A vitamin of the B complex (see vitamin B complex) that is essential for the breakdown of fats.
Habitat: Cultivated in Punjab, Kashmir and the Nilgiri hills.
English: Quince Fruit.Ayurvedic: Amritaphala, Paatalaa, Simbitikaa.Unani: Bihi, Bihidaanaa.Siddha/Tamil: Shimaimathala.Action: Fruit pulp and seeds— soothing and demulcent; used in irritable bowel syndrome, diarrhoea, dysentery, constipation, and in irritable conditions of the mucous membrane. Leaf, bud and bark—astringent. Fruit— expectorant. Mucilage—used externally for scalds, ulcers and burns.
The seed kernel contains the gly- coside amygdalin, tannin, mucilage (about 22%), ash (1.3%) and fatty oil (l4-19%).In Greece, a tea prepared by boiling dry seeds in water is given in cystitis. The major water-soluble polysac- charide in the mucilage of seeds contains a high proportion of glucuronic acid residues.The fruit contains pectin (yield 0.53% fresh weight) and is similar to that of apple. Ionone glycosides, along with octadienoic acid and its diol, have been isolated from the fruit.Fruit juice contains thiamine, riboflavin, nicotinic acid, vitamin B6, inositol, pantothenic acid, folic acid and biotin.The essential oil also gave a number of ionone-related compounds. The buds contain a cyanogenetic glycoside. The bark and shoots yield hydrocyanic acid on distillation.... cydonia oblongaNutritional Profile Energy value (calories per serving): Moderate Protein: High Fat: High Saturated fat: Moderate Cholesterol: High Carbohydrates: Low Fiber: None Sodium: Moderate to high Major vitamin contribution: Vitamin A, riboflavin, vitamin D Major mineral contribution: Iron, calcium
About the Nutrients in This Food An egg is really three separate foods, the whole egg, the white, and the yolk, each with its own distinct nutritional profile. A whole egg is a high-fat, high-cholesterol, high-quality protein food packaged in a high-calcium shell that can be ground and added to any recipe. The proteins in eggs, with sufficient amounts of all the essential amino acids, are 99 percent digestible, the standard by which all other proteins are judged. The egg white is a high-protein, low-fat food with virtually no cholesterol. Its only important vitamin is riboflavin (vitamin B2), a vis- ible vitamin that gives egg white a slightly greenish cast. Raw egg whites contain avidin, an antinutrient that binds biotin a B complex vitamin for- merly known as vitamin H, into an insoluble compound. Cooking the egg inactivates avidin. An egg yolk is a high-fat, high-cholesterol, high-protein food, a good source of vitamin A derived from carotenes eaten by the laying hen, plus vitamin D, B vitamins, and heme iron, the form of iron most easily absorbed by your body. One large whole egg (50 g/1.8 ounce) has five grams fat (1.5 g satu- rated fat, 1.9 g monounsaturated fat, 0.7 g polyunsaturated fat), 212 mg cholesterol, 244 IU vitamin A (11 percent of the R DA for a woman, 9 percent * Values are for a whole egg. of the R DA for a man), 0.9 mg iron (5 percent of the R DA for a woman, 11 percent of the R DA for a man) and seven grams protein. The fat in the egg is all in the yolk. The protein is divided: four grams in the white, three grams in the yolk.
The Most Nutritious Way to Serve This Food With extra whites and fewer yolks to lower the fat and cholesterol per serving.
