The brain-boosting diet for peak performance

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Experts — Posted 06/01/16

Nourish your brain for better focus, memory and mood with these delicious foods.

The food we eat plays an important role in the health of our brains. Along with exercise, sleep, mental challenge and stress management, nutrition is a key element of brain fitness, keeping our brains functioning at their best.

By choosing a healthy, balanced diet of brain-nourishing foods, we can help boost our mood, focus and cognitive performance, as well as prevent future decline.

There are many different ways our choice of food can influnece our mood and cognition. For example, science has found:

• Low levels of Omega-3 have been associated with higher risk of depression and cognitive decline.

• Eating food with high levels of trans-fats as found in fast foods has been shown to reduce verbal memory in middle-aged males.

• Drinking coffee has been shown to be associated with living longer and boosting long term memory.

The plethora of diets and fads has made it difficult for people to know how make the best food choices. But when it comes to promoting better brain health, there is much to be said for following a Mediterranean style diet. Studies have shown how this diet promotes cognition and memory over the longer term.

Italian bruschetta, crostini with roasted bell peppers, olives, capers and olive oil

Italian bruschetta, crostini with roasted bell peppers, olives, capers and olive oil

“Studies have shown how a Mediterranean-style diet promotes cognition and memory.”

Here are some of the best brain-boosting foods to fill up on:

1. Leafy greens

Yes, mum was right. Leafy green veggies provide a good array of antioxidants perfect for better brain health. Eating a minimum of two serves a day was shown in a US Study from Rush University Medical Centre to reduce cognitive decline in subjects aged 65 and older. But don’t wait until then – all brains of any age benefit from eating greens.

2. Fish

While the price of fish can be enough to cause a heart attack, eating fresh or tinned fish three times a week is possible without breaking the bank. Salmon, whiting, herring and sardines are all great choices to have either grilled or in a salad or a wrap. Fish contains high level of Omega-3, which supplies an essential component to ensure the normal flexibility of every cell membrane in our body, including our neurons. (Check out these fish recipes for inspiration.)

3. Deeply pigmented fruits and berries

While there are lots of adverts for exotic sounding fruits from remote South American forests we don’t have to travel so far – blueberries, blackberries, raspberries, cherries, red grapes and plums even beetroot are great because they all contain high levels of resveratrol. Resveratrol is believed to be neuroprotective because of its anti-inflammatory effects and ability to lower insulin levels.

4. Seeds and nuts

While walnuts take top podium position because of the amount of DHA they contain, other nuts including almonds, hazelnuts, and seeds including sesame seeds, ground flax seed are all cognitive boosters as they contain a wide variety of vitamins and minerals including Vitamin E.

5. Whole grains

The brain’s primary energy source is glucose that we obtain from the breakdown of complex carbohydrates. Brown rice, brown (whole grain) bread and oatmeal are great places to start.

This is not an exhaustive list there are so many wonderful foods to try and enjoy. And of course, a little bit of top quality dark chocolate doesn’t go amiss either.

The main thing is to remove the guilt from food, include more healthy choices and train your brain to enjoy more of the healthy stuff. It’s easier than you think


Henry Sapiecha

After Eating Uncooked Salmon, Video shows Woman Had Worms Crawling In Her Stomach…

There are a few good reasons why we should heed people’s warnings when it comes to eating raw meat.

Nobody wants to get sick, so most of us follow that suggestion pretty well…except for when it comes to eating meals like sushi, which we consider to be safe. But after the completely disgusting experience that this lady had after eating raw fish, I’m pretty sure she’ll be skipping that takeout favorite from now on.

When a woman in Nanao, Japan, went to the hospital two hours after eating uncooked salmon, she was very sick and in a lot of pain. When the doctor put a camera down her throat and into her stomach, he discovered eleven horrifying roundworm larvae inside. And when you watch the doctor remove one wriggling larva, I’m betting you’ll overcook your meat from now on to avoid this horror.


Henry Sapiecha



bone-veg-soup-broth images www.foodpassions (4)

There’s an expression used in Latin American kitchens that sums up the mystical power of a good bone broth.

“Good broth resurrects the dead.”

The word “dead” also pretty much sums up what many people thought about Kobe Bryant’s career when the aging Los Angeles Lakers star ruptured his Achilles tendon.

Then he fractured his knee.

