Some Foods Lowering Sex Drive

You must have often heard about aphrodisiac foods that can arouse sexual desire. But, did you know that there are foods that can actually reduce or even eliminate your sex drive?

If you do not want to decrease your sexual desire, should mengomsumsi foods below do not overdo. The Star says there are eight foods that can lower your sexual desire.

* Licorice
Licorice is a plant that is often used as an ingredient for candy or other sweets. Black cough medicine also use this material as a sweetener. Licorice contains phytoestrogens, which can lower testosterone levels. This hormone is not only found in men but also women that trigger sexual desire.

* Soybean
Soy is very good for your health. However, if consumed too much, it has the same effect as licorice, which can lower testosterone levels.

* Cilantro / coriander leaves
Cilantro can also reduce testosterone levels. The leaves are widely used in cooking Mexico and Vietnam.

* Mint leaves
Often used as an ingredient for sweets or drinks that can eliminate bad breath. Do not eat too much candy mint, because mint can also lower testosterone levels and negatively affect your sexual desire.

* Drink tonic
The main ingredient is quinine tonic drinks, which also lowers testosterone levels.

* Corn flakes
Why was John Harvey Kellogg made ​​cornflake currently quite popular? He is a doctor at a sanatorium, a place to care for patients with chronic lung disease. Kellogg created cornflakes to reduce the patient's sexual desire.

* Sweet and fatty foods
Too much sweet and fatty foods can close the arterial wall. This blocks the blood flow to the genital area, thereby reducing sexual desire.

* Alcohol
Alcoholic beverages are consumed in excess can also reduce sexual desire. After drinking alcohol, people tend to depression and headaches.

If you still want to have a high sex drive, consume healthy food and a healthy lifestyle, and do not forget to exercise.

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Lemons

Citrus is one of most important horticultural industries in NSW with a production area of around 13,000 hectares. The Australian citrus industry is the largest fresh fruit exporter in Australia worth in excess of A$200 million annually. NSW produces around 250,000 tonnes of citrus annually representing 40% of Australian production and 36% of citrus exports. The largest and most important production areas in NSW are in the Riverina and Murray Valley regions, with smaller plantings located around Bourke, Narromine and the Central and North coast regions of NSW.

The main citrus fruits grown in NSW are navel and Valencia oranges, mandarins, lemons, limes and grapefruit.NSW Department of Primary Industries (DPI) has the largest citrus research and extension team in Australia and plays a leading role in supporting the NSW and Australian citrus industry with its substantial research, extension and information capacity.

Lemon and lime juice, both from the fresh fruit and from juice concentrates, provide more citric acid per liter than ready-to-consume grapefruit juice, ready-to-consume orange juice, and orange juice squeezed from the fruit. Ready-to-consume lemonade formulations and those requiring mixing with water contain ≤6 times the citric acid, on an ounce-for-ounce basis, of lemon and lime juice.

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Healthy fats in Acai

Common name - Acai berry, palm berry, acai palm, jussara, cabbage palm are some of the common names in which Acai is known by.

Origin - They are known to originate from Amazon rainforest in Brazil.

Scientific Name - Euterpe oleracea

Appearance - Acai is a small, round, blackish purple fruit, looks alike in appearance but smaller than a grape with lesser pulp and a single big seed at the center.

Nutrients in Acai

Acai has an amazing antioxidant quality. It is very rich in antioxidants such as Vitamin C and polyphenols. Acai also haves an ample amount of iron, calcium and vitamin A with amino acid.

Fatty acid helps in the movement and absorption of fat-soluble vitamins like A, D, E and K. Acai has high caloric values and fats when compared with other berries and fruits.

Note: The content given in the table is fixed according to our calculation; hence it may not be accurate.

Healthy fats in Acai

Acai berry is very rich in healthy Omega fats. Nearly 50% of the Acai berry is fat - with 74% of the fat coming from healthy unsaturated fats such as

• Omega 3
• Omega 6
• Omega 9

19 different amino acids have been identified in Acai. Since amino acids are the basic building blocks of protein, over 8 grams of protein is there in every 100 gram of Acai. Acai berry is an excellent source of Plant Sterols. Three plant sterols (or photosterols) present in acai are

• B-sitosterol
• Campesterol
• Sigmasterol

Photosterols have numerous health benefits for maintaining healthy heart and digestive function. Acai contain as much Vitamin C as blueberries and has over 1000 IU of Vitamin A in every 100 grams.

In addition, potassium, calcium, magnesium, copper and zinc are all found in Acai. Acai has a strong fiber profile. Around 14 grams of fiber is present in every 100 grams of freeze dried Acai powder.

Acai health benefits

1. High level antioxidants in acai promotes overall body health and fight free radicals.
2. It boosts up energy levels.
3. It helps to add luster to skin and nails.
4. It strengthens our IMMUNE SYSTEM and provides greater energy and stamina.
5. It Provides better sleep and anti-allergenic support.
6. It also improves digestion and sexual function.
7. It Promotes better circulation and aids in preventing blood clots.
8. Helps in prevention and treatment of Alzheimer (brain disorder) and arteriosclerosis (stiffening of arteries).