Diets That May Restrict or Exclude This Food Controlled-fat, low-cholesterol diet Low-protein diet
Buying This Food Look for: Eggs stored in the refrigerated dair y case. Check the date for freshness. NOTE : In 1998, the FDA and USDA Food Safety and Inspection Service (FSIS) proposed new rules that would require distributors to keep eggs refrigerated on the way to the store and require stores to keep eggs in a refrigerated case. The egg package must have a “refrigera- tion required” label plus safe-handling instructions on eggs that have not been treated to kill Salmonella. Look for: Eggs that fit your needs. Eggs are graded by the size of the yolk and the thick- ness of the white, qualities that affect appearance but not nutritional values. The higher the grade, the thicker the yolk and the thicker the white will be when you cook the egg. A Grade A A egg fried sunny side up will look much more attractive than a Grade B egg prepared the same way, but both will be equally nutritions. Egg sizes ( Jumbo, Extra large, Large, Medium, Small) are determined by how much the eggs weigh per dozen. The color of the egg’s shell depends on the breed of the hen that laid the egg and has nothing to do with the egg’s food value.
Storing This Food Store fresh eggs with the small end down so that the yolk is completely submerged in the egg white (which contains antibacterial properties, nature’s protection for the yolk—or a developing chick embryo in a fertilized egg). Never wash eggs before storing them: The water will make the egg shell more porous, allowing harmful microorganisms to enter. Store separated leftover yolks and whites in small, tightly covered containers in the refrigerator, where they may stay fresh for up to a week. Raw eggs are very susceptible to Salmonella and other bacterial contamination; discard any egg that looks or smells the least bit unusual. Refrigerate hard-cooked eggs, including decorated Easter eggs. They, too, are suscep- tible to Salmonella contamination and should never be left at room temperature.
Preparing This Food First, find out how fresh the eggs really are. The freshest ones are the eggs that sink and lie flat on their sides when submerged in cool water. These eggs can be used for any dish. By the time the egg is a week old, the air pocket inside, near the broad end, has expanded so that the broad end tilts up as the egg is submerged in cool water. The yolk and the white inside have begun to separate; these eggs are easier to peel when hard-cooked. A week or two later, the egg’s air pocket has expanded enough to cause the broad end of the egg to point straight up when you put the egg in water. By now the egg is runny and should be used in sauces where it doesn’t matter if it isn’t picture-perfect. After four weeks, the egg will float. Throw it away. Eggs are easily contaminated with Salmonella microorganisms that can slip through an intact shell. never eat or serve a dish or bever age containing r aw fr esh eggs. sa lmonella is destroyed by cooking eggs to an inter nal temper atur e of 145°f ; egg-milk dishes such as custar ds must be cooked to an inter nal temper atur e of 160°f. If you separate fresh eggs by hand, wash your hands thoroughly before touching other food, dishes, or cooking tools. When you have finished preparing raw eggs, wash your hands and all utensils thoroughly with soap and hot water. never stir cooked eggs with a utensil used on r aw eggs. When you whip an egg white, you change the structure of its protein molecules which unfold, breaking bonds between atoms on the same molecule and forming new bonds to atoms on adjacent molecules. The result is a network of protein molecules that hardens around air trapped in bubbles in the net. If you beat the whites too long, the foam will turn stiff enough to hold its shape even if you don’t cook it, but it will be too stiff to expand natu- rally if you heat it, as in a soufflé. When you do cook properly whipped egg white foam, the hot air inside the bubbles will expand. Ovalbumin, an elastic protein in the white, allows the bubble walls to bulge outward until they are cooked firm and the network is stabilized as a puff y soufflé. The bowl in which you whip the whites should be absolutely free of fat or grease, since the fat molecules will surround the protein molecules in the egg white and keep them from linking up together to form a puff y white foam. Eggs whites will react with metal ions from the surface of an aluminum bowl to form dark particles that discolor the egg-white foam. You can whip eggs successfully in an enamel or glass bowl, but they will do best in a copper bowl because copper ions bind to the egg and stabilize the foam.
