PERFECT SHAPE

Number three - Brussels sprouts
The Brussels sprout is part of the cabbage family and it is cultivated for its small leafy green heads, much like miniature cabbages.

The name of the Brussels sprout comes from the capital of Belgium: Brussels, as it was first cultivated in this country. Today, this vegetable is cultivated mainly throughout Europe and the United States.

Brussels sprouts are the most hated vegetable in the UK (according to a survey conducted in the UK in 2002). The main reason for this dissatisfaction with Brussels sprouts is that, when overcooked, the vegetable releases sulphurous compounds that give it an unpleasant smell. Thus, Brussels sprout has become a symbol for all vegetables hated by children.

Brussels sprouts are a very good source of vitamin A, vitamin C and folic acid. Also, this vegetable contains high amounts of fiber, potassium and folacin. Brussels sprout is also high in protein, very uncommon for a green vegetable.

According to USDA National Nutrient Database for Standard Reference, 100 grams of raw Brussels sprout contains 43 kcal and 0.30 g of fat. The most important nutrients found in this amount of raw Brussels sprout are:

The phytochemicals in Brussels sprout, like beta Carotene, Lutein and Zeaxanthin help the natural defense system of the body.

Brussels sprouts are particularly good for pregnant women, due to its high amount of folic acid. This nutrient is a B-vitamin needed during the cellular division, as it is essential in DNA synthesis.

It is known that Brussels sprouts’ glucosinolates help prevent colon cancer. In a study, animals were given water supplemented with Brussels sprouts. As a result the development of pre-cancerous cells was reduced by 41-52% in the colon and 27-67% in the liver. Also, the pre-cancerous lesions in the liver were reduced by 85-91%.

There are many ways to cook Brussels sprouts, but it is best to quickly steam or boil it in order to preserve its nutritional value. The main problem when cooking Brussels sprouts is to avoid overcooking in order to prevent the release of bad smells (caused by sulphurous compounds) and loss of nutritious elements.

When cooking Brussels sprouts, there might be an unbalance caused by the fact that leaves cook faster than the core. Many believe that by cutting the base of the stem in a cross shape will result in a more even cooking. However, there are some people who think that this leaches the flavors and breaks the leaves and the Brussels sprouts.

Usually, this vegetable should not be cooked for more than 10 minutes, when steaming, braising or boiling.

Number four - Lima beans
Very popular in the United States, Lima beans are part of the fabaceae family. Their place of origin is uncertain, but it is believed that they came from the South American country of Peru (the capital of Peru is Lima, from witch this vegetable gets its name) or Guatemala.

The seeds of Lima beans usually have a green or cream color, with a sweet potato-like taste and a grainy, but creamy texture. Among the many varieties of Lima beans, the most common is the Fordhok, also known as butter-beans. Lima beans are very high in molybdenum, tryptophan, dietary fiber and manganese. Also, this vegetable is a good source of folate, potassium, and iron. As we can see in the following list, Lima beans contain a series of nutrients, very helpful to the body. For example, in 100 g of lima beans you can find the followings:

The source of the data is the USDA National Nutrient Database for Standard Reference.

Like any other beans, Lima beans are very rich in dietary fiber. Due to this nutrient, this vegetable lowers the cholesterol and prevents blood glucose (blood sugar) from rising to high. This is very useful for diabetics or people suffering of hypoglycemia.

The trace mineral, molybdenum, found in Lima beans is a component of the sulfite oxidase. This substance is an enzyme that detoxifies sulfites. Sulfites are preservatives used in salads that may cause rapid heartbeats, headaches or disorientation. People may have sensitivity to sulfites because of insufficient sulfite oxidase. 86.5% of the daily requirement of molybdenum can be provided by a cup of Lima beans.

According to the Archives of Internal Medicine, foods that are high in fiber, such as Lima beans can prevent heart disease. A study performed in America (for 19 years) concluded that eating 21 grams of fiber daily, lowers the risk of coronary heart disease by 12% and cardiovascular disease by 11% as compared to eating only 5 grams of fiber every day.

The folate in Lima beans also has cardiovascular benefits by reducing the levels of amino acid called homocysteine. High quantities of homocysteine in blood can cause heart attacks, strokes or peripheral vascular diseases. It is known that eating the total daily requirement of folate lowers the risk of heart attacks by 10%.

