Virgins and Masturbation

VIRGINS AND MASTURBATION

I get lots of questions on masturbation most especially from ladies -yes, ladies m--------e a lot, especially virgins. Guys also m--------e. There is no debate on that. I’m not here to argue about who masturbates most, I need to deal with a serious issue.
Sexual urge for virgins is strong. What makes it stronger is the novelty, newness, the mystery and the hear says about s-x.
Masturbation is fondling your genitals consistently to achieve o----m. Ladies may stroke their c------s while guys rub, massage or caress their penis. I decided to give explicit explanation because some ask me what masturbation is. Some ladies especiallly non-virgins use candles, banana, small bottles, sticks, dildos or whatever represents a penis and do solo s-x (having s-x by yourself).

From teenage upward, you will have a strong desire for s-x. It’s a sure sign you are normal and capable of having and enjoying s-x in marriage. In your 20s it will be stronger and intense! You may wake up feeling h---y for no single reason in the world or go hot on spotting a curvy lady! You may start noticing shapes and curves and you have to shake your head several times to keep the image off. You may get worked up on watching a romantic movie and discharge something. You check up and discover you are wet. All these are normal, you haven’t committed any sin.
So what then do you do when you get hot and h---y? Have s-x? I know you know my answer and some singles will never be caught dead sleeping around, so what do they do? They m--------e! They give themselves release and pleasure through solo s-x while claiming virginity at theseame time. Masturbation is completely wrong and not the way out. Let me explain:

1. Masturabation is not done in isolation. It is done with the image of someone in mind. It can be a lover, an EX, a celebrity, a married person, a crush, someone you like but incapable of having. You imagine having s-x with them while masturbating. That is MENTAL FORNICATION

2. For ladies, while inserting all manner of objects, you may mistakenly deflower yourself and also introduce infection into your genitals and womb. It will be very difficult to convince your future partner that you never had s-x with man except objects during your solo s-x.

3. You kill your ability to enjoy s-x in future. Millions of women don’t enjoy s-x in marriage which leads to sexual frustration, adultery, lesbianism and feminism. If you are used to getting o----m by yourself, you won’t be able to get it from your husband. If you are used to objects in your private part, you won’t have feelings for your husband’s penis. You will always think of something harder, bigger, longer, larger and completely unrealistic! Women who complain their husbands’ penis are too small didn’t marry as virgins. They must have been promiscous as singles.

4. You will not have a good s-x life as a man. You will experience pre-mature ejaculation and your wife won’t enjoy you leading to acute sexual frustration in marriage. You need self control to fully enjoy s-x and give your wife maximum sexual pleasure. A woman enjoys s-x when the man can go on for at least 7 minutes before ejaculating. Because you are used to instant release from masturbation, you may not be able to go more than a minute before exploding leaving your wife completely unsatisfied and frustrated. She may close up, become frigid and stop having s-x altogether which may lead to you having an affair, she having an affair or both of you having an affair. Self control before marriage helps you enjoy s-x to the maximum. You are able to delay ejaculation, go on for a long time and have excellent o----m while giving your wife pleasure too. That is why total virginity pays!

5. If you do not suffer premature ejaculation, you may have serious problem with delayed/ retarded ejaculation. A situation where you get erection for several hours without ejaculation or o----m. What is the benefit of s-x without o----m? Rough masturbation with your hands kills your ability to feel/enjoy s-x with your wife. It is hell for a woman to be under a man who thrusts in for hours unable to ejaculate. How will the woman get pregnant? It’s the reason some women are seemingly “barren” and can’t talk to anybody out of embarrassment. Thrusting hard for so long leaves the woman sore, frustrated and hating s-x altogether. You have so much to lose sexually when you m--------e. Abstaining from this degrading act helps you feel relaxed, confident, have normal sexual intercourse and enjoy the pleasures that comes with s-x IN MARRIAGE!

6. You start having s-x in the dream with a known or unknown person (demonic entities other wise known as spiritual spouse).

7. You feel drained, dirty, empty, useless and powerless after each act.

8. You start getting unsatisfied and wants the real thing. You fantasize more about s-x and start longing for the real act.