What Happens When You Cook This Food When you heat a whole egg, its protein molecules behave exactly as they do when you whip an egg white. They unfold, form new bonds, and create a protein network, this time with molecules of water caught in the net. As the egg cooks, the protein network tightens, squeez- ing out moisture, and the egg becomes opaque. The longer you cook the egg, the tighter the network will be. If you cook the egg too long, the protein network will contract strongly enough to force out all the moisture. That is why overcooked egg custards run and why overcooked eggs are rubbery. If you mix eggs with milk or water before you cook them, the molecules of liquid will surround and separate the egg’s protein molecules so that it takes more energy (higher heat) to make the protein molecules coagulate. Scrambled eggs made with milk are softer than plain scrambled eggs cooked at the same temperature. When you boil an egg in its shell, the air inside expands and begins to escape through the shell as tiny bubbles. Sometimes, however, the force of the air is enough to crack the shell. Since there’s no way for you to tell in advance whether any particular egg is strong enough to resist the pressure of the bubbling air, the best solution is to create a safety vent by sticking a pin through the broad end of the egg before you start to boil it. Or you can slow the rate at which the air inside the shell expands by starting the egg in cold water and letting it warm up naturally as the water warms rather than plunging it cold into boiling water—which makes the air expand so quickly that the shell is virtually certain to crack. As the egg heats, a little bit of the protein in its white will decompose, releasing sulfur that links up with hydrogen in the egg, forming hydrogen sulfide, the gas that gives rot- ten eggs their distinctive smell. The hydrogen sulfide collects near the coolest part of the egg—the yolk. The yolk contains iron, which now displaces the hydrogen in the hydrogen sulfide to form a green iron-sulfide ring around the hard-cooked yolk.
How Other Kinds of Processing Affect This Food Egg substitutes. Fat-free, cholesterol-free egg substitutes are made of pasteurized egg whites, plus artificial or natural colors, flavors, and texturizers (food gums) to make the product look and taste like eggs, plus vitamins and minerals to produce the nutritional equivalent of a full egg. Pasteurized egg substitutes may be used without additional cooking, that is, in salad dressings and eggnog. Drying. Dried eggs have virtually the same nutritive value as fresh eggs. Always refrigerate dried eggs in an air- and moistureproof container. At room temperature, they will lose about a third of their vitamin A in six months.
Medical Uses and/or Benefits Protein source. The protein in eggs, like protein from all animal foods, is complete. That is, protein from animal foods provides all the essential amino acids required by human beings. In fact, the protein from eggs is so well absorbed and utilized by the human body that it is considered the standard by which all other dietary protein is measured. On a scale known as biological value, eggs rank 100 ; milk, 93; beef and fish, 75; and poultry, 72. Vision protection. The egg yolk is a rich source of the yellow-orange carotenoid pigments lutein and zeaxanthin. Both appear to play a role in protecting the eyes from damaging ultraviolet light, thus reducing the risk of cataracts and age-related macular degeneration, a leading cause of vision of loss in one-third of all Americans older than 75. Just 1.3 egg yolks a day appear to increase blood levels of lutein and zeaxanthin by up to 128 percent. Perhaps as a result, data released by the National Eye Institute’s 6,000-person Beaver Dam ( Wisconsin) Eye Study in 2003 indicated that egg consumption was inversely associated with cataract risk in study participants who were younger than 65 years of age when the study started. The relative risk of cataracts was 0.4 for people in the highest category of egg consumption, compared to a risk of 1.0 for those in the lowest category. External cosmetic effects. Beaten egg whites can be used as a facial mask to make your skin look smoother temporarily. The mask works because the egg proteins constrict as they dry on your face, pulling at the dried layer of cells on top of your skin. When you wash off the egg white, you also wash off some of these loose cells. Used in a rinse or shampoo, the pro- tein in a beaten raw egg can make your hair look smoother and shinier temporarily by filling in chinks and notches on the hair shaft.
