Holistic health

75. The Nagaimo yam - a Nourishing Kidney medicine

noreply@blogger.com (sattvam) — Wed, 11 May 2016 11:43:00 +0530

The Nagaimo yam (Dioscorea opposite/Chinese Shan Yao)

The Nagaimo is sometimes referred to as "mountain medicine" and is used for medical purporses in Chinese medicine. It helps to reduce high blood pressure, lower cholesterol levels, regulate digestion and relieve fatigue as it acts as a tonic for general vitality. Since the nagaimo contains high levels of amylase and other digestive enzymes, it can help to digest starchy foods, such as rice eaten with it.

Numerous research studies and publications have highlighted the various health benefits of the nagaimo, as it has been used in a variety of Asian medicinal disciplines for centuries. This versatile yam has been used to treat a wide range of disorders and infirmities affecting the spleen, lungs, stomach, and kidneys. Some common ailments that the nagaimo yam is used to treat include:

Diabetes
Diarrhea/Loose stool
Asthma
Loss of appetite
Dry cough or bronchial irritation
Frequent urination

Top 8 China yam health benefits

1) Strengthening the spleen and stomach to aid digestion. Fresh yam contains amylase, polyphenol oxidase, and other matters, which make it a perfect medicine and food to help digestion and absorption. It helps regardless of it is spleen-yang or stomach-yin deficiency. Therefore, clinically it treats deficient spleen-stomach, loss of appetite, body fatigue, diarrhea and other diseases.
2) Nourishing kidney and enriching essence. It contains a variety of nutrients, which can make body stronger, nourish kidney, increase sperm count, and improve sperm quality. So, it is widely used for impotence, nocturnal emission, abnormal vaginal discharge, frequent urination, and more.
3) Benefiting lung to stop cough. It contains saponins and mucilage, which have a lubricating and moisturizing effect. Hence, it benefits lung qi, enriches lung yin, and treat chronic cough due to lung deficiency and phlegm.
4) Lowering blood sugar. Fresh yam contains mucus protein that can lower blood sugar. Therefore, it can be used in the treatment of diabetes or a good diabetic diet.
5) Promoting longevity. Raw yam contains a lot of mucus protein, vitamins and trace elements, which can effectively stop the precipitation of lipids in the blood vessel wall and thereby prevent cardiovascular. In other words, it tranquilizes the mind, promotes intelligence, and prolongs life;
6) Preventing hepatic coma. Recent studies have found that it is with sedative effect and can be used to prevent hepatic coma;
7) Soothing mood and regulating sleep. Unlike ginseng, the medicinal properties of Chinese yams are quite mild and slow. And it can soothe mood and adjust sleep while regulating the function of spleen.
8) Tonifying deficiency. Zhang Zhongjing, one of the best Chinese physicians in TCM history, was very good at using this herb. In his medical book Jin Gui Yao Lue (Essential Prescriptions of the Golden Coffer), it is used to cure qi-blood deficiency, stomach pain, arthralgia, amenorrhea, irregular menstruation and other symptoms.

And here is a breakdown of various nutrients found in Nagaimo:

Magnesium

Helps body absorb calcium and thereby aids in formation of bones and teeth and helps prevent osteoporosis.
Aids in maintaining healthy blood pressure.
Helps maintain proper muscle function.

Zinc

Helps strengthen immune system and improve white blood cell count.
Aids in regulating hormones.
Necessary for the function of many enzymes in the body.

Vitamin C

Supports the body's immunity.
Helps protect against cardiovascular disease, prenatal health problems, and eye disease.

Vitamin B1

Helps the body process carbohydrates and some protein.

Polyphenol

Antioxidant characteristics that may reduce risk of cardiovascular disease and cancer.

Mucin

Promotes the absorption of protein.
Helps relieve fatigue.
Helps revitalize the body.

Potassium

Helps excrete salt.
Helps prevent high blood pressure.
Helps maintain the acid/alkaline balance of the body.
Helps reduce puffiness.

Diastase

Promotes digestion.
Helps prevent the development of gastric ulcers and gastritis.

Dietary Fiber

Helps prevent skin troubles.
Helps regulate the digestive system.
Helps reduce cholesterol levels.

Another important nutrient found in this health-friendly yam is glutamine, which aids in the prevention of muscular breakdown and improves the metabolism of protein. So not only does this power-packed yam serve as a great complement to any Asian-themed dish, but it also provides a litany of health benefits that make it a great addition to your culinary lineup.

Cooking with Naigamo:

When you peel and boil it, it tastes and looks 100% like potatoes, but even better than that, it is lighter and easier to digest, because it has a completely different chemical and nutrient make-up.

The nagaimo yam has gained significant popularity as a healthy side dish to add to any Asian-themed meal. Just touching and looking at nagaimo, you will notice that it has a lot of mucilage - slimy residue. The good news is this is a perfect prebiotic for the body. Asian cuisine loves this vegetable and is aware of its therapeutic properties.

Caution: the peel carries some skin irritating chemicals, make sure you wrap in a towel or paper towel while peeling them, or even better, wear some clinical gloves to avoid getting a rash. Do not touch any other body parts after touching the vegetable. If you get a skin irritation, rinse the affected area with fresh water, wipe, and apply a moisturizing cream.

Also: It contains estrogen and over consumption may over-stimulate the hormone and cause endometrial hyperplasia, menstrual disorder, prolonged menstrual period, menstrual pain, and so on.

Spice-coated toasted crunchy Nagaimo

Peel and then chop the naigamo into medium size cubes
Boil in 2 cups of water; do not cook thoroughly only half way so that the nagaimo does not become mushy.
In a pan, add 1 teaspoon of ghee, garcinia masala -based on your need.
Add 1/8 teaspoon of soma salt, ¼ teaspoon of turmeric.
Sautee these spices altogether for a few minutes.
Add the 2 cups of nagaimo cooked half way and sauté with spices. You can add 3-4 curry leaves and 1 green chili.
Stir and cook for ten minutes.
Make sure it is thoroughly cooked so that spices are well absorbed. After cooking garnish with finely chopped cilantro leaf and enjoy!

Mashed potato substitute

Peel and boil nagaimo in 2 cups of water. Boil until it is very soft and mushy.
Then in a pan sauté in 1 teaspoon of ghee, 1/4 teaspoon of turmeric, 1 teaspoon of Garcinia Masala, ½ teaspoon of cumin seeds, 1 tablespoon of any nuts of choice (like pine nuts, shredded almonds, bits of cashews} toast all together.
Optional ingredients: Add 4 curry leaves and/or green chilies. Toast altogether and add your boiled Nagaimo.
Mash it well with all spices and stir. Toast everything again together for a few minutes.
Add ½ lime juice and 1 teaspoon of olive oil and Soma Salt to taste.

Nagaimo in a spicy sauce

Peel and cut medium sized cubes of nagaimo.
In 8 oz. of water boil nagaimo half way cooked.
Sauté 1 tablespoon of ghee, 2 crushed green cardamoms and 2 crushed black cardamoms, ¼ of crushed cinnamon, ¼ teaspoon of cumin seeds, 1 teaspoon of garcinia masala of your choice, ¼ of turmeric, ¼ teaspoon of soma salt
After sautéing spices for a few minutes add the half boiled nagaimo. Stir and toast everything together. Toast nicely so it is cooked well.

Add 8 oz of water to the pan. Cover and cook for ten minutes. This is a nice juicy recipe for nagaimo.

The overall feeling, after eating nagaimo, is that it is very nurturing even though light, and it readily creates bliss with nourishment. A lot of on-line Japanese recipes are recommending we eat it raw. But because of its high content of mucilage, nagaimo will be heavy to digest for certain people in certain situation. That is why it is best to cook it with Garcinia Masala because this spice blends makes it easier to digest, easy to absorb, and more palatable and flavorful.

56. Make your Kidneys Healthy

You can learn more about Nagaimo at:

http://www.chineseherbshealing.com/chinese-yam/

74. Jicama possess a Beneficial Prebiotic

noreply@blogger.com (sattvam) — Thu, 4 Feb 2016 12:07:00 +0530

Pachyrhizus erosus, commonly known as Jicama (pronounced hee-cama), Mexican yam bean, or Mexican turnip, is the name of a native Mexican vine, although the name most commonly refers to the plant's edible tuberous root. Jícama is a species in the genus Pachyrhizus in the bean family - Fabaceae.

Growing advices:

Jicama is frost-tender and requires 9 months without frost for a good harvest of large tubers or to grow it commercially. It is worth growing in cooler areas that have at least five months without frost, as it will still produce tubers, but they will be smaller. Warm, temperate areas with at least five months without frost can start seed 8 to 10 weeks before the last spring frost. Bottom heat is recommended, as the seeds require warm temperatures to germinate, so the pots will need to be kept in a warm place. Jicama is unsuitable for areas with a short growing season unless cultured in a greenhouse. Tropical areas can sow seed anytime of the year. Subtropical areas should sow seed once the soil has warmed in the spring.

Cooking with Jicama:

The flavor is sweet and starchy, reminiscent of some apples or raw green beans, and it is usually eaten raw. Chopped, cubed, sliced into fine sticks, raw or cooked, jicama is versatile and great in stir-fries, salads, slaw, soup, and with other veggies and fruits like oranges, apples, carrots, and onions, as well as meats and seafood. A favorite Mexican recipe is chilled jicama slices sprinkled with chili powder, salt, and lime juice. It can be also cut into thin wedges and dipped in salsa.

Ingredients: Jicama Slaw

3 Tbsp. fresh lime juice
2 Tbsp. coconut oil
2 tsp. sugar
¾ tsp. salt
¼ tsp. black pepper
2 lbs. jicama, peeled and cut into julienne strips (8 cups)
1 medium red onion, finely chopped
1/3 cup finely chopped fresh cilantro

Procedure:

Whisk together the lime juice, oil, sugar, salt, and pepper in a large bowl until well combined. Add jicama, onion, and cilantro and toss well. Quick, easy, and nutritious!

Health benefits of Jicama:

Jícama is high in carbohydrates in the form of dietary fiber. It is composed of 86–90% water; it contains only trace amounts of protein and lipids. Its sweet flavor comes from the oligofructose inulin (also called fructo-oligosaccharide) which is a prebiotic. Jícama is very low in saturated fat, cholesterol and sodium. It is a good source of potassium and vitamin C. Jicama contains vitamin B6, the vitamin that supports healthy brain functioning, and helps our body to break down protein into usable energy. B6 also supports nerve functioning, helps to form red blood cells, and helps to synthesize antibodies that fight foreign viruses and bacteria in our body.

Low in calories but high in a few vital nutrients. It provides one-quarter of what's needed daily in fiber per serving. But not just any fiber - jicama's fiber is infused with oligofructose inulin, which has zero calories and doesn't metabolize in the body. Inulin, a fructan, promotes bone health by enhancing absorption of calcium from other foods, protecting against osteoporosis. Inulin has a prebiotic role in the intestine – it promotes “good” bacteria growth that maintains both a healthy colon and balanced immunity. Because it has a very low glycemic index, jicama is a great food for diabetics, and low in calories for those interested in weight reduction.

Jicama is also an excellent source of fiber and vitamin C - 44% of the daily value per serving - and a powerful antioxidant that zaps free radicals to protect against cancer, inflammation, viral cough, cold, and infections.
Besides healthy amounts of potassium, this little powerhouse can help promote heart health, since high-potassium vegetables and fruit are linked to lower risks of heart disease. Jicama contains important vitamins like folates, riboflavin, pyridoxine, pantothenic acid, and thiamin, and the minerals magnesium, copper, iron, and manganese. Like potatoes, they should be used sparingly due to the high carbohydrates content.

Studies on Jicama

A study published in the British Journal of Nutrition in 2005 showed that foods containing inulin, such as jicama, lower colon cancer risks in several ways, which include reducing exposure as well as the toxic impact of carcinogens in the gut, and inhibiting the growth and spread of colon cancer to other areas of the body. Scientists concluded that inulin-type fructans may reduce colorectal cancer incidence when given during early stages of cancer development.

So, next time when you find jicama, be sure you also boost your energy levels as even one small root contains about 4 milligrams of iron – that amounts to about 22% of the daily recommended allowance. Iron is responsible for making sure our red blood cells have enough oxygen, and helps to boost our energy levels!

73. Tamarind – the most interesting health facts

noreply@blogger.com (sattvam) — Mon, 12 Oct 2015 12:39:00 +0530

Tamarindus indica/ tintidi/ imli/ siyambala

Tamarind is a very well known herb having many uses such as culinary, medicinal, ornamental uses and as an economic dye. Its botanical name is Tamarindus indica. The name derives from Arabic tamr-hindī, meaning "date of India".

