The fat is known as cocoa butter (oil of theobrom) used in the manufacture of chocolate and the beverage cocoa. Seeds contain caffeine which has a diuretic and stimulating effect. The fat is used in making ointments, pessaries, cosmetic creams and for treating wrinkles of eyes, neck or mouth.
Alternatives: Ginseng, Gotu Kola, Guarana tea, German Chamomile.
Caffeine is the most widely used drug in the world. Studies show that abstinence induces a withdrawal syndrome of fatigue, headache and drowsiness within 24 hours and lasts about a week, on giving up the habit. ... caffeine
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: Niacin Major mineral contribution: Calcium
About the Nutrients in This Food Carob flour, which is milled from the dried pod of a Mediterranean ever- green tree, Ceratonia siliqua, looks like cocoa but has a starchy, beanlike flavor. It can be mixed with sweeteners to make a cocoalike powder or combined with fats and sweeteners to produce a candy that looks like and has the same rich mouthfeel as milk chocolate but tastes more like honey. Ounce for ounce, carob, which is also known as locust bean gum, has more fiber and calcium but fewer calories than cocoa. Its carbohydrates include the sugars sucrose, D-mannose, and D-galactose. (D-galactose is a simple sugar that links up with other sugars to form the complex indigest- ible sugars raffinose and stachyose.) Carob also contains gums and pectins, the indigestible food fibers commonly found in seeds.
The Most Nutritious Way to Serve This Food As a substitute for cocoa or chocolate for people who are sensitive to chocolate.
Diets That May Restrict or Exclude This Food Low-carbohydrate diet
Buying This Food Look for: Tightly sealed containers that will protect the flour from moisture and insects.
Storing This Food Store carob flour in a cool, dark place in a container that protects it from air, moisture, and insects. Keep carob candy cool and dry.
Preparing This Food Measure out carob flour by filling a cup or tablespoon and leveling it off with a knife. To substitute carob for regular flour, use ¼ cup carob flour plus ¾ cup regular flour for each cup ordinary flour. To substitute for chocolate, use three tablespoons of carob flour plus two tablespoons of water for each ounce of unsweetened chocolate. Carob flour is sweeter than unsweetened chocolate.
What Happens When You Cook This Food Unlike cocoa powder, carob flour contains virtually no fat. It will burn, not melt, if you heat it in a saucepan. When the flour is heated with water, its starch granules absorb moisture and rupture, releasing a gum that can be used as a stabilizer, thickener, or binder in processed foods and cosmetics. In cake batters, it performs just like other flours (see flour).
Medical uses and/or Benefits Adsorbent and demulcent. Medically, carob flour has been used as a soothing skin powder. As a chocolate substitute. People who are sensitive to chocolate can usually use carob instead. Like cocoa beans, carob is free of cholesterol. Unlike cocoa, which contains the cen- tral-nervous-system stimulant caffeine and the muscle stimulant theobromine, carob does not contain any stimulating methylxanthines. Lower cholesterol levels. In 2001, a team of German nutrition researchers from the Institute for Nutritional Science at the University of Potsdam, the German Institute of Human Nutri- tion, Center for Conventional Medicine and Alternative Therapies (Berlin) Nutrinova Nutri- tion Specialties and Food Ingredients GmbH, and PhytoPharm Consulting, Institute for Phytopharmaceuticals GmbH conducted a study to evaluate carob’s effectiveness in lower- ing cholesterol. For a period of eight weeks, 47 volunteers with moderately high cholesterol levels (232– 302 mg/dL) were fed 15 g of carob per day in breakfast cereal, fruit grain bars, and a drink made from powdered carob pulp as supplements to their normal diet. After four weeks, the volunteers’ total cholesterol levels fell an average of 7 percent and their LDL (low density lipoprotein—“bad” cholesterol) levels fell an average 10.6 percent. At six weeks, the numbers were 7.8 percent and 10.6 percent. There was no effect on HDLs (high density lipoproteins, a.k.a. “good” cholesterol).... carob
