THEGAYUK

Tag: Vitamin B12

  • RECIPE | Italian Chicken Liver Pate

    Pate is renowned for being ridiculously fatty, but I try and keep that to an absolute minimum by using only 1 tbsp of butter. In fact, I used a dairy-free alternative the other day when making this and it was perfectly fine. Although the cholesterol content of chicken livers is high it does provide us with a good intake of vitamin A, B-12 and folic acid.

    CREDIT: Jordan Lohan

    The Italian spin on this French classic comes from anchovy, capers, sage and parmesan- and it really is tasty! Don’t be put off by the anchovies- I’m not a lover of them on there own but in dishes like this it really takes the flavour up a notch!

    Ingredients.
    250g chicken livers, defrosted if frozen
    1 tbsp unsalted butter
    1 shallot, finely sliced
    1 clove garlic
    2 anchovy fillets
    ½ tbsp capers, chopped finely
    3 sage leaves
    80ml white wine
    small grating of lemon zest
    30g parmesan, grated

    Method.
    1. Prepare your livers by getting rid of any fat, or greenish parts.

    1. Melt the butter and a glug of olive oil in a large frying pan, and begin to cook the shallot, garlic, sage, capers, and anchovy fillets until they are golden.

    2. Add in the chicken livers and continue to fry until well browned.

    3. Add in half of the white wine, whilst stirring the pan until the wine has been almost absorbed.

    4. Add in the final half of wine and repeat stirring.

    5. Take the pan off the heat and transfer to a small food processor. I like mine completely smooth, so blitz until my desired consistency is reached.

    6. Finally add in a small grating of lemon zest, along with the parmesan. Give a final pulse and stir with a spoon to ensure zest and parmesan are incorporated within the pate.

    7. You can now serve warm spread on crositini, or alternatively spoon into ramekins and cover in the fridge until you’re ready.

  • RECIPE | Brussels Brunch

    Prep 5 mins | Cook 30 mins | Serves 2

    It’s a little bit bubble and squeaky. It’s a little bit hashy. It’s even a little bit hair of the dog. But it’s definitely got the cure factor. Whether your shrouded in a hangover darkness you can’t seem to shake or if you just want a bloody good brunch with the boys- this is yours.

     

    The sprouts supply a fantastic amount of vitamin K to help your achy bones, and vitamin C / copper to give your immune system a kick in the right direction. On top of that, one medium potato on average will contain 20% of your recommended intake of vitamin C & copper, along with 31% B6, which helps the liver detox. Chorizo’s B-12 and thiamine will also pick up our energy levels for the day ahead.

     

    BRUSSEL SPROUTS – Around 155g of sprouts will supply you with the following of your recommended daily intake; 243% vitamin K (great for bones), 128% vitamin C, 23% folate, 16% vitamin B6, 16% fibre, 14% copper (good for immune system). To name a few. Glucosinolates are a plenty in sprouts, and it’s this that activates detoxification of carcinogens in the body. (SOURCE: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=10 ).

     

    BEER – Beer has small amounts of protein, fibre and B-vitamins. But what is going to work alongside the sprouts and the Vitamin K, is the silicon within the beer. Silicon is a compound to help maintain strong bones. Phosphorus and Magnesium are also in beer which are renowned for their healthy bone and teeth properties. (SOURCE: http://blog.cookingchanneltv.com/2013/09/23/health-benefits-of-beer/ )

     

    CHORIZO – One serving of chorizo contains 0.6mg of vitamin B1 (thiamine), which helps us convert our food into energy. Another great energy boosting benefit of chorizo is it’s 2mg per serving of vitamin B-12. The daily recommended intake only being 2.4mg. Chorizo is not only delicious but will certainly help us get the getup and go feeling much needed if you’re choosing to cook this on a hangover. (SOURCE: http://www.livestrong.com/article/466148-what-are-the-benefits-of-chorizo/ )

     

    Ingredients.

    ½ link chorizo, skin removed and sliced into rounds or wedges

    150ml beer

    240g trimmed sprouts (packet of), bottoms removed & halved

    2 potatoes, peeled and cubed

    2 garlic cloves, finely chopped

    2 shallots, finely chopped

    2 sage leaves (optional), finely shredded

    2 eggs

     

    Method.