9. You get a warped view of the opposite s-x. You see them as sexual objects and start having s-x with anything in skirt or trousers -you become promiscous.

10. You get damaged, hurt and broken.

11. You are at risk of hell fire!

These and more are the consequences of masturbation. They damage you and shatter you to pieces!

What then should you do with your sexual urge? How do you handle the constant hunger for s-x?

1. Avoid all dirty pictures, pornography videos, pictures and hot, romantic movies -they are powerful sexual triggers!

2. Avoid friends who say dirty,lewd and obscene things. Stop all sexy banters with friends and say only things that are pure, holy, needful and helpful.

3. Get busy with your life, education and career, there is more to life than s-x.

4. Transmute your sexual energy: Channel your sexual energy into something great. I had a strong s-x drive in the institution. I simply channelled them into my education making me the best student in my department from the second year. I was very excited and energetic. I burnt the energy on my studies. I also started my ministry and was very committed as my fellowship bible study co-ordinator. If you don’t burn that energy, you will have s-x.

5. Study the word a lot especially Psalm 119. When you are filled with the word, you have no space for the devil and his demons in your heart.

6. Pray and speak in tongues always. It sanctifies you.

7. Make friends with godly people.

8. Avoid pornography and romantic movies.

9. Get busy in kingdom service.

10. Give your life to Jesus if you are not born again. He will surely help you out.
Masturbation is wrong, bad, demonic, destructive and sinful. Avoid it and end it with speed if you are deeply involved in it. Jesus can help you. Call on him! God bless you.

ELICIOUS: HEALTH BENEFIT OF HONEY

ELICIOUS: HEALTH BENEFIT OF HONEY: HEALTH BENEFIT OF HONEY                                                                                                             ...

HEALTH BENEFIT OF HONEY

HEALTH BENEFIT OF HONEY

                                                                                                                                                                                 

Article · October 2016

By: ISIGUZO ELICIOUS CHUKWUEMEKA

SEE PROFILE AT:  http://eliciousuzo.blogspot.com                  

Available from: ISIGUZO ELICIOUS CHUKWUEMEKA

Retrieved on: 2^nd October 2016

Author Email: eliciousuzo@gmail.com

ABSTRACT

Honey on natural substances produced by honey bees is composed of a complex mixture of carbohydrates, water and a small amount of protein, vitamins, minerals and pherolite compounds. Fructose, glucose and maltose are among the various types of sugar present in honey. Used as both food and medicine, honey has been associated with improved antioxidant capacity, modulation of immune system. The aim of this article was to review the benefit of natural honey intake on human health with particular reference to its influence regulation. Several studies have focused on the potential use of honey as a nutritional supplement for healthy individuals and for those with impaired glucose tolerance, diabetes, and their related commorbiotes. Such investigation have found that, compared to glucose to glucose and sucrose, the consumption of honey decreases glycemic levels and blood liquids in healthy, moreover, long periods of honey intake seem to reduce fasting. Glucose level in humans, suggesting that honey consumption influence plasma, glucose regulation, through a normal or hypoglycemic effect. Therefore, honey may be proposed as a nutritional dietary supplement for healthy individuals and for those suffering from alterations in glycemic regulation.

1.0                                                              INTRODUCTION

Honey is one of the oldest traditional medicines considered as traditional remedy for microbial infections. It is also recognized as an efficacious topical antimicrobial agents in the treatment of burns and wounds (Brudzynski, 2006), this leads to the search for different types of honey with antimicrobial activity (Mullai and Menon, 2007).

The healing benefits of honey could be due to various physical and chemical properties (Snow and Manley- harris, 2004). The floral source of honey plays an important role in its biological properties (Molan, 2002).

Honey is been used in a few hospitals especially in clinical treatment of ulcers, bedsores, burns, injuries and surgical wounds. The antibacterial properties of honey may be particularly useful against bacterial which have developed resistance to many antibiotics e.g. Staphylococcus aureus, which is a major cause of wound sepsis in hospitals (Armstrong and Otis, 2005).

