Chlorophyll Health Dictionary

Eucaryotic (nucleated) organisms, reproducing by means of spores and have no chlorophyll, e.g. mushrooms, toadstools, moulds.... fungus

The method by which green plants and some bacteria produce CARBOHYDRATE from water and carbon dioxide. They use energy absorbed from the sun’s rays by a green pigment in the organism called chlorophyll. Photosynthesis is one of the earth’s fundamental biological processes. As well as converting the carbon dioxide into the essential biological compound carbohydrate, the process removes the gas from the atmosphere where, if it builds to excess, the atmospheric temperature rises, thus contributing to global warming.... photosynthesis

Burm.

Synonym: A. philippense Linn.

Family: Adiantaceae.

Habitat: Throughout the greater part of India, up to an altitude of 1,200 m.

English: Walking Maidenhair Fern. Black Maidenhair (A. venustum G. Don is also known as Hansaraaja.)

Ayurvedic: Hansapadi, Hansapaadi, Raktapaadi, Kitamaataa, Tri- paadikaa, Hansaraaja; a substitute for Taamrachuda-paadikaa.

Siddha/Tamil: Seruppadai.

Folk: Raajhans, Mubaaraka.

Action: Febrifugal, antidysenteric, soothing agent in erysipelas. The rhizome is also prescribed for strangury, atrophy, emaciation or cachexy, muscular pain; emetic in large doses.

Along with other therapeutic applications, The Ayurvedic Pharmacopoeia of India indicates the use of the dried whole plant in psychosis-related fear. (It is one of the ingredients of the classical drug Maanasamitra Vataka, prescribed for mental disorders.)

The chemical constituents are chlorophyll-degradation products and higher carotenoids.

Dosage: Whole plant-1-3 g (API Vol. III.)... adiantum lunulatum

Nutritional Profile Energy value (calories per serving): Low Protein: Moderate Fat: Low Saturated fat: Low Cholesterol: None Carbohydrates: High Fiber: Low Sodium: Moderate to high Major vitamin contribution: Vitamin C Major mineral contribution: Potassium

About the Nutrients in This Food Globe artichokes are prickly plants with partly edible leaves enclosing a tasty “heart.” Their most important nutrients are vitamin C and iron. One medium boiled artichoke has 10.3 g dietary fiber, 8.9 mg vita- min C (12 percent of the R DA for a woman, 10 percent of the R DA for a man), and 0.7 mg iron (4 percent of the R DA for a woman, 9 percent of the R DA for a man). One-half cup artichoke hearts has 7.2 g dietary fiber, 6.2 mg vitamin C (8 percent of the R DA for a woman, 7 percent of the R DA for a man), and 0.5 mg iron (3 percent of the R DA for a woman, 6 percent of the R DA for a man). Raw globe artichokes contain an enzyme that interferes with protein digestion; cooking inactivates the enzyme.

The Most Nutritious Way to Serve This Food Cooked.

Diets That May Restrict or Exclude This Food * * *

Buying This Food Look for: Compact vegetables, heavy for their size. The leaves should be tightly closed, but the color changes with the season—bright green in the spring, olive green or bronze in the winter if they have been exposed to frost. Avoid: Artichokes with yellowed leaves, which indicate the artichoke is aging (the chloro- phyll in its leaves has faded so the yellow carotenes underneath show through).

Storing This Food Do refrigerate fresh globe artichokes in plastic bags. Do refrigerate cooked globe artichokes in a covered container if you plan to hold them longer than a day or two.

Preparing This Food Cut off the stem. Trim the tough outer leaves. Then plunge the artichoke, upside down, into a bowl of cold water to flush out debris. To remove the core, put the artichoke upside down on a cutting board and cut out the center. Slicing into the base of the artichoke rips cell walls and releases polyphenoloxidase, an enzyme that converts phenols in the vegetable to brown compounds that darken the “heart” of the globe. To slow the reaction, paint the cut surface with a solution of lemon juice or vinegar and water.

What Happens When You Cook This Food Chlorophyll, the green plant pigment, is sensitive to acids. When you heat a globe artichoke, the chlorophyll in its green leaves reacts with acids in the artichoke or in the cooking water, forming brown pheophytin. The pheophytin, plus yellow carotenes in the leaves, can turn a cooked artichoke’s leaves bronze. To prevent this reaction, cook the artichoke very quickly so there is no time for the chlorophyll to react with the acid, or cook it in lots of water to dilute the acids, or cook it with the lid off the pot so that the volatile acids can float off into the air.

How Other Kinds of Processing Affect This Food Canning. Globe artichoke hearts packed in brine are higher in sodium than fresh arti- chokes. Artichoke hearts packed in oil are much higher in fat. Freezing. Frozen artichoke hearts are comparable in nutritional value to fresh ones.

Medical Uses and/or Benefits Anti-inflammatory action. In 2006, a report in the Journal of the Pharmaceutical Society of Japan suggested that cynarin might be beneficial in lowering blood levels of cholesterol and that cynaropicrin, a form of cynarin found in artichoke leaves, might act as an anti-inflamma- tory agent, protecting the skin from sun damage, improving liver function, and reducing the effects of stress-related gastritis. Reduced levels of cholesterol. In 2008, researchers at the University of Reading (United King- dom) published a report in the journal Phytomedicine detailing the results of a 150-person study suggesting that an over-the-counter herbal supplement containing extract of globe arti- choke leaf lowers cholesterol in healthy people with moderately raised cholesterol readings. In the study, 75 volunteers were given 1,280 mg of the herbal supplement each day for 12 weeks; a control group got a placebo (a look-alike pill without the herbal supplement). At the end of the trial, those who took the artichoke leaf extract experienced an average 4.2 percent decrease in cholesterol levels, a result the researchers deemed “modest but significant.”

Adverse Effects Associated with This Food Contact dermatitis. Globe artichokes contain essential oils that may cause contact dermati- tis in sensitive people. Alterations in the sense of taste. Globe artichokes contain cynarin, a sweet tasting chemical that dissolves in water (including the saliva in your mouth) to sweeten the flavor of anything you eat next.

Food/Drug Interactions 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. Arti- chokes contain peroxidase, a natural chemical that also turns alphaguaiaconic acid blue and may produce a positive test in people who do not have blood in the stool.... artichoke, globe

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: 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: 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

(Bok choy [Chinese cabbage], green cabbage, red cabbage, savoy cabbage) See also Broccoli, Brussels sprouts, Cabbage, Cauliflower, Lettuce, Radishes, Spinach, Turnips.

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): Low Protein: Moderate Fat: Low Saturated fat: Low Cholesterol: None Carbohydrates: High Fiber: Moderate Sodium: High Major vitamin contribution: Folate Major mineral contribution: Potassium, phosphorus

About the Nutrients in This Food Celery has moderate amounts of dietary fiber and small amounts of the B vitamin folate. One-half cup diced raw celery has one gram dietary fiber and 17 mcg folate (4 percent of the R DA).

The Most Nutritious Way to Serve This Food Fresh, filled with cheese to add protein.

