Can GARLIC fight cancer?

Since ancient times, garlic has been used for its anti-bacterial and anti-inflammatory curative properties before the arrival of antibiotics.

 

Garlic is a vegetable belonging to the Allium class of bulb-shaped plants, including onions, chives, leeks and scallions. It is commonly used for flavoring in cooking and is unique because of its high sulfur content. Other components found include arginine, oligosaccharides, flavonoids and selenium - all of which are beneficial to health.

The characteristic odor and flavor of garlic comes from sulfur compounds formed from allicin, the major precursor of garlic’s bioactive compounds, which are formed when garlic bulbs are chopped, crushed or damaged. Present in it are 33 different type of sulphur compounds (including Ajoene, allicin), 17 types of amino acids (all essential acids), germanium, selenium, calcium, copper, magnesium, iron, potassium, zinc and vitamin A, B1, C.

Many conclusive studies have shown that garlic extracts are effective in resisting bacteria (staphylococcus, salmonella etc), fungus (candida ablicans, aspergilllus, niger), virus and other pathogens. This is very useful against prevention and treatment of cold and flu too. In fact, a 100mg of garlic extract (Allicin) has the same effect as 10 mg penicillin of anti-bacterial action.

Types of garlic preparations

Garlic fried in oil to add flavor to some main dishes loses much of its medicinal properties that can reduce blood pressure, stroke, heart failure, peripheral vascular disease and renal failure.

Garlic supplements come in different forms:

• Garlic essential oil is obtained by passing steam through garlic. Commercially available garlic oil capsules generally contain vegetable oil, but only have a small amount of garlic essential oil because of its strong odor.
• Garlic oil macerate products are made from encapsulated mixtures of whole garlic cloves ground into vegetable oil.
• Garlic powder is produced by slicing or crushing garlic cloves, then drying and grinding them into powder. This is used as a flavoring agent for condiments and food and is thought to retain the same ingredients as raw garlic.
• Garlic extract is made from whole or sliced garlic cloves that are soaked in an alcohol solution for varying amounts of time. Also available in powdered form.

Health benefits

+ For cardiovascular disease, garlic is effective in preventing thrombus (a blood clot formed inside an intact blood vessel) and helps to regulate irregular heartbeat. Its Ajoene content has been clinically tested and proven to be able to inhibit the formation of blood clots and regulate fibrinolytic activity, resulting in lowering of triglyceride and LDL cholesterol.

+ Garlic contains plenty of nutrients which as a detoxifying agent and helps to boost the immune system. The sulfur compounds in it can bind with plumbum, mercury, cadmium, arsenic and other heavy metals, to be expelled from the body.  As most of the processed foods is laced with harmful substances such as additives, coloring, preservative and flavoring, clearing them is crucial before any major damage occurs to the body.

+ Its vital components - Allicin, germanium, selenium, zinc, vitamin A, B1 and C can strengthen T cell and Macrophage, thus enhancing the bioactivity of natural killer cells to boost the immune system quickly.

+  Loaded with antioxidants essential to delay aging, improve rheumatoid arthritis, joint pain and other chronic diseases.

Can garlic prevent cancer?

Several population studies show an association between high intake of garlic and allium vegetables, and reduced risk of certain cancers, especially cancers of the stomach, colon, esophagus, pancreas, intestines and breast.

However, few clinical trials have been done on humans to examine the potential anticancer effects of garlic to-date. 

 

Allicin, selenium and germanium in garlic have been found to be effective anti-cancerous components. Basically, they block the formation of cancer-causing substances, halt the activation of cancer-causing substances, enhance DNA repair, reduce cell proliferation or induce cell death.

Even for patients who have undergone chemotherapy, garlic helps to inhibit the duplication and biosynthesis reaction of DNA in cancer cell. Since allicin works synergistically with chemo drugs, it may reduce the dosage required, thus minimising their side effects.

 

As all garlic preparations are not the same, it is difficult to determine the exact amount of garlic that may be needed to reduce cancer risk. Also, the active compounds present in garlic may lose their effectiveness with time, handling and processing.