Besides fiber and folate, Lima beans have another nutrient that helps the heart: magnesium. This keeps the veins and arteries relaxed and smoothens the flow of blood through the body. Deficiency of magnesium is often associated with heart attacks. A cup of lima beans can offer 20.2% of the daily value of required magnesium.

Combined with whole grain, like brown rice or whole wheat pasta, Lima beans offer about the same quantity of protein as meat or other foods high in calories or fat that could increase your cholesterol level. In fact, a cup of Lima beans has 29.3% of the daily requirement of protein (14.7 grams).

Number five - Peas

Like Lima beans, peas are part of the fabaceae family. Peas come in many forms, each one having a delicious sweaty flavor, a smooth texture and lots of vitamins and minerals. The most common variety of Peas, are the Green Peas (also known as Garden Peas).

Peas have a very old and interesting history. It seems that Chinese were the first ones to taste this delicious vegetable in year 2000 BC. Through time, peas spread in Asia and Europe. Also, there are mentions of peas in the Bible and evidence that proves that this vegetable was worshipped in Egypt, Greece and Rome. The great producers of today’s peas are the United States, Great Britain, China, Hungary and India.

Peas are quite famous in the genetics community. In the year 1866, the monk and biologist Gregor Mendel published his ideas on heredity. By a selective cross-breeding on common pea plants, Mendel came to conclude his observations in two principles: the principle of segregation and the principle of independent assortment. These two principles of inheritance are today’s modern science of genetics.

Green peas are rich in vitamin C, vitamin K, magnese, dietary fiber, vitamin B1 and folate. Here is the nutritional profile of 100 grams of raw green peas provided by USDA National Nutrient Database for Standard Reference:

The high amount of vitamin K1 from green peas makes them very important for your bone health. This vitamin activates a protein called osteocalcin. Without this protein, the absorption of calcium in the bone would not be possible.

In addition to the upper mentioned effects of green peas on calcium absorption, this vegetable is rich in folic acid and vitamin B6 that work together to reduce the levels of homocysteine. Besides affecting the cardiovascular health, this amino acid can conduct to poor bones and osteoporosis by obstructing collagen cross-linking.

Green peas are an excellent way to increase your energy. The vitamins B1, B2, B3 and B6 from green peas are necessary for the metabolism of carbohydrates, proteins and lipids. The iron is necessary for blood cells. Deficiency of iron can result in anemia, fatigue or a week immune system.

Peas are at their best when eaten raw or barely steamed. The classic way to cook green peas is with lettuce leaves. You can also add some fresh peas in green salads. A delicious mixture is green peas with chicken, onions and almonds for an extraordinary chicken salad.

Popularity: 16% [?]

According to Dr. Everett Koop (former US Surgeon General) and to Health magazine, 10 of the most nutritious vegetables in the world are:

1. Broccoli
2. Spinach
3. Brussels sprouts
4. Lima beans
5. Peas
6. Asparagus
7. Artichokes
8. Cauliflower
9. Sweet potatoes
10. Carrots

Number one – Broccoli

Broccoli belongs to the cabbage family (Brassicaceae – to be more specific). The green flower heads and the stalk of the plant are both edible. Broccoli plants are closely related to cauliflowers, although the plants have extremely different colors.

Broccoli contains high quantities of vitamin C, soluble fibers and the compound glucoraphanin. Glucoraphanin in broccoli leads to anticancer compound sulforaphane. (for more information related to anticancer effect of broccoli, please visit http://www.the-perfectshape.com/2007/02/03/the-wonders-of-broccoli/)

Referring to the history of broccoli, the plant was first mentioned in France in 1560 (the name “broccoli” is Italian). 150 years later, in England, the plant was still unknown and was called “sprout colli-flower” or “Italian asparagus”.

During the centuries, broccoli has became a very popular vegetable. The plant is now mentioned in a lot of TV shows, cartoons. There even is a world contest for eating broccoli. The actual champion is Tom “Broccoli” Landers, who ate 1 pound of broccoli in 92 seconds. The secret, he says, is: “Just swallow, don’t bother to chew”.