Nutritional Profile Energy value (calories per serving): Moderate Protein: Low (cocoa powder) High (chocolate) Fat: Moderate Saturated fat: High Cholesterol: None Carbohydrates: Low (chocolate) High (cocoa powder) Fiber: Moderate (chocolate) High (cocoa powder) Sodium: Moderate Major vitamin contribution: B vitamins Major mineral contribution: Calcium, iron, copper
About the Nutrients in This Food Cocoa beans are high-carbohydrate, high-protein food, with less dietary fiber and more fat than all other beans, excepting soy beans. The cocoa bean’s dietary fiber includes pectins and gums. Its proteins are limited in the essential amino acids lysine and isoleucine. Cocoa butter, the fat in cocoa beans, is the second most highly saturated vegetable fat (coconut oil is number one), but it has two redeeming nutritional qualities. First, it rarely turns rancid. Second, it melts at 95°F, the temperature of the human tongue. Cocoa butter has no cholesterol; neither does plain cocoa powder or plain dark chocolate. Cocoa beans have B vitamins (thiamine, riboflavin, niacin) plus min- erals (iron, magnesium, potassium, phosphorus, and copper). All chocolate candy is made from chocolate liquor, a thick paste pro- duce by roasting and grinding cocoa beans. Dark (sweet) chocolate is made of chocolate liquor, cocoa butter, and sugar. Milk chocolate is made of choc- olate liquor, cocoa butter, sugar, milk or milk powder, and vanilla. White * These values apply to plain cocoa powder and plain unsweetened chocolate. Add- ing other foods, such as milk or sugar, changes these values. For example, there is no cholesterol in plain bitter chocolate, but there is cholesterol in milk chocolate. chocolate is made of cocoa butter, sugar, and milk powder. Baking chocolate is unsweetened dark chocolate. The most prominent nutrient in chocolate is its fat. Fat Content in One Ounce of Chocolate
| Saturated fat (g) | Monounsaturated fat (g) | Polyunsaturated fat (g) | Cholesterol (mg) | |
| Dark (sweet) | ||||
| chocolate | 5.6 | 3.2 | 0.3 | 0 |
| Milk chocolate | 5.9 | 4.5 | 0.4 | 6.6 |
| Baking chocolate | 9 | 5.6 | 0.3 | 0 |
| White chocolate | 5.5 | 2.6 | 0.3 | 0 |
The Most Nutritious Way to Serve This Food With low-fat milk to complete the proteins without adding saturated fat and cholesterol. NOTE : Both cocoa and chocolate contain oxalic acid, which binds with calcium to form cal- cium oxalate, an insoluble compound, but milk has so much calcium that the small amount bound to cocoa and chocolate hardly matters. Chocolate skim milk is a source of calcium.
Diets That May Restrict or Exclude This Food Antiflatulence diet Low-calcium and low-oxalate diet (to prevent the formation of calcium oxalate kidney stones) Low-calorie diet Low-carbohydrate diet Low-fat diet Low-fat, controlled-cholesterol diet (milk chocolates) Low-fiber diet Potassium-regulated (low-potassium) diet
Buying This Food Look for: Tightly sealed boxes or bars. When you open a box of chocolates or unwrap a candy bar, the chocolate should be glossy and shiny. Chocolate that looks dull may be stale, or it may be inexpensively made candy without enough cocoa butter to make it gleam and give it the rich creamy mouthfeel we associate with the best chocolate. (Fine chocolate melts evenly on the tongue.) Chocolate should also smell fresh, not dry and powdery, and when you break a bar or piece of chocolate it should break cleanly, not crumble. One exception: If you have stored a bar of chocolate in the refrigerator, it may splinter if you break it without bringing it to room temperature first.
