As an Indian and an entrepreneur in the plant-based dairy business (https://www.oatmlk.in) myself, I have always felt the need for a community where I can post about my recipes, my findings, and talk to people who care!

After trying to find it for a while, I finally decided to make my own discord server for all of us to join, and let's grow together. https://discord.gg/MXNjpwFqWN

Join this server and be a part of the community of people who care!

Air Fryer Breakfast Poblano Peppers

Ingredients

•2 poblano peppers

•3 eggs

•1 cup cauliflower rice

•1 cup cooked chicken breast

•salt and pepper to taste

Directions Add butter to the skillet over medium high heat and cook eggs for 60 seconds and remove from heat while they are still runny. Add cooked cauliflower rice and cooked chicken to the skillet over low heat and cook for 2 minutes. Add scrambled eggs to cauliflower and chicken and mix. Take poblano peppers and cut the steam off and core inside to remove membrane and seeds. Stuff peppers with egg mixture and fill to the of the poblano peppers press down to smash as much filling in as possible. Place the stuffed peppers in the air fryer and cook at 390 for 10 minutes. Remove from the air fryer and cover with foil or lid and let rest for 5 minutes. After they have cooled peel all skin off of the peppers. Cut in half top with cheese and place pack in air fryer for 1 minute until cheese has melted. Enjoy.

Hi everyone! My team and I would like to gather some survey responses for a class project about how people find recipes and content to cook. We would appreciate it if you can take a quick minute to fill it out, it will help us a lot! Thank you!

https://docs.google.com/forms/d/e/1FAIpQLScxBlpcqH8iKE_0cG884OZsp7Kx3l0-tNr8L5Ep7kmyYz1xdw/viewform

Hi everyone! My team and I would like to gather some survey responses for a class project about how people find recipes and content to cook. We would appreciate if you can take a quick minute to fill it out, it will help us a lot! Thank you!

​

https://docs.google.com/forms/d/e/1FAIpQLScxBlpcqH8iKE_0cG884OZsp7Kx3l0-tNr8L5Ep7kmyYz1xdw/viewform

Milk contains phosphorus, B12, calcium, magnesium, vitamin A, vitamin D, riboflavin, niacin, and protein.

Milk is one of the best sources of calcium and promotes good bone health along with magnesium and protein.

The protein found in milk can help promote skin elasticity as we age.

The benefits of milk don't stop at the bones on the inside, they also apply to teeth and the jaw, which can lose density if you don't get enough calcium in your diet.

A 22-year study published in 2018 in the American Journal of Clinical Nutrition found that people who consumed full-fat dairy had higher levels of dairy-related omega 3 fatty acids in their blood (pentadecanoic, heptadecanoic, and trans-palmitoleic), which coincided with decreased risk of dying from heart disease, and approximately 42% less likely chance of dying of stroke. In short, the study suggested that milk may help lower the risk of heart disease and stroke, as well as help lower blood pressure.

Whole milk has a great combination of sugar, carbs and protein and contributes to post-exercise muscle synthesis and re-hydration, as well as aiding in post-exercise soreness.

A 2017 review of 13 clinical trials on dairy consumption in the journal Clinical Nutrition found that having 500mL per day of dairy was associated with decreased appetite and desire to eat, while increasing satiety.

Milk helps exercise buffs burn more fat. In a recent study, the milk drinking group came out on top in terms of muscle gain with an estimated 40 per cent or 2.5 pounds more muscle mass than the soy beverage drinkers. In addition, this group gained 63 per cent or 3.3 pounds, more muscle mass than the carbohydrate beverage drinkers.

People who eat a lot of high-fat dairy products actually have the lowest incidence of diabetes, according to a 2015 study of 26,930 people in the American Journal of Clinical Nutrition. Those who ate a lot of low-fat dairy products, on the other hand, had the highest incidence. The researchers speculated that while calcium, protein, vitamin D and other nutrients in yogurt are indeed good for us, we need the fat that goes along with them in order to get their protective effects.

Whole milk can improve blood pressure and diminish the effects of coronary artery disease.