Adverse Effects Associated with This Food Increased risk of cardiovascular disease. Although egg yolks are high in cholesterol, data from several recent studies suggest that eating eggs may not increase the risk of heart disease. In 2003, a report from a 14-year, 177,000-plus person study at the Harvard School of Public Health showed that people who eat one egg a day have exactly the same risk of heart disease as those who eat one egg or fewer per week. A similar report from the Multiple R isk Factor Intervention Trial showed an inverse relationship between egg consumption and cholesterol levels—that is, people who ate more eggs had lower cholesterol levels. Nonetheless, in 2006 the National Heart, Lung, and Blood Institute still recommends no more than four egg yolks a week (including the yolk in baked goods) for a heart-healthy diet. The American Heart Association says consumers can have one whole egg a day if they limit cholesterol from other sources to the amount suggested by the National Cholesterol Education Project following the Step I and Step II diets. (Both groups permit an unlimited number of egg whites.) The Step I diet provides no more than 30 percent of total daily calories from fat, no more than 10 percent of total daily calories from saturated fat, and no more than 300 mg of cholesterol per day. It is designed for healthy people whose cholesterol is in the range of 200 –239 mg/dL. The Step II diet provides 25– 35 percent of total calories from fat, less than 7 percent of total calories from saturated fat, up to 10 percent of total calories from polyunsaturated fat, up to 20 percent of total calories from monounsaturated fat, and less than 300 mg cho- lesterol per day. This stricter regimen is designed for people who have one or more of the following conditions: • Existing cardiovascular disease • High levels of low-density lipoproteins (LDLs, or “bad” cholesterol) or low levels of high-density lipoproteins (HDLs, or “good” cholesterol) • Obesity • Type 1 diabetes (insulin-dependent diabetes, or diabetes mellitus) • Metabolic syndrome, a.k.a. insulin resistance syndrome, a cluster of risk fac- tors that includes type 2 diabetes (non-insulin-dependent diabetes) Food poisoning. Raw eggs (see above) and egg-rich foods such as custards and cream pies are excellent media for microorganisms, including the ones that cause food poisoning. To protect yourself against egg-related poisoning, always cook eggs thoroughly: poach them five minutes over boiling water or boil at least seven minutes or fry two to three minutes on each side (no runny center) or scramble until firm. Bread with egg coating, such as French toast, should be cooked crisp. Custards should be firm and, once cooked, served very hot or refrigerated and served very cold. Allergic reaction. According to the Merck Manual, eggs are 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), choco- late, corn, fish, legumes (green peas, lima beans, peanuts, soybeans), milk, nuts, peaches, pork, shellfish, and wheat (see wheat cer ea ls).
Food/Drug Interactions Sensitivity to vaccines. Live-virus measles vaccine, live-virus mumps vaccine, and the vac- cines for influenza are grown in either chick embryo or egg culture. They may all contain minute residual amounts of egg proteins that may provoke a hypersensitivity reaction in people with a history of anaphylactic reactions to eggs (hives, swelling of the mouth and throat, difficulty breathing, a drop in blood pressure, or shock).... eggs
Habitat: Cultivated in Bengal, Orissa and Punjab.
English: Watercress.Folk: Piriyaa-Haalim (Punjab), Latputiyaa (Maharashtra).Action: Leaves—antiscorbutic, expectorant (used in catarrh of the respiratory organs), diuretic (used in kidney and bladder disorders), detoxifying. A lotion of leaves is applied to blotches, spots and blemishes. Fresh herb is used as a blood purifier.
Key application: For catarrh of respiratory tract. (German Commission E.)Watercress contains vitamin A 4720 IU, ascorbic acid 77 mg/100 g, also thiamine, riboflavin, niacin and biotin; mineral matter 2.2%—calcium 290, phosphorus 140, iron 4.6 mg/100 g, also sulphur, iodine, manganese, zinc, arsenic and copper; proteins 2.9%, amino acid composition includes leucine, phenylalanine, valine, lysine, tyrosine, alanine, threonine, glutamic acid, serine, aspartic acid, cystine, methionine sulphoxide and proline.The glucosinolate phenethyl isothio- cyanate, which is released upon chewing the leaf, is a chemopreventive agent against lung cancer. (cited in Expanded Commission E Monographs.)Watercress is contraindicated in gastric and duodenal ulcers and inflammatory kidney diseases. (Francis Brinker.)... nasturtium officinaleHabitat: Uttar Pradesh, Bihar and Punjab.