Diets That May Restrict or Exclude This Food Low-fiber diet Low-sodium diet

Buying This Food Look for: Crisp, medium-size pale green celery with fresh leaves. Darker stalks have more vitamin A but are likely to be stringy. Avoid: Wilted or yellowed stalks. Wilted stalks have lost moisture and are low in vitamins A and C. Yellowed stalks are no longer fresh; their chlorophyll pigments have faded enough to let the yellow carotenes show through. Avoid bruised or rotten celery. Celery cells contain chemicals called furocoumarins (pso- ralens) that may turn carcinogenic when the cell membranes are damaged and the furocou- marins are exposed to light. Bruised or rotting celery may contain up to a hundred times the psoralens in fresh celery.

Storing This Food Handle celery carefully to avoid damaging the stalks and releasing furocoumarins. Refrigerate celery in plastic bags or in the vegetable crisper to keep them moist and crisp. They will stay fresh for about a week.

Preparing This Food R inse celery under cold running water to remove all sand and dirt. Cut off the leaves, blanch them, dry them thoroughly, and rub them through a sieve or food mill. The dry powder can be used to season salt or frozen for later use in soups or stews.

What Happens When You Cook This Food When you cook celery the green flesh will soften as the pectin inside its cells dissolves in water, but the virtually indestructible cellulose and lignin “strings” on the ribs will stay stiff. If you don’t like the strings, pull them off before you cook the celery. Cooking also changes the color of celery. Chlorophyll, the pigment that makes green vegetables green, is very sensitive to acids. When you heat celery, the chlorophyll in its stalks reacts chemically with acids in the celery or in the cooking water to form pheophytin, which is brown. The pheophytin will turn the celery olive-drab or, if the stalks have a lot of yellow carotene, bronze. You can prevent this natural chemical reaction and keep the celery green by cooking it so quickly that there is no time for the chlorophyll to react with the acids, or by cooking it in lots of water (which will dilute the acids), or by cooking it with the lid off the pot so that the volatile acids can float off into the air.

Adverse Effects Associated with This Food Contact dermatitis. Celery contains limonene, an essential oil known to cause contact der- matitis in sensitive individuals. (Limonene is also found in dill, caraway seeds, and the peel of lemon and limes.) Photosensitivity. The furocoumarins (psoralens) released by damaged or moldy celery are photosensitizers as well as potential mutagens and carcinogens. Constant contact with these chemicals can make skin very sensitive to light, a problem most common among food work- ers who handle large amounts of celery without wearing gloves. Nitrate/nitrite poisoning. Like beets, eggplant, lettuce, radish, spinach, and collard and turnip greens, celery contains nitrates that convert naturally into nitrites in your stomach and then react with the amino acids in proteins to form nitrosamines. Although some nitro- samines 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 higher-nitrite foods may be hazardous for infants; several cases of “spinach poison- ing” have been reported among children who ate cooked spinach that had been left standing at room temperature.... celery

Cleavers tea has been used for centuries, even in ancient Greece. It is considered probably the best tonic for the lymphatic system available. Discover all of its benefits and learn how to make the most of this type of tea. Description of Cleavers tea Cleavers is an annual green plant that grows mostly in Britain, North America and Eurasia regions. The green to white flowers look like small balls and they are very sticky, similar to the leaves. Scientifically named gallium aparine, cleavers is also called bedstraw, barweed, catchweed, grip grass. The entire cleavers plant is used in herbal medicine and is harvested just before it blooms in early summer. The active constituents of cleavers tea are chlorophyll, citric acide, rubichloric acid, galiosin and tannins. To benefit the most from these constituents, you can consume cleavers, usually found in the form of tea, extracts, capsule, or fresh for many cooking recipes. The roasted seeds are used as a coffee substitute and the young leaves can be eaten like spinach. Cleavers tea has a slightly bitter taste and no odor. Cleavers tea brew For a tasty Cleavers tea, take 2 to 3 teaspoons of the dried above-ground parts of the plant and infuse them in a 250 mg cup of hot water for 10 or 15 minutes. You may add sugar or honey to improve its taste and drink up to three times per day. Cleavers tea  Benefits Cleavers tea is a strong detoxifying for the lymphatic system. It is diuretic, thus treating most of urinary tract infections. It cleans the blood, the liver and kidneys. The tea can be used together with Uva Ursi or Echinacea for best results. Applied topically, Cleavers tea helps in the treatment of many skin conditions like acne, eczema, psoriasis, dandruff, itchy scalp, sunburns or even wounds. Cleavers tea can be used as a facial tonner because it helps clear the complexion. Cleavers tea Side effects Cleavers tea has no known side effects. Though it is widely safe, children, pregnant or nursing women should drink it with precaution. Cleavers tea can surely be included in a healthy lifestyle. As long as you don’t exaggerate with it, you can enjoy the benefits of this tea and even use the plant to prepare many tasty recipes and salads.... cleavers tea - best tonic for the lymphatic system available in nature

(Hominy) See also Flour, Vegetable oils, Wheat cereals.

Nutritional Profile Energy value (calories per serving): Moderate Protein: Moderate Fat: Low Saturated fat: Low Cholesterol: None Carbohydrates: High Fiber: High Sodium: Low Major vitamin contribution: Vitamin A (in yellow corn), B vitamins, vitamin C Major mineral contribution: Potassium

About the Nutrients in This Food Like other grains, corn is a high-carbohydrate, high-fiber food. Eighty-one percent of the solid material in the corn kernel consists of sugars, starch, and dietary fiber, including insoluble cellulose and noncarbohydrate lignin in the seed covering and soluble pectins and gums in the kernel.* Corn has small amounts of vitamin A, the B vitamin folate, and vitamin C. Corn is a moderately good source of plant proteins, but zein (its major protein) is deficient in the essential amino acids lysine, cystine, and tryptophan. Corn is low in fat and its oils are composed primarily of unsaturated fatty acids. Yellow corn, which gets its color from the xanthophyll pigments lutein and zeaxanthin plus the vitamin A-active pigments carotene and cryptoxanthin, contains a little vitamin A; white corn has very little. One fresh ear of yellow corn, 5.5– 6.5 inches long, has three grams dietar y fiber, one gram fat (0.1 g saturated fat, 0.3 g monounsaturated fat, 0.4 mg polyunsaturated fat), 137 IU vitamin A (6 percent of the R DA for a woman, 5 percent of the R DA for a man), 34 mcg folate (9 percent of the R DA), and 5 mg vitamin C (7 percent of the R DA for a woman, 6 percent of the R DA for a man). * The most plent iful sugar in sweet corn is glucose; hydrolysis (chemical splitt ing) of corn starch is t he principal indust rial source of glucose. Since glucose is less sweet t han sucrose, sucrose and fructose are added to commercial corn syrup to make it sweeter.

The Most Nutritious Way to Serve This Food With beans (which are rich in lysine) or milk (which is rich in lysine and tryptophan), to complement the proteins in corn. With meat or a food rich in vitamin C, to make the iron in corn more useful.

