What's with high Heels?

What's with high heels?

I'm not a woman and I should not discuss or made a research about this. But I have a lot of sister friends who are wearing this torturing invention. Although high heeled shoes are depicted in ancient Egyptian murals on tombs and temples, the earliest recorded instance of men or women wearing an elevated shoe comes from Hellenic times. It is suspected that the wear of an elevated sole, or heel, occurred centuries before, but there is little direct evidence to support this, although there is indeed much indirect evidence that lends credence to the use of high heels by both men and women for many reasons.

It has been commonly stated that the first instance of the wear of high heels involved the 1533 marriage between Catherine de' Medici with the Duke of Orleans. She wore heels made in Florence for her wedding, and as a result, Italian high heels became the norm for ladies of the Duke's court in France. Unfortunately, this reference may be apocryphal, as the development of heels did not begin to come about until the late 1580s, based on iconographic evidence and extant pieces.

Mary Tudor, another short monarch, wore heels as high as possible. From this period until the early 19th century, high heels are frequently in vogue for both sexes.

Around 1660, a shoemaker named Nicholas Lestage designed high heeled shoes for Louis XIV. Some were more than four inches (ten cm), and most were decorated in various battle scenes. The resulting high "Louis heels" subsequently became fashionable for ladies. Today the term is used to refer to heels with a concave curve and outward taper at the bottom similar to those worn byMadame de Pompadour, Louis XV's mistress. (They are also sometimes called "Pompadour heels".)

The late 18th-Century trend toward lower heels had much to do with the French Revolution. During the revolution, high heels became associated with opulence. Since people wished to avoid the appearance of wealth, heels were largely eliminated from the common market for both men and women. In the wake of the French Revolution heels become lower than at any time in the 18th century.

I have made this research to make women aware what are the health risks of wearing high heels for I know for some they don't care about the torture that they always experience each time they wear this kind of shoes. I know for a fact that man is created to walk "flat footed" not tip toeing and it pains me to see them wearing on a daily basis not knowing what are the health risks behind it. In fact, women should wear them because it affects the natural posture and the spine and also it is very expensive. 

An Australian based study has found that women who wear high heel shoes on a regular basis could suffer from health problems.  

The study, a first of its kind, was published last week in the Journal of Applied Physiology. 

According to the study, women who wear high heels are at risk for permanent damage to their knees, hips, back and tendons. 

"You can have Achilles tendon contractors [and] tight calf muscles [due to wearing heels]. It's reported to lead to some hip and knee and back pain, but I wouldn't say it's proven," explained orthopedic, foot and ankle surgeon Dr. Brian Thompson.  

The recent study found in some cases, damage was detected in women as young as 25-years-old. 

Here are the list of the health risks:

Sources: http://en.wikipedia.org/wiki/Heel_(shoe)
              http://www.wkrn.com/story/16612879/study-reveals-health-risks-associated-with-high-heels
              http://www.femalehealthissues.co.uk/dangers-of-wearing-high-heels.html
              http://www.dailymail.co.uk/health/article-1053601/High-heel-horrors-The-hidden-cost-body-crucial-extra-inches.html

Blueberries nutrition facts

Blueberries nutrition facts

Sweet, juicy blueberries are rich in pro-anthocyanin natural pigment anti-oxidants. These tiny, round blue-purple berries have long been attributed to the longevity and wellness of indigenous natives living in the subarctic regions in the Northern hemisphere. Botanically, the plant is a deciduous shrub belonging within the family of Ericaceae, of the genus: Vaccinium.

Broadly, vaccinium species are classified according to their growth habit as high-bush and low-bush berries.

• High-bush blueberry (Vaccinium corymbosum) is highly branched, erect deciduous shrub with rich foliage. It grows up to 10-12 feet tall in cultivated orchards and bears clusters of small, cream-white flowers during spring, which subsequently develop into berries after about two months. In the wild, high bush-blueberry is found on the edges of marshes, lakes, ponds, and streams. Rabbiteye blueberry (Vaccinium virgatum, also known as V. ashei.) is a medium-sized shrub grows naturally in South Eastern parts of USA.
• Low-bush blueberry (Vaccinium angustifolium) is a short, erect plant grows about one-two feet in height and spread by underground rhizomes. In cultivated farms, it is grown as two-year cycle crop, since the whole plant is either mowed down or burnt to allow new shoots that appear only during next season.