Milk is an excellent source of vitamins, minerals and fatty acids, and it helps slow down the absorption of sugar and carbohydrates, leading to consistent energy levels and improved brain function.

Milk has been linked to causing acne. The proteins in milk — whey and casein — stimulate growth and hormones. They also release something called IGF-1, a hormone that mimics insulin, and is a catalyst for dreaded breakouts. It's also believed that if you are lactose intolerant, and find your face popping with pimples, it could actually be an allergic reaction.

Milk has been shown to help lower cholesterol.

Milk has been proved to relax the body and reduce the negative effects that women experience during their menstrual cycle.

There are many foods that contain acids that cause people to experience heartburn. One of the simplest – and yummiest – ways to alleviate this pain is drinking a glass of milk. The cooling sensation and the thick consistency of milk helps to coat the esophagus and stomach lining to prevent heartburn.

Drinking milk can improve eyesight.

Milk has been shown to be a disease fighter, helping reduce the risk of developing certain forms of cancer.

Drinking too much milk may still have its negative effects. While the jury is still out in some aspects on the nutritional value of milk, other alternatives such as yogurt and cheese have very low lactose content, which is associated with even better health benefits than some of those that milk can provide.

​

Nutritional Facts

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What Does Papaya Contain? Among the numerous vitamins, minerals and other significant nutrients that are contained within papaya, perhaps the first one to mention is the enzyme papain whose primary role is to digest proteins. It is said that the levels of papain are the highest when the fruit is not quite ripe, and papain is often extracted in order to make digestive enzyme dietary supplements.

However, apart from papain, the fruit of angels is also an excellent source of vitamin C, the so-called folate or mostly known as the vitamin B9, vitamin A, as well as other minerals such as potassium, calcium and magnesium.

For instance, from all the present vitamins, the vitamin C is mostly contained within the papaya fruit with 157% of the RDI.

Source: papaya nutrition facts

Hey All,

I posted a recipe on homemade canned fish. The basic idea of the recipe is that you have to boil the fish in oil as long as the fishbones become soft. Could this food be healthy?

Imgur gallery here

Hello All,

This is my first post in this subreddit, and I'm curious about pickled herring. I'm a vegetarian, but when I'm traveling to foreign countries, I eat fish as well, because it happens a lot, that I can't find any proper vegetarian meal. Right now I plan a trip to Sweden, and I have to admit that I'm a fan of pickled herring, and I also want to try the local fish&chips.

So, the question is if pickled herring can be considered healthy or good food? (I think the homemade version has only sugar that is problematic, but I have no idea what the marketed stuff contains)

Watermelons contain l-Citrulline, an amino acid found in this fruit. Watermelons have been shown to reduce muscle soreness in a 24 hour period due to this amino acid.

Watermelon has also been shown to reduce hypertension thanks to citrulline.

L-citrulline, found in watermelons improves erection hardness in men with mild to moderate erectile dysfunction.

Lycopene, a carotenoid found in watermelon are associated with a decreased risk of stroke in men.

Watermelons are considered a heart healthy food and can help to lower LDL-cholesterol and triglyceride levels, thus lowering risk of developing cardiovascular disease.

Watermelon is a source of the antioxidant beta carotene that also can be converted into vitamin A in the body. Eating watermelon can help to improve immune function, formation and maintenance of healthy skin, and in bone formations.

Watermelons have been shown to help lower the risk of prostate cancer when consumed.

For insulin-resistant people, eating watermelon may elevate blood sugar and triglyceride levels

Excessive consumption of lycopene rich watermelons can cause symptoms like nausea, vomiting, diarrhea, bloating, gas and indigestion.In the elderly, eating excess watermelon can exacerbate this condition, as their digestive system is already weakened by age, by causing anorexia, diarrhea, and other intestinal problems.

Watermelon contains very good quantities of potassium. Three cups of watermelon contain about 560 mg of potassium. Having high levels of potassium in blood can cause cardiovascular problems like irregular heartbeats, weak or absent pulse and may lead to cardiac arrest. High potassium levels can also affect the nervous system and motor control. This is all the more important for those who suffer from kidney dysfunction, as their kidneys are unable to remove the excess potassium. Hyperkalemia is found to result from kidney dysfunction.

