The Mythical Creatures of Nature

You won’t find dragons and scary beasts on this infographic. However, this collection has it’s own style, and only shows creatures that can be called The Guardians of Nature. Nature is their home. And they were born with the only purpose – to protect it whether it’s just taking care of the woods or not letting people destroy it. They are completely devoted to what they do. And that is something that deserves admiration.

The infographic is kids-friendly. More over you will probably have a lot of fun with your little ones trying to remember the names of all creatures, and where they came from, or what cartoon characters they remind you of.

As different as they are, there is one thing that unites them: all together they show various sides of nature; its beauty and its power, its dangers and its unexpected, its hospitality and hostility at the same time.

Originally published on – The Mythical Creatures of Nature

A bit about some Indian Spices [Infographic]



Whether chopped,sliced, grated or ground, turmeric provide bright color and imparts a robust, peppery flavor ad aroma with a hint of aged wood.

It provides the characteristic golden color of curies and dhal, a type of stew made from hulled, split lentils or peas Turmeric is also featured in Indian chutney, piccalilli and kedgeree (pickles), as well as in rice, vegetable and seafood dishes.


Cardamom is a member of the ginger family known for its unique flavor and aroma, which can be described as smoky, floral, citrus and sweet all at the same time.

Many traditional Indian dishes feature different varieties of cardamom. Elettaria, or green cardamom, is combined with condensed milk and sugar to make sweets collectively referred to as mithai. Green cardamom is also used to flavor coffee and teas, most notably Masala chai.


Though coriander is the dried, brown seeds of the cilantro plant it doesn’t taste anything like the herb. in fact, the seeds taste like burnt orange when toasted but are mildly sweet when ground as a spice.

Coriander is a staple in Indian cuisine. It is added whole or ground to chutneys, pickling spice mixtures and is frequently used to season chicken and pork. Often, coriander seeds are combine with cumin seeds and fried “dry” before being powdered.

Star anise

To add some pungent, warm flavor to your cuisine, try adding on or two whole star anise pods to slow cooking soups and stews. Adding star anise to braising liquids when simmering a chicken or a beef roast is a particularly easy way to get meat that simply falls off the bone and retains its natural juices.


once traded as currency in china and elsewhere this spice has a rich history to accompany its agreeable flavor and smell. its delicate but persistent aroma is warm sweet and woody and its fragant flavor has notes of clove and citrus.

In Indian cooking cinnamon is used in many different masalas (spice mixes) as wells condiments such as chutneys and pilafs.


A pungent sweet spice with a similar aroma to mace the spice with which it shares a botanical name. Nutmeg is more pine-like than mace and is used in very different ways in cooking. the flavor is arm and has hints of clove as well as a discreet bittersweet woody flavor. it is sweeter than mace but it is also a component of many savory dishes.

It combines well with cardamom cinnamon cloves and coriander and flavors Moghul (Northern Indian) dishes like pilafs and birani: kebabs and koftas.


Saffron’s violet lily-like flowers contain three yellow-orange stigmas. used as a dye, spice, and perfume, saffron stigma have been in great demand since ancient times. It takes about 75000 flowers to yield 1 pound of saffron hence its position as the world’s most expensive spice.

Fortunately only a small amount is required in cooking, as larger amounts will yield a bitter taste instead of the pleasant subtly sweet earthly taste it imparts in smaller quantities. It has a unique rich pungent smell and combines well with anise cardamom cinnamon, nutmeg and others. it flavors savory dishes such a Moghul biriani (meat and rice dishes) as well as sweet kulfis ( a kind of Indian ice cream).


The Clove tree is an evergreen tree that grows up to 50 feet. the clove tree is pyramid shaped and strongly aromatic. Twice each year unopened flower buds can be picked and dried. The dried flower buds are called cloves.

In cooking they should be used sparingly as they will assert their pungent sharpness over other flavors. Cloves are essential to garam masala the spice blend that is featured in many Indian dishes.

Mustard seed

The Pungent earthy aroma of mustard seed begins to be notice on grinding, though mustard seed is rarely used in its powdered form in Indian cooking. Brown mustard seeds are prominent in southern Indian cooking where they are commonly fried in oil so as to infuse a nutty taste without heat.