Acai Berry Facts

• Acai palm also grows in the rainforests of South America.
• It has been used as a weight loss supplement.
• Acai berry contains plenty of omega oil substances which help to keep the blood pressure (BP) level under control.
• Acai fruit is very low in sugar content.
• Acai berry contains high levels of essential amino acids, fiber, plant sterols (controls cholesterol) and anti-oxidants.
• Acai pulp contains 10 to 30 times the anthocyanins found in red wine by equal volume.

Notes on Acai

One of the most important acai studies, conducted by the University of Florida, tells us that acai fruit has caused a “self destruct” reaction in Leukemia cells.

Antioxidants are one of the best ways to lower the chance of getting cancer and there is no other better way to get them than through acai berry juice or pills.

The fatty acid proportion of Acai looks like olive oil, which many experts believe that it might be the contributing element for the low occurrence of heart-related problems.

Fiber and Omega fatty acids are two of the biggest weapons highly used in preventing diabetes and heart diseases by lowering the blood pressure and cholesterol levels.

Acai berry is one of the most powerful anti-aging super foods. Acai fruit's anti-aging effect is a combination of high level anthocyanins and strong antioxidant vitamin content.

Acai berry is known to contain ten times as many antioxidant vitamins as grapes and twice as many as blueberries and thirty three times more antioxidant power than both red grapes and red wine.

In addition to the high levels of omega-6 and omega-9 fatty acids, acai fruit also haves a protective effect on the heart and cardiovascular system. The omega-6 and omega-9 fatty acids in acai berries play a vital role in lowering cholesterol level in the blood.

Avoid : If you have pollen allergies or have a known hypersensitivity to acai or similar berries, please avoid this fruit.

An extra tip : To get benefit out of your acai berry diet, you should be able to spot the difference between a low quality brand and a high quality brand.

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Cantaloupe

Cantaloupe fruit is also called as mushmelon, muskmelon, cantalope, rockmelon or spanspek which all together refers a variety of Cucumis melo, comes under the family Cucurbitaceae which includes nearly all melons and squashes.

Fresh cut fruit products which may contain cantaloupe from the Honduran grower Agropecuaria Montelibano, which has been identified by the FDA to have the potential to be contaminated with Salmonella. Fresh Foods had previously begun to recover this product, based on a notice published.

Cantaloupe has a rough rind and its surface may easily be contaminated in the field by soil, unclean irrigation water, animal droppings or unclean water during post-harvest wash. Therefore, it is important to scrub the cantaloupe with a clean brush (used only for produce) under running water before cutting in order to prevent Salmonella from contaminating the flesh.

Use clean cutting surfaces and utensils when cutting this fruit. Wash cutting boards, countertops, dishes, and utensils with hot water and soap between the preparation of raw meat, poultry, or seafood and slicing cantaloupe. If cantaloupe skin is bruised or damaged, cut away these parts before eating. Leftover cut cantaloupe should be discarded if left at room temperature for more than two hours. Use a cooler with ice or use ice gel packs when transporting or storing cantaloupes outdoors.

Cantaloupe and other melons are tasty and nutritious, and we don't want people to stop eating them, Keene said. The most important advice for consumers is to promptly refrigerate or eat cut melons.

How to buy fresh Cantaloupe?
Cantaloupe, generally available from May through September, are produced principally in California, Arizona, and Texas. Some are also imported early in the season.

Purchase cantaloupes that are not bruised or damaged. If buying fresh-cut cantaloupe, be sure it is refrigerated or surrounded by ice.After purchase, refrigerate cantaloupes promptly. Wash hands with hot, soapy water before and after handling fresh cantaloupes. Scrub whole cantaloupes by using a clean produce brush and cool tap water immediately before eating. Don't use soap or detergents.

Look for: There are three major signs of full maturity. First, the stem should be gone, leaving a smooth symmetrical, shallow base called a “full slip.” If all or part of the stem base remains, or if the stem scar is jagged or torn, the melon is probably not fully matured. Second, the netting, or veining, should be thick, coarse, and corky, and should stand out in bold relief over some part of the surface. Third, the skin color (ground color) between the netting should have changed from green to yellowish-buff, yellowishgray, or pale yellow.

Signs of ripeness: A cantaloupe might be mature, but not ripe. A ripe cantaloupe will have a yellowish cast to the rind, have a pleasant cantaloupe aroma, and yield slightly to light thumb pressure on the blossom end of the melon. Most cantaloupe are quite firm when freshly displayed in retail stores. While some may be ripe, most have not yet reached their best eating stage. Hold them for 2 to 4 days at room temperature to allow completion of ripening. After conditioning the melons, some people like to place them in the refrigerator for a few hours before serving.

Avoid: Overripeness is indicated by a pronounced yellow rind color, a softening over the entire rind, and soft, watery, and insipid flesh. Small bruises normally will not hurt the fruit, but large bruised areas should be avoided, since they generally cause soft, watersoaked areas underneath the rind. Mold growth on the cantaloupe (particularly in the stem scar, or if the tissue under the mold is soft and wet) is a sign of decay.

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