Storing This Food Store chocolate at a constant temperature, preferably below 78°F. At higher temperatures, the fat in the chocolate will rise to the surface and, when the chocolate is cooled, the fat will solidif y into a whitish powdery bloom. Bloom is unsightly but doesn’t change the chocolate’s taste or nutritional value. To get rid of bloom, melt the chocolate. The chocolate will turn dark, rich brown again when its fat recombines with the other ingredients. Chocolate with bloom makes a perfectly satisfactory chocolate sauce. Dark chocolate (bitter chocolate, semisweet chocolate) ages for at least six months after it is made, as its flavor becomes deeper and more intense. Wrapped tightly and stored in a cool, dry cabinet, it can stay fresh for a year or more. Milk chocolate ages only for about a month after it is made and holds its peak flavor for about three to six months, depending on how carefully it is stored. Plain cocoa, with no added milk powder or sugar, will stay fresh for up to a year if you keep it tightly sealed and cool.
What Happens When You Cook This Food Chocolate burns easily. To melt it without mishap, stir the chocolate in a bowl over a pot of hot water or in the top of a double boiler or put the chocolate in a covered dish and melt it in the microwave (which does not get as hot as a pot on the store). Simple chemistry dictates that chocolate cakes be leavened with baking soda rather than baking powder. Chocolate is so acidic that it will upset the delicate balance of acid (cream of tartar) and base (alkali = sodium bicarbonate = baking soda) in baking powder. But it is not acidic enough to balance plain sodium bicarbonate. That’s why we add an acidic sour-milk product such as buttermilk or sour cream or yogurt to a chocolate cake. Without the sour milk, the batter would be so basic that the chocolate would look red, not brown, and taste very bitter.
How Other Kinds of Processing Affect This Food Freezing. Chocolate freezes and thaws well. Pack it in a moistureproof container and defrost it in the same package to let it reabsorb moisture it gave off while frozen.
Medical Uses and/or Benefits Mood elevator. Chocolate’s reputation for making people feel good is based not only on its caffeine content—19 mg caffeine per ounce of dark (sweet) chocolate, which is one-third the amount of caffeine in a five-ounce cup of brewed coffee—but also on its naturally occurring mood altering chemicals phenylethylalanine and anandamide. Phenylethylalanine is found in the blood of people in love. Anandamide stimulates areas of your brain also affected by the active ingredients in marijuana. (NOTE : As noted by the researchers at the Neurosci- ences Institute in San Diego who identified anandamide in chocolate in 1996, to get even the faintest hint of marijuana-like effects from chocolate you would have to eat more than 25 pounds of the candy all at once.) Possible heart health benefits. Chocolate is rich in catechins, the antioxidant chemicals that give tea its reputation as a heart-protective anticancer beverage (see tea). In addition, a series of studies beginning with those at the USDA Agricultural Research Center in Peoria, Illinois, suggest that consuming foods rich in stearic acid like chocolate may reduce rather than raise the risk of a blood clot leading to a heart attack. Possible slowing of the aging process. Chocolate is a relatively good source of copper, a mineral that may play a role in slowing the aging process by decreasing the incidence of “protein glycation,” a reaction in which sugar molecules ( gly = sugar) hook up with protein molecules in the bloodstream, twisting the protein molecules out of shape and rendering them unusable. This can lead to bone loss, rising cholesterol, cardiac abnormalities, and a slew of other unpleasantries. In people with diabetes, excess protein glycation may be one factor involved in complications such as loss of vision. Ordinarily, increased protein glyca- tion is age-related. But at the USDA Grand Forks Human Nutrition Research Center in North Dakota, agricultural research scientist Jack T. Saari has found that rats on copper-deficient diets experience more protein glycation at any age than other rats. A recent USDA survey of American eating patterns says that most of us get about 1.2 mg copper a day, considerably less than the Estimated Safe and Adequate Daily Dietary Intake (ESADDI) or 1.5 mg to 3 mg a day. Vegetarians are less likely to be copper deficient because, as Saari notes, the foods highest in copper are whole grains, nuts, seeds, and beans, including the cocoa bean. One ounce of dark chocolate has .25 mg copper (8 –17 percent of the ESADDI).