In a process called tempering mustard seed, curry leaves, cumin and asafetida are fried in very hot oil (carefully watching that the mustard seeds don’t escape) and added to dishes before serving.


Cumin seed refers to the seed of Cuminum cyminum, an annual herd related to parsley, dill and caraway. Like other members of the Umbelliferae family, the plan bears a fruit that contains a single, oblong-shaped, highly aromatic seed.

Cumin seeds are most often used dry roasted which reduces some of its natural bitterness and draws out its nuttiness. Alternatively they are often fried in oil when used whole.

It is used in curry powder and masala, and its pairing with coriander it what gives much Indian foots its characteristic aroma.


6 Surprising Health Benefits of Eating Chocolate [Infographic]

Chocolate is favorite of many of us but very few of us are aware of the amazing health benefits that are associated with eating chocolate. There are a plenty of benefits of eating chocolate in a small amount. Daily consumption of chocolate in small amount can lower the risks of diabetes and reduction in heart diseases. Not only this but apart from this eating chocolate make one physically more active. There is much more to explore in the infographic below created by the team at I Got Crazy a place for cool stuff online. So, have a look at the infographic below and share your views with us.


The health benefits of Coffee vs Tea [Infographic]


White tea has been found to have a higher concentration of antioxidants in it which may actually be more effective preventing some diseases than green tea.

Green tea has thermogenic properties and promotes fat oxidation beyond that explained by its caffeine content.

White tea may help prevent obesity. White tea was found to inhibit the growth of new fat cells.

Studies have shown that Green Tea reduces the risk of esophageal cancer in women by 60%.

People who drink more coffee have been found to be less likely to suffer Alzheimers disease late in life.

Drinking coffee over a long period of time may reduce the risk of dying from heart disease.

Tea may help prevent the development of type 1 diabetes and slow the progression once it has developed.

Drinking 3 to 4 cups of tea a day can cut the chance of a heart attack.

Tea contains fluoride which protects teeth.

Men who drink more than 10 cups of green tea per day are less likely to develop disorders of the liver.

Tea can protect against heart disease and some cancers

People who drink black tea 4 time a day for 6 weeks were found to have lower levels of stress hormone cortisol.

Green tea may offer some protection against lung cancer according to studies.

Tea hydrates rather than the common conception that to caffeine in it dehydrates.

Studies have shown that coffee helps prevent type 2 diabetes.

Drinking coffee has been shown to decrease the risk of developingg Gout in men over 40.

Caffeine increases the effectiveness of pain killers and coffee contains caffeine.

Coffee protects the liver, especially against cirrhosis and liver cancer.

Coffee improves short term recall as well as improved reaction times. The largest improvement was seen in the elderly.


The negative effects of Marijuana [infographic]

nevative effect of mariguana

Brain Health And Marijuana Abuse

Your mental health changes when you smoke weed regularly. In fact, marijuana can both impair and change the way that the brain works. THC quickly passes the blood-brain barrier and acts on the same pleasure centers in the brain that are targeted by heroin, cocaine, and alcohol too. After the substance reaches the brain, it influences our mood, sensory perception, appetite, time perception, behavior, and personality. When the brain is repeatedly affected by THC, people can experience long-term:

  • decreased coordination abilities
  • depression
  • feelings of fear or paranoia
  • lowered interest in completing tasks
  • memory impairments
  • trouble concentrating
  • worsened anxiety and panic attacks

Physical And Organ Changes Caused By Weed

Marijuana users that have other underlying physical health problems, such as liver disease, low blood pressure, diabetes, heart conditions, or respiratory tact problems, should be extremely cautious of the risks frequent use can bring. Some of the more common and concerning negative side effects of weed follow.

Respiratory problems – Since marijuana smoke irritates the lungs, every day and long-term users can experience coughs, frequent lung illness, and have an increased risk of lung infections. Indications that marijuana smoke can increase the risk of lung cancer have not yet been confirmed by scientists, but are possible (especially since marijuana can be sprayed with chemicals).

Increased heart rate – Marijuana has the potency to keep your heart rate increased for up to 3 hours after smoking, or after the initial effects are felt. Risks of heart problems and even heart attack are higher in the elderly and individuals with pre-existing heart issues.