    1. Get 2 pans of boiling water on the go and par-boil the potatoes for 10 minutes. Drain & set aside.
    2. In the other pan blanch the sprouts for 3 minutes, then drain and refresh by running under a cold tap. Set aside.
    3. Meanwhile, heat a tablespoon of oil in a large, deep frying pan over a medium to high heat. Cook the chorizo chunks for 5 minutes.
    4. Add the shallots and cook with the chorizo for a couple of minutes.
    5. Add the garlic and the sprouts and cook for 7-8 minutes. Stirring only occasionally. You want to get some crispy, charred bits on the sprouts. Don’t worry if it’s looking very dry as we will add beer in a bit. If the ingredients are starting to burn too quickly then reduce your heat.
    6. Add the potatoes to the pan with a bit of black pepper. Stir to combine and cook for a couple more minutes.
    7. Add the beer (and sage, if using) and let it bubble out undisturbed for a minute, then stir and have a go at any parts stuck to the bottom of the pan.
    8. You want all the beer to be absorbed before serving, and then let it continue to cook to get a bit of crisp on the potatoes. You can either fry an egg however you’re used to cooking eggs or you can follow my method which guarantees no broken yolks!

     

    Eggs Tip!

    Pre-heat your grill to high. Heat a dash of oil in a frying pan over a high heat, crack your eggs is so you cook the underneath of the egg, then shove the pan under the grill to cook the eggs on top. Once the egg looks pearly and cooked remove from the grill and use a spatula to pop on top of your chorizo hash on plates. A few drops of hot sauce if you like it spicy and you’re ready to gorge.

  • RECIPE | Beef Stifado

    Beef Stifado

    Serves 3 (or 2 without a carb) | Prep Minimum 3 ½ hours marinading, or overnight | Cook 2 ½ hours |

    If you are looking for a seriously tasty portion of comfort in a bowl, then this beef stifado is definitely for you! Through slow cooking it develops a rich, red wine, almost smokey flavoured sauce. It’s ingredients are essentially very basic, so I like to have garlicky mashed sweet potatoes with a green vegetable next to this hunky beefy dish, to help me get closer to my 7-a-day. This deserves good ingredients, so try going for organic produce if you don’t already. Try and marinade the beef as long as possible, over night if you can.

    BEEF

    Around 85g of beef provides you with the following of your daily requirements; 50% protein, 39% zinc, 37% B12, 24% selenium, 20% phosphorous, 18% niacin, 16% B6, 14% iron, 12% riboflavin. (SOURCE; http://www.beef.org/udocs/Beef%20Bytes%20Health.pdf

    TOMATOES

    are full of beta carotenes which is really beneficial to our skin. Tomatoes contain high vitamin C, and also vitamins A & K. They are helpful when needing to boost your immune system and also have anti cancer properties.

    Ingredients.

    For the marinade:

    125ml red wine

    2 garlic cloves, crushed

    2 cloves

    2 sprigs fresh rosemary

    2 bay leaves, fresh or dried

    1 cinnamon stick, broken in two

    1 tsp oregano

    400g organic beef, diced

    400g can organic chopped tomatoes

    250g organic shallots, peeled

    2 tbsp organic tomato puree

    1 beef stock cube (low-salt)

    Method.

    Preheat oven to 180c / 160c (fan) / Gas Mark 4

    1. In a deep bowl mix together all the marinade ingredients along with the beef, cover and chill in the fridge for at least 3 ½ hours.
    2. Reserving the marinade liquid, drain the beef. At this point I pick out the cinnamon stick pieces, rosemary etc. and keep them with the reserved marinade liquid.
    3. Heat 1 tbsp olive oil in a large frying pan and brown the beef. Once browned, place in an oven proof casserole dish that has a lid.
    4. Fry your whole peeled shallots in the same pan as you did the beef, until they turn golden on the outside. Remove and place with the beef in the casserole dish.
    5. Increase the heat on the frying pan and add your marinade liquid, chopped tomatoes, tomato puree, stock cube, and 100ml of water.
    6. Let the sauce reach boiling point and then take off the heat, transferring to the casserole dish. Mix all together, cover and cook in the oven for 2 ½ hours. I normally take a look and stir every hour whilst it’s cooking.
    7. Serve with a healthy carb and vegetables of your choice.