In summary, the benefits are:

+  Anti-oxidation properties prevent active oxygen from damaging cells
+  Suppresses the cancer cell signal transmission function
+  Promotes apoptosis (death) of cancer cells
+  Enhances immunity to destroy cancer cells

Daily dosage

The World Health Organization’s (WHO) guidelines for general health promotion for adults is a daily dose of 2 to 5 g of fresh garlic (approximately one clove), 0.4 to 1.2 g of dried garlic powder, 2 to 5 mg of garlic oil, 300 to 1,000 mg of garlic extract, or other formulations that are equal to 2 to 5 mg of allicin.

Safety considerations

Although garlic has been used safely in cooking, excessive consumption can cause some side effects, other than strong breath and body odors.

+ Garlic occasionally causes allergies that can range from mild irritation to potentially life-threatening problems. Consuming fresh garlic bulbs, extracts or oil on an empty stomach may occasionally cause heartburn, nausea, vomiting and diarrhea.

+ In some animal and human studies, garlic can lower blood sugar levels and increase insulin. Diabetic patients have to be careful with its usage.

 + Garlic has been shown to interfere with several prescription drugs, especially the HIV medication saquinavir (brand names Invirase® and Fortovase®). In some instances, it can lower the serum levels of saquinavir by almost half.

+ Garlic also acts as a natural blood thinner to be avoided by pregnant women, patients undergoing surgery, and those taking blood thinners, such as warfarin.

+ Garlic bulbs are sometimes contaminated with the bacterium Clostridium botulinum which can grow and produce botulinum toxin in garlic-in-oil products that are not refrigerated and do not contain antibacterial agents.

+ Chemical burns, contact dermatitis, and bronchial asthma can occur when garlic is applied to the skin.

+ Garlic should be avoided by people who are prone to stomach conditions like ulcers, as it can worsen the condition or cause new ones.

 

+  As garlic wipes off our intestinal bacteria like antibiotics, replenishing friendly bacteria is much encouraged.

VIVA corner

VIVA Biogarlic is highly concentrated under low temperature to retain the bioactivity of Allicin and Ajoene. It contains capsicum, rutin, phytochemicals and other bioflavonoids, which are added to enhance absorption. The strong combination is beneficial for maintaining the cardiovascular system health and immune system health.

VIVA LIPOGUARD is the first product around that combines the goodness of fish oil and garlic with other proprietary ingredients such as antioxidants, phytochemicals and lecithin. The high concentration of EPA (30%) and DHA (20%) enables its efficacy to better many other fish oil products available in the market. The Garlic juice contained therein is in a concentrated form using high technology processing techniques under a low temperature to maintain the potency of Allicin in the garlic can help to lower triglycerides and cholesterol. An FDA report reviewing clinical studies on the effects of fish oil on LDL cholesterol also showed that VIVA LIPOGUARD was the only study out of 24 comparisons that can work effectively.

Old trick: For fungi infection within the ears, try putting slice of garlic into the eardrum to rid the bacteria.

To cure one fast, just place two drops of warm garlic oil into your aching ear twice daily for five days. This simple treatment can clear up ear infections faster than prescription meds, say experts at the University of New Mexico School of Medicine. To whip up your own garlic oil gently simmer three cloves of crushed garlic in a half a cup of extra virgin olive oil for two minutes, strain, then refrigerate for up to two weeks, suggests Teresa Graedon, Ph.D., co-author of the book, Best Choices From The People's Pharmacy. For an optimal experience, warm this mix slightly before using so the liquid will feel soothing in your ear canal.

Taking only FRESH veggies?

  

Eating fresh vegetables is not what most of us can do each day.  In those days, our mothers already know that fresh supplies are the best in nutritional values.  These days more worrying is the quantity of pesticides introduced into such produce. Go organic is what those affordable and health-conscious individuals would do.

As for the majority of us, the budget is an issue.  So are those canned and frozen vegetables on the shelves of the retail outlets good enough?  Most would agree that it is better to eat anything we can grab hold of than nothing.

Frozen vegetables

Contrary to what most of us think, frozen vegetables can be more nutritious than some of the fresh produce as they are usually picked at their peak ripeness to be frozen.  On the other hand, fresh vegetables are harvested before maturing, to allow for ample shipping time.  Hence, there is less time to develop or accumulate all their nutrients.  Along the way, delicate nutrients like vitamin B and C can also evaporate.  The loss of nutritional value can be as high as 80% due to distribution and storage deficiencies.

