Sunday, December 14, 2008
Office tension
Tuesday, November 25, 2008
save sea turtles in orissa
Thursday, November 20, 2008
Other Earths?
Tuesday, November 11, 2008
Monday, November 10, 2008
ROCK IN OMAN SUCKS CO2!

http://news. yahoo.com/ s/nm/20081107/ sc_nm/us_ climate_rocks
Scientists sample a stalagmite of carbonate minerals in an undated photo courtesy of Columbia University's Lamont -Doherty Earth Observatory. A rock found mostly in Oman can be harnessed to soak up the main greenhouse gas carbon dioxide at a rate that could help slow global warming, scientists say.
Sunday, October 19, 2008
2012 - Impact on earth?
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Reason one: Mayan calendar
Reason two: Sun storms
Reason three: The atom smasher
Saturday, October 11, 2008
Wednesday, October 1, 2008
Israel - No Gasoline cars by 2015
Green Carbon
Monday, September 29, 2008
500 tonnes of trees cut in Tamilnadu
We need to put in efforts for afforestation.
Saturday, September 6, 2008
Leafy Green Vegetables: It's Time to Go Green
Leafy Green Vegetables: It's Time to Go Green by Ricki Heller Originally a subsistence food in the American South, greens are one of the richest sources of nutrients in the vegetable kingdom. Yet many of us still regularly stroll past those deeply colored, exotic-looking leaves in the produce aisle. From familiar varieties like spinach to lesser-known such as mizuna or kale, greens offer great nutrition, delicious taste, and an uplifting burst of color all in one package—so why not give them a try? Most greens are an excellent source of cancer-fighting antioxidants, high in beta-carotene (which is converted to vitamin A in the body), folic acid and iron, and provide substantial amounts of fibre and chlorophyll (which lends them their deep emerald hue). Chlorophyll, besides being a blood purifier, is also known to help populate “good” intestinal bacteria, and so could be useful for those fighting candida. For individuals on a dairy-free diet, greens are a substantial source of calcium as well. |
One drawback in some greens (notably spinach) are oxalates, substances that bind to calcium and prevent the body from absorbing it fully. Adding vitamin D to your diet will help counteract this effect, as will cooking to neutralize some of the oxalates. Similarly, adding vitamin C (or other acids such as apple cider vinegar, in a dressing) to the greens makes the minerals more bioavailable, or more easily assimilated by the body. |