  • RECIPE: Steak Slice with Artichoke, Feta and Spinach Pasta

    Steak Slice with Artichoke, Feta and Spinach Pasta

    Serves 2 (with leftovers of the pasta)

    Prep 10 mins

    Cook 45 mins

    Healthy Bones / Antioxidant Rich

    This combination works really well together. A beautiful slab of beef sliced and topped upon a sticky onion, spinach and feta penne bake, with the lovely creamy sharpness of artichokes running through it. A weekend winner.

    SPINACH – No wonder this was Popeye’s food of choice. 180g of spinach provides the following DRI; 987% vitamin K (healthy bones and teeth), 104% vitamin A, 84% manganese (another one for bones, and also skin integrity, collagen and blood sugar), 65% folate (skin, liver, eyes, hair), 39% magnesium (another good one for bones, and also heartburn), 35% iron, 34% copper, 32% vitamin B2, 25% vitamin B6, 24% vitamin E, 24% calcium, 23% potassium, 23% vitamin C, amongst others! 

    ARTICHOKES- A long standing digestive aid, first discovered by the Egyptians, used to also combat acid reflux, stomach discomfort, and bloating. Artichokes are also a good source of anti-oxidants; silymarin, caffeic acid, and ferulic acid. Artichokes are also great for detoxification and cleansing the liver.

    (SOURCE:  http://www.livestrong.com/article/471274-what-are-the-health-benefits-of-artichoke-hearts/ )

    BEEF- Around 85g of beef provides you with the following of your daily requirements; 50% protein, 39% zinc, 37% B12, 24% selenium, 20% phosphorous, 18% niacin, 16% B6, 14% iron, 12% riboflavin. ( SOURCE: http://www.beef.org/udocs/Beef%20Bytes%20Health.pdf )

    Ingredients

    1 red onion, chopped

    1 shallot, chopped

    1 garlic clove, sliced

    1 can artichoke hearts, drained and hearts in half

    100g bag young leaf spinach

    100ml pasta cooking water reserved

    ½ block feta, chopped

    250g penne pasta (I use Dove’s gluten free)

    2 sirloin steaks

    Instructions

    Preheat your oven to 220c / 200c (Fan) / Gas Mark 7

    1. Get a saucepan of boiling water on the go and cook the pasta according to packet instructions. Meanwhile…
    2. In a small frying pan heat a tablespoon of oil and over a high heat fry and char your shallot and red onion for 5-6 minutes.
    3. Add in the sliced garlic and fry for a further minute. Set Aside.
    4. Once your pasta is al dente, drain but remember to reserve 100ml of the cooking water.
    5. Mix together the pasta, artichoke hearts, spinach, onions and garlic, 100ml cooking water along with some of your feta (reserving some to sprinkle on top).
    6. Place into a baking dish, top with remaining feta and drizzle in olive oil.
    7. Bake in the oven for 20-30 minutes so you have a crispy, golden top.
    8. You want to get the steak on the go in time for when your pasta is ready to be taken out of the oven.
    9. Get your griddle pan really, really hot. I oil my steaks before frying, some people do some don’t.
    10. Cook according to guidelines below, and after the meat resting, cut into slices.
    11. Remove pasta from oven, plate up with the steak slices resting on top.

    HOW LONG TO COOK STEAK

    For between 2 and 2 ½ cm thickness steak:

    Blue Fry for 1 to 2 minutes on each side and rest for 6 minutes.

    Rare Fry 2 ½  minutes on each side and rest for 5 minutes.

    Medium Rare Fry for 3 or 4 minutes on each side and rest for 4 minutes.

    Medium Fry for 4 minutes on each side and rest for 3 minutes.

    Medium Well Fry for 5 minutes on each side and rest for 2 minutes.

    Well Done Fry for 6 minutes on each side and rest for 1 minute.