And yet, this season, at the age of 36, Bryant not only returned, he thrived.

Averaging 22.3 points per game (ninth best in the NBA) on a pair of legs that have logged more than 46,000 minutes on NBA hardwood.

His secret?

He and his coaches credit much of his quick recovery — as well as his longevity — to chicken and vegetable soup.

Not just any soup, but a broth made from BONES.

Bone broth has quietly but steadily become a daily staple of Bryant’s diet over the past three years. It’s the foundation of his pregame meal at home and on the road, and the Lakers put in long hours to make sure it’s carefully prepared for him at all times.

“I’ve been doing the bone broth for a while now,” Bryant said. “It’s great — energy, inflammation. It’s great.”

Now, as a regular newsletter reader, you know that we LOVE bone broth around these parts. And you also probably know that it is an amazing super food — it’s been shown to:

  • Reduce inflammation
  • Ramp up mental focus and energy (memory too)
  • Improve your digestion, adrenals, bones & teeth
  • Promote healthy joints, tendons, and ligaments
  • Improve the function of your immune system
  • Reduce wrinkles, banish cellulite, and improve the quality of your skin

And of course, a lot more!

Bone broth is filled with an abundance of healthy minerals, fat-soluble vitamins, amino acids, protein, collagen, and gelatin — all combining to give you immense nutritional benefits.

Made the right way, this yummy broth tastes like gravy, and it’s one of the “ancient secrets” that made our hunter-gatherer ancestors strong, potent and disease free.

I had come across this claim via newsletter I subscribe to & thought to include some great bone soup broth recipes for all of us to enjoy. I was raised with soups & broths cooked by my mother using methods & recipes from her mother country Poland. Not all these soup/broths are from Poland.Polish soups later

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1…Rosol • Polish chicken broth using chicken bones & meat

in Polish: rosół

One of the most important traditional Polish soups is rosol. Rosol, a kind of Polish broth, is a not-thickened clear soup made with chicken meat and bones. Usually, the Poles serve this food with a pasta of the tagliatelle type. Sometimes rosol is dished up with a home-made traditional Polish pasta called kluski or makaron. For many years, rosol was being considered a sort of noble soup. Hence, on account of a respect for the Lord’s Day, Polish chicken broth was served at Sunday dinner in many Polish families. This broth, rosol, is certainly a national Polish dish. This soup originally rose as the effect of long-term cooking of meat which a long time ago was preserved by salting and drying. They called this stock rozsol, which meant ‘make less salty’, hence its Polish name.

polish_broth_rosol-soups image www.foodpassions (2)polish_broth_rosol-soups image www.foodpassions (1)

Polish broth is a dish which is being prepared for a relatively long time. At first fowl along with the combination of vegetables known in Poland as “wloszczyzna” is being cooked. In order to make a tasty and thick Polish broth one should begin by cooking with cold water, slowly leading to boiling temperature. Such a way of cooking makes the majority of ingredients, meat and vegetables, to be extracted to stock, which after seasoning becomes a broth.

For a lot of years rosol was considered to be a kind of a noble soup and on account of the respect for the Lord’s Day – Sunday, broth was traditionally served on that day in most Polish families. Today this tradition isn’t cultivated anymore in all Polish homes, also because of the long time required by the preparation of the broth.

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2…Old Fashioned Vegetable Beef Soup Recipe

This hearty, economical, old favorite has flavor unequalled by any ready-made version – well worth the time it takes. Cooking the meat on the bone adds a step to the process but provides a richer, deeper flavor. Amount and variety of vegetables can be varied to suit preference and availability. Reheats well – and tastes even better the next day.


  • 2 pounds meaty soup bones, short ribs or oxtail (in segments)
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder (optional)
  • 2 tablespoons oil
  • 3 large carrots
  • 3 stalks celery
  • 1 large onion
  • 2 large potatoes
  • 1/2 pound green beans
  • 4 cups chopped tomatoes, canned or fresh
  • 1 tablespoon chopped fresh herbs of choice, or 1 teaspoon dried (optional)
Container: large pot with lid



30 mins


2.25 hrs


3 hrs

  • Trim excess fat from soup bones. Mix salt, pepper, paprika and garlic powder; rub all over meat.
  • Heat oil (or some of the trimmed fat) in soup pot and brown meat over medium heat. While meat browns, chop onion, one of the carrots and one celery rib. Add to meat when its about finished browning.
  • Add 6 cups water and adjust heat to maintain a simmer. Cover and cook until meat is tender, about 2 hours.
  • Add herbs (if using) and remaining vegetables, cut into bite-size pieces. Simmer until potatoes are tender, 20 – 30 minutes. Taste soup and add salt and pepper as needed. Scoop out soup bones and discard, returning all edible meat to the pot. If soup seems fatty, let stand until fat rises to surface and skim it off. (If time allows, chill soup and lift off solidified layer of fat.)