In Sanskrit, it is called tintiDi, in Hindi it is called imli, in Marathi and Konkani the chinch. In Sri Lanka in Sinhala call it the siyambala; and Northern areas in Tamil also as the puli.

Tamarind is included in daily diet as it has many health benefits that are sure to keep you healthy or improve you overall health. Tamarind fruit is carefully gathered and the pulp is separately collected and stored. The pulp, bark, and leaves from the tree can be converted to teas and strong tinctures, which have also shown the ability to eliminate fluorides through the urine. Based on human study, tamarind intake may delay the progression of fluorosisby enhancing excretion of fluoride. However, additional research is needed to confirm these results.

It is commonly used in the preparation of curries and chutneys.The unripe fruit is acid in taste, whereas the pulp of the ripe fruit is both sweet and acid and is cooling, carminative, digestive and laxative. It is anti-bilious and anti-scorbutic.

The leaves and seeds are astringent. Tender leaves and flowers have a cooling effect. The bark is astringent and serves as a tonic. According to ayurvedic theory, our diet should include all the six tastes – sweet, sour, pungent, acid, bitter and astringent, tamarind supplies the acid-sweet tastes.

Medicinal benefits:

In medicine, the pulp of the fruit, seeds, leaves, flowers and the bark are all used. The power of tamarind lies in its antibacterial properties. Tamarind is used as an Ayurvedic medicine for gastric problem, digestion problems and cardio protective activity.

· In summer elixir type syrup is prepared from it, which is very cooling and anti-bilious. It is known to be a cholesterol reducing agent. In the ancient Indian texts, it has been described as a fever reducer. In Indonesia, Malaysia and Philippines and Javanese traditional medicine use asem leaves as a herbal infusion for malarial fever Tamarind leaves are used in herbal tea for reducing malaria fever.

· Sometimes it is given to patients suffering from fever, sunstroke and inflammatory conditions. It is prepared thus: boil 1 oz each of tamarind fruit and dates in a quart of milk, strain and add some cloves, cardamoms and a few grains of camphor. Also the pulp of the ripe fruit along with the skin of dates or gur mixed freely in water, stirred and filtered, along with pepper, cardamom, clove and a little salt makes a very tasty and delicious ream, which is often taken along with food.

· When heavy intoxication is caused by bhanga or cannabis indica, the syrup of panaka prepared from tamarind serves as an antidote. It is also given in cases of liquor or dhatura poisoning. Or One tola each of tamarind pulp, dates, seeds of pomegranate and embolic myrobalan are powdered together and mixed with 32 tolas of water. About 2 ozs. dose of the resultant emulsion is then taken.

· The pulp of the fruit is useful in constipation. According to the Unani system, the pulp is effective in controlling fever. It purges the bile. The red outer covering of the seed is an effective remedy against diarrhea and dysentery. About 10 grains of powder of the seeds with an equal quantity of cumin seeds and sugar is given 2-3 times daily. Tamarind water with ghee and sugar will stop diarrhea caused as a result of drastic purgatives.

· The seeds powdered and given to women are beneficial in leucorrhoea. Another method is to soak the seeds in water overnight, next morning the skin is removed and the seeds are immersed in milk and given for drinking. This removes leucorrhoea.

· The seed rubbed with water and applied to a scorpion sting renders relief.

· For the prevention of smallpox, villagers use seeds with turmeric powder and an equal quantity of water for three days. Tamarind is efficacious in preventing or curing scurvy.

· Jaundice Cure: make juice out of tamarind leaves and consume 30 ml of this juice on empty stomach for 5 days. You can have this juice in evening too before dinner.
Should avoid salt and spice in food during these 5 days and Yellow Jaundice will be cured by end of 5th day.

· Juice extracted from the flowers is given internally for bleeding piles.

· The bark of the tree is burnt and from the ash kshar or salt is prepared. Which is very efficacious in chronic abdominal colic. This is known as Chinchakshara.

· Dilute tamarind decoction can help in destroying the stomach worms in children.

· Being a good source of antioxidants, tamarind helps fight against cancer.

· Tamarind is used as blood purifier.

· Tamarind protects from Vitamin C deficiency.

· Tamarind Juice for curing depression: boil tamarind and make its juice.
Filter it and collect 200 ml of this juice.
Add 200 ml of Pomegranate juice, 300 gms sugar and boil them.
After 10 minutes when the juice starts condensing, add 10 gms of dried ginger powder, 10 gms powder of long pepper, 10 gms powder of black pepper.
When it cools down, add 2gms of camphor crystals powder and mix it.
Store it in a cool, dry place and daily add 2 spoons of this mixture in 1 glass of water and drink it. It works like a charm on brain and all depressing thoughts, negativity will be removed. You will feel more active and lively.

Other medicinal uses include: Antihelminthic (expels worms), antimicrobial, antiseptic, antiviral, asthma, astringent, bacterial skin infections (erysipelas), boils, chest pain, cholesterol metabolism disorders, colds, colic, conjunctivitis (pink eye), constipation (chronic or acute), diabetes, diarrhea (chronic), dry eyes, dysentery (severe diarrhea), eye inflammation, fever, food preservative, food uses (coloring), gallbladder disorders, gastrointestinal disorders, gingivitis, hemorrhoids, indigestion, insecticide, jaundice, keratitis (inflammation of the cornea), leprosy, liver disorders, nausea and vomiting (pregnancy-related), paralysis, poisoning (Datura plant), rash, rheumatism, saliva production, skin disinfectant/sterilization, sore throat, sores, sprains, sunscreen, sunstroke, swelling (joints), urinary stones, wound healing (corneal epithelium).

Dosage:

The dosage is flexible, depending on how you take it.
As a laxative, try 10-50 grams (half to two tablespoons) of paste or pressed fruit.
For fluoride removal, I suggest half a tablespoon of paste or pressed fruit for a month or more.When using tamarind leaf extract, the dosage will be provided by the supplier.

Warning: Tamarind is beneficial to health, excessive use may prove harmful to the body. Excess consumption has been noted as a traditional laxative. This spice has tamasic qualities. Be sure you are not going through spiritual practices.

Know more:

Tamas (philosophy)

Fluoride - extremely harmful for the Pineal Gland

72. The Calming Effects of Passionflower

noreply@blogger.com (sattvam) — Sun, 26 Jul 2015 15:19:00 +0530

Maracuja, Golden Passin Fruit

Passiflora edulis

Passiflora edulis is a vine species of passion flower that is native to Paraguay, Brazil and northern Argentina. Its common names include passion fruit, purple granadilla and maracuja in the Amazon. It is cultivated commercially in warmer, frost-free areas for its fruit and is widely grown in India, Sri Lanka, New Zealand, the Caribbean, Brazil, South Africa etc. The passion fruit is round to oval, either yellow or dark purple at maturity, with a soft to firm, juicy interior filled with numerous seeds. The fruit is both eaten and juiced. In Sri Lanka passion fruit juice, along with faluda is one of the most popular refreshments. The flowers gave it the name passionflower (or flower of passion) because Spanish missionaries thought they represented some of the objects associated with the Crucification of Christ.

There are over 200 species of passionflower vines; the most prevalent species in the Amazon are Passiflora edulis and P. incarnata.

Fresh passion fruit is high in beta carotene, dietary fibre. Passion fruit juice is a good source of ascorbic acid (vitamin C), vitamins of the B complex (especially, niacin) and enjoys high levels of minerals (calcium, potassium and phosphorus). Contains also passiflorine, an effective relaxing substance, that does not cause addiction.

Maracuja is good for people who have high blood pressure. Some research is showing that purple passion fruit peel may help with controlling asthma symptoms. The yellow variety is used for juice processing, while the purple variety is sold in fresh fruit markets. The fruit contains Lycopene in the mature and immature pericarp.

Part Used: Vine, Leaves, Stem

Purple Passion flower

Passiflora incarnata

A plant that provides overflowing goodness for your mind and body. Indigenous tribes throughout the Amazon have long used passionflower leaves for its sedative and pain-relieving properties; the fruit is used as a heart tonic and to calm coughs. The leaf infusion in the Old World it quickly became a favorite calming and sedative herb tea. Spanish conquerors of Mexico and South America also learned its use from the Aztec Indians and it eventually became widely cultivated in Europe.

In South America the fruit juice is also used as a natural remedy to calm hyperactive children, as well as for asthma, whopping cough, bronchitis and other tough coughs. In Peruvian traditional medicine today, passionfruit juice is used for urinary infections and as a mild diuretic.

Since its introduction into European herbal medicine systems, passionflower has been widely used as a sedative, antispasmodic and nerve tonic. It was also used for headaches, bruises and general pain; applying the bruised leaves topically to the affected area. In many countries in Europe, the U.S. and

Canada

, the use of passionflower leaves to tranquilize and settle edgy nerves has been documented for over 200 years. It was also employed for colic, diarrhea, dysentery, menstrual difficulties, insomnia, neuralgia, eye disorders, epilepsy and convulsions, and muscle spasms and pain.

Antispasmodic, anti-anxiety and hypotensive actions of passionflower leaves were clinically validated in the early 1980's. An extract of the fruit demonstrated anti-inflammatory and tranquilizing effects in animal studies. Also, a leaf extract has also shown to have diuretic activity in rats. Passionflower has traditionally been used as an aphrodisiac and recent clinical studies with mice have verified this use as well. In a 2003 study, a leaf extract was reported to improve overall sexual function, increase sperm count, fertilization potential and litter size. Its traditional use for coughs has also been recently confirmed. In a 2002 study with mice a passionflower leaf extract was shown to be comparable to the cough suppressant action of codeine.

Calming effect of Passionflower

Passiflora incarnta may provide relief from problems like nervousness and insomnia. It helps you mellow out by boosting the brain’s levels of a chemical called GABA, which lowers your brain activity. As such, it shows potential as a good sleep aid.
In one trial, people who drank an herbal tea containing passionflower over seven days saw improvements in the quality of their sleep. However, the benefits seemed to be short-term, and it may be most helpful to those with mild sleep irregularities.
In addition to sleep, one trial showed potential for passionflower as an anti-anxiety drug. Though the plant took longer to affect patients, it impaired their performance of work-related tasks less than oxazepam. A more recent study of surgical patients showed decreases in stress and anxiety after taking passionflower.

How to take Passionflower

We’ve seen that passionflower may be of benefit to stress, insomnia, and even stomach problems like ulcers. The best way to take passionflower is through tea. The NYU Langone Medical Center suggests making one cup three times a day by soaking one teaspoon of dried leaves for 10 to 15 minutes. For tinctures and extracts, follow the directions on the labels.

Passionflower leaves are classified as "Generally Regarded as Safe" by the FDA. They are the subject of various European monographs for medicinal plants and are generally regarded as safe even for children and infants. Although its use hasn’t yet been approved for children or pregnant or lactating women.

The Healing Power of Rainforest Herbs:

PASSIONFLOWER
HERBAL PROPERTIES AND ACTIONS
Main Actions	Other Actions	Standard Dosage
relieves pain	kills germs	Leaves
reduces anxiety	enhances libido	Infusion: 1 cup 2-3 times daily
relievs depression	increases urination	Capsules: 1-3 g 2-3 times daily
reduces inflammation	lowers blood pressure
stops convulsions	expels worms
reduces spasms
calms nerves
mildly sedative
tranquilizes

Sweet Granadilla, Grenadilla, Passion-fruit

Passiflora ligularis, commonly known as the Sweet granadilla. It is native to the Andes Mountains between Bolivia, Venezuela and Colombia. It grows as far south as northern Argentina and as far north as Mexico. Outside of its native range it grows in the tropical mountains of Africa and Australia (where they are

known as Sweet granadilla may look like the common passion fruit (yellow variety) but there are several differences. The tip of this fruit ending in the stem. The seeds are surrounded by transparent jelly-liked pulp instead of orange pulp. The outer shell are much harder and it does not wrinkle when ripens.

Passiflora ligularis

Now the fruit is common in local markets of Papua New Guinea, where it is known as 'sugar fruit'. The fruit is orange to yellow colored with small light markings. It has a round shape with a tip ending in the stem. The outer shell is hard and slippery, and has soft padding on the interior to protect the seeds. The seeds, which are hard and black, are surrounded by a gelatinous sphere of transparent pulp. The pulp with the seeds is the edible part of the fruit and has a soft sweet taste. It is very aromatic and contains vitamins A, C, and K, phosphorus, potassium, iron, and calcium.