Eating 100g of raw broccoli can give you (according to the USDA Nutrient database):

So, by eating 100 g of broccoli, your body gathers two times more vitamin C as compared to oranges. Also, broccoli has only 0.37 g of fat, while chicken breast and steak have 7 g and 18 g, respectively. Broccoli has almost half of the total quantity of calcium in milk (in 100 g of milk there are 113 mg of calcium, while broccoli has 47 mg).

Although it might seem a little strange, broccoli is not seen only as a very healthy and nutritious food. There are a lot of delicious cakes that are made of broccoli. Here an example for you:

BROCCOLI CAKE
500 g unsalted butter, softened

Preparation: the oven is first heated to 180ºC; butter a 25 cm loaf tin and line its base and sides with parchment paper; blanch the broccoli in boiling water for about 3 minutes, then drain well; beat the butter till it is very light and creamy, then beat in the sugar; add the eggs, one at a time, beating well after each addition; mix together the baking powder, turmeric, curry powder and salt, and fold into the mixture with the flour; mix well and spoon into the preferred thin; push the broccoli into the mixture; bake for 40 – 45 minutes or until a knife inserted in the centre comes out clean.

Number two – Spinach

Spinach belongs to the Amaranthaceae family, native to central and southwestern Asia. At the beginning, spinach was cultivated in Persia and in 647 arrived to China where it was called “the herb of Persia”.

In the past, spinach was considered to be one of the best sources of iron. In reality, 100 g of raw spinach has 2.7 mg of iron (about 22% of the daily recommended doze for adults), a very high concentration for a vegetable but not as high as people believed in the past.

Still, the quantity of iron made available by spinach for the human body depends on its absorption. Iron enters the body in two forms: heme and nonheme iron. All the iron in grains and vegetables and more than half of the iron in animal food sources is nonheme iron. Heme iron can be found only in meat and in smaller quantities.

Nonheme iron is absorbed much slower as compared to heme iron. Still, the abruption process is influenced by the presence of other elements, like: binders – fiber, enhancers – vitamin C, etc.

So, the good news is that consuming foods rich in vitamin C increases the absorption of iron. However, the bad news is that spinach contains high levels of oxalate, substance that binds with iron to form ferrous oxalate and remove iron from the body (consuming foods with high levels of oxalates will decrease substantially the quantity of iron absorbed by the human body).

A funny thing about spinach is that in 1870, Dr. E. von Wolf published an iron content in spinach that was ten times too high. The scientist misplaced a decimal point in his publication, transforming spinach in the most miraculous vegetable in the world. This lead to numerous stories, including the famous “Popey the sailor man”. Still, the truth was revealed in 1937 by a German chemist who corrected the mistake.

Besides iron, spinach is also a good source of calcium. Calcium absorption, as iron absorption, is influenced by oxalate. The body can only absorb about 5% of the total quantity of calcium in spinach.

Spinach also contains Vitamin A, Vitamin C, Vitamin E, antioxidants and folic acid. The most important nutrients in spinach (100 g), as mentioned in the USDA Nutrient Database, are presented below:

Caution: reheating spinach may cause the formation of poisonous compounds that are especially harmful to infants younger than six months.

The nutrients in spinach are very important for red blood cell formation, growth and cell division and protein metabolism. It also contains lutein, a very important antioxidant for eye, skin and cardiovascular health. Vitamin C and vitamin A plus the folic acid and fiber help the body fight cancer, especially colon, lung and breast cancer. Spinach also protects the body against heart diseases and against age related memory loss (flavonoids).

One of the best dishes, using spinach, is Spinach Souffle. Here’s how to prepare it:
1 egg

How to prepare: preheat oven to 175º C; whisk together egg, milk, cheese, garlic, salt and pepper; fold in spinach; bake in preheated oven for 20 minutes. (continued…)

Popularity: 7% [?]

