Psyllium Husk: A Natural Antiseptic Agent
The psyllium husk is a natural antiseptic agent found in many plants, especially those that grow on rocks or soil. It is used to prevent food poisoning from bacteria and fungi. The plant contains compounds called pyrrolizidine alkaloids which are very effective against bacterial infections such as salmonella, E.
coli, Shigella, Campylobacter, Listeria monocytogenes and other types of bacteria. The pyrrolizidine alkaloid content varies greatly among different varieties of psyllium husks (Prunus domestica). Some varieties contain only trace amounts while others have up to 20% pyrrolizidine alkaloids.
Psyllium husk is a source of fiber and it helps reduce cholesterol levels. Psyllium husk may help with digestive disorders such as irritable bowel syndrome, ulcerative colitis, diverticulosis and Crohn’s disease. Psyllium husk may also help treat cancer, arthritis, psoriasis and rheumatoid arthritis.
Studies show that psyllium husk may improve blood sugar control in diabetics. Psyllium husk is used as a food additive (Bulking Agent) in processed foods such as breads, breakfast cereals, baked goods, and canned pasta.
Chia Seeds and Water
Chia seeds are the edible seeds of the plant Salvia hispanica, a species of flowering plant in the mint family. The seed is from a species of plant that was grown by the Aztecs and Mayans as early as 3300 BC. Chia seeds were a staple of the diet for the ancient Aztecs and Mayans.
Chia seeds can be eaten raw, cooked or ground into a powder. Ground chia seed is used as an ingredient in breakfast cereals and juices.
Chia seeds are 30% soluble fiber. Soluble fiber attracts water and turns into a gelatinous substance that slows down digestion. This creates a feeling of fullness and can prevent weight gain and hunger pains.
Chia seeds can absorb up to 12 times their weight in water. This creates large, bulky stools that are easy to pass and relieves constipation.
Chia seeds may reduce the risk of heart disease by preventing blood sugar spikes and lowering cholesterol. Chia seeds have antioxidant properties that can prevent damage to body cells and reduce the risk of some types of cancer.
Psyllium husk is a bulk-forming laxative that adds fiber to the diet. Psyllium husk can treat and prevent constipation and hemorrhoids. Psyllium husk is the common ingredient in bran and fiber supplements.
Chia seeds are safe for most people but you should avoid them if you have problems with high blood pressure or excess potassium in your blood. Do not eat chia seeds if you are pregnant or nursing.
Tomato Sauce and Corn Starch
Tomato sauce is made from tomatoes, garlic, onions, carrots, celery, and olive oil. It can be spicy or mild and includes basil, oregano and other herbs. It is the most commonly used pasta sauce.
Corn starch is a fine white powder obtained by treating the endosperm of corn with acids, a process known as mashing. It is used as a food additive and is very effective in thickening liquids.
The combination of tomato sauce and corn starch makes a great base for pasta meals. The cornstarch in the sauce helps give the sauce a nice creamy texture without the addition of fat. Cornstarch also helps the sauce thicken very quickly so it can be heated without burning and makes the perfect consistency for pouring over your favorite type of pasta.
Tomato sauce provides the body with a variety of vitamins and minerals, the most notable being vitamin C. It also provides us with a good amount of fiber and a little protein. Cornstarch on the other hand doesn’t provide much except carbohydrate for energy.
There are many different ways to use tomato sauce within a pasta meal. You can simply pour it on top of pasta along with some grated cheese to make a simple but fulfilling pasta dinner. You can also make different pasta sauces by combining the sauce with other ingredients such as vegetables, meats, or cream.
Tomato sauce is very safe to eat and can be enjoyed by most people. However, some people may experience allergic reactions to tomatoes, these people should avoid tomato based foods altogether.
Caveats:
The recommendations provided in this article are general guidelines and do not replace advice from a medical professional.
Before beginning any diet it is important to ask your physician whether the changes are right for you.
Sources & references used in this article:
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Flour substitutes by A Torres – US Patent 4,219,580, 1980 – Google Patents
Xanthan gum: an economical partial substitute for agar in microbial culture media by SB Babbar, R Jain – Current microbiology, 2006 – Springer
The use of guar and xanthan gums in the production of ‘light’low fat cakes by F Zambrano, P Despinoy, R Ormenese… – International journal of …, 2004 – Wiley Online Library
Xanthan gum: an economical substitute for agar in plant tissue culture media by R Jain, SB Babbar – Plant cell reports, 2006 – Springer
Evaluation of cress seed gum and xanthan gum effect on macrostructure properties of gluten-free bread by image processing by S Naji-Tabasi, M Mohebbi – Journal of Food Measurement and …, 2015 – Springer
Influence of xanthan gum on rheological properties and freeze–thaw stability of tapioca starch by R Pongsawatmanit, S Srijunthongsiri – Journal of Food Engineering, 2008 – Elsevier
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