Health & Nutrition Benefits of Eating Passion Fruit:

The juice of passion fruit reduces cancer cell growth. Though research is underway on this issue, the phytochemicals in the fruit juice are considered to inhibit cancer cell growth.
The phenolic acids and flavonoids present in the fruit are supposed to possess heart-protecting function.
The phenolic profile of the fruit is known for its anti-microbial activity.
Passion fruit is a good source of antioxidants, both water soluble and fat soluble ones.
Passion fruit is considered good for products which require pasteurization.
The fruit is quite high in carbohydrates and simple sugars, which improves athletic performance.
It contains plant sterols, which help in lowering the levels of cholesterol.
The seeds of the fruit are very vital sources of fiber should be chewed thoroughly.
It is supposed to possess somniferous properties, which when taken before going to bed, help the person to relax and have a restful sleep.
It is very good for attaining optimum health and to reduce weight.

Curuba, Banana Passion Fruit

Passiflora mollissima

Curuba also known as banana passion fruit, is part of the Passiflora family of plants, of which there are over 100 species with numerous subgenera. Although at least 60 of the Passiflora species bear edible fruits, only several are grown as commercial crops. Curuba’s close relative passion fruit is probably the most well known of the Passiflora genus outside of South America.

Curuba is a curious looking fruit. Its elongated, similar to a small English cucumber, but with a fuzzy textured yellow or green skin. Inside, the pulp is similar in appearance to that of passion fruit, although orange or yellow, not purple, with black seeds. The taste of curuba is similar to passion fruit although more concentrated, sweeter and more tart.

Although curuba originates from the Andean Valleys of Peru, Ecuador and Bolivia, the largest varieties are found in Colombia, where it grows year round and is sold in most town markets. Up until 200 years ago curuba fruit only grew wild. Today curuba grows as a commercial crop in its native South America and in the last century was introduced to Madras, India, Hawaii and New Zealand. Recently Colombia has begun to export curuba and the frozen pulp variety has been available in the USA for many years. Attempts where made to propagate the fruit in Florida, but curuba does not grow successfully below 4000 ft. In California it is grown as an ornamental only.

Curuba and its Nutrition

Like passion fruit curuba is a good source of fiber, primarily in the seeds. The fruit is also high in phosphorous, niacin, calcium, iron and contains sodium. Curuba is high in vitamin C and contains vitamin A or beta-carotene.
Curuba is one of the best sources of the Proanthocyanidins. These are powerful antioxidants considered equally as beneficial as resveratrol. Proanthocyanidins help protect our bodies against the oxidative damage caused by pollution and smoking which form free-radicals and cause chronic diseases. Curuba fruit is a good source of catechin, a type of polyphenol antioxidant found in the chemical compounds of plants. Other foods that contain polyphenols are blackberries, cranberries, grapes, green tea.

The aromatic curuba fruit is ripe when the skin turns yellow or red, depending on the genus, and the skin is slightly shriveled. The fruit is green when unripe, unless it is a variety known as curuba quiteña which is dark green when ripe. Once ripened it will keep for about five days at room temperature. It shouldn’t be refrigerated.

More fruits here :) The best Antistress Fruits

71. Nigella sativa or Kalunji - the Remedy for Everything but death

noreply@blogger.com (sattvam) — Mon, 1 Jun 2015 18:28:00 +0530

Nigella sativa is an annual flowering plant in the family Ranunculaceae, native to south and southwest Asia. The flowers are delicate, and usually coloured pale blue and white, with five to ten petals. The fruit is a large and inflated capsule composed of three to seven united follicles, each containing numerous seeds which are used as spice, sometimes as a replacement for original black cumin Bunium bulbocastanum.

Nigella sativa seed has various names: kalonji, fennel flower, nutmeg flower, black caraway,and Roman coriander. Blackseed and black caraway may also refer to Bunium persicum.Other names used, sometimes misleadingly, are black cumin,onion seed and black sesame. Synonymously, it may be referred to as thymoquinone after its principal extract under preliminary research for several possible effects in humans.

In India Nigella is used as part of the spice mixture paanch phoran or panch phoron (meaning a mixture of five spices) and by itself in many recipes in Bengali cuisine and most recognizably in Peshawari naan - as a rule, topped with kalunji seeds.

Some facts from History

The earliest record of its cultivation and use come from ancient

Egypt

. Black seed oil, in fact, was found in Egyptian pharoah Tutankhamun’s tomb, dating back to approximately 3,300 years ago.It is unknown, it is known that items entombed with a pharaoh were carefully selected to assist him in the afterlife. In Arabic cultures, black cumin is known as Habbatul barakah, meaning the “seed of blessing.” It is also believed that the Islamic prophet Mohammed said of it that it is “a remedy for all diseases except death.” According to Zohary and Hopf, N. sativa was another traditional condiment of the Old World during classical times, and its black seeds were extensively used to flavor food. Seeds were found in a Hittite flask in Turkey from the second millennium BCE.

Preliminary human Research

Mainly for its seed oil extract, thymoquinone, Nigella is under research for its potential to affect human diseases, such as cancer or metabolic syndrome. Many of black cumin’s traditionally ascribed health benefits have been thoroughly confirmed in the biomedical literature. In fact, since 1964, there have been 458 published, peer-reviewed studies referencing it. These 22 pharmacological actions are only a subset of a far wider number of beneficial properties intrinsic to the black seed. While it is remarkable that this seed has the ability to positively modulate so many different biological pathways, this is actually a rather common occurrence among traditional plant medicines.

Health project has identified over 1600 natural compounds with a wide range of health benefits, and we are only in our first 5 years of casual indexing. There are tens of thousands of other substances that have already been researched, with hundreds of thousands of studies supporting their medicinal value (MEDLINE, whence our study abstracts come, has over 600,000 studies classified as related to Complementary and Alternative Medicine).

Take turmeric, for example. We have identified research indicating its value in over 600 health conditions, while also expressing over 160 different potentially beneficial pharmacological actions. This, of course, should help folks realize how voluminous the supportive literature indicating the medicinal value of natural substances, such as turmeric and black seed really is.

Medicinal Properties

The seeds of Kalunji have been prized for their healing properties since time immemorial. This humble, but immensely powerful seed, kills MRSA, heals the chemical weapon poisoned body, stimulates regeneration of the dying beta cells within the diabetic’s pancreas, and yet too few even know it exists. Black seed has been researched for very specific health conditions. Some of the most compelling applications include:

· Type 2 Diabetes: Two grams of black seed a day resulted in reduced fasting glucose, decreased insulin resistance, increased beta-cell function, and reduced glycosylated hemoglobin (HbA1c) in human subjects.

· Helicobacter Pylori Infection: Black seeds possess clinically useful anti-H. pylori activity, comparable to triple eradication therapy.

· Epilepsy: Black seeds were traditionally known to have anticonvulsive properties. A 2007 study with epileptic children, whose condition was refractory to conventional drug treatment, found that a water extract significantly reduced seizure activity.

· High Blood pressure: The daily use of 100 and 200 mg of black seed extract, twice daily, for 2 months, was found to have a blood pressure-lowering effect in patients with mild hypertension.[v]

· Asthma: Thymoquinone, one of the main active constituents within Nigella sativa is superior to the drug fluticasone in an animal model of asthma. Another study, this time in human subjects, found that boiled water extracts of black seed have relatively potent antiasthmatic effect on asthmatic airways.

· Protection Against Heart Attack Damage - An extract from black seed has been shown to possess heart-protective qualities, dampening damages associated with heart attacks and boosting overall heart health.

· Acute tonsillopharyngitis: characterized by tonsil or pharyngeal inflammation (i.e. sore throat), mostly viral in origin, black seed capsules (in combination with Phyllanthus niruri) have been found to significantly alleviate throat pain, and reduce the need for pain-killers, in human subjects.

· Chemical Weapons Injury: A randomized, placebo-controlled human study of chemical weapons injured patients found that boiled water extracts of black seed reduced respiratory symptoms, chest wheezing, and pulmonary function test values, as well as reduced the need for drug treatment.

· Colon Cancer: Cell studies have found that black seed extract compares favorably to the chemoagent 5-fluoruracil in the suppression of colon cancer growth, but with a far higher safety profile. Animal research has found that black seed oil has significant inhibitory effects against colon cancer in rats, without observable side effects.

· Breast Cancer - A few studies have linked a thymoquinone extract from nigella sativa to reduced breast cancer tumor growth and increased apoptosis (cell death) in breast cancer cells.

· Brain Cancer - A study published in the online journal PLoS One indicates thymoquinone from black seed can induce cell death in glioblastoma cells. Glioblastoma is one of the most aggressive brain tumors of all.

· Oral Cancer – Research indicates thymoquinone from nigella sativa is able to induce cell apoptosis in oral cancer cells.

· Leukemia - As it’s been shown to do with other types of cancer, black seed compound thymoquinone has also been shown to induce apoptosis in leukemia cells.

· MRSA: Black seed has anti-bacterial activity against clinical isolates of methicillin resistant Staphylococcus aureus.

· Opiate Addiction/Withdrawal: A study on 35 opiate addicts found black seed as an effective therapy in long-term treatment of opioid dependence.

· Brain Damage from Lead - A study published in Experimental and Toxicologic Pathology indicates black seed is able to dampen and reverse damage to the brain sparked by lead toxicity.

If we understand the true nature of the seed, how much life (past, present and future) is contained within it, it will not seem so far-fetched that it is capable of conquering antibiotic resistant bacteria, healing the body from chemical weapons poisoning, or stimulate the regeneration of dying insulin-producing beta cells in the diabetic, to name but only a fraction of black seed’s experimentally-confirmed powers.

From Ayurveda knowledge treasure:
The Sanskrit sutras say: Kalunji is prithvika, or “earthy” (in SVA terms more soma predominant), and it carries the following properties and/or actions:

katu (pungent);
tikshna (sharp);
ushna (hot);
vatahari (pacifies vata and dismantles the accumulation of air);
ama dosha noot (burns ama);
shleshmahar (clears mucous);
ajirnajah (supports digestion);
jantugni (anti-bacterial);
deepani (enhances the flame of the digestive system as well as all the seven tissues of the physiology).

It is also:

laghu (light);
sangrahi (enhances absorption);
it can be pittalam (increases pitta);
medhyam (supports the brain’s functioning – dhi dritti and smritti);
garbhasaya shuddhi (purifies the uterus);
jwaragna (manages temperature of the body);
pachana (supports digestion);
vrishyam (enhances shukra dhatu);
balyam (enhances physical stamina and immunity);
ruchyam (appetizing);
kaphapaham (pacifies kapha);
chakchushyam (nurturing for the eyes)

Kalunji is good to have for so many reasons, but, as the sutra indicates, it is hot and can be pitta provoking. So, it is certainly not recommended for high pitta body types, or any body type where pitta is imbalanced and high. This means, that if it is important to use it for a high pitta individual or condition, it should not be used alone but as a synergy in the company of other ingredients to help keep its heat provoking properties in balance.
We now understand why kalunji is such a powerful spice, because it supports the dhatu agni or metabolic principle of the body’s all 7 tissues – each tissue in our body has its own agni or metabolic function:

rasa (clear part of lymph or plasma);
rakta (blood)
mamsa (muscle)
meda (fat)
asthi (bone)
majja (bone marrow)
shukra (reproductive fluid)

What does this mean? It means that no ama or left-over unprocessed undigested material will be left behind when you consume kalunji. We have learnt that ama – simple toxic residue from improperly digested food material – is the first step towards disease. If your digestion is optimal in your stomach and all your tissue layers, then you cannot make endogenous (internally generated) toxins that will create imbalances. Blissful balanced health begins with optimal digestion on all levels and kalunji is the one key that unlocks the agni in all levels.
Kalunji burns or processes ama because it is hot, but this heat is balanced. Some spices, such as Saffron, enhance the agni in a few tissues, and have no impact on other dhatu agni-s. But it is the beauty of this black seed, that it supports all the agnis. In this sense, it is safer to use even for high pitta individuals, safer than any than other spice or herb, as long as it is taken with other balancing ingredients.

Kalunji health recipes:
Here are some quick easy and delicious recommendations and recipes that will help you incorporate kalunji into your diet.

1) Sauteing Masala Mix: You can use kalunji on a daily basis, in addition to any other masala or spice mixture that you already use. You can add this spice mix to a separate dish not cooked with other spices, or if your physiology can handle extra spice, you can cook your food with your usual spice, and add this on top, after sautéing in some ghee. Make a mixture of equal seed parts of:

kalunji
cumin
coriander
fennel

Mix together. Do not grind. Take ½ tsp to 1 tsp of this mixture and sauté in Mum’s Ghee and add to your soup, or vegetables, or even to your salad.

