(Hebrew) One who is adorned; voluptuous
Addine, Addyn, Addyne
Addine, Addyn, Addyne
Nutritional Profile Energy value (calories per serving): Low Protein: High Fat: Low Saturated fat: Low Cholesterol: None Carbohydrates: Moderate Fiber: Moderate Sodium: Low Major vitamin contribution: Vitamin A, folate, vitamin C Major mineral contribution: Potassium, iron
About the Nutrients in This Food Asparagus has some dietary fiber, vitamin A, and vitamin C. It is an excel- lent source of the B vitamin folate. A serving of four cooked asparagus spears (½ inch wide at the base) has 1.2 g dietary fiber, 604 IU vitamin A (26 percent of the R DA for a woman, 20 percent of the R DA for a man), 4.5 mg vitamin C (6 percent of the R DA for a woman, 5 percent of the R DA for a man), and 89 mcg folate (22 percent of the R DA).
The Most Nutritious Way to Serve This Food Fresh, boiled and drained. Canned asparagus may have less than half the nutrients found in freshly cooked spears.
Diets That May Restrict or Exclude This Food Low-sodium diet (canned asparagus)
Buying This Food Look for: Bright green stalks. The tips should be purplish and tightly closed; the stalks should be firm. Asparagus is in season from March through August. Avoid: Wilted stalks and asparagus whose buds have opened.
Storing This Food Store fresh asparagus in the refrigerator. To keep it as crisp as possible, wrap it in a damp paper towel and then put the whole package into a plastic bag. Keeping asparagus cool helps it hold onto its vitamins. At 32°F, asparagus will retain all its folic acid for at least two weeks and nearly 80 percent of its vitamin C for up to five days; at room temperature, it would lose up to 75 percent of its folic acid in three days and 50 percent of the vitamin C in 24 hours.
Preparing This Food The white part of the fresh green asparagus stalk is woody and tasteless, so you can bend the stalk and snap it right at the line where the green begins to turn white. If the skin is very thick, peel it, but save the parings for soup stock.
What Happens When You Cook This Food Chlorophyll, the pigment that makes green vegetables green, is sensitive to acids. When you heat asparagus, its chlorophyll will react chemically with acids in the asparagus or in the cooking water to form pheophytin, which is brown. As a result, cooked asparagus is olive-drab. You can prevent this chemical reaction by cooking the asparagus so quickly that there is no time for the chlorophyll to react with acids, or by cooking it in lots of water (which will dilute the acids), or by leaving the lid off the pot so that the volatile acids can float off into the air. Cooking also changes the texture of asparagus: water escapes from its cells and they collapse. Adding salt to the cooking liquid slows the loss of moisture.
How Other Kinds of Processing Affect This Food Canning. The intense heat of can ning makes asparagus soft, robs it of its bright green color, and reduces the vitamin A, B, and C content by at least half. ( White asparagus, which is bleached to remove the green color, contains about 5 percent of the vitamin A in fresh asparagus.) With its liquid, can ned asparagus, green or white, contains about 90 times the sodium in fresh asparagus ( 348 mg in 3.5 oz. can ned against 4 mg in 3.5 oz. fresh boiled asparagus).
Medical Uses and/or Benefits Lower risk of some birth defects. As many as two of every 1,000 babies born in the United States each year may have cleft palate or a neural tube (spinal cord) defect due to their moth- ers’ not having gotten adequate amounts of folate during pregnancy. The R DA for folate is 400 mcg for healthy adult men and women, 600 mcg for pregnant women, and 500 mcg for women who are nursing. Taking folate supplements before becoming pregnant and through the first two months of pregnancy reduces the risk of cleft palate; taking folate through the entire pregnancy reduces the risk of neural tube defects. Lower risk of heart attack. In the spring of 1998, an analysis of data from the records for more than 80,000 women enrolled in the long-running Nurses’ Health Study at Harvard School of Public Health/Brigham and Woman’s Hospital, in Boston, demonstrated that a diet providing more than 400 mcg folate and 3 mg vitamin B6 daily, from either food or supplements, more than twice the current R DA for each, may reduce a woman’s risk of heart attack by almost 50 percent. Although men were not included in the analysis, the results are assumed to apply to them as well. However, data from a meta-analysis published in the Journal of the American Medical Association in December 2006 called this theory into question. Researchers at Tulane Univer- sity examined the results of 12 controlled studies in which 16,958 patients with preexisting cardiovascular disease were given either folic acid supplements or placebos (“look-alike” pills with no folic acid) for at least six months. The scientists, who found no reduction in the risk of further heart disease or overall death rates among those taking folic acid, concluded that further studies will be required to verify whether taking folic acid supplements reduces the risk of cardiovascular disease.
Adverse Effects Associated with This Food Odorous urine. After eating asparagus, we all excrete the sulfur compound methyl mercap- tan, a smelly waste product, in our urine.
Food/Drug Interactions Anticoagulants. Asparagus is high in vitamin K, a vitamin manufactured naturally by bac- teria in our intestines, an adequate supply of which enables blood to clot normally. Eating foods that contain this vitamin may interfere with the effectiveness of anticoagulants such as heparin and warfarin (Coumadin, Dicumarol, Panwarfin) whose job is to thin blood and dissolve clots.... asparagus
Nutritional Profile Energy value (calories per serving): Low Protein: High Fat: Low Saturated fat: Low Cholesterol: None Carbohydrates: Moderate Fiber: Very high Sodium: Low Major vitamin contribution: Vitamin A, folate, vitamin C Major mineral contribution: Calcium
About the Nutrients in This Food Broccoli is very high-fiber food, an excellent source of vitamin A, the B vitamin folate, and vitamin C. It also has some vitamin E and vitamin K, the blood-clotting vitamin manufactured primarily by bacteria living in our intestinal tract. One cooked, fresh broccoli spear has five grams of dietary fiber, 2,500 IU vitamin A (108 percent of the R DA for a woman, 85 percent of the R DA for a man), 90 mcg folate (23 percent of the R DA), and 130 mg vitamin C (178 percent of the R DA for a woman, 149 percent of the R DA for a man).
The Most Nutritious Way to Serve This Food Raw. Studies at the USDA Agricultural Research Center in Beltsville, Maryland, show that raw broccoli has up to 40 percent more vitamin C than broccoli that has been cooked or frozen.
Diets That May Restrict or Exclude This Food Antiflatulence diet Low-fiber diet
Buying This Food Look for: Broccoli with tightly closed buds. The stalk, leaves, and florets should be fresh, firm, and brightly colored. Broccoli is usually green; some varieties are tinged with purple. Avoid: Broccoli with woody stalk or florets that are open or turning yellow. When the green chlorophyll pigments fade enough to let the yellow carotenoids underneath show through, the buds are about to bloom and the broccoli is past its prime.
Storing This Food Pack broccoli in a plastic bag and store it in the refrigerator or in the vegetable crisper to protect its vitamin C. At 32°F, fresh broccoli can hold onto its vitamin C for as long as two weeks. Keep broccoli out of the light; like heat, light destroys vitamin C.
Preparing This Food First, rinse the broccoli under cool running water to wash off any dirt and debris clinging to the florets. Then put the broccoli, florets down, into a pan of salt water (1 tsp. salt to 1 qt. water) and soak for 15 to 30 minutes to drive out insects hiding in the florets. Then cut off the leaves and trim away woody section of stalks. For fast cooking, divide the broccoli up into small florets and cut the stalk into thin slices.
What Happens When You Cook This Food The broccoli stem contains a lot of cellulose and will stay firm for a long time even through the most vigorous cooking, but the cell walls of the florets are not so strongly fortified and will soften, eventually turning to mush if you cook the broccoli long enough. Like other cruciferous vegetables, broccoli contains mustard oils (isothiocyanates), natural chemicals that break down into a variety of smelly sulfur compounds (including hydrogen sulfide and ammonia) when the broccoli is heated. The reaction is more intense in aluminum pots. The longer you cook broccoli, the more smelly compounds there will be, although broccoli will never be as odorous as cabbage or cauliflower. Keeping a lid on the pot will stop the smelly molecules from floating off into the air but will also accelerate the chemical reaction that turns green broccoli olive-drab. Chlorophyll, the pigment that makes green vegetables green, is sensitive to acids. When you heat broccoli, the chlorophyll in its florets and stalk reacts chemically with acids in the broccoli or in the cooking water to form pheophytin, which is brown. The pheophytin turns cooked broccoli olive-drab or (since broccoli contains some yellow carotenes) bronze. To keep broccoli green, you must reduce the interaction between the chlorophyll and the acids. One way to do this is to cook the broccoli in a large quantity of water, so the acids will be diluted, but this increases the loss of vitamin C.* Another alternative is to leave the lid off the pot so that the hydrogen atoms can float off into the air, but this allows the smelly sulfur compounds to escape, too. The best way is probably to steam the broccoli quickly with very little water, so it holds onto its vitamin C and cooks before there is time for reac- tion between chlorophyll and hydrogen atoms to occur.
How Other Kinds of Processing Affect This Food Freezing. Frozen broccoli usually contains less vitamin C than fresh broccoli. The vitamin is lost when the broccoli is blanched to inactivate catalase and peroxidase, enzymes that would otherwise continue to ripen the broccoli in the freezer. On the other hand, according to researchers at Cornell University, blanching broccoli in a microwave oven—two cups of broccoli in three tablespoons of water for three minutes at 600 –700 watts—nearly doubles the amount of vitamin C retained. In experiments at Cornell, frozen broccoli blanched in a microwave kept 90 percent of its vitamin C, compared to 56 percent for broccoli blanched in a pot of boiling water on top of a stove.
Medical Uses and/or Benefits Protection against some cancers. Naturally occurring chemicals (indoles, isothiocyanates, glucosinolates, dithiolethiones, and phenols) in Brussels sprouts, broccoli, cabbage, cauli- flower, and other cruciferous vegetables appear to reduce the risk of some forms of cancer, perhaps by preventing the formation of carcinogens in your body or by blocking cancer- causing substances from reaching or reacting with sensitive body tissues or by inhibiting the transformation of healthy cells to malignant ones. All cruciferous vegetables contain sulforaphane, a member of a family of chemicals known as isothiocyanates. In experiments with laboratory rats, sulforaphane appears to increase the body’s production of phase-2 enzymes, naturally occurring substances that inacti- vate and help eliminate carcinogens. At the Johns Hopkins University in Baltimore, Maryland, 69 percent of the rats injected with a chemical known to cause mammary cancer developed tumors vs. only 26 percent of the rats given the carcinogenic chemical plus sulforaphane. To get a protective amount of sulforaphane from broccoli you would have to eat about two pounds a week. But in 1997, Johns Hopkins researchers discovered that broccoli seeds and three-day-old broccoli sprouts contain a compound converted to sulforaphane when the seed and sprout cells are crushed. Five grams of three-day-old sprouts contain as much sulphoraphane as 150 grams of mature broccoli. * Broccoli will lose large amounts of vitamin C if you cook it in water t hat is cold when you start. As it boils, water releases ox ygen t hat would ot her wise dest roy vitamin C, so you can cut t he vitamin loss dramat ically simply by lett ing t he water boil for 60 seconds before adding t he broccoli. Vision protection. In 2004, the Johns Hopkins researchers updated their findings on sulfora- phane to suggest that it may also protect cells in the eyes from damage due to ultraviolet light, thus reducing the risk of macular degeneration, the most common cause of age-related vision loss. Lower risk of some birth defects. Up to two or every 1,000 babies born in the United States each year may have cleft palate or a neural tube (spinal cord) defect due to their mothers’ not having gotten adequate amounts of folate during pregnancy. The current R DA for folate is 180 mcg for a woman, 200 mcg for a man, but the FDA now recommends 400 mcg for a woman who is or may become pregnant. Taking a folate supplement before becoming pregnant and continuing through the first two months of pregnancy reduces the risk of cleft palate; taking folate through the entire pregnancy reduces the risk of neural tube defects. Broccoli is a good source of folate. One raw broccoli spear has 107 mcg folate, more than 50 percent of the R DA for an adult. Possible lower risk of heart attack. In the spring of 1998, an analysis of data from the records for more than 80,000 women enrolled in the long-running Nurses’ Health Study at Harvard School of Public Health/Brigham and Women’s Hospital, in Boston, demonstrated that a diet providing more than 400 mcg folate and 3 mg vitamin B6 daily, either from food or supple- ments, might reduce a woman’s risk of heart attack by almost 50 percent. Although men were not included in the study, the results were assumed to apply to them as well. However, data from a meta-analysis published in the Journal of the American Medical Association in December 2006 called this theory into question. Researchers at Tulane Univer- sity examined the results of 12 controlled studies in which 16,958 patients with preexisting cardiovascular disease were given either folic acid supplements or placebos (“look-alike” pills with no folic acid) for at least six months. The scientists, who found no reduction in the risk of further heart disease or overall death rates among those taking folic acid, concluded that further studies will be required to ascertain whether taking folic acid supplements reduces the risk of cardiovascular disease. Possible inhibition of the herpes virus. Indoles, another group of chemicals in broccoli, may inhibit the growth of some herpes viruses. In 2003, at the 43rd annual Interscience Confer- ence on Antimicrobial Agents and Chemotherapy, in Chicago, researchers from Stockholm’s Huddinge University Hospital, the University of Virginia, and Northeastern Ohio University reported that indole-3-carbinol (I3C) in broccoli stops cells, including those of the herpes sim- plex virus, from reproducing. In tests on monkey and human cells, I3C was nearly 100 percent effective in blocking reproduction of the HSV-1 (oral and genital herpes) and HSV-2 (genital herpes), including one strain known to be resistant to the antiviral drug acyclovir (Zovirax).