English: Sugarcane, Noble Cane.Ayurvedic: Ikshu, Dirgha-chhada, Bhuurirasa, Morata, Asipatra, Madhutrna, Gudamuula, Trnarasa.Unani: Gannaa, Naishakar.Siddha/Tamil: Karumbu, Nanal.Action: Cane Juice—restorative, cooling, laxative, demulcent, diuretic, antiseptic. Used in general debility, haemophilic conditions, jaundice and urinary diseases.
The Ayurvedic Pharmacopoeia ofIn- dia recommends the juice of the stem in haemorrhagic diseases and anuria; and the root in dysuria.Sugarcane juice contains surcose (70-80% of soluble solids in the juice), glucose and fructose. Non-sugar constituents present in the cane juice are carbohydrates other than sugars. As- paragine and glutamine are prominent amino acids in the juice. Other amino acids include alanine, gamma- amino butyric acid, aspartic and glutamic acids, glycine, leucine, lysine, serine and tyrosine. The presence of phenylalanine, histidine, valine, proline, threonine and arginine, pipecolic acid, methionine and tryptophan has also been reported.Aconitic acid constitutes about three-fourths of the total carboxylic acid present in the juice.Vitamins present in the juice are: thiamine, riboflavin, niacin, pantothenic acid, biotin, and vitamin D; enzymes include diastase, invertase, lac- tase, peroxidase, tyrosinase.Phenols in the cane juice are mainly polyphenols from tannin and antho- cyanin from the rind.Cane juice contains glycolic acid which improves skin complexion as it has antiwrinkle effect, prevents scaly growth and increases natural collagen and elastin in the skin.Enzymes present in the seeds include large quantities of diastase and invertase.An ester, vanilloyl-l-O-beta-D-glu- coside, has been isolated from the bagasse.The leaves contain alpha-amylase and glutathione-S-transferase.Dosage: Stem—200-400 ml juice; rootstock—15-30 g for decoction. (API, Vol. IV.)... saccharum officinarumTopical. Massage scalp with creams or lotions of Jojoba, Aloe Vera, or wash with strong teas made from Burdock, Sage, Elder leaves, Walnut leaves or Nettles. Apple Cider vinegar.
Aromatherapy. 2 drops each: Sage, Nettles, Thyme to two teaspoons Gin, Vodka or strong spirit. Massage into scalp daily.
Supplements. Biotin, a growth factor, seems to slow down hair loss and is a substitute for oestrogen in a penetrating cream applied to the scalp. Inositol 300mg; Zinc 15mg, daily. ... hair falling
Habitat: Uttar Pradesh, Madhya Pradesh, Rajasthan, Orissa, Gujarat, Andhra Pradesh, Tamil Nadu, and Maharashtra.
English: Sesame, Gingelly.Ayurvedic: Tila, Snehphala.Unani: Kunjad, Til.Siddha: Ellu (seed), Nallennai (oil).Action: Seeds—an important source of protein; also rich in thiamine and niacine. Nourishing, lactagogue, diuretic, laxative, emollient. Powdered seeds—given internally in amenorrhoea and dysmenorrhoea. (Black seeds are preferred in Indian medicine.) Paste is applied to burns, scalds, piles. Leaves—used in affections of kidney and bladder. Bland mucilage is used in infantile diarrhoea, dysentery, catarrh and bladder troubles, acute cystitis and strangury.
