Sesame Seed

No burgers are complete without buns being dotted with them. Crackers topped with it are simply awesome to dig into. They are incorporated into delicious Middle Eastern dishes like halva, tahini paste, and hummus dips too. Still puzzled about what that secret ingredient is? Well, if you have ever had Middle Eastern food, you’ve got it right. But for those still unaware as to what exactly it is; its sesame seeds behind those yummy foods. Believed to be one of the oldest products cultivated since ancient times and the oldest condiments used, sesame seeds are an integral part of cuisines across the world, particularly in breads and buns as toppers. Characterized by tiny, flat seeds obtained from the tall annual sesame plant, sesame seed is revered for its nutty taste and crunchy flavor, found in a host of colors, including white, yellow, black and red. ‘Tiny but tough’ can best describe the sesame seed as this diminutive menu item offers a plethora of health benefits. And to add some more knowledge to your list of sesame seeds, just half a cup of them contains three times more calcium than half a cup of whole milk. Read on as we guide you through some of the best health benefits of sesame seeds, besides the distinctive flavor they add to your dishes.

History

A native to Indonesia and East Africa, the sesame plant trials back to as far as 3,000 BC, with the seeds reported to be the first recorded seasoning in history. As per Assyrian legend, the gods drank wine prepared from sesame seeds when they gathered to create the world. The sesame plant was extensively cultivated in Mesopotamia, with its uses in the Greek and Roman cuisines. The seeds and oils were used for culinary, medicinal, health and beauty purposes. During the same time, the Chinese burnt sesame oil as a light source and for making soot for their ink-blocks. Gradually, the plant spread to the Indian subcontinent and was introduced to other parts of Asia and throughout Africa. The African slaves took sesame seeds, known by the name of benné seeds, to America in the 17^th century where they were eventually integrated into Southern dishes. Today, sesame seeds and their products are significantly used in Arab, Indian, Chinese and Japanese cuisines. The seeds are used as topping on breads and cakes, and incorporated into the preparation of spreads, like sesame butter and tahini. The oil, on the other hand, is used in cooking, for seasoning, and as a condiment. The largest sesame seed producing countries are China, India, and Mexico, others being Burma, Nigeria, Sudan, and Ethiopia where they constitute one of the main commercial crops.

Health Benefits of Sesame Seeds

• Since a handful of sesame seeds contain more calcium than a glass of milk, they are beneficial for maintaining bones and preventing disorders related to week bones and teeth. As such, osteoporosis in middle aged and older women is prevented to a great extent.
• Sesame seeds have anti-cancer properties due to the presence of sesamin and sesamolin. Consuming sesame seeds regularly has been proved to inhibit the development and growth of cancerous cells and help in its treatment.
• Intestinal worm infection is prevented and worms are eliminated from the intestines effectively with sesame seeds. They contain dietary fiber which promotes good digestive health, cures constipation and treats other related disorders.
• One of the greatest benefits of sesame seeds is related to phytosterols. These compounds, found in abundant amounts, help in lowering blood cholesterol, improving heart health, enhancing immune system and decreasing the risk of malignancies.
• By lowering and preventing high blood pressure and cholesterol, the sesamolin and sesamin in sesame seeds are beneficial for protecting against cardiovascular system diseases and disorders.
• Menopausal women suffering from various menopausal symptoms, like hot flushes and insomnia, are successfully alleviated with sesame seeds consumption, especially the black varieties.
• Sesame seeds and sesame oil are highly effective for healthy skin and stronger hair. The oil contains properties which soothes skin burns and prevents several skin related disorders.
• The chemical structure of sesame seeds has unique abilities of relieving tension and stress when consumed regularly. Besides, they are used for nourishing the nervous system and bringing relief to fatigue and insomnia.
• By breaking down the alcohol effect and detoxifying harmful substances, sesame seed contributes to the proper functioning of the liver.
• The high copper content in sesame seeds prevents and relieves arthritis, apart from strengthening the bones, joints and blood vessels.
• Sesame seeds are also effective in lowering high blood pressure, alleviating asthma and preventing migraine attacks, due to the presence of magnesium in good amounts.
• They are used in the enlargement and firming of women’s breasts. For this, they can be consumed in food or its oil can be applied externally over the breasts.
• Regular application of sesame seed oil over the skeleton system, especially major joints like knee, elbow and shoulder helps in protecting from arthritis and other health conditions.
• The oil is extremely beneficial for good oral health. Mouth gargling of this oil reduces the bacteria by almost 85%, giving you fresh breath and shining teeth.
• Other health benefits associated with sesame seeds include preventing Alzheimer’s disease and cataract, reducing chronic pain and muscle spasms, slowing the aging process, inducing better sleep, increasing vitality and alertness and treating chronic diseases.