Adverse Effects Associated with This Food Possible loss of bone density. In 2008, a team of Australian researchers at Royal Perth Hos- pital, and Sir Charles Gairdner Hospital published a report in the American Journal of Clinical Nutrition suggesting that women who consume chocolate daily had 3.1 percent lower bone density than women who consume chocolate no more than once a week. No explanation for the reaction was proposed; the finding remains to be confirmed. Possible increase in the risk of heart disease. Cocoa beans, cocoa powder, and plain dark chocolate are high in saturated fats. Milk chocolate is high in saturated fats and cholesterol. Eating foods high in saturated fats and cholesterol increases the amount of cholesterol in your blood and raises your risk of heart disease. NOTE : Plain cocoa powder and plain dark chocolate may be exceptions to this rule. In studies at the USDA Agricultural Research Center in Peoria, Illinois, volunteers who consumed foods high in stearic acid, the saturated fat in cocoa beans, cocoa powder, and chocolate, had a lower risk of blood clots. In addition, chocolate is high in flavonoids, the antioxidant chemicals that give red wine its heart-healthy reputation. Mild jitters. There is less caffeine in chocolate than in an equal size serving of coffee: A five- ounce cup of drip-brewed coffee has 110 to 150 mg caffeine; a five-ounce cup of cocoa made with a tablespoon of plain cocoa powder ( 1/3 oz.) has about 18 mg caffeine. Nonetheless, people who are very sensitive to caffeine may find even these small amounts problematic. Allergic reaction. According to the Merck Manual, chocolate is one of the 12 foods most likely to trigger the classic food allergy symptoms: hives, swelling of the lips and eyes, and upset stomach.* The others are berries (blackberries, blueberries, raspberries, strawberries), corn, eggs, fish, legumes (green peas, lima beans, peanuts, soybeans), milk, nuts, peaches, pork, shellfish, and wheat (see wheat cer ea ls).
Food/Drug Interactions Monoamine oxidase (MAO) inhibitors. Monoamine oxidase inhibitors are drugs used to treat depression. They inactivate naturally occurring enzymes in your body that metabolize tyra- mine, a substance found in many fermented or aged foods. Tyramine constricts blood vessels and increases blood pressure. Caffeine is a substance similar to tyramine. If you consume excessive amounts of a caffeinated food, such as cocoa or chocolate, while you are taking an M AO inhibitor, the result may be a hypertensive crisis. False-positive test for pheochromocytoma. Pheochromocytoma, a tumor of the adrenal gland, secretes adrenalin, which the body converts to VM A (vanillylmandelic acid). VM A is excreted in urine, and, until recently, the test for this tumor measured the level of VM A in the urine. In the past, chocolate and cocoa, both of which contain VM A, were eliminated from the patient’s diet prior to the test lest they elevate the level of VM A in the urine and produce a false-positive result. Today, more finely drawn tests usually make this unnecessary. * The evidence link ing chocolate to allergic or migraine headaches is inconsistent. In some people, phenylet hylamine (PEA) seems to cause headaches similar to t hose induced by t yramine, anot her pressor amine. The PEA-induced headache is unusual in t hat it is a delayed react ion t hat usually occurs 12 or more hours after t he chocolate is eaten.... chocolate
Habitat: Indigenus to Peru and Bolivia, introduced and experimentally cultivated in Assam, West Bengal, Bihar, Uttar Pradesh, Tamil Nadu and Kerala.
English: Coca, Cocaine Plant.Siddha/Tamil: Sivadari.Action: Mydriatic and toxic. (Coca leaf extract, after removing cocaine, is used as a flavouring agent for soft drinks. Maximum use level: 0.055%.) Coca leaves contain a large number of alkaloids including cocaine, tropa- cocaine, cinnamoylcocaine, truxillines and benzoylecgonine. (alkaloid content varies from 0.5 to 1.5%). The bark and seeds also contain cocaine.
Coca is subject to restrictions in most countries.Not to be confused with Cocoa seed (Theobroma cacao.)... erythroxylum cocaHabitat: Native to tropical America; cultivated in South India and Orissa.
