Is eating the inside of an orange peel good for you?

I know this may be weird but I actually love the white skin on the inside of an orange. I scape the white skin on the inside and leave the outside skin alone. Is there any health benefits from eating it and what are they?

Yes it's called the pith. It has some anti-cancer properties and antioxidants actually, so it is very good for you. In fact, the white pith contains the highest amount of bioflavonoids (an antioxidant), and vitamin C of the whole orange. Also there's some great fiber in it.
Source(s):
http://www.juicing-for-health.com/orange

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改善肌肤的几种食物

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藥瓶中的乾燥劑

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> 和信藥劑科組長姜紹青答覆、黃筱珮採訪
> 問：網路上有一則消息說：根據美國國家藥典（USP）規定，藥品一旦開罐，罐內所附的棉花和乾燥劑，就必須立刻丟棄，否則它們會因吸附水氣，成為藥罐內的一項污染源！我從未聽聞這項「常識」，還以為乾燥劑可以繼續保持藥品乾燥，請問這個說法是正確的嗎？
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> 答：是的，藥罐內的棉花和乾燥劑，在開罐後就必須立刻丟棄! 否則可能吸附水氣，讓水氣留在藥罐內，反而易使藥品潮濕變質，而國人對這個常識相當缺乏。
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> 藥罐未開封前，放置棉花的用意有二，一是避免運送過程的碰撞，讓藥品粉化，二是阻止水氣進入；乾燥劑則是防止若有少量水氣進入藥罐時，可將其吸附。但藥罐一旦開封，這兩個「幫手」反而會變成吸附水氣的「兇手」，! 最好把它們丟掉，別繼續放在藥罐裡。
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> 藥品怕光照、潮濕、高溫，一旦開封後，最好能夠放在乾燥箱內，是最理想的保存方式。最忌諱放在浴室、廚房等地方，這些潮濕的場所容易使藥品壞得快。有些民眾喜歡把藥品冰在冰箱內，不過，除非是強調需要冷藏的特殊藥品，一般藥品並不建議放冰箱；因一旦拿出來服用，忘了放回去，更容易潮濕。
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> 還要提醒的是，藥品開封後最好盡速服用，不要長期存放。要注意的是，藥罐上標示的保存期限是「未開封」狀態下的期限，一旦開封後，保存期限就會! 縮短；因此，吃不完的藥別因為怕浪費而留下來，因為吃了變質藥品不但不會治病，還可能傷身。
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> 常識 !
> 你注意到了嗎？
> 根據美國國家藥典（ USP! ）規定，藥品一旦開罐，罐內所附的棉花和乾燥劑，就必須立刻丟棄否則它們會因吸附水氣，成為藥罐內的一項汙染源！

揭开维生素的真相

杞子

新鮮杞子及乾杞子有什麼不同？杞子中的活性多聚醣是熱敏性分子，乾杞子在曝曬下，當中的活性多聚醣會被氧化及破壞，所以乾杞子中活性多聚醣營養成份較低，但其他的營養素如維他命及礦物質仍能保存。同時，由於乾杞子經過脫水的過程後，由於它的成分被濃縮，所以只須進食很少的份量，已經可以吸收足夠營養，營養價值要比新鮮杞子高很多。加上乾杞子曬乾了水份，有助減少細菌滋生，更加方便保存。

即食或煮熱後的杞子營養有別嗎？
維他命及礦物質經過高溫烹調太久會被破壞，因此，用作熱食（如加入湯水/飯）會令當中的營養成份流失，破壞杞子的營養價值。所以，即食的乾杞子能保存杞子中較多的營養素，有益健康；若是用作熱食時亦應在最尾的時間才加入杞子以保存當中的營養

眾所周知，杞子有明目的功效，除此以外，杞子亦有多種其他不同功效。

改進視力
從中國古老時期，杞子便被發現有助改善視力。主要原因是當中含有黃體素及玉米黃質。這兩種物質有助減少眼睛適應黑暗的時間，改進眼睛在暗淡的光線下的視力。當中的抗氧化物胡蘿蔔素亦能有助保護眼睛肌肉及避免視網膜損傷。
有助延長壽命
人身體內不斷地受到自由基的攻擊。杞子有“長壽果子”的稱號，這是因為杞子中的抗氧劑有助對抗自由基，減少自由基對身體器官的破壞，預防衰老。
防止高血壓
有研究發現，杞子中的多聚糖能有助防止血壓增加。

BENEFITS OF EATING SPROUTS

Learn how the Benefits of Eating Sprouts are Infinitely Healthful!
You already know that there are tremendous health benefits of eating raw, fresh vegetables and organic foods on a regular basis. Eating natural, whole grains and eating a variety of fresh fruits and vegetables every day can help you look and feel great, but there are some specific foods you can add to your diet to increase the health quotient of every meal.

Alfalfa sprouts are one of these ‘superfoods.’ Sprouts are a ‘live food’, that contain several essential nutrients and minerals that you won’t get from processed foods and even some fresh vegetables. Sprouts contain several compounds that improve digestion and are rich in antioxidants. Here are some key benefits of eating sprouts:

BENEFIT OF EATING SPROUTS #1:
Sprouts contain oxygen. Because sprouts are a ‘living’ food, they contain hundreds of molecules of oxygen, which is essential for healthy cells. Oxygen-rich foods can ward off viruses and even kill off bacteria. You need a fair amount of oxygen-rich foods in your diet to enjoy the benefits, and sprouts can help you achieve your nutrition balance for the day!


BENEFIT OF EATING SPROUTS #2:
Sprouts have an alkalizing affect on the body. Your body needs to be alkaline in order to be healthy, and there are several foods and toxins that can offset this balance. Sprouts are very alkaline, so you’ll be helping your body achieve balance with ease.