Adverse Effects Associated with This Food Enlarged thyroid gland. Cruciferous vegetables, including broccoli, contain goitrin, thio- cyanate, and isothiocyanate, chemical compounds that inhibit the formation of thyroid hormones and cause the thyroid to enlarge in an attempt to produce more. These chemicals, known collectively as goitrogens, are not hazardous for healthy people who eat moderate amounts of cruciferous vegetables, but they may pose problems for people who have thyroid problems or are taking thyroid medication. False-positive test for occult blood in the stool. The guaiac slide test for hidden blood in feces relies on alphaguaiaconic acid, a chemical that turns blue in the presence of blood. Broccoli contains peroxidase, a natural chemical that also turns alphaguaiaconic acid blue and may produce a positive test in people who do not actually have blood in the stool.
Food/Drug Interactions Anticoagulants Broccoli is rich in vitamin K, the blood-clotting vitamin produced natu- rally by bacteria in the intestines. Consuming large quantities of this food may reduce the effectiveness of anticoagulants (blood thinners) such as warfarin (Coumadin). One cup of drained, boiled broccoli contains 220 mcg vitamin K, nearly four times the R DA for a healthy adult.... broccoli
Nutritional Profile Energy value (calories per serving): Low Protein: High Fat: Low Saturated fat: Low Cholesterol: None Carbohydrates: High Fiber: High Sodium: Low Major vitamin contribution: Vitamin A, folate, vitamin C Major mineral contribution: Potassium, iron
About the Nutrients in This Food Brussels sprouts are high in dietary fiber, especially insoluble cellulose and lignan in the leaf ribs. They are also a good source of vitamin A and vitamin C. One-half cup cooked fresh brussels sprouts has three grams of dietary fiber, 1,110 IU vitamin A (48 percent of the R DA for a woman, 37 percent of the R DA for a man), 47 mcg folate (16 percent of the R DA), and 48 mg vitamin C (64 percent of the R DA for a woman, 53 percent of the R DA for a man). Brussels sprouts also contain an antinutrient, a natural chemical that splits the thiamin (vitamin B1) molecule so that it is no longer nutritionally useful. This thiamin inhibitor is inactivated by cooking.
The Most Nutritious Way to Serve This Food Fresh, lightly steamed to preserve the vitamin C and inactivate the antinutrient.
Diets That May Restrict or Exclude This Food Antiflatulence diet Low-fiber diet
Buying This Food Look for: Firm, compact heads with bright, dark-green leaves, sold loose so that you can choose the sprouts one at a time. Brussels sprouts are available all year round. Avoid: Puff y, soft sprouts with yellow or wilted leaves. The yellow carotenes in the leaves show through only when the leaves age and their green chlorophyll pigments fade. Wilting leaves and puff y, soft heads are also signs of aging. Avoid sprouts with tiny holes in the leaves through which insects have burrowed.
Storing This Food Store the brussels sprouts in the refrigerator. While they are most nutritious if used soon after harvesting, sprouts will keep their vitamins (including their heat-sensitive vitamin C) for several weeks in the refrigerator. Store the sprouts in a plastic bag or covered bowl to protect them from moisture loss.
Preparing This Food First, drop the sprouts into salted ice water to flush out any small bugs hiding inside. Next, trim them. Remove yellow leaves and leaves with dark spots or tiny holes, but keep as many of the darker, vitamin A–rich outer leaves as possible. Then, cut an X into the stem end of the sprouts to allow heat and water in so that the sprouts cook faster.
What Happens When You Cook This Food Brussels sprouts contain mustard oils (isothiocyanates), natural chemicals that break down into a variety of smelly sulfur compounds (including hydrogen sulfide and ammonia) when the sprouts are heated, a reaction that is intensified in aluminum pots. The longer you cook the sprouts, the more smelly compounds there will be. Adding a slice of bread to the cook- ing water may lessen the odor; keeping a lid on the pot will stop the smelly molecules from floating off into the air. But keeping the pot covered will also increase the chemical reaction that turns cooked brussels sprouts drab. Chlorophyll, the pigment that makes green vegetables green, is sensi- tive to acids. When you heat brussels sprouts, the chlorophyll in their green leaves reacts chemically with acids in the sprouts or in the cooking water to form pheophytin, which is brown. The pheophytin turns cooked brussels sprouts olive or, since they also contain yel- low carotenes, bronze. To keep cooked brussels sprouts green, you have to reduce the interaction between chlorophyll and acids. One way to do this is to cook the sprouts in a lot of water, so the acids will be diluted, but this increases the loss of vitamin C.* Another alternative is to leave the lid off the pot so that the hydrogen atoms can float off into the air, but this allows the smelly sulfur compounds to escape, too. The best solution is to steam the sprouts quickly in very little water, so they retain their vitamin C and cook before there is time for reaction between chlorophyll and hydrogen atoms to occur.
How Other Kinds of Processing Affect This Food Freezing. Frozen brussels sprouts contain virtually the same amounts of vitamins as fresh boiled sprouts.
Medical Uses and/or Benefits Protection against cancer. Naturally occurring chemicals (indoles, isothiocyanates, gluco- sinolates, dithiolethiones, and phenols) in brussels sprouts, broccoli, cabbage, cauliflower and other cruciferous vegetables appear to reduce the risk of some cancers, perhaps by pre- venting the formation of carcinogens in your body or by blocking cancer-causing substances from reaching or reacting with sensitive body tissues or by inhibiting the transformation of healthy cells to malignant ones. All cruciferous vegetables contain sulforaphane, a member of a family of chemicals known as isothiocyanates. In experiments with laboratory rats, sulforaphane appears to increase the body’s production of phase-2 enzymes, naturally occurring substances that inac- tivate and help eliminate carcinogens. At Johns Hopkins University in Baltimore, Maryland, 69 percent of the rats injected with a chemical known to cause mammary cancer developed tumors vs. only 26 percent of the rats given the carcinogenic chemical plus sulforaphane. In 1997, the Johns Hopkins researchers discovered that broccoli seeds and three- day-old broccoli sprouts contain a compound converted to sulforaphane when the seed and sprout cells are crushed. Five grams of three-day-old broccoli sprouts contain as much sulforaphane as 150 grams of mature broccoli. The sulforaphane levels in other cruciferous vegetables have not yet been calculated. Lower risk of some birth defects. Up to two or every 1,000 babies born in the United States each year may have cleft palate or a neural tube (spinal cord) defect due to their mothers’ not having gotten adequate amounts of folate during pregnancy. NOTE : The current R DA for folate is 180 mcg for a woman and 200 mcg for a man, but the FDA now recommends * Brussels sprouts will lose as much as 25 percent of their vitamin C if you cook them in water that is cold when you start. As it boils, water releases oxygen that would otherwise destroy vitamin C. You can cut the vitamin loss dramatically simply by letting the water boil for 60 seconds before adding the sprouts. 400 mcg for a woman who is or may become pregnant. Taking a folate supplement before becoming pregnant and continuing through the first two months of pregnancy reduces the risk of cleft palate; taking folate through the entire pregnancy reduces the risk of neural tube defects. Possible lower risk of heart attack. In the spring of 1998, an analysis of data from the records for more than 80,000 women enrolled in the long-running Nurses’ Health Study at Harvard School of Public Health/Brigham and Women’s Hospital, in Boston, demonstrated that a diet providing more than 400 mcg folate and 3 mg vitamin B6 daily, either from food or supple- ments, might reduce a woman’s risk of heart attack by almost 50 percent. Although men were not included in the study, the results were assumed to apply to them as well. However, data from a meta-analysis published in the Journal of the American Medical Association in December 2006 called this theory into question. Researchers at Tulane Univer- sity examined the results of 12 controlled studies in which 16,958 patients with preexisting cardiovascular disease were given either folic acid supplements or placebos (“look-alike” pills with no folic acid) for at least six months. The scientists, who found no reduction in the risk of further heart disease or overall death rates among those taking folic acid, concluded that further studies will be required to verif y whether taking folic acid supplements reduces the risk of cardiovascular disease. Vision protection. In 2004, the Johns Hopkins researchers updated their findings on sulfora- phane to suggest that it may also protect cells in the eyes from damage due to ultraviolet light, thus reducing the risk of macular degeneration, the most common cause of age-related vision loss.
Adverse Effects Associated with This Food Enlarged thyroid gland (goiter). Cruciferous vegetables, including brussels sprouts, contain goitrin, thiocyanate, and isothiocyanate. These chemicals, known collectively as goitrogens, inhibit the formation of thyroid hormones and cause the thyroid to enlarge in an attempt to produce more. Goitrogens are not hazardous for healthy people who eat moderate amounts of cruciferous vegetables, but they may pose problems for people who have a thyroid condi- tion or are taking thyroid medication. Intestinal gas. Bacteria that live naturally in the gut degrade the indigestible carbohydrates (food fiber) in brussels sprouts and produce gas that some people find distressing.
Food/Drug Interactions Anticoagulants Brussels sprouts are rich in vitamin K, the blood-clotting vitamin produced naturally by bacteria in the intestines. Consuming large quantities of this food may reduce the effectiveness of anticoagulants (blood thinners) such as warfarin (Coumadin). One cup of drained, boiled brussels sprouts contains 219 mcg vitamin K, nearly three times the R DA for a healthy adult.... brussels sprouts
Nutritional Profile Energy value (calories per serving): Low Protein: Moderate Fat: Low Saturated fat: Low Cholesterol: None Carbohydrates: High Fiber: Low Sodium: Low Major vitamin contribution: Vitamin A, folate, vitamin C Major mineral contribution: Calcium (moderate)
About the Nutrients in This Food All cabbage has some dietary fiber food: insoluble cellulose and lignin in the ribs and structure of the leaves. Depending on the variety, it has a little vitamin A, moderate amounts of the B vitamin folate and vitamin C. One-half cup shredded raw bok choy has 0.1 g dietary fiber, 1,041 IU vitamin A (45 percent of the R DA for a woman, 35 percent of the R DA for a man), and 15.5 mg vitamin C (21 percent of the R DA for a woman, 17 percent of the R DA for a man). One-half cup shredded raw green cabbage has 0.5 g dietary fiber, 45 IU vitamin A (1.9 percent of the R DA for a woman, 1.5 percent of the R DA for a man), 15 mcg folate (4 percent of the R DA), and 11 mg vitamin C (15 percent of the R DA for a woman, 12 percent of the R DA for a man). One-half cup chopped raw red cabbage has 0.5 g dietary fiber, 7 mcg folate (2 percent of the R DA), and 20 mg vitamin C (27 percent of the R DA for a woman, 22 percent of the R DA for a man). One-half cup chopped raw savoy cabbage has one gram dietary fiber, 322 IU vitamin A (14 percent of the R DA for a woman, 11 percent of the R DA for a man), and 11 mg vitamin C (15 percent of the R DA for a woman, 12 percent of the R DA for a man). Raw red cabbage contains an antinutrient enzyme that splits the thiamin molecule so that the vitamin is no longer nutritionally useful. This thiamin in hibitor is inactivated by cooking.
The Most Nutritious Way to Serve This Food Raw or lightly steamed to protect the vitamin C.
Diets That May Restrict or Exclude This Food Antiflatulence diet Low-fiber diet
Buying This Food Look for: Cabbages that feel heavy for their size. The leaves should be tightly closed and attached tightly at the stem end. The outer leaves on a savoy cabbage may curl back from the head, but the center leaves should still be relatively tightly closed. Also look for green cabbages that still have their dark-green, vitamin-rich outer leaves. Avoid: Green and savoy cabbage with yellow or wilted leaves. The yellow carotene pig- ments show through only when the cabbage has aged and its green chlorophyll pigments have faded. Wilted leaves mean a loss of moisture and vitamins.
Storing This Food Handle cabbage gently; bruising tears cells and activates ascorbic acid oxidase, an enzyme in the leaves that hastens the destruction of vitamin C. Store cabbage in a cool, dark place, preferably a refrigerator. In cold storage, cabbage can retain as much as 75 percent of its vitamin C for as long as six months. Cover the cabbage to keep it from drying out and losing vitamin A.
Preparing This Food Do not slice the cabbage until you are ready to use it; slicing tears cabbage cells and releases the enzyme that hastens the oxidation and destruction of vitamin C. If you plan to serve cooked green or red cabbage in wedges, don’t cut out the inner core that hold the leaves together. To separate the leaves for stuffing, immerse the entire head in boiling water for a few minutes, then lift it out and let it drain until it is cool enough to handle comfortably. The leaves should pull away easily. If not, put the cabbage back into the hot water for a few minutes.