English: Cocoa, Theobroma, Chocolate tree.Action: Leaves—Central nervous system stimulant, local anaesthetic (due to cocaine).
Seeds—stimulating and diuretic (due to caffeine).Cocoa contains methylxanthine, which acts as a diuretic. Preparations of Cocoa are used for liver, bladder and kidney ailments, diabetes, as a general tonic and as an astringent for diarrhoea. Cocoa and cocoa products can cause migraine headache, can also result in constipation.Included among unapproved herbs by German Commission E.... theobroma cacaoTablets/capsules. Ginseng. Sarsaparilla. Evening Primrose. Agnus Castus, Liquorice.
Powders. Equal parts: Caraway seeds, Saw Palmetto berries. Dose: 750mg (three 00 capsules or half a teaspoon) thrice daily.
Tinctures. Combine Dong Quai 1; Saw Palmetto 2. Dose: one 5ml teaspoon in water thrice daily.
Topical. Cream for use at bedtime: Lanolin 1oz; Cocoa butter half an ounce; Saw Palmetto berries Tincture or Liquid Extract 30 drops (or 10 grams powder); Oil Cajeput 30 drops. Heat in a pan and pour into jar.
Diet. See: DIET – THIN PEOPLE. Improve nutrition with potassium-rich foods. Two or more bananas daily.
Supplements. Vitamins B6, C, E. Zinc. ... bust developer
Symptoms: malaise, bloody alternating diarrhoea and constipation; right side colicky abdominal pain worse after meals; flatulence, loss of weight and appetite. Intestinal obstruction can usually be palpated. Blood count. A blood count high in whites indicates an abscess – a serious condition which may require surgical repair during which segments of the gut may have to be removed. Malignant change rare. Differential diagnosis. Ulcerative colitis, appendicitis, appendix abscess, irritable bowel syndrome.
Cracks or ulcers at corners of the mouth may be a good marker of Crohn’s Disease.
Treatment. Select one of the following. Herbal treatment offers a safe alternative to steroids by inducing remission in acute exacerbation. Good responses have been observed from the anti-bacterials Wild Yam and Goldenseal. Fenugreek seeds are of special value. Comfrey (tissue regeneration). Irish Moss.
Teas: Chamomile, Comfrey leaves, Hops, Marshmallow leaves, Meadowsweet, Shepherd’s Purse (Dr A. Vogel), Lobelia. Silverweed and Cranesbill are excellent for internal bleeding; Poke root for intestinal ulceration.
Decoction. Fenugreek seeds: 2 teaspoons to large cup water simmered gently 10 minutes. 1 cup freely. The seeds also should be consumed.
Tablets/capsules. Wild Yam, Fenugreek, Ginger, Goldenseal, Lobelia, Slippery Elm.
Powders. Formula. Wild Yam 2; Meadowsweet 2; Goldenseal 1. Dose: 500mg (two 00 capsules or one- third teaspoon) thrice daily.
Liquid Extracts. (1) Formula. Wild Yam 1, Echinacea 2. 30-60 drops in water thrice daily. Or, (2) Formula: Turkey Rhubarb 2, Goldenseal 1, Caraway half. 20-30 drops in water thrice daily.
Tinctures. Formula. Bayberry 2, Goldenseal 1, Cardamoms 1. Dose: One to two 5ml teaspoons thrice daily.
Ispaghula seeds. 2-4 teaspoons thrice daily.
Tea Tree oil Suppositories. Insertion at night.
Diet. Bland, little fibre, Slippery Elm gruel. Irish Moss preparations. Increase fluid intake. Reject: broccoli, tomatoes, lima, Soya, Brussels sprouts, pinto beans, cocoa, chocolate, cow’s milk, peas, onions, turnips, radishes. Accept fish oils.
Addenbrookes Hospital, Cambridge. Reject foods containing wheat and all dairy produce.
Supplements. Vitamins A, B12, C, Calcium, Iron, Magnesium, Potassium, Zinc.