Both species require well-drained sandy, acidic soil to flourish. This berry shrub prefers open sunny conditions and intolerant of shade. In general, the berries are ready to harvest when the green- pink color turns completely blue, juicy and sweeter. Traditionally, they handpicked and therefore, require intense laboring. Soon after the berries separated from the shrub, they are sorted out and transport to cold facility for storage.

Health benefits of blueberries

• Blueberries are very low in calories. 100 g fresh berries provide only 57 calories. However, they possess notable health benefiting plant-nutrients such as soluble dietary fiber, minerals, vitamins, and pigment anti-oxidants that contribute immensely towards optimum health and wellness.
• Blueberries are among the highest anti-oxidant value fruits. The ORAC value of 100 g fresh blueberry is 5562 TE (Trolex equivalents). Their antioxidant value largely derived from poly-phenolic anthocyanidin compounds such as chlorogenic acid, tannins, myricetin, quercetin and kaempferol.
• In addition, these berries have other flavonoid anti-oxidants such as carotene-β, lutein and zea-xanthin.
• Altogether, the phyto-chemical compounds in the blueberry help rid off harmful oxygen-derived free radicals from the body, and thereby, protect the human body against cancers, aging, degenerative diseases, and infections.
• Further, research studies suggest that chlorogenic acid in these berries help lower blood sugar levels and control blood-glucose levels in type-II diabetes mellitus condition.
• Fresh berries contain a small amount of vitamin C, vitamin A and vitamin E. Altogether these vitamins work as potent anti-oxidants, which help limit free radical mediated injury to the body.
• The berries also contain a small amount of B-complex group of vitamins such as niacin, pyridoxine, folates and pantothenic acid. It contains very good amounts of vitamin B-6, niacin, riboflavin, pantothenic acid and folic acid. These vitamins are acting as co-factors help the body metabolize carbohydrates, protein, and fats.
• Furthermore, they contain a good amount of minerals like potassium, manganese, copper, iron and zinc. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Copper is required for the production of red blood cells. Iron is required for red blood cell formation.

See the table below for in depth analysis of nutrients:

Blueberries (Vaccinium spp)
ORAC Value 5562,
Nutrition Value per 100 g.
(Source: USDA National Nutrient data base)

Principle	Nutrient Value	Percentage of RDA
Energy	57 Kcal	3%
Carbohydrates	14.49 g	11%
Protein	0.74 g	1%
Total Fat	0.33 g	1%
Cholesterol	0 mg	0%
Dietary Fiber	2.4 g	6%
Vitamins
Folates	6 µg	1.5%
Niacin	0.418 mg	2.5%
Pantothenic acid	0.124 mg	2.5%
Pyridoxine	0.052 mg	4%
Riboflavin	0.041 mg	3%
Vitamin A	54 IU	2%
Vitamin C	9.7 mg	1.5%
Vitamin E	0.57 mg	4%
Vitamin K	19.3 µg	13%
Electrolytes
Sodium	1 mg	0%
Potassium	77 mg	2%
Minerals
Calcium	6 mg	0.5%
Iron	0.28 mg	3.5%
Magnesium	6 mg	1.5%
Manganese	0.336 mg	14%
Zinc	0.16 mg	1.5%
Phyto-nutrients
Carotene-ß	32 µg	--
Lutein-zeaxanthin	80 µg	--

Selection and storage

In the United States, blueberries are readily available in the markets throughout the year, since they imported across the continents. However, fresh wild berries are at their best from June until August when the harvest season begins in Michigan and Maine in USA and from Quebec province of Canada.

In the stores, look for fresh berries that are firm, plump, smooth-skinned, with a silver-gray surface bloom. Buy deep purple-blue to blue-black berries. Avoid soft or shriveled, over-handled bruised berries and those with signs of mold and of old stock.

Once at home, place the berries in a plastic or zip pouch and store inside the refrigerator set at high relative humidity. Stored thus, they stay well for up to a week.

Preparation and serving tips

Blueberries are sweet and juicy, leaves deep-blue pigment stain over teeth and tongue. Trim away any stems and leaves if you have purchased berries directly from the local farmer.