While the first step of freezing vegetables—blanching them in hot water or steam to kill bacteria and arrest the action of food-degrading enzymes can cause some water-soluble nutrients like vitamin B and C to break down or leach out, the subsequent flash-freeze locks the vegetables in a relatively nutrient-rich state.

An advantage of taking frozen vegetables is that they may have the outer cellulose layer already broken as a result of the freezing, making it easier for your body to digest the vegetables.

Canned vegetables

Canning is a method to preserve food for long-term storage by sealing it in an airtight container with minimal chemical preservatives added. Instead, a variety of methods are used to prevent the food from spoiling, such as heating, freezing or drying.

Generally, low-acid foods like vegetables, seafood and meats require sterilization to kill harmful bacteria by raising high temperatures to create steam while under pressure using a pressure canner. High-acid foods, like fruits or pickled vegetables, can be safely canned in a boiling water bath since the acidity of the foods gives additional protection against bacteria.

Canned foods are undoubtedly less nutritious than fresh vegetables, because they are cooked for a very long time, and then packaged with a great deal of salt, raising the salt content by as much as 5-10 times the fresh ones.

Their popularity is cost and durability.  Mass production helps to lower cost for consumers.  Canned foods can also be stored safely for several years.  High-acid foods like tomatoes and fruits can be stored for up to 18 months while low-acid meats and vegetables can be stored anywhere from two to five years.  Always store them in a cool, clean and dry place, and never above the stove, under the sink or in a damp garage or basement.

While extremely rare, canned foods may contain a dangerous toxins produced by the heat-resistant Clostridium botulinum bacteria.  A small dose of botulinum toxin is enough to cause the deadly paralytic illness known as botulism.  Applying high temperatures should be enough to kill this fatal bacteria. However, contamination is still possible if the integrity of the can is compromised in some way.

To be safe, never eat from cans that show the following:

• Leaking
• Bulging
• Denting
• Cracking
• Discoloration
• Foul odors

More comments

+  Select a variety of foods from a variety of sources to give you a better mix of nutrients and reduce your likelihood of exposure to a single pesticide.

+  When vegetables are in-season, buy them fresh and ripe. “Off-season,” frozen vegetables will give you a high concentration of nutrients.

+  Eat the vegetables soon after purchase as over many months, nutrients in frozen vegetables do inevitably degrade.

+  Steam rather than boil your produce to minimize the loss of water-soluble vitamins.  The less the vegetables are boiled,  the more vital ingredients are retained.  Making a vegetable soup is fine.  Any leftover liquid of boiled vegetables can be utilised to make stocks and gravies.

+  As to whether organic produce is more nutritious or safer, the findings are as follows:

-  “A recent study examined the past 50 years’ worth of scientific articles about the nutrient content of organic and conventional foods. The researchers concluded that organically and conventionally produced foodstuffs are comparable in their nutrient content.”

-   “According to the USDA, organic produce carries significantly fewer pesticide residues than does conventional produce. However, residues on most products — both organic and nonorganic — don’t exceed government safety thresholds”.  (Note the variation of standards worldwide to assess the risk involved)

-  One common concern with organic food is cost.  Organic foods typically cost more than do their conventional counterparts due to more expensive farming practices.  Also, organic fruits and vegetables are not treated with waxes or preservatives and thus may spoil faster.

Source:   http://www.askmen.com/sports/foodcourt/37_eating_well.html
http://www.mayoclinic.com/health/organic-food/NU00255/NSECTIONGROUP=2

Cook your tomatoes

Lycopene is a carotenoid (same family as beta-carotene) and phytochemical that gives a reddish hue to food such as tomatoes, red peppers, watermelons and papayas. Our body cannot produce this substance, only plants and microorganisms can synthesize it.

Basically, it is a powerful antioxidant that helps to protect our cells from radical damage, causing major illnesses like atherosclerosis, coronary artery disease, cancer and macula degeneration.

Health Benefits

+ A study conducted found that men with high levels of lycopene in their fatty tissues had a 55% reduced risk of heart disease. Cardiac patients experience reduction in the incidence of strokes with high intake. It has the ability to prevent the oxidation of LDL cholesterol, inhibit platelet aggregation and reduce inflammation.

+ In a 1995 Harvard University study conducted with 47,894 men, it was found that those who ate tomato products more than twice per week had a 21-34% reduced risk of prostate cancer. The risk is further reduced to 45% for those who ate 10 servings or more per week.