Study. In a study carried out by UK researchers (1993) food allergies were found to be the most common cause of the disease. Results suggested that dietary changes may be as effective as corticosteroids in easing symptoms. The most common allergens were corn, wheat, milk, yeast, egg, potato, rye, tea, coffee, apples, mushrooms, oats, chocolate. An elemental diet with a formula of nutrients (E028, produced by Hospital Supplies, Liverpool) was used in trials. (The Lancet, 6.11.1993)
Notes. Crohn’s Disease is associated with Erythema nodosum, more frequently recognised in childhood. A frequent cause is cow’s milk intolerance. Smoking adds to the risk of Crohn’s disease.
In susceptible people, the food additives titanium dioxide and aluminosilicates may evoke a latent inflammatory response resulting in Crohn’s disease, ulcerative colitis or bowel cancer. These chemicals may be found in the intestinal lymphoid aggregations in gut mucosa. (Jonathan Powell, Gastro-intestinal Laboratory, St Thomas’s Hospital, London) (Titanium dioxide rarely occurs naturally but is added to confectionery, drinking water and anti-caking agents.) ... crohn’s disease
Life is our most precious gift. But at some point that gift might be at risk. It is at such time that food and drink may contribute to our sense of well-being.
Rapidly accumulating evidence links cancer to a growing public awareness of the role of diet. Also, involvement of supplements in cancer prevention are a fruitful area of research.
Vital food enzymes are not destroyed in cooking when a large proportion of food is eaten raw. All food should be free from additives.
A high fat intake is a risk factor in cancer of the ovary, womb and prostate gland. It also affects the bowel flora, changing bile acid metabolism and the concentration of carcinogenic bile acid metabolites. Obesity significantly increases risk of cancer.
Epidemiological studies in man show that people with low Vitamin A levels are more susceptible to lung cancer. Cancer risk is increased by low levels of Vitamin A, particularly Beta Carotene, Vitamin E and Selenium.
Antioxidants control the activity of free-radicals that destroy body cells, and source foods containing them are therefore of value in cancer prevention. Most cancers generate a high degree of toxicity and this is where antioxidants, particularly Vitamin C are indicated. A deficiency of Vitamin C has been associated with cancer of the oesophagus, stomach, lungs and breast. This vitamin is known to increase life expectancy in terminally ill patients and is a mild analgesic for pain. Vitamin B6 may be of value for nausea.
Vitamins and minerals of value: Vitamins A, B6, C, E, Calcium, Chromium, Magnesium, Molybdenum, Selenium, Zinc.
Stimulants should be avoided: cocoa, alcohol, sugar, coffee (including decaffeinated). Tea should not be too strong as it inhibits absorption of iron. Choice should be over a wide range of foods, to eat less fat and more wholegrain cereals and raw fresh fruit and vegetables. ... diet - cancer
Foods containing gluten include: many breakfast cereals, shredded wheat, wheat germ flakes, white and wholemeal bread, cakes, puddings, biscuits, porridge, rye and wheat crispbreads, crumbled fish and meat, semolina, baked beans, macaroni, baby foods, soups in packets and tins, chocolate, cocoa, spaghetti, muesli, custard, sausages, batter, beer, instant coffee, bedtime drinks and all kinds of pasta.
Natural gluten-free foods include maize, peas, millet, Soya, lima beans, rice. Brown rice is the basic cereal food: cornflakes, puffed rice, rice cereals. Millet flakes, sago, tapioca. These may be prepared in skimmed milk. Gluten-free flours and bread. The potato comes into its own in the gluten-free kitchen, especially for thickening soups and casseroles.
One school of medical thought associates certain nerve dyscrasies with nutritional deficiencies, the gluten-free diet being advised for cases of multiple sclerosis, myasthenia gravis, poliomyelitis, syringomyelia, motor neurone disease.
Book. Gluten-Free cooking Recipes for Coeliacs and Others, by Rita Greer. ... diet - gluten-free
Action: anti-stress agent, tonic, nutrient, nerve relaxant, astringent, adaptogen, diuretic. Sustains the immune system. Aphrodisiac. Gentle stimulant for adrenals. Revitaliser. Antidepressant.