What Happens When You Cook This Food Cabbage contains mustard oils (isothiocyanates) that break down into a variet y of smelly sulfur compounds (including hydrogen sulfide and ammon ia) when the cabbage is heated, a reaction that occurs more strongly in aluminum pots. The longer you cook the cabbage, the more smelly the compounds will be. Adding a slice of bread to the cooking water may lessen the odor. Keeping a lid on the pot will stop the smelly molecules from floating off into the air, but it will also accelerate the chemical reaction that turns cooked green cabbage drab. Chlorophyll, the pigment that makes green vegetables green, is sensitive to acids. When you heat green cabbage, the chlorophyll in its leaves reacts chemically with acids in the cabbage or in the cooking water to form pheophytin, which is brown. The pheophytin gives the cooked cabbage its olive color. To keep cooked green cabbage green, you have to reduce the interaction between the chlorophyll and the acids. One way to do this is to cook the cabbage in a large quantity of water, so the acids will be diluted, but this increases the loss of vitamin C.* Another alternative is to leave the lid off the pot so that the volatile acids can float off into the air, but this allows the smelly sulfur compounds to escape too. The best way may be to steam the cabbage ver y quickly in ver y little water so that it keeps its vitamin C and cooks before there is time for the chlorophyll/acid reaction to occur. Red cabbage is colored with red anthocyanins, pigments that turn redder in acids (lemon juice, vinegar) and blue purple in bases (alkaline chemicals such as baking soda). To keep the cabbage red, make sweet-and-sour cabbage. But be careful not to make it in an iron or aluminum pot, since vinegar (which contains tannins) will react with these metals to create dark pigments that discolor both the pot and the vegetable. Glass, stainless-steel, or enameled pots do not produce this reaction.
How Other Kinds of Processing Affect This Food Pickling. Sauerkraut is a fermented and pickled produce made by immersing cabbage in a salt solution strong enough to kill off pathological bacteria but allow beneficial ones to sur- vive, breaking down proteins in the cabbage and producing the acid that gives sauerkraut its distinctive flavor. Sauerkraut contains more than 37 times as much sodium as fresh cabbage (661 mg sodium/100 grams canned sauerkraut with liquid) but only one third the vitamin C and one-seventh the vitamin A. * According to USDA, if you cook t hree cups of cabbage in one cup of water you will lose only 10 percent of t he vitamin C; reverse t he rat io to four t imes as much water as cabbage and you will lose about 50 percent of t he vitamin C. Cabbage will lose as much as 25 percent of its vitamin C if you cook it in water t hat is cold when you start. As it boils, water releases ox ygen t hat would ot her wise dest roy vitamin C, so you can cut t he vitamin loss dramat ically simply by lett ing t he water boil for 60 seconds before adding t he cabbage.
Medical Uses and/or Benefits Protection against certain cancers. Naturally occurring chemicals (indoles, isothiocyanates, glucosinolates, dithiolethiones, and phenols) in cabbage, brussels sprouts, broccoli, cauli- flower, and other cruciferous vegetables appear to reduce the risk of some cancers, perhaps by preventing the formation of carcinogens in your body or by blocking cancer-causing substances from reaching or reacting with sensitive body tissues or by inhibiting the trans- formation of healthy cells to malignant ones. All cruciferous vegetables contain sulforaphane, a member of a family of chemicals known as isothiocyanates. In experiments with laboratory rats, sulforaphane appears to increase the body’s production of phase-2 enzymes, naturally occurring substances that inac- tivate and help eliminate carcinogens. At Johns Hopkins University in Baltimore, Maryland, 69 percent of the rats injected with a chemical known to cause mammary cancer developed tumors vs. only 26 percent of the rats given the carcinogenic chemical plus sulforaphane. In 1997, Johns Hopkins researchers discovered that broccoli seeds and three-day-old broccoli sprouts contain a compound converted to sulforaphane when the seed and sprout cells are crushed. Five grams of three-day-old broccoli sprouts contain as much sulforaphane as 150 grams of mature broccoli. The sulforaphane levels in other cruciferous vegetables have not yet been calculated. Vision protection. In 2004, the Johns Hopkins researchers updated their findings on sulfora- phane to suggest that it may also protect cells in the eyes from damage due to ultraviolet light, thus reducing the risk of macular degeneration, the most common cause of age-related vision loss. Lower risk of some birth defects. As many as two of every 1,000 babies born in the United States each year may have cleft palate or a neural tube (spinal cord) defect due to their moth- ers’ not having gotten adequate amounts of folate during pregnancy. The current R DA for folate is 180 mcg for a woman and 200 mcg for a man, but the FDA now recommends 400 mcg for a woman who is or may become pregnant. Taking a folate supplement before becom- ing pregnant and through the first two months of pregnancy reduces the risk of cleft palate; taking folate through the entire pregnancy reduces the risk of neural tube defects. Possible lower risk of heart attack. In the spring of 1998, an analysis of data from the records for more than 80,000 women enrolled in the long-running Nurses’ Health Study at Harvard School of Public Health/Brigham and Women’s Hospital, in Boston, demonstrated that a diet providing more than 400 mcg folate and 3 mg vitamin B6 daily, either from food or supple- ments, might reduce a woman’s risk of heart attack by almost 50 percent. Although men were not included in the study, the results were assumed to apply to them as well. However, data from a meta-analysis published in the Journal of the American Medical Association in December 2006 called this theory into question. Researchers at Tulane Univer- sity examined the results of 12 controlled studies in which 16,958 patients with preexisting cardiovascular disease were given either folic acid supplements or placebos (“look-alike” pills with no folic acid) for at least six months. The scientists, who found no reduction in the risk of further heart disease or overall death rates among those taking folic acid, concluded that further studies will be required to verif y whether taking folic acid supplements reduces the risk of cardiovascular disease.
Adverse Effects Associated with This Food Enlarged thyroid gland (goiter). Cruciferous vegetables, including cabbage, contain goitrin, thiocyanate, and isothiocyanate. These chemicals, known collectively as goitrogens, inhibit the formation of thyroid hormones and cause the thyroid to enlarge in an attempt to pro- duce more. Goitrogens are not hazardous for healthy people who eat moderate amounts of cruciferous vegetables, but they may pose problems for people who have a thyroid condition or are taking thyroid medication. Intestinal gas. Bacteria that live naturally in the gut degrade the indigestible carbohydrates (food fiber) in cabbage, producing gas that some people find distressing.
Food/Drug Interactions Anticoagulants Cabbage contains vitamin K, the blood-clotting vitamin produced natu- rally by bacteria in the intestines. Consuming large quantities of this food may reduce the effectiveness of anticoagulants (blood thinners) such as warfarin (Coumadin). One cup of shredded common green cabbage contains 163 mcg vitamin K, nearly three times the R DA for a healthy adult; one cup of drained boiled common green cabbage contains 73 mcg vita- min K, slightly more than the R DA for a healthy adult. Monoamine oxidase (MAO) inhibitors. Monoamine oxidase inhibitors are drugs used to treat depression. They inactivate naturally occurring enzymes in your body that metabolize tyra- mine, a substance found in many fermented or aged foods. Tyramine constricts blood vessels and increases blood pressure. If you eat a food such as sauerkraut which is high in tyramine while you are taking an M AO inhibitor, you cannot effectively eliminate the tyramine from your body. The result may be a hypertensive crisis.... cabbage
Nutritional Profile Energy value (calories per serving): Moderate Protein: Low (cocoa powder) High (chocolate) Fat: Moderate Saturated fat: High Cholesterol: None Carbohydrates: Low (chocolate) High (cocoa powder) Fiber: Moderate (chocolate) High (cocoa powder) Sodium: Moderate Major vitamin contribution: B vitamins Major mineral contribution: Calcium, iron, copper
About the Nutrients in This Food Cocoa beans are high-carbohydrate, high-protein food, with less dietary fiber and more fat than all other beans, excepting soy beans. The cocoa bean’s dietary fiber includes pectins and gums. Its proteins are limited in the essential amino acids lysine and isoleucine. Cocoa butter, the fat in cocoa beans, is the second most highly saturated vegetable fat (coconut oil is number one), but it has two redeeming nutritional qualities. First, it rarely turns rancid. Second, it melts at 95°F, the temperature of the human tongue. Cocoa butter has no cholesterol; neither does plain cocoa powder or plain dark chocolate. Cocoa beans have B vitamins (thiamine, riboflavin, niacin) plus min- erals (iron, magnesium, potassium, phosphorus, and copper). All chocolate candy is made from chocolate liquor, a thick paste pro- duce by roasting and grinding cocoa beans. Dark (sweet) chocolate is made of chocolate liquor, cocoa butter, and sugar. Milk chocolate is made of choc- olate liquor, cocoa butter, sugar, milk or milk powder, and vanilla. White * These values apply to plain cocoa powder and plain unsweetened chocolate. Add- ing other foods, such as milk or sugar, changes these values. For example, there is no cholesterol in plain bitter chocolate, but there is cholesterol in milk chocolate. chocolate is made of cocoa butter, sugar, and milk powder. Baking chocolate is unsweetened dark chocolate. The most prominent nutrient in chocolate is its fat. Fat Content in One Ounce of Chocolate
| Saturated fat (g) | Monounsaturated fat (g) | Polyunsaturated fat (g) | Cholesterol (mg) | |
| Dark (sweet) | ||||
| chocolate | 5.6 | 3.2 | 0.3 | 0 |
| Milk chocolate | 5.9 | 4.5 | 0.4 | 6.6 |
| Baking chocolate | 9 | 5.6 | 0.3 | 0 |
| White chocolate | 5.5 | 2.6 | 0.3 | 0 |
The Most Nutritious Way to Serve This Food With low-fat milk to complete the proteins without adding saturated fat and cholesterol. NOTE : Both cocoa and chocolate contain oxalic acid, which binds with calcium to form cal- cium oxalate, an insoluble compound, but milk has so much calcium that the small amount bound to cocoa and chocolate hardly matters. Chocolate skim milk is a source of calcium.
Diets That May Restrict or Exclude This Food Antiflatulence diet Low-calcium and low-oxalate diet (to prevent the formation of calcium oxalate kidney stones) Low-calorie diet Low-carbohydrate diet Low-fat diet Low-fat, controlled-cholesterol diet (milk chocolates) Low-fiber diet Potassium-regulated (low-potassium) diet
Buying This Food Look for: Tightly sealed boxes or bars. When you open a box of chocolates or unwrap a candy bar, the chocolate should be glossy and shiny. Chocolate that looks dull may be stale, or it may be inexpensively made candy without enough cocoa butter to make it gleam and give it the rich creamy mouthfeel we associate with the best chocolate. (Fine chocolate melts evenly on the tongue.) Chocolate should also smell fresh, not dry and powdery, and when you break a bar or piece of chocolate it should break cleanly, not crumble. One exception: If you have stored a bar of chocolate in the refrigerator, it may splinter if you break it without bringing it to room temperature first.
Storing This Food Store chocolate at a constant temperature, preferably below 78°F. At higher temperatures, the fat in the chocolate will rise to the surface and, when the chocolate is cooled, the fat will solidif y into a whitish powdery bloom. Bloom is unsightly but doesn’t change the chocolate’s taste or nutritional value. To get rid of bloom, melt the chocolate. The chocolate will turn dark, rich brown again when its fat recombines with the other ingredients. Chocolate with bloom makes a perfectly satisfactory chocolate sauce. Dark chocolate (bitter chocolate, semisweet chocolate) ages for at least six months after it is made, as its flavor becomes deeper and more intense. Wrapped tightly and stored in a cool, dry cabinet, it can stay fresh for a year or more. Milk chocolate ages only for about a month after it is made and holds its peak flavor for about three to six months, depending on how carefully it is stored. Plain cocoa, with no added milk powder or sugar, will stay fresh for up to a year if you keep it tightly sealed and cool.
What Happens When You Cook This Food Chocolate burns easily. To melt it without mishap, stir the chocolate in a bowl over a pot of hot water or in the top of a double boiler or put the chocolate in a covered dish and melt it in the microwave (which does not get as hot as a pot on the store). Simple chemistry dictates that chocolate cakes be leavened with baking soda rather than baking powder. Chocolate is so acidic that it will upset the delicate balance of acid (cream of tartar) and base (alkali = sodium bicarbonate = baking soda) in baking powder. But it is not acidic enough to balance plain sodium bicarbonate. That’s why we add an acidic sour-milk product such as buttermilk or sour cream or yogurt to a chocolate cake. Without the sour milk, the batter would be so basic that the chocolate would look red, not brown, and taste very bitter.
How Other Kinds of Processing Affect This Food Freezing. Chocolate freezes and thaws well. Pack it in a moistureproof container and defrost it in the same package to let it reabsorb moisture it gave off while frozen.