+ Women with high levels of lycopene have a 5 times lower rate of cervical cancer than those with the lowest levels.

+ Lycopene has been shown to have a protective effect against stomach, colon, lung and skin cancers. Taking in the morning it aids digestion and improves metabolism. However, taking during dinner can cause stomach swelling. 

+ In cosmetic products, Vitamin C is highly recommended for assisting in the repair and protection of the human skin. New study has found that daily intake of lycopene can result in a 30% increase of the ability of their skin to withstand UV radiation damage from sun exposure. As it degrades easily, it is important to keep the container properly sealed between uses.

Source

Lycopene is usually derived from tomatoes and tomato products. As lycopene is enclosed in the tissue and only that portion present is absorbed more can be extracted when pressed into juice, sauce, paste or ketchup. This process breaks down the cell walls of the tomato and releases abundance of lycopene. For example, one ripe tomato contains 4 mg of lycopene whilst a cup of tomato soup has 25 mg equivalent. A disadvantage is that the structure of lycopene is altered by the temperature changes involved in processing.

Oven-roasted potatoes topped with ketchup is great but not the unhealthy french fries. For quenching thirst, reach out for tomato juice for a worthy choice.

Eating tomato products with oil enables the lycopene to be more readily absorbed by the body given its fat-soluble (as are vitamins, A, D, E and beta-carotene) nature. Thus, topping a tomato salad with a little olive oil is a great way to increase its bioavailability.

Though food sources are deemed to be safe, lycopene can also be obtained in supplemental form either as tablets or capsules. Other nutrients may be added to the formula for better antioxidant benefits.

Caution

+ So far, maximum dose limit is not established and there are no reported incidence of toxicity from taking too much lycopene. As a safety guideline, daily intake of around 15 mg in total should be tolerable. Over the limit can cause upset and stomach side effects such as heartburn, nausea, vomiting, abdominal bloating, cramping or pain in conjunction with bowel movement changes. The side effects from an allergic reaction in any quantity can be hives, itching, bad rashes and chest pains.

+ There may be indirect problems caused by excessive consumption of tomatoes or commercially-prepared tomato products. Tomatoes have been strongly linked to certain forms of arthritis, especially rheumatoid and osteoarthritis. For gout patients, their low pH can pose a potential trigger food because as the existing crystals dissolve, a gout attack is triggered. As for processed tomato products, the high sodium content usually poses a problem for high blood pressure.

+ A diet overloads in lycopene may be counterproductive for the health. The immune system can be compromised, disengaging your body to fight infections and be able to repair itself. Illnesses and diseases that include any fevers or inflammation may not be able to fix with too much lycopene consumed daily, in very high doses over extended period.

+ Eating rich, red fruit and vegetables that contain high doses of lycopene can also turn your skin a pasty orange color over time. To cure such side effects, simply reduce or stop your intake of lycopene for time being.

+ Antioxidant supplements like lycopene may interfere with radiation and chemotherapy treatments. Even though studies have not been done in humans, antioxidants are known to clean up free radicals, which could interfere with one of the methods by which chemotherapy and radiation destroy cancer cells.

Our comments

By simply changing to a healthier diet, you are on the road to improving your overall health condition. Forgo your fast food for some fresh watermelon, delicious guava, crunchy carrot sticks and some tomato paste on your favorite biscuit/cracker for snacks. Eating a meal with tomato-based food is enough to gain all the benefits mentioned above.

BONUS!!!

*  Acne?

Tomatoes have a lot of vitamins A and C, antioxidants and acidic content, effectively in treating a host of minor skin ailments, especially oily skin problem. Mash one small tomato into a pulp, then spread the pulp on your face and let it sit for one hour. Wash it off with tepid water and pat dry. Repeat once a day for a week to see result.

*  Cramp legs?

Cramp legs can be due to potassium deficiencies, which occurs when this mineral is flushed out by diuretics, caffeinated beverages or heavy perspiration during exercise. By sipping 10 ounces of potassium-rich tomato juice daily, you are on the road to speedy recovery and lower risk of painful cramp flare-ups in as little as 10 days, say UCLA researchers.

