mengupas keajaiban sebijik buah yang diberi nama DELIMA,Disebut dalam Quran mahupun Hadith
Tuesday, January 25, 2011
Monday, January 24, 2011
Latest Produk dari Pomepure..KOPI DELIMA
Memperkenalkan KOPI DELIMA(POMECAFE)
KOPI DELIMA POMEPURE adalah minuman harian istimewa yang diformulasikan daripada Ekstrak Biji Delima serta herba terpilih yang bermutu tinggi diadun secara saintifik.Rasa yang asli serta berkhasiat sangat sesuai untuk dijadikan minuman tambahan dalam menu kesihatan kita semua.
“Pomepure”Pomegranate Coffe is a great tasting daily health drink specially formulated from Pomegranate Seed extract with selected quality herbs all scientifically blended to give you a distinctive and delicious drink to enjoy everyday.
Ramuan/Ingredients:
Ekstrak Biji Delima(Pomegranate Seed Extract),
Ekstrak Kurma(Dates Extract),
Ekstrak Habbatus Sauda(Nigella Sativia Extract),
Ekstrak Tongkat Ali(Eurycoma Longifolia Extract),
Ekstrak Ginseng(Ginseng Extract),
Ekstrak Kopi Arabica(Arabica Coffee Extract),
Gula Perang(Brown Sugar)
Krimer Bukan Tenusu(Non Dairy Creamer)
Cara Penyediaan:
Masukkan satu uncang Kopi Delima Pomepure ke dalam cawan,tuangkan air panas sebanyak 150ml
dan kacau,Boleh juga minum bersama ais.
How to prepare:
Empty one sachet of “Pomepure”Pomegranate Coffee into a cup.Add 150ml of hot water and stir.Can be drink hot or cold.
Cadangan hidangan :1 atau 2 kali sehari
Serving Suggestion :1 or cups per day
Harga ahli RM25:90 Bukan ahli RM28:90
Maklumat lanjut boleh telefon saya-aziz 0199311274.http://jusdelima83.blogspot.com
Saturday, January 15, 2011
Pomegranates offer great health benefits
FAIRBANKS - This year I am resolving to increase my use of exotic or unusual foods, and decrease my waistline. The Lady of the House and I have decided (along 93 percent of the rest of the United States) that we’re going to focus on our health this year. Goodbye Nanaimo bars. Hello lettuce. Butter, consider yourself un-friended. My new BFF? Super foods. I am on day 12. Looking to be equally successful with the next 353.
The pomegranate is the inspiration for this month’s article. The pomegranate is a bit unusual, and it falls into the super foods category, which of course fits nicely into my new eating plan. New research has put this fun fruit on the list of heart-healthy foods. With characteristics similar to red wine, this research is hard to repudiate. Not exactly an easy fruit to eat or prepare but one that is well worth the effort. I know someone (a father) who peels the pomegranates and separates the seeds for his daughters when they have them in their lunches (to which the mother replies, “Who has that kind of time?”) Now don’t get me wrong, I love the Lady of the House, but I am afraid she’s going to have to peel her own pomegranate. And peel them well, she does.
This first recipe calls for a “chiffonade” of fresh mint. A chiffonade is just a fancy (French) term meaning “made of rags.” It simply means to cut into long thin strips. Take a handful of mint leaves, roll them up tightly, and with a knife thinly slice the rolled up mint creating thin strips. Fluff them up to top this dish. The recipe also calls for “orange blossom water.” Don’t be scared, just substitute with some orange zest, orange oil or orange extract.
Citrus and Pomegranate
6-8 citrus fruits (a combination of grapefruits, oranges etc.)
1/4 cup chiffonade of fresh mint
1/4 cup of pomegranate seeds
1 tablespoon of local wild flower honey
1/4 tablespoon of orange blossom water
Cut off the end of each piece of fruit. Stand the fruit on the now-flat end and using a flexible knife cut the peel off working your way around the fruit. Slice the fruit width wise about 3/8-inch thick. Artistically arrange the fruit on a platter, thin out the honey with the orange blossom water and drizzle across the fruit. Sprinkle the pomegranate seeds across the top of the fruit display, and garnish with the mint. Serve immediately. This is a great brunch dish that serves six.