Diets That May Restrict or Exclude This Food Low-fiber diet

Buying This Food Look for: Cobs that feel cool or are stored in a refrigerated bin. Keeping corn cool helps retain its vitamin C and slows the natural conversion of the corn’s sugars to starch. Choose fresh corn with medium-sized kernels that yield slightly when you press them with your fingertip. Very small kernels are immature; very large ones are older and will taste starchy rather than sweet. Both yellow and white kernels may be equally tasty, but the husk of the corn should always be moist and green. A dry yellowish husk means that the corn is old enough for the chlorophyll pigments in the husk to have faded, letting the carotenes underneath show through.

Storing This Food Refrigerate fresh corn. At room temperature, fresh-picked sweet corn will convert nearly half its sugar to starch within 24 hours and lose half its vitamin C in four days. In the refrigera- tor, it may keep all its vitamin C for up to a week and may retain its sweet taste for as long as ten days.

Preparing This Food Strip off the husks and silk, and brush with a vegetable brush to get rid of clinging silky threads. R inse the corn briefly under running water, and plunge into boiling water for four to six minutes, depending on the size of the corn.

What Happens When You Cook This Food Heat denatures (breaks apart) the long-chain protein molecules in the liquid inside the corn kernel, allowing them to form a network of protein molecules that will squeeze out moisture and turn rubbery if you cook the corn too long. Heat also allows the starch granules inside the kernel to absorb water so that they swell and eventually rupture, releasing the nutrients inside. When you cook corn, the trick is to cook it just long enough to rupture its starch granules while keeping its protein molecules from turning tough and chewy. Cooking fresh corn for several minutes in boiling water may destroy at least half of its vitamin C. At Cornell University, food scientists found that cooking fresh corn in the microwave oven (two ears/without water if very fresh/4 minutes/600 –700 watts) preserves most of the vitamin C.

How Other Kinds of Processing Affect This Food Canning and freezing. Canned corn and frozen corn both have less vitamin C than fresh- cooked corn. The vitamin is lost when the corn is heated during canning or blanched before freezing to destroy the natural enzymes that would otherwise continue to ripen it. Blanch- ing in a microwave oven rather than in boiling water can preserve the vitamin C in frozen corn (see above). Milling. Milling removes the hull and germ from the corn kernel, leaving what is called hominy. Hominy, which is sometimes soaked in wood ash (lye) to increase its calcium con- tent, can be dried and used as a cereal (grits) or ground into corn flour. Coarsely ground corn flour is called cornmeal. Processed corn cereals. All processed, ready-to-eat corn cereals are much higher in sodium and sugar than fresh corn. Added calcium carbonate. Pellagra is a niacin-deficiency disease that occurs most com- monly among people for whom corn is the staple food in a diet lacking protein foods with the essential amino acid tryptophan, which can be converted to niacin in the human body. Pellagra is not an inevitable result of a diet high in corn, however, since the niacin in corn can be made more useful by soaking the corn in a solution of calcium carbonate (lime) and water. In Mexico, for example, the corn used to make tortillas is boiled in a dilute solution of calcium carbonate (from shells or limestone) and water, then washed, drained, and ground. The alkaline bath appears to release the bound niacin in corn so that it can be absorbed by the body.

Medical Uses and/or Benefits As a wheat substitute in baking. People who are allergic to wheat or cannot tolerate the glu- ten in wheat flour or wheat cereals can often use corn flour or hominy instead. Bath powder. Corn starch, a fine powder refined from the endosperm (inner part) of the corn kernel, can be used as an inexpensive, unperfumed body or face powder. Because it absorbs oils, it is also used as an ingredient in dry shampoos.

Adverse Effects Associated with This Food Allergic reaction. According to the Merck Manual, corn 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), choco- late, eggs, fish, legumes (green peas, lima beans, peanuts, soybeans), milk, nuts, peaches, pork, shellfish, and wheat (see wheat cer ea ls).... corn

A seaweed. A large group of lower plants in various forms, some of which are single-celled. Unlike fungi, they contain chlorophyll – an active healing agent. Algae has an affinity for heavy metals; mercury, lead, cadmium, etc, and is therefore useful as a detoxicating agent in the body. See: SPIRULINA. ... algae

(Pickles)

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 C Major mineral contribution: Iron, potassium

About the Nutrients in This Food Cucumbers are mostly (96 percent) water. Their dietary fiber is unique in that it can hold up to 30 times its weight in water compared to the fiber in wheat bran, which holds only four to six times its weight in water. But cucumbers have so much water that there is little room for anything else. Two ounces of fresh cucumber slices has less than one gram dietary fiber—and no significant amounts of vitamins or minerals.

The Most Nutritious Way to Serve This Food Raw, fresh-sliced, with the unwaxed skin.

Diets That May Restrict or Exclude This Food Antiflatulence diet Low-fiber diet

Buying This Food Look for: Firm cucumbers with a green, unwaxed skin. In the natural state, the skin of the cucumber is neither shiny nor deep green, characteristics it picks up when the cucumber is waxed to keep it from losing moisture during shipping and storage. The wax is edible, but some people prefer not to eat it, which means missing out on fiber. To get your cucumbers without wax, ask for pickling cucumbers, and note the difference in color and texture. Choose cucumbers with a clean break at the stem end; a torn, uneven stem end means that the cucumber was pulled off the vine before it was ready. Technically, all the cucum- bers we buy are immature; truly ripe cucumbers have very large, hard seeds that make the vegetable unpalatable. Avoid: Cucumbers with yellowing skin; the vegetable is so old that its chlorophyll pigments have faded and the carotenes underneath are showing through. Puff y, soft cucumbers are also past their prime.

Storing This Food Store cucumbers in the refrigerator and use them as soon as possible. The cucumber has no starch to convert to sugar as it ages, so it won’t get sweeter off the vine, but it will get softer as the pectins in its cell wall absorb water. You can make a soft cucumber crisp again by slic- ing it and soaking the slices in salted water. By osmotic action, the unsalted, lower-density water in the cucumber’s cells will flow out across the cell walls out into the higher-density salted water and the cucumber will feel snappier.

Preparing This Food R inse the cucumber under cold, running water. Check to see if the cucumber has been waxed by scraping the skin gently with the tip of your fingernail and then looking for waxy resi- due under the nail. If the skin is waxed, you can peel it off—but not until you are ready to use it, since slicing the cucumber tears its cell walls, releasing an enzyme that oxidizes and destroys vitamin C.

How Other Kinds of Processing Affect This Food Pickling. Cucumbers are not a good source of iron, but pickles may be. If processed in iron vats, the pickles have picked up iron and will give you about 1 mg per pickle. Pickles made in stainless steel vats have no iron, nor do pickles made at home in glass or earthenware.

Adverse Effects Associated with This Food Intestinal gas. Some sensitive people find cucumbers “gassy.” Pickling, marinating, and heating, which inactivate enzymes in the cucumber, may reduce this gassiness for certain people—although others find pickles even more upsetting than fresh cucumbers.

