#sthash.LQ108r87.dpuf