2) Add to bread: if you like to make flat breads or chappatis, add to 4oz of wheat flour ¼ tsp of kalunji and knead in with the dough. This will add a lot of flavor to your bread.

3) Savory Masala Mix: combine the following ingredients in the following proportions:

1 part turmeric
2 parts cumin
6 parts coriander
6 parts fennel
2 parts kalunji

Mix the above ingredients. Pulverize in a coffee grinder. Add to the cooking food, 1 tsp per person.

4) Sweet Masala Mix: combine and then pulverize

1 part kalunji
1 part fennel
1 part green cardamom

Add to cakes, milk, rice pudding or any pudding, or any sweet dish. Best to bake, or cook, or boil. Do not just sprinkle on.

5) Kalunji laddus: (Indian confection typically made from flour, sugar, and shortening, shaped into a ball). You will need:

1 tsp kalunji seeds
2 tsp coriander
2 green cardamoms

Dry toast each of these ingredients separately. Then melt 2 Tablespoons of raw sugar with 2 tablespoons of water, add the above ingredients and caramelize the mixture. Let it cool off but not completely get cold, just enough for you to gather and shape into small balls. You can store and enjoy for a few days at a time.

6) Kalunji with milk:

1 tablespoon slightly toasted kalunji
6 green cardamoms slightly toasted
2 black cardamoms slightly
add all above ingredients to a coffee grinder and pulverize
bring 4oz of milk to a boil
add ½ tsp of the above spice mixture to your milk, cool off and enjoy

Kalunji is a hormonal modulator for both men and women. When anything’s prabhava (ultimate post-digestive subtle effect) is vrishya, it means it enhances the shukra dhatu (reproductive fluid in both men and women). Having kalunji with milk is further nourishing for the shukra dhatu. The health of the shukra dhatu or reproductive tissue is essential whether you are planning on reproducing or not. Every tissue forms the ground for the health of the next tissue, and shukra dhatu precedes ojas, the ultimate most subtle post-digestive tissue of our body. Ojas nourishes the neuro-transmitters that nurture our brain and nervous system. A healthy reproductive tissue serves as a solid ground for a healthy ojas.

Kalunji also carries the property of garbhashaya shudhi prabhava: it has a very targeted cleansing effect on the uterus. Here is a drink directly supporting woman’s physiology:

7) For Her

½ tsp slightly toasted kalunji
½ tsp shatavari powder
1 toasted green cardamom
¼ tsp toasted fennel

Mix all the above ingredients and pulverize in a coffee grinder. Bring 4oz of milk to a boil. Add the spice mixture. Cool off to room temperature and enjoy. Best to use is at night before bedtime, a couple of hours after dinner.

8) For Him: this is the equivalent of the above recipe, except that it will support the male reproductive system and stamina.

½ tsp Kalunji slightly toasted and then powdered
2 pinches nutmeg powder
1 gram of ashwaganda powder or 2 tablets of crushed SVA Ashwagandha
1 toasted and crushed green cardamom

Mix the above ingredients. Bring 4oz of milk to a boil. Let cool off. Add the powder mixture. Drink before bedtime, at least a couple of hours after dinner.

9) Hormonal balance for her and him: this sweet recipe can be consumed by both genders, as it balances hormones as well as is rich in calcium. It is a great snack in between meals.

2 tablespoon of kalunji – slightly toasted
2 tablespoon of sesame – well toasted
mix the kalunji and sesame together
melt 2 tablespoons of raw sugar with 2 tablespoons of water
add the kalunji and sesame mixture
add 2 crushed (powdered if you prefer) green cardamom pods

Cook to caramlize the sugar, you will get a chewy sticky mixture. Cool off. You can then shape the mixture into laddus or leave as is in a glass container. Have ½ tsp to ¾ tsp in a day but not more.

10) Regulating Weight:
Kalunji is the ideal spice for supporting weight loss if you are maintaining a good diet along with a regular exercise routine, because it re-awakens the metabolic intelligence in all the tissues, the dhatu agnis, cleansing away toxic debris.

½ tsp slightly toasted kalunji seed
½ tsp well toasted fenugreek seed
pulverize both in a coffee grinder and mix well

Carry the mixture with you and sprinkle on your meals, or add to your meals at home after cooking them. No need to sauté or cook with it since they are already toasted.
* Caution: this recipe is pitta provoking and should not be consumed at all if you are currently experiencing high pitta imbalance or are a high pitta individual. Please consult with your SVA expert for more guidance.

11) Kalunji for High Pittas: with this recipe you can enjoy the benefits of kalunji as well as keep your pitta dosha in check. Combine the ingredients below and then pulverize in a coffee grinder. Add ½ tsp to 1 tsp per person to your meals while cooking, or to your sweet dishes while preparing them, or to your milk while boiling then cool off and enjoy.

1 part kalunji
10 parts fennel
10 parts coriander

70. Garcinia Indica or kokum - a progressive treatment against Helicobacter pylori bacteria

noreply@blogger.com (sattvam) — Tue, 10 Feb 2015 12:39:00 +0530

Garcinia indica, a plant in the mangosteen family (Clusiaceae), commonly known as kokum. It is a fruit-bearing tree, which includes about 200 species found in the Old World tropics, mostly in Asia and Africa. Kokum is a native of the Western Ghats and for this reason is known as Malabar tamarind. Of the 35 species found in

India

, 17 are endemic. Garcinia indica also referred as Garcinia Cambogiais found in forest lands, riversides and wastelands. These plants prefer evergreen forests, but sometimes they also thrive in areas with relatively low rainfall. It is also cultivated on a small scale. It does not require irrigation, spraying of pesticides or fertilizers.

Natural Weight-Loss Aid

Many health benefits historically credited to kokum. Ayurvedic physicians used it to treat sores and prevent infection, improve digestion, stop diarrhea and constipation, soothe the sore joints of rheumatoid arthritis, cure ear infections, and heal ulcers.

This fruit contains B complex vitamins such as niacin, thiamin and folic acid plus high levels of Vitamin C; it is a good source of magnesium, potassium and manganese. But where it is an absolute winner is in its content of Hydroxy Citric Acid, normally abbreviated to HCA. In fact, as of now, Garcinia indica and cambogia are the only known source of HCA. And it is for this reason that kokum has weight loss capacities. It is the rind of the kokum fruit, small and green when unripe but a deep purple when mature, which is very rich in HCA, the element that imparts tartness to it. So, how does HCA operate as a fat burner? First, it inhibits the conversion of carbohydrates into fats; then it works on the enzyme which plays an important role in the synthesis of fatty acids and in transforming sugars into triglycerides and lipids, thereby slowing the production of fats. This property of kokum therefore is an added bonus for controlling bad cholesterol (LDL).

Help against Helicobacter pylori infection (ulcers)

Kokum gets this diverse combination of healing actions also from its major active ingredient: Garcinol, a substance that acts as an antioxidant, anti-inflammatory, anti-bacteria and anti-carcinogenic agent. Much research has been carried out on Garcinol and it has been found to be neuroprotective, contributing to the brain’s health. As such, it may have a positive effect in regulating Alzheimer’s disease, autism. Since Garcinol also inhibits the formation of histamine, it is beneficial against allergies.

Again, research has shown that this compound could become a viable alternative to the antibiotics used in the treatment of Helicobacter pylori infection (ulcers) as it is developing resistance to the current drugs. As far as the anti-carcinogenic property of Garcinol is concerned, it is particularly helpful in cases of intestinal, colorectal and pancreatic cancers. Garcinia Indica has also exhibited good anti-tumour activity against human leukaemia HL-60 cells. As an antioxidant, Garcinol is a voracious free radical scavenger and has been found to be beneficial against ulcers, which can be caused by Helicobacter pylori infection.

For centuries, Ayurvedic physicians have used kokum successfully to treat and prevent stomach ulcers, and modern medicine is proving why it works—by killing H. pylori, the bacteria that are the chief cause of both gastric (stomach) and peptic (stomach, small intestine, or esophageal) ulcers.

Chronic ulcer problems can lead to stomach cancer. And although the incidence of stomach cancer in the

is low, it’s also of growing concern, because H. pylori is becoming increasingly resistant to antibacterial medication. Garcinol’s antibacterial, ulcer-targeting activity makes it a prime candidate to eradicate H. pylori naturally.

Early studies show promise. A study in lab animals, reported in the journal Molecular Cell Biochemistry, found that garcinol inhibited the growth of H. pylori and was “equivalent or better” than clarithromycin (Biaxin), a potent antibiotic, in treating the infection.

Japan

, which has the highest rate of stomach cancer in the world, researchers found dietary garcinol so effective at preventing ulcers in lab animals that they suggested it has potential to be the next anti-ulcer drug.

Kokum Against Cancer

Human and animal studies at major cancer centers, including M.D. Anderson, have found that garcinol has the ability to track and kill renegade cells on two dozen different pathways to tumor progression. This is significant, because agents that have this ability can not only prevent cancer but also have potential as a treatment for the disease.

Researchers in Taiwan, for example, observed the compound’s power when they induced cancer in laboratory animals with human cancer cells. A subsequent dose of garcinol annihilated those cells.

In another study, oral cancer specialists in Japan injected the tongues of lab animals with cancer cells. For the next eight months, half the animals were given daily doses of dietary garcinol from kokum. At the end of the study, the researchers found that the kokum-fed animals had developed less cancer and had smaller tumors.

Kokum also showed its strength as a cancer fighter when researchers in Taiwan tested it against curcumin, the well-studied active ingredient in the Indian spice turmeric that possesses potent anti-cancer activity. Kokum is structurally similar to turmeric. In the lab experiment, reported in the Journal of Agriculture and Food Chemistry, both curcumin and garcinol were effective at stopping the proliferation of leukemia cancer cells, but garcinol proved to be the more powerful of the pair.

Protecting the Brain

Preliminary research suggests garcinol’s antioxidant strength has the ability to promote brain health. Taiwanese scientists found that seven days of treatment with garcinol promoted the growth of neurons in test tubes, and stopped damage from substances that can oxidize neurons. The researchers concluded that garcinol may be “neuroprotective” thus helpful in problems, like autism.

One more Powerful Antioxidant Xanthone - a biologically active natural plant polyphenols, which have an enormous healing effect on the human body.

In nature xanthones are not too common. Widely known medicinal plant Aloe vera contains only one type of xanthone, St. John's wort and lettuce - two types of them, the Golden mustache - 3 xanthones. It is only the fruit of the mangosteen, known as Garcinia Mangostana, contains as much as 43 xanthones. Of the 210 xanthones found on planet Earth - 43 are in the mangosteen! None of the plant has such an amount.

All cantons have the same molecular "skeleton" based carbon double bonds attached to it but various chemical groups known as side chains. These side chains allow each xanthones perform specific biological functions. As a key in a lock, and each of these side chains may be included in a particular biochemical process. Therefore, the interaction of different xanthones with each other creates a wide range of curative effects for humans.

The most important property of these polyphenols is to neutralize free radicals. Free radicals - the main cause of aging and malignant transformation of cells. Antioxidant activity of xanthones are higher than that of vitamin E and selenium in approximately 50 times and 20 times stronger than that of vitamin C.

In 1983, scientists discovered antimicrobial properties of xanthones and their antiviral, antifungal and antiparasitic efficacy. In 2002, in vitro studies it was found that one of xanthones, is more superior then six strongest anticancer chemotherapeutic agents, including cisplatin, methotrexate and mitoxantrone.

Ayurvedic properties:

Let us now see how Ayurveda and local health systems use kokum. We have already seen that it is deemed to be beneficial for digestion also and this resonates with what modern research has shown. Since kokum also has an astringent quality, Ayurveda also uses it to treat dysentery. The famed kokum juice is renowned for its cooling and pitta balancing qualities. To combat hyperacidity, just add salt to the sweet beverage.

A decoction of kokum rind is prescribed for treating rheumatism, which results, as we know, from inflammation. In cases of gastro-intestinal disorders too this is advised. Ayurveda also prescribes kokum for the treatment of ear infections. Being anti-fungal, it is also used to treat intestinal parasites.

Kokum has many more therapeutic uses. According to the book The Konkan Fruit Fest, the xanthone found in the fruit’s pericarp has no less than 28 health benefits, some of which we have already seen. We may add that it is also anti-neuralgic, helpful for gum diseases as well as in glaucoma.

It is used as a cure for upset stomach and cold.A few dry pieces are soaked in water for some time and then the pieces are mashed in the water itself and can be taken in whole.It gives relief within few minutes. It is a preferred substitute for tamarind in curries and other dishes from the Konkan region. It is also used in cuisine from Gujarat, where it is frequently used to add flavor and tartness to dal (lentil soup) for flavor balance, and parts of South India.