Source: http://www.fitday.com/fitness-articles/nutrition/healthy-eating/what-is-lycopene.html

VIVA corner

VIVA Prosmett contains natural bioactive botanical and herbal compounds like saw palmetto extract, pumpkin seeds extract, pygeum bark extract, tomato extracts, wheat germ powder that are widely recognised to exert protective effects within the prostrate gland and urinary system. Having a formulation of multiple botanical and herbal concentrated extract is essential to produce synergistic effects that deliver more effective result for an overall well-being.

The COOL cucumber

  

In the ancient times, cucumbers had been used by European trappers and traders as quick meals to thwart off starvation.  These days we are more familiar with cucumbers as salads. Let us examine how this humble food can be highly beneficial for a wide variety of household and health related issues as well.

CUCUMBER SLICE

Feeling tired in the afternoon, put down the caffeinated soda and pick up a cucumber. Cucumbers are a good source of most B Vitamins and carbohydrates that can provide that quick pick-me-up to last you for hours.  It also supplies your daily need of Vitamin C, calcium, iron, magnesium, phosphorus, potassium and zinc.

Health benefits

+  Eating cucumbers may decrease the appearance of blemishes such as pimples and blackheads, making it an effective and an often-referred remedy for acne.  Try rubbing a slice or two of cucumbers along your problem area for a few minutes, the phytochemicals are delivered to the skin to cause the collagen to tighten, firming up the outer layer and reducing the visibility of cellulite. Works great on wrinkles too.

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

Other uses

+  Are grubs and slugs ruining your planting beds? Place a few slices in a small pie tin and your garden will be free of pests all season long. The chemicals in the cucumber react with the aluminum to give off a scent undetectable to humans but drive garden pests crazy and make them flee the area. Even ants hate cucumbers. Keep the skin of cucumbers near the place or ant hole.

+  Tired of your bathroom mirror fogging up after a shower?  Try rubbing a cucumber slice along the mirror to provide a soothing, spa-like fragrance with fog eliminated.

+   Have an important meeting or job interview and you realize that you do not have enough time to polish your shoes? Rub a freshly cut cucumber over the shoe to see a quick and durable shine that not only looks great but also repels water.

+  Need to fix a squeaky hinge? Take a cucumber slice and rub it along the problematic hinge, and the job is done.

+  Stressed out and cannot find time for massage, facial or visit to the spa?  Cut up an entire cucumber and place it in a boiling pot of water, to release the chemicals and nutrients in it. The outgoing steam creates a soothing, relaxing aroma that has been shown to reduce stress in new mothers and college students during final exams.

+  Looking for a ‘green’ way to clean your faucets, sinks or stainless steel? Take a slice of cucumber and rub it on the surface you want to clean, to remove years of tarnish and bring back the shine, without leaving streaks and harm to your fingers or fingernails during the cleaning process.

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

CUCUMBER JUICE

However, it is essential to understand the full potential of the cucumber by examining the benefits of drinking cucumber juice to combat everything from high blood pressure and constipation to cancer.

+  Along with healthier skin, cucumbers contain 90% water making it ideal for a variety of common issues. For those wishing to decrease their blood pressure, drinking this fruit in the form of juice, may provide a noticeable amount of relief as the blood pressure slowly declines. The high water content enables one to stay hydrated and helps to flush out toxins.

+  Anyone dealing with the pains of constipation benefits from this fruit due to its high levels of alkalinity and increased amounts of water. The insoluble fiber on its skin allow food to move through the digestive tract quickly. Its enzyme also helps to beak down protein. Take 2 cucumbers per day for adequate bulk to aid bowel action.

+  In terms of dieting and diabetes, cucumbers are ideal for an afternoon snack to rebuke hunger for those wishing to lose weight. A bowl of cucumbers contains only 16 calories but slows the digestion process with insoluble fiber.

+  Taken in doses of 4-6 ounces every 2 hours, can treat stomach disorders like heartburn, hyperacidity, gastric and duodenal ulcers.

+  Diabetic patients have no worries about taking this food as its glycemic index is zero meaning it does not contribute to rise in the glucose level.  The fiber content helps to lower sugar level in the blood.

+  Cucumber seeds are rich in potassium. Emulsion of the shelled seeds has been found highly beneficial in the treatment of burning sensation in urinary calculi or stone in persons who are predisposed to such disorders. Emulsion of the shelled seeds, mixed with curd, is useful in dissolving the gravel in urinary tract and in reducing hyperacidity of the urine.