Food/Drug Interactions False-positive test for occult blood in the stool. The active ingredient in the guaiac slide test for hidden blood in feces is alphaguaiaconic acid, a chemical that turns blue in the presence of blood. Alphaguaiaconic acid also turns blue in the presence of peroxidase, a chemical that occurs naturally in cucumbers. Eating cucumbers in the 72 hours before taking the guaiac test may produce a false-positive result in people who not actually have any blood in their stool. Monoamine oxidase (MAO) inhibitors. Monoamine oxidase inhibitors are drugs used to treat depression. They inactivate naturally occurring enzymes in your body that metabolize tyramine, a substance found in many fermented or aged foods. Tyramine constricts blood vessels and increases blood pressure. If you eat a food, such as pickles, containing 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.... cucumbers

Roxb.

Family: Salviniaceae; Azollaceae.

Habitat: Throughout India in shallow, freshwater lakes, ponds, ditches.

Ayurvedic: Aakhukarni (Kerala). (Suggested by Rashtriya Ayurveda Vidyapeeth.)

Action: Root—digestive, diuretic, febrifuge, anthelmintic. Used for epistasis, fever and colic. Also for dysuria, polyuria and skin diseases.

In Kerala, Merremia emarginata (Convolvulaceae) or Hemionitis arifo- lia (Cheilanthaceae) are used as Aakhu- karni.

Salvinia is an aquatic fern, rich in protein, minerals, chlorophyll and carotenoids. Its extract exhibited strong antifungal activity against Fusa- rium nivale.... salvinia cucullata

Persea americana, Mill. Moisturiser for the skin. Contains beta carotene precursor of vitamin A, Vitamins D, E and chlorophyll. For dry skin. Powdered seeds used by Indians for diarrhoea and dysentery. Oil or pulp softens hard skin, beautifies the complexion, stimulates hair growth, aids healing of wounds, acts as an emmenagogue and aphrodisiac.

Bactericidal against Gram-positive bacteria, especially Staphylococcus aureau (I. Neeman et al., Appl. Microboil., 19, 470(1970)).

Avocados lower cholesterol levels. ... avocado

Herbs, including essential oils, that resolve fetid smells of the breath or body – as from discharging ulcer, cancer, etc.

Bad breath may often be overcome by gentle stimulation of liver and kidneys by the teas, Agrimony, Parsley, Balm. Chlorophyll tablets. Charcoal tablets. Lemons. Nettle beer.

External use: Essential oils of Peppermint, Eucalyptus, Lavender, Wintergreen, Bergamot, Thymol. Zinc and Castor oil cream. Cider vinegar (neat or dilute). Raw lemon juice. See: ANTI-PERSPIRANTS. ... deodorants

Feed into an electric juicer leaves of any one kind of leaf (Mint, Alfalfa, etc). For Green Multicup juice any number of different leaves: Alfalfa, Chard, Dandelion, Carrots, Parsley, Beet Greens, Filaree, Spinach, Celery, Mint, Kale. Discard stems.

Green drinks are important sources of chlorophyll, vitamins and minerals and are regarded as preventive medicine. ... green health cup

The Wheatgrass Tea has gained its popularity recently. Until now, its benefits were not acknowledged by the herbalists or by any other health researchers. However, recent studies have shown that Wheatgrass Tea is the king of alkaline teas, containing many substances that could easily be considered super ingredients. The wheatgrass is the young wheat plant, also known as triticum aestivum. The main use of this plant consists of turning it into a paste that can be added as a nutrient or as a spice in various recipes. However, the Wheatgrass Tea has also been used as a beverage to many menus. Wheatgrass is usually grown by soaking the seeds in water until they sprout and reach the height of 2 inches. Wheatgrass has a deep green color and it’s known for its antioxidant properties. Wheatgrass Tea Properties Wheatgrass Tea fans believe that a cup of tea per day can reduce stress, improve your general health and maintain a good liver function. The active ingredients in Wheatgrass Tea are: chlorophyll, enzymes, fiber, and alkaline. Wheatgrass also contains amino acids, vitamins minerals that are able to detoxify your body, by behaving like any other energy booster you can find at the drug store. Wheatgrass Tea Benefits Aside from its general health benefits, Wheatgrass Tea also helps you improve other areas of your body, by increasing your alkaline level. Wheatgrass Tea is a great help when it comes to: - Improving your digestive system and eliminate constipation - Preventing diabetes and heart problems - Enhancing your blood flow and your circulation - Protecting and preventing your body against colon cancer and detoxifying your organism - Fighting other diseases, such as anemia and heavy metal poisoning. How to make Wheatgrass Tea Preparing Wheatgrass Tea is really easy: gently wash the Wheatgrass plants (freshly picked only) and crush them in order to obtain a green liquid. Add cold water and drink it. Don’t boil the water or the plants. You can only enjoy the benefits of this tea if the wheatgrass keeps its entire flavor. For every cup of tea you want to make, you’ll need about 2 teaspoons of wheatgrass juice. Drink the decoction when cold and immediately after preparation. Wheatgrass Tea Side Effects Wheatgrass Tea is likely safe when taken in normal dosages. However, don’t make a hobby out of drinking Wheatgrass Tea and don’t turn it into a daily habit. This herb is used for medicinal purposes only. Recent studies have shown that this tea is safe for adults, but none of them involved children’s response yet, so it’s best to avoid giving Wheatgrass Tea to your child. Wheatgrass Tea Contraindications Do not take Wheatgrass Tea if you are pregnant or breastfeeding. The possible reactions that your body could have at this treatment remain unknown. However, if you’re in one of these situations and are still determined to start a Wheatgrass Tea cure, talk to your doctor before making any move. Also, if you suffer from a serious disease and you need to take blood thinners, try to postpone taking this tea. Other than that, there’s no reason not to try Wheatgrass Tea. Some say it works, some say it doesn’t. Just add it to your list next time you’re in a teashop and you be the judge of that!... wheatgrass tea and its great benefits

A form of anaemia growing into an acute social problem, affecting people of African, Asian, and Mediterranean origin. Thalassaemias are caused by defects of a gene that produces the globin part of haemoglobin. Such defects in the DNA can now be detected in the womb before birth. The name derives from sickle-shaped cells instead of circular red blood cells. Few sufferers survive beyond their 40th year.

Symptoms. Unhealthy pallor, listlessness, sore tongue, dizziness, vague aches and pains, rapid pulse and breathing, tinnitus, palpitation. The skull may be disproportionately large, resistance to infection feeble, chances of survival poor. This form of anaemia is linked with defective colour vision. Impaired liver function. Stunted growth, great pain. Sufferers have a higher risk of infection.

Malaria. Sufferers are less likely to die of malaria because their red cells do not support the growth of malaria parasites very well.

Carriers: Carriers of the sickle-cell gene can now be identified by a simple blood test.

Treatment. No specifics exist but supportive herbal treatment has been known to increase output of red cells and raise haemoglobin levels:– Red Clover flowers, Yellow Dock, Echinacea, Burdock, Wild Indigo, Gentian, Nettles, Birch leaves, Sage, Walnut leaves, Centaury, Gota Kola (Indian Pennywort). Alternatives:– Tea. Mix equal parts: Iceland Moss, Nettles, Red Clover flowers. 2 teaspoons to each cup boiling water; infuse 15 minutes; 1 cup morning and evening.

