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Hi Ackee!

Im Ackee

Ackee is the national fruit of Jamaica and is borne in clusters on an evergreen tree. Its name is derived from the West African Akye fufo. The tree is not endemic to the West Indies but was introduced from West Africa during the 18th century. The plant was named Blighia sapida in honour of Captain William Bligh who in 1793 took samples to Kew Gardens in South London. Ackee trees are found across the island of Jamaica but the main producing areas are located in Clarendon and St Elizabeth. There are two bearing seasons: between January to March and June to August.

The fruit turns red on reaching maturity and splits open with continued exposure to the sun. Traditionally it is at this time that the ackees are harvested and the edible portion (the arilli) removed and cleaned in preparation for cooking. This delicacy is enjoyed by many at breakfast or as an entree. The canned product is exported to ethnic markets worldwide and continues to be enjoyed by both visitors to the island and Jamaicans residing overseas.

Nutritional value:

Ripe Ackee

According to CFNI’s “Food Composition Tables for the English-speaking Caribbean” (1998) the contents of a 100g serving of “Ackee, canned, drained” are as follows:

1. Water (76.7 g)
2. Energy (625 kJ or 151 kcal)
3. Protein (2.9 g)
4. Fat (15.2 g)
5. Total carbohydrate (0.8 g)
6. Dietary fibre (2.7 g)
7. Calcium (35 mg)
8. Iron (0.7 mg)
9. Potassium (270 mg)
10. Sodium (240 mg)
11. Zinc (1 mg)
12. Vitamin A – thiamin (0.03 mg)
13. Riboflavin (0.07 mg)
14. Niacin (1.1 mg)
15. Total folacin (41 microgram)
16. Vitamin C (30 mg).

How to consume?

Splited one

The fruit of the Ackee is not edible in its entirety. Only the inner, fleshy yellow aril can be consumed.
An aril is any specialized outgrowth from the funiculus that covers or is attached to the seed. It is sometimes applied to any appendage or thickening of the seed coat in flowering plants, such as the edible parts of the mangosteen and pomegranate fruit, or the mace of the nutmeg seeds are consumed. The shiny black seeds at the tips of the arils, and the bright red pod enclosing 3 or 4 arils are discarded. Ackees must be harvested, prepared and cooked properly. Ackee pods should be allowed to ripen and open naturally on the tree before picking. Prior to cooking, the ackee arils must be cleaned, washed, boiled and the water discarded: raw ackees and the inner red tissue of the ripe ackee arils contain potent alkaloid toxins Hypoglycin

Ackee is one of the most preferred choices of food in Jamaica for many reasons. Even though ackee is regarded as a fruit, Jamaicans often consider it to be a kind of meat that can be served with a staple or carbohydrate. A lot of people prepare ackee because of its taste, while many also make it a part of their meals because it grows on a tree, which means that it is costless. Majority of Jamaica’s population enjoys the taste of ackee and a meal prepared with ackee is highly regarded as cheap, yet delicious. Jamaicans prepare ackee differently and some even add their own special ingredients. Ackee can be prepared with a variety of meat kinds, some of which include sardine, corned pork, chicken back,red herring, salt mackerel and the most popular, ackee and salt fish.

Ackee Fruit Food poisoning: Unripe ackee fruit contains a chemical called hypoglycin A and B which affect the central nervous system and fatty acid oxidation. Eating the unripe fruit can cause symptoms that occur in as little as two hours but are generally 6 to 48 hours.

Jamaican vomiting sickness is an acute illness caused by the toxin hypoglycin A, which is present in unripened fruit of the ackee tree. Hypoglycin A is present in the unripe arilli at levels of over 1000 ppm, which falls to less than 0.1 ppm in the fully ripened aril. Though it may be poisonous when improperly prepared, ackee has high nutritional value and is rich in essential fatty acid. Hypoglycaemia or hypoglycemia is the medical term for a Pathology state produced by a lower than normal level of Blood glucose. The term hypoglycemia literally means “under-sweet blood” known as Jamaican vomiting sickness

Other Uses:

Fruit: In West Africa, the green fruits, which produce lather in water, are used for laundering. Crushed fruits are employed as fish poison. The seeds, because of their oil content, and the jacket because of its potash content, are burned and the ashes used in making soap.

Flowers: In Cuba an extract of the flowers is appreciated as cologne.

Bark: On the Gold Coast, a mixture of the pulverized bark and ground hot peppers is rubbed on the body as a stimulant.