Non-saponifiable fraction of the seed oil gave sterols, a lignans, sesamin and a nitrolactone, sesamolin. Sesamin and sesamolin are not found in any other vegetable oil. Sesamin is present in a concentration of 0.5 to 1.0%. The oil from the white seeds from West Bengal and Assam is reported to contain about 2.5% sesamin. Sesamol, a phenolic antioxidant, is present in traces.The leaves gave a flavonoid, pedalin. Pinoresinol has also been reported from the plant.The seed contains thiamine, niacin, riboflavin, nicotinic acid, pantothenic acid, folic acid, biotin, pyridoxine, in- ositol, choline, p-aminobenzoic acid, ascorbic acid, vitamin A, alpha-and beta-tocopherol. Sugars present are glucose, surcose, galactose, planteose, raffinose. Fatty acid in the seed are myristic, palmitic, stearic, arachidic, hexadecenoic, oleic, linoleic and lig- noceric.Basic aroma compounds of the roasted seeds consisted of mainly dimethyl thiazole and substituted pyrozines.Dosage: Seed—5-10 g powder. (API, Vol. IV.)... sesamum indicumAlternatives. Teas. Agnus Castus, Agrimony, Clivers, Dandelion, Nettles, Red Clover, Wood Betony. Tea. Formula. Equal parts: Agnus Castus, Dandelion, Wood Betony. 1 heaped teaspoon to each cup boiling water; infuse 15 minutes; dose – 1 cup thrice daily.
Decoction. 1 teaspoon Barberry bark to cup cold water; steep 3 hours. Strain. Dose: 1 cup morning and evening. Barberry bark is one of the few agents that yield their properties to cold infusion. Works better without application of heat.
Formula. Equal parts: Echinacea, Blue Flag, Barberry. Dose – Powders: 500mg (two 00 capsules or one- third teaspoon). Liquid extracts: One 5ml teaspoon. Tinctures: Two 5ml teaspoons. Thrice daily, before meals.
Cider vinegar. Internally and externally – success reported.
Topical. Cooling astringent creams or ointments: Chickweed, Aloe Vera, Witch Hazel, Zinc and Castor oil, Jojoba. Avocado cream, Dilute Tea Tree oil. Thyme Lotion (Blackmore).
Aromatherapy. 2 drops each: Lavender and Tea Tree oils in 2 teaspoons Almond oil: applied with cotton wool. Or Sandalwood oil.
Diet: Avoid chocolate, cow’s milk, sugars and drinks that induce facial flushing. Low fat. Low carbohydrate. Raw fruit and vegetables.
Supplements. Biotin, Vitamins A, C, E. Two halibut liver oil capsules after breakfast. Vitamin B6 for menstrual acne. Betaine hydrochloride, Selenium, Zinc.
Note: Avoid foods and medicines containing iodine or bromine. ... acne rosacea
Causes: Impaired immunity as in AIDS. High sugar diets (yeasts thrive in the presence of sugar), alcohol, broad spectrum antibiotics, iron deficiency anaemia, diabetes, steroid therapy. A common cause frequently overlooked is the reaction between yeasts and mercury from amalgam dental fillings when methyl mercury is created in the intestine. For treatments to be effective silver fillings should be removed. A favourite breeding ground for the fungus is the low bowel.
Alternatives. Teas. Balm, Chamomile, Gotu Kola, La Pacho (Pau d’arco), Rosemary, Thyme. Tablets/capsules. Aloe Vera, Caprycin, Echinacea, Garlic, Goldenseal, Poke root, Thuja. Candidiasis of stomach and intestines. Caprylic acid derived from coconut inhibits growth of Candida in the intestines and colon without upsetting the balance of the intestinal flora.
Horseradish. Success reported: (Rudat K.D. 1957. Journal Hyg. Epidem. Microbiol. Immol. Prague 1:123)
Garlic. Inhibits growth of Candida. (Tynecke Z, and Gos Z)
Formula. While a practitioner’s treatment will be prescribed according to the specific requirements of the individual, the following combination may be used for the average case:–
Tinctures: Echinacea 50ml, Poke root 15ml, Vervain 15ml, Galangal 15ml, Calendula 15ml, Clivers 20ml. Mix. Dose: one 5ml teaspoon thrice daily. (Brenda Cooke MNIMH, Mansfield, Notts)
Diet. High fibre food essential for efficient daily clearance. Low fat, low salt, gluten-free, little milk only. 2 teaspoons Olive oil thrice daily. Reject: refined foods, yeasts (no bread), mushrooms, mouldy cheese, sugar, artificial sweeteners, alcohol.