The following recipe offers a great combination of flavors. Add, change or eliminate items as you please. I like the way the textures and contrasting flavors work together. Serve as a stand-alone tossed salad, or top with chicken or thinly sliced grilled steak.
Seasonal Salad with Pomegranate
1/4 cup of pomegranate seeds
1 small head of butter lettuce
1 small head of romaine, or leaf you choice
3-4 ounces of feta
1/4 cup of rough chopped toasted hazelnuts
1/4 cup of herb-spice oil and vinegar dressing (as needed)
4-6 ounces per person of sliced cooked seasoned chicken, (this is optional, just use whatever meat you have on hand)
Tomatoes, cucumber, onion etc for garnish
Toss everything together, except the chicken/meat, along with your dressing. Serve with the chicken/meat on top. This is an ideal meal for four.
This chicken wing recipe is a great Super Bowl snack. You can cook your wings and the sauce the day before and just toss them together on game day and warm them up in the oven.
Spicy Pomegranate Chicken Wings
3 pound of chicken wings (cut at the joints)
1/2 teaspoon olive oil
2 jalapenos seeded and minced
1 tablespoon minced garlic
1 cup of cranberry juice
1 cup of pomegranate juice
2 tablespoons cider vinegar
1/3 cup of sugar
1/4 cup of pomegranate seeds
Wash the wings and season them with salt and pepper. Bake at 400 degrees in a single layer on a non-stick sheet pan until they are golden brown. About 45 minutes.
Meanwhile in a medium sauce pan on medium high heat, sauté the garlic and jalapeno for about a minute, then add the sugar, vinegar and juices. Stir until the sugar has dissolved, and is reduced to about 2/3 of a cup.
Toss the wings in the sauce and return to the oven for another ten minutes. Garnish with pomegranate seeds and serve.
I find that you can get a good two cups of seeds out of one pomegranate, or at least the Lady of the House (Mona) can. The chicken wings and pomegranate salad would both pair well with a Gewürztraminer from Columbia Winery.
Please feel free to let me know if you have any questions or comments, I enjoy hearing from you.
Darryl Allan is food and beverage director for Fountainhead Hotels, which includes Zach’s Restaurant at Sophie Station Hotel. He enjoys sharing his passion for fun, creative and great-tasting food. E-mail him at fb@fdifairbanks.com.
Read more: Fairbanks Daily News-Miner - Pomegranates offer great health benefits
The pomegranate is the inspiration for this month’s article. The pomegranate is a bit unusual, and it falls into the super foods category, which of course fits nicely into my new eating plan. New research has put this fun fruit on the list of heart-healthy foods. With characteristics similar to red wine, this research is hard to repudiate. Not exactly an easy fruit to eat or prepare but one that is well worth the effort. I know someone (a father) who peels the pomegranates and separates the seeds for his daughters when they have them in their lunches (to which the mother replies, “Who has that kind of time?”) Now don’t get me wrong, I love the Lady of the House, but I am afraid she’s going to have to peel her own pomegranate. And peel them well, she does.
This first recipe calls for a “chiffonade” of fresh mint. A chiffonade is just a fancy (French) term meaning “made of rags.” It simply means to cut into long thin strips. Take a handful of mint leaves, roll them up tightly, and with a knife thinly slice the rolled up mint creating thin strips. Fluff them up to top this dish. The recipe also calls for “orange blossom water.” Don’t be scared, just substitute with some orange zest, orange oil or orange extract.
Citrus and Pomegranate
6-8 citrus fruits (a combination of grapefruits, oranges etc.)