Wood: The sapwood is white or light greenish-brown. The heartwood is reddish-brown, hard, coarse-grained, durable, and immune to termites. It is used locally for construction and pilings and has been recommended for railway sleepers. It is also fashioned into oars, paddles and casks.

Medicinal Uses: In Brazil, repeated small doses of an aqueous extract of the seed have been administered to expel parasites. The treatment is followed by a saline or oily purative. Cubans blend the ripe arils with sugar and cinnamon and give the mixture as a febrifuge and as a treatment for dysentery. On the Ivory Coast, the bark is mixed with pungent spices in an ointment applied to relieve pain. The crushed new foliage is applied on the forehead to relieve severe headache. The leaves, crushed with salt, are poulticed on ulcers. The leaf juice is employed as eye drops in ophthalmia and conjunctivitis. In Colombia, the leaves and bark are considered stomachic. Various preparations are made for treatment of epilepsy and yellow fever.

“Pack the world in with a fistful of Almonds”

Hi everybody! My name is Almond. My native is the Mediterranean climate region of the Middle East, eastward as far as Pakistan. I was spread by humans in ancient times along the shores of the Mediterranean into northern Africa and southern Europe and more recently transported to other parts of the world, notably California. People call me Baadaam in Persian, Hindi, Punjabi, Tamil, Telugu, Kannada, Marathi, Gujarati, Turkish, Urdu and Kashmiri. In German almond is called “Mandel”, as well as “Almond”.

I was biologically named as Prunus dulcis. There are two forms of the plant, one (often with white flowers) producing sweet almonds, and the other (often with pink flowers) producing bitter almonds.

Do you know my nutritional value?

In 100 gms I have

1. Calories – 578
2. Total Carbohydrates – 20g
3. Dietary Fiber – 12g
4. Sugars – 5g
5. Protein – 21g

Vitamins

1. Vitamin A – 5 IU
2. Beta Carotene – 3 mcg
3. Lutein + Zeaxanthin – 1 mcg
4. Vitamin E – 25.87 mg
5. Thiamin – 0.241 mg
6. Riboflavin – 0.811 mg
7. Niacin – 3.925 mg
8. Vitamin B6 – 0.131 mg
9. Folate – 29 mcg
10. Food Folate – 29 5.6 mcg
11. Dietary Folate Equivalents – 29 mcg
12. Pantothenic Acid – 0.349 mcg

Minerals

1. Calcium – 248 mg
2. Iron – 4.3 mg
3. Magnesium – 275 mg
4. Phosphorus – 474 mg
5. Potassium – 728 mg
6. Sodium – 1 mg
7. Zinc – 3.36 mg
8. Copper – 1.11 mg
9. Manganese – 2.535 mg
10. Selenium – 2.8 mcg

Fats

1. Total Fat – 50.64 mg
2. Saturated Fat – 3.881 mg
3. Monounsaturated Fat – 32.155
4. Polyunsaturated Fat – 12.214

How to Select and Store me?

Im Almond!

I was commonly sold shelled, i.e. after the shells are removed, or unshelled, i.e. with the shells still attached. Blanched almonds are shelled almonds that have been treated with hot water to soften the seed coat, which is then removed to reveal the white embryo

So buy,

• Almonds that are still in their shells have the longest shelf life. If purchasing these, look for shells that are not split, moldy or stained. Shelled almonds that are stored in a hermetically sealed container will last longer than those that are sold in bulk bins since they are less exposed to heat, air and humidity. If purchasing almonds in bulk bins make sure that the store has a quick turnover of inventory and that the bulk containers are sealed well in order to ensure maximum freshness. Look for almonds that are uniform in color and not limp or shriveled. In addition, smell the almonds. They should smell sweet and nutty; if their odor is sharp or bitter, they are rancid.
• If you want almonds with a roasted flavor and texture, choose those that have been “dry roasted” as they are not cooked in oil like their regular roasted counterparts. Yet, even when purchasing “dry roasted” almonds, it is important to read the label to be sure that no additional ingredients such as sugar, corn syrup or preservatives have been added.
• Since almonds have a high fat content, it is important to store them properly in order to protect them from becoming rancid. Store shelled almonds in a tightly sealed container, in a cool dry place away from exposure to sunlight. Keeping them cold will further protect them from rancidity and prolong their freshness. Refrigerated almonds will keep for several months, while if stored in the freezer, almonds can be kept for up to a year. Shelled almond pieces will become rancid quickly. Almonds still in the shell have the longest shelf life.