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3…Beet Borscht with Beef with bones and Cabbage Recipe

This unique borscht recipe becomes a hearty stew-like meal with the addition of beef, bones,cabbage, carrots, and leeks. The flavor of the soup intensifies if it is made ahead and then reheated before serving.

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  • 15 ounces beets – sliced, drained (reserve juice) OR 5-6 fresh beets sliced
  • 2 tablespoons olive oil
  • 1 pound stew beef & 6 meaty bones
  • 3 leeks – finely sliced
  • 2 carrots – large, diced
  • 1 can diced tomatoes 14 1/2 oz.
  • 1/2 head green cabbage, chopped
  • 6 cups water
  • 2 tablespoons tomato paste
  • 5 tablespoons dill – fresh, divided, chopped
  • 5 tablespoons red wine vinegar
  • 1/4 cup brown sugar – more to taste
  • salt and pepper to taste
  • sour cream and dill for garnish
  • 6 bay leaves
  • 2 large potatoes diced
Container: large soup pot


  • In large pot, heat oil over medium heat.
  • Season beef with salt and pepper and brown in oil for 5-10 minutes.
  • Remove with slotted spoon to plate and set aside.
  • Add another tablespoon olive oil in the same pot and add leeks and carrots. Sauté until softened, about 7-10 minutes, stirring occasionally.
  • Add the beet juice, beef, tomatoes with liquid, cabbage, carrots sliced,water, tomato paste and 3 tablespoons fresh dill & bay leaves. Stir to scrape up any bits from bottom of pan.Add meaty bones to hot water
  • Bring to simmer over medium heat.
  • Cook for about 1 to 1.5 hours.
  • Add the beets, vinegar, sugar, and salt and pepper to taste. Simmer 5 more minutes.
  • Ladle borscht in bowls and garnish with sour cream and dill.
  • Serve with warm bread or crackers.

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4…Beef Bone Broth

The longer you cook this nourishing broth, the more savory and concentrated it will become. Roasting the bones and vegetables beforehand will add even more flavor and richness. Season and sip this restorative broth on its own, use it as a cooking liquid for grains or legumes, or deploy it as a base for sauces and soups


Makes about 8 cups of broth, depending on cooking time
Active Time
30 minutes
Total Time
9 to 24 hours


    • 4 pounds beef bones, preferably a mix of marrow bones and bones with a little meat on them, such as oxtail, short ribs, or knuckle bones (cut in half by a butcher)
    • 2 medium unpeeled carrots, cut into 2-inch pieces
    • 1 medium leek, end trimmed, cut into 2-inch pieces
    • 1 medium onion, quartered
    • 1 garlic head, halved crosswise
    • 2 celery stalks, cut into 2-inch pieces
    • 2 bay leaves
    • 2 tablespoons black peppercorns
    • 1 tablespoon cider vinegar
  1. Special equipment:
    • 6-quart (or larger) stockpot or a large slow cooker


    1. Preheat oven to 450°F. Place beef bones, carrots, leek, onion, and garlic on a roasting pan or rimmed baking sheet and roast for 20 minutes. Toss the contents of the pan and continue to roast until deeply browned, about 20 minutes more.
    2. Fill a large (at least 6-quart) stockpot with 12 cups of water (preferably filtered) . Add celery, bay leaves, peppercorns, and vinegar. Scrape the roasted bones and vegetables into the pot along with any juices. Add more water if necessary to cover bones and vegetables.
    3. Cover the pot and bring to a gentle boil. Reduce heat to a very low simmer and cook with lid slightly ajar, skimming foam and excess fat occasionally, for at least 8 but up to 24 hours on the stovetop. The longer you simmer it, the better your broth will be. Add more water if necessary to ensure bones and vegetables are fully submerged. Alternately, you can cook the broth in a slow cooker on low for the same amount of time.
    4. Remove the pot from the heat and let cool slightly. Strain broth using a fine-mesh sieve and discard bones and vegetables. Let continue to cool until barely warm, then refrigerate in smaller containers overnight. Remove solidified fat from the top of the chilled broth.
Do Ahead:
Broth can be stored for up to 5 days in the refrigerator and up to 6 months in the freezer.