Sexuality and fertility changes – By changing people’s hormone levels, marijuana can influence the drive and ability for sexual activities. But more importantly, it can take its toll on fertility in both men and women. If smoked during pregnancy, weed can affect certain parts of the baby’s developing brain and result in brain and behavioral problems in a child’s life later on. Children whose mothers smoked weed frequently during pregnancy may experience:

  • attention difficulties
  • memory problems
  • problem-solving issues

Do you have anything to add to this topic, drop us a comment below.


Milk Matters [Infographic]

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An infographic by the team at Online Masters In Public Health

Top Milk Producing Countries as of 2012:

1. India: 121 million metric tons
2. U.S: 89 million MT
3. China: 31.8 million MT
4. Russia: 31.2 million MT
5. Brazil: 30.1 million MT

Not surprisingly, a list of top domestic consumption equals exactly the list of producing countries. One other thing… the European Union, taken as a group, would actually be #1, producing and consuming 140.4 million metric tons of milk.

A brief history of milk

10,000-6,000 years ago: Neolithic farmers in Britain and Northern Europe begin milking cattle for human consumption.

1700 – 63 B.C. The Old Testament refers to a ‘land which floweth with milk and honey’ some twenty times. In all, the Bible contains some fifty references to milk and milk products.”

460-370 B.C.: Hippocrates used raw milk to heal patients from disease.

1800s: Cheap, swill milk was produced in the 1800s in order to increase profits. These milk producing cows were fed distillery waste instead of their normal diet of green pasture. 50 percent of those who drank this milk died.

1864: Pasteur develops a process now called Pasteurization

1884: the first milk bottles appear.

1899: Auguste Gaulin, a Frenchman changes the physical and chemical properties of milk. Gaulin’s inventged an emulsifying or ‘homogenizing’ machine, that broke milk’s fat globules into a smaller, more uniform size that resisted separation and rising.

1987: the FDA mandated pasteurization of all milk and milk products for human consumption

1990: The use of genetically modified milk is approved

2008: FDA approves “cloned” milk
Factoid: FDA experts measured vitamins A, C, B1, B2, B6 and B12 as well as niacin, pantothenic
acid, calcium, iron, phosphorous, zinc, fatty acids, cholesterol, fat, protein, amino acids and lactose in milk from 600 cloned animals, including cattle. Levels all looked normal.

10 awesome Things Made from Milk:

cheese, yogurt, cream, butter, ice cream, pudding, cream cheese, Gelato, sour cream, chocolate

Top 10 reasons to drink raw milk

More nutritious than pasteurized milk

Contains enzymes (pasteurized milk doesn’t)

Contains probiotics, is rich in beneficial bacteria

Easier to digest

Factoid: 29 million Americans are lactose intolerant; 85 percent of those with lactose intolerance can tolerate raw milk.

Butterfat is a great source of easily absorbed vitamin A. It also contains the fat-soluble vitamins D, E and K2.

Raw butterfat is rich in conjugated Linoleic acid, helps fight cancer

Is not homogenized

Raw milk clabbers when left out; pasteurized milk goes sour

Helps fight asthma and allergies

Here are some other reasons why full fat dairy foods are good for you;
Butterfat is a source of trace minerals, including manganese, chromium, zinc, copper, selenium, and iodine.
Milk, cheese (and meat) from grass fed cattle is a good source of omega 3 fats.
When dairy products come from grass fed cows they contains high levels of conjugated linoleic acid (CLA) — besides fighting cancer, it is a compound that helps your body build muscle rather than store fat, amongst other things.
When you eat fat as part of your meals and snacks it helps to slow down absorption, and this means you feel fuller for longer.
Palmitoleic acid, occurs naturally in full fat dairy products and meat, and it is protective against insulin resistance and diabetes.
The argument against Raw Milk boils down to one thing:

It can harbor dangerous microorganisms that can pose serious health risks such as Salmonella, E. coli, and Listeria.