Medical Uses and/or Benefits Mood elevator. Chocolate’s reputation for making people feel good is based not only on its caffeine content—19 mg caffeine per ounce of dark (sweet) chocolate, which is one-third the amount of caffeine in a five-ounce cup of brewed coffee—but also on its naturally occurring mood altering chemicals phenylethylalanine and anandamide. Phenylethylalanine is found in the blood of people in love. Anandamide stimulates areas of your brain also affected by the active ingredients in marijuana. (NOTE : As noted by the researchers at the Neurosci- ences Institute in San Diego who identified anandamide in chocolate in 1996, to get even the faintest hint of marijuana-like effects from chocolate you would have to eat more than 25 pounds of the candy all at once.) Possible heart health benefits. Chocolate is rich in catechins, the antioxidant chemicals that give tea its reputation as a heart-protective anticancer beverage (see tea). In addition, a series of studies beginning with those at the USDA Agricultural Research Center in Peoria, Illinois, suggest that consuming foods rich in stearic acid like chocolate may reduce rather than raise the risk of a blood clot leading to a heart attack. Possible slowing of the aging process. Chocolate is a relatively good source of copper, a mineral that may play a role in slowing the aging process by decreasing the incidence of “protein glycation,” a reaction in which sugar molecules ( gly = sugar) hook up with protein molecules in the bloodstream, twisting the protein molecules out of shape and rendering them unusable. This can lead to bone loss, rising cholesterol, cardiac abnormalities, and a slew of other unpleasantries. In people with diabetes, excess protein glycation may be one factor involved in complications such as loss of vision. Ordinarily, increased protein glyca- tion is age-related. But at the USDA Grand Forks Human Nutrition Research Center in North Dakota, agricultural research scientist Jack T. Saari has found that rats on copper-deficient diets experience more protein glycation at any age than other rats. A recent USDA survey of American eating patterns says that most of us get about 1.2 mg copper a day, considerably less than the Estimated Safe and Adequate Daily Dietary Intake (ESADDI) or 1.5 mg to 3 mg a day. Vegetarians are less likely to be copper deficient because, as Saari notes, the foods highest in copper are whole grains, nuts, seeds, and beans, including the cocoa bean. One ounce of dark chocolate has .25 mg copper (8 –17 percent of the ESADDI).
Adverse Effects Associated with This Food Possible loss of bone density. In 2008, a team of Australian researchers at Royal Perth Hos- pital, and Sir Charles Gairdner Hospital published a report in the American Journal of Clinical Nutrition suggesting that women who consume chocolate daily had 3.1 percent lower bone density than women who consume chocolate no more than once a week. No explanation for the reaction was proposed; the finding remains to be confirmed. Possible increase in the risk of heart disease. Cocoa beans, cocoa powder, and plain dark chocolate are high in saturated fats. Milk chocolate is high in saturated fats and cholesterol. Eating foods high in saturated fats and cholesterol increases the amount of cholesterol in your blood and raises your risk of heart disease. NOTE : Plain cocoa powder and plain dark chocolate may be exceptions to this rule. In studies at the USDA Agricultural Research Center in Peoria, Illinois, volunteers who consumed foods high in stearic acid, the saturated fat in cocoa beans, cocoa powder, and chocolate, had a lower risk of blood clots. In addition, chocolate is high in flavonoids, the antioxidant chemicals that give red wine its heart-healthy reputation. Mild jitters. There is less caffeine in chocolate than in an equal size serving of coffee: A five- ounce cup of drip-brewed coffee has 110 to 150 mg caffeine; a five-ounce cup of cocoa made with a tablespoon of plain cocoa powder ( 1/3 oz.) has about 18 mg caffeine. Nonetheless, people who are very sensitive to caffeine may find even these small amounts problematic. Allergic reaction. According to the Merck Manual, chocolate is one of the 12 foods most likely to trigger the classic food allergy symptoms: hives, swelling of the lips and eyes, and upset stomach.* The others are berries (blackberries, blueberries, raspberries, strawberries), corn, eggs, fish, legumes (green peas, lima beans, peanuts, soybeans), milk, nuts, peaches, pork, shellfish, and wheat (see wheat cer ea ls).
Food/Drug Interactions Monoamine oxidase (MAO) inhibitors. Monoamine oxidase inhibitors are drugs used to treat depression. They inactivate naturally occurring enzymes in your body that metabolize tyra- mine, a substance found in many fermented or aged foods. Tyramine constricts blood vessels and increases blood pressure. Caffeine is a substance similar to tyramine. If you consume excessive amounts of a caffeinated food, such as cocoa or chocolate, while you are taking an M AO inhibitor, the result may be a hypertensive crisis. False-positive test for pheochromocytoma. Pheochromocytoma, a tumor of the adrenal gland, secretes adrenalin, which the body converts to VM A (vanillylmandelic acid). VM A is excreted in urine, and, until recently, the test for this tumor measured the level of VM A in the urine. In the past, chocolate and cocoa, both of which contain VM A, were eliminated from the patient’s diet prior to the test lest they elevate the level of VM A in the urine and produce a false-positive result. Today, more finely drawn tests usually make this unnecessary. * The evidence link ing chocolate to allergic or migraine headaches is inconsistent. In some people, phenylet hylamine (PEA) seems to cause headaches similar to t hose induced by t yramine, anot her pressor amine. The PEA-induced headache is unusual in t hat it is a delayed react ion t hat usually occurs 12 or more hours after t he chocolate is eaten.... chocolate
– may be dried and in powder form kept almost inde?nitely; when wanted it is reconstituted by adding sterile distilled water. In powder form it can be transported easily and over long distances. Transfusion of plasma is especially useful in the treatment of SHOCK. One advantage of plasma transfusion is that it is not necessary to carry out testing of blood groups before using it.... plasma transfusion
(2) An agent, for example a drug, that acts with another to produce a result that is greater than adding together the separate effects of the two agents. Synergism in drug treatment may be bene?cial, as in the case of combined LEVODOPA and SELEGILINE, a selective monoamine oxidase inhibitor (see MONOAMINE OXIDASE INHIBITORS (MAOIS), in the treatment of PARKINSONISM. It may be potentially dangerous, however, as when MAOIs boost the effects of BARBITURATES.... synergist
Habitat: Indigenous to North America.
Features ? Root is nearly three-quarters of an inch thick, light brown, transversely- wrinkled bark, easily parting from white, woody centre ; groups of stone cells in outer bark. Whole plant gives a gelatinous, milky juice when wounded.Part used ? Root.Action: Cathartic, diuretic, detergent, emetic, tonic.
2-5 grains thrice daily as a general tonic, useful in dyspepsia. 5-15 grain doses in cardiac dropsy. Has been recommended in the treatment of Bright's disease. Large doses cause vomiting. Tendency to gripe can be eliminated by adding Peppermint, Calamus or other carminative.... bitter rootNutritional Profile Energy value (calories per serving): Low Protein: Low Fat: Low Saturated fat: Low Cholesterol: None Carbohydrates: High Fiber: Moderate Sodium: Low Major vitamin contribution: Vitamin A, vitamin C Major mineral contribution: Calcium
About the Nutrients in This Food Blackberries have no starch but do contain sugars and dietary fiber, pri- marily pectin, which dissolves as the fruit matures. Unripe blackberries contain more pectin than ripe ones. One-half cup fresh blackberries has 3.8 g dietary fiber, 15 mg vitamin C (20 percent of the R DA for a woman, 17 percent of the R DA for a man), and 18 mcg folate (5 percent of the R DA).
The Most Nutritious Way to Serve This Food Fresh or lightly cooked.
Buying This Food Look for: Plump, firm dark berries with no hulls. A firm, well-rounded berry is still moist and fresh; older berries lose moisture, which is why their skin wrinkles. Avoid: Baskets of berries with juice stains or liquid leaking out of the berries. The stains and leaks are signs that there are crushed—and possibly moldy—berries inside.
Storing This Food Cover berries and refrigerate them. Then use them in a day or two. Do not wash berries before storing. The moisture collects in spaces on the surface of the berries that may mold in the refrigerator. Also, handling the berries may damage their cells, releasing enzymes that can destroy vitamins.
Preparing This Food R inse the berries under cool running water, then drain them and pick them over carefully to remove all stems and leaves.
What Happens When You Cook This Food Cooking destroys some of the vitamin C in fresh blackberries and lets water-soluble B vitamins leach out. Cooked berries are likely to be mushy because the heat and water dis- solve their pectin and the skin of the berry collapses. Cooking may also change the color of blackberries, which contain soluble red anthocyanin pigments that stain cooking water and turn blue in basic (alkaline) solutions. Adding lemon juice to a blackberry pie stabilizes these pigments; it is a practical way to keep the berries a deep, dark reddish blue.
How Other Kinds of Processing Affect This Food Canning. The intense heat used in canning fruits reduces the vitamin C content of black- berries. Berries packed in juice have more nutrients, ounce for ounce, than berries packed in either water or syrup.
Medical Uses and/or Benefits Anticancer activity. Blackberries are rich in anthocyanins, bright-red plant pigments that act as antioxidants—natural chemicals that prevent free radicals (molecular fragments) from joining to form carcinogenic (cancer-causing) compounds. Some varieties of blackberries also contain ellagic acid, another anticarcinogen with antiviral and antibacterial properties.
Adverse Effects Associated with This Food Allergic reaction. Hives and angioedema (swelling of the face, lips, and eyes) are common allergic responses to berries, virtually all of which have been known to trigger allergic reactions. According to the Merck Manual, berries are one of the 12 foods most likely to trigger classic food allergy symptoms. The others are chocolate, corn, eggs, fish, legumes (peas, lima beans, peanuts, soybeans), milk, nuts, peaches, pork, shellfish, and wheat (see w h eat cer ea ls).... blackberries
Nutritional Profile Energy value (calories per serving): Low Protein: Low Fat: Low Saturated fat: Low Cholesterol: None Carbohydrates: High Fiber: Moderate Sodium: Low Major vitamin contribution: Vitamin C Major mineral contribution: Calcium
About the Nutrients in This Food Blueberries have some protein and a little fat. They have no starch but do contain sugars and dietary fiber—primarily pectin, which dissolves as the fruit matures—and lignin in the seeds. (The difference between blueber- ries and huckleberries is the size of their seeds; blueberries have smaller ones than huckleberries.) One-half cup fresh blueberries has 1.5 g dietary fiber and 9.5 mg. vitamin C (13 percent of the R DA for a woman, 11 percent of the R DA for a man).
The Most Nutritious Way to Serve This Food Fresh, raw, or lightly cooked.
Buying This Food Look for: Plump, firm dark-blue berries. The whitish color on the ber- ries is a natural protective coating. Avoid: Baskets of berries with juice stains or liquid leaking out of the berries. The stains and leaks are signs that there are crushed (and possibly moldy) berries inside.
Storing This Food Cover berries and refrigerate them. Then use them in a day or two. Do not wash berries before storing. The moisture increases the chance that they will mold in the refrigerator. Also, handling the berries can damage them, tearing cells and releas- ing enzymes that will destroy vitamins. Do not store blueberries in metal containers. The anthocyanin pigments in the berries can combine with metal ions to form dark, unattractive pigment/metal compounds that stain the containers and the berries.
Preparing This Food R inse the berries under cool running water, then drain them and pick them over carefully to remove all stems, leaves, and hard (immature) or soft (over-ripe) berries.
What Happens When You Cook This Food Cooking destroys some of the vitamin C in fresh blueberries and lets water-soluble B vitamins leach out. Cooked berries are likely to be mushy because heat dissolves the pectin inside. Blueberries may also change color when cooked. The berries are colored with blue anthocyanin pigments. Ordinarily, anthocyanin-pigmented fruits and vegetables turn red- dish in acids (lemon juice, vinegar) and deeper blue in bases (baking soda). But blueberries also contain yellow pigments (anthoxanthins). In a basic (alkaline) environments, as in a batter with too much baking soda, the yellow and blue pigments will combine, turning the blueberries greenish blue. Adding lemon juice to a blueberry pie stabilizes these pigments; it is a practical way to keep the berries a deep, dark reddish blue.
How Other Kinds of Processing Affect This Food Canning and freezing. The intense heat used in canning the fruit or in blanching it before freezing reduces the vitamin C content of blueberries by half.
Medical Uses and/or Benefits Anticancer activity. According to the U.S. Department of Agriculture, wild blueberries rank first among all fruits in antioxidant content; cultivated blueberries (the ones sold in most food markets) rank second. Antioxidants are natural chemicals that inactivate free radicals, molecule fragments that can link together to form cancer-causing compounds. Several ani- mal studies attest to the ability of blueberries to inhibit the growth of specific cancers. For example, in 2005, scientists at the University of Georgia reported in the journal Food Research International that blueberry extracts inhibited the growth of liver cancer cells in laboratory settings. The following year, researchers at Rutgers University (in New Jersey) delivered data to the national meeting of the American Chemical Society from a study in which laboratory rats fed a diet supplemented with pterostilbene, another compound extracted from blueber- ries, had 57 percent fewer precancerous lesions in the colon than rats whose diet did not contain the supplement. The findings, however, have not been confirmed in humans. Enhanced memory function. In 2008, British researchers at the schools of Food Biosciences and Psychology at the University of Reading and the Institute of Biomedical and Clinical Sciences at the Peninsula Medical School (England) reported that adding blueberries to one’s normal diet appears to improve both long-term and short-term memory, perhaps because anthocyanins and flavonoids (water-soluble pigments in the berries) activate signals in the hippocampus, a part of the brain that controls learning and memory. If confirmed, the data would support the role played by diet in maintaining memory and brain function. Urinary antiseptic. A 1991 study at the Weizmann Institute of Science (Israel) suggests that blueberries, like cr anber r ies, contain a compound that inhibits the ability of Escherichia coli, a bacteria commonly linked to urinary infections, to stick to the wall of the bladder. If it cannot cling to cell walls, the bacteria will not cause an infection. This discovery lends some support to folk medicine, but how the berries work, how well they work, or in what “dos- ages” remains to be proven.
