Ariston Fruit and Vegetables

Butternuts

2011-12-17T01:14:00.000-08:00

Baby Butternut
http://www.gardeningblog.net/how-to-grow/butternut-squash/

Goji Berry Health properties

2010-04-25T07:23:00.000-07:00

Plant Source: Lycium barbarum L. and L. chinense Mill. (Family Solanaceae).

Other names: Chinese Wolfberry, Lycium Fruit. Tibetan Goji Berry

Background information: The name Tibetan Goji Berry is in common use in the natural health food market. Berries from the Goji plant that are claimed to have been grown in the Himalaya region form the basis of a very large health food market. The etymological origin of "Goji" is unclear but it is likely a simplified spelling of gǒuqǐ.

Both species of Goji (Lycium barbarum and Lycium chinense) are deciduous woody perennial plants, growing 1-3 m high. L. chinense is grown in the south of China and tends to be somewhat shorter, while L. barbarum is grown in the north and tends to be somewhat taller.

In addition to being cultivated in China, Goji also grows on extensive vines in the sheltered valleys of the Himalayas in Tibet, and in Mongolia. The round, red Goji berries are very tender and must be shaken from the vine rather than picked in order to avoid spoiling. The Goji fruits are preserved by slowly drying them in the shade. The berry has been eaten locally in the Himalayan and Tibetan regions for centuries and is celebrated in festivals. The Goji fruit is nicknamed the "happy berry" because of the sense of well being it is said to induce.

Goji berries and lycium bark play important roles in traditional Chinese medicine (TCM), where they are believed to enhance immune system function, help eyesight, protect the liver, boost sperm production, and improve circulation, among other effects. In TCM terms, Goji berries are sweet in taste and neutral in nature; they act on the liver, lung, and kidney channels and enrich yin. Goji berries can be eaten raw, brewed into a tea, or prepared as a tincture.

Goji berries are nutritionally rich, containing beta-carotene, Vitamins C, B1, B2 and other vitamins, minerals, antioxidants, and amino acids. Companies marketing the berries also claim the berries contain such nutrients as isoleucine, tryptophan, zinc, iron, copper, calcium, germanium, selenium, phosphorus, B6, and vitamin E.

Culinary uses: As a food, dried Goji Berries may be eaten raw or cooked. Their taste is somewhat similar to that of raisins. Dried Goji Berry is an ingredient often used in Chinese soups. Young shoots and leaves of the Lycium bush are also grown commercially as a leaf vegetable. A wine containing Goji Berries (called gǒuqǐ jiǔ; 枸杞酒) is also produced.

Part Used: Ripe fruit.

Goji Health Properties: Yin tonic, improves vision, boost sperm production, benefits complexion, nourishes Liver and Kidney, replenishes vital essence (semen), powerful antioxidant, antimutagenic, improves circulation, anti cancer properties.

Goji Berries contain complex phyto-nutrients and bio flavinoids:

Betaine, which is used by the liver to produce choline, a compound that calms nervousness, enhances memory, promotes muscle growth, and protects against fatty liver disease.

Physalin, which is active against all major types of leukemia. It has also been used as a treatment for hepatitis B.

Solavetivone, a powerful anti-fungal and anti-bacterial compound.

Beta-Sitoserol, an anti-inflammatory agent. It has been used to treat sexual impotence and prostate enlargement. It also has a cholesterol lowering effect.

Cyperone, a sesquiterpene that benefits the heart and helps maintain normal blood pressure. It has also been used in the treatment of cervical cancer.

The Goji Berry is being called the world's most powerful anti-aging food. Goji is rated #1 on the ORAC scale (Oxygen Radical Absorbance Capacity), which measures the antioxidant level in foods. It is a test developed by USDA researchers out of Tufts University in Boston. Foods that score high in an antioxidant analysis called ORAC may protect cells and their components from oxidative damage, according to ORAC studies of animals and human blood at the USDA Agricultural Research Service's Human Nutrition Research Center on Aging at Tufts University in Boston. ARS is the chief scientific agency of the U.S. Department of Agriculture.

http://www.ars.usda.gov/is/AR/archive/feb99/aging0299.htm

Most Common Traditional Uses of Goji: General weakness, lack of energy, aching back and joints, tinnitus, dizziness, diabetes, blurred vision, cough, wet dreams, sexual inadequacies.

Modern/Recent Uses:

Internal: - Toxic side effects of chemotherapy and radiotherapy.

External: - Burns, ulcers, bedsores, frostbite, furuncles.

One of the most well-known traditional properties of Goji fruit is its ability to improve vision. This has been documented for over fifteen centuries. Modern scientific studies have finally supplied some substantiation to this property. It turns out Goji fruit not only contains high amounts of b -carotene (~ 8 mg/100g) but this b -carotene is in a highly biologically active form which is readily utilized by the body.

However, b -carotene is not the only nutrient in Goji fruit. Goji is also reported to be very rich in amino acids (half in free form), other vitamins (B1, B2, C, nicotinic acid, etc.), and polysaccharides that have antioxidant and immuno-modulating effects in experimental animals as well as other nutrients. Since oral administration of Goji fruit to humans in various studies have also improved their immune functions, raised the serum levels of superoxide dismutase (SOD) and haemoglobin but lowered the level of lipid peroxides as well as reduced senility symptoms, the polysaccharides obviously are an important active component of lycium fruit. Yet only about 25 years ago, scientists in America were still viewing polysaccharides only as carbohydrates (like starch and sugars) that supply our body with energy and that they had no other functions. They were so used to looking for instant response in their search for fast-acting drugs from nature that they either didn't know how to deal with anything slow-acting or did not have the patience that is normally a characteristic of the Old World. It was only when more and more evidence of these other properties of polysaccharides kept emerging from Japan, China and Europe that American scientists started to pay attention. Now, they have finally acknowledged that certain carbohydrates (polysaccharides) play important roles in our health other than simply supplying energy.

Another well-known and long-documented traditional property of Goji fruit is its ability to "benefit complexion and maintain one's beauty"; Goji is also considered to have anti-aging properties. To drug-oriented American scientists, this certainly sounds ridiculous. But various studies have shown Goji fruit to have numerous beneficial effects, including, antioxidant, immuno-potentiating, antimutagenic, hypoglycaemic, hypolipemic, hypotensive, etc., all of which contribute to the slowing down of the aging process or help us live longer.

The beautifying property of Goji fruit may have some scientific basis after all which may justify its use in skin-care cosmetics, as recent laboratory studies not only demonstrated its antioxidant effect but also its ability to increase dermal hydroxyproline level in mice, indicating increased collagen synthesis. All these effects are good for the skin.

Medicinal Use Research: - A sweet tonic decoction made from the Goji fruit has traditionally been used to lower blood pressure and blood cholesterol levels. Goji acts mainly on the liver and kidneys[. Goji fruit has traditionally been taken internally in the treatment of high blood pressure, diabetes, poor eyesight, vertigo, lumbago, impotence and menopausal complaints. Goji fruit is harvested when fully ripe and is dried for later use. The Goji root bark is a bitter, cooling, antibacterial herb that controls coughs and lowers fevers, blood pressure and blood cholesterol levels. It is taken internally in the treatment of chronic fevers, internal haemorrhages, nosebleeds, tuberculosis, coughs, asthma etc. It is applied externally to treat genital itching. The bark is harvested in the winter and dried for later use. Diuretic, purgative, The plant has a long history of medicinal use, both as a general, energy restoring tonic and also to cure a wide range of ailments from skin rashes and eyesight problems to diabetes. A tonic tea is made from the leaves. The fruit of many members of this genus is a very rich source of vitamins and minerals, especially in vitamins A, C and E, flavanoids and other bio-active compounds. Goji is also a good source of essential fatty acids, which is very unusual for a fruit. Goji is being investigated as a food that is capable of reducing the incidence of cancer and also as a means of halting or reversing the growth of cancers.

What is the most powerful antioxidant?

WARNING

Deceptive Marketing:

Since the early 21st century the dried Goji fruit has begun to be sold in the West as a health food (typically under the name "Tibetan Goji Berry"), in ever increasing quantities and often accompanied by grossly exaggerated claims regarding its purported health benefits. However, the Goji berry is said to contain 2500 mg of vitamin C per 100 grams of fruit, making it one of the world's richest sources of vitamin C behind the Australian billy-goat plum and the South American camu-camu. It is rated #1 on the ORAC scale (Oxygen Radical Absorbance Capacity), which measures the antioxidant level in foods. This means pure and unadulterated Goji Berry juice is a proven and powerful anti-oxidant full of bioflavinoids, scientifically proven to be very beneficial to human health. But can you trust what the marketing men say about their particular product?

Unfortunately for the natural health industry, Goji Berry Juice is joining the ranks of that other well known and common plant product Aloe Vera, in that it is making millionaires out of greedy and unscrupulous promoters in the United States (and other countries), thanks to its name recognition and to the lack of standardized testing methods to determine its quality and the amount of active ingredient. Greedy suppliers, brokers and manufacturers frequently stretch 1kg or litre of 100% genuine Goji Berry liquid or powder into literally tens or even hundreds of litres of finished Goji Berry "health" drink, reaping outrageous profits. The taste of the Goji Berry juice or drink the unsuspecting public experience is mostly due to citric acid, flavours and preservatives. These dubious manufacturing and marketing methods are starting to impact on the perception held by members of the public when it comes to assessing the health benefits of genuine Goji juice.

The image for Goji juice is not helped by wild claims being made by irresponsible manufacturers that Goji juice will cure cancer as has been the case recently in New Zealand. Companies marketing the Goji juice drinks often also include the unsupported claim that a Chinese man named Li Qing Yuen, who was said to have consumed wolfberries daily, lived to the age of 252 years (1678-1930).

Source : http://www.health-report.co.uk/goji_berry.html

Cape Gooseberry

2010-04-23T02:39:00.001-07:00

The name Cape Gooseberries actually comes from Cape Town in South Africa, the berries are actually called Gooseberries was brought to South Africa by the Cape settlers in the 1800's.

Cape Gooseberries is one of South Africa's favourite berries, well at least here in the Western Cape where they are mostly found. Some people call the Gooseberry a fruit but i'll just stick to berries for now.

Cape Gooseberries have antioxidant properties as well as anti inflammitory properties and has also been used for cancer, malaria, asthma, hepatitis, dermatitis and rheumatism.

Physalis peruviana, commonly known as physalis, is indigenous to South America, but was cultivated in South Africa in the region of the Cape of Good Hope during the 1800s, imparting its common name, cape gooseberry.

As a member of the plant family Solanaceae, it is related to a large number of edible plants, including tomato, eggplant and potato, and other members of the nightshades. It is closely related to the tomatillo but not to the cherry, Ribes gooseberry, Indian gooseberry or Chinese gooseberry, as its various names might suggest.

The fruit is a small round berry about the size of a marble with numerous small yellow seeds. It is bright yellow and sweet when ripe, making it ideal for snacks, pies or jams. It is popular in fruit salads, sometimes combined with avocado.

Its most notable feature is the single papery pod that covers each berry. Because of the fruit's decorative appearance, it is sometimes used in restaurants as an exotic garnish for desserts. If the fruit is left inside the husks, its shelf life at room temperature is over 30–45 days.

Source : http://en.wikipedia.org/wiki/Physalis_peruviana

Ariston Elemental Oganics baby greens and sprouts

2010-01-11T05:31:00.000-08:00

Ariston Elemental Organics is now producing and selling the following sprouts on order only:

Sunflower baby green in trays @ R25-00 each (R5-00 deposit refunded on return of tray)
Wheat Grass baby green in trays @ R25-00 each (R5-00 deposit refunded on return of tray)
Sweet Rocket baby green in trays @ R35-00 each (R5-00 deposit refunded on return of tray)
Mustard baby green in trays @R30-00 each (R5-00 deposit refunded on return of tray)

Alfalfa 200 g
Mung Beans 200g
Chickpeas 200g
Mustard 200g
Lentils (brown) 200g
Sunflower 200g
Fennel 200g
Urad 200g
Dunn Peas 200g
Mixed bag sprouts 200g

R 15-00 per bag.