Sesame Seeds Nutrition Facts

Amount: 100 g

Total Weight: 100 g

 

Nutrients	Amount
Basic Components
Proteins	18 g
Water	4.7 g
Ash	4.5 g
Phytosterols	714 mg
Calories
Total Calories	573
Calories From Carbohydrate	95
Calories From Fat	416
Calories From Protein	62
Carbohydrates
Total Carbohydrates	23 g
Dietary Fiber	12 g
Sugar	300 mg
Fats & Fatty Acids
Total Fat	50 g
Saturated Fat	7 g
Monounsaturated Fat	19 g
Polyunsaturated Fat	22 g
Omega-3 Fatty Acids	376 mg
Omega-6 Fatty Acids	21 g
Vitamins
Vitamin A	9 IU
Vitamin E	250 mcg
Thiamin	791 mcg
Riboflavin	247 mcg
Niacin	4.5 mg
Vitamin B6	790 mcg
Folate	97 mcg
Pantothenic Acid	50 mcg
Choline	25.6 mg
Minerals
Calcium	0.98 g
Iron	15 mg
Magnesium	351 mg
Phosphorus	629 mg
Potassium	468 mg
Sodium	11 mg
Zinc	7.8 mg
Copper	4.1 mg
Manganese	2.5 mg
Selenium	34 mcg

 

How many calories in sesame seeds (per 100 gm)

Sesame seeds have about 573 calories per 100 gm of weight.

How to Buy Sesame Seeds

• Sesame seeds are available in prepackaged containers and bulk bins in the spice aisles of the supermarkets and at natural food stores.
• You can choose from whole, husked, or air-dried seeds, found in black, brown, red, yellow or white color. However, the most common variety is the pale, grayish-ivory color.
• Since sesame seeds are likely to become rancid due to the high oil content, always purchase them in small quantities.
• When buying in bulk, smell the sesame seeds for freshness, lest you pick up the spoilt varieties.

Sesame Seeds Storage Tips

• Store unhulled sesame seeds in an airtight container in a cool, dry, dark place.
• After the seeds are hulled, they are prone to rancidity and hence, should be stored in the refrigerator or freezer.
• When stored under proper storing conditions, sesame seeds can last for three months at room temperature, six months in the refrigerator and up to one year in the freezer.
• Sesame oil is comparatively stable and can be kept for several years without spoiling, even in hot climates.

Super Foods That Keep You Young

Following are 10 everyday foods proven to help in the battle against some of the most common age-related health issues like heart disease, dementia, breast cancer and even wrinkles.

EGG
Protects against age-related blindless – eggs contain the carotenoid lutein. Low levels of lutein are a major risk factor for macular degeneration, the leading cause of blindness in Australia. Lutein is present in other foods, but it better absorbed from egg because of elements in the yolk.
High blood pressure – some egg proteins mimic the action of certain blood pressure medications.
Eat: Eat up to six eggs a week.