Supplements. Vitamin A, C, E, biotin, Calcium ascorbate, Zinc, Lacto-bacillus.
Chelation therapy. Anti-fungals. ... candidiasis
Chelation is increasingly used as an alternative to by-pass surgery for coronary disease, significantly improving the coronary circulation. Reportedly of value for improved kidney function, decreased insulin requirement for diabetes, to reduce prostate obstruction, restore near-normal breathing pattern in emphysema and to bring relief in arthritis. Specific herbs act as bonding agents to metals in blood vessel plague prior to expulsion via the kidneys and bowel.
Conventional medical chelation therapy consists of an intravenous drip of a synthetic amino acid, EDTA (ethylene diamine tetra-acetic acid) which leeches from the tissues toxic metals (lead, mercury etc) prior to elimination. Cholesterol and fats are dissolved and metabolised by the liver, and metals are excreted by the kidneys.
Supportive aid to primary treatment. Combine tinctures: Hawthorn 2; Lily of the Valley 1; Capsicum quarter. Dose: 15-60 drops in water thrice daily.
Saponin-containing herbs, by their detergent action act as binding agents to leech metals, plague etc from blood vessels and the intestinal canal.
Diet. Guar gum preparations. Low salt. Fish oils or oily fish.
Supplements. Vitamins A, C, D (Cod Liver oil), B-complex, especially Vitamin B12, biotin, PABA, chromium, selenium, zinc, methionine, superoxide dismutase, magnesium.
Information. The Arterial Disease Clinic: tel: 0942 676617. ... chelation
Cause: mostly staphylococcal or streptococcal.
Key agent: Thuja.
Alternatives. Blue Flag root, Burdock root, Clivers, Garlic, Poke root, Red Clover flower, Yellow Dock root, Echinacea root. Devil’s Claw, Guaiacum resin, Sarsaparilla.
Decoction. Burdock and Sarsaparilla; equal parts. Mix. 1oz to 1 pint water gently simmered 20 minutes. Half-1 cup thrice daily.
Powders. Combine equal parts, Echinacea and Garlic. 500mg or one-third teaspoon in water or honey, thrice daily.
Practitioner. Tinctures: Guaiacum BPC (1949) 0.5ml; Rheum Palmatum BPC (1934) 5ml; Thuja 0.5ml; Trifolium pratense BHP (1983) 5ml; Arctium lappa BHP (1983) 5ml; Rumex Crispus BHP (1983) 5ml. Aqua et 100ml. Sig: 5ml (3i) tds Aq. cal. pc.
Topical. 10 drops Tea Tree oil in eggcup Almond, Safflower or Sunflower oil. Evening Primrose oil. Aloe Vera gel.
Diet. See: DIET – SKIN DISEASES.
Vitamins. A. B-complex, B2, B6, D, F, Biotin, Niacin, Zinc.
Note: There is a form which is part of the constitutional disease resulting from gonorrhoea which presents with dry soft spongy cauliflower warts. See: GONORRHOEA. ... folliculitis
Thiamine plays a role in the activities of various enzymes involved in the utilization of carbohydrates and thus in the functioning of nerves, muscles, and the heart. Sources include whole-grain cereals, wholemeal breads, brown rice, pasta, liver, kidney, pork, fish, beans, nuts, and eggs.
Those susceptible to deficiency include elderly people on a poor diet, and people who have hyperthyroidism, malabsorption, or severe alcohol dependence. Deficiency may also occur as a result of severe illness, surgery, or injury.
Mild deficiency may cause tiredness, irritability, and loss of appetite. Severe deficiency may cause abdominal pain, constipation, depression, memory impairment, and beriberi; in alcoholics, it may cause Wernicke–Korsakoff syndrome. Excessive intake is not known to cause harmful effects.