Please email your order to: aristonorganic@gmail.com

Making this year 2010 the year of health!

Wanted! A vegetable that will grow in any climate, will rival meat in nutritive value, will mature in 3 to 5 days"

2010-01-11T05:24:00.001-08:00

Super Sprouts

Sprouts are produced when seeds start growing into vegetable. Sprouts can grow from the seeds of the vegetables, from grains such as buckwheat, and from beans.
Medicinally and nutritionally, sprouts have a long history. It has been documented that the Ancient Chinese physicians recognized and prescribed sprouts for curing many disorders more than 5,000 years ago. Sprouts are a main staple in the diets of Americans of Oriental descent. Although accounts of sprouting appear in the Bible, it took centuries for the West to realize its nutrition merits. It is really only in the past three decades that the “western world” has woken up to be interested in sprouts and sprouting. During World War II considerable interest in sprouts was sparked in the United States by an article written by Dr. Clive M. McKay, Professor of Nutrition at Cornell University, wherein he made a dramatic announcement which said: “Wanted! A vegetable that will grow in any climate, will rival meat in nutritive value, will mature in 3 to 5 days, may be planted any day of the year, will require neither soil nor sunshine, will rival tomatoes in Vitamin C, will be free of waste in preparation and can be cooked with little fuel and as quickly as a … chop.” Dr. McKay and a team of nutritionists spent years researching the amazing properties of sprouted soybeans. They and other researchers at the universities of Pennsylvania and Minnesota, Yale and McGill found that sprouts retain the B-complex vitamins present in the original seed, and show a big jump in Vitamin A and an almost unbelievable amount of Vitamin C over that present in unsprouted seeds. While some nutritionists point out that this high vitamin content is gained at the expense of some protein loss, the figures are impressive: an average 300 percent increase in Vitamin A and a 500 to 600 percent increase in Vitamin C. In addition, in the sprouting process starches are converted to simple sugars, thus making sprouts easily digested.
Sprouts can be locally grown and made available in all four seasons. These “wonder” vegetables are grown from seed to salad in only one week are the best natural health food available. That makes them a great “New generation” food that can be eaten raw or cooked. In fact, one pound of alfalfa seeds can yield 10-14 pounds of fresh mini-salad greens. It is amazing to note that this food can be grown whether you are on top of a mountain or in a war area bunker with artificial light. Sprouts vary in texture and taste. Some are spicy (radish and onion sprouts), some are hardy and are often used in oriental food (Mung bean), others are more delicate (Alfalfa) and are used in salads and sandwiches to add texture and moistness.

Sprouts and Nutrients

“Alfalfa sprouts” have more chlorophyll than spinach, kale, cabbage or parsley. “Alfalfa, sunflower, clover and radish sprouts” are all 4% Protein. Compare that to spinach - 3%, Romaine lettuce -1.5% and Iceberg lettuce- 0.8%, and milk -3.3%. These foods all have about 90% water. “Soybean sprouts” have 28% protein, and “lentil and pea sprouts” are 26% compared to Meat which is 19% and eggs which are 13% protein (and 11% fat). Thus, “Soybeans sprouts” have twice the protein of eggs and only 1/10 fat the fat.
“Grain and nut sprouts”, such as wheat and sunflower, are rich in fats. While fats in flour and wheat germ goes rancid quickly (stores should refrigerate them), fats in sprouts last for weeks. The valuable wheat germ oil in wheat sprouts is broken down into its essential fatty acid fractions over 50% of which is Omega 6. While sunflower oil is our finest source of omega 6, germination of the sunflower sprout micellizes the fatty acids into an easily digestible, water soluble form
“Radish sprouts” have 29 times more Vitamin C than milk (29mg vs. 1mg) and 4 times the Vitamin A (391 IU vs. 126). These spicy sprouts have 10 times more calcium than a potato (51mg vs. 5mg) and contain more vitamin C than pineapple. If you examine what is happening during germination, it looks like a vitamin factory. While mature radishes contain 10 IU/100g of provitamin, the radish sprouts contain 391 IU, 39 times more!

Sprouts are Mini Phytochemical Factories

Alfalfa, radish, broccoli, clover and soybean contain concentrated amounts of phytochemicals (plant compounds) that can protect us against disease. Canavanine, an amino acid analog present in alfalfa, demonstrates resistance to pancreatic, colon and leukemia cancers. Plant estrogens in these sprouts function similarly to human estrogen but without the side effects. They increase bone formation and density and prevent bone breakdown (osteoporosis). They are helpful in controlling hot flashes, menopause, Pre-Menstrual disorders and fibrocystic breasts tumors.

Some Commonly used Sprouts

Alfalfa Sprouts are one of the finest food sources of saponins. Saponins lower the bad cholesterol and fat but not the good HDL fats. Animal studies have proved their benefit in arteriosclerosis and cardiovascular disease. Saponins also stimulate the immune system by increasing the activity of natural killer cells such as T- lymphocytes and interferon. The saponin content of alfalfa sprouts multiplies 450% over that of the unsprouted seed.
Broccoli Sprouts have a mild peppery flavor. They are also high in cancer fighting compound sulphoraphane. Compounds in broccoli sprouts have been shown to reduce the risk of getting breast and colon cancer and to act as an anti-bacterial agent against Helicobacter pylori, an organism associated with causing stomach ulcers. Broccoli sprouts rich in these compounds, through raising the antioxidant and thereby the anti-inflammatory capacities of cells, can correct major dysfunctions such as hypertension and stroke Free radicals, unstable chemical byproducts of metabolism, damage cell molecules and lead to cardiovascular disease. Tissues have defenses to prevent the damage caused by free radicals. These defenses can be bolstered by eating foods rich in chemicals called phase 2 protein inducers, one of which is glucoraphanin. Broccoli sprouts contain high levels of glucoraphanin. Phase 2 inducers promote the production of phase 2 protein. These proteins either promote scavenging of oxidants or decrease the chance of the oxidants being formed. The result is a huge multiplier effect. One phase 2 protein inducer likely has the same effect as thousands of typical anti-oxidant molecules.
Clover Sprouts contain the most significant dietary sources of isoflavones of any sprout variety. Isoflavones have been proven to have powerful anti-cancer properties.
Lentil Sprouts are 26% protein. They can be cooked or eaten raw.
Radish Sprouts have 29 times more vitamin C than milk and 4 times the vitamin A. These spicy sprouts have 10 times more calcium than a potato and contain more vitamin C than pineapple.
Sunflower Sprouts are rich sources of lecithin and vitamin D. The sunflower sprouts are known for their crispness and nutty flavor. They break down fatty acids into easily digestible water soluble form.
Mustard Sprouts are characterized by their tiny spicy leaves. They are delicate but, very spicy.
Onion Sprouts give distinct onion flavor without the tears and the waste! Onion sprouts are 20% protein and good source of vitamins A, C and D.
Mung Bean Sprouts are good source of protein, fibre and vitamin C. A 3 oz serving contains only 30 calories.

Soybean Sprouts are very high in proteins and high in vitamin C, foliate and fibre.

Source : http://www.gurumaa.com/content/super-sprouts.html

Wheatgrass sprouts/flats

2009-12-08T04:45:00.000-08:00

All species of wheat are annuals; these grasses grow to 1 metre, and are members of the genus Triticum, which belongs to the Poaceae family.

Durum or hard wheat, Triticum durum, is a hardy species that produces well, even in low rainfall and high temperatures. The long, pointed grains form in compact seed heads. Because of the high gluten content and the hardness of the seed, it is used principally for spaghetti and pasta.

wheat

Bread wheat T. aestivum, is a soft grain with a floury texture, mainly used in bread-making or other baked goods.

Spelt also called Dinkel wheat, T. spelta, is considered one of the very original grains used by man. The ears, or seed heads are long, slender, pointed and flinty. The grain grows well in harsh conditions, particularly in extremes of cold and high altitudes. Spelt has become popular as a health food, for the bioavailability of its high levels of nutrients. The protein content, of spelt, is slightly higher than other species, although this may differ with soil and climatic conditions. Spelt is considerably higher than other wheat in essential amino acids, and is a higher source of many vitamins and minerals.

Spelt contains carbohydrates as mucopolysaccharides, which have been found to play a decisive role in blood clotting and strengthening the immune system. The grain contains over 18 fatty acids, including 1.9% linoleic acid. Hildegard of Bingen, the famous 12th century German abbess, composer and herbal writer, esteemed spelt as… an easily digested, highly nutritious grain, creating happiness and contentment in the body. Recent European research has found that spelt wheat is effective for over 30 ailments, including angina and diabetes; also for constipation, diarrhoea, irritable bowel syndrome and celiac (noteworthy, as people with such ailments, generally cannot tolerate the high gluten content of wheat flours). Gluten is the protein content that gives the elastic and tenacious consistency to dough, also resiliency and cohesion to baked bread. Spelt wheat is different: it contains a substance that aids gluten’s digestibility. Spelt seeds, flour and breads are now available in many health food shops.

Botanists have identified almost 30,000 species and developed varieties of wheat, which are assigned to one of several classifications, as having hard or soft kernels. This strength is a function of the protein-to-starch ratio in the endosperm, the starchy, middle part of the seed.

Occasionally Triticale may be available in health food shops. It is a grain, produced by crossbreeding wheat and rye for the intended purpose of the protein and bread-making merits of wheat and the durability and high lysine content of rye. Pronounced ‘trit-i-kay-lee’ the name is a combination of the Latin names of the plants: ‘triti’ referring to triticum for wheat, and ‘cale’ referring to secale for rye. The grain is found to contain more protein than wheat, has less gluten than wheat, and also the high level of lysine that is common in rye. Wheat is, undoubtedly, one of the most important grains cultivated, worldwide. Whatever would we do without bread on our tables?

To sprout wheat, purchase the grain from a health food shop; use spelt, if available. Bread wheat (soft grain) is also good for sprouts, as it is easy to digest, while durum hard wheat, is considered best for growing wheatgrass. Some shops may just stock wheat, with no indication, of kind. Don’t worry, all species, will sprout. If what you buy is hard wheat, it will germinate, however the sprouts will be harder to chew, if eaten as fresh sprouts. Soak the seed in a jar or bag 6-12 hours, rinse 2-3 times a day for 2-4 days and grow 1/2 -1cm long.

Constituents:

linolenic and linoleic acid, abscisic acid, gluten, over 80 enzymes including super oxide dismutase (SOD); co-enzyme Q10, sugars, lignans, squalene, bioflavonoids, fibre, chlorophyll - high in wheatgrass, protein 9-14% in wheat sprouts with 17 amino acids, including 8 essentials (amino acid score 64; only moderate lycine content)

Vitamins:

A, B1, B2, B3, B5, B6, B12, B17, C, D, E, F, H, K, P, choline, folic acid, inositol, PABA

Minerals:

boron, calcium, chlorine, chromium, cobalt, copper, iodine, iron, magnesium, manganese, molybdenum, nickel, phosphorus, potassium, selenium, silicon, sodium, sulphur, zinc

Actions:

alterative, antibacterial, antibiotic, antiinflammatory, antioxidant, antiviral, cancerolytic, choleretic, deodorant, depurative, digestive, diuretic, hepatoprotective, hypoglycaemic, immune-enhancer, laxative, nutritive, sedative, tonic

Medicinal Uses

Germinated wheat sprouts are an effective and economical tonic to improve general health. Buy some whole grains, and sprout a handful of seeds every couple of days. The seeds become living food as soon as germination takes place and valuable enzymes are activated. Once eaten, these enzymes act as catalysts that perform important functions in the body, such as: to aid metabolism, neutralise toxins, cleanse the blood, and provide energy for innumerable bodily functions.