Uses: Sportsman’s strength and stay. Increases stamina, adapts the body to stresses of modern living. Jet- lag, nervous depression, diarrhoea. Recovery from illness, hang-over symptoms. To adapt circadian rhythm after long-distance travel. To sustain the brain during prolonged mental effort. Stress-related headaches.
Preparations: Capsules contain 500mg sundried powder. Two capsules on rising. Tablets (350mg) two thrice daily. The powder may be mixed with Cassava flour and water to make a paste which stirred into water provides a strengthening beverage. A popular Brazilian drink: half-1 teaspoon powder to glass lemonade. (Rio Trading Co. Ltd., Brighton) ... guarana
Causes: constipation, sluggish liver, grumbling appendix, pregnancy, etc. Underlying cause must be treated. Pilewort and Stone root are key remedies.
Alternatives. Teas from any of the following: Butcher’s Broom, Balmony, Bilberry, Beth root, Bistort, Comfrey, Cranesbill, Figwort, Ground Ivy, Horsechestnut, Ladies Mantle, Nettles, Oak bark, Pilewort, Plantain, Silverweed, Stone root, Tormentil, Wild Yam, Witch Hazel, St John’s Wort.
Alternative formulae. Tea. (1) Equal parts, Yarrow, Witch Hazel leaves, German Chamomile. (2) Equal parts, Yarrow, Pilewort, Mullein. (3) Equal parts, Plantain, Figwort, Pilewort. 1-2 teaspoons to each cup boiling water; infuse 15 minutes. Half-1 cup thrice daily before meals.
Tablets/capsules. Pilewort. Cranesbill. Wild Yam. Blue Flag root.
Powders. Formula. Equal parts, Pilewort 1; Figwort 1; Stone root half. Dose: 500mg (two 00 capsules or one-third teaspoon) thrice daily.
Tinctures. Formula. Butternut 1; Figwort 1; Cascara quarter. One 5ml teaspoon in water thrice daily. Alternative: Combine Hawthorn 2; Stone root 1. Dose: 30-60 drops in water thrice daily.
Enema. Strong infusion of Raspberry leaves: 2oz to 2 pints boiling water. Steep 20 minutes, strain. Improves with addition of 5 drops Tincture Myrrh.
Suppositories. 1 part Liquid Extract Witch Hazel or German Chamomile to 5 parts Cocoa butter. Ointments: Pilewort, Chickweed, Figwort, Aloe Vera, Horse Chestnut, Houseleek.
Psyllium seeds (light) (Ispaghula) increases bulk of the stools making them softer and easier to pass.
To alleviate itching and assist healing: insert into the anus fresh peeled Aloe Vera or Houseleek. Alternatives: make a paste of quarter of a teaspoon of any of the following powders with few drops of milk: Comfrey, Pilewort, Stone root and apply externally, holding in position with a binder.
Vitamin E capsules. Piles that had resisted all other forms of treatment rapidly cleared. Insert one capsule into rectum night and morning.
Diet: Low salt, low fat, high fibre.
Supplements. Vitamins A, B-complex, B6, C, and E. Calcium. Zinc.
Supportives. Sitz bath. Sponge anus with cold water. ... haemorrhoids
Causes: these are many and varied, including low blood glucose levels, excessive tea, coffee, Cola or other stimulants, cold, heat, cough, anxiety, depression. Sleep tends to decline with age, and is a cause of restless leg syndrome.
Alternatives. Transient insomnia: Roman Chamomile, Betony, Cowslip flowers, Hops, Balm, Passion flower, Skullcap, Vervain, Valerian. Ginseng. Lime flowers.
Chronic insomnia: Jamaica Dogwood, Ladyslipper, Valerian. Wild Lettuce, Mistletoe, Californian Poppy.
Tea. Any one of the above. Teas, medicines, etc may be sweetened with honey.
