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WHEN YOU ARE 40 YEARS OLD OR ABOVE
Here are things to check out for:
A. Two things to check as often as you can:

(1) Your blood pressure
(2) Your blood sugar.

B. Six things to reduce to the minimum on your foods:

(1) Salt
(2) sugar
(3) preserved meat and foods
(4) red meat especially roasted
(5) diary products
(6) starchy products

C. Four things to increase in your foods:

(1) Greens/vegetables
(2) beans
(3) fruits
(4) nuts

D. Three things you need to forget:

(1) Your age
(2) your past
(3) your grievances

E. Four things you must have, no matter how weak or how strong you are:

(1) Friends who truly love you
(2) caring family
(3) positive thoughts
(4) a warm home.

F. Four things you need to do to stay healthy:

(1) fasting
(2) smiling / laughing
(3) trek / exercise
(4) reduce your weight.

G. Six things you don't have to do:

(1) Don't wait till you are hungry to eat
(2) don't wait till you are thirsty to drink
(3) don't wait till you are sleepy to sleep
(4) don't wait till you feel tired to rest
(5) don't wait till you get sick to go for health check-ups otherwise you will only regret later in life.
(6) don’t wait till you have problem before you pray to your God.

TAKE CARE OF YOURSELF!

Ctto

22 GENERAL VEGETABLE KNOWLEDGE

1. Fruits and vegetables are two common food items that are often used interchangeably, but they are different from each other. In botanical terms, vegetable is any edible part of plant without seeds, but includes stems, roots, tubers, flower, bulbs and leaves.

2. Vegetables are any edible part of a plant that are not the fruits or seeds.

3. Vegetables can be classified as leaf, shoot, stem, root, tuber, flower buds, bulb and sprouts

4. Botanists classify vegetables based on the part of the plant that they originated, while chefs use flavour profile such as sweet or savoury to classify vegetables

5. Vegetables are less sweet and often grow as short plants or shrubs.

6. Most vegetables are annual plants.

7. Vegetables can be eaten raw or cooked, but most vegetables are mostly consumed after cooking.

8. Vegetables are tend to be higher in starch than fruits.

9. Vegetables are sweet, salty, sour or bitter.

10. All herbs and vegetable leaves are vegetables.

11. China is the largest producer of vegetables and global trade in agricultural products.

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THINGS TO NOTE

🥬Our upcoming Easter catering training program registration has started with lots of things to benefit from.

🥬For more information, you can enter through the below WhatsApp group link:

https://chat.whatsapp.com/CrLwvsTxK3n7LSPrmhD98N

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12. Corn is a cereal and botanically classified as fruit, but it is culinary referred to as vegetable, because it is usually cooked with vegetables.

13. Avocados, corn, peppers, bell peppers, tomatoes, squashes, green peas, pumpkins and cucumbers are all botanically referred to as fruits, but they are generally referred to as vegetables because of the way they are prepared.

14. Okro is botanically called fruit, but it is culinary referred to as vegetable.

15. Tomato grows from the plant's flower and has seeds, making it a fruit, but it is culinary referred to as vegetable.

16. Cucumber grows from a f