They are better eaten fresh after washing in cold water. If taken out from the cold storage, place them in a bowl of water to bring to normal room temperature to enrich their taste and palatability. Gently pat dry using a moisture absorbent cloth/ paper and enjoy!

Here are some serving tips:

• Traditionally, blueberries have been part of food culture of Native Americans.
• While fresh berries eaten as they are like table grapes, dried ones added to soup, stews, and to sweeten venison meat.
• They are one of the most preferred berries in the preparation of muffins, pies, and cheesecakes.
• These berries are also favorite addition in fruit salads, fresh fruit-tarts, ice-creams, etc.
• They are also used to make juice, sauce, jellies, and jams.

Safety profile

Blueberries may rarely cause serious allergic reactions in some sensitized individuals. Often, these kinds of reactions occur because of possible cross-reactions to other fruits (strawberry), pollen or weed allergies. Some of the most common symptoms of blueberry allergy may include swelling and redness of mouth, lips and tongue, eczema, hives, skin rash, headache, runny nose, itchy eyes, wheezing and gastrointestinal disturbances. Individuals who suspect allergy to these fruits may want to avoid eating them.

Source: http://www.nutrition-and-you.com/blueberries.html

Black currants nutrition facts

Black currants nutrition facts

Incredibly rich in numerous health benefiting phyto-nutrients and anti-oxidants, black currants are indeed one of the very popular summer season berries. Currants are native to central and northern Europe and northern Asia. Black currant plant is a small shrub belonging to the family of Grossulariaceae, of the genus; Ribes and has scientific name: Ribes nigrum. In general, currants grow best in regions where summer is humid but winter is severe and chilling. It is a fast growing, deciduous, small shrub reaching about 5-6 ft tall.

During each season, the shrub bears pendulous chain of small berries. The fruit has size of about 1 cm in diameter, very dark purple in color, almost black, with a glossy skin and a persistent calyx at the apex, and containing 3-10 tiny seeds.

Berries of red, white and pink currants are translucent, sweeter in taste, but less nutritional than black varieties.

Health benefits of black currants

• Blackcurrants have significantly high amounts of phenolic flavonoid phytochemicals calledanthocyanins. Scientific studies have shown that consumption of blackcurrants have potential health effects against cancer, aging, inflammation and neurological diseases.
• Black currants have anti-oxidant value (Oxygen radical absorbance capacity- ORAC) of 7950 per 100g. One of the highest among fruits after chokeberries, elderberry and cranberries. The ORAC value for red currants is 3387.
• These berries are an excellent source of antioxidant vitamin, vitamin-C.  100 g of fresh currants provide more than 300% of daily recommended intake values of vitamin C. Research studies have shown that consumption of fruits rich in vitamin C helps body develop immunity against infectious agents and also help scavenge harmful oxygen free radicals from the body.
• Black currants are very good in vitamin-A and flavonoid anti-oxidants such as beta carotene, zeaxanthin and cryptoxanthin levels. These compounds are known to have antioxidant properties. Vitamin A is also required for maintaining integrity of mucus membranes and skin, and is also essential for vision. Also, consumption of natural fruits rich in flavonoid anti-oxidants helps to protect from lung and oral cavity cancers.
• Fresh blackcurrants are also rich in many essential vitamins such as pantothenic acid (vitamin B5), pyridoxine (vitamin B-6) and thiamin (vitamin B-1). These vitamins are essential in the sense that body requires them from external sources to replenish and required for metabolism.
• They also contain good amounts of minerals iron. 100 g currant berries provide about 20% of daily recommended levels. Iron is an important co-factor for cytochrome oxidase guided cellular metabolism. It is also required for red blood cells production in the bone marrow.
• Black currants are also very good source of other important minerals like copper, calcium, phosphorus, manganese, magnesium, and potassium which are very essential for body metabolism.