How to Enjoy?

• In addition to being eaten raw, I will be a wonderful addition to variety of recipes from salads to baked goods.
• Add a punch to plain yogurt by mixing in some chopped almonds and dried fruit.
• Enhance a healthy sauté of curried vegetables with sliced almonds.
• Add some almond butter to a breakfast shake to boost its taste and protein content.
• Almonds and apple slices make a wonderfully simple, on-the-go power snack.
• Make a delightful cold rice salad with almonds, fresh garden peas and currants.
• Add sliced almonds to chicken salad.

Cooking tips:

• Whole shelled almonds can be chopped by hand or can be placed in a food processor. If using a food processor, it is best to pulse on and off a few times, instead of running the blade constantly, as this will help ensure that you end up with chopped almonds rather than almond butter.
• If you want to remove the almonds’ skin, blanch them for a few of minutes until you notice the skin beginning to swell. Drain them and then rinse under cold water. Pinch the cooled almonds between your thumb and index finger, and the skin should slide right off the almond meat.
• To roast almonds at home, do so gently–in a 160-170°F (about 75°C) oven for 15-20 minutes–to preserve the healthy oils.

Almond oil -is extracted from me. This colorless as well as odorless oil imparts a glow to the skin and it also restores the moisture balance of the body. Thus this oil is also used to make creams, moisturizers and soaps, which are easily available in the markets as well as in the shops. This oil is rich in linoleic (polyunsaturated fatty acid) and oleic (monounsaturated fatty acid). It is also rich in fats, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin D and Vitamin E. Note: Always store your almond oil in a dark place.

Beauty tips:
Skin:

• It is suitable for all skin types.
• This oil can be used as carrier oil as far as massage therapy or aromatherapy is concerned.
• It nourishes as well as softens the skin and makes it smooth.
• It also acts as a great moisturizing agent.
• Helps to get rid of dark circles.
• Prevents itching, irritation and inflammation of skin.

Hair:

• In order to nourish your hair and to give it a soft and shiny look, you can use this oil.
• Gives your hair a thicker look.
• Prevents loss of hair.

Face:

• You can do a fairness massage easily at the privacy of your home. Soak four almonds overnight. In the morning remove their skin and grind them fine. Make a paste by adding one teaspoon of gram flour, one teaspoon of milk and four drops of limejuice. A regular massage with this paste will assure a long lasting fairness to you.
• You can make a fine paste of grinded almonds and rose water. A regular application of this paste on the face and neck will bring a natural fairness.

Lips:

• You can make Lip Gloss at home. Take 1 tablespoon almond oil, 10 fresh cranberries, 1 teaspoon honey and 1 teaspoon petroleum jelly. Mix all the ingredients and then place them in a microwave or heat-resistant container. Heat in the microwave or a water bath until the mixture just begins to boil (1-2 minutes in the microwave). Stir well and gently mash the berries. Let the mixture stand for at least 5 minutes. Strain the mixture through a fine sieve to remove all pieces of cranberry. Stir and allow cooling completely. When cool, spoon into a clean container. To use spread a small amount onto your lips.

My name is Avocado!

Im so fresh in the tree

A green-skinned, pear-shaped fruit that ripens after harvesting. The avocado is colloquially known as the Alligator Pear, reflecting its shape and the leather-like appearance of its skin. Avocado is derived from the Aztec word “ahuacatl”.

The avocado (Persea americana), also known as palta or aguacate (Spanish), butter pear is a tree native to the Caribbean, Mexico,South America and Central America, classified in the flowering plant family Lauraceae along with cinnamon, camphor and bay laurel.

Nutritional Value:

One medium avocado contains 4.02 grams of protein, 322 calories and 13.5 grams of fiber.

1. Potassium – 975 mg
2. Phosphorus – 105 mg
3. Magnesium – 58 mg
4. Calcium – 24 mg
5. Sodium – 14 mg
6. Iron – 1.11 mg
7. Selenium 0.8 mcg
8. Manganese – 0.285 mg
9. Copper – 0.382 mg
10. Zinc – 1.29 mg

also contains small amounts of other minerals.