Nutritional Facts

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We got green tea here, I'd love to see what chai has to offer!

Corn seems to be under the spotlight right now in that all I ever hear is to avoid it because it's too rich in carbohydrates; I refuse to believe that any vegetable can be "bad" for you. So what's the deal?

Gallemore, you're my only hope.

I have stumbled upon this article about sparkling water and I'm quite confused. Is there a difference on sparkling/artesian(idk what this means)/still/tap water? do they have different kinds of minerals?

ref 1 ref 2

Hi guys. I eat seaweed salad, about 1/2 to 3/4 cup a day, and I'd like to know the benefits and cons of seaweed salad. Thanks!

I am really trying to get this thing back up and running. Please feel free to contribute to the discussions. Also, if anyone has any other suggestions about the new layout, I would be glad to hear them out. I spent many hours just trying to get this thing right, I will gladly accept new advice.

I have a passion for learning about what I put into my body. As of right now 2,510 of you do also. Let's spread the message of eating right. If you would like to contribute please feel free to do so.

The flavonoids and antioxidants found in spinach, particularly the antioxidant beta-carotene, have been shown in multiple studies to help combat many cancers, including breast, prostate and ovarian cancer.

A recent study found a bowl of spinach every day increases muscle efficiency. Researchers from the Karolinska Institute in Sweden found participants who consumed 300 grams of spinach a day reduced the amount of oxygen required to power their muscles while exercising by five per cent. The effect was noticable after just three days of spinach consumption.

Spinach may reduce the risk of skin cancer, according to researchers from the Queensland Institute of Medical Research. Researchers found green leafy vegetables such as spinach and silverbeet are linked with a reduction in the risk of skin cancer, particularly among those with a previous history of the disease.

Spinach is high in oxalic acid, which can bind with iron and calcium and cause your body to absorb less of these nutrients. Consuming foods rich in vitamin C, such as tomatoes, capsicum, lemon juice or orange juice along with spinach can aid this absorption. Spinach is high in fibre, but too much of it can cause digestive problems such as bloating, gas and cramping.

Spinach is also associated with an increased risk of kidney stones, but only in people who are predisposed to the condition.

Spinach leaves hold a good amount of soluble dietary fiber and green spinach is one of the finest vegetable sources recommended in cholesterol controlling and weight reduction programs.

Fresh 100 g of spinach contains about 25% of daily intake of iron; one of the richest among green leafy vegetables. Iron is an important trace element required by the human body for red blood cell production and as a co-factor for oxidation-reduction enzyme, cytochrome-oxidase during the cellular metabolism.

Fresh leaves are rich source of several vital anti-oxidant vitamins like vitamin A, vitamin C, and flavonoid poly phenolic antioxidants such as lutein, zea-xanthin and beta-carotene. Together, these compounds help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a healing role in aging and various disease processes.

Spinach contains a considerable amount of vitamin A. vitamin A is essential for maintaining normal eye-sight.

Spinach leaves are an excellent source of vitamin K. 100 g of fresh greens provides 402% of daily vitamin-K requirements. Vitamin K plays a vital role in strengthening the bone mass by promoting osteotrophic (bone building) activity in the bone.

This green leafy vegetable also contains good amounts of many B-complex vitamins such as vitamin-B6 (pyridoxine), thiamin (vitamin B-1), riboflavin, folates and niacin. Folates help prevent neural tube defects in the offspring.

Spinach leaves also contain a good amount of minerals like potassium, manganese, magnesium, copper and zinc. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese and copper are used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Copper is required in the production of red blood cells. Zinc is a co-factor for many enzymes that regulate growth and development, sperm generation, digestion and nucleic acid synthesis.

Regular consumption of spinach in the diet helps prevent osteoporosis (weakness of bones), iron-deficiency anemia. Moreover, its soft leaves are believed to protect human body from cardiovascular diseases and cancers of colon and prostate.

A common, but harmless, side effect of eating spinach is feeling as though your teeth are gritty or slimy. This is caused by the oxalic acid found in spinach. Oxalic acid contains small crystals that do not dissolve in water. The grit is harmless and can be removed easily by brushing your teeth.

