Cinnamon is one of the world’s oldest known spices used for centuries. In the Middle Ages was considered more precious than gold and was one of the first products to be traded between Europe and the Middle East.

Cinnamon health benefits have been widely accepted and used in medicine, medicines, and cooking. With the development of artificial drugs recently have become less popular spices such as cinnamon. We rely on rich pharmaceutical companies, more and more pills to do the same job, because they have spices and herbs have been effectively over the years to produce.

But times are changing and we as a society begin to re-discover the health benefits of natural spices such as cinnamon and able to provide, how to better use. It is no surprise that there is a strong correlation between a general increase in allergies, intolerance and bad side effects, with the number of new drug products.

I’m not going to heal against the development of drugs against diseases and illnesses, but it seems that we are all too willing to explore these drugs, without which, in turn, the potential benefits of foods, herbs and spices that are already available.

Cinnamon is one of those spices that examines and explores much more aggressive about the benefits they offer and how they are best used in our food and medicine.

And with a lot of healthy nutrients, it is a natural anti-inflammatory to relieve pain, swelling and inflammation. Arthritis suffer a high level of pain experienced after consumption of cinnamon a day.

With type 2 diabetes benefits of cinnamon, because the body’s blood sugar levels, allowing them to control the body’s own insulin effectively.

Cinnamon may help promote weight loss by increasing the body’s metabolic rate, which in turn burns more calories.

You may also like a mask on the skin, dissolves impurities and clear pimples and blacks can be used.

Cinnamon is also rich in antioxidants, which is for our overall health and wellness. In fact, only 1 teaspoon of cinnamon contains antioxidants so much as a half cup of blueberries and a glass of pomegranate.

These are just some of the health benefits of cinnamon, which can be easily incorporated into your diet and no side effects or allergic reactions.

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Are you aware of what the causes of allergies are? Most people will know when they have one, and often will have some form of either prescribed or self medicated solution to the problem, but very few of us actually know what causes these reactions in the first place.

In this article we’re going to have a look at some of the how’s and why’s behind one person getting an allergy, and another person not getting one.

What makes one person more susceptible to the causes of allergies than someone else?

Essentially what’s going on is a genetic thing, so, some people will be more genetically inclined to be hypersensitive to something that many other people won’t be i.e. you may have a peanut allergy and a sibling may like nothing better than having a nice bag of dry roasted peanuts as a treat after a hard day’s work.

What happens is that the lymphocytes cause a misidentification of the harmless proteins in the sufferer’s body, and it then treats those proteins as being harmful, and this sets off the immune system. The white blood cell then transforms itself into a mast cell which produces a chemical known as an immunoglobulin. The immunoglobulin is programmed specifically to target the troublesome antigen (the foreign protein).

Because the immune system has been activated as it would if you were suffering from, for example, a harmful virus, you will see your body starting to show many of the same effects as it starts to fight the ‘harmful’ peanut protein.

As part of the ‘fight’ the body produces histamine which causes the symptoms that you’ll see when you get an allergy i.e. vomiting, nausea, runny nose, itching etc, and this is why most of the medication that you’ll take to alleviate the allergy contains anti-histamine.

The thing that most people will find odd is that the allergy isn’t there the very first time they come into contact with the thing that subsequently starts to give them the hypersensitivity reaction. One of the reasons put forward for that happening is this:

The causes of allergies that you come across haven’t been faced by the body’s immune system before, so they aren’t ‘programmed’ to deal with the harmful protein when they first come across it. The second time, however, they do know what they’re dealing with and go into full combat mode.

Another thing of interest is the fact that allergies can develop for things that don’t have the same protein, but do have a similar protein. This cross-reactivity is why you can have a seafood allergy even though the various types of seafood are actually quite different.

A theory as to why there seem to be so many more causes of allergies these days is the almost totally sanitized conditions that people are trying to surround themselves in. The idea is it makes the body far more likely to over react when it comes into contact with something it’s unfamiliar with, and treats it as a threat.

For the best example of that hypothesis you just need to read H.G Wells’ War of the Worlds, and see what happened to the Martian invaders!

So there we have it, the causes of allergies, and things we can learn from H.G Wells.

The causes of allergies that get the most severe of reactions are usually down to the person being genetically predisposed to it. The body treats the harmless protein as if it were a threatening antigen, and sets of the defense systems. Histamine is created which gives you all of the symptoms associated with the causes of allergies, but anti-histamine can be used to help control them.

Originally from India, mangos have been around for over 4,000 years. According to legend, Buddha found peace in a mango grove. In modern day India, mangoes are considered a symbol of life.

Mangoes are one of the best sources of betacarotene, quercetin and astragalin. These are powerful antioxidants that neutralise free radicals. Free radicals can damage cells and lead to heart disease, cancer, premature aging and degenerative diseases.

Vitamin Powerhouse

One small mango provides a quarter of your recommended daily allowance for vitamin C, nearly two thirds of your daily quota for vitamin A, good amounts of vitamin E and fibre. They also contain vitamin K, phosphorus and magnesium. Mangoes are particularly rich in potassium which can help reduce the risk of high blood pressure.

Pectin Lowers Cancer Risk

Mangoes also contain pectin, a soluble dietary fibre, which has been shown to lower blood cholesterol levels. Recently, scientists at The Institute for Food Research, discovered that a fragment released from pectin binds to, and inhibits galectin 3, a protein that plays a role in all stages of cancer progression. Other population studies, including the European Prospective Investigation of Cancer, have identified a strong link between eating lots of fibre and a lower risk of cancers of the gastrointestinal tract.

Low Calorie

Mangoes are a considered a ‘high volume’ food which means you get a lot of food for a relatively small amount of calories – one mango contains around 135 calories. However, they are quite high in natural sugar with one mango containing around 30g.