See the table below for in depth analysis of nutrients:

Black currants (Ribus nigrum),
Nutrition Value per 100 g.
ORAC Value (Anti-oxidant level) 7950.
(Source: USDA National Nutrient data base)

Principle	Nutrient Value	Percentage of RDA
Energy	63 Kcal	3%
Carbohydrates	15.38 g	12%
Protein	1.4 g	2.5%
Total Fat	0.41 g	2%
Cholesterol	0 mg	0%
Dietary Fiber	4.3 g	11%
Vitamins
Folates	8 mcg	2%
Niacin	0.300 mg	2%
Pantothenic acid	0.398 mg	8%
Pyridoxine	0.066 mg	5%
Riboflavin	0.050 mg	4%
Thiamin	0.050 mg	4%
Vitamin A	230 IU	7.5%
Vitamin C	181 mg	301%
Electrolytes
Sodium	2 mg	0%
Potassium	322 mg	7%
Minerals
Calcium	55 mg	5.5%
Copper	0.086 mg	9.5%
Iron	1.54 mg	19.5%
Magnesium	24mg	6%
Manganese	0.256mg	11%
Phosphorus	59 mg	8.5%
Zinc	0.27 mg	2%

Selection and storage

Black currants season lasts from July till October.  If the fruits are to be stored at all, they should be picked dry. Damaging the fruits can be avoided by picking up the whole string by its stem, taking care not to damage the spur.

Fresh currants have dark purple in color, almost black, with a glossy skin and a persistent calyx at the apex. Avoid berries that are soft, shriveled skin and with cuts/bruises with leaking juice. If not used immediately, store them in the refrigerator where they keep fresh for several days.

Preparation and serving methods

Wild currants that are picked up from their natural habitat can be consumed directly. While purchasing from the stores, choose berries with uniform surface and color. Wash them in cold water just prior to use to keep their texture intact.

Here are some serving tips:

• Raw, fresh or dried currants can be eaten all alone as snacks; especially red, pink and white varieties which are sweeter and delicious.


• Tart, astringent quality black currants are favored in many culinary dishes, especially boiled and pureed, across Europe.


• As an ingredient in fruit cocktails.


• Black currants are being used in the preparation of muffins, pie fillings, and ice-creams.


• Used in the food industry in preparation of sauce, jam, jelly.


• Used in wine production.

Source: http://www.nutrition-and-you.com/black-currants.html

Blackberries nutrition facts

Blackberries nutrition facts

Sweet, succulent blackberries are summer delicacies in the northern temperate regions. As in raspberries, they grow on shrubs known as brambles in the vast Rosaceae family bush berries. The plant is native to Europe and now grown at a commercial scale from North America, particularly in the USA, to as far as Siberia. Binomially, the plant is a small perennial shrub belonging to the family Rosaceae, of the genus: Rubus. Botanical name: Rubus fruticosus.

Depending up on cultivar type, blackberry bush can be classified into erect, semi-erect and trailing types. Erect type bush generally features cane thorns and spreads by root suckers (which send cane shoots) along hedgerows, whereas, trailing shrubs require a trellis to support growth, and they spread by fresh shoots known as canes or primocanes. In the second year, these primocanes become floricanes. White or pink flowers appear in the floricanes.

Technically, the berry is an aggregate fruit consisting of small drupelets arranged in circular fashion. Each drupelet composes of juicy pulp with single tiny seed. The berry measures about 3-4 cm in length containing about 80-100 drupelets.

Loganberries and phenomenon berries are hybrids between blackberry and red raspberry. Several other bramble berries such as boysenberry, nessberry, youngberry, marionberry etc., are hybrids of dewberry, blackberry, and wild raspberry cultivars.

Health benefits of bllackberries

• As in other bush berries, blackberries too are packed with numerous plant nutrients such as vitamins, minerals, anti-oxidants, and dietary fibers that are essential for optimum health.
• The berries are very low in calories. 100 g provide just 43 calories. Nonetheless, they are rich in soluble and insoluble fiber (100 g whole berries consist of 5.3 g or 14% RDA of fiber). Xylitol, a low-calorie sugar substitute present in the fruit fibers, absorbs more slowly than sugar inside the gut, and thus does not cause rapid fluctuations in blood sugar levels.
• Blackberries compose significantly high amounts of phenolic flavonoid phytochemicals such asanthocyanins, ellagic acid, tannin), quercetin, gallic acid, cyanidins, pelargonidins, catechins, kaempferol and salicylic acid. Scientific studies show that these antioxidant compounds may have potential health benefits against cancer, aging, inflammation, and neurological diseases.
• Fresh berries are an excellent source of vitamin C (35% of RDA/100 g), which is a powerful natural antioxidant. Consumption of fruits rich in vitamin C helps develop resistance against infectious agents, counter inflammation, and scavenge harmful free radicals from the body.
• They contain adequate levels of vitamin A, vitamin E, and vitamin K (16% of RDA/100 g) and in addition; they are rich in much other health promoting flavonoid poly-phenolic antioxidants such aslutein, zeaxanthin, and ß-carotene in small amounts. Altogether, these compounds help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease processes.
• Blackberries have an ORAC value (oxygen radical absorbance capacity, a measure of anti-oxidant strength) of about 5347µmol TE per 100 grams.
• Further, blackberries contain a good amount of minerals like potassium, manganese, copper, and magnesium. Copper is required in the bone metabolism as well as in production of white and red blood cells.
• They contain moderate levels of B-complex group of vitamins. It contains very good amounts of pyridoxine, niacin, pantothenic acid, riboflavin, and folic acid. These vitamins are acting as cofactors help the body metabolize carbohydrates, proteins, and fats.