The enzyme diastase, activated by germinating the wheat, transforms starch into absorbable nutrients. The sweet taste of germinated wheat, tells us the enzymes are activated. Chewing the sprouts well makes their full potential available for cleansing and regenerating body cells, and as a powerful tonic. These enzymes, also aid the digestion of other foods, and can benefit anyone who suffers with digestive and assimilation problems. By eating wheat sprouts, we also get the benefit of the wheat germ, a rich source of vitamin E (usually removed in flour milling). Vitamin E is an essential nutrient for fertility, healthy skin, hair, glands, kidneys, muscles (especially the heart), circulation and the nervous system; also for building red blood cells and improving absorption of fats, protein, vitamins A, C and iron. Wheat germ (the seed embryo), in the early stages of plant growth, is considered one of the best remedies to help overcome a tendency toward miscarriage and birthing prematurely.

The sprouting process starts a beneficial modification of various nutritional elements. Research undertaken at the University of Minnesota, USA, showed that sprouting increases the nutrient density of food. At 3 days of sprouting, much of the original carbohydrate is converted to natural sugars, making it less mucus forming. During the 3 days of sprouting, the vitamin E content can increase 300%, vitamin C increase 600%, and the B vitamins have been found to increase from 20% to 1200%, with B17, the ‘anti-cancer vitamin’ 100% more than in unsprouted seed.

The protein content increases by 300% in the third day of sprouting, compared to the unsprouted wheat seed. Sprouted wheat, being a raw grain, should be eaten in moderate amounts, as in the early stages of germination (1-4 days) there is insufficient time to convert all raw starch into sugars, for ease of digestion.

However, if the sprouts are made into bread and baked at a low temperature, it becomes easier to digest and eat in a larger quantity. But, keep in mind, sprout bread is dense as it is usually made without yeast; therefore a slice of well-chewed sprout bread may still be harder to digest, because of the density of the loaf, than a slice of regular yeast bread. Refer to page 46 for sprout bread, and Essene bread (p 47).

Growing wheatgrass is another way to use the grain for its nutritive and healing properties, which can help build vitality for anyone desiring optimum health.

Human consumption of wheatgrass was popularised in the 1930’s by Charles Schnabal, known as the father of wheatgrass. He said: “Fifteen pounds of wheatgrass is equivalent to 350lb (157kg) of the choicest vegetable. We have not even scratched the surface of what grass can mean to man in the future”.

Wheatgrass juice has been used to detoxify the body by loosening and eliminating hard, encrusted, bowel build-up. Victoras Kulvinskas, a USA advocate of wheat grass, taught that the juice is the fastest way to eliminate internal wastes and provide an optimum nutritional environment: the enzymes of the grass helping to dissolve tumours. Ann Wigmore’s research, using wheatgrass in her personal life, then teaching and working with thousands of sick people (many with inoperable cancer), at the Hippocrates Health Institute, Boston, USA, inspires us to see how valuable wheatgrass could be, in our daily lives. The living-food program she advocated, gave countless people a new lease of life, many regaining health from near death from incurable cancers. Ann said, “Wheatgrass is perhaps the most powerful and safest healing aid there is.” She taught that wheatgrass, living sprouts, fresh fruit and vegetables and fermented foods were vital to health and prevention of degenerative diseases.

Wheatgrass is rich in chlorophyll.

Chlorophyll comprises 70% of wheatgrass; it is often referred to as ‘the life blood of plant life’ as chlorophyll closely resembles the molecules of human red blood cells. With so many similarities in structure, it is absorbed quickly through our digestive system and begins rebuilding our blood cells. Chlorophyll helps to regenerate the liver, detoxify and invigorate the body and energise the immune system, which is our natural means of prevention and healing from illnesses. Steve Meyerowitz, who has been called Sproutman in USA, says, wheatgrass is a powerful colon and liver detoxifier, blood alkaliser and oxygenator of blood and cells, and it is like ‘rocket fuel’ for the dynamic and energising benefits to the body. Steve has motivated many people to grow and eat sprouted foods, through his enthusiasm and numerous books, sharing his story of 20 years of disappointment with conventional medicine and his journey to better health and a new vibrant life. He calls the juice, ‘liquid sunshine,’ transformed into nutritive energy…water, oxygen, enzymes, protein, phytochemicals, chlorophyll, carotenoids, fatty acids, trace minerals, all rushing to revitalise you.”

Many health centres, include wheatgrass as juice and enemas, as an essential part of their therapy program of rejuvenation, operating on the principle that the body heals itself, if given the proper tools. As wheatgrass has a remarkable cleansing effect on the liver, this daily juicing regime can play a major role in recovery from degenerative diseases.

Chlorophyll has been found beneficial for strengthening the heart, intestines, vascular and lymphatic systems, lungs, glands and reproductive organs; also for treating anaemia, indigestion, diarrhoea, candida, irritable bowel syndrome, constipation, peptic ulcers, colitis, sleeplessness, sinusitis, injuries to bones, tendons and skin, for reducing varicose veins, and for neutralising toxins, carcinogens, removing heavy metals and drug deposits; dealing with allergies and helping clear infections and mucus of the colon and to stimulate peristaltic action. Chlorophyll has the unique ability to be able to be absorbed directly, through the mucus membranes, in particular: the nose, throat and digestive tract.Ann Wigmore showed people at the Hippocrates Institute, how to use wheatgrass to help remove pesticides and other toxins from chemically grown fruit and vegetables. For supermarket produce to look as good as it does, we can assume that it has been heavily sprayed. Lettuce, for example, may be sprayed 10-14 times in its short growing season, of only 4-6 weeks. Ann explained how to help eliminate insecticides and other toxins from produce, by chopping a handful of wheatgrass and soaking it in a bucket of water for a few hours or overnight; the grass is strained off and the produce submerged in the water for 30 minutes. Drain and wipe the food dry and refrigerate.

Research done in the 1950’s, found chlorophyll to be an efficient deodoriser, which could effectively neutralise bad breath, body odours, foul smelling urine and stools. Numerous manufacturers now include chlorophyll in products like chewing gums, breath fresheners, deodorants and vaginal douches. Research has found that chlorophyll increases tissue cell activity and is effective for healing bleeding gums, pyorrhoea, gingivitis, and infected and ulcerated wounds.

Studies have identified a number of substances in wheatgrass juice that are powerful anti-cancer agents: the blood-building chlorophyll with oxygen producing benefits; the alkalising action; the enzyme action of living food, which promotes detoxification and elimination of mucus and decaying faecal matter on colon walls; strong antioxidants, like the mineral selenium and vitamins A, C, E and B17 (which has shown the ability to selectively destroy cancer cells, but leave healthy cells alone); and abscisic acid, a plant hormone that can reverse the growth of cancer (in high enough concentration to have a marked effect on cancer cells). Note: wheatgrass has been found to have up to a 100 times more vitamin B17, than the seed from which it came. Note too, that gluten is not present in wheatgrass because, after germination, gluten is broken down into smaller building blocks, needed for growing the grass. These smaller molecules are much easier for us to assimilate. Dr. Yasua Holta, a biologist at the University of California, isolated a compound from young wheatgrass, P4D1, which has the ability to stimulate the natural repair of DNA and the production of human sperm cells. Research scientists have never found any indication of toxicity in wheatgrass. It is easy to digest and assimilate.

Wheatgrass is often referred to as a complete food, with protein containing the 8 essential amino acids (although the lysine content is only of moderate amount); it contains a broad spectrum of vitamins, minerals and over 80 identified enzymes. The enzymes include: protease, which assists in food assimilation, particularly proteins; amylase, that facilitates starch digestion; lipase, a fat splitting enzyme; transhydrogenase, for toning heart muscles; cytochrome oxidase, a powerful antioxidant; and superoxide dismutase (SOD), often called the antiageing enzyme, to protect us from damaged cells, due to infections, inflammation, irritants, poisons, radiation and free radicals.

To grow wheatgrass purchase wheat seed by the kilogram, ideally organically grown seed, and store it in a well-sealed container, so that weevils do not spoil it. If the hard wheat varieties are procurable, use these for growing wheatgrass, since they are sturdier and more nutritious than soft wheat varieties. However, soft wheat varieties are useful for wheat sprouts and sprout recipes like pastries, bread, other baked recipes and rejuvelac. Although the soft wheat varieties may be utilised for wheatgrass, growth may not be as vigorous and plants may not give 3 harvest cuts.

Soak 1 cup of seeds in 4 cups of water, for 12 hours.

Prepare a shallow tray or styrofoam fruit box (with the sides cut down to 5-6cm), add a layer of soil, peat, compost, or organic potting mix, 2-5cm deep. Seedling trays, available from garden centres, are also suitable for growing wheatgrass. Water the tray until moist (but not soggy) and spread the soaked wheat evenly over the surface, it is best to use a single layer of seed. Cover the seed with a thin layer of soil or several layers of wet newspaper. Wheat grass could be grown inside, in a light airy spot, or outside. When grown inside, it is said that wheatgrass is an excellent air freshener and helps neutralise toxins, which may be present in the air. Wheatgrass can be grown directly in the garden, if preferred.

After 2-3 days, the seeds will sprout and the

newspaper can be removed; keep the seeds moist. After 5-14 days, the grass will be 10-15cm high (depending on season and climatic conditions). Harvest with scissors or a sharp knife, cutting as close to the soil as possible. The plants will continue to grow and may be cut again as many as 1-3 times, before they have depleted their energy. Remove the soil/root mass from the tray/box and recycle in the compost heap or garden. For a continuous, daily supply of wheatgrass, new trays or boxes will need to be prepared and planted regularly.

As wheatgrass is rich in enzymes, iron and chlorophyll, we can prize it highly, as a blood builder. The chlorophyll molecule very closely resembles that of our blood: the haemoglobin molecule. The primary difference is that the chlorophyll molecule contains magnesium, as its central atom, while the haemoglobin molecule contains iron; our bodies are able to utilise the chlorophyll and rebuild blood. Use wheatgrass, as Nature’s breath freshener, by chewing a small amount of cut wheat grass during the day, to eliminate the problem. Chewing wheatgrass helps to control abnormal appetite, to lessen hunger and prevent the desire to snack between meals.

Source :http://www.herbsarespecial.com.au/free-sprout-information/wheat.html

Sunflower sprouts

2009-12-08T00:27:00.000-08:00

SUNFLOWER

Helianthus annuus F. Asteraceae

Description and Sprouting

The generic name, Helianthus, is derived from Greek ‘helios’ meaning the sun, and ‘anthos’ meaning a flower. The common name, ‘sunflower’, is a most appropriate name, as the large, round yellow flowers, are as bright as the sun. A fast-growing annual, 1-3m high, developing a deep taproot. Above ground, it forms a stout, erect, fibrous stem and alternately forming, large, heartshaped, hairy leaves 30cm long, with toothed margins.

The bright, cheery, flower heads, 8-40cm in diameter, create a magnificent display. There are over 50 helianthus species, as well as many developed varieties. Some have dark yellow centres; others are dark brown, with ray florets in varying shades of yellow. Flower heads can fill out and become so heavy that the stems sometimes need staking, to support their weight. Bees love to visit the flowers, collecting nectar and wax. When the flowers have faded, the round centre develops a superb, symmetrical pattern, with plump, black or black and white striped seeds, ovate in shape, to 15mm long. When the seeds have filled out and the flower top turns brown, the heads are ready to pick and be hung, to completely dry out.

To sprout unhulled seed, follow the tray procedure page 32, using soil or potting mix on a tray. When buying unhulled seeds, look for large, plump seeds, as the sprouts will be strong and tall. Some people find the packeted sunflower seeds sold as parrot seeds, sprout well and are good value. Seeds germinate quickly and will be ready to cut, at soil level, in 6-9 days. Seedlings, at their two-leaf stage, are referred to as sunflower ‘lettuce’. If left to grow any older they are bitter and rather unpalatable.