BUT just how “dangerous” is raw milk by comparison?
Produce is responsible for the greatest number of illnesses each year (2,062),
Poultry is #2: 1,112.
Dairy products are at the bottom of the list. They cause the fewest outbreaks and illnesses of all the major food categories – beef, eggs, poultry, produce and seafood.
From 1990 − 2006, there were 24,000 foodborne illnesses reported each year on average. Of those, 315 per year are from dairy products. Or about 1.3% of foodborne illnesses each year.
8: Number of states that allow raw milk to be sold in stores for human consumption — Arizona, California, Connecticut, Maine, Pennsylvania, South Carolina, New Mexico and Washington. In others, like Florida, the milk has to be marked as pet food.

The Billion Dollar Business of Milk

4 companies dominate the milk industry: Land O Lakes, Foremost, Dean Foods (largest dairy producer), Dairy Farms of America

89 million tons: annual production of milk in America or $27 billion in sales.

65,000 – 81,000: number of U.S. dairies, yet corporate consolidation means that about half of the milk sold comes from just under 4 percent of the farms.

Factoid: Between 1950 and 2012, the number of dairy cows in the United States fell by more than half, yet during that same period, the average annual milk yield more than tripled. How can that be?

CAFOs: Most dairy cows are raised in concentrated animal feeding operations (CAFOs); about 10 percent of those are considered large CAFOs, each with more than 700 dairy cattle. At CAFOs, cows are:
artificially inseminated
Fed high protein food instead of grass
Given genetically engineered growth hormone rBGH (recombinant bovine growth hormone to increase production of milk per cow.

What You Need to Know about GM milk:

GM since: 1994: date when milk first was genetically modified
How widespread is GM milk: 17 percent of US cows were injected with rBGH in 2007 (most recent figure). Milk from rBGH-treated cows contains elevated levels of Insulin Growth Factor-1, a hormone linked to increased risks for certain cancers.
What to watch for: Tough luck, American milk drinkers: No label is required for milk from rBGH-treated cows.

FACTOID: Most of the industrialized nations of the world, including Canada, Australia, New Zealand, Japan and all 25 nations of the European Union, have disallowed the use of rBGH. Not the U.S.

Seven “cool” things about milk:

Cows produce 90% of the world’s milk needs. Each cow provides an average of 90 glasses of milk a day, or over 200,000 glasses over the course of its lifetime. Working by hand, a farmer can milk around 6 cows an hour.

Queen Elizabeth II of England each day drinks milk from cows raised on her own Windsor estate.

It takes 10 pounds of milk to make a pound of cheese, 21 pounds of milk to make a pound of butter, and 12 pounds of milk to make a single gallon of ice cream

Despite its creamy texture, milk is comprised of 85 to 95 percent water. The rest of its volume comes from nutritious vitamins, proteins, carbohydrates, and fat.

It takes about 345 squirts to produce one gallon of milk.

Milk was delivered in glass bottles until plastic containers were invented in 1964.

Milk delivery to homes began in 1942.

Half a lemon dipped in milk will lift stains off your fingers

Make a paste of powdered milk, water, and salt, and apply to irritated bug bites.

Dry skin is prevalent in the winter, but you don’t have to suffer. Rub your skin with milk two or three times a day until your skin is healthy again.

Comparing food prices over the last 100 years (1913-2013):

Milk: 37 cents per gallon in to $3.53 a gallon

Potatoes: 2 cents to 63 cents a pound

Eggs: 37 cents to $1.93 a dozen

We drink cow’s milk here, but elsewhere…

Water buffalo: produce half of the milk consumed in India. Ghee, a kind of liquid butter, is made from water buffalo milk.

Reindeer: the only source of milk in northern Scandanavia. The fat content of reindeer milk is 22%, six times as much as cow’s milk

Factoid: It takes two people to milk a reindeer — one to do the milking and the other to hold the reindeer’s horns.

Horse: Mongolians make a dried-out concentrated paste from horse milk. In southeastern Russia, people use horse milk to make a slightly alcoholic drink called kumiss.

Sheep: Do you like French Roquefort and chevre cheeses. Made from sheep’s milk, which has twice the fat content of cow’s milk.

Camel: In the hot desert, camel can last 7 days at 86 degrees Fahrenheit

Yak: In Tibet, people make yak butter tea. It tastes like a salty, creamy soup.

Most popular milk substitutes

Almond milk

Coconut milk

Rice milk

Soy milk

Source References