Decoction. Mix equal parts; Echinacea, Walnut leaves, Balm of Gilead buds; 1 teaspoon to each cup water gently simmered for 20 minutes. Half-1 cup, cold, 3 times daily, before meals.

Tablets/capsules. Sarsaparilla. Ginseng. Iceland Moss. Red Clover. Echinacea. Gentian.

Powders. Formula: Echinacea 1; Fringe Tree half; Ginseng half; White Poplar bark 1. Dose: 500mg (two 00 capsules or one-third teaspoon) thrice daily before meals.

Liquid extracts. Formula. Echinacea 2; Dandelion 1; Oat Husk (avena sativa) 1. Mix. Dose, 1-2 teaspoons before meals, in water or one of the above teas or decoctions.

Tinctures. Same combination. Dose: 2-3 teaspoons.

Dong quai. See entry.

Pollen. Claimed to be of value.

Diet. Dandelion coffee. Molasses. Desiccated liver. Calf liver, fresh. Green leafy vegetables contain chlorophyll, iron and folic acid. Cider vinegar. Dried beans, apricots and shellfish. Dandelion leaves in salads. Milk, eggs, meats, Soya. Carrot juice to increase red cells.

Supplements. Daily. Vitamin B12. Vitamin C, 1g; Folic acid 400mcg, Floradix. Of particular value: Vitamin E 400iu. Zinc.

Note: Those at risk should submit themselves for screening. The disease cannot be cured but can be controlled largely by orthodox measures and sometimes by natural medicine. ... anaemia: sickle cell

n. a substance giving colour. Physiologically important pigments include the blood pigments (especially *haemoglobin), *bile pigments, and retinal pigment (see rhodopsin). The pigment *melanin occurs in the skin and in the iris of the eye. Important plant pigments include *chlorophyll and the *carotenoids.... pigment

n. one of a number of pigments derived from *porphin, which are widely distributed in living things. All porphyrins form chelates with iron, magnesium, zinc, nickel, copper, and cobalt. These chelates are constituents of *haemoglobin, *myoglobin, the *cytochromes, and chlorophyll, and are thus important in many oxidation/reduction reactions in all living organisms. See also protoporphyrin IX.... porphyrin

Purple medick, lucerne, Californian clover, Buffalo herb. Medicago sativa L. German: Luzerne. French: Luzerne. Italian: Medica. Chinese: Mu-su. Part used: leaves.

Habitat. Native to Asia but now found in temperate zones.

Constituents. Alkaloids, isoflavones, coumarins, sterols. Contains eight essential enzymes:– amylase (digests starches), coagulase (coagulates milk), invertase (converts sugar into dextrose), emulsin (acts upon sugars), peroxidase (oxidases blood), lipase (fat-splitting enzyme), pectinase (forms a vegetable jelly from pectin), protase (digests protein). Together with its rich content of vitamins and minerals, Alfalfa offers an effective aid to cover a wide range of diverse conditions.

Vitamin content: pro-Vitamin A (B-carotene), B6, C, D, E, K, P. Yields 20,000 to 40,000 units Vitamin K to every 100 grams, and is therefore a useful preventative of high blood pressure.

Minerals. Alfalfa yields 10 times more mineral value than average grains. Roots penetrate subsoil as far as 125 feet, thus enabling it to absorb vital mineral nutrients beyond the reach of other vegetation. Calcium, Magnesium, Phosphorus, Potassium.

Action. Anti-cholesterol, anti-haemorrhagic, anti-anaemia, anti-coagulant. Traditional anti-diabetic activity (South Africa).

Uses: To promote strong bones and rebuild decayed teeth. Nutrient to increase weight and vitality. Lumbago, rheumatism, dyspepsia, back ache, fistula, chronic ulcer, infections of sinus, ear, nose and throat. Affections of respiratory tract, certain forms of insulin-dependent diabetes. Rich in chlorophyll, it stimulates growth of supportive connective tissue and is useful for collagen disease – arthritis etc. Assists granulation of tissue in healing of wounds, abscesses. Relieves constipation by gently activating peristalsis of the bowels. Frequent cups of tea have a diuretic effect relieving dropsy, kidney, bladder and prostate disorders. Fattens thin people. Builds up after surgical operation. Hyperlipidaemia. Repair of radiotherapy damage.

Preparations: Tea: 2-3 teaspoons to each cup boiling water; infuse 5-10 minutes. Drink freely.

Diuretic tea. Herbs: Alfalfa 3, Couchgrass 2, Buchu 1, Wild Carrot 1. Mix. 1-2 teaspoons to each cup boiling water; infuse 5-10 minutes. Half-1 cup thrice daily.

Liquid extract, BHP (1983), 1:1 in 25 per cent alcohol. Dose: 5-10ml thrice daily.

Green drink. Fresh Alfalfa passed through a blender; juice drunk in wineglassful doses. Alfalfa ‘sprouts’ are grown from seed in a shallow tray and contain 150 per cent more protein than wheat or corn. Daily rinsed with water, they are allowed to germinate to about half inch in height when they are chopped and used in salads. See: SPROUTS.

Any one of these preparations favourably influences nutrition in cases of anorexia nervosa, neurasthenia, insomnia, feeble appetite, and to increase the flow of milk in young nursing mothers. Taken regularly, it is believed to dispose to mental and physical well-being.

Capsules (powder). 250mg: 2 capsules thrice daily during meals. (Arkocaps) Tablets. 500mg. (Meadowcroft)

Note: Alfalfa should not be taken with Vitamin E, the action of which it vitiates. ... alfalfa

Aetiology: Infection of throat, lungs, gullet, or stomach. A common cause is bad teeth and gums. The rock-like scale (plaque) on or between teeth may be due to neglected mouth hygiene. Halitosis is the anti-social disease. Where stomach and intestines are at fault, charcoal biscuits have some reputation.

Bad breath is often indicative of toxaemia or defective elimination via liver, kidneys and skin which should be the focus of treatment. Palliatives such as Papaya fruit (or tablets), Peppermint or Chlorophyll may not reach the heart of the trouble which could demand deeper-acting agents.

Liver disorders (Blue Flag root); hyperacidity (Meadowsweet); excessive smoking and alcohol (Wormwood); bad teeth and septic tonsils (Poke root); diverticulitis (Fenugreek seeds); gastro-intestinal catarrh (Senna, Agrimony, Avens); smell of acetone as of diabetes (Goat’s Rue); constipation (Senna, Psyllium seed).

May be necessary for serious ear, nose and throat problems to be resolved by surgery. For blockage of respiratory channels, Olbas oil, Tea Tree oil or Garlic drops relieve congestion. Many cases have chronic gingivitis and arise from dental problems improved by 1 part Tea Tree oil to 20 parts water used as a spray. Alfalfa sprouts have a sweetening effect upon the breath. Chew Parsley or Peppermint. Alternatives. Teas. Dill seeds, Fennel seeds, Sage, Nettles, Mint, Liquorice root, Alfalfa, Wormwood. Dandelion (coffee). Parsley.

