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TIPS ON TAKING CARE OF THE EYES.
Hi guys. How are you doing today? Happy New year to all our fans and followers. Today, we'll like to share tips on eye care.
Your eyes are an important part of your health. Most people rely on their eyes to see and make sense of the world around them. But some eye diseases can lead to vision loss, so it is important to identify and treat eye diseases as early as possible. You should get your eyes checked as often as your health care provider recommends it, or if you have any new vision problems. And just as it is important to keep your body healthy, you also need to keep your eyes healthy.
There are things you can do to help keep your eyes healthy and make sure you are seeing your best:

Eat a healthy, balanced diet.
Your diet should include plenty or fruits and vegetables, especially deep yellow and green leafy vegetables. Eating fish high in omega-3 fatty acids, such as salmon, tuna, and halibut can also help your eyes.

Maintain a healthy weight.
Being overweight or having obesity increases your risk of developing diabetes. Having diabetes puts you at higher risk of getting diabetic retinopathy or glaucoma.

Get regular exercise.
Exercise may help to prevent or control diabetes, high blood pressure, and high cholesterol. These diseases can lead to some eye or vision problems. So if you exercise regularly, you can lower your risk of getting these eye and vision problems.

Wear sunglasses.
Sun exposure can damage your eyes and raise your risk of cataracts and age-related macular degeneration. Protect your eyes by using sunglasses that block out 99 to 100 percent of both UV-A and UV-B radiation.

Wear protective eye wear.
To prevent eye injuries, you need eye protection when playing certain sports, working in jobs such as factory work and construction, and doing repairs or projects in your home.

Avoid smoking.
Smoking increases the risk of developing age-related eye diseases such as macular degeneration and cataracts and can damage the optic nerve.

Know your family medical history.
Some eye diseases are inherited, so it is important to find out whether anyone in your family has had them. This can help you determine if you are at higher risk of developing an eye disease.

Know your other risk factors.
As you get older, you are at higher risk of developing age-related eye diseases and conditions. It is important to know you risk factors because you may be able to lower your risk by changing some behaviors.
If you wear contacts, take steps to prevent eye infections. Wash your hands well before you put in or take out your contact lenses. Also follow the instructions on how to properly clean them, and replace them when needed.

Give your eyes a rest.
If you spend a lot of time using a computer, you can forget to blink your eyes and your eyes can get tired. To reduce eyestrain, try the 20-20-20 rule: Every 20 minutes, look away about 20 feet in front of you for 20 seconds.

Visit your Optician or Ophthalmologist.
Everyone needs to have their eyesight tested to check for vision and eye problems. Children usually have vision screening in school or at their health care provider's office during a checkup. Adults may also get vision screenings during their checkups. But many adults need more than a vision screening. They need a comprehensive dilated eye exam.

Getting comprehensive dilated eye exams is especially important because some eye diseases may not have warning signs. The exams are the only way to detect these diseases in their early stages, when they are easier to treat.

The exam includes several tests:

A visual field test to measure your side (peripheral) vision. A loss of peripheral vision may be a sign of glaucoma.
A visual acuity test, where you read an eye chart about 20 feet away, to check on how well you see at various distances
Tonometry, which measures your eye's interior pressure. It helps to detect glaucoma.
Dilation, which involves getting eye drops that dilate (widen) your pupils. This allows more light to enter the eye. Your eye care provider examines your eyes using a special magnifying lens. This provides a clear view of important tissues at the back of your eye, including the retina, macula, and optic nerve.

If you have a refractive error and are going to need glasses or contacts, then you will also have a refraction test. When you have this test, you look through a device that has lenses of different strengths to help your eye care professional figure out which lenses will give you the clearest vision.

At what age you should start getting these exams and how often you need them depends on many factors. They include your age, race, and overall health. For example, if you are African American, you are at higher risk of glaucoma and you need to start getting the exams earlier. If you have diabetes, you should get an exam every year. Check with your health care provider about if and when you need these exams.

Well, its a brand new year and so we implore all our fans and followers to ensure that they take good care of our eyes, and also our body and health. Remember, Health is Wealth!!! Thanks for reading.