Adverse Effects Associated with This Food Allergic reaction. Hives and angiodemea (swelling of the face, lips, and eyes) are common allergic responses to berries, virtually all of which have been reported to trigger these reac- tions. According to the Merck Manual, berries are one of the 12 foods most likely to trigger classic food allergy symptoms. The others are chocolate, corn, eggs, fish, legumes (peas, lima beans, peanuts, soybeans), milk, nuts, peaches, pork, shellfish, and wheat (see wheat cer ea ls).... blueberries
Nutritional Profile Energy value (calories per serving): Low Protein: High Fat: Low Saturated fat: Low Cholesterol: None Carbohydrates: High Fiber: High Sodium: Low Major vitamin contribution: B vitamins, vitamin C Major mineral contribution: Potassium
About the Nutrients in This Food Cauliflower is an excellent source of vitamin C and a moderately good source of folate, a member of the B vitamin family. One-half cup cooked fresh cauliflower florets (the top of the plant) has one gram dietary fiber, 13.5 mcg folate (3 percent of the R DA), and 35 mg vitamin C (50 percent of the R DA for a woman, 39 percent of the R DA for a man).
The Most Nutritious Way to Serve This Food Raw or lightly steamed to protect the vitamin C. Cooked or frozen cauli-flower may have up to 50 percent less vitamin C than raw cauliflower.
Diets That May Restrict or Exclude This Food Antiflatulence diet Low-fiber diet
Buying This Food Look for: Creamy white heads with tight, compact florets and fresh green leaves. The size of the cauliflower has no bearing on its nutritional value or its taste. Avoid: Cauliflower with brown spots or patches.
Storing This Food Keep cauliflower in a cool, humid place to safeguard its vitamin C content.
Preparing This Food Pull off and discard any green leaves still attached to the cauliflower and slice off the woody stem and core. Then plunge the cauliflower, head down, into a bowl of salted ice water to flush out any insects hiding in the head. To keep the cauliflower crisp when cooked, add a teaspoon of vinegar to the water. You can steam or bake the cauliflower head whole or break it up into florets for faster cooking.
What Happens When You Cook This Food Cauliflower contains mustard oils (isothiocyanates), natural chemicals that give the vegeta- ble its taste but break down into a variety of smelly sulfur compounds (including hydrogen sulfide and ammonia) when the cauliflower is heated. The longer you cook the cauliflower, the better it will taste but the worse it will smell. Adding a slice of bread to the cooking water may lessen the odor; keeping a lid on the pot will stop the smelly molecules from floating off into the air. Cooking cauliflower in an aluminum pot will intensif y its odor and turn its creamy white anthoxanthin pigments yellow; iron pots will turn anthoxanthins blue green or brown. Like red and blue anthocyanin pigments (see beets, black ber r ies, blueber r ies), antho- xanthins hold their color best in acids. To keep cauliflower white, add a tablespoon of lemon juice, lime juice, vinegar, or milk to the cooking water. Steaming or stir-frying cauliflower preserves the vitamin C that would be lost if the vegetable were cooked for a long time or in a lot of water.
How Other Kinds of Processing Affect This Food Freezing. Before it is frozen, cauliflower must be blanched to inactivate catalase and per- oxidase, enzymes that would otherwise continue to ripen and eventually deteriorate the vegetable. According to researchers at Cornell University, cauliflower will lose less vitamin C if it is blanched in very little water (two cups cauliflower in two tbsp. water) in a microwave- safe plastic bag in a microwave oven for four minutes at 600 –700 watts. Leave the bag open an inch at the top so steam can escape and the bag does not explode.
Medical Uses and/or Benefits Protection against certain cancers. Naturally occurring chemicals (indoles, isothiocyanates, glucosinolates, dithiolethiones, and phenols) in cauliflower, Brussels sprouts, broccoli, cab- bage, and other cruciferous vegetables appear to reduce the risk of some cancers, perhaps by preventing the formation of carcinogens in your body or by blocking cancer-causing substances from reaching or reacting with sensitive body tissues or by inhibiting the trans- formation of healthy cells to malignant ones. All cruciferous vegetables contain sulforaphane, a member of a family of chemicals known as isothiocyanates. In experiments with laboratory rats, sulforaphane appears to increase the body’s production of phase-2 enzymes, naturally occurring substances that inacti- vate and help eliminate carcinogens. At the Johns Hopkins University in Baltimore, Maryland, 69 percent of the rats injected with a chemical known to cause mammary cancer developed tumors vs. only 26 percent of the rats given the carcinogenic chemical plus sulforaphane. In 1997, Johns Hopkins researchers discovered that broccoli seeds and three-day-old broccoli sprouts contain a compound converted to sulforaphane when the seed and sprout cells are crushed. Five grams of three-day-old broccoli sprouts contain as much sulforaphane as 150 grams of mature broccoli. The sulforaphane levels in other cruciferous vegetables have not yet been calculated. Vision protection. In 2004, the Johns Hopkins researchers updated their findings on sul- foraphane to suggest that it may also protect cells in the eyes from damage due to UV (ultraviolet) light, thus reducing the risk of macular degeneration, the most common cause of age-related vision loss.
Adverse Effects Associated with This Food Enlarged thyroid gland (goiter). Cruciferous vegetables, including cauliflower, contain goi- trin, thiocyanate, and isothiocyanate. These chemicals, known collectively as goitrogens, inhibit the formation of thyroid hormones and cause the thyroid to enlarge in an attempt to produce more. Goitrogens are not hazardous for healthy people who eat moderate amounts of cruciferous vegetables, but they may pose problems for people who have a thyroid condi- tion or are taking thyroid medication. Intestinal gas. Bacteria that live naturally in the gut degrade the indigestible carbohydrates (food fiber) in cauliflower, producing intestinal gas that some people find distressing.
Food/Drug Interactions Anticoagulants (blood thinners). All cruciferous vegetables (broccoli, brussels sprouts, cab- bages, cauliflower, greens, radishes, and turnips) are high in vitamin K, a nutrient that decreases the anticoagulant effect of medicine such as warfarin (Coumadin). Multiple serv- ings of this vegetable, i.e., several days a week, may interfere with the anticoagulant effect of the drug. False-positive test for occult blood in the stool. The active ingredient in the guaiac slide test for hid- den blood in feces is alphaguaiaconic acid, a chemical that turns blue in the presence of blood. Cauliflower contains peroxidase, a natural chemical that also turns alphaguaiaconic acid blue and may produce a positive test in people who do not actually have blood in the stool.... cauliflower
Nutritional Profile Energy value (calories per serving): High Protein: Low Fat: Low Saturated fat: Low Cholesterol: None Carbohydrates: High Fiber: Very high Sodium: Low (fresh or dried fruit) High (dried fruit treated with sodium sulfur compounds) Major vitamin contribution: B vitamins Major mineral contribution: Iron, potassium
About the Nutrients in This Food Dates are a high-carbohydrate food, rich in fiber and packed with sugar (as much as 70 percent of the total weight of the fruit). Dates are also a good source of nonheme iron, the inorganic iron found in plant foods, plus potassium, niacin, thiamin, and riboflavin, but they are an unusual fruit because they have no vitamin C at all. A serving of 10 whole pitted Medjool dates has 16 g dietary fiber and 2.2 mg iron (12 percent of the R DA for a woman, 27 percent of the R DA for a man).
The Most Nutritious Way to Serve This Food With meat or with a vitamin C- rich food. Both enhance your body’s ability to use the nonheme iron in plants (which is ordinarily much less useful than heme iron, the organic iron in foods of animal origin).
Diets That May Restrict or Exclude This Food Low-carbohydrate diet Low-fiber/low-residue diet Low-potassium diet Low-sodium diet (dried dates, if treated with sodium sulfite)
Buying This Food Look for: Soft, shiny brown dates in tightly sealed packages.
Storing This Food Store opened packages of dates in the refrigerator, tightly wrapped to keep the fruit from drying out. (The dates sold in American markets are partly dried; they retain sufficient mois- ture to keep them soft and tasty.) Properly stored dates will stay fresh for several weeks.
Preparing This Food To slice dates neatly, chill them in the refrigerator or freezer for an hour. The colder they are, the easier it will be to slice them. If you’re adding dates to a cake or bread batter, coat them first with flour to keep them from dropping through the batter.
What Happens When You Cook This Food The dates will absorb moisture from a cake or bread batter and soften.
Medical Uses and/or Benefits Potassium benefits. Because potassium is excreted in urine, potassium-rich foods are often recommended for people taking diuretics. In addition, a diet rich in potassium (from food) is associated with a lower risk of stroke. A 1998 Harvard School of Public Health analysis of data from the long-running Health Professionals Study shows 38 percent fewer strokes among men who ate nine servings of high potassium foods a day vs. those who ate less than four servings. Among men with high blood pressure, taking a daily 1,000 mg potassium supplement—about the amount of potassium in ¾ cup pitted dates—reduced the incidence of stroke 60 percent.
Adverse Effects Associated with This Food Sulfite sensitivity. Dates contain polyphenoloxidase, an enzyme that oxidizes phenols in the fruit to brown compounds that turn its flesh dark in the presence of air. To keep dates from darkening when they are dried, they may be treated with sulfur compounds called sulfites (sulfur dioxide, sodium bisulfite, or sodium metabisulfite). Treated dates may trigger serious allergic reactions, including potentially fatal anaphylactic shock, in people sensitive to sulfites.... dates
Aerosols Asthmatic patients (see ASTHMA) ?nd aerosol devices to be of value in controlling their attacks. They provide an e?ective and convenient way of applying drugs directly to the bronchi, thus reducing the risks of unwanted effects accompanying SYSTEMIC therapy. BRONCHODILATOR aerosols contain either a beta-sympathomimetic agent or ipratropium bromide, which is an ANTICHOLINERGIC drug.
ISOPRENALINE was the ?rst compound to be widely used as an aerosol. It did however stimulate beta1 receptors in the heart as well as beta2 receptors in the bronchi, and so produced palpitations and even dangerous cardiac arrhythmias. Newer beta-adrenoceptor agonists are speci?c for the beta2 receptors and thus have a greater safety margin. They include SALBUTAMOL, TERBUTALINE, rimiterol, fenoterol and reproterol. Unwanted effects such as palpitations, tremor and restlessness are uncommon with these, more speci?c preparations. In patients who get insu?cient relief from the beta-adrenoreceptor agonist, the drug ipratropium bromide is worth adding. Salmeterol is a longer-acting choice for twice-daily administration: it is not intended for the relief of acute attacks, for which shorter-acting beta2 stimulants such as salbutamol should be used. Salmeterol should be added to existing corticosteroid therapy (see CORTICOSTEROIDS), rather than replacing it.
Patients must be taught carefully and observed while using their inhalers. It is important for them to realise that if the aerosol no longer gives more than slight transient relief, they should not increase the dose but seek medical help.... inhalants
Nutritional Profile Energy value (calories per serving): Low Protein: Moderate Fat: Low Saturated fat: Low Cholesterol: None Carbohydrates: High Fiber: High Sodium: Low Major vitamin contribution: Vitamin C (low) Major mineral contribution: Potassium (low)
About the Nutrients in This Food Eggplant is a high-fiber food with only minimum amounts of vitamins and minerals. One cup (100 g/3.5 ounces) boiled eggplant has 2.5 mg dietary fiber and 1.3 mg vitamin C (2 percent of the R DA for a woman, 1 percent of the R DA for a man). In 1992, food scientists at the Autonomous University of Madrid studying the chemistry of the eggplant discovered that the vegetable’s sugar content rises through the end of the sixth week of growth and then falls dramatically over the next 10 days. The same thing happens with other flavor chemicals in the vegetable and with vitamin C, so the researchers concluded that eggplants taste best and are most nutritious after 42 days of growth. NOTE : Eggplants are members of the nightshade family, Solanacea. Other members of this family are potatoes, tomatoes, and red and green peppers. These plants produce natural neurotoxins (nerve poisons) called glycoalkaloids. It is estimated that an adult would have to eat 4.5 pounds of eggplant at one sitting to get a toxic amount of solanine, the glycoalkaloid in eggplant.
The Most Nutritious Way to Serve This Food The eggplant’s two culinary virtues are its meaty texture and its ability to assume the flavor of sauces in which it is cooked. As a result, it is often used as a vegetarian, no-cholesterol substitute for veal or chicken in Italian cuisine, specifically dishes ala parmigiana and spaghetti sauces. However, in cooking, the egg- plant absorbs very large amounts of oil. To keep eggplant parmigiana low in fat, use non-fat cheese and ration the olive oil.
Buying This Food Look for: Firm, purple to purple-black or umblemished white eggplants that are heavy for their size. Avoid: Withered, soft, bruised, or damaged eggplants. Withered eggplants will be bitter; damaged ones will be dark inside.
Storing This Food Handle eggplants carefully. If you bruise an eggplant, its damaged cells will release polyphe- noloxidase, an enzyme that hastens the oxidation of phenols in the eggplant’s flesh, produc- ing brown compounds that darken the vegetable. Refrigerate fresh eggplant to keep it from losing moisture and wilting.
Preparing This Food Do not slice or peel an eggplant until you are ready to use it, since the polyphenoloxidase in the eggplant will begin to convert phenols to brown compounds as soon as you tear the vegetable’s cells. You can slow this chemical reaction (but not stop it completely) by soaking sliced egg- plant in ice water—which will reduce the eggplant’s already slim supply of water-soluble vita- min C and B vitamins—or by painting the slices with a solution of lemon juice or vinegar. To remove the liquid that can make a cooked eggplant taste bitter, slice the eggplant, salt the slices, pile them on a plate, and put a second plate on top to weight the slices down. Discard the liquid that results.