Riboflavin is necessary for the activities of various enzymes involved in the breakdown and utilization of carbohydrates, fats, and proteins; the production of energy in cells; the utilization of other B vitamins; and hormone production by the adrenal glands. Liver, whole grains, milk, eggs, and brewer’s yeast are good sources. People who are susceptible to riboflavin deficiency include those taking phenothiazine antipsychotic drugs, tricyclic antidepressant drugs, or oestrogen-containing oral contraceptives, and those with malabsorption or severe alcohol dependence. Riboflavin deficiency may also occur as a result of serious illness, surgery, or injury.
Prolonged deficiency may cause soreness of the tongue and the corners of the mouth, and eye disorders such as amblyopia and photophobia.
Excessive intake of riboflavin is not known to have any harmful effects.
Niacin plays an essential role in the activities of various enzymes involved in the metabolism of carbohydrates and fats, the functioning of the nervous and digestive systems, the manufacture of sex hormones, and the maintenance of healthy skin. The main dietary sources are liver, lean meat, fish, nuts, and dried beans. Niacin can be made in the body from tryptophan (an amino acid). Most cases of deficiency are due to malabsorption disorders or to severe alcohol dependence. Prolonged niacin deficiency causes pellagra. Excessive intake is not known to cause harmful effects.
Pantothenic acid is essential for the activities of various enzymes involved in the metabolism of carbohydrates and fats, the manufacture of corticosteroids and sex hormones, the utilization of other vitamins, the functioning of the nervous system and adrenal glands, and growth and development. It is present in almost all vegetables, cereals, and animal foods. Deficiency of pantothenic acid usually occurs as a result of malabsorption or alcoholism, but may also occur after severe illness, surgery, or injury. The effects include fatigue, headache, nausea, abdominal pain, numbness and tingling, muscle cramps, and susceptibility to respiratory infections. In severe cases, a peptic ulcer may develop. Excessive intake has no known harmful effects.Pyridoxine aids the activities of various enzymes and hormones involved in the utilization of carbohydrates, fats, and proteins, in the manufacture of red blood cells and antibodies, in the functioning of the digestive and nervous systems, and in the maintenance of healthy skin. Dietary sources are liver, chicken, pork, fish, whole grains, wheatgerm, bananas, potatoes, and dried beans. Pyridoxine is also manufactured by intestinal bacteria. People who are susceptible to pyridoxine deficiency include elderly people who have a poor diet, those with malabsorption or severe alcohol dependence, or those who are taking certain drugs (including penicillamine and isoniazid). Deficiency may cause weakness, irritability, depression, skin disorders, inflammation of the mouth and tongue, anaemia, and, in infants, seizures. In very large amounts, pyridoxine may cause neuritis.
Biotin is essential for the activities of various enzymes involved in the breakdown of fatty acids and carbohydrates and for the excretion of the waste products of protein breakdown. It is present in many foods, especially liver, peanuts, dried beans, egg yolk, mushrooms, bananas, grapefruit, and watermelon. Biotin is also manufactured by bacteria in the intestines. Deficiency may occur during prolonged treatment with antibiotics or sulphonamide drugs. Symptoms are weakness, tiredness, poor appetite, hair loss, depression, inflammation of the tongue, and eczema. Excessive intake has no known harmful effects.
Folic acid is vital for various enzymes involved in the manufacture of nucleic acids and consequently for growth and reproduction, the production of red blood cells, and the functioning of the nervous system. Sources include green vegetables, mushrooms, liver, nuts, dried beans, peas, egg yolk, and wholemeal bread. Mild deficiency is common, but can usually be corrected by increasing dietary intake. More severe deficiency may occur during pregnancy or breastfeeding, in premature or low-birthweight infants, in people undergoing dialysis, in people with certain blood disorders, psoriasis, malabsorption, or alcohol dependence, and in people taking certain drugs. The main effects include anaemia, sores around the mouth, and, in children, poor growth. Folic acid supplements taken just before conception, and for the first 12 weeks of pregnancy, have been shown to reduce the risk of a neural tube defect.... vitamin b complex
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