The Ayurvedic palate covers six different tastes: sweet, salty, pungent, bitter, astringent and sour. Each one of them needs to be included at every meal for us to avail of the goodness they have to offer. The sour taste, for example, is said to help digestion, cleanse the tissues and help in the absorption of minerals. One of the star foods used in the Konkan region and also in Maharashtra, Gujarat, parts of Kerala and the Kannada region, is Kokum or Garcinia indica, twin sister of Garcinia cambogia.

Turning our attention to the seeds of Kokum, we see that they contain 23 to 26 per cent of oil which remains solid at room temperature as it has a high melting point. This property makes it an ideal choice for cosmetic and confectionery uses. The confectionery industry uses it specifically for manufacturing chocolates given that its high melting point makes it suitable for warmer climates. Given its non-greasy but emollient texture, it gets easily absorbed by the skin, and as it is not easily oxidised and contains vitamin E, it is a very popular additive in creams and lotions.

In the Kitchen with Kokum

Kokum is used in many ways ways in the kitchen. It is ground whole and used as a dry spice, usually with other spices; it is submerged whole in liquid, where it softens and flavors dishes or it is pulverized into a powder.

One of the most popular preparations is that of solkadi, a Goan speciality in which coconut milk and kokum are used. It can be had as a drink after meals to aid digestion or along with rice and vegetables. To prepare it, you need to soak 10 to 12 kokum rinds in 1/2 cup of water for about half an hour, then squeeze them and add 2 cups warm water as well as 2 cups coconut milk; add salt and temper with mustard seeds, cumin, garlic, asafoetida and red chillies. Rasam can also be made by omitting coconut milk. Whenever a recipe calls for tamarind, you can replace it with Malabar tamarind.

The drink is not only popular for its taste, but also because it helps the locals cool down in the humid, tropical air—a medicinal property of kokum that also helps prevent dehydration and sunstroke. And though many people may not realize it or even notice, kokum offers another benefit—it may help cut down on the urge to overeat.

Here are also a few ways you can use it at home:

• Put a rind or two in curry pastes and tomato sauces.

• When cooking lentils, add a few pieces at the beginning.

• Grind and sprinkle on guava, pomegranate seeds, cooked vegetables, potatoes, and soups.

• Stir ground kokum into yogurt.

Or eat it fresh, just like we do J

Kokum pairs well with these spices: Cardamom, Chile, Cinnamon, Clove, Cumin, Curry leaf, Fennel seed, Galangal, Garlic, Lemongrass, Mustard seed, Star anise, Tamarind. Kokum is similar to tamarind and one can stand in for the other in recipes. One teaspoon of ground kokum is equal to one teaspoon of tamarind extract;

Kokum complements recipes featuring: Curries, Legumes, Lentils, Potatoes, Vegetables.

So let us make food our nutraceuticals…

Learn more about different kinds of Garcinia at:

23. Garcinia promotes Weight Loss
http://www.clovegarden.com/ingred/cl_mangost.html

69. Which herbs to use in emergency for Snake bite?

noreply@blogger.com (sattvam) — Sat, 13 Dec 2014 21:21:00 +0530

General information on venomous snakes

Snake envenomation is a global public health problem, with highest incidence in Southeast Asia. Inadequate health services, difficult transportation and consequent delay in antisnake venom administration are the main reasons for high mortality. Adverse drug reactions and inadequate storage conditions limit the use of antisnake venom. The medicinal plants, available locally and used widely by traditional healers, therefore need attention. A wide array of plants and their active principles have been evaluated for pharmacological properties. However, numerous unexplored plants claimed to be antidotes in folklore medicine need to be studied. The present article reviews the current status of various medicinal plants for the management of snake bite.
There are more than 3000 known species of snakes of which around 300 are poisonous. In India out of 216 species, approximately 53 are poisonous. Bites are primarily due to the venomous species of the families Elapidae and Viperidae. The common poisonous snakes in India mainly include Indian spectacled cobra (Naja naja), common krait (Bungarus caeruleus), Russell's viper (Daboia russelii) and saw-scaled viper (Echis carinatus), Hump-nosed pit vipers (Hypnale hypnale and H. nepa) have been reported from South India.

The toxicity is related to both the quantity of the lethal dose of poison from a snake, and how much of that poison which the serpent at secrete a bite, and those two data varies from source to source. Toxicity should not be confused with hazard, because the risk of being bitten and dying also have to do with other factors. Some of these are the prevalence of a snake species, how aggressive it is and how far it is to the nearest hospital.

There are about 3000 pieces species of snakes in the world. Of these, only about 10% which are toxic. These are divided into about 16 families. The family (Colubridae), with about 2200 species, most of these are non-toxic. Family vipers (Viperidae) and family poison snakes (Elapidae) both consist of between 170 and 190 species. For viperider counted vipers, lance snakes and rattlesnakes, while elapiderna includes cobras, coral snakes, sea snakes and mambas among others. A fourth family that may be worth mentioning (Boidae), where the boas and pythons are. Nearly 100 species belonging to the family.

1. Russell's viper (Daboia russelli)

2. Saw-scaled viper (Echis carinatus)

3. Indian cobra (Naja naja), better known as "four eyes".

4. Banded Krait (Bungarus fasciatus)

5. Common lance head (Bothrops atrox)

6. King Cobra (Ophiophagus hannah)

7. The black mamba (Dendroaspis polylepis)

8. Puff adder (Bitis arietans)

9. Tropical rattlesnake (Crotalus durissus)

10. The Egyptian cobra (Naja haje)

What are the symptoms of a poisonous snake bite?

Symptoms of snake bite depend upon the type and size of the snake, the location of the bite on the body, and the age, size, and health of the victim. Children are more likely to have severe symptoms because they receive a larger concentration of venom due to their smaller body size. Also, not all snake bites involve the discharge of venom into the victim (known as evenomation). At least 25% of poisonous snake bites do not result in evenomation. Snake venoms are either hemotoxic (causing damage to blood and other tissues) or neurotoxic (causing damage to nerves). The pit vipers, with the exception of some Mojave rattlesnakes, have hemotoxic venom. The extremely potent venom of the Mojave rattlesnake has neurotoxic activity. Coral snakes also have neurotoxic venom.
Pit viper bites often show two characteristic fang marks at the site of the bite. Intense pain usually results at the site within five minutes of the bite, and swelling is common. Other symptoms that may result from pit viper hemotoxin include:

weakness,
rapid pulse,
numbness,
tingling sensations,
bruising,
bleeding disorders,
vomiting,
an unusual metallic taste, and
confusion.

Bites from snakes such as coral snakes and their exotic relatives whose venom is neurotoxic may result in minimal pain and no visible marks on the skin. Instead of pain and swelling, these bites often cause local numbness along with a number of other symptoms including:

drooping of the eyelid (ptosis),
difficulty swallowing (dysphagia),
double vision (diplopia),
sweating,
excessive salivation,
a decrease in reflexes,
respiratory depression, and
paralysis.

Vishaghna – group of anti-poisonous herbs

Of all the herbs that are useful to treat poisoning, Shireesha – Albizia lebbeck is the best. You can find info on this herb here: Health benefits of Touch-me-not family herbs
also: 77. Tawa-tawa - a herb to treat Dengue fever

Healing tradition of Kerala

Healing tradition of Kerala includes both Codified and non codified systems, which are strongly interrelated and based on principles of Ayurveda. It involves classical methods of diagnostics and treatment like Sushrutha Samhitha and Ashtanga Hridaya. Visha Vaidya is one component of the healing tradition of Kerala.

Visha Vaidya

Visha Vaidya is one branch of traditional healing, popular in Kerala, mostly in Palakad and Trichur, involving treatment of poisonous bites like that from snake, dog and stings of scorpion, spider etc. Visha Vaidya deals with management of poisonous bites, poisonous substances and their action, Antidotes and Understanding of poisonous creatures. Treatment include herbals, administered as nasal drops, eye drops and oral medicine, strict food regulations, Abstaining from alcohol and non vegetarian foods. Treatment also includes rituals and offerings to God.

Tribal Information from Kerala

The Kani tribe of the Western Ghats of Kerala apply ‘Vishakallu’, a medicated stone with anti - poisoning properties to the affected area (snake bite). The ingredients that go into the making of ‘Vishakallu’ are, Pebbles from the river, Tulsi or Holy Basil leaves (Ocimum sanctum - Lamiaceae), Leaves of Perumthumba (Anisomeles malabarica - Lamiaceae), Heartwood of Chandanam (Santalum album - Santalaceae).

Mode of preparation of ‘Vishakallu’

Pebbles are ground, mixed with the other ingredients and made into paste and wrapped with 7 leaves of Aristolochia tagala. It is baked on fire made by burning wood of Chuvannakil (Chukrasia tabularis – Meliaceae; native to India and Sri Lanka ) or Dysoxylum malabaricum (Vella Akil; Meliaceae), sandalwood, holy basil and camphor. This baked cake is covered with paste of termite mount soil and again baked on low fire. The soil coat is removed and the cake is soaked in water for an hour, covered with paste of Pittosporum neelgherrense - Analivegam (Pittosporaceae) stem bark . The whole thing is baked again and covered with stem bark of Kunstelaria keralensis (Fabaceae). And sun dried. This ‘stone’ is stored in burnt cow dung ash and Nicotiana tabacum - Pukayila (Solanaceae) leaves (Tobacco).

Mode of administration of ‘Vishakallu’

It is administered only by experienced tribal healers. The stone is directly applied to the bitten part. It sticks there and absorbs the venom from the wound. During this operation, Lord Siva is propitiated by chanting mantras. When all the venom is absorbed the stone falls away automatically. The stone is immersed in cow’s milk for detoxification for 2 hours.It is again dried and stored in cow dung ash. It is believed from experience that it can be used 20 times.

Plants for snake bite

Plants and their extracts have been used for the treatment of snake bite in most areas where venomous species are endemic (Houghton and Osibogun, 1993). In spite of this wealth of ethnopharmacological information only a relatively few species have been tested scientifically for anti – venom activity and the species where an active compound has been isolated are very few in number. This report lists the plants used by the traditional healers against snakes and snake bite in India.

Plants used against snake bite in India.

Although many plants may not neutralize the venom itself, they may be used to treat snake bite because they alleviate some of the symptoms (fear and panic) by tranquilising compounds eg: Rauwolfia serpentina – ‘Sarpagandhi’ (Apocynaceae) since this plant containing the tranquilising alkaloid, Reserpine. Sarpgandha - the best AntiStress

Some species are grown around houses or their extracts sprinkled on the floor to repel snakes. e.g., Garlic (Vellulli - Allium sativum, Liliaceae) and Garlic vine (Pseudocalyma alliceaum, Bignoniaceae).

Some plants may stimulate the immune system thus having beneficial effects, helping in removal of the venom. In this context, Aristolochia species (Aristolochiaceae) is noteworthy. It contains Aristolochic acid which is an immune stimulant.

Plants with analgesic and anti - inflammatory effects may lessen the inflammation and pain caused by snake bites. e.g., Rhapidophora pertusa - ‘Anathipali’ (Araceae).

Aristolochia indica and A. tagala of Aristolochiaceae are two plants, used by the Kanis to treat snake bite (krait & cobra).They call them ‘Cheriya arayan’ and ‘Veliya arayan’ respectively. According to them, A. tagala is more potent than A. indica. A. indica was used as antidote to snake bite by ancient Ayurvedic physicians also. It is an excellent blood purifier, used as diuretic, heart stimulant and against skin diseases. Paste of fresh leaves or roots of A. indica or A. tagala is applied externally over the bitten part. 10 – 15 ml fresh juice from leaf/ root with a pinch of black pepper is administered orally 6 times a day.

The whole plant of A. indica or A. tagala (1 part), bark of Ficus religiosa – arayal (Moraceae), 1 part and powder of black pepper (1 part) are mixed together and used as nasal inhaler to recover from the coma caused by snake bite. Sacred Ficus - a thousand years medicinal treasure

The leaves of Cipadessa baccifera (Kattuveppu; Meliaceae) are mixed with pepper and taken orally against snake bite by Malapandaram tribe of Wayanad, Kerala.

There are even more herbs which can be useful in case of snake bite, among them are: http://herbalsatt.blogspot.com/

Snakes/scorpio bites
Kantakari
Sarpgandha
Gambhari root & bark decoction
Gambhari root & bark decoction
Kutaka
Salaparni
Punarnava
Bringraj
Echinacea
Rauwolfia
Punarnava
Kasmarya
Salaparni
Gambhari
Bamboo leaves juice extract + jaggery powder
Bamboo leaves juice extract + jaggery powder
Other useful plans: Black Walnut leaves, Tawa-tawa, Syrian Rue, Mountain knot grass, Ingudi, Aparajita, Apamarga, Adhatoda etc.