APPLE
Protects against premature death – according to a study, an apple-rich diet has a positive effect on mortality, thanks to its high levels of flavonoids plant pigments that have an antioxidant effect.
Heart diseases – studies link daily apple consumption to a 22 per cent decreased risk of heartdiseases, and a 23 per cent drop in 'bad' cholesterol after six months.
Alzheimer's disease – apples contain an antioxidant that helps prevent toxicity in the brain's neurons, which is related to the development of Alzheimer's.
Eat: One medium-sized apple provides one serve of fruit.
Boost the benefits by: Eating the peel as well it contains 75 per cent of the fruit's dietary fibre and at least a dozen anti-cancer compounds.

TOMATO
Protects against cancer – tomato based phytochemicals and carotenoids, like lycopene, have an anti-cancer effect. By encouraging skin to repair after sun exposure, they may even protect against skin cancer.
Osteoporosis – at least two studies have proven that dietary lycopene reduces the risk of osteoporosis. In 2009, a study found that people eating more than 4-4 servings of lycopene a week experienced significantly fewer fractures.
Heart diseases – University of Adelaide scientists say that eating at least 25mg of lycopene daily lowers blood pressure and reduces cholesterol by up to 10 per cent.
Eat: One cup of uncooked tomato may contain 3.64mg to 21mg of lycopene. A daily 500ml serve of tomato juice or 50g of tomato paste provides protection against heart disease.
Boost the benefits by: Eating cooked tomatoes. Atomato's lycopene content increases by 54 per cent after two minutes of cooking and by 164 per cent after half an hour.

SPINACH
Protects against dementia – spinach is folate rich, and a deficiency can triple the risk of dementia.
Diabetes – eating an extra 1.5 serves of green leafy veggies every day could reduce type 2 diabetes risk by 14 per cent.
Wrinkles – a study found that a vegetable-rich diet, with legumes and olive oil, protects against wrinkles.
Eat: Three-quarters of cooked spinach equals 1.5 serves of vegetables, and provide 30 per cent of your daily folate requirements.
Boost the benefits by: Choosing spinach that's been exposed to fluorescent light in the supermarket. Researchers have discovered that continuous light significantly increases spinach's folate and vitamin content.

RED CABBAGE
Protects against alzheimer's disease – a red cabbage extract reduces the build-up of the plaques in the brain that contribute to Alzheimer's disease.
Heart diseases and cancer – red cabbage contains as least 36 anthocyanins, pigments that provide the vegetable's colour, promote heart health and protect against cancer.
Eat: While half a cup of cooked cabbage equals one serve of vegetables, more is better. Because only 20 per cent of cabbage anthocyanins are absorbed easily, US researchers found that people who ate two cups of cooked cabbage per sitting absorbed the most.
Boost the benefits by: Picking red instead of white cabbage every time. Red cabbage's antioxidant activity is at least six times higher, and while 100g of red cabbage contains 23mg of anthocyanins, white cabbage contains just 0.01mg.

AVOCADO
Protects against dementia – avocadoes are a good source of vitamin E, and Dutch researchers found that people who consumed 18.5mg of the vitamin a day were 25 per cent less likely to develop dementia than people eating only 9mg.
Green ageing – there is three times as much glutathione, an amino acid that inhibits the ageing process, in avocadoes than any other fruit.
Eat: A one-cup serve of avocado provides 3.29mg of vitamin E, 47 per cent of the recommended daily intake.
Boost the benefits by: Eating avocado with other fruits and vegetables. The good fats contained in just half an avocado increase the absorption of carotenoids from other foods by as much as 15 times.

OATS
Protects against heart diseases – studies confirm that eating oats helps lower cholesterol because of beta-glucan, a soluble fibre that can block cholesterol re-absorption.
Oats also contain avenanthramides, which are anti-inflammatory compounds that help to prevent atherosclerosis, or hardening of the arteries – the most common cause of heart disease.
Eat: Consuming 3g of beta-glucan a day has been shown to help lower cholesterol re-absorption. A 40g serve of porridge oats contains 1.5g of beta-glucan.
Boost the benefits by: Choosing oats that are as unprocessed as possible. The glycaemic index (GI of porridge made from rolled oats can be as low as 42 per serve, but the GI of quick oats jumps to 66.