Tablets/capsules. Blue Flag root, Goldenseal, Echinacea. Wild Yam. Chlorophyll. Calamus.

Powders. Mix, parts: Blue Flag root 1; Myrrh half; Liquorice half. Dose: 250mg (one 00 capsule or one- sixth teaspoon) thrice daily before meals.

Gargle. 5 drops Tincture Myrrh to glass water, frequently.

Diet. Lacto-vegetarian. Lemon juice.

Supplements. Vitamins A, B-complex, B6, Niacin, C (500mg). ... bad breath

the most common type of *porphyrin found in nature. It is a constituent of haemoglobin, myoglobin, most of the cytochromes, and the commoner chlorophylls.... protoporphyrin ix

Hordeum distichon L. An almost perfect food. High in fibre, calcium, iron, magnesium and potassium. High in lysine, an essential amino acid. One of the best and cheapest cholesterol blockers. A grain that should have a prominent place on the dining table. This nutritive demulcent, taken as Barley- water, is still used in kidney, intestinal and bowel disorders.

Malt extract (with, or without Cod Liver oil). Green Barley. Juice of young Barley leaves harvested when 12 inches in height. A concentrate of vitamins, mineral nutrients, amino acids, enzymes and chlorophyll. Seven times richer in Vitamin C than oranges; five times richer in iron than spinach; has 25 times the potassium of wheat. High in the enzyme that slows the ageing of cells – superoxide dismutase (SOD). Said to be of value for malignancy and effective against pigmentation of the skin (melanosis, and other skin diseases). (Yoshihide Hagiwara MD, pharmacologist, Japan)

Immune system protective. Constipation. Anaemia.

Prepare in a juicer, young Barley leaves: 1 wineglassful night and morning. Green powder: (Green Barley essence) (Natural Flow) ... barley

Fagopyrum esculentum (Moench). French: Sarrasin. German: Buchweizen. Spanish: Alforfon. Italian: Grano saroceno. Japanese: Soba. Flowers and leaves.

Action: vein-restorative, hypotensive, anti-haemorrhage, vasodilator. Contains Rutin, an anti-coagulant. Source of magnesium.

Uses: Radiation damage, high blood pressure, capillary fragility, varicose veins, petechiae, retinal haemorrhage, spontaneous bruising, circulatory stasis, purple patches on skin due to capillary haemorrhages, temporal arteritis, visible pulsation of carotid artery in the neck, frostbite, chilblains. Preparations. Green Buckwheat tea (Rutin); a caffeine-free tea. One heaped teaspoon to each cup boiling water. Half-1 cup as desired.

Formula. Tablets or capsules: Rutin 60mg; Vitamin C 20mg; Chlorophyll 20mg. ... buckwheat

An edible single-cell marine algae (a sea-moss, sea-lettuce) which contains more chlorophyll than many known foods, more Vitamin B12 than liver, producing protein 50 times more efficiently than other crops, including Soya and rice. Has the potential to solve the world’s protein problems in the undeveloped countries. Contains: beta-carotene, polyunsaturated fatty acids; and 19 of the 22 amino acids, including the 8 essentials. A rich source of DNA/RNA, and of calcium, iron, selenium and zinc.

Action: Liver detoxifier, hypotensive, antibiotic, metabolic stimulant. Bowel cleanser and nutrient for friendly flora. Immune sustainer. Antiviral. Anti-candida. Anti-ageing. Blood oxidant for production of red cells. Anti-cholesterol. Fat mobiliser.

Uses: High blood pressure, diabetes, hypoglycaemia, radiation sickness, high cholesterol levels, constipation, immune system insecurity, anaemia and nutrient deficiencies, bone maintenance, regeneration of tissue, asthma, the fatigue of old age. Shown to have a high binding affinity for poisonous substances in the gut and liver.

Inhibitory effect on growth of tumour cells. (21st Japanese Bacteriology Convention, 1984)

Reduces pain in peptic and duodenal ulcer. (“The Treatment of Peptic Ulcer by Chlorella”, by Dr Yoshio Yamagishi)

Cases of arsenical poisoning due to contaminated Taiwan water supply were successfully detoxified.

Dramatic height and weight increases in children and animals recorded. Appears to increase production of interferon, a body chemical that protects against harmful viruses. Of value for lead poisoning and heavy metal toxaemia.

Preparations: Available as tablets, capsules and health supplement granules.

Diet. Highly nutritional; yield 65 per cent protein; desirable for vegetarians and vegans. ... chlorella

Surgical excision to create an opening through the abdominal wall which serves as an artificial anus. Usually, part of the colon or rectum is removed because of obstruction by fibrous tissue or rectal carcinoma. It is possible by a change of bowel habits to maintain a convenient management routine. Stools are collected in a special bag over the opening in the abdominal wall. Faecal odours from the opening may be neutralised by eating charcoal biscuits or use of chlorophyll. Herbal mucilages assist stool consistency for easy evacuation: Ispaghula seeds, Carragheen Moss, Iceland Moss, Fenugreek seeds have proved of particular benefit.

For outbreak of infection: Echinacea, Goldenseal or Myrrh. Flatulence – Calamus, Dill, Chamomile flower (Roman), Cardamom seed, Fennel, Calumba, Lemon Balm.

If the stoma is large it may be difficult to fit with a bag; exoriation is caused by leakage, requiring a soothing demulcent cream or ointment: Aloe Vera, Comfrey, Marshmallow. Recurrent Crohn’s disease may cause fistula or abscess formation for which combined tinctures of Echinacea (2 parts), Myrrh (1 part) and Goldenseal (1 part) are indicated: dosage, 10-20 drops thrice daily in water.

For local sepsis: Calendula cream or ointment.

For bleeding around the stoma: Witch Hazel water or Calendula lotion.

For maintenance, healthy bowel function thereafter: 2 teaspoons Fenugreek seeds in cup warm water, soak overnight; drink (together with seeds) over the course of the following day. ... colostomy

Knitbone. Symphytum officinale, L. French: Grande consoude. German: Reinweld. Italian: Consolide maggiore. Part used: root and leaves. Considerable therapeutic versatility.

Constituents: allantoin, pyrrolizidine alkaloids (fresh young leaves and roots), mucilage, phenolic acids, steroidal saponins (root).

Action: astringent-demulcent, haemostatic, vulnerary. Rapid healer of flesh and bones by its property to accelerate mitosis (cell-division). Useful wherever a mucilaginous tissue restorative is required (repairing broken bones and lacerated flesh), especially in combination with Slippery Elm powder which prevents excess fluidity.

Uses: Ulceration anywhere along the gastrointestinal tract; colitis, hiatus hernia.

Bleeding from stomach, throat, bowel, bladder and lungs (haemoptysis) in which it reduces blood clotting time. Once used extensively for tuberculosis (pulmonary and elsewhere). Irritating cough, ‘dry’ lung complaints; pleurisy. Increases expectoration. Should not be given for oedematous conditions of the lungs.