“Restaurant Magazine” made a top of the 50 best restaurants in the world, using votes of writers and critics. The first 10 in the list in 2007 are:

1. El Bulli – Spain
2. The Fat Duck – UK
3. Pierre Gagnaire – France
4. The French Laundry – USA
5. Tetsuya’s – Australia
6. Bras – France
7. Mugaritz – Spain
8. Le Louis XV – Monaco
9. Per Se – USA
10. Arzak – Spain

El Bulli

El Bulli can be found on Carretera a Montjoi road, on the seaside of Mediterranean. The restaurant was voted the best in the world in 2002, 2006 and was awarded a considerable number of prizes over the years (especially for Ferran Adrià, El Bulli’s current chef). El Bulli’s history begins in 1961 with a licence for a minigolf installation. The business was named “El Bulli” after the breed of the French bulldogs the owners had. The restaurant is only opened for dinner between April and September, and has only 50 seats in the dining room. Therefore, securing a table at El Bulli is a very difficult, being booked out for a long time. The menu is modified every year.

At the beginning of the season, the menu is the same as the one in last September. This menu is changed step by step, by removing old dishes and putting new ones. The menu is completely different starting with May. In other days of the year, people at El Bulli are working in Barcelona, researching and trying to find new cooking techniques and recipes.
Here are some examples of original recipes that El Bulli served in 2006: frozen chocolate and hazelnut praline crumbs with passion fruit, sweet figs with light rose and white chocolate meringue powder, white sangría in suspension.

Prices:
- Wines: €15 - €3,500
- Tasting menu: €185

The Fat Duck

The Fat Duck restaurant can be found on High Street, Bray, Berkshire, England. It is opened from Tuesday to Sunday for lunch between 12pm and 2pm and for dinner between 7pm and 9:30pm.

Heston Blumenthal, the chef of The Fat Duck is famous for its original and innovative style of cuisine. His passion for chemistry and physics made him apply science in cuisine. His scientific approach on cooking allows his work to reach the molecular compounds of dishes, giving him a better understanding of taste and flavour. Heston Blumenthal was awarded in 2006, for his research and commitment to exploration of culinary science.

The Fat Duck has two menus: the tasting menu (recommended for those who came for the first time in the restaurant) and the à la carte menu. Unlike El Bulli, The Fat Duck’s tasting menu is not completely modified every year. It is more like a work in progress. The dishes are evolving in time as a new idea is applied, or a new concept is improved. For example, The Bacon and Egg Ice Cream from today, are very different from the ones that appeared in 2004. There are some modifications to the à la carte menu as well.

Here is a sample of what you can taste at The Fat Duck: Tasting menu: Nitro-Green tea and lime mousse, Oyster and passion fruit jelly, Lavender pommery grain mustard ice cream, Snail porridge, Hot and iced tea. A La Carte menu: Crab biscuit, Radish ravioli of oyster, Lasagne of langoustine, Pot roast loin of pork, Roast turbot, Chocolate fondant, Macerated strawberries, Mango and douglas fir puree.

For these, and more other dishes, The Fat Duck orders between 150 and 200 litres of liquid nitrogen every week.

Prices:
- Wines: £30 - £5,500

Pierre Gagnaire

Pierre Gagnaire is a famous French chef, owner of the restaurant named by himself located in Paris. He started his career at St. Etienne were he won 3 Michelin Stars. He had to close the restaurant due to financial problems, but a new start at Hotel Balzac in Paris made him the famous chef he is today. He is also owner of the restaurant Sketch in London, the restaurant Pirre at the Mandarin Oriental Hotel, Hong Kong and another restaurant in Tokyo.

Pierre Gagnaire is viewed as chef-artist, being a kind of poet and having a section entitled “Mon Universe” on his website. This may sound strange, but the French band Aston Villa set Gagnaire’s menu descriptions to music on their 2002 record “Slowfood”.

He often collaborates with the molecular gastronomist Hervé This in order to find new ways of cooking, new flavours and textures.

Prices:
- Wines: €55 - €8,500
- Lunch menu: €95
- Dégustation menu: €245

The French Laundry

The U.S. restaurant The French Laundry on Washington Street, Yountville is ranked fourth. Thomas Keller took over The French Restaurant in 1994. Since then his reputation as a perfectionist spread all around the world.

The restaurant’s name comes as far back as 1920, when it was actually a steam laundry. The outlet became a country inn that was later transformed into the greatest restaurant from America of today. The French Laundry serves dinner the whole week, but lunch is served only on Friday, Saturday and Sunday. There are two menus that change daily. The Chef’s Tasting Menu and the Vegetable Tasting Menu are both of 9 courses. Here are some dishes that you can enjoy at The French Laundry:The Chef’s Tasting Menu: Oysters and Pearls, Salad of “compressed” Kohlrabi, Maine lobster tail “cuite sous vide”, Medallion of Elysian Fields farm lamb, Fuji apple sorbet. Vegetable Tasting Menu: Sweet turnip cream, Olive oil-poached sunchokes, Hawaiian brown sugar icecream.

