Infused Water

Infused water

You need:

• One Litre or four glasses of Pure water ( Mineral, R/O or Filtered )
• Lemon Slices ( 1 Lemon)
• Muddled or crushed lemon leaves (optional, this is for flavor)
• Cubed fruits of your choice
• Sliced cucumber
• Grated Ginger
• 1 tsp lemon or orange zest or rind (grated)
• Mint leaves (10 -12)

In a glass jar put all the ingredients and leave it at least an hour before consuming. Those who don’t like drinking water may find it more beneficial. Sip this throughout the day.

Along with providing benefits of fruits, ginger helps in detoxification. Ginger and zest of lemon/ orange also have numerous benefits.

Home made Apple Pectin

Home made Apple Pectin

Chop apples in halves or quarters, fill a large pot, and then add just enough water to almost cover the apple chunks. Cover the pot and place it on low heat for a long time, until the apples are fully cooked. Remember you will have the seeds and skin in the pot without which pectin cannot be obtained. Stir the apples every now and then while they are cooking. What you get is a slimy soupy apple sauce.

Strain this "sauce" by placing a muslin or cheese cloth in a strainer or colander.Let it drip at its own time. Pressing out the juice may make it cloudy. What you get is a clear, thick liquid that's a little bit slimy to the touch. This is liquid apple pectin. 

Consumption of pectin may reduce blood cholesterol levels

Consumption of pectin may reduce blood cholesterol levels :

Pectin is a natural part of the human diet with no contribution to nutrition as such. Assuming our consumption of fruits and vegetables is 500 grams per day, the daily intake of pectin can be estimated to be around 5.  In human digestion, pectin binds to cholesterol in the gastrointestinal tract and slows glucose absorption by trapping carbohydrates. Pectin is a soluble dietary fiber.

Consumption of pectin has been shown to reduce blood cholesterol levels. The mechanism appears to be an increase of viscosity in the intestinal tract, leading to a reduced absorption of cholesterol from bile or food.^[3] In the large intestine and colon, microorganisms degrade pectin and liberate short-chain fatty acids that have positive influence on health (prebiotic effect).^{[citation needed]}

Apples, guavas, quince, plums, gooseberries, oranges and other citrus fruits, contain large amounts of pectin, while soft fruits like cherries, grapes and strawberries contain small amounts of pectin.

Typical levels of pectin in plants are (fresh weight):

·         apples, 1–1.5%

·         apricot, 1%

·         cherries, 0.4%

·         oranges, 0.5–3.5%

·         carrots approx. 1.4%

·         citrus peels, 30%

The main raw-materials for pectin production are dried citrus peel or apple pomace, both by-products of juice production. Pomace from sugar-beet is also used to a small extent.

https://en.wikipedia.org/wiki/Pectin

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