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5…Slow Cooker Bone Broth

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Yield-8–10 Servings
Active Time-10 minutes
Total Time-24 hours


    • 10–12 pounds beef bones
    • 2 tablespoons apple cider vinegar
    • 2 onions, peeled and quartered
    • 2 carrots, peeled and cut in half
    • 2 celery stalks, cut in half
    • 2 bay leaves
    • 2 tablespoons peppercorns
    • 4 stems parsley
    • 1 teaspoon salt


    1. 1. Place the beef bones in the slow cooker, and place the remaining ingredients on top.
    2. 2. Add enough water to the slow cooker to cover everything.
    3. 3. Cover, set the slow cooker to high, and cook for 24–72 hours.
    4. 4. Strain the liquid, place in the refrigerator to cool, remove the solidified fat from the top, and use as desired.

This recipe was originally published on Weelicious as “Slow Cooker Bone Broth”.

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Henry Sapiecha


Here is a video about a Johnny Walker bottle that delivers cocktail recipes to a consumer’s smartphone directly from the label.

Makes your brain go into pleasure mode when you see stuff like this.Absolutely amazing.

Great as long as you can use the concept to get bottom line results & deliver an enjoyable consumer experience.What next after the magic label  Johnny Walker bottle.Exciting prospects for the future


Henry Sapiecha

What Gordon Ramsay Ate In Vietnam Is Insanely Disturbing…What Did It Taste Like?

Gordon Ramsay has earned himself a reputation as a celebrity chef with an adventurous palate. While this makes for great entertainment for us viewers, it doesn’t always look so pleasant for Ramsay. Take this clip from the 2011 season of his show “Gordon’s Great Escape.” In it, the chef pays a visit to Vietnam and is served a rare delicacy: the beating heart of a snake…

Here’s our mild NSFW warning if you don’t have a strong stomach…


Henry Sapiecha


World’s Longest Pizza Took Six Hours to Make by 250 Chefs

No surprise, the record-holding pie was created in Naples

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Not content to be the home of the “World’s Best Pizza,” as declared by a recently published guide to global pizza, Naples, Italy is now also the home to the World’s Longest Pizza. The finished pie stretched more than a mile along the seafront between the U.S. consulate and the Castel dell’Ovo, reports The Local

Exact distances are important, so let it be noted that this pizza was just over 6,082 feet (1,854 meters) or 1.15 miles, according to the official Guinness World Records. The recipe called for more than 4,400 pounds of flour, 3,500 pounds of tomatoes, 4,400 pounds of mozzarella, 66 pounds of basil, and 52 gallons of oil.

The effort, involving 250 pizza-crafters and six hours, eleven minutes of labor, beat out the previous record-holder constructed by the city of Milan at last year’s Milan Expo, a pie that didn’t even cover a mile

“It’s absolutely a point of pride for our city, which is the home of pizza,” Alessandro Marinacci from Naples’ Pizza Village, the event’s co-organizer along with flour producer Caputo, told The Local ahead of the attempt. He also engaged in some mild smack-talk: “What’s more, unlike Milan’s Expo pizza, our effort will be cooked in the traditional Neapolitan style.”

The pizza was, of course, margherita-style, combining basil, tomato and mozzarella, which come in the colors of the Italian flag. Naples is very proud of its pizza tradition, just as Italy as a whole is proud of its culinary creations. For NPR, Laurel Dalrymple reports that legend tells of chef Raffaele Esposito creating the margherita pizza in 1889, in honor of the queen Margherita of Savoy. 

Furthermore, the Naples-based Associazione Verace Pizza Napoletana (True Neapolitan Pizza Association) asserts that true Neapolitan pizza can only be margherita- or marinara-style (the latter lacks cheese and basil). They feel strongly enough about how these true pizzas should be made that they’ve applied for official consideration for Neapolitan pizza to be on the Unesco cultural heritage list, reports Danny Lewis for The Intangible Cultural Heritage list includes unique customs and skills—dances, epic storytelling, food and festive events have all qualified. 