+  The high content of sulfur and silicone in cucumber juice may aid those wishing to increase the growth of hair and healthier nails. Also contain silica, which is ideal for healthier ligaments, tendons and muscles, making it perfect for people seeking relief of rheumatoid problems such as arthritis.

+  The alkaline-forming minerals in the cucumber represent 64% and the acid-forming minerals 36%. This mineral arrangement invests the cucumber with definite remedial and curative properties. It makes it useful in maintaining the alkalinity of the blood and considered one of the best natural diuretics, secreting and promoting the flow of urine. Its high alkalinity makes it difficult for cancer cells to survive.  Hence, it may prove beneficial in avoiding cancer of all types.


+  A glassful of fresh juice mixed with tender coconut water, given one or two ounces every hour, is a medicine for excessive thirst during cholera. It acts excellently by restoring the electrolyte liquid balance in dehydration.

How to prepare cucumber juice,

Simply running a freshly washed cucumber through a juicer.  You may like to combine with other juices such as carrot juice. Try adding sugar and honey to enhance the taste.  Ginger can be mixed for a spark of flavor.

Regardless of which cucumber juice mix you use, drinking and eating these healthy cucumbers can help you maintain a healthy lifestyle, proving to be highly beneficial for all.

Source:  http://flavoursofindia.tripod.com/cucumber.html
http://www.healthandnutritiontips.net/cucumber_juice/cucumber_juice.html

More comments

+  It should always be taken raw, in juice or whole form as in cooking potassium and phosphorus are lost.

+  Do not mixed fruit and vegetable to make juice.  Combining cucumber juice with the juice of carrots, beets and celery, has a very beneficial effect in the conditions associated with accumulation of uric acid such as arthritis, gout and rheumatism.

+  In South East Asia, cucumbers are commonly added to local mouth-watery dishes known as rojak or satay ( to remove carcinogens).  They are easily available in most food centres.  Do not miss them when you are visiting South East Asia.

Superfood – PURPLE sweet potato

Amazing. A “super-food” that is cheap and taste great. The latest in a long line of potentials to feed the world’s growing population……

 

The purple sweet potato's coloring is responsible for the chemical anthocyanin.  This substance produces red, blue or purple colors in different types of fruits and vegetables, like blueberries, red grapes and red cabbage.  However, the specially grown purple sweet potato has a higher concentration of the chemical than any other species of potato. Scientists have identified two stands of anthocyanin that can inhibit the growth of cancerous cells, especially useful for treating colon cancer.


Contents

 

Sweet potato far exceeds the nutrition and health values of rice. The nutritional values of a 3 oz. baked sweet potato are: calories 90, fat 0 g, saturated fat 0 g, cholesterol 0 mg, carbohydrate 21 g, protein 2 g, dietary fiber 3 g, sodium 36 mg.


Benefits

Some benefits are as follows:

1. Sweet potato is more filling and suppresses hunger pangs longer. This is ideal for those on weight management program to consider replacing fatty foods in their diets for this complex carbohydrate food.

2. Unlike rice, it is easy to grow like in backyards with or without fertilizers.

3. Unlike rice which needs to be eaten with a dish, sweet potato tastes good and can be eaten by itself. Thus, substituting rice with sweet potato saves money for other needs.

4. Rice cannot match the nutritional values of potato. As rice converts to sugar in the body, most Asian societies are plagued with diabetics. The poor have to make good with rice and less on the dish which are more expensive. That makes them vulnerable to diabetes, an ailment known in developed countries as a rich man’s disease.

On the other hand, sweet potato is not that sweet after all. Diabetics can eat without fearing of rising sugar level, given its low glycemic index. (This index measures the rate the body converts carbohydrates into sugar. The lower the index in a food, the slower it is being digested and thus allows a slower release of blood sugar.)

5. It can help patients who are suffering from hypertension, high cholesterol or blood sugar problem to improve their health conditions given the zero fat, saturated fat and cholesterol content. High fiber aids to reduce blood cholesterol and relieve constipation.

Our comments

+ This once upon a time known as ‘poor man’s’ food has joined the league of ‘super-food’. Our primitive ancestors survived well on its health-promoting benefits. Even during the World War I and II, Asians had little to eat and had to be contented with eating sweet potatoes to fill their stomach.