Seasons Greetings from Ferdy Health and Beauty wishes to every of our fans and followers.
We wish you a wonderful celebration filled with excess joy and happiness..........
God bless you all

FEW THINGS YOU NEED TO KNOW ABOUT HONEY

Honey is a sweet, viscous food substance produced by bees and some related insects.Bees produce honey from the sugary secretions of plants (floral nectar) or from secretions of other insects such as honeydew). They do this by regurgitation, enzymatic activity, and water evaporation. Honey is stored in wax structures called honeycombs. The variety of honey produced by honey bees (the genus Apis) is the best-known, due to its worldwide commercial production and human consumption. Honey is collected from wild bee colonies, or from hives of domesticated bees, a practice known as beekeeping.
Honey gets its sweetness from the monosaccharides fructose and glucose, and has about the same relative sweetness as sucrose (granulated sugar). It has attractive chemical properties for baking and a distinctive flavor when used as a sweetener. Most microorganisms do not grow in honey, so sealed honey does not spoil, even after thousands of years.
Honey provides 46 Calories in a serving of one tablespoon (15 ml) equivalent to 1272 kJ per 100 g. Honey is generally safe, but may have various, potentially adverse effects or interactions upon excessive consumption, existing disease conditions, or use of prescription drugs.

Wounds and burns

Some evidence shows that sterilized honey may help healing in skin wounds after surgery and mild (partial thickness) burns when used in a dressing, but in general, the evidence for the use of honey in wound treatment is of such low quality that firm conclusions cannot be drawn. Evidence does not support the use of honey-based products in the treatment of venous stasis ulcers or ingrown toenail.
Antibiotic

Components of honey under preliminary research for their potential antibacterial properties include methylglyoxal, hydrogen peroxide, and royalisin (also called defensin-1).
Cough

For chronic and acute coughs, a Cochrane review found no strong evidence for or against the use of honey. For treating children, the systematic review concluded with moderate to low evidence that honey probably helps more than no treatment, diphenhydramine, and placebo at giving relief from coughing. Honey does not appear to work better than dextromethorphan at relieving coughing in children.

The UK Medicines and Healthcare Products Regulatory Agency recommends avoiding giving over the counter cough and common cold medication to children under six, and suggests "a homemade remedy containing honey and lemon is likely to be just as useful and safer to take", but warns that honey should not be given to babies because of the risk of infant botulism. The World Health Organization recommends honey as a treatment for coughs and sore throats, including for children, stating that no reason exists to believe it is less effective than a commercial remedy. Honey is recommended by one Canadian physician for children over the age of one for the treatment of coughs, as it is deemed as effective as dextromethorphan and more effective than diphenhydramine.
Battery ingestion

The use of honey has been recommended as a temporary intervention for known or suspected button cell ingestions to reduce the risk and severity of injury to the esophagus caused by the battery prior to its removal.
Others

No evidence shows the benefit of using honey to treat cancer, although honey may be useful for controlling side effects of radiation therapy or chemotherapy applied in cancer treatment.

Consumption is sometimes advocated as a treatment for seasonal allergies due to pollen, but scientific evidence to support the claim is inconclusive. Honey is generally considered ineffective for the treatment of allergic conjunctivitis.

Although the majority of calories in honey is from fructose, honey does not cause increased weight gain and fructose by itself is not an independent factor for weight gain.
Health hazards

Honey is generally safe when taken in typical food amounts, but it may have various, potential adverse effects or interactions in combination with excessive consumption, existing disease conditions, or drugs. Included among these are mild reactions to high intake, such as anxiety, insomnia, or hyperactivity in about 10% of children, according to one study. No symptoms of anxiety, insomnia, or hyperactivity were detected with honey consumption compared to placebo, according to another study. Honey consumption may interact adversely with existing allergies, high blood sugar levels (as in diabetes), or anticoagulants used to control bleeding, among other clinical conditions.

People who have a weakened immune system may be at risk of bacterial or fungal infection from eating honey, although there is no high-quality clinical evidence that this occurs commonly.
Botulism

Infants can develop botulism after consuming honey contaminated with Clostridium botulinum endospores. Infantile botulism shows geographical variation. In the UK, only six cases have been reported between 1976 and 2006, yet the U.S. has much higher rates: 1.9 per 100,000 live births, 47.2% of which are in California. While the risk honey poses to infant health is small, taking the risk is not recommended until after one year of age, and then giving honey is considered safe.
Toxic honey
A honey bee collecting nectar from monkshood (Aconitum delphinifolium, or "wolf's bane"), an extremely toxic plant:

The flowers are shaped in such a way that the bee must fit its entire body into the flower to reach the nectar.