68. Cassava or manioc root - one more magic cure for cancer

noreply@blogger.com (sattvam) — Fri, 10 Oct 2014 20:35:00 +0530

Botalically called Manihot esculenta, cassava is also called manioc, yuca, balinghoy or kamoteng kahoy (in the Philippines), tabolchu (in Northeast India (Garo Hills)), mogo (in Africa), mandioca, tapioca-root, kappa (predominantly in India) and manioc root, a woody shrub of the Euphorbiaceae (spurge) family native to South America, is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. It differs from the similarly spelled yucca, an unrelated fruit-bearing shrub in the Asparagaceae family. Cassava, when dried to a powdery (or pearly) extract, is called tapioca; its fermented, flaky version is named garri.

Cassava is the third largest source of food carbohydrates in the tropics, after rice and maize. Cassava is a major staple food in the developing world, providing a basic diet for over half a billion people. It is one of the most drought-tolerant crops, capable of growing on marginal soils. Nigeria is the world's largest producer of cassava, while Thailand is the largest exporting country of dried cassava.

Cassava is classified as sweet or bitter. Farmers often prefer the bitter varieties because they deter pests, animals, and thieves. Like other roots and tubers, both bitter and sweet varieties of cassava contain antinutritional factors and toxins. It must be properly prepared before consumption. Improper preparation of cassava can leave enough residual cyanide to cause acute cyanide intoxication and goiters, and may even cause ataxia or partial paralysis. The more toxic varieties of cassava are a fall-back resource (a "food security crop") in times of famine in some places.
Cassava roots are very rich in starch and contain significant amounts of calcium (50 mg/100g), phosphorus (40 mg/100g) and vitamin C (25 mg/100g). However, they are poor in protein and other nutrients. In contrast, cassava leaves are a good source of protein (rich in lysine) but deficient in the amino acid methionine and possibly tryptophan.

Cassava was a staple food for pre-Columbian peoples in the Americas and is often portrayed in indigenous art. The Moche people often depicted yuca in their ceramics. Cassava was introduced to Africa by Portuguese traders from Brazil in the 16th century. Maize and cassava are now important staple foods, replacing native African crops. Cassava is sometimes described as the 'bread of the tropics' but should not be confused with the tropical and equatorial bread tree (Encephalartos), the breadfruit (Artocarpus altilis) or the African breadfruit (Treculia africana).

Cassava, yams (Dioscorea spp.) and sweet potatoes (Ipomoea batatas) are important sources of food in the tropics. The cassava plant gives the third highest yield of carbohydrates per cultivated area among crop plants, after sugarcane and sugar beets.
In Tamil Nadu, India, the National Highway 68 between Thalaivasal and Attur has many cassava processing factories alongside it—indicating a local abundance. Cassava is widely cultivated and eaten as a staple food in Andhra Pradesh and in Kerala.
In the subtropical region of southern China, cassava is the fifth-largest crop in term of production, after rice, sweet potato, sugar cane and maize. China is also the largest export market for cassava produced in Vietnam and Thailand. Over 60% of cassava production in China is concentrated in a single province, Guangxi, averaging over 7 million tonnes annually.

Culinary Uses

Always choose fresh and undamaged “Manioc” not grayish and damaged.
When you boil “Manioc”, remember never to close the lid. Always keep it open.
Remember not to eat or drink ginger containing food and beverages at least 8 hours after you eat “Manioc”.
Cassava-based dishes are widely consumed wherever the plant is cultivated; some have regional, national, or ethnic importance.Cassava must be cooked properly to detoxify it before it is eaten. Cassava can be cooked in many ways. The soft-boiled root has a delicate flavor and can replace boiled potatoes in many uses: as an accompaniment for main dishes or made into purées, dumplings, soups, stews, gravies, etc. This plant is used in cholent in some households, as well. Deep fried (after boiling or steaming), it can replace fried potatoes, bringing a distinctive flavor. In Brazil, detoxified manioc is ground and cooked to a dry, often hard or crunchy meal which is used as a condiment, toasted in butter, or eaten alone as a side dish.

In the Philippines cassava cake is one of the most popular and enjoyed homemade delicacies or Kakanin. Made from grated cassava (Kamoteng Kahoy), the root crop is mixed with coconut milk, eggs, butter and topped with a creamy milk mixture. It is also called cassava bibingka.

Fried cassava

Fried cassava is a typical substitute for French fries in Brazil, Venezuela, Colombia, Ecuador, and several Central American countries including Panama, also in Malaysia.
Aborigin tribes in Venezuela grind and press the yuca root to expel the yare (toxic juice) and make a coarse meal that is spread on a circular flat stone, to make tortas (round flat breads). This is a staple food across the country and is eaten as a carbohydrate source. When it is topped with cheese and brown sugar (papelon) it is called naiboa.

Medicinal use

Can cassava leaves and roots extract provide the elusive cure for colon, prostate and bladder cancers? Can tiny tubes made from cassava root extract help treat angina and prevent some of the side-effects of existing treatments?

Cassava root has been promoted as a treatment for bladder and prostate cancer. However, according to the American Cancer Society, "there is no convincing scientific evidence that cassava or tapioca is effective in preventing or treating cancer".
Cassava roots and leaves should not be consumed raw because they contain two cyanogenic glucosides, linamarin and lotaustralin. Societies that traditionally eat cassava generally understand some processing (soaking, cooking, fermentation, etc.) is necessary to avoid getting sick.Brief soaking (four hours) of cassava is not sufficient, but soaking for 18–24 hours can remove up to half the level of cyanide. Drying may not be sufficient, either.
A safe processing method used by the pre-Columbian indigenous people of the Americas is to mix the cassava flour with water into a thick paste and then let it stand in the shade for five hours in a thin layer spread over a basket. In that time, about 83% of the cyanogenic glycosides are broken down by the linamarase; the resulting hydrogen cyanide escapes to the atmosphere, making the flour safe for consumption the same evening.
Consuming manioc for prevention and treatment of cancer even in the terminally ill is not new, and is practiced in many parts of the world, Dr. Cynthia Jayasuriya said last week. Sri Lankan Dr. Cynthia Jayasuriya, 76, a retired ENT specialist, does not treat cancer and makes no money from propagating the use of manioc or other foods such as apricot which contains Vitamin B 17, proven to kill cancer cells in the body, leaving the afflicted person well again.
Since Dr. Jayasuriya revealed to the media recently that she had experimented with eating manioc and was cured of cancer which she had for a decade, while her writing has been monitored on email. She has received the attention of people from many parts of the world. She’s embarrassed by her new popularity, and requested we carry no photograph of her. “It’s humanitarian,” she said.
Dr. Jayasuriya cites the studies of Filipino Professor Manuel Navarro. Self effacing Dr. Navarro just lists himself as “MD” but his research and success makes him one of the top oncologists in the world. Dr. Jayasuriya got to know of Dr. Navarro through Dr. Larry Von of USA.
What we call manioc (Sinhala mayyokka) is also known as cassava and tapioca in other parts of the world. A native of the Amazon, it was also known in Africa before colonial times.
Dr. Navarro has said that manioc is an effective low-cost treatment to help reverse cancer growth. His advice is to take about a four inch average size cassava root, wash and peel off only the outer brown skin and blend it in a blender with two cups or 16 ounces of distilled water. The blending at high speed should be for just for two minutes. Pour the “Cassava Milk” into a wide mouth glass storage bottle, and cool in a refrigerator.
When it settles, all the dissolved starch will stay at the bottom; there will be nearly two cups of clear liquid on top. Drink one half of it (one cup) in the morning before breakfast and other cup in the early evening. The taste will be slightly bitter being the base of the B-17. To counter the bitterness, concentrated fruit juice or flavour can be added.
Consume only about four inches of the root the first day, and each day, thereafter add half an inch more. One day, a few minutes after taking the liquid, you will feel dizzy. Count that as your limit and tolerance level. The next day take an inch less. Dr. Navarro has said, “It kills cancer, and be careful not to exceed the limit. It should not be given to children.”
He also said that it is not deadly “cyanide” and it is only Amygdaline (B-17) which is somewhat similar in formula to cyanide, but lacks an “h” factor of the cyanide formula. Amazingly, cancer cells being non aerobic, do produce within themselves that missing “h” factor. Thus, only the cancer cells are poisoned as they touch the B-17! But all other cells are left untouched.

Little or no cancer

South American Indians living in the heights of the central mountain areas eat maize (corn) as their staple food. They never have cancer as corn contains large amounts of B-17. A Lankan doctor said that in places in Africa where tapioca is the staple food, there are no known cases of cancer, but deaths from AIDS are high.
Dr. Jayasuriya had had her left kidney and ureter (tube which leads from the kidney to the bladder removed and part of her bladder was cut out. For seven and a half years she was well before the cancer appeared again, necessitating surgery. At that stage, Dr. Jayasuriya, knowing that almond, the kernel of apricot is high in B-17 and used in treating cancer, searched the internet and found that manioc is also high in B-17.
Dr. Jayasuriya consumed about a 100 grams of manioc, three times a day. In the morning, she ate it boiled and in the afternoon and night, as a curry. She advises that manioc should be boiled, covered with water to the top of the utensil, left open. Old manioc must not be used and ginger should not be consumed even as ginger biscuits eight hours before and after consuming manioc.
Dr. Navarro has said that his treatment of patients with Laetrile-amygdalin in cases of terminal cancer are comparable or superior to results obtained with the use of the more toxic standard cytotoxic agents, an extract from World Without Cancer by Edward Griffin.
Dr. Jayasuriya has been asked whether eating manioc when a patient is on chemotherapy or radiotherapy, or some other form of treatment is harmful. Her answer was that no tests had been carried out on any such harmful effects, but those who had dared to consume manioc while on such therapy had very good results.
Dr. Jayasuriya recounted some of the people she knew who had spent very large sums of money for the treatment of cancer with injections and other forms of therapy but they suffer and die.
Manioc is available in the USA, got down from Mexico and Dr. Jayasuriya had cooked manioc in California for her grand children who are living there.
“My sister (in Melbourne) had had cancer for many years until it was detected and the surgeon examined all internal organs to rid her of possible cancer cells. Emails coming from her conform to web messages from all developed and developing countries that papaya (papaw in Sri Lanka) is an effective cure for cancer. Only, it must be taken regularly. Also, that soursup (Sinhala: katu athar or anodha) is. Other sources say that aloe vera (Sinhala: komarika) steamed and the jelly eaten is a cure for cancer,” she said. Perhaps such nutrients must be taken regularly and when in combination is more effective. A Sri Lanka oncologist had told Dr. Jayasuriya that her work will result in the local price of manioc going up. She replied that local farmers in the dry zone (manioc does not need much water) will get more money.
Perhaps these nutrients must be taken regularly.

Rick Cantrell, PhD, MD, PsyD says that the treatment for cancer is a $120 billion industry in the United States and $600 billion a year in the world.
Dr. Cantrell: “A successful cancer case according to the American Cancer Society and the American College of Oncology and Haematology means that the person survives for five years. Both the American Cancer Society and the American College of Oncology and Haematology admit that a person is likely to survive cancer for seven to 10 years even if they do absolutely nothing. Of course, only the doctors get those magazines – not you, the cancer patient.

http://www.herbaxisnutrition.com/manioc-cancer/

Health benefits of Manioka

Reported to be antiseptic, cyanogenic, demulcent, diuretic and poison, plant is a folk remedy for abscesses, boils, conjunctivitis, diarrhea, dysentery, flu, hernia, inflammation, marasmus, prostatitis, snakebite, sores, spasm, swellings of testicles.
Various literature studies also have mentioned various uses of this plant like the leaves can be used as a styptic, while the starch mixed with rum has been used for skin problems, especially for children.

Cassava and colon cancer

Also, Indonesian researchers have established the anti-cancer activity of cassava leaves against colon cancer cell.
The researchers concluded: "Cassava leaves have anticancer activity against colon cancer cells WiDr. In addition, the boiling process does not reduce the anticancer activity on cassava leaves."
They explained: "Cancer is a global health problem with an increasing number of sufferer each year. While the three main cancer is most often detected are lung cancer, breast cancer, and colon cancer. Consumption of fruits and vegetables is known to reduce the risk of colon cancer, though it is still being debated. Cassava leaves rich in essential nutrients for the body; such as carbohydrates, vitamin A, vitamin C, iron, calcium, and phosphorus. Cassava leaves themselves are consumed as a vegetable. It is also used by the people of Indonesia to treat various diseases, including as a food ingredient that is believed to function as an anti-cancer. However, not much research on the anti-cancer activity of cassava leaves, especially in colon cancer.