+ Whilst eating, keep the skin on as it contains more fibre than oatmeal. If you do not feel safe eating inorganic sweet potatoes and want to remove the skin, a fast way is to soak in cold water immediately after boiling. This process can also rid some of the starch content.

+ If you picked on the orange color sweet potato, the nutritional value is not much lesser. It has almost twice the recommended daily allowance of vitamin A and four times the recommended allowance for beta carotene, both being potent antioxidant.

So much recent research have discovered its immense abilities in anti-inflammation, improves blood circulation, prevents free radicals from damaging connective tissues and cancer prevention. Include in your diet as much as possible.

Eat it ! PARSLEY

  

Wonderfully nutritious parsley is a popular culinary as well as medicinal herb, which is recognized as one of the functional foods for its unique nutritional and antiseptic properties. The entire plant, comprising leaves, stems and roots is rich in antioxidants, vitamins, phytochemicals, minerals and dietary fibre. It also contains many health benefiting essential volatile oils which include myristicin, limonene, alpha-thujene and eugenol. (eugenol is used in dentistry as a local anaesthetic and antiseptic agent for teeth and gum diseases)

Micronutrients -

• The leaves contain many B vitamins which act as co-enzymes essential during carbohydrates, fat and protein metabolism.

• The root contains calcium, B-complex vitamins and iron, which nourish the glands that help regulate the uptake of calcium.
• Like most herbal plants, it is very rich in phytochemicals and antioxidant vitamins such as vitamin-A, beta-carotene, vitamin-C, vitamin-E, folates, zea-xanthin, lutein and cryptoxanthins. Not to miss is high vitamin K – for preventing inflammatory disorders and promoting bone health (eg. osteoarthritis) and treating Alzheimer’s by limiting neuronal damage in the brain and protecting the myelin sheath around the nerves.

Based on 100 mg with only 36 calories/100g, a comparison of the nutritional values to RDA:-

38% of folates, 220% of vitamin C, 281% of vitamin A, 1366% of vitamin K, 14% of calcium, 77.5% of iron and 5561 mcg of zeaxanthin, 5054 mcg of beta-carotene.

Bulk minerals include potassium, magnesium, iron, manganese, calcium and potassium.

Medicinal benefits

+  Potassium in an important component of cell and body fluids that helps control heart rate and blood pressure by countering the effects of sodium.  For this reason, parsley has been traditionally used for congestion and inflammation of the kidneys and bladder, kidney stones and urine retention problems. This seems to be the cheapest, simplest and natural way of cleaning up the kidneys.

+  It works on the gall bladder and can remove gallstones if used properly by taking a pint of the tea daily.

+  Its antiseptic and carminative properties are excellent for the detoxifying organs – liver and spleen.

+  It has therapeutic effect on the optic nerves with large amounts of Vitamin A, beta-carotene, zea-xanthin and lutein.

+  Studies show that myristicin, an organic compound found in the essential oil of parsley, not only inhibits tumour formation (especially in the lungs, colon and prostate), but also activates the enzyme glutathione-S-transferase to attach to and fight against, oxidized molecules or carcinogens.

+  Homocysteine, a self-produced amino acid threatens the body’s blood vessels when its levels become too high.  The folate (or vitamin B9) found in parsley helps convert homocysteine into harmless molecules.  Hence, a regular garnish of parsley can help ward off cardiovascular diseases, such as heart attack, stroke and atherosclerosis.

+  Many people use parsley root tea to make stiff and unmanageable fingers work again. Pour a quart of boiling water over a cup of firmly packed fresh parsley and steep for 15 minutes.  Strain and then refrigerate. Parsley root and seeds contain ingredients that help produce a pain relieving benefit to relax stiff joints.

 

Safety profile

• Parsley should not be consumed as a drug or supplement by pregnant women. Parsley as an oil, root, leaf or seed could lead to uterine stimulation and pre-term labour.
• This herbal plant is very high in oxalic acid, 1.70 mg per 100 g. Prolonged consumption of foods high in oxalic acid results in gouty arthritis, kidney stones and mineral-nutrient deficiencies.
• Raw parsley juice is a most potent juice and should never be taken alone in quantities of more than one or two ounces at a time unless it is mixed into a sufficient quantity of carrot or other juices.

Just garnish a handful of fresh parsley to almost any dish you are cooking as it goes well with any savoury foods.  Plus, it naturally freshens your breadth.