1/4 cup chiffonade of fresh mint
1/4 cup of pomegranate seeds
1 tablespoon of local wild flower honey
1/4 tablespoon of orange blossom water
Cut off the end of each piece of fruit. Stand the fruit on the now-flat end and using a flexible knife cut the peel off working your way around the fruit. Slice the fruit width wise about 3/8-inch thick. Artistically arrange the fruit on a platter, thin out the honey with the orange blossom water and drizzle across the fruit. Sprinkle the pomegranate seeds across the top of the fruit display, and garnish with the mint. Serve immediately. This is a great brunch dish that serves six.
The following recipe offers a great combination of flavors. Add, change or eliminate items as you please. I like the way the textures and contrasting flavors work together. Serve as a stand-alone tossed salad, or top with chicken or thinly sliced grilled steak.
Seasonal Salad with Pomegranate
1/4 cup of pomegranate seeds
1 small head of butter lettuce
1 small head of romaine, or leaf you choice
3-4 ounces of feta
1/4 cup of rough chopped toasted hazelnuts
1/4 cup of herb-spice oil and vinegar dressing (as needed)
4-6 ounces per person of sliced cooked seasoned chicken, (this is optional, just use whatever meat you have on hand)
Tomatoes, cucumber, onion etc for garnish
Toss everything together, except the chicken/meat, along with your dressing. Serve with the chicken/meat on top. This is an ideal meal for four.
This chicken wing recipe is a great Super Bowl snack. You can cook your wings and the sauce the day before and just toss them together on game day and warm them up in the oven.
Spicy Pomegranate Chicken Wings
3 pound of chicken wings (cut at the joints)
1/2 teaspoon olive oil
2 jalapenos seeded and minced
1 tablespoon minced garlic
1 cup of cranberry juice
1 cup of pomegranate juice
2 tablespoons cider vinegar
1/3 cup of sugar
1/4 cup of pomegranate seeds
Wash the wings and season them with salt and pepper. Bake at 400 degrees in a single layer on a non-stick sheet pan until they are golden brown. About 45 minutes.
Meanwhile in a medium sauce pan on medium high heat, sauté the garlic and jalapeno for about a minute, then add the sugar, vinegar and juices. Stir until the sugar has dissolved, and is reduced to about 2/3 of a cup.
Toss the wings in the sauce and return to the oven for another ten minutes. Garnish with pomegranate seeds and serve.
I find that you can get a good two cups of seeds out of one pomegranate, or at least the Lady of the House (Mona) can. The chicken wings and pomegranate salad would both pair well with a Gewürztraminer from Columbia Winery.
Please feel free to let me know if you have any questions or comments, I enjoy hearing from you.
Darryl Allan is food and beverage director for Fountainhead Hotels, which includes Zach’s Restaurant at Sophie Station Hotel. He enjoys sharing his passion for fun, creative and great-tasting food. E-mail him at fb@fdifairbanks.com.
Read more: Fairbanks Daily News-Miner - Pomegranates offer great health benefits
Pomegranate juice found beneficial for dialysis patients
Patients on hemodialysis who consumed pomegranate juice for 1 year developed significantly fewer infections compared with those who did not, results from a single-center placebo-controlled study showed. They also had significant reductions in markers of inflammation and protein oxidation, Dr. Batya Kristal reported during a press briefing at the annual meeting of the American Society of Nephrology. "Antioxidant-rich pomegranate juice has been shown to improve the lipid profile in patients with diabetes, reduce blood pressure in patients with hypertension, and improve heart function in those with heart disease," said Dr. Kristal, a nephrologist with Western Galilee Hospital, Nahariya, Israel.
She and her associates set out to study the use of pomegranate juice in hemodialysis patients "because they also suffer from oxidative stress, which is caused by excess production of free oxygen radicals in the face of low antioxidants," she said. "Free radicals are involved in the development of chronic diseases such as aging, coronary heart disease, and cancer. The damage of free radicals can be reduced by dietary intake of antioxidants." During dialysis, she continued, the blood flow through the dialyzer enhances free radical release, which adds to the high levels of oxidative stress and inflammation. For the study, 101 dialysis patients were randomized to receive 3.38 ounces of pomegranate juice or placebo three times per week for 1 year. "The pomegranate juice and placebo bottles looked the same," Dr. Kristal said. "Even the taste was similar. Both patients and staff were blinded to its content."