So the record-breaking pizza is as authentic as it can get, at least according to Neapolitan standards. The makers didn’t use rolling pins or machinery to shape the dough into a thin crust. Five custom-designed wood-burning stoves on wheels traveled over the entire sheet of pizza, which was only about a foot-wide, to bake it, Dalrymple writes.

After the record was verified, slices of the delicious pie were distributed and eaten. If, like Naples did to Milan, and as Milan did to the town of Rende, Italy, another municipality challenges this record, those involved with the record-holding pizza says that Naples will answer.

“The record has to be in Naples,” Marinacci tells NPR. “It’s like Oktoberfest with beer in Munich. We want to identify the city of Naples as where pizza was born.”


Henry Sapiecha

10 Most Expensive Foods in the World


1…Ayam Cemani Chicken: $2,500 per chicken

Ayam Cemani Chicken-$2,500 per chicken image

A rare Indonesian breed of chicken that is entirely black, including feathers, organs and muscles.

2…Bluefine Tuna: 3,500 per pound

Bluefine Tuna image
This fish is an endangered species and sold at a record price in 2013 in Japan. It is used in sushi and sashimi.

3…Kopi Luwak Coffee: $100 to $600 per pound

Kopi Luwak Coffee-$100 to $600 per pound image
Also known as civet or poop coffee, this coffee is produced in the bowel movement of the Asian palm civet (aka, toddy cat).

4...To’ak Chocolate: $260 per ounce

To’ak Chocolate $260 per ounce image
81% pure cocoa dark chocolate created by a former Wall Street investment banker.

5…UK Pineapples: $16,000 a pineapple

cut pineapple-fruit

Grown in the UK based on techniques from the Victorian era and takes years to mature.

6…Hop Shoots: $600 per pound

Hop Shoot- $600 per pound image
Looks like asparagus and is only available briefly once a year in spring, which makes them hard to forage and therefore rare.

7…Saffron: $2,000 to $10,000 per pound

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Saffron threads are from the stamens of a crocus, which is a flower that requires high maintenance. Each flower blooms for only one week per year, growing three stamens that must be hand-picked.

8…White Truffle: $3,000 to $24,000 per pound

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Typically Italian truffles sell for $300 a pound. A Russian oligarch once paid $95,000 for the world’s biggest truffle which weighed 4 pounds.

9…Square watermelons: $200 a watermelon

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These square watermelons are produced in Japan with the original purpose of making them easier to stack.

10...Gold Garnished Foods

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Adding gold to food is not a recent trend. In fact, it’s been done since the Dark Ages, where the most wealthy ate gold as a show of extravagance. Below are just a few examples of modern edible gold meals:​

“Douche Burger” – True to its name, this $666 burger sold in a New York City food truck consists of Kobe beef patter with Gruyere cheese (melted with Champagne steam), caviar, truffles and lobster. And it’s wrapped in six sheets of gold leaf.

24K Pizza – $108 pizza garnished with 24K gold leaf, sold at Magic Oven, a pizzeria in Toronto.


Henry Sapiecha

People Who Drink Champagne are Healthier and have Better Memory says Science Report

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Champagne has been very popularly associated with celebrations and as Charles Dickens rightly said, Champagne is one of the elegant extras in life. This bottle of sparkly wine gets a call for in every moment of life, joyous and sad. But this taste of star can offer much more than justlivening up special occasions.

We have already come to know some benefits of drinking champagne in the past, giving us all the more reasons to raise a glass. Champagne contains less calories compared to most of the other alcoholic beverages. Its actually healthy for your heart, much like a glass of wine is. Its also known to boost your mood. But now, research has found a whole new facet of champagnes benefits.

Champagne can help keep your memory in tact.

Recent research at the University of Reading has shown that, when it comes to champagne, one to three glasses a week may counteract memory loss linked with aging and protect the brain from degenerative brain disorders such as Dementia and Alzheimers.

The research found that the phenolic compounds present in champagne favorably altered a number of proteins associated with storage of memory in the brain. With age, many of these proteins are known to deplete, thus making memory storage less efficient.

The red grapes, Pinot Noir and Pinot Meunier, used in the Champagne along with the white grape, Chardonnay, contain high level of phenolic compounds, as highlighted by the research.