WALNUT
Protects against memory loss – French research has shown that regular consumption of omeaga-3-rich foods, such as walnuts and walnut oil, can reduce the risk of dementia by 60 per cent.
Osteoporosis – plant-based omega-3 polyunsaturated fatty acids help to decrease bone resorption, or the breakdown of bones, a known factor in the development of osteoporosis.
Breast cancer – walnut-sourced omega-3s, antioxidants and phytosterols reduce the incidence of breast cancer, according to US research.
Eat: Experts recommend enjoying a handful (30-50g) of nuts regularly. To help protect against breast cancer, researchers suggest eating a 56g serve of walnuts daily.
Boost the benefits by: Storing walnut properly. To do this simply place in an airtight container and refrigerate.

FISH
Protects against dementia and stroke – eating at least three serves of fish high in omega-3 fatty acids a week may result in a 26 per cent lower risk of brain lesions that cause dementia and stroke.
Cancer – marine based omega-3s reduce the size of tumours and killed cancer cells.
Heart disease – regularly consuming marine-based omega-3s has been linked to a 45 per cent reduction in cardiovascular-related problems.
Age-related blindness – eating more than two serves of oily fish a week can reduce age-related macsular degeneration risk by 39 per cent.
Eat: Eat at least 500mg of marine-source omega-3s a day, achieved by eating two to three 150g serves of oily fish a week.
Boost the benefits by: Choosing the 'oiliest' varieties of fish. Good choices are Atlantic and Australian salmon, gemfish, blue mackerel, canned salmon, tuna and sardines.

CELERY
Protects against high blood pressure – celery contains 3-n-butly phthalide, a chemical that relaxes the smooth-muscle lining of blood vessels, resulting in lower blood pressure.
Memory loss – luteolin, an antioxidant found in celery, protects against the inflammation in the brain that contributes to the development of dementia.
Breast cancer – celery stalks are a source of apigenin, a compound that prevents certain breast cancer cells from multiplying and growing.
Eat: One cup of raw, diced celery provides one serve of vegetables.
Boost the benefits by: Making celery a soup staple. The vegetable's heart-healthy phthalides are tasteless, but increase the flavour intensity of other ingredients when they're added to a soup.

What is a brain stroke?

The brain

The brain is the most complex organ in the body. It's divided into two sides, or hemispheres, each controlling the opposite side of the body and different areas of activity.

The left hemisphere controls cognition (thinking) and language, plus movement and sensation on the right side of the body. The right hemisphere controls functions involved in more visual-spatial skills, such as the ability to judge distances, size, form and where things are in space (which may affect skills such as map reading, for example), as well as movement and sensation on the left side of the body.

The brain regulates absolutely everything your body does – breathing, moving, sweating, sleeping, waking, feeling, your moods, thoughts and speech. To perform all these functions, it must have a constant supply of blood to deliver oxygen and nutrients to the brain cells.

Ischaemic stroke

There are two types of stroke. Ischaemic strokes are the most common, accounting for 80 per cent of cases. The artery is blocked by a blood clot, which interrupts the brain's blood supply.

This may be due to a cerebral thrombosis (sometimes called a thrombotic stroke), where a blood clot forms in one of the main arteries leading to the brain, or to a cerebral embolism (sometimes called an embolic stroke). Cerebral embolisms happen when a blood clot forms elsewhere in the body and is swept into the arteries serving the brain, travelling to a blood vessel small enough to block its passage. The clot lodges there, blocking the blood vessel and causing a stroke.

In atrial fibrillation, where the two upper chambers of the heart – the atria – beat irregularly instead of beating in a normal rhythmn, blood is not properly pumped out of the heart. As a result, a clot may form – if this lodges in an artery in the brain, a stroke may result. The American Heart Association says around 15 per cent of strokes are caused in this way, a cardioembolic stroke.