Spinach is high in dietary fiber; a cup of cooked spinach contains 6 g of fiber. Although your body needs fiber to promote proper digestion, eating too much fiber at once can contribute to stomach upset. You may experience gas, bloating and cramping after eating spinach. Eat a large amount of spinach all at once, and you may experience some diarrhea. If you have recently increased the fiber in your diet, your body will eventually adjust and you will experience less stomach pain as you continue to eat high-fiber foods. Try drinking a full glass of water every time you eat spinach to help your body better process the fiber.

Avoid eating large amounts of spinach on a daily basis (or juicing). Spinach has been shown to have the ability to drastically change your thyroid. If you already have thyroid problems, hypothyroidism in particular, you should talk with your doctor on how much spinach and other cruciferous vegetables you should be eating.

Nutritional Facts

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Fresh potato along with its skin is one of a good source of antioxidant vitamin; vitamin-C. 100 g of fresh tuber provides 11.4 mg or 20% of daily required levels of this vitamin. Regular consumption of foods rich in vitamin-C helps body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.

They are very good natural sources of both soluble and insoluble fiber. The dietary fiber in them increases the bulk of the stool, thus, it helps prevent constipation, decrease absorption of dietary cholesterol and thereby, lower plasma LDL cholesterol. Additionally, its rich fiber content also helps protect from colon polyps and cancer.

If you eat all of the flesh -- but none of the skin -- of an average-sized baked potato, you’ll get about 145 calories, 3 grams of protein, 34 grams of mostly complex carbohydrates and significant amounts of potassium, vitamin C, vitamin B-6, niacin and thiamine. For about another 15 calories, eating the skin provides you with an extra gram of protein, another 3 grams of carbohydrates and more of most of the vitamins and minerals found in the vegetable’s flesh. Potato skins are particularly rich in iron and potassium -- according to the U.S. Department of Agriculture's National Nutrient Database, an average-sized whole baked potato is approximately 70 percent higher in iron and 35 percent higher in potassium than a peeled one.

A baked potato served without skin falls short of qualifying as a good source of dietary fiber, with just over 2 grams per average-sized specimen. The root vegetable’s skin is a much better source of these beneficial, indigestible carbohydrates -- an ounce of potato skin delivers more than five times as much fiber as an ounce of potato flesh, according to the USDA National Nutrient Database. You’ll get close to 4 grams of fiber from a whole, average-sized baked potato, or right around 15 percent of the recommended daily value. Whole potatoes are especially rich in insoluble fiber, the kind that stimulates digestion and promotes bowel regularity.

Potatoes can contain Acrylamide. Acrylamide has been shown to cause cancer in lab animals, but we don't know what levels of acrylamide exposures are dangerous for humans. Frying and baking potatoes at high temperatures for a long time result in the highest levels of acrylamide, but those levels may be reduced when potatoes are boiled first or treated with antioxidant solutions.

Potatoes are considered a starchy vegetable because they’re rich in complex carbohydrates. Compared to those found in whole grains, beans and other vegetables, the complex carbohydrates in peeled potatoes are more readily broken down into simple sugars and absorbed into the bloodstream, which is why they tend to cause blood glucose levels to rise more rapidly than other starchy foods. The extra fiber obtained by eating the vegetable’s skin -- a fair amount of which is soluble -- helps mitigate this effect. Soluble fiber keeps digested food in your stomach longer and slows the rate at which simple sugars enter your bloodstream.

Poatoes that have green skin can contain Solanine. Research shows that solanine may adversely affect the cells that make up the lining of the intestines and can irritate inflammatory bowel disorders. To avoid solanine, don't buy potatoes that have green skin and store them in a dark place in your pantry or kitchen.

Potato skins contain an anti-carcinogenic compound called chlorogenic acid. This particular acid helps the fiber in potatoes absorb carcinogens that are found in grilled foods. Eating potatoes with grilled foods is common and important when preserving health and fighting off cancer-causing substances.

Potatoes can help lower blood pressure.

