Monday, September 26, 2011

Benefits of Carageenan

“99 ABC’s of Wellness” Article Credit: The original article 99 ABC’s of Wellness is by Mylene Mendoza-Dayrit, which has appeared on the Philippine Star on January 12, 1999.

Principle #18: Benefits of Carageenan

“Carageenan is a healthy substitute for creams and other fatty, thickening and gelling agents. It improves palatability and appearance of food minus the fat and calories” (excerpt from the original article).

Carageenen is a product from seaweeds. It is a popular alternative to gelatin especially for vegetarians. There are three main commercial classes of carrageenan:

  • Kappa forms strong, rigid gels in the presence of potassium ions; it reacts with dairy proteins. It is sourced mainly from Eucheuma cottonii.
  • Iota forms soft gels in the presence of calcium ions. It is produced mainly from Eucheuma spinosum.
  • Lambda does not gel, and is used to thicken dairy products. The most common source is Gigartina from South America. (source: 

Carageenan has medicinal value as well. Medical research suggests the effectiveness of carrageenan against the common cold virus. An Austrian company has introduced a nasal spray that contains carageenen in 2010, which claims direct treatment against the virus and not just for the symptoms.

In another study, “at the Laboratory of Cellular Oncology, National Cancer Institute, Bethesda, Maryland, United States of America suggest that carrageenans might function as a topical microbicide” ( A microbicide is a compound or substance that reduces the infectivity of microbes, which could be virus or bacteria. Studies even suggest the potency of carageenan-based lubricant as personal microbicide in women against HPV and HIV viruses.

Carageenan is an amazing medical break through.

Image above courtesy of:

Thursday, September 15, 2011

Benefits of Eating Breakfast

“99 ABC’s of Wellness” Article Credit: The original article 99 ABC’s of Wellness is by Mylene Mendoza-Dayrit, which has appeared on the Philippine Star on January 12, 1999.

Principle #17: Benefits of Eating Breakfast

A full English breakfast with scrambled eggs, sausage, black pudding, bacon, mushrooms, baked beans, hash browns, and half a tomato c/o Wikipedia

“Breakfast skippers are most likely to overeat and be overweight than those who take a high-carbo breakfast. A cereal with low-fat milk, a banana and orange juice for breakfast provide 90 percent carbohydrate to fuel your day.” (excerpt from the original article)

Many people think that skipping meals can help them reduce weight and usually, they skip breakfast but that is wrong. As a matter of fact, skipping breakfast contributes to obesity because it would make us eat more later in the day since we feel so starve. Scientifically, long hours of fasting increases insulin in the blood, which also increases the accumulation of fat.

Health professionals say that “breakfast” is the most important meal of the day. Coming off from 8-10 hours of sleep, the body needs an energy source to keep up with the demand of the entire working day from the food that we eat at breakfast.

However, some skip breakfast not just for trying to lose weight but because they do not have much time to prepare food and eat in the morning since they rush to work. Often, they just eat in fast food restaurants.  

There are however, easy to prepare but tasteful and nutritious recipe that is perfect for breakfast. For example:

Oatmeal Congee
by Chef Gigi Angkaw
from Good Houskeeping Magazine

This recipe is good for one serving and takes 15 minutes to prepare.

1 pack instant oatmeal
¼ cup water
1-1/2 cups chicken stock
½ cup chicken, boiled and flaked
1 hard boiled egg sliced
2 tablespoon chopped spring onion
3 pcs. calamansi
2 tablespoon patis

Combine oatmeal and water. Mix well. Simmer chicken stock, add oatmeal mixture. Top with chicken, eggs, and sprinkle with spring onion. Add calamansi and patis.

Enjoy a healthy lifestyle while indulging in the benefits of eating breakfast.
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