What Happens When You Cook This Food A fresh eggplant’s cells are full of air that escapes when you heat the vegetable. If you cook an eggplant with oil, the empty cells will soak it up. Eventually, however, the cell walls will collapse and the oil will leak out, which is why eggplant parmigiana often seems to be served in a pool of olive oil. Eggplant should never be cooked in an aluminum pot, which will discolor the eggplant. If you cook the eggplant in its skin, adding lemon juice or vinegar to the dish will turn the skin, which is colored with red anthocyanin pigments, a deeper red-purple. Red anthocyanin pigments get redder in acids and turn bluish in basic (alkaline) solutions. Cooking reduces the eggplant’s supply of water-soluble vitamins, but you can save the Bs if you serve the eggplant with its juices.
Adverse Effects Associated with This Food Nitrate/nitrite reactions. Eggplant—like beets, celery, lettuce, radish, spinach, and collard and turnip greens—contains nitrates that convert naturally into nitrites in your stomach, and then react with the amino acids in proteins to form nitrosamines. Although some nitrosamines are known or suspected carcinogens, this natural chemical conversion presents no known problems for a healthy adult. However, when these nitrate-rich vegetables are cooked and left to stand at room temperature, bacterial enzyme action (and perhaps some enzymes in the plants) convert the nitrates to nitrites at a much faster rate than normal. These higer-nitrite foods may be hazardous for infants; several cases of “spinach poisoning” have been reported among children who ate cooked spinach that had been left standing at room temperature.
Food/Drug Interactions MAO inhibitors. Monoamine oxidase (M AO) inhibitors are drugs used as antidepressants or antihypertensives. They inhibit the action of enzymes that break down tyramine, a natu- ral by-product of protein metabolism, so that it can be eliminated from the body. Tyramine is a pressor amine, a chemical that constricts blood vessels and raises blood pressure. If you eat a food rich in tyramine while you are taking an M AO inhibitor, the pressor amine can- not be eliminated from your body, and the result may be a hypertensive crisis (sustained elevated blood pressure). Eggplants contain small amounts of tyramine. False-positive urine test for carcinoid tumors. Carcinoid tumors (tumors that may arise in tis- sues of the endocrine and gastrointestinal systems) secrete serotonin, which is excreted in urine. The test for these tumors measures the level of serotonin in your urine. Eating egg- plant, which is rich in serotonin, in the 72 hours before a test for a carcinoid tumor might raise the serotonin levels in your urine high enough to cause a false-positive test result. (Other fruits and vegetables rich in serotonin are bananas, tomatoes, plums, pineapple, avo- cados, and walnuts.)... eggplant
Preparation of milk Milk may be prepared for food in various ways. Boiling destroys the bacteria, especially any Mycobacteria tuberculosis which the milk may contain. It also partly destroys vitamin C and thiamine, as does pasteurisation. Curdling of milk is e?ected by adding rennet, which carries out the initial stage of digestion and thus renders milk more suitable for people who could not otherwise tolerate it. Souring of milk is practised in many countries before milk is considered suitable for food; it is carried out by adding certain organisms such as the LACTIC ACID bacillus, the Bulgarian bacillus, and setting the milk in a warm place for several hours. Sterilisation, which prevents fermentation and decomposition, is usually carried out by raising the milk to boiling temperature (100 °C) for 15 minutes and then hermetically sealing it. Condensed, unsweetened milk – usually known as evaporated milk – is concentrated in vacuo at low temperature; the milk is then placed in tins, which are sealed, and is sterilised by heat at a temperature of 105 °C. This destroys 60 per cent of the vitamin C and 30–50 per cent of the thiamine. Sweetened condensed milk is not exposed to such a high temperature. The sugar, which prevents the growth of micro-organisms, is added before the condensing, and ?nally reaches a concentration of about 40 per cent.
Dried milk is prepared by evaporating all the ?uid so that the milk is reduced to the form of powder. Humanised milk is cow’s milk treated to render it closely similar to human milk.... milk
Health has driven much of environmental policy since the work of Edwin Chadwick in the early 1840s. The ?rst British public-health act was introduced in 1848 to improve housing and sanitation with subsequent provision of puri?ed water, clean milk, food hygiene regulations, vaccinations and antibiotics. In the 21st century there are now many additional environmental factors that must be monitored, researched and controlled if risks to human health are to be well managed and the impact on human morbidity and mortality reduced.
Environmental impacts on health include:
noise
air pollution
water pollution
dust •odours
contaminated ground
loss of amenities
vermin
vibration
animal diseases
Environmental risk factors Many of the major determinants of health, disease and death are environmental risk factors. Some are natural hazards; others are generated by human activities. They may be directly harmful, as in the examples of exposure to toxic chemicals at work, pesticides, or air pollution from road transport, or to radon gas penetrating domestic properties. Environmental factors may also alter people’s susceptibility to disease: for example, the availability of su?cient food. In addition, they may operate by making unhealthy choices more likely, such as the availability and a?ord-ability of junk foods, alcohol, illegal drugs or tobacco.
Populations at risk Children are among the populations most sensitive to environmental health hazards. Their routine exposure to toxic chemicals in homes and communities can put their health at risk. Central to the ability to protect communities and families is the right of people to know about toxic substances. For many, the only source of environmental information is media reporting, which often leaves the public confused and frustrated. To bene?t from public access to information, increasingly via the Internet, people need basic environmental and health information, resources for interpreting, understanding and evaluating health risks, and familiarity with strategies for prevention or reduction of risk.
Risk assessment Environmental health experts rely on the principles of environmental toxicology and risk assessment to evaluate the environment and the potential effects on individual and community health. Key actions include:
identifying sources and routes of environmental exposure and recommending methods of reducing environmental health risks, such as exposure to heavy metals, solvents, pesticides, dioxins, etc.
assessing the risks of exposure-related health hazards.
alerting health professionals, the public, and the media to the levels of risk for particular potential hazards and the reasons for interventions.
ensuring that doctors and scientists explain the results of environmental monitoring studies – for example, the results of water ?uoridation in the UK to improve dental health.
National policies In the United Kingdom in 1996, an important step in linking environment and health was taken by a government-initiated joint consultation by the Departments of Health and Environment about adding ‘environment’ as a key area within the Health of the Nation strategy. The ?rst UK Minister of State for Public Health was appointed in 1997 with responsibilities for health promotion and public-health issues, both generally and within the NHS. These responsibilities include the implementation of the Health of the Nation strategy and its successor, Our Healthy Nation. The aim is to raise the priority given to human health throughout government departments, and to make health and environmental impact assessment a routine part of the making, implementing and assessing the impact of policies.
Global environmental risks The scope of many environmental threats to human health are international and cannot be regulated e?ectively on a local, regional or even national basis. One example is the Chernobyl nuclear reactor accident, which led to a major release of radiation, the effects of which were felt in many countries. Some international action has already been taken to tackle global environmental problems, but governments should routinely measure the overall impacts of development on people and their environments and link with industry to reduce damage to the environment. For instance, the effects of global warming and pollution on health should be assessed within an ecological framework if communities are to respond e?ectively to potential new global threats to the environment.... environment and health
Nutritional Profile Energy value (calories per serving): Low Protein: Moderate Fat: Low Saturated fat: Low Cholesterol: None Carbohydrates: High Fiber: High Sodium: Low Major vitamin contribution: Vitamin C Major mineral contribution: Iron, selenium
About the Nutrients in This Food Although raw garlic has some fiber and protein plus vitamins and minerals, we rarely eat enough garlic to get useful amounts of these nutrients. Source: USDA Nut rient Data Laborator y. Nat ional Nut rient Database for Standard Reference. Available online. UR L : http://w w w.nal.usda. gov/fnic/foodcomp/search /. Elephant garlic, a cross between an onion and garlic that may grow as large as a grapefruit, has a milder flavor than regular garlic. Garlic contains alliin and allicin, two sulfur compounds with antibi- otic activity. In a number of laboratory experiments, garlic juice appears to inhibit the growth of a broad variety of bacteria, yeast, and fungi growing in test tubes, but its effects on human beings have yet to be proven.
Diets That May Restrict or Exclude This Food Antiflatulence diet Bland diet
Buying This Food Look for: Firm, solid cloves with tight clinging skin. If the skin is paper y and pulling away from the cloves and the head feels light for its size, the garlic has withered or rotted away inside.
The Most Nutritious Way to Serve This Food Fresh.
Storing This Food Store garlic in a cool, dark, air y place to keep it from dr ying out or sprouting. ( When garlic sprouts, diallyl disulfide—the sulfur compound that gives fresh garlic its distinctive taste and odor—goes into the new growth and the garlic itself becomes milder.) A n unglazed ceramic “garlic keeper” will protect the garlic from moisture while allowing air to circulate freely around the head and cloves. Properly stored, garlic will keep for several months. Do not refrigerate garlic unless you live in a very hot and humid climate.
Preparing This Food To peel garlic easily, blanch the cloves in boiling water for about 30 seconds, then drain and cool. Slice off the root end, and the skin should come right off without sticking to your fin- gers. Or you can put a head of fresh, raw garlic on a flat surface and hit the flat end with the flat side of a knife. The head will come apart and the skin should come off easily. To get the most “garlicky” taste from garlic cloves, chop or mash them or extract the oil with a garlic press. When you cut into a garlic clove, you tear its cell walls, releasing an enzyme that converts sulfur compounds in the garlic into ammonia, pyruvic acid, and diallyl disulfide.
What Happens When You Cook This Food Heating garlic destroys its diallyl disulfide, which is why cooked garlic is so much milder tasting than raw garlic.
How Other Kinds of Processing Affect This Food Drying. Drying removes moisture from garlic but leaves the oils intact. Powdered garlic and garlic salt should be stored in a cool, dry place to keep their oils from turning rancid. Garlic salt is much higher in sodium than either raw garlic, garlic powder, or dried garlic flakes.
Medical Uses and/or Benefits Protection against some cancers. The organic sulfur compounds in garlic and onions appear to reduce the risk of some forms of cancer perhaps by preventing the formation of carcinogens in your body or by blocking carcinogens from reaching or reacting with sensitive body tis- sues or by inhibiting the transformation of healthy cells to malignant ones. Protection against circulatory diseases. In a number of laboratory studies during the 1980s, adding garlic oil to animal feeds reduced levels of low-density lipoproteins (LDLs), the fat and protein particles that carry cholesterol into your arteries, and raised levels of high density lipoproteins (HDLs), the particles that carry cholesterol out of the body. However, current studies are contradictory. One year-long study at the Harbor-UCLA Medical Center showed that daily doses of aged garlic (brand name Kyolic) appeared to reduce the formation of cholesterol deposits in arteries while lowering blood levels of homocysteine, an amino acid the American Heart Association calls an independent risk factor for heart disease. But another study funded by the National Center for Complementary and Alternative Medicine (NCCAM), a division of the National Institutes of Health, to determine the safety and effec- tiveness of garlic showed that neither fresh garlic nor powdered garlic nor garlic tablets have any effect on cholesterol levels.
Adverse Effects Associated with This Food Body odor, halitosis. Diallyl disulfide is excreted in perspiration and in the air you exhale, which is why eating garlic makes you smell garlicky.
Food/Drug Interactions Anticoagulants (blood thinners). Garlic appears to reduce blood’s ability to clot, thus increas- ing the effect of anticoagulants, including aspirin. NCCAM recommends using garlic with caution before surgery, including dental surgery. Patients who have a clotting disorder should consult their own doctors before using garlic.... garlic
A variation of the syndrome – Munchausen’s syndrome by proxy, better termed ‘fabricated and induced illness’ – has been identi?ed, in which the persons affected in?ict damage upon others, usually children (or even animals) in their care. Factitious illness refers to simulating symptoms, such as stating that the child has blood in its urine when it is actually the parent’s blood. Induced illness includes such events as injecting dirty water into a baby’s muscles, dropping mild caustic into their eyes, adding salt to a baby’s milk or diluting it 50–50 with water, and so on. Much debate has ensued about the suggestion that some sudden infant deaths are due to smothering rather than natural causes, as a type of induced illness. As a consequence of two successful appeals against conviction for murder in 2004, the UK attorney general ordered a review of all criminal and family court cases in which disputed medical evidence had formed the basis of the decision. Paediatricians are concerned that one result is likely to be an increase in undetected child abuse.... munchausen’s syndrome
Treatment The disease is prevented or cured by adding to the diet, foods such as fresh meat, eggs, milk, liver, and yeast extracts, as well as nicotinic acid – in addition to improving the general conditions of life.... pellagra
Habitat: Not common as a wild plant, except on damp heaths and commons. Frequently seen in cottage gardens. Indigenous to Britain and Europe.
Features ? This member of the mint family grows up to twelve inches high, the stembeing bluntly quadrangular. The one to one and a half inch long, egg-shaped leaves are opposite, on short stalks ; they are slightly serrate and nearly smooth. Purple flowers appear in August. The odour is rather pungent, mint-like but characteristic.Part used ? The whole herb.Action: Carminative, emmenagogue, diaphoretic and stimulant.