If potatoes are cooked by healthy cooking methods then they are good for your heart. Vitamin B6 in potatoes help to lower homocysteine levels and help lower risk of heart disease or heart attack.

Nutritional Facts

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Let's get this thing back up and running.

Some doctors have shown that with increased consumption there is evidence that kimchi might also increase the risk of stomach cancer. Scientists have identified some potential carcinogens in the food, but not at extremely high levels. This has led some doctors to suggest that kimchi is fine when eaten in moderation, along with a regular diet of fresh fruits and vegetables.

Regular consumption of kimchi has a beneficial effect on the levels of cholesterol. Garlic which is used to prepare kimchi is rich in selenium and allicin. Allicin is an eminent component which helps in lowering the cholesterol levels thereby, reducing the risk of developing cardiac disorders such as strokes and heart attacks. Selenium also exerts a protective effect on the artery walls by preventing the build-up of plaque and decreasing the threat of disorders like atherosclerosis. An investigative study has advocated that fermented kimchi helps in lowering the total cholesterol and LDL cholesterol along with the concentrations blood glucose in the body.

According to medical reports, kimchi is an excellent food to promote healthy digestion. It is a source of probiotics attributing to the process of fermentation involved in its preparation. The process of fermentation of kimchi not only enhances the taste but also creates healthy bacteria, Lactobacillus which is required by the body to keep a healthy state of intestinal flora. Kimchi is made from cabbage which is already well known for its detoxification qualities and helps the body in getting rid of the wastes and toxins. It aids in cleaning up the intestines and stimulates better assimilation of nutrients in the body. Fiber content present in kimchi also assists in stabilizing the bowel movements and prevents constipation.

Kimchi is a valuable food which helps in reducing the risk of development of various cancers. A study performed on kimchi samples has validated its anti-cancer properties. Cabbage present in kimchi contains healthful flavonoids which are known to inhibit the growth of cancer cells. Another powerful cancer fighters present in cruciferous such as cabbage are glucosinolates. Glucosinolates break down to form isothiocyanates which are well known for their effectiveness against the cancer growth.

The presence of lactobacillus bacteria in kimchi makes it a multi-talented condiment. It extends its therapeutic effects on various skin ailments such as atopic dermatitis which is characterized by increased levels of immunoglobulin E and skin lesion such as edema and hemorrhage. A study conducted in this regard has shown that healthy bacteria present in fermented kimchi exerts suppressive effects on the mite-induced dermatitis and helps in reducing the inflammation.

As already stated, kimchi is a source of healthy lactobacillus bacteria which the body utilizes for its healthy functioning. This good bacterium also assists in weight loss by controlling the appetite and reducing the blood sugar levels. The fiber content present in kimchi keeps your body full and hunger satisfied for a longer duration preventing you from frequent and over eating. A study conducted on obese patients has validated the favorable effects of fermented kimchi on the body with respect to body mass index, body fat which helps in reducing the development of factors implicated in metabolic syndrome.

The multi-nutrient packed kimchi is rich in a range of flavonoids and phenolic components. The variety of ingredients including ginger, garlic, peppers involved in the preparations of kimchi are super protectors which are renowned for their beneficial effect on the immune system. They help in fighting infections and are valuable in curing cold and flu symptoms.

Another valuable benefit provided by kimchi is its anti-aging qualities which attributes to the presence of antioxidants and vitamin C. A study evaluating the anti-aging activity of kimchi has revealed that kimchi helps in regulating and attenuating the inflammation that speeds up the aging process. The same study has also shown promising results with regard to factors like reduced oxidative stress in the cells, inhibition of lipid peroxidation and extended life span in the subjects making kimchi a potent anti-aging component.

Kimchi is beneficial in diabetes. A study conducted on high-fat diet-fed type-2 diabetic subjects who were given kimchi revealed the anti-diabetic properties of the Korean delicacy. The study showed better glucose tolerance and lower levels of fasting glucose after eating kimchi-containing diet in the diabetic subjects. The same study also suggested that kimchi can prove more useful in diabetes if it is eaten with normal or low-fat diet instead of high-fat food.

