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SOLTIMES AUGUST 2010
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I regularly find delays and hold-ups on my way to appointments. I used to become stressed about this, but no more. I have discovered another way. Whenever I am faced with an unexpected queue of traffic, a series of traffic lights all on red or an unexpected diversion, I remain calm, believing that all will be well. I tell myself that I will arrive on time and I always do! The secret, I think, is really believing that it is all working for the highest good. So I tell myself that
any hold-ups are saving me from an accident or other mishap that I would become involved in if circumstances didn’t conspire to delay me. I also tell myself that if I should end up being late, then so will everyone else, or the meeting will have been re-scheduled for the exact time that I arrive. It really does work. Last week I experienced several delays en-route to a party which resulted in my arriving at the same time as friends. Later in the week the universe decided to give me a big test. I set off for a workshop in an unfamiliar city having planned out my route carefully. I was presented with a diversion at my first major turn, a road closure and diversion at the second turn and, just half a mile from my destination, yet another road closure and diversion! This was a big test of my belief, but it didn’t waver and I arrived at exactly the time specified! What if this belief works for the whole of life and that delays and challenges are just mechanisms to ensure that we arrive at the right experience at the right time for our highest good and happiness? How different would life feel if you could truly believe that?
Sue Courtney is a Personal Success Coach and Stylist. You can contact her at her website www.successandimagecoach.co.uk or email her at email@example.com
Pass the chilli sauce!
Spicy foods ‘may lower blood pressure’
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Eating mouth-numbing foods such as fiery chilli peppers could help lower blood pressure, a new study has suggested.
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abundant components in chilli peppers, could reduce blood pressure in genetically hypertensive rats,” said Zhiming Zhu of Third Military Medical University in Chongqing, China.
Scientists have discovered that the longterm ingestion of capsaicin, the ingredient in chillies that makes them taste hot, can reduce blood pressure – at least in rats.
The study, published in the journal Cell Metabolism, suggests that capsaicin works by activating a special “channel” in the lining of the blood vessels called the transient receptor potential vanilloid 1 (TRPV1). When the channel is activated, it increases the production of nitric oxide in the blood vessels that is believed to protect against inflammation and other vascular problems.
Previous studies have produced mixed results when it comes to finding a link between hot chillis and blood pressure, but this may be because they were carried out over relatively short time periods, the scientists said. The latest findings are the first to establish a link between the ingestion of capsaicin over a longer period of time and a subsequent lowering of blood pressure in animals genetically predisposed to having hypertension. “We found that long-term dietary consumption of capsaicin, one of the most
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The scientists said the study on the rats now needs to be confirmed by analysing any epidemiological association between eating chilli peppers and blood pressure. Dr Zhu said one clue came from China, where the prevalence of hypertension is greater than 20 per cent in the north-eastern regions of the country, but between 10 and 14 per cent in souther-western regions such as Sichuan where spicy food is more commonly eaten.
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Spicy food flavoured with hot chilli peppers contains a natural chemical ingredient that may lower blood pressure, according to a study on a strain of laboratory rats with hypertension.
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“People in these regions like to eat hot and spicy foods with a lot of chilli peppers. For example, a very famous local food in my hometown, Chongqing, is the spicy hot pot,” Dr Zhu said. He added that eating hot, spicy food may not be necessary to gain the benefits of chillis because similar compounds are present in sweet peppers. There is, for instance, a mild Japanese pepper, which contains a compound called capsinoid that is closely related to capsaicin. “Limited studies show that these capsinoids produce effects similar to capsaicin. I believe that some people can adopt this sweet pepper,” Dr Zhu said.
Sol Times Newspaper Issue 249 Roquetas Edition