Honey is thus, an ideal tropical wound dressing agent in surgical infections, burns, and wound infections (Betts and Molan, 2002). The use of honey as a medicine has continued into the present day medicine. It has been shown that natural unheated honey has some broad spectrum antibacterial activity when tested against pathogenic bacteria, oral bacteria, as well as food spoilage bacteria (Bassom et al., 2006; Mundo et al., 2004; Lusby and Coombes, 2005).

The antibacterial potency of honey has been attributed to its strong osmotic benefit, naturally low pH (Kwakman and Zaat, 2012) the ability to produce hydrogen peroxide which plays a key role in its antimicrobial activity (Kacaniova et al., 2011;   Wahdam, 2011) and phytochemical factors. Numerous reports and clinical studies have demonstrated the antimicrobial activity of honey against a broad range of micro –organisms, including multi- antibiotic resistant strains (Basson et al., 2013). Others studies demonstrated the antibacterial activity of honey against; Escherichia coil, Camphylobacter jejuni, Salmonella enterolitis, Shigella dysenterlae (Adebolu, 2005; Voidaou et al., 2011), mycobacterium (Asadi- pooya et al., 2003), Methicillin- resistance staphylococcus aureus and vanconity resistant, Enterococci (Copper et al., 2002; Al Wah et al., 2005) common gastrointestinal pathogenic bacteria (Lin et al., 2011), and the development of Streptococcus pyogen biofilms (Madocks et al., 2012). The antifungal activity of honey, especially anti- candida activity (Irish et al., 2012) has also been reported. The present study aimed to evaluate the benefits of honey been a sweet food made by bees using nectar from flowers. The variety produced by honey is the one most commonly referred to as it is the type of honey collected by bee keepers and consumed by human. Honey has distinctly different properties when produced by other bee and insects. The honey bee transforms nectar into honey bee. The process of regurgitation and evaporation. They store it as a primary food source in wax honey combs inside the bee hive. Honey gets its sweetness from the monosaccharide’s, fructose, and glucose, and has approximately the same relative sweetness as that of granulated sugar (Aprisk, 2012), it has attractive chemical properties for baking and distinctive flavor that leads some people to prefer it over sugar and other sweeteners (Molan, 2012).

Most micro-organisms do not grow in honey because of its low water activity (Lansing et al., 2003). Honey sometimes contain dormant endosperm of bacterium Closteridum botulium, which can be dangerous to infants as the endosperm transforms into toxin producing bacteria in infants, leading to illness and even death (Shaoiro et al., 2008).

Honey can also be used in various foods and beverages as a sweetener and it plays a role in religion and also in various medicinal traditions to treat ailments.

1.2 FORMATION OF HONEY

Honey bees transform saccharides into honey by process of regurgitation and digestion as a group. It serves as a metabolic activity in muscles. The bees work together as a group with the regurgitation and digestion for a long while until the product reaches storage quality (Bankley, 2014). The process continues as hives bees flutter their wings constantly to circulate air and evaporate water from the honey to a content, thereby raising the sugar concentration and preventing fermentation (Bankley, 2014).

1.3 PHYSICAL CHARACTERISTICS OF HONEY

Honey is a supersaturated sugar solution with a high osmolarity (Wahdan, 2008), it will exact a high osmotic pressure on bacteria because water molecules will be largely bound to sugar molecules, making the water unavailable for the growth of most micro- organisms; the reason why honey is not easily spoiled (Leylan and Ugur, 2001).

Hence, honey has a broad spectrum antimicrobial activity. Honey is usually a viscous substance varying with the temperature at which it is measured (White et al., 2003). This is due to its high sugar concentration and protein profile (Apimondia, 2001), which gives its properties that make it desirable for use in tropical treatment of infections. It acts as a barrier when applied to wounds (Molan, 2001) protecting the worm from external contaminations, as well as limiting the release of microbes. Other physical characteristics involved colour (colour range) from white to almost black and hygroscopic (Crane, 2005).

1.4 PHASE TRANSITIONS OF HONEY

Honey can be either in a metastable state (i.e. it will not crystallize until a seed crystal is added) or more often. It is in a “liable” state being saturated with enough sugars to crystallize spontaneously (Thoen, 2009).