Blood clot strokes can be the result of unhealthy blood vessels clogging with a build-up of fatty deposits and cholesterol. Such material is called atheroma. (The body regards these build-ups as multiple, tiny and repeated injuries to the blood vessel wall and reacts as it would to bleeding from a wound, by forming clots.) Such narrowings are made worse by atherosclerosis - hardening of the arteries. Fatty tissue or air bubbles may also form emboli, which cause stroke, especially after major trauma.

Transient ischaemic attack (TIA)

A transient ischaemic attack, often known as a mini-stroke, is a brief episode where some brain function is temporarily lost because of a short-lived disruption of the blood supply. Symptoms, such as weakness of a limb, last for just minutes (typically two to 15 minutes) before the blood supply returns and everything returns to normal, because the brain cells haven't suffered permanent damage.

Traditionally it has been said that if symptoms last less than 24 hours it's a TIA, but when symptoms persist for longer then a stroke has occurred. But with more powerful and sophisticated brain-scanning techniques, it has become possible to show that permanent damage (the real hallmark of a stroke) can usually be detected when symptoms last more than an hour or so.

TIAs are an important warning that all is not well with the blood supply to the brain and may be a sign of an imminent full-blown stroke. The risk of suffering a complete stroke within the first month after a TIA may be as high as 20 per cent, with the risk being even greater in the first few days following a TIA.

Haemorrhagic stroke

In the remaining 20 per cent of cases, strokes are caused by blood vessels in or around the brain rupturing and causing bleeding, or a haemorrhage. The build-up of blood presses on the brain, damaging its delicate tissue. Meanwhile, other brain cells in the area are starved of blood and damaged.

There are two types of haemorrhagic stroke: subarachnoid and intracerebral.

In intracerebral haemorrhage, bleeding occurs from vessels within the brain itself. High blood pressure (hypertension) is the primary cause of this type of haemorrhage.

In subarachnoid haemorrhage, an aneurysm bursts in a large artery on or near the delicate membrane (the subarachnoid space) surrounding the brain. Blood spills into the area around the brain, which is filled with a protective fluid, causing the brain to be surrounded by blood-contaminated fluid.

Strokes caused by the breakage or blow-out of a blood vessel in the brain can be the result of number of things:

• A cerebral aneurysm (ballooning of a weakened blood vessel in the brain), which is left untreated
• High blood pressure
• A cluster of abnormally formed blood vessels, where some blood vessels may be dilated or have thinner than normal walls (arteriovenous malformation); this means they are are more liable to burst

Aneurysms develop over a number of years and do not usually cause detectable problems until they break.

Causes of stroke

Each type of stroke has different causes. They include:

• Diseased arteries – blockage of the arteries is usually the result of athersclerosis, furring and narrowing of the artery walls with a mixture of cholesterol and other debris
• Aneurysm – a weakened spot on an artery wall causes it to stretch. The vessel wall may become so thin it bursts, causing bleeding into the brain (haemmorhagic stroke)
• Atrial fibrillation – this kind of irregular heartbeat (arrhythmia) can cause a blood clot to form in the heart, which then travels to the brain

 

Stroke symptoms

Symptoms generally appear suddenly and without warning, and the signs and symptoms of a stroke and a transient ischaemic attack (TIA) are the same. They include:

• Sudden weakness, numbness or paralysis often down one side of the body, affecting the face, arm, leg or whole side
• Sudden trouble seeing in one or both eyes
• Sudden severe headache with no known cause
• Sudden confusion, trouble speaking or ability to understand what others are saying, or an alteration in speech, such as slurring words
• Sudden difficulty with walking, dizziness, loss of balance or co-ordination
• Swallowing difficulties

Other less obvious symptoms include difficulties in perception or thinking, mood swings and personality change.

If a stroke is suspected, it's vital to get medical help quickly. The sooner treatment is given the less damage there is likely to be to the brain tissue and the better the odds of a good recovery.

Who is at risk of a stroke?

Anyone of any age, including children, can have a stroke. However nine out of 10 of people affected are over 55. Certain risk factors increase the chances of someone having a stroke.