Individuals suffering from high blood pressure should be cautious while eating kimchi because of the presence of high salt concentration which gets further accentuated during the fermentation process. However, a study conducted on hypertensive subjects revealed that even under the conditions of hypertension, eating low-sodium kimchi may not exert harmful effects on the blood pressure and cardiac activities.

Nutritional Facts: Serving size = 282g Calories: 96 Calories from Fat: 10 Total Fat: 1g (2% of daily value) Saturated Fat: 0.g (0% of daily value) Cholesterol 0mg: (0% of daily value) Sodium: 2206mg (92% of daily value) Total Carbohydrate: 20g (7% of daily value) Dietary Fiber 2g: (10% of daily value) Sugars: 1g Protein: 3g

Vitamin A: 45% of daily value Vitamin C: 21% of daily value Calcium: 6% of daily value Iron: 1% of daily value

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Resource 5](http://umm.edu/health/medical/altmed/supplement/vitamin-a-retinol)

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It's my favorite food.

A copious amount of Jolly Ranchers is pretty much all just sugar. So, I will be looking at the health benefits of Sugar below, and I will also try another way of writing up these. Let me know if you perfer point by point or this way:

Sugar, for all its faults, does have benefits. Unlike protein or fat, sugar's energy is more readily available to be converted to energy (ATP in the case of the human body). When entering our bloodstream, it converts into glucose, which besides being the simplest sugar, is the type your cells most easily absorb and use. Sugar, in moderate amounts, is essential to mood and your brain. And while it warrants more testing, Sugar Therapy for injuries has been shown to promote healing (Sugar is hydroscopic and if we remember from Honey, that means that it will pull water out of substances, which in this case means bacteria.)

But onto the oft-reported negatives of sugar. The largest issue with sugar (remember that im talking in regards to pure sugar/candies like Jolly Ranchers), is the lack of other nutrients. Yes, eating a chocolate bar isnt healthy, but at least you're gaining the benefits that chocolates bring. Sugar has no; nutrients, protein, healthy fats, enzymes. It gets absorbed by the body so fast that it doesn't satiate nearly as much as Fats or proteins do, since they take longer to be digested. Combine this with the positive "high" that sugar gives (Sugar has been shown to raise mood.) and we reach a feedback loop of sugar consumption equating to happiness, which in turn causes the body to crave more. To quote a source (which will be listed below, and lists PR studies as sources). Sugar is also loved by acid-producing mouth bacteria, which cause damage to your teeth.

Stresses the Liver: “When we eat fructose, it goes to the liver. If liver glycogen is low, such as after a run, the fructose will be used to replenish it (3).However, most people aren’t consuming fructose after a long workout and their livers are already full of glycogen. When this happens, the liver turns the fructose into fat (2). Some of the fat gets shipped out, but part of it remains in the liver. The fat can build up over time and ultimately lead to Non-Alcoholic Fatty Liver Disease (4, 5, 6).”

Increases Bad Cholesterol and Triglycerides (source)

Can contribute to Leptin Resistance (and then weight gain, cravings, sleep trouble, etc) – source

Creates an addictive sugar response in the brain (source)

Doesn’t fill you up and instead encourages you to eat more

Overall, mass consumption of sugar is a massively detremental thing for your everyday person, on the level of cigarette smoking.

I'll end with a fact: One chemical is C^12 H^22 O^11. , and another is C^17 H^21 NO^4 . The first one is Sucrose (table sugar), the one on the right is cocaine. All that is really different between the two is Nitrogen. Both have very similar structure and elemental make-up

Sources:

http://www.boldsky.com/health/wellness/2013/health-benefits-sugar-032944.html

http://wellnessmama.com/15/harmful-effects-of-sugars/

http://www.webmd.com/oral-health/features/your-teeth-bad-habits

http://www.webmd.com/search/search_results/default.aspx?sourceType=all&query=sugar&navState=0 (this has a nice list of effects of sugar on the human body, mainly in regards to diabetes.)