See the table below for in depth analysis of nutrients:

Blackberries (Rubus fruticosus), ORAC Value 5347 µmol TE/100 g,
Nutritive Value per 100 g,
(Source: USDA National Nutrient data base)

Principle	Nutrient Value	Percentage of RDA
Energy	43 Kcal	2%
Carbohydrates	9.61 g	7%
Protein	1.39 g	2%
Total Fat	0.49 g	2%
Cholesterol	0 mg	0%
Dietary Fiber	5.3 g	14%
Vitamins
Folates	25 µg	6%
Niacin	0.646 mg	4%
Pantothenic acid	0.276 mg	5.5%
Pyridoxine	0.030 mg	2%
Thiamin	0.020 IU	2%
Vitamin A	214 IU	7%
Vitamin C	21 mg	35%
Vitamin E	1.17 mg	8%
Vitamin K	19.8 µg	16.5%
Electrolytes
Sodium	1 mg	0%
Potassium	162 mg	3%
Minerals
Calcium	29 mg	3%
Copper	165 µg	18%
Iron	0.62 mg	8%
Magnesium	20 mg	5%
Manganese	0.646 mg	3%
Selenium	0.4 µg	1%
Zinc	0.53 mg	5%
Phyto-nutrients
Carotene-ß	128 µg	--
Carotene-α	0 µg	--
Lutein-zeaxanthin	118 µg	--

Selection and storage

Blackberry season generally lasts from June to September. Fresh berries are either handpicked or harvested using machines in large-scale farms. In general, the berries are ready to be harvested when they come off the receptacle easily and have turned to deep color. At the stage when they are supposed to be the most ripen and sweetest.

In the stores, choose fresh berries featuring bright, shiny, completely black, and plump in constancy. In general, the berries are packed in a firm box, spread out evenly in a single layer.

Avoid unripe (purple), overripe, bruised, damaged and mushy berries. In general, the berries are highly perishable and sensitive to handling. At home, use them as soon as possible.

To store, place them in the refrigerator, they stay fresh for up to 4-5 days.

Preparation and serving methods

Fresh blackberries can be eaten out of hand directly from the bush. If you purchase from the store, they are best used immediately. To prepare; do not wash them until ready to use. Just rinse in a bowl of cold water, swish around to remove surface dirt. Gently lift out and pat dry using an absorbent towel. This method will also help bring them to normal room temperature, increases their flavor and enriches the taste.

Here are some serving tips:

• Blackberries make a delicious addition to fruit/vegetable salads. They can be added in ice creams.
• Pureed, the berries can be added in sorbets, coulis (thick French sauce), etc.
• Pureed, and sieved, added in juice, jams, jelly, syrup, and sorbet preparations.
• They add special flavor to muffins, bread, pie, pastry, crumbles, tarts, and puddings.

Safety profile

Allergy to blackberries is uncommon and rare. There are very few reported cases of particularly in some sensitized individuals. The reaction may be thought due to presence of salicylic acid in the berries which, may cause symptoms like swelling and redness of mouth, lips and tongue, eczema, hives, skin rash, headache, runny nose, itchy eyes, wheezing, gastrointestinal disturbances, depression, hyperactivity and insomnia. Individuals who suspect allergy to these fruits may want to avoid them. 

Source: http://www.nutrition-and-you.com/blackberries.html