An infusion of 1 ounce to 1 pint of boiling water, taken warm in teacupful doses frequently repeated, is helpful in hysteria, flatulence and sickness. For children's ailments such as feverish colds, disordered stomach and measles, Pennyroyal infusion may be given in appropriate doses with confidence. Its diaphoretic and stimulant action recommends it for chills and incipient fevers, and the infusion works as an emmenagogue when such ailments retard and obstruct menstruation. The oil of Pennyroyal is a first-rate protection against the bites of mosquitoes, gnats, and similar winged pests. The herb is used to some extent as a flavouring. Although not so popular as other herbs for this purpose, the mint-like flavour and carminative virtues of Pennyroyal should recommend it to cooks as adding to both palatability and digestibility of various dishes.American or Mock Pennyroyal are the names given to the dried leaves and flowering tops of Hedeoma pulegioides. This plant, although quite different in appearance from the European Pennyroyal, has similar medicinal values.... pennyroyalHabitat: Cultivated in gardens.
Features ? Stem and leaves reddish, grows up to about twelve inches. Stem quadrangular, slightly hairy. Leaves stalked, oblong-lanceolate, rounded at ends, crenulate at margins, reticulated both sides. Flowers labiate, reddish-purple. Taste, powerfully aromatic.Part used ? Leaves.Action: Aromatic, astringent, tonic, stomachic.
In the treatment of laryngitis, inflammation of throat and tonsils, and ulceration of mouth and throat. The 1 ounce to 1 pint infusion in frequent wineglass doses is given as an internal medicine, the gargle and mouth wash being made as follows ? Pour 1 pint of hot malt vinegar on to 1 ounce of the Red Sage leaves, adding 1/2 pint of cold water.Both Red Sage and the green-leaved variety are extensively used in the kitchen as a flavouring and digestive,Red Sage will also tend to darken grey hair—see "Toilet Recipes."... red sageCauses The disease is caused by the bacillus Clostridium tetani, found generally in earth and dust and especially in places where animal manure is collected. Infection usually follows a wound, especially a deeply punctured or gunshot wound, with the presence of some foreign body. It is a hazard in war and also among farmers, gardeners and those in the construction industry. The bacillus develops a toxin in the wound, which is absorbed through the motor nerves into the spinal cord where it renders the nerves excitable and acutely sensitive to mild stimuli.
Symptoms Most commonly appearing within four to ?ve days of the wound, the patient’s symptoms may be delayed for several weeks – by which time the wound may have healed. Initially there is muscle sti?ness around the wound followed by sti?ness around the jaw, leading to lockjaw, or trismus. This extends to the muscles of the neck, back, chest, abdomen, and limbs, leading to strange, often changing, contorted postures, accompanied by frequent seizures – often provoked by quite minor stimuli such as a sudden noise. The patient’s breathing may be seriously affected, in severe cases leading to ASPHYXIA; the temperature may rise sharply, often with sweating; and severe pain is common. Mental clarity is characteristic adding to the patient’s anxiety. In severe infections death may be from asphyxia, PNEUMONIA, or general exhaustion. More commonly, the disease takes a chronic course, leading to gradual recovery. Outcome depends on several factors, chie?y the patient’s immune status and age, and early administration of appropriate treatment.
Tetanus may occur in newborn babies, particularly when birth takes place in an unhygienic environment. It is particularly common in the tropics and developing countries, with a high mortality rate. Local tetanus is a rare manifestation, in which only muscles around the wound are affected, though sti?ness may last for several months. STRYCHNINE poisoning and RABIES, although similar in some respects to tetanus, may be easily distinguished by taking a good history.
Prevention and treatment The incidence of tetanus in the United Kingdom has been almost abolished by the introduction of tetanus vaccine (see IMMUNISATION). Children are routinely immunised at two, three and four months of age, and boosters are given later in life to at-risk workers, or those travelling to tropical parts.
Treatment should be started as soon as possible after sustaining a potentially dangerous wound. An intravenous injection of antitoxin should be given immediately, the wound thoroughly cleaned and PENICILLIN administered. Expert nursing is most important. Spasms may be minimised by reducing unexpected stimuli, and diazepam (see BENZODIAZEPINES; TRANQUILLISERS) is helpful. Intravenous feeding should be started immediately if the patient cannot swallow. Aspiration of bronchial secretions and antibiotic treatment of pneumonia may be necessary.... tetanus
Plant essences give plants their scent and were known to the ancient civilisations of Egypt and Greece as the ‘vital force’ or spirit of the plant. They were used for inhalation, rubbing on the skin or as a healthful addition to baths and foot-baths. The art is complementary to phytotherapy, acupuncture and other systems of alternative medicine.
The aromatherapist uses oils individually or in blends of different oils. The natural concentrated oil is usually diluted by adding a vegetable oil before direct application to the skin. A massage oil usually comprises 6 drops essential oil to 10ml (2 teaspoons) carrier oil – Almond, Peanut or other vegetable oil.
The skin is known to be an integral part of the immune system. T-cells are scattered throughout, primarily in the epidermis or outer layer. It has been demonstrated that oils rubbed on the skin are readily absorbed and borne to distant organs in the body via the bloodstream to soothe, relax and heal. Some oils should not be used during pregnancy or lactation.
An oil may be used as a natural perfume. As a bath oil, 5-6 drops of a favourite oil may be added to bathwater. Oils freshen a room; stimulate or relax as desired when added to water on a warm radiator. Oils are never used on the skin undiluted.
The aromatherapist never uses essential oils internally. Other carrier oils may be used: Sesame seed, Sunflower seed, Apricot kernel and Wheatgerm. Usual methods of applying essential oils: massage, inhalation and baths. When adding oils to baths water should not be too hot which causes oils to evaporate.
Remedies absorbed into the body via the skin avoid metabolism by the liver as when taken by mouth.
When the therapy was used in a geriatric ward in Oxford drug expenditure on laxatives and night sedatives fell. It was reported to have given profoundly deaf patients, many of whom had multiple sensory deficits, tranquillity. The results of a randomised trial in patients on an intensive care unit showed significantly greater psychological improvement (as demonstrated with anxiety and mood rating scales) in those given aromatherapy (1 per cent Lavender and Grapeseed oil) over those massaged with Grapeseed oil only or those prescribed rest alone. (The Lancet 1990 336 (8723) 1120)
The governing body of the therapy in the UK is the Aromatherapy Organisations Council (AOC) which represents the majority of professional practitioners. Enquiries: AOC, 3 Latymer Close, Braybrooke, Market Harborough. Leicester LE16 8LN. Tel/Fax 01858 434242. ... aromatherapy
Transfusion of blood is a technique that has been used since the 17th century – although, until the 20th century, with a subsequent high mortality rate. It was only when incompatibility of BLOOD GROUPS was considered as a potential cause of this high mortality that routine blood-testing became standard practice. Since the National Blood Transfusion Service was started in the United Kingdom (in 1946), blood for transfusion has been collected from voluntary, unpaid donors: this is screened for infections such as SYPHILIS, HIV, HEPATITIS and nvCJD (see CREUTZFELDT-JAKOB DISEASE (CJD)), sorted by group, and stored in blood-banks throughout the country.
In the UK in 2004, the National Blood Authority – today’s transfusion service – announced that it would no longer accept donations from anyone who had received a blood transfusion since 1980 – because of the remote possibility that they might have been infected with the PRION which causes nvCJD.
A standard transfusion bottle has been developed, and whole blood may be stored at 2–6 °C for three weeks before use. Transfusions may then be given of whole blood, plasma, blood cells, or PLATELETS, as appropriate. Stored in the dried form at 4–21 °C, away from direct sunlight, human plasma is stable for ?ve years and is easily reconstituted by adding sterile distilled water.
The National Blood Authority prepares several components from each donated unit of blood: whole blood is rarely used in adults. This permits each product, whether plasma or various red-cell concentrates, to be stored under ideal conditions and used in appropriate clinical circumstances – say, to restore blood loss or to treat haemostatic disorders.
Transfusion of blood products can cause complications. Around 5 per cent of transfused patients suffer from a reaction; most are mild, but they can be severe and occasionally fatal. It can be di?cult to distinguish a transfusion reaction from symptoms of the condition being treated, but the safe course is to stop the transfusion and start appropriate investigation.
In the developed world, clinicians can expect to have access to high-quality blood products, with the responsibility of providing blood resting with a specially organised transfusion service. The cause of most fatal haemolytic transfusion reactions is a clerical error due to faulty labelling and/or failure to identify the recipient correctly. Hospitals should have a strict protocol to prevent such errors.
Arti?cial blood Transfusion with blood from donors is facing increasing problems. Demand is rising; suitable blood donors are becoming harder to attract; the processes of taking, storing and cross-matching donor blood are time-consuming and expensive; the shelf-life is six weeks; and the risk of adverse reactions or infection from transfused blood, although small, is always present. Arti?cial blood would largely overcome these drawbacks. Several companies in North America are now preparing this: one product uses puri?ed HAEMOGLOBIN from humans and another from cows. These provide oxygen-carrying capacity, are unlikely to be infectious and do not provoke immunological rejections. Yet another product, called Oxygene®, does not contain any animal or human blood products; it comprises salt water and a substance called per?ubron, the molecules of which store oxygen and absorb carbon dioxide more e?ectively than does haemoglobin. Within 24 hours of being transfused into a person’s bloodstream, per?ubron evaporates and is harmlessly breathed out by the recipient. Arti?cial blood is especially valuable in that it contains no unwanted proteins that can provoke adverse immunological reactions. Furthermore, it is disease-free, lasts for up to three years and is no more expensive than donor blood. It could well take the place of donor blood within a few years.
Autologous transfusion is the use of an individual’s own blood, provided in advance, for transfusion during or after a surgical operation. This is a valuable procedure for operations that may require large transfusions or where a person has a rare blood group. Its use has increased for several reasons:
fear of infection such as HIV and hepatitis.
shortages of donor blood and the rising cost of units of blood.
substantial reduction of risk of incompatible transfusions. In practice, blood transfusion in the UK is
remarkably safe, but there is always room for improvement. So, in the 1990s, a UK inquiry on the Serious Hazards of Transfusion (SHOT) was launched. It established (1998) that of 169 recently reported serious hazards following blood transfusion, 81 had involved a blood component being given to the wrong patient, while only eight were the result of viral or bacterial infections.
There are three ways to use a patient’s own blood in transfusion:
(1) predeposit autologous donation (PAD) – taking blood from a patient before operation and transfusing this blood back into the patient as required during and after operation.
(2) acute normovalaemic haemodilution (ANH) – diluting previously withdrawn blood and thus increasing the volume before transfusion.
(3) perioperative cell salvage (PCS) – the use of centrifugal cell separation on blood saved during an operation, particularly spinal surgery where blood loss may be considerable.
The government has urged NHS trusts to consider the introduction of PCS as a possible adjunct or alternative to banked-blood transfusion. In one centre (Nottingham), PCS has been used in the form of continuous autologous transfusion for several years with success.
Exchange transfusion is the method of treatment in severe cases of HAEMOLYTIC DISEASE OF THE NEWBORN. It consists of replacing the whole of the baby’s blood with Rh-negative blood of the correct blood group for the baby.... transfusion
Constituents: allantoin, saponins, Vitamin C and K.
Keynote: kidneys and bladder.
Action: antilithic, mild stimulant, soothing urinary demulcent, diuretic.
Uses: Kidney and bladder disorders. Cystitis, uncontrollable bladder, retention, pus in the urine, bed- wetting, prostate gland enlargement, irritation of the urinary tract by phosphatic and uric acids, urethritis, expulsion of gravel. Gonorrhoea, in combination with powerful alteratives: Yellow Dock, Burdock, Queen’s Delight.
Heart failure with oedema and scanty urine; used with success. (William Boericke MD) Chronic malaria – in strong infusion the shucks have been used with success. (Dr E.C. Lowe) Nephritis (with equal parts Marshmallow) for temporary relief. Its value is increased by adding to it (equal parts) Dandelion root and Shepherd’s Purse herb. (J.H. Greer MD) Of special value for bed-wetting: with Agrimony herb (equal parts). Diabetes. (Chinese medicine)
Preparations: It is a consensus of professional opinion that the infusion (tea) is the best form. 3-4 teaspoons to each cup boiling water; infuse 15 minutes; drink freely.
Liquid Extract: 1-2 teaspoons, in water.
Tincture: 1-3 teaspoons, in water. ... corn silk
Example: ingredients: olive oil, beeswax, lanolin, herb.
Method: Infuse half an ounce herb (Chickweed, Elderflowers, Comfrey, etc) in half a pint boiling water for 20 minutes, strain. Place 1oz olive oil in a double saucepan or basin, standing in a vessel of hot water (not boiling). Add: half an ounce beeswax and half an ounce lanolin. In a separate vessel warm 3 tablespoons infusion and dissolve into it half a teaspoon borax. When beeswax and lanolin are well melted in the olive oil, reduce heat and stir in the infusion. Continue stirring until warm, adding a few drops of perfume if desired. When it begins to thicken pour into pots and keep in a refrigerator. When opened should be used within a few weeks. Purpose of borax is to prevent formation of mould. ... cream
Rash: blotchy and orange-red. Commencing behind the ears, it rapidly invades the whole body. Complications: inflammation of the middle ear, brain, and eyes.
Prophylactic: Pulsatilla.
A Danish study confirms that suppression of measles with drugs and vaccines can contribute to dermatitis, arthritis and cancer later in life.
Treatment by or in liaison with a general medical practitioner.
Alternatives. Marigold petal tea popular: 2-6 teaspoons to 1 pint boiling water. Make in vacuum flask. Consume 1-2 flaskfuls daily.