• Honey as an anti-bacterial: Perhaps the most common of the things attributed to honey is its anti-bacterial/fungal properties. This is mainly due to honey being very acidic (average ph of 4.75) and its high Osmolarity (High sugar content). Most cells need a very balanced ph to survive and also need water to as well. Honey has such a high Osmolarity that it literally sucks the water out of the bacterial cell and causes it to shrivel up and die. In lab experiments, it has been shown that honey can be effective against MRSA, although this hasnt been repeated in human trials, as well as also being effective again H. Pylori (a major cause of Stomach Ulcers). It is also due to these two features that allows honey to remain shelf-stable for an extremely long time (if stored right, for 1000's of years."

• Honey to reduce allergies: Honey may help some people with allergies, but as a general allergy prevention method, it fails for a couple reasons. Most allergies are caused by windborne allergens, which bees do not carry. The other side is that even if it were to work, the acids of your stomach would break down the honey, rendering any benefits null. There are some studies however that show that honey may relieve a runny nose, which segues to....

• Honey vs. the common cold: Honey has been shown in studies to beat out Dextromethorphan in easing night-time coughing in children. This has not been replicated in adults however, but the results are expected to be similar.

• Honey and Diabetes: Although some people may play into honey being more natural and healthier than regular sugar, in truth its still a sugar and to diabetes, a sugar is a sugar...... Honey is still sugar in the end, which a lot of people somewhat seem to gloss over. Consuming too much honey, just like just about any other food can be bad for you. However, there is a darker side to honey

• ** The dark side to honey**: Infant Botulism. While giving an infant honey would be a great thing, it may contain Clostridium Botulinum which causes Botulism (2070ng or 2.07mcg is the average LD50 if inhaled by the average adult male, so we're talking orders of magnitude less if consumed by an infant). Any health benefits given from honey can be replicated throught breast feeding and as such, * DO NOT GIVE INFANTS HONEY

If any clarification is needed, feel free to post or respond. Also, a shout-out to /u/gallemore and I hope this sub-reddit gets active again....

Nutrition (from USDA) per 100 grams (percentages will be added soon):

Proximates: 17.1 grams water, 304 kcal (Calories), .3 g protein, 0g fat, 82.4 carbs, .2 fiber, 82.12g sugar

Minerals:6 mg Calcium, .42 mg Iron, 2 mg Magnesium, 4 mg Phosphorus, 52 mg Potassium, 4 mg sodium, .22 mg Zinc

Vitamins: .5 mg Vitamin C, .038 mg Riboflavin, .121 mg Niacin, .024 mg Vitamin B6, 2 µg Folate

[source #1] (http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3609166/) [source #2] (http://www.mayoclinic.org/diseases-conditions/common-cold/expert-answers/honey/faq-20058031) source #3 source #4

Apples are good for neurological health. The fruit contains an antioxidants called "quercetin, epicatechin, and procyanidin B2, which reduce cellular death caused by oxidation and inflammation of neurons. Together, these compounds help our bodies protect from the effects of free radicals. according to research conducted by G. Bureau and M. Martinoli at the University of Quebec.

Apples contain good quantities of vitamin-C and beta-carotene. Vitamin C is a powerful natural antioxidant. Consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals from the body.

Studies show that regular eating of apples helps control headaches and nervous tension.

The mild nature and low acid content of apples are more readily accepted and digested by infants, and causes less colic and rashes.

Some advocates claim that a fresh apple is nature's own tooth brush. The fibrous texture won't stick to the teeth, and their mouth-watering appeal accelerates salivary action – nature's aid for cleaning teeth.

The seeds of apple and pear contain a mild hydrocyanic acid that will inhibit respiration in humans, resulting in spasms, coma, difficult breathing, and ultimate death.

Nutritional Facts

Links: Resource 1 Resource 2 Resource 3 Resource 4

Sorry if I messed up the post but I know honey has benefits for allergies and can sooth a sore throat/cough. I wonder what other benefits it has and if there are any negatives.

A good family friend of ours had surgery on her shoulder, and she says it is good for arthritis and joints. It's usually taken with honey, so I don't know if that changes the effect. I also saw the same thing a lot online, but I have to wonder how helpful it really is.

Granny smith apples if possible or any apples in general thanks.