Bones – fractures: to promote formation of a callus; rickets, wasting disease. Skin – varicose ulcers and indolent irritating sores that refuse to heal. Promotes suppuration of boils and gangrene as in diabetes. Bruises. STD skin lesions, internally and externally. Blood sugar control: assists function of the pancreas. Urine: scalding. Rheumatoid arthritis: improvement reported. Malignancy: cases of complete regression of sarcoma and carcinoma recorded. Rodent ulcer, (as a paste).

Preparations: thrice daily.

Tea: dried herb, one heaped teaspoon to each cup; or, 1oz to 1 pint boiling water; infuse 15 minutes, half- 1 cup for no more than 8 weeks.

Tincture (leaf). 1 part to 5 parts alcohol: dose 2.5-5ml. Maximum weekly dosage – 100ml for no more than 8 weeks.

Tincture (root). 1 part to 5 parts alcohol. Maximum weekly dosage – 80ml, for 8 weeks.

(National Institute of Medical Herbalists)

Poultice. A mucilage is prepared from fresh root in a liquidiser or by use of a rolling pin. For sprains, bruises, severe cuts, cleaning-out old ulcers and wounds.

Compress. 3 tablespoons crushed root or powder in 1 pint (500ml) water. Bring to boil; simmer gently 10 minutes. Saturate linen or suitable material and apply. Renew 2-3 times daily as moisture dries off. Ointment. 1 part powder, or liquid extract, to 10 parts base (cooking fat, Vaseline, etc).

Oil (external use). Ingredients: powdered Comfrey root in peanut oil and natural chlorophyll. (Henry Doubleday Research Association)

Notes. Contains trace element germanium, often given for cancer and arthritis. (Dr Uta Sandra Goodman) Helps eliminate toxic minerals. Neutralises free radicals that are created by toxic substances entering the body. Restores the body’s pH balance disturbed by highly acid foods such as meat, dairy products, refined foods and alcohol.

Dr H.E. Kirschner, well-known American physician, reported being called to the bedside of a patient with a huge advanced cancer of the breast. The odour was over-powering and the condition hopeless, but he advised poultices of fresh crushed Comfrey leaves several times daily to the discharging mass. Much to the surprise of all, the vile odour disappeared. The huge sore scaled over and the swelling subsided. Within three weeks the once-malignant sore was covered with a healthy scale and the pain disappeared. Unfortunately, treatment came too late; metastases had appeared in the liver which could not be reached by the poultices.

Claims that Comfrey is a toxic plant are unsubstantiated by a mass of clinical evidence to the contrary. Attempts to equate the effects of its isolated compounds apart from the whole plant yield conflicting results. For thousands of years the plant has been used by ancient and modern civilisations for healing purposes. Risks must be balanced with benefits.

There is a growing body of opinion to support the belief that a herb which has, without ill-effects been used for centuries and capable of producing convincing results is to be recognised as safe and effective.

Experiments reveal that in sufficient doses Comfrey can cause liver disease in laboratory animals. Its risk to humans has been a matter of serious debate since the 1960s, and is still unresolved. Although the overall risk is very low, a restriction has been placed on the plant as a precautionary measure. Fresh Comfrey leaves should not be used as a vegetable which is believed to be a health risk. It is believed that no toxicity has been found in common Comfrey (Symphytum officinale L). No restriction has been placed on use of dried Comfrey leaves as a tea. The debate continues.

It would appear that use of the root of Symphytum officinale may be justified in the treatment of severe bone diseases for which it has achieved a measure of success in the past, such as rickets, Paget’s disease, fractured bones, tuberculosis, etc, its benefits outweighing risks. Few other medicinal plants replenish wasted bone cells with the speed of Comfrey. (external use only) ... comfrey

Olibanum. Boswellia thurifera.

A milk-like sap from the trunk of the tree hardens into resinous tears. The chlorophyll of the ancient world, with power to neutralise offensive odours. Used as incense in religious ceremonies. Modern use chiefly external.

Action: mild expectorant, carminative, diuretic, urinary antiseptic, stimulant.

Uses: bronchitis and congested nasal passages (inhalant). Leprosy (China). Avicenna (10th century physician) advised it for ulceration and tumours. Used in embalming of bodies, and as a preservative in pharmacy.

Preparations: In the ancient world it was steeped in strong wine for use in drop doses for the pestilence and as an antiseptic wash for infections.

Modern use: throat pastilles.

Inhalant. 1 teaspoon, tincture, is added to a bowl of boiling water and the steam inhaled. ... frankincense

Post phlebitis. An important fore-runner to leg ulceration without resolution of which an ulcer may reappear indefinitely. A condition due to pressure on the vascular system which causes deposition of excess fibrin in the capillaries and veins which arrests the circulation of oxygen and nutrients to the skin.

Symptoms. Those of a prelude to ulceration: eczema, pigmentation, pain.

Treatment. Aim should be (1) to reduce internal pressure on the veins and (2) to resolve deposition of fibrin.

Alternatives. Teas: Alfalfa, Nettles, Plantain. Brigham tea, Clivers, Bladderwrack.

Capsules: Evening Primrose oil (4 × 500mg) daily.

Tablets/capsules. Fucus (Bladderwrack). Motherwort. Chlorophyll, Rutin.

Formula. Equal parts: Dandelion and Burdock: add pinch or few drops Cayenne. Powders: half a teaspoon. Liquid Extracts: 2 teaspoons. Tinctures: 2-3 teaspoons. In water, thrice daily before meals. Topical. Graduated elastic stocking compression reduces tension on veins and prevents further deposition of fibrin. Juice, gels, or oils:– Aloe Vera, Houseleek, Evening Primrose, Comfrey, Chickweed, Zinc and Castor oil. ... lipodermatosclerosis

Urtica dioica L. German: Grosse Brandnetel. French: Grande ortie. Spanish: Ortiga. Italian: Grande ortica. Part used: dried herb.

Constituents: Chlorophyll (high), vitamins including Vitamin C, serotonin, histamine, acetyl-choline, minerals including iron, calcium, silica.

Action: blood tonic, hypoglycaemic, antiseptic, tonic-astringent (external), diuretic, haemostatic (external), expectorant, vasodilator, hypotensive, galactagogue, splenic, circulatory stimulant, amphoteric (can increase or reduce flow of breast milk, making its own adjustment). Strengthens natural resistance. Re-mineraliser, antirheumatic. Eliminates uric acid from the body. Anti-haemorrhagic. Mild diuretic. Uses: iron-deficiency anaemia, gout (acute painful joints – partial amelioration). First stage of fevers (repeat frequently), malaria. Uvula – inflammation of. Foul-smelling sores. To stimulate kidneys. Detoxifies the blood. Pregnancy (Nettle and Raspberry leaf tea for iron and calcium). To withstand onset of uraemia in kidney disease; chronic skin disease, melaena with blood in stool, splenic disorders, high blood sugar in diabetes, burns (first degree), feeble digestion due to low level HCL; bleeding of stomach, bowels, lung and womb. Has power to eliminate urates; expulsion of gravel. On taking Nettle tea for high blood pressure passage of gravel is possible and should be regarded as a favourable sign. For women desiring an ample bust. Lobster and other shell-fish allergy, strawberry allergy. Nettle rash. Hair – fall out – tea used as a rinse.