Prices:
- Wines: $35 - $7,900
- Chef’s Tasting Menu: $240
- Vegetable Tasting Menu: $240

Tetsuya’s

The best in Australia, Tetsuya’s restaurant offers a combination of classical skills influenced by Japanese cuisine. Tetsuya Wakuda, the chef of the restaurant, left Japan in 1982 and came to Sydney, were he immediately became successful. Tetsuya’s is located on Kent Street, Sydney. It is opened for dinner Tuesday to Saturday from 6.00pm and for lunch Saturday only from 12 noon.

Tetsuya’s serves a ten-course degustation menu, which costs $185. Here are some dishes that you can choose from: Pea Soup with Bitter Chocolate Sorbet, Smoked Ocean Trout & Avruga Caviar, Leek & Crab Custard, Grilled Wagyu Beef with Lime & Wasabi, Vanilla Bean Ice Cream with White Beans & Dates.

Prices:
- Wines: $45- $10,500
- Dégustation menu: $185

Bras

1. Location: Route de l’Aubrac, Laguiole, France
2. Chef: Michel Bras
3. Famous for: Gargouillou de Jeunes Légumes - a dish containing 30 or 40 vegetables, each cooked and seasoned individually to retain its flavour. This is considered to be the finest vegetable dish in the world.
4. Prices:
   - Wines: €35 - €3,500
   - Evasion & Terre menu: €104
   - Découverte & Nature menu: €167

Mugaritz

1. Location: Mugaritz, Gipuzkoa, Spain
2. Chef: Andoni Luis Aduriz
3. Famous for: Aduriz has worked with Adrià at el Bulli in the past. Also, he worked at the University of Granada, in the liver transplant unit. There he understood better the DNA of duck livers. Therefore, he learned to select only the finest lobes (even if this means using only about 30% of an expensive duck liver) and to cook them using a special recipe (searing, roasting, smoking and resting the liver)
4. Prices:
   - Wines: €18.20 - €4,985
   - 8-course menu: €85
   - 11-course menu: €112

Le Louis XV

1. Location: Hôtel de Paris, Place du Casino, Monaco
2. Chefs: Alain Ducasse and Franck Cerruti
3. Famous for: The natural, simple and seasonal cuisine and the extravagant, magnificent interior decorations
4. Prices:
   - Wines: €50 - €11,560
   - Two-course menu “Club Déjeuner de Saison”: €125
   - Four-course “Pour les Gourmets” tasting menu: €225

Per Se

1. Location: Columbus Circle (at 60th Street, New York, U.S.A.
2. Chefs: Thomas Keller and Jonathan Benno
3. Famous for: Design of The French Laundry and its classic dishes
4. Prices:
   - Wines: $50 - $18,000
   - Menus: $250

Arzak

1. Location: Avda. Alcade Jose, San Sebastian, Spain
2. Chefs: Juan Mari Arzak and Elena Arzak Espina
3. Famous for: Its avant-garde approach on cuisine, its research kitchens and experimental bent
4. Prices:
   - Wines: €40 - €2,500
   - Set menu: €130
   - 3-courses à la carte menu: from €110

Popularity: 34% [?]

An aphrodisiac is a substance mainly used to increase sexual desire. The word “aphrodisiac” comes from Aphrodite, the ancient Greek goddess.

From ancient times, a lot of foods were believed to increase sexual desire. In ancient Greek, a lot of people believed that aphrodisiacs can improve the pleasure and performance of the sexual act.

The father of medicine, Hippocrates, recommended lentils to keep man virile into old age. Even Aristotle, the famous Greek philosopher recommended lentils cooked with saffron for sexual related problems. Another important historical figure, Alexander the Great, was advised by Aristotle not to allow his soldiers to drink mint tea during campaigns, mainly because the philosopher believed it to be an aphrodisiac. Even the national dish of Greece, fassolatha, a dens bean soup, is considered to influence the libido. Also, some believe that eating fassolatha can ensure the birth of sons.