Stroke and lifestyle factors

Some risk factors are within your control. These are lifestyle factors such as:

• Smoking - smokers are at twice the risk of stroke
• Inactivity - people who are physically inactive are at twice the risk of stroke as those who are moderately active
• Alcohol - binge drinking and regular heavy alcohol intake increase the risk of stroke
• Diet - a diet high in salt and fatty foods is linked to high blood pressure and atherosclerosis, which increase the risk of stroke

Stroke and medical factors

Some illnesses and medical conditions increase the risk of stroke. They include:

• High blood pressure - persistent, untreated hypertension is the major risk factor for stroke and transient ischaemic attack (TIA)
• Cardiovascular problems - existing blood vessel disease,angina, heart attack or a previous TIA and atrial fibrillation(a type of irregular heart beat) increase the risk of stroke
• Diabetes - diabetes doubles the risk of a stroke

Most of these can be treated.

Other stroke risks

Some risk factors are beyond your control and can't be medically treated. They include:

• Age - stroke is more common in people over the age of 55
• Gender - in the under-75s, men are more likely than women to have a stroke
• Ethnic background - south Asians, Africans and African-Caribbeans are at a higher risk of stroke
• Genetic inheritance - if you have a first-degree relative who had a stroke at an early age (under 50) you're at higher risk

How to survive a heatwave

While a spell of hot weather can be pleasant for many, for others, such as very young, elderly and seriously-ill people, it can pose a significant health risk.

Very hot weather can make heart and breathing problems worse.

 It is vital to keep well hydrated

Avoid strenuous activity

Slow down. When the body heats too quickly to cool itself safely, or when you lose too much fluid or salt through dehydration or sweating, your body temperature rises and heat-related illness may develop. Heat disorders share one common feature: the individual has been in the heat too long or exercised too much for his or her age and physical condition.

Seek out cool

Children, seniors and anyone with health problems should stay in the coolest available place. This might not always be indoors, but a good tip is to find somewhere with air-conditioning. You might consider going to a library, store or other location with air conditioning for part of the day, says the NWS.

Drink plenty of water

Your body needs water to keep cool. Drink plenty of fluids even if you don't feel thirsty. People who have epilepsy or heart, kidney or liver disease, are on fluid-restrictive diets or have fluid retention should consult a doctor before increasing their consumption of fluids. Do not drink alcoholic beverages and limit caffeinated beverages.

Avoid too much sun

Seek out the shade and avoid sunburn as, not only is it damaging to the skin, it significantly limits the skin's ability to shed excess heat.

Dress sensibly

Wear lightweight, light-coloured clothing to reflect heat and sunlight.

Think before you drive

Studies have shown that the temperature inside a parked vehicle can rapidly rise to a dangerous level for children, pets and even adults. For example, a dark dashboard or seat can easily reach temperatures in the range of 82C (180F) to more than 93C (200F). Leaving the windows slightly open does not significantly decrease the heating rate. The effects can be more severe on children because their bodies warm at a faster rate than adults.

5 Things About Coconut

Fresh coconut water have high levels of electrolytes and potassium

1. Fresh coconut water is very healthy as it has anti-viral, antibacterial and antifungal properties.
2. Coconut milk is a sweet, milky white liquid derived from the meat of a mature coconut. Water that is left in the centre of the coconut, some times incorrectly referred to as coconut milk, have high levels of electrolytes and potassium.
3. It's said to be anthelmintic and can destroy parasitic worms.
4. Dried unsweetened coconut is a great source of fibre.
5. Coconut oil can be heated to high temperatures without becoming toxic.

250ml of coconut milk (water with the pulp) = 535 calories

The Truth About… Digestive Biscuits

• Digestive biscuits originated in the UK and go as far back as 1876.
• The term 'digestive' is derived from the belief that they had antacid properties due to the use of sodium bicarbonate when they were first developed.
• The main ingredients in a digestive biscuit are wheat flour, sugar, malt extract, vegetable oil, wholemeal, raising agents (baking soda) and salt.
• Digestive biscuits are also the saltiest biscuits. Three with a cup of tea supply as much sodium.