Champagne can reduce symptoms of brain aging.

The compounds help slow the losses of such proteins and prevent cognitive losses arising out of brain aging. The grapes that deserve all the credit for helping the champagne to prevent brain diseases and memory loss, are required by law to be grown in designated plots.

Professor Jeremy Spencer of the Department of Food and Nutritional Sciences, University of Reading said, These interesting results demonstrate for the first time that the moderate intake of champagne is very likely to influence cognitive operative, such as memory. Such observations have before been stated with red wine, due to the actions of flavonoids present within it.

Champagne is beneficial for your healthas long as its consumed in moderation.

Professor Spencer further emphasized that the findings of the research suggested a moderate or low intake of one to two glasses a week. This was in tune with the researchers intention to encourage a responsible approach to alcohol consumption, according to him.

The research was conducted on animals and its results have not yet been confirmed on humans. Dr. David Vauzour, a researcher on this study however predicts that as the results have been verified with other polyphenol-rich foods, such as blueberry and cocoa, moderate champagne intake should also bring similar outcomes.

Several health benefits of controlled champagne drinking were also highlighted in a previous research report released at the University of Reading. That research however, suggested two glasses of champagne a day to be good for heart and blood circulation. The researchers found that drinking champagne daily in moderate amounts caused improvements in the way blood vessels function.

The findings from the two research works are, however, different, but it is interesting to observe that there are certainly some health benefits of moderate champagne intake, as both these research reports highlight.

Champagnes minerals are thought to be what make it so healthy.

Interestingly, Mireille Guiliano, author of the best-seller French Women Dont Get Fat, also agrees to the remarkable health benefits of champagne and believes that champagnes health benefits primarily owe to its trace minerals such as magnesium, potassium, zinc, and lithium (a natural mood regulator).

Unlike F. Scott Fitzgeralds statement on his love for champagne i.e. Too much of anything is bad, but too much champagne is just right, it certainly requires that we consider the findings of the research discussed above. A very vital thing to notice in the findings is that it might have validated the intake of champagne but it does so only in a moderate amount. Therefore, when the champagne is symbolized with Good Life, it means so with all due care to ones health and also the happiness of others.



Henry Sapiecha


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Whether its Jack Daniels, Jim Beam, or Fireball, everybody is bound to have one kind of whiskey they like more than they admit. In fact, with the demand for whiskey far outpacing its supply in recent years, its becoming more and more common to see people enjoying a glass of their favorite brand while out at bars or after a long day at work.

There are always the critics, of course: People who claim that whiskey is an old mans drink and continually insist that it tastes terrible. But what if I told you that you dont have to feel bad about enjoying that double shot, because you can tell those naysayers that whiskey good for your health? Well, according to sites like Organic Facts and Food to Fitness, you can do just that! It turns out that drinking a little bit of whiskey (in moderation, of course) can indeed benefit your health, and here Is how!

1. It helps you avoid weight gain

Compared to a lot of mixed drinks and beers out there, whiskey is a low-calorie, low-sugar alcohol, so you can enjoy it without having to later worry about running off that dreaded beer gut.

2. It promotes heart health

Along with dark beers and wine, whiskey is one of the only other drinks that can claim the benefit of being heart healthy. The antioxidants that are in whiskeycan help reduce your risk of a heart attack by lowering bad cholesterol, and even boosting your good cholesterol.

3. It helps fight cancer

Whiskey is said to be rich in antioxidants, particularly one called ellagic acid. This chemical is known to help prevent your bodys DNA from coming into contact withcarcinogens. Its also known to help protect your body from the effects of chemotherapy.

4. It improves your brain health

Studies have shownthat drinking a small to moderate amount of whiskey may reduceyour riskofAlzheimers disease and dementia(thoughheavy drinking may increase the risk, so if you plan on testing thismethodonyourself, make sure you dont over-do it!).

5. It reduces your risk of stroke

Because whiskey prevents cholesterol build upand also helps to reduce your bad cholesterol, it lowers your risk of stroke as well. It also helps relax the walls of the arteries and promotes blood flow. Now whats not to love about that?

6. It helps reduce stress

Besides its negative impact on your mental health, stress will run your body ragged andis linked to numeroushealth risks. As many fans of whiskey are sure to testify, a stiff drinkmay be just what you need to calm your nerves and relieve that stress. And because it helps you with circulation, whiskey can help you feel like a new person after a roughday.