However, it is difficult to prove or disprove that aphrodisiacs help libido. The effects of aphrodisiacs are so diverse and vague that they can not be proven scientifically. Some believe that aphrodisiacs have only a psychological effect.

In the vast range of aphrodisiacs, the following 10 seem to be the most representative:

1. Ginseng

A study carried out in 2002 by the Southern Illinois University School of Medicine (published in the annals of the New York Academy of Sciences) found that in laboratory animals, both Asian and American forms of ginseng enhance libido and copulatory performance. These effects of ginseng may not be due to changes in hormone secretion, but to direct effects of ginseng, or its ginsenoside components, on the central nervous system and gonadal tissues. In males, ginsenosides can facilitate penile erection.

It is believed that ginsenosides from the roots of both Asian and American ginseng increases the energy, vitality, sexual enjoyment, and mental clarity. Researchers at the Cognitive Drug Research Ltd., Beech Hill, Reading, in the United Kingdom tested ginseng combination on volunteers between 40 and 65 years old. As a result, the memory and other cognitive functions improved substantially.

A team from the University of Ulsan and the Korea Ginseng and Tobacco Research Institute in Seoul, tested the effects of Korean red ginseng on men with erectile dysfunction. The men were either taking 900 mg of ginseng or under the placebo effect. The study revealed that ginseng increases the erectile function, sexual desire and satisfaction. However, researchers did not examine how ginseng improves these aspects, leaving room for speculations.

2. Oysters

It is said that Casanova would eat as much as 50 oysters a day. Also, the Romans of the second century A.D. believed oysters to be aphrodisiacs mainly because they resemble the female genitals.

However, a recent study carried out in America and Italy shows that foods like oysters, clams and mussels contain the rare amino acids D-aspartic acid and NMDA (N-methyl-D-aspartate). Experiments made by doctor D’Aniello had shown that these elements help in the production of the sex hormones testosterone and progesterone.

3. Chocolate

The Aztec’s thought that chocolate was an aphrodisiac because it invigorated men and made women less inhibited. Thus, when it was introduced in Europe, chocolate was associated with love and passion.

It seems that there was a truth in all this, as investigations in this matter revealed that chocolate consumption affects human behavior. Chocolate contains two elements found in the human brain: Phenylethylamin and Seratonin. Both are released by the brain when we are experiencing feelings of happiness and when we are in love.

Recent studies suggest that women are more influenced by these compounds than men, so chocolate would be a perfect gift in order to stimulate the female partner.

4. Spanish Fly

The Spanish Fly is actually a beetle found in Mediterranean countries and in some regions of Russia. When this insect feels threatened it releases a caustic substance that irritates the skin and causes blisters. This substance is called cantharidin and it is said to be an aphrodisiac. The most common way to obtain it is by drying the beetles and crushing them into a powder.

However, this Spanish Fly powder could be very dangerous. It is recommended to consult a doctor before taking it. The cantharidin irritates the urogenital and causes itching and swelling of the genitals. The cantharidin is also very toxic and can lead to gastrointestinal disturbances, convulsions and even death. If you are a fan of extreme death-defying sports, the Spanish Fly is for you.

5. Maca

Maca root grows in the wilds of Peruvian Andes, in extreme weather conditions. No other food plant can grow at this altitude and at this low oxygen level. Locals include Maca in their diets, some of them growing it in the traditional way.

Maca contains many trace minerals, vitamins, amino acids and carbohydrates. Maca is used as an aphrodisiac for both men and women. This herb increases energy, vitality and stamina. It helps men in particular by increasing seminal fluid volume and sperm number, at the same time being useful for impotence and erectile dysfunction. For women, Maca helps with menstrual irregularities and hormone imbalances.

6. Muira Puama

Muira Puama is a small tree from the Amazon rainforest. Its bark and root are used around the world to treat paralysis, dyspepsia, rheumatism, sexual impotency, grippe and menstrual disturbances. Muira Puama is listed in the Brazilian Pharmacopoeia and the British Herbal Pharmacopoeia. The root and bark is rich in fatty acids and fatty acid esters, oils and alkaloids.