1. Vitamin A – 293 IU
2. Vitamin C – 20.1 mg
3. Vitamin B1 (thiamine) – 0.135 mg
4. Vitamin B2 (riboflavin) – 0.261 mg
5. Niacin – 3.493 mg
6. Folate- 163 mcg
7. Pantothenic Acid – 2.792 mg
8. Vitamin B6 – .517 mg
9. Vitamin E – 4.16 mg
10. Vitamin K – 42.2 mcg

Contains some other vitamins in small amounts.

Nutritional facts:

1. Avocado oil is edible oil and is known to be one of the healthiest oils you can possibly eat. As food oil, it is used as an ingredient in other dishes, as well as cooking oil.
2. Avocados are also a good source of potassium and have double the quantity of potassium as in the banana.
3. Avocados have the highest fat content of any of the fruits, a medium sized avocado contains 30gr fat and however 20 grams of this fat are health promoting monounsaturated fats (which is easily burned for energy).
4. One cup of avocado has 23% of the Daily Value for folate, important for heart health.
5. Avocados contain oleic acid, a monounsaturated fat that may help to lower cholesterol.
6. Carotenoid and tocopherols contained in avocado have been studied and found to inhibit the growth of some forms of Prostate cancer cells.
7. Avocados are often called one of nature’s perfect foods because they are said to contain everything a person needs to survive.
8. Avocado can play a role in a weight-loss diet if eaten in moderate amounts.

Cooking tips:

1. Avocado makes a great first food for baby due to its texture and creaminess as well as its high nutrient content.
2. A wonderful “good fat” food for baby’s brain and physical development, try an avocado as baby’s first food instead of refined cereals.
3. Avocados are served fresh from their peels. There is no need to cook avocados for baby or adult. Give an avocado a gentle roll around your counter to help separate the meat from the shell before you slice.
4. Spread a bit of mashed avocado on a sandwich in place of mayo.Chop and sprinkle avocado on top of a bean soup.
5. Spread on toasted whole-grain bread and topped with salsa.
6. Avocados are also good on sandwiches. Any combination of avocado, bacon, lettuce, tomato, turkey, and chicken makes a great sandwich.

How to buy?

Im now ready to eat!!

1. When shopping for avocados, select fruit that is unblemished, unbruised, unscarred fruit with no wrinkles, without cracks or dark sunken spots. A ripe avocado will yield slightly to the touch when pressed, and this slight softness indicates it’s ready to eat. It’s often difficult to find a ripe avocado in the store, but it will ripen at home in a few days in a paper bag or on the kitchen counter. Plan in advance so you’ll have ripe avocados when you need
2. Don’t refrigerate avocados. They can turn to mush in as little as a day under refrigeration. Avocado flesh exposed to the air will darken very quickly. Some people think that leaving the pit in prevents discoloring, but the primary factor is keeping the flesh  away from air–so wrap a cut avocado in plastic, refrigerate, and use it as soon as possible. Peeled and sliced avocados should be sprinkled with lemon or lime juice to retard discoloration; the citric acid also brings out the flavor.
3. To peel, cut the avocado length wise around the pit and then rotate the two halves in opposite directions. Gently put the tip of a spoon under the pit; if it comes out easily, the avocado is ripe. You can scoop the flesh out of the shell with a spoon, but in many cases the avocado will peel like a banana–just turn it over on the cut side and pull off the skin with your fingers.

Beauty tips:

1. Rich in nutrients including vitamin E, fatty acids, and the youth mineral potassium, this highly therapeutic oil is said to have healing and regenerating properties. Anti-wrinkle, anti-bacterial, and anti-oxidant are some of its properties. Anti-oxidants have been shown to slow the aging process
2. Avocado oil is a nourishing agent for the skin and is reputed to be beneficial in moisturizing the upper layers of the skin, particularly for sensitive and sunburned skins. Studies have shown that treatment with avocado oil significantly increases the water-soluble collagen content in the dermis, which affects the age of the skin.
3. Avocado oil penetrates the skin more deeply than other oils allowing it to transport nutrients through the outer epidermis of the skin and into the dermis for increased effectiveness. Avocado oil is great for all skin types, and is especially kind to mature, sensitive or troubled skin.
4. Avocado oil is excellent for the hair and acts as a humectant, it moisturizes the hair.

Apricot:

Fresh Apricots in the tree

Apricots are those gorgeous orange colored fruits that look a lot like the peach’s first cousin. Stone fruit of the family Rosaceae that is cultivated throughout the temperate regions of the world. Originating in China, it made its way to Europe by way of Armenia where it received its scientific classification Prunus Armenaica.