To sprout hulled sunflower seed, go through the seed, take out (and eat) any damaged, broken seed. After purchasing hulled sunflower seed, store in refrigerator, as seed can oxidize quite quickly. Soak the sorted, whole seed, 8-10 hours. Drain off the water and, with fresh water, carefully rinse away all the loose, transparent, thin skins that covered the seeds. Removing this skin, with several rinses of water, is important, particularly when the weather is hot, as the skin can ferment and spoil the whole batch of sprouts. The soaked seed is now germinating and is very delicious at this stage: crisp, sweet, nutty and already starting to shoot after 10 hours. Eat at this stage, or place in a jar or saucer; keep moist for another 24 hours and eat.

Constituents:

phytosterols, oils include linoleic acid, 60% and oleic acid 30%, coenzyme Q 10, saponins, albumin, lecithin, betaine, quercimetrin, tannins, sesquiterpenes, pectin, lignans, protein 24-30% with 8 essential amino acids (amino acid score 81, moderately low in lysine)

Vitamins:

A, B1, B2, B3, B5, B6, B12, B15, C, D, E, F, H, K, choline, folic acid, inositol, PABA

Minerals:

calcium, cobalt, copper, fluorine, iodine, iron, magnesium, manganese, phosphorus, potassium, selenium, silicon, sodium, sulphur, zinc

Actions:

anti-inflammatory, antifatigue, antimicrobial, antioxidant, diuretic, expectorant, galactagogue, hypolipidemic, nutritive, tonic

Medicinal Uses

Research has found the essential fatty acids (EFA), in sunflower seeds, provide a beneficial action in cleaning arteries, reducing LDL cholesterol levels and preventing heart disease. Sunflower seeds have a medicinal use for: arthritis, rheumatism, headaches, blurred vision, high blood pressure, fluid retention, fevers, bladder and kidney inflammation, bleeding gums, bronchitis, nervous stress, coughs, colds, asthma, duodenal ulcers and cancer. A liniment from the sunflower head is applied externally for relief from arthritic and rheumatic pain. As sunflower sprouts have a warming, thermal nature, we can use them during the winter months to great advantage, and also for lubricating the intestines and treating constipation, fatigue, and to strengthen the spleen and pancreas.

The seeds have a very high content of calcium, phosphorus, magnesium and vitamin D, the vitamin, which is often called the key to unlock the door, allowing calcium to leave the intestine and enter the blood stream. This makes it an important nutrient for building strong bones, tendons, muscles, teeth, hair, skin, nails and eyesight. 100g of seeds provides 7.2mg of iron, making sunflower seeds, richer in iron than almost any other foods, except egg yolks and liver.

Scientists have found that the pectin, from the seed, can have the effect of expelling radioactivity from the system, which offers a greater protection against the build-up of strontium 90 in the bones. The seeds are one of the best natural foods that we can eat regularly, as they supply many vital nutrients needed for growth and repair. It is said that it would be possible to live on sunflower seeds alone, for an extended period, should there be a time when a survival food is needed.

The Russian Academy of Science found that sunflower oil... 1 tablesp. of oil when swilled in the mouth for 15-20 minutes, activates the salivary glands and stimulates enzyme release. Toxins from the circulatory and lymphatic systems are also released, via the oral salivary glands. The oil should not be swallowed. Empty the mouth by spitting. This simple procedure has the remarkable benefit of helping the body detoxify; it has relieving and healing effects on a wide range of conditions and can be used regularly, by anyone wishing to keep their immune system working well.

Culinary Uses

Pesto made with sunflower sprouts, Greek basil, Lebanese cress, nasturtiums, garlic, cheese and olive oil, rolled in coriander seed (recipe p 115).

Sunflower seeds provide our diet with a good source of polyunsaturated fat. Eat the sprouts as a snack, fresh in hand, or in salads. I like eating the hulled sprouts over muesli, for breakfast. The hulled seed sprouts are made into sprouted seed cheese. Sprouting the seeds, rather than eating the dry seeds, provide a number of health benefits. Due to the enzymes that are activated during sprouting, the sprouts are more easily digested than the dry seeds. The sprouted seed has vitamin C, while the dried seed has none. The B vitamins can increase - anything from 100-600% - from the dried seed state to the sprouted seeds. Dried seeds are acid forming to the body, whereas sprouted seeds are alkalising.

When we sprout the seeds, they become living food…what can be better than that!

Use sunflower lettuce in sandwiches, pita bread, taco shells, tossed salads, as a garnish or add to vegetable juices. The sprouted greens are a richer source of vitamins than the dried seeds and they also develop vitamin B12. Young leaves of sunflower lettuce are rich in chlorophyll (a valuable blood builder), lecithin, vitamins, minerals and life-force energy. Grow sunflower lettuce regularly, and when sprouted ready to use, at 5- 10cm length, place the container on the table, so that the sprouts (‘lettuce’) can be nipped off with the fingers and enjoyed any time through the day, as a nutritious ‘good-for-you’ snack… they are crunchy and delicious.

To make sunflower milk soak hulled seed in water, 3- 4 hours, and blend in a food processor until smooth. Add several dates, to make a sweet-flavoured milk, if desired. Alternatively, use 1-2 day sprouted, hulled seed to make the milk.

Try a sunflower sauce using 2 cups sunflower lettuce, 1/2 avocado, juice of a lemon, 1 teasp. herb salt and 1/2 cup of any green, leafy herbs, like rocket, mint, Lebanese cress, arracacha or watercress. Blend to a smooth, runny consistency, adding water as required. Garlic may also be added if desired. Serve the sauce over vegetables or a sprout salad.

Sunflower lettuce salad Combine 1 cup sunflower lettuce, 2 small grated carrots, 1 small diced onion, a finely cut stick of celery and serve with a dressing.

Sunflower and carrot muffins (p 74) In a bowl combine 2 lightly beaten eggs, 2 teasp. vanilla essence, 1 cup 1-2 day old sunflower sprouts, 2 cups finely grated carrots, 2/3 cup brown sugar, 2 teasp. cinnamon, 2 1⁄4 cups wholemeal flour mixed with 1 tablesp. baking soda, 1⁄2 cup unrefined sunflower oil or olive oil, 3 tablesp. water, 1 cup currants, sultanas or raisins. Spoon mixture into muffin pans; bake in pre-heated oven at 160°C (325°F) for 35 minutes. A toothpick inserted in a muffin, will come out clean, when the muffins are done. Do not overcook, or muffins may be dry.

http://www.herbsarespecial.com.au/free-sprout-information/sunflower.html

Almonds

2009-11-19T01:58:00.000-08:00

Almond - Natural Benefits and Curative Properties

Botanical Name :: Prunusamygdalus

Indian Name :: Badam

Description of Almond

The almond, known as the king of nuts, is a highly nutritious food. It is rich in almost all the elements needed by the Body. It is an effective health-building food, both for the body and mind, and a valuable food remedy for several common ailments.

There are two varieties of almonds, the sweet and the bitter. There are thin-skinned and thick-skinned among the sweet variety. The thin-skinned, known as Kagzi in vernacular, is the best for use. The bitter variety of almonds should not be used as they contain prussic acid, a deadly poison. They have, however, some commercial importance and are used for producing almond oil, perfume and cosmetics.

Origin and Distribution of Almond

Almond is a native of Morocco. It has been cultivated from ancient times. The Romans called it the 'Greek nut'. It was grown in Syria and Palestine during the days of the Bible. It is now grown in several parts of the subtropical regions, especially in Morocco, Italy, France, Portugal, California and Australia. It is also cultivated in Southern Africa and many parts of Asia.

Its cultivation in India is mostly confined to Kashmir and some areas of Himachal Pradesh which border Tibet.

Food Value of Almond

Almonds are one of the best nut and seed foods. The best way of using almonds is to soak them in water and grind them into fine paste of the blanched almonds i.e., after peeling of the skin. This paste is called almond butter. It is easily assimilated and is preferred to dairy butter by many vegetarians. This butter is of special value to older people who are generally bothered with the problem of not getting enough protein in their diets. By taking almond butter, they will be able to get not only high quality protein but also other excellent food ingredients, contained in the almond, in the most easily digestible form.

Almonds*

Food Value	Minerals and Vitamins
Moisture - 5.2%	Calcium - 230 mg
Protein - 20.8%	Phosphorus - 490 mg
Fat - 58.9%	Iron - 4.5 mg
Fibre - 1.7%	Niacin - 4.4 mg
Minerals - 2.9%	Small amount of Vitamin B Complex
Carbohydrates - 10.5%	Calorific Value - 665
* Values per 100 gm's edible portion

The most useful preparation of almonds is the almond milk. It can be easily prepared by grinding the blanched almonds -i.e. almonds without outer coat to a smooth paste and adding cold boiled water to the consistency of the milk. With the addition of little sugar, it makes a delicious and nutritious drink. One kilogram of. milk may be obtained from 250 grams of almonds. The almond milk can be converted into curd and butter as in case of ordinary milk.

The almond milk is rich in vitamins. It possesses certain advantages over the ordinary milk. It is more. easily digestible than the cow's milk and is useful for the children with whom the cow's milk does not agree.

The fat in almonds is unsaturated and as such they provide one of the most beneficial kinds of fat. In specific terms, every 100 grams of almonds contain 11 grams of indolence acid. This fatty acid is one of the most polyunsaturated and highly beneficial in lowering serum cholesterol levels.

Natural Benefits and Curative Properties of Almond

The medicinal virtues of almonds arise chiefly from pharmaco dynamic action of copper, iron, phosphorus and vitamin B,. These chemicals exert a synergic action - i.e. increased energy due to chemical interaction and help the formation of new blood cells, hemoglobin and playa major role in maintaining the smooth physiological functions of brain, nerves, bones, heart and liver. The almond is thus highly beneficial in preserving the vitality of the brain, in strengthening the muscles and in prolonging life. It forms a vital part of all tonic preparation in Ayurveda and Unani Medicines.

Paste of almonds with milk cream and fresh rose bud's paste applied daily over the face is a very effective beauty aid. It softens and bleaches the skin and nourishes it with the choicest skinfood. Its regular application prevents early appearance of wrinkles, black heads, dryness of the skin, pimples and keeps the face fresh.

A teaspoonful of almond oil mixed with a teaspoonful of amla juice, massaged over scalp, is a valuable remedy for falling hair, thinness of hair, dandruff and premature graying of hair. Almonds should be consumed properly for beneficial results. The skin of almonds should always be removed before use as it contains irritating properties. This can bedooe by soaking them in water for one or two hours.

Almonds should be thoroughly chewed and they should not be eaten immediately after meals. They are a very concentrated food, with high calorific value. They should, therefore, be mostly used with bulky vegetables and fruits like raw turnips, lettuce, cucumbers and apple.

Anemia :- Almonds contain copper in organic form at the rate of 1.15 mg. per 100 grams. The copper along with iron and vitamins, acts as a catalyst. in the synthesis of blood hemoglobin. Almonds are, therefore, a useful foo6. remedy for anemia.
Constipation :- The use of almonds has proved highly beneficial in the treatment of chronic constipation. It is an excellent laxative. 11 to 15 kernels. taken at bed time will facilitate a clear motion the next morning. Those who suffer from weak stomach can take seven grams of almond oil with hot milk.
Impotency :- Almonds are very useful in case of loss of sexual energy which usually results from nervous debility and brain weakness. Their regular use will strengthen sexual power. Chewing of equal quantity of almond kernels and roasted gram also help in restoring sexual vigor.
Skin Disorders :- Wild almonds are considered useful in skin diseases, especially eczema. For this purpose, a few leaves of the wild almond are pulverized with water and the cream so prepared is applied to the affected parts. Almonds are also beneficial in the treatment of pimples. In this condition, the endocarp which is hard cover of the seed, should be ground with water and applied over the affected parts. In case of inflammatory condition of the skin, the external application of almond oil will ease the pain and cool the heat.
Respiratory Diseases:- An emulsion of almonds is useful in bronchial diseases, hoarseness and tickling cough. It is prepared by pounding the nuts and mixing the powdered kernels with orange or lemon juice. A teaspoonful of the oil given with 10 drops each of fresh white onion juice and ginger juice, daily thrice for a fortnight, is useful in whooping cough, bronchitis and asthma.