The aphrodisiac effects of Muira Puama have been tested by a French study indicating that this tree could “enhance libido [85% of test group], increase the frequency of intercourse [100%] and improve the ability to maintain an erection [90%].” In other research projects, scientists have discovered that Muira Puama can have antistress, antifatigue, adaptogenic and positive effect on the central nervous system.

A U.S. patent on muira pauma, cited that it can “reduce body fat percentage, increase lean muscle mass and lower cholesterol” in humans and animals. Recently has been discovered that Muira Pauma has a benefic effect on memory and nervous disorders. In 2003 an experiment was conducted on mice, proving that it can help memory retrieval in both young and old mice. Some researchers even concluded that it can be benefic for Alzheimer patients. No toxic effects were reported for Muira Pauma.

Muira Pauma is used in Brasil as an appetite stimulant, in Germany for menstrual disturbances, in Europe as a tonic, for impotence, infertility and menstrual disturbances and in the United States for impotence and menstrual problems.

7. Tribulus

Tribulus is a plant found in many warm regions. Tribulus Terrestris, also known as the Puncture Vine, is the most widely spread type of this plant. Tribulus has been used in the popular medicine of Turkey, Europe, China and India for blood pressure, headache and sexual dysfunction.

The aphrodisiac effect of this plant has been tested on rodents. It was concluded that tribulus terrestris works by relaxing muscles and increasing the blood flow in the corpus cavernosa of the penis. Also, Tribulus may influence testosterone release.

There were no reported side effects of tribulus terrestris on humans. However the long-term use of more than 500 mg could result in more energy, feeling warmer, slightly faster heart beat, restlessness.

8. Yohimbee

Yohimbe is a tree native from South Africa, known for its inner bark used as a powerful aphrodisiac. Research shows that yohimbe increases blood flow in the extremities, thus helping people with problems like impotence and increasing libido for men and women.

The alkaloid yohimbine is the most active element of yohimbe. However, yohimbine is less than 10% of yohimbe. Also, yohimbine is a drug approved by the FDA for treating erectile dysfunctions, and it is not the same as the yohimbe bark powder or yohimbe extracts. Depending on your preferences, you can choose either yohimbine or yohimbe supplements.

After taking 42 mg of yohimbe daily, of 182 men with erectile dysfunction, 34% reported full recovery of sexual function, and 24% reported partial recovery. In another study at Stanford University on yohimbe, 46% of 48 men with impotence reported improvement and 90% of them experienced increasing sexual desire in less than one hour. Also, in 1977, a German trial evaluated that consumption of 30 mg of yohimbine a day for eight weeks improves sexual desire, sexual satisfaction, frequency of sexual contacts, and quality of erection on men. Also, it was found that, while the placebo’s effectiveness is of 45%, the yohimbine’s is of 71%.

However, yohimbe has very powerful side effects and it is recommended that its use should be supervised by a professional healthcare. A dose of over 40 mg could cause changes in heart rhythm, difficulties in breathing, potentially dangerous drops in blood pressure, temporary muscle paralysis in the legs and feet. A dose of less than 20 mg can cause abdominal pain, dizziness, elevated heart rate, general weakness, nausea, sweating, vomiting. Also, yohimbe should not be combined with foods containing tyramine like red wine, cheese or liver. Yohimbe and yohimbine should not be taken by pregnant women either.

9. Asparagus

Asparagus is very popular in the UK as a vegetable rich in vitamins and minerals. First of all, asparagus is an excellent source of folacin, potassium, fibre, thiamin, vitamin B6, vitamin A, C and E.

However, asparagus is also well known as an aphrodisiac. The herbalist of the 17th century, Nicholas Culpepper wrote that asparagus “stirs up lust in man and woman”. The shape of asparagus inspired Europeans that saw asparagus as an aphrodisiac… and they were right. The vitamin E from this plant is considered to help production of sex hormones.

10. Red Wine

Drinking wine relaxes the body and stimulates the senses. This can make the romantic interlude more erotic. In the 17th century an aphrodisiac that enhanced sexual powers was made by adding cinnamon, ginger, nutmeg, rosemary and thyme in wine.

However, too much alcohol will throw away the romance, making you too dizzy to seduce your lover.

Popularity: 3% [?]