BENEFIT OF EATING SPROUTS #3:
Sprouts contain healthy fats. Sprouts contain EFAs, the essential fatty acids your body needs to perform basic body functions. You need a certain level of fat in your diet in order to ward off infections and strengthen your immune system. Sprouts are rich in EFAs, so they can support a healthy diet and keep your metabolism functioning at its optimal level.


BENEFIT OF EATING SPROUTS #4:
Sprouts are natural sources of fiber. Fiber helps keep your digestive system healthy, and helps you feel fuller between meals. Eating more fiber can support your healthy diet and reduce the risk of constipation. Loading up your sandwich or a meal with sprouts can give your daily fiber counts a boost, and help you digest your meal easily.


BENEFIT OF EATING SPROUTS #5:
Sprouts can give you a dose of vitamins B and C. Sprouts contain a number of vitamins and minerals, and the quantities are even greater when you soak the seeds overnight. Soaking the seeds overnight increases the levels of vitamin B, so you will always be doing your body a favor by doing this.


BENEFIT OF EATING SPROUTS #6:
Eating sprouts increases your protein count. Sprouts contain a significant amount of vegetable proteins, and can support your healthy diet. They can even be a healthy alternative to meat, so if you’re vegetarian, sprouts should be a part of your daily or weekly diet!


BENEFIT OF EATING SPROUTS #7:
Sprouts are very low in calories. If you’re watching your weight and cutting back on calories, sprouts will support your lifestyle. Sprouts contain only 9 calories per ounce, and these are a combination of healthy carbs, protein, and healthy fats. You can load up your pocket pita, sandwich and salads with generous amounts of sprouts to enjoy all of the benefits of this amazing vegetable – and do it guilt-free!

10 'riskiest' foods

Lettuce and eggs top risky food list
Nutrition advocacy group lists 10 items that have been responsible for thousands of illnesses.

Leafy greens were rated the riskiest food by the Center for Science in the Public Interest.

NEW YORK (CNNMoney.com) -- Leafy greens -- including lettuce and spinach -- top the list of the 10 riskiest foods, according to a study from a nutrition advocacy group released Tuesday.

The Center for Science in the Public Interest listed the following foods, in descending order, as the most risky in terms of outbreaks: leafy greens, eggs, tuna, oysters, potatoes, cheese, ice cream, tomatoes, sprouts and berries.

The scientists rated these foods, all of them regulated by the Food and Drug Administration, by the number of outbreaks associated with them since 1990, and also provided the number of recorded illnesses.

The severity of the illnesses ranged from minor stomach aches to death, the center said. With leafy greens such as lettuce, the top cause of illness were pathogens like E. coli, Norovirus and Salmonella in foods that were not properly washed.

Over the past 20 years, leafy greens caused 363 outbreaks, resulting in 13,568 reported illnesses, the center said. That's compared to berries, No. 10 on the list, which were associated with 25 outbreaks totaling 3,397 reported illnesses.

"Leafy greens are a healthy home run, but unfortunately they're associated with food-borne illness," said Sarah Klein, a staff lawyer with the center who helped prepared the study.

In all, the Top 10 resulted in more than 1,500 outbreaks, totaling nearly 50,000 reported illnesses, according to the center, which added that most food-related illnesses don't get treated or reported, so the real total is likely much larger.

"Millions of consumers are being made ill, hundreds of thousands hospitalized and thousands are dying each year from preventable foodborne illnesses," the study said. "Unfortunately, the FDA is saddled with outdated laws, and lacks the authority, tools and resources to fight unsafe food."

Food producers, including the Western Growers Association, released statements criticizing the report.

"Farmers are consumers, too," the association said, in a release from spokesman Paul Simonds. "They eat the fresh produce they grow as do the members of their families, and have invested millions of dollars enhancing food safety practices in the last few years. Scaring people away from eating some of the healthiest foods on the planet, like fresh produce, does not serve consumers."

Salmonella was also a chief culprit in egg, cheese and tomato-related illnesses, the study said, in cases when eggs are undercooked and when cheese is not processed properly.

Salmonella can be difficult to remove from raw tomatoes without cooking, according to the study.

The study also associated Salmonella and E. coli with potatoes. Klein said this generally happens when cold-prepared potato items, such as potato salad, are mixed with other contaminated ingredients.

Unrefrigerated fresh tuna deteriorates quickly, the study said, releasing harmful toxins, and canned tuna gets dragged into the picture because of mixed-in ingredients such as mayonnaise. Improperly washed oysters are at risk of Norovirus.

Rich Ruais, executive director of the Blue Water Fisherman Association and the American Blue Fin Tuna Association in Salem, N.H., disagreed with the study's "bad rap" on tuna.

"Tuna? I beg to differ," he said. "Tuna is one of the healthiest foods on the Earth. It's life sustaining; it's life prolonging."

Ruais said the tuna-based diet of Japanese citizens plays a big part in their high average longevity. He also said the FDA strictly mandates that tuna is gutted and stuffed with ice immediately after it's caught by commercial fisherman, and submerged in slush once it gets to shore, to prevent risk of pathogens.

More surprisingly, bacteria can also survive in ice cream, primarily from the Salmonella contamination of eggs, an important ingredient that is sometimes undercooked, the study said. Much of the study's blame goes to a 1994 outbreak that sickened thousands of ice cream lovers in 41 states.

The National Milk Producers Federation released a statement criticizing the report as "based on outdated information."

"Cheese and ice cream products are among the safest, most stringently regulated foods in this country," said the federation, in its release. "The cheese examples in this report mostly concern consumption of raw milk products, which neither [the] FDA nor the dairy industry recommends. The ice cream example is 15 years old and was an isolated incident."