Source : http://www.best-home-remedies.com/herbal_medicine/nuts_seeds/almond.htm

Coconut

2009-11-12T03:55:00.000-08:00

What is Coconut Oil?

Coconut Oil is extracted from the nut of the Coconut Palm tree. When the oil is derived from fresh coconut, without going through any chemical processing or bleaching, it is called Virgin Coconut Oil. An important fatty acid in Virgin Coconut Oil known as lauric acid has been found to have anti-microbial, anti-bacterial, anti-fungal, anti-inflammatory and anti-oxidant activities. It can be used both externally and internally, which makes it very versatile. For example, it can be used as a cooking oil, but also as a skin moisturizer and as a key ingredient in soap, hair products, health supplements, and cosmetics.

What are the Benefits of Coconut Oil?

The nutritional properties of Coconut Oil make it a great herbal remedy for many health conditions. Studies have shown that Coconut Oil may help with hair problems, skin infections, stress, imbalanced cholesterol levels, weakened immune system, digestive problems, kidney problems, cardiovascular diseases, low blood pressure, diabetes, muscular strain, and rheumatoid arthritis. Studies have also shown that Coconut Oil enhances thyroid production, as well as fights fungi and yeasts that cause candidiasis, ringworm, tapeworms, athlete's foot, thrush, diaper rash, lice and other infections and parasites. Coconut Oil is known to help with the absorption of nutrients including vitamins, minerals, and amino acids in the body which enhances physical performance, endurance and boosts energy levels.

Uses of Coconut Oil

Age Spots

A study has shown that regular use of Coconut Oil can help prevent and even diminish the appearance of Age Spots (also known as Sun Spots and Liver Spots). This is accomplished due to the anti-oxidant properties of Coconut oil, which fight against the oxidation of polyunsaturated fats and protein by free radical activity as a result of aging and over exposure to sunlight. Therefore a simple remedy for Age Spots is to massage a small amount of Coconut Oil into the affected areas several times daily until the spots fade away.

Athlete's Foot and Plantar Warts

Coconut Oil's antiparasitic and antiprotozoal activity help treat skin infections such as Plantar Warts and Athlete's Foot. By combining Coconut Oil with the anti-fungal and anti-bacterial power of Garlic, an excellent remedy to treat these conditions is as follows:

Crush one whole peeled bulb of Garlic and mix it with one tablespoon of Coconut Oil.
Rub the mixture onto the affected skin area twice a day (once in the morning, and once before going to bed).
The prevent the garlic odor from affecting the bed sheets, a thin pair of cotton socks can be worn at bedtime.

Chapped Lips

Coconut Oil is a fantastic natural alternative to chapsticks when you have chapped lips. The oil is easily absorbed into the layers of skin and into the cell structures of our lips, keeping them strong and supple. Therefore, simply apply a small amount of lukewarm Virgin Coconut Oil onto your lips whenever they feel dry. It is recommended to start applying the oil several times daily when cold and dry weather sets in, to help keep the lips soft and pliable.

Diabetes

Virgin Coconut Oil helps treat diabetes by balancing the blood sugar levels and insulin secretion in our body. A recommended dosage is 1 tablespoon of Coconut Oil taken 2 to 3 times daily. It can be used as an alternative to regular cooking oil when preparing meals.

Dry and Damaged Hair

Coconut oil is one of the best known natural conditioners for hair. The essential proteins and fats in the oil can help ensure that the scalp is free of dandruff and to repair dry/damaged hair. Therefore, a simple remedy for dandruff and dry hair is to massage Virgin Coconut Oil into the hair and scalp 30-minutes before taking a shower. It is safe (and even beneficial) to let coconut oil remain in the hair for up to 3 hours, but 30 minutes is usually sufficient.

Cardiovascular Health

Coconut oil is beneficial for our heart and overall cardiovascular system. The key ingredient is lauric acid, which helps balance cholesterol and blood pressure levels. Studies have shown that populations that consume coconut oil regularly have lower rates of heart disease compared to the groups using regular vegetable oil when preparing meals. Therefore, you can try replacing your current cooking oil with Coconut Oil when appropriate.

Skin Problems

The key ingredient of Coconut Oil, lauric acid, makes it a great natural antiviral, antibacterial and antiprozoal agent. The small molecular structure of Coconut Oil smoothly penetrates through the layers of skin and keeps connective tissues strong and supple so that the skin doesn't dry, sag and wrinkle. Additionally, the anti-inflammatory properties of Coconut Oil help reduce chronic skin inflammation. Therefore, a natural remedy for many skin problems including wrinkles, dry skin, cellulite, stretch marks, psoriasis, and eczema is to apply Coconut Oil to the affected area several times per day.

What are the Side Effects of Coconut Oil?

Coconut Oil is fairly safe for both internal and external consumption when used in moderation. An overdose of coconut oil can cause diarrhea. Coconut Oil, like many other oils, is also high in calories, so this should always be taken into consideration. Therefore, the recommended daily dosage is 1 to 3 tablespoons when the oil is used for therapeutic purposes.

Where and How to Buy Coconut Oil

Coconut Oil can be purchased at most grocery and health food stores. When buying, look for cold pressed Organic Virgin Coconut Oil. Virgin Coconut Oil is extracted from fresh coconut flesh and retains many of the important nutrients compared to regular Coconut Oil which is derived from the dried fruit.

Fenugreek

2009-10-27T05:32:00.000-07:00

What is Fenugreek?

Fenugreek (also known as Greek Hay and Fenigreek), is an herb that is commonly found growing in the Mediterranean regions of southern Europe and Asia. Both the seeds and leaves are primarily used as a culinary spice. However, Fenugreek was also used to treat a whole slew of ailments in ancient Egypt, G

reece, Italy and India/Pakistan ranging from bronchial problems to low libido.

The seeds of the fenugreek herb are an effective nutritional supplement and have also been used by herbalists for many centuries for the health benefits it provides. Fenugreek seeds contain protein, vitamin C, niacin, potassium, and diosgenin (a phytoestrogen compound that seems to mimic the effects of the hormone estrogen). The diosgenin in fenugreek is thought to help increase libido and lessen the effects of hot flashes and hormone-induced mood fluctuations. More active constituents in fenugreek are alkaloids, lysine and L-tryptophan. It also contains steroidal saponins (diosgenin, yamogenin, tigogenin, and neotigogenin) and mucilaginous fiber which are believed to be responsible for many of the beneficial effects fenugreek exhibits.

What are the Benefits of Fenugreek?

Fenugreek is an amazing magic herb that can cure number of ailments. Indian Ayurvedic and traditional Chinese medicine recommend fenugreek to treat arthritis, asthma, bronchitis, improve digestion, maintain a healthy metabolism, increase libido and male potency, cure skin problems (wounds, rashes and boils), treat sore throat, and cure acid reflux. Fenugreek also has a long history of use for the treatment of reproductive disorders, to induce labor, to treat hormonal disorders, to help with breast enlargement, and to reduce menstrual pain. Recent studies have shown that Fenugreek helps lower blood glucose and cholestrol levels, and may be an effective treatment for both type 1 and 2 diabetes. Fenugreek is also being studied for its cardiovascular benefits.

Uses of Fenugreek

Home Remedy for Balancing Cholesterol

A study in India found people who took 2 ounces of fenugreek seed each day had significantly (around 14 percent) lower cholesterol levels after 24 weeks, and had lowered their risk of heart attack by more than 25 percent. Therefore, a recommended remedy for lowering cholesterol is to take 2 ounces of Fenugreek seeds as part of one meal each day. The seeds can be sprinkled onto prepared food, or they can be consumed with water if they are in capsule form.

Treating Diabetes and Lowering Blood Sugar Levels

Studies have shown that participants with type 2 diabetes had significantly lower blood sugar levels after eating fenugreek. Therefore, a recommended home remedy for treating Type 2 diabetes is to consume 500mg of fenugreek twice daily.

Herbal Cure for Skin Inflammation

A German research group has approved Fenugreek as an effective topical treatment for skin problems such as abscesses, boils, burns, eczema, gout and ulceration of the skin. Therefore, a simple skin inflammation remedy is to take a spoonful of fenugreek and grind it into powder. Mix it with warm water to make a poultice and apply it directly onto the inflamed skin. (A poultice is simply a piece of cloth that has been soaked into the warm water mixture and then applied to the skin).

Natural Cure for Heartburn and Acid Reflux

Fenugreek seeds contain a lot of mucilage, which helps sooth gastrointestinal inflammation by coating the lining of the stomach and intestine. Therefore, for an effective remedy against heartburn or Acid Reflux, simply sprinkle 1 teaspoon of fenugreek seeds onto your food. Another option is to take one teaspoon of Fenugreek seeds and swallow them with water or juice before you start to eat.

Home Remedy for Fever

The Fenugreek herb has been known to help reduce fever when taken with lemon and honey, since it nourishes the body during an illness. Therefore, to treat a fever, simply consume one to two teaspoons of Fenugreek seeds three times a day along with an herbal tea (such as green tea) with a teaspoon of honey and lemon juice. Some health food stores also sell herbal Fenugreek teas (see below), which can be used instead of the green tea.

Breast Enlargement

Fenugreek is often used in commercial preparations and teas formulated to help balance women's hormones and/or enlarge the breasts. Therefore, a simple remedy is to make Fenugreek a part of your regular diet.

Remedy to Ease Child Birth for Pregnant Women

Fenugreek stimulates uterine contractions and can be helpful to induce childbirth. However, pregnant women should only use Fenugreek for inducing labor after consulting with their doctor.

Remedy to Aid Milk Production in Lactating Women

Since ancient times, Fenugreek has been known to increase milk production in lactating women. Research has even shown that milk production can increase by over 500 percent within 24 to 72 hours after consuming fenugreek. Although it is not known why this happens, researchers speculate that the oil contained in fenugreek seeds plays a role. Therefore, a recommended remedy to increase milk flow is to consume one capsule of fenugreek seed (at least 500mg) three times a day.

What are the Side Effects of Fenugreek?

While Fenugreek is generally considered to be safe, there have been reports of a few minor side-effects. For example, some people have reported that it can make them feel nauseous. High doses of fenugreek seed may also cause gastrointestinal discomfort, including diarrhea and gas. Frequent topical use of fenugreek preparations may cause skin irritation and sensitization. Fenugreek fiber can interfere with the absorption of oral medications because its fiber is mucilaginous (moist and sticky). Therefore, Fenugreek should be taken at least 2 hours before or after other drugs are taken. Fenugreek use during pregnancy is discouraged and should only be taken under a doctor's recommendation (since it can be used to induce labor).

Where and How to Buy Fenugreek

Fenugreek is often available in capsules, seed, and powder form at many health food stores. Fenugreek seeds can also often be found at Indian/Pakistani grocery stores. Recently, a few suppliers have also been offering Fenugreek herbal tea bags.

The Amazing Cucumber

2009-10-22T22:15:00.000-07:00

THE AMAZING CUCUMBER

This information was in The New York Times several weeks ago as part of their "Spotlight on the Home" series that highlighted creative and fanciful ways to solve common problems.

1. Cucumbers contain most of the vitamins you need every day, just one cucumber contains Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Folic Acid, Vitamin C, Calcium, Iron, Magnesium, Phosphorus, Potassium and Zinc.