Many factors are affected by the rate of crystallization; some types of honey may produce very large but few crystals while others will produce many small crystals (Israeloff, 2000). The original texture and flavor can be preserved indefinitely. The viscosity of honey increase like most viscous liquid; the honey will continue to flow at low rates.

1.5   ELECTRICAL AND OPTICAL PROPERTIES OF HONEY

Honey exhibit varying degrees of electrical conductivity in the form of acids and minerals, because honey contains electrolytes. In terms of ash content electrical conductivity measurement are used in other to determine the quality of honey (Stefan, 2009).

1.6 HYGROSCOPY AND FERMENTATION OF HONEY

Honey has the ability to absorb moisture directly from the air. The amount of water the honey will absorb is the dependent on the relative humidity of the air. Hydroscopic nature requires that honey be stored in sealed containers  to prevent fermentation which usually begins if the honey water content rises much (Jones, 2001), honey tends to absorb more water in this manner than the individual sugars would on their own, which may be due to other ingredients it contains (Rastogi, 2007).

Fermentation of honey will usually occur after crystallization because without the glucose, the liquid portion of the honey primarily consists of a concentrated mixture of the fructose, acids and water providing the yeast with enough of an increase in water percentage for growth (Crame, 2001). Honey that is to be stored at room temperature for long periods of time is often pasteurized, to kill yeast by heating it (Harrison, 2006).

1.7 ACID CONTENT AND FLAVOUR EFFECTS OF HONEY

Honey contains many kinds of acids both organic acid, amino acid (Yinrong, 2005). The different types and their amounts vary considerably depending on the type of honey. The acids may be aromatic or aliphatic (non- aromatic). The aliphatic acids contribute greatly to the flavor of honey by interacting with the flavors of other ingredients (Arcot, 2013).

Organic acids comprises most of the acids in honey accounting with gluconic acid formed the actions of an enzymes called GLUCOSE OXIDASE as the most prevalent (Arcot, 2005). Other organic acids consists of formic acetic, butyric, citric, lactic, malic, pyroglutamic, propionia, valeric, capronic, palmitic, and succcine among many others (Yinsong, 2005).

1.8 PRESERVATION OF HONEY

Honey is suitable for long term storage because of its unique composition and chemical properties and is easily assimilated even after long preservation (Hagen, 2004). They key to preservation is limiting access to humidity. In its cured state, honey has a sufficient high sugar content to inhibit fermentation (Smith, 2015) if exposed to moist air, its hydrophilic properties will pull moisture into the honey, eventually diluting it to the point that fermentation can begin (Albert, 2013). The crystal can be dissolved by heating the honey.

1.9 ADULTERATION OF HONEY

This is the addition of other sugars, syrups or compounds into honey to change its flavor, viscosity, make it cheaper to produce or to increase the fructose content, crystallization (Kwakamah, 2002) .

Adulteration of honey is sometimes used as a method of deception when buyers are led to believe that the honey is pure.

1.10     IMPORTANCE OF HONEY

USED AS FOOD 

Honey is used as food mainly in cooking, baking, as a spread on bread, and as an addition to various beverages such as tea, and as a sweetener in some commercial beverage, honey barbecue and honey mustard and common, and popular source flavors.

Honey also serves as the main ingredients in the alcoholic beverages mead, known as “honey wine or honey beer” (Atwater, 2013).

USED AS MEDICINE

Wounds And Burns: Honey contains trace amount of compounds implicated in preliminary studies to have wound healing properties, such as hydrogen peroxide and methylglyoxal  (Bang, 2003). There is some evidence that 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 conclusion drawn (Walker, 2015). Evidence does not support the use of honey- based products in the treatment of various stasis ulcers or ingrowing toenail (Eckhef, 2012).

Curing of cough: Honey has been used for centuries as a treatment for heart problem and cough, and according to recent studies, it is ineffective agent for cough. Chronic cough and acute cough, and sore throat, children under the age of 1 year old as effective as dextromethorphan (Udoh, 2014) and avoid giving on common cold medication to children under 6 years (Mais, 2008). There is no reasons to believe it is less effective than commercial remedy for children (Goldman, 2014).