7. It boosts your memory

The same health benefitsthat help with the prevention of Alzheimers disease alsoboost your memory. Whiskey improves your circulation, making sure your brain gets plenty of blood and staysin tip-top shape!

8. It helps with digestion

Did you know whiskey has long been used as a digestion aid? It can help curb your appetite after a meal, preventing you from overeatingand helping you avoidstomach aches or indigestion.

9. It lengthens your lifespan

Because whiskey is chock-full of antioxidants and nutrients, it can help your immune system and prevent your body from contracting diseases. It can alsohelp prevent the slow breakdown of important cells in your body, thus lengthening your lifespan!

10. Itssafefordiabetics

Since whiskey is a low-sugar and low-carb alcohol, its the perfect drink if you suffer from diabetes. You can enjoy a good drink and not have to worry about what it may do to your blood sugar. And that is something that we can all drink to!

LIQ DEL-1   << More healthy stuff here

Henry Sapiecha



1…Chayote [Choko]


Chayote belongs to the same family as squash, melons and cucumbers and the plant is native to Mexico, where it grows abundantly. The fruit can be eaten raw and is sometimes used in salsas or salads, although most of the time it is marinated in either lime or lemon juice first. Most of the time however, the fruit is lightly cooked, which helps to keep the texture of the fruit. The skin does not need to be removed prior to cooking.

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2…Fuyu Persimmon

Fuyu Persimmon-image

Persimmons are often referred to as ‘the fruit of the gods’ and there is a fair amount of history and mythology that surrounds the fruit. However, it can also be a bit controversial, because many varieties need to be very soft before they can be eaten. The Fuyu persimmon is the most accessible variety of persimmon because it is non-astringent. This means that it is sweet and tasty when the fruit is firm.

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Durian one of those foods that people either love or hate. Inside the thorny exterior is a soft creamy fruit that has an extremely intense aroma. In fact, you can often smell the fruit even when the shell is intact. Descriptions of the taste vary considerably, but one example is that the fruit tastes like ‘rotten mushy onions’. Despite this, there are many people who are fanatical about the fruit and even competitive eating contests that focus on its consumption.

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As appearances suggest, pomelo is a citrus fruit and it originally comes from Southeast Asia. When ripe, the fruit is yellow or pale green and tends to have white flesh and thick rind. The taste is like a sweet grapefruit and it lacks the bitterness normally associated with grapefruit. However, the fruit does still have the potential to interact with some medications in the same way that grapefruit does.

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5…Starfruit [Carimbola]

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Starfruit is a type of tropical fruit that is rapidly becoming popular in the United States. The shape of the fruit means that when it is sliced, the section form five-pointed stars (although in some cases fruits may have a slightly different shape). The flesh of the fruit is crunchy and juicy, and the taste can vary considerably across the fruit. Ripe fruit can be eaten raw (in their entirety), while unripe fruit are sometimes used in cooking.

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6…Kiwano, AKA African cucumber/horned melon

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Even from the outside, the kiwano looks a little odd, and from the inside the fruit is even more confusing. The flesh itself actually tastes a combination of kiwifruit, zucchini and cucumber, which is an odd combination that also seems to be quite appealing. Eating the fruit is simple, you simply cut it in half and squeeze the green ooze out, or you can eat it with a spoon. The pulp is also good as a garnish, in fruit salads or in drinks.

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The atemoya is actually a hybrid of two different fruits, which are cherimoya and the sugar-apple, although most people probably haven’t heard of those either. Even though it looks resilient, the fruit is easily damaged, so it needs to be handled carefully. While the flesh of the fruit is edible and delicious, the seeds are not safe to eat and should be avoided.

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8…Black Sapote

black sapote fruit image

For just about any other fruit, a brown or black interior indicates that the fruit is past its best, but that’s not true for the black sapote. Instead, the interior looks like this when the fruit is ripe and ready to eat. The texture, taste and color of the fruit have all been associated with chocolate pudding, which makes the fruit both appealing and highly unusual. While a real chocolate pudding might still be more appealing, the fruit has the advantage of being much better for you.