Apricots are nearly round with a depression at the top where the stem attached. They have a vertical indentation that starts at the stem and goes down on one side. The skin is yellow-orange (when ripe) to pink-orange and feels soft and smooth. Apricots can be similar in appearance to plum, peaches and nectarines, but those fruits usually have a reddish coloring to their skins. Apricots can also be confused with persimmons, but persimmons have shinier skin.

Nutritional Value:

1. Energy – 153/36kJ/Kcal
2. Water – 87%
3. Fiber – 2.1g
4. Fat – 0g
5. Protein – 1.0g
6. Sugar – 8.0g
7. Vitamin A – 420ug
8. Vitamin C – 5mg
9. Vitamin B1 – 0.06mg
10. Vitamin  B2 – 0.05mg
11. Vitamin  B6 – 0.06mg
12. Vitamin E – 0.5mg

Storage tips:

• Stored refrigerated for one week.
• If you want to ripen immature apricots, keep them in a brown paper bag. Keep them at room temperature until they are slightly soft.
• Apricots have to be picked when ripe and need to be eaten immediately, you can’t store them fresh. Therefore a lot of jam is made out of apricots and are they dried or frozen often.

How to buy?

• Choose apricots that have a beautiful blush and are firm in texture.
• Always look for plump orange fruit that is firm when you slightly press with your thumb.
• Bruised apricots should be avoided.
• Apricots will not lose their nutrients during the cooking process, so if you cannot find fresh, feel free to use canned or dried apricots.

Cooking & Serving tips:

• To peel apricots easily, drop them into boiling water for a minute or two, then lift them out with a slotted spoon and plunge them into cold water
• Next time when you make whole grain pancakes add some chopped apricots to the batter.
• Give a Middle Eastern flavor to chicken or vegetable stews with the addition of dried, diced apricots.
• If your dried apricots have dried out too much, they may be softened in the microwave. Place the dried apricots in a single layer in a microwave-safe dish and sprinkle with a bit of water. Cover and microwave for one to two minutes,. They may also be steamed or soaked in liquid to soften them up.
• When chopping dried apricots in a food processor, sprinkle in a bit of the recipe flour to keep them from sticking to the blades. When chopping them by hand, oil the blade of the knife or kitchen shears or dip the dried apricots in flour
• Remember that cut apricots will darken with exposure to air (like apple).  Add them quickly after cutting to cooked dishes or dip them in an acidic solution (lemon and pineapple juice works well) if using apricots in fresh dishes.
  Complimentary spices include curry, ginger, nutmeg, cardamom, cinnamon, and star anise.
• For a real treat, try apricots in any recipe combined with pistachios or almonds.
• Can be substituted for plums and peaches in any dishes

Health tips:

Ripened Apricot

• For those with allergies, be aware that most commercially-dried apricots are treated with sulfur dioxide as a color preservative. You should be able to find dried apricots without sulfur (which also lends a bitter taste) in natural food markets, or dry your own in a dehydrator. Those dried without sulfur will usually be much darker in color.
• Raw pits of the bitter apricot (not sweet) do contain a small amount of cyanide. However, the accidental ingestion of a single pit or the splitting of a pit to expose it to the fruit flesh should not be a problem. Ingestion of large amounts can be harmful. Fifteen raw apricot pits of some bitter varieties can kill a child. Roasting of the seeds neutralizes the cyanide threat.

Beauty Tips:

• Apricot oil, extracted from the kernels of Apricot is colorless oil and has a nutty odour is used as skin softener and toner. It penetrates skin deeper without an oily film. This oil suits all skin types.
• Apricot oil is used in cosmetics, soaps, and skin products due to its softening properties.
• It mixes very well with Wheat gram oil and this oil mixture is used for treatment of rough skin and aging skin.
• This oil is also made use of as base oil as other kinds of oil are blended with it to prepare massage oils.
• In Chinese medicine, apricot oil is used for treatment of tumor.
• Mash the fresh fruit for a good facemask.
• Apricot scrub removes irrelevant cells of the skin and frees it from unwanted growth of hairs

“An apple a day keeps the doctor away”

APPLES - The native home of the apple is not definitely known, but the tree originated probably in the area between the Caspian and the Black seas. Charred remains of apples have been found in the prehistoric lake dwellings of Switzerland. Evidence shows that man has been enjoying apples for at least 750,000 years! Apples were a favorite fruit of the ancient Greeks and Romans.
Also grown in China, Chile, France, Italy, India, United States, Poland, Netherlands, New Zealand  Belgium , South Africa.