Maria Treben tea. Combine parts: Cowslip flowers 10; Lavender 5; St John’s Wort 2; Hops 3; Valerian 1. 1 heaped teaspoon to cup boiling water; infuse 3 minutes. Sip, warm, before sleep.
Dr A. Vogel. (Dormeason) sleeping drops; parts: Balm 40; Oats 38; Passion flower 10; Hops 9; Valerian 2; Hop grains (lupulin) 1. Dose: 10-15 drops.
Insomnia from wind. Tea: Equal parts, Lime flowers, Passion flower, Spearmint. 1 heaped teaspoon to each cup boiling water: infuse 15 minutes. Half-1 cup freely.
Tablets. Motherwort formula. Pulverised Passiflora BHP (1983) 90mg, Pulverised Extract Motherwort 4:1 50mg, Pulverised Extract Lime flowers 3:1 67mg. (Gerard House)
Lobelia: 2 tablets at bedtime.
Tinctures. Formula. Equal parts: Passion flower, Valerian, Jamaica Dogwood. 1 teaspoon in warm water at bedtime, and again for restlessness during the night. OR:– Skullcap. 1:1 in 25 per cent alcohol. 15-60 drops in water at bedtime.
Tincture. 1oz Passion flower herb steeped in 1 pint white wine 14 days. Shake daily. Filter. Dose: 1 wineglassful when necessary. On failure to sleep, repeat after half hour of dose.
Aromatherapy. Hot bath to which 10 drops oil of Lavender is added.
Insomnia from pain: Jamaica Dogwood.
Insomnia from nervous excitability: Chamomile, Vervain, Valerian.
Practitioner: desperate cases: equal parts Tinctures Gelsemium and Valerian. 10 drops hour before retiring.
Diet. Breakfast porridge oats. Avoid caffeine-containing drinks: tea, coffee, cola, cocoa and heavy meals in the evening. Honey drink at bedtime: 2 teaspoons honey in hot milk.
Supplementation: Vitamins, B-complex, B6, B12, Niacin, C, D. Calcium.
Complementary: Hot bath.
Notes. No caffeine drinks at bedtime. Deep-breathing exercises. Ensure bedroom is not too hot or cold. Keep regular hours for sleeping periods. A quiet room and a warm bed. If after one week sleep is still absent, a practitioner should be consulted. ... insomnia
Deficiency. May lead to disorders of arteries or kidneys; brittle bones, pre-menstrual tension, heart disease, muscle cramps, hypoglycaemia, insomnia, palpitation, tremor of hands or lower limbs; anorexia, anxiety, depression, tiredness, dizziness, confusion. Studies reveal that two-thirds of patients with peripheral vascular disease are magnesium-deficient. Absorption is blocked by the contraceptive pill, a high milk or high fat intake. Chronic fatigue syndrome.
Heart attack. “An imbalance in the Magnesium/Calcium ratio may contribute to myocardial infarction.” (Dr H.J. Holtmeier, University of Freiburg, Germany)
Body effects. Co-ordination of nerves and muscles. Healthy teeth and bones. This metal activates more enzymes in the body than any other mineral. Heart patients on Digoxin have less palpitation when magnesium level is normal.
Sources. Most foods. Meat, milk, eggs, seafood, nuts (peanuts etc), brown rice, wheatbran, cocoa, Soya beans and flour, almonds, walnuts, maize, oats.
Fruits: apples, avocado, bananas, black grapes, seeds.
Herbs: Bladderwrack, Black Willow bark, Broom, Carrot leaves, Devil’s Bit, Dulse, Dandelion, Gotu Kola, Kale, Kelp, Meadowsweet, Mistletoe, Mullein, Okra, Parsley, Peppermint, Primrose flowers, Rest Harrow, Silverweed, Skunk Cabbage, Toadflax, Walnut leaves, Watercress, Wintergreen. Teas made from any of this list can be effective for low-grade magnesium deficiency.
RDA 300mg: 450mg (pregnant women and nursing mothers). ... magnesium
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