“No plant is more useful in domestic medicine.” (Hilda Leyel)

Frequent drinks of Nettle tea often allay itching of Hodgkin’s disease. Preparations. Thrice daily.

Tea: 1oz herb to 1 pint boiling water; infuse 15 minutes. 1 cup.

Liquid Extract: 3-4ml in water.

Tincture BHP (1983): 1 part to 5 parts 45 per cent alcohol. Dose, 2-6ml in water. Powder: 210mg capsules, 6-8 capsules daily. (Arkocaps)

Floradix Herbal Iron Extract contains Nettles. (Salus-Haus)

Nettle shampoo and hair lotion.

Diet. Nettles cooked and eaten as spinach. Fresh juice: 1-2 teaspoons. ... nettles

High blood pressure. The World Health Organisation defines high blood pressure (arterial hypertension) as that with a persistent sphygomanometer reading of 160/90, and over. Average blood pressure is 120/80 for men but lower in women. The diastolic pressure (lower figure) represents pressure to which the arterial walls are subject and is the more important figure.

Main causes of a raised pressure include increase in blood thickness, kidney disorder or loss of elasticity in the arteries by hardening or calcification.

Well defined physical problems account for 10 per cent of high blood pressure cases. By the age of 60, a third of the peoples of the West are hypertensive. Other causes: genetic pre-disposition, endocrine disorders such as hyperactive thyroid and adrenal glands, lead and other chemical poisoning, brain tumour, heart disorder, anxiety, stress and emotional instability.

Other causes may be food allergies. By taking one’s pulse after eating a certain food one can see if the food raises the pulse. If so, that food should be avoided. Most cases of high blood pressure are related to lifestyle – how people think, act and care for themselves. When a person is under constant stress blood pressure goes up. It temporarily increases on drinking the stimulants: alcohol, strong tea, coffee, cola and caffeine drinks generally.

Symptoms. Morning headache (back of the head), possible palpitation, visual disturbances, dizziness, angina-like pains, inability to concentrate, nose-bleeds, ringing in the ears, fatigue, breathlessness (left ventricular failure).

Dr Wm Castelli, Director of the Framlingham Heart Study in Massachusetts, U.S.A., records: “The greatest risk is for coronary heart disease (CHD). Hypertensives have more than double the risk of people with normal blood pressure and seven times the risk of strokes.”

In countries where salt intake is restricted, a rise in blood pressure with age is not seen.

Simple hypotensive herbs may achieve effective control without the side-effects of sleep disturbance, adverse metabolic effects, lethargy and impaired peripheral circulation.

Essential hypertension is where high blood pressure is not associated with any disease elsewhere; it accounts for 90 per cent cases. Most of the remainder have kidney disease except for a few other abnormalities.

Alternatives. Balm, Black Haw, Black Cohosh (blood pressure of the menopause), Cactus, Cramp bark, Chamomile (German). Garlic, Buckwheat, Lily of the Valley, Balm, Mistletoe, Motherwort. Passion flower, Nettles, Lime flowers, Wood Betony, Yarrow, Rosemary, Hawthorn flowers, Olive leaves, Dandelion. Where there is nerve excitability: Valerian.

Tea No 1. Equal parts: Hawthorn leaves and flowers, Mistletoe, Lime flowers. Mix. 2 teaspoons to each cup boiling water; infuse 5-10 minutes. 1 cup 2-3 times daily. Alternative:–

Tea No 2. Equal parts: Nettles, Lime flowers, Yarrow, Passion flower. Mix. 2 teaspoons to each cup boiling water; infuse 5-10 minutes. 1 cup 2-3 times daily.

Nettles. Nettle tea is capable of removing cholesterol deposits (“fur”) from artery walls, increasing their elasticity. Like so many herbs they are rich in chlorophyll. The tea may be made as strong as desired. Mistletoe. 2-3 teaspoons cut herb (fresh or dried) to cup cold water. Allow to infuse overnight (at least 8 hours). 1 cup morning and evening.

Garlic. Juice from one Garlic corm expressed through a juicer taken morning and evening. Garlic dilates blood vessels. Alternative: 2-3 Garlic capsules at night.

Blood pressure of pregnancy: See – PREGNANCY.

Tablets/capsules: Cramp bark, Mistletoe, Motherwort, Rutin, Garlic.

Powders. Formula. Buckwheat (rutin) 1; Motherwort 1; Mistletoe half; Valerian quarter. Dose: 500mg (two 00 capsules or one-third teaspoon) thrice daily.

Liquid extracts, tinctures. Formula. Equal parts: Cactus, Mistletoe, Valerian. Dose: liquid extracts, one 5ml teaspoon; tinctures, two 5ml teaspoons; thrice daily.

Practitioner Formula. Tinctures: equal parts: Lily of the Valley, Mistletoe, Valerian. Dose: 30-60 drops thrice daily.

Where high blood pressure is due to faulty kidney function diuretics such as Dandelion or Bearberry will be added according to individual requirements. Dandelion root is one of the most widely-used potassium-conserving agents for increasing flow of urine, as well as being a mild beta-blocker to reduce myocardial infarction. Broom (Sarothamnus scoparius) (diuretic) is not used in cases of high blood pressure. It is good practice to assess kidney function in all new cases of hypertension for renal artery stenosis.

Evidence from two major studies confirms that diuretics rather than beta-blockers should be the treatment of choice for most elderly hypertensives. The addition of a diuretic (Yarrow, etc) to prescriptions for the elderly is commended.

Prevention. Chances of developing high blood pressure are said to be reduced by a daily dose of Cod

Liver oil. Results from studies at the University of Munich, Germany, show that when an ounce of Cod Liver oil was added to the typical Western diet, better pressure readings and lower cholesterol levels followed. When the flavour renders it objectionable to the palate, taste may be masked by stirring briskly into fruit juice.

General. Stop smoking. Watch weight. Moderate exercise. Avoidance of stress by relaxation, yoga, music, etc. These relieve constriction of peripheral blood vessels. Curb temper

Diet. Avoid processed and fast foods high in fat and salt, and empty calories. Cheese and meat sparingly. Eat plenty of natural foods. Positively reject coffee, strong tea and alcohol. “There is a significant drop in plasma Cortisol with a fall in blood pressure after stopping alcohol.” (Dr J.F. Potter, University of Birmingham, England) It is well-documented that a vegetarian diet is associated with a lower blood pressure.

Salt. The association of salt with blood pressure is larger than generally appreciated and increases with age and initial blood pressure. Even a small reduction in salt (3g) may reduce a systolic and diastolic pressure by 5mmHg and 2.5mmHg respectively. All processed foods containing salt should be avoided. Supplementation. Inositol, zinc, Vitamin C, Vitamin B6. (Dr C. Pfeiffer) Vitamin E to improve circulation. Check with practitioner pressure level before starting 200iu increasing to 400iu daily. Magnesium: 300mg daily. Choline.

See: BLOOD PRESSURE. ... hypertension