Scientific classification:
Apple trees belong to the family Rosaceae. They constitute the genus Malus.

Nutritional value:

One medium apple with skin contains 0.47 grams of protein and 4.4 grams of dietary fiber.

Minerals:

Potassium – 195 mg
Calcium – 11 mg
Phosphorus – 20 mg
Magnesium – 9 mg
Manganese – 0.064 mg
Iron – 0.22 mg
Sodium – 2 mg
Copper – 0.049 mg
Zinc – 0.07 mg
Also contains a trace amount of selenium.

Vitamins:

Vitamin A – 98 IU
Vitamin B1 (thiamine) – 0.031 mg
Vitamin B2 (riboflavin) – 0.047 mg
Niacin – 0.166 mg
Folate – 5 mcg
Pantothenic Acid – 0.111 mg
Vitamin B6 – 0.075 mg
Vitamin C – 8.4 mg
Vitamin E – 0.33 mg
Vitamin K – 4 mcg
Contains some other vitamins in small amounts.

Medicinal value:

• Apple Fruit is good for treatment of anaemia, dysentery, heart disease, headache, eye disorders, and kidney stones and promotes vigour and vitality. Research suggests that apples may reduce the risk of colon cancer, prostate cancer and lung cancer
• Apples possess phenolic compounds which may be cancer-protective and demonstrate antioxidant activity. The predominant phenolic phytochemicals in apples are  epicatechin, and procyanidin B2
• They may also help with heart disease, weight loss, and controlling cholesterol, as they do not have any cholesterol, have fiber, which reduces cholesterol by preventing reabsorption.
• Apple juice is good to overcome a liverish feeling, further, apples are unlikely to cause allergic reactions and are excellent means of providing essential fluids to the body.
• In specific

1. Green Apples – Good for strong bones and teeth, aids in vision, anti cancer properties.
2. Yellow Apples – Good for heart and eyes, immune system, reduce risk of some cancers.
3. Red Apples – Good for heart, Memory function, lower risk of some cancers and to  maintain urinary   tract health

• The seeds are mildly poisonous, containing a small amount of amygdalin, a cyanogenic glycoside, usually not enough to be dangerous to humans, but it can deter birds.

Tips and Tricks:

How to pick the perfect apple?

• An apple’s skin should be shiny, not dull. Dull appearing apples won’t be crisp and tasty.
• Apples should be firm and free of bruises and punctures.
• Never buy apples that have not been kept cold since they can be over-ripe in a few days.
• Apples should be hard. If you can dent an apple with your finger, DO NOT BUY IT.

How to store apples?

• To keep apples crisp, store apples refrigerated at about 32 degree  Fahrenheit.

Cooking tips:

• Prepare apple dishes just before serving to minimize browning. Protect cut apples from browning by dipping them into a solution of one part citrus juice and three parts water.

Health tips:

• Eating 2 apples a day will reduce your cholesterol level up to 10 %.
• Drinking apple juice, 3 times a day, is said to prevent virus from settling in the body.
• Another benefit of apple is for those who have problem with their stomach. If you have problem with indigestion, eat apples before meals.
• Grated apple, when mixed with live yogurt may be helpful in cases of diarrhea.

Beauty tips:

• Apple which is made into paste is used as a face mask which helps to make your skin smooth and also helps to prevent pimples by which you look attractive.
• Make a paste of the apples and the honey and apply this paste on your face for 30 minutes. Wash it off after 20 minutes with water. Now you will have a fresh look for the party you have been planning for so long or for the outing that you have been dreading looking horrible at. So go ahead and make your own homemade apple and honey mask and get rid of that oily skin.
• It is widely known that apple cider vinegar can be used as a rinse for your hair after shampooing to add healthy body and shine. Recycle an old shampoo bottle and fill it with 1/2 a table spoon of apple cider vinegar and a cup of cold water. Pour through your hair after shampooing several times a week.
• Are your hands and feet feeling tired and swollen after a long day? Treat yourself to a personal spa massage by rubbing apple cider vinegar onto them.
• Apples, as eaten in the fresh state, are a healthy refreshing, crunchy snack. They quench your thirst and their acid content makes them a natural mouth freshener. To bite into a fresh picked apple is a memorable experience. The juice is honey sweet and spicy tart at the same time and the flesh is fragrant and crisp.