Broccoli is closely related to cauliflower, both been members of the cabbage family. The plant was cultivated at first in Italy and was named “broccolo”, which in Italian means “cabbage sprout”.

A member of brassica family, broccoli contains a lot of healthy nutrients needed by the human body, like: antioxidant vitamins beta-carotene, vitamin C, vitamin E, iron and potassium. Besides the upper mentioned nutrients, broccoli is considered to be one of the best sources of glucosinolates, which is proven to reduce cancer, especially lung and colon cancer. Also, it seems like in 100g of broccoli there are less than 35 calories.

Like other cruciferous vegetables, broccoli contains the phytonutrients indoles and sulforaphane, which have anti-cancer effects. Specialists found that sulforaphane boosts the body’s detoxification enzymes, potentially by altering gene expression, thus helping to clear potentially carcinogenic substances more quickly.

In the past, researchers believed that many phytonutrients work as antioxidants to disarm free radicals before they can damage DNA, cell membranes and fat-containing molecules such as cholesterol. Now, new research demonstrated that phytonutrients in broccoli have a much larger importance. These compounds actually signal our genes to increase production of enzymes involved in detoxification, the cleansing process through which our bodies eliminate compounds that can damage the human body.

A very important study on Chinese women in Singapore, a city in which the air pollution level is very high (causing a lot of damage to resident’s lungs), found that in non-smokers, eating cruciferous vegetables lowered the risk of lung cancer by 30%. Also, in smokers, regular cruciferous vegetables consumption reduced lung cancer risk with 69%.

So, eating broccoli sprouts in your sandwich or in your salad can offer huge health benefits that medicine can not offer. Broccoli sprouts are mainly recommended because they are 10 – 100 times more effective than mature broccoli, when referring to the capacity to boost enzymes that detoxify potential carcinogens.

Special research conducted at Harvard and Ohio State universities proved that drinking fluids, especially water and eating broccoli and cabbage can reduce bladder cancer.

Note: smoking can increase risk of bladder cancer by four times!!! It seems like men who eat often broccoli or cabbage have 44% lower incidence of bladder cancer as compared to men who do not eat these vegetables. Also, men drinking a lot of fluids have a 51% lower incidence of developing bladder cancer.

Steven Clinton, a co-author of the upper mentioned research projects and the leader of the Cancer Prevention and Control Program at Ohio State’s Comprehensive Cancer Center-Arthur G. James Cancer Hospital and Richard J. Solove Research Institute, stated that the key to reduce the risk of bladder cancer is: “Don’t smoke, drink fluids, and eat cruciferous vegetables, especially broccoli and cabbage.” Clinton mentioned that the findings of the research were very important: “This gives us a wonderful foundation for future research. Now, we can try to identify the specific agents that are involved in protection from bladder cancer. Perhaps we can purify these agents and use them in chemoprevention studies; perhaps we can grow cruciferous vegetables under different conditions to enhance the amount of these potentially beneficial substances and improve the nutritional value of these foods or make extracts or powders that can be used by those who are at particularly high risk of bladder cancer”.

“Researchers have hypothesized a link between smoking and bladder cancer for a long time, said Clinton, “but this is the largest prospective study to assess the influence of smoking, and it showed a clear and strong three- to four-fold increase in risk in smokers compared to nonsmokers.”

Bladder cancer is the fourth leading cancer to occur in men, and the ninth leading cause of cancer mortality in men. It is the eighth leading cancer in women.

Incredible Broccoli Pie

Spray a 23 cm (9-inch) pie plate with cooking spray. Set aside. Spray a non-stick skillet with cooking spray. Heat over medium heat. Sauté green onions and garlic for 5 minutes or until transparent. Stir in broccoli. Layer broccoli mixture and cottage cheese in pie plate. Set aside. Whisk eggs with milk and baking mix; season with salt and pepper. Pour over cottage cheese mixture in pie plate. Sprinkle top with goat cheese and parmesan cheese. Bake in a 180°C (350°F) oven for 25 minutes or until a knife inserted near the centre comes out clean.

Makes: 4 servings / Preparation: 10 minutes / Cooking: 5 minutes / Baking: 25 minutes.

Nutrients per serving:

• Calories: 240
• Protein: 19 g
• Carbohydrate: 16 g
• Fat: 11 g

Popularity: 3% [?]