Cassava root as possible cure for prostate and bladder cancer

Meanwhile, another research published in Journal of Pharmaceutical Technology has queried the use of cassava root as cure for prostate and bladder cancer.
The researchers from the Urology Department, Colombo South Teaching Hospital, Kalubowila, Dehiwela, Sri Lanka, in the study titled "Does cassava help to control prostate cancer? A case report" wrote: "Natural products are getting popular among patients as therapy for many diseases. However these remedies should be proven scientifically as some may be hazardous with no proven benefits. Cassava root, used as a carbohydrate rich food in many countries is promoted as a cure for prostate and bladder cancer. Serum prostate specific antigen is a sensitive tumour marker, which corresponds to the activity of malignant cells in patients with acinar adenocarcinoma of prostate.
"We report a patient with hormone-resistant prostate cancer whose serum PSA level continued to rise despite consumption of large quantities of boiled roots of cassava indicating its ineffectiveness in controlling the prostate cancer. Though this is a single case, it provides guidance to health care workers who look after patients with castration-resistant prostate cancer in the absence of more comprehensive research on cassava and its effectiveness on prostate cancer."
The researchers further explained: "Both cassava root (tuber) and leaves are used as herbal medicine especially in Africa and South America. Although it has not been used in the past by native physicians of India and Sri Lanka in their traditional medical therapies like 'Ayurveda', in recent times boiled roots of cassava is being promoted as a potential cure for prostate and bladder cancer in Sri Lanka.
"Linamarin, the main cyanogenic glucoside in manioc has been shown to cause toxicity to malignant cell lines. A nested case control study conducted in India to identify the effect of dietary factors on causation of breast cancer using food frequency questionnaires has shown that consumption of tapioca is associated with a decreased risk of developing breast cancer.
"The cyanogenic glucosides (linamarin and lotaustralin) in cassava leads to the production of amygdaline or vitamin B-17 which is claimed to kill cancer cells by those who promote cassava as an anti-cancer agent. However two case-control studies from India have shown that cassava consumption is associated with a higher risk of colorectal and pancreatic carcinoma. In addition cassava may cause ataxic polyneuropathy, amblyopia and tropical pancreatitis as reported in several case reports from India and Nigeria. Therefore it is prudent that we determine both the safety and efficacy of cassava in treating prostate cancer before it is promoted as a treatment.
"Despite clinical and analytical limitations, PSA is an effective surrogate marker of cancer activity of already diagnosed cases of acinar adenocarcinoma of prostate. This patient's cancer was treated with accepted and proven forms of treatment in a stepwise manner and as expected, PSA levels varied accordingly with each form of treatment.
This predictable response was confirmatory of its applicability as an efficient marker of malignant cell activity of this patient. However the PSA level rose while on cassava indicating its ineffectiveness in controlling the cancer.

http://www.dailynews.lk/?q=features/lankan-research-shows-manioc-combats-colon-cancer-heart-attack

67. Jamun or Java plum - beneficial in chronic diarrhea

noreply@blogger.com (sattvam) — Thu, 28 Aug 2014 20:12:00 +0530

Syzygium cumini, Syzygium jambolanum, Eugenia cumini, Eugenia jambolana

Syzygium cumini - jambul, jambolan, jamblang, jamun, jaam/kalojaam or Java plum, is an evergreen tropical tree in the flowering plant family Myrtaceae. The genus comprises about 1200 species, and has a native range that extends from Africa and Madagascar through southern Asia east through the Pacific. Fifty-two species are found in Australia and are generally known as lillipillies, brush cherries or satinash.

Syzygium cumini is native to Bangladesh, India, Nepal, Pakistan, Sri Lanka, the Philippines, and Indonesia. The name of the fruit is sometimes mistranslated as blackberry, which is a different fruit in an unrelated family. The most economically important species, however, is the clove Syzygium aromaticum, of which the unopened flower buds are an important spice.

Several species of Syzygium bear fruit that are edible for humans, many of which are named "roseapple" - Syzygium jambos.

The tree of Syzygium cumini or Java plum occurs in the tropical and sub-tropical climates under a wide range of environmental conditions and can thrive on a variety of soils. It prospers on river banks and has been known to withstand prolonged flooding, yet it is tolerant of drought as well. Dry weather is even more desirable during the flowering and fruiting periods. The seedlings starts fruiting in 4-7 years.

This great beautiful evergreen tree, reaching a majestic height of 30 - 40 metres with a life span of 100 years. Its dense foliage provides shade. Large oblong leaves are smooth, glossy, with a turpentine smell. The tree starts flowering from March to April. The small flowers in branched clusters are fragrant. The fruit develops by May-June and resembles a large berry, starting green, then turns pink to shining crimson black as it matures. A good season can yield 50-60 kg of fruit per tree. The flesh has a combination of sweet, mildly sour and astringent flavor and tends to color the tongue purple.

The fruit is eaten raw, and may be made into tarts, sauces and jams. Good quality Jambul juice is excellent for sherbet, sirup and "squash", an Indian drink. In Goa and the Philippines, it is an important source of wine, somewhat like Port, and the distilled liquors, brandy and "jambava" have also been made from the fermented fruit. The juice can also be made into Vinegar.

The Jambul tree is of real value in apiculture. The flowers have abundant nectar, and the honey is of fine quality. The essential oil distilled from the leaves is used to scent soap and is blended with other materials in making inexpensive perfume.

In Hindu, Buddhist and Jain cosmology, the jamun tree is located in the centre of the Island Continent known as Jambudwipa. A favourite of Lord Ram in exile, it is regarded as the fruit of the Gods. According to Hindu tradition and mythology, Rama subsisted on the fruit in the forest for 14 years during his exile from Ayodhya and Lord Krishna has been described as having skin the color of Jambul. Jamun is considered as a symbol of prosperity by the Hindus. Its leaves form an important part of Hindu prayer rituals and are used to decorate doorways of temples and houses to ensure prosperity.

Jamun fruits value:

The Ripe fruit of Jamun has a high source in vitamin A and vitamin C also it is very rich in sodium, potassium, calcium, phosphorus, manganese, zinc, iron, riboflavin, nicotinic acid, choline, folic acid and maleic acid. Anthocyanin's are present in appreciable quantities and are the reason for the antioxidant activity of the fruit. The seed contains the glycoside, jamboline, gallic acid and essential oils. The leaves contain essential oils.

Medicinal Uses & Health benefits of Jamun:

Medicinally, the fruit is stated to be astringent, stomachic, carminative, antiscorbutic and diuretic. Ayurvedic medicines use all the parts of the tree, as medicinal properties exist in every segment of the tree. The jamun fruit makes the most delicious vinegar and cider or summer squash.

· Diabetes. Modern research recommends its use in diabetes. Extracts of bark, seeds and leaves (steeped in alcohol) have been found to be beneficial in reducing blood sugar and glycosuria. Several studies provide evidence for its hypoglycemic effects. In experiments at the Central Drug Research Institute, Lucknow, the dried alcoholic extract of jambolan seeds, given orally, reduced blood sugar and glycosuria in patients. The seeds are claimed by some to contain an alkaloid, jambosine, and a glycoside, jambolin or antimellin, which halts the diastatic conversion of starch into sugar. The seed extract has lowered blood pressure by 34.6% and this action is attributed to the ellagic acid content. So, in Jamun season you should eat Jamun after meal to control blood sugar level and improve digestion as it activate liver function.

· For swelled lever, spleen and other liver related problem take 2 spoon Jamun vinegar daily. Jamun Vinegar is also helpful in Migraine. Apply little vinegar on head it will give you relief from migraine pain.

· The leaf juice is effective in the treatment of dysentery, either alone or in combination with the juice of mango or emblic leaves. In case of bloody dysentery take 20 gm powdered seeds and take wth 1/2 cup of water twice daily and consult with your doctor. Jambolan leaves may be helpful as poultices on skin diseases.

· Astringent and styptic, hence used in quick wound healing, in diarrhoea, menorrhagia etc, where the bleeding or extra flow needs to be stopped. Cooked to a thick jam, it is eaten to allay acute diarrhea. In case diarrhea take two soft leaves of Jamun and make paste of it, add some rock salt to it and make small pills, take twice daily with water.

· The juice of the ripe fruit, or a decoction of the fruit, or jambolan vinegar, may be administered in cases of enlargement of the spleen, chronic diarrhea and urine retention. Water-diluted juice is used as a gargle for sore throat and as a lotion for ringworm of the scalp. In case of conjunctivitis boil soft 20 leaves of Jamun and boil in 2 cup water till it reduces to 100 ml. Cool down and wash eyes with this decoction.

· The leaves, stems, flowerbuds, opened blossoms, and bark have some antibiotic activity. A decoction of the bark is taken internally for dyspepsia, dysentery, and diarrhea and also serves as an enema. The root bark is similarly employed. Bark decoctions are taken in cases of asthma and bronchitis and are gargled or used as mouthwash for the astringent effect on mouth ulcerations, spongy gums, and stomatitis. Ashes of the bark, mixed with water, are spread over local inflammations, or, blended with oil, applied to bums. In modern therapy, tannin is no longer approved on burned tissue because it is absorbed and can cause cancer. Excessive oral intake of tannin-rich plant products can also be dangerous to health.

Ayurvedic properties:

Effect on Tridosha – It increases Vata but balances Kapha and Pitta.

Rasa (Taste) – Kashaya (astringent), Madhura (sweet), Amla (sour)
Guna (qualities) – Laghu (light to digest), Rooksha (dry)
Vipaka (taste conversion after digestion) – Katu (pungent)
Veerya (potency) – Sheeta (cold)

It’s various parts and extracts are used in various ayurvedic formulations in combination with other herbs.

Puhsyanuga Churna - A powerful herbal powder, used in menstrual disorders.

Musli Khadiradi Kashayam – Another useful medicine for gynaecological disorders.

Ushirasav - Used in bleeding disorders, UTI etc.

"The fruits of the tree are very tasteful; One who regularly consumes the juice of the Jambu tree, does not suffer from old age, disease and can even resist death..." – Vayu Puran, Chapter 46, Verse 28/29.

66. How to lose excess weight & become fit

noreply@blogger.com (sattvam) — Sun, 18 May 2014 15:51:00 +0530

Depending on our body constitution, age, health condition, geographic factors and environment, the same food can have different effects on the body. But in any case, the food we consume must be alive, which means – full of solar energy. For our existence, we need energy. Most of it is contained in cereals, legumes, grains, fruits, vegetables, seeds, nuts, herbs and raw honey.

Men from Tuareg tribe of Africa (they are a Berber people with a traditionally nomadic pastoralist lifestyle; the principal inhabitants of the Saharan interior of North Africa), despite the constant occupation and physical labor, these people nourish themselves with only a few dates a day. Chinese and Japanese peasants may well live with only a handful of rice a day, Egyptian - with a cup of cooked beans. Live concentration of sun brings so much energy that it is sufficient for adult humans in small amounts to maintain an active lifestyle.

Theory of calories that are considered by many as the standard, based on counting the number of calories derived from the combustion of various types of products in the calorimetric furnaces. But the human body is more complex than a calorimeter furnace, and its energy costs are subject to entirely different laws.

In order to get thousand calories in the calorimetric furnace you need to burn a piece of meat or a certain amount of grain. In the human body the same splitting of these products is carried out with the expenditure and release of different amounts of energy. Moreover, the energy obtained from the products and spent for their processing are different: meat takes more, cereal porridges takes much smaller proportion of energy derived from it. The processing of a hard-boiled egg, requires more energy than it gives.

A natural question arises: why do we not feel hungry for a longer time after eating a piece of meat? The answer is not so simple. Nature has created mammals herbivores and carnivores (predators). They are quite different from each other by the ratio of their intestinal tract length to body length. Predators have two times smaller intestine in comparison to people. People on this indicator are still much closer to the herbivores.

According to the World Health Organization, consumption of meat is the third factor that shortens the life of a person after nicotine and alcohol. The human body can not break down animal fat and cholesterol found in meat. Therefore, our body is struggling with it like with a poison. Since the gastrointestinal tract has a considerable length, this process continues for a long time. And while the gastrointestinal tract works, hunger does not arise.

In order our body could completely digest meat, we need a lot of microelements, which are present in more than thirty different herbs. But we do not consume sufficient amounts of various greens. People of the Caucasus, for example, consume significantly more types of greens, so eating meat for them is less harmful. Moreover, mountain lamb meat, which grew at an alpine meadow – is an excellent living product for them.