The researchers chose a commercial pomegranate juice manufactured in Turkey and marketed in Israel. She said the product was chosen because it had the highest concentration of polyphenols among 14 pomegranate juices tested. The study’s primary end point was the change from baseline in markers of inflammation and protein oxidation, including neutrophil priming, interleukin-6, albumin, and oxygenized fibrinogen. The main secondary end point was the rate of hospitalization due to infections. After 1 year, patients in the pomegranate group had significant reductions in neutrophil priming (P = .003), oxidized fibrinogen (P = .001), Il-6 (P less than .001), and albumin (P = .005), while those in the placebo group had no significant change in any of the markers.
Dr. Kristal also reported that patients in the pomegranate group had a lower rate of infection-related hospitalization compared with patients in the placebo group (33 vs. 55 per 1,000 patient-months, respectively), a difference that was not statistically significant (P = .11). However, significantly fewer patients in the pomegranate group developed a second infection-related hospitalization compared with their counterparts in the placebo group (3 vs. 18 per 1,000 patient-months, for a P value of .01). Since pomegranate juice contains a high amount of potassium, Dr. Kristal emphasized that its intake by dialysis patients should be monitored by a dietician and a nephrologist, to prevent potassium overload. She also noted that pomegranate juice may interfere with the metabolism of certain drugs. The study was funded by the Chief Scientist Office of the Ministry of Health, Israel; the Jess and Mildred Fisher Family Cardiology Research Fund; and the Office of the Executive Vice President for Research, Technion, Israel.
Source: internalmedicinenews.com
She and her associates set out to study the use of pomegranate juice in hemodialysis patients "because they also suffer from oxidative stress, which is caused by excess production of free oxygen radicals in the face of low antioxidants," she said. "Free radicals are involved in the development of chronic diseases such as aging, coronary heart disease, and cancer. The damage of free radicals can be reduced by dietary intake of antioxidants." During dialysis, she continued, the blood flow through the dialyzer enhances free radical release, which adds to the high levels of oxidative stress and inflammation. For the study, 101 dialysis patients were randomized to receive 3.38 ounces of pomegranate juice or placebo three times per week for 1 year. "The pomegranate juice and placebo bottles looked the same," Dr. Kristal said. "Even the taste was similar. Both patients and staff were blinded to its content."
The researchers chose a commercial pomegranate juice manufactured in Turkey and marketed in Israel. She said the product was chosen because it had the highest concentration of polyphenols among 14 pomegranate juices tested. The study’s primary end point was the change from baseline in markers of inflammation and protein oxidation, including neutrophil priming, interleukin-6, albumin, and oxygenized fibrinogen. The main secondary end point was the rate of hospitalization due to infections. After 1 year, patients in the pomegranate group had significant reductions in neutrophil priming (P = .003), oxidized fibrinogen (P = .001), Il-6 (P less than .001), and albumin (P = .005), while those in the placebo group had no significant change in any of the markers.
Dr. Kristal also reported that patients in the pomegranate group had a lower rate of infection-related hospitalization compared with patients in the placebo group (33 vs. 55 per 1,000 patient-months, respectively), a difference that was not statistically significant (P = .11). However, significantly fewer patients in the pomegranate group developed a second infection-related hospitalization compared with their counterparts in the placebo group (3 vs. 18 per 1,000 patient-months, for a P value of .01). Since pomegranate juice contains a high amount of potassium, Dr. Kristal emphasized that its intake by dialysis patients should be monitored by a dietician and a nephrologist, to prevent potassium overload. She also noted that pomegranate juice may interfere with the metabolism of certain drugs. The study was funded by the Chief Scientist Office of the Ministry of Health, Israel; the Jess and Mildred Fisher Family Cardiology Research Fund; and the Office of the Executive Vice President for Research, Technion, Israel.
Source: internalmedicinenews.com
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