1.11 PACKAGING AND PROCESSING PROCESS

Pasteurized Honey: It is honey that has been heated in a pasteurization process which requires temperatures of higher degree. Pasteurization destroys yeast cells. It also liquefies any micro crystals in the honey, which delays the onset of visible crystallization (Flottum, 2010).

However, excessive heat exposure also results in product deterioration, as it increases the level of hydroxymethyl furfural (HMF) (Rastogi, 2007).

Filtered Honey: Honey of any type has been filtered to the extent that all or most of the fine particles, pollen grains, air bubbles, or other materials normally found in suspension have been removed (Joel, 2013).

The process typically heats honey to 150- 170⁰F (66- 77⁰C) to more easily pass through the filter (Damerow, 2011). Filtered honey is very clear and will not crystallize as quickly, making it preferred by the super market trade (Catie, 2002).

Ultrasonicated Honey: Honey can be processed by ultrasonication resulting to most of the yeast cells destroyed. Those cells that survive sonication generally lose their ability to grow, which reduces the rate of honey fermentation substantially. Ultrasonically aided liquefaction can work at substantially lower temperatures of approximately 95⁰F (35⁰C) and can reduce liquefaction time to less than 30 seconds (Claret, 2011).

Comb Honey: Honey still in the honey bees wax comb. It is traditionally collected by using standard wooden frames in honey supers. The frames are collected and the comb is cut out in chunks before packaging. As an alternative to this labor- intensive method, plastic rings or cartridges are used (Suarez, 2011).

Dried Honey: Has the moisture extracted from liquid honey to create completely solid non sticky granules. This process may not include the use of drying and anticaking agents (Krell, 2006). And to garnish deserts (Basaal, 2016).

1.12 HEALTH HAZARDS OF HONEY

ADVERSE EFFECTS

Although honey is generally safe when taken in typical food amounts (Mayo, 2014), there are various, potential adverse effects or interactions. It may have a 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% in children, according to (Karayil, 2008).

BOTULISM

Infants can develop botulism (anaerobic bacteria poisoning caused the toxin, grown in improperly prepared food) after consuming honey contaminated with Clostridum botuliumum endospores. Infantile botulism shows geographical variation in only six cases have been reported between 2002 and 2006 (Aford, 2011).

1.13 FOLK MEDICINE AND WOUND RESEARCH

In myths and folk medicine, honey has been used both orally and topically to treat various ailment including gastric disturbances, ulcers, skin wounds and skin burns by ancient Greeks.

Egyptians and in Ayurveela and traditional Chinese Medicine (Miskovie, 2013). The floral that bees use to make the honey may have a role in its properties, particularly by bees foraging from the manula myrtle, Leptospermum scoparum, as proposed in one study (Rowena, 2013).

1.14 RECOMMENDATION

From the result analysis, honey can be recommended for use in the treatment of related infections such as ulcers, sore throat and cough. It also energizes the  body, boost immunity, fight bacteria, promotes healing of cuts, e.t.c. It is recommended for use in pharmaceutical industries and other related field. There should be an awareness and encouragement on the use of natural product such as honey as an alternative to antimicrobial agents due to increasing resistance to micro- organisms.

However, honey is not appropriate for the underaged due to the natural presence of Botulinum endospores in honey, which infants can contact easily and this might result to illness and even death.   

2.0                                                              CONCLUSION

Honey is a famous rediscovered remedy which is cheap and non- toxic. It showed high inhibitory effect on the growth of isolated gram- negative and gram- positive and when used in combination with antibiotics. It show good synergistic effect on resistance bacteria.

However, pharmacological standardization and clinical evaluation of the effect of honey is increasing before using it as preventive or curative measure. Honey has also been used to exhibit antibacterial activity when tested in vitro. It has been shown to prevent the growth of some pathogenic bacterial strains. The antibacterial effect is thought to be some physiolochemical properties such as high control of reducing sugars e.t.c. However, pharmacological standardization and clinical evaluation on the effect if honey.

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