1 digestive biscuit (15g) = 70 calories

How To Choose… Tetra-packed Fruit Juice

Pre-packed juices are always processed no matter if it says 100 per cent natural.

• Check the label carefully and avoid the ones that have additional sugars or flavourings added.
• Choose a juice that is 100 per cent juice and nothing else.
• Remember that all juices are full of sugar (fructose) and that they should not be part of your daily diet
• Be aware that pre-packed juices are always processed no matter if it says 100 per cent natural. Usually they have additional flavourings but because they are derived from orange essence and oil they therefore do not have to be mentioned legally.

100ml of orange juice (unsweetened) = 33 calories

Detox Diets May Do You More Harm Than Good

If the latest detox diet your friend swears by is something you have been thinking of giving a try, it is time to first get your facts right.
Quick-fix detox diets as recommended in several best-sellers and on the internet may do you more harm than good, nutritionists warn.
We need to understand that detoxification is a process of eliminating toxins from the body and it is a continuous discipline, not a one-time wonder. A balanced meal is what would help you eliminate toxins from your body basis, not once a week or a month or a year.
Detoxification means eliminating toxins – harmful chemicals – from the body and our body does this continuously through the colon, kidney, lungs, lymph glands and even the skin.
Detoxifying your body continuously is part of a healthy lifestyle. This process helps the body function in a more balanced way. Eat a balanced meal – four-five servings of fruits and vegetables and lots of water.
There are many easily available foods that you can include in your daily diet to ensure proper cleansing.
Herbal concoctions like cinnamon, fennel, cumin and mint boiled in water, also aid digestion and clear your system.
As environmental toxins and unhealthy foods like processed foods, build up excessive toxins in the body, high fibre food and water aid in a detox.
Occasionally, in extreme cases – like someone with a gastro problem or a medical condition that needs assistance with detoxifying – two or three days of a diet are recommended which cleanses the system. However, such diet is to be followed for not more than two or three days at a time and it varies according to the individual's requirement and must be done only under supervision.
According to nutritionists, most of the 'detox' diet programmes that recommend you adopt a certain dietary regimen for a couple of days to a few weeks, may not be good for your body. Even though such diets are becoming popular, there is not much scientific evidence to prove the health benefits of  a detox diet programme.The adverse effects, according to nutritionists could range from fluctuation in sugar levels to long-termeffects that your body undergoes due to this yo-yoing.

Unrealistic diet
For instance, if you decide by yourself to go on a water only or a liquid diet, or any other crash diet, the first thing to realize is that it is unrealistic and cannot be maintained. Just as in any other crash diet, you would lose muscle and water and the moment you discontinue the diet, you will regain the weight that you lost rapidly during such a diet when you end it. The worst part is the deficiencies you create in the body due to these forced crash diets. In the long-run, your weight will start yo-yoing, fluctuating.
Various studies have shown that yo-yoing could cause heart and blood sugar problems in the long term.
If this happens for a prolonged period of, say more than a year, it may not necessarily lead to obesity but would definitely lead to an increased percentage of fat, and other effects of malnutrition, like brittle bones, bad hair and bad skin.
In the long run metabolism gets affected and when one starts to consume food again, in a sudden about turn, the extra calories would lead to fat and weight gain. Going for an un-supervised crash or detox diet could also cause dehydration.
Some of the detox diets that have hit the popularity charts include the 28-day raw detox: It is based on a raw vegan diet and promises to kickstart your weight loss programme. 
Then there is the Master Cleanse or Lemonade Diet. This strict diet is based on consuming lots of water along with a combination of maple syrup and lemonade. While promises cleansing, the diet clearly states that half of the weight lost as a result would be regained as soon as you stop it.
There is also the Raw Food diet which involves consuming only uncooked food, and the Clean, Green and Lean, a four-week programme that promises to eliminate toxins that make you fat.

Medication Times