Painting of Tulsi (Holy Basil) (Ocimum tenuflorum) an important symbol in Hindu traditions and an Ayurvedic ingredient used for colds, headaches, stomach disorders, inflammation and heart disease

A Hospital In Africa

A Hospital In Africa

A Hospital In Africa

Cardiomegaly, X-Ray

Cardiomegaly, X-Ray

Cardiomegaly, X-Ray

Electrophysiological cardiac catheterization, EPU, for cardiac arrhythmia, in a hospital in Germany, Europe

Defibrillator, Hartsfield-Jackson Atlanta International Airport, Atlanta Airport, Atlanta, USA, North America

Long exposure of the Intercontinental Hotel with Corona Heart, Frankfurt am Main, Hesse, Germany, Europe

Hotel Hyatt Regency, illuminated with heart, reflection of the lights in the Rhine, closed during the Corona Pandemic, dusk, Media Harbour, Duesseldorf, North Rhine-Westphalia, Germany, Europe

Electrophysiological cardiac catheterization, EPU, for cardiac arrhythmia, in a hospital in Germany, Europe

Heart concept, France, Europe

Hotel Hyatt Regency, illuminated with heart, closed during the Corona Pandemic, dusk, Media Harbour, Duesseldorf, North Rhine-Westphalia, Germany, Europe

Kazuko Uezu, age 65, makes tofu before dawn in her small shop in the village of Hedo. Despite 50 years of practice "every batch tastes slightly different" says Kazuko who rises at 4-am seven days a week to make tofu. Traditional methods and a small production produces subtle variations in every batch despite the fact that tofu has only two ingredients, salt water and soy beans. Kazuko get the salt water from the East China Sea (just down the road from her house) but the soybeans come from America. Okinawan centenarians eat tofu daily and it is believed the high flavanoid content in tofu contributes to their longevity. Flavanoids are known to fight breast and prostate cancer and believed to combat heart disease.

Kazuko Uezu, age 65, makes tofu before dawn in her small shop in the village of Hedo. Despite 50 years of practice "every batch tastes slightly different" says Kazuko who rises at 4-am seven days a week to make tofu. Traditional methods and a small production produces subtle variations in every batch despite the fact that tofu has only two ingredients, salt water and soy beans. Kazuko get the salt water from the East China Sea (just down the road from her house) but the soybeans come from America. Okinawan centenarians eat tofu daily and it is believed the high flavanoid content in tofu contributes to their longevity. Flavanoids are known to fight breast and prostate cancer and believed to combat heart disease.

Kazuko Uezu, age 65, makes tofu before dawn in her small shop in the village of Hedo. Despite 50 years of practice "every batch tastes slightly different" says Kazuko who rises at 4-am seven days a week to make tofu. Traditional methods and a small production produces subtle variations in every batch despite the fact that tofu has only two ingredients, salt water and soy beans. Kazuko get the salt water from the East China Sea (just down the road from her house) but the soybeans come from America. Okinawan centenarians eat tofu daily and it is believed the high flavanoid content in tofu contributes to their longevity. Flavanoids are known to fight breast and prostate cancer and believed to combat heart disease.