Other teas. Lime flowers, Chamomile, Elderflowers and Peppermint, Vervain. Formula (France): equal parts, German Chamomile, Catmint, Thyme. 2 teaspoons to each cup boiling water; infuse 15 minutes. 1 cup freely. Children: 2-5 teaspoons each year to 5 years; quarter to half cup to 10 years.
Jethro Kloss. 1 teaspoon Pleurisy root; quarter of a teaspoon powdered Ginger. Steep in 1 pint boiling water. For hyperactive child, add 1 teaspoon Skullcap. Infuse 20 minutes. Dose: half-1 cup freely. Children: 2-5 teaspoons each year to 5 years; quarter to half cup to 10 years.
Traditional. First give laxative to clear stomach and bowels. Then, bruise Houseleek, adding equal weight of honey. Dessertspoon every 2 hours. Cup of Balm tea assists reduction of temperature.
Topical. Wash with warm Elderflowers or Chamomile tea. Aloe Vera juice.
Aromatherapy. To inhale or for bath: Lavender essential oil.
Enema. Constipation. Injection of warm Chamomile tea.
Eyes. Impairment of sight possible. For inflamed eyes and lids bathe with warm Elderflowers or Chamomile tea.
Note: There is always debility and chilliness followed by a throwing out of the skin morbific materials. Diaphoretic drinks are important so that no undue stress is placed on the kidneys. These include teas of Yarrow, Lemon Balm, Lime flowers, Hyssop, Ginger, Elderflowers and Peppermint.
Tincture. Echinacea. Adults: 1 teaspoon. Child: 1 drop each year to 5; thereafter 2 drops each year to 12 years.
Diet. 3-day fast, if possible. No solid food. Abundant Vitamin C drinks, fruit juices. All cases should receive Vitamin A supplements, halibut liver oil. Foods rich in beta-carotene (carrots). ... measles
Prescriptions. While specimen combinations appear for each specific disease in this book, medicines from the dispensary may be varied many times during the course of treatment. The practitioner will adapt a prescription to a patient’s individual clinical picture by adding and subtracting agents according to the changing basic needs of the case. For instance, a first bottle of medicine or blend of powders may include a diuretic to clear the kidneys in preparation for the elimination of wastes and toxins unleashed by active ingredients.
The reader should never underestimate the capacity of herbal medicine to regenerate the human body, even from the brink of disaster.
Acknowledgements. I am indebted to my distinguished mentor, Edgar Gerald Jones, Mansfield, Nottinghamshire, England, to whom I owe more than I could ever repay. I am indebted also to the National Institute of Medical Herbalists, and to the British Herbal Medicine Association, both of which bodies have advanced the cause of herbal medicine. I have drawn heavily upon the British Herbal Pharmacopoeias 1983 and 1990, authentic publications of the BHMA, and have researched major works of ancient and modern herbalism including those pioneers of American Eclectic Medicine: Dr Samuel Thomson, Dr Wooster Beach, Dr Finlay Ellingwood and their British contemporaries. All made a vital contribution in their day and generation. I have endeavoured to keep abreast of the times, incorporating the latest scientific information at the time of going to press. For the purposes of this book I am especially indebted to my friend Dr John Cosh for checking accuracy of the medical material and for his many helpful suggestions.
A wealth of useful plants awaits further investigation. Arnica, Belladonna and Gelsemium are highly regarded by European physicians. It is believed that these plants, at present out of favour, still have an important role in medicine of the future. The wise and experienced clinician will wish to know how to harness their power to meet the challenge of tomorrow’s world.
Perhaps the real value of well-known alternative remedies lies in their comparative safety. Though largely unproven by elaborate clinical trials, the majority carry little risk or harm. Some have a great potential for good. The therapy is compatible with other forms of treatment.
The revival of herbal medicine is no passing cult due to sentimentality or superstition. It indicates, rather, a return to that deep devotion to nature that most of us have always possessed, and which seems in danger of being lost in the maze of modern pharmacy. It is an expression of loyalty to all that is best from
the past as we move forward into the 21st century with a better understanding of disease and its treatment. I believe the herbal profession has a distinguished and indispensible contribution to make towards the conquest of disease among peoples of the world, and that it should enjoy a place beside orthodox medicine.
Who are we to say that today’s antibiotics and high-tech medicine will always be available? In a world of increasing violence, war and disaster, a breakdown in the nation’s health service might happen at any time, thus curtailing production of insulin for the diabetic, steroids for the hormone-deficient, and anti-coagulants for the thrombotic. High-technology can do little without its specialised equipment. There may come a time when we shall have to reply on our own natural resources. It would be then that a knowledge of alternatives could be vital to survival. ... self medication
Gastric surgery interferes with the normal mechanism for emptying food from the stomach (see digestion). If a meal rich in carbohydrates is “dumped” too quickly from the stomach, the upper intestine may swell. This, together with the excessive amounts of certain hormones released into the bloodstream, causes the symptoms of early dumping.
As sugars are absorbed from the intestine, they rapidly increase the blood glucose level, causing excess insulin release. This may in turn later lower the blood glucose level below normal, causing the symptoms of late dumping.
A person who has had a gastrectomy can avoid symptoms by eating frequent, small dry meals that do not contain refined carbohydrates. Symptoms may also be prevented by lying down after a large meal. Adding guar gum to food is sometimes effective.... dumping syndrome
Avoid overstocking; some herbs lose their potency on the shelf in time, especially if exposed. Do not keep on a high shelf out of the way. Experts suggest a large box with a lid to protect its contents, kept in a cool dry place away from foods and other household items. Store mixtures containing Camphor separately elsewhere. Camphor is well-known as a strong antidote to medicinal substances. Keep all home-made ointments in a refrigerator. However harmless, keep all remedies out of reach of children. Be sure that all tablet containers have child-resistant tops.
Keep a separate box, with duplicates, permanently in the car. Check periodically. Replace all tablets when crumbled, medicines with changed colour or consistency. Always carry a large plastic bottle of water in the car for cleansing dirty wounds and to form a vehicle to Witch Hazel and other remedies. Label all containers clearly.
Health care items: Adhesive bandages of all sizes, sterile gauze, absorbant cotton wool, adhesive tape, elastic bandage, stitch scissors, forceps (boiled before use), clinical thermometer, assorted safety pins, eye-bath for use as a douche for eye troubles, medicine glass for correct dosage.
Herbal and other items: Comfrey or Chickweed ointment (or cream) for sprains and bruises. Marshmallow and Slippery Elm (drawing) ointment for boils, abscesses, etc. Calendula (Marigold) ointment or lotion for bleeding wounds where the skin is broken. An alternative is Calendula tincture (30 drops) to cupful of boiled water allowed to cool; use externally, as a mouth rinse after dental extractions, and sipped for shock. Arnica tincture: for bathing bruises and swellings where the skin is unbroken (30 drops in a cup of boiled water allowed to cool). Honey for burns and scalds. Lobelia tablets for irritating cough and respiratory distress. Powdered Ginger for adding to hot water for indigestion, vomiting, etc. Tincture Myrrh, 5-10 drops in a glass of water for sore throats, tonsillitis, mouth ulcers and externally, for cleansing infected or dirty wounds. Tincture Capsicum (3-10 drops) in a cup of tea for shock, or in eggcup Olive oil for use as a liniment for pains of rheumatism. Cider vinegar (or bicarbonate of Soda) for insect bites. Oil Citronella, insect repellent. Vitamin E capsules for burns; pierce capsule and wipe contents over burnt area. Friar’s balsam to inhale for congestion of nose and throat. Oil of Cloves for toothache. Olbas oil for general purposes. Castor oil to assist removal of foreign bodies from the eye. Slippery Elm powder as a gruel for looseness of bowels. Potter’s Composition Essence for weakness or collapse. Antispasmodic drops for pain.
Distilled extract of Witch Hazel deserves special mention for bleeding wounds, sunburn, animal bites, stings, or swabbed over the forehead to freshen and revive during an exhausting journey. See: WITCH HAZEL.
Stings of nettles or other plants are usually rendered painless by a dock leaf. Oils of Tea Tree, Jojoba and Evening Primrose are also excellent for first aid to allay infection. For punctured wounds, as a shoemaker piercing his thumb with an awl or injury from brass tacks, or for shooting pains radiating from the seat of injury, tincture or oil of St John’s Wort (Hypericum) is the remedy. ... first aid and medicine chest
Some components of dietary fibre hold water, thereby adding bulk to the faeces and aiding bowel function. For this reason, dietary fibre can be effective in treating constipation, diverticular disease, and irritable bowel syndrome. Unrefined carbohydrate foods such as wholemeal bread, cereals, and root vegetables are rich in fibre. (See also nutrition.)... fibre, dietary
Causes: exposure to chemicals, X-rays or radioactive material. Genetic factors are believed to predispose. The condition may be acute or chronic and may follow chemotherapy.
Remissions are known to have been induced by a preparation from the Periwinkle plant (Vinca rosea) now re-classified as Catharanthus roseus.
“Smokers suffer a significantly increased risk of developing acute myelocytic leukaemia.” (“Cancer”: 1987 vol 60, pp141-144)
Acute Leukaemia. Rapid onset with fatality within weeks or months. Fever. Proliferation of white cells in the bone marrow which are released and blood-borne to the liver, spleen and lymphatics. There may be bleeding from kidneys, mouth, bowel and beneath the skin. (Shepherd’s Purse, Yarrow) The acute form is known also as acute lymphoblastic or acute myeloblastic leukaemia. May be mis-diagnosed as tuberculosis.
Chronic Leukaemia. Gradual onset. Breathlessness from enlargement of the spleen. Swelling of glands under arms, in neck and groin. Loss of weight, appetite, strength, facial colour and body heat. Anaemia, spontaneous bleeding and a variety of skin conditions. Diarrhoea. Low grade fever.
No cure is known, but encouraging results in orthodox medicine promise the disease may be controlled, after the manner of diabetes by insulin. Successful results in such control are reported by Dr Hartwell, National Cancer Institute, Maryland, USA, with an alkaloid related to Autumn Primrose (Colchicum officinale). Vinchristine, a preparation from Periwinkle is now well-established in routine treatment. Red Clover, also, is cytotoxic to many mammalian cells. Vitamin C (present in many herbs and fruits) inhibits growth of non-lymphoblastic leukaemia cells. Good responses have been observed by Dr Ferenczi, Hungary, by the use of raw beet root juice.
Also treated with success by Dr Hartland (above) has been lymphocytic leukaemia in children which he treated with a preparation from Periwinkle.
Choice of agents depends largely upon the clinical experience of the practitioner and ease of administration. Addition of a nerve restorative (Oats, Kola, Black Cohosh or Helonias) may improve sense of well-being. To support the heart and circulatory system with cardiotonics (Hawthorn, Motherwort, Lily of the Valley) suggests sound therapy.
Herbal treatment may favourably influence haemoglobin levels and possibly arrest proliferation of leukaemic cells and reduce size of the spleen. It would be directed towards the (a) lymphatic system (Poke root), (b) spleen (Tamarinds), (c) bone marrow (Yellow Dock), and (d) liver (Blue Flag root).
An older generation of herbalists prescribed Blue Flag root, Yellow Dock, Poke root, Thuja and Echinacea, adding other agents according to indications of the particular case.
Tea. Formula. Equal parts: Red Clover, Gotu Kola, Plantain. 1-2 teaspoons to each cup boiling water; infuse 10-15 minutes. 1 cup thrice daily.
New Jersey tea (ceanothus). 1 teaspoon to each cup boiling water. Half-1 cup thrice daily.
Periwinkle tea (Vinca rosea). 2 teaspoons to each cup boiling water; infuse 15 minutes. 1 cup thrice daily.
Decoction. Formula. Equal parts: Echinacea, Yellow Dock, Blue Flag root. 1 teaspoon to each cup water gently simmered 20 minutes. 1 cup before meals thrice daily.
Formula. Red Clover 2; Yellow Dock 1; Dandelion root 1; Thuja quarter; Poke root quarter; Ginger quarter. Dose: Liquid Extract: 1 teaspoon. Tinctures: 1-2 teaspoons. Powders: 500mg (two 00 capsules or one-third teaspoon). Thrice daily.
Vinchristine. Dosage as prescribed. In combination with other medicines.
Wheatgrass. Juice of fresh Wheatgrass grown as sprouts and passed through a juicer. Rich in minerals. One or more glasses daily.
Beetroot juice. Rich in minerals. Contains traces of rare rabidium and caesium, believed to contribute to anti-malignancy effect. (Studies by Dr A. Ferenczi, Nobel Prize-winner, published 1961)
Diet: Dandelion coffee.
Supplements. B-complex, B12, Folic acid, Vitamin C 2g morning and evening, Calcium ascorbate 2g morning and evening. Copper, Iron, Selenium, Zinc.
Childhood Leukaemia. Research has linked the disease with fluorescent lighting. “Fluorescent tubes emit blue light (400mm wavelength). Light penetrates the skin and produces free radicals. Free radicals damage a child’s DNA. Damaged DNA causes leukaemia to develop. The type and intensity of lighting in maternity wards should be changed. This could be prevented by fitting cheap plastic filters to fluorescent lights in maternity wards.” (Peter Cox, in “Here’s Health”, on the work of Dr Shmuel Ben-Sasson, The Hubert Humphrey Centre of Experimental Medicine and Cancer Research, Jerusalem)
Treatment by hospital specialist. ... leukaemia
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