Herbs_Honey_CRO

Herbs_Honey_CRO

• 1.
  Nutrition values of ingredients -itcan be consumed as a tea or spice -used to treat gallstones, irritable bowel syndrome and common cold -promotes digestion -soothes nausea and related motion sickness -regular use of mint is beneficial for asthma patients MINT Conclusion Much of the products we eat today does contain lower nutrient levels than that from our parents' and gr- grandparents' days. It is true that fruits and vegetables grown deca- des ago were much richer in vita- mins and minerals than the varieti- es most of us get today. Modern intensive agricultural met- hods have stripped increasing amo- unts of nutrients from the soil in which the food we eat grows. Those who want to get the most nutritious fruits and vegetables should buy regularly from local or- ganic farmers.
• 2.
  -aromatic herb -it canbe eaten raw or cooked -great additionin soups, pas- tas or salads -has a lot of phytonutrients which reduce inflammation and have anticancer effect -fennel bulb is anexcellent source of vitamin C -as a very good source of fiber it can help reduce cholesterol levels and prevent colon cancer -the plant is one of the recognized herbs for its health benefiting phyto- nutrients, antioxidants and essential acids -fresh or dried rosemary leaves are used in many dishes -the herb parts, especially flower tops have anti-inflammatory, anti-allergic, anti-fungal and anti-septic properties -rich in B-complex vitamins -good source of vitamin A and iron -most wanted type of honey in the world -it is a good choice for mixing in tea, coffee and other beverages -it has a low sucrose and high fructose level soit is the best for diabetics -cleanses liver, conditions intestines and is beneficial for respiratory system due to anti-bacterial properties -it has a positive property with people that suffer from insomnia or are exposed to stress and tension during the day -improves wound healing time, when applied on skin ENNEL OSEMARY CACIA HONEY