Absolutely another thing is the industrial meat production. Those cows, for years standing in the stall, deep in mud, who are fed with chemical additives, where not a single gram of living energy exist; stand in line at the slaughterhouse, everyday poisoned by the moribund fluids of their cellmates. So, it is quite another quality of meat.

The amount of calories in both cases is the same, but the impact on our body is completely different.

Regular fasting – is one of the most important rules how to keep yourself healthy and slim. For example, the only possible way to get rid of prostatitis is to undergo regular fasting. Periodic two weeks fasting burns out all cancerous formations in our body. While short regular fasting our body starts to devour the harmful cells, consuming all unnecessary inside itself. So, intermittent fasting does not gobble up your bones and muscles, - it gobbles up harmful cells, like cancer cells.

And the less toxic cells will remain, the less fat will remain in our body.

Overweight is always an evidence of slagging of the body. The ratio of toxic (slag) cells to normal must not exceed a certain rate. Therefore, by increasing the number of slag cells, our body as a self-regulatory system is required to maintain this ratio, increasing the number of normal cells. The easiest way to do it - is at the expense of fat. The easiest and most effective method of weight correction is in a simple truth: “Start eating less!”

Peoples from the North, for whom meat is the main food, are genetically adapted so that they can easily assimilate all the components of meat. But their bodies are so intoxicated by those energy-clots so that their intellectual capability is much suppressed.

No one will doubt that essential food for infants is mother's milk. Those children who were fed with mother’s milk in the first hours after birth were not predisposed to allergy, children grow perfectly healthy. Indeed, at the time of breastfeeding biofield of mother and child constitute a single biofield capsule, subtle informational and energetical fields share and makeup a kid.
When the kid is no longer an infant his body ceases the production of those enzymes that split the milk in the gastrointestinal tract. If later in your life you still continue to regularly consume milk, the body accumulates a significant amount of toxins, which in the form of mucus will envelop the internal organs and food, which you may consume together with milk. Our body is unable to break down and absorb one of the components of milk - casein. This does not mean that the milk should be completely excluded from the diet. From time to time it is very healthy to drink fresh milk, rich in solar energy - it's a great benefit for the body. But it is important to consume only raw milk, straight from the cow, not to boil it and use in small quantities with special spices which will help to assimilate it and not produce the mucus.

Very good example for understanding the difference between calorie food and energy is the official record of the passing through the Karakum desert in the summer of 1989 by two groups of people. Details are described in the book of the outstanding promoter of healthy lifestyles Yu.A.Andreev: " Three Pillars of Health", many tips of which are used in his book.
During their passage one group of travelers used the products with total 4000 calories per day. These included a variety of canned food, concentrates, liver, chocolate, juices etc. The daily water consumption was up to 10 liters.

Another group was experimental and moved across the sands under the direction of G. Shatalova. Caloric food intake was not more than 1000 kcal per day. Women were drinking 2 liters of hot green tea per day, men - 2.5 liters. Their breakfast consisted of food containing solar energy: raisins, almonds, hazelnuts, a bit of honey. Dinner consisted of a small amount of rice soup with herbs like dill, parsley, seaweed, sesame and cumin. This group passed the entire route for four days, maintaining excellent health. Blood pressure and heart rate did not exceed the norms of a healthy person.

From the first group only three people were able to pass the entire route. All those people faced high blood pressure, fast heart rate, depressed mood and overall weakness. They have lost a few kilos.
But the paradox is that in the experimental group no one has lost weight, and some even gained some. Live food not only stimulates the vital processes - it is a preventive measure against many diseases and also heals us. If you want to have healthy teeth and gums, for example, then eat more vegetables and fruit. Chewing raw vegetables trains tissues, causing blood flow to it, which always promotes circulation improvement.

There are also some rules of how is better to consume food and not to gain weight:

1. Eating should be a slow process. The feeling of satiety occurs in about 20 minutes after starting a meal and it doesn’t depend much on the amount eaten. So if you will eat slowly, chewing food thoroughly, you will need the quantity of 2-3 times less.

2. If you want to enhance the positive impact of food, then before you start to eat, think few minutes about the beauty and nourishment of the food you see on your plate, admire it mentally. Thus you add positive additional information that will contribute to your health.

3. For the same reason, do not eat in the irritable condition or engaged in active talk during your meal. You can harm yourself more than get the benefits from food. Because when you are nervous, there is a sudden increase of acidity in the digestive tract. Acid begins to eat away the mucous membrane of the stomach and intestines. Hence possible ulcers. At a constant annoyance all your attempts to cure the ulcer may fail. Therefore, if you are extremely annoyed, drink at least a glass of warm water. Thus you reduce the concentration of acid in the body.

4. Try to completely abandon the use of salt for several days and take a daily 15-minute contrast shower, replacing the cold and warm water every 15 seconds. This method is very healthy for all your body health.

5. The last and the most important rule of how to keep yourself fit and get rid of excess weight – you should significantly limit your daily ration of food

                                      Juice fast

In natural remedy for obesity, the chief concern should be the balanced selection of foods which supply the maximum necessary nutrients with the least number of calories. Exercise also forms an important part of the treatment. To begin with, patient should undertake a juice fast for seven to ten days. Juices of lemon, grape fruit, orange, pineapple, cabbage, celery, may be taken during this period. Long juice fast up to forty days can also be undertaken, but only under expert guidance and supervision. After the juice fast, the patient should spend a further four or five days on an all-fruit diet, taking three meals of fresh juicy fruits such as oranges, grapefruit, pineapple and papaya. Subsequently, he may steadily embark upon a low-calorie well balanced diet of three basic food groups, namely (i) seeds, nuts and grains, (ii) vegetables and (iii) fruits, with emphasis on raw fruits, vegetables, and fresh juices.
Fasting on honey-lime juice water is extremely beneficial in the cure of obesity without the loss of energy and appetite. In this mode of treatment, one spoon of fresh honey should be mixed with a juice of half a lime in a glass of lukewarm water and taken at on a regular basis.
Another effective therapy for obesity is a restricted lemon juice diet. On the first day the patient should be given nothing but ample of water. On the second day juice of three lemons mixed with equal amount of water should be given. One lemon should be subsequently increased each day until the juice of twelve lemons is consumed per day. Then the number of lemons should be decreased in the same order until three lemons are taken in a day. The patient may feel weak and hungry on the first two days, but afterwards the condition will be stabilized by itself.

Cabbage is considered to be an effective home remedy for obesity. Cabbage is referred to as “smart carb” as it is low in calories and fat and rich in fiber, which inhibits the conversion of sugar and other carbohydrates into fat. A must have on any weight loss diet.

Yoga therapy

Along with dietetic treatment, the patient should adopt all other natural methods of reducing weight. Exercise is an important part of weight reduction plan. It helps to use up calories stored in body fat and relieves tension, besides toning up the muscles of the body. Certain yoga asana are highly beneficial. Not only do they break up or redistribute fatty deposits and help slimming, but they also strengthen the flabby areas. Sarvangasana, halasana, bhujangasana, salabhasana, dhanurasana, chakrasana, naukasana, ardha matsyendrasana, paschimottanasana, vajrasana, yogamudra and trikonasana are recommended. Yogic kriyas like kunjal and jalneti and pranayamas such as kapalbhati and bhastrika are also helpful in normalizing body weight.

The patient should also adopt measures which bring on excessive perspiration such as sauna baths, steam bath and heavy massage. They help to reduce weight. Above all, obese persons should make every effort to avoid negative motions such as anxiety, fear, hostility and insecurity and develop a positive outlook on life.

Best Herbs and Spices for Weight Loss

Herbs and spices have amazing properties which help in losing weight. While exercise and diet cannot be replaced in terms of weight loss, there is apparent evidence that certain natural substances (i.e herbs and spices) may increase the rate of burning fat. Adding certain herbs and spices to daily diet not only improves health, but also adds taste and flavor to food. Lets evaluate 15 herbs and spices useful in weight loss.

Based on recent studies, Turmeric (Curcuma) may help in regulating body metabolism, which plays a vital role in weight management. Indeed, taking turmeric for weight loss does not only treat myriad diseases and disorders, it is also a very healthy spice to add to your daily diet.

There are several theories proposed behind the weight loss benefits of turmeric. Curcumin, the main active component of turmeric, plays a huge part in blocking the deposit of fat and controlling sugar. A number of researchers think that dietary curcumin could stem the spread of fatty tissue by suppressing the growth of new blood vessels called angiogenesis, which is required in building new fat tissue.

Another theory about the effectiveness of turmeric for weight loss is its ability to cause thermogenesis in the body. The term thermogenesis means the process of producing body heat in organisms. It happens when the central nervous system activates the fat burning mechanism to keep the body’s temperature. The spice components in turmeric bind to capsaicin receptors, thus even increasing the rate of thermogenesis. In addition, beyond the effect of thermogenesis in weight reduction, turmeric also supports the detoxification process of the liver. The liver is considered the mot vital fat-burning organ and this activity slows down if the liver becomes overworked.

Good news for people suffering from obesity: turmeric may prevent impending inflammation of vital organs. The inflammation that is accompanied by obesity is due to the presence of macrophages in the fat tissues. Macrophages produce cytokine molecules that cause inflammation of the organs. The medical science searching for methods to understand obesity have recommended that suppressing the activity and number of these cells, along with turmeric may possibly minimize some of the negative consequences of obesity.

Researches suggest using curcumin or turmeric as dietary supplement with a dose of 1 1/2 teaspoon per day. Take note that even though you are spicing up your food with turmeric, it is still more effective to balance it with diet and exercise.

Curcuma - one more Super Spice

Basil (Tulsi): Holy Basil is believed to have the property to lower the level of cortisol related to stress. As a response to stress, human body elevates the level of cortisol which is primarily responsible for increasing blood sugar through glycogenolysis and suppressing the immune system. Therefore, sustained high stereo condition may result in weight gain and poor health. Basil works as a nerve calming agent by keeping the cortisol levels low.

Coriander: Fresh coriander leaves are typically used in chutneys (sauces), curries and salads. Dried coriander seeds are used to flavor vegetables and curries. It has aromatic properties and it is a natural diuretic. It stimulates digestive process and help flush out impurities from the system. It helps to reduce water retention, cholesterol and regulates insulin level and thus helps in weight loss.

Cardamom: It helps in boosting metabolism and also in keeping our digestive system healthy. It is low in saturated fat.

Alfalfa (Lucerne): It is a great herb for weight loss. Alfalfa is a natural detox and it works by cleaning lever and digestive system for their optimal functioning. It boosts metabolism, aids in digestion, increase energy and also boosts the immune system.

Mustard: A research from Oxford Polytechnic Institute of England has revealed that body's metabolism rate can be improved by 25%, if one consumes one teaspoon of mustard. It has great weight loss properties.

Jalapeno: Jalapeno and other peppers contain capsaicin which works as a thermogenic agent. It helps in heating up the body and in the process consumes energy which comes for fat. It boosts the metabolism rate and at the same time it is also heart healthy as it does not increase the heart rate. It also helps in lowering cholesterol.

Cinnamon: Cinnamon helps in reducing the blood sugar and increasing insulin levels, and hence lower the chance of prediabetes. It also boosts metabolism and lowers LDL cholesterol which in turn controls obesity.

Ginseng: University of Maryland research has shown that Panax Ginseng has weight loss properties. Many forms of ginseng are effective in speeding up metabolism rate and hence help body burn out more calories.

Parsley: Parsley flush any excessive fluids from the body by acting as a mild diuretic. It is very effective for people having the water retention condition. Parsley is very nutritious, it has high levels of Vitamin A and C and minerals such as potassium, calcium, and phosphorus. It also has anti-oxidation properties and helps keeping cholesterol level low.

Cumin: It boosts our immune system. It helps in burning out calories by assisting the digestive process. Research has shown that cumin is also effective in the cases of Arthritis, Asthma and Kidney diseases.

Pepper: Pepper contains piperine that boosts metabolism. Pepper also assists absorption of certain nutrients in the body. It is advisable to use freshly grounded pepper in your food as the concentration of key component - piperine is high.

Dandelions: Raw dandelion can be consumed as salads. Nutritiously, it is among the top four vegetables and it helps in cleaning the body. It also makes you feel full for a longer period of time as it slow down the digestion.

http://www.secretlyhealthy.com/benefits-of-dandelion/

Ginger: Ginger boosts metabolism and raises body temperature. It helps in removing toxins and aids digestion. Ginger is also known to suppress appetite important for weight loss.

Cayenne Pepper: Research from Purdue University has shown that Cayenne pepper can improve metabolism. This is because of the presence of capsaicin which helps in burning fat and suppressing appetite.

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