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9…Buddha’s Hand

buddhas hand citrus fruit image

Multiple different varieties of Buddha’s hand exist, often with considerable variation in the way that the ‘fingers’ are held. In some varieties, the fingers are close together (as in the images), while in other varieties they are splayed out in an open hand pattern. The use of this fruit is largely ornamental, both because of its appearance and because of the aroma of the fruit. However, the fruit can be eaten, and is sometimes used in desserts and in savory meals.

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10…Canistel AKA Tiesa [Egg Yolk Fruit]

Canistel AKA-Tiesa-egg-yolk-fruit-image

Canistel is one of a few fruits in the world that isn’t juicy or particularly easy to eat. The fruit has a very chewy consistency that borders on chalky, and it is easy for some of the fibers to get stuck in your teeth. At the same time, the taste of the fruit is reminiscent of a sweet potato, although it does tend to be a more intense flavor. When eating this fruit, you want to be sure that it is ripe. This occurs when it gives in easily to a little pressure from your thumb (much like an avocado) and when the skin is entirely yellow.

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Cucamelons are incredibly cute tiny fruit that look like baby watermelons from the outside. They are considered savory fruits and taste more likely cucumber with a little lemon juice than like an actual melon. The fruit works well in savory dishes, like stir-fries, and they also work well raw in salads or salsas. Or, you can just pop them in your mouth as-is.

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Feijoas mature in autumn and are a sweet fruit with flavors of mint, pineapple and apple. They are commonly eaten but cutting in half and scooping out the interior with a spoon, although the fruit is also a particularly good in smoothies because of its complex taste. Feijoas are most commonly cultivated for food in New Zealand and they tend to be hard to find and expensive in many other parts of the world, including the United States.

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13…Soursop AKA Guanabana

soursop-fruit image

The inside of the soursop has white pulp along with black seeds that cannot be digested. The flesh itself tastes like a combination of pineapple and strawberry, along with some more sour citrus elements. This makes it a common choice for smoothies and fruit juice drinks. Debate has focused on the potential health benefits of the fruit, including its potential to reduce stomach pain, inflammation, help relieve respiratory issues and even for fighting cancer. However, most of these claims need much more research before they can be verified.


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Cherimoya is thought to be one of the best tasting fruits in the world and has a creamy texture. This texture also means that the fruit is enjoyable when chilled and then eaten with a spoon. Descriptions of taste vary, but most focus on cherimoya tasting like a combination of other fruits, including banana, strawberry and pineapple. The fruit has a very short shelf-life, which is one reason why it is so hard to find.

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Jabuticaba is an unusual case of a fruit that grows directly on the trunk of the tree. The fruits can be eaten straight off the tree and grow to around 1.5 inches in diameter. Often the fruit is used in a similar manner to grapes, which is why some parts of the world also have jabuticaba wines and liqueurs.


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This is a tropical fruit that is most commonly produced in Vietnam and Thailand, with a flavor that resembles a mix of other fruits, including banana, mango and pineapple. Sometimes the flavor is also described as similar to Juicy Fruit gum. The fruit is also high in vitamin B, potassium and protein, making it a particularly healthy but severely underutilized crop.


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17…Baby Jackfruit

Baby Jackfruit-image

From the outside, gac does kind of look like a baby jackfruit, but visual appearance is where the similarity ends. The fruit has a very short harvest season, making it a relatively rare food. Because of this, it is often used for festive or ceremonial occasions, rather than as an ingredient. One common dish from the fruit involves cooking the flesh and the seeds in rice, resulting in a bright orange rice dish. Dietary supplements from the fruit have also been produced as it offers a high amount of phytonutrients.

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18…Calamansi Lime

Calamansi Lime-fruit image

Calamansi limes are best described as a mix between a lime and an orange. This gives them a strong citrus fragrance and they also tend to have much more juice than limes typically do. Despite this, they still have that sour tartness of limes and they can be used in the same way as a lime. The limes are often green and tend to be relatively small, however, you can also find them with orange skin, which causes no end of confusing for the unwary shopper

red chillie line on white image



red chillie line on white image



red chillie line on white image



red chillie line on white image



red chillie line on white image



red chillie line on white image



red chillie line on white image



red chillie line on white image



red chillie line on white image



red chillie line on white image



red chillie line on white image



red chillie line on white image



red chillie line on white image



red chillie line on white image



red chillie line on white image



red chillie line on white image



red chillie line on white image