2.Feeling tired in the afternoon, put down the caffeinated soda and pick up a cucumber. Cucumbers are a good source of B Vitamins and Carbohydrates that can provide that quick pick-me-up that can last for hours.

3. Tired of your bathroom mirror fogging up after a shower? Try rubbing a cucumber slice along the mirror, it will eliminate the fog and provide a soothing, spa-like fragrance.

4. Are grubs and slugs ruining your planting beds? Place a few slices in a small pie tin and your garden will be free of pests all season long. The chemicals in the cucumber react with the aluminum to give off a scent undetectable to humans but drive garden pests crazy and make them flee the area.

5. Looking for a fast and easy way to remove cellulite before going out or to the pool? Try rubbing a slice or two of cucumbers along your problem area for a few minutes, the phytochemicals in the cucumber cause the collagen in your skin to tighten, firming up the outer layer and reducing the visibility of cellulite. Works great on wrinkles too!!!

6. Want to avoid a hangover or terrible headache? Eat a few cucumber slices before going to bed and wake up refreshed and headache free. Cucumbers contain enough sugar, B vitamins and electrolytes to replenish essential nutrients the body lost, keeping everything in equilibrium, avoiding both a hangover and headache!!

7. Looking to fight off that afternoon or evening snacking binge? Cucumbers have been used for centuries and often used by European trappers, traders and explores for quick meals to thwart off starvation.

8. Have an important meeting or job interview and you realize that you don't have enough time to polish your shoes? Rub a freshly cut cucumber over the shoe, its chemicals will provide a quick and durable shine that not only looks great but also repels water.

9. Out of WD 40 and need to fix a squeaky hinge? Take a cucumber slice and rub it along the problematic hinge, and voila, the squeak is gone!

10. Stressed out and don't have time for massage, facial or visit to the spa? Cut up an entire cucumber and place it in a boiling pot of water, the chemicals and nutrients from the cucumber with react with the boiling water and be released in the steam, creating a soothing, relaxing aroma that has been shown the reduce stress in new mothers and college students during final exams..

11. Just finish a business lunch and realize you don't have gum or mints? Take a slice of cucumber and press it to the roof of your mouth with your tongue for 30 seconds to eliminate bad breath, the phytochemcials will kill the bacteria in your mouth responsible for causing bad breath.

12. Looking for a 'green' way to clean your faucets, sinks or stainless steel? Take a slice of cucumber and rub it on the surface you want to clean, not only will it remove years of tarnish and bring back the shine, but is won't leave streaks and won't harm you fingers or fingernails while you clean.

13. Using a pen and made a mistake? Take the outside of the cucumber and slowly use it to erase the pen writing, also works great on crayons and markers that the kids have used to decorate the walls!!

Pass this along to everybody you know who is looking for better and safer ways to solve life's everyday problems.

Sprouts

2009-09-11T00:04:00.000-07:00

Salad Sprouts...the most enzyme rich food in the world

Posted: 07 Jan 2009 03:56 AM CST

Sprouting is the practice of soaking, draining and then rinsing seeds at regular intervals until they germinate, or sprout. This can be a semi-automated or fully automated process when done on a large scale for commercial use.

Seeds that can be sprouted
One of the most common sprouts is that of the mung bean (Vigna radiata); another common sprout is the Kala Chana & alfalfa sprout and the barley sprout.
Other seeds that can be sprouted include adzuki bean, almond, amaranth, annatto seed, anise seed, arugula, basil, brown rice, navy bean, pinto bean, lima bean, broccoli, buckwheat, cabbage, canola seed, caragana, cauliflower, celery, chia seed, chickpeas, chives, cilantro (coriander, dhania), clover, cress, dill, fennel, fenugreek, flax seed, garlic, hemp seed, kale, kamut, kat, leek, green lentils, lupins, pearl millet, mizuna, mustard, oats, onion, black-eyed peas, green peas, pigeon peas, snow peas, peanut, psyllium, pumpkin, quinoa, radish, rye, sesame, soybean, spelt, sunflower, tatsoi, triticale, watercress, and wheat berries.
Sprouting is also applied on a large scale to barley as a part of the malting process. Malted barley is an important ingredient in beer and is used in huge quantities.
However, many sprouts are in fact toxic when eaten, like kidney beans. Some sprouts can be cooked to remove the toxin, while others will be toxic either way and should be avoided.[1] So before eating any sprouts, find out if that species is edible as a sprout.
With all seeds, care should be taken that they are intended for sprouting or human consumption rather than sowing. Seeds intended for sowing may be treated with chemical dressings. Several countries, such as New Zealand, also require that some varieties of edible seed be heat-treated, thus making them impossible to sprout.
Many varieties of nuts, such as almonds and peanuts, can also be started in their growth cycle by soaking and sprouting, although because the sprouts are generally still very tiny when eaten, they are usually called "soaks."

Sprouting

Sprouting mung beans in a glass sprouter jar with a plastic sieve-lid
Moisture, warmth, and in most cases, indirect sunlight are necessary for sprouting. Some sprouts, such as mung beans, can be grown in the dark. Little time, effort or space is needed to make sprouts.
To sprout seeds, the seeds are moistened, then left at room temperature (between 13 and 21 degrees Celsius) in a sprouting vessel. Many different types of vessels can be used. One type is a simple glass jar with a piece of cloth secured over its rim. ‘Tiered’ clear plastic sprouters are commercially available, allowing a number of "crops" to be grown simultaneously. By staggering sowings, a constant supply of young sprouts can be ensured. Any vessel used for sprouting must allow water to drain from it, because sprouts that sit in water will rot quickly. The seeds will swell and begin germinating within a day or two.
Sprouts are rinsed as little as twice a day, but possibly three or four times a day in hotter climates, to prevent them from souring. Each seed has its own ideal sprouting time. Depending on which seed is used, after three to five days they will have grown to two or three inches in length and will be suitable for consumption. If left longer they will begin to develop leaves, and are then known as baby greens. A popular baby green is sunflower after 7-10 days. The growth process of any sprout can be slowed or halted by refrigerating until needed.
Common causes for sprouts to become inedible:
Seeds are allowed to dry out
Seeds are left in standing water
Temperature is high or too low
Insufficient rinsing
Dirty equipment
Insufficient air flow
Contaminated source of water
Poor rate of germination of seed

Sprouter
These problems are easily solved by an automatic sprouter that mists and drains the sprouts at regular intervals. To control temperature, in the winter a warming blanket can be placed under the sprouter, and in the summer small fans in the lid if it's very hot and humid.
Mung beans can be sprouted either in light or dark conditions. Those sprouted in the dark will be crisper in texture and whiter, as in the case of commercially available Chinese Bean Sprouts, but these have less nutritional content than those grown in partial sunlight. Growing in full sunlight is not recommended, because it can cause the beans to overheat or dry out. Subjecting the sprouts to pressure, for example, by placing a weight on top of them in their sprouting container, will result in larger, crunchier sprouts similar to those sold in Polish grocery stores.
A very effective way to sprout beans like lentils or adzuki is in colanders. Soak the beans in hot water for about 8 hours then place in the colander. Wash twice a day. The sprouted beans can be eaten raw or cooked.

Nutritional information
Sprouts are rich in digestible energy, bioavailable vitamins, minerals, amino acids, proteins, beneficial enzymes and phytochemicals, as these are necessary for a germinating plant to grow[1] . These nutrients are essential for human health. To clarify, the nutritional changes upon germination & sprouting have been summarized below. Chavan and Kadam (1989) concluded that - “The desirable nutritional changes that occur during sprouting are mainly due to the breakdown of complex compounds into a more simple form, transformation into essential constituents and breakdown of nutritionally undesirable constituents.”
“The metabolic activity of resting seeds increases as soon as they are hydrated during soaking. Complex biochemical changes occur during hydration and subsequent sprouting. The reserve chemical constituents, such as protein, starch and lipids, are broken down by enzymes into simple compounds that are used to make new compounds.”
“Sprouting grains causes increased activities of hydrolytic enzymes, improvements in the contents of total proteins, fat, certain essential amino acids, total sugars, B-group vitamins, and a decrease in dry matter, starch and anti-nutrients. The increased contents of protein, fat, fibre and total ash are only apparent and attributable to the disappearance of starch. However, improvements in amino acid composition, B-group vitamins, sugars, protein and starch digestibilities, and decrease in phytates and protease inhibitors are the metabolic effects of the sprouting process.”
Increases in Plant Enzyme content
According to the naturopath and herbalist Isabell Shipard (Shipard, 2005) -
“Sprouts are a tremendous source of (plant) digestive enzymes. Enzymes act as biological catalysts needed for the complete digestion of protein, carbohydrates & fats. The physiology of vitamins, minerals and trace elements is also dependent on enzyme activity.”
“Being eaten whilst extremely young, “alive” and rapidly developing, sprouts have been acclaimed as the “most enzyme-rich food on the planet”. Estimates suggest there can be up to 100 times more enzymes in sprouts than in fruit and vegetables, depending on the particular type of enzyme and the variety of seed being sprouted. The period of greatest enzyme activity in sprouts is generally between germination and 7 days of age.”
“Grains and legume seeds of all plants contain abundant enzymes. However, while grains and seeds are dry, enzymes are largely inactive, due to enzyme inhibitors, until given moisture to activate germination. It is these inhibitors that enable many seeds to last for years in soil without deteriorating, whilst waiting for moisture. Enzyme inhibitors in some grains and legume seeds (for example trypsin inhibitors in raw soybeans and certain other beans and peas) need to be inactivated by heating or other processes, before they can be safely fed. However, heating, cooking and grinding processes can also inactivate certain digestive enzymes within grains and seeds. Fortunately, during germination and sprouting of grains and seeds, many enzyme inhibitors are effectively neutralized, whilst at the same time the activity of beneficial plant digestive enzymes is greatly enhanced.”
Increases in Crude Protein content Morgan et al. (1992) found that -
“The protein content of sprouts increased from the time of germination, as shown below. The absorption of nitrates facilitates the metabolism of nitrogenous compounds from carbohydrate reserves, thus increasing crude protein levels.”
Crude protein contents of seed and 4, 6 and 8-day old barley grass mats
Crude protein (% DM)
Original seed 10.1% 4 day old 10.8% 6 day old 13.7% 8 day old 14.9%
Source: Morgan et al. (1992)
Increases in Protein Quality Chavan and Kadam (1989) stated - “Very complex qualitative changes are reported to occur during soaking and sprouting of seeds. The conversion of storage proteins of cereal grains into albumins and globulins during sprouting may improve the quality of cereal proteins. Many studies have shown an increase in the content of the amino acid Lysine with sprouting.”
“An increase in proteolytic activity during sprouting is desirable for nutritional improvement of cereals because it leads to hydrolysis of prolamins and the liberated amino acids such as glutamic and proline are converted to limiting amino acids such as lysine.”
Increases in Crude Fibre content Cuddeford (1989), based on data obtained by Peer and Leeson (1985), stated - “In sprouted barley, crude fibre, a major constituent of cell walls, increases both in percentage and real terms, with the synthesis of structural carbohydrates, such as cellulose and hemicellulose”. Chung et al. (1989) found that the fibre content increased from 3.75% in unsprouted barley seed to 6% in 5-day sprouts.”
Crude Protein and Crude Fibre changes in Barley Sprouted over a 7-day period
Crude Protein Crude Fibre (% of DM) (% of DM)
Original seed 12.7% 5.4% Day 1 12.7% 5.6% Day 2 13.0% 5.9% Day 3 13.6% 5.8% Day 4 13.4% 7.4% Day 5 13.9% 9.7% Day 6 14.0% 10.8% Day 7 15.5% 14.1%
Source: Cuddeford (1989), based on data obtained by Peer and Leeson (1985).
Increases in Essential Fatty Acids
An increase in lipase activity has been reported in barley by MacLeod and White (1962), as cited by Chavan and Kadam (1989). Increased lipolytic activity during germination and sprouting causes hydrolysis of triacylglycerols to glycerol and constituent fatty acids.
Increases in Vitamin content According to Chavan and Kadam (1989), most reports agree that sprouting treatment of cereal grains generally improves their vitamin value, especially the B-group vitamins. Certain vitamins such as α-tocopherol (Vitamin-E) and β-carotene (Vitamin-A precursor) are produced during the growth process (Cuddeford, 1989).
According to Shipard (2005) - “Sprouts provide a good supply of Vitamins A, E & C plus B complex. Like enzymes, vitamins serve as bioactive catalysts to assist in the digestion and metabolism of feeds and the release of energy. They are also essential for the healing and repair of cells. However, vitamins are very perishable, and in general, the fresher the feeds eaten, the higher the vitamin content. The vitamin content of some seeds can increase by up to 20 times their original value within several days of sprouting. Mung Bean sprouts have B vitamin increases, compared to the dry seeds, of - B1 up 285%, B2 up 515%, B3 up 256%. Even soaking seeds overnight in water yields greatly increased amounts of B vitamins, as well as Vitamin C. Compared with mature plants, sprouts can yield vitamin contents 30 times higher.”
Chelation of Minerals Shipard (2005) claims that - “When seeds are sprouted, minerals chelate or merge with protein, in a way that increases their function.”