Mad honey intoxication is a result of eating honey containing grayanotoxins. Honey produced from flowers of rhododendrons, mountain laurels, sheep laurel, and azaleas may cause honey intoxication. Symptoms include dizziness, weakness, excessive perspiration, nausea, and vomiting. Less commonly, low blood pressure, shock, heart rhythm irregularities, and convulsions may occur, with rare cases resulting in death. Honey intoxication is more likely when using "natural" unprocessed honey and honey from farmers who may have a small number of hives. Commercial processing, with pooling of honey from numerous sources, is thought to dilute any toxins.

Toxic honey may also result when bees are proximate to tutu bushes (Coriaria arborea) and the vine hopper insect (Scolypopa australis). Both are found throughout New Zealand. Bees gather honeydew produced by the vine hopper insects feeding on the tutu plant. This introduces the poison tutin into honey. Only a few areas in New Zealand (the Coromandel Peninsula, Eastern Bay of Plenty and the Marlborough Sounds) frequently produce toxic honey. Symptoms of tutin poisoning include vomiting, delirium, giddiness, increased excitability, stupor, coma, and violent convulsions.

To reduce the risk of tutin poisoning, humans should not eat honey taken from feral hives in the risk areas of New Zealand. Since December 2001, New Zealand beekeepers have been required to reduce the risk of producing toxic honey by closely monitoring tutu, vine hopper, and foraging conditions within 3 km (1.9 mi) of their apiary.[citation needed] Intoxication is rarely dangerous.

NUTRITION
Honey Nutritional value per 100 g (3.5 oz)
Energy 1,272 kJ (304 kcal)
Carbohydrates 82.4 g
Sugars 82.12 g
Dietary fiber 0.2 g
Fat 0 g
Protein 0.3 g

Vitamins (%DV†)Quantity
Riboflavin (B2) (3%) 0.038 mg
Niacin (B3) (1%) 0.121 mg
Pantothenic acid (B5) (1%) 0.068 mg
Vitamin B6 (2%) 0.024 mg
Folate (B9) (1%) 2 μg
Vitamin C (1%) 0.5 mg

Minerals (%DV†)Quantity
Calcium (1%) 6 mg
Iron (3%) 0.42 mg
Magnesium (1%) 2 mg
Phosphorus (1%) 4 mg
Potassium (1%) 52 mg
Sodium (0%) 4 mg
Zinc (2%) 0.22 mg

Other constituents Quantity
Water 17.10 g
Full Link to USDA Database entry

Units
μg = micrograms • mg = milligrams
IU = International units

Percentages are roughly approximated using US recommendations for adults.

In a 100-gram serving, honey provides 304 kilocalories with no essential nutrients in significant content. Composed of 17% water and 82% carbohydrates, honey has low content of fat, dietary fiber, and protein.
Sugar profile

A mixture of sugars and other carbohydrates, honey is mainly fructose (about 38%) and glucose (about 32%), with remaining sugars including maltose, sucrose, and other complex carbohydrates. Its glycemic index ranges from 31 to 78, depending on the variety. The specific composition, color, aroma, and flavor of any batch of honey depend on the flowers foraged by bees that produced the honey.

One 1980 study found that mixed floral honey from several United States regions typically contains:

Fructose: 38.2%
Glucose: 31.3%
Maltose: 7.1%
Sucrose: 1.3%
Water: 17.2%
Higher sugars: 1.5%
Ash: 0.2%
Other/undetermined: 3.2%

A 2013 NMR spectroscopy study of 20 different honeys from Germany found that their sugar contents comprised:

Fructose: 28% to 41%
Glucose: 22% to 35%

The average ratio was 56% fructose to 44% glucose, but the ratios in the individual honeys ranged from a high of 64% fructose and 36% glucose (one type of flower honey; table 3 in reference) to a low of 50% fructose and 50% glucose (a different floral source). This NMR method was not able to quantify maltose, galactose, and the other minor sugars as compared to fructose and glucose.

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