  • RECIPE | Devilled Eggs with Smoked Bacon

    These cute n creepy hors d’oeuvres’ will definitely put smiles on your guest’s faces. Simple, inexpensive, and being fun to make add to the delight of this dish. The classic flavour combination of egg and bacon brought into the realm of a dinner party by adding whole grain mustard, spring onions and black olive. You could do a half n half batch by adding some cayenne pepper on top of some of the eggs for variety.

    Serves 8 (as canapés)
    Prep 30 mins
    Cook 10 mins (egg and bacon)

    The recipes suits 8 people for canapés (1 egg each), but you may want to make more as they’re one bite wonders and extremely more-ish. In the event of leftovers, you’ve already got breakfast sorted!

    EGGS – 1 egg provides the following of your recommended daily intake; 22% selenium (selenium deficiency, which some people who are HIV positive may have, has implications on immune function, depression, cardiovascular disease, cancer, hypothyroidism, infertility in males), 15% B2, 9% phosphorous (bones & teeth, digestion, hormones), 9% B12, 7% B5, 6% vitamin A, 5% folate. Although eggs are high in cholesterol they do not adversely affect blood cholesterol. In fact, eggs help raise the “good” cholesterol, HDL. Eggs are also a fab source of protein containing all the essential amino acids in right doses. (SOURCE: http://authoritynutrition.com/10-proven-health-benefits-of-eggs/ )

    Ingredients.
    80g light mayo
    8 eggs, hard boiled and halved
    3 rashers smoked bacon, cooked until crispy and finely chopped
    2 spring onions, finely sliced
    1 tsp wholegrain mustard
    small bowlful of black olives

    Method.
    1. Carefully scoop the hard-boiled yolks out of the egg halves. I found it easiest to loosen one edge of the yolk with a teaspoon and the whole yolk would follow.

    2. In a bowl, mash together with a fork the; yolks, mayo, bacon, spring onions, wholegrain mustard and a little black pepper.

    3. Scoop your fluffy egg and bacon mix back into the hollow of the egg halves. You could also pipe the mix back into the hollows if you’re feeling pedantic about presentation.
    4. At this point you have now made devilled eggs and they can be served straight away or kept in the fridge for a few hours until required.

    optional

    5. To add a Halloween twist and make them into spider eggs, have your bowlful of black olives and your chopping board out and slice whole olives into halves to create the bodies of the spider. Slice small lengths of olives to create the legs. I found it easiest to place the spider legs on top of the eggs, and then place the spider body on top of the legs to complete the look.

  • RECIPE | Posh Cod & Chips

    Serves 4 | Prep 20 minutes | Cook 20 minutes

    B12 BOOSTER / Anti-Oxidant Rich

    I am not normally one to go for fish, I have a strange fear of the sea that extends to fish being on plates. However, this is not fishy in the slightest and I found myself sharing the last fish parcel with a friend the first time I made it. I served mine with sweet potato chips, and had a pot of the left over pesto on the side (like a more refined version of mushy peas, perhaps), and had a posh fish and chips night.

    COD- For every 113g of cod you eat, you are receiving the following of the recommended daily intake; 109% B12, 88% iodine (great anti-oxidant stimulant, thus boosting the immune system), 57% selenium (HIV can deplete someone’s antioxidant / selenium resources so Cod makes a great natural way of boosting levels back up), 55% phosphorous, 42% protein, 21% choline (liver protector)- to name the highest. (SOURCE : http://www.whfoods.com/genpage.php?tname=foodspice&dbid=133 ).

    INGREDIENTS.

    One batch of artichoke & pistachio pesto

    4 pieces of cod (either fillet or tail-end will work)

    12 slices of pancetta

    few springs of thyme, leaves removed

    Olive oil
    METHOD.

    Preheat your oven to 220c / 200c (fan) / Gas Mark 7

     

    1. If you are using a fillet, then using a sharp knife make an incision in it’s thickest part and slice horizontally to create a pocket (just as if you were stuffing a chicken breast), and stuff with a tablespoon or so of the pesto.
    2. If you are using the tail end (this is what I used) then have where the skin used to be side up, place a tablespoon or so of the pesto on the fish and fold one half of the fish on top of itself sandwiching the pesto.
    3. Wrap each now stuffed fish in 2-3 slices of pancetta (depends how big your slices are) and place in an oven-proof baking dish.
    4. Drizzle with olive oil and sprinkle a few thyme leaves on top.
    5. Roast in the oven for 20 minutes.
    6. Remove from the oven, at this point you could choose to pan fry the fish parcels in order to get a bit of crisp on the outside.
    7. Serve with a pot of remaining pesto on the side, or alternatively keep leftover pesto in the fridge to use with pasta the following day.
  • FOOD: The Power Of Plant, Healing HIV

    FOOD: The Power Of Plant, Healing HIV

    The Power Of Plant, Healing HIV

    By no means am I suggesting medication be swapped in favour of natural remedies, and whenever incorporating a supplement or out of the ordinary addition to your diet, you should always seek medical advice in the first instance.

    After recently being diagnosed HIV myself, and try as I might, as I’m sure some HIV-positive people may be able to relate to when they first found out, I could not find the wonder drug online to cure me! I’m assuming this was my denial stage. After re-assessing and implementing a new diet, I started delving into plants and herbs that had undergone testing and scientific research that provided some promising results.

    The more I looked, the more evidence I came across not only from clinical trials but professional herbalists, ancient practices of medicine, even biblical references. It would seem that the plant world does have some interesting attributes in helping to strengthen our immune system, and dis-encouraging the growth of the HIV-1 virus within the body. A lot of the evidence found to support anti-HIV activity also shows anti-cancer activity too.

    The following plants/herbs/spices are readily available and would not only benefit people that are HIV positive but could be used within any diet/regime for general and specific health issues. It is not suggested that you take it upon yourself to incorporate any of the following before seeking advice/approval from your GP / Nurse / or nutritionist (especially if you are on any medication as certain plants have been known to interfere or react with meds). Some of the studies carried out have been done so via test tube so it is unclear how reactive the plant is in the human body.

    If you are considering discussing the possibility of incorporating supplements with a professional, then it’s best to ensure you initially bring it back to basics and ensure you have a healthy diet and are eating the right foods for your body. Spirulina and pomegranates will do nothing for you if you’re a chicken nugget and chocolate fiend.

    Herbalists can help treat a huge range of health issues; immune system issues, allergies, autoimmune conditions, energy, stamina, fatigue, emotional health, hormonal health, fertility, digestion, nutrition, skin, heart & circulation, and joints & bones. To find a herbalist near you, click here.

    MANGOSTEEN

    (Queen of the tropical fruits) Historically used in folk medicine, this fruit is thought to have come from South East Asia. The entire fruit (rind, flesh, leaves, bark) contain Xanthones, which have; anti-inflammatory, antioxidant, anti-tumor, antibacterial, and antifungal properties, to name a few. A study which took place showed that xanthone mangostin, derived from the mangosteen inhibited the replication cycle of HIV. (SOURCEhttp://www.gayprideband.com/Mangosteen%20Studies%20PDF.pdf

    BITTER MELON (wild cucumber)

    An unusual vegetable-fruit used as a healing aid for intestinal or stomach disorders (ulcers, colitis, constipation, worms). Bitter melon has also proved successful for people suffering with; psoriasis, liver disease, kidney stones, and diabetes. MAP-30, a plant protein within the veggie-fruit has been found to fight against the HIV virus. (SOURCE:http://www.ncbi.nlm.nih.gov/pubmed/7665070

    HYSSOP

    In Greek, this word means ‘Holy Herb’. In fact, it is so holy it’s mentioned ten times in the Old Testament, being used to purify sacred areas and cleanse leprosy sufferers. Hyssop is an immune system strengthener and blood nourisher. The crude extracts of dried out Hyssop Officinalis leaves showed potent antiviral qualities and anti-HIV activity. (SOURCE:http://www.ncbi.nlm.nih.gov/pubmed/7665070)

    OLIVE LEAF EXTRACTION

    Olive leaf is simply the leaves from an olive tree. With an antioxidant level doubling that of green tea extract, and 400% higher than vitamin C, no wonder the olive tree was referred to as “the tree of life” in the Bible. The real treasure within the extract lies within its Oleuropein, that contains; anti-fungal, antibacterial, and antiviral properties. The extract is used for blood pressure, cholesterol, heart disease, ulcers, diabetes, cancer, HIV, and much more. Studies found that the Oleuropein prevents acute infection and replication of the HIV virus.

    (SOURCE:http://www.ncbi.nlm.nih.gov/pubmed/12878215
    BLACK SEED EXTRACT (Nigella Sativa)
    I recognised this immediately as an avid Nigella Lawson fan, she uses these seeds in one of her recipes. The seed has been used in medicines for thousands of years and was also reported to have been found in King Tut’s tomb. Used to encourage healing headaches, toothaches, digestive issues, haemorrhoids, respitorary issues, lowering blood pressure, treating cancer, and boosting the immune system. I read somewhere that the only thing black seeds cannot cure is death.
    Interestingly, one of the studies that were carried out on an HIV patient induced a sero-reversion (tested negative for HIV), and remained at healthy CD4 counts 24 months after the experiment.(SOURCE:http://www.ncbi.nlm.nih.gov/pubmed/24311845

    SPIRULINA

    For some reason, I don’t have the capacity to say this word correctly the first time I go to say it. Spirulina is a high-protein “super food” which is formed from a blue-green alga. Rich in vitamins; A, B1, B6, B12, C, along with proteins and minerals. Spirulina has been found to inhibit the replication of HIV in the blood. Available in most health food stores, I have personally started to incorporate this into my diet.

    (SOURCE:http://journals.lww.com/jaids/Abstract/1998/05010/Inhibition_of_HIV_1_Replication_by_an_Aqueous.2.aspx

    NEEM LEAF EXTRACT

    The neem plant is native to India and it’s surrounding regions. The entire plant can be used in medicine and has been done so, especially within traditional medicines such as Ayurveda, to treat malaria, cancer, skin diseases, and diabetes to name a few. With research into it’s benefits to people with HIV, the results concluded a significant influence on CD4 cells.

    (SOURCE:http://www.ncbi.nlm.nih.gov/pubmed/17667213

    LICORICE

    No introduction necessary. Personally, I cannot stand the stuff! However, as a supplement for someone with HIV, it could potentially slow the activation of any dormant immune cells, which would prevent the virus from replicating within the blood. Liquorice root contains the compound glycyrrhizin, which is the part that helps prevent replication. Liquorice root is also full of many anti-depressant qualities and could be used as an alternative to St. John’s Wort. Large quantities are not advised (no more than 7g a day) as it may have implications with testosterone in the body.

    (SOURCE:http://www.ncbi.nlm.nih.gov/pubmed/12679601

    SUMAC (Rhus chinensis)

    Sumac fruits are ground into a red powder, used widely to spice dishes in the Middle East. It has a lemony flavour to it and is often used in hummus. Research has shown that compounds within sumac have anti-HIV activity and would be a useful medicinal plant for HIV patients. Sumac is also a wonderful antioxidant.

    (SOURCE:http://www.ncbi.nlm.nih.gov/pubmed/16368204

    SCHISANDRA

    From East Asia, this “five flavour fruit”, would traditionally be used in Chinese medicine to fight infection, help sufferers of insomnia, and promote healthy skin. Schisandra contains anti-aging properties and has also been used to normalise blood sugar/pressure, whilst boosting your immune system. The fruit has had great results for treating liver disease/hepatitis. China developed a liver-protecting drug titled DBD which is made from compounds within the fruit. The fruit contains lingnans, and it is these that have demonstrated anti-HIV virus activity.

    (SOURCE:http://www.ncbi.nlm.nih.gov/pubmed/19413342

    ROOIBOS LEAVES (redbush)

    I love this tea. I probably drink about 10 cups a day. A study shows a polysaccharide within rooibois leaves has strong anti-HIV properties. They concluded the polysaccharide plays a big part in the mechanism for the virus binding itself to T Cells, and the prevention of that. It is unclear whether this can be achieved by just drinking the tea, however. On the plus side the polyphenols within the tea help to ease headaches, allergies, bone weakness, asthma, eczema, stomach cramps, and also boost your immune system!

    (SOURCE:http://www.ncbi.nlm.nih.gov/pubmed/9058964

    ELDERBERRY

    Massive antioxidant qualities within the elderberry. Its juice was actually used to combat a flu epidemic in Panama, 1995. Elderberries help the immune system’s response to when it is under attack or low and is also rich in vitamins A,B,C. The experiment that took place showed that flavanoid compounds in elderberries blocked HIV-1 entry.

    (SOURCE:http://www.ncbi.nlm.nih.gov/pubmed/19641233

    ASTRAGALUS

    The root of this herb is used to treat anaemia, kidney disease, chronic fatigue syndrome, allergies and HIV. Researchers claim that the herb increases the T-cell count within the body, making this a good immunity booster. Herbalists have used this herb in their medicines for years. Andrew Weil, author of “Spontaneous Healing”- which is an amazing book by the way- has used astragalus with his clients that are HIV positive.

    (SOURCE:http://www.aidsmeds.com/articles/hiv_astragalus_telomere_1667_15595.shtml
    Annoyingly, I cannot stand any of the following as they are all type of mushroom. If you are like me, then they are available in tinctures, capsules, and other complexes. But again, consult your doctor first. Certain types of mushroom have had amazing coverage on their antioxidant and health promoting properties. A lot of research has gone into their impact on cancer, along with HIV.

    MAITAKE (the dancing mushroom) Maitake, or “the miracle mushroom” have been eaten in Asia for years. As a medicine, it has been used for in the treatment of cancer, hepatitis, diabetes, high cholesterol and HIV. Polysaccharides and beta glucans within the mushroom aid the immune system and promote T-Cells.

    (SOURCE: http://doctorschar.com/archives/maitake-and-hiv-infection/

    CHAGA

    This mushroom is one of the highest antioxidants in the world. It has also been publicised previously about its health benefits with cancer. Chaga mushrooms have been useful in treating over 40 conditions. For extensive information on the Chaga mushroom read here:http://www.chagamountain.com/health-benefits.html

    REISHI

    You probably won’t ever see this kind of mushroom in a kitchen. They are bitter and hard. In medicine, they like the Chaga mushrooms are an amazing antioxidant and free radical fighter. Reishi mushrooms are also considered to be beneficial to those suffering from cancer, as they may suppress tumour growth. Reishi mushrooms have also been used with respiratory issues, such as asthma, as they appear to have a healing effect on the lungs. (SOURCE:http://www.herbwisdom.com/herb-reishi-mushrooms.html )

    An experiment showed that the reishi mushroom did, in fact, contain compounds that would help inhibit the HIV virus (SOURCE:http://www.ncbi.nlm.nih.gov/pubmed/22347784 )

    SHIITAKE

    We may recognise this mushroom the most from our love and knowledge of eastern food. This mushroom is a fantastic source of iron. The shiitake has been documented to provide immune support, protection against rheumatoid arthritis (RA), have cardiovascular and anti-cancer benefits, (SOURCEhttp://www.whfoods.com/genpage.php?dbid=122&tname=foodspice ) and test tube studies showed that lignins within the shiitake prevented HIV cells from attacking the needed T-cells. (SOURCEhttp://www.fungihealth.com/shiitake-mushroom-against-aids )

    POMEGRANATE

    Obviously, we are going to see a lot of vitamin C in the pomegranate, with that a high level of anti-oxidants, in fact, more so than the almighty acai berry or green tea. Pomegranates do wonders for your skin. Not only can pomegranates help a dry type skin, but they can also help soothe outbreaks on more oily/combo type skin. This vibrant fruit promotes skin regeneration and can help slow the ageing process on our skin. For the rest of our body pomegranates can help; cardiovascular health, bone quality (from the vitamin K), aid digestion, treat anaemia (pomegranates are also high in iron) and have found to contain a property that helps lose weight. Research with pomegranates and cancer has suggested that they could help treat prostate and breast cancer. (source:http://www.med-health.net/Benefits-Of-Pomegranate.html )

    An experiment that took place using pomegranate juice showed that it may help in blocking the HIV virus from binding to T-cells. (SOURCEhttp://www.ncbi.nlm.nih.gov/pubmed/16387698 )

    NATIONAL HIV TESTING WEEK IS 22nd-30th NOVEMBER