Health concerns

Risks and Antinutritional factors

FDA Health Warning
Raw sprouts have been associated with at least eleven foodborne illness outbreaks since 1995. FDA and other public health officials are working with industry to identify and implement production practices that will assure that seed and sprouted seed are produced under safe conditions. While these efforts have improved food safety awareness within the industry and have led to a significantly better understanding of the microbial ecology of sprout-associated foodborne illness, not all industry segments have been reached and outbreaks continue to occur. Consequently, FDA released a guidance document, entitled "Guidance for Industry: Reducing Microbial Food Safety Hazards for Sprouted Seed" (the "sprout guidance"). The sprout guidance identifies a number of areas, from the farm to the sprout facility, where FDA believes immediate steps should be taken to reduce the risk of sprouts serving as a vehicle for foodborne illness and to ensure that sprouts are not adulterated under the Food, Drug, and Cosmetic Act (the act). Specific recommendations in the sprout guidance include: development and implementation of good agricultural practices and good manufacturing practices in the production and handling of seeds and sprouts, seed disinfection treatments, and microbial testing before product enters the food supply.
The agency will closely monitor the safety of sprouts and the adoption of enhanced prevention practices as set out in the sprout guidance. FDA plans to send investigators to sprouting facilities to test water used to grow sprouts (i.e., spent irrigation water) and assess the adoption of preventive controls. Failure to adopt effective preventive controls can be considered insanitary conditions which may render food injurious to health. Food produced under such conditions is adulterated under the act (21 U.S.C. 342(a)(4)). FDA will consider enforcement actions against any party who does not have effective preventive controls in place, in particular, effective microbial testing.
Salmonella and Escherichia coli O157:H7 have been the major causes of sprout-associated illness outbreaks. [2]
Some legumes can contain toxins or antinutritional factors, which can be reduced by soaking, sprouting and cooking (eg, stir frying). Joy Larkcom advises that to be on the safe side “one shouldn’t eat large quantities of raw legume sprouts on a regular basis, no more than about 550g (20oz) daily”.[3] However not all legume sprouts contain these antinutritional factors and many have beneficial properties so it is recommended that the advice of a qualified nutritionist is sought before making any decisions about what to include or eliminate from a diet.

Reduction of Anti-Nutritional Factors
Phytic Acid occurs primarily in the seed coats and germ of plant seeds. It forms insoluble or nearly insoluble compounds with minerals including Calcium, Iron, Magnesium and Zinc, such that they cannot be effectively absorbed into the blood. Diets high in phytic acid and poor in these minerals produce mineral deficiency symptoms in experimental animals (Gontzea and Sutzescu, 1958, as cited in Chavan and Kadam, 1989). The latter authors state that the sprouting of cereals has been reported to decrease levels of Phytic Acid. Similarly, Shipard (2005) states that enzymes of germination and sprouting have the ability to eliminate detrimental substances such as Phytic Acid.
Buckwheat greens contain fagopyrin, a naturally occurring substance in the buckwheat plant. When ingested in sufficient quantity, fagopyrin is known to cause the skin of animals and people to become phototoxic, which is to say hypersensitive to sunlight, particularly if juiced or eaten in large quantities. Due to the growing popularity of sprouts in general, and a widespread ignorance as to the toxic dangers posed by buckwheat greens specifically, many people are today suffering unnecessarily.[4][5]
Also, sprouted grains,nuts and seeds should not be consumed by anyone sensitive to MSG, as sprouting naturally converts any glutamate to its free form, which immediately enters the blood stream and causes reactions. Reference: Battling the MSG Myth by Debby Anglesey.

Sprouting and the Living foods diet
Advocates of a raw food diet promote the use of sprouting as an effective way to increase vitamin content and digestibility. Sprouts are believed by many to be the most nutrient rich food on earth. This misinterpretation stems from the way nutritional content is presented. Companies that sell seeds and sprouting products compare the vitamin content of the seeds to that of the sprouts which has been shown to increase significantly. The increase is due to seeds having very little vitamin content not sprouts containing large amounts. Additionally, when sprouts are compared to commonly eaten vegetables the overall vitamin content of sprouts is shown to be substantially lower.[6] This is not to say that eating sprouts is not nutritious or healthy, but rather, to show that there is no scientific evidence that sprouts are superior to other edible plants.
Many raw food dietitians avoid unsprouted grains, nuts and seeds. While raw and unsprouted grains, nuts and seeds contain enzyme deactivators that harm the stomach[citation needed], and cooking them denatures their fats and oils, soaked or sprouted grains, nuts and seeds have natural oils and active enzymes at the same time.
Unlike most cooked foods, there are very few commercial avenues for purchasing such foods. Most "raw foods bars" are raw but not sprouted (and therefore do not have active enzymes) because the bars would not keep as long on the shelf. The same is true of most nut and seed butters. The fact that sprouts have a limited shelf-life is seen as a nutiritional asset, as it shows that the nutrients in sprouts are easily assimilated by the digestive system.

Source : http://en.wikipedia.org/wiki/Sprouting

Strawberries

2009-09-07T01:53:00.000-07:00

Strawberries

The fragrantly sweet juiciness and deep red color of strawberries can brighten up both the taste and aesthetics of any meal; it is no wonder they are the most popular berry fruit in the world. Although strawberries have become increasingly available year-round, they are at the peak of their season from April through July when they are the most delicious and most abundant.

While there are more than 600 varieties of strawberries that differ in flavor, size and texture, one can usually identify a strawberry by its red flesh that has yellow seeds piercing its surface, and the small, regal, green leafy cap and stem that adorn its crown. In addition to strawberries that are cultivated, there are also varieties that grow wild. These are much smaller in size, but feature a more intense flavor.

Food Chart
This chart graphically details the %DV that a serving of Strawberries provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Strawberries can be found in the Food Rating System Chart. A link that takes you to the In-Depth Nutritional Profile for Strawberries, featuring information over 80 nutrients, can be found under the Food Rating System Chart.

* Health Benefits
* Description
* History
* How to Select and Store
* How to Enjoy
* Individual Concerns
* Nutritional Profile
* References

Health Benefits

Strawberries not only look like a fruity heart-shaped valentine, they are filled with unusual phytonutrients that love to promote your health.

Potent Antioxidant Protection from Phenols

Strawberries, like other berries, are famous in the phytonutrient world as a rich surce of phenols. In the strawberry, these phenols are led by the anthocyanins (especially anthocyanin 2) and by the ellagitannins. The anthocyanins in strawberry not only provide its flush red color, they also serve as potent antioxidants that have repeatedly been shown to help protect cell structures in the body and to prevent oxygen damage in all of the body's organ systems. Strawberries' unique phenol content makes them a heart-protective fruit, an anti-cancer fruit, and an anti-inflammatory fruit, all rolled into one. The anti-inflammatory properties of strawberry include the ability of phenols in this fruit to lessen activity of the enzyme cyclo-oxygenase, or COX. Non-steriodal anti-inflammatory drugs like aspirin or ibuprofen block pain by blocking this enzyme, whose overactivity has been shown to contribute to unwanted inflammation, such as that which is involved in rheumatoid and osteoarthritis, asthma, atherosclerosis, and cancer. Unlike drugs that are COX-inhibitors, however, strawberries do not cause intestinal bleeding.

Strawberry Phytonutrients that Promote Optimal Health

The ellagitannin content of strawberries has actually been associated with decreased rates of cancer death. In one study, strawberries topped a list of eight foods most linked to lower rates of cancer deaths among a group of over 1,000 elderly people. Those eating the most strawberries were three times less likely to develop cancer compared to those eating few or no strawberries.
A study published in the Journal of Agriculture and Food Chemistry analyzed eight strawberry cultivars for their content of protective plant compounds (phenols, flavonoids and anthocyanins) and their antioxidant capacities. Although the various cultivars differed significantly in the amounts of the various beneficial compounds each contained, all cultivars (Earliglow, Annapolis, Evangeline, Allstar, Sable, Sparkle, Jewel, and Mesabi) were able to significantly inhibit the proliferation of human liver cancer cells. Interestingly, no relationship was found between a cultivar's antioxidant content and its ability to inhibit cancer cell proliferation, which suggests that this beneficial effect of strawberries is caused by other actions of their many beneficial compounds.

Protection against Macular Degeneration

Your mother may have told you carrots would keep your eyes bright as a child, but as an adult, it looks like fruit is even more important for keeping your sight. Data reported in a study published in the Archives of Ophthalmology indicates that eating 3 or more servings of fruit per day may lower your risk of age-related macular degeneration (ARMD), the primary cause of vision loss in older adults, by 36%, compared to persons who consume less than 1.5 servings of fruit daily.

In this study, which involved over 110,000 women and men, researchers evaluated the effect of study participants' consumption of fruits; vegetables; the antioxidant vitamins A, C, and E; and carotenoids on the development of early ARMD or neovascular ARMD, a more severe form of the illness associated with vision loss. While, surprisingly, intakes of vegetables, antioxidant vitamins and carotenoids were not strongly related to incidence of either form of ARMD, fruit intake was definitely protective against the severe form of this vision-destroying disease. Three servings of fruit may sound like a lot to eat each day, but strawberries can help you reach this goal. Top your morning cereal, lunch time yogurt or cottage cheese with fresh strawberries. Dress up any green salad with sliced strawberries, slivered almonds and a splash of balsamic vinegar. For an easy, elegant dessert, blend fresh or frozen strawberries with a spoonful of honey and some soy or cow's milk or yogurt. Freeze for 20 minutes, then spoon into serving cups and decorate with a sprig of mint.

Protection against Rheumatoid Arthritis

While one study suggests that high doses of supplemental vitamin C makes osteoarthritis, a type of degenerative arthritis that occurs with aging, worse in laboratory animals, another indicates that vitamin C-rich foods, such as strawberries, provide humans with protection against inflammatory polyarthritis, a form of rheumatoid arthritis involving two or more joints. The findings, presented in the Annals of the Rheumatic Diseases were drawn from a study of more than 20,000 subjects and focused on who developed inflammatory polyarthritis and similar subjects who remained arthritis-free during the follow-up period. Subjects who consumed the lowest amounts of vitamin C-rich foods were more than three times more likely to develop arthritis than those who consumed the highest amounts.

In terms of traditional nutrients, strawberries emerged from our food ranking system as an excellent source of vitamin C and manganese. They also qualified as a very good source of dietary fiber and iodine as well as a good source of potassium, folate, riboflavin, vitamin B5, omega-3 fatty acids, vitamin B6, vitamin K, magnesium, and copper.

Description

The strawberry, a fruit that features a fragrantly sweet flavor, is the most popular type of berry fruit in the world. While there are more than 600 varieties of strawberries that differ in flavor, size and texture, one can usually identify a strawberry by its red flesh that has yellow seeds piercing its surface, and the small, regal, green leafy cap and stem that adorn its crown. In addition to strawberries that are cultivated, there are also varieties that grow wild. These are much smaller in size, but feature a more intense flavor.

The most common scientific names for strawberry are Fragaria virginiana and Fragaria chilioensis.

History

Strawberries have grown wild for millennia in temperature regions throughout the world. They began being cultivated sometime before the Christian era and were highly prized by many ancient Romans. Yet, after the fall of Rome, they seemed to have lost their favor until they reemerged in Europe in the Middle Ages. During this time, they began to be prized again, more so for their medicinal qualities than for their culinary value. Cultivation techniques of the European varieties, which were much smaller than the American varieties, were advanced at this time, although the resulting fruits were not as sweet and fragrant as the strawberries of today, and therefore, they did not readily gain widespread popularity.

It was not until the 18th century, when coincidence and the workings of Nature's mysteries coincided, that strawberries developed into the luscious fruit we know them to be and began to be more widely appreciated. In 1714, a French engineer sent to Chile and Peru to monitor Spanish activities in these countries "discovered" a strawberry native to this region that was much larger than those grown in Europe. He brought many samples back to France, which were subsequently planted. These plants did not originally flourish well until a natural crossbreeding occurred between this species and a neighboring North American strawberry variety that was planted nearby in the field. The result was a hybrid strawberry that was large, juicy and sweet, and one that quickly grew in popularity in Europe.

The strawberry, like many other perishable fruits at this time, remained a luxury item only enjoyed by the wealthy until the mid-19th century. Once railways were built and more rapid means of transportation established, strawberries were able to be shipped longer distances and were able to be enjoyed by more people. The strawberry is now the most popular berry fruit in the world. Currently, the United States, Canada, France, Italy, Japan, Australia and New Zealand are among the largest commercial producers of strawberries.

How to Select and Store

As strawberries are very perishable, they should only be purchased a few days prior to use. Choose berries that are firm, plump, free of mold, and which have a shiny, deep red color and attached green caps. Since strawberries, once picked, do not ripen further, avoid those that are dull in color or have green or yellow patches since they are likely to be sour and of inferior quality. Medium-sized strawberries are often more flavorful than those that are excessively large. If you are buying strawberries prepackaged in a container, make sure that they are not packed too tightly (which may cause them to become crushed and damaged) and that the container has no signs of stains or moisture, indication of possible spoilage. Strawberries are usually available year round, although in greatest abundance from the spring through the mid-summer.

Like all berries, strawberries are very perishable, so great care should be taken in their handling and storage. Before storing in the refrigerator, remove any strawberries that are molded or damaged so that they will not contaminate others. Replace unwashed and unhulled berries in their original container or spread them out on a plate covered with a paper towel, then cover with plastic wrap. Strawberries will keep fresh in the refrigerator for one or two days. Make sure not to leave strawberries at room temperature or exposed to sunlight for too long, as this will cause them to spoil.

To freeze strawberries, first gently wash them and pat them dry. You can either remove the cap and stem or leave them intact, depending upon what you will do with them once they are thawed. Arrange them in a single layer on a flat pan or cookie sheet and place them in the freezer. Once frozen, transfer the berries to a heavy plastic bag and return them to the freezer where they will keep for up to one year. Adding a bit of lemon juice to the berries will help to preserve their color. While strawberries can be frozen whole, cut or crushed, they will retain a higher level of their vitamin C content if left whole.

Baby foods containing berries are bereft of anthocyanins, the water-soluble plant pigments responsible not only for the blue, purple, and red color of berries, but also for many of their health benefits.

Anthocyanins are found in fresh and frozen berries, but not in processed foods.

A study published in the Journal of Agricultural and Food Chemistry found anthocyanins were almost undetectable in canned foods, bread, cereals, and baby foods containing berries, even in baby foods prepared from fruits high in anthocyanins, such as blueberries.

This may be due to anthocyanins' unique chemical structure, which renders them unstable even at a neutral pH and therefore much more susceptible to destruction during processing than other phytonutrients, such as proanthocyanidins. To give your children the full health benefits of berries, purchase fresh or frozen berries and purée them.

How to Enjoy

For some of our favorite recipes, click Recipes.

Tips for Preparing Strawberries:

Since they are very perishable, strawberries should not be washed until right before eating or using in a recipe. Do not remove their caps and stems until after you have gently washed the berries under cold running water and patted them dry. This will prevent them from absorbing excess water, which can degrade strawberries' texture and flavor. To remove the stems, caps and white hull, simply pinch these off with your fingers or use a paring knife.

Despite their perishable nature, strawberries do appear to hold up well in fruit salad if properly stored and chilled. This is good news for those of us who are pressed for time but love fresh fruit salad. And who doesn't since its a perfect addition to any meal and makes a great snack or dessert?

It's been thought that cut fruit rapidly degrades, so fruit salad, which can take 15 minutes to prepare, would have to be freshly prepared to be good, but a study published in the Journal of Agricultural and Food Chemistry has found that minimal processing of fruit-cutting, packaging and chilling-does not significantly affect its nutritional content even after 6, and up to 9, days.

In practical terms, this means that you can prepare a large bowl of fruit salad on the weekend, store it in the refrigerator, and enjoy it all week, receiving almost all the nutritional benefits of just prepared fruit salad.

Researchers cut up Strawberries, pineapples, mangoes, cantaloupes, watermelons, and kiwi fruit. The freshly cut fruits were then rinsed in water, dried, packaged in clamshells (not gastight) and stored at 41°F(5°C).

After 6 days, losses in vitamin C were less than 5% in strawberry, mango, and watermelon pieces, 10% in pineapple pieces, 12% in kiwifruit slices, and 25% in cantaloupe cubes.

No losses in carotenoids were found in kiwifruit slices and watermelon cubes. Strawberry, cantaloupe and mango pieces lost 10-15% while pineapples lost 25%.

No significant losses in phenolic phytonutrients were found in any of the fresh-cut fruit products. "Contrary to expectations, it was clear that minimal processing had almost no effect on the main antioxidant constituents. The changes in nutrient antioxidants observed during nine days at five degrees Celsius would not significantly affect the nutrient quality of fresh cut fruit. In general, fresh-cut fruits visually spoil before any significant nutrient loss occurs," wrote lead researcher Maria Gil.

A Few Quick Serving Ideas:

Add sliced strawberries to mixed green salad.

Layer sliced strawberries, whole blueberries and plain yogurt in a wine glass to make a parfait dessert.

Mix chopped strawberries with cinnamon, lemon juice and maple syrup and serve as a topping for waffles and pancakes.

Blend strawberries with a little bit of orange juice and use as a refreshing coulis sauce that goes well with poached pears.

Add strawberries to breakfast shakes to give them a more vibrant taste and texture.

Individual Concerns

Strawberries and Pesticide Residues

Virtually all municipal drinking water in the United States contains pesticide residues, and with the exception of organic foods, so do the majority of foods in the U.S. food supply. Even though pesticides are present in food at very small trace levels, their negative impact on health is well documented. The liver's ability to process other toxins, the cells' ability to produce energy, and the nerves' ability to send messages can all be compromised by pesticide exposure. According to the Environmental Working Group's 2009 report "Shopper's Guide to Pesticides," strawberries are among the 12 foods on which pesticide residues have been most frequently found. Therefore, individuals wanting to avoid pesticide-associated health risks may want to avoid consumption of strawberries unless they are grown organically.

Strawberries and Oxalates

Strawberries are among a small number of foods that contain measurable amounts of oxalates, naturally-occurring substances found in plants, animals, and human beings. When oxalates become too concentrated in body fluids, they can crystallize and cause health problems. For this reason, individuals with already existing and untreated kidney or gallbladder problems may want to avoid eating strawberries. Laboratory studies have shown that oxalates may also interfere with absorption of calcium from the body. Yet, in every peer-reviewed research study we've seen, the ability of oxalates to lower calcium absorption is relatively small and definitely does not outweigh the ability of oxalate-containing foods to contribute calcium to the meal plan. If your digestive tract is healthy, and you do a good job of chewing and relaxing while you enjoy your meals, you will get significant benefits-including absorption of calcium-from calcium-rich foods plant foods that also contain oxalic acid. Ordinarily, a healthcare practitioner would not discourage a person focused on ensuring that they are meeting their calcium requirements from eating these nutrient-rich foods because of their oxalate content. For more on this subject, please see "Can you tell me what oxalates are and in which foods they can be found?"

Nutritional Profile

Strawberries are an excellent source of vitamin C and manganese. They are also a very good source of dietary fiber and iodine. Plus, strawberries are a good source of potassium, folate, vitamin B2, vitamin B5, vitamin B6, omega-3 fatty acids, magnesium, copper, and vitamin K.

Strawberries also contain an array of beneficial phytonutrients, including flavonoids, anthocyanidins and ellagic acid.

For an in-depth nutritional profile click here: Strawberries.

In-Depth Nutritional Profile
In addition to the nutrients highlighted in our ratings chart, an in-depth nutritional profile for Strawberries is also available. This profile includes information on a full array of nutrients, including carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino acids and more.

Introduction to Food Rating System Chart
In order to better help you identify foods that feature a high concentration of nutrients for the calories they contain, we created a Food Rating System. This system allows us to highlight the foods that are especially rich in particular nutrients. The following chart shows the nutrients for which this food is either an excellent, very good, or good source (below the chart you will find a table that explains these qualifications). If a nutrient is not listed in the chart, it does not necessarily mean that the food doesn't contain it. It simply means that the nutrient is not provided in a sufficient amount or concentration to meet our rating criteria. (To view this food's in-depth nutritional profile that includes values for dozens of nutrients - not just the ones rated as excellent, very good, or good - please use the link below the chart.) To read this chart accurately, you'll need to glance up in the top left corner where you will find the name of the food and the serving size we used to calculate the food's nutrient composition. This serving size will tell you how much of the food you need to eat to obtain the amount of nutrients found in the chart. Now, returning to the chart itself, you can look next to the nutrient name in order to find the nutrient amount it offers, the percent Daily Value (DV%) that this amount represents, the nutrient density that we calculated for this food and nutrient, and the rating we established in our rating system. For most of our nutrient ratings, we adopted the government standards for food labeling that are found in the U.S. Food and Drug Administration's "Reference Values for Nutrition Labeling." Read more background information and details of our rating system.

Strawberries
1.00 cup
144.00 grams
43.20 calories
Nutrient Amount DV
(%) Nutrient
Density World's Healthiest
Foods Rating
vitamin C 81.65 mg 136.1 56.7 excellent
manganese 0.42 mg 21.0 8.8 excellent
dietary fiber 3.31 g 13.2 5.5 very good
iodine 12.96 mcg 8.6 3.6 very good
potassium 239.04 mg 6.8 2.8 good
folate 25.49 mcg 6.4 2.7 good
vitamin B2 (riboflavin) 0.10 mg 5.9 2.5 good
vitamin B5 (pantothenic acid) 0.49 mg 4.9 2.0 good
omega 3 fatty acids 0.11 g 4.6 1.9 good
vitamin B6 (pyridoxine) 0.08 mg 4.0 1.7 good
vitamin K 3.17 mcg 4.0 1.7 good
magnesium 14.40 mg 3.6 1.5 good
copper 0.07 mg 3.5 1.5 good
World's Healthiest
Foods Rating Rule
excellent DV>=75% OR Density>=7.6 AND DV>=10%
very good DV>=50% OR Density>=3.4 AND DV>=5%
good DV>=25% OR Density>=1.5 AND DV>=2.5%

Source :http://www